Sushi Fruity Muffins Koftas & Couscous Potato Wedges Green Salad Pizza 1 Pizza 2 Fried Rice
Sushi (serves two)
2/3 c sushi rice (soaked for 30 mins)
1T sushi vinegar (rice vinegar mixed with
powder sushi flavouring)
¼ t salt
1 t sugar
2 sheets nori (seaweed)
Fruity Muffins (makes 12)
2 c flour
4 t baking powder
½ t salt
½ c sugar
100 g butter
1 c milk
1 egg
1 apple grated
Topping for muffins
*1T sugar
*½ t cinnamon
1. Turn oven on to 220 degrees C
2. Sieve flour, baking powder and salt into a bowl. Stir in the sugar.
3. Melt butter in microwave (in plastic jug) for 35 seconds.
4. Add the milk and egg to the butter. Beat to combine.
5. Prepare the fruit.
6. Measure the *sugar and *cinnamon into a cup and mix together.
7. Add the liquid ingredients and fruit to the dry ingredients. Mix with a spoon until just combined. Be careful not to over mix.
8. Oil muffin pans.
9. Place spoonfuls of mixture into pans, filling each about 3/4 full.
10. Sprinkle the sugar and cinnamon mixture over the muffins.
11. Place in oven and bake for 12 to 15 minutes or until muffins spring back when pressed in the centre.
12. Remove from the oven, stand for 2-3 minutes, then twist carefully to loosen before lifting from the pan and putting on a cooling rack.
Koftas with Chilli Tomato Sauce (serves two)
½ slice fresh bread, crusts removed
¼ egg, beaten
150g minced beef or lamb
¼ onion, grated.
1 clove garlic crushed.
¼ t each: ground cumin, coriander
1 D chopped parsley
Two kebab sticks ( koftas can be grilled with out kebab sticks if you prefer)
Chilli Tomato Sauce
Combine together in a small bowl:
2 T tomato sauce 2 T chilli sauce
1. Soak bamboo kebab sticks in water.
2. Soak the bread in the beaten egg.
3. Place all the ingredients in a food processor and blend well or mix thoroughly in a bowl with clean hands.
4. Shape mixture into eight balls.
5. Mould each ball around a kebab stick to make a sausage shape.
6. Preheat the grill.
7. Cook koftas on an oiled grill plate, turning occasionally until browned all over and cooked through.
8. Serve with Chilli Tomato Sauce, Couscous (recipe below) and a fresh green salad or if not cooked on kebab sticks serve in lettuce lined pita pockets with sauce and hummus.
Couscous
Couscous is made from semolina and wheat that has been rubbed together. It has a mild, earthy taste and is an ideal base for salads, side dishes and in spicy Middle Eastern dishes.
1/3 c couscous
1/3 c boiling water
¼ t olive oil 1 clove garlic chopped
½ t grated lemon rind
½ t lemon juice
1 T freshly chopped parsley, coriander or mint.
Salt and pepper to taste
1. Combine couscous, boiling water and oil in a heatproof bowl.
2. Leave to stand for 5 minutes or until the water is absorbed.
3. Fluff with a fork.
4. Add the remaining ingredients and toss with a fork to combine.
Wild Green Salad (serves two)
2t active dried yeast
Toppings
Carrot (cut into small sticks)
Cucumber
Beetroot
Celery
Egg (make into omelette)
1 t
tuna
pickled ginger
Soya sauce to dip
Wasabi
- Cook rice:
- Wash rice until water runs clear using a sieve.
- Add 1 1/3 c water. Cook on high with the lid on, until the pot boils.
- Reduce heat to low and take off the lid. Boil the rice until it is dry. Watch carefully.
- It is best not to stir it.
- Test the rice by squishing a grain against the back of a spoon. If there is no hard bit in the middle, it is cooked.
2. Add the vinegar mixture to the rice and leave to cool.
3. Spread rice on the dull side of the nori (shiny side against the
bench), leaving a 25mm strip of the sheet uncovered. Add toppings along the
front edge in a strip.
4. Roll up and cut carefully with a wet knife.Fruity Muffins (makes 12)
2 c flour
4 t baking powder
½ t salt
½ c sugar
100 g butter
1 c milk
1 egg
1 apple grated
Topping for muffins
*1T sugar
*½ t cinnamon
1. Turn oven on to 220 degrees C
2. Sieve flour, baking powder and salt into a bowl. Stir in the sugar.
3. Melt butter in microwave (in plastic jug) for 35 seconds.
4. Add the milk and egg to the butter. Beat to combine.
5. Prepare the fruit.
6. Measure the *sugar and *cinnamon into a cup and mix together.
7. Add the liquid ingredients and fruit to the dry ingredients. Mix with a spoon until just combined. Be careful not to over mix.
