Beetroot Chutney

Ingredients2lb cooked beetroot (not in vinegar), peeled and diced1lb onions, peeled and chopped1lb cooking apples, peeled, cored and slicedthe juice and grated rind of 1 lemon1 pint distilled malt vinegar2 level teaspoon ground ginger1/2 level teaspoon salt8oz raisins8oz granulated sugar(see measure conversions for more information)
Method- Put all the ingredients except the beetroot into a large heavy saucepan or preserving pan.- Bring to the boil.- Reduce the heat and simmer for half an hour.- Add the beetroot and simmer for 1 hour longer or until the chutney is thick.- Spoon into sterilized warm jars.- Cover with vinegar-proof lids.

Lamb Saag

Ingredients8 tablespoon vegetable oil 6 whole cloves 6 cardamom pods 6 garlic cloves chopped 2 lb cubed lamb 1 teaspoon coriander seeds 2 teaspoon salt 2 lb fresh spinach chopped 1/4 teaspoon black peppercorns 2 bay leaves 2 medium onions finely chopped 1 inch cube of ginger chopped 2 teaspoon ground cumin seeds 1/4 teaspoon cayenne pepper 5 tablespoon plain yogurt well beaten 1/4 teaspoon garam masala

Directions: How to Cook Lamb With Spinach (Dilli Ka Saag Gosht)Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve.

Museli Biscuits

Preparation Time
15 minutes
Cooking Time
10 minutes
Makes
about 55


Ingredients
2 tbs boiling water
1 tsp bicarbonate of soda
125g butter, melted, cooled
2 tbs maple syrup
220g (2 cups) natural muesli
150g (3/4 cup, firmly packed) brown sugar
150g (1 cup) plain flour
Method
Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper.
Combine the water and bicarbonate of soda in a medium jug. Add the melted butter and maple syrup and stir to combine.
Place the muesli, brown sugar and flour in a large mixing bowl. Pour in butter mixture and use a wooden spoon to mix until well combined.
Place teaspoonsful of the mixture onto the lined trays about 5cm apart.
Bake in preheated oven for 10-12 minutes or until golden. Stand on baking trays for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture.
Notes & tips
Store in an airtight container for up to 1 week.

Homemade Tomato Ketchup
ingredients
yield 1.5 litres (approx)
3 kg ripe tomatoes2 tbls salt600 ml white vinegar1 1/8 cups (250 g) 9 oz white sugar1/2 tsp each of ground cloves, cinnamon, allspice, and Cayenne pepper
method
1. Quarter the tomatoes, place them in a preserving pan with the salt and vinegar, and simmer until they are soft and quite broken up. 2. Rub the mixture through coarse muslin or a fine nylon sieve; then return it to the pan and add the sugar. 3. Simmer until the ketchup starts to thicken, and then add the spices to taste, a little at a time, stirring thoroughly. 4. Meanwhile, heat enough bottles to hold the ketchup, and prepare seal, a boiled cork to fit the bottle and either waxed or covered with greaseproof paper tied securely over. 5. When the ketchup is thick enough, fill the hot bottles, leaving a head-space. 6. Seal immediately, or allow the ketchup to cool slightly; then fill up the bottles, leaving a headspace, and sterilize at 88°C for 30 minutes. 7. Seal immediately. Label when cold.Note Remember that the ketchup will be thicker when cold, so do not reduce it too much

Stem ginger

Ingredients
1/2 cup juliened fresh ginger, peeled
1/2 cup sugar
1 cup water
Directions
1Bring a pot of water to a rolling boil and blanch ginger for 10 seconds.
2Drain and repeat 2 more times.
3In a medium saucepan bring sugar and water to a boil.
4Add blanched ginger and simmer for 20 minutes.
5Remove from heat.
6Pour into a container and keep in the fridge until ready to use.

Cauliflower with spicy orange & garlic sauce

Cauliflower broken into large florets blanched for 3 minutes in boiling water
1 garlic clove
pinch sea salt
1tbsp olive oil
55g butter or 1 tbsp oil
1/2tsp finely chopped red chilli
juice of one large orange
1/2tsp orange zest
150ml hot water

Peel & smash garlic in a pestle with sea salt, add olive oil & continue to crush
Melt butter and garlic mix & chilli, stir but do not fry
Add juice ,heat and stir until syrupy sauce ( 4 min approx)
Toss cauliflower in sauce.
Strew orange zest over cauliflower
Cover pan & cook until al dente.

Faggots

700g Pigs liver
150g Bacon
2 medium Onions, chopped
75g suet
2tsp chopped fresh sage
1tsp chopped fresh basil
salt & pepper

Mince all ingrediants together.
Form into 8 balls and roll them ibn a little plain flour
Pack closely together and bake at 180c for 30 minutes
Serve with onion gravy & cheesy mash.ummmmmmmm

Indian Chutney

900g cooking apples, peeled, cored and diced
225g seedless raisins
3 peppers (red, green & yellow) diced
1.8kg Bananas, very ripe, peeled and sliced
450g Onions peeled and chopped
4 cloves garlic finely chopped
2 tsp sea salt
350g Demerara sugar
2 tbsp curry powder
1 tbsp ground ginger
1 tbsp turmeric
1/2 tsp cayenne pepper
600ml malt vinegar

Place all fruit & vegetables in a large pan with salt, sugar & spices mix well
Add vinegar and bring to the boil
turn heat down and simmer gently, stir occassionally untill fruit and veg are soft, thick & pulpy.
There should not be any liquid left in the pan. Pot in sterilized jars

Tomato Marmalade

3.2kg Tomatoes skinned and sliced in half
3.2kg Preserving sugar
300ml Water
6 lemons peeled and cut in slices

Heat sugar and water till sugar dissolves
Skim any scum and boil to make a syrup
Add Tomatoes and Lemons,simmer , stirring all the time.
Continue to remove any scum
The marmalade is cooked when it becomes jelly like ( about 45mins- 1 hour)
cool slightly ans store in sterilised jars

