29. KUGELIS K
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3 kg potato (optionally peeled)
2 large onions, very finely chopped
3-4 garlic cloves crushed (optional)
2-3 d/s salt
1 t/s black pepper
8 - 10 d/s vegetable oil
P
re-heat your oven to almost the maximum setting, or at about 250 degrees C. This high heat is to set the starch before it settles to the base of the kugelis.F
ry the onions and the optional garlic in the oil until they are clear and soft.G
rate the potatoes over a nail-hole grate or process them through a juice extractor but do not discard the pulp. It is essential to grate the potato very finely if you are using a manual grate. Shredding the potato will make the task easier but there will not be enough starch released to give the dish its traditional flavour and texture.R
ecombine the pulp with the potato juice and then add the salt and pepper. Mix well, re suspending the starch layer sediment. Add the fried onion and stir until all is evenly mixed. Pour this into a baking dish so that the mixture is about 6 cm deep. If it is too shallow it will dehydrate during baking. Bake in a pre-heated oven for about 1/2 hour. After this lower the heat to about 170 degrees centegrade for another 1/2 hour. If the oven is not pre-heated, the starch will settle and the kugelis will not have its particular texture and flavour. When it is cooked it should have a brown crust all over but until it has cooled it will have a gluggy centre.S
erve kugelis alone with a topping of tahini sauce (#10)and shallots or as a side dish. It is especially nice with dhal sauce (# 56). Some people find the gluggy stage of kugelis too unusual and prefer to allow it to set and then to serve re-fried pieces.I
f you are going to keep the kugelis for a few days make sure you bake it in an enamel or glass dish or some other material that will not contaminate the flavour. If stored in a bare iron dish the kugelis will develop a metallic flavour. After a day or so the kugelis will set firm and can be cut into slices and fried. Re-fry portions of cooled kugelis by cutting 2 cm thick slices from the baking dish. Fry both sides until brown. 30. POTATO PANCAKES A
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31. CEPELINAI ("sep-e-lyn-ay") - Potato Dumplings T
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1 Kg (optionally peeled) potatoes
1/2 d/s salt
1/4 d/s black pepper
Medium size pot and water for boiling dumplings.
4 d/s potato starch or corn flour
Suggested filling:
250 gm mushrooms
1 medium onion
1/2 bunch parsley
1/2 cup pine nuts or other nuts (optional)
1/2 d/s salt or equivalent soy
Oil or milk-free margarine for frying.
(alternatively use the mellawah mixture # 1 or another mixture such as a dry curry.
W
ash the potatoes and if you prefer a whiter dumpling, peel them. Take about 1/4 of the potatoes, halve or quarter them and simmer until they are soft for mashing. Drain off the liquid and allow to cool. Mash and set aside.T
he best equipment to process the raw potatoes is a centrifugal type fruit juicer but if you do not have one, usethe nail-hole of your manual grater to grind down the potatoes to a fine raw pulp.
I
f using a fruit juicer, the pulp and juice will be separated for you. Pour the juice into a tall glass or jar to settle for about 1/2 hour. Remove the pulp from the juicer and take out any large pieces of potato or skin. The pulp should be fairly pasty and evenly textured.I
f you have manually grated the potatoes, you will have to separate the juice from the pulp by using a tea towel or something similar. Spread the tea towel into a mixing bowl and fill it with the grated potato mixture. Carefully make a bag with the towel around the pulp and squeeze this until no more juice can be separated. Allow the juice to settle for about 1/2 hour. Make sure you don't discard any of the white starchy material which may have begun to settle at the base of the juice.R
emove the pulp from the tea towel and place it into a mixing bowl. Mix in the salt and the black pepper. If you want a denser dumpling, mix in the flour, but this is optional.W
hile the juice is settling, prepare the filling mixture above or one of your own choice. Chop and fry the onion and mushroom. Add the nuts if you are using them. Add the salt and fry until the mushrooms and onion are soft. Chop the parsley and add this to the mixture. Fry together for a few minutes then remove from heat and cover.A
fter about half an hour, a thick white layer of starch should have formed at the base of the juice. Carefully pour off the top layer of juice, store and use for a soup stock or discard. Scrape out the starch layer and mix this with the potato pulp. Add the mash potato. This should form a soft and evenly textured pastry which holds together easily.T
ake a fairly large pot and 3/4 fill it with water. Add about 2 d/s salt and bring to the boil.T
ake walnut sized pieces of pastry, press out a hollow to fill it, then close up the opening by squeezing the sides together and then smoothing out the surface with your finger. Drop this into the boiling water. It will initially sink to the bottom but begin to float when it is nearly cooked. Place enough dumplings into the pot that will allow a single layer of them to float.C
ontinue this procedure until all the dumplings are made. When the dumplings begin to float on the surface of the water, leave them there for a minute or two and then scoop them out and place them on something like a wire gauze to drain.Serve alone with a topping of milk free margarine and garnished with a little spring onion, or serve with any dish that is complimented by potato. The green pea dhal (# 56) is an excellent sauce.
Remember that potato is nicer with a lot of oil or margarine. Finely chop a medium onion, fry it brown in oil or margarine and use this oily mixture as a topping for the dumplings.
32. BORSCHT (BEETROOT SOUP) M
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250 gm chic peas soaked overnight
alternatively use lima beans or split peas)
1 medium onion finely chopped
3-4 garlic cloves
250 gm mushrooms thinly sliced
1 kg beetroot
3-4 d/s tomato paste (optional)
100 ml cider vinegar
2-3 d/s salt, or to taste
1/2 t/s black pepper
2-3 bay leaves
10 lime leaves (optional)
2-3 d/s vegetable oil or margarine for frying
P
ressure cook or simmer the chic peas in about 1 litre of water, the bay leaves and about half the salt until they are very soft.W
hile they are cooking, clean the beetroot and halve them. Peeling them is optional. Simmer them in another pot with about 700 ml water, the vinegar and remainder of the salt, until they are soft enough to press a fork into. When soft, drain the liquid but retain it, then grate the beetroot when they have cooled enough to be handled.F
ry the onion and garlic until soft in the vegetable oil, then add the sliced mushrooms and fry gently until they are soft.
W
hen the peas are soft, blend or mash them until they are pureed in their cooking liquid. Add the beetroot and their red cooking liquid. Add the onion, garlic and mushroom mixture and the black pepper. Bring to the boil and simmer. The soup should have a full flavour. If it tastes as though there is a 'hole' in the flavour or texture, add the tomato paste. This can be added anyway.Serve
with a spoonful of tahini sauce (#10) and in a bowl which highlights the rich colour of this soup 33. GARLIC SPREAD
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.
1 knob garlic
200 ml olive oil
1/2 bunch basil leaves or coriander
50 gm nutritional yeast flakes
50 ml soy sauce or 1 t/s of vegetable stock powder
100 gm nuttelex
1/2 t/s salt
Process the above, refrigerate and use as spread on naan or toast
34. GUACOMALE B
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E
stimate what you will not use in that time and package it in small portions before freezing. You need about 2 d/s of mixture for each medium sized avocado so freeze the mixture in portions you estimate you will use each time. This way you will have a supply of fresh guacomale mixture.
100 gm white onion
70 gm spring onion
50 gm parsley
200 gm capsicum
150 gm tomato
3 hot chilli
5 heaped d/s nutritional yeast flakes (optional)
30 gm salt
150 lemon juice
M
ince or process all the ingredients, mix well, pack into smaller containers and deep freeze for extended storage.T
o make guacomale, scoop a medium sized avocado into a bowl. Add 1.5 - 2 d/s of mixture and mash with the avocado. Use a potato masher or a fork.S
erve in a shallow bowl and topped with a little chopped spring onion and diced tomato. Excellent when eaten with corn chips. 35. AMAZON CROQUETTES T
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250 gm Brazil nuts
250 gm quick oats or plain rolled oats
50 gm dried onion flakes
10 gm salt (or to taste)
5 gm black pepper
1/2 cup of chopped shallots
Chilli or tomato sauce for serving. (# 44/45)
Deep frying oil or shallow frying oil
P
rocess the nuts through a mincer or a food processor. They should be reduced to a fairly fine flour. If you are using plain rolled oats you will have to mince at least half of them to prevent the croquettes from disintegrating. This may cause too much load on your mincer in which case you should resort to quick oats. Mix the oats, onion flakes, salt and pepper. This can be stored in an air-tight jar or container until needed.P
lace about 1/2 cup of the mixture into a bowl and add about the same amount of cold water, a little at a time. Mix well and allow to stand for about 10 minutes. This mixture should set to a pasty consistency which clings together when made into walnut sized croquettes. Add more water or more dry mixture to achieve this. Add the chopped onion and the shallots and mix these in well.P
re-heat the deep-fryer to its normal frying temperature. The same as for falafel or potato chips. Form the mixture into walnut sized croquettes and try one in the deep frying oil. It should become granular on the surface but still cling together. Fry the remainder, a few at a time. Alternatively, shallow fry the croquettes as rissoles in a fry pan with about 1 cm of pre-heated vegetable oil. Fry both sides until a golden crust forms.S
erve with a little lettuce, chilli, or tomato sauce.|
WE ARE THE BEARERS TO THE THOUGHTS WORDS AND DEEDS OF THE PAST GENERATIONS. WHATEVER HOPES AND ATTRIBUTES WE DO NOT DEAL WITH ARE PASSED ON TO BE DEALT WITH BY THE FOLLOWING GENERATIONS UNTIL WE ARRIVE HOME. |
36. SPRING ROLLS S
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2 or more packets spring roll pastry
100gm fine rice vermicelli
1 Onion finely chopped
2 carrot finely grated
2 d/s finely grated fresh ginger
20 gm yeast flakes (nutritional or other)
2 - 3 d/s vegetable stock
50 ml soy sauce
1/4 medium cabbage, finely shredded
1/2 cup chopped coriander (optional but nice)
2 d/s cornflour or fine rice flour for sealing pastry
B
reak the vermicelli into about 10 cm lengths and soak in hot or boiling water for about 1/2 an hour. Drain and mix together all the top group of ingredients.M
ix the corn flour with about 4 d/s of cold water. Then quickly add about 4 times the amount of boiling water while stirring. This will form a gluey mass with which you can paste down the pastry. Open one packet of spring roll pastry and carefully separate each sheet by peeling from the corner. Place them evenly over one another to prevent them drying. They become very stiff and crumble on drying. If there is a delay in using the pastry, cover the sheets with the wrapper in which they were sold.
P
lace a sheet on the table in front of you so that one diagonal points at you. Place a spoonful of mixture in the corner closest to you, then follow the procedure shown in the diagram above.B
efore you wrap the last corner, dip your finger or a pastry brush in the cornflour glue and paste a little of it on the pastry. This will prevent the pastry from unfolding if you are going to deep fry the rolls. If you are going to shallow fry the rolls, it is not necessary to use the cornflour. Instead, a little water will be a sufficient adhesive.D
eep fry or shallow fry the rolls in vegetable oil. If they are only about 2 or 3 cm thick, they should not need defrosting after being deep frozen. Fry until the pastry is crispy brown.I
f you are going to keep them for some time, freeze them, but make sure you do so soon after they are made to prevent them going soggy and breaking apart.S
erve alone or with tomato or chilli sauce or wine sauce (# 46/47/88). 37. SPINACH & NUT-CHEESE ROLLS T
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T
he first step is to make your fermentation liquid. This is a natural yeast product. It and many of it's uses are described in SURVIVAL IN THE TWENTY FIRST CENTURY by Viktoras Kulvinskas. This book is a must for anyone interested in vegetarian uncooked diets. Here, the fermentation yeast source is called "rejuvilac".
1 cup (approx.) wheat grain
4 cups pre-boiled and cooled water
O
btain some whole wheat grain, preferably organically grown. Obtain a clean glass jar about 20 or 30 cm tall and pour enough wheat grain into this so that it occupies about one quarter of the jar's volume. Top up the remainder of the volume with pre-boiled and cooled water. Cover the jar loosely and allow to stand in a warm spot for about 2 days. It will slowly turn a yellow colour similar to the wheat grain as the natural fermentation develops. It will develop a characteristic yeast odour and taste after about 2 or 3 days.Once this odour and taste is obvious, it can be used as a starter for making nut cheese. If you develop a taste for this liquid, allow it to keep fermenting for a few more days and then place it in a refrigerator. It makes a strong flavoured but nutritious drink. It will not however be pleasing to everyone's taste.
39. MAKE WINE
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Y
ou can make wine with this suspension. Make some sweet fruit juice or a date juice by soaking dates in pre-boiled water. When soft blend with a tenfold quantity of pre-boiled water and add about 100 ml of the fermented wheat suspension. Cover to allow gas flow but prevent insects and place in a warm spot for about 2 days. Stir once or twice daily. It will develop a tangy taste after about 2 days. Allow the fermentation to continue for you taste. RefrigerateIf you use pure fruit juice such as grape, you do not need to dilute it. Just add about 100 ml of suspension, mix, cover and allow to stand for a few days. Then refrigerate. Serve icy cold.