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the devil makes work for idle hands........
KITCHEN-EYE
blast from the past ...
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Here you find a bunch of veggie recipes that I have collected, if you want to add some of your own,visit my corkboard
starting with something topical as it is nearly Halloween............................
----Pumpkin Pie----------------------
1 can (12 oz.) evaporated skim milk
2 eggs
1 lb. pumpkin puree
3/4 cups sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
2x 9 inch prebaked sweet pastry cases
---------method-------------
Blend all ingredients well. Pour into pie shell. Bake in a pre-heated oven(REG 4/5 gas)
for about 1 hour. Pie is done when knife inserted in the center comes out clean.
.
---HarvestPumpkin Bread--
8oz. sugar
3oz. Margarine
1/4 cup applesauce
2 eggs
8 ounces steamed pumpkin
1lb. all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
8oz. raisins
1 teaspoon grated orange rind
1/4 cup orange juice
4oz. walnuts, chopped (optional)
-----------------------------------------------METHOD-------------------------------------------------
1. Lightly grease a 9" x 5" x 3" loaf pan or coat with vegetable spray.
2. Beat sugar, margarine, and applesauce until creamy and light (about 5
minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix
until smooth.
3. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into
pumpkin mixture and mix until smooth.
4. Add raisins, orange rind, orange juice and nuts (optional). Stir well and
pour into loaf pan.
5. Bake at REG 4/5 gas for 60-65 minutes. You can test for doneness by
sticking a wooden pick into loaf. If it comes out clean, the bread is done
PUMPKIN SEEDS ...
Drying seeds and roasting seeds are two different processes. To dry, carefully
wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds
can be dried in the sun(now thers a laugh) or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching.
To roast, take dried pumpkin seeds, toss with oil (1 teaspoon per cup of seeds)
and/or salt and roast in a preheated oven at 250 degrees F for 10 to 15 minutes.
.
little known........
NUTS AND SEEDS: comparative yields of protein
highest: pumpkin seeds 21%
lowest: filberts(hazelnuts) 8%
well, halloween is been and gone , I'll leave the Pumpkin recipes standing though as they can be used whenever they are available....
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feeling snackish....
Plum Cake !!!
4 c Flour
3 Sticks butter or marg.
1 c Sugar
1 ts Salt
4 Egg yolks (save whites)
1 tb Vanilla
3 lb Purple plums (the little
Ones) approx.
Apricot or peach jam
make a dough from the first 6 ingredients, press into cookie sheet with
your fingers, forming a rim. Spread thin layer of peach or apricot jam on
top of dough. Now put your plums (which have been quartered) in rows on
the dough. Beat egg whites slightly and brush over plums, sprinkle two TBL
of flour over egg whites. Bake at 375 degrees for 40 minutes. If too sour
shake some powdered sugar on top.
This can also be made in the winter substituting apples for the plums.
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Zupa wisniowa (cherry soup)
Yield: 6 Servings
4 c Pitted dark sweet cherries
1 pt Water (2 cups)
1 Lemon Juice
3 tb Sugar
1 pt Whipping cream
3 c Cooked egg noodles if -desired
method
In a large saucepan combine cherries and water. Bring to a boil over medium heat. Puree cherries and water in a blender or food processor fitted with a metal blade. Return mixture to saucepan. Add lemon juice to taste sugar and whipping cream. Gently stir until smooth. Serve hot over noodles if desired. Or serve chilled. Makes 6 servings Variation: Substitute red tart cherries for sweet cherries. Do not add lemon juice. Sweeten with sugar to taste.
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Gary'sparagus n'cheez
Get a bunch of asparagus and trim it . Soak it in plenty of cold water .While it refreshes itself,
preheat the oven to gasmark 5(190 deg.C) Grate
some gruyere cheese. Put the asparagus in a buttered pyrex dish, dot with butter
(be GENEROUS) cover the dish with foil and put in the oven.Remember you forgot the salt and pepper and hastily extract the dish and season.REPLACE dish in the oven whistling nonchalantly as tho this was part of the plan.....
after ten minutes check to see if it is tender.IF it is, cover with the cheese ,return to the oven (without the foil)for THREE minutes .Serve with wholemeal toast and butter.If it is not tender after ten minutes give it longer until it is tender ,don't cook the cheese longer than THREE minutes it will go all stringy and horrible (Trust me on this!)
