Boston Creme Doughnuts

May 12, 2014, 4:52 am

≫ Next: Marinated Norwegian salmon with asparagus, shiitake mushroom, sesame seed and rice noodle salad

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Boston Creme Doughnuts

A sweet yeasted doughnut filled with creme patissiere and topped with chocolate ganache. Excellent with a cup of strong coffee.

Servings	Prep Time
12doughnuts	30minutes

Cook Time	Passive Time
30minutes	3hours

Servings Prep Time 12doughnuts 30minutes

Cook Time Passive Time 30minutes 3hours

Ingredients

For the Doughnuts

• 2 7 gram sachets fast-action dried yeast
• 500grams strong white bread flour
• 50grams caster sugar
• 10grams salt
• 40grams unsalted butter
• 2 large eggsbeaten
• 150ml full fat milk
• 130ml water
• 2.5litres vegetable oilfor frying

For the Filling

• 130ml double cream
• 130ml full fat milk
• 3 large egg yolks
• 50grams caster sugar
• 30grams plain flour
• 1tsp vanilla

For the Ganache

• 100grams dark chocolateat least 70 % cocoa solids
• 75ml double cream
• 1/2tsp vanilla
• 1tsp unsalted butter

Instructions

1. Place the yeast, flour, sugar, salt, butter, eggs, milk and water in your bread machine in the manufacturer's recommended order. Select the dough setting and let it run through it.
2. To prepare the filling, heat the cream and milk together in a small saucepan.
3. In a medium sized bowl, whisk together the egg yolks and sugar until light and creamy. Add the flour until it well combined.
4. Pour the hot milk onto the egg mixture and whisk until combined.
5. Pour the mixture back into the saucepan and stir, with a wooden spoon, constantly until it bubbles and thickens.
6. Stir in the vanilla and set aside to cool.
7. When the dough cycle has finished, turn dough out onto a floured board, knock back and knead gently.
8. Cut into 12 even sized pieces and form into balls.
9. Place dough balls on a floured baking tray and cover with a tea towel; leave for an hour until doubled in size.
10. Heat oil in a large, heavy based pan to 180 C. Keep a lid nearby in case of fire.
11. Cook the doughnuts in the hot oil for about 3 minutes on each side, or until well browned. Keep an eye on the temperature of the oil as it can get hot quickly.
12. Drain on kitchen towel before transferring to a wire rack to cool completely.
13. Meanwhile, make the ganache. To prepare the ganache, combine all the ingredients in a small saucepan and gently melt together, stirring constantly.
14. When the doughnuts are cool, fill a piping bag with a pointed nozzle with the filling. Use the nozzle to poke a hole in the side of the doughnut and fill gently.
15. Top with the ganache and set aside to set.

Recipe Notes

Alternatively, you could set up your own doughnut "shop" in your kitchen. I made 6 Boston Cremes and rolled out the remaining dough to a 1 inch thickness. Using a 3 inch round cutter I cut rounds out of the dough, and I cut another 1 inch round out of the centre of each circle. The doughnut "holes" take about 90 seconds to cook while the ring doughnuts take about 3-4 minutes. Frost with a little icing sugar mixed with enough water to make it runny and decorate as desired with sprinkles. Roll the doughnut holes in caster sugar, or cinnamon sugar.

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Marinated Norwegian salmon with asparagus, shiitake mushroom, sesame seed and rice noodle salad

August 12, 2014, 2:16 am

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Marinated Norwegian salmon with asparagus, shiitake mushroom, sesame seed and rice noodle salad

Norwegian salmon is the perfect healthy meal option for summer dining. This Asian inspired dish is perfect for a zesty, tasty dinner with friends.

Servings

4people

Servings 4people

Ingredients

• 2 limesjuice and zest
• 3tbsp tamari soy sauce
• 3tbsp sweet chilli sauce
• 1tsp wasabi paste or powder
• 1large garlic clovefinely chopped or crushed
• 1large piece of gingerfinely chopped or grated
• 4 salmon filletsskin on
• 2bunches asparagus
• 1punnet shiitake mushrooms
• 2tbsp vegetable oil
• 225grams rice noodles
• 1 limefor the stir fry
• 1bunch spring onionschopped
• sesame seedsfor the garnish

Instructions

1. First make the marinade for the salmon. In a medium mixing bowl mix together the lime zest and juice, the tamari soy sauce, sweet chilli sauce, wasabi, garlic and ginger.
2. Add the salmon fillets and toss the fillets in the marinade so that each fillet is completely coated.
3. Cover with clingfilm or pop the salmon along with the marinade into a sealable plastic food bag and refrigerate for 30-45 minutes.
4. When you’re ready to start assembling the dish preheat the oven to 180 C degrees and remove the salmon from the fridge.
5. Place the four fillets in an ovenproof dish and drizzle the marinade on top.
6. Roast in the oven for 15 minutes, or until the salmon looks opaque and cooked through. If the fillets are chunky they may need a few more minutes in the oven. If you like a slight char on the top of the salmon you can put the cooked fillets under a hot grill after 10 minutes roasting in the oven to slightly caramelize the top of the fish but this isn’t essential.
7. Meanwhile prepare the vegetables. Snap off the woody ends of the asparagus and slice them into thumb-length pieces. If the asparagus is very thick you may want to parboil them for 1 minute before adding to the stir-fry. If not, just use them raw.
8. Chop the shiitake mushrooms into 5mm slices and cook/soak the rice noodles according to the packet instructions.
9. To assemble the dish stir-fry the mushrooms in a wok with couple of tablespoons of oil over a high heat, constantly stirring the mushrooms so they brown on the outside but don’t burn.
10. After a couple of minutes of cooking the mushrooms add the tamari and sweet chilli sauces, then the asparagus and the rice noodles. Keep stirring to distribute the flavour of the sauces throughout the noodles and taste for seasoning.
11. Finish by adding the juice and zest of the lime along with the spring onions then serve on four plates or bowls with the salmon on top. Sprinkle sesame seeds over the four dishes and serve warm.
12. If you want to make this in advance and keep for a picnic or a lunch at work then simply let all the ingredients cool down, flake the salmon and rub in the excess marinade, then keep it all in the fridge until you’re ready to serve the dish.

Recipe Notes

Recipe by Signe Johansen for the Norwegian Seafood Council.

