Cinnamon Posted April 24, 2008 Share Posted April 24, 2008 Right then, lI will start with one of my favourite recipes SPAGHETTI GIARDINO SERVES 4 Whiz 1 onion, 2 carrots,2 celery sticks & 1 red pepper in a processor until finely chopped Heat a little oil in a pan & cook this veggie mixture for 5-7 mins until it has softened. Add 150ml Red Wine & 2 tsp Bouillon & 1 400g can of chopped toms ,bring to the boil,season with black pepper,cover & ook over a low heat for 15 mins until tender. Stir in 3 tbsp of Red Pesto & serve with Spaghetti Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 24, 2008 Share Posted April 24, 2008 Sounds nice, that comes under my store cupboard heading (see other thread) because I usually have most of those things in the fridge or freezer. Quote Link to comment Share on other sites More sharing options...
Ziggy Posted April 29, 2008 Share Posted April 29, 2008 Here is a nice recipe for an omlette, which doesn't contain cheese and is therefore reasonably healthy, as well as very tasty... Beat three eggs till white and yolk are fully mixed, add a small amount (to taste) of chilli powder, a little bit of turmeric, some salt, a teaspoon of ginger and garlic paste, a fresh green chilli chopped up (optional), and a lot of fresh chopped coriander, beat it all up together. Chop a small/medium onion very finely, add to the egg mix, and beat once more. Fry a small amount of oil in a pan, pour and spread the egg and onion mix, fry gently for 2 or 3 minutes, carefully turn over and fry for a minute. Eat on its own, or with a tomato salad. It's called 'Mir's Rough Omelette', Mir being my friend in India who got me to cook this yesterday while we were chatting on the computer and I said I hadn't had breakfast yet, and 'rough' because, in his own words, you have to 'beat the eggs really bad' . It tastes really fresh and lovely, I usually don't like omelettes without some kind of cheese, but this one was really delicious (made it again just now for lunch ) Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 29, 2008 Share Posted April 29, 2008 Sounds good to me , how do you do the ginger and garlis paste? Quote Link to comment Share on other sites More sharing options...
Ziggy Posted April 29, 2008 Share Posted April 29, 2008 I put 3 or 4 cloves of garlic, and a big chunk of fresh ginger (roughly one inch long from an average size piece) roughly sliced, into a mini food processor, and add a tiny bit of water, and whizz it till well mixed and not too chunky... if you feel strong you can do it with one of these manual pestle and mortar thing (is that what it's called?), but I go for the electric option... It keeps wonderfully in the fridge, I've had some for over three weeks and it still is perfect, in a small plastic container with a lid, and my friend tells me that if you add a bit of salt to it, it lasts for ever... Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 29, 2008 Share Posted April 29, 2008 Can I pop over for afternoon tea, Ziggy? Sounds delicious. Quote Link to comment Share on other sites More sharing options...
Ziggy Posted April 29, 2008 Share Posted April 29, 2008 Pop over any time Claret... that is one dish that can be thrown together literally in ten minutes (though give me some notice so I make sure I have some coriander, or bring some along ... it really makes the dish, and the one from the shop only lasts 24 hrs in the fridge... need to get organised and plant some in the garden!!) Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 29, 2008 Share Posted April 29, 2008 I'll shout next time I'm coming to Oxford then! (will bring coriander too!) Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 30, 2008 Share Posted April 30, 2008 Thanks for that Ziggy I will definately try that for supper one evening, i don't think the OH would appreciate it if I ate it for lunch, garlic tends to hang around on me I love coriander it is my favourite herb Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 30, 2008 Share Posted April 30, 2008 I've found the Coral Cushions recipe. Coral Cushions 2 onions finely sliced A little oil for frying 75g button mushrooms, sliced 2 cold, cooked potatoes, diced 100g peas 4 eggs, beaten 4 tbsps milk 1 teaspoon Tandoori Spice Mix 1 teaspoon mixed herbs (or add some fresh herbs) Salt to taste Slowly cook the onions until an even, golden brown, add mushrooms and cook until mushrooms are soft. Add the spice and cook very gently for a minute. Add the potatoes and peas and the beaten eggs, milk and herbs. Turn into a greased dish and bake for 30 mins. 190C/375F/Gas Mark 5 Cool and then cut into wedges. Ideal for picnics. Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 30, 2008 Share Posted April 30, 2008 I make this coleslaw - it uses half the amount of mayonnaise I would normally use........ and it grows on you in time I make Lemon Mayonnaise using the grated zest of a lemon, then i use the juice in the coleslaw and some of the Lemony Mayonnaise. Lemony Coleslaw Finely sliced cabbage Finely chopped onion Grated carrot Grated apple - skin as well As soon as the apple is grated I pour on the lemon juice. This stops the apple going brown. Leave to marinate slightly if you want. Add as little mayonnaise as you can get away with! Lovely with a piece of cheese (and some crusty bread). Quote Link to comment Share on other sites More sharing options...
chickenlass Posted April 30, 2008 Share Posted April 30, 2008 This cake is very healthy... has no fat in it and can be adapted several ways depending on your taste All-Bran Cake Ingredients · 1 pint liquid (water, milk, soya milk, coconut milk, whatever) · 8 oz. All-Bran (or shop's own equivalent) · 1 lb. 4 oz. mixed dried fruit · 10 oz. brown sugar · 8 oz. self-raising flour Method Put all ingredients except flour in a bowl and leave to soak for about an hour. Mix in the flour, pour into a fair-sized (8"-ish?) cake tin (usual faff about greasing or papering tin, preheating oven, etc.) and bake at any Gas Mark 4 (350'F, 180'C) for about an hour. This cake is truly delicious keeps well and the liquid can be anything from fruit juice to milk. The recipe was given to me by a freind and several ways of preparing it have been tried including using only half the amount of sugar. I added chopped dried apricots and figs to my version and the liquid was fruit juice. These quantities make 2 loaf tin cakes. Would be lovely served with cheese...and it.also freezes well Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 30, 2008 Share Posted April 30, 2008 I was asking if anyone had this recipe a couple of years ago "Ooops, word censored!"ody knew about it........i used to make it, erm........30 years ago Thanks CL We used to use tea to soak the fruit - and I always use dates or dried apricots as i don't like raisins, sultanas or currants. Quote Link to comment Share on other sites More sharing options...
chickenlass Posted April 30, 2008 Share Posted April 30, 2008 I was asking if anyone had this recipe a couple of years ago "Ooops, word censored!"ody knew about it........i used to make it, erm........30 years ago Thanks CL We used to use tea to soak the fruit - and I always use dates or dried apricots as i don't like raisins, sultanas or currants. Yes I think it is a very old recipe that used to be on the back of All Bran cartons really Yummy. [just don't have too much at once as very high in fibre! Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 30, 2008 Share Posted April 30, 2008 That's the one! - I sent Carl to the Co-op on his way home, to buy the All-Bran Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 30, 2008 Share Posted April 30, 2008 That's the one! - I sent Carl to the Co-op on his way home, to buy the All-Bran I've got a similar recipe somewhere too - it'a called '2 cups cake' as most of the measurements are (you guessed it) two cups. It turns out like a malt loaf and is very good for roughage and iron. I'll try to remember to find it and post the recipe. Quote Link to comment Share on other sites More sharing options...