NTSMS - Non Therion Society Members Society
Main Forum => Enter the voids of the OT-forum => Topic started by: Lucy on October 18, 2006, 04:10:42 pm
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Hi,
welcome to the most metalish topic ever! :lol3:
Post here your recipes, stories of cooking, pictures of Mommy's cakes... everything. I'll post my recipe of yesterday a little bit later, so don't wait for me! Go on! I'll join you.
Let's cook!
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Oh my, too bad my mum doesn't know English. She'd be delighted to post in such a topic! :lol3: Maybe I can get some recipes out of her and post them,
but I don't promise anything - she's very gelous towards her recipes ¬¬
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Same with my Grandma, she cooks so well... (Lots of secret Russian and international cusine :lol3:)
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Hi there,
apparently these recipes are so incredibly secret that noone dares to post one. :ninja: If your mummies, aunts and grannies give you a hard time about their secret recipes, perhaps you can offer them to post the recipes in the Inner Circle - for you grannies that means to show them to a few friends from faraway only, so that noone else can see them. :)
Typically I improvise in the kitchen, but I'm sure I can write down a recipe or two. Just give me some time, please.
Cheers!
Markus
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Tell grannies and mommies not to worry, because nobody will be able to cook exactly the same food as hers, even with the recipe! And in other countries the same things taste differently.
I'll post one of my not so secret ones this very afternoon - but now I have to leave. :bye:
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My first recipe is called "stratified cauliflower" and it's a vegetarian dish. (I'm not a vegetarian but I eat few meat, I don't like it very much.) It's for four persons, and you will need:
a big cauliflower
3-4 dl sour cream (I don't know if exists in other countries but you can use white sauce as well)
bread crumbs
one egg
a little cheese
margarine
salt and pepper
...yes, I think that's all.
First take the cauliflower into its pieces (I think the pieces are called "curds", but we call them "roses"), then cook them in salty water.
While they are cooling down a little, put the egg in the sour cream (if you use white sauce you don't need the egg), then salt and pepper as much as you like.
Put a little margarine all over a heatproof dish (I don't have an enough big one, so I use a simple saucepan), and put the first "floor" of cauliflower in the dish. If they are not enough salty, it's the last chance to put a little salt on them - I usually forget this... Then put a little of bread crumbs over this, and then a part of the sauce you use. Then build the second and the third floors in the same way.
To finish it, put cheese on the top of everything, and little pieces of margarine.
Then...
PREHEAT THE OVEN! :afaid:
...and bake it for a little time, it's ready when the cheese starts changing colour to brownish.
You can eat it separated, or as a garnish too.
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I have the best meal ever... but I wan't say what it is because Luth will hate me forever ¬¬
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I have the best meal ever... but I wan't say what it is because Luth will hate me forever ¬¬
Does it anything to do with cats? ¬¬
Btw... Lucy, cauliflower is one of the best vegetables ever (according to my taste, of course) :w00t_jump:
And... I didn't know the name in English was so similar to Spanish or Catalan name ("coliflor" in both cases) :lol3:
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Btw... Lucy, cauliflower is one of the best vegetables ever (according to my taste, of course) :w00t_jump:
And... I didn't know the name in English was so similar to Spanish or Catalan name ("coliflor" in both cases) :lol3:
I'm glad you like it :)
I didn't know the word, I was checking the dictionary :blush:
Actually, Hungarian "karfiol" is similar too.
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In Romanian it's conopida, so is a little tiny bit similar... and oooh yes, I love it! Especially when my mum makes something alike Lucy's recipe. Man, it's great.
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This site might come in handy to convert measures: http://www.convert-me.com/en/convert/cooking
Here's an easy apple dessert recipe I like to make: Apple Crumble
Preheat (haha) oven to 375 degrees. (190 C in Euro.)
Ingredients:
4 cups of apples, sliced
1/2 cup of butter (1 stick)
1/2 cup sugar
1 cup flour
Blend the flour, sugar and butter with a pastry blender to form a crumbly mass. (you can use your fingers instead of a pastry blender) Arrange apple slices in a shallow baking dish. Cover the apples with the crumbly mixture. Bake at 375 until crust starts to brown. About 45-55 minutes. Serve with whipped cream or vanilla ice cream.
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I have the best meal ever... but I wan't say what it is because Luth will hate me forever ¬¬
Does it anything to do with cats? ¬¬
How did you know? :blink:
Are you spying on me? :ninja:
:afaid: :afaid:
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Hi there,
here's the first recipe from me...
Something general: I like to improvise, as I mentioned, and I like to cook with seasonal products. Also I like to cook vegetarian, i.e. cat-free, but as I like to eat lots of protein as well I usually use cheese or legumes in my veggie meals.
So here we go... Markus' Autumnal Lense Pan
(for 2 servings)
400 g pumpkin meat (Either peeled normal pumpkin or Hokkaido. I prefer the latter because it's tastier and needn't be peeled)
160 g red lenses
2 medium-sized apples of some rather sour variety
40 g ginger
2 large shallots (medium-sized normal onions if not available)
320 ml vegetable stock
2 tablespoonfuls of oil
salt and pepper
some lemon juice
Cut the pumpkin meat to cubes; peel the ginger and cut it into match-sized sticks. Boil up the pumpkin, the ginger and the lenses in the vegetable stock and and let them simmer on small heat for about ten minutes until the lenses are soft and the pumpkin is still al dente. Put the pot aside.
In the meantime peel the apples and remove the core, cut them to cubes. Peel the shallots and cut them to slices.
Stir-fry the shallots in the oil until they become glassy. Add the apple pieces and stir-fry for a short while. Fold in the pumpkin and lenses, season to taste with salt, pepper and lemon juice.
Serve on its own, with noodles or fresh bread.
Enjoy and cheers!
Markus
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Enjoy and cheers!
Markus
You forgot the "Gastronomicus", Markus :unsure:
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Apple Crumble for everyone:
(http://i23.photobucket.com/albums/b385/DianeEve77/ac.jpg)
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Looks delicious.
I don't cook, people, but your recipes sound good.
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Beautiful cake (again), Mommy! And I have the recipe!
I would make it immediately but I have ordered a cake for the birthday party of my husband today evening. I'll try to post a photo of it :)
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Apple Crumble for everyone:
:yeha:
*Serves himself a good piice of crumble and eats it all at once* :bow: Glorious taste mommy!
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Hey Aluqak! Here's some more:
(http://img206.imageshack.us/img206/5809/stior4.jpg)
You have to fly a lot but please taste mine too!
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Haha Lucy! It looks like you did a really good job with it. Did you like it? It's very simple to make... that's what's good about this recipe.
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Seems so simple, maybe I'll veen try.
*Thinks of giving it a try*
*Thinks of consequences: a big mess in the kitchen*
Better not, I don't want to clean that mess.
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Haha Lucy! It looks like you did a really good job with it. Did you like it? It's very simple to make... that's what's good about this recipe.
Thank you, Mommy!
It was delicious. My husband made me promise to make it again soon :)
Now I'm looking forward to make Markus' one...
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Here... I just made some brownies. They're mainly for Ely (to help her through her studies for her tests), and for Lucy, to try and comfort her during more unrest in her neighborhood.
(http://i23.photobucket.com/albums/b385/DianeEve77/brownies.jpg)
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Yuummyy!!! That looks delicious, Mommy... thanks for thinking of me :wub:
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It was my pleasure Ely :)
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Thank you, Mommy! :wub: You're the greatest Metal Mommy ever.
*thinking of giving some of it to the crazy people here - maybe they go home*
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Looks good Eve, enjoy eating teh brownies, girls!
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Awww... thanks Lucy.
Yes, maybe the brownies will turn the bad people into happy people.
(even though I didn't "add" anything to the brownies... hehe)
:whistle:
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Looks good Eve, enjoy eating teh brownies, girls!
There's enough for everyone! Come and taste! :)
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Yeeep... and if we somehow go out of brownies, I can ask my mum to make some more. :wOOt:
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Don't worry, The One... we will always make sure there's enough baked goods over here to go around for everyone.
