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New recipes tried during lockdown
Posted by Karen
New recipes tried during lockdown April 13, 2020 03:18AM |
Registered: 18 years ago Posts: 1,033 |
Hi since we have been kept indoors for the last few weeks, what have you made that is new and been a hit? What have you tried and will never make again!
My hits and new recipes
Cumin & sesame lavosh, late starter to these, but have made about 5 batches.
Whipped feta dip/spread, how did I miss this amazing just to spread on toast with fresh tomatoes.
Maslin bread, a wholemeal and rye bread, takes a while but really tasty
Dangola coffee, ugh...tried but never again. Perhaps the whipped coffee oart may ge good as a sauce over icecream, but not as a drink.
My hits and new recipes
Cumin & sesame lavosh, late starter to these, but have made about 5 batches.
Whipped feta dip/spread, how did I miss this amazing just to spread on toast with fresh tomatoes.
Maslin bread, a wholemeal and rye bread, takes a while but really tasty
Dangola coffee, ugh...tried but never again. Perhaps the whipped coffee oart may ge good as a sauce over icecream, but not as a drink.
Re: New recipes tried during lockdown April 13, 2020 05:41AM |
Registered: 18 years ago Posts: 5,699 |
No more Hi-grade flour left in the house and was happy when J1's "The No Knead Bread Recipe" came into view and I could use only wholemeal flour. It was very, very nice bread, and just as nice the next day. I love anything with kumera and thought it did give the bread a bit of a different flavour the day it was made, but next day not as strong in flavour but just as nice. Thanks J1, I'll be making it again.
Regards,
Dawn.
Regards,
Dawn.
Re: New recipes tried during lockdown April 13, 2020 06:11AM |
Registered: 18 years ago Posts: 2,411 |
I had never heard of Maslin bread so googled it. Looks like a hearty type of bread. I use sometimes rye flour in my sourdough bread baking but have never come across dark rye flour. I guess the usual rye flour we get from health food shops would work? This will go on my try this list as well as J1’s no knead bread with KumarA.
Re: New recipes tried during lockdown April 13, 2020 09:01AM |
Registered: 17 years ago Posts: 3,660 |
Thanks Dawn.
I'm actually looking forward to trying ANOTHER kumara bread recipe soon. I just bought the required orange sweet potato in my weekly grocery shop today. It's a flatbread/roti recipe with just two ingredients (kumara and flour). [www.youtube.com] (and the website [veganlovlie.com] ) I apreciated her tip about putting the cooked roti inside a clean teatowel to keep them soft.
I'm actually looking forward to trying ANOTHER kumara bread recipe soon. I just bought the required orange sweet potato in my weekly grocery shop today. It's a flatbread/roti recipe with just two ingredients (kumara and flour). [www.youtube.com] (and the website [veganlovlie.com] ) I apreciated her tip about putting the cooked roti inside a clean teatowel to keep them soft.
Re: New recipes tried during lockdown April 14, 2020 03:00AM |
Registered: 15 years ago Posts: 2,935 |
Not so much of a new recipe but one I have revisited and remembered using so very many years ago.
Thanks for reminding me of Sharron's Pizza Base.
We have certainly tried variations of recipes because of substitutions required. Although I have yet to try the no knead bread I remember making bread using rolled oats, also Irish Soda Bread and Beer bread.
Thanks for reminding me of Sharron's Pizza Base.
We have certainly tried variations of recipes because of substitutions required. Although I have yet to try the no knead bread I remember making bread using rolled oats, also Irish Soda Bread and Beer bread.
Re: New recipes tried during lockdown April 14, 2020 03:12AM |
Admin Registered: 18 years ago Posts: 7,844 |
Has anyone tried buckwheat flour? It's not a wheat grain at all and is gluten free, so good for coeliacs, and it's the stuff they use to make genuine soba noodles. I've seen it in Countdown and I think it was about $8 for a 700g packet. I know the buckwheat grains I buy (to make kasha) are quite expensive, but I do like them.
