The United Nations High Commission for Refugees in Canberra
drew my attention to this delicious recipe from Halimo Isaac. Her story of
resilience and initiative can be read on this website
Malawah
(A sweet flatbread)
Serves 2 – 4
Ingredients: ½ tsp salt; 1 cup sugar; 3 cups flour; 3 cups
milk; 2 eggs; 1 - 2 tblsp vegetable oil for frying; 20cm flat-bottom frying pan
Directions:
Whisk together first five ingredients until totally smooth.
Mixture should be thin. Add water if too thick.
Heat oil in pan for 10 minutes. Spoon batter into center
and use back of spoon to spread batter out. Fry each Malawah individually over
medium-low heat.
Flip after bottom is browned. Eat for breakfast with spiced
milk tea.
These malawah are delicious with tea, but as I was keen to
feature them on this blog which is about pineapple I also teamed them up with caramelised
pineapple!! Beautiful!
The
Only Cookbook You'll Ever Need, Zoë Camrass 1977 London
Caramelised
pineapple
Serves 4
50g butter; 2 tblspn honey; 1 pineapple, peeled, cut in 1cm
slices and cored; 1 tblspn brown sugar; juice of ½ lemon; 50g toasted almonds
Melt the butter in a large frying-pan. Stir in the honey,
and when the mixture bubbles add the pineapple rings. Sprinkle with the sugar
and cook quickly for 1 minute. Turn, baste with the syrup and sprinkle with the
lemon juice.
Overlap the pineapple rings on a warmed serving platter,
sprinkle the almonds on top and serve at once.
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