Mix everything in the bowl. Sieve the flour in a large bowl, add the salt and the lime. Mix well, then, add the water and work the dough to obtain a lump free stretchy dough.
Cover the dough and leave it to rest for 10 minutes.
Meantime, heat about 300ml of vegetable oil. If you’ve got a chip pan, use it. What we are looking for, is to have enough oil so the dough ball will rise to the surface within seconds after being dropped in the oil. The oil should be really hot.
To test that the oil is hot. Drop in a very small piece of dough. If it stay on the bottom of the pan. Leave it to heat well and do another test.
Once the oil is hot. Cut the dough in small pieces and put them into the oil… 5-10 piece at a time depending on the size of your pan. Fry for 3-5 minutes until the balls are brown all over. PS: You won’t be able to use a knife to cut the dough… you will have to be creative with a spoon or your fingers… It is a very sticky dough.
Using a skimmer (that big cooking spoon with holes like a colander) remove the now browned dough from the oil and put them on tissue/absorbing paper. Repeat until all done.
Can be served warm just rolled in granulated sugar.
I served mine with a lime syrup. The recipe will be in the next post. But you can also pipe jam or hazelnut chocolate in the individual dough ball…
Ideally, the tinned new potatoes should be eaten as is, just warmed up or deep fried to give it a bit of hardness and colour. I roasted mine.
Drain the potatoes, halve them, put them in an oven dish and add a hand full of chopped parsley and minced garlic. Add a pinch of salt and black pepper. Also add 3 tablespoon of olive oil. Toss to mix and place the dish in the oven for 1 hour at 200°C.
Done. Better not reheat it. Any left overs can be added to a cold salad.
5 hotdog sausages each cut in 4 (chicken wings might be a better option if buying meat)
3 twigs of fresh thyme or pinch of dry thyme
1 garlic clove
Salt & Pepper (or chilli flakes)
Dice the onion and garlic. Quarter the sausages. Rinse the marrow fat and set all aside separately.
Heat 3 tablespoons if vegetable oil. Fry the thyme, onion and garlic together for 1 minute then add in the sausages and fry until the latter are golden. Stir often to allow all sides of the sausages to brown. This will also allow the meat to absorb the Garlic and onions flavours.
Once the sausages are brown, add the marrowfat and ratatouille as well as 200ml water and black pepper (or chilli flakes). Cover to simmer for 5-10 minutes just to heat up the marrowfat and ratatouille and allow them to absorb the flavours already there. The sausages can be very salty, you might want to wait until the end before adding salt if needed).
I served this with the roasted potatoes on the next post… Tinned potatoes.
Dice onion, garlic and ginger. It is preferable to grate the ginger if you can. If you do not have a grater, finely chop it, then bash to bring out it full flavour.
Removed parsley leaves from the stalk, rinse and chop. Set aside. Drain the spinach and asparagus, leave them for 5-10 minutes in the sieve to allow as much liquid from the tin as possible to drain away.
Prepare the stock; place the stock cubes to dissolve in 800ml of boiling water and stir in the dry milk until all the granules have dissolved set aside.
In a deep pan, heat 3 tablespoons oil and fry for two minutes the ginger, onion and garlic.
Add the asparagus, spinach salt and pepper then simmer until the all the water evaporates. This will take about 5 minutes to 7 minutes on medium heat. Do not cover the pan.
Add the stock and bring the contents of the pan to boil until it no longer foams. That will take another 5 minutes.
Taste and adjust the seasoning. Now add the parsley and simmer for just 3 minutes to wilt it. Do not let the parsley lose its colour.
Remove the pan from the heat and using a hand blender, liquidize the content of the pan until smooth before serving as suggested with the croutons.
I chose to do a tropical sorbet because it is very practical and innovative way to use tinned fruit. I find that tinned fruits often have an after taste. In a sorbet form the after taste disappears.
Ingredients for 500ml sorbet:
1 small tropical fruits tin 410g
1 small carton Guava juice 200ml
1 table spoon sugar granules
Zest of ½ an unwaxed lime
This sorbet was made the old fashion way; a fork, patience, and elbow grease. This version is for people without ice-cream maker.
Open the tropical fruits tin, drain the fruits and discard the syrup.
Using a hand blender, liquidise the fruits and add the guava juice. Add the sugar and zest. Mix well until the sugar granules melt.
Pour the mix in a plastic container with lid and place it in the middle section of the freezer for 1 hour 30 minutes.
After that, bring out the container and break the ice/sorbet crystals that are starting to form with a fork or a hand blender. I used a fork throughout as I wanted the lime zest specks to still be visible at the end. So, mix well and return the container in the freezer. If you do care about the lime specks, just use the hand blender instead.
Repeat the process 2 more times before the sorbet is ready to serve.
If you are not serving it right away, after breaking the ice/sorbet crystals 3 times, return the bowl in the freezer. If you serve the sorbet 5, 10 hours later or the next day, take the bowl out of the freezer 15 minutes before hand. That way, the sorbet won’t be too hard to scoop out.
PS: this foodbank related recipe was part of current series I am presenting on Croydon Radio. For further information go to http://www.MadeByHortense.com. The Sorbet is in the Mexican menu.
In a deep pan, heat 3 tablespoons of rapeseed oil. Fry together thyme, onion and celery for 2 minutes, then add all the potatoes and brown for 5 minutes.
Now add 700ml of stock, cover and leave to simmer for 20 minutes until the potatoes soften. Now add the contents of the casserole tin over the potatoes, adjust the seasoning and cover for another 10 to 15 minutes on high heat. Check that the potatoes are firm, but, starting to dissolve. If not, leave for another 5 minutes but, stir to make sure that the bottom of the pot isn’t burning.
The casserole is ready.
Generally there aren’t many pieces of meat in tinned casseroles. So, if you’ve got some bacon in the house, feel free to add them from the beginning of the cooking process with the onion and celery.