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Send us your favorite recipe. Most popular recipe will receive an AndreFood gift. |
| Pat Walker sent us this recipe; |
| Fungi Freschi (marinated mushroom salad). |
- 1 jar of palm hearts, drained and sliced up (about 1/2 -2/3 cup)
- 1 container of fresh button mushrooms, washed and sliced up (about 2 cups)
- 2 small containers of marinated artichoke hearts in olive oil, sliced up (about 2 cups) Do NOT drain the oil. Keep the oil.
- 1/2 cup of feta cheese, crumbled
- 1/2 teaspoon of oregano
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| Amounts vary. Don?t worry about exact measurement. If you like more of one thing, add it. Personally, I like strong Bulgarian feta.Mix all the ingredients in a bowl and add the juice/oil in the marinated artichoke hearts. Mix again.It is ready to eat. Or refrigerate overnight and the mushrooms get a chance to marinate.Enjoy...... |
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| claire sent us this recipe; |
| Chilli bean wrap bake. |
- 1 400g tin kidney beans
- 1 400g tin mixed beans{retain the soaking water to add to the ingredence}
- 70g brown wholegrain rice
- 1 large carrot very finely diced
- 1 onion very finely diced
- 2 celery sticks very finely diced
- 3 bulbs garlic minced
- 1 400g tin chopped plum tomatoes
- 2 table spoons tomato puree little oil and omega three butter, to fry off vegetables in.
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 pack of eight multi grain / wheat & white deli wraps or similar
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| For sauce |
- 20 floz milk
- 50 g carrs sauce flour
- teaspoon wholegrain mustard
- teaspoon dijon mustard
- sea salt and pepper and dash wostershore sauce to taste
- 150 g strong mature cheese
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| Gently fry garlic, onion, carrot, and celery with some dried basil. for 5-10 mins. add beans, tip beans in, then fill tin with boiled hot water and add this to the dish also.cook for further 10~15 mins add tin tomatoes and puree, rice and spices.leave to simmer for 20~30 mins, until it tastes lush and is lovely and thick. to make the sauce; Wisk milk and flour, then Wisk in mustards and seasoning. gently simmer the mixture for 5~8 mins till lovely and thick. lay wraps out and one at a time spoon the chilli filling down the middle and wrap it up, then place into an oven proof dish, repeat this until all the wraps are used, then pour over your sauce and sprinkle with the cheese.Bake in medium oven for half hour. Serve with lovely fresh salad and enjoy....ummmmmmmm...... |
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| Beverly of Dallas sent us this recipe; |
| Fresh Herbal Skewered Shrimp. |
- Fresh herbal sprigs
- 8 Jumbo shrimp(4 per person), cleaned
- Olive Oil
- Salt and Pepper
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| Soak the sprigs in water, coat the shrimp with olive oil and add salt and papper to taste. Skewer the shrimp with sprigs. Heat the grill and BBQ the shrimp. I usually add some lime juice before serving... |
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| Ardi From Germany sent us this recipe; |
| Kabab - Kubideh(Ground Meat Kabab), Backyard Style |
- 2/lb ground beef
- 1/2 lb ground Pork meat
- 1 Large onion, finely grated - save the onion juice to damp your hands with when skewering the meat
- 1/2 teaspoon ground turmeric
- 1 Egg(just the yolk)
- Salt and pepper
- 1/2 Teaspoon baking soda
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| Mixed the Beef and Pork in a bowl, add the egg, baking soda, salt/pepper and onion to the mixed meat. Use your hands and knead the meat and all the ingredients. Once the meat is kneaded, put it aside for 10 minutes for the mixture to relax. After 10 minutes use your skewers and your damp hand and wrap the meat mixture around the skewers. Put the skewers on the grill with tomato skewers and BBQ. We serve our Kabab with rice.... This is what we do every Sunday.... enjoy. |
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| Amir From Germany sent us this recipe; |
| BBQ Fish, Easy cooking |
- 2 Large Salmon(cleaned)
- Salt and pepper
- 1 Large lemon
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| Put the fish on the grill(medium heat).Add salt and pepper to each side. Cook for 10 minuets on each side. Once the fish has cooked on both side, remove from fire. Juice the lemon on the fish and cover with foil for 5 minutes. Serve with rice or pasta. |
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