Staffordshire oat cakes

Ingredients
225g fine oatmeal
225g wholewheat or plain flour
1tsp salt
15g yeast
450ml warm milk
450ml warm water
1tsp sugar
Method
Mix the water and milk together.
Mix the salt to the flour and oatmeal in a large bowl.
Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
Mix the dry ingredients with the yeast liquid to make a batter adding the remainder of the warm liquid.
Cover the batter with a clean cloth and leave in a warm place for about an hour.
Pour out enough batter on a well-greased griddle to make an oatcake of about 22cm. The surface will be covered in holes as it cooks.
Flip the oatcake after 2-3 minutes when the top side has a dry appearance and the underneath is a golden brown colour and cook for another 2-3 minutes.
Notes:

pink grapefruit posset with cardomom filo crisps and bitter chocolateDESSERTS
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serves 4
Ingredient
Quantity
Tip
2 pink grapefruits


1 lemon


400ml double cream


2 tbsn grenidine


100g caster sugar


100g bitter chocolate


fennel tops for garnish


filo crisps-


six sheets of filo pastry8 cardomom pods200g caster sugar40g butter


1. first make a caramel by heating 200g of sugar in a pan with a tbsn of water until golden and toffee like, pour onto baking sheet and allow to cool.2.heat the cream,sugar and juice of the lemons and grapefruits. bring to boil and simmer for 2 minutes to allow sugar to dissolve, bring of the heat and allow to cool3.when cooled to blood temp 37oc add grenidine stir to enhance the apperence. pour into 4 wide martini gasses and place into refridgerater to set.4.break the now set caramel sheet into bite size pieces and place in food processer,blitze until fine and dust like,toast cardomom pods off in a pan and smash with the back of your knife to release the cardomom seeds add to caramel dust.5.now melt the butter and brush one sheet of filo then sprinkle a even layer of cardomom sugar over and repeat this tree times,cut into small rectangles and lay out spaced on to a baking sheet and bake until golden, allow to cool.6.to serve place the posset glasses onto rectangle plate s and garnish with tender fennel shoots and shards of biter chocolate

Smoked Vegetables with Garlic Vinaigrette

8 whole unpeeled garlic cloves7 tablespoons olive oil2 cups hickory smoke chips, soaked in water 30 minutes, drained2 eggplants (about 1 pound each), cut into 3-inch chunks2 zucchini, quartered lengthwise2 yellow squash, quartered lengthwise2 large red bell peppers, seeded, quartered lengthwise4 carrots, quartered lengthwise3 tablespoons sherry wine vinegarPrepare barbecue (medium heat).Toss garlic with 1 tablespoon oil in small bowl. Wrap garlic in foil, enclosing completely. Transfer to grill and cook until garlic is tender, about 25 minutes. Cool.Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling vegetables.Meanwhile, combine vegetables in large bowl. Toss with 3 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender and golden, turning occasionally, about 8 minutes. Cool to room temperature. Cut into 1/2-inch pieces. Transfer to large bowl.Press garlic to release from skins. Place garlic in processor. Add vinegar and 3 tablespoons olive oil . Blend until almost smooth. Season with salt and pepper. (Vegetables and vinaigrette can be made up to 2 hours ahead. Cover separately. Let vegetables stand at room temperature. Chill vinaigrette.) Toss vegetables with enough vinaigrette to coat. Season with salt and pepper.

