Friday, June 25, 2010

Black-eyed Bean, Mushroom & Silverbeet Balti

Swiss Chard Aka Silverbeet Leaves Growing in a Vegetable Garden Photographic Print

In my current menu I have this recipe. The link is broken, thankfully the good people of Riverford recovered it for me.

Black eyed bean, mushroom and chard balti

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Serves: 4


If you have aubergines and courgettes in your box, substitute the mushrooms and chard for these, chop them into small chunks, you may need to cook them for slightly longer.

1 can black eyed beans, rinsed and drained
300g chard, roughly chopped
200g mushrooms, halved
3 tbsps oil
3cm piece root ginger, grated
2 cloves garlic, crushed
1 green chilli, finely chopped (1 tsp dried chilli if not available)
2 tsp paprika
2 tsp ground coriander
1 tsp ground cumin
handful fresh coriander, chopped
5 tomatoes, chopped
salt to season


Heat oil in a large pan over a medium heat. Fry the garlic, chilli and ginger for a couple of minutes. Add the rest of the spices and cook for another minute, then add the chard and mushrooms, cook for a further 2-3 minutes. Stir in tomatoes, beans and coriander, cook for another 5 minutes or so. Season to taste. Serve with basmati rice, yoghurt and pickles.

Friday, June 18, 2010

Jalapeno Jumping

Jalapeno Chiles, Mexico

This is a week early, so hopefully not too premature. I have a large jar of 6/10 heat jalapeno peppers to use up. Also we are getting a large jar of anchovies.

Tuesday 29th ~ Mexican Pita Pizzas
Wednesday ~ Corn Quesadillas with Bean Salad
Thursday ~ Chihuahua Rice
Friday ~ Capsicum & Corn Enchiladas
Saturday ~ Spicy Bean Hotpot
Sunday ~ Puttanesca
Monday ~ Orrecchiette with Creamy Broccoli
Tuesday ~ Spaghetti with Chilli & Sun-dried Tomatoes
Wednesday ~ Pumpkin, Lemon & Broccoli Risotto
Thursday ~ Egg & Vegetable Curry
Friday ~ Mexican Potato & Salsa Salad
Saturday ~ Middle Eastern Chickpea & Vegetable Salad
Sunday ~ Spicy Potato Cakes
Monday ~ Chicken Tabouli Salad
Tuesday ~ Gnocchi with Sugo
Wednesday ~ Japanese Vegetarian Pancakes
Thursday ~ Sausage Bake with Rocket Pesto
Friday ~ Lima Bean Soup (an adaptation of Pea Soup from Cookery The Australia Way about 2003) to use up left over dried lima beans

Interesting recipes: Lentil Tabouli with Crisp Garlic Bread

Swap recipes to use the left-over brussels sprouts:
Brussels Sprout, Carrot & Pasta Soup

Success from last week:

Cheesy Damper

Creamy Fettucine with Brussels Sprouts (not that good reheated)
Pumpkin & Capsicum Fajitas

Monday, June 14, 2010

Silverbeet & Black-eyed Bean Soup & Greek Lentil Soup

Dill, Horseradish and Chives

The above picture is dill, horseradish and chives. My husband picked a lot of chives from our other house to use this week, I eat horseradish cream sandwiches and tonight dill in our soup.

This is a recipe we have used in the past, possibly our first recipe with black-eyed beans. I liked the delicate flavour of the beans.

Silverbeet and Black-eyed Bean Soup

Serves 4-6

190g (1 metric cup 250ml size) or 1 1/4 US cups black eyed beans, soaked overnight in cold water or substitute a 400g tin of borlotti beans or lentils
40ml (2 metric tablespoons) olive oil
1 red onion, finely chopped
2 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds
1 dried bird's eye chilli, crumbled (optional)
1 litre (4 metric cups) chicken stock
400g tin diced Italian tomatoes (30g is 1oz) Roma
1 bunch silverbeet or chard, washed, trimmed, roughly chopped

Bring a large saucepan of water to the boil over high heat. Reduce the heat to medium and add the soaked black-eyed beans. Simmer for 30 minutes or until tender. Drain well.

In another large saucepan, heat the olive oil over medium heat. Add the onion, garlic, cumin, fennel seeds and chilli, and cook for 5 minutes, stirring continuously, until the onion is soft. Add the chicken stock and tomatoes, and simmer for 5 minutes.

Add the black-eyed beans and silverbeet. Simmer for about 10 minutes and serve immediately.

