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Vegetable Soup - Hasa : Recipe

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Vegetable Soup - Hasa : Recipe2 Tablespoons olive oil 2 medium carrots, peeled and chopped intosmall pieces 1 large onion, chopped 2 cloves garlic, crushed 2 Tablespoons grated fresh ginger 2 medium potatoes, peeled and diced into 1/2-inch cubes 4 medium tomatoes, chopped I cup finely chopped coriander leaves 7 cups water 2 teaspoons salt I teaspoon pepper 1 teaspoon cumin Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger over medium heat for 8 minutes.
Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes.
Add remaining ingredients and bring to boil.
Cover and simmer over medium-low heat for I hour or until vegetables are well-done.
A touch of ginger adds a lot to this soup.

Rose Hip Soup (Hagebuttem Soup) - Recipe

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Rose Hip Soup1/2 lb Dried rose hips

3 pt Water

2 oz Potato flour

4 tb Madeira (or sherry)

12 Blanched almonds — shredded

1 t Lemon juice

1 tb Sugar

Wash the hips, soak them some hours in water and then let simmer till quite soft, and then force through a strainer of sieve.
Boil up again and add the other ingredients and serve with little dumplings or put a spoonful of whipped cream on top of each cup.

Pineapple Carrot Coffee Ring

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1 Pk active dry yeast (1tbsp)

1/4 c Warm water (110-115 F)

1 Egg

2 tb Honey

1 c Unbleached white flour

1 8 oz crushed pineapple in

Its own juice 1 c Grated carrots (2 med)

1/4 c Raisins (dark or golden)

1/4 ts Salt

1/2 ts Cinnamon

1/4 ts Ground nutmeg

1/4 c Sunflower seeds

1 1/2 c Whole wheat flour

1/2 c Bran

2 tb Vegetable oil

Sprinkle the yeast over the warm water in a bowl.
Stir to dissolve the yeast.
Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl.
Beat well.
Let stand in a warm place for 30 minutes covered with a wet towel.
Add the carrots, raisins, salt,

cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil.
blend well.
Spoon the dough into a lightly oiled 10 inch tube pan.
Let rise unti ldoubled in a warm place for 60 minutes.
Bake in a 350 F oven for 25 minutes or until browned.
Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack.
Engergy per serving (1/16 of recipe): 130 calories

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