Paphos People

The Paphos and District Information Site

It is currently Fri Mar 29, 2024 1:20 am

All times are UTC + 2 hours [ DST ]


 



Post new topic Reply to topic  [ 6 posts ] 
Author Message
PostPosted: Wed Jan 27, 2010 1:33 pm 
Offline
Rock Star
User avatar

Joined: Mon Dec 17, 2007 12:30 pm
Posts: 1247
Location: Paphos
I thought I'd kick off this thread - I'm not in fact a vegetarian but we have decided 2 - 3 days a week are vegetarian days (sorry to any full timers out there, but we want to cut down on our intake of meat but not eradicate it from our diet!) I'm hoping to increase this to more days a week - but CF needs his quota!!

I've come across a load of fabulous recipes and sites, one of my favourites at the minute is fatfreevegan.com.

The internet is a minefield of great recipes, last night we had:

Jambalya (Vegan)

1 cup onions, chopped
1 cup green peppers, chopped
1/2 cup celery, finely chopped
3 cloves garlic, finely chopped
2 cups water or stock
1 15-oz. can tomatoes, undrained, chopped
1 cup rice
1 tsp. salt (opt.)
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. chili powder
1/8 tsp. allspice
1 15oz. can kidney beans or black beans
1/2 cup frozen peas chopped
green onions, to taste
chopped fresh parsley, to taste

Place onions, green peppers, celery and garlic in a medium saucepan and saute about 5 minutes. Add the water or stock, tomatoes, rice, salt, basil, thyme, chili powder and allspice. Bring to a boil, reduce heat, cover and simmer about 20 minutes (more if you use brown rice). About 5 minutes before the rice is done, add the beans, peas and green onions. Simmer until the rice is done and peas are heated through. Top with parsley and serve.

Makes about 4 servings.

It was delicious!


Share your recipes or favourite sites with me if you can!!!

Yxx

_________________
Flow gently, sweet Afton! amang thy green braes,
Flow gently, I'll sing thee a song in thy praise.


Top
 Profile  
 
PostPosted: Sun Jan 31, 2010 2:26 pm 
Offline
Top of the pops
User avatar

Joined: Mon Dec 17, 2007 10:23 am
Posts: 2137
Location: Kissonerga
Peppermint wrote:
.... CF needs his quota!!
".... thats ok ...i make ... " :smilielol

http://www.youtube.com/v/HnjWZT3yWWc :doh lol

1 x std tinned chopped tomatoes *
1 x std tinned chickpeas *
1 x bunch of chard/spinach cleaned, roughly chopped
1 x medium red onion, chopped
1 x tea spoon ground cinnamon **
1/2 x tea spoon ground black pepper **
1/2 x tea spoon salt **

Soften the onion with splash of olive oil in a medium sauce pan, add tinned goods, seasonings, stir, bring to boil, add chard, stir then let to gently simmer to let it 'cook down' until not too runny stirring occassionlly. I serve with warm fresh buttered bread. Should feed three well.

* from scratch is an option if you really want to watch your carbon consumption
** its a base to start from, a finely sliced hot chilli, some garlic, some seasoning with a kick and some small chunks of boiled potatoe .. yum !

Think very chunky soup ... phonetically i hear 'rare-vith-key-ah' (cypriot dish i think) but i`m not 100% sure on that or the spelling !

ps. CF - I wanted to embed that video but get this whilst trying to post ..... You cannot use certain BBCodes: [flash].

_________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~
My opinion; worth price charged.


Top
 Profile  
 
PostPosted: Wed Feb 03, 2010 6:13 pm 
Offline
Rock Star
User avatar

Joined: Mon Dec 17, 2007 12:30 pm
Posts: 1247
Location: Paphos
ooh sounds fab!! Will give it a go!

Made this on Monday and it was fantastically filling:

Rajasthani red lentil curry
Serves 4

Ingredients

* 225g split pigeon pea lentils (tuvar dal) or red split lentils, washed
* 2 cloves
* ½ cinnamon stick
* 4 black peppercorns
* 1 litre water
* 2.5cm ginger, peeled and chopped
* 3 garlic cloves, peeled and chopped
* 3 tbsp ghee or melted unsalted butter
* 2 onions, peeled and finely chopped
* 3 tomatoes, skinned and finely chopped
* 2 tsp garam masala
* 2 tsp hot chilli powder, to taste
* 1 tsp ground turmeric
* ½ tsp sea salt, or to taste
* 2 tbsp double cream
* 3 green chillies, slit in half lengthways

Method:

1. Place the lentils in a saucepan with the cloves, cinnamon, peppercorns and water. Bring to the boil and skim off any scum and froth that rises to the surface of the liquid. Reduce the heat, partially cover the pan and simmer for 25-30 minutes until the lentils are soft and have broken down.

2. Put the ginger and garlic into a small food processor. Add a tablespoon of water and blitz to a paste. Heat the ghee or butter in a pan, add the onions and fry for 6-8 minutes, stirring occasionally, until lightly browned. Add the garlic and ginger paste, tomatoes, garam masala, chilli powder and turmeric to the pan.

