18166 tortma stew little traditional meal Recipes

flax seed meal ( golden flaxmeal recommended), baking powder, nu-salt, splenda sugar substitute, parmesan cheese (grated ), egg, water, olive oil

almond meal, baking powder, dried blueberries or 75 g currants or 75 g chocolate chips or 75 g dried cranberries, caster sugar (superfine sugar) or 1 tsp artificial sweetener (splenda), vanilla essence, eggs, lightly beaten, thickened cream (whipping cream)

ripe avocados, chopped red or white onion, flax seed meal, chopped red tomato, juice from a fresh sqeeezed lime, add some ground cumin , salt, pepper,chopped fresh cilantro, garlic glove minced

fine corn meal, butter, sugar, a pinch of salt, self raising wheat flour, eggs, sultanas, cream, a little rum, strawberries .

all-purpose flour, malt-o-meal original hot cereal, splenda sugar substitute, milk, vegetable oil, egg, baking powder, salt, vanilla

flour, quick oats, baking powder, cinnamon, eggs, buttermilk, honey, splenda sugar substitute, honey, flax seed meal

eggs, oil, sugar-free syrup, water, vanilla, flax seed meal, baking soda, baking powder, cinnamon, salt

all-bran cereal, boiling water, oil, applesauce, brown sugar, eggs, dry buttermilk, whole wheat flour, baking soda, salt, flax seed meal, cinnamon

flax seed meal, eggs, cinnamon (or more to taste), yacon syrup, sparkling water, baking soda, apple cider vinegar, almond milk, coconut oil (for frying ) or butter (for frying)

maize meal, self-raising flour, salt, buttermilk, light olive oil, cheddar cheese, grated, whole corn kernels or fresh cooked corn kernels if you prefer, tomato soup (for 1 serving) i use cup-a-soup, powdered biltong (jerky) as much as you like i use approx 150 ml

flour, teasp. baking powder, teasp. baking soda, teasp. sugar, teasp. salt, yellow corn meal, beaten eggs, buttermilk, vegetable oil

yellow corn meal, water, salt, your choice of toppings : bacon, molasses, honey, garlic, brown sugar, any flavor syrup, butter and sugar, etc

corn meal (i use white ), flour, salt, sugar, soda, buttermilk, eggs, well beaten, salad oil

ground spicy sausage, vegetable oil, chopped white onions, tomato sauce, beef broth, salt, sage, chopped green peppers, garlic, dumplings, white corn meal, flour, baking powder, rosemary, salt, egg, milk, vegetable oil

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

eggs beaten, sugar, butter melted, oil, vanilla, salt, baking soda, flax seed meal, milk, white flour, wheat flour

oat flour or spelt, almond meal/flour, choc or vanilla protein powder, baking powder, sea salt, applesauce or 1/4cup +1/4cup walnut oil, cocoa, stevia or xylitol, succinate or organic brown sugar, egg or 3 whites, vanilla