“To give life to beauty,
the painter uses a whole range of colours,
musicians of sounds, the cook of tastes
and it is indeed remarkable that there are
seven colours,
seven musical notes and
seven tastes.”
Lucien Tendret (1825 - 1896)
Spanish Meat Balls
This is a recipe I use to love when growing up. Mum would make it on Friday and we would have it for lunch the next day. On a cold winter's day it was very special.
Ingredients
1C Nutmeat, mashed
3Tblsns Nutolene, mashed
1 Small Onion, grated
3Tblspns Tomato Puree
1Tblspn Parsely, chopped
2 Egg yolks, hard boiled
2 Egg whites beaten
1Tblspn Butter or Marg.
3/4 tspn Sage
1/3 tspn Marmite or Vegemite
Weetbix Flakes
Method
- Separate the whites from yokes of 2 raw eggs and boil yolks until hard.
- Dissolve Marmite in very little hot water.
- Put the Nutmeat and Nutolene in a food processor until mixture is crumbled. Then add the rest of the ingredients.
- Mix all ingredients together using sufficient Weet-bix flakes to make the mixture stiff enough so that it can be formed in rolls 3cm in width and 6cm in length.
- Roll in crumbs and shallow fry until golden brown.
Serve with a nice salsa or sweet and sour sauce.
Some of my students would tell me that sweet chilli sauce would be just the thing to have with it.
Avocado and Mango Salad
Ingredients
A large bunch of mixed leaves depending on how many people
you are catering for.
1 or 2 Avocados
sliced
Black olives
(or green if preferred)
150g Fetta
Cheese cubed
Method
Arrange all the above ingredients on a platter.
To make it more interesting…
1 Bunch Fresh asparagus, cooked until just
tender
“To give life to beauty,
the painter uses a whole range of colours,
musicians of sounds, the cook of tastes
and it is indeed remarkable that there are
seven colours,
seven musical notes and
seven tastes.”
the painter uses a whole range of colours,
musicians of sounds, the cook of tastes
and it is indeed remarkable that there are
seven colours,
seven musical notes and
seven tastes.”
Lucien Tendret (1825 - 1896)
Spanish Meat Balls
This is a recipe I use to love when growing up. Mum would make it on Friday and we would have it for lunch the next day. On a cold winter's day it was very special.
1C Nutmeat, mashed
3Tblsns Nutolene, mashed
1 Small Onion, grated
3Tblspns Tomato Puree
1Tblspn Parsely, chopped
2 Egg yolks, hard boiled
2 Egg whites beaten
1Tblspn Butter or Marg.
3/4 tspn Sage
1/3 tspn Marmite or Vegemite
Weetbix Flakes
Method
- Separate the whites from yokes of 2 raw eggs and boil yolks until hard.
- Dissolve Marmite in very little hot water.
- Put the Nutmeat and Nutolene in a food processor until mixture is crumbled. Then add the rest of the ingredients.
- Mix all ingredients together using sufficient Weet-bix flakes to make the mixture stiff enough so that it can be formed in rolls 3cm in width and 6cm in length.
- Roll in crumbs and shallow fry until golden brown.
Some of my students would tell me that sweet chilli sauce would be just the thing to have with it.
Avocado and Mango Salad
A large bunch of mixed leaves depending on how many people you are catering for.
Black olives (or green if preferred)
Arrange all the above ingredients on a platter.
Traditional Jewish Dumplings in Chicken Broth.
Chicken Stock
1 Carrot, peeled and halved
1 Celery stick, halved
1 Onion, halved
handful of Parsley
2 Bay leaves
5 Peppercorns
- Add all ingredients to a pot and cover with cold water. Slowly bring to the build over medium heat and skim off any foamy scum that rises to the surface.
- Just as it's about to boil, turn down the heat l and let simmer for 1.5 hours.
- Drain and cool.
For the Soup
Chicken stock2 Leeks sliced
2 turnips, peeled and halved
100g Pumpkin peeled and roughly chopped.
- Reserve some of the stock for cooking the matzo balls.
For the Dumplings
2 Eggs2 Tbspns Extra Virgin Olive oil
4 Tbspns Soda Water or cold water
1/2 tspn Salt;
1/4 tspn White pepper
30g Dill or parsley, Chopped
6 Tbspns Heaped Matzo meal
Chives and dill, chopped to serve.
- Whisk the eggs until froth, then whisk in all the other ingredients except the matzo meal.
- While whisking, add the matzo meal in a steady stream.
- Cover and refrigerate over night.
