karl_lembke (karl_lembke) wrote,
karl_lembke
karl_lembke

Some more recipes

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GRILLED GOAT'S CHEESE AND POMEGRANATE SALAD
Serves four
Serve as Saturday lunch with extra baguette to mop up the dressing.
• 4 slices baguette
• 4 slices of goat's cheese
• 4 tbsp extra-virgin olive oil
• juice of half a lemon
• 1 tbsp pomegranate molasses
• salt and pepper to taste
• mixed salad leaves
• seeds of 1 pomegranate
Place the bread on baking tray, top with the cheese and drizzle with a tablespoon of oil. Bake at 190¡C/375¡F/gas 5, near the top of the oven, until the cheese is melted (this will take about ten minutes).
In a screw-top jar, shake three tablespoons of oil with the lemon juice, molasses, salt and pepper. Toss the salad leaves with the dressing, then arrange on individual plates. Place a piece of hot cheesy toast on each plate and garnish with pomegranate seeds.

HOT CRAB DIP
Serves four
A delicious dip to serve with weekend drinks in cold weather, when a chilled salmon pinwheel won't suffice.
• 100g light cream cheese
• 200ml crème fraîche
• 1 heaped tbsp mayonnaise
• 1 tbsp Worcestershire sauce
• 2 spring onions, finely chopped
• 150g white crabmeat
• salt and pepper, to taste
Whizz together the cream cheese, crème fraîche, mayonnaise and Worcestershire sauce in a food processor, then fold in the onions and crabmeat and add salt and pepper to taste. Pour the mixture into a shallow oven-proof dish and bake in the oven (180¡C/350¡F/gas 4) for 20 minutes, until piping hot. Serve with some bread, crackers or raw vegetables for dunking.

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<a style = "background-color: #d0ffe0" href = "http://news.scotsman.com/topics.cfm?tid=1259&id=1660842006">link</a>
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<blockquote><b>GRILLED GOAT'S CHEESE AND POMEGRANATE SALAD</b>
Serves four
Serve as Saturday lunch with extra baguette to mop up the dressing.
• 4 slices baguette
• 4 slices of goat's cheese
• 4 tbsp extra-virgin olive oil
• juice of half a lemon
• 1 tbsp pomegranate molasses
• salt and pepper to taste
• mixed salad leaves
• seeds of 1 pomegranate
Place the bread on baking tray, top with the cheese and drizzle with a tablespoon of oil. Bake at 190¡C/375¡F/gas 5, near the top of the oven, until the cheese is melted (this will take about ten minutes).
In a screw-top jar, shake three tablespoons of oil with the lemon juice, molasses, salt and pepper. Toss the salad leaves with the dressing, then arrange on individual plates. Place a piece of hot cheesy toast on each plate and garnish with pomegranate seeds. </blockquote>
<blockquote><b>HOT CRAB DIP</b>
Serves four
A delicious dip to serve with weekend drinks in cold weather, when a chilled salmon pinwheel won't suffice.
• 100g light cream cheese
• 200ml crème fraîche
• 1 heaped tbsp mayonnaise
• 1 tbsp Worcestershire sauce
• 2 spring onions, finely chopped
• 150g white crabmeat
• salt and pepper, to taste
Whizz together the cream cheese, crème fraîche, mayonnaise and Worcestershire sauce in a food processor, then fold in the onions and crabmeat and add salt and pepper to taste. Pour the mixture into a shallow oven-proof dish and bake in the oven (180¡C/350¡F/gas 4) for 20 minutes, until piping hot. Serve with some bread, crackers or raw vegetables for dunking. </blockquote>
<b.lckquote><b>PENNE WITH SAUSAGE AND CAULIFLOWER</b>
Serves four
This is from Gennaro's Italian Year (£20, Headline), the fabulous new book by Gennaro Contaldo, the man who taught Jamie Oliver all he knows about Italian cooking. By the time the pasta is cooked, your sauce will be ready.
• 400g penne pasta
• 6 tbsp olive oil
• 1 garlic clove, peeled and chopped
• 200g sausages, skinned and chopped
• half a glass white wine
• 1 small cauliflower, cut into small florets and cooked until al dente
• 150g provolone cheese, cubed
• handful parsley, chopped
Cook the pasta according to the instructions on the packet. Meanwhile, heat the oil in a frying pan, add the garlic, then the sausage pieces and sauté until the garlic is golden. Add the wine and allow to bubble until it has reduced by half, then stir in the cauliflower and cheese. Season to taste with salt and pepper.
Drain the cooked pasta and add to the sauce with a little of the cooking water. Mix the pasta well, sprinkle with parsley and then serve immediately.</blockquote>

