Saturday, 20 June 2020
Sunday, 14 August 2011
Tabbouleh
I finally found a recipe for Tabbouleh salad that I like. I have made Claudia Rodens version a few times always without success. I found this version of David Tanis' this morning and just tried it for lunch. I loved it, Gavin also had several helping so for someone who doesn't like Tabbouleh, that's a good sign. I used extra mint, and added the cherry tomatoes!!
SERVES 4-6bulgur wheat 100g
salt and pepper
lemons juice of 2, or to taste
spring onions 4, finely minced
mint leaves a small bunch, finely chopped
olive oil 60ml, or to taste
parsley leaves 2 large bunches, coarsely chopped
cherry tomatoes 450g, halved
salt and pepper
lemons juice of 2, or to taste
spring onions 4, finely minced
mint leaves a small bunch, finely chopped
olive oil 60ml, or to taste
parsley leaves 2 large bunches, coarsely chopped
cherry tomatoes 450g, halved
Soak the bulgur in cold water for 30 minutes. Dump the grains in a colander and give it a good shake to drain. Put a clean tea towel in a salad bowl and gather up the drained bulgur to further dry it. Gently remove the towel, put the bulgur in the bowl, and begin to assemble the tabbouleh: season the grains generously with salt and pepper, then stir in the lemon juice and toss well. Add the spring onions and mint and toss. Drizzle in 3 tablespoons of the oil, and then taste and adjust the seasoning. Add half the parsley and mix well.
Spoon the tabbouleh on to a platter, and sprinkle the rest of the parsley over the top. Put the tomatoes in a bowl, season with salt and pepper and the remaining tablespoon of olive oil, and spoon them over the top of the salad.
Spoon the tabbouleh on to a platter, and sprinkle the rest of the parsley over the top. Put the tomatoes in a bowl, season with salt and pepper and the remaining tablespoon of olive oil, and spoon them over the top of the salad.
Wednesday, 11 May 2011
Bean Dip (Sue Leverington)
Ingredients:
1 tbln rice bran oil (or substitute canola or vegetable)1 large onion, chopped finely
1 large garlic clove crushed (optional)
2 x 450 g tins red kidney beans, drained and rinsed
2 x 450g tins butter beans or cannellini or baked beans, drained and rinse
1 tbln gr cumin
chilli powder to taste (optional)
tabasco to taste (optional)
2 tblns tomato paste
2 x 440g crushed tomatoes
Heat the oil to a moderate temp in a saucepan or deep skillet . Cook the onion and garlic gently until transparent.
Add the beans and cook for five minutes, stirring to avoid catchingAdd the spices and cook for a few minutes
Stir in the tomato paste
Add the tinned tomatoes
Simmer for approx 20 mins
Blend according to however smooth or chunky you like it.
NB: This recipe can be used as a dip with guacomole on top, served with crudites incl carrots, celery, cucumber etc. and corn chips or lavash pieces baked; or as a vegetarian option when having burritos or tacos, or in nachos.
Sunday, 22 August 2010
Red Vegetable Curry
Ingredients:
225g bamboo shoots or tips, drained
2 cups (500ml) coconut milk
1/2 cup (125ml) water
2 tbspns red curry paste
1 medium onion, finely chopped
4 kaffir lime leaves
2 medium potatoes, roughly chopped
200g pumpkin, roughly chopped
150g green beans, cut into short pieces
1 red capsicum, chopped
3 small zucchini, chopped
2 tbspns chopped fresh basil leaves
2 tbspns fish sauce
2 tbspns lime juice
3 tspns soft brown sugar
Method:
Cut the bamboo shoots in half, discard the tough ends and set shoots aside. Combine the coconut milk, water and curry paste in a large wok or pan. Bring to the boil, stirring occasionally.
Add the onion and kaffir lime leaves and allow to boil for 3 minutes.
Add the potato and pumpkin to wok and cook over medium heat for 8 minutes, or until the pumpkin is nearly cooked. Add the beans, capsicum and zucchini and simmer for another 5 minutes. Add 1/2 cup of water if the curry is too thick. Add the bamboo shoots and basil. Season with fish sauce, lime juice and sugar. Serve with steamed rice.
225g bamboo shoots or tips, drained
2 cups (500ml) coconut milk
1/2 cup (125ml) water
2 tbspns red curry paste
1 medium onion, finely chopped
4 kaffir lime leaves
2 medium potatoes, roughly chopped
200g pumpkin, roughly chopped
150g green beans, cut into short pieces
1 red capsicum, chopped
3 small zucchini, chopped
2 tbspns chopped fresh basil leaves
2 tbspns fish sauce
2 tbspns lime juice
3 tspns soft brown sugar
Method:
Cut the bamboo shoots in half, discard the tough ends and set shoots aside. Combine the coconut milk, water and curry paste in a large wok or pan. Bring to the boil, stirring occasionally.
Add the onion and kaffir lime leaves and allow to boil for 3 minutes.
Add the potato and pumpkin to wok and cook over medium heat for 8 minutes, or until the pumpkin is nearly cooked. Add the beans, capsicum and zucchini and simmer for another 5 minutes. Add 1/2 cup of water if the curry is too thick. Add the bamboo shoots and basil. Season with fish sauce, lime juice and sugar. Serve with steamed rice.
Tuesday, 15 June 2010
Quiche (Barbara Foster)
Ingredients:
125g cream cheese
75g butter
1 cup plain flour (use Gluten Free Flour Mix)
Method:
Soften cream cheese and butter, mix together and add flour.
