Here's a delicious Vegan breakfast recipe!
1 ripe banana, mashed
2 cups water
1/2 cup uncooked oatmeal
1 1/2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
vanilla extract to taste (optional)
First mix together the mashed banana and water. Add dry ingredients and mix, leaving lumps in the batter. Cook on a waffle iron according to the manufacturer's instructions.
The batter also works well for pancakes and is especially tasty when you add small berries ( blueberries, raspberries, blackberries, etc) to the mix. To make pancakes, pour 1/2 cup of batter into a hot, lightly oiled frying pan. When bubbles rise through the middle of the pancake, flip and cook until browned underneath.
Top with margarine, syrup, fruits or preserves.
Wednesday, December 30, 2009
Tuesday, December 29, 2009
VEGETARIAN BLACK-BEAN BURRITOS
A deceptively rich and tasty combination of fat-free bean chili, rice, fresh corn, and spicy cheese-all wrapped up in warm flour tortillas.
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
1/2 cup regular long grain rice
4 low-fat tortillas (10 inch diameter)
1 1/4 cups fresh corn kernels
1 can (15 ounces) spicy fat-free black bean chili
1 can (8 ounces) tomato sauce
1/4 cup shredded Monterey Jack cheese with jalapeno chiles
1/3 cup packed fresh cilantro leaves, chopped
Preheat oven to 300 F. In 2 quart saucepan, prepare rice as label direct but do not add salt or butter or margarine.
Meanwhile, wrap tortillas in foil; heat in oven until warm, about 15 minutes.
When rice is done, stir in corn, black-bean chili, and tomato sauce. Heat to boiling over medium-high heat; boil 1 minute.
Spoon about 1 cup chili mixture down center of each tortilla; sprinkle with cheese and cilantro. Fold sides of tortillas over filling. Place burritos seam side down on platter.
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
1/2 cup regular long grain rice
4 low-fat tortillas (10 inch diameter)
1 1/4 cups fresh corn kernels
1 can (15 ounces) spicy fat-free black bean chili
1 can (8 ounces) tomato sauce
1/4 cup shredded Monterey Jack cheese with jalapeno chiles
1/3 cup packed fresh cilantro leaves, chopped
Preheat oven to 300 F. In 2 quart saucepan, prepare rice as label direct but do not add salt or butter or margarine.
Meanwhile, wrap tortillas in foil; heat in oven until warm, about 15 minutes.
When rice is done, stir in corn, black-bean chili, and tomato sauce. Heat to boiling over medium-high heat; boil 1 minute.
Spoon about 1 cup chili mixture down center of each tortilla; sprinkle with cheese and cilantro. Fold sides of tortillas over filling. Place burritos seam side down on platter.
Saturday, December 26, 2009
SPANISH OMELET
Spanish Omelet is more solid than the classic French version and looks a little like an egg pizza. It may be served cut into wedges, with a tomato or mushroom sauce. It is delicious and spicy. The vegetable filling below is merely my suggestion, any vegetable can be used with an eye to interesting combinations of color and texture.
Preparation and cooking time: 1 1/4 hours
Servings: 4
3 oz or 3/8 cup olive oil
2 medium-sized onions, thinly sliced
2 garlic cloves, crushed
1 medium-sized green pepper, white pith removed, seeded and sliced
1 medium-sized sweet potato, peeled and cut into small cubes
4 large tomatoes, quartered
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 oz or 1/4 cup butter or margarine
12 eggs, lightly beaten
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions, garlic, green pepper and sweet potato. Cook, stirring occasionally, for 10 minutes. Add the tomatoes and careful stir in the thyme, salt, pepper and cayenne. Cook the mixture for a further 3 minutes. Remove the pan from the heat.
In a large omelet pan, melt half of the butter or margarine over moderate heat. When the foam subsides, add half of the vegetable mixture. Reduce the heat to low and pour in half of the lightly beaten eggs. Stir in mix. Cook the omelet for 6 to 8 minutes, shaking the pan occasionally to prevent the omelet from sticking, or until the eggs are on the point of setting. Turn the omelet over and cook for a further 2 to 3 minutes, or until the omelet is quite solid.