Re: New recipes tried during lockdown April 14, 2020 03:35AM |
Registered: 17 years ago Posts: 3,660 |
Hi Lorna, yes I've made buckwheat pancakes and have also bought and used the buckwheat soba noodles. I made my personal crepe recipe a few times with buckwheat instead of plain white flour. I went gluten-free as an experiment once and made a gluten-free version of my no knead bread, which included a quantity of buckwheat flour instead. Buckwheat can add a bitter flavour though, so too much can adversely affect flavour.
My recipe book information note on buckwheat says "Buckwheat is a fruit seed that is related to rhubarb and sorrel. It contains no gluten. It is loaded with high quality protein, containing all the essential amino acids, including lysine. It has more protein than rice, wheat or corn. Buckwheat is often used like wheat and plays a major role in international cuisines – the Japanese soba, the Korean naengmyeon, makguksu and memil guksu, and the Italian pizzoccheri. Use buckwheat flour for your pancakes, waffles, bread and cakes. Ceres Organics has an organic buckwheat in its range."
My recipe book information note on buckwheat says "Buckwheat is a fruit seed that is related to rhubarb and sorrel. It contains no gluten. It is loaded with high quality protein, containing all the essential amino acids, including lysine. It has more protein than rice, wheat or corn. Buckwheat is often used like wheat and plays a major role in international cuisines – the Japanese soba, the Korean naengmyeon, makguksu and memil guksu, and the Italian pizzoccheri. Use buckwheat flour for your pancakes, waffles, bread and cakes. Ceres Organics has an organic buckwheat in its range."
Re: New recipes tried during lockdown April 14, 2020 04:00AM |
Registered: 17 years ago Posts: 3,660 |
I've just finished a good food book called On the Noodle Road - from Beijing to Rome with love and pasta by Jen Lin-Liu. The book includes recipes from the countries she journeyed and ate her way through - Iran, Turkey, Italy, China, Central Asia.
In Kyrgyzstan she says "Fatima brought us a plate of golden fried wontons with sour cream. It was a combination so simple, yet so completely ingenious and mouthwatering that, with Gulzat's help, I devoured the entire plate."
Has anyone tried wontons with sour cream?
She also gives instructions for Iranian basic rice preparation: Wash long grain rice thoroughly several times. Soak overnight (to remove starch). Boil with salt for several minutes like pasta until al dente - place a grain between front teeth and check. Drain rice, rinse with cold water, transfer to a pot lightly slicked with oil. Over an extremely low fire, slowly simmer rice, the excess moisture absorbed by a layer of cloth under a lid. Can add a few drops of saffron water to give a golden hue. Grains = plump, fluffy (not sticky. mushy).
And Turkey's way with rice: Soak short-grain rice in water for several hours, drain. Saute in extra virgin olive oil, salt and a small sprinkle of sugar. Toss in diced celeraic and a generous hunk of butter. Submerge rice in chicken stock, simmer until water evaporated.
In Kyrgyzstan she says "Fatima brought us a plate of golden fried wontons with sour cream. It was a combination so simple, yet so completely ingenious and mouthwatering that, with Gulzat's help, I devoured the entire plate."
Has anyone tried wontons with sour cream?
She also gives instructions for Iranian basic rice preparation: Wash long grain rice thoroughly several times. Soak overnight (to remove starch). Boil with salt for several minutes like pasta until al dente - place a grain between front teeth and check. Drain rice, rinse with cold water, transfer to a pot lightly slicked with oil. Over an extremely low fire, slowly simmer rice, the excess moisture absorbed by a layer of cloth under a lid. Can add a few drops of saffron water to give a golden hue. Grains = plump, fluffy (not sticky. mushy).
And Turkey's way with rice: Soak short-grain rice in water for several hours, drain. Saute in extra virgin olive oil, salt and a small sprinkle of sugar. Toss in diced celeraic and a generous hunk of butter. Submerge rice in chicken stock, simmer until water evaporated.
Re: New recipes tried during lockdown April 14, 2020 08:50AM |
Registered: 10 years ago Posts: 126 |
I have made soda bread (white) - its delicious, so easy, only need four, salt, baking soda and buttermilk (I used 1 tab white vinegar to make blue top milk to make buttermilk).Neither my husband or I like the taste of wholemeal bread.
