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Post by Rue on Apr 18, 2003 9:58:59 GMT -5
Nialle, how much do you know about Jewish customs and things? (this is, by the way, the um... talk that goes on in the kitchen, so I'm still on topic )
I went to a Jewish preschool and kindergarten, so I still remember little things. Like the different types of food we cooked and we made little passover books with songs and a picture of the sater plate. I really don't know if I'll be able to find that, but if I can, I'll send it your way.
But, I was thinking that I really wanted you at Laura's too, because you'd be able to learn so much. Not only about the customs and food and things, but also the feeling you get from sitting in a group of 10-14 people, all reading out of Haggadahs about why Passover is important and what it means to them and things. That's part of the reason I payed so much attention. You and Motley and others are feeling more inclined toward Judaism, and if I'm going to be a great cook, I need to know how to create for you an awesome Passover, and Shabbat, and Rosh Hashana.
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Post by KoNeko on Apr 20, 2003 11:49:28 GMT -5
*claps hands with glee* I am so glad you like your present, I was stressing over whether you would like it or not. And I hope the biscuits in the packets weren't too squished by the time you got them.
As for Vegemite for dessert... *sideways glance at Ele and scrunches up her face*
Oh! A really basic stir-fry would involve chopping up vegetables (such as carrots, broccoli, onion and beans or whatever else you want) and meat (such as beef) into strips. For obvious reasons, I skip the meat but if you have something other than lunchmeat then this works. Heat some oil in a pan and quickly half-cook the meat with a little bit of garlic. By this I mean to just cook the meat until the juices are sealed in but the inside is still soft and sort of squishy. When this is done, put it to one side and place the veggies in the pan and cook for about 5 minutes until the carrots go a bit soft. Put the meat back in and add some soy sauce (and/or honey, BBQ sauce, worcestshire sauce etc.) Stir it around for an additional 5-ish minutes until the meat is cooked but not going tough yet. Then take the stirfry off the heat and serve with rice.
Alternatively, if you have leftover stir fry and rice, you can heat some oil in a pan the next day and cook them together until you get fried rice. And if you want, you can mix eggs in with it then too.
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Post by En on Apr 23, 2003 14:36:15 GMT -5
What do I know about Jewish customs... that is a difficult question with loads of answers.
1. Less than I want to. I want to know fifteen levels of everything. I want a Judaism symbology alethiometer. 2. Not as much as Mo. He's been reading up and I want his books 3. More than I think I do. This is the scary part. Like, I hear about something, and suddenly it just makes so much sense it feels like I've always been doing it.
Koko, you rock! *prints out that post and resolves to try it* ...you goose. There's nothing you would send me that I wouldn't like. But you sent me things I am really, really enjoying *waves toes* so there.
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Post by KoNeko on Apr 24, 2003 2:43:09 GMT -5
*grins* En, how are you with pasta and stuff like that? I'm a pasta nut, so I've got a few recipes that aren't too difficult or anything. If you want, I'll put those recipes up here. It basically involves the same ingredients as the stirfry but in a different form.
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Natz
Ravenclaw Alumni
Posts: 4,269
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Post by Natz on Apr 24, 2003 5:38:17 GMT -5
I love pasta as well. I have tried vegemite and it tastes nice as first but then the aftertaste is disgusting. Can you put those recipes up Koneko?
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Post by En on Apr 24, 2003 10:38:46 GMT -5
Pasta definitely makes me happy, but I don't know the first thing about what to put in a sauce. I have a friend who made this incredible spaghetti sauce with ginger in. ?! So, I know there would be a bunch of different ones I would like, but I don't know where to start, you know?
*looks enthusiastically note-takey*
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Post by coldmercurywitch on Apr 24, 2003 22:03:57 GMT -5
Oooooo......I can give you some pasta sauces too. I have lots of savoury ones and one or two sweet ones as well. ;D
*has a quick think seen as most of her recipes are just floating round in her head*
OK. I'll try to get the measurements for this one right. Keep in mind I'm used to cooking for 6 -> people. But if you make too much you can re-heat it I guess. Oh, and I seem to have alot of creamy sauce recipes too.
