Friday, August 29, 2008

Zucchini-Walnut Loaf


  1. 3/4 cup whole-wheat flour
  2. 3/4 cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 teaspoon ground cinnamon
  7. 1/4 teaspoon ground nutmeg
  8. 2 large egg whites, at room temperature (see Tip)
  9. 1 cup sugar
  10. 1/2 cup unsweetened applesauce
  11. 2 tablespoons canola oil
  12. 1/4 teaspoon lemon extract (optional)
  13. 1 cup grated zucchini, lightly packed
  14. 2 tablespoons chopped walnuts

  1. Preheat oven to 350 degrees F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
  4. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.
  5. Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

Yield: 16 servings

Recipe Provided By:

Tuesday, June 24, 2008

Celtic Samosas

Preparation - 40 minutes and 30 minutes resting, cooking time - 10 minutes


2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
Large pinch ground turmeric
3 tbsp unsalted butter, chilled and diced
For the filling:
2 tbsp vegetable oil
1 small onion, chopped
2 garlic cloves, chopped
1 red chili, seeded, chopped
3 medium potatoes, cubed and boiled
3/4 cup frozen peas, thawed
1 tsp ground cumin
2 tbsp chopped cilantro
Vegetable oil


Sift the flour, baking powder, salt, and turmeric into a bowl. Using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.

Stir in about 1/2 cup of water to make a soft dough.

Knead well for a few minutes, then roll into 8 balls.

Cover with a damp cloth and set aside for 30 minutes.

Heat the oil in a large frying pan and cook the onion, garlic, and chili for 4 minutes until softened and golden.

Add the potatoes, using a fork to break them up.

Add the peas, cumin, and salt to taste; remove from the heat and stir in the cilantro.

Heat about 2 inches of oil in a wok or deep frying pan.

Meanwhile, roll out each piece of dough into a 4 inch round.

Spoon an eighth of the potato mixture into the center of each round.

Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, then gently flatten out each samosa.

Fry the samosas in batches for about 2 minutes, turning until crisp and golden brown. Drain on paper towels and eat warm.

Recipe by : Gourmet Recipes