July 20th, 2006 by alice
Tags: Frittata, Pumpkin, Spinach
INGREDIENTS
- 600g peeledbutternut pumpkin, cut into about 1 . 5 cm cubes
- 1/4cupolive oil
- 1teaspoontamari
- 1leek, white part only finely sliced
- 2garlic cloves, crushed
- 250gbaby spinach leaves
- 10eggs
- 1/4cuplight cream
- 1/2cup gratedparmesan cheese
DIRECTIONS
- Preheat the oven to 170d Celsius.
- Grease a 20 x 30cm baking pan.
- Place the pumpkin with 1 tablespoon of oil and the tamari in a bowl and mix well.
- Place the pumpkin on a large baking tray and roast for 25 minutes until just golden.
- Heat the remaining olive oil in a large pan and add the leek and cook for 2-3 minutes until softened.
- Add the garlic and cook for a further minute, then add the spinach leaves and cook until they are just wilted then remove from the heat.
- Roughly chop the mixture and set aside.
- Place the eggs, cream and parmesan in a large bowl and season well with salt and pepper and stir through the reserved pumpkin and spinach.
- Pour into the prepared pan and bake for about 35 minutes or until set and golden.
Posted in Recipes | No Comments »
July 20th, 2006 by alice
Tags: Lamb, Shank, Tagine
INGREDIENTS
- 1/2cupgolden raisins(sultanas)
- 1/2cupdry sherry
- 2tablespoonsolive oil
- 6lamb shanks
- 2largeonions, peeled and finely chopped
- 4clovesgarlic, peeled and crushed
- 5cmgingerroot, grated
- 2teaspoonsground coriander
- 2cupschicken stock
- 1pinchsaffron
- 1/2teaspoonground cinnamon
- 1preserved lemon, rinsed and flesh discarded,sliced(OR 1 lemon and 2 teaspoons salt)
- fresh ground black pepper
- 1/4cupslivered almonds, toasted in a dry pan until golden
- 1/4cupparsley
DIRECTIONS
- Soak the sultanas in sherry for 30 minutes.
- Heat the oil in a large pan with lid.
- Brown the lamb shanks well on all sides, then add the onions, garlic, ginger and coriander and cook a further 5 minutes.
- Heat the stock and add the saffron strands.
- Allow to stand for 2 minutes to infuse.
- Add the sultanas and sherry, cinnamon and saffron stock to the pan and bring to the boil.
- Reduce the heat to a simmer, cover and cook for about 2 hours or until the lamb shanks are tender-check occasionally after 1 1/2 hours.
- If you are using the fresh lemon rather than the preserved one, slice it and sprinkle with the salt.
- Cover it with boiling water and set aside until the shanks are cooked, then drain.
- When the shanks are cooked, remove them and puree half the sauce in a blender or food processor.
- Return the shanks and pureed sauce to the remaining chunky sauce, and add the lemon (preserved or fresh slices) Season with pepper, spinkle over the toasted almonds and parsley and serve hot.
Posted in Recipes | No Comments »
July 20th, 2006 by alice
Tags: Cranberry, Nut, Pie
INGREDIENTS
- 19 inch pie shell
- 4cupscranberries(fresh or thawed)
- 1/2cupbrown sugar(packed)
- 1/2cupnuts(chopped)
- 3tablespoonsflour
- 1/2teaspooncinnamon
- 1egg
- 1/2cupsugar
- 1/2cupflour
- 1/3cupbutter(melted)
DIRECTIONS
- Preheat oven to 375 F.
- Prepare pie crust in pie and crimp the edges.
- In a large bowl combine cranberries, brown sugar, nuts, 3 T.
- flour, and cinnamon.
- Spoon cranberry mixture into pie shell.
- Beat egg until thick.
- Gradually add sugar and beat well.
- Beat in 1/2 c.
- flour and butter.
- Pour butter mixture over cranberry mixture in pie crust.
- Cover crust edges with foil and bake for 20-25 minutes.
- Remove foil and bake for 20-25 additional minutes.
Posted in Recipes | No Comments »
July 20th, 2006 by alice
Tags: Knock, Pie, Pumpkin, Socksf
INGREDIENTS
-
Crust
- 2tablespoonsfresh gingerroot, peeled and minced
- 1 1/3cupsall-purpose flour
- 2tablespoonssugar
- 1/4teaspoonallspice
- 1/4teaspoonsalt
- 1/2cupunsalted butter
- 1largeegg
- 2tablespoonsice water
-
Filling
- 15ouncescanned pumpkin
- 1 1/3cupswhipping cream
- 3largeeggs
- 1/2cupsugar
- 3tablespoonshoney
- 1 1/2teaspoonscinnamon
- 1/4teaspoonallspice
- 1/4teaspoonnutmeg
- 1/4teaspoonground cloves
- 1/4teaspoonsalt
-
Streusel topping
- 1cupall-purpose flour
- 1/3cupbrown sugar
- 3/4cup choppedpecans
- 1/3cupcrystallized ginger, finely chopped
- 1teaspoonground ginger
- 1/2cupunsalted butter
DIRECTIONS
- For crust: Place ginger in processor and process until minced.
- Add flour, sugar, allspice and salt; process to combine.
- Using on/off turns, cut in butter until mixture resembles coarse meal.
- Mix yolk and 2 tablespoons water in small bowl.
- Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps.
- (If dough is too dry, blend in more water by teaspoonfuls.) Gather dough into ball; flatten into disk.
- Wrap in plastic; chill 1 hour.
- (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.) Preheat oven to 350 degrees (F).
- Roll out dough on floured surface to 12-inch-diameter round.
- Transfer dough to 9-inch-diameter glass pie dish.
- Trim overhang to 1 inch.
- Fold edges under crust.
- Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish).
- Freeze crust for 15 minutes.
- Line crust with foil and then fill with pie weights (dried beans work well too).
- Bake crust 10 minutes.
- Remove foil and beans and bake until crust is set and pale golden, about 10 minutes.
- Transfer crust to rack; cool completely.
- For filling: Whisk all ingredients in large bowl until combined.
- Pour into pie crust.
- Bake until skin begins to form on filling and filling begins to set, about 50 minutes.
- Remove from oven, and let pie stand 10 minutes to set slightly.
- Maintain oven temperature.
- Meanwhile, prepare topping: Mix first 5 ingredients in medium bowl.
- Rub in butter with fingertips until mixture begins to form small clumps.
- Sprinkle topping over pie.
- Bake until pie is set and streusel is golden brown, about 25 minutes.
- Transfer to rack and cool completely.
Posted in Recipes | No Comments »
July 20th, 2006 by alice
Tags: Parmesan, Substitution, Vegan
INGREDIENTS
- 1/4cupnutritional yeast
- 1/4cupsesame seeds, toasted
- 1dashsalt
DIRECTIONS
- Put all ingredients in blender/food processor.
- blend for a few seconds.
- voila.
Posted in Recipes | No Comments »
