Ingredients 2 cloves garlic, crushed (1 tsp.) 2 tbsp. olive oil ¼ cup pomegranate concentrate (sauce) ¼ cup freshly-squeezed lemon juice salt Preparation In a small jar, add all dressing ingredients and shake well.
Ingredients ½ kg. ripe cherry tomatoes (if you can get plum cherry tomatoes – even better) ½ cup chopped spearmint leaves ½ cup peeled, unroasted pistachios Preparation Prepare the Pomegranate Vinaigrette. Halve the cherry tomatoes. In a scalding skillet, roast the pistachios carefully for 2-3 minutes. Add the pistachios and spearmint to the cherry tomatoes. Pour dressing over salad, toss and serve.
This cake has a misnomer… It’s shape and general look may resemble bread, but its taste is light-years away. It is my go-to stand-in for honey cakes (which I personally dislike despite my love of honey), and I never wait for a special occasion to make it… Ingredients 3 cups flour (for a GF version, use “Tami” GF flour mix) 2 cups sugar 1 tsp. baking soda 3 eggs 2 cups yam, shredded 1 cup vegetable oil 1 can (8oz) crushed pineapple, drained 1 cup pecans, chopped ½ tsp. cinnamon 2 tsp. vanilla extract Preparation Coat two loaf pans with non-stick cooking spray. Preheat your oven to 160C/320F. In a…
Ingredients ½ tbsp. oil 1 medium onion, finely chopped 1 cup white rice 2 minced cloves of garlic (1 tsp.) ¼ cup pine nuts or bleached almonds ¼ cup black raisins ¼ cup pitted prunes, chopped into small cubes handful of parsley leaves 2¼ cups water ½ Tbsp. brown sugar ½ tbp. turmeric ¼ tbp. cinnamon salt and pepper for seasoning Preparation In a pot, fry the onions in the oil until lightly golden-brown. Add the pine nuts and roast for about 1 minute, while stirring. Add the rice and minced garlic and sauté lightly. Add the raisins, prunes and parsley leaves, and stir. Season with salt and pepper to…
Cream puff recipe Filling Ingredients Frying oil 300 gr. chicken livers, cut into 1cm/½” cubes 2 large onions, chopped 2 cups red wine 3 tbsp. brown sugar salt pepper (optional) Filling Preparation In a sauce pan, fry the onions until golden-brown. Add the liver and sauté until it changes color. Tip: Up to this point, you can prepare earlier in the day and keep in a lidded box, refrigerated. Add the wine and sugar, and season with salt and pepper to taste Bring to a boil and reduce heat. Cook for 5 minutes and remove from heat. Using as slotted spoon, remove the liver from the sauce onto a separate…
