Lychee Jasmine flower teaClick for Reviews

 

Time for a cup of tea….

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Lychee Jasmine tea

I have this picture of Garfield the cat standing on a set of bathroom scales and the scales are saying….”I don’t weigh livestock”. Needless to say, the scales came off rather worse for wear!

Its diet time in my house and I need as much help as I can get, however there is only so much plain water a girl can drink and teas have a wonderful way of helping with their healthful properties.

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Just add hot water.

Jasmine tea originates from the time of the Song Dynasty (960-1279)

These pretty flowers are made from green tea, oolong tea (also spelled wulong) and white tea and infused with the scent of the jasmine flower to enhance the smell and taste of the tea. They are then hand rolled into lychee sized balls.

3 The health properties of this tea come from green tea which is high in catechins and caffeine and oolong tea is high in polymerized polyphenols.

By drinking both of these teas you can achieve a greater fat burning effect.

It also uses the Globe amaranth flower (also known as bachelor’s button) which has medicinal properties for relief of cough, gripe and cooling the body.

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Time to enjoy.

It is a lovely relaxing way to enjoy a cup of tea.

I feel healthier already!

 

 

COMMENTS FROM OLD BLOG:

 

JOLLO. 05.07.2012

Hi Hi,
Any idea where I could get some of these in Sydney Australia?
Make a nice change for a cuppa in front of my fav TV shows! (Cooking channel of course!)

CORRIE. 06.07.2012

Most Asian shops will sell them. Especially in Hurstville.

 

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Pho Sai Gon: RockdaleClick for Reviews

 

My first restaurant review.

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Seeing my Hubbie and son don’t like soup that much and on top of that, my hubbie isn’t really into Asian, my friend ‘Miss Lily’ suggested that we go by ourselves to the Vietnamese place on Princes Hwy Rockdale.

Let’s just say I didn’t need time to think about it! I’m there!

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Chicken combination $10.90

As there is only half hour parking at lunch time, it would be a shot gun visit.

They specialize in Pho which is a lovely light beef soup.

Miss Lily chose the chicken noodle combination which was full to the brim! It included chicken, thin beef strips, calamari and vegetables with rice noodle at the bottom.

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Pho dac biet $10.90

My choice was the pho dac biet which has the traditional beef broth with beef balls, tendon, tripe, brisket, onions and rice noodles. It is served with a side of fresh crisp bean sprouts to be added to the dish at your leisure and a wedge of lemon and Vietnamese mint.

Again a huge bowl filled to the top!

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Free tea

Copious amounts of tea.

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Having been newly renovated the restaurant is fresh and clean.

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Fresh chillies

Same time same place next week Miss Lily?!

 

COMMENTS FROM OLD BLOG:

 

LORRAINE @ NOT QUITE NIGELLA. 17.08.2012

Hehe pho is the perfect meal for a shot gun visit isn’t it! It’s so quick to come to the table and so delicious too 🙂

 

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Hommus DipClick for Reviews

 

Have you looked into the ‘dips’ section in the shops lately? You could try a new one every day for 6 months and still have a few left over.

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 A lovely easy one to make yourself, and save a tonne of money, is hommus.

Hommus, also known as hummus, is a Middle Eastern dip or spread made from chickpeas, tahini, olive oil, lemon juice, garlic and salt. It is high in iron, vitamin C, folate and vitamin B6. Chickpeas are a good source of fibre and the tahini, which is made from sesame seeds, are an excellent source of amino acids.

INGREDIENTS:

2

  • 2 can chickpeas, drained
  • 2 lemons, juiced
  • 4 cloves garlic
  • 4 tblspn tahini paste
  • 2 tspn salt
  • 2 tblspn olive oil

 

GARNISH

 

  • Reserve a few chickpeas
  • sumac (see note)
  • olive oil

 

 METHOD:

3

  1. Reserve a few chickpeas for decoration later.
  2. Place all ingredients into a blender and blitz until blended and smooth.
  3. Spread onto a plate and make an island in the middle with a little moat and drizzle with some good quality olive oil and sprinkle with the reserved chick peas and a little sumac.

Told you it was easy!

Enjoy.

