Post by kickingfrog on Feb 17, 2011 14:51:23 GMT
From Hazel
Chickpea (gram) Bread
The following recipe was originally taken from The Leith Cookery Bible. Caroline Waldegrave was pleased that I wanted to share the recipe with others. Although called "bread" it actually sets almost like quiche - we cut it in wedges and have it either hot or cold with rice, potatoes, etc. I added the garlic and basil to the recipe. Depending on brand of chickpea flour used the cooking may take slightly longer than indicated:
4 oz chickpea/gram flour
l/2 teasp salt
3/4 pt water
l fluid oz (just under 2 tablesp) olive oil
l teasp dried basil
l teasp chopped garlic (I used Birds Eye frozen)
Preheat oven to 200c/425F/mark 7.
Sift flour and salt into bowl.
Make a central well and gradually add water, mixing as you go to make a smooth batter.
Add basil and garlic and stir in the olive oil.
Pour into 8" x 6" greased baking tin (I've had success with 8" circular).
Bake for 25-30 minutes or until set.
Serve warm or cold (for original version without herbs it was suggested serve with ground black pepper
.......................................................................................................................................................
From Tina
Carrot Hashbrowns
Courtesy of Sydney Greenstreet
3 potatoes, peeled and grated
3 carrots, peeled and grated
1 onion, peeled and grated
1 tbs oil
Salt and pepper to taste
Combine potatoes, carrots and onion in medium bowl and mix well. Add salt and pepper to taste. Heat oil in skillet. Dump in potato mixture and form into a large pancake. Cook until browned on one side, and then flip over and repeat. Serve cut into wedges, or just break it up. Can be served plain, or with applesauce, or sour cream. Yummy, and pretty too!
Serves: 1-2
***************************************
Vegetable Stock - from BBC Online-Food
At last, a no-fuss stock!
Vegetable Stock
by Bo Simmons from Burrastow House Hotel
Serves: Makes 21/2l/4pts
Calories and Fat Count: Energy 70kcals Fat 6g per 1pt
Ingredients
450g/1lb carrots
2 onions
6 sticks celery
2 leeks
1 bulb fennel or 2 star anise
1 bay leaf
1 sprig thyme
6 black peppercorns
1 pinch of salt
2.75l/5pts water
1tbsp vegetable oil
Methods
1. Into a large pan chop all the vegetables and sauté in oil to soften but not colour. Add herbs and water and bring to the boil. Once simmering, simmer for 30 minutes.
2. Strain, refrigerate or freeze.
Received in an e-mail from Chet Day:
"http://www.chetday.com/index.html"
***********************************
Vegetarian Shepherds Pie - from BBC Online-Food
Preparation Time: 10 to 30 mins
Cooking Time: 10 to 30 mins
Serves: 4
Ingredients
For the mash topping
700g/1lb 9oz floury potatoes, peeled and cut into chunks
150ml/ 1/4 pint milk
75g/2 3/4 oz Wensleydale cheese, crumbled
For the vegetables
15ml/1tblsp vegetable oil
1 onion, finely chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
1 x 420g can mixed bean salad, drained and rinsed
1 x 400g can chopped tomatoes
15ml/1tsp dried mixed herbs
15ml/1tsp tomato puree
salt and freshly ground black pepper
Method
1. Cook the potatoes in a pan of lightly salted boiling water for 20 minutes, or until tender.
2. Meanwhile heat the oil, add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
3. Add the bean salad, tomatoes, herbs or chilli powder and tomato puree with 45ml/3 tblsp water. Season to taste and simmer for 5 minutes.
4. When the potatoes are cooked drain them and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.
5. Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
6. Cook for 20 minutes until the topping is golden brown.
Source of Recipe: British Potato Council
*************************
Cheese and Leek Layer - from BBC Online-Food
Preparation Time: 10 to 30 mins
Cooking Time: 30 mins to 1 hr
Serves: 4
Ingredients
30ml/2tbsp vegetable oil
1 large leek, washed and sliced in rings
450g/1lb potatoes, sliced and partly cooked for 5 minutes
175g/6oz cheddar cheese
3 eggs, beaten
300ml/1/2pt milk
1tsp mixed herbs
salt and pepper
...
