Food Delights

Chocolate Mousse Loaf

"This showstopping loaf would make a tempting centerpiece for the most sumptuous holiday table."

315 ml whipping cream, divided
2 egg yolks
300 g semisweet baking chocolate
75 g butter or margarine
80 ml light corn syrup
20 g confectioners' sugar
3 ml vanilla extract
RASPBERRY SAUCE:

190 g frozen raspberries, thawed
40 ml light corn syrup

In a bowl, whisk 1/2 cup whipping cream and egg yolks; set aside. In a 3-qt. saucepan, heat chocolate, butter and corn syrup over low heat until chocolate and butter are melted. Remove from the heat. Stir about 1 cup into the egg yolk mixture; return all to the pan. Cook and stir over low heat until mixture coats the back of a metal spoon or reaches 160 degrees F. Remove from the heat; cool. In a mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form. Fold into chocolate mixture until well blended. Pour into a 9-in. x 5-in. x 3-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours.
For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce.

Notes

This was a much appreciated recipe. It is a bit heavy, wonder I can make it lighter with more foamy cream.

Keywords

lang:en dessert

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Source
Daphene Mille (allrecipes.com)

Servings
12

Preparation times
- Prep: 15 Minutes; - Cook: 15 Minutes; - Total Time: 30 Minutes

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Mixed Vegetable Balti

2	tablespoon	sunflower oil
1	large	onion, chopped
3		garlic clove, chopped
4	cm	root ginger, finely chopped
2		mild green chillies, deseeded and chopped
6		cloves
6		cardamom pods, roughly crushed
1	teaspoon	coriander seeds, roughly crushed
1	teaspoon	cumin seeds, roughly crushed
1	teaspoon	turmeric
1	teaspoon	paprika
1		lemon, peeled rind
600	ml.	vegetable stock
400	gram	can chopped tomatoes
250	gram	broccoli, cut in florets, stalks sliced
75	gram	sugar snap peas
75	gram	okra, halved lengthways

1 Heat the oil in the pan, add the onion and fry for 5 minutes, stirring, until softened. Add the garlic, ginger, chillies and spices and cook for 1 minute. Stir in the lemon rind, stock, tomatoes and seasoning and bring to the boil. Cover and simmer for 20 minutes, stirring occasionally, until thickened.

2 Stir in the broccoli, cover and cook for 5 minutes. Add the sugar snap peas and cook for 2 minutes, then add the okra and cook for a further 2 minutes. Garnish with coriander and serve with Pilau Rice and warmed naan bread.

Nutritional information per serving

Per serving: 156 calories, fibre 4g, carbohydrate 11g, fat 10g, sat. fat 1g, protein 7g, add. sugar none, salt 0,66g

Keywords

lang:en main course

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Source
BBC Vegetarian Good Food 1998 (apr) p29

Servings
4

Preparation times
Prep: 15 Minutes Cook: 35 Minutes

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Brochettes van deegballetjes

1	pak	deegballetjes (gnocchi)
1	grote	courgette
200	gram	vaste schapenkaas
12		cherrytomaatjes
4	eetlepel	kiemolie
1,5	theelepel	provençaalse kruiden
		zout
		zwarte peper
		aluminiumfolie
6	lange	houten spiesen

1 Bereid de gnocchi zoals op de verpakking beschreven staat en laat ze afkoelen. Courgette schoonmaken en in schijven snijden. Schapenkaas in plakken snijden.

2 Afwisselend gnocchi, courgetteschijven, kaasplakjes aan de spiesen rijgen. Aan de uiteinden cherrytomaatjes prikken.

3 Olie met de kruiden mengen en met peper en zout op smaak brengen. Leg elke brochette op een stuk aluminiumfolie en druppel er kruidenolie overheen. De folie dichtklappen en in ongeveer 20 minuten laten garen.

Notes

De grill-tijd is veel te hoog. Dan is de kaas al helemaal gesmolten.

Nutritional information per serving

per portie:
465 kcal / 1943 kJ, 18 g eiwit, 29 g vet, 29 g koolhydraten, 3 g ballaststoffen.

Keywords

lang:nl barbecue

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Source
Vegetarisch Fit 4, pp24

Servings
6

Preparation times
Prep: 40 Minutes Grill: 20 Minutes

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Marinated Couscous with Harissa Tomatoes

250	gram	couscous
350	ml.	hot vegetable stock
4		sun-dried tomatoes in oil, drained and chopped
50	gram	pitted black olives, quartered
1	tablespoon	capers
30	gram	fresh coriander leaves, chopped
		----For the tomatoes----
1	tablespoon	olive oil
2	teaspoon	harissa paste
6		plum tomatoes, halved
40	gram	rocket

Look out for harissa (Moroccan chilli paste) in the spice or 'special selection' areas of most large supermarkets. Alternatively, mix a little chilli sauce into 2 teaspoons tomato purée and use that instead.

