xiaoxl/recipe_data huggingface dataset:
Lemon Cake


Ingredients:
butter, caster sugar, eggs, lemon juice, fresh lemon rind, self-raising flour, bicarbonate of soda, sugar, water, lemon juice, lemon, rind of

Directions:
Pre-heat oven to 180C degrees (375F degrees].
Place butter and sugar in a bowl and beat until light and creamy.
Add eggs and beat well.
In a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb.
Add to egg mixture and mix until well combined.
Spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer.
--------.
Syrup-----------.
Place sugar, water, lemon juice and rind into a saucepan.
Cook, stirring over a low heat until sugar has dissolved.
Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.
Allow cake to stand for 5 minutes and serve with a dollop of Greek Yoghurt.
Whiskey Sidecar
Category: drinks
By Cally

A great alternative if you don't have brandy available!

Ingredients:
3 tablespoons superfine sugar
1  lemon wedge
2 fluid ounces whiskey
1 fluid ounce orange liqueur
¾ fluid ounce freshly squeezed lemon juice
ice

Directions:
Place sugar in a shallow bowl. Run lemon wedge around the rim of a glass. Dip rim into sugar. Combine whiskey, orange liqueur, and lemon juice in a cocktail shaker; add ice, cover shaker, and shake for 20 seconds. Strain drink into prepared cocktail glass.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 drink

Calories: 389.6
Fat: 0.1 g
Carbohydrates: 52.8 g
Sugars: 48.9 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 10.3 mg
Roasted Vidalias


Ingredients:
sweet onions, olive oil-flavored vegetable cooking spray, dried thyme, salt, fresh ground pepper

Directions:
Preheat oven to 350°F.
Arrange onion wedges on jelly-roll pan coated with cooking spray; lightly coat onions with cooking spray.
Sprinkle thyme, salt, and pepper over onions.
Bake at 350°F for 30 minutes.
Turn wedges over; bake an additional 25 minutes or until onions are tender.
Spoon onions into a serving dish and drizzle with vinegar.
Pressure Cooker Potato Salad
Category: salad
By Peach822

Reduce the time it takes to make this all-time favorite dish and keep the potatoes firm and fresh with this tasty potato salad recipe! I use only one egg yolk and all three whites from the three hard-cooked eggs, but adjust to your own taste.

Ingredients:
6  medium red potatoes, scrubbed
1 cup water
¼ cup chopped onion
1 stalk celery, chopped
salt and pepper to taste
3  hard-cooked eggs, chopped
1 tablespoon chopped fresh dill
½ cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon cider vinegar

Directions:
Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle. Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill. Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 341.3
Fat: 17.4 g
Saturated fat: 3.1 g
Carbohydrates: 40.3 g
Sugars: 2.8 g
Dietary fiber: 3.7 g
Protein: 7 g
Cholesterol: 113 mg
Sodium: 150 mg
Tangerine Lobster Tails


Ingredients:
unsalted butter, tangerines, juice of, tangerines, zest of, kosher salt, lobster tails

Directions:
In a small saucepan over very low heat, melt the butter.
After the butter has melted, skim off the foam.
Add the tangerine zest, juice, and salt.
Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.
Using kitchen shears split each tail in half lengthwise.
If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.
Lightly brush the exposed meat with the butter in the cup.
Grill the lobster tails, meat side down, over Direct Medium heat until lightly marked, 2 to 3 minutes (watch for flare-ups].
Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup.
Remove from the grill and serve warm with the reserved butter on the side.
Nut Rolls
Category: desserts
By Karren L. Kukral

This is a combination of two or three old recipes.

Ingredients:
1 cup white sugar
¼ teaspoon salt
1 cup butter
3  eggs
½ pint sour cream
1 ounce active dry yeast
½ cup warm milk
1 teaspoon white sugar
7 cups all-purpose flour
2 ½ pounds ground walnuts
1 ¼ cups melted butter
2 cups white sugar
1 teaspoon vanilla extract  (Optional)
1 teaspoon ground cinnamon
2  egg whites

Directions:
In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs.  Mix and add 1/2 pint sour cream.  Mix together yeast with warm milk and 1 teaspoon sugar.  Add to mixture.  Add flour.  Mix and knead.  Divide dough into 7 equal parts. To Make Filling:  Melt 1 cup plus 3 tablespoons butter.  Add 2 cups sugar and stir to dissolve.  Add to ground walnuts and mix until coated.  Add ground cinnamon and vanilla extract to taste, if desired.  Divide filling into 7 equal amounts. Roll each dough ball into rectangle.  Spread slightly beaten egg white on top of dough.  Spread  equal amounts of filling on top of each rectangle.  Roll in edges and spread edges with egg whites to seal.  Then roll length wise.  Brush tops with egg whites. Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown.  Cool. These freeze well.

