Recipes


Untitled

posted Sep 17, 2017, 10:52 PM by Gail Stafford   [ updated Jul 22, 2018, 4:38 AM ]


Untitled

posted Oct 10, 2015, 9:39 PM by Kapitiherb society   [ updated Jul 22, 2018, 4:36 AM by Gail Stafford ]


Untitled

posted Jun 8, 2015, 9:15 PM by Kapitiherb society   [ updated Sep 17, 2018, 10:48 PM by Gail Stafford ]

Cherry Tomato, Garlic Feta and Basil Sauce (for pasta or gnocchi)

posted Jun 8, 2015, 8:39 PM by Kapitiherb society

200ml NZ Extra Virgin olive oil

15 garlic cloves, peeled and halved

500g cherry tomatoes

1 cup basil leaves, loosely packed

250g feta, roughly crumbled

 

Place the Extra Virgin olive oil and garlic in a saucepan and fry over a moderate heat, stirring occasionally, until the garlic is golden and soft (about 6 minutes). Add the tomatoes and basil, stir well and cook for about 3 minutes until the tomato skins just begin to burst. Add the feta and gently mix in. Taste for seasoning, then spoon the sauce over the cooked past or gnocchi.

(The olive oil and garlic in this recipe may seem excessive, but as it dribbles down your chin you’ll realise it is well worth it!)

Olive Oil Cake (served wth orange segments and whipped cream)

posted Jun 8, 2015, 8:29 PM by Kapitiherb society

150g sugar                            150g or 165ml NZ extra virgin olive oil

100g flour                             50g semolina

2 egg yolks                            3 egg whites

1 lemon, zest and juice       ½ tsp vanilla paste

Pinch of salt

Cream the sugar with the egg yolks until pale and fluffy. Add the lemon zest, lemon juice and vanilla paste followed by the flour and semolina. Beat until smooth.

Slowly pour the olive oil into the mixture and stir until the oil is incorporated into the batter. It will be quite thick and shiny. Let it rest for a while so that the flour and semolina can absorb the oil. Stir again.

Add a good pinch of salt to the egg whites and beat them to a very firm peak. Gently fold 1/3 of the egg whites into the cake mixture, then the second third and then the last third. This will ensure that the cake is light and fluffy. You can either pour the batter into a round spring-form tin or into a ring-form tin depending on how you want to serve it.

Bake at 170C for about 40 minutes.

To serve, sprinkle with icing sugar and server in wedges with orange segments and whipped cream. Mascarpone or yoghurt makes a nice alternative to whipped cream.

Herb Dumplings

posted Jun 8, 2015, 8:09 PM by Kapitiherb society

A winter warmer to add to stews.

100g self raising flour                        

50g shredded suet

2 tsp chopped fresh thyme or 1 tsp dried

2 tsp chopped fresh sage or 1 tsp dried

 

Mix flour and suet and add herbs. Stir in enough cold water to make an elastic dough. Divide into 12 balls and place around the edge of the hot pot for the last 20 minutes of cooking.

Zucchini, Vanilla and Lavender Cake.

posted Jun 8, 2015, 8:03 PM by Kapitiherb society   [ updated Jun 8, 2015, 8:04 PM ]

Sservers 4-6, Prep time 15 mins, cooking time 45 – 60 mins.

This is a good way to use that zucchini that turned into a marrow when you weren’t looking!

300g zucchini or marrow                       300g sugar

4 eggs                                                     200ml olive oil

1 tsp vanilla extract                                2 drops lavender oil (optional)

280g flour                                               2 tsp baking soda

1 tsp baking powder

 

For icing:

300g cream cheese softened              150g butter at room temp

2 cups icing sugar                                1 tsp vanilla paste

 

Preheat oven to 200c. Butter a 22cm round cake tin and line the base with baking paper.  Grate the zucchini and let it rest in a sieve over the sink.

Beat together the sugar and eggs until well mixed and pale. Add the zucchini, olive oil, vanilla extract and lavender oil into the egg mix and combine.

In another bowl sift the flour, baking soda and baking powder with a pinch of salt. Mix this into the zucchini mix and combine loosely. Pour the batter into the cake tin and bake for 45 mins. or until a skewer comes out clean. Remove from the tin and leave to cool on a wire rack.

 

Make the icing by beating together the cream cheese, butter, icing sugar and vanilla paste. Spread on the top of the cake and decorate with flowers or nuts.

