Wednesday, 27 July 2011

Broccoli Lemon Pasta







Broccoli Lemon Pasta

Broccoli florets
your favourite pasta, I'm using macaroni
2 tsp butter
2 tsp olive oil
1 tsp minced garlic
1 lemon, zested
1/2 tsp freshly ground black pepper
1/2 tsp dried peperoncino flakes
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli nuts
Freshly grated Parmigiano Reggiano





Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the pasta according to the package directions. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis, peperoncino and cheese and serve.





Thursday, 21 July 2011

Chicken Kebabs with Avocado Dip








Chicken Kebabs with Avocado Dip


4 boneless chicken thighs, cut into bite-sized chunks
4 Arab-style flatbreads

For the marinade
1 tsp grated fresh ginger
1 tbsp hot paprika
1 tsp turmeric
1 tsp ground coriander
Salt and freshly ground black pepper

For the avocado dip
2 ripe avocados
1 tsp ground cumin
1 green chilli, deseeded and finely chopped
A small bunch of fresh coriander, finely chopped
Juice of 1 lemon







Mix all the marinade ingredients in a bowl.
Toss the chicken chunks in the marinade until evenly coated, then refrigerate overnight.

To make the avocado dip; spoon the flesh into a bowl. Add all the other dip ingredients and a pinch of salt and pepper, and mash well, then put aside.

When you're ready to cook, Skewer the chicken meat using metal skewers.
Grill in the oven for about 15 minutes, turning once.

Serve with warm breads and the avocado dip.







Wednesday, 20 July 2011

Beetroot Raspberry Chocolate Cheesecake







Beetroot Raspberry Chocolate Cheesecake


1/2 cup beet root puree
1/4 cup raspberry puree
1/8 cup freshly squeezed lemon juice
1 tablespoon vinegar
4 oz butter, softened, but not quite room temperature
9 oz cream cheese, softened slightly
1 1/4 cups sugar
2 eggs
1 teaspoons vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons cocoa powder



















Tuesday, 19 July 2011

Stir-Fry Chicken with Asparagus








Stir-Fry Chicken with Asparagus


3 pcs boneless chicken thigh, cubed
1 tsp chopped ginger
1 tsp chopped garlic
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp fermented soya bean in chilli
freshly ground black pepper
1 bunch of asparagus, trimmed and sliced

Combine ginger, garlic and all sauces and mix in the chicken. Stir to coat the chicken with the sauce and leave to marinade for about 30 minutes.

Heat oil in a pan on high. Stir-fry chicken until cooked. Add asparagus and stir-fry for another minute.










Thursday, 7 July 2011

Mandazi




Mandazi are fried sweet dough, very much like doughnuts although not as sweet. Spices are often added to the dough to give it a more eastern flavour to it.
I first came across these sweet morsels when my Omani sister, Sumaiya, made them many, many years ago.









Mandazi


250g flour
1 x 7g sachet dried fast-action yeast
50g sugar
100ml milk
25g butter
1 egg
1/2 tsp cardamom powder
oil, to fry








Put flour, yeast, cardamom and sugar into a bowl.
Heat milk and butter in a pan until just warm, and beat in the egg.
Pour the liquid into the flour mixture and stir to make soft dough.
Tip dough on to a lightly floured worktop and knead for five minutes until smooth.
Return to the bowl, cover with clingfilm, and leave to rise in a warm place for 30-40 minutes.
Tip the dough on to a lightly floured worktop, pat into a rough rectangle, stamp out twelve rounds with a pastry cutter.
Set rounds on baking sheet, cover with clingfilm, and leave to rise for 20 minutes.
Fill a large saucepan with oil.
Fry doughnuts until golden brown.


















Monday, 4 July 2011

Raspberry Buttermilk Pancakes








Raspberry Buttermilk Pancakes

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tbsp sugar

2 large eggs
1/2 cup buttermilk
1 cup cold water
3 tbsp warm melted butter
1 cup raspberries, crushed

Mix the dry ingredients in a bowl.
Mix the eggs, water, crushed raspberries and buttermilk in a separate bowl. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly.

Heat a non-stick pancake pan to medium high heat.
Ladle the pancake batter onto the pan. When air bubbles start to bubble up to the surface at the center of the pancakes, use a flat spatula to flip them over.
Serve with butter and maple syrup.