Friday, 19 December 2008
Today couldn't be any different :)
Yesterday whilst looking at pictures on Flickr, I ran across some really pretty cookies made by Karen. They were Scottish shortbread and had been piped, and had a glace cherry on top.
They reminded me of the coquitos (coconut macaroons) I used to have in Uruguay when I was a child. Last night I was on a mission to find a recipe, but I wanted a Uruguayan one. And I found this one. It's in Spanish, but basically the ingredients are
6 egg yolks
150 g dessicated coconut
150 g sugar
50 g icing sugar
1 tsp vanilla essence
You basically mix all the ingredients and form the mix into balls which you roll on the icing sugar.
I don't like to use just yolks when i have no plans for the whites, so I set upon doing my own thing following the list of ingredients. So this is what I used
4 large eggs
250 g dessicated coconut
200 g white sugar
1 tsp vanilla extract
2 tbs water (optional)
Pre heat your oven to 180 degrees. Mix all ingredients in a bowl. If your paste is too thick to pipe with a large piping tip, then add the water, and keep adding one tablespoon of water at a time until you get a consistency you can pipe. If your eggs are extra large, you may not need the extra water.
Bake in a medium to hot oven for 30 minutes or until done.
YUM YUM, i love these...
I don't remember ever having made them before, but they are so easy, i will surely make them again ;)
Tuesday, 16 December 2008
I also only had vanilla sugar, so that is what I used.
360gms of white sugar
350gms of Les Verges Boiron passion fruit puree
250gms of chopped chilled butter
Mix eggs and sugar until well combined, in a microwave safe glass bowl. Add butter and puree and stir.
Cook in microwave for 10-15 minutes. You must cook this mix only 1 minute at a time. You need to take it out of the microwave and stir it after each minute.
It is ready when the mix is thick enough to coat the back of a spoon.
Monday, 15 December 2008
This was dessert for day 7
Nectarine Hearts (a very easy dessert)
- Cut 6 large hearts out of your puff pastry using a cookie cutter.
- Place three of them on a lined cookie sheet
- Cover each heart with thin slices of nectarine making sure you leave a border of nectarine free pastry in order to join the top
- Cut a small heart out of the center of the remaining large hearts and stick on top of the hearts on the cookie sheet
- Bake for 15 minutes or until golden brown
- Dust with icing sugar and serve with vanilla ice-cream.
1 Tbs olive oil
200 g cooked chickpeas
100 g potato chopped
1/2 can tomato puree
1/2 medium zucchini chopped (200gms)
1 small fresh carrot chopped
1 small onion chopped
1 small red capsicum chopped
6 button mushrooms cut in 6
1 vegetable stock cube
- Heat olive oil in a large pan
- Sautee onion and capsicum until tender
- Add vegetables and spices, and stir till it's all mixed well
- Add water, stock cube and tomato puree
- Simmer for 45 minutes or until vegetables and rice are done
- Serve with stirfried chinese brocolli
NOTE: The potato will take a while to cook, so to ensure your rice doesn't end up overcooking, cut up the potato in small pieces (no larger than 1cm cubes)
Sunday, 14 December 2008
Today I went back to the kitchen with a vengeance.
On Friday night whilst poring over the menus of several restaurants, (trying to find one to dine out on Saturday night) I read the description of a salad that had my taste buds calling out. It was a rocket, white peach salad with a balsamic reduction. We didn't end up going to that restaurant for dinner, we went to Kobe Jones, and the food was spectacular.
Still couldn't forget about the salad. I wasn't able to buy rocket or white peaches, ;) So I improvised with other ingredients.
Here is tonight's dinner feast :)
5 medium sized zucchinis cut in half (About 560gms)
1/2 a large onion chopped finely
1 Tbs olive oil
120gms grated pumpkin
1 small (90gms) red capsicum chopped finely
150gms cooked chickpeas
1 medium (80gms) grated carrot
Freshly grated nutmeg
1 cup soy milk (you can use regular milk or cream if you like)
- Using a melon baller or a spoon scoop put the flesh from the zucchinis. Put flesh aside, as it will be used for the soup.
