- Full Title: Great British Bake Off: Winter Kitchen
- Autor: Lizzie Kamenetzky
- Print Length: 304 pages
- Publisher: BBC Digital
- Publication Date: November 21, 2013
- Language: English
- ISBN-10: B00GQYUQZS
- Download File Format | Size: azw3 | 14,48 Mb
Who taught me to cook and always supported me as I, in her words,
“took a frying pan and a piece of paper and forged a career.”
1. The Building Blocks: Basic Recipes
2. Soups, Big and Small
3. Frittatas and Omelets
7. Whole Grains and Big Bowls
10. Beans and Lentils
11. Tacos and Quesadillas
12. Savory Pies
13. Couscous and the Stews That Go with It
“WHAT’S FOR DINNER?” Growing up in my family, the answer to that question was always the name of the meat we were having—“Steak.” “Chicken.” “Lamb chops.” That was good enough, as it is in most meat-eating households. But if you’re a vegetarian or a carnivore who doesn’t eat meat every night, the answer to “What’s for dinner?” can be wordy.
But not in my house. When my son asks what we’re having, I can always give a one-word answer, the name of a generic dish: “Gratin.” “Risotto.” “Frittata.” “Stir-fry.” “Lasagna.” “Tacos.” The sound of these words is reassuring. He knows what a risotto and a stir-fry is and if he wants to know more he just asks, “With . . . ?” The response will be the name of the vegetable that’s going to go into the dish—“Chard.” “Mushrooms.” “Roasted squash.” “Asparagus.” Any of the foods that are at the heart of my cooking.
I CALL MY MASTER RECIPES for these vegetarian main dishes templates. A template is a formula for a generic dish such as a risotto or a frittata. I realized after decades of creating, adapting, and writing recipes that I always use the same formulas—essential ingredients plus method—for certain types of dishes. For example, when I make risotto, I always use ½ cup of minced onion, about 7 cups of stock, and 1½ cups of Arborio rice. No matter what type of risotto I’m making, I always use the same basic ingredients in the same proportion as a jumping off point to which I then add whatever vegetables I’ve brought home from the farmers’ market, or what I have in my refrigerator. Once I realized this, I began writing down these templates, and this streamlined my cooking and writing process and also became a great tool for teaching.
In this book, the template recipes will give you the framework for making a main dish, using whatever produce you want to cook based on availability or seasonality. What defines a specific vegetarian risotto or a frittata, a lasagna or a gratin, is the produce that goes into it, and that produce usually requires its own sub-recipe before it can be plugged into the template. For example, the variation recipe for a frittata with chard or greens and green garlic includes a list of ingredients with instructions for cooking the wilted greens, green garlic, and seasonings together in olive oil. Once this step is completed, you can proceed with the template recipe for a frittata, stirring the chard into the beaten eggs and making the frittata.
HOW TO USE THIS BOOK
WITH THE EXCEPTION OF THE FIRST chapter, The Building Blocks, where you’ll find some fundamental vegetable, tomato sauce, egg, and tofu preparations that are called for throughout the book, each chapter in The Simple Art of Vegetarian Cooking presents basic templates followed by specific recipes labeled Variation or Filling that call for additional ingredients. These represent the “vegetable filling of your choice” or “prepared vegetables of your choice” that you see in the template ingredient lists. Steps are provided so you’ll know how to prepare the additional ingredients and when to introduce them into the template. Some templates include lists of suggestions for additional fillings and variations whose recipes are in the Building Blocks chapter or that don’t require a separate set of ingredients and steps. Some variations on a theme, such as the Big Bowl meals in Chapter 7, make the most sense if all the ingredients and procedure steps are spelled out, so these are not presented as Variations, but as stand-alone recipes.
