HEY Stayfit, Fiddlefit, Claridge...

[jdoll]

Hey ladies! There has been alot of "recipe talk" around here and i personally would like to hear some recipes that are unique to your counrties. Of course any one else who doesn't live in the U.S.A. is welcome to contribute also...i just know these ladies in particular. I love to cook, and i want to try something new.

thanks!

jes:7

 

[stayfit]

It is the recipe of el gazpacho: (healthy recipe)
- for six persons :
1 kilo of tomatoes red and ripe
1 green pepper
1 cucumber
1 small bread roll (biught the day before)
1 clove of garlic
1 little cup of olive oil (a cup of breakfast)
whater( add as much wather as neccesary depending on whether you will be drinking or eating it with a spoon)
1 /2 little cup of vinegar ( a cup of breakfast)
salt (the quantity depends of your taste)


Liquidise all the ingredients together with a electric food mill and strain the resultanting to get rid of all the pips, skins etc.

We eat it on the summer.Anyway if you want to eat something delicious eat the serrano jam.

I hope you enjoy the recipe and excuse my english.


Mariángeles a spanish terminator junkie

 

[jdoll]

your english is great, and the recipe sounds delicioso! thank you

jes:9

 

[FiddleFit]

Hey Jes! Good topic. I'm not sure that Canada really has a specific cuisine that would not also be familiar in the US. French-Canadians have some unique meals that I, as an English-Canadian, consider outside the ordinary. I'm thinking of their cassoulets and tortieres. I have a really good recipe for a bean cassoulet, but you have to like navy beans to like the recipe. It has sausage and apples in it, is fast and easy to make, is low-fat, high-fiber, super healthy, and totally delicious.

If you're thinking of the moussaka I mentioned yesterday, that is a Greek dish; also totally delicious, healthy, and easy to make. Are you interested in either?

I just ate lunch and I'm hungry again. Gotta stop talking about food.
Sandra

 

[claridge]

Hi

I dont think this receipe is unique to Australia, BUT it was made made famous by the wife of the Premier in Queensland Australia

Pumpkin scones (can be substituted with acorn squash or butternut squash)

1 Table spoon Butter
1/2 cup sugar
1 egg
2 cup Flour - self rising
1 cup Pumpkin - cooked - mashed - cold
1/8 tea spoon salt

Grease a scone tray or baking tray. Cream together the butter and sugar until light and fluffy. Add egg - beat well

Add pumpkin, flour and salt and fold in. Knead lightly and cut into 1-inch squares. Place close together on scone tray and bake at 425 degrees F until well risen and golden on top (about 15 minutes)

Serve hot with butter

This makes 4 servings so you can double the receipe if you want to make more

Great, quick receipe to take somewhere, PLUS it can be a good way for the kids to eat pumpkin this way if they HATE it as a vegtable, or you have left over pumpkin from a meal.

Marion

 

[jdoll]

Thees all sound great and yes Sandra i want the recipe! i love navy beans! thanks girls!

jes:9

 

[starlight6]

Yum! Great thread! Mariángeles, my DH LOVES to make (& eat) Gazpacho. I can't wait to show him your recipe. I'll let you know how it comes out!

Oh my gosh Marion, those scones look wonderful. I can't wait to try them!

Ruth
:9

 

[FiddleFit]

Okay, Jes, I've got that recipe I promised you.

Quick Cassoulet
Serves 4

6 oz mild or spicy turkey sausage links
1 large onion, diced
1 tart apple, diced
1 cup defatted chicken stock
2 tbsps tomato paste
2 cans (19oz each) navy beans, rinsed and drained
3 oz smoked turkey breast, diced
1/2 tsp dried thyme
1/2 tsp ground black pepper
1 cup fresh bread crumbs
1/2 cup minced fresh parsley
2 tsps olive oil

In a large no-stick frying pan over medium heat, brown the sausage. Remove to a cutting board and slice into 1/2" pieces. Return to the pan and add the onions, apples and 2 tablespoons stock. Saute for 5 minutes, or until the onions and apples are softened. Stir in the tomato paste and the remaining stock. Trnasfer to a large bowl.

Stir in the beans, turkey, thyme and pepper.

Coat a 3-quart casserole with no-stick spray. Add the bean mixture.

In a small bowl, mix the bread crumbs, parsley and oil until the oil is well distributed. Sprinkle over the bean mixture. Bake at 350 degrees for 30 minutes.

Prep time: 10 mins
Cooking time: 10 mins
Baking time: 30 mins
Chef's note: to make fresh bread crumbs, tear bread slices into large chunks. Place in a food processor and crumble with on/off turns. You may use any type of bread, including whole-wheat, oat, multigrain or white.

Per serving: 356 cals, 6.5g fat (16% of calories), 9.9g dietary fiber, 26 mg cholestrol, 810 mg sodium. (Weight Watchers points=7)

Enoy!
Sandra