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Apx 160 g dried chickpeas, soaked overnight (or one can)
800g sunchokes, washed well and diced (2cm wide)
400g carrots (3 large), peeled and diced (1cm wide)
2 large onions, diced
600g pumpkin, diced (3 cm wide)
Apx 3 tbsp worth of fresh rosemary
4 bay leaves
4 tsp nutritional yeast or a little MSG
1 tbsp butter
2 tsp cumin seeds
1.5 tsp coriander seeds
2 tsp fenugreek seeds
3 large garlic cloves, minced
chili to taste
Apx 2 tsp fresh thyme leaves
2 tsp paprika
1 tsp turmeric
salt to taste
2-3 tbsp lemon juice
handful of chopped parsley
Cook the chickpeas until tender in salted water. Keep the cooking water.
Microwave the carrot cubes on high heat for two minutes.
Coat carrots and sunchokes in oil and roast at high heat until browned, but still retains some bite.
Meanwhile, fry onion until browned.
Add pumpkin, rosemary, bay leaves, nutritional yeast, chickpea liquid and water to cover. Cook until pumpkin softens (I use a pressure cooker, in which this takes 5 minutes).
Add chickpeas, sunchokes, carrots, water to cover and salt to taste.
Cook until softens to your liking, but not too much.
Meanwhile, fry cumin and coriander in butter until aromatic.
Add fenugreek, garlic, chili and thyme. Fry until aromatic.
Grind with some salt, add turmeric and paprika.
Add to soup.
Add spinach, parsley, lemon and pepper.
Adjust to taste.
By Keith Orr
Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
Sorta Secret Aardvark Sauce
1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion
1/4 cup of yellow mustard
1/3 cup of sugar
2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper
13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
2 teaspoons curry powder
1 cup of water when cooking
5 or 6 cloves of garlic - roasted if you've got it
Put it all in the crockpot on high until everything is tender. About 3 hours Note: I used the crockpot so I don't have to worry about scorching it while it cooks.
Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
I've thought about making this with peaches or mangoes too, but haven't tried it yet.
Edited for clarity on 11/9/2020
Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
( RG2003 )
500g short hollow pasta - I use Gomiti (elbows) but you can use penne or any similar shape. 200-250 g sour cream 300-350 fromage blanc or another mildly tart "farmer 's cheese" such as tvorog or quark 6 medium eggs (or 5 large ones) 8-10 spring onions, thinly sliced apx 6 tbsp chopped parsley 2 garlic loves, minced Optional: 2 tsp nutritional yeast (or a bit of MSG) salt to taste (1.5 tsp) 1/2 tsp freshly ground pepper Bread crumbs topping:
apx 15-25g butter 9 tbsp breadcrumbs (divided 7 + 2) a large pinch of salt
Mix everything but the pasta and bread crumbs topping in a large bowl. Boil pasta in salted water slightly short of al-dante. Briefly wash the pasta to stop further cooking and drain well. Mix in with the batter. Melt the butter and mix with 7 tbsp bread crumbs and a bit of salt. Grease a baking pan or mold - I much prefer a silicone mold, but you can also use a springform pan. Cover the bottom of the pan with the buttery breadcrumbs. Top with the remaining 2 tbsp of breadcrumbs. Gently pour the pasta mixture on top. Bake at 190dC for apx 35 minutes, until set. You may need to cover the pan if it seems to be drying. Cool for a few minutes before flipping over a sheet pan. You may have loose breadcrumbs, put them back on top. When ready to serve, put under a medium-strong broiler until crisp and browned.
pictured before broiling.
Updated June 2020 to match my current formula.
20g sesame seeds 1 teaspoon coriander seeds (5g) 15g poppy seeds 30g flax seeds 1 teaspoon caraway seeds (5g) 30g sunflower seeds Porridge:
130g oat bran (or wheat bran) and/or corn meal 1 teaspoon of cinnamon 540g water Dough:
130 g cold water 3g fresh yeast / 1.5 g dry yeast 670g strong bread flour 17g Salt 30g dark malt syrup 5g apple cider vinegar or wine vinegar (1 tsp)
One to three days before baking:
Dry roast the seeds sesame, poppy and coriander. Add flax and caraway. Lightly mince in a morter and pestle to release flavors. Toast the sunflower seeds and add to the rest. ~ Cook the bran (and cornmeal) with the water, covered over low flame, until cooked into a porridge. Cool completely. ~ Add cold water, yeast, cinnamon, flour, salt, malt and vinegar. In a mixer, knead/mix for 5-7 minutes. Let rest for 5-10 minutes. Repeat kneading and resting about 4 times, until the dough is strong well developed. Cover and refrigerate overnight (and up to 3 nights).
Prepare for baking:
Grease the bottom of a 24 cm wide pot with a thin layer of oil. If the pot does not have an anti-stick coating, sprinkle with a thin layer of semolina or cornmeal. ~ Remove the dough from the refrigerator between 60 minutes (on a warm day) and two hours (on a cool day) before the baking. (It is better to err in the direction of a shorter proof). Gently separate the dough from the sides of the bowl and give it a roughly round shape. Pour the dough into the oiled pot and gently press it to fill the pot evenly. Cover the pot and allow the dough to rise until it almost doubles its volume and looks soft and airy (the time approximation is as mentioned above). ~ At least 45 minutes before baking, place an iron plate or baking stone on a shelf in the bottom third of the oven and heat it to 230 degrees C. ~ After the dough has risen and the oven is hot: Optionally, sprinkle the dough with sunflower seeds, poppy and flax for decoration. Score the dough if desired. Spray some water on the dough, sides of pot and lid. Bake covered for about 40 minutes. Remove the lid and bake for another 20-25 minutes until the bread is very brown and the internal temperature is at least 97 degrees C. Remove the pot from the oven and remove the bread from it (wait a little for it to cool). Allow to cool on a cooling rack for one hour before slicing. ~ For serving, return the bread to the oven for about 10 minutes (this is not mandatory, but will yield a crisper, less chewy crust, and a warm loaf).
EXQUISITE JERUSALEM ARTICHOKE SOUP
Jerusalem artichoke, also called sunchoke or earth apple, has been known in Poland since the first half of the XVIII century. It is a vegetable especially recommended for diabetics because it reduces the amount of blood glucose. Those who would like to lose weight should also reach for it. Jerusalem artichoke contains a lot of potassium so it reduces blood pressure, and inulin which reduces high cholesterol.
I have looked suspiciously at the packaging of Jerusalem artichoke a few times. Only the soup I ate in a Warsaw restaurant convinced me to buy it. I prepared my own version of cream of Jerusalem artichoke. I found the recipe at the Polish page zakochanewzupach. However, I used my own spices. I served this soup with mushroom crisps and parsley olive oil. It was really excellent.
Ingredients (for 4 people):
500g of Jerusalem artichoke
200g of potatoes
1 big onion
2 tablespoons of oil
500ml of vegetable stock
400ml of coconut milk
fistful of parsley
2 tablespoons of olive oil
salt and white pepper
Dice the onion and fry lightly in oil. Peel the Jerusalem artichokes and potatoes and cube them. Add the vegetables to the onion and fry for a while on a low heat. Don't brown them. Put everything into a pot, add the vegetable stock and boil until the vegetables are soft. Add the coconut milk, spice it up with the salt and white pepper and boil for a while. Blend the soup thoroughly. If it is too thick, add more vegetable stock. Cut the mushrooms into thin slices. Fry the slices in oil until they are gold and crunchy. Grind the parsley in a mortar with a pinch of salt. Add the olive oil while grinding constantly. Serve the hot soup with mushrooms crisps and parsley oil.
Enjoy your meal!
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