Slow Roasted Tomato & Garlic Soup {vegan}

January 6, 2015, 2:02 am

≫ Next: Buckwheat Blinis

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Slow Roasted Tomato & Garlic Soup {vegan}

Slow roasting brings out the natural sweetness of the tomatoes and garlic to make a superb, flavoursome soup.

Servings	Prep Time
1serving	10minutes

Cook Time

60minutes

Servings Prep Time 1serving 10minutes

Cook Time 60minutes

Ingredients

• 750grams ripe red tomatoes
• 1bulb garlic
• 1 onion
• 1tbsp vegetable oil
• handful fresh thyme(or 1 tsp dried)
• sea salt
• freshly ground black pepper
• 200ml hot wateror vegetable stock
• 1tsp vegetable bouillion powderoptional
• 1 spring onionto garnish

Instructions

1. Preheat oven to 180 C.
2. Chop the tomatoes and onion into large, even piece (quarters is fine). Place into a large bowl.
3. Separate the garlic cloves but leave them unpeeled and place into the bowl.
4. Drizzle over one tablespoon of vegetable oil and toss the vegetables to coat well.
5. Spread the vegetables out onto a large baking tray, sprinkle with plenty of fresh thyme and season with salt and pepper to taste.
6. Roast for one hour, checking occasionally and turning the vegetables so they do not blacken.
7. Remove the baking tray from the oven and leave the vegetables to cool.
8. When cooled, the garlic will slip out of its skin. Place the roasted garlic (without the skin) and the rest of the vegetables into a blender along with the hot water and vegetable stock (if using). Blend until it reaches the desired consistency, adding more hot water if you need.
9. Leave the soup as is if you don't mind tomato seeds and skin in it, alternatively, strain for a smoother soup.

Buckwheat Blinis

January 13, 2015, 4:38 am

≫ Next: Pot Roast Pierogi

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Buckwheat Blinis

A wholegrain gluten free breakfast pancake recipe

Servings	Prep Time
2people	5minutes

Cook Time

15minutes

Servings Prep Time 2people 5minutes

Cook Time 15minutes

Ingredients

• 75grams buckwheat flour
• 1tsp baking powder
• 1 egg
• 150ml full fat milk
• 1tbsp vegetable oil

Instructions

1. Mix together the flour and baking powder in a small bowl.
2. Add the egg and milk and beat well until combined.
3. Heat a little oil in a heavy frying pan.
4. Put teaspoonfuls of batter into the hot pan. If you want larger pancakes use a larger measure (I have a small ladle that I use to make them all evenly sized).
5. Cook until bubbles begin to appear and then flip over and cook the other side.
6. Repeat until the batter is used. Serve immediately.

Recipe Notes

Recipe reproduced with permission by Dove's Farm.

Pot Roast Pierogi

February 9, 2015, 1:25 am

≫ Next: Butternut Squash & Chickpea Masala Curry

≪ Previous: Buckwheat Blinis

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Pot Roast Pierogi

A great way to use up leftover pot roast meat, or any other meaty leftover (meatloaf, pork chops, etc.)

Servings	Prep Time
4appetizer servings	1hour

Cook Time	Passive Time
10minutes	1hour

Servings Prep Time 4appetizer servings 1hour

Cook Time Passive Time 10minutes 1hour

Ingredients

For the Dough

• 1large organic egg
• 173grams sour cream
• 56grams salted butter
• 60ml vegetable oil
• 1tbsp fresh herbs
• salt and pepperto taste
• 250grams plain flourplus extra for rolling

For the Pot Roast Filling

• 2tbsp salted butter
• 80grams oniondiced
• 450grams shredded pot roast meat
• 50grams shredded hard cheeseParmesan, dry jack, etc.
• 1tbsp fresh herbs
• salt and pepperto taste

Egg Wash

• 1tbsp water
• 1large organic egg

To cook and serve

• 60ml pot roast liquid
• 58grams soured cream
• 1tbsp fresh herbs
• 1tbsp salted butter

Instructions

1. In a stand mixer or large bowl, combine 1 of the eggs, 173 grams of the soured cream, 56 grams of the butter, the oil, 1 tbsp herbs and season with salt to taste.
2. Mix for 3 minutes to combine.
3. Add the flour in 3 parts, mixing between each addition.
4. WAIT! Cover the dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
5. To prepare the filling, melt the butter in a saute pan over a low heat. Ad the onion, cooking until soft, about 30-45 minutes.
6. In a large bowl, combine the sauteed onions, meat, cheese and herbs. Season to taste with salt and pepper.
7. Place the mixture in a plastic bag and use a rubber band or string to force all the ingredients into one corner of the bag.
8. When ready to make the pierogi, dust the counter with flour and split the dough in half.
9. Roll half the dough until it is 1.5mm thick.
10. Using a ring mould, cut the dough into circles. Stack the rounds with parchment paper between them. Repeat with the remaining dough.
11. Prepare an egg wash by beating the remaining egg lightly with the water in a small bowl with a fork.
12. Brush the inside of each round with the egg wash.
13. Place 1 tbsp (15 grams) pierogi filling in the centre of the round and fold the dough over it into a half moon shape. Crimp the edges with a fork to seal.
14. WAIT! You can store these pierogi in the refrigerator or freeze for up to 4 months until you are ready to cool. Don't stack the fresh pierogi. They are sticky.
15. Fill a large pot with water and season with salt until it tastes like seawater. Bring to a boil over high heat. Reduce to a simmer and cook the pierogi for 5 minutes.
16. Transfer the pierogi to a saucepan with some water still clinging to the noodles, flat side down.
17. Place the saucepan over a medium-high heat. Add 1 tbsp butter and cook until the water evaporates and the pierogi are golden brown and delicious, about 1 minute on each side.
18. Add the reserved pot roast liquid, remaining 1 tbsp of herbs and remaining 1 tbsp butter. Reduce the heat to medium-low and simmer, stirring gently, until a smooth creamy sauce forms, about 3 minutes.
19. Garnish with soured cream.

Recipe Notes

Original recipe also lists grated zest and juice of 1/4 lemon, but does not explain what to do with it in the instructions.

