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Cee’s Black & White Challenge: Food
Tag: food
Sunday Stills, the next challenge: International Food
Ed’s challenge this week is to bring in the international cuisine….
The cuisine of South Africa is sometimes called “rainbow cuisine”, as it has had a variety of multicultural sources and stages Here are a few that we make here in South Africa, but can also be found in other countries.
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Cupcakes
My husband loves cake and asked me to bake a butter cake. I decided to use my trusted recipe and make some cupcakes instead.
Ingredients
- 1 1/2 cup(s) Sifted Cake Flour
- 3 teaspoon(s) Baking Powder
- 1/4 teaspoon(s) Salt
- 45 ml Unsalted Butter
- 1 cup Sugar
- 3 large Eggs, room temperature
- 1 teaspoon(s) Vanilla Extract
- 3/4 cup(s )whole Milk
Directions
- Heat the oven to 180 degrees C. Lightly grease a muffin pan with butter and dust with all-purpose flour. ( I did not use paper cups) Sift the cake flour, baking powder, and salt into a large mixing bowl.
- Beat eggs and sugar till light and fluffy. Add the vanilla beat on medium-high, just until blended. Add the dry ingredients to this mixture. Mix well.
- Bring butter and milk to the boil and add it the the mixture. Mix well.
- Pour into the prepared muffin pans and bake until a wooden skewer inserted in the center comes out clean —15 minutes. Cool cupcakes in the pan on a wire rack for 5 minutes.
- Un-mold and cool completely. Ice with any icing you like.
Savoury Mince Spiral Scone Roll
Scones
2½ cups all-purpose flour
10 ml castor sugar
20 ml baking powder
2 ml salt
200 ml (180 g) butter, cut into small pieces
100 ml milk, plus extra for brushing
1 large egg
1. Reheat the oven to 200 C and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in the butter until the mixture is rough and crumbly.
3. In a separate bowl, milk and egg together.
Add this to the flour mixture and stir to just bring the dough together, turning out onto a lightly floured work surface to complete bringing it together with your hands. Roll the dough out into a rectangle.
Savoury Mince
15 ml olive oil
1 onion, finely chopped
500 g lean beef mince
10 ml dried Italian herb mixture
salt and freshly-milled black pepper to taste
45 ml parsley, finely chopped
1 Tablespoon of Worcestershire Sauce
Hint: This is subjective cooking at its best! You can add (or omit) any seasoning, herb or spice. You can add chili, garlic, curry and even vegetables such as diced potato and/or diced carrot, sliced mushrooms or peas. Enjoy being inventive!
Heat the oil and sauté the onion until translucent. Add the mince and brown lightly. Add the rest of the ingredients. Lower the heat and simmer with a lid on for about 20 to 30 minutes.
Beat 2 eggs and add it to the mixture whilst stirring. Stir fry until it becomes thick. Cool down .
Spread the cooled mince on the dough.
Roll the dough up and form a circle.
Use a pair of kitchen scissors and cut into slices.
Brush the dough with some milk and bake for 20 to 30 minutes until lightly browned.
Sunday Stills, the next challenge: Snacks
Ed’s prompt for this challenge is snacks!
A snack is a portion of food often smaller than a regular meal, generally eaten between meals. Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home.
Traditionally, snacks were prepared from ingredients commonly available in the home. Often leftovers, cold cuts sandwiches, nuts, fruit, and the like were used as snacks. From Wikipedia
http://vmtranblog.wordpress.com/2014/02/16/sunday-stills-the-next-challenge-snacks/
http://backroadstraveller.blogspot.com/2014/02/sunday-stills-next-challenge-snacks.html
Baked Beetroot
This is Jamie Oliver’s recipe for Baked Beetroot with balsamic vinegar, marjoram and garlic from his book “The Return of the Naked Chef” – serves 4.
Beetroot is a fantastic veg which is great served with white fish or grilled chicken along with some tasty beans.
455gr raw beetroots, preferably golf ball size, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful of fresh marjoram or sweet oregano, leaves picked
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
Preheat the oven to 200 C.
Tear off around a meter and a half of kitchen foil and fold it in half to give you double thickness. If you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole. Place them in the middle of the foil with the garlic and marjoram, (I used oregano and added a few shallots too) season generously with salt and freshly ground black pepper, then fold the sides in to the middle. Before you seal the foil, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Place in the preheated oven and cook for around 1 hour, until tender.
