Wednesday, May 24, 2006

Lasagne with bean sauce

Ingredients (4 Servings)

1/2 Tbsp. olive oil
1/2 small onion, minced
1 (15. oz) can of navy beans, drained and chopped
1/2 tsp. Oregano
1/4 tsp. pepper
6 lasagna noodles
1 cup cottage cheese
1 clove garlic, minced
1 cup tomato sauce
1 cup tomato puree
1 Tbsp. tomato paste
1/2 tsp. dried basil
4-6 oz. package of Mozzarella cheese, grated
1/4 cup grated Parmesan cheese


Cook noodles.

Start preheating oven for 350 degrees.

Saute garlic and onions.

Add the chopped beans and cook for 5 minutes.

Add tomato sauce, tomato puree, tomato paste, oregano, basil, and pepper and cook for 5 minutes.

In a 13 x 9 in. baking dish form a layer using half the noodles, cottage cheese, and mozzarella.
Repeat to form a second layer.

Sprinkle top with Parmesan cheese.

Bake uncovered at 350 degrees for 25 minutes, until noodles are tender and sauce is bubbling.

Sunday, March 26, 2006

Date nut bar


1 C nuts, ground (e.g., pecans)
1 C seeded dates, ground
1/2 C sugar
3 egg whites
1/2 t salt
1 T cream
1 C flour
1 t baking powder
1.5 C confectioner's sugar
1/4 C lemon juice
1 t vanilla extract


- Bars
Grind the nuts and dates; sift in the granular sugar.
In another bowl, whip egg whites until stiff.

Gradually add the sugar mixture, whipping constantly.
Fold in the cream. Sift the flour.

Resift the flour with the baking powder and fold into the egg mixture.
Grease and flour baking sheet.

Pat dough 1/2″ thick on baking sheet and bake for 10 minutes at 350°F.

- Glaze
Mix confectioner's sugar with lemon juice and vanilla in a blender. When the cookies are still hot, spread the glaze over them

Sunday, March 19, 2006


Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day in Andalucía.

This is the classic gazpacho recipe, but there are many other variations.

Gazpacho is typically served along with the main course, or afterward.
Some Spaniards serve it in a glass, as a beverage to accompany the meal.

1 lb /450 g tomatoes
1/2 lb / 225 g green peppers
1/2 cucumber
a few cilantro leaves
clove of garlic
1/4 chilli pepper, seeds removed (optional, leave out if you want a milder soup)
2 oz / 50 g white bread, 2-3 days old (also optional, leave out for a thinner soup)
1/2 mild Spanish onion
1 tbsp balsamic vinegar
2 tbsp olive oil
1/3 pt iced water
Sea salt and black pepper
Ice cubes


2 tomatoes, skinned
1/2 green pepper
1/4 peeled cucumber
2 slices stale white bread, crusts removed


Skin the tomatoes and cut into quarters. Remove seeds and stalks from peppers. Peel the cucumber and cut into chunks. Tear up the bread and soak it in water for 30 minutes and then squeeze it dry. Cut up the onion.

Blend all the ingredients until roughly chopped, not too fine, because the soup should have texture and discernible vegetable bits. Pour into large bowl with some ice, add salt and pepper. Then prepare the garnishes.

Dice the bread and fry it in a little olive oil until brown. Chop the other vegetables finely. Serve in separate little bowls on the table, so that guests can sprinkle on their own toppings.

Serve chilled, preferably on a hot day and within sight of the sea.

Rigatoni pasta with Ricotta in Tomato Cream Sauce

Pasta with Ricotta cheese in a tomato cream sauce topped with parmasean cheese and parsley.

Ingredients (serve 6)

16 ounces Rigatoni (or other) pasta
2 tablespoons olive oil
1 tablespoon butter
1 cup onions, finely chopped
3 garlic cloves, minced
1 can (28 oz) plum tomatoes, drained and chopped
1 1/2 cups tomato sauce
2 tablespoons basil, finely diced
1/2 teaspoon oregano, finely diced
1/2 teaspoon salt
1/8 teaspoon black pepper
16 ounces ricotta cheese
1 cup heavy cream
1 1/2 teaspoons granulated sugar
1/4 cup parsley, chopped.
1/2 cup parmesan cheese, grated


In a large pot bring 2 quarts of lightly salted water to a boil.

Cook Rigatoni pasta for 11-minutes (or until al dente), drain and set aside until needed.

Over medium heat, melt butter and heat oil in a large skillet.

Lightly saute onions and garlic cloves, don't brown. Cook about 5-minutes.

Drain canned tomatoes, dice and add to skillet with onions and garlic.

Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.

Stir in ricotta cheese. Mix well and simmer for 5-minutes.

Stir in heavy cream and sugar. Mix well and simmer 5 minutes.

Remove from heat and add to cooked Rigatoni pasta. Mix well.

Stir in chopped parsley and sprinkle grated parmesan cheese over top.

Serve hot.

Pumpkin Pie

Pumpkin pie is a traditional American holiday dessert. The pie consists of a pumpkin based custard baked in a single pie shell. The pie is traditionally served with whipped cream.


