Natureline

February 16, 2013

Marinated Chicken in Soy Sauce on a Bed of Rice

This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 15th February 2013

Preparation & Cooking Time: 60 minutes

Serves: 4

DSC_4099Chicken breasts graced with a flavored marinade of soy sauce, sesame oil, garlic, raisins, herbs and spices served on a bed of rice. A classic, traditional flavored chicken dish with a kick!!

You will need:

Lamb Brand Roasted Cashew Nuts 100g

Lamb Brand Long Grain Rice 500g

Lamb Brand Black Raisins 100g

Lamb Brand Rosemary 2tsp

Lamb Brand Thyme 2tsp

Lamb Brand Hot Curry 2tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Chicken Breasts 4 (1kg), cut into cubes

Chicken Stock 300ml

Spring Onions 2

Garlic 2 cloves, crushed

Light Soy Sauce 2 tbsp

Sesame Oil 2 tbsp

Olive Oil 1tbsp

All you have to do is:

Marinate the chicken cubes in soy sauce, sesame oil, salt and pepper, raisins and all the herbs and spices. You can marinate for an hour or less.

In a wok gently fry the spring onions and garlic with some olive oil until lightly browned. Mix together the marinated chicken, and cook for 10 minutes adding water so that it won’t stick. Add the cashew nuts and the chicken stock and cook for 20 minutes or until the juice has thickened on low heat.

Cook the rice according to packet instructions. When ready drain and serve with chicken on top.

February 8, 2013

Almond & Chocolate Cake

Filed under: Healthy Living,Sweets — natureline @ 3:00 pm

This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 8thDSC_4281 February 2013

Preparation & Cooking Time: 100 minutes

Serves: 8

Everybody loves a nice piece of cake for tea time or as a desert. This almond and chocolate cake is ideal to be served as such as  its very delicious and presentable.

You will need:

For pastry:

Lamb Brand Auntie’s Mix Flour 200g

Lamb Brand Castor Sugar 100g

Lamb Brand Table Salt pinch

Margarine 100g

Egg 1

Vanilla Essence ¼ tsp

Lemon Essence few drops

For filling:

Lamb Brand Pure Ground Almonds 400g

Lamb Brand Breadcrumbs 200g

Lamb Brand Icing Sugar 200g

Lamb Brand Glazed Cherries 50g

Lamb Brand Ground Cinnamon 1tsp

Lamb Brand Ground Cloves 1tsp

Icam Milk Chocolate 50g

Valor Drinking Chocolate 1tbsp

Eggs 2

Water 200ml

All you have to do is:

To make the pastry:

Sift the flour in a bowl and rub in the margarine with your finger tips until mixture resembles fine breadcrumbs. Add sugar and salt, mix well and make a well in the centre. Add the egg, vanilla and lemon essence. Mix everything well together until pastry is formed. Wrap in cling film and refrigerate for about 20 minutes.

 

For the filling:

In a bowl put the ground almonds, breadcrumbs, icing sugar, drinking chocolate powder, cinnamon, cloves and mix well. Add the eggs slowly and then gradually pour water until mixture becomes soft. Then add cherries and the milk chocolate chopped in small pieces.

Grease a cake tin, roll out dough on a floured surface and line the tin. Transfer the almond mixture in it and bake in a pre-heated oven at 170°C and bake for about 50-60 minutes or until a skewer inserted into the centre comes out clean.

February 1, 2013

Date Rolls

Filed under: Healthy Living,Sweets — natureline @ 5:44 pm

This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 1st February 2013

Preparation and Cooking Time: 105 minutes

Makes: approx 14

This simple yet delicious traditional recipe is that sweet treat that everybody loves with a nice cup of coffee or as a light desert. Made from very few ingredients while still very delicious this recipe is surely one you have to try.

You will need:

For pastry:

Lamb Brand Self-raising Flour 400g

Lamb Brand Castor Sugar 150g

Butter 150g, chilled

Lemon juice, ½ lemon

Eggs 2, beaten

For date rolls:

Goldstar Pitted Dates 400g

Water 60ml

Aniseed liqueur 3 tbsp

All you have to do is:

for the pastry:

Sift the flour and place in a food processor, add butter and sugar and mix. Add the beaten eggs and continue mixing. Add the lemon juice and mix until just combined.

Turn pastry onto a lightly floured surface and knead until it becomes just smooth. Wrap pastry in cling film and refrigerate for about 2 hours.

To make date rolls:

Chop the dates and add in a pot together with aniseed liqueur and water.

