tag:blogger.com,1999:blog-22425320091493017302024-03-15T11:05:16.927+03:00The Hedonista - RecipesWe've relaunched bigger and better! Come and visit by clicking on the link belowAnonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-2242532009149301730.post-50667883944543075192013-05-05T08:43:00.001+03:002013-05-05T08:43:29.237+03:00Haloumi and Herb Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Haloumi is a vital part of Mediterranean cuisine, particularly in the arc around the eastern shores. It's awful when you eat it straight out of the fridge - it's got this squeeky, rubbery texture, and it's about as salty as the Dead Sea. No - you have to cook it. Some like it simply pan-fried and served with a generous squeeze of lemon, but I think it needs the fresh flavours of something green and aromatic - enter herbs. A great salad for those who need a little more substance with their greens.<br />
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Ingredients:<br />
<ul style="text-align: left;">
<li>150 - 200g Haloumi Cheese</li>
<li>a sprinkling of plain flour (about 1-2 tablespoons)</li>
<li>2 slices of bread (large dice)</li>
<li>1 clove garlic</li>
<li>1/2 cup parsley leaves (plucked, not chopped)</li>
<li>1 cup mixed fresh herbs (I used purple basil, za'atar/savoury and oregano)</li>
<li>2 cups cos leaves (loosely chopped) </li>
<li>2 ripe tomatoes (large dice)</li>
<li>juice of 1 lemon</li>
<li>a couple of glugs of olive oil </li>
<li>salt and pepper to taste<a name='more'></a></li>
</ul>
<br />
(dressing may require a touch of sugar or mirin if tomatoes are not ripe and sweet)<br />
<br />
Instructions:<br />
<ol style="text-align: left;">
<li>Slice haloumi into 1/2 cm strips, then dust with flour. Pan-fry in hot pan in a small amount of olive oil until browned on both sides (about 1 minute each side). Set aside to cool, then panfry the garlic in a dash more oil, adding the bread and a good pinch of salt and fry until you have some flavoursome crispy croutons.</li>
<li>Assemble other salad ingredients and toss through with lemon juice, a little olive oil (about 1/2 a tablespoon), salt and pepper, and sugar/mirin if necessary.</li>
<li>Just before serving, add haloumi and croutons and toss gently.</li>
</ol>
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You may wish to add green olives or a small amount of finely diced preserved lemons if you like a sour salad.<br />
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-75245222498574056552013-04-17T11:54:00.001+03:002013-11-14T09:20:39.558+03:00Good-for-you Creamy Curry<b:if cond='data:blog.url == "http://slapdashcook.blogspot.ae/2013/04/good-for-you-creamy-curry.html"'>
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You know those gorgeous indian curries from up north - the ones you're not supposed to eat because they are full of all the bad stuff - cream, butter, ghee, ground nuts and coconut cream - dishes like Butter Chicken and that super creamy Korma. By God, they're good. But ohhh, so BAD!<br />
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This is a healthy take. It's still incredibly decadent, creamy and rich, but has a fraction of the naughtiness you'd expect. The secret is all in making a puree from vegetables that are naturally creamy, sweet and nutty in flavour.<br />
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Ingredients<br />
<ul style="text-align: left;">
<li>4 medium-sized chicken breasts (about 750g), each cut into about 6 pieces</li>
<li>500g pumpkin, medium dice</li>
<li>2 small onions, diced</li>
<li>2-3 garlic cloves, crushed</li>
<li>10 curry leaves </li>
<li>1 tsp brown mustard seeds</li>
<li>1/4 tsp cumin seeds (bruised)</li>
<li>1-2 tsp good curry powder (depending on strength)</li>
<li>1/4 tsp tumeric</li>
<li>1/2 tsp chilli powder (optional)</li>
<li>1 tbsp tomato paste</li>
<li>1 small tub low fat yoghurt (approx 170g) </li>
<li>olive oil</li>
<li>1 cup frozen green peas (optional)</li>
<li>salt and pepper to taste </li>
<a name='more'></a></ul>
Instructions<br />
<ol style="text-align: left;">
<li>Preheat the oven to 200ºC . Place the pumpkin in a roasting pan with a little olive oil and salt, and sprinkle with cumin seeds. Roast for about 20 minutes or until slightly browned and soft.</li>
<li>While this is happening, add a little oil to a hot pan, then mustard seeds waiting for them to start to pop. Then add curry leaves, onion and garlic. Turn down the heat a little and brown onions, then add powdered spices. Finally stir in the cooked pumpkin and tomato paste.</li>
<li>Place the onion/pumpkin mix with the stock cube and yoghurt into a blender and pulse until smooth. You may need to add a little water. </li>
<li>Don't wash the pan - heat it up again, add a touch of oil if needed and brown off the chicken. Then add in the puree, turn down the heat and simmer slowly for a further 15 minutes or until chicken is cooked through. If adding peas, do so in the last five minutes.</li>
</ol>
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Notes:<br />
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I've done a kilojoule count, and I believe this contains the following baddies:<br />
170g low fat yoghurt - 410kj<br />
500g pumpkin - 80kj (not really that bad...)<br />
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Comparing that to a gorgeous <a href="http://finedininglovers.com/recipes/main-course/chicken-korma-recipe/" target="_blank">Chicken Korma recipe that I found on Fine Dining Lovers</a> (tried and tested - it's the real deal), whose naughty ingredients include:<br />
120g almonds - 800kj<br />
75g full cream yoghurt - 380kj<br />
150ml cream - 2150kj<br />
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The rest of the ingredients are fairly similar, and the taste is comparable (the roasted seeds and curry leaves help add a nutty character), and both serve 4. It's definitely worth a try, when you realise the kilojoule difference is probably around 2810 kilojoules, or about 670 calories. Holy cow!<br />
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com4tag:blogger.com,1999:blog-2242532009149301730.post-68552375666519944232013-04-15T09:00:00.000+03:002013-11-16T08:56:12.989+03:00Raspberry and Rose Layer Cake<b:if cond='data:blog.url == "http://slapdashcook.blogspot.ae/2013/04/raspberry-and-rose-layer-cake.html"'>
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This cake is not nearly as bad as it looks. It's very low in sugar, and despite all that cream, there is no other fat in the layers (thereby knocking out all the butter in a standard cake) - and you could always use a light cream. It can be made small or large - just double the quantities and make a larger diametre pancake (I made mine around 16cm - you could easily go up to about 25cm if your pan is big enough and you are an expert flipper.)<br />
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The best thing? It's a <b>no-bake cake</b>. The only thing you need to cook are the pancakes, and it's actually better if its made the day before serving. <br />
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Ingredients<br />
<br />
For the pancakes (layers)<br />
<ul style="text-align: left;">
<li>2 eggs</li>
<li>1 cup milk</li>
<li>1 cup self raising flour</li>
<li>butter for greasing pan (If yours is not a non-stick one)</li>
</ul>
<div style="text-align: left;">
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<a name='more'></a>For the filling<br />
<br />
<ul style="text-align: left;">
<li> 1 punnet raspberries (approx. 1 cup)</li>
<li>400ml whipping cream</li>
<li>2 tsp rose syrup (see note)</li>
<li>2 tbsp caster sugar</li>
</ul>
<br />
For the frosted rose petals<br />
<ul style="text-align: left;">
<li> Petals of 1 small rose (washed well and dried if store-bought)</li>
<li>1 egg white, lightly beaten</li>
<li>caster sugar</li>
</ul>
<ul style="text-align: left;">
<li> Icing sugar for dusting.</li>
</ul>
<div style="text-align: left;">
<br />
Instructions</div>
<ol style="text-align: left;">
<li> Beat together the ingredients for the pancake batter until very smooth.</li>
<li>Lightly grease a pan (not too much – if it is completely non-stick, then the lack of friction will prevent you from smoothing into shape)</li>
<li>Add a small amount of batter (approx. 3 tbsp) with a ladle, and smooth into a perfect circle with the back of the ladle. </li>
<li>Cook until bubbles appear and the perimeter of the pancake is dry, then flip and cook for about 1 more minute (until golden)</li>
<li>Continue to do this until the batter is all gone (approx. 8 pancakes), stacking with sheets of baking parchment between pancakes. Refrigerate until later.</li>
<li>Beat together the cream, rose syrup and caster sugar until stiff. </li>
<li>Layer the pancakes with approx. 1cm thick cream mix and scattered raspberries. Refrigerate for at least 1 hour before serving (can be prepared the day before).</li>
<li>Using a pastry brush, coat both sides of rose petals with egg white, then dip in the sugar. Can be frozen until serving time. </li>
<li>To serve, dust well with icing sugar, then place a few raspberries and rose petals on the top. </li>
</ol>
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<a href="http://3.bp.blogspot.com/-43y79XA6Uw8/UWafOEdZFdI/AAAAAAAATXk/957t16EFFDQ/s1600/layer+cake-sml.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-43y79XA6Uw8/UWafOEdZFdI/AAAAAAAATXk/957t16EFFDQ/s640/layer+cake-sml.jpg" width="640" /></a><br />
notes: </div>
<ol style="text-align: left;">
<li>Rose syrup is sweetened and coloured - like a cordial. If you cannot find this, use 1 tsp rosewater, 1 tbsp sugar and a few drops of red food colouring.</li>
<li>Metric measurements! <a href="https://www.google.com/search?q=metric+conversion&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a" target="_blank">conversion here </a></li>
</ol>
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Why not mix it up a little - add vanilla to the cream instead and use cooked yellow peaches and slivered almonds? Or maybe cinnamon and pears? Or strawberries and white chocolate? Endless possibilities...</div>
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com1tag:blogger.com,1999:blog-2242532009149301730.post-10483571014466710282013-04-11T14:15:00.001+03:002013-11-14T09:10:03.922+03:00Flourless lime and coconut cake<b:if cond='data:blog.url == "http://slapdashcook.blogspot.ae/2013/04/flourless-lime-and-coconut-cake.html"'>
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This is officially the best cake in the world (according to me). Wheat free, grain free, dairy free, low in fat (but not in sugar - hey, you can't have it all), moist, finely textured, exotic, pretty, keeps well and is incredibly easy to make. AND it tastes like lemon meringue pie. <br />
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<br />Ingredients<br />
<ul style="text-align: left;">
<li>6 eggs</li>
<li>3 Tahitian limes, zested and juiced (about 100ml liquid)</li>
<li>1 cup caster sugar </li>
<li>1 ¼ cup ground almonds (200g)</li>
<li>1 cup finely desiccated coconut</li>
<li>1 teaspoon baking powder </li>
<li>pinch salt</li>
</ul>
<div style="text-align: left;">
for the syrup</div>
<ul style="text-align: left;">
<li>¼ cup grated jaggery (or raw sugar)</li>
<li>¼ cup water</li>
<li>zest of one lime</li>
</ul>
<div style="text-align: left;">
</div>
<a name='more'></a>Instructions<br />
<ol style="text-align: left;">
<li>Preheat oven to 160°C. </li>
<li>Beat eggs and sugar on a high speed until smooth and creamy, and then add lime juice and zest, salt and baking powder. Finally stir in almonds and coconut with a spoon. </li>
<li>Pour into a lined tin (I used a 20cm one) and bake for 55 minutes or until a spike tests clean.</li>
<li>Just before serving, place the syrup ingredients into a small pan and heat until dissolved nicely. Pour over cake (can be served warm or cold).</li>
</ol>
<div style="text-align: left;">
Note: </div>
<ol style="text-align: left;">
<li>Don't think you can do this without baking paper. It's a sticky cake, and a greased tin just won't cut it. </li>
<li>Metric measurements - 1 cup = 250ml <a href="https://www.google.com/search?q=metric+conversion&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a" target="_blank">Conversion link here</a></li>
</ol>
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Just give me kisses in the comments - you will totally want to marry me once you've made this...<br /> <br /><br /> <br /><br /> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> </div>
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com13tag:blogger.com,1999:blog-2242532009149301730.post-12749225136423315002013-03-08T17:43:00.003+03:002013-11-14T09:11:57.378+03:00Cardamom and pistachio custard tart<b:if cond='data:blog.url == "http://slapdashcook.blogspot.ae/2013/03/cardamom-and-pistachio-custard-tart.html"'>
