Tag: corn flour

Mini corn crepes

In a constant search for better quality and better taste I have almost completely stopped buying processed food. Only when we are in a rush/have forgotten do I buy bread at the combini, otherwise I prepare something: pancakes, scones, crepes, bread, or A. stops at the nearby bread artisan to buy some sordough bread. Of course it requires organization and a bit of effort in the morning but it is also very gratifying to eat freshly made food. And getting used to prepare quickly the routine gets easier and faster, mire accurate too. And it helps for fixing anything not only for breakfast but also lunch, dinner… so when my mum sent me some vegan spread (some kind of salty porridge, I’ll try to make someday) and we are waiting for dinner to be ready, it took me only 5min to prepare a corn flour dough and make some mini thick crepes to try the spread. I used 100g of corn flour, works as well with chickpea flour or whatever you like, 1 egg and s bit of water. The dough must be thick but not too much. Then in a heated pan greased with olive oil I made small crepes (3-4cm diameter) with one tbs of dough each. Flip when almost dry on top. Serve with the topping of your choice.

Tex-Mex quiche

I know that sounds a bit odd but the recipe of this quiche uses influences from western tex-mex cuisine. I first used corn flour for the dough, mixed with half white flour. Then for the base I used 3 eggs and a block of firm tofu, 1 capiscum (paprika) diced and 1 tomato; and some texmex mix of spices. I prepare a sable dough, roll it to 1mm and prepare a pie dish. In a bowl I mix the tofu (drained of course) the eggs and the spices, add the diced capiscum and set in the dough, slice the tomato and add on top. Bake 40min at 160deg.

Mexican inspiration

It’s cold in the evening and I am glad the week is almost finished, I can only look forward the days to come in the country with some discussions for the reform of the bathroom! So to cheer us up for the last draw I prepared a colorful plate with plenty of yummy fresh veggies. It started as being vegan, but in the end I added some scrambled eggs with coriander.

From left in counter clockwise order: fresh heirloom tomatoes, chopped red cabbage, tofu and avocado spicy mix topped with fresh coriander, coriander scrambled eggs, corn flour galettes.  For the tofu avocado I drain a firm (momen) tofu and mix it with one avocado, add some spices of your choice, and some fresh coriander. For the corn galette I mix corn flour and water and fry them in a pan, you can also add one egg for better and quicker cooking. The scrambled eggs are simple scrambled eggs into which I added chopped coriander. The rest is just raw tomatoes and cabbage. No dressing.

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