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Posted: 10 Aug 2007, 21:06
Nannyp's moroccan vegetable stew
prep 20 mins cooking 20 mins serves 4
2 teaspoons Olive Oil
2 Garlic Cloves sliced
2 Onions sliced
1 Aubergine chopped
625g Sweet Potato chopped
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1/2 teaspoon Turmeric
600ml Vegetable stock
200g green beans
400g Can of Chick Peas drained
4 tomatoes chopped
2 tablespoons of chopped Mixed herbs
grated rind of lemoin and juice of 1 lemon
1. heat the oil in a largish saucepan (it says medium in book, believe me large is better). Add garlic and onion and fry for 2-3 mins until beginning to soften. Add the aubergine and sweet potatoes and fry for 3-4 minutes, then add the spices and cook for a further minute.
2. Pour the stock into the pan and bring to the boil. reduce heat and simmer for 10 mins. Add the beans, chickpeas and tomatoes and simmer for a further 5 minutes.
3. Meanwhile, prepare couscous as per packet instructions (there were none on mine ) Mix the herbs into the couscous with the lemon zest and juice. Serve and enjoy.
Nutritional values per serving: Kcals 529 (2234kj) Protien 17g, Carb 106g, Fat 7g
Recipe courtesy:Low GI Cookbook Louise Blair
ISBN 0-600-61181-7 [/b]
Posted: 10 Aug 2007, 21:27
nannyp's courgette frittata
60ml Olive Oil
2, cloves garlic, peeled
1 onion, finely diced
4 courgettes (or 2 large ones)
6 eggs (SUMMAYAH!!!)
1 bunch of parsley, chopped
2 dessertspoons of pane grattugiato (breadcrumbs!!)
2 " ditto " grated Parmesan
Salt and Pepper
Heat the oil in a non stick frying pan. Add the garlic and fry until golden brown, remove and discard. Add the onion and fry gently until soft and translucent. Add the courgettes, fry rapidly until just brown. (This is where I wished I had a bigger pan to cook evenly).
Beat the eggs in a bowl, add parsley, breadcrumbs and cheese. Mix well and then pour over the courgettes in the pan, turn down the heat.
When the Frittata is pretty much set, slide it out onto a plate and, in a daring move, plonk it back in, uncooked side down and fry for a few more minutes. For those of a more delicate nerve and wrist, pop it under the grill to brown.
Posted: 10 Aug 2007, 21:37
Aussie Chick's oven / sun dried tomatoes
I used Plum and Cherry Tomatoes, sliced in half and the plums quartered. Place on greaseproof paper or similar with just a little salt, then into an oven at about 60 Celsius for about 6 hours. I like mine quite squidgy, so you may have to do them for longer.
Put in jar and cover with Virgin oil, they will last about about 6 months.
Posted: 10 Aug 2007, 21:40
calico baked bean casserole
1 pound bacon, fried, crumbled and drained.
1 pound minced beef, cooked.
1 cup chopped onions.
1 teaspoon dry mustard.
2 teaspoons vinegar.
2 teaspoons molassas.
1/2 cup ketchup.
3/4 cup brown sugar.
1 16oz can pork & beans, sauce and all.
1 16oz can kidney beans, liquid and all.
1 16oz can lima beans, drained.
1 16oz can butter beans, drained.
Mix all ingredients together in a large casserole dish. Bake at 175°C for one hour.
Posted: 10 Aug 2007, 21:54
jaydee's pumpkin pie
shortcrust pastry made with 200g flour or a couple of ready made pastry cases
500g cooked mashed pumpkin
150g soft brown sugar
3x2.5ml spoons ground cinnamon
1x2.5ml spoon salt
1x5ml spoon ground ginger
1x2.5ml spoon grated nutmeg
125ml evaporated milk
If using pastry roll out to fit a 25cm pie plate, leave to chill
Mix the pumpkin with the sugar, salt and spices
beat the eggs in another bowl then add both milks
mix egg mix with the pumpkin and pour into pastry case
cook at 200C or gas 6 for 50 mins approx until knife inserted into centre comes
Posted: 19 Sep 2007, 19:17
mojo's parnis francais(parsnips)
clean slice and cook parsnips in water containuing one garlic clove till soft............drain then fry in butter with bown sugar/pinch mix spice and sea salt till caremelised..........serve piping hot
Sparklepeeps Blackeye Bean Casserole
Posted: 13 Jan 2008, 20:22
Sparklepeeps Blackeye Bean Casserole
20z - 50g (dry weight) blackeye beans
2 ox - 50g diced onion
6oz 150g sliced mushrooms (yuck - I dont like mushrooms!)
4oz - 100g celery - cut into small strips
3oz - 75g carrots cut into small strips
2oz - 50g water chestnuts, thinly sliced
1/2 teaspoon of chilli
1/2 teaspoon of fresh grated ginger
1 glove of garlic
1/2 oz - 12.5g cornflour
1 tablespoon soy sauce
1/4 pint of vegetable stock
freshly ground pepper
Cook the blackeye beans in plenty of water for 30-35mins by bringing to the boil and then simmer in a covered pan.
Gently heat the vegetables, chilli, ginger and garlic in 1/2 of the stock for 10 mins.
Mix the cornflour and soy sauce in the remaining stock and then stir into the vegetables pan.
Add the drained beans. Simmer for 10 mins and season to taste.
Serve on a bed of brown rice - YUMMY! (but my OH disagrees and thinks that a bed of Chinese noodles would be nice)
Posted: 18 Aug 2008, 03:57
NannyP's nut Roast
I made this today...I've never made one before, so did a look around the net for ideas of ingredients, and to see what I already had indoors. It's come out really well, and there is enough for 2 more meals. Yummy.
Amounts are rough guides as I didn't weigh.
300g Cashews (Iwashed the salt off)
300g Chestnuts peeled, halved (I'd frozen some of ours from last Autumn)
300g Walnuts (last year's again)
150g Red Lentils, rinsed and cooked for 45 mins (then drained)
1 small pack of Paxo stuffing (you choose the flavour)
150g Porridge Oats
100g Ground Almonds
1 Onion chopped
2 cloves of Garlic
Herbs to your taste (Thyme, Sage, Parsley)
Salt and Pepper (I forgot)
1 egg (could I have used 2?)
Put the dry lot in a food processor and blitz until it reaches the grade that you want it to. Then add cooked lentils, an egg (or 2?) and water until it reaches a consistency that looks like it'll hold itself together q9
Grease a 2lb loaf tin, pack it full of the mixture (mine was right up to the brim. Cook in centre of 180C oven for 40 mins.
Mark said it was a bit dry, I think it was about right???
I served it with small jacket pots, and some frozen broccoli and gravy.
It was a long winded process, as I had to shell the walnuts and peel the chestnuts. The chestnuts were much easier having been frozen, but it was still a labour intensive meal. I am pleased there is enough left for 4 people. I will feed it to my veggie friend when she comes early next month.