Cook on medium heat, stirring continuously for about 5 minutes, until the dates start to melt . Split the pastry in two and open on a floured surface using a rolling pin. Spread the date paste over each piece leaving the ends uncovered.  Brush the ends with a little water.

Roll the pastries, press the ends together and transfer the date rolls on a baking

tray. Bake in a preheated oven on high to medium heat (190ºC)for about 10 minutes or until the rolls become golden brown. Once they are ready remove from the oven and let them cool. Slice these rolls in thick slices and serve. Preserve in an air tight container as they will keep well for a number of days.DSC_3909

January 25, 2013

Chicken Tikka Masala

Filed under: Healthy Living,Main Course — natureline @ 4:39 pm

DSC_3806

This is an easy recipe for the famous Chicken Tikka Masala which mainly consists of roasted chicken chunks marinated in yogurt and served in a spicy sauce. If you’re looking for an unusual meal to impress your guests this recipe is surely ideal.

You will need:

Lamb Brand Cashew Nuts 50g, crushed

Lamb Brand Garlic Powder 1tbsp

Lamb Brand Ground Cumin 1tsp

Lamb Brand Paprika 1tsp

Lamb Brand Table Salt ½tsp

Prime Boneless Skinless Chicken Breasts 4 (approx 1kg)

Natural Yoghurt 500ml

Fresh Lemon juice 1 lemon

Fresh Ground Ginger 1tbsp

Chilli paste ½tsp

For sauce:

Lamb Brand Garlic Powder 1tbsp

Lamb Brand Ground Coriander 1tsp

Lamb Brand Paprika 1tsp

Lamb Brand Table Salt ½tsp

Lamb Brand Chili Flakes ⅛tsp (optional)

Tomato Passata 400ml

Fresh Cream 200ml

Olive Oil 2 tbsp

Garam Masala 1tsp

Fresh Ground Ginger 1tbsp

For serving:

Lamb Brand Basmati Rice 400g

Lamb Brand Golden Raisins 15g

Lamb Brand Currants 15g

Lamb Brand Blanched Almonds 10g, roasted

Lamb Brand Coconut 10g

All you have to do is:

Cut the chicken breasts into bite-size pieces and place in a large bowl, add yoghurt, lemon juice, all spices and cashew nuts, mix well, cover and refrigerate for 1 hour or overnight.

Transfer the chicken breasts in a dish and bake in a preheated oven at 200°C for at least 5 minutes or until juices run clear. Let cool.

For the Sauce:

For the sauce, heat the oil in a large heavy skillet over medium high heat; add garlic and ginger and sauté for 1 minute or until lightly browned. Add tomato passata, fresh cream, garam masala, coriander, paprika, salt and chilli; simmer on low heat until sauce thickens, about 20 minutes. Add chicken and simmer for another 8-10 minutes.

In the meantime prepare rice as per packet instructions.  When done serve rice with chicken tikka masala and stir in raisins, currants, almonds and coconuts.

January 18, 2013

Apple Pie

Filed under: Healthy Living,Sweets — natureline @ 4:25 pm

DSC_3663This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 18th January 2013

Preparation & Cooking Time: 80 minutes

Makes: a 25cm deep pie Dish

This recipe gives you all it takes to make that traditional apple pie that everybody loves with a nice cup of tea or as a special desert.  Easy to make and with a delicious taste this desert would remain one of your favorite.

You will need:

For pastry

Lamb Brand Auntie’s Mix Flour 285g

Lamb Brand Table Salt ¼tsp

Lard 113g

Margarine 57g

Iced Water 90ml

Evaporated Milk 15ml

For filling

Lamb Brand Sultanas 100g

Lamb Brand Black Raisins 100g

Lamb Brand Golden Raisins 100g

Lamb Brand Brown Sugar 170g

Lamb Brand Corn Flour 1tbsp

Lamb Brand Cinnamon 1tsp

Lamb Brand Mixed Spice ¼tsp

Lamb Brand Ground Nutmeg ¼tsp

Apples 6 medium

Butter 30g

Fresh Lemon juice 1tbsp

For topping

Lamb Brand Topping Mix

All you have to do is:

For pastry

Sift the flour and salt into a large mixing bowl. Add the lard and the margarine and rub in with your fingertips until the mixture resembles fine breadcrumbs.  Add the water gradually and stir.  Knead the pastry gently until smooth. Wrap in aluminium foil and refrigerate for around 30 minutes.

