recipe

This entry describes a recipe

20 Oct 2007

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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Chocolate Mousse Loaf
Source
Daphene Mille (allrecipes.com)
Servings
12
Preparation times
- Prep: 15 Minutes;
- Cook: 15 Minutes;
- Total Time: 30 Minutes
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04 Mar 2006

Mixed Vegetable Balti

2tablespoonsunflower oil
1largeonion, chopped
3garlic clove, chopped
4cmroot ginger, finely chopped
2mild green chillies, deseeded and chopped
6cloves
6cardamom pods, roughly crushed
1teaspooncoriander seeds, roughly crushed
1teaspooncumin seeds, roughly crushed
1teaspoonturmeric
1teaspoonpaprika
1lemon, peeled rind
600ml.vegetable stock
400gramcan chopped tomatoes
250grambroccoli, cut in florets, stalks sliced
75gramsugar snap peas
75gramokra, 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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04 Mar 2006

Brochettes van deegballetjes

1pakdeegballetjes (gnocchi)
1grotecourgette
200gramvaste schapenkaas
12cherrytomaatjes
4eetlepelkiemolie
1,5theelepelprovençaalse kruiden
zout
zwarte peper
aluminiumfolie
6langehouten 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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04 Mar 2006

Eierkroketjes

6eieren
1kleineui
30grammargarine
½bouillonblokje
60grambloem
2dlmelk
50gramBoursin
zout, peper
10eetlepelpaneermeel
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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04 Mar 2006

Pasta with shredded greens and pesto

225grampotatoes (new), halved if large
225gramspring greens, shredded
150gramfrench beans, halved
2tablespoonolive oil
275gramdried linguine or tagliatelle
4tablespoonpesto sauce
2tablespoonpine 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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04 Mar 2006

Basic Baked Potato

1large (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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04 Mar 2006

Creamy Tomato Pasta

350gramFettucini
2teaspoonolive oil
1red onion, finely chopped
1garlic clove, crushed
4largetomatoes, chopped
50gramfrozen petit pois
10black olives, chopped
100grammascarpone cheese
4tablespoondry white wine
1tablespoonfresh 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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04 Mar 2006

Groenterijstpannetje met een saus van chili en honing

400gramsugar snaps
1mango
zout en peper
250grambasmatirijst
1rode chilipeper
1teentjeknoflook
1stukjeverse gember
1sjalotje
2eetlepelsesam olie
150milliliterkant-en-klare groentebouillon
6eetlepelsojasaus
2limoenen, sap
2eetlepelvloeibare honing
1gele paprika
3bosuitjes
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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04 Mar 2006

Tajine d’Aubergine

200gramriz complet
4aubergines
4grossestomates
4petitsoignons
2goussesd'ail
50gramgraisse végétale
huile d'olive
2feuilleslaurier
1pincéenoix de muscade
sel
2c. à soupechapelure, (obtenue avec 1 biscotte émiettée)
• Faire revenir à huile d'olive, les oignons, les aubergines et les tomates pelées et coupées en tranches pendant quelques minutes.
• Faire cuire le riz et le rincer a l'eau froide pour que les grains se détachent bien.
• Superposer dans un plat à gratin les couches d'aubergines, de riz, de tomates et d'oignons.
• Ajouter les épices, le sel, saupoudrer de chapelure.
• Arroser de graisse végetale fondue et faire cuire trentes minutes à four moyen.

Keywords

lang:fr main course

 

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Source
Nouvelles recettes pur une alimentation saine (1986) C. et L. Clergeaud, ISBN: 2865400131, Ed. La Vie Claire
Servings
0
Preparation times
--
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17 Nov 2005

Zeytinyagli Kis Türlüsü

2grotewinterwortels
2groteaardappelen
2zoete aardappelen
250gramknolselderij
2uien
2preien
10eetlepelolijfolie
120gramlangkorrelrijst
1theelepelzout
1theelepelsuiker
zwarte peper, versgemalen
1theelepelpaprikapoeder
halfbosjedille
halfbosjepeterselie
Maak de wortelen, aardappelen en selderij schoon. Was ze, schil ze en snij ze in blokjes van een paar centimeter. pel de uien en hak ze fijn. Maak de preien schoon en verwijder de harde, groene bladeren. Was ze grondig en snij ze in stukken van ongeveer 2 centimeter.

Verhit de olie in een pan en stoof de groenten hierin gedurende ongeveer 10 minuten. Schep ze van tijd tot tijd om. Spoel de rijst in een zeef en die bij de groenten. Schenk er dan ene halve liter water bij en breng het op smaak met zout, suiker, veel peper en de paprikapoeder. Laat de groenten met het deksel op de pan ongeveer ene half uur op laag vuur stoven, schep de inhoud van de pan af en toe om en voorkom dat de groenten stuk koken. Schenk er als het nodig is nog wat water bij, zodat het gerecht sappig blijft.

