Archive for » July 17th, 2009«

17
Jul
Orange and Almond Syrup Cake

Preparation time: 10 min

Cooking time: 30-35 min

Ingredients:

Cake:

3/4 cup self-raising flour

1/2 cup semolina

1 cup ground almonds

125 g unsalted butter

1 cup sugar

finely grated rind of one orange, no pit

1 tsp vanilla essence

1 tsp rum

3 eggs

60 mls fresh orange juice

20 blanched toasted  whole almonds for decoration

Syrup:

1/2 cup water

1/4 cup orange juice

1/2 cup sugar

finely grated rind of 1/2 oranges, no pit

1/2 cinnamon quills

3 whole cloves

Method:

Pre-heat oven to 180 °C. Grease a 23 cm cake tin. In a mixing bowl combine the flour, semolina, and almonds. In another bowl beat together butter and castor sugar until creamy. Beat in eggs one at a time, stir in half the flour mixture, then orange juice, vanilla and rum. Stir in remaining flour mix until evenly combined. Pour mixture into the greased tin, decorate with almonds and bake for 30-35 minutes until a skewer comes out clean.

While the cake cooks, make the syrup. Place all  ingredients in a pot and bring to a boil, stirring to dissolve sugar. Simmer for 10 mins, then strain off solids. Pour over the baked cake evenly. Leave in tha pan to cool completely, then transfer onto a serving plate and keep in the fridge.

Serves 8-10.

Tip: this cake has wonderfull taste, especially the day later, when syrup is well soaked in.

Category: Desserts, Middle Eastern  Tags: , ,  Leave a Comment
17
Jul
Grilled Sesame Salmon

Details:

This flavorful, heart-healthy dish cooks up quickly but looks impressive, making it a perfect meal for entertaining.

Ingredients:

  • 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
  • 1 tablespoon salt, plus additional to taste
  • 4 tablespoons rice vinegar, divided
  • 2 tablespoons fresh lime juice, divided
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons tahini or smooth, natural peanut butter
  • 1 tablespoon plus 1 teaspoon toasted sesame oil, divided
  • 1 clove garlic, chopped
  • 1 teaspoon chopped fresh ginger
  • 4 salmon fillets
  • 1/2 small red onion, very thinly sliced
  • 6 cups baby arugula or salad greens

Method:

  1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
  2. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
  3. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
  4. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
  5. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

Tip:

To test for doneness, insert a small, sharp knife in a fillet; fish should be opaque throughout. When pressed with your finger, salmon should feel firm but not hard.
Category: Asian, Mains  Tags: , ,  Leave a Comment
17
Jul
Bruschetta with Feta

  • 4 slices of Tuscan or Ciabatta bread
  • 8 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • freshly ground black pepper
  • 1 cm thick slice of feta cheese cubed
  • fresh basil leaves roughly chopped
  • 2 medium tomatoes cubed

Toast the bread, then rub it with garlic. Top with tomato and feta cubes. Sprinkle with salt, pepper and drizzle with the olive oil.  Garnish with fresh basil. Serve warm.

Tip: this is very fast, easy and tasty light meal or snack.

Category: Appetisers, Italian  Tags: , ,  Leave a Comment