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  The Chatter Box : Blathering On
Messages 1 2 

Cook book by arty_farty on 16 August 2006 4:42pm
this is where you post your favorite resipies. i'll print them off and make a little book and send them to people who want one, so they don't get lost in the archives. :)
Re: Cook book by arty_farty on 16 August 2006 9:54pm
here's one to start it off

watercress soup.

serves 5, freezeble

1 bunch of watercress
2 large leeks (white bit only, sliced)
25g (1 oz) butter
1 large diced potato
600 ml (1 pint) chicken stock
300 ml (1/2 pint) milk
pinch of salt and pepper

wash the cress and remove the stalks.
saute the leeks in butter for 6 minutes untill soft.
add the potato, watercress and toss in butter for a couple of minutes.
pour in the stock and milk, bring to the boil. cover and simmer for 30 minutes.
liquidize the soup in a blender or food processer and season with salt and pepper.
Re: Cook book by sighthound on 17 August 2006 12:34am
OK, here's one for people who think they hate cauliflower. (I've served it to many people who won't eat cauliflower, not telling them what they're eating, and they loved it. Something about cashews takes away what people hate about cauliflower.)

It's extraordinarily simple. I don't have exact measurements because I've been making it for so long that I do it by feel.

Cashew Cauliflower Soup

Take one head of very fresh cauliflower and break it up into a pot. Pour in enough very rich chicken stock to cover the cauliflower. Throw in a couple of big handfuls of roasted cashews - they have to be roasted. (This is where the "feel" comes in. Some people like more cashews because it makes it incredibly creamy; some people like fewer cashews for a lighter soup.)

Simmer slowly until cauliflower and cashews are soft and then puree it. A wand blender works best as you can puree it right in the pot but you can also put it through a regular blender or food processor. Food mills will work but not as well.)

Salt and, maybe, pepper to taste.

You will end up with a rich, "cream" soup that has absolutely no dairy products in it.

Back-story: I first ate this at the Inn of the Seventh Ray, an outrageous and famous vegetarian restaurant in Topanga Canyon, CA, that great hippie enclave (still!) outside of L.A. The restaurant is in a converted church that had been run by the infamous 20's evangelist, Aimee Semple McPherson, so you are sitting there in a bit of Los Angeles history that spans most of the 20th century. The kindly vegetarians refused to give me the recipe or any indication of what other than cashews and cauliflower was in it. When I first tried to re-create it, I put in a lot of ingredients that made, pretty much, a muddy soup. I finally realised that you only need three. (I'm sure the vegetarians used some kind of veggie stock but I like mine with the chicken stock better.)
Re: Cook book by pandab on 17 August 2006 2:19am
How about Chicken Curry Cous-Cous?

1 tbsp vegetable oil
1 cup cooked chicken, diced
1/2 cup onion, chopped
1 cup frozen peas & carrots
1 to 4 tbsp curry powder
1 14.5-oz can chicken or vegetable broth
1 cup cous-cous

In a large skillet, heat the oil over medium heat. Add the chicken, onion, peas & carrots. Cook until onion is tender. Add the curry powder to taste. Add the broth. Bring the mixture to a boil. Stir in the cous-cous. Remove the skillet from the heat. Cover and let sit for about 5 minutes. The cous-cous will absorb the broth. Fluff the cous-cous and serve. You can add raisins, plain yogurt, coconut or crushed peanuts as condiments (alone or in any combination that appeals to you). Serves about 4 to 6, depending on your appetite.

This is a very fast and filling dish, so it's perfect for throwing together after a tiring day at work. Leftovers keep well in the fridge and reheat in the microwave with good results, too.

You can remove the chicken, if you like. You can also add other veggies. About the only veggie I've tried that didn't go well with the curry is broccoli. Not sure why. Peas and carrots are my favorites in this, though.

Be careful with how much cous-cous you add! When you first add it, it won't look like enough, but trust me ... You won't need to add more. :)

Re: Cook book by kazzzz on 17 August 2006 2:48am
Ooh i'm liking this thread! Cashews mmmm!
I feel that it is my duty to come up with a recipe containing creme eggs...I'll do it on the weekend :)
Re: Cook book by peripatetically on 17 August 2006 7:33am
I thought that was your mission in life, Kaz.
Re: Cook book by tucsonmike on 17 August 2006 7:39am
This is a cool idea, Lucy. Will be putting stuff up soon.
Re: Cook book by kazzzz on 17 August 2006 7:58am
Yes well I hear you dabble in chocolate recipes yourself Pats....care to share any of them? ;)
Re: Cook book by peripatetically on 17 August 2006 8:03am
Only a select few people know about those recipes! HAHAHAHAHAHA
Re: Cook book by perfectbitch on 17 August 2006 3:02pm

About 3 sun dried tomatoes per person
green beans or mange tout small handful per person
Half a small onion per person
garlic to taste - in this recipe, less is more
Parmesan cheese
single cream

Wash the tomatoes at least twice to get rid of as much salt as possible (I have found a great varience in the amount of salt in sun dried tomatoes) and then soak in warm water to rehydrate. You may need to change the water a few times while you are preparing the veggies.
Chop onion and crush garlic and prepare the veg (mang tout as it comes but slice beans in half) Grate cheese.
Put on saucepan of water for pasta. Do not add salt if your tomatoes are fairly salty.
When tomatoes are rehydrated (about 30 mins) chop in smallish pieces.
When you have added whatever pasta you like to the water, heat a little olive oil in a pan and add the onions and garlic. Saute gently for about 2 minutes then add the tomatoes and veg.
and cook until the veg is cooked to your taste - about 5 - 7 minutes to my taste.
The pasta should be cooked now and so drain it, add to the pan and then add some cream and parmesan to taste.

A liitle black pepper should be all you need. Serve with green salad leaves.

Qickish (about 30 mins) and tasty.

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