Food Lorists

Pancake Tuesday, great! But what about dairy intolerant people? There is a great Malaysian pancake recipe that will suit there dietary needs. Pisang pancakes are simply banana and coconut pancakes. This is a very easy recipe.

• 2 Eggs.
• 1 tablespoon Sugar.
• 225g Self-raising Flour.
• 1 tablespoon Coconut cream.
• 5 Bananas.
• 1/2 Lemon juice.
• Butter.

In a bowl whisk energetically the eggs and the sugar. Then sift the flour and fold it into the eggs, a little at the time, alternating with pouring the coconut cream.

Mash the bananas with the lemon juice and mix it well with the "batter".

Melt some butter in a non-stick pan and pour a couple of spoon of the mix, tilt the pan so that the "batter" coats the bottom of the pan. Cook for about 6 minutes then flip it and cook it for another 6 minutes.

Then you just have to enjoy them as there are still warm.

"In cooking as in the arts, simplicity is a sign of perfection"

Curnonsky

Vegetarian/ Dairy free.

• 225g Brown beans, soaked for 24h+.
• 1 lit Water.
• 4 cloves Garlic, peeled, cored and crushed.
• 1 tablespoon of ground Cumin.
• 6 boiled hard (10 minutes), Eggs.
• 6 Tomatoes.
• 1 Onion, finely chopped.
• 2 Lemons.
• 2 tablespoons fresh parsley, coarsely chopped.
• 1 teaspoon Turmeric.
• 1 teaspoon Paprika.
• 30cl Extra virgin olive oil.

In an ovenproof casserole, sweat of the onion and the garlic with the olive oil, very gently, for 5 minutes then add 2 tomatoes roughly chopped, the cumin and the beans. Top with the water and bring to the boil. Let it simmer covered for 10 minutes. Then place the casserole into a preheated oven 150 degrees C (300F, Gas 2). Let the beans cook gently for 3 to 4 hours.

On side plates place the sliced eggs, sprinkled with the turmeric, the rest of the tomatoes finely sliced and the lemons cut in wedges.

Finally, take the casserole out of the oven, let them rest for 5 minutes uncovered, sprinkle the beans with the paprika and the parsley and serve accompanied with the side dishes of eggs, tomatoes, lemon wedges and some olive oil.

"Laughter is brightest were food is best"

Irish proverb

• 3 ripe Avocados.
• 2 stalks of Spring onions, finely chopped.
• 1 tablespoon Lime juice.
• 590ml/ 2 1/2 cups of Milk or Soy milk (for a dairy free option).
• Salt and Pepper

Open the avocado by doing an incision all around and move gently the two pieces against each other until they open by themselves. Then scoop the flesh out and place it in a food processor adding immediately the lime juice to avoid its oxidation. Add the scallions some salt and pepper and blitz it to a fine mixture. Then add progressively the milk (or Soy milk) while using the food processor to a medium speed.

Serve Chilled.

• 1 clove Garlic, crushed.
• 1 Scallion (or spring onion), only the white part.
• 1 tablespoon Red wine vinegar.
• 120ml/ 1/2 cup Water.
• 2 tablespoon Chili powder.
• 2 teaspoon Rock sea salt.
• 1/2 teaspoon ground Black pepper.
• 1/4 teaspoon of fresh, grated Ginger.
• 1/4 teaspoon ground Coriander.
• 1/4 teaspoon ground Fenugreek seeds.
• 1/4 teaspoon ground Nutmeg.
• Seeds of a pod of Cardamon, crushed.
  

For the Wat :

• 225g Raw Peanuts.
• 1 Onion, finely sliced.
• 2 tablespoons tomato purée.
• 1 Egg, beaten.
• 600 ml/ 2 1/2 cups Water.
• Olive oil.
• 2 Cloves, crushed.
• Pinch Cinnamon.
• Pinch Allspice.
• Salt.

First combine the garlic, spring onion, vinegar and water in a blender until smooth. Set aside. Put all the rest of the ingredients for the berberé into a dry heavy pan on medium heat to toast gently for 6 to 8 minutes, stirring all the time. Then add the blend of garlic and scallion to the spices and simmer very gently for 10 minutes. It should get to the consistency of a thick paste (like tomato purée for example). This make enough paste for up to two stews, the left over can be kept for a month in the fridge.

In a heavy pan heat up a tablespoon of olive oil and sauté half of the berberé paste previously done, keep aside. Grind the peanuts into a smooth paste in the blender. Now, in a separate stewing pot, sweat of the onion with a spoon of olive oil, stir in the tomato paste and the sautéed paste. Cook for 2 to 3 minutes while stirring well. Then, spoon in the beaten egg and gradually add the ground peanuts. When it is done pour in the water, a little at the time, stirring constantly to produce an even mixture.

Bring, gently, to the boil and let it simmer for 15 minutes.

Serve warm with rice.

"The discovery of a new dish does more for the happiness of the human race than the discovery of a star"

Jean-Anthelme Brillat-Savarin

Vegetarian/ Gluten free/ Dairy free.
Contains Nuts.

• 3 Aubergines (also known under the name of Eggplants).
• 1 Green bell pepper, finely sliced.
• 3 Ripped tomatoes.4 tablespoon Extra virgin olive oil (from Greece or Crete).
• 1 Small onion, finely sliced.
• Juice of 2 lemons.
• 2 cloves of Garlic, crushed and very finely chopped.
• 1/2 teaspoon Chili powder.
• 1 teaspoon ground Cumin.
• 1 tablespoon fresh parsley, coarsely chopped.
• Salt/ Pepper.

Heat your oven to 180 degres Celsius (350'F or Gas mark 4). First slightly cook the aubergines, whole, in the oven with a drizzle of olive oil for 10 minutes. Let cool down.

Cut them in half and scoop out the pulp and chop it raughly.Then toss it carefully with the onion, chili and tomatoes.

In a bowl, join the olive oil, lemon juice, garlic, cumin and chili powder with some salt and pepper (to taste) and mix well.

Pour the dressing over the salad then chopped parsley.Mix Carefully and let to rest for 1 hour in a cool area (not the fridge as the olive oil would set and would not be absorbed by the aubergines).

"Eat little, sleep sound"

Iranian Proverb