eat. Stir in tea, spices and ginger until combined. Let stand
immed baking tray. Line base and 2 long sides with parchment
Preheat oven to 400\u00b0F. Heat 1 tbsp oil in a frying pan and saute onion and dates for 5 mins. Add spinach, cover and cook for 2-3 mins until wilted. Add cumin and season.
Cut a deep pocket in each chicken fillet and stuff with spinach and date mixture. Arrange in a large greased roasting pan. Toss beets with remaining olive oil and rosemary and season well. Spread around chicken and roast for 30 mins. Add tomatoes and cook for another 10 mins until chicken is cooked through and beet is tender.
>Add in the bicarb and stir well to combine.
Place the milk, banana, strawberries and date or fig in a blender.
Blend on medium for 10 seconds.
Add to oats and dry milk.
Blend until smooth.
Pour into a glass and top with a sprinkle of cinnamon.
combine the dates, figs, butter and baking soda. Pour in the
Place figs in medium bowl; cover with cold water. Let stand overnight; drain.
Combine figs with remaining ingredients in large saucepan. Stir on high heat, without boiling, until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, about 30 mins or until relish thickens slightly. Discard cinnamon.
Pour hot relish into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.
For fig-olive salsa, heat 1/2 tsp oil in a saucepan and sweat shallot until translucent. Add vinegar and remove from heat. Add fig and olives. Season and set aside.
Heat remaining oil in a non-stick frying pan, season chicken then saute, turning, for 10 mins. Meanwhile, cook pasta in boiling salted water according to package instructions.
To serve, heat tomato puree in a saucepan and add basil. Arrange chicken on a plate and top with pasta, salsa and sauce.
ix in large bowl. Cover and refrigerate 3 hours or overnight
o make the date jam, bring dates, sugar and 1/2 cup
Heat the butter in a large frying pan over moderate heat. Add the bread and cook, stirring, for 2 mins, until golden. Sprinkle the sugar over the bread and continue to cook and stir for 2-3 mins or until caramelized. Remove from the heat.
Place the jam and 1/4 cup of water in a small saucepan. Cook and stir over low heat for 2 mins or until the jam melts.
Spoon the bread mixture onto serving plates. Top with dollops of ricotta, mint and zest, then drizzle with the fig sauce. Serve dusted with powdered sugar.
ith second sheet, and pound with meat pounder
garlic powder, cayenne pepper, cloves, and cinnamon in a saucepan; simmer
ven to 325\u00b0F. Grease and flour an 8 inch springform
Soak the figs and pistachios for 1 hour in the boiling water (If you can only find salted pistachios, rinse them first).
Grease a standard loaf pan.
Preheat the oven to 350\u00b0F.
Cream the butter and the sugar, then beat in the egg and vanilla.
Mix the flour with the soda and salt.
Mix it into the butter mixture and then add the figs and the pistachios in their soaking liquid.
Scrape into the loaf pan and bake for 1 to 1 1/4 hours.
aper.
Put egg whites and the few drops of vinegar
hop the dates, figs and onion.
Scatter onion into
p capacity).
Place dates and baking soda in a medium
minutes, stirring frequently. Remove and set aside to cool.
uice, 1/2 cup water and brown sugar in a small