Black Eyed Beans Curry

A way to use the summer crop of tomatoes... quick and easy to prepare. 

Ingredients

2 cups dry Black Eyed Peas, rinse and soak in lukewarm water for 3-4 hours (not longer)

(also soak 1 tsp of fenugreek seeds or can simply add when cooking)

½ cup shredded coconut

1 medium onion, finely chopped

3-5 medium size tomatoes finely chopped

1 tablespoon cooking oil

1 tablespoon lemon juice

Chopped cilantro, onion and lemon wedges for garnish

For Seasoning and spices :

½ tsp cumin seeds

½ tsp black mustard seeds

1 bay leaf

1 tablespoon grated ginger

1 tsp garam masala (or curry powder)

1/2 tsp turmeric powder

1/2 tsp red Chili powder

1 tsp raw or brown sugar, optional

Salt -adjust per taste

Instructions

Put a deep saucepan on medium heat. Add oil. Add in cumin and mustard seeds, ginger, onions, bay leaf. Sauté for few minutes till onions are tender. Add in the tomato and cook for 1-2 minutes until the tomatoes are softened.

Add coconut, turmeric, red chili powder, garam masala, salt and sugar and mix well. Add pre-soaked black-eyed beans and water (ratio 1:2). Mix well. Cover and let it cook on medium heat for at least 15 minutes. Check occasionally to make sure there is enough water.

When the black-eyed peas are fork tender and soft, turn off the heat. You can mush a few beans to add to the creaminess. Add lemon juice and chopped cilantro. Give it a good stir so that all the ingredients are mixed well. Serve warm and enjoy.

Serve with rice (roti/naan etc)

UN-SOAKED BLACK-EYED PEAS : 3 CUPS WATER TO 1 CUP UN-SOAKED BLACK EYE PEAS, COOK FOR 30-40 MINUTES.

BEETROOT: Fudgy vegan double chocolate beet muffins

Beetroot is the hero ingredient

FUDGY VEGAN DOUBLE CHOCOLATE BEET MUFFINS
(original recipe on Minimalist Baker here)

Fudgy, vegan double chocolate muffins with a secret healthy ingredient: pureed beets! Healthy, easy to make and satisfies a serious chocolate craving.
PREP TIME 10 minutes
COOK TIME 18 minutes
TOTAL TIME 28 minutes
Servings: 12 (muffins)
Freezer Friendly 1 month
Keeps 3-4 Days

Ingredients
2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written here) or I used the juice of a tin of chick peas which is used as aquafaba. Aquafaba can be frozen so it's easy to get to when you want an egg replacement.
1 cup beet puree (or sub butternut squash, applesauce, or another hearty fruit puree) - I used two beets cooked in the oven and then peeled
1/4 cup maple syrup or agave nectar (substitute honey if not vegan)
1/3 cup brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup melted coconut oil or vegan butter (such as Earth Balance)
1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder
1 1/3 cups whole-wheat pastry flour (or unbleached all-purpose or GF flour)
1/3 cup dairy-free semisweet chocolate chips (plus more for topping)

Instructions
Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease (as original recipe is written // adjust number of muffins if altering batch size). I used mini muffin trays and the recipe made 34 muffins.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes or use aquafaba.
Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.
Stir in the almond milk and whisk once more.
Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.
Lastly, stir in chocolate chips. Then divide batter evenly in muffin tins and sprinkle with a few more chocolate chips (optional but recommended).
I baked the mini muffins for 12 minutes and cooled on a tray.
(Original recipe for larger muffins says 'bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage'.

*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 12 muffins)
Calories: 171 Fat: 6g Saturated fat: 4g Sodium: 233mg Carbohydrates: 27g Fiber: 3g Sugar: 12g Protein: 3g

Pear Pudding

Our favourite stall owner at the Adelaide Central Markets gave us some pears that were still firm but the skin was quite blotched.

125g butter

60g sugar

2 heaped tb golden syrup

125g SR flour

2 eggs

2 tbsp milk

2-3 pears, peeled and sliced

2 tablespoons golden syrup

2-3 tb grated fresh ginger

Grease and line a 22cm round cake tin or a square tin.
Heat oven to 180 C. 

Carefully spread the 2 tb of golden syrup on the paper in the base of the tin and arrange pear slices over the top.
Place softened butter, sugar & 60g golden syrup in a bowl and beat until light and fluffy. I used an electric mixer but a whisk would be ok too.
Add one egg at a time and whisk in between both additions.
Sift flour & grated ginger into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.
Add the milk, the sponge should have a 'dropping consistency' at this stage.
Spoon mixture over the sliced pears in the cake tin.
Bake in oven for 30-35 minutes or until an inserted knife comes out of the sponge clean.
Allow to cool a bit before removing from tin. Turn upside down and pull off the paper (it will come off easily and no mess in the pan) and serve with hot custard.
 

