March, 2014


19
Mar 14

Tabbouleh Salad

Tabbouleh

Tabbouleh Salad

Serves 2

Ingredients

25g bulgur wheat
2 large, ripe vine tomatoes

4 tbsp flat leaf parsley, chopped

4 tbsp fresh mint leaves, chopped

1 small red onion, finely chopped
2-3 tbsp freshly squeezed lemon juice
2-3 tbsp extra virgin olive oil

Sea salt

Black olives, chopped tomatoes and Cos lettuce leaves to serve

Method

1)   Place the bulgar wheat into a small bowl and cover with 50ml of boiling water. Stir, then set aside for 20 minutes, or until the bulgar wheat has absorbed all of the water.

2)   Peel and dice the tomatoes

3)   Add the parsley, mint and onion to the tomatoes and mix well until combined.

4)   When the bulgar wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgar wheat to the tomato mixture.

5)   Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid.

6)   To serve, place the tabbouleh onto a nice large plate and garnish with olives, tomatoes and lettuce leaves


19
Mar 14

Ballymaloe Biscuits

Ballymaloe Biscuits

Ballymaloe Biscuits

These biscuits have been inspired by a trip to Ballymaloe country house hotel in Ireland. They are made using Macroom oatmeal, which is produced in the town of Macroom in County Cork in Southern Ireland. They are simple, crunchy biscuits but are delicious with a cup of tea or coffee. Sometimes, it’s the simple things that are best. These biscuits adapt well to food intolerances, too.

Ballymaloe Biscuits

Makes 48

Ingredients

300g Macroom oatmeal, or gluten free oats, blitzed in a food processor

300g plain white flour, or 250g gluten free plain flour

350g butter cut into small pieces, or dairy free-spread

150g caster sugar for sweet biscuits, or omit entirely for savoury biscuits

Method

Pre-heat the oven to 180C. Set aside three or four non-stick baking trays.

Mix together the oatmeal and flour, rub in the butter to a breadcrumb-like consistency and add the sugar if you’re using it.

Knead the mixture to a pliable dough (it will be a lit softer if you’re using spread) and roll out to about 3mm on a lightly floured table.

Stamp out discs and place on a non-stick baking sheet, or on baking parchment. You can re-roll the trimmings to get more biscuits.

Bake for 15-20 minutes, remove from the oven. Allow to cool on the tray for around 15 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin.


13
Mar 14

Sweet and Salty Popcorn

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I am currently totally obsessed by Sweet and Salty popcorn. It seems to be all the rage at present, and is completely addictive. Unable to fuel my cravings, I decided to give it a go at home. The results were completely delicious and so much easier and cheaper than shop bought. I urge you to try it!

Sweet and Salty Popcorn

Makes 1 medium bowlful

Ingredients

75g popping corn

2 tbsp sunflower oil

1-2 tsp crushed sea salt flakes (Maldon is lovely)

1-2 tsp caster sugar

Method

Pop the corn according to packet instructions. Sprinkle over the salt and sugar. Toss well and serve immediately  – it doesn’t keep well.

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