Search Results for '("C'

[rottiedogs]

Hot Apple Chutney
Submitted by brianjwood on September 11, 2002 at 7:09 am

DESCRIPTION
Hot Apple Chutney

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A delightful chutney - enjoy with cold meats.
Cheers, Brian
HOT APPLE CHUTNEY
This South Indian recipe was provided by Susie King of Richmond Adult College in Surrey. It makes a good sweet alternative to mango chutney with all kinds of dishes, both meat and vegetarian.
Makes about 2 lb (1 kg)
2 lb (1 kg) cooking apples, peeled, cored and sliced
2 tablespoons (2X15 ml spoons) salt
5 fl oz (150 ml) vegetable oil
1 x 1 inch (2.5 cm) piece fresh root ginger, peeled and grated
1 whole head of garlic, peeled and finely chopped
2 tablespoons (2x15 ml spoons) white mustard seeds
1 teaspoon ( 1 x 5 ml spoon) fenugreek seeds, soaked in water and drained
15 black peppercorns
2 teaspoons (2x5 ml spoons) ground cumin
1 teaspoon (1x5 ml spoon) chilli powder
1 teaspoon ( 1 x 5 ml spoon) turmeric
3-4 fresh green chillies, de-seeded and chopped
5 fl oz (150 ml) cider vinegar
4 oz (100 g) sugar

Sprinkle the apples with salt and set aside. Meanwhile, heat the oil in a pan, add the ginger and garlic and fry gently until just brown. Add the rest of the mustard and fenugreek seeds, peppercorns, cumin, chilli powder, turmeric and chillies and fry for a few minutes, stirring well. Add the apples, vinegar and sugar and continue to simmer over a low heat for about 30 minutes, until the chutney has thickened and the apples are soft and pulpy. Leave to cool, then pack into warmed sterilised jars. This chutney improves greatly with age.

[rottiedogs]

Honey Wholewheat And Pine Nut Bread
Submitted by brianjwood on February 21, 2005 at 5:46 am

DESCRIPTION
Honey, Wholewheat and Pine Nut Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Title: Honey Whole Wheat And Pine Nut Bread
Categories: Breads & Baking
Yield: 1 Loaf

500 to 625 ml (2 to 2-1/2 cups)-all-purpose flour
250 ml (1 cup) whole wheat flour
1 pk fast rising yeast
1 t salt
1/2 t ground ginger
180 ml (3/4 cup) buttermilk
60 ml (1/4 cup) honey
60 ml (1/4 cup) water
2 T butter 125 ml
(1/2 cup) lightly toasted-pine nuts
Honey,for glaze

[Note: Preheat oven at 180° C (350°F).Preparation time: 30 minutes.Waiting time: 1 hour. Cooking time: Under 1 hour ]
Preheat oven at 180° C (350°F)
1. In a large bowl, combine 375 ml (1-1/2 cups) all-purpose flour,whole wheat flour, undissolved yeast, salt and ground ginger.
2. Heat buttermilk, 60 ml (1/4 cup) honey, water and butter until very warm (50 to 55 C /120 to 130F); stir into dry ingredients.
3. Stir in enough remaining all-purpose flour to make soft dough.
4. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in pine nuts.
5. Shape dough into 5" round loaf. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
6. With a sharp knife, make 4 slashes (1/2" deep) in crisscross fashion
across top of loaf. Bake at 180 C (350F) for 35 to 40 minutes or until done. Remove from oven; brush top of loaf with honey. Remove from sheet; cool on wire rack.

Bread Machine Variation (all size machines)

1. Measure 500 ml (2 cups) all-purpose flour, 250 ml (1 cup) whole wheat flour and other ingredients into bread machine pan as suggested by manufacturer. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle.
2. Shape dough and proceed as directed.