I only singled out the 2 girls this time because I felt they could use some extra pick-me-up for their current stressors.
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Yummy, mummy,
but say - how do you make those brownies? Any chance to get the recipe. :innocent:
Cheers!
Markus Gastronomicus :biggrin:
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Yummy, mummy,
but say - how do you make those brownies? Any chance to get the recipe. :innocent:
Cheers!
Markus Gastronomicus :biggrin:
Sure, Markus... it was a brownie mix! :biggrin:
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But then they're not home-made! :bawl:
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There's enough for everyone! Come and taste! :)
:yeha: ... *Comes and tastes.... all the brownies* :whistle:
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Markus Gastronomicus :biggrin:
That's much better :wOOt:
Here you go: BROWNIES (this is one of the recipes, my mum had a variation, but she cannot find it right now)
Ingredients: 120g butter, 150g chocolate, 4 whole eggs, 2 cups sugar, 1 cup nuts, 2 cups flour.
Indications: The chocolate and butter melt into bain-marie, and the result must be left to cool. Meanwhile, you beat the eggs to spume with the sugar, and then mix it with the chocolate. You mix the cup of nuts with the flour and then add it very slowly to the other composition. You put the whole thing into a buttered inox plate, and leave it into the oven until it has a crust. You can also try with a wooden skewer: when you stick it in, and then comes out clean, the thing's ready.
Sorry if you don't understand the indications... my gastronomic English's not the best :unsure:
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Ely... find out the oven temperature. And also how long to bake it.
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Tried to, but she usually bakes by... dunno, some kind of 6th sense :lol: The only indication about how long to cook it was the trick with the wooden skewer: it has to come out clean, when you pinch the mix.
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Hi there,
I think that we can't do much wrong with 175°C, right? :unsure:
Cheers!
Markus Gastronomicus
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Suppose not :unsure:
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Hi there,
have I mentioned before that I bake my own bread? It's not really a recipe, but I love to eat oven-fresh bread with butter or with good oils like olive or linseed oil. yummy
Cheers!
Markus
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I'm just making new meal :) Its true experiment consisting of meat, apples, butter, carrots, fennel and selery, cream and roasted potatoes - true kitchens alchemy :thumbup:
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I hope you can actually get soem gold out of that Vlad... Else you're just wasting your time.
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It was goooooooood and worth 2 hours of work ;) It was not gold but true silver for my stomach.... :lol:
Tomorrow I should make my Secret Weaponsmiths Sauce...... and next day some apple cider for better apetite ;)
I have also hunted sth today but Markus didn't wanted to be baked :nosweat:
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Hi there,
have I mentioned before that I bake my own bread? It's not really a recipe, but I love to eat oven-fresh bread with butter or with good oils like olive or linseed oil. yummy
Cheers!
Markus
Could you please write its recipe?!
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Hi Lucy,
this one is simple: Take an oven-fresh bread while still warm. Cut off a slice and spread some butter on it. Once the butter is molten, sprinkle a bit of salt over it - bon appetit!
Cheers!
Markus
P.S.: Bread recipe to follow. ;)
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Geeeezzz... I'm happy. I've got the best mum ever! :bow: I just ate some home-made crepes suzette (pancakes with orange and brandy sauce). The recipe must be translated from hebrew, so I'll do that tomorrow with her, and immediatey post it here. :lol3:
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Hi Lucy,
this one is simple: Take an oven-fresh bread while still warm. Cut off a slice and spread some butter on it. Once the butter is molten, sprinkle a bit of salt over it - bon appetit!
Cheers!
Markus
P.S.: Bread recipe to follow. ;)
:mad:
P. S.: :lol3:
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¬¬ Hmmmmm..... I'm waiting for Elven secret recipe.... I'm getting hungry..... and no cookies today.....
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Hi there,
so here's how I make my bread. It will sound more complicated than it is, because some things are far easier to do than to explain. But actually it's so ridiculously simple... in fact it's a technique so very simple that millennia ago every housewife in Egypt and in Israel could do it. Except for the part with the fridge maybe, but that's only necessary when you don't bake every day.
