The recipe uses 250g of split peas, they come in a 500g bag so I find it easier just to make double the quantity and freeze the leftovers. I also add a handful of fresh corriander if I have any. The first time I did this Finn asked why there was grass is his dinner, he ate it though.
1 sachet creamed coconut
600ml veg stock (one cube)
250g yellow split peas
2tsp finely grated ginger
2 cloves crushed garlic
2 onions finely chopped
1tsp garam masala
1tsp ground turmeric
1tsp ground cumin
1tsp ground coriander
2tbsp cooking oil
Gently fry the onion, ginger and garlic until soft. Add the spices and fry for a minute, then add the yellow split peas and cook for another minute. Add the stock and coconut and bring to the boil, then reduce to a simmer for about 50 minutes until the peas are soft but not mushy. If the mixture gets too dry during cooking add some more water.
Wednesday, 19 August 2009
Easy Peasy Yoghurt Cake
I'm just off to make two of these as we have some yoghurts with a best before date of today.
1 carton (approx 150g) yoghurt, any flavour
2 cartons caster sugar
3 cartons self raising flour
1 carton sunflower oil
3 eggs
1 teaspoon vanilla essence
Method
All the ingredients are measured in the yoghurt carton so you don't even need scales for this recipe.
Beat all the ingredients together with an electric whisk until smooth (or use a fork or hand whisk). Line a loaf tin, pour in and bake for 1 1/2 hours at 160 oc, gas mark 3 for 1 1/2 hours. Adjust for fan assisted oven to 150 oc for about an hour.
Do check what size yoghurt you are using. The cake works perfectly well with a 200g yoghurt/yoghurt pop but it gives you a larger cake, this then over flows in my loaf tins so I split it between two tins or pop the extra into some muffin cases.
1 carton (approx 150g) yoghurt, any flavour
2 cartons caster sugar
3 cartons self raising flour
1 carton sunflower oil
3 eggs
1 teaspoon vanilla essence
Method
All the ingredients are measured in the yoghurt carton so you don't even need scales for this recipe.
Beat all the ingredients together with an electric whisk until smooth (or use a fork or hand whisk). Line a loaf tin, pour in and bake for 1 1/2 hours at 160 oc, gas mark 3 for 1 1/2 hours. Adjust for fan assisted oven to 150 oc for about an hour.
Do check what size yoghurt you are using. The cake works perfectly well with a 200g yoghurt/yoghurt pop but it gives you a larger cake, this then over flows in my loaf tins so I split it between two tins or pop the extra into some muffin cases.
Tuesday, 30 June 2009
Biscuits - Cookies and Gingerbread
It is the school sports day on Thursday. I have volunteered to make something for the refreshment stall. Someone else is doing scones for cream teas so I said I would do something for the children.
I've bought white chocolate buttons to add to double chocolate cookies but my son has asked me to make gingerbread men too.
I found the gingerbread recipe on the Silkysteps forum.
340g plain flour,
1 tsp bicarb of soda,
1 beaten egg,
4 tbs golden syrup,
175g soft brown sugar (I tend to just use granulated white sugar),
115g butter,
2 tsp ground ginger.
Set oven to 190c/375f/gas mark 5. Grease baking tray. Put the butter, sugar and syrup in saucepan, stir over a low heat until melted.
Sift the flour, ground ginger & bicarb of soda into a mixing bowl. Add melted syrup mixture and the beaten egg. Mix together and knead into a ball. Place the dough into a plastic bag & put in the fridge for 30 mins.
Roll out or press with hands until half cm thick. Cut out shapes with cutters. Bake for 10 to 15 minus until they are golden brown. Put on wire rack to cool.
These gingerbread biscuits are delicious plain but I tend to add some icing/sprinkles if I am making them for children.
I've bought white chocolate buttons to add to double chocolate cookies but my son has asked me to make gingerbread men too.
I found the gingerbread recipe on the Silkysteps forum.
340g plain flour,
1 tsp bicarb of soda,
1 beaten egg,
4 tbs golden syrup,
175g soft brown sugar (I tend to just use granulated white sugar),
115g butter,
2 tsp ground ginger.
Set oven to 190c/375f/gas mark 5. Grease baking tray. Put the butter, sugar and syrup in saucepan, stir over a low heat until melted.
Sift the flour, ground ginger & bicarb of soda into a mixing bowl. Add melted syrup mixture and the beaten egg. Mix together and knead into a ball. Place the dough into a plastic bag & put in the fridge for 30 mins.
Roll out or press with hands until half cm thick. Cut out shapes with cutters. Bake for 10 to 15 minus until they are golden brown. Put on wire rack to cool.
These gingerbread biscuits are delicious plain but I tend to add some icing/sprinkles if I am making them for children.
Thursday, 25 June 2009
Mexican Rice and Bean Casserole
Someone posted this recipe on a parenting forum that I visit. I've just prepared the vegetables and weighed out the rice so it doesn't take me as long to make later. 5oz of rice doesn't look much, I am wondering if I should have made double the quantity.
1 tsp vegetable oil
125ml/4fl oz water
1 onion chopped
2 cloves garlic, crushed
110g/4oz mushrooms, sliced
2 green peppers, chopped
125g/5oz long-grain rice
1 can (796g/28oz) red kidney beans drained
1 can (540g/19oz) tomatoes
1 tsp chilli powder
2 tsp cumin
a pinch cayenne pepper
110g/4oz grated low-fat mozzarella cheese
1. In large saucepan, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers; simmer, stirring often, until onion is tender, about 10 minutes.
