Thursday 30 November 2017

Red bean chocolate cake - from Australia

  • Easy red kidney bean cake from Australia.

  • 420 g canned kidney beans drained
  • 1 tbs coffee (liquid)
  • 1 tbs vanilla extract
  • 70 g cocoa powder unsweetened
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 125 g butter
  • 5 egg
  • 180 g sugar

Method:
  • In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.
  • STEP 2Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy.
  • STEP 3Add the remaining eggs one at a time, processing or beating well after each addition.
  • STEP 4Add bean mixture and process or beat until combined.
  • STEP 5Add sifted cocoa powder, baking powder, baking soda and salt and mix well.
  • STEP 6Pour batter into a 22 cm greased round or ring pan and bake for approximately 35 minutes at 180C. The cake will spring back when touched and skewer will come out clean when cooked.
  • Notes  It does rise quite a bit, but seems to deflate once it's out of the oven. You can use white beans and replace the cocoa with coconut flour (or finely ground coconut). Last time I made it I topped it with a choc butter icing as well. Water can substitute coffee.

Sunday 26 November 2017

Slow cooker creamy chicken, leeks and mushrooms

This is my recipe, but I found a very similar one at magicskillet.com 

Put in slow cooker:
3 large thinly sliced leeks
1 cup cubed potatoes (optional - may leave out if serving with mashed potatoes)
750g chicken pieces: thigh or breast fillets, seasoned with salt and pepper.
Pour over a good half to one cup lemon juice or white wine. 
Cook on High.

After 3 hours, add 100 - 200g thickly sliced mushrooms and 3 large cloves of garlic, crushed.
Cook for another hour, then remove lid. 
Add half to one cup of cream, or to taste.
Cook for a further hour, half covering with lid if it looks as if the liquid is not simmering well.

Total cooking time: 5 hours on high.

More good slow cooker recipes here.


Saturday 18 November 2017

Pumpkin curry

  • about 600 g pumpkin or butternut squash, cut into equal size cubes, roasted or microwaved until quite soft
  • 1 tsp black mustard or cumin seeds - dry fry for 1 minute
  • Fry 1 small red onion, finely chopped in2 tbsp  oil
Add:
  • 2 garlic cloves, finely chopped
  • 4 tsp finely grated ginger OR 1 small piece, grated, plus 2 tsps ground giner
  • 1 tsp ground cumin
  • 1 tsp hot chilli powder
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
Cook together for a couple of minutes

Add 1 cup coconut milk or cream, or 1 sachet creamed coconut dissolved in 1 cup hot water, adjust liquid as necessary.
Add cooked pumpkin, stir well until combined/coated, season with salt and pepper to taste,

Serve with:
  • a handful of coriander chopped
  • lime wedges, to serve
  • handful of cashews, lightly toasted (to serve)

Sunday 12 November 2017

White chocolate lemon and coconut truffles

Recipe from Make Do and Mend.

  • 200g Fairtrade White Chocolate-I get 200g bars from Waitrose-they are fairtrade, and come in just paper and foil packaging, rather than plastic. And it’s pretty good value too.
  • 60ml double cream
  • 15g butter
  • 35g dessicated coconut + extra for coating
  • zest of one unwaxed lemon
Method:
  • Break the chocolate up into squares and place in a heatproof bowl with the cream
  • Place the bowl on top of a saucepan of boiling water, ensuring that the bottom of the bowl does not touch the water
  • Stir the chocolate and cream to combine as the chocolate melts
  • Once the chocolate has melted and is all mixed in with the cream, carefully remove the bowl from the top of the saucepan, and stir the butter into the chocolate mix
  • Add the lemon zest and coconut and stir well
  • Place in the fridge for about 30mins to set a bit
  • Remove from the fridge and scoop out teaspoons of mix. Roll into balls, and then roll the balls in dessicated coconut to coat the outside
  • Plop them into a clean empty jam jar, and store in the fridge ready for gifting (or devouring yourself…!)