Butternut Squash & Chickpea Masala Curry

February 20, 2015, 12:59 am

≫ Next: Mexican Chilli Beans with Homemade Tortilla Chips

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Butternut Squash & Chickpea Masala Curry

A delicious and warming vegan vegetable masala curry.

Servings	Prep Time
4people	10minutes

Cook Time

45minutes

Servings Prep Time 4people 10minutes

Cook Time 45minutes

Ingredients

• 4tbsp vegetable oil
• 1.5large onionsfinely chopped
• 1sachet Our House of Spice Masala Curry spices
• 1400 gram tin chopped tomatoes
• 1tbsp tomato puree
• 150 ml water
• 700grams butternut squashpeeled and cut into 1 inch cubes
• 1400 gram tin chickpeas in waterdrained and rinsed
• sea saltto taste

Instructions

1. Add the oil to a large saucepan and heat over a medium low heat for two minutes.
2. Add the onions and cook until they are slightly browned at the edges, approximately 20 minutes.
3. Add the contents of the spice packet, the tinned tomatoes, tomato puree and water. Stir and cook for four minutes.
4. Add the cubed butternut squash and cook over a medium heat for about 20 minutes, adding more water if required.
5. Add the drained and rinsed chickpeas for the final five minutes of cooking, just to heat through. Season with salt and pepper, to taste.

Recipe Notes

Our House of Spice masala spice blend contains their own unique family blend of fenugreek, coriander, garlic, ginger, garam masala, turmeric, cumin, salt and chilli.

Calories per serving: 292

Mexican Chilli Beans with Homemade Tortilla Chips

May 8, 2015, 5:29 am

≫ Next: Mamta Gupta’s Indian Lamb Keema Meatball Curry

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Mexican Chilli Beans with Homemade Tortilla Chips

A blend of spicy kidney beans with a squeeze of lime and fresh coriander and home made tortilla chips - ideal for sharing!

Servings	Prep Time
4people	30minutes

Cook Time	Passive Time
60minutes	15minutes

Servings Prep Time 4people 30minutes

Cook Time Passive Time 60minutes 15minutes

Ingredients

for the Mexican chilli beans

• 1tbsp chilli infused olive oilI use Pomora (see badge in sidebar)
• 1large red onionhalved and finely sliced
• 3cloves garlicfinely chopped
• 1/2small green pepperfinely chopped
• 1tsp coriander seedtoasted and ground
• 1tsp cumin seedtoasted and ground
• 250grams cooked kidney beans(one 400 gram tin)
• 2tbsp tomato puree
• 230gram tin chopped tomatoes in tomato juice
• 1 limejuice only
• 2handfuls leafy greensspinach, chard, spicy Chinese greens, etc
• handful fresh coriander leaves

for the tortilla chips

• 125grams plain flour
• 125grams coarse polenta
• 1/4tsp baking powder
• 1/2tsp salt
• 1/4tsp cayenne pepperoptional
• 1/2tsp freshly ground black pepper
• 110ml hot water
• 2tsp vegetable oil
• sea salt flakesoptional

toppings

• sweetcorn kernels
• chopped tomato
• chopped avocado
• soured creamor natural yogurt
• spring onions
• chopped red chillis
• mature cheddar cheesegrated

Instructions

1. Heat the oil in a large saute pan over a medium heat. Gently saute the onion and garlic until they begin to soften.
2. Add the finely chopped green pepper and fry for a further minute or two, until it softens.
3. Add the toasted and ground coriander and cumin seeds and fry for a further minute.
4. Stir in the kidney beans, tomato puree and finally the chopped tomatoes.
5. Pop the lid on, reduce the heat and simmer for 15-20 minutes, stirring occasionally and squashing some of the kidney beans with the back of a wooden spoon. This can be cooled and reheated later at this stage, if needed.
6. Meanwhile, prepare the tortilla chips.
7. Mix together the flour, polenta, baking powder, salt and spices in a small bowl.
8. Add the hot water and vegetable oil, and combine well with a wooden spoon.
9. Knead for one minute until it forms a smooth ball. Wrap in cling film and chill in the fridge for 10-15 minutes.
10. Preheat the oven to 170 C/150 C (fan).
11. Divide the dough into six even pieces and roll out to a thickness of 1 mm, about 20 cm in diameter.
12. Heat a nonstick pan over a medium high heat and cook the tortilla for 2 minutes on each side, until browned slightly.
13. While still warm, cut the tortilla into 6 triangle chips and arrange on a baking tray, sprinkling with flakes of sea salt, if desired.
14. Repeat with the remaining dough.
15. Bake the tortilla chips for 10-12 minutes and leave to cool completely before eating. They should be lovely and crispy.
16. When the beans are ready, stir in the chopped leafy greens and cook until they are just wilted. Squeeze in the lemon juice and stir in the fresh coriander leaves.
17. Serve immediately with your choice of toppings.

Mamta Gupta’s Indian Lamb Keema Meatball Curry

September 5, 2016, 3:41 am

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Mamta Gupta's Indian Keema Meatball Curry

Lamb mince make delicious kofta (meat balls) which can be added to any curry sauce that you like. This meatball curry is so delicious, perfect to serve for a special meal. Despite the long list of ingredients, this curry is easy to make and relatively inexpensive too.

Servings	Prep Time
4people	25minutes

Cook Time	Passive Time
30minutes	12hours

Servings Prep Time 4people 25minutes

Cook Time Passive Time 30minutes 12hours

Ingredients

for the meatballs

• 500grams lamb mince
• 1large eggslightly beaten
• 1medium onionpeeled and roughly chopped
• 0.5inch fresh ginger rootpeeled
• 3 garlic clovespeeled
• 1-2 green chillifinely chopped (or use red)
• 1.5tsp sea saltor to taste
• 0.5tsp freshly ground black pepper
• 10 chopped fresh mint(or mint, if you prefer)

for the whole spices

• 1tsp whole cumin seeds
• 3 green cardamom podsbroken slightly with a mortar
• 8 whole peppercorns
• 6 whole cloves
• 2 bay leaves
• 2inch cinnamon stickor cassia bark

for the curry

• 2tbsp vegetable oil
• 1medium onionpeeled and roughly chopped
• 3 garlic clovespeeled
• 1inch fresh ginger rootpeeled
• 1/2tsp ground coriander
• 1/2tsp ground turmeric
• 1/2tsp ground chilli powderadjust to taste
• 1tsp sweet paprikafor colour
• saltto taste
• 2tbsp tomato puree
• 2medium tomatoesor 200 grams chopped tinned tomatoes
• 0.5 - 0.75pint water
• 1tsp garam masala
• 2tbsp fresh coriander leavesto garnish