2 cups Milk, scalded
2 cups Pumpkin, cooked and strained
1 cup Maple syrup
1/8 cup Sugar
1 Tbsp. Flour
½ tsp. Salt
1 tsp. Ginger
1 tsp. Cinnamon
1/4 tsp (optional). Nutmeg
2 large Eggs, beaten
1 unbaked nine inch pie shell


Blend above ingredients, except the pie shell, together.
Pour into the unbaked pie shell.
Bake at 350 °F (175 °C) for 45 minutes.
Let cool and serve.

Notes, tips, and variations

This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple flavored pancake syrup, as their sugar content is different. You can use brown sugar instead of maple syrup.
Prepare the raw pumpkin by scraping out the inside, skinning and cutting into 1" cubes. Bake at 350 °F (175 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but might end up with too much moisture, resulting in a runny pie. A 10" diameter pumpkin will make 4 to 6 pies.
Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.

Thursday, March 09, 2006


A crêpe is a thin pancake. It originates from Brittany, a region in the west of France, where it is traditionally served with apple cider. It used to be cooked on flat rocks (where the name comes from).
Crêpes are usually of two types: sweet or savoury, the main difference is the flour used (plain flour or buckwheat flour respectively); they may then be rolled or folded, and filled with different ingredients.

This recipe for sweet crêpes is an easy one to start with (for about 20 crêpes)


1 cup (230 mL) plain flour
1/2 cup (115 mL) milk
1/2 cup (115 mL) water
4 eggs
2 tbsp (15 mL) oil or melted butter
1 pinch of salt


Sweeter Crêpe: Add 2 teaspoons sugar and 1 teaspoon vanilla
Chocolate Crêpe: Add 2 tablespoons chocolate sauce


Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the oil or butter, the salt and a bit of milk.

Mix and slowly incorporate the flour, you should get a thick paste. Then continue mixing and slowly add the rest of the milk, mix well to avoid making lumps.
You may add a bit of liqueur (traditionally brandy or fleur d'oranger) for more taste.
You may even replace part or all of the milk with beer!

Heat a crêpe pan (non-stick recommended), grease it with some butter, and pour some batter while rolling the pan to make the crêpe as thin as possible.

A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately.
At the right temperature, the water will seem to "dance" on the pan.

Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then turn it over to cook the other side; with some practice, you can flip it in the air by swinging the pan.

Serve with caster sugar, jam, spreads, etc.
Crêpes can be filled and folded into triangles or rolled up.
Some tasty fillings include:
sugar and lemon
raspberry jam & chocolate sauce
nutella & sliced banana
nutella & chopped hazelnuts
whipped cream
chocolate, caramel or butterscotch sauce
peanut butter
sugar and butter, possibly with lemon or cinnamon
strawberries, fresh or frozen
cream cheese and brown sugar


A quiche is a baked, unsweetened custard pie, often made with savory fillings.
Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish.
The French (and now English) word quiche comes from a dialectal form (Küchle) of the German word for cake (Kuchen).
Quiche became popular in Britain after World War II and in the United States during the 1960s and 70s.


Servings 6 ; Time :75 minutes

5 chicken eggs
1 1/3 cup (320 mL) cream (approximately 30% fat)
1/2 cup (120 mL) condensed cream of mushroom soup
1 teaspoon (5 mL) chopped fresh tarragon
1 dash ground nutmeg
1/4 teaspoon (1.25 mL) salt
1/8 teaspoon (0.7 mL) ground pepper
1 prepared frozen pie crust
3/4 cup (180 mL) freshly-grated Swiss cheese


Preheat oven to 375° Fahrenheit (190° Celsius)

Place the eggs, cream, condensed soup, tarragon, nutmeg, salt, and pepper in a blender; blend as briefly as possible until they form a homogenous mixture

In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full

Bake the quiche for 35-40 minutes; a toothpick or fork inserted into its middle should come out "clean"

Remove the quiche from the oven and let it cool for at least 20 minutes before serving


The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it

The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set

Half-and-half (cream with approximately 12% fat) can be substituted for regular cream to make this dish less fattening; however, be cautious of using milk because low-fat dairy products curdle more easily
A Joe Jarvis Recipe

Tuesday, February 14, 2006


This is a fairly simple recipe for this sweet, chewy Mediterranean salad. Everyone who makes it has a different variation.


1/4 cup bulgur
1 bunch fresh parsley (preferably flat leaf), finely chopped
1/2 bunch fresh mint. Pick leaves only, finely chopped
1 large diced tomato
1 small chopped onion
1 lemon juice
1/4 cup olive oil
½ tsp salt, or to taste
½ tsp pepper, or to taste


Place the bulgur in the lemon juice and set aside for 15 minutes.

When the bulgur is soft, mix all the ingredients: bulgur, parsley, mint, tomato, onion. lemon juice, salt and peper. Add olive oil last, and toss well. You may need to add lemon juice if needed.

Notes, tips, and variations

Tabouli is delicious when fresh. The flavor deteriorates if you allow it to sit for some time.

Pancakes (Vegan)

You can serve your vegan pancakes with Syrup, Jam, or Nutella.