Of course you can alter the amount of each and every ingredient according to your needs. I usually bake two large breads at once to use the oven well, then give one to my parents and keep one for myself.
1. Take two or three tablespoonfuls of ripe sourdough. If you don't have sourdough you can easily make one from nought in a week or so or have a friendly sourdough owner send you some. Take about 200 g of full wheat flour from a 1-kg-package. Mix the flour with the ripe dough and some water into a rather soft dough. Put this in a glass, a small bowl or something and cover it loosely. Loosely, I said, and make sure that the vessel is only half-full. The dough will produce gas and grow as it ripens. Leave this in a warm spot (>20°C, some doughs will do with 18°C as well) for half a day.
2. Take a larger bowl, fill in the ripe dough from the first step, the rest of the kilogram flour and some water again and stir this until it becomes a rather soft dough. Leave it in a warm spot for another half day. If your plans change and step 1 or step 2 last a whole or even a little longer, nevermind - sourdough is robust.
3. Take two or three tablespoonfuls of the ripe sourdough into a jar, close the lid and put that in the fridge for the next time.
4. Look into the fridge to make sure you didn't forget step 3.
5. Stir another kilogram of flour and two tablespoonfuls of salt into the ripe dough. Add water in small portions until you get an elastic dough - the right consistence is a matter of experience. Knead the dough hard for five minutes or longer.
6. Shape bread loafs with wet hand and put them in a form (the loafs, not your hands). I use a long rectangular cake form or a plain steel cooking pot, laid out with baking paper. Put them in the oven at no more than 50°C and leave the dough to rise for about an hour.
7. Cut the breads deeply with a moist bread knife so they won't burst uncontrolled later. Leave to rise for about another hour. This is a matter of experience again - you will soon see when your bread has risen to its fullest so you can bake it just before it would begin to collaps again.
8. Pre-heat the oven to 200-225°C; take the breads out for the time being.
9. Moisten the bread surfaces with a clean wet brush. Put the breads in the oven and regulate it down to 175°C. Leave the breads baking for two hours. After 30-60 minutes cover them with another sheet of baking paper so they don't get too dark.
10. Take the breads out of the oven, moisten their surfaces with the wet brush once more and take them out of the form.
11. Cut off a first slice impatiently, spread butter and salt on it and enjoy.
Of course you can add any ingredients you like, from seeds over herbs or spices to olives or fruit chunks.
Cheers!
Markus Gastronomicus
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Hmm... the pancake recipe must wait until Monday. Sorry, Vlad. My mum was tired today, when she got home, and my parents are leaving tomorrow on a little trip to the mountains (me not goin' with them :evil2:).
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Evil Ely - so you make party? :drunk:
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Neah - worst idea you can have, giving a party at home :lol3:
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You're right about that Eli, no one likes to clean up after the bunch of pigs that were invited once they're gone.
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Depends from who you want to invite :evil2:
Today I will drink with my friends - evil goats ;)
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Thanks Markus!
Another question: how do you make sourdough (from nought)?
And how many times do you bake bread a week?
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Hi Lucy,
to make a sourdough from nought you simply treat the stuff you have as if it was a sourdogh already :lol3: How do you treat a sourdough? You just add fresh flour and water to it to "feed it" and leave it in a warm place - these are the steps 1 and 2 above. In each step you double the amount of flour at least, so if you have a dough made of 100 g flour, you add 100 g or more.
In the beginning you have nothing, so you just mix some flour and water and put it in a warm place for 12-24 hours. Then you add flour and water and leaving it standing again. When you've been playing this for a couple of days, the dough will begin to smell and taste sour and finally will begin to rise. That's when you can make your first truely own bread. :)
The background is that lactobacilli and wild yeasts live on the outside of the grains in the field. They get into the flour when the grains are ground. By treating the flour like described above you give them good conditions to multiply. These "good" microorganisms soon get the upper hand over mould and other bad guys as long as you keep feeding your sour dough regularly or keep it well refridgerated.
