This is fragrant dessert with rose water and honey and is based on the traditional Roz bel Laban. The recipe provides 6 generous portions depending on the size of the glasses or bowls it is served in.
500ml milk 250ml cream 2 cinnamon quills 6 cloves 1,2ml ground cardamon 250ml rice 30ml sugar 500ml water 83ml condensed milk 30ml butter 30ml rose water honey and pistachio nuts to serve
Add the milk, cream, cinnamon, cloves and cardamon to a saucepan. Turn the heat on medium and wait for the mixture to come to the boil. Turn the heat down so that the mixture simmers and add the rice, sugar and water. Allow the mixture to simmer until the rice is cooked, stirring continuously. This will take 30 – 40 minutes. Do not leave the mixture – keep an eye on it! Take the saucepan from the heat and add the condensed milk, rose water and butter. Stir thoroughly. Spoon the rice pudding into glasses or serving bowls. Drizzle each dessert with honey and a sprinkling of pistachio nuts. The rice pudding is best served warm.
This is a simple recipe and requires no thermometer. Brittle is best made on days with sunshine as the moisture from mist and rain will cause the brittle to become/stay sticky. Best kept in an airtight container lined with wax paper, at room temperature.
250ml sugar 62ml water 2,5ml salt 375ml peanuts, cashew, blanched/raw almonds or pistachio nuts
Line a rimmed baking sheet with baking paper and spray it with cooking spray. Spread the nuts onto the prepared baking sheet and set aside. Add the sugar, water and salt to a small saucepan. Place onto a high heat and stir until the sugar has dissolved. Cook the mixture for 4 minutes WITHOUT stirring and start checking the colour – you are aiming for an amber colour. You may cook the sugar for longer until it reaches the colour you like. Remove from the heat and pour over the nuts. Set aside to cool and set. Keep the brittle in a sealed container lined with wax paper, at room temperature.
This is a savoury dish that will get conversations (and your tastebuds) going….. Serves 6 people.
500ml bread flour 190ml cocoa powder 5 eggs 2,5ml salt
For the filling: 250ml ricotta cheese 80g dark/bitter chocolate, finely chopped a pinch of salt
100g butter 20 sage leaves
Sift the flour, cocoa powder and salt together onto a clean work surface. Make a well in the centre and put in the eggs. Mix the eggs with your fingers and gradually draw in the flour and cocoa mixture to form a soft, but not sticky, dough. Add more flour or egg, if needed, to get the right consistency. Knead for 10 minutes until you have a smooth and elastic dough. Wrap the dough in plastic wrap and leave in the fridge to chill for one hour.
Mix the ricotta, chopped chocolate and a pinch of salt with a wooden spoon until smooth. Roll the pasta through a pasta machine. Lay one sheet of pasta flat and form walnut-sized balls with the ricotta mixture. Place the ricotta balls onto the sheet of pasta. Wet the area around the ricotta-balls with water and lay a second sheet of pasta on top. Press down and around the ricotta balls so that the top sheet of pasta sticks. Cut individual ravioli shapes with a round cutter and cook them for three minutes in simmering water. Keep warm while making the sage-butter.
Add the butter to a small saucepan and place it on a high heat. Allow the butter to melt and then to caramelise – regulate the heat: you want the butter to turn brown and become nutty without burning. Add the sage leaves once the butter has browned and immediately turn off the heat. Be careful the butter will spatter as you add the sage.
Arrange the cooked ravioli on plates and spoon the butter and sage over. Serve with a crusty bread.
This is an easy and quick cake loaf that is perfect for afternoon tea.
100g pistachio nuts, chopped 200g caster sugar 150g butter 125ml yoghurt 3 eggs 200g flour 5ml baking powder 5ml bicarbonate of soda 10ml vanilla 4 limes, zest and juice 200g icing sugar 30ml pistachio nuts, sliced
Preheat your oven to 180℃ and line a 20cm X 10cm X 7cm loaf tin with baking paper. Add the pistachios and caster sugar to the bowl of a food processor and whizz until fine. Add the butter, yoghurt, eggs, flour, baking powder, bicarbonate of soda, vanilla and lime zest and whizz again until smooth. Spoon the batter into the prepared tin and bake for 55 minutes. Cool the loaf in the tin for 20 minutes before turning it out onto a cooling rack to cool completely.
Sift the icing sugar into a mixing bowl and add the lime juice. Spoon the glaze over the pistachio loaf and scatter with the sliced pistachios.