1 cup flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1 cup soy milk
Vegetable oil


Mix all dry ingredients; flour, baking powder, sugar, and salt.
Mix soy milk into the dry ingredients.

Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.

Pour pancake batter on griddle to form 4 to 5 inch circles. Bubbles should start forming.

When the underside is light brown, flip the pancake.

When the other side is light brown, serve.


Banana pancakes: add one well mashed banana to the batter.
Chocolate pancakes: add 1/2 cup chocolate chips to the batter.
Walnut pancakes: add 1/2 cup roughly chopped walnuts to the batter.
Cranberry pancakes: add 1/2 cup dried cranberries to the batter.
Any of the above ingredients can be mixed together.


Don't overmix. Overmixing will produce gluten which will inhibit rising and make the pancakes rubbery.

Tofu Scramble


1/3 block tofu, soft, drained 15 minutes
1/2 small onion, diced
1 clove garlic, minced
1 sun dried tomato slice, diced, (usually come in packages sliced)
spinach, flat leaf, a small handful
red pepper
turmeric or curry (for a spicier dish)
Mrs. Dash or some other flavored salt (optional)
olive or vegetable oil (or veggie butter)
salt and pepper
flour tortillas, or vegan bread (1-3, optional)


Add about 1-2 tablespoon oil to sauce pan. Add onion, garlic and sun dried tomato to pan, cook until soft and golden.

While that is cooking, mash tofu until they get an even scrambled texture and add spices. I never measure, so use your own judgment on the spices.

I usually add 2 dashes red pepper, two dashes turmeric, salt the top of my mound twice and pepper it once, and add a pinch of flavored salt. Then mix it all in until evenly distributed.
When onion mix is cooked, add tofu and spinach. Heat through (until spinach is soft and wilted looking)

This makes 1-2 servings. I like it in a flour tortilla, like a breakfast burrito, or in vegan bread, like a breakfast sandwich, but eat as you like. I think it really tastes a lot like eggs.

Serves: 1-2
Preparation time: 15 mins.

Thursday, February 09, 2006

Rice with Tofu and Nuts

Serves one as a main dish and 2 as a side dish


1/2 cup Basmati rice
1 cup diced firm tofu
2 tbsps olive oil
2 tbsps blanched slivered almonds
2 tbsps chopped cashews
1 tbsp raisins
1 bay leaf
4 peppercorns
1-inch piece cinnamon
2 cloves
2 cups water
Salt to taste


Wash the rice with several changes of cold water. Drain.

Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil.
Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate.

Heat the oil in a pan.

Add the tofu and shallow-fry until for a few minutes on each side.
Scoop out of the oil and set aside.

To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up.

Remove from heat.
Turn the rice into a serving bowl and fluu gently with a fork.
Fold in the tofu and the nuts gently and mix well.
Serve hot.

Skillet Cornbread

Commonly found in the Southern United States, this delicious and easy to make dish is often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.


3/4 cup white all-purpose flour
2 1/2 teaspoons baking powder
1 to 2 tablespoons white sugar
3/4 teaspoons salt
1 1/4 cups yellow or white corn meal
1 egg
2 to 3 tablespoons melted butter
1 cup milk or buttermilk.


Preheat the oven to 425°F

Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.

Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.

In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.

In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.

Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.

Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread.


Hummus is a tasty and nutritious dip.


3 cups raw dried chickpeas (or skip the soaking and cooking steps, and use 7 cups of drained tinned chickpeas)
9 cups water (twice)
1 T cooking oil
3/4 cup (175 g) tahini
3/4 cup freshly squeezed lemon juice
12 cloves of garlic (peeled and roughly chopped)
1/2 cup extra virgin olive oil
1 T salt
1/2 t freshly ground black pepper
approximately 3/4 cup chickpea cooking liquid


Soak the chickpeas in the water overnight, then drain (skip this step if you are using a pressure cooker).

Gently simmer the chickpeas with the next lot of water (generously salted) and the tablespoon of oil until very soft, but still whole (about 3 hours, or 1 1/2 hours if using a pressure cooker).

Drain the chickpeas, and reserve a few cups of the cooking liquid (you will need it later).

Rinse the chickpeas with plenty of cold water, while doing so, gently rub them between your hands to release the skins, they should float away with the rinsing water. After a several changes of water, and removing a majority of the skins, drain the chickpeas again.

Using a food processor (or other means), mix the lemon juce with the tahini.
Process (or mash) the chickpeas in batches, using the lemon juce and tahini mixture, the olive oil, and the cooking liquid as required to maintain the desired consistency (add the garlic to the batch with the olive oil, and process until smooth).

In a large bowl, using a spoon, mix the salt and pepper into the other blended ingredients (add additional cooking liquid, if still too thick).

Notes, tips, and variations

Use a pot that will hold several times the volume of the chickpeas and the water for cooking the chickpeas, because they will foam (the tablespoon of oil minimises that, however).
Use olive oil (or Canola oil, it's cheaper) instead of the reserved cooking liquid to thin the hummus, it's nicer, but not as good for you. Alternatively, mix in a tablespoons of olive oil into a serving before eating.
It's particularly good when eaten with sliced french stick (bread), but is also a nutritionally sound alternative to most other dips.
Hummus freezes really well, so consider making a double batch, and then freezing most of it in containers small enough to hold two servings (they can be defrosted overnight in the refrigerator, as needed).

