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Menu Maker: Recipes from Class 5 at West Twyford

Aisha's Vermicelli Pudding

This is a traditional dessert from the Middle East that uses pasta to make a delicious nutty and sweet dish

Serves 6

D (see abbreviations)

1.5 l milk
100 g vermicelli
25 g blanched and (silvered) almonds
25 g blanched and (silvered) pistachios
6 green cardamoms
125 g caster sugar
25 g clarified butter (ghee)

1. Break vermicelli into small pieces
2. Heat clarified butter until melted
3. Lightly fry the cardamom until the aroma is released. Remove and set aside.
4. Lightly fry the broken vermicelli in the remaining clarified butter.
5. Add almonds and pistachios, and fry for one minute.
6. Add milk, bring to the boil and add sugar.
7. Add fried vermicelli and cardamoms, and simmer for half an hour.
8. Serve warm or cold.

By Aisha, 10, Park Royal, London

Start your meal again by choosing from

Laura's Crab Salad

Mohammed’s Baba Ganoush - Middle East

Zain’s Hummus Tahina - Middle East - TS

Sarv’s Chick Pea Starter - Asian

Daniele’s Swiss Salmon - European - TS

Ezatullah’s Nan – Afghan

TS = time-saver

Or would you rather have


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Produced for West Twyford Primary School by Kids on the Net

2005 Kids on the Net and the authors        Last revised 14-Jul-2005
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