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April 10, 2015
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Spiced carrot, pistachio and almond cake with rosewater cream

 

I am not a natural baker, so I work hard to perfect foolproof, crowd-pleasing recipes that work with my style of cooking. This is our fail safe cake & we topped it with the cream, strawberries & blueberries & extra pistachios.

Serves 10
large free-range eggs 3 
caster sugar 200g 
vanilla extract 2 tsp 
ground almonds 200g 
desiccated coconut 100g 
ground cinnamon 2 heaped tsp 
unsalted butter 150g, melted 
large carrots 2, coarsely grated
shelled pistachio nuts 100g, roughly chopped 
icing sugar for dusting

For the rosewater cream
double cream 300ml 
rosewater 2-3 tbsp 
icing sugar 3-4 tbsp 
pistachio nuts a few, chopped

Preheat the oven to 160C/fan 140C/gas mark 3. Line a 23cm springform cake tin with enough nonstick baking paper to cover the base and sides. The oils from the nuts and butter in the batter prevent the cake from sticking. Beat the eggs, sugar and vanilla extract in a mixing bowl. Add the ground almonds, coconut and cinnamon and stir, then add the butter and mix the ingredients thoroughly. Add the grated carrots and pistachios and mix again until the ingredients are evenly blended, then gently pour or spoon the batter into your prepared cake tin and bake for 1 hour, or until it feels firm to touch and a crust forms on top. Check at 40 minutes to ensure it is cooking evenly. Once cooked, allow to cool in the tin, overnight if possible: the cake is moister once cooled and tastes better as a result. To make the rosewater cream, whip the double cream with the rosewater and icing sugar, either by hand or with an electric hand whisk, until the cream is thick and unctuous. Dollop a generous spoonful on the side of a slice of the cake and dust the cake and cream lightly with icing sugar. Top with chopped pistachios.

 

I keep this cake on a plate covered with clingfilm and find it can be kept like this for up to a week.

 

March 27, 2015
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Pablo’s Chicken

INGREDIENTS

serves 4 people 

                                                 

180g ground almonds, or use "Sun Flour" (ground sunflower seeds)
2 eggs
6 pieces of chicken (use a mix of drumsticks and thighs), skin on
1 tablespoon of ghee
Sea salt and black pepper

 

Spice Mix

3 teaspoons of hot smoked paprika or 2½ teaspoons of smoked sweet paprika with ½ teaspoon of cayenne pepper
1½ teaspoon of ground cumin
1½ teaspoon of sea salt
1 teaspoon of dried thyme
1 teaspoon of dried oregano
¾ teaspoon of onion powder (optional)
¾ teaspoon of garlic powder (optional)

 

INSTRUCTIONS

  1. Preheat the oven to fan 180°C/Gas mark 6 and line a baking tray with baking parchment.
  2. Mix the ground almonds and ingredients for the spice mix in a bowl. In a second bowl, beat the eggs.
  3. Dip the chicken pieces, one at a time, in the egg, then coat in the mix of ground almonds and spices and lay on the baking tray.
  4. Gently heat the ghee and use a spoon to drizzle it over the pieces.
  5. Bake for 45 minutes until golden and sprinkle with some sea salt and pepper. 
February 26, 2015
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LENTIL CURRY

HI Zebra Residents
Please feel free to post your favourite recipes each week. Have you tried any of ours? We'd love to hear from you all.
 
This vegan lentil curry is pretty tasty. It's cheap, simple, exotic, spicy, tasty, creamy and it has an intense coconut flavour.
 
INGREDIENTS
  • 1 cup lentils (220 grams)
  • 1/4 cauliflower
  • 1/2 head of broccoli
  • 1 courgette sliced
  • 1 cup basmati rice (200 grams -optional)
  • 2 cloves of garlic
  • ½ onion
  • 1 tablespoon extra virgin olive oil
  • 16 ounces tomato sauce (450 grams)
  • ⅔ cup coconut milk (150 grams)
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons curry powder
 
 
INSTRUCTIONS
  1. Cook lentils according to package directions. We cooked them for 40 minutes over medium high heat. Drain and set aside.
  2. Heat olive oil in a frying pan. Add the garlic and the onion (finely chopped) and cook them until golden brown. Add the tomato sauce, coconut milk and spices and cook for about 5 minutes. Stir occasionally.
  3. Add cooked lentils, stir and cook for at least 15 or 20 minutes over medium heat.
  4. Cook basmati rice according to package directions. We cooked for 12 minutes over medium high heat. Drain and set aside.
  5. Serve the lentils over the basmati rice. You can add coriander on top.
February 12, 2015
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Spinach and Feta herb pie

Hello to all Zebra tenants and families.

 

This is a really delicious and healthy pie, which is full of herbs and very tasty.

As there is a large amount of spinach to wilt, so either do this in batches or like I did use a very large pan.

As you can see from the photo this was so delicious half was eaten very quickly.

The pie stores well and can be eaten cold, great for packed lunches , or easily reheated in a microwave for a quick dinner.

Happy cooking

 

Guten Appetit

Heidi

 

 

Spinach and Feta herb pie Recipe – serves at least 6

 

Ingredients -

 

For the filling

 

  • 900g fresh spinach leaves (in pack pre washed)
  • 100g butter, plus extra for greasing
  • 2 onions finely chopped
  • 2 cloves of garlic finely chopped
  • 120g roasted red peppers in oil drained & chopped
  • Handful of basil leaves torn
  • 3 tablespoons of chopped mint leaves
  • 3 tablespoons of chopped parley leaves
  • Salt and black pepper
  • 300g feta cheese, crumbled

 

For the pastry

  • 6 sheets of readymade filo pastry

 

 

  1. 1.Pre heat the oven to 200c.
  2. 2.Pack the spinach into a large saucepan, cover and cook, stirring occasionally, until just wilted. Drain well in a colander. Set aside, still draining, to cool.
  3. 3.Melt 25g butter and fry the onions for 3 minutes. Add the garlic and fry for one minute. Stir in the peppers and herbs and set aside.
  4. 4.Grease and line a 20cm round spring form tin.
  5. 5.Chop the spinach. Stir into the onion mixture and season.
  6. 6.Melt the remaining butter. Brush the tin with butter and then cover with first filou sheet of pastry leaving it overhanging, and then brush this with butter. Repeat to use all the pastry, arranging each sheet at an angle to the one beneath.
  7. 7.Add half the onion mixture, the crumbled feta, then the remaining onionPull the overhanging pastry over the top to cover and brush with butter.
  8. 8.Place on a baking tray. Bake for 35-40 minutes until crisp. Leave for 10 minutes then release the sides of the tin. The base of the tin I would leave but do not put this in microwave if reheating.