Instructions

1. 1. Place all meat ball ingredients, except the lamb and egg, in a food processor and process finely. If you don't have a food processor chop the ingredients as fine as you can.
2. Place the lamb in a large bowl and add the onion mixture and the egg. Mix well by hand or with a large spoon.
3. Transfer the mixture to an airtight container and leave in the fridge for a few hours, or overnight, to marinate. This helps the flavours to infuse.
4. When ready to cook the curry, shape the meatballs into 20 walnut sized balls. I divided the mixture into half, then half again to make the balls as evenly sized as I could. Wetting your fingers and palms helps with the rolling.
5. To prepare the curry, heat the vegetable oil in a heavy based saucepan.
6. When the oil is hot, add the whole spices. When the cumin seeds begin to sizzle add the onion, garlic and ginger mix.
7. Fry this mixture until it is golden to dark brown. This might take awhile, but be patient - it's an important step in making the curry taste amazing.
8. Add the chopped tomatoes, tomato purée, ground coriander, turmeric, chilli powder, paprika and salt. Cook until the oil separates or the mix looks shiny.
9. Add the water, bring to a boil and reduce the heat to a simmer.
10. Add the meatballs, raw, to the simmering (but not boiling!) sauce. Allow to simmer for 20 minutes, with the lid off (covering with the lid sometimes causes the meatballs to break), shaking the pan on occasion and turning once.
11. When meat balls are ready, any oil will separate and float to the top of the sauce. Add half the coriander leaves and garam masala, stir gently and transfer to a serving dish.
12. Garnish with remaining coriander and serve hot with freshly made chapattis, steamed rice or plain pilaf rice.

Recipe Notes

These meatballs can also be served plain as a snack or starter – you can even squish them into flat burger patties and serve in mini burger buns. Just shallow fry in a pan and serve with a fresh green chutney or your choice of condiment.

Recipe and photograph provided by Simply Beef & Lamb.

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Fruit Drop Travel Sweets

December 13, 2016, 10:17 pm

≫ Next: Street Food: Brazilian-style Lamb Kibe

≪ Previous: Mamta Gupta’s Indian Lamb Keema Meatball Curry

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Fruit Drop Travel Sweets

Making your own sweets is remarkably easy, once you get the hang of it. Colour and flavour these treats with your favourite flavourings, or just leave them plain.

Servings300 grams

Prep Time5 minutes

Cook Time10 minutes

Passive Time15 minutes

Ingredients

for the sweets

• 225grams granulated sugar
• 80ml cold water
• 1.5tsp liquid glucose
• 1/8tsp cream of tartar
• 5drops flavourings(strawberry, lemon, orange, etc).
• gel food colouringsas desired
• icing sugarto dust

you will also need

• 1 candy thermometeror digital thermometer
• 1 marble slaboiled with vegetable oil
• vegetable oil
• 1 dough scraperoiled with vegetable oil
• 1 scissorsoiled with vegetable oil
• 1 wooden spoon
• 1 timerset for 3 minutes
• 1 friend to help roll the sweets in icing sugaroptional

Instructions

1. Get all the equipment you need ready first. Lightly oil your marble slab (or a large baking tray), your scissors and a dough scraper. Place the lid for your pot nearby. Set a timer for 3 minutes. Place a bowl of icing sugar on your work surface beside the marble slab and a plate or silicone mat to place the finished sweets onto.
2. Heat the granulated sugar, water and liquid glucose into a small saucepan over a medium-high heat (I use #4 on my hob), stirring with a wooden spoon until the sugar has dissolved.
3. As soon as it begins to boil (it will happen quickly) add the cream of tartar, stir until it dissolves, pop the lid on the pot and switch the 3 minute timer on. Don't touch the pot!
4. After the 3 minutes is up, remove the lid and check the temperature every 30 seconds or so. DO NOT STIR THE SUGAR or your sweets will crystalize.
5. When the temperature has reached 150 C, switch the heat off, add your colouring and flavouring, if using, stir (and wait a moment while the bubbles subside).
6. Carefully pour the hot sugar mixture over the marble slab, using the oiled dough scraper if it looks like it's getting too close to the edge.
7. Leave to cool for a minute or so until it's cool enough to handle (don't leave it too long as it hardens quickly). Using your oiled scissors and oiled hands, work quickly and cut off small pieces of the sugar mixture, roll into a ball and place in the icing sugar.
8. Leave the sweets to cool completely and store in an airtight container.
9. Repeat two more times with the remaining colours and flavours.

The post Fruit Drop Travel Sweets appeared first on Elizabeth's Kitchen Diary.

Street Food: Brazilian-style Lamb Kibe

May 10, 2017, 5:38 am

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Street Food: Brazilian-style Lamb Kibe

A spiced lamb kebab bulked out with bulghar wheat and delicately seasoned with a special Syrian pepper blend. This is a lamb version of the popular street food found in Brazil.

Servings18 kibe

Prep Time60 minutes

Cook Time20 minutes

Passive Time60 minutes

Ingredients

for the outer layer

• 250grams bulghar wheat
• 500grams lean lamb mince
• 1medium onionvery finely chopped
• 1/2tsp white pepper
• 1/4tsp cinnamonor allspice
• 1/4tsp ground cloves
• 1/8tsp freshly ground nutmeg
• 1tsp sea salt
• 1/2tsp dried mint

for the filling

• 250grams lean lamb mince
• 1small onionfinely chopped
• 1 garlic clovefinely chopped
• 50grams pine nutstoasted
• 1handful fresh parsleyfinely chopped
• sea saltto taste
• freshly ground black pepperto taste

for the yogurt dip

• 250grams plain natural yogurt
• 1 garlic clovefinely chopped
• 1handful fresh mint leavesfinely chopped
• 1handful fresh parsleyfinely chopped

