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Cover: Gluten free cooking

Recipes with water

27Jun 12

Corn Tortillas

Corn TortillaMexican-style corn tortillas for making burritos, quesadillas or chicken fajitas.  They’re surprisingly easy to make and taste so much better than the store-bought variety!

 

You Need:

  • 500g cornflour
  • 250ml to 300ml warm (45°C) water

 

Steps:

  1. Blend the cornflour and warm water with a food processor until a soft ball forms. Remove the dough from the food processor. You should be able to knead the dough in your hands without it sticking to your hands or falling apart. If it isn’t right, put the dough back in the food processor. If it is too sticky, blend in more flour, a tablespoon at a time; if it falls apart, add more warm water, a tablespoon at a time.
  2. Divide the dough into 12 equal pieces and shape into balls. Cover tightly to prevent them from drying out.
  3. Cut 24 pieces of baking paper, each about 7 inches square. Place one ball of dough between two pieces of baking paper, roll with a rolling pin to a 15cm diameter, and stack on a plate.  Don’t remove the paper.
  4. Repeat with the rest of the dough.
  5. To fry, heat a cast-iron frying pan over high heat until hot. Hold the tortilla in one hand and peel off the top layer of wax paper with the other hand (starting with side nearest your wrist) and pull the wax paper up toward the ceiling.
  6. Carefully invert the tortilla onto the griddle. Wait 3 seconds and then peel off the remaining baking paper. (Do not leave the wax paper on the tortilla for longer than 3 seconds or it will permanently stick to the tortilla.)
  7. Cook the tortilla about 2 minutes on each side until it looks dry and has golden flecks on it. Transfer the cooked tortilla to a plate to cool between clean sheets of baking paper.
  8. Cook the remaining tortillas. These are best eaten right after they’re cooked, but if you have leftovers, let them cool, and refrigerate them between layers of parchment paper in a re-sealable plastic bag.
  9. Reheat tortillas in the microwave on low 1 to 2 minutes.

 

Ready In:  45 minutes

Serves:  2-4

Difficulty:   4 out of 5

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25Jun 12

Mashed Potatoes with Onion Gravy

Mashed Potatoes with Onion GravyMashed potatoes and gravy, so yummy, and so many memories!  I’ve been trying to stay away from beef and chicken lately, and the ingredients list on most gravy mixes just make me shiver, so I decided to come up with a vegetarian version of this traditional favourite.  This mashed potatoes and onion gravy recipe is the result.

You can serve it as a side dish to accompany pretty much any meat if you want, or alternatively you could throw some bangers into the mix for a quick and easy bangers and mash.  If you want to keep it vegetarian-friendly, just use veggie-bangers or serve alongside some seitan or veggie burgers.  If you’re a vegan, substitute the butter for margarine or oil and replace the milk with soy or rice milk – just make sure you choose one that’s not too sweet as that can ruin the taste.

You need:

For the Gravy:

  • 1 medium onion, finely chopped
  • 500ml water
  • 1 vegetable stock cube (gluten-free)
  • 1 tsp dried thyme
  • 3 tbsp cornflour
  • 2 tbsp olive oil

For the mash:

  • 6 medium potatoes, peeled and cut in half
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 200 ml whole milk
  • 50 grams butter

Steps:

For the gravy:

  1. Heat the olive oil in a saucepan over medium heat.
  2. When the oil is hot, add the onions and sauté until translucent but not brown.
  3. Add the vegetable stock cube and thyme and sauté another 30 seconds.
  4. Add the water and bring to the boil.
  5. Mix the cornflour with 1.5 tsp water to form a thick paste.
  6. Add the cornflour mixture to the boiling liquid a little at a time, stirring continuously, until the desired consistency is achieved.
  7. Let simmer on lowest heat possible until you’re ready to serve it.

For the mash:

  1. Boil the potatoes in abundant water with a little salt until they are very tender, approximately 20 minutes.
  2. Drain the water and place the boiled potatoes in a large mixing bowl.
  3. Add the butter and milk.
  4. Mash it all together with a potato masher.
  5. Add salt and pepper to taste.

To serve:

  1. Spoon the mash onto a deep plate and pat down the middle so that it forms a bit of a bowl.
  2. Pour the desired amount of gravy on top.
  3. Serve hot!

Ready In: 30 minutes

Serves: 3

Difficulty: 2 out of 5

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14Feb 12

Spinach and Lentil Soup

Spinach Lentil SoupThis easy-to-prepare Spinach and Lentil Soup makes a great starter or first course, and if you combine it with whole grain rice it provides a complete meal.  I find it is the perfect thing to warm me up when I come in from a run on a cold winter’s day, especially with the heat of the red chilli peppers.  In fact, I’ve toned down the spiciness of this version quite a lot as I know a lot of people don’t like it too spicy.  If you’re like me though, and you do like it hot, then I recommend increasing the quantity of red chili pepper significantly, anywhere from  ¾  of a teaspoon up to 1½ or even 2 teaspoons.

As always, the best results are obtained if you try and get the best possible quality fresh ingredients you can find – nobody likes wilted, damp spinach, not even in a soup!  So make sure it’s fresh, organic if possible, and be sure to wash it well under running cold water to clean off all the dirt.

For a bit of an exotic touch, try substituting the parsley for fresh coriander.  If you do this, add it just before serving so that it maintains its aroma.  Enjoy!

You need:

  • 2 cups of dried lentils
  • 9 cups of water
  • 1 tsp. salt
  • 1 bay leaf
  • 2 medium onions, chopped
  • 4 cloves of garlic, crushed
  • 150g of tomato paste
  • 2 bunches of spinach, cleaned & chopped
  • ½ cup of fresh parsley
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. crushed red chili peppers
  • ¼ cup of fresh lemon juice

Steps:

  1. Put the water, bay leaf and salt in a large pot and bring to the boil.
  2. Add the lentils, cover, and cook for 30 minutes over a medium-low heat.
  3. Add the onion, tomato paste and garlic and cook for an additional 30 minutes.
  4. Add the spinach, parsley, ground pepper and red pepper.
  5. Mix well and cook for another 10 minutes.
  6. Add more salt to taste.
  7. Add the lemon juice, mix well and serve at once.
  8. Garnish with a bit of fresh ground nutmeg and a sprig of fresh parsley.

Ready In:  75 minutes

Serves:  3-4

Difficulty:  Out of 5 (most difficult), it’s a 2!

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