http://www.theppk.com/2008/10/pumpkin-oatmeal-cookies/
These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.
Note: I use flax seeds because they make the texture a little chewier, but I’ve made them without and they’re still good!
Equipment
baking sheets
2 mixing bowls
Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup walnuts, finely chopped
1/2 cup raisins
Directions
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.
Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.
Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!
Friday, 25 February 2011
Monday, 21 February 2011
Lavender Syrup
http://tigressinajam.blogspot.com/2009/07/lavender-syrup.html
lavender syrup
1/2 cup fresh pesticide free lavender flowers (or 2 tablespoons dried)
3 cups water
1 1/2 cups sugar (i use raw)
1. place water and sugar in a saucepan and begin on low heat until sugar melts. once sugar melts turn heat up and bring to the boil. simmer for 10 or so minutes until a very light syrup develops.
2. turn off heat and put lavender flowers in syrup, quickly cover.
3. let cool and put in fridge overnight.
4. strain into bottle and store in fridge for 3 months or more.
makes approximately 1 1/2 pints.
lavender syrup can be used to make lavender ice cream, lavender shortbreads, lavender-lemonade, and a drop at the bottom of a champagne glass just before filling is perfect for a new england summer night.
lavender syrup
1/2 cup fresh pesticide free lavender flowers (or 2 tablespoons dried)
3 cups water
1 1/2 cups sugar (i use raw)
1. place water and sugar in a saucepan and begin on low heat until sugar melts. once sugar melts turn heat up and bring to the boil. simmer for 10 or so minutes until a very light syrup develops.
2. turn off heat and put lavender flowers in syrup, quickly cover.
3. let cool and put in fridge overnight.
4. strain into bottle and store in fridge for 3 months or more.
makes approximately 1 1/2 pints.
lavender syrup can be used to make lavender ice cream, lavender shortbreads, lavender-lemonade, and a drop at the bottom of a champagne glass just before filling is perfect for a new england summer night.
Saturday, 19 February 2011
Candied Orange Peel
Candied Orange Peels
Peels from 3 large oranges, grapefruits or lemons*
1 teaspoon salt
3 cups sugar
water
Cut the peel on each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch-wide strips. In a saucepan add salt and cover with cold water. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes. Drain and cover with 2 1/2 cups sugar and 1 cup water. Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch. Spread on wax paper. Roll peels in remaining sugar. Let dry. Store in an airtight container. Keeps one week or can be frozen.
*If non-organic fruit is used wash peels thoroughly before peeling.
Peels from 3 large oranges, grapefruits or lemons*
1 teaspoon salt
3 cups sugar
water
Cut the peel on each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch-wide strips. In a saucepan add salt and cover with cold water. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes. Drain and cover with 2 1/2 cups sugar and 1 cup water. Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch. Spread on wax paper. Roll peels in remaining sugar. Let dry. Store in an airtight container. Keeps one week or can be frozen.
*If non-organic fruit is used wash peels thoroughly before peeling.
Rooibos tee slaai sous
Rooibos-slaaisous
75 ml olyfolie
75 ml balsemasyn
125 ml rooibostee
sout en varsgemaalde swartpeper na smaak
75 ml olyfolie
75 ml balsemasyn
125 ml rooibostee
sout en varsgemaalde swartpeper na smaak
Mauritianian Fish Salad
Mauritius fish salad - Woensdag, 7 Jul. 2010
(Serves 4)
500 ml oil for deep-frying
500 g firm white fish, cut into 2,5 cm cubes
Salt and freshly ground black pepper to taste
100 g cake flour
45 ml olive oil
100 g red onion, thinly sliced
2 red chilies, cut into fine rings
10 g fresh coriander leaves, finely chopped
20 g spring onions, thinly sliced
100 g tomatoes, thinly sliced
2,5 ml frozen Thai lime, grated (or 2 dried Thai lime leaves)
30 ml fresh lemon juice
Heat oil in a deep pot. Season fish with salt and black pepper and roll it in the flour. Deep-fry until crisp and golden brown. Drain on kitchen towels and let cool. Combine remaining ingredients in a large mixing bowl and add fish. Mix well and season with salt and black pepper to taste. Serve cold with fresh bread.