Creamy Chilli Pasta Sauce
- 1 cup thickened cream
- 1 teaspoon garlic
- 1/2 teapoon tomato paste
- 2 1/2 - 3 tablespoons crushed tomato
- 4 tablespoons sweet chilli sauce
Put the whole lot together in a fry pan and stir continuously over a low heat. You will especially need to keep stiring when it comes to the boil and starts to bubble cos it has a tendancy to overflow. Once it starts to bubble keep stiring for about 2 mins then take it off the heat and pour over a bowl of ready made pasta. You need to take it off after about 2 mins cos otherwise the cream has a tendancy to spilt. It makes a really good side to a meal as well....particularly something with chicken.
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Post by KoNeko on Apr 25, 2003 6:23:32 GMT -5
Alright. I'll put a couple of pasta recipes down here. Most of these are pretty basic, and I've put the meat versions of them (seeing as I'm in the minority here!), but it's just as easy to substitute vegies for meat in these recipes- carrots, potatoes and celery (stirfried in butter for 5 minutes before substituting for meat) work quite well. So do mushrooms and zucchini.
Horribly easy Bolognese sauce INGREDIENTS: Olive oil (much nicer than regular) 1 small onion 1 stick celery About 1/2 carrot Some garlic, finely chopped (I have no idea how many cloves because our garlic comes in a jar, but I'm guessing 2 cloves?!) Minced beef (approx 500g?) 1 can crushed tomatoes in puree Water- 1/2 cup to 1 cup depending on the consistency Parmesan cheese to serve METHOD: 1. Put the celery, carrot and onion into a blender/slicer thingy and chop it finely (just about minced, but not quite).
2. Heat the olive oil in a pan, and put the celery, carrot and onion in. Stir in the garlic. After about 4-5 minutes (when the onion is clear and the carrot isn't raw on the inside) add the beef and stir it all together until the beef isn't pink.
3. Add the remaining ingredients and stir. Reduce heat and boil off the liquid until the sauce is thick enough to your liking, and then serve immediately over spaghetti with heaps of cheese.
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Macaroni and cheese (with unsure quantities of ingredients)
INGREDIENTS: Macaroni (or any other pasta) Cheese (obviously) Cream (not too much, maybe 1/2 cup?) Milk (Um, maybe 2-3 cups?) Butter (about 3 tablespoons) Salt and pepper Oregano and curry powder (if you have it)- just a sprinkle
METHOD: 1. Cook the macaroni according to the instructions on the packet.
2. Melt the butter in a saucepan and before it starts to sizzle, put the milk and cream in it and stir. When the mixture is hot, slowly add the cheese (I just use about a handful of grated cheese from a packet) until it melts. When it's melted, add salt, pepper, oregano and curry powder and stir.
3. Put the pasta in the saucepan with the sauce and stir.
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Oh! Do you like baked vegetables En? Like sweet potatoes, pumpkin and potatoes? Because they're really good on top of pizzas or in a tomato-based pasta sauce the next day.
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Natz
Ravenclaw Alumni
Posts: 4,269
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Post by Natz on Aug 15, 2003 13:34:06 GMT -5
Great recipies Koneko and now for a Veggie recepie.
Deep fried tofu with peanut butter sauce.
The batter 1 teaspoon of baking power 3 eggs 2ooml of milk add milk as you go till batter has a firm consistancy.
Cut the tofu into triangles and mix into the batter then deep fry it in some oil carefully.
The Sauce 2 tablespoons of rice vinegar 2 tablespoons of sugar Heat the rice vinegar and sugar in the pan until the sugar has dissoved then add 1 tablespoon of peanut butter and 1 tablespoon of barbeque sauce.
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Dora the Explorer
5th Year
Porcupines do NOT make good pillows. Believe me.
