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This recipe can be made into large cakes to be served as a main course, or smaller cakes to be served as finger food. Either way they are delicious. The cooking time will vary depending on the size of the cakes. The following instructions are for large cakes
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This is a hearty winter soup. By blending only half of the soup you can achieve a really nice texture.
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Pronounced ‘keen-wah’, quinoa, once a crucial ingredient for the ancient Incas, is today a much underused grain. Considered a complete protein by many dieticians, it contains all the essential amino acids and is higher in unsaturated fats (the good ones!!) and lower in carbohydrates than most other grains.
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Lamb shanks are always a favourite. They are really simple to prepare and if cooked slowly will be succulent and tender. Ras-el-hanout is a traditional Moroccan spice which we sell at Zarbo as Moroccan Rub.
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This tart has a strong vanilla flavour that works well with berries. You can, however, make this tart with just about any fresh, soft fruit. If you can find them, try making it with old fashioned, tart gooseberries.
Reserve the vanilla pods and put in an airtight container with 500g sugar to allow the flavour to infuse into the sugar for later use.
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