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Adrak

Adrak
Print Recipe
Excellent as a cold remedy & as a starter to an Indian meal.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Adrak
Print Recipe
Excellent as a cold remedy & as a starter to an Indian meal.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Put grated ginger & stock into a pot & bring to a boil.
  2. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes.
  3. Squeeze in lemon juice & garnish with coriander.
  4. Excellent as a cold remedy & as a starter to an Indian meal.
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African Spinach & Peanut Butter Stew

African Spinach & Peanut Butter Stew
Print Recipe
Spinach and Peanut butter stew.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
African Spinach & Peanut Butter Stew
Print Recipe
Spinach and Peanut butter stew.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Slice the onions and fry in oil until soft. Peel the
  2. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
  3. Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
  4. Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
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Agliata Per Pasta (Garlic & Walnut Sauce)

Agliata Per Pasta (Garlic & Walnut Sauce)
Print Recipe
Pasta Sauce for your favorite pasta.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Agliata Per Pasta (Garlic & Walnut Sauce)
Print Recipe
Pasta Sauce for your favorite pasta.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Ingredients
Servings: people
Instructions
  1. Soak the bread in the stock & then squeeze out any excess moisture.
  2. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste.
  3. Toss with your favourite pasta & serve hot.
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Anasazi & Pinto Beans with Hominy & Green Chiles

Anasazi & Pinto Beans with Hominy & Green Chiles
Print Recipe
Beans and Hominy.
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Anasazi & Pinto Beans with Hominy & Green Chiles
Print Recipe
Beans and Hominy.
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Ingredients
Servings: people
Instructions
  1. Soak the beans overnight in water to cover.
  2. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
  3. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
  4. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.
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Anasazi Beans With Juniper

Anasazi Beans With Juniper
Print Recipe
Anasazi or Pinto beans with Juniper
Servings
6
Servings
6
Anasazi Beans With Juniper
Print Recipe
Anasazi or Pinto beans with Juniper
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. You can find juniper berries in the spice section of specialty food markets.
  2. Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
  3. Bruise the seeds and berries in a mortar, and chop the onion into small squares.
  4. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
  5. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
  6. When done, check the seasoning.
  7. Serve the beans in a bowl with the broth.
Recipe Notes

There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

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Anginares Me Anitho – Artichokes With Dill

Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Ingredients
Servings: people
Instructions
  1. Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
  2. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
  3. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
  4. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
  5. In a large pan gently fry spring onion in oil until soft.
  6. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
  7. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
  8. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).
  9. Keep artichokes hot in a slow oven.
  10. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
  11. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
  12. Gradually pour simmering stock into eggs, beating constantly.
  13. Return to pan and stir over low heat for a minute or 2 to cook the egg.
  14. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
  15. Serve as a light meal or as a first course.
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Apple Barley Soup

Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned.
  2. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
  3. Cover and cook for one hour or until barley is tender.
  4. Add apples, parsley and lemon juice.
  5. Cook for 5 minutes or until apples are slightly soft.
  6. Discard bay leaf and serve.
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Artichokes & Peas

Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Ingredients
Servings: people
Instructions
  1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
  2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
  3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
  4. Add the peas and continue cooking until they are done.
  5. Let any liquids reduce until they are syrupy.
  6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
  7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.
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Asparagus Strudel

Asparagus Strudel
Print Recipe
A German favorite made with Asparagus.
Servings
6
Passive Time
60 minutes
Servings
6
Passive Time
60 minutes
Asparagus Strudel
Print Recipe
A German favorite made with Asparagus.
Servings
6
Passive Time
60 minutes
Servings
6
Passive Time
60 minutes
Ingredients
Vegetarian Yogurt & Herb Dressing
Servings:
Instructions
  1. Preheat the oven to 400˚ F.
  2. Saute the onions in 2 tablespoons of the butter or Vegetarian margarine for 10 minutes, until soft but not browned.
  3. In another pan, heat 4 tablespoons of the butter and saute the crumbs until crisp.
  4. Melt the remaining butter in a small saucepan.
  5. Spread one phyllo pastry sheet out on a large board and brush with butter. Put another pastry sheet on top and brush with more butter. Repeat until all sheets have been used.
  6. Spread the onions evenly on top of the pastry, keeping the edges clear.
  7. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
  8. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
  9. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter and sprinkle with the remaining crumbs.
  10. Bake for 40 minutes, until golden and crisp.
  11. Garnish with parsley sprigs, lemon slices and asparagus tips.
  12. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
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Hot Butter Rolls

Hot Butter Rolls
Print Recipe
Warm homemade rolls are a great addition to any meal.
Servings Prep Time
6 rolls 15 minutes
Servings Prep Time
6 rolls 15 minutes
Hot Butter Rolls
Print Recipe
Warm homemade rolls are a great addition to any meal.
Servings Prep Time
6 rolls 15 minutes
Servings Prep Time
6 rolls 15 minutes
Ingredients
Servings: rolls
Instructions
  1. Preheat oven to 350˚
  2. Stir together the yeast and 1/4 cup of warm water. Let stand about 5 minutes.
  3. Mix together 1 cup flour, sugar, and salt until well blended.
  4. Add the yeast mixture, 1 egg, and milk until well blended.
  5. Add the butter, 1 tablespoon at a time until combined.
  6. Add enough of the remaining flour to the dough until it is no longer sticky.
  7. Place the dough in a well greased bowl, turning over to coat all of the dough. Cover and let rise in a warm place for about an hour or until the dough has doubled in size.
  8. Punch down dough and divide it into fourths. Shape each fourth into 6 1 inch balls. Place the balls of dough on a lightly greased 13 X 9 inch pan. Let rest 1 hour.
  9. Mix together 1 tablespoon of water, and the other egg, brush on top of the rolls, and sprinkle with the sesame or poppy seeds.
  10. Bake in a 350 degree preheated oven for 15 to 20 minutes or until golden brown.
  11. Rolls may be frozen up to about 3 months.
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