I would say its between bread and a scone. Lovely toasted.
I would say its between bread and a scone. Lovely toasted.
Re: New recipes tried during lockdown April 15, 2020 12:36AM |
Admin Registered: 18 years ago Posts: 7,844 |
Buckwheat figures quite highly in the Russian diet, too. I have several recipes using buckwheat, which the Russians call Kasha. I find the recipes a bit bland - they don't make much use of herbs and spices, but as a base for something a bit dfferent, they can be 'tarted up' into very nice meals. I often us buckwheat in place of rice or noodles in any recipe that calls for them. I cook up a couple of cupsful in my rice cooker and keep them in the freezer, from which I can take just the amount I want and reheat it in the microwave.
Re: New recipes tried during lockdown April 15, 2020 12:46AM |
Admin Registered: 18 years ago Posts: 7,920 |
I reminded myself just how good the Best Bacon Butties bread rolls are. I need to separate them out into a recipe for just white rolls - no one will find them as they are. Groan.
We are definitely making space in the pantry and the freezer. This is wonderful and showing me just how many things I have stored that we don't use.
I have too many pulses of all description yet aside from Le Puy lentils we really don't use many of them.
We are definitely making space in the pantry and the freezer. This is wonderful and showing me just how many things I have stored that we don't use.
I have too many pulses of all description yet aside from Le Puy lentils we really don't use many of them.
Re: New recipes tried during lockdown April 15, 2020 01:26AM |
Registered: 18 years ago Posts: 2,411 |
Lorna, I toasted buckwheat groats lightly and then cooked them and made a grain salad with added left over roasted pumpkin, carrots, parsnip and Kumara. For good measure I added three sliced dates for sweetness and made a dressing to which I added a little pomegranate syrup. So tasty and will definitely make this again. I agree, buckwheat is bland on its own.
Re: New recipes tried during lockdown April 22, 2020 07:41AM |
Registered: 18 years ago Posts: 117 |
I've not been here for quite some time...but what has occurred during lockdown for me is that I have "no choice" on the ingredients and food that arrives here.Plus I hadn't been cooking/baking all that much in the last year, issues with my hands...
After having some teeth gnashing issues at the beginning, I finally chose a "food box for one" from The Market. When it arrived I was faced with some products I hadn't met before. And I have a shopping helper for top-up of various things
But overall, I've managed relatively well...with the help of some friends on Messenger and of course NZ recipe sites including this one. I had mostly wasted a head of brocolli one week, so I created roasted whole head but cut into bite size pieces. I was so pleased with that...
I have shortage of equipment and tools but somehow that has been overcome, because I'm serving only me "home alone"
Food box #2 arrives Friday, and I'm going to be a bit better organised with it all...
After having some teeth gnashing issues at the beginning, I finally chose a "food box for one" from The Market. When it arrived I was faced with some products I hadn't met before. And I have a shopping helper for top-up of various things
But overall, I've managed relatively well...with the help of some friends on Messenger and of course NZ recipe sites including this one. I had mostly wasted a head of brocolli one week, so I created roasted whole head but cut into bite size pieces. I was so pleased with that...
I have shortage of equipment and tools but somehow that has been overcome, because I'm serving only me "home alone"
Food box #2 arrives Friday, and I'm going to be a bit better organised with it all...
Re: New recipes tried during lockdown April 22, 2020 08:05AM |
Registered: 18 years ago Posts: 2,411 |
Re: New recipes tried during lockdown April 22, 2020 09:39AM |
Registered: 16 years ago Posts: 1,979 |
Re: New recipes tried during lockdown April 23, 2020 05:52AM |
Registered: 18 years ago Posts: 195 |
Last evening, I was in need of something with minimum effort and utensils!!! Result mashed potatoes, flavoured with grated nutmeg, and onions and silverbeet panfried in butter. I live alone so no ugly comments, it was delicious albeit not the healthiest. Salmon and salad on the menu tonight. Sometimes we just need to treat ourselves.
Re: New recipes tried during lockdown April 23, 2020 11:48PM |
Admin Registered: 18 years ago Posts: 7,844 |
I've been ringing the changes lately by trying some of the 3-5 ingredient recipes offered by various websites. Last night I had sticky teriyaki eggplant and a steak that made use of the sauce generated in the eggplant recipe.