t
(Serves 4)
500 ml oil for deep-frying
500 g firm white fish, cut into 2,5 cm cubes
Salt and freshly ground black pepper to taste
100 g cake flour
45 ml olive oil
100 g red onion, thinly sliced
2 red chilies, cut into fine rings
10 g fresh coriander leaves, finely chopped
20 g spring onions, thinly sliced
100 g tomatoes, thinly sliced
2,5 ml frozen Thai lime, grated (or 2 dried Thai lime leaves)
30 ml fresh lemon juice
Heat oil in a deep pot. Season fish with salt and black pepper and roll it in the flour. Deep-fry until crisp and golden brown. Drain on kitchen towels and let cool. Combine remaining ingredients in a large mixing bowl and add fish. Mix well and season with salt and black pepper to taste. Serve cold with fresh bread.
t
Pynappel bier
Ek neem gewoonlik sommer die skil van een pynappel en gooi so 3 liter warm water daaroor. Dan versoet ek dit na smaak. Ek maak dit gewoonlik taamlik soet, want dit is soos ons daarvan hou. Jy proe maar tot dit soet ge-noeg is. So kan jy dan bepaal wat die hoeveelheid suiker gaan wees wat jy gaan byvoeg. Dan laat 'n mens dit gewoon-lik vir sowat 3 dae staan sodat dit nou kan gis.
Ek versnel die proses gewoonlik deur so 'n halfteelepel kitsgis oor te strooi. Dan is dit sommer binne 'n dag gereed om te drink.
http://www.melenie.com/?p=280
Ek versnel die proses gewoonlik deur so 'n halfteelepel kitsgis oor te strooi. Dan is dit sommer binne 'n dag gereed om te drink.
http://www.melenie.com/?p=280
Pumpkin Muffins
Ingredients:
2 koppies gaar pampoen
kwart koppie bruinsuiker
1 eetlepel gesmelte botter
2 eiers
½ koppie koekvrugte (opsioneel)
1 koppie Nutty Wheat-meel
1ø teelepel bakpoeier
½ teelepel kaneel
½ teelepel sout
4 teelepel koeksoda
kaneelsuiker of karamelsous.
Meng die pampoen, suiker, botter en eiers goed saam. Roer die gemengde koekvrugte by. Voeg die meel, bakpoeier, kaneel, sout en koeksoda by, meng en skep die beslag in muffinpanne of nog kleiner pannetjies. Bak 12 tot 15 minute by 180 ºC tot gaar. Sit voor met kaneelsuiker of karamelsous.
Lewer 2 dosyn groot muffins of 4 dosyn klein muffins
2 koppies gaar pampoen
kwart koppie bruinsuiker
1 eetlepel gesmelte botter
2 eiers
½ koppie koekvrugte (opsioneel)
1 koppie Nutty Wheat-meel
1ø teelepel bakpoeier
½ teelepel kaneel
½ teelepel sout
4 teelepel koeksoda
kaneelsuiker of karamelsous.
Meng die pampoen, suiker, botter en eiers goed saam. Roer die gemengde koekvrugte by. Voeg die meel, bakpoeier, kaneel, sout en koeksoda by, meng en skep die beslag in muffinpanne of nog kleiner pannetjies. Bak 12 tot 15 minute by 180 ºC tot gaar. Sit voor met kaneelsuiker of karamelsous.
