Cooking made easy

Showing posts with label vegetable. Show all posts

Roasted Vegetable Magic

Friday, May 9, 2014

Fresh veggies chopped and tossed with garlic and olive oil.

What do you throw together for dinner when you're just too tired to cook?

That is my question to you, Dear Readers. Chances are you've been there. I know you have. Dog weary. Emotionally spent. A tad cranky. Blood sugar perilously low. It's way past time to eat. The kids have been munching cereal straight from the box. And there you are, staring into the pantry without a trace of culinary passion and only the scantiest clad hint of inspiration.

What you really want to do is strip off the remains of the day and sink into a welcoming tub with a chilled glass of Riesling and hope that dinner will magically appear in an hour.

Read more + get the recipe >>

Celery Root and Potato Puree – How can a vegetable this ugly taste so good

Tuesday, March 11, 2014

In today’s clip you’ll see a delicious low-carb way to trick out your standard mashed potatoes. By using half celery root, we’ll not only save a bunch of carbs, but more importantly we’ll create something very delicious and unique.

Celery root, also known as Celeriac, is not the root of the common celery plant that you used to garnish your last Bloody Mary, but a special variety cultivated for it extra large and flavorful taproot.

We served this with the Braised Short Ribs and it was sublime! Because of its subtle aromatic character this is the perfect partner to any rich meat dish.

This is one of those vegetable that you didn’t even know they had at your super market… but they do! It’s over by the turnips and rutabagas. They do very in size, but try to make the proportions in this dish about 50% potato to 50% celery root. The small splash of cream I added is optional of course, but the butter is a must!

You know that I’m always telling you to use high-quality whole spices when possible, and the fresh nutmeg I grate on top of this earthy blend really makes the dish. Get some whole nutmeg, and a spice grinder, and see what the big deal is all about.

Ingredients:

1 large celery root
2 russet potatoes
1/4 cup butter
1/4 cup cream or milk
fresh nutmeg
salt and pepper to taste

Masala Buns Vegetable Stuffed Buns

Saturday, March 8, 2014

Masala Buns

Ingredients for Bun

Flour- 5 3/4 cups( 700 gms)

Salt- 1 tsp

Butter- 30 gms

Sugar- 2 tsp

Warm Water- 1 cup

Warm Milk- 3/4 cup

Dried active yeast- 2 tsp

Egg white( beaten)- 1 no( for egg wash)

Ingredients for Vegetable Stuffing

Potato large( chopped)- 1 no

Carrot medium( chopped)- 1 no

Beans or Capsicum( chopped)- 1/2 cup

Peas- 1/2 cup

Red chilli powder- 1 tsp

Garam masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Cumin seeds- 1 tsp

Salt to taste

Oil- 1 tbsp

Vegetable Stuffed Buns

How to make Vegetable Stuffing

Heat 1 tbsp oil in pan, when hot add the cumin seeds and allow to crackle.

Add potatoes, carrots, beans and peas to the pan, fry the vegetables for 5 mins.

Add red chilli powder, garam masala powder, turmeric powder and salt to the vegetables and saute for few more mins.

Add very little water to the frying vegetables and cook until potatoes are done and vegetables stuffing is dry.

Set the vegetable stuffing aside and allow to cool.

How to make Buns

Dissolve sugar in warm water and sprinkle yeast on top, leave this mixture until frothy.

Sieve flour and salt together in a large bowl, rub butter into flour and mix in yeast liquid and warm milk. Work to firm and smooth dough, until sides of bowl are clean.

Turn the dough on to a floured table and knead thoroughly for about 10 mins.

Place the dough in greased bowl, cover with wet cloth and allow the dough to rise until double in size.

Once the dough is raised, divide the dough into equal sized balls.

Press each dough between your palms into small discs, keep the filling in the center of dough and roll into balls( make sure the stuffing is secure inside dough ball).

On a greased baking tray place all of the stuffed dough balls and allow the balls to rest in tray for another 30 mins( once again the dough balls will double in size).

Brush the top of the stuffed doughs with egg wash.

Meanwhile pre-heat oven at 400f, place the tray with stuffed dough in the center rack of the oven and bake until Buns are golden brown.

Place the Masala Buns on wired rack and allow to reach room temperature.

Serve the Masala Buns as snack or for breakfast.