Spaghetti Squash Curry

Spaghetti Squash doneThis spaghetti squash recipe is a nice fix it and leave it side dish. Only 3 ingredients!

Cook time: 3-4 hours.
Ingredients
1 medium spaghetti squash, 3 – 4 lbs. (1 – 2 kg.)
1 can coconut milk, well shaken.
1 – 2 tablespoons (14 – 18 grams) yellow or red curry paste to your taste
1 teaspoon (5 grams) sugar (optional)
Garnish with Cilantro (optional)

Directions
  1. Cut spaghetti squash into quarters to fit into pot.
  2. Scoop out the seeds. These can be save and roast in the Sunflair! They taste and smell like popcorn. See drying seeds.
  3. Pour the coconut milk into the pot, and add your favorite curry paste.
  4. Blend the curry paste into the coconut milk.
  5. Place the squash flesh side down in the coconut curry mixture.
  6. Cover and cook on low for 3-4 hours.
  7. Remove the squash from the pot. Caution! Will be very hot! Scoop out squash with a fork onto a platter or bowl.
  8. Mix and pour the desired amount of the coconut/curry milk over squash.
  9. If the curry has a kick to it, a bit of sugar balances it out.
  10. Garnish with fresh cilantro.

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Anzac Biscuits

Anzac Biscuits rawAnzac Biscuits on plateAlso known as the tile or wafer.
The popular Anzac biscuit is a traditional, eggless sweet biscuit. The following is an original recipe provided by Bob Lawson, an Anzac present at the Gallipoli landing.
Anzac recipes cook nicely in the Sunflair Solar Cooker Oven.

Ingredients

1 cup each of plain flour, sugar, rolled oats, and coconut 4 oz (125g) butter
1 tbls treacle (golden syrup)
2 tbls boiling water
1 tsp bicarbonate soda (add a little more water if mixture is too dry)

Method

1. Grease biscuit tray and pre-heat oven to 180°C.
2. Combine dry ingredients.
3. Melt together butter and golden syrup. Combine water and bicarbonate soda,
and add to butter mixture.
4. Mix butter mixture and dry ingredients.
5. Drop teaspoons of mixture onto tray, allowing room for spreading.
6. Bake until golden. Approx. 45-60 min. Allow to cool on tray for a few minutes
before transferring to cooling racks.

Note: Steam prevents UV rays from entering the cooking chamber. When baking without a lid, sometimes the inside cover may steam up. If this happens, open just enough to slide hand inside with a soft cloth and wipe clean. And/or unzip the zipper a little to release steam, like a tea kettle.

Source

From Robin McLachlan, Anthea Bundock & Marie Wood, Discovering Gallipoli: research guide (Bathurst, NSW: Times Past Productions for the Australian War Memorial, 1990)

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Steamed Apricot & Raisin Bran Loaf

Apricot Raisin Loaf smallThis is nice and health-hearty loaf that I like to enjoy with tea or coffee. It can be cooked in the pots with lids, or in a heat safe bowl inserted into the large roaster, or, even prettier, a pudding mold.

Ingredients

1 3/4 cups (412 ml) buttermilk
1 large egg
1/2 cup (118 ml) dark molasses/treacle
1/4 cup (59 ml) cooking oil
2 cups (457 grams) bran with raisins cereal
2 cups (457 grams) whole wheat flour
2 tsp (10 grams) baking powder
1 tsp (5 grams) baking soda
1/2 tsp (2 grams) salt
1/2 cup (114 grams) chopped dried fruit such as apricots, cherries, apple, etc.
1/2 cup (114 grams) shelled and salted sunflower seeds

Directions

In a large mixing bowl, stir together all the ingredients. While the cereal is softening in the mixture, grease and flour the pot, bowl or mold insert. Stir batter again and pour batter into pot, bowl or mold. Cover with lid and place into Sunflair® cooker.Cook time is approximately 3 1/2 hours. To check if loaf is done, press with a finger. It should spring back up. Or insert a toothpick into the center. It should come out clean.Cool on a rack for 10-15 minutes, then invert onto a cutting board or serving dish.

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Homemade Applesauce

Applesauce RecipeThere’s nothing like homemade applesauce served warm on a cold day or chilled on a hot summer’s day. This applesauce recipe makes a nice desert compliment without all the calories. To jazz it up, serve with vanilla ice cream or yogurt.

Serves 6

Ingredients

8 cooking apples, peeled, cored, sliced
2 tbsp. (29 grams) organic brown sugar or agave
1 three-inch cinnamon stick

Directions

Place all the ingredients in the pot and cover with the lid. Place in the Sunflair and cook until tender for 1 to 4 hours.
Once tender, remove cinnamon stick. Then use a potato masher, blender, or food mill to puree. Can be served chunky.

Serve warm or chilled. To jazz it up, serve with vanilla ice cream or yogurt.

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Poached Pears

Poached Pear Recipe
Taste the simple elegance of this poached pear recipe. This is one of our favorite desserts, a sweet treat from nature.

Serves 4

Ingredients
4 ripe pears
1 lemon, quartered
1 cup (235 ml) apple cider
3-4 tbsp (42-57 grams) honey

Directions

Wash and peel pears and rub each one with a lemon quarter to prevent them from turning brown. Use a potato peeler to remove skin and use the tip of the peeler to remove the core from the bottom. If a pear is doesn’t stand up well, level the bottom.

In the pot, stir the apple cider and honey. Place pears into the pot and cover. Cook until pears are soft and tender, 20 to 30 minutes; remove pears and set aside.

To reduce the liquid, put the pot back in the oven without the lid. Vent/unzip the Sunflair oven to release steam. Reduce to about 1/2 cup (118 ml). Spoon the cider and honey reduction over the pears.

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