Ways With Herbs & Spices

• porsi: 4

Petunjuk

APPLE CAKE

Mix 220g of plain flour, 150g of sugar, one teaspoon of baking powder and half a leaspoon each of salt, ground cinnamon, bicarbonate of soda and nutmeg in o bowl. Grate one apple and squeeze it dry. Place into a bowl and stir in two eggs, 120ml each of vegetable oil and milk and one teaspoon of vanilla extract. Pour inlo a loaf tin and bake at 180°C/160°C fan/gasmark 4 for 45-60 minutes unlil a skewer inserted into the center comes out clean

SPICED OLIVES

Heat 60ml of olive oil with one strip each of lemon rind and orange rind in a small saucepan. Stir in half a leaspoon of chilli flakes and hall teaspoon of garlic powder. Stir in two large handluls of olives and a pinch of dried or fresh Ihyme. Serve at room temperature

EASY PITTA CHIPS

Slice three pitta rounds into wedges. Toss with one tablespoon of olive oil and half a teaspoon each of ground cumin and coriander. Season wilh salt and pepper and arrange on a baking tray. Bake at 220°C/200°C fan/gas mark 7 for eight minutes until crisp.

ONE-PAN LEMON CHICKEN

Heat a bil of oil in a large frying pan over a medium-high heat. Season eight chicken Ihighs with salt, pepper and one tablespoon of mixed dried herbs. Cook for 10 minutes, flipping once. Remove from the pan and stir in 100ml of while wine. Bring to the boil and reduce by half. Slir in one

teaspoon of lemon juice and two crushed garlic doves. Return the chicken to Ihe pan, add a lid and simmer until cooked.

CURRY ROASTED POTATOES

Season 600g of new potatoes with one tablespoon each of sea salt and curry powder. Toss wilh olive oil in a baking lin and roast at 200°C/160°C fan/gas mark 6 for 35-40 minutes until tender.

SPLIT PEA SOUP

Heat some oil in a saucepan over a medium heat and cook one chopped onion and two crushed garlic doves with half a teaspoon of dried oregano and a pinch of salt and black pepper for 10-15 minutes. Add four chopped carrots, three small red potatoes, 400g of split green peas and 1.8 litres of vegetable stock. Boil, then simmer for 1½ hours until all the peas are tender. Puree until smooth

TOMATO PAPRIKA CHICKEN

Heat some oil in a frying pan over a medium-high heat and season four chicken breasts with salt and black pepper. Cook for 4-5 minutes per side until browned. Remove from the pan and set aside. Add one sliced onion and two deseeded and sliced red peppers. Cook for 10 minutes until soft. Stir 200ml of white wine into the pan and cook until reduced by half. Stir in 400g of chopped tomatoes and one teaspoon of paprika. Add the chicken to the pan and simmer for 20 minutes until cooked through.

EASY CHICKEN SHAWARMA

Heat one tablespoon of vegetable oil in a frying pan over a medium-high heat. Season four chicken fillets with three tablespoons of garam masala and cook for 6-12 minutes, flipping once, until cooked through. Serve in pittas with a spoonful of yoghurt and some shredded lettuce.

CUMIN PRAWNS WITH COUSCOUS

Heat some oil in a large frying pan and cook one chopped onion and two crushed garlic doves for two minutes. Stir in two teaspoons of ground cumin, one teaspoon of ground coriander and one cinnamon stick, and cook for one minute. Stir in 220g of trimmed green beans, 200ml of vegetable stock and 400g of chopped tomatoes. Cook for five minutes. Stir in 200g of peas and 400g of cooked and peeled prawns. Heat through and serve on a bed of couscous.

TOASTY GARLIC BREAD

Slice a long baguette in half. Spread each cut side with room-temperature

butter, spreading all the way to the edges. Sprinkle over one teaspoon of garlic salt and dried parsley. Heat under the gril for a few minutes until the edges are browned and crisp.