| The OraCHEF [message #280311] |
Tue, 13 November 2007 03:12  |
 |
Maaher
Messages: 7065
Registered: December 2001
|
Senior Member |
|
|
Before going to the OraFAQ pub make sure you've eaten a decent meal...
MHE
|
|
|
|
|
|
|
|
| Re: The OraCHEF [message #280631 is a reply to message #280311] |
Wed, 14 November 2007 04:57  |
pablolee
Messages: 2882
Registered: May 2007
Location: Scotland
|
Senior Member |
|
|
OK, I would love to see this thread take off, so I'll add one of my favourite soup recipes: Broccoli and Stilton
Ingredients
Note All amount are VERY approximate, I change it based on what I’ve got and how I’m feeling J
1 large white onion roughly chopped
1 large leek sliced
good sized knob of butter (It can be missed out if you’re trying to stay a bit healthier)
2 cloves of Garlic crushed
2-4 Large heads of Broccoli broken up into roughly bite-sized pieces
250g Stilton crumbed
¼ pint of cream
1 – 2 Pints Chicken or vegetable stock
Note, salt, pepper and other seasonings should all be done to taste throughout this process.
Melt the butter in a large pot (there should be enough butter to fully cover the base of the pot)
Add the onions garlic and leek to soften (2-3 minutes over a fairly low heat)
Add the broccoli and cover the pot. Leave to simmer on a low heat for a good 10 minutes to help soften the Broccoli. Stir occasionally.
Add enough stock to just cover the veg.
Leave to simmer for a good 30 minutes.
Keep checking the pot and add more stock if you think you need it.(Much of this is down to practice and personal taste)
After 30 minutes. Take the pot off the heat, remove the lid and allow the ‘soup’ to cool.
Once the soup is fairly cool (it doesn’t have to be cold) blend the soup until completely smooth. I use a hand blender, and can even add stock at this point if I feel the soup is still too heavy (e.g. if I intend it to be a starter I want it lighter, but if it’s going to be lunch with bread I want it nice and thick)
At this point, you can just leave it to cool and refrigerate it until it is needed or you can put it back on the heat and once it is nice and hot add the cheese in a little at a time, stirring until it is melted again the amount will depend on your own personal preference but I like quite a lot.
When you are ready to serve, ladle the soup out into bowls and add a swirl of cream on the top and voila, enjoy.
|
|
|
|
| Re: The OraCHEF [message #281088 is a reply to message #280631] |
Thu, 15 November 2007 12:40 |
DreamzZ
Messages: 1666
Registered: May 2007
Location: Dreamzland
|
Senior Member |
|
|
When you will make it HANDS me a bowl here or either give me a call on ,and I will be there .
Waiting.........
|
|
|
|
| Re: The OraCHEF [message #281424 is a reply to message #280631] |
Fri, 16 November 2007 16:10 |
 |
Barbara Boehmer
Messages: 9104
Registered: November 2002
Location: California, USA
|
Senior Member |
|
|
I just got done eating my hot sandwich with camembert cheese, by making some slight modifications to the recipes on the other thread:
http://www.orafaq.com/forum/t/92362/43710/
It was yummy! Here are the modifications that I used and why:
The recipe that Michel provided said a "hot" oven, but didn't specify what temperature, so I took a wild guess and pre-heated the oven to 350 degrees farenheit and that seemed to be about right.
Instead of using two greased baking dishes, I used one baking tray covered with a sheet of tin foil, because it is easier to crumple up a sheet of tin foil and throw it away than clean a baking dish and I wanted to make it less greasy, so it is neater to handle and healthier.
I placed two large slices of "farmstyle" bread on the tin foil. I didn't want a triple decker that was too big to get my mouth around and messy, but I did want a sandwich with two slices of bread that I could pick up, not just a single slice that needed to be eaten open-face. I didn't want the extra fat or greasiness, so I didn't sprinkle the bread with olive oil.
I placed 2 overlapping folded thin slices (1.6 oz total) lean ham on one slice of bread. I used a minimal amount to try to reduce the fat and sodium content.
I didn't peel the tomato. A lot of the vitamins and minerals and flavor are in the peel and help hold it together. I sliced 1/2 a tomato, then cut the slices into quarters, in order to distribute them evenly on top of the ham. I think I used a wee bit too much tomato. Two slices would have been sufficient. That is the only thing I think I would change in everything that I did. I added a tiny bit of salt and freshly ground black pepper on top of the tomato.
I split the camembert in half and placed one half of the camembert, cut side up (crust side down), on the other slice of bread, saving the other half for tomorrow. I sprinkled a tiny bit of an herbs de provence mixture of rosemary, marojoram, thyme, and savory on top of the camembert.
I put it in the oven and baked it for about 10 minutes, then turned it up to broil for 2 or 3 minutes, until I could see the bread starting to brown.
After taking it out of the oven, the camembert had held its shape, due to the crust, and was still in a small circle in the middle of a larger slice of bread, but was soft, so I used a butter knife to spread it around and cover the bread more evenly.
I put the two slices together, cut them in half, and sat down and ate. With the creaminess of the cheese and the juiciness of the tomato, it was plenty moist and did not need any olive oil or mayonnaise.
I ate it with some steamed zucchini and iced tea. It was a good lunch.
