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lynsosaurus
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recipe requests

Post by lynsosaurus » Fri Oct 19, 2007 00:16

Can anyone think of anything exciting to do with a white cabbage? I bought one the other day because it was reduced to some stupidly cheap amount in Lidl and I felt like I could use it. But now I have no idea what to do with it.

Any suggestions?

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Post by alongwalkhome » Fri Oct 19, 2007 03:05

Pierogis! Yummy polish pancake/dumpling things stuffed w/cabbage and potatoes. I've never made them from scratch but I love eating them! There are some recipes for them on cooks.com. You basically make a pasta dough, cut it into circles and fill them with cabbage, egg, onion, potato, etc. Then boil them and brown them in a skillet w/butter. Delish!! I guess the ingredients are on the idea of "bubble and squeak" but in a dumpling.

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Post by Trev » Fri Oct 19, 2007 15:43

Beetroot.

I have some raw beetroot. I need a recipe. I can't think or find anything inspiring to make with them.
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Post by humblebee » Fri Oct 19, 2007 15:59

I'm told that this is really nice...

BEET AND ONION SALAD - Insalata di barbabietole e cipolle



Serves 8
Preparation - Easy

Can be served as an antipasto or a salad. If you can get beets with their stalks, trim the stalks to within 2 inches of the stem.

A variation of the salad can be made by slicing the beets thin and marinating them for 2 hours with 10 fresh basil leaves, salt, and vinegar. Mix with sliced fennel and olive oil.

2 lbs beets
1 medium yellow onion or 2 medium Bermuda onions
coarse salt and freshly ground black pepper
1/4-cup extra virgin olive oil, or more to taste
2 T wine vinegar, or more to taste

Leave about 2 inches of stem on the beets.

Wash, then place in cold water to cover, bring to a boil, and boil gently for about 1 hour, or until tender. Or cook in a pressure cooker with cold water to cover for 10 minutes, or in a 325°F oven until tender, 1 to 2 hours, according to freshness. Test with a fork to be sure they are cooked through.

Cool and slip off the skins.

Slice the beets and onion thin and place in a salad bowl.

Sprinkle with salt and pepper to taste and dress with the oil and vinegar.

NOTE: This can be prepared several hours in advance.

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Post by lynsosaurus » Fri Oct 19, 2007 16:35

I made a lovely salad the other day with cooked beetroot, feta and spinach. I think we had it with some pork or something. The beetroot goes really well with the feta.

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Post by Trev » Fri Oct 19, 2007 17:14

Thanks!

We've decided to go with this:

BEETROOT RISOTTO WITH SUMMER GREENS

Serves 4

Around 1.5 l (about 2 pints) vegetable or chicken stock
3 tablespoons butter or olive oil
1 medium onion, diced
350 g (12 oz) Arborio (risotto) rice
120 ml white wine
2 tablespoons chopped fresh parsley, or 1 tablespoon dried
2 tablespoons chopped fresh basil, or 1 tablespoon dried
2 to 3 medium beetroots, peeled and grated
2 to 3 handfuls dark greens – like beet greens, kale, spinach or chard – finely chopped
Salt and pepper to taste
Grated peel and juice of 1 lemon
1 handful freshly grated Parmesan cheese, to serve

Bring the stock to a simmer. Heat the butter in a separate wide pan over medium heat; add the onion, and sauté for 3 minutes. Add the rice, stir to coat well, cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets. Add 500ml stock, cover, and simmer until the stock is absorbed. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. Before the last ladle, add the beet greens or spinach. Season with salt and pepper, then stir in the lemon peel and juice. Top with parmesan.
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Post by lynsosaurus » Fri Oct 19, 2007 17:23

So good, you're going to make it twice.

I'm always nervous of combining beetroot with anything else, because I worry about eating pink food (rice, pasta, stuff like that). But that recipe sounds lovely.

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Re: recipe requests

Post by crystalball » Mon Oct 22, 2007 11:06

lynsosaurus wrote:Can anyone think of anything exciting to do with a white cabbage? I bought one the other day because it was reduced to some stupidly cheap amount in Lidl and I felt like I could use it. But now I have no idea what to do with it.

Any suggestions?
It's probably too late but maybe it'll be useful for next time. I make this all the time:

Cabbage and leeks with mustard

500g white cabbage
2 large leeks
2 tbsp wholegrain mustard
3 tbsp olive oil (or butter)
juice from half a lemon
3 tbsp creme fraiche
1 tbsp flat-leaf parsley
salt and pepper

In a large pan heat the olive oil and add the thinly sliced leeks and the mustard. Cook for 5-6 minutes until they're soft and then stir in the thinly shredded cabbage. Cover and cook for another 5-8 minutes in low heat, until it's soft. Season with salt and pepper and add the lemon juice and the creme fraiche. Finish by stirring in the chopped parsley and serve immediately.

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Post by a layer of chips » Mon Oct 22, 2007 11:10

I wouldn't fancy sitting behind you on the bus the morning after you've had that little lot.

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Re: recipe requests

Post by lynsosaurus » Mon Oct 22, 2007 12:12

crystalball wrote:
It's probably too late but maybe it'll be useful for next time. I make this all the time:

Cabbage and leeks with mustard
Ooh, that sounds lovely! I've still got a whole cabbage left in the fridge because we haven't decided what to do with it. I'm making a cheese and veg pie tonight, so we'll just have some boiled on the side tonight, but that'll still leave loads for another day. I'm already putting mustard in the pie, so I don't want to go too crazy.

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Post by La-Di-Da » Mon Oct 22, 2007 12:24

Anyone got a good recipe for pumpkin cake?
Someone bought some in to work the other week and it was delicious.
Very much like a like carrot cake.
It was really moist and tasty.
Yum.
I hate wasting pumpkins after making scary faces in them.

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Post by a layer of chips » Mon Oct 22, 2007 13:56

Tell me a recipe about haddock loin, please. I made my own fish fingers last week, but they were a bit too greasy. I fancy doing something posh.

There must be people on here who aren't tree hugging hippy anarchist vegetarians.

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Post by lynsosaurus » Mon Oct 22, 2007 14:37

I used to make this thing with cod, which would probably work just as well with haddock.

Make a little foil basket kind of thing, and plonk your fish in it. Chop up some red chilli, some lemongrass, and some coriander, and mix it with some crushed garlic and ginger and a little bit of honey, and kind of spread that over the fish. The pour a bit of white wine and a bit of fish stock over the top and wrap up the foil (you need to make the basket/bowl shape to keep as much liquid in as possible, y'see), and leave to sit for a while (as long as you can arsed to, really, just to get the flavours in the fish). Then you just bake it in the oven.

You can probably reduce the stock/wine/spices down into some kind of sauce at the end, too, but I've never been patient enough to do that.

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Post by a layer of chips » Mon Oct 22, 2007 14:40

Thank you! That sounds lovely.

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Post by alongwalkhome » Mon Oct 22, 2007 15:28

La-Di-Da wrote:Anyone got a good recipe for pumpkin cake?
If you tell me tinned pumpkin is available now in the UK, I'm going to scream. All those years I made Thanksgiving dinner w/the pumpkin by from scratch--what a pain in the arse!

I made pumpkin bread (what we call "cake" of this kind) this past weekend. I threw some raisins and walnuts in--delicious!

This is the recipe I used, but if you have to use a pumpkin, you peel the flesh, chop it up (discard the guts), and boil it to get your pumpkin puree.

Pumpking Bread:

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
1 cup raisins (optional)

Preparation:
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts and raisins, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

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Post by squirrelboutique » Mon Oct 22, 2007 15:34

Dried cranberries are nice in pumpkin bread, too.

Not that I'm trying to one up you or anything.

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Post by alongwalkhome » Mon Oct 22, 2007 15:49

I'm crazy for craisins.

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Post by lynsosaurus » Mon Oct 22, 2007 16:14

If I'm making a cheese and vegetable pie (basically veg in a cheese sauce) would it be beneficial to include some feta as well as cheddar? Or would that totally ruin everything forever?

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Post by humblebee » Mon Oct 22, 2007 16:21

I don't see any problem with that, Lyns. Sounds alright to me.

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Post by lynsosaurus » Mon Oct 22, 2007 16:51

Thank you! That's exactly what I wanted to hear, because this feta will be going off soon.

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