Many of the chapters in this book have more than one template. Soup, for example, is an excellent one-word answer to “What’s for dinner?” but there are many different types of soup. So in the soup chapter you’ll find templates for two different types of minestrone, two types of Asian noodle soup, a pureed vegetable soup, and a garlic soup. The recipes that follow the templates call for specific vegetables, seasonings, and other ingredients (for example, Minestrone with Cabbage and Winter Squash, Japanese-Californian Meal in a Bowl with Spinach, Mushrooms, and Tofu). The pasta chapter includes a template for pasta and vegetables with a tomato sauce, a template for pasta and vegetables without a tomato sauce, and two templates for lasagna.
All of these recipes are designed to work as main dishes. My goal is to provide you with a
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rine – 1 tôle
papier de cuisson – papier d’aluminium
300 g de poires et 100 g de pommes sèches
100 g de chaque fruit sec (figues, abricots, pruneaux)
50 g d’écorce d’orange + 50 g d’écorce de citron confites – 100 g de raisins secs blonds
100 g de cerneaux de noix hachés
100 g d’amandes en poudre + 12 amandes entières pelées
10 cl de lait – 12,5 cl de kirsch
1 cuil. à café de cannelle + 1 de quatre-épices
100 g de farine
1 Coupez les fruits secs en lanières. Portez-les à frémissements dans un peu d’eau avec les raisins, 10 minutes. Ajoutez les noix, les écorces confites hachées, les épices et le kirsch. Laissez macérer à couvert dans une jatte, 24 heures.
2 Mélangez les fruits macérés, la poudre d’amandes et la farine. Pétrissez pour obtenir une pâte liée.
3 Divisez la pâte en deux. Sur une tôle tapissée de papier de cuisson, façonnez les pâtons en pain ovale. Piquez des amandes entières.
4 Enfournez à 150 °C (th. 5), pour 50-60 minutes. À la sortie du four badigeonnez de lait. Laissez refroidir. Enveloppez dans du papier aluminium.
On peut remplacer les pruneaux par des quetsches sèches, la farine par 200 g de pâte à pain commandée chez le boulanger et le kirsch par du schnaps alsacien.
TRUC DE CUISINIER
Laissez reposer au moins 10 jours, ou mieux de 2 à 3 semaines, avant de déguster.
MACARON GÉANT GLACÉ AUX MARRONS
DÉLICAT À RÉALISER
PRÉPARATION : 35 MIN
CUISSON : 20 MIN
REPOS : 1 H
1 bassine à fond rond
1 plaque à pâtisserie
1 poche à douille lisse no 12 papier sulfurisé
5 blancs d’œufs (150 g)
300 g de sucre glace
200 g de poudre d’amandes
60 g de sucre en poudre
35 g de cacao amer
1 l de glace aux marrons
80 g de brisures de marrons glacés
6 marrons glacés
1 Tamisez puis étalez le sucre glace avec les amandes et le cacao sur une plaque. Passez au four à 60 °C (th. 2) 15 minutes. Tracez 2 cercles de 20 cm de diamètre sur une plaque tapissée de papier sulfurisé. Battez les blancs en neige ferme en incorporant à la fin le sucre en poudre, puis délicatement le mélange précédent.
2 Versez la pâte dans la poche. En partant du centre, déposez-la dans les cercles. Laissez reposer, 1 heure. Enfournez à 150 °C (th. 5, chaleur tournante) pour environ 20 minutes. Laissez refroidir sur une grille.
3 Entreposez la glace à température ambiante pour la ramollir un peu. Déposez un disque macaron, face plate vers le haut sur un plat. Masquez-la de glace aux marrons. Éparpillez les brisures. Couvrez du deuxième disque. Remplissez le tour de glace, lissez-la. Saupoudrez d’un voile de sucre glace. Décorez de marrons.
Préparez une pâte macaron sans chocolat, parfumée à la vanille. Garnissez-la d’une glace au choix.
TRUC DE CUISINIER
Le succès est assuré si vous entreposez les blancs à température ambiante la veille. Vérifiez la cuisson du macaron avec le bout du doigt.
