Caldo Verde! The Portuguese king of soups!
3 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
2 whole dried red chillies
4 large potatoes, diced or sliced
6 cups cold water with vegetarian stock powder to taste
1 large bunch kale, chopped finely
fresh ground black pepper
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Toss in the onion, garlic and dried red chillies and stir for 3 minutes. Add the potatoes and stir for another 3 minutes.Pour in the water and turn up the heat to bring to a boil.Once boiling, reduce the heat again to medium and let the soup boil gently for 20 minutes.Remove the soup from the heat and take out the red chillies temporarily. If a creamier soup is desired, use a hand blender to roughly purée the vegetables, leaving just a few of the potato chunks unblended for taste and texture.
Tuesday, February 19, 2008
Lemon Cordial
12 good sized lemons
1.5 kilo sugar
1 litre water
Grate the peel and put into a saucepan with the lemon juice, sugar and water. Bring to the boil, take off stove and cool. Bottle and seal.
For cordial add water. For 'lemonade' add soda water.
1.5 kilo sugar
1 litre water
Grate the peel and put into a saucepan with the lemon juice, sugar and water. Bring to the boil, take off stove and cool. Bottle and seal.
For cordial add water. For 'lemonade' add soda water.
Muesli
The night before
Mix and soak
2 cups rolled oats, 1 cup of water or juice, 250 grams yoghourt, 1/4 cup honey, 1/2 cup milk and 1 large apple, diced.
Warm in the microwave in the morning.
Mix and soak
2 cups rolled oats, 1 cup of water or juice, 250 grams yoghourt, 1/4 cup honey, 1/2 cup milk and 1 large apple, diced.
Warm in the microwave in the morning.
Monday, February 18, 2008
Brocolli Frittata
1 med brocolli cut into florettes
diced red vegies
1 cup cheese
4 eggs
1 cup milk
salt and pepper
Put brocolli in the bottom of a flan dish, cover with red vegies , cover with cheese. Mix eggs and milk. Season and pour over vegies.
Bake 180 degrees, 45 min
diced red vegies
1 cup cheese
4 eggs
1 cup milk
salt and pepper
Put brocolli in the bottom of a flan dish, cover with red vegies , cover with cheese. Mix eggs and milk. Season and pour over vegies.
Bake 180 degrees, 45 min
Corn soup
2 cups water
2 cups milk
4 cups corn kernals
1 tea salt
2tbl butter
1/2 cup celery chopped
1/4 cup onion chopped
1/4 cup leak chopped
2 tbl flour
1/2 cup milk
Bring water to boil add milk, corn and salt. Saute celery onions and leeks, Blend flour with butter and cook until bubbly. Stir in cooking liquid, add corn, simmer 20 mins and puree. This is so divine, silky and yummy.
2 cups milk
4 cups corn kernals
1 tea salt
2tbl butter
1/2 cup celery chopped
1/4 cup onion chopped
1/4 cup leak chopped
2 tbl flour
1/2 cup milk
Bring water to boil add milk, corn and salt. Saute celery onions and leeks, Blend flour with butter and cook until bubbly. Stir in cooking liquid, add corn, simmer 20 mins and puree. This is so divine, silky and yummy.
The Crone's muffin recipe
2 cups sr flour
3/4 tea salt
1/3 cup sugar
1 cup berries or choc chips or a mix of the two
2 eggs
4tb melted butter
3/4 cup milk
Mix dry, bung in wet, stir 15 seconds.Bake in muffin tins 20mins 425 degrees
3/4 tea salt
1/3 cup sugar
1 cup berries or choc chips or a mix of the two
2 eggs
4tb melted butter
3/4 cup milk
Mix dry, bung in wet, stir 15 seconds.Bake in muffin tins 20mins 425 degrees
Pistou de resistance!
Pistou de resistance!
Not one of mine but created by the wonderful Ian Parmenter. I make this all the time. It is really easy and economical; honest!
The soup
2 large onions, sliced in rings
2 leeks, sliced in rings (I use lots of spring onions as they are cheaper)
2 carrots, grated
2 sticks celery, chopped
2 large potatoes cut into small cubes
200g fresh green beans chopped into bite sized lengths
100g cooked beans (haricot, kidney, etc)
5 or 6 cloves garlic crushed
2 tbspn olive oil (preferably extra virgin)
200 g cooked macaroni
1.5 litres stock (vegetable, veal or chicken)
The pistou sauce
3 cloves garlic, finely chopped
1 cup chopped fresh basil
2 egg yolks
1/2 cup olive oil
To serve
100 g grated gruyere or emmentalMethod:
In a heavy saucepan or stockpot put the 2 tbspn olive oil. Gently cook the onions, leeks, carrot, garlic and celery for 5 or 6 minutes. Add stock and simmer for 3/4 hour. (If you need more liquid to cover, add water.) Just before serving, season to taste, stir in the beans and macaroni and allow to warm through.
To make the sauce,
pound the fresh basil and garlic in a mortar - or blend. Add the egg yolk. Gradually stir in the olive oil, starting a few drops at a time - as you would for mayonnaise. The mixture should thicken. To serve, put a generous serving of pesto sauce into individual warmed bowls along with a sprinkling of cheese.
