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.
Sunday, 11 January 2015
Vietnamese Chicken Meatballs
Vietnamese Chicken Meatballs
400g ground chicken
3 tbsp fish sauce
1/2 small onion, minced
2 cloves garlic, finely chopped
1 stalk lemongrass, tender white inside part only, minced
3-4 tbsp chopped coriander
1 tbsp chopped mint
1 1/2 tsp cornstarch
1/2 tsp salt
few grinds of fresh black pepper
granulated sugar for rolling the meatballs, about 1/4 cup
Mix the chicken with rest of the ingredients except for the sugar in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.
Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so.
Preheat the oven to 200°C. Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.
You can do anything with these little meatballs. They would be great as lettuce wraps (like the original recipe), in a Thai inspired sub, on rice, you could dip them in sweet chili sauce, they would even be great in soup.
400g ground chicken
3 tbsp fish sauce
1/2 small onion, minced
2 cloves garlic, finely chopped
1 stalk lemongrass, tender white inside part only, minced
3-4 tbsp chopped coriander
1 tbsp chopped mint
1 1/2 tsp cornstarch
1/2 tsp salt
few grinds of fresh black pepper
granulated sugar for rolling the meatballs, about 1/4 cup
Mix the chicken with rest of the ingredients except for the sugar in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.
Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so.
Preheat the oven to 200°C. Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.
You can do anything with these little meatballs. They would be great as lettuce wraps (like the original recipe), in a Thai inspired sub, on rice, you could dip them in sweet chili sauce, they would even be great in soup.
Hackbraten
Hackbraten
500 g gemischtes Hackfleisch
1 altbackenes Brötchen
1 Ei
1 Zwiebel
1/2 Bund Petersilie
1/2 TL Paprika edelsüß
1 TL mittelscharfen Senf
1/2 TL Thymian getrocknet
Salz und Pfeffer
1 EL Öl zum Anbraten
400 ml Fleischbrühe oder Wasser
3 - 4 EL Tomatenmark
1 Becher süße Sahne
2 TL Stärke oder Mehl
schwarzer Pfeffer
Zuerst die Brötchen in Wasser einweichen. Währenddessen die Zwiebel schälen und in feine Würfel schneiden. Die Petersilie waschen und ebenfalls fein schneiden.
Das Hackfleisch in eine große Schüssel geben. Das eingeweichte Brötchen gut ausdrücken und zusammen mit den Gewürzen, dem Ei und der Petersilie mit den Händen zu einem geschmeidigen Fleischteig für den Hackbraten vermischen.
Den Hackbraten zu einem Art Brotlaib formen. In einem genügend großen Topf Fett erhitzen.
Den Hackbraten in den Topf geben und ringsum kräftig anbraten bis der Hackbraten etwas Farbe angenommen hat.
Mit der Fleischbrühe oder Wasser ablöschen. Salzen oder einen Brühwürfel zugeben.
Für die Soße etwas Tomatenmark und Senf in den Topf mit dem Hackbraten einrühren. Deckel drauf und den Hackbraten etwa eine Stunde langsam kochen lassen. Nachdem der Braten durch gegart ist, den Hackbraten heraus nehmen und warm halten.
Die Sahne mit Stärke oder Mehl mischen und die Soße damit abbinden. Hierzu einfach die angerührte Sahne in den Soßentopf geben und die Soße einmal kräftig aufkochen lassen, bis die Stärke abbindet. Noch einmal einige Minuten köcheln lassen und währenddessen die Soße zum Hackbraten mit Salz und Pfeffer nachwürzen.
500 g gemischtes Hackfleisch
1 altbackenes Brötchen
1 Ei
1 Zwiebel
1/2 Bund Petersilie
1/2 TL Paprika edelsüß
1 TL mittelscharfen Senf
1/2 TL Thymian getrocknet
Salz und Pfeffer
1 EL Öl zum Anbraten
400 ml Fleischbrühe oder Wasser
3 - 4 EL Tomatenmark
1 Becher süße Sahne
2 TL Stärke oder Mehl
schwarzer Pfeffer
Zuerst die Brötchen in Wasser einweichen. Währenddessen die Zwiebel schälen und in feine Würfel schneiden. Die Petersilie waschen und ebenfalls fein schneiden.
Das Hackfleisch in eine große Schüssel geben. Das eingeweichte Brötchen gut ausdrücken und zusammen mit den Gewürzen, dem Ei und der Petersilie mit den Händen zu einem geschmeidigen Fleischteig für den Hackbraten vermischen.
Den Hackbraten zu einem Art Brotlaib formen. In einem genügend großen Topf Fett erhitzen.
Den Hackbraten in den Topf geben und ringsum kräftig anbraten bis der Hackbraten etwas Farbe angenommen hat.
Mit der Fleischbrühe oder Wasser ablöschen. Salzen oder einen Brühwürfel zugeben.
Für die Soße etwas Tomatenmark und Senf in den Topf mit dem Hackbraten einrühren. Deckel drauf und den Hackbraten etwa eine Stunde langsam kochen lassen. Nachdem der Braten durch gegart ist, den Hackbraten heraus nehmen und warm halten.
Die Sahne mit Stärke oder Mehl mischen und die Soße damit abbinden. Hierzu einfach die angerührte Sahne in den Soßentopf geben und die Soße einmal kräftig aufkochen lassen, bis die Stärke abbindet. Noch einmal einige Minuten köcheln lassen und währenddessen die Soße zum Hackbraten mit Salz und Pfeffer nachwürzen.
