KATKAT'S KITCHEN
RECIPES FROM KATKAT'S KITCHEN
Three Bean Vegetarian Chilli
I love chilli when it is cold and wet there is something so comforting about it and I prefer to have a vegetarian chilli than a meat one and I love it with loads of beans, so three bean vegetarian chilli is perfect. You can serve Three Bean Vegetarian Chilli with brown rice as a meal, or garlic bread or as a soup, with tortillas. Sometimes as a special treat I make it with cornbread.Don’t get me wrong I can eat Three Bean Vegetarian Chilli any time, for lunch or dinner or for that matter breakfast, but it is perfect when the weather is cold. Three Bean Vegetarian Chilli is more like a thick rich satisfying soup than a meal. of course you can use any type of beans you want, use less of them or omit one altogether.
Recipe: Vegetarian Three Bean Chili
Make the cornbread from scratch or use a box mix and get that going before you make the chili. Add a splash of vegetable oil to a large heavy bottomed pot on medium high heat and sauté 1 1/2 cups diced onion and 2 large minced cloves of garlic to …
hudsonvalley.ynn.com
Ingredients for Three Bean Vegetarian Chilli
1 tablespoon olive oil
2 red onion, chopped
4 cloves of garlic finely chopped
1 carrot, peeled and diced
1 red pepper, diced
1/2 cup green pepper, diced
2 x 15 Ounce cans of diced tomatoes
1 x 15 Ounce can of dark red kidney beans, drained and rinsed
1x 15 Ounce can of pinto beans , drained and rinsed
1x 15 Ounce can of black beans, drained and rinsed
1x 15 Ounce can of corn kernels, drained and rinsed
4 green chillies fresh and finely diced (using the seeds increases the heat)
2 cups vegetable stock
2 tablespoons concentrated tomato paste
1 teaspoon dried chilli flakes
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon ground cumin
2 tablespoons of dried oregano or a handful of fresh
salt and pepper
2 tablespoons of Marmite
Method for Three Bean Vegetarian Chilli
Sauté the onion and carrot in olive oil until soft. Add the garlic and peppers and cook for one minute. Add the can of tomatoes, beans and corn. Then our in the vegetable stock, tomato paste, spices and stir. Cover and bring to a boil. Simmer for forty minutes.
Images provided by:
www.bigoven.com
Should you have any three bean vegetarian chilli over and you don’t fancy it with breakfast you can freeze it. It freezes beautifully, and reheat it in the microwave from frozen or defrost it. I always think that Three Bean Vegetarian Chilli is best made the day before, so that the flavours develop, but they do seem to intensify in the freezer. I make my Three Bean Vegetarian Chilli very hot so if you do not like your food very spicy reduce some of the fresh chillis or omit them altogether.
Variations on Three Bean Vegetarian Chilli
Three Bean Vegetarian Chilli can be served with grated cheese on top, though in case it is a dollop of crème fraîche, add cooked chicken or turkey or add minced meat or cubes of beef if you prefer chilli con carne.
Spicy beetroot hash with smoked mackarel
I have a passsion for smoked mackarel, and although it is normally served cold it is delightful warm in this dish, it complements the earthiness of the beetroot beautifully.
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Spicy beetroot hash with mackerel and poached egg
Ingredients
For the spicy beetroot hash
1 large baking potato, peeled
1 large, raw beetroots, peeled
1 Tablespoon curry powder
1 Tablespoon chopped spring onions
salt and freshly ground black pepper
2 Tablespoons vegetable oil
For the fiery tomato chutney
2 Tablespoons olive oil
1 red onion, diced
1 Tablespoon chopped fresh ginger
2 garlic cloves, chopped finely
2 small red chillies, chopped
125g/4oz demerara sugar
100ml/3½fl oz red wine vinegar
300g/10oz cherry tomatoes, halved
1 handful of chopped fresh mint
4 x 150g/5oz smoked mackerel fillets, warmed gently in the oven
4 x free-range eggs, poached
Method
Cut the peeled potato in half. Boil for seven minutes, then drain and set aside to cool.
For the chutney, heat the olive oil in a frying pan over a medium heat and fry the onion, ginger, garlic and chilli until soft. Add the sugar and vinegar and bring to boil for 5-6 minutes. Add the tomatoes and reduce to a simmer for five minutes until the sauce is syrupy. Stir in the mint.
For the spiced beetroot hash, grate the par-boiled potato and beetroot into a bowl and combine with the curry powder, spring onions and seasoning.Roll the mixture into four balls and flatten them into patties. Heat the oil in a frying pan over a medium heat and fry the beetroot hash for about three minutes on each side.
Serve a beetroot hash cake on each plate topped with a mackerel fillet, then a poached egg and the sauce on top.
Chocolate mousse cake
Chocolate mousse cake is my ultimate comfort food, when only a light but rich deeply satisfying chocolate hit will do.
Recipe: Heavenly chocolate mousse cake
Prepare your chocolate by dissolving it in boiling water. ● The cake mixture should only come halfway up the sides of the dish or dishes, as the melted chocolate sauce still has to be poured over before baking. ● Once the chocolate is completely …
www.thejc.com
Recipes Remembered: Double Chocolate Mousse Cake
Make the cake: In a medium saucepan over low heat, stir together chocolate, butter, sugar, half-and-half, vanilla and salt until chocolate is melted and mixture is smooth. In a large bowl, slightly beat eggs. Add chocolate mixture and beat.
www2.timesdispatch.com
Ingredients
6 free-range eggs, separated
150g/5oz caster sugar
50ml/2fl oz orange liqueur
400g/14oz chocolate, melted
300ml/10fl oz whipping cream
To serve
strawberries, raspberries and cream
Preparation method
Preheat the oven to 180C/350F/Gas 4.
Grease and line a 20cm/8in springform cake tin. Wrap the outside of the cake tin in two layers of aluminium foil so that it will be waterproof when placed in the bain-marie in the oven.
In a bowl beat together the egg yolks with two thirds of the sugar until creamy.Add the orange liqueur and beat for a further three minutes.Stir in the melted chocolate and half of the cream.
In a separate bowl, whip the cream, then fold this into the mix.In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Beat in the rest of the sugar, then fold this into the chocolate mix.
Spoon the mixture into the lined, foil-wrapped cake tin and place into a deep baking tray. Set the baking tray onto the oven shelf. Half fill the tray with boiling water from the kettle to make a bain-marie.
Place in the oven for 45 minutes at 180C/350F/Gas 4 and then reduce the temperature to 150C/300F/Gas 2 for 45 minutes more. Turn the oven off but leave the cake in for another 20 minutes.Remove from the oven and allow to cool completely. Remove the cake from the tin and peel off the paper. Serve with fruit and cream.
Images For bottom Chocolate mousse cake provided by:
whatscookingamerica.net
Spinach and bombay Potatoes Pastry
Spinach and bombay Potatoes Pastry
Bombay potatoes are taken to a new level with this crisp pastry which makes a perfect luncheon dish or serve it on a buffet or as nibbles with drinks. The perfect drink is an ice-cold lager.
Halal Recipes: Bombay Potato Curry
Ingredients. 500g Halved new potatoes; 1 tbsp Olive Oil; 1 Large sliced onion; 1 tbsp Medium Curry Powder; 400g Tinned Chopped Tomatoes; 2 tbsp Mango Chutney. Preparation. Add the potatoes to a saucepan and cover …
http://magicalreaction1.blogspot.com/
Kim’s Bombay Potatoes | veggierecipeexchange
Kim’s Bombay Potatoes. 3 large potatoes, peeled, cubed and boiled until just cooked 1 tbspoon cumin seeds, onion seeds and curry leaves, mixed (a tsp of each will do nicely and yes, crush the curry leaves) 1 tspoon salt …
http://veggierecipeexchange.blogspot.com/
Ingredients for Spinach and Bombay Potatoes Pastry
200ml/7fl oz vegetable oil
2 onions, sliced
450g/1lb potatoes, cubed
2 tablespoons coriander seeds, toasted in a dry frying pan and ground to a powder
1 tablespoon cumin seeds, toasted in a dry frying pan and ground to a powder
1 tablespoon garam masala
1 teaspoon ground ginger
2 garlic cloves, finely sliced
3 red chillies, finely chopped
salt and freshly ground black pepper
450g/1lb fresh baby spinach
100g/3½oz pistachios
270g/9½oz pack filo pastry, cut in 15-20 sheets
50g/2oz butter, melted
1 tablespoon honey
To serve
Greek-style yoghurt
sesame seeds
Method
Preheat the oven to 180C/350F/Gas 4.
Heat one tablespoon of the oil in a frying pan and fry the onions for 4-5 minutes, or until golden-brown. Remove from the pan and set aside.
Pour half of the remaining vegetable oil into a baking tray and heat in the oven until it starts to smoke. Carefully add the potatoes to the hot oil and stir gently to coat them in the oil. Add the spices, garlic and chilli and season with salt and freshly ground black pepper. Roast in the oven for 25 minutes. Remove the potatoes from the tray with a slotted spoon and set aside to cool.
Reduce the oven to 160C/300F/Gas 2.
Mix the onions, potatoes, spinach and pistachios together in a bowl until well combined. Season with salt and freshly ground black pepper.
Grease a 36cm x 24cm/15in x 10in ovenproof dish. Place a sheet of filo pastry in the bottom of the dish and brush all over with melted butter. Repeat the layering and greasing process with a further two sheets of filo pastry, leaving the top layer unbuttered.
Spread one third of the potato and spinach mixture on top of the pastry in an even layer.
Add five more pastry sheets to the dish in layers, greasing in between each layer with melted butter. Spread over another third of the potato and spinach mixture.
Repeat the process with another five pastry layers and the remaining potato and spinach mixture. Finish with the last five sheets of filo pastry. Brush the top layer of pastry with the remaining melted butter drizzle over the honey.
Using a sharp knife, cut a criss-cross pattern into the top layer of pastry. Place in the oven for 30-40 minutes, or until the pastry layers are crisp and pale golden-brown.
To serve, spoon a portion of the pie onto each plate. spoon the yoghurt alongside and sprinkle with sesame seeds.
Crepes Suzette
There is nothing hard about making Crepe Suzette, they are just posh pancakes. A few simple rules make it easier. Never use a mixer to make pancake batter, it toughens up the flour. Make it a few hours before you need it with a wire whisk and then leave it in the fridge, until you need it. When you take it out it will have separated, but just whisk again for one minute. When you use a wire whisk there will always be little clumps of flour in the batter and that is why it should rest for a while.
Finding Healthy Food in Typically Non-healthy Cuisines
… veal Prince Orloff (veal roast stuffed with rice, onions and mushrooms), pommes Anna (upside-down potato cakes), crepes Suzette (crepes with orange butter and orange liqueur, served flambeed), frites (fries) In your kitchen When cooking at home, …
latino.foxnews.com
Ingredients
For the crêpes
125g/4½oz plain flour
1 free-range egg
1 teaspoon melted butter
300ml/10½fl oz milk
butter, for frying
For the sauce
50g/1¾oz unsalted butter
1 orange, zest and juice
2 oranges, juice only
1 lemon, zest and juice
3 Tablespoons caster sugar
2 Tablespoons orange liqueur
2 Tablespoons brandy
Method
For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight.
Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute.
Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later.
For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar. Cook for a few minutes until just thickened and bubbling, and then remove the pan from the heat.
Fold the crêpes into quarters and carefully lay into the hot sauce. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol. Cook for a couple of minutes until the crêpes are heated through.
To serve, spoon the crêpes onto serving plates and spoon the sauce over the top.
Normandy apple cake
In Normandy everything has apples in! This light fresh teacake is perfect for elevenses or when the children come home from school. I like to serve it to adults with crème fraîche flavoured calvados.
- 4 granny smith apples, peeled, cored and roughly chopped
- 1 tbsp brown sugar
- 1/2 cup water
- 250g unsalted butter
- 1 cup caster sugar
- 4 eggs
- 2 cups self-raising flour
- 1 cup milk
- Freshly grated nutmeg, to taste
- Pouring cream, to serve
Method
Preheat oven to 180C. Place apples, sugar and water in a saucepan, then cook over medium heat for 10 minutes or until apples are soft. Drain and let cool. Using hand-held electric beaters, cream butter and sugar. Add eggs, one at a time, beating well after adding each one. Sift in flour and slowly add milk, beating to combine. Pour batter into a 28cm cake pan. Top with cooled stewed apples and sprinkle with a little freshly grated nutmeg. Bake cake for 50 minutes or until a skewer inserted in the centre comes out clean. Serve warm or at room temperature with fresh cream or calvados flavoured crème fraîche.
