Tuesday, 24 November 2015

Ethiopian Berbere Injera Crisps - Chips

I had some Injera - Sourdough flatbread  left over from the weekend's Ethiopian Supper of Tibs 'Soya Beef' with Berbere and Cherry Tomatoes and Caramelised White Cabbage, Carrot and Potatoes.

I don't like waste, so I wondered what else I could do with them?  I saw a recipe for a savoury Injera porridge but I have to be honest that did not appeal, then I was inspired by Injera Chips from defunct blog The Berbere Diaries.   Only three ingredients, the Injera, Berbere and Vegetable oil - so there was no stopping me from making these.
I wasn't that generous with the Berbere and thank goodness as it was still quite spicy on the lips.   These Injera crisps are proper crunchy too like toasted corn snacks, so if you have tooth fillings, then I would advise eating them with caution or don't make them at all - you have been warned. How do I know this...take a guess?!  
I am sharing this with Elizabeth's Kitchen Diary No Waste Food Challenge hosted this month by  Its Not Easy Being GreedyAnd here is a link to More Injera Please who has further ideas of what to do with left-over Injera, but I have to say - the crisps are high on my list.  Oh and just in case your wondering how Injera is made from scratch, then follow this link from The Guardian

Ethiopian Berbere Injera Crisps - Chips
1 - 2 left-over Injera
60ml vegetable oil
Berbere powder to taste
Preheat oven to gas mark/275oc.
With a brush, coat the Injera in the oil, 
Liberally ssprinkle over the Berbere or to taste.
Either slice the Injera or rip it into pieces and arrange on a lightly oiled baking sheet.
Bake in the oven for 30 minutes, then turn off the heat and allow it to cool and crisp up.
You may need to bake longer depending on the thickness of your Injera and your oven. 

Sunday, 22 November 2015

Mazi Mas Ethiopian Tibs 'Soya Beef' with Berbere and Cherry Tomatoes made Vegetarian

As well as bookmarking recipes from cookbooks, I mentioned that I have bookmarked some recipes from websites also.   I've had my eye on a couple of Ethiopian recipes from Azeb Woldemichael of Mazi Mas as featured in The Guardian.  It is thanks to The Guardian that I have discovered Mazi Mas and have become a fan from afar.  Mazi Mas which translates in Greek 'with us' is a roaming eatery that serves global home cuisine to the public.  The chefs are migrant and refugee women who have struggled to find work in the U.K.  Mazi Mas reminds me a little of The League of Kitchens in  NYC, America.

For those of you who read my blog, will know that I've been cooking up some global cuisine since the start of this blog; and most recently Ethiopian and Eritrean cuisine has been on the menu, thanks to some new people frequenting my workplace and inspiring me.  
I was more tempted by the Berbere spices which I have come to love and have a stash of.  The original Mazi Maz 'Tibs' recipe is made with beef skirt, diced small.  After giving it a little thought, I adapted the recipe and made it suitable for vegetarians, its even possible to veganize!  In place of the beef, I substituted Soy Schnetzel often used for vegan Ghoulash, but if you can't find them soya chunks will work too.  The rosemary came from my garden and so did the cherry tomatoes, the last from my greenhouse - yes in November. 

Both dishes: the Ethiopian Tibs 'Soya Beef' with Berbere and Cherry Tomatoes and White Cabbage, Carrot and Potato are extremely rich and flavour packed.  I loved them both and so did D, he just wasn't keen on the Injera - Ethiopian Sourdough flatbread that has little bubbles on top like a crumpet.  He found the Injera texture a little to strange to eat, as it has a rubber aspect to it.  It didn't bother me at all; and I ate it traditionally with my fingers.  

Friday, 20 November 2015

Bookmarked Recipes and A Salted Peach Buttermilk Cake

I know there are a barrage of vegetarian and vegan cookbooks out there at the moment- spearing from every direction, some are on my wish list and some are not.  But I have been making a conscience effort to thumb through those neglected cookbooks already on my shelf and identify those recipes I want to try.  

Many of my cookbooks are vegetarian, some are vegan and many are not either.  I have been making a concerted effort over the weekend to cook and bake some of those bookmarked recipes and have already done so with many (see below).
Caribbean Modern (from the Library)
Dock Kitchen Cookbook 
Mildred's Cookbook
Meat-Free Any-Day
Moosewood Restaurant Celebrates
V is For Vegan
And I've even been inspired by some bloggers and food website.  
Well today's bookmarked recipe that comes from  Heidi Swanson's Super Natural Every-Day. Heidi's Buttermilk Cake is topped off with plums.  I made this at the weekend,  I had picked up some buttermilk intended originally for Irish Soda Bread, but as it was fast reaching it use by date.  In place of the thinly sliced plums, I had peaches.
As I followed the recipe, it advised, 1/2 teaspoon fine sea salt.  I had large grain sea salt but not fine sea salt - so ended up choosing to use table salt.  So yes you can imagine it was a little salty, but okay none-the-less.  I went and checked the recipe on-line and found it under another guise called Salt-Kissed Buttermilk Cake.  It was the same recipe made with raspberries, but instructing to use an additional teaspoon of sea salt for the topping. The recipe indeed is mean't be be salty. 

Wednesday, 18 November 2015

Beetroot Cauliflower Feta Salad and Pizza

I know everything is in the presentation and this plate of salad would have been elevated a little more with a little more tinkering in the name of food styling; and perhaps served on a bed of greens such as rocket or watercress would have done it, but had cauliflower - the veg du jour been presented by a celebrity chef, cookery writer or so called queen of the grain and greens I am sure it would have encouraged swoons and wow's, but as it comes from a little known vegetarian food blogger it will be perceived more as the smashed brains of a zombie and perhaps best served around Halloween; and to an extent I would have to agree on first glance, but I assure you its all about the veg.  No humans, animals or zombies were hurt in the making of this Salad.  And it was bloody marvellous too. 
The white cauliflower dyed beautifully and naturally by the beetroot and balsamic vinaigrette juices, with bite from thinly sliced red onions and punctured by chunks of feta cheese and a scattering of black sesame seeds.

Food styling is not really my thing, and I am always still learning. It really does tastes better than it looks too, sharpness, crunch.  And more than anything else, my husband liked it - Two of his favourite vegetables: beetroot and cauliflower.  They used to be two of my least favourite, I don't mind them so much now.  

Sunday, 15 November 2015

Sweet Black Sesame Seed Butter

Halloween theatrical feasts have come and gone and so has Friday the 13th, but I share with you something dark, dramatic and bold - Spreadable Black Butter.  Please don't be judgemental and deceived by its menacing appearance, it is nutty and subtly sweet.  Give it a chance and it may win you over.  

I've had a jar of these black tear-drop shaped seeds in my kitchen cupboards for a couple of years.  I've reached for the jar a few times, but its mostly been used as a garnish than an ingredient in its own right.  So recently when a Korean friend was telling me about the new rage in the West for (Kimchi and) Black Sesame Tahini being sweetened a little either with honey or maple syrup and then used as a spread, well I just had to give it a try.  
I made it.  I tried it.  I spread on a toasted bagel and liked it, but the man in the house wasn't that keen on it.  So,  the sweet black sesame butter is pretty much all for me. 

The only other time I've actually had black sesame seed paste was in a Japanese mochi rice cakes.  And I liked that too, but again the man didn't, I guess black sesame seed paste is an acquired taste.  I am sharing this with Kimmy at Healthy Vegan Fridays #74.