- Bring a medium -size pot of chicken stock to boil. Using h heaped teaspoon and wet hands , form the cold matzo mixture into balls and drop into the stock. Simmer for 20 to 30 minutes or until doubled in sized and cooked.
- Remove with a slotted spoon and serve three in hot broth.
- You can find matzo meal in the kosher section of your supermarket.
Mixed Vegetable Curry Recipe
I use this particular recipe with the senior classes that I teach. All the students who eat curry love this recipe I thought I should share it with you all. That is why it is only for two. Just double the recipe for your family.
Ingredients
1 tbsp sunflower oil
1 tsp ground coriander
1/4 tsp curry powder
1/4 tsp turmeric
1 tsp ground coriander
1/4 tsp curry powder
1/4 tsp turmeric
1/4 tsp chili powder
1.5 cm piece of fresh root ginger - peeled and grated (and is optional)
1/2 large onion, chopped
1 garlic cloves, crushed
1/2 small cauliflower, cut into florets
1 potatoes, cut into chunks
1 large carrots, sliced
100 ml coconut milk
1/2 green capsicum, cored, seeded, and cut into chunks
1/2 fresh green chili, cored, seeded, and finely chopped
1 400g can chopped tomatoes
salt and black pepper
juice of 1/2 lemon
fresh coriander leaves to garnish
Method
1.5 cm piece of fresh root ginger - peeled and grated (and is optional)
1/2 large onion, chopped
1 garlic cloves, crushed
1/2 small cauliflower, cut into florets
1 potatoes, cut into chunks
1 large carrots, sliced
100 ml coconut milk
1/2 green capsicum, cored, seeded, and cut into chunks
1/2 fresh green chili, cored, seeded, and finely chopped
1 400g can chopped tomatoes
salt and black pepper
juice of 1/2 lemon
fresh coriander leaves to garnish
Method
1) Heat the oil in a large saucepan, add the coriander,
chili powder, and turmeric, and cook, stirring constantly, for 1 minute. Add
the ginger, onion, chill and garlic, and cook, stirring, for 3-5 minutes until the
onion is softened but not coloured.
2) Add the cauliflower, potatoes, and carrots to the pan, and stir well to coat in the spices, Cook, stirring occasionally, for 5 minutes.
3) Add the green capsicum, chilli, tomatoes, and coconut milk to the pan with salt and pepper to taste. Stir well.
4) Bring to a boil. Cover and simmer gently for 25-30 minutes until vegies are just tender. Stir in the lemon juice. Serve at once, garnished with the coriander.
2) Add the cauliflower, potatoes, and carrots to the pan, and stir well to coat in the spices, Cook, stirring occasionally, for 5 minutes.
3) Add the green capsicum, chilli, tomatoes, and coconut milk to the pan with salt and pepper to taste. Stir well.
4) Bring to a boil. Cover and simmer gently for 25-30 minutes until vegies are just tender. Stir in the lemon juice. Serve at once, garnished with the coriander.
Serve with basmati rice and beautiful naan bread. ENJOY!!
Source Rachael Colles
(http://www.vegsoc.org.au/recipe_details.asp?RecipeID=159)
I was looking for another recipe and came across this one. Not everyone has this or has lost the art of making this dish. My Mum always said you had to be gentle with gluten and get it just right as other wise you could use it on the soles of your shoes, it gets that tough. I haven't made it that often as I can't eat it due to reactions to the Marmite, and onion soup mix in it. Now we only make it on very special occasions.
I have fond memories of it dipped in flour and gravy granules and then shallowed fried, covered with tomato sauce for lunch or with coated with egg and breadcrumbs and served with pineapple for friday night tea.
Broth
Ingredients
1 1/2 tspn, Salt
4 C Water
1/2 C Carrots
1/2 C Celery
3/4 C Onion, chopped
1 dspn Marmite/ Vegimite
Garlic Salt
Mixed Herbs
Oil for frying
Method
- Braise vegetables and simmer in oil, adding marmite.
- Add water and salt and other flavourings.
Ingredients
1C Gluten Flour
1tspn Torula Yeast
1 C Marmite Water (1tspn Marmite dissolved in warm water).
Method
- Place water in a bowl and sprinkle in the dry ingredients.
- Mix well.
- Pull the dough out of bowl and then cut into pieces and roll if required.
- Add to the boiling prepared broth, simmer with lid on for 1/2 hour.
- This is then ready to be used in any recipe requiring cooked Gluten.
- Other way to eat it is to dip steaks in egg and breadcrumbs and fry - serve with gravy or tomato sauce.
Other recipes features - French onion soup mix both in broth (instead of carrots and celery) and in the
steak.
