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Recipes
SPiced Prawna nd Coconut Pilaff
By Grazor
BBC Good Food Primary Navigation * Home * Recipes * Blog * Wellbeing * Seasonal & local *...
- 250 * 250g basmati rice , washed well
- * small piece fresh root ginger , roughly chopped
- 2 * 2 large garlic cloves
- 2 * 2 medium tomatoes , quartered
- 4 * 4 tbsp vegetable oil
- 1 * 1 tsp cumin seeds
- 5 * 5 black peppercorns
- * ½ cinnamon stick
- 3 * 3 cloves
- 3 * 3 cardamom pods
- 1 * 1 medium onion , finely sliced
- * ½ tsp turmeric
- * ¼ tsp chilli powder
- 1 * 1 tsp ground coriander
- 300 * 300g raw prawns , peeled
- * handful flaked unsweetened coconut , to serve
High Protein Gluten Free Flour Blend
By Grazor
1. Thoroughly combine all ingredients
- 1 1/4 cups bean flour (your choice), chickpea flour or soy flour
- 1 cup arrowroot starch, cornstarch or potato starch
- 1 cup tapioca starch/flour
- 1 cup white or brown rice flour
- xanthan or guar gum
Salt Cod Beignets
By Grazor
Directions: Salt Cod Beignets Put the prepared cod in a pot of fresh cold water, bring to a boil and simmer until...
- 1/2 lb. (225 g) salt cod, desalted
- 1 x egg, separated
- 1/4 cup milk
- 1/2 cup flour
- 1/4 tsp baking powder
- 1 x onion, minced
- A handful of chopped chives
- 1 x hot pepper, finely chopped
- Salt and pepper
- Oil for deep-frying
Oatmeal Coconut Cookies
By Grazor
Preheat oven to 375 degrees
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3 cups oats (old-fashioned or quick-cooking)
- 1 1/2 cups sweetened shredded coconut
Coconut Recipes
By Grazor
Sitauted previously
- Coconut Kisses
- 1 c. brown sugar
- 2 stiff-beaten egg whites
- 2 cups corn flakes
- 1 c. moist shredded coconut
- 1/2 c. chopped walnuts
- 1/2 tsp. vanilla
- Beat sugar into egg whites. Fold in corn flakes, coconut, and nuts.
- Add vanilla. Drop by teaspoonful onto well greased cookie sheet.
- Bake in350 F. oven 15 to 20 minutes.
- Place pan on damp towel; remove cookies immediately with spatula. (If cookies stick to pan, return to oven to soften). Makes 1 1/2 doz kisses
- Coconut Macaroons
- 1/2 c. egg whites (4 - 5 egg whites)
- 1/4 tsp. salt
- 1 1/4 c. sugar
- 1/2 tsp. vanilla
- 1 1/2 c. moist shredded coconut
- Beat egg whites and salt till soft peaks form.
- Gradually add sugar beating until stiff peaks form.
- Fold in vanilla and coconut.
- Drop from teaspoon 2 inches apart on cookie sheet covered with paper.
- Bake in 325 F. oven for 20 minutes.
- Cool slightly before removing from pan.
- Makes 2 1/2 dozen.
- Almond Coconut Squares
- 6 tbsp shortening
- 1/2 c. sugar
- 1 egg 1 tsp. vanilla
- 1/2 c. moist coconut
- 1 c. flour
- 1/4 tsp. salt
- 1 tsp baking powder
- 1/4 c. slivered almonds
- Thoroughly cream shortening and sugar; add egg and beat well.
- Add vanilla and coconut.
- Mix (sift) together all dry ingredients.
- Add to creamed mixture; beat well.
- Add nuts.
- Spread in greased 13" x 9 1/2" x 2" pan. Bake in 350 F. oven for 20 minutes.
- Cut into squares and remove from pan while still warm. Makes 2 dozen squares.
