| Vom Thema belegte Seiten: < [1 2] | Off topic: Recipe exchange for summer food Initiator des Themas: John Cutler
|
|---|
| My, this gets me drooling! | May 24, 2007 |
What a great topic! Do you people realize you all just created a collaborative improvised recipe book? I'm bookmarking this topic!
Here's my contribution:
Hidden sausage
(normally cooked in an oven but works great on the barbecue)
Serves 4 - preparation 15 minutes, cooking 20 minutes
Ingredients:
4 sausages (hot-dog type is fine, but I prefer fancier ones - they must be lean ones, not the thick Toulouse-type)
4 small slices of... See more What a great topic! Do you people realize you all just created a collaborative improvised recipe book? I'm bookmarking this topic!
Here's my contribution:
Hidden sausage
(normally cooked in an oven but works great on the barbecue)
Serves 4 - preparation 15 minutes, cooking 20 minutes
Ingredients:
4 sausages (hot-dog type is fine, but I prefer fancier ones - they must be lean ones, not the thick Toulouse-type)
4 small slices of cheese (I like Edam)
4 slices of bacon
some paprika paste (some call it harissa) to baste
1 medium-sized onion
2 tomatoes
2 green peppers
salt and pepper to taste (but I omit these in order to only get pure juicy vegetable taste)
If you want the bacon to cook completely but be flexible enough to roll around the sausage, precook the bacon until cooked but still tender.
Cut sausages lengthwise to create a "pocket", insert cheese in pocket, make sure it doesn't stick out too much. Baste with paprika paste, roll a slice of bacon around each sausage and place on a large sheet of aluminum foil (you can place them tightly together, with the cheese facing up if possible).
Slice the onions, slice the tomatoes and cut the green peppers into strips (it is best to cut the veggies into chunky bits, not too small). Put on top of sausages in any order you like. Fold up the sides of the aluminum foil and close it up so the whole thing is completely hidden. Bake until you smell the delicious smell, then open up the top of the aluminum foil a bit so the vapour can escape and bake until the veggies look good (don't worry about the sausage, meat and cheese - they cook faster than the veggies). When it's done, take care not to pierce the aluminum foil as you handle it - there's lots of juice in the bottom of it, great for dunking bread. Eat with a piece of bread.
French salad - I don't know why French, but it sounds good!
Serves 4 - preparation 20 minutes, cooking 15 minutes
Ingredients:
1 cup cubed carrots (about 1 cm)
1 cup green peas (fresh is much better than frozen)
1 cubed potato (about 1 cm)
3 cubed pickles (about 1 cm)
4 slices of ham, chopped
piece of garlic, chopped
2 cups mayonnaise (although you can put more or less than this, depending on whether you like it more or less liquid)
teaspoonful of mustard (optional, but if you do use it, use REAL mustard, not the technicolor yellow one!)
Cook the vegetables (not the pickles, duh!) with a bit of salt. Mix the garlic into the mayonnaise (also add the mustard if you use some), then mix everyhting into the mayonnaise. Let it cool (I don't like it warm, but I don't like it fresh out of the fridge either). Serve with a piece of bread. This is good as a snack, as a lunch, as a side dish... Whatever!
Cucumber salad - great accompaniment for heavier food as it helps to digest - also very refreshing
Serves 4 - prep time 20 minutes
Ingredients:
2 cucumbers (the snake type, long, lean ones)
100ml vinegar
water
salt, pepper, paprika
piece of garlic
pinch of sugar (optional)
Slice cucumbers (with skin) paper thin (use whatever kitchen utensil you have). Put in a bowl and salt a little bit (this will extract the juice). Let stand until the juice is extracted. You can then either throw away all the juice, half the juice or none of it (depends on your tastes). Mix some vinegar with some water (don't add all the vinegar yet, add some with a little water and you'll see how much liquid and how much sour taste you like). I don't recommend apple cider vinegar and other fragrant vinegars - white vinegar is best as it doesn't alter the taste of the cucumbers too much. Mix in the garlic and a bit of salt (add a little sugar if you find it too sour). Pour over cucumbers and top with pepper and paprika (when making this for guests, I prepare it in individual bowls and make a drawing on top of each with the paprika and the pepper, looks real good - I make stars, crosses, and when in the mood, flowers). It is best eaten chilled - we have been passing this down through generations...
