Ration Challenge Recipes - Page 7

 Biscuits - Darcy Williams

Half a cup of flour, sprinkle in a pinch of salt, then I added a teaspoon of oil and used the rubbing in method to turn the mixture into fine breadcrumbs. You might need slightly more oil if the rubbing in method isn’t making it crumby). Then I added tiny bits of water a little at a time whilst mixing until it came together (about a teaspoon). Then I rolled it out in some flour and used a cookie cutter but you could use a knife. And baked at 180 (fan) for about 15-20 mins! The mixture is different from normal shortbread, it’s a lot crumbier. 

Tofu Curry - Hannah Childs

Sauce: 7g (teaspoon) flour in a mixing bowl, add water gradually, mixing away nasty lumps, once fairly watery, I used some of the wonderful spices that my lovely team chose! Cumin, paprika, cinnamon, garlic granules, and pepper! Just a dash of each (I went a bit heavy on the garlic. Put in a saucepan and put on a medium-low heat and stir CONSTANTLY. If it starts to thicken up and bubble, keep adding tiny splashes of water until you get the thickness you want! 

Tofu: (60g) dry the heck out of that tofu, dice the heck out of that tofu, fry the heck out of that tofu

Rice: (97.5g) boil, as usual, set aside until cool and FRYYYYYYYY!

Put it all together and voila - another rice dish

CARROT and CUMIN COMPOTE, with TURMERIC TOFU - Jenny Meldrum

Pick six tiny carrots (the equivalent of just under one shop-bought carrot I'd say). Wash the whole carrots thoroughly, but don't peel. Take a cereal bowl, and snip the leafy bit with scissors into the bowl. Really small pieces. Include the stalk bit. Nothing of these carrots is wasted.

Slice the carrots lengthways into thin pieces into the bowl too. Add a little bit of oil, and some cumin, and some salt to the mix, and stir it together well. Let the mixture stand for about 15 minutes.

Put the bowl of greens and carrots into a steamer. Like making a Christmas Pudding. Steam gently until the slivers of carrots are soft but still have a bit of a crunch.

Slice some tofu thinly and sprinkle on some turmeric. Fry on medium heat, turning occasionally. Only cook for a short while. Arrange your tofu on ready prepared rice. I was using leftover spaghetti, but I haven't started the Challenge Week yet! I've held off from rice so it will be a treat next week.

Arrange the carrot+greens mixture on top of the tofu and rice.

Don't pour away anything. Use all the cumin infused oil that is in the bowl.

This is such a delicious meal. It has a bit of a crunch, and a sweetness, and it's filling. If I was using the carrots mixture next week, I'd probably make it last over two days.

Biscuits - Mary Oswell

So you’ve earned your sugar! All two teaspoonfuls... what are you going to do with it?

May I suggest biscuits? I tried these little darlings and they tasted just fine!

1 tbsp rice, pounded in pestle & mortar (ground rice, almost), 1 tbsp flour - plus scant 1/2 tsp each cinnamon & ginger, and a pinch of salt, 2 tsp sugar

Mix with about 2 tsp oil and a little water to mix, making a pliable dough. Form into balls and flatten to discs on a baking tray. I baked mine for about 8 min @ 180C. CAREFUL! Easy to overcook!

Gnocchi - Sarah Punchard  

I made it up as I went: 6 tbsp rice flour, 1 tbsp wheat flour, seasonings of choice, 7 tbsp boiling water. Work into a dough, pinch off small pieces, drop into boiling water for 5-7 minutes, approximately. They need a sauce, so when they were cooked I heated them in my dal for a couple of minutes.

Sel Roti - Charlotte Woolley

Soaked some rice for 24 hours so I could have a go at making some ration friendly Sel Roti. As a trial I used 1 cup of rice and 1/tbsp of oil and 1 cup of oil for frying (though this is obviously almost the whole allowance, but the oil was fairly clear afterward so could be strained and reused). Blended (with a hand blender) with a little water still in there, not much though, it turns into a proper paste and was super messy and I had to cover my bowl with a bag to stop rice flying everywhere, I used a cup of rice, could have easily done a lot less, but would have been harder to blend. Once it was paste-like I added a little oil and a bit more water until I got it to the thick consistency I wanted

Sel roti usually have ghee, sugar and something to help them rise, the 1/2tbsp oil I tried replacing the ghee with the oil but didn't want to use too much, everything else was just water used

What I made didn't deserve to really be called sel roti, it had the delicious popcorn taste that I love them for and a crunch on the outside, but obviously none of the sweetness and the spongy texture was missing too, a bit tough and perhaps a little too crunchy, but a great experiment! I could have probably tried putting some flour in the mix, but not sure how much it would have helped.

Breakfast cinnamon rice: Rachel Hawthorn - Based on Charlotte Woolley's Sel

Method:

Bowl of cooked rice, Spoon of flour, A good spoon of cinnamon, Water

Blend together. Put into a food bag and cut the corner. Fry in deep hot oil.

I feel like I've had doughnuts!!!!

Due to small amount of oil, I used a very small pan. And I will put the oil back in the bottle when it's cool to use for other meals.

Puffed rice: Larna Nicole

There are 2 methods for making it. You can either heat oil and drop plain dry rice into it, it will begin to puff up and float on the top of the oil (literally takes 3-4 minutes) add cinnamon and its a tasty dry treat or you can drain it and add milk like cereal. The other way is to cook the rice (around 20 minutes) lay it on a baking sheet and dehydrate it in a dehydrator or in the oven (this does take time, around 1-2 hours) to fully get rid of excess water. Then pull it apart as best you can and again drop into hot oil it puffs up into mini clouds almost like a lighter popcorn (3-4 minutes) can either add a spice or again cinnamon to it. Maybe worth a go