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Lockdown Recipes part 2

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Oatmeal-Chocolate Brownie:

  • 2 cups oat flour (you can simply grind oats in a blender)
  • 1/4 cup sugar
  • 1/2 cup almond butter (again, you can make this at home by grinding almonds in a mixer!)
  • 1 cup Greek yoghurt
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  1. Preheat oven to 180 C.
  2. Whisk together oat flour, baking soda and cocoa powder to combine.
  3. In a separate bowl, mix the almond butter, yoghurt and sugar.
  4. Mix dry and wet bowls until you have a thick batter; make sure the dry ingredients are well incorporated.
  5. Grease a small pan or muffin tin and pour in the batter. Bake for 15 minutes.

Blistered Green Beans

  • 500 g green beans
  • 1/4 cup olive oil
  • 5 cloves garlic, sliced thinly
  • 1 tbsp capers or olives, crushed/chopped
  • Almonds or walnuts, toasted and roughly chopped
  • Chilli flakes, to taste
  • Salt 
  1. Wash and thoroughly dry your beans – they’re going into the hot oil, so try to get off as much moisture as you can!
  2. In a large pan over medium heat (preferably with slightly higher sides), heat the oil until shimmering.
  3. Add the green beans and cook a few minutes, until they start to brown and blister underneath. Resist the urge to keep stirring yet!
  4. Once brown, turn with tongs so that they can cook evenly (again, be careful of the oil) until they look well browned on all sides, another 3-4 minutes.
  5. Season with salt, then add the garlic, capers/olives and chilli flakes. Continue to stir just till the garlic is toasty and golden-brown.
  6. Serve beans hot, spooning the oil from the pan over them, tossed with the nuts. A drizzle of lemon juice and parmesan are optional!

Scallion Pancakes

  • 2 ½ cups flour, plus more for dusting surface
  • Salt, to taste
  • 1 tbsp sesame oil
  • 1 cup boiling water
  • ¼ cup vegetable oil, plus more for pan if needed
  • 1 ½ - 2 cups spring onion/scallions, thinly sliced
  • Vegetable oil, for brushing
  1. Whisk the flour and a pinch of salt in a large bowl. Mix in the sesame oil, then pour in the boiling water and mix until a rough dough forms.
  2. Dust your work surface lightly with flour, then turn out dough onto it and knead until smooth. Add more flour if things get too sticky – this should take about five minutes!
  3. Cover with a towel or cling wrap and rest on the counter for 1 hour.
  4. Divide the dough into 8 equal pieces. Work with one piece at a time: on a lightly floured surface, roll out each piece until very thin (around 10-11 inches in diameter). Brush the surface with oil, then scatter a handful of the spring onions over it.
  5. Starting with the side closest to you, roll the pancake away from you into a tight cylinder. Then, starting at one end, roll the dough into a spiral around itself (like a coil). Cover with plastic wrap and repeat with the remaining dough.
  6. Rest the coils for 10-15 minutes, then roll each one out to about 6 inches.
  7. Heat a little oil in a tava or frying pan over medium-low heat and cook each pancake, turning frequently so they cook evenly without the scallions burning, about 8-10 minutes until golden brown on each side.
  8. Let them cool for a few minutes, then cut into wedges.

Tip: Best served with chilli oil, or quick dipping sauce of soy sauce, rice vinegar, a pinch of sugar and chilli flakes!

 

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