20091024

Tahini and Mushroom Sauce.Gravy

Tahini/Mushroom Sauce


1 c Mushrooms

2 ts Vegetable oil

2 tb Water

1 tb Tahini

2 ts Soy sauce

-------TO ACCOMPANY ROAST-------

To make sauce, chop the mushrooms and saute them in the oil in a small pan until tender. Stir in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes. Serve the roast with the sauce poured over it, accompanied by seasonal vegetables. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias

20091020

Simon Bryant's Roasted Cauliflower Salad

Degree of difficulty:Low
You need:
1 small cauliflower, cut into florets stem attached
1 tbls roasted coriander seeds
1 tbls roasted cumin seeds
30g washed, drained salted capers
Salt and pepper
1 small red onion sliced
1/3 cup toasted fresh breadcrumbs
Zest and juice 2 lemons
50g roasted walnuts, or pumpkin seeds
Olive oil
50g shaved firm goats cheese (or good quality gruyere)
1-2 cloves garlic
½ bunch flat leaf parsley, chopped
(2 anchovies optional)

Method:

Crush coriander seeds in a mortar and pestle. Combine crushed coriander, cumin seeds, cauliflower, onion, garlic and capers in a bowl and lightly coat with olive oil. Season. Bake at 200C until lightly browned and tender, but still with a bit of bite, about 75 minutes. Cool slightly.

In large bowl add the cauliflower and toss with toasted bread crumbs, lemon zest and juice, cheese, walnuts, salt and black pepper and oil. Add the parsley and toss altogether. Check the seasoning then pile onto a serving plate or in a bowl.

20090822

Tofu- steamed silken

Tofu- steamed silken

Tofu- steamed silken

Ingredients

One of my favourite Kylie recipes
Serves 2 as entree

300g silken tofu

Dressing
1 tablespoon finely chopped ginger
2 tablespoon sliced spring onion
2 tablespoon chopped coriander stems
2 tablespoon kecap manis (or dark chinese soy)
2 tablespoon black vinegar
1 tablespoon sesame oil
1 ½ tablespoon light soy
¼ teaspoon chilli oil

2 tablespoon peanut oil
¼ cup coriander leaves
pinch sichuan pepper (or white pepper) and salt

Method

Cut tofu into rectangular pieces. Oil the top of a bamboo steamer and place the tofu pieces in the steamer. Steam for 8-10 mins with the lid on.

Combine all the dressing ingredients in a small bowl, set aside.

Remove tofu and drain away any excess liquid.

Heat peanut oil until smoking.

Place the tofu on a plate in a single layer, pour the dressing over tofu, then carefully drizzle with hot oil.

Garnish with coriander, sichuan pepper and salt.

Chinese Pepper Steak

Pepper Steak

Pepper Steak

Pepper Steak



Ingredients:

1 pound flank steak -- diagonally sliced

Marinade:

1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch (corn flour)
1/4 cup water
2 tablespoons oil
4 cloves
garlic -- chopped
2 teaspoons
ginger root -- peeled, grated
2
scallions -- chopped
2 tablespoons oil
1 large onion
2 green peppers -- sliced

Directions:

1. Marinate steak for 15 minutes or more. Add oil to hot wok.


2. Swirl and stir fry garlic,
ginger and scallions for 30 seconds.


3. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak.


4. Add oil and stir fry onion and green peppers for 2 minutes.


5. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly.


6. Blend in vegetables, add steak and heat thoroughly.

20090716

Fried eggs with hummus and red onion and sumac salad

Dec 19 04:20pm
fried eggs with hummous
Prep Time Cook Time Serves
10 minutes 5 minutes 4
Ingredients
  • 1/2 red onion, thinly sliced
  • 2 cups continental parsley
  • leaves, picked and torn
  • 2 Tbsp sumac
  • 100ml extra virgin olive oil
  • Juice of 1 lemon
  • 4 slices sourdough bread
  • 1/2 garlic clove
  • Extra 1 Tbsp extra virgin olive oil
  • 4 eggs
  • 200g hummus
  • Sea-salt flakes
  • Freshly ground black pepper

This is an interesting way to give eggs a bit of a lift. It's a great snack that can be whipped up in just a few minutes. The recipe uses sumnac, which is a lemon-flavoured spice from the Middle East. It's available in the spice section of supermarkets.

