Is there a market for a recipe swapping thread?

marval

marval

New member
This is nice for a change.

Creamy Salmon and Leek Lasagne

Ingredients:

  • 25g butter
  • 500g leeks, trimmed, washed and sliced
  • 500g salmon fillet, cooked, skinned and flaked
  • 6 sheets no pre-cook lasagne sheets
  • 2 x 495g jars Ragu white (cheese) lasagne sauce
  • 50g freshly grated parmesan
  • 15ml spoon freshly chopped parsley
Method:

Preheat the oven to 190°C, 375°F, Gas Mark 5.
Heat the butter in a saucepan, add the sliced leeks and cook for 6-8 minutes, stirring occasionally until cooked. Remove from the heat and stir in the salmon flakes and seasoning to taste.
Spoon half the salmon and leek mixture into the base of an ovenproof dish and arrange a single layer of lasagne sheets on top. Pour over a jar of white lasagne sauce.
Repeat the layers to use up all the ingredients and sprinkle over the cheese.
Bake in the preheated oven for 30-40 minutes until golden and sprinkle over the parsley before serving.

 
Corno Dolce

Corno Dolce

Admiral Honkenwheezenpooferspieler
Aloha Dame Margaret,

WOW!!! That *Creamy Salmon and Leek Lasagne* looks so good. I'll be making that for my beloved and myself tomorrow. Thanx for sharing.

Cheerio,

CD :):):)
 
greatcyber

greatcyber

New member
Chicken & Dumplings (Southern-style)

Chicken:
1 fat hen cut into pieces
1 package chicken backs (my grandmother used to add feet)
1 Onion
1 Carrot
Few stalks of celery with leaves, cut up
Salt & Pepper
Dried Basil, Herbes de provence (optional) but herbs add to flavour
2 Bay leaves
White wine

Put hen pieces in kettle, cover with water, add onion (cut up), celery, carrot, bay leaves, spices and large splash of white wine. Bring to boil and reduce heat. Cook until tender (2 - 4 hours, depending on size.)

Lift out pieces of chicken. Strain broth and put back into kettle. If it has reduced too much, add water and bring back to boil. Discard bones, backs and any pieces you have added for flavour. Set chicken aside to cool.

Dumplings:
3 Cups flour
1 egg
pinch salt & pepper
pinch of nutmeg
1 1/2 Cups boiling broth with fat in broth

Mix flour and salt. Make a well in flour. Pour broiling broth with fat into well. Mix well and cool.
When cool, mix in slightly beaten egg.
Roll on floured board. Cut into strips 1" wide and 2" long.
Drop dumplings into boiling broth a few at a time. Cover and boil on medium high heat for about 20 minutes. Watch or it will boil over. Reduce heat if necessary.

Remove chicken from bones and add to broth. If too dry, add a little more water or cream or half and half. To deepen the flavour you can add a can of cream of chicken soup (optional). Mix well and heat through.

Enjoy!
canning.gif
 
greatcyber

greatcyber

New member
This is an incredibly EASY recipe to make...

Potato/Leek Soup

10-12 medium-sized Yukon Gold potatoes, peeled and cut in pieces
2-3 Large leeks, sliced (discard green leaves)
2 medium shallots, chopped
Chicken broth
White wine
Salt & Pepper
Fresh tarragon, chopped fine

Add potatoes to large kettle. Cut leeks where green leaves meet white part. Cut and discard bottom (root) portion. Slice into about 1/4" pieces. Place in colander and rinse to remove any trapped sand/soil. Add to kettle. Add chopped shallots to kettle. Add water to cover. Add S&P (white pepper is good in this recipe) and splash white wine. Sprinkle dry chicken base over liquid and mix in (or use chicken broth. This adds richness to soup.

Bring to boil then reduce to simmer until potatoes are knife tender. Remove from heat and puree with hand blender until smooth.

At this point you can serve, garnished with chopped tarragon. However, I like to "up the ante a little bit normally" so I usually add about 1/4 stick of butter and some cream and mix together before ladling into bowls. The fresh herbs on top makes a nice complementary accent. If there is another spice you prefer, of course, feel free to substitute.

Will warm you on a cold winter's day. Also good served chilled.
 
marval

marval

New member
This is a nice quick and easy lamb recipe.


