Courgette Torte

Ingredients

1-1/4 1b courgettes (zucchini)
4 tbsp vegetable oil
1 small onion
3 fresh jalapeno chilies, seeded and cut in strips
3 large eggs
1/2 cup self-raising (self-rising) flour
1 cup grated Monterey Jack or mild Cheddar cheese
1/2 tsp cayenne pepper
1 tbsp butter
salt and ground black pepper
chopped chives, to garnish (optional)

Method

  1. Preheat the oven to 180°C/350°F.
  2. Trim the courgettes, then slice them thinly. Heat the oil in a large frying pan. Add the courgettes and cook for a few minutes, turning them over at least once, until they are soft and beginning to brown. Using a slotted spoon, transfer them to a bowl.
  3. Slice the onion and add it to the oil remaining in the pan, with most of the jalapeno strips, reserving some for the garnish. Cook until the onion has softened and are golden. Using a slotted spoon, add the onion and jalapenos to the courgettes.
  4. Beat the eggs in a large bowl. Add the flour, cheese and cayenne. Mix well, then stir in the courgette mixture, with salt to taste.
  5. Grease a 9-inch round shallow ovenproof dish with the butter. Pour in the courgette mixture and bake for 30 minutes until risen, firm to the touch and golden. Leave to cool.
  6. Serve the courgette torte in thick wedges, sprinkled with black pepper and garnished with the remaining jalapeno strips, and chives if you like. A tomato salad, sprinkled with chives, makes a colourful accompaniment.

Makes 4 to 6 servings.

Source: Mexican Red Hot Cookbook


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Whole Wheat Biscuits

Ingredients

1 cup whole wheat (wholemeal) flour
1 cup all-purpose (plain) flour
1-1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon cream of tartar
2 tablespoons cold unsalted butter, cut into small pieces
3/4 cup low-fat evaporated milk

Method

  1. Preheat an oven to 425°F (220°C). To keep the biscuit bottoms from getting too dark, line a baking sheet with aluminum foil.
  2. Into a bowl, sift together the whole wheat flour, all-purpose flour, sugar, baking powder, and cream of tartar. Add the butter and blend it into the dry ingredients until the mixture resembles fine bread crumbs. Add the milk and stir briskly until you have a sticky, shaggy dough.
  3. Turn the dough out onto a generously floured surface and, with floured hands, knead it gently until it is smooth and manageable but still quite soft, about 10 times.
  4. Push and pat the dough into a 7- to 8-inch square about 1/2-inch thick.
  5. To form biscuits, with a long, sharp knife, cut the dough into 4 equal strips. Make 4 more cuts perpendicular to the first, forming 16 square biscuits. Place them just touching one another on the prepared baking sheet.
  6. Bake until lightly browned and risen to about twice their unbaked height, 12-14 minutes. Serve warm.

Makes 16 biscuits.

Source: Mayo Clinic


Today’s Comic

Honey Snail

Ingredients

1 tablespoon baking powder
1/2 cup sugar
8 tablespoons lukewarm milk
1-1/2 cups flour
1 pinch salt
1 oz vanilla sugar
2 eggs
1 teaspoon finely grated lemon peel
3 tablespoons butter or margarine, softened

Topping

2 tablespoons butter, softened
1 tablespoon sugar
3 tablespoons honey
1 egg white
2 tablespoons mixed nuts, chopped

Method

  1. In a small bowl mix the baking powder and the sugar in the warm milk.
  2. Sift the flour, salt and vanilla sugar into a large bowl, make a well in the center and pour in the milk mixture, the eggs, lightly beaten, and the grated lemon peel.
  3. Work the flour slowly into the liquid ingredients, and lift the dough repeatedly.
  4. Cover the bowl with a light cloth and let the dough rise in a warm place for about 1 hour or until it has doubled in volume.
  5. Put the dough on a lightly floured board, cover with the softened butter or margarine, and work it into the dough with lightly floured hands. Form a long roll 1-1/2 inches thick.
  6. Butter a 12-inch pie pan and put in the roll, forming it into a spiral starting from the center.
  7. Prepare the topping. Beat the butter with the sugar, honey and egg white. Cover the dough with the mixture and sprinkle with the chopped nuts.
  8. Bake in a preheated oven (350°F) for 30 minutes or until risen and golden. Serve hot or cold.

Makes 6 servings.

Source: The Cook’s Book


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Lobster Pancakes

Ingredients

Pancake Batter

4 oz all-purpose flour
pinch of salt
1 egg
1 egg yolk
1 cup milk
1 tablespoon melted butter, or vegetable oil

Filling

1 cooked lobster (about 1-1/2 lb) or 1 lb canned lobster meat
1 oz butter
1 teaspoon paprika pepper
1 cup béchamel sauce
1 teaspoon tomato puree
2 tablespoons double cream

Sauce

4 oz button mushrooms
1/2 oz butter
1 shallot (finely chopped)
1 onion
2 tablespoons brandy, or dry sherry
1/2 cup double cream
salt and pepper
1 tablespoon grated Parmesan cheese

Method

  1. Prepare batter, leave to stand in a cool place for 30 minutes.
  2. Slice the lobster meat from the tail and claws, scoop all the soft meat from the head, or drain canned lobster.
  3. Melt the butter in a pan, add paprika and cook for 1 minute. Put in the tail and claw meat. Set pan aside.
  4. Add béchamel sauce, tomato puree and the creamy meat from the head or canned lobster meatto the pan, and simmer for 2-3 minutes.
  5. Draw pan aside and stir in the cream, taste for seasoning. Keep lobster mixture warm.
  6. Preheat oven at 350°F.
  7. Fry pancakes thinly. Put a tablespoon of lobster mixture on each pancake, fold them up into triangles and put in a well-buttered ovenproof serving dish in pre-set oven to keep hot.
  8. Wash and trim the mushrooms. Slice them finely.
  9. Grate onion into a bowl. Press with a spoon, drain and reserve juice.
  10. Melt butter in a pan. Add the shallot and onion juice and cook for 2-3 minutes until shallot is soft but not coloured.
  11. Add the mushrooms, increase the heat and cook briskly for 1 minute.
  12. Pour on the brandy or sherry, and cream, season to taste. Boil rapidly for 1 minute.
  13. Pour the sauce over the pancakes, dust with Parmesan cheese and glaze under the grill. Serve at once.

Makes 4 to 6 servings.

Source: Cooking with Eggs


Today’s Comic

Banana Buckwheat Pancakes

Ingredients

3/4 cup buckwheat flour
3/4 cup white spelt flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup mashed banana (about 3 bananas)
1 egg
1/4 cup maple syrup, plus extra to serve
3/4 cup milk
unsalted butter, to grease the pan
store-bought vanilla bean yoghurt, to serve
extra banana, sliced, to serve

Method

  1. Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine.
  2. Add the banana, egg, maple syrup and milk and whisk until smooth.
  3. Heat a little of the butter in a non-stick frying pan over medium heat. Add 1/3 cup of the batter to the pan and cook for 2-3 minutes each side or until golden. Set aside and keep warm.
  4. Repeat with the butter and remaining batter.
  5. Divide pancakes between serving plates and top with yoghurt and extra banana. Drizzle with extra maple syrup to serve.

Makes 4 servings.

Source: A Fresher Approach to Eating


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