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The Weekend Neos Kosmos : 22 August 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 22 AUGUST 2015 21 FOOD fruit Cranberry spinach salad Don't get suspicious when it comes to dried cranberries. Studies have found that they retain many of their antioxidants compared to the fresh ones and can even provide trace amounts of iron, potassium and vitamin C. Ingredients 1 tablespoon butter 3/4 cup almonds, blanched and slivered 500g spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil Method 1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. 2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. 3. In a large bowl, combine the spinach with the toasted almonds and cranberries. Strawberry basil chicken The line between savoury and sweet is blurred in this dish which is certainly able to satisfy the most demanding palates. Ingredients 2 chicken skinless breasts 8-10 large strawberries 3 tablespoon balsamic vinegar 6 large basil leaves 2 1/2 tablespoons olive oil sea salt to taste Method 1. Marinate chicken with two tablespoons balsamic vinegar, two tablespoons olive oil and salt in a ziplock bag. Remove and place chicken on grill for at least five minutes each side depending on thickness. 2. Chop the strawberries and basil into small pieces. 3. Combine in small bowl with 1 tablespoon vinegar and 1/2 tablespoon olive oil. 4. Let the fruit, oil and vinegar sit in bowl until chicken is done cooking. The strawberries will break down and become soft in the vinegar. 5. Remove chicken from the grill and add strawberry chutney on top of chicken. Sprinkle fresh basil on top as garnish. Chocolate and blueberry muffins Gluten-free blueberry muffins to die for, with a chocolate twist that makes them even more irresistible. Ingredients 200g unsalted butter 50g gluten-free plain flour 1 teaspoon xanthan gum 175g ground almonds 250g golden caster sugar 1 teaspoon vanilla extract 6 large free-range eggs 50g white chocolate 200g blueberries Method 1. Preheat the oven to 180°C. Line a 12-hole muffin tray with paper cases. 2. Melt the butter in a small pan over a medium heat, then leave to cool slightly. Meanwhile, sieve the flour and xanthan gum into a bowl, then stir in the ground almonds and sugar. Add the melted butter and vanilla extract, then fold through. 3. In another bowl, separate the egg whites. Whisk the whites well for 1-2 minutes, or until they start to froth. Then, using a metal spoon, stir the egg whites into the flour mixture a little at a time - you want to keep it as light and airy as possible so make sure you don't stir too much. Roughly chop and add the white chocolate, along with half the blueberries, then stir briefly to combine. 4. Divide the mixture between the paper cases, then sprinkle over the remaining blueberries. Place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool on a wire cooling rack, then serve.
15 August 2015
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