Beef Ribs

Beef back ribs don't have the popularity that pork ribs enjoy, even though they can be delicious when seasoned and smoked to perfection. And thankfully, due to the law of supply and demand, beef ribs are less expensive than pork ribs, so you get more bang for your buck at the meat counter.
A complete rack of beef ribs should include seven bones. They are cut from the upper part of the steer's rib cage, which is right next to the tenderloin. That's part of the reason these beauties can be such a flavorful, tender treat.
Knowing how to smoke beef back ribs and ending up with a mouthwatering treat is a feat that requires several steps to accomplish.
Buy the right ribs. Be choosy about what you're spending your cash on. There's quite a bit of variation in the quality of beef ribs.
Prep the ribs. Removing the fell and excess fat makes all the difference in the world!
Season well. Beef back ribs possess a bunch of flavor, so if you want to spice them up, they can handle it.
Smoke 'em for hours. It could take six to eight hours…even more, to end up with the most tender ribs.
Meaty Beef RibsWhen you're at the meat counter, don't just grab a couple of racks because they’re cheap. You need to be selective. At the large chain stores, the beef back ribs have invariably been robbed of a lot of the meat. You'll see that meat has been cut and scraped from between the rib bones, and some slabs will be worse than others.
Go for the meatiest slabs you can find. Ring the bell and talk to the butcher. He may be able to set you up with something better than you see in the case. You might have better luck at the local butcher shop. Tell your friend (the butcher…if he's not your friend, make it so) that you are smoking beef ribs and you want good meaty slabs.
Prepare The Beef RibsWhat's next? The back ribs will need a bit of prep work before they get to smokin'. Beef ribs have a tough membrane covering the bony side that needs to be removed. (Your friend will do this for you if you ask!) The membrane, or fell, is a rubbery mouthful if left on the ribs…not very appetizing. In addition, the fell is a barrier that prevents spice and smoke flavor from reaching the meat.
To remove the fell, slip a butter knife or a screwdriver under the membrane and pry up a flap. Using a paper towel, grip the loosened flap of membrane and peel it off.
With the membrane removed, you can now remove the large fat deposits on the surface of the ribs. Don't worry about the small pieces of fat since they'll melt off as the ribs smoke. When both sides of the rack have been cleaned up, it's time to pull out your favorite beef back ribs recipe.
Seasoning The Beef RibsBeef ribs can be coated with a dry rub for beef ribs or soaked in a marinade, whichever you prefer. A good, acidic marinade will begin to tenderize the ribs, and will also add a lot of flavor. Vinegar, orange or lemon juice, and even Coca Cola are all acidic and can be used in your marinade mixture. Spices, herbs and veggies can be included to up the flavor of your ribs.
Aromatic Beef Rib RubThis rib rub recipe contains lots and lots of spices and herbs for a rich, full flavor. To put together the rub, combine 3 tablespoons of onion powder with 3 tablespoons of white sugar, 2 tablespoons of garlic powder, 2 tablespoons of Old Bay® seasoning, 1 tablespoon black pepper, 2 teaspoons of celery salt, 2 teaspoons paprika, 2 teaspoons oregano, 1 teaspoon kosher or canning salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon powdered sage, and 1/2 teaspoon of ground nutmeg.
Combine all of the ingredients well. This will make about one cup of rub, which should be plenty for two racks of beef ribs. Apply a light coat to the ribs and rub it in. Now, sprinkle on another coat, shaking off what doesn't stick. A light coating is all you need. You could put these on the smoker now, but it’s better to let them rest overnight in the fridge, so the flavors can get into the meat.
Smoked beef ribs will need six to eight hours of low temperature cooking to reach their ultimate state of perfection. Shoot for a smoker temperature of 225 degrees for the entire smoke session. Oak or pecan is perfect for smoking these big boys.
Four hours into the smoke, take a look. Flip the ribs over, and check the water level in the pan if you're using a water smoker. In two hours, look again and test for doneness. Grab a side-by-side pair of ribs and pull them away from each other. If the meat tears easily, they're done. If you like, you can baste the smoked beef ribs with a thinned down bbq sauce during the last half hour of smoking. A mix of half sauce and half apple juice or beer is fine. Just don't let the baste burn. Sugar burns easily, and it would spoil the taste you've been working so hard to achieve.
Now that they're done, separate the slab into individual ribs, and serve 'em with your favorite sauce. It's time for the real fun to begin!
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Dry rubs may contain salt, spice, herbs, and sugar. Allowing the ribs to rest after applying the dry rub gives time for the seasoning to be absorbed.
Beef Ribs In The SmokerThe tough connective tissue found in beef back ribs needs a lot of cooking time to break down and melt. And that's where a lot of the great beef rib flavor originates. If the ribs are still tough when you eat them, you're missing out on much of the flavor, too. I've barbecued beef ribs that have taken eight hours to become tender. Every slab is unique and has its own level of toughness that has to be cooked out. Identical looking racks don't necessarily become tender in the same amount of time, so check each slab for doneness.To shorten the cooking time, wrap the ribs in aluminum foil after a couple of hours of smoking. Then, place them back in the smoker (or in a 250 degree Fahrenheit oven) for three hours. Remove the foil and check for doneness. If they are still a little tough, re-wrap them and cook them a bit longer. With the foil removed, slather on some sauce and enjoy!When your smoking ribs are almost done, you could baste them with a thinned down barbeque sauce, or a mopping sauce. There are many variations you could try. Something as simple as apple juice works. Or a concoction of ten different ingredients may be the ticket. It all depends upon the flavor that you want your beef back ribs to have. Be aware that a sugary sweet basting sauce or liquid can easily burn, so apply it only during the last half hour of smoking.
Congratulations! You just whipped up some great smoked beef ribs. Your ribs are done to perfection and it's time to munch! You'll need to slice the rack into individual ribs…meat lollipops, as I like to call 'em. Depending upon how meaty the beef back ribs are, you can figure on needing two-to-four per person. If you serve a lot of filling side dishes alongside the ribs, you might be able to get by with one or two apiece. But you know? If you’re anything like me, you won't be satisfied with less that five or six! Smoke accordingly and your guests and family will be happy and full!

Fabulous Faggots

To make 8

700g Pigs liver
150g Bacon
2 onions
175g fresh breadcrumbs
75g suet
2tsp fresh sage
1tsp fresh basil
salt & pepper

Heat oven to 180c

Mince/ wizz onions, bacon, liver & herbs with wizzer... or food processer
mix in remaining ingredients

Form 8 balls roll in flour, cook close together in baking tin for 30 minutes

serve with onion / red wine gravy, mushy peas & cheesy mash!!!

Loads of iron!!!

White Squash Cake

1 c. brown sugar1/2 c. white sugar1/2 c. butter1/2 c. oil3 eggs1 tsp. vanilla1/2 c. greek yoghurt2 1/2 c. SR flour1/2 tsp. allspice1/2 tsp. cinnamon1/2 tsp. salt2 tsp. baking soda4 tbsp. cocoa2 c. squash, grated1
Mix all together and bake in 6 x 10 inch pan at 350 degrees for 25 minutes or until done. When baked, sprinkle powdered sugar over top.

BBQ Mackerel with a sticky orange glaze

Serve 4 as a main course

4 medium to large Mackerel filleted with skin on.
4 tbsp plain flour
1 tsp Paprika
4 tbsp olive oil
grated zest & juice 2 oranges
2 tsp Harissa Paste
fresh coriander chopped

1. Toss the mackeral fillets in seasoned flour - set aside
2. Whisk orange juice, zest, 2 tbsp oil & harissa paste together
3. Brush warm Bbq with remaining oil, grill fish fillets for 5 minutes each side - flesh side first.
4. Pour our orange glaze ( if you do not have a griddle on BBq you will need an old baking tray) allow to bubble until sticky.
5. Sprinkle with coriander to serve

Bran loaf

One cup All Bran
one cup sugar
One cup milk
one cup raisins

Soak over night and then add a cup of SRf lour
Tip into loaf tin
BAKE AT 180 FOR ABOUT 40 MINS

Chocolate & Beetroot cake

I large cooked beetroot chopped
200 gms plain flour
100 gms cocoa
1 tbsp baking powder
250gms sugar
3 eggs
2 tsps vanilla essence
200ml/7fl oz sunflower oil
100gms dark choc broken into small pieces

Heat oven to 190/170 fan oven
Tip beetroot in to blender and blitz
Add pinch of salt and all other ingreds except oil and choc
When completely mixed add the oil Then add choc.
Tip mix into lined loaf tin
Cook for an hour

Strawberry frozen yoghurt

225 grams strawberries
75 grams sugar.
450 grams greek Yogurt
1 Egg white (optional).

Puree the strawberries and sugar, then sieve if preferred. Mix with the yogurt. Freeze in an ice cream maker for 20 minutes. Return the ice cream to the freezer until frozen.

Indian Lamb Burgers

1kg Lamb Mince
1 Small onion finely chopped
2 garlic cloves chopped
1 tbsp mango chutney
2.5cm fresh ginger grated
1tsp coriander
1 tsp cumin
1/2tsp garam masala
1/4tsp ground tumeric
pinch cayenne

Mix all ingrediants together season

chill for at least 1 hour

Shape into 8 burgers - freeze between sheets of greaseproof if not eating straight away

Brush both sides of bugers with oil, grill or BBQ

Suggestions

• serve in toasted naan or pitta with ribbons of cucumber (made using a potato peeler), raita and a sprinkle of chopped mint.
• serve with lime pickle or mango chutney
• Substitute lamb for beef or chicken

Beef Burgers

1Kg Beef Mince
2 spring onions finely chopped
2 garlic cloves finely chopped
2 tsp dijon mustard
1 tbsp worchester sauce
small bunch corriander finely chopped
1 tbsp chopped capers
1 lge egg, beaten

1. Place all ingredients in a bowl, season & mix well
2. Shape mixture into 8 burgers
3. chill for 1 hour or freeze between greaseproof paper.

To Cook
Defrost if frozen, brush both sides or burgers with oil, grill or BBQ

Suggestions

• Add a slice of cheese just before serving
• Toast lightly the buger buns
• Mix 4 tbsp mayo with 2 tsp dijon mustard and spead on bun
• add lettuce, tomato, cucumber , red onion and maybe avocado slices

Bread maker jam

3 cups fruit
1 cup sugar
3tbsp lemon juice

Put all ingredients and use setting for jam.

Sterilize & warm jars.. Fill

Lemon Curd

Zest & Juice 4 lemons
4 beaten eggs
125g Butter, cut into small pieces
350g granulated sugar.

Place all ingredients in a large heatproof bowl over a pan of simmering water. Stir until sugar has dissolved. continue to cook gently, stirring for about 20 minutes.

Strain and pot. Store in the refrigerator.

Chicken & Mole

Fish Kebabs with Chermoula Marinade

Chermoula is a traditional Moroccan dipping sauce that originally would have been made using a pestle and mortar.

Egg & Bacon Tart

175g Shortcrust pastry
5 eggs
4 rashers streaky bacon chopped
1 lge leek chopped
25g butter
25g flour
300ml milk
2 tsp wholegrain mustard
50g cheddar cheese grated

• Preheat oven to 200c.
• Line a 9" flan case with pastry, chill for 15 mins, bake bind for 15mins.
• Meanwhile hard boil 2 eggs for 8 minutes, cool, peel & chop.
• Dry fry bacon & leeks for 3 minutes.
• Bring butter, milk & flour slowly to the boil in a small pan. Whisking all the time until thickened. Simmer for two minutes.
• Stir in Mustard
• Scatter leeks, bacon & chopped eggs in the pastry case.
• Beat remaining 3 eggs into sauce, season and pour into the pastry case.
• Top with cheese & bake for 40 minutes until risen & golden.

Great for school lunches and picnic.

Barmy Beans

A version of Boston Beans, really enjoyed by the children.

225g soaked black eyed beans ( soak overnight in cold water), rinsed & drained
1 lge garlic glove finely chopped
1 lge onion chopped
2 tbsp olive oil
600ml chicken or vegetable stock
150ml passata
1tbsp black treacle
2 tbsp balsamic vinegar
2 tbsp tomato puree
1tbsp demerara sugar
1 tsp french mustard
coarse sea salt & black pepper
Parsley to garnish

• Boil prepared beans for 10 minutes, remove any scum that forms, lower heat & simmer for 20 minutes
• Heat oil in another pan, fry garlic & onion until tender.
• Add stock, vinegar, treacle, tomato paste, passata, sugar & mustard.
• Bring to boil
• Drain beans & add to tomato mixture and transfer to casserole.
• Cover & cook 170c for 11/2 - 2 hours or until beans are tender. Check & stir occassionally during cooking.
• Season with salt & pepper, served garnished with parsley

Can also be served cold as a bean salad.

Substitue Haricot beans or other pulses.

Ginger Beer

Dried ginger
Dried yeast
Sugar
Juice of four lemons
Water
Making the Plant
The plant is a mixture of dried ginger, yeast, sugar and water. This creates a yeast culture.
In the jar, place one teaspoon of dried yeast, two teaspoons of dried ginger, four teaspoons of sugar and a pint (600ml) of cold water.
Stir and keep at room temperature.
Feed the plant every day with two teaspoons of dried ginger and four teaspoons of sugar. Stir after feeding.
The plant will be ready after one week.
Making the Ginger Beer
Place 1kg (2lb) of sugar and two pints of boiling water in the large pan. The sugar will dissolve.
Add the juice of the four lemons to the pan.
Strain the contents of the jar - the plant - through the cloth into the pan. See below for what is to be done with the solid portion of the plant.
Add 14 pints of room temperature water.
Stir and bottle. Fill the bottles about seven-eighths full as you need to allow for expansion. Squeeze the air out of the bottles to stop them exploding under pressure from their contents.
Store the bottles in a safe place at room temperature, and leave for three to four weeks to 'brew'.
Discard half of the solid from the plant or give it to someone so they may start their own. Place the remaining half in a clean jar with a pint of water and continue to feed as above.

100 g mixed berries, defrosted if frozen
75 g Philadelphia Light
50 g low fat crème fraiche
4 tblsp demerara sugar

Divide the fruit between two medium ramekin dishes or oven-proof coffee cups. Mix together the Philly and crème fraich and spoon over the fruit. Place in the fridge for 30 - 40 minutes.
Spoon the sugar over the Philly mixture to leave a thick layer and pop onto a baking tray. Place the tray under a pre-heated hot grill for 2 – 3 minutes or until the sugar is golden and bubbling.
Carefully remove from under the grill and leave to cool a little before serving.
If you've got any hints or tips for making this, or any of our other featured recipes, we want to hear from you. Please use the link below to drop us a line, and we will do our best to include your suggestions on the site.

