Oranges in Amaretto

Serves 2
For this delicious, light and refreshing dessert you will need two large or three medium oranges, 50-100mls Amaretto (to taste) and two dessert spoons of strained plain yoghurt.
Peel the oranges and remove pith. Slice into even rings and place in two shallow dessert plates. Dribble half the Amaretto over the oranges on each dessert plate and refrigerate for at least 30 minutes.
To serve place one spoonful of the yoghurt in the centre of the oranges on each dessert plate.
Then enjoy!!!!
 

Courgette Balls

This quick and easy recipe can be made in 10-15 mins can be used as a starter or as an accompaniment.
 
Ingredients to serve 4 people
 
4 courgettes, coarsely grated
1 red onion, coarsely grated
50g self-raising flour
1 egg
75g fresh breadcrumbs
50g self-raising flour
2 tsp dried mint crushed

salt and fresh ground black pepper to taste

Vegetable oil for deep-frying

 Place the grated courgette, onion and mint in a bowl and stir well then

 season with salt and freshly ground black pepper.

Next stir in the egg and breadcrumbs and mix until smooth.

Now Shape the mixture into walnut sized balls and put on a baking tray you arenowready to heat the oil in a pan and on a medium heat then fry the Courgette fritters for a couple of minuetes untill golden brown, drain on a wire tray and serve immediatly

Stuffed Peppers

Ingredients

6 peppers                                     
2 tbsp butter                                 2tbsp fresh mint (chopped)
1 finely chopped onion                      1 egg yolk
1 tsp olive oil                                  salt & ground black pepper
1/2 tsp salt                                    mint leaves for garnish
1 cup bulgar wheat.
1 tbsp chopped almonds & 1 tbsp finely chopped apricots.

Pre-heat your oven to 200c and whilst that is heating, carefully slit each pepper down the side to remove core and seeds. Melt your butter in a small pan and add the onion then cook until soft.
Meanwhile, bring 1 cup of water to the boil in another pan, add the oil and the salt, then remove the pan from the heat and add the bulgar wheat. Stir well and leave this to stand for 5 minutes. Once water is absorbed, stir in the cooked onion, raisins, apricots, almonds and chopped mint. Season to your taste with the salt and ground black pepper, then stir in the egg yolk.
Fill the peppers to about 3/4 full, place in a lightly oiled oven dish and bake, uncovered, for about 20 minutes, until the peppers are tender.
This dish can be served hot or cold, garnished with your mint leaves.

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