Next time I will try it with bacon instead of ham, as in the other recipe on the other thread.
On the other thread, we were discussing using mayonnaise and some baby spinach leaves. I picked up some spinach dip that consists of sour cream, mayonnaise, water chestnuts, spinach, and so forth, and found that tastes really good spread on the "farmstyle bread" by itself. It could probably be used as a sandwich spread as well.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Re: The OraCHEF [message #283722 is a reply to message #280311] |
Wed, 28 November 2007 00:53 |
|
|
>>To be precise which particular Indian Cuisine are you talking about?
I was'nt talking in specific. Anything you prefere, South or North or.. it seems your from South. Am I right? So you definatley like South style.
Kiran.
|
|
|
|
|
|
|
|
| Re: The OraCHEF [message #284032 is a reply to message #283760] |
Wed, 28 November 2007 10:51 |
Frank
Messages: 7901
Registered: March 2000
|
Senior Member |
|
|
c'mon Maarten..
Got a couple of Westmalle's waiting (double & triple). I think you should share the receipe with us now. I don't think I can stay away from the fridge much longer...
|
|
|
|
| Re: The OraCHEF [message #284181 is a reply to message #284032] |
Thu, 29 November 2007 01:53 |
|
Maaher
Messages: 7065
Registered: December 2001
|
Senior Member |
|
|
| Frank wrote on Wed, 28 November 2007 17:51 |
c'mon Maarten..
Got a couple of Westmalle's waiting (double & triple). I think you should share the receipe with us now. I don't think I can stay away from the fridge much longer...
|
As it happens, I asked my girlfriend yesterday whether she had a recipe. She said: "It's all in the head". I'll try to write it down but as it's not me who actually prepares it I cannot be held responsible for mistakes. I try to put it down in English.
It comes down to this:
Ingredients
- 1 kg beef (carbonades flamandes
 ) in dices of your own liking (usually with 2-4 cm (1-1.5 inch?) sides)
- 2 sliced onions
- butter
- a slice of bread
- table spoon of mustard
- butter
- pepper, salt, thyme*
- A bottle of brown beer (optional)
* My girlfirend usually ads a mixture of seasoning she gets from the butcher shop.
Preparation
Dry the meat and season it with the pepper and salt. Put a Dutch oven on the stove and heat it.When the Dutch oven is hot, put the butter in. Wait until the butter is ready (not burnt) and then put the meat in the Dutch oven and let it brown on each side. Put the onions in and let them glaze. I know that most recipes will tell you to put the meat out when processing the onions but my Chef disagreed. Then she just lowers the heat, ads the bread, mustard and the beer (water will do to but it's just not the same ) to it and lets it simmer for several hours. Note: add engouh liquid so that the meat is covered. Stir lightly from time to time.
Like I mentioned before: the key is to give it time so that the meat is tender.
If it's not clear already, I'm hardly a gourmet chef myself. No guarantees when it comes to this recipe. I'm sure that the Internet is crowded with recipes.
MHE
[edit]Careful with a Dutch oven: it isn't Tefal (non-stick) so you have to watch it.
[Updated on: Thu, 29 November 2007 01:55] Report message to a moderator |
|
|
|
|
|
|
|
| Re: The OraCHEF [message #284289 is a reply to message #280311] |
Thu, 29 November 2007 05:38 |
|
|
| Quote: |
Each side of the cube is between 2 and 4 cm long
|
Is the size of meat matter? Is that neccessary meat to be in cubes/dices with size of 2 and 4 cm? Size is fixed?
That's what i meant. 
Anyway, I never ever ate any kind of meat as of now!!!
So, the curiosity.
Kiran.
|
|
|
|
|
|
|
|
| Re: The OraCHEF [message #477635 is a reply to message #280311] |
Sat, 02 October 2010 16:13 |
|
Barbara Boehmer
Messages: 9104
Registered: November 2002
Location: California, USA
|
Senior Member |
|
|
I just bought one of those "Fasta Pasta" microwave pasta cookers, tried it for the first time, and am loving the convenience. You put the pasta, water, and salt in it, put it in the microwave, and cook it for the appropriate amount of time on the chart that comes with it. It is so much more convenient than using a big pasta pot on the stove-top. I just browse the forums until I hear the bell on the microwave. When it is done, I put the strainer lid on top, carry it to the sink by the cool handles, and strain it. It is a small heavy duty plastic container, so I just add my sauce, take it to my desk and eat it out of the container that I cooked it in while I continue browsing the forums, and only have one non-stick plastic dish to clean when I'm done.
My first dish with the "Fasta Pasta" was some ravioli stuffed with spinach, cheese, and herbs, with Alfredo sauce. My next dish is going to be some tortellini stuffed with chicken and prosciutto with Alfredo sauce. After that I am thinking that I might try some fettuccine with some peas and vegetables added in during the last part of the cooking. I may try a cold pasta salad, by cooking some rotini, letting it cool in the refrigerator, then adding some garbanzo beans, olives, feta cheese, cherry tomatoes, and such and some creamy Italian dressing.
I am looking for some additional prepare and eat all in one dish pasta recipes. Do any of you have any recipes for pasta or things to cook with the pasta or stuff in the pasta or pasta sauces that you would like to share?
|
|
|
|
] 
Blog
Search
Help
Members
Register
Login
Home
.