This is a dish inspired by baba ghanoush, that great dish of smoky aubergine (eggplant) with garlic, tahini and lemon juice.
This version omits the tahini, but adds grilled yellow peppers, parsley and aleppo pepper.
You’ll need: one large aubergine per person, half an onion per person,…
Onigiri is a wonderful (and easy) choice for packed lunch. This type of onigiri will be filled with tuna and mayonnaise, but these delicious rice balls can be filled with a variety of wonderful things!
What You’ll Need
1 cup cooked, hot rice (medium or short grain is preferred)
1 sheet dried nori (seaweed), cut into wide strips
1 can tuna, drained
1/2 tablespoon mayonnaise
1 teaspoon salt
1. In a bowl, mix the tuna and mayonnaise.
2. Put half of the rice onto a square of plastic wrap. Make an indent in the center of the rice and add some of the tuna-mayonnaise mixture.
3. Wrap the rice in the plastic wrap and press into a triangle shape.
4. Remove the plastic wrap and sprinkle 1/2 teaspoon of salt over the rice ball.
5. Wrap the nori around the middle half of the rice ball, as pictured above.
Note: You can also wrap the onigiri in a small sheet of nori for convenience and less mess.
Kare Pan Curry Bread
1 teaspoon yeast
1/4 cup water (lukewarm)
3 cups flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoons unsalted butter (melted and cooled)
1 cup water
1 cup leftover curry
1 egg (lightly beaten)
1 tablespoon milk
1 cup panko bread crumbs
1. Mix the yeast and the warm water in a bowl and let sit for 10 minutes.
2. Mix in the flour, sugar, salt, butter and water and form a dough.
3. Knead the dough on a lightly floured surface for about 10 minutes.
4. Place the dough in a greased bowl, cover with plastic wrap and let rise to double its size, about 60-90 minutes.
5. Knock the dough down and knead for 2 minutes.
6. Place the dough back into the bowl and let rise again.
7. Knock the dough down and knead for 2 minutes.
8. Cut the dough into 8 pieces and set aside.
9. Mash the curry to form a paste.
10. Mix the egg and milk in a bowl.
11. Roll out one of the pieces of dough into a 6 inch circle and place a spoonful of the curry in the center.
12. Brush some of the egg wash around the edge of half of the dough and fold it over and pinch the dough closed. Fold the pinch to one side.
13. Repeat 11 & 12 until done.
14. Dip the formed bread into the egg wash and then dip them into the panko bread crumbs to cover.
15. Cover the bread with plastic and let rise while you heat the oil.
16. Heat the oil in a pan.
17. Place the bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side.
18. Place the cooked curry bread onto some paper towels to drain while it cools.
What You’ll Need
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners’ sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon sugar
1. Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
2. Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
3. Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
4. Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
5. Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Garnish with a dusting of confectioners’ sugar or whipped cream.
(Note: You can add other fruits to your creme filling as well, as pictured above.)