Here's how:

1 Combine the onion, parsley and half the sumac in a mixing bowl. Add 2 tablespoons of the olive oil and the lemon juice, stir well and set aside.

2 Toast the bread. Rub quickly with the garlic and drizzle with the extra olive oil.

3 Heat a non-stick frying pan and add the remaining oil. Fry the eggs sunny-side up. Spread the toast liberally with the hummus, and top each slice with an egg and the red onion salad. Sprinkle with the remaining sumac, and season with salt and pepper. Serve immediately.


Original link: http://au.lifestyle.yahoo.com/b/better-homes-gardens/5513/fried-eggs-with-hummus-and-red-onion-and-sumac-salad/

20090221

burbon preserved peaches

5 pint (500 mL) jars Preserved peaches have been likened to rounds of summer sunshine captured in a jar. This recipe adds some extra zest and flavor to that sunshine fruit. These peaches make wonderful gourmet gifts.

1 basket (4 qt/4 L) peaches, 17 to 20 medium
4 tbsp FRUIT-FRESH Fruit Protector 60 mL
8 inches cinnamon stick 20 cm
2 tbsp finely chopped gingerroot 25 mL
1 tsp whole cloves 5 mL
1 cup sugar 250 mL
2 cups water 500 mL
1/2 cup bourbon 125 mL

Fill boiling water canner with water. Place 5 clean pint (500 mL) mason jars in canner over high heat. Blanch, peel, halve and pit peaches, placing fruit in color protection solution -- FRUIT-FRESH dissolved in 8 cups (2 L) water. Break cinnamon stick into pieces and tie with gingerroot and cloves in a square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel or enamel saucepan with sugar and water for syrup. Bring to a boil; boil 5 minutes. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Drain peaches and add to syrup; return to a boil; boil 3 to 5 minutes. Remove from heat, stir in bourbon, discard spice bag. Pack hot fruit snugly in overlapping layers in a hot jar to within 3/4 inch (2 cm) of top rim. Pour in syrup to cover peaches to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining peaches and syrup. Cover canner; return water to a boil; process 20 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

20090119

Peanut and chocolate biscuits

May 21 04:55pm
karen cookies
Prep Time Cook Time Serves
15 mins 15 mins Makes 32
Ingredients
  • 3 cups rolled oats
  • 175g unsalted butter, at room temperature
  • 1/2 cup caster sugar
  • 3/4 cup brown sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 Tbsp honey
  • 1 cup plain flour
  • 2 tsp baking powder
  • 300g dark chocolate, chopped
  • 185g salted roasted peanuts

1 Preheat oven to 180ÂșC. Line 3 oven trays with baking paper. Put the rolled oats in a food processor and pulse until ground. Remove the oat flour from processor and set aside. Put butter and sugars in a processor, cover and pulse for 15 seconds or until well creamed.

2 Add the egg, vanilla, ginger, cinnamon, honey, oat flour, plain flour and baking powder to the butter mixture. Pulse until the mixture forms a ball. Add the chopped dark chocolate and peanuts and pulse briefly to combine.

3 Roll the biscuit mixture into small balls (about the size of a walnut shell) and arrange on prepared trays. Lightly press down on each ball to flatten slightly. Bake for about 12-15 minutes or until golden. Cool the biscuits on the trays for 5 minutes, then remove from the trays to a cooling rack.

Originally at: http://au.lifestyle.yahoo.com/b/better-homes-gardens/7196/peanut-and-chocolate-biscuits/