The Ingredient Game

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The next ingredient is....

Maple Syrup!

[braided-rug]

"Oven-dried apples with toasted muesli

Makes about 4 1/2 cups
2 fuji apples, unpeeled, cored
1 tbs pure maple syrup
Ground cinnamon, to dust
Milk or yoghurt, to serve
Muesli
1/3 cup (80m) pure maple syrup
1/2cup (125ml) canola oil
3 cups (270g) rolled oats
1/2 cup (35g) shredded coconut
1/4 cup (45g) raw almonds, chopped
1/4 cup (45g) pepitas
1/4 cup (40g) sunflower kernels
2 tsp ground cinnamon
1/2 cup (95g) raisins

1 Preheat oven to 120°C. Line two baking trays with non-stick paper. Slice the apples about 2-3mm thick. Arrange in a single layer on each tray. Brush with the maple syrup and dust with cinnamon. Bake in the oven for 1 hour and 30 minutes, swapping the trays half way through cooking. Transfer to a wire rack to cool.

2 To make the muesli, preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Whisk the maple syrup and canola oil in a small bowl until well combined.

3 Combine the rolled oats, coconut, almonds, pepitas, sunflower seeds and cinnamon in a large bowl. Add the maple syrup mixture. Use clean hands to mix until well combined.

4 Spread the mixture on the baking tray. Bake for 25 minutes or until golden, stirring occasionally with a large spoon. Set aside on the tray to cool completely. Toss the raisins through the muesli. Serve the muesli with milk or yoghurt topped with the dried apples."

From: www.woolworthsfresh.com.au/food/recipes/recipe.php?recipe=2005/050509a&title=Oven-dried%20apples%20with%20toasted%20muesli

[braided-rug]

"Maple Syrup and Pecan Shortbread

Shortbread Ingredients: Maple Topping Ingredients:

4 tbspn butter (room temperature) ¾ cup brown sugar
2 tbspns sugar ¼ cup maple or corn syrup
¾ cup plain flour 1 tbspn butter (room temperature)
1 egg (room temperature) lightly beaten
½ cup chopped Pecans

Method:

Shortbread:
Preheat oven to 180° C. Grease a 23cm square baking dish. Cream butter and sugar until light and fluffy. Add flour and beat until just blended. With lightly floured hands, pat into bottom of prepared dish. Bake until shortbread is light brown, approximately 25 minutes.

Topping:
Beat sugar, maple syrup and butter to blend. Add egg and stir until combined. Pour over shortbread. Sprinkle evenly with Pecans. Bake at 180°C until topping is set, approximately 25-30 minutes. Place tin on rack to cool then cut into 4cm squares."

From: www.stahmannfarms.com.au/recipes/rec101.htm

"Baked Peaches and Nectarines With Spiced Maple Syrup

Ingredients
8 peaches, halved and stoned
6 nectarines, halved and stoned
1/2 cup Maple syrup
2 teaspoons Vanilla essence
1 cinnamon quill
1 star anise, crushed
Ricotta Cream Ingredients
250 gm fresh ricotta
1/3 cup plain yoghurt
3 TBL honey
Vanilla essence to taste
Method
Put Maple syrup into a mixing bowl.
Add the Vanilla essence, cinnamon quill and crushed star anise.
Spread the prepared stone fruit evenly around an ovenproof baking dish.
Pour some of the maple syrup mixture over the fruit and bake uncovered, basting frequently.
Cool to room temperature and refridgerate until required. Serve with Ricotta cream.
Ricotta Cream
Place the ricotta, yoghurt and honey into the food processor, and process until smooth.
Cover and refridgerate until required."

From: www.westernpower.com.au/home/whats_happening/recipes/recipes_summer.html

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Next ingredient ~ pecans!

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"QUICK SNACKS - SPICED PECAN AND CORN FRITTERS

METHOD
1. Whisk egg with milk and oil .
2.Stir in curry, corn, oats, pecans and onions until well combined.
3.Gently fold through flour and season to taste.
4.Cover and refrigerate for at least 30 minutes.
5.Heat oil in fry pan, cook tablespoons of fritter mixture 2
minutes each side or until cooked through.
6.Serve with natural yoghurt or ricotta or salad for a light meal
or snack. Great on the BBQ or as a breakfast treat.
(MAKES 10 -12 APPROX.) LOW INTERMEDIATE GI

1 cup buttermilk/milk
1 egg
1 tbsp canola oil
1 tsp curry powder (to taste)
1 tsp mixed spice (see below)
1 cup corn kernels
1/2 cup instant rolled oats
2 green onions (shallots), chopped
125g Stahmann Farms Riverside All Australian
Pecans ,chopped
1 cup wholemeal SR flour
salt and ground pepper to taste
a little oil for shallow frying

