Recipe - chilts.org

Oven Baked Red Capsicum Risotto

2012-04-13T00:00:00-07:00

Original recipe from GoodFood, 101 More low-fat feasts, BBC Books.

Method

Preheat oven to 200°C.
Chop onion and capsicum and stir-fry with oil in a frying pan.
Tip the rice in to soak up the flavours followed by the stock for half a minute. Transfer everything into an ovenproof dish.
Add the chopped tomatoes and mix well.
Cover and bake for 40 mins until there is no liquid left and the rice is sticky and creamy.
Mix in parsley or basil. Grate cheese on top. Replace lid and leave for a few minutes on top of the oven just to melt the cheese.

Notes

Instead of plain oil, I usually use a Thai chilli sauce (not sweet chilli) to give it more flavour.

Roti

2010-10-13T00:00:00-07:00

An unleavened Indian bread that can be enjoyed with any vegetable or curry. Original recipe at Show Me the Curry.

Method

Mix flour and salt well in a large bowl. Add oil and mix until lumps are gone.
Add warm water a little at a time which will form a medium soft dough ball. Do not overwork the dough.
Drizzle a few drops of oil over dough and let it rest for 15 mins.
Heat skillet/frying pan on medium heat.
Knead the dough once more and divide into golf ball size portions.
Dip one ball in all-purpose flour to roll out into a thin disc. Use more flour as necessary to stop it sticking.
Place into skillet and cook allowing slight bubbles to form, flip over for a further 15 secs.
To expand the roti (optional) pick up with tongs and place over the open flame (assuming a gas cooker) until it balloons up. Flip over and cook on the other side.
Place into insulated container and smear with Ghee or (clarified) butter and repeat for remaining dough

Lemon Frosted Lemon Cake

2010-06-19T00:00:00-07:00

For the lemon cake:

225g unsalted butter, room temperature
1 cup granulated white sugar
4 large eggs
1 tsp pure vanilla extract
zest of 1 large lemon
2 cups all purpose flour
2 tsps baking powder
1/4 tsp salt
1/4 cup (60 ml) fresh lemon juice

For the lemon frosting:

1 cup icing sugar, sifted
2 Tbsp fresh lemon juice

Method

Lemon Cake:

Preheat oven to 180°C with rack in centre of oven.
Oil or Butter a 9” cake pan.
Beat butter and sugar until light, fluffy and pale in colour. Use of electric mixer is preferred but can be done manually.
Add each egg mixing well in between. Beat in vanilla extract and lemon zest.
Sift together flour, baking powder and salt then add to batter along with lemon juice. Mix only until incorporated.
Pour batter into pan, smoothing the top.
Bake about 40 - 45 minutes and place on wire rack to cool.

Lemon Frosting:

Place icing sugar in a bowl and combine with the lemon juice.
Drizzle over cooled cake so the frosting drips down the side.
Let the icing set before covering.

Roasted Tomato Soup

2010-05-25T00:00:00-07:00

Originally from 101 Cookbooks.

Method

Preheat oven to 190°C.
Rub down one or two baking sheets with olive oil (or use parchment paper).
Arrange chopped tomatoes, capsicum, onion and garlic onto trays - skin side down. Lightly salt both trays.
Bake for 45 mins (tomatoes should collapse and onions brown). Turn any onions if they get brown. Remove garlic if too brown.
Make up the stock.
Either:
1. Place all roasted veggies into a large bowl and puree with a hand blender.
2. Alternatively, blend batches at a a time in a traditional blender with some of the stock.
Leave as chunky or smooth as you like. Mix up all ingredients along with the rest of the stock and the paprika.

Notes

Instead of the smoked paprika (which I didn’t have), I used a half teaspoon of hot chilli powder, which gave the soup a good kick.

Also, once the roasted veggies are out of the oven and you’re ready to blend, pop some bread into the oven to warm up so you can have nice hot bread along with the soup. I used some Turkish bread, slightly buttered.

Birmingham Balti

2010-05-11T00:00:00-07:00

I really liked this recipe. Originally from the Vegetarian Society website. Otherwise known as “Aubergine, Potato and Chick Pea Balti” but I like the name “Birmingham Balti” better.

For the vegetables:

2 tbs vegetable oil
1 onion, peeled and finely sliced
½ tsp cumin seeds
1 potato, peeled and cut into 1 cm cubes
1 aubergine, cut into 1 cm cubes
410g tin chickpeas, rinsed & drained
1 tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric

For the sauce:

2 tbs vegetable oil
1 onion, peeled and finely sliced
2 cloves garlic, crushed
2 tsp root ginger, peeled and grated
4 cm cassia bark (optional)
6 whole cloves
450g tin chopped plum tomatoes
¼ tsp ground turmeric
½ tsp ground coriander
½ tsp ground cumin
1½ tsp salt
1 tsp sugar
1 tsp red chilli powder to taste

To finish:

4 tbs fresh coriander, finely chopped
200ml water
½ tsp garam masala

Method

For the vegetables:

Heat the oil in a large saucepan and add the sliced onions and cumin seeds. Cook for 3 minutes
Add the chopped potato, aubergine, chickpeas, ground coriander, cumin and turmeric. Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally. Remove from pan and set aside.

