This has been a long work in progress. Our family loves Mexican food and we usually make burritos or tacos but I have been looking for a dryer taco “meat” which doesn’t make them soggy. After trying lots of variations I’ve come up with a winner! Topped with avocado, salsa and spring onions, these tacos are delicious!
Lentil, Mushroom, Walnut, Quinoa & Black Bean Taco filling
Recipe type: Main
- 1 red onion, finely diced
- 1 clove garlic, crushed or finely chopped
- 3 cups finely chopped mushrooms
- 1 teaspoon each of coriander, cumin, smoked paprika and dried oregano
- 3 T tomato paste
- 1 can lentils or 1.5 cups home cooked
- 1 can black beans, drained and rinsed
- 1 packet cooked red quinoa, or 1.5 cups of home made
- ½ cup chopped walnuts
- 1 cup frozen sweetcorn - defrosted
- Salt & pepper
- Fry off the onion, spices then add all other ingredients.
- Add a splash of water and keep stirring from time to time until it dries out a little - should be fairly dry
- Toast corn tortillas in hot pan with lid so they steam and crispen.
- Spoon 2-3 dessertspoons in each taco and top with your favourite toppings - fresh salsa and diced avocado, hot sauce, coriander and lime juice!
I’ve always loved this spicy Indonesian rice dish but until now I just couldn’t seem to infuse the flavours into the rice without using oil. Finally I seem to have found a solution! Hope you love this as much as my family did.
Mushroom Nasi Goreng
Recipe type: Main
- 4 cups cooked long grain brown rice
- - SAUCE:
- 3 cloves garlic, micro-planed / finely chopped
- 3 tablespoons lemon and or lime juice
- 2cm piece ginger, finely chopped - a heaped tablespoon
- 1 tsp lime zest
- 2 teaspoons paprika
- 1 heaped teaspoon ground coriander
- 1 teaspoon chopped chillies - from a jar (add more if you like it really spicy!)
- 1 heaped tablespoon tomato paste
- 4 tablespoons reduced sodium soy sauce
- ¼ green cabbage, cored and finely chopped
- 400g grams diced mushrooms - about 3-4 cups
- 2 medium carrots, finely diced
- 1 cup frozen / canned sweetcorn
- To serve:
- Toasted peanuts
- Chopped fresh coriander
- Limes - quartered
- Put on your rice to cook if not already available. (This may delay your serving time).
- Finely chop, crush or microplane the garlic, place in a small bowl and pour over the lemon and or lime juice and stir. Soak the garlic in the lemon juice for 5 mins.
- Add all other sauce ingredients then mix well and allow to sit whilst you prep the vegetables.
- Sauté the onion, cabbage, mushrooms and carrots in a large deep frying pan with a lid. Once softened - about 5-7 mins - add the paste, stir thoroughly and keep stirring for a few minutes to , thoroughly distributing the sauce through the veg.
- Add the cooked rice and mix well, then add a cup of water and the sweetcorn. Stir well and allow to heat through.
- Put on the lid, turn the heat down to low and cook for a further 5-7 mins until the carrots are tender and the sauce is absorbed into the rice.
- Turn off the heat and allow to sit whilst you get ready to serve.
- Serve each bowl with a quarter of lime, and scatter with coriander, peanuts and hot sauce.
I’ve been making these for several years now at Easter, managing to avoid the temptation to buy them in the supermarkets (from February onwards)! Seems to get earlier every year but I like special occasion foods to be just that and so only make these once a year and they are so much nicer – and oil free – and wholemeal – and no preservatives – that its really worth it. I usually am cooking them for a crowd so I want to impress and therefore don’t do 100% wholemeal flour as they are much heavier and take longer to make as the rising time has to be longer. Feel free to go that way if you wish and in that case add a splash more liquid to the dough and allow an extra 30 minutes or more rising time
You will need: A large mixing bowl, a whisk or fork, measuring spoons, a clean work surface, a large rectangular baking tray, baking paper, digital scales (not essential unless you’re particular about bun size like me!), tiny zip lock bags, small bowl (1/2-1 cup size), teaspoon, cling film, oil spray, pastry brush.
