zoo_music_girl: (pumpkin - homegrown!)
We ate him.

IMG_5402

Very tasty he was too.

Pumpkin, bacon and sage risotto )
zoo_music_girl: (Dancing)
Really delicous, low fat, high omega oils, mega-easy recipe I thought I'd share. (Actually it's too easy to call it a recipe.) Totally ripped off from the Magic Mackerel Couscous that Leon's do, but mine was much better, I think it was the cinnamon.

Ingredients (Quantities are kind of rough estimates.)
1 fillet of smoked mackerel per person
Handful of hazelnuts per person, slightly crushed
Handful of dried apricots, chopped
1/4 teaspoon of cinnamon per person
cous cous (enough for each person)
Some leek, sliced.
Olive oil

Make up the couscous using vegetable stock and include the cinnamon, apricots and hazelnuts while it's absorbing the stock. When the couscous is ready, microwave or fry the leeks in some olive oil or butter (I find microwaving them means they go soft but don't burn). Put couscous mix in a big pasta bowl, leeks on the side and fillet on the top. Eat.

And excitingly, there's light snow predicted for London next week!
zoo_music_girl: (waterskiing)
Last night we invited Peta and Will over for dinner and Eurovision watching at the last minute and had a great night cheering on Finland and Lithuania. Best Eurovision ever. Probably the first one I've watched properly since I was a student actually.

I taped CSI: NY but I pressed the button on the video instead of the remote and it seems not to have liked that. Can anyone lend me a tape of last night's CSI: NY please?

For Peta, the chicken in mango sauce recipe )
zoo_music_girl: (chocolate melt)
Does anyone have a recipe for a mild and easy to make chicken curry? I have Googled and am now intimidated by the sheer volume...

(Edit: Bugger. I had hoped my 2000th post might be more exciting.)
zoo_music_girl: (Default)
Recipe from Kate.

(enough for 2 hungryish people - but possibly you might want to
make a bit more for Simon)

2 cups cooked basmati or long grain rice (that's about 3/4 cup uncooked, I
think)
1 chopped pepper - colour of your choice
1/2 chopped cucumber
1 large carrot, grated or chopped
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon olive oil
1 tablespoon orange juice

Put both kinds of seeds into a dry pan, and dry-fry them (stirring often)
for about ten minutes on a medium heat. You can chop the veg while you're
doing this, but don't leave the pan unattended or the seeds will burn.
You'll know they're done when the sunflower seeds keep popping, even when
you're stirring them. Take the pan off the heat and spread the seeds on a
plate to cool.

Combine the cold rice with the chopped vegetables, in the container you're
going to serve them in (e.g. tupperware boxes to take to work). You can cool
down the rice just by rinsing in cold water, or leave it alone while you do
something else. Drain it well before adding the veg, anyway.

You can do up to this point the night before. Cover the seeds with
clingfilm, and put everything in the fridge overnight.

Add the seeds to the vegetables and rice, drizzle over the olive oil and
orange juice, and stir well. I know it sounds as if the seeds will go soggy,
but if you stick to these quantities of dressing it'll be fine.
zoo_music_girl: (chocolate melt)
Cooking time: Less than 5 minutes, depending on the power of your microwave
Preparation time: 10 minutes

4 oz marg
half cup water
half cup soft brown sugar
half level tsp bicarb of soda
1 dessertsp treacle

Melt the above in microwave in large bowl. (Get other ingredients ready before microwaving)

Add:
2 tsp cinnamon
2 tsp mixed spice
1 tsp ginger
1 cup self raising flour
6 oz sultanas
1 beaten egg (add last so the heat from the melted ingredients doesn't start to cook it.)

Mix until flour absorbed - should be pourable.

Pour into 1 1/2 pint pyrex bowl lined with clingfilm (no holes). (No need to grease.)

5 mins on 800W (try 4 50 first for 850w?) (Too long, try 4 mins 40 secs next time.) Don't overcook. Test with back of teaspoon, then 5 sec increments. If it's still slightly sticky on top that's ok. Put a plate on top of the bowl to keep it warm, it continues to cook after removing from the microwave. Turn out on to the plate when you're ready to serve.

Serve with custard, cream or creme fraiche.