SPINACH AND HERB PESTO
3/4 c Spinach leaves densely packed
1/4 c Mixed flat leaf parsley
Tarragon leaves
1/4 c Chicken stock as needed
FOR THE RISOTTO
3 c Chicken or vegetable stock;
3 tb Butter
1 c Arborio rice
1/2 c Onion diced
1/2 c Dry white wine
Salt to taste
2 tb Parmegiano-reggiano cheese;
Instructions
Prepare the spinach and herb pesto - Put the spinach and herbs in a food processor or a blender. Process, adding a little stock to loosen if needed, until well combined. The pesto should resemble a very thick soup. Set aside. Make the risotto - Bring the stock to a boil; reduce to a simmer. In a medium, heavy gauge saucepan over medium high heat, melt 2 tablespoons of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color.
Add the onion, stirring constantly, and cook until translucent, 1-2 minutes. Stir in the wine. When almost all the liquid has disappeared, after about 1 minute, add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, again add enough stock to cover the rice, along with a pinch of salt. Check the risotto every 3 or 4 minutes, giving an occasional stir to make sure it isnt sticking to the bottom of the pan, adding just enough stock to cover the rice when the liquid has almost disappeared. Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 1 tablespoon butter.
Stir in half of the herb pesto (freeze the rest for another time) and the cheese. Stir vigorously for a few seconds. The risotto should be moist and creamy, not runny. Add more stock to loosen the risotto if you like, and more salt to taste , if needed. Serve immediately.

BBQ vegetables & Crouton salad

Ingredients
1 red onion, cut into wedges
Red Onion, Baby sweetcorn, halved, mangetout, green beans, baby tomatoes, small sweet peppers
6 tbsp olive oil
chunky croutons made from garlic or hearty seed bread
1 tbsp red wine vinegar
Mix herb leaf salad

Method
1. Preheat BBq or
oven 220°C/fan200°C/gas 7. Put the vegtables into a roasting tin.or straight on to griddle of BBQ. Drizzle with 2 tablespoons olive oil, season and toss together. Roast for 10 to 20 minutes, turning halfway, until just tender.
2. Add the bread to the vegetables and toss together. Roast for a further 8-10 minutes, until the vegetables are lightly charred and the croutons crisp.
3. Meanwhile, whisk the remaining oil, the vinegar and some seasoning. Tip the salad into a large bowl. Add the vegetables and croutons, drizzle with the dressing and gently toss together. Divide between bowls to serve.

Sweet Thyme Carrots

Ingredients
750g small carrots
1 tsp chopped thyme
500ml orange juice
Knob of butter
Method
1. Trim the carrots and cut any large ones in half so that they all cook in the same time. Place in a shallow pan with the thyme, orange juice and butter. Cook gently for 10-15 minutes, until the carrots are tender and the juice has reduced by at least half to make a nice sauce.

Hearty Arty Seed Bread

INGREDIENTS
3/4 cup water
1 tablespoon oil
1 teaspoon salt
1/2cup mixed seeds & grains

(available from Zippys)

suggestions :-sunflower, pumpkin,flax,linseed, sesame, poppy, mustard,millet,quinoa seeds

pearl barley, wheat grain, bulgar wheat, oats
1 cup bread "00"flour
1 cup whole wheat flour
1 tablespoon dry milk powder
1/4 cup packed brown sugar
1 1/2 tablespoons bread machine yeast

Makes 12 small dinner rolls / 6 large rolls or 1 loaf .. ingrediants may be doubled.

with home made strawberry jam

yummy with scones...

do do nuts

Ginger Coleslaw

3cm fresh ginger root grated
2 shredded spring onions
100g Natural yoghurt
100g white cabbage
100g red cabbage
25g pumpkin seeds

Toss all ingredients well and chill...

Try adding 25g dried or fresh apricots or maybe apple

Onion Bread

Great with soups, burgers, sausages etc

1 medium onion finely chopped, sauteed in 15g butter until soft and cooled.

300ml tepid water
2 tsp sugar
4tsp dried yeast
450g white "00" bread flour
2tsp salt
1tbsp olive oil

Process in bread maker white bread setting, add cooled onions after first kneading.

Red Onion Marmalade

1 red onion chopped
50g butter
2tbsp brown sugar
1clove garlic finely chopped
1 tbsp chopped dill
100ml balsamic vinegar
2tbsp water

Saute onions & garlic in butter for 25 minutes until softened
Stir in dill and balsamic vinegar
Cook for further 10 minutes until liquid has reduced
Add water continue to cook until water has evaporated and the onions caramalised.
Leave to cool store in steralised jars for upto 3 months.

Wild Garlic

This wild garlic is growing everywhere at the moment in Cyprus, not only does it look so pretty by the roadside and on the kitchen table but it tastes good.

It is also known by the old English name of Ransoms and in common with cultivated garlic it can be used in herbal remedies for high blood pressure, high colesterol, indegestion, acne, eczema, asthma and bronchitis. It also has anti- bacterial & anti-fungal properties. The leaves, flowers and bulb are edible

The flowers are an excellent pretty garnish.

The leaves can be preserved in vinegar or oil or dried and made into garlic salt

Wild Garlic, Rocket & Mushroom Pate
25g butter
1 medium onion finely chopped
75g mushrooms finely chopped
1 bunch Rocket ( Young Spinach or Watercress may be used)
8 wild garlic leaves
10g cream cheese
few drops soy sauce
Black pepper

Melt butter and saute onions until soft
Add mushrooms cook for several minutes
Add rocket and wild garlic stir for 30 seconds on heat
Blend with cheese & soya sauce
Add pepper to taste
Serve in ramekins,chilled
Garnish with lemon, lime or wild garlic flowers.

Blue Cheese Pate

Blend 100g blue cheese, 200g cream cheese and 1/3 cup port together
chill and serve...yummmmmmmmmmmmmmmmmmmmmmmmmm

Beetroot & Horseradish Salad

3 large homecooked beetroot , coarsely grated
3 tbsp horseradish
2 tsp golden caster sugar
2 tbsp balsamic vinegar

Mix all ingrediants together & chill!!