Southwest Pasta

Pasta tossed with spices and vegetables from the Southwest United States.


12 ounces seashell (or other) pasta
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 (15 ounce)can sweet corn kernels, drained
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes with juice
1/4 cup salsa
1/4 cup sliced black olives, drained
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste


In a large pot bring 1 quart of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes until pasta is al dente; drain water.

While pasta is cooking, over medium heat, heat olive oil in a large frying pan.

Cook onions and bell pepper in oil until lightly browned, about 10 minutes.

Stir in corn, beans tomatoes, salsa, olives, taco seasoning, salt and pepper. Cook until thoroughly heated, about 5 minutes.

Toss heated vegetables into pasta, mix well and serve.

Can be served warm or cold.

Tuesday, January 31, 2006

Aubergine and Onion Vegetable Pie

A vegetable pie using tomatoes, aubergines (eggplant), onions, and mushrooms. You can make vegetable pie with many kinds of vegetables.


For 4 or 5 persons, here are the ingredients:

250 g (1 cup) of flour
100 g (0.4 cups) of medium soft butter (leave it out for a half-hour before making the crust)
1 egg
some lukewarm water
a pinch of salt

1 or 2 aubergines (eggplants)
1 or 2 onions
4 tomatoes
150 g (0.6 cups) of mushrooms
some grated cheese
some milk
an egg yolk
near the end, some fresh cream


Pour the flour into a large bowl.
Add the portions of butter.
Knead everything until the pastry is nearly consistent.
Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth.
It should not be sticky, and it should look shiny and medium yellow.

Cut the vegetables into thin slices.
Brown the vegetables in oil or butter, or you may steam them.
Begin with the onions and aubergines (eggplant), then the mushrooms.
Keep the tomatoes raw.

Putting it together

Butter the pie pan and shape the pastry into the pan.
Pre-heat the crust for about 10 minutes at medium heat after making small holes in the base of the pan.

So the pastry does not swell up, place some aluminum foil in a curved shape over the pastry.

Once the pastry is precooked take it out of the oven and arrange the cooked vegetables over the crust in whatever arrangement pleases you.

In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables.

Cover with grated cheese.

Cook for 15 to 20 minutes at medium heat.


Risotto (Italian for 'big rice') is an Italian rice dish, most popular in the north of Italy. Generally the rice is slowly cooked in stock, but other liquids can be used. What's described here is a basic risotto recipe. It can be eaten as is, but risotto is generally enjoyed with one or two ingredients added. Grated or ground parmesan cheese is almost always sprinkled on top.


400 g. risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best)
1 onion
1 clove of garlic
1 glass of dry white wine
some butter, around 25 grams (a good rich butter is best)

About a liter of stock/broth, but it's a good idea to have more than you need (as the needed amount is difficult to predict). What type of stock depends on the flavour you're trying to achieve, but since the flavour of the stock will become the main flavour of the dish, good stock is a wise investment. Canned is better than cubes or powder, low-sodium stock/broth is a good idea unless you're making rock-salt, stock is generally better than broth, homemade is usually best. Make sure the stock isn't too strong or too salty, as it will be greatly condensed. Make sure the stock is clear, too, or the texture of the risotto will become gritty.


Make sure your stock is simmering before you begin. It's important that the temparature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little. A large thick pot is best for the risotto.

Finely chop the onion and garlic and sweat them very gently (cook over medium heat, without letting them brown) in some butter (you can use olive oil, but butter is preferred). This is known as a soffritto in Italy.

Add the rice and cook until it has a transparent look (this shouldn't take long). Add some salt and pepper.

Add the wine. A hot pan will help burn out the alcohol more quickly (and create a nice dramatic effect), but make sure you don't burn the rice or the soffritto.
As the wine cooks away you will see the remaining liquid getting thicker as it's absorbing the starch from the rice. When its more or less gone, add some stock. Do not add to much stock, the rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15 to 20 minutes.

Taste to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice. The choice between a liquidy risotto or a firmer one is a matter of personal preference.

When put on a plate, it should spread out slowly, if it sits still it needs some more stock, if there's liquid coming from the risotto, it needs to cook down a bit more.

When it's done, stir in the butter in small chunks at the time, taste to get the amount of butter right. Season with more salt and pepper to taste.
Let it sit for a minute, and then serve immediately. Risotto won't keep beyond the meal, but rehydrating it with some soup or stock can yield edible results.


This is only the most basic risotto recipe. Add ingredients only at the beginning (through the soffritto, when they need to cook with the rice) or at the very end (for ingredients that lose their flavour with too much cooking, such as herbs). If you want to use ingredients that require a very specific cooking time, like potatoes or broccoli, it's best to blanche them in advance, and add them to the risotto at the very end. It's very difficult to add them to the risotto halfway so that they will be cooked perfectly when the risotto is done. If you want the flavour of the stock to be present in these ingredients, blanche them in the stock. For some ingredients, like mushrooms, the cooking time isn't extremely important. These can simply be added to the risotto somewhere along the line.