- Soy sauce or Gravy granules together with Marmite in the steaks
Apricot Glutens
This recipe is a quick one which is made in the microwave rather than the oven.
My Mum and Aunt use to make this. I can remember it being made especially for Christmas dinners in our family. One of my favourites until I could no longer eat apricots and heaps of other ingredients in it.
Yields approx. 30.
Gluten Pancake
1 Onion (finely chopped)
2 Eggs (beaten)
1 Pkt Mushroom soup
1 tspn Marmite/ Vegemite
1 1/2 C Milk
2 C Water
2 1/2 C Gluten Flour
Method Pancake
1. Combine onion, eggs, soup mix and marmite.
2. Add milk and water.
3. Add gluten flour slowly till like pikelet mixture.
4. Fry by the Tbspnful - flatten to crumpet- sized pancakes.
5. Place on a plate when fried.
Stuffing
8 Slices fresh bread (crumbed)
1 tsp Marmite/ Vegemite dissolved in 1/2C Hot water.
1 Egg
1/2 tsp Chicken seasoning
850 ml Apricot Nectar
Dried Apricots
Slivered Almonds
Method Stuffing
1. Mix the above ingredients togther.
2. Put a tsp of stuffing on each pancake.
3. Roll up and fasten with a toothpick.
4. Layer them in a deep casserole dish.
5. Pour over 850ml of apricot nectar and sprinkle the dried apricots throughout the rolls.
6. Cover Microwave on High 20 mins.
7. Let stand covered 10 mins.
8. Serve with a sprinkle of slivered Almonds.
Meatless Microwaving (1980?) p. 21
Lentil Soup
"Lentils were commonly consumed in Isreal during biblical times. Lentils are actually one of the oldest cultivated plants. Archaeological evidence indicates that they were cultivated in the Near East as early as 18,000 BC. Lentils are good in combination with other vegetables in soups, stews and casseroles."
(Colbert D. (2002). What would Jesus eat? Cookbook. p.163). The most famous of soups or stews is Jacob's which Esau sold his birthright for in the old Testament.
"Then Jacob gave Esau some bread and some lentil stew.
He ate and drank, and then got up and left.
LSo Esau despised his birthright."Gen 25:34 NIV
These soups will be really great for those cold winter days. I found two recipes and thought it would be great to share them both.
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Ingredients
1C Lentils, sorted and washed
3Quarts Water
1 1/2 Large Onions, chopped
2Tblspns Extra Virgin Olive oil
1 Green Capsicum, chopped
1tspn Celtic Salt
1/4tspn Freshly ground Black pepper
1tspn Cumin
1C Fresh Cilantro, chopped
5 Garlic cloves, minced
1/2C Fresh Lime Juice
Method
- Combine the lentils and water in a kettle over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
- Saute the onions in half of the olive oil in a saucepan over medium heat for about 8 mins.
- Add capsicum and saute for a min or 2 longer.
- Add the onion mixture to the lentils. Simmer for 30 mins.
- Season with salt, pepper and cumin. Simmer for 20 mins longer.
- Stir in the cilantro. Remove from the heat.
- Combine the garlic, lime juice and the remaining 1Tblspn olive oil in a food processor or blender and blend well.
- Add garlic mixture and lime to the lentil mixture.
- Mix well and serve.
Ingredients
2Quarts Vegetable broth (low Salt)
2C Uncooked Red Lentils
1 Tomatoes
2tspns Garlic, minced
2 Onions, chopped
1Tbspn Extra Virgin Olive oil
2tspns Cumin
1tspn Celtic Sea salt
Freshly ground Black pepper to taste.
Method
- Pour the vegetable broth into a heavy saucepan over a high heat. Bring to boil.
- Add the lentils, tomato, garlic and half the onions. Reduce heat to low and simmer, partially covered for 45 mins or until lentils are tender.
- Heat the olive oil in a small frypan over a medium heat.
- Add the remaining chopped onions and cook until soft and deeply browned stirring frequently. Remove from heat.
- Place the lentil mixture in a food processor and puree for 1 min.
- Return the soup to the saucepan over low heat and stir in the cumin, salt, and black pepper.
- Heat for about 5 mins.
- Stir in the browned onions.
- Serve Hot.
Ezekiel's Bread
(Colbert, D (2002). The What would Jesus Eat cook book. p.58)
"Give us this day our daily bread."
