Batter
115g butter, melted
1 egg
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1/3 cup oats
2/3 cup brown flour
1/4 teaspoon cream of tartar
Sprinkling
1/8 cup white sugar
2 teaspoons cinnamon
Preheat oven to 180C. Grease a 8-by-8-inch baking tray.
Melt butter.
Cool slightly; add egg, sugar, vanilla, and beat until smooth.
Add flour, oats and cream of tartar until just combined; pour into tray.
Combine the sprinkling sugar and cinnamon; sprinkle over the batter.
Bake for 25 minutes, or until done. Cool in tray for at least 15 min before slicing.
Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts
Saturday, March 5, 2016
Tuesday, December 6, 2011
Honey Spiced Apple Butter
2 pounds McIntosh apples, peeled, cored, and cut into 1-inch chunks
2 cups apple cider
1/4 cup dark brown sugar
1/4 cup honey
1/8 teaspoon ground cinnamon
1 star anise pod
2 cardamom pods
pinch ground allspice
pinch kosher salt
In a large pot, combine apples and cider. Over medium-high heat, bring to a boil; reduce heat to a simmer. Add the star anise and the cardamom pods. Cook, stirring occasionally, about 30 minutes or until the apples are tender and breaking down easily.
Remove star anise and cardamom pods. Cool mixture slightly and then press through a fine/medium sieve into a bowl.
Return the mixture to the saucepan. Whisk in the brown sugar, honey, cinnamon, allspice and salt. Heat over medium and simmer vigorously for about an hour to 75 minutes, stirring occasionally.
Take the pan off the heat and let cool for 20 minutes. Scrape the apple butter into a glass or Tupperware container, press plastic wrap directly on the surface to seal, cover with a lid, and store in refrigerator.
Makes about 1 1/2 cups
Source
2 cups apple cider
1/4 cup dark brown sugar
1/4 cup honey
1/8 teaspoon ground cinnamon
1 star anise pod
2 cardamom pods
pinch ground allspice
pinch kosher salt
In a large pot, combine apples and cider. Over medium-high heat, bring to a boil; reduce heat to a simmer. Add the star anise and the cardamom pods. Cook, stirring occasionally, about 30 minutes or until the apples are tender and breaking down easily.
Remove star anise and cardamom pods. Cool mixture slightly and then press through a fine/medium sieve into a bowl.
Return the mixture to the saucepan. Whisk in the brown sugar, honey, cinnamon, allspice and salt. Heat over medium and simmer vigorously for about an hour to 75 minutes, stirring occasionally.
Take the pan off the heat and let cool for 20 minutes. Scrape the apple butter into a glass or Tupperware container, press plastic wrap directly on the surface to seal, cover with a lid, and store in refrigerator.
Makes about 1 1/2 cups
Source
Monday, October 3, 2011
Ricotta hotcakes with maple syrup
1 1/2 cups self-raising flour
1/2 cup caster sugar
4 eggs, separated
1 1/2 cups buttermilk
1 teaspoon vanilla extract
200g ricotta, crumbled
1/4 cup caster sugar, extra
1 teaspoon ground cinnamon
maple syrup or maple butter* to serve
Mix flour, sugar, egg yolks , buttermilk and vanilla in a bowl.
Whisk the egg whites until stiff peaks form and fold through the flour mixture with the ricotta.
Heat and lightly grease a large non stick frying pan over low heat. Cook 2 tablespoons of the mixture for 3-4 minutes on each side or until puffed and golden.
Combine the extra sugar and cinnamon and sprinkle over the hotcakes. Serve with maple syrup.
Alternatively you could serve the hotcakes with maple butter*.
* Maple Butter:
80 grams softened butter
1-2 tablespoons maple syrup
Combine the butter and maple syrup in a small mixing bowl. Cover and refrigerate.
Source
1/2 cup caster sugar
4 eggs, separated
1 1/2 cups buttermilk
1 teaspoon vanilla extract
200g ricotta, crumbled
1/4 cup caster sugar, extra
1 teaspoon ground cinnamon
maple syrup or maple butter* to serve
Mix flour, sugar, egg yolks , buttermilk and vanilla in a bowl.
Whisk the egg whites until stiff peaks form and fold through the flour mixture with the ricotta.
Heat and lightly grease a large non stick frying pan over low heat. Cook 2 tablespoons of the mixture for 3-4 minutes on each side or until puffed and golden.
