RaeAllen.net

Minutiae

  • Artist Melanie Capel working on a piece at the 2024 Benalla Street Art Festival @melanie_capel

  • Street Art

    REKA street art abstract

    Artwork from REKA on the side of Hides Bakery, Benalla. Painted during the 2024 Benalla Street Art Festival #streetart @rekaone
    March 30, 2024 at 01:11PM via Instagram https://instagr.am/p/C5H3GtoPrcw/

  • An easy vegetable curry recipe for the slow cooker

    Print

    An easy vegetable curry recipe for the slow cooker

    Recipe by Rae Allen
    Servings

    8

    servings
    Prep time

    30

    minutes
    Cooking time

    8

    hours 
    Calorieskcal
    Total time

    8

    hours 

    30

    minutes

    Great easy vegetable curry recipe for those cold winter days. Will be cooked and hot when you get home.

    Ingredients

    • 1 tablespoon canola oil

    • 1 brown onion, finely chopped

    • 4 garlic cloves, minced

    • 3 teaspoons ground coriander

    • 1-1/2 teaspoons ground cinnamon

    • 1 tablespoon fresh or 1 teaspoon ground ginger

    • 1 teaspoon ground turmeric

    • 1/2 teaspoon cayenne pepper

    • 2 tablespoons tomato paste

    • 2 cans (420g each) butter beans, rinsed and drained

    • 3 cups cubed peeled potatoes

    • 3 cups cauliflower florets

    • 2 cups carrots chopped

    • 1 can (410g ) crushed tomatoes

    • 500ml vegetable stock

    • 1 cup coconut milk

    • 1/2 teaspoon pepper

    • 1/4 teaspoon salt

    Directions

    • Set the slow cooker to the saute setting if you have one, otherwise saute in a fry pan.  Heat the oil over medium heat. Add the onion and saute until soft. Add garlic and spices, cook and stir for another 1 minute. Stir in tomato paste, cook for another 1 minute. Add the result to the slow cooker
    • Take one can of the butter beans and mash to a smooth paste the add to the slow cooker
    • Add the other can of beans, the can of tomatoes and the potato, cauliflower and carrots and mix
    • Add the vegetable stock and the coconut milk and season with the salt and pepper.
    • Mix well then set the slow cooker to slow and low. On mine this will yake 8 hours so prep in the morning if you want it for dinner that night.

  • Slow Cooker Broad Bean Soup

    A blended soup using broad beans over a basic onion, celery and carrot base

    Print

    Slow Cooker Broad Bean Soup

    Recipe by Rae AllenCourse: SoupsDifficulty: Easy
    Servings

    8

    servings
    Prep time

    20

    minutes
    Cooking time

    8

    hours 
    Total time

    8

    hours 

    20

    minutes

    A blended soup using broad beans over a basic onion, celery and carrot base

    Ingredients

    • Soup

    • 2 Carrots cut into chunks

    • 2 stalks of celery, cut into chunks

    • 2 onions, cut into quarters

    • 2 cloves of garlic, peeled

    • 1 apple cut into chunks without a core

    • 1 can peeled tomatoes – 440g

    • 1 cup dried broad beans, soaked and peeled

    • 1 litre chicken stock

    • 1 litre water

    • Serving

    • 75 ml sour cream

    • herbs, parsley or chives to garnish

    Directions

    • Combine all the soup ingredients in a slow cooker
    • Set on low heat and for 8 hours
    • In a blender puree until smooth
    • Serve garnished with sour cream and herb

    A blended soup using broad beans over a basic onion, celery and carrot base

  • Peanut butter and oat biscuits

    Print

    Ingredients

    • 250g peanut butter

    • 1 1/2 cups brown sugar

    • 3 tablespoons melted butter

    • 2 large eggs

    • 1 teaspoon baking soda

    • 1 teaspoon vanilla extract

    • 1 1/2 cups oats

    Print

    Directions

    • Preheat the oven to 180C. Line large baking tray with baking paper
    • In mixing bowl, combine the peanut butter with the sugar and melted butter. Mix until well combined.
    • Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.
    • Drop large soup spoon of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 2cm.
    • Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. They will flatten more as they cool.
    • Let the cookies cool for 10 minutes on the tray before transferring them to a cooling rack.
    • Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

    Details

    Servings
    Prep time
    Cooking time
    Calories

    Based on the Peanut Butter Oat Cookies recipe from Cookie and Kate https://cookieandkate.com/peanut-butter-oatmeal-cookies-recipe/

  • Vegan ANZAC biscuits

    Print

    Vegan ANZAC biscuits

    Recipe by Rae AllenCourse: BiscuitsCuisine: AustralianDifficulty: Easy
    Servings

    20

    biscuits
    Prep time

    10

    minutes
    Cooking time

    40

    minutes
    Calories per bisuit

    100

    kcal
    des

    I made this adaptation to my traditional ANZAC biscuits for my vegan son

    Ingredients

    • 1 cup rolled oats

    • 1 cup self-raising flour

    • 1 cup desiccated coconut

    • 1 cup brown sugar

    • 1 Tablespoon golden syrup

    • 125g Nuttelex

    • 1 cup warm water

    Directions

    • Mix dry ingredients (oats, flour, coconut) together
    • add brown sugar and mix into dry mixture, breaking up any lumps
    • add golden syrup and Nuttelex and begin to mix in
    • add the cup of warm water. I use warm water as it helps the brown sugar and Nuttelex to dissolve into the mixture. Mix well
    • preheat fan-forced oven to 160C
    • put baking paper on an oven tray and place spoons of the mix, spread well apart. Flatten the spoonfuls slightly
    • place in oven and bake for about 20 minutes
    • Remove from oven and allow to cool. The biscuits will be crisp on top but soft on bottom so turn over.

    Notes

    • Use ffmpeg to measure loudness of audio file

      From the directory containing ffmpeg.exe run:

      ffmpeg -i /path/to/inputfile.mp3 -af loudnorm=I=-16:dual_mono=true:TP=-1.5:LRA=11:print_format=summary -f null -

      Result should look like:

      Input Integrated:    -18.4 LUFS
      Input True Peak:      -0.0 dBTP
      Input LRA:             7.4 LU
      Input Threshold:     -28.6 LUFS   Output Integrated:   -16.8 LUFS

      Output True Peak:     -1.5 dBTP
      Output LRA:            6.7 LU
      Output Threshold:    -27.0 LUFS   Normalization Type:   Dynamic
      Target Offset:        +0.8 LU

      @rae@bne.social

    • Vegetable curry

      Ingredients

      • 2 large potatoes
      • 1 large carrot
      • 1/2 large brown onion
      • 2 cloves garlic
      • 1 teaspoon oil
      • 1 400g can of Red Kidney Beans
      • 1 400ml can of Coconut Milk
      • 1 teaspoon of curry powder
      • 1 teaspoon of ras el hanout
      • turmeric, cayenne pepper, salt to taste

      Method

      1. dice onion, and chop garlic cloves
      2. add these to a heavy-based tagine or pan with a teaspoon of olive oil and cook until onion is translucent
      3. cube potatoes and carrots and microwave for 5 minutes.
      4. Add potatoes and carrots to pan or tagine
      5. add the coconut milk plus the curry and ras el hanout and mix in
      6. after about five minutes fast the sauce and add turmeric, cayenne pepper and salt to taste.
      7. Bring mixture to a simmer and cover
      8. check regularly so potato doesn’t catch
      9. . The dish should be ready once the potato and carrots are soft and have absorbed the flavours.

      This recipe will make a lot of vegetable curry but leftovers freeze well. You can also use the leftovers as the filling for pies.

    • Spicy leek and potato soup

      This recipe is only for a two person serving to up size for more

      Ingredients:

      • 1 large leek
      • 2 large potatoes
      • 2 cloves of garlic
      • 2 cups vegetable stock
      • 1 tablespoon of butter, margarine or equivalent
      • 1/2 teaspoon turmeric
      • 1/2 teaspoon chilli flakes
      • salt/pepper to taste

      Method

      1. chop the green bits and the root off the leeks and slice finely
      2. leeks are notorious for catching bits of grit while growing so wash well. I use a coarse colander.
      3. place the tablespoon of butter or oil in a large pot and melt.
      4. add the garlic and the leek and cook while stirring until soft.
      5. peel the potatoes and chop into 1-2 cm cubes
      6. Add the potatoes, the turmeric and chilli flakes and mix in
      7. Add the vegetable stock and simmer until the potatoes are soft
      8. Use a blender to puree the soup and place back into the pot
      9. Add salt and pepper to taste, and heat just before serving

      I don’t use cream as I often freeze half of the soup and without cream, it will keep for a couple of months. I normally serve with small crusty dampers

    • GT1a Aiphone tenant intercom

      GT-1A-Intercom-Consumer-Operation-GuideDownload