MAIN MEAL - PECAN, SWEET POTATO AND MUSHROOM RISOTTO

METHOD
1. Heat 2 tbsp oil in large saucepan or casserole dish.
2.Add garlic, onion and rice. Cook 2 minutes over gentle heat.
3.Pour in 1 cup of hot stock. Stir until absorbed.
4.Gradually add remaining stock, stirring until absorbed, about
20 minutes. Alternatively, bake risotto in oven or microwave.
(See manufacturer 's instructions).
5.While risotto is cooking, heat 1 tbsp oil in fry pan, add sweet potato
and cook until tender
6.Add mushrooms to sweet potato, cook until brown and tender.
7.Once rice has absorbed stock, add wine and stir gently.
8.When rice is tender, add vegetables and pecans.
9.Stir yoghurt through gently, ensure rice is not too dry/wet, add torn
basil leaves, parmesan and pepper to taste.
(SERVES 4 ) LOW GI

Mixed Spice: www.recipelink.com/ch/2000/may/herbmixtures3.html

MAIN MEAL - PORK WITH PECAN, PARMESAN AND HERB CRUST

METHOD
1.Combine crust ingredients in food processor or mix by hand.
2.Press combined mixture onto pork steaks.
3.Heat grill or pan brush with oil if necessary, cook 2-3 minutes each
side or until cooked through.
4.Serve with steamed potatoes or pasta, carrots and greens of choice.

COOKS NOTE:
Crumb mixture freezes well and is suitable for fish/chicken/lamb.

400g lean pork leg steaks, sliced or pounded 2cm thick
CRUST MIXTURE
125g pkt Stahmann Farms Riverside Al l Australian Pecans ,chopped
2 tbsp grated parmesan cheese
1 cup fresh herbs, chopped (eg. flat leaf parsley/basil/thyme)
1 tbsp lemon juice
2 tbsp olive oil
1 slice multi-grain or Soy & Linseed bread (crumbed)
ground pepper to taste
1 tbsp canola or olive oil for pan frying
pontiac/new potatoes or pasta, carrots and peas to serve
METHOD
1. Place washed salad greens into large bowl .
2.Grill or bake haloumi (if using), until brown and bubbling.
3.Grill or dry fry prosciutto until crispy, break into pieces.
4.Add to salad greens with pear slices, pecans and onion.
5.Combine dressing ingredients, blend well.
6.Just before serving, drizzle salad with dressing and sprinkle
with pepper.
7.Serve with crusty breads such as stoneground ciabatta or
multigrain.

4 cups mixed salad greens (rocket, mesclun, baby spinach)
125g pkt Stahmann Farms Riverside All Australian Pecans
2 pears, sliced
100g fresh soft cheese, haloumi/gorgonzola/goats/f et t a
100g prosciutto, very thinly sliced (substitute-lean bacon)
ground black pepper
1 red onion (optional), thinly sliced/chopped
DRESSING

1/2 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp lemon juice
1 tsp sugar"

I beleive they are diabetic recipes.

From: www.nutritionaustralia.org/Recipe_of_the_Week/Diabetes_recipes.asp

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Next ingredient is EGGS.

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Egg Fried Rice

Ingredients
3 eggs, lightly beaten
2 tbsp butter
1 medium sized onion, chopped
2 cups of long grain rice
3 cups chicken stock
1 cup frozen peas
1 medium sized carrot, peeled and diced
¼ cup low fat milk
150g piece lean ham, cut into thin strips
2 shallots, finely sliced
1 tbsp light soy sauce

Method

melt butter in large saucepan, add onion and fry for 1 minute
add rice and toss to coat
pour in chicken stock, add peas and carrots and bring to boil
once boiled, reduce heat and simmer, covered, for 7 minutes
whisk eggs and milk together. Pour into cooked rice and fork through
add remaining ingredients and serve.

Egg & Snag Pizzetta

Ingredients
4 eggs
4 individual pizza bases
500g jar Napolitana pasta sauce
400g cooked sausages, cooled and sliced
250g punnet cherry tomatoes, sliced in half
½ cup of grated Cheddar cheese
½ cup of Mozzarella cheese
2 tbsp chopped parsley

Method

preheat oven to 200 degrees Celsius
spread pasta sauce evenly over pizza bases and place onto tray lined with baking powder
divide sliced sausage and tomatoes, and place evenly on pizza bases
make small hollow in centre of the ingredients on each pizza and carefully break an egg into each
combine cheeses and sprinkle over pizzas
bake for 15 minutes
remove from oven, sprinkle with chopped parsley and serve

From: www.aecl.org/public/content/aecl_consumers.asp?xcid=168&

Fetticine Carbonara

Next ingredient:

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The next ingredient is pasta!!