[rottiedogs]

Honey Mandelbrot
Submitted by brianjwood on September 02, 2004 at 6:12 am

DESCRIPTION
Honey Mandelbrot

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Honey Mandelbrot

1 cup sugar
1/4 cup light honey
2 tablespoons pure apple syrup or honey
1/2 cup unsalted butter
or canola oil
3 eggs
2 teaspoons pure vanilla
1/4 cup natural apple juice
3 -– 4 cups all purpose flour
1 tablespoon lemon zest, finely minced, optional
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dried apple slices, plumped, dried, and chopped coarsely
1 cup finely diced tart apples
1/2 cup yellow raisins
1/2 cup ground walnuts, optional*
Cinnamon, for dusting

APPLE CRUNCH COATING

2 cups sugar, approximately
2 cups apple juice, approximately

Preheat oven to 350 F. Double up a large baking sheet (or two smaller ones - four altogether) and line top one with parchment paper and set aside. In a mixing bowl, fitted with a paddle attachment, cream the sugar, honey, apple syrup and butter together until well blended. Stir in eggs, vanilla, and apple juice and mix well, about 2-3 minutes. Fold in flour, lemon zest, baking powder, baking soda, salt and blend well. Fold in apples, raisins, and walnuts. Spread batter out in a 10-11 inch by 4-5 inch length. Pat top with about 1 tablespoon of cinnamon. Bake until set, 45-55 minutes. Cool well, then slice into diagonal slices, about 1 inch thick. Place apple juice in a shallow dish and place the sugar on a large sheet of parchment paper. Carefully dip one side of biscotti into apple juice and then into sugar, pressing lightly.

Place sugar side down on baking sheet. Repeat with remaining biscotti. Bake to dry out and caramelize sugar, about 20-30 minutes at 325 F. Bake until cookies are dry to the touch and sugar seems set, reducing heat if cookies are browning whilst sugar is still wet to the touch.

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Honey Cakes
Submitted by brianjwood on May 19, 2004 at 5:47 am

DESCRIPTION
Honey Cakes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Honey Cakes

* Exported from MasterCook *

Honey Cakes

Recipe By :Chili Mike's Son
Serving Size : 1 Preparation Time :0:00
Categories : Scottish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds sifted flour
4 ounces butter
2 heaped Tbsps sugar
2 tablespoons honey
2 egg yolks
1/2 pint milk
1 1/2 teaspoons baking powder
1 pinch salt
1 egg white
1/2 pint thick heather honey
3 tablespoons ground almonds
1/2 pint melted heather honey

Rub butter into flour. Heat sugar and honey gently until well mixed, stir in baking powder. Add to flour mixture, alternating with egg yolks beaten with milk. Mix very well, add salt and mix again. Roll out very lightly on floured board, cut into rounds or shapes. Put on greased baking sheet, bake in oven
350F (180xC), about 20 minutes. Remove to a rack, paint tops with lightly beaten egg white. Mix thick honey with ground almonds, spread over painted tops. Put in very cool oven for no longer than 5 minutes to set. Eat either hot or cold, or Serve hot from oven with warm, melted honey poured over. Makes
about 24 cakes.

- - - - - - - - - - - - - - - - - -

NOTES : Heather honey is famous for its flavour, gathered from the tiny, delicate, wild flowers which are also used for making Heather Ale, Drambuie and Atholl Brose. It takes a lot of heather blooms to make anything, so heather honey is a particular treat, as are these light little cakes.
--

[rottiedogs]

Herbed Doughs - A Selection
Submitted by brianjwood on November 28, 2002 at 4:34 am

DESCRIPTION
Herbed Doughs - A Selection

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Most of these are not ABM specific, but to get the best value from your new machine when it arrives it is worth practising how to convert from standard to ABM.That way you open up far more recipes to your repertoire. In general, I suggest these rules. 1)Add upto 5% more water to get a slacker dough, but watch during kneading to settle on a precise amount. It's very obvious whether you need to add 1 or more tbsp of flour or water once you get used to the look of ABM dough; 2) if your machine doesn't have an 'add ingredients' option (but it surely will), add any 'bits' near the end of the kneading cycle, say 3 - 5 minutes before the end; 3)adust the sugar and yeast quantities from non ABM recipes such that the proportions of yeast/water to flour are the same as for the ABM recipes you have for white and/or wholemeal breads;4) use the dough only cycle until you feel comfortable that the mix and proportions are right. Then, if you want to bake in the machine on some occasions you will feel comfortable with it.
Cheers, Brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Herbed Focaccia
Categories: Breads,Italian
Yield: 8 Servings

