Guest guest Posted September 4, 2003 Report Share Posted September 4, 2003 Thanks so much, Persian! I really appreciate it. Those look wonderful! Andria ______________ The best thing to hit the internet in years - Juno SpeedBand! Surf the web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2003 Report Share Posted September 4, 2003 Here's a few, Persian Gratin of Macaroni, Tomatoes, Basil, and Olives ------------------------------- Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces elbow macaroni 1 pound fresh plum tomatoes -- coarsely chopped 1 15 oz can red kidney beans (optional) -- drained or 1 1/2 cups cooked red kidney beans (optional) -- drained 3/4 cup kalamata or good black olives fine chop 3 tablespoons extra-virgin olive oil 1/2 cup shredded fresh basil 3 large garlic cloves -- finely chopped salt and freshly ground black pepper, to taste 1 cup vegetable broth 3/4 cup plain dry bread crumbs Fresh basil leaves and black olives for garnish (optional) 4 to 6 main course or 8 side dish servings. Preheat the oven to 400F. In a medium stockpot filled with boiling salted water, slightly undercook the macaroni according to package directions. Drain in a colander. Transfer the drained macaroni to a mediumm bowl. Add the tomatoes, beans (if using), olives, half the oil, shredded basil, garlic, salt, and pepper; toss well to combine. Lightly oil a 12-inch gratin or 11 x 8-inch flameproof baking dish. Arrange the macaroni mixture in the dish. Pour in the broth and sprinkle 1/2 cup of the bread crumbs evenly over the top. Drizzle with the remaining oil. Bake for 20 to 25 minutes, or until the top is golden brown and crusty. Remove the gratin from the oven. Set the oven to broil. With a large spoon, break through the crust and toss the mixture gently several times to combine. Flatten the top slightly with the back of the spoon, then sprinkle wiith the remaining bread crumbs. Place on a rack so the gratin is 4 to 6 inches from the heating element. Broil until the top is lightly browned, 2 to 3 minutes. Serve hot, garnished with fresh basil leaves and olives, if desired. NOTES You don't need this much oil, just a dribble over the breadcrumbs. I don't grill it after the 25 minutes in the oven, I just stir it like they say and put it back in the oven for another 20 minutes. ------- BENGALI RED DHAL CURRY ------------------------ 1 1/2 cups red lentils, rinsed 3 1/2 cups water 6 serrano or 3 jalepeno chillies sliced in 1/4's 1/4 tsp turmeric or more to taste 1 1/2 tspns salt 4 tbspns veg oil 1 cup minced onion 1 cup chopped ripe tomatoes 1 tbspn grated ginger 2 tbspns veg oil 1 tbspn Panch Phanon (also called Panch Phoran) 4 dried small red chillies 1 - 3 garlic cloves There are 3 basic steps to this, cooking the lentils in water, making a tomato/onion/ginger mush, and making a spiced oil. Rinse lentils well, add water, serrano chillies, turmeric and salt. Bring carefully to boil and cook low to medium heat partially covered for 25 mins. Cover and cook another 10 minutes, adjust salt. While lentils are cooking, cook onions in fry pan in oil until they are golden brown ( about 10 mins), stir constantly. Add tomatoes and ginger and continue cooking till the tomatoes decompose into a fragrant mush, about 8 minutes. Stir constantly so tomato mix does not stick, lower heat if required. Scrape out this mush into the lentils and stir it in, let the lentils sit on very low heat while you make the spiced oil. Rinse and dry the fry pan or use another one and heat the remaining 2 tbspns oil on high heat. When oil is hot add Panch Phanon and heat till seeds pop about 15 seconds. Add red chillies and fry 15 seconds and then turn off heat and add crushed garlic and let sizzle 30 seconds. Stir this mixture into the lentils/tomatoes and serve with rice. my notes (I dont use ANY chillies at all, it is still delicious, also I cut down the oil quite a bit, i.e for the onions you only need about 1 tbspn oil) That Panch spice mix is at a lot of chinese grocery type places just hanging on the racks with other spices. It contains cumin seeds, yellow and black mustard seeds, and kolonji, also known as nigella or black onion seeds, but no relation to onions! Forgot what else is in the mix, possibly fennel and fenugreek seeds as well. ------------------------- Spanish Potatoes -------------------------- Ingredients: 4 medium potatoes, cut into 1/2 inch cubes 4 fresh Roma tomatoes, chopped (or equal quantity of canned Italian tomatoes) 1 sweet green bell pepper, chopped 1 sweet red bell pepper, chopped 1 pound portabello mushrooms, cleaned and quartered 2 medium Spanish or yellow onions, chopped 1/4 cup water 1 clove garlic 1 Tablespoon snipped fresh rosemary 1 Tablespoon extra virgin olive oil or 2 or more Tbspns water Dash bottled hot sauce (optional or to taste) Directions: Saute onions and garlic in oil or water until the onions are translucent. Add potatoes, 1/4 cup of water, sweet peppers, mushrooms and rosemary, cover and simmer for 10 minutes. Add the tomatoes and hot sauce to taste. Cook until the potatoes are done to preferred tenderness. Garnish with parsley. OOPS this has mushrooms, but you could just use another veg instead I think. ----------------------- Lemony Lentil Stew with Spinach and Potatoes ------------------------------ 2 cups brown or green lentils -- rinsed and picked over 4 cups vegetable broth 3 tablespoons olive oil 1 cup sliced onions 3 large garlic cloves -- chopped 1/4 teaspoon cayenne 1 package frozen spinach -- (10-ounce) or 1 pound fresh spinach 1 1/2 pounds red potatoes, 2-3 large potatoes unpeel, sliced 1/4 inch 1 teaspoon grated lemon zest 1/3 cup lemon juice 1/2 cup chopped fresh mint Salt Freshly ground black pepper Cook onions, add garlic and cayenne, cook 1 min. Add lentils and stock, cook for about 15 mins, add the potatoes. Cook covered low until all tender. Add spinach, lemon zest, lemon juice and mint. Salt and pepper to taste. (I used 3 potatoes, 1 cup lentils, 4 cups stock and 1/6 cup lemon juice for one meal.) ------- LENTIL DUCHESSE ------------------------ 1 cup lentils 2 tbsp. olive oil 1 onion, chopped 2 cloves garlic, minced 2 stalks celery, chopped 3-4 carrots, chopped 1-1/4 cups sliced mushrooms 1/2-1 tsp. thyme 1/2 tsp. marjoram salt and pepper to taste 14 oz. can tomatoes, chopped 2-3 tbsp. tomato paste vegetable stock (if needed) 1-1/2 pounds whipped potatoes Pick over lentils, rinse and place in a pot of cold water. Bring to a boil and cook rapidly for 10 minutes. Reduce heat and simmer for 20- 30 minutes until lentils are tender. Drain. Heat oil in large skillet and saute the vegetables for about 10 minutes, just until tender. Then add the lentils, herbs, tomatoes (with their juice), tomato paste, and salt & pepper. Mix throughly, adding a little vegetable stock if mixture appears dry. Spoon the lentil mixture into an oiled, ovenproof dish or individual dishes. Spread or pipe the whipped potatoes on top and bake at 400F for 30-40 minutes, until golden brown. VARIATIONS: Serve with a tomato or mushroom sauce. Replace the lentils with cooked beans. Add chopped nuts to the potatoes to vary the texture. Serves 4 --------------------------- COUSCOUS WITH ROAST PUMPKIN, CURRANTS & TOASTED ALMONDS ---------------------- 1 whole butternut pumpkin, skin & seeds removed olive oil salt & pepper 1 onion, chopped 2 cloves garlic, crushed 1 � cup coucous 2 � cups chicken style vegetarian stock � cup almond flakes, toasted � cup currants � cup almond flakes, toasted 3 tbs chopped fresh coriander Serves 4 1.Preheat oven to 200C. Cut pumpkin into 2cm cubes and put in oven pan. Drizzle with oil & season with salt & pepper. Roast for approx 30 mins, tossing once, or until pumpkin is tender & golden brown. 2.Meanwhile, in a large saucepan, heat 2-3 tbs olive oil & cook onion & garlic over mod heat for 5-10 mins, until softened but not coloured. Stir in couscous & cook for 1 min. Add stock, bring to the boil, then simmer for 8-10 mins, stirring regularly until grains are tender & liquid has been absorbed. Season with salt & pepper to taste. 3.Combine couscous with currants, almond flakes, coriander & hot pumpkin to serve. ------------------------------- DHAL WITH KUMARA AND TOMATO ( Kumara is sweet potato) ---------------------------- 1/3 cup yellow split peas 1/3 cup brown lentils 1/3 cup red lentils 2 tbspns veg oil 2 medium onions finely chopped 2 garlic cloves crushed 2 tspns ground cumin 2 tspns ground coriander 1/4 tsp cardamom seeds 1 large kumara chop (sweet potato) 3 cups veg stock 1 tbspn tomato paste 4 medium tomatoes peeled seeded chopped 2 tbspns chop fresh coriander 200 g yoghurt - SOY ! I don't use any to serve. Soak peas and BROWN lentils 1 hour, drain and rinse well. Heat oil add onion and garlic, cook stir till soft. Add spices, stir till fragrant, add kumara, stock, paste, split peas and brown lentils, cover simmer 30 mins. Add tomatoes and red lentils, cover simmer 20 mins till lentils soft. Stir in coriander. Serve with yoghurt, optional. ------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2007 