Cream Filled Orange Crumb Cake( Cakes – Fruit )

Daily Random Recipe

INGREDIENTS:

First Layer
• 1 cup unbleached flour
• 1/2 cup granulated sweetener
• 2 T oil
• 1 1/2 T orange zest
• 1/2 t salt
• 1/2 cup chopped walnuts

  Second Layer

• 450 g / 1 lb tofu
• 1/2 cup chopped walnuts
• 1/2 cup granulated sweetener
• 2 T cornstarch
• 1 T vanilla
• 1/2 t salt

  Third Layer

• 2 cups unbleached flour
• 1/2 cup chopped walnuts
• 2 t baking powder
• 1/2 t baking soda
• 1/2 t cinnamon
• 1/2 t salt
• 1/8 t nutmeg
• 1 1/2 cups soy milk
• 1 cup granulated sweetener
• 2 T oil
• 4 T orange juice

METHOD:
Preheat oven to 180C/350F.

For the first layer, combine the flour, sweetener, oil, orange zest and salt in a food processor until blended. Add the walnuts and process until chopped. Press the mixture into the bottom and up the sides of a bundt pan.

For the second layer, blend the ingredients for the second layer together in a food processor or blender until smooth and creamy. Pour and spread on top of the first layer.

For the third layer, mix together the flour, walnuts, baking powder, baking soda, cinnamon, salt and nutmeg. Beat together the soy milk, sweetener, oil and orange juice, add the dry ingredients and beat until smooth. Pour and spread this mixture over the second layer, being careful not to stir the second and third layers together.

Bake for 40-45 minutes. Let cool 15 minutes, then loosen the edges and turn out onto a rack to cool.

Aromatic Lentils and Sweet Potatoes( Legumes – Lentil )

Daily Random Recipe

INGREDIENTS:

• 1 T oil
• 2 cups chopped leeks (white part only)
• 2 cups raw sweet potatotes, cubed
• 2 tomatoes, peeled & chopped
• 1 T herbes de provence
• 1/2 cup dry white wine
• 2 T tomato paste
• 2 t cinnamon
• 1 1/2 cups lentils
• 3 cups vegetable broth
• Salt, pepper, cayenne pepper

METHOD:
Preheat oven to 400F/205C. In a large heavy oven proof casserole, heat the oil. Saute the leeks, sweet potatotes, tomatoes and herbs for 5 minutes.

Stir in wine, tomato paste, cinnamon, lentils, seasoning and broth. Cover & bake 90 minutes.

Yield: 4 servings.

Daily Random Recipe

INGREDIENTS:

• 1 cup lentils (adas baladi, if available)
• 1/2 cup rice
• 1 1/2 t salt
• 3/4 t pepper
• 1 1/2 t cumin
• 1 onion
• 1/4 cup olive oil

METHOD:
Wash the lentils under the running tap. Put them in a cooking pan with just one cup of water and bring them to a boil on high heat, it takes 5-7 minutes. Lower the heat and cook them covered for another 15-20 minutes or until all the water is absorbed. Add the washed rice, the salt, pepper, and cumin, add another cup of water, stir gently and leave to boil, then lower heat. At this stage of the cooking you can put a grid under the pot in order to make sure that the rice and lentils will not stick to the bottom of the pan.

While the lentils are cooking, peel and wash the onion and chop it into rings. Heat the olive oil in a frying pan and fry the onion rings until they turn golden. By this time, the cooking water of the lentil and rice mixture will have been almost absorbed: add the hot oil from the pan to the lentils, but do not add the onion rings, and stir gently with a wooden spatula. Leave to simmer for a few minutes until the liquid is totally absorbed, then remove from the stove and leave to rest for a few minutes before serving.

Use the onion rings to decorate the top of the serving plate and prepare a tomato salad to serve on the side.

Daily Random Recipe

INGREDIENTS:

• 1/4 cup brown rice syrup
• 1/4 cup oil
• Pinch of cayenne pepper
• 1/2 cup sesame seeds
• 3 nori sheets
• Salt

METHOD:
Preheat oven to 180C/350F.

Whisk together the rice syrup and oil in a small bowl then stir in the cayenne.

Place the sesame seeds in a small bowl, with water to cover. Swish to rinse and pour off any floaters. Drain the seeds in a strainer, then transfer to a dry skillet and toast until fragrant.

Tear each nori sheet into three strips. Use a pastry brush to paint each strip with a thick coat of the syrup mixture. Sprinkle liberally with toasted sesame seeds and sprinkle liberally with salt.

Place the nori strips on a parchment covered baking sheet and bake for 10 minutes to allow the coating to set, then turn the strips over and paint the other sides with the syrup mixture. Sprinkle as before with sesame seeds and salt. Return to the oven for 10 minutes, then set aside for 20 minutes to crisp. Break each strip in two pieces.

Great snack with hot sake or beer.

Green tea marinades may improve health profile of beef