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Old 06-26-2007, 04:49 PM   #11
Ellie
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Irish Daffodil Cake with Lemon Sauce
(Served @ Elmwood Inn, Ireland)

Yellow batter:
3/4 cups sifted cake flour
3/4 teaspoon baking powder
6 egg yolks
2 1/2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup granulated sugar

Sift cake flour and baking powder together six times. Beat the egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in.

White batter:
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup granulated sugar

*powdered sugar (*optional, for decorating purpose)

Sift cake flour and powdered sugar together six times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in.

Alternately spoon yellow and white mixtures into an ungreased 9 or 10 inch tube pan. Bake at 170C for 35 to 40 minutes. Invert and cool. *Dust the cake with powdered sugar (*optional)and serve with lemon sauce.

Lemon Sauce:
1/2 cup granulated sugar
1 tablespoon corn starch
1 cup boiling water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
few grains salt (optional)

In a medium saucepan, mix together sugar and corn starch. Gradually add boiling water. Boil five minutes. Remove from heat and add fresh lemon juice, zest, butter, and salt.
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Old 06-26-2007, 05:18 PM   #12
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Khoresh Gheimeh with Saffron Rice

* 2 onions (small to medium sized, white or yellow work. Thinly sliced, and then cut each slice in half)
* 1 lb. Stew meat (lamb, veal or beef) cut into 1/2 inch pieces
* 5 TBSP. Oil (I use one 'swoosh' of Olive Oil
* 6 whole dried Persian limes (These are actually dried lemons, I don't know why they call them limes)
* 1 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/2 TBSP. turmeric
* 2 TBSP. Tomato paste
* 2 large potatoes, peeled and cut into slicks (I suggest going to McDonalds, or whatever place has skinny fries and buying a regular sized order of fries. Spending that extra 99 cents will save you 2 messy dishes and 30 extra minutes)
* 1 cup oil for deep frying (ignore this if you buy fries already made)
* 1/3 cup yellow split peas


In a large non-stick pot, brown meat & onions in 3 tablespoons oil (or a swoosh!). Add dried Persian limes, salt, pepper, turmeric. Saute for 2 minutes longer. Pour in 1 1/2 cups water and tomato paste (I get the water hot and stir paste into water, then add to the pot to make mixing easier). Bring to a boil (boil for around 5 minutes). Cover pot, turn heat to medium/low (from 1-10, cook it on 3 or 4) and cook for 45 minutes.

Cook yellow split peas in 2 1/2 cups of water and 1/4 teaspoon salt for 30 minutes. Drain and add to pot. Make sure you check split pea bag for ROCKS (seriously), pick out rocks and the green ones!

Serve with a generous amount of Saffron Rice, place a few fries atop the gheimeh.

For the rice, a nice lazy posted various types of rice 'crusts' (best part of persian rice is the crust. For this dish, the proper crust would be standard tahdig (nothing but the rice/butter). For other dishes, the yogurt crust is my favorite. Anyway, I'll repost her post on rice and you can pick which sounds best.

I'd suggest using 2 cups of rice (it serves 4-6 people). If you're persian or feeding a persian (as I do nightly), double the serving size of the rice. It's a long post, but worth the read. I also have a great Ghormeh Sabzi recipe (spinach, fenugreek, garlic chives and lots of yum) I can dig up.

Quote:
This is how my Persian husband and his family prepare this type of rice (chelow) with a crust. You'll need:

Rice from Iran or Basmati rice
Butter
Saffron
Salt
A heavy pot with a tight fitting lid - Le Creuset dutch ovens are ideal
A wooden spoon with a long thin round handle
A tea towel

First, rinse basmati rice until water runs clear and soak for at least 30 min. Drain into a wire mesh strainer and rinse again. 2 cups is a reasonable amount for 4-6 people, keeping in mind that Persians like to see a generous portion of rice for guests and might make much more.