Think of risotto as a way of making stock edible with a fork: the quality of the stock you use is the most important factor in the quality of your risotto.
Keep in mind that the color of the liquor will affect the rice. Using red wine will create a red risotto (which looks nice with fish or tomatoes).
Use cream cheese instead of butter. Saffron is often added to the stock.
Using large roasted breadcrumbs in stead of parmesan cheese will create a nice contrast in texture with the risotto. Put the breadcrumbs on top of the risotto at the last minute and don't stir or they will soak up to much moisture and loise their crunch.
After step 3 you can move the contents into a rice cooker with the stock and left to its own devices to finish it off. End result isn't quite as good, but the saving in effort makes it worthwhile.

Variations and Variaties

Replace some of the butter added during cooking with parmesan cheese or shaved parmesan on top of the dish before serving.

Mushroom risotto. Add mushrooms to the soffritto.

Cashew nut and cucumber risotto. Add chopped cucumber and roasted (unsalted) cashew nuts.

Fêta and rosemary risotto. Add the rosemary to the soffritto and stir small chunks of the fêta cheese through the risotto at the end. Use roasted breadcrumbs instead of parmesan.

Thursday, January 19, 2006

Eggplant Pasta

Eggplant Pasta – This tasty vegetable stew is great served with your favorite pasta.

Ingredients (serves 4)

1 eggplant (aubergine)
1 large onion
1 tbs olive oil
salt to taste
2 tins of peeled tomatoes
1 chili pepper
handfuls of fresh basil
dried Italian herbs (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme) - often sold pre-mixed.
fresh garlic, crushed
pasta (your favourite)


Slice eggplant and cover in salt – leave for at least 30 minutes.

Rinse salt, then squeeze until almost dry (removes sourness).

Cut into chip size pieces and fry in oil.

Add onion and cook briefly.

Add all other ingredients and simmer for 30 minutes.

Serve with Pasta.


The amounts of the various ingredients are not really important. Experiment and adjust to taste.
Often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix.
Serve with freshly cooked pasta. Spiral pasta is a good choice as it holds the sauce to itself.

Egg rice (indian recipe)

Egg rice (Duration of cooking: 30 min)

Ingredients (serves 2)
2 cups rice
1 onion a little bit over a golf ball
2 medium sized green chili peppers
1 teaspoon ginger paste
1 teaspoon garlic paste
1/4 teaspoon spices (that ratio goes like ½ stick of cinnamon : 3 cardamon : 6 cloves)
1 teaspoon salt
2 eggs, beaten


First cook rice and keep it aside
Sweat (saute over medium-low heat) onions and green chilies together
Add ginger and garlic paste
Add rice and mix everything well
Add salt
Add the spices powder
Add the beaten eggs.
Cook till everything is mixed well.

Tuesday, January 10, 2006

Garlic croutons

Garlic croutons can be purchased but are much better when made from old bread. They are a crucial ingredient of Caesar Salad.


4 slices day-old French bread, cubed
2 cloves garlic, minced
4 tablespoons olive oil
Salt to taste
Makes enough croutons for 4 servings of salad.


Pour the olive oil into a shallow bowl over the garlic and let it soak. Soaking it longer will yield more garlic flavor

Preheat the oven to 350 degrees Fahrenheit (~180 degrees Celsius).

Strain the olive oil into a pan and fry the bread cubes in it, tossing to coat with oil.

Spread the bread cubes on a baking sheet and garnish with salt.

Bake for 10 minutes or until crispy and dry.

Storing Garlic ...

Fresh garlic heads will keep for a long time as long as they are stored in a cool dark place. Do not keep them in the fridge or they will start to sprout and become bitter. They can be frozen without ill-effect, or simply stored in a dark cupboard away from moisture. Garlic braids should be hung to prevent crushing any of the cloves.

If you want to store the cloves individually and ready for use, the garlic must be either dried or processed. One good way to freeze prepared garlic is to crush or mince it in a food processor and mix it with a little water, then freeze it in icecube trays so you can get cubes out as needed. Otherwise it can be frozen in olive oil, or frozen whole.

Never ever store garlic in olive oil at room temperature or leave garlic in oil to sit on the counter. Because garlic is grown in the ground it is frequently contaminated with botulism spores, which are almost impossible to remove.

Curried Rice

Ingredients (Serves 3)

1 cup brown rice or white rice
2 tablespoons butter
1 teaspoon curry powder
1/2 chopped onion
1/2 cup raisins
2 cups water
3 vegetarian bouillon cubes


Find a large saucepan or frying pan which has a lid, place on a medium heat, add butter, and then add chopped onion.

Cook the onion for a couple of minutes until it starts to brown slightly.

Add curry powder stir with onions for a minute.

Add vegetarian bouillon cubes, raisins, rice, and water.

Put on lid and simmer until water is absorbed.

Did you know ?

Curry Powder is an orange colored blend of spices. What spices are in the blend varies from one curry powder to another and even more so from one region to another. The flavour of curry powder is derived from the oriental 'curry' type of dishes.

