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FareShare Gazette -- May 2006 Recipes

Make FareShare Gazette -- May 2006 Recipes at home with Superfine Sugar, Cream, Dessert Wine Plus, Icing Sugar, and Natural Vanilla Extract. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1 1/4 cup
• 2 tbsp
• 2 tbsp
• 1 tsp
• 4 cup
• 1 cup
• 3 tbsp
• 1 1/2 tbsp
• 2 tbsp
• 1 pc
• 1/4 cup
• 2 cup
• 1/2 tsp
• 1/4 cup
• 3 cup
• 1 1/2 tsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   Place passion fruit pulp, sugar and 1/2 cup water in a saucepan over medium heat.

2. 2

   Stir to dissolve the sugar.

3. 3

   Bring to a boil and boil for 10 minutes or until syrup has the consistency of jam.

4. 4

   Remove from heat.

5. 5

   Whisk together cream, 2 tablespoons dessert wine, icing sugar and vanilla until soft peaks form.

6. 6

   In a saucepan, heat stock to boiling, add thyme and pepper to taste.

7. 7

   Gradually add cornmeal, whisking constantly.

8. 8

   Reduce heat to low and let simmer for about 20 minutes, stirring constantly.

9. 9

   Remove mixture from heat, add cheese and stir until completely melted.

10. 10

    Spread mixture in loaf pan.

11. 11

    Let stand at room temperature for at least 1 hour or until polenta is firm.

12. 12

    In the meantime, melt butter in a frying pan over medium heat and brown shallots and mushrooms.

13. 13

    Add maple syrup and stir until vegetables are caramelized.

14. 14

    Deglaze pan with wine and vinegar and boil to reduce by half.

15. 15

    Heat a skillet on high with oil or butter (to taste). Fry the meat for 3 minutes on both sides. Reserve on hot plate.

16. 16

    Add cream to the pan. Mix with the juices. Add salt and pepper to taste.

17. 17

    Let boil for 1 minute.

18. 18

    Amount Measure Ingredient -- Preparation Method

19. 19

    Vegetable oil for deep-fry

20. 20

    Combine the flour and salt in a bowl.

21. 21

    Add the ghee or butter and using your fingertips, rub into the flour until it is absorbed.

22. 22

    Add the water, and using your hands, knead the mixture until it forms a stiff dough, adding more water if necessary.

23. 23

    Turn the dough out on to a lightly floured board and knead it for 10 minutes or until it is smooth and elastic.

24. 24

    Shape into a ball, return to bowl, cover and set aside at room temperature for 30 minutes.

25. 25

    Roll them into balls, then flatten and roll out into rounds about 10cm/4 inches in diameter.

26. 26

    Fill a deep-frying pan with one-third full with oil and heat until it reaches 350F.

27. 27

    Carefully lower the rounds, one or two at a time, into the oil and using a spatula, press down.

28. 28

    Fry for 1 minute, turn over and press down again.

29. 29

    Fry for 30 seconds or until the puri is puffed up and golden brown.

30. 30

    Remove from the pan and drain on kitchen towels. Serve hot or warm.

31. 31

    Put flour in mixing bowl, reserving about 1/2 cup for rolling out the puris.

32. 32

    Mix salt through the flour in the bowl, then rub in ghee or oil (if used).

33. 33

    Add water all at once and mix to a firm but not stiff dough.

34. 34

    Knead dough for at least 10 minutes, (the more it is kneaded, the lighter the bread will be).

35. 35

    Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer. (If left overnight, the puris will be very light and tender.

36. 36

    Shape the dough into balls about the size of a large walnut.

37. 37

    Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a french crepe.

38. 38

    When all the dough is rolled out heat approximately 2.

39. 39

    When a faint haze rises from the oil, fry puris one at a time, over a moderate heat.

40. 40

    Spoon hot oil continually over the cooking puri until it puffs and swells.

41. 41

    Turn over and fry other side in the same way.

42. 42

    When both sides are pale golden brown, drain on absorbent paper.

43. 43

    Serve immediately with curries and bhajis.