Tuesday, 1 August 2017

Sour Dough Waffles for Ceilidh

Sough Dough Waffles

2 cups flour
2 cups water

Place this in a plastic container and let it sour by leaving it slighty uncovered and stirring it occasionally (ever four hours) with a wooden or plastic spooon, not metal.

In a day or two you will see it bubbling and know that it is sour.

Take out most of the dough into another bowl.
Add 1 tsp soda
1/2 tsp salt
2 tablespoons of sugar

Let sit for 10 minutes.  The mixture will get twice as big so let that be the judge of the size of bowl you use.

Add 1 egg well beaten and 1/4 cup oil.

Let the waffles cook for 2 minutes each, at least, and perhaps three.
Oil the waffle iron well with a brush

For the next day, add 2 more cups water, 2 cups flour and with what was left in the container, it should sour in a day.

Ceilidh and I would usually triple the recipe to feed about 12 people.

The whipping cream and sliced fruit on top of the waffles also helped to feed them.




Tuesday, 27 June 2017

Mexi-Tortilla Dip

          Mexi-Tortilla Dip

2   11 oz cans          Mexi-Corn (dice up green & red peppers
2   4 oz. cans           Green Chillies
1 - 2 or 1/2 fresh     Jallepeno's
1 cup                       Sour Cream
1 tsp. (less!)            cayenne pepper
1 tsp.                       garlic powder
5 drops                    tobacco sauce
2 cups                     shredded cheddar
1 cup                       mayonnaise -if needed

Eat this with Tortilla Chips
Yum!

Friday, 19 May 2017

Marina's Bun

Buns – Marina’s Recipe

7 c.            flour
½ c.                   sugar
2 Tblsp.   yeast
2 tsp.        salt
2                eggs (whisked)
2 ½ c.       water
½ c.          oil

Add wet ingredients to dry and mix on high for 5 min.  Let rise ½ hour. Knead and let rise again.


Tuna Rolls


Tuna Rolls         Bake @ 425 degrees for 20 min.

Filling
7 ½ oz can   Tuna
1                Onion (small)
1 tsp.           Green Pepper (diced)
½ c.            Cheddar Cheese (shredded)
1                Egg

Dough
1 c.             Flour
1 ¾ tsp.       Baking Powder
1 tsp.           Sugar
¼ tsp.         Salt
 ¼ c.            Margarine (cut into above mixture)
Add:            1 Egg & 1/3 c. Milk

Mix and turn out on floured board.  Kneed Lightly.
Roll into 12 by 10 rectangle.. Spread Tuna onto the dough and roll up like a Jelly Roll.  Place cut side down on ungreased baking sheet.

Cheese Sauce :    Melt 1 Tblsp. butter in sauce pan
                        Add 2 Tblsp. flour and enoght milk
                        To make a medium white sauce

                        Add shredded cheddar cheese to taste.

David & I always double this recipe and then we have leftovers.....sometimes not!

Thursday, 18 May 2017

Chocolate Cherry Bundt Cake

Bonnie told me that she wanted to be the cake lady.  That is why she was making the poppyseed chiffon cake.  I thought that she would need other pans than just an angel food cake pan if she were going to be the cake lady, so I found a bundt pan for her.  At the thrift store, of course. 

Now here is a recipe for her to try in the new-to-her cake pan.  I found it on a quick google search.  It may not be the recipe Moiya used, but we can make corrections later:  Chocolate Cherry Bundt Cake.

I want her to be known as Tne Cake Lady.  This recipe should work to widen her cake repetoire.

  • 1(18 ounce) box chocolate cake mix
  • 12cup cooking oil
  • 2large eggs
  • 1teaspoon vanilla
  • 1(21 ounce) can cherry pie filling
  • 1cup chocolate chips

Directions

  1. Mix cake mix, eggs oil and vanilla with mixer.
  2. The batter will be very thick and heavy.
  3. Add cherry pie filling and mix with mixer.
  4. Add chocolate chips and stir with wooden spoon.
  5. Grease bundt pan and fill with batter and level out.
  6. Bake at 350 degrees for 50 to 55 minutes or until cake test done.
  7. Cool in pan for 15 minutes and remove from pan.
  8. When cooled sprinkle with confectionery sugar.