Tonight I'm going to try Jamie's Sicilian Tuna Pasta. I love quick and easy meals that have lots of flavour and Jamie Oliver is very good at pumping out this type of recipe. I've become quite adept at substituting foods and using up that bit of wilting broccoli or sad looking half a capsicum that must be used before another 24 hours passes, or throw it out! I love my veges and am used to buying fresh every 2 or 3 days, but with this lockdown and me being in the 'suseptible age group', I've found shopping for veg once a week hard. I prefer to buy my own veg purchasing only what looks good to me at the time. Relying on someone else to do my shopping and making choices for me just isn't in my psyche!
Tonight I'm going to try Jamie's Sicilian Tuna Pasta. I love quick and easy meals that have lots of flavour and Jamie Oliver is very good at pumping out this type of recipe. I've become quite adept at substituting foods and using up that bit of wilting broccoli or sad looking half a capsicum that must be used before another 24 hours passes, or throw it out! I love my veges and am used to buying fresh every 2 or 3 days, but with this lockdown and me being in the 'suseptible age group', I've found shopping for veg once a week hard. I prefer to buy my own veg purchasing only what looks good to me at the time. Relying on someone else to do my shopping and making choices for me just isn't in my psyche!
Re: New recipes tried during lockdown April 24, 2020 06:05AM |
Registered: 16 years ago Posts: 1,979 |
I agree with you, Lorna, about Jamie Oliver's style. In recent years I've used a lot of his recipes as good bases for quick, flavourful meals. I find Hugh Fearnley-Whittingstall and his River Cottage books/series similar in style.
We've been differently, but probably better in a way. Before I became sick, I was cooking a 'proper' dinner every other night, and in between people could fend for themselves or I may cook a light something. This was working well and I'll go back to it when I'm feeling better. Right now I cook when I can (energy is lacking after about 3pm) and we're all eating quite light, which is quite good, really, as we're not doing a heck of a lot to burn off excess calories. We're definitely not a family who is eating our way through lockdown (thankfully).
I have become a convert to the excellent flatbread recipe you posted, Lorna, and have been making a double batch a couple of times a week leaving it to sit overnight in the fridge. I then freeze the second loaf if it doesn't get devoured by the gannets in my house (rare). I've done all sorts of random toppings, with olive, feta and herbs being the fav, and also just plain with olive flaked salt on top.
AnnieH - that sounds like a great comfort dinner. I do something similar for me that is boiled new potatoes with sauteed ham and onions and, gasp, cheese on top Quick, filling and satisfying to eat.
I've also finally go a bit of a better grip on a Lo Mein type thing, finally. I've never had success with noodles, but can stir fry everything else just fine. The others in my family *love* saucy Chinese noodle dishes and at $12 a tray at our local, when it is open, It really is something I should be able to do at home. I've found I was overcooking the dried noodles and they were turning to mush in the wok. Still tasty, but very wrong texture.
I look forward to trying Kone's semolina gnocchi still.
We've been differently, but probably better in a way. Before I became sick, I was cooking a 'proper' dinner every other night, and in between people could fend for themselves or I may cook a light something. This was working well and I'll go back to it when I'm feeling better. Right now I cook when I can (energy is lacking after about 3pm) and we're all eating quite light, which is quite good, really, as we're not doing a heck of a lot to burn off excess calories. We're definitely not a family who is eating our way through lockdown (thankfully).
I have become a convert to the excellent flatbread recipe you posted, Lorna, and have been making a double batch a couple of times a week leaving it to sit overnight in the fridge. I then freeze the second loaf if it doesn't get devoured by the gannets in my house (rare). I've done all sorts of random toppings, with olive, feta and herbs being the fav, and also just plain with olive flaked salt on top.
AnnieH - that sounds like a great comfort dinner. I do something similar for me that is boiled new potatoes with sauteed ham and onions and, gasp, cheese on top Quick, filling and satisfying to eat.
