Cook Share and Feast

Ingredients:

• 1 lb frozen pizza dough
• ¾ lb potatoes
• 1 medium carrot shredded
• ¼ cup green peas
• ¼ cup chopped onion
• ½ teaspoon cumin seeds
• 1-2 teaspoon canola oil
• ½ teaspoon chili powder
• ½ teaspoon crushed red chili
• Few curry leaves
• Salt to taste

Method

• Thaw dough according to package directions or lightly oil the dough and leave at room temperature for about 6 hours
• Boil potatoes until three-quarter done
• Drain and let cool.  Peel off the skin and chop them roughly into very small pieces
• Heat oil in a skillet and add onion and sauté until lightly golden
• Add cumin seeds and sauté for another 30 seconds
• Add potatoes, carrots and green peas, chili powder and cook on low flame mixing thoroughly
• If needed sprinkle little water at a time until vegetables are quite done
• Add crushed red chili and curry leaves and cook for another minute
• Let cool
• Pre-heat oven to 375F
• Take the thawed dough and place on a floured surface.
• With a rolling pin spread the dough into square about 10 inch x 6 inch

• Spread the cooked vegetable on the dough evenly leaving about 1 inch around the edge.
• Roll the dough carefully and seal the edges

• Snip off the excess dough from the ends and seal them firmly
• Bake in the pre-heated oven for about 45 minutes
• To serve, cut them into thick slices.

Note:

Instead of rolling like this, you can also make buns – take the thawed dough and make small portions.  Make a well in the middle and add a spoon full of cooked vegetable and seal it to make a bun.  Bake as mentioned above.

This loaf has a nice crumbly texture outside and soft inside.  Store wrapped in an aluminum foil or cling wrap to keep the loaf soft and moist.

Ingredients

• 4 oz butter
• 3/2 cup castor sugar (I like less sugar.  Sugar can be increased to ½ cup)
• 2 eggs at room temperature
• Grated rind of 1 orange
• ½ cup fresh orange juice
• 2 cups plain flour
• 2 teaspoons baking powder
• 2 oz/ ½ cup chopped walnuts
• 4 oz/ 1 cup dried cranberries
• ¼ teaspoon salt

Method

• Pre-heat oven to 350° F.  Line a 9 x 5 loaf tin with grease proof paper and butter the paper
• Cream butter and sugar until they are soft
• Beat in the egg.  Add orange rind and orange juice and beat well
• Add cranberries and beat
• Sift together flour and baking powder and add salt to the flour
• Fold into the butter mixture in batches
• Fold in walnuts
• Pour batter into prepared pan and bake for about 45 – 50 minutes or until a skewer inserted comes out clean
• Cool in tin for about 5 – 10 minutes and then turn out and cool on wire rack completely

Ingredients

• ¼ cup all-purpose flour
• ½ cup whole wheat flour
• 1 ½ teaspoons baking powder
• 4 tablespoons butter
• 1 large egg
• 5 tablespoons maple syrup
• Grated rind of 1 orange
• ¼ cup fresh orange juice
• 1 cup yogurt (I used ½ cup vanilla yogurt + ½ cup peach flavored yogurt)
• ½ cup chopped walnuts

Method

• Pre head oven to 375° F
• Lightly butter 9 muffin cups
• Melt butter over stove and add maple syrup and warm until butter is dissolved
• Keep aside to cool
• In a mixing bowl beat together egg, orange rind and orange juice
• Add and cooled butter mixture to the egg mixture
• In a separate bowl sift together flour and baking powder
• Add the flour mixture to the egg mixture and
• Add walnuts and mix well
• Fill the prepared cups ¾ full
• Bake for about 25 – 30 minutes

Yields: 9 muffins

Ingredients

• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 4 oz sugar
• 2 oz butter
• 1 egg
• 6 tablespoons milk
• 2 small ripe bananas
• ½ cup sweetened coconut flakes
• 1 teaspoon vanilla essence
• 2 oz walnuts chopped
• 1 oz raisins

 Method

• Preheat oven to 375°F.  Butter/grease about 10 muffin cups
• Mash the bananas with a fork
• Cream butter and sugar together.  Add egg and vanilla essence and beat until fluffy
• Add the mashed bananas and coconut to the egg mixture and beat well
• Sift together flour and baking powder in a separate bowl
• Add the flour mixture into the egg mixture alternating with milk
• Stir in walnuts and raisins
• Spoon mixture into prepared muffin cups and bake for about 25 – 30 minutes or a skewer inserted in the middle of the muffin comes out clean
• Cool on wire rack

Yields 10 muffins