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<a href="http://3.bp.blogspot.com/-jvfnVRvnahs/UTn3Y0eiqeI/AAAAAAAATLA/RsvKIgcIVeY/s1600/cardamom-tart1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a> <a href="http://3.bp.blogspot.com/-jvfnVRvnahs/UTn3Y0eiqeI/AAAAAAAATLA/RsvKIgcIVeY/s1600/cardamom-tart1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>This is really so much easier than you would think. I'm not much of a pie maker, and yet, I managed to pull this off without a hitch. There's many steps, but all are very easy. Unfortunately it's a little deviation, in fact a large deviation from my usual gluten free and dairy free options - it's got all the baddies in there, sorry. But my reasoning is that it's an adult's taste, and so we'll only have it when all the kids are in bed and unable to see us sneaking in the naughty stuff.<br />
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<div style="text-align: left;">
Ingredients:</div>
<ul style="text-align: left;">
<li>shortcrust pastry (enough to line a flan tin. about 400g<b><span style="font-family: inherit;">)</span></b></li>
<li>400ml milk </li>
<li>1 cinnamon quill </li>
<li>pinch of saffron threads </li>
<li>8 cardamom pods (slightly crushed) </li>
<li>4 small eggs (separated)</li>
<li>1 tbsp cornflour </li>
<li>1/2 cup caster sugar </li>
<li>1 1/3 cups whipping cream </li>
<li>1/2 teaspoon cinnamon powder </li>
<li>1/4 cup shelled pistachios </li>
<li>4 digestive biscuits </li>
<li>1/4 cup soft brown sugar </li>
<li>2 tbsp butter </li>
<li>coarse salt to taste </li>
<li>pomegranate seeds (optional) <a name='more'></a></li>
</ul>
<div style="text-align: right;">
(metric measurements) </div>
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<a href="http://1.bp.blogspot.com/-jvfnVRvnahs/UTn3Y0eiqeI/AAAAAAAATLE/NpvIv_sAncc/s1600/cardamom-tart1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-jvfnVRvnahs/UTn3Y0eiqeI/AAAAAAAATLE/NpvIv_sAncc/s400/cardamom-tart1.jpg" width="400" /></a>Instructions:<br />
<ol style="text-align: left;">
<li>Roll out the shortcrust pastry and place in a non-stick (or greased and floured) flan tin. Then cover with baking paper and beans/baking beads. Refrigerate.</li>
<li>Put the milk, cinnamon, saffron and cardamom in a pot on the stove and bring slowly to the boil, then switch off immediately. Set aside to cool for 15 minutes. Preheat oven to 200ºC.</li>
<li>Take the flan out of the refrigerator and blind bake for 15 minutes, then reduce temperature to 180ºC and remove beads and paper and cook for a further 5-10 minutes while you complete the next step.</li>
<li>Cream the egg yolks and caster sugar, then add the cornflour and finally the cooled milk (straining as you go), beating on the lowest speed.</li>
<li>In a separate bowl, lightly whisk up the egg whites so they are fluffy and voluminous, but not quite to stiff peaks, then fold into other mixture. Pour into the flan, and cook at 180ºC for 20 minutes, or until top begins to brown.</li>
<li>Turn down temperature to 110ºC, and cook for a further 20 minutes, or until the custard is firm (but still soft) in the middle. Put aside to cool.</li>
<li>Crush the pistachios in a mortar and pestle (or a blender), then add the biscuits, sugar and salt to make a crumble. Toast lightly in a pan with butter until nicely combined and aromatic. Set aside to cool.</li>
<li>Whip up the cream and cinnamon powder until thick, then spread over the tart, and follow with the nut crumble. Garnish with pomegranate seeds. Serve cold</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com1tag:blogger.com,1999:blog-2242532009149301730.post-71298473631009521102013-02-20T11:15:00.001+03:002013-02-20T11:15:54.294+03:00Coleslaw with an asian twist<div dir="ltr" style="text-align: left;" trbidi="on">
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Coleslaw used to be one of my favourite salads. Childhood days in my Mum's late 1970s kitchen, when Margaret Fulton ruled (she still does occasionally), and when a "salad" was always lettuce, tomato and cucumber with french dressing. There were only two other variations - Potato salad (with bacon chips from a jar) and the aforementioned, sweet and dripping with store bought "coleslaw" dressing. My mum used to add nutmeg and somehow this translated it into a dessert rather than a vegetable. But one day, I tried the coleslaw from a take-out restaurant, and this soggy mess with raw onions and bland flavour destroyed it for me. I will never eat coleslaw again.<br />
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But, I will take some of the ingredients, and give it my own twist. I'll eat this kind, and so does everyone else - it's a party favourite. It even has a crunch honouring my mum's bacon chips on potato salad.<br />
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Ingredients:<br />
<ul style="text-align: left;">
<li>2 cups grated carrot (or fine julienne is better if you can be bothered)</li>
<li>2 cups finely sliced red cabbage (also called purple cabbage or blue kraut)</li>
<li>1/2 cup coriander leaves</li>
<li>1/2 cup mint leaves</li>
<li>2 tbsp sesame seeds</li>
<li>3 tbsp teriyaki sauce</li>
<li>3 tbsp white Japanese sweet sauce (*see note on sauces)</li>
<li>1/2 tsp sesame oil</li>
<li>1/2 cup aloo bhujia for topping **<br /><a name='more'></a></li>
</ul>
Instructions:<br />
<ol style="text-align: left;">
<li>Dry toast the sesame seeds in a pan on a hotplate for a minute or two, flipping frequently. Then add to carrot, cabbage and herbs in a salad bowl </li>
<li>Combine dressing ingredints (teriyaki, sweet sauce and sesame oil), and pour over, then toss the salad</li>
<li>Just before serving, sprinkle the aloo bhujia on top. I use about 1/2 cup, but feel free to use more to taste.</li>
</ol>
Notes: <br />
<br />
*Sauces:<br />
Japanese sweet sauce is very similar to sweet Mirin (the non-alcoholic kind you buy from the supermarket, not the real deal), just a little sweeter and less acidic. If you can't find the non-descript "sweet sauce", substitute 2 tbsp Mirin and 1/2 tbsp honey.<br />
Teriyaki sauces differ widely. I usually use Kikkoman's Teriyaki marinade and sauce. It's as fluid as a soy sauce, just a little lighter and sweeter. I have made the dressing with soy instead, and it works well. Just be a little more sparing as it is much richer and saltier. You may also need to add more sweetener to combat this - brown sugar, or honey.<br />
<br />
**Aloo Bhujia:<br />
This is the indian version of the potato chip. It's like little vermicelli noodles made of fried potato and rolled in spices. I love them for my gluten free family. You should be able to find it in most supermarkets here in the UAE, elsewhere you may have to look in an Indian grocer or specialty store. If you would like to substitute, anything small, spicy and crunchy will do. Fried noodles would work a treat, or even some two minute noodles, crushed a little. Just test them first to ensure they aren't too hard to eat raw. You might also want to add some finely chopped red chilli to the dressing if the noodles have no kick to them (and, if you need to, a sprinkle of powdered chicken stock to give it that MSG burst ;p ). <br />
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com1tag:blogger.com,1999:blog-2242532009149301730.post-58371012635120228332013-02-03T20:33:00.000+03:002013-02-03T20:33:13.386+03:00Mocha meringue torte with hazelnut crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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This one came to be because it was a friend's birthday. Not just any friend, but another food blogger. Not just any food blogger, but a food blogger who has been to Paris to study Cordon Bleu cookery (<a href="http://www.lifeinthefoodlane.com/" target="_blank">Francine's blog is here</a>). I stupidly suggested I'd make a cake, and then realised I wouldn't be able to whip up one of my standards. Oh no. This would require ingenuity. Something that looked and tasted seriously adult, yet essentially remained cake-like. Something I couldn't muck up, yet something that looked like it required effort. Voila. The base is adapted from a chocolate meringue cake with coffee cream found almost anywhere, but the crumble is something I thought it needed just to take it over the edge.<br />
<br />
Ingredients:<br />
<ul style="text-align: left;">
<li>6 egg whites</li>
<li>1 1/2 cups caster sugar</li>
<li>1 tsp white vinegar</li>
<li>3 tbsp good quality cocoa (not just drinking chocolate powder)</li>
<li>1 1/2 tbsp corn flour</li>
<li>1/3 cup peeled hazelnuts</li>
<li>2 tbsp brown sugar</li>
<li>2 tbsp butter</li>
<li>1 tsp coarse salt</li>
<li>4 digestive biscuits (e.g Wheatens - substitute with oat bran/amaretti or other GF biscuit for gluten free)</li>
<li>200ml whipping cream</li>
<li>100ml custard (see note)</li>
<li>1 super sweet ristretto, cooled (really strong shot of coffee with lots of sugar and very little liquid) <a name='more'></a></li>
</ul>
<br />
Instructions:<br />
<ol style="text-align: left;">
<li>Preheat oven to 150∘C, then beat egg whites to soft peaks. Gradually add caster sugar while still beating, then fold in vinegar, and sifted cornflour and cocoa. Spread into two large squares on baking trays lined with paper, about 2cm thick. Go gently, and try and spread evenly, but don't squish the air out - a wavy surface is fine. Bake for 1 hour, then slice through each square to form four rectangles, then replace in the oven, turn it off and leave the door ajar until trays are cool enough to touch. (about 20 mins)</li>
<li>While this cooking is going on, you might want to make your own custard, or nip down to the shop for some. Then start on the crumble. Grind the hazelnuts (a coffee grinder works well, or you can buy them already ground), then crumb in the biscuits, then rub together with the brown sugar and butter. toast in a dry pan for a few minutes, turning frequently. Switch off the heat as soon as the mix begins to colour, and continue to stir over until the pan cools. This is very easy to burn, so don't take your eye off it until the heat is out.</li>
<li>When the crumble and meringue is cool, start whipping up the cream until its firm enough to easily hold its shape on a spoon. Fold in the custard and coffee. The density will soften a little. </li>
<li>Spread a quarter of the cream over one layer of meringue, then add another, and continue to layer like a lasagne. Finally cover with the crumble, then cover loosely with foil and place in the freezer for at least 2 hours before serving.</li>
</ol>
<br />
Note: Home made custard tastes heaps better if you can be bothered making it, and it will help use up those extra egg yolks. A tried and tested recipe here on <a href="http://www.taste.com.au/recipes/81/traditional+vanilla+custard" target="_blank">www.taste.com.au</a><br />
<br />
An easy recipe for any leftover crumble:<br />
Use some puff pastry to cover the base of a ramekin. Add thinly sliced apple and custard, then cprinkle with cinnamon and sugar and cover with foil. Cook for 20 minutes at 180C, then add a little more custard and cover with crumble and cook for a further 10 minutes uncovered. <br />
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com2tag:blogger.com,1999:blog-2242532009149301730.post-12841782883132334952012-12-10T11:41:00.003+03:002012-12-10T11:41:55.251+03:00Omani Lobster with za’atar and garlic<div dir="ltr" style="text-align: left;" trbidi="on">
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Omani
Lobster is presently a little overfished, but just once in a while,
it’s a super way to turn things up for a celebration. This is a
claw-less variety, and so is easy to prepare and eat. Simply use the
tails, and if you want to keep waste to a minimum, use the legs to make a
stock and freeze it for later.<br />
<br />
Lobster tails are easy to
cook – simply grill until the flesh is translucent – then take them off
the heat and eat immediately - it will continue to cook a little in that
shell until it's cracked open like a Christmas present. Za’atar is a
local narrow and long-leaved thyme relative known elsewhere in the world
as winter savoury.<br /><br />
Ingredients <br />
<ul>
<li>2 Lobster tails, cleaned </li>
<li>fresh za’atar – about 12 stems</li>
<li>1 tsp black mustard seeds</li>
<li>2 cloves crushed garlic</li>
<li>1 tbsp butter </li>
<li>1 tbsp olive oil </li>
<li>salt, pepper and lemon to taste <a name='more'></a></li>
</ul>
Instructions: <br /><ol>
<li>Stuff the lobster tail with a couple of sprigs of za’atar, a sprinkling of mustard seeds and a drizzle of olive oil.</li>
<li>Throw
on a nice hot barbecue (or grill), leg-side down first. Cook for about 5
minutes, then turn down a little and cover. After another 3 minutes.
