Silq

Silq

Silq, Beans with Spinach, Syrian

Ingredients

2 bunches of spinach

1 onion chopped

5 tablespoons olive oil

1 tablespoon dried coriander

2 tomatoes peeled and chopped

juice of 1 lemon

2 cans black-eyed peas

6 minced garlic cloves

1 can of tomato puree

1/2 cup of water

salt

Instructions

Chop spinach, heat olive oil in a pan, cook onion and garlic until soft, add coriander, pinch of salt and cook for another 30 seconds or so. Add spinach and cook for 2 minutes, add beans, tomatoes, tomato puree and water. Cook for ten minutes until quite thick. Add lemon juice stir and cook for 3 more minutes.

Chill and serve cold with fresh vegetables, carrots, radishes, green onions, red peppers,fresh mint, pickles and warmed pitta bread.

Tarte au Citron

Tarte Au Citron

Ingredients

Pastry

500g flour

250g unsalted butter

150g sugar

1 egg

Cut butter into cubes add flour and rub to a crumb consistency, beat in the egg and add sugar, blend with some water until you have a firm round ball. Leave in the fridge for an hour or so. Remove and roll to fit in a 12 inch round tray. Butter tray and bake blind for 20 minutes at 200c

Allow to cool.

Filling

Juice of six lemons

zest of 3 lemons

500g of caster sugar

300g of double cream, only double cream will suffice

10 free range eggs

Instructions

Beat eggs and sugar, add lemon zest and lemon juice, fold in double cream gently until fully mixed. Apply a light touch to keep it light and full of air.

Pour into the pastry case until full. Bake for 40 minutes at 140c. Leave in oven until brown on top. Remove carefully from oven. the filling will not set until cooled.

Dust with icing sugar

Serve with creme fraîche