Forum Posts

Susanne Schenck
Jun 08, 2017
In Recipe & Menu Ideas
Im not sure if you guys follow the series but we do.... We have tried recipies from here and they are nummy...You can follow the link and fi watch every episode from this new season and prior seasons. It's really a great show and inspiriting to try their recipes. Its just phenomenal that they list so many, maybe even all on their website. We never had a bad recipe yet.... This is the website. https://tenplay.com.au/channel-ten/masterchef/recipes/all-recipes
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Susanne Schenck
Jun 08, 2017
In Recipe & Menu Ideas
Melba's pasta Noodles of your choice 1/2 onion, chopped 1-2 cloves of garlic, chopped 1 carrot, chopped 1 celery stick, chopped 4-6 tomatoes Handful of fresh basil, chopped Dash of white wine Olive oil salt, pepper parmesan cheese Turn on a huge pot of water. Prepare your tomatoes. On the side with the part you normally cut out, take a knife and make an x across the mark maybe 1-2 inches long in each direction cutting thru the skin only. When it boils, put the tomatoes into the water. let them boil 4 minutes or until you can see the skin starting to fall off. Remove the tomatoes and put them into a bowl with ice/water mixed. I now let them stay a minute or so in here. Add pasta and start your timer in the now empty big boiling pot, add a dash of salt to it (the flavor of the water should be like the ocean in salinity) Simultaneously, I add the olive oil into a medium hot stirfry/wok and then add the carrot, garlic, onion and celery and salt and pepper and let it cook maybe 5 min. I now get the tomatoes from the ice bath and remove the skin without burning my fingers. i cut out the mark thats at the end after i dump it into the stirfry pan with the rest of the veggies. i smash the tomatoes in with the veggies. Then i add the basil to it and maybe an ounce of wine and let it cook a few minutes. sometimes we serve this with parmesan cheese and make it a vegetarian dish. sometimes i buy some good sausage and cut into pieces and stirfry and add on top. this is really very simple but very delicious. My hubby likes more tomatoes in his sauce, so i often add a few extra.
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Susanne Schenck
Jun 08, 2017
In Recipe & Menu Ideas
I wrote under kohlrabi the same kind of recipe but wanted to point out that with the veggies we have gotten lately, i love love love to do a mix of peeled finely into hash brown size veggies with greens and onion/garlic with just a basic oil/salt/pepper combo. its very easy and you can prep more veggies then you need so you have left over for the following day. i will give an example of a recipe but please mix and match as you like. for those that are not a fan of chard, this is a great way to use it as a lot of the strong flavor goes away. Susannes veggie stirfry 1/2 onion, chopped 2-3 cloves of garlic, chopped finely or use a garlic press 2 carrots, peeled and shredded into hash brown size 1 parsnip, peeled and shredded into hashbrown size 1 kohlrabi, peeled and shredded into hash brown size 1 bunch chard or more olive oil or avocado oil salt, pepper cook the onion and garlic until translucent about 5 min on medium heat in the oil in a wok/stirfry pan and also add the salt and pepper. then add the carrots, parsnip, kohlrabi and cook for a few minutes, then add the greens--chard and cook another 5 min. you can substitute and change ratios, greens can be red or green kale, spinach or similar. personally i dont like an overwhelming amount of parsnips so i wont make it triple carrots fi but i do like the flavor in small amounts. you can also add celery. for variety add a curry paste and coconut milk and serve with quinoa or rice.
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Susanne Schenck
Jun 08, 2017
In Recipe & Menu Ideas
i really like this recipe for a raw beet use. 1-2 garlic cloves, finely grated or pressed in garlic press preferably 4 small beets, peeled and thinly sliced (hash brown size) 4 medium carrots, peeled an thinly sliced (hash bron size) 1 tbsp curry powder 3 tbsp apple cider vinegar 1/2 cup olive oil + 1-2 tbsp 1 tbsp dijon mustard 1/2 cup roasted nuts of your choice dash of lemon juice pinch of kosher salt preheat oven to 350, toss nuts in 1-2 tbsp olive oil, put on a baking sheet, season with salt. roast, turn once until they are golden brown. or you can do the same in a frying pan. prepare the beets and carrots. mix curry and olive oil in a sauce pan over medium heat, swirl occassionally, cool. mix garlic, vinegar, mustard in a blender, then add while motor is running the curry/oil cooled mix. blend until smooth and thick. add salt. todd beets in half of dressing in a bowl. season with salt. let sit until beets are softened maybe 8-10 min. add carrots, add the rest of the dressing and todd. season with salt and lemon juice. serve it topped with the roasted nuts. i thought it was too garlicky with 2 cloves so i would just add 1 clove. this is a really nice and unusual recipe though for a fresh beet salad and quick to do. you can omit roasting the nuts or quick throw them in a frying pan to cut time and the smaller you slice the beets the faster they soften.
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Susanne Schenck

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