Recipes

We have shared many recipes along the way and these are some that work for us....

Pasta N" Callaloo
Saute sliced Onions and Finely diced Garlic lightly in olive oil.
Add washed and sliced Callaloo ( or Spinach), saute keep moivng in pan, add a little chicken broth and keep moving until tender, about 10 minutes.
Add Cooked Garbanzo Beans and cooked Penne Pasta. Add more chicken broth to keep moist. Simmer until heated through.
Serve with dried chillie peppers and Fresh Parmesan.

Pigeon Pea Curry
Serves 2

3/4 cup dries Pigeon peas, soaked overnight
1/2 tsp. salt
1/4 green chili
1/2 onion diced
4 cloves garlic, diced
2 tbsp. curry powder
1 tsps. gram marsala
2 medium Tania, or dasheen, small diced ( any starch)
1 bay leaf
2 - 2.5 cups water.
Pressure cooker Meal. Cook out all the spices in a little olive oil, add onions, garlic, chili and starch.
Stir add the drained pigeon peas, bay leaf and water.
Bring to Pressure and cook for 16-17 minutes. use Natural pressure release to finish cooking.
Once cooked carefully open pan and enjoy with brown rice.
** quantity of water will depend on size of Tania.


Baboti Chicken
serves 4
1lb boneless chicken, diced**
2 onions, chopped
2 cloves garlic, crushed
12oz can diced tomatoes
1 cup cranberries
2 bananas, sliced
1tbp curry paste
Sauté chicken in canola oil with onions and garlic until lightly brown. Add remaining ingredients and simmer until chicken is cooked and banana has broken down into the sauce, about 12  minutes.
serve over couscous, with side dishes of Mango Chutney, yogurt and dried coconut.
** replace fresh chicken with tinned chicken, but add once the sauce is cooked.

Turkish Bread / Pitta

1/2 cup warm water

2 tsp milk powder

1 tsp yeast

1 tsp sugar

**Mix all of the above and leave in warm place to froth.

 

4 cups flour total ie.

1 cups Strong / Bread Flour

3 cups other Flour Rice Flour or Buckwheat or Wholewheat, stoneground etc

1 Tbsp of Vital Wheat Glutin / per Cup of flour that is not strong.

1 tsp salt

1 vit C tablet crushed

**Sift the flour and other 3 ingredients. 

Next add Yeast mix to the flour mix plus 2 tablespoons of olive oil & 1 cup of water. Mix well to make a wet dough. ( you may need up ot 1/4 cup more cold water). Kneed to 5 minutes. Return to lightly oiled bowl and put in warm place until doubled in size. Split into 4 and put each into the fridge. The dough will continue to rise a little.

Dough will keep up to 2 wks in the fridge. When you want to use, take a bowl out and let it come to room temperature, now its ready to roll.

Great for pitta, use bit size pieces and roll into small oval, cook in a heavy dry pan a few minutes on each side.

Pizza, roll out to a large round, with a thicker edge, top and either grill or bake in the oven

Make small rolls, bake at 350 degrees till they sound hallow.

You can use to make a loaf of bread too.
 

Brown lentil Curry ( adapted for Pressure Cooker)
Serves; 2

2/3 cup dried brown lentils, soaked overnight

3 Dried Shataki Mushrooms soaked in water, then finely diced

1/2 onion diced

1tsp Garlic

2 tsp corriander

2 tsp cumin

3 tsp curry

1 tsp Garma marsala

2 cups water

1 apple diced

Sautés Onions & garlic in a little olive, add all spices, stir well, add apple and mushrooms continue to cook for spices to develop. Add lentils and water. Bring to pressure for 9 minutes, let pressure release naturally. Release lid, add 2tbsp lemon juice.

Serve over brown rice.

Lentil Bolognaise

Source: A La Dev

Serves; 4

12 oz Spaghetti

6oz brown lentils

1 large onion (medium Chopped)

1 large carrot, thin chop

1stick celery, thin chopped

2 cloves garlic

1 400g can diced tomatoes

1 sm can tom sauce

2 tbsp oil

Dash Cayenne

4 tsp Thyme

2 tsp Rosemary

1 tsp paprika

1 tsp basil

2 tsp dried parsley ( 1/2 cup fresh)
back pepper

Lentil is cooked in 8oz water, for 45 mins / if soaked overnight will cook in about 12 minutes!

Then add other ingredients to pan and bring to simmering and hold for 15 mins. Cook spagetti to suit in large pan. Add Parmesan Cheese at table according to taste.
 

Double Chocolate Walnut Black Bean Birthday Cake

1 cup apple sauce

1.5 cups brown sugar

4 eggs

2 tsp vanilla

1 cup carob

1 tsp baking powder

1 tsp baking soda

1.5 cups flour

1/2 cup chopped walnuts

1 cup choc or carob chips

2 x 15 oz cans black beans, pureed ( I use 4 cups cooked )

Preheat oven 350, Whisk Apple sauce and sugar, beat in eggs, add vanilla. Add cocoa, baking soda, baking powder, flour. Fold in Walnuts and choc chips. Add pureed beans.

Pour batter into 4 mini silicone loaf pans ( greased). Bake approx. 45 mins.

Thai Chickpeas

Serves; 2 -3

3/4 cup dry Chick Peas, rinsed and soaked overnight in water

1 Cup Coconut milk & 1/2 Cup water

1 tsp minced Garlic

1 small sweet potatoes diced

1/2 can plum tomatoes, drained, diced

1/2 tbsp curry powder

2 tbsp fresh coriander

Optional - 1/4 cup fresh basil
1 tbsp Tamari Soy Sauce

Drain and rinse chickpeas. In cooker , combine chickpeas, coconut milk, water, garlic, sweet potatoes, tomatoes, curry powder and coriander.

Lock lid in place an bring to high pressure, lower heat to maintain pressure and cook for 18 minutes. Allow pressure to come down naturally. Remove lid, if chickpeas are not tender, replace lid and cook a little longer.

Adjust seasoning. If required add basil and soy sauce. Is excellent without the soy & Basil.

Beetroot Hummus & Pitta

Serves; 4
 

8 oz cooked beetroot in natural juice ( cook in pressure cooker / or tinned)   

1/2 cup breadcrumbs ( 1 slice)   

1 clove garlic crushed   

3 tbsp extra virgin olive oil   

2 tbsp grated Horseradish ( 1 tbsp creamed)   

1 tbsp fresh lemon juice   

sea salt & fresh black pepper   

Put Beets, breadcrumbs, garlic, oil horseradish and lemon juice in blender, blend till smooth puree, season well and chill.