sealie: made for me by tardis80 (seal_two)
for lodondria. I really like this one. I've experimented with blue cheese. I've also done it with wild red rice instead of quinoa. Steve and Danny ate this when they were at the guide sanctuary in the sentinel fusion I wrote.

Squash Quinoa- Risotto
Serves 4
Ingredients
• 1 or 2 large squash (depending on size) Acorn, Harlequin or Munchkin, not necessarily Butternut.
• 2 or x^n garlic cloves, peeled and crushed (amount of garlic depends on your taste; I like four)
• 2 tbsp olive oil,
• sea salt (optional, actually)
• 1 large knob of goat's butter (optional)
• 1 large onion, chopped
• 200g quinoa white or a mix of red and white
• 2 pints of liquid = 2 glasses white wine + hot chicken or vegetable stock
• generous handful of freshly grated parmesan cheese, plus extra to serve

cooking
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the squash in half, remove the seeds and place face down on a lightly oiled roasting tray.
3. Roast in the oven for 40-50 minutes in the middle shelf until softened and golden in colour.
4. Rinse the quinoa a lot – at least 4-5 times even if the packaging says that it has been pre-rinsed. If you want you can rinse the quinoa the morning or the night before and set it aside until needed. The quinoa will start sprouting increasing the nutrient value. Give it a final rinse or two before using if you’ve left it to sprout.
5. Put the quinoa in a pan with wine and stock, season, and bring to the boil. Turn the heat down so the stock is simmering. After about 15-20 minutes the quinoa should be soft and translucent and the white curl of the germ visible. All the liquid should be absorbed
6. While the quinoa is cooking, heat the olive oil in a frying pan and gently fry the onion and garlic until softened and then throw into the part cooked quinoa and stir.
7. Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin with a spoon onto a plate. Mash with a fork or knife with a knob of butter until it is fairly chunky in texture, sprinkle on some salt.
8. Remove the quinoa pan from the heat and gently fold in the roasted squash into the risotto with the parmesan, and season to taste. Add any extra stock if the risotto seems particularly thick.
9. Serve with extra parmesan sprinkled on top.
sealie: made for me by tardis80 (seal_two)
I think that it is basically obvious that everyone that has spent thirty seconds in Seolh, that I like to cook (not that fond of cleaning up, though). However, I’m very much a fundamentally theoretical (aka imaginary) cook, but in the same way I consider you guys to be residents of The Co-operative – you can experience things by thinking… like cooking and eating is (almost) as good as actually eating and cooking. There’s ingredients and equipment that I’ll never get my hands on.

But writing The Co-operative has actually taught me a lot. I have now drank Albariño. But I have not tried Asafoetida. If I ate curry (long story involving a very upset tummy) I would be able to prepare a Murgh Makhani.

I just made a spinach and feta frittata, which was outstandingly tasty. It’s a very Danny dish. I sort of kind of made it up. And here’s the recipe ‘cos I don’t think that it is going to go in the story.

Ingredients
Dash of really good Zatoun Fair Trade olive oil
Oil from bacon fried earlier in the day for a delicious bacon sandwich
1 large onion, chopped
Minced garlic clove or two (world’s your oyster)
Chopped up about a handful sundried tomatoes (I like Suma)
Spinach leaves (about two handfuls)
Two or three handfuls of organic potatoes from the Holy Island of Lindisfarne (from a lovely roadside stall)
Dash of lemon juice (Marks and Spencer’s organic Sicilian lemon juice is lovely)
As much cubed sheep’s milk feta cheese as you like
4 organic eggs, beaten with a slop of soya mike and twist of Mediterranean flower salt (which is really tasty, and contains flowers)
Freshly milled sea salt.

Method
Oven gas 6 (which translates at 200C/180C fan – err 392 Farenheit). Find yourself an unsticky oven proof dish about 30 cm by 20 cm (11 by 8 inches – precision doesn’t really matter) and put it in the oven.

Peel and chop up the potatoes into a 1-2cm cubes (small, like half an inch), throw into a bowl, cover with water and microwave for 5 mins on high to par boil. Drain off the water and throw into the hot non-stick dish with the bacon fat (or olive oil if you don’t have/want bacon fat). Sprinkle with sea salt. Roast the potatoes for about 25 minutes. Toss them about halfway through the cooking time

Whilst that’s happening, do the other stuff.