Adapted from a Jamie Oliver recipe. 

LEMON: Ricotta and lemon tart (torta di ricotta e limone)

Source: SBS Food

This is a delicious, inter-regional lemon tart recipe, using fresh ricotta cheese, typical of the south, and a little mascarpone, a cream cheese of the north. Try to get sheep’s milk ricotta if you can as it is much tastier.

For the pastry
400 g ready made puff pastry
a little plain flour for dusting
1 lemon, rind finely grated

For the filling
300g ricotta
200g marscapone
200g candied peel (citron and orange preferably), roughly chopped
120g caster sugar
6 eggs separated

Method

Preheat the oven to 180°C/gas mark 4.
Roll out the pastry on a lightly floured work surface until it is 2–3 mm thick. Lay over a 25 cm loose-based tart pan, and gently push the pastry into the base and up and over the sides. There will quite a bit of overhang. Cover with a damp cloth while you make the filling.
In a large bowl, mix the ricotta, mascarpone and candied peel with 100 g of the sugar and 5 of the egg yolks.
Put all 6 egg whites in another large, clean bowl and whisk until fluffy. Add the remaining sugar and continue whisking until stiff.
Using a large metal spoon, fold the whites through the ricotta mixture, then pour into the pastry-lined tart pan.
Fold in the overhanging pastry and brush with the reserved beaten egg yolk. Bake for 30 minutes or until the pastry is risen and golden and the filling retains a slight wobble.
Leave to cool for 2 hours, then scatter with lemon rind. Serve either on its own or with roasted pears

Roasted pears in red wine
To make them, tuck 8 pears into a suitably sized dish with high sides and bake in preheated 180°C oven for half an hour until the skins start to bubble. Pour over enough good red wine to cover, sprinkle with caster sugar and bake for another half an hour, by which time the wine will have reduced to a sweet syrup.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All eggs are 55-60 g, unless specified.

ORANGE: Orange rice cake (torta di riso al profumo d ’arancio)

Source: SBS Food

 

Rice is sometimes used in cake recipes in Italy and this is certainly true in the northern regions, where it is cultivated and plentiful. This cake is extremely nutritious and filling - perfect as a teatime snack for children home from school, or even for breakfast!

Ingredients
1.7L of milk
1 vanilla pod
1/2 lemon, rind peeled
200g sugar
300g arborio rice
5 large eggs, separated
50 ml orange liqueur
40 g raisins
1 orange, zested

Method

Preheat the oven to 180°C. Grease and line a 24 cm loose-bottomed cake tin with greaseproof paper.
Place the milk, vanilla pod, pieces of lemon rind and sugar in a large saucepan and bring to the boil. Add the rice and simmer over a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Discard the lemon rind.
In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff.
Add the egg yolk mixture to the cooled rice, and then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for 1 hour.
Serve warm or cold, sprinkled with a little extra orange zest to finish.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | Cups are lightly packed. | All eggs are 55-60 g, unless specified.

ORANGE: Orange and Almond cake

Source: SBS Food



A classic Passover dessert that draws on the Sephardic traditions of the Mediterranean, Morocco and the Middle East. In this recipe whole oranges are boiled for two hours and then puréed skin, pips and all. Not only is this cake incredibly moreish and moist, it is also gluten and dairy-free making it the perfect all-rounder.

Ingredients
2 oranges, washed
250 g castor sugar
6 eggs
250g almond meal
1 tsp baking powder

Bring a large pot of water to the boil, and add oranges and boil for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.
Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and caster sugar until well combined. Stir in the orange puree followed by the almond meal and baking powder. Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin. Dust with icing sugar, cut into slices and serve.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | Measures are Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | Cups are lightly packed. | All eggs are 55-60 g, unless specified.

Zucchini and Carrot pikelets

It's that season again when zucchinis and carrots are ready to harvest in the garden. Here's a new recipe I've found as I was considering what to serve as something healthy for a visitor for morning tea.

Carrot and zucchini pikelets

Ingredients
1 small zucchini, grated
1 carrot, grated
1 tablespoon orange juice
1 cup S.R. Flour (can use gluten free or wholemeal SR flour if you prefer)
1 egg
1 teaspoon brown sugar
3/4 cup low-fat milk
parsley, finely chopped
(no need for seasoning but you can add if you prefer)

Method:
1. Cook zucchini and carrot with the orange juice until tender for 1-2 minutes in the microwave .
2. Add flour into a bowl and stir in sugar, egg and milk. Mix in cooked vegetables and parsley.
3. Drop tablespoons of mixture into a hot frypan and cook until bubbles appear. Turn over and cook until brown.

Serve immediately