8. Oil muffin pans.
9. Place spoonfuls of mixture into pans, filling each about 3/4 full.
10. Sprinkle the sugar and cinnamon mixture over the muffins.
11. Place in oven and bake for 12 to 15 minutes or until muffins spring back when pressed in the centre.
12. Remove from the oven, stand for 2-3 minutes, then twist carefully to loosen before lifting from the pan and putting on a cooling rack.
Koftas with Chilli Tomato Sauce (serves two)
½ slice fresh bread, crusts removed
¼ egg, beaten
150g minced beef or lamb
¼ onion, grated.
1 clove garlic crushed.
¼ t each: ground cumin, coriander
1 D chopped parsley
Two kebab sticks ( koftas can be grilled with out kebab sticks if you prefer)
Chilli Tomato Sauce
Combine together in a small bowl:
2 T tomato sauce 2 T chilli sauce
1. Soak bamboo kebab sticks in water.
2. Soak the bread in the beaten egg.
3. Place all the ingredients in a food processor and blend well or mix thoroughly in a bowl with clean hands.
4. Shape mixture into eight balls.
5. Mould each ball around a kebab stick to make a sausage shape.
6. Preheat the grill.
7. Cook koftas on an oiled grill plate, turning occasionally until browned all over and cooked through.
8. Serve with Chilli Tomato Sauce, Couscous (recipe below) and a fresh green salad or if not cooked on kebab sticks serve in lettuce lined pita pockets with sauce and hummus.
Couscous
Couscous is made from semolina and wheat that has been rubbed together. It has a mild, earthy taste and is an ideal base for salads, side dishes and in spicy Middle Eastern dishes.
1/3 c couscous
1/3 c boiling water
¼ t olive oil 1 clove garlic chopped
½ t grated lemon rind
½ t lemon juice
1 T freshly chopped parsley, coriander or mint.
Salt and pepper to taste
1. Combine couscous, boiling water and oil in a heatproof bowl.
2. Leave to stand for 5 minutes or until the water is absorbed.
3. Fluff with a fork.
4. Add the remaining ingredients and toss with a fork to combine.
Potato
Wedges with Red Pepper and Cheddar (serves two)
2
medium baking potatoes cut into thick wedges.
½ red
pepper (capsicum)
1
spring onion
salt
and pepper to taste
¼ t
paprika
¼ c
light cream cheese
2 T low
fat milk
¼ c
grated tasty cheddar cheese
1.
Steam
or microwave the potato wedges until just tender.
2.
Meanwhile,
seed and thinly slice the red pepper and chop the spring onions.
3.
Combine
the cooked potato wedges with the red pepper and spring onions in a heatproof
dish. Season with salt and pepper and sprinkle with paprika.
4.
Preheat
the grill to high.
5.
Whisk
together the cream cheese and milk, then pour over the potato mixture. Sprinkle
with the cheese.
6.
Grill
for 5-10 minutes until the vegetable are hot and the cheese is melted.
7.
Excellent
served with a green salad and/or grilled tomatoes.
Wild Green Salad (serves two)
Dressing:
2T olive
oil
1 ½ T
lemon juice
1 clove
garlic, crushed
salt
and pepper to taste
Salad:
1-2
cups loosely packed salad greens: lettuce, rocket, watercress, sorrel,
nasturtium leaves, beetroot tops, spinach.
¼ small
telegraph cucumber sliced
1
spring onion, diagonally sliced.
2 T
fresh herbs: parsley, coriander, basil, dill.
1.
Put
the dressing ingredients into a small screw top jar and shake together until
well combined.
2.
Combine
the greens in a large bowl. Pour the dressing over and toss gently to coat just
before you are about to serve.