1 pk Dry yeast
1 t Sugar
1 c water (105-115F),Warm
2 1/3 c Bread flour
1/3 c Cornmeal
1 1/4 t Salt
1/2 c Light-tasting olive oil
2 lg Garlic cloves,minced
1 t rosemary,Dried
1 t basil,Dried
1 t oregano,Dried
Kosher salt
1 T Fresh chives,snipped
1 T Fresh parsley,minced
1 T Red pepper flakes

A small amount of cornmeal gives this focaccia--a flat bread--a
perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese. PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until
dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave
oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12-inch rounds.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Herbed Oatmeal Bread
Categories: Breads,Harned 1994,Herb/spice
Yield: 1 Servings

1 c All-purpose flour
1 c Whole wheat flour
1 1/4 c Quick-cooking oats
1 T Baking powder
1 pn Salt
1 lg Egg
1/4 c Honey*
1 1/2 c Buttermilk or
1 1/2 c Soured milk
1/2 t Caraway seeds
1 t Dried,crumbled herbs**
1 T Unsalted butter,melted

*Heat the honey until it's liquefied.

**Dried herbs such as tarragon, thyme and marjoram.

Grease a 9 x 5" loaf pan.

In large mixing bowl, combine flours, oats, baking powder and salt.

In a smaller, separate bowl, whisk together egg, honey and buttermilk until well blended. Stir in caraway seeds and herbs.
Pour all at once over dry ingredients; blend together with a wooden spoon or spatula until evenly combined. Pour into prepared pan; brush top with melted butter. Bake at 350 F. for 50 minutes, or until toothpick inserted in center comes out clean. Cool slightly in pan, then turn onto a wire rack.
Bread freezes well.

To vary, add 1 tb minced, sauteed onion; chopped, cooked bacon; or grated Cheddar cheese.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 20. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Herbed Parmesan Batter Bread
Categories: Breads
Yield: 2 Servings

1 c Milk
1/4 c Butter
1/4 c Sugar
1 1/2 T Oregano leaves
1 t Salt
1 t Onion salt
1/2 t Celery salt
1/2 c Lukewarm water
1 t Sugar
2 Env. yeast
1 Egg,slightly beaten
1/2 c Parmesan cheese,Grated
3 3/4 To
4 c All-purpose flour

Makes 2 loaves.

Heat milk, 1/4 cup butter, 1/4 cup sugar, oregano, salt, onion salt and celery salt until butter melts. Cool to lukewar. Pour lukewarm water into a large bowl. Stir in 1 tsp sugar until dissolved. Sprinkle yeast over mixture. Let stand 10 minutes, then stir well. Stir in lukewarm milk-butter mixture, egg and 1/2 cup Parmesan cheese. Add 3 cups of the flour. Beat until smooth and elastic. Gradually work in sufficient additional flour to make a soft dough, 3/4 cup to 1 cup more. Turn dough into a large greased bowl. Cover and let rise in a warm place until double in bulk (about 1 1/4 hours). Stir down batter with wooden spoon and beat vigourously for 30 seconds. Turn into two greased 1 quart round casseroles. Cover and let rise until almost double in bulk (about 1/2 hr.) Bake in preheated 350 F oven 40 to 45 minutes. Remove from pans at once and cool on wire rack. Makes 2 loaves.

Source: Milk Cookbook posted by Linda Davis

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Herbes De Provence French Bread
Categories: Digest,Mar95
Yield: 4 Servings

2 1/2 c water,Warm
1 pk Dry yeast
2 T Sugar
1 T Salt
2 T Herbes De Provence
7 c Flour
1 Egg white,lightly beaten

Stir the first five ingredients together to dissolve the yeast,
sugar and salt. Stir in the flour. Knead 10 minutes. let rise, covered, until doubled in bulk. Punch down, knead three or four times to remove air, then divide in four equal pieces. Shape each piece into a long loaf and place in a well greased French bread pan; slash the top. Brush the loaves with the egg white and let rise until doubled. Bake 1o minutes in an oven preheated to 400, then reduce the heat to 350 and bake 20 minutes longer, or until the loaves sound hollow when tapped. Remove the loaves from the pans and cool on racks. Wrap in
aluminum foil and freeze if desired.

