Recipes Included On This Page Sautéed Cauliflower with Coriander Shrimp Creole (Explorer Of The Seas) Sjokoladekoek met Olie (Chocolate Cake with Oil) Sourdough Sourdough Bran Bread Spicy Garlic Lime Drizzling Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Recipe List * Exported from MasterCook * Sautéed Cauliflower with Coriander Recipe By : adapted from Delia Smith's Complete Cookery Course Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium cauliflower 1/2 medium onion -- chopped 1 teaspoon coriander seeds 2 small garlic cloves 2 tablespoons olive oil 1 tablespoon butter Salt and pepper -- to taste After you have cut the cauliflower in half and put the part you aren't going to use back into the refrigerator, cut most of the core away and either discard it or store it for use in making a stock. Start separating the florets by cutting and breaking them apart until you have pieces of a similar size. Crush the garlic cloves under the flat side of a heavy knife so you can easily remove the papery skins then chop them finely. Grind the coriander seeds in a blender-type spice or coffee grinder if you want them fairly fine, otherwise crush them using a mortar and pestle or by rolling a heavy bottle or rolling pin over them. Heat a heavy frying pan to a medium temperature then add the olive oil. Even if your pan has a non-stick surface you need some oil for this dish. Add the chopped onion to the pan and saute it, stirring, for about 5 minutes or until it is nicely softened. Now turn the heat up a notch and add the cauliflower. Let it cook for a couple of minutes then stir or toss them in the pan and add the coriander, salt and pepper. Continue to cook, stirring every so often, for another 5 minutes. Now add the garlic and the butter. Continue to cook, stirring, for another minute or two or until the cauliflower starts to turn a little golden colour but isn't totally soft. Serve immediately. This recipe will serve 2 people very generously. Adapted from Delia Smith's Complete Cookery Course; Delia Smith and the British Broadcasting Corporation; 1982 ed. MC format by Hallie. Buddy and I both really liked the cauliflower prepared in this manner. I served it with lamb chops that had been dipped in a mixture of 2 tablespoons of Dijon mustard, 2 tablespoons of red currant jelly, a pinch of ground coriander (left over from what I ground for the cauliflower) and a bit of salt and pepper, then simply fried on both sides for approximately 5 minutes per side until they reached an internal temperature of 140F (until they stopped being really soft to the touch and just started to feel a bit firm when pressed with a finger) which resulted in them being medium- rare. Contributed to the FareShare Gazette by Hallie; 24 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 19g Fat (87.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 4 Fat. Back to Recipe List * Exported from MasterCook * Shrimp Creole (Explorer Of The Seas) Recipe By : Cooking demo on Royal Caribbean Cruise ship Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 raw shrimp -- peeled and deveined 6 ounces butter 1 cup diced tomatoes 1 cup diced red bell peppers 1 cup diced green bell peppers 1/2 cup chopped onion 3 garlic cloves -- minced 1 tablespoon tomato paste 1 cup white wine 1 cup heavy cream 1 pinch cayenne pepper 1 tablespoon fresh chopped parsley 1/4 cup brandy Salt and pepper to taste In skillet sauté the onions and garlic to soften and wilt but do not brown. Add shrimp, salt, pepper and cook and stir. Add brandy and wine and reduce by half. Add tomato products, peppers and cream and simmer to finish cooking. Sprinkle with fresh parsley. Serve shrimp on a platter and serve with steamed rice and stir fried vegetables. Yields 4 servings. Note : chef recommends igniting the brandy for best flavor; let flame die out then add wine and reduce by half. Aboard ship no flames or fires may be used and everything is cooked via electric stoves. He also keeps the bell peppers slightly firm in this dish but one may cook them softer if desired. Cooking demo on Royal Caribbean Cruise ship Contributed to the FareShare Gazette by Joan; 5 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 628 Calories; 57g Fat (89.2% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 175mg Cholesterol; 416mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 11 1/2 Fat. Back to Recipe List * Exported from MasterCook * Sjokoladekoek met Olie (Chocolate Cake with Oil) Recipe By : Kook en Geniet deur S. J. A. De Villiers Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Koek** 3 eetlepels kommersiële drink-sjokolade 1/2 koppie kookwater 1 koppie meelblom 3/4 koppie strooisuiker 1 1/2 teelepels bakpoeier 1/4 teelepel sout 1/4 koppie plantaardige olie 4 eiers -- wit en geel apart 1 teelepel vanieljegeursel 1/2 teelepel rooi kleursel 1/4 teelepel kremetart **Sjokoladevulsel** 1 pound versiersuiker 1/4 pound botter 1 egg yolk 1 eetlepel cocoa powder 1 eetlepel boiling water Vanieljegeursel Los die sjokolade op in die kookwater en laat dit afkoel. Sif die meelblom, strooisuiker, bakpoeier en sout saam. Maak 'n holte in die middel van die meelmengsel en gooi die olie, ongeklitste geel van die eiers, geursel, kleursel en sjokolade daarin. Meng dit baie goed. Klits die wit van die eiers en die kremetart styf en vou dit liggies in. Gooi die beslag uit in twee laagkoekpanne van 8 of 9 duim deursnit wat gesmeer is en bak dit 20 tot 30 minute lank in 'n matige oond (350F/180C). Laat dit afkoel en sit sjokoladevulsel tussen die lae en verier die koek bo-op daarmee. Sjokoladevulsel Brei die botter met 'n houtlepel en werk die versiersuiker daarin. Meng 1 eetlepel kakao met 1 eetlepel kookwater en voeg dit by. Meng dit goed en gebruik vanieljegeursel daarby. Indien verkies, kan die styf geklitste wit van 2 eiers, soet gemaak met versiersuiker, bygevoeg word om 'n ligter tekstuur te gee. From Kook en Geniet, Suid-Afrikaanse Kook- en Resepteboek deur S. J. A. De Villiers; uitgegee deur die skryfster; sewentiende hersiene druk; 1964. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 17 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 5g Fat (79.0% calories from fat); 3g Protein; trace Carbohydrate; 0g Dietary Fiber; 213mg Cholesterol; 7mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Sourdough Recipe By : Doug Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup coarsely ground rye 1/4 cup unsweetened pineapple juice 1/4 cup unbleached white flour 1/4 cup filtered water 1/4 cup unbleached white flour -- additional 1/4 cup filtered water -- additional I bought some rye kernels and ground them to a course flour in the blender. Took 1/4 cup of that flour, added 1/4 cup unsweetened pineapple juice, mixed it up well, covered it loosely with plastic wrap, set it on a counter in the kitchen. Stirred heck outta it about every few hours. Let it stay there overnight, stirred some more every four hours the next day. Let it sit overnight again and did it all over again. Then day 3, I added 1/4 cup unbleached white flour, 1/4 cup filtered water, stirred again and let sit again. The water must NOT have chlorine in it, so be sure to use filtered or bottled water, well water, spring water, anything BUT chlorinated water, as chlorine kills sourdough spores! So, by this time your sourdough should be showing some sign of life, in the form of bubbles in the starter and a noticeable sour odor. Keep feeding this once a day, with 1/4 cup white unbleached OR all purpose flour and 1/4 cup filtered water, stirring well after each addition. If you do not have a sour smell or no bubbles, dump it and start again. This should however work and you will have a good viable sourdough starter. This may be kept covered on a warm counter in the kitchen and fed every day until you have a sufficient amount to make a good loaf of bread. If you wish to keep your starter for a couple of weeks, put it in the fridge, covered. Just take it out, let it warm up, feed it again, same as before, equal amounts flour and water, stir like crazy, then cover loosely and let it sit on counter. Then measure out the amount required for your loaf of bread, re-feed it and away you go for the next loaf. Cheers, old Doug on Vancouver Island BC Doug's Notes: A year or so ago, I became interested in sourdough and decided to learn as much as possible about starters and the science of building a viable sourdough starter. As Hallie is aware, Marie is the baker in our home, I do the cooking. As we both enjoy sourdough and the only time we got it was when a local market chain had it as a feature and also as Marie has been baking all of our bread for many years, that was not often. So, after a few attempts at creating a starter of my very own, a friend in Idaho sent me a sample of his starter. With it re-constituted, I did get a good starter. Unfortunately, last summer, through neglect, it died on me. So, last fall, I built another one and this time have had a great starter, very viable, very alive. So, for anyone interested in building their very own little friend in a jar :-)), here is how I did it. Contributed to the FareShare Gazette by Doug; 11 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sourdough Bran Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter 3 tablespoons honey 1 package dry yeast 3/4 cup milk and water -- equal mixed, lukewarm 1 egg -- beaten 3 tablespoons butter 1 teaspoon sea salt 1 1/2 cups bran cereal --(bran buds, All Bran) 2 cups whole wheat flour 1 cup white unbleached flour -- (or more) Measure sourdough into a large mixing bowl. Add honey and blend well. Dissolve yeast in the warm water/milk mixture. Add to sourdough mixture along with egg, butter and salt. Add cereal and whole wheat flour, mix well by hand. Add enough white flour until dough cleans the side of the bowl. Turn out onto a lightly floured surface and knead two minutes. Place in a greased bowl, turning once to oil all surfaces. Cover with a cloth and set in a warm place for an hour. Punch down, then shape into a loaf and place in greased loaf pan. Cover with cloth again and set in a warm draft free spot for an hour. Bake at 375F (190C) for 30 - 40 minutes or until golden brown. If the top gets too brown, cover with foil. Remove from oven and remove from pan immediately. This is a great loaf, I weighed it after it was out of oven and it weighed in at one pound 4 ounces. Cheers, Doug on Vancouver Island BC Contributed to the FareShare Gazette by Doug; 13 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Spicy Garlic Lime Drizzling Sauce Recipe By : Tyler Florence, Food 911 Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 garlic clove -- minced 2 jalapeno peppers -- chopped 1/4 cup red wine vinegar 1 bunch fresh cilantro -- finely chopped 2 limes -- juiced [about 5 tablespoons] 1 cup extra virgin olive oil Salt and pepper -- to taste Combine all ingredients in a blender or food processor and puree until smooth. Taste and season with salt and pepper. NOTES - I've used this sauce as a salad dressing, in a "Mexican" pasta salad and with the pork. I think it would also be good with couscous and veggies or a potato and green bean salad. Rating : 4 Publication : www.foodnetwork.com Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 21 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 22g Fat (94.6% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List

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