Turn, cooking for about 4 minutes on each top side (it will curl so it
won't lie flush on its back), covered. If desired, you might want to
separate the tail with a sharp knife at this point and grill the two
halves open.</li>
<li>While the lobster is cooking, gently fry the garlic
in a little olive oil and butter, and try not to brown it. Season well
and baste lobster with this during cooking, then drizzle the remainder
over lobster to serve. </li>
</ol>
<a href="http://3.bp.blogspot.com/-KYjPAyd5yog/UMWfP3xTufI/AAAAAAAASJk/GEnUT1_yYEQ/s1600/lobster+cooked5.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="446" src="http://3.bp.blogspot.com/-KYjPAyd5yog/UMWfP3xTufI/AAAAAAAASJk/GEnUT1_yYEQ/s640/lobster+cooked5.jpg" width="640" /></a> <br />
<br /><br /> Tips on preparing lobster <br /><ol>
<li>kill it (if it's not already dead) - 30 minutes in the freezer or a knife between the eyes will do it.</li>
<li>Pull the head off (it comes off fairly easily, like a prawn head, with a twist and a tug)</li>
<li>pull
out all the gooey bits (they will be green, black and orange, and there
may also be roe on the base on a frozen lobster - it's bright red) just
as you would when cleaning a prawn. </li>
<li>Cut down the back of the
lobster shell, all the way to the tail, then spread a little to remove
the last of the digestional tract. </li>
<li>Sometimes the frayed ends of
meat have stains on them from the innards - cut off the worst bits, but
don't get too fussy and trim away all the meat. There may also be some
black membranes attached to the shell – trim these off too with some
kitchen scissors. </li>
</ol>
<a href="http://3.bp.blogspot.com/-Lj8vHGQOuLg/UMWfQ3DmfhI/AAAAAAAASJo/lFrzjrV5NIk/s1600/lobster+prep2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="http://3.bp.blogspot.com/-Lj8vHGQOuLg/UMWfQ3DmfhI/AAAAAAAASJo/lFrzjrV5NIk/s640/lobster+prep2.jpg" width="640" /></a> <br />
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-59951227143173257742012-12-10T11:33:00.000+03:002013-11-14T09:27:59.734+03:00Roasted Vegetable Salad<b:if cond='data:blog.url == "http://slapdashcook.blogspot.ae/2012/12/roasted-vegetable-salad.html"'>
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This is such a vibrant salad. Considering it is so hot here, even over Christmas, not everyone wants a bowl of hot roasted vegetables. It’s easy to prepare before-hand and features plenty of local and seasonal ingredients. It’s wonderful with turkey, but also makes a great accompaniment to grilled seafood. <br /><br /> Ingredients: <br /><ul>
<li>500g pumpkin, peeled and cubed</li>
<li>1 bunch of radishes</li>
<li>5 small beetroots, quartered</li>
<li>250g roca (arugula)</li>
<li>1 tbsp warm water</li>
<li>1 big pinch of saffron</li>
<li>1 tsp honey</li>
<li>coarse salt to taste</li>
<li>¼ cup flaked almonds</li>
<li>2 tbsp labneh</li>
<li>1 tbsp olive oil</li>
<li>squeeze of lemon</li>
<li>1 tsp sumac</li>
<li>1 tsp brown sugar</li>
<li>herbs for garnish (za’atar or coriander) <a name='more'></a></li>
</ul>
Instructions: <br /><ol>
<li>Preheat oven to 190 C</li>
<li>Add saffron and honey to warm water and stir to dissolve honey. </li>
<li>Place pumpkin, radishes and beets in an oiled roasting pan and pour over honey mix then sprinkle generously with salt. Roast until cooked (about 30-45 minutes depending on the size of the pieces). Set aside to cool</li>
<li>Dry-fry almonds until nicely toasted (a couple of minutes, flipping frequently)</li>
<li>Combine labneh, olive oil, sugar, lemon and sumac to form a dressing, adding water if necessary to thin, and salt and pepper to taste.</li>
<li>Once vegetables are cool, arrange roca on the plate, then top with roasted veggies, then almonds, then splatter dressing in a zig-zag pattern. Finally top with herbs, and some more salt and pepper to taste. </li>
</ol>
<a href="http://2.bp.blogspot.com/-pfhhvKgbnr8/UMWd9OC2gNI/AAAAAAAASIs/DqKa1e-l70Q/s1600/roast+veg+salad+close.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-pfhhvKgbnr8/UMWd9OC2gNI/AAAAAAAASIs/DqKa1e-l70Q/s640/roast+veg+salad+close.jpg" width="640" /></a> <br />
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-62479973312306008732012-12-10T10:22:00.000+03:002012-12-10T10:22:24.344+03:00Gingerbread lamp with stained glass <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://2.bp.blogspot.com/-VLxs3crEZTU/UMWKdVQLmCI/AAAAAAAASE4/8qAdJ_gbLEs/s1600/gingerbread+lamp2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-VLxs3crEZTU/UMWKdVQLmCI/AAAAAAAASE4/8qAdJ_gbLEs/s400/gingerbread+lamp2.jpg" width="264" /></a>I've been inspired by the region - hard not to be really. Last year, we made a gingerbread house, and it turned out quite nicely. But the snow on the roof and the Hansel and Gretel theme doesn't really gel in this part of the world. So, here is a Middle-Eastern-Appropriate gingerbread, both in flavour and construction. And you know what? Easier than it looks...<br /><br /><br />Ingredients <br />
<ul style="text-align: left;">
<li>250g butter, softened </li>
<li>2/3 cup soft brown sugar </li>
<li>1/2 cup date honey (dhibs) <br />2 eggs, beaten </li>
<li>4 cups flour </li>
<li>1/2 cup self raising flour </li>
<li>2 tbsp ground ginger </li>
<li>1 tbsp ground cinnamon </li>
<li>1 tsp ground cloves </li>
<li>2 tsp bicarbonate of soda </li>
<li>15-20 clear boiled sweets (lollies), crushed with a mortar and pestle into coarse powder. </li>
</ul>
<div style="text-align: left;">
</div>
<a name='more'></a><br />Instructions: <br /><br />
<ol style="text-align: left;">
<li> Prepare your template (sample alongside)</li>
<li>Preheat oven to 180 C. </li>
<li>Cream the butter, sugar and golden syrup with an electric beater. When light and fluffy, add the eggs gradually. </li>
<li>Switch to a wooden spoon, and add all dry ingredients, sifted together. As dough firms up, remove from bowl and knead a little on a floured surface. </li>
<li>Divide the mix into four, and wrap 3 pieces in plastic wrap and refrigerate. </li>
<li><a href="http://2.bp.blogspot.com/-9qY7nuQl4Ls/UMWKZ2un2sI/AAAAAAAASEg/AYtdcItDLHE/s1600/gingerbread+in+progress.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Place the remaining piece between two pieces of baking paper and roll to 1/2 cm thickness. Remove top piece and cut to size of template pattern. Remove excess and place with other pieces in the refrigerator. If desired, imprint with a design (fondant or cookie cutters work well - I have used an 8-petal flower ), and cut holes all the way through for the 'windows'. </li>
<li>Bake for 10 minutes on a lined baking tray. While you are waiting, prepare your second piece. </li>
<li>When 10 minutes is up, remove the piece and quickly yet carefully fill the holes with a thick layer of powdered lollies, taking care to get into all corners, but not onto the surface of the gingerbread as it quickly melts and sticks. Put back in the oven for 2 minutes, or until lollies have melted. Don't burn the gingerbread! </li>
<li>Repeat until all pieces of the template are complete. Set aside to harden for at least one day. Cover with a cloth once cool. </li>
</ol>
<br />
<div style="text-align: left;">
<a href="http://1.bp.blogspot.com/-GxmVuo2mEko/UMWKXe_6pRI/AAAAAAAASEU/inJ5v0XrLvg/s1600/gingerbread+biscuits.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-GxmVuo2mEko/UMWKXe_6pRI/AAAAAAAASEU/inJ5v0XrLvg/s400/gingerbread+biscuits.jpg" width="272" /></a>Make cookies with leftover dough like these =><br /> </div>
<div style="text-align: left;">
To assemble the lamp </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<br />Icing ingredients</div>
<ul style="text-align: left;">
<li>1 1/2 cups icing sugar 1/2 tsp coffee essence </li>
<li>1/2 tsp cinnamon </li>
<li>1-2 tbsp boiling water </li>
</ul>
(You could just buy a squeezie tube of writing icing if you prefer using that to the above.)<ol style="text-align: left;">
<li>Combine icing ingredients, starting with 1 tablespoon of water, and increasing little by little if it is too dense to stir. You are aiming for a very thick paste. </li>
<li>Use a piping bag to attach sides to each other. Tie a string around the standing house/lamp until dry. Use a knife in a cup of boiling water to smooth over rough finishing and tidy up. </li>
<li>When dry, make another batch of icing, or add a little boiling water to reserved mix, and paint thin layers in areas you wish to adorn. Press in decorations before it dries. </li>
</ol>
<div style="text-align: left;">
</div>
<br /><div style="text-align: left;">
Gingerbread will keep for up to two weeks, but will eventually become too stale to eat. Light a candle and place it inside to display, but don't leave it in all night - it may melt the sugar! </div>
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<a href="http://1.bp.blogspot.com/-fpPqKGt3RIA/UMWKhXjnlgI/AAAAAAAASFQ/vR7wzvlyDO8/s1600/gingerbread+lamp6.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-fpPqKGt3RIA/UMWKhXjnlgI/AAAAAAAASFQ/vR7wzvlyDO8/s400/gingerbread+lamp6.jpg" width="263" /> </a><a href="http://2.bp.blogspot.com/-cxr_K9g5K2Q/UMWKgaPfKrI/AAAAAAAASFI/p2yKkvcOaCk/s1600/gingerbread+lamp5.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-cxr_K9g5K2Q/UMWKgaPfKrI/AAAAAAAASFI/p2yKkvcOaCk/s400/gingerbread+lamp5.jpg" width="263" /></a><a href="http://2.bp.blogspot.com/-cxr_K9g5K2Q/UMWKgaPfKrI/AAAAAAAASFI/p2yKkvcOaCk/s1600/gingerbread+lamp5.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a></div>
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com1tag:blogger.com,1999:blog-2242532009149301730.post-81890173536407293902012-12-10T09:21:00.000+03:002012-12-10T09:21:10.420+03:00Roast Turkey with Freekeh<div dir="ltr" style="text-align: left;" trbidi="on">
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Ok - this is not the easiest part of a Christmas Dinner, and so breaks my usual slap-dash rules of only 3-4 steps. Sorry about that - nothing to do. It is however not a hard recipe as far as roast turkeys go - just a simple roast, no brining or anything like that. Let's start you with the stuffing, which is really just chopping, browning and stirring, then I'll move through the trickier bits...<br />
<br />
Freekeh Stuffing Ingredients: <br />
<ul style="text-align: left;">
<li>1 tbsp olive oil, plus extra, to drizzle</li>
<li> 1 onion, finely chopped</li>
<li> 150g minced veal </li>
<li> 205g (1¼ cups) freekeh (washed well and soaked for 1 hour)</li>
<li> 2 tsp shawarma spice</li>
<li> 1½ tsp salt</li>
<li> 750ml (3 cups) chicken stock or water</li>
<li> 1 bay leaf</li>
<li> 1 tbsp ghee </li>
<li>½ cup pistachios</li>
<li> ¼ cup dried barberries</li>
<li> Salt and pepper to taste<a name='more'></a></li>
</ul>
Instructions <br />
<ul style="text-align: left;">
</ul>
<div style="text-align: left;">
<ol style="text-align: left;">
<li>Heat oil in a large frying pan over medium heat, add onion and cook
for 3 minutes or until softened. Add veal and cook until browned </li>
<li>Add freekeh and shawarma spice, then cook, stirring, until fragrant and freekeh is well coated (a minute or so). </li>
<li>Add
stock and salt, and bring to the boil, then reduce heat and simmer
gently for 30 minutes or until freekeh is tender and the liquid has
absorbed. Set aside to cool </li>
</ol>
<br />
Now the turkey:<br />
<br />
Ingredients <br />
<ul style="text-align: left;">
<li>One whole Turkey (3.5kg feeds 6-8) </li>
<li>2 Onions </li>
<li>1 lemon </li>
<li>5-10 fresh za'atar or thyme sprigs </li>
<li>1 cup white wine or sparkling date juice </li>
<li>2 tsp coarse salt </li>
<li>1 tsp shawarma spice </li>
</ul>
<br />Instructions:<br />
<ol style="text-align: left;">
<li>Heat oven to 190C/170C fan/gas 5. Wash and dry the turkey, removing any feathers. Lift up the skin that covers the neck opening, then push the stuffing up and under the skin, securing it tightly underneath with a skewer. </li>
<li>Put a few pieces of onion and quartered lemon into the cavity, then tie the legs together with string. </li>
<li>Put the remaining onions in a single layer in the tin, and cover with herb sprigs. Add the neck and all of the other giblets, except for the liver, to the tin, then sit the turkey on top. </li>
<li>Coat the breast all over with butter. Pour the wine /juice into the tin, cover with foil, then roast according to timings (below). Keep checking the tin - if it looks a little dry, add a splash of water. </li>
<li>Thirty minutes before the end of cooking, remove the foil. Brush the turkey again with butter, then scatter over and press in the salt and shawarma mix. </li>
<li>Roast for the remaining cooking time, uncovered, until nicely coloured and cooked through. (Pierce thigh through its thickest part and the juices should run clear)</li>
<li>Remove the turkey from the tin and leave to rest uncovered. (Don’t worry, it will stay hot) </li>
</ol>
Now make the gravy:<br />
<br />
Ingredients<br />
<ul style="text-align: left;">
<li>pan leftovers</li>
<li>1 tbsp flour, seasoned with salt and pepper</li>
<li>a splash of white wine (optional - water to deglaze the pan will work fine)</li>
<li>water or stock for thinning</li>
<li>redcurrant jelly (optional - this is just to give the gravy a kick) </li>
</ul>
Instructions <br />
<ol style="text-align: left;">
<li>Drain most of the fat and juices from the tin into a jug, keeping the onions but discarding the neck and giblets. Spoon the fat from the juices best you can, retaining the juices.</li>
<li>Place the tin on the hob, then pour in a splash of wine, scraping up the crusty bits with a wooden spoon or small firm spatula. Reduce until the wine has almost all disappeared. </li>
<li>Sprinkle a little seasoned flour and cook for one minute, stirring frequently. Add the juices to the tin, stirring quickly to dissolve flour, then adding a little water or chicken stock if it thickens too much. </li>
<li>Boil down for a couple of minutes, still stirring, then stir in a big spoon of redcurrant jelly, and season to taste. Strain into a jug, and add any resting juices. If you've stuffed up and it's full of lumps, never fear - just whack it in the blender - nobody will know. </li>
</ol>
<a href="http://2.bp.blogspot.com/-uPcEbBB8hO0/UMV-2WiFdsI/AAAAAAAASD8/a_-D16_WnPg/s1600/turkey3_edited-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-uPcEbBB8hO0/UMV-2WiFdsI/AAAAAAAASD8/a_-D16_WnPg/s640/turkey3_edited-1.jpg" width="640" /></a><br />
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</div>
Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-66780539581537755592012-11-20T11:51:00.001+03:002012-11-20T11:51:55.010+03:00 Gluten Free, Dairy Free cupcakes – as easy as 1, 2, 3 <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-Ar-k9wV1noE/UKtEQWoOo6I/AAAAAAAAR9U/P6NDlYs576M/s1600/choc+cup+cakes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Ar-k9wV1noE/UKtEQWoOo6I/AAAAAAAAR9U/P6NDlYs576M/s400/choc+cup+cakes.jpg" width="400" /></a></div>
It’s amazing where your best recipes come from. This was my son’s maths homework. His male, non-cooking teacher sent home a recipe that was to be used to practice multiplication. He sent home the ingredients for 6 cupcakes, and asked students to make him 12 or 18 at a time. With my kids being on a gluten free diet, I substituted the self raising flour mix by Doves Farm. I also substituted the caster sugar for some coconut sugar I had just picked up from the organic shop (less processed = better for the soul). The recipe was already dairy free. <br /><br /> It’s one of the only cake batters I’ve made that does not contain milk or at least a liquid substitute, and I was convinced it was going to be rock hard – not so. Eggs are mighty little ingredients. Recipe below makes 6 cupcakes – but can easily be multiplied, as my son can vouch for. <br />
<a name='more'></a><br /><br /><span style="color: #134f5c;">Ingredients <br /></span><br />
<ul style="text-align: left;">
<li><span style="color: #134f5c;">60g margarine (softened) </span></li>
<li><span style="color: #134f5c;">60ml packed grated palm sugar </span></li>
<li><span style="color: #134f5c;">60ml self raising flour </span></li>
<li><span style="color: #134f5c;">1 egg </span></li>
<li><span style="color: #134f5c;">1 tbsp unsweetened cocoa </span></li>
</ul>
<div style="text-align: left;">
<span style="color: #134f5c;"><br />Instructions </span></div>
<ol style="text-align: left;">
<li><span style="color: #134f5c;">Preheat oven to 180 C, then beat margarine and palm sugar until fluffy, then add egg, and beat well. </span></li>
<li><span style="color: #134f5c;">Shift to a wooden spoon and stir in sifted dry ingredients. </span></li>
<li><span style="color: #134f5c;">Put into cup cake pans and bake for 10 – 12 minutes or until springy. </span></li>
</ol>
<div style="text-align: left;">
<br />Ice if you like, but really, they’re lovely in their simple state, especially warm from the oven! These could easily be altered for school lunchboxes by switching the cocoa for vanilla or orange zest, and halving the sugar. <br /><br /> </div>
</div>
Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com2tag:blogger.com,1999:blog-2242532009149301730.post-91887175004127277212012-11-14T10:26:00.000+03:002012-11-14T10:32:43.423+03:00Batheeth pies<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://4.bp.blogspot.com/-POZagrCcumA/UKNGu_kYDcI/AAAAAAAAR50/mIDpz765LOE/s1600/batheeth+pies2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-POZagrCcumA/UKNGu_kYDcI/AAAAAAAAR50/mIDpz765LOE/s640/batheeth+pies2.jpg" width="420" /></a>Wow - haven't posted a recipe in ages. It's silly season again, that's why. Only time for silliness, nothing else. In the midst, I have been preparing some Christmas recipes for Ahlan Gourmet. They are a twist on the original, and bring a little of the Middle East into the traditional English recipes.<br />
<br />
The first is Batheeth pies - a replacement to mince pies, which incidently I hate. I love looking at them, but they're so rich and unbalanced that I rarely find one I like. These however I have been eating by the dozen. Batheeth is something I was introduced to by a fellow food blogger - <a href="http://lamereculinaire.com/">La Mere Culinaire</a> - at her own home (I wrote about the experience <a href="http://www.thehedonista.com/2011/11/celebrating-national-day-emirati-way.html" target="_blank">here</a> - fab day, cooking with her mum.) It's a date and spice mix, with flour and ghee to bind. Very commonly seen on Emirati tables - it's very easy to make, and tastes great with a coffee (or <a href="http://www.lgeimatjunkies.com/2011/04/emarati-gahwa-101.html" target="_blank">gahwa</a>)<br />
<br />
<span style="color: #134f5c;">Ingredients: <br /><br />For the batheeth: </span> <span style="color: #134f5c;"><br /></span><br />
<ul style="text-align: left;">
<li><span style="color: #134f5c;">1 cup plain flour</span></li>
<li><span style="color: #134f5c;">1 ½ cups chopped dried dates</span></li>
<li><span style="color: #134f5c;">1 tsp ginger</span></li>
<li><span style="color: #134f5c;">½ tsp cloves</span></li>
<li><span style="color: #134f5c;">¼ cup good quality ghee</span></li>
<li><span style="color: #134f5c;">3 cardamom pods</span></li>
<li><span style="color: #134f5c;">pinch salt <a name='more'></a></span></li>
</ul>
<span style="color: #134f5c;"><br />For assembling the pies: </span> <span style="color: #134f5c;"><br /></span><br />
<ul style="text-align: left;">
<li><span style="color: #134f5c;">Shortcrust Pastry – about 300g</span></li>
<li><span style="color: #134f5c;">1 egg, beaten</span></li>
<li><span style="color: #134f5c;">Rolled fondant icing </span></li>
</ul>
<span style="color: #134f5c;">Instructions: </span> <span style="color: #134f5c;"><br /><br />To make the batheeth </span><br />
<ol style="text-align: left;">
<li><span style="color: #134f5c;">Place the flour and dry spices in a dry pan over a medium heat, and stir occasionally until it is lightly browned (about 10 minutes, careful not to burn, as it turns quite quickly)</span></li>
<li><span style="color: #134f5c;">Put the ghee and the bruised cardamom pods in a small pan on a low heat while the flour is cooking</span></li>
<li><span style="color: #134f5c;">Loosely chop the dates and add to a food processor, topping with the cooked flour and the ghee (pods strained off). This can be done by hand – chop the dates as finely as you can and stir well to combine. Feel free to get your fingers in there to mix it thoroughly. Place in a bowl in the refrigerator. </span></li>
</ol>
<span style="color: #134f5c;">Next... Preheat oven to 190 C</span><br />
<ol style="text-align: left;">
<li><span style="color: #134f5c;">Roll pastry to ½ cm thickness and use a cookie cutter to make about 18 medium rounds. Brush with egg and bake for 10 minutes, or until golden.</span></li>
<li><span style="color: #134f5c;">Remove from oven to cool slightly.</span></li>
<li><span style="color: #134f5c;">While the pastry is cooling, take the batheeth mix and mould piece by piece (I used mammoul moulds), and place each one atop a pastry biscuit. It’s best to do this while the pastry is warm (not hot) so the mix adheres well.</span></li>
<li><span style="color: #134f5c;">Use fondant icing and cut shapes with moulds to decorate ‘pies’ once they are cool. </span></li>
</ol>
<span style="color: #134f5c;"><br /> Serve at room temperature. Will keep for at least 3-4 days. Best not to refrigerate, or the ghee will solidify. </span> <br />
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Other recipes will be availble in <a href="http://www.ahlanlive.com/ahlan-gourmet-01-10-11-154271.html" target="_blank">Ahlan Gourmet</a>'s December 2012 issue. </span><br />
<br />
<a href="http://2.bp.blogspot.com/--EWbLlD1bqI/UKNGvy27JRI/AAAAAAAAR54/S0Cb7aqzPFY/s1600/batheeth+pies4.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/--EWbLlD1bqI/UKNGvy27JRI/AAAAAAAAR54/S0Cb7aqzPFY/s640/batheeth+pies4.jpg" width="640" /></a><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </span>
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com2tag:blogger.com,1999:blog-2242532009149301730.post-49621192518725867692012-10-14T20:45:00.000+03:002013-11-14T09:21:29.199+03:00Granny's Tuna Curry<b:if cond='data:blog.url == "http://slapdashcook.blogspot.ae/2012/10/grannys-tuna-curry.html"'>
<meta content='0;url=http://thehedonista.com/2012/10/14/grannys-tuna-curry/' http-equiv='refresh'/>
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<a href="http://1.bp.blogspot.com/-L2RoPQfflUI/UHr3BXbuYMI/AAAAAAAARa0/hf-VggFKAzE/s1600/tuna+curry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-L2RoPQfflUI/UHr3BXbuYMI/AAAAAAAARa0/hf-VggFKAzE/s640/tuna+curry.jpg" width="422" /></a></div>
Ok - so this is not very gourmet. <a href="http://www.thehedonista.com/2012/10/grandmas-recipes.html#" target="_blank">I've discussed Gran's cooking here.</a> Saying that however, this is one of the favourite dishes in this house, particularly with the kids. Even <a href="http://www.thehedonista.com/2012/07/cooking-with-mary.html" target="_blank">Mary</a> has been known to say she likes this one, although she might just be showing respect to elders, because this resembles no curry that Mary has ever cooked. It also breaks the rule for all those old wives out there who believe that consuming fish and milk can cause vitiligo (but this is totally unproven). This recipe was designed to include entirely canned and frozen ingredients. Bonus. Yep, super gourmet...<br />
<br />
<span style="color: #134f5c;">Ingredients:</span><br />
<ul style="text-align: left;">
<li><span style="color: #134f5c;">350g tinned tuna in brine (two medium tins) - drained</span></li>
<li><span style="color: #134f5c;">1 cup frozen peas</span></li>
<li><span style="color: #134f5c;">1/2 cup frozen corn</span></li>
<li><span style="color: #134f5c;">1 cup tinned baby carrots (drained)</span></li>
<li><span style="color: #134f5c;">2 tbsp oil (canola)</span></li>
<li><span style="color: #134f5c;">1 tbsp butter (I use ghee)</span></li>
<li><span style="color: #134f5c;">2 tsp mild curry powder (Gran recommends Clive of India brand)</span></li>
<li><span style="color: #134f5c;">2 tbsp flour (yes, you can use gluten free)</span></li>
<li><span style="color: #134f5c;">1 cup milk (I use CF diet milk, but rice milk also works)</span></li>
<li><span style="color: #134f5c;">salt to taste</span></li>
</ul>
<span style="color: #134f5c;"></span><br />
<a name='more'></a><br />
<span style="color: #134f5c;">Instructions:</span><br />
<ol style="text-align: left;">
<li><span style="color: #134f5c;">melt the oil and butter over a medium heat then add the curry powder and allow to sizzle. Then add flour and stir with a whisk, cooking for one minute.</span></li>
<li><span style="color: #134f5c;">Before flour starts to burn, add milk, stirring all the while, and bring back to a gentle boil (you've basically just made a bechamel sauce with curry powder in it). Keep the milk handy - you are looking for a thick gravy texture, and may need to add more milk depending on the quality of the flour.</span></li>