Lewer 2 dosyn groot muffins of 4 dosyn klein muffins
Thursday, 17 February 2011
Raw Butternut Squash Salad with Cinnamon CinMaple Dressing
Try this at home
http://flavorsofthesun.blogspot.com/2011/01/raw-butternut-squash-salad-with-maple.html
http://flavorsofthesun.blogspot.com/2011/01/raw-butternut-squash-salad-with-maple.html
Kaddo Bourani
Kaddo Bourani
adapted from The Helmand as published in SF Gate
For the pumpkin
2 Sugar Pie pumpkins, each about 3 pounds
¼ cup + 2 T corn oil
3 C sugar
For the Yogurt Sauce
2 C plain yogurt
2 garlic cloves, minced
1 tsp dried mint
½tsp salt
For the Meat Sauce
¼ C corn oil
1 large onion, finely diced
1 ½ lbs. ground beef
1 large tomato, seeded and finely chopped
2 large garlic cloves, minced
1 ¼tsp ground coriander
1 1/2 tsp salt
1 tsp freshly ground pepper
½ tsp ground turmeric
2 tbsp tomato paste
1 1/3 C water
Preheat oven to 300ºF. Cut pumpkins in half and scrape out the insides (seeds + stringy bits). Cut each half into 3-4 inch pieces. Using a peeler, remove the rind. Place the pumpkin slices hollow side up in a single layer in a baking dish and cover with the oil. Pour the sugar on top (yes, all three cups!). Cover the pan with foil and bake for about 3 hours and 15 minutes (or until the pumpkin has caramelized into a deep, orange color). Note: after 2 1/2 hours into baking, baste the pumpkin pieces with the juices below and then continue baking for another 45 minutes or so.
While the pumpkin is baking, prepare the yogurt and meat sauce. For the yogurt sauce, combine all the ingredients and keep refrigerated until ready to use.
For the meat sauce, saute onions over medium high heat in a heavy bottomed skillet until golden brown (about 18 minutes). Add beef and saute, breaking up the pieces until the meat is no longer pink (5 minutes). Add remaining ingredients (except tomato paste and water). Blend in tomato paste. Add water and bring to a boil over high heat. Cover, reduce, and simmer for 15 minutes.
To serve, place the pumpkin on the bottom. Add yogurt sauce and then top with meat sauce. Serve!
adapted from The Helmand as published in SF Gate
For the pumpkin
2 Sugar Pie pumpkins, each about 3 pounds
¼ cup + 2 T corn oil
3 C sugar
For the Yogurt Sauce
2 C plain yogurt
2 garlic cloves, minced
1 tsp dried mint
½tsp salt
For the Meat Sauce
¼ C corn oil
1 large onion, finely diced
1 ½ lbs. ground beef
1 large tomato, seeded and finely chopped
2 large garlic cloves, minced
1 ¼tsp ground coriander
1 1/2 tsp salt
1 tsp freshly ground pepper
½ tsp ground turmeric
2 tbsp tomato paste
1 1/3 C water
Preheat oven to 300ºF. Cut pumpkins in half and scrape out the insides (seeds + stringy bits). Cut each half into 3-4 inch pieces. Using a peeler, remove the rind. Place the pumpkin slices hollow side up in a single layer in a baking dish and cover with the oil. Pour the sugar on top (yes, all three cups!). Cover the pan with foil and bake for about 3 hours and 15 minutes (or until the pumpkin has caramelized into a deep, orange color). Note: after 2 1/2 hours into baking, baste the pumpkin pieces with the juices below and then continue baking for another 45 minutes or so.
While the pumpkin is baking, prepare the yogurt and meat sauce. For the yogurt sauce, combine all the ingredients and keep refrigerated until ready to use.
For the meat sauce, saute onions over medium high heat in a heavy bottomed skillet until golden brown (about 18 minutes). Add beef and saute, breaking up the pieces until the meat is no longer pink (5 minutes). Add remaining ingredients (except tomato paste and water). Blend in tomato paste. Add water and bring to a boil over high heat. Cover, reduce, and simmer for 15 minutes.
To serve, place the pumpkin on the bottom. Add yogurt sauce and then top with meat sauce. Serve!
Subscribe to:
Comments (Atom)