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Post by Kenny on Dec 3, 2005 13:37:38 GMT 10
Bennie has taken a liking to rocket and I can even get him to chomp sweet baby Romas, so ....
Long pasta
Rocket, handful per person
Baby romas, cut in half lengthwise, 6 or so per person
Virgins
Olive oil
Garlic cloves, 1 per person, finely chopped
Chilli flakes, small pinch per person
Parsley, chopped
Heat oil - be generous - over medium heat, then gently fry garlic and chilli being careful not to burn it.
With flame on low, throw pasta into oil/garlic/chilli followed by tomatoes, rocket, parsley, salt, pepper.
Stir for about a minute and then put in bowls and drizzle with more virgins.
Alternatively: Blast the tomatoes, cut side up, in high-heat oven for 10 minutes. You could also add some pitted olives, or put anchovies in with the garlic/chilli for something a bit more robust.
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Post by aj on Dec 3, 2005 14:27:11 GMT 10
you're doing well to get benny to accept chillies !
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Post by Kenny on Dec 3, 2005 14:38:26 GMT 10
Just a pinch! And it's B-E-N-N-I-E.
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Post by aj on Dec 3, 2005 16:50:38 GMT 10
ok, sorry Kennie
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Tahina Bint Onyabredrol
Guest
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Post by Tahina Bint Onyabredrol on Dec 5, 2005 16:08:59 GMT 10
Here's my great grandma's recipe for Kibbeh.
Stuffed Kibbeh (Kibbeh Mahshi)
These are the ultimate in kibbeh — long, thin, crisp shells filled with sweet, sweet pine nuts. Wet your hands thoroughly both to make the shells and to stuff them, patching up any cracks with your thumb — again constantly dipped in cold water. At pottery classes years later, I was always reminded of kibbeh. Suffice to say my kibbeh shells are more elegant than my vases. However, if you are a good potter, you will probably be a superb kibbeh maker. The movements are not dissimilar.
Ingredients:
225 g (8 oz) burghul (cracked wheat)
450 g (1 lb) lamb, minced and well pounded
1 large onion, skinned and grated
Maldon or sea salt
freshly ground black pepper
freshly grated nutmeg
about 5 ml (I tsp) ground cinnamon
50 to 75 g (2 to 3 oz) pine nuts
olive oil, for frying
Instructions:
Soak the burghul in cold water for 10 minutes, then squeeze out, and mix with the meat, onion and seasonings. Pound until thoroughly pasty, then with both hands wet take a small lump of meat, a little less than a medium-sized egg, and shape it around your middle or forefinger to an even thickness all over, wetting the shell if necessary to close up any cracks. Drop about 5 ml (1 tsp) of pine nuts into each shell, closing up the ends in a smooth oval shape.
Heat a good 5 cm (2 inches) oil in a deep pan until nearly smoking, then carefully roll in two or three shells and fry for about 5 minutes, until browned and crisp all over. Do the cooking in small batches, until you get deft at it — if there are too many in the pan, they can stick together and then crack. Drain thoroughly and serve hot or cold with yogurt, tahina salad, and vegetable salads.
Yield: Serves 5 to 6
enjoy!
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Post by Vickii HB on Dec 10, 2005 16:33:49 GMT 10
Try this one, easy as whistling while you work.
Penne with Creamy Walnut Sauce
This simple recipe has such much flavor and wonderful texture.
INGREDIENTS:
1 cup walnut pieces
1 clove garlic, minced
1 slice whole grain bread
2/3 cup milk
1/3 cup grated Parmesan cheese
4 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/8 tsp. pepper
2 lbs. penne or your favourite pasta
PREPARATION:
Gebtly toast walnuts in a dry pan for 3 minutes or until nuts are fragrant. Set aside.
Bring a large pot of water to a boil, salt it, and cook the pasta according to package directions.
Meanwhile, combine the bread and milk in a small bowl and set aside for a few minutes.
Place 3/4 of the walnuts into a blender with garlic, bread soaked in milk, and the Parmesan cheese. Process until mixture is smooth. Gradually pour in the olive oil while processing until the mixture is blended and smooth. Season with salt and pepper.
When the pasta is al dente, drain it, reserving 1/2 cup of the cooking liquid. Combine the pureed walnut sauce with the hot pasta, adding as much of the cooking liquid as needed to make a creamy sauce.
Coarsely chop the rest of the toasted walnuts and sprinkle over the pasta. Top with more grated Parmesan cheese or fresh flat leaf parsley. Serves 6
Yummy!
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Post by Vicki H B on Dec 10, 2005 16:35:08 GMT 10
PS: Tahina if you think I have time to make my own Kibbeh you are CRAZY!
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Post by Kenny on Dec 17, 2005 18:33:41 GMT 10
Man, this I gotta try ... Lazy afternoon in the office, and I'm surfing recipe sites, and at www.recipezaar.com/ I come across this weird-but-right idea for pan-grilled cheese sandwich: Use mayo instead of butter. Outta sight! (An hour later): Hell that's a great site! ;D |
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Post by stanley burrella on Dec 20, 2005 13:35:34 GMT 10
Take this talk of food elsewhere. More talk of b5's and bitching about people who cant swing. This forum is lame.
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Post by johnnymastropaulos on Dec 20, 2005 15:48:02 GMT 10
now stanley, if it's so lame how come it's all you talk about. and how come you've been on it every day this week, and how come you're reading this now, despite the fact that you only posted a couple of hours ago? eh?
by the way; did you think that I was tall poppy when we were discussing it last night?
I can see how you might think that: Immature, ideological, fairly stupid, pretensious. he does have many of my own traits, but I'd just like to make it 200% clear that Tall Poppy is not johnny mastropoulos.
Johhny Loves Tan-Tan, and thinks that TPG is just jealous that he can't swing as well as tan-tan.
Putting Bombs on the 2.
Pippen.
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Post by Kenny on Dec 21, 2005 8:14:24 GMT 10
Take this talk of food elsewhere. More talk of b5's and bitching about people who cant swing. This forum is lame. Food and jazz? Soul mates, brother. |
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