Recipe Mama

Kashmiri Korma Curry Spice Mix December 8, 2010

Filed under: Condiments & Dips,Ingredients — obsidian @ 8:11 am
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1 tsp Turmeric
10 cardamon pods
1/2 tsp ground Cinnamon
8 Black peppercorns
1/4 tsp ground cloves
1 1/2 tsp ground Cumin
2 tsp Ground Corriander
1 tsp dried Chilli flakes (optional)
1tb Ground paprika
1tb chopped fresh ginger
2 cloves garlic

Break open the cardamon pods to get the seeds out. You could buy the seeds, but I’m not sure how much you’d need as equivalent (maybe a teaspoon worth?). The seeds give a greater aroma and flavour than the powder does…. so use the seeds if you can. Then crush all the spices together in a mortar and pestle. You can keep this mixture in a spice jar and use all of it at once, or smaller amounts if needed. When you go to use it, fry it off with a little oil and the ginger and garlic.


Crumbing mixture June 9, 2009

Filed under: Ingredients — obsidian @ 12:59 pm

Use this mixture to give a bit of an extra zing to crumbed things (schnitzels, chicken nuggets, patties etc.)

In a large bowl mix together wholegrain breadcrumbs, powdered parmesan cheese, sesame seeds, garlic powder, salt, pepper, some herbs (things like chives, basil and parsley are good) and spices (whatever you like, try cumin, cardamon, and a touch of mixed spice).

Store this in an airtight container, and when you need to crumb something, pour a little out into a plate/flattish bowl, and crumb the item in that. You can then pour in more as needed. Don’t reuse crumbs, as there will be traces of the food you are crumbing left behind (and raw meat will spoil the crumbs)


Pizza Dough June 7, 2009

Filed under: Ingredients,Pies & Bakes - Savoury — obsidian @ 1:47 am
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(makes 2-3 large thin pizzas, or perhaps 1 large thick crust one)

3 cups plain flour
1 tb dry yeast
1 tsp salt
1 tsp sugar
3 tb olive oil
1cup warm water

In a heatproof large bowl, mix all the ingredients together to combine. Knead in the bowl until mixture is all together.

Turn out onto a floured surface and knead for a few minutes until the dough is smooth. Form into a ball

Rub/spray the inside of the bowl with oil, and place the dough ball back into the bowl. Cover with a damp teatowel and leave it to rise for an hour somewhere warm. It should double in size

If you don’t have somewhere warm (I’m guessing about 30ºC would be good?), turn the oven on for a moment to get it to a nice warm temp, then turn the oven off and place the bowl in there. You could also put the bowl on the top/mantle of a fireplace, or even in a sink of hot water

Once doubled, take dough out and punch it to remove air. Break into 1-2 pieces and roll out to desired thickness. Place on your pizza tray.

Top with your fave pizza toppings, and bake 220ºC for 20 minutes or 250°C for 10 – 15 minutes.


Pastry Alternative December 13, 2008

Filed under: Cooking Tips,Ingredients,Pies & Bakes - Savoury — obsidian @ 6:14 am

particularly for mini pies and things…. bread!

you can lightly spray muffin tins and cut a slice of bread into a circle a bit bigger than the space in the tin, roll it with a rolling pin, or press it with your fingers to make it flat, then put it in the tin as you would pastry. Put in your filling, and add a top, ot potato or something… and cook as usual.

You can use something like a soy and linseed bread which gives an interesting texture and is better for you than pastry!


Short (Short Crust) Pastry

Filed under: Ingredients,Pies & Bakes - Savoury — obsidian @ 6:13 am

Suitable for flans, quiche, apple pies etc.

8oz (1 Cup) Plain Flour
4oz (1/2 cup) Butter
Pinch Salt or 1/4 cup Sugar (Depending on sweet or savoury pastry desired)
Water to mix

1). Rub in flour and butter (That means to add chopped butter to the sifted flour and using your fingertips, rub the flour and butter together until it forms something resembling breadcrumbs). I take this step seriously as the more you rub it in, the lighter your pastry will be.
2). Add sugar if needed, and mix with enough water to form a dough.
3). Knead on a floured board/bench top (If you added too much water, then knead more flour in here).
4). When it is the right consistency, it is ready to use.


Almond Milk (dairy free milk)

Filed under: Drinks,Ingredients — obsidian @ 1:47 am
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1 Cup raw almonds
4 Cup water, cold
3TB maple syrup or honey

1. Soak the almonds in boiling water for 15 mins. Remove the skins, allow to dry then place in blender or grind until almonds are a very fine meal.
2. Add half of the water and the honey/syrup and blend on high for 2 mins.
3. Add the remaining water and blend for another 2 mins.
4. Strain the mixture through cheesecloth or filter paper to separate the liquid from the almond meal. Keep the liquid as a milk substitute and the meal for use as a facial scrub.

May be stored in the fridge in an airtight container for 4-5 days.

(from mellyette79 on


Vegetarian Pasta Sauce December 12, 2008

Filed under: Ingredients,Pasta Dishes,Vegetables & Lentils — obsidian @ 7:57 am
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1/2 medium Onion
1 Clove Garlic
Fresh Herbs (To taste – I like Basil, Oregano, Rosemary, Chives, Thyme and Parsley)
2 Mushrooms
Salt and Pepper to taste
1 tin chopped tomatoes
some chopped olives (whatever you like)
1 stick chopped celery
1/4 cup diced capsicum (red or green – I prefer green for a nicer colour to the sauce)



1). Finely chop the onion, mushrooms, celery, capsicum and garlic and fry until the Onion and Garlic are cooked.
2). Add the chopped herbs, olives and tomatoes. Simmer this gently for as long as you can. About 1-2 hours is good.
3). Either serve this poured over pasta, or mix the pasta through then serve.