Saturday, April 11, 2009
Pao de Queijo
1 lb Tapioca flour
160 ml water
100 ml oil
salt (to taste)
4 oz grated cheese (any hard cheese)
1/4 cup yogurt
Add salt to the oil and water and heat it to a boil in the microwave (45 seconds max.). Mix it with the flour until homogeneous (the flour will have a wet appearance). Add the eggs, yogurt, cheese and mix with your hands. Shape it into small balls and either bake or freeze.
Baking (fresh or frozen) - pre-heat the oven to 350F and bake cheese balls for 25 minutes or until the buns are golden.
Tuesday, April 7, 2009
¼ cup melted butter
1 cup crumbled graham crackers
1 cup sugar
1 tbsp lemon juice
1 tsp vanilla extract
1 pkg. cream cheese (cut into cubes and at room temperature)
¾ cup sour cream
Pre-heat the oven to 350F. Make the crust by mixing butter and graham crumble with a fork and pad it onto a baking dish. Reserve. Mix all filling ingredients in a blender and blend until smooth. Pour blended mix onto the crust and bake for about 30 min. or until the first crack appears.
Monday, March 30, 2009
Chickpea Falafel with Cilantro Dip
14oz chickpea can, drained
6 scallions, finely chopped
1/2 tsp ground turmeric
1 garlic clove, crushed
4 tbsp cilantro, chopped
1 tsp ground cumin
oil for deep-frying
1 small fresh red chile, seeded and finely chopped
3 tbsp mayonnaise
salt and freshly ground pepper
sprig of cilantro for garnish
1. Put the chickpeas in a food processor or blender. Add the scallions and process to a smooth puree. Add the egg, turmeric, garlic, cumin and about 1 tbsp of chopped cilantro. Process briefly to mix, then season with salt and pepper.
2. With wet hands, shaped the mixture into about 16 small balls
3. Heat the oil for deep-frying to 350, or until a cube of bread added to the oil browns in 30-45 seconds. Deep-fry the falafel in batches for 2 -3 min. or until golden. Drain the falafel. Place in a serving bowl and keep warm.
4. Stir the remaining cilantro and the chile into the mayo. Garnish with cilantro sprig and serve with the falafel.
Spicy Chickpea and Eggplant Stew
3 large eggplant, cubed
1 cup chickpeas, soaked overnight (or use canned)
1/4 cup olive oil
3 garlic cloves, chopped
2 large onion, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
3 x 14oz can chopped tomatos
salt and pepper
2 tbsp olive oil
1 onion, sliced
1 garlic clove, sliced
sprigs of cilantro
1. Place the eggplant in the colander and sprinkle with salt. Set the colander in a bowl and let it sit for 30 min to allow the bitter juices to escape. Rinse the eggplant with cold water and dry. *Add some weight on the eggplant
2. Drain the chickpeas and put it in a saucepan with enough water to cover. Bring to a boil and simmer for 1 - 1 1/2 hours, or until tender. Drain
3. Heat the oil in a large saucepan. Add the garlic and the onion, cook until soft. Add the spices and cook stirring for a few seconds. Stir in the egg plant and cook for 5 minutes. Add the tomatoes and chickpeas and season with sat and pepper. Cover and simmer for 20 minutes.
4. To make the garnish, heat the oil in a frying pan and, when very hot, add the sliced onion and the garlic. Fry until golden crisp. Serve the stew with rice, topped with the onion and garlic and garnished with cilantro.
Serve with Rice or Quinoa or any grain you like! :)
Thursday, January 29, 2009
Mouss:2 large eggplant1 young impressionable zucchini
1 large can whole green lentils
(the recipe says cook your own but really come on...)
2 onions, sliced
5 cloves garlic
1 bunch spinach, stemmed
1 large can chickpeas
1 large can chopped tomatoes
4 tblsp tomato paste
fresh ground pepper, cumin, coriander & herbs de Provence
1/2 litre yoghurt
1/2 pound aged white cheddar
1. Slice eggplant & zucchini diagonally about 1/4 inch thick and sprinkle with salt, put in a colander with something heavy on top for 30 minutes to squeeze out the evil juices.
2. Sauté onions and garlic, add lentils, chickpeas, tomatoes, tomato paste, herbs and 3 tblsp water, bring to a boil then simmer for 10 minutes. Mixture should look like chunky vomit. Season to taste with S&P.
3. Preheat oven to 350 kelvin
4. Rinse eggplant & zucchini, fry briefly to brown edges (sauté if you're French) then put a layer in the bottom of a big ass buttered pyrex dish, add a layer of vomit mixture, then spinach leaves, then eggplant / zucchini, then vomit etc. Make top layer eggplant / zucchini as a roof. Keep in mind the Aka layer will swell like an inch due to the eggs.
5. Mix together egg yoghurt and S&P and pour over the Mouss, add a shitload of cheese on top, then add more cheese, then bake at 350 for 45 minutes, then grill for 5 to brown that bad boy up.
6. Let sit for 5 minutes to congeal, serve. Is really good the next day with hot sauce and a beer.
Thank you all for coming over and making me blush for the first time in years
Carrot Ginger and Cilantro Soup
1 lb young carrots, chopped
1 small onion, roughly chopped
1 knobbin' of young ginger, chopped
2 small potatos, chopped
1 celery stalk, that's right, chopped
4 cups vegetable stock
2 tbsp butter
3 tsp ground coriander
3 tbsp cilantro, chopped
2 -3 tbsp young celery stalk, chopped
1 cup milk
fresh ground pepper & salt
1. Sauté the onion and the ginger in 1 tbsp of butter and a bit of olive oil until the onion is shiny and soft
2. Add the celery, mix with the onion and ginger for about a minute.
3. Add the carrots and the potatoes. Let it sweat for about 10 minutes, occasionally stirring so the vegetables don't stick to the bottom of the pan.
4. Add the vegetable stock and let the carrots and potatoes cook until soft.
5. Meanwhile, add the rest of the butter to a pan and saute the young celery stalks, the cilantro and the coriander. reserve.
6. Blend the soup then add the milk and the coriander, cilantro and celery mixture
7. Adjust the seasoning with salt and pepper.
8. Serve with the celery leaves sprinkled with pepper as garnish.
For extra 'zest' add lemon
Thank y'all for putting up with tanked Luana... yet another Wednesday!