You are browsing the archive for Cuisine: Fruits & Vegetables.

Crisp baked potatoesr

April 20, 2015 in All Recipes, Course: Appetiser, Cuisine: Fruits & Vegetables, Skill Level: Easy and Fast

sa_1429515377recipeimagelegacyid54324_12
Ingredients:
4 tsp Olive oil
8 large baking potatoes
300 ml pot soured cream
Method:
preheat the oven to 220 C. stir a little oil over each potatoe and put on the top shelf of the oven. Bake for 20 minutes. Remove from the oven. Make a cross in the centre of each potao, dollop over the soured cream and serve.
  
Avatar of Sophia

by Sophia

Black Bean Burgers

March 4, 2015 in Course: Main, Cuisine: Fruits & Vegetables, Skill Level: Moderate

sa_142545445320140324blackbeanburgerrecipefoodlabprimaryfinalthumb625xauto390520
Ingredients:
2 cans black beans
5 tablespoons olive oil
1 big onions, finley chopped
3 garlic, minced
1 teaspoon chili sauce
1/2 cup feta or cotija cheese, finely chopped
2 tablespoons mayonnaise
1 egg
3/4 cup bread crumbs
salt and pepper
6 to 8 hearty hamburger buns, toasted
Method:
Preheat the oven to 350 degrees F.  Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly about 2 minutes. Add chili sauce and cook until fragrant, about 30 seconds. Transfer mixture to a large bowl.
When beans are slightly cooled, transfer to food processor. Add cheese and Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion and pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
To cook on the grill: 
Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.
To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.
  

Carrot, Cucumber and Rice Noodles with Lime-Ginger Dressing

February 28, 2015 in Course: Main, Course: Salad, Cuisine: Fruits & Vegetables, Skill Level: Easy

sa_1425107205noodle_salad1cover
Ingredients:
3 tablespoons ginger, grated
2 garlic, finely chopped
2 limes
1/2 cup fresh lime juice
2 tablespoons vinegar
2 teaspoons sugar or honey
2 teaspoons soy sauce
1/2 cup finely chopped fresh cilantro leaves, divided
1/2 cup lightly toasted roasted unsalted peanuts, divided
1 large carrot, peeled
1 cucumber, peeled, seeded, halved
Salt
8 ounces brown rice noodles, cooked according to directions on package, drained and rinsed with cold water
Directions:
In a bow, combine ginger, garlic, lime juice, vinegar, sugar, soy sauce,cilantro leaves and peanuts and stir.
Cover and refrigerate for about 2 or 3 hours.
Place the carrots in a medium bowl, add 1/4 cup of the dressing and toss to combine. Cover and let sit at room temperature for 30 minutes.
Place the cucumber noodles in a fine mesh strainer set over a bowl; mix in 1 teaspoon of salt and let sit for 30 minutes.
spread the noodles between several sheets of paper towels and pat dry. Transfer the noodles to a large bowl, add the carrot and rice noodles, pour the remaining dressing over top, and toss until combined. Top with the remaining cilantro and peanuts and serve.
  

Braised Pot Roast with Vegetables

December 24, 2014 in Course: Main, Cuisine: Fruits & Vegetables, Cuisine: Meat, Skill Level: Easy

sa_1419406577FN
Ingredients:
1 piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Directions:
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
  

Broccoli and Cheddar Casserole with Leeks

December 10, 2014 in Course: Main, Course: Salad, Cuisine: Fruits & Vegetables, Cuisine: Mediterranean, Skill Level: Easy

sa_1418192069HD
Ingredients:
about 3 pounds broccoli
3 tablespoons olive oil
2 leeks, sliced
1/2 cup crushed saltine crackers
1/2 cup almonds, sliced
4 tablespoons unsalted butter, melted
freshly ground pepper
1/4 teaspoon cayenne pepper
cheddar cheese about 6 ounces
3 cups milk
1/4 cup flour
salt to taste
Method:
Preheat the oven to 400 degrees C. bring water in a pan and steam broccoli over high heat until crisp-tender about 5 to 10 minutes.
In a saucepan, heat the olive oil and add leeks and cook until softened. add flour and whisk over moderately high heat until bubbling and a paste forms about 2 minutes. then add milk and cook until bubbling. Remove from the heat and whisk in the cheddar and cayenne.season with salt and pepper.
Pour half of the cheese sauce into a large 2-inch-deep baking dish. Arrange the drained broccoli on top of the cheese sauce in a single layer and drizzle the remaining cheese sauce on top. In a small bowl, mix the crackers with the almonds and melted butter and sprinkle over the broccoli. Bake the casserole for 15 minutes, until the sauce is bubbling and the top is golden brown.
  
Avatar of Alex

by Alex

Banana Split Cake

November 29, 2014 in Course: Dessert, Cuisine: Fruits & Vegetables, Skill Level: Moderate

sa_1417241859d8e4a826f6084c66b9cd75740b4bbdb5
Ingredients:
Cake and Frosting:
1 box white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 cup mashed bananas (about 2 medium)
3/4 cup miniature semisweet chocolate chips
1 container Rich & Creamy chocolate frosting 
Garnishes, as desired:
Banana slices
Whipped topping
rainbow mix decorating decors
Cherries
Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.
  

