02/06/2010 by D.

This lovely recipe is from the second ‘World food Café book.  If is for a savoury gluten-free pancake which goes well with curries or filled with stir fries.

12oz gram flour (chickpea)
2 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp black peppercorns, crushed
2 tsp baking powder
1 tsp salt
1 pint water
2 eggs, whisked
1 red onion (white will do)
1 cup coriander or parsley leaves (optional)
1 tbsp corn oil

In a small pan, dry fry the cumin and coriander seeds for a couple of minutes.  Tip them into a pestle and mortar or spice grinder, together with the black pepper and crush them.  Mix them with the flour, baking powder and salt, then stir in eggs and water.  Leave the batter to stand for half an hour.

Finely chop onion and coriander and stir into the batter.

Heat a little oil in a small frying pan and wait until it sizzles.  Wipe round with a piece of kitchen roll.  Pour in batter and swirl to cover base of pan.  Turn down heat.  Once bubbles appear and the top looks nearly done, flip the pancake to cook the other side for a minute or so, then eat.  Wipe the pan with the greased kitchen roll and repeat.

Eat immediately or keep warm in the oven until you have cooked them all.

Quick fillings:

• Stir fry beansprouts in a little oil for 1 min, then season with lemon juice and bit of soy.
• Cut up cherry tomatoes and bit of chilli sauce
• Mix a raita: tomato, cucumber, mint & yoghurt with a little salt (or any combo of these)
• Cut up some fresh mango and mix with a few coriander leaves

Posted in Coriander, Indian Ocean, Gram flour, Cumin, Eggs, Onion, Vegetarian, Pepper, Recipe | Print | No Comments »

02/05/2010 by D.

These classy little numbers come from the Planet Organic baby & toddler cookbook… but we all love to eat them!

2 tbsp olive oil
1 onion
1 carrot
1 green pepper
1 clove garlic
1/2 tsp coriander
1/2 tsp cumin
2 tins beans, drained
1 tbsp tomato puree
1 egg
2 tbsp breadcrumbs
1/2 cup grated cheddar

Preheat oven to 200c.  Finely chop, mince or grate veg.  Mash beans and puree.  Fry veg and spices for 5 mins.  Add to bean mixture. 

Mix in the rest of the ingredients and roll into golf ball sized patties and flatten slightly.  You can make larger ones if you prefer, just add 5 mins to the cooking time.  (You can freeze some at this point).

Bake on greased tray for 25 mins and turn them after 15 mins.

Serve with soft rolls or pitta pockets, potato wedges and some crunchy salad.  Ketchup, relish, chilli sauce and additional cheese/tomato/pineapple slices make the burger building fun.

Posted in Cheese, Cumin, Coriander, Green Pepper, Eggs, Beans, Carrot, Onion, Vegetarian, Recipe | Print | No Comments »