Shrimp Scampi Recipe | Food Diaries | Zarnak Sidhwa | Appetizer

Method:
Melt butter with olive oil. Add garlic and sauté until fragrant. Add stock, salt, red chili flakes and black pepper and bring to a simmer. Let stock reduce by half. Add prawns and sauté until they just turn pink. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Method:

Roast the nuts on a cookie sheet in a pre-heated 180 degrees C oven for about 5-7 minutes. Remove nuts from the pan to a clean bowl. (This stops the nuts from over roasting) Mix the nuts, dates and candied fruit. Whisk together the flour and spices. In a pan heat the honey, water and sugar, until mixture starts to boil, lower the heat to slow boil for about 2-3 minutes or until the sugar is completely dissolved. Add the honey mixture to the nut mixture and stir to combine. Add the flour mixture and quickly combine well. Place the mixture into a greased and lined 8”cake pan and with wet hands or the bottom of a wet metal spoon flatten the batter so it is even. Dust the top of the batter with a tablespoon of icing sugar before baking. Bake at 160 degrees C for about 35-40 minutes. Let the cake cool for about 10-15 minutes, then run a wet knife around the outside of the cake and remove. Place on a cake stand or plate and let cool completely before dusting with icing sugar.

Method:
Combine the icing sugar, cocoa powder, milk powder, salt and corn flour in a large airtight container. Secure the lid and shake vigorously to combine. To serve: place 2 tablespoons of the mix in a mug and add about 2 fluid ounces hot water or milk. Stir to combine. Fill the mug with more hot water or milk and enjoy.