Recipes for scrumptious and reasonably healthy food

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Originally Posted by Techno Commander

Best to make them in secret. :)

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D'oh! :doh:

In a closet?

And call them pizzas. :)

Had this again for dinner tonight. Twas 'andsome ;)

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Originally Posted by Effem

Now that we have Marrows in the shops, here is a delicious recipe that is a world away from just boiling or stuffing the poor things :eyebrows:

INGREDIENTS

Marrow
Oil or butter
1 large onion
Plain Flour
Half a pint of soured cream
Fresh or dried Dill
Bacon (smoked)
Chorizo (Optional)
Salt & Pepper



Peel, de-seed and roughly grate the marrow. Put in a large bowl, add a couple of tablespoons of salt and leave to stand for at least 30 minutes. This draws the liquid out of the marrow so you can control the consistency of the dish - you don't want to end up with a runny soup!

Peel and finely chop a large onion, sweat it off in some butter or oil in a large saucepan, but do not allow it to brown. Add a couple of heaped tablespoons of plain flour to make a roux paste, but don't make it too thick.

Drain the marrow and place in a clean tea towel. Squeeze as much liquid as is possible from the marrow, then add to the onions/roux mix in the saucepan. Add half of the soured cream and a little water to make the mixture "loose" but not runny. Add seasoning and some dill weed. Fit a lid to the saucepan and simmer gently for around 30 minutes stirring often until the marrow is cooked and tender.

Cut up the bacon and fry until brown and crispy, add to the saucepan just before serving, then add the remainder of the Soured Cream and some more dill weed to refresh the beautiful aroma of this wonderful herb. To add a dash more pep, finely chop up some Chrorizo and add it to the bacon.

Serve with fresh crusty bread and butter.

Lovely :eyebrows:

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Stuffed Bell peppers:MMMMMMMMMM
Take a largeish Cast iron duch oven and sautee 3 large white onions and a bulb of garlic in butter.

8 Bell peppers cut the stems out then an inch or 2 down cut the top off and clean them out and rinse the inside.

Mix ground beef 4 to 5 pounds with 3 white onions and a bulb of garlic and 4 diced tomatos,put some chopolti season,oragono,tarrogon,Basil,salt,pepper and a table spoon of liquid smoke in the mix an kneed it all in good.

Make spanish rice a can of tomato soup rice and water and cook it half way till just softened and just getting the red color.Then mix it in with every thing else.

Then stuff the peppers with the mix and fit them into the large dutch oven and place the tops on the peppers,put the rest of the mix around them in the pot.

pour 4 cans or more of tomato soup or tomato sauce over the top and simmer on low for 3 hours.

Then laddle off the juice and wisk with white flour and a little beer till the gravy is thick then pour it back in and simmer for a few min.
Take the lid off and let it stand for 20 min. and eat.

more pics.

The last picture is the peppers upside down to dain the water out after cleaning.

This is pretty easy and tastes great. One pot job. You will however need a potato masher or blender. Makes about 6 portions.
One tablespoonful of margarine or butter
7 medium parsnips
1 cooking apple
2 pints of vegetable stock. Try to buy stock with reduced salt.
150 ml of single cream
Parsley and sage and black pepper and 2 cloves. Fresh is best. Get a pepper mill.
A couple of slices of wholemeal bread
Some stilton cheese. Nice, but not vital.

Prolly need the big pot.
Scrub or peel the parsnips and apple. Chop the ends off the parsnip and core the apple.
Cut both apple and parsnip into as small a pieces as you can manage.

Melt the butter in the pot. Want it hot but not burnt.
Tip in the chopped apple and parsnip and give it a stir. Put the lid on the pan and turn the heat as low as you can. Cook for about ten mins stirring occasionally to stop it sticking.
Use boiling water to make the two pints of stock. If you don’t have a measuring jug use a beer glass.
Add the stock and 4 sage leaves or half a teaspoonful, and the 2 cloves to the pot and turn the heat up so the pot boils.
Turn the heat right down and simmer until the parsnips are soft, about 25 mins.
After about 20 mins of cooking dig out the cloves and the sage leaves if you used leaves and get going with the masher. You’re looking to get most of the lumps out. You can keep it on the heat while you mash.
Once you’ve mashed, pour in the cream. Try not to boil it and add some black pepper.
Chuck in plaenty of fresh parsley right at the end.

This is good with very lightly toasted whole meal bread and a few small chunks of stilton cheese thrown in.

Its called Parsnip and apple soup.

Nice one, John - just right for this time of year! :)

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2 pints of vegetable stock. Try to buy stock with reduced salt.

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Or make your own? ;)

I do love parsnip soup. Curried parsnip soup is gorgeous. Have you tried that?

Marco.

Yum! Spicy parsnip soup's a regular in this house.

Marco.
“Or make your own? ;)”
Indeed Marco, you can’t beat home made stock but the making of it requires a bit of planning ahead; something I’m not known for :rolleyes:

I haven’t tried curried parsnip soup. I do make curries but I make my own paste and that’s fairly time consuming and of course, referring to the planning bit, I’ve usually run out of something :doh: