Heathaly's profile page
Recipes
Sticky Ginger Cake
By heathaly
Loaf Cake
- 250 g self-raising flour
- 2 level tsp ground ginger
- 1 level tsp cinnamon
- 1 level tsp bicarbonate of soda
- pinch of salt
- 200 g golden syrup
- 4 lumps of stem ginger in syrup diced very finely
- 2 tbsp syrup from the stemmed ginger
- 50 g sultanas, 100g dark muscovado sugar
- 2 large eggs
- 200 ml whole milk.
savory corn meal waffles with salsa and eggs
By heathaly
waffles for breakfast or dinner!
- 1 1/4 cup all-purpose flour
- 1/4 cup cornmeal (fine cornmeal is good, but I love a coarse grind for this recipe)
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/3 cup melted unsalted butter
- 2 large eggs
- 1 1/4 cup buttermilk
- 3 tablespoons chopped scallions
- 2 tablespoons chopped parsley
- salsa and eggs
Pinto Bean, Tomato and Butternut Squash Soup
By heathaly
Heat oil in heavy large pot over medium-high heat
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1 cup chopped celery
- 4 garlic cloves, minced
- 4 cups canned vegetable broth
- 2 15-ounce cans pinto beans, drained
- 1 14 1/2-ounce can diced tomatoes in juice
- 2 cups 1/2-inch pieces peeled seeded butternut squash
- 1 teaspoon dried oregano
- 1/2 teaspoon dried crushed red pepper
- 6 tablespoons chopped fresh basil
Rustic Cabbage Soup
By heathaly
Warm the olive oil in a large thick-bottomed pot over medium-high heat
- 1 tablespoon extra virgin olive oil
- 1 pinch of salt
- 1/2 pound potatoes, skin on, cut 1/4-inch pieces
- 4 cloves garlic, chopped
- 1/2 large yellow onion, thinly sliced
- 5 cups stock (see head notes)
- 1 1/2 cups white beans, precooked or canned (drained & rinsed well)
- 1 half medium head of cabbage, cored and sliced into 1/4-inch ribbons
- 1/2 cup Parmesan cheese, freshly grated
Double Ginger Cake
By heathaly
decadent loaf cake
- 250 g self-raising flour
- 2 level tsp ground ginger
- 1 level tsp cinnamon
- 1 level tsp bicarbonate of soda
- pinch of salt
- 200 g golden syrup
- 4 lumps of stem ginger in syrup diced very finely
- 2 tbsp syrup from the stemmed ginger
- 125 g butter
- 50 g sultanas
- 100 g dark muscovado sugar
- 2 large eggs
- 200 ml whole milk.
Dutch Apple Streusel Bread
By heathaly
Generously grease an 8 x 4 or 9 x 5 loaf pan; set aside
- STREUSEL TOPPING:
- 2 c. all purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 c. butter, room temperature
- 1/2 c. packed brown sugar
- 1/2 c. sugar
- 1/3 c. sour cream, room temperature
- 2 eggs, room temperature
- 1 tsp. vanilla
- 1 c. finely chopped unpeeled or peeled tart apples
- 1 c. toasted finely chopped walnuts
- 2 tbsp. cold butter
- 1/4 c. sugar
- 3 tbsp. all purpose flour
- 1/4 tsp. ground cinnamon
Oatmeal in Jars
By heathaly
Steel cut oats cooked once a week for work week breakfasts
- Mix-Ins:
- 1 2/3 cups steel-cut oats
- 4 cups water
- Large pinch salt
- Milk or soy milk
- Cinnamon or other spices
- Raisins or other dried fruit
- Walnuts or other nuts
- Jam
- Honey
Key Lime Coolers
By heathaly
Preheat oven to 375F degrees
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 tsp grated key lime peel
- 1 egg, lightly beaten
- 1/2 cup key lime juice
- 3 cup flour
- 4 tsp baking powder
- 1 tsp cinnamon
olive oil loaf cake
By heathaly
adapted from Bon Appetit, who got it from Abraco
- 1 1/2 cup unbleached white flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse kosher salt
- 2 large organic eggs
- 3/4 cup organic whole milk
- 1/2 cup mild-flavored organic olive oil
- 1 teaspoon finely grated lemon zest
Boeuf Bourguignon
By heathaly
Slow Cooker
- 4 slices bacon, cut into 1" pieces
- 2 lbs beef stew meat (I used top round, trimmed and cut into large cubes)
- 1-2 large carrots, peeled and cut into chunks
- Half an onion, sliced OR 1 cup frozen pearl onions
- 1/2 tsp dried marjoram leaves
- 2 cloves garlic, minced or pressed
- 1/2 cup dry red wine
- 1/2 cup reduced-sodium beef broth
- 1 Tbs Worcestershire sauce (optional)
- 1/2 oz (weight) dried porcini mushrooms, ground up in a spice grinder or food processor or mortar and pestle
- 8 oz (weight) sliced mushrooms
- Salt and pepper