Page 20

In the Kitchen

   Collated by the Kitchen Witchery Staff
   

   

Chilli Prawns 2 serves ~ submitted by Crystal 350gm (12oz) peeled green prawns 2 shallots (scallions), chopped 1/4 tsp minced ginger 1/2 tsp minced garlic 1/4 cup water 1 tbsp tomato sauce 1/2 tbsp sweet chilli sauce 1 tsp vegetable stock powder Coat a pan with cooking spray, heat and cook the prawns, in batches, until pink. Add the remaining ingredients and cook, stirring constantly, until mixture comes to the boil. Reduce heat and simmer for 2 minutes. Serve. Baked tomatoes with mozzarella and oregano 8 Serves ~ submitted by Iphegenia 8 firm ripe tomatoes 200 g fresh sliced mozzarella olive oil bread crumbs oregano Preheat oven to 350 degrees F (180 degrees C). Slice tomatoes in half and place sliced side up in an oiled large baking dish. Bake for 1/2 an hour. Remove and top with a slice of mozzarella, a drop of olive oil, a sprinkle of oregano and some bread crumbs. Return to oven for 5 minutes. Serve hot. Devilled Crab 2 serves ~ submitted by Crystal 25gm (1oz) onion, chopped 25gm (1oz) green capsicum (bell pepper), chopped 1/2 cup fat-modified milk 1/2 tbsp cornflour 1/2 tsp French mustard 1/2 tbsp tomato chutney 1/2 tsp Worcestershire sauce pinch cayenne pepper 250gm (9oz) crab meat, drained 25gm (1oz) reduced-fat cheddar cheese, grated 25gm (1oz) breadcrumbs Pre-heat the oven to 190 degrees C (375 degrees F). Heat a pan and cook the onion until soft. Add the green capsicum and cook for a further 4 to 5 minutes. Mix a little of the milk with the cornflour to form a smooth paste. Add the rest of the milk to the pan. When heated, add the cornflour mixture while stirring constantly. Simmer for 1 minute, until sauce thickens slightly. While continuing to stir the mixture, add the French mustard, tomato chutney, Worcestershire sauce and cayenne pepper. Shred the crab meat, then add the crab to the sauce and mix in thoroughly. Divide the mixture between 2 ramekin dishes. Mix the grated cheese and breadcrumbs and sprinkle over the contents of the ramekins. Bake for approximately 25 minutes Stuffed Mushrooms 10 serves ~ submitted by Catherine M. 10 mushrooms, stems removed 2 tbsp cottage cheese 1 tbsp breadcrumbs 1 tbsp tomato salsa 1 shallot (scallion) 1 tsp minced garlic pepper to taste Preheat oven to 190 degrees C (375 degrees F). Spray a baking tray with oil. Mix all ingredients except mushrooms together. Fill the mushrooms with the cheese mixture. Place on baking tray and bake for 15 - 20 minutes. Tricolor Salad ~ submitted by Christine 15oz (425gm) cooked garbanzo beans (chickpeas) 1 cup grape tomatoes 11 oz Italian-style salad greens 1/4 cup red onion, sliced 3 tbsp vinaigrette dressing Rinse and drain the garbanzo beans. Rinse the grape tomatoes and pat dry. Place the salad greens in a large salad bowl, add the chickpeas, tomatoes, onion slices, and vinaigrette and toss. Asparagus and Sweet Corn Soup 4 serves ~ submitted by Crystal kernels from 4 cooked cobs of corn 340gm (12oz) can asparagus tips and pieces 1 tbsp plain flour 1/2 tbsp chicken stock powder 2 cups water 2 medium onions, diced 150ml (0.5oz) can evaporated light milk salt and pepper to taste Puree half the corn kernels. Saute onion in a large saucepan until soft. Add water and bring to the boil. Combine flour with a little water to make a smooth paste and add to the water and onion mixture, stirring until simmering. Add stock powder and all remaining ingredients except the milk, salt and pepper. Bring to the boil, simmer for 10 minutes with lid off, stir occasionally to avoid mixture from sticking. Pour in milk and add salt and pepper to taste, bring back to the boil and serve. Blood Orange Salad ~ submitted by Iphegenia 1 packet fresh spring greens 4 tangerines 4 blood oranges 2 tsp Dijon mustard 1 tsp all-purpose herbs salt and ground pepper 1/3 cup olive