Post by braided-rug on Jun 4, 2007 21:10:37 GMT 10
I happen to have half a large bunch of dill in the fridge at the moment. I think I have worked out what to do with it. It is interesting, I bought some for soup, and after all this time we worked out what was the secret ingredient in Happymeal cheeseburgers at McDonalds. The pickled cucumber is actually dill pickle. Being Australian and not being familiar with dill pickles it just took me awhile I guess.
Anyway, while looking for a recipe I found some others that contain dill.
I wanted something different, not just a salmon recipe.
Carrot, zucchini and dill muffins
Makes
12
Ingredients
* 2 cups self-raising flour
* 1 teaspoon baking powder
* 2 tablespoons caster sugar
* 1/2 cup finely grated carrot
* 1/2 cup finely grated zucchini, squeezed between your hands to remove excess moisture
* 1/2 cup coarsely grated Swiss cheese
* 2 tablespoons dill, chopped
* 3/4 cup milk
* 1/2 cup extra light olive oil
* 2 eggs
* 2 teaspoons sea salt flakes
Method
1. Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan.
2. Sift flour and baking powder into a large bowl. Stir in sugar, carrot, zucchini, cheese and dill. Whisk milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.
3. Divide mixture evenly between muffin holes. Sprinkle tops with sea salt. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature.
Source
Super Food Ideas - June 2004 , Page 46
From: www.taste.com.au/recipes/7739/carrot+zucchini+and+dill+muffins
Dill, lemon & tofu
Preparation Time
5 minutes
Makes
1 1/2 cups
Ingredients
* 300g silken tofu, drained
* Zest and juice 1 lemon
* 8 baby gherkins (cornichons), finely chopped
* 1 tbs fresh dill, finely chopped
* 1 tbs fresh chives, finely chopped
* 1 garlic clove, crushed
* Pita bread, to serve
Method
1. In a bowl beat tofu until smooth.
2. Fold lemon zest and juice, gherkins, dill, chives and garlic in tofu until well combined.
3. Season with salt and pepper. Serve with toasted pita triangles.
Notes & tips
Try this: For an Asian twist, replace herbs and gherkins with 2 tbs sweet chilli sauce and chopped peanuts.
Source
Fresh Living - June 2005 , Page 49
From: www.taste.com.au/recipes/13694/dill+lemon+tofu
Meat loaf (faschierter braten)
Preparation Time
20 minutes
Cooking Time
50 minutes
Ingredients (serves 6)
* Olive oil, to grease
* 1 tbs olive oil
* 2 brown onions, halved, finely chopped
* 2 garlic cloves, crushed
* 2 tsp finely grated lemon rind
* 250ml (1 cup) beef stock
* 140g (3/4 cup) instant polenta (cornmeal)
* 1kg beef mince
* 2 eggs, lightly whisked
* 1 tbs Worcestershire sauce
* 1 tbs Dijon mustard
* 1 tsp dill seeds
* Salt & freshly ground black pepper
* 4 rashers middle bacon
* 40g (1/4 cup) pistachio kernels
*
Cucumber salad
* 4 Lebanese cucumbers, coarsely grated
* 2 tsp salt
* 3 tsp coarsely chopped fresh dill
* 2 tbs balsamic vinegar
* Freshly ground black pepper
Method
1. To make cucumber salad, combine cucumber and salt in a glass bowl. Set aside for 1 hour to soften. Place in a sieve and drain. Transfer cucumber to a bowl. Add dill and vinegar, and stir to combine. Taste and season with pepper.
2. Meanwhile, preheat oven to 220°C. Brush a 2L (8-cup) capacity ovenproof dish with oil to lightly grease. Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add the lemon rind and stir to combine. Remove from heat and set aside for 10 minutes to cool.
3. While onion mixture is cooling, heat the stock in a saucepan over high heat. Bring to the boil and remove from heat. Place polenta in a heatproof bowl. Pour in the hot stock and stir until combined. Set aside for 5 minutes to cool.
4. Place the polenta mixture, onion mixture, mince, egg, Worcestershire sauce, mustard and dill seeds in a bowl and stir with a fork until combined. Season with salt and pepper.
5. Place mince mixture in the prepared dish. Top with bacon and sprinkle with pistachios. Bake in preheated oven for 35-40 minutes or until golden brown and cooked through. Set aside for 5 minutes to rest. Cut meat loaf into slices and serve with cucumber salad.
Notes & tips
Pork or veal mince can be used instead of beef mince, if desired. Dill seeds are available from specialty spice stores.
Source
Australian Good Taste - May 2004 , Page 102
From: www.taste.com.au/recipes/9511/meat+loaf+faschierter+braten
Anyway, while looking for a recipe I found some others that contain dill.
I wanted something different, not just a salmon recipe.
Carrot, zucchini and dill muffins
Makes
12
Ingredients
* 2 cups self-raising flour
* 1 teaspoon baking powder
* 2 tablespoons caster sugar
* 1/2 cup finely grated carrot
* 1/2 cup finely grated zucchini, squeezed between your hands to remove excess moisture
* 1/2 cup coarsely grated Swiss cheese
* 2 tablespoons dill, chopped
* 3/4 cup milk
* 1/2 cup extra light olive oil
* 2 eggs
* 2 teaspoons sea salt flakes
Method
1. Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan.
2. Sift flour and baking powder into a large bowl. Stir in sugar, carrot, zucchini, cheese and dill. Whisk milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.
3. Divide mixture evenly between muffin holes. Sprinkle tops with sea salt. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature.
Source
Super Food Ideas - June 2004 , Page 46
From: www.taste.com.au/recipes/7739/carrot+zucchini+and+dill+muffins
Dill, lemon & tofu
Preparation Time
5 minutes
Makes
1 1/2 cups
Ingredients
* 300g silken tofu, drained
* Zest and juice 1 lemon
* 8 baby gherkins (cornichons), finely chopped
* 1 tbs fresh dill, finely chopped
* 1 tbs fresh chives, finely chopped
* 1 garlic clove, crushed
* Pita bread, to serve
Method
1. In a bowl beat tofu until smooth.
2. Fold lemon zest and juice, gherkins, dill, chives and garlