An old Girl Guide camping favourite, and not a bad one to do at home!
Golden Syrup Dumplings:
Ingredients:
Sauce:
1 tblespn butter
3/4 cup brown sugar
1/2 cup Golden Syrup
1&1/2 cup water
Dumplings:
1 tblspn melted butter
1/3 cup Golden Syrup
1/3 cup milk
1&1/4 cup SR flour
Method:
1. Combine sauce ingredients in saucepan.Stir over low heat to dissolve sugar and melt butter. Increase heat so sauce come to gentle simmer.
2. Combine dumpling ingredients.
3. Drop spoonfuls of dumpling mixture into sauce.Cover saucepan and simmer for 15-20 minutes.
Serving Suggestion: Serve with cream or vanilla icecream.
Note: can replace water with white wine in the sauce
Rating: 4.5
Saturday, 29 March 2008
Mushroom Risotto
Simple, and delicious!
Mushroom Risotto:
Ingredients:
2 Vegetable stock cubes
1 tbsp parsley, chopped
2 cups mushrooms, cleaned and sliced
1 Tbsp extra virgin olive oil
1 garlic clove, minced
3.5 cups water
2 Tbsp Parmesan cheese
1 cup arborio rice
1 tsp butter
Method:
1. Heat oil in a deep pot on medium-high. Add minced garlic and saute until golden.
2. Add the sliced mushrooms and quickly saute while stirring. Let all the vegetable juice evaporate.
3. Add the rice, water and stock cubes, mixing well. Reduce heat and simmer mixing occasionally for 15 minutes or until rice has absorbed most of the water and is cooked.
4. Remove from heat, add some Parmesan cheese, butter (if desired) and chopped parsley, mixing well.
5. Stand for 5 minutes before serving.
Serves: 2
Rating: 4
Mushroom Risotto:
Ingredients:
2 Vegetable stock cubes
1 tbsp parsley, chopped
2 cups mushrooms, cleaned and sliced
1 Tbsp extra virgin olive oil
1 garlic clove, minced
3.5 cups water
2 Tbsp Parmesan cheese
1 cup arborio rice
1 tsp butter
Method:
1. Heat oil in a deep pot on medium-high. Add minced garlic and saute until golden.
2. Add the sliced mushrooms and quickly saute while stirring. Let all the vegetable juice evaporate.
3. Add the rice, water and stock cubes, mixing well. Reduce heat and simmer mixing occasionally for 15 minutes or until rice has absorbed most of the water and is cooked.
4. Remove from heat, add some Parmesan cheese, butter (if desired) and chopped parsley, mixing well.
5. Stand for 5 minutes before serving.
Serves: 2
Rating: 4
Stuffed Field Mushrooms
This dish has got a bit of everything: iron, zinc, calcium, vitamins, protein, etc!
Stuffed field mushrooms:
Ingredients:
4 large field mushrooms
30g butter
1 leek, sliced
2-4 cloves garlic, crushed
2 tsp cumin seeds
1 tsp ground coriander
1/4-1/2 tsp chilli powder
2 tomatoes, chopped
2 cups mixed frozen vegetables (peas, corn, carrot = fine)
1/2 cup cooked white rice
1/3 cup grated Cheddar Cheese
1/4 cup grated Parmesan Cheese
1/4 cup cashews, chopped
Method:
1. Preheat oven to moderately hot (200*C). Wipe the mushrooms with a paper towl. Remove the stalks and chop them (the stalks) finely.
2. Meanwhile, melt the butter in a pan. Add the chopped mushroom stalks and leek, and cook for 2-3 mins, or until soft. Mix in garlic, cumin seeds, ground coriander and chilli powder and cook for 1 min or until the mixture is fragrant.
3. Stir in tomato and frozen vegetables. Bring to the boil, reduce the heat and simmer for 5 mins. Stir in the rice and season well.
4. Spoon the mixture into the mushroom cups, sprinkle with the Cheddar and Parmesan, and bake for 15 mins, or until the cheese has melted. Scatter the cashews on top to serve.
Serves: 4
Rating: ???
