08-19-2012, 10:37 PM
Hello, great thread and here's my contribution. They involve eggs and cheese (my two favourite foods!) but I think you said that was okay.
Amazing sandwich
Marinade:
1 small clove garlic
Himalayan salt (to your taste = tyt)
Juice of 1 lemon
Lots of extra virgin olive oil tyt
Pinch sugar
Dried oregano or fresh parsley or fresh dill or fresh rosemary or fresh basil tyt
Char grill/bbq to golden brown the following, basting with marinade as you go:
- Eggplant slices well salted (salting makes the eggplant release lots of moisture, thereby reducing the amount of oil it absorbs or requires to cook to golden)
- Mushrooms – Big flat mushrooms the size of your slice of bread. Push down with a spatula firmly as you cook to release moisture
- Capsicum (peppers) cut into 4 lengthways
- Zucchini slices
Put all chargrilled vegies in a covered container to allow it to sweat which makes it moist and yummy and it should keep for a few days in the fridge
Put vegies on good bread with a slice of aged cheddar cheese. Top with a fried egg and dollop of mayonnaise. Close sandwich and it’s even better if you can then wrap in paper and let it sit for an hour or two for flavours to mingle.
Sprouted beans
Sprouted beans can be eaten raw in salads or cooked in stews etc and is highly nutritional. I tend to only make mung bean and chickpea sprouts however tonight I’m making Adzuki as well. I also use water with a small amount of montmorillinite clay (bentonite clay is probably easier to obtain) stirred in as it absorbs any toxins and bacteria and increase the mineral content of the beans.
I also use a wide bottomed glass dish with a glass lid i.e. it’s not air tight. If you don’t have such a container use a glass bowl and put plate over the top.
Select your beans and place a half inch high quantity into your bowl. Cover with water and place in a dark place for 18-20hrs. I put mine in the oven (switched off, and if I do use the oven I wait until it’s cool before putting the beans back in there.
Drain beans and for the next 3-5 days rinse and drain beans twice per day. After this time you see beautiful sprouts and it can be refrigerated for quite a few days thereafter. Great with pesto or in a salad with fetta cheese, olives, cucumber dressed with vinegar and oil and salt with a drop of honey to balance the flavours.
Chilli jam
For chilli addicts. Use on everything savoury, as a condiment, to add flavour to stews, or delicious spread on toasted sour dough bread topped with a slice of aged cheddar cheese. It’s very hot and spicy so vary the large and small chillies to your taste.
1kg long red chillies
500g small hot red chillies
1litre extra virgin olive oil
10 onions
15 cloves of garlic
2tsp Himalayan salt
Blend all together and cook in heavy based pot on very low heat for 10hrs. After this time add:
200g palm or raw sugar
300ml rice vinegar
Cook slowly a further 2hrs then bottle in sterilised jars. Makes approximately 1.5 litres which I’ve eaten all of in about 2 weeks.
Its delicious stirred into miso soup also and topped with sprouted beans.
Amazing sandwich
Marinade:
1 small clove garlic
Himalayan salt (to your taste = tyt)
Juice of 1 lemon
Lots of extra virgin olive oil tyt
Pinch sugar
Dried oregano or fresh parsley or fresh dill or fresh rosemary or fresh basil tyt
Char grill/bbq to golden brown the following, basting with marinade as you go:
- Eggplant slices well salted (salting makes the eggplant release lots of moisture, thereby reducing the amount of oil it absorbs or requires to cook to golden)
- Mushrooms – Big flat mushrooms the size of your slice of bread. Push down with a spatula firmly as you cook to release moisture
- Capsicum (peppers) cut into 4 lengthways
- Zucchini slices
Put all chargrilled vegies in a covered container to allow it to sweat which makes it moist and yummy and it should keep for a few days in the fridge
Put vegies on good bread with a slice of aged cheddar cheese. Top with a fried egg and dollop of mayonnaise. Close sandwich and it’s even better if you can then wrap in paper and let it sit for an hour or two for flavours to mingle.
Sprouted beans
Sprouted beans can be eaten raw in salads or cooked in stews etc and is highly nutritional. I tend to only make mung bean and chickpea sprouts however tonight I’m making Adzuki as well. I also use water with a small amount of montmorillinite clay (bentonite clay is probably easier to obtain) stirred in as it absorbs any toxins and bacteria and increase the mineral content of the beans.
I also use a wide bottomed glass dish with a glass lid i.e. it’s not air tight. If you don’t have such a container use a glass bowl and put plate over the top.
Select your beans and place a half inch high quantity into your bowl. Cover with water and place in a dark place for 18-20hrs. I put mine in the oven (switched off, and if I do use the oven I wait until it’s cool before putting the beans back in there.
Drain beans and for the next 3-5 days rinse and drain beans twice per day. After this time you see beautiful sprouts and it can be refrigerated for quite a few days thereafter. Great with pesto or in a salad with fetta cheese, olives, cucumber dressed with vinegar and oil and salt with a drop of honey to balance the flavours.
Chilli jam
For chilli addicts. Use on everything savoury, as a condiment, to add flavour to stews, or delicious spread on toasted sour dough bread topped with a slice of aged cheddar cheese. It’s very hot and spicy so vary the large and small chillies to your taste.
1kg long red chillies
500g small hot red chillies
1litre extra virgin olive oil
10 onions
15 cloves of garlic
2tsp Himalayan salt
Blend all together and cook in heavy based pot on very low heat for 10hrs. After this time add:
200g palm or raw sugar
300ml rice vinegar
Cook slowly a further 2hrs then bottle in sterilised jars. Makes approximately 1.5 litres which I’ve eaten all of in about 2 weeks.
Its delicious stirred into miso soup also and topped with sprouted beans.