to cook & serve

• vegetable oilfor frying
• lime wedgesto serve

Instructions

1. Place the bulghar wheat into a large bowl and pour over one litre of boiling water. Cover and leave the bulghar wheat to soak for 45-60 minutes. Drain well, removing any excess water by placing the bulghar wheat into a clean tea towel and squeezing. You want it as dry as you can get it.
2. Add the lean lamb mince, finely chopped onion and spices. Using your hands, squeeze the mixture together until it forms a very thick paste. Set aside.
3. To prepare the filling, place 1 tbsp sunflower oil into a frying pan and fry the onion until it begins to soften without colouring. Add the lamb mince and fry until golden. Remove from the heat and add the toasted pine nuts, parsley and season to taste.
4. With wet hands, pinch off golf ball sized handfuls of the first lamb mixture and form into a ball.
5. Using your thumb press an indentation into the middle of the ball and fill with 2 tablespoonfuls of the filling. Pinch the edges together and form the ball into a tapered rugby ball shape with a thicker centre and slightly rounded yet pointed ends. Set aside on a clean plate and repeat with the rest of the meat.
6. Heat a large pan of vegetable oil to approximately 360 F/ 182 C (but no higher). If you don't have a thermometer if you dip a wooden cocktail stick into the hot oil it will bubble around the edges when it is ready.
7. Deep fry the kibe in batches of 3-4 until they are cooked through (approximately two minutes) and a delicious golden brown. Drain on kitchen towel and repeat with the remaining kibe.
8. To prepare the yogurt dip combine the yogurt with the garlic and herbs. Stir well.
9. Serve the hot kibe with the dip and lime wedges.

The post Street Food: Brazilian-style Lamb Kibe appeared first on Elizabeth's Kitchen Diary.

Slow Roasted Tomato & Garlic Soup {vegan}

January 6, 2015, 2:02 am

≫ Next: Buckwheat Blinis

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Slow Roasted Tomato & Garlic Soup {vegan}

Slow roasting brings out the natural sweetness of the tomatoes and garlic to make a superb, flavoursome soup.

Servings1 serving

Prep Time10 minutes

Cook Time60 minutes

Ingredients

• 750grams ripe red tomatoes
• 1bulb garlic
• 1 onion
• 1tbsp vegetable oil
• handful fresh thyme(or 1 tsp dried)
• sea salt
• freshly ground black pepper
• 200ml hot wateror vegetable stock
• 1tsp vegetable bouillion powderoptional
• 1 spring onionto garnish

Instructions

1. Preheat oven to 180 C.
2. Chop the tomatoes and onion into large, even piece (quarters is fine). Place into a large bowl.
3. Separate the garlic cloves but leave them unpeeled and place into the bowl.
4. Drizzle over one tablespoon of vegetable oil and toss the vegetables to coat well.
5. Spread the vegetables out onto a large baking tray, sprinkle with plenty of fresh thyme and season with salt and pepper to taste.
6. Roast for one hour, checking occasionally and turning the vegetables so they do not blacken.
7. Remove the baking tray from the oven and leave the vegetables to cool.
8. When cooled, the garlic will slip out of its skin. Place the roasted garlic (without the skin) and the rest of the vegetables into a blender along with the hot water and vegetable stock (if using). Blend until it reaches the desired consistency, adding more hot water if you need.
9. Leave the soup as is if you don't mind tomato seeds and skin in it, alternatively, strain for a smoother soup.

The post Slow Roasted Tomato & Garlic Soup {vegan} appeared first on Elizabeth's Kitchen Diary.

Buckwheat Blinis

January 13, 2015, 4:38 am

≫ Next: Pot Roast Pierogi

≪ Previous: Slow Roasted Tomato & Garlic Soup {vegan}

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Buckwheat Blinis

A wholegrain gluten free breakfast pancake recipe

Servings2 people

Prep Time5 minutes

Cook Time15 minutes

Ingredients

• 75grams buckwheat flour
• 1tsp baking powder
• 1 egg
• 150ml full fat milk
• 1tbsp vegetable oil

Instructions

1. Mix together the flour and baking powder in a small bowl.
2. Add the egg and milk and beat well until combined.
3. Heat a little oil in a heavy frying pan.
4. Put teaspoonfuls of batter into the hot pan. If you want larger pancakes use a larger measure (I have a small ladle that I use to make them all evenly sized).
5. Cook until bubbles begin to appear and then flip over and cook the other side.
6. Repeat until the batter is used. Serve immediately.

Recipe Notes

Recipe reproduced with permission by Dove's Farm.

The post Buckwheat Blinis appeared first on Elizabeth's Kitchen Diary.

Pot Roast Pierogi

February 9, 2015, 1:25 am

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Pot Roast Pierogi

A great way to use up leftover pot roast meat, or any other meaty leftover (meatloaf, pork chops, etc.)

Servings4 appetizer servings

Prep Time1 hour

Cook Time10 minutes

Passive Time1 hour

Ingredients

For the Dough

• 1large organic egg
• 173grams sour cream
• 56grams salted butter
• 60ml vegetable oil
• 1tbsp fresh herbs
• salt and pepperto taste
• 250grams plain flourplus extra for rolling

For the Pot Roast Filling

• 2tbsp salted butter
• 80grams oniondiced
• 450grams shredded pot roast meat
• 50grams shredded hard cheeseParmesan, dry jack, etc.
• 1tbsp fresh herbs
• salt and pepperto taste

Egg Wash

• 1tbsp water
• 1large organic egg

To cook and serve

• 60ml pot roast liquid
• 58grams soured cream
• 1tbsp fresh herbs
• 1tbsp salted butter

