Lemon and cranberry cube cakes

These scrummy little teatime treats are packed full of tastebud-tickling cranberries and lemon zest. Perfect with a cuppa!

Makes: 15
Prep time: 15 mins
Cooking time: 30 mins35
Total time: 45 -50 mins
Skill level: Easy

Costs: Cheap as Chips

Ingredients:

175g (6oz) butter, softened
175g (6oz) caster sugar
175g (6oz) self-raising flour
3 medium eggs
Finely grated zest and juice of 2 lemons
2tbsp milk
170g dried cranberries
4-6tbsp granulated sugar

Method:
Place the butter, sugar, flour, eggs, lemon zest and milk in a bowl and beat until smooth. Stir in cranberries.
Spoon the mixture into 26 x 16.5cm (10¼ in x 6½ in) tray bake tin, lined with baking parchment, and level the surface.
Bake in the centre of the oven for 30-35 mins at 190°C (375°F, gas mark 5), or until the cake has risen and is firm to the touch in the centre. Remove from the oven.
While the cake is still hot, sprinkle with granulated sugar and drizzle with lemon juice. Leave to cool completely, then cut it into cubes.

Nutritional information per portion:
Calories:240(kcal)
Fat:11.0g
Saturates:7.0g
Sugars:16.0g
Salt:0.4g

This nutritional information is only a guide and is based on 2,000 calories per day. 

Vegetable Spring Rolls

Cuisine: Chinese
Category: Starter
Serves: 10 persons
Difficulty:
Cost: Cheap

Ingredients
2 tablespoons vegetable oil
1 tablespoon fresh ginger, chopped
2 cloves garlic, crushed
2 medium onions or 250 g, sliced
2 sticks celery, small size, peeled and finely shredded
2 medium carrots or 300 g, finely shredded
2 medium baby zucchini or 200 g, finely shredded
2 medium green bell peppers or 300 g, finely shredded
2½ cups white cabbage or 250 g, finely shredded
2 cubes MAGGI® Vegetable Bouillon, crumbled
¼ teaspoon white ground pepper
½ teaspoon sesame seed oil, (optional)
18 sheets spring roll pastry, large size
2 cups oil for deep frying

Preparation
Heat vegetable oil in a large pan, add and cook ginger and garlic until fragrant then add onion and stir over medium heat for 2 minutes.

Add celery, carrot, zucchini, green bell pepper and cabbage. Stir for few minutes or until vegetables are almost tender then add MAGGI® Vegetable Bouillon cubes, white pepper and sesame oil. Stir to combine well. Remove from heat and place the mixture on a plate until it cools into a room temperature.

Cut each sheet from the center into 2 triangles. Add 2 tablespoons of the vegetable mixture on each sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.

Before serving, fry rolls by batches in deep hot oil for few minutes or until golden brown.

Timing FactsPreparation time : 35 minutes
Cooking time : 10 minutes

Nutritional InformationFats : 7.60 g
Protein : 2.60 g
Carbohydrate : 19.00 g
Energy : 149.00 Kcal

Cream Cake with Strawberries

Cuisine: Continental
Category: Dessert
Serves: 10 persons
Difficulty: Medium
Cost: Cheap

Ingredients

For the cake:3 eggs
1/3 cup caster sugar or 70 g
½ teaspoon vanilla essence
½ teaspoon lemon zest, grated
½ cup plain flour or 70 g, sifted

For the cream:2 tablespoons butter
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2 cups liquid cream or 500 ml
2 tablespoons gelatine powder, dissolved in 5 tablespoons of hot water
1½ cups strawberries or 300 g, fresh and cut into slices

Preparation
Whisk eggs, sugar, vanilla and lemon zest for 6-8 minutes or until it thickens, then mix in the vanilla essence.

Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together.

Pour the mixture into 24cm greased and floured round cake tin. Bake in a 190°C preheated oven for 20-25 minutes or until when inserting a skewer in the center it comes out clean. Then move out on a wire rack to cool.

Meanwhile, melt butter in a medium non-stick saucepan then add NESTLÉ® Sweetened Condensed Milk . Stir constantly and simmer over a medium heat for 5-6 minutes or until mixture becomes thick. Remove from heat and set aside to cool to room temperature.

Whip the fresh liquid cream until it’s stiff and stir with the cooled NESTLÉ® Sweetened Condensed Milk mixture until all are well combined, and then pour the melted gelatin over with constant stirring. Add and fold with the sliced strawberries.

Slice the cake into 2 layers. Place one layer of cake over the bottom of 24cm round cake tin and pour ½ the quantity of the strawberries cream mixture evenly. Repeat the layering process ending with strawberries cream mixture on top.

Chill for 3 hours or until the cake is firm. Garnish with whipped cream and strawberries. Slice and serve.

Timing FactsPreparation time : 25 minutes
Cooking time : 25 minutes
Cooling time : 3 hours

Almond and Caramel Cookies

Cuisine: Arabic
Category: Dessert
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Ingredients
1½ cups plain flour or 210 g, sifted
1 tablespoon cocoa powder
2/3 cup butter or 130 g, softened
¼ cup brown sugar or 50 g
1 egg yolk

For the topping:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¼ cup butter or 50 g
¼ cup brown sugar or 50 g
½ cup toasted almonds or 75 g, chopped

Preparation
Combine flour and cocoa powder in a bowl and rub in the butter with the fingers to breadcrumbs, add the sugar and the egg yolk and mix to form firm dough.