Bon appétit!
[Edited at 2007-05-25 01:56] ▲ Collapse
| | | | | another recipe of pasta salad | May 25, 2007 |
Cook penne al dente in plain water (no salt added). Drain them al dente.
Put in a bowl:
small strips of smoked salmon
chopped green olives
crumbled feta cheese
chopped basil.
Season with olive oil and black pepper, add the pasta, toss well.
Yummy! Salmon, olives and feta are salty, hence the lack of salt in the pasta water.
Love this thread - great idea.
Raffaella
| | | | | Mexican - Grilled Cheese Appetizer | May 25, 2007 |
Reading the recipe for the Mexican dish made me think about this - can be served with Strawberry Margaritas.
There's nothing "low" about this dish (calories, carbs, fat...) but it is to die for.
Takes about 20 minutes in all - serves about 12 as appetizer, 4 as main dish.
1½ tblsp olive oil
1 onion, chopped
2 large tomatoes, seeded and coarsely chopped
1/4 tsp cinnamon
4-6 fresh jalepeno chiles, stemmed and chopped
Salt
2 lbs... See more Reading the recipe for the Mexican dish made me think about this - can be served with Strawberry Margaritas.
There's nothing "low" about this dish (calories, carbs, fat...) but it is to die for.
Takes about 20 minutes in all - serves about 12 as appetizer, 4 as main dish.
1½ tblsp olive oil
1 onion, chopped
2 large tomatoes, seeded and coarsely chopped
1/4 tsp cinnamon
4-6 fresh jalepeno chiles, stemmed and chopped
Salt
2 lbs Munster, jack or fontina cheese
1 cup small cooked shrimp
Fry onions until soft in olive oil, add tomatoes and cinnamon, cook for 1 min. Add chopped chiles and season with salt to taste. Set aside.
Cut cheese into 1/4 inch thick slices, arrange in heatproof baking dish at least 1½ inch deep, overlapping slices to cover bottom.
Spread tomato mixture in circle on top of cheese and sprinkle with shrimp.
Place dish on grill 5 inches above bed of hot coals. As cheese melts, move dish to cooler part of BQ.
Serve with tortilla chips to scoop up the mixture.
Soooo goood! ▲ Collapse
| | | | Pernille Chapman 
Vereinigtes Königreich
Local time: 08:31
Mitglied (2004)
Englisch > Dänisch
+ ...
| A nice way to use some balsamic vinegar | May 25, 2007 |
Am I the only one who's had a bottle of this stuff lingering on my kitchen shelf for years? Of course it keeps well, but in an attempt to get through it, I use some in the dressing for this lovely, filling salad. It goes with just about everything (expect perhaps Alison's contribution!):
1 head of iceberg lettuce or two little gems
2-3 sticks of celery
1 tin of chickpeas, drained
2 ripe avocados
Dressing:
2-3 tablespoons mayonnaise
... See more Am I the only one who's had a bottle of this stuff lingering on my kitchen shelf for years? Of course it keeps well, but in an attempt to get through it, I use some in the dressing for this lovely, filling salad. It goes with just about everything (expect perhaps Alison's contribution!):
1 head of iceberg lettuce or two little gems
2-3 sticks of celery
1 tin of chickpeas, drained
2 ripe avocados
Dressing:
2-3 tablespoons mayonnaise
1 tablespoon French's mustard - i.e. the sweet, American kind!
1-2 tablespoons balsamic vinegar
Sugar to taste
Chop the lettuce roughly and cut the celery into small pieces. Add chickpeas and scooped out flesh of avocados. (Use a teaspoon for scooping to make bitesize pieces of avocado). Mix together ingredients for dressing and pour over salad.
Serves 4-6, depending on how hungry you are, and whether you eat this as a main course with bread or as a side salad.
What a great idea for a topic - definitely one to bookmark! Have a lovely summer, wherever you are
[Edited at 2007-05-25 09:41] ▲ Collapse
| | |
|
|
|
John Cutler
Spanien
Local time: 09:31
Spanisch > Englisch
+ ...
THEMENSTARTER
Viktoria Gimbe wrote:
What a great topic! Do you people realize you all just created a collaborative improvised recipe book? I'm bookmarking this topic!
I think it would be fun to keep this thread going all year round!
I need the time to try all the mouth watering recipes that have been posted!!
It would be good to hear feed back from people who have tried the various dishes offered here.
| | | | Nesrin
Vereinigtes Königreich
Local time: 08:31
Englisch > Arabisch
+ ...
| Love you all! | May 25, 2007 |
Thank you for the mouthwatering thread!
I'm very unimaginative in the kitchen, having a very fussy family, so I don't really have anything to contribute to the thread, but you've certainly given me a lot of food for thought (and for the tummy) for this summer..
| | | | Vittorina Klingbeil (X)
Deutschland
Local time: 09:31
Italienisch > Englisch
+ ...
John Cutler wrote:
It would be good to hear feed back from people who have tried the various dishes offered here.
Well I'm definitely going to try out Viktoria's Hidden Sausage recipe, if not this weekend, then next week. I'm a vegetarian but I have kids who are not, and this sounds like something they will love!!! I'll let you know how it went down ...
My contribution is what must be one of the easiest and quickest pasta dishes. Spaghetti Aglio e Olio. You just need:
spaghetti
lots of good olive oil
lots of garlic
some chilli (quantity depends on taste)
chopped parsley for serving
while the spaghetti cooks you lightly sauté the rest, mix it all up and enjoy. What's nice about this dish is that you can also throw in (although illegally) whatever else you want for extra flavour, olives, capers, mushrooms, anchovies, etc. etc.
Vittorina.
| | | | | Thanks everyone | May 27, 2007 |
I'll try out some of these recipes soon... it's really nice to have all these mouth-watering recipes in front. Just need some time and...
Shouldn't be thinking of food, but couldn't help
| | |
|
|
|
wordsworldwi (X)
Italien
Local time: 09:31
Englisch > Italienisch
+ ...
Let me add another recipe to this “online improvised recipe book”, it's quick, easy and very tasty.
Brake off chunks of stale bread, soak them in cold water and then squeeze out as much moisture as you can until they are (almost) dry; add chopped tomatoes, a (small) sweet onion thinly sliced, fresh basil leaves, salt, a pinch of pepper, extra virgin olive oil.
It’s ready. It's a typical summer meal you can make even at the last minute.
Try it…
Maria... See more Let me add another recipe to this “online improvised recipe book”, it's quick, easy and very tasty.
Brake off chunks of stale bread, soak them in cold water and then squeeze out as much moisture as you can until they are (almost) dry; add chopped tomatoes, a (small) sweet onion thinly sliced, fresh basil leaves, salt, a pinch of pepper, extra virgin olive oil.
It’s ready. It's a typical summer meal you can make even at the last minute.
Try it…
Maria Grazia
PS. hope this thread goes on year round, I got so many recipes! ▲ Collapse
| | | | | Vom Thema belegte Seiten: < [1 2] | To report site rules violations or get help, contact a site moderator: You can also contact site staff by submitting a support request » Recipe exchange for summer food | TM-Town | Manage your TMs and Terms ... and boost your translation business
Are you ready for something fresh in the industry? TM-Town is a unique new site for you -- the freelance translator -- to store, manage and share translation memories (TMs) and glossaries...and potentially meet new clients on the basis of your prior work.
More info » |
| | Protemos translation business management system | Create your account in minutes, and start working! 3-month trial for agencies, and free for freelancers!
The system lets you keep client/vendor database, with contacts and rates, manage projects and assign jobs to vendors, issue invoices, track payments, store and manage project files, generate business reports on turnover profit per client/manager etc.
More info » |
|
| | | | X Sign in to your ProZ.com account... | | | | | |
Login to reply/comment 