Instructions

1. In a stand mixer or large bowl, combine 1 of the eggs, 173 grams of the soured cream, 56 grams of the butter, the oil, 1 tbsp herbs and season with salt to taste.
2. Mix for 3 minutes to combine.
3. Add the flour in 3 parts, mixing between each addition.
4. WAIT! Cover the dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
5. To prepare the filling, melt the butter in a saute pan over a low heat. Ad the onion, cooking until soft, about 30-45 minutes.
6. In a large bowl, combine the sauteed onions, meat, cheese and herbs. Season to taste with salt and pepper.
7. Place the mixture in a plastic bag and use a rubber band or string to force all the ingredients into one corner of the bag.
8. When ready to make the pierogi, dust the counter with flour and split the dough in half.
9. Roll half the dough until it is 1.5mm thick.
10. Using a ring mould, cut the dough into circles. Stack the rounds with parchment paper between them. Repeat with the remaining dough.
11. Prepare an egg wash by beating the remaining egg lightly with the water in a small bowl with a fork.
12. Brush the inside of each round with the egg wash.
13. Place 1 tbsp (15 grams) pierogi filling in the centre of the round and fold the dough over it into a half moon shape. Crimp the edges with a fork to seal.
14. WAIT! You can store these pierogi in the refrigerator or freeze for up to 4 months until you are ready to cool. Don't stack the fresh pierogi. They are sticky.
15. Fill a large pot with water and season with salt until it tastes like seawater. Bring to a boil over high heat. Reduce to a simmer and cook the pierogi for 5 minutes.
16. Transfer the pierogi to a saucepan with some water still clinging to the noodles, flat side down.
17. Place the saucepan over a medium-high heat. Add 1 tbsp butter and cook until the water evaporates and the pierogi are golden brown and delicious, about 1 minute on each side.
18. Add the reserved pot roast liquid, remaining 1 tbsp of herbs and remaining 1 tbsp butter. Reduce the heat to medium-low and simmer, stirring gently, until a smooth creamy sauce forms, about 3 minutes.
19. Garnish with soured cream.

Recipe Notes

Original recipe also lists grated zest and juice of 1/4 lemon, but does not explain what to do with it in the instructions.

The post Pot Roast Pierogi appeared first on Elizabeth's Kitchen Diary.

Butternut Squash & Chickpea Masala Curry

February 20, 2015, 12:59 am

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Butternut Squash & Chickpea Masala Curry

A delicious and warming vegan vegetable masala curry.

Servings4 people

Prep Time10 minutes

Cook Time45 minutes

Ingredients

• 4tbsp vegetable oil
• 1.5large onionsfinely chopped
• 1sachet Our House of Spice Masala Curry spices
• 1400 gram tin chopped tomatoes
• 1tbsp tomato puree
• 150 ml water
• 700grams butternut squashpeeled and cut into 1 inch cubes
• 1400 gram tin chickpeas in waterdrained and rinsed
• sea saltto taste

Instructions

1. Add the oil to a large saucepan and heat over a medium low heat for two minutes.
2. Add the onions and cook until they are slightly browned at the edges, approximately 20 minutes.
3. Add the contents of the spice packet, the tinned tomatoes, tomato puree and water. Stir and cook for four minutes.
4. Add the cubed butternut squash and cook over a medium heat for about 20 minutes, adding more water if required.
5. Add the drained and rinsed chickpeas for the final five minutes of cooking, just to heat through. Season with salt and pepper, to taste.

Recipe Notes

Our House of Spice masala spice blend contains their own unique family blend of fenugreek, coriander, garlic, ginger, garam masala, turmeric, cumin, salt and chilli.

Calories per serving: 292

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Mexican Chilli Beans with Homemade Tortilla Chips

May 8, 2015, 5:29 am

≫ Next: Mamta Gupta’s Indian Lamb Keema Meatball Curry

≪ Previous: Butternut Squash & Chickpea Masala Curry

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Mexican Chilli Beans with Homemade Tortilla Chips

A blend of spicy kidney beans with a squeeze of lime and fresh coriander and home made tortilla chips - ideal for sharing!

Servings4 people

Prep Time30 minutes

Cook Time60 minutes

Passive Time15 minutes

Ingredients

for the Mexican chilli beans

• 1tbsp chilli infused olive oilI use Pomora (see badge in sidebar)
• 1large red onionhalved and finely sliced
• 3cloves garlicfinely chopped
• 1/2small green pepperfinely chopped
• 1tsp coriander seedtoasted and ground
• 1tsp cumin seedtoasted and ground
• 250grams cooked kidney beans(one 400 gram tin)
• 2tbsp tomato puree
• 230gram tin chopped tomatoes in tomato juice
• 1 limejuice only
• 2handfuls leafy greensspinach, chard, spicy Chinese greens, etc
• handful fresh coriander leaves

for the tortilla chips

• 125grams plain flour
• 125grams coarse polenta
• 1/4tsp baking powder
• 1/2tsp salt
• 1/4tsp cayenne pepperoptional
• 1/2tsp freshly ground black pepper
• 110ml hot water
• 2tsp vegetable oil
• sea salt flakesoptional

toppings

• sweetcorn kernels
• chopped tomato
• chopped avocado
• soured creamor natural yogurt
• spring onions
• chopped red chillis
• mature cheddar cheesegrated

Instructions

1. Heat the oil in a large saute pan over a medium heat. Gently saute the onion and garlic until they begin to soften.
2. Add the finely chopped green pepper and fry for a further minute or two, until it softens.
3. Add the toasted and ground coriander and cumin seeds and fry for a further minute.
4. Stir in the kidney beans, tomato puree and finally the chopped tomatoes.
5. Pop the lid on, reduce the heat and simmer for 15-20 minutes, stirring occasionally and squashing some of the kidney beans with the back of a wooden spoon. This can be cooled and reheated later at this stage, if needed.
6. Meanwhile, prepare the tortilla chips.
7. Mix together the flour, polenta, baking powder, salt and spices in a small bowl.
8. Add the hot water and vegetable oil, and combine well with a wooden spoon.
9. Knead for one minute until it forms a smooth ball. Wrap in cling film and chill in the fridge for 10-15 minutes.
10. Preheat the oven to 170 C/150 C (fan).
11. Divide the dough into six even pieces and roll out to a thickness of 1 mm, about 20 cm in diameter.
12. Heat a nonstick pan over a medium high heat and cook the tortilla for 2 minutes on each side, until browned slightly.
13. While still warm, cut the tortilla into 6 triangle chips and arrange on a baking tray, sprinkling with flakes of sea salt, if desired.
14. Repeat with the remaining dough.
15. Bake the tortilla chips for 10-12 minutes and leave to cool completely before eating. They should be lovely and crispy.
16. When the beans are ready, stir in the chopped leafy greens and cook until they are just wilted. Squeeze in the lemon juice and stir in the fresh coriander leaves.
17. Serve immediately with your choice of toppings.

