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Corned Beef Hash With Fried or Poached Egg Recipe

June 11th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

Corned Beef Hash With Fried or Poached  Egg Recipe

INGREDIENTS

  1. 2tablespoonsbutter
  2. 2tablespoonsolive oil
  3. 2largepotatoes, cooked and cubed
  4. 1largeonion, chopped
  5. 2garlic cloves, minced (optional)
  6. 1red pepper, cubed
  7. 1green pepper, cubed
  8. 1 (12 ounce)cancorned beef, cubed
  9. 4eggs, fried sunny-side-up(poached is also good)

DIRECTIONS

  1. Heat the butter and olive oil (or just one kind of fat) over medium-high heat in a large cast-iron or heavy-bottomed skillet.
  2. Add potatoes and allow to get golden and crusty on one side (about 2-3 minutes).Gently turn over with a spatula and do this a couple more times to get a golden crust all over.
  3. Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more.
  4. Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides.This should take about 20 minutes in all.Adjust seasoning – it won’t need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing.
  5. You can prepare the eggs in another pan during these steps.
  6. Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg.
  7. Season with Hot Sauce at table, to taste.
  8. Enjoy!

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Multi-Grain Bread (Gluten, Dairy and Egg-Free) Recipe

May 29th, 2015 by alice  Tags: , , , , , , | Print This Post Print This Post

Multi-Grain Bread (Gluten, Dairy and Egg-Free) Recipe

INGREDIENTS

  1. 2cupswater(may vary, use less to start)
  2. 1/3cupoil(olive, canola or a mix of both)
  3. 1teaspooncider vinegar
  4. 1/3cupbrown rice flour
  5. 1/3cupbesan(chickpea or garbanzo flour)
  6. 1 1/3cupsrice flour
  7. 2/3cuparrowroot
  8. 1 1/2teaspoonsxanthan gum
  9. 1 1/2teaspoonsguar gum
  10. 2 2/3tablespoonssugar
  11. 1teaspoonsalt
  12. 1 1/2teaspoonsgluten free baking powder
  13. 4teaspoonsvegan egg replacer powder(or 3 eggs and reduce water by 3/4 cup)
  14. 1/3cupsoy milk powder(or dari free or almond meal)
  15. 3teaspoonspoppy seeds
  16. 3teaspoonssesame seeds
  17. 3teaspoonsflax seeds(linseeds)
  18. 4teaspoonssunflower seeds
  19. 2 1/4teaspoonsdried yeast granules

DIRECTIONS

  1. BREADMAKER METHOD.
  2. Sift and combine the all the dry ingredients except egg replacer powder.
  3. In a separate bowl, whisk the egg replacer (or eggs)with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 – 1/2 cup water, and combine.
  4. Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency – thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
  5. Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the ‘Basic’ setting or the ‘Rapid’ setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a ‘Bake Only’ setting, is use the ‘Dough’ setting and then the ‘Bake Only’.
  6. If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
  7. Remove the bread from the machine as soon as it is cooked and don’t leave in the machine during the ‘Keep Warm’ cycle. Turn out from pan after a few minutes and cool on a wire rack.
  8. *If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
  9. HAND METHOD 1.
  10. Sift and combine the dry ingredients except egg replacer powder.
  11. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
  12. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  13. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.).
  14. Remove plastic wrap, and bake at 190°C (375°F) for 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  15. *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
  16. HAND METHOD 2.
  17. Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
  18. Sift and combine the dry ingredients except egg replacer powder.
  19. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
  20. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  21. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.).
  22. Remove plastic wrap, and bake at 190°C (375°F) 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  23. *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

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Apricot and Almond Bread (gluten, Dairy and Egg Free) Recipe

May 29th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

Apricot and Almond Bread (gluten, Dairy and Egg Free) Recipe

INGREDIENTS

  1. 2 1/2cupswater, at room temperature
  2. 1/3cupcanola oil(or preferred oil)
  3. 1teaspoonvinegar
  4. 1/2cupbrown rice flour
  5. 1/2cupbesan(chickpea or garbanzo flour)
  6. 2cupsrice flour
  7. 1cuparrowroot
  8. 1tablespoonxanthan gum(or guar gum)
  9. 1/4cupsugar
  10. 4tablespoonsbrown sugar
  11. 1 1/2teaspoonssalt
  12. 2teaspoonsgluten free baking powder
  13. 6teaspoonsvegan egg replacer powder(or 3 eggs and reduce water by 3/4 cup)
  14. 1/2cupsoy milk powder(or other non-dairy milk powder)
  15. 1/4cupalmond meal
  16. 2 1/2teaspoonsdried yeast granules
  17. 1/2cupslivered almonds(or flaked almonds)
  18. 1/2cupdried apricots, chopped(I like to use organic)

