daveb: recipes

roasted beets · Oct 2, 03:03 pm

small beets are best, but whatever you’ve got taste delicious! – chop beets into 1/2 inch sections, or whatever you find mouth sized. – put beets in a piece of wide tin foil – add 3-4 tbs of Olive Oil (sprinkle over liberally) – add 2-4 cloves of crushed garlic – add 4-5 tbs of balsamic vinegar

wrap up in foil, ensuring it’s sealed (very messy if not)
toss in the oven at 375, or on your bbq at medium heat for 45 min.

turn over half way through if possible.

if you don’t have tin foil, you can use a small roasting pan instead – as long as it has a cover. if you use a roasting pan try tossing the beets (turning them over in the oil and balsamic) half way through the roasting.

beets should be soft but not mushy.

enjoy!

.dave

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baked beetroot with balsamic vinegar, majoram and garlic · Nov 17, 08:00 am

1lb of raw beetroots, preferably golf-ball sized. scrubbed
10 cloves of garlic, peeled and squashed.
1 handful of fresh majoram or sweet oregano, leaves picked.
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil

preheat the oven to 200 C / 400 F. tear off around a meter and a half of kitchen foil and fold it in half to give you a double thickness. if you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole. place them in the middle of the foil with the garlic and marjoram, season generously with salt and freshly ground pepper, then fold the sides into the middle. before you seal the foil, add the vinegar and olive oil. scrunch the foil together to seal at the top. place in the preheated oven and cook for around 1 hour, until tender.

this is ideal on the bbq, but the oven will warm up the house nicely in winter.

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thai peanut sauce · Nov 16, 07:12 pm

ingredients:

1 cup coconut milk
1 T red curry paste
1 T satay or chili paste
2 T creamy peanut butter (not the natural kind)
2 T honey
2 T lime juice
1 T rice vinegar
1/2 t salt
1 t garlic salt (optional)
1 t fish sauce (optional)

instructions

get a small saucepan. pour the coconut milk into the pan and begin warming. as coconut milk heats up, add ingredients from top to bottom – ensuring you stir well during the process.

sauce should warm to near boiling. bubbling is fine – the sauce can boil to reduce.

keep sauce moving, and hot until it thickens (about 15-20 min).

serve hot on rice, chicken, or cool for a dipping sauce.

finish with chopped peanuts.

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french bread - v2 · May 24, 09:08 pm

the second batch turned out less freakish.

but still tasty.

i employed a recipe i found from a jesuit cookbook recommended by mike. next i’m on to the big book of bread.

i used lemon juice this time.

and yes brock – you can join the club.

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fresh bread · May 7, 08:15 pm

fresh bread in my own kitchen. mmmmn.

when i was a kid growing up i didn’t know you could get bread from the store. every other week my mother would mix, knead, let stand, punch and bake fresh bread. it was one of those essential parts of your family growing up. one of those parts you never took notice of when you were young, but when you grow older, with your own family you began to feel as a missing part of your experience.

during my trip to london i spent some time with my mother and picked up the recipe for the bread i ate as a youngster. it is a molasses based bread with simple ingredients, mostly flour and water. bread is such a simple and wholesome food, enjoyed all over the world it must be easy to make – right? (all the bakers can insert their knowing chuckle at the innocent buffoon here)

my first attempt at baking bread was a bit humbling. my last experience of first-hand bread making was when i was about 10. that’s the last time i put any conscious thought and interest into the process of how bread makes it from flour and water into a loaf. i remember the punching part, and some about the mixing. something with the hands.

however, i assumed since i am a moderately intelligent person with clear, well written instructions i should be able to make bread. what could go wrong?

1” bread.

that’s what could go wrong. that and much giggling on the part of my wife. who would have thought bread could be emasculating…

while it is very tasty, i’m still learning the fine art of yeast, and coaxing it into performing it’s magic on my bread.

while this was my first, i’m determined not to let it be my last batch of bread. in fact, my second batch (baked today) turned out a little better. if you examine the photos, you can see my big beefy loafs in front, with my meagre little wafer loafs in behind.

fresh bread

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