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pan fried chilli squash
| General Recipes
Cooking receipe to make pan fried chilli squash under category General Recipes. You may find some video clips related to this receipe below.pan fried chilli squash2 small squash peeled and seeded2 tbsps olive oil1 thick slice butter2 cloves garlic crushed1 mild chilli seeded and chopped6 tbsps grate
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Raisin and Buttermilk Bread Recipe
| Bread
Type: Raisin and Buttermilk Bread Free Cooking Recipe - Bread It's ok! Ingredients / Directions 4 cup(s)fuls flour5 tablespoonfuls Crisco1 teaspoonful salt1 teaspoonful soda2 teaspoonfuls cream of tartar3 tablespoonfuls sugar2 eggsButtermilk to make soft dough1 cup(s)ful sultana raisi
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Cabbage carrot and tomato salad Recipe
| Greek
Type: Cabbage carrot and tomato salad Free Cooking Recipe - Greek Amazing! Ingredients / Directions Directions: * 1 cabbage * 6 tomatoes * 5 large tender carrots * 1/2 cup(s) oil * 1/4 cup(s) vinegar or lemon juice * salt to taste * Kalamata or black olives * p
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Chocolate-Dipped Almond Biscotti
| Everyday Recipes
Cooking receipe to make Chocolate-Dipped Almond Biscotti under category Everyday Recipes. You may find some video clips related to this receipe below.Chocolate-Dipped Almond BiscottiRecipe By :Family CircleServing Size : 24 Preparation Time :0:00Categories : Biscotti
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Cooking receipe to make stuffed vine leaves under category General Recipes. You may find some video clips related to this receipe below.
stuffed vine leaves
dolmathes
mediterranean
225g vine leaves
dill to serve
2 lemons cut into wedges to serve
for the stuffing
150g long grain rice rinsed and drained
350g onions finely chopped
3 tbspns pine nuts toasted lightly in a deep frying pan
2 tbspns sulatanas or raisins rinsed (optional)
5 tbspns finely chopped fresh dill
4 tbspsns finey chopped parsley
3 tbspns coarsely chopped fresh mint
juice 1 lemon
4 tbspns olive oil
425ml hot water
salt and freshly ground black pepper
Rinse the vine leaves and blanch them in batches of 68 in a saucepan of lightly salted boiling water for 1 minute or less if they are young.
Take them out with a slotted spatula and drain.
They should be just wilted and not cooked.
If using preserved leaves which are very salty rinse them first and plunge them in a bowl of boiling water for 5 minutes.
Take out and place in a bowl of cold water then rinse them again and place in a strainer.
Mix all the stuffing ingredients together in a bowl.
However use only half of the oil and lemon juice at this stage.
Line the base of a wide saucepan or saute pan with some of the vine leaves.
Trim the stalks of the others and spread each vine leaf on a plate uneven side upwards.
If the leaf is small take a teaspoon of stuffing if large take a tablespoonful and place it along the stem end of the leaf.
Press the stuffing into an elongated sausagelike shape and fold the stem end of the leaf over it. Next fold inwards the two edges of the leaf and roll tightly to the end into a small cigar shape. Squeeze the rolled package in your hand to get rid of excess moisture if they appear too wet. Arrange them tightly in circles around the base of the pan trapping their loose ends underneath.
When one layer is formed sprinkle over a little more seasoning and start another layer on top.
It is best not to have more than 3 layers otherwise you get the bottom ones overcooked and squashed.
Dribble the remaining oil and lemon juice all over and then place a small inverted plate on top to keep them in place while cooking.
Slowly pour in the hot water cover and simmer for so minutes.
Try one and if the rice is too crunchy cook a little longer.
The dolmathes are delicious served hot or cold.
Arrange on a pretty platter garnish with dill and surround with lemon wedges.
This is a laborious dish to make so try to enlist some help. In Greece it is often the result of a joint effort of extended families friends and neighbours. Vine leaves are stuffed with various ingredients all over the middle East and Turkey but I think the best versions are made in Greece. Fresh vine leaves ideally young ones at the beginning of the season obviously produce the best results. Alternatively one can buy packets of preserved ones. If you have access to a vine you can freeze its leaves in season. Pile them up in groups of a dozen roll them up cover with dingfilm and place in the freezer. Let them thaw at room temperature for two hours before use.
Makes about 40
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