Serves: 6
Calories per serving: 113
Fat: 3.5g
Saturated fat: 0.5g
Suitable for freezing: yes

– 1 tbsp olive oil
– 1 large onion, peeled and roughly chopped
– 2 red peppers, deseeded and roughly chopped
– 2 garlic cloves, peeled and chopped
– 1 tsp each ground cumin and coriander
– half tsp ground cinnamon
– 1 tbsp harissa paste
– 2x400g cans whole tomatoes
– zest and juice of half a lemon

to serve:

– 400g can chickpeas, drained and rinsed
– handful of coriander leaves
– flat or pitta breads, toasted

1.Heat the oil in a large pan, add the onion, peppers and garlic and cook over a low heat for 10 minutes, until softened. Add the spices and harissa paste, cook for a minute, then add the tomatoes and two canfuls hot water, to rinse out the cans into the soup. Bring to the boil, cover and simmer for 15 minutes.

2. Use a stick blender to blitz half the soup a little. Reheat for a few minutes, if necessary. Add the lemon zest and juice.

3. Heat a little oil in a frying pan, add the dried chickpeas and fry for a few minutes, until golden and crunchy. Sprinkle on top of soup with coriander leaves. Serve with flat or pitta breads.

Tip from our kitchen: To make this soup even more substantial, or stretch further, add 150g cooked basmati rice.

A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in the British Isles, Australia, New Zealand, South Africa, Canada, and India. The buns mark the end of Lent and the different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial.

There are many stories that indicate hot cross buns were baked on Good Friday for superstitious reasons. One tale states that buns baked on this day and hung from the rafters of a home would ward off evil spirits in the coming year. Another version mentions that sharing the bun with a loved one guarantees friendship in the coming year.

Place 400 g bread flour, 50 g caster sugar, 450 g dried mixed fruit, ½ tbsn of ground mixed spice, a pinch of salt and one 7 g sachet of easy blend yeast in a bowl. 

Pour the warm milk mixture into the bowl and add 1 beaten egg. Mix well and knead the mixture until it is smooth and elastic. (5 mins by machine with dough hook or 15 mins by hand.)

When the dough is soft, silky and elastic, place in an oiled bowl, cover with a damp cloth and leave in a warm place for 2 hours or until doubled in size. 

When fully risen, take the dough out and ’knock it back’. This simply means kneading the dough again by hand for 5 minutes. Divide the dough into 16 equal pieces and roll them into balls. Mark a cross in each ball and place on a greased tray. Cover with a damp cloth and leave for 40 minutes. 

Brush the risen buns gently with a beaten egg. Mix together 3 tbsn of flour, 1 tbsn of sugar and 2 tbsn of water to make a thick paste. Carefully dribble 2 lines over the buns to form a cross. 

Bake in pre-heated oven for 15-20 mins. When the buns come out of the oven, mix together 1 tbsn of sugar and boiling water and brush the glaze over the buns.

serves: 6-8
preparation time: 1 hour plus freezing time

Ingredients:

• 2 litres good-quality vanilla ice cream
• 50g almonds, toasted and chopped
• 1 pack ready-made caramel Swiss rolls
• 125ml sweet dessert wine (or use cherry juice from tin)
• 45ml cherry jam
• 125ml hazelnut chocolate spread
• 100g glacé cherries, chopped
• half a tin of black cherries, chopped
• 180g dark chocolate, broken into pieces
• maraschino cherries, to decorate

Preparation:

1. Line one large round bowl or two smaller bowls with three layers of plastic wrap.
2. Allow a quarter of the ice cream to soften Stir in the toasted almonds and spoon into the lined bowl. Cover with a layer of sliced Swiss roll. Sprinkle with the wine and spoon some jam onto the cake. Place in the freezer until firm.
3. Allow another quarter of the ice cream to soften slightly. Mix the chocolate spread into it and spoon onto the frozen layer. Cover with another layer of cake, sprinkle with sweet wine, and cover with the remaining Return to the freezer and freeze until firm.
4. Allow the remaining ice cream to soften slightly. Add the glacé cherries and black cherries to the ice cream. Spoon onto the cake and then freeze overnight.
5. To serve melt the chocolate and leave to cool. Remove the ice-cream bombe from the freezer and turn it out onto a platter. Remove the plastic wrap. Pour the melted chocolate over the top of the bombe, or slice and serve each portion with a drizzle of melted chocolate. Top with maraschino cherries.

1 kg flour

4 dl powdered sugar

2 tsp. baking soda

 a pinch of salt

20 dkg butter

3 whole eggs

3 dl honey

2 tbsp. cinnamon

ground cloves

To decorate

egg white

6 tbsp. powdered sugar

Preparation

Preheatoven to 160°C. Grease and flour the baking sheet. Mix the powder materials, and crumble the softened butter into the mix. Pour honey, and crack an egg into the middle, then knead it. Pour flour on the pastry board. Be careful, if the pasta is too soft, then it will flow away in the oven. Cut a small piece from the finished dough, and stretch it to be 2-3 mm thick. Cut out the shapes, put them into the baking sheet and bake them for 10 minutes. Spread sugary milk all over the gingerbread shapes, so they will be shiny after baking. The top of the pieces given as gifts can be decorated with icing.

