Fruit and Oatbran Cookie Recipe (Egg Free/ Eggless Recipe)

Cookies are a tasty treat to eat the most popular one being chocolate chip cookies.

In this cookie recipe dates, apricots and candied peel are used to produce a fabulous tasting fruit cookie.

Once the dates and apricots have cooked in the oven they have a toffee taste and texture, this in combination with the candied peel is a fantastic flavour.

Chef uses a blend of flours in this cookie recipe white spelt flour, oat bran and fine corn meal (fine polenta), this blend of flours gives the cookies a soft almost crumbly texture.

These cookies are really easy to bake and really tasty to eat so don't miss out on this scrumptious cookie recipe.

Ingredients for Fruit and Oat Cookie Recipe

2oz Light Brown Sugar
1oz Oat Bran
6oz White Spelt Flour (or all purpose flour)
4oz Sunflower Margarine
1oz Fine Corn Meal (fine polenta)
2 TbspGolden Syrup
10 Dried Dates
8 Dried Apricots
2 tsp Candied Peel
1 tsp Baking Powder
1+1/2 oz Light Brown Sugar
1 tsp Vanilla Essence


Picture of dates, unsulphured apricots and candied peel.

How to make Jeenas Kitchen Fruit and Oat Cookies

Place fruit into a small bowl and cover with warm water.

In a large mixing bowl place the oatbran, 2oz light brown sugar, fine corn meal, baking powder and spelt flour.

Mix well.

Add margarine and place into a mixer, mix until you have a bread crumb texture, once you have a bread crumb texture carry one mixing a litle more until it all starts to slightly clump together.

You can do this using your fingers and rubbing the cookie mixture between them.

Chop the dates and apricots into chunks.

Add the fruit to the cookie mixture and 3-4 tablespoons of the water that the fruit soaked in along with the vanilla the 1+1/2 oz sugar.

Add a tablespoon at a time to the cookies mixture to be sure you get the right consistancy.

Discard the rest of the water.

You should be left with a thick loose cookie mixture, it may seem slighty wetter than other cookie mixtures.

Place small spoon fulls onto a greased and floured baking tray.

You do not need to use large spoon fulls as the cookies will spread in the oven, give each cookie space to puff up in the oven.

Place into a hot oven at 180C for 15 minutes or until golden.

Once cooked use a spatula to remove the cookies from the hot tray straight away.

Place onto a cooling rack.

Enjoy these very tasty fruit and oatbran cookies.

For more cookie recipes see Jeenas Kitchen Chocolate chip cookie recipe or White chocolate chip and coconut cookies which are EGG FREE!

Ginataang Suso' (Snail)

It's been almost 20 years since the time I ate Ginataang Suso' (Snails cooked in Coconut Milk).

I never tried to cook this kind of exotic food so I asked my Aunt to cook it for me since she's really good with food that cooked with coconut milk.

If you'd like to try this great tasting dish, follow the instructions below:

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of Snail (Suso)

* 1 kilo of shredded coconut

* 1/2 clove of Garlic

* 1 big Onion sliced

* 2 Tbsp. of Ginger strips

* 2 Tbsp. of Shrimp Paste

* 1 medium sized Green Papaya

* Moringa or Malunggay Leaves

* 2 Tbsp. of Fish Sauce or according to your taste.

* Hot chilli

Cooking procedure:

1. To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.

2. On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.

3. When boiling pour the snails and boil again.

4. Next step is to add the papaya and moringa/malunggay leaves,

5. If you like it hot, put few chopped hot chilli. Don't overcooked the Papaya.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Tips: On how to eat the snails. Get a toothpick to take out the content of the snail. You can also use a fork.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

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Beef and Spinach Keema Recipe

As you will be able to tell by looking at my blog, I totally love keema curries.

Keema is a curry made using minced meat that can be eaten with bread, dosa or rice.

Today I cooked a beef and spinach keema curry and it tasted fabulous. If you have never tried spinach in an Indian style curry then you really must as the combination of spices, onions and spinach is out of this world.

I ate mine with fluffy brown rice made using my pressure cooker.

Spinach is high in Vitamin C, Vitamin A, Folate, Magnesium, Iron and many more Vitamins and Minerals.

This recipe is really easy to cook with my step-by-step picture recipe guide to help you along the way.

You can add as little or as much chilli as you like, extra mushrooms also taste good in this recipe.

The smell of this tasty curry is amazing so remember to take in all those lovely aromas as you cook it.

You can make fabulous Indian style recipes at home too so get cooking with Jeena.

Ingredients for Beef Keema Recipe
1 Pack Lean Minced Beef
1 Onions (chopped)
2-3 Garlic Cloves
2 Inch Fresh Ginger
1 Large Flat Mushrooms (chopped small)
2-3 Handfuls Fresh Spinach Leaves
1 Red Pepper (chopped small)
1 Cup Water
1 Tbsp Tomato Puree
Rapeseed Oil (or other vegetable oil)
1 Tbsp Dried Coconut or Creamed Coconut

For the Spices
1 tsp Chilli Powder
1/2 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Cayenne Pepper
1 tsp Turmeric
Pinch Yellow Mustard Seeds
Pinch Black Kalonji Seeds
Pinch Cumin Powder
Pinch Coriander Powder
Pinch Salt (optional)
Pinch Paprika

How to make Jeenas Kitchen Beef and Spinach Keema Curry Recipe

Place the chopped onion into a blender and blend into a paste.

Heat some oil in a large pan/wok and fry the onions on a medium heat stiring always for a few minutes.

Blend the garlic ginger and chilli.

Add blended garlic mixture with turmeric, mustard and kalonji seeds.

Cook for a few minutes stiring well.

Turn the pan heat off.

Take the curry base mixture from the pan and blend it into a thick paste.

You can add a drizzle of oil and a little splash of water to the mixture to held it blend together.

Now pour it back into the pan.

Turn the heat back on.

Add the cup of water, 1 tsp cumin, 1 tsp coriander, 1/2 tsp Cayenne, pinch methi leaves and 1/2 tsp paprika.

Stir well bring to the boil and simmer for a few minutes.

Add the tomato puree, red peppers and beef.

Simmer for 5-10 minutes chopping at the minced beef and stiring from time to time.

Add mushrooms.

Simmer for 5-10 minutes.

Add the coconut, stir well.

Add a pinch of paprika, cumin and coriander and salt (optional) with a drizzle more of oil.

Once your keema curry is cooked and thickened add the fresh spinach leaves.

It looks a lot of spinach at first but the leaves soon cook down a lot smaller and wilt.

Stir well and add fresh coriander leaves.

Only cook for a few minutes as coriander and spinach leaves cook very quickly.

Smell the aromatic flavour of this delicious beef and spinach keema curry recipe.

Enjoy your tasty keema curry with rice, bread or dosa.

For more curry recipes check out my curry recipes index page and see full step-by-step picture guide recipes for each one.