Gently ladle the soup over the top. Get everyone to wait a full two minutes, savouring the wonderful aroma, before stirring the mixture up well and eating with tremendous enthusiasm.
Truly, this is one of the worlds great dishes!
NoteThe pistou sauce will go brown if exposed for a long time to air. It sort of rusts. This is not a problem, except that it can look unsightly. The solutions are either to put in an airtight jar and cover with a thin layer of olive oil or to make up the sauce immediately before serving. The sauce will keep in the refrigerator for several days though because it contains raw egg yolk I prefer to make it up as I need it.Serving Suggestion: Put a small dollop of sauce in each bowl, sprinkle in a little grated cheese, pour on a good amount of soup
Not one of mine but created by the wonderful Ian Parmenter. I make this all the time. It is really easy and economical; honest!
The soup
2 large onions, sliced in rings
2 leeks, sliced in rings (I use lots of spring onions as they are cheaper)
2 carrots, grated
2 sticks celery, chopped
2 large potatoes cut into small cubes
200g fresh green beans chopped into bite sized lengths
100g cooked beans (haricot, kidney, etc)
5 or 6 cloves garlic crushed
2 tbspn olive oil (preferably extra virgin)
200 g cooked macaroni
1.5 litres stock (vegetable, veal or chicken)
The pistou sauce
3 cloves garlic, finely chopped
1 cup chopped fresh basil
2 egg yolks
1/2 cup olive oil
To serve
100 g grated gruyere or emmentalMethod:
In a heavy saucepan or stockpot put the 2 tbspn olive oil. Gently cook the onions, leeks, carrot, garlic and celery for 5 or 6 minutes. Add stock and simmer for 3/4 hour. (If you need more liquid to cover, add water.) Just before serving, season to taste, stir in the beans and macaroni and allow to warm through.
To make the sauce,
pound the fresh basil and garlic in a mortar - or blend. Add the egg yolk. Gradually stir in the olive oil, starting a few drops at a time - as you would for mayonnaise. The mixture should thicken. To serve, put a generous serving of pesto sauce into individual warmed bowls along with a sprinkling of cheese.
Gently ladle the soup over the top. Get everyone to wait a full two minutes, savouring the wonderful aroma, before stirring the mixture up well and eating with tremendous enthusiasm.
Truly, this is one of the worlds great dishes!
NoteThe pistou sauce will go brown if exposed for a long time to air. It sort of rusts. This is not a problem, except that it can look unsightly. The solutions are either to put in an airtight jar and cover with a thin layer of olive oil or to make up the sauce immediately before serving. The sauce will keep in the refrigerator for several days though because it contains raw egg yolk I prefer to make it up as I need it.Serving Suggestion: Put a small dollop of sauce in each bowl, sprinkle in a little grated cheese, pour on a good amount of soup
Sweet potato risotto
Ummm I was blown away by this! We were going to have take away and I just decided to improvise as I didn't want take away.
Fry half a large onion. Bung in diced sweet potato. Add 2 cups of rice and 4 cups of water and some stock cubes. Bring to the boil then turn down low and cook for 20 minutes with the lid on the pan. Bung some basil, pinenuts, parmesan cheese, garlic and olive oil in your blender. Dish up rice and stir a teaspoon of the pesto through it gently
Fry half a large onion. Bung in diced sweet potato. Add 2 cups of rice and 4 cups of water and some stock cubes. Bring to the boil then turn down low and cook for 20 minutes with the lid on the pan. Bung some basil, pinenuts, parmesan cheese, garlic and olive oil in your blender. Dish up rice and stir a teaspoon of the pesto through it gently
vegan chocolate cake
Chocolate cake
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 tablespoon vinegar
2 teaspoon vanilla
2 cup cold water
In a bowl mix the dry ingredients. In a jug mix the wet ingredients. Mix them both and bake
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 tablespoon vinegar
2 teaspoon vanilla
2 cup cold water
In a bowl mix the dry ingredients. In a jug mix the wet ingredients. Mix them both and bake
pumpkin and lentil soup
Pumpkin and lentil soup. Dice one large onion, bung in a pot with a splash of olive oil and a couple of cloves of garlic (went to ferret in Wit's End garden for some garlic) When it's nice and soft and browned, throw in one large butternut pumpkin peeled and diced. Cover the lot with water and add some vegetarian stock cubes to taste. Add a cup of red lentils. Cook until cooked and looks like pumpkin soup.
Bubble bubble toil and trouble....
"Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder's fork, and blind-worm's sting,
Lizard's leg, and howlet's wing,--
For a charm of powerful trouble,
Like a hell-broth boil and bubble."
Well come on; how else would I start a recipe blog?
Wool of bat, and tongue of dog,
Adder's fork, and blind-worm's sting,
Lizard's leg, and howlet's wing,--
For a charm of powerful trouble,
Like a hell-broth boil and bubble."
Well come on; how else would I start a recipe blog?
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