4 Envelops Dry Yeast
1Tbs Honey
1C Warm Water
8C Whole Wheat Flour
4C Barley Flour
2C Soy Flour
1/2C Millet Flour
1/4C Rye Flour
1C Mashed Cooked Lentils
4 - 5Tbs Extra Virgin Olive Oil
1/2 - 3/4C Honey
4C Water
1Tbs Celtic Salt
1. Stir the yeast and the 1Tbs honey into the 1C water and let stand for 10 mins.
2. Place the whole wheat flour, soy flour, millet flour and rye flour in a large bowl and stir to combine.
3. Combine the lentils, olive oil , honey and 1/2 C water in a blender process until smooth.
4. Combine the lentil mixture and the remining 3 1/2C water in a large bolw; stir until well miexed.
5. Stir in the yeast mixture.
6. Add salt and the remaining flour mixture.
7. Knead until smooth on a floured board.
8. Place in an oilded bowl. Let rise , covered in a warm place until doubled in bulk. Knead again.
9. Dived into 4 equeal portions. Shape each portion ina large loaf.
10. Place in greased loaf pan. Let rise, covered ina warm place until doubled in bulk.
11. Bake at 375 degrees F for 45 to 60 mins or until bread tests done.
Jesus took bread, blessed and broke it, and gave it to them
and said "Take eat this is My body." Mark 14:22 (NKJV)
One recipe that is really hard to find is this one. There is usually one person in each church who can make this to perfection. They tend to have made it forever, so before the art of preparing the bread for communion is lost forever, its a good idea to pass it around. This particular recipe came from the SDA Ministers Manual.
It is for around 50 people
Ingredients
1 C Wholemeal Flour
1/4 tspn Salt
2 Tbspn Cold Water
1/4 C Olive or other Vegetable Oil
- Add salt to flour
- Add water to oil but do not stir.
- Add water and oil to the dry ingredients and mix until flour is moistened.
- Roll out on a flat surface. (Recipe says between two sheets of grease proof but we have found it rolls ok with a rolling pin.)
- Mark squares and prick each square with a fork. (use a well scrubbed ruler to get lines that are closer to straight)
- Bake on floured baking tray or baking paper at 200oC for 10 to 15 mins watching the edges in the last few mins as they burn easily.
Pretzels
Somewhere straddling the border of northern Italy or southern France over 1390 years ago, pretzels were invented by an ambitious monk baking unleavened bread for the Christian Lent. He made some little shapes with leftover bread dough. This is becuase Christians prayed with their hands crossed over their chests, he tried shaping the dough to mimic that action. They were baked to a soft bread consistency and given as a treat to children that memorized their prayers.
The monk named his new treat 'pretiola' - a Latin word meaning 'little reward'.
How did the hard ones that we more of come about. Well read on.
Skip ahead to late seventeenth century Pennsylvania. A baker's helper fell asleep tending pretzels baking in the hearth. When he awoke, the flames had died, he believed the pretzels hadn't cooked long enough and started the fire up again. When the Master Baker came in, he was furious that an entire batch of pretzels wasn't fit to eat. In the process of throwing them out, he tasted one and realized he was on to something big! Not only did he like the taste of these delicious crunchy morsels but realized due to the moisture being baked entirely out, that freshness was preserved and they would keep longer to sell.
(Information thanks to: http://www.essortment.com/all/thehistoryofp_rrka.htm)
May my prayer be set before you like incense;
may the lifting up of my hands be like the evening sacrifice. Psalm 141:2 (NIV)
may the lifting up of my hands be like the evening sacrifice. Psalm 141:2 (NIV)
Ingredients
1 package active dry yeast
1/2 C. warm water
1 egg, separated
1/4 C. honey
1/4 C. margarine, softened
1 C. milk
1 t. salt
5 C. flour
2 T. coarse salt
Method
- Dissolve yeast in warm water in bowl. Mix in egg yolk, honey, margarine and milk. Add salt and enough flour to make stiff dough.
- Knead on floured surface for 5 minutes. Place in greased bowl, turning to grease surface. Let rise for 1 hour or until doubled in bulk.
- Roll out on floured surface. Cut into 1-inch-wide strips. Fold strips in half. Roll into ropes. Shape into pretzels.
- Place on baking sheet. Brush with a mixture of egg white and 1 tablespoon water. Sprinkle with coarse salt.
- Bake at 425°F. for 15 to 20 minutes or until golden brown.
Scripture / Bible Cake
I was explaining to friends why I wanted to write this blog and what it was about. One of them jumped up and found this incredible recipe in her recipe book. I researched into this recipe. There are quite a few recipes with different ingredients in it depending on the readers interpretation of the scripture. It was a favourite cake in the USA and women were proud to show their skills in both reading and baking...