oil 1/2 cup toasted whole almonds Trim and wash the greens. Place in bowl. Segment three tangerines and three blood oranges and arrange over greens. Juice the remaining tangerine and blood orange. Mix in the mustard, herbs, salt and pepper to taste. Slowly whisk in the oil until well blended. Sprinkle almonds over the salad and then drizzle dressing on top. Creamy Chicken and Potato Salad 2 serves ~ submitted by Cherie 200gm (7oz) tiny new potatoes, halved 30gm (1oz) bacon rashers, trimmed 240gm (8oz) chicken (or prawns), cooked and chopped 3 tbsp light sour cream 2 tbsp light mayonnaise 1 tbsp seeded mustard 1/2 cup fresh chives, chopped Preheat oven to 220 degrees C (430 degrees F). Lightly coat an oven tray with cooking spray. Place the potatoes in a microwave dish, cover and cook on High for 3 minutes. Dry potatoes and place on the prepared tray. Lightly coat with cooking spray and bake for 20 minutes or until golden. Wrap the bacon in absorbent paper and cook in a microwave on High for 2 minutes. Chop. Gently toss all ingredients together. Serve. Mushroom Thyme Soup 8 Serves ~ submitted by Josh 2oz (60gm) dried mushrooms 2.5 cups boiling mushroom stock 1/4 cup butter 2 medium minced onions 24oz (680gm) sliced white mushrooms salt and ground black pepper 1 tbsp crumbled dried thyme 1/3 cup flour 2 cups white wine 6 cups vegetable stock Soak the dried mushrooms in the boiling stock for 30 minutes. Drain well, pressing out all of the liquid - reserve the liquid. Dice the mushrooms and set aside. Melt butter in a large saucepan over medium heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the dried mushrooms, white mushrooms, salt, pepper, and thyme. Cover and cook for 10 minutes, stirring occasionally. Uncover and cook until all of the liquid has been absorbed. Sprinkle with flour and mix well. Cook for 2 minutes, then deglaze the pan with the wine. Cook over high heat for 5 minutes, stirring constantly. Add the stock and reserved liquid. Bring to a boil, then reduce to a simmer for 20 minutes. Serve immediately

Taco Salad 2 serves ~ submitted by Frigga's Weft 250gm (9oz) cooked seafood or meat 2 handfuls baked corn chips, crushed roughly 2 tbsp low-fat grated cheddar cheese 2 tbsp Free mayonnaise 2 tbsp taco sauce lettuce grated carrot capsicum Bell pepper) shallots (scallions) celery cherry tomatoes anything else you fancy Place all dry ingredients in a salad bowl. Combine mayonnaise and taco sauce and toss through the salad.     Food is power. Are you in control of yours? ~ John Jeavons.        Spring Salad 6 serves ~ submitted by Iphegenia. 3 cups washed baby spinach leaves 3 cups washed and torn salad greens 1 cup sliced strawberries 1 medium red onion, thinly sliced 1/4 cup sliced almonds 1/4 cup orange juice 2 tbsp honey 1 tsp Dijon mustard 1/2 tsp poppy seeds salt and pepper to taste 2 tbsp olive oil 1 cup fresh raspberries Toss the spinach leaves, salad greens, strawberries, onion, and almonds. Blend the orange juice, honey, mustard, poppy seeds and salt and pepper. Slowly add the olive oil, whisking constantly until well mixed. Toss the dressing with the salad and then sprinkle the raspberries over the top before serving. Chunky Corn Soup 3 serves ~ submitted by Iphegenia Kernels from 3 corn cobs 1 onion, finely chopped 1 tsp minced garlic 1/2 tsp minced chilli 1/4 cup fresh mint, shredded 1/4 cup fresh basil, shredded 2 tbsp crushed coriander 1 tbsp lemon juice 1 cup water 2 tomatoes, chopped cracked black pepper salt to taste Coat a large pan with cooking spray, heat and saute the onion, garlic and chilli for about 2 minutes. Add the corn and herbs and cook gently for 2 minutes, stirring constantly. Add the lemon juice and water and simmer, covered, for 10 minutes. Blend half the corn mixture in a food processor until smooth. Return to the pan. Add tomatoes and cook until heated