INGREDIENTS: 1 cup all-purpose flour 2 1/4 teaspoons baking powder 1/4 teaspoon salt 4 tablespoons frozen grated butter 1/4 cup buttermilk, approximately 1 tablespoon milk, for glazing the tops of the scones, optional DIRECTIONS: Preheat oven to very hot 475°F. Triple sift the dry ingredients into a large bowl. Rub the frozen grated butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the
INGREDIENTS 4 1/2 cups 100% whole wheat flour 1 1/2 cups warm water 1/3 cup olive oil 1/3 cup honey 2 tsp salt 1 package of yeast INSTRUCTIONS Mix together water and yeast and let sit for 5 minutes, or until mixture gets bubbly. In a separate large bowl, mix together salt and flour. Make a well in flour mixture and pour in the water/yeast mixture, oil and honey. Knead until smooth (about 5 minutes). Put back into bowl, cover and let rise until doubled in size. Grease a 9 x 5 loaf pan. Punch down dough and form into log to fit into the loaf pan and let rise until doubled about 45 minutes. Bake at 350 for 35-45 minutes.
Kenyan Veggie Samosas Ingredients Dough 3 cups all-purpose flour plus more as needed 1-2 tablespoon granulated sugar 1 1/2 teaspoon salt 3 tablespoon oil 1 1/4 cup warm water Filling ½ -3/4 pound potatoes cubed and boiled 1 can drained lentils 1 1/2 cup frozen peas thawed ½ large onion chopped 3 tablespoons oil 1 teaspoon ginger grated 1 teaspoon minced garlic 1 teaspoon curry powder 2-3 tablespoon parsley or cilantro 1/4 teaspoon ½ teaspoon smoked paprika Instructions Filling In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly. Add the curry and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes. Add boiled
INGREDIENTS 3 ripe mangos, diced 1 medium red bell pepper, chopped ¼ cup packed fresh cilantro leaves, chopped 1 large lime, juiced (about ¼ cup lime juice) ⅛ to ¼ teaspoon salt, to taste INSTRUCTIONS In a serving bowl, combine the prepared mango, bell pepper, onion, and cilantro. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for at least 10 minutes or longer.
Falafel balls are mainly made and eaten in North Africa. Their origin is believed to be in Egypt where the Copts used it in place of meat during Lent. They can be eaten as an appetizer, but are usually stuffed into a pita with tahini sauce and green salad vegetables or used to make a wrap. INGREDIENTS · 1 3/4 cup canned chick peas · 2 garlic cloves, chopped · 1 small onion, quartered · 1 TBSP cumin · 1 tsp cayenne · 1 cup chopped parsley · 1 tsp salt · ½ tsp black pepper · ½ tsp baking soda · 1 TBSP fresh lemon juice · 4 TBSP olive oil DIRECTIONS Heat oven to 375o Grease a large rimmed baking sheet with 2 TBSP of the olive oil, set aside. Drain chick peas and place in a food processor along