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Mamta Gupta’s Indian Lamb Keema Meatball Curry

September 5, 2016, 3:41 am

≫ Next: Fruit Drop Travel Sweets

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Mamta Gupta's Indian Keema Meatball Curry

Lamb mince make delicious kofta (meat balls) which can be added to any curry sauce that you like. This meatball curry is so delicious, perfect to serve for a special meal. Despite the long list of ingredients, this curry is easy to make and relatively inexpensive too.

Servings4 people

Prep Time25 minutes

Cook Time30 minutes

Passive Time12 hours

Ingredients

for the meatballs

• 500grams lamb mince
• 1large eggslightly beaten
• 1medium onionpeeled and roughly chopped
• 0.5inch fresh ginger rootpeeled
• 3 garlic clovespeeled
• 1-2 green chillifinely chopped (or use red)
• 1.5tsp sea saltor to taste
• 0.5tsp freshly ground black pepper
• 10 chopped fresh mint(or mint, if you prefer)

for the whole spices

• 1tsp whole cumin seeds
• 3 green cardamom podsbroken slightly with a mortar
• 8 whole peppercorns
• 6 whole cloves
• 2 bay leaves
• 2inch cinnamon stickor cassia bark

for the curry

• 2tbsp vegetable oil
• 1medium onionpeeled and roughly chopped
• 3 garlic clovespeeled
• 1inch fresh ginger rootpeeled
• 1/2tsp ground coriander
• 1/2tsp ground turmeric
• 1/2tsp ground chilli powderadjust to taste
• 1tsp sweet paprikafor colour
• saltto taste
• 2tbsp tomato puree
• 2medium tomatoesor 200 grams chopped tinned tomatoes
• 0.5 - 0.75pint water
• 1tsp garam masala
• 2tbsp fresh coriander leavesto garnish

Instructions

1. 1. Place all meat ball ingredients, except the lamb and egg, in a food processor and process finely. If you don't have a food processor chop the ingredients as fine as you can.
2. Place the lamb in a large bowl and add the onion mixture and the egg. Mix well by hand or with a large spoon.
3. Transfer the mixture to an airtight container and leave in the fridge for a few hours, or overnight, to marinate. This helps the flavours to infuse.
4. When ready to cook the curry, shape the meatballs into 20 walnut sized balls. I divided the mixture into half, then half again to make the balls as evenly sized as I could. Wetting your fingers and palms helps with the rolling.
5. To prepare the curry, heat the vegetable oil in a heavy based saucepan.
6. When the oil is hot, add the whole spices. When the cumin seeds begin to sizzle add the onion, garlic and ginger mix.
7. Fry this mixture until it is golden to dark brown. This might take awhile, but be patient - it's an important step in making the curry taste amazing.
8. Add the chopped tomatoes, tomato purée, ground coriander, turmeric, chilli powder, paprika and salt. Cook until the oil separates or the mix looks shiny.
9. Add the water, bring to a boil and reduce the heat to a simmer.
10. Add the meatballs, raw, to the simmering (but not boiling!) sauce. Allow to simmer for 20 minutes, with the lid off (covering with the lid sometimes causes the meatballs to break), shaking the pan on occasion and turning once.
11. When meat balls are ready, any oil will separate and float to the top of the sauce. Add half the coriander leaves and garam masala, stir gently and transfer to a serving dish.
12. Garnish with remaining coriander and serve hot with freshly made chapattis, steamed rice or plain pilaf rice.

Recipe Notes

These meatballs can also be served plain as a snack or starter – you can even squish them into flat burger patties and serve in mini burger buns. Just shallow fry in a pan and serve with a fresh green chutney or your choice of condiment.

Recipe and photograph provided by Simply Beef & Lamb.

The post Mamta Gupta’s Indian Lamb Keema Meatball Curry appeared first on Elizabeth's Kitchen Diary.

Fruit Drop Travel Sweets

December 13, 2016, 10:17 pm

≫ Next: Traditional Polish Dumplings with Cheese and Potatoes (Pierogi Ruskie)

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Fruit Drop Travel Sweets

Making your own sweets is remarkably easy, once you get the hang of it. Colour and flavour these treats with your favourite flavourings, or just leave them plain.

Servings300 grams

Prep Time5 minutes

Cook Time10 minutes

Passive Time15 minutes

Ingredients

for the sweets

• 225grams granulated sugar
• 80ml cold water
• 1.5tsp liquid glucose
• 1/8tsp cream of tartar
• 5drops flavourings(strawberry, lemon, orange, etc).
• gel food colouringsas desired
• icing sugarto dust

you will also need

• 1 candy thermometeror digital thermometer
• 1 marble slab
• vegetable oil
• 1 dough scraper
• 1 scissors
• 1 wooden spoon
• 1 timerset for 3 minutes
• 1 friend to help roll the sweets in icing sugaroptional

Instructions

1. Get all the equipment you need ready first. Lightly oil your marble slab (or a large baking tray), your scissors and a dough scraper. Place the lid for your pot nearby. Set a timer for 3 minutes. Place a bowl of icing sugar on your work surface beside the marble slab and a plate or silicone mat to place the finished sweets onto.
2. Heat the granulated sugar, water and liquid glucose in a small saucepan over a medium-high heat (I use #4 on my hob), stirring with a wooden spoon until the sugar has dissolved.
3. As soon as it begins to boil (it will happen quickly), add the cream of tartar, stir until it dissolves, pop the lid on the pot and switch the 3-minute timer on. Don't touch the pot!
4. After the 3 minutes is up, remove the lid and check the temperature every 30 seconds or so. DO NOT STIR THE SUGAR or your sweets will crystalize.
5. When the temperature has reached 150 C, switch the heat off, add your colouring and flavouring, if using, stir (and wait a moment while the bubbles subside).
6. Carefully pour the hot sugar mixture over the marble slab, using the oiled dough scraper if it looks like it's getting too close to the edge.
7. Leave to cool for a minute or so until it's cool enough to handle (don't leave it too long as it hardens quickly). Using your oiled scissors and oiled hands, work quickly and cut off small pieces of the sugar mixture, roll into a ball and place in the icing sugar.
8. Leave the sweets to cool completely and store in an airtight container.
9. Repeat two more times with the remaining colours and flavours.

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Traditional Polish Dumplings with Cheese and Potatoes (Pierogi Ruskie)

September 17, 2017, 9:26 am

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Traditional Polish Dumplings with Cheese and Potatoes (Pierogi Ruskie)

A recipe from Ren Behan's debut cookery book Wild Honey & Rye.

