• • • • • • •
3 tablespoons olive oil 1 tablespoon ground cumin 1 tablespoon paprika ½ tablespoon tomato paste 1 pinch chili flakes Juice from 1 lemon 2 sprigs thyme
Steps:
1. Place the mussels, oil, chopped onion, crushed garlic, thyme, wine, water, chopped tomatoes, tomato paste and spices in a pan and fry them over high heat. 2. Take out the mussels and place them into a bowl as they open. Remove them from their shells. 3. Season the rest of the ingredients with salt, pepper and juice of 1 lemon. Add the mussels back into the pan. 4. Serve with lemon, crushed bread and pasta.
8. ANZAC biscuits Ingredients:
• 125g whole wheat or spelled • 50g coconut flakes • 50g almond powder
• 50g small dry fruits (black currants, raisins, blueberries or other berries) • 100g rolled oats • 125g butter • 85g honey • A pinch of salt • ½ teaspoon sodium bicarbonate • 2 tablespoons boiled water
Steps:
1. Preheat the oven at 180°C. Cover a biscuit tray with baking paper. 2. Mix the dry ingredients (flour, coconut, dried fruits, almond powder, rolled oats and salt) in a large bowl. 3. Melt the butter and honey in a pot over medium heat. 4. Mix the sodium bicarbonate together with the 2 tablespoons of boiled water and add them over the dry ingredients together with the honey and butter mixture. 5. With your palms, form small snowballs the size of a walnut and put them in the tray, leaving enough space between them. Flatten them a little by using a fork. 6. Bake them for about 15 minutes in the oven until they get a beautiful copper colour. Place on a grill and allow them to cool completely. If not consumed quickly, store them in jars with lids.
ANZAC biscuits
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