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…
Cut the bread in squares like on the photo. Place on the oven tray and season with chilli, salt, pepper, oil. Mix well and bake for 15 minutes at 180°C. Don’t forget to stir as you bake. This will allow all the sides to dry out and crisp.
Making croutons is one of the best ways to use bread that is about to go off. They will keep for 3-4 weeks in a sealed container.
Another version of the crouton can be used a replacement for cereals. Mix about half a teaspoon of sugar in 1 table spoon water… drizzle the mix over the bread cubes, toss and bake dry for 15-20 minutes at 180°C.
For the cereal version, feel free to add flavouring in the water/sugar mix… a drop of cinnamon or vanilla essence would be great!
I used my savoury croutons to finish off the soup posted in the previous recipe. And for the cereal version? Just add milk.
Drain the mandarin segments and set them aside. Do not throw away the syrup.
Using a blender, blend together at once, the pumpkin seeds, oats, 40g sugar, melted butter, 200ml milk. Once that is done, pour the mix in a bowl and sieve in the self raising flour and the baking powder. Add in a pinch of salt and mix until the batter is completely lumps free.
If you’ve got ramekins, grease them then spoon in each of them 3 to 4 tablespoons of the cake mix.
Place a segment of mandarin in some of the ramekins before putting them in the oven at 200C for 25 minutes. Leave to cool for 10 minutes before serving.
In the meantime, prepare the mandarin sauce with a pinch of dried ginger powder. Melt the remaining 10g of sugar in as small milk pan. Let it go slightly golden then add in the mandarin segments with ginger and 3 table spoons of the mandarin syrup. Keep stirring until the liquid has evaporated and the remaining liquid is slightly heavy. This should take about 5 minutes.
The Mandarin sauce
Serve as suggested below and allow the cake to soak in a bit of the sauce. Enjoy.
Precook the rice following the instructions on the package.
Floret the broccoli, cut the aubergines and tomatoes, cut the celery and leek, dice the onion, set all that aside.
In a wok, heat 3 tablespoons of oil, then fry onions, aubergine, Leek and celery at once for 4 minutes stirring continuously. Now add the tomatoes, broccoli, chilli and lemon grass. Stir, then add the precooked rice and 2 tablespoons of dark soy sauce. Mix well, adjust the seasoning, stir from bottom to top of the wok for 5 minutes. Take away from the heat and serve. Enjoy.
Chop the onions and pepper, grate the ginger. Peel and cut the parsnip into chips. Set aside.
Heat 2 tablespoons of oil and brown the onions for 2 minutes, then add the peas, ginger, salt, garlic and 200ml of water cover and leave the peas to soften for 20 minutes. Don’t forget to stir from time to time. After the 20 minutes, add the peppers, 1/2 teaspoon of paprika, 200ml water, adjust the seasoning and cover for another 8-10 minutes on medium heat.
Now on to the parsnips chip. They are to be treated the same as potatoes chips, so feel free to use your regular chip pan. Frying for 5 to 7 minutes suffice to have them cooked through from raw. Add a slice of onion in the chip oil to add more taste to the chips.
Once the chips are ready, salt and serve.
Remember. The colder the chips get before serving, wrinklier they get become. Enjoy
1 teaspoon of Paprika powder, coriander powder & cumin powder
3 garlic cloves
Start by soaking the soya mince in boiled water for 10 minutes. When rehydrated, the mince will double in volume. Drain, squeeze out the water and set aside. Also put the barley to soak in cold water for 20 – 30 minutes.
Chop and blend 1/4 onion with the tomato, leek, the chilli pepper and garlic cloves. Set aside.
Finely chop the rest of onion and fry it in a sauce pan with 3 table spoons of oil. Once the onion is browned, add the now rehydrated soya mince and with salt and black pepper. Stir fry for 3 minutes until the mince takes a bit of colour. Now add the blended ingredients and stir well with a spatula, then cover for 10 minutes.
Remember to stir from time to time to avoid burns. All you should hear by this time is frying noises from the pan. This means it is the time to add the kidney beans with the coriander, paprika and cumin. Stir, then pour in 400ml of water. Cover the pan and leave it to simmer for 20 minutes.
