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Old 24.08.2012, 11:08
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favourite EF recipes

as evidenced by reaction to the KFC thread ( ) there are alot of people here who really care about their food... so would any of you care to share your fave recipes?

this is one of my current favourites using up the surplus of peppers from my garden ( saw this on TV a week or two ago, it looks delicious and it is.. either as just a side salad or on bruschetta )

Sweet Roasted-Pepper Salad with Anchovies and Garlic


another nice one... I've not made this in awhile ( no courgette this year ) but this makes a nice little nibble for drinks before dinner

Stuffed courgette rolls
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Old 24.08.2012, 11:46
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Re: favourite EF recipes

I found this lovely recipe, it is nice and easy to make and you just serve it with salad and fresh bread....and there is plenty of leftovers for lunch the next day.

It is yummy and was great as my OH (German) had never had bacon and egg pie before.

http://http://allrecipes.com.au/recipe/10173/easy-bacon-and-egg-pie.aspx

Last edited by bluecat74; 24.08.2012 at 11:53. Reason: Extra http in the address
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Old 24.08.2012, 11:50
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Re: favourite EF recipes

( extra http:// in the address above )
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Old 24.08.2012, 11:50
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Re: favourite EF recipes

Oh, Lord! I have a whole database (literally) full of recipes for every meal/occasion. Very difficult to narrow it down. But here are a few:

Hummus @ 2 ¾ - 3 ½ cups
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce (optional)

Directions:
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

NB – For roasted red pepper hummus, add one roasted red pepper, peeled and seeded, to the food processor with the rest of the ingredients.

Risotto Alla Milanese - @6 Servings
4 cups hot beef/chicken stock or canned low-sodium beef/chicken broth
1/2 teaspoon saffron
3 tablespoons extra-virgin olive oil
1 cup minced onion
2 tablespoons minced shallots
2 cups Arborio or Carnaroli rice
1 cup dry white wine
1/2 teaspoon salt, or as needed
2 tablespoons unsalted butter, cut into bits
1/2 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste

Directions:
In a heavy, wide 3-4 quart casserole or pot, heat the olive oil over medium heat. Cook the onions and shallots together until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent 1 to 2 minutes.

Pour in the wine and stir well until evaporated. Add 1 cup of hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed. Continue to add hot stock in small batches — just enough to completely moisten the rice — and cook until each successive batch has been absorbed. About 10 minutes after the first addition of stock, stir in the saffron. Stir constantly and adjust the level of heat so the rice is simmering very gently until the rice mixture is creamy but al dente and all stock is absorbed. This will take 16 to 20 minutes from the time the wine was added.
Remove the casserole from the heat. Beat in the butter until completely melted and then beat in the cheese. Adjust the seasoning with salt, if necessary, and pepper. Serve immediately, ladled into warm shallow bowls.

NB – You can add cooked asparagus at the end. If you wish to make a seafood risotto, substitute the beef/chicken stock for fish or lobster stock and add cooked lobster or shrimp at the end.


Japanese Miso Chicken
2 tablespoons light soy sauce (usukuchi shoyu)
2 tablespoons sake
2 tablespoons mirin
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon minced ginger root
1 garlic clove, minced
8 boned chicken thighs, skin intact
1 tablespoon seven-spice powder (optional)

Directions:
Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.

Preheat a hibachi, portable tabletop grill or charcoal grill (can also be sautéed in a skillet or broiled in the oven) Shake marinade off chicken. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.

Preparation/cooking time: 1 1/2 hours, Servings: 4

Spinach-Feta rolls
½ 750 g bag frozen spinach
1 slab feta
250ml fresh ricotta
Handful of chopped fresh dill
1 finely minced garlic clove, optional
salt and pepper
1-2 packets of puff pastry, thawed
egg yolk for egg wash

Preheat oven to 180C.

Defrost the frozen spinach overnight. Squeeze out as much water as possible. Crumble feta in a mixing bowl. Mix in fresh ricotta cheese, dill and garlic, if using. Season with salt and pepper.

Cut the thawed puff pastry into 4-6 squares. Spoon the spinach mix onto one puff pastry square. Seal the edges with eggwash. Roll.... Brush the top with egg wash and sprinkle with freshly ground pepper. Place rolls onto the greaseproof paper.... then onto a baking tray lined with parchment paper. Bake for 20-25 minutes or until the pastry is puffed up and golden in color.
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Old 24.08.2012, 12:00
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Re: favourite EF recipes

Another one:

Gougères

1/2 cup / 118 mL of whole milk
1/2 cup / 118 mL of water
1 stick / 8 tablespoons / 113 g of butter cut into 4 pieces
1/2 tsp /2.5 mL salt
1 cup / 125 g of all-purpose flour
4 large eggs at room temperature
1 1/2 cups / 6 oz / 170 g of shredded Gruyére or cheddar cheese

Preheat the oven to 425ºF/220ºC and position racks to divide the oven in thirds. Line two baking sheets with parchment paper.