Stuffed field mushrooms:
Ingredients:
4 large field mushrooms
30g butter
1 leek, sliced
2-4 cloves garlic, crushed
2 tsp cumin seeds
1 tsp ground coriander
1/4-1/2 tsp chilli powder
2 tomatoes, chopped
2 cups mixed frozen vegetables (peas, corn, carrot = fine)
1/2 cup cooked white rice
1/3 cup grated Cheddar Cheese
1/4 cup grated Parmesan Cheese
1/4 cup cashews, chopped
Method:
1. Preheat oven to moderately hot (200*C). Wipe the mushrooms with a paper towl. Remove the stalks and chop them (the stalks) finely.
2. Meanwhile, melt the butter in a pan. Add the chopped mushroom stalks and leek, and cook for 2-3 mins, or until soft. Mix in garlic, cumin seeds, ground coriander and chilli powder and cook for 1 min or until the mixture is fragrant.
3. Stir in tomato and frozen vegetables. Bring to the boil, reduce the heat and simmer for 5 mins. Stir in the rice and season well.
4. Spoon the mixture into the mushroom cups, sprinkle with the Cheddar and Parmesan, and bake for 15 mins, or until the cheese has melted. Scatter the cashews on top to serve.
Serves: 4
Rating: ???
Cream of Garlic and Mushroom Soup
This dish has heaps of iron in it, as well as calcium, and garlic (to keep away those nasty colds and 'flus). Vampires beware! The dish really doesn't taste too garlic-y by they time the ingredients are all blended together, though.
Cream of Garlic and Mushroom Soup:
Ingredients:
25 garlic cloves
4 cups "white" mushrooms
6 Tbsp butter
1 tsp Thyme leaves (freshly chopped or dried)
3 - 4 Tbsp plain flour (start with 3)
1 cup water
1 cup "chicken" stock (I use vegetarian chicken style cubes/powder from Massel)
1 cup milk (I use Organic Valley - it's organic milk)
1 cup cream
Salt and pepper (to taste)
a few springs of fresh parsley (roughly chopped)
Method:
1. Seperate garlic cloves and blanch in boiling water for 1 min. Drain and peel.
2. Sweat the mushrooms in butter for 5 mins, then lift out of the pan and put to the side.
3. Add the garlic and thyme to the butter and mushroom juices still in the pan. Gently cook with the lid on for about 10-15 mins until the garlic cloves are tender.
4. Add the plain flour and cook for several minutes.
5. Turn up the heat and add the "chicken" stock and water.
6. Add the milk, a little at a time, stirring well.
7. Simmer for 10 mins.
8. Add the mushrooms and simmer for another minute to heat them through.
9. Remove from the heat and blend the mixture to make it smooth.
10. Stir in the cream, seasoning with salt and pepper to taste.
11. Serve sprinkled with roughly chopped parsley and some fresh bread.
Serves: 4
Rating: - 4.5
Cream of Garlic and Mushroom Soup:
Ingredients:
25 garlic cloves
4 cups "white" mushrooms
6 Tbsp butter
1 tsp Thyme leaves (freshly chopped or dried)
3 - 4 Tbsp plain flour (start with 3)
1 cup water
1 cup "chicken" stock (I use vegetarian chicken style cubes/powder from Massel)
1 cup milk (I use Organic Valley - it's organic milk)
1 cup cream
Salt and pepper (to taste)
a few springs of fresh parsley (roughly chopped)
Method:
1. Seperate garlic cloves and blanch in boiling water for 1 min. Drain and peel.
2. Sweat the mushrooms in butter for 5 mins, then lift out of the pan and put to the side.
3. Add the garlic and thyme to the butter and mushroom juices still in the pan. Gently cook with the lid on for about 10-15 mins until the garlic cloves are tender.
