Many global digital asset companies, such as Binance, have established their presence in the country
uae4 hours ago
Makes: 12-16 squares
Preparation time: 20 min
Baking time: 30-35 min
Ingredients
6 eggs, separated
200 ml caster sugar
200 ml plain yoghurt
Grated zest of 1 lemon
160 ml fine polenta or yellow maize meal
175 gm ground almonds
8 fresh peaches, sliced
Icing sugar for dusting
Preheat the oven to 180 °C and line a square cake tin with baking paper.
1. Whisk together the egg yolks and caster sugar in a bowl until the mixture is pale and thick and falls back on itself in a thick ribbon.
2. Add the yoghurt and lemon zest.
3. Using a metal spoon, fold in the polenta or maize meal and almonds.
4. Whisk the egg whites until stiff peaks form and gently fold into the polenta mixture.
5. Spoon half the batter into the cake tin, arrange the fruit on top and spoon the remaining batter over. Bake for 30-35 minutes or until golden and firm. Cool in the tin then turn out on a platter.
Dust with icing sugar and cut into squares.
For the lunchbox, wrap the squares in wax paper and pack. The cake lasts well for 3-4 days if kept in an airtight container.
Makes: 24
Preparation time: 25 min
Cooking time: 25 min
Ingredients
500 ml cake flour
15 ml baking powder
5 ml bicarbonate of soda
5 ml mixed spice
10 ml ground cinnamon
500 ml wholewheat flour
5 ml salt
100 ml bran
100 ml muesli
50 ml desiccated coconut
50 ml sunflower seeds
50 ml flaxseed
100 ml seedless raisins
250 ml sunflower oil
3 eggs
10 ml vanilla essence
250 ml milk
500 ml finely grated carrots
6 mashed bananas
Almond flakes
1. Preheat the oven to 180°C. Grease 24 muffin tin hollows.
2. Sift together the cake flour, baking powder, bicarbonate and spices.
3. Add the wholewheat flour, salt, bran, muesli, coconut, sunflower seeds, flaxseed and seedless raisins.
4. Whisk together the oil, eggs, essence and milk. Add the carrots and bananas. Add the dry ingredients and stir to blend.
5. Spoon the batter into the tins and scatter the almonds on top. Bake for 25-30 minutes.
Serves: 6-8
Preparation time: 15 min
Cooking time: 25 min
For the pasta:
250 gm shell pasta
10 ml salt
250 ml peas
1 red pepper, diced
200 gm herbed feta
Cheese, crumbled
For the chicken:
4 chicken breasts, cut into pieces
Grated zest of 1 lemon
5 ml olive oil
Salt and freshly ground pepper
For the dressing:
45 ml olive oil
15 ml balsamic vinegar
15 ml lemon juice
60 ml chopped fresh parsley
Salt and freshly ground pepper
1. Cover the pasta with boiling water and add the salt.
2. Microwave for 10-12 minutes or until just done but still firm.
3. Drain and toss with the remaining pasta ingredients. Set aside.
4. Season the chicken breasts with the lemon zest, oil, salt and pepper.
5. Put the chicken in a microwave-proof glass dish and microwave for 10-15 minutes or until done, stirring every 5 minutes.
6. Whisk together all the ingredients for the dressing. Pour over the chicken and mix well.
7. Allow the salad to cool. Spoon into small containers with lids. Pack into the lunchbox with an ice brick.
Makes: 4-6
Preparation time: 15 min
Baking time: 35-40 min
Ingredients
15 ml olive oil
2 onions, finely chopped
2 garlic cloves, crushed
200 g spinach, chopped
200 g baby marrows, grated
200 g ricotta cheese, crumbled
200 g cheddar cheese, grated
60 ml finely chopped
Fresh parsley
Salt and black pepper
6 eggs
250 ml self-raising flour, sifted
1. Preheat the oven to 180°C.
2. Grease a 20 cm square cake tin or three small pie tins.
3. Heat the oil and stir-fry the onions and garlic until golden.
4. Mix the onion and garlic mixture, spinach, baby marrows, ricotta cheese, cheddar cheese and parsley. Season with salt and pepper.
5. Whisk the eggs and add to the vegetable mixture.
6. Mix in the flour and turn the mixture into the prepared tin(s). Bake for 35-40 minutes or until golden and done. Cool completely.
7. If baking a large quiche, cut it into squares.
THREE KINDS OF FLAPJACKS
Makes: 32
Preparation time: 5 min
Standing time: 10 min
Cooking time: 12 min
Ingredients
For flapjacks:
500 ml self-raising flour
3 eggs
275 ml buttermilk
Salt and freshly ground pepper
Oil for frying
For tuna and sweet corn flavouring:
170 gm tuna, drained
410 gm whole-kernel sweet corn, drained
2 spring onions, finely chopped
For spinach and beef bacon flavouring:
500 gm finely chopped spinach
125 gm beef bacon, fried and finely chopped For butternut and feta cheese flavouring:
500 gm grated butternut
2 rounds feta cheese, crumbled
A pinch of ground cumin
1. Mix the ingredients for the flapjacks (except the oil) until well blended.
2. Stir in one of the preferred flavourings and allow the batter to stand for about 10 minutes.
3. Heat a little oil and fry spoonfuls of the mixture over medium heat until cooked and golden on both sides.
Tip: The flapjacks freeze well so consider baking a batch in two or all three flavours for variety.
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