1 Place the couscous in a shallow dish and pour over the stock. Leave to stand for 10 minutes until all the stock has been absorbed. Fluff of with a fork.

2 Meanwhile, brush a large griddle pan with 1 teaspoon of the oil and heat until smoking. Mix the remaining oil with the harissa and spread over the cut side of the plum tomatoes. Place cut-side down on the griddle and cook for 2 minutes.

3 Stir the sun-dried tomatoes, olives, capers and coriander into the couscous and season.

4 Divide the couscous between the serving plates. Arrange the tomatoes over the couscous, top with the rocket and serve.

Nutritional information per serving

Per serving: 243 calories.
fibre 2g, carbohydrate 38g, fat 9g, sat. fat 1g, protein 6g, added sugar none, salt 1.1g

Keywords

lang:nl maincourse

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Source
BBC Vegetarian Good Food 1999 (apr) p59

Servings
4

Preparation times
Prep: 10 Minutes Cook: 15 Minutes

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Eierkroketjes

6		eieren
1	kleine	ui
30	gram	margarine
½		bouillonblokje
60	gram	bloem
2	dl	melk
50	gram	Boursin
		zout, peper
10	eetlepel	paneermeel
		frituurolie

Voorbereiden
4 eieren in 10 min hardkoken. Laten schrikken en pellen. Laten afkoelen. In stukjes snijden. Ui pellen en heel fijn snipperen.

In pan margarine smelten. Ui toevoegen en ca 3 min. zachtjes bakken. Bouillontablet erboven verkruimelen. 35 gram bloem erdoer roeren to dik gebonden saus. Met deksel op pan ca 3 min. zachtjes koken. Af en toe roeren. Op smaak brengen met zout en peper.

Diep bord met koud water afspoelen. EImengsel erin scheppen en gladstrijken. Koud laten worden. Intussen in bord rest van bloem strooien. In diep bord 2 eieren loskloppen. In ander diep bord paneermeel strooien.

Eimengsel in 12 gelijke punten snijden. Hiervan stevige kroketjes vormen. Kroketjes eerst door bloem wentelen. Overtollig bloem eraf schudden. Dan door ei halen en tenslotte door paneermeel wentelen. Tot gebruik afgedekt in koelkast leggen.

Vergiet bekleden met keukenpapier.

Bereiden
In frituurpan olie/vet verhitten tot 175°C (vet/olie is heet als erin gelegd stukje brood begint te bruisen). Intussen schaal voorverwarmen. Kroketjes met 4 tegelijk in ca 3 min. goudbruin frituren. In vergiet even laten uitdruipen. Op warme schaal leggen.

Lekker met gebakken aardappelen en gemengde salade met kruidensausje.

Nutritional information per serving

kcal pp: 620

Keywords

lang:nl; bijgerecht

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Source
TIP (1989) 3, p50

Servings
12

Preparation times
Prep: 45 Minutes Stand: 90 Minutes Bake: 25 Minutes

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Pasta with shredded greens and pesto

225	gram	potatoes (new), halved if large
225	gram	spring greens, shredded
150	gram	french beans, halved
2	tablespoon	olive oil
275	gram	dried linguine or tagliatelle
4	tablespoon	pesto sauce
2	tablespoon	pine nuts, toasted (optional)
		seasoning

1 Cook potatoes in boiling salt water for 12-15 minutes until tender. Blanch greens and beans in boiling water for 2 minutes, drain, refresh under cold water and pat dry.

2 Cook the pasta according to packet instructions until al dente.

3 Meanwhile, heat the oil in a large frying pan, add the potatoes and fry over a medium heat for 5-6 minutes. Add the greens and beans and fry for a further 3-4 minutes.

4 Drain the pasta well and stir into greens with a pesto sauce and seasoning. Serve at once garnished with pine nuts, if using.

Notes

We used spinach in stead of spring greens.