NOTES:

Sumac is a deep-red or purple powder made from the ‘drupes’ or fruits called ‘bobs’ from the sumac shrub. It has a lovely lemony flavour. It is readily available from most Middle Eastern or Mediterranean shops.

I served it with some nice crisp batons of carrot and celery.

 

COMMENTS FROM OLD BLOG:

 

LORRAINE @ NOT QUITE NIGELLA. 21.07.2012

Hehe snap! I just ordered some hummus and I can’t wait for it to arrive! It’s one of my favourite dips 🙂

 

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DukkahClick for Reviews

 

I had made 4 batches of pain d’epi or wheat stalk bread (that’s 12 pieces in total!) and was wondering what else could go with bread other than butter, jam, marmalade, peanut butter, honey, ham, cheese…I am so full about now!…And of course dips where next on the list.

I decided Dukkah and olive oil with some saltiness was needed after all the sugar.

1 Dukkah, also spelled Duqqa, Dukka or Dakkah, is derived from the Arabic word meaning “to pound”.

2

 Whole cumin seeds

 It is made from a mixture of nuts (hazelnuts, almonds, cashews, pine nuts), herbs and spices; the common ingredients being coriander, cumin, sesame, and salt.

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Whole coriander seed

 Nuts and whole spice seeds can also by dry roasted before use.

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Whole fennel seeds

 It is used as a dip with oil, flat bread and fresh vegetables.

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Whole white pepper

Variants include thyme, nutmeg, mint, marjoram, oregano, caraway, chickpeas, Nigella (onion seeds), fennel and dried cheese made from labna.  Each family and region has their own recipe of course.

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Hazelnuts

INGREDIENTS:

  • 1 cup hazelnuts
  • 2 tblspn cumin seeds
  • 2 tblspn coriander seeds
  • ½ tblspn white pepper seeds
  • ½ tblspn fennel seeds
  • 1 pinch ground nutmeg
  • ½ cup sesame seeds
  • ½ tblspn fresh thyme leaves
  • 1/2 tblspn salt flakes or crystals (I like Maldon)

 

METHOD:                         

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Nutmeg and thyme

  1. In a mortar and pestle, ‘pound’ the pepper and fennel for a minute.
  2. Add the coriander and cumin and continue for another couple of minutes or so.

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Sesame seeds

 3. Add whole hazelnuts and pound until nice and small.

4. Add nutmeg, sesame, salt to taste and thyme leaves.

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Ready to mix

5. Serve with bread and a good quality dark green olive oil. Store the remainder in an airtight container.

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NOTES:

Of course you could just stick all of the ingredients in a food processor and blitz for 30 seconds……..

Enjoy!

 

COMMENTS FROM OLD BLOG:

 

LORRAINE @ NOT QUITE NIGELLA. 14.08.2012

That’s a great idea to add a home made dukkah to bread 🙂

 

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Dough: Pain d’epiClick for Reviews

Pain d’epi: Wheat stalk bread

Bread, milk, bacon, paper, clams, bones, lolly….no no its not a shopping list, they are all terms for money, bucks, moolah, loot, filthy lucre.

But my favourite slang word for money is ‘dough’. However at this point in life it is easier to make dough than money as we don’t have a money tree in the backyard.

So let’s make dough…

 1

 Dough is basically a paste made out of cereals, grains or legumes such as wheat, corn, rye, maize, rice, sorghum, millet, amaranth, buckwheat, soy etc and grinding the seeds into flour and mixing it with a little water, oil, milk or other liquid.

From dough we can have an endless variety of bread-based items such as bread, flatbreads, pastries, noodles, pizza, dumplings, crusts…the list goes on.

2

Baked dough can come in the form of unleavened breads, yeast breads (with the fermentation coming from wild yeast, added dried or fresh yeast or a sourdough starter), soda breads, steamed, fried etc.

Today I’m going to get all fancy and make the French artisan style “pain d’epi” or wheat stalk bread.

3 I made two different recipes and will give you both so that you can have one today and start another batch for tomorrow.

Obviously the finished breads will have a different finished texture because of the different raising times and slightly different ingredients.

