CINNAMON + GINGER FRENCH TOAST WITH MIXED-BERRY COMPOTE + MAPLE SYRUP Se rv e s 2
FOR THE TOAST: 1 egg ½ teaspoon cinnamon ½ teaspoon vanilla paste or extract 2 tablespoons milk 4 slices of white bread A small knob of butter A thumb-sized piece of fresh ginger, grated Maple syrup to drizzle FOR THE COMPOTE: 200g raspberries, blackberries, loganberries or tayberries 2–4 tablespoons icing sugar
Tara’s Tip: The mixed-berry compote is also great over pancakes or ice cream. Frozen berries are useful in the winter for this recipe.
38
French toast always seems to be a winner with young and old alike.
Put the ingredients for the compote in a saucepan and simmer gently for 10 minutes. Stir lightly so as not to !"#$%&'(&)*#&!#""+#,&-*+.#&,+//#"+012&3$%#&456&)*#&*#$)& and allow to cool. While the compote is cooling, mix the egg, cinnamon, 7$0+..$&($,)#8#9)"$:)&$0;&/+.%&+0&$&!4-.&'0)+.&-#..& combined. Dip the bread into the mixture, then leave it on a plate to allow the mixture to soak in. Heat a frying pan and add the butter. When it's foaming, add the bread. Fry until golden brown and crisp on both sides. Remove to a plate, sprinkle with )*#&1+01#"&$0;&;"+<<.#&-+)*&)*#&/$(.#&,="'(&$0;&)*#& compote.
CHURROS WITH HOT CHOCOLATE SAUCE Se rv e s 4
!"#$%&'()*+,%,-#$.'/0* !"#$1'+,-$.'/0* A pinch of salt 1 tablespoon olive oil 225g boiling water 2 teaspoons caster sugar 1 teaspoon cinnamon 50g dark chocolate 25g milk chocolate 1 teaspoon golden syrup 75g cream 20-.'/3&*$/,'$4/$(*5$
!"#$%&"#'()*#%'#+,-#."-/#0-*'#1)&*2#3++1"-/#3%$4#%5&# 6#*')77#$""'#*+$"#+8#'(+*"#3()7&-"5#9(+#*%/#)'#9%*#'(")-# 8%.+,-)'"#-"3)4":#;,'#)'2*#5+'#<,*'#8+-#1)&*=
>.$:#&)*#&?.4'",&$0;&,$.)&+0&$&!4-.&$0;&,)+"&+0&)*#&4.+7#& oil and water until the mixture forms a fairly tight dough. Leave to rest for a few minutes. @+9&)*#&,'1$"&$0;&:+00$/40&)41#)*#"A&(.$:#&+0)4&$&!4-.& big enough to dip the churros into and set aside. In a pot, melt the chocolates and golden syrup into the cream, stirring until thick. Place in a bowl big enough to dip the churros into and keep warm until ready to serve. Place the churros dough into a piping bag, then heat =4'"&,'0?.4-#"&4+.&)4&BCDEF2&G4'&:$0&#+)*#"&',#&$&;##(H fat fryer, which will have a temperature-control dial, or a deep frying pan with oil that is at least an inch deep in it. If you are using a frying pan, you can check the oil is hot enough by placing a teaspoon of the mixture into )*#&4+.2&I6&+)&,4.+;+J#,&,)"$+1*)&$-$=A&=4'&$"#&144;&)4&14K Pipe approximately 5cm sections of the dough into the oil and cook for about 2 minutes on each side, turning occasionally to get an even golden-brown colour. Dust with the cinnamon sugar and dip into the chocolate sauce, then enjoy.
39
PRAWNS ARRABBIATA WITH SPELT SPAGHETTI !"#$%&$'($)%*+%$,%"-.($"/)0+$'#.123$+0/2$/2$1/)0+3$ 0#.1+0($."-$4#5($&.2+6
Se rv e s 2
2 tablespoons olive oil 1 clove of garlic, crushed Salt !"#$%&'"()"&'$**$"+*,-./ 1 x 400g tin of chopped tomatoes 1 teaspoon sugar 100g spelt spaghetti Pepper 16 prawns (approx.), shelled (I prefer to use Dublin Bay prawns) 30ml cream (optional)
Heat the oil in a wide, shallow saucepan and gently !"#$%&$'(&)"*+,-&.,$'&"&/,0-'&12&!"+$&#0$,+&!13$4&"05&$'(0& "55&$'(&-',++,&6+"7(!8&9$,*&,0&$'(&$1:"$1(!&"05&!#)"*8& Bring to a simmer and cook for 5â&#x20AC;&#x201C;10 minutes. Cook the pasta according to the instructions on the /"-7($8&;1#&!'1#+5&$,:(&$',!&$1&<(&*("5=&"$&$'(&!":(& time as the sauce. Season the sauce with salt and pepper to taste and add the prawns. If you are using the cream, add this at the same time. Simmer until the prawns are just cooked through and, ,2&#!,0)&$'(&-*(":4&#0$,+&$'(&!"#-(&$',-7(0!8&;1#&.,++& know the prawns are cooked when they turn opaque â&#x20AC;&#x201C; this should take no more than a couple of minutes. Toss the pasta into the sauce in the pan and combine well to serve.
53