Rhubarb Rock - 227g (half pound))

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Add the okra and pineapple, cook for 15 minutes, then sprinkle with the spring onion and coriander. Serve immediately. Spoon eight even-sized heaps onto your lined baking sheet, leaving room between each as they spread. Meanwhile, place the rhubarb, 3 tbsp sugar and ground ginger into a large saucepan. Over a medium-high heat, cook the rhubarb until soft – about 10 minutes – stirring occasionally. Cool the rhubarb until lukewarm. Recipe supplied by Bronte Aurell, Scandi Kitchen, scandikitchen.co.uk Vanilla-fried rhubarb on sugar brioche Cook the chops for 2 minutes on each side. Add the remaining butter and orange zest to the pan. Baste the chops, turning once.

To make the cake, cream the butter and sugar until fluffy. Add the eggs one at a time, making sure each one is incorporated before adding the next. My aim , and always has been, is to produce and keep Labradors of good breed type, with beautiful heads, excellent temperament and good sound movement. They are all health tested.Preheat oven to 180ºc / gas 4 / 350ºf and line a large baking sheet or two smaller ones with parchment (makes 8) I can't imagine life without Labradors and I hope the next 37 years are as fulfilling as the last. Our Dogs Put the softened rhubarb in a blender and process until smooth. In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tbsp sugar. Gradually add the processed rhubarb and continue whisking until fully mixed in. Whisk in the cornflour.

Mix the cooking liquor with the oats, cinnamon, yoghurt, half the almonds or pistachios and half the rhubarb. Stir to combine and refrigerate overnight, allowing the oats to soak. We have never been what you would call �big breeders" but our dogs have won over 100 CC�s & Res CC�s for us over the years. In this process we have made up 17 Show Champions, are the breeders of Sh Champions owned by others, and have also made up two overseas Labradors in the UK to Show Champions. Preheat oven to 180C/350F/gas mark 4. Line a 20x20cm baking tin with baking paper, then lightly grease. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the flours and salt, continuing to mix until uniform. Press the crust evenly into the prepared pan and bake for 15-20 minutes, or until lightly browned. Set aside. Our main breed is Labradors but we have also had success with our 3 Pointers, making up two Show Champions, one a Gundog Group Winner, the other a Gundog Group 3 Winner & the third winning his Stud Book Number. We have been fortunate enough to win well with our two Beagles, one a Champion & Hound Group Winner & the other a CC & 2 RCC winner.Pour the marsala into the pan and bubble for a few seconds, then add the orange juice and bring to a simmer. Dot the rhubarb around the chops, drizzle with honey and cook for 4-5 minutes or until the pork is just cooked and the rhubarb is softened but holding its shape. Turn the pork once and don't stir but gently swirl the sauce as it cooks. Serve the muesli topped with the remainingpoached rhubarb, almonds or pistachios, more Greek yoghurt and a drizzle of honey. Beat together the butter, the remaining sugar and the orange zest. Add the egg yolks one at a time, beating after each. Gradually mix in the flour, 150ml of the reserved rhubarb juices and the milk, alternating each one and mixing well after each addition. Whisk the egg whites to soft peaks and fold into the batter. Cook the rhubarb and brown sugar in a saucepan over a low heat, covered, for 15 minutes, until very soft. Transfer to a container and chill.