Slide the omelet out of the pan on to a warmed serving dish. Keep it warm while you cook the second omelet in the same way, using the rest of the butter or margarine. Serve hot.
Preparation and cooking time: 1 1/4 hours
Servings: 4
3 oz or 3/8 cup olive oil
2 medium-sized onions, thinly sliced
2 garlic cloves, crushed
1 medium-sized green pepper, white pith removed, seeded and sliced
1 medium-sized sweet potato, peeled and cut into small cubes
4 large tomatoes, quartered
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 oz or 1/4 cup butter or margarine
12 eggs, lightly beaten
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions, garlic, green pepper and sweet potato. Cook, stirring occasionally, for 10 minutes. Add the tomatoes and careful stir in the thyme, salt, pepper and cayenne. Cook the mixture for a further 3 minutes. Remove the pan from the heat.
In a large omelet pan, melt half of the butter or margarine over moderate heat. When the foam subsides, add half of the vegetable mixture. Reduce the heat to low and pour in half of the lightly beaten eggs. Stir in mix. Cook the omelet for 6 to 8 minutes, shaking the pan occasionally to prevent the omelet from sticking, or until the eggs are on the point of setting. Turn the omelet over and cook for a further 2 to 3 minutes, or until the omelet is quite solid.
Slide the omelet out of the pan on to a warmed serving dish. Keep it warm while you cook the second omelet in the same way, using the rest of the butter or margarine. Serve hot.
Thursday, December 24, 2009
VEGETABLE AND FRUIT STEW
A delicious sustaining meal which is easily prepared and cooked, Fruit and Vegetable Stew may be served with French bread and butter.
Preparation and cooking time: 2 hours
Servings: 4-6
2 pints or 5 cups light vegetable stock
8 oz white kidney beans, soaked in cold water overnight and drained
6 tart apples, peeled, cored and chopped
4 large pears, peeled, cored and chopped
7 oz canned sweetcorn, drained
1 carrot, scraped and finely chopped
8 oz french beans, trimmed and coarsely chopped
2 large potatoes, peeled and roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place the stock and beans in a large saucepan. Set the pan over high heat and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for 1 1/2 hours, stirring occasionally with a wooden spoon.
Add the apples, pears, sweetcorn, carrot, french beans, potatoes, salt and pepper. Re-cover the pan and cook for a further 30 minutes or until all the vegetables and fruit are cooked through and tender.
Remove the pan from the heat. Ladle the stew into a large, warmed serving dish.
Serve at once
Preparation and cooking time: 2 hours
Servings: 4-6
2 pints or 5 cups light vegetable stock
8 oz white kidney beans, soaked in cold water overnight and drained
6 tart apples, peeled, cored and chopped
4 large pears, peeled, cored and chopped
7 oz canned sweetcorn, drained
1 carrot, scraped and finely chopped
8 oz french beans, trimmed and coarsely chopped
2 large potatoes, peeled and roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place the stock and beans in a large saucepan. Set the pan over high heat and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for 1 1/2 hours, stirring occasionally with a wooden spoon.
Add the apples, pears, sweetcorn, carrot, french beans, potatoes, salt and pepper. Re-cover the pan and cook for a further 30 minutes or until all the vegetables and fruit are cooked through and tender.
Remove the pan from the heat. Ladle the stew into a large, warmed serving dish.
Serve at once
Tuesday, December 22, 2009
RICE AND AVOCADO SALAD
Nourishing and satisfying, Rice and Avocado Salad makes an excellent summer lunch or dinner dish.
Preparation and cooking time: 1 1/4 hours
Servings: 4
2 oz or 1/4 cup French Dressing
1 garlic clove, crushed
1 lb or 2 2/3 cups long-grain brown rice, cooked and cooled
2 medium sized avocados, peeled, stoned and chopped
3 medium sized tomatoes, blanched, peeled, seeded and chopped
2 hard boiled eggs, chopped
2 oz mushrooms, wiped clean and sliced
Pour the French dressing into a screw top jar and add the garlic clove. Set the dressing aside for 1 hour.
In a large salad bowl, combine the rice, avocados, tomatoes, eggs and mushrooms together.
Remove the garlic clove from the dressing and discard it. Pour the dressing over the rice mixture. Stir well to blend. Chill the salad in the refrigerator for 1 hour, stirring occasionally, before serving.
Preparation and cooking time: 1 1/4 hours
Servings: 4
2 oz or 1/4 cup French Dressing
1 garlic clove, crushed
1 lb or 2 2/3 cups long-grain brown rice, cooked and cooled
2 medium sized avocados, peeled, stoned and chopped
3 medium sized tomatoes, blanched, peeled, seeded and chopped
2 hard boiled eggs, chopped
2 oz mushrooms, wiped clean and sliced
Pour the French dressing into a screw top jar and add the garlic clove. Set the dressing aside for 1 hour.
In a large salad bowl, combine the rice, avocados, tomatoes, eggs and mushrooms together.
Remove the garlic clove from the dressing and discard it. Pour the dressing over the rice mixture. Stir well to blend. Chill the salad in the refrigerator for 1 hour, stirring occasionally, before serving.
Thursday, December 17, 2009
POTATO GNOCCHI
A delicious filling pasta course, Potato Gnocchi may also be served with a light salad or as a light supper meal on its own.
Preparation and cooking time: 2 hours
Servings: 4-6
2 lb potatoes, scrubbed, cooked, peeled and mashed
2 eggs
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon grated nutmeg
6 oz or 1 1/2 cups flour
1/2 teaspoon baking powder
4 pints water
12 oz 1 1/2 cups hot tomatoes sauce
2 oz or 1/2 cup Parmesan cheese, grated
Put the potatoes into a large mixing bowl. Add the eggs, 1 teaspoon of salt, the pepper and nutmeg and, using a fork or wooden spoon, beat the ingredients together. Gradually sift the flour and baking powder into the mixture, beating constantly, and beat until the dough is smooth and well blended.
Turn the dough into finger shaped mounds, about 1 to 2 inches long, then shape them into rough crescents. Dust them lightly with flour and place them in the refrigerator to chill for 15 minutes.
Remove the gnocchi from the refrigerator and set aside.
Pour the water into a large saucepan and add the remaining salt. Place the pan over high heat and bring the water to the boil. Drop a few of the gnocchi into the boiling water and cook them for about 5 minutes, or until they rise to the surface. With a slotted spoon, remove the gnocchi from the pan and drain them on kitchen paper towels. keep them warm while you cook the remaining gnocchi in the same way.
Arrange the gnocchi in a large, shallow serving dish and pour over the hot tomato sauce. Sprinkle the grated cheese over the top and serve.
Preparation and cooking time: 2 hours
Servings: 4-6
2 lb potatoes, scrubbed, cooked, peeled and mashed
2 eggs
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon grated nutmeg
6 oz or 1 1/2 cups flour
1/2 teaspoon baking powder
4 pints water
12 oz 1 1/2 cups hot tomatoes sauce
2 oz or 1/2 cup Parmesan cheese, grated
Put the potatoes into a large mixing bowl. Add the eggs, 1 teaspoon of salt, the pepper and nutmeg and, using a fork or wooden spoon, beat the ingredients together. Gradually sift the flour and baking powder into the mixture, beating constantly, and beat until the dough is smooth and well blended.
Turn the dough into finger shaped mounds, about 1 to 2 inches long, then shape them into rough crescents. Dust them lightly with flour and place them in the refrigerator to chill for 15 minutes.
Remove the gnocchi from the refrigerator and set aside.
Pour the water into a large saucepan and add the remaining salt. Place the pan over high heat and bring the water to the boil. Drop a few of the gnocchi into the boiling water and cook them for about 5 minutes, or until they rise to the surface. With a slotted spoon, remove the gnocchi from the pan and drain them on kitchen paper towels. keep them warm while you cook the remaining gnocchi in the same way.
Arrange the gnocchi in a large, shallow serving dish and pour over the hot tomato sauce. Sprinkle the grated cheese over the top and serve.
Sunday, December 13, 2009
FRENCH FRIED CAULIFLOWER
This is an interesting, different and fun way to cook cauliflower.
Preparation and cooking time: 1 1/4 hours
Servings: 4
1 large cauliflower, washed, trimmed and broken into flowerets
2 pints or 5 cups of water
1 teaspoon salt
2 eggs
1 teaspoon grated nutmeg
3 oz or 1 cup fine dry breadcrumbs sufficient vegetable oil for deep frying.
Put the cauliflower flowerets into a large saucepan. Pour in the water and add the salt. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to moderate, half cover the pan and cook the cauliflower for 15 minutes, or until it is just tender. Remove the pan from the heat. Drain the cauliflower in a colander.
In a large shallow bowl, lightly beat the eggs and nutmeg together with a kitchen fork. spread out the breadcrumbs on a sheet of greaseproof or waxed paper.
dip the cauliflower flowerets, one by one, into the egg mixture and then into the breadcrumbs, make sure that each floweret is well coated on all sides. Place the flowerets on a sheet of greaseproof or waxed aper and put them in the refrigerator to chill for 10 minutes.
Half fill a large saucepan or deep frying pan with the oil. Place the pan over moderate heat and heat until the oil reaches 360 degrees or until a cube of stale bread dropped in the oil turns brown in 50 seconds.
Drop the flowerets a few at a time into the oil and fry them for 5 minutes or until they are golden brown. with a slotted spoon, remove the flowerets from the pan and drain them on kitchen paper towels. Keep them warm while you fry the remaining flowerets in the same way. Serve piping hot!
Preparation and cooking time: 1 1/4 hours
Servings: 4
1 large cauliflower, washed, trimmed and broken into flowerets
2 pints or 5 cups of water
1 teaspoon salt
2 eggs
1 teaspoon grated nutmeg
3 oz or 1 cup fine dry breadcrumbs sufficient vegetable oil for deep frying.
Put the cauliflower flowerets into a large saucepan. Pour in the water and add the salt. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to moderate, half cover the pan and cook the cauliflower for 15 minutes, or until it is just tender. Remove the pan from the heat. Drain the cauliflower in a colander.
In a large shallow bowl, lightly beat the eggs and nutmeg together with a kitchen fork. spread out the breadcrumbs on a sheet of greaseproof or waxed paper.
dip the cauliflower flowerets, one by one, into the egg mixture and then into the breadcrumbs, make sure that each floweret is well coated on all sides. Place the flowerets on a sheet of greaseproof or waxed aper and put them in the refrigerator to chill for 10 minutes.
Half fill a large saucepan or deep frying pan with the oil. Place the pan over moderate heat and heat until the oil reaches 360 degrees or until a cube of stale bread dropped in the oil turns brown in 50 seconds.
Drop the flowerets a few at a time into the oil and fry them for 5 minutes or until they are golden brown. with a slotted spoon, remove the flowerets from the pan and drain them on kitchen paper towels. Keep them warm while you fry the remaining flowerets in the same way. Serve piping hot!
PINEAPPLE UPSIDE DOWN CAKE
The fruit is arranged decoratively on the bottom of the cake tin and the batter is poured over the top in this popular recipe. When the cake is baked it is turned out, upside-down, to display the fruit. Serve it as a coffee time snack or as a luscious dessert with whipped cream.
Preparation and cooking time: 1 1/2 hours
Servings: 9
5 0z unsalted butter
2 tablespoons soft brown sugar
1 medium sized fresh pineapple, peeled, cored and cut into 9 rings
9 glace cherries
1/2 cup sugar
2 eggs
1 1/2 cups self rising flour, sifted
3 tablespoons milk
Preheat the oven to 350 degrees. With the teaspoon of the butter, grease the sides of an 8 x 8 in cake tin. Cut 2 tablespoons of the remaining butter into small pieces and dot them over the base of the tin. Sprinkle the brown sugar over the top. Arrange the pineapple slices decoratively on top of the sugar, and place a cherry in the centre of each ring. Set aside.
In a medium sized mixing bowl, beat the remaining butter with a wooden spoon until it is soft and creamy. Add the sugar and cream it with the butter until the mixture is light and fluffy. Add the eggs, one at a time, beating well until they are thoroughly blended. using a large metal spoon, fold in the flour. Stir in enough of the milk to give the batter a dropping consistency.
Spoon the batter into the cake tin, being careful not to dislodge the cherries. Smooth down the top of the batter with a table knife. Place the cake tin in the over an bake the cake for 50 minutes to 1 hour or until the cake is golden brown and skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and allow the cake to cool for 5 minutes. Run a knife around the sides of the cake. Invert a serving dish over the cake tin an reverse the two. The cake should slide out easily. If you choose you can decorate each cherry with two angelica leaves if desired.
Serve the cake immediately or set it aside to cool before serving.
Preparation and cooking time: 1 1/2 hours
Servings: 9
5 0z unsalted butter
2 tablespoons soft brown sugar
1 medium sized fresh pineapple, peeled, cored and cut into 9 rings
9 glace cherries
1/2 cup sugar
2 eggs
1 1/2 cups self rising flour, sifted
3 tablespoons milk
Preheat the oven to 350 degrees. With the teaspoon of the butter, grease the sides of an 8 x 8 in cake tin. Cut 2 tablespoons of the remaining butter into small pieces and dot them over the base of the tin. Sprinkle the brown sugar over the top. Arrange the pineapple slices decoratively on top of the sugar, and place a cherry in the centre of each ring. Set aside.
In a medium sized mixing bowl, beat the remaining butter with a wooden spoon until it is soft and creamy. Add the sugar and cream it with the butter until the mixture is light and fluffy. Add the eggs, one at a time, beating well until they are thoroughly blended. using a large metal spoon, fold in the flour. Stir in enough of the milk to give the batter a dropping consistency.
Spoon the batter into the cake tin, being careful not to dislodge the cherries. Smooth down the top of the batter with a table knife. Place the cake tin in the over an bake the cake for 50 minutes to 1 hour or until the cake is golden brown and skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and allow the cake to cool for 5 minutes. Run a knife around the sides of the cake. Invert a serving dish over the cake tin an reverse the two. The cake should slide out easily. If you choose you can decorate each cherry with two angelica leaves if desired.
Serve the cake immediately or set it aside to cool before serving.
Saturday, December 12, 2009
CHOCOLATE SOUFFLE
Light and delicate, this hot Chocolate souffle is an elegant dessert to serve for a luncheon or dinner party.
Preparation and cooking time: 1 1/4 hours
Servings: 4
3 1/2 oz dark semi sweet cooking chocolate broken into small pieces
2 tablespoons water
15 oz milk
3 tablespoons vanilla sugar or 1 teaspoon vanilla and 3 tablespoons sugar
3 tablespoons arrowroot
1 tablespoon butter or margarine, cut into small pieces
2 teaspoons butter or margarine softened
3 egg yolks
5 egg whites
1 tablespoon icing sugar, sifted (confectioners' sugar)
Put the chocolate and water in a heavy, medium sized saucepan. Melt the chocolate over low heat stirring occasionally.
Put the milk in another heavy, medium sized saucepan and scald it over low heat (bring it just under boiling point). Spoon out about 3 tablespoons of the milk, put it in a cup and place to one side. Add the vanilla sugar or vanilla essence and sugar to the milk in the saucepan and stir well with a wooden spoon. when the sugar has dissolved, add the melted chocolate and stir well. Remove the pan from the heat.
Add the arrowroot to the reserved 3 tablespoons of milk in the cup and mix to a smooth paste. Add the dissolved arrowroot to the milk and chocolate mixture in the pan and stir well. Replace the saucepan on moderate heat an bring to the boil. As soon as boiling point is reached, remove the pan from the heat. Dot the surface of the mixture with the pieces of butter or margarine, cover the pan and leave to cool to room temperature.
While the chocolate mixture is cooking, -prepare the souffle dish. Grease a 2 pint or 5 cup souffle dish with half of the softened butter or margarine. Grease a folded sheet of greaseproof or waxed paper with the remaining softened butter or margarine and tie it around the outside of the dish, projecting 2 inches above the rim.
Preheat the oven to 375 degrees.
When the chocolate mixture has cooled, add the egg yolks, one at a time, beating well between each addition.
In a medium sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a melt spoon, careful fold the egg whites into the chocolate mixture.
Spoon the mixture into the prepared souffle dish and place it in the oven. Bake the souffle for 30 minutes or until it is puffed up and lightly browned.