Wednesday, 3 May 2017

Easy Pizza Sauce for Bonnie

Making pizza dough becomes easy with time.
As well, it can wait around for a number of hours
to be made, as did the Bonnie's pizza above.
Bonnie made some pizza dough at 6:30 am and then forgot about it and went to work, walking back in the door at 5:30 pm.

She saw the dough, put it on the pizza pan and covered it with sauce and a sharp cheddar cheese.

Now she asks me how to make her own sauce.

Ingredients for a simple sauce follow.

As well, you can put "pizza sauce" in the search engine of this blog and find another excellent and easy sauce.

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced (you may add up to 8 cloves)
1 (14 1/2 ounce) can diced tomatoes, undrained (or a 28 oz tin)
1⁄4 teaspoon salt
1⁄8 teaspoon pepper, freshly ground
2 tablespoons fresh basil, coarsely chopped or 2 teaspoons dried basil
(Another choices for the spices is 1 tsp dried basil, 1 tsp dry oregano, 1 tsp thyme.  Or another choices is just to use 1 tbsp dried Italian seasoning.)

Directions
Heat oil in medium saucepan over a medium heat until hot.

Add garlic; cook 30 seconds or until fragrant.

Stir in tomatoes, salt and pepper and cook for 8-10 (up to 20 min) minutes or until slightly thickened, stirring and mashing tomatoes with potato masher until crushed.

Stir in basil.

Place in small bowl; cool to room temperature This sauce may be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen.

Monday, 3 April 2017

African peanut lentil soup

AFRICAN PEANUT LENTIL SOUP

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PREP TIME
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African Inspired Peanut Lentil Soup. African Peanut Stew with lentils and veggies. Harissa Spice, Nut butter, Sweet potato, veggies and lentils. Serves 3 to 4 or more.
Author: 
Recipe type: stew
Cuisine: African Inspired
Serves: 3
INGREDIENTS
  • 1 tsp oil
  • ½ medium onion
  • 2 juicy tomatoes
  • 4-5 garlic cloves
  • 1 inch ginger
  • 1 tbsp sambal oelek or asian chili sauce or other hot chile sauce to taste
  • 1 tbsp tomato paste or ketchup
  • 1.5 tsp ground cumin
  • 2 tsp ground coriander
  • 1 to 1.5 tsp Harissa Spice Blend or harissa spice paste or use paprika
  • ¼ tsp black pepper
  • ¼ cup nut butter like peanut butter or almond butter
  • 2 tbsp peanuts
  • ½ cup red lentils (masoor dal)
  • 2 cups veggies, chopped small or thin slices - zucchini, sweet potato or potato, carrots, eggplant, broccoflower etc
  • 2.5 to 3 cups vegetable stock or water
  • ¾ tsp to 1 salt
  • 1 tsp or more lime or lemon juice
  • ½ cup packed baby spinach or other baby greens.
INSTRUCTIONS
  1. Heat oil in a saucepan over medium heat. Add onions and cook until translucent. 5 minutes
  2. Meanwhile, blend the tomatoes, garlic, ginger, chili sauce, tomato paste, spices until pureed. Add to the saucepan. Cook for 5 to 6 minutes.
  3. Add peanut butter, half of the nuts, lentils, veggies, stock, salt and lemon juice. Mix, cover and cook.
  4. Stir at 15 minutes.Taste and adjust salt, heat and check if the veggies are al-dente. Add in the baby spinach. Cook for another 5 minutes or until the veggies and lentils are cooked through. Add more water if needed.
  5. Garnish with rest of the peanuts, cilantro, more lemon juice. Serve with flatbread, crackers or as is.
NOTES
Pressure Cook: Follow steps 1 and 2 in a pressure cooker over medium heat. Add peanut butter, lentils, half of the peanuts, veggies, stock, salt and lemon juice, mix, close the lid and bring to high pressure. Cook for 5 minutes * (Manual setting for 5 minutes for IP). Let the pressure release naturally. Taste and adjust salt and spice. Fold in the spinach and let it sit for 2 minutes in the hot stew before serving.

* Depending on your pressure cooker, lentils and your preference of consistency, you might need to cook for less or more time.