Saute` onions & garlic in a wee bit of oil til soft, add tomato paste, coconut cream, spices, brown sugar, salt & pepper. When it is smooth & creamy add tin of rinsed peas/beans.
Simmer 15-25 min stirring occasionally.
Heat a couple tablespoons oil in pan, add onion & garlic, saute`. Then add rest of ingredients. Bring to the boil. Cover & simmer approx. 45 min. Discard bay leaves.
Whisk egg whites & cajun spice. Add potato wedges, toss & place in a single layer on a greased tray. Spray with oil.
Bake at 200C 35-45 min turning occasionally.
Every time I serve this my guests want the recipe and no matter how large a dish I make there is never any leftovers!
Peel 1 kg of floury potatoes - boil & then mash.
Meanwhile - fry 4 bacon rashers - finely chopped, 1 onion - diced & 1 Tbsp dried rosemary - finely chopped.
Blend together 1/2 C whole egg mayo, 1/2 C sour cream (light - if you must), 1/2 C cream (ditto - sigh). Blend this into the mashed potatoes.
Spread into a casserole dish - lightly oiled - Bake 180C til top browns - approx 30 min.
Place 1 potato half, cut side down, on a cutting board. Place bamboo skewers on each side of the potato, cut thin slices in the top of potato at approx 3mm intervals. Being careful not to cut through the potato (skewers will prevent this). Repeat this with all the other halves.
Place potatoes in a large bowl, add oil, garlic, rosemary & thyme. Stir well to coat.
Place carrots in a large roasting pan. Combine lemon & ginger in a jug. Drizzle over carrots. Top with little blobs of butter.
Roast 180C 35-40 min til tender.
Cook beans in a large pot of boiling salted water for approx 3-5 min til tender but not limp. Drain.
Melt butter in a large fry pan over med heat til foaming. Add beans, nutmeg, salt & pepper. Toss to combine.
Combine all ingredients except for the ricotta cheese in a bowl. Spoon mixture in a single layer into a roasting pan.
Roast 220C for 12-15 min til tender.
Combine breadcrumbs, cumin, chilli, salt & pepper in a bowl.
Dust eggplant slices with flour, then dip into eggs. Press eggplants into breadcrumb mixture coating evenly.
Heat oil in a large fry pan. Fry slices over medium heat, making sure both sides are golden brown. Don't put to many in pan at once.
3 large zucchini, 3 Tbsp besam flour, salt to taste, 1/2 tsp turmeric, 1/2 tsp chilli powder, 1 tsp cumin powder, 1 tsp cumin seeds, 1 tsp ajowan seeds, 3 Tbsp cooking oil.
Cut zucchini into quarters lengthwise, then cut into 2 cm. slices. Put zucchini into a bowl and add flour, turmeric, cumin powder, chilli powder & salt to taste. Mix well to coat zucchini. Set aside.
Heat oil in pan over medium heat. Add cumin & ajowan seeds. Cook til they stop spitting. Add zucchini to pan and mix well.
Simmer gently till it has taken on a golden colour and zucchini is cooked. Serve as a side dish or with Chapatis.
Olive oil, 1 med. onion - finely diced, 1 large red cabbage - cored & shredded, 1/2 C red wine, 1/2 C cider vinegar, 1 large tart apple - cored & diced, 1/4 C brown sugar - packed, 2 tsp each of caraway & yellow mustard seeds, salt & pepper to taste.
In a large, deep pan heat enough oil to cover bottom of pan. Add onion & saute over med-low heat until soft. Add cabbage & cook til wilted, stirring occasionally. Add red wine & simmer til evaporated. Add vinegar & bring to the boil.
Stir in the sugar, apple & both seeds, season. Cover pot & simmer for approx. 1 hr.
This is really yummy with roast pork.
450 gm frozen peas, 1/2 tsp dried oregano, 1/2 tsp ground cardamom, 1 Tbsp dried parsley, salt & pepper to taste.
Place peas in a medium sized pan, cover with lightly salted water, bring to the boil, then simmer for 3-5 min. Add pepper, oregano, cardamom & parsley. Mix well & serve hot.
Bake 4 medium sized potatoes at 180C til done.
While the potatoes are baking, process in blender or food processor on low speed, 1/4 C cottage cheese, 2 tsp chive flakes, 1 tsp dried basil leaves, 2 Tbsp natural yoghurt, 1 Tbsp grated parmesan cheese.
When potatoes are ready, cut an X in the top of each potato, squeeze together from both ends. Fluff the potato flesh with a fork. Then put a good dollop of chive mixture on top & serve.
Heat oil/ghee in a large pan over medium heat. Add the cumin & ginger & fry for about 1 min. Add the prepared okra & chillies & cook a further 5 min, stirring often.
Turn down the stove to simmer & stir in the turmeric & yoghurt. Cook covered for 15 min. Then add the curry leaves. Cook for another 5 min, then serve with bread or rice.
* wash okra under cold running water. Cut off the stems & pat dry with paper towels.
Combine the following in a large pot; 1 1/2 C cream, 1 1/2 C chicken or veggie broth, 1 C dry white wine, 1/2 C diced shallots, 1 Tbsp crushed garlic, 4 tsp herbes de provence, 3/4 tsp salt.
Simmer over medium heat 10-15 min. Take a 300gm log of soft goat's cheese, crumble half of it into the simmering pot & place the other half in the fridge. Whisk til contents in pot are smooth.
Peel about 1 1/2 - 2 kg of potatoes - sliced thinly. Add them to the simmering pot. Bring back to the simmer.
Transfer potato mixt. to a butter casserole dish, spreading evenly. Cover with foil & bake 15 min at 180C. Uncover & bake a further 45-50 min, til potaoes are tender & sauce bubbles thickly.
Dot potatoes with remaining cheese in fridge & bake til cheese softens, about 5 min.
Let cool 15 min before serving.
Heat ghee in a large fry pan, add all of seeds.
When the seeds crackle, add garlic & ginger, saute` for 2 min.
Add onions, saute` till golden brown.
Add turmeric, chilli & potatoes & mix well.
Cover & cook 10 min or til potatoes are tender.
Add salt & chaat masala & mix well.
Saute onions & capsicum in a little oil til onions are transparent. Add rest of ingredients, cover and simmer for 20-30 min. Stir occasionally.
Serve with rice. Garnish with freshly chopped coriander leaves.