Adapted from recipe in Family Circle (Australian) October 2006.

Here is another recipe we use, we are eating it tonight with wombuk instead of spinach.

Greek Lentil, Spinach & Dill Soup

Serves 6.

2 tabs olive oil
3 medium brown onions, chopped finely
1 stick celery, chopped finely
1 medium carrot, chopped finely
2 cloves garlic, crushed
1/2 fresh long red chilli, seeded, sliced thinly or green chilli
2 bay leaves
6 stalks fresh parsley, or 1/3 cup chopped
1 1/2 cups (300g or 10oz) brown lentils
3 litres (12-15 cups) water
2 teaspoons salt
freshly ground black pepper
5oz/150g baby spinach leaves or Chinese cabbage
1 tab red wine vinegar, approx.
1/2 cup lightly packed fresh dill sprigs or 1/3 cup chopped
3 chicken stock cubes
3/4 teaspoon sugar

Heat the oil in a large saucepan, cook onion, celery and carrot, stirring, for about 5 mins or until softened. Add the garlic, chilli, bay leaves and parsley stalks, cook, stirring until fragrant. Add the lentils, stir to coat, add the water, bring to the boil. Reduce heat, simmer, uncovered, for about 20 mins or until lentils are tender. (Our own recipe says 1 1/2 hours, and usually 45 minutes is the minimum from memory.) Remove the bay leaves and parsley stalks. Season soup to taste with salt and pepper. Add the spinach, stir until wilted. Stir in vinegar to taste and sprinkle with dill. Suitable to freeze.

Adapted from: The Australian Women's Weekly June 2004

Cake made with oil

I often look in the taste site for cakes made with oil. Today I found a standard cake recipe in an odd cookbook we got secondhand a year or two ago. At the moment we are in an unusual position lately and have more butter than oil or we could have made it and showed you a picture. We deliberately got some butter in case the girls wanted to bake. My youngest is making some jam drop at the moment. (They turned out looking like kolaches, but they look delicious.) We are thinking baking helps our very frugal diet at the moment. I have some advice, don't look at the Taste site for cakes unless you are prepared to buy lots of ingredients and are not hungry!

The recipe comes from The Complete Australian Cookbook. Sometimes these types of books come up on ebay.

We have changed the flours from grams to cups, same with the mls for oil and water.

The cake has variations.

Basic Cake with Oil

240g flour or 1 2/3 cup
250g sugar, or 1 1/3 up
3 eggs, separated
125ml or 1/2 cup oil
125ml or 1/2 cup water
1 teaspoon vanilla essence or other flavouring
3 teaspoon baking powder
1/2 teaspoon salt (just remember Australian cups are bigger, same with tablespoons)

Sift the flour, sugar, baking powder and salt together in a mixing bowl.

Beat the egg yolks, oil and water together well in a bowl, then stir in the vanilla essence.

Add the egg mixture to the dry ingredients and mix thoroughly.

Beat the egg whites in another bowl until stiff but not dry, and fold into the batter.

Turn the batter out into two greased sandwich cake pans, 220mm in diameter, and bake in the oven at 190°C (375°F) for 30 minutes.

Turn out onto a wire cooling rack.


Chocolate cake: Sift 1 1/2 tablespoons cocoa with the dry ingredients

Spice Cake: Sift 1 teaspoon each of ground cinnamon, ground ginger and ground allspice together with the dry ingredients.

Coconut cake: Stir 3 tablespoon desiccated coconut into the batter before adding the egg whites.

Saturday, June 12, 2010

Menu Thoughts

Last fortnight I had some pumpkin recipes left over. We had just finished Pasta with Pumpkin Sauce and used up our pumpkin. No specials online on pumpkin. The next day, Tuesday, my husband brought home one, then two more Kent/Butternut cross pumpkins, very pretty. They are rounder on the bottom and have green patterned bits on them.

So on with the pumpkin recipes!