Yields: 6 or 7 rolls

Calories: 500.2
Fat: 35.1 g
Saturated fat: 10.6 g
Carbohydrates: 41.7 g
Sugars: 18.4 g
Dietary fiber: 3.1 g
Protein: 9 g
Cholesterol: 50.5 mg
Sodium: 116.3 mg
Angel Cookies


Ingredients:
shortening, sugar, eggs, vanilla extract, flour, baking powder, salt, sugar

Directions:
Beat shortening and 1 1/2 cups sugar at medium speed until fluffy.
Add eggs and extracts; beat until blended.
Combine dry ingredients,gradually add to creamed mixture, beating well.
Cover and chill at least 1 hour.
Shape dough into 1-inch balls.
Roll balls in 1/4 cup of sugar.
Place on ungreased cookie sheets.
Bake at 350° for 8-9 minutes, until barely golden.
Let cool 2 minutes on sheets.
Transfer to wire racks to completely cool.
Spinach With Corn and Tomatoes


Ingredients:
olive oil, grape tomatoes, coarse salt, fresh ground pepper, frozen corn kernels

Directions:
In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
Add 1 package (10 ounces] frozen corn kernels, thawed.
Cook until warmed through, 1 to 2 minutes.
Add 4 cups baby spinach (about 5 ounces], finely sliced.
Cook until wilted, 1 to 2 minutes.
Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.
Delicata Squash Stuffed With Dried Fruit and Nuts


Ingredients:
pine nuts, brown sugar, dried cranberries, apples, margarine, apple cider, water

Directions:
Heat oven to 350 degrees. Place squash cut side down on a baking pan with sides.  Add 1/2 inch water to  pan.
Bake for 30 minutes or until squash is slightly soft. Remove squash from oven.  Pour water off pan and carefully turn over so cut side is up.
Combine all ingredients for stuffing mixture.
Place mixture into the 4 squash cavities. Return to oven, continue baking for 30 minutes or until squash is soft and topping is browned.
Serve immediately.
Instant Pot® Khichdi
Category: everyday-cooking
By Buckwheat Queen

Two types of legumes, brown basmati rice, and goda masala are cooked in an Instant Pot® for a traditionally flavored Indian classic. Goda masala is a coconut-based seasoning, which gives this dish a fragrant and tasty edge. Khichdi is easy to digest, so it is nice for detox or when you want something light. Leftovers warm up nicely with a touch of water. This is a simple recipe; some cooks like to add vegetables to the saute.

Ingredients:
1 cup brown basmati rice
½ cup whole green mung beans
¼ cup split yellow dal
1 ½ teaspoons cumin seeds
1 ½ teaspoons brown mustard seeds
8 tablespoons ghee, divided  (Optional)
1  shallot, sliced
1 tablespoon minced fresh ginger root
1 tablespoon goda masala
1 teaspoon ground turmeric
1 teaspoon ground black pepper
½ teaspoon salt
6 cups water

Directions:
Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to the rice and mung beans to soak for 15 minutes. Drain and set aside. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute cumin and mustard seeds in 2 tablespoons ghee until fragrant, about 2 minutes. Add shallot and ginger and cook until shallot is tender and translucent, about 5 minutes. Add the drained rice and legumes; stir to combine. Turn off Saute function. Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon of remaining ghee.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 351.4
Fat: 18.6 g
Saturated fat: 10.7 g
Carbohydrates: 40.2 g
Sugars: 2.5 g
Dietary fiber: 4.6 g
Protein: 9.1 g
Cholesterol: 43.7 mg
Sodium: 206.2 mg
Marie Callender's Potato Cheese Soup


Ingredients:
potatoes, onions, celery, salt, half-and-half, butter, margarine, sharp cheddar cheese, fresh parsley

