Tuesday, 5 August 2008

Butter Chickpeas

This isn't my recipe, but GEE it tastes GOOD!
I think you could convince the most hardened meat eater to devour this.
The recipe amounts are just guidelines - 1 cup of chickpeas should feed 2 people, so increase as needed.

Butter Chickpeas.


2 small or 1 large onions, diced
grated fresh ginger*
grated fresh garlic
curry powder OR cumin, coriander and chilli powder
1-2 cups cooked chickpeas
1 can chopped tomatoes
1/2 can coconut cream

Fry onions, garlic, ginger and curry flavourings.
pour in can tomatoes and chickpeas, cook down slightly, then add the coconut cream.
cook till reduced to a thick creamy consistency (will depend on your coconut cream, I've had massive variations between brands and even cans) Season with salt if necessary.
Serve over fluffy rice.

* Keep your root ginger in a ziplock bag in the freezer, and just grate as required.

Just as a wee addition, I've made this with baked beans instead of chickpeas, and regularly add in cubed potato to make it go further. I also leave the onion out often and it still tastes fine.

Basic Biscuits (and variations)

I was craving choc-chip bikkies today, and as Google is my friend I went looking for inspiration. Unfortunately the recipe I found, while it works ok, tastes really insipid, so here's my take on it, and variations.
The basic biscuit dough can be refrigerated, or frozen, so you should be able to stock the freezer and have biscuits on demand.

Basic Dough.

2 cups Flour
1/2 cup Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt (really important!)

1/4 cup oil
2 tsp vanilla essence
3/4 cup soymilk

Mix dry ingredients together with any flavourings (see variations), add in wet and mix. Knead slightly and roll into a tube - biscuit sized and refrigerate if it's a bit sticky.
Slice into 1.5 cm rounds and place on a baking paper lined tray, bake 180C for 10-15 mins (10 mins in fan forced) biscuits should be light golden.

Variations:

*1/2 cup choc chips for choc chip bikkies

*1/4 tsp cinnamon, 1/4 tsp lemon zest, 1/4 cup currents for easter bikkies

*2 Tbsps cocoa, 1 cup roasted husked peanuts for peanut brownies

*1/2 cup sultanas for sultana bikkies

Basically you can add whatever you feel like though, so have fun!

Wednesday, 30 July 2008

Quiche a la "chick cheez"

This is really a hash together of two other recipes, but it's so yummy I have to share.
The chick cheez is from Joanne Stepanik's Uncheese book, and just gives the zing this recipe needs, the base quiche recipe is from Vegan with a Vengeance by Chandra Moskowitz, and was just too bland for me (though it warns it's a bland one)

To make up, take one recipe of

Chick Cheez

2 cups cooked chickpeas
3 tbs nutritional yeast
2 tbs tahini (or raw cashew butter)
2 tbs fresh lemon juice (or white wine vinegar)
1 ½ tbs light or chickpea miso
1-2 tbs extra-virgin olive oil
1 tsp onion powder
¾ tsp salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp dry mustard

Combine all ingredients in a food processor and whiz into a smooth paste.

Chill several hours before serving to allow flavours to blend. (You can omit this part it doesn't matter when you are cooking the quiche)

Note: I have made the chick cheez without tahini, paprika, replaced the garlic with garlic oil and used stronger miso without any problems, so the recipe is pretty forgiving.

Add to this -


1 small onion, chopped
1/2 head of broccoli chopped
1 1/2 carrots grated
2 Tbps chopped chives (optional - just if you have them)
1/4 cup bread crumbs, wholemeal for preference.
1/4 cup water
1 tsp Massel chicken style stock
Fresh ground black pepper

Mix the Chick Cheez and vege mix together and press into a greased quiche pan and cover with tin foil, cook 180c in a preheated oven for 30-45 mins, and then uncover and cook a further 15 mins or until golden on top and looks cooked.

I have yet to try it, but I think you could use any combo of quiche type veges - courgettes, tomatoes, potato, whatever you have on hand.

Tuesday, 26 February 2008

Easy Peasy Chilli Dip

This one isn't child friendly, but it is nice and easy, and a great way to use up the cheap chilli beans (which really don't taste very nice)


Easy Peasy Chilli Dip


1x can chilli beans, drained and rinsed
1 clove garlic
1-2 tsp lemon juice
1/2 - 1 tomato

Place ingredients in blender, blend well, taste and season with salt and pepper if required. Serve with Nachos or vege sticks.

Thursday, 14 February 2008

McCains Style Oven Fries

I often do oven fries when we have burgery type meals, usually homemade, but occasionally bought when I'm being seriously lazy. The kids really like the Mc Cains crunchy style, so I've tried to replicate them and they got a thumbs up tonight.

McCains Style Oven Fries

aprox 2 medium potatoes per person
1/4 - 1/3 cup rice flour (you can get this from Bin Inn)
1-2 tsps salt
Chicken style stock (massel) or onion stock (maggi) or both are optional or you can try out other spice combos, garlic and rosemary is really nice.

Cut the spuds (unpeeled) into equal sized chips - if you have a chip cutter this is a good time to use it as they really need to be a uniform size to cook well.
Preheat your oven and 1-2 oven roasting dishes with a generous squeeze of oil (enough to cover the bottom when cold, it'll expand when hot) to 210C for a fan forced oven and 215C for non fan.
In a large seal-able container or a plastic bag mix the rice flour, salt and any seasoning's you feel like, and then add the chips, seal the bag or container and shake until the chips are well coated.
Spread into the hot roasting dish(s) and toss to cover well with oil, the chips should sizzle when you put them in the pan, if they don't the oil isn't hot enough and they will stick to the bottom of the pan. You want them in a single layer to cook properly and they need to be well coated in oil on both sides or the rice flour doesn't crisp up and tastes a little odd.
Cook 10 mins fan bake stir and cook a further 5 mins or until the potato is cooked (times may vary with non fan ovens.

Monday, 4 February 2008

Baked Bean Burgers

A good burger for BBQ season, with easily found ingredients.

Baked Bean Burgers

1/2 large or 1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
1 tsp sage
1 tsp massel chicken style stock
1 Tbsp soy sauce
1 Dsp Marmite
1 can baked beans, mashed
3/4 cup rolled oats
3/4 - 1 cup flour

Mix well and shape into 6 to 8 burgers with damp hands (or dump large spoonfuls and shape as you cook), fry or BBQ until a deep golden colour (at least as dark as Anzac biscuits, darker is better)

Variations:
Tried these again today and forgot half the ingredients, think I like them better that way, the original recipe is quite salty.
So - the variation is, no soy sauce, no sage, 1 tsp marmite, beef style stock instead of chicken.