(no subject)

[nny]

Room is tidy, and I'm makin' leek and potato soup. House smells good.

Anyone have any simple recipes they can offer? If you have an address, writing them and sending them I would LOVE you for, because recipes in other people's writing is what makes a cookery book hardcore, baby. XD If not, a comment would be appreciated. I'm making my very own little leatherbound recipe book.

Heh. I so can't cook.

Comments

[rimestock.livejournal.com]

So do you want these recipes just on normal paper? or on recipe cards, or 3x5 cards, or what?

[villainny.livejournal.com]

Ooh, paper'd be good, so I can fold it and stick it into the book.

Thankee-sai!

[rimestock.livejournal.com]

*makes vague mental note*

*will forget soon* :D

[fahye.livejournal.com]

Kee-ra-qwaam (actual spelling = who knows? that's how you pronounce it) and Fahye's Awesome Cabbage, with bonus corn and tomato salad. Vegetable extravaganza!

~

Chop up:

A bunch of spinach or silverbeet
Two tomatoes + extra for salad
One large onion
A lemon (just cut it in half)

Stick in a large saucepan:

The spinach, tomatoes, and most of the onion (keep some in reserve). Half a cup of red lentils. The juice of half the lemon. 1/4 teaspoon turmeric. Chilli to taste. One cup of hot water. A large knob of butter.

Shove a lid on the lot and just let it simmer, stirring often, for about 20 minutes or until the lentils are soft enough for your liking. Add more water/chilli/turmeric if needed. Ta daaaah, lentils. They'll sit in the pan nicely with the lid on if you finish them early.

While it's cooking, chop up some cabbage. Look at your cabbage. Does that look like enough cabbage? Yes? Good. Double it. This stuff shrinks like crazy.

In another saucepan, put a dash of vegetable oil and, depending on how indulgent or fancy you feel, a good dash of sesame oil or a knob of butter or just more normal oil. Start to cook the onion you set aside, and then add the cabbage after the onion starts to soften. Once the cabbage is also getting soft, add a good shake of whole cumin seeds. Yes, it's meant to look like a whole horde of termites crawled into your pan and died there. There is no such thing as too much cumin. Mmmmmm.

Stir and cook and stir and cook until cooked to your liking.

Serve it all in wide bowls with a fork and spoon and big dorky napkins, because the lentils go bright yellow and have a tendency to drip everywhere.

(The lentils freeze really well, so make tons and freeze it for later.)

For the salad, just chop the tomatoes into bite-sized chunks and then drain a can of sweetcorn. Mix the corn and tomato together. Inna jar, shake up some good olive oil, the other half of the lemon juice, a dash of balsamic vinegar and some crushed dried basil leaves. Taste and add more oil if needed. Drizzle over the salad, mix through and stick in the fridge with gladwrap (clingfilm?) over the bowl to let the flavours settle.

Good for picnics and/or panicked packed lunches when you realise you have no bread for sandwiches at 8:30am.

~

I'll write out and send you my brownie recipe and my prune cake with brandy icing recipe, because nobody should be without them.

[indy-go.livejournal.com]

Bleurgh. Cannot thing of recipes at this hour of the morning, sorry. *hugs* Glad you're making soup, though.

[villainny.livejournal.com]

*hugs back*

Is the only thing I can make. Seriously.

[tropes.livejournal.com]

I'll get the rustic pasta recipe from my sister. Dude. It's bacon and basil and tomatoes over farfalle. :D:D:D:D:D

[villainny.livejournal.com]

That... sounds like heaven...

[tropes.livejournal.com]

ANd dude?

It's like. Three steps. You can cook it in your sleep. ANd it makes loads. Perfect for having friends over.

Unless they're vegetarian. =))

[villainny.livejournal.com]

*whines*

I know too many hippieeeeeees.

*cries*

[quean-of-swords.livejournal.com]

I would love to contribute, though really the only recipies I have are for hummus and Magic Seven Layer Bars (those are cookies.)

[tiltingheartand]

Do you like macaroni-and-cheese-type-casserole thingies? I've got a recipe I think my mom found on the back of a box of it, years and years ago, so it's got a real name but I just call it 'crap'. (Family name.)

[schiarire.livejournal.com]

All right, this is about as helpful as eggs, but I like it:

Seaweed + rice = sushi. You don't need anything fancy like in restaurants, although you can shove most anything in there (radish, egg, etc). Personally I love it plain and by far far far and away prefer it to restaurant sushi, because restaurant sushi has dried up little strippy seaweed like paper ends. It's snacky, yet sustenancing. AND SO EASY :D