Contratrombone64
Admiral of Fugues
I did some research, seems to me to be pecan pie without the pecans.
Is there a market for a recipe swapping thread?
- Thread starter Tûrwethiel
- Start date
Tûrwethiel
New member
Shock! Horror! Here's something with actual vegetables in it!
Ingredients (serves 4)
4 (about 520g) zucchini, ends trimmed, coarsely grated
2 (about 360g) sebago (brushed) potatoes, peeled, coarsely grated
2 corncobs, husks and silk removed (or a tin of corn kernels, recommended by the slacko)
1 tbs fresh thyme leaves, finely chopped
40g (1/4 cup) plain flour
2 eggs, lightly whisked
3-4 tbs olive oil
80g baby rocket leaves
1 x 250g carton bought tzatziki (or you can make your own - it's pretty easy)
Method
Combine the zucchini and potato in a colander and use your hands to squeeze out the excess moisture. Transfer to a large bowl. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.
Add the corn and thyme to the zucchini mixture and stir until well combined. Stir in the flour. Add the egg and stir until well combined. Season with salt and pepper.
Heat 2 tablespoons of the oil in a large non-stick frying pan over medium heat. Spoon four 125ml (1/2-cup) portions of potato mixture into the pan. Use an egg lifter to flatten slightly. Cook for 4-5 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover loosely with foil. Repeat with the remaining oil and potato mixture, reheating the pan between batches.
Divide the fritters among serving plates. Top with the rocket and serve immediately with tzatziki.
Ingredients (serves 4)
4 (about 520g) zucchini, ends trimmed, coarsely grated
2 (about 360g) sebago (brushed) potatoes, peeled, coarsely grated
2 corncobs, husks and silk removed (or a tin of corn kernels, recommended by the slacko)
1 tbs fresh thyme leaves, finely chopped
40g (1/4 cup) plain flour
2 eggs, lightly whisked
3-4 tbs olive oil
80g baby rocket leaves
1 x 250g carton bought tzatziki (or you can make your own - it's pretty easy)
Method
Combine the zucchini and potato in a colander and use your hands to squeeze out the excess moisture. Transfer to a large bowl. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.
Add the corn and thyme to the zucchini mixture and stir until well combined. Stir in the flour. Add the egg and stir until well combined. Season with salt and pepper.
Heat 2 tablespoons of the oil in a large non-stick frying pan over medium heat. Spoon four 125ml (1/2-cup) portions of potato mixture into the pan. Use an egg lifter to flatten slightly. Cook for 4-5 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover loosely with foil. Repeat with the remaining oil and potato mixture, reheating the pan between batches.
Divide the fritters among serving plates. Top with the rocket and serve immediately with tzatziki.
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Corno Dolce
Admiral Honkenwheezenpooferspieler
Sister T,
That *Veggie Fritters* recipe looks delicious.
Thanx for sharing.
Cheerio,
CD
That *Veggie Fritters* recipe looks delicious.
Thanx for sharing.
Cheerio,
CD
methodistgirl
New member
In all of my days here on earth, I never for the life heard of Rocket leaves.:nut:
Here in the United States where I live there is nothing that even comes
close.
judy tooley
Here in the United States where I live there is nothing that even comes
close.
judy tooley
Tûrwethiel
New member
Oh Judy, you're missing out on something yummy. They are dark green leaves mostly used in salads and have a nice, peppery taste. Also known as arugula. Here's a link that might help explain - http://en.wikipedia.org/wiki/Eruca_sativa . I just learned something - you can make booze out of rocket. Time to set up a still!
greatcyber
New member
T, those do sound yummy. I do have a suggestion on how to get the moisture out even better than squeezing and that is to take a tea towel and plop the veggies in the center and gather the ends up and twist until you have what looks like a ghost (for lack of a better analogy). Squeeze over a bowl and catch the juice and use it for veggie stock or just drink it for the nutrients. It will be much drier than hand-squeezing.
Judy, I'm sure you can find arugula in the produce section. It is slightly bitter, but it sure is yummy added to a salad or even all by itself, with dressing.
Judy, I'm sure you can find arugula in the produce section. It is slightly bitter, but it sure is yummy added to a salad or even all by itself, with dressing.
methodistgirl
New member
We have a plant similar to Rocket and that is sassafras leaves. They have
a lemony taste to them and the whole tree is edible even the bark.
judy tooley
a lemony taste to them and the whole tree is edible even the bark.
judy tooley
greatcyber
New member
I am going to use this thread (thanks, T) as a 'test market' for some of my recipes. I have been actively collecting recipes of interest for years and have a huge file folder full of them that I use for inspiration. Depending upon the kind of response I get after the load I plan to list in this thread, I am seriously thinking about compiling my own cook book. My mom put together a small cook book on Christmas that contains family recipes and had it printed and spiral bound and gave one to each of the kids. Then, after she published her novel she decided to start selling the cookbook at shows, etc. So what started as a gift for the kids morphed into a gift for the masses. This is something I have been toying with for years.
Here's one for SMOKED PORK BUTT/CABBAGE (aka New England Boiled Dinner)
1 Daisy ham (or your preferred brand-whatever is available)
3 Bay Leaves
2 Cloves Garlic
Peppercorns
3-4 Cloves
3 Medium Onions - whole
1 Bunch Carrots
A Head of Savoy Cabbage (or Napa)
Peeled Red Potatoes, quartered
Water to cover
Use deep, heavy pot. Wash ham, pat dry and add water. Add all ingredients except carrots, potatoes and cabbage. Put peppercorns and cloves in a sack made of cheesecloth and tie opening. Simmer covered, approx 22 hours. Add carrots (cut into 1/2" chunks and potatoes. Cook 10 minutes. Wash and quarter cabbage and add to pan. Cover and cook 10- 16 minutes more.
Serve with applesauce, French rolls (or your preference of bread) and salad.
Serves 4
Here's one for SMOKED PORK BUTT/CABBAGE (aka New England Boiled Dinner)
1 Daisy ham (or your preferred brand-whatever is available)
3 Bay Leaves
2 Cloves Garlic
Peppercorns
3-4 Cloves
3 Medium Onions - whole
1 Bunch Carrots
A Head of Savoy Cabbage (or Napa)
Peeled Red Potatoes, quartered
Water to cover
Use deep, heavy pot. Wash ham, pat dry and add water. Add all ingredients except carrots, potatoes and cabbage. Put peppercorns and cloves in a sack made of cheesecloth and tie opening. Simmer covered, approx 22 hours. Add carrots (cut into 1/2" chunks and potatoes. Cook 10 minutes. Wash and quarter cabbage and add to pan. Cover and cook 10- 16 minutes more.
Serve with applesauce, French rolls (or your preference of bread) and salad.
Serves 4
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greatcyber
New member
My Italian Grandmother's Pestu (not Pesto, but similar)
1 large bunch of parsley, chopped
Same amount of fresh basil, chopped
1 3 ounce package of cream cheese, cut into pieces
1/2 Cup olive oil (extra virgin, of course)
1/2 Cup grated Parmesan or Parm/Romano mix
1 clove garlic
Salt & Pepper
Mix all ingredients together and top with the oil. Store in freezer. When ready to use, put in small saucepan or double boiler. Add light cream and 1 stick butter. Add S&P. For thin sauce, add more cream. You may add a little broccoli or chopped chard if you prefer.
Toss together with pasta of choice. Thinner sauce goes well with traditional-style long pastas; thicker goes well with pasta with ridges (ziti, rigatoni, penne, rotini, etc.) and top with more freshly grated Italian cheese.
1 large bunch of parsley, chopped
Same amount of fresh basil, chopped
1 3 ounce package of cream cheese, cut into pieces
1/2 Cup olive oil (extra virgin, of course)
1/2 Cup grated Parmesan or Parm/Romano mix
1 clove garlic
Salt & Pepper
Mix all ingredients together and top with the oil. Store in freezer. When ready to use, put in small saucepan or double boiler. Add light cream and 1 stick butter. Add S&P. For thin sauce, add more cream. You may add a little broccoli or chopped chard if you prefer.
