Today's New Recipe mmm!

[OneHillWonder]

We are trying to eat a bit less meat at the minute and experimenting with some veggie recipes...
Had this one yesterday.

Vegeree - a veggie alternative to kegeree :thumbup:

3 onions
2 courgettes
1 large aubergine
(Note – this is what the recipe said & what I used last night, but I reckon I will chuck in a bit more variety next time, maybe some carrots and parsnips ).
Teaspoon of curry powder
Bit of oil for roasting the veg
4 eggs
300g rice

Chop the veggies into big chunks, then put them in a roasting tin and cover in a bit of oil.
Sprinkle a teaspoon of curry powder over them and toss them to spread the curry powder around. (NOTE: the recipe said to use a teaspoon but I think more like 2, depending on what sort you use).

Roast for about 40 minutes GM5.

Meanwhile cook the rice as normal, and boil the eggs for 8 minutes.

When the veg and rice are done, mix them up in the roasting tin, cut the hard boiled eggs in half and serve them on top of the vegeree.

Dead easy, filling and yummy :thumbup:

I made some garlic flatbreads to go with them and they were even better, if I do say so myself.

[Stef F]

We are trying to eat a bit less meat at the minute and experimenting with some veggie recipes...
Had this one yesterday.

Vegeree - a veggie alternative to kegeree :thumbup:

3 onions
2 courgettes
1 large aubergine
(Note – this is what the recipe said & what I used last night, but I reckon I will chuck in a bit more variety next time, maybe some carrots and parsnips ).
Teaspoon of curry powder
Bit of oil for roasting the veg
4 eggs
300g rice

Chop the veggies into big chunks, then put them in a roasting tin and cover in a bit of oil.
Sprinkle a teaspoon of curry powder over them and toss them to spread the curry powder around. (NOTE: the recipe said to use a teaspoon but I think more like 2, depending on what sort you use).

Roast for about 40 minutes GM5.

Meanwhile cook the rice as normal, and boil the eggs for 8 minutes.

When the veg and rice are done, mix them up in the roasting tin, cut the hard boiled eggs in half and serve them on top of the vegeree.

Dead easy, filling and yummy :thumbup:

I made some garlic flatbreads to go with them and they were even better, if I do say so myself.

This sounds tasty, I'm definitely going to give it a try. Could the eggs be swapped...for something like tuna?

[OneHillWonder]

No reason why not Stef. A traditional kegeree consists of the above but with flaked fish and not as many veggies (but does usually have eggs).

Many variations to choose from :thumbup:

[Mountain Goatess]

FIGGY PUDDING CHRISTMAS CAKE

Serves 12
PREP 20 mins TOTAL TIME 1hr 50 mins plus cooling

GET AHEAD The cake will keep for upto a month, wrapped in nonstick baking paper, in an airtight container. Ice the cake the day before cutting.

125g soft unsalted butter
150g dark brown soft sugar
100g black treacle
3 medium eggs
50ml ruby port
2 tsp ground ginger
1tsp mixed spice
250g dried figs, chopped
175g seedless raisins
100g glace ginger
100g shelled pistachios
200g plain flour
1/4 tsp bicarbonate of soda
1-2 tbsp dark rum or brandy
1 x 450g pack ready rolled white icing
icing sugar for dusting
2 tbsp apricot jam
edible gold glitter and gold balls, optional

1-Preheat the oven to 180oC, fan 160oC, gas 4 and line a 19cm loaf tin, 7cm deep, with nonstick baking paper.
Beat the butter and sugar until smooth, then beat in the treacle.
Add the eggs, one at a time, and beat well, then stir in the port and spices.

2-Stir in the chopped figs, raisins, glace ginger and pistachios.
Sift in the flour and bicarbonate of soda and stir well.
Spoon into the loaf tin and bake for about 1hr 30 mins, or until a skewer comes out clean.

3-Leave in the tin until just warm, then drizzle some rum evenly over the top and leave until cold.

4-To ice the cake, unroll the icing on a work surface lightly dusted with icing sugar and cut to the same dimensions as the cake top.
Cut out star shapes from the remaining icing.

5-Warm the apricot jam, then sieve it to remove any lumps.
Brush the top of the cake wih a thin layer of the jam.
Place the white icing on top.
Brush the underside of the stars with a little water and press onto the cake.
Dust wih edible gold glitter and decorate with gold balls, if using.

