some orange zest
150g flour
200g plain yoghurt
150g sugar
5 cardamom pods, ground
1 tsp baking powder
1 egg
2 freshly squeezed oranges for the syrup
orange syrup:
cook the orange juice with 30ml boiling water and 5g sugar
1. sieve the flour, mix in baking powder, ground cardamom and sugar
2. blend the egg and yoghurt together, fold in mixture 1.
3. add the orange zest, mix it well
4. divide the dough into muffin cups
5. place in a pre-heat oven 180c for 20 mins
6. spoon over the syrup and leave to cool
Tuesday, 19 February 2008
spinach pasta
100g dry pasta
10 slices of ham, cut into small pieces
50g spinach
a handful of grated cheese
ground pepper & salt for seasoning
a handful of pine nuts
1. place pasta in boiling water and cook for 10 mins
2. meanwhile, pour boiling water over the spinach and set aside for 2 mins
3. mixed the pasta with the slightly cooked spinach and ham in an oven dish, spread grated cheese evenly on top
4. oven bake for 20 mins or until the cheese has melted
5. serve with ground pepper and pine nuts
10 slices of ham, cut into small pieces
50g spinach
a handful of grated cheese
ground pepper & salt for seasoning
a handful of pine nuts
1. place pasta in boiling water and cook for 10 mins
2. meanwhile, pour boiling water over the spinach and set aside for 2 mins
3. mixed the pasta with the slightly cooked spinach and ham in an oven dish, spread grated cheese evenly on top
4. oven bake for 20 mins or until the cheese has melted
5. serve with ground pepper and pine nuts
Sunday, 28 October 2007
Scallops risotto
250 gram risotto rice
10 scallops
1/2 carrot, finely chopped
1/2 courgette, finely chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
small bunch of parsley, chopped
half a lemon (juice)
2 tsp butter
2 tsp olive oil
1/4 pint of dry white wine
1.5 pints seafood stock
salt/pepper to season
Grated Parmesan to season
1. Use a frying pan, fry the onion in olive oil on medium heat until slightly cooked, then add the garlic, fry for a further minute
2. add the rice and stir to coat, then slow add the stock bit by bit, adding more when it's absorbed into the rice
3. heat up a shallow pan with butter on high heat, add scallops, 1 min on either side, reduce heat. Add parsley and season with pepper/salt, squeeze lemon juice and turn off heat after 2 mins
4. pour the white wine into the rice, continue with stirring
5. when the rice begins to cook, add carrot and courgette, continue to stir and add stock until rice is cooked through (total time about 25-35 mins)
6. serve the rice with scallops on top, add the butter sauce on the rice. Season with Parmesan
10 scallops
1/2 carrot, finely chopped
1/2 courgette, finely chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
small bunch of parsley, chopped
half a lemon (juice)
2 tsp butter
2 tsp olive oil
1/4 pint of dry white wine
1.5 pints seafood stock
salt/pepper to season
Grated Parmesan to season
1. Use a frying pan, fry the onion in olive oil on medium heat until slightly cooked, then add the garlic, fry for a further minute
2. add the rice and stir to coat, then slow add the stock bit by bit, adding more when it's absorbed into the rice
3. heat up a shallow pan with butter on high heat, add scallops, 1 min on either side, reduce heat. Add parsley and season with pepper/salt, squeeze lemon juice and turn off heat after 2 mins
4. pour the white wine into the rice, continue with stirring
5. when the rice begins to cook, add carrot and courgette, continue to stir and add stock until rice is cooked through (total time about 25-35 mins)
6. serve the rice with scallops on top, add the butter sauce on the rice. Season with Parmesan
Subscribe to:
Posts (Atom)