Thursday, May 6, 2010

Curry Vinaigrette

Spice Mixure-
1 TBS Curry Powder 
¼ tsp ground cumin
½ tsp ground coriander
½ tsp turmeric
½ tsp cinnamon
(Store in a jar for next time or try it for a seasoning on fish or poultry)

Mix 2 tsp Spice Mixture into:
1 clove garlic pressed
½ tsp ginger peeled and grated
1 ½ TBS Lemon Juice
¼ tsp salt
Then wisk in 6 TBS Olive Oil

German Apple Pancake

3 eggs
1 cup goat milk
3/4 cup Ivory Teff or Spelt Flour
1/2 tsp Celtic Sea Salt
1/8 tsp ground nutmeg
3 Tbs butter

2 Tart baking apples, peeled and sliced
3 to 4 Tbs butter or Coconut oil
1/2 to 1 Tbs Agave if needed
Lemon Wedges

Preheat oven and 10 inch cast iron skillet to 425 degrees. Meanwhile, place eggs, milk, flour, salt and nutmeg in a blender container; process until smooth.  Add butter to skillet; return to oven until butter bubbles.  Pour batter into skillet. Bake uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. For topping, place apples and butter in a skillet; cook and stir over medium heat until apples are tender. Spoon into baked pancake and serve with lemon wedges. Or if you are pressed for time just use lemon wedges and maple syrup.