|Welcome to our Cat Forums!
Welcome to our CatForums!
You are seeing this message because you are viewing our cat forums as a guest.
You can continue to browse our many cat related areas as a guest but you are more than welcome to register and join our friendly community of Cat Lovers! ... And for free!
Doing so will also remove this message and some of the ads, such as the one on the left.
Please click here to register.
Morrocan Vegetable Stew
I love this dish - you can have it with rice,or cous-cous, or in a baked potato.
1 onion, chopped
2 garlic gloves, crushed
1 pint of vegetable stock
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 aubergine, cut into large chunks (I normally leave this out and put in another pepper instead)
2 courgettes, cut into chunks
2 teaspoons of ground cumin
1 teaspoon of paprika
1 teaspoon of turmeric
1/2 teaspoon of ground ginger
1/2 teaspoon of allspice
1/2 pint of passata
170g canned chickpeas
2 level teaspoons of Harissa Paste
some chopped flat leaf parsley or coriander
1. Put the onion, garlic, and half of the veg stock into a saucepan. Cover and bring to the boil for 5-10 mins. Uncover the pan, reduce the heat and simmer for 20-30mins -stir occasionally. The onion should be tender and syrupy.
2. Add the peppers, aubergine (if using) and courgette and continue cooking until they are slightly softened. Stir in the spices and add the passata, the remaining stock and the chickpeas. Simmer for about 20 mins until the vegetables are tender and the liquid has reduced.
3. While this is cooking cook the rice, or the cous-cous, or the baked potato whichever you decide you want with it.
4. Once the stew is cooked stir in some of the Harissa Paste, then serve and sprinkle some of the parsley or coriander on top.
I can't remember where I got his recipe from but its really yummy - and you won't miss the meat at all - honest
and make it look very 'up-market' by serving with cous-cous with a few pomegranite seeds and chopped pistaschio nuts mixed through - jewelled cous-cous!
Was reminded how delicious this dish is whilst on holiday. Here's a link to a recipe. I don't know if the specialist dried pepper mixture is essential. I'll try it without (maybe add a pinch of cayenne or shake of Tabasco but the recipe doesn't call for any perceptible 'heat'). If that doesn't hit the spot you can get the real ingredient through a link on the page at £4.35 I think. Anyway, here's the link http://www.frenchfoodfreaks.co.uk/in...cor=3&id_reg=1
This autumnal recipe comes from the Perigord area of France. It's a cake made of pumpkin, it is very fragrant and has a very warm, autumnal shade of colour.
Cooking time: 40 mins
200g of fine cornmeal
2 tbsp of olive oil
2 tbsp of dark rum
1.5 tsp of baking powder
A half-litre of milk
1) Preheat the oven to 180' C.
2) Steam the pumpkin until it falls apart.
3) Mash the pumpkin - there shouldn't be any bits left. Use a blender if you have one.
4) In a bowl, mix the mashed pumpkin with the flour, sugar, oil, eggs, rum, baking soda, milk and raisins until you obtain a mixture that has a slightly runny consistency.
5) Pour the mixture into a 24cm greased spring form tin and put it in the oven for 40 minutes.
6) Sprinkle with sugar or cocoa powder before serving....
What goes pumpkin taste like and is it only good when in things ie soups etc that add to its flavour??
CHUNKY VEGETABLE AND LENTIL SOUP
1.Dissolve two ham stcoks cubes in a pan of enough hot water to cover the veg.(water can always be added if unsure)
2. Add red lentils and barley to thicken the soup. I never weigh these. It will depend on how many you make the soup for. so just pour into the ham stock around a handful for two people, remembering that barley thickens, so add more lentils than barley. Boil vigourously for 5 mins.
3. Chop onions, carrots, celery, potato and leek into thick peices.
4. Turn the heat down to a simmer and add the veg.
5. Put lid on pan and leave for at least 40 mins until the veg is softened and the lentils have disapeared so that the soup is thick.
6. PLEASE REMEMBER TO STIR OCCASIONALY THROUGHOUT TO PREVENT THE VEG STICKING TO THE BOTTOM OF THE PAN.
Serve immediately with crusty bread.