Roll out half the pastry on a floured surface, large enough to line the pie dish. Gently cover the bottom and sides of the greased dish and trim the extra pastry that rolls over the rim.

For filling

Peel, core and thinly slice the apples. Place in a mixing bowl and blend in the remaining filling ingredients except for butter and toss together, thoroughly, but gently.

Fill the pie shell with the apple mixture, piling it higher in the centre of dish.  Although the filling may seem too much, it will shrink during baking.  Scatter small bits of butter on top of the filling.

For the crust roll out the remaining pastry leaving it about 3mm thick and cover the dish. Press down with a fork to seal the two crusts and trim the extra pastry.  Brush the pastry with the evaporated milk and using a fork make holes in the centre for the steam to escape.

Bake the pie in a pre-heated oven on 190°C for 40 minutes or until the crust is golden brown.

Before serving, follow packet instructions to prepare the topping mix, pipe it on top of each serving and enjoy.

If not serving immediately warm individual portions (before topping) for 1 or 2 minutes in the microwave.

January 11, 2013

Fried Dolphin Fish with Bean Salad

Filed under: Healthy Living,Main Course — natureline @ 4:00 am

DSC_3502This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 11th January 2013

Preparation & Cooking Time: 20 minutes

Serves: 4

Sometimes there is nothing more delicious than a pan-fried fish served with some salad. Although in this recipe dolphin fish is used, any other seasonal fish would be just as good.

You will need:

Lamb Brand All purpose Plain Flour 250g

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Breadcrumbs 400g

Dolphin Fish 6 fillets, sliced in half

Parmigiano grated   ½ cup

Fresh Milk ½ cup

Egg 1

Oil 120ml

For the side:

Lamb Brand Couscous 200g

Lamb Brand Brown Sugar 75g

Lamb Brand Cannellini Beans 50g

Lamb Brand Chickpeas 50g

Lamb Brand Black Eye Beans 50g

Lamb Brand Red Kidney Beans 50g

Lamb Brand Cranberry Beans 50g

Lamb Brand Table Salt to taste

Tomatoes 3, chopped

Green Pepper 1, chopped

Red Onion 1, chopped

Cucumber 1, sliced

Some Lettuce

Sweet Corn 140g (1 tin)

Olive Oil 75ml

Balsamic Vinegar 75ml

All you have to do is:

In separate plates mix flour with salt and pepper, the fresh milk with the egg and the breadcrumbs with the grated parmesan cheese. Pass the fish fillets one at a time first from the flour mixture, then from the egg mix and finally from the breadcrumbs; covering the whole fillets.

Heat the oil in a frying pan and start frying the fish fillets; turning them once until they become golden brown from both sides. When ready place them on a kitchen paper towel so that some of the oil will be absorbed.

For the Salad:

Soak the beans separately for a minimum of 5 hours or overnight, changing the water from time to time, if possible. Rinse, add to small saucepan, cover the beans with water and bring to a boil separately. Simmer the beans gently till cooked, drain and let cool.

In a bowl mix all the ingredients except the sugar. Add sugar gradually according to your liking.

Cook couscous according to packet instructions and when ready mix  some of the bean salad with the couscous. Serve the extra bean salad on toasted bread as a bruschetta.

Serve fish with the bean salad over a bed of lettuce with tomatoes and cucumber.

January 7, 2013

Brown Lentils and Pasta Soup

Filed under: Healthy Living,Starters — natureline @ 10:21 am

DSC_2900This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 4th January 2013

Preparation and Cooking Time 45: minutes
Serves: 4

This is a wonderfully hearty & filling lentil soup ideal for the cold months. With the most natural ingredients and without any use of oil this soup is surely adecquate for a healthy lifestyle and ideal for the whole family.

You will need:

Lamb Brand Brown Lentils 400g

Che’ Pasta Farfalline 50g

Bacon 4 slices, cut into small squares

Onion 1, chopped

Garlic 2 cloves, crushed

Celery 2 stalks, chopped

Vegetable stock 1.125 L

Fresh Mint 2 tbsp

Fresh Mint sprigs to garnish

All you have to do is:

Place the bacon in a large frying pan with the onion, garlic and celery. Dry fry for 4 minutes, stirring until the onion is tender and the bacon starts to become brown. Add the pasta to the pan and cook while stirring for 1 minute. Under running water rinse well the brown lentils and add to the pan, add the hot vegetable stock and bring to boil. Reduce the heat and simmer for 12-15 minutes, or until the pasta is tender but still firm to the bite.