Smoked cheese croquetas with chimichurri sauce
Smoked cheese croquetas with chimichurri sauce are my favourite snack on two levels I love the deeply satisfying South American chimichurri sauce (yes I know it is normally served with steak, but this is the vegetarian variety. The second reason I just love it is the fact I love smoked cheese.[box]Smoked cheese croquetas with chimichurri sauce are my favourite snack on two levels I love the deeply satisfying South American chimichurri sauce (yes I know it is normally served with steak, but this is the vegetarian variety. The second reason I just love it is the fact I love smoked cheese. [/box]
Lamb Meatballs in Red Wine Sauce with Mint Chimichurri …
Lamb Meatballs in Red Wine Sauce with Mint Chimichurri … Submitted by Karol on February 15, 2012 – 2:44 pmNo Comment. I also made a red – wine sauce , and simmered the meatballs to add richness. Turns out, I like the sauce enough …
http://www.wineglaze.com/
Ingredients for Smoked cheese croquetas with chimichurri sauce
Ingredients
For the croquetas
60g/2oz unsalted
1 Tablespoon olive oil
½ leek, finely chopped
60g/2oz plain flour, plus extra for rolling
250ml/9fl oz soya milk
100g/4oz smoked cheddar, grated
75g/2½oz fresh or frozen peas
Salt and freshly ground black pepper
1 Teaspoon grated nutmeg
1 Tablespoon chopped fresh coriander
2 free-range eggs
150g/5½oz fresh brown breadcrumbs
Olive oil to deep fry
For the chimichurri sauce
8 large handfuls of coriander, chopped
5 garlic cloves, chopped finely
½ red onion, very finely chopped
2 handfuls of chopped oregano
150ml/5fl oz extra virgin olive oil
50ml/2fl oz sherry vinegar
½ lemon, juice and zest
Method
For the Chimichurri Sauce
For the chimichurri sauce, mix together all the ingredients in a bowl and serve alongside the croquetas. Make it first so the flavours develop.
Heat the butter and oil in a saucepan and gently fry the leeks for 3-4 minutes, or until softened. Stir in the flour a little at a time and cook for five minutes. Add the milk gradually and then cook for 15 minutes, stirring all the time. Take off the heat and add the cheese, when it is melted add the peas, nutmeg, coriander and seasoning. Cover the sauce with wet Clingfilm to stop it forming a skin.
For the coating, beat the eggs in a bowl and sprinkle the breadcrumbs onto a plate. Heat a deep heavy-bottomed saucepan half full of olive oil to 180C/350F, until a breadcrumb sizzles and turns brown when dropped into it.
Once cooled, roll the croqueta mixture into cylinders of approx 7.5cm/3in long, using floured hands.
Dip the croquetas in the beaten egg and then roll them in the breadcrumbs to coat completely. Repeat the egg and then breadcrumbs, which will give a real crisp coating. Fry the croquetas for 3-4 minutes, or until crisp and golden-brown. Remove with a slotted spoon and set aside to drain on kitchen paper.
Images provided by:
www.flickr.com
Butternut, walnut, ricotta and sage Pasty
Butternut, walnut, ricotta and sage Pasty
may not be your idea of a Pasty and truth to tell it is not the archetypal Cornish pasty, which is made with onion,minced meat and root vegetables, but Butternut, walnut, ricotta and sage Pasty does share some common characteristics. The walnuts add texture which the minced meat does, the ricotta adds a creaminess which replaces the gravy, and the sage adds a characteristic bitterness.
Cornwall is famous for its tin mines and the miners used to take the pasty down for lunch. Sometimes it had jam at one end and the meat in the other, but as neither end was marked it was pot luck whether or not you got your dessert first.
Butternut, walnut, ricotta and sage Pasty is perfect served warm as a snack or cold on a picnic because as the pastry is robust it travels well. The next time I make it wild mushrooms will make a nice addition.
Butternut, walnut, ricotta and sage Pasty
Ingredients
1kg/2lb 3oz butternut squash, peeled, seeds removed and cut into 1.5cm/½in cubes
1 red onion, thinly sliced
2 tablespoons extra virgin olive oil
20 sage leaves, shredded
Salt and freshly ground black pepper
800g/1lb 12oz ready-made shortcrust pastry
120g/4oz walnuts, toasted
500g/1lb ricotta
4 tablespoons pumpkin seed oil
1 free-range egg
Pinch salt
3 tablespoons flour, plus extra for dusting
Preheat the oven to 200C/390F/Gas 6 and line a baking tray with baking parchment.
Method
Mix the butternut squash, onion, olive oil and half the sage together, season with salt and freshly ground black pepper and place inside the lined baking tray. Roast until the squash is cooked (when a fork goes through it easily), then take from the oven and leave to cool.