Meanwhile, soak some saffron in a little boiling water, maybe 30ml. I've seen my mother-in-law use half a gram: saffron is cheaper there and they like its flavour strong, even adding it to tea... Soak as much as you can, because the aroma is important to the finished dish. The water should turn ruby red. You can store leftover saffron water in a jar in the fridge for a couple of days or use it in other dishes to go with the rice.

Boil lots of salted water, say 5qt for 2 cups soaked rice. Add the soaked rice and parboil until rice is partially cooked but still firm. Strain and set aside to drain.

To get the crust (tahdig):

Start with butter. Unless you are keeping kosher or have health concerns, there will be NO oil of any type in this rice. (Margarine is too vile to be mentioned in this context.)

All the Muslim women I saw making this rice in Iran used butter, and plenty of it - this is special occasion rice! They might use oil in everyday rice (katteh), but not making chelow for guests. For a Le Creuset type round dutch oven, start with 2-3 tablespoons on the bottom of the pot.

Now, you can have a rice crust, a potato crust, or a bread crust.

It's hard to pull off a plain rice crust without making it too brittle, but this is how I have seen it done: mix egg yolks or yogurt mixed with saffron water with enough rice to thinly cover the bottom of the pot. Or just mix rice with a lot more butter.

For a potato crust, thinly slice (quarter inch) 1-2 peeled potatoes. Arrange in slightly overlapping circles in the melted butter at the bottom of the pan. Don't make the potato slices too thin or they might burn before the rice is done steaming.

For a bread crust, take thin slices of crustless white bread and arrange the same way as for the potatoes.

Now mound the drained rice over the crust you've prepared. Use the handle of a wooden spoon to poke holes in the rice and slip a few pats of butter in.

Finally, drizzle some saffron water over the top of the rice.

Now, take a folded tea towel (paper towels will work in a pinch) and stretch taut over the rim of the pot, holding in place with the lid. The towel should trap the steam and keep it from condensing and running back into the pot.

Cook over very very low heat to steam the rice and brown the crust. After half an hour, you can crack the lid and start testing.

Serve by mounding the rice in a serving dish. Pry the crust up and break it into pieces. You can arrange these on the rice serving dish or use a separate dish. Sometimes the crust is served in a separate dish with some brothy stew over it (khoresht - like ghormeh sabzi or gheimeh), particularly if it is a very hard rice crust.

Please forgive inaccurate quantities and bad transliterations of Persian. Good luck making rice!
Source: http://www.chowhound.com/topics/296306#1631719
Tip: If you live near an Iranian/Persian market, spend $30.00 on the rice cooker - they are NOT the same as your average rice cooker, I assume any middle eastern market would carry them. They don't come with instructions (I don't know why). If you get one, follow the rinse/soak steps, add about 1/4 cup of oil or butter to the bottom of the rice cooker. Add 2-3 cups of 'clean and salty' rice. Match water + 1/2 with the rice. So 2 cups of soaked rice would mean to use 2 1/2 cups of water. Don't cook longer than 30 minutes in a persian rice cooker or it makes the tahdig soggy. The timer is always off on those things.

My better half tells me the worse it looks the better it tastes. In the case of Gheimeh, I tend to agree. I can't stand the color.
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Old 06-29-2007, 05:07 AM   #13
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Mmmm, all these recipes sound delicious, as I live on my own I try not to do much sweet cooking or Id end up eating it all.
When I do cook my favorite cake I usually take it to the Frail age lodge where my Dad is, for morning tea, I gave the recipe to the staff and they all love it, in fact everyone who my sister and I give it to say how easy it is to make(I think even a man who cant cook could make it!!! although my brother in law doesnt believe us and wont try)

Boiled chocolate cake

In a large saucepan combine

3 cups sugar
2 cups water
8oz(220gm) butter
4 tablespoons cocoa

heat and bring to the boil, watch as its easy to boil over, take off heat and add 1teaspoon bicabonate of soda( it froths up VERY QUICKLY so be careful)
Set aside to cool.

