Sweets for the weekend
Serves 6
Preheat oven to 180 Celsius
Combine rhubarb, seeds from pomegranates, lime zest and juice,sugar and cinnamon quills in the baking dish. Cover with foil and bake for 20-25 min. Cool and serve in small glasses, with yogurt and cream, sprinkled at top with cinnamon sugar.
History
It’s a fruit originally from Southwest Asia.
It grows on trees and contains lots of small seeds.
Some Jewish scholars believe that it was the pomegranate that was the forbidden fruit of the Garden of Eden.
It is said to have 613 seeds which corresponds with the 613 mitzvot or commandments of the Torah.
However the actual number of seeds varies with individual fruits.
Facts
It is in season from September to February in the northern Hemisphere.
And March to May in the southern Hemisphere.
Benefits
It can reduce heart disease risk, blood pressure and has an effect on prostate cancer and diabetes.
Cannellini beans soup with pomegranate salsa
4 stalks with celery, finely chopped
1 onion finely chopped
2 table spoons olive oil
Fry on the pan for about ten min, or until soft.
Then add
2 feds garlic
Let it then boil for about five more minutes.
Then add
2 cups cold water
2 cans of organic cannellini beans, drained
sea salt
fresh ground black pepper
Let it all boil for about ten min., before you cool it down so you can put it all in the blender.
Reheat before serving and add more salt and pepper to taste.
Add a few spoonfuls of the pomegranate salsa and it’s ready to go.
Pomegranate salsa
seeds from half a pomegranate
A handful of mint leaves
2 tablespoons of extra virgin olive oil
juice of one lime
Stir it all together and let it sit for a while before serving for the best taste.
Honeydew melon and pomegranate juice
Half a honeydew melon
juice of one lemon
Mix it all in the blender, and top it with one spoon of pomegranate seeds and a few sunflower seeds.
WHITE CHOCOLATE CAKE WITH POMEGRANATE
300g white chocolate
200g butter
250ml (1 cup) buttermilk
165g (3/4 cup) sugar
Put all in a large saucepan over low heat, stir frequently.
When mixture is completely smooth, cool for about 15 min.
2 tablespoons of vanilla extract
2 large eggs
Lightly beat the eggs, and add them and the vanilla extract to the cooled chocolate mixture.
100g (2/3 cup) self raising flour
150g (1 cup) plain flour
Mix all the dry in a bowl and mix in a cup of the chocolate mixture at a time until you have a smooth paste form.
Pour mixture into prepared greased pan. Either 20 cm round shape or smaller, and use 1/3 of the mixture for cupcakes.
Bake the cake in the oven for about one hour and ten min. on 160 Celsius.
If you bake it in Cupcakes leave it in for about 40 min.
Cool the cake and ice it with white chocolate ganache.
White chocolate ganache
200g white chocolate
100g sour cream
juice of half a lemon
Warm the chocolate on low heat, and add the sour cream and lemon juice at the end just before glazing.
At the end top it with seeds from half a pomegranate.
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