<a style = "background-color: #d0ffe0" href = "http://news.scotsman.com/topics.cfm?tid=1259&id=1675382006">link</a>

<blockquote><b>Gold Fish Cakes from Easy Peasy by Mary Contini and Pru Irvine</b>
Ingredients
• 3 medium-sized potatoes
• a knob of butter
• milk for poaching
• 250g of undyed smoked haddock fillets
• 1 bay leaf
• salt and pepper
• 1 tablespoon chopped parsley
• plain flour
• 8 tablespoons of vegetable oil
1. Wash and peel the potatoes. Cut them into quarters and put them into a saucepan.
2. Cover them with cold water, add a teaspoon of salt and boil for 15-20 minutes. To test whether they're cooked, push a sharp knife into one or two of them. If it goes in easily, they're ready. If not, cook them a bit longer.
3. When they're ready, drain and mash them well with a little butter and about four tablespoons of milk. Put them in a bowl.
4. Press the fish all over with your fingers to make sure there are no bones. If you find any, use a knife to cut them out - don't worry if the fish breaks up.
5. Wash the fish and cut it so it fits into a saucepan. Add the bay leaf, enough milk or water to cover the fish and a little salt. Slowly, using a medium heat, bring it to the boil.
6. Lower the heat and cook the fish gently for about 15 minutes. Cool and then drain. Throw out the bay leaf.
7. Flake the fish into the mashed potatoes, add the parsley and mix everything together.
8. Taste it and add more salt and pepper if you want.
9. Put some flour on to a plate and season it with some salt and pepper.
10. Wash your hands and dry them well. Dust them with flour.
11. Take about a tablespoon of the mixture at a time and roll it into balls. Pat them to flatten them a little and dip them into the flour. Lay them on a plate, ready to be cooked.
12. Wash your hands.
13. Heat the oil in the frying pan and add a tiny piece of the mixture. When it starts to sizzle, add about four fish cakes.
14. When they are brown on the underside, turn them over using a spatula. They need about two minutes on each side.
15. Drain them on kitchen paper before eating. </blockquote>


<blockquote><b>Rosemary Meatballs, from 1-2-3 Cook (Cooking with kids using only 3 ingredients) by Rozanne Gold</b>
Ingredients
For 16 meatballs:
• 225g lean turkey mince
• 1 small onion
• 2 branches of fresh rosemary
1. Put the turkey in a medium-sized bowl. Peel the onion and cut it in half. Grate the onion on the large holes of a box grater to get two tablespoons of grated onion juice and pulp. Add to the turkey.
2. Remove the leaves from one rosemary branch and chop as fine as possible to get one teaspoon of chopped rosemary. Add a little less than half a teaspoon of salt and a quarter teaspoon of freshly ground black pepper. Mix until all the ingredients are blended. Form the mixture into 16 balls.
3. Heat a large non-stick frying pan until hot. Add the meatballs and cook for two minutes over a high heat; lower the heat to medium and roll the meatballs around the pan so they don't stick. Cook for three to four minutes longer until just firm. Do not overcook. Serve immediately, garnished with fresh rosemary sprigs. </blockquote>


<blockquote><b>Double Chocolate Brownies from The River Cottage Family Cookbook, by Hugh Fearnley-Whittingstall and Fizz Carr</b>
Ingredients
For 18 brownies:
• 250g dark chocolate
• 200g unsalted butter
• 200g caster sugar
• 3 eggs
• 125g plain flour
• 50g cocoa powder
• 100g broken walnuts (optional)
1. Preheat the oven to 160C (320F/Gas Mark 3). Put 3-4cm water into a saucepan and bring it to a simmer over a medium heat.
2. Break the chocolate up, cut up the butter and place both in a mixing bowl. Put it over the pan of gently simmering water and turn the heat off. Stir occasionally until melted and smooth.
3. In another bowl, whisk the sugar with the eggs, using the balloon whisk, until the mixture is smooth and creamy.
4. Add the chocolate mixture to the eggy mix, and mix thoroughly.
5. Sift in the flour and cocoa powder and mix thoroughly. Stir in the walnuts.
6. Line a baking tin with a piece of foil and pour in the mixture. Smooth the top with a spatula.
7. Oven gloves on. Place the tin on a shelf in the middle of the oven for 20-25 mins. A knife pushed into the middle should come out a bit smeared with the mix. Don't cook them for too long - better a bit squidgy than too solid.
8. Oven gloves on. Take tin out of the oven and stand it on a wire rack. Leave until cool enough to cut into squares. <blockquote>
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Tags: cooking
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