Some common ingredients in curry powder are coriander seeds, cumin seeds, cardamom seeds, lemon seeds and fenugreek seeds

Bruschetta (Appetizer)

Bruschetta is a dish coming from the Southern Italy culinary tradition.
There are many types of bruschetta, mainly involving special roasted and/or hard bread which may require particular preparation to be served.
This type of bruschetta is a meeting point between Northern and Southern Italy: it requires Tuscan (Toscano) bread, a kind of saltless bread originating in Tuscania, Italy, usually coming in blocks.

You can adapt this recipe to as many servings as you need. As a guideline, you can serve 1 or 2 bruschette per person.


Tuscan bread
Tomatoes or tomato sauce
Black pepper


Pre-heat the oven at 200°C

Slice out a few 1cm-thick slices from the Tuscan bread (1 or 2 per person)

Put the Tuscan slices in the oven, until they become gold-looking (this takes a few minutes)

In the meantime, you can prepare the tomatoes, if you're going to use these instead of the tomato sauce; there are two alternatives: you can slice them finely (3mm-thick circa), or grossly (1cm-thick circa). If you slice them grossly, you can then cut them down into small cubes
Take the bread slices from the oven and rub them front and back with a slice of garlic, until they acquire an intense smell; then put the slices on a dish

Lay the fine tomato slices, or cubes, or a thin layer of tomato sauce on the upper side of the bread

Add a little oil, oregano, salt, black pepper and 2 or 3 leaves of basil

Serve hot!

Monday, January 09, 2006

Lentil soup

Ingredients (serves 4)

1 or 2 Tbsp. Olive oil
1 Onion, diced
2 Carrots, diced
2 cloves Garlic, minced
1/2 lb dry red Lentils
6 cups water or stock
1 Bay leaf


Pick over the lentils and remove any stones etc. Rinse well.

Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Cook for a few minutes, until the vegetables have started to soften, then add the garlic.

Add the lentils, bay leaf, and water to the pan. Simmer over low-medium heat for 20-30 minutes, until lentils are softened.

Optional Additions

Herbs and/or spices can be added to the sauteing vegetables, such as cumin, oregano, red pepper flakes.


This is a kind of Chili that needs no meat (and uses no ersatz meat). Many variations are possible; the recipe is very flexible. The molasses gives this chili a somewhat Louisiana flavor.


2 cans red kidney beans
1 can black beans
1 can navy beans
1 can corn kernels
1 can tomato paste
1 medium tomato, chopped (canned diced tomato works too)
2 fresh jalapeños (or your favorite chili pepper works too; more if you like it really hot)
1 green bell pepper, chopped
1 red or yellow bell pepper, chopped
2 medium onions, chopped
4 medium cloves of garlic, chopped or crushed
10 mL chili powder
large pinch salt (to taste; not needed)
pinch of oregano
10 mL olive oil (or any other kind of vegetable oil)
50 mL molasses
chili garlic sauce (optional)


In a large pot, heat the olive oil with a few drops of water. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft (optionally until they are slightly brown). Add the chili peppers and fry for a few more seconds. Add the tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then let boil and simmer.

Wash the slime from the cans off the beans. Add the beans and corn. Add the molasses. Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table). It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added. Let the pot simmer, covered, for at least 30 minutes - longer will distribute the flavor better. If the chili is too thick, add a little water; if it's too thin, uncover the pot.

Add the bell peppers, stir, and simmer for a minute or two (peppers should stay crunchy). Serve with bread; makes about 8 bowls, which are very filling. Keeps well, perhaps even better the second day.

Source : Wiki

Sunday, January 08, 2006

Peanut Sauce

Works very well with stir-fried tofu and greens or any steamed vegetables.


1/2 cup peanut butter
1-2 cloves of garlic
3 Tbsp. soy sauce
2 Tbsp. vinegar, rice vinegar or cider vinegar
1 Tbsp. brown sugar
1/4 tsp. salt
1/8 tsp. cayenne pepper (optional)
1/2 cup hot water

Mix all ingredients together, adding the water last.

Vegetable Paella

Ingredients (serves 1)

50g (2oz) brown rice
1 small onion
1 small sweet green bell pepper (or 1/2 large)
2 small tomatoes
25g (1oz) mushrooms
3 tbsp sweetcorn, thawed if frozen, drained if canned
1/2 tsp dried thyme or marjoram
1 tsp lemon juice, or to taste
soy sauce and black pepper to taste
12.5g (1/2 oz) peanuts or nonsweetened peanut butter (optional)


Put the rice into a pan with 250ml (8fl oz, 1 cup) boiling water. Bring back to the boil, then cover, reduce heat, and leave to simmer.

Meanwhile, chop the onion, pepper and tomatoes. Slice the mushrooms, halving them first if large. Add these vegetables to the rice; stir, re-cover and continue to simmer until the rice is almost tender (about 25 minutes from start of cooking).

Meanwhile, if using peanuts, place them in a bowl and crush them with the bottom of a small glass or cup.

Stir in the sweetcorn, herbs and lemon juice. Season to taste, cover and simmer for 5 minutes longer.

