Guest guest Posted May 24, 2002 Report Share Posted May 24, 2002 Recipe from Quorlia Lentil Chilli Ingredients: + 8 oz red lentils + 1 pepper (pimento) - any colour red and yellow are best + 1-2 chilies (depending on type, experiment!) + 1 medium onion + 1 x 450g tin peeled plum tomatoes + 1 x 450g tin red kidney beans drained (or similar quantity soaked and cooked if you prefer, I'm lazy) Directions: NB British Measurements! Put lentils in a pan with twice their volume boiling water and the kidney beans. Turn heat to medium hot whilst you whiz the remaining ingredients in a food processor (or chop them up if you don't have a food processor). Add whizzed ingredients and either keep heat high and keep stirring until the lentils are cooked (fastest) or turn heat as low as possible and put a lid on them for 40 minutes or so (best). Best made slightly milder than you normally take chilli and served with lashings of Tabasco. This chilli is incredibly versitile. It freezes forever, it rehears as many times as you dare, you can have it with baked potatoes, in tortillas, under mashed potato. I've never tried but I think it would be great made in a haybox if you have one and a friend mixes it with leftover mashed potato and fries it as chilli burgers. Oh and it doesn't seem to mind sitting in a box in the car all day when we go car-camping either. Serves: 4-6 depending on appetite and how much rice you make Preparation time: minimum 30 mins (better if you can allow 1 hour though) ------------------------------- Recipe from enchantness Plain and Simple (but yummy!) Rice and Beans Ingredients: + 1 cup cooked rice + 1/2 cup beans (I use kidney beans) + soy sauce to taste Directions: If rice is cooled, heat rice for 1 minute, stirred halfway through. Add beans and soy sauce; stir; heat 55 seconds more. Enjoy! Serves: 1 ------------------------------- Recipe from Zoë Spinach, Mushroom & Tofu Pie Ingredients: + Half a 450g pack of (dry) shortcrust pastry mix + Water to make up pastry + 1 large onion + 2 cloves of garlic + 150g fresh spinach + 150g mushrooms (chestnut work very well) + Half a 285g block of firm tofu + Olive oil + Salt and pepper + Bit of soya milk for top of pie Directions: Heat the oven to gas mark 7 / 210 degrees ©. Make up the pastry and leave it to stand. In the meantime, heat the olive oil in a frying pan. Add the garlic (crushed) and the onion (finely chopped). Chop the tofu into little pieces and fry it in the pan with the onions, etc. Wash and roughly chop the spinach and slice the mushrooms. Add these into the pan when the tofu has browned and season with salt and pepper, and whatever herbs you have. Whilst waiting for the filling to cook down, roll out the pastry. I use a shallow pie dish, about 16 cm diameter. Put half the pastry in the bottom and bake blind for a couple of minutes. When the mix in the pan is well cooked, take the pie case out the oven. Pour the mix in, there should be plenty so really mash it down. Put the remaining pastry on top, poke a hole in the middle and glaze the pie with some soya milk. Return to the oven for 25 / 30 mins or until the pie looks golden. I tend to serve with some creamy mash, veg and gravy for a really tasty tea. It is a really delicious pie and I am proud because I invented it myself ! Sorry, but I couldn't find how to change metric into American. Zoë xxx Serves: 4 Preparation time: 20 mins prep / Cooking time 30 mins ------------------------------- Recipe from zenmel Yummy Inari (Stuffed Tofu Pouches) Ingredients: + 1 cup rice (pref. Japanese or Short grain) + 5 tbls rice vinegar + 3 tbls superfine/castor sugar + 1 tsp sea salt + 2 tbls toasted black sesame seeds + pink pickled ginger + 4 halves of aburage (flat fried tofu) per person they are often packaged already cut in half and ready to use Directions: The aburage, black sesame seeds, rice vinegar and pickled ginger can be found at an asian supermarket. Toast sesame seeds by heating in a non-stick pan until they start to jump then remove from heat,set aside. Wash the rice in a saucepan and drain carefully, making sure the rice doesn't escape, then cover rice with 2 1/2 cups of water. Let the rice soak for about half an hour. Put a lid on the pan and heat on high until it is nearly boiling, reduce heat to the lowest heat setting. Cook for 15 mins, remove from heat and stand without removing the lid for 10 mins. While the rice is cooking place rice vinegar, sugar and salt in a small pan gently heat until the sugar and salt has desolved take off heat and allow to cool, and set aside. Once rice has stood for 10 mins sprinkle the vinegar solution and sesame seeds and fold in, cover with a damp tea towel. place aburage in a bowl and cover with boiling water, drain and cool enough to handle, gently tease open each half to make a pouch. The rice should be cool enough to handle, gather a small handful of rice and stuff the aburage put a little pickled ginger in the pouch then fold over the end to seal then stand the pouch on the sealed end. Repeat for all pouches. Serve with miso soup or on it's own. Kid's love 'em Serves: 2-4 Preparation time: 1hr Quote Link to comment Share on other sites More sharing options...
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