Salaric Cooking

Lots of things to make with tortillas…

Quesadillas Lay a tortilla in a frying pan with the tiniest bit of oil. Smear in grated cheese and bits of salsa. Lay another tortilla on top. Heat it for a bit, then turn it over for the other side, until cheese is melted.

Tortilla Chips Chop a tortilla into triangles, and fry them. Served hot and fresh, you can melt cheese on them which is nice. Or go the whole hog and make elaborate nachos.

Tortizzas Make a pizza on top of a tortilla.

Enchiladas Heat up refried or baked beans, with some tomato puree and enchilada spice mix. Roll this up into tortillas and place them in a dish. Pour thinned tomato puree with spices in over the top, then grate cheese and bake.

For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You’ll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice–great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads Bring to the boil Put lid on Put on minimum heat, simmer for 12 minutes until all water gone. Do not stir. Then take off heat and leave for at least ten minutes.

½ medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x ½in sticks 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks 50g/2oz/½ cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1¼tsp salt 3 medium-sized tomatoes, roughly chopped 1 tbsp natural plain yoghurt 1 tsp garam masala 2 tbsp chopped, fresh green coriander

Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yoghurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish with the fresh coriander.

We came across this dish at my husbands uncles wedding – the bride came from Zimbabwe and there was lots of great food from there at the reception – this was the veggi option.

*2 cups chopped onions *2 tablespoons peanut oil or vegetable oil *1/2 teaspoon cayenne *1 teaspoon pressed garlic cloves *2 cups chopped cabbage *3 cups cubed sweet potatoes (1-inch cubes) *3 cups tomato juice *1 cup apple juice or apricot juice *1 teaspoon salt *1 teaspoon grated peeled fresh gingerroot *1 tablespoon chopped fresh cilantro (optional) *2 chopped tomatoes *1 1/2-2 cups chopped okra *1/2 cup peanut butter

Saute onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes and saute, covered, for a few minutes. Mix in the juices, salt, ginger, cilantro and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

Put some milk in a pan Add one tablespoon of flour per 100ml of milk, for a thick sauce Add 15g of butter per 100ml of milk Heat until the sauce boils a bit Add cheese and mustard to taste Cook for a minute until it’s all molten

Leopard Pie (Serves 6) * 675 g/1.5 lbs shortcrust pastry, thawed if frozen * 225 g/8 oz dried macaroni * 350 g/12 oz fresh spinach leaves * half a fennel bulb, diced * 50 g/2 oz pine nuts, fried until golden in a little oil * half a red pepper, seeded and sliced * 90 g/3.5 oz feta cheese, cubed * 1 tbsp drained capers * 200 ml/7 fl oz single cream * 3 eggs * 1 tsp vegetable concentrate * 1 tbsp cornflour, blended with 2 tbsp water * 1 tbsp caster sugar * 1 tbsp ground cinnamon * seasoning

1. Preheat the oven to 190 C/375 F/Gas 5. Roll out 2/3 of the pastry on a lightly floured surface and line a 22 cm/8.5 inch springform tin.

2. Cook the macaroni until al dente. Drain and set aside. Wash the spinach and discard thick stalks. Cook in a large pan until soft; drain and squeeze out excess water, then chop roughly.

3. Put 1/3 of the macaroni into the pastry case. Seasoning well between the layers, add half the fennel, pine nuts, half the remaining macaroni and the spinach. Finally top with macaroni, pepper, feta and capers.

4. Beat together the cream, eggs, vegetable concentrate, cornflour paste and seasoning in a small bowl until evenly combined. Pour into the pastry case.

5. Roll out the remaining pastry to make a lid. Press the pastry firmly down over the filling and trim the edges. Roll out the trimmings and decorate the top of the pie. Sprinkle with cinnamon and sugar, and bake for 1 hour 15 minutes until golden.

6. Rest for 15 minutes to serve hot, or leave until totally cold.

Recipe: Miso Fish Soup

Another one from Becca – she is a rally good and inventive cook.

This is the really tasty soup that seems to [cheese] off everyone on all floors of PSSRI and ppl in the chemistry depatment. It is like these ppl have a fish phobia or something!!!! 4 portions

Ingredients: 2 garlic cloves finely sliced 5cm fresh ginger grated (i use a cheese grater!) 3 packs of miso paste (some brands contain yeast – i use Blue Dragon brand which is yeast free. you can find it in the supermarket aisle with other oriental sauces/noodles etc) 200g cod (or other white fish) cut into chunks 2 red peppers deseeded and chopped 3 pak choi sliced 2 handfulls mangetout or sugar snap peas 100g Fresh peas 4 spring onions

• Bring 1 and 1/4 litre water to boil. Add garlic, ginger and miso, boil for 1 min then add fish and the mangetout/sugar snap peas and pepper. Bring to boil then simmer.
• Skim off the foam, cook for 2 mins.
• Add pak choi & spring onions and cook for a further minute
• Place into bowls add raw fresh peas, stir and serve.

Tips: • Add thin rice noodles to cold soup that contains a lot of liquid, reheat in the microwave for 3 mins and voila – a homemade pot noodle or more substantial meal…. • I add all sorts of veg like runner beans instead of mangetout or sweetcorn instead of peas etc

Recipe: Aduki Bean Stew

From Becca

4 portions Ingredients: 200g AdukiBeans 2 wheat/yeast/dairy free stock cubes 1 finely sliced onion 3 carrots sliced 1 leak sliced 1 butternut squash peeled and cut into chunks 1/2 tsp cumin 1/2 tsp tumeric 250g kale

• Soak the beans in cold water for 12 hours or overnight.
• Drain the soaked beans, rinse well with cold water. Place in saucepan with cold water and boil hard for 15 mins (removes toxins)
• Drain water and rinse the beans well.
• Place 1 l fresh cold water in the saucepan with the beans & stock cubes. Bring to boil then simmer for 10 mins.
• Add the remaining veg (except the kale)and spices, simmer for 15 mins
• Add the kale simmer for 2 mins.
• Serve.

Tips: • I sometimes use chopped parsnip instead of carrots

Salmon with Citrus and Soy Sauce

This is from Becca.

4 portions Ingredients: 4 spring onions or two leeks 4 tbsp wheat free soy sauce Zest and juice of one lime 2cm fresh ginger grated (use a cheese grater!) 2 cloves garlic finely sliced 4 boneless and skinless salmon fillets

• Mix soy sauce, zest and juice of the lime, ginger, garlic and leeks.  Place the salmon fillets in a dish/bowl and spread the mixture all over them. Marinate in the fridge overnight.
• Preheat oven to 200oC
• On shets of thick foil place each salmon fillet with some marinade and a feww slices of leek. Wrap up well in foil, place on a baking tray and bake for 15 mins.

Tips: • Instead of the zest and juice of one lime, use an orange • Instead of salmon try using chicken • Serve the baked salmon on rocket & spinach salad leaves or with noodles

Recipe: Perfect Roast Potatoes

From my friend Becca.

Ingredients: peeled and chopped potatoes animal fat  (fat or roasting juices from roast chicken/meat/duck etc) or Olive oil for a more healthy option! Salt Pepper

• Boil the potatoes in a sauce pan till soft and fluffy on the surface
• Drain the water and put thepotatoes back in the sauce pan.  Add the oilive oil or roasting fat/juices to th saucepan and replace the lid.  Carfeully shake the pan in a circular motion to coat the potatoes with oil.
• Place the potatoes in a roasting tin, sprinkle with salt and pepper
• Place in a hot oven (180oC) till golden brown