Saturday 30 November 2013

Savoury corn cookies with pineapple sage

The great thing about playing in the kitchen is that you get to discover stuff along the way. I tried to make my version of corn bread, but it turned to soft savoury corn cookies served with a ginger and garlic pulses mix.

So, to make the corn cookies the ingredient s are:

·         1 ½ coarse corn meal

·         1 cup of flour

·         1 cup of rice milk

·         1/3 cup of corn oil

·         1tea spoon of baking powder

·         1tea spoon of salt

·         1tea spoon of sugar

·         5 leaves of pineapple sage leaves

In a bowl, mix the milk, oil sugar and salt add the corn mix well, then add the flour. Work the paste into an homogenous ball and wrap it in cling film and leave in room temp for 30 minutes.
Then, unwrap and crush in the fried pineapple sage leave. Work the past once more to incorporate the sage. Then, divide the dough in smaller balls and flatten them ready for the oven.

Spray the oven tray or baking dish being used for the baking with corn oil and place the
Preheat the oven at 180c and place the cookies in to bake for 35 minutes.

Meanwhile, prepare the accompaniment and get it ready for serving the cookies warm.
My accompaniment is a moist pulses mix including butter beans, kidney beans, barlotti beans and chick peas cooked with soya meatballs in plenty of garlic, onion and ginger.

The cookies need improvement, but this tasted not bad at all… will do better next time…and intentionally.
See you later!

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