DIRECTIONS

  1. BREADMAKER METHOD.
  2. Sift and combine the all the dry ingredients except egg replacer powder.
  3. In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 – 1/2 cup water, and combine.
  4. Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency – thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
  5. Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the ‘Basic’ setting or the ‘Rapid’ setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a ‘Bake Only’ setting, is use the ‘Dough’ setting and then the ‘Bake Only’.
  6. Add fruit and nuts when the “add-ins” beep sounds or at the very end of mixing.
  7. If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
  8. Again, add fruit and nuts when the “add-ins” beep sounds or at the very end of mixing.
  9. Remove the bread from the machine as soon as it is cooked and don’t leave in the machine during the ‘Keep Warm’ cycle. Turn out from pan after a few minutes and cool on a wire rack.
  10. *If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, mix in fruit and nuts, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
  11. HAND METHOD 1.
  12. Sift and combine the dry ingredients except egg replacer powder.
  13. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
  14. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  15. Add fruit and nuts at the very end of mixing.
  16. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.)
  17. Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  18. *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
  19. HAND METHOD 2.
  20. Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.)
  21. Sift and combine the dry ingredients except egg replacer powder.
  22. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
  23. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  24. Add fruit and nuts at the very end of mixing.
  25. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.)
  26. Remove plastic wrap, and bake at 190°C (375°F) 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  27. *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

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Hot-cross Buns (gluten, Dairy and Egg Free) Recipe

May 29th, 2015 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 1/2cupswater(may vary, use less to start, add more if necessary)
  2. 1/3cupoil(light olive, canola or a mix of both, or your preferred oil)
  3. 1teaspooncider vinegar
  4. 1/2cupbrown rice flour
  5. 1/2cupbesan(chick pea flour)
  6. 2cupsrice flour
  7. 1cuparrowroot
  8. 4teaspoonsxanthan gum(or guar gum)
  9. 4tablespoonssugar
  10. 4tablespoonsbrown sugar
  11. 4teaspoonscinnamon
  12. 4teaspoonsmixed spice (optional)
  13. 1 1/2teaspoonssalt
  14. 2teaspoonsgluten free baking powder
  15. 6teaspoonsvegan egg replacer powder(or 3 eggs and reduce water by 3/4 cup)
  16. 1/2cupsoy milk powder(or almond meal or dari-free or omit for soy free)
  17. 2 1/2teaspoonsdried yeast granules
  18. 1cupsultanas, up to 1 1/2 cups(or a mixture of sultanas and mixed dried fruit)

DIRECTIONS

  1. BREAD MACHINE METHOD.
  2. Sift and combine the all the dry ingredients except egg replacer powder.
  3. In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 – 1/2 cup water, and combine.
  4. Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency – thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
  5. Place batter/dough in breadmaker and use the dough cycle, mixing in the sultanas when the ‘Add-ins’ beep sounds or at the very end of the mixing cycle.
  6. At the end of the cycle, carefully spoon the risen batter/dough into muffin tins, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your prefered glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
  7. Bake in the oven at 180°C (356°F) for around 35 minutes.
  8. HAND METHOD 1.
  9. Sift and combine the dry ingredients except egg replacer powder.
  10. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
  11. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  12. Add sultanas at the very end of mixing.
  13. Spoon into a muffin pans, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your prefered glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
  14. Cover with plastic wrap and place in a warm, draught free position to rise until around doubled in size. (If you can’t find a warm position, a very low oven can be used.)
  15. Remove plastic wrap, and bake at 180°C (356°F) for around 35 minutes. (A skewer placed into the centre of the buns should come out clean.) Remove from pan and cool on a wire rack.
  16. HAND METHOD 2.
  17. Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.(The mixture should become frothy.)
  18. Sift and combine the remaining dry ingredients except egg replacer powder.
  19. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
  20. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  21. Add sultanas at the very end of mixing.
  22. Spoon into a muffin pans, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your prefered glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
  23. Cover with plastic wrap and place in a warm, draught free position to rise until around doubled in size. (If you can’t find a warm position, a very low oven can be used.)
  24. Remove plastic wrap, and bake at 180°C (356°F) for around 35 minutes. (A skewer placed into the centre of the buns should come out clean.) Remove from pan and cool on a wire rack.
  25. HINT – If using paper pans, brush the insides with oil or you’ll leave half the bun behind on the paper.

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Georgian Egg Salad – Azelila Recipe

May 3rd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4largeeggs, hardboiled
  2. 1tablespoonbutter, at room temperature
  3. 1/4cup shelledwalnuts
  4. 2tablespoons mincedfresh dill
  5. 1pinchsalt
  6. 1tablespoon hot mexicansalsa
  7. lettuce leavesor othersalad greens, for serving

DIRECTIONS

  1. Hardboil the eggs and allow them to cool; separate the yolks from the whites.
  2. With a food processor, grind the 1/4 cup of walnuts until they’re the texture you desire (we prefer them a little crumbly).
  3. Mash the yolks with the softened butter, then stir in the ground walnuts, dill, salt, and salsa.
  4. Place lettuce leaves or salad greens onto a serving plate, then turn the yolk mixture out onto the prepared plate, surround with the chopped egg whites, and serve.
  5. Variation: for a creamier salad, do not separate the hard-boiled eggs; mash the eggs with 3 Tbsp of softened butter, the ground walnuts, the dill, 2 Tbsp each of minced cilantro and scallion (white part only), and 1/8 teaspoon salt, then sprinkle 2 Tbsp pomegranate seeds on top of the salad for garnish.
  6. Makes 4 servings.

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