4. Add the plain flour and cook for several minutes.
5. Turn up the heat and add the "chicken" stock and water.
6. Add the milk, a little at a time, stirring well.
7. Simmer for 10 mins.
8. Add the mushrooms and simmer for another minute to heat them through.
9. Remove from the heat and blend the mixture to make it smooth.
10. Stir in the cream, seasoning with salt and pepper to taste.
11. Serve sprinkled with roughly chopped parsley and some fresh bread.
Serves: 4
Rating: - 4.5
Moroccan Pilaf
A great side dish
Moroccan Pilaf:
Ingredients:
1/3 cup slivered almonds, toasted
1.5 cups long grain rice
1 Tbsp canola (or other) oil - NOTE: many canola oils are genetically modified - try another oil if you're not sure
4 shallots, finely chopped
1 Tbsp Moroccan seasoning (MasterFoods has a nice one)
1 cup peas
1/2 cup currants
Method:
1. Cook the rice - however you normally would - I put it in the rice cooker
2. Heat the oil in a wok over medium heat. Add the shallots and cook for 1-2 mins. Add the moroccan seasoning and stir to combine.
3. Add the drained rice, peas, currants and slivered almonds. Stir-fry until heated through.
4. Serve alone or as a side dish
Serves: 6
Rating: 4
Moroccan Pilaf:
Ingredients:
1/3 cup slivered almonds, toasted
1.5 cups long grain rice
1 Tbsp canola (or other) oil - NOTE: many canola oils are genetically modified - try another oil if you're not sure
4 shallots, finely chopped
1 Tbsp Moroccan seasoning (MasterFoods has a nice one)
1 cup peas
1/2 cup currants
Method:
1. Cook the rice - however you normally would - I put it in the rice cooker
2. Heat the oil in a wok over medium heat. Add the shallots and cook for 1-2 mins. Add the moroccan seasoning and stir to combine.
3. Add the drained rice, peas, currants and slivered almonds. Stir-fry until heated through.
4. Serve alone or as a side dish
Serves: 6
Rating: 4
Sweet Potato Soup
We've all had the winter pumpkin soup recipe...here's something a little different! It's still a great way to get your vitamin C intake, not to mention all the other great vitamins and minerals in fresh vegetables.
Sweet Potato Soup:
Ingredients:
1 Tbsp olive oil
2 onions, chopped
1 large potato, peeled and chopped
4 cups vegetable stock
1/2 cup cream
1 kg Sweet potato (orange), peeled and chopped
1 tsp freshly crushed garlic (or more, if you like garlic)
1 tsp nutmeg (ground)
1 shallot/spring onion, finely sliced
Method:
1. Heat olive oil in a large saucepan. Add the onion and cook until translucent.
2. Add the sweet potato, potato and garlic. Cook for a further 1-2 minutes.
3. Add vegetable stock and nutmeg to the pan. Bring to the boil, reduce heat and simmer until vegetables are tender (approx. 30 mins)
4. Puree the soup in a blender or food processor.
5. Stir 2/3 of the cream into the soup & return to the heat (DO NOT LET IT BOIL)
6. Serve soup garnished with the remaining cream, shallots and a shake of nutmeg.
Serve with fresh bread.
NOTE: If you don't have cream, a little milk will certainly do!
I also like to add a little celery to the soup. It gives it a slightly lighter taste.
Serves: 4
Rating: 4.5
Sweet Potato Soup:
Ingredients:
1 Tbsp olive oil
2 onions, chopped
1 large potato, peeled and chopped
4 cups vegetable stock
1/2 cup cream
1 kg Sweet potato (orange), peeled and chopped
1 tsp freshly crushed garlic (or more, if you like garlic)
1 tsp nutmeg (ground)
1 shallot/spring onion, finely sliced
Method:
1. Heat olive oil in a large saucepan. Add the onion and cook until translucent.
2. Add the sweet potato, potato and garlic. Cook for a further 1-2 minutes.
3. Add vegetable stock and nutmeg to the pan. Bring to the boil, reduce heat and simmer until vegetables are tender (approx. 30 mins)
4. Puree the soup in a blender or food processor.
5. Stir 2/3 of the cream into the soup & return to the heat (DO NOT LET IT BOIL)
6. Serve soup garnished with the remaining cream, shallots and a shake of nutmeg.
Serve with fresh bread.
NOTE: If you don't have cream, a little milk will certainly do!
I also like to add a little celery to the soup. It gives it a slightly lighter taste.
Serves: 4
Rating: 4.5
Vegetable and Bean Bake
This dish takes about 40 mins to prepare and another 60 mins to cook, but it's something different to pasta bake...