PRÉPARATION : 30 MIN
CUISSON : 20 MIN
1 casserole – 2 jattes
1 batteur – 1 plat résistant à la chaleur
1 poche à douille unie
1 brioche parisienne un peu rassise
100 g de fruits confits mélangés
+ 50 g de bigarreaux en dés
40 cl de lait entier
4 jaunes et 5 blancs d’œufs
330 g de sucre en poudre
30 g de fécule de maïs
2 gousses de vanille
2 cuil. à soupe de rhum
1/2 zeste de citron non traité
3 cuil. à soupe d’amandes effilées
1 Grattez la pulpe des gousses de vanille. Ajoutez-la dans le lait bouillant. Battez les jaunes jusqu’à blanchiment avec 80 g de sucre en poudre.
Incorporez la fécule, puis peu à peu le lait. Faites épaissir en remuant sur feu doux.
2 Portez 20 cl d’eau avec 70 g de sucre à ébullition. Ajoutez le rhum et le zeste de citron.
3 Retirez la tête (elle n’est pas utilisée), puis coupez la brioche en 4 disques. Disposez le fond sur le plat. Imbibez-le de sirop. Masquez de crème. Parsemez de fruits confits. Continuez le montage en alternant brioche et crème pour reconstituer la brioche. Mettez au frais.
4 Allumez le four à 240 °C (th. 8). Battez les blancs en neige pas trop ferme en incorporant peu à peu 180 g de sucre en poudre. Avec une poche à douille, masquez-en la brioche. Saupoudrez de sucre glace. Parsemez de lamelles d’amandes. Enfournez pour dorer la meringue en surface (8-10 minutes).
Éteignez le four et attendez 5 minutes.
Remplacez les fruits confits par des dés de fruits frais : ananas, poires…
Pour une brioche sans alcool, remplacez le rhum par du jus d’orange.
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he berries and lime in a food processor or blender.)
Fill 2 glasses halfway with crushed ice, and spoon the berry mixture over the ice. Pour the cranberry juice over the berry mixture, and serve.
poached dried fruit
with rose water and orange
I always have dried fruit in the pantry, so this is an easy thing to throw together on the weekend, giving me a no-work instant breakfast for the busy week ahead. The fruit goes from shriveled and dry to something luscious to serve over yogurt, muesli, or even just on its own. You can rehydrate dried fruits with differently flavored liquids to enhance their natural sweetness. The dried fruits can be poached on the weekend and stored in the fridge for six or seven days.
½ cup (3 ounces) dried apricots
½ cup (2 ounces) dried peaches
½ cup (2 ounces) dried apples
½ cup (2 ounces) dried pears
½ cup (3 ounces) dried dates
½ cup honey
3 tablespoons rose water (see Note)
2 cinnamon sticks
Zest of 2 oranges, cut into fine julienne
½ teaspoon freshly grated nutmeg
1 vanilla bean, split lengthwise
Place the dried fruit in a large bowl and add enough cold water (about 4 cups) to cover the fruit by 1 inch. Cover with plastic wrap and let stand at room temperature overnight.
Strain the soaking liquid into a large heavy skillet, and set the rehydrated fruit aside. You should have about 3 cups of soaking liquid. Add the honey, rose water, cinnamon sticks, orange zest, and nutmeg to the soaking liquid. Scrape the seeds from the vanilla bean into the liquid, and then add the bean, too. Bring to a boil over high heat. Then simmer over medium heat for 15 minutes, or until the liquid has reduced by half.
Reduce the heat to medium-low, so the liquid is at a low simmer. Add the reserved rehydrated fruit and simmer for 15 minutes, or until the fruit is just softened but not mushy. Remove the skillet from the heat and let the fruit cool in the syrup. Store in a sealed container in the refrigerator for up to 1 week.