After 25 minutes remove the souffle from the oven and quickly dust the top with the icing sugar. Slide the souffle back into the oven an bake for a further 5 minutes.
Remove the souffle from he oven and remove the paper collar. Serve immediately.
Preparation and cooking time: 1 1/4 hours
Servings: 4
3 1/2 oz dark semi sweet cooking chocolate broken into small pieces
2 tablespoons water
15 oz milk
3 tablespoons vanilla sugar or 1 teaspoon vanilla and 3 tablespoons sugar
3 tablespoons arrowroot
1 tablespoon butter or margarine, cut into small pieces
2 teaspoons butter or margarine softened
3 egg yolks
5 egg whites
1 tablespoon icing sugar, sifted (confectioners' sugar)
Put the chocolate and water in a heavy, medium sized saucepan. Melt the chocolate over low heat stirring occasionally.
Put the milk in another heavy, medium sized saucepan and scald it over low heat (bring it just under boiling point). Spoon out about 3 tablespoons of the milk, put it in a cup and place to one side. Add the vanilla sugar or vanilla essence and sugar to the milk in the saucepan and stir well with a wooden spoon. when the sugar has dissolved, add the melted chocolate and stir well. Remove the pan from the heat.
Add the arrowroot to the reserved 3 tablespoons of milk in the cup and mix to a smooth paste. Add the dissolved arrowroot to the milk and chocolate mixture in the pan and stir well. Replace the saucepan on moderate heat an bring to the boil. As soon as boiling point is reached, remove the pan from the heat. Dot the surface of the mixture with the pieces of butter or margarine, cover the pan and leave to cool to room temperature.
While the chocolate mixture is cooking, -prepare the souffle dish. Grease a 2 pint or 5 cup souffle dish with half of the softened butter or margarine. Grease a folded sheet of greaseproof or waxed paper with the remaining softened butter or margarine and tie it around the outside of the dish, projecting 2 inches above the rim.
Preheat the oven to 375 degrees.
When the chocolate mixture has cooled, add the egg yolks, one at a time, beating well between each addition.
In a medium sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a melt spoon, careful fold the egg whites into the chocolate mixture.
Spoon the mixture into the prepared souffle dish and place it in the oven. Bake the souffle for 30 minutes or until it is puffed up and lightly browned.
After 25 minutes remove the souffle from the oven and quickly dust the top with the icing sugar. Slide the souffle back into the oven an bake for a further 5 minutes.
Remove the souffle from he oven and remove the paper collar. Serve immediately.
PILAFF OF FRUIT AND NUTS
A fresh and different tasting rice dish, Pilaff of Fruit and Nuts make a beautiful summer lunch or supper. Serve it with a well chilled light Sylvaner wine.
Preparation and cooking time: 40 minutes
Servings: 4-6
2 oz or 1/4 cup corn oil
4 oz or 2/3 cup dried apricots, soaked overnight, drained and chopped
2 oz or 1/3 cup dried prunes, soaked overnight, drained and chopped
3 oz or 1/2 cup seedless raisins soaked in cold water for 30 minutes and drained
2 carrots, scraped and thinly sliced
5 oz or 5/8 cup orange juice
2 large bananas
3 oz or 1/2 cup walnuts, chopped
2 tablespoons pine kernels
1 tablespoon clear honey
8 oz or 1 1/3 cups long grain brown rice, washed, soaked in cold water for 30 minutes and drained
15 oz or 1 7/8 cups water
1 small onion, sliced and pushed out into rings
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the apricots, prunes, raisins, carrots and orange juice. Cook, stirring occasionally, for 5 minutes. Reduce the heat to low and add the bananas, walnuts, pine kernels and honey and stir well to blend.
Add the rice to the pan and pour in the water. Increase the heat to high and bring the liquid to the boil. Cover the pan, reduce the heat to low and simmer, stirring occasionally, for 20 to 25 minutes or until the rice is tender and all the water has been absorbed.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Arrange the onion rings on top and serve.
