Edame Vegetable Curry

I adapted this recipe from the Vegetarian times website, a great resource and well worth visiting. The link is after the recipe.


Ingredients: 
1 Tbs. Fennel Seeds
1 Tbs. Brown Mustard Seeds
2 tsp Cumin Seeds
2 tsp Vegetable Oil
1 large Onion, half chopped, half sliced, divided
4 cups Low-Sodium Vegetable Broth
½ cup Reduced-Fat Coconut Milk
4 cups Peeled, diced butternut squash
1 Cup diced eggplant1 medium Head Cauliflower, cut into bite-size pieces
1 Tbs. Minced  Ginger
½ tsp Ground Turmeric
½ tsp Coarse Salt
2 cups Frozen Shelled Edamame


Directions:
1. Heat fennel, mustard, and cumin seeds in dry skillet over medium-low heat. Cover, and cook 2 minutes, or until mustard seeds begin to pop, shaking pan occasionally. Turn off heat, and keep skillet covered until popping subsides. 

2. Heat 1 tsp. oil in large saucepan over medium heat. Add chopped onion; sauté 6 minutes. Add 1 cup broth, stirring bottom of saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, eggplant ginger, turmeric, salt, and toasted spices. Bring mixture to a boil, reduce heat to low, and simmer, uncovered, 30 minutes. Add edamame, and cook 10 minutes more. 

VegetarianTimes.com

Haloumi and Potato

This is a simple roasted vegetable dish, you could use any combination of vegetables.

Take baby potatoes cut in half and boil until cooked.
Drain and place in a baking dish
Add 200gms of cubed haloumi
1 cubed eggplant
Drizzle with olive oil
Season well
Bake until golden
                                                      Serve with fresh rocket leaves

Sausage Casserole

This is an attempt to recreate one of those dishes I grew up with. The result was really nice but didn't recreate the tastes my mother made, so I will keep trying.

Cook 8 beef sausages and cut into half
Fry
100gms of sliced mushroom
2 sliced onions
2 diced rashes of bacon

Boil 200gms of spaghetti

Combine all in a baking dish
Add
400gms diced tomatos
1 500ml jar of passata
Mix well
Top with bread crumbs and grated cheese

Oven bake until golden

Rum and Raisin Ice Cream

Brenda's favouite Ice Cream, so I hope it turns out.

Rum-Raisin Ice Cream Bon Appétit | December 1997

Yield: Serves 10 1 cup (packed) raisins 2/3 cup dark rum 8 large egg yolks 1 cup sugar 3 cups milk (do not use low-fat or nonfat) 1 1/2 cups whipping cream Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl. Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold. Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

Read More http://www.epicurious.com/recipes/food/printerfriendly/Rum-Raisin-Ice-Cream-4529#ixzz1S7atktTD

Layered Vegetable Bake

Take a large baking dish

Cut 2 zucchini cut into strips and layer on bottom of dish
Cover with a thin layer of grated carrot
Add a layer of thinly sliced eggplant
Cover with a layer of grated carrot
Finely add another layer of eggplant
Drizzle with olive oil
Season well

Cover with grated cheese

Oven bake at 180c for 30 mins

Haloumi Patties

In a blender combine:
400gm tin chickpeas
1 diced spanish onion
1 clove of garlic
1 block of haloumi (300gms) I did not great this, I would recommend it
50 gms grated parmeson
Add a splash of lemon and blend to a course paste.

Form into patties and oven bake until golden

Slow Cooker Lamb Shanks

Brown Lamb shanks in a pan
Deglaze with red wine
Place in slow cooker
add
Diced potato
Diced carrot
5 cloves of crushed garlic
quartered onion
1 can diced tomatoes
5 sprigs of thyme
salt and pepper
cover with stock
Cook on low for 7 hours

Buttermilk Baked Chicken Breast Pesto Crust, With Pesto Damper

Buttermilk Baked Chicken Breast  Pesto Crust, With Pesto Damper

By: Ryan DePersio

Ingredients

• 2 chicken breasts, 
• 1 cup buttermilk
• Salt
• Pepper
•  baby spinach
• 1 sliced brown onion
•  white button mushrooms, sliced
• Pesto

Preparation

• 1. For the chicken, preheat oven to 200c. Pour buttermilk into a small baking dish. Season both sides of the breast with salt and pepper and place skin side up in baking dish. Bake in oven for ten minutes..
• 2. Saute onion, mushroom and  add spinach and deglaze with 1 teaspoon of chopped garlic and 1/4 cup of white wine. Cook for 3 minutes. 
• 3. Spread a thin layer of pesto atop the chicken. Place back in the oven for 20 more minutes.