Pizza with yeast base (serves six)
To
make bread pizza base: (makes
1 very large or 2 medium pizzas)
1c plus 2T warm water
2t sugar
1t salt
2T olive oil
2t sugar
1t salt
2T olive oil
3c high grade flour
Pizza with baking powder base (serves 2)
Dough
1/2 c milk
1 T oil
1 c flour
1 t baking powder
Toppings
In a measuring cup combine:
1 T tomato paste
1 T water
1/4 t dried oregano
1/2 onion finely chopped
2 slices ham chopped
1/4 c crushed pineapple
1/2 tomato sliced
1 c grated cheese
1. Put the oven rack just below the middle. Turn oven onto bake and 220 C
2. Put the milk and oil in a medium sized bowl and mix well
3. Sieve in the flour and baking powder and mix with the fork, then your hand, into a ball.
4. Spray the oven tray with oil spray or rub with butter
5. Roll out the dough on to tray until it is 30 cm round. Fold in edges all around.
6. Mix tomato paset with water and oreganum and spread evenly on your pizza base.
7. Cover with onion, ham, pineapple and tomato, then sprinkle grated cheese over the top.
8. Bake for 12 minutes or until it looks golden brown underneath.
Fried Rice (serves two)
- Measure the first five
ingredients into a large bowl with 1 cup of the measured flour and mix
thoroughly.
- Cover and leave for 15
minutes, or longer in a warm place.
- Stir in the remaining flour
adding extra if necessary, to make a dough just firm enough to knead.
Knead by hand on a lightly floured surface for 10 minutes adding extra
flour if necessary, until the dough forms a soft ball and springs back
when lightly touched.
- Turn dough in 2-3 of oil in
the cleaned dry bowl, cover with cling film and leave in a warm draught
free place for about 30 minutes. Knead the risen dough lightly then shape.
- Roll dough into thin
circles, according to the number of pizzas you require. Place on a well
oiled baking tray.
- Add your favourite toppings
and bake at 225 degrees C until the underside is brown.
Pizza
topping suggestions:
·
Tomato
paste, sundried tomato, dried tomato pesto, sliced tomatoes, drained canned
seasoned tomatoes.
·
Red,
yellow and green peepers, roasted red and orange pepper strips, eggplant,
spinach, courgette
·
Onion
slices, caramelised onions, chopped spring onions, roasted garlic.
·
Sliced
mushrooms, sliced/whole olives, fresh and dried herbs (basil, oregano, thyme,
rosemary).
·
Anchovy
fillets, salmon, salami, ham, bacon, turkey and chicken.
·
Mozzarella,
grated tasty cheese, Camembert and Brie, Parmesan, Feta.
Pizza with baking powder base (serves 2)
Dough
1/2 c milk
1 T oil
1 c flour
1 t baking powder
Toppings
In a measuring cup combine:
1 T tomato paste
1 T water
1/4 t dried oregano
1/2 onion finely chopped
2 slices ham chopped
1/4 c crushed pineapple
1/2 tomato sliced
1 c grated cheese
1. Put the oven rack just below the middle. Turn oven onto bake and 220 C
2. Put the milk and oil in a medium sized bowl and mix well
3. Sieve in the flour and baking powder and mix with the fork, then your hand, into a ball.
4. Spray the oven tray with oil spray or rub with butter
5. Roll out the dough on to tray until it is 30 cm round. Fold in edges all around.
6. Mix tomato paset with water and oreganum and spread evenly on your pizza base.
7. Cover with onion, ham, pineapple and tomato, then sprinkle grated cheese over the top.
8. Bake for 12 minutes or until it looks golden brown underneath.
Fried Rice (serves two)
Fried
Rice is best made with cold rice that has been cooked the day before you intend
to prepare this recipe or cooked rice that has been frozen and thawed. The
individual grains remain separate from one another and won’t get mushy when
they are reheated in the pan or wok.
To
pre cook rice:
¾ c
basmati or long grain rice. This will give you about 2 cups of cooked rice.
1 ½ c
water
- Rinse rice under cold water to remove excess starch.
- Place rice in a saucepan and add water. Bring to boil
- Lower the heat and simmer very gently with the lid on for 15minutes.
- Remove from the heat and allow to stand for 5 minutes before removing the lid.
- Spread rice on a tray and allow to cool. Cover and refrigerate over night. Use the next day or freeze in a container.
To prepare fried
rice:
Cooking
oil
1 egg
lightly beaten
2 c
cooked rice (see note at top of recipe)
1 clove
garlic, crushed
¾ c
frozen mixed vegetables that have been thawed.
1
spring onion, sliced diagonally.
1T soy
sauce
- Heat 2t oil in a frying pan
on low.
- Add the beaten eggs. Swirl
the eggs in the pan and cook until set. Transfer to a board, roll up and
cut into thin rounds.
- Heat another 2t oil in the
frying pan and add the rice and garlic. Stir-fry for 2 minutes until all
the grains are separated.
- Add the cooked egg, mixed
vegetables, and spring onion and stir-fry for just long enough to heat
through.
- Add soy sauce, stir through
and then serve.
