Sweetcorn and Bean Tamale Pie

Ingredients

2 corn cobs
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, seeded and chopped
2 green chillies, seeded and chopped
2 tsp ground cumin
1lb ripe tomatoes, peeled, seeded and chopped
1 tbsp tomato puree
15 oz can red kidney beans, drained and rinsed
1 tbsp chopped fresh oregano oregano leaves, to garnish

Topping

1 cup polenta
1 tbsp plain flour
1/2 tsp salt
2 tsp baking powder
1 egg, lightly beaten
1/2 cup milk
1 tbsp butter, melted
2oz smoked Cheddar cheese, grated

Method

  1. Preheat the oven to 220°C/425°F. Remove the outer husks and silky threads from the corn cobs, then par-boil in boiling, but not salted, water for 8 minutes. Drain and leave until cool enough to handle, then run a sharp knife down the corn cobs to remove the kernels.
  2. Heat the oil in a large pan and fry the onion, garlic and pepper for 5 minutes, until softened. Add the chilies and cumin and fry for 1 minute.
  3. Stir in the tomatoes, tomato puree, beans, corn kernels and oregano. Season. Bring to the boil, then simmer, uncovered, for 10 minutes.
  4. Make the topping. Mix together the polenta, flour, salt, baking powder, egg, milk and butter in a bowl to form a smooth, thick batter.
  5. Transfer the corn kernels and beans to an ovenproof dish, spoon the polenta mixture over the top and spread evenly. Bake for 30 minutes. Remove from the oven, sprinkle over the cheese, then return to the oven for a further 5-10 minutes, until golden.

Makes 4 servings.

Source: Vegetarian Classics


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Mozzarella-broiled Panini with Chili-spiked Shrimp and Olives

Ingredients

2 cups peeled cooked shrimp, thawed if frozen
1 fresh green chili, seeded and chopped
2 scallions, chopped
1/2 cup pitted black olives, halved
1 garlic clove, chopped (optional)
grated zest of 1 lemon and squeeze of lemon juice
2 panini rolls or individual ciabatta
small handful of parsley, trimmed and roughly chopped
salt and pepper
1 ball mozzarella cheese (about 5 oz), thinly sliced
olive oi

Method

  1. Preheat the broiler on a medium—high setting.
  2. Dry the shrimp on paper towels and place them in a bowl. Add the chili, scallions, olives, and garlic, if liked.
  3. Stir in the lemon zest and juice, parsley, and seasoning to taste.
  4. Slice the bread horizontally in two and place the bottom halves, cut sides down, on a piece of cooking foil on the rack in the broiler pan. Lay the top halves on the foil, cut sides up. Toast the breads for 1-2 minutes until browned and crisp.
  5. Turn the breads over. Divide the shrimp mixture among the bottom halves, piling it in place and making sure the breads are covered. Arrange the mozzarella slices on the top halves. Drizzle a hint of olive oil over the shrimp mixture and on the mozzarella, but take care not to add too much or the bread will be greasy.
  6. Place under the broiler until the shrimp filling is hot and the mozzarella is melted and bubbling.
  7. Use a palette knife to lift the panini lids on top of the shrimp filling, scraping up any mozzarella that may have drizzled off the bread. Serve immediately

Makes 2 servings.

Source: Toast It!


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Simple Cinnamon Rolls

Ingredients

scant 2-1/2 cups self-rising flour
pinch of salt
2 tbsp superfine sugar
1 tsp ground cinnamon
3-1/2 oz butter, melted, plus extra for greasing
2 egg yolks
scant 1 cup milk, plus extra for glazing

Filling

1 tsp ground cinnamon
generous 1/4 cup brown sugar
2 tbsp superfine sugar
1 tbsp butter, melted

Frosting

generous 1 cup confectioners’ sugar, sifted
2 tbsp cream cheese, softened
1 tbsp butter, softened
about 2 tbsp boiling water
1 tsp vanilla extract

Method

  1. Preheat the oven to 350°F/180°C. Grease an 8-inch round pan and line the bottom with parchment paper.
  2. Mix the flour, salt, superfine sugar, and cinnamon together in a bowl. Whisk the butter, egg yolks, and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle 12 x 10 inches.
  3. Make the filling. Mix the ingredients together, spread evenly over the dough and roll up, jelly-roll style, to form a log. Using a sharp knife, cut the dough into 8 even-size slices and pack into the prepared pan. Brush gently with extra milk and bake for 30-35 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes before removing from the pan.
  4. Sift the confectioners’ sugar into a large bowl and make a well in the center. Place the cream cheese and butter in the center, pour over the water, and stir to mix. Add extra boiling water, a few drops at a time, until the frosting coats the back of a spoon. Stir in the vanilla extract. Drizzle over the rolls. Serve warm or cold.

Makes 8 rolls.

Source: Brunch


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Cheese and Onion Soufflé Muffins

Ingredients

1 onion, finely chopped
1 tablespoon sunflower oil
5 eggs, separated
125 g grated Red Leicester or mature/sharp Cheddar cheese
sea salt and black pepper, to season

Method

  1. Preheat the oven to 180°C (350°F).
  2. In a frying pan/skillet set over medium heat, cook the onion in the oil until softened and lightly golden brown, then leave to cool.
  3. In a mixing bowl, stir together the egg yolks, cooked onion and grated cheese, and season well.
  4. Put the egg whites in a separate bowl and whisk them to stiff peaks.
  5. Gently fold the egg whites into the cheese mixture with a spatula until the cheese and onions are evenly distributed through the egg but without knocking out too much air.
  6. Spoon the mixture into the holes of the muffin pan and bake in the preheated oven for 20-25 minutes until the soufflés have risen and are golden brown.
  7. Remove the muffins from the pan while still warm. These muffins are best served straight away.

Makes 12 pieces.

Source: 100 Ways with Eggs


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Bagel Breakfast Sandwiches

Ingredients
2 eggs, fried or poached
2 bagels of your choice, toasted: sesame, everything, poppy seed, etc
4 slices bacon, crisp; OR 2 slices ham
4 slices tomato
2 lettuce leaves
6 slices cheese: Monterey jack, Cheddar, Swiss etc.
2 Tbsp mayonnaise
2 Tbsp butter, softened to spread

Method

  1. Assemble as desired.

Makes 2 servings.

Source: Manitoba Egg Farmers


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