Thursday, 30 June 2011
4 hard-boiled eggs
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp tamarind paste
1 onion, thinly sliced
1 tsp chopped ginger
1 canned chopped tomatoes
salt and sugar
fresh coriander leaves
In a small bowl, mix together the chilli powder, turmeric, cumin, coriander, and water.
Heat oil in a frying pan. Add the onion and ginger. Fry until the onion is soft, then stir in the spice paste.
Add tamarind paste, water, tomatoes, sugar, and salt.
Cover and simmer gently for 10 minutes.
Stir in chopped coriander and check the seasoning. Lay the eggs in the sauce and gently heat through.
Serve immediately with boiled rice.
Wednesday, 29 June 2011
My take on re-inventing and deconstructing Banoffee Pie.... mainly because I have a bunch of overripe bananas to get rid off before they go bad.
Banana Pecan and Toffee Cake
200g dark brown sugar
4 large eggs
2 ripe bananas
75g pecans, chopped
1 tsp baking powder
Preheat oven to 180C. Grease an 8in cake tin and line with parchment paper.
In a large bowl, beat together butter and sugar until pale and fluffy.
Gradually beat in the eggs on at a time and whisk in the bananas.
Fold in the chopped pecans and flour.
Spoon the mixture into the tin and bake for about 45 minutes.
Meanwhile, you can make the toffee for the topping by melting butter, brown sugar and double cream. Simmer the mixture over low heat until thickened.
Arrange slice bananas neatly over cooled cake and spread warm toffee thinly over the bananas and the cake.
Tuesday, 28 June 2011
I love stuffed portobello and they're amazingly versatile.
Depending on what you load them up with you can make them vegetarian or with meat.
Baked Portobello with Minced Meat
6 large portobello mushroom caps, stems removed
500g lean minced beef
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup tomato ketchup
1 tsp oregano
1 tsp chopped basil
Salt and pepper to taste
Preheat the oven to 160C (fan).
Clean the mushrooms with a damp cloth and remove the stems.
Chop the stems and set aside.
Arrange them in a greased baking dish and drizzle some olive oil on the mushrooms.
Mix the rest of the other ingredients including the chopped mushroom stems into the minced beef. Season well.
Load the mixture onto the portobello caps and put them in the oven to bake for 30 - 35 minutes.
Remove from the oven and let them cool as long as you can stand it before you devour them.