HERE IS THE “I WANT BREAD NOW” RECIPE…

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  • 450g plain bread flour (see note)
  • 1 tblspn dried yeast (2 sachets)
  • 3 tsp caster sugar
  • 250ml warm milk
  • 2 tblspn melted butter

METHOD:

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  1. In the mixing bowl of your KitchenAid, combine flour, yeast, sugar, and salt. Make a well in the centre and add warm milk and melted butter.
  2. Attach the dough hook and place on speed number ‘1’.
  3. Allow it to knead for 10 mins (if you don’t have a machine you will just have to do it the good old fashioned hard way and knead it by hand…sorry)

 

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 4. Leave in the bowl, cover top with cling wrap and place in a warm spot to rise for 45 mins to an hour, or until it has doubled in size.

5. Somewhere warm like on top of your stove while the oven is preheating….or where ever your cat likes to curl up, as it always manages to find the warmest part of the house.

 

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6. Use the KitchenAid machine with dough hook to “punch down the dough” by letting it knead again for 2 mins. Remove from bowl and divide into 3 pieces.

87. Make a baguette by gently flattening out a piece to about 20 round. Fold top into the centre and then fold the bottom into the centre.

98. Bring folded ends together along the centre line to make a log or roll.

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 9. Using the palm of your hands gently roll into a longer log or roll to fit the size of your baking sheet.

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 10. Place the bottom of the roll in some cornmeal or plain flour and place on a baking sheet.

1211. Cover loosely with cling wrap and allow to rise again in a warm place for 45 mins.

1312. Using a clean pair of scissors, cut the dough at a 45 degree angle almost to the bottom.

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  • 13. Move the little ‘wheat seed’ in front of the scissors, to the side and repeat the process about 8cms along the roll, moving the next ‘seed to the other side, making about 8 ‘seeds’.

 

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  • 14. Bake in a moderate oven 180C for about 30-40 mins and the bread has a lovely golden colour.

 

RECIPE NUMBER TWO:

This method uses an overnight rising or proofing time.

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  • 450g plain bread flour
  • 1 ½  teaspoons dried yeast
  • 2 tsp salt
  • 250ml warm water

 17

  1. In the mixing bowl of your KitchenAid, combine 200g of the flour, the yeast and 1 tsp of the salt. Using the dough hook allow to mix for a couple of mins until thoroughly combined.
  2. Cover bowl with cling wrap and allow to rise 6 hours or even, better overnight.
  3. Add remaining flour and salt and using the KitchenAid machine with dough hook, allow it to knead for 10 mins
  4. Leave in the bowl, cover top with cling wrap and place in a warm spot to rise for 45 mins to an hour, or until it has doubled in size.
  5. Use the KitchenAid machine with dough hook to “punch down the dough” by letting it knead again for 2 mins.
  6. Remove from bowl and divide into 3 pieces.
  7. Continue in the same way as above recipe.

NOTES:

Use ‘plain bread flour’ for best results (also known as baker’s flour).

If unavailable, use plain flour.

 

COMMENTS FROM OLD BLOG:

 

LORRAINE @ NOT QUITE NIGELLA. 16.03.2013

I’ve always wanted to make this bread! I buy it from Brasserie Bread a bit too! Thanks so much for the detailed explanation Corrie! 😀

 

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Maklouba: Upside-down riceClick for Reviews

Well after all the upside down dishes that where made famous purely by accident, I though it prudent to try and find one that was ‘designed’ to be presented upside down!

Enter Maklouba, a Palestinian dish, which when translated literally means “flipped” or “Upside-down”.

1

 Well after all the upside down dishes that where made famous purely by accident, I though it prudent to try and find one that was ‘designed’ to be presented upside down!

Enter Maklouba, a Palestinian dish, which when translated literally means “flipped” or “Upside-down”.

It is made with chicken and rice, though other meats can be used and can include a variety of vegetables, such as fried tomatoes, eggplants, potatoes, chick peas and cauliflower.  It is arranged in layers in a single pot, cooked and flipped upside down to serve.

Each person eats from the section directly in front of them using flat bread of simply their fingers. You may want to provide plates and cutlery for your guests.

INGREDIENTS: 

2

  • 1 large onion
  • 4 cloves garlic, crushed
  • 1 tspn cumin seeds
  • 1 kilo chicken thigh preferably on the bone with skin!
  • Turmeric powder (this will be split into 3 separate time of use)
  • 2 tspn baharat spice mix (see note)
  • 1 small stick cinnamon
  • 2 green cardamom pods
  • 2 bay leaves
  • Salt and pepper
  • 1 small cauliflower florets, stem removed (about 2 cups)
  • 2 medium sized eggplants
  • 4 medium sized potatoes
  • 1 can drained chick peas (optional)
  • 2 cups basmati rice
  • Vegetable oil or a light tasting olive oil for frying
  • Water to soak rice
  • Extra water for cooking time
  • 1 roll of kitchen paper. You are going to need it!

METHOD:

3

Rub chicken pieces with 1/2 tblspn turmeric powder, pinch salt and the baharat spice mix.

  1. Set aside in the fridge for about 30 mins.

VEGETABLE PREP:

4

  1.  Wash and slice eggplant, leaving skin on, into 1cm rounds. Sprinkle each piece generously with salt and arrange in a colander set over a bowl to catch juices. The salt will remove both the bitter juices and dry it out a little so it doesn’t spit so much when we fry it.
  2. Set this also aside for about 30 mins.
  3. After this time, rinse with clean water, drain and dry thoroughly with a clean tea towel or kitchen paper.

5 4. Peel and slice potatoes into 1/2 cm slices. Rub pieces all over with a little turmeric (optional as this is mainly for colour).

5. On a medium heat place a pot with 2 cups of vegetable oil and fry potato slices until golden brown and becoming crisp.

6. Remove from oil and drain on kitchen paper and set aside.

 

 6

 7. Fry cauliflower florets, adding a little more oil if needed, until golden brown but not too dark as this will make it bitter.

8. Remove from oil and drain on kitchen paper and set aside.

9. Do the same with the eggplant slices frying till dark golden brown and also becoming crisp. Remove from oil…. and…..that’s right, you guessed it….drain on kitchen paper and set aside!

10. Discard oil.

7  11. Sit down for 10 mins and have a cup of tea!!! Aaahhhh that’s better. Ok…refreshed?! Off we go again…..

RICE PREP:

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  1. Place rice into a large bowl with 1 tblspn turmeric, 1 tblspn salt and 4 cups warm (not hot) water.
  2. Stir and put aside to soak for at least 30 mins.

MEAT PREP:

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  1.  Place 2 tblspn of fresh oil in a pan over a medium heat.
  2. Brown the chicken pieces on all sides, remove to a plate to catch any juices and set aside……….No not on kitchen paper this time!
  3. Fry sliced onions, garlic and cumin seeds in the same pan and sauté till golden.

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  • 4. Return chicken pieces and any juices on the plate adding just enough water to cover the chicken. Add the cinnamon stick, cardamom pods, bay leaves and pinch of salt and pepper.

5. Simmer gently for around 15 mins then remove from heat.

6. Gently remove pieces and place them onto a plate and set chicken and the stock aside for final assembling and cooking of rice.

ALL INGREDIENTS READY TO ARRANGE:

11 Yes, yes I know… there was a lot of setting aside going on, but now it’s time to finally arrange and cook this thing!!! You see, this is the best part because you can have everything ‘set aside’,  ready and waiting in the wings and you can go and get yourself ready and look gorgeous for your dinner guests and not look like a chicken running around without a head……move over Nigella……

Anyway, hopefully you have a pot large enough to hold ALL of the above ingredients…maybe you should have thought of that earlier…

 

 12

  1. Drain the rice into a colander, discarding water.
  2. Rub bottom of large pot with 2 tblspn oil and sprinkle with a handful or two of rice.
  3. Place  cooked chicken, skin side down, on top of rice and if using chickpeas fill any spaces between chicken, reserving any chickpeas that are left over and .…”set aside”. Hehe, I just couldn’t resist it. Sorry.
  4. Cover chicken with a layer of eggplant, followed by potatoes and then cauliflower, seasoning each layer with a little salt and pepper. Finish with remaining rice and chickpeas if any.