Divide the pastry in half and roll each half out to a 60x20cm/24x8in rectangle on a lightly dusted work surface. Using a 20cm/8in diameter plate as a template, cut out three rounds from each piece.Lay these on a baking sheet and put in the fridge to rest for at least 20 minutes.
Once the butternut squash has cooled, tip it into a large bowl and mix in the walnuts, ricotta and pumpkin seed oil, making sure you don’t crush the squash.
Take the pastry rounds from the fridge and allow them to come up to room temperature. Beat the egg with a pinch of salt and brush the pastry completely on one side with the egg-wash – it’ll be easier to do this one piece at a time.
Take one-sixth of the butternut squash mixture and dollop it in the centre of a pastry round, and then carefully fold the pastry in half, making sure the filling is enclosed. Dip a fork in the flour and use it to press down and seal the edges. Try to squeeze out excess air as you do this – otherwise it can make the pasty pop open in the heat of the oven. As you finish each pasty, place it on a baking sheet lined with baking parchment. Brush the remaining egg-wash over the pasties and prick each one several times with the fork. Bake for 25-35 minutes, until the pastry is golden and cooked. Serve hot or cold.
Learn How to Make Cornish Pasties in a Eclectic Manor House …
Is it time for your mid-day tea break? Then pour your self a cuppa and learn how to make authentic Cornish pasties in this short but entertaining video from The Guardian, a UK newspaper. Our cook today is Kay Bolitho and …
http://www.thekitchn.com/feedburnermain
Octopus, chorizo sausage and oregano with orange, nasturtium and herb salad
Octopus, chorizo sausage and oregano with orange, nasturtium and herb salad is a rich but delicate dish perfect for a Spring lunch
In Spain we have the most wonderful octopus and fresh chorizo and together they are a taste made in heaven. I will grant you that fresh octopus is not the most exciting thing in the world, and if is cooked wrong then it is awful – rubbery and hard. However this recipe calls for the octopus to be boiled first and then it is very very quick to assemble. The article below shows what an intelligent animal it is as well. This recipe was adapted from a recipe from the BBC.
Baby toys.. for an Octopus? | Marine Biology
The article I found was pretty interesting to me because it was talking about how an octopus is able to learn how to figure out simple mazes, figure out how to.
http://blogs.cordovasd.org/marinebio/
Ingredients for Octopus, chorizo sausage and oregano with orange, nasturtium and herb salad
For the octopus
1 octopus, about 1.75kg – 2kg/4lb - 4lb 8oz
1 tablespoon sea salt flakes
2 tablespoons sherry vinegar
250g/8oz cooking chorizo sausage, cubed
5 spring onions, sliced
1 handful fresh oregano leaves
For the orange, nasturtium and herb salad
2 Spanish oranges, segments only
1 handful mint leaves
1 handful oregano leaves
15 unpitted Kalamata olives
5 spring onions, sliced
nasturtium flowers or orange pansies
2 tablespoons olive oil
½ lemon, juice only
1 teaspoon sesame seeds
Method for Octopus, chorizo sausage and oregano with orange, nasturtium and herb salad
For the octopus, bring a large saucepan of water to the boil. Beat the tentacles lightly with a meat mallet to tenderise then peel the skin away. Cut the head from the body, just below the eyes. Remove the beak from the centre of the tentacles by turning it inside out and pushing the beak through.
Add the salt to the boiling water then dunk the octopus three times in the boiling water. Add the vinegar then return the octopus to the pan and simmer for one hour. ( Cooks tip Dunking the octopus makes sure that the tentacles don’t seize during cooking and become hard and chewy. The key is to cook the octopus very slowly in simmering water; the vinegar helps tenderise the octopus.Dunking also stops the tentacles from curling)
Cut the tentacles into small chunks. Heat a frying pan until hot, add the chorizo and cook for few minutes until crisp. Add the spring onions and octopus pieces, along with the oregano leaves, and cook all together for further two minutes. Remove the pan from the heat and set aside.
For the salad, combine the orange segments, herbs, olives and spring onions. Scatter with the flowers, drizzle with the olive oil and lemon juice then add the sesame seeds and season with salt and freshly ground black pepper. Serve with the octopus and chorizo.
Octopus, chorizo sausage and oregano with orange, nasturtium and herb salad, tenderising tips
If you have struggled to make octopus that is not rubbery buy from frozen as the action of freezing tenderises it. Then dont forget to dunk it in the boiling water.
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