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Debbie’s Red Quinoa Tabbouleh with Toasted Pinenuts and Pomegranates

quinoa-salad-recipe_0

Serves 8.
You will need:
  • 225g (8oz) red or black quinoa
  • 350ml (12fl oz) of cold water
  • Pinch of salt
  • 25g (1oz) fresh parsley, chopped
  • 25g (1oz) fresh mint, chopped
  • 110g (4oz) spring onions, white and green parts, chopped
  • 50g (1¾oz) dried cranberries
  • 2 medium carrots, peeled and grated
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • salt and freshly ground black pepper
  • 1 pomegranate, cut in half, seeds removed
  • 75g (3oz) toasted pine nuts (toasted in a dry frying pan over a high heat)
  • For the olive oil dressing, you will need:
  • 50ml (1¾fl oz) extra-virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon honey

Rinse the red or black quinoa, whichever you are using, in a sieve under cold water for two to three minutes to remove the bitter coating. Put the quinoa in a saucepan with the cold water and the salt and add a tight-fitting lid. Bring to the boil, then reduce the heat to very low and cook, covered, for 12 minutes until the quinoa is tender. Turn off the heat, but leave the lid on for 10 more minutes.

To make the dressing, mix the extra-virgin olive oil, the lemon juice and the honey. Add the dressing to the warm quinoa and allow it to cool. Then add in the chopped parsley, the chopped mint, the chopped spring onions, the dried cranberries, the grated carrots, the ground cinnamon and the ground allspice to the cooled quinoa. Mix well and season with the salt and freshly ground black pepper. Tip into a serving bowl and scatter the pomegranate seeds and the toasted pine nuts over the top.

http://www.rachelallen.com/post/debbies-red-quinoa-tabbouleh-toasted-pinenuts-and-pomegranate

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Odlums Red Velvet Cupcakes & Cream Cheese Topping

valentine-red-velvet-cupcakes

What you need:

  • 200g/7oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 150g/5oz Granulated Sugar
  • 1 Egg
  • 2½ tablespoons Cocoa Powder, sieved
  • ½ teaspoon Goodall’s Vanilla Extract
  • 25ml/1 bottle Goodall’s Red Colouring
  • 150ml/¼pt Buttermilk
  • Pinch of Salt
  • ½ teaspoon Odlums Bread Soda, sieved
  • 1½ teaspoons White Vinegar

Topping

  • 125g/4oz Butter (room temperature)
  • 100g Cream Cheese
  • 325g/11oz Icing Sugar (sieved)
  • 1 teaspoon Goodall’s Vanilla Extract

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
  2. Cream butter and sugar together until light and creamy. Add the egg and beat well.
  3. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
  4. Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
  5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
  6. Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
  7. Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
  8. When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked

Red Velvet Cupcakes & Cream Cheese Topping