Lamb Provencal

Serves 4

Ingredients
1 tbsp Olive Oil
4 Lamb Chops
2 Garlic Cloves, sliced
1 tbsp Fresh Rosemary, chopped
1 Onion, chopped
75g/3oz Mushrooms, sliced
450g/1lb Tomatoes, sliced
1 tbsp Tomato Paste
Salt and Black Pepper

Instructions

1. Heat the oil in a frying pan, add the lamb and brown on both sides. Remove from the pan and set aside. Stir in the garlic, rosemary and onion and cook for a minute.

2. Add the mushrooms and cook for a further minute, add the tomatoes, tomato puree and seasoning and stir well.

3. Return the lamb to the pan, cover and simmer for 12-15 minutes. Serve hot.
 
Corno Dolce

Corno Dolce

Admiral Honkenwheezenpooferspieler
Aloha Dame Margaret,

Your recipe for the Creamy Salmon and Leek Lasagne was greatly appreciated by my fiancee. "It will become one of the standards in the family" she said. Thanx for sharing.

Cheerio,

CD :):):)
 
marval

marval

New member
Hi CD,

I am so glad you and your fiancee enjoyed it.


If you like fruit and chocolate this is for you.


Chocolate fondue with fruit platter

Ingredients
110g/4oz sugar
110ml4fl oz water
400g/14oz plain chocolate, broken in pieces
2 tbsp golden syrup
selection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple.

Method
1. Heat the sugar and water together to make a sugar syrup.
2. Melt the chocolate gently over a pan of hot water or in the microwave on low power.
3. Stirring all the time, add the golden syrup and enough sugar syrup to give the required coating consistency.
4. Serve with the platter of fruit.
 
Corno Dolce

Corno Dolce

Admiral Honkenwheezenpooferspieler
Aloha Dame Margaret,

Yeowza!!! That looks so good that I'm starting to drool.

Cheerio,

CD :):):)
 
Tûrwethiel

Tûrwethiel

New member
Hi there

We seem to have taken to Asian cuisine like, well, Peking ducks to pancakes. I'm lucky enough to work near a produce market and find myself wandering off with work mates at lunch time and returning with stacks of yummy things. More than I can carry comfortably, if the truth be told. Half the time I have no idea what I've actually bought when it comes to green leafy things as there are no signs and I don't speak Chinese or Vietnamese. Anyway, there is a point to this ramble. Here's a link to a handy guide to Asian herbs and vegetables and what to do with them - http://www.marketfresh.com.au/images/downloads/AsianVegGuide.pdf . I've linked straight to the PDF as it's from one of those annoying Flash sites.

Enjoy!

Vicki
 
marval

marval

New member
That's an interesting site Tûrwethiel, thank you.


CD, that was a recipe to make one drool.


Margaret
 
Tûrwethiel

Tûrwethiel

New member
And here's something hearty for those of you heading towards winter. Good with pasta, rice or crusty bread. It's from a Greek cookbook I've had for years and years and the state of the relevant page shows I've made it over and over and over.

Stifatho (beef stew with onions and red wine)

1/2 cup of olive oil (I never use that much, just a splash)
1 onion, chopped
1 clove garlic, crushed
750g shin beef cut into 2.5cm cubes (I generally use chuck or similar)
4 ripe tomatoes peeled and chopped (isn't it great that you can get them peeled and chopped in tins?)
2 tblsp tomato paste
1 1/2 cups dry red wine (and one or two for the chef)
1 tblsp red wine vinegar
water
2 bay leaves
1/8 tspn cumin
1/8 tspn cinnamon
salt (I skip this, too)
black pepper

In a heavy-bottomed casserole or saucepan, heat the oil and fry onions, garlic and meat until the meat is brown on all sides.

Add the tomatoes, tomato paste and vinegar and then enough water to cover the meat.

Add the rest of the ingredients.

Cover the pot, bring to the boil. Reduce heat and simmer for two hours or until the meat is on the verge of falling apart.

Enjoy!

Vicki
 
Tûrwethiel

Tûrwethiel

New member
Because it's such a long, slow-cooking dish, the aroma tends to spread itself far and wide. I've had visitors salivating before they reached the front gate.
 
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