GFD 2002 Recipes:
Main Courses:
Rados' Quick and Easy Soup
Huiquns' Meet and Carrot Soup
Tomokis' Nikujaga (Beef and Potato Soup)
Alexs' Pasta Bake and Fried Sword Fish
Lioras' Couscous with a Lamb and Vegetable Stew
Ulis' Tuna Chowder
Evstatis' Bulgarian-style beans
Lus' Chinese Mapo Tofu
Salads:
Ulis' Potato Salad
Sweet deserts:
Jennifers' Apple Crumble
Francois' Crepe (can also be a main course)
Rados'
Quick and Easy Soup
Ingredients and Method:
-------
- a can of tuna
- some noodles
- half a can condensed tomato soup
Boil for 6.3 minutes. Serve hot.
It's great if you're hungry!
Huiquns'
Meat and Carrot Soup
Ingredients:
--------
Beef or Pork meat
Cooking wine
Salt
Potatoes
Carrots
soy sauce
Tomatoes
TOFU
Method:
--------
cut meat (beef or pork) into small cubes, boil in water with
cooking wine and salt for ~15min. Get the meat cubes out into a bowl.
cut potato and carrot into cubes, boil with meat cubes, salt
and soy sauce.
Cut tomato and TOFU into cubes, put into the soup after potato
and carrot become soft. Add a thin piece of cheese if you want. Boil
for a long time (>~25min).
Tomokis'
Nikujaga
(Beef and Potato Soup serving 4 people)
Ingredients:
--------
- Ground Beef (0.5lbs)
- Potato (2-3)
- Ginger (small amount)
- Soy sauce and sugar
Method:
--------
(1) Cut ginger into very small pieces and cut potato into edible size.
(2) Stir fly ground beef and ginger, and when the color of beef changes,
add three tablespoons of sugar and four tablespoons of soy sauce.
(3) Put potato in a saucepan and fill it with water
so that all potatoes are just under the water.
Boil it slowly until potatoes are cooked about 80%.
(4) Then, add (2) and one tablespoon of sugar and soy sauce
into the saucepan and continue boiling until potato is well cooked.
(5) Remove from heat, put a lid and wait for about 10 minutes
so that potato absorbs all the taste from the soup.
Alexs'
Pasta Bake and Fried Fish
So this is what I cooked in the last supper.
The pasta thing the other was just fried fish
Pasta Ingredients:
----------
Pasta (Short and thick kind of pasta)
A few slices of beacon
small box of whipping cream
Parmesan cheese
Method:
-------
1) You boil the pasta
2) You cut the bacon to small pieces
3) You put the boiled pasta the bacon a small box of whipping cream
the Parmesan cheese in a backing pan
5) Mix them
5) You cook in the oven at high temp for ~ 30 min
6) You eat it
Fish Ingredients:
--------
Sword fish as much as you can eat
flower
oil
lemon
salt/pepper
Method:
--------
Cut the fish in cubes
spice it a bit with salt pepper and lemon
coat it in flower
and fry in oil turning it occasionally until the flower is nicely golden brown
Good luck!
Lioras'
Couscous with Lamb and Vegetable Stew
Ingredients:
--------
4 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
500 g lamb cut into 1.5 inch size pieces
spices: 1 tsp sweet paprika, 1/2 tsp cinnamon, salt, pepper, 1/2 dried chilies, 1/2 tsp. cumin powder, 1 tsp. turmeric, 1 lamb stock cube (or
beef/vegetable/chicken stock)
2 cups of a combination of the following vegetables, cut into large cubes
of roughly the same size:
sweet potatoes, carrots, pumpkin, potatoes, aubergines, courgettes
1 cup cooked chick-peas or a can of chick-peas (well washed and drained to
get out the flavour of tin!)
couscous +olive oil/butter, salt and pepper
Method:
---------
So, first warm the olive oil in a large casserole (a pot). Fry the onion
until it is golden, and the garlic for a few seconds. Add chunks of lamb,
and cook for 2-3 minutes turning frequently until the chunks are brown on
the outside and the meat is sealed. This is a good point to add the spices,
although they could be added later with the water. The former option gives
a deeper flavour to the dish. Now the rest of the vegetables can be added
to the pot: the sweet potatoes, carrots, pumpkin, potatoes, aubergines,
courgettes - preferably in that order, as the courgettes need the least
amount of cooking. Just stir the vegetables around until they are well
coated with the oil and well mixed and maybe slightly browned. Finally,
stir the chick-peas in, top up the dish with water 3/4 of the way (add
spices if you haven't before), cover, bring to a boil. Then lower the heat
and simmer for about an hour, or until everything is soft and the meat is
cooked - which could well be in half an hour too, depending on how small
the pieces are. If you cook it for a long time it will be like a stew with
sauce. Cooked less or add ore water - it will be like a soup.
The couscous itself can be found in the international foods section of any
respectable supermarket. Use the manufacturers guidleines to cook it, but
in general you will add a certain amount of boiling water to a certain
amount of couscous in a large bowl, stir and cover. Add some small chunks
of butter or a little olive oil at this stage if you want more flavour, as
well as salt and pepper, and nothing else. Let this stand for 5 minutes,
stir again with a FORK until the couscous is separated. The couscous is now
ready. (The scrupulous also steam the couscous after that for a few
minutes to make it soft and lovely...)
Serve the stew on top of the couscous and sprinkle some fresh chopped
coriander and/or parsley on top.
enjoy!
All this talk about food has made me ravenously hungry - I'm going to get
a bite to eat!
