Hazel Gingernuts

I’ve been trying to come up with an original recipe for a chocolate chip cookie, and it ain’t easy.

I started off adapting my chocolate chip cookie recipe, by simply adding cocoa powder instead of some of the flour, but it came out way too dry. So I added more liquid, but then they came out like little flat cakes! (NB: Keep an eye out for a brownie recipe, coming soon. ;)) Then I got bored of eating half-arsed chocolate cookies, so I ditched the cocoa and came up with these instead.

hazel gingernuts

makes 15-18

1 1/4 cup plain flour
2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/3 cup hazelnuts, chopped
1/2 cup sugar
1/4 cup corn oil
1/4 cup soy milk
1/2 tsp vanilla extract

Pre-heat oven to 180C. Sift the flour, baking soda, ground ginger and salt into a large bowl. Roughly chop the hazelnuts.

In another bowl mix the sugar, corn oil, soy milk and vanilla extract. Add the wet mixture to the dry and mix together until just combined. Add the hazelnuts and stir in evenly.

Line a large baking tray with greaseproof paper. Make golf ball sized lumps of the dough and press them flat on the greaseproof paper. Bake in the oven for 8-10 minutes until done. Cool on rack.

I’ve still got to come up with an original chocolate chip cookie recipe, but this one will do for now. Another notch to the bow. So far the reviews are good, which works for me. Hopefully if I ever do open my own bakery these guys will make it onto the menu. 🙂

Cabbage and Carrot Summer Salad

Here’s a little something fresh to go with the summer barbecues.

cabbage and carrot summer salad

1 cabbage, shredded
1 bag of watercress, washed, ripped
1 handful of rocket, washed
3 carrots, grated
2 tbsp sesame seeds
2 oranges, peeled and ripped
juice of 1 lime
bunch of dill, chopped (approx 1 tbsp)

Basically just combine all ingredients in a large bowl and toss thoroughly. Serve immediately or refrigerate for later. Toss before serving.

Be sure to shred the cabbage quite small. It’s quite tough and no fun to chew in big lumps (as I found out). The oranges I cut in half across the middle, then turned the halves inside out and ripped the sweet flesh from the skin. This I did over the bowl so the juices would drip over the salad and not go to waste.

To get a thorough mix I’d recommend adding the watercress and rocket after you’ve tossed everything else once. Once they go in the bowl gets pretty full.

Hope you like it. 🙂

Week 8’s recipes – Jerk Tofu & Carrot and Coriander soup

Jamaican Jerk Tofu

Another old recipe from my college days, this time with tofu instead of chicken.

200g Firm tofu, cut diagonally

4-5 tsp of Jerk seasoning (powdered)

2 tbsp Olive oil

1 onion, chopped

1/2 cup Boiling water

Mix the jerk seasoning with 1 tbsp of the olive oil to make a marinade (if you can’t get the lovely sticky stuff that is) then coat your tofu wedges in the spicy goo and leave to marinate for half an hour to an hour.

To cook, heat the remaining oil in a non-stick frying pan on a fairly high heat. Place the tofu in the pan and sear one side for 7 minutes (or until brown). Turn over and sear the other side for 7 minutes also, adding the onion around the tofu for the last 5 minutes or so. Take care not to burn the onion.

Once both sides are cooked add the boiling water and turn down to a low heat. Cover with a lid (or plate) and simmer for another 7 minutes or until most of the water has gone. If you put the rice on before you start cooking it should be done by now. Serve on a bed of rice covered with the spicy onions as pictured above.

Carrot and Coriander soup

A classic soup, and stupidly easy to make.

5-6 carrots, peeled and chopped

1 onion, chopped

1 bunch of fresh coriander, chopped

1 tsp ground coriander

1 1/2 pints of vegetable stock

1 tbsp olive oil

1/2 tsp salt

Fry the onion and carrots in a medium pan on a medium high heat for 5 minutes until soft. Add 1 tsp of ground coriander and fry for another minute.

Add the vegetable stock and salt, bring to the boil, then simmer for 20 minutes until the carrots have gone soft. Take off heat and blend until fairly smooth. Add the fresh coriander, stir and serve.