Method
1. Heat the oven to 190C/375F/Gas 5.
2. Heat the oil and gently sauté the leeks, until softened.
3. Grease a shallow pie dish and layer the potatoes with the leeks and cheese, finishing with a layer of cheese....
4. Beat the eggs, milk, herbs and seasoning together and pour over the contents of the dish.
5. Bake for approximately 40 minutes, when the egg should have set and the top is golden brown
Source of Recipe: The Leek Growers' Association
Chickpea (gram) Bread
The following recipe was originally taken from The Leith Cookery Bible. Caroline Waldegrave was pleased that I wanted to share the recipe with others. Although called "bread" it actually sets almost like quiche - we cut it in wedges and have it either hot or cold with rice, potatoes, etc. I added the garlic and basil to the recipe. Depending on brand of chickpea flour used the cooking may take slightly longer than indicated:
4 oz chickpea/gram flour
l/2 teasp salt
3/4 pt water
l fluid oz (just under 2 tablesp) olive oil
l teasp dried basil
l teasp chopped garlic (I used Birds Eye frozen)
Preheat oven to 200c/425F/mark 7.
Sift flour and salt into bowl.
Make a central well and gradually add water, mixing as you go to make a smooth batter.
Add basil and garlic and stir in the olive oil.
Pour into 8" x 6" greased baking tin (I've had success with 8" circular).
Bake for 25-30 minutes or until set.
Serve warm or cold (for original version without herbs it was suggested serve with ground black pepper
.......................................................................................................................................................
From Tina
Carrot Hashbrowns
Courtesy of Sydney Greenstreet
3 potatoes, peeled and grated
3 carrots, peeled and grated
1 onion, peeled and grated
1 tbs oil
Salt and pepper to taste
Combine potatoes, carrots and onion in medium bowl and mix well. Add salt and pepper to taste. Heat oil in skillet. Dump in potato mixture and form into a large pancake. Cook until browned on one side, and then flip over and repeat. Serve cut into wedges, or just break it up. Can be served plain, or with applesauce, or sour cream. Yummy, and pretty too!
Serves: 1-2
***************************************
Vegetable Stock - from BBC Online-Food
At last, a no-fuss stock!
Vegetable Stock
by Bo Simmons from Burrastow House Hotel
Serves: Makes 21/2l/4pts
Calories and Fat Count: Energy 70kcals Fat 6g per 1pt
Ingredients
450g/1lb carrots
2 onions
6 sticks celery
2 leeks
1 bulb fennel or 2 star anise
1 bay leaf
1 sprig thyme
6 black peppercorns
1 pinch of salt
2.75l/5pts water
1tbsp vegetable oil
Methods
1. Into a large pan chop all the vegetables and sauté in oil to soften but not colour. Add herbs and water and bring to the boil. Once simmering, simmer for 30 minutes.
2. Strain, refrigerate or freeze.
Received in an e-mail from Chet Day:
"http://www.chetday.com/index.html"
***********************************
Vegetarian Shepherds Pie - from BBC Online-Food
Preparation Time: 10 to 30 mins
Cooking Time: 10 to 30 mins
Serves: 4
Ingredients
For the mash topping
700g/1lb 9oz floury potatoes, peeled and cut into chunks
150ml/ 1/4 pint milk
75g/2 3/4 oz Wensleydale cheese, crumbled
For the vegetables
15ml/1tblsp vegetable oil
1 onion, finely chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
1 x 420g can mixed bean salad, drained and rinsed
1 x 400g can chopped tomatoes
15ml/1tsp dried mixed herbs
15ml/1tsp tomato puree
salt and freshly ground black pepper
Method
1. Cook the potatoes in a pan of lightly salted boiling water for 20 minutes, or until tender.
2. Meanwhile heat the oil, add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
3. Add the bean salad, tomatoes, herbs or chilli powder and tomato puree with 45ml/3 tblsp water. Season to taste and simmer for 5 minutes.
4. When the potatoes are cooked drain them and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.
5. Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
6. Cook for 20 minutes until the topping is golden brown.
Source of Recipe: British Potato Council
*************************
Cheese and Leek Layer - from BBC Online-Food
Preparation Time: 10 to 30 mins
Cooking Time: 30 mins to 1 hr
Serves: 4
Ingredients
30ml/2tbsp vegetable oil
1 large leek, washed and sliced in rings
450g/1lb potatoes, sliced and partly cooked for 5 minutes
175g/6oz cheddar cheese
3 eggs, beaten
300ml/1/2pt milk
1tsp mixed herbs
salt and pepper
...
Method
1. Heat the oven to 190C/375F/Gas 5.
2. Heat the oil and gently sauté the leeks, until softened.
3. Grease a shallow pie dish and layer the potatoes with the leeks and cheese, finishing with a layer of cheese....
4. Beat the eggs, milk, herbs and seasoning together and pour over the contents of the dish.
5. Bake for approximately 40 minutes, when the egg should have set and the top is golden brown
Source of Recipe: The Leek Growers' Association