Remove the pan from the heat and stir in the chopped fresh mint. Transfer the soup to soup bowls, garnish with fresh mint and serve immediately.

December 28, 2012

Rich Bread & Butter Pudding

Filed under: Healthy Living,Sweets — natureline @ 4:18 pm

DSC_2748This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 28th December 2012

Preparation & Cooking Time: 70 minutes

Serves: 4

This rich bread and butter pudding is very delicious and one of the easiest puddings to make. One of the best things about this pudding is that it makes use of left over white bread.

You will need:

Lamb Brand Blackcurrants 50g

Lamb Brand Sultanas 50g

Lamb Brand Castor Sugar 50g

Lamb Brand Candied Peel 10g

Lamb Brand Mixed Spice 2 tsp

Buttered Bread 8 slices

Milk 300ml

Double Cream 100ml

Eggs 3

Lemon rind 1, grated

Freshly Nutmeg ½tsp, grated

All you have to do is:

Cut each slice of buttered bread in half leaving the crusts. Arrange slices in a baking dish. Sprinkle candied peel, sultanas and half the amount of currants over the bread. In a measuring jug, pour milk and double cream, stir in castor sugar, lemon rind and mixed spice. Whisk the eggs, then add to the milk mixture and whisk again. Gently pour mixture over the bread and then sprinkle the freshly grated nutmeg.

Bake in preheated oven at 180°C for 40 minutes, until set.

Sprinkle with the remaining currants and serve warm.

December 21, 2012

Meat Loaf

Filed under: Christmas Cooking,Healthy Living,Main Course — natureline @ 2:22 pm

DSC_2219This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 14th December 2012

Preparation and Cooking Time: 150minutes

Serves: 6

This worldwide famous dish is one of those meals that can be served in many different ways while still containing a symphony of delicious flavors. Easy to make and economical this recipe would surely be loved by the whole family.

You will need:

Lamb Brand Couscous 200g

Lamb Brand Breadcrumbs 75g

Lamb Brand Chickpeas  50g

Lamb Brand Sultanas 50g

Lamb Brand Blanched Almonds 50g, roasted

Lamb Brand Oat Flakes 50g

Lamb Brand Rosemary 1tsp

Lamb Brand Parsley 1tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Minced Beef 800g

Minced Pork 400g

Streaky Bacon 200g

Egg 1

Onion 1, finely chopped

Carrot 1, finely chopped

All you have to do is:

Soak the chickpeas for a minimum of 5 hours or overnight, changing the water from time to time, if possible. Rinse, add to small saucepan, cover the chickpeas with water and bring to the boil. Simmer gently till tender; drain them and let cool.

In a bowl, mix the minced beef and pork add egg, breadcrumbs, oat flakes, onion, carrot, rosemary, parsley, salt and pepper and combine together. Form mixture into a roll or press into a loaf tin and cover with bacon. Wrap well with foil and bake in a preheated 180 °C, for about 1½ hour.

Prepare the couscous according to packet instructions and when cool, add sultanas, chickpeas and roasted almonds. Serve the meat loaf on a bed of couscous and chickpeas.

It would taste better if meatloaf is prepared the day before and let cool in the refrigerator. You can serve either warm or cold.

December 14, 2012

Vegetarian Shepherd’s Pie

Filed under: Healthy Living,Main Course — natureline @ 2:51 pm

This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 14th December 2012

Preparation and Cooking Time: 75 minutes
Serves: 6

This shepherd’s pie is the ideal meal for all the family, especially those of you who are vegetarians. Lentils and barley replace the meat making this recipe suitable for vegetarians, while at the same time keeping the great taste and the proteins required. Hearty and filling this recipe is ideal for the colder days.

You will need:

Lamb Brand Potato Mash 120g, (1 sachet)

Lamb Brand Red Lentils 100g

Lamb Brand Walnuts 60g, coarsely chopped

Lamb Brand Barley 50g

Lamb Brand Corn Flour 1tsp

Lamb Brand Oregano ½tbsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Saf Instant Yeast 5g

Vegetable stock 475ml, divided

Carrot 1 large, diced

Onion 1small, finely chopped

Water 1tsp

 

All you have to do is:

Under running water rinse barley and lentils.

In a large saucepan over medium-low heat, combine 300ml vegetable stock, yeast, lentils and barley and leave to simmer for 30 minutes.

Meanwhile, in a medium saucepan combine remaining 175ml stock, carrot, onion and walnuts and cook until tender for about 15 minutes.

