Monthly Archives: March 2015

Pistachio and feta dip

I recently bought a great cookbook about Persian cuisine called “Persiana”. It’s full of very tasty and fragrant dishes and if, like me, you love middle-eastern food, you’ll be in for a treat. Every dish combines beautiful flavours such as cumin, lemon, sumac or rosewater with gorgeous colours like pistachio green or pomegranate’s flamboyant red. This dip is a great hit and I was asked the recipe many times when I served it.

Pistachiodip_001

Source: Persiana from Sabrina Ghayour

Ingredients

100g shelled pistachios
60g olive oil
200g feta cheese
Handful of dill, leaves picked out
3 handfuls of coriander, leave picked out
1 garlic clove
1 long red chilli, deseeded
145g greek yoghurt
Grated rind of a lemon, juice of ½ lemon

Method

  1. Blitz pistachios and oil on turbo for 2 sec at a time until powdered.
  2. Add the rest of the ingredients and blend 30 seconds /speed 8.
  3. Scrape down the sides and blend another 15 sec/speed 8 until smooth but with still some grainy texture.
  4. Serve with flat bread.

Chocolate Guinness cake

This cake is dynamite. Don’t do it if you don’t intend to do it again and again and again afterwards. This cake is so good, your kids will ask you to have it at every single occasion. So stock up on Guinness, turn on your Thermomix and get cracking!

ChocGuinnessCake_002ChocGuinnessSlic_001

Source: www.cookwithjanie.com

Ingredients

Cake
250 g Guinness or stout
250 g unsalted butter, diced
60 g cocoa powder
400 g sugar
140 g sour cream
2 large eggs
1 tsp vanilla extract
280 g plain flour
2½ tsp bicarbonate of soda (baking powder)
Chocolate Ganache
250 g dark chocolate
250 g double cream
1 tsp real vanilla extract
1 tsp unsalted butter

Method

  1. Weigh Guinness into the TM bowl. Add butter and melt 3 min/50C/Speed 1 (the butter should be softened or melted).
  2. Add cocoa, sugar, sour cream, eggs and vanilla. Mix 45 sec/Speed 5.
  3. Add flour and bicarbonate of soda. Mix 20 sec/Speed 3. Pour into a buttered and lined 23cm springform tin.
  4. Bake for 45 to 70 minutes at 180C without fan/160C with fan/Gas Mark 4.
  5. Cool completely before applying ganache topping.
  6. Ganache: heat all the ingredients together 3 min/50C/Speed 2 or until chocolate is completely melted. Pour onto cooled cake and smooth over the edges.

ChocGuinnessCake_004