Mix by hand into a ball and fridge up to an hour. Roll out in corn flour (for gluten free) or plain flour
Grate cheddar cheese on the base of the pastry Cook a bunch of spinach or silverbeet Mix 6 eggs and half cup milk and/or cream Pour over the cooked spinach and top with grated parmesan cheese. I have used a not too matured fresh parmesan cheese.
Cook moderate oven until cooked.
125g cream cheese
75g butter
1 cup plain flour (use Gluten Free Flour Mix)
Method:
Soften cream cheese and butter, mix together and add flour.
Mix by hand into a ball and fridge up to an hour. Roll out in corn flour (for gluten free) or plain flour
Grate cheddar cheese on the base of the pastry Cook a bunch of spinach or silverbeet Mix 6 eggs and half cup milk and/or cream Pour over the cooked spinach and top with grated parmesan cheese. I have used a not too matured fresh parmesan cheese.
Cook moderate oven until cooked.
Lemon Sour Cream Cake (Margaret Dowe)
Ingredients:
125 g butter
1 tpsn vanilla
1 cup castor sugar
3 eggs
3/4 cup plain flour
1/2 cup SR Flour
1/3 cup sour cream
Optional: small amount of grated lemon zest.
Method:Cream butter, sugar and vanilla. Add eggs one at a time. Sift flour and fold into mixture with sour cream.
Bake at 150°C for approx 60mins.
Icing
Ingredients:
60 g butter
1 tpsn lemon rind
1 cup icing sugar
lemon juice to mix.
Margaret makes this in a ring tin as it cooks evenly.
Gluten Free Flour Mix - this needs to be sifted a few times to ensure it blends consistenly
1 cup white rice flour
1 cup potato flour
.5 cup soya flour
Xantham gum
If you use the Gluten Free Flour Mix instead of plain flour and SR flour you will need to add baking powder so it will rise - 1 teaspoon to 1 cup of flour. (ie half teaspoon for the SR flour component)
125 g butter
1 tpsn vanilla
1 cup castor sugar
3 eggs
3/4 cup plain flour
1/2 cup SR Flour
1/3 cup sour cream
Optional: small amount of grated lemon zest.
Method:Cream butter, sugar and vanilla. Add eggs one at a time. Sift flour and fold into mixture with sour cream.
Bake at 150°C for approx 60mins.
Icing
Ingredients:
60 g butter
1 tpsn lemon rind
1 cup icing sugar
lemon juice to mix.
Margaret makes this in a ring tin as it cooks evenly.
Gluten Free Flour Mix - this needs to be sifted a few times to ensure it blends consistenly
1 cup white rice flour
1 cup potato flour
.5 cup soya flour
Xantham gum
If you use the Gluten Free Flour Mix instead of plain flour and SR flour you will need to add baking powder so it will rise - 1 teaspoon to 1 cup of flour. (ie half teaspoon for the SR flour component)
CHRISTMAS MORNING WIFE SAVER: MAKE BREAKFAST THE NIGHT BEFORE AND ENJOY YOUR MORNING (Barbara Foster)
Ingredients:
16 slices white bread, crusts removed
Slices of Canadian back bacon or ham
Slices of sharp cheddar cheese
6 eggs
½ tsp (2ml) pepper
½-1 tsp (2-5ml) dry mustard
¼ cup (60ml) minced onion
¼ cup (60ml) finely chopped green pepper
1-2 tsp (5-10ml) Worcestershire sauce
3 cups (750ml) milk
Dash Tabasco
¼ Lb (125g) butter
Special “K” or crushed Cornflakes
Method:
Put 8 pieces of bread in a 9”x13” (23x33cm) buttered glass baking dish. Add pieces to cover dish entirely. Cover bread with thinly sliced bacon. Top with slices of cheddar cheese. Cover with slices of bread.
In a bowl, beat eggs and pepper. Add mustard, onion, green pepper, Worcestershire, milk and Tabasco. Pour over bread, cover and refrigerate overnight.
In the morning, melt butter and pour over top. Cover with crushed Special “K” or Cornflakes. Bake at 350°F (180°C) uncovered for 1 hour. Let sit 10 minutes before serving.
Serve with fresh fruit and “Land of Nod” cinnamon buns.
Serves 8.
16 slices white bread, crusts removed
Slices of Canadian back bacon or ham
Slices of sharp cheddar cheese
6 eggs
½ tsp (2ml) pepper
½-1 tsp (2-5ml) dry mustard
¼ cup (60ml) minced onion
¼ cup (60ml) finely chopped green pepper
1-2 tsp (5-10ml) Worcestershire sauce
3 cups (750ml) milk
Dash Tabasco
¼ Lb (125g) butter
Special “K” or crushed Cornflakes
Method:
Put 8 pieces of bread in a 9”x13” (23x33cm) buttered glass baking dish. Add pieces to cover dish entirely. Cover bread with thinly sliced bacon. Top with slices of cheddar cheese. Cover with slices of bread.
In a bowl, beat eggs and pepper. Add mustard, onion, green pepper, Worcestershire, milk and Tabasco. Pour over bread, cover and refrigerate overnight.
In the morning, melt butter and pour over top. Cover with crushed Special “K” or Cornflakes. Bake at 350°F (180°C) uncovered for 1 hour. Let sit 10 minutes before serving.
Serve with fresh fruit and “Land of Nod” cinnamon buns.
Serves 8.
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