Combine corn flour and water and stir into carrot mixture, add the oregano and simmer until thickened. Combine carrot mixture with lentil and barley mixture and season with salt and pepper. Pour mixture into a casserole dish. Prepare the potato mash according to packet instructions and spoon over lentil mixture.

Bake in preheated oven of 175°C for about 30 minutes until lightly brown on top.

December 7, 2012

Stuffed Pork Tenderloin

Filed under: Christmas Cooking,Healthy Living,Main Course — natureline @ 3:28 pm

This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 7th December 2012

Preparation & Cooking Time: 115minutes

Serves: 6

This stuffed pork tenderloin is a recipe that will surely impress your guests, and it is quite a simple and easy to prepare recipe. While this recipe can be served in various ways it is surely ideal for the cooler months.

You will need:

Lamb Brand Pitted Prunes 100g, chopped

Lamb Brand Breadcrumbs 50g

Lamb Brand Walnuts 50g, chopped

Lamb Brand Golden Raisins 35g

Lamb Brand Pine Nuts 15g

Lamb Brand Ground Black Pepper ¼tsp

Lamb Brand Table Salt ¼tsp

Streaky Bacon 200g

Spinach 200g

Ricotta 100g

Pork Fillets 2, (500g each)

Fresh Parsley bunch

All you have to do is:

Split the tenderloin lengthways to form a pocket, do not cut all the way through. Chop spinach and parsley and mix well with raisins, prunes, walnuts, pine nuts and ricotta. Stir in the breadcrumbs and season with salt and pepper.

Fill pork fillet well with this mixture and swirl with streaky bacon.

Wrap the fillets with foil, place in a dish with a little water and bake in a preheated oven, 190°C for about 90 minutes.

Serve this delicious stuffed pork tenderloin with Lamb Brand Potato mash on the side and some veggies.

November 30, 2012

Moroccan Orange & Almond Cake

Filed under: Healthy Living,Sweets — natureline @ 1:31 pm

This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 23rd of November 2012

Preparation & Cooking Time: 100 minutes

Makes:  20cm diameter  Cake tin

As its name implies, this cake seems to have originated from Moroccan tradition and other surrounding countries where citrus was more available. Hence this explains the reason for such a delicious orange flavour found in this cake which makes it a very original and interesting recipe to make.

You will need:

Lamb Brand Semolina 175g

Lamb Brand Castor Sugar 115g

Lamb Brand Pure Ground Almonds 100g

Lamb Brand Almonds Flakes 80g

Lamb Brand Baking Powder 1½ tsp

Lamb Icing Sugar for dusting

Butter 115g, softened (plus extra for greasing)

Eggs 2, beaten

Orange 1

Greek Yoghurt to serve

For syrup:

Lamb Brand Castor Sugar 130g

Hello 100% Orange Juice 300ml

Cardamom Pods 8, crushed

All you have to do is:

Grate the rind from the orange, reserving some for the decoration, and squeeze the juice of half the orange and reserve for later use. Place the butter, orange rind and castor sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs.

In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold into the creamed mixture with the squeezed orange juice. Add the almonds flakes and spoon the mixture into a greased and lined cake tin.  Bake in a preheated oven at 180°C for 30-40 minutes, until well risen and a skewer inserted into the centre comes out clean. Let to cool in the tin for 10 minutes.

 

To make the syrup:

Place the orange juice, sugar and cardamom pods in a saucepan over a low heat and stir until the sugar has dissoloved. Bring to the boil and simmer for 4 minutes or until it thickens. Strain the syrup into a seperate bowl.

Turn the cake out into a deep serving dish, using a skrewer, make holes all over the surface of the warm cake. Spoon ¾ of the syrup over the cake, then let it stand for 30 minutes. Dust with icing sugar by sifting over the cake. Decorate with drizzles of the remaining syrup, greek yoghurt and some orange rind before serving.

November 23, 2012

Rice and Lentils Salad

Filed under: Healthy Living,Main Course,Side Dish — natureline @ 3:54 pm

This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 23rd of November 2012

Preparation & Cooking Time:100minutes

Serves:  4-6

 

Looking for some new recipes with rice? This rice and lentil recipe is the one for you. Healthy and tasteful this recipe is ideal to have both as a meal or as a side dish for a barbecue or a picnic. It’s equally delicious warm or cold.