Combine the extra sugar and cinnamon and sprinkle over the hotcakes. Serve with maple syrup.
Alternatively you could serve the hotcakes with maple butter*.
* Maple Butter:
80 grams softened butter
1-2 tablespoons maple syrup
Combine the butter and maple syrup in a small mixing bowl. Cover and refrigerate.
Source
Tuesday, September 20, 2011
Chestnut cake
150g butter
150g sugar
3 egg yolks
1 tsp cinnamon
2 tsp lemon juice
225g chestnut puree
100g frozen chestnuts, thawed and diced
250 g flour
1 tsp baking powder
3 egg whites, beaten
Icing:
1 egg white
150g icing sugar
1/2 tsp lemon juice
Cream butter and sugar, add egg yolks, cinnamon, lemon juice, chestnut puree and chestnuts, mix. Gently mix in flour and baking powder alternately with beaten eggwhites, using a spatula. Pour into greased 20cm cake tin, cook at 180C for around 60min. Turn out and cool.
For the icing: beat the egg white, add icing sugar and lemon juice. Pour over cake, let set.
Source: Coop magazine, 2 february 2010
150g sugar
3 egg yolks
1 tsp cinnamon
2 tsp lemon juice
225g chestnut puree
100g frozen chestnuts, thawed and diced
250 g flour
1 tsp baking powder
3 egg whites, beaten
Icing:
1 egg white
150g icing sugar
1/2 tsp lemon juice
Cream butter and sugar, add egg yolks, cinnamon, lemon juice, chestnut puree and chestnuts, mix. Gently mix in flour and baking powder alternately with beaten eggwhites, using a spatula. Pour into greased 20cm cake tin, cook at 180C for around 60min. Turn out and cool.
For the icing: beat the egg white, add icing sugar and lemon juice. Pour over cake, let set.
Source: Coop magazine, 2 february 2010
Monday, September 19, 2011
Pecan Topped Sweet Potatoes
3 lbs sweet potatoes
2 eggs
¾ cup brown sugar
¼ cup butter (melted)
salt to taste
1 tsp cinnamon
1 tsp vanilla
½ t nutmeg
½ cup orange juice
1 cup chopped pecans
Cut sweet potatoes in thirds and boil until tender. Drain water and cool potatoes, enough so you can peel them (the peel will slip off). Mash well.
Add ¼ cup of the brown sugar, orange juice and seasonings.
Beat eggs and add to potatoes
Put into a 2 quart casserole. Sprinkle with chopped pecans and the rest of the sugar. Pour butter over the top. Cook for 30 minutes at 375 F, uncovered.
Source
2 eggs
¾ cup brown sugar
¼ cup butter (melted)
salt to taste
1 tsp cinnamon
1 tsp vanilla
½ t nutmeg
½ cup orange juice
1 cup chopped pecans
Cut sweet potatoes in thirds and boil until tender. Drain water and cool potatoes, enough so you can peel them (the peel will slip off). Mash well.
Add ¼ cup of the brown sugar, orange juice and seasonings.
Beat eggs and add to potatoes
Put into a 2 quart casserole. Sprinkle with chopped pecans and the rest of the sugar. Pour butter over the top. Cook for 30 minutes at 375 F, uncovered.
Source
Pumpkin Enchiladas with Mole Sauce
8 tablespoons (about) olive oil
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.
Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.
Source
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.
Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.
Source
Spaghetti squash with mushroom marinara sauce
Mushroom marinara sauce:
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper
Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.
In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.
Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.
How to cook spaghetti squash:
Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.
Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.
TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.
What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad.
What does the cook say? Easy, something different.
Source (and a bit from here)
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper
Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.
In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.
Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.
How to cook spaghetti squash:
Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.
Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.
TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.
What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad.
What does the cook say? Easy, something different.
Source (and a bit from here)
Almond Basmati Rice
2 cups basmati rice
2 T extra virgin olive oil
3 ½ cups water
2 bay leaves
1 t salt
¼ teaspoon saffron threads (optional)
¼ cup dried currants (or raisins)
½ cup slivered almonds (sliced work, too)
1 three inch cinnamon stick (or ¼ t ground cinnamon)
Rinse basmati rice 3 times and strain in a fine sieve. In a 4 quart sauce pan, slowly toast the rice and olive oil for 10 minutes.
Add water and other ingredients. Bring to a boil, then turn down to a low simmer and cover. Cook for 20 minutes until the water is absorbed.
Remove cinnamon stick and bay leaves, fluff and serve (e.g., with Persian eggplant).
