with my fractured wrist i find it nearly impossible to cook.
i made curry tonight with the help of my mom. i felt a bit like remy, the rat from the animated movie ratatouille cooking like this.
she copped the onions and garlic. she added most of the ingredients. i told her what to add, she added it. measurements were not precise. the balance of the spices is probably a little off. i tweaked the chickpea & spinach curry a bit. i just stirred a bit. i omitted the coconut cream, because then i’d have half a can left over in the fridge and i don’t know if i will use it. i decided to add peanuts on a whim. it turned quite nice. i had my curry with some brown basmati rice.
fry in oil:
- chopped onion
- chopped garlic
add and create a sauce:
- tomato paste
- water (enough to make a sauce with the tomato paste)
- 1 t chili flakes, or to taste
- 1 t coriander powder
- 1 t cumin powder
- ½ t ginger powder
- ¼ t nutmeg (optional)
- pinch of clove powder
- salt to taste
bring to boil. add the rest of the ingredients and cook until spinach is done.
- can of chickpeas/ garbanzo beans
- frozen spinach
- roasted peanuts
- ½ t brown sugar
you can keep it on the stove at a lower heat for a while to develop more flavour. it’s probably better to add the spinach a bit later… but we were in a hurry.
it was a weird way for me to cook.
Yields up 12 dozen cookies.
This is a cookie from my childhood. The are really scrumptious. My mother found the recipe in a 1990 collection called: Die Beste van Huisgenoot Wenresepte (published in English as: The Best of Winning Recipes from Huisgenoot). Huisgenoot is a Afrikaans, South African magazine, also published in English as You. The recipe was called “Koekies vir hongerige kinders” (Cookies for hungry-ish kids) and was submitted by a Mrs SJ Nel.
Supposedly this can yield up to 12 dozen cookies (yikes!), but I made mine kinda big so I got about 6 dozen. Yeah, it’s a rather large recipe (so make sure you’re using a LARGE mixing bowl). You could probably half or quarter it. Or make the whole thing and have cookies for days!
500 g/ 1 lb (2 cups) baking margarine*
1½ cups soft brown sugar
1½ cups white sugar
425 g (800 ml / 3 cups + 3 Tbsp) cake flour
1 Tbsp baking soda
1 tsp salt
200 g (1½ cups) peanuts (salt/ unsalted according to preference)
6 cups oats
2 tsp Vanilla essence
*I normally use butter. I sometimes replace 1/5 of the butter with ±¼ cup peanut butter
If you mistakenly use barbecue flavoured peanuts it will be weird… edible, but weird (unless you’re into that kind of flavour profile, then go ahead and try it on purpose).
- Preheat oven to 180° C (350° F) — if your oven takes long. I usually do this just before putting the do onto the trays.
- Grease/ spray baking trays
- Cream (with a mixer) the butter and brown sugar
- In a different bowl beat the eggs and white sugar until fluffy and most of the sugar has dissolved.
- Add the egg mixture to the butter mixture and mix well.
- Sift the flour, baking soda and salt together.
- Mix the sifted ingredients into the wet ingredients and mix well.
- Add the peanuts, oats and vanilla and mix well
- Roll the dough into little balls and place on the baking tray and flatten with a fork…
or scoop dough onto the trays with a spoon. The dough spreads out quite a bit during baking, so keep it smallish (unless you want giant cookies), with enough space between cookies.
- Bake 16-20 minutes until golden brown.
- Allow to cool on cooling rack.
©lowercase v 2017