September 22, 2014 / jonesd / 0 Comments
NO SHORTENING MW FRUIT CAKE
100g mixed dried fruit and a few dried apricots
300g grated raw carrot
1 tsp bicarb
1 tsp mixed spice
1 Tab sugar
3/4 cup apple-juice concentrate + half a cup of water
3 egg whites
2 cups wholemeal plain flour
3 heaped tsp BP*
Combine the first six ingredients in a saucepan for 10 minutes.
Stiffly beat 3 egg whites. Measure 2 cups wholemeal plain flour & 3 heaped tsp BP and mix together.
Add to flour: the fruit, carrot and 1/4 cup milk, then the egg whites. Pour the mixture into your largest casserole dish, greased but not papered. Bake at 250 degrees C on medium MW for 20 minutes.
* OR use 1/2 teaspoon (2 grams) cream of tartar with 1/4 teaspoon (1 gram) bicarb in place of 1 teaspoon (5 grams) of baking powder.
September 22, 2014 / jonesd / 0 Comments
1 tablespoon sesame oil
1 small onion
1-1/2 cups quinoa, rinsed in boiling water and drained
1 small red bell pepper, diced
3 cups water
1 tablespoon Tamari soy sauce (or to taste)
1 teaspoon fresh rosemary or 1/2 teaspoon dried
1 cup fresh or frozen peas, thawed if frozen
1/2 cup walnuts, chopped
Preheat oven to 350. Heat oil in a medium saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes.
Add red bell pepper and sauté an additional 2 minutes. Add water, soy sauce, rosemary and peas (if using fresh peas). Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
Meanwhile, roast walnuts in 350 oven for 5 to 10 minutes.
When quinoa is cooked, turn off heat and mix in walnuts and frozen peas (if using frozen peas).
Let sit an additional 10 minutes and serve.