Vegetarian Lunch in a Hurry..Soup, rice, salad and fruit

French friends came by and stayed for Lunch. Together we put this awesome lunch on the verandah table….consisting of soup, Turmeric rice, salad and fruit platters….

Vegetarian Lunch

  1. Vegetable Soup…made with pumpkin, onion, sweet potato, Chinese cabbage, tomato, with fresh herbs
  2. Turmeric Rice…cooked in rice cooker with teaspoon turmeric, cinnamon sticks, cloves, cardamons and Kniffer lime leaves.
  3. Mixed leaf Salad..using a lettuce and leaves and flowers from my garden…nasturtium, marigold, sweet yam, spring onions, basil, rosemary, parsley and mint, edged with sliced tomatoes
  4.  Fruit platters…apple, orange, banana, dragon fruit, custard apple,  passion fruit…
  5. French Crepes….
  6. Cheese cubes
  7. Lemon Juice and green tea..

Lunch at Russell Island

Lunch at Russell Island

Fried Rice…or Noodles….or Rice Sticks

Have the rice boiled the day before, and leave in fridge before use.

Slice onions finely and fry in oil with cloves, ginger and chopped garlic. Add sliced carrot, beans, corn and boiled peas..fry…

Add cooked rice and stir all together…season to taste.

Decorate with strips of omelet and handfuls of fresh herbs. I also sprinkle with chopped nuts and raisins and serve in bowls

fried rice 009

http://theasiangrandmotherscookbook.com/2011/10/07/fried-rice-recipe/

5 secrets anyone can pick up and you’ll soon be on your way to making fabulous fried rice.

  1. Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
  2. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
  3. A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
  4. Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
  5. Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.

Pumpkin curry….Kaddu Ki Subz

http://indianfood.about.com/od/vegetarianrecipes/r/kadoosubji.htm?nl=1

Ingredients:

  • 500 gms pumpkin.. seeds removed, cut into 1″ cubes (keep or remove skin as you prefer)
  • 2 large onions sliced thinly
  • 3 tbsps finely chopped garlic
  • 3 dry red chillies
  • 1/2 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp raw mango powder
  • 1/2 tsp sugar
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • Salt to taste

Preparation:

  • Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
  • Add the dry red chillies and fry for half a minute.
  • Add the garlic and onions and fry till onion is soft.
  • Add the powdered spices and mix well. Cook for 2-3 minutes.
  • Add the pumpkin, sugar and season with salt. Mix well.
  • Cook till pumpkin is soft. Sprinkle with a little water only if needed.
  • Serve with hot Chapatis (Indian flatbread).

Easy Cookies

IMG_2636

So easy…so easy..

Beat 125g Butter with 3/4 cup sugar.

Beat in 1 egg and tsp vanilla, and then 1 1/2 cups SR flour.

Add nuts, mixed fruit, chopped dates, or simply bake plain and top with jam.

Using 2 spons, place spoonful on a greased baking tray and bake 180 degrees 20 minutes or until golden

IMG_2634

They have to be the easiest cookies I have even made…and I got 26 from this recipe.

Store in airtight tin….

 

Yoghurt Tart with onion, tomato, zucchini, bacon and cheese

Marguerite Carstairs

One slice of Puff pastry…place on pie dish and fold over end…so you do not waste any pastry

IMG_2623

Layer with finely sliced half onion, capsicum chopped finely, garlic and ginger (optional) and sliced and chopped tomato. season to taste

IMG_2624

Season to taste and add fresh herbs, chopped bacon and cheese.

Add 2 tbsp yoghurt mixed with a little milk to make it pouring consistency. Pour over the mixture, add grated cheese and sprinkle with Paprika or chilli for a nip. Lightly spray with Spray oil if you wish…

IMG_2625

Bake in hot oven..200C..for 20 minutes until cheese melted and golden

Marguerite Carstairs

Serves 2 …

When I first cut the first slice, there was liquid, which I strained away…..and tart is delicious…

Baked avocado with Chicken

avocado

Peel a fresh ripe avocado and use half a person, or slice into a casserole dish

avocado bake

Cover the avocado with chicken meat….I used one chicken breast left from the roast chicken, and also added some seasoning.

Make a white sauce…melt butter, stir in flour and add milk to make white sauce. Add cheese if desired, and season to taste.

Pour over the chicken and avocado, sprinkle with grated cheese and some paprika and bake 180 degrees  30 mins until cheese golden.

Serve with green tossed salad…. or serve as is with toast quarters as a dip….

IMG_2618

 

Apple Turnover

Such a simple recipe…am making some again today

appleturnover2

Pack Puff Pastry

Tin Pie Apple

IMG_2619

Depending on the size you want..cut pastry into 2 or 4….Use a sharp knife..

