Locally owned and independent
November 16, 2023
The Northern Rivers Times
COOKING 43
FALAFEL AND HOMMUS WRAP 5m prep
4 servings
6 INGREDIENTS • • •
4 multigrain wraps 1/2 cup hommus dip 1/2 baby cos lettuce, leaves separated, torn
• • •
150g tabouli 1 Lebanese cucumber, cut into ribbons 6 (225g) falafel with sesame seeds, halved
1 METHOD STEPS Step 1 Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.
CHICKEN, BROCCOLI AND CASHEW STIR-FRY 5m prep
10m cook
4 servings
9 INGREDIENTS • • • • •
450g pkt hokkien noodles 1 tbsp peanut oil 500g Chicken Thigh Fillets, thinly sliced 1 large red onion, cut into wedges 2 tsp minced garlic
• • • •
2 tsp crushed ginger 1 head broccoli, cut into florets, stem halved lengthways and thinly sliced 1/3 cup (80ml) oyster sauce 1/2 cup (75g) unsalted cashews, toasted
5 METHOD STEPS Step 1 Cook the noodles following packet directions. Drain well. Step 2 Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 2 batches, for 2 mins or until golden brown and cooked through, transferring to a plate between batches. Step 3 Combine the
chicken, onion, garlic, ginger and broccoli florets and stems in the wok or pan. Stir-fry for 4 mins or until broccoli is tender. Step4 Add the oyster sauce with 1/4 cup (60ml) water and cashews. Stir-fry for 2 mins or until heated through. Step 5 Divide noodles and stir-fry among serving bowls. Serve immediately.
APPLE SOUR CREAM LOAF CAKE 20m prep
1h 10m cook
10 servings
13 INGREDIENTS • • • • • • •
215g (1 cup) caster sugar 125g butter, chopped, at room temperature 1 tsp vanilla extract 3 eggs 125g (1/2 cup) Light Sour Cream 2 Granny Smith apples, peeled, cored, finely chopped 265g (1 3/4 cups) plain flour
• 1 1/2 tsp baking powder • Ground cinnamon, to dust Sour cream frosting • 125g butter, chopped, at room temperature • 1 tsp vanilla extract • 300g (2 cups) icing sugar mixture • 85g (1/3 cup) Light Sour Cream
6 METHOD STEPS Step 1 Preheat oven to 170°C/150C fan forced. Lightly grease a 7.5cm-deep, 10cm x 20cm (base measurement) loaf pan. Line with baking paper, allowing the paper to overhang the long sides. Step 2 Use electric beaters to beat sugar, butter and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and beat until combined. Step 3 Sift flour and baking powder over butter mixture and use a spatula to fold together until combined. Add the apple and fold into mixture until combined.
Step 4 Transfer to prepared pan. Bake for 1 hour 10 minutes or until the surface is dry and the cake springs back when lightly touched in the centre. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely. Step 5 To make the sour cream frosting, use electric beaters to beat butter and vanilla in a bowl until pale and creamy. Add the icing sugar in batches, beating well between after each addition. Add the sour cream and beat until well combined. Step 6 Spread frosting over cooled cake. Dust with cinnamon to serve.
“The discovery of a new dish does more for the happiness of the human race than the discovery of a star.” – Brillat Savarin