Lasan chicken with tandoori style masala and mint chutney recipe
By Grazor
Method: How to make adraki murgh chicken marinated in garlic and ginger with Tandoori style masala 1
- st stage Tandoori marinade:
- Ingredients
- 4 chicken supremes, skinned and scored
- 4 chicken drumsticks, skinned and scored
- 1 tsp salt
- ½ tsp garlic puree
- ½ tsp ginger puree
- 1 lime juice
- nd stage Tandoori marinade:
- 3 tbsp Greek yoghurt
- 2 green chillies, finely chopped
- 1 " piece of ginger, peeled and finely chopped
- 1 handful chopped coriander
- 1 tsp black salt
- ¾ tbsp ground cumin
- 1 tsp garam masala
- 1 tbsp tandoori masala
- ½ tsp ground fennel seeds
- 1 pinch white pepper
- 50 ml mustard oil *
- For the green mint chutney:
- 150 g coriander leaves
- 20 g mint leaves
- 10 g fresh ginger, peeled and chopped
- 1 clove garlic, crushed
- 1 green chilli, deseeded
- ½ tsp chat masala
- ½ tsp black salt
- 150 ml Greek yoghurt
- ½ tsp roasted cumin seed
Pecan Pie
By Grazor
Directions for the Shell: Sift the flour, sugar, baking powder and salt together into a bowl
- For the shell:
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, cut into cherry-size pieces and chilled
- 1 large egg yolk
- Zest from 1 lemon
- Ice water as needed
- PECAN PIE
- 3 eggs
- 1 cup brown sugar
- 1 tablespoon all-purpose flour
- 1 cup corn syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 1/2 cups peca
Lemon Fraiche Cake
By Grazor
t's easy to make for the most part, with probably the most difficult part being the creaming and mixing
- Ingredients
- Lemon Crème Fraîche Cake
- 1 1/4 1 1/4 1/4 cups cake flour (not self-rising)
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 1/8 1/8 1/8 teaspoon salt
- 3/4 3/4 1/2 cup (1 1/2 sticks) butter , softened
- 1 1 1 cup sugar
- 2 2 2 eggs
- 1 1 1 tablespoon finely grated lemon zest
- 1 1/2 1 1/2 1/2 teaspoon finely grated orange zest
- 1 1 1 teaspoon pure vanilla
- 2/3 2/3 2/3 cup creme fraiche
- 3 3 3 tablespoons confectioners' sugar
- 2 2 2 teaspoons fresh lemon juice
- Directions
- to 350°F. 9-inch-round in middle of oven and preheat to 350°F. Butter and flour a 9-inch-round cake pan.
- to 40 to 45 and smooth top with a spatula. Bake 40 to 45 minutes or until cake tests done in center.
- In a medium bowl, stir confectioners' sugar and lemon juice until well combined.
- to to 10 a wire rack and allow to cool 10 minutes. Remove cake from pan, cool completely on rack, and drizzle with glaze.
Cinnamon Raisin Bread
By Grazor
1. Whisk together the bread flour, whole-wheat flour, gluten, sugar, salt, powdered milk, and yeast in a 4-quart bo...
- 2 ½ cups (11.25 oz) unbleached bread flour
- 1 ½ cups (6.75 oz) whole-wheat flour (I use white whole wheat)
- 2 T (.6 oz) gluten flour
- 2 tablespoons (1 oz.) granulated sugar
- 1 1/2 teaspoons (.38 oz.) salt
- 3 tablespoons (1 oz.) powdered milk
- 1 1/2 teaspoons (.17 oz.) instant yeast
- 2 tablespoons (1 oz.) shortening or unsalted butter, at room temperature
- 1 ½+ cups (12 oz.) water, at room temperature (I use closer to 14 oz)
- ½ cup (+) raisins
- 1/3 cup sugar and 1 ½ tablespoons cinnamon
Stuffed Pork Tenderloin & Cranberry Compote
By Grazor
1. For compote, combine onion and water in a medium saucepan over medium heat
- Cranberry Compote
- ⅓ cup (75 mL) finely diced red onion
- 2 tbsp (25 mL) water
- 2 cups (500 mL) fresh cranberries, divided
- ¾ cup (175 mL) dry red wine
- ½ cup (125 mL) granulated sugar
- 1 large apple or almost-ripe pear, peeled and grated
- 2 tsp (10 mL) freshly grated ginger
- 1 cinnamon stick
- Roast
- 3 tbsp (45 mL) butter
- ⅓ cup (75 mL) finely chopped onion
- 1 tbsp (15 mL) chopped fresh sage, or 1½ tsp (7 mL) dried
- 3 tbsp (45 mL) chopped fresh parsley
- ¼ tsp (1 mL) each of salt and freshly ground black pepper
- ½ cup (125 mL) chicken broth
- 4 cups (1 L) coarse fresh bread crumbs
- 2 large pork tenderloins, each about 1 lb (500 g)
- 1 tbsp (15 mL) peanut or canola oil
- ¼ cup (50 mL) cranberry compote
- 2 tbsp (25 mL) maple syrup