Recipes our family loves
Kale Tarts with Fennel and Olives
Ingredients 2 tbsp. extra-virgin olive oil, plus more for drizzling 1 medium yellow onion, diced (1 cup) 1 medium bulb fennel, quartered, cored, and thinly sliced (3.
Lemon Poppyseed Cake
Ingredients Cake 185g butter 1/2 cup caster sugar 1/4 cup honey 1/4 cup poppy seeds grated lemon/lime rind 1/2 cup yogurt 1-1/2 cup self-rising flour Syrup 1/4 cup honey 1/2 cup caster sugar 1/2 cup orange juice Directions Cream (beat really well) butter, sugar, and honey until really soft and creamy.
Lemon-Caramel Crepes with Candied Lemons
Ingredients Crepes 6 Tbsp unsalted butter, cut into small pieces 1 Tbsp unsalted butter for pan 3/4 cup + 2 Tbsp all-purpose flour 1/4 cup sugar 1/4 cup salt 1 1/4 cup milk (not skim) 3 large eggs Sauce 1 cup sugar 3 Tbsp fresh lemon juice 1 tablespoon limoncello (Italian lemon-flavored liqueur; optional) 2 Tbsp unsalted butter, cut into small pieces Candied Lemons 1 large lemon 1 cup sugar Directions The crepes can be made one day ahead and refrigerated, wrapped in plastic wrap.
Mayonaise
Ingredients 1 egg yolk 1/2 teaspoon fine salt 1/2 teaspoon dry mustard 2 pinches sugar 2 teaspoons fresh squeezed lemon juice 1 tablespoon white wine vinegar 1 cup oil, safflower or corn Directions In a glass bowl, whisk together egg yolk and dry ingredients.
Mexican Street Salad
Ingredients ½ small white cabbage ½ small red cabbage 1 small bunch radishes , (about 10) trimmed and finely sliced 2 carrots , peeled and finely sliced 1 big bunch fresh coriander (60g) , leaves and stalks finely chopped 2 large jalapeno chillies (or other green chilli) , to taste, finely sliced 1 red onion , peeled and finely sliced extra virgin olive oil 2-3 limes , juice of Directions This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it’s singing in your mouth.
Microwave Peanut Brittle
Ingredients 1 cup sugar 1/2 cup light corn syrup 1/8 tsp salt(if you use unsalted peanuts) 1 - 1-1/2 cups peanuts (any kind on hand) 1 Tbsp margarine or butter 1 tsp vanilla 1 - 2 tsp baking soda (2 tsp makes it more airy) Directions In 2 qt.
Moroccan Slow-Cooked Lamb
Makes 6 servings Ingredients 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons salt 1 teaspoon fennel seeds 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces 4 tablespoons olive oil, divided 1 large onion, finely chopped 1 tablespoon tomato paste 2 cups low-salt chicken broth 1 15 1/2-ounce can garbanzo beans (chickpeas), drained 1 cup dried apricots (about 5 ounces) 2 large plum tomatoes, chopped 2 cinnamon sticks 1 tablespoon minced peeled fresh ginger 2 teaspoons (packed) grated lemon peel 2 tablespoons chopped fresh cilantro Directions Mix first 6 ingredients in large bowl.
About Me
I am a Robotics Researcher, director of the IDEAlab, and Associate Professor in the Ira A.
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