Hummus

500g chickpeas, cooked or canned drained and rinsed
1/4 cup tahini
1/4 cup extra-virgin olive oil
1/4 cup water
3 tablespoons fresh lemon juice
1 clove garlic
3/4 teaspoon salt
1 pinch plus 1/2 teaspoon to garnish chilli powder or cayenne

Directions

Process all ingredients except for the garnish in a food processor or blender until smooth, about 40 seconds. You may need to stop and occasionally scrape down the sides of the vessel.
Transfer the hummus to a serving bowl, cover and chill for at least 30 minutes.
To serve, remove from fridge, garnish and serve with toasted pitta or homemade wholemeal gissini

Greek-style Chickpea and mint Salad

For salad:
1 ½ cups cooked chickpeas
½ red onion, diced small
½ large cucumber (or 1 small), diced small
1/3 cup flat-leaf parsley leaves, minced
1/3 cup mint leaves, minced

For dressing:
Juice of one lemon (about 4 tablespoons)
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 cloves garlic, grated
Salt and freshly ground pepper to taste

1. Toss all ingredients together in a large bowl.
2. Whisk garlic, lemon, mustard and olive oil together, or shake it all together in a jar. Add a pinch of salt and a few grinds of pepper.
3. Toss the chickpea with the dressing until well-combined. Add salt and pepper to taste.
4. Eat right away if you’re starving, or wait 1/2 hour or so to allow the flavors to marry. Just as tasty the next day.

Rice pudding with marmalade and whisky

150g short grain rice
750ml milk
3 tbsp whisky
1 tbsp orange zest (done with zester or grated in long strips)
1 tsp vanilla extract
3 tbsp honey
2 tbsp marmalade, plus extra to serve

Combine the rice, milk, whisky, orange zest and vanilla extract in a heavy-bottomed saucepan. Bring to the boil, stirring constantly to prevent the rice sticking.

Reduce the heat to very low and simmer gently for 15 to 20 minutes, stirring occasionally, until the rice is plump and tender, and thick and soupy.

Add the honey and marmalade, stirring well.

Spoon into four medium bowls or 6 small ones, top with a little extra marmalade

Multigrain bread to try!!!

2 tsp dry yeast
1 1/4 cups warm water
-- (105 to 115 degrees)
2 cups "00" bread flour
2 tablespoons honey
2 tablespoons margarine -- softened
1 teaspoon salt
1 cup whole wheat flour
1/2 cup uncooked mixed grain cereal -- (dry)

Mango chutney

4 mangos, peeled and cut to small pieces
1 Cup white vinegar
2 Cups sugar
2 cloves garlic, crushed
1 teaspoon chilli powder
1 tsp salt
Juice of 2 lemons

Heat the vinegar in a large pan but do not boil. Add sugar and simmer for 10 minutes stirring until all dissolved. Puree the rest of the ingredients except the mango and then add everything into the pot and simmer on a low heat for 30 minutes. Leave to cool then store in sterilized jars.

Poppadoms

Mix a cup of flour with a little salt to taste and just enough water to make a stiff paste.
Knead gently till it is worked into a stiff dough (1-2 minutes).
Take a little at a time and roll out as thin as you can go.
Deep fry in hot oil in small batches until they are golden brown.
They take longer to cook than dried shop bought poppadoms.
Drain on kitchen roll and serve !

Vanilla Fudge

Ingredients

6 tablespoons butter
2 cups castersugar
2 tablespoons golden syrup
3 tablespoons water
1 small tin of condensed milk
a few drops of vanilla extract
(see measure conversions for more information)


Method

- Melt the butter, sugar and golden syrup with the water in a heavy bottomed saucepan.
- Stir, making sure that the sugar has dissolved completely.
- To this add the condensed milk and bring to the boil.
- Boil, stirring continuously for about 10 minutes or until the mixture turns golden brown.
- Test by dropping a small amount into a saucer of cold water.
- The mixture should form a soft ball.
- Remove from heat and beat with a wooden spoon until thick.
- Pour into a greased tin.
- When almost set mark the fudge into squares with a knife.
- Remove from the tin when the fudge is cold.

Cranberry Rock Cakes

50g unsalted butter
100g self-raising flour
1 tsp ground mixed spice
50g light muscovado sugar
85g dried cranberries
1 small apple , halved, cored and finely diced
1 egg , beaten
1 tbsp milk
icing sugar , to serve


Heat oven to 180C/fan 160C/gas 4 and lightly oil a non-stick baking sheet. Rub together the butter and flour with your fingertips to fine breadcrumbs (or pulse in a food processor). Stir in the rest of the ingredients until you have a soft dough.
Drop 8 tbsp or 16 heaped tsp of the dough on to the baking sheet, spacing out well. Bake for 18-20 mins until golden. Transfer to a wire rack to cool and dust with plenty of icing sugar. Pack into an airtight container or gift jars

Coconut Ice

50g sweetened condensed milk
250g icing sugar , sifted, plus extra for dusting
200g dessicated coconut
pink edible food colouring , optional


Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.

Harissa Paste

Harissa Paste is used in middle-eastern and african recipes. It is easy to prepare, and once made, it can be kept in the refrigerator for 3 months.

To make 100g of Harissa Paste

100g dried hot chilies
8 cloves garlic, peeled and roughly chopped
1 tbsp. Cumin powder
1 tbsp. Coriander powder
1 tsp. salt
Method
Place the chilies in a bowl, bring some water to the boil and pour over the chilies Leave them to soak for 30-45 minutes. Then remove the chilies from the water and discard their stems. Reserve the water they were soaked in.
Place all the ingredients if a food processor or blender and puree adding as much of the chili water needed until you have a smooth paste or grind them together in a mortar and pestle.
Store in a well sealed jar in the refrigerator for up to 3 months, once upon use it in 1 week

Coconut Milk

1 large coconut
Pick a large coconut that sounds like it has a lot of water inside.
Peirce the eye of the nut and pour the water to the bowl.
You will need this coconut water later.
Break open the shell, and cut out the coconut meat. Place the meat to the juicer and run the meat through the juicer
Place the content to the large bowl and add 4 pints of water (you can add more or less water depending what consistency of milk you want).
Mix it up well and run it through the juicer again.
Maybe frozen

Nanny's Chocolate Muffins

6oz Plain Flour
1oz cocoa
4oz Sugar
1 beaten egg
2tsp Baking Powder
5fl oz milk
4fl oz vegetable oil
chocolate chips

Mix all ingredients together roughly and bake 20 mins @ 200c

Kataifi Cheese Pie

400 gr kataifi dough (shredded dough)
600 gr cheddar cheese, grated
5 eggs
250 gr butter
600 gr milk

METHOD
Butter a heat proof pan. Place half of the kataifi dough on the pan. Spread the cheese on top. Cover with the rest of the kataifi dough. Melt the butter in a small saucepan. Spread the melted butter on top of the pie. Beat the eggs and mix them with the milk. Spread the mixture on top of the pie. Bake for 30 minutes in oven 175c
yumm

Tiger Prawns in shredded dough with tarragon mayonnaise

Shredded dough - Kataifi dough, is a typical Greek and Turkish ingredient - in Turkey they call it kadayıf - made, just like filo dough, with flour and water.
Kataifi is made of long, very thin strands of dough, a bit like angel hair pasta. It's very often used for sweets, in combination with honey and pistachios.

Serves 4

16 small Black Tiger prawns or any other type of shrimp
1 package kataifi dough, frozen
salt
black pepper
olive oil

For the mayonnaise:

Mayonnaise
salt
pepper
2 small garlic cloves
a few tarragon leaves


Pound the garlic and the tarragon leaves to a creamy mixture in a small mortar. Add to the mayonnaise stirring gently.

Clean the prawns: carefully remove heads, shell and legs but leave the tails. Devein the prawn and rinse under the tap. Pat dry with kitchen paper and season with a bit of pepper.

Defrost the kataifi dough and loosen the strings.
Wrap some kataifi around each shrimp.

Shallow-fry the prawns in a non-stick frying pan with a little olive oil until golden brown and crunchy and serve immediately while still hot with the garlic mayonnaise.

Tangy Plaice

Ingredients
30 g butter
4 tablespoons plain flour
300 ml milk
3 tablespoons salad cream
3 tablespoons lemon juice
salt and pepper
4 medium plaice fillets (fresh or defrosted)
75 g breadcrumbs
50 g bacon (chopped)
100 g cheddar cheese (grated)
1 small onion (chopped)
50 g mushrooms (cleaned and sliced)
To garnish
mushroom slices
Directions
1Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually blend in the milk and heat, stirring until the sauce thickens.
2Stir in the salad cream, lemon juice and seasoning. Place the fish in a shallow oven-proof dish (so that bottom of dish is covered).
3Pour over the sauce, sprinkle evenly with the mushrooms. Combine the breadcrumbs, bacon, cheese and onion and sprinkle on top of the mushrooms and sauce.
4Cook in a preheated oven (190°C/375°F) for 20 minutes, then place under a preheated grill for 2 minutes to brown the topping.
5Garnish with tomato slices & mushrooms.

Serve with Pea Mash & Roast Radish

Baked Radish

1/2 lb radishes, cut in half
1 tbl Honey
1 tbl butter
1 dsh cinnamon

Method :
Steam radishes for 5 minutes; drain and arrange in a shallow baking dish.
Combine honey, butter and cinnamon in a small saucepan to make a glaze. Pour over radishes and bake uncovered at 350 until tender, about 30 minutes.

Radish & Mango Salsa

1 lrg ripe mango
2 x to 3 ripe apricots
1 bn (about 12) large red or white radishes, diced
Juice of 1 lemon
1 small red chilies, seeds removed and finely chopped
3 tablespoons virgin olive oil
Salt
2 x to 3 tablespoons chopped fresh mint

Peel & chop Mango into 1/2 inch pieces.
Put chopped mango and any juices into large bowl.
Halve apricots, remove stone and chop into 1/4 inch pieces.
Add to mango with radishes, lemon juice, chilies, olive oil, salt and mint.
Stir well to blend.
Cover and refrigerate about two hours.

Serve with Cheese, cold meat or fish..

Kohl Rabi crumble

Last Monday saw the start of lent in Cyprus. Green (clean) Monday followed a weekend or festivities and carnivals. Green monday is the day fasting starts, a day when Cypriots picnic and fly kites..
See us flying kites on the family blog
When ever there is a holiday in Cyprus the supermarkets have associated bargains, thus fruit and vegetables were all half price. So I stocked the vegetable box and now have the challange or using them before they go off. So today it is the turn of the Kohl Rabi......

Kohl rabi is in all the vegetable markets at the moment and we even have one making a guest appearance in the veg plot. Fortuantly the chichens only like the leaves so hopefully in a week or two it will be big enough to eat. Kohl Rabi is one of those vegetables that makes a regular appearance in veg boxes, but sits, unused, in the corner of the fridge until it slowly goes off.

The Kohl rabi comes complete with its alien tentaclesand is usually green, but can be purple.





It is thought to have been deliberately developed in Northern Europe during the 16th Century.

Historically, it was often grown as cattle fodder, which seems a waste, given its nutritional content.

It's a good source of Vitamin C, as well as magnesium and phosphorous, which are useful in the absorption of calcium.

Its mild flavour and ability to absorb the flavour of other ingredients in a meal make it an ideal vegetable for bulking up recipes and sneaking in extra veggies.

The name "kohl rabi" comes from German and literally means "cabbage turnip".



Kohlrabi is classed a root vegetable although it grow just on top of the soil it is easy to cook. First cut off the "antenna" and peel the kohl rabi.

Chop it into chunks or sticks and boil for up to 10 minutes, until it's just soft.

Or add it to stews, soups,stir frys or casseroles, where it does a brilliant job of bulking things up, whilst absorbing the flavours.

Kohl Rabi Crumble
Serves 4

300g carrots chopped into chunks
500g peeled and cubed kohlrabi or other mixed root vegetables
1 onion, peeled and chopped
2 tbsp olive oil
40g plain flour
40g butter
400ml milk
1 tbsp chopped parsley
1 tbsp natural yoghurt
1 tbsp horseradish
50g grated mature cheddar
50g wholemeal breadcrumbs
sea salt and black pepper
some grated nutmeg


Method


Heat the oven to 180DegC/350DegF/Gas Mark 4-5.


Heat a frying pan, add the olive oil and saute carrots and kohl rabi (root vegetables) and onion for 4-5 minutes, until softening. Season with sea salt, black pepper and some grated nutmeg.


Place in an oven proof dish.


To make the sauce, melt the butter in a saucepan, add the flour and mix together and cook the mixture for 1 minute. Do not brown. Remove from the heat, pour in the milk and whisk the mixture until smooth. Place back on the heat and slowly bring to the boil, whisking constantly until just boiling. Simmer for 1 minute, remove from the heat.


Add the horseradish, yoghurt, season well, pour over the vegetable mixtures.


Mix together the cheese and breadcrumbs and sprinkle over the vegetables. Bake in the oven for 30-40 minutes so the vegetables are cooked and the topping is golden brown.





serve with steamed green vegetables such as broccoli.

Add sausages, kidney beans or butter beans for protein.

Curried leek soup with saffron

Fresh Fig Chutney

Ingredients
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved
Directions
In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.

Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container.

Fresh Fig Bars

4 cups fresh figs, chopped
1 cup water
1 cup honey
Salt
2 tablespoons grated lemon peel
2 tablespoons flour
2 tablespoons water
2 tablespoons lemon juice
1 cup chopped walnuts
1 cup shortening
¾ cup brown sugar, packed
2 cups sifted flour
3 cups quick-cooking oatmeal


Combine figs, water, honey, ¼ teaspoon salt and lemon peel in saucepan and summer 1 to 1-1/2 hours or until dark and thickened, stirring occasionally. Combine 2 tablespoons flour and water and stir into fix mixture. Cook 5 minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts.


Cream shortening with brown sugar until light and fluffy. Combine flour, ½ teaspoon salt and oatmeal and stir into Creamed mixture. Pat half of oatmeal mixture into bottom of a well-greased 9x13-inch pan. Spread fig filling evenly over oatmeal mixture. Sprinkle remaining half of oatmeal mixture on top and press with a fork. Bake at 350ºF 25 to 30 minutes, or until lightly browned around the edges. Cut into squares while still warm. Cool completely before removing from pan. Makes 24 bars.

Jaffa Chocolate Cake

1 large Orange (pierced with a skewer)
3 Eggs
280g Castor Sugar
240ml Sunflower Oil
100g Dark Chocolate, melted & cooled
25g Cocoa Powder
250g Plain Flour
11/2tsp Baking Powder

Chocolate Topping
200g Dark Chocolate melted
225ml Double Cream
Strawberries to decorate

Pre heat oven to 180C

1. Cook pierced Orange in a pan of boiling water for 30 minutes
2. Whizz the whole Orange in a food processor, discard any pips that remain – cool.
3. Lightly beat Eggs, Sugar & Oil
4. Gradually beat in pureed Orange & melted Chocolate
5. Sift in Cocoa, Flour & Baking Powder – Mix well.
6. Pour into greased 9” round cake tin or silicone mould
7. Bake approx 1 hour. Cool 10 mins.
8. Beat Cream into melted topping Chocolate until smooth
9. Spread over top of cake, decorate with Strawberries………Yumm….Enjoy

Greek Honey Cake

225g Unsalted Butter
250g Clear Greek Honey ( 2 tbsp extra to glaze - optional)
100g Dark Muscovado Sugar
3 Large Eggs
300g Self Raising Flour

1. Preheat the Oven to 160C.
2. Melt butter with honey & Sugar in a pan over a low heat. Boil for 1 minute then leave to cool
3. Beat eggs into the honey mixture.
4. Sift the flour and pour in the egg and honey
5. Pour mixture into a 20cm silicone mould ( or buttered cake tin)
6. Pour mixture in to tin and bake for approx 1 hour until well risen and golden brown. The cake should spring back when pressed.
7. Turn out onto wire rack. Warm 2 tbsp honey and brush onto top of cake to glaze. Leave to cool.

Gingerbread Hands

Instead of gingerbread men I make gingerbread hands for childrens parties at Zippys, thus in keeping with our creative hands theme.

New for 2009 we will be having bake your own party food parties, this will be one of the featured recipes, the children will add nail polish, rings etc with icing.

350g Plain flour sifted with
1 Tsp Bicarbonate Soda and
2 Tsp Ground Ginger
110g Butter
175g Soft Brown Sugar
1 Egg beaten
4 Tbsp Golden Syrup

1. Rub butter into sifted Flour mixture.
2. Stir in sugar, make awell inthe centre.
3. Beat the Egg and the Syrup together in another bowl.
4. Pour Syrup mixture into well and mix to a firm dough.
5. Knead until Smooth.
6. Roll out to 5mm thickness, cutout hands with a cutter or trace round children's hands with a blunt knife.
7. Place hands on a lightly greased baking tray.
8. Bake at 190C for 12-15 minutes until golden.
9. Leave on baking sheet for 1 minute, then carefully transfer to wire cooling tray, decorate as required.

Photo coming soon

Pomelos Galore

The Pomelo is just one of the fruits that grew in our garden. The Pomelo is a giant citrus (citrus grandus) fruit native to Malaysia and Indonesia where it is thought to have grown wild.It is also presumed to have been grown by the Chinese for thousands of years.
The Pomelo is also cultivated in California and Israel. The Pomelo can grew to be a foot in diameter and weigh upto 13 kilos,although they usually weigh 1-2kg, they are the largest of all citrus fruit. The Pomelo is thought to be an ancestor of the Grapefruit, it has a rind that is very thick but spongy and soft and easy to peel away.The fruit is light yellow to coral-pink flesh and can vary from juicy to slightly dry and from seductively spicy-sweet to tangy and tart. The pomelo is also known as a shaddock,named after Captain Shaddock, a 17th-century English ship commander. The pomelo can be a successful substitute for grapefruit in recipes.

Now to find out what to do with our harvest...