Thursday, 29 July 2010
Wednesday, 28 July 2010
Simple Dry Potato Curry
10 new potatoes
1 tablespoon vegetable oil
1 shallot; finely sliced
2 cloves garlic. minced
1 small knob of ginger; grated
1 teaspoon ground turmeric
1/2 teaspoon cayenne powder
1 teaspoon ground cumin
1 teaspoon ground coriander
Cut Potatoes into 3/4 inch chunks. Boil potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside.
Heat oil in a large saucepan, add shallots. Fry for about 5 minutes until soft but not brown. Stir in garlic and ginger.
Add cooked potatoes, turmeric, cayenne, coriander and cumin.
Add a little water and stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are tender.
Tuesday, 27 July 2010
Streusel-topped Blueberry Cake
120g butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 3/4 cups milk
3 cups fresh or frozen blueberries
1/3 cup sugar
1/2 teaspoon ground cinnamon
50g cold butter
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
Saturday, 24 July 2010
Rachel Allen's Sponge Cake with Rhubarb Swirl Cream
125g butter, softened
175g caster sugar
1 tsp baking powder
1 tbsp milk
Icing sugar, for dusting
For the Rhubarb Cream:
100g rhubarb, trimmed and sliced
4 tbsp water
75ml whipping cream
Preheat the oven to 180°C. Grease and flour the sides of two 18cm (7in) cake tins, and line the bases with discs of greaseproof paper.
Cream butter and sugar until light and fluffy. Add the eggs one by one, beating well all the time. Sieve the flour and baking powder, and stir in gently, then stir in the milk until just combined.
Divide the mixture between the two tins, hollowing it slightly in the centre, so that it will be flat on top when cooked. Bake for 20-25 minutes. Turn out onto a wire rack and allow it to cool.
Meanwhile, place the sliced rhubarb, sugar and water in a saucepan, cover and cook over a gentle heat for about 10 minutes, until the rhubarb is soft. Take off the lid and boil while stirring until it is thick. Pour into a bowl and allow to cool. Whip the cream until it forms soft peaks, then fold in the rhubarb. Sandwich the cakes with the rhubarb cream and sprinkle with sieved icing or caster sugar.
Tuesday, 20 July 2010
8 eggs (hard boiled)
1 large onion (finely chopped)
2 cloves garlic (minced)
2 bay leaves
1 cinnamon stick
1 black cardamom
4 green cardamom pods
1/2 tsp turmeric powder
1 tsp chili powder
2 tsp ground cumin
2 cups Basmati (long grain) Rice
21/2 cups water
Heat ghee in a deep pot and fry onions and garlic together with bay leaves, cinnamon and cardamoms, until fragrant.
Make small cuts around the eggs and add them to the pot.
Stir in turmeric, chili powder and cumin and fry for about 5 minutes.
Add pre-soaked rice and stir slowly and carefully for 2 minutes.
Pour in water and salt to taste, and cook over a moderate heat until the rice is tender and water is absorbed.
Wednesday, 14 July 2010
Banana Nutella Muffins
2 very ripe canary bananas
2 oz butter, softened
1/4 cup sugar
1/4 cup milk
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
pinch of salt
Preheat oven to 175ºC.
Cream butter and sugar until light and fluffy. Add egg, beating well.
Pour in mashed bananas, milk and vanilla and blend well.
Combine flour, baking powder and salt in a small bowl.
Stir flour mixture into banana mixture until dry ingredients are just mixed in.
Using a tablespoon, drop enough batter in to the muffin tins.
Next drop in a blob of nutella with a spoon. Then, pour enough batter so that the liners are just about full.
Bake for about 25 minutes.
Sunday, 11 July 2010
Friday, 9 July 2010
450g minced beef (3-8% fat)
1 tbsp olive oil
1 egg yolk
1 tsp paprika
2 tsp tomato puree
salt and pepper
Place all the ingredients in a mixing bowl and stir to combine. Using your hands, shape into three equal-sized patties.
Preheat the grill to hot. Cook the burgers on the grill for 15 minutes, or until cooked through, turning once.
Top each burger with a slice of cheese towards the end of the cooking time.
Before serving, mix together the mayonnaise and lettuce. Cut the rolls in half and toast under the grill on both sides.
Top the bottom halves of the rolls with the lettuce and mayonnaise, followed by a slice of tomato.
Thursday, 1 July 2010
Tyler Florence's Pesto Pasta
A bunch of fresh basil leaves
2 tablespoons pine nuts
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
Pasta of your choice (I'm using spaghetti)
Bring a large pot of salted water to a boil for the pasta.
Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper.