VEGETABLES

 

[STARTERS] [SOUPS] [VEGETABLES] [MAIN COURSES] [PUDDINGS] [CAKES etc.]

 
 

BRAISED RED CABBAGE.

1 RED   CABBAGE, 1 ONION, 25 g. (1oz  )BUTTER, 2 cooking apples peeled cored and sliced, - 3 Tab. Wine vinegar, 2 - 3 Tab water, 1 Tab. Sugar, seasoning, 1 oz butter, oz flour.

Oven temp 160 C  325F 

Quarter the cabbage and cut out the centre stalk.  Shred finely, blanche and then drain. Slice onion and soften in butter in a large casserole.Add apples and cook for 5 mins. Turn out onto a plate.

Add the blanched cabbage to the saucepan layering it with the apple mix and finally sprinkling vinegar, water sugar and seasoning.

Cover with thickly buttered foil and the saucepan lid and cook in preheated oven for 1 hours or until very tender, stirring from time to time and add extra water if necessary.    While the cabbage is cooking make a beurre manie with the butter and flour and at the end of the cooking stir it through the cabbage to  bind its texture.

GREEK POTATOES WITH LEMON

1 cups olive oil, 5 Tab. Fresh lemon juice, 2 Tab. Chopped shallots, 2 Tab. Chopped fresh oregano or 1 Tab. Dried, 1 Tab chopped fresh parsley,  2 garlic cloves minced, pounds russet potatoes (peeled, cut lengthwise into 6 wedges), cup chicken stock. 

Preheat oven to 425 deg.Whisk olive oil lemon, shallots, oregano, parsley & garley to blend.Season with s.& p. Toss potatoes with cup of lemon  on heavy baking sheet.   Reserve remaining lemon mix for serfing.   Pour chicken stock around potatoes.  Sprinkle  with s & p.. Roast potatoes until tender and golden brown, turning occas.about 45 mins.  Cool completely.   With metal spatula loosen to prevent sticking.(Can be made 3 hours ahead and left at room temp.)

GREEN BEANS WITH GARLIC ALMONDS 

500 GRMS YOUNG TENDER BEANS washed and trimmed, 100 gr butter, 2 Tab. Water, 1 t. lemon juice, dash cayenne pepper, 100 grms slivered almond t crushed garlic.

In large frypan melt half the butter.   Add water, lemon juice, cayenne pepper and beans, cover and gently steam-fry beans until tender. About 5  -   8 mins.  Drain beans, transfer to a warm serving platter, melt remaining butter and fry Almonds until golden brown. Stir in garlic and pour buttery almonds over beans. Serve at once.

LEMON PECAN RICE

1,8 Litres chick stock,  35 ml strips lemon rind, small chopped onion, 30 ml fresh llemon juice, 50 g butter, gr rice, 100 gr pecan toasted and chopped.

Boil and stir into stock rind and all the juice and butter.   Simmer rice  covered in stock.   Stir in nuts, onion rind s & p.

Mushrooms Magnifique

16 black mushrooms, salt, 40 mls softened butter, 90 grms pecan nuts chopped, 1 clove garlic finely chopped, 1 t. fresh thyme or 2ml dried, s. and p., 160ml cream.

Remove stems from mushrooms and chop finely.   Lightly season mushroom caps.  Mix tog. Butter ,chopped stems, pecans,parsley and garlic. Add thyme s and p.Stuff mushrooms with mix. And arrange in two shallow baking dishes.  Drizzle cream over and bake each dish on 70% for about 6 mins or until well heated and bubbly Serve immediately.

POTATO AND LEEKS WITH ROQUEFORT

200 g chopped onions, 300 g leeks white part only cut up, 450g potatoes, 2 T. butter, 2 T. sour cream, s & p.

Put onions in colander, rinse and drain.  Put onions and leeks in casserole with 2 3 T water.  Cover microwave for 3 mins (high).   Slice potatoes like chips and add to casserole with butter cut into small pieces.   Cover and microwave  on high for 3 mins.  Crumble Roquefort over potatoes and add cream.   Season and stir well.  Serve in casserole.

Salad Dressings

 

Anchovy-cheese low-cal dressing

2 cups low fat cottage cheese, 1 Tab lemon juice,1/4/cup skim milk, 5 anchovy fillets, 1 t. paprika 1/4 teas. dry mustard.   Blend.

 

BLUE CHEESE DRESSING

4 oz blue cheese, 1 cup greek yogart,1 teas lemon juice, 1 teas sugar, 1 teas minnnnnnced onion 1/2 t. salt.

 

PRESERVED LEMONS

25 FRESH RIPE LEMONS

2 handfuls sea salt.

1 Wash the lemons in hot water

2. Cut the in half and squeeze the juice out then cut into quarters

3. In a bowl rub the lemons all over with plenty of saltands pack them tightly into a sterilized jar with the lemonjuice.  Water can be added if the lemon juice doesn't cover the lemons.

5. Preserve for at least 5 weeks.

6. To use the lemons, remove the flesh and pith and  discard.   Finely slice or dice the skin.  Wonderful with meat and fish and chicken.

 

Mustard

20 grams blackmustard seeds,and 40 grams of yellow mustard seeds

150 ml water

1 teas mixed dried herbs (or a big bunch of fresh herbs)

250 ml oil(1 cup)

65 mls vinegar

1/2 teas salt

 

Blend seeds,water herbs in a blender, slowly adding the oiland lastly vinegarand salt.   If you want a very smooth mustard process again.   or leave grainy.

Store in sterilized bottles.

 

SPINACH IN PUFF PASTRY 

PUFF PASTRY

250 grams flour, salt, 225 gms firm butter,  100 ml iced water.

Sift flour and salt into bowl.  Cut butter into small pieces drop into flour.  Mix quickly with enough water to make a firm dough.   Turn on floured board.Repeat 3 times.  Roll.  Fold in three turn .  Chill  10 mins. And repeat folding and rolling.   Line your large plate or springform  cake tin with dough then refrige.

FILLING

3 kg frozen chopped spinach, 6 eggs. 1 T. flour, 250 ml cream,  250 mls milk, 200 grated Gruyere, nutmeg s and p.  125 gr butter, 1 Tab. Breadcrumbs.

Boil spinach in lightly salted water.     Dry.  Chop fine.  Make white sauce. Beat eggs, add cream and white sauce.  Add spinach slowly smoother and thick.Add cheese and salt.  Grate in generous nutmeg.  Ladle into pastry, dot with butter, sprinkle with breadcrumbs and left over cheese.  Bake 180 deg for about 30 mins until set and puffy and pastry is golden brown.

 

 

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