- Lay them on a tray lined with baking paper, and season with cracked salt & pepper
- Preheat oven to 180 degrees
- Heat oil in a non stick pan and sautee onions and capsicum
- Add carrots and pumpkin and cook for a few minutes.
- Add chickpeas and mash them roughly into the other ingredients
- Add soy and cook until the mixture is thick
- Add grated nutmeg and salt to taste
- Spoon filling into zucchinis and bake for 20-30 minutes until zucchinis are tender
- Serve with rice and salad
270gms zucchini flesh (use the flesh leftover from the above recipe)
1/2 large onion chopped finely
1 Tbs (20mls) olive oil
1.5 cups of water
120gms fresh corn kernels
1 Massel Beef stock cube (these stock cubes are vegan)
- Heat oil in a pot, and sautee onion
- Add zucchini, and 2/3s of the corn kernels
- Add stock cube and water and simmer for 15 minutes until zucchini is tender.
- Process in a blender, and place back into the pot.
- Add the remaining corn kernels, and cook for a further 5 minutes
- Add freshly grated nutmeg, salt & pepper to taste
80gms of baby spinach leaves
1 small nectarine (washed and sliced)
1/4 of a small onion, sliced very finely
40gms flaked almonds
4 Tbs balsamic vinegar
1 Tbs olive oil
- Place balsamic vinegar in a non stick pan and heat until it is reduced to a thick sauce, about 1/2 of it's original volume.
- Place spinach in a bowl, followed by nectarine, onion and almonds
- Dress with cracked salt, balsamic reduction and olive oil
This was the salad inspired by the peach and rocket salad at Markov.
I will have to try the one at that restaurant one day, but the version I've come up with is delicious!!! I will be making this one for the family at Christmas :)
Saturday, 13 December 2008
Uruguayan Fruit Salad
1 red apple
1 large orange
1 x 400gm can of peaches (in natural juice)
1 x 150gm can of pineapple pieces (in natural juice)
1 large banana
200 gms of cherries
2 passion fruits
200 gms of any type of seedless grape
1 punnet of strawberries.
1 1.25 lt bottle of Fanta
- Place canned fruit in a large bowl along with it's juice, make sure you cut the peaches into small pieces.
- Wash remaining fruit thoroughly.
- Place cherries and grapes (minus stalks and any leaves) in the bowl.
- Cut up remaining fruit into small pieces and place in the bowl.
- Cover with Fanta.
- Chill and serve for dessert, lovely summer dessert, especially during the holidays when we need a stomach cool down after a heavy meal :)
NOTE: Any of the fruits above can be omitted.
Friday, 12 December 2008
a piece of pumpkin
1 medium sized Beetroot
2 small washed potatoes
1 medium onion
Thursday, 11 December 2008
150gms cooked brown lentils
1 medium onion chopped
1 carrot chopped
150gms chopped & boiled sweet potato
1 large egg
2 Tbs plain flour
1/2 tsp Zest Mama Flavour
Olive oil for sauteing the onions
Heat some olive oil in a pan, and sautee onions and carrots.
Place egg in a bowl, then mix in all other ingredients to form a thick paste.
Heat some extra olive oil in a non stick pan. I used egg rings to form the patties. Put egg rings in the fry pan and place mix into the rings to form a pattie. Cook for 3-4 minutes on each side.
Asparagus & Carrot Side Dish
120 gms of asparagus cut in half
1 medium carrot cut into sticks
3 walnuts chopped coarsely
1/4 tsp of Zest Fearlessly Hot spice
Heat olive oil in a non stick pan, and sautee the vegetables & walnuts. Add spice and one tablespoon of tamari at the end. Serve with patties and brown rice
Paprika Mayo Serving Sauce
1 tablespoon of Hellmans mayo
1 tablespoon of Ajvar paprika relish
Mix together and serve as an accompaniment to the patties
Copperpot Salsa with Capsicum & Cashews
Marinated Roasted Capsicum
2 thick slices of eggplant
1 carrot cut into sticks
1 small firm tomato
1 small avocado
a handful of washed rocket
Wednesday, 10 December 2008
Marinated Tofu & Vegetable Stir Fry
180gms firm tofu
1 Tbs Worcestershire sauce
2 Tbs Tamari
1/2 Tbs of honey
1 tablespoon of sesame seeds
100gms broccolini cut in 4s
1 large onion cut into wedges
8 baby corn cut in half lengthways
Mix the tamari, Worcestershire sauce and honey in a bowl. Place in the sliced tofu and cover with glad wrap. Refrigerate for two hours.
