October 20th, 2007 by alice
Tags: Dip, Eggplant, Pepper, Red, Spicyubergine, Tapenade
INGREDIENTS
- 1largeaubergine, chopped into 2-inch dice
- 1largered pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice
- 6garlic cloves, peeled
- 4tomatoes, roughly chopped
- 1tablespoonolive oil
- 1teaspoonground cumin
- 1teaspoonground coriander
- 1teaspoonchili powder
- salt & pepper
- 2sprigsfresh coriander(Cilantro)
- 1teaspoonharissa (optional)
- 4sun-dried tomatoes packed in oil, drained(reserve 1 tablespoon of the sun-dried oil or olive oil)
DIRECTIONS
- Pre-heat the oven to 200C or 400°F.
- Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chilli powder & the olive oil.
- Mix thoroughly, so everything has a light coating of oil.
- Roast in the oven on the top shelf for 30 to 45 minutes, or until charred & tinged brown on the edges & soft to the touch.
- Take out and leave to cool slightly.
- Add the fresh coriander (cilantro), harissa paste if using & sun-dried tomatoes. Season well with salt & pepper.
- Tip all the mixture into a large bowl & blend it all together with a hand mixer/blender.
- Do NOT over mix - it should be smooth but not pureed!
- Serve in an attractive bowl & dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsely. You can also add an olive or two.
- Store in a container in the fridge with olive oil on the top for up to 2 weeks.
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October 20th, 2007 by alice
Tags: Carrabbas, Chicken, Mama, Mandolas, Soup
INGREDIENTS
- 5celery ribs
- 4mediumcarrots, peeled
- 1largeyellow onion
- 2mediumpotatoes, peeled
- 1largegreen bell pepper
- 1 (14 ounce)canItalian plum tomatoes
- 1 (5 lb)hen, washed and cut into 8 pieces
- 1/2cupfresh Italian parsley, chopped
- 2garlic cloves, finely chopped
- 6quartswater
- salt & freshly ground black pepper
DIRECTIONS
- Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
- Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
- Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
- Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
- Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
- When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
- Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
- Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.
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October 20th, 2007 by alice
Tags: Cake, Dried, Fruit, Spoon
INGREDIENTS
-
For the filling
- 1cupdark raisins
- 1cupdried plums, cut into halves
- 1cupdried apricots, cut into halves
- 1cupdried pears, cut into quarters
- 1cupdried cranberries
- 2cupshot water
- 3/4cupgranulated sugar
- 1tablespoonlemon juice
- 1/2teaspoonallspice
-
For the pastry
- 1/2cupgranulated sugar
- 1/4cupunsalted butter, room temperature
- 1cupall-purpose flour
- 2teaspoonsbaking powder
- 1/4teaspoonsalt
- 1/2cupmilk, cold
DIRECTIONS
- Preheat the oven to 375 degrees F, & grease a 9″ square baking dish.
- Place all the fruits, plus the water, sugar, lemon juice & allspice in a medium saucepan.
- Bring to a boil, then reduce heat to medium & cook, uncovered, for 10 minutes.
- Remove from heat, cover & set aside.
- For the pastry, cream together by hand, the sugar & soft butter.
- In another bowl, whisk together the flour, baking powder & salt, then add this mixture, alternately with the cold milk, to the butter mixture.
- Spread the batter in the greased baking dish & spoon the hot fruit & its liquid over the batter.
- Bake for 30 minutes or until the cake tests done.
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October 20th, 2007 by alice
Tags: Asian, Lentil, Loaf
INGREDIENTS
- 1cupred lentils
- 1 1/2cupswater
- 1onion, chopped
- 2garlic cloves, minced
- 1cup dicedzucchini
- 2tablespoonsolive oil
- 1cup choppednuts(your choice, but peanuts work best in this recipe)
- 1cupfresh breadcrumbs
- 2tablespoonssoy sauce
- 1teaspoonginger
- 2teaspoonscumin seeds
- salt & pepper
DIRECTIONS
- Heat over to 350°F
- Cook lentils in water until soft and water has been absorbed.
- Meanwhile, saute the onion, garlic and zucchini in oil until soft. Mix in a large bowl with the remaining ingredients.
- Form the mixture into a loaf shape and place on a greased baking sheet OR place mixture in a greased baking pan (bread loaf size).
- Bake for 30 minutes, cut into slices, and serve.
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October 20th, 2007 by alice
Tags: Avocado, Dressing, Ranch
INGREDIENTS
- 1 ripeHass avocado, halved and pitted
- 1/2teaspoonhot pepper sauce
- 1tablespoonlime juice, from 1 lime
- 1/2cupbuttermilk
- 1/4cupmayonnaise
- 1tablespoon mincedred onions
- 1tablespoon mincedfresh cilantro leaves
- 1mediumgarlic clove, minced
- 1/2teaspoonsugar
- 3/4teaspoontable salt
- 1/4teaspoonground black pepper
DIRECTIONS
- Scoop the flesh from the avocado.
- In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds.
- Add remaining ingredients and process until dressing is completely smooth.
- Can be refrigerated up to 1 week.
- Toss about 2 tablespoons with 4 cups of salad greens to serve 2 people.
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