Hello
Friday. I’m so glad you’re here.
Without
further ado, let’s launch into #FoodPornFriday.
SAVOURY
Matbucha
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| 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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