Hot Cross Buns
- 230g wholemeal flour
- 220g plain flour
- 1 tsp cinnamon
- 1 tsp mixed spice
- pinch of freshly ground nutmeg
- 50g raw brown sugar
- 7g instant yeast
- 270ml warm water
- 150g mixed dried fruit & peel - any combination you like
- extra: plain flour rolling, for making crosses; & sugar for glazing
- [Dough can also be mixed in a breadmaker or with a dough hook attachment in a food processor or hand mixer - just mix all ingredients from flour to water together then mix in the fruit]
- In a very large bowl whisk the dry ingredients all together then slowly stir in the water. It will suck up the water very quickly and seem quite dry but keep mixing until all the flour is incorporated and then add a splash more (tablespoon at a time) until the dough is soft and a little sticky. It should be a little wetter than a regular bread dough. Tip it onto a floured working surface and knead in the dried fruit. Knead for 10 minutes until the dough becomes springy and elastic and all the fruit is incorporated.
- Wash out the bowl and place the dough inside, cover with cling wrap and leave in a warm place for an hour or so or until doubled in size.
- Tip the dough back onto a floured work surface.
- Line a large baking tray (as wide as a regular oven) with baking paper.
- Here is where digital scales are very useful. If you're at all like me, you want 12 buns exactly the same size. The only way to achieve this is to weigh each ball of dough. 🙂 So weigh the entire amount, divide by 12 and then pull off balls of dough that weight, roll in to a neat ball between your lightly floured palms and place on the tray. Repeat! You want 3 x 4 on the tray, even spaced. They will grow as they rise so allow a good 3-5 cm between each bun.
- Spray a piece of cling wrap with oil (otherwise they will stick and deflate when you pull off the wrap). and place over the buns and return to their warm spot until they have risen sufficiently to be stuck to each other.
- Preheat the oven to 200 degrees Centigrade.
- Make the cross paste: Mix 2-3 tablespoons of flour in a little bowl with enough water to make a thick but runny paste (like single cream). Pour it into a little ziplock bag.
- Remove carefully the cling wrap and take your bag of flour and water paste. Snip off a tiny corner off of the bag and carefully drizzle in long lines across the middle of the buns, then back the other way. It's easier to do this in one continuous motion rather than individually. Plan your route before you set off! 🙂
- Once you've finished, place in the hot oven for 15-20 minutes or until golden brown.
- Make the glaze: Mix 2-3 teaspoons of sugar in a small bowl with boiling water and stir until it dissolves.
- Once the timer goes off check that they're cooked by cutting one open (use tongues!), it should be firm and not wet inside.
- Brush the glaze over the hot buns and leave to cool - if you can. 🙂
I had a craving for this dish which I used to love as a child when we would very occasionally go to a Chinese restaurant. Of course it wasn’t tofu back then, was probably chicken or pork but it was the way that sweet tangy sauce soaked into the rice that I loved so this satisfies that completely! After trying a few recipes I found on the net, I combined the best of them plus a few variations to make this version. We usually enjoy it with some steamed bok choi or broccoli on the side. You can also add other vegetables such as snow peas or bamboo shoots / beansprouts at the end if you like.
Sweet & Sour Tofu
Recipe type: Dinner
- 1 300g pack of firm tofu (we like to use smoked but plain is fine)
- 2 tablespoons brown rice vinegar
- 3 tablespoons tomato ketchup
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon lime juice
- Juice from 1 400g can pineapple pieces
- ½ cup water
- Pineapple pieces from the can
- 2 tablespoons brown unrefined sugar
- 2 heaped teaspoons corn flour
- 2 cloves garlic, minced / microplaned
- 1 tablespoon fresh ginger, grated
- 1 large red capsicum cut into strips
- 1 large green or yellow capsicum, cut into strips
- 1 large red onion, sliced into strips
- 1 small can water chestnuts, drained - optional
- 4 tablespoons roasted cashews - optional
- Put your brown ride on to cook
- Mix together the pineapple juice, vinegar, tomato ketchup, soy sauce and lime juice in a small bowl, whisk in the corn flour and water and mix thoroughly until smooth with no lumps. Put the tofu in to a shallow dish and pour the sauce over and leave to marinade.
- When then rice is almost ready heat a large non stick frying pan over a medium heat and saute the onion and peppers until softened. Add the garlic and ginger and stir around for 5 minutes, adding a tiny splash of water if any sticking is occurring. Put on the lid and allow to cook on a low heat for a further few minutes until peppers are tender.
- Add the tofu and sauce to the pan, along with the pineapple, water chestnuts and cashews. Stir consistently until the sauce thickens and becomes transparent. Add a splash more water as needed to create as much sauce as you'd like.
- Serve with the rice and accompanying vegetables as desired.