This recipe is an adaptation of Kibbeh, a Lebanese classic dish that consists of deep fried croquettes made with minced meat, bulgur wheat, mint leaves, pine nuts, onions and Middle Eastern spices. This recipe replaces the beef with fish and bakes the kibbeh in the oven, making it a healthier option but still just as delicious.
Essential for January, this recipe is full of goodness and gives enough chicken for another meal the following day.
This makes a 7″ Christmas Cake. Pre-soak all the fruit -currants, sultanas, raisins, cherries, candied peel) in 200ml Brandy or Rum for 24 hours before making the cake!
Please make your own custard just the once. I promise you it tastes nothing like the ready made custard on sale in the shops!
What is there not to love about individual steamed puddings? Make these in advance and reheat in a low oven. If you don’t have a Neff Variosteam oven, you will need to add water to the bottom of your oven and cook them in a bain marie to create the steam yourself.
This went down a storm at Saturday Morning Kitchen. The addition of nigella seeds makes this loaf.
In this month’s Saturday Morning Kitchen, Angela used a selection of golden and red cherry tomatoes.
This delicious salad serves 2 as a main course and 4 if you serve it as a starter.
Raspberries, strawberries, blueberries and blackcurrants are totally delicious with this when in season. I also like a good swirl of Crème de Cassis through the cream. You can also use other flowers too such as Violets, Rose petals and Geranium to decorate.