If you're cooking it in advance, reheat for 1 min/1 min 30.
zoo_music_girl: (Default)
Aileen's Vegetarian Pie

I packet puff pastry-cut in half and roll out one piece approx. 12 "x 8" or to fit on baking sheet. Prick all over with fork and bake for 10/12 mins on high (200ish). Allow to cool.
Chop one large or 2 small onions and soften in a little oil or butter, when beginning to soften add finely chopped tart cooking apple, season with bay and nutmeg. Cover and cook slowly for 30 mins till very soft but not brown, allow to cool.
Cook 1 bag spinach in 1 oz butter for a few minutes, add 1oz flour and cook for a few minutes, slowly add 1/4 pint milk and bring to boil, the sauce should be quite thick, add 1 oz of grated cheese, or 1 tbs grated parmesan, season again with nutmeg.
Once pastry has cooled put onion mixture on top right up to edges, then spread the sauce over that, slice some tomatoes and layer these on top. Then add a layer of grated strong cheese over that. You can also add some cooked ham or other meat (salami, cooked bacon, prawns, or anything that takes your fancy)
Roll the remaining pastry out to cover the base and be able to tuck under all the way around, score the top lightly and brush with milk or beaten egg. Bake for 10 mins on high then reduce and bake for further 25/30 mins so it is cooked through.
I have made it all at once without leaving everything to cool first, you just have to watch your hands when tucking the pastry under and if left too long the pastry underneath goes soggy if not cooked immediately.
It is best if left for a while to cool slightly and is even nicer the next day!
(I used leeks once instead of onions and apple that was good too.)

Mushrooms au Gratin

3/4lb/350g mushrooms
4 tbsp fresh white breadcrumbs
1oz/25g melted butter or margarine
2 egg yolks
2-3 tbsp single cream
1 dessertsp each finely chopped parsley and chives
1 clove garlic - crushed with a little salt
seasoning

Mornay sauce - 1/2 oz/12g butter or marg
1/2 oz/12g flour
1/2 pt /300 ml milk
about 4oz/100g grated gruyere or cheddar cheese
browned crumbs

Wipe and peel and mushrooms, remove the stalks. Set aside 3-4 for each
person. Chop the stalks, peelings and any remaining mushrooms and tip into a
bowl.

Add the crumbs, butter, yolks, cream, herbs, garlic and seasoning.

Fill the mushroom cups with this mixture, and arrange in the greased dish or
dishes.

Coast with Mornay sauce, sprinkle with cheese and browned crumbs and bake in
a moderate oven 350F/180c/Gas 4 for 15-20 mins. The dish should be brown and
bubbling hot.

Mornay sauce - Melt the butter, add the lfour and cook over a low heat for
30 secs. Remove from the heat and blend in the milk, Season and stir til
boiling. Beat in 1 tbsp of the cheese and check seasoning before coating the
mushrooms.


Spinach and sweet potato stew
=======================

3/4 sweet potatoes, cubed
225g spinach, washed and shredded
1 onion, chopped
1 clove of garlic
Button mushrooms (I used one small tray)
1/2 pint stock
1/2 pint passata (I whizzed up a standard size tin of tomatoes and it
made the right amount)
1 tablespoon curry paste
1 pinch cayenne pepper or paprika
Small piece of ginger (about 1 inch), grated
1 tablespoon oil (I don't tend to use this and just saute the onions
in stock which seems to work just as well)
2 tablespoons of chopped coriander
1 or 2 tablespoons peanut butter

Heat the oil and fry the onion, garlic, ginger and cayenne pepper or
paprika for about 10 minutes until soft. Add the curry paste and
potatoes and cook for a few more minutes. Add the passata and stock,
bring to the boil then cover and simmer gently. Cook for about 15
minutes. Add mushrooms [you're meant to fry these but again, I just
saute them in a little stock before adding] and cook for another 5
minutes. Add spinach and re-cover - when spinach has wilted, stir into
stew. Add peanut butter and stir through. Add coriander and serve.

Serves 3/4 (or 4+ if you have it with rice/bread/cous-cous )
zoo_music_girl: (Default)
Salmon and spinach risotto

SERVES ONE!! If you're cooking for more than one multiply all ingredients by the number of people except the stock, which you won't need as much as that. You can always add more hot water from the kettle if you think it needs more liquid. You can use brown rice but obviously it will take longer to cook.

Cook a fillet of salmon (lightly smoked is best) in the oven. I usually give them about 20 minutes on Gas mark 6.

