Lentil Roast by Paul Winter
Ingedients:
4 Tablespoons of dry lentils
1 Large onion
2 Egg-sized potatoes
2oz Grated cheese
1/2 - 3/4 Pint (500-750ml) Vegtable stock
Salt and pepper
Slice the onion into rings. Peel and slice the potatoes. Place a layer of onion and potatoe into the bottom of a dish and sprinkle a layer of lentils on to it. Repeat this process. Finish with a layer of potatoe. Pour the vegtable stock over the contents of the dish. Bake in the oven on 180C (360F) for about 3/4 of an hour. Sprinkle the cheese on the top and place under the grill until the cheese has melted. Serve and enjoy!
Paul Winter is the editor of The Cook's Cupboard. He also edits TheInfoFile.Com
Article Source: thecookscupboard.co.uk
Tuesday, 30 January 2007
Friday, 12 January 2007
Special Fish Pie
Ingedients:
1 lb (453g) Haddock (or any white fish)
1/2 Pint(.5 ml) Milk
Bayleaf
1 Onion
Salt and Pepper
2 1/2 oz (62g) Butter
3 Level teaspoons (14 ml) of flour
2 Hard boiled eggs - chopped
5 fl oz (142 ml) Single cream
2 Tablespoons (29 ml) Parsley
4oz (124g)Cooked prawns
2lb (907g)Cooked potatoes
Rinse and drain the fish and place in a pan with the milk, bayleaf and onion. Bring to the boil and simmer for 10 minutes. Remove the fish from the pan and skin and bone it. Strain the cooking fluid and reserve.
Melt 1 1/2 oz (31g) of butter in a the pan and stir in the flour. Cook for 1 minute. Remove from the heat and gradually stir in the reserved cooking fluid. Brin it back to the boil and cook until the sauce thickens. Add the eggs, cream, fish, parsley and prawns. Check the seasoning and put the mix into a pie dish. Cover with the mashed potatoes. Grate some cheese on the top and bake in the oven for 30 minutes on 200C(400f) gas mark 6.
Serve and enjoy!
PS Why not visit my new cookery website TheCooksCupboard.co.uk
1 lb (453g) Haddock (or any white fish)
1/2 Pint(.5 ml) Milk
Bayleaf
1 Onion
Salt and Pepper
2 1/2 oz (62g) Butter
3 Level teaspoons (14 ml) of flour
2 Hard boiled eggs - chopped
5 fl oz (142 ml) Single cream
2 Tablespoons (29 ml) Parsley
4oz (124g)Cooked prawns
2lb (907g)Cooked potatoes
Rinse and drain the fish and place in a pan with the milk, bayleaf and onion. Bring to the boil and simmer for 10 minutes. Remove the fish from the pan and skin and bone it. Strain the cooking fluid and reserve.
Melt 1 1/2 oz (31g) of butter in a the pan and stir in the flour. Cook for 1 minute. Remove from the heat and gradually stir in the reserved cooking fluid. Brin it back to the boil and cook until the sauce thickens. Add the eggs, cream, fish, parsley and prawns. Check the seasoning and put the mix into a pie dish. Cover with the mashed potatoes. Grate some cheese on the top and bake in the oven for 30 minutes on 200C(400f) gas mark 6.
Serve and enjoy!
PS Why not visit my new cookery website TheCooksCupboard.co.uk
Thursday, 4 January 2007
ALL DAY CROCKPOT DELIGHT
2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
off excess fat. In crock pot, combine browned meat with onion, salt,
pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of
water. Stir into meat mixture, cook on high 30-40 minutes. Serve with
rice and salad.
Tuesday, 2 January 2007
Cajun Chicken Wings
12 Chicken wings -- tips removed
5 Bay leaves -- crumbled into bits
3/4 teaspoon Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves -- finely
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika -- preferably
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice
Defat the chicken wings by cooking them in boiling water for 10 minutes.Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt
for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste.
With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.
5 Bay leaves -- crumbled into bits
3/4 teaspoon Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves -- finely
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika -- preferably
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice
Defat the chicken wings by cooking them in boiling water for 10 minutes.Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt
for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste.
With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.
ACAPULCO CHICKEN (EN ESCABECHE)
Try this hot spicy Mexican dish. Perfect for chili lovers everywhere.
ACAPULCO CHICKEN (EN ESCABECHE)
2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and onions
to shallow dish. Top with bell peppers and minced chilli. Boil cooking
liquid until reduced to 2/3 c, about ten minutes. Pour liquid over
chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally,
about 4 hours (can be prepared one day ahead). Slice chicken and
transfer to plates. Top with marinated vegetables and some of the
juices. Pass tortilla chips to use as "pushers." .
Makes 6 servings
ACAPULCO CHICKEN (EN ESCABECHE)
2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and onions
to shallow dish. Top with bell peppers and minced chilli. Boil cooking
liquid until reduced to 2/3 c, about ten minutes. Pour liquid over
chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally,
about 4 hours (can be prepared one day ahead). Slice chicken and
transfer to plates. Top with marinated vegetables and some of the
juices. Pass tortilla chips to use as "pushers." .
Makes 6 servings
Monday, 1 January 2007
Cookies and Cream Cheesecake
Here is another recipe from my collection. Once again, this will do your waiste line no favors but I think that you will agree that it is delicious!
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.
Chocolate Velvet Cheesecake
Happy New Year! Well, it's New Years Day and every one is busy making their New Year's resolutions. One of the most popular is likely to be to lose weight in 2007! Todays recipe is definitely a no-no for any one embarking on a weight loss program, but is a must for any unrepentant chocoholics! could this be death by chocolate? Here is the recipe.
Chocolate Velvet Cheesecake
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.
Chocolate Velvet Cheesecake
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.
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