butter

One ingredient five ways: Butternut

Muscat - Arab Today

BUTTERNUT SQUASH & SHRIMP BISQUE Melt 1/2 stick butter in a saucepan, over medium-low heat. Add 1 cup diced onion and cook until transparent, stir occasionally for about 10 minutes. Add 1/4 cup plain flour and stir for 3 minutes. Add 3 cups chicken stock and bring to a boil, stir constantly. Add 3 cups peeled and diced butternut squashRead more

Triple chocolate cookies

London - Arab Today

Ingredients 100g soft brown sugar 100g golden caster sugar 100g butter, softened 1 egg 1 tsp vanilla extract 225g plain flour 140g milk chocolate, melted 85g white chocolate, chips or chopped into chunks 85g plain chocolate, chips or chopped into chunks Method 1-Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butterRead more

Banana & cinnamon whirls

London - Arab Today

Ingredients 225g strong white flour 225g malted granary bread flour 1 tsp salt 1 tsp caster sugar 7g sachet easy-blend yeast 150ml warm milk 1 egg, beaten 1 tbsp olive oil 100-150ml warm water 50g unsalted butter, melted 4 medium bananas 200g dried apricots, chopped 2 tsp cinnamon 100g light muscovado sugar zest 1 orange 4 tbsp runny honey MethodRead more

Caramel apple crumble

London - Arab Today

This simple version of the traditional dessert uses just five ingredients, with porridge oats for extra crunch. Ingredients 8 eating apples, peeled, cored and cubed 6 tbsp Carnation caramel cream (this comes in a can or a squeezy tube) 50g plain flour 50g porridge oats 50g cold butter, diced Method 1-Heat oven to 200C/fan 180C/gas 6. Put the apples intoRead more

Let’s celebrate love with food

Muscat - Arab Today

RED VELVET CHEESECAKE This triple layer red velvet cheesecake starts with a simple boxed cake mix and has a cheesecake layer in the middle. Mouth-watering cream cheese frosting covers the outside. Just the dessert for you and your valentine's day to end the evening with. Ingredients • 1 box red velvet cake mix, 16.25 ounces • 4 eggs • 1/2Read more

Cheesy bean potatoes

London - Arab Today

Ingredients 6 large baking potatoes 85g butter 1 tbsp English mustard 6 large spring onions, finely chopped 175g mature cheddar, grated, plus 85g for sprinkling 2 x 300g cans red kidney beans, drained Method 1-Heat oven to 200C/fan 220C/gas 7. Oil and season the potatoes, then bake for 1 hr until a knife slides in easily and the skins areRead more

Warm chicken & chicory salad

London - Arab Today

Ingredients 1.6kg whole chicken 4 tbsp butter, at room temperature 200ml sherry vinegar, plus 1 tbsp 200g frozen peas 3 tbsp olive oil ½ tsp caster sugar 50g raisins 15g pack dill, roughly chopped 3 heads chicory, green, red or a mixture 50g mixed salad leaves (we used rocket and chard mix) 100g pine nuts, toasted crusty bread, to serveRead more

Chocolate cornflake cakes

London - Arab Today

Ingredients 50g butter 100g milk or dark chocolate, broken into chunks 3 tbsp golden syrup 100g cornflakes Method Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put the butter, chocolate and golden syrup in a saucepan or microwavable bowl.Read more

Chocolate marble cake

London - Arab Today

Ingredients 225g butter, softened 225g caster sugar 4 eggs 225g self-raising flour 3 tbsp milk 1 tsp vanilla extract 2 tbsp cocoa powder Method 1-Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoaRead more