Monday, July 4, 2011

some recipes

had i not found that something was broken in the first box that i had opened, this blog may have been about my attempt to put up an umbrella, but fortunately it was broken, so now i can do some recipes.

the moussaka in full

i really fancied doing this so we had a go at it, making the whole thing vegan. you'll need to get a few things in if you want yours vegan, otherwise make non-vegan substitutions.

white sauce:

corn flour
soy milk
nutritional yeast flakes
salt and pepper and lemon juice

make a roux with the oil and cornflour, 25ml to 25g, and add the soy milk, about a pint. cook out and thicken. add the yeast flakes for a cheesy/nutty flavout, the tahini and the seasonings to taste.


sweat an onion and carrot in oil until softened. add garlic and cook for a couple of minutes. add cumin seeds, black cumin and mixed herbs. chop a jar of sun-dried tomatoes and add with the oil. add 250ml of red wine and burn off alcohol. add 500g puy lentils and 500 ml of stock. cook lentils until soft ( you will probably need to add extra stock). if the mix is too loose when the lentils are cooked, thicken with a slurry of cornflour and water.

aubergines should be sliced into rings and brushed on both sides with seasoned oil, and then cooked until soft in a 180C oven.

potatoes should be thinly sliced, 1 pound coin thickness, and par-boiled until just starting to cook, about 5 minutes. cool quickly in iced water.

assemble:place some slices of potato in the bottom of a ring mould. (you can use a tin, say a large pineapple tin, with the ends cut off(we did but had to buy some real ones because kelly kept cutting her hands))place some lentils on top, followed by a ring of aubergine, lentils, aubergine, then top with the sauce. chuck a slice of tomato on top.

bake at 180, 15 minutes. or you could just make a big one in a casserole dish.


1 small onion
1 clove of garlic

finely chop and add to a food processor. add one tin of chick peas, and lemon juice, olive oil, tahini and tabasco sauce to taste. blend until smooth.

pineapple sorbet

100g sugar dissolved in 100ml water
1 tin of pineapples

blend with a hand blender until smooth and place into an ice cream maker.

pineapple and coconut cake

1 tin of pineapple
100 ml oil

heat pineapple in juice in a microwave for two minutes. add the oil and blend until smooth.

200g flour
130 g caster sugar
1 tsp powdered ginger
50 g dessicated coconut
1 teaspoon bicarb

mix together and add hot wet mix. cook in oven at 160C until springy.

braised pineapple

make a stock from 400g muscovado sugar and 500 ml water. add 6 cardomom pods and a vanilla pod.

peel a fresh pineapple and take slices from the central core. braise in the sugar stock for 3 hours, adding water if necessary.

i hope these work



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