135. Add 1 tblspn of turmeric to the reserved chicken stock, tasting now and correcting seasoning, adding more salt of needed.

6. Gently pour stock over the rice, adding more water only if needed to just cover the rice. (The French term for ‘just cover’ can mean 2cm!) It does help if you are familiar with how thirsty some rices can be…..You can also arrange all the layers in advance, only covering with stock just before placing on the stove…..now you REALLY look like Nigella!

Sorry, I digressed…..

7. Bring pot to a boil for 5 mins then turn down to a slow simmer, covering tightly with a lid to stop steam from escaping, for 40-45 mins.

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 8. This is a great time to put on some make-up, have a glass of wine with your guests…ok this just REALLY clinches the Nigella look…and prepare a little ‘salata arabica’ (see notes), slice some lemon wedges, etc.

9. When stock has evaporated and rice is fully cooked, remove from heat and leave to cool for about 10 mins.

TIME TO SERVE:

15 Now you may need a hand with this last part……

  1. Place a large round serving tray upside-down over the pot and ‘flip’ it ‘upside down’.
  2. Rub sides and bottom of pot with a wet tea towel for a minute or so and very slowly….very gently….remove the pot.

Don’t worry if it collapses….your guests will be demolishing it for you soon enough anyway!!!

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  1. Garnish with parsley and pine nuts or almonds and fresh pomegranate seeds and arrange the ‘salata arabica’ around the sides.
  2. Serve with bowls of fresh yoghurt, tahini and maybe some tabouli.

Enjoy!

NOTES AND TIPS:

Baharat “7 spices” mix is available at most good delicatessens or Middle Eastern providores.

Or you can make your own….a blend of…

  • 4 tblspn ground black pepper
  • 2 tblspn ground coriander
  • 2 tblspn ground cinnamon
  • 2 tblspn ground cloves
  • 3 tblspn ground cumin
  • 4 tblspn paprika
  • 1 tspn ground cardamom
  • 4 tspn ground nutmeg

If you counted, this one has 8. Not all blends will include nutmeg.
Combine all the ingredients together till well mixed. Store in an airtight jar and keep away from direct sunlight. This spice mix will keep for up to 6 months.

Salata arabica is a lovely simple fresh salad of sliced red onion, cucumber, very ripe tomatoes, green capsicum, olive oil, parsley, salt and pepper and a little lemon juice or pomegranate concentrate. (Lovely and sour) It is traditionally served with flat bread for scooping it up.

As a variation for presentation, it also looks pretty to slice very ripe, very red tomatoes in circles and place them on the bottom of the pot, omitting the first sprinkling if rice.

Try a different shaped pot maybe something like a wok for a dome shape….less chance of it collapsing when you flip it too!

Or instead of on top of the stove, the whole thing can be covered and put in the oven for an hour. You just don’t get that lovely dark colour and special flavour of the rice as it starts to stick to the pot and slightly burn on the bottom…or is that the top…

 

COMMENTS FROM OLD BLOG:

 

PETY. 27.07.2012

Well, all I can say is I was fortunate enough to try this very dish by Chef corriecooks & there are no words to describe how deliciously luscious, melt in the mouth it was.

 

ROSA. 24.07.2012

What a splendid dish! A real show stopper and surely mighty scrumptious.
Cheers,
Rosa
wwww.rosas-yummy-yums.blogspot.com

 

LIBBY @ THEVERYVERYHUNGRYCATERPILLAR.COM. 24.07.2012

This looks amazing! I’m always on the look-out for nice chicken and rice dishes to eat at work, though I’d probably be wanting to use cutlery to eat this.

 

LORRAINE @ NOT QUITE NIGELLA. 24.07.2012

Ooh I just had a prawn version of this dish and it was so tasty! I didn’t know that it meant “upside down.”

 

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Dahl: LentilsClick for Reviews

MasterChef is on. It’s raining and I feel like soup. I want something fast and full of flavour and you can’t go past a big bowl of Dahl to fill that job description and guess which episode comes on MasterChef?!…An Indian wedding feast with Dahl as one of the courses!!!! So Dahl it is.

