November 15th, 2008

canned lychees???

We had a party a couple of days ago & went through a few cans of lychees, what with making martinis. Thing is, we've now got the greater part of a can (& the juice) sitting in a tupperware container in our fridge, with no more martini-making in sight. I'd toss 'em, but that'd make me feel bad. So, I call out to you, oh wise & inventive comm...

What should I make with 'em?!?

Recipes &/or links to them would be greatly appreciated!
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Tapioca Flour?

I am dying to try this chocolate chip cookie recipe from the PPK blog, but I couldn't find tapioca flour anywhere. Instead, I ground some quick cooking tapioca in my coffee grinder and turned it to powder. Before I go ahead and do it, does anyone have any input on my substitution? Is there any reason why this wouldn't work. I have no experience with tapioca, so I don't have a clue.

Thanks in advance!

ETA: Success! Sort of.....

So I made the cookies and the ground tapioca worked perfectly. They had a springy texture, though a bit puffier than I was expecting. I'm not sure what everyone else's experience was, but I faithfully followed the recipe nearly to the end and decided there was no way that what I had in front of me was going to make cookies. There is a LOT of liquid in this recipe, making it very gloopy and nearly the texture of cake mix after all the flour was added. I decided to go for another half cup of flour and it worked out fine. They are very, very oily, however. Like, the chocolate chips were falling out of the dough, oily. I had to carefully shove chips back in to each spoonful before baking, but they came out fine and not as greasy as expected.
As for flavour, I didn't think they were that interesting. I'll definitely try the recipe again, but I think I'll add more vanilla and maybe a bit more salt for richness.
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Tempeh & Tarragon Mock Chicken Salad

It's spring in New Zealand so I'm coming up with recipes for warmer weather. This one is now my new favorite thing. About 25 minutes prep time including steaming the tempeh.


500 grams tempeh (I get 2 pkg.s Tonzu organic)
2 tbsp soy sauce
1/2 cup spring onion, chopped
1/3 cup celery, chopped
1/2 cup pecans, chopped
1 orange bell pepper (or 'capsicum' for my fellow Kiwis), chopped
1/4 cup vegan mayo (store bought or recipe that follows)
1 tbsp prepared Dijon mustard
1 tsp garlic powder (if using store bought mayo)
2 tsp soy sauce
2 tsp dried tarragon (or 2 tbsp fresh tarragon, chopped)
pepper to taste
sprinkle of paprika

Chop tempeh into 1/2 inch cubes. Add 2 tbsp soy say sauce and stir to coat. Steam for 20 minutes, covered,  over boiling water. (If you don't have a steamer basket, stick a colander on top of a saucepan and cover with some tin foil). Set aside to cool.

In a large bowl mix spring onion, celery, pecans, bell pepper and tempeh. Add the 1/4 cup mayo. Add a bit more if you like a creamier salad for sandwiches. Add mustard, garlic, the 2 tsp soy sauce, tarragon and pepper. When serving, sprinkle with paprika.

Best if it has a chance to chill for at least an hour so that the tarragon flavor comes through.




Mayo recipe...Collapse )

Has my rutabaga gone bad?

I have a rutabaga (AKA a swede....or sometimes called a turnip despite the fact that it's like the size of my head and I think turnips tend to be a lot smaller).

It's not growing fur or anything, but it has gone a bit dark inside, and it has a strong smell, almost a little compost-like, but I don't know if that's normal-rutabaga smell or rotten-rutabaga smell.

How do you tell if these things have gone off? I tried googling to no avail (but did discover an uncyclopedia entry on all of the bad things rutabagas have apparently done, so there's that.)