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[dandysmom]

Fried Apples This is a recipe for 4, easy to cut down. Very nice as a side dish with roast pork.







) Serves/Makes: 4

Ingredients:
1 tablespoon butter or margarine
4 cups apples, cored and sliced
1 tablespoon brown sugar
1/2 teaspoon salt




Directions:
Melt butter in skillet over medium heat. Add apples, brown sugar and salt.

Cover and reduce heat to low. Cook until tender -- about 10 minutes. Stir once while

[angieh]

Spiced Apple Chutney

Ingredients
225g/80z onions, chopped (we used a mixture of red/white onions)
900g/2lbs applies, cored and chopped
110g/4oz sultanas, raisins or chopped dates
15g/ .5oz ground coriander (we used 3 red chillies)
15g/ .5oz paprika
15g/ .5oz mixed spice
15g/ .5oz salt
340g/12oz granulated sugar
425ml/ .75 pint malt vinegar

Method
1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar is dissolved.
2. Simmer for 1.5 - 2 hours, stirring from time to time to stop the chutney sticking to the pan.
3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
4. Turn into sterilised jars, seal and cool
5. Store in a cool dark place for two to three months before eating.

This chutney has a tangy sweet flavour with is perfect with cheeses such as cheddar, cheshire or white stilton.

[Velvet]

Sounds delicious, just got to get one or two things

[calismum]

Thought I'd share my recipe for Parmesan Fish Fillets

This is per serving
2 tblsp flour
170gm white fish fillets - skin removed. I used Lemon Sole
1 egg
55gm grated parmesan
olive oil
1/4 fresh copped deseeded chilli
1 avocado, peeled and sliced
cress
baby plum tomatoes halfed
tblsp extra virgin olive oil
juice of 1/2 a lemon
salt and pepper

Get frying pan really hot
Season flour with salt and pepper
Dust fish with flour mix and dip into the beaten egg
Press into the grated parmesan - fully cover fish
Add little oil to pan and fry fish couple mins each side until golden
Add chilli.

Mix together the avocado, tomatoes and cress with the ex v olive oil and lemon juice.

Serve avocado salad on plate with fish

I also served with baby boiled potatoes.

[dandysmom]

Hoppin' John

This is similar to he way I make it except I use bacon instead of the ham hock. I also add finely shreded mozzarella cheese on top, although most recipes say cheddar. And add some tabasco sauce if you like it spicy.
Ingredients

• 1 tablespoon olive oil
• 1 large ham hock
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• Bay leaf
• 1 teaspoon dry thyme leaves
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice

Directions

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over cooked white rice.


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[dandysmom]

Bela Kruh - crusty white peasant bread

Makes 2 round loaves.

2 pkgs, dry yeast
1 3/4 cups lukewarm water (103 to 115 F)
1 1/2 tsps salt
5 cups bread flour

Quarry tiles (optional)

Oil large bowl and set aside. Dissolve yeast in water in another large bowl and let stand until foamy and proofed, about 10 minutes. Stir in salt. Gradually add flour. When dough is stiff enough to ne kneaded turn out on to lightly floured surface. Knead till dough is smooth and elastic, about 10 minutes. Place in oiled bowl, turn to coat entire surface. Cover and let rise in warm draft free area until doubled in volume, about one hour.

Turn dough out onto work surface. Divide in half and shape into round loaves. Place on quarry tiles and make 2 slashes on top of each loaf with a sharp knife or razor blade. Set in oven, cover with towel and let rise until doubled, about 45 minutes.

Remove towel, brush or sprinkle loaves with a little water. Turn oven to 400 degrees and bake 20 minutes. Reduce temp to 350, brush again with water and continue baking until bread is golden and sounds hollow when rapped. Cool on rack.

These are really nice. Got this recipe years ago from Gourmet Magazine.

[cats' staff]

As requested by Dandysmon- allow a day for the garlic breath to fade

VIETNAMESE HOT-SOUR PRAWN NOODLES

For the dressing

5 fat cloves garlic
4-5tsp soft brown sugar
2 tbsp coriander root, chopped
(from the bunch of coriander, below)
3 tbsp lime juice
2 hot red chillies, deseeded and finely chopped
2 tbsp fish sauce

For the noodles
250g egg noodles or angel hair pasta
500g medium-size prawns, peeled
3cm piece ginger, grated
1 clove garlic, crushed
1 tbsp fish sauce
10 radishes, topped, tailed and scrubbed
200g new season's carrots, topped, tailed and scrubbed
3 tbsp vegetable oil
5 large shallots, finely chopped
350g beansprouts
1 large bunch coriander, leaves picked and roughly chopped
100g roasted peanuts, roughly chopped (or smashed with a pestle)

First, make the dressing. In a pestle and mortar, mash together the garlic, sugar and coriander root until you have a paste (you can also do this in a food processor, but the texture won't be quite the same). Add the rest of the dressing ingredients and taste for seasoning. If it is too sour, add more sugar; if it's not flavoured enough, add a dash more fish sauce - there should be a balance of hot, sweet, salty and sour flavours.
Cook the noodles in boiling salted water until al dente, then rinse under cold water and arrange in a pile on a large serving plate. Put the prawns, ginger, garlic and fish sauce in a bowl and set aside. Grate the radishes and carrots, and transfer to a mixing bowl.
Heat the oil in a wok or large, heavy-bottomed frying pan to a medium heat, then add the shallots and stir constantly. When the shallots start to take on some colour (five to 10 minutes), add the beansprouts and stir-fry for another one to two minutes. Toss this mixture with the radish and carrots, and arrange over the noodles. Heat another tablespoon of oil in the wok until smoking hot. Add the prawn mix¬ture and stir-fry for three to four min¬utes, until just cooked. Arrange the seafood over the noodles and sprinkle the coriander and peanuts on top. Spoon over the dressing and serve.

[dandysmom]

Thanks, CS. sounds great!

[cats' staff]

Sicilian Cauliflower with Capers, Pine Nuts and Sultanas
Whole slices of roasted cauliflower drizzled with a gutsy, garlic-infused dressing are great with roast chicken, or make a substantial vegetarian dish.

Preparation time: 15 minutes
Cooking time: 35 minutes to 40 minutes
Total time: 50 minutes to 55 minutes
Serves: Serves 2 as a main course, 4 as a side dish
Ingredients
1 large English cauliflower, about 650g
190ml vegetable stock, made with a Vegetable Oxo cube
75ml extra virgin olive oil
25g sultanas
3 cloves garlic, peeled and sliced
3 tbsp Waitrose Cooks' Ingredients Nonpareille Capers in Brine, drained
25g pine nuts, lightly toasted
½ x 20g pack fresh flat-leaf parsley, finely chopped
1 unwaxed lemon, halved
Method
Preheat the oven to 200°C, gas mark 6. Remove the leaves from the cauliflower and trim any excess stalk at the base. Using a large knife, cut the cauliflower into thick slices (about 2cm). Layer together in a small roasting tin, including any smaller florets.
Pour the stock over and drizzle with 1 tablespoon of the oil. Cover the tin with foil and roast in the oven for 35-40 minutes until tender. Remove the foil after the first 20 minutes.
Meanwhile, soak the sultanas in a little boiling water for 5 minutes until soft, then drain and set aside. Warm the remaining olive oil in a small pan with the garlic slices, remove from the heat and leave to infuse for 5 minutes. Remove the garlic from the olive oil and discard, then stir in the capers, pine nuts, sultanas and parsley.
Remove the cauliflower from the oven and, using a slotted spoon, transfer to a serving dish. Discard the stock. Drizzle the dressing over, season, then squeeze over lemon juice to taste. Serve with warm Waitrose Mediterranean Olive Bread to mop up the juices.

A Waitrose recipe in case you hadn't guessed- very nice

[dandysmom]

Thanks, might give that a try' not too hard to cut down to a single serving.