Coburg Farmers Market again after a busy October. We bought lots of nice fruit and vegies and lots of interesting foods. After we had filled our recyclable bags, I noticed a table of pens and glue and sequins. Craft! We went over and Sylvia made an elephant mask. I was sorry to hear this was the last week of the craft table.
homemade sourdough bread. You might have expected that I would have used all the fresh produce for dinner. Um...no. I had leftover Mexican rice in the fridge and little energy for fancy food. It was a great opportunity to try out some arepas.
For the initiated, masa lista is a very fine corn flour that is treated with lime and used for making tortillas or arepas because it binds well into a dough. (According to this post, masa lista is made from white corn and masa harina is made from yellow corn.) I am yet to find masa harina in Melbourne. I can tell you that masa lista works well for arepas.
potato scones that we make from time to time. E and I loved them. They were great with Mexican rice, tofu bacon, diced cheese and steamed broccoli. Sylvia initially enjoyed them and then decided she only liked the crisp outsides and not the soft insides.
We still had leftover Mexican rice when we got home and I took the opportunity to try my hand at tortillas with the masa lista. It wasn't quite so straight forward. I am still experimenting with corn tortillas and once I am happy with them I will share more. Meanwhile, it is good to know I can make these arepas with ease. I will make my way through the masa lista!
Wellness Weekends. And now for something totally off topic, I have some Random Quicklinks to share:
- Vegan Food Magazine: New free online magazine
- Kryal Castle - I saw this listed for a tourism award this week and was fascinated because I remember going to this faux castle when a kid.
- Lisa Wilkinson and Annabel Crabb lament viewer obsession with female tv journalists' appearance - Daily Life
- Why some foods should carry a cancer risk warning - The Conversation
- Weird books that really exist - mental floss
Previously on Green Gourmet Giraffe:
One year ago: In my kitchen - November 2012
Two years ago: CC Cheesy pumpkin sausages
Three years ago: Butterfly birthday cake
Four years ago: PPN Sausages Pasta, Garden and Global Warming
Five years ago: A cool week of casseroles
Six years ago: Choc Chip Cookies at the Zoo
Venezuelan-Style Mini Arepas
Lightly adapted from The Taste Space
serves 2 to 4
1 cup masa harina (or masa lista)
3/2 tsp sea salt
1 1/2 cups boiling water
oil for frying (I used rice bran oil)
Mix masa harina, salt and boiling water until you have a soft dough that feels like playdough. Leave for 5 to 10 minutes (to make it easier to shape).
Dampen hands and roll handfuls about the size of a golf ball into balls and flatten gently into discs (or arepas). (I think my hands might have got a little less sticky if I had kept them damp.)
Heat heavy bottomed non-stick frypan over medium high heat. Pour in about 1-2 tbsp of oil. Place arepas in the pan and fry for about 8 minutes or until a light golden brown. Fry another 4 to 5 minutes on the other side or until golden brown. Serve warm. Best eaten soon after cooking.
On the Stereo:
Fin de Siecle - The Divine Comedy