dont

Two Raw Sisters: Easter chocolate bowls

dark chocolate

water balloons

Scoop ice cream of

Add your chocolate into a heatproof bowl and melt over a double boiler. Once it is melted, leave too cool until it is at room temperature.

While the chocolate is cooling, blow up the water balloons to the size you want your bowls to be and tie them off.

Line a flat baking tray with baking paper.

Once your chocolate has reached room temperature, hold a balloon at the top and begin to dip the bottom in chocolate. Swirling it around so it has a good layer of chocolate and the chocolate comes a third to halfway up the balloon (depending on how big you blew them up).

Gently move the balloon to the lined baking paper, holding it there until the chocolate slightly drips to create a base for the bowl.

Repeat until you have used all of your balloons.

You should have a little leftover chocolate and scattered space on your baking tray. With this, make little bunny faces and ears placing puffed quinoa as the eyes of the face.

Place the baking tray into the freezer for 20-30mins.

Once set, remove balloons from freezer. Press around the sides gently, breaking the seal between the balloon and the chocolate. Then lightly pierce the balloon with a knife and slowly release the air from the balloon, removing any excess balloon.

Fill balloons with ice cream and top with the little bunny faces. Serve immediately. (Leftover bowls will store in your freezer in an airtight container for up to 5 months.)

Cauliflower bake

Tbsp Olive oil

Onion, chopped finely

Garlic, crushed

Courgettes, grated

Cauliflower florets, and chopped stalks, blanched (Main)

tin Chickpeas, drained

Buckwheat flour, or other gluten-free flour

Baking powder

½ tsp Turmeric

Almond milk

tsp Wholegrain mustard

Salt and black pepper

Tbsp Pesto

basil

Preheat an oven to 180C. Grease and line a 20 x 20 baking dish.

Heat the oil in a frying pan. Add the onion and garlic, cooking for 5 minutes to soften. Add the courgettes, cooking for a further few minutes until softened. Stir through the cauliflower.

In a kitchen processor place the chickpeas, flour, baking powder, turmeric, milk, mustard, salt and pepper, blitzing until smooth. Stir through the pesto and basil. Combine with the vegetables and pour into the baking dish. Place into the oven for 40 minutes or until set in the middle. Cool in the tin before cutting into lunch-size pieces.

Panfried lamb shortloin with greens and greek lemon sauce

Lamb

Tbsp oregano

½ tsp Cracked black pepper

Garlic cloves, squashed

Tbsp Extra virgin olive oil

500 ml Chicken stock

Lemon juice, fresh

broccoli

g Snow peas, stalk ends cut off (Main)

Spinach leaves (Main)

Lemon, zest only

servings Steamed rice

Put the lamb into a large bowl and add the oregano, pepper, garlic and oil. Mix well and leave to marinate for 1 hour.

Bring the stock to a very gentle simmer in a saucepan.

Put the egg yolks and lemon juice into a roomy heatproof bowl and beat well. Reserve.

Remove the garlic from the lamb and season the lamb with salt. Heat a frying pan over moderate heat and panfry the lamb for about 4 minutes on each side for medium (pink and juicy on the inside but cooked). Remove from the heat, place on a plate, loosely cover with foil and allow to rest while you cook the vegetables and make the sauce.

Bring a large saucepan of salted water to the boil and add the broccoli. Bring back to the boil and boil 3 minutes then add the snowpeas and spinach and boil a further 2 minutes. Drain well.

Bring the stock to a rolling boil then remove from the heat. Whisking continually, add the stock slowly to the egg yolk and juice mix. Pour back into the saucepan and place directly over moderate heat and stir until the sauce thickens slightly. Do not boil or it will curdle. Taste and season with salt.

Slice the lamb on the diagonal across the grain of the meat. Serve the lamb on the vegetables with the sauce over it and sprinkled with the zest and the rice on the side.

Homemade potato gnocchi

kg Floury potatoes, even-sized, scrubbed (Main)

Eggs, yolks

Parmesan cheese, freshly grated, optional

Flour

Boil the potatoes until tender, about 35-40 minutes, depending on size. Drain and dry off potatoes over heat. As soon as you can hold the potatoes (use a piece of kitchen paper to help here), scrape off their skins and discard.

