Roasted Rhubarb in Maple Syrup

-

My local Turkish shop has delightful fruits and vegetables - and an array far broader than any supermarket around. The other day when I passed by I found fresh rhubarb, and couldn’t resist taking some home. Inspires by a great-looking Sainsbury’s recipe, this is what I did with it.  

Roasted Rhubarb in Maple Syrup

Ingredients (serves 2):
400g rhubarb (roughly 4 stalks), chopped into 7cm pieces
4 tbsp Greek yoghurt
80g maple syrup
zest of 1 lemon

Instructions:
1. Preheat the oven to 200 degrees Celsius. Place the rhubarb on a baking tray and drizzle the maple syrup over. Take a baking brush and brush it over the stalks.

2. Place the tray in the bottom third of the oven and bake for approximately 12 minutes.

3. Remove and serve with the yoghurt, sprinkled with the lemon zest.

Comments

Post a Comment

Popular posts from this blog

Bok Choy Noodle Soup with Quail Eggs

-
Image
The day I made this soup is the day I learned to recognise the flavour of star anise in food. I’d known it in licorice, but had never realised what it did to hearty dishes. Star anise, I learned, is one of the five ingredients in Chinese five spice powder - (along with cloves, cinnamon, Sichuan peppercorns and fennel) - the Chinese have been using it for ages. And I never would have guessed it, but it does something quite amazing.  Ingredients (serves 2): 2 tablespoons olive oil 2 large shallots, minced 1 bunch scallions, chopped. Set the green aside for the topping.  4 cloves garlic, minced 2 tablespoon fresh ginger, minced 2 whole star anise 1300 ml chicken broth 2 tablespoon soy sauce 240g mushrooms, sliced 1/2 head of large bok choy, roughly chopped 120g rice noodles 4-6 quail eggs (or 2 regular eggs), medium-soft boiled garnish: red pepper flakes or sesame seeds Instructions: 1. Take the olive oil and heat in a medium sized soup pan, then add the shallots and cook for 3-4 minutes
Click to read the rest of this post »

Salmon, Avocado and Arugula (Rocket) Salad

-
Image
I’ve been doing a lot of smoked salmon dishes lately. They’re all slightly different, but one thing many of them have in common is the avocado-salmon pairing, which is just lovely. Here’s yet another take on it, in a simple fuss-free salad with this lovely recipe by Melanie of the Fuss Free Cooking blog. Ingredients (serves 2): 60g arugula (rocket) lettuce 100g smoked salmon, torn into pieces 1 avocado, sliced 1/2 large cucumber, sliced into half moons 2 tablespoon sesame seeds, toasted 1 lime, juiced 4 tablespoons olive oil optional: drop of sesame seed oil Instructions: 1. In a small bowl, mix the lime juice, olive oil, sesame oil and 1/2 of the sesame seeds. 2. Toss the arugula, avocado and cucumber in a bowl and top with the smoked salmon. Drizzle over the dressing. 3. Top with the remaining half of the sesame seeds and serve.
Click to read the rest of this post »

Thai Pork and Peanut Curry

-
Image
After a long spiel of Italian and Western dishes, I’ve been drawn to Asian lately - from stir fries to curries. Two of the ingredients I’d bought to play around with were bok choy and pork. After testing them recently in a Chinese-inspired stir fry, today I decided to go Thai and try them in a curry recipe that originally called for mini corn. The result was simple but intensely flavourful - and although I’ve been eating something different almost every day, this is definitely going down on my repeat-list.  Ingredients (serves 1): 120g pork, sliced along the grain 65g mushrooms, sliced 1 large leaf bok choy, roughly chopped 2 scalllops, diagonally sliced 1 tablespoon Thai red curry paste 2 teaspoons smooth peanut butter 100ml coconut milk 100ml water 1/2 tablespoon Thai fish sauce 1/2 tablespoon soy sauce 1 tablespoon vegetable oil 1 teaspoon soft brown sugar stalks and leaves of 1/4 bush cilantro, stalks finely chopped and leaves picked Juice of 1/2 lime Serve with white rice or Thai
Click to read the rest of this post »