 

1 Dahl, also spelled Dal, Daal or Dhal, is a preparation of pulses (dried lentils, beans and peas). It also means the thick soup or stew made from those pulses and traditionally is an important part of Indian, Nepali, Bangladeshi, Pakistani, and West Indian and Sri Lankan cuisine. It is usually eaten with rice, vegetables and roti bread.

Dahl is a great source of protein and is thus valued by those with a vegetarian diet.

 

2It is a very easy soup that can be as basic or as elaborate as you like. It is traditionally finished off with a garnish called Tadka (and there are a million different ways to say and spell that!) which is a combination of varied, whole spices, flash fried in oil and or ghee to liberate their essential oils and aroma which are then added while still very hot, oil and all, into the dish just before serving, but of course some cooks will do this at the beginning of a dish and then using the same or varied spices add it again at the end giving a layering of flavours.

INGREDIENTS:

3

  • 2 cups masoor dahl (red split lentils)
  • 6 cups water
  • 2 tblspn turmeric
  • 1 leek or 2 medium brown onions
  • 2 tblspn ghee
  • 2 tblspn vegetable oil
  • 4 cloves crushed garlic
  • 1 tblspn minced or grated ginger

TADKA SPICE GARNISH:

4

  • 2 tblspn vegetable oil (preferably olive oil)
  • 2 tspn whole cumin seeds
  • 2 tspn black or yellow mustard seeds
  • 3 whole dried red chillies
  • 20 fresh green curry leaves
  • 1 tspn asafoetida (optional) see notes

METHOD:

  1. Rinse lentils in cold water.
  2. Finely chop leek or onion and fry gently in oil and ghee until translucent but not browning.
  3. Add garlic and ginger and fry for another minute before adding lentils and 6 cups water and turmeric.
  4. Bring to a simmer, cover with a lid, stirring occasionally for 10-15 mins
  5. When the lentils are cooked, depending on how thick or loose you like your stewy soup, you may want to add another cup or two of water.
  6. Season with salt at this stage…Not before, as it retards the lentils abilities to cook.

5

FRYING TADKA SPICE GARNISH:

Now don’t say I didn’t warn you about this next step….it only takes seconds to make and it is going to spit like all hell so have a lid ready, have all the spices ready to go and move fast!!!

 

6

 

  1. Heat oil in a small pan.
  2. In 5 second intervals, add the curry leaves followed by the cumin seeds and then the mustard seeds followed by the asafoetida.
  3. Add the whole chillies, remove from the heat and immediately pour everything straight into the finished dahl….it will spit again so keep that lid handy. Stir it all together and serve as a soup all by itself or with rice and roti if you made a nice thick one.

7

NOTES:

Asafoetida is the dried latex gum extruded from the tap root of several species of the perennial herb Ferula. When raw it has a pungent, unpleasant smell which has given it the names Devils dung and stinking gum, however once cooked it has a flavour reminiscent of sauteed onions leeks.

Another interesting fact is that even though it smells bad before being cooked…it stops YOU from smelling bad after eating the dahl, as asafoetida has antimicrobial properties thus reducing flatulence.

Accordion to Wikipedia it also has “well documented uses for treating chronic bronchitis and whooping cough”. See anything that smells that bad has GOT to be good for you.

 

COMMENTS FROM OLD BLOG:

 

SHERRY. 23.06.2012

I love Dahl and definitely will attempt this recipe!

 

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CarbonaraClick for Reviews

 

The waiter comes up to your table and asks……”Would you like some freshly cracked coal on your pasta madam?!”

Spaghetti alla carbonara literally means “coal miner’s wife spaghetti” in Italian; the large sprinkling of freshly ground pepper on the dish imitating coal dust.

It is an Italian pasta dish based on eggs, Pecorino Romano cheese, guanciale and a fair wack of black pepper. Your eggs should be the freshest eggs possible (to your knowledge). There is something to be said for having chickens in your backyard!

 

1

 Pecorino Romano is a hard, salty Italian cheese suitable primarily for grating made out of sheep milk; the Italian word pecora, from which the name derives, means ‘sheep’. Pecorino is also from the regions around Rome

Guanciale is most often unsmoked Italian bacon prepared with pig’s jowl or cheeks. Its name is derived from guancia, Italian for ‘cheek’. It is a delicacy of central Italy particularly Umbria and Lazio. Pancetta is a suitable substitute for Guanciale.

Spaghetti alla Carbonara is a 20th century dish and  was first described after WW2 as a roman dish, (as in modern Rome), when many Italians were eating eggs and bacon supplied by troops from the USA.

2

INGREDIENTS:

  • 500 grams spaghetti fettuccini or bucatini pasta
  • 100 grams guanciale (or pancetta) — diced
  • 1 whole clove garlic, slightly squashed in its skin
  • 2 medium eggs (freshest possible)
  • 100g pecorino romano – grated
  • olive oil
  • 2 tblspn unsalted butter
  • salt and  freshly cracked pepper
  • extra pepper to “garnish’

3

METHOD:

  1. In a pan, along with the whole garlic clove, melt the butter in a little olive oil. (this helps the butter not to burn)
  2. Add and cook the guanciale until it is well coloured.
  3. Discard the garlic.

44.   Beat the eggs in a bowl with half of the cheese and a pinch of salt.

 

     5. Cook the pasta until it is ‘al dente’. Drain and add to the pan with the guanciale.

6

6. Add the egg mixture. Mix well being careful not to let the eggs scramble…only on the heat for about 20 seconds….. The egg should be just cooked through but not solidified.

7. Remove from the heat and add the rest of the cheese. Mix again and serve immediately.

7

  • 8. Sprinkle the pasta and around the edges of the plate with extra coal….I mean cracked pepper.

 

COMMENTS FROM OLD BLOG:

 

NAMI from JUST ONE COOKBOOK. 28.08.2012

Your carbonara looks delicious! This is one of my first spaghetti I made when I was small! I now crave this pasta!!

 

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Cotelette: Lamb CutletsClick for Reviews

Well after having a week off because of not feeling the best, I needed MEAT, but I didn’t want to use a lot of energy preparing it and not just wanting to eat it raw, I settled on lean lamb cutlets.

1

Derived from the French word Cotelette meaning cutlet, its root word is cote, meaning rib. It also refers to

  1. a thin slice of meat from the leg or ribs of veal, pork or mutton (also known in various languages as a cotoletta or Kotelett)
  2. a fried breaded cutlet
  3. a croquette made of minced meat
  4. a style of prawn or fish fillet

2

Using a small paring knife, remove the layer of fat and the sinew, leaving just the ‘eye’. Cut all the way around the bone and “french” it by scraping the meat and fine rib sheath off.

 

 

I just love this quote from the Wikipedia on Australians and our consumption of lamb…..

“Australians eat lamb cutlets battered with egg yolk and breadcrumbs. Chicken cutlets are also very popular, but known as chicken schnitzel. Both lamb cutlets and chicken schnitzel are a staple of Australian children’s cuisine. Amongst most Australians of Italian descent, the term schnitzel is replaced by the term cutlet. Cutlets amongst this demographic are usually veal or chicken”.

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  • Prepare a simple mixture of bread crumbs, finely grated parmesan cheese, salt and pepper and press lightly onto the meat, keeping the bone clean. (You can of course use the flour, egg, crumbs, technique, but I wasn’t in the mood to wait or have to wash extra plates…)

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  • Cook on medium heat for a couple of minutes each side. (I like mine still a bit pink on the inside). Sprinkle with a little extra salt and pepper….take a photo…..and enjoy!

 

 TIPS:

Fantastic as meat lolly-pops on their own for a protein hit, or served with a mountain of buttery mashed potatoes, or smashed white beans and garlic with a simple garden salad. Yum!

 

COMMENTS FROM OLD BLOG:

 

LORRAINE @ NOT QUITE NIGELLA. 20.07.2012

Such a classic dinner item but oh so comforting too especially when you need protein 🙂

 

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CrepesClick for Reviews

 So I woke up to a lovely cool and misty Saturday morning that made me think of the misty mornings we sometimes had while in Paris, and of course the first thought that popped into my head was…Crepes!!!

