Kivanc Tatlitug#

 

 

  

 

  

Jennifer Lopez#

 

  

 

  

Oscars 2014 Show Photos#

 

   

 

 

  

 

 

 

 

 

 

 



 


 

Chocolate sponge with hot chocolate custard#

 

Ingredients

• 300g stoned dates, chopped
• 6 large eggs, separated
• 350g light muscovado sugar
• 200g wholemeal flour
• 2 tsp baking powder
• 100g cocoa

For the custard

• 5 tbsp custard powder
• 5 tbsp light muscovado sugar
• 50g cocoa powder
• 1.2l skimmed milk
•   Prep: 30 mins Cook: 40 mins plus soaking
  
  Easy
  Serves 12 
   

  Method

  1. Cover the dates with boiling water and set aside to soften for 30 mins.
  2. Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
  3. Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
  4. In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
  5. Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it’s all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
  6. Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

Mediterranean fish stew with garlic toasts#

Ingredients

• 3 tbsp olive oil
• 1 large onion, sliced
• 2 garlic cloves, sliced
• 1 red chilli, finely chopped
• 2 tbsp tomato purée
• 1kg tomatoes, roughly chopped
• 200ml white wine
• 350ml fish stock
• 3 strips orange zest
• 1kg skinless halibut fillets, cut into large chunks
• 500g clams
• 400g large raw prawns
• handful flat-leaf parsley, chopped

For the garlic toasts

• 1 large ciabatta loaf, cut into 1cm slices
• 5 tbsp olive oil
• 2 garlic cloves, halved
•   Prep: 35 mins Cook: 50 mins
  Moderately easy
  Serves 8 
   

  Method

  1. To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
  2. Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
  3. Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven’t). Sprinkle the parsley over the stew and serve with the garlic toasts.

Broad bean & chicken pilaf#

 

Ingredients

• 200g basmati rice
• 2oz butter
• 1 tbsp sunflower or vegetable oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1½ tsp cumin seeds
• 1 cinnamon stick
• 1 tsp turmeric
• about 350g/12oz skinless, boneless chicken breast or thighs, cut into bite-sized pieces
• 425ml chicken stock
• 200g shelled broad beans (about 800g/1lb 12oz before podding)
• 2 tbsp chopped fresh dill
•   Cook: 1 hr - 1 hr, 15 mins Including podding the beans
  Moderately easy
  Serves 4 
   

  Method

  1. Rinse the rice thoroughly, then leave to drain until needed. Melt half of the butter with the oil in a large pan or paella pan and fry the onion gently, stirring occasionally, for about 7 minutes until translucent, without browning.
  2. Now add the garlic and spices and stir fry for about 30 seconds, then add the chicken. Stir fry lightly for a few minutes on a high heat until the chicken loses its glassy look and is tinged brown (if you’re using chicken thighs, stir fry for 5 minutes more). Tip the drained rice into the pan, and stir fry for a final 30 seconds, until the rice is coated with the juices in the pan.
  3. Pour in the stock and stir in the beans. Season generously with salt and pepper and bring to the boil, then put the lid on tightly and turn the heat down as low as it will go (use a diffuser mat if you have one). Leave to simmer for 10-12 minutes, without stirring, until the stock is absorbed and the rice and chicken are tender. Check now and then towards the end of cooking, to make sure the rice hasn’t boiled dry. Stir in the dill and the remaining butter just before serving.

spring flowers#

flower arrangements#

flower arrangements#

Pretty flowers#

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food art#

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Cute snack idea#

 

Fruit Owl#

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Look at the Birdie #

Fruity Penguins#

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