Bring the milk, water, butter and salt to a rapid boil over high heat. Add the flour all at once, turn down the heat and begin stirring vigorously with a wooden spoon. The dough will come together and a light crust will form on the bottom of the pot, keep stirring quickly and consistently for another minute or so until the dough has come together and is very smooth.

Turn the dough into the bowl of a mixer fitted with a paddle attachment. Let it sit for a minute or so. Begin adding the eggs one by one, beating until each egg is thoroughly incorporated before adding the next egg. The dough will appear to separate after each egg addition, but it will come back together and that is when the next egg should be added. Add the grated cheese.

Once the dough is made it needs to be spooned onto the baking sheets immediately. Using a tablespoon drop little dough balls onto the parchment paper, leaving roughly two inches between each mound. Slide the baking sheets into the oven and immediately turn the temperature down to 375ºF/190ºC. Bake for 12 minutes, then rotate the pans top-to-bottom and front-to-back. Continue baking until gougères are firm, puffed and lightly golden, about another 12 minutes. Serve warm or move to a rack to cool.

N.B. These are great to have with cocktails/drinks. I have added a dash of cayenne pepper and onion powder when using gruyére, and finely minced Jalapeno pepper and garlic when using cheddar.

If they get a bit soft/soggy (which happens) just put them in a hot oven for a few mins.
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Old 24.08.2012, 13:33
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Re: favourite EF recipes

Grynch - a really easy one for your peppers that everyone loves is -


Put sliced up peppers in dish with sliced up onions and smoother in olive oil.

Cook very slowly till soft and then pour loads of balsamic vinegar and put back in oven for another half an hour. Stir every so often.

Leave till cool - really tasty with salads or meat etc.

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Old 24.08.2012, 13:41
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Re: favourite EF recipes

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as evidenced by reaction to the KFC thread ( ) there are alot of people here who really care about their food... so would any of you care to share your fave recipes?

another nice one... I've not made this in awhile ( no courgette this year ) but this makes a nice little nibble for drinks before dinner

Stuffed courgette rolls
Oh thanks for that! I have only one Zucchini plant and it keeps producing, and a friend keeps sending me over her spare courgette`s, and so I have to keep thinking of new ways to use them up, and this sounds lovely! I go now to slice and marinate them for tonight

Great new thread!
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Old 24.08.2012, 14:45
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Re: favourite EF recipes

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Oh thanks for that! I have only one Zucchini plant and it keeps producing, and a friend keeps sending me over her spare courgette`s, and so I have to keep thinking of new ways to use them up, and this sounds lovely! I go now to slice and marinate them for tonight

Great new thread!
try mixing it up abit with the courgette ( also aubergine are nice with this )

- griddle the courgette slices slightly
- try a little lemon zest instead of / in addition to lemon juice
- mix a little Parmesan in with the ricotta.

whatever....
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Old 24.08.2012, 16:43
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Re: favourite EF recipes

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another nice one... I've not made this in awhile ( no courgette this year ) but this makes a nice little nibble for drinks before dinner

Stuffed courgette rolls
I just had these rolls in Italy last week. The cheese was thinly spread across the zucchini before rolling - instead of one dollop in the middle. They were served on a slice of tomato - very elegant and tasty.
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Old 25.08.2012, 13:58
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Re: favourite EF recipes

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Oh thanks for that! I have only one Zucchini plant and it keeps producing, and a friend keeps sending me over her spare courgette`s, and so I have to keep thinking of new ways to use them up, and this sounds lovely! I go now to slice and marinate them for tonight

Great new thread!
You can also make zucchini fritters

Grate the zucchini, squeeze out excess liquid, mix with beaten eggs, a bit of flour, pinch of baking powder, salt, some chopped chives and dill and fry in sunflower or grapeseed oil. Serve with yogurt sauce (tzatziki) or chutney.

I think I have a recipe somewhere. I can dig around for it
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Old 25.08.2012, 14:03
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Re: favourite EF recipes

easy one for an apero- asparagus very lightly steamed- sprinkle a touch of lemon juice and lightly sprinkle parmigiano cheese on top. yummy easy and it keeps a natural asparagus yumminess.

another easy and sweeter goodie my hubby does is sliced oranges with a sprinkling of cinnamon. very nice and simple.
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Old 25.08.2012, 14:27
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Re: favourite EF recipes

A big hit here in Switzerland is basically a Zopf dough with lots of cinnamon, sugar, butter and cream cheese... I get asked to make these all the time! Enjoy

Clone of a Cinnabon

http://allrecipes.com/recipe/clone-o...e7=Home%20Page

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Old 25.08.2012, 15:40
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Re: favourite EF recipes

Cheese on toast...with a dash of worcester sauce.


