Latest post on 2012/03/20 at 17:57:24
Here are my staples:
I make this in the pressure cooker so I'm guessing you'd have to add 1 more cup stock if not using a pressure cooker. Not a big deal if you don't end up with enough liquid as you can always add a bit when you add the rice if need be.
1 large onion, roughly chopped
1 tbsp olive oil
1 cup small black lentils, washed well
1/2 cup short or medium grain rice
6 cups beef (or veg) stock
Salt to taste
fry onion till golden
Add 1 cup lentils
Stir 1 - 2 minutes on medium
Bring to pressure and cook 8 minutes
Quick release then drain lentils reserving liquid
Add rice and add back 1 1/4 cup liquid and any salt you want to add and cook normally until rice is done.
1 large onion
1 tbsp olive oil
1/2 cup tomato paste
1 cup beef (or veg) stock
1 tsp ground cumin
1 tbsp white vinegar
Dash hot pepper (optional)
Add tomato paste and fry stirring, 1 min
Add stock, cumin, white vinegar, hot pepper and simmer
Sauce should be fairly thick
Boil elbow macaroni
Garnish: Fry 1 large chopped onion till quite dark then drain on paper towel
Make a mound of the lentil and rice mixture on a serving dish.
Top with macaroni
Add a thin layer of sauce on top of macaroni (this is just for presentation. The rest of the sauce is served in a bowl for people to add as they like)
Sprinkle fried onion on top
Serve with a finely chopped salad of lettuce, tom, cucumber with a very basic dressing made of olive oil, salt and white vinegar. (should be quite tangy)
Of course, you don't have to bother with the presentation. I normally serve the lentils and rice in a big bowl with the pasta in another and the sauce in another and I don't bother with the fried onions. But I make LOTS of the salad!
Gratin De Courgettes
1 tablespoon butter
1 large onion – chopped (not too fine)
5 large zucchinis - cubed into bite size pieces
1 cup beef stock
Fry the onion in butter.
When onion is slightly golden add courgettes with a pinch of salt and simmer (covered) on very low heat until courgettes are beginning to become tender.
Add 1 cup beef stock.
Don’t forget to stir fairly often so courgettes don’t burn.
Add pepper to taste and continue to simmer till tender but don't let them go too soft
Drain courgettes and reserve liquid
Make béchamel with half milk and half liquid from courgettes.
Add parmesan and ementhal to the béchamel
You don't want your béchamel to be too thin but not too thick either. When the dish is done, it should still be fairly sloppy when served.
Place courgettes in an oven proof dish and carefully mix in the béchamel
Cover with some more parmesan and place under the grill till the cheese browns a little
1 cup Feta cheese
1 cup Labneh (or ricotta)
1kg chopped spinach
6 Green onions
¼ - ½ teaspoon nutmeg
Cool in cold water then drain well and chop if not already chopped. Squeeze out as much water as possible.
Roughly chop green onions and fry until tender
In a bowl, break up feta. Add labneh, spinach, green onions, eggs and a dash of nutmeg
Layer 5 layers of phyllo brushed with butter in a dish with edges of phyllo hanging over side
Put mixture in dish and fold phillo over the top. If it doesn't fold all the way over the top then add more phyllo on top to cover.
Anyone else got something to share?? I'm getting hungry! ;-)