Banana Nutella Bread
Banana Nutella Bread
2 cups plain flour, plus more for dusting pan
¼ cup slivered almonds
10 tablespoons sugar
½ cup + ⅛ cup Nutella (heated for about 30 seconds in the microwave to make it more spreadable)
1 teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly-speckled bananas, mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs, beaten lightly
85g unsalted butter, melted and cooled
1 teaspoon vanilla extract
Preheat oven to 175º C. Grease a loaf pan and dust with flour, tapping out the excess.
Whisk all the dry ingredients together in a large bowl and set aside.
Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in another bowl. Lightly fold the wet mixture into the dry mixture with a rubber spatula until just combined and the batter looks thick and chunky. Stir in the almonds.
Measure out the Nutella in a small bowl and heat in the microwave for 30-35 seconds, just until it's softened and stir together until it's the texture of frosting. Stir the Nutella into the batter being careful not to completely incorporate the two together. You want a swirled pattern here.
Transfer batter into the greased and dusted loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. It will take 25-30 minutes if you use mini loaf pans or 50-55 minutes for a regular one. Cool in the pan for five minutes then transfer to a wire rack.
2 cups plain flour, plus more for dusting pan
¼ cup slivered almonds
10 tablespoons sugar
½ cup + ⅛ cup Nutella (heated for about 30 seconds in the microwave to make it more spreadable)
1 teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly-speckled bananas, mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs, beaten lightly
85g unsalted butter, melted and cooled
1 teaspoon vanilla extract
Whisk all the dry ingredients together in a large bowl and set aside.
Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in another bowl. Lightly fold the wet mixture into the dry mixture with a rubber spatula until just combined and the batter looks thick and chunky. Stir in the almonds.
Measure out the Nutella in a small bowl and heat in the microwave for 30-35 seconds, just until it's softened and stir together until it's the texture of frosting. Stir the Nutella into the batter being careful not to completely incorporate the two together. You want a swirled pattern here.
Transfer batter into the greased and dusted loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. It will take 25-30 minutes if you use mini loaf pans or 50-55 minutes for a regular one. Cool in the pan for five minutes then transfer to a wire rack.
Pumpkin and Chorizo Soup
Pumpkin and Chorizo Soup
1 teaspoon olive oil
1/2 onions (chopped)
2 cloves garlic (chopped)
2 chorizo sausage (casings removed)
3 cups chicken broth or chicken stock
2 cups pumpkin puree
1 potato (peeled and cut into 1 cm cubes)
1 tablespoon oregano
1 teaspoon cumin (ground)
1/4 cup cream
1 tablespoon coriander per bowl (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender.
3. Add the garlic and saute until fragrant.
4. Add the chorizo and brown.
5. Add the chicken stock, pumpkin puree. potato, oregano, and cumin and bring to a boil.
6. Reduce the heat and simmer until the potato is tender, about 45 minutes.
7. Remove from the heat and let cool for 10 minutes.
8. Stir in the cream.
9. Pour some soup into a bowl and top with the cilantro.
1 teaspoon olive oil
1/2 onions (chopped)
2 cloves garlic (chopped)
2 chorizo sausage (casings removed)
3 cups chicken broth or chicken stock
2 cups pumpkin puree
1 potato (peeled and cut into 1 cm cubes)
1 tablespoon oregano
1 teaspoon cumin (ground)
1/4 cup cream
1 tablespoon coriander per bowl (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender.
3. Add the garlic and saute until fragrant.
4. Add the chorizo and brown.
5. Add the chicken stock, pumpkin puree. potato, oregano, and cumin and bring to a boil.
6. Reduce the heat and simmer until the potato is tender, about 45 minutes.
7. Remove from the heat and let cool for 10 minutes.
8. Stir in the cream.
9. Pour some soup into a bowl and top with the cilantro.
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.
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.
Saturday, 29 November 2014
Pumpkin Spice Cake with Maple Glaze
Pumpkin Spice Cake with Maple Glaze
¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 can pumpkin puree
3 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1/2 tsp allspice
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup buttermilk
Glaze:
1 cup icing sugar
1 tbsp maple syrup
4 tsp milk
Instructions
Preheat the oven to 170°C. Place a bundt cake pan on a baking sheet and generously grease it.
For the Pumpkin Spice Cake:
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!
In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
Pour the batter into the bundt cake pan. Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a rack almost completely before turning out onto a cake platter.
When the cake has been turned out onto the platter.
To make the glaze, mix icing sugar, maple syrup and milk until smooth. Drizzle over the cooled cake and sprinkle with chopped hazelnuts (optional).
¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 can pumpkin puree
3 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1/2 tsp allspice
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup buttermilk
Glaze:
1 cup icing sugar
1 tbsp maple syrup
4 tsp milk
Instructions
Preheat the oven to 170°C. Place a bundt cake pan on a baking sheet and generously grease it.
For the Pumpkin Spice Cake:
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!
In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
Pour the batter into the bundt cake pan. Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a rack almost completely before turning out onto a cake platter.
When the cake has been turned out onto the platter.
To make the glaze, mix icing sugar, maple syrup and milk until smooth. Drizzle over the cooled cake and sprinkle with chopped hazelnuts (optional).
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