Coconut Curry Lentil Soup

1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
½ tsp hot red pepper flakes
4 cups vegetable broth
1 400ml can coconut cream
1 400g can diced tomatoes
1½ cups dry red chief lentils
2 tbsp maggi seasoning

In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut cream, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper or maggi seasoning.

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Pumpernickel Bread

4 cups warm milk
3/4 cup brown sugar
1/3 cup cocoa powder
2/3 cup oil
3 tablespoons yeast
1 cup molasses

Mix above ingredients until smooth. Let it sit until yeast begins to foam.

Add
3 cups whole wheat flour
4 cups dark rye flour
5 cups unbleached bread flour
1 tablespoon sea salt

Mix and knead. Let it rest for 1 hour.

Cut dough into 6-ounce portion. Roll it in oats. Proof until double in size.

Bake for 30 minutes at 350°F.

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Chiffon Cake

Preheat oven at 300°F.

In a medium bowl, mix together
2 cups pastry flour
2/3 cup sugar
1 teaspoon baking powder

Add to flour mixture
1/2 cup oil
10 egg yolks
2/3 cup orange juice

In a separate large bowl, whip together
10 egg whites
1/2 teaspoon cream of tartar
Until bubbly then, add
2/3 cup sugar
Until soft peaks then, fold in with cake batter. Pour to cake mold and bake for 1 hour.

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Bingka #2

2 cups rice flour
1 cup glutinous rice flour
1 tablespoon baking powder
1 cup sugar
3 eggs
1/2 cup butter
14 ounces coconut cream
1 salted egg sliced for topping

Mix all ingredients except topping. Pour batter into a cake pan. Put toppings and bake at 375°F for 45 minutes or until golden brown.

Brush with butter and top with cheese if you would like.

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Sweet Hawaiian Bread

Sponge
4 cups water
0.6 ounce fresh cake yeast
2 pounds bread flour

Mix water and yeast then flour in a 6-quart container.  Leave on the counter overnight.

Dough
All of sponge
12 yolks
1 pound butter
1 tablespoon salt
1 cup honey
6 ounces pineapple juice
1 teaspoon ginger powder
3 pounds bread flour

Mix all together until incorporated and knead for 12 minutes.  Then, let it rest  until double its size.
Divide dough in 4 large loaves or smaller loaves.  Then, let it rest again until double its size.

Egg wash
1 egg
1 tablespoon whole milk

Mix egg and milk then brush the loaves. Then, bake @ 325°F for 1 hour or until golden brown.

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Ensaymada #4

Lavadora
4 cups water
1 (.6 ounce) fresh active cake yeast
2 pounds bread flour

Mix in an 6-quart container, cover and leave in the counter for 6-8 hours.

Then, add
3 pounds bread flour
1 tablespoon salt
1 1/2 cups sugar
1 pound butter
20 egg yolks

Mix them all together until smooth.
Let it rise until double the size.
Variations: Mix in chocolate chips, candied fruits, cheese, ham or what-have-you.
Cut dough for about 4 or 5 ounces each then roll and coil. Place them in the moulds and let it rise again until double in size.
Bake at 350°F until golden brown or about 15-20 minutes.

Notes:
For 1 1/2 pound loaf, bake time 35 minutes @ 325°F.

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Torta #3

18 egg yolks
2 1/2 cups sugar
2 1/2 cups milk
2 cups oil
2 tablespoons anise/vanilla extract
4 cups flour
3 tablespoons baking powder
2 teaspoons salt

Mix together flour, baking powder and salt.

Cream eggs and sugar. Add milk, oil and flavoring. Then, add dry ingredients.

Pour into mini pie pans and bake at 350 for about 20 minutes or until golden brown.

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