Ingredients
1 cup Jeremiah 6:20
1 tablespoon I Samuel 14:25
3 Jeremiah 17:11
1 cup I Samuel 30:12 second food
1 cup Nahum 3:12 chopped
1/4 cup Numbers 17:8 blanched and chopped
2 cups 1 Kings 4:22
II Chronicles 9:9
Pinch of Leviticus 2:13
1 teaspoon Amos 4:5
3 tablespoons Judges 4:19 last sentence
Method
- Grease a round 20cm cake tin and line the base.
- Set oven to warm 160 C degrees
- Cream first 3 ingredients.
- Beat in the 3 Jeremiahs, one at a time.
- Add next 3 ingredients and beat again.
- Sift together Kings, II Chronicles, Leviticus, and Amos.
- Add to first mixture. T
- Lastly add Judges (milk.)
- Turn into the tin, level the top then hollow out the centre slightly.
- Sprinkle Numbers 17 over the top to decorate.
- Bake for 1-1/2 hours, or until done when skewer comes out clean.
- Allow to cool in the tin for 10 mins before turning out and cooling on a wire rack.
Have fun working out the ingredients for the recipe and
I will actually publish the ingredient list in full next week.
There is another view that the following could be drizzled over the scripture cake to make it taste nice.
Burnt Jeremiah Syurp
Ingredients:
1 1/2 C Jeremiah 6:20
1/2 C Genesis 24:45
1/4 C Genesis 18:8
Directions:
- Melt Jeremiah 6 in a heavy skillet over low heat. Keep cooking it till it is a deep gold, then add Genesis 24. Cook till smooth and remove from the heat. Add Genesis 18 and stir till it melts, then cool.
- After drizzling this on the Scripture Cake, you can decorate it with whole Genesis.
Well I said I would post the translation a week later and so here it is...
I also used this with my year 11 Home Ec class. They found it fun to find the texts and then try and work it out. The cake does need to be golden brown as it's not cooked that well if it's a light colour.
I also used this with my year 11 Home Ec class. They found it fun to find the texts and then try and work it out. The cake does need to be golden brown as it's not cooked that well if it's a light colour.
Interpretation of Scripture Cake
1 cup Judges 5:25 last clause Butter
1 cup Jeremiah 6:20 Castor Sugar
1 tablespoon I Samuel 14:25 Honey
3 Jeremiah 17:11 Eggs
1 cup Nahum 3:12 chopped Figs
1/4 cup Numbers 17:8 blanched and chopped Almonds
2 cups 1 Kings 4:22 Plain Flour
II Chronicles 9:9 Spice
Pinch of Leviticus 2:13 Salt
1 teaspoon Amos 4:5 Baking Powder
3 tablespoons Judges 4:19 last sentence Milk
Method
- Grease a round 20cm cake tin and line the base.
- Set oven to warm 160 C degrees
- Cream first 3 ingredients. (Butter, Sugar Honey)
- Beat in the 3 Jeremiahs (Eggs), one at a time.
- Add next 3 ingredients and beat again. (Raisins, Figs and Almonds)
- Sift together Kings, II Chronicles, Leviticus, and Amos. (Plain Flour, Spices, Salt and Baking powder)
- Add to first mixture. Then fold into the mixture.
- Lastly add Judges (milk.)
- Turn into the tin, level the top then hollow out the centre slightly.
- Sprinkle Numbers 17 (Almonds) over the top to decorate.
- Bake for 1-1/2 hours, or until done when skewer comes out clean.
- Allow to cool in the tin for 10 mins before turning out and cooling on a wire rack.
Burnt Jeremiah Syurp
Ingredients:
1 1/2 C Jeremiah 6:20 (Castor Sugar)
1/2 C Genesis 24:45 (Water)
1/4 C Genesis 18:8 (Butter)
Directions:
- Melt Jeremiah 6 in a heavy skillet over low heat. Keep cooking it till it is a deep gold, then add Genesis 24. Cook till smooth and remove from the heat. Add Genesis 18 and stir till it melts, then cool.
- After drizzling this on the Scripture Cake, you can decorate it with whole Numbers..
KEY WORDS from the OLD SCRIPTURES
butter, sweet cane, eggs, fine flour, salt, leavened, sweet cinnamon, spices,
butter, sweet cane, eggs, fine flour, salt, leavened, sweet cinnamon, spices,
milk, almonds, figs, raisins, water.
I was also reading one web page that I looked at and the instruction for when it was cooked said the following which I thought was funny...Bake at 325 degrees F until it is golden brown or Gabriel blows his trumpet, whichever happens first.
