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What you need:

For the witches brew

6 cups broccoli florets – steamed

2 cups veggie or mushroom broth
1/3 cup soy creamer, plain
1 cup white potato, baked with skin
1 cup white cannellini beans
2 Tbsp apple cider vinegar
1/3 cup grated cheddar cheese
2-3 Tbsp olive oil + salt to taste
2 Tbsp maple syrup (optional for a sweet accent)
garnish: roasted broccoli florets coated in melted cheddar cheese

For the Cheesy Garlic Broomsticks and Witches Hats
1 ball pizza dough
garlic granules
1/4 cup melted butter
1/2 cup grated cheddar cheese

What you do:

Prepare soup in a high speed blender or use immersion handstick blender).

First steam 6 cups of broccoli florets. Add 3 cups to a blender. Also add in the potato, beans, cheese, creamer, optional oil/butter and veggie broth. Blend until smooth. Add in the remaining broccoli and either pulse to keep the soup “chunky” style or puree smooth for a creamy soup. Salt and pepper to taste. Simmer on stove top until ready to serve.

For the broomsticks:

preheat oven to 200 C /400 F / gas mark 6

Roll out dough to 3/4 ” thick. Slice into long strips (the broomsticks). Then using about 1/4 of the dough, cut out triangle shapes. You can make these into witches hats as well as use them for the broomstick bristles. Slice the triangles into a broom shape. The dough will rise as it bakes, but still resemble the brooms. Lay the brooms and hats on a greased baking sheet. Brush with melted butter & sprinkle with garlic and cheese.

Bake for ten minutes, Broil on high for an additional minute until the cheese bubbles.

Serve the brew!

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What you need:

3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Granny Smith or similar)
4 strips of lemon peel  (use a vegetable peeler to strip 4 lengths)
Juice of one lemon, about 3-4 Tbsp
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/4 cup of white sugar
1 cup of water
1/2 teaspoon of salt

What you do:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
Ready to serve, either hot or refrigerated.

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What you need:

2 cups plain flour
1 cup boiling water
1/4 tsp salt
sesame oil
5 spring onions, sliced finely
oil for frying

What you do:

In a bowl, mix together the flour, salt and boiling water until it all comes together. Carefully use your hands to then knead the ball of dough until it’s smooth, about 5-10 minutes. If it’s still too hot, let it cool for a bit before starting to knead. Wrap with plastic wrap and set aside for at least 30 minutes; keep it in the fridge if you’re leaving it for longer.

Divide the rested dough ball into 6 pieces. Roll each piece into a flat, thin round, dusting with flour if the dough is sticking. Brush the surface of the round with sesame oil and then sprinkle over a sixth of the chopped spring onion. Roll the round tightly like a swiss roll, with the oil and spring onions on the inside. Curl this now tubular dough piece into a tight snail shape, tucking the end underneath.

Now roll this snail shaped piece of dough out into a round about 5 inches in diameter. Pieces of spring onion will start falling out but don’t worry – just show them who’s boss and jam them back into the dough. Repeat with the rest of the dough pieces (I start to fry at the same time as rolling them out).

Heat a frying pan (mine is nonstick) over medium heat. Add about a tablespoon of oil and fry each pancake on both sides until golden brown, draining on kitchen paper when cooked; repeat with all the pancakes.

Cut into wedges and serve.

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What you need:

3 large potatoes
1 spanish onion
spanish olive oil
8 large eggs
8oz /225g chorizo sausages (hot)
1 handful pitted spanish olives (green olives)
salt (to season)

What you do:

Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons. Repeat this with the Spanish onion.

Pour olive oil in a deep frying pan over a high heat – use enough oil to just cover the onion and potatoes.

Once the oil is hot, drop in a slice of onion and this should start frying immediately. Cook the onion for around 10 minutes until golden and then add the sliced potatoes. Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.

Drain the oil from the potato and onion and mix in the egg and place into a separate dish. Let it rest for 10 minutes while you cook the chorizo and olives.

Chop the chorizo into chunks and half the pitted olives.

In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix.

Season and stir slowly

To make the tortilla place a non-stick pan over a medium heat and drizzle in a bit of olive oil.

Pour the tortilla mix inside the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the ‘non-cooked side’ of the tortilla back into the pan to cook.

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what you need:

4 large onions
10 sage leaves
125g/¼lb of breadcrumbs
40g/1½oz butter
salt and pepper to taste
1 egg

What you do:

Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.

Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.

It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
Place into and oven proof dish & cook for around 20 to 25 mins.
Serve hot.

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What you need:

5 oz / 150g butter or margarine
5oz / 150g castor sugar
13oz / 375g plain flour
1 tsp baking powder
1 egg
a few drops of vanilla essence

What you do:

In a bowl, beat butter and sugar until creamy. Beat in egg and vanilla to taste.
Sift in flour, and baking powder, blend with spoon, then work by hand to form a dough. Knead lightly until smooth.
wrap dough in cling film and place in fridge for 40 mins.
Roll out dough on a floured surface about 0.3 thick, use can then use Christmas or any other cutters, to make biscuits.

You can then use the same cutters as i did to cut out shapes in the rolled out icing, and decorate.

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