NEEM RECIPES RECIPES

Steps:

• 1. Sieve your flour and icing sugar into a large mixing bowl from a height.
  2. Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
  3. Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
  4. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
  5. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
  6. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
  7. Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
  8. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
  9. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
  10. Preheat your oven to 180ºC/350ºF/gas 4.
  11. Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
  12. Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.

Steps:

• Collect a handful of neem leaves. Make sure they are free of chemicals and pesticides; 100 percent organic leaves are recommended to make the herbal powder. 
• Wash it well under running water. You can hold the stalks upside down in the kitchen sink to let the water drain off easily.
• Remove the leaves from the stalks and pat it dry with a kitchen towel. 
• Take a baking tray lined with parchment paper and place the leaves on it. 
• Dry it for a couple of days in the shade. Do not dry under direct sunlight as it may decrease the nutrient content of the neem leaves. 
• The leaves should feel crisp and dry on the touch after being dried. You can keep it for a day more if you feel they are not dry enough.
• Grind the leaves in batches in a coffee or spice grinder till you get a fine powder.
• You can pass it through a sieve to get a smooth powder, or you can skip the step. 
• Store the neem powder in an airtight container and keep it in a cool, dry place away from sunlight.