Beat egg white with a pinch of salt, and add 6-7 tbsp. powdered sugar to the airy foam. Put the foam into a plastic bag, then cut one of its corners and decorate through this. The decoration dries in a few hours.

Store the gingerbread in metal containers, and put a slice of apple into it – the pieces will soften wonderfully.

source: dailynewshungary.com

1. Make your fingers wet to easily remove egg shells from the egg white and yolk.

2. Use cookie cutters to fry some creative eggs. (Do not use plastic ones, though.)

3. If an egg is fresh it will sink in water if it is off, it will float.

4. Unscented dental floss can cut soft foods e.g. cheese.

5. Put ice cream containers in a zip lock bag and it will stay as soft as when you first opened it.

6. Tongs can be used to juice a lemon.

7. You can perfectly dice avocados with a potato masher.

8. Use a waffle iron to fry bacon.

9. A cheesegrater can also grate nutmeg.

10. Use a coffee grinder for whole spices to make your own blends.

11. Tap on a butcher’s knife with a mallet to cut a squash.

12. Use cookie cutters to shape whipped cream on your hot chocolate.

13. Grill your fish on top of a bed of lemons to infuse the fish and stop it from sticking to the grill.

14. Freeze lemons and water in cupcake tins for large ice cubes.

15. Use tic tac containers for smaller amounts of spices.

16. To remove the smell of garlic from your hands, rub them on stainless steel.

17. Sprinkle lemon juice on a sliced avocado to stop it turning brown.

18. Run a knife under hot water to cut perfect cake slices.

19. Use a bottle opener to open jars by lifting the edge of the lid until you hear a pop.

20. For a disposable funnel use an envelope with a corner cut off.

21. Add chocolate truffles to a mug of hot milk to make your own hot chocolate.

22. To remove fat from a soup or stew drop ice cubes into them to reveal congealed fat that will be easy to scoop out.

23. To prevent water from boiling over rest a wooden spoon across the pan of boiling  water.

24. Wrap clingfilm around the stalk of a banana to keep it from over-ripening.

25. To cook bacon with an iron wrap it in foil and use the iron to heat thoroughly.

Can you match the things or objects that you could read about in these innovative tips with the things they can be connected to?

Key:

1. c.

2. f.

3. i.

4. a.

5. b.

6. j.

7. d.

8. e.

9. g.

10. m.

11. h.

12. o.

13. q.

14. u.

15. k.

16. l.

17. n.

18. t.

19. r.

20. x.

21. w.

22. s.

23. p.

24. v.

Number 5. It isn’t really bright yellow. Mustard seeds themselves don’t yield that vibrant hue when crushed and blended into a paste. The visual appeal comes from the addition of turmeric.

Number 4. Canada is the mustard seed capital of the world. Each year, the nation produces roughly 225,000 metric tons of the stuff. That accounts for far more than half of the global supply.

Number 3. There’s a mustard museum. It’s called the National Mustard Museum and is located in Middleton, Wisconsin. The institution devoted to the great condiment is open daily, admission-free, and boasts, “the world’s largest mustard collection.”

Number 2. There was once an official mustard maker for the papacy. Pope John Paul XXII, apparently a huge fan of the food, established the position in the early 14th century.

Number 1. Mustard is the overwhelming favorite topping for hot dogs. In a recent survey commissioned by the National Hot Dog and Sausage Council, 71% of respondents said it’s a go-to for them, making it the highest-ranking condiment in that category.

Which fact about mustard most surprises you?

Which condiment is it? Read the definitions and answer the question.

1. a condiment consisting of puréed tomatoes, onions, vinegar, sugar, spices

2. a thick creamy dressing consisting of egg yolks beaten with oil and vinegar and seasoned

3. a sauce made from grated horseradish root and vinegar

4. a cold sauce, typically eaten with fish, consisting of mayonnaise mixed with chopped onions, gherkins, and capers

5. a piquant sauce often containing vinegar, tomatoes, sugar, and spices and used for barbecuing meat

Key

1. ketchup

2. mayonnaise

3. horseradish sauce

4. tartar sauce

5. barbecue sauce

INGREDIENTS

Sponge:

2 eggs

6 dkg sugar

6 dkg flour

½ tsp baking powder

1 dkg cocoa powder

Syrup:

1 dl water

5 dkg sugar

Cream:

50 dkg cottage cheese

1 dl sour cream

2,5 dl whipping cream

20 dkg icing sugar

1 tbsp gelatine

1 pkg vanilla sugar

1 tsp vanilla extract

lemon zest

1 tbsp lemon juice

Coating:

10 dkg milk chocolate

10 dkg dark chocolate

2 tbsp oil

BAKING

Preheat oven to 170°. Put parchment paper into a 26-cm springform. For the sponge, beat the egg whites with the sugar. Carefully fold the flour, cocoa powder and the baking powder into the egg mixture. Spread it into the pan, and bake for about 10-15 minutes. For the cream, mix the gelatine with the water, heat it, and set aside to cool. Mix the cottage cheese with the icing sugar, vanilla sugar, vanilla extract, the zest of a lemon, and the lemon juice. Carefully fold the cooled gelatine and the whipped cream into the mixture. Remove the parchment paper from the cooledsponge and pour the sugar syrup on it. Cover it with the cream, then put it into the fridge. For the coating, melt the chocolate with the oil over steam. When it is cooled, pour it on top of the cottage cheese and put the cake back to the fridge before serving.

source: Daily News Hungary

makes: about 36

difficulty: easy

total time: 40mins

– 230g unsalted butter

– 200g caster sugar

– 1 large egg yolk

– 30ml brandy

– 360g cake flour

– 5ml baking powder

– 100g almonds, lightly chopped

– icing sugar, for dusting

Preheat the oven to 180°C. Beat the butter and caster sugar until light and fluffy. Mix in the egg yolk and brandy. Sift in the cake flour and baking powder into a bowl and add the butter mixture in small batches, mixing until combined. Add the almonds and knead the dough until smooth. Break off pieces of dough and shape into S shapes. Place on a greased or sprayed baking tray and bake for about 20 minutes. Dust with icing sugar and store in an airtight container. Best eaten a day after baking.

serves: 4

– 3ml oil

– 1 onion, finely chopped

– 350g mince

– 1 clove garlic, finely chopped

– 1 knob ginger, finely chopped

– 5ml each of ground coriander and cumin

– 1 red chilli, chopped

– 1 tin red kidney beans, drained

– 1 tin chopped tomatoes

1. Heat the oil in a heavy-based pot and fry the onion until glossy. Add the mince and fry until brown, then add the garlic, ginger, spices and chilli and fry for another minute or two

2. Stir in the beans and tomatoes, and season with salt and pepper to taste. Allow it to simmer for about 20 minutes; if it becomes too dry, add some stock or water. Serve with tortilla chips or rice. 

serves: 6
difficulty: easy
total time: 1hr 50mins

Béchamel sauce:

– 500ml full-fat milk

– 4 sprigs fresh thyme

– 1 sprig fresh rosemary

– 1 bay leaf

– half an onion

– 60g butter

– 30g cake flour

– salt and freshly ground black pepper to taste

– 10ml ground nutmeg

Other ingredients:

– 60ml olive oil

– 1 onion, finely chopped

– 2 garlic cloves, finely chopped

– 500g beef or lamb mince

– 125ml white wine

– 1x410g can Italian peeled tomatoes, blended

– 45ml chopped parsley

– salt and freshly ground black pepper, to taste

– 1 large potato, peeled, sliced and fried

– 2 aubergines, sliced and lightly fried

– 60g fresh breadcrumbs

For the sauce, heat the milk, thyme, rosemary, bay leaf and onion in a small saucepan until warm but not boiling. Remove from the heat and set aside to infuse for 20 minutes. Strain, discarding the solids. Melt the butter in a pot and stir in the flour to make a paste. Slowly add the infused milk, stirring continuously until smooth and thick. Season with salt, pepper and nutmeg and set aside. Heat the oil in a large pan and fry the onion and garlic for a minute. Add the mince and brown for 2-3 minutes on high. Stir in the wine, tomatoes and parsley and season. Simmer for about 20 minutes. Preheat the oven to 180°C. Arrange the fried potato rounds in a baking dish and season. Spoon over the mince mixture and cover with a layer of aubergines. Pour over the béchamel sauce and sprinkle with breadcrumbs. Bake for 30-40 minutes.

makes: 1 pie

difficulty: easy
total time: 50mins

– 15ml olive oil

– 1 large onion, finely chopped

– 45ml fresh dill, finely chopped

– 750g fresh spinach, rinsed and chopped

– 300g feta, crumbled

– 2 large eggs, lightly beaten

– freshly ground black pepper, to taste

– 20ml ground nutmeg

– 3 sheets filo pastry

– 60ml melted butter

Preheat the oven to 180°C. Heat the oil in a pan and sauté the onion and dill for a minute. Set aside. Blanch the spinach in a pot of boiling water for 3 minutes, then drain, squeezing out as much liquid as possible. Place spinach in a bowl with the onion, feta, eggs, pepper and nutmeg and mix well. Brush each sheet of filo pastry with butter and use to line a greased or sprayed 20cm baking pan, draping the excess pastry over the sides. Spoon the spinach mixture into the base of the pie and fold over the pastry to enclose the filling. Brush with the remaining butter and bake until golden and crispy, about 30 minutes.