Source
2 T extra virgin olive oil
3 ½ cups water
2 bay leaves
1 t salt
¼ teaspoon saffron threads (optional)
¼ cup dried currants (or raisins)
½ cup slivered almonds (sliced work, too)
1 three inch cinnamon stick (or ¼ t ground cinnamon)
Rinse basmati rice 3 times and strain in a fine sieve. In a 4 quart sauce pan, slowly toast the rice and olive oil for 10 minutes.
Add water and other ingredients. Bring to a boil, then turn down to a low simmer and cover. Cook for 20 minutes until the water is absorbed.
Remove cinnamon stick and bay leaves, fluff and serve (e.g., with Persian eggplant).
Source
Persian Eggplant
4 medium-sized baby eggplants or 8 small Japanese eggplants, stems on
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
Butternut Pumpkin Flan
1/3 cup plus ¼ cup packed light brown sugar
3 T fresh orange juice
3 cups milk (or soymilk)
4 extra-large eggs
¾ cup cooked pureed butternut squash*
1 t ground cinnamon
1 t vanilla extract
finely grated zest of 1 orange
In a small saucepan, combine 1/3 cup of the brown sugar and the orange juice, and cook over low heat until the sugar is melted and bubbles form across the surface of the syrup, about 3 minutes. Divide the syrup evenly among six 6-ounce ramekins.
In a medium saucepan, combine the milk and ¼ cup brown sugar. Heat over medium heat, stirring constantly, to dissolve the sugar. Set aside to cool.
In a bowl, whisk the egg . Add the pumpkin, cinnamon, and vanilla.
Stir in the cooled milk mixture. Strain the custard through a fine-mesh sieve to remove any traces of the pumpkin fibre.
Add the orange zest.
Divide the custard evenly among the ramekins, filling to within ¼ inch of the rim.
Place the ramekins in a rectangular baking pan with high sides and carefully pour 1 inch of boiling water into the pan. Cover each ramekin tightly with foil and bake on the middle rack of the oven for 30 minutes, or until the custards are no longer jiggly in the center and a toothpick inserted in the center comes out clean. Remove from the oven, take off the foil, and let the custards cool in the water bath. Once they are cool, remove from the pan, cover, and refrigerate for at least 3 hours.
To unmold, press gently around the edge of each flan to break the seal. Invert onto a dessert plate. If you prefer, the flan may be served right in the baking dish.
Top with seasonal fruit, and serve.
*Can bake by cutting the pumpkin in half and laying it cut side down on an oiled baking dish (use parchment paper if you want to have an easier clean up) and baking the squash at 350F for 30-45 minutes or until soft.
Source
3 T fresh orange juice
3 cups milk (or soymilk)
4 extra-large eggs
¾ cup cooked pureed butternut squash*
1 t ground cinnamon
1 t vanilla extract
finely grated zest of 1 orange
In a small saucepan, combine 1/3 cup of the brown sugar and the orange juice, and cook over low heat until the sugar is melted and bubbles form across the surface of the syrup, about 3 minutes. Divide the syrup evenly among six 6-ounce ramekins.
In a medium saucepan, combine the milk and ¼ cup brown sugar. Heat over medium heat, stirring constantly, to dissolve the sugar. Set aside to cool.
In a bowl, whisk the egg . Add the pumpkin, cinnamon, and vanilla.
Stir in the cooled milk mixture. Strain the custard through a fine-mesh sieve to remove any traces of the pumpkin fibre.
Add the orange zest.
Divide the custard evenly among the ramekins, filling to within ¼ inch of the rim.
Place the ramekins in a rectangular baking pan with high sides and carefully pour 1 inch of boiling water into the pan. Cover each ramekin tightly with foil and bake on the middle rack of the oven for 30 minutes, or until the custards are no longer jiggly in the center and a toothpick inserted in the center comes out clean. Remove from the oven, take off the foil, and let the custards cool in the water bath. Once they are cool, remove from the pan, cover, and refrigerate for at least 3 hours.
To unmold, press gently around the edge of each flan to break the seal. Invert onto a dessert plate. If you prefer, the flan may be served right in the baking dish.
Top with seasonal fruit, and serve.
*Can bake by cutting the pumpkin in half and laying it cut side down on an oiled baking dish (use parchment paper if you want to have an easier clean up) and baking the squash at 350F for 30-45 minutes or until soft.