In the meantime, rinse the barley and place it on the hob with 250ml of water, 1 table spoon of oil and salt.Living the pot uncovered on high heat, allow the water to evaporate for 20 minutes. Once the water has evaporated, fluff the barley and add another 10ml of water, then cover. This time, cook on low heat for 10 minutes to complete the cooking process with steam only. By this time the chilli corn should be ready. Serve and enjoy.
Barley is a good alternative for those who do not like rice, cooking it without soaking beforehand can take up to 80 minutes, it is therefore best to soak it before hand to save on energy.
Drain the halved pears and cut them in 2 making each piece a quarter. Dry every quarter with paper towel and set them aside.
Mix the almond powder, lemon zest and sugar, together and set the mix aside.
Now prepare the chocolate sauce in the same way as for the sponge and orange sandwich (search the blog).
Spray some vegetable oil on the oven baking tray and lay the puff pastry flat on it.
Cover the pear quarters in chocolate and gently place them length ways on the pastry sheet.
Now, cover the pears with the almond, zest and sugar mix like on the third photo on the top. All you have to do now is just fold the pastry over the pears to create an envelope.
With a knife or fork score the edges of the pastry to seal the envelop. Using a baking brush, gently brush the top of the pie with some vegetable oil before placing it in the oven for 40 minutes at 180C.
Once the pie is ready, let it cool down for at least 10 minutes before serving. The dark chocolate can be very bitter for children, so, serve it to them with an ice cream or a fruit sauce. Enjoy!
Peel the beetroot and cut it into small pieces, cut the leek and onion in the same size, set aside separately. Drain and rinse the sweetcorn, set aside. Peel and grate the potato length ways to obtain the longest possible “straws”.
Squeeze out the extra water coming out of the potato, lightly dust with salt and pepper mix well, set aside. You will need a frying pan and a wok to cook this meal. A large sauce pan could be used instead of the wok.
In the wok, heat 2 tablespoons of oil, and brown the chopped onions with a pinch or two of thyme. This should take about two minutes. Now, add the leek and celery then stir for 3 minutes. Time to add the beetroot, corn, a bit of garlic granules, a bit of ginger and salt. Stir all to mix well. Adjust seasoning. Now add 3 to 4 tablespoons of water then, stir continuously for 4 to 5 minutes the time for the water to dry out and for the beetroots to absorb the other ingredients. Once this part is done, remove the wok from the hob, cover and leave aside.
Now onto the potatoes rostis, also called “pomme pallaisson” in French. These are simply small potatoes pancakes and with a big baking potato for example, you can easily obtain 4 small pancakes.
Heat 1 tablespoon of oil and make sure the surface of the frying pan is covered. When the pan is hot enough, divide the potatoes straws in 4 little mounts and place them on the pan.
Gently flatten each one and fry each side for 2 to 2.30 minutes. Only use a thin spatula or a large bread knife to turn the rostis over. Serve as suggested below.
After hollowing the aubergines, set the skins aside and grate its flesh.
Cut the onion in half, chop one half for the peanut sauce and grate the other half for the stuffing.
In a bowl, mix together the grated aubergine flesh, and everything that has been grated. Add in the garlic, salt, pepper and two tablespoons of oil. Taste and adjust the seasoning before scooping the mix into the aubergine skins. Place the stuffed aubergines into a Pyrex dish, then into the oven for 1 hour at 180C.
Peel the plantain and cut it in 4. Place in a baking tin, drizzle with oil, salt and put it in the oven with the aubergines for 25 minutes (preferably in the last 25 minutes).
In the meantime, prepare the sauce. Simply fry the chopped onion in one tablespoon of oil for 2 minutes, then, scoop in 2 tablespoons of peanut butter. Stir to dilute for 1 minute then pour in 400ml of water. Leave to gently simmer and reduce for 7 to 10 minutes.
Serve as suggested with the peanut sauce on the side or bottom as it may overpower the taste of the aubergine. Enjoy.