Preparation and cooking time: 40 minutes
Servings: 4-6
2 oz or 1/4 cup corn oil
4 oz or 2/3 cup dried apricots, soaked overnight, drained and chopped
2 oz or 1/3 cup dried prunes, soaked overnight, drained and chopped
3 oz or 1/2 cup seedless raisins soaked in cold water for 30 minutes and drained
2 carrots, scraped and thinly sliced
5 oz or 5/8 cup orange juice
2 large bananas
3 oz or 1/2 cup walnuts, chopped
2 tablespoons pine kernels
1 tablespoon clear honey
8 oz or 1 1/3 cups long grain brown rice, washed, soaked in cold water for 30 minutes and drained
15 oz or 1 7/8 cups water
1 small onion, sliced and pushed out into rings
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the apricots, prunes, raisins, carrots and orange juice. Cook, stirring occasionally, for 5 minutes. Reduce the heat to low and add the bananas, walnuts, pine kernels and honey and stir well to blend.
Add the rice to the pan and pour in the water. Increase the heat to high and bring the liquid to the boil. Cover the pan, reduce the heat to low and simmer, stirring occasionally, for 20 to 25 minutes or until the rice is tender and all the water has been absorbed.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Arrange the onion rings on top and serve.
PUMPKIN WITH GREEN BEANS
An unusual and colourful dish, pumpkin with green beans make an excellent accompaniment to risottos or omelets.
Preparation and cooking time: 45 minutes
Servings: 4-6
1 1/2 lb pumpkin, peeled and cut into 2 inch cubes
4 pints of water
2 teaspoons salt
1 lb green beans, trimmed
4 oz or 1/2 cup vegetable oil
Put the pumpkin into a large saucepan. Pour over half of the water and add 1 teaspoon of salt. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to moderate and cook the pumpkin for 20 minutes or until it is just tender. Remove the pan from the heat and drain the pumpkin in a colander. Set aside.
meanwhile, put the green beans into a large saucepan. Pour in the remaining water and add the remaining salt. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to moderate and cook the green beans for 20 minutes, or until they are tender. Remove the pan from the heat. Drain the beans in a colander. Arrange them on the bottom of a large, warmed serving dish and keep warm. Set aside.
in a large frying pan, heat the oil over moderate heat. When the oil is hot, add the pumpkin cubes. cook them, stiffing and turning occasionally for 12 to 15 minutes or until they are lightly browned. With a slotted spoon, transfer the pumpkin cubes to the serving dish with the green beans. Serve at once.
Preparation and cooking time: 45 minutes
Servings: 4-6
1 1/2 lb pumpkin, peeled and cut into 2 inch cubes
4 pints of water
2 teaspoons salt
1 lb green beans, trimmed
4 oz or 1/2 cup vegetable oil
Put the pumpkin into a large saucepan. Pour over half of the water and add 1 teaspoon of salt. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to moderate and cook the pumpkin for 20 minutes or until it is just tender. Remove the pan from the heat and drain the pumpkin in a colander. Set aside.
meanwhile, put the green beans into a large saucepan. Pour in the remaining water and add the remaining salt. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to moderate and cook the green beans for 20 minutes, or until they are tender. Remove the pan from the heat. Drain the beans in a colander. Arrange them on the bottom of a large, warmed serving dish and keep warm. Set aside.
in a large frying pan, heat the oil over moderate heat. When the oil is hot, add the pumpkin cubes. cook them, stiffing and turning occasionally for 12 to 15 minutes or until they are lightly browned. With a slotted spoon, transfer the pumpkin cubes to the serving dish with the green beans. Serve at once.
POTATOES STUFFED WITH CORN
Baked potatoes are especially popular in the United States, where the Idaho potato is particularly suitable for this form of cooking. This dish is an interesting and different way of serving this popular vegetable and the potatoes may be topped with strips of pimiento, walnut halves or grated cheese.
Preparation and cooking time: 2 hours
Servings: 6
6 large baking potatoes, scrubbed
12 oz canned cream-style sweetcorn
3 tablespoons finely chopped walnuts
1 teaspoon salt
1/2 teaspoon white pepper
Preheat the oven to fairly hot 400 degrees F. Prick the potatoes in two or three places with a kitchen fork. Place them directly on the centre shelf in the oven and bake for 1 hour, or until the potatoes feel soft when squeezed.