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A cheese crepe while in Paris. I don’t think it’s big enough do you?!

crêpe or crepe is of French origin, the word being derived from the Latin crispa, meaning “curled”.

It is a type of very thin pancake. Crêpes can be filled and folded into triangles or rolled up.

There are commonly two types: one made from wheat flour and a little sugar, usually for sweet fillings (crêpes sucrées) and the other from buckwheat flour (crêpes salées), usually for savoury fillings.

Interestingly the name “galette” came from the French word galet (“pebble”), since the first galettes were made on a large pebble heated in a fire.

Batter made from buckwheat-flour is gluten-free.

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When served as a sweet crepe, they can be eaten for breakfast or as a dessert with various sweet toppings, including, Nutella, jams, sugar (white, brown or icing sugar), maple syrup, lemon juice, whipped cream, pureed fruit, custard, and sliced soft fresh fruits…the simplest being just sugar right through to the elaborate flambéed crepes Suzette.

Crêpes served for lunch or dinner are usually savoury and can include cheeses, ham, eggs, mushrooms, whole or sliced French sausages (salami style) and cooked meats.

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ooohhh…Pretty!!

While crêpes originate from Brittani, a region in the northwest of France, their consumption is widespread in France and of course, now, dishes with similar appearance, taste and preparation methods exist in other parts of the world as well.

In India, a crêpe made of fermented rice batter is called ‘dosa’ and often contains savoury fillings.

Another variety is called ‘patibola’ and is sweet, being made with milk and jaggery or sugar.

 

To tell you the honest truth, I never actually measure the ingredients, but ‘eye’ it all into the mixing bowl. After all I have been making them for over 30 years!

However here is the ratio that you should be using….

INGREDIENTS:

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  • 250 g plain flour, (1 and 3/4 cups)
  • Pinch of salt
  • 50 g Sugar, (1/4 cup)
  • 2 room temperature eggs beaten
  • 500 ml milk
  • Juice of ½ lemon
  • 2 tblspn melted butter
  • Extra butter or oil for the pan

METHOD: 

  1. In a bowl, sift together flour, salt and sugar.
  2. In a separate bowl place milk and lemon juice, stirring gently for 3 seconds to mix through. Leave to sour and curdle for 5 mins.
  3. Make a well in the centre of the flour mixture and add the eggs and soured milk.
  4. Beat until fully incorporated.
  5. Add the melted butter and continue to beat until smooth.
  6. If you can’t wait to cook and eat these straight away, don’t worry about this next step, however for a nice tender finished pancake, cover the batter with cling wrap or a tea towel and leave to rest for about 2 hours at room temperature.

TIME TO COOK

5 Three pans on the go at once!

 

  1. Heat a 24 cm crepe pan or non-stick frying pan.
  2. Add about 1 tspn butter to the pan (the butter should foam but not go brown)
  3. With a soup ladle, pour pancake batter near the edge or side of the pan and coat the bottom evenly with a tilting circular motion.
  4. Either by using the “flip-in-the-air” motion, or by using a spatula, turn the pancake over and cook the other side.
  5. Repeat until all the batter is used up and if you are feeling brave (or just want to show off) you could use two or even three pans at a time, thus reducing the waiting time so you can eat them sooner!!!!

TIME TO EAT

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A glorious stack of 20 crepes.

TIPS:

Serve hot with extra melted butter, sugar, lemon juice, jam, or maple syrup, etc.

Don’t forget a nice big cafee latte or a huge mug of tea.

 

COMMENTS FROM OLD BLOG:

LIBBY (THEVERYVERYHUNGRYCATERPILLAR.COM).  09.08.2012

I love crepes! That stack of 20 looks awfully good enough to eat… for one.

 

LORRAINE @ NOT QUITE NIGELLA. 08.08.2012

I adore crepes! Like you, I don’t really measure ingredients for crepes and eyeball it 🙂

 

JOLLO. 01.07.2012

Mmmm, making me hungry just looking at that pile of crepes, this is my favourite crepe recipe. Love the milk mixed with lemon juice to curdle it. Great touch!

 

 

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