Report Share Posted June 24, 2007 Hi everyone, I recently had the very pleasant experience of catching up with an Australian friend I hadn't seen for over 10 years. When I was preparing to leave Australia to live in Holland I was looking for a cheap and lightweight keepsake idea so I could remember my friends and family. I came up with the idea of collecting recipes from many of them. I distributed copies of all the recipes to all the contributors and I also included a little biography of each contributor. Because I have recently spent a couple of days with Judith who was one of the contributors to my little collection I thought I would share her recipes with you all. Here is Judith's section of the book. I was stupid enough not to make any extra copies of the book or even keep the original computer files. A friend has recently scanned the whole thing for me in Word format but he said that there were a few inexplicable formatting errors. I hope I have discovered and corrected any errors in this section but, if not, please let me know. It will probably not go unnoticed that Judith and I share a penchant for grammatical pedantry, a love of spicy foods and a slightly weird sense of humour (LOL). Cheers from Marie RECIPES FROM JUDITH LIVINGSTON Judith and I met in the late 1960's when we were studying Commerce at Swinburne College of Technology (as it was then known - now Swinburne University). Now might be just as good a time as any to admit that the ONLY subject I failed in my Diploma of Commerce studies was you guessed it, Tax Law!!!!! (Quite clearly the obvious place for me to end up was lecturing on Tax Law for the ATO!) By the way, I did pass the subject on my second attempt! Judith and I both have fond memories of many of the characters at Swinburne, not the least of whom was a Mr Goodman (I can't remember his real name but we always called him `Kenny' after the great jazz musician of that name). Little did I know then that I would one day really appreciate his `public speaking' course as I still apply the principles, learned in those far off days, when I present seminars today. In one semester we each had to present five 10 minute speeches on topics of our choice. The course taught us far more that just presentation skills. We had to take turns in introducing other speakers' talks and we also learned to listen analytically as we had to evaluate each speech. I can still remember that one of Judith's talks was on the topic of `Sleep and Dreaming' (in fact, this was the first time I had ever come across the term 'Rapid Eye Movement' or `REM') and another was about the `Loch Ness Monster'. I thought that my two best talks were on the `Australian Consumers' Association' and `Corneal Transplants' but, believe it or not, the one of my talks which Judith remembers best was.......wait for it....a cooking demonstration! Deja vu? Judith and I both became public servants but there were other students who `got a life' to use the current idiom. Another one of Swinburne's characters, this time a fellow student in the Diploma of Commerce course, was the well known Australian singer Russell Morris. Life at Swinburne was not all hard work. There was plenty of time for exciting and exhilarating extra curricular activities such as collecting tram tickets. Anyone who thinks I am kidding can request to view the evidence. In those days Melbourne tram tickets were all individually numbered with a 9 digit identifier. Judith and I were on a tram one day when I said that I wondered how long it would take to collect tram tickets with the last 3 digits from `000' to `999'. This was obviously a pursuit of great academic and social import so, being a the selfless person I am, I undertook the necessary experimentation for the greater good of all mankind. The only trouble is that I can't actually remember how long the quest took, but of the fact that it was successful I still have the evidence!!! Truly!!! Judith, now `escaped' from the Public Service, lives in Canberra where she is a member of the `Sweet Adelines' - ladies who sing a capella in chorus, similar to the singing in barbers' shop quartets. No kidding! Judith's particular group is known as `The Brindabella Chorus'. Believe it or not, when I rang Judith to request her contribution for this book, she told me that the Sweet Adelines national convention and competition was to be held in Adelaide two weeks after the date of my call. What a wonderful opportunity to catch up in person - we haven't seen each other