Pork Chop and Apple Bake

One of my infrequent forays into meat cooking for my carnivorous partner! This was very simple and quick even for a non-cook and must be okay because he's asked for it again.

Ingredients:

• 2 pork loin chops
• 1/2 teaspoons salt
• 1/2 teaspoon crumbled dried sage
• vegetable oil
• 1 Granny Smith apple or other tart variety
• 1 tablespoon molasses
• 1 tablespoon all-purpose flour
• 1 cup hot water
• 1/3 tablespoon vinegar
• 1/4 oz raisins

Modus Operandum:

1. Season pork chops evenly on both sides with salt and sage. In a large skillet, heat a tablespoon of vegetable oil over medium heat. Brown pork chops in hot oil on both sides; transfer pork chops to a shallow baking dish. Reserve drippings.
2. Peel, core, and slice apples 1/4-inch thick. Arrange apple slices over pork chops. Drizzle molasses over apple slices.
3. Sprinkle flour over skillet drippings; cook until brown, stirring occasionally. Slowly add water, stirring constantly, until smooth, then bring to a boil. Stir in vinegar, 1/2 teaspoon salt, and raisins; pour mixture over pork chops.
4. Cover pan with foil and bake at 350° for 50 to 60 minutes.

Serves 2.

Recipe came originally from here

Quinoa And Butter Beans

I've had this recipe for ages - it was copied out for me by a friend who'd made it, but I'd not actually tried making it myself before last week. It came out pretty good, and made a nice change from the only other tasty recipe I know of for quinoa *laughing*

Ingredients

• 1/2 cup Quinoa
• 2 tbsp Margarine
• 3/4 cup Finely chopped onion
• 1 tbsp Minced fresh ginger
• 3/4 cup Orange juice
• 2/3 cup -Water
• 2 tbsp Honey
• 1/2 tsp Salt
• 1/4 tsp Ground coriander
• 1/4 tsp Ground cardamom
• 1/8 tsp Ground nutmeg
• 1 cup Diced sweet potato (1/2" pieces)
• 1 cup Diced butternut squash (1/2" pieces)
• 1 1/2 cup Cooked/canned butter beans (drained and rinsed)
• 1/4 cup Chopped cranberries

Directions

1. Thoroughly rinse the quinoa by placing it in a large bowl and filling the bowl with cold water. Drain the quinoa and repeat the rinsing and draining 4 more times; set aside.
2. Melt the margarine in a 2-quart saucepan over medium-high heat. Add the onion and ginger, and cook, stirring, until the onion is softened.
3. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil.
4. Stir in the sweet potato and squash; bring to a boil. Cook, uncovered, 7 minutes.
5. Stir in the butter beans and quinoa, and return to a boil. Reduce the heat and simmer, covered, 15 minutes.
6. Stir in the cranberries; simmer, covered, 5 minutes longer.

The recipe originated in Wholesome Harvest by Carol Gelles, I'm told!

Chocolate Beetroot Cake

This has a beautiful, dark rich color- yum! It's also a great way of using up those raw beetroot your pal with the allotment gave you and you were too polite to refuse... ;)

Ingredients

• 75g cocoa powder or powdered drinking chocolate
• 180g plain flour
• 2 tsp baking powder
• 225g caster sugar
• 250g cooked beetroot
• 3 large eggs
• 200ml sunflower oil
• 1 teaspoon vanilla extract
• Icing sugar for dusting

Instructions

1. Preheat the oven to 180˚C / 335˚F / Gas 4.
2. Sift the cocoa powder, flour and baking powder into a bowl.
3. Puree the beetroot in a food processor. Add the eggs, one at a time and next add the vanilla and oil, and blend until smooth. Add the sugar to the mixture.
4. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
5. Pour into a greased and lined 9 inch cake tin. Bake for 30-40 minutes, or until the top is firm when pressed with a finger.
6. Cool on a wire rack and dust with icing sugar to serve.

Recipe from Riverford Organic Vegetables

Chocolate and Orange Potato Cake

It may sound a bit weird, but it tastes fantastic! I defy anyone to know what's in it if you don't tell 'em ;)

Ingredients:

• 120g potatoes, peeled, boiled and mashed
• 225g demerara sugar
• 225g self-raising flour
• 30g cocoa powder
• 175g butter
• 3 eggs, beaten
• 110g plain chocolate, melted
• grated rind and juice of 1 orange

Instructions

1. Preheat oven to 180C and grease and line a 24cm cake tin.
2. In a large bowl cream the mashed potato, butter and sugar until light and fluffy.
3. Beat in eggs and gradually stir in the melted chocolate and juice and rind of an orange.
4. Lightly fold in the cocoa powder and flour and pour the mixture into the cake tin.
5. Bake in the centre of the oven for 30-40 minutes.

Recipe from Riverford Organic Vegetables

Honey Coffee Cake

Ingredients:

• 4 fl.oz cold strong black coffee
• 2 eggs
• 2 oz sugar
• 2 tbsp oil
• 1/2 lb honey
• 1/2 lb wholemeal flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp lemon juice
• 1 tbsp marmalade

1. Beat the oil, sugar and eggs together in a mixer.
2. Mix the coffee and honey together.
3. Sift the dry ingredients and add to the oil/sugar mixture alternately with the coffee/honey mixture.
4. Add the marmalade and lemon juice.
5. Bake for approx 45 mins at Gas Mark 4

Paneer Achari

Paneer is a completely vegetarian Indian cheese, which has a firm texture and doesn't melt in cooking. If you can't find it (and can't be bothered to make it yourself) you can substitute firm tofu.

Ingredients:

• 1 cup paneer, cubed
• 1 teaspoon fennel seeds
• 1/4 teaspoon mustard seeds
• 5-6 fenugreek seeds
• 1 teaspoon onion seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon asafetida powder
• 1 cup onions, sliced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon black salt
• 3/4 cup yogurt
• 1 teaspoon plain flour
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon oil
• salt

Modus Operandum:

1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl.
2. Heat the oil and add the seed mixture.
3. When they crackle, add the onion and sauté till it turns translucent.
4. Add the paneer, turmeric, chilli powder, black salt and stir together well.
5. Add the yogurt, sprinkle in the plain flour and mix well.
6. Add the cilantro and salt and bring to a boil.
7. Serve hot with rice or rotis.

Tarka Dal

Ingredients

• 1/2 cup red split lentils or chana dhal (yellow split peas)
• 3 cup water
• 1 teaspoon level salt
• 1 small onion chopped
• 3 cloves garlic finely chopped
• 4 tablespoon melted ghee
• 1 pinch turmeric
• tiny pinch asafoetida
• pinch cumin seeds
• 1/2 teaspoon garam masala
• 1 teaspoon chopped fresh ginger or ginger paste
• 1 tomato
• 1/2 tbsp chopped coriander

1. Wash the lentils then place into a saucepan with the water and salt and bring to the boil. Turn the heat down and simmer uncovered for 20 minutes skimming off the froth that collects at the top.
2. Now partly cover the pan. Cook for a total of an hour stirring now and again. Just as the lentils start to get soft, add the ginger. At the end of the hour you should have a pale yellow soup like mixture.
3. While the dal is cooking fry the onion and garlic in the ghee until they are brown and crispy. Be careful not to burn the garlic as this will add a bad flavour to the dish! Then add the asafoetida, turmeric and garam masala. Stir-fry very briefly. Stir the onion mixture into the cooked lentils.
4. Serve hot sprinkled with chopped tomato and green coriander.

Serves 2