Source: Mary Ann Miller, Jacksonville, Fl. The Herb Companion
12/94-1/95. Typed by Carolyn Shaw. Joell's notes: Your fav
combination of dry herbs may be subsititued for the herbes de
provence for variety. Collected from Fido Cooking Echoes 95

Reposted by joell@jolt.mpx.com.au (Joell Abbott) to the Fatfree Digest
[Volume 16 Issue 10] Mar. 14, 1995.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Herb'n Crunch Wheat Bread
Categories: Savoury
Yield: 2 Servings

1 1/2 c Water
2 c Bread flour
2 c Wheat flour
2 T Sugar
2 T Dry milk
2 T Margarine (or butter) softened
2 t Salt
2 t basil leaves,Dried
1 t thyme leaves,Dried
2 t Yeast
2/3 c Dry-roasted sunflower nuts

Measure carefully, placing all ingredients except sunflower nuts in bread machine pan in the order recommended by the manufacturer. Add sunflower nuts at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Select Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on a wire rack.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Herbed Pretzels
Categories: Pretzels
Yield: 12 Servings

1 c water,Warm
3 c Flour,sifted
1/2 t Salt
2 T Sugar
2 t Yeast
1/8 c herbs,Dried
1/4 c Egg substitute
2 T Sesame seeds

If using a bread maker put in all ingredients, except egg substitute, topping and spray oil and run on dough setting. If making by hand, place all dry ingredients in bowl and mix. Add water in a well and combine. Knead until smooth and elastic. Set in a warm place, covered, to rise until doubled (about 1 hour). Punch down and allow to rise again until doubled.
Preheat oven to 450 degrees. Divide dough into pieces (12, 8 inch lengths would give you a dozen regular size pretzels). Make shapes or leave in ropes for bread sticks. Spray a cookie sheet and place shapes on. Brush with egg substitute and sprinkle with topping. For softer, browner pretzels lightly spray top with spray oil. Bake for 12 to 15 minutes or until
brown.

NOTES : Calories: 140.4 (10.6% from fat) Fat: 1.6g Cholesterol: 0mg
Carbohydrates: 26.7g Fiber: 1.1g Sodium: 101mg

Recipe by: http://www.lightcooking.com

Posted to EAT-LF Digest by "Lisa Whittington" on
Aug
30, 1998, converted by MM_Buster v2.0l.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Quick And Easy Herbed Pizza Crust
Categories: Breads,Italian,Kooknet
Yield: 2 Servings

2 1/2 c Whole Wheat Flour
1 pk Rapid-Rise Yeast
1 t Salt
1 t Sugar
1 t Dried Oregano,crushed
1/2 t Dried Basil,crushed
1 c Water
1 T Olive Oil

In a large mixing bowl or food processor fitted with a dough blade, combine 1 12/ cups of the flour with the yeast, salt, sugar, oregano and basil; mix well. Heat the water and the oil until hot to the touch (120-130F.) Add the hot liquid to the dry ingredients and mix well. Add the remaining cup of flour, a little at a time, mixing well after each addition. Knead the dough fo several minutes or until smooth and elastic, either by hand or in the food processor. Add additional flour, if necessary, until dough is no longer sticky. Form dough into a ball, cover and allow to rest for 10-15 minutes, then divide the ball in half. (If you are only going to use half the pizza dough, refrigerate the remaining half to use in the next few
days or freeze for future use.) On a lightly floured surface roll each half out into a circle 10-12" in diameter. Place the crust on a pizza pan which has been coated with a nonstick vegetable spray and top with sauce and toppings of choice.

Source: San Francisco Examiner Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach,

[rottiedogs]

Guinness Cake
Submitted by brianjwood on August 17, 2002 at 5:25 pm

DESCRIPTION
Guinness Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Guinness Cake
Categories: Cakes
Yield: 8 Servings

1/2 c Butter
1 c Brown sugar
3 Egg,beaten
2 1/4 c Flour,self rising
1/2 t Apple pie spice
1 pn Salt
2/3 c Raisins,soaked in Guinness
-overnight
1/2 c Candied peel,soaked
1 1/3 c Golden raisins,soaked
1/4 c Candied cherries
8 fl Guinness (or other dark
-beer)

Preheat oven to 350 degrees. Cream the butter and sugar until the sugar is dissolved; beat in the eggs. Add the flour, salt, apple pie spice and the soaked dried fruit. Mix in the Guinness, grease a deep 8 inch cake pan and pour the mixture in. Bake for about 2 hours until firm in the center.

