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300 languages and 270 Nationalities. A cultural mix that makes London such an exciting place to live. Well it used to be anyway, and I’m sure it will become so again soon after lockdown is lifted. Here is an international recipes from the mysterious East.
Ingredients:
180gms semolina
120mls yoghurt
120mls milk
100gms sugar
80gms melted butter
1 tbsp chopped pistachios
½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp cardamom powder
Pinch of saffron
Pinch of salt
Method:
Prepare a 20cm cake tin, grease and line with parchment paper. In a bowl, mix the semolina, salt, cardamom powder, saffron and sugar. Add in the melted butter, yoghurt and milk. Combine well and leave to stand for 15 minutes.
Preheat oven to 180c.
Add in the pistachios, (the batter should be of pouring consistency). Pour the batter into the prepared tin and bake for appx 25 mins / until a skewer comes out clean. Serves well with vanilla ice cream.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.