Press the dough into a greased 28cm x 23cm rectangular cake tin lined with a baking paper, and bake in 190ºC preheated oven for 15 minutes. Leave the dough to cool in the tin.

Place NESTLÉ® Sweetened Condensed Milk , butter and brown sugar in a non-stick saucepan, cook and keep stirring over low heat for 5-6 minutes or until the caramel is pale golden and thick. Fold with the toasted almonds.

Pour and spread the caramel over the dough in the tin then leave to cool completely.

Timing Facts
Preparation time : 20 minutes
Cooking time : 20 minutes

Chicken Zurbian

Cuisine: Yemeni
Category: Main Course
Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Ingredients
5 tablespoons vegetable oil
3 medium onions or 375 g, sliced
1 whole chicken or 1 kg, cut into 8 pieces
8 small potatoes or 800 g, peeled
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
2 cubes MAGGI® Chicken Bouillon
13 cups water or 3¼ liters
Pinch of salt, to taste
4 cups basmati rice or 800 g, washed and drained
Pinch of saffron filaments, soaked in ¼ cup or 60ml boiling water

Preparation
In a large pot heat oil (reserve 1 tablespoon) and cook onions for 3-4 minutes or until they become tender. Add chicken pieces and peeled potatoes, stir for another 6-8 minutes or until chicken changes in color.

Add spices and MAGGI® Chicken Bouillon cubes, stir then add 1 cup water (reserve 12 cups water). Simmer covered over low heat with occasional stirring for 30 minutes or until chicken and potatoes are cooked then set aside.

Meanwhile, add remaining water and salt in another large pot. Bring to boil then add the rice and cook over medium heat for 8-10 minutes or until the rice is ¾ way cooked. Remove the rice and drain.

Place the remaining 1 tablespoon of oil in a bottom of a large pot then add ½ quantity of the boiled rice and pour over the chicken mixture and cover with the remaining rice.

Sprinkle the saffron water on top. Cover and cook over low heat for 25 minutes or until rice is totally cooked.

Turn the rice over a large serving dish and serve.

Timing Facts

Preparation time : 25 minutes
Cooking time : 1 hour

Nutritional Information

Fats : 21.00 g
Protein : 26.00 g
Carbohydrate : 81.00 g
Energy : 629.00 Kcal

Chicken Asparagus

Cuisine: Italian
Category: Light & Tasty
Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Ingredients
2 tablespoons vegetable oil
8 boneless and skinned chicken breasts or 700 g
1 medium onion or 150 g, chopped
2 cloves garlic, finely chopped
3 medium tomatoes or 450 g, peeled and chopped
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Less Salt Bouillon
2 cups water or 500 ml
1 teaspoon dried sage leaves
1 teaspoon dried oregano
¼ teaspoon white ground pepper
1 cup baguette or 65 g, cut into cubes
1 tin canned asparagus or 450 g, cut into halves
8 slices low fat mozzarella cheese

Preparation
Warm vegetable oil in a large non-stick pan fry, add and fry chicken breasts for 8-10 minutes or until they become cooked. Remove from pan and set aside.

Add garlic and chopped onions to the same oil and cook over medium heat for 3-4 minutes or until onions become tender.

Add chopped tomatoes, tomato paste, MAGGI® Chicken Less Salt Bouillon cubes, water, sage, oregano and white pepper. Bring to boil with stirring then simmer on low heat for 5 minutes. Add baguette bread, mix well for 5 minutes or until bread pieces become very soft then pour mixture into a 30cm x 24cm oven dish.

Arrange chicken breasts on top, topped with asparagus and cheese.

Bake in a 200˚C oven for 5-6 minutes or until cheese is melted then serve.

Timing Facts

Preparation time : 20 minutes
Cooking time : 35 minutes

Nutritional Information

Fats : 12.00 g
Protein : 43.00 g
Carbohydrate : 19.00 g
Energy : 359.00 Kcal

Mohallabiah with Milk and Almonds

Cuisine: Oriental
Category: Dessert
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Ingredients
4 cups water or 1000 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
4 tablespoons NIDO Full Cream Milk Powder
1 cup ground almonds or 100 g
½ teaspoon ground cardamom
4 tablespoons white rice flour
2 tablespoons rose water

Preparation
Add water, NESTLÉ® Sweetened Condensed Milk , NIDO milk powder, ground almond, cardamom and rice powder to a large saucepan. Bring to boil under constant stirring.
Reduce heat and simmer while stirring for 10 minutes. Stir in the rose water and remove from heat.
Pour Mohallabiah into cups and chill.
Garnish with almonds and serve.

Timing Facts

Preparation time : 15 minutes
Cooking time : 10 minutes

Oats with Dates and Cardamom Pudding

 

Cuisine: Oriental
Category: Dessert
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Ingredients
4 cups water or 1000 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¼ cup sugar or 50 g
1 teaspoon ground cardamom
1½ cups rolled oats or 150 g
1 cup dried dates or 200 g, seeded and sliced
2 tablespoons rose water


Preparation
Place water, NESTLÉ® Sweetened Condensed Milk , sugar and cardamom powder in a large saucepan and bring to boil.
Add the rolled oats and stir. Simmer on low heat with constant stirring for 5 minutes or until the mixture thickens. Add chopped dates and simmer for 2 minutes. Add rose water and stir.
Pour the mixture over a large platter or in individual cups and set aside to cool into room temperature. Place in the fridge until serving time.


Timing FactsPreparation time : 20 minutes
Cooking time : 10 minutes