Pass the warm potatoes through a potato ricer directly on to your bench top. Add egg yolks and parmesan cheese, if using.

Sift over flour and baking powder. Mix and work lightly into a soft dough. Divide dough into 4 equal pieces and roll each into a long rope. Cut with a lightly floured knife into 3cm pieces. Roll each piece over the back of a fork to make little tracks (this helps to trap sauce).

Freeze in layers between sheets of greaseproof or baking paper. Cook gnocchi straight from the freezer.

Swati's mum's dhal

Split yellow lentils (Main)

Water

Tbsp Ghee, or butter

Cumin seeds

tsp Asafoetida, see above

Garlic cloves, finely grated

Ginger,

tsp Turmeric

Ghee, butter

tsp Asafoetida

Onion, finely sliced

chilli,

Tomato, finely diced

tsp Garam masala

Chilli powder

Coriander

In a large pot cook the lentils in the 6 cups of water for 25-30 minutes.

Heat 2 Tbsp ghee in a fry pan; add the cumin seeds, cooking till they pop.

Add the asafoetida, when it has dissolved quickly add the garlic and ginger, stirring till cooked out. Be careful not to burn the garlic.

Add this mixture to the cooked lentils, along with the turmeric. Simmer till thick.

While the dhal is cooking, temper the flavours to add to the dhal.

In another pan, heat the remaining ghee (or butter); add the cumin seeds and asafoetida.

Next add the onion and chillies, cook until soft and golden, then add the tomato.

Add the garam masala, chilli powder and turmeric and cook until the mixture is semi dried.

Add the tempering mixture to the dhal and adjust seasoning before serving. Garnish with coriander.

Ginger soy salmon on noodles

Runny honey

Tamari

Tbsp Fresh ginger, grated

Tbsp Mirin

Salmon, approx. 150 grams each (Main)

Bok choy

Edamame beans

Noodles,

Tbsp Seaweed, dried, optional

Tbsp Chopped chives, optional

Combine the honey, tamari, ginger, mirin and water in a bowl. Place the salmon in a flattish dish and pour over the honey mixture. Let it marinate for at least 20 minutes, turning once.

Shake off the excess marinade and bake the salmon for 15 minutes or till done to your liking, depending on the thickness.

While the salmon cooks, heat the marinade in a pot, adding another cup of water. Cook the bok choy and edamame.

To serve place some noodles in a bowl, top with greens and salmon. Spoon over the liquid. Garnish with seaweed and chopped chives.

10-hour lamb with flatbreads

Red onions, quartered

Red peppers, quartered

Garlic bulbs, unpeeled, halved

½ kgs Lamb leg, approx. (Main)

Tbsp Oil

Tbsp Sumac powder

water

g Butter

Milk

Plain flour

tsp Caraway seed

Salt

yoghurt,

lemon

Place the onion, peppers and garlic on an oven tray. Place the lamb on top. Rub with the oil, sprinkle over the sumac and season with salt and pepper. Pour in the water.

Cover tightly with tinfoil. Place into the oven for 10 hours. Check after five (for peace of mind), then continue for the remainder of the time.

To make the flatbreads — heat the butter and milk in a small pot until the butter has melted. Place the flour, caraway and salt in a large bowl. Pour the milk into the middle and stir vigorously. Knead on a lightly floured bench for 5 minutes. Leave to sit wrapped for 20 minutes.

Divide the dough into 20 small rounds. Roll each one to 5mm thickness and 8cm diameter. Heat a little oil in a frying pan to a high heat. Cook one flatbread for 2 minutes each side until puffed and browned. Adjust the heat if need be, then continue to cook the remainder, two or three at a time.

If reheating the flatbreads, give them 2 minutes in a warm oven.

Remove the lamb from the oven, pour off the juices and reserve the cooking liquid for later. Allow to sit for 15-20 minutes before serving.

Place on a board and shred. Garnish with the oregano and lemon zest. Squeeze the garlic from the bulbs.

