Cooking On Biogas
Over a few years, cooking and baking have become a huge global trend. Just turn on your TV or scroll your social networks feed and you’ll see people cooking and baking, uploading and posting, showing-off their creativity through flavor and aroma.
Today, when awareness of green technologies is on the rise and people all over the globe are looking for cost-effective solutions, HomeBiogas products are the natural choice, double meaning 🙂 With an attractive price tag, our inspiring customers are enjoying pure and clean energy based on organic waste, and we don’t forget that the final output of cooking gas is usually a very tasty one.
We think it is a great idea to bring you three recipes from passionate cooks, so put on your aprons and sharpen your knives, the heat is on!
Rice with Spinach & Feta Cheese – Guy’s Recipe
Guy is working in our business department and felt that a nice hearty rice is the perfect dish to cook on our HomeBiogas system.
Ingredients
In a pan:
- 1/4 cup of Olive Oil
- 1/4 cup of Pine Nuts
In a pot:
- 2 cups of Basmati Rice
- 3.5 cups water
- Half a cup of white wine
- 1/2 Kg spinach leaves
- 200 gr crumbled feta cheese
- 2 medium onions
- 2 cloves of garlic, minced
- 1 tablespoon of lemon juice
- 1/2 teaspoon of salt + pepper
- Half a teaspoon of Cardamom
Directions
Roast the pine nuts with olive oil in a pan.
Squeeze the excess moisture out of the spinach and chop it.
Pour some olive oil into the pot, meanwhile chop the onions.
Add the onions and the minced garlic into the pot.
When the onion is yellow-brown add the rice and stir everything together.
Add the salt & pepper, keep on stirring and add the cardamom.
Add the white wine and the water and stir.
Let it cook for 5 minutes and add the spinach.
Stir everything and cover the pot.
After 5 more minutes add the roasted pine nuts to the pot.
Cut the feta cheese into small cubes, add it to the pot and stir gently.
Another great dish you can cook as an excellent side-dish is by Stacy, one of our devoted clients who chose to cook using clean and healthier energy, using the resources she has at home.
Stuffed Vegetables – Stacy’s Recipe
Stacy is a devoted customer and recycler. She uses the HomeBiogas 2.0 system in her backyard to cook at her home. She agreed to share with us this wonderful and healthy recipe based on vegetables and rice:
Ingredients
- Long grain white rice.
- 6-8 Peppers
- Olive oil
- Onion and garlic
- Canned petite diced tomatoes
- Tomato sauce
- Dried herbs
- Fresh parsley
- 1/3 cup of parmesan cheese
Directions
Preheat the oven to 200C degrees.
Cook rice according to package instructions.
Meanwhile, trim a part of the tops of the peppers and remove stems, ribs and seeds. Fill a baking dish with about 1/2-inch of water and place peppers upside down in water. Cover tightly with foil and bake for 20 minutes.
Heat olive oil in a large non-stick skillet, add onion and saute for 3 minutes. Move onions to one far side of the skillet.
Stir in tomatoes, 1/2 of the tomato sauce, cooked rice, parsley, dried herbs and add a bit of salt and pepper.
Reduce oven temperature to 170. Turn par-baked peppers upright and fill with the rice.
Pour remaining tomato sauce over the peppers. Cover with foil and continue to bake for 20 minutes.
Remove from the oven, sprinkle with cheese, return to the oven and bake until peppers have reached desired tenderness, about 15 minutes.
Sprinkle with parsley and serve warm.
Malabi Pudding – Ori’s Recipe
You can’t finish-off a wonderful meal without this iconic Middle Eastern dessert – Malabi Milk Pudding. This simple dessert contains only few basic ingredients but it is light, smooth, creamy and represents perfectly the Mediterranean cuisine. All you need to do once you finish is pouring the syrup and toppings of your choice.
This recipe is brought to you by Ori – that’s me! A creative guy, man of the written word and a passionate cook.
Ingredients
- 1/3 cup sugar
- 3 cups whole milk (This ingredient is the source of the “creamy” flavor so make sure to use a good one)
- 1/4 cup cornstarch (the cornstarch is added for the texture)
- 1 tablespoon rose water (rose water gives the Malabi a distinct aroma and flavor)
Directions
In a bowl, mix 1/2 cup of the milk with the cornstarch and 1 tablespoon of rose water. Mix them using a wooden spoon, until the mixture is smooth and free of lumps.
In a saucepan, mix 2 1/2 cups of milk with the sugar. Bring to a boil over medium-high temperature, stirring frequently, until the sugar dissolves into the blend.
When bubbles begin to appear, lower the temperature to low. Mix the cornstarch and stir, and add it to the simmering milk, stirring continuously.
Cook the pudding at a mild simmer, stirring it frequently, for about 5 to 7 minutes until it is thick enough.
That’s it! your tasty Malabi is ready and needs to be chilled. Pour it into serving cups, cover them with a plastic wrap and chill them in the refrigerator for a couple of hours (at least 4).
Once ready, pour your favorite syrup on top (there are some awesome ones you can buy in any supermarket), add some toppings as crushed peanuts, coconut or anything else you like and dive in.
