Apologies for not being around as much! Due to exam-panic among GCSE students, I’ve been very busy so non-scheduled posts and comments sat on the back burner for a while.
I have now scheduled Wednesday and Friday afternoons as blog time, for working on the Wok, FitFriday, processing comments and working out next week’s posts.
This week, making the most of the good weather, the best meals were a light lamb stir-fry with fresh spring veggies, some nutty bread I made for Jon to have burgers in and apple and rhubarb ice-cream! Bonus recipe: Summer Fruit Punch.
Recipe 1. Apple and Rhubarb Ice-Cream.
Ingredients:
(Makes 1L.)
-500ml double cream
-1 large cooking apple
-1 small sweet apple
-2 cups rhubarb stems
-2 cups sugar
Utensils:
-chopping board and knife
-large pot and spoon
-heat-resistant and freezer-safe mold
Recipe:
1: Finely chop the apple flesh, removing the core and stem.
2: Peel the rhubarb.
3: Finely chop the rhubarb, careful to remove the leaves and, where no leaf is visible, the top of the stem.
4: Place in a pot without water at a low heat until they secrete fluid. Turn the heat up to medium.
5: Once the fruit is soft and losing shape, add the sugar. Stir continually from now.
6: Cook until the fruit is a paste like applesauce.
7: Pour the mix into the mold. Add the cream and stir until combined. Freeze.
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Recipe 2. Nutty Burger Buns.
Ingredients:
(Makes 4.)
-300g flour and raising agents
-1 cup sunflower seeds, flax seeds and walnuts
-warm water
-1tsp salt
-1tsp pepper
Utensils:
-mixing bowl and spoon
-baking tray
Recipe:
1: Mix the dry ingredients well.
2: Slowly incorporate the water until the mix feels a bit too dry. Look for a single mass with some flour falling off and slight crustiness.
3: Work the dough until it feels smooth and elastic.
4: Form 4 flat, 1″ high discs. Leave to rise on the baking tray.
5: Bake at 140C until they bounce back when you poke them.
6: Turn upside down to cool.
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Recipe 3. Spring Lamb Stir-Fry.
Ingredients:
(Serves 3-5.)
-500g lamb mince
-2 cups cauliflower leaves
-1 yellow or red bell pepper
-400g bean sprouts
-200g cannelini beans
Utensils:
-chopping board and knife
-frying pan or wok and spatula
Recipe:
1: Pan-fry the lamb until browned. Its own fat should suffice.
2: Chop the peppers and leaves. Add, alongside the bean sprouts.
3: When the leaves start to wilt, add the beans and heat through.
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Recipe 4. Summer Fruit Punch.
Ingredients:
-double shot of gin or brandy
-frozen fruit (do not defrost)
-lemonade
Recipe:
1: Place everything in the glass. The lemonade and alcohol will bring out the berry taste and the frozen berries will chill the drink.
2: Enjoy.
And those are our favourite recipes of the week!
What’s been cooking at your place?