[rottiedogs]

Groundnut Stew
Submitted by brianjwood on October 17, 2002 at 10:32 am

DESCRIPTION
Groundnut Stew

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
For some, the thought of peanut butter in a savoury dish will come as a surprise, but I can promise you it will be a very pleasant surprise for most people. Chilies are essential!
Cheers, Brian

Hkatenkwan (Ghana )Groundnut Stew

Serves 4-6. Groundnut (peanut) soups and stews are probably the first foods that come to mind when west African cooking is mentioned. Use unsalted/unsweetened peanut butter, or grind your own. Mix the peanut butter thoroughly into 1 ladle of the juices, then stir this into the main dish.
If you want to serve this dish as a soup, use 6 or more cups of water to cook the chicken.

1 chicken, cut into pieces
l-inch piece of ginger 1/2 of a whole onion
2 tblsp. tomato paste
1 tblsp. peanut oil, or other light cooking oil
1 cup onion, well chopped
1 cup tomatoes, chopped
2/3 cup peanut butter 2 tsp. salt
2 hot chilies, crushed, or 1 tsp cayenne pepper
1 medium-size eggplant, peeled and cubed
2 cups fresh or frozen okra

Boil chicken with ginger and the onion half, using about 2 cups water. Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear. Remove the partially cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers. Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stew-like consistency.

[rottiedogs]

Groaty Dick Pudding
Submitted by brianjwood on May 05, 2004 at 7:33 am

DESCRIPTION
Groaty Dick Pudding

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I just coudn't resist this for the name alone. No quantities were given, so I guess you use your judgement. I would suggest that 12 oz of meat, 1 or 2 large onions, and 2 medium leeks would be about right. Fill the spaces up with the oat groats (de-hulled oat grains - a substitute could be pearl parley) and pour in the stock to ensure complete coverage, maybe an inch over the top of the solids. You probably will need to top up if it starts to look dry, the grains have an amazing capacity to absorb liquids. I would say this could be a perfect Crockpot dish. Good luck!
Cheers, Brian

Groaty Dick Pudding
Stewing beef - cubed
Chopped Onions
Chopped Leeks
Salt & Pepper
Oat groats
Stock

Put meat (do not brown first), onions, leeks, salt & pepper and groats in earthenware pot. Pour stock over top and stir. Put lid on. Put in medium-low oven for 16 hours. Groats will absorb stocks and juices and expand.

[rottiedogs]

Grilled Aubergine (Japanese)
Submitted by brianjwood on August 05, 2002 at 7:37 am

DESCRIPTION
Grilled Aubergine (Japanese)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
{Grilled Aubergine} .
THE JAPANESE AUBERGINE is a great deal smaller than the
Western variety. Like its larger brother, it is a versatile vegetable, particularly delicious when grilled.

Ingredients
10 Japanese aubergines
vegetable oil
soy sauce
1 Tbsp (15ml) ginger juice
1 Tbsp (15g) grated fresh
ginger

Preparation

Brush the aubergines lightly with vegetable oil and make a few
small holes with a toothpick to allow the oil and heat to penetrate.
Grill over a very hot charcoal fire until the skin becomes quite
dark. The skin will wrinkle and draw away slightly from the flesh
on the inside. Turn frequently for even grilling. Grilling should take about 20 minutes, depending on the size of the aubergines and the intensity of the heat.
When ready, remove the aubergines from the grill and immerse
them immediately in cold water. When they are cool enough to
handle easily, peel them and discard the skin.
Aubergines may be sliced or served whole. Place two on each
person's plate and top with a little splash of soy sauce and ginger juice. Garnish with more grated ginger, or a lemon wedge if desired.

[rottiedogs]

Green Stir Fry
Submitted by brianjwood on August 02, 2002 at 5:37 am

DESCRIPTION
Green Stir Fry

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Green Stir Fry
2 tbsp peanut oil; 2 cloves garlic crushed; 1’2 tsp star anis; 1 tsp salt; 12 oz pac choy, shredded; 8 oz baby spinach (leaves, not pre-cooked); 1 oz mange tout peas; 1 green bell pepper, sliced; 1 celery stick (best from the heart pieces) sliced; ¼ cup (2 fl oz) vegetable or homemade chicken stock; 1 tsp toasted (or plain) sesame oil.
Heat the oil in wok/skillet until very hot, smoking slightly (don’t forget to swirl it round to cover the cooking area first); add crushed garlic and stir fry about 30 seconds; stir in the solid ingredients and spices (not sesame) and stir fry 3 – 4 minutes, till tender but crisp; add the stock, cover the wok/skillet, and cook for 3 –4 mins more. Remove cover, stir in the sesame oil, serve on hot dish.