Pesto Damper

2.5 cups self raising 

1/2 teaspoon bicarbonate of soda

125gms butter

1.5 cuts grated cheddar

1 cup buttermilk

2tbsp pesto

 Mix together working as little as possible divide into 6 and oven bake  180c for about 30 mins

Cauliflower and onion broth

This is a simple but delicious oven baked vegan dish.

Combine in a baking dish

1 sliced onion
1 head of cauliflower broken into florets
2 sliced green chilli
Sprinkle liberally with curry powder
1tsp mustard seed
1tsp ground cumin
Add water till about half the dish
Drizzle lightly with olive oil
Season with salt and pepper.

Oven bake at 180c for about 45mins
Serve with plenty of broth and bread

Pork with potato and cabbage

I have said before that it's not hard to cook something that tastes good and has good nutritional value.
This recipe is quick and easy.

Pan fry two pork chops
Oven bake the potato pieces (chips, poms, wedges)

Thinly slice a savoy cabbage
Saute in olive oil
Add thinly sliced mushrooms
2tbs white wine vinegar
2tbs of low fat Greek yogurt
Cook until soft but not soggy

Serve the chops on the bed of cabbage with potatoes I garnished with prosciutto

The whole thing takes very little time, literally the time it takes for the potato to cook

Pesto, pasta and mushrooms

I love pesto and the end of summer is always the right time to use up all those excess basil leaves. This is also a quick supper that tastes great.

Pesto Recipe

• 175g fresh basil leaves
• 50g pine nuts, lightly toasted
• 3 garlic cloves
• 125g grated fresh parmesan
• 200ml extra virgin olive oil

Combine in a blender and blend to a paste

Pasta

For the pasta dish

Cook 250gms of Fettuccine

Slice and saute 50gms of mushrooms

Combine and stir together with several tablespoons of the pesto

Vegetable Tagine

In olive oil cook

2 sliced onions
1 diced eggplant
2 diced zucchini
Sliced mushroom

season with a mixture of:
paprika, ground coriander, salt, ground cassia bark, ground cardamon,ground cloves,
garlic powder, ground chilli
Play around with this mix you can make lots of different flavours

Fry until fragrant
Then add
1 400gm tin of crushed tomatoes
1 400gm tin of chickpeas

Cover and simmer for around 45 mins

Serve on a bed of couscous
I served salmon fillets with this dish

Beef and Chorizo Stew

Brown 600gms of diced beef
Brown 3 chorizo sausages cut into pieces
add
4 sliced onions
3 garlic cloves crushed
2tsp smoked paprika
2 400 gm cans crushed tomatoes
2 bay leaves
100gms ketchup
2 cups beef stock
2 cups red wine
4 fresh thyme sprigs
Slow cook on stove top for about 2 hours

Potato:
Thinly slice 5 potatoes
Lay in a small stack on baking paper
Season with salt and pepper
Drizzle generously with olive oil
Oven bake until golden brown


Serve the stew with the potato as a garnish

Vegetable and Potato Bake

Grease a shallow baking dish

Combine a mixture of sliced vegetables
In this case
Eggplant
Zucchini
Mushrooms

Cover with a layer of finely cut potatoes
Pour cream into dish
Top with grated cheese

Oven bake for 45mins at 180c

Cola Beef

This is a great recipe spicy and fall apart. Watch the heat.

Brown a piece of beef in a saucepan ( the cheaper the beef the better)
Place in a slow-cooker or casserole dish
Quater 2 large brown onions
Chop 4 carrots
Season with salt and pepper
Add 1small bottle of chilli sauce (to taste)
Add 600mls of Cola

Cook on low heat for 8 to 9 hours
Serve on rice or potato mash

Rabbit in Red Wine

Joint and Brown the rabbit in a saucepan and add to a casserole dish
Add Potato
Garlic
Carrot
Onion
Season
1 bouquet garni
Cover with red wine and cook for approx 1 hour (double this for a wild rabbit)

Simple and quick a delicious winter warmer.