Omajova-Pilz-Ragout mit Hirse: Omajova mushroom ragout with millet
Omajova-Pilz-Ragout mit Hirse: Omajova mushroom ragout with millet
INGREDIENTS:
For the ragout
1kg omajova mushrooms (or substitute white mushrooms)
300ml vegetable stock
200g crème fraîche
100g cashew nuts, chopped
2 bunches spring onions, washed and sliced into thin rings
3 tbsp vegetable oil
1 tbsp plain flour freshly-grated nutmeg, to taste salt and freshly-ground black pepper, to taste
For the millet
150g millet
200ml vegetable stock
3 eggs
2 bunches parsley, leaves finely chopped (discard the stems)
1 tbsp semolina a little butter salt and freshly-ground black pepper, to taste
INSTRUCTIONS:
1. Begin with the millet. Combine the vegetable stock and millet in a pan. Bring to a boil, then reduce to a simmer, cover and cook gently for 20 minutes. Take off the heat and set aside to cool.
2. Once cold beat in the eggs then season to taste with salt and black pepper before stirring in the parsley. Take a round-bottomed dish and grease liberally with butter then sprinkle over the semolina. Spoon the millet mixture into this and tamp down gently with your hands. Put in a casserole dish with a little water and steam for 25 minutes.
3. For the mushroom mix, heat 1 tbsp oil in a large frying pan, add the cashew nuts and fry until lightly browned. Turn onto a plate and set aside. Heat the remaining oil in the pan, add the mushrooms and sprinkle over the flour. Fry briefly then add the vegetable stock and the crème fraîche. Cook gently over low heat for 5 minutes then season to taste with nutmeg, salt and black pepper.
4. Carefully turn the millet mass out of its container (it should have assumed a rounded shape). Quarter this and serve hot, accompanied by the mushroom stew.
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-omajova-pilz-ragout-hirse
Namibischer Bananenkuchen: Namibian banana cake
Namibischer Bananenkuchen: Namibian banana cake
INGREDIENTS:
For the pastry
50g sugar
100g butter
150g plain flour
pinch of salt
2 drops of vanilla extract
For the filling
250g sugar
125g butter
pinch of salt
1 tbsp dark rum
1 vanilla pod
6 eggs
100g nuts, finely ground
30g cocoa powder
15g raisins
100g plain flour
1 tbsp baking powder
3 very ripe bananas
200g cooking chocolate
INSTRUCTIONS:
1. For the pastry, dice the butter and mix with the flour and salt. Rub the butter into the flour until the mixture resembles fine crumbs. Stir in the sugar and add the vanilla extract then add just enough cold water to bring the ingredients together as a dough. Shape into a ball and chill in the refrigerator for 30 minutes.
2. After this time, turn the dough out onto a floured work surface and roll out to 3mm thick. Use to line the base and sides of a loose-bottomed flan tin that's been greased with butter. Prick the base with the tines of the fork and set aside to chill in the refrigerator as you prepare the base.
3. For the filling, mash the bananas in a bowl then add the softened butter along with the sugar and spices. Beat until the mixture is pale and creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
4. Sift together the flour, cocoa powder and baking powder then stir in the nuts and raisins before slowly folding into the egg mixture. Split the vanilla pod in half lengthways and scrape out the seeds. Stir these into the filling mixture.
5. Turn the filling into the prepared pastry case, then transfer the cake to an oven pre-heated to 190°C and bake for about 45 minutes. Remove from the oven and allow to cool then carefully remove from the tin.
6. Melt the cooking chocolate in a bain-marie (double boiler) then spread evenly over the top of the cake. Allow to cool and set before slicing into wedges and serving.
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-namibischer-bananenkuchen
Namibia Recipes 2016
