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Post by suze on Jul 30, 2013 18:31:57 GMT
Courgette pasta
Bake 3 large courgettes ( cut into thick slices) with a little olive oil and several large cloves of garlic, takes about 40 mins @ 180. They need a little oil and should brown slightly. Turn oven off while you complete the rest...
Simmer 150g of roughly chopped field mushrooms in a bit of stock made from a little water and tamari soy sauce with a tablespoon of freshly chopped parsley. When just cooked remove from stock with a slotted spoon and add to cooked courgette, leave in the warm oven.
Top up the stock in the saucepan with boiling water and cook 120g of wholemeal pasta
Meanwhile skin the baked garlics and mash into a paste.
Drain pasta and sluice in some oil, sesame would be ideal, then stir the garlic paste in.
Toss this garlicky pasta into the warm veg, sprinkle with more fresh parsley and serve.
Could also add a little finely chopped ginger at the mushroom stock bit.
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Post by suze on Aug 20, 2013 9:51:54 GMT
Mushroom and Pea CurryHaving eaten a dish called this at the Southern Indian restaurant in Cheshire, I trawled around to get ideas for how to cook it and invented this version of my own, which it pretty good, I must say .. Works well with those big dark mushrooms that throw out a dark juice, but probably works with any sort ... IngredientsBig box of field mushrooms - sliced 6 oz frozen peas - bring to boil and drain ghee or veg oil 1 tsp turmeric black pepper 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground cinnamon 4/5 cloves of garlic - crushed 1 tbsp tomato puree few spoons of water 2 tbsp grated cream of coconut MethodBoil and drain peas Fry all the spices in the oil Add garlic and fry a little more Add mushrooms and fry ( if you are on a diet and not using much oil you will need a few drops of water now!) When mushrooms are wilting add tom puree and more water if the spices are not coating all the mushrooms - aim for a small amout of sauce, not a big gravy effect) Add peas Add grated coconut Make it all warm and dissolve the coconut .. serve! --------------- It takes about 5 minutes to cook this, but is doesn't harm to let it sit, covered, in a warm oven to soften the spices a little.
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Post by suze on Aug 26, 2013 8:38:22 GMT
Chcolate Mousse! Made four dishes of this yummy dessert using these ingredients 4 small over-ripe avocadoes - roughly chopped 1 vanilla pod (or tsp of extract) 1/2 cup chopped dried dates or apricots (soaked) 1/2 cup agave syrup 3/4 cup cocoa powder 1/2 cup water 1. Whizz the dried fruit with vanilla and agave syrup (I had to use hand blender to do the fruit and then the food processor for the main mixture) 2. Add the avocado and cocoa - pulse. 3. Drizzle in the water (at this point you could add oragne juice and orange zest I reckon .. not tried it .. or BOOZE!) 4. Put into pretty dishes, refrigerate for an hour or two. I served it decorated with chopped hazelnuts and some raspberries .. it was very good! Will keep up to three days in fridge (in theory!) and can freeze for up to a month, but not tried it ... Got the recipe from this website: www.rawfoodrecipes.com/taking cranky to a whole other level ..... ;D
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Post by suze on Oct 27, 2013 19:36:57 GMT
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Post by suze on Nov 3, 2013 19:36:57 GMT
Spicy Squash
One decent sized butternut squash cut into dice
In a big bowl mix together: Glug of oil Tsp of chilli paste Tsp of cumin seeds Tsp of fennel seeds Tsp ground fenugreek Tsp of mustard seeds Grind or two of black pepper Salt
Stir these together then add the squares of squash, stir to distribute seeds to squares then tip into lightly oiled roasting tin. Roast at 190 for about 30 minutes.
Makes a credible side dish, alternative to spud or rice. Tasty. [/font][/b]
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Post by Mark on Nov 4, 2013 17:13:03 GMT
I might try your latest recipe, I've often wondered how to cook squash.
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Post by suze on Nov 5, 2013 0:02:55 GMT
we usually make soup with them, but this roasty thing is rather nice, goes a bit like a sweet potato effect .... they dry out a bit, and go quite a lot smaller ...