Directions:
Place potatoes, onions, celery and salt in water to cover in a large pot.
Simmer until tender, about 15 minutes.
Puree just until chunky in blender or food processor fitted with a metal blade.
Return to soup pot; add half-and-half, butter and cheese.
Stirring, simmer until piping hot. (Do not boil.].
Presentation:
Garnish with parsley if desired. Good served with cornbread.
Grilled Shrimp with Pineapple and Mango
Category: seafood
By swftjwl

"Grilled shrimp on the barbie" -- the easy way, with pineapple. Plate with your favorite rice and steamed green beans for a yummy, healthy meal.

Ingredients:
1 pound frozen peeled and deveined medium shrimp, thawed
aluminum foil cut into large squares
1 (16 ounce) bag frozen mango chunks
1 ½ cups frozen pineapple chunks
2  onions, sliced
2  tomatoes, cut into wedges
2 tablespoons olive oil, or as needed
2 tablespoons Worcestershire sauce, or to taste
½ teaspoon lemon-pepper seasoning, or to taste
½ teaspoon garlic powder, or to taste
salt to taste

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Place 5 to 6 shrimp in the center of a square of foil. Add a few pieces of mango, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce and sprinkle with lemon-pepper, garlic powder, and salt to taste. Fold the sides up around the shrimp mix to make a packet. Flip upside-down onto another sheet of aluminum foil. Place the folded side of the foil packets down first on the preheated grill. Cook for 10 to 15 minutes; flip so the folded side is up. Continue to cook until shrimp are pink and onions are tender, 10 to 15 minutes more.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 175.3
Fat: 5.4 g
Saturated fat: 0.9 g
Carbohydrates: 19.3 g
Sugars: 13.8 g
Dietary fiber: 2.6 g
Protein: 13.7 g
Cholesterol: 115 mg
Sodium: 257.4 mg
Greek Polpetes (Potato Cakes)


Ingredients:
white potato, salt, fresh ground black pepper, feta cheese, spring onions, red onions, fresh dill, of fresh mint, egg, fresh lemon juice, flour, olive oil

Directions:
In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients.
While still warm, mash the potatoes with the feta cheese, green onion, red onion, dill, mint, egg, lemon juice, *salt and pepper. *Taste the mixture first before adding the salt because feta itself is quite salty. Place the potato mixture in the refrigerator to firm up. Refrigerate potato mixture until ready to fry.
Divide the potato mixture into little balls approximately 3/4"-1" in diameter. NOTE: The potato mixture can be prepared ahead of time and refrigerated until ready to cook.
Flatten the balls slightly and dredge in flour. Heat the olive oil in the pan and fry up the cakes until golden brown on both sides. Drain on paper towel.
Serve warm. I like to drizzle extra lemon juice on top of the potato cakes.
Yield is not known. Serving is estimated.
Thai Thighs


Ingredients:
chicken legs, chicken thighs, green onion, garlic, hoisin sauce, peanut butter, fresh ginger, soy sauce, fresh lemon juice, fresh coriander

Directions:
In a bowl combine; green onions, garlic, hoisin, peanut butter, ginger, soy, sesame oil, lemon juice and hot pepper sauce.
Arrange chicken legs in an oven proof dish.
Spoon sauce over the chicken.
Bake in 375F degrees oven for 45-50 minutes or until golden brown and cooked.
Sprinkle with the chopped coriander.
Serve.
Tiatip


Ingredients:
"irish cream"

Directions:
"Layer carefully in shot glass."
Marinated Beef (Oamc)


Ingredients:
beef, lemon juice, Worcestershire sauce, dry mustard, canola oil, red wine vinegar, reduced sodium soy sauce, black pepper, garlic

Directions:
Assembly Directions:, Cut beef into suitable strips or pieces., Place in freezer bags or rigid containers., Combine all marinade ingredients., Pour into freezer bags or containers over meat., Label and freeze., Cooking Directions:, Thaw at room temperature., Grill, broil, or stir fry beef., Discard leftover marinade.
Kale and Sausage Soup
Category: soups-stews-and-chili
By Husband053

Delicious spicy kale soup with sausage!

Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups water, or more as needed
1 large onion, chopped
5 cloves garlic, minced
5 sprigs fresh thyme
3  bay leaves
1 tablespoon dried sage, or more to taste
1 pound ground hot Italian sausage
4  red potatoes, or more to taste, chopped
1 large bunch kale, stems removed and chopped
1 pound fresh mushrooms, quartered
1 cup half-and-half
salt and ground black pepper to taste

Directions:
Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease. Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 351.5
Fat: 26.5 g
Saturated fat: 11.4 g
Carbohydrates: 16.9 g
Sugars: 2.6 g
Dietary fiber: 4 g
Protein: 13.6 g
Cholesterol: 68.8 mg
Sodium: 1070.2 mg
Hoisin Pork (21 Day Wonder Diet: Day 13)


Ingredients:
hoisin sauce, watercress, of fresh mint, green apple, red onion, lime juice, light soy sauce, fresh ginger

Directions:
Spread  pork with hoisin sauce.  Spray medium frying pan with cooking oil; heat pan, cook pork.  Cover pork, stand 5 minutes.
Meanwhile, combine watercress, mint, apple and onion in medium bowl.
Combine juice, soy sauce, ginger and chilli in small jug.  Add to salad, toss to combine.
Serve salad topped with sliced pork.
Low Carb Stuffed Meatloaf


Ingredients:
lean ground beef, ground pork, green pepper, onion, garlic cloves, thyme, black pepper, eggs, ketchup, cheddar cheese, fresh spinach, mozzarella cheese

Directions:
In a bowl mix together all ingredients except the mozarella and spinach.
On a piece of waxed paper or plastic wrap - spread out the meat mixture - place the spinach ontop - pressing it in slightly - top with Mozarella cheese - and roll it up using the waxed paper or plastic wrap to help you roll it together tightly.
Place in an oven safe dish - bake at 350 degrees for 1 - 1 1/4 hours.
Remove from the oven and let it rest for 10 mins before cutting.
Serve with a tossed salad -.
Orange Garlic Shrimp


Ingredients:
large shrimp, garlic cloves, extra virgin olive oil, orange zest, sea salt

Directions:
Heat olive oil in heavy skillet over medium high heat., Saute shrimp for 2 minutes or just until opaque., Reduce heat and add garlic and salt., Saute for 1 minute until garlic is soft., Remove from heat and toss with orange zest., Serve with crusty bread.
Crab Quiche


Ingredients:
eggs, celery, onion, fresh parsley, dry white wine, black pepper, skim milk, low-fat swiss cheese, low fat mozzarella

Directions:
Preheat oven to 450.
Grease a 9 inch pie pan, and place pie crust in pan.
Beat eggs.  Add milk and rest of ingredients, stirring until well-mixed.  Pour into pie crust.
Bake at 450 for 10 minutes.
Turn oven down to 350, and bake about 45-50 min until quiche is set or a knife comes out clean.
Moroccan Eggplant With Garbanzo Beans


Ingredients:
vegetable broth, onion, garlic cloves, red bell pepper, eggplant, red pepper flakes, turmeric, garam masala, garbanzo beans, lentils, tomato sauce, vegetable broth, raisins, cilantro

Directions:
Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.
Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
Stir to mix well for a minute, and add broth and tomato sauce.
Stir again to mix.
Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
Add garbanzo beans, lentils, red chili flakes, and raisins.
Simmer for another 5 minutes.
Season with salt and pepper.
Serve sprinkled with chopped cilantro.
Lemon-Garlic Shrimp With Bow Tie Pasta


Ingredients:
dry white wine, chicken broth, lemons, lime, garlic cloves, coarse black pepper, crushed red pepper flakes, shrimp, dry bow tie pasta, flour, paprika, olive oil, butter, parmesan cheese, fresh parsley

Directions:
In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally.
When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package.
Meanwhile, combine flour and paprika (if using] on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture.
Reserve the marinade.
Heat olive oil in a large skillet over medium-high heat.
Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.].
Set cooked shrimp aside.
Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently.
Return shrimp to pan, stir well, reduce heat to medium, and add milk.
Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture].
Add parmesan cheese and parsley, stir to combine.
Add cooked pasta and stir well to completely coat with sauce.
Serve hot.
Chardonnay Chicken Piccata


