Life’s A Weekend!

Zimtsterne – Meringue-top Cinnamon Stars

24-30 biscuits

1.
Whisk

3 egg whites
pinch salt

2.
Set aside

250g icing sugar, sifted
300g gr almonds
2 tsp vanilla extract
1 T gr cinnamon
½ t grated nutmeg

4.
Gradually add

vanilla, cinnamon, nutmeg, and ½ the almonds, 

then gradually add

enough of leftover almonds to make dough cling together.
Gather into ball and chill 1 hour.

Preheat oven 150deg C

5.
Dust

work surface with icing sugar and roll out paste to 5 mm.

Cut into star shapes.

6.
Smooth some of the reserved meringue over the top of each biscuit (can add a few drops of cold water).

7.
Bake

20-25 mins until tops lightly coloured.  Put on wire rack to cool.

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I’m looking forward to doing these closer to Christmas this year.
~ johanna

The Manukau Big Soup Magic Recipe
 

Ingredients:

18,167L Water
333kg Vegetable stock powder
5000kg Peeled and chopped potatoes
1200kg Peeled and chopped onions
125kg Salt
25kg Curry powder
25kg Turmeric
25kg Paprika
60kg Tomato paste

Process:

1.   Pump 18,167 ltrs of water into tank
2.   Heat to at least 65 degrees Celsius
3.   Agitate slowly
4.   Drop 333kg of stock and stir until dissolved
5.   Drop salt, curry, turmeric, paprika stir to dissolve
6.   Put in chopped veggies, pour in tomato paste stir to disperse
7.   Allow to cook for several hours, stir briefly every 20 minutes
8.   Near end of cooking stir quickly
9.   Serve hot

http://www.loveyourneighbour.org.nz/?sid=5571
Made in the vat at Lion Nathan
http://www.loveyourneighbour.co.nz/?sid=5574 - Mark Beale, organiser

Mumrez Khan’s Lamb and Spinach Karahi curry

This is the recipe for Mumrez Khan’s Lamb and Spinach Karahi curry recipe from Rick Stein’s “Food Heroes” series. This is a tasty curry. Serves 4.

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I’ve modified and simplified this in a much shorter timespan with: very little butter, 1 tsp of spices, no lamb, still the can of tomatoes, and sliced spinach - with a side of felafel. Not too hot for the children. And vegetarian.  ~johanna

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The Ingredients

250g (9oz) Ghee/Clarified Butter
3 tablespoons Fresh Coriander (chopped)
65g (2 1/2oz) Garlic
1 tablespoon Ground Turmeric
1 tablespoon Red Chili Powder
350g (12oz) Fresh Spinach washed with large stalks removed
1 tablespoon Ground Cumin
4 medium sized Green Chillies with stalks removed
1 tablespoon Paprika
½ tablespoon Gharam Masala
550g (1 1/4lb) Onions Chopped
1 x 400g (140z) Can Chopped Toms
50g (2oz) Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
1 tablespoon Ground Coriander
120ml (4fl oz) water
A pinch of ground cumin and freshly ground black pepper to serve

How to Cook

1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown.

2. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.

3. Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.

4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.

5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer (LEAVE IT). Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes. 

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Chocolate Mug Cake

- submitted by Michelle, MOPS graduate (MPL)

1 Coffee Mug (or 1 cup pyrex jug)
4 tablespoons flour (that’s plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Nuts (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 2.5-3 minutes on high.

The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a couple of minutes, and tip out onto a plate if desired.

EAT! (this can serve 4 if you want to share!)

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

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My G10 made this - yum! Her first chocolate cake she’s baked. Both the chn got excited about it. Took some pics.

This cake is just the ticket for making when unexpected visitors turn up!! 
~ johanna

A new theme - with changing colours

Rearranged the recipes - categorised too