Tag: SAVOURY

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VEGGS


Out come the veggs!

Out come the veggs!

“This tastes better than the real thing” said two separate people on two separate occasions. Thanks Big Red and Dave!

“Please take this as a compliment”, said another friend. “I don’t normally eat eggs and I can’t eat this because it tastes too real”.

VEGG WHITES
400ml soy milk
6tbsp corn flour
¾ tsp black salt

  1. Put all in a pot.

  2. Cook stirring with a whisk until thickened. You’ll know its ready when the bubbles formed due to the whisk start to dissapear. Turn heat off immediately.

  3. Pour in to silicone egg mold and refrigerate.

  4. Once set, scoop out a space for the yolk with a melon baller

VEGG YOLKS
¼ cup cooked and mashed potato
2 tsp nutritional yeast
¾ tsp black salt
¼ tsp tumeric

  1. Combine and put in already made and set egg whites.

  2. When serving veggs, season top with a little more black salt.

Notes:

  • If you want a runnier yolk, just add soy milk.

  • For an eggier kick, sprinkle some additional black salt just before serving

  • Go nuts with your veggs! Make a brekky burger, ramen or eggs on toast.

brekkie burger.jpg

ramen.jpg

eggs on toast.jpg

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OLIVE BREAD


Olive bread formed in to three smaller loaves

Olive bread formed in to three smaller loaves

500g plain flour

2.5 tbsp yeast
1 tsp salt
1 pinch sugar
300ml lukewarm water
100g olives, chopped

  1. Preheat oven to 220°C.

  2. In bowl add flour, yeast, salt and sugar.

  3. Add water and knead on a lightly floured surface until smooth and silky. This will take approximately five minutes. Add a little more flour to your bench top if the dough starts to stick.

  4. Leave to rise in a lightly oiled bowl, covered for an hour until doubled in size.

  5. Knead olives in to the dough and form in to an oval shape.

  6. Place on a baking paper lined tray, cover with tea towel and leave to rise again for an hour.

  7. Brush the loaf with olive oil and bake for 25 minutes until browned on top.

Notes

  • You can form this bread in to a flatter loaf or three small loaves, whatever you like.

  • If you don’t like olives or want to mix it up, you could always put fried rosemary, potato or date and walnut in to the loaf instead.

  • I like to serve my bread sliced and toasted with a side of tuscan herbed oil for dipping.

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THE BEST SATAY SAUCE

Hello and welcome to my first recipe entry!

I am committing myself to minimal chat and maximal tasty recipes.

Reading a lot of online recipes on blogs myself, I felt like I needed to write a lengthy post about my life and all my feelings before the actual recipe… it seems to be the done thing.

But the process of trying to write a long story was frustrating and then I remembered that I hate reading them too!

In the future I’m going to put most chat AFTER the recipe, and limit it to helpful tips related to actually cooking the thing.

So here goes! This is the satay sauce that I’m famous for and I’ve never given out the recipe, until now.

In the past when people asked for the recipe I would prefer to make them a batch rather than give away the secret. There’s a story in one sentence. Enjoy!

MAMA SMOKE’S famous satay sauce

MAMA SMOKE’S famous satay sauce

SATAY SAUCE

1 onion, finely chopped
2 cloves garlic, crushed
1 thumb sized piece of ginger, chopped finely
2 tsp cumin
1 tsp turmeric
1 tsp chilli flakes
1 tbsp soy sauce
2 tsp sesame oil
2 tbsp sweet chilli
½ cup peanut butter
½ cup coconut cream

  1. Fry onion until browned. Add crushed garlic and ginger and cook until fragrant (about a minute).

  2. Add all other ingredients.

  3. Turn heat off and stir until combined.

  4. Serve this with anything. Make sauce rice, serve with roast veggies or your favourite mock meat or fried tofu. Or do as I do and eat a spoonful on its own!

Notes:

  • Did you notice I listed all the liquid ingredients required in each step before the dry ones? I like getting all my dry measurements done first when you’re using the same utensil before the wet ones so I’m not having to constantly clean. You’re welcome! 🙂

  • If you want a smooth satay, let this cool then put in a blender (you can do this hot if you have a blender with a lid that you can leave ajar).

  • I hope we have fun cooking together from this day forward. Let me know what you thought of my satay!