inutes. Pour over 1 cup of the water and bring to
tablespoon EVOO, 1 turn of the pan, over medium heat
ickle while preparing the rest of the dish.
In a
he barley and 3 cups of vegetable stock.
Bring to a
minutes). Stir in the curry powder and flour, and cook
br>Add a couple of tablespoons of the curry paste to the pot
aste with 2/3 cup of water and stir into the
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
. Add in 1 liter of vegetable bouillon and cook for 15
d pulp.
Use a vegetable peeler and peel the skin
ow spicy you want the curry). Heat over high heat until
ut into thin strips.
Curry sauce: Melt 1 tbsp butter
nd broccoli in separate saucepans of boiling salted water for 3
et aside.Add the rest of the oil to the wok
gentle simmer. Add the curry paste, lemon grass, chili, ginger
Stir in garlic, gingerroot + curry powder & cook till flavors are
tep 13.
Make the curry sauce: Add the cream from
In a covered soup pot, saute the onions in the oil for about 5 minutes.
Stir in the eggplant, sweet potatoes, and curry paste.
Add the pineapple juice, water, and salt.
Bring to a boil, and then reduce the heat and simmer for 5 minutes.
Add the cauliflower and green beans and cook for another 5 minutes.
Stir in the peppers, tomatoes, lime or lemon juice, and cilantro or basil.
Simmer until the vegetables are tender, about 10 minutes.
Serve on rice with a few fresh herb sprigs and, of desired, some chopped peanuts.
he flour with a pinch of salt then coat the fish
er medium heat and cook curry paste until fragrant and