<li><span style="color: #134f5c;">Add the frozen ingredients, and when it reaches a simmer again, add the rest of the ingredients. When it simmers finally, it is ready to serve.</span></li>
</ol>
Serve with steamed rice, or use as a pasta bake base. This is best with a 1/2 cup of grated cheese in it, but my family are now living casein free, so it's currently a no-no. A big squeeze of lemon juice is also lovely.<br />
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-49916140561635273132012-10-14T19:54:00.003+03:002012-10-15T08:27:25.969+03:00Paneer Pakeeza<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"><span style="font-family: inherit;">This recipe, shared by Ms. Ruchi Khanna was the runner up in a recent <a href="http://www.thehedonista.com/2012/10/grandmas-recipes.html#" target="_blank">Grandma's Recipe comp</a> at Mumtaz Mahal (details here). It is a creamy, rich, korma style sauce with some clever little stuffed paneer parcels. </span></span><br />
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span><span style="font-size: small;"><span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-cb33Ag8K7jM/UHruCW255CI/AAAAAAAARaY/xtgH6ZOBi0E/s1600/mumtaz-paneer.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="http://1.bp.blogspot.com/-cb33Ag8K7jM/UHruCW255CI/AAAAAAAARaY/xtgH6ZOBi0E/s400/mumtaz-paneer.jpg" width="400" /></a>Ingredients:</span></span></div>
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: inherit;">For the Stuffing </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">400 grams Paneer </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 tbsp chopped green chili </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 </span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;">tbsp </span></span>coriander chatni </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1⁄2 tsp coconut powder </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">2 </span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;">tsp </span></span>cheese cream </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 </span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;">tsp </span></span>of ginger paste </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1⁄2 </span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;">tsp </span></span>of mustard seeds </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1⁄4 </span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;">tbsp </span></span>of red chili powder </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">Salt and pepper to taste <a name='more'></a></span></span></li>
</ul>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;">For the gravy </span></span></div>
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: inherit;">1 onion, chopped </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 tomato, chopped </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 </span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;">tsp </span></span>ginger-garlic paste </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 </span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;">tbsp </span></span>tomato puree </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1⁄4 </span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;">tsp </span></span>of garam masala </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 chopped green chili </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 cup fresh full fat milk </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1⁄2 cup cashew nut paste </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 </span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;">tsp </span></span>coriander powder </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 tsp chili powder </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">2 crushed cardamoms </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">1 tea spoon honey </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">Salt to taste </span></span></li>
</ul>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;">Method: </span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span></div>
<ol style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: inherit;">Take
fresh Paneer and make cut them into circles. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">Prepare two different stuffings, one with fresh
coconut flakes mixed with fresh cream, fired mustard seeds & grated
carrots and the other with ground coriander leaves.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">Sandwich three paneer slices with the two stuffings, pressing them gently so that they
stick together. Prepare another 2-3 sets of Paneer slices with
above stuffing, put some oil in a non-stick pan and quickly sauté all the pairs of suffered Paneer. Set aside.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">Oil a non-stick fry pan, put onion, ginger and garlic paste, then all spices and fry gently. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">Add cashew nut paste and fry until the oil starts oozing out of the mixture. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;">Add tomato puree, honey, salt to taste and fresh milk to the above mixture and boil it on low flame for 5 -7 minutes to make consistent gravy. Pour above gravy over the stuffed Paneer slices and the dish is ready to serve. </span></span></li>
</ol>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-70282976006147803392012-10-14T19:29:00.000+03:002012-10-15T08:28:26.734+03:00Manudevi's Delhi Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: left;">
This is the winning dish from Mumtaz Mahal's recent "<a href="http://www.thehedonista.com/2012/10/grandmas-recipes.html#" target="_blank">Grandma's Recipes" competition</a>. Ms. Ritu Chaturvedi has been kind enough to share it with me and allow it to be added to the blog. This is a traditional breakfast made of three main components - the bread (or Puri/poori), and the curries to dip it in - one a sweet pumpkin, and the other a tangy potato and tomato curry.<br />
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<h4 class="separator" style="clear: both; text-align: left;">
<a href="http://1.bp.blogspot.com/-6bf5H9x_5_Y/UHrmdZRfigI/AAAAAAAARZw/GvzyZZAdHTU/s1600/mumtaz+winning+plate.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6bf5H9x_5_Y/UHrmdZRfigI/AAAAAAAARZw/GvzyZZAdHTU/s400/mumtaz+winning+plate.jpg" /></a>Bedmi Poori </h4>
A bread made of wheat flour and stuffed with ground white lentil. These are heavier than the regular puris (<a href="http://chefinyou.com/2010/12/poori/">good recipe for the traditionals here</a>).<br />
<br />
Ingredients: </div>
<ul style="text-align: left;">
<li>Dough </li>
<li>3 cups flour</li>
<li>1cup Semolina</li>
<li>1tsp Chickpea flour</li>
<li>2tsp Butter</li>
<li>Salt to taste <a name='more'></a></li>
</ul>
<div style="text-align: left;">
<br />
Stuffing </div>
<ul style="text-align: left;">
<li>3/4cup White lentil (Urad Dhal)</li>
<li>1/4cup yellow lentil(Moong Dhal)</li>
<li>1/2 tsp Asafoetida</li>
<li>2 tsp coriander powder</li>
<li>1tsp fennel seed</li>
<li>½ tsp black pepper</li>
<li>½ tsp Red chili powder</li>
<li>2 green chilies finely chopped</li>
<li>1tbsp grated ginger</li>
<li>Pinch of baking powder </li>
</ul>
<div style="text-align: left;">
<br />
Method</div>
<ol style="text-align: left;">
<li>Mix all the dough ingredients with the help of water and bind semi soft dough. Cover it.</li>
<li>Leave it to rest for 30minutes</li>
<li>Soak lentils about 1hrs, wash & rinse.</li>
<li>Grind the lentils into a coarse paste. Add all the stuffing ingredients & mix well.</li>
<li>Heat a nonstick pan. Add 1tbsp. cooking oil & lentil paste. Cook till it becomes a lump and is not sticky. Cover it & keep aside for 10 minutes to cool.</li>
<li>To make each puri, Make a small ball of dough and flatten it with hands. Place the stuffing ball and close this and remake the ball. Flatten it and roll it thick.</li>
<li>Deep fry on slow to medium flame. Cook from both sides light brown & remove.</li>
</ol>
<div style="text-align: left;">
<br /></div>
<h4 style="text-align: left;">
<a href="http://3.bp.blogspot.com/-WLpWrfkiql8/UHrm1jdgt8I/AAAAAAAARZ8/tUEeY5QaBL0/s1600/mumtaz+-+grandma+sign.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WLpWrfkiql8/UHrm1jdgt8I/AAAAAAAARZ8/tUEeY5QaBL0/s400/mumtaz+-+grandma+sign.jpg" /></a>Potato Curry </h4>
<div style="text-align: left;">
<br />
Ingredients </div>
<ul style="text-align: left;">
<li>2 medium size potatoes boiled & peeled</li>
<li>1 medium size tomato, finely chopped</li>
<li>1 tbsp tomato puree</li>
<li>2 1/2 tbsp yogurt</li>
<li>1inch ginger grated</li>
<li>1medium size green chili</li>
<li>½ tsp. turmeric powder</li>
<li>¼ tsp. red chili powder</li>
<li>1tsp coriander powder</li>
<li>½ tsp cumin seed</li>
<li>Pinch of asafoetida</li>
<li>Pinch of clove powder</li>
<li>1tbsp. ghee</li>
<li>Salt to taste</li>
<li>Fresh coriander chopped for garnish </li>
</ul>
<div style="text-align: left;">
<br />
Method</div>
<ol style="text-align: left;">
<li>Heat a pan add ghee & cumin seed, when it starts crackling add all dry powder and chopped tomatoes, stir. </li>
<li>Add tomato puree & yogurt. Mix it well, then add roughly mashed potatoes, chopped green chili and grated ginger.</li>
<li>Add 2/12 cup water & salt. Boil it 7-8 minutes & garnish it with green coriander. </li>
</ol>
<div style="text-align: left;">
<br /></div>
<h4 style="text-align: left;">
Pumpkin Curry </h4>
<div style="text-align: left;">
Ingredients </div>
<ul style="text-align: left;">
<li>400g yellow pumpkin, cubed & boiled</li>
<li>1 medium size raw mango chopped</li>
<li>1 tbsp. ginger chopped</li>
<li>1 green chili chopped</li>
<li>3 tbsp. sugar</li>
<li>Salt according to taste</li>
<li>1tsp. oil</li>
<li>½ tsp. each fenugreek seed, fennel & mustard seed </li>
<li>½ tsp. each – turmeric powder, coriander powder & red chili powder.</li>
<li>Fresh coriander for garnish </li>
</ul>
<div style="text-align: left;">
<br />
Method </div>
<ol style="text-align: left;">
<li>Heat oil in the pan & add fenugreek seed, fennel & mustard seed, when it’s crackling add all dry powders. </li>
<li>Add raw mango & green chili & ginger. Mix it & add boiled pumpkin, add salt & sugar. </li>
<li>Cook for 5-6 minutes. Garnish with chopped coriander leaves. </li>
</ol>
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com1tag:blogger.com,1999:blog-2242532009149301730.post-9742808706995144842012-10-14T13:00:00.001+03:002012-10-15T08:29:21.119+03:00Shorisha Elish with touri & mango<div dir="ltr" style="text-align: left;" trbidi="on">
This is a gorgeous curry made by Ms. Tapashe Podder, for the <a href="http://www.thehedonista.com/2012/10/grandmas-recipes.html#" target="_blank">Grandma's Recipes competition</a> recently at Mumtaz Mahal Restaurant. She has kindly allowed me to share the recipe on my blog. Notes below outline some of the tricky ingredients. This is a verbatim copy of Ms Tapashe's Grandmother's recipe, so any instructions that seem a little ambiguous have also been clarified below. <br />
<br />
<a href="http://4.bp.blogspot.com/-WCo1wYU8PNw/UHqKkc0ix3I/AAAAAAAARZE/aIYdGH8I7Z4/s1600/mumtaz+fish+curry.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="276" src="http://4.bp.blogspot.com/-WCo1wYU8PNw/UHqKkc0ix3I/AAAAAAAARZE/aIYdGH8I7Z4/s400/mumtaz+fish+curry.jpg" width="400" /></a>Ingredients:<br />
<br />
Hilsa fish= 6 pieces ①<br />
Mustard seed paste= 1 tbsp<br />
Touri paste= made of 2 big touris ②<br />
Mango boiled= 2 tsp ③<br />
Green chilli= 5-6 pieces<br />
Sliced onions= 6-7 medim onion<br />
Turmeric powder= 1 tsp<br />
Red chilli powder= 1 tsp<br />
Cumin powder= 1 tsp<br />
Coriander powder= 1 tsp<br />
Salt to taste <br />
Oil= 1 cup<br />
<br />
Method:<br />
<a name='more'></a><br />
<br />
1.Marinate the fish with turmeric powder and salt.<br />
2.In a pan, take 1 cup of oil. When the oil gets hot, put the sliced onions, fry it and keep some fried onions aside.④<br />
3.Keep stirring the rest of the onions until they become brown. Add a little water and 1/2 tbsp mustard seed paste. Put all the ingredients one by one except touri paste.<br />
4.Stir and mix well. After half-frying the masala, add the touri paste. Then add the rest of the mustard seed paste and boiled mango little by little. Cover and simmer.<br />
5.After some time ⑤ add the fish pieces . Mix the fish with the masala properly. When the oil comes out ⑥. Take the pot off the stove and sprinkle the kept aside onions .<br />
<br />
Notes: <br />
<br />
<a href="http://3.bp.blogspot.com/-Rqx99Yz78WA/UHqLUd4CisI/AAAAAAAARZU/ruxrx9gJkGY/s1600/tori+ridge+gourd.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-Rqx99Yz78WA/UHqLUd4CisI/AAAAAAAARZU/ruxrx9gJkGY/s200/tori+ridge+gourd.jpg" width="200" /></a>② Ridge gourd (or touri) -
pictured here, a little like a cross between a turnip and a cucumber. To make into a paste, simply peel and crush the touri in a blender or large mortar and pestle.<br />
<br />
① <a href="http://www.fishbase.org/summary/Tenualosa-ilisha.html" target="_blank">Hilsa fish</a>, also called ilish/elish, is a very soft white fleshed fish fairly easily found in the UAE, and all through the middle east and much of Asia. Unfortunately it is overfished. It was prepared in cutlets for this dish, but could be replaced with fish fillets - but take care not to overcook. Maybe try with Faskar or Pink Eared Emperor.<br />
<br />
③ Boiled mango can be replaced with mango powder, or at a far stretch,
sugar. <br />
<br />
④Yes, that is quite a bit of oil. Presented, the dish was topped with crispy fried onions, and did appear a little oily underneath, but not as much as I would expect a 1-cup oil dish to be. I would suggest that the recipe should read:<br />
<i>2.In a pan, take 1 cup of oil. When the oil gets hot, put the sliced onions, fry them and keep some fried onions aside once softened. </i><br />
<i>3.Keep stirring the rest of the onions until they become brown. Then remove and replace with softened onions, retaining a little oil. Add a little water and 1/2 tbsp mustard seed paste.</i><br />
<br />
⑤ I would assume the "some time" referred to in step 5 is about 20 minutes
- enough time to integrate spices and cook the raw flavour from the
touri. <br />
<br />
⑥ The fish was cooked for about 5-10 minutes.<br />
<br />
<a href="http://1.bp.blogspot.com/-RR8_HfycL80/UHqKxc69x1I/AAAAAAAARZM/Vvk1bsr9KRA/s1600/mumtaz+home+chef.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="420" src="http://1.bp.blogspot.com/-RR8_HfycL80/UHqKxc69x1I/AAAAAAAARZM/Vvk1bsr9KRA/s640/mumtaz+home+chef.jpg" width="640" /></a> <br />
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-65375967081834663402012-10-03T11:26:00.000+03:002012-10-03T11:27:39.692+03:00Sarah's Summer Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-t-d3E2LGoXY/UGv2RVROiHI/AAAAAAAARO8/hO4KBkkTTfE/s1600/summer+pudding2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-t-d3E2LGoXY/UGv2RVROiHI/AAAAAAAARO8/hO4KBkkTTfE/s640/summer+pudding2.jpg" width="427" /></a></div>
Summer Pudding. It's one of those things I wish I could like, but I just loathe the delivery. Yucky sliced white bread soaked in sloppy juice. The concept is great - oodles of magenta sugary bombs wrapped in a secret parcel, but I just keep on coming back to the bread, which would probably taste much better with a slice of plastic cheese on it. The name "Summer Pudding" should conjure feelings of sweetness and light, and yet it's been hijacked by a lump of soggy purple bread. So - here's MY summer pudding. So much better.<br />
<br />
<span style="color: #134f5c;">Ingredients:</span><br />
<ul style="text-align: left;">
<li><span style="color: #134f5c;">stale cake - enough to cover the bottom of your bowl</span></li>
<li><span style="color: #134f5c;">mixed berries - twice the volume of your cake - make sure at least 1/3 is tinned in juice.</span></li>
<li><span style="color: #134f5c;">white chocolate (about 100 - 150g)</span></li>
<li><span style="color: #134f5c;">whipping cream (same volume as cake)</span></li>
</ul>
<span style="color: #134f5c;"></span><br />
<a name='more'></a><span style="color: #134f5c;"><br /></span>
<span style="color: #134f5c;">Instructions:</span><br />
<ol style="text-align: left;">
<li><span style="color: #134f5c;">Squish cake into the bottom of the bowl</span></li>
<li><span style="color: #134f5c;">Clean fresh berries and add to tinned berries then pour on top of cake (add sugar if berries are sour)</span></li>
<li><span style="color: #134f5c;">Melt white chocolate and pour on top, then whip the cream and lay on top of that. Chill until serving.</span></li>
</ol>
<br />
Notes:<br />
<ul style="text-align: left;">
<li>I have not used exact volumes, because this recipe has no need to be precise. It's like a combination of Eton Mess and trifle, and will taste and look good almost whatever proportion goes into it. But basically, you're looking for three fairly even layers, with the berries and cream taking up a little more space than the cake.</li>
<li>This could be made in single serves in martini glasses. </li>
<li>I used tinned strawberries and pitted black cherries and added this to fresh blueberries and raspberries. I used about half the juice from the tins - too much will leave your cake swimming. If you are using all fresh berries, then cook them gently in about 1/2 cup champagne (or water) with a couple of tablespoons of brown sugar for about 5 minutes before you add them.</li>
<li>I used some left over gluten free apple upside-down cake (I removed the apples), but any fairly plain cake would work - particularly store-bought madeira or tea cake. For a rich twist, try chocolate cake - but swap the white chocolate for dark. </li>
</ul>
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-48024794944803315212012-09-24T16:07:00.000+03:002012-09-24T16:07:22.421+03:00Kiddies Corn Fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-aO6NNBJoBIs/UGBaJCbijCI/AAAAAAAAREs/UbyMTmYe52Y/s1600/corn+fritters1+sml.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-aO6NNBJoBIs/UGBaJCbijCI/AAAAAAAAREs/UbyMTmYe52Y/s400/corn+fritters1+sml.jpg" width="400" /></a></div>
These have always a staple in our family. I think they started off as a breakfast item, but now they are one of the most frequently requested dinner veggies, and I always save some for the lunchbox the next day. <br />
<br />
Considering we have switched to being gluten and dairy free, they've seen a little adjustment. I now use a gluten flour mix (Doves Farm self raising) and I replace cow's milk with camel milk (easy to buy here in Dubai, low in bad casein, and a creamier replica than soy or rice milk). The recipe tastes just as good either way.<br />
<br />
<span style="color: #134f5c;">Ingredients</span><br />
<ul style="text-align: left;">
<li><span style="color: #134f5c;">2 eggs</span></li>
<li><span style="color: #134f5c;">1 x 340g tin of sweet corn (12 Oz)</span></li>
<li><span style="color: #134f5c;">3/4 cup self raising flour</span></li>
<li><span style="color: #134f5c;">1/2 cup milk </span></li>
<li><span style="color: #134f5c;">1/2 cup frozen peas </span></li>
<li><span style="color: #134f5c;">pinch salt</span></li>
<li><span style="color: #134f5c;">pinch smoked paprika<a name='more'></a></span></li>
</ul>
<span style="color: #134f5c;"><br /></span>
<span style="color: #134f5c;">Instructions:</span><br />
<ol style="text-align: left;">
<li><span style="color: #134f5c;">In a blender, mix 1/2 the tin of corn with the eggs, milk, salt and paprika. </span></li>
<li><span style="color: #134f5c;">When smooth, turn off and add peas and remainder of the corn and stir in (will be lumpy)</span></li>
<li><span style="color: #134f5c;">Heat a non-stick pan to medium-high with a little oil, and fry tablespoonfuls a few at a time, turning when bubbles appear (just like with pancakes)</span></li>
</ol>
<br />
These taste good hot or cold, and keep for a day or two in the fridge. Adult them up a bit with a spicy salsa and a squeeze of lime, or add green chili and garlic to the blend.<br />
<br />
Some kids are picky with texture (mine used to be), if so, you can always blend the entire lot - but frozen peas tend to leave bits of skin if they are not very good quality - maybe substitute with steamed broccoli. This will make a looser mix though, so make smaller spoonfuls when frying. Alternatively, if you like a bit more texture, you can leave the corn out of the initial blend and have super lumpy fritters. <br />
<br />
<a href="http://1.bp.blogspot.com/-1W8kkIe0QqM/UGBaKp4bl5I/AAAAAAAARE0/aDAyfkjz9bo/s1600/corn+fritters2+sml.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-1W8kkIe0QqM/UGBaKp4bl5I/AAAAAAAARE0/aDAyfkjz9bo/s640/corn+fritters2+sml.jpg" width="640" /></a><br />
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-90895863397549283312012-09-23T11:11:00.001+03:002013-11-14T09:02:19.980+03:00Pomegranate and Quinoa salad<b:if cond='data:blog.url == "http://slapdashcook.blogspot.ae/2012/09/pomegranate-and-quinoa-salad.html"'>
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<a href="http://2.bp.blogspot.com/-iEesuAQ5lqc/UF7DPCHZgaI/AAAAAAAAREQ/st6HDtN9l7w/s1600/quinoa+and+pomegranate2+sq.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="397" src="http://2.bp.blogspot.com/-iEesuAQ5lqc/UF7DPCHZgaI/AAAAAAAAREQ/st6HDtN9l7w/s400/quinoa+and+pomegranate2+sq.jpg" title="quinoa and pomegranate salad" width="400" /></a></div>
I've just discovered that you can cook quinoa in a rice cooker. This means no more sticky-together or crunchy bits, no more burned quinoa stuck to the bottom of the pan, and no more constant checking. Just plop in 2 cups of quinoa to 4 cups of water, turn it on and go away.<br />
<br />
As a result, I'm finally cooking more quinoa.<br />
<br />
Quinoa has a very woody flavour, and it needs something with it to temper the strength of this, particularly if you are trying to get kids to eat it. I've tried it warm and curried (<a href="http://slapdashcook.blogspot.com/2012/02/spiced-quinoa.html" target="_blank">here</a>), which I thought was pretty good, but it got the definite thumbs down from the kids. This time, I served it cold, and to balance the raw and dusty flavour, added pomegranate seeds for sweetness and mint for freshness. And pine nuts, just because I like them. <br />
<a name='more'></a><br />
<br />
<span style="color: #134f5c;">Ingredients:</span><br />
<ul style="text-align: left;">
<li><span style="color: #134f5c;">2 cups quinoa, rinsed</span></li>
<li><span style="color: #134f5c;">4 cups water</span></li>
<li><span style="color: #134f5c;">pinch of salt</span></li>
<li><span style="color: #134f5c;">1 cup pomegranate seeds</span></li>
<li><span style="color: #134f5c;">1/2 tsp all spice powder</span></li>
<li><span style="color: #134f5c;">1/2 cup chopped fresh mint</span></li>
<li><span style="color: #134f5c;">pine nuts (kernals) - toasted gently in a dry pan </span></li>
<li><span style="color: #134f5c;">squeeze of lemon juice</span></li>
<li><span style="color: #134f5c;">a big slug of nice olive oil</span></li>
<li><span style="color: #134f5c;">more salt and cracked black pepper to taste</span></li>
</ul>
<span style="color: #134f5c;"><br /></span>
<span style="color: #134f5c;">Instructions</span><br />
<ul style="text-align: left;">
<li><span style="color: #134f5c;">Put quinoa, water and a pinch of salt in the rice cooker, and turn it on. You can toast your pine nuts while you wait.</span></li>
<li><span style="color: #134f5c;">When quinoa is cooked, take it out of the cooker, stir in all spice and lemon juice and let it cool</span></li>
<li><span style="color: #134f5c;">Add all other ingredients and stir.</span></li>
</ul>
<br />
Yep. Super hard. Not.<br />
<br />
Try serving with labneh or thick greek yoghurt with a sprinkle of sumac. <br />
<br />
<a href="http://3.bp.blogspot.com/-k2GFbbjDcfE/UF7DNuydRzI/AAAAAAAAREI/8vo7pLBRgPU/s1600/quinoa+and+pomegranate1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="512" src="http://3.bp.blogspot.com/-k2GFbbjDcfE/UF7DNuydRzI/AAAAAAAAREI/8vo7pLBRgPU/s640/quinoa+and+pomegranate1.jpg" title="quinoa and pomegranate salad" width="640" /></a><br />
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Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com3tag:blogger.com,1999:blog-2242532009149301730.post-62839139409455934452012-09-16T12:37:00.001+03:002012-09-17T11:07:46.930+03:00Tiger Fish<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GfqRyQdCjQM/UFbaM7nPJPI/AAAAAAAARAs/y0yFjiToo7I/s1600/tiger+fish_edited-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-GfqRyQdCjQM/UFbaM7nPJPI/AAAAAAAARAs/y0yFjiToo7I/s400/tiger+fish_edited-2.jpg" width="400" /></a></div>Well, it's not actually tiger-fish. That's just for the benefit of Goldilocks, my picky 5 year old. He hates just about everything, except the things I can't feed him, namely gluten and dairy. Oh, and sugar of course. He LOVES sugar. With Goldilocks, it's all in the eye though. If it looks good, he'll probably taste it at least. Today, I worked on his new love of marine animals, and everything ocean, and promised him the rarest fish in the world, the kind that's striped, even after you cook it.<br />
<br />
This dish has the benefit of having nori, which is stacked with iodine, a nutrient hard to find elsewhere in a child's diet (except for salt). And considering it is vital for healthy thyroid function and brain development, it's something we need to watch. "<i>iodine deficiency during infancy may result in abdominal brain development and, consequently, impaired intellectual development</i>" (<a href="http://www.mineralifeonline.com/what_does_iodine_do_for_you.cfm">www.mineralifeonline.com</a>) Holy cow. Hope it's not too late...<br />
<br />
<span style="color: #134f5c;">Ingredients</span><br />
<ul style="text-align: left;"><li><span style="color: #134f5c;">fillets of firm white fleshed fish (eg. Hamour/grouper, Snapper, Mahi Mahi)</span></li>
<li><span style="color: #134f5c;">toasted nori (the green one), cut with scissors into thin strips</span></li>
<li><span style="color: #134f5c;">tapioca starch</span></li>
<li><span style="color: #134f5c;">egg - beaten</span></li>
<li><span style="color: #134f5c;">cool water</span></li>
<li><span style="color: #134f5c;">canola oil for frying <a name='more'></a></span></li>
</ul><span style="color: #134f5c;">Instructions</span><br />
<ol style="text-align: left;"><li><span style="color: #134f5c;">Cut the fish into fingers, about the size of the ones that come out of a box.</span></li>
<li><span style="color: #134f5c;">wrap the nori around each piece carefully, and as tightly as you can without it breaking. The oils and moisture in the fish will hold it in place.</span></li>
<li><span style="color: #134f5c;">Put your oil on to heat up (I shallow-fry in a wok, but a deep fryer would also work beautifully), and make your batter from the egg, tapioca starch and water. You are looking for a consistancy like pouring cream, or just a bit lighter. Thick enough to stick to the fish, but only a thin coating. Use a hand whisk - it mixes very easily.</span></li>
<li><span style="color: #134f5c;">toss the wrapped fish in the batter piece by piece with a fork, drain a little to get the excess off, then fry until golden and crispy. </span></li>
</ol><br />
<span style="color: #134f5c;">Serve well salted (iodised salt of course!), and with wasabi mayonnaise or lemon wedges. </span><br />
<br />
<br />
Notes:<br />
<br />
I have not used quantities, as this is not a precise recipe. However, if you like measurements, for a quantity that easily fed two adults and two children, I used 700g hamour, 2 sheets of nori, 1 egg, 6 tablespoons of tapioca and about 50ml water. I shallow fried in 2cm of canola oil, turning once. They took about 1 1/2 minutes on each side.<br />
<br />
This batter is very similar to a tempura batter, but the egg helps it stick nicely.<br />
<br />
To make your own wasabi mayonnaise, combine 2 tbsp mayo (I like <span class="st">Japanese Kewpie mayo) with 1/2 tsp wasabi powder, 1/2 tsp dijon mustard and salt and white pepper.</span><br />
<span class="”fullpost”"> </span></div>Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com2tag:blogger.com,1999:blog-2242532009149301730.post-75711542168272296572012-09-13T14:09:00.000+03:002014-01-04T15:07:46.080+03:00Beef Daube Provencal<b:if cond='data:blog.url == "http://slapdashcook.blogspot.ae/2012/09/beef-daube-provencal.html"'>
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<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://3.bp.blogspot.com/-iw9FaMFT_8A/UFG-hpaBVCI/AAAAAAAAQ_s/o5_FghdpAOM/s1600/Beef+Daube+soft_edited-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> <img border="0" height="400" src="http://3.bp.blogspot.com/-iw9FaMFT_8A/UFG-hpaBVCI/AAAAAAAAQ_s/o5_FghdpAOM/s400/Beef+Daube+soft_edited-1.jpg" width="400" /></a><a href="http://3.bp.blogspot.com/-yk7uwBhAzWY/UFG8USV1mtI/AAAAAAAAQ_k/nax0E2mafuw/s1600/beef+daube+sq_edited-1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>I love stews, particularly French ones. Unfortunately however, I can't get my kids to adore Boeuf Bourguignon the way I do. It's not just the mushrooms they can't stand, but the overall richness. In a recent trip to Provence however, I discovered the lighter, mushroom-free alternative. It's only been around for hundreds of years, but for some reason, I feel the need to put my own little recipe up. It's very simple - almost impossible to mess up, and yes, the kids love this one. <br />
<br />
<span style="color: #134f5c;">Ingredients:</span><br />
<ul style="text-align: left;">
<li><span style="color: #134f5c;">750g beef - iceblock sized pieces</span></li>
<li><span style="color: #134f5c;">1/2 cup flour</span></li>
<li><span style="color: #134f5c;">100g lardons (streaky bacon, diced) </span></li>
<li><span style="color: #134f5c;">2 cloves garlic, crushed</span></li>
<li><span style="color: #134f5c;">dash of good sherry vinegar (substitute with balsamic if you can't find it)</span></li>
<li><span style="color: #134f5c;">1 cup white wine</span></li>
<li><span style="color: #134f5c;">2 cups water</span></li>
<li><span style="color: #134f5c;">3 large carrots</span></li>
<li><span style="color: #134f5c;">10-15 pearl onions (or eshallot) peeled but left in tact.</span></li>
<li><span style="color: #134f5c;">1 <a href="http://en.wikipedia.org/wiki/Bouquet_garni" target="_blank">bouquet garnis</a> (or 2-3 tsp mixed herbes de provence)</span></li>
<li><span style="color: #134f5c;">1/2 tsp celery seeds</span></li>
<li><span style="color: #134f5c;">3 cloves </span></li>
<li><span style="color: #134f5c;">1 tsp brown sugar</span></li>
<li><span style="color: #134f5c;">salt and white pepper to taste <a name='more'></a></span></li>
</ul>
<span style="color: #134f5c;">Instructions:</span><br />
<ol style="text-align: left;">
<li><span style="color: #134f5c;">Season flour well with salt and pepper, then coat meat. Put a casserole dish (daubière) on medium-high heat, and brown meat in a good slug of olive oil (or butter if you like to be naughty), stirring continuously.</span></li>
<li><span style="color: #134f5c;">When meat is browned (about 5 minutes), add bacon and garlic, and fry for a minute or so - as long as you can before the bottom of the pan gets too crusty. Then add vinegar, scraping the bottom to remove caked flour, and as that dries, add the wine. Keep stirring until it starts to thicken nicely, then add the rest of the ingredients except for the carrots.</span></li>
<li><span style="color: #134f5c;">Bring to the boil, then put in a 135ºC oven with the lid on. </span></li>
<li><span style="color: #134f5c;">An hour or so later, add the carrots. Cook for about 2 more hours, or until meat is falling apart.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yk7uwBhAzWY/UFG8USV1mtI/AAAAAAAAQ_k/nax0E2mafuw/s1600/beef+daube+sq_edited-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-yk7uwBhAzWY/UFG8USV1mtI/AAAAAAAAQ_k/nax0E2mafuw/s640/beef+daube+sq_edited-1.jpg" width="640" /></a></div>
<br />
Notes:<br />
<ul style="text-align: left;">
<li>I used blade steak for this particular daube, but many other cheap cuts would work, and I'm a big fan of brisket if you like it really gelatinous. The traditional recipe uses all three of chuck, shank and rib to ensure a perfect balance between flavour and texture. Trim the gristle but not every little bit of fat. Fat is flavour. </li>
<li>I have made this wine-free for a non-drinking friend. Use a 1/2 cup of vinegar instead of just a dash, ensuring it is a good quality sherry vinegar or possibly a red wine vinegar (Balsamic would be too rich when using this much). You will probably need an extra spoon of sugar to balance, and a little more water. </li>
<li>If you need to omit the bacon, make sure you use a fattier cut of beef, and use chicken stock rather than water.</li>
<li>If the meat is not tender, you haven't cooked it enough. That's the wonderful thing about the oven - you can put things in and forget about them. It is very unlikely to burn at that temperature, but if it dries out too much, just add more water (and salt). It's pretty much impossible to overcook the beef, but the onions and carrots will eventually get mushy.</li>
<li>I like this recipe with a stack of white pepper - I add a whole teaspoon to the flour when I season it, and then add more when I serve. But I really love pepper. Oh, and salt - can't get enough of that...</li>
<li>I add celery seeds because I have a big kid (ahem, husband) with an aversion to celery, which is an important ingredient because it adds such a wonderful leafy flavour. The seeds could be substituted with a stalk of diced celery, added at the same time as the garlic. </li>
</ul>
<br />
<br />
<span class="”fullpost”"> </span></div>
Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com3tag:blogger.com,1999:blog-2242532009149301730.post-16893114459884830062012-09-03T18:12:00.000+03:002012-09-03T18:12:14.414+03:00Gluten free, casein free cupcakes that don't have the texture of rocks<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ipfWhITGXrw/UETGDzho8vI/AAAAAAAAQ34/dwImyTbXnwE/s1600/fluffy+cupcakes1_edited-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-ipfWhITGXrw/UETGDzho8vI/AAAAAAAAQ34/dwImyTbXnwE/s400/fluffy+cupcakes1_edited-1.jpg" width="400" /></a></div>Gluten free and dairy free cooking is getting easier. It's pretty common now to find plenty of options even at basic stores. A recent trip to France showed me that even in the world of baguettes and Brie, a country Leclerc sells gluten free flour and soy cream as standard.<br />
<br />
But the problem is that these substitutes are not perfect - you just won't get the same result as if you had used standard flour or butter. I'm getting better at making up for this though, and here are a couple of tips for cake making:<br />
<br />
1.<br />
Use ghee instead of oil or margarine. Ghee is usually casein and lactose free because all the milk solids are taken off in the process, basically leaving some gorgeous tasting fat. Don't tell yourself it's good for you, but as long as you're not spooning it onto your breakfast cereal, it's not really that bad in moderation. Vegetable ghee is another alternative, but as it is hydrogenated to give it the correct texture and appearance, it's probably best avoided (nasty trans fats). If you are highly allergic to dairy, you should probably stick to Nuttelex or canola oil - sorry about that.<br />
<br />
<a href="http://4.bp.blogspot.com/-vx4FLQDbNcA/UETGAucMlBI/AAAAAAAAQ3o/O4WaGO9latY/s1600/fluffy+cakes5_edited-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://4.bp.blogspot.com/-vx4FLQDbNcA/UETGAucMlBI/AAAAAAAAQ3o/O4WaGO9latY/s640/fluffy+cakes5_edited-1.jpg" width="640" /></a><br />
<a name='more'></a><br />
2.<br />
Know your flours. There are heaps of great gluten free mixes out there, and I use several of them. There's always Doves Farm Self Raising (can't taste the baking powder) and Schar Dolci (it's a dry blend, but very stable) in the cupboard. I find however that there are certain flours that are useful to add to improve texture. Tapioca tends to lighten up the mix and binds nicely. Teff makes cookies crumbly. Buckwheat gives pancakes and crepes a springier texture. Sorghum and brown rice flours have a lovely flavour. The problem with using any of these flours on their own is that they tend to need a gluten replacement to hold it all together, and I've had various degrees of failure with these. Xantham gum in particular tastes revolting when overcooked or over-used - bitter and almost tongue numbing (by the way, it's made from mould). The gluten free flour mixes already have the gluten replacement in there, so I find that my lazy self enjoys just mixing into that as a base.<br />
<br />
3.<br />
There are other ways to change the texture of your baking, and it's not always to do with flour. Eggs are magical things - traditional flourless chocolate cakes use them for body rather than a starch. Fruits like bananas or dates can add moisture and chew to a cake. Some gluten free cooks swear by <a href="http://glutenfreediet.ca/blog/?p=57" target="_blank">gelatin</a> or <a href="http://www.grain-free-gluten-free.com/arrowroot.html" target="_blank">arrowroot</a> to elasticize and soften. I'm a huge fan of egg whites - they're easy, and always in the pantry ready to use. Even just separating the eggs before putting them in, then whipping up the whites to soft peaks can lighten up any recipe.<br />
<br />
So - below is my best cupcake recipe so far. Seriously light and fluffy gluten free and casein free cupcakes. Very easy too...<br />
<br />
<span style="color: #134f5c;"><a href="http://3.bp.blogspot.com/-xL8aiBjPJtU/UETGB77ORkI/AAAAAAAAQ3w/XY-4KF9I-A8/s1600/fluffy+cupcakes+edited.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-xL8aiBjPJtU/UETGB77ORkI/AAAAAAAAQ3w/XY-4KF9I-A8/s400/fluffy+cupcakes+edited.jpg" width="400" /></a>Ingredients: </span><br />
<ul style="text-align: left;"><li><span style="color: #134f5c;">3 egg whites</span></li>
<li><span style="color: #134f5c;">2 egg yolks</span></li>
<li><span style="color: #134f5c;">3/4 cup ghee</span></li>
<li><span style="color: #134f5c;">3/4 cup caster sugar</span></li>
<li><span style="color: #134f5c;">1/2 cup soy milk </span></li>
<li><span style="color: #134f5c;">1 tsp vanilla bean paste</span></li>
<li><span style="color: #134f5c;">pinch salt (x 2)</span></li>
<li><span style="color: #134f5c;">1/2 cup tapioca flour</span></li>
<li><span style="color: #134f5c;">1 cup gluten free flour blend (Schar Dolci)</span></li>
<li><span style="color: #134f5c;">3 tsp baking powder</span></li>
</ul><br />
<span style="color: #134f5c;">Instructions:</span><br />
<ol style="text-align: left;"><li><span style="color: #134f5c;">preheat oven to 170ᴼC. Beat egg yolks and ghee until creamy, then add sugar, salt and vanilla. Finally add flours and baking powders, alternating with the soy milk until well combined.</span></li>
<li><span style="color: #134f5c;">Set aside, wash your beaters, dry carefully (water is a no-no when beating egg whites), and then beat to soft peaks. Fold in about a third of the whites quite well, and then add the rest and fold very lightly, taking care not to beat the air out. </span></li>
<li><span style="color: #134f5c;">Pour into cupcake moulds and cook for 20 minutes or until golden. It's best not to open and close the oven too much if you can avoid it.</span></li>
</ol><br />
I have iced them with a dairy free white chocolate frosting, using a 150g block of dairy free white chocolate, a tablespoon of soy cream, and about a cup of icing sugar. However, the cupcakes are already quite sweet and don't really need the topping.<br />
<br />
Have fun, and if you have any tips or ideas please leave them in the comments below or direct me to your blog - I'd love to hear about it. <br />
<br />
<br />
<br />
<br />
<br />
<span class="”fullpost”"> </span></div>Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-19552885320064294552012-08-29T18:08:00.000+03:002012-08-29T18:08:51.489+03:00Gazpacio of red capsicum with prawns<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="http://3.bp.blogspot.com/-EBZymul--lg/UC7U1t8YbwI/AAAAAAAAQrs/rBcRqSfDxx0/s1600/gordes-+prawn+gaspachio.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="265" src="http://3.bp.blogspot.com/-EBZymul--lg/UC7U1t8YbwI/AAAAAAAAQrs/rBcRqSfDxx0/s400/gordes-+prawn+gaspachio.jpg" title="Gazpacio with capsicum and prawns" width="400" /></a>It's hard not to get inspired in Provence. Sometimes I replicate what I eat to the best of my ability, sometimes I ask the chef for the recipe, and others, I take pieces of inspiration from the dish and create something a little more me. This is the first kind, replicated from an incredible <i>gazpacio de poivron avec gambas</i> from <a href="http://www.bastide-de-gordes.com/" target="_blank">La Bastide de Gordes</a> to the best of my ability. </div><div> </div><div>The rest of my <a href="http://www.thehedonista.com/2012/08/oh-my-gordes.html" target="_blank">post on Gordes can be found here</a> - the recipe resides below. </div><div> </div><div><span style="color: #134f5c;">Ingredients:</span></div><div><span style="color: #134f5c;"><br />
</span> </div><div><span style="color: #134f5c;">For the soup:</span></div><div><ul style="text-align: left;"><li><span style="color: #134f5c;">4 ripe tomatoes, deseeded and chopped</span></li>
<li><span style="color: #134f5c;">2 red capsicums (peppers)</span></li>
<li><span style="color: #134f5c;">1 medium continental cucumber (or 2 small lebanese), peeled, deseeded and chopped</span></li>
<li><span style="color: #134f5c;">1/2 tsp smoked paprika</span></li>
<li><span style="color: #134f5c;">1 clove garlic</span></li>
<li><span style="color: #134f5c;">1 small salad onion, chopped</span></li>
<li><span style="color: #134f5c;">1 tbsp creme fraiche</span></li>
<li><span style="color: #134f5c;">salt, pepper, brown sugar and tabasco to taste<a name='more'></a></span></li>
</ul></div><div><span style="color: #134f5c;"><br />
</span> </div><div><span style="color: #134f5c;">For the topping:</span></div><div><ul style="text-align: left;"><li><span style="color: #134f5c;">12-16 medium prawns, peeled and deveined</span></li>
<li><span style="color: #134f5c;">4 slices bread, buttered (preferably baguette)</span></li>
<li><span style="color: #134f5c;">2 cloves garlic, sliced into discs</span></li>
<li><span style="color: #134f5c;">salt and pepper</span></li>
<li><span style="color: #134f5c;">fresh dill and/or parsley leaves</span></li>
<li><span style="color: #134f5c;">squeeze of lemon juice</span></li>
</ul></div><div><span style="color: #134f5c;"><br />
</span> </div><div><span style="color: #134f5c;">Instructions:</span></div><div><ol style="text-align: left;"><li><span style="color: #134f5c;">Grill whole capsicums until blackened, then remove skin and chop. (see note)</span></li>
<li><span style="color: #134f5c;">Add all ingredients to a blender and whizz until smooth, adding salt, pepper, brown sugar and tabasco to taste, then chill for at least an hour, preferably two.</span></li>
<li><span style="color: #134f5c;">On a high heat on the stovetop, pan-fry garlic in a dash of olive oil. When just going golden, add prawns, salt and pepper and cook for a couple of minutes until flesh is opaque. Set aside to cool, and don't clean the pan yet.</span></li>
<li><span style="color: #134f5c;">Plate up the soup, placing prawns and crispy garlic wedges and herbs on top, then squeezing lemon over.</span></li>
<li><span style="color: #134f5c;">Pan-fry the bread, and place on top of the soup. If desired, garnish with pistou (the french version of pesto - but more liquid, and sans Parmesan and pine nuts)</span></li>
</ol></div><div><br />
</div><div>Serves 4 </div><div><br />
<br />
<a href="http://2.bp.blogspot.com/-hr_CrTAyLPc/UC7k0YgQjiI/AAAAAAAAQvM/5uv4oMzvg6Q/s1600/gordes-+tables" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="423" src="http://2.bp.blogspot.com/-hr_CrTAyLPc/UC7k0YgQjiI/AAAAAAAAQvM/5uv4oMzvg6Q/s640/gordes-+tables" title="Restaurant tables, Bastide de gordes" width="640" /></a> </div><div><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span class="Apple-style-span">note:</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span class="Apple-style-span">to grill capsicums, if you have a gas stove, simply light a large burner, and place the capsicum directly on the flame, turning with tongs as it blackens. If you have an electric stove, put the grill on high and place underneath close to the element, turning every minute or so until black. When cool, skin should peel off nicely, and particularly if you have used flame, will have a smokey flavor.</span></span></div><span class="”fullpost”"> </span></div>Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com0tag:blogger.com,1999:blog-2242532009149301730.post-68065651476986957392012-08-11T18:40:00.000+03:002013-12-08T07:06:10.710+03:00Provincial Lavender and Honey Cake<b:if cond='data:blog.url == "http://slapdashcook.blogspot.ae/2012/08/provincial-lavender-and-honey-cake.html"'>
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<h3>
<div style="text-align: left;">
<a href="http://1.bp.blogspot.com/-b5jZvoRXiVc/UCZ5LJiHjcI/AAAAAAAAQqE/OHhdcah_4ek/s1600/lavender+cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="400" src="http://1.bp.blogspot.com/-b5jZvoRXiVc/UCZ5LJiHjcI/AAAAAAAAQqE/OHhdcah_4ek/s400/lavender+cake.jpg" title="lavender and honey cake" width="400" /></a><span class="Apple-style-span" style="font-family: inherit; font-size: small; font-weight: normal;">Below is a honey and lavender bundt I prepared for my children. They are dairy and gluten intolerant, so I have made accordingly – it would possibly taste better with softened butter to replace the oil, cows' milk, and a light country wheat flour to replace my gluten free mix. It's a recipe following <a href="http://www.thehedonista.com/2012/08/the-purple-haze-of-provence.html" target="_blank">my post on cooking with lavender</a>, and its multitude of culinary uses.<br /><br />Don't you love a little Provincial inspiration?</span></div>
</h3>
<h3 style="text-align: left;">
<span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-size: small; font-weight: normal;">Ingredients</span><span class="Apple-style-span" style="font-size: small; font-weight: normal;"> </span></span></h3>
</div>
<div>
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="color: #134f5c;">4 cups (Schar Patisserie) gluten free flour </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">8 tsp gluten free baking powder </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">¾ cup rice milk </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">¾ cup canola (rapeseed) oil </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">1 tsp salt </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">½ tsp vanilla </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">1 cup honey </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">3 eggs </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">2 tsp lavender buds (or 3-4 full flowers) <a name='more'></a></span></li>
</ul>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #134f5c;">frosting: </span></div>
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="color: #134f5c;">1 tsp honey </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">1 cup icing sugar </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">1-2 tbsp boiling water </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">a few drops of red and blue food colouring (You will probably need more red than blue, as the latter is usually stronger.) </span></li>
</ul>
<div style="text-align: center;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #134f5c; font-size: x-small;">(note: metric measurements)</span></div>
</div>
<div style="text-align: center;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #134f5c; font-size: x-small;"><br /></span></div>
</div>
<ol style="text-align: left;">
<li><span class="Apple-style-span" style="color: #134f5c;">Put lavender and rice milk in a saucepan on the stove and set at a medium heat. Preheat oven to 180. </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">Beat eggs and oil until smooth, then add honey, vanilla and finally the rest of the dry ingredients, until you only have one cup of flour left. </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">Milk should be gently simmering by now and have a good lavender flavour. Strain, then add slowly to the cake mix, alternating with the final cup of flour. </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">Pour into a greased bundt tin or cake tin, and cook for 35 minutes or 50 minutes respectively, or until cake tests done with a spike. </span></li>
<li><span class="Apple-style-span" style="color: #134f5c;">Cool, then whisk up frosting ingredients and pour over cake. If desired, sprinkle with lavender buds. </span></li>
</ol>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Note: the honey does not need to be lavender honey. In fact, if you do use lavender honey, please use less lavender in the milk infusion to compensate. Lavender has a very strong flavor and it can overwhelm easily.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<span class="”fullpost”">
</span></div>Anonymoushttp://www.blogger.com/profile/02458505422126658793noreply@blogger.com1