Makes 8 paranthas
This Indian-style flatbread is delicious as an accompaniment to a meal or on its own as a snack. The addition of spinach provides a good source of vitamin A and iron. If you are short on time, omit the filling and cook the bread on the stove while dinner is simmering or baking away.
2 cups (500 ml) wholemeal plain flour
1/4 tsp (1 ml) salt
3/4 cup (175 ml) water, plus extra
1/2 Tbsp (10 ml) ghee or certified organic vegetable oil, plus extra for cooking
1/2 tsp (2 ml) cumin seeds
1 cup (250 ml) grated cauliflower
1 garlic clove, minced
4 cups (1 L) chopped spinach
1/2 tsp (2 ml) ground coriander
1/4 tsp (1 ml) chilli flakes (optional)
In bowl, stir together flour and salt. Add water and stir until soft dough forms, adding more water if needed. Turn out onto lightly oiled work surface and knead for about 5 minutes until a soft, smooth and pliable dough forms. Cover dough with lightly damp towel and let rest for 20 minutes.
Meanwhile, heat ghee in frying pan over medium heat. Add cumin seeds (they should sizzle and pop) and cook for 5 seconds. Add cauliflower and garlic and sauté for 2 minutes, until cauliflower starts to caramelise. Add spinach and cook, stirring often, until most of the liquid has evaporated but spinach is not dry, about 4 minutes. Stir in ground coriander and chilli flakes and cook another minute. Transfer filling to bowl to cool to room temperature.
Divide dough and filling into 8 equal pieces. Working with 1 ball of dough at a time, roll into 3 in (8 cm) circle. Place 1 ball of filling in centre of dough and bring edges of dough up around filling, pinching to enclose filling. Repeat with remaining dough and filling. Cover with damp cloth and let rest for 5 minutes.
Preheat cast iron pan over medium heat. Pan is preheated when drops of water sizzle and dance as soon as they hit the hot pan. Working one at a time, roll out parantha into 6 in (15 cm) round; use flour as needed to keep dough from sticking. Lightly brush pan with ghee and place parantha in pan. Cook until light brown with some darker bubbling spots, about 2 minutes. Flip and allow the other side to cook, another 2 minutes. Repeat with remaining paranthas, oiling pan as needed and stacking cooked paranthas on top of each other. Serve warm or at room temperature.
Each parantha contains: 444 kilojoules; 3 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 20 g carbohydrates (1 g sugars, 3 g fibre); 90 mg sodium
source: "Homemade Bread", alive Australia #20, Winter 2014
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.