I usually bake once a week, but the ripe dough can last several weeks in the fridge.
Cheers!
Markus
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Here is the recipe for the cheesecake I made for Thanksgiving. It is very tasty. You guys may have to look up the measuring conversions, though.
Pumpkin Maple Cheesecake
3 pkg. (8 oz) fat-free cream cheese, at room temperature
2/3 cup packed brown sugar
3 large eggs
1 can (15 oz) pumpkin puree (pumpkin pie filling)
1/2 cup low-fat maple or vanilla yogurt
2 Tbsp all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp imitation maple or rum flavoring
1 tsp vanilla extract
1. Preheat oven to 350°F. Assemble 9" spring form pan and coat with cooking spray.
2. Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ginger, maple flavoring, and vanilla extract.
3. Pour filling into pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run knife around side to loosen. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
4. When ready to serve, carefully remove side of pan. Cut into wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
Makes 12 Servings
Prep Time: 15 minutes
Cooking Time: 1 hour and 10 minutes
Chilling Time: 4 hours (or up to 3 days)
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Hungarian Christmas cookie (similar to gingerbread but made with honey)
Ingredients:
50 dkg flour
15 dkg sugar
25 dkg honey
5 dkg margarine
2 teaspoons of spices
4 level teaspoons of baking soda
1 egg
The spices are the most important thing, the flavour is based on honey and clove. So put 1 teaspoon of ground clove, and the other teaspoon can be of cinnamon, cardamom, anise, ginger, tumeric, coriander, nutmeg... as you wish. :)
Every mommy has a different recipe of this traditional cookie. (I didn’t found yet my „perfect one”.) Baking it means that Christmas is very close. It’s a great feeling to take the special cooking utensils in hand, only once in a year. :)
Heat carefully the honey, the sugar and the margarine with the spices. When all is molten, finish to heat it and put the flour and the baking soda in the bowl, and stir it well. Later put the egg too, and stir again. (If the dough isn’t liquid enough, you can put one more egg in it.)
Put the dough on a floured board, and stretch it to a centimeter thick. Shape little pieces of it with appropriate forms. (Stars, Christmas trees, angels, or whatever.) Put them in a pan on baking paper, and moisten the cookies with a beaten egg. It needs only a little time to bake, so be careful!
For the decoration mix one egg-white with 10 dkg powdered sugar. You have to mix it long time and very hard, so I suggest you to do it with a food mixer. It’s ready when it becomes very hard. You can use it as a paint to decorate the cookies.
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Mexican Quesadillas (quesa=queso=cheese, dilla=from tortilla)
Ingredients:
Cheese
Tortillas
Beens
Sausage
Mushroom
There isn't a Rule, just put the cheese in the tortilla, and then everything jajajaja and it's very tasty
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Mexican Quesadillas (quesa=queso=cheese, dilla=from tortilla)
Ingredients:
Cheese
Tortillas
Beens
Sausage
Mushroom
There isn't a Rule, just put the cheese in the tortilla, and then everything jajajaja and it's very tasty
You forgot another thing that can be added: ham!
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Mexican Quesadillas (quesa=queso=cheese, dilla=from tortilla)
Ingredients:
Cheese
Tortillas
Beens
Sausage
Mushroom
There isn't a Rule, just put the cheese in the tortilla, and then everything jajajaja and it's very tasty
You forgot another thing that can be added: ham!
Ham, "chorizo", "salchicha" , "flor de calabaza (pumpkin flower)" "huitlacoche (the mushrooms of the corn"meat, tuna, anything can be added.
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The point is that it's gotta have cheese... It wouldn't be a quesadilla if it didn't have cheese.
It's a nce something to have for a snack.
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The point is that it's gotta have cheese... It wouldn't be a quesadilla if it didn't have cheese.
It's a nce something to have for a snack.
In the center and in the south of México, they are very strange. They sell in the restaurants "cheese quesadilla" :wacko:. So, for them, quesadilla means tortilla :blink:.
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Not precisely, cheese quesadilla refers to a simple quesadilla with just cheese in it.
