Angels Cooking Corner
Angels Cooking Corner
On Awesomeradio
19th/June/08
Beef
with Orange, Prunes, Cumin and Green beans
1/4 cup flour
1.25 kg (2.5 lbs) of stewing beef cut into 2 inch pieces
1/3 cup of olive oil
2 large brown onions, halved and thinly sliced
1/4 cup tomato paste
1 tsp ground turmeric
2 1/2 tsp of ground cumin
2 cups fresh orange juice
1 1/2 cups Beef stock
1 cup of pitted prunes
1 lb green beans, trimmed
Place the flour on a plate, season with salt and pepper add the beef and
toss to coat.
Shake off excess flour. Heat 2 tbls. of oil in large casserole,
(flameproof) over medium heat. Add half the beef and cook stirring occasionally
until browned, remove from pan and repeat with the remainder of meat. Heat
remaining oil in the dish, add onions and cook stirring often for 5 minutes
until softened. Add the tomato paste, turmeric and cumin, cook stirring
for about 1 minute. Return the beef to the casserole dish, with the orange
juice, stock and prunes. Bring to a simmer. Reduce heat and cook
very slow. on very low heat, Cook partially covered for 1 hour, add
the beans and cook covered for a further 1 hour or until the meat and beans are
tender. Season with salt and pepper to taste.
Vegetable
Chips with Rosemary salt
2 tsp Sea Salt
2 tsp of Chopped fresh Rosemary
1 medium Sweet Potato, peeled, Cut into 2 mm slice, potato peeler
thickness
2 large carrots, peeled cut diagonally into 2mm slices
2 beetroot, ends trimmed, peeled, cut into 2 mm slices
2 large parsnips, peeled and cut into 2 mm slices
olive oil for shallow frying
Combine sea salt and rosemary in a small bowl.
Place sweet potato, carrot, beetroot and parsnips on a paper towel
pat dry. Line a baking tray with paper towel, add enough oil to a large
heavy saucepan to reach a depth of about 1 1/2 inches and heat to 180C (350F),
turn to medium high heat. Add a few vegetables at a time and cook turning
occasionally for 2-3 minutes until golden, use a slotted spoon to transfer the
the lined tray. Repeat in several more batches with the remaining vegetables.
Reheat the oil between batches
Place the vegetable chips on a serving platter and sprinkle with the
rosemary salt.
Serve immediately.
Beef
& Vegetable Pot Pie
2 tsp of Olive Oil
750g (1 1/2 lb) of lean ground beef
200g (7oz) of Mushrooms sliced
2 carrots, peeled and finely chopped
1/2 cup of plain flour
2 garlic, crushed
1x 1L (2 pints) Vegetable ready made stock
1 cup frozen peas
1 sheet of frozen ready rolled puff pastry
800g (26 oz) of potatoes, peeled and finely chopped
Preheat oven to 220C (425F)
Heat oil, in a large frying pan over high heat. Add the mince,
mushrooms, carrot and garlic. Cook for 3 minutes. Stir in flour,
gradually add 2 cups of Stock.
Bring to a boil, reduce heat and simmer. Stirring for 4 to 5
minutes or until mixture thickens. Stir in the peas, transfer the mixture
to a 6 cup capacity oven proof dish, cover with the pastry and trim any excess,
make a small hole in the middle to let steam escape
Bake in oven for 15 minutes or until golden
Meanwhile Make mashed potatoes by placing the potatoes in the
remaining stock in a medium saucepan over medium heat
Cook for 10 or until potatoes are tender- 15 minutes
Drain the potatoes reserving the stock, mash and stir in the
reserved stock until smooth.
Serve with the pie.
Tropical
Crumble with Caramelized Pineapple
serves 6
40g butter (1 1/2 oz)
1.2 kg (2 1/2 lb Pineapple. Peeled, halved and cored coarsely chopped
1/2 cup tightly packed brown sugar
1 1/2 cups Favorite Muesli
1/4 cup flour
1/2 flaked coconut
2 tbls honey
40g (1 1/s oz) butter, extra, melted
Greek style yogurt to serve
I would use fruit yogurt
Preheat oven 180C (350 F)
Melt the butter in a frying pan over medium heat
add the pineapple and sugar and stir to combine, Cook stirring for about 3
minutes or until the sugar dissolves
Simmer for 10 minutes or until the pineapple is soft and syrup thickens.
Spoon the pineapple mixture into a 6 cups capacity oven proof dish.
Combine Muesli, flour, coconut, honey and extra butter in a bowl, sprinkle
Muesli over pineapple. Bake for 15 - 20 min or until crumble is golden
Cool and serve with yogurt.
GRILLED ARTICHOKES
(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be
done the previous day. The slightly smoky taste compliments the nuttiness of the
artichoke and no dip is necessary, although some might want to use additional
marinade for dipping.
Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil
Method:
Slice artichoke tops off, crosswise. Trim Stems.
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off
easily.
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape
out fuzzy center and any purple tipped petals.
Mix remaining ingredients in a large plastic bag. Place artichokes in the
bag and coat all sides of the artichokes. For best flavor marinate in the
mixture overnight in the refrigerator but should marinate at least one hour.
Drain artichokes. Place cut side down on a grill over a solid bed of
medium coals or gas grill on medium. Grill until lightly browned on the cut
side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining
marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4
minutes more.
Serve hot or at room temperature.
CREAMY
THAI DIP
¼ cup creamy peanut butter
¼ cup firmly packed brown sugar
2 tbls cider vinegar
2 tbls soy sauce
1 tsp sesame oil
1/8 tsp ground ginger
Combine all ingredients; mix well. Makes ¾ cup.
HONEY MUSTARD DIP
¼ cup prepared mustard
2 tbls cider vinegar
2 tbls soy sauce
2 tbls honey
Combine all ingredients; mix well. Makes about 3/4 cup.
"SHIP AHOY!"
DIP
1 can (6-1/2 ounces) minced clams
2 tbls reserved clam juice
3 ounces cream cheese softened
1 tsp lemon juice
¼ tbls garlic salt
Drain clams, reserving 2 tbls clam juice. Blend cream cheese with lemon
juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until
ready to serve. Makes about 3/4 cup.
HERBED MAYONNAISE
1 cup mayonnaise
1 tsp each chopped parsley and chives (or green
onions, green part only)
¼ tsp chopped tarragon
Mix all ingredients well.
LOW CALORIE DILL DIP
1 cup plain yogurt
¼ cup reduced calorie mayonnaise
2 tbls minced green onion
3 tsps chopped capers
¾ tsps dried dill weed
Combine all ingredients well. (4 servings, 104 calories)
Vegetable
Couscous Paella
2 1/2 tbls olive oil
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tbls chopped garlic
1 1/2 tsps paprika
2 cups canned vegetable broth
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas)
1/2 cup chopped peeled carrot
1/4 tsp crushed saffron threads
1/4 tsp cayenne pepper
1 1/2 cups (about 9 1/2 ounces) couscous
6 canned artichoke hearts, quartered
Sliced red bell pepper rings
1 lemon, cut into 8 wedges
Chopped fresh parsley
Heat oil in heavy large pot over medium-high heat. Add onion and chopped
bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add
garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients.
Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend
flavors. Season to taste with salt and pepper.
Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from
heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand
covered 5 minutes longer; fluff with fork again. Season to taste with salt and
pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper
rings and lemon wedges atop paella. Sprinkle parsley over and serve.
Pasta with
Tomatoes Artichokes and Fetta Cheese
1/4 cup olive oil
2 cups chopped onions
3 garlic cloves, chopped
2 tsps chopped fresh rosemary
2 tsps dried oregano
1 14 1/2-ounce can diced tomatoes in juice
1 8-ounce package frozen artichoke hearts, thawed, hearts cut in half
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
12 ounces linguine
1 7-ounce package crumbled feta cheese (about 1 1/3 cups)
3/4 cup chopped fresh basil
Heat olive oil in heavy large skillet over medium-high heat. Add onions,
garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes.
Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives.
Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste
with pepper.
Cook pasta in large pot of boiling salted water until just tender but
still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to
same pot. Add sauce; toss over medium heat until sauce coats pasta, adding
reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4
cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining
cheese and 1/4 cup basil.
http://www.epicurious.com/recipes/food/views/PASTA-WITH-TOMATOES-ARTICHO
KES-AND-FETA-CHEESE-106841