Servings40 pierogi

Prep Time60 minutes

Cook Time20 minutes

Passive Time30 minutes

Ingredients

for the dough

• 1kg plain flour
• 1 egglightly beaten
• 1tbsp vegetable oil
• 250ml lukewarm water(I needed an extra 100 ml)

for the cheese and potato filling

• 1kg potatoespeeled and quartered
• sea salt
• freshly ground black pepper
• 300grams twaróg(Polish curd cheese)
• 2tbsp vegetable oil
• 1tbsp butter
• 1large white onionvery finely chopped

Instructions

1. To prepare the pierogi dough, sift the flour onto a large wooden board or work surface. Make a well in the centre and add the beaten egg and oil along with a few tablespoonfuls of warm water. Using a knife, begin to mix together, adding a little more water one tablespoonful at a time. At first, the dough will be quite soft and sticky. Use your hands together to bring the dough together into a ball.
2. Once the dough has come together, knead it on a floured surface for 4-5 minutes. The dough should become quite elastic. If it is too wet, add a little more flour. Put the dough into a bowl, cover with a damp tea towel and set aside for 30 minutes.
3. Put the potatoes into a large pan of cold water, add a pinch of salt and bring the water to the boil over a high heat. Turn the heat down and simmer gently for 15 minutes or until the potatoes are soft when pierced with a knife. Drain and leave to dry out completely.
4. Meanwhile, heat the oil and butter in a large frying pan. Cook the onion over a low heat for at least 10 minutes or until completely soft and caramelised. Leave to cool slightly.
5. Mash the potatoes, add the curd cheese and mash together.
6. Add the onion to the mashed potato mixture and season well with salt and pepper. Leave to cool completely before filling the pierogi. You can make the filling up to 2 days in advance.
7. Divide the dough into half and keep one half covered with a damp tea towel to prevent it from drying out. Sprinkle your work surface with flour and roll out the dough until it is about 3 mm thick.
8. Have a floured tray or board to hand. Using a pastry cutter or an inverted glass tumbler, cut out 8cm/3 inch circles of dough. Continue until all the dough is used. Cover the circles with a damp tea towel until you are ready to start filling - or cut out a few circles at a time and fill them as you go along, keeping the dough covered with a clean tea towel.
9. To fill, place a circle of dough in the palm of your hand and add a teaspoonful of filling in the centre of the circle. Fold the dough over to enclose the filling. Using your thumb and forefinger, pinch the dough along the edge so that the pierogi is well sealed. Lay the pierogi in rows on the floured tray and cover with a damp tea towel while you prepare the rest.
10. To cook: bring a large pan of water to the boil. Carefully drop the dumplings in one at a time (you can cook about eight in a standard pan). Keep the water at a gentle boil. The pierogi are cooked when they float to the top, after about 2-3 minutes. Lift them out with a slotted spoon, drain in a colander and set aside while you cook the rest. You can serve the pierogi boiled, as they are, or you can gently fry the boiled pierogi with a little vegetable oil or butter so that they pick up a little golden colour.

Recipe Notes

Recipe reproduced with permission from Ren Behan/Pavilion Books.

The post Traditional Polish Dumplings with Cheese and Potatoes (Pierogi Ruskie) appeared first on Elizabeth's Kitchen Diary.

Three-Ingredient High-Protein Gluten-Free Crepes

September 21, 2017, 5:03 am

≫ Next: Spiced Swede (Rutabaga) Cake with Cream Cheese Frosting

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Three-Ingredient High-Protein Gluten-Free Crepes

Egg whites, low-fat cottage cheese and gluten-free granola make for a quick and easy post-workout breakfast/snack for one. Top as desired!

Servings1 serving

Prep Time5 minutes

Cook Time5 minutes

Ingredients

• 125grams low fat cottage cheese
• 25grams Nutri-Brex 5 Ways Granolaany flavour
• 2 egg whites
• vegetable oilfor frying

Instructions

1. Place the low-fat cottage cheese, granola and egg whites into a blender and blend until it reaches a smooth consistency.
2. Heat a non-stick frying pan over a medium-high heat.
3. Add a little vegetable oil and pour 1/3 of the batter into the pan, swirling to make a thin crepe abuot five inches in diameter. Cook for 1 minute and flip to cook the other side.
4. Repeat with the remaining batter.
5. Serve immediately with maple syrup and fresh fruit, if desired.

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Spiced Swede (Rutabaga) Cake with Cream Cheese Frosting

October 29, 2017, 2:20 am

≫ Next: Lamb & Haggis Meatballs with a Whisky Cream Sauce

≪ Previous: Three-Ingredient High-Protein Gluten-Free Crepes

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Spiced Swede (Rutabaga) Cake with Cream Cheese Frosting

This gently spiced cake is a perfect way to use up any veg box swedes lurking in the vegetable crisper. Excellent with an afternoon cuppa.

Servings16 pieces

Prep Time10 minutes

Cook Time30 minutes

Ingredients

for the swede cake

• 175grams caster sugar
• 100grams plain natural yogurt
• 100ml vegetable oil
• 3large eggs
• 250grams self-raising flour
• 0.5tsp bicarbonate of soda
• 1tsp ground ginger
• 1/8tsp freshly grated nutmeg
• 1pinch sea salt
• 150grams swedegrated

for the cream cheese frosting

• 220grams full fat cream cheese
• 250grams icing sugar
• crystallised gingerchopped, to decorate

Instructions

1. Preheat oven to 180C/160C fan and grease and line a 9 inch square cake tin.
2. Whisk together the sugar, oil, yogurt and eggs in a large mixing bowl.
3. Sift together the flour, bicarbonate of soda, spices and salt.
4. Stir the dry ingredients into the wet, and fold in the grated swede.
5. Spoon into the prepared baking tin and bake in the centre of the oven for 25-30 minutes. A skewer inserted in the centre will come out clean when it's ready. Transfer to a wire rack to cool completely.
6. To prepare the frosting gently combine the cream cheese and icing sugar together. Ice the cake when it is completely cool and decorate with chopped crystalised ginger or chopped nuts, if desired.

The post Spiced Swede (Rutabaga) Cake with Cream Cheese Frosting appeared first on Elizabeth's Kitchen Diary.