Remove the potatoes from the oven. With a sharp knife cut a cross in the top of each potato and press it gently so that it opens. Scoop out the potato flesh, leaving only about a 1/8 in thick potato shell. Set the shells aside. Put the potato flesh in a medium sized mixing bowl and mash it well with a fork or potato masher.
Reduce the oven temperature to moderate 350 degrees F. Add the sweetcorn, nuts, salt and pepper to the potato flesh and beat the mixture until all the ingredients are well blended.
Spoon the sweetcorn mixture back into the potato shells. Place the stuffed potatoes on a baking sheet and bake in the oven for a further 15 to 20 minutes.
Remove from the oven and garnish each stuffed potato with a parsley sprig, strips of pimiento, a walnut half or grated cheese. Serve at once.
Preparation and cooking time: 2 hours
Servings: 6
6 large baking potatoes, scrubbed
12 oz canned cream-style sweetcorn
3 tablespoons finely chopped walnuts
1 teaspoon salt
1/2 teaspoon white pepper
Preheat the oven to fairly hot 400 degrees F. Prick the potatoes in two or three places with a kitchen fork. Place them directly on the centre shelf in the oven and bake for 1 hour, or until the potatoes feel soft when squeezed.
Remove the potatoes from the oven. With a sharp knife cut a cross in the top of each potato and press it gently so that it opens. Scoop out the potato flesh, leaving only about a 1/8 in thick potato shell. Set the shells aside. Put the potato flesh in a medium sized mixing bowl and mash it well with a fork or potato masher.
Reduce the oven temperature to moderate 350 degrees F. Add the sweetcorn, nuts, salt and pepper to the potato flesh and beat the mixture until all the ingredients are well blended.
Spoon the sweetcorn mixture back into the potato shells. Place the stuffed potatoes on a baking sheet and bake in the oven for a further 15 to 20 minutes.
Remove from the oven and garnish each stuffed potato with a parsley sprig, strips of pimiento, a walnut half or grated cheese. Serve at once.
STUFFED BAKED POTATOES
A delicious and filling dish suitable for a light informal lunch or dinner, these baked potatoes are stuffed with a mixture of eggs, butter, cream and chives.
Preparation and cooking time 2 1/4 hours.
Servings-4
4 large potatoes, scrubbed and dried
1 tablespoon butter
1 tablespoon snipped chives
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
4 tablespoons double (heavy) cream
4 eggs, lightly beaten
Preheat the oven to fairly hot 375 degrees F. Prick the potatoes lightly with a fork. Place the potatoes on the centre shelf in the oven and bake them for 1 1/2 hours.
Remove the potatoes from the oven and cut off a 1 inch lid from the top of each one. Using a teaspoon, scoop out the potato flesh, taking care not to break the skin.
In a medium sized mixing bowl, mash the potato flesh and butter together, using a fork or potato masher. Add the chives, salt, pepper and nutmeg. Stir in the cream and beat until the ingredients are thoroughly combined. Gradually beat in the eggs.
Stuff equal amounts of the egg and cream filling into each potato. Place the potatoes in a baking dish and return them to the oven. Bake for 10 to 12 minutes, or until the tops of the fillings are lightly browned.
Remove the potatoes from the oven and serve at once.
Preparation and cooking time 2 1/4 hours.
Servings-4
4 large potatoes, scrubbed and dried
1 tablespoon butter
1 tablespoon snipped chives
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
4 tablespoons double (heavy) cream
4 eggs, lightly beaten
Preheat the oven to fairly hot 375 degrees F. Prick the potatoes lightly with a fork. Place the potatoes on the centre shelf in the oven and bake them for 1 1/2 hours.
Remove the potatoes from the oven and cut off a 1 inch lid from the top of each one. Using a teaspoon, scoop out the potato flesh, taking care not to break the skin.
In a medium sized mixing bowl, mash the potato flesh and butter together, using a fork or potato masher. Add the chives, salt, pepper and nutmeg. Stir in the cream and beat until the ingredients are thoroughly combined. Gradually beat in the eggs.
Stuff equal amounts of the egg and cream filling into each potato. Place the potatoes in a baking dish and return them to the oven. Bake for 10 to 12 minutes, or until the tops of the fillings are lightly browned.
Remove the potatoes from the oven and serve at once.
Subscribe to:
Posts (Atom)