2. Add rice, beans, tomatoes, chilli powder, cumin and cayenne; cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed.
3. Transfer to baking dish and sprinkle with cheese. Bake in 18OC/350F/Gas 4 oven for 15 minutes or microwave at high (100%) power for 1 to 2 minutes or until cheese melts.
1 tsp vegetable oil
125ml/4fl oz water
1 onion chopped
2 cloves garlic, crushed
110g/4oz mushrooms, sliced
2 green peppers, chopped
125g/5oz long-grain rice
1 can (796g/28oz) red kidney beans drained
1 can (540g/19oz) tomatoes
1 tsp chilli powder
2 tsp cumin
a pinch cayenne pepper
110g/4oz grated low-fat mozzarella cheese
1. In large saucepan, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers; simmer, stirring often, until onion is tender, about 10 minutes.
2. Add rice, beans, tomatoes, chilli powder, cumin and cayenne; cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed.
3. Transfer to baking dish and sprinkle with cheese. Bake in 18OC/350F/Gas 4 oven for 15 minutes or microwave at high (100%) power for 1 to 2 minutes or until cheese melts.
Wednesday, 24 June 2009
Banana Bread
50g/2 oz butter
115g/4 oz golden caster sugar
225g/8 oz self raising flour
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
2 ripe bananas, mashed
115ml/4 fl oz milk
1 tsp vanilla extract
60g/2 1/2 oz chopped walnuts (or any nuts, sultanas, dried cranberries or blueberries. Also just as good plain)
1. Preheat the oven to Gas Mark 4, 350F or 180C
2. Cream the butter and sugar together
3. Stir in the flour, baking powder and bicarbonate of soda.
4. Add the remaining ingredients and mix well.
5. Pour into an oiled loaf tin and bake for 50
My son and I really dislike bananas. I've tried this cake plain and didn't like it. Adding cranberries or blueberries disguises the banana taste slightly, it isn't my favourite cake but is edible this way. My daughters love the cake so it is an ideal one to make, I can resist - good for my diet!
115g/4 oz golden caster sugar
225g/8 oz self raising flour
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
2 ripe bananas, mashed
115ml/4 fl oz milk
1 tsp vanilla extract
60g/2 1/2 oz chopped walnuts (or any nuts, sultanas, dried cranberries or blueberries. Also just as good plain)
1. Preheat the oven to Gas Mark 4, 350F or 180C
2. Cream the butter and sugar together
3. Stir in the flour, baking powder and bicarbonate of soda.
4. Add the remaining ingredients and mix well.
5. Pour into an oiled loaf tin and bake for 50
My son and I really dislike bananas. I've tried this cake plain and didn't like it. Adding cranberries or blueberries disguises the banana taste slightly, it isn't my favourite cake but is edible this way. My daughters love the cake so it is an ideal one to make, I can resist - good for my diet!
Thursday, 7 May 2009
Scotch Pancakes
A few weeks ago I had an addiction for cookies. At the time the supermarket had bags of dried cranberries and blueberries reduced, I bought quite a few bags! I sickened myself with the white chocolate and cranberry cookies so was left with a cupboard full of berries.
Today I decided it was time to find a use for al these berries. Someone suggested pancakes. Fantastic idea as I’ve had my Nan’s old fashioned girdle pan in my cupboard for years waiting for me to make Scotch pancakes (also known as dropped scones). I used the recipe below but added a handful of cranberries. My nine-month-old daughter devoured one for her afternoon snack. They can be eaten warm or left to cool. I prefer them warm with butter melted on top.
120g self-raising flour
small pinch salt
30g caster sugar
1 egg
1/4 pint milk
1. First grease your girdle.
2. Sift the flour into a bowl and add the pinch of salt, then the sugar.
3. Whisk the egg and milk together
4. Pour the egg and milk liquid into the dry ingredients, and mix to form a smooth batter.
5. When your girdle is hot enough, use a tablespoon to drop the batter onto the girdle.
6. When the surface of the pancake has become covered in bubbles it is ready to be turned (use a palette knife). Don’t worry if it doesn’t look brown enough, you can always cook it a little longer on that side later. In a minute or two the pancakes will be cooked through.
Today I decided it was time to find a use for al these berries. Someone suggested pancakes. Fantastic idea as I’ve had my Nan’s old fashioned girdle pan in my cupboard for years waiting for me to make Scotch pancakes (also known as dropped scones). I used the recipe below but added a handful of cranberries. My nine-month-old daughter devoured one for her afternoon snack. They can be eaten warm or left to cool. I prefer them warm with butter melted on top.
120g self-raising flour
small pinch salt
30g caster sugar
1 egg
1/4 pint milk
1. First grease your girdle.
2. Sift the flour into a bowl and add the pinch of salt, then the sugar.
3. Whisk the egg and milk together
4. Pour the egg and milk liquid into the dry ingredients, and mix to form a smooth batter.
5. When your girdle is hot enough, use a tablespoon to drop the batter onto the girdle.
6. When the surface of the pancake has become covered in bubbles it is ready to be turned (use a palette knife). Don’t worry if it doesn’t look brown enough, you can always cook it a little longer on that side later. In a minute or two the pancakes will be cooked through.
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