br>Bake as normal.
For dinner rolls.
Mix in bread
lavor and crunch. They keep for 3 months tightly covered and
Mix the ground beef, bread crumbs and egg together in a bowl.
Shape meatballs using your hands. Lay them out on waxed paper until all are done.
Heat the oil in a fry pan and brown the meatballs, a few at a time, until all are done.
Drain on paper towels.
Mix all the sauce ingredients together in a saucepan.
Cook on top of the stove on low heat for 20 minutes.
Add the meatballs and cook for another 20 minutes.
Serve on toothpicks for a snack, or over rice or noodles for dinner.
tray; refrigerate for 10 mins.
Heat vegetable oil in a
/4 cup of the vegetable stock in a pan and
For the tomato chutney, use a
For the aioli, mix egg yolks,
n a little of the vegetable oil for a few minutes until
ogether and allow to infuse for about 10 minutes. In another
ntil well blended.
Mix for 5 minutes in a machine
Mix the chickpea flour, salt, baking powder, cumin, and chili powder together in a bowl. Gradually stir in 1 cup plus 1 tbsp cold water until a thick batter forms. Stir in the garlic.
Heat the oil in a large pan until it reaches 350\u00b0F, or until it shimmers. Pull the vegetable pieces through the batter until fully coated then lower each piece into the oil. Fry for 2-4 mins (depending on the size of the vegetable), until golden and crisp. Drain on paper towels then serve with pickles.
o seal.
Heat the vegetable oil for frying- you can also
Cook potatoes in vegetable stock for about 10 mins. Mash 1/2 the potatoes and return to stock. Add Brussels sprouts and simmer for 10 mins then add carrots and ham. Simmer for 5 mins, season to taste and serve.
owl & set aside to rest for 1 hour.
Just before
atter drain off. Deep-fry for 1-2 mins, until crispy
Chop chicken breast into chunks.
Fry chicken quickly until almost cooked through.
Remove chicken from pan.
Cook peppers for 2-3 minutes.
Put chicken back in pan with peppers.
Add fajita seasoning and 1/4 cup water.
Cook until chicken is done.
Put mixture over rice and top with grated cheese.
Combine flour, chili, cilantro, spices and 1 tsp salt. Gradually whisk in 1 cup water until smooth.
Heat oil over medium-high heat. Working in batches, lightly coat vegetables in batter then deep-fry for 3 mins, or until golden and tender. Drain on paper towels. Season.
Meanwhile, combine yogurt and mint. Season. Serve with vegetable pakoras.
radually add remaining flour (enough for a stiff, kneadable dough) and
For sesame dipping sauce, heat a
egetables at a time, turning, for about 2-3 mins, or