Vegetable and Bean Bake:
Ingredients:
1 cup each of the following vegetables (diced): pumpkin, onion, red capsicum, eggplant, tomato, zucchini
1 Tbsp olive oil
salt & pepper to taste
1 Tbsp tomato paste
1 tsp freshly crushed garlic (or, let's face it, as much as you like!)
1/2 tsp dried Italian herbs (can replace with fresh herbs)
2 Tbsp water
1 can soya beans (drained and rinsed)
Method:
1. Preheat oven to 190*C
2. Combine diced vegetables with olive oil, salt and pepper. Mix well.
3. Bake in oven for 45 mins or until begetables are just tender.
4. In a small bowl, combine tomato paste, garlic, italian herbs and water.
5. Remove vegetables from oven. Add the tomato mixture and the soya beans to begetables and stir well.
6. Return to oven for a further 5-10 mins.
7. Serve hot or at room temperature as a main meal or a side dish.
Serves: 6
Rating: - this is one of those on my TO COOK list.
Vegetable and Bean Bake:
Ingredients:
1 cup each of the following vegetables (diced): pumpkin, onion, red capsicum, eggplant, tomato, zucchini
1 Tbsp olive oil
salt & pepper to taste
1 Tbsp tomato paste
1 tsp freshly crushed garlic (or, let's face it, as much as you like!)
1/2 tsp dried Italian herbs (can replace with fresh herbs)
2 Tbsp water
1 can soya beans (drained and rinsed)
Method:
1. Preheat oven to 190*C
2. Combine diced vegetables with olive oil, salt and pepper. Mix well.
3. Bake in oven for 45 mins or until begetables are just tender.
4. In a small bowl, combine tomato paste, garlic, italian herbs and water.
5. Remove vegetables from oven. Add the tomato mixture and the soya beans to begetables and stir well.
6. Return to oven for a further 5-10 mins.
7. Serve hot or at room temperature as a main meal or a side dish.
Serves: 6
Rating: - this is one of those on my TO COOK list.
Vegetarian Baked Pumpkins
This title really doesn't do the recipe justice.
Vegetarian Baked Pumpkins:
Ingredients:
4 whole Golden Nugget pumpkins (they're small pumpkins)
1 cup zucchini, grated
2 cups potatoes, grated
4 shallots/spring onions, chopped
1 can soya beans, drained
3/4 tsp ground cumin seeds
1 cup grated carrots
2 large mushrooms, finely chopped
1 cup grated Cheddar cheese
2 Tbsp honey
1 tsp chopped fresh coriander
Method:
1. Preheat oven to 180*C
2. Cute 1/3 off the top of each pumpkin and scoop out the seeds
3. Level off base of pumpkins so they sit flat
4. Wrap pumpkins in foil and bake for 20 mins
5. Combine grated vegetables, mushrooms, shallots, cheese, soya beans, honey, cumin and coriander and mix well
6. Remove pumpkins from the oven and upwrap the top of the foil
7. Fill pumpkins with bean mixture and cover over again with foil
8. Return pumpkins to oven and bake a further 40 mins or until pumpkins are tender.
Serve whole!
Serves: 4
Rating: - 3.5
Vegetarian Baked Pumpkins:
Ingredients:
4 whole Golden Nugget pumpkins (they're small pumpkins)
1 cup zucchini, grated
2 cups potatoes, grated
4 shallots/spring onions, chopped
1 can soya beans, drained
3/4 tsp ground cumin seeds
1 cup grated carrots
2 large mushrooms, finely chopped
1 cup grated Cheddar cheese
2 Tbsp honey
1 tsp chopped fresh coriander
Method:
1. Preheat oven to 180*C
2. Cute 1/3 off the top of each pumpkin and scoop out the seeds
3. Level off base of pumpkins so they sit flat
4. Wrap pumpkins in foil and bake for 20 mins
5. Combine grated vegetables, mushrooms, shallots, cheese, soya beans, honey, cumin and coriander and mix well
6. Remove pumpkins from the oven and upwrap the top of the foil
7. Fill pumpkins with bean mixture and cover over again with foil
8. Return pumpkins to oven and bake a further 40 mins or until pumpkins are tender.
Serve whole!
Serves: 4
Rating: - 3.5
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