SEALING MACHINE FOR FOOD RECIPES

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SOURED CREAM RECIPE - BBC GOOD FOOD



Soured cream recipe - BBC Good Food image

Make your own soured cream to spoon onto chilli, nachos and more. It's quick to make but needs to be left overnight to develop that creamy texture

Provided by Esther Clark

Categories     Condiment

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 400ml

Number Of Ingredients 5

300ml double cream
60ml natural yogurt
2 tbsp white wine vinegar
½ tbsp finely chopped chives , to serve
½ tsp fine sea salt , to serve

Steps:

  • Pour the cream, yogurt and vinegar into a sterilised jar, put on the lid and shake well. Remove the lid and place a square of clean kitchen paper on top of the jar before sealing with a piece of string or rubber band.
  • Leave the soured cream overnight in a cool place, but not in the fridge. The next day you should have a thick, spoonable mixture. To serve, stir through the chives and sea salt, if you like. Will keep in the fridge for up to two days.

Nutrition Facts : Calories 118 calories, FatContent 13 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.02 milligram of sodium

VEGETABLE SAMOSAS RECIPE - BBC GOOD FOOD



Vegetable samosas recipe - BBC Good Food image

Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.

Provided by Member recipe by maddiek

Categories     Buffet, Side dish, Snack

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield Makes 24

Number Of Ingredients 12

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 potato (about 150g) finely diced
1 carrot (about 100g) finely diced
100g frozen peas
2 tsp curry powder or your own spices according to taste
100ml vegetable stock
225g plain flour
2 tsp sea salt
2 tbsp vegetable oil
2l vegetable oil to deep fry

Steps:

  • To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
  • To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
  • Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
  • Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
  • Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

Nutrition Facts : Calories 105 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.43 milligram of sodium

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