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Beef & Sausage Bolognese with Capsicum - Pasta Kitchen

Serves 4

500g San Remo Thick Spaghetti
2 tablespoons olive oil
2 teaspoons rosemary sprigs
2 cloves garlic, crushed
1 medium onion, cut in half and thinly sliced
400g beef mince, ground beef
100g sliced salami, cut into strips
1 medium red capsicum (seeds removed), diced
400g can whole peeled tomatoes, with juice
3 tablespoons tomato paste
½ cup water
salt and ground pepper, to taste
1 cup chopped parsley
Cook San Remo Thick Spaghetti according to packet directions until 'al dente'. Drain and return to pan and set aside.

Heat oil in a large saucepan and stir fry the rosemary, garlic, onion, beef, salami and capsicum over high heat for 5 minutes. Cook until the onions are soft and the beef starts to brown.

Puree or crush the tomatoes then stir into the beef mixture, along with the tomato paste and the water. Mix well and cook until the sauce is boiling, then reduce heat and simmer for 15 minutes until the beef is cooked and the capsicum tender.

Season with salt and pepper to taste. Stir through the chopped parsley.

Toss half the sauce through the pasta coating it well. Divide the pasta between bowls and top with the remaining sauce. Sprinkle with grated parmesan cheese.

From the San Remo website.

Fettucine Carbonara
Lasagne

Next ingredient:

Kielbasa

[frugalmel]

Rigatoni and Sausage


This recipe originally called for Italian sausage. I substituted smoked sausage or Kielbasa. Its kind of my own take on a recipe I read somewhere.

3/4 box rigatoni noodles

1/2 pkg smoked sausage or kielbasa, sliced into 1/2 in slices or "coins" and cut "coins" in half.

1 clove garlic

1/2 green pepper, diced

1/4 small onion, diced (I leave out)

1 (26oz) can/jar prepared tomato sauce (I use Hunt's)

Cook noodles as directed. Drain, return to pot, mix in small amount of butter/margarine to keep from sticking. Keep warm.

Saute garlic, onion and green pepper in oil in 10in skillet. Add sausage. Cook until nicely browned. Drain oil. Return to pan and pour sauce over. Heat through (15min?)

To serve, place noodles on plate, top with sauce mixture. Sprinkle with parmesan cheese if desired. Goes well with garden salad and garlic bread.

[braided-rug]

That sounds lovely Melody. Name two other things you can use kielbasa for (you don't always have to include recipes, you can name all three without recipes if you wish) and choose another ingredient!

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I just love rigatoni by the way, and I also love Italian sausages, and even bought a hamper on the strength of them lol.

[frugalmel]

Ok, 2 other things....

Shish ka bobs?

Omlettes?

I dunno. I seem to always make the same things.

Next ingredient:

Pears

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"Pear Tea cake with Cardamon Sugar

You need:
60g/2oz Butter
1/3 cup (metric) Caster Sugar/superfine sugar
1 Egg
Vanilla
1/2 cup Milk
11/4 cup Self raising/self-rising flour

Filling:

2 Large pears
2 Tables Sugar
2 Tables Water
1/2 teas Cardamon spice

Cook sliced pears with the sugar, water and cardamon

Topping:

1 Teas Butter
2 Teas Sugar
1 Teas Cardamon

Method:
Beat butter and sugar to a cream.
Add vanilla
Add the egg and beat well
Sift flour and add to mixture alternately with milk
Mix into a soft dough
Pour half of the mixture into a grease and floured 18cm sponge sandwich tin
Carefully arrange pear slices on top and sprinkle with some sugar and cardamon spice.
Spread remainder of mixture evenly over the top
Bake in a moderate oven for about 20 minutes
Turn onto a cooling rack, brush top with melted butter and sprinkle with reminder cardamom and sugar."

Adapted from: www.abc.net.au

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Bircher muesli with pear and strawberries


As part of the Sunrise Chefs' Challenge, Bill Granger showed us how to make the perfect morning muesli.

ingredients
2 cups rolled oats
1 1/2 cups pear juice
2 pears, grated
1/2 cup plain yoghurt
1/2 cup strawberries, sliced
1/4 cup flaked almonds

Method
Place oats and pear juice in a bowl and soak for 1 hour, or overnight. Add grated pear and yoghurt to oat mixture and mix well. Spoon into serving bowls and top with strawberries. Sprinkle with almonds. Serves 4.


From: seven.com.au/sunrise/recipe_050628_birchermuesli

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I give up, canned pears and cream.

That is 3 things you can make with pears. Now to the next ingredient.