My sister Victoria is off on an overseas adventure. So far her and her husband Nick have been to South America and Germany. Currently they’re job hunting in Manchester. She’s been posting a few pictures up on flickr and they’re wonderful.
Originally uploaded by vic_hannan.
1/2 pkt mild peppermints
1 tin condensed milk
1 pkt malt biscuits
2 tblspns cocoa
Crush peppermints
Soak in condensed milk overnight (I didn’t do this)
Mix together
Form into balls and roll in coconut
Enjoy :)
This is a dessert eaten in the Magreb countries of North Africa
serves 4 - 6
6 cups hot steamed couscous
2/3 cup raisins
almonds
pistachios
chopped dried dates
6 tablespoons caster sugar
2 tablespoons butter
2 - 4 drops rose water
1 cup milk or cream
Combine the couscous, raisings, dates, nuts, sugar, butter and rose water in a large bowl and mix thoroughly. Warm the milk in a small pan over low heat without allowing it to boil. If you are using cream, do not heat it.
Place small amounts of the sweet couscous in individual bowls. Top with warm milk or cream.
250 g butter
2 cups raw sugar
4 eggs
410 g (approx 2 ½ cups) plain flour
½ cup cocoa
2 tsp bicarb. soda
2 cups cooked, mashed beetroot
Beat butter and sugar until light and fluffy. Add eggs one at a time, beat well.
Sift four with cocoa and bicarb. soda.
Fold into butter mixture with beetroot.
Bake 50-60 minutes or until skewer comes out clean. Stand in tin 5 mins before turning out.
Icing
Beat together 50g cream cheese, 1 cup icing sugar, 30g butter, and grated rind of 2 oranges.
Ingredients
————
30gms butter
1 large onion finely chopped
1i/2 tablespoons plain flour
1 cup skim milk
2 egg whites
200gms unsalted cashews ground
¾ cup brazil nuts finely ground
2 cups wholemeal breadcrumbs (bought from shop)
¼ cup grated cheese
1 tablespoon parsley chopped
Lightly grease 15cm x 25cm loaf pan and line base with greasproof paper.
Melt butter in medium pan. Add onion, stir and cook for 2 minutes or until soft.
Remove from heat and stir in milk and cook until starts to thicken. Cool
Stir in egg whites, nuts, breadcrumbs, cheese and parsley.
Spread half into pan. Top with herb seasoning, then add rest of the mixture. Bake moderate oven 380 for approx 1 hr.
Stand in tin for 5 - 10 minutes before turning out.
Herb Seasoning
—————-
2 cups breadcrumbs (make my own)
4 green spring onions chopped
1 teaspoon fresh thyme
1 teaspoon rosemary
1 teaspoon sage
2 tablespoons parsley
2 tablespoons chives
¼ teasp ground nutmeg
2 egg yolks
90 gms butter melted
BEST TO USE ALL FRESH HERBS
Herb Seasoning Combine all ingredients and mix well.
I serve this with a tomato sauce made from onions, tinned tomatoes, parsley, garlic, little sugar and a dash of Worcestershire sauce or soy sauce.
2 tbs olive oil
1 red onion, finely sliced
3 garlic cloves, finely sliced
2 tsps grated ginger
1 or 2 green chillies - seeded, finely chopped
1 tsp salt
2 x 400g cans chickpeas -drained
1 tsp ground cumin
1/2 tsp turmeric
black pepper
500g cherry tomatoes - halved
100g baby spinach
to serve: plain yoghurt
Heat a large deep frying pan medium to high. Add oil, onion , garlic, ginger, chilli and salt. Cook stirring for 5 mins, or until onions are soft. Add chickpeas, 80ml water, cumin, turmeric and pepper and cook for 5 mins, or until water evaporates. Add tomatoes and cook for 2 mins to soften. Remove from heat and taste for seasoning. Stir through the spinach. Top with yoghurt. Serves 4 as main or 8 as side.
Enjoy - it’s yummy.