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Post by suze on Dec 24, 2013 17:06:07 GMT
Chcolate Mousse! Made four dishes of this yummy dessert using these ingredients 4 small over-ripe avocadoes - roughly chopped 1 vanilla pod (or tsp of extract) 1/2 cup chopped dried dates or apricots (soaked) 1/2 cup agave syrup 3/4 cup cocoa powder 1/2 cup water 1. Whizz the dried fruit with vanilla and agave syrup (I had to use hand blender to do the fruit and then the food processor for the main mixture) 2. Add the avocado and cocoa - pulse. 3. Drizzle in the water (at this point you could add oragne juice and orange zest I reckon .. not tried it .. or BOOZE!) ..... ;D So I did it again, soaking dried apricots in Cointreau, increasing the amount of fruit and cocoa slightly, to make two avocados make 4 small deserts with the recipe 1/2-end. It is scrummy, and you certainly don't need much of it to get a great little treat.
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jani
New Member
Posts: 8
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Post by jani on Jan 21, 2014 21:58:04 GMT
Chicken Curry:
ingredients
spices .. listed below 400g chopped tomatoes 1/2pint stock coconut oil for frying 300g organic chicken 4 clives garlic 1 1/2" fresh ginger handful of vegetables .. optional 1/2 tsp agave syrup
In one small bowl, put the following spices
1 tsp ground cumin 1 tsp ground turmeric 1 tsp ground coriander 1/2 tsp cayenne pepper 1/2 tsp paprika ground black pepper
Cut approx. 300g organic free range chicken into small pieces, season with a little salt and pepper and leave to one side.
Peel and chop four cloves of garlic and approximately 1 1/2 inches of fresh ginger.
Make up 1/2 pint of vegetable or chicken stock.
Chop one large or two small onions into small pieces and fry in a good tsp of coconut oil over low heat until beginning to soften.
Add in the bowl of spices and fry lightly over a medium heat, add in the garlic and ginger and continue to fry for 1 - 3 minutes.
Add the chicken and fry for three minutes on high heat, add 1/2 tsp of agave syrup. Stir in the stock and 400g of chopped tomatoes cook for 45 minutes or until the chicken is thoroughly cooked.
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Post by suze on Feb 10, 2014 9:37:05 GMT
Thanks for sharing your recipe .. it makes a change to read some from someone else!
I've never used coconut oil for frying!
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Post by suze on Mar 30, 2014 12:08:48 GMT
Another sweetish recipe I did today .. these are usually made with white flour and served with syrup, which is not very A-C, but use wholemeal flour and dont bother with syrup and these make a good desert or breakfast ... Bluberry PancakesIngredients1 punnet of bluberries - rinsed and dried carefully 4oz wholemeal self-raising flour tsp salt tsp bicarb. 4 oz milk 1 or more tsp good vanilla extract 1 egg 1oz butter, melted. MethodPut dry ingredients in a small bowl and make a dip in the centre. Add the egg and vanilla extract to the milk in a jug - whisk vigorously Gradually stir the milky mixture into the flour, starting with the "well" -- incorporating the edges of the well of flour (in traditional batter-forming fashion ) If it seems too thick you can add a littl more milk. When the flour is fully mixed whisk it all a bit more then add 1/2 the melted butter and stir that through. At this point it is a good idea to let the batter rest for at least 1/2 an hour. Cook the pancakes in a large, heavy frying pan, over a medium heat. Brush the pan frugally with a litte of the melted butter. Use one tablespoon of batter per pancake, I did three at a time. Drop 5-6 berries into each pancake as soon as you spoon the batter into the pan. (Ialso tricked a drop more batter over the berries ... Cook for about 2 mins. The bottom will be quite brown and the top should be bubbling slightly and starting to set. Flip and cook for another 2 minutes on the other side. Keep them warm in the oven while you cook the rest, I got exactly a dozen from this volume of batter. Serve with the remaining berries sprinkled on top and a good dollop of plain yogurt .. Quite a treat!
