I'm gonna start with a very simple but absolutely delicious pasta dish for two.

 

You need:

250g Egg Tagliatelle

Rind of 2 lemons, grated.

250g milk cream or panna

Small piece of butter

1 spoon of cognac/brandy

 

Cook the tagliatelle in salted water as you'd normally do. For the sauce: melt butter in a pot, stir in the milk cream and cognac and lemon rind, and cook until the sauce gets the consistency you like. Add salt and pepper, and enjoy!

-- Edited by Tir Airgid on Wednesday 26th of September 2012 12:48:55 PM

Ok. Since the cooks are running away (here's looking at you Andrea ), I'll give another silly Tir recipe.

 

Super simple rice salad

You need

1 gem lettuce, chopped

3 small carrots, grated (the fresher the better)

1 avocado

125g wholegrain rice*

1 tablespoon sunflower oil

4 or 5 black olives chopped in little pieces

*boil in bag works better, if not, whichever you can cook to look "fluffy"

 

This is very easy and is a great summer meal. Cook the rice in boiling salted water as usual, drain, leave to cool (a spell in the fridge would do). Once it's cool, combine with the avocado, grated carrot, gem lettuce and olives. Season with sunflower oil, salt and pepper to taste. You may want to add half a red pepper, it's also delicious that way.

 

-- Edited by Tir Airgid on Wednesday 26th of September 2012 12:49:19 PM

I´m ready!  

oh... maybe you are waiting for me to write recipes...ehem 

I was told there would be chili recipe here from Rygar. So disappointed.

Tir Airgid wrote:

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andrea wrote:

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How should I call this in English? "Redonditos de ricota", it´s a pasta thingy.

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Thank you Andrea! Most of the time I've heard people use the Italian name, malfatti.

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 Yes, could be malfatti but malfatti  are only made with spinach and boiling is more complicated. Malfatti sounds better than ricotta spheres, true.

Many tasty recipes to try! Yes!

I've already bought the ricotta to try Andrea's this weekend. It looks Macha's next. That sounds utterly delicious!!!

-- Edited by Tir Airgid on Friday 28th of September 2012 10:59:53 AM

Ok, here's a spinach pie recipe I'm crazy about. The original recipe is at this link, I will just change/add a few things.

Ingredients (these are all relative, I never really measure them):

about 1000 grams spinach, washed, dried and chopped (you can substitute frozen, thawed well)
olive oil, melted butter is optional
1 small onion (you can substitute this for green onions, or use both)
garlic, I used about 7 small cloves.
mushrooms, only a few.
fresh dill (I only use it sometimes)
a bit of nutmeg (optional) and a bit of basil.
lemon zest (also optional)
Salt and freshly ground black pepper to taste
cheese, of any kind, as much as you want (I had about 600 gr of fresh goat cheese). Just make sure it's not *too* salty.
sour cream (optional)
4 eggs, lightly beaten
pastry sheets (the "thin" kind, I had 12 which were used for 4 long rolls)
a few spoons of semolina, in case the filling contains too much liquid.

Preparation:
Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry. You can also leave the strains and chop them as well, if the spinach is "young".

Heat the olive oil in a deep saute pan or large dutch oven. Saute the onions and garlic until tender, then add the mushrooms. After a few minutes add the spinach, basil, dill etc and cook until the spinach is wilted and heated through. You can squeeze a bit of lemon zest on top of it and mix. Add the nutmeg and season with salt and pepper. Don't overcook it, and If you see too much liquid just add semolina and leave it for a few minutes until the composition thickens.

Remove from heat and set the spinach aside to cool. When it's cool you can add on top of that whatever type of cheese you like best, (dry/old cheese is better, as it doesn't leave too much water and it's more easily to scrape), 3 eggs, a bit of sour cream if you like. This can be done in a different mixing bowl if your pan is too small, but it saves trouble to simply use a bigger melting pot from the beginning and add the eggs and cheese in that, and mix it there. (with a spoon, it doesn't need to be blended).

Then take the pastry sheets, three at a time like you would do with a few sheets of paper and lightly grease the one at the top with a bit of oil or melted butter. Then add the spinach mixture, a few large spoons, and spread it - but be careful to leave a little space at the edges, because you're going to roll the sheet, as tightly as you can. Place the rolls vertically in your rectangular pan (I use parchment paper for baking). On top of them pour and spread a light mixture made from 1 beaten egg and scraped yellow cheese.

Bake in a preheated 350 degree oven until the top turns a deep golden brown. (It says 350 degree in the recipe but every oven is different, so bake it as you would normally bake any other pie. It's better to be careful than burn it.) Try it with a toothpick and when the toothpick comes out clean, your pie is ready. Bon appetit!

Yep, Andrea.  The skin on the outside (rind) is white with green tint.  Cut open and scoop out guts.  The top of the guts are white, I don't eat that part.  I do the melon baller on the green fruit underneath.

Is that a chili recipe, Cary? Should we tell Atreyu?

Cary Storm wrote:

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VEGETARIAN TORTILLA SOUP 

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 MY EYES!

Ok, I'll have to try that. But can I use real garlic instead of powder, and so on?  

Also, I have to try Tir's pasta recipe, that sounds delicious. 

We have tried a few recipes from "A Feast Of Ice And Fire", the gf is a wizard in the kitchen though she needs to be in the mood to try something fancy. She is a pescitarian so the foods from the Iron Islands seem to favor her, now I await for the lemoncakes she promised me for thanksgiving!

