Friday, 24 August 2012

Food Porn Friday – August 24

Hello Friday. I’m so glad you’re here.

Without further ado, let’s launch into #FoodPornFriday.

SAVOURY

Matbucha

Photo courtesy of The Shiksa in the Kitchen

Ingredients 
2 green bell peppers, (3/4 lb total)
1 medium jalapeno (or more to taste)
2 large cans diced tomatoes (1 lb 12 oz each), or 8 large tomatoes peeled and diced
1 clove garlic, minced
2 tbsp sugar (or to taste-- some people prefer it less sweet)
1 tsp chili pepper flakes (or more to taste)
1/2 tsp salt
1/3 cup extra virgin olive oil
1 tbsp paprika

Method
Roast the bell peppers. Seed the peppers and peel off the charred skin. Chop the roasted skinned pepper flesh.
Seed the jalapeno, then mince it.
In a medium saucepan, combine diced tomatoes, roasted bell peppers, minced jalapeno, garlic, sugar, chili pepper flakes, and salt. Bring to a simmer over medium high heat.
Reduce heat to around medium low, till the matbucha is cooking at a medium and constant simmer. Monitor the temperature of the matbucha, stirring every ten minutes to make sure it doesn't start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has reduced and cooked down.
When most of the liquid has evaporated and the mixture is quite thick, you are ready to add your oil.
In a small bowl, whisk together olive oil and paprika.
Pour the seasoned oil into the pan and stir.
Let the matbucha cook for about 30 minutes more, stirring every 5 minutes. Towards the end of cooking, taste the mixture and adjust seasoning as desired-- more sugar for sweetness, chili pepper flakes for spice, and salt if needed.
Remove the matbucha from heat and allow to cool completely. The salad is best served at room temperature or chilled.


Dontcha just wanna grab some of that lightly toasted pita bread and dig in? NOM!


SWEET

Warm fudgy pudding cake

Although this isn’t a vegan recipe, it is SO easy to veganise it. Use margarine instead of butter, non-dairy milk instead of dairy milk, and BAM it’s vegan!

Photo courtesy of the Kitchn

Ingredients
For the cake
1 cup (5 ounces) all-purpose flour
3/4 cup (6 ounces) white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup (4 ounces) milk, whole or 2%
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
For the pudding
1/2 cup (4 ounces) white sugar
1/2 cup (4 ounces) brown sugar
1/4 cup (2 ounces) unsweetened cocoa powder
1 cup (8 ounces) cold water
Vanilla ice cream for serving, optional

Method
Heat the oven to 375°F. Grease or spray with non-stick cooking spray an 8"x"8 baking pan.
Sift the flour, sugar, cocoa powder, baking powder, and salt through a fine-meshed strainer into a mixing bowl. Combine the milk, melted butter, and vanilla. Pour the liquids over the dry ingredients, and stir gently with a spatula just until no more dry flour is visible. Scrape this batter into the pan and smooth the top.
For the pudding layer, combine the white sugar, brown sugar, and cocoa powder in a small bowl. Pour over the cake batter and shake the pan to evenly distribute the sugars.
Pour the cold water over the sugars. Do not stir. Put the pan immediately into the oven and bake for 40 to 45 minutes. As it bakes, the cake will rise to the top while the pudding forms beneath. The cake is finished baking when the edges of the cake turn dark brown and crispy, and when the top of the cake is shiny and dry to the touch.
Let the cake cool for at least 15 minutes before serving. Scoop slices of cake and the pudding beneath into individual bowls and top with ice cream. Leftovers will keep refrigerated for up to a week and can be reheated for 20 seconds in the microwave.


 Dang it. It's not even 11am, and I want pudding...

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