2 kg thornback ray, cleaned and sliced;
200 g whole wheat(or rice) flour;
1 tbsp salt;
1 tsp garlic granules;
½ tsp dried fenugreek;
100 ml rice oil.
Wash and dry the fish pieces.
Mix the spices and the flour.
Dust the fish pieces all over with flour.
Heat the oil and fry the fish 2 minutes on each side.
Drain on kitchen paper.
Serve with green salad.
published at 11:32
I kept one piece of the Easter cake specifically to make this flavorful dessert.
Instead of the Easter cake you can use oat cookies.
Ingredients for 10 small bowls or 8 inch pan:
300 g (10oz) Easter cake with raisins;
100 g (3,5oz) peeled sunflower seeds;
100 g (3,5oz) muskovado sugar;
50 g (2oz) coconut oil;
200 g (7oz) frozen blueberries;
400 g ( 14oz) (5 small) apples, cored.
Crumble the cake in a food processor with sugar, seeds and oil.
Put 2-3 tablespoons blueberries in each bowl.
Cut the apples into small cubes.
Put the apples on top of the blueberries and cover with the cake crumbs.
Bake it at 200ºC (400F) for 15-20 minutes.
published at 09:47
500 g (18oz) whole wheat flour;
250 ml (1cup) coconut milk;
100 g (3,5oz) brown sugar;
100 g (3,5oz) butter;
100 g (3,5oz) peeled almonds;
100 g (3,5oz) of fresh roasted hazelnuts, peeled;
100 g (3,5oz) dried apricots;
100 g (3,5oz) brown sugar Muskovado;
7 g (0,25oz) dry yeast or fresh yeast ½ cube (20g/0,7oz);
2 egg yolks, beaten;
brown sugar for sprinkling.
Stir the yeast in the half of the milk with 2 tablespoons flour and sugar.
Sift the flour and the salt into a bowl and add the remaining sugar.
Whisk the eggs with milk and 50 g (2 oz) of butter, slightly melted.
Add the yeast and the egg mixtures to the flour.
Stir with a wooden spoon.
Grease your hands with some of remaining butter and knead until the dough absorbs it.
Repeat until all of the remaining butter is absorbed.
Let the dough rise in ... (see the whole article)
published at 09:43