Ingredients:
boneless skinless chicken breast halves, all-purpose flour, sea salt, fresh ground black pepper, garlic powder, butter, chicken broth, white wine, lemon juice, garlic clove

Directions:
Combine the flour, salt, pepper, and garlic powder on a pie plate.
Melt the butter in a large skillet.
Dredge the chicken in the flour mixture and place in the hot skillet.
Cook about 8 minutes, turning once, until lightly browned on both sides.
Remove to a plate, and cover to keep warm.
Add the wine, chicken broth, lemon juice and minced garlic to the skillet.
Bring to a boil, scraping the pan to bring up the browned bits on the bottom.
Return the chicken pieces to the pan, cover, reduce heat to medium low, and simmer for 10 minutes.
Serve by placing a chicken breast on top of a serving of rice or angel hair pasta, and spoon sauce generously over top.
Aloo Matar


Ingredients:
onion, ginger, garlic, cinnamon stick, olive oil, ghee, ground turmeric, ground cumin, chili powder, fresh ground black pepper, potatoes, green chilies, tomatoes, tomato puree, salt, fresh coriander leaves

Directions:
Liquidise the onion, ginger and garlic. Heat the oil or ghee in a wok and stir fry the onion mixture and the cinnamon until the mixture changes colour.(around 5 minutes].
Reduce the heat and add the turmeric, cumin, chilli powder and black pepper. Stir for around 1 minute, then add the potatoes and chillis.
Stir fry for around 3 minutes then add the tomatoes, salt and tomato puree. Mix and add around 250 ml warm water and bring to the boil.
Cover tightly and simmer for around 10 minutes (the potatoes should be half cooked]. Add the peas and cook, covered, for a further 10 minutes until the potatoes are cooked through.
Remove the cinnamon and serve garnished with coriander leaves.
Quesadillas in a Jiffy for One - Got Soup?


Ingredients:
yellow onion, chili pepper, cheddar cheese, flour tortillas

Directions:
Strain the soup for a couple of minutes until well drained.
Place the strained ingredients into a medium bowl.
Mince, olives, onion and chili pepper.  Combine it with strained ingredients as well as a small amount of grated cheddar cheese (approx. 3 TBSP].
Place filling on half of each wrap leaving room around edges for cheese.
Add more grated cheese on top of the filling and near edges.  Approx 1/4 cup each (the cheese will act as glue].
Add a little oil to a baking pan.  Fold wraps and place on pan.  Add more oil on top and use your hand to smear the oil over the entire wrap.
Bake in toaster oven or regular oven at about 400 degrees until wraps are a little brown (shouldn't take but about 8 minute so keep your eye on it].
Cut and serve hot.  Another option is to wrap in foil before heating/browning in the oven so that it can be heated/browned later.
Fluffy Lemonade Gelatin


Ingredients:
lemon gelatin, boiling water

Directions:
Dissolve gelatin in boiling water and stir in lemonade until dissolved., Chill until partially set- about 2 hours., Whisk in whipped topping., Pour into a 13-in. x 9-in. x 2-in. dish., Chill until firm.
Vietnamese Chicken Salad


Ingredients:
chicken breast halves, garlic clove, sugar, lime juice, fish sauce, savoy cabbage, fresh mint leaves, fresh cilantro leaves, red onion, hot chili peppers, hot chili pepper, seedless cucumber, carrots, red bell pepper, roasted peanuts

Directions:
Salt, pepper and roast chicken breasts at 400 until done.
Cool.
Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
Set aside.
Remove chicken meat from bones and slice each breast thinly on the bias.
In a medium bowl, toss together cabbage, mint, and cilantro.
Add 1/2 of the dressing and toss.
Place on a large platter or 4 individual platters.
Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Passionfruit Fudge


Ingredients:
sugar, butter, yogurt, coconut cream

Directions:
Place sugar, butter, and yogurt into heavy-based saucepan.
Stir over low heat until sugar is dissolved; bring to the boil.
Boil without stirring until 239F or soft ball stage is reached.
Remove from heat.
Leave for 4-5 minutes.
Stir in passion fruit concentrate and coconut cream and whip until mixture is thick and creamy.
Pour into lightly buttered 8 x 8 pan.
While still warm but firm, cut into squares.
Leave until completely set before removing from tin.