Monday ~ Low-GI Lentil Patties with Roast Tomato Sauce
Tuesday ~ Pumpkin & Capsicum Fajitas
Wednesday ~ Spicy Pumpkin & Coriander Fritters
Thursday ~ Curried Green Pea Soup (decided to use a recipe so similar from Cookery The Australia way, about 2003 version)
Friday ~ Vegetarian Japanese Pancakes
Saturday ~ Gnocchi with Sugo again
Sunday ~ Pasta with Pumpkin, Tomato & Butter Beans
Monday ~ Broccoli & Pasta
Tuesday ~ Creamy Roast Pumpkin Pasta
Wednesday ~ Black-eyed Bean, Mushroom & Silverbeet Balti
Thursday ~ Italian Soup with Cheesy Damper
Friday ~ Creamy Fettucine with Brussels Sprouts
Saturday ~ Vegetarian Japanese Pancakes
Sunday ~ Greek Lentil Soup
Monday ~ Pumpkin & Spinach Cannelloni

Swap recipes:

Adzuki Beans, Pumpkin & Ginger Casserole
Tomato & Rosemary Risotto Cake
Creamy Sweet Potato Pasta

Success from last week:

Vegetarian Japanese Pancakes. You know I love the ones from the taste site, well this recipe despite not having lovely fried pork mince embedded in the top, or nice steak pieces, it substantial, which is always an issue for me feeding a family. I like my meal to fill us up! We didn't have the salmon the recipe said it wasn't necessary. We tried our new Kewpie mayonnaise. It comes out like cream from the bottle. It made the pancakes really. We decided for our tastes, we are going to change the flour rations around. My daughter put on too much mayo, doesn't work.

Interesting recipes:

Black-eyed Pea Salad
Black-eyed Bean & Vegetable Curry
Exotic Spicy Black-eyed Black-eyed Bean Curry
Mince with Black-eyed Beans
Mexican black-eyed bean soup
Carribean Butternut Pumpkin & Sweet Corn Stew

My husband said that soon we are getting a large jar of anchovies! I wonder if there will be anchovy recipes on my blog in a month's time? It took 11 days to make this menu and I am about 4 days early!

I recipe for the Chrisco frozen vegetables:

Vegetable Fritters

Simple Songs

This song about simple living is by Josh Turner called I'll Be There. It gives a new meaning to simple living doesn't it?

Monday, June 7, 2010

Roasted Pumpkin, Boc Choy, Miso & Lentil Soup

Roasted Pumpkin with Bok Choy Lentil Soup

½ small or medium pumpkin (say kent or butternut)
Salt and pepper
2 tablespoons olive oil for coating pumpkin, plus 2 tablespoons for sautéing
1 cup dried lentils (orange)
2 litres water, 4 teasp stock powder
2 teas miso paste (shiro), some dulce seaweed (1/2 handful chopped with scissors)
1 teas salt,
1 small onion, diced
3 cloves garlic, finely chopped
8 button mushrooms, chopped
1 pound bok choy, washed and hard ends sliced off (also slice 1/3 lengthways- easier to eat)
1 teaspoon paprika

Wash the rind of the pumpkin. Scoop out the seeds and, wish a sturdy knife; cut the squash into 20 cm slices (angled). Toss the pumpkin in olive oil, salt.

Preheat the oven to 180°C. Lay the pumpkin slices on a trays lined with baking paper. Bake for 50 to 60 minutes, turning the pumpkin over halfway through, until tender (and well roasted).
At 25 minutes before the pumpkin is done, bring 2 litres of water to boil. Add dried lentils, and cook until soft, about 20 minutes. Add miso, salt (1 teasp) seaweed and stock powder.

While lentils are cooking, heat 2 tablespoons olive oil in a skillet. Add onions, sauté, when nearly transparent and beginning to caramelise add the garlic. After a while add mushrooms, sauté for 5 to 6 minutes. Put into soup mix. Turn heat up on pan and add a bit more oil, add bok choy (keep stirring the greens) and cook until beginning to brown in places and obviously well cooked. Transfer vegetables to soup pot.

Divide soup into individual bowls. Serve with pumpkin slices on the side, can slice pumpkin into bite-sized pieces and add to soup.

This recipe my husband adapted from appetite for China's recipe, Roasted Kaboucha Squash with Bok Choy

Tuesday, June 1, 2010

Anyone like dates?

Fruit Muffin and a Pot of Apricot Jam

I just came back from taking my daughter to gym. She was talking about dates and then muffins and I was intrigued, as I am a date scone lover from way back. Love sticky date pudding as well. Came home and found the recipe on my computer desk. She was talking about people eating them and offering them to the school head and someone asking for butter. Dates, butter, you get the picture. (Date Loaf?)

I found two nearly identical recipes online:

Date Muffins with Caramel Sauce

this one had extra spices and they both had different sauce

Ginger Date Muffins with Caramel Sauce

but this is it!

Ginger Date Muffins with Caramel Sauce

I figure if the kids liked it it must be good.

You guys have probably seen the Australian Woman's Weekly recipe in print?