Mind your mouth it's kind of hot!
many thanx to gary from canada for this recipe
CAULIFLOUR CHEESE (tweaked)
INGREDIENTS :--------------
1 cauliflour
2 tbsp. plain flour
1 pint milk
1 oz. butter
pnch. seasalt
fresh ground black pepper
1 tsp. dijon mustard.
pnch. cayenne pepper
4oz. strong cheddar cheese
4oz. blue cheese (preferably stilton but danish will do)
# 1 packet plain crisps
# 2oz. grated cheese(preferably red leicester, but any cheese that melts will do)
items marked # thus, are optional
METHOD:------------------
Steam the cauliflour until tender, whether you do this leaving the cauli whole ,or in pieces,is entirely upto you.Place in your intended serving dish and allow to cool.
Meantime start the roux, melt the butter in a heavy pan until it ceases to foam,add the flour and fry gently until it forms a ball ,coming away from the sides of the pan cleanly.Add the milk a little at a time stirring continuously.(USE A BALLOON WHISK IF YOU HAVE ONE) add the salt,
pepper, cayenne and mustard, stirring as you go.When the sauce thickens and boils ,allow to simmer for 2 minutes, stirring intermittently,withdraw the pan from the heat and add the grated cheddar cheese and also the stilton.(IMPORTANT... do not add the cheeses whilst heating the pan , they will become stringy and indigestable) Beat until they are fully incorporated.
pour over the cauliflour, crush the contents of the packet of crisps and
mix with the grated red leicester, sprinkle over the cauli, put the dish into the oven (preheated to reg. 5) until browned and crusty
+++++++++++++Leek and Potato Soup++++++++++++++++++
<><>Ingredients:<><>
3 large potatos.
4 Whole leeks.
Salt & Pepper (do use fresh ground black pepper and sea salt)
Water (don't use stock)
Bouquet garni of sage,rosemary,marjoram and bayleaf(fresh is best)
freshly ground 1/4 of a nutmeg
parmesan cheese(Optional)
<><>Directions:<><>
This is probably the easiest hot winter soup recipe ever.
Makes four servings.
If you have a pressure cooker this can be done in 5 minutes, other wise it takes a little longer.
This is the Hardest bit...........
Wash the leeks on the outside then chop them up, use all of the leeks
as the green bit is one of the best bits. Chop then width wise into 1 cm
chunks. Then wash these VERY carefully as any grittyness will spoil
this soup.
Scrub the potatos. Chop into 2cm (1inch) squares.
melt butter in sauce/pressure cooker When hot fry the leeks. Do not allow them to go brown. When limp add the potato chunks and stir around for a few seconds. Add water to cover them 2 cm above the highest potato.
season with sea-salt fresh pepper and nutmeg,bring to a boil then simmer
until completely tender.
Cooking time will vary depending on the potatoes. Basicly eat when they are done. Shave fresh parmesan cheese over (if desired)
+++++++++++++++++++++++++++++++++++++++++++++++++++
SOMETHING TO KEEP THE COLD OUT...
you need....
drinking chocolate,oil of orange,demerara sugar, good shot of overproof ("navy")rum
make a mug of cocoa,make it strong,with water not milk,add 2 or 3 drops of orange oil and sugar to taste.Add the shot of rum, drink ,Get warm!
****************************************************
Easter Bunny Call....
Simnel Cake
3 ounces margarine -- softened
3 ounces demerara sugar
2 eggs -- beaten
8 ounces mixed fruit
4 ounces glace cherries -- washed, dried and
-- quartered
2 ounces mixed peel -- chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground mixed spice
finely grated rind of one lemon
8 ounces flour
2 tablespoons milk -- (if necessary)
3 ounces marzipan
Topping
2 tablespoons apricot jam -- warmed
12 ounces marzipan
1. Line and grease a 7 inch / 18cm round cake tin.
2. Cream the margarine and sugar, gradually beat in the eggs.
3. Fold in the mixed fruit, glace cherries, mixed peel, spices, lemon rind and flour. If the mixture is too firm add the milk.
4. Spoon half of the cake mixture into the tin.
5. Roll out the 3oz / 75g of marzipan to a 7inch / 18cm circle, and place this onto the cake mixture. Cover with the remaining cake mixture
6. Cover with foil and bake for about 30 minutes, or until golden. Remove the cake from the tin and allow to cool.
7. Use 2/3 of the marzipan to make a further 7inch / 18cm circle. Use the remaining marzipan to make 11 small balls.
8. Brush the top of the cake with jam and place the circle of marzipan over. Arrange the balls around the edge of the cake, fixing them with the remaining jam.
9. Place under a hot grill until the marzipan begins to turn brown.
10. Tie yellow ribbon around cake and decorate with flowers.
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