The Cook Book

Sweet And Creamy Vermicelli

Sweet And Creamy Vermicelli ccexpress
Hiya! Today we will discuss about Sweet And Creamy Vermicelli

Ingredients:

1 1/2 tablespoon ghee
125 gm fine vermicelli
1 1/2 cup hot water
1/4 teaspoon saffron strands
1/2 cup sugar
2 tablespoon sultanas or raisins
2 tablespoon slivered blanched almonds
1/8 teaspoon ground cardamom

Method:

Break the vermicelli into small pieces less than 2.5cm (1 inch) in length.
Heat ghee in a heavy saucepan and fry the vermicelli intil golden brown, stirring so it colours evenly.
Add hot water and saffron and bring to the boil, then turn heat low, cover and simmer gently until vermicelli is cooked.
Add sugar and sultanas and cook uncovered until liquid is absorbed.
Stir in the almonds and cardamom, stir well.
Serve warm or chilled with cream.

Sweet And Creamy Vermicelli

Most Popular

Latest Recipes

Summer Fresh Raspberry Pie

Summer Fresh Raspberry Pie Recipe

Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat.Cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve. Discard seeds and return mashed berries to the saucepan. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries and add sugar. Heat raspberry mixture over medium heat

charcoal tortillas

Charcoal tortillas

Mix together the flour and charcoal in a bowl with 1 tsp salt. Mix the oil and 150ml water into the dry ingredients to form a soft dough. Gently knead for 1-2 mins. Split the dough into 25-30g pieces and roll each into a paper thin circle shape. Heat a dry pan on the hob until very hot, then fry each tortilla for around 30 seconds on each side. If you wish to remove excess flour these can be brushed lightly with a damp pastry brush to bring out the black colour of the charcoal.

slow cooker moroccan lambs stew

Slow cooker Moroccan lamb stew

Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs. Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.