I've also finally go a bit of a better grip on a Lo Mein type thing, finally. I've never had success with noodles, but can stir fry everything else just fine. The others in my family *love* saucy Chinese noodle dishes and at $12 a tray at our local, when it is open, It really is something I should be able to do at home. I've found I was overcooking the dried noodles and they were turning to mush in the wok. Still tasty, but very wrong texture.
I look forward to trying Kone's semolina gnocchi still.
Re: New recipes tried during lockdown June 10, 2020 01:00AM |
Registered: 18 years ago Posts: 5,699 |
This is a recipe I made on the last day of Level 2 lockdown and I'm very impressed with it because although I am a fan of easy mix baking, sometimes you can strike a recipe which ends up in the 'won't make that one again' bin.
It is called a breakfast bread, but I'd just call it a Wholemeal Loaf and the men here have been enjoying it for morning tea. A child could make it it's so easy. I added a teaspoon of vanilla essence and instead of a cup of dried fruit medley, I used a cup of currants which I will always use in the future when I make this - I'm quite fond of currants in a loaf. Being wholemeal it is substantial, but very, very nice. I keep it in the fridge. I can imagine it would be lovely toasted as well, but for now we like it fresh and buttered. Because I didn't have wholemeal self-raising flour I added 1 1/2 teaspoons of baking powder. I also cooked it for about 10 minutes longer until a skewer came out clean.
[www.pressreader.com]
"Try it, I think you'll like it"
Regards,
Dawn.
Edited 2 time(s). Last edit at 06/10/2020 11:59PM by Dawn.
It is called a breakfast bread, but I'd just call it a Wholemeal Loaf and the men here have been enjoying it for morning tea. A child could make it it's so easy. I added a teaspoon of vanilla essence and instead of a cup of dried fruit medley, I used a cup of currants which I will always use in the future when I make this - I'm quite fond of currants in a loaf. Being wholemeal it is substantial, but very, very nice. I keep it in the fridge. I can imagine it would be lovely toasted as well, but for now we like it fresh and buttered. Because I didn't have wholemeal self-raising flour I added 1 1/2 teaspoons of baking powder. I also cooked it for about 10 minutes longer until a skewer came out clean.
[www.pressreader.com]
"Try it, I think you'll like it"
Regards,
Dawn.
Edited 2 time(s). Last edit at 06/10/2020 11:59PM by Dawn.
Re: New recipes tried during lockdown June 10, 2020 02:59AM |
Registered: 17 years ago Posts: 3,660 |
If anyone would like a sugarless breakfast bread, I have this recipe:
Breakfast Banana Bread
2 cups wholemeal flour
1 tspn mixed spice
½ tspn ground nutmeg
2 tspns baking powder
½ tspn salt
60g butter, melted
½ cup milk OR 2 eggs, beaten
1 tspn vanilla extract
4 very, very ripe bananas (2 cups mashed)
½ cup nuts, dried fruit or other extras (optional) (70g ground almonds is good)
1/3rd cup desiccated coconut (optional)
Put flour, spices, baking powder and salt into a large bowl. Melt butter in a small pot, remove from heat, add milk or eggs and vanilla extract. Add with mashed bananas (and optional extras if using) to dry ingredients (slowly, to avoid lumps). Place in greased loaf pan (e.g. 22 x 12cm), bake at 175°C for 35-45 minutes.
Substitutions can be done, e.g. stewed apple instead of banana.
Breakfast Banana Bread
2 cups wholemeal flour
1 tspn mixed spice
½ tspn ground nutmeg
2 tspns baking powder
½ tspn salt
60g butter, melted
½ cup milk OR 2 eggs, beaten
1 tspn vanilla extract
4 very, very ripe bananas (2 cups mashed)
½ cup nuts, dried fruit or other extras (optional) (70g ground almonds is good)
1/3rd cup desiccated coconut (optional)
Put flour, spices, baking powder and salt into a large bowl. Melt butter in a small pot, remove from heat, add milk or eggs and vanilla extract. Add with mashed bananas (and optional extras if using) to dry ingredients (slowly, to avoid lumps). Place in greased loaf pan (e.g. 22 x 12cm), bake at 175°C for 35-45 minutes.
Substitutions can be done, e.g. stewed apple instead of banana.
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