And in Yucatan, I remember they called them Burritas.
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Lembas recipe (http://www.wiki-recipe.org/index.php?title=Lembas) ^_^
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Here's a Noodle Salad I made for my family for tomorrow. I made two versions of it: A milder, more conservative one and one more Mediterranean-inspired:
(For three hungry persons 4-5 less hungry ones.)
300 g Farfalle noodles
3 large sweet pepper bells, preferrably one green, one yellow and one red
2 large red onions
1/2 l of tomato passata
150 g smoked tofu
some olive oil
one handful of black olives, preferrably without the stone
100 g Feta cheese
50 g of a mild cheese like young Gouda
some oregano, thyme, chili powder and pepper
1. Boil the noodles al dente in saltwater.
2. In the meantime dice the tofu and stir-fry it in the olive oil. Add the passata and the oregano and put the pan aside.
3. Pour the water off the noodles and add them to the tomato sauce with the tofu. Pour the whole mixture in a large dish or pot and put that into cold water, so that the mixture cools down quicker.
4. Dice the onions (very fine) and the bell peppers and add them to the salad. Add freshly ground pepper and perhaps some extra salt.
5. a) Put one third of the salad in an extra dish, dice the mild cheese and add it to this smaller dish. This is the conservative version.
b) Dice the Feta and add it to the remaining 2/3 of the salad together with the olives. Spice with some chilli powder and thyme. This is spicier version.
Enjoy!
Markus
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Tamales:
Enjoy
4-5 lb. boneless pork or beef roast
1 large onion
6-8 garlic cloves
1 recipe red chili sauce
1 recipe masa harina masa
OR 1/2
recipe fresh masa
about 6 dozen dried corn husks, prepared for tamales
Cover the meat, onion and garlic with water in a large pot, bring to a boil, reduce heat and simmer for about 2 hours until tender, adding more water as necessary (you can use the cooking water as stock for your masa). Cut meat into small cubes or shred.
Prepare the masa and chili sauce.
Assemble the tamales by spreading about 1/3 cup masa on the smooth side of a corn husk, place about 2 teaspoons meat in the center of the masa, and top with about 2 tablespooons of salsa. Wrap in the style of your choice and steam.
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A dinner for one follower of Notessomes:
- Cut 3 medium onions to slices and stir-fry them in some hot oil in a pan.
- When they become glassy, add 200 g of whole button mushrooms
- Leave on medium heat and stir occasionally until the mushrooms are well done; add some water if the pan is getting too dry.
- Stir in some salt and thyme
- Dice 100 g of Feta and mix in just before serving
- Sprinkle some freshly ground pepper and some more thyme over the final dish, add a twig of fresh thyme if available. Serve with fresh bread and red wine and drown in flavours. :)
Cheers!
Markus
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A dinner for one follower of Notessomes:
- Cut 3 medium onions to slices and stir-fry them in some hot oil in a pan.
- When they become glassy, add 200 g of whole button mushrooms
- Leave on medium heat and stir occasionally until the mushrooms are well done; add some water if the pan is getting too dry.
- Stir in some salt and thyme
- Dice 100 g of Feta and mix in just before serving
- Sprinkle some freshly ground pepper and some more thyme over the final dish, add a twig of fresh thyme if available. Serve with fresh bread and red wine and drown in flavours. :)
Cheers!
Markus
Mmmh... sounds delicious! :)
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Thanks, Lucy,
I think it was. Nothing left, though. :lol3: Oh, and I forgot to mention some chilli powder (or hot paprika), but you can consider that a general ingredient in 90% of all of my dishes.
Cheers!
Markus
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I want a recipe for habanero stuffed sheep :wub:
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Here you go, Vlad:
Sheep Habanero
- Take a fresh medium-sized Sheep that is known to be a hazard for the society
- Remove the wool
- Chop 3 kg of fresh, ripe Habaneros and 1 kg of fresh Cilantro
- Remove the intestines from the Sheep, rub its inside and its skin with salt
- Fill the Sheep with the Habanero-Cilantro stuffing even if it keeps protesting
- Enjoy! Some fruity Salsa sauce should go well with this.