through. Add salt to taste and serve sprinkled with cracked pepper. Creamy Bacon and Pumpkin Soup 4 serves ~ submitted by Catherine M. 600 - 800gm (21-28oz) pumpkin pieces 1 cup water 1 onion, finely chopped 4 rashers bacon, chopped 2 cups skim milk 1 tsp curry powder 1 tbsp plain flour 2 tsp vegetable stock powder freshly ground black pepper Place water in a large saucepan and bring to the boil. Add the vegetable stock powder and pumpkin and simmer until the pumpkin is soft. Place pumpkin and liquid in a small bowl and blend until smooth. Return to the saucepan. Saute the onion and bacon in an oil-sprayed pan until the onion is soft. Mix the flour with a little milk to make a paste. Add the onion and bacon mixture, curry powder and remaining milk to the pumpkin mix and hot until almost boiling. Add the flour paste and heat, stirring continuously, until the mixture thickens. Blend again until smooth. Basil and Zucchini Soup 2 serves ~ submitted by Josh 1 onion, chopped 1 tsp minced garlic 2 cups boiling water 2 tsp chicken stock powder 2 large zucchini 1/4 cup fresh basil, chopped 2/3 cup powdered skim milk Spray a large saucepan with the oil, heat and lightly cook the onion and garlic until golden. Add the water, stock zucchini and basil. Bring to the boil, lower heat and simmer for about 10 minutes or until vegetables are soft. Blend until smooth. Add the powdered milk and reheat. Do not boil. Curried Sweet Potato Soup 4 serves ~ submitted by Josh 1 carrot, chopped 1 onion, chopped 1 stalk celery, chopped 1 tsp minced garlic 2 tsp curry powder 1 tsp turmeric 2 tbsp fresh coriander, chopped 4 cups water 3 tsp vegetable stock powder 600gm (21oz) sweet potato, peeled and chopped Coat a large saucepan with cooking spray. Heat and add the carrot, onion and celery. Cook, stirring, for 1 minute. Stir in the garlic, curry powder, turmeric and coriander. Cook for 1 minute. Stir in the water, stock cubes and sweet potato. Cook gently until the sweet potato is tender. Cool slightly. Blend until smooth. Reheat. Spanish Rice ~ submitted by Christine 4oz (113gm) boiled ham 1 medium green pepper (capsicum) 1 garlic clove 2 tsp olive oil 1/2 cup onion slices 1 tsp paprika 1/2 tsp chili powder 14.5oz (410gm) chopped tomatoes, including liquid 1.5 cups water 2 cups white rice, cooked 2 tablespoons grated Cheddar cheese Dice the boiled ham. Dice the pepper (you should have about 1 cup). Finely chop the garlic. In a 12-inch nonstick skillet, heat the olive oil over medium-high heat until hot. Add the onions and pepper and cook, stirring constantly, for 4 minutes, or until softened. Add the garlic, paprika, chili powder, and ham. Cover the pan and cook over medium heat, stirring once, for 3 minutes. Add the tomatoes, including the liquid, and water and bring the mixture to a boil over high heat. Add the rice, stir, sprinkle the top with Cheddar and cover. Remove from the heat and allow to stand for 5 to 7 minutes, or until most of the liquid has been absorbed. Scallion Biscuits (dinner rolls) Makes 12 biscuits ~ submitted by Frigga's Weft 3/4 cup butter 2 scallions (shallots), thinly sliced 2 cups flour 3 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup plus 1 tbsp buttermilk, divided Preheat the oven to 425 degrees F (220 degrees C). Saute the scallions in 3 tbsp butter until soft. Set aside to cool. Sift the dry ingredients into a large bowl. Dice 1/2 cup butter and cut it into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the center and add the scallions and the 3/4 cup buttermilk. Mix into a very sticky dough that just holds together. Turn out onto a floured surface and knead 20 times and then pat out until 1/2-inch thick. Cut with a 2-inch biscuit cutter. Place on a baking sheet. Melt the remaining butter and mix with the remaining buttermilk. Brush on the biscuits. Bake for 12-15 minutes until golden brown.

