Pear and fresh date muffins

Spelt may look like ordinary wheat but it behaves in a slightly different manner. For making bread, it requires about a third less kneading time to develop a great dough. In converting a recipe designed for wheat flour to spelt flour, use a quarter less liquid or add a quarter more spelt flour than is called for. And while often seen around as spelt bread, this flour is good in other baked goods, too - try this sure-fire muffin recipe.

• 2¼ cups spelt flour
• 1 tbsp aluminium-free baking powder
• ¼ tsp sea salt
• 3 free-range eggs
• ¼ cup sugar or honey
• 1¼ cup full-cream milk or soy milk or apple juice
• 1 tbsp ghee or light vegetable oil
• 1 tsp orange zest
• 2 drops vanilla essence

Filling

• 3 ripe beurre bosc pears, diced
• ½ cup fresh dates, stones removed and sliced
• ¼ cup whole almonds, roughly chopped

Author: Tony Chiodo Photo: Eddie Jim Source: The Age Tuesday December 3, 2002 American, 45 mins plus, Contemporary, Healthy, Vegetarian, Kid-friendly, Breakfast

Spelt may look like ordinary wheat but it behaves in a slightly different manner. For making bread, it requires about a third less kneading time to develop a great dough. In converting a recipe designed for wheat flour to spelt flour, use a quarter less liquid or add a quarter more spelt flour than is called for. And while often seen around as spelt bread, this flour is good in other baked goods, too - try this sure-fire muffin recipe.

Method

Whisk together all the dry ingredients.

In a separate bowl, whisk together all the wet ingredients. Stir the wet into the dry. Spoon in the pears, dates and almonds.

Stir gently and spoon into oiled muffin tin. Slip into a preheated oven 170C for 30 minutes or until golden brown.

Eat hot!

Makes 9 little ones

Southern Fried Chicken

This is a delicious basic southern fried chicken re cipe.

Ingredients:

• 4 pounds chicken pieces
• 1 1/2 cups milk
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 2 tablespoons salt
• 2 teaspoons pepper
• 3 cups vegetable oil
• salt

Preparation:

Rinse chicken; pat dry and then set aside.

Combine milk and eggs in a bowl; whisk to blend well.

In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.

Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.

Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

STEAK

Pepper Steak with "Grains of Paradise"

Instructions
First of all, we bought steaks at Bryan ’s, a bag of new potatoes, and one of green beans. And, we made sure to roast extra potatoes and blanch extra green beans to use in a “salad Nicoise” of pepper-garlic salmon another day.

First, put a tablespoon of grains of paradise (or equal amounts of allspice, white and black pepper) in a plastic bag and pound it to crack the seeds. Sprinkle this on 1 ½ lb. of excellent quality steak or steaks (about 1 ½-inches thick) with about ½ tablespoon of Fleur de Sel. Let this sit until ready to panfry.

Wash the potatoes, cut the large ones in half, put on a baking sheet, coat with olive oil, and sprinkle with coarse salt and freshly ground black pepper. Put these in a 400 degree oven for about 20 minutes, until tender when pierced with a fork.

Meanwhile, bring a pan of water to the boil. I like to trim both ends of the green beans. When the water is boiling, add a half a teaspoon of salt and drop in the green beans. Continue boiling until they are tender when pierced with a fork, about 8 minutes.

While the beans are cooking, put a spoonful each of butter and olive oil in a sauté pan, and let heat until it begins to brown. Put in the steak (or steaks) and let them cook over high heat, but not so high to burn the fat, until the steak is nicely browned. Turn with tongs and cook on the other side. The most important thing about pan-frying is not to crowd the pan and not to push the meat around.

When the steak is slightly firm to the touch, remove and let cool just a minute. Pour off the fat in the pan, and, without hesitation, pour in about 1/3 cup brandy. Stand back in case it catches on fire. When the alcohol in the brandy has cooked off add some cream and let it boil a minute more.

Arrange the potatoes and green beans on warmed plates. Slice the steaks at a diagonal and arrange also on the plates (without any plate showing in the middle), spoon over some of the sauce, and serve with a full-bodied red wine.

If you are indeed making extra green beans, be sure to rinse them in cold water to stop the cooking. This is called “blanching”. It is common in restaurant cooking. The beans can then be reheated by dropping again in boiling water, or simply warming with butter or olive oil in a saucepan.

You can start the meal with an avocado salad, serve bread and cheeses after the steak dinner with the rest of the bottle of wine, and have fresh strawberries or chocolate mousse for dessert. All in all, this meal will take you about 30 minutes to make and is even more fun if you get your friends to help. Bon Appetit! And thank you Jill and Patti for introducing us to “Grains of Paradise.”

CORN RECIPE

Corn Happy's

2 stalks celery, peeled and chopped
1 red bell pepper, seeded and chopped
1 white onion, chopped
1 cup sugar
1 cup white vinegar
1 tbsp. salt
1/2 tsp. celery seed
2 tbsp. flour
1 tbsp. dry mustard
1 tsp. turmeric
8 cups fresh corn kernels

Put celery, bell peppers, onions, sugar, vinegar, salt, celery seed, and 1 cup water in a large,
heavy pot. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes.
Meanwhile, mix together flour, mustard, turmeric and 1/4 cup cold water in a small bowl, then add
to vegetables, along with the corn. Bring to a boil and cook for 5 minutes.
Cover and refrigerate until ready to serve.

Spanish Corn and Zucchini

1/2 cup chopped onion
1/4 cup green pepper, chopped
1 clove garlic, minced
1/3 cup butter
1 lb. zucchini, thinly sliced
1 can whole kernel corn, drained
1 8-oz. can tomato juice
1 tsp. sugar
1/2 tsp. salt
dash pepper
1/2 tsp. chili powder
dash oregano

Sauté onion, green pepper and garlic in butter for 5 minutes. Add zucchini and sauté another
10 minutes. Add remaining ingredients and cook over low heat 20 minutes.
Serve hot.