for a million years. Even if meeting Judith again were the only good to have come from compiling this book it would have been worth all the effort. Judith has always had a quick wit and a wicked sense of humour. I was recently talking with Judith about appropriate gifts for various occasions. I had also jokingly said that I was feeling `a bit tired and past my prime'. Her immediate response? Well, I won't buy you any green bananas or long-playing records! ! ! ! ! Is Judith perhaps the original SNAG (Sensitive New Age Girl)? I asked Judith to proof-read the preceding paragraph which, at that stage, contained the word `longplaying'. I was respectfully requested to hyphenate the offending word. When I accused her of pedantry Judith's response was `I'm NOT pedantic, I'm precise'. Isn't that nice to know? I wonder if any of you can see the irony in me accusing someone else of pedantry! ! CHICKPEA HEAVEN 1 can drained chickpeas 1 can tomatoes, mashed 1 large(ish) onion, diced or sliced a clove or 2 of garlic 1 bunch of flat leaf (continental) parsley ground cumin (good hefty sprinkle or 3) black pepper (plenty) lemon juice (optional) a little olive oil Fry onion and garlic in olive oil until soft. Add tomatoes, chickpeas, cumin and pepper. When well heated add parsley and lemon juice. Serve when parsley is warmed but not overcooked. LENTIL AND SPINACH SURPRISE 1-2 c brown lentils vegetable stock (note from Judith - I use a carton of Campbell 's) 1 large onion, diced or sliced clove of garlic or 2 bunch of finely chopped spinach (another note from Judith - or silver beet if you hail from south of the Murray) ground cumin black pepper diced green or red chilli (optional) olive oil Simmer lentils in vegetable stock until tender and stock is absorbed. Fry onions, garlic and chilli in a little olive oil until soft. Add spinach, cumin & pepper and sweat until spinach is suitably wilted. Add mixture to lentils (or vice versa). Stir and serve. AUBERGINE WITH YOGHURT aubergine (or two) 1 c natural yoghurt crushed clove (or three!) of garlic (or use dried garlic if you absolutely must) finely chopped coriander (cilantro) (or chives, parsley or whatever, we're quite flexible on this matter) salt to `sweat' aubergine olive oil to fry slices of aubergine Slice the aubergine diagonally about 2cm thick. Layer slices of aubergine on paper towel and liberally sprinkle with salt. Leave for 1 /2 hour to sweat out bitter juices. In the mean time, mix the garlic, coriander (or whatever) and yoghurt together. Cover and refrigerate this mixture. Drain the aubergine, rinse it and pat dry. Lightly fry slices of aubergine on both sides in a little hot olive oil. Serve with a generous dollop of the yoghurt mixture. (Note from Marie - my pedantic friend advised me that you are at liberty to choose whether you place the dollop of yoghurt on the plate or on the aubergine. Life is ALL about 'choices' isn't it?) Yet another note from Judith - The cake recipes which follow are a matter of 'taste and try'. If you are a total abstainer then I can highly recommend the ginger cake. JUDITH'S AMAZING GINGER CAKE Cake ingredients Lemon frosting ingredients 1 1/2 c plain flour 1 c icing sugar 1 c self raising flour 2 tsps lemon juice 1 tsp bicarbonate of soda 2 tsps butter/margarine 2 or 3 tsps ground ginger 1/2 tsp cinnamon 1/2 tsp mixed spice pinch salt 1 c sugar for extra gingery flavour: 2 eggs add 100 g coarsely chopped 1 c milk cooking (crystallised) ginger when 125 g butter/margarine adding golden syrup mixture. 1 c golden syrup Cake Stir butter & golden syrup over a low heat until butter has melted. Stir golden syrup mixture into flour mixture; mix well until combined. Grease & flour a deep 20cm square tin (or 2 medium loaf tins). Pour cake mixture evenly into tin(s). Bake in a moderate oven 1 to 1 1/4 hours (square tin). If using loaf tins, test after 45 mins. Note: for a fan forced oven use `slow' fan setting, 150C and middle rung; test after about 50 mins. Lemon frosting - Sift icing sugar into bowl, add lemon juice 1 softened butter, mix well. Ice the cake after it has cooled. AND FINALLY - FOOLPROOF FRUITCAKE (OK, so we're only kidding, but it's good for a laugh) 1 c water 1 c sugar 4 large eggs 2 c dried fruit 1tsp baking soda 1 c brown sugar Lemon juice Nuts 1 bottle whisky Sample whisky to test for quality. Take a large bowl. Check the whisky again. To be sure it is of the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large flutty bowl. Add one teaspoon sugar and beat again. Make sure whisky is still OK. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck on the beaterers, pry it loose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain the nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2007 Report Share Posted June 24, 2007 Hi Marie, there seem to be some lines scrambled in the Gingery Cake recipe - I could probably work it out, but since you are here, perhaps you could make the corrections? It looks grrrrreat, by the way, so I think I won't be the only one asking! Lovely recipes, although I might skip the fruit cake!!!!! Your three savoury dishes are already filed - under European etc., for want of another obvious place for 'em Love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2007 Report Share Posted June 25, 2007 Hi Pat, Wow, I'm glad one of us is awake (LOL). Thank you so much for pointing out the formatting problems. That really is a huge help and I appreciate it greatly. When our friend scanned the original for me he did say that there were some errors and I removed quite a few. This one escaped my attention so it's wonderful to have your eagle eyes on the case!!! Hopefully this version is now free of errors. One of the ingredients in this cake is golden syrup which I know isn't widely available in US/Canada. I have included a link to and extract from a cooking substitutes website. As the recipe contains metric measurements/temperatures I have also included a link to what I find to be a very good conversion site. Love from Marie in a decidedly un-summery Haarlem JUDITH'S AMAZING GINGER CAKE Cake ingredients 1 1/2 c plain flour 1 c self raising flour 1 tsp bicarbonate of soda 2 or 3 tsps ground ginger 1/2 tsp cinnamon 1/2 tsp mixed spice pinch salt 1 c sugar 2 eggs 1 c milk 125 g butter/margarine 1 c golden syrup for extra gingery flavour: add 100 g coarsely chopped cooking (crystallised) ginger when adding golden syrup mixture Lemon frosting ingredients 1 c icing sugar 2 tsps lemon juice 2 tsps butter/margarine Cake Stir butter & golden syrup over a low heat until butter has melted. Stir golden syrup mixture into flour mixture; mix well until combined. Grease & flour a deep 20cm square tin (or 2 medium loaf tins). Pour cake mixture evenly into tin(s). Bake in a moderate oven 1 to 1 1/4 hours (square tin). If using loaf tins, test after 45 mins. Note: for a fan forced oven use `slow' fan setting, 150C and middle rung; test after about 50 mins. Lemon frosting - Sift icing sugar into bowl, add lemon juice 1 softened butter, mix well. Ice the cake after it has cooled. <http://www.foodsubs.com/Syrups.html> http://www.foodsubs.com/Syrups.html golden syrup = cane juice = jus de canne = cane syrup = sugar cane juice = light treacle Notes: This amber-colored liquid sweetener is popular among British, Caribbean, and Creole cooks. It's made by evaporating sugar cane juice until it's thick and syrupy. Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands. Substitutes: Combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup (This is thinner, and not as sweet.) OR dark corn syrup (This is thnner and not as sweet as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.) OR light corn syrup (This is thnner and not as sweet or flavorful as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.) http://www.onlineconversion.com/ _____ On Behalf Of Pat Sunday, June 24, 2007 10:29 PM Re: some recipes Hi Marie, there seem to be some lines scrambled in the Gingery Cake recipe - I could probably work it out, but since you are here, perhaps you could make the corrections? It looks grrrrreat, by the way, so I think I won't be the only one asking! Lovely recipes, although I might skip the fruit cake!!!!! Your three savoury dishes are already filed - under European etc., for want of another obvious place for 'em Love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2007 Report Share Posted June 25, 2007 > Wow, I'm glad one of us is awake (LOL). Thank you so much for pointing out > the formatting problems. That really is a huge help and I appreciate it > greatly. . . . Hopefully this > version is now free of errors. Everything looks fine to me, thanks, Marie!!! What a great looking cake! Everybody, have a look at Judith's Amazing Ginger Cake now in the Files. (Sadly, not vegan, for those of us who are, but I'm sure some clever person can come up with a way to beat this! LOL) A party pleaser I'm sure! Love, Pat Quote Link to comment Share on other sites More sharing options...
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