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Happy Easter everyone!


This year I’m not at home with my family, and so I’m a little sad.


If I was home I’d be in Church with everyone. There would be a happy family lunch, and I’d most definitely get an Easter egg! (Mom called and told me mine has been bought and I’ll get it the next time I meet them :))


So I needed some joy. Some colour. Some happy way to celebrate Easter.


This is what happened.


coloured eggs 1


Aren’t they the cutest darn things you’ve seen?


All you have to do is soak hard-boiled egg-white halves in any food colour you want.


coloured eggs 2


I did four colours.


coloured eggs 3


The yolks are mixed with yogurt and mustard. I decided to lay off mayonnaise just to be healthier. It tastes wonderfully creamy and the minced garlic gives it even more flavour.


coloured eggs 4


I think I didn’t make quite enough. These things are so cute and so delicious, you can very easily eat a ton of them without realizing it. They’d make such adorable appetizers for a party too!


coloured eggs 5


I had so much fun making these.


coloured eggs 6


The next time you need a pick-me-up, a pop of colour, or just have an egg craving, make these. You’ll love them 🙂


Coloured devilled eggs


Prep time: 20 mins
Cook time: 12-15 mins
Makes: 8 pieces


Ingredients:


4 eggs
red, purple, yellow, and green food colour
3-4 tbsp thick yogurt
1 tsp mustard paste
1/2 tsp minced garlic flakes
salt and pepper to taste
sliced black olives, optional


Method:


1. Boil the eggs for 12-15 minutes. You need them to be hard-boiled. Once cool, peel off the shells and slice the eggs in half. Remove the yolks and place in a bowl. Carefully rinse the whites, and place them on tissue to dry.
2. Mix 1 teaspoon of each food colour with about 50ml water in 4 separate bowls. Add 2 egg-white halves into each bowl, and leave for 10 minutes. Try to use small bowls so the eggs are completely submerged for an even colour.
3. Add the yogurt, mustard, garlic, and salt and pepper to the egg yolks and mix to a smooth paste. Place this mixture in a zip lock bag, pushing it to one corner. Tie it up tightly with a rubber band.
4. Remove the egg-white halves from the colour and dry on tissue. Once dry, snip the corner of the zip lock bag, and pipe the mixture into each egg-white half in a swirl. Top with a piece of black olive if you like, and serve.


coloured eggs 7


Happy Easter! Have a wonderful day and stay blessed 🙂


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The Bread Lord is pleased.

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Here is proof.

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I’m not going to tell you that this was easy. It was however, completely achievable once I was determined to make it work.

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My first attempt was a miserable failure. I know now that it was because I used bad yeast.

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So that’s my first nugget of advice. Buy good yeast. I used Tesco’s dry active yeast.

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Once you mix the yeast in warm water, it will smell. A rather unpleasant odour. But this will please you, because it’s an indication you’re on the right track. This is what it should look like.

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Once the dough is mixed you’ll put it in a bright-orange bowl, cover it and leave it to rise.

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Then you will go about your business. You will look like a normal person during this time (at least to other people), but only you will know the fervent prayers you will be silently praying for the dough to rise.

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Then you will remove the cloth and find this.

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You will proceed to do a merry dance to the song Glad you came.

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Once that’s out of your system you will return to the dough, bash the air out of it, do a few other things and put it in the oven looking like this.

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This is what will emerge.

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You will look at it skeptically and wonder why it isn’t more golden-brown.
You’ll feel a bit sad. Try not to be. Please. You’ll see why.

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Once the bread is cool, you will cut into it. And marvel in your greatness.

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Seriously.

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Make this bread and feel powerful.

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Just not as powerful as the Bread Lord.
He’s a rockstar. (Said with utter respect, that.)

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Coriander and Garlic Focaccia

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Recipe adapted from: Baking step by step
Prep time: 30 mins + rising and proving time
Cook time: 20-25 mins
Serves: 6
Eat this with: A drizzle of olive oil

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Ingredients:

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1 tbsp dry active yeast or a 7 g pack of dry active yeast
425 g plain flour, plus more for dusting
2 tsp salt, plus more for sprinkling
a few sprigs of fresh coriander, chopped finely and some leaves reserved
1 tsp pepper
90 ml olive oil, plus more for greasing
10-12 cloves garlic, chopped

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Method:

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1. In a small bowl, put in the yeast and top with 4 tablespoons of warm water (not too hot). Stir once to dissolve and leave for 5 minutes.
2. In the meantime, mix the flour and salt in a large bowl. Add the chopped coriander, pepper, 4 tablespoons of olive oil (keep the rest aside), and 240 ml lukewarm water. Add the yeast mixture. Mix all this together gently until you have a sticky dough.
3. Sprinkle some flour on a clean surface and knead the dough on it for about 10 minutes. This really requires some muscle strength!
4. Take a clean bowl, grease the inside with oil and put the dough in. Cover the bowl with a damp muslin cloth and leave in a warm place for about one and a half hours.
5. When you remove the cloth, the dough should have doubled in size. Place it on a floured surface again and knock the air out of it by kneading. Leave it on the surface, covered with a dry cloth for a few minutes.
6. Grease a baking tray and place the dough on the tray. Gently push it all over the tray, reaching the corners and trying to create an even layer. This may be a bit difficult because it is a sticky dough, but if you do it slowly it will work. Cover the tray with a dry cloth and leave in a warm place for about half an hour for the second rise.
7. Preheat the oven to 200º C. Arrange the coriander leaves on top of the dough and sprinkle the garlic pieces over. Poke dimples in the dough with your finger, and then spoon the rest of the oil all over the dough. Finish with a scatter of salt.
8. Place in the upper shelf of the oven for about 20-25 minutes. Remove from the tray and cool on a wire rack. Slice and enjoy with some olive oil drizzled over.

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I’m not a vegetable kinda girl.

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I’ll choose meat over greens every single time.

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I think it has something to do with the food I grew up eating.

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Our breakfasts were either sausages and fried eggs, or dosas with tamarind fish curry.

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Lunch consisted of dal, some veggies, and a meat or fish curry. Sometimes both.

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Tea time was usually elaborate with snacks like chicken sandwiches or mutton rolls.

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And dinner was always special. With more fish/meat/prawns etc and a vegetable side that my brother and I would be forced to eat before we could dig into the “real” stuff.

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Well-cooked veggies are very satisfying, but also quite rare.

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One dish that was always well appreciated at home was Baked vegetables.

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Maybe because it was covered in melted cheese, or maybe because of the non-traditional Indian veggies, this was one veggie dish that I was always happy to dig into.

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This is really easy to do, and you could use any vegetables you like.

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Give me my veggies like this (smothered in garlic and cheese) and I’ll never refuse 🙂

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Baked vegetables
Inspired by: Mum’s recipe

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Prep time: 15 mins
Cook time: 30 mins
Serves: 6

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Ingredients:

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2 tbsp oil
5-6 cloves of garlic, chopped
1 large onion, chopped
200 g baby corn, chopped
200 g mushrooms, chopped
1 medium head of broccoli, cut into small florets and blanched
salt and pepper to taste
2 tbsp butter, plus a bit extra for greasing
1 tbsp flour
50 ml milk or light cream
150 g cheese, grated (divided)

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Method:

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1. Preheat the oven to 180º C. Put a non-stick pan on the heat and add the oil. Turn the heat to low. Add the garlic and sauté for a couple of minutes. Follow with the onion. Stir well and brown slightly.
2. Next add the baby corn and mix well. Cook for a few minutes on medium heat. Add the mushrooms and season to taste. Keep stirring.
3. Toss in the broccoli and mix everything together. Cover for a few minutes, and then take off the heat and keep aside.
4. In a fresh pan, melt the butter over a low heat and add the flour. Stir well and then add the milk or cream a little at time stirring continuously to incorporate and avoid lumps. Add a little bit of salt and pepper to season (not too much). Add about 50 g of the grated cheese and stir until it melts into the white sauce.
5. Take of the heat and add to the veggies. Mix well.
6. Grease a loaf tin or flat dish with butter, and put the mixed veggies in. Top with the remaining grated cheese and pop in the oven for about 30 minutes, until the cheese is bubbling.
7. Remove, cool slightly and enjoy 🙂

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