Moringa Garden Circle 

Recipes
Recipes
PRESS AND TV APPEARANCES

 


  


Many asked for the recipe for the Cuban Roast Pork, So here it is:
 
In a big roasting pan place Two- 10 lb. Pork Shoulder Roast , (Bone in),
 
Get the ingredients ready:
  • 1 Bottle of Publix Mojo,
  •  1 Bottle of Publix Sour Orange (for the Marinade)
  • 10 garlic cloves,
  • 8 sliced yellow Spanish onions,
  • salt and pepper to taste.
Poke the roast and insert the garlic cloves, pour the bottles of mojo and sour oranges, and season with the salt and pepper. Cover tightly with aluminum foil and put in a 275 degree oven for 6 hours.

Then carefully open the foil and check the roasts, they should feel as the meat is ready to come apart. put all the sliced onions on top of roasts and baste at 350 oven on broil setting to crisp the top skin (chicharron,) for 15 minutes continuously basting and watching that it doesn't burn. the onions will cook and caramelize.

Then turn off oven and leave warming until ready to serve. Voila! Bon Apetit.
 It makes great Roast Pork sandwiches on Publix Hoagie rolls.
......Oh, my main ingredient:love loveloveLOVE .....Hadny
   

Moringa Pesto
Peppery Moringa Pesto served here with pasta and shrimp.

1 bunch of basil, 1 bunch parsley, 1 bunch Moringa leaves, 6 cloves garlic, 1 cup EVOO
" EXTRA VIRGIN OLIVE OIL" for those of you who do not cook often, 1/2 cup Pine nuts, 1/2 cup almonds, 1/2 cup Parmesan cheese. Put all ingredients in food processor. Pulse until Pesto is ready. Refrigerate up to 10 days. Easy,nutritious, and delicious!

Enjoy!
Hadny Fayyaz

  the moringa martini - the ruddy daggerwind
The Moringatini "Ruddy Daggerwing"
 
Mandarin Orange Infused Vodka (stored in freezer)
Chambord - A French liqueur with an intense flavor of black-raspberries, fruits, herbs and honey
Tropicana Pure Premium Orange Juice Drink (or other brand of orange drink)
Coca and white sugar mix or brown sugar.
 
Coat glass rim with sugar coca mix. 
Into a martini glass, pour 1 oz. orange drink, 1/2 oz. Chambord and 1/2 oz. Vodka.  Stir gently.
 
Enjoy!
Sharon Bogard

DePalma's Lemon Bars
Lemon Bars
INGREDIENTS:

    * 2 sticks (8 ounces) butter
    * 2 cups flour
    * 3/4 cup confectioners' sugar
    * 1/4 teaspoon salt
    * 3 beaten eggs plus one yolk
    * 2 cups sugar (use 1 1/2c if Meyer lemons)
    * 4 tablespoons flour
    * 1/2 cup fresh squeezed lemon juice*
    * 1 tablespoon finely grated lemon zest*
    * sifted confectioners' sugar
 *Note: I use Meyer lemons (because we have a tree in our garden). Meyer lemons are less tart than the Eureka lemons found in the supermarket.
 PREPARATION:
Heat oven to 325°. Blend butter, 2 cups flour and 3/4 cup confectioners' sugar and salt. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes.

For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon zest
Pour over first layer. Return to oven and bake at 325° for 20 minutes.

Loosen around edges,and sift confectioners' sugar over the top while warm. Chill for at least 1 hour, then lightly dust them again with confectioners' sugar before slicing. 

Enjoy!
M.E. DePalma Ford