IMG_2622

Place spoonful of pie apple in centre and fold over…Cut slit in pastry to let steam escape when baking

Place on baking tray…can paint with beaten egg, or just leave as is, as when cold dust liberally with icing sugar, so the glaze does not really show… Bake 200C..hot oven 25 minutes or until golden.

IMG_2628

Cool, split and fill with whipped cream, and dust liberally with icing sugar

Can be decorated with poured icing design if wished.

I just love them with an icing sugar dusting

Apple-Turnovers2smaller

 

Prawns in Green Masala…Dhania Jhinga

Green-Banana-Prawns

http://indianfood.about.com/od/seafoodrecipes/r/Dhania-Jhinga-Prawns-In-Green-Masala.htm

  • For the masala: 2 tsps ghee
  • 1 tsp mustard seeds
  • 1 tbsp urad daal (yellow lentil)
  • 2 green chillies (optional but desirable, so add more or less depending on how hot you want the dish)
  • 5-6 curry leaves
  • 1 cup (tightly packed) fresh green coriander
  • 1/2 cup (tightly packed) fresh mint
  • 1/2 fresh coconut grated
  • 5 cloves garlic
  • 1″ piece of ginger
  • Juice of 1/2 a lemon
  • Salt to taste

 

  • The rest: 3 tbsp oil
  • 1 large or 2 medium onions, sliced very thin
  • 1/2 kg prawns/ shrimps, shelled and deveined
  • 2 tbsp chopped fresh, green coriander to garnish with

Preparation:

  • In a small pan, heat the ghee and then hot add the mustard seeds, curry laves, green chillies and urad daal. all the ingredients will splutter so be very careful. I like to use a splatter cover to prevent accidental burns!
  • Fry till the ingredients stop spluttering and turn darker in color.
  • Remove from the fire and add to the coconut.
  • Add all the other masala ingredients and grind together in a food processor until a smooth paste is formed. Keep aside for later use.
  • Heat the cooking oil in a wok/ kadhai or a deep, heavy bottomed pan. When the oil is hot, add the sliced onions and fry until they turn pale golden in color.
  • Now add the masala made as above and fry. In a while, the oil will begin to separate from the masala and it will turn fragrant. This could take up to 10 minutes and is an indication that it is cooked. Stir almost constantly as the masala could easily burn. Keep heat on medium.
  • When the masala is ready, add the prawns/ shrimps and stir to coat them completely with the masala. Stir fry for 3-5 minutes. Remove from heat.
  • Plate up or put in serving dish and garnish with chopped fresh, green coriander. Serve immediately with hot Chapatis!

Persian Spiced Lentil patties

lentil

Ingredients

1 1/2 cups red lentils
3 shallots, finely chopped
1 tablespoon olive oil
1 red chile, finely chopped
1/2 cup fresh cilantro, finely chopped
1 teaspoon advieh seasoning (available from specialist Middle Eastern shops) or ras-el-hanout
2 organic free-range eggs
Salt and freshly ground black pepper
1 cup medium matzo meal
olive oil, for shallow-frying
Directions:
  1. Place the lentils in a glass bowl, cover with double the volume of water, and cook in the microwave on high for 30 minutes. (Alternatively, simmer them gently in a pan over low heat until tender, topping up with water as necessary to stop them from drying out.) Drain any excess liquid. Set aside to cool.
  2. Meanwhile, gently cook the shallots in the olive oil until soft but not colored. Add the chile, cilantro and advieh and stir for a few minutes to coat the shallots in the herbs and spices. Break the eggs into a large bowl and beat well with a fork. Add the cooked shallots and the cooked lentils and mix thoroughly. Season with salt and pepper. Stir in the matzo meal to bind and set aside to swell for about 10 minutes.
  3. With wet hands, form the lentil mixture into golfball-sized balls and flatten slightly. Cook the patties in the olive oil for 4–5 minutes on each side until golden. Serve with homemade flatbread (or pita) and salad.
  4. If necessary, these patties can be cooked in advance and reheated, either in the microwave on high for 2 minutes or on a baking sheet in a warm oven for 5 minutes.

Easy egg and cheese pies….with tomato

IMG_0093

Using a glass cut circles from puff pastry and line a muffin tin.

Beat 2 eggs with 1/2 cup milk and season with salt and pepper.

Cut slices of any cheese and add some to the pie.

Add 1/2 a small cherry tomato and handful of any fresh herbs…I used parsley… and pour egg mixture over

Make small lid with any left over pastry or leave as it open pie……and bake in oven 180 degrees…for 20 minutes.

Delicious served with mango chutney…