1 cup of corn flour
1/2 cup of wholemeal flour
1 tsp of baking powder
pinch of salt
egg (beaten)
milk
1 cup of brown rice cooked with a tsp of turmeric.
can of corn
spring onions
1 large onion
1 stalk of celery
clove of garlic
1cm of grated ginger
Spices - ginger, coriander, curry powder, cumin
Fry the onion, celery, garlic and ginger and put aside.
Place the flour, baking powder, salt and egg in a mixing bowl.
Mix the egg through to the dry ingredients till it is crumbly.
Add a small amount of milk ~ 2 Tbsp so the mixture forms a wet dough.
Beat the dough with a fork till it is smooth and lump less.
Add some more milk gradually till the mixture is a thick batter.
Add the corn, spring onions, celery, onions, and rice and mix
Fry patties.
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Tuesday, 23 August 2011
Monday, 22 August 2011
Carrot Cake Recipe
Taken from 101cookbooks.com
If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour. Reader Nicole mentions that she made a wheat-free version with good results - substituting one cup oat flour and one cup gluten-free baking mix. Thanks Nicole!
2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon fine grain sea salt
3/4 cup finely chopped walnuts
4 ounces unsalted butter, heated until just melted
1/2 cup dried dates, seeded and finely chopped into a paste
3 ripe bananas (1 1/4 cups), mashed well
1 1/2 cups grated carrots (about 3 medium)
1/2 cup plain Greek yogurt (2% or lowfat is ok)
2 eggs, lightly whisked6 ounces cream cheese, room temperature
3 tablespoons agave nectar or maple syrup (or to taste)
Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.
Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.
Stir the dates into the melted butter, breaking up the dates a bit.
In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 60 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.
While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.
Makes one carrot cake.
Fancy Cauliflower Cheese
1 onion (diced)
2 cloves garlic (diced)
tbsp of butter /margarine
2 tbsp of flour
Milk
Blue Cheese (crumbled)
wine
Cauliflower (chopped)
Fry the onion, garlic with the butter on a medium heat until the onion is soft but not fried.
Add the flour and stir, if it starts sticking move on to the next step, if it is bubbling nicely cook for a minute.
Add as much milk as the mass of the flour/onions. Stir to a thick paste, stirring out any lumps.
Add twice as much milk as before, stir milk through, as I heats up it will thicken.
Once thick add twice as much milk as in the last step, stir till thick.
Add the same amount of milk as before (less if it is looking thin), stir till thick.
Take off the heat and stir in blue cheese
In a lidded casserole dish pour half a cup of wine, place cauliflower in, cover with white sauce. Place on the lid and bake in the oven until cauliflower is tender, around twenty minutes.
2 cloves garlic (diced)
tbsp of butter /margarine
2 tbsp of flour
Milk
Blue Cheese (crumbled)
wine
Cauliflower (chopped)
Fry the onion, garlic with the butter on a medium heat until the onion is soft but not fried.
Add the flour and stir, if it starts sticking move on to the next step, if it is bubbling nicely cook for a minute.
Add as much milk as the mass of the flour/onions. Stir to a thick paste, stirring out any lumps.
Add twice as much milk as before, stir milk through, as I heats up it will thicken.
Once thick add twice as much milk as in the last step, stir till thick.
Add the same amount of milk as before (less if it is looking thin), stir till thick.
Take off the heat and stir in blue cheese
In a lidded casserole dish pour half a cup of wine, place cauliflower in, cover with white sauce. Place on the lid and bake in the oven until cauliflower is tender, around twenty minutes.
Sunday, 21 August 2011
Potato Gnochi
1.5 kg potatoes
500g flour
1 egg yolk
Tomato pasta sauce
Boil potatoes whole in well salted water. The trick is to get the potatoes just cooked that they are edible but not over cooked or they will soak up to much water later.
Drain, cool, peel then mash.
Spread out flour, put the potato on top and add egg. Lightly knead the mixture until it has just come together.
Divide into three pieces. Roll each piece out to a 1.5cm thick roll. Cut into 1cm pieces.
Boil in well salted water. Remove when floating, or until cooked (some may float before edible)
Serve with tomato sauce.
500g flour
1 egg yolk
Tomato pasta sauce
Boil potatoes whole in well salted water. The trick is to get the potatoes just cooked that they are edible but not over cooked or they will soak up to much water later.
Drain, cool, peel then mash.
Spread out flour, put the potato on top and add egg. Lightly knead the mixture until it has just come together.
Divide into three pieces. Roll each piece out to a 1.5cm thick roll. Cut into 1cm pieces.
Boil in well salted water. Remove when floating, or until cooked (some may float before edible)
Serve with tomato sauce.
Wednesday, 17 August 2011
Easy Pasta Bake
Ingredients
Frying ingredients
3 cloves of garlic (diced)
2 onions (diced)
2 stalks of celery (diced)
1 carrot (grated)
Mushrooms (optional)
Oil for frying
Sauce Ingredients
1 can tomato puree
1 can of chopped tomatoes
chopped roasted red peppers (from jar)
Bay Leaf
Some wine, red wine vinegar, balsamic vinegar
Herbs
Roasted vegetable (optional)
4/5 of a packet of Spaghetti
Cheese (preferably mozzarella)
Method
Fry the frying ingredients in a large saucepan until soft and cooked. Add the sauce ingredients and simmer for as long as it takes for the pasta to cook. Cook pasta until soft.
In a casserole dish layer sauce(removing bay leaf), pasta and cheese in successive layers.
Bake in the oven until cheese on top is toasted
Frying ingredients
3 cloves of garlic (diced)
2 onions (diced)
2 stalks of celery (diced)
1 carrot (grated)
Mushrooms (optional)
Oil for frying
Sauce Ingredients
1 can tomato puree
1 can of chopped tomatoes
chopped roasted red peppers (from jar)
Bay Leaf
Some wine, red wine vinegar, balsamic vinegar
Herbs
Roasted vegetable (optional)
4/5 of a packet of Spaghetti
Cheese (preferably mozzarella)
Method
Fry the frying ingredients in a large saucepan until soft and cooked. Add the sauce ingredients and simmer for as long as it takes for the pasta to cook. Cook pasta until soft.
In a casserole dish layer sauce(removing bay leaf), pasta and cheese in successive layers.
Bake in the oven until cheese on top is toasted
Thursday, 4 August 2011
Dal and Naan
Dal
Dal
3 cups of dried Lentils
1 clove of garlic (crushed)
1 bit of ginger (crushed or grated)
3 small Chilli (or more)
8 cups of water or stock
1 tsp salt
End Bits
1 onion
1 can of tomatoes (optional)
roast vegetables (optional)
Spices
coriander
ginger
cumin
turmeric
coriander to serve
Place the dal ingredients in slow cooker. Place on high for one hour, then reduce down to low and cook for at least 5 hours
An hour before serving add the can of tomatoes
Fry the onion with the spices
Add onions to the dal with the roast vegetables, let the flavours mix a bit for twenty minutes
Add coriander and serve.
Naan
1 tsp dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons yogurt
1 egg, beaten
2 teaspoons salt
4 1/2 cups white flour (or sub in some wholemeal)
2 teaspoons minced garlic (optional)
1/4 cup butter, melted (very optional)
In a bowl, dissolve yeast in warm (slightly warmer than body temperature) water. Let stand about 10 minutes, until frothy (some times the bowl needs to be put in a sink of warmer water to get the yeast bubbling). Stir in sugar, yogurt, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume (it takes for ever)
Punch down dough, and knead in garlic. Cut the dough into eight or ten piece. At this stage you are meant to let it rise again but I never have the time
Use the large caste iron fry pan on the large element element set to three and allowing time for the pan to heat up.
Roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes, I don't usually do this.
Remove from grill, and continue the process until all the naan has been prepared. Which takes forever and is very tedious. The element has to be turned down to around 2.5 as the pan heats up, but don't be surprised if they start burning instead of cooking.
3 cups of dried Lentils
1 clove of garlic (crushed)
1 bit of ginger (crushed or grated)
3 small Chilli (or more)
8 cups of water or stock
1 tsp salt
End Bits
1 onion
1 can of tomatoes (optional)
roast vegetables (optional)
Spices
coriander
ginger
cumin
turmeric
coriander to serve
Place the dal ingredients in slow cooker. Place on high for one hour, then reduce down to low and cook for at least 5 hours
An hour before serving add the can of tomatoes
Fry the onion with the spices
Add onions to the dal with the roast vegetables, let the flavours mix a bit for twenty minutes
Add coriander and serve.
Naan
1 tsp dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons yogurt
1 egg, beaten
2 teaspoons salt
4 1/2 cups white flour (or sub in some wholemeal)
2 teaspoons minced garlic (optional)
1/4 cup butter, melted (very optional)
In a bowl, dissolve yeast in warm (slightly warmer than body temperature) water. Let stand about 10 minutes, until frothy (some times the bowl needs to be put in a sink of warmer water to get the yeast bubbling). Stir in sugar, yogurt, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume (it takes for ever)
Punch down dough, and knead in garlic. Cut the dough into eight or ten piece. At this stage you are meant to let it rise again but I never have the time
Use the large caste iron fry pan on the large element element set to three and allowing time for the pan to heat up.
Roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes, I don't usually do this.
Remove from grill, and continue the process until all the naan has been prepared. Which takes forever and is very tedious. The element has to be turned down to around 2.5 as the pan heats up, but don't be surprised if they start burning instead of cooking.