Nana's Lebanese Soup

Lebanese Soup

1.    Saute in large pot:

        3 diced carrots

        2 finely cut onions

        1 tbsp oil

        1 1/2 tsp cumin

2.    Add and bring up to boil:

       

        2 litre vege stock

        1 tbsp tomato paste

3.    Add:

        6 tbsp red lentils

        1  "     arborio rice

        3  "    barley

4.    Simmer 45 minutes and add juice 1/2 lemon, and optional baby spinach leaves.

Nana usually doubles the above.

Nana's sauted cauliflower

Break cauliflower into very small florets and saute in oil over medium heat for around 6 minutes.
Add 2 x cloves of garlic, very finely diced, and a pinch of chilli flakes.
Just before serving add zest of 1 lemon and grated parmesan.

Slow Cooker Chicken Marbella

This is a slow cooker version of the Chicken Marbella recipe from the Silver Palate Cookbook.

Ingredients

• 1/3 cup white wine
• 2 tablespoons brown sugar
• 1 1/2 teaspoons dried oregano
• 3 tablespoons red wine vinegar
• salt and pepper, to taste
• 6 garlic cloves, smashed
• 1 tablespoon capers
• 1/2 cup prune
• 1/3 cup green olives, sliced
• 2 1/2 lbs chicken legs, split and skinned ( 4 drumsticks and 4 thighs, about 2 1/2 lb total)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 cup long-grain white rice

Directions

1. In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
2. Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
3. Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.

Plum Eton

8 stewed plums (or raspberries)

300mls whipped cream

8 bought meringues

2 pottles unsweetened natural yoghurt

Chop up plums, break up meringues and combine with cream and yoghurt. 

Mum's Salmon Mousse

1 210g can red salmon

1 cup cottage cheese

½ cup sour cream

½ cup cucumber, finely diced

3 very rounded T gelatine or 4 D

½ cup mayonnaise

Mix all ingredients except gelatine and water in bowl - don't pulverise salmon

too much.  Dissolve gelatine in approx. 1/4 cup water over low heat until it has

melted/dissolved/changed colour but not boiled - stir constantly. Add more water if it thickens or isn't pourable.  Mix through ingredients and tip into gladwrap lined loaf tin and refrigerate.

Guacamole

2-3 ripe avocados
1T lemon or lime juice
2-3 small green chillies, de-seeded and finely diced
1 spring onion, sliced
1 tomato, finely diced
2 T coriander, chopped
salt and pepper
dash of Tabasco (optional)

Mash together avocados with a fork.  Add lemon juice and mix.  Mix in remaining ingredients adding in dash of Tabasco if desired.

From In the Kitchen by Allan Campion and Michele Curtis, page 45.

Balsamic Mushrooms on Toast

500g large field mushrooms

2T olive oil

1T aged balsamic vinegar

½ c cream

sea salt and freshly ground black pepper

4 bagels halved and toasted or 8 slices toast

2T chopped fresh parsley

Thickly slice mushrooms or leave whole if preferred.  Heat a frying pan, add oil and mushrooms and stir-fry for 3-5 minutes to lightly brown.  Add balsamic vinegar and cook briefly, then add cream.  Simmer for a few minutes to reduce and thicken cream sauce.  Season with salt and pepper to taste.  Spoon over toast or toasted bagels, sprinkle with parsley and serve immediately.