Ulis'
Tuna Chowder
Ingredients:
------
1/4 cup chopped onion
3 tablespoons margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon dried dillweed
1/4 teaspoon pepper
2 cups milk
1 cup chicken broth
1 cup water
1 11-ounce can whole kernel corn with
sweet peppers or whole kernel corn, drained
1 6-ounce can tuna, drained and broken
into chunks
Snipped fresh parsley (optional)
Method:
-----
In a large saucepan cook onion in hot margarine or butter until tender but
not brown.
Stir in flour, dillweed, and pepper.
Add the milk, chicken broth, and water all at once.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Stir in the corn and tuna; heat through.
If desired, sprinkle with parsley.
Makes about 5-1/2 cups (4 main-dish servings).
Woods Hole means Seafood!!
Evstatis'
Bulgarian-style beans
Ingredients:
--------
beans, tomatoes, carrots, peppers (can add some hot if you'd like),
meat (pork or beef; smoked is good), onion,
spices (salt, paprika, hot peppers AND one of spearmint OR thyme), oil.
Method:
--------
(1) Soak the beans in water for at least 6-7 hours (meaning overnight or
morning, if you'd cook them for dinner.)
(2) Boil water and add beans. Cook until almost ready (beans get softer and
softer...) Takes different time -- 1.5-2 hours or longer.
(3) Add the meat (it usually takes about 30 minutes to cook completely.)
(4) Cook in oil the rest of the products (tomatoes, peppers, carrots...,
except meat) for 5 minutes and add to the boiling beans.
(5) Add the spices.
Tip:
--------
DO NOT add salt in the beginning when you start cooking the beans;
always add the salt at the end, or it might take 24 hours before you can eat:-)
I can't recommentd proportions of the products, but be reasonable and
it'll be fine.
Lus'
CHINESE MAPO TOFU
Ingredients:
--------
2 tb Oil -- for sauteing
1 tb Black Bean Garlic Sauce
1 tb Red Chili Paste with Garlic
1/4 lb Ground pork (Beef is also good)
1 pk Fresh tofu (any firmness) (I'd recommend soft and
avoid 'extra firm') - cut into cubes
1/4 c Chopped green onions
Salt -- to taste
Cooks notes:
--------
Black Bean Garlic Sauce and Red Chili Paste with Garlic are available
at Asian markets and some supermarkets with large Asian specialty sections.
Procedure:
--------
(1) In a wok or deep skillet, place oil, turn on heat and add Black Bean
Sauce, Red Chili Sauce with Garlic and ground pork when the oil is hot.
(2) Gradually combine the sauces and meat as the heat increases.
(3) When meat is browned and cooked through, turn heat to medium and
add cubed tofu.
(4) Mix gently and continue to simmer for 5-8 minutes, stirring
occasionally, until well blended and tofu is heated through.
(5) Add green onion and toss. Add salt to taste.
(You can also add some sesame oil)
(
Recipe Source)
Ulis'
Potato Salad
Ingredients:
----------
10 Potatoes (medium size)
5 eggs
2 onions
1 apple
Salad cream (or alternatively a mix of Joghurt and Mayonaise)
Lots of Dill or Parsley
Salt, Peper
Chicken Stock (1/2 cup) very concentrated
Method:
----------
Boil the potatoes for about 20 mins until soft all the way through
Let them cool and peal them
Hardboil the eggs
Cool and peal them
Peal the apple and onions.
Slice the potatoes and mix them with the chicken stock and let it soak for
a while
Spice with salt and pepper (not too much, the stock should be giving a lot
of taste already)
Cut the onions, apples and eggs into small pieces
Mix with the potatoes
Add the salad cream and mix, add more mayo/salad cream according to your
taste
Cut the parsley or dill and add
Taste and add more spices or herb if you like.
Great with a BBQ :) !!!
Jennifers'
Apple Crumble
Ingredients:
------------
approx 1.5kg cooking apples
(In fact I used Granny Smith apples as they didn't have proper cooking
ones. I used about six apples, which made enough for small portions for
eight people - the amount is very flexible)
sugar (optional)
Topping ingredients: (you may need to vary these quantities depending on
the size of the oven dish you're using)
200g (8oz) plain white flour
100g (4oz) butter
100g (4oz) granulated sugar
Method:
-------
Peel and cut the apples into small pieces (about 2cm x 2cm x 0.5cm or
equivalent). Put about 2cm depth of water into a saucepan. Add the apples.
You might like to add some lemon juice (maybe a teaspoon) to stop them
going brown (especially if it takes you a long time to cut the apples!).
If you're using blackberries, wash them and put them in too.
Bring to the boil and then simmer gently for 20-30minutes or until the
apples have mashed down. Add the sugar according to taste at any point
during the cooking - maybe a couple of tablespoons.
While it is boiling make the topping. Put the flour in a bowl, cut up the
butter and rub it in with your fingers until you reach a breadcrumb
consistency. Stir in the sugar.
When it is ready put the apple mixture into an ovenproof dish. Sprinkle
the topping evely over the top. Cook at 350 degrees F or 180 degrees C or
gas mark 4 (though this temperature is flexible if you have something else
in the oven at the same time) for about 30 minutes or until it is golden
brown on top.
Serve hot or cold with cream, ice cream or custard.
Variations:
-----------
You can add a couple of handfuls of raisins and a couple of teaspoons of
ground cinnamon (according to taste) towards the end of boiling the
apples.
Alternatively, you can cook some blackberries with the apples to make
blackberry and apple crumble.
Francois'
Crepes
Ingredients and Method:
-----------
flour two glasses -- farine (i do niot know the name in english, that thing to make cake)
sugar half a glass,
oil half a glass,
mix all that
then add milk stirring strongly to avoid "bulk-cake" formation.
Stop when the sauce is liquid enough (you must be french at this moment to
know when it is liquid enough...)
Then cook it in a frying pan with oli, and remember to turn it. Add anything you want on it:
cheese, bacon, egg
chocolate with butter.
And that's it, eat it!