Made this recipe for sweet and sour dipping sauce tonight. We had DIY rice paper rolls (which would have been rather more successful if E and then B had not dropped the packet of wrappers!) for dinner.
I want to try this recipe for Green Tomato and Apple Chutney this week. I am requesting apples from the trees on the way to riding school tomorrow, so I don't have to experiment with expensive ones! *g* I do probably need to buy more brown sugar, vinegar and sultanas, though.
Tuesday, January 22, 2008
Sunday, January 13, 2008
Sage and Garlic Bread
250g wholemeal bread mix
1.5 tsp dry yeast
2 tsp dried sage
large pinch salt
3 tsp garlic
1 tsp honey
150mL tepid water
milk for glazing
poppy seeds
Put bread mix, yeast, sage, garlic and salt into a large mixing bowl. Add honey and water, and mix together to form a dough.
Knead the dough on a lightly floured surface until smooth and elastic (about five minutes). Place dough in a greased bowl, cover, and leave in a warm spot until dough has doubled in size.
Knead the dough again for a few minutes, then roll it into a long thin sausage and form into a circle. Join the two ends by moistening with water. Put it onto a greased baking tray, cover with a clean teatowel and leave somewhere warm for about 30 minutes.
Brush with milk and sprinkle with poppyseeds before baking in a preheated 200C oven for about half an hour. Eat warm and spread with butter!
1.5 tsp dry yeast
2 tsp dried sage
large pinch salt
3 tsp garlic
1 tsp honey
150mL tepid water
milk for glazing
poppy seeds
Put bread mix, yeast, sage, garlic and salt into a large mixing bowl. Add honey and water, and mix together to form a dough.
Knead the dough on a lightly floured surface until smooth and elastic (about five minutes). Place dough in a greased bowl, cover, and leave in a warm spot until dough has doubled in size.
Knead the dough again for a few minutes, then roll it into a long thin sausage and form into a circle. Join the two ends by moistening with water. Put it onto a greased baking tray, cover with a clean teatowel and leave somewhere warm for about 30 minutes.
Brush with milk and sprinkle with poppyseeds before baking in a preheated 200C oven for about half an hour. Eat warm and spread with butter!
Roast Vegetable Quiche
1 sheet shortcrust pastry
1/2 sweet potato
equivalent weight in Queensland Blue pumpkin
2 small onions, cut into eighths
1 small orange capsicum, cut into thirds
~1 tbsp pinenuts
1/2 cup grated cheese (mixture of cheddar and parmesan)
2 eggs
1/2 tub silken tofu
~1/2 cup milk
1 tsp egg replacer
2 tsp crushed garlic
slosh balsamic vinegar
black pepper
Dice the sweet potato and pumpkin and toss them and the onions in oil. Plonk in a roasting tray and stick in the oven at 210C for 30-40 minutes.
Put the capsicum pieces cut side down on another tray and roast likewise. When skins begin to blacken, remove and cover with a clean teatowel. When cool enough to handle, remove skins and roughly chop flesh.
Grease a square flan dish and line with pastry. Cover with a square of baking parchment and add baking beans. Blind bake for ten minutes. Remove parchment and beans, and roughly spread roasted vegetables over pastry base. Sprinkle with pine nuts and grated cheese.
Combine eggs, milk, tofu, egg replacer, balsamic vinegar, garlic and pepper in a food processor and whizz until smooth. Pour over filling and bake at 200C until cooked through.
1/2 sweet potato
equivalent weight in Queensland Blue pumpkin
2 small onions, cut into eighths
1 small orange capsicum, cut into thirds
~1 tbsp pinenuts
1/2 cup grated cheese (mixture of cheddar and parmesan)
2 eggs
1/2 tub silken tofu
~1/2 cup milk
1 tsp egg replacer
2 tsp crushed garlic
slosh balsamic vinegar
black pepper
Dice the sweet potato and pumpkin and toss them and the onions in oil. Plonk in a roasting tray and stick in the oven at 210C for 30-40 minutes.
Put the capsicum pieces cut side down on another tray and roast likewise. When skins begin to blacken, remove and cover with a clean teatowel. When cool enough to handle, remove skins and roughly chop flesh.
Grease a square flan dish and line with pastry. Cover with a square of baking parchment and add baking beans. Blind bake for ten minutes. Remove parchment and beans, and roughly spread roasted vegetables over pastry base. Sprinkle with pine nuts and grated cheese.
Combine eggs, milk, tofu, egg replacer, balsamic vinegar, garlic and pepper in a food processor and whizz until smooth. Pour over filling and bake at 200C until cooked through.
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