This way, you don't need to go through the whole process of finding 25 e-mail addresses to type out, edit the text of the e-mail to add your address, allow your address to be seen by strangers, etc. etc. And we might get more than 25 recipes. From all over the world!
If you'd like to join in, please enter your recipe using the 'Post a Comment' link below. As they say, the best recipe is one you can type out right now, from memory, and that isn't too complicated. So no pan-seared foie gras (unless it's ridiculously easy).
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Truffle
10 comments:
Here's my contribution to the exchange, a quick anchovy pasta.
1. Boil about 100g spaghetti per person according to pack instructions (adjust quantity for hunger requirements).
2. Put a frying pan on lowish heat and add some tinned anchovies (with some oil from the tin), some olive oil, crushed cloves of garlic and a few slices of chilli. (The chilli's there just to raise the game a little, so don't add too much.)
3. Keep the heat on low and stir to help the anchovy melt into the oil. Make sure the garlic doesn't burn.
4. Once the anchovy has melted in, add some breadcrumbs and allow to crisp.
5. Add a squeeze of lemon juice (and a touch of white wine if you like) and allow sauce to thicken a little.
6. Stir into cooked/drained pasta, using some of the pasta's cooking water to loosen things up.
7. Grind over pepper and serve!
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Truffle
Cream of Almond Soup
This is a richly-flavoured, creamy soup that is bound to impress your guests.
Serves 4
INGREDIENTS:
1 TBSP butter
2 leeks, washed and cut into rings
1 clove garlic crushed
2 TBSP Flour
1l boiling chicken stock
150g crushed almonds
125ml heavy cream
1 egg yoke
Salt and pepper to taste (if necessary)
Garnish with parsley
DIRECTIONS:
1. Melt butter, add leeks and garlic and stir until leeks are soft (about 5 minutes)
2. Stir in flour and mix well
3. Blend in stock and allow it to simmer for 1 or 2 minutes
4. Add almonds
5. Cover and simmer for 25 minutes
6. Remove from heat and allow to cool slightly before liquidising it with a hand blender
7. Beat egg yoke and cream together and stir cream into soup mixture
8. Return to heat and allow to simmer
9. Remove from heat before it starts to boil (or the soup will curdle).
10. Taste and season with salt and pepper if necessary
Serve and garnish with parsley.
NOTE: the soup tastes even better the next day. Allow it to cool down completely before refrigerating it. To reheat allow it to simmer over low heat until piping hot.
Submitted by Natasha in Dubai
In honor of the current events in Egypt, I will nominate Umm Ali (a traditional Egyptian dessert)
1 sheet puff pastry, thawed
60g raisins / sultanas
350ml full milk
350 ml double cream
50g sugar
slivered almonds for serving
1. Preheat oven to 220C. Spread pastry on a greased baking sheet. Bake for 15 minutes until puffed and golden. Place to one side.
2. While the pastry is baking, heat milk, cream and sugar in a saucepan until small bubbles form around the edge of the pan. Turn off heat and let sit while you proceed with the next step.
3. Raise oven heat to 250C. Grease a baking dish, break the pastry and put in the baking dish. Throw raisins over the pastry into dish. Pour the milk/cream mixture over pstry/ raisins in the dish.
4. Bake for 15 minutes, or until golden on top and set. Cool slightly before serving.
4. Enjoy and eat!
The sugar / raisin amounts can be altered to taste.
Vegetable Curry
2 Onions
1 Head of Garlic
1 Large Aubergine
3 Large Beetroot
6 Medium Potatoes
Half a Cabbage
1 Romanesco Cauliflower*
Knob of Butter
Ground Cumin
Ground Coriander
Ground Turmeric
Salt & Pepper
Chop the onion and garlic, but not too finely. In a large casserole, simmer these in a little oil until fully browned.
Next, cube the aubergine and add it to the pan. After a couple of minutes browning, add a little water to slow down the cooking.
Meanwhile, peel and cube (again not too small) the potatoes and beetroot. Boil a saucepan of salted water. Add the beetroot and simmer for 7-8 minutes.
Add generous teaspoons of cumin, coriander and turmeric to the garlic, onion and aubergine, and once stirred in, add about a centimetre of water from the beetroot pan. Continue to simmer but keep mixing.
Add the potato to the beetroot pan and simmer for another 7-8 mins. Once parboiled, remove from heat and add another 2-3cm of water to the spice/aubergine pan; stir in all the flavours, add a pinch of chilli powder (more if you prefer a hotter curry) and then add the potato and beetroot cubes.
Cook gently for 15-20 mins until the aubergine has more or less disintegrated and there is a thick, consistent paste around the root vegetables. Add water as necessary, but the paste should remain sticky rather than runny.
Finally, cut the cabbage into inch strips or squares, and divide the cauliflower into its single heads or florets. Add the greens and a little water to the main pan and stir everything together. Cook for another ten minutes (until the greens look like part of the curry!) or to taste.
Serve with rice, yoghurt and chutneys.
[Note: this was done last week without a recipe and by a definite non-expert in the curry field, mainly to use up a dauntingly big veg box. At the time I thought it was a tiny bit bland but the second serving changed my mind - its just that the curry flavours don't overwhelm the vegetables' identities, which I suppose is a good thing. In any case, serving with chutneys really helps too!]
Portuguese Garlic Shrimp (my landlord in Lisbon taught me this).
Lots of olive oil in a pan. Chop up lots of garlic (6-8 cloves) and add to oil. Drop in a bay leaf and a whole dried red chilli. When garlic starts browning, add shrimp (30 small-med?) and fry for couple of minutes. Add a tablespoon or two of chopped cilantro/coriander leaves, some salt and cover for a minute. That's it! Serve with crusty bread and a nice salad.
Best,
Cinnamon
Yummy Scrummy Irish Soda Bread:
This is quick and easy to make and best eaten slightly warm with real butter and good quality jam. Yum Scrum!
450g plain flour
1 tsp bicarbonate of soda \ bread soda
1 tsp caster sugar
Half tsp salt
400ml Buttermilk
Mix dry ingedients in a bowl, add the buttermilk, put into greased 2lb loaf tin and bake in preheated oven at 230 degrees for approx 30 - 40 min (until hollow).
For a Fruit Soda Bread add 25g caster sugar and 25g or more of raisons. Cook at approx 180 degrees for approx 45 mins.
Texas chile by way of New Mexico:
In a large pot over medium heat, saute a chopped onion and several cloves of garlic. Add a package of beef mince (500g or so). Brown the mince and drain the fat. Add two cans of chopped tomatoes, a can of kidney beans, a dash of salt, a dash of oregano, a dash of cumin, and as much chile (powder, sauce, fresh chopped, or whatever) as you can stomach. Pour about a third of a bottle of cheap red wine over the mess, and leave (lid-less) to cook down for about an hour, or until it has transformed into a thick consistency. Serve over corn bread, or on a tortilla, or over fry bread, and top with sour cream. Consume with beer and a spoon.
Not fancy, but hearty and good for the winter blues.
Thank you everyone for your fantastic contributions! That's something to try each day this week ;)
Love
Truffle
Operation Sparklydatepalm soda bread has started - apparently one of my aunts has the recipe in question but my father hasn't managed to get it from her. I am working on it!
Excellent! Looking forward to the results of Operation Sparklydatepalm! Was in fact just thinking it was time to make some soda bread again...
Love
Truffle
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