Wednesday, 28 June 2017

Turmeric, lentil and lemon soup



2 teaspoons extra virgin olive oil
1 large red onion, finely chopped
3 celery sticks, finely chopped
2 garlic cloves, crushed
2 teaspoons finely grated lemon rind
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon dried chilli flakes
500ml (2 cups) gluten-free salt-reduced vegetable stock
135g (3/4 cup) French green lentils, rinsed, drained
2 vine-ripened tomatoes, chopped
150g green beans, trimmed, sliced
100g trimmed kale, chopped
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh coriander
Natural yoghurt, to serve (optional)


Go here for the rest.


Notes: add chicken, leave out the lemon

Frozen Strawberry Squares




1 cup flour (almond flour may be substituted)
1/4 cup brown sugar
1/4 cup chopped almonds (other chopped nuts may be substituted)
1/2 cup melted butter
2 egg whites
1/2 cup granulated sugar
10 fluid ounces whipping cream
2 tablespoons fresh lemon juice
2 cups sliced fresh strawberries, crushed/smashed


Go here for the rest.

Şekerpare Dessert (Şekerpare Tatlısı)



For cookies
2 sticks (250 gr.) butter
3 cups flour
1 cup powdered (confectioner’s) sugar
2 eggs
1 tsp baking soda
1 tbsp lemon juice
½ cup ground pistachios

For the syrup
4 cups sugar
5 cups water


Go here for the rest.

Favourite chocolate cake




200g dark chocolate, chopped
250g butter, chopped
1/2 cup self-raising flour
1/2 cup plain flour
1/4 teaspoon bicarbonate of soda
1 1/2 cups raw caster sugar
1/2 cup cocoa powder
3 eggs
3/4 cup buttermilk
Chocolate curls, to decorate (optional)

Go here for the rest.

Sunday, 4 June 2017

Crumpets





1½ cups water
1 cup milk
2 Tbsp butter
1 cup whole wheat flour
1½ cups all-purpose flour
2 tsp (or one ¼ oz. envelope) instant yeast
1 tsp baking powder
1 tsp sugar
1¼ tsp salt


Go here for the rest

Slow-cooker Roast Lamb






2kg lamb leg
2 sprigs fresh rosemary, leaves picked, coarsely chopped
2 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1kg baby new potatoes
1 cup (250ml) Massel beef stock

Go here for the rest

Saturday, 8 April 2017

Crunchy Salt & Vinegar Chickpeas




Ingredients:
1 can rinsed and drained chickpeas
2 cups white vinegar
sea salt
olive oil

For the rest, go here