If using peanut butter, stir in and serve. If using peanuts, turn the paella onto a serving dish and sprinkle them on top.

Source : Kate's (Vegan) Cookery Site -

Spinach and Potato Curry

Recipe adapted from Sameen Rushdie's Indian Cookery. This works well with either fresh or frozen spinach. I have made it with kale as well; 10oz (275g) weighed without stalks.

Ingredients (Serves 3-4)

1 1/2 lb (700g) potatoes
1lb (450g) fresh spinach (weighed without stalks) or frozen thawed
1 medium onion
1 tsp grated fresh ginger root
2 garlic cloves
1/2 tsp turmeric powder
2 tsp cumin seeds
1 tsp red chilli powder (or to taste, and depending on its heat!)
2 medium tomatoes


Scrub potatoes and boil them in their skins until almost, but not quite, done. Leave to cool, then cut into small cubes.

Meanwhile, if using fresh spinach or kale, remove the coarse stalks then rinse and cook gently for 10 minutes, in just the water clinging to the leaves in a covered pan. Cool and chop (reserve any remaining liquid). For frozen spinach, just defrost and chop.

Chop the onion finely, crush or finely chop the garlic and finely chop the tomatoes (keep them all separate). Measure the spices out into a little bowl.

Now brown the onion in a little vegetable stock or water until golden brown - about 10 minutes perhaps, topping up with hot water as necessary. Let it stick slightly from time to time to get that fried smell. Alternatively, brown in a little sunflower oil.

Add the ginger and garlic to the pan and stir for a moment. Add the spices, and a little more water if necessary. Cook for a few minutes, then add the tomato. Cook gently 3-5 minutes.

Add the potatoes and spinach, mix well then cover and simmer gently until ready, stirring once or twice to prevent sticking. It's done whenever the potatoes are cooked to your liking and the spices have permeated the vegetables.

Source :

Some facts about spinach...

In popular folklore, spinach is a rich source of iron. In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron. A good many green vegetables contain less than 1 mg of iron for an equivalent serving. Hence spinach does contain a relatively high level of iron for a vegetable. However, in terms of its nutritional value (the amount of iron actually absorbed by the body) the benefits of spinach have been greatly overstated. In the first instance, this is because the body cannot absorb the non-haem iron from vegetables as efficiently as the haem-iron found in meats, particularly lean meats. The body's absorption of non-haem iron can nevertheless be improved by consuming foods that are rich in vitamin C and by consuming some meat along with a meal. However, more importantly, spinach contains high levels of oxalate. This oxalate binds to iron to form ferrous oxalate. As a consquence, the amount of iron that can be absorbed from spinach is negligible.

The myth about spinach and its high iron content may have first been propagated by Dr. E. von Wolf in 1870, because a misplaced decimal point in his publication led to a iron-content figure that was ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.

Spinach also has a high calcium content. Once again, this is of negligable nutritional benefit because the oxalate in spinach also binds with calcium. By way of comparison, the body can absorb about half of the calcium present in broccoli, yet only around 5% of the calcium in spinach. Another negative for spinach is that oxalate can contribute to gout.
Spinach does have some things going for it however. It is a rich source of Vitamin A, Vitamin C, Vitamin E and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid, and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate. The nutritional benefits of spinach were discussed in detail in the Skeptic magazine, (Winter 2005).

Aubergine and Onion Vegetable Pie

A vegetable pie using tomatoes, aubergines (eggplant), onions, and mushrooms. You can make vegetable pie with many kinds of vegetables.


For 4 or 5 persons, here are the ingredients:
250 g (1 cup) of flour
100 g (0.4 cups) of medium soft butter (leave it out for a half-hour before making the crust)
1 egg
some lukewarm water
a pinch of salt

1 or 2 aubergines (eggplants)
1 or 2 onions
4 tomatoes
150 g (0.6 cups) of mushrooms
some grated cheese
some milk
an egg yolk
near the end, some fresh cream


Pour the flour into a large bowl.
Add the portions of butter.
Knead everything until the pastry is nearly consistent.
Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth.
It should not be sticky, and it should look shiny and medium yellow.

Cut the vegetables into thin slices.
Brown the vegetables in oil or butter, or you may steam them.
Begin with the onions and aubergines (eggplant), then the mushrooms.
Keep the tomatoes raw.

Putting it together
Butter the pie pan and shape the pastry into the pan.
Pre-heat the crust for about 10 minutes at medium heat after making small holes in the base of the pan.
So the pastry does not swell up, place some aluminum foil in a curved shape over the pastry.
Once the pastry is precooked take it out of the oven and arrange the cooked vegetables over the crust in whatever arrangement pleases you.
In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables.
Cover with grated cheese.
Cook for 15 to 20 minutes at medium heat.

Some facts about eggplant :

Eggplant (also known as aubergine) is a shiny bulbous vegetable in the nightshade family that comes in green, white, or, more commonly, purple.

The eggplant itself is actually a berry, and its edible watertight skin and disc-like seeds show clearly its similarity to peppers and tomatoes. Unlike its cousins, however, the eggplant has a firm, dense flesh that is too bitter to eat raw. Eggplants range in size from large purple gourds bigger than a person's hand to tiny marble-sized green Asian eggplants.

