More pantry basics

I have found a couple more pantry basics that I thought might be useful!

We put some thai coriander on the bagel crisp layered with a sundried tomato. Delicious!

Gingerbread men

Ingredients

• 125g dairy free spread (Olivani), at room temperature
• 100g (1/2 cup, firmly packed) brown sugar
• 125ml (1/2 cup) golden syrup
• 1 egg, separated
• 375g (2 1/2 cups) plain flour
• 1 tbs ground ginger
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• Plain flour, to dust
• 150g (1 cup) pure icing sugar, sifted
• 8-10 drops red liquid food colouring (if desired)
• 8-10 drops green liquid food colouring (if desired)

Method

1. Preheat oven to 180°C. Get two baking trays ready.

2. Use an electric beater to beat the dairy-free spread and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

3. Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls (if desired). Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Place in plastic bags with a seal and place in the fridge.

4. Place the dough between 2 sheets of baking paper (baking paper should be cut to be same size as baking tray) and roll out until about 4mm thick. Peel off 1 sheet and place baking paper with dough on baking tray. Use a 9cm gingerbread man cutter to cut out shapes and remove excess dough.

5. Repeat for the second tray.

6. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

7. Cut a small hole in a corner of each icing bag. Pipe icing over gingerbread men to decorate.

Lamb mince patties

Ingredients

Lamb mince 1kg
1 onion finely chopped
2 cloves of garlic finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon dry chilli flakes
2 tablespoons chopped parsley
1 egg

Method
Mix and form into six patties.
Fry in a frying pan with some oil until cooked through.

Lemon tart

Ingredients

Crust
1 cup flour
2 tablespoons sugar
100 grams dairy free spread* (cold, cut into ½“ pieces)
1 egg yolk
* I used Olivani and it worked well - it needs to have 60% fat.

Filling 
1 cup sugar
1/4 cup of cornflour
2 teaspoons grated lemon rind
1/2 cup of lemon juice
3/4 cup of water
3 egg yolks
1 tablespoon dairy free spread (Olivani worked well)

Directions

Crust
1. Sift together flour and sugar. Cut dairy free spread into flour & sugar (I used the blender to combine).
2. Stir in yolk and quickly gather mixture together with hands and press into greased flan pan.
3. Bake at 425° F for 12-14 minutes or so, until golden brown.
4. Transfer crust to rack to cool. Remove flan rim once cake is cooled ( at least 30 minutes).

Filling
1. Blend cornflour, sugar, lemon rind, and juice together until smooth.
2. Add water.
3. Cook over medium heat until mixture boils and thickens, stirring constantly.
4. Remove from heat and stir in yolks and spread.
5. Put filling on crust and put in fridge for an hour to set.

(Inspired by the Edmonds cookbook and the strawberry custard tart)

Strawberry custard tart

Ingredients

Crust

1 cup flour
2 tablespoons sugar
100 grams dairy free spread* (cold, cut into ½“ pieces)
1 egg yolk

* I used Olivani and it worked well - it needs to have 60% fat.

Filling 

1 cup oat milk (refer pantry basics for product)
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons flour

Topping
Strawberries, hulled and cut in half (enough to fill the flan in single layer)
Jam (heat and sieve out seeds)

Directions

Crust

1. Sift together flour and sugar. Cut dairy free spread into flour & sugar (I used the blender to do this).
2. Stir in yolk and quickly gather mixture together with hands and press into greased flan pan.
3. Bake at 425° F for 12-14 minutes or so, until golden brown.
4. Transfer crust to rack to cool. Remove flan rim once cake is cooled ( at least 30 minutes).

Filling 

1. In small saucepan, bring milk almost to a boil and set aside.
2. Combine yolks, sugar, and vanilla in a bowl and beat until it makes ribbons (3-4 minutes). Beat in flour.
3. Add milk slowly, beating constantly.
4. Pour custard back into pot and bring to boil stirring constantly with a wooden spoon. Reduce heat and continue to cook for 2-3 minutes (5 minutes for a large flan), until very thick.
5. Pour custard into cooled tart shell.
6. Place strawberry halves, cut side down working from center out or outer rim toward center. Paint with a glaze of melted currant jelly and chill until serving time.

(Inspired by www.foodnetwork.ca/recipes/fruit/recipe.html?dishid=9487)

Roasted mixed vegetables

Ingredients
250 gms sweet potatoes
250 gms courgettes
250 gms eggplant
1 green and 1 one red capsicum
2-3 carrots
2-3 onions
1 large leek
500 gms tomatoes
4 garlic cloves
4 tablespoons oregano (fresh or dried)
2 tablespoons rosemary (fresh or dried)
2 teaspoons mint (fresh or dried)
Some fresh parsley to serve
100 mls olive oil
Salt and pepper


Method
1. Preheat oven to 180 degrees Celsius.
2. Cut the sweet potatoes, courgettes, aubergine, capsicum and carrots into chunks.  Cut the onion into wedges and the leek into rings.  Chop the tomatoes and the garlic.  Finely chop all the herbs (if fresh).
3. Place all ingredients into a bowl and mix well. Tip into roasting dish, cover with foil and roast for 40 minutes.
4. Remove foil and return pan to oven for another 15 minutes.  The vegetables are done when they begin to colour. 
5. Remove from oven and serve warm.


Notes: Delicious with chicken or other roast meat.


(Source: The Greek doctors diet cookbook)

Chocolate dipped strawberries

Ingredients
1 punnet of strawberries
150 - 200 gms of dairy free dark chocolate (we use Whittakers dark Ghana 72% - see our pantry basics page)

Method
1.  Wash and dry strawberries and cut out any rotten bits
2. Break chocolate up into pieces and put in microwave proof cup (we used a pyrex measuring cup)
3. Heat in microwave on high for a minute.  Stir chocolate and then if still not melted heat in microwave in 10 second increments.
4. Hold strawberry by its hull and dip into chocolate to get an even covering (use a teaspoon if necessary to assist).
5. Place strawberries on a plate laid with baking paper and then refrigerate - they need about an hour to harden.

Delicious with a glass of champagne!!