3 cups (420 grams) all-purpose flour
1 teaspoon grated lemon zest (or orange zest)
1/3 cup milk (83 g or 80 ml)
4 tablespoons butter (57 grams)
1/4 cup sugar (50 grams)
1/2 teaspoon salt
2 large eggs, beaten
Favourite recipes from the family table
I made the dish today and was pleased with the outcome. It tasted similar to the restaurant dish but was a bit spicier due to generous amounts of black pepper, red pepper flakes and fresh green chillies. I used fresh-picked jalpenos from our garden and they were hotter than average. These three ingredients could be adjusted easily for more delicate palates. Here is the recipe.
3 tbsp oil
1 tsp cumin seeds, slightly crushed
1 lg red onion, diced
1 generous tbsp grated ginger and garlic
Cook together until the onions are softened
Add
2-3 seeded jalapenos, diced*
1/2-1 tsp turmeric
1 tbsp coriander
1 tsp black pepper*
1 tsp dried chilli flakes*
1/2 small tin tomato paste (2-3 tbsp)
1/2-1 cup water
2-1/2 to 3 cups cooked legumes- (1/2 chickpeas. 1/2 kidney beans)
salt to taste
Simmer x 20 min on the stovetop. Top with chopped cilantro before serving
Adjust seasoning and add liquid if necessary during cooking
*Adjust quantities as desired to control heat level
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I made brown rice with freshly crushed cardamom seeds, grated carrots, raisins and pistachios and fried up a plantain as a side dish. Leftovers will taste even better tomorrow!
I posted an old family recipe for Hot Milk Sponge cake on this blog a few years ago. It has 2 eggs rather than the 7 in the original recipe. I used our recipe and it was just fine!
Here is the link to the hot milk sponge cake recipe.
Custard Cream:
4 large egg yolks
I love the creamy texture of dried giant lima beans that have been cooked slowly, preferably in a slow cooker for eight hours. This dish comes together quickly after the beans are cooked and can be varied in as many ways as pizza is prepared.
Soak 2-1/2 cups of dried giant lima beans overnight. In the morning, add them to a slow cooker, drain and cover them with fresh salted water, and let them cook all day on low heat. Alternatively, they could be cooked on a stovetop.
Add two tablespoons of oil to a wok or large frying pan and add:
100 g sourdough starter
10 g salt
435 g water
512 g flour ( use 50/50 whole wheat and white flour)
Mix ingredients in a large bowl, cover with a lid or cloth and allow it to rise overnight or for 10-12 hours.
Once the dough has risen, drizzle it with oil, fold and deflate it and place it on an oiled 9x13 baking pan for a single recipe. Spread the dough out evenly and let it rise for 2-3 hours. It will develop bubbles on the surface.
Preheat oven to 425 F
The dough can be baked without garnishes. It is good sprinkled with coarse salt and dried spices such as rosemary.
It is fun to make flowers or other designs with raw tomatoes, red onion, sliced garlic, sweet peppers and herbs such as thyme, rosemary, parsley and scallions. Sprinkle with sesame seeds and coarse salt.
Bake for 25-35 minutes. It takes a little longer to bake the garnished bread.
The baked focaccia is thick enough to slice in half for sandwiches.
(See this post for more information on sourdough bread and starters)
Crust: 1-3/4 cups graham cracker crumbs, 5-6 tbsp melted butter, 3 tbsp sugar
Combine the ingredients thoroughly. Remove 1/4 cup of crumb mixture for topping. Press the remaining crumbs into a deep-dish pie plate. Bake for 12 minutes at 350 F.
Pudding: 2-1/2 cups milk, 1/3 c cornstarch, 4 egg yolks, 1/2 cup sugar, 1 tbsp butter
Whisk ingredients in a heavy saucepan and cook over medium heat, stirring constantly, until thickened. Add 1-2 tsp of vanilla extract. Pour pudding into baked pie crust.
Meringue: Beat 4 egg whites, 2 tbsp sugar and 1/2 tsp of cream of tartar until still peaks form. Sprinkle reserved crumbs on top of egg whites.
Place meringue on top of the pie and bake at 325 F for 12-15 minutes until the top starts to brown.
The pie needs to chill in the refrigerator for 4 hours before serving.
Consistency in food processor |
Method:
Chop the vegetables in chunks of an inch or less and add them to a food processor. I layer the vegetables and some of the salt as it helps liquify things faster. The food processor will not get the vegetables to a smooth paste, so I use my blender after processing the vegetables and adding all the salt. It is best to blend small batches at a time until smooth. The blender step is optional.
Consistency using blender as well |
We watched an episode of Kim's Convenience last night where Janet wants her mother to make bindaedok, a Korean pancake. I have made a vegan version of bindaedok for some time but the one featured on the show had eggs as well as soaked mung beans and vegetables. I looked up another recipe online and tried it for lunch today with a few modifications. This version is faster to make than the vegan recipe.
Nutrition Information for 1/16 of recipe |