Fry the onions with the garlic with olive oil until it’s the way that you like it – golden or crispy. Chop up the sundried tomatoes (I generally just use scissors for chopping). Toss them in the onions and garlic when they are about done. Throw in the spinach and dash over some lemon juice (it makes the iron in the spinach more bio-available). Use your scissors to chop up and mix the spinach whilst it is cooking.

As the spinach is wilting cut the feta cheese into tiny little squares. Haul the roast potatoes out of the oven. Beat the eggs in a bowl, add a glug of soya (or cow) milk, and flower salt (or normal salt).

Toss the spinach, onion and garlic mix into the dish with the half-roasted potatoes. Mix them up. Toss over the cubes of feta cheese. Distribute things until they are spread evenly. Pour over the eggy mix.

Finally, cook in the oven for 20-25 mins until golden and set.

Prolly serves 3-4 (with a salad). Or cool and put in the fridge and you can have it for packed lunches instead of sandwiches.
sealie: made for me by tardis80 (Default)
A bit of random recipeness.

Today, I harvested my windowsill planter of spinach, basil and coriander (aka cilantro). And I was stumped about what to do with all these green leaves (green leaves don’t feature in my diet as much as they should).

Since I was stumped I had a look in my Veganomicon* and OMG I made the most delicious pesto-ey thingamabob ever. This is the way to eat green leaves. This is a little bit different to the one in the Veganomicon because I went with what I had to hand.

Dump into a bowl:
Two generous handfuls of spinach
One generous handful of basil
A twist and a half of coriander.
1/4 of a cup of Zaytoun organic olive oil
1/2 of a freshly squeezed lemon
1/2 teaspoon of salt.
And the secret ingredient – 1/3 cup of toasted, sliced almonds.

Macerate it with a blender or food processor.

I am so growing some more spinach, basil and coriander so I can eat this again.

*FYI Veganomicon: http://www.theppk.com/nomicon.html
sealie: made for me by tardis80 (Default)
When I was a student, I got into the habit of cooking a big pan of soup on Sundays which stretched over the rest of the week. I restarted this tradition recently.

I just make them up with whatever’s lurking in cupboards. Today’s experiment worked:


Peanut satay and Chickpea Soup

Ingredients:
Two tablespoons of extra virgin olive oil (i.e. a glug)
One chopped onion (big or small depends on whether you like onions)
Two chopped cloves of garlic (or more if you so desire)
Can of chopped tomatoes
Can of chickpeas (aka garbanzo beans)
Vegetable stock cube
Water (amount depending on whether you like soup watery or more robust)
Lime juice (generous dash).
Ready made peanut satay sauce (I used this one)

Method:

Fry the onions and the garlic in the olive oil in a big pan until translucent. Chuck in the tomatoes. Add the stock cube. Add water. Read the instructions on the can of chickpeas cook them separately. Add cooked chickpeas. Stir in peanut satay sauce. Taste. Add lime juice. Simmer for 15-20 minutes. Let the soup cool a wee bit and then liquidise until smooth.

Tasty, serves 3-4, quick to make and cheap.
sealie: made for me by tardis80 (Default)
Ingredients
Generous dash of Extra Virgin olive oil
4 cloves garlic, peeled and crushed
2 medium onions, chopped coarsely
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/3 quarts (approx 1.2 litres) organic vegetable stock
3 medium potatoes, peeled and chopped
3-4 chopped Sundried tomatoes (either re-hydrated or ones stored in olive oil)
1 (15 ounce) can chickpeas, drained (n.b. chickpeas = garbanzo beans)
2 tablespoons tahini
1/4 pound spinach, rinsed and chopped to little bits
ground pepper to taste
salt to taste

Heat extra virgin olive oil in a large pot, and stir in garlic and onion. Cook until golden and tender. Throw in the cumin and coriander. Add vegetable stock followed by potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Throw in the chickpeas and tomatoes, and continue to cook until potatoes are tender (stab a knife in and check for a little resistance). Add the tahini into the soup and stir until it melts. Throw in the spinach. Season with pepper and salt as you like. Continue to cook until spinach is warmed through. Serve immediately.

[If you’re preparing this in advance or making a large batch and freezing portions, do not add the spinach until serving, since the spinach overcooks very quickly nor does it freeze very well -- the word snotty springs to mind.]

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