hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: The Gourmet Garden

Recipes with pepper

24Jun 12

Peanut Hoi Sin Dipping Sauce

Peanut Hoi Sin Dipping SauceThis spicy, Malaysian influenced, peanut hoi sin dipping sauce is the perfect accompaniment to my vegetarian Vietnamese spring rolls. You can also try aubergines in peanut sauce, or substitute aubergine for your favourite veggie.  The sauce is sweet and salty and has a very intense flavour.  It’ll keep up to two or three weeks in the fridge as long as you don’t add the peanuts until you are ready to use it.  The recipe calls for sambal hot sauce, which can be hard to find, so you can substitute any other hot chilli sauce or paste if necessary.

What you’re going to need:

  • 2tbsp vegetable oil
  • 1 large shallot, sliced thinly (about 65ml)
  • ½tsp salt
  • 1/2tsp black pepper
  • 125ml Hoi sin sauce
  • 85ml water
  • 1/2tsp rice vinegar
  • 65ml peanuts
  • 1tsp sambal or other hot chilli pepper-based sauce

What you have to do:

  1. Preheat the oven to 180ºC.
  2. Spread the peanuts out evenly in one layer along the bottom of a rimmed baking tray or oven-proof dish.  The dish/tray should be just big enough for one layer of peanuts. If not, the exposed surface will attract heat and the peanuts won’t toast evenly.
  3. Toast the peanuts in the preheated oven for 10-12 minutes.  Give them a shake after 5 minutes to keep the toasting even.  When they start to smell nutty and turn golden, they’re done.  Pay close attention to the toasting as they can burn very quickly.
  4. Remove from the oven and turn out onto a cool surface immediately.
  5. Heat the oil in a small frying pan over medium-high heat and add the shallots and a pinch of salt.
  6. Sauté until crisp, about 2 minutes.
  7. Drain on a paper towel and sprinkle with salt and pepper.
  8. Chop very fine and place in a small bowl.
  9. Chop the peanuts and add to the mixture along with the rest of the ingredients except for the sambal/chilli sauce.
  10. Season to taste with the sambal or chilli sauce.  Add just a little at a time and taste after each addition until the desired level of spiciness is reached.
  11. Serve with Vietnamese spring rolls or whatever else you want to dip, such as raw vegetables or onion bhaji.

Preparation Time:  10 minutes

Cooking Time: 20 minutes

Serves:  n/a, makes about 250ml

Difficulty: Medium

Continue reading
26Mar 12

Broccoli Feta Rice

Broccoli Feta RicePerfect for when you need a quick and easy, but still tasty and healthy, meal for unexpected dinner guests. This Broccoli and Feta Rice dish is a family favourite that’s sure to please even the pickiest of palettes.  I came up with this one summer evening a few years back when we organized a spur of the moment dinner party with some friends we’d invited over for drinks, only to realise that purple sprouting broccoli, cherry tomatoes and feta cheese were quite literally the only things I had in the fridge!  After a quick inspection of the cupboards I found a bit of Basmati Rice and inspiration struck!  Not much more than 20 minutes later and we were happily stuffing our bellies with this tangy, cheesy delight.

Ever since that day, this has been my “go to” dish for any last-minute meal requirements.  As an alternative you can replace the cherry tomatoes with sun-dried tomatoes, preferably the kind that come in a jar with olive oil.  If you have the loose, dry kind, be sure to rehydrate them in hot water with a little olive oil before adding them to the mix.  Also bear in mind that sun-dried tomatoes are notoriously salty, and when combined with the salty feta cheese it can be a bit much, so don’t add any more salt until the end and always test it first!

What you’re going to need

  • 1 medium head of broccoli, chopped, about 2 cups
  • 1 200g package of feta cheese, chopped in cubes
  • 1 pack cherry tomatoes (approx. 25 units)
  • 2 cups uncooked basmati rice
  • 3 cups water with 1 tsp salt
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste

What you have to do

  1. Steam the broccoli for about 10 minutes, or until it is tender, but still a little al dente.  Set aside.
  2. Cook the rice in the salted water with the bay leaf until it’s tender but not mushy (about 25 minutes).
  3. Drain the rice and place it in a large serving bowl.
  4. Add the broccoli and feta cheese to the rice, along with the herbs, salt and pepper.
  5. Stir the mixture well, adding more salt and pepper as desired.
  6. Serve warm or cold.

Preparation Time:  5 minutes

Cooking Time: 20 minutes

Serves:  4

Difficulty: Easy

 

Continue reading
14Feb 12

Hearty Seitan Stew

Hearty Seitan StewOne of my favourite meals when I was growing up was a beef and potato stew my mother used to make for us, especially in the winter.  It was just the perfect thing for warming your belly and bones after a long day of playing outside in the cold.  Naturally, when I became a vegetarian this was one of the first recipes I just had to emulate in a meatless version.  Hearty Seitan Stew is the result of a few months of trial and error to get the mix just right.  The thick broth, melt-in-your-mouth potatoes and deliciously chewy wheat gluten (seitan) make for a wonderfully filling and satisfying dish that even my unrepentant meat-eating brother can’t help but admit to loving.  In fact, even my mother has said she prefers it over her original beef version, although to be honest even I’m not sure I’d go that far!

What you’re going to need

  • 1 medium sized onion, diced
  • 2 tablespoons olive oil
  • 100g ball of seitan (wheat gluten)
  • 4 medium sized potatoes, washed but not peeled
  • 3 carrots, peeled
  • 1 cup frozen peas
  • 1 teaspoon thyme
  • ½ teaspoon rosemary
  • 2 bay leaves
  • 1 vegetable stock cube
  • 2 tablespoons cornflour
  • 2 litres of water
  • Salt and pepper to taste

What you have to do

  1. Heat the olive oil in a large pot over medium heat.
  2. When the oil is nice and hot, add the diced onion and fry until it turns translucent.
  3. Chop the potatoes and carrots into medium sized chunks and add to the onions.
  4. Keep frying for a minute or two, stirring continuously.
  5. Cut the seitan into 2cm chunks and add to the mix along with the frozen peas, the vegetable stock cube and the herbs and spices and keep stirring for 1 more minute.
  6. Add the water, cover the pot and bring to a boil.
  7. Reduce heat to a simmer and cook until the potatoes and carrots are tender, approximately 45 minutes.
  8. In a small bowl or cup, mix the corn-starch with just enough water to form a dense but runny paste.
  9. Bring the stew up to a boil and add the corn-starch paste, stirring continuously, in order to thicken the broth.  Add more as necessary until desired consistency is reached.
  10. Add salt and pepper to taste.

 

Preparation Time:  10 minutes

Cooking Time: 1 hour

Serves: 4

Difficulty: Easy

Continue reading