Broccoli pasta.

Green fast food? Why not.
For broccoli fans and for those who love green colour. Easy meal for busy people.
The best with sprinkled nuts! I highly recommend!

Broccoli Pasta

Serves 2

Ingredients:

200g pasta (choose your favourite)
1 head broccoli, broken into florets
1 tbsp olive oil
1 garlic cloves, finely sliced
200g crème fraîche
50g Brie (with rind), cut into small pieces
¼ cup chestnuts, chopped coarsely
Black and white pepper
Sea salt

Method:

1. Cook the pasta according to the package directions. Steam or boil the broccoli until tender when pierced with a fork, then drain and place in a bowl.
2. Fry the garlic in a large frying pan over a medium heat for about one minute, then add the crème fraîche and bring to a steady simmer. Add brie, sea salt and pepper. Stir until cheese melts.
3. When pasta is cooked, drain the water and place back in the pot. Pour in the pasta mixture and stir through gently until everything is combined.
4. Serve with sprinkled nuts on the top!

Enjoy :)

Rose Water Raspberry Muffins.

Raspberry muffins and rose water* is a very interesting combination. Rose water adds a bit of an oriental taste and makes simple muffins unusual...

*Thanks Sarika for interesting outing to ‘small piece of India’.

Rose water icing is a must! Although you rose water is used for a mixture, without icing the taste won’t be the same!

Rose Water Raspberry Muffins

Makes 6 muffins

Ingredients:

Dry ingredients:
110g (3/4 cup) plain flour
30g (1/4 cup)ground almond
75g (1/3 cup) sugar ( I used fruit sugar)
1 teaspoon baking powder
½ teaspoon bicarbonate of soda

Wet ingredients:
1 egg, beaten lightly
4 tablespoons sunflower oil
6 tablespoons milk
1 tablespoon Rose Water ( I used Heera brand)
80g fresh or frozen raspberry


Rose water icing
7 tablespoons icing sugar
2 tablespoons rose water
1-2 teaspoons water (optional)
1 teaspoon cranberry juice (it makes pink colour, optional)

Method:

1. Preheat oven, 170c. Put 6 paper baking cases in a muffin pan.
2. Put plain flour, ground almond, sugar, baking powder and bicarbonate of soda in a large bowl and stir together.
3. Combine milk, sunflower oil, egg and rose water in a separate bowl.
4. Stir the egg mixture into the flour mixture until just combined. Do not over stir the mixture.
5. Gently fold in fresh/frozen raspberries.
5. Divide the muffin mixture between the paper cases (they should be about two-thirds full).
6. Transfer to a preheated oven, 170C, and bake for 25-30 minutes until risen and golden (skewer inserted into the centre comes out clean).
7. While the muffins are cooking , make the rose icing. Place the icing sugar in a bowl, then stir in rose water.
8. when muffins are cooked, remove them from the oven and place on a wire rack to cool. When they have cooled, spread each muffin with some of the icing.


Enjoy :-)