http://www.sivas.com/aleene/food/ Recipes that we have cooked. en arnaud@sivas.com 2007-10-20T08:10:00-05:00 http://www.sivas.com/aleene/food/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   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source Daphene Mille (allrecipes.com) Servings 12 Preparation times - Prep: 15 Minutes;- Cook: 15 Minutes;- Total Time: 30 Minutes This online recipe was created using MacGourmet™. recipe, desserts arnaud 2007-10-20T08:10:00-05:00 http://www.sivas.com/aleene/food/mixed_vegetable_balti/ 2tablespoonsunflower oil1largeonion, chopped3garlic clove, chopped4cmroot ginger, finely chopped2mild green chillies, deseeded and chopped6cloves6cardamom pods, roughly crushed1teaspooncoriander seeds, roughly crushed1teaspooncumin seeds, roughly crushed1teaspoonturmeric1teaspoonpaprika1lemon, peeled rind600ml.vegetable stock400gramcan chopped tomatoes250grambroccoli, cut in florets, stalks sliced75gramsugar snap peas75gramokra, 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   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1998 (apr) p29 Servings 4 Preparation times Prep: 15 MinutesCook: 35 Minutes Related items -- This online recipe was created using MacGourmet™. recipe, main courses arnaud 2006-03-04T15:45:00-05:00 http://www.sivas.com/aleene/food/brochettes_van_deegballetjes/ 1pakdeegballetjes (gnocchi)1grotecourgette200gramvaste schapenkaas12cherrytomaatjes4eetlepelkiemolie1,5theelepelprovençaalse kruidenzoutzwarte peperaluminiumfolie6langehouten 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   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source Vegetarisch Fit 4, pp24 Servings 6 Preparation times Prep: 40 MinutesGrill: 20 Minutes Related items -- This online recipe was created using MacGourmet™. recipe, main courses arnaud 2006-03-04T15:43:00-05:00 http://www.sivas.com/aleene/food/marinated_couscous_with_harissa_tomatoes/ 250gramcouscous350ml.hot vegetable stock4sun-dried tomatoes in oil, drained and chopped50grampitted black olives, quartered1tablespooncapers30gramfresh coriander leaves, chopped----For the tomatoes----1tablespoonolive oil2teaspoonharissa paste6plum tomatoes, halved40gramrocket 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   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1999 (apr) p59 Servings 4 Preparation times Prep: 10 MinutesCook: 15 Minutes Related items -- This online recipe was created using MacGourmet™. arnaud 2006-03-04T15:41:00-05:00 http://www.sivas.com/aleene/food/eierkroketjes/ 6eieren1kleineui30grammargarine½bouillonblokje60grambloem2dlmelk50gramBoursinzout, peper10eetlepelpaneermeelfrituurolie Voorbereiden4 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.BereidenIn 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   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source TIP (1989) 3, p50 Servings 12 Preparation times Prep: 45 MinutesStand: 90 MinutesBake: 25 Minutes Related items -- This online recipe was created using MacGourmet™. recipe, main courses arnaud 2006-03-04T15:40:01-05:00 http://www.sivas.com/aleene/food/pasta_with_shredded_greens_and_pesto/ 225grampotatoes (new), halved if large225gramspring greens, shredded150gramfrench beans, halved2tablespoonolive oil275gramdried linguine or tagliatelle4tablespoonpesto sauce2tablespoonpine 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 caloriesprotein 13gcarbohydrate 65gfat 16gsat. fat 2gadded sugar nonefibre 5gsalt 0,57 g   Keywords lang: main course   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1994 (mar) p54 Servings 4 Preparation times Start to finish: 25 Minutes Related items -- This online recipe was created using MacGourmet™. recipe, main courses arnaud 2006-03-04T15:38:00-05:00 http://www.sivas.com/aleene/food/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   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1994 (mar) p24 Servings 1 Preparation times Bake: 60 Minutes Related items -- This online recipe was created using MacGourmet™. recipe, main courses arnaud 2006-03-04T15:36:00-05:00 http://www.sivas.com/aleene/food/creamy_tomato_pasta/ 350gramFettucini2teaspoonolive oil1red onion, finely chopped1garlic clove, crushed4largetomatoes, chopped50gramfrozen petit pois10black olives, chopped100grammascarpone cheese4tablespoondry white wine1tablespoonfresh flatleaf parsley, choppedseasoning 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   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1996 (apr) p68 Servings 4 Preparation times Prep: 10 MinutesCook: 20 Minutes Related items -- This online recipe was created using MacGourmet™. recipe, main courses arnaud 2006-03-04T15:33:01-05:00 http://www.sivas.com/aleene/food/mozzarella_and_tomato_hedgehogs/ 4potatoes, freshly baked225grammozzarella, thickly sliced8sun-dried tomatoes, sliced2clovesgarlic, crushed1tablespoonfresh parsley, choppedseasoning 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   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1994 (mar) p24 Servings 4 Preparation times -- Related items Basic Baked Potato This online recipe was created using MacGourmet™. arnaud 2006-03-04T15:31:00-05:00 http://www.sivas.com/aleene/food/groenterijstpannetje_met_een_saus_van_chili_en_honing/ 400gramsugar snaps1mangozout en peper250grambasmatirijst1rode chilipeper1teentjeknoflook1stukjeverse gember1sjalotje2eetlepelsesam olie150milliliterkant-en-klare groentebouillon6eetlepelsojasaus2limoenen, sap2eetlepelvloeibare honing1gele paprika3bosuitjes 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   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source Sla (mei/jun 2001) p55 Servings 0 Preparation times Prep: 15 MinutesCook: 15 Minutes Related items -- This online recipe was created using MacGourmet™. recipe, main courses arnaud 2006-03-04T15:29:00-05:00