Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures
Nutritional Claims Source of Protein Source of Calcium
Features 10% Fat An unsweetened Strained Yogurt Source of Protein Source of Calcium Free From Artificial Colours Flavours and Preservatives Suitable for Vegetarians
Lifestyle Suitable for Vegetarians
Pack Size 450g ℮
Usage Other Text Number of Servings Per Pack: 3 Approx.
1. First, prepare the spice mix. In a small bowl, combine the smoked paprika, ground coriander, 2. ground cumin, dried oregano, salt and chilli powder. Stir and set aside. 3. Preheat a large sauté pan over medium heat. Add a drizzle of oil and add the chicken pieces and sprinkle with the spice mix. Cook stirring for 4-6 minutes, depending on the size of the dices. 4. Then, add the peppers, chilli, onions, and garlic. Continue to sauté for 2-3 minutes until just cooked through and the vegetables are just softened. 5. Remove from the heat, drizzle over the lime and check the seasoning for spices, salt and pepper. 6. Serve in warm tortillas with a spoonful of sour cream, and guacamole on the tortilla, some diced tomato, grated cheese and fresh coriander leaves. Enjoying while hot.
Bring two saucepans of water up to a boil with a pinch of sea salt.
Blanch the kale in boiling water for 3-4 minutes, refresh under cold water and drain well.
In a blender add the kale, brazil nuts and olive oil blend to a smooth paste.
Cook the linguine following the on pack instructions reserving some of the pasta water, drain and add back to the pan with the kale pesto, butter and a splash of the pasta water over a medium heat. Stir to coat well and serve immediately.
Garnish with chopped brazil nuts and grated parmesan if desired.
Served warm with softly whipped cream, this chocolate pudding is heaven. Though it is rich, it is not too heavy. Real chocolate lovers may like to serve the pudding with warm Chocolate Sauce alongside. I usually bake this pudding in one dish to serve family style, but the mixture can also be divided between eight 200 ml/7 fl oz (¾ cup) ramekins if you would like each person to have their own individual pudding.
Note: In this recipe, you can swap the plain flour with a gluten-free flour blend to yield a nice gluten-free dessert; the texture will be slightly different but the pudding will still be rich and delicious.
Serves 6–8
For The Pudding
150 g/5 oz dark chocolate, 62% cocoa solids, cut into small pieces
150 g/5 oz (⅔ cup) unsalted butter
1 teaspoon pure vanilla extract
150 ml/5 fl oz (⅔ cup) warm water
110 g/4 oz (½ cup plus 1 tablespoon) caster (superfine) sugar
4 large eggs, separated
25 g/1 oz (¼ cup) plain flour, sifted pinch of cream of tartar (tartaric acid)
To serve
icing (confectioners) sugar, for sprinkling softly whipped cream or crème fraîche.
To make the pudding: Preheat the oven to 200°C/400°F/Gas Mark 6. Place a 1.5 litre/2½ pint (6¼ cup) ovenproof pie dish in a roasting tin that neatly fits it. The roasting tin should be at least 5 cm/2½ inches deep.
Melt the chocolate and butter in a heatproof bowl set over a pan of hot water. Stir from time to time to blend the melting chocolate and butter until smooth. Remove from the heat. Add the vanilla extract, then stir in the warm water and the caster sugar. Continue to mix until the mixture is smooth. Whisk the egg yolks into the chocolate mixture, then fold in the flour making sure there are no lumps.
Whisk the egg whites in a spotlessly clean bowl with a pinch of cream of tartar until it reaches soft peaks. Keep an eye on the whites as they whip to ensure they do not become too stiff and grainy. Fold one quarter of the whisked egg whites into the chocolate mixture to lighten it. Gently fold the remaining egg white into the mixture until completely blended, being careful not to knock all the air out. Pour the mixture into the pie dish. Pour boiling water into the roasting tin to come halfway up the side of the dish.
Bake for 10 minutes, then lower the heat to 160°C/325°F/Gas Mark 3. Bake for a further 20 minutes. The pudding will be set on top but still soft and somewhat molten underneath. Remove the roasting tray and pudding from the oven and allow to sit for 10 minutes.
To serve: Lightly dust the pudding with icing sugar. The pudding can be held in a warm place for up to 1 hour. Serve warm with softly whipped cream or crème fraîche.
This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:
Served warm with softly whipped cream, this chocolate pudding is heaven. Though it is rich, it is not too heavy. Real chocolate lovers may like to serve the pudding with warm Chocolate Sauce alongside. I usually bake this pudding in one dish to serve family style, but the mixture can also be divided between eight 200 ml/7 fl oz (¾ cup) ramekins if you would like each person to have their own individual pudding.
Note: In this recipe, you can swap the plain flour with a gluten-free flour blend to yield a nice gluten-free dessert; the texture will be slightly different but the pudding will still be rich and delicious.
Serves 6–8
For The Pudding
150 g/5 oz dark chocolate, 62% cocoa solids, cut into small pieces
150 g/5 oz (⅔ cup) unsalted butter
1 teaspoon pure vanilla extract
150 ml/5 fl oz (⅔ cup) warm water
110 g/4 oz (½ cup plus 1 tablespoon) caster (superfine) sugar
4 large eggs, separated
25 g/1 oz (¼ cup) plain flour, sifted pinch of cream of tartar (tartaric acid)
To serve
icing (confectioners) sugar, for sprinkling softly whipped cream or crème fraîche.
To make the pudding: Preheat the oven to 200°C/400°F/Gas Mark 6. Place a 1.5 litre/2½ pint (6¼ cup) ovenproof pie dish in a roasting tin that neatly fits it. The roasting tin should be at least 5 cm/2½ inches deep.
Melt the chocolate and butter in a heatproof bowl set over a pan of hot water. Stir from time to time to blend the melting chocolate and butter until smooth. Remove from the heat. Add the vanilla extract, then stir in the warm water and the caster sugar. Continue to mix until the mixture is smooth. Whisk the egg yolks into the chocolate mixture, then fold in the flour making sure there are no lumps.
Whisk the egg whites in a spotlessly clean bowl with a pinch of cream of tartar until it reaches soft peaks. Keep an eye on the whites as they whip to ensure they do not become too stiff and grainy. Fold one quarter of the whisked egg whites into the chocolate mixture to lighten it. Gently fold the remaining egg white into the mixture until completely blended, being careful not to knock all the air out. Pour the mixture into the pie dish. Pour boiling water into the roasting tin to come halfway up the side of the dish.
Bake for 10 minutes, then lower the heat to 160°C/325°F/Gas Mark 3. Bake for a further 20 minutes. The pudding will be set on top but still soft and somewhat molten underneath. Remove the roasting tray and pudding from the oven and allow to sit for 10 minutes.
To serve: Lightly dust the pudding with icing sugar. The pudding can be held in a warm place for up to 1 hour. Serve warm with softly whipped cream or crème fraîche.
This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:
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