Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Group
 

Recipes by Month

March 2016

Back to Main Index  |  Group Protocol

This is a collection of recipes shared by a limited group of individuals who participate by invitation only.
 

To go to the Original FareShare Gazette Website, Use the Following Links:

 

 

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links | Recipe Index | Search Recipe

 

  From: Art Guyer <aguyer42@myactv.net>
Sent: Monday, March 28, 2016 11:01 PM

This was an amazing soup. See notes in the recipe.

* Exported from MasterCook *

Curried Sweet Potato Soup with Coconut Milk

Recipe By : Syrie Wongkaew
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium sweet potatoes
3/4 Cup olive oil, divided
3 onions, chopped
6 garlic cloves, finely chopped
6 stalks celery, chopped
1 tablespoons garam masala (or more if you like it spicier)
1 tablespoon curry powder
1 tablespoon sea salt
3 1/2 quarts chicken or vegetable stock
3 cups coconut milk
1 bunch spring onions, cleaned and cut into thin circles
fresh crusty bread for dipping, optional

Pre-heat the oven to 350F (180C). Slice the sweet potatoes into 2 inch rounds. Place potatoes in a baking tray and drizzle with 1/3 cup of olive oil. Season with a little salt. Bake for 1 hour or until tender. Remove from oven and set aside to cool.

Meanwhile, in a large saucepan, heat the remaining olive oil over a medium heat. Add the onion and celery and fry, stirring often, for 5 minutes. Add garlic and fry for 30 seconds.

Add garam masala and curry powder. Fry, stirring constantly with a wooden spoon, for 30 seconds. Remove the saucepan from the heat.

Scoop flesh out of sweet potatoes and discard the skins. Place potatoes into the saucepan and stir well to coat in spices. Add stock and bring to the boil. Turn the heat down to medium-low and cover. Simmer soup for 15 minutes. Remove soup from heat and cool.

Ladle soup into a blender and blend in batches until smooth and creamy. Place soup back into saucepan on a medium heat.

Add coconut milk and stir well to combine. Simmer soup over a medium heat for 5 minutes.

Divide soup into bowls and serve with a sprinkle of green onions and a slice of crusty bread for dipping.

Serves 12

Notes: I made this for our family Easter Dinner in March 2016. I made French bread to serve with the soup. Everyone loved it and went back for seconds. I prepared both of these the day before the dinner so I could focus on the ham and turkey the day of the dinner.

Contributed to the FareShare Group by Art; 2016
www.fareshare.net

- - - - - - - - - - - - - - - - - -

From: Art Guyer <aguyer42@myactv.net>
Sent: Thursday, March 24, 2016 3:11 PM

This sounds really good. What are you all fixing for Easter Dinner?

* Exported from MasterCook *

Pineapple Upside-Down Carrot Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MELT:
6 tablespoons unsalted butter
3/4 cup packed brown sugar
7 rings fresh pineapple, 1/2-inch-thick
7 maraschino cherries
WHISK:
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon table salt
BEAT:
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
4 eggs
1 cup canola oil
3 cups shredded carrots
1 cup pecans, toasted and minced

Preheat oven to 350.

To remove excess liquid, drain the pineapple rings on layers of paper towels.

Melt butter in a 10-inch cast-iron skillet over medium heat. Stir in 3/4 cup brown sugar; simmer 2 minutes. Off heat, place one pineapple ring in the center of the skillet and remaining rings around edges. Place a cherry in the hole of each ring. Set pan aside.

Whisk together flour, cinnamon, allspice, baking soda, baking powder, and salt. Set aside.

Beat granulated sugar, 1/2 cup brown sugar, and eggs with a mixer until thick and creamy. With the mixer running, slowly drizzle in oil, beating until combined. Stir in carrots and pecans, then stir in flour mixture until thoroughly combined.

Pour batter into skillet. Bake cake until a toothpick inserted in the center comes out clean, 5060 minutes. Let cake cool in the skillet 10 minutes, then turn out onto a serving platter.

Notes:

So the caramel doesn't overcook, turn off heat when adding pineapple rings to the top.

Shred carrots with a box grater. Or for ease, use the shredding disc of a food processor.

Makes: 16 servings Total time: 1 1/2 hours

Contributed to the FareShare Group by Art; 2016
www.fareshare.net

- - - - - - - - - - - - - - - - - -

 
 

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Back to Main IndexGroup Protocol
 

To go to the Original FareShare Gazette Website, Use the Following Links:

 

 

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links | Recipe Index | Search Recipe