 

You will need:

For salad

Lamb Brand Long Grain Rice 200g

Lamb Brand Brown Rice 200g

Lamb Brand Green Lentils 130g

Lamb Brand Currants 75g

Lamb Brand Cashew Nuts 75g, unsalted & roasted

Lamb Brand Almonds Flakes 40g, toasted

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Broccoli 300g, cut into small florets

Cauliflower 300g, cut into small florets

Snow peas (mangetout) 300g, halved

Pineapple 1 small, chopped

For dressing

Lamb Brand Coconut 100g

Lamb Brand Castor Sugar 2 tsp

Lamb Brand Ground Cumin ½ tsp

Lamb Brand Turmeric ½ tsp

Water 180ml

Vegetable oil 2 tbsp

Fresh Lemon juice 2 tbsp

All you have to do is:

For dressing

Boil 160ml of water, add the coconut and leave for a couple of minutes to infuse.

Heat oil in pan, add cumin and turmeric, stir until fragrant and remove from heat.

Combine spice mixture and the coconut liquid obtained from the infusion, lemon juice, sugar and the remaining (20ml) water in a bowl and mix well.

 

For salad

Cook rice separately as per packet instructions. Boil broccoli, cauliflower and snow peas separately until just tender, drain, rinse under cold water and drain again. Under running water rinse the lentils, add to small saucepan, cover with water and bring to a boil. Reduce heat and simmer for about 15 to 20 minutes, until tender.  Drain well.

Combine rice, lentils, vegetables and remaining ingredients in bowl, add coconut dressing and mix well before serving. Season with salt and pepper to taste.

November 16, 2012

Swiss Biscuits

Filed under: Healthy Living,Sweets,Uncategorized — natureline @ 2:53 pm

This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 16th of November 2012

Preparation & Cooking Time: 30 minutes

Serves: 6

These swiss biscuits are ideal to take with a cup of tea or coffee. Easy to bake and in a relatively short time, surely there is nothing better than home-made biscuits!

You will need:

Lamb Brand Flour ‘00’ 300g

Lamb Brand Walnuts 75g, chopped

Lamb Brand Castor Sugar 50g

Lamb Brand Baking Powder ⅛tsp

Life Roasted Crushed Hazelnuts 50g

Icam Melting Chocolate Dark 100g, shredded

Hello 100% Orange Juice 1tbs

Butter 100g

Egg 1

Grated Orange Zest 1tbsp

All you have to do is:

With an electric mixer cream the butter and sugar until light and fluffy. Add the egg and beat well, then beat in the orange juice and grated zest.

In a separate bowl, sift together the flour and baking powder and beat into the creamed mixture. Stir in the walnuts, hazelnuts and chocolate and mix well. Shape the mixture into a roll of about 4 -5 cm diametre and wrap in cling film and chill until hard, for about 3 hours or overnight.

Once hard cut the roll into slices about 1cm thick, place on a greased baking tray and bake in a preheated oven at 180°C for 10-12 minutes.

Remove biscuits from the oven and let cool.

November 9, 2012

Coffee Gateau

Filed under: Healthy Living,Sweets — natureline @ 4:07 pm

This recipe was cooked with Rennie and Paulanne Vella on Healthy Living, broadcasted on ONE TV on the 9th of November 2012

Preparation & Cooking Time: 35 minutes

Makes a 26cm spring form pan

This famous recipe is very easy to do and there is no need for cooking in the oven .  With its delicious taste this gateau is ideal as a desert and also for tea time.

You will need:

Lamb Brand Topping Mix 200g

Lamb Brand Castor Sugar 3tbsp, (optional)

Valor Pure Cocoa Powder 2tbsp

Valor Drinking Chocolate Powder 2tbsp

Life Roasted Crushed Hazelnuts 100g

Boiling Water 600ml

Plain Biscuits 500g

Milk 300ml

Instant Coffee 5tbsp

All you have to do is:

Melt 2tbsp coffee in 2tbsp hot water and allow to cool. Then with an electric mixer,  mix together the cold melted coffee with the topping mix powder, the 300ml milk, cocoa powder and drinking chocolate powder until the mixture thickens.

In another bowl pour in the boiling water and add in the remaining 3tbsp coffee and if a sweeter taste is desired add the optional 3tbsp of castor sugar.

Allow the coffee to cool, then start dipping the biscuits one at a time in the coffee, then lay them in the spring form pan to cover the bottom.

Make a layer of topping mix and keep on adding alternate layers of the dipped biscuits and cream till the top of the pan.

Let it stand in the fridge overnight and then remove from pan, and place upside down on a serving dish.

With an electric mixer, beat the remaining topping mix and cover the top and sides, then sprinkle the crushed hazelnuts to decorate.

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