Nutritional information per serving

Per serving:

434 calories
protein 13g
carbohydrate 65g
fat 16g
sat. fat 2g
added sugar none
fibre 5g
salt 0,57 g

Keywords

lang: main course

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Source
BBC Vegetarian Good Food 1994 (mar) p54

Servings
4

Preparation times
Start to finish: 25 Minutes

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Basic Baked Potato

large (225gr)

potato

1 Preheat the oven to 200C/400F/Gas 6. Scrub the potato in clean, cold water and pat dry.

2 Pierce the potato several times with a skewer. Place directly onto the oven shelf and bake for 45-60 minutes until soft.

3 For those who prefer a crunchy skin and fluffy centre, leave the potato in the oven for an additional 15-20 minutes. For a softer skin, rub a little oil into the surface of the potato before baking.

Keywords

lang:en

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Source
BBC Vegetarian Good Food 1994 (mar) p24

Servings
1

Preparation times
Bake: 60 Minutes

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Creamy Tomato Pasta

350	gram	Fettucini
2	teaspoon	olive oil
1		red onion, finely chopped
1		garlic clove, crushed
4	large	tomatoes, chopped
50	gram	frozen petit pois
10		black olives, chopped
100	gram	mascarpone cheese
4	tablespoon	dry white wine
1	tablespoon	fresh flatleaf parsley, chopped
		seasoning

1 Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.

2 Meanwhile, heat the oil in a pan and cook the onion and garlic for 4 minutes until soft. Add tomatoes, reduce heat and simmer gently, covered for 5 minutes. Season to taste and stir in the petit pois, olives, mascarpone and white wine. Heat gently until a sauce is formed. Drain the pasta and toss in the sauce with the flatleaf parsley. Serve a once.

Keywords

lang:en main course

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Source
BBC Vegetarian Good Food 1996 (apr) p68

Servings
4

Preparation times
Prep: 10 Minutes Cook: 20 Minutes

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Mozzarella and Tomato Hedgehogs

4		potatoes, freshly baked
225	gram	mozzarella, thickly sliced
8		sun-dried tomatoes, sliced
2	cloves	garlic, crushed
1	tablespoon	fresh parsley, chopped
		seasoning

1 keep the oven at 200ºC/400F/gas 6. Make 4 deep cuts widthways across the top of each potato. Arrange the mozzarella, sun-dried tomatoes, garlic, parsley and a little seasoning inside each split.

2 Return the potatoes to the oven for 10 minutes, until the mozzarella is bubbling and serve immediately.

Notes

Heerlijk, aardappels niet te groot, baktijd echt nodig. Als met mozzarella doe dat er in voor het serveren anders smelt het eruit.

Nutritional information per serving

Per serving:

495 calories, protein 23g, carbohydrate 71g, fat 15g, saturated fat 8g, added sugar none, fibre 7g, salt 1,45g.

Keywords

lang:en

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Source
BBC Vegetarian Good Food 1994 (mar) p24

Servings
4

Preparation times
--

Related items

Basic Baked Potato

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Groenterijstpannetje met een saus van chili en honing

400	gram	sugar snaps
1		mango
		zout en peper
250	gram	basmatirijst
1		rode chilipeper
1	teentje	knoflook
1	stukje	verse gember
1		sjalotje
2	eetlepel	sesam olie
150	milliliter	kant-en-klare groentebouillon
6	eetlepel	sojasaus
2		limoenen, sap
2	eetlepel	vloeibare honing
1		gele paprika
3		bosuitjes

Het kruidige mengsel van honing, chilipepers, en mango geeft dit gerecht een exotisch tintje.

Laat de rijst gaar koken. Haal de pitjes uit de chilipeper en snijd deze in ringen. Snijd de knoflook, gember en het sjalotje fijn. Verwarm 1 eetlepel olie. Bak de chilipeper, knoflook, gember en het sjalotje goudbruin. Doe er 2 eetlepels bouillon en 3 eetlepels sojasaus bij. Voeg het limoensap en de honing toe. Laat het geheel op een laag vuur koken tot er een gebonden saus ontstaat. Snijd de paprika in blokjes, de bosui in ringetjes en maak de sugarsnaps schoon. Schil de mango en snijd het vruchtvlees in smalle reepjes. Verhit de rest van de olie. Bak de groenten kort en blus af met de rest van de bouillon. Laat het geheel op een hoog vuur en onder continu roeren vijf minuten koken. Meng de mango erdoor. Breng op smaak met sojasaus, zout en peper. Schep de rijst en de groenten op een bordje en serveer met de chili-honingsaus.

Nutritional information per serving

kcal: 480 pp

Keywords

lang:nl hoofdgerecht

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Source
Sla (mei/jun 2001) p55

Servings
0

Preparation times
Prep: 15 Minutes Cook: 15 Minutes

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