Chestnut Stifado
CretanSnakeGoddess introduced us to this Cretan dish that has now become a favourite with QCCers all over the world.
Here is a LINK to the website with the original recipe.
Or you can download the PDF.
Christmas Nut and Mushroom Roast (vegan)
by Crucigrama
This is the first recipe I shared some Christmases ago, when PP was looking for something to feed a vegan guest. It really is delicious. I made one this Christmas for the one vegetarian and everyone else agreed that it went perfectly with the (Elizabeth David-inspired) home-cured ham. So much so that the vegetarian felt she had to try the ham... happy faces all round!
This is the first recipe I shared some Christmases ago, when PP was looking for something to feed a vegan guest. It really is delicious. I made one this Christmas for the one vegetarian and everyone else agreed that it went perfectly with the (Elizabeth David-inspired) home-cured ham. So much so that the vegetarian felt she had to try the ham... happy faces all round!
Winter Potato Hotpot
by Boveyphil
I do a lot of vegetarian recipes but this isn’t one of them as I reckon there will be lots of those offered by other contributors.
My style is very much ‘country rustique’ on account of the fact that I rarely go near any posh shops where exotic ingredients are available.
Potatoes are one of my favourites in winter and are the basis of this cheap and delicious dish.
I do a lot of vegetarian recipes but this isn’t one of them as I reckon there will be lots of those offered by other contributors.
My style is very much ‘country rustique’ on account of the fact that I rarely go near any posh shops where exotic ingredients are available.
Potatoes are one of my favourites in winter and are the basis of this cheap and delicious dish.
Mushroom Stroganoff
by Boveyphil
Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi
by jinxtheminx
Here's the recipe for my birthday meal which was followed by apple crumble and cypriot vanilla ice-cream which is low in fat and has lots of vanilla seeds in it. All very yummy and dead easy.
This can be made without the ricotta and with Sainsburys fresh pesto. I had it served with roast sweet potatoes with mixed herbs, sweet corn and asparagus with black pepper and a small amount of melted butter.
I ddont drink but I reckon a good retsina would be a good accompaniment
This can be made without the ricotta and with Sainsburys fresh pesto. I had it served with roast sweet potatoes with mixed herbs, sweet corn and asparagus with black pepper and a small amount of melted butter.
I ddont drink but I reckon a good retsina would be a good accompaniment
Slow cooked Afelia
by SeaSal
"We developed a love of Cyprus and its food long ago (before my relationship with flying deteriorated to 'divorce and only occasional forced contact' level). I experimented for ages with cuts of pork and cooking methods before settling on this as my preferred afelia recipe. It is possible to make it substituting diced tenderloin fried quickly then deglaze the pan with red wine and only simmer a short while. However, I like the thicker slightly sticky gravy the pig cheek gives with the slow method, especially in winter!"
"We developed a love of Cyprus and its food long ago (before my relationship with flying deteriorated to 'divorce and only occasional forced contact' level). I experimented for ages with cuts of pork and cooking methods before settling on this as my preferred afelia recipe. It is possible to make it substituting diced tenderloin fried quickly then deglaze the pan with red wine and only simmer a short while. However, I like the thicker slightly sticky gravy the pig cheek gives with the slow method, especially in winter!"
Risotto with English Asparagus
by Cheshirecheese
There’s nothing to beat a plate of vibrantly green, English asparagus, simply dressed with a knob of butter and a little freshly milled salt and pepper. However, it’s a versatile vegetable, so there are lots of alternatives - including this Risotto.
Beef Kishorn
by SeaSal
A hearty beef stew and a really good story to go with it.
Paella
by SpanishScot
Paella comes originally from Valencia, where rice is grown. There are as many variations of paella as there are cooks but I'm offering two kinds: Paella Valenciana and Paella Marinera. The Paella Valenciana is a totally authentic recipe. It was given to me by my Valencian friend, who had got it from her father. Her father was the paella maker in the family and the holder of the recipe. When he had a stroke and couldn't make it any more he passed on the recipe to his daughter who now continues the tradition.
Feel free to adapt the recipes to your taste and experiment with different ingredients. Many people in Spain make a mixture of chicken and seafood which is also good.
The important thing is the rice. It must be Spanish Paella rice and it must be cooked as per instructions. Good luck!
paella.pdf | |
File Size: | 29 kb |
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