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I have two recipies I am sharing with you that I have had recently that have been very easy to make and great for the tastebuds. It does not cost that much and both recipies can be done in smaller or larger scales depending on how many people there are.
I have never listed a recipe before and I hope this goes down well, I had this myself about a week ago as a quick meal. This is a delicious main course that is a recipe of my Mums that I have added a bit to. This is very quick and easy to make with low cost, you can get all of the ingredients at the local Supermarket for under £5.
You will need :
Four red, green, or yellow peppers Vegetable oil 6oz rice (I prefer brown with this) two Pepperoni snacks or some chopped salami 3-4 oz cheddar cheese Small bag of cashew nuts two tomatoes Small onion Soy sauce
1.Core and deseed the peppers, boil the rice for about 25 minutes or until it is soft. 2.chop up the small pepperonis or the salami, grate the onion and cheese, chop the tomatoes. 3.When the rice is ready mix in a bowl with the salami, onion, chopped tomato and cashew nuts. 4.Put the mixture into the peppers evenly, add a splash of vegetable or sunflower oil around the peppers, put in the oven for about 15 minutes on a baking tray on about 150. 5.Sprinkle the grated cheese on top of the peppers, a splash of soy sauce and leave for a further 5 minutes. 6.The peppers should be ready to take out and enjoy !
There is not that much of a smell from this dish when it is cooked, but the proof is in the tasting.
All in all I have found this recipe very easy to make and it tastes delicious. If you want to make this dish on a smaller or lager scale I would recommend a whole pepper a person. You can chop and change the ingredients if you wish, but do try it this way first !
Chopped peppers with prawns
This other recipe is more of a Chinese dish. I just threw these ingredients together and after adding a few last minute touches to it this is another mouth watering main course.
You will need :
Three red, green or yellow peppers Two tomatoes Around 12oz of peeled prawns Soy sauce Sunflower/vegetable oil Spring onions 2 small bags of boil in the bag rice
1.heat the oil in the wok and add the prawns for around 7 minutes 2.chop up the deseeded peppers, tomatoes, and spring onions 3. Boil the rice for around 10 minutes or until soft. 4.add the tomatoes and a few splashes of soy sauce for flavouring and stir in the ingredients for around 10 minutes. 5.add the peppers last to make sure they are crispy. Stir in the peppers for about 5 minutes. 6. Add a dash of salt and pepper to the mixture, and serve up with bolied rice.
This has a tomato smell, not overpowering, also a slight smell of spring onions to the mix.
This is another dish that is cheap and easy to make with very little cooking time. All ingredients are easy to get at the local supermarket.
I am always on the lookout for new ideas so I think i will give these a go. They both too sound tasty enough to leave out the fish/meat for my vegetarian friends too!. I do a risotto which has some ingredients similar to your second dish so will try and get round to posting it for you to try!
BIG_NANNA 02.01.2007 09:10
They both sound really tasty. . Would love you to share a few more of them with us.
Status: New - A land of wheat and barley, of grape vines and fig trees and pomegranates; a ... more
land of olive trees and honey ...you shall eat and be satisfied' - a Deut. 8:8-10. This work celebrates classic Jewish vegetarian cooking from around the world. Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diasporaa from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. "Olive Trees and Honey" is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendara festival and everyday meal alike.Marks' insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.