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Sabtu, 19 April 2014

Gluten Free Chicken Recipe with Balsamic Peppers

Karina's gluten-free recipe for Italian pepper chicken

Balsamic chicken smothered in roasted peppers.

When it comes to big change I'm brave. I jump in feet first. In my small and particular universe it's easier to pinch your nose and hurl yourself off the edge than it is to stand there and think about it. That kind of anticipation is excruciating. Give me five minutes to think about all the things that can go wrong and I'll start making lists. And never budge an inch.

So I've learned to develop a social reflex- a Hell yeah, let's do it reflex. And in almost every circumstance this reflex has served me well (and if by some slim chance you need a list of when it has worked for me and when it has not, I've got it, filed away in my pictorial little brain).

It's the small day to day changes that can set me spinning.

The blips in routine. The interruptions of flow. The tiny changes that evolve over time into articulate curves on a chart. See this dot? This is where we used to be. See this dot? This is where we are now.

I struggle so intently on orchestrating my string of moments into some semblance of coherent awareness that within each moment I live so completely I fail to see the bigger sprawling truth. The truth that often blindsides me. I wake up to it like a child from a nap, rubbing my eyes and trying to center my bearings. I look at my aging hands and think, Whose hands are these?

I open the door to the blinding bright desert and realize I am not Georgia O'Keeffe, the weathered austere heroine in the books I devoured. I am not madly in love with the emptiness and isolation here. It does not inspire me. It steals from me. Tiny pieces day after day. The desert gnaws at me. It will leave nothing but bleached white bones. And a hip with three titanium screws.

I am trying not to feel as if I've failed somehow. Failed the desert. Or rather, some Georgia O'Keeffe fueled romantic idea of the desert. But the brittle, honest truth is- the desert does not feed me.

Karina's three year course in desert living: F

It's a good thing I can cook.

Read more + get the recipe >>

Minggu, 13 April 2014

Fruit crumble slice vegan recipe

Vegan recipe - Fruit crumble slice

This fruit slice recipe is so tasty that there will not be a crumble left in sight.

Chef bakes this delicious vegan recipe by making a sweet and rustic gluten free pastry with a fruit filling consisting of a variety of raisins and currants, you can use dates, apricots and other dried fruits for the filling in equal measurements.

The topping is simply the same gluten free pastry used for the base that is crumbled all over the fruit filling to produce a tasty crumble topping for the fruit slice.

There are many different fillings that can be used in this recipe so keep logging on to Jeenas Kitchen to see more.

Ingredients for vegan fruit slice recipe Pastry ingredients

4oz Rice flour
2 Tbsp Cornmeal flour (fine polenta)
2oz Ground almonds
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
3oz Light brown Muscovado sugar
3oz Vegan margarine
2 Tbsp Rice bran oil

Fruit filling

Apricot jam
3oz Bold raisins
2oz Mixed raisins
3oz Currants
1 tsp Vanilla essence
1 Tbsp Corn starch
2 Tbsp Ground flax seeds
2 Tbsp Ground almonds
2-4 tsp Brown sugar
Soya milk

Note...Dates, apricots, prunes and other dried fruits can used in this recipe.

Careful because everytime you walk past this tasty fruit slice you may just want to pinch a crumble off the top!

How to make a fruit crumble slice

Place all of the dry pastry ingredients in to a large mixing bowl, stir together.

Add the margarine and oil, rub together using your fingers then bring the pastry dough together.

No other ingredients should be needed but if for some reason the pastry is to dry add and very tiny amount (1/2 tsp at a time) of soya milk or water to help bring the pastry together.

Cover and refrigerate until needed.

Place all of the dried fruit into a small pan and cover with soya milk.

Add the vanilla essence.

Place the pan onto a low/medium heat and slowly bring to a simmer - do not rush or else the milk will burn and give the fruit a burnt flavour.

Gently simmer for five minutes or so giving the fruit a stir every so often.

Use a sieve to drain any excess milk away.

Place the fruit into a blender and pulse into a thick fruit paste.

Add the 1 tablespoon of corn starch, mix well.

Add the ground flax seed and mix well.

Cover and place into the fridge for approximately 30 minutes.

Cut the pastry in half.

Take small pieces of the pastry and make it into a bottom layer of a large square tin that has been greased and floured.

The pastry should mould together very easily.

Use the back of a spoon to make the edges of the pastry even.

Spread the bottom layer of pastry with apricot jam.

Drop blobs of the dried fruit mixture on top of the apricot jam. Spread evenly.

Take the other half of the pastry and crumble into chunks over the dried fruit paste.

Place into a hot oven at gas mark 8 for 15-20 minutes then turn the oven down to gas mark 5 and bake for a further 20-25 minutes.

Five or ten minutes before removing the fruit slice from the oven sprinkle with brown sugar.

Once cooked leave to cool for a few minutes to cool then carefully remove from the tin.

Try to use a large spatula, if you do not have a large spatula find it difficult to remove from the tray slice the fruit slice into four then remove each section with a smaller spatula.

Leave to fully cool on a wire rack.

Carefully cut into slices.

Enjoy Chef Jeenas gluten free fruit crumble slice recipe.

Jumat, 04 April 2014

Onion Bhaji Recipe

Onion bhaji step-by-step video recipe by Chef Jeena.

See chefs latest oven baked onion bhaji recipe using chickpea flour.

Here is Chefs - How to make the perfect onion bhaji recipe ... and do not just take my word for it...why not read this independent > onion bhaji review

Not only are Chefs onion bhajis healthy, cooked in the oven and eggless, but they are the most DELICIOUS ONION BHAJIS EVER guaranteed!

Chef cooks this onion bhaji recipe almost daily because the taste is that good.

Chef likes to be modest but I have to tell you that these are the best onion bhajis you will ever taste.

The spice measurements are perfect in quantity and blend into such an aromatic flavour. Half way through cooking Chef drizzles some oil on the onion bhajis and this really gives them a deep fried flavour.

If you cook these onion bhajis for friends they would certainly believe that they have been deep fried, yet they are cooked with healthy oil and baked in the oven.

Chefs secret ingredient for this onion bhaji recipe is using buckwheat flour as the taste is absolutely amazing, if you can only find chickpea flour try Chefs other onion bhaji recipe which uses gram flour.

If you give Chef Jeenas Onion Bhaji Recipe a go... I guarantee you will be delighted by the wonderful taste.

Ingredients..
5 Small Onions
5 Tbsp Buckwheat Flour
1/2 tsp Salt
1/4 tsp Cumin
1/2 tsp Coriander
Olive Oil
1 Large tsp Tomato Puree
1 and 1/4 Shot Glass Measure Water (a small egg cup can be used to measure)

Spices for the Pan..
1/2 tsp Turmeric
1/2 tsp Ground Coriander
1/4 tsp Cumin Powder
1/4 tsp Ginger Powder
1/4 Chilli Powder

How to make perfect onion bhaji recipe

Cut the onions in half then cut into slices, not too thick nor too thin.

Drizzle a little oil into a large pan/wok and gently cook the onions until they start turning soft and translucent in colour, do not brown them or over cook them.

This should take no longer than 10 minutes, keep stiring the onions so they do not over cook.

When the onions are ready sprinkle in the chilli powder and mix well.

Straight after add the turmeric, cumin, ginger and coriander, stir well again then switch off the heat.

In a bowl place buckwheat flour, salt, coriander and cumin, mix together well.

Now place the onions into the bowl and mix well again.

Once the flour mixture has coated all of the onions place the tomato puree into a shot glass/small egg cup and fill with water.

Mix the tomato puree with the water then pour this into the onion mixture.

Fill the shot glass/small egg cup just one quarter full with water and add to the onion bhaji mixture, stir very well.

The mixture should be wet and easy to stir but not watery or too sloppy in texture.

If you added too much water add a few pinches of flour till you get the right consistency.

If the onion bhaji mixture is a little too thick and dry add a little drop of water at a time till it loosens up.

Do try to keep to Chefs measurements as the bhajis can turn cake like with too much flour and liquid.

Drizzle some oil onto a baking tray, place two tablespoons of the onion bhaji mixture onto the oven tray per onion bhaji - flatten a little with the back of a spoon.

Place into a hot oven at 180C for 10 minutes.

After 10 minutes take the onion bhajis out of the oven.

Drizzle a little oil over the tops of the onion bhajis.

Place back in the oven for 5-10 minutes or until golden brown.

For the full deep fried effect of the onion bhajis you must drizzle on the oil half way through.