You are currently searching all entries for Onions (Show All)

Chinese Style Pak Choi

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

2 heads of pak choi
2 tbsp olive oil
½ glass red wine
1 tsp red wine vinegar
2 spring onions, trimmed
1 red pepper, sliced
2 tbsp olive oil
1 wedge of lemon
handful of coriander
1 tsp sugar

Cooking Instructions

  1. Braise the pak choi in the oil, wine and vinegar for 6-8 minutes, turning occasionally.
  2. Blanch the spring onions in boiling water for one minute to soften.
  3. Wrap the spring onions around the pak choi.
  4. In a pan, heat the oil and sauté the pepper slices for 3-4 minutes.
  5. Add the lemon wedge, coriander and sugar.
  6. Season and serve with the pak choi and sauce it was braised in.

Celeriac and Carrot Soup

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

8 oz onions
2 oz butter
2 lb celeriac
1 lb carrots
4 pints vegetable stock
juice of one lemon
nutmeg

Cooking Instructions

  1. Peel and slice 8oz of onion. Melt 2oz of butter in a pan and saute onions until soft.
  2. Peel and slice 2 lb celeriac and 1 lb carrots. Cover with 4 pints of vegetable stock and simmer for 1 hour or until cooked.
  3. Liquidise and add the juice of 1 lemon. Season lightly and add a few scrapes of nutmeg.

Braised Chicory

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

2 Tablespoons Butter
1 Red Onion
2 Rashers of Smoked Bacon, diced
4 Heads of Chicory, trimmed
150 ml ( quarter pint ) Chicken Stock & White Wine Combined
Juice of Half a Lemon
Salt & Freshly Ground Black Pepper

Cooking Instructions

  1. Liberally coat the sides and bottom of a heavy, lidded casserole with half the butter.
  2. Heat the remaining butter in a small pan over a medium heat.
  3. Gently fry the onion and bacon and set aside.
  4. Arrange the chicory in the casserole.
  5. Add some of the stock and wine mixture, season and cover.
  6. Allow to sweat over a low heat until just turning colour.
  7. Roll them over and cook the other side.
  8. Add more liquid as required.
  9. The liquid should evaporate by the end of cooking so the chicory should be browned and tender. (You may have to remove the lid for a short while)
  10. Add the onion and bacon and quickly heat up.
  11. Drizzle over the lemon juice, season and serve immediately.

German-Style Stuffed Kohlrabi

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

8 kohlrabies (kohl rabies) (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream

Cooking Instructions

Serves 4 to 8

Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).

In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.

In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

Vegetable Gnocchi Gratin

Wednesday, January 5, 2011 at 08:21AM
Filed in: Recipes
Read and add comments (0)

Ingredients

  • 1 small squash (about 600g/1lb 6oz), peeled, seeds removed, diced

  • 5 tbsp olive oil

  • sea salt and freshly ground black pepper

  • small bunch winter greens, such as kale, chopped

  • 1 x 500g/1lb 2oz bag fresh gnocchi

  • 1 red onion, diced

  • 1 sprig thyme, leaves only

  • 1 sprig rosemary, leaves only, chopped

  • 1 garlic clove, finely chopped

  • 8 chestnut mushrooms, quartered

  • 1 small tub (about 200g/7oz) half-fat crème fraîche

  • 150g/5oz soft goats' cheese

  • 5 tbsp Japanese panko breadcrumbs, or fresh, dry white breadcrumbs

  • 25g/1oz grated parmesan

To serve

  • mixed leaves

  • 1-2 tbsp olive oil

  • ½ lemon, juice only

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Toss the butternut squash in three tablespoons of the olive oil and season with sea salt and freshly ground black pepper. Transfer to a baking tray and bake in the oven for about 20 minutes until softened and golden at the edges.

  3. Meanwhile, bring a pan of salted water to the boil and blanch the kale for 2-3 minutes, then drain and set aside.

  4. Boil the gnocchi according to packet instructions, drain and keep warm.

  5. While the gnocchi is boiling, heat the remaining olive oil in a large frying pan. Add the onion, herbs and garlic and fry over a medium heat for five minutes until the onion is softened, then add the mushrooms and fry for 3-4 minutes.

  6. Stir the kale and roasted butternut squash into the vegetable mixture, then gently stir in the cooked gnocchi, crème fraîche and goats' cheese and season with salt and freshly ground black pepper. Pour everything into an ovenproof gratin dish and scatter over the breadcrumbs and parmesan.

  7. Preheat the grill to its highest setting.

  8. Place the dish under the grill for about five minutes, or until golden and bubbling. Dress the mixed leaves with olive oil and lemon juice and serve alongside the gnocchi.

