Time is a funny thing, or rather, our perception of time is a funny thing. We can categorically say that time is measured by the second, by the minute, by the hour the world over so, why is it that when we are busy time passes in a flash (hours feeling like minutes) and when we are bored time takes on the pace of a slug (minutes feeling like hours). It also appears that when we decide to have a lazy day and spend our day relaxing, times passes quickly… also happens when we are enjoying ourselves too. The same principle applies when we go to them parks and we queue for our favourite roller coaster we will queue for what seems like hours on end to seat ourselves into a ride that albeit thrilling and exhilarating, seems to last for seconds (I think velocity/speed has got something to do with that though).
This week’s recipes are:- Slow Cooker Vegetarian Sweet Potato Chilli, Vegan Cherry & Almond Brownies & Lemon and Ginger Cheesecake
My first recipe is Slow Cooker Vegetarian Sweet Potato Chilli Recipe by Mima Sinclair, Courtesy of GoodFood Channel website.
Serves 4, Prep 15mins, Cook 1hr 15mins.
2tbsp x Olive Oil
1 x Red Onion, finely chopped
2 x Garlic Cloves, crushed
1 x Red Chilli, chopped
1tbsp x Chilli Powder
1tbsp x Ground Cumin
1 x Red Pepper, finely chopped
1 x Green Pepper, finely chopped
3 x Sweet Potatoes, cubed
400g of Canned Chopped Tomatoes
200ml x Vegetable Stock
1 x 400g Can of Pinto Beans, drained
1 x 400g Can of Black Beans, drained
2 x Avocados, sliced
2 x Large Handfuls of Tortilla Chips
Heat the oil in a medium casserole dish and saute the onion for 5 minutes until soft. Then add the garlic, chilli, chilli powder and cumin and cook for a further minute. Stir through the peppers, sweet potatoes, chopped tomatoes and stock and bring to a simmer. Cover with a tight fitting lid and cook for 1 hour over a gentle heat.
Remove the lid and pour over the beans. Stir well to combine and continue to cook uncovered for 10 minutes until the beans are cooked through and the sauce is thick. Spoon into bowls and top with a tablespoon of sour cream, then scatter with spring onions and coriander. Top with slices of avocado and serve with tortilla chips.
My second recipe is Vegan Cherry & Almond Brownies Courtesy of Good Food Magazine published May 2014.
Makes 12, Prep 20mins, Cook 45mins
80g x Vegan Margarine, plus extra for greasing
2tbsp x Ground Flaxseeds
120g x Dark Chocolate
½ tsp x Coffee Granules
125g x Self-Raising Flour
70g x Ground Almonds
50g x Cocoa Powder
¼ tsp x Baking Powder
250g x Golden Caster Sugar
1½ tsp x Vanilla Extract
70g x Glacé Cherries (rinsed and halved)
Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.
And my final recipe is Lemon and Ginger Cheesecake Recipe by Mary Berry, Courtesy of GoodFood Channel website.
Makes 1 x 20cm cake Serves 8, Prep 10 plus 4hrs setting time
100g x Gingernut biscuits, crushed
50g x Butter, melted
500g x Mascarpone
325g x Lemon curd
1 x Small Lemon, juiced
Fresh Raspberries, to decorate
Fresh Blueberries, to decorate
Icing Sugar, to dust
Grease a 20cm round loose-bottomed cake tin and line with baking paper. Mix the biscuits with the butter in a bowl, then press into the base of the tin, but not up the sides. Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth.
Spoon on to the biscuit base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up. To serve, remove the cheesecake from the tin, peel off the baking parchment, and arrange on a platter. Decorate with the fruit and dust with icing sugar.
Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to do so by using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!….. ChefGarfy =D
Follow me on Twitter www.twitter.com/therealtonyc
www.garfysplace.blog.co.uk/
www.garfysplaceinfo.blog.co.uk/
www.6towns.co.uk