i've been hooked on coconut ice cream from the store. i never really liked soy ice cream, so this stuff is like a revelation to me. we just got ourselves a fancy dancy ice cream maker - anyone have any tried and true recipes? thanks!
Sorry to bug every one again but I just thought I'd remind everyone that the first Aussie cookie swap over at aus_cookie_swap is only two weeks away! Register now to get notified for roll call for the June cookie swap. What better excuse to warm the kitchen up than to bake delicious cookies to share and I know we have some very talented cookie makers out there and plenty more who would love any excuse to bake more, so join up and get baking!
We've already got a few people on board but the more the merrier (we need more people from the Western side of this wonderful little island so come on Perthites, get to registering!).
x-posted so apologies to everyone getting this in multiples
My sister is getting married in 12 months time, and has asked me to help her with some cooking ideas for the reception. She's decided on finger food/buffet, but we have a few restrictions. Most of the guests are omni, but one or two aren't. They include, but are not limited to,
someone that gets anaphylaxis from onions and garlic,
a lactose intolerant, and
We're after stuff that most can eat. I personally am ready to tell one or two to bring their own foods (they being the ones who are trying to organise the wedding they want, not the wedding my sister wants - given how rude they've been so far, they should be glad that she's a) inviting them, and b) catering to them - especially since the "coeliac" was cured by her "belief in God", and that the lactose intolerant one eats cakes made with dairy all the time with no ill or lasting effect). So, just to make sure that my sisters out laws become in laws (and not treat her as a pariah the rest of her life), has anyone got any ideas?
Two questions for you all from a new-ish vegetarian:
1. What are your favorite vegetarian cookbooks? I prefer cookbooks with lots of color pictures, a lot of variety, and a mixture of simple/basic recipes (I have three kids and a husband who is kind of a reluctant vegetarian) and more involved ones. Any recommendations you have would be great!
2. What is your go-to recipe for delicious vegetable stock? I have a bunch of leftover veggies and this weekend I'd like to make stock, but want to make sure I do it right the first time.
Thanks in advance!
Edit: Thanks for the suggestions, on both accounts!
What are your best, hands down, cook over and over again recipes? Do you have a favorite veggie blog? My husband and I are eating vegetarian three to four times a week due to health issues (too much lactic acid, borderline high cholesterol) and I'm struggling to find ideas that will satisfy him since he's a meat and potatoes kind of guy.
I think everyone has one of those “go-to” recipes that they use when they have a whole bunch of random vegetables in the fridge that they don’t know what to do with. Some people go with soup or stews or curries. I’ve just discovered the wonder that is vegetable fritters. We threw these together for dinner last night served with some fresh light salad and a poached egg on top and were really quite impressed at how fluffy and delicious they turned out. I ended up taking the leftovers to work to eat cold in a wrap with some of my mum’s tomato relish and they tasted great. You can really use whatever veggies you have floating around and pick whatever seasoning you want to complement them. These taste fantastic both hot and cold and would make a really nice picnic lunch with some fresh salad and bread. I used the chia seed egg replacer (equivalent of two eggs) that I wrote about in my muffin recipe, so depending on how you serve these, they are actually vegan as well.
I had hoped to make vichyssoise this week due to the copious amounts of potatoes that were piling up in my pantry but I only received one leek in my CSA share and didn’t want to have to go out and buy more leeks and cream. As it happened, I was introduced to poorgirleatswell.com yesterday and after reading through heaps of her delicious looking recipes all I could think about was a thick, creamy, bean broth based soup peppered with chunks of colourful fresh vegetables throughout. I decided to take inspiration from the soup I had planned and combine it with the use of beans to ensure maximum creaminess and heartiness and the result was fantastic. The soup uses a base of leek, onion, garlic and rosemary for a light flavour combined with pureed potatoes, berlotti beans and cauliflower for creaminess and finely chopped fresh vegetables and extra beans for a bit of chunkiness. I served mine with some fresh sourdough roll brushed with olive oil and lightly grilled until golden.
I had a craving for fresh fruit today, but it being the middle of the winter I was not in the mood to have it cold. I came up with a simple recipe:
3 tbsp lemon juice 3 tbsp white sugar 1 peeled and cut up orange 1 cut up Asian pear 1 cup blueberries
1. Heat lemon and sugar together in a small pan at a low to medium temperature until sugar is dissolved. 2. Add fruit and stir just until it is hot. Remove from heat immediately and serve. Voila! Fruit that is still crisply fresh, but warms you up on a cold day. Left-overs served cold are probably also good, but it was a hit with my family so it was all eaten up and I've yet to test this theory ;)
Also, if you are looking for more of a winter taste you might try replacing the sugar with maple syrup/sugar and adding pecans or walnuts.