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APPLE & FIG FLAPJACKS

Ingredients:

450g apples, peeled and cored

25g golden caster sugar

Zest of 1 small lemon

100g dried figs, chopped

140g butter, cut into pieces

50g light muscovado sugar

140g golden syrup

250g porridge oats

1/2 teaspoon cinnamon

25g walnuts, chopped

Method:

  • Preheat the oven to 190 oC. Slice the apples into a small pan and stir in the caster sugar.

  • Bring to the boil, cover and simmer for 10 minutes until apple is soft, stirring occasionally.

  • Stir in the zest and the figs and cook for another 15 minutes, uncovered. Stir mixture often.

  • When the figs are softened and the mixture is quite dry, remove from heat and cool slightly.

  • Whizz the cooked apple and fig mixture into a smooth puree in a food processor, set aside.

  • Melt butter, muscovado sugar and syrup into a heavy based, medium saucepan over low heat.

  • Do not let it boil. Stir in the oats and cinnamon and mix well to form a loose, sticky mixture.

  • Press half of the mixture into a shallow 18 x 18cm square baking pan. Spread puree on top.

  • Cover the puree with the remaining oat mixture and sprinkle the chopped walnuts all over.

  • Bake for 25 to 30 minutes until it is golden. Remove from oven, cut into squares and serve.

Apple & Fig Flapjacks from BBC GoodFood

Well known for its simple, fresh ingredients and much loved not only in Greece but all over the world, the classic Greek salad adds colour to any meal, be it a formal dinner or a picnic basket. Traditionally consisting of torn lettuce leaves, chunks of ripe tomato, crumbled feta cheese, kalamata olives and sliced red onion, it is almost a meal by itself. Though it usually makes a good accompaniment to most main courses, my favorite way to serve this salad is with strips of grilled chicken wrapped in whole wheat pita bread. This Greek salad recipe, from DamnDelicious, uses light olive oil based vinaigrette with a huge burst of lemon flavor to be drizzled over generously right before serving.

GREEK SALAD

Ingredients:

For the Greek Salad

5 cups chopped romaine lettuce

1 small red onion, thinly sliced

1 English cucumber, thinly sliced

1/2 cup cherry tomatoes, halved

1/4 cup sliced Kalamata olives

1/4 cup crumbled goat cheese

Freshly ground black pepper

For the Lemon Vinaigrette

1/4 cup pure olive oil

1/4 cup apple cider vinegar

Zest of one medium fresh lemon

3 tablespoons fresh lemon juice

1 tablespoon granulated sugar

Method:

  • To make vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar.

  • Place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese.

  • Add freshly ground pepper to taste. Pour dressing on top of the salad and gently toss to combine.

  • Serve immediately or keep chilled in the refrigerator until serving time. Makes 2 regular helpings.

Classic Greek Salad

If you have Nutella but no chocolate mousse, dnt panic. We can fix that right away. All you need is a brilliant recipe for Nutella mousse like this one from Purewow. To use what I had on hand, I substituted the cream cheese for a tub of mascarpone and used only a quarter of the amount of sugar stated. I can imagine that you can totally go without any added sweetener as the Nutella should be enough for any seasoned sweet tooth. If you are patient enough, leave it to set in the fridge for a couple of hours to achieve the distinctive mousse-like texture but if you cannot keep yourself waiting for so long, grab a dessert spoon and simply dig in after topping with fresh cream and chocolate shavings [from the photos you can guess this is exactly what I did!]

NUTELLA MOUSSE

Ingredients:

250g mascarpone, room temperature

3/4 cup Nutella hazelnut spread

1/4 cup confectioners’ sugar

1 cup heavy cream, chilled

1 teaspoon pure vanilla extract

2 tablespoons chopped hazelnuts

2 tablespoons chopped dark chocolate

Whipped cream, for topping

Method:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the Nutella.

  • Add the confectioners’ sugar and beat until light and fluffy for 2 to 3 minutes. Transfer it to a medium bowl.

  • Wipe out the bowl. In the bowl of the electric mixer, fitted with whip attachment, whip cream to soft peaks.

  • Add sugar and vanilla extract, and whip to medium peaks. Add a third of whipped cream to Nutella mixture.

  • Fold with a rubber spatula to combine. Add another third of cream and repeat, folding it until incorporated.

  • Add the final third and fold to combine. Divide mousse among serving dishes and chill for 30 to 45 minutes.

  • Top mousse with a dollop of whipped cream, garnish with chopped hazelnuts and dark chocolate. Serves 4.

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PrerrnaMirchi
Mauritius

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