Laat de groenten op een schaal afkoelen. Was de kruiden, schud de blaadjes droog, hak ze fijn en strooi ze voor het opdienen over het gerecht. Het gerecht kan natuurlijk, indien gewenst , lauw of warm gegeten worden.

Keywords

hoofdgerecht lang:nl

 

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Source
Volkskrant 2005
Servings
4
Preparation times
Start to finish: 40 Minutes
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09 Nov 2005

Potato, Leek and Cheddar Gratin

1,25kgLarge potatoes, cut into 5 mm thick slices
3tablespoonsunflower oil
450gramleeks, sliced
300ml.cider
300ml.double cream
30fresh sage leaves, finely chopped
225gramvegetarian cheddar, grated
seasoning
1 Preheat the oven to 190C. Bring a large pan of water to the boil and cook the potatoes for about 15-20 minutes until almost cooked. Drain and set aside.

2 Heat the oil in a pan and gently cook the leeks for 5 minutes until softened. Add the cider, bring to the boil and boil rapidly until the liquid has reduced by two-thirds. Stir in the cream, bring back to the boil, then remove from the heat. Stir in the sage and season to taste.

Place one-third of the cream mixture, half of the potatoes and seasoning in a large baking dish. Top with another of the cream mixture, then sprinkle over half of the grated cheese and the remaining potatoes and season again. Finish with a layer of cream mixture, then sprinkle over the remaining cheese. Bake for 1 1/4 hours until golden and bubbling. Serve with steamed Savoy cabbage.

Nutritional information per serving

Per serving: 623 calories, fibre 3g, carbohydrate 35g, fat 47g, sat. fat 16g, protein 15g, add sugar none, salt 0,77gr

 

Keywords

lang:en hoofdgerecht

 

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Source
BBC Vegetarian Good Food 1995 (nov) p63
Servings
6
Preparation times
Prep: 10 Minutes
Cook: 95 Minutes
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27 Mar 2005

Crunchy Walnut and Broccoli Spaghetti

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27 Mar 2005

Wild Rice Pilaf

225grammixed basmati and wild rice
600millilitervegetable stock
2tablespoonolive oil
1smallonion
2clovesgarlic
1fresh red chilli, deseeded and thinly sliced
1teaspoonground coriander
1red pepper, deseeded and thinly sliced
1yellow pepper, deseeded and thinly sliced
100grambaby corn, cut into quarters
400gramblackeyed beans, drained
3tablespoonfresh coriander leaves, chopped
seasoning
1 Place the rice and stock in a large pan and bring to the boil. Reduce the heat and simmer for 15-20 minutes until all the liquid is absorbed and the rice is tender.

2 Heat the oil in a large frying pan and cook the onion, garlic and chilli for about 5 minutes until the onion is transparent. Stir in the ground coriander and cook for a minute then add the red and yellow peppers and baby corn. Cook for a further 5-8 minutes until softened, then stir in the rice and black-eyed beans.

3 Heat through for 2 minutes, stirring constantly. Add the fresh coriander and season. Serve immediately with an avocado salad and soured cream, if desired.

Nutritional information per serving

Per serving:

371 calories
fibre 4g
carbohydrate 65g
fat 9g
sat. fat 1g
protein 12g
added sugar none
salt 0,57g

 

 

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Source
BBC Vegetarian Good Food 1997 (feb) p49
Servings
4
Preparation times
Prep: 20 Minutes
Cook: 40 Minutes
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26 Mar 2005

Pasta Putanesca Bake


350grampenne pasta
1tablespoonolive oil
1onion, chopped
1clovegarlic, crushed
450milliliterpasata, (sieved tomatoes)
4tomatoes, quartered
290grammixed peppers antipasto
1tablespoonfresh oregano, chopped
75grampitted black olives, chopped
1tablespooncapers
175gramfirm goat's cheese, diced
25gramparmesan
seasoning
1 Preheat the oven to 190C / 375 F / Gas 5. Bring a large pan of water to the boil and cook the pasta according to the packet instructions.

2 Meanwhile, heat the oil in a pan and fry the onion and garlic until softened. Stir in the passata and bring to the boil. Reduce heat, then add the tomatoes, antipasto, oregano and seasoning. Simmer for 6-7 minutes, then remove from the heat and stir in the cooked pasta.

3 Spoon half the pasta into a large ovenproof dish. Sprinkle over half the olives, goat's cheese and capers. Repeat the layers, then sprinkle over the parmesan. Bake for 30 minutes until golden.

Nutritional information per serving

Per serving:
539 calories
fibre 6g
carbohydrate 79g
fat 23g
saturated fat 3g
protein 22g
added sugar none
salt 1,95 g

 

Keywords

Main course lang:en

 

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Source
BBC Vegetarian Good Food 1996 (feb) p66
Servings
4
Preparation times
Prep: 15 Minutes
Cook: 45 Minutes
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