It should be here about tue/wed next week,can,t wait to try the roasted beetroot,yum,lol. Love this post,some yummy recipes in here,and I can still be gluten free lol
earthangel4,
Aug 21, 9:54pm
Revive pantry, Ok I can not wait for the book to arrive,lol. Was wondering if someone can help me. I am going shopping tomorrow,what spices and herbs does the revive cookbook use. I have chickpeas,brown rice,beans feta/brie cheese Tofu Lentils nuts. Anything else,thanks so much.
frances1266,
Aug 22, 1:37am
Thyme, cumin, turmeric, curry pdr, mixed herbs, fennel seedscayenne, gr. coriander, chilli pdr, garam masala, sage, oregano are some for starters. Would buy some coconut cream also.Hope this helps.
earthangel4,
Aug 22, 1:53am
Thanks so much,it sure helps.
elliehen,
Aug 22, 3:54am
I like it as it is, frances.500 posts is not really very long.it's not too different from flicking through a recipe book.
Part One threads tend to disappear.
valentino,
Aug 22, 4:04am
Original recipe from a Taste Magazine, done this a few times now and gets better each time, it is lovely.
Roasted Buttercup Pumpkins with Sweet corn and Polenta This recipe is for two small buttercups crown pumpkins and the buttercups-pumpkins can be roasted a couple of days prior to completing with the filling, an advantage if they are small with thin walls allowing the sides to firm a wee bit.
Can be done in one large pumpkin but to allow more time for roasting as sides are a lot thicker and the filling will take more time with cooking.
For the Roasting; 2 x 700 gram buttercup or crown pumpkins Olive oil Butter
For the Filling; 2 tablespoons olive oil Knob of butter 1 ½ cups frozen sweet corn kernels, thawed ( One can use Frozen peas if preferable) 2 cloves garlic 2 teaspoons finely chopped rosemary 1 teaspoon ground cumin 2 size 7 eggs ½ cup cream ¼ cup milk 2 tablespoons instant polenta ½ cup freshly grated parmesan cheese ¼ cup chopped flat leaf parsley Sea salt and Freshly ground pepper.
Preheat oven to 180’c.
Cut the top 1/3 off the pumpkins and discard. Using a teaspoon, scoop out all the seeds taking care not to pierce the skin. Brush the cavity and skin with olive oil and place on a lined baking tray or dish. Put a small knob of butter in the cavity and season then roast for at least 25 minutes for the smaller ones or 45 to 55 minutes for the larger one until just tender but not collapsing as they will be cooked further once filled.
Personal note, can be left in the oven once time has elapsed and the oven is turned off and allow to cool in the oven with the oven door slightly ajar.
Filling; Heat the oil and butter in a sauté pan and sauté the corn (peas), garlic, rosemary and cumin with a good pinch of salt for 5 minutes then allow to cool.
Whisk eggs, cream, milk, polenta, parmesan and parsley in a bowl and season well. Add corn mixture and combine. Divide the mixture evenly between the two pumpkins or put into the larger one and bake for 40 minutes for small ones or at least 65 to 70 minutes for the larger one or until the filling is set and golden. Cover the pumpkins with foil if they get too brown before the filling has set. Serve whilst hot or allow to cool and serve. Okay stored in fridge as well.
valentino,
Aug 22, 4:19am
Jerusalem artichokes with garlic and bay leaves
To serve 4, you will need 600g of Jerusalem artichokes. Peel them, then cut them into chunks or slices.Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and cover. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away or cold.
I served this with a Mushroom, Celeriac,Chicory and Baby Spinach leaves Salad, recipe follows but seperately as I’m allergic to Mushrooms, that is the mushrooms are kept seperately.
valentino,
Aug 22, 4:24am
Mushroom, Celeriac,Chicory and Baby Spinach leaves Salad
About a kilo ofmixed wild and cultivated mushrooms such as maitake, oyster, and king trumpet 1/2 cup extra-virgin olive oil, divided 3/4 teaspoon kosher salt, divided 1/4 teaspoon pepper 1 garlic clove 2 teaspoons whole-grain mustard 1 teaspoon honey 1/2 teaspoon fresh thyme leaves 1/4 cup white wine vinegar About 250 to 400grams celery root, I grated this on top of baby spinach leaves chopped a little. 3 Chicories or whitloof, steamed until just blanched soft then quartered and into a frypan with a bit of butter and lightly fry until just golden and soft, cool for a salad. About 200g baby spinach leaves Preparation 1. Preheat oven to 180°. Wipe dirt off mushrooms, trim tough stems, and cut large mushrooms to make all pieces about the same size. Toss in a bowl with 1/4 cup oil, 1/2 tsp. salt, and the pepper. Spread on a rimmed baking sheet. Bake, stirring occasionally, until browned, 30 to 45 minutes. Let cool. 2. Make dressing: Sprinkle peeled garlic clove with remaining 1/4 tsp. salt, mince, and then flatten with side of chef's knife into a paste. Scrape paste into a jar with a tight-fitting lid and add mustard, honey, thyme, vinegar, and remaining 1/4 cup oil. Cap jar and shake until emulsified. 3. Grate the Celeriac. Then put in a large salad bowl and add chicories and mushrooms. Toss gently with dressing. Can make ahead: Dressing, up to 1 day ahead, chilled.
Editing : Noted in prevoius post that I keep the mushrooms seperate, as I'm allergic to them but others add it in when serving thyselves.
- Tamarind potatoes. 4 large potatoes, peeled and cut into even-sized cubes- 1 or 2 cloves garlic, minced- 3 cloves shallots, sliced thinly- 1 chilli, de-seeded (if you like it spicy, don't de-seed)For the sauce (mix all these up)- 1 tbsp tamarind pulp (aka Assam), mixed with 3tbsp water* Strain the mixture to remove the seeds. If you don't have tamarind pulp, use 2tbsp lemon or lime juice .- 2 tbsp kecap manis (aka Indonesian soy sauce)* You can substitute with thick, dark soy. - 1 knob palm sugar (aka gula melaka or jaggery)* You can substitute this with 1 tbsp regular sugar if you don't have this. The idea is to concoct a sauce that is sweet and tangy. Do note that this dish has very little sauce - just enough to coat the potato cubes. Taste test as you go. If you like it sweeter, add more sugar. If you like it more tangy, add more tamarind (lemon juice). 1. In a skillet, panfry potato cubes in oil till they are half cooked. 2. Add in garlic, shallots and chilli and continue frying till the shallots have softened and the potato cubes have crisp edges. Make sure your flame is not too big. 3 Just before dishing them out, pour in the tamarind mixture and stirfry to coat all the potato cubes evenly. Allow the gravy to bubble and thicken slightly. Taste test - you may like to add some salt. Sprinkle finely chopped spring onions (the green part) for some colour, if you like (I used coriander) .4. Serve immediately. These were a hit with the family a nice change since we seem to eat quite a few potato side dishes.
frances1266,
Sep 4, 4:01am
bumping for cheap meals
ruby19,
Sep 10, 2:32am
Harira soup
2 Tbs. extra virgin olive oil, plus more for drizzling 1/2 cup green lentils 1 Tbs. olive oil 1 large onion, chopped 1/2 cup chopped fresh parsley 1/2 cup chopped cilantro 1/2 tsp. ground ginger 1 cinnamon stick 1 15-oz. can chopped tomatoes 2 cups low-sodium vegetable broth 1x 15-oz. can chickpeas, rinsed and drained ½ cup vermicelli Lemon wedges, for garnish 2 Tbs. all-purpose flour 1/4 cup chopped cilantro 2 Tbs. lemon juice 1 Tbs. tomato paste.
To make Harira: Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes, or until onion is soft. Stir in tomatoes, and sauté 5 minutes more. Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. Season with salt and pepper, and bring to a boil. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender, stirring occasionally. To make Tadouira: Whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomato paste. Stir Tadouira and vermicelli into Harira, and cook 3 minutes, or until noodles are soft. Serve with lemon wedges. Have just made a batch of tis for lunches for the week.Yumm!
ruby19,
Sep 10, 8:28pm
Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.
ruby19,
Sep 10, 8:28pm
Vegetable pasta sauce 2 red peppers , quartered and deseeded 2 tbsp olive oil 1 fennel bulb, roughly chopped 1 onion , roughly chopped 1 large carrot , roughly chopped 2 garlic cloves , crushed ¼ tsp crushed chillies 1 tsp fennel seeds 2 tbsp tomato puree 400g can chopped tomatoes 600ml vegetable stock 1 tsp caster sugar A small handful basil , leaves shredded 500g bag fresh egg pasta
Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.
frances1266,
Sep 19, 11:50pm
Coleslaw. Slice cabbage, spring onions, grate carrot, beetroot (lots of carrot and beetroot) walnuts, raisins or cranberries.Mix in dressing as follows: 1/4c tahini, juice 1 lemon, 1t honey, juice 1 lemon, 1 clove crushed garlic, soy milk - mix together. Is very moreish.
motorbo,
Sep 21, 10:53am
has anyone had great weight lose with becoming vegetarian!
frances1266,
Sep 21, 6:28pm
Think you would be more likely to lose weight on a vegetarian diet if you cut out dairy.There is a site called Eat-2-Live that is a weight loss diet that has a lot of success apparently.
motorbo,
Sep 22, 6:11am
i dont eat alot of dairy as i was dairy free for two years
Easy healthy waffles. 2-1/2c rolled oats 3/4c sunflower seeds 2c water Blend (not sure that a processor would be strong enough) until creamy. The consistency is important, if too thick waffles will be heavy.Keep adding water until waffle is light. Serve with banana and maple syrup.
frances1266,
Oct 5, 11:09pm
bumping for money saving meals
uli,
Oct 6, 3:25am
No I didn't - I gained weight because of all the carbs.
How are you doing in Oz motorbo! And how did the pregnancy hormone diet work! Did you lose any weight!
frances1266,
Oct 6, 3:38am
This is a recipe thread.Suggest weight loss questions might be more suitable to Health and Beauty thread.
kay141,
Oct 6, 4:33am
Try to ignore them. Some posters are a not very grownup version of the playground bully.
motorbo,
Oct 6, 4:47am
hi francis, im sorry some posters are nasty and have uncalled for comments, which i choose to ignore, the good news is not all of us here are unhappy souls that feel the need to pick on others.
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