Untitled-1, originally uploaded by buruneko.

Delicious with a salad, or, if you are carnivore, with a nice chunk of meat.

It freezes well.

1. bring a pot of salted water to a boil

2. cook them until they’re fork-tender

3. drain & place them on a well oiled cookie pan.

4. now the fun part! Grab your potato masher (or a bottle, or a can, or a hammer!) and gently press down on the potato until it slightly mashes, your aim is to obtain a cookie shape potato.

5. brush the tops generously – I said GENEROUSLY – with olive oil

6. sprinkle some salt – coarse salt – and fresh ground black pepper

7. you may add whatever herb tickles you – coarsely chopped

8. bake on very hot (450-degree) oven, and cook them for 20-25 minutes until they’re golden and crispy.

Bolo Mazzô or Cheese Cake (aka ugly, but yummy) :-)

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A flaky, golden crust and a chewy 100% cheese dough. Deeeeeeeelicious!

I got the recipe from Dri. It is based on the traditional Brazilian “Pão de Queijo” (Cheese Rolls). The dough raises 3 times its size while baking, and falls down quickly when removed from the oven, almost souffle like. The result is an air light cake, with a delicious chewy consistency.

It is a wonderful idea for a brunch, a mid-afternoon snack or even as a light lunch with a green salad or a creamy soup.

You have to trust me on this one, make it and simply ignore its appearance. )

Ingredients

* 1 cup tapioca starch (also known as cassava starch)
* 3 eggs
* 75 ml water
* 1/2 cup oil – canola if possible
* 200gr grated Parmesan cheese
* Salt to taste (I used 1/2 tea spoon)

Blend everything. Pour on a greased and floured pan. Bake until golden (15-20 minutes – 150-200º).

NOTE: The dough raises 3 times its size while baking and then falls down when cooling. That’s normal.

curried brown rice and peanuts pancakes

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Why throw away left over rice when you can get all the exotic flavors of India in these little pancakes? Make them with any kind of leftover rice, and serve them as an appetizer or for a light lunch with a green salad dressed in a sesame-ginger vinaigrette.

2 cups cooked rice – any rice will do, the photo shows pancakes made with brown rice
200 ml coconut milk
1/4 cup chopped cilantro
1 tbs. minced ginger – 1 tbs curry powder
1 bunch green onions, chopped (about 1 cup)
1/3 cup chopped unsalted peanuts
1/2 cup all-purpose or rice flour
Tabasco or other hot sauce, optional, to taste

1. Whisk together rice, flour and coconut milk in large bowl. Stir in cilantro, curry and ginger. Add green onions, peanuts, and hot sauce, if desired, and mix well. Add a dash of salt.

2. Heat large nonstick skillet coated with cooking spray over medium heat. Drop 1/4-cup dollops of batter onto hot skillet. Smooth batter into flat rounds with spatula. Cook 4 to 5 minutes, or until bottoms are golden brown. Flip pancakes, and cook 3 to 4 minutes more, or until both sides are browned and crispy. Remove pancakes to warm plate, and repeat with remaining batter.

Serve immediately (or let them cool and freeze them)

capuccino jelly

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Soooo refreshing….

2,5 gr or 1 tea spoon agar-agar (also called kanten)
250 ml milk (vegans: replace with soy or almond milk)
250 ml coffee
2 table spoons brown sugar

Melt agar-agar according to the instructions. Mix the remaining ingredients. Pour in molds. Put in the fridge. Serve.

The Chef

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Baked soup patties

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Baked soup? Yes, indeed.
It is an idea that struck me while I was contemplating what to do with some leftover lentil soup.

It’s simple, speedy, nutritious, and FRUGAL.

Perfect companion? Some pita bread, lettuce or chinese cabbage leaves and an yoghurt based sauce, like Tzatziki Sauce. (Use soy yoghurt if you are vegan)

* 1/2 cup parsley – chopped

* 2 cups lentils, chickpeas, peas or beans

* 1/2 cup bread crumbs

* 1 to 2 tablespoons lemon juice

* 1 teaspoon baking powder

* 1 teaspoon ground cumin

* 1/2 teaspoon salt

* 1 teaspoon hot pepper sauce or paprika

* 1 teaspoon garam masala or curry powder

* Olive or sesame oil for brushing

Blend parsley, lentils, and bread crumbs in the blender or a food processor. Remove, place in a bowl and and the lemon juice, baking powder, all spices and mix well. Roll balls of dough into your palms and form them into patties. I used a cream scoop. Place on a oiled baking sheet and brush them with olive or sesame oil. Bake for about 15 to 20 minutes, until the tops are golden brown and crispy.

The Chef

, originally uploaded by buruneko.

Spicy okra with 7 grains

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Spicy, aromatic and delicious.

2 cups okra
1 teaspoon chilli powder
1 teaspoon garam masala
2 teaspoon tamarind water
1 can peeled tomatoes
salt to taste
parsley or cilantro
1 tablespoon canola or coconut oil
3 tablespoon water

Saute the okra slightly in oil, close the pan with a lid and allow it to cook for 5 min.Add the spices, the tamarind and the can of tomatoes, stir and cook under low flame until the okra gets soft but not mushy. I like mine with some “crunchiness”.

Serve it hot, garnished with chopped parsley or cilantro.

Baked Pumpkin Kibbeh

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Kibbeh is a marvelous Lebanese dish. The original recipe uses meat. I have developed a vegetarian/vegan alternative.

Enjoy!

Ingredients:

* 1 cups pumpkin pureed
* 1 cup bulghur cracked wheat
* 1/2 cup oat grains
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 teaspoon allspice
* 1/4 teaspoon cumin
* 2 medium onions, finely chopped
* 1 cup chopped parsley
* 1/2 cup toasted pine nuts (optional)
* 2 tablespoons olive oil

In a medium bowl, soak wheat and oats for 30 minutes in hot water. Remove and drain excess water by squeezing well.

Place into medium bowl and combine with the remaining ingredients.

Spread on an oiled pan, drizzle a bit of olive oil and bake until firm and golden.

Let it cool a bit before slicing.

Banana Cacao Smoothie

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Dairy free, healthy and delicious.

1 banana (fresh or frozen)

4 dates

4 Brazil nuts

1 tablespoon cocoa powder

1 cup water

Ice cubes

Blend well. Serve.