Toss together with pasta of choice. Thinner sauce goes well with traditional-style long pastas; thicker goes well with pasta with ridges (ziti, rigatoni, penne, rotini, etc.) and top with more freshly grated Italian cheese.
Contratrombone64
Admiral of Fugues
Boston Baked Beans (green house gas emission warning)
Ingredients
415 g navy beans
225 g bacon
1 onion, finely diced
45 ml molasses
10 g salt
0.5 g ground black pepper
0.9 g dry mustard
120 ml ketchup
15 ml Worcestershire sauce
35 g brown sugar
Method
Soak beans overnight in cold water.
Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 165 degrees (celcius)
Arrange the beans in a casserole by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Ingredients
415 g navy beans
225 g bacon
1 onion, finely diced
45 ml molasses
10 g salt
0.5 g ground black pepper
0.9 g dry mustard
120 ml ketchup
15 ml Worcestershire sauce
35 g brown sugar
Method
Soak beans overnight in cold water.
Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 165 degrees (celcius)
Arrange the beans in a casserole by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
greatcyber
New member
Italian Meatballs
1 pound ground beef (chuck is good) Or use mix of veal/pork/beef...yum.
1/2 Cup bread crumbs
2 cloves minced garlic
1 Medium onion, chopped fine
1/4 Cup grated Romano or Parmesan cheese
Salt & Pepper
1/4 Cup fresh chopped parsley (curly or flat-leaf Italian)
Milk
1 Large egg, beaten
Extra Virgin Olive Oil
Nutmeg (fresh)
Put bread crumbs in small bowl and add enough milk to cover (about 1/2 Cup) and stir to mix well. Set aside so bread crumbs can absorb all the milk. Mixture should be thick.
In medium bowl, beat egg, add bread crumbs, parsley, cheese, S&P, pinch of fresh nutmeg, minced garlic, meat and mix together. Knead together. If it feels too stiff, add water or milk by small amounts until mixture is pliable. Shape into balls, whatever size you prefer.
Heat deep pan and add oil (medium heat). Add meatballs and brown on all sides, turning carefully. Do not crowd or they will steam and not brown.
When browned, remove from pan and place in prepared baking pan (oil it or spray with cooking spray). Place meatballs 1/2" apart. Cover with foil and bake at 350F for 15 minutes or until done. Add to cooked sauce if using immediately to soak up flavours of sauce. Can be frozen if not being used right away.
HINT: Depending upon availability of fresh herbs, I like to also add fresh chopped basil. Have even used tarragon, savory or sage.
1 pound ground beef (chuck is good) Or use mix of veal/pork/beef...yum.
1/2 Cup bread crumbs
2 cloves minced garlic
1 Medium onion, chopped fine
1/4 Cup grated Romano or Parmesan cheese
Salt & Pepper
1/4 Cup fresh chopped parsley (curly or flat-leaf Italian)
Milk
1 Large egg, beaten
Extra Virgin Olive Oil
Nutmeg (fresh)
Put bread crumbs in small bowl and add enough milk to cover (about 1/2 Cup) and stir to mix well. Set aside so bread crumbs can absorb all the milk. Mixture should be thick.
In medium bowl, beat egg, add bread crumbs, parsley, cheese, S&P, pinch of fresh nutmeg, minced garlic, meat and mix together. Knead together. If it feels too stiff, add water or milk by small amounts until mixture is pliable. Shape into balls, whatever size you prefer.
Heat deep pan and add oil (medium heat). Add meatballs and brown on all sides, turning carefully. Do not crowd or they will steam and not brown.
When browned, remove from pan and place in prepared baking pan (oil it or spray with cooking spray). Place meatballs 1/2" apart. Cover with foil and bake at 350F for 15 minutes or until done. Add to cooked sauce if using immediately to soak up flavours of sauce. Can be frozen if not being used right away.
HINT: Depending upon availability of fresh herbs, I like to also add fresh chopped basil. Have even used tarragon, savory or sage.
greatcyber
New member
Beef A La Deutsche
1 1/2 Tbsp top sirloin cut in 1" strips
1 Cup mushrooms, sliced
1/2 Cup green pepper, sliced
1/2 Cup onion, sliced
1 Shallot, sliced
1 Tbsp butter
1 quart beef stock
1/4 Cup flour
1 1/2 Cup sour cream
Salt & Pepper
Saute beef, peppers, onions in butter until meat is brown and onions and shallots are soft. Add stock (I add a little half and half, too). Simmer slowly until meat is tender. Mix flour with a little of the sour cream and add to mixture. Cook until it thickens. Season with S&P and remove from heat. Add remaining sour cream, return to heat and bring to boil. Remove from heat and let sit, covered for 15 minutes to catch flavours.
This is a good "do the day before dish" as it really tastes better the second day.
Make sure the beef strips are sliced thinly or it will be tough.
1 1/2 Tbsp top sirloin cut in 1" strips
1 Cup mushrooms, sliced
1/2 Cup green pepper, sliced
1/2 Cup onion, sliced
1 Shallot, sliced
1 Tbsp butter
1 quart beef stock
1/4 Cup flour
1 1/2 Cup sour cream
Salt & Pepper
Saute beef, peppers, onions in butter until meat is brown and onions and shallots are soft. Add stock (I add a little half and half, too). Simmer slowly until meat is tender. Mix flour with a little of the sour cream and add to mixture. Cook until it thickens. Season with S&P and remove from heat. Add remaining sour cream, return to heat and bring to boil. Remove from heat and let sit, covered for 15 minutes to catch flavours.
This is a good "do the day before dish" as it really tastes better the second day.
Make sure the beef strips are sliced thinly or it will be tough.
Tûrwethiel
New member
Wow - that's the menu set for the next week! Thanks.
Judy, sassafras sounds delicious (I really like lemony flavours) but I don't think I've ever seen any around here. A bit like you and rocket, I suppose.
Here's a little something I dreamed up when I was too lazy to walk 200 metres to the shop, so made do with what was in the fridge. It doesn't have a name. Hang on, it's Chicken a la Turwethiel!
. Get as many chicken breast fillets as you need and put them, one at a time, between two layers of plastic wrap.
. Smack the heck out of the chicken with your handy-dandy meat mallet until it's sort of schnitzelly in thickness.
. Apply a liberal coating of feta and olive dip (purchased when you could last be bothered going to the shop).
. Chop up some sun-dried tomatoes and sprinkle them on top of the dip.
. Cover with a layer of rocket leaves (baby spinach leaves are nice, too).
. Roll up.
. Tie up.
. Put some baking paper (one of my very favourite kitchen thingies) in an oven-proof dish.
. Put rolled up, tied up chicken on the baking paper.
. Cook at 180-ish C until, well, it's cooked.
. Eat!
Judy, sassafras sounds delicious (I really like lemony flavours) but I don't think I've ever seen any around here. A bit like you and rocket, I suppose.
Here's a little something I dreamed up when I was too lazy to walk 200 metres to the shop, so made do with what was in the fridge. It doesn't have a name. Hang on, it's Chicken a la Turwethiel!
. Get as many chicken breast fillets as you need and put them, one at a time, between two layers of plastic wrap.
. Smack the heck out of the chicken with your handy-dandy meat mallet until it's sort of schnitzelly in thickness.
. Apply a liberal coating of feta and olive dip (purchased when you could last be bothered going to the shop).
. Chop up some sun-dried tomatoes and sprinkle them on top of the dip.
. Cover with a layer of rocket leaves (baby spinach leaves are nice, too).
. Roll up.
. Tie up.
. Put some baking paper (one of my very favourite kitchen thingies) in an oven-proof dish.