Simple tastes for a simple guy.

But, bloody hell, it's hard work cleaning the cheese out of the toaster after.
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Old 25.08.2012, 16:16
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Re: favourite EF recipes

take one of those:



cut into chunks, no need to peel. Throw the chunks into a big casserole dish together with spices of your choosing. I like it with some grated ginger, cinnamon, coriander seeds, cardamom, cloves, touch of chili and little lime juice, but that's just one option. I've also made it with herbs, it's lovely with thyme or rosemary and some parmesan.

Add a can of coconut milk in case of asian spices or some cream if using local herbs. Cover with aluminum foil, bake until pumpkin is almost soft, then remove foil for the last 5 minutes. So easy and very tasty.

Last edited by ullainga; 27.08.2012 at 16:04.
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Old 27.08.2012, 15:34
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Re: favourite EF recipes

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try mixing it up abit with the courgette ( also aubergine are nice with this )

- griddle the courgette slices slightly
- try a little lemon zest instead of / in addition to lemon juice
- mix a little Parmesan in with the ricotta.

whatever....
That was a lovely idea! It inspired me to "get rid of the Zucchinis". Except I sort-of "bastardised" it! I was too lazy to go out to buy Riccotto. And had some left-over maize porridge from the day before ......similar texture..... Soooooo....

I griddled the sliced courgettes, and marinated them in the drizzled oil/balsamic.

The "mealie pap" got mixed with grated onion, parmesan cheese, salt, pepper, cayenne pepper, chopped fresh basil.

Rolled the courgette slices around clumps of that mixture, and put them in oven - 60c - with some slices of buttered/herbed bread to slow crisp.

Made an excellent snack with drinks on Friday evening! Much enjoyed! Thanks for the inspiration
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Old 27.08.2012, 15:45
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Re: favourite EF recipes

thank you.. I kinda like the corn pudding idea.

( and despite not having zuchini myself I bought some saturday and made these .. the ricotta lemon version.. for drinks snacks for me and the mrs. )
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Old 27.08.2012, 16:13
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Re: favourite EF recipes

A recipe I make in the fall for hubby and m-i-l is Cider-Glazed Chicken with Dried Cranberries, which I serve over wild rice and greenbeans sauteed with garlic and almonds.

I usually actually use tri-color rice (long grain, wild and red) when I can find it as the nuttiness of the red rice really goes nicely with the cranberries. They used to carry it in one of the Coop locations near me but now that one is closed and the new one doesn't carry it.

The recipe is originally from Cooking Light magazine, I've "re-found" the recipe many places over the internet since.

Quote:
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon butter
  • 1/3 cup dried cranberries
  • 1/2 cup apple cider or apple juice
  • 1 tablespoon cider vinegar or white balsamic vinegar
Preparation

  1. Heat a large nonstick skillet over medium heat. Combine first 3 ingredients in a zip-top plastic bag. Add the chicken to bag; seal and shake to coat.
  2. Melt butter in pan. Add chicken, and cook 4 minutes. Turn chicken over. Add cranberries and remaining ingredients; cook 5 minutes or until chicken is done.
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Old 27.08.2012, 17:33
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Re: favourite EF recipes

chicken crumble for let over chicken..

Put a layer of cooked chicken at the bottom of the dish,

tip a tin of sweetcorn over

Then make the sauce..

tin of condensed chicken soup
1/2 jar mayo
2.5 t.s lemon juice
2.5 t.s curry powder (or a little more)

stir it all up and pour over the chicken

a layer of cheese ( i normally use cheddar but as long as it melts

Then a layer of bread crumbs

Cover with tin foil heat for about 30 mins.. take off foil and brown for last 10 mins..

tastes nice hot cold.. with jacket potato or just salad depending on how hungry you are.. grreat for making in the morning and then cooking later when you are ready
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Old 30.08.2012, 18:50
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Re: favourite EF recipes

If you have LOTS of Pears and don`t know what to do with them?

Make this easy Pear Cake!

4 cups diced pears
1 cup sugar
3 cups flour
1 tsp Bicarbonate of Soda (Natron)
2 tsp. cinnamon
3 eggs
2 tablesps oil (optional, can leave out)

Mix sugar with pears, leave to stand 1 hr.

Sift dry ingredients together and stir into pears.
Beat the eggs, with oil, and add to mixture.

Pour into large greased baking pan/pyrex dish, approx. 29cm x 20cm.
Bake @ 350F/180c for 1 1/4 hr.

When baked, while still hot, pour over a thin glacé icing.
This will soak in, and give a shiny surface.
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