Authentic Italian Chickpea Flat Bread

Authentic Italian Chickpea Flat Bread

2.5 cups chick-pea flour (also called gram or garbanzo flour)
3.5 cups fresh cold water
1 tsp salt & black pepper, or to taste
1/4 cup extra virgin olive oil

In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn’t need much).

Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 175°C. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).

Once the oven is hot, pour in the batter, making a layer about 0.5cm deep. Careful, this is going to move a lot when you pick it up! Bake for 30 minutes, until golden. Remove from the oven when done and let cool a little before cutting & serving.

Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta

Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta

1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice
¼ cup toasted walnuts
¼ cup feta cheese

For the dressing
½ cup minced onion or shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
½ tablespoon apple cider vinegar
½ teaspoon salt
1 squeeze lemon or orange juice


Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you're making the dressing if you want a cold salad.
Mince the shallot or onion and saute in ½ tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)
Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
Toss the salad ingredients together with the dressing just before serving.

Sesame Brown Rice Salad with Shredded Chicken and Peanuts

Sesame Brown Rice Salad with Shredded Chicken and Peanuts

1 cup long-grain brown rice 

2 cups shredded cooked chicken breast 

1/2 cup shredded carrot 

1/3 cup sliced green onions 

1/4 cup dry-roasted peanuts, divided

1 tablespoon chopped fresh coriander

1/2 teaspoon salt 

2 tablespoons fresh lime juice 

4 teaspoons canola oil 

1 teaspoon dark sesame oil

2 garlic cloves, minced

 

 

Cook rice according to package directions. Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons coriander, and salt to rice; toss to combine.
Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining coriander.

Eggplant, olive and feta patties

Olive oil cooking spray
1 large eggplant, thinly sliced
1 1/2 cups pitted kalamata olives, thinly sliced
1 1/2 cups fresh white breadcrumbs
1/2 cup finely grated parmesan cheese
100g feta cheese, crumbled
1 egg, lightly beaten
1/2 cup chopped fresh basil leaves
1 long red chilli, finely chopped
1/4 cup plain flour
Vegetable oil, to shallow-fry
Rocket and lemon wedges, to serve

Spray a frying pan with oil. Heat over high heat. Cook eggplant, in batches, for 2 minutes each side or until golden. Cool. Finely chop.

Place eggplant in a bowl. Add olives, breadcrumbs, parmesan, feta, egg, basil and chilli. Using ¼ cup mixture per patty, shape into 12 patties. Dip 1 patty in flour. Place on a baking tray. Repeat with remaining patties.

 

Heat oil in large frying pan over medium-high heat. Cook patties for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel. Serve with rocket and lemon wedges.

Roast squash with goats’ cheese

Roast squash with goats’ cheese

1 small butternut squash
75g vegetarian goats' cheese, sliced from a small log
1 x 200g tin whole plum tomatoes
2 garlic cloves, crushed
few sprigs fresh rosemary or thyme
1tbsp freshly grated vegetarian Parmesan

Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cut the squash in half just where the fat bulbous part goes thinner. Use the thinner bit to roast on the side. Scoop out the seeds of the fat part with a spoon - you may need a small, sharp knife to get you started - and discard. Put a few goats' cheese slices in the cavity. Drain the tomatoes and add to the cavity with the garlic, herbs and some seasoning, and end with the rest of the goats' cheese. Then sprinkle over the Parmesan.

Place on a large double sheet of foil and scrunch up the edges. Bake for 1 hour or until the squash is tender and the cheese has browned and melted.

Beer Bread

Beer Bread

3 cups flour
1 1/2 tbsp baking powder
1 tbsp salt
3 tbsp sugar
400-450ml beer

Combine flour, baking powder and salt, 3 tablespoons of sugar and 400-450ml of beer in a bowl and stir together with a wooden spoon until well combined. Pour the mixture into a greased loaf pan. Bake for 35-40 minutes at 175°C, then drizzle with melted butter. Fragrant and tasty.

As seen on https://www.youtube.com/user/CookingAndCrafting

French Onion Green Bean Casserole

French Onion Green Bean Casserole


For the onions:
2 tbsp butter
2 or 3 yellow onions, sliced
salt and pepper to taste
1 tbsp balsamic vinegar

For the white sauce:
2 tbsp butter
2 1/2 tbsp flour
2 1/2 cups milk
pinch of nutmeg
cayenne to taste
1/4 tsp dried thyme
salt and pepper to taste

For the topping:
2/3 cup bread crumbs
2 tbsp melted butter

For the rest:
900g green beans, trimmed, blanched
salt and pepper to taste
115g grated Gruyere cheese, divided
1/3 cup grated Parmesan cheese

For the caramelised onions, slice the onions thinly. Once sliced, saute them over medium heat in some melted butter with a pinch of salt until they are caramelised (about 15 minutes). Add the vinegar. Set aside.

For the white sauce, melt some butter in a sauce pan over medium heat. Whisk in the flour and cook the butter/flour mixture for 3 minutes. Then slowly whisk in the cold milk, keep whisking constantly. Season with salt, cayenne pepper, dried thyme and nutmeg. Bring the sauce to a simmer over medium heat, stirring occasionally. The sauce will thicken as it simmers, once it has come to a simmer let it cook for 2-3 minutes, then set aside.

Wash and trim the beans, then blanch them in salted water for about 3 minutes. Drain well.

In a casserole dish (35x25 cm) spread out half of the onion mixture. Spread the beans on top, season with salt and pepper. Spread the white sauce evenly over the beans. Spread half of the gruyere over the top. Top it with the rest of the onions and spread evenly. Mix the breadcrumbs with the melted butter and sprinkle the breadcrumb mixture over the top. Finally, top with the rest of the gruyere and some parmesan.

Bake at 190°C for 30 minutes.
Let sit for 10-15 minutes and serve.

As seen on www.foodwishes.com

Roast Spicy Squash

Roast Spicy Squash

2 large butternut squash, halved and deseeded
1 tsp (or more) dried chilli flakes
1 tbsp coriander, ground
1 tbsp cinnamon, ground
salt and pepper
1/4 tsp ground nutmeg
extra virgin olive oil

Preheat the oven to 190°C. Cut the squash into chunks. Mix together the spices with a good pinch of salt and pepper. Place the squash in a roasting tray, drizzle over some olive oil, sprinkle over the spices and toss until the squash is coated. Bake in the preheated oven for 40 minutes.