Note that no boiling, frying or barbecueing is necessary due to the nuclear heat from the stuffing. Keep some buckets of emergency yoghurt at hand when serving this dish. :evil2:
Cheers!
Markus Capsaicinicus
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Na this thing sounds glorious. We should try it! :evil2:
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Na this thing sounds glorious. We should try it! :evil2:
Yeh, let's do it!
But hold the yoghurt. :sick:
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NTSMS Habanero
- Take a fresh medium-sized NTSMS member that is known to be a hazard for the society
- Remove the wool
- Chop 3 kg of fresh, ripe Habaneros and 1 kg of fresh Cilantro
- Remove the intestines from the NTSMS member, rub its inside and its skin with salt
- Fill the NTSMS member with the Habanero-Cilantro stuffing even if it keeps protesting
- Enjoy! Some fruity Salsa sauce should go well with this.
And make it deep fried :evil2:
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Well, since my husband declared that he wants to try how it feels to be a vegetarian, I can do experiments now! :yeha:
Pasta alla Miskolceana
OFFy's great olive oil
3-4 cloves of garlic
1 onion
500 g tomato puree
3-4 big tomatoes
250 g mushrooms
1 small sweet yellow paprika
a handful of green peas
origanum
basil
salt and pepper
500 g penne pasta (the ideal would be the curly ones, but I had only penne at home)
grated portsalute cheese
Cut the garlic and the onion, peel the tomatoes and the mushrooms. Cut the tomatoes and the paprika to tiny pieces, the mushrooms to slices. Heat some olive oil, put in the garlic. When it’s starting to turn light brownish, put in the onion. Cook it all until the onion becames glassy. Then put in the tomatoes in pieces, and salt and pepper it. Bring it to boil, then pour the tomato puree in, and bring it to boil again. Put in the basil and the origanum. Now it’s the paprika’s and the peas’ turn to jump in the pot. Later put in the sliced mushrooms, and finish cooking when they are ready.
Preheat a big pot of salty water and cook the pasta as prescribed. (I messed mine up – aargh! – being an Italian in my heart I’m extremely sensitive of the pasta. :mad:) When it’s ready, not hard, not soft, mix it with the sauce and cook it for 2-3 more minutes. I recommend to eat it hot as possible, with lots of cheese on the top of it, with bread that contains olives. :)
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Sounds yummy, Lucy! :)
And it sounds like some aftermath of Miskolc when your husband speaks of veggie food. Which reminds me of...
Veggie stew a la Notessomes
- Meet some friends in Hungary
- Buy insane amounts of vegetables plus some pink potatoes and Hungarian curd in the Big Market Hall in Budapest
- Wash the potatoes and boil them
- Cut the vegetables in small pieces and dice some onions
- Stir-fry the onions in a huge new pan until glassy, add the vegetables. Stir-fry until the vegetables have the desired consistency
- Mix in the potatoes
- Spice with pepper, salt, oregano and paprika
- Serve with custard
:wOOt:
Cheers!
Markus
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And it sounds like some aftermath of Miskolc when your husband speaks of veggie food.
It is. Aftermath of some looong, honest talkings with my best friends on Earth. :)
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Enjoy some "chilaquiles!
Ingredients:
8 corn tortillas (preferably bought the day before and left out to go stale)
1 or 2 serrano peppers (depending on how hot you like it)
3/4 C. oil
2 tomatoes, cooked (boiled or roasted)
1 pinch dried oregano (Mexican)
1/2 C. Manchego cheese or Monterey Jack
2 Tbsp. chopped onion
1/2 C cream
salt to taste
Water
Cut the tortillas into 1" x 1" squares and, if possible, let them sit out a day before making this dish so they can get a bit stale. Grind the tomatoes in a blender with the oregano, peppers, salt and water as needed to loosen the blades (about 1/3 cup) until smooth. Or you may use a salsa rojo in place of the above.
It is quite common for this recipe to be made using a variety of left-over ingredients.
