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Rice Pilaf With Pine Nuts and Golden Raisins Recipe

October 19th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cup finely choppedonions
  2. 1/2teaspoonturmeric
  3. 1/4teaspoonground coriander
  4. 2tablespoonsunsalted butter
  5. 1cuplong-grain rice
  6. 2cupschicken broth
  7. 4tablespoonspine nuts, toasted
  8. 4tablespoonsgolden raisins, soaked in boiling water for 1 minute and drained

DIRECTIONS

  1. In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
  2. Add the rice and stir to coat.Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
  3. Stir in the pine nuts and raisins, add salt and pepper to taste.

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Ginger Cookies (ginger Nuts) Recipe

September 18th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 250gbutter
  2. 200mlsugar
  3. 2eggs
  4. 5tablespoons lyle’sgolden syrup
  5. 4 (250 ml)flour
  6. 5mlbicarbonate of soda
  7. 30mlground ginger
  8. 10mlground cinnamon
  9. 5mlground cloves
  10. 125ml extrasugar, for coating

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Beat eggs and syrup together.
  3. Beat in butter.
  4. Sift in dry ingredients and mix well.
  5. Scoop out tablespoonsful of dough and coat in sugar.
  6. Bake for 13 minutes.
  7. Cool on wire rack.

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Fried Chicken With Cashew Nuts Recipe

August 20th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 300gchicken breasts, thinly sliced
  2. 120gcashew nuts
  3. 5clovesgarlic, chopped
  4. 1onion, sliced into rings
  5. 1bigred chili, sliced
  6. 1spring onion, slice in approx 6 – 8 cm lenghts
  7. 3tablespoonspeanut oil
  8. SAUCE

  9. 4tablespoonswineor whiskey
  10. 4tablespoonsoyster sauce
  11. 4tablespoonssoy sauce
  12. 4tablespoonsfish sauce
  13. 3tablespoonspalm sugar

DIRECTIONS

  1. Put the 1 tablespoon of oil in a wok or pan and over a low head add the cashew nuts and keep stirring until they become golden brown in colour.
  2. Don’t look away as they burn in a flash!
  3. Remove from oil and set aside.
  4. Using the same pan add the rest of the oil, add the chopped garlic, when golden add the chicken and onion – stir-fry for about 10 minutes.
  5. Add all the sauce ingredients to the chicken mixture (a few spoons of water may be added at this stage – if you wish, taste the sauce).
  6. Add the cashew nuts, stir-fry for about 2 minutes.
  7. Remove from the heat and serve garnished with the sliced chilli and spring onion.
  8. Serve with rice.
  9. NOTE: You can also prepare this dish using pork or tofu instead of the chicken.

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Spinach-feta Penne With Pine Nuts Recipe

July 26th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbpenne pasta
  2. 3tablespoonsolive oil
  3. 3clovesfresh garlic, minced
  4. 8ounces crumbledfeta cheese
  5. 3/4cup shreddedparmesan cheese(not grated)
  6. 5cups freshbaby spinach
  7. 1/3cuppine nuts

DIRECTIONS

  1. Cook penne pasta according to package directions.
  2. As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
  3. Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
  4. Set aside pine nuts.
  5. Drain cooked pasta and set aside.
  6. Heat olive oil in a large, deep skillet or wok.
  7. Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
  8. Stir in cooked pasta.
  9. Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
  10. Stir in spinach and continue to heat until spinach barely starts to wilt.
  11. Take pasta off heat and stir in the toasted pine nuts.
  12. Transfer to serving dish and serve.

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Sweet Onions Stuffed With Nuts and Mushrooms Recipe

July 11th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 6largesweet onions(Vidalia, Walla Walla, etc.)
  2. 1teaspooncooking oil
  3. 3/4cup choppedmushrooms(type of your choice)
  4. 1smallcarrot, finely chopped
  5. 1/4teaspoonpepper
  6. 2tablespoonsbutter
  7. 1/2cupapple cideror apple juice
  8. 1medium tartbaking apple, cored and finely chopped
  9. 1/2cup cookedwild rice or long grain rice(I cook up rice ahead of time and freeze it for such recipes.)
  10. 1/3cup choppedhazelnuts
  11. 1/4teaspoonsalt
  12. 1cup softwhole wheat bread crumbs
  13. 1tablespoon snippedfresh basil
  14. 1/3cupapple cider

DIRECTIONS

  1. Cut a thin slice from the bottom and top of each onion, leaving onion skins on.
  2. Scoop out onion centers, leaving about 1/4-inch-thick shells.
  3. Finely chop enough of the removed onion centers to measure 1/3 cup.
  4. Brush onions with oil.
  5. For filling, in large skillet cook the 1/3 cup reserved onion centers, mushrooms, carrot and pepper in 1 tablespoons of margarine for 5 minutes.
  6. Slowly add the 1/2 cup cider.
  7. Stir in apple, rice, nuts, and salt; cook for 1 minute more.
  8. Remove from heat.
  9. Stir in 1/2 cup of the bread crumbs and basil.
  10. Spoon filling into each onion shell.
  11. Arrange stuffed onions in a 2-qt.
  12. rectangular baking dish.
  13. Pour 1/3 cup apple cider around stuffed onions.
  14. Bake, covered, in 350F oven for 40 minutes or until onions are tender.
  15. Melt remaining margarine and stir together with remaining bread crumbs; sprinkle over onions.
  16. Bake, uncovered, for 5-15 minutes more or until onions are tender.
  17. Remove outer skins before eating.

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