Nutrition
Lemon Syrup
Method
-In a small pan, combine ¾ cup sugar, three tablespoonful of lemon juice and ¼ cup water.
Bring to a boil over high heat and cook just until sugar is dissolved.
Source; Recipejoint
Homemade almond milk
-2 cups raw almonds
-3 cups filtered water
– Vanilla extract, dates, or cinnamon, to taste
Preparation
-Soak raw almonds in water for 6-8 hours or overnight to make them softer and easier to blend.
-Drain and rinse the soaked almonds, then combine them with water in a blender
-Strain the blended mixture to separate the solids (almond pulp) from the liquid (almond juice).
-Taste and adjust sweetness or flavour with natural sweeteners or extracts like (dates or cinnamon)
-Keep refrigerated and drink within a week.
Nutrition
Almond cake
Ingredients
– 5 eggs
– I margarine cup of sugar
– ½ cup of all-purpose flour
– 1 teaspoonful of baking
powder
– -1/4 tablespoonful of
almond extract
– -2 cups of very finely
ground blanched almonds
– -1/8 tablespoonful of salt
and ½ of tarter
– 1tablespoonful of grated
lemon feel
– ¾ cup of finely chopped
blanched almonds.
Method
-In a large bowl, beat egg yolks until light gradually.
– Add half cup of the sugar, beating until thick lemon coloured.
-In a bowl combine flour and baking powder.
-Add almond extract and one cup of the grounded almonds (Mix until nuts are well distributed)
– In another bowl beat egg until foamy. Add salt and cream of tartar, beating until soft peaks form.
-In a remaining ½ cup sugar. Fold in lemon peel and remaining ground almonds.
-Stir a quarter of the egg mixture and blend. (Gently mould mixture).
-Turn into a greased 9 by 13- inch baking pan. (Bake in a 350 degrees oven for 20 to 25 minutes until top springs back when lightly touched.
– cool in pan on a rack for 10 minutes. Meanwhile prepare the lemon syrup.
– Cut cake into diamond- shaped pieces (make 4 length wise cuts in cake, then cut diagonally 11/4 inches apart).
-Pour hot syrup over cake and sprinkle with chopped almonds. Let cool completely.
Nutrition
Goat meat light soup Special: father’s day ‘Aponkye nkrakra’
FATHER’S day is tomorrow and Spectator nutrition column has some wonderful recipe for fathers. Enjoy
Ingredients
300grames of goat
-6 large tomatoes
-5 large garden eggs
-7 red pepper
-I large ginger
-1 large garlic
-2 onions
-25grammes of
tomato puree
-Salt
Method
-Wash ginger, garlic, chilli, one of the onions and three of the tomatoes and put on fire.
-Place in blender and blend to a paste.
-Dice and add the remaining three tomatoes, the diced garden eggs and the last chopped onion. Cook for 30 minutes
-Remove onions and tomatoes and blend
-Place meat on fire, add salt and allow it to cook for 10 minutes.
-Place the meat in a pan cook gently for 10 minutes.
– Add blended garden eggs and tomatoes soup again and simmer.
-Add all blended mixture to the meat and allow it boil
-Add tomato puree cook for some time then water and simmer until the meat is tender.
-Season to taste.
-Serve with fufu, banku or rice.
By Linda Abrefi Wadie
