14/11/11

Smoked Black Tea Baked Beans

This recipe is easy. And good. Put all the ingrediants in a a big dish with a lid and that can go in the oven. Cook for many hours at low heat, until the beans are tender. Just add a little water from time to time if the mix seems dry to you. I ate them strait out of the dish for breakfast and then on homemade toastadas for dinner.       Ingrediants: 2.5 cups of rose coco beans, pre-soaked          1 tbs of smoked black tea, crushed   a sweet onion, sliced   1 tbs of... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [2] - Permalien [#]
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11/09/11

Appams and Mambazha Pulisseri...Then an Egg Hopper

1) Prepare Coconut paste and set aside: -1c dry shreadded coconut -a pinch of cumin -1 red chili - a pinch tumeric -1/2 water Grind coconut, green chillies, cumin and turmeric along with 1/2 cup water to form a coarse paste and set aside. 2) Prepare Yogurt mix and set aside:  -2c well whipped fromage blanc ( Thick plain yogurt in the traditionnal recipe)  - salt to taste  - 1 tbs water  - 1 tea rice flour Beat the yoghurt till smooth. You may add a tea of rice flour... [Lire la suite]
Posté par Sarah Rose à 09:00 - - Commentaires [4] - Permalien [#]
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01/08/11

Testing quiche crusts...

Polenta Crackle Crust: . Wizz in the food processor: 1 cup flour, 1/2 cup breadcrumbs, 1/2 cup polenta, 5 tbs olive oil, 5 tbs water. . Pat down into a pan lined with parchment paper. Set aside . Beat 2 eggs with 20cl cream, 20cl water mixed with 2 tbs of powdered milk then add 2 tea potato starch. Set aside . Slice 2 onions. Fry them for a min or two in 2 tbs of sunflower oil. Cover and let them steam for awhile to sweeten up.Put the onions into the crust. . Pour the egg mixture on top. . Slow bake at 160°C for... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [2] - Permalien [#]
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20/02/11

Onion and Mushroom Quiche with a Bread Crumbs Crust

For me a good quiche is about two things: A. the dough and B. the silky texture of the egg mixture In this recipe I wanted to play with the dough. I didn't want a flaky puff pastry nor the savory crumble of "pâte brisé", I wanted something... crunchy. And that is how the breadcrumbs crust was born. Incidently I also had a lot of breadcrumbs that I needed to use... The dough was made in my food processor and this is how I did it: Mix: 1 cup of chickpea flour, 1 cup of bread crumbs, 1/2 tea of salt, 1 tea of oregeno. ... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [0] - Permalien [#]
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25/05/10

Pan fried zucchini and olive patties

Mix in a big bowl : 1 grated zucchini 1/2 cup chopped green olives 1/4 cup oatmeal 3-4 tbs potato flour 1 egg salt and pepper to taste. Scoop up about 1/4 cup of the mixture and place in a frying pan. Fry in sunflour oil for about 5min on each side or until golden brown.Yields 8 mideum sized patties.              Serve with melted cheese (mimolette or gouda) and jalépenos in a tortilla or on a hamburger bun. En français... Mélangez dans un saladier... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [0] - Permalien [#]
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04/05/10

Spicy roquette pesto

olive oil parmesan lemon juice jalepenos hazelnut butter salt and pepper roquette Ground the previously listed ingredients together with a mortar and pestel. Sorry but I really do not remember the quantities. En Français... huile d'olive parmesan jus de citron piments jalépenos beurre de noisette sel et poivre roquette Moudre ensemble ces ingrédients avec un mortier et pilon. Je suis désolée mais je ne me souviens vraiment pas des quantités.
Posté par Sarah Rose à 14:54 - - Commentaires [0] - Permalien [#]
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24/07/09

Wilted salad pesto over pasta and aubergines

I was planning to have a healthy salad for lunch with all the neat products I had picked up at my organic market last Saturday. I was sorely disappointed when I opened my refrigerator to find that all my wild salads had gone totally limp. I was about to toss them out with a sigh when the thought occurred to me that though they were no longer crisp and crunchy their flavor should still be strong. This pungent pesto turned out to be not only surprisingly delicious but also quite economical! I’ll never throw out an old salad again. ... [Lire la suite]
Posté par Sarah Rose à 18:06 - - Commentaires [2] - Permalien [#]
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22/07/09

Pizzettas au Poulet et Pesto sur un lit de Roquette et de Champignon frais...

Preheat your oven to 200°C.Melt 1 big tbs of honey in 2 tbs of lemon juice and 2 of olive oil.Cut 4 chicken breasts into strips and put them in a baking dish. Pour the honey mixture on top and sprinkle with d'herbes de provence before baking for 15min. Cut in 2 2 pre-made flaky pastry shells and shape the halfs into 4 pizzettas. Spread on some pesto.Then add the marinated chicken. Top the pizzettas off with some freash mozzarella (2 ball should be enough but 4 is yummier!).Bake for about 15min or until the dough is golden.Serve on a... [Lire la suite]
Posté par Sarah Rose à 11:00 - - Commentaires [1] - Permalien [#]
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21/07/09

White Aubergines, oh my, oh my!

I just discovered just how good white aubergines are. To die for.A sweet and subtle buttery flavor will slowly win you over as they melt in your mouth. First you have to roast your eggplants. Preheat the oven to 210°C. Then just slice them up into 1,5 cm pieces and place them on a cookie sheet (not too close or else they will steem and not roast). Drizzel some olive oil on top, salt, pepper and snip a few leaves of mint and basil into the pan as well. Bake for about a half an hour. There is no need to turn them over. Cook some... [Lire la suite]
Posté par Sarah Rose à 12:52 - - Commentaires [3] - Permalien [#]
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06/06/09

Roasted bell pepper cheasecake on a parmesan pavlova with tangy green chutney

Parmesan pavlova: Set the oven to heat at 180°C. Beat 4 egg whites until stiff. Sprinkle on top 1 tea of white vinegar and 1 tbs of maïzena. Gently fold in 1/2 cup of freashly grated parmesan. Draw 6 10cm diameter circles on a sheet of wax paper and place it on a cookie sheet. Spread the egg whites in each of the circles creating a light depression in the center of each disk as to alow the cheesecake to sit safely apon it. Bake for about 1/2 hour or until golden. Leave the pavlovas to slowly cool in the oven left ajar. ... [Lire la suite]