Meanwhile slice a couple of large cloves of garlic, put in the bottom of a large microwaveable bowl and add a good slosh of olive oil. Zap for 1 minute on high power.

Add half a cup of white rice and just under 1/2 pint of vegetable stock. Zap for 6 minutes on high power. Stir, add black pepper and zap for another few minutes, adding more liquid if necessary (hot water from the kettle is fine, but don't use cold). I usually give it about 4 minutes because I like rice well cooked. When it's just about done throw in lots of fresh spinach. It shrinks down so add a few handfuls. Zap for 1 minute on high.

Stir in the salmon. Don't worry if it's not completely cooked by the time you're ready to add it to the dish as it will finish cooking in the microwave. Zap for another minute.

If you're happy that the rice is cooked and the spinach has shrunk down, remove from the microwave, stir in about a dessertspoon of creme fraiche and a small chunk of grated cheese (I use cheddar but any hard cheese would do).

Add more black pepper to taste.

Leek and mushroom risotto

SERVES ONE!! If you're cooking for more than one multiply all ingredients by the number of people except the stock, which you won't need as much as that. You can always add more hot water from the kettle if you think it needs more liquid. You can use brown rice but obviously it will take longer to cook.

Slice a couple of large cloves of garlic and about half a small leek (I like the Sainsbury's trimmed ones but they're quite expensive), put in the bottom of a large microwaveable bowl and add a slosh of olive oil and some butter. Zap for 3 minutes on high power.

Add just over half a cup of white rice and just over 1/2 pint of vegetable stock. Zap for 6 minutes on high power. Stir, add black pepper and zap for another few minutes, adding more liquid if necessary (hot water from the kettle is fine, but don't use cold). I usually give it about 4 minutes because I like rice well cooked. When it's just about done throw in some sliced mushrooms, zap for 2 minutes on high power.

When you're happy that the rice is cooked remove from the microwave, stir in a small chunk of grated cheese (I use cheddar but any hard cheese would do).

Add more black pepper to taste.

Stuffed mushrooms

Bake some large chestnut mushrooms (as many as you want) in an oven at Gas Mark 5 for around 10-15 minutes (keep checking after 10 mins).

Meanwhile, make some brown rice.

Chop into fairly small bits:

garlic
onion
leeks
more chestnut mushrooms (chestnut have more flavour)

Fry the garlic and onion till becoming soft, then add the rest, lots of black pepper and a dash of Worcestershire sauce. When the mushrooms look cooked add enough creme fraiche to make a not too liquid sauce.

You can also add prawns (chuck them in with the mushrooms) and it's lovely with bacon, but go easy on the Worcestershire sauce if you do use bacon.

Arrange the large cooked mushrooms on a plate with the rice and pour the filling into each.

Nut tartlet

Dec. 1st, 2003 01:07 pm
zoo_music_girl: (Default)
Serves: 6
Prep: 25 mins
Cook: 30 mins
Cost per serving: £1.20

You will need:

2 tbsp Olive Oil
1 onion, diced
2 cloves garlic, peeled and chopped
2 celery sticks, trimmed and diced
1 red pepper, deseeded and diced
1 x 250g pkt Chestnut Mushrooms, wiped, trimmed and diced
1 x 100g pkt Shitake Mushrooms, wiped, trimmed and diced
1 x 120g pkt Oyster Mushrooms, wiped, trimmed and diced
1 x 2OOg pkt cooked and peeled whole chestnuts, diced
1 x 10Og pkt Chopped Mixed Nuts
1OOg (3%oz) fresh cranberries
½ pkt fresh Safeway Tarragon
1OOg (3%oz) fresh breadcrumbs
1 medium free﷓range egg, beaten
½ pkt fresh parsley, chopped

Per serving~ Calories 275, Fat 17g (saturated fat 3g), Fibre 5g. Protein 9g, Carbohydrate 24g, Salt 33O mg

FOLLOW OUR FOUR EASY STEPS

Preheat oven to 200'C/400'F/gas mark 6. Grease 6 x 1O cm (4in) round fluted tartlet tins. Heat 1 tbsp oil and fry onion, garlic, celery, red pepper, mushrooms and all the nuts for 8﷓10 mins. Add cranberries off heat.

