2 sheets frozen sweet short crust pastry, thawed

egg wash (1 whole egg and 2 tbsp milk, whisked together)

75g unsalted butter, softened

100g caster sugar

1 large (70g) egg

yolk of 1 large (70g) egg

75g ground almonds

25g plain flour

3 stalks trimmed rhubarb, cut into 3cm pieces

pure icing sugar, for dusting (optional)

Bread and oat crumble

70g crustless wholemeal bread, blended into medium crumbs

40g rolled oats

30g demerara sugar

generous pinch ground cinnamon

80g unsalted butter, melted and cooled

Preheat oven to 180°C.

Spray a 24cm loose-bottom fluted flan tin with oil.

Lightly flour a bench. Place the 2 pieces of the short crust pastry on top of one another and roll out so that the pastry is 2cm wider than the tart tin. Roll the pastry over your rolling pin and gently ease it into the tin, pushing the pastry in gently so it follows the fluting. Place in refrigerator and rest for 30 minutes.

Line the tart case with baking paper and rice and blind-bake for 20 minutes. Remove the rice and baking paper and brush the pastry shell with egg wash. Cook for a further 10 minutes.

For the crumble, combine breadcrumbs in a small bowl with the oats, sugar and cinnamon and mix to combine. Drizzle over melted butter and mix well with your hands to evenly coat dry ingredients. Set aside.

Increase the oven to 200°C.

Cream butter and sugar in a food processor. Add eggs and yolk until thoroughly incorporated. Using a spatula, fold in ground almonds and flour. Tip into blind baked case and scatter with the rhubarb. Bake for 20 minutes, then remove tart from oven and decrease oven to 180°C. Scatter crumble topping over tart then bake for a further 30 minutes. Remove from oven and allow to cool. Refrigerate until firm before cutting with a sharp serrated knife. Serve with a scoop of vanilla ice-cream, if desired.

HOT TIP

• For the crumble, you can add some seasonal fruit – pear, apple or raspberries – to the rhubarb. This dish, which can be made ahead of time, is great for dessertphobic cooks.

Source: Neil Perry

Hokey pokey ice-cream has a special place in the hearts of all New Zealanders, and with good reason: the combination of honeycomb chunks stirred through vanilla ice-cream is almost irresistible.

This simple no-churn recipe is a favourite and is perfect for making at home. The whipped cream, eggs and sugar give the ice-cream a soft, mousse-like texture, and it can be eaten straight from the fridge, without being softened.

Whipping cream

Whip until the cream is light and fluffy. If you whip too long the cream will firm too much and start turning into butter. If this happens, don’t throw out the cream – put it into a blender on low speed until it actually does turn into butter. Whip a fresh batch of cream for your ice-cream.

Making the hokey pokey

There’s always a risk of getting burnt when working with hot sugar. Use a large, wide-brimmed pan to melt the sugar and syrup so that the mixture doesn’t overflow when you add the soda. Always heat the hokey pokey on low so you don’t burn the sugar. Be patient.

Ingredients

You’ll get the best result with high quality ingredients. Zany Zeus uses their own organic cream, free-range organic eggs and organic sugar.
The recipe

Hokey Pokey Ice Cream

INGREDIENTS

Honeycomb:

4 tbsp sugar

2 tbsp golden syrup

1 tsp baking soda

Ice-cream:

4 egg yolks

1 cup caster sugar

500ml cream (35-38 per cent fat)

Makes 2 litres.

METHOD

Hokey pokey

Line a flat baking tray with non-stick baking paper.

Place sugar and golden syrup in a large pot over a low heat and stir constantly until the mixture comes to the boil. (A pot with a wide base will help prevent the liquid bubbling up over the edge.)

Simmer for five minutes over a very gentle heat, stirring occasionally to make sure it doesn’t burn. Remove the pot from the heat and add the baking soda, quickly stirring until the mixture froths. Immediately pour the mixture onto the lined tray and cool. Once the hokey pokey has cooled, break into rough chunks.

Ice-cream

Beat sugar and egg yolks in a bowl with an electric mixer until pale and creamy.

In another bowl, whip cream until soft peaks form. Gently fold sugar and egg yolk mix into the cream then stir through chunks of hokey pokey. Pour into a two-litre plastic container with a tight fitting lid and freeze overnight or until firm.

Leftover hokey pokey can be added to ice-cream, biscuits and cakes or dipped into melted chocolate, for a homemade crunchie.

The verdict: 10/10
This hokey pokey recipe proves conclusively that you don’t need a machine to make great ice-cream at home. With the help of electric beaters to whip the cream, eggs and sugar, it took only 10 minutes from getting the ingredients out of the pantry and fridge to putting the ice-cream in the freezer. Light and mousse-like, with the satisfying crunch of honeycomb, plus truly indulgent sweetness and richness, it’s easy to understand why this ice-cream is a Kiwi icon.

5 jam doughnuts sliced in half

7oz milk

7oz double cream

3 eggs

3 tbsps caster sugar

1 tsp vanilla extract

1 Pre-heat the oven to gas mark

4 (180C)

2 Put the doughnuts in a 2 pint(1.25 litre) enamel dish.

3 Whisk the eggs in a bowl and then add the milk, cream, vanilla extract and sugar and whisk well.

4 Pour into a jug and then pour over the doughnuts and bake in the oven for between 30 and 40 minutes, or until the custard is set and doughnuts are nicely puffed up.