3. After 2-3 minutes, tip the cooked lentils into the pan, season well with salt and leave to simmer for 8-10 minutes until thick. Stir through the cream and green chillies; then you are ready to serve.

I served this with warmed flatbreads and used fat free yoghurt in CF's instead of double cream. Delicious.

xxx

_________________
Flow gently, sweet Afton! amang thy green braes,
Flow gently, I'll sing thee a song in thy praise.


Top
 Profile  
 
PostPosted: Fri Feb 12, 2010 12:56 pm 
Offline
Rock Star
User avatar

Joined: Mon Dec 17, 2007 12:30 pm
Posts: 1247
Location: Paphos
Falafel and salad pitta ( I served this with potato wedges)
Serves 4
Takes 25 minutes to make, plus chilling
Ingredients

* 2 x 410g cans chickpeas, drained
* and rinsed
* 1 small onion, finely chopped
* Large handful fresh flatleaf parsley
* Large handful fresh coriander, plus extra to serve
* 1 garlic clove, roughly chopped
* 3 tbsp plain flour
* 1 tsp baking powder
* 1/2 tsp crushed chilli flakes
* 1/2 tsp ground cumin
* 1 tbsp tahini (sesame seed paste, from supermarkets, optional)
* 150ml vegetable oil, for shallow-frying
* 8 wholemeal pitta breads, warmed
* 16 red and yellow cherry tomatoes, halved
* 1/2 cucumber, thickly sliced
* Lemon wedges, to serve

Method

1. Pulse the chickpeas in a processor until coarsely ground. Add the onion, herbs, garlic, flour, baking powder, chilli, cumin and tahini, if using, and pulse to a coarse paste. Season, shape into 16 small discs and chill on a baking tray for 20 minutes.

2. Heat the oil in a large frying pan over a medium heat. Add half the falafel and cook for 2-3 minutes each side, until golden. Remove with a slotted spoon and drain on kitchen paper while you cook the rest.

3. Fill each pitta with 2 falafel and some tomato, cucumber and extra coriander leaves. Serve 2 per person, with lemon wedges to squeeze over.

_________________
Flow gently, sweet Afton! amang thy green braes,
Flow gently, I'll sing thee a song in thy praise.


Top
 Profile  
 
PostPosted: Fri Feb 12, 2010 4:28 pm 
Offline
Idol
User avatar

Joined: Fri Jan 18, 2008 6:49 pm
Posts: 587
Location: Paphos
I concocted this from another recipe I saw so I don't have the exact quantities

BEANY SHEPHERDS PIE

Ingredients
Potato - mashed
Grated Cheese
Kidney Beans
Black Eye or Cannellini Beans
Butter Beans
Tinned Tomato
Tomato Puree
Onion
Celery
Carrot
Garlic

Method
Soften the garlic, onion, celery and onion in oil
Stir in tinned tomato and puree
Add beans (you can use any combination of your preferred beans)
Season
Simmer until thickened
Transfer to an oven dish
Top with mashed potato
Sprinkle with the grated cheese
Cook in oven until cheese melted and bubbling
Serve with buttered green beans

SCOFF!! :piggy :piggy :piggy :piggy :piggy

_________________
PARAGON PROPERTY MANAGEMENT


Top
 Profile  
 
PostPosted: Wed Apr 28, 2010 12:45 pm 
Offline
Idol

Joined: Fri Nov 27, 2009 5:39 pm
Posts: 552
Location: Tala
Chick Pea & Potato Chana

1 tin chick peas
1 tin of chopped tomatoes
1 large chopped onion
3 medium potatoes, peeled and chopped into bite-sized chunks
fresh garlic, ginger and chilli
Spices: Turmeric, Garam Masala, Ground Coriander, Chilli powder, Salt
Seeds: Onion seed and Cumin seeds
Olive Oil

Heat the oil add the onion and cumin seeds for around 20 seconds. Add the chopped onions and fry until they are lightly browned. Add crushed garlic, grated ginger and finely chopped chilli. Stir fry on medium heat.

Then add the tin of chopped tomato and stir-fry for about 5 mins then add the spices – salt, 2 tsps ground coriander, 2 tsps garam masala and 1.5 tsps turmeric (add optional half tsp of chilli powder if fresh chilli quite mild).

Add the chunks of potato - stir until well coated in spices. Then add around 3 smallish glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on to soften the potato.

After about 20 mins - check to see that the potato chunks are soft - and then add the drained chickpeas. Stir it all up - and add another small glass of water to the pot if needed. Bring to a fierce boil and then turn the flame down to simmer the pot for a while – with the lid partially on. Add some fresh coriander. Serve with basmati rice.

_________________
TARRAH


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 6 posts ] 
Paphos people botton - viewtopic_body


All times are UTC + 2 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  

Kapnos Airport Shuttle



Powered by phpBB® Forum Software © phpBB Group