Pull Apart Bread ~ submitted by Cherie 2 cans refrigerated biscuit dough, cooked into biscuits 1 cup chopped pecans 1 cup granulated sugar 2 tsp cinnamon 1 stick butter, melted Pull apart the biscuits into quarters into a large mixing bowl. Add the pecans and mix with hands. Add cinnamon to sugar and mix well. Add cnnamon sugar to the biscuit-pecan mix and stir with hands. Dump into a Bundt pan that has been sprayed with Pam. Pour melted butter over the top of mixture in the Bundt pan. Bake in 350 degree F (180 degree C) oven for approximately 30 minutes or until bread is dark brown and bubbly. Cool for five to ten minutes and invert onto cake plate. Pull it apart with your hands and eat warm. Pumpkin Bread Makes 3 loaves ~ submitted by Bill W. 3.33 cups all-purpose flour 3 cups sugar 2 tsps baking soda 1.5 tsps salt 1.5 tsps ground cinnamon 1 tsp ground nutmeg 1 cup vegetable oil 2/3 cup water 4 large eggs 15oz (425gm) canned pumpkin Preheat the oven to 350 degrees C (180 degrees C) and grease and flour 9x5-inch loaf pans. Stir together all ingredients until smooth. Divide batter evenly among the loaf pans. Bake for 50-60 minutes until wooden pick inserted into center of each loaf comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans, and cool completely on rack. Buttered Succotash ~ submitted by Bill 10oz (285gm) frozen succotash 1 tbsp softened butter Cook the succotash in a medium saucepan according to the directions on the package. Drain, transfer to a serving dish, and top with the butter. Toss until melted. Pickled Carrots ~ submitted by Bill 2 cups white vinegar 1 cup sugar 1 cup water 1/2 tsp salt 1 bag of baby carrots Put the carrots in a glass jar. Bring the remaining ingredients to a boil and stir well. Pour over the carrots, seal, and place in the fridge for 2 days before using. Baked Vegetable Fry-up ~ submitted by Catherine M. potatoes sliced into chips sweet potato sliced into chips sliced pumpkin spring onions, or ordinary onion in chunks carrot, zucchini, tomatoes (halved), mushrooms (whole) Pre-heat oven to 200 degrees C (390 degrees F). Spray a large baking tray with oil. Arrange the vegetables in a single layer in the tray (mushrooms upside down, tomatoes cut side up). Spray vegetables well with oil. Season with your favourite vegetable seasoning (some form of salt helps make them crisp). Place in the pre-heated oven and bake, turning at least once, for 25- 30 minutes or until crisp. Piperade ~ submitted by Cherie 2 small green peppers (capsicum) 1 large onion 1 garlic clove 14.5oz (410gm) can diced tomatoes with mild green chiles 4 tsp olive oil 1 tsp dried oregano 4 large eggs 4 large egg whites 1 tbsp water Salt and pepper to taste Cut the peppers into small chunks. Halve the onion and thinly slice. Crush the garlic through a garlic press. Drain the tomatoes. Make the piperade: In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add the peppers, onion, garlic, and oregano and cook, stirring occasionally, for 3 minutes, or until slightly softened. Add the tomatoes and cook for 4 to 5 minutes longer, stirring occasionally, until the vegetables are tender and most of the liquid has cooked off. Transfer to a medium bowl and set aside. In a medium bowl, whisk together the eggs, egg whites, water, and salt and pepper. In the same skillet, heat the remaining 2 teaspoons oil over medium heat. Pour the egg mixture into the skillet and cook, lifting the edges of the eggs to allow the uncooked egg to flow underneath. Spoon the piperade on top, cover, and cook for 2 minutes, until the vegetables are heated through and the eggs are set. Remove the pan from the heat and serve. Rosemary Garlic Leg of Lamb 8 serves ~ submitted by Anne S. 6 lb (3 kilo) leg of lamb 1/3 cup olive oil 4 chopped garlic cloves 1/4 cup minced fresh rosemary leaves salt and ground black pepper Preheat oven to 350 degrees F (175 degrees C). Place the lamb on a rack in a shallow pan, fatty side up. Mix together the rest of the ingredients in a small bowl and then spread over the lamb. Let sit at room temperature for 20 minutes and then place in the oven and roast for 2.5 hours - bast every 1/2 hour. Let the meat rest for 15 minutes before slicing. Chicken Enchiladas ~ submitted by Christine 2 cooked, diced chickens 1 cup Picante Sauce 10.5oz (300gm) condensed cream of chicken soup 8oz (225gm) sour cream 2 tsp chili powder 1 cup shredded Monterey Jack (or cheddar) cheese 12 (6-inch) flour tortillas 1 cup tomato, chopped 1 scallion (shallot), sliced Mix picante sauce, soup, sour cream and chili powder. Reserve 1 cup. Mix 1 cup picante sauce mixture, chicken and cheese. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover and bake at 350 degrees F (175 degrees C) for 40 minutes. Serve with tomato and scallion. Black Beans & Rice ~ submitted by Bill 1.5 cups chopped onion 2 garlic cloves 16oz (500gm) black beans, rinsed and drained 1/2 tsp cumin 1/3 cup salsa 1/2 cup water 14.5oz (410gm) can tomatoes, plus liquid 1 tsp grated lemon zest 1 tsp lemon juice 2 tbsp chopped cilantro (coriander) cilantro (coriander) sprigs 4 cups cooked rice Finely chop the garlic. Rinse and drain the beans; reserve. Coat a large nonstick skillet with vegetable cooking spray and heat over medium-high heat just until hot. Add onions and cook, stirring, for 4 minutes, or until slightly translucent. Add the garlic and cumin and cook, stirring, for 1 minute longer. Add the salsa, water, and tomatoes with the liquid. Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally, for 5 minutes While the bean mixture cooks, zest and juice the lemon, and chop the cilantro Remove the pan from the heat. Stir in the beans, lemon zest and juice, and cilantro.