Cary Storm wrote:

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 This is one I'm cooking tonight: 

VEGETARIAN TORTILLA SOUP 

 

-- Edited by Cary Storm on Friday 5th of October 2012 04:14:41 PM

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 Cary that sounds soooo good.  I want to try it.  Everyone's sounds great, man am I hungry!

Ingredients for Pan dulce

orange blossom water 1 spoon
cashew nut half cup (I don´t use those, no taste here)
Almonds half cup
Walnuts half cup
Hazelnuts half cup (this are my fav)
Candied oranges as you wish (I don´t use it )
Raisins half cup (if you like)
Dried figs 1 cup
Sugared almonds or praline half cup
eggs 8
fresh yeast 40 gr
butter 300 g
flour 1 Kg (this must be refined flour for you?, it is really white and fine)
Malt extract 10 gr
Milk amount needed ( I never know how much)

Salt 10 grs (maybe less)
Sugar 200 gr (I use more sometimes, maybe 300 gr)

Glazed
powdered sugar 1 cup
Lemon juice 2 spoons (maybe less than that)
This you just mix and that´s that


Dough

- Form a crown on the counter with the flour .
- sprinkle the edges with salt and in the center place sugar, malt extract, eggs, yeast, orange blossom water and milk, mix the ingredients with your hands and then knead for 20 minutes
- After this time add the butter, not too cold not too creamy, continue . kneading until the dough is smooth and homogeneous. This is a mess but it´s the best way to make this bread.
- Spread the dough a bit then sprinkle with sugared almonds, almonds, walnuts, casher nut, hazelnuts, figs (in small pieces or half fig), raisins, and those horrible candied oranges if you like that. All these things must be coarsely chopped.
- Knead again to integrate all those things into the dough.
- Let stand in a warm place for about 2 hours maybe more. should grow twice the original size
- After standing time, degas the dough, place on a floured bowl and cover with plastic wrap, then let stand in the refrigerator for 8 hours.
- Bake the loaves in preheated oven at 170 ° C. -.
- Bathe the loaves with the icing when they cool down
- I don´t know how are the bread molds that you use I use this bread molds. it´s like waxed paper??? Something like that. I use the molds for 500 gr cause it´s easy to bake.

 Ask away, I know it´s a mess

I have to write the recipe por sugared almonds.

-- Edited by andrea on Monday 26th of November 2012 07:00:15 PM

Whole grain spaghetti with Brussels sprouts and mushrooms

Ingredients
Kosher salt
1pound whole grain or whole wheat spaghetti
1 cup grated Pecorino Romano
1/4 cup extra virgin olive oil
1 pound Brussels sprouts, trimmed, halved, and thinly sliced
1 med onion finely chopped
1 pound mushrooms, button or shiitake, clean and chopped
3 cloves garlic, minced
3 teaspoons kosher salt
Fresh ground black pepper
1 cup creme fraiche
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
Zest of 1 large lemon
1/2 cup silvered almonds, toasted*

Directions
*Cooks note: to toast almonds, arrange in a single layer on a baking sheet. Bake at 350 F until lightly toasted 8-10 mins

Bring a large pot of salted water to boil over high heat. Add pasta and cook until tender but still firm, drain and place in large bowl. Tos in 1/2 cup cheese

In a large skillet, heat the oil over med high heat. Add sprouts, onions, mushrooms, and garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 mins. Add crime fraiche, veg broth, lemon juice, and lemon zest. Bring to simmer and stir until the mixture forms a creamy sauce, about 2 mins. Stir in 2 teaspoons salt and 1 teaspoon pepper.

Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with remaining cheese and serve.

The lemon juice and almonds make the dish

My God wife. I am going to try this.

This one is for TW

Pizza Dough

This is enough for one thick crust pizza or two thin crust pizzas. I make a double batch and freeze half to keep on hand. You can freeze dough for three months. Sorry I don't know the mg offhand, so I'm using ml. Maybe I'll add mg later.

1 1/2 cups (355ml) water
1/4 cup (60ml) olive oil
2 1/2 teaspoons (12ml) yeast
3 2/3 cups (870ml) flour
1/3 cup (80ml) cornmeal
1 teaspoon (5ml) salt

I use my mixer with dough hooks. Add wet ingredients, then yeast, then dry ingredients. Mix on low till a dough has formed. You want it to be just dry enough that it doesn't stick to your fingers. Once you've added enough water or flour to get the consistency right, mix on highest setting for four minutes. Remove the dough hooks, cover and let rest for 75 minutes.

Punch down the dough and turn it out onto a floured work surface. Flatten the dough into a disk and repeatedly fold the edges inward and press into a flattened disk. Cover with a damp towel and let rest for 30 minutes. Now you're ready to roll out your dough and make pizza!

CALZONES!! Yeah, I'm not Martha Stewart, but these are sooooo good!

-- Edited by Black as Snow on Tuesday 12th of August 2014 06:03:34 PM

Noooooo Calzone for me is a raped pizza. Still, I'd eat raped pizzas because I'm a sucker for pizza, they look great!

Calzone is a horror for me because why fold that pretty dough together with all the topping inside. Still, it's better than people who eat their pizzas like sandwiches. I am a pizza whore but that is where I draw the line.

You had me at beer.

God, woman I`m drooling and I don´t even like squash of any kind.

Black as Snow wrote:

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I bought a butternut squash from a menonite farmer at the farmer's market, and I haven't decided what to make yet. I think this!!!  http://thepioneerwoman.com/cooking/2013/01/butternut-squash-risotto/  I'll let you know how it turns out!  Except for Atat.

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I printed it. Will try it in the weekend!