Hugh’s cookbook finally arrived at our home!!!
150 g unsalted butter
150 muscovado sugar
1 very ripe banana
75 g honey + little more to finish
finely grated zest of 1 orange and 1 lemon
200 g porridge oats
150 g dried fruits (rasins, mango)
150 g mixed seeds (pumpkin, sunflower, sesame and linseed)
Grease and line a baking tin (about 20 cm). Preheat the oven 160 C. Melt the butter, sugar, honey and grated citrus zest on VERY low heat, stirring occasionally. When cold, stir in the oats, dried fruit, and 3/4 of seeds, add mashed banana and mix until combined.
Spred the mixture out evenly in a baking tin. Scatter the remaining seeds over the top and drizzle with a little honey. Bake for about 30 minutes.
Leave to cool complete in a tin, then turn out and cut with a sharp knife. Pack in a tin foil and refrigerate. They will stay fresh for about 7 days.
2 stalks lemongrass
2 cups sugar
1/2 sup water
2 tsp. ginger (chopped)
Boil sugar, water, lemongrass and ginger until syrupy, strain and cool down.
David Lebovitz’s recipe:
500 g fresh ginger, peeled
4 cups sugar (around 800 g), plus plus additional sugar for coating the ginger slices
4 cups (1L) water
pinch of salt
1. Slice the ginger as thinly as possible. It can’t be too thin, so use a sharp knife.
2. Put the ginger slices in a pot, add enough water to cover the ginger, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.
3. Mix the sugar and 4 cups (1l) water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 106C. (You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it’s done and ready to go.)
4. Remove from heat and let stand for at least an hour, drain very well while the ginger is hot, so the syrup will drain away better.
5. Toss the drained ginger slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.
It takes few days for ginger to be dry completely.
If tossed in sugar, the pieces can be stored at room temperature for a few months.
This is super, super, super….easy. And SUPER tasty!
Our new Red Hot Cookbook is a treasure!
1 can (400 g) evaporated (unsweetened condensed) milk
1 can (400 g) sweetened condensed milk
1 can (400 g) coconut milk
freshly grated nutmeg
1 tsp. vanilla extract
toasted shredded coconut for decoration
Mix together evaporated, condensed and coconut milk in a large freezer proof bowl and stir in the nutmeg and vanilla essence.
Chill in a freezer for about an hour or two until the mixture is semi-frozen.
Remove from the freezer and whisk the mixture with a hand blender until it is fluffy and almost doubled in volume.
Pour into a container and freeze.
Serve sprinkled with toasted shredded coconut.
4 cups milk
1 cup sugar
1 tbsp. of vanilla
the zest of 2 oranges
5 tsp. unflavored gelatin
2 cups orange juice
1/2 cup muscovado sugar
1/2 cup dried mango
pinch of freshly ground nutmeg
Pour the milk into a saucepan and add the sugar. Add vanilla and the orange zest. Stir this together and remove 1/2 cup and sprinkle the gelatin powder over it. Let it rest for a minute or two until all the
Warm remaining milk over medium heat, just until it begins to simmer. Take a little of this hot milk mixture, stir it into the gelatin and allow it to dissolve.
Lightly oil 4 or 6 ramekins or small glasses or cups and fill them evenly with the milk mixture. Pop them in the fridge for at least 4 hours to set.
Place orange juice, sugar, dry mango and nutmeg in a saucepan and bring to a simmer over medium heat. Continue simmering about 20 minutes or so. Remove from heat and smoothly puree with an hand blender.
Remove panna cotta from molds (place them in a shallow baking pan filled with hot water, leave them for 30 seconds, remove, place a plate over top, flip and allow them to release). Pour some mango – orange puree all around. Garnish with mint leaves.
I didn’t like it. The aroma of orange zest is to strong for gentle panna cotta. The flavor of the mango puree got lost in citrus aroma.
1 cup almonds
1/2 cup sunflower seeds
2+1/2 tbs. homey
1 tsp. vanilla extract
1/2cup cocoa powder
2 cups water
Soak overnight almonds and sunflower seeds.
Next morning drain the water, and put almonds and sunflower seeds in food processor. Add 2+1/2 tbsp. honey and 1 tsp. vanilla extract. Grind into paste.
Form small balls with your palms. Coat with cocoa powder.
1 very ripe Philippine mango (peeled and sliced)
1/2 cup plain yogurt
splash (1 tbsp.) pure maple syrup
splash of vanilla extract (1/2 tsp.)
Mix all the ingredients. Addictive treat. Same recipe goes great with blueberries.
Blueberry – yoghurt – maple syrup – vanilla treat