light gazing, ışığa bakmak

Friday, March 14, 2014

para depois

possibly for June.

Rosemary Flatbread:
1½ tablespoons extra virgin olive oil
½ cup warm water
250g plain flour
½ teaspoon salt
1 tablespoon finely chopped rosemary
Extra flour for dusting
2 tablespoons butter, melted
For flatbread, combine olive oil and water in a jug. Process flour, salt and rosemary in a food processor. Slowly pour olive oil and water mixture into flour and until mixture forms a soft dough. Transfer dough to a floured work surface and knead until smooth. Place dough into a bowl covered with a dry cloth and set aside for 30 minutes.
To finish flatbread, divide dough into 12 and shape each piece into a ball. Roll out each piece on a floured work bench until very thin. Heat a small fry pan over a medium heat and dry fry bread for 3 minutes on each side until golden. Transfer to a roasting dish lined with foil, brush with melted butter and keep warm in the oven until needed.

Meatballs :
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoons paprika
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped coriander
½ onion, chopped
500g beef mince
Zest of 1 lemon
6 rosemary sprigs, leaves removed
Extra olive oil for brushing
or meatballs, heat a small frying pan over a medium heat. Roast cumin seeds, stirring with a wooden spoon until fragrant. Transfer cumin to a mortar and pestle. Roast coriander seeds in the same frying pan until fragrant and place into the mortar and pestle. Pound until spices form a fine powder. Stir in paprika.
Process herbs, onion, beef, spice mix and zest into a food processor until mixture forms a smooth paste. Season with salt and pepper.
Brush a baking tray and rosemary skewers with a little olive oil. Squeeze a portion of mince around each skewer, brush mince with a little olive oil and place on baking tray. Repeat until 6 skewers. Heat a grill pan over a high heat, add skewers and cook for 5 minutes on each side. Rest for 5 minutes on a clean tray.

Spinach Yoghurt:
15 English spinach leaves
200g natural yoghurt
For spinach yoghurt, heat 2 tablespoons of water and spinach in a large saucepan and cook stirring for 1 – 2 minutes until wilted. Drain spinach and squeeze out excess liquid, roughly chop. Combine spinach and yoghurt in a bowl and season with salt and pepper.

Carrot Salad:
2 carrots, peeled and grated
2 tablespoons extra virgin olive oil
Juice of half a lemon
1 tablespoon chopped parsley
1 tablespoon chopped coriander leaves
2 tablespoons pistachios
2 tablespoons sultanas
2 drops rosewater

Raspberry Granita
120g fresh raspberries
70g caster sugar
1 tablespoon lemon juice
Raspberry Granita
1. Combine raspberries, water, sugar and lemon juice in a small saucepan, bring to the boil. Reduce heat and simmer until sugar dissolves. Remove from heat and cool.
2. Using a stick blender, process until smooth. Strain mixture through a fine sieve into a bowl and discard seeds.
3. Pour mixture onto an 18cm X 28cm tray and place in the blast freezer for 15 minutes or until almost set. Scrape with a fork to flake.
4. At home – place into the freezer for 45 minutes or until almost set, then scrape with a fork to flake.
Yield: 1250ml or 5 cups

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