Fried pizza (Pizza fritta)

November 20, 2014 in Course: Main, Cuisine: Fruits & Vegetables, Skill Level: Moderate

sa_1416468819Untitled
Ingredients:
1 pizza dough recipes
Flour
olive oil
buffalo mozzarella balls
dried oregano, optional
For the tomato sauce:
olive oil
garlic, peeled and finely sliced
basil, leaved piced
1 can tomato
sea salt and black pepper
Method:
First, make your pizza dough according to recipe that already been taught.
Now, make your tomato sauce.
heat the saucepan, add olive oil and sliced garlic and cook well until golden. add half the basil. tomatoes, salt and pepper and cook for about 20 minutes until tomatoes smooth then put to one side.
Preheat your grill to highest temperature.Divide the dough into 10 pieces and press them flat.Rest for about 10 minutes. Heat a frying pan over a high heat, add about 2cm of olive oil and fry each pizza for 30 seconds or so on each side. Remove with tongs and place on a baking tray.
Once all the bases are fried, smear each one with a spoonful of the tomato sauce and tear over some mozzarella and a leaf or two of basil or dried oregano. Drizzle with olive oil and grill until the cheese is bubbling and the dough is light brown and cooked through.
  

Stuffed Persimmons with Mushrooms, Bulgur and Feta

November 13, 2014 in Course: Main, Cuisine: Fruits & Vegetables, Skill Level: Advanced

sa_1415864110Untitled
Ingredients:
8 firm Fuyu persimmons, tops sliced off and half of the insides scooped out
2 tablespoons olive oil
3 tablespoons fresh thyme, chopped and divided
1 cup bulgur (quick-cooking works fine in this recipe)
2 cups cold water
6 tablespoons unsalted butter
½ cup Spanish onion, small dice
1/3 cup carrot, small dice
½ cup celery, small dice
½ cup fennel, small dice
2 cloves garlic, finely chopped
1 teaspoon fennel seed, whole
¼ teaspoon fresh sage, chopped
½ teaspoon fresh oregano, chopped
2 cloves garlic, finely chopped
6 ounces assorted mushrooms, such as shitake, oyster and cremini, small dice
2½ cups country-style bread, crust removed, cubed and toasted
1/3 cup dry white wine
½ to 1 cup vegetable stock
3 ounces feta cheese, crumbled
1 cup flat leaf parsley, chopped
1 teaspoon lemon zest
1 egg, beaten
Freshly ground black pepper
Kosher salt
Directions:
Preheat the oven to 375°. Place the persimmons in a large baking dish and drizzle the olive oil evenly into the cavities of the persimmons. Sprinkle 1 tablespoon of fresh thyme evenly into the cavities and season with salt and freshly cracked black pepper. Place in the oven and roast for 40 minutes.
In a saucepan over high heat, ccombine the bulgur, water and 1 tablespoon of salt. Bring to a boil, reduce to a simmer, and cook, covered, for approximately 15 minutes until done. The bulgur should be bloomed and water should be completely absorbed. If there is any remaining water, drain it and discard. Transfer the bulgur to a plate and set aside.
Heat 3 tablespoons of butter over medium heat in a large sauté pan. Add the onion, carrot, celery and fennel, season with salt and pepper, and cook until the vegetables are soft. Add the fennel seed, the rest of the thyme, sage, oregano and garlic and cook for another minute or so, until fragrant. Transfer the vegetable mixture to a large bowl and set aside.
Return the pan to the heat and add 3 tablespoons of butter. Add the mushrooms, season with salt and pepper and sauté until golden brown. Deglaze the pan with white wine, scraping up all the bits of vegetables from the bottom of the pan, and cook for 2 minutes. Add ½ cup of vegetable stock and cook for another minute for the flavors to meld. Transfer the mushrooms and all the cooking liquid to the large bowl of cooked vegetables.
Add 1½ cups of cooked bulgur, all of the toasted bread, the egg, parsley, lemon zest and feta cheese to the large bowl. Gently mix to combine. The mixture should be quite moist; add remaining ½ cup vegetable stock to the mixture only if needed. Check seasoning and re-season with salt and pepper if necessary.
Divide the stuffing mixture among the roasted persimmons and firmly pack it into the cavities. Cover the pan with foil and bake at 375° for approximately 20 minutes. (If there is any stuffing left over, bake it in a small pan on its own.) Remove the foil and continue to bake for an additional 20 minutes. Remove from the oven and let rest for 10 minutes before serving. Serve on a platter with any extra stuffing and a scattering of parsley leaves.
  

Pasta with vegetable sauce

November 11, 2014 in Course: Main, Cuisine: Fruits & Vegetables, Cuisine: Pasta, Skill Level: Easy

sa_1415700601Summer Vegetables with Bowtie Pasta
Ingredients:
600 g pasta
150 mg olive oil
1 cup Parsley, basil, cilantro, chopped
50 g walnut
1cup tomatoes, choppes
50 g Cheddar cheese, grated
salt and pepper to taste
Method:
cook pasta as directes on package. Blend vegetables and tomatoes with olive oil and cook until tender. Add walnut, salt and pepper. After all ingredients cook add cheddar and Throw over pasta and design with sauce.
  

Shaved Brussels Sprout Salad with Pomegranate and Mint

November 11, 2014 in Course: Dessert, Course: Salad, Cuisine: Fruits & Vegetables, Skill Level: Easy

sa_1415695982Untitled
2 cup pomegranate molasses
juice of one lemon
3 tablespoons olive oil
2 cups Brussels sporuts
2 tablespoons fint
2 cups pomegranate seeds
salt and pepper
In a shallow bowl, whisk togther all ingredients except Brussels sporuts, fint and set aside.
steam Brussels sprouts with salt and pepper.whisk mixture to Brussels sprouts and sprinkle mint onto the salad.