1 large onion
2 cups of cooked black beans
about 30 black kalamata olives
juice of 1 large lemon
Tuesday, September 2, 2008
Saturday, May 17, 2008
Empty the fridge vegie burgers!
I realised that I had a lot of leftovers in the fridge so decided to throw them together today and see if they turned into anything edible.
Here's the results
2 cups cooked lentils/beans/chickpeas/dhal. Mashed.
2 cups cooked cold rice it can be plain or the leftover risotto you made a couple of days ago.
1 cup dry quick cook oats
handful of chopped chives from your garden
handful of grated cheese (leftover from tacos a few days ago)
2 eggs.
two teaspoons of vegie stock powder
Mix the whole lot together and leave to sit for ten minutes. Then form into hamburger patties and pan fry till crunchy and golden. Serve with salad in homemade burger buns!
The flavour will change with every empty the fridge you do. If you have curried lentils, you get curried burgers, Mexican beans gives you a Mexican burger, risotto/plain lentils makes a nice chive ricey burger.
Enjoy!
Here's the results
2 cups cooked lentils/beans/chickpeas/dhal. Mashed.
2 cups cooked cold rice it can be plain or the leftover risotto you made a couple of days ago.
1 cup dry quick cook oats
handful of chopped chives from your garden
handful of grated cheese (leftover from tacos a few days ago)
2 eggs.
two teaspoons of vegie stock powder
Mix the whole lot together and leave to sit for ten minutes. Then form into hamburger patties and pan fry till crunchy and golden. Serve with salad in homemade burger buns!
The flavour will change with every empty the fridge you do. If you have curried lentils, you get curried burgers, Mexican beans gives you a Mexican burger, risotto/plain lentils makes a nice chive ricey burger.
Enjoy!
Wednesday, May 7, 2008
Cream of mushroom soup
In the morning, bung the following into your crockpot. This recipe is a double recipe and would serve 10 to 12 people! I only make it when I have found mushrooms on the 'out you go' stand at the supermarket for half price.
1 kg fresh mushrooms roughly chopped.
a handful of spring onion tops, thinly sliced (don't you dare pull up or use the white parts!!!!)
4 cloves garlic
4 litres of water
1 cup skim milk powder
3 peeled, chopped potatoes
a couple of vegetable stock cubes
Put it on to cook and forget about it until 5pm. Then check the seasoning and add more if you wish. Get out your stick blender and carefully blend the lot (I too have been splattered with hot soup when I got distracted!). It should be nice and thick and not need any cream at all.
1 kg fresh mushrooms roughly chopped.
a handful of spring onion tops, thinly sliced (don't you dare pull up or use the white parts!!!!)
4 cloves garlic
4 litres of water
1 cup skim milk powder
3 peeled, chopped potatoes
a couple of vegetable stock cubes
Put it on to cook and forget about it until 5pm. Then check the seasoning and add more if you wish. Get out your stick blender and carefully blend the lot (I too have been splattered with hot soup when I got distracted!). It should be nice and thick and not need any cream at all.
Coconut pancakes
2 cups SR flour
1/2 cup dessicated coconut
1/4 cup sugar (I don't use this at all as I find them sweet enough, but the recipe calls for it)
2 cups milk
2 eggs
Combine flour, coconut and sugar in a bowl. Whisk milk and eggs until smooth then add to the flour mix. Stir until smooth and leave it for a few minutes.
Heat a non stick pan and pour 2 tablespoons of the batter into the pan and cook until bubbles appear on the surface, turn the pancake and cook until golden.
Drizzle with your favourite topping.
Ours is heating honey, the juice of a couple of oranges and a pinch of cinnamon in a pot then drizzling over the pancakes.
1/2 cup dessicated coconut
1/4 cup sugar (I don't use this at all as I find them sweet enough, but the recipe calls for it)
2 cups milk
2 eggs
Combine flour, coconut and sugar in a bowl. Whisk milk and eggs until smooth then add to the flour mix. Stir until smooth and leave it for a few minutes.
Heat a non stick pan and pour 2 tablespoons of the batter into the pan and cook until bubbles appear on the surface, turn the pancake and cook until golden.