[Stef F]

FIGGY PUDDING CHRISTMAS CAKE

Serves 12
PREP 20 mins TOTAL TIME 1hr 50 mins plus cooling

GET AHEAD The cake will keep for upto a month, wrapped in nonstick baking paper, in an airtight container. Ice the cake the day before cutting.

125g soft unsalted butter
150g dark brown soft sugar
100g black treacle
3 medium eggs
50ml ruby port
2 tsp ground ginger
1tsp mixed spice
250g dried figs, chopped
175g seedless raisins
100g glace ginger
100g shelled pistachios
200g plain flour
1/4 tsp bicarbonate of soda
1-2 tbsp dark rum or brandy
1 x 450g pack ready rolled white icing
icing sugar for dusting
2 tbsp apricot jam
edible gold glitter and gold balls, optional

1-Preheat the oven to 180oC, fan 160oC, gas 4 and line a 19cm loaf tin, 7cm deep, with nonstick baking paper.
Beat the butter and sugar until smooth, then beat in the treacle.
Add the eggs, one at a time, and beat well, then stir in the port and spices.

2-Stir in the chopped figs, raisins, glace ginger and pistachios.
Sift in the flour and bicarbonate of soda and stir well.
Spoon into the loaf tin and bake for about 1hr 30 mins, or until a skewer comes out clean.

3-Leave in the tin until just warm, then drizzle some rum evenly over the top and leave until cold.

4-To ice the cake, unroll the icing on a work surface lightly dusted with icing sugar and cut to the same dimensions as the cake top.
Cut out star shapes from the remaining icing.

5-Warm the apricot jam, then sieve it to remove any lumps.
Brush the top of the cake wih a thin layer of the jam.
Place the white icing on top.
Brush the underside of the stars with a little water and press onto the cake.
Dust wih edible gold glitter and decorate with gold balls, if using.

Thanks I'm definitely going to have to try this

[Grouse]

Dr Tool is yer man he's the one with the goldmine.

[stevefoster]

And so far Klondike Tool is keeping it to himself

[daz h]

MG that xmas cake sounds very nice. Feel free to send me some.Now heres what i made earlier Laidbackbreadandbutterpudding. Thick white sliced loaf, butter all the slices with stork, cut the crusts off. Cut into triangles, lay in your oven square dish, about 8 inch square. Tip 3 oz of white caster sugar in a bowl. Chuck in three eggs and whisk. Tip 1/2 pint semi skimmed milk in a saucepan with big tub of double cream. Heat up , not too hot. Then whisk in the caster and eggs to make your custard.Tip it over the layered out slices till just covered.Throw a few raisins on top. 40 mins at 180 Anyone can make it. Dont eat too much its mega calories. Oh tip half a spoon of vanilla extract in. Pods if your posh.

[Stef F]

MG that xmas cake sounds very nice. Feel free to send me some.Now heres what i made earlier Laidbackbreadandbutterpudding. Thick white sliced loaf, butter all the slices with stork, cut the crusts off. Cut into triangles, lay in your oven square dish, about 8 inch square. Tip 3 oz of white caster sugar in a bowl. Chuck in three eggs and whisk. Tip 1/2 pint semi skimmed milk in a saucepan with big tub of double cream. Heat up , not too hot. Then whisk in the caster and eggs to make your custard.Tip it over the layered out slices till just covered.Throw a few raisins on top. 40 mins at 180 Anyone can make it. Dont eat too much its mega calories. Oh tip half a spoon of vanilla extract in. Pods if your posh.

Mmmm this sounds yummy. I have vanilla pods; does that make me posh :closed:

[PaulE]

Very simple but tasty one tonight. Made somme hazelnut pesto, with tagliatelli and chicken.

100g hazelenuts, toasted for a few minutes in a hot dry pan
A large handfull basil including stalks
A decent sized chunk of parmesan cheese
About a lemon worth of juice
Plenty of extra virgin olive oil

Stick the nuts, cheese, basil and juice in a food processor and blend for a bit. Slowly pour in the oil (still pulsing thr processor) until it looks like pesto.... Dollop onto pasta, stir it all about, add some whatever- I fried some strips of chicken in olive oil and oregano.

Went down well with Mrs E and with todler E.