This is delicious as a supper snack with noodles. If you want more substance, throw in a few medium shrimp (as many as you want!) at the second stir fry, before the stock is added. If the shrimp are already cooked, put in with the stock

[rottiedogs]

Green Mango Chutney
Submitted by brianjwood on September 11, 2002 at 4:53 am

DESCRIPTION
Green Mango Chutney

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A simple, fresh, and delighfully flavoured 'salsa' type pickle, or cutney, it's proper name.
Enjoy, Brian
GREEN MANGO CHUTNEY
Saroi Baipai instructs English home economics teachers in all aspects of Indian cookery, and has many very quick, simple recipes for pickles and chutneys. This one is from Saroi's hometown of Lucknow in the province ofUttar Pradesh. It goes well with all kinds of snacks and full meals, can be used to stuff parathas (shallow-fried breads) and is even good spread on bread and butter.
Kalonji are small, black tear-shaped seeds with an earthy aroma. They are also known as black onion seeds, and are available from Indian shops and markets. Like many chutneys of this type it is ready to eat as soon as it is made, although it will keep in the refrigerator for a few days.
You can make alternative versions of this chutney using sour apples, green rhubarb or even tart gooseberries.
Makes about 12 oz (350 g)
2 teaspoons (2X5 ml spoons) cumin seed
2 teaspoons (2X5 ml spoons) coriander seeds
1 teaspoon (1 X5 ml spoon) fennel seeds
1 teaspoon (IX5 ml spoon) kalonji
1 large or 3 small green mangoes
3 fresh green chillies
2 tablespoons (2X15 ml spoons) roughly chopped fresh coriander
3 tablespoons (3X15 ml spoons) roughly chopped fresh mint
3 tablespoons (3X15 ml spoons) soft light brown sugar
Juice of 2 limes –
1 teaspoon (1 x5 ml spoon) salt
extra mango pieces, to garnish
Dry roast the cumin, coriander and fennel and kalonji seeds in a heavy- bottomed pan until they start to turn brown and begin to pop. Set aside.
Cut off the stalk end of the mango, which can taste bitter, then peel off the skin with a sharp knife. Pare off the flesh and cut into small pieces. Cut off the stalks from the chillies, but otherwise leave them whole. Put all the ingredients into a blender or food processor with a small amount of water, than blend to a coarse paste. You can vary the texture, but the chutney is best if it is slightly coarse, with whole seeds visible. Spoon into a dish, garnish with apiece of mango and serve

[rottiedogs]

Granary Bread
Submitted by brianjwood on October 16, 2002 at 8:49 am

DESCRIPTION
Granary Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 cup malted wheat flakes
2 cups flour
1 teaspoon malt powder
1 tablespoon yeast
2 cups warm water
1/4 cup malt syrup

2 tablespoons canola oil
2 teaspoons salt
3 cups flour, bread

Combine the wheat flakes, flour, and yeast in a bowl. Warm the
water and malt syrup and add to the flour mixture. Stir well and
allow to ferment for 30-60 minutes.
Add the oil and salt and then add the bread flour one cupfull at
a time until a shaggy dough is formed. Allow to rest for 10-15
minutes, then turn out and knead for about 10 minutes or so. Place in a greased bowl and allow to rise covered with plastic wrap until doubled in volume, about 1 1/2 hours.
Turn out and punch down. Shape into two loaves and place in 8 1/2 inch bread pans. Allow to rise until the dough is about 3/4 risen. Bake in a preheated oven at 350F for about 35 minutes. Remove from pans and cool on a rack.

[rottiedogs]

Goulash Soup
Submitted by brianjwood on September 03, 2002 at 1:14 pm

DESCRIPTION
Goulash Soup

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
@@@@@
Goulash Soup (Gulyassuppe)

2 Tbs (30 ml) butter, lard, or bacon fat
1 large onion, diced
2 Tbs (30 ml) Hungarian paprika
1 lb (450 ml) beef, cut into 1/2-inch (1 cm) cubes
6 - 8 cups (1.5 - 2 L) water
2 - 3 cloves garlic, finely chopped
2 Tbs (30 ml) vinegar
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) caraway seeds
1 tsp (5 ml) dried marjoram
Salt and freshly ground pepper to taste
2 - 3 medium potatoes, peeled and diced

Heat the butter in a large, heavy pot and saute the onion until tender but not brown, about 5 minutes. Stir in the paprika and cook for 1 minute. Add the beef and stir until the meat is lightly browned. Add the remaining ingredients except the potatoes and bring to a boil, stirring occasionally. Simmer covered for 1 hour. Add the potatoes and simmer 15 to 20 minutes, until the potatoes are tender.
This hearty soup is often served as a midnight snack in Bavaria.
For best results, let it mellow in the refrigerator overnight before reheating and serving.
Serves 4 - 6
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes
@@@@@

[rottiedogs]

Ghanaian Peanut Stew
Submitted by brianjwood on October 10, 2002 at 3:49 am

DESCRIPTION
Ghanaian Peanut Stew

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a delightful, flavourful dish, surprising (in a good way!) to those who have never tried peanuts as a thickener. Use the smooth peanut butter, unsalted, or grind your own.PLEASE don't leave out the chillies, at least a half of one, it really sets off the blandness of the peanut flavour.
Cheers, Brian

Even though the peanut (groundnut to some) is native to South America, we often associate it with African cooking because it was introduced to Africa by Spanish and Portuguese colonists, and was subsequently brought to North America by African slaves. Here is an authentic West African dish using the ubiquitous legume:

Ghanaian Peanut Stew (Nketie Wonu)

3 Tbs (45 ml) vegetable oil
1 1/2 lbs (675 g) stewing beef, cut into 1-inch (3 cm) cubes
3 medium onions, diced
1-2 hot chili peppers, chopped (optional)
3 cups (750 ml) beef stock or water
6 oz (170 g) tomato paste
5 Tbs (75 ml) creamy peanut butter, preferably unsweetened
3-4 potatoes, peeled and coarsely chopped
4-6 carrots, coarsely chopped
Salt and freshly ground pepper to taste

Heat the oil in a large pot and saute the beef until browned on all sides. Add the onions and optional chili peppers and saute until the onions are translucent, about 5 minutes. Add the beef stock, tomato paste, and peanut butter and bring to a boil, stirring frequently to incorporate the tomato paste and peanut butter. Add the potatoes, carrots, salt, and pepper and simmer covered for 1 hour. Serves
4 to 6.
reproduced with The Chef's permission
Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

German Spice Cookies
Submitted by brianjwood on October 25, 2002 at 6:40 am

DESCRIPTION
German Spice Cookies

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Pfeffernusse
(German Spice Cookies)

Butter for greasing baking sheets
4 cups (450 g) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) ground cloves
1/2 tsp (2.5 ml) freshly ground black pepper
1/2 tsp (2.5 ml) ground allspice
1/2 tsp (2.5 ml) ground cinnamon
1/4 cup (60 ml) finely chopped almonds
3/4 cup (180 ml) honey
1 cup (250 ml) dark corn syrup or molasses
3/4 cup (180 ml) sugar
3 Tbs (45 ml) butter

Lightly grease two large baking sheets with butter and set aside. Combine the flour, baking powder, almonds, and spices together in a large mixing bowl and set aside. In a deep 5 to 6 quart (5-6 L) saucepan combine the honey, corn syrup, and sugar and bring to a boil over moderate heat, stirring until the sugar is dissolved. Simmer over low heat, uncovered, for 5 minutes. Add the butter and stir until melted. Beat in the flour mixture, a cup or so at a time. When the batter is smooth drop it by teaspoonfuls onto the baking sheets, leaving about 1 inch (2.5 cm) between cookies. Bake in the middle of a preheated 400F (200C) oven for about 15 minutes, until the cookies are firm to the touch and light brown. Transfer them to a cake rack to cool, and repeat with the remaining batter, greasing the baking sheets with a little butter each time. These cookies can be stored for 6 to 8 weeks in tightly sealed jars or tins. Makes about 30 cookies