I do theses sometimes, lovely as a little snack and nibble on with an indian!! Baked Onion Bhajis Ingredients Makes: 8 bhajis For the Bhaji Mix 5 small onions, sliced 5mm thick 5 tablespoons chickpea (besan) flour 1 pinch salt 1/2 teaspoon cumin 1/2 teaspoon ground coriander extra-virgin olive oil, as needed 1 tablespoon tomato puree water, as needed Spices for the Pan 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 1/4 teaspoon chilli powder Method Prep:10min › Cook:1hr › Ready in:1hr10min Preheat the oven to 200 C / Gas 6. Line a large baking tray with baking parchment. Gently sweat the onions off in a frying pan with some oil until they turn translucent, about 6-8 minutes. Sprinkle in the chilli powder and mix. Add the turmeric, cumin, ginger, coriander and stir well. Remove from the heat. Place the chickpea flour, salt, coriander, cumin into a medium bowl and mix well. Add the onions and tomato puree into a bowl and mix. Add a little bit of water to get the correct consistency, it should be wet and easy to stir, but not sloppy. Drizzle some oil onto the prepared tray, place 2 tablespoons of the onion mix onto the tray for each bhaji, flatten slightly with the back of the spoon. Bake on the middle shelf of the oven for 20-25 minutes, drizzle a little oil on top of the bhajis and bake for an additional 25 minutes or until golden brown. Serve hot, enjoy!
And i couldnt resist adding a curry too!! Coconut Chilli Chicken Ingredients 3 Teaspoons Lemongrass or 2 stalks 200gm Tomatoes 1 Teaspoon Ginger Dash of dark soy sauce 3 Hot red chillis Dash of worcestershire sauce 3 Garlic cloves 6 Apricots, halved and stoned 1 Bunch of coriander 2 Tablespoons olive oil 2 Chicken breasts or similar 2 Limes 1 Can coconut milk Preparation Method Peel and discard the outer leaves of the lemongrass - they can be tough. Cut the inner leaves into short lengths and place in the food processor. Peel and slice the ginger, chillies and garlic, add to the lemongrass. Chop the stems and half the coriander, add to te food processor, reserving the rest for later. Grate the lime zest into the food processor reserving the limes for later, then chop everything to a coarse paste. Add a little oil and scrape the sides down with a spatula if it sticks. Add the soy and Worcester sauce and the tomatoes and process for a few seconds longer. Warm some oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes stirring constantly, until fragrant. Then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15 - 20 minutes. Meanwhile halve and stone the apricots and leave them to one side. Test the chicken for doneness, making certain it is cooked right the way through, then add the apricots, leave to simmer for a five minutes then add the juice of the limes and the reserved coriander leaves at the last minute.
yw Sam........... And healthier too!! Just remember to oil them all over and dont let any bits stick out as they will burn, try tucking it all into a ball and flatten it! <3
I have been reading this thread far too much, I dreamt this morning that I was in SaM's kitchen and she was making/cooking banana cake while I read the ingredients out to her. Btw SaM, looking good!!
Potatoe Salad calorie wise | low calories, cheese | eggs, fancy's | family | friends, salads 250 mL 1 cup sour cream 5 mL 1 tsp salt 3 mL ½ tsp pepper 25 mL 4 tsp mustard; prepared 125 mL ½ cup cream cheese spread; softened 125 mL ½ cup - 1 bunch radishes; chopped 125 mL ½ cup - 6 stalks green onion; chopped 125 mL ½ cup celery; chopped optional 4 eggs; hard cooked, chopped 60 mL ¼ cup cilantro or parsley; fresh chooped 1 L 4 cups about 5 lar potatoes; cooked, cubed 125 mL ½ cup to ¾ cup water * Mix potatoes, eggs, celery, radishes and green onions in a large bowl. * In another bowl, combine sour cream, cream cheese spread, salt, pepper and prepared mustard. NOTE: * If you find the consistency too thick, add a bit of water, in above mixture. * Add ingredients to potato mixture and toss lightly. * Chill at least 1 hour. * Sprinkle with cilantro or parsley before serving. Nutrition Facts Serving Size 119 g Amount Per Serving Calories 142 Calories from Fat 86 % Daily Value* Total Fat 9.6g 15% | Saturated Fat 5.2g 26% | Trans Fat 0. 0g | Cholesterol 87mg 29% | Sodium 265mg 11% | Potassium 291mg 8% | Total Carbohydrates 9.7g 3% | Dietary Fiber 1.5g 6% | Sugars 0.9g | Protein 4.8g | Vitamin A 8% | Vitamin C 17% | Calcium 5% | Iron 5% | Nutrition Grade B- * Based on a 2000 calorie diet Notes: Khuram Fancy Yield: 12 Servings
Red Velvet Cake 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 tablespoons cocoa 4 tablespoons red food coloring 1 teaspoon salt 1 teaspoon vanilla extract 1 cup buttermilk 2 1/2 cups sifted all-purpose flour 1 1/2 teaspoons baking soda 1 tablespoon distilled white vinegar Icing: 5 tablespoons all-purpose flour 1 cup milk 1 cup white sugar 1 cup butter, room temperature 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack. Frost with cream cheese icing: 1/2 cup unsalted butter, softened 1 package (8 oz) cream cheese, softened 1 teaspoon vanilla 3 cups powdered sugar, plus more as needed Directions 1 In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy. 2 Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency. This is my absolute favorite cake!
Chipotle Burrito Bowl: 1. Put on shoes, jacket (you can wear pajamas for this one) 2. Grab keys 3. Go to garage 4. Get into car 5. Open garage door (4 and 5 are interchangeable) 6. Drive to Chipotle 7. Avoid parking in Handicap space 8. Buy Burrito Bowl. 9. Garnish it with hot sauce and lemon juice 10. Eat it. 11. Tell people, "I'm having Chipotle, who's jealous?"