Source
Roasted Butternut Salad
Potatoes:
4 cups Yukon Gold potatoes, cut into ½ inch cubes
2 t Dijon mustard
1 T extra virgin olive oil
2 t fresh dill weed, chopped fine
½ t fresh tarragon, minced
½ t sea salt
½ t garlic, minced
Pumpkin:
4 cups butternut pumpkin, peeled and cut into ½ inch cubes
½ t ground cinnamon
½ t minced fresh roseary
½ t tamari
½ t balsamic vinegar
2 t extra virgin olive oil
½ t sea salt
Dressing
½ t garlic, minced extra fine
½ cup roasted red bell pepper
¼ cup olive oil
2 ½ t Dijon mustard
3 T fresh lemon juice
2 t balsamic vinegar
1 T cider vinegar
Preheat oven to 375. Mix potato ingredients together and transfer to a parchment-lined baking sheet. Mix pumpkin ingredients together and transfer to another parchment-lined baking sheet. Bake at 375 F for 25 minutes or until the potatoes and squash are soft inside. Let cool and combine potatoes and squash in a bowl. Set aside.
Puree all dressing ingredients until smooth in a blender. Mix with potatoes and squash. Dice a carrot, a stick of celery and some fresh chives and combine together.
Source
4 cups Yukon Gold potatoes, cut into ½ inch cubes
2 t Dijon mustard
1 T extra virgin olive oil
2 t fresh dill weed, chopped fine
½ t fresh tarragon, minced
½ t sea salt
½ t garlic, minced
Pumpkin:
4 cups butternut pumpkin, peeled and cut into ½ inch cubes
½ t ground cinnamon
½ t minced fresh roseary
½ t tamari
½ t balsamic vinegar
2 t extra virgin olive oil
½ t sea salt
Dressing
½ t garlic, minced extra fine
½ cup roasted red bell pepper
¼ cup olive oil
2 ½ t Dijon mustard
3 T fresh lemon juice
2 t balsamic vinegar
1 T cider vinegar
Preheat oven to 375. Mix potato ingredients together and transfer to a parchment-lined baking sheet. Mix pumpkin ingredients together and transfer to another parchment-lined baking sheet. Bake at 375 F for 25 minutes or until the potatoes and squash are soft inside. Let cool and combine potatoes and squash in a bowl. Set aside.
Puree all dressing ingredients until smooth in a blender. Mix with potatoes and squash. Dice a carrot, a stick of celery and some fresh chives and combine together.
Source
Sunday, September 18, 2011
Moroccan fishcakes with harissa yoghurt dip
FOR THE FISHCAKES
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying
FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Source
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying
FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Source
Grilled eggplants with spicy chickpeas and walnut sauce
4 tbsp olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
Beef tagine
600g (1lb 5oz) stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g (14oz) tin of chickpeas, drained
1 x 400g (14oz) tin of chopped tomatoes
800ml (11/3pt) vegetable stock
1 small squash (approximately 800g/1lb 12oz), deseeded and cut into 5cm (2in) chunks
100g (3½oz) prunes, stoned and roughly torn
2tbsp flaked almonds, toasted
For the spice rub
Sea salt and freshly ground black pepper
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika
Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put in the fridge for a couple of hours - ideally overnight.
When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes.
Tip in the chickpeas and tomatoes, then pour in 400ml (14fl oz) of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.
At this point add the squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
Once the time is up, take the lid off and check the consistency. If it seems a bit runny, simmer for 5 to 10 minutes more with the lid off. The beef should be tender and flaking apart now, so have a taste and season with a pinch or two of salt.
Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of couscous and dive in.
Source
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g (14oz) tin of chickpeas, drained
1 x 400g (14oz) tin of chopped tomatoes
800ml (11/3pt) vegetable stock
1 small squash (approximately 800g/1lb 12oz), deseeded and cut into 5cm (2in) chunks
100g (3½oz) prunes, stoned and roughly torn
2tbsp flaked almonds, toasted
For the spice rub
Sea salt and freshly ground black pepper
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika
Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put in the fridge for a couple of hours - ideally overnight.
When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes.
Tip in the chickpeas and tomatoes, then pour in 400ml (14fl oz) of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.
At this point add the squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
Once the time is up, take the lid off and check the consistency. If it seems a bit runny, simmer for 5 to 10 minutes more with the lid off. The beef should be tender and flaking apart now, so have a taste and season with a pinch or two of salt.
Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of couscous and dive in.
Source
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