Capetown Fruit Veg Curry

Recipe By : Stephanie Hawkins hawkins@jessica.stanford.edu
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups onions — coarsely chopped
30 ml peanut or vegetable oil
2 cloves garlic — minced
1 tsp ginger root — grated peeled
2 med zucchinis — quartered lengthwise
1/3 l water
1 cup cut green beans
2 firm tart green pears or apples — cored and cubed
1/2 red bell pepper — coarsely chopped
1 cup chopped dried apricots (unsulfered)
75 g currants or raisins
110 ml apricot conserve
fresh lemon juice (optional)
6 cups cooked brown rice
1 cup raw or roasted peanuts
2 bananas
1 1/2 Tbls ground cumin
1 1/2 Tbls ground coriander seeds
1 1/2 tsp cinnamon
1 tsp turmeric
1/2 tsp cayenne or other ground dried red chilies
1/2 tsp ground fennel seeds
1/4 tsp ground cardamom
1/4 tsp ground cloves

1. Saute the onions in the oil for 10 min. Stir in the garlic, ginger root,
curry spices, and continue to saute, stirring patiently for about 3 min.

2. Add the zucchini water, stir conscientiously to keep the spices from
sticking to the pan. Cover the pan simmer for about 10 min.

3. Mix in the beans, pears, bell peppers apricots. Simmer gently,
covered, for around 30 min. Stir periodically and add a little more water
if necessary to prevent sticking.

4. When everything is quite tender, stir in the currants and the conserve.
Taste the curry (yum) and adjust the flavor as you please. Add cayenne or
garam masala for spice, lemon juice for tartness, or conserves for
sweetness.

5. Serve on rice, topped with peanuts and sliced bananas…and your
favourite raita.

Difficulty : moderate.
Precision : measure ingredients.

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Title: HOT BRIE WITH TOASTED ALMONDS
Categories: Appetizers, Cheese/eggs
Yield: 20 servings

1 c Slivered Blanched Almonds
1 (8-in.) Wheel Brie
Sesame Crackers (Optional)

Sprinkle toasted almonds evenly over Brie. When ready to serve, place on
wooden plank or board with handle and bake at 350øF until Brie begins to
bulge around sides and is hot. Serve with sesame crackers, if desired.
Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times

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VEGI SPAGETTI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Green pepper, chopped
1 md Zucchini, cubed
1 sm Onion, diced
8 oz Fresh mushrooms, sliced
2/3 c Grated parmesan cheese
1 lg Jar spaghetti sauce
1/4 c Sliced olives
1 t Oregano
1 t Garlic salt
16 oz Pack of spinach noodles

Put everything except noodles in a crock pot for 6-8 hours on med.
Pour over cooked noodles.

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Title: SNOW PUDDING
Categories: Desserts
Yield: 6 servings

1 tb Gelatin, soaked in
1/4 c Cold water
1 c Boiling water
1 c Sugar
1/4 c Lemon juice
3 Egg whites

Dissolve gelatin in boiling water. Add sugar and lemon juice. Set
aside in cool place. Occasionally stir mixture, and when it is thick
enough to hold mark of spoon, beat with wire spoon or whisk until
frothy. Add egg whites, beaten stiff, and continue beating until
stiff enough to hold its shape. Mold.

For a small family, chill half the recipe in a small mold and pile
the rest by spoonfuls in a bowl. Serve as a dessert for two meals,
one part with Soft Custard, the other with crushed fruit.

from Fannie Farmer Boston Cooking School Cook Book, Ninth Edition

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Chestnut Cookies

5 egg whites, whipped or beaten
1/4 cup of Lundberg brown rice syrup (<1gm fat/tbs) 1 1/3 cups of flour (I used unbleached white) 1 1/3 cups of roasted chestnuts, finely ground Whip egg whites, whip in the brown rice syrup (add more if you like very sweet, but note that most chestnuts are naturally sweet on their own). When you add the brown rice syrup to the whipped whites, they will go a bit flat. Not to worry, the recipe works anyway. Mix the flour with the chestnuts, until well blended. Add the flour mix to the egg white mix. Drop on parchment paper-lined cookie sheet (or on a cookie sheet), which has been lightly swiped with oil. Bake 400F for about 10 minutes. Makes about 18-20 large cookies. Comments: Cookies are chewey in texture, kind of old fashioned, and not too sweet (unless you up the brown rice syrup). These cookies kind of grow on you. Because of the variations in the chestnuts (some are very sweet, others a bit peppery in flavor), the cookies will vary from bite to bite!

Title: Fisherman’s Pie
Categories: Fish, Catfish, Cajun, Shrimp, Crab
Yield: 4 servings

3 c Potatoes, mashed
3 c Water
1/2 lb Shrimp, peeled and deveined
1 c White crab meat
1/4 c Butter
1 c Pet milk
1 ts Tabasco sauce
1 tb Parsley
1/2 lb Cod
1/2 lb Catfish
2 tb Flour
1/2 ts Salt
1 tb Worcestershire sauce
1/2 c Cheddar cheese

Press 2 cups potatoes in 9 inch glass pie plate to form pie shell.
Put cod in sauce pot, cover with water, bring to boil, lower heat and
simmer 5 minutes. Add catfish and shrimp and simmer until catfish
flakes and shrimp are about done. Drain off stock and reserve. Flake
fish; add crab to seafood , place mixture in potato shell and set
aside. Melt butter in skillet. Add flour and stir constantly; do not
brown. Add milk and a half cup reserved fish stock. Whisk until
smooth and creamy. Add salt, Tabasco, worcestershire and parsley. mix
well. Pour sauce over seafood mixture. Place remaining potatoes in
pastry bag, then pipe ring of potatoes around pie, with rosette in
the middle. Sprinkle pie with cheese. bake at 375 degrees for 40
minutes.
Date: 04-08-91 Area: Cooking

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GARITHES YIOUVETSI ( BAKED PRAWNS )

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg Large uncooked prawns
1 md Onion — finely chopped
1/2 c Olive oil
1 c Chopped spring onions
2 Garlic cloves — crushed
2 c Chopped, peeled tomatoes
1/2 c Dry white wine
1/4 c Chopped parsley
1/2 ts Dried rigani or oregano
Salt
Freshly ground pepper
125 g Feta cheese

Serves: 6 Oven temperature: 250 C (500 F) Cooking
time: 50 minutes

Shell prawns, leaving last segment of shell and the
tail intact. De-vein and rinse. Drain and dry with
paper towels and refrigerate until required. In a pan
gently fry onion in oil until transparent, add spring
onion and garlic and cook 2 minutes longer. Add
tomatoes, wine, most of the parsley, rigani and salt
and pepper to taste. Cover and simmer gently for 30
minutes until thick. Spoon half of the tomato sauce
into 6 individual oven dishes or 1 large oven dish.
Add prawns and spoon remaining sauce over them.
Coarsely crumble feta cheese and sprinkle on top. Cook
in a very hot oven for 10-12 minutes until prawns are
pink and the feta melted and lightly browned.
Sprinkle with remaining parsley and serve immediately
as a first course with crusty bread.

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Title: Lemon Chiffon Pie
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

3 tb Margarine 3 tb Sugar
3/4 c Graham wafer crumbs 1/2 ts Lemon peel, grated
1/4 ts Cinnamon 1/8 ts Salt
1/4 ts Nutmeg 1/4 c Lemon juice
1/8 ts Allspice 1/2 c Sweetener equiv. to sugar
1 tb Unflavored gelatine (1 pkg) 1/3 c Powdered skim milk
1/2 c Water 1/3 c Ice water
2 Eggs, separated 1 tb Lemon juice

Melt margarine in a pie plate at high for 30-45 sec. Combine graham
crumbs and spices. Add to pie plate and combine well with a fork.
Spread evenly over bottom of pie plate. Microwave at high for 3-5
min, watching carefully to prevent scorching. Allow to cool before
filling.

In a large measure, sprinkle gelatin on 1/2 c water. Allow to
soften. In a separate bowl, combine egg yolks, sugar, lemon peel,
salt and 1/4 c lemon juice. Microwave at medium for 5-8 min until
mixture comes to a boil stirring every 2 min. Add gelatin and
sweetener and mix well. Refrigerate until slightly thickened.

Beat egg whites, powdered milk, ice water and 1 tb lemon juice until
stiff. Carefully fold gelatin mixture into egg whites. Pour into
crust. Refrigerate for 2 hours before serving.

Each serving 1/8 pie, 1 starch, 1 fat choice 15 g carb, 4 g protein,
5 g fat, 115 calories

Source: More Choice, The Canadian Diabetes Microwave Cookbook by
Catha McMaster Charlotte Empringham 1991

Shared by Elizabeth Rodier July 1993

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Title: Salad – Fournou’s Ovens
Categories: Salads, Masterchefs, Frisco, Fo
Yield: 4 servings

———————————-DRESSING———————————-
1 c Oil, salad 1 ea Egg yolk
1/4 c Vinegar, red, tarragon 1 tb Mustard, dijon

———————————–SALAD———————————–
1 ea Lettuce, butter, head 1 ea Mushroom, bay, Enoki
1 ea Endive, head Parsley, chopped
2 oz Shrimp, small Salt
2 oz Cheese, Roquefort, Pepper
— crumbled

Dressing:
=========

Mix egg yolk and mustard with whip, add vinegar, then slowly pour
in salad oil while whipping. Salt and pepper to taste.

Salad:
======

Wash the lettuce and endive. Toss lettuce with dressing,
sprinkle with coarse ground pepper, 3 leaves on each serving plate.
Julienne endive and toss with the dressing; then sprinkle it on the
lettuce. Toss shrimp with dressing and sprinkle on the lettuce.
Sprinkle with Roquefort cheese, mushrooms, and parsley and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

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Title: Horseman Stew (Pastissada)
Categories: Horse Meat, Italian
Yield: 1 Recipe

2 lb Horse meat
4 ts Olive oil
2 oz Butter
1/2 lb Onions
1 1/4 lb Pureed Tomatoes
Salt
Pepper
1 Pint of Red Wine

*Wine should be either Amarone, Bardolino, or Valpolicella

Tenderize the meat by pounding it with the dull side of a heavy
knife, and cut into cubes.
Heat the oil and butter in a large pan, and brown the chopped
onions.Add the tomatoes and the meat. Salt and pepper to taste, and
cook for about half an hour.
Pour in the wine, cover and cook over low heat for atleast 3 hours.
Serve with Polenta or Potato Gnocchi.

Note: Pastissada is better reheated the next day.

Compliments of:

Kathleen’s Recipe Swap Page

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