For the sauce:

Heat the oil in the pan. Add the onion, crushed garlic, grated ginger, cassia bark and whole cloves. Cook for 3 minutes.
Add the rest of the sauce ingredients: chopped plum tomotoes, turmeric, coriander, cumin, salt, sugar and chilli to taste. Cook on a high heat for 2 minutes.
Lower to a medium heat and cook for a further 3 minutes stirring occasionally.
Remove the cassia bark and blend the sauce roughly with a hand blender. Add the vegetables to the sauce along with the finishing ingredients: chopped coriander, the water and the garam masala.
Cook over a low heat for 20 minutes, stirring occasionally. Serve with Basmati rice and/or naan bread.

Spiced Pilau Rice

2010-04-27T00:00:00-07:00

This fragrant rice dish is lovely served with curries and spiced dishes.

Method

heat oil in thick-based saucepan and soften onion for three mins
Stir in all the spices, bay leaf and salt for one minute
Stir in the rice until well coated
Pour in boiling water and stir once
Put a snug lid on and simmer gently for 15 mins or until rice is tender
Tip into serving dish and remove cinnamon stick, bay leaf and cardamom pods
Fluff with a fork and serve (cover with a tea-towel to keep warm if longer than 5 mins)

Curried Nut Roast

2010-04-27T00:00:00-07:00

This has been a great find and I love it. Thanks Delia! (From her ‘Complete Cooking Course’.)

Method

Pre-heat over to 220℃
Grease an 18cm square cake tin
Gently fry onions and capsicum in the oil until soft (10 mins)
Mix nuts, breadcrumbs, garlic, herbs and curry powder in a large bowl
Stir into this the onions, capsicum and tomatoes. Mix thoroughly.
Beat egg, add to mixture and bind together
Pack mixture into cake tin and bake for 30-40 mins or until golden

Asparagus, Pea and Spinach Pasta

2010-01-26T00:00:00-08:00

From Prawn, pea and asparagus pasta.

The sour cream adds creaminess, the lemon and chilli little spikes of flavour, and the greens and asparagus give a lovely freshness.

Method

Put on a pan of boiling water for the spaghetti
Cut up asparagus as desired
Add spaghetti to water
Toss sliced asparagus in a little oil, add peas, chilli and lemon zest. Stir-fry until heated through.
Take off the heat, throw spinach in and stir through a couple of spoons of sour cream (add a small amount of pasta water for sauce)
Add drained pasta, toss, season and serve

Tortillas

2009-12-17T00:00:00-08:00

From WikiHow.

I find that these are beautiful in comparison to the ones found in the vacuum packs in the shops. They’re also way cheaper too.

Method

Combine flour, salt, & baking powder in a large medium/large bowl.
Cut in shortening until lumps are gone.
Make a well (indentation) in the center of the dry ingredients.
Add water, about a half a cup at a time, and work mixture into a dough. #Knead until smooth. The dough should be slightly sticky but not hard. You can add slightly more water or flour if needed.
Cover and set aside for 10 minutes.
Form dough into balls about the size of eggs.
Using a rolling pin, roll each dough ball into about a 6 inch circle.
Heat griddle or skillet on med heat without grease.
Cook tortilla 1/2 to 1 minute (if it starts to bubble, that’s long enough).
Flip tortilla to the other side and cook for a few seconds.
Continue in this manner until all your dough is cooked.

Notes

To make fewer tortillas, only use half the measurements of each ingredient.
Making good tortillas takes practice. Eventually you will be able to get them round.
If you don’t like fluffy tortillas, you can eliminate the baking powder.
Keeping the griddle hot makes the tortillas cook fast. If you find they are burning before they are cooked, turn the heat down slightly.
If you do not have a rolling pin, you can use a small round bottle or even a broom handle!
Small hand-operated presses are available in some Latino cooking supply stores, if you want an easy way to shape tortillas.

Palak Paneer

2009-12-17T00:00:00-08:00

From Recipe Delights.

Method

Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
Cut paneer into small cubes. Keep 3 cubes separately for decoration.
Heat oil in a pan. Fry the paneer pieces on ‘medium’ heat till they turn slightly brown. Set the paneer pieces aside.
Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
Add salt, black pepper powder, garam masala. Stir well.
Add paneer and cooked spinach (grinded). Mix well.
Put palak paneer in a baking tray .
Add rest of the butter. Bake for 1/2 hour at 180 deg C.

Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

Mutter Paneer / Muttar Aloo

2009-12-17T00:00:00-08:00

From Recipe Delights.

To make either Mutter Paneer or Mutter Aloo, choose either the Paneer or the Potatoes as the first ingredient.

