INGREDIENTS 1 Whole Nutmeg 45 gram Pistachios 360 grams Almonds 200 grams Raw Sugar (can be reduced to 150grams) 200 grams Brown Sugar (can be reduced to 150grams) 120 grams Unsalted Butter 1 teaspoon of Salt 2 Eggs 250 grams Greek Yoghurt (plus some to serve) METHOD 1.Preheat the oven to 170 degrees. 2.Grind the... Continue Reading →
Chocolate Self Serving Pudding
INGREDIENTS Serves 6 Pudding: 1 Cup of Self Raising Flour 3/4 Cup of Caster Sugar 2 Tablespoons Cocoa Powder 1/2 Cup of Milk 1 Teaspoon of Vanilla Essence 30grams of Butter melted Sauce: 3/4 Cup of firmly packed Brown Sugar 1/4 Cup of Cocoa Powder 1 3/4 Cups of Hot Water METHOD 1.Preheat the oven... Continue Reading →
Banana Choc Chip Muffins
INGREDIENTS 1 small and very ripe banana (mashed) 1 Cup of White Self Raising Flour 1/2 Cup of Wholemeal Self Raising Flour 2/3 Cup of Sugar 1/2 Cups of Chocolate Chips 1 Egg lightly beaten 2/3 Cups of Milk 1/4 Veggie Oil METHOD 1.Lightly mix everything together, don't over beat this just combine with a... Continue Reading →
Sticky Date Pudding
INGREDIENTS 340grams of Dates- Pitted from the supermarket 2 Teaspoons of Bicarb Soda 120grams of Butter 3 cups (340grams) of Brown Sugar 3 Cups (340grams) of Self Raising Flour 4 Eggs 1 Teaspoon of Vanilla METHOD 1.Boil dates in bicarb and 500mls of water until jammy. Then cool. 2.Cream the butter, sugar, eggs and vanilla... Continue Reading →
Pizza Sauce (Passata for Pasta)
INGREDIENTS Olive Oil 2 Shallot Onions - or 1 red or brown 1 Good Handful of Flat Leaf Parsley - Continental Parsley is another name for this 2 Tins of tomatoes 3 Cloves of Garlic 2 Whole dried chillies - you can leave this out if you don't like chilli 1/2 Tblsp sugar Salt and... Continue Reading →
Zucchini, Tomato, Halloumi and Basil BBQ’d Salad
INGREDIENTS 2 Zucchini's 1 tub of cherry tomatoes 1packet of halloumi Olive Oil 1/2 Cup of Basil leaves Salt and Pepper METHOD 1. Cut the zucchinis into 3 pieces then into quarters long ways 2. Cut the halloumi into bite-size pieces. 3. Pour the cherry tomatoes into a mixing bowl - no need to cut... Continue Reading →
Crunchy Cashew Thai Quinoa Salad With Ginger Peanut Dressing
INGREDIENTS 3/4 Cup of Uncooked Quinoa 1-2 Cups of shredded red cabbage, depending on how much crunch you want! 1/2 Small Red Onion- diced 1 Capsicum - diced 1 Cup of Shredded Carrots 1/2 Cup of Coriander 1/4 Cup Spring onion- diced 1/2 Cup of Cashews- halved or peanuts 1 Cup of Chickpeas Fresh lime... Continue Reading →
Israeli Couscous
INGREDIENTS 150grams of Israeli Couscous Butter Chilli Flakes 1 Cup of Chicken Stock Silvered Almonds Currants Lemon Zest METHOD 1.Heat butter and chilli flakes in a frying pan. 2.Add couscous and stir until it is coated in the butter and turning brown. 3.Add chicken stock and put a lid on the frying pan. 4.If you... Continue Reading →
Carrie’s Vietnamese Salad
INGREDIENTS 1 finely sliced Red Cabbage 1/2 Red Onion 1/3a bunch of Coriander 1/2 a bunch of Vietnamese Mint 1/2 Peeled Carrot Fried Shallots- as many as you like Cashew Nuts- as many as you like 500grams of chicken tenderloins 1 Lemon 4 Cloves of garlic 1 Tablespoon of tarragon Chilli flakes or fresh chilli... Continue Reading →
Hellenic Republic’s Cypriot Grain Salad
INGREDIENTS 1 bunch coriander, chopped 1/2 bunch parsley, chopped 1/2 red onion, finely diced 1 cup freekah (or cracked wheat or quinoa) 1/2 cup Puy lentils 2 tbsp toasted pumpkin seeds 2 tbsp toasted slivered almonds 2 tbsp toasted pine nuts 2 tbsp baby capers 1/2 cup currants Juice of 1 lemon 3 tbsp extra... Continue Reading →
Bistro 381 