Moussaka

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

700g (1lb) shoulder of lamb. (boneless weight)
700g (1lb) aubergines
175g (6oz) onions
225g (lb) tomatoes
150ml (5fl oz) olive oil
5ml (1 tsp) ground allspice
15ml (1 tbsp) chopped parsley
425ml (3/4 pint) bechamel sauce
Salt
Freshly ground black pepper

For the sauce:
1 large egg
large pinch grated nutmeg
75gr (3oz) Cheddar cheese

Cooking Instructions

  1. Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6mm (1/4") thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour.
  2. Peel and slice the onions; peel, de-seed and chop the tomatoes.
  3. When ready to cook, pat the aubergine slices dry with paper.
  4. Heat 45ml (3 tbsp) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.
  5. When all are fried, make the oil in the pan up to 30ml again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.
  6. Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.
  7. Heat oven to 180-C (350 F), gas mark 4.
  8. In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.
  9. Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish.
  10. Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.
  11. Bake in the oven for 45 minutes until the topping is golden and bubbling. 

Crisp Stuffed Zucchini (Courgette) Flowers

Wednesday, June 29, 2011 at 01:21PM
Filed in: Recipes Recipes
Read and add comments (0)

Ingredients

For the ratatouille

  • 50ml/1½fl oz extra virgin olive oil, plus extra to serve

  • 1 small onion, peeled, diced

  • 2 garlic cloves, peeled, crushed

  • 1 red pepper, diced

  • 1 aubergine (eggplant), diced

  • 1 zucchini (courgette), diced

  • 250ml/8fl oz ready-made tomato concasse

For the stuffed zucchini flowers

  • 500g/1lb soft goats' cheese

  • 60g/2½oz capers, drained, chopped

  • salt and freshly ground black pepper

  • 18 zucchini (courgette) flowers

  • plain flour, for dusting

  • 200-250ml/7-9fl oz beer batter (made by whisking together flour and beer until the mixture forms a thick batter with the consistency of single cream)

  • cottonseed or vegetable oil, for frying

Method

  1. For the ratatouille, heat the oil in a frying pan. Add the onion and garlic and fry gently until softened but not coloured, about 10-15 minutes.

  2. Add the diced pepper and fry for a further 4-5 minutes.

  3. Add the aubergine and zucchini and fry for a further 4-5 minutes, stirring well.

  4. Add the tomato concasse and continue cooking for a further 15 minutes, then remove from the heat and set aside.

  5. Meanwhile, for the stuffed zucchini flowers, mix together the soft goats' cheese and capers until well combined. Season, to taste, with salt and freshly ground black pepper.

  6. Place the cheese and caper mixture into a piping bag. Carefully unfurl the petals of each flower and squeeze the mixture into the flowers. Close each filled flower and gently twist the petals to reseal them.

  7. Half-fill a heavy-based saucepan with the oil. Heat the oil until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Sprinkle the flour onto a plate.

  8. Dredge the stuffed zucchini flowers in the flour, then dip them into the batter until coated. Carefully lower the stuffed zucchini flowers into the hot oil in batches. Fry for 3-4 minutes, or until crisp and golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining stuffed zucchini flowers.

  9. To serve, spoon some of the ratatouille onto each of six serving plates. Drizzle over a little extra-virgin olive oil. Place three stuffed zucchini flowers on top of each portion of ratatouille.

How to Dry Herbs

Thursday, August 20, 2009 at 10:51AM
Filed in: Recipes
Read and add comments (1)

Whether you grow your own herbs, or bought more from the market than you can use at one time,
drying herbs can be an easy and practical way to store them for later use.  

Below is a list of many common herbs that can be air dried using the following simple instructions.

Harvesting
There are a wide variety of herbs that can be dried, and of course they all have different recommended stages at which they should be harvested. To make it easy for you, a chart that shows this information is available by clicking on How to Harvest Herbs

Using a very sharp knife or garden scissors cut your stems.  Do not pick them as it will cause bruising on the stem and a place for decomposition to start.  Leave an extra inch or two at the bottom of your herbs for bundling. Harvest your herbs in the late morning when all the dew has had a chance to dry. This helps to prevent mildew. Visually inspect the herbs.  Remove any bugs or damaged leaves or flowers with your sharp knife before drying.

Bundling

Open Method
Using a rubber band near the cut end of the herbs, gather 5 to 7 stalks together and attach together. You want your bundled end to be very secure as stalks shrink during the drying process. Yet you want the other end loose enough to ensure air flow through out the bundle.
*Note:  Green Onions and Garlic are hung by the tops with the bulbs hanging down.  The tops can be braided together for hanging.

Anise
Basil
Bay Leaves
Celery Leaves
Chervil
Chili Peppers
Chives
Cumin
Dill
Fennel
File Powder (Sassafras)
Garlic
Green Onions
Marjoram
Mint
Oregano
Parsley
Rosemary
Sage
Savory
Tarragon
Thyme

Drying
Hang your herbs by the rubber band or string onto your drying rack. Drying times vary from a few days to a couple weeks.  You will know your herbs are dry when they crumble easily.

Locate your drying rack in a dark warm room, garage or walk in closet.  Or you may place your herbs in a covered porch or patio if herbs are bundled in paper bags even out side under a shade tree will work if you are willing to bring them inside every evening.  Your goal is to keep herbs out of direct sunlight yet in a place with good air circulation.

Your herbs are dry when the leave easily crumble.  

Seeds will be released during the drying process place newspaper under your drying rack to keep seeds off the floor and to make gathering easier for next years garden.  

If you dried your herbs by the bag method your seeds should be already collected for you in the bottom of the bag. Simply cut the sides off your bag where the wholes begin. Fold the bottom of your bag together.  Tape your bag closed and label your bag for easy storage and planting next spring.

Storing
Store your herbs in small glass jars with tight fitting lids.  Keep the jars out of the light, away from heat and out of your refrigerator.

Organic Vegetables v Tesco Price Comparison

Tuesday, September 8, 2009 at 02:44PM
Filed in:
Read and add comments (1)

Transition Exeter
A Low Carbon City

Price Comparison : 05 September 2009
Local Organic Vegetables & Tesco

Shillingford Organics

Large Veg Box

 Weight/

Count

 Tesco Metro Central Exeter

Price

(Weight Equiv.)

 Vegetable

 

Vegetable

 

 Potatoes

Onions

Carrots

Beetroot

Courgettes

Hispi Cabbage

Mini-Cucumbers

Little Peppers

Cherry Tomatoes

(with fresh basil)

Runner Beans

Parsley

Lettuce (Lollo Verde)

1.75kg

0.60kg

0.70kg

0.85kg

0.55kg

one

two

two

0.425kg

 

0.45kg

0.245kg

one

Potatoes*

Onions

Carrots

Beetroot *

Courgettes * n/o

Cabbage n/o

Whole cue'*

Single pepper *

Cherry Tomatoes

Runners * n/o

Parsley * n/o

Lettuce (Romaine) *

£1.46

£0.75

£1.11

£3.40

£1.00

£0.78

£1.00

£0.79

£1.81

£2.00

£4.77

£1.28

TOTAL

£13.00

TOTAL

£20.15

All vegetables grown in the UK

n/o = non organic (organic unavailable)

* = pre-packed

Vegetable Chilli

Thursday, February 12, 2009 at 02:48PM
Filed in: Recipes
Read and add comments (0)

Ingredients
100g Puy lentils or green lentils
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 parsnip / turnip peeled & grated
1 medium carrot, grated
1 tablespoon vegetable oil
1 tin tomatoes
1 tablespoon tomato puree
1 tablespoon balsamic vinegar
200g kidney beans
1 fresh or dried chilli, deseeded and finely chopped - adjust to suit your taste
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon yeast extract or 1 stock cube
Handful fresh coriander leaves, chopped

Method
1. Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
2. Heat the oil in a deep frying pan and saute ½ the onion, garlic, carrot and parsnip / turnip for 10 minutes.
3. Add the chilli, ground coriander seeds and cumin. Cook for 2 minutes.
4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato puree, balsamic vinegar and yeast extract / stock cube. Mix well.
5. Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
6. Add the kidney beans and heat through. Finally add the chopped coriander leaves.

Serve with brown rice and a garnish of natural yoghurt.

Cream of Broccoli & Stilton Soup

Tuesday, June 7, 2011 at 11:06AM
Filed in: Recipes
Read and add comments (0)

Ingredients

  • 1 tbsp olive oil

  • ½ onion, chopped

  • 1 garlic clove, chopped

  • 100g/3½oz broccoli florets, blanched

  • 150ml/4½fl oz hot vegetable stock

  • 50g/1½oz Stilton

  • salt and freshly ground black pepper

Preparation method

  1. Heat the oil in a frying pan, then add the onion and garlic and fry until softened.

  2. Add the broccoli and the stock and simmer for 8-10 minutes.

  3. Add the Stilton and season, to taste, with salt and freshly ground black pepper.

  4. Allow to cool slightly, then transfer to a food processor and blend until smooth.

  5. To serve, pour into a warm bowl.

Spiced Rice & Lentils with Cauliflower

Tuesday, April 27, 2010 at 06:23AM
Filed in: Diary Recipes
Read and add comments (0)

Ingredients

  • 2 tbsp sunflower oil
  • I onion chopped
  • 2 carrots , chopped
  • 200g basmati rice
  • 50g red lentils
  • 3 tbsp Korma paste
  • 1 head cauliflower, cut into florets
  • 100g frozen peas
  • few toasted cashew nuts, to serve
  • natural yogurt , to serve
  • mango chutney , to serve

Method

  1. Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
  2. Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.
Previous Page Next Page Viewing page 3 of 7