Monthly Archives: April 2012
This is a very easy recipe to prepare, and quite an aromatic dish.
1 tin of boiled chick peas (240g)
1 large potato cut into small cubes
1 small onion chopped small
10ml olive oil
1 heaped teaspoon jeera/coriander powder
¾ teaspoon salt
½ teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon ginger
2 table spoons lemon juice
1 teaspoon sugar
Half tin chopped tomato about 200g
1 cup plain yogurt
Fresh Coriander leaves to garnish
Boil cubed potato till tender
Heat oil in a pan and add ginger and onion and sauté till onions are transparent but not brown
Add tin of chickpeas to onion and ginger along with the salt, turmeric, jeera/coriander powder and chilli powder
Stir well and add in lemon juice and boiled potatoes to the pan.
Then add the chopped tomatoes along with the teaspoon of sugar and allow to simmer for about 5 minutes on a medium heat. Allow chickpea and potato mixture to cool slightly.
Transfer mixture to another dish and mix in the plain yogurt
Garnish with fresh coriander.
Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.
OATS AND BANANA MUFFINS
Good for a healthy breakfast
Makes 12 muffins
In one bowl combine:
1 large egg
1 cup buttermilk
1 teaspoon vanilla essence
1/2 cup of porridge oats
2 mashed bananas
2 tablespoons vegetable oil
1/2 cup caster sugar
In another bowl, mix together:
1/2 cup of wholemeal flour
1 cup of cake flour
1 tsp of bicarbonate of soda
2 tsp of baking powder
Preheat the oven to 180C. Line a muffin tin with 12 muffin cases
Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.
Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.
Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.
2 overripe bananas, chopped
100g dates, chopped
½ cup vegetable oil
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1 teaspoon vanilla essence
1 ½ cups self raising flour
Mix all the wet ingredients together, add the dry ingredients until just combined.
Put into muffins trays, lined with muffins cases and bake at 150C for 20 minutes or until done.
STUFFED BUTTERNUT SQUASH
2 small butternut squashes
1 garlic clove, finely chopped
50g unsalted butter
75g walnuts, lightly toasted and very coarsely chopped
200g cheese of choice (blue cheese or feta cheese goes well with this), I used cheddar cheese
2 teaspoons chopped thyme (optional)
1 tablespoon runny honey
Salt and freshly ground black pepper
Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres. Put in a roasting dish, add the chopped garlic and a knob of butter to each cavity, brush with a little oil and season well. Place in an oven preheated to 190°C and bake for ¾-1 hour, until the flesh feels very tender when pierced with the tip of a knife.
Scoop the soft flesh and all the buttery, garlicky juices out into a bowl, leaving a 1cm thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh. Keep back a few pieces of walnut and a little of the cheese, then fold the remaining walnuts and cheese into the soft squash, along with the thyme and some more salt and pepper.
Spoon the filling back into the empty squash halves and scatter on the reserved cheese and walnuts. Finish with the merest trickle of honey, return the squash to the oven and bake for 15 minutes, or until the cheese is bubbling. Serve with a crisp green salad, thinly sliced ciabatta for a great starter.