VERMICELLI AND ICE CREAM
This classic dessert recipe is a delicious and light way to end any meal. Serves 4
50g sugar (optional half white and half brown sugar)
50g sultanas or raisins
5 cardamon seeds, slightly bruised
3 pieces stick cinnamon or 1/2 teaspoon ground cinnamon
50g almond slivers (optional)
Melt butter in a large saucepan.
Add vermicelli and cook until vermicelli turns golden brown, turning all the time to ensure vermicelli does not burn.
Add cardamon, stick cinnamon sultanas, sugar, almonds and water.
Steam, covered over medium heat until water has been absorbed about 15 minutes, stirring occasionally.
Serve warm on its own or with vanilla ice cream