Posts: 613
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Post by Dora the Explorer on Aug 22, 2003 19:57:31 GMT -5
For those who like garlic, a truly stunning spaghetti sauce. Ingredieants(this is all approx., i just throw whatever in)
A clove or two of garlic (the little pieces that make up the whole thing are called cloves right?) Olive oil to make it saucy, add as much as you want. About a tble spoon of butter, add more if needed Some onion (optional) Whatever spices/seasonings you have in the house. I usually use Cavendars, Oregano, chives, garlic powder, onion powder, Italian seasonings, rosemary, and lemon pepper, but add whatever you like.
Melt the butter in a small frying pan. Add oil. Chop garlic and onion into pretty samll pieces; this is a sauce, use your judgement.Do this while butter is melting. Toss garlic and onion into pan and cook for a few minutes. Add all seasonings you want. Cook until galic and onions are browned. Pour over your favourite pasta and enjoy!
This is rather fattening, so if you are watching your weight *cough cough, Me* I wouldn't recommend you put much on your pasta. And remember, when I make it I simply toss in anything I think would be good. This is a basic outline! Take the recipe and put your own spin on it! It's there for you to change it. Oh, anyone who tries it, can I get feed back? Thanks! ;D
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Post by KoNeko on Aug 23, 2003 6:54:22 GMT -5
Well, since we're going all pasta and stuff, I thought I'd throw in my favourite pizza topping as well. ;D
Potato and pesto pizza
INGREDIENTS -2 medium potatoes -1 tub boccocini cheese (you know, the little white bally ones), sliced. If boccocini isn't available, cream cheese will do -1/2 tub tomato paste -2-3 handfuls grated mozzarella cheese -1 large pizza base -1-2 cups pinenut and basil pesto
METHOD 1. Preheat the oven to requirements for the pizza base- usually 180-200 degrees C.
2. Spread the tomato paste onto the pizza base, then sprinkle a thin layer of mozzarella. If you're using cream cheese, spread it onto the base before the mozzarella.
3. Arrange the potato slices evenly on the pizza base, leaving spaces to stick the bits of boccocini cheese in. If you're using cream cheese, spread the cream cheese over the potatoes, or put little blobs of cream cheese in between the potatoes.
4. Cover the potatoes and cheese with the pesto, and top with the rest of the mozzarella.
5. Bake in the oven until the cheese is melted and it smells really nummy! ;D
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Natz
Ravenclaw Alumni
Posts: 4,269
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Post by Natz on Aug 23, 2003 10:10:13 GMT -5
My stir fry recepie.
Get a wok or a large frying pan. Cut musrooms peppers and onions into small strips and leave to one side. If you want meat in your stir fry half cook it before you put the veg in then cook it until the meat is fully cooked.
If you want rice put it on before you cook the veg. Boil a pan of water and add the quantity of rice you need. 1/2 a cup per person.
Does anyone know any good bread recepies as it is something i would like to make.
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Post by KoNeko on Aug 24, 2003 4:45:58 GMT -5
Natz, did you mean an actual bread recipe, as in making the bread, or things to do with bread?
A really quick and easy thing to do with bread is if you get a big cobb roll (like, those big crusty bread rolls), cut a hole in the top and scoop out the soft bread on the inside, being careful not to cut through the crusty part. Bake the bread (the inside stuff, as well as the hollowed out outside stuff) in an oven at 180 degrees C. Take the outside crusty bit out after about 5 minutes. Leave the soft bread in the oven until it goes crusty. Fill the hollowed out bread roll with your favourite dip and use the toasted bits of bread to dunk into the dip.
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Natz
Ravenclaw Alumni
Posts: 4,269
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Post by Natz on Aug 24, 2003 16:03:05 GMT -5
I actually meant a recepie for making bread koneko. That bread does sound pretty good though since i absoulutely love crusty bread but what is 180 in gas mark temperatures koneko?
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Post by KoNeko on Aug 25, 2003 2:43:41 GMT -5
Hmmm, Natz, do you mean making bread from scratch or using a bread machine? I can find out for you- JG's mum makes bread using a bread tin and an oven, and the bread is really really good. (She's got lots of recipes!)
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