Put half the mixture into a food processor with the tarragon and 75g (3oz) of the breadcrumbs. Whizz into a textured paste. Transfer paste into a large mixing bowl and stir in remaining mixture.

Pour the egg into the bowl, season generously with freshly ground black pepper, then mix again to combine. Spoon the mixture into the greased tins and press down firmly with the back of a spoon.
zoo_music_girl: (Default)
500g (1 lb 2oz) Beef Fillet Steak
2 medium red onions
5 tbsp olive oil
1 x 250g pkt Chestnut Mushrooms, wiped, trimmed and sliced
2tsp Ground Paprika
pinch Ground Nutmeg
25ml (l fl oz) brandy or dry white wine
1 x 400ml tub Crème Fraiche

VEGETARIAN OPTION
For a mushroom stroganoff, replace the beef with 4 thinly sliced peppers and use 2 x 250g pkts chestnut mushrooms. Add the peppers with the paprika and nutmeg and cook until tender.

Take the beef out of the packet and place it on a clean work surface. Using a sharp knife, carefully cut it into very thin slices - this is easier if you chill the steak in its pack in the freezer for up to 2 hrs first. Try to make the slices no more than about 6mm (1/4”) thick.

Peel the onions, trim the roots, then cut each one into 8 wedges. Heat half the olive oil in a large frying pan and gently fry the wedges for 8?10 mins, turning halfway through the cooking time, until they're tender. Remove from the pan and set aside.

Add the remaining oil and fry the mushrooms gently for 2-3 mins. Remove from the frying pan and set aside. Turn up the heat until very hot. Add the sliced beef, paprika and nutmeg, and fry for 2-3 mins. Pour the wine or brandy into the pan.

When most of the liquid has evaporated, return the red onion wedges and mushrooms to the pan. Add the crème fraiche and parsley and cook for a further 2-3 mins. Season to taste. Serve with cooked, buttered long grain and wild rice

VEGGIE version for two

1 medium red onion
2 thinly sliced peppers
2 tbsp olive oil
1 x 250g pkt Chestnut Mushrooms, wiped, trimmed and sliced
1tsp Ground Paprika
pinch Ground Nutmeg
25ml (l fl oz) brandy or dry white wine
1 x 200ml tub Crème Fraiche

Peel the onion, trim the roots, then cut into 8 wedges. Heat half the olive oil in a large frying pan and gently fry the wedges for 8-10 mins, turning halfway through the cooking time, until they're tender. Remove from the pan and set aside.

Add the remaining oil and fry the mushrooms gently for 2-3 mins. Remove from the frying pan and set aside. Turn up the heat until very hot. Add the sliced peppers, paprika and nutmeg, and fry for 2-3 mins. Pour the wine or brandy into the pan.

When most of the liquid has evaporated, return the red onion wedges and mushrooms to the pan. Add the crème fraiche and parsley and cook for a further 2-3 mins. Season to taste. Serve with cooked, buttered long grain and wild rice
zoo_music_girl: (Default)
4oz/ 100g Aduki beans (beans and rice must be soaked in water overnight and drained)
2oz/50g brown rice
1-2 tbsp oil - preferably sunflower
1 onion - peeled and chopped
8oz/225g carrots peeled and diced
(optional – mushrooms, diced, a good handful)
part of a vegetable stock cube
1-2 tbsp soy sauce
2 tbsp tomato puree
1 teasp mixed herbs
½ pt / 300ml Aduki bean stock
Seasoning
1lb/450g potatoes peeled
butter/margarine, milk and nutmeg
greased 3pt/1.7l ovenproof casserole or pie dish
Oven 350F/180C/Gas mark 4

Bring the beans and rice to boil in water to cover (use plenty, it absorbed it quickly and you need enough to create stock) and cook for 50 mins, covered or until soft. Do not add salt as this toughens the beans. Drain, but reserve the stock.

Heat the oil and fry the onion for 5 mins, then add the carrots and cook for 3 mins more. Add the cooked rice and beans. Mix in the soy sauce, tomato puree, herbs and stock and stock cube. Go easy on the soy sauce at this stage.

Bring to boil and simmer for 20 mins to allow the flavours to blend. Add more liquid if necessary so that final mixture is moist. Transfer to the casserole.

Boil the potatoes until soft mash well with butter, milk and seasoning and spread over bean mixture.

Bake for 35-40 mins until the potato is crisp and brown.

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March 2009

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