Foodsnaps

Ingredients (serves 4)

• 800gr dried salt cod (boneless)
• 1 onion
• 2 cloves garlic, chopped
• 150ml (approximately) olive oil
• 2 cans tomato
• flour - enough to coat fish
• 1 bay leaf
• 1 red pepper, sliced

 How to:

The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

1. Remove the fish from the water. Pat it dry with paper towels and set aside.
2. Pour 1/4 of the olive oil into a large, open frying pan and turn on medium heat.
3. Put flour onto a plate and cover cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.
4. Add the rest of the olive oil to the frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the tomato sauce, red pepper and bay leaf and simmer for about 10 minutes, stirring often.
5. Add the cod fish back into the frying pan, reduce heat and let simmer for about 5 minutes.

Serve with bread.

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Just tried these delicious Red Velvet Cupcakes! They are called red velvet due to their distinctive rich red color and are topped with cream cheese frosting.

You can order yours at www.sayitwithacupcake.co.uk

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Ingredients (makes about 30)

• 140g ground almonds
• 250g icing sugar
• 2 egg whites
• a pinch of salt

 For the filling 

• 100g low-fat soft cheese
• 25g 70% cocoa dark chocolate

How to

1. Heat the oven to 160C/fan 140/gas 3.
2. Whizz the almonds and 25g of the icing sugar in a food processor until fine. Mix with 175g more icing sugar in a large bowl. Whisk the egg whites until stiff, add the remaining 50g icing sugar and whisk again until thick and glossy. Fold into the nut mix. Spoon into a piping bag with a 1cm nozzle and pipe out 10p-coin-size blobs of mixture, well spaced. Poke any pointy tops down with a wet finger. If you don't have a piping bag, just snip the end off a sandwich bag and use that instead.
3. Leave to dry for 30 mins, then bake for 12- 15 mins until risen. Cool on the paper. Beat the cream cheese with the chocolate and use to sandwich the macarons together. Will keep for 1 day filled, or up to 3 days unfilled, stored in an airtight container.

Chewy chocolate macarons

Mix 140g ground almonds with 175g icing sugar and 25g cocoa powder. Whisk the egg whites. Once stiff, add 50g icing sugar, then whisk again. For a coffee filling, mix the soft cheese with ½ tsp instant coffee dissolved in a few drops boiling water.

Delicate vanilla macarons

Mix 140g ground almonds with 200g icing sugar and rub in seeds from 1 vanilla pod. Whisk the egg whites. Once stiff, add 50g icing sugar, then whisk again. Sandwich together with a little dulce de leche.

Recipe adapted from BBC Good Food

Here is a video on how to make French Macaroons:

Sucre - Macaroon from Sucre - Founder - Joel Dondis on Vimeo.

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Perfect for a winter day...

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Delicious Lebanese desserts...

         

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