The smaller varieties are said to be less bitter and to need less preparation. Many people find eggplant to be an acquired taste. Its versatility leads to eggplant dishes in many different cuisines, from Japan to India to Italy.

Saturday, January 07, 2006

Carrot Paprika Spread


oat flakes (or raw spelt flour) (250g)
tofu (250g)
1 (or more) carrot(s)
1 (or more) parpika(s)
1 (or more) onion(s)
rapeseed oil or other vegetable oil
soy sauce
soy lecithin powder


Take equal amounts of oat flakes and tofu and mix the two ingredients and some water for the base substance.

The recommended amount is about 250g of both. You might want to add lecithin powder as an emulsifier. Mash (at least) one carrot, one paprika and one onion.

If you prefer larger pieces you can also cut some of it instead. Add a spoon of magarine and/or a spoon of rapeseed oil, or any other vegetable oil. Add mustard, catsup, garlic and pepper to taste.



1/4 kg potatoes and green peas combined
2 onions
2 twigs mint leaves
2 green chillis
2 twigs of cilantro (Coriander)
Maida (Wheat flour)
a little olive oil


Steam the potatoes and peas separately.
Cut the onions into small slices.
Add some olive oil in a fry pan.
Add onions and cut green hot chillies and sauté the onions until it turns transparent.
Add the vegetables and sauté them while stirring, until they are completely cooked.
Add mint leaves and coriander leaves (cilantro).
Mix maida (Wheat flour) with water to make a stiff dough, knead it well.
Roll into even sized balls and make into round shape using a roller.
Cut into 2 semi-circles.
Place the curry and fold on three sides to make into a cone shape.
Deep fry until it becomes crisp.


Ratatouille is a traditional Provençal vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes, French bread, or as a side dish.

Recipe serves 3-4. Increase quantities to serve more, and add different vegetables as desired for variation.


Olive oil
1 onion
1 clove garlic
1 eggplant (aubergine)
1 green bell pepper
2 zucchinis (courgettes) (cucumber also works well)
6 medium tomatoes, ripe (juicy) and peeled
salt and pepper to taste
Herbes de Provence to taste


Put a large casserole on the stove on medium heat.

Chop the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom.

Add the onions and garlic and brown.
Chop the green pepper, zucchinis and egg plant. Add to the casserole. Stir from time to time.
Peel the tomatoes. Dice them or cut them into quarters, add to the casserole.

Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much).

Add salt, pepper and Herbes de Provence to taste. In general, 1 tbsp of salt, 1/2 tsp of pepper and 1 tbsp of the herbs will suffice.

Cover the casserole and let simmer on low heat for 45 minutes to 1 hour.

Bulgher Burger

A Bulghur Burger is a tasty vegetarian burger made from bulghur.

Ingredients (6-8 burgers)

3 cups water
2 cloves Garlic
1 1/2 cups Bulghur
2 tablespoons Vegetable oil
1/2 cup Scallions, chopped
1/2 cup Carrots, grated
1/4 cup fresh Parsley, chopped
1/4 cup Tahini
2 tablespoons Tomato paste
2 tablespoons Soy sauce
1 teaspoon Dijon mustard
dash ground Black pepper


Bring the water to a boil.

While it is heating, use a heavy pan or skillet to sauté the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently.

Add the boiling water. Return to a boil, cover, and reduce heat to low.
Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy.

Preheat the oven to 375 °F (190 °C) if you plan to bake the burgers.
When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers.

Cook them in a lightly oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes.


For a different flavour and more protein, add 1 cup of mashed cooked Chickpeas to the cooked bulghur along with the other ingredients, before forming the burgers.

Broccoli burger

Broccoli burgers are a handheld foodstuff similar to hamburgers though produced with eggs, fruits and vegetables in place of beef.


2 large eggs
1 cup chopped broccoli
1/2 cup chopped toasted almonds
3/4 cup chopped red onion
1/2 cup seasoned dry bread crumbs
1/4 cup water
Salt and pepper, to taste
Toasted buns or bread


In bowl beat eggs to blend. Stir in broccoli, almonds, onion, bread crumbs and water. Add salt and pepper to taste. On an oiled 12-by-15-inch baking sheet shape mixture into 4 patties each 3/4 inch thick.

Bake in 375*F oven, turning halfway through cooking until each side is golden brown, about 25 minutes total. Serve on buns with mayonnaise and lettuce.

Some facts about broccoli...

Broccoli is a cool-weather crop that does poorly in hot summer weather. It is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d'oeuvre trays. Common varieties are Calabrese and purple sprouting broccoli.

Broccoli is high in vitamin C and soluble fiber. Broccoli also contains the compound glucoraphanin, leading to an anticancer compound sulforaphane.

The word broccoli comes from the Latin brachium and Italian brocco meaning 'arm', or 'branch'. Broccoli is often referred to as a "cruciferous" vegetable. The Brassicaceae family (also known as the mustard or cabbage family) was formerly called the Cruciferae family, due to the fact that these plants often have four petals which can look like crosses.

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