New Recipes Of The Week

Veronica Brandy

Apr 27, 2014

Filed under

Raisin Scones

5 cups (500g) all-purpose flour
1 1/4 cup (300ml) of milk or buttermilk
1 cup (160g) raisins
1 stick (110g) unsalted butter
2 heaping tablespoons of baking powder
2 tbsp sugar (optional)
1 teaspoon salt
1 egg

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BAKED ZUCCHINI CORN MEATBALLS

3/4 pound (300g) beef
1 large handful of grated cheese
1 onion
3 tablespoons corn
1/2 pound (200g) zucchini
2 large cloves of garlic
A knob of fresh ginger
Salt and pepper
Parsley
1 egg
4 spices

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Marbled Double Chocolate Fudge

1 can of sweetened condensed milk (about 3/4 pound - 300g)
1/3 stick (40g) butter
3/4 pound (350g) milk chocolate
1/4 pound (100g) white chocolate
1 handful of walnuts
1 pinch of salt

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BISTRO VEAL CHOPS WITH MUSHROOMS

1 tablespoon olive oil
1 beautiful veal rib chop — about 1 1/3 pound (600g)
2 handfuls of fresh button mushrooms
2 shallots
1 yellow onion
1 veal bouillon cube
2/3 cup (150ml) water
Thyme
1 1/2 tablespoon (20g) unsalted butter
Salt and freshly ground pepper

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Mini Cinnamon Donut-Muffins

1 egg
5 tablepoons (75g) softened butter
1/3 cup (60g) granulated sugar
1/3 cup (60g) brown sugar
3/4 cup (180ml) buttermilk
1 2/3 cups (160g) of flour (130g wheat flour and 30g wholemeal flour)
2 teaspoon ground cinnamon
1 1/2 teaspoon baking powder
1 teaspoon vanilla powder or vanilla extract

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HERB-ROASTED LEG OF LAMB WITH CHERRY TOMATOES & POTATOES

3 pounds (1.5 kg) leg of lamb
3 fennel bulbs
3pounds (1.5 kg) of small new potatoes, washed
2 cups cherry tomatoes
Cumin seeds
Rosemary and fresh thyme
2 tablespoon Harissa sauce (You can substitute Sriracha or any chili hot sauce)

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