Drain the tofu and reserve the marinade.
Heat some olive oil in a wok or large fry pan and cook the tofu.
Remove tofu from pan. Stir fry the vegetables until they are done (i like mine to still be crunchy).
Add tofu and marinade and cook for a minute. Sprinkle with sesame seeds.
Serve with steamed rice.
1 medium sized eggplant
1 lightly beaten egg
Cut eggplant into chips, and salt lightly. Set aside for a few hours.
Rinse eggplant and dry well.
Dip eggplant chips in egg and then in breadcrumbs.
Deep fry and drain on kitchen paper.
2 sheets of pre made puff pastry (I use Borg's, the one i get is vegan)
Bake in a hot oven for 15 minutes or until golden brown.
So yeah, they were a huge hit, and OMG so delicious!!!
Sweet Potato & Avocado Sushi
Pre cooked Sushi Rice mixed in with
Sushi Rice Seasoning (I bought this instead of the Mirin because that is all that was available, but the Mirin is so much better)
Sesame Seeds (toasted)
Sweet Potato (see yesterday's recipe for preparation details)
Cover your bamboo rolling mat with glad wrap (saran). Place seaweed sheet on the wrap and cover with rice, making sure you put rice right up to the edges. Press it down firmly.
Turn seaweed sheet upside down, so that your rice is now facing the bamboo mat (still covered in glad wrap)
Put some mayonnaise on the seaweed, and then place all your fillings. (i put double the amount of filling in them this time)
Roll up tightly, and then roll over some of the sesame seeds which have been pre toasted.
Cut with a sharp knife and serve with wasabi and Kikkoman soy sauce.
Tuesday, 9 December 2008
1 cup of sushi rice raw (cooked with 1.5 cups of water or as per packet instructions)
3 tablespoons of Mirin
1 tablespoon of Cooking Sake
1 tablespoon of sugar
1/2 a small avocado
1/2 a carrot sliced very thinly (I use a special tool for this that gets them as thin as if they were shredded but in long strips)
50gms of sweet potato cut into sticks (Like thick chips, and cooked in the microwave for about 3 minutes on high)
3 tablespoons of flour
1 tablespoon of cornflour
2 seaweed sheets
Dust the cooked sweet potato with the flour and corn flour and deep fry until golden brown.
Monday, 8 December 2008
350gms brown lentils (pre cooked)
1 large onion chopped
3 tablespoons of olive oil
1 medium carrot chopped or grated
1/4 cup of tomato paste
Kernels from two fresh corn cobs
2 tablespoons of Zest African Mama spice
1 tablespoon of ground cumin
5 medium sized button mushrooms thinly sliced
100gms of Enoki mushrooms (separated)
1 Massel Beef Stock Cube (these are not real beef, but vegetarian beef cubes)
4 medium sized potatoes (peeled and boiled)
3 tablespoons of Nuttelex (dairy free margarine)
Heat olive oil in a pan and sautee onions until they become transparent.
Add carrots, and spices and fry off a little
Add mushrooms, and lower heat.
Add corn kernels, tomato paste, lentils, stock cube and half a cup of water.
Simmer for 10 minutes, stirring to avoid the mixture sticking to the pan.
Mash potatoes with Nuttelex and set aside.
Pour mushroom/lentil mix onto individual oven dishes, and top with mashed potato.
Bake for 20 minutes until mash becomes slightly browned. (My dishes were big enough to only get two servings out of this recipe)
Serve with brown rice and steamed or sauteed vegetables.
Sautee asparagus spears in some olive oil and add 2 tablespoons of Tamari and 2 tablespoons of Mirin towards the end. Serve with rice.