Heat the oil in a large skillet and fry the tortilla chips until crisp and golden (I recommend doing this in batches), then remove and drain on paper toweling. Drain the oil, reserving 2 Tbsp., and save the remainder for another occasion.
In the same skillet heat the reserved 2 Tbsp. oil and add the tomato or rojo sauce. Simmer for 5 minutes, add the tortilla chips and remove from the heat. Add the cheese and allow it to melt.
Serve hot, top with onions and cream and accompany with well-fried beans.
yo yo yo :)
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My (Hungarian) Mommy’s recipe:
Feta cheese cream
OFFy’s olive oil ^_^
500 g feta cheese
garlic to taste
Mix the feta with the pressed garlic and olive oil to prepare a cream. Spread it on hot toasts and eat with fresh paprikas and tomatoes. It’s a very simple recipe, but I couldn’t finish eating it... :roll-eyes:
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Mmhhh... I like simplicity in the kitchen! Fresh, high-quality ingredients, that's the key! :)
Cheers!
Markus
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Lemon breakfast
Take one of the lemons you have left over from making that cheese cake you served last weekend. Grate its peel into your birdfood, then cut it inhalves and squeeze the juice into your orange juice. :wOOt:
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I'm so happy, today little Jácint had the very same lunch that we had. Pork rib with steamed vegetables and rice, blended for him, naturally. :)
Apparently I need another child, a smaller one too. This one is big already and only needs me for feeding him. :unsure: :lol:
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Oh congrats, Lucy! His first regular meal. :wOOt:
But little Jácint still has enough to learn until he's too big, don't you think? He's big when he's a able to earn and prepare his own meals. But then again... like... umm... are you trying to tell us something? Any news?
Cheers!
Markus
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Oh, yes, I was joking of course. :D But still it's scary how fast he keeps growing more and more independent. :unsure:
News? Not yet (as far as I know), apart from the fact that I look like 4-5 months pregnant. :nosweat:
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Look like only? ;D or......
I found a nice recipe on the internet for oatmeal. It's from the website of my favourite company that sells stuff like müsli and oats.
http://www.jordanscereals.co.uk/our-blog/beautiful-breakfast-porridge-with-honey-poached-pear-and-chopped-walnuts/ (http://www.jordanscereals.co.uk/our-blog/beautiful-breakfast-porridge-with-honey-poached-pear-and-chopped-walnuts/)
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Oh yes, look like only... :( So I have no excuse. We love to eat! :D
So here's my fabulous Homestead Dhal recipe: for four very hungry persons:
You will need:
500g yellow split peas
salt
garlic
hot curry spice mix
oil (I use sunflower oil)
flour
water
onions
Put the yellow split peas in water and leave them to rest for some hours (even for a night). Wash the peas very well, and put them to boil in abundant clean cold water. Put salt, curry and garlic in. (I used 6-7 garlic cloves because I love the taste, each one cut in 2-3 pieces.) Then leave it to cook slowly, until the peas become softer and start to come apart overcooked.
Put 2-3 spoonfuls of flour in a mug, put cold water slowly on it and stir very well with an egg-beater. Watch out, because it gets lumpy easily! :) When it's homogeneous, pour it very slowly into the dhal, while stirring it continuously. You should come to Dreamers' Homestead so I can teach you this movement, so basic in Hungarian kitchen. ;)
Keep stirring (watch out, it burns easily because of the flour), and bring the whole thing to boil once more, and it's finished. :)
I'm used to eat it with some fried onion, and with bread. I cut the onions to small pieces, and simply fry them in oil until they become a bit softer. After it got a little bit colder, I put - you would never imagine what - Hungarian spice pepper, paprika in it and mix until the paprika melts. I put the oily onion pieces on the top of the dhal. Ready! :) Enjoy this Indo-Hungarian dish! :lol:
P. S.: Oh, and watch out... it creates a lot of erm......... wind.
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Sounds great, Lucy! I don't care about school-kids hating another form of that dish. It's dhal, with garlic and chilli, so how can it be bad?
Cheers!
Markus