Method

Heat oil in a pan / kadhai.
Cut paneer/potatoes into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters. Keep aside the paneer pieces.
Cut onion, tomato and green chilli. Grind it in mixie and make paste. Add ginger-garlic paste.
Heat remaining oil and fry bay leaves and cloves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala, black pepper powder, poppey seeds and salt. Mix well. Add green peas and fry for 2-3 minutes.
Add water just enough to make thick gravy. Bring the gravy to boil.
Add paneer/potato pieces. Stir well and cook over medium heat for 5 minutes.

Garnish with chopped green coriander leaves and serve hot.

Fresh Egg Pasta

2009-12-17T00:00:00-08:00

From GetFrank. (Licensed under a Creative Commons Attribution-Noncommercial 3.0 License.)

Method

For ravioli, the sheets of pasta should be almost translucent, I’ve rolled these sheets a fair bit thicker than that.

Sift your flour into a mound on your work table, make a well in the middle.
Beat both eggs. Stir the salt into the beaten eggs, and pour it into the well.
Starting from the centre, and using a fork (or your fingers if you wish), mix it in a circular motion, incorporating a bit more of the flour at a time as you go along, until the mixture is no longer squishy, then you can chuck the fork in the sink, roll up your sleeves, and knead it around a bit until it gets a bit of an elastic feel and a nice sheen.
Wrap it tightly in clingwrap and set it aside for at least 15 minutes (preferably 30 or more) to rest. This will help to make it a lot more manageable when you’re rolling it out. If you’re going to be rolling by hand, you might want to let it sit in the refrigerator for about an hour to an hour and a half.
Divide the dough into two, and roll it into 2 rough balls, then flatten one into a rectangular piece and keep the other under a damp tea towel. Run it through the widest setting of your pasta roller twice, then fold it over and run it through again. Repeat this 2 or 3 times.
Crank the setting down and slowly get it to the thinness you require, then you’re ready to cut it up and/or fill it, and cook it!

Notes

Keep in mind that fresh pasta takes a lot less time to cook than dried pasta. This lot only took about 3 minutes to get to al dente and was divinely silky on the outside, soaked up all the flavour from the sauce, and still had a good bite left to it.

Fish Ambot Tik

2009-12-17T00:00:00-08:00

Method

Skin the shark or monk fish and divide each steak into two by cutting along the centre bone.
Wash the fish gently and drain. Lay the fish on a large plate and pour the vinegar evenly over it. Sprinkle with half the salt and half the tumeric. Turn the pieces of fish over with a spoon until the tumeric and salt are evenly distributed. Cover and set aside for 20 minutes.
Heat the oil over a medium heat and add the garlic. Allow garlic to brown lightly, then add the onions and fry until the onions are soft but not brown; about 5 minutes. Stir frequently. Add the ground coriander. Stir and fry for 1 minute.
Mix the remaining tumeric, chilli powder and paprika in a small bowl and add 2 tablespoons of water to make a paste. Add this to the pan, reduce heat to low and cook for 1-2 minutes.
Add the coconut, water, tamarind and the remaining salt. Stir until the coconut and tamarind are dissolved. If you are using lemon juice simply stir this in at the end of the cooking time.
Add the fish along with the juices and bring to a slow simmer. Cover the pan and simmer gently for 5 minutes. Remove from the heat and serve.

Serve with plain boiled rice and vegetable stew.

Notes

We have found any white fish works well. I also find that the amount of fish can be reduced since I find it a large amount.

Basic Italian Pizza Dough

2009-12-17T00:00:00-08:00

From CookItSimply.

Method

Crumble the yeast into a small bowl and mash in the sugar. Add the 3 teaspoons of water and cream the mixture together.
Set aside in a warm, draught-free place for 15 to 20 minutes, or until the mixture is puffed up and frothy.
Sift the flour and salt into a large, warmed bowl. Make a well in the centre and pour in the yeast mixture and remaining lukewarm water. Using a spatula or wooden spoon, gradually draw the flour into the liquid. Continue mixing until the flour is incorporated and the dough comes away from the sides of the bowl.
Turn out on to a lightly floured board and knead for 10 minutes. The dough should be elastic and smooth. Rinse and dry the bowl and return the dough to it. Cover with a damp cloth and set the bowl in a warm, draught-free place. Leave for 45 minutes to 1 hour, or until the dough has risen and almost doubled in bulk.
Turn the risen dough on to the floured surface and knead it for a further 3 minutes.
The dough is now ready for use.

Stacey's Spinach Cannelloni

2009-12-13T00:00:00-08:00

Method

Chop the onion and mince the garlic.

Heat a dash of oil in a frying pan and cook the onion and garlic until soft. Stir in the prepared Chopped Spinach and set aside to cool.

Stir in the Cottage Cheese, half the grated cheese, egg and nutmeg. Season with pepper.

Combine the Tomato pasta sauce and water. Pour half into the base of a lasagne-style dish.

Fill the cannelloni shells with the cottage cheese filling and place the cannelloni on top of the soup. Pour over the remaining tomato sauce mixture to cover. Mix the remaining Parmesan cheese with the fresh breadcrumbs and pine nuts and sprinkle over the dish.

Bake at 190°C for 25-30 minutes until the cannelloni is tender.