[guide.chat] june recipes
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: <guide.chat@xxxxxxxxxxxxx>
- Date: Thu, 23 Jun 2011 23:51:40 +0100
Hi Food Lovers
Find attached this months recipes.
I have noticed some new members to this forum so hello to them and just to let
you know that if you want the full list of recipes we have put up on the forum
before you joined just let me know and I will send them to you. Be prepared,
the full list of recipes is quite a long list.
Again, find attached.
Cheers
Kevin
kevin.burgin@xxxxxxxxxxxxx
Cheesy Vegetable and prawn Bake
from Special Healthy Recipes Wheat And Gluten-free
Serves 4
Ingredients:
175 G Long grain rice
salt and freshly ground black pepper
1 garlic clove, peeled and crushed
1 large egg, beaten
3 tablespoons freshly shredded basil
4 tablespoons of parmesan cheese,grated
125 G baby asparagus spears, trimmed
150 G baby carrots, trimmed
150 G green beans, trimmed
150 G cherry tomatoes
175 G peeled prawns, thawed if frozen
125 G mozzarella cheese, thinly sliced
Method:
1. Preheat oven to 200 degrees centigrade or 400 degrees Fahrenheit or gas
mark 6 about ten minutes before required. Cook the rice in slightly boiled
salted water for 12 to 15 minutes or until tender, then drain. Stir in the
garlic, beaten egg, shredded basil, 2 tablespoons of the parmesan cheese and
season to taste with salt and pepper. Press this mixture into a greased 23
cm/9 inch square ovenproof dish and put aside.
2. Bring a large saucepan of water to the boil then drop in the asparagus,
carrots and green beans. Return it to the boil and cook for 3 to 4 minutes,
drain and leave to cool.
3. Quarter or halve the cherry tomatoes and mix them to the cold vegetables.
Spread the prepared vegetables over the rice and top with the prawns. Season
to taste with salt and pepper. Cover the prawns with the Mozzarella cheese and
then sprinkle over the remaining parmesan cheese. Bake in the preheated oven
for 20 to 25 minutes until piping hot and golden brown in places. Serve
immediately.
Gluten-Free Chocolate Cheese Cake
From Seriously Good Gluten-free Baking by Phil Vickery a talking book title
Makes 1 18 cm round cheesecake
Preparation Time: 15 minutes, plus extra for overnight chilling
cooking Time: 20 minutes, plus 1 hour for setting
Ingredients:
For The Base:
vegetable oil for oiling
125 G rice flour
25 G golden castor sugar
25 G soft brown sugar
75 G unsalted butter, cubed
For The Filling:
100 G dark chocolate
400 G light or medium fat cream cheese
100 G golden castor sugar
1 teaspoon vanilla extract
200 G Greek yogurt
For The Topping:
100 G frozen fruits of the forest, defrosted and drained, optional
2 tablespoons cherry jam, optional
Method:
Lightly oil a 6 inch deep or 18 loose-bottomed cake tin and line the bottom
with baking parchment.
For the Base:
Put the flours and sugars for the base in a food processor and blend together.
Add the butter and process until the mixture forms fine crumbs and then starts
to clump together. Tip the crumb mixture into the base of the prepared cake
tin and press in lightly to make an even layer. Chill for at least an hour.
To Make The Filling:
Melt the chocolate in a heat proof bowl in the microwave or over a pan of
simmering water and set aside.
In a large bowl, beat the cream cheese, sugar and vanilla with a handheld
electric mixer and then add the yogurt. Mix until well blended. Then pour the
melted chocolate into the bowl and mix until smooth.
Pour the filling over the base in the tin and shake gently to level.
Refrigerate until ready to serve, preferably overnight.
To Serve:
Loosen the edges of the cheesecake with a spatula and unmould onto a plate.
Crush the fruits slightly, combine them together with the jam and spoon on top
of the cheesecake.
To Store:
The cheesecake will keep in an airtight tin for 2 days.
To Freeze:
Freeze uncovered without the fruit topping. Once frozen wrap well in cling
film and foil and return to the freezer. Top with the fruit and jam only when
it is defrosted and ready to serve.
Leek, Onion And Potato Soup
4 large leeks
1 medium onion, chopped small
2 medium potatoes, peeled and diced
50 G butter
850 ml vegetable stock
275 ml milk
salt and
freshly milled black pepper
To Serve:
1 and a half tablespoons snipped fresh chives or chopped fresh parsley
2 tablespoons cream or creme fraiche
Method:
1. Begin by trimming the leeks, discarding the tough outer layers. Now slit
them in half lengthways and slice them quite thinly, then wash them thoroughly
in two or three changes of water. Drain well.
2. In a large, thick-based saucepan, gently melt the butter, then add the
leeks, onions and potatoes,stirring them all round with a wooden spoon so they
get a nice coating of butter. Season with salt and pepper, then cover and let
the vegetables sweat over a very low heat for about 15 minutes.
3. After that, add the stock and milk, bring to simmering point, cover and let
the soup simmer very gently for a further 20 minutes or until the vegetables
are soft -- if you have the heat too high the milk in it may cause it to boil
over. Leave to cool off the heat.
4. Now you can put the whole lot into a blender and blend to a puree. If you
have to blend the soup in batches, make sure you have a bowl to hand to put the
first batch into.
5. Now return the soup to the saucepan and reheat gently, tasting to check the
seasoning.
6. Add a swirl of cream or creme fraiche before serving and sprinkle with
freshly snipped chives or parsley.
Microwavable Kedgeree
Serves 4 to 6
Ingredients:
350 G smoked haddock or cod fillets
4 tablespoons cold water
50 G butter or margarine
225 G easy cooked long grain rice
575 ml boiling water
3 hard boiled eggs, shelled and chopped
150 ml single cream
salt and pepper to taste
chopped parsley for garnish
Method:
Put the fish into a shallow, glass or pottery Microwavable dish and add the
cold water, cover with cling film, then puncture twice with the tip of a knife.
2. Cook for 5 minutes on HIGH turning the dish once during cooking. Drain the
fish and flake the flesh up using two forks discarding the bones and skin.
3. Put butter or margarine in a 3 pint glass or pottery dish and melt
uncovered for 1 and a half to 2 minutes on defrost level. Stir in rice and
boiling water.
4. Cover with cling film and cook for 15 minutes on HIGH, turning the dish
three times during cooking unless you microwave has a movable turn table.
Uncover and stir in the flaked fish, 2 of the hard boiled eggs and the cream.
Season to taste.
5. Stir with a fork, cover the plate with cling film and reheat for 5 minutes
on HIGH. Remove from the microwave then garnish with the third egg which is
cut into slices or wedges. Add a heavy dusting of parsley over the top.
Curry Kedgeree
Make as above adding one level tablespoon or less of mild curry powder with the
rice.
Serve as desired with chutney.
Tomato And Orange Soup
Serves 4
Ingredients:
1 litre white stock
200 G mixed vegetables carrots, celery and onions, chopped
1 can of tomatoes
50 G margarine
50 G flour
bouquet garni
1 clove, crushed
garlic, parsley, and a bay leaf
2 oranges, zest removed and juice extracted
salt and pepper
Method:
1. Sweat vegetables in margarine.
2. Add flour and mix.
3. Add tomatoes and stock, bring to the boil, skim and add bouquet garni.
4. Cover and simmer for half an hour.
5. Pass the mix through a strainer, add orange juice and zest.
6. Reheat.
7. Adjust seasoning.
8. Serve with croutons.
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