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Post by suze on Oct 26, 2014 21:15:19 GMT
OoOoOohHhH - I am pleased with this and dont even know what to call it .. Chinese Mushroom Pasta1 box of mixed exotic mushrooms, incl oyster - cleaned and chopped into strips 1 red chilli - finely chopped 2 cloves garlic - finely chopped 2 tsps of chopped ginger 2 tbsp sesame oil large bag spinach, washed and chopped 1/2 bunch spring onions, chopped 1 tbsp tahini tamari soy sauce to taste 250g fresh wholemeal taglietelle (Waitrose) METHODFry mushrooms, chilli, garlic and ginger in 1 tbsp of sesame oil utnil mushrooms are soft Add spring onions, stir for a minute or two Meanwhile boil some water and start to cook the fresh pasta (takes about 6 minutes) Add spinach to mushroom mix and cook until wilted. Stir in tahini and sprinkle with soy sauce to taste. Drain pasta and douse with other spoonful of sesame oil. Add veg mix to pasta and stir through well Take soy sauce to table if anyone needs to add more . ----------- Seriously very quick and very very yummy supper dish.
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Post by suze on Feb 28, 2015 19:54:31 GMT
Tuna n Orange
Two small tuna steaks - frozen ones from Iceland are less than a quid for 100g portion, can't go wrong! two or three star anise bag of watercress juice of 1/2 large orange some olive oil / ghee two or finely sliced large garlic cloves few black pepper corns, roughly ground salt
Heat up a little of the olive oil, drop in the star anise and then gently fry the tuna steaks according to taste, a few minutes each side,
While that cooks, make a simple dressing from 1/2 of the orange juice, some olive oil (or walnut oil if you have it) and a dash of salt and black pepper.
Toss the watercress in the orange dressing and then arrange it on two plates
When the steaks are cooked to your taste, pop them on top of the watercress. Quickly make a sauce by adding the garlic and black pepper to the fying pan,with a bit more oil (or ghee) Cook on a high heat to brown the garlic slightly.
Add the reserved orange juice and any dressing that remained in the salad bowl. Keep heat high to reduce the sauce to a thicker consistency and then pour that over the tuna steaks
Serve with a bit of crusty brown bread if liked.
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Post by suze on Apr 19, 2015 7:50:53 GMT
Super Supper
Starter --- Tomato Tarts and watercress dressed with whole grain mustard dressing .. puff pastry circles with thick layer of tomato, bit of herb and oil, cook for 20 mins in 220 degrees oven
Enchilladas
Quick Salsa Sauce 1 tin chopped toms 1 green chilli - finely chopped medium red onion - diced large bunch coriander 65g salt n pepper one or more crushed garlic
Whizz it all in a processor for a few seconds.
Use in recipe and serve rest in bowl with the dinner.
Enchilladas 8 whole wheat wraps (I used chappatis) box of portobello mushrooms box shitake mushrooms tamari soy 350 g bag baby spinach little oil 1/2 red onion -chopped finely chopped green chilli little chopped garlic 2 tsp cumin pwder 200g cheddar, grated 100 g pecorino or gruyere for topping salt n pepper tin kidney beans -broken up a bit
Make sauce: Simmer the mush with soy sauce until well cooked - drain off and put in big mixing bowl Wilt spinach in the stock, in batches, until just soft add to mixing bowl Fry onion, garlic, chilli, cumin - add to mix
Stir beans and cheddar cheese into mix
Assemble wraps
Put thin layer of salsa in bottom of rectangular dish On each wrap spread thin layer of salsa sauce Put 1/8 of bean mix in middle of wrap and roll up quite tightly Squash rolls into the dish Cook for 10 mins @ 180* then sprinkle on gruyere or pecorino cheese and cook for another 20 mins.
Serve with care, they go soft and the filling oozes out
Good sides are lots of green herby salad and marinated roasted red peppers
Wow
x
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Post by suze on May 10, 2015 10:26:36 GMT
Kay's recipe for Cayenne Chicken .. Ingredients- chicken pieces, get organic not factory type onions, garlic, toms, tom paste, bouquet garni, long red peppers, some bacon bits or ham, ( I don't use this bit!) pinch of cayenne pepper some black pepper, some stock.
I usually grill the peppers and skin them. Fry chicken and simmer for 10 mins. Take out and add onions and fry util transparent add ham , garlic, toms, Tom paste and bouquet garni, cayenne pepper , peppers and black pepper and stock. Be careful not to add too much liquid at beginning cos it all cooks down. Add chicken pieces and bed them into sauce and simmer gently until chicken cooked. The cayenne adds a slightly sour taste which is how it tastes in that region of France and they usually serve it with rice and green beans. Any leftovers can be made into soup.
I did it in the oven ..
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