. Put rolled up, tied up chicken on the baking paper.
. Cook at 180-ish C until, well, it's cooked.
. Eat!
Tûrwethiel
New member
Corno, I believe I sort of promised you this one:
White Chocolate Rocky Road
Ingredients
350g Turkish delight
75g (1/2 cup) pistachio kernels, coarsely chopped (you could used smashed up macadamias)
20g (1/4 cup) desiccated coconut
200g white chocolate, coarsely chopped
Method
Line the base and sides of a 8 x 26cm (base measurement) bar pan with non-stick baking paper.
Combine the Turkish delight, pistachio and half the coconut in a bowl. Spoon into the lined pan.
Place the chocolate in a heat-proof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water (although I've allowed bowls of chocolate to wallow in gently boiling water and nothing bad happened). Use a metal spoon to stir occasionally until the chocolate melts and is smooth.
Add the remaining coconut.
Pour the chocolate mixture over the Turkish delight mixture.
Shake the pan to coat the Turkish delight mixture in the chocolate mixture. Use the back of a spoon to smooth the surface.
Place in the fridge for 2-3 hours or until firm.
Cut into squares to serve.
White Chocolate Rocky Road
Ingredients
350g Turkish delight
75g (1/2 cup) pistachio kernels, coarsely chopped (you could used smashed up macadamias)
20g (1/4 cup) desiccated coconut
200g white chocolate, coarsely chopped
Method
Line the base and sides of a 8 x 26cm (base measurement) bar pan with non-stick baking paper.
Combine the Turkish delight, pistachio and half the coconut in a bowl. Spoon into the lined pan.
Place the chocolate in a heat-proof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water (although I've allowed bowls of chocolate to wallow in gently boiling water and nothing bad happened). Use a metal spoon to stir occasionally until the chocolate melts and is smooth.
Add the remaining coconut.
Pour the chocolate mixture over the Turkish delight mixture.
Shake the pan to coat the Turkish delight mixture in the chocolate mixture. Use the back of a spoon to smooth the surface.
Place in the fridge for 2-3 hours or until firm.
Cut into squares to serve.
Corno Dolce
Admiral Honkenwheezenpooferspieler
Aloha Sister T,
Bless your precious heart for remembering. I'll definitely use Macadamia Nuts but I will also omit coconut since both my lady and I are allergic to it.
Cheerio,
CD
Bless your precious heart for remembering. I'll definitely use Macadamia Nuts but I will also omit coconut since both my lady and I are allergic to it.
Cheerio,
CD
Tûrwethiel
New member
Good for you, Corno. I do lots of substituting because my Mum is allergic to everything!
marval
New member
Here is a lovely recipe for Somerset Pork with Cream and Apples.
Ingredients
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden colour. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
3. Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them colour, then remove to the casserole dish. Sprinkle with sugar.
4. Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavourful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
5. Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.
You can have it with whatever you like, it goes well with red cabbage.
Ingredients
- 55 g butter
- 4 boneless pork loin chops
- 0.8 g chopped fresh thyme
- 1 large onion, sliced into thin rings
- 1 clove garlic, crushed
- 1 Cox apple, cored and cut into thick rings
- 1 red apple, cored and cut into rings
- 4 g white sugar
- salt and pepper to taste
- 265 ml dry hard cider
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden colour. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
3. Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them colour, then remove to the casserole dish. Sprinkle with sugar.
4. Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavourful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
5. Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.
You can have it with whatever you like, it goes well with red cabbage.
Corno Dolce
Admiral Honkenwheezenpooferspieler
Aloha Dame Margaret,
That looks so delicious. Can one use Lamb Chops instead of Pork?
Cheerio,
CD
That looks so delicious. Can one use Lamb Chops instead of Pork?
Cheerio,
CD
greatcyber
New member
Guys, these ALL sound so yummy and I can't wait to try them out. CD, you can ALWAYS substitute ingredients for something that you like better. If you like it, that's all that matters. Same as "which wine goes with fish?" Have whatever you happen to prefer!