Monday, 29 September 2008

Bread and butter casserole

This is my new favorite recipe! Versatile, delicious and all the kids eat it. What more can you ask!

4 slices bread of your choice (I use sourdough)
4 eggs
1 cup milk
2 oz cheese, grated
Toppings - eg cooked sausage, sauteed mushrooms, peppers, onions, sweetcorn, tuna, peas - whatever you have that needs eating!

Cut the bread up into squares of about 1". Place in a buttered oven proof dish. Add the topping of your choice. My current favorites are sausage, peppers and onions or tuna, onion and sweetcorn. Sprinkle over the cheese. Beat the eggs and milk together and season. Pour over the dish. Allow time to soak into the bread and then bake in a moderate oven for about 45 minutes.

Another variation I make on this dish when i don't have any toppings is to spread the bread with butter and Marmite before cutting it up, then just adding the cheese, eggs and milk.

Monday, 22 September 2008

Wholemeal crackers

I got this recipe from nourishing traditions but found the dough was waaay too wet. I added at least another cup of flour. But that could just be because my flour was fresh out of the mill and full of air! So I've put the original recipe here.

Makes about 5 dozen
2 1/2 cups freshly ground wheat, spelt or rye
1 cup yogurt
1 tsp sea salt
2 tbsp toasted sesame seeds
1 1/2 tsp baking powder
8 tbsp melted butter
white flour for rolling out

Mix the flour and yogurt together and leave to soak in a warm place overnight. Place the soaked flour, salt, sesame seeds, baking powder and 4 tbsps of the butter in a food processor and process. Roll out to about 1/8 of an inch thick and cut into shapes with a knife or cutter. Place onto a well butter baking tray and brush with the remaining melted butter. Cook in a dehydrator or oven at 150oF until dried through.
Store in an airtight container in the fridge.

Tuesday, 9 September 2008

Wholemeal dumplings

I served these last night with a stew of beef mince, beans, tomatoes and anything that needed eating up in the fridge!

Makes 4 large ones
50g shredded suet
100g wholemeal flour (use sprouted flour if possible)
3-4 tbsp water
1 tsp mustard or a good pinch of herbs (optional)
Pinch of salt and pepper

Mix the flour and suet together and ensure there are no big lumps. Add the mustard or herbs if using and season. Add water to the mixture until it forms a thick paste. Make four balls.
These can be cooked on top of a soup or stew, or poached in boiling stock or water for about 15 minutes.

Khili hui khichri (Khichri which has bloomed)

I love the name of this dish! It is a drier side dish, great with a stew or something with a sauce. This is another recipe courtesy of the wonderful Madhur jaffrey.

Serves 6
2 oz (50g) yellow split peas, washed and drained
15 fl oz brown basmati or long grain rice
3 tbsp ghee or coconut oil
1/2 tsp whole cumin seeds
1/2 tsp garam masala
1 tsp salt (to taste)
4 tbsp chopped fresh coriander or parsley
1 pt (570ml) chicken stock (veg stock or water could be used)

Soak split peas in 3/4 pt water for 3 hours and then drain. Wash the rice thoroughly and drain. Soak in 2 pts water for 1 hour then drain.
Heat the ghee or oil over a medium flame. When hot add the cumin seeds and stir them for a few seconds. Put in the rice and peas and cook for a couple of minutes to coat the grains with the oil. Add the garam masala, salt and coriander. Cook for a minute more, stirring. Add the stock or water and bring it to the boil. Cover tightly (using kitchen foil to help if your lid doesn't fit well) and turn to the lowest heat. Cook for about 25 minutes before turning off the heat and leaving the dish to sit, covered (no peeking!) for another 10 minutes.
Gently fluff with a fork before serving.