Tag-Archive for » Vegetarian «

20
Dec
Holiday Sweets (Truffles&Marzipan-Stuffed Fruits)
Brigita

Delicious homemade truffles and marzipan-stuffed fruits are just the right thing to serve up with after-dinner coffee.

Rum Truffles

Preparation time 25 minutes

Standing time 10–20 minutes

Cooking time 5 minutes

Makes about 24 truffles

Ingredients:

200 g plain dark chocolate, broken into small pieces

2 tablespoons rum

60 g unsalted butter, at room temperature

2 teaspoons pouring cream

1/4 cup ground almonds

2 tablespoons icing sugar, sifted

1/4 cup cocoa powder, sifted, for coating

Method:

1 Melt the chocolate in the rum in a heatproof bowl placed over a saucepan of simmering water. Do not allow the water to boil or the chocolate to become too hot. Remove the bowl from the heat and beat in the butter, a little at a time. Stir in the cream, ground almonds and icing sugar. Let the mixture cool, then chill for about 10 minutes, or until firm enough to handle.

2 With dampened fingertips, take teaspoons of the mixture and roll into small balls. Roll in the cocoa powder, spread on a baking tray lined with baking paper, and refrigerate until firm. Put the truffles in individual paper cases and store in an airtight container in the refrigerator – they will keep for up to 10 days. Serve after dinner with coffee.

Variations:

Orange Truffles: Add orange juice instead of rum and 1/2 teaspoon finely grated orange rind.

Coffee Truffles: Use 1–2 tablespoons black coffee instead of the rum.

Hazelnut Truffles: Replace the ground almonds with 1/4 cup ground hazelnuts.

Marzipan-Filled Fruits

Preparation time 40 minutes

Makes about 48 filled fruits

Ingredients:

11/4 cups ground almonds

1/4 cup caster sugar

1/4 cup icing sugar, plus a little extra for rolling out

A few drops almond extract

1/2 egg white

125 g fresh dates, each slit along the top and stoned

125 g small, soft, ready-to-eat prunes, each slit and pitted

125 g each small, soft, ready-to eat dried apricots and figs, each fruit sliced in half horizontally

1/4 cup sugar

Method:

1 Put the ground almonds and sugars in a bowl. Add a few drops of almond extract and sufficient egg white to make a stiff paste.

2 Sprinkle a board or work surface with a little sifted icing sugar and roll the marzipan into a sausage shape, about 25 cm long. Cut the roll into about 48 equal pieces.

3 Shape each piece of marzipan into a neat oval and insert one piece into the centre of each fruit, gently moulding the fruit flesh around the marzipan. Roll lightly in sugar and put into individual paper cases.

These marzipan-filled fruits will keep, refrigerated, in an airtight container, for up to four weeks. Serve at room temperature.

(From Like Grandma Used to Make)

Category: Desserts, Vegetarian  Tags: , , , , , ,  Leave a Comment
20
Dec
Ho-Ho-Ho Hummus-Topped Cucumbers
Brigita

Ingredients:

(makes 32)

1/2 seedless (hothouse) long cucumber, cut into 32 slices

2/3 cup roasted red pepper hummus, store-bought

1/4 cup snipped chives

1/4 cup finely chopped red capsicum

Method:

1. Lay cucumber slices on a serving platter.

2. Top each slice with about 1 tsp hummus.

3. Sprinkle with chives, capsicums and serve.

One of the easiest recipes!

(recipe from Woman’s Day)

Category: Appetisers, Vegetarian  Tags: , , ,  Leave a Comment
19
Dec
Roasted Root Vegetables
Brigita

Ingredients:

(serves 12)

* 1,5 kg butternut squash, peeled, seeded and cut into 3cm pieces

* 2 large rutabagas (swedes), peeled and cut into 1-2cm pieces

* 2 large fennel bulbs, cut into 1-2cm pieces

* 2 small turnips, peeled and cut into 1-2cm pieces

* 1/4 cup olive oil

* 1/4 cup lemon juice

* 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

* 1 teaspoon salt

* 1/2 teaspoon pepper

Method:

* Place the squash, rutabagas, fennel and turnips in two smaller or one large baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 220°C for 55-60 minutes or until tender, stirring twice.

Category: Side Dishes, Vegetarian  Tags: , , , ,  Leave a Comment
01
Dec
Creamy Avocado Dressing
Brigita

Ingredients:

1 avocado

3 tablespoons olive oil

1 tablespoon lemon juice

½ cup water

sea salt to taste

¼ black pepper

Method:

1. Place avocado, olive oil, lemon juice and water in vita-mix (water can be adjusted to desired consistency).

2. Puree until smooth then blend in salt and pepper.

3. Serve over green or chopped salad.

Category: Salads, Sauces, Vegetarian  Tags: , ,  Leave a Comment
01
Dec
Urmashice
Brigita

Ingredients:

(measured in expresso coffee cups!)

For the dough:

6 cups  standard flour

1tsp baking fpowder

1 tbs grated lemon zest

2 cups oil

2 eggs

2 cups  sugar

100 g whole halves walnuts

For the syrup:

2 lemons (juice)

1/2 l water

500 g sugar

Method:

Beat in the bowl eggs with sugar. Add lemon zest, oil and beat it well. Add flour with baking powder, knead with hands until dough is soft and doesn’t stick to the hand (add more flour if needed).

Form 3 cm ball and press in the middle walnut half, then roll them into oblong shape which is then pressed against the lemon zest grater surface and flattened (this gives decorated surface).

Prepared urmashice lay into greased deep oven tray 2-3 cm appart. Bake at 200 degrees C approx. 20 min or until golden brown.

In the meantime prepare the syrup by boilingthe  water with sugar and lemon juice for 5 mins.

Pour the syrup over the cakes and leave it overnight to soak in.

Serve chilled.

Note: this is energetic bomb, so enjoy it carefully! It is traditional Balkan dessert with probably Turkish origin.

Category: Desserts, Vegetarian  Tags: , , ,  Leave a Comment
05
Nov
Ajvar (pepper relish)
Brigita

Ingredients:

* 8-12 fresh red paprika (mild or medium-hot, to taste)

* 4 medium-size eggplants

* 1/2 to 3/4 cup olive oil

* 1 large onion, minced

* 3 large garlic cloves, chopped

* 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)

* Salt and pepper to taste

* Chopped fresh parsley for garnish

Method:

Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 230 C oven, until the skin is blistered and darkened. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor.

Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.

For longer storage fill glass jars without air bubbles in ajvar and top with layer of oil. Preferably store in refrigerator.

Note: Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats.

Category: Appetisers, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment
02
Nov
Rice with Onion & Cumin
Brigita

Ingredients:

2-cup cooks rice,

4-cups water

1-cup finely chopped onion,

1-tsp cumin seeds,

2-tbsp oil,

1-2 Bayleaf,

Salt to taste,

Coriander leaves for garnish (optional)

Method:

1: Heat the oil in pan and add cumin seeds and bay leaf in it.

2: Add finely chopped onion in it.

3: Cook until they are transparent not golden brown. Sprinkle salt to taste.

4: After that add rice in it and mix.Add water.

5: Cook in law flame until rice is soft.

6: Serve garnished with coriander leaves as side dish to curry or tikka.

Category: Indian, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment
27
Oct
Spiced Cookies
Brigita

Ingredients:

3 cups plain flour

1 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/4 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground star anise

OR

1 tsp mixed spices (contains all four of the above)

250g (1 cup) butter, softened

1 cup sugar

2 eggs

1 tsp vanilla essence

Method:

1. Sift the flour, bicarbonate of soda, salt and spices into a large bowl.

2. In another bowl, beat the butter and sugar with an electric mixer until it becomes pale in colour and fluffy in texture. Beat in the eggs and vanilla until combine.

3. Gradually add the flour mixture and beat on low speed until it is all combined.

4. Cover and refrigerate the dough for 30 minutes to one hour. This will make it firm up a bit.

5. Preheat the oven to 200 deg C (400 deg F).

6. Roll the dough into walnut-sized balls (about 2cm). Sprinkle with additional sugar and flatten slightly. Place on a lined baking sheet about 4cm apart.

7. Bake for 6 to 8 minutes, until lightly browned (be careful, they may brown quickly after this).

8. Cool on the tray for a minute before placing on wire racks to cool completely.

Note: They keep for up to 1 week in an airtight container.

Category: Desserts, Indian  Tags: , ,  Leave a Comment
27
Oct
Rotis
Brigita

Ingredients:

(makes 12 rotis)

Whole Wheat Flour (Chapati Flour) – 2 cups

Salt – 1/2 tsp (optional)

Oil – 4 tsp

Warm Water – 3/4 cup

All-purpose flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.

2. Add Oil and mix until all lumps are gone.

3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.

4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.

5. Heat Tawa or skillet on medium heat.

6. Knead the dough once and divide into golf ball size balls.

7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

8. Shake or rub off excess flour from the rotli and place it onto the hot tawa.

9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.

10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the rotli over and place onto an open flame.

11. The rotli should balloon up. Flip it over and cook on the other side.

12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough.

Note: Steps 10-11 are optional, but they enhance the flavour. If open flame is not available, they should be baked 1/2 min per side.

Category: Indian, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment
26
Oct
Sholeh Zard (Saffron Rice Pudding)
Brigita

Ingredients:

1/2 cup short grain rice

8 cups water

3 cups sugar

1/4 cup un-salted butter

1/2 cup slivered almonds

1/2 cup silvered pistachios

1/2 tsp ground saffron – dissolved in 2 tbs hot water

1 tsp ground cardamom

1/2 cup rose water

2 tbsp rice flour – dissolved in 2 cup water

Method:

Wash the rice.Combine the rice with 6 cups water and bring to boil. Simmer for 35 minutes until the rice is soft.

Add sugar and 2 more cups warm water and cook for 25 minutes, stirring occasionally.

Add the butter, almonds, saffron water, cardamom, and rose water – mix well, cook with very low heat for 20 minutes.

Add the dissolved rice flour and cook for 20 more minute.

Spoon the pudding into a bowl , decorate with cinnamon, almond and pistachio. Serve chilled.

Category: Desserts, Middle Eastern, Vegetarian  Tags: , , ,  Leave a Comment