The Cook Book

Dried fruit compote

recipe image legacy id 856473 11
Hiya! Today we will discuss about Dried fruit compote

Ingredients

Ingredients
140g dried fruits (we used apricots, cherries and sultanas)
½ tsp cinnamon
300ml apple juice
200g tub fat-free Greek yogurt
100g granola

Direction

Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool. Divide the yogurt between 4 bowls then top with the compote and granola.

Dried fruit compote

Most Popular

Latest Recipes

Roasted poultry  curry and coconut coat  with rice 1

Roasted poultry, curry and coconut coat, with rice

Tie the wings and legs of the chicken with a thread. Empty out the insides. Put in the garlic cloves, thyme, rosemary, and season with fleur de sel and pepper. Baste the poultry with the red curry paste and roast for 45mins at 220C. Set aside for 15 mins. Cut the poultry into four slices and arrange on a platter. To make the poultry juice, heat the olive oil in a cast iron pot. Add the chicken carcasses, and when it reaches a brown colour, add the butter. Add in the herbs and sweat the onions for several minutes. Remove the grease from the pot and deglaze with orange juice and coconut milk. Reduce it by half and add in the poultry juice, and herbs. Cook on low heat for 2-3 mins, and then strain the juice to reduce by half again. Heat olive oil in a pan and add in the rice. Cook for 1 min, add the bay leaf, cinnamon stick and cardamom. Cook for 1 min more and add the coconut milk and white chicken stock. Cover and place in the oven at 220C for 15 mins. Once cooked, add all the fruit cubes, raisins, and coconut, and let it cook for several mins. Serve the rice with the chicken and garnish with the fried onion slices and flat-leaf parsley.

Hot chocolate ccexpress

Hot chocolate

Ingredients: 3 cups milk 1/3 cup semisweet chocolate, grated 1

bulghar wheat rocket tabbouleh

Bulgur wheat & rocket tabbouleh

Rinse the bulghar wheat in a sieve under cold running water, then tip it into a large saucepan and cover with cold water. Bring to the boil, then simmer for 10-12 mins or until tender. Drain and tip into a large bowl. Pour the lemon juice into a jug. Add the spices, then whisk continuously as you add the olive oil. Season well, then pour over the bulghar. Fold through the rocket, parsley and spring onions, scatter over the pomegranate seeds and serve.

recipe image legacy id 9072 11

Fragrant shepherd’s pie with apricots

Brown the lamb in batches in a large, deep frying pan (there’s no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch. Set aside the browned mince and wipe out the pan with some kitchen paper. Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil. Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant. Return the meat to the pan along with the chopped tomatoes and purée, honey and the stock. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 mins. The lamb and apricots should be tender, and the sauce thickened; if it’s a little wet still, simmer, uncovered, for another 10 mins. Remove from the heat, stir in the coriander leaves and season well. While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency. Heat oven to 200C/fan 180C/gas 6. Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you’re making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with cling film and use within 1 month, defrosting thoroughly before reheating. Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.