When cool beat in
4 beaten eggs
3 cups self raising flour (sifted)

Pour into a prepared cake tin (35cm x 25cm)and cook in a moderate oven (180degrees C) for 35-40 minutes
Mixture is very runny, but dont worry.

Icing

4 tablespoons butter
1 cup sifted icing sugar
3 tablespoons sifted cocoa
2-3 teaspoons milk
mix together til smooth, and spread on cooled cake

PS VERY Yummy heated in microwave and served with icecream
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Old 06-29-2007, 06:19 AM   #14
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ooooh redtail that one sounds like a winner for my sons who rival our yappy monkey for being chocoholics

Thanks! this will be next on my list

ps Ellie I am definitely going to try that Khoresh Gheimehwhen I have some time! and that Irish daffodil Cake sounds delightful!!
I enjoy trying exotic foods and recipes from other cultures.
Have taste buds that love to travel :
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Old 08-04-2007, 11:13 PM   #15
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Yummy, yummy, yummy!
I'd forgotten to check here for ages.
Thanks so much everyone.



Lemon Delicious

From "Gabriel Gate's Television Recipes",
Anne O'Donovan Publishing.
Thanks to the ABC.

Serves 6 - 8

Degree of difficulty: Medium

Cooking Time: 45 - 50 minutes

You need:

50g (1 oz) butter
1 cup castor sugar
finely grated rind of 2 lemons
4 eggs, separated
1/3 cup self-raising flour, sifted
juice of 3 lemons
1 cups milk

Method:

Preheat oven to 160C/320F.

Cream the butter with half the sugar and the lemon rind (this can be done in a food processor). Beat in the egg yolks and then the flour, lemon juice and milk.

Beat the egg whites until stiff, then mix in the remaining sugar until the mixture is glossy. Gently mix the lemon preparation into the egg whites and pour into an ovenproof dish.

Stand dish in a water-bath. Bake in preheated oven for 45 to 50 minutes until set and lightly browned.

Serving Suggestion: Serve straight away with cream or ice-cream.
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Old 08-05-2007, 06:24 AM   #16
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oh wow!!!

that sounds sooooooooooooo good it is definite for today

thanks Lara!
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Old 08-17-2007, 01:23 AM   #17
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Mmmmm lemon delicious, one of my very favourites!!!!, and as I live on my own I dont have to share it with anyone, its nice leftover for breakfast the next day to, if theres any left.
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Old 08-17-2007, 06:25 AM   #18
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sure has become one of our favourites too, redtail

I love trying new recipes (and my kids do too )
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Old 08-17-2007, 11:55 PM   #19
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Thumbs up broccoli soup

I am sitting here eating my very yummy broccoli soup for lunch, and thought I'd share the recipe, as it is very simple but very nice on a cold winters day(although from news reports, I doubt you guys up on the top of the world need warming up at the moment)

This recipe gives me 2 servings in a big soup cup.


1 medium onion
1 large head of broccoli chopped into small pieces
375 ml chicken stock
200 ml water
cream for serving


cut up onion and fry in some oil til light brown, add broccoli, stir, add stock and water and simmer until broccoli is soft but still nice and green.

I also add a few teaspoons of mixed herbs I buy from a local shop, I guess use what you prefer.

Use either a bamix or food processor and process until smooth, serve with a nice dollop of cream in a bowl.

I dont add the cream to the pot unless Im using it all at once as it keeps better without the cream.

Last edited by redtail; 08-17-2007 at 11:57 PM. Reason: forgot something
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Old 08-19-2007, 06:36 AM   #20
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hmmmmmmmm sounds good and healthy redtail

Last night we had a tri-tip steak roast, which I coated with dill, garlic, paprika, salt and ground black pepper

melted some butter in an ovenproof glass dish, seared tri-tip then coated with the goodies and roasted to medium

delicious!
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