Fruit punch 'recipe'. Like most party punch, this was cobbled together to taste and it did please my guests muchly.
In a punch bowl or similar combine the following:
Ginger wine infused with cinnamon*
Apple juice
Diet dry ginger ale
Soda water to reduce sweetness if needed
Muddled apple mint leaves
*In a clean bottle or jar, place 2 cups of ginger wine with a whole stick of cinnamon. Store in a dark place to infuse for about a month.
Saturday, March 07, 2015
Oven Baked Falafel Recipe
I have adapted more than one online falafel recipe to arrive at one of my own. It was so popular at my last party that I promised to share the recipe with my guests. It went as follows:
2 cups dried chickpeas
1 small brown onion, roughly chopped
1/4 cup fresh parsley,
3-5 cloves garlic
1 1/2 tbsp flour
1 3/4 tsp salt
1/4 tsp pepper
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
a pinch of ground cardamon
1 1/2 tbsp tahini
sesame seeds to garnish or roll in to taste
olive oil (optional)
Method
Soak the chickpeas overnight in cold water.
Drain well.
Combine all ingredients in a food processor.
Set aside for 30 minutes to develop flavours.
Preheat oven to 220°C.
Line two baking trays with baking paper.
Use a teaspoon to scoop mixture, and roll into slightly flattened balls. Place directly onto baking paper - or onto a plate first if you're not sure about spacing.
Garnish with a pinch of sesame seeds - gently pat into the surface on top. Or, roll in sesame seeds if you are that way inclined!
Optional: spray lightly with olive oil. I use a refillable atomiser. The oil adds extra flavour and helps them brown up nicely, but you will still get a reasonable result without it.
Bake for 20 minutes or until golden brown.
Serve hot with dips. Hommus, tzatziki and aioli are harmonious combinations with these falafels.
Serve cold in a vegetarian/salad sandwich in place of meat.
Can be frozen.
Oven Baked Falafels
Ingredients2 cups dried chickpeas
1 small brown onion, roughly chopped
1/4 cup fresh parsley,
3-5 cloves garlic
1 1/2 tbsp flour
1 3/4 tsp salt
1/4 tsp pepper
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
a pinch of ground cardamon
1 1/2 tbsp tahini
sesame seeds to garnish or roll in to taste
olive oil (optional)
Method
Soak the chickpeas overnight in cold water.
Drain well.
Combine all ingredients in a food processor.
Set aside for 30 minutes to develop flavours.
Preheat oven to 220°C.
Line two baking trays with baking paper.
Use a teaspoon to scoop mixture, and roll into slightly flattened balls. Place directly onto baking paper - or onto a plate first if you're not sure about spacing.
Garnish with a pinch of sesame seeds - gently pat into the surface on top. Or, roll in sesame seeds if you are that way inclined!
Optional: spray lightly with olive oil. I use a refillable atomiser. The oil adds extra flavour and helps them brown up nicely, but you will still get a reasonable result without it.
Bake for 20 minutes or until golden brown.
Serve hot with dips. Hommus, tzatziki and aioli are harmonious combinations with these falafels.
Serve cold in a vegetarian/salad sandwich in place of meat.
Can be frozen.
Friday, March 06, 2015
Free green submarine
According to my research, I'm not the only who sees it.
We tram for free in a green submarine [tram bell] *ding ding*
A green submarine *ding ding*
Free green submarine.
We tram for free in a green submarine [tram bell] *ding ding*
A green submarine *ding ding*
Free green submarine.
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