Zucchini pasta served with Savory Mince
If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. You can serve as is, or with a savory mince. Use a vegetable peeler or mandolin to make the thin zucchini strips.
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 cup freshly grated Parmesan, for serving (more to taste)
Method
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more.
Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
I have also added leeks cut in the same way.
2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with savory mince and freshly grated Cheddar cheese if desired.
Quiche
-
Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, or vegetables. Quiche can be served hot or cold. It is part of French cuisine, but is also popular in South Africa.
- I have made it without the crust.
Ingredients
For the crust:
· 1 1/2 cups flour
· 1/2 tsp salt
· 3-6 Tablespoons ice water
· grated cheese (optional)
For the spinach and feta Filling:
· One or two bunches chopped leaf spinach
· 1 medium onion, diced.
· 2 or 3 cloves of garlic, minced or pressed.
· 2 Tbsp butter
· 2 Tbsps olive oil
· 2 rings feta cheese
· 3 eggs
· 1 cup heavy cream or whole milk or Plain yoghurt
· salt and pepper to taste
(I have added some bacon and mushrooms too!)
How to make it
For the Crust:
-Mix the flour and the salt together in a medium bowl.
-Cut the butter into the flour and salt mixture . Drizzle the ice water over the top of the dough and mix.
For the Spinach and Feta Filling and Quiche Assembly:
-Preheat the oven to 180 degrees C.
-Heat the olive oil and butter over medium heat until the butter is melted and bubbly.
-Sweat the onion, garlic, mushrooms and bacon in the olive oil and butter mixture until the onions are translucent ..
-Add the spinach to this mixture and continue cooking until the spinach is heated through. Remove from the heat.
-Cut the feta into the spinach mixture and mix together. Set aside to cool.
– Roll dough out on a lightly floured board to the size you need for your pie tin
-Place the rolled out dough in the tin, place the spinach mixture in the dough.
-Beat together the eggs and cream. Add fresh ground pepper and a pinch of salt (you won’t need too much salt, as the feta is rather salty). Pour this mixture over the spinach/feta mix in the pie shell. Grate some cheese over it.
-Bake for about 45-60 minutes, or until a lovely brown on top and the eggs have set .
-Serve hot or cold!
Bombay Potatoes -my way
This is a Jamie Oliver recipe! I saw how he made this on a TV-programme and found the recipe on the internet.
Bombay Potatoes
Ingredients
3 tablespoons sunflower Oil
1 teaspoon mustard seeds
1 pinch of ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli powder
1 knob fresh ginger, peeled and finely chopped
6 potatoes, peeled, parboiled and cut into cubes
4 knobs butter
4 tomatoes cores removed and flesh diced
fresh coriander, roughly chopped
Method
1 Heat the oil in a pan and fry the spices for a few minutes.
2 Add the butter, then the potatoes, making sure they are completely coated in the spicy mixture.
3 Cook for about 10-15 mins, then stir in the tomatoes and the coriander.
However, this is my version of his recipe.
Bombay Potatoes
Ingredients
3 tablespoons olive Oil
1 teaspoon mustard seeds
1 pinch of ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli flakes
1 knob fresh ginger, peeled and finely chopped
6 potatoes, peeled, and cut into 1 cm slices
2 tablespoons butter
2 tomatoes cores removed and flesh diced
fresh coriander or parsley, roughly chopped
Method
1 Heat the oil and butter in a pan and fry the onions and garlic, add the spices and fry for a few minutes.
2 Then add the potatoes and a teaspoon of salt, making sure they are completely coated in the spicy mixture.Then stir in the tomatoes and the coriander. (or parsley – my husband does not like the taste of fresh coriander)
3, Cook till done.
I served this lovely spicy side dish with roasted chicken, boerewors, green beans and a tossed salad.
Pizza bread rolls
An easy lunch or dinner for those days that you just don’t know what to eat!
Serve it with sliced avocado or a tossed salad.
1 boiled egg chopped
1 small onion chopped
3-5 gherkins chopped
1 tin of tuna (drained)
Mix 50 ml mayonnaise 5ml tomato sauce and 5ml mustard.
Combine all these ingredients.
Spread the mixture on bread rolls, Sprinkle with grated cheese and paprika.
You can also put the same mixture into a red, yellow or green pepper. Grate some cheese over it and sprinkle with paprika.
Bake in 180 degree C oven until cheese is melted.
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