Serve the flatbread with lamb, peppers, garlic and a dollop of yoghurt.

Smoky chilli beans

Kidney beans, dried, beans

smoked chillies, ancho variety (Main)

Coriander seeds

Olive oil

Onions,

Garlic cloves, chopped

Tbsp Oregano leaves

Red chilli, finely chopped

⅕ kgs Tomatoes, chopped; tomatoes

Sugar

Ground black pepper

Coriander leaves, chopped, to garnish

Place beans in a large pot, cover with cold water and leave to soak overnight. Drain and cover with fresh water (do not add salt). Bring to a boil and cook uncovered until tender (about 1-1½ hours, depending on age and dryness of beans).

While beans are cooking, remove stems from dried smoked chillies and discard. Cover chillies with boiling water and soak 30 minutes until tender.

Meanwhile, toast cumin and coriander seeds in a dry pan over medium-high heat, shaking occasionally, until fragrant and starting to pop (about 1 minute). Crush with a mortar and pestle.

Heat oil in a large pan and cook onions and garlic over a low heat until softened but not browned (about 10 minutes). Add crushed seeds, oregano, fresh chilli, tomatoes, sugar, salt and pepper and bring to a boil.

Lift the smoked chillies out of their soaking liquid, reserving the liquid. Chop finely and add to the tomato sauce with the soaking liquid and the drained cooked beans. Bring to a boil and simmer uncovered, stirring occasionally to prevent catching, until thick (about 45 minutes). Alternatively, bake for about 1½ hours in an oven preheated to 180C.

To serve, adjust seasonings to taste then spoon into a deep serving dish and top with coriander.

Lambs' fry with bacon

350 g Lamb's fry (Main)

Bacon,

Onion, thinly sliced (Main)

Tbsp Butter

Tbsp Flour

Worcestershire sauce

Thinly slice the liver into 3mm thick pieces. In a plastic bag, put about 2 tablespoons of flour and shake the slices in it to coat.

Heat a frying pan and fry the bacon until crisp, then remove. Add the butter and gently fry the onions until clear, then remove. Turn up the heat and cook the liver quickly for about a minute on each side - it should still be red in the middle.

Throw the bacon and onion back in the pan and sprinkle the Worcestershire sauce over it. Give it a shake to cover and heat through, then remove from the heat. Serve on toast.

You can also do this with balsamic vinegar instead of the Worcestershire sauce, and if you have any strong fruit jellies like currant or quince paste, throw a teaspoonful of this in as well.

Lemon yoghurt cake

125 g Butter, softened

Caster sugar

Eggs

Greek yoghurt, and extra to serve

Lemon,

½ cups Self raising flour

½ tsp Baking soda,

Lemon juice

Preheat an oven to 170C. Line a 22cm cake tin with baking paper.

Beat the butter and sugar until light and fluffy. Add the eggs one at a time.

Stir in the yoghurt, lemon, flour and baking soda, combining well. Pour the batter into the cake tin. Bake for 50 minutes or until a skewer comes out clean.

While the cake cooks, make the syrup. Place sugar and lemon juice in a small pot. Slowly bring to a simmer, stirring occasionally. Simmer for 5 minutes. Pour over the cake while it is hot and leave it in the tin to cool.

Top 10 dont recipes from across the web

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Top Tags

Two Raw Sisters: Easter chocolate b...

Cauliflower bake

Panfried lamb shortloin with greens...

Homemade potato gnocchi

Swati's mum's dhal

Ginger soy salmon on noodles

10-hour lamb with flatbreads

Smoky chilli beans

Lambs' fry with bacon

Lemon yoghurt cake

Top 10 dont recipes from across the web

The most viewed dont recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Two Raw Sisters: Easter chocolate b...

Cauliflower bake

Panfried lamb shortloin with greens...

Homemade potato gnocchi

Swati's mum's dhal

Ginger soy salmon on noodles

10-hour lamb with flatbreads

Smoky chilli beans

Lambs' fry with bacon

Lemon yoghurt cake

The most viewed dont recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine