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Cover: Gluten free cooking

Recipes with cayenne pepper

03Jul 12

Deep-Fried Onion Flowers

Deep-fried onion flowerThese delicious,  deep-fried onion “flowers” make for a very visually impressive appetiser with which to astound your friends!  The best thing about them is that although they look very impressive and hard to make, they’re actually very easy and will be ready in less than 30 minutes! Serve them with a side of mustard sauce for dipping.

I also recommend these aloo bonda snacks, which are deep-fried potato balls.

Deep-Fried Onion Flowers
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 large Spanish onions
  • 150g white rice flour
  • 4 tablespoons cornflour
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon fresh oregano
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon fresh thyme
  • ¼ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs
  • 125ml water
  • Canola oil for frying
Instructions
  1. Remove the skin from the onion and remove a ½ centimetre slice from the top of the onion.
  2. Using a very sharp knife, cut down from the top through the center of the onion to within 1.5 centimetres from the bottom, leaving the root end intact.
  3. Turn the onion 90 degrees, and slice through the centre of the onion, again to within 1.5 centimetres from the bottom.
  4. You now have an onion with 4 vertical sections.
  5. Keep rotating the onion 10 degrees at a time, cutting down through the center of the onion until you have made 16 slices.
  6. Spread apart the layers of the onion slightly so the coating can reach the innermost parts of the onion "flower".
  7. Repeat with the other onion.
  8. In a medium sized mixing bowl, sift together the flour, cornflour,
  9. garlic powder, salt, oregano, cayenne, thyme, cumin, and pepper. Set aside.
  10. In a measuring cup, whisk together the egg and water until very foamy
  11. and all the egg membrane has broken up.
  12. Using a pastry brush, coat the onion layers with the egg mixture.
  13. Place the flour mixture in a sieve and liberally dust the onions with the flour mixture.
  14. Heat the canola oil to 175ºC in a deep fryer or a deep pot. There should be enough oil to completely cover the onions.
  15. Carefully place the onions right side up in the oil and fry for 10 minutes, or until it they are browned.
  16. Using a large slotted spatula or spoon, remove the onions from the
  17. oil and drain them on paper towels.
  18. Serve immediately.

 

 

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26Mar 12

Avocado and Mango Salsa with Corn Chips

Avocado and Mango SalsaEver since I was a kid, I’ve absolutely loved everything Mexican, and when I developed a wheat allergy I was glad to know that at least I’d still be able to eat a lot of my favourite dishes since they tend to use cornflour a lot more than wheat flour.  Or in any case, there are plenty of corn flour alternatives available, as long as you make sure to check the label in case it’s mixed with regular flour.

Anyway, after so many years of eating standard nachos and salsa, I became a little bored with the typical sweet tomato flavour and started to crave something different.  This avocado and mango salsa was the perfect solution and has since become one of my all-time favourite dipping sauces.  The sweetness of the mango is offset perfectly by the spicy peppers and tangy lime juice, and the avocado serves as the glue to bind it all together into one explosive taste sensation! 

If you prefer a spicy salsa as I do, feel free to pump up the quantity of jalapeño chilli peppers and/or the cayenne pepper.  If you go too far with the spiciness, mix in a bit of Greek yoghurt or sour cream to tone it back down.

You need:

  • ½  medium red onion, diced
  • A splash of rice vinegar
  • 1 tbsp. lime juice
  • ¼ tsp. salt
  • 2 tbsp. chopped fresh coriander
  • ½ tsp. cayenne pepper
  • 1 large mango, peeled and seeded and cut into small cubes (1cm)
  • 1 ripe avocado, cut into small ½ inch cubes
  • 1 red jalapeño chilli pepper, seeded and diced
  • 1 large bag of plain Mexican-style corn chips

Steps:

  1. Bring a small pot of water to the boil
  2. Add the onions and stir for 20 seconds.
  3. Remove from heat and drain off the water.
  4. Toss the onions with a splash of rice vinegar.
  5. Add the rest of the ingredients, except for the cayenne and the coriander, and toss the mixture well.
  6. Set aside for about a half an hour for the flavours to set.
  7. When you’re ready to serve, toss in the coriander and cayenne.
  8. Serve as a dip for the corn chips.

Ready In:  10 minutes

Serves:  2-3

Difficulty:  Out of 5, it’s a 1!

 

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