Coconut Butter (from May 2015 meeting Ways with Coconut)

posted May 19, 2015, 7:18 PM by Brian Holden   [ updated May 24, 2015, 5:50 PM by Kapitiherb society ]

Smooth and Creamy Coconut Butter.

(Recipe by Sonia!  The Health Foodie)

Ingredients

·         6 cups unsweetened shredded coconut

·         ½ cup coconut oil

·         ¼ tsp Himalayan salt

Instructions

1.       Add all the ingredients to the bowl of a food processor and process for a total of 8-10 minutes until creamy and fairly liquid. You will have to stop and scrape the sides a few times, but it shouldn’t be too often.

2.       Force the coconut butter through a fine mesh sieve by pushing it down with a ladle or rubber spatula.

3.       Place the coarser butter that stayed in the sieve back in to the processor and process it for few more minutes until it becomes liquid again.

4.       Force through the fine mesh sieve once again. You can repeat this process one or two more times, just to make sure you get the most out of your coconut.

5.       Pour the smooth butter into a glass jar and put it away to give it time to set, at least 24 hours.

6.       By all means do not discard the grainy butter; keep it in a separate jar and use it as a garnish for pancakes, muffins, scrambled eggs, salads... let your imagination run wild!

NOTES

During the warmer months of summer your coconut might remain liquid even after sitting for a while. If that happens simply place it in the fridge for an hour or two and give it a good stir. This should give it a nice spreadable consistency.

Curry Spices with Kashmeera

posted May 13, 2014, 12:18 AM by Steve Macgregor   [ updated May 24, 2015, 5:53 PM by Kapitiherb society ]

Dana-jeera powder

Approximate measurements
2tbl coriander seeds
1tbl cumin seeds
2cm cinnamon stick
5-7 cloves
6-7 black pepper

Lightly dry pan roast until there is a light toasty aroma
Grind and store in a jar (put lid on when cool)
Used for dahls, vegetable and non-vegetable dishes.

Onion bhaji

Onion medium sliced
Cumin seed
Chilli paste
Turmeric
Chickpea flour

Mix with hands squeezing onion to give some juice.
A small amount of water to combine 
Add fresh coriander washed squeeze dried and chopped
Garlic and ginger paste
Grab about a dessert spoonful with your fingers and deep fry in medium hot oil for about 10 mins 
until golden brown and cooked through.

Tea for 3-4 cups

3 tea bags Kenya Bold black tea
½ tsp fresh ground black pepper or to taste (good for colds or coughs)
4cm fresh ginger peeled and sliced
Handful of mint leaves

Put in a small pan of water and simmer until it smells good.
Serve in cups and add milk and sugar to taste.

Green chutney

Fresh coriander
Fresh mint
Curry leaves
Green chilli to taste
A few cumin seeds
Raw peanuts ground

Grind together
To serve add lemon juice and salt to taste.

These recipes was given to us verbally from Kashmeera but for more detailed methods and quantities we suggest checking on the 
internet for similar recipes to give more guidance.



Pesto Recipes

posted Mar 18, 2014, 1:28 AM by Shona Macgregor   [ updated Mar 18, 2014, 1:31 AM by Steve Macgregor ]

BROAD BEAN PESTO

1 ½  - 2 cups of shelled broad beans (about 900g in their pods)
2 cloves garlic, minced
12 mint leaves, finely chopped
4 anchovy fillets
4 heaped tblsp finely grated Parmesan
¼ cup of extra virgin olive oil

If beans are fresh, boil them for  minutes then drain. If using frozen beans, pour over boiling water and leave until cool enough to handle.  Slip off greyish outer skins by grasping each bean by its grooved end and squeezing gently.  Discard skins.

Place beans and all other ingredients in a food processor and puree to a paste. Pesto will keep for about 1 week in the fridge.


BASIL PESTO
1 clove garlic chopped
Sea salt
Freshly ground black pepper
3 good handfuls on fresh basil, leaves picked and chopped
1 handful of cashew nuts, very lightly toasted
1 good handful of Parmesan cheese, freshly grated
Extra virgin olive oil
1 small squeeze of lemon juice (optional)

Place all ingredients (except the salt and pepper) in a food processor. Puree to a paste.  Season to taste.  You can keep adding either more oil or more Parmesan cheese until you are happy with the consistency.  You can add a squeeze of lemon juice at the end if you like.  Try it without the lemon and try it with the lemon and see which you prefer.

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