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moh
Silver Surfer


6860 Posts
Posted -  10/10/2007  :  11:54

From time to time we get some lovely recipes on here, I wondered if it was possible to have a topic heading RECIPES - then if we are stuck for something to make or if people wish to share their favourite recipes we would know where to look.

Here is a good one for non-meat eaters (Courtesy of the Somerfield's mag.)

BUTTERNUT SQUASH & RED PEPPER CURRY (Serves 2)

Ingredients -  Half a butternut squash; 1 red pepper; 2 tomatoes; 100g. small green beans; 1 small onion; 1 clove garlic; 1 large red chilli; 20g. fresh root ginger; 10ml curry powder; 5ml garam masala; 10 ml sunflower oil; 1 lime; 150ml coconut milk; 15ml fresh coriander

Method - peel deseed and cube squash; core, deseed and cube pepper; dice tomatoes, halve the beans:  Slice onion, peel and grate ginger and crush the garlic.  Finely slice the chilli removing any seeds.  Heat the oil in a large fring pan.  Add the onion, garlic, ginger, chilli & spices - cook for 2-3 mins. until onions are soft.  Add the squash, tomatoes & pepper.  Cook for a further 2-3 mins.  Add the cocanut milk, lime juice and 150ml water.  Cover and cook for 20mins until squash is tender.  Add the beans for last 5-7 mins.  Finely chop the coriander and stir in before serving.

 



Edited by - moh on 11 October 2007 11:25:30


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 16/07/2011 : 06:22
Damsons? Best use is to boil them down until they are thick enough to become a conserve. Freeze and use for anything you like in winter. There is always the possibility of making wine........


Stanley Challenger Graham




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Bailey
New Member


14 Posts
Posted - 18/07/2011 : 15:55
Ooh my mam made damson gin , we had some at christmas, was wimdu delicious stuff, and a beautiful delicate purple colour.
Also she made pots of Damson jelly which i enjoyed throughout the winter on my porridge in the morningor occasionally in rice pudding. both were delicious.

Edited by - Bailey on 20/07/2011 11:40:16

Edited by - Bailey on 20/07/2011 11:41:37


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 19/07/2011 : 07:08
Damson gin is a near relative of Sloe Gin. Dead easy, thoroughly wash the damsons burst them and put them, pits and all, into gin and leave for six months, then filter and bottle. Nice cold but even better when warmed. High class Ribena!


Stanley Challenger Graham




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Sue
Senior Member


4201 Posts
Posted - 19/07/2011 : 23:06
Tomato and red pepper soup

Dice 1 onion, and two cloves of garlic and 2 red peppers. Fry gently in olive oil till very soft.
Add 1 good squirt of tomato puree and stir.

Chop up about 2 pounds of tomatoes into quarters, leave the skins on but cut out the green of the stem.
Add to the onion and pepper mixture, stir
Add seasoning, a teaspoon of sugar, a handful of  chopped fresh basil leaves and some dried italian herbs
Put the lid on the pan and let the tomatoes 'stew' in their own juices for about 10 minutes, stirring occasionally
Add 1 litre of vegetable of chicken stock made with two stock cubes. ( the recipe said veg stock but I only had one veg stock cube so I used one of each of the above)
Bring to the boil and then immer slowly for 25 minutes. with the pan lid on
After simmering, allow to cool slightly and liquidise/blend in small quantities ( about 30 seconds each time)

You may wish to strain the soup but I didn't, it was very smooth and of course full of fibre and nutrients!

The soup made a good 2+ litres. The recipe says it can be frozen for 3 months, but hey I am not waiting 3 months to eat it. It tastes very good, though I say it myself



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Bailey
New Member


14 Posts
Posted - 20/07/2011 : 11:35
Spinach Dhal

put on half a pack of yellow split peas on to boil with some tumeric, ground coriander and ground cumin. you might need to  top it up with more water. should take 20-30 mins

then in a seperate frying pan, fry a chopped red chili and some ginger up with a finely chopped onion, til the flavours are really brought out. when the lentils have a sludgy appearance and are fully cooked, combine the two.

add fresh baby spinach leaves, torn up a couple of times (normally its just under a pack you can fit in) and put the lid on for a while til the spinach wilts.

 serve with rice!

 tasty tasty (but the tumeric can stain plastic containers and clothes so watch out!)


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Sue
Senior Member


4201 Posts
Posted - 20/07/2011 : 21:01
I;ll try that


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Callunna
Revolving Grey Blob


3044 Posts
Posted - 20/07/2011 : 22:53
Some lovely recipes - must try them soon.

Recently, instead of using flour or sugar to thicken up or sweeten a savoury dish or sauce, I've been using grated carrot.

Goes well with lots of different flavours without adding any particularly carrotty taste.

And healthier too, probably.


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Bradders
Senior Member


1880 Posts
Posted - 21/07/2011 : 00:48
 On the Spinach /Lentil theme (and your dahl sounds lovely Bailey )...

Chunks of frozen spinach and a can of Lidl's own lentil soup are important ingredients in Old Bradders'  sausage curry .

 "Par" grill the sausages (any sort , but high meat content), cut 'em lengthways and then in chunks.

Add all the above to the onions and spices you've already spent ages drooling over  (don't forget to open the can ! ) plus a bit of stock ,if it looks a bit gloopy.

Lid on and let it fester on low heat until it's ready.......

PS It's better on Day Two  !

(Bet it works with Tofu too......)

 

 


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 21/07/2011 : 06:24
A few Sultanas does wonders for a stew.....


Stanley Challenger Graham




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belle
VIP Member


6502 Posts
Posted - 21/07/2011 : 08:16
Call did you know if you grate carrot and leave it in a tupperware over night  mixed with grated cheese, it takes on the flavour of the cheese..makes for a cheesy sandwich filling with less fat.


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Callunna
Revolving Grey Blob


3044 Posts
Posted - 21/07/2011 : 09:33
I shall definitely try that, thanks!


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marilyn
VIP Member


5007 Posts
Posted - 21/07/2011 : 11:21
What does Tofu taste like?
(do people eat it for the taste or simply because it is a source of protein?)
I have seen it in the supermarkets, and it doesn't look that appetising...rubbery.
I always look at it and put it back, because there is no way I can disguise it enough to get it on my husband's plate. He would just poke it with his fork and accuse me of trying to poison him.
I also have a bit of a suspicion about some foods (especially Asian Noodles etc) as we have had some occurences of contamination here, and it usually comes back to the food being made in filthy premises.


get your people to phone my people and we will do lunch...MAZ Go to Top of Page
belle
VIP Member


6502 Posts
Posted - 21/07/2011 : 12:48
Don't think it tastes of anything much...but someone on here may eat it regularly and I don't so i will let them tell you.


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 23/07/2011 : 07:48
Maz, I didn't know what it was either. Bean curd (see this LINK) and popular because it's a good source of vegetarian protein. Baked beans in Tom sauce will do the same job!


Stanley Challenger Graham




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