Thursday, 2 April 2015

Day 43

Tabouleh

This traditional salad from the Middle East is one of our staples during the summer. Since it's a sunny day outside I thought I would finish my Lent recipes with this recipe.

Ingredients

200g bulgar wheat

350ml boiling water

450g tomatoes (chopped)

1/2 cucumber (diced)

3-4 spring onions

For the dressing

3 tbsps olive oil

3 tbsps lemon juice

2 tbsps fresh mint

4 tbsps fresh parsley

1 clove garlic (crushed)

Method

1. Put the bulgar wheat in a large bowl and pour on the boiling water. Leave for 15-20 minutes.

2. Mix together the ingredients for the dressing and pour over the soaked bulgar wheat. Fold in lightly with a spoon.

3. Leave to marinade for 2 hours.

4. Add the spring onions, tomatoes and cucumber and serve.

Wednesday, 1 April 2015

Day 42

God's Kitchels

This is a recipe that goes back to the 14th century and has it's origins in Suffolk (although there is an equivalent in Coventry called God Cakes). It's a very simple recipe and was traditionally made by children for their parents either at Easter or the New Year. They are triangles of puff pastry with a mincemeat filling. The corners are supposed to represent the Holy Trinity. This recipe uses a jar of mincemeat. If you want a good recipe for homemade recipe then I use Mary Berry's recipe here.

Ingredients

225g puff pastry

110g mincemeat

1 egg white (beaten)

2 tsp rum or brandy (optional)

Caster sugar

Method

1. Pre-heat oven to 220°C.

2. Thinly roll out the pastry thinly on a lightly floured surface.

3. Cut into 10cm squares, cut each square in half on the diagonal to produce two triangles.

4. Mix the mincemeat with the rum or brandy (if used).

5. Place a spoonful of mincemeat on one half of the triangles.

6. Cover each with another triangle, moisten the edges with a little water and pressing firmly down to seal.

7. Brush with the beaten egg white, cut three small slits in each with a very sharp knife and sprinkle with caster sugar.

8. Place on a greased baking sheet.

9. Bake for 15 minutes or until well risen and golden.

10. Cool on a wire rack and eat as fresh as possible.