Source mirror.co.uk

Consumption of extra virgin olive oil has been linked to reduced risk of Alzheimer’s disease (AD) and its benefit may lie in one component of olive oil that helps shuttle the abnormal AD proteins out of the brain.

Scientists once attributed it to the high concentration of healthful monounsaturated fats in olive oil, which is consumed in large amounts in the Mediterranean diet.

Ingredients:

500 g flour
4 eggs
herbs: parsley, cilantro, sage, basil, … (optional)
1 teaspoon salt

Preparation:

On the surface where we go to work, make a volcano with the flour, and put in the center eggs and salt
We begin to mix the ingredients. Eggs will try to escape, but do not worry, you are faster
Knead until we obtain a smooth, homogeneous mass, will take about 10 minutes. It should not be sticky
We let the mixture stand for 30 minutes at room temperature, covered with a plastic, so that the gluten to “relax” and the drawing process easier
Divide the dough into four portions, and proceed to stretch each of these portions with a rolling pin on a floured surface or pastry making machine, until it the desired thickness. The thinner better, note that the cook pasta volume increase
If we fill our homemade pasta with herbs, we placing them on a sheet of dough and stretched, pressing lightly, and cover with another sheet of pasta. Stretch again with the roller, or spend again for the pasta machine to make them the two sheets together. Now let’s cut our homemade pasta according to the use you’re going to give
To cut spaghetti, noodles or parpadelle manually, after stretching the dough, loosely roll up like a Swiss roll, and cut with a sharp knife strips of desired thickness. (1 mm to spaghetti noodles 1 cm to 3 cm for parpadelle) unrolled strips, enharinamos lightly to prevent sticking, and repeat the process with the remaining dough portions. If we cut costs because it is sticky dough, we let it dry a few minutes once stretched prior to cutting (not too much, because then it becomes brittle) in the machine, simply pass the pasta sheet roller cutter for desired
For cooking, this type of homemade pasta should be cooked in plenty of boiling water for 3-4 minutes, and used immediately after mixing it with the sauce that we have chosen

Preparation: 60 min (more repose)

Cook Time: 3 min

Servings: 6

Ingredients :

- 800g tomato flesh
- 800ml of water
- 6 onions
- 6 cloves of garlic
- 1 tbsp herbs de provence
- 1 tbsp basil powder
- 1 1/2 bunch fresh basil
- 1 1/2 veggie chili
- Herbamare salt (salt with herbs)
- Olive oil

Preparation and cooking time  :
In a saucepan, pour the tomato flesh and water and bring to a boil.
Cut the onions into thin slices. Sauté in olive oil.
Once the onions brown, add the tomato on fire.
Finely chop the basil and pepper.
Added to the preparation.
Cover the pan and simmer for 5 minutes.
Add basil powder, salt and olive oil (2 tablespoons).
Press the garlic and add to the mixture.
Mix well.
Cover again and simmer for 10-15 minutes, until a good smell perfumes your kitchen.

Source: www.unpas-sur-unautre.com

Ingredients

• Pita
• 1 1/4 cups lukewarm water
• 1 1/2 tsp dry yeast
• 1 1/2 tsp castor sugar
• 450g plain flour
• 1/2 tsp sea salt
• 1/2 cup olive oil, plus extra for brushing
• Chicken
• 3 tbsp fresh lemon juice
• 1 1/2 tsp chopped fresh oregano
• 2 tbsp olive oil
• 1/2 tsp salt
• 4 garlic cloves, minced
• 500g boneless chicken thighs
• Tzatziki sauce
• 1/2 cup plain Greek-style yoghurt
• 125g Greek-style feta cheese
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 Lebanese cucumber, seeded, coarsely grated and drained

•  300g store-bought vanilla macarons
•  1 tablespoon vanilla extract
•  2 cups (500ml) single (pouring) cream, whipped
•  250g strawberries, halved

strawberry jelly

•  2½ teaspoons gelatine powder
•  3 cups (750ml) cranberry juice
•  ½ cup (110g) caster (superfine) sugar
•  500g strawberries, halved

Get Bun Thit Nuong recipes

• phamfatale.com
• simplecomfortfood.com
• theculinarychronicles.com
• cookingchanneltv.com
• theravenouscouple.com
• foodiepdx.wordpress.com

Zucchini, feta and plenty of fresh herbs rolled into balls and fried until light and crispy and golden brown! These zucchini balls are a great appetizer and can be served with tzatziki or marina sauce for dipping.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 2 cups zucchini, grated and squeezed
• 1/4 cup of feta, crumbled
• 1 splash ouzo (optional)
• 1 clove garlic, chopped
• 2 green onions, sliced
• 1 handful herbs (such as mint, dill and parsley), chopped
• 1 egg, lightly beaten
• salt and pepper to taste
• flour (I used whole wheat)
• breadcrumbs (I use whole wheat)
• oil for frying

Directions

1. Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper.
2. Mix in enough flour and breadcrumbs that you can work with the mixture to form balls.
3. Form the mixture into balls and dust in flour.
4. Fry in oil until golden brown and set aside to cool.

Source: closetcooking.com