NEVER APART
Quick pickles
PREPARE 5 MINUTES
COOK NO COOK
EASY
MAKES 1 JAR
ja r wit h a lid . Cove r with th e picklin g liquid , seal the n kee p a t room temperatur e unti l it’s tim e t o gift.
PICKLING LIQUID • 275ml Goody Natural Sugar Cane Vinegar • 5¼ tbsp caster sugar
CUCUMBER • 3 small cucumbers, peeled into ribbons • 2 dill sprigs CARROT • 1⅓ cups baby carrots, peeled • 1 tsp mustard seeds
RADISH • 1½ cups radishes, thinly sliced • 4 thyme sprigs 1 Se t a saucepa n ove r a lo w heat . Ad d the vinega r an d suga r and hea t unti l th e suga r has dissolved. 2 Arrang e you r choice o f vegetabl e and aromati c i n a sterilised
ONION • 1 red onion, thinly sliced • 3 rosemary sprigs • 5 cloves
GOOD Y KITCHEN TIP
This recipe makes enough pickling liquid for one jar of pickles. To make more, increase the quantity of liquid accordingly.
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Ghorayebah cookies
PREPARE 20 MINUTES PLUS COOLING
COOK 12 MINUTES
A LITTLE EFFORT
MAKES 12 COOKIES
• 100g Goody Natural Peanut Butter 1 Lin e a baking tra y with bakin g paper . Put the butter , vanilla, orang e blosso m an d suga r in a larg e bowl. Beat with an electri c whis k unti l fluffy, then incorporat e
• 1 cup unsalted butter, slightly softened • 1 tsp vanilla essence • ½ tsp orange blossom water • 4 tbsp icing sugar, sifted • 2 cups plain flour, sifted • 24 pistachios
th e flou r and 1 tsp fin e salt.
fridg e fo r 1 hour. 3 Preheat the oven to 160°C . Bake the cookie s fo r 12 minutes unti l lightl y golden. Cool on a tray, then spread peanut butte r on the bottom of hal f th e cookies . Sandwic h wit h th e to p halve s an d keep in a tin.
2 Roll 20g of the dough int o a ball. Sit a pistachi o i n th e middl e an d arrang e o n th e tray. Repeat with the remaining dough and pistachio s – you should have 24. Transfe r to the
24 goodykitchen.com
goodykitchen.com 25
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