FROM STEVE'S KITCHEN
FUSION OMLETTE
Serves 2
INGREDIENTS:
4 Eggs
1 tablespoon of milk or water
Salt and pepper to taste
1/2 teasppoon of curry
1/2 teaspoon of tumeric
1/2 teaspoon of corriander
2 Red hot peppers (Thai or home grown)
2 cloves of garlic
1 Chillot
Celentro 1 big handful (use both hands as a scoop.
2 slices of cheese ( cracker barrel or jack)
Parmesan cheese.
DIRECTIONS:
Preheat oven to 300 degrees.
1.Crack 4 eggs in a bowl.
2.Add curry, tumeric, corriander, and salt for seasoning.
3. Cut garlic, hot pepper, and chillot up finely and add to eggs.
4. Wisk or beat until eggs are foamy.
5. Add big handful of celento (use both hands as a scoop) and mix into the eggs.
6. Pour into a hot frying pan.
7. When eggs are almost cooked add cheeses.
8. Place in oven for 8 - 10 minutes for cheese to start to melt.
9. Remove from oven fold and cut in half and serve.
HUMAS
INGREDIENTS:
11/2 Cups of Chick peas.
1 cup of tahini.
1/4 cup of olive oil.
2/3 cup of water.
1/3 cup of water.
2 cloves of garlic.
2 hot peppers (thai or home grown).
1 Chillot.
Soya sauce.
2 Lemons.
DIRECTIONS:
1. Soak chick peas in water over nght.
2. Rinse chick peas and put in a pot with water and salt. Bring to a boil. Reduce heat to simmer and cover for one hour.
3. Drail chck peas and let them cool.
4. In a bowl put 1/4 cup of olive oil.
5. Add 2/3 cup of water, soya sause until water starts to turn brown.
6. Dice garlic, hot peppers and chillot and put in bowl.
7. Squeese out both lemons into the bowl.
8. In blender or food processor put liquids and chick peas.
9. start the blending together. When mixture thickens add 1/3 cup of water.
10. Blend until creamy smooth.
11. Pour into a container ad salt and pepper.
12. let stand in fridge for 30 minutes.
13. Serve and enjoy.
PERUVIAN MANGO SALSA
INGREDIENTS:
1/4 Cup olive oil
1 red onion
1 red pepper
2 hot peppers (Thai or home grown)
1 bunch of celantro
2 Peruvian mangos
2 limes
Salt and pepper
DIRECTIONS:
In a food processor add the olive oil.
Chop the onion, red pepper, hot peppers, celento and mangos.
Squeeze out limes
blend everything together.
Add salt and pepper to taste.
Place in fridge for 30 minutes, serve and enjoy with you favorite taco chips.
SOYABUGER MEATLOAF
INGREDIENTS:
2lbs on Soya burger
3/4 cup of water
1/2 cup millk or soyamilk
2 eggs
salt and pepper to taste
1/4 tsp. tyme
1/4 tsp. oregano
1 small can of hunt's tomato paste
1 cup of chillots, minced
11/2 tsp. dry mustard
1 cup of bread crumbs
1/2 green pepper finely chopped
1 cup of mushrooms finely chopped
DIRECTIONS:
Mix all ingredients together in a bowl. Pre heat oven to 350. Cook for about 45 minutes, remove and add ketchup or BBQ sauce over the top, put in oven for 15 minutes to finish cooking. Serve and enjoy.
STEVE'S FAVORITE SMOOTHIE
INGEDIENTS:
1 banana
5 frozen stawberries
2 cups of frozen blueberries
choclate milk or choclate soya milk
DIRECTIONS:
In a blender put 1 banana, frozen staeberries and forzen blueberries.
Pour in Choclate milk or Choclate soya milk up to the 800ml level.
blend and pour out and enjoy.
STEVE’S INDIAN/TURKISH/PAKISTANI/
FUSION SURPRISE.
INGREDENTS
SPICES
1 TBLS SUMAC
1 TBLS PAPRICA
1 TBLS BASILILICUM
1 TBLS OREGENO
1 TBLS MINT
1 TES CURRY
1 TES CORIANDER
4 TBLS OF BRAGG (SOYA SAUSE)
FOUR ¼ TES SAFFRON
1 YELLOW ONION
1 WHITE ONION
2 CUPS OF LONG GRAIN ORGANIC BROWN
RICE
1 CARTOON (900 ML OF VEGGIE BROTH)
1 PACKAGE OF IVES SOYA BURGER
2 HOT PEPPERS (THAI OR RING OF FIRE)
IN A MIXING BOWL PUT THE SOYA BURGER
ADD THE SPICES AND MIX TOGETHER THEN ADD THE BRAGG (SOYA SAUCE) MIX AND PAT DOWN.
MARINATE IN THE FRIDGE FOR 2-4 HOURS (I PREFER 48 HOURS WORKS BETTER WITH DRY
SPICES).
PUT 2 CUPS OF LONG GRAIN ORGANIC
BROWN RICE TO SOAK IN WATER FOR 2 HOURS.
IN A LARGE POT BUT SOME OLIVE OIL (EMOUGH
TO COVER BOTTOM OF POT) AND DICE THE YELLOW ONION AND FRY UNTIL ONION START TO
BECOME TRANSLUCENT ADD TWO ¼ TES SAFFRON. (DO NOT GO OVER HEAT SETTING FOR
OIL). (OLIVE OIL 4).
ADD THE RICE AND FRY IT UNTIL GET A
NICE NUTTY AROMA ADD TWO ¼ TES SAFFRON.
POUR IN THE VEGGIE BROTH AND BRING TO
THE BOIL STIR TURN DOWN TO MINIMUM AND COVER BUT LEAVE A CRACK FOR STEAM TOO
ESCAPE.
IN A LARGE FRYING PAN PUT OLIVE SOME OIL
(ENOUGH TO COVER BOTTOM OF FRING PAN). (DO NOT GO OVER HEAT SETTING FOR OIL).
(OLIVE OIL 4).
DICE WHITE ONION AND FRY UNTIL IT
BECOMES TRANSLUCENT AD THE PEPPERS THEN AD THE MARINATED SOYA BURGER. COOK
UNTIL ALL THE OIL IS ABSORBED. LET STAND 10 MINUTES
WHEN THE RICE IS FINISHED ABOUT 40-50
MINUTES FLUFF WITH FORK AND LET STAND FOR 1O MINUTES.
ADD THE SOYA BURGER ONION MIX INTO
THE SAFFRON RICE.
SERVE AND ENJOY.
ALL SPICES WERE PURCHASED AT THE
GRAND BIZAAR IN ISTANBUL TURKEY.
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