Rose water is a distillate of rose petals, so adding a little to the poaching liquid makes you feel like you are smelling roses as you eat your breakfast—it’s floral but not overpowering. Rose water is used widely in Asian and Middle Eastern cookery, so the easiest place to find it is in a specialty market that stocks Asian or Middle Eastern ingredients.
My granola is quite indulgent: It’s full of nuts and seeds and all the tasty stuff that brings you energy. Eat it with fresh or poached fruits or simply with cold milk; either way, it’s guaranteed to keep the hunger at bay until lunch, even if that’s hours away. It will keep in an airtight container for a week, so make it in big batches. See the photograph.
Makes about 6 cups
4 tablespoons (½ stick) unsalted butter
1 tablespoon ground cinnamon
1 tablespoon freshly grated nutmeg
½ teaspoon ground cloves
¼ cup honey
¼ cup pure maple syrup
¼ cup (packed) light brown sugar
2 cups rolled oats (not instant)
1 cup shelled pumpkin seeds
1 cup shelled sunflower seeds
1 cup whole almonds
½ cup dried cranberries
½ cup raisins
Preheat the oven to 350°F. Combine the butter, cinnamon, nutmeg, and cloves in a small heavy saucepan over medium heat, and stir for 1 minute or until the butter has completely melted. Add the honey, maple syrup, and brown sugar and stir for 2 minutes, or until the sugar dissolves and the mixture comes to a simmer. Set it aside.
Spray a large heavy baking sheet with nonstick cooking spray. Combine the oats, pumpkin seeds, sunflower seeds, and almonds in a large bowl. Drizzle the warm syrup over the oat mixture and toss to coat well. Transfer the oat mixture to the prepared baking sheet, forming an even layer. Bake, stirring occasionally, for 30 minutes, or until the mixture is dry.
Stir in the cranberries and raisins and continue baking for 10 minutes, or until the granola darkens slightly. (At this point the granola will still be soft, but as it cools it will become crunchy.) Transfer the baking sheet to a cooling rack and let the granola cool completely. It will set into chunks, so simply break it up into smaller bits.
Full of nutrients and flavor, this is a healthy start to the day. If I’m in a rush, I even take it with me on the road and enjoy it all the way to work. Whatever fruit you’ve got on hand works: Just pop it all in the blender, whiz it, and you’re good to go.
½ pineapple, peeled, cored, and coarsely chopped (about 4 cups)
1 papaya, peeled, seeded, and coarsely chopped (about 2½ cups)
¼ cantaloupe, peeled, seeded, and coarsely chopped (about 2 cups)
1 mango, peeled, pitted, and coarsely chopped (about 2 cups)
2 kiwi fruits, peeled and coarsely chopped (about ¾ cup)
1½ cups fresh coconut water (see Note)
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s of vanilla are filtered with gluten-filled, grain-based alcohol, make sure to find a gluten-free brand you’re comfortable with.
Vegan cheddar cheese: The best vegan cheeses melt well and maintain their flavor in the process.
Chocolate chips: My favorites are Ghirardelli semisweet chocolate chips.
Rice milk: A great vegan, soy-free alternative to milk.
Soy milk: If you are okay with soy, you can use it instead of rice milk, as it is a bit creamier.
Dry soy milk: Along with coconut flour, this is a primary ingredient in our world-famous frosting. It gives a thick and creamy quality many people prefer to real buttercream.
Coconut milk: Substituting coconut milk for rice or soy milk yields an incredibly rich product.
Apple cider vinegar: Made from pulverized apples, this is the only vinegar I use in my recipes. Mixed with rice milk, it is a great substitute for buttermilk.
Flax meal: Generally used to boost fiber and nutrition in recipes. I use it as a substitute for eggs in some muffins and cookies.
ADVICE ON INGREDIENT SUBSTITUTIONS
Of course, it is your prerogative to replace any of the ingredients in my recipes with others you are most comfortable using, but I can’t guarantee the results. While testing recipes for this cookbook, I tried substitutes for some of the more costly ingredients, and the results were simply not up to par. That said, pennies are pennies, and you may find a bargain in some ingredient substitutions. Here are a few options that I found yielded results similar to the original.
