Thursday, September 6, 2012

Biryani by DH

We love visiting local market stalls and DH picked up a lime chutney from a market in Canberra and he's been wanting to make an Indian meal for a while. I bought this enamel pan from Aldi recently and DH has been using this for lots of his recipes. This biryani dish was one of them. 
The poppadoms (bought from a local Indian grocer), the mango chutney and lime chutney made more authentic for us.
DH did add a chicken curry onto the menu for the night so you could say we had a smallish banquet.

The biryani masala paste from the same local indian grocer was the basis for this dish.

Here's the recipe on the label.
Recipe: For 1/2 kg rice, add required quantity of water, 200g cut vegetables (of your choice) required salt, 3 tsp ghee, 3tsp Priya Biryani masala paste and cook. Mix well and serve hot.
Optional: If desired add few stems of coriander leaves and mint leaves.
DH added pieces of leftover roast lamb.
Don't knock it until you've tried it. DH added 3 tablespoons of the paste so it really did taste like the real deal.

Monday, September 3, 2012

Lemon slice

This is what I was trying to achieve in June when I first tested Mum's lemon slice recipe. This version received 2 thumbs up on Sunday and a request for the recipe so I think I've nailed it by using a foil rectangle tray with lid that I bought at Woolies.

I'm stoked.

Battered zucchini flowers

I can only give you part of this recipe because the cheese/mint filling was already inserted into the frozen filled zucchini flowers when I was helping GM.

The batter uses half flour and half cornflour and the liquid is beer. Only use enough beer to make the batter smooth. Drink the remaining beer. Don't waste it!

Use a small saucepan with frying oil to lightly fry the batter dunked zucchini flowers and drain them on paper towel.
Serve warm with lemon juice. How else would you dress a Greek dish? (rhetorical question) :))

Impossible pie

Here's another one of Mum's 1990s recipe that could make a comeback.

Ingredients
4 eggs
1/2 c butter or margarine
1/2c plain flour
2c milk
1c sugar
1c coconut
2t vanilla essence

Method
  1. Blend all the ingredients together.
  2. Pour into a greased pyrex pie dish.
  3. Bake at 180c for 1 hour or until the centre is firm.
The flour settles at the base to form a crust.
The coconut forms the top crust and the centre form an egg custard. Mmm custard.

Koulourakia

Now below are the ingredients for Koulourakia that Mum used. Once I test this out with a Tess Mallos recipe, I'll post up the recipe review for you.

Ingredients:
5 eggs
1c milk
1c oil
125g butter
1c sugar
1t baking powder
1 nip ouzo
sesame soaked and dried for garnish

Logmathes- cypriot donut balls

This is my aunty's signature dish. I've tried this recipe once but I need another go at it.

Ingredients:
3c plain flour
4c potato flour or deb
2 c cornflour
yeast

Method:
Mix yeast in milk and sugar.
  • Add the yeast to flour mix

  • Add water until smooth paste

  • Allow to stand for 1 hour.

  • Fry in ball shapes using wet hands to form ball shape through your thumb and index finger. Or just use a wet dessert spoon. It's easier.

  • Serve dusted with sugar and cinnamon. If you're keen, dunk the donut balls in syrup when hot.

  • Chick pea rissoles

    Chick pea rissoles are a staphe leading up to Easter.

    Ingredients
    250gm chick peas
    4 c onion, garlic, mint parsley mixture chopped
    1t bicarb soda
    4c self raising flour
    1 1/2c water


    Method
    1. Soak chick peas over night.
    2. Crush chic kpeas and remove outer shell
    3. Mix ingredients together
    4. Form rissole balls
    5. Shallow fry
    6. Serve with lemon juice and tsatsiki

    Caramel slice

    Here's one I know DH will love because of the chocolate and caramel.

    Base layer:
    1c self raising flour
    1c brown sugar
    1c coconut
    100g melted butter
    1. Melt butter and mix in dry ingredients
    2. Spread into a greased slice tin.
    3. Bake in a moderate oven for 10 minutes

    Caramel layer:
    1 tin condensed milk
    1T butter
    2T golden syrup
    1. Place all ingredients in saucepan and slowly bring to the boil.
    2. Spread caramel layer over the base layer and bake for 10 minutes.
    3. Allow to cool

    Chocolate layer:
    1/2 c drinking chocolate
    100g copha
    1. Melt copha and mix in chocloate
    2. Spread over the caramel layer and allow to set in the fridge.

    Carrot cake

    This is a regular cake Mum used to make in the 1990's.

    Ingredients:
    3c plain flour
    2t baking powder
    1t bicarb of soda
    1t cinnamon
    1t nutmeg
    1/2t garam masala powder
    3 eggs
    1c sugar
    1 1/2c sunflower oil
    vanilla essence
    pinch salt
    1c sultanas
    1/2c walnuts chopped
    3c grated zucchini or carrots

    Method:
    1. Beat eggs, sugar, vanilla and salt until creamy.
    2. Add oil and mix.
    3. Sift flour and other ingredients into the mixture.
    4. Cook in the oven at 350 deg F

    Icing:
    125gm philly cheese
    1T butter
    2c icing sugar
    vanilla essence

    Beat until creamy and frost the cake when the cake is cold.

    Meat croquettes

    This is what Mum puts into meat croquettes.
    Ingredients:
    3 T butter
    5 T flour
    1c beef stock
    250g cold cooked lean veal shredded
    1T salt
    freshly ground pepper
    dash of nutmeg
    1t worstershire sauce
    1c breadcrumbs
    2 egg whites
    oil for frying
    Parsley to garnish