Drizzle with your favourite topping.
Ours is heating honey, the juice of a couple of oranges and a pinch of cinnamon in a pot then drizzling over the pancakes.
Monday, May 5, 2008
Grandma Ena's sugee cake
Another family recipe which I have decided to post just in case I go toes up and it's lost forever!
1/2 lb semolina
13 eggs (this is not a typo!)
10 oz sugar
2 oz flour
10 oz butter
1/2 tea bicarb
1/4 lb ground almonds
2 tea vanilla
1 dessertspoon brandy
4oz milk
4 egg whites whisked until you can hold the bowl upside down and the whites don't fall out.
Cream butter and 3/4 of the sugar. Gradually add milk. Add semolina, Stir well and stand for one hour. Add egg yolks and rest of the sugar. Fold in four whisked egg whites, then flour, bicarb and almonds. Add brandy and vanilla
Bake in lined greased cake tin for one hour in a moderate hour.
1/2 lb semolina
13 eggs (this is not a typo!)
10 oz sugar
2 oz flour
10 oz butter
1/2 tea bicarb
1/4 lb ground almonds
2 tea vanilla
1 dessertspoon brandy
4oz milk
4 egg whites whisked until you can hold the bowl upside down and the whites don't fall out.
Cream butter and 3/4 of the sugar. Gradually add milk. Add semolina, Stir well and stand for one hour. Add egg yolks and rest of the sugar. Fold in four whisked egg whites, then flour, bicarb and almonds. Add brandy and vanilla
Bake in lined greased cake tin for one hour in a moderate hour.
Pasteis de nata (bit harder version)
1 cup sugar
1 cup milk
3 tble cornflour
6 egg yolks.
Puff pastry cut into rounds and placed in greased patty pan tray.
Mix sugar, milk and cornflour and heat, stirring all the time, until nice and thick. Put gently whisked yolks into a bowl and pour on milk mixture. Pour back into pan and cook until thick.
Fill pastry cases with two teaspoons of mixture and bake 15 minutes 180 degrees
1 cup milk
3 tble cornflour
6 egg yolks.
Puff pastry cut into rounds and placed in greased patty pan tray.
Mix sugar, milk and cornflour and heat, stirring all the time, until nice and thick. Put gently whisked yolks into a bowl and pour on milk mixture. Pour back into pan and cook until thick.
Fill pastry cases with two teaspoons of mixture and bake 15 minutes 180 degrees
Molotov pudding Grandma Ena's
You want your taste buds to think they've died and gone to heaven? Make this!
Important note: Read the recipe through first to the end.
125 grams sugar
8 egg whites.
Beat whites till stiff and fold in 125 grams of sugar. Set aside.
125 grams sugar and a little water, boil until caramalized and slightly dark. Cool a little and combine gently with the egg white mixture. NOTE: Do not mix thoroughly, you want lumps of toffee to be visble.
Put mixture into a well buttered pudding mould without mixing. Place in medium oven for 15 minutes, then leave it in the oven for another five minutes.
Topping:
150 grams sugar
500mls milk
1 tablespoon flour
8 egg yolks
Combine sugar, milk and flour. Bring to the boil. Remove from heat and cool completely. Add yolks and stir over very very low heat. Cool completely!
Unmould meringue onto serving dish with a lip. Pour custard gently over the meringue.
Important note: Read the recipe through first to the end.
125 grams sugar
8 egg whites.
Beat whites till stiff and fold in 125 grams of sugar. Set aside.
125 grams sugar and a little water, boil until caramalized and slightly dark. Cool a little and combine gently with the egg white mixture. NOTE: Do not mix thoroughly, you want lumps of toffee to be visble.
Put mixture into a well buttered pudding mould without mixing. Place in medium oven for 15 minutes, then leave it in the oven for another five minutes.
Topping:
150 grams sugar
500mls milk
1 tablespoon flour
8 egg yolks
Combine sugar, milk and flour. Bring to the boil. Remove from heat and cool completely. Add yolks and stir over very very low heat. Cool completely!
Unmould meringue onto serving dish with a lip. Pour custard gently over the meringue.
Subscribe to:
Posts (Atom)