• Milk: We primarily use rice milk, but coconut milk and soy milk can be used if your diet requires. Substitute the milk of your choice in equal measure, but be aware that any substitution will likely affect both the thickness and the sweetness of your batter. Adjust accordingly.
• Sweeteners: You can swap agave nectar for evaporated cane juice, and vice versa. One cup evaporated cane juice equals ¾ cup agave nectar. When replacing 1 cup evaporated cane juice with ¾ cup agave nectar, reduce the milk in the recipe by ¼ cup (oil measure remains the same). When using evaporated cane juice instead of agave nectar, add ¾ cup hot water to compensate for the lost moisture.
• Oils: If you are unable to use coconut oil, avocado, grapeseed, and pumpkin seed oil are all healthy choices, but canola oil is the most price-conscious option. You may also oil your pans with a nonstick spray. If you are gluten intolerant, be sure to use a plain formula and not one made for baking, as the latter contains wheat.
• Flours: Rice flour can be substituted in equal measure for garbanzo–fava bean flour. Neither spelt nor Bob’s Red Mill Gluten-Free All-Purpose Flour, however, can stand in for garbanzo–fava bean flour.
Remember, baking is a science as much as it is an art, and precise measurements are crucial. You will save countless dollars and endless hours if you follow a few simple rules when making the recipes in this book.
All quantities in these recipes were measured in dry-ingredient measuring cups, including liquids. Never use clear measuring cups with a spout and a handle (in baking circles, known as liquid measuring cups). Trust me, the difference is real.
Always fill measuring cups evenly; do not approximate.
Always use proper measuring spoons. The teaspoons and tablespoons in your silverware drawer won’t cut it, and eyeballed or otherwise rough measurements will result in baked goods so terrible and ugly I don’t even want to discuss it.
SPELT VERSUS GLUTEN-FREE
If you have made your way into the bakery, or even just read press clippings or browsed our menu at www.babycakesnyc.com, you know we use either spelt flour or gluten-free flour in all our recipes. It’s important to understand the difference between them before deciding which recipes are best suited to your needs.
Gluten is the protein found in grains such as wheat, barley, and rye. It provides structure, elasticity, and texture in breads. Unfortunately, it also provides millions of people with a variety of digestive and general health maladies.
Spelt is an ancient and distant ancestor to wheat, and it contains some of the same properties, including gluten. However, many people with wheat sensitivities are able to digest spelt comfortably and appreciate that it is high in complex carbohydrates, lower in overall carbohydrates, and contains enzymes that assist in glucose and insulin secretion. I am one of these people. This is why I use spelt flour in several of the recipes I’ve included in this book. I do not, however, encourage people who are wheat intolerant to consume spelt or spelt-based flour unless they’ve received the go-ahead from a doctor or a nutritionist.
Throughout this cookbook, only those recipes that call for the ingredient spelt flour contain gluten. At BabyCakes NYC
rotisserie recipes, kona coffee beans, heart healthy recipes, tiramisu alcohol, low fat dinners,
practicality, portion control (intermittent fasting), and mindfulness. Soup helps me be the best I can be because it is rooted in a foundation that supports me rather than asking me to do more. Here is the story of how these pillars came to be.
Grown Woman Seeking Plant-Based Nutrition:
My Less-Than-Splendid Former Self
The average American’s diet is 28 percent animal products, 41 percent fatty and sugary “extras,” 23 percent grains, and only 8 percent fruits and vegetables.1, 2 Sixty-nine percent of us are overweight.3 And the leading causes of death are heart disease, cancer, and lower respiratory diseases.4 There is no doubt that eating a diet rich in vegetables improves health in a multitude of ways, from decreasing the likelihood of type 2 diabetes and many cancers to improving life span and literally every system in our bodies.5 Yet, 87 percent of Americans don’t eat enough vegetables.6 This is not right. Something is awry. What’s wrong here?
Avoiding vegetables is, unfortunately, the path of least resistance. This reality really bugs me because I know (and so do you) how great vegetables are for health. The uphill battle to get more veggies into our diets is due in no small part to what’s available at restaurants and as packaged convenience food. It’s also due to the fact that rich, sugary, starchy, salty food sets off all sorts of pleasure signals in our brains, and it creates a bit of an addiction to those things.
My own diet was evidence of this and hit its apex while I was in school at The French Culinary Institute in Manhattan in 2010. I consumed an excessive amount of meat. And potatoes had “somehow” become my go-to vegetable of choice—thanks, culinary school, for the 101 ways to mash, fry, and sauté spuds. I went through about a pound of butter a week because it had crept into literally every recipe I concocted. I frequently managed to subvert the amazing health benefits of spinach, for example, by smothering it in roux and drowning it in cream and cheese. I was driven by taste and only taste.
The idea of making food that was good for me had become an afterthought. Yes, it’s important to make food that tickles your taste buds in all the right ways, but I felt completely off balance. Food was like a drug. Consuming intensely fatty, sugary, and salty food is satisfying and enjoyable for the duration of the meal, but I crashed shortly after eating and also in almost every other aspect of my life. I needed a steady stream of caffeine throughout the day to feel normal at work, I classified granola bars as a food group, I let off steam at the end of the day with a huge glass (or three, let’s be real) of red wine, and I kept my weight in check by running or spinning like a woman on the verge of a nervous breakdown.
When I got pregnant in late 2012, the reality of my diet came crashing in on me. How had this happened? I had studied biology in college, focusing on diet therapies, of all things. I was ashamed, honestly, because I couldn’t cry ignorance. I knew from the work I had done in the research lab that what you eat has an incredibly powerful effect on your well-being, and yet I had a quart of duck fat in my fridge. And honestly (and possibly TMI), I did not poop every day back then. It’s weird how that really affects you in a negative way. It can be distracting sitting there with all that compacted meat and potatoes in your lower intestines. You just don’t feel right. I remember sitting on the toilet one day thinking, This is why Mom tells us to eat our roughage; I need to eat more vegetables. I imagined my baby not growing big enough as he struggled to suck nutrients out of a steady stream of marbled steak and peanut butter soufflé. I was hopeful that I could quickly propel myself into a cleaner way of living, but what I really needed was food rehab.
Surprise, surprise—going cold turkey isn’t so easy in our world of catered pizza lunches, artisan-pastry-laden cafés, and Doritos at the checkout. The majority of food companies out there are churning out very convenient, nutrient-deficient foods. It’s estimated that 61 percent of our calories come from highly processed food.7 And that highly processed food served a purpose, as evidenced by my penchant for granola bars (convenience rules in the life of a modern woman). This was my conundrum as I approached clean eating. Why was it so inconvenient to make a simple shift that would definitely improve my health? Why was it so hard to get my veggies?
I created a “yes” list (whole grains, cooked and raw vegetables, nuts, whole fruit) and a “never” list (takeout, anything with more than 8 grams of sugar in a serving, premade snacks, anything sold in crinkly bags). I bought copious amounts of fresh vegetables at the farmers’ market and pledged to cook all my meals. This was a fail. Inevitably, I would cave in and opt for takeout after a 12-hour day. I would guzz
Quick & Easy Low Cal Breakfast or Lunch
Prep Time: 5 Minutes
Total Time: 9 Minutes
2 rice cakes ( you know those things that look like Styrofoam)
4 slices tomatoes
2 teaspoons parmesan cheese, grated
salt and pepper
How to make it:
Put the tomatoes over the cakes of rice; add in salt-pepper and pour hot sauce, as per your desire. Sprinkle then parmesan now, and let the mix broil for 4 minutes.
Quick Candied Pecans
Prep Time: 0 Minutes
Total Time: 5 Minutes
2 cups pecan halves
4 tablespoons butter, salted
4 tablespoons brown sugar
How to make it:
Start by melting up the butter at mid-hi flames, before putting in the pecans and tossing it to coat it well. Dash in the sugar and keep it stirred till it’s well caramelized. Lay the mix over wax sheet or paper and let it cool a bit.
Quick Honey Mustard Pork Stir-Fry
Prep Time: 20 Minutes
Total Time: 30 Minutes
500 g pork fillets or 500 g other tender lean pork
2 teaspoons Dijon mustard
3 teaspoons liquid honey
2 tablespoons oil
How to make it:
Slice and cut the pork in a very thin manner. Combine all the honey and the mustard, whilst marinating the pork over it for 20 minutes.
Then, take a pan and heat it up, before putting in the meat and frying it at high, whilst tossing and stirring it for 10 minutes. Eat the meat with fired veggies or even rice, potatoes and salad.
Skippy Quick Cookies
Prep Time: 10 Minutes
Total Time: 30 Minutes
Yield: 24 COOKIES
1 cup Skippy creamy peanut butter ( you can use any brand you prefer)
1 cup sugar
1 large egg, slightly beaten
1 teaspoon vanilla extract
How to make it:
Preheat up the over at 325 F first. Then, take a midsized bowl and mix up all materials over it well. Make dough balls which are of one inch size, and put them over a clear baking paper or sheet.
Put in cookies 2 inches from each other. With a fork, flat up the cookies and make criss and cross lines over it.
Bake for 10 minutes, and throw in candies or chips of chocolate over it instantly.
Let the cookies cool down and then take them off the sheet. You can also put the chocolate before baking the cookies.
Too Easy Pumpkin Muffins
Prep Time: 3 Minutes
Total Time: 22 Minutes
1 (18 ounce) boxes yellow cake mix, unprepared
15 ounces libby solid pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
How to make it:
Start by combining all the materials up over a bowl till they moisten up. Do put in any liquid as the cake and pumpkin mix will do.
Use a spoon to scoop up the mix into muffin pans, and let it bake for 23 minutes or so.
Quick BBQ Asparagus
Prep Time: 2 Minutes
Total Time: 7 Minutes
4 asparagus spears
2 teaspoons butter
1/2 teaspoon rosemary
How to make it:
Start by taking off the hard ends from the spears of asparagus. Piece them into halves.
Then, melt the butter over a BBQ pan or plate at low-mid flames and put in the asparagus.
Dash in rosemary and let it cook for 5 minutes, whilst continuously stirring.
Quick BBQ Zucchini
Prep Time: 2 Minutes
Total Time: 12 Minutes
1 medium zucchini
1/8 teaspoon dried dill
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 teaspoon extra virgin olive oil
How to make it:
Begin by slicing the zucchini in length wise halves, before cutting them into several pieces of about 2 inches.
Throw in the dill, pepper and the oregano, and pour in some olive oil at the paramount.
Cook the mix with the help of a BBQ plate at low-mid flames for 4 minutes or so. Whilst remembering to cook both the sides well.
Easy cheese scones
Prep Time: 15 Minutes
Total Time: 30 Minutes
Yield: 10-12 scones
1 cup self raising flour
1 cup grated cheese ( I prefer Tasty)
2/3 cup milk
1 pinch salt
1 pinch sweet paprika (optional)
How to make it:
Begin by preheating up the over at 225 degrees C.
Now, combine the milk, cheese, flour and the salt in a bowl, and mix them till they stick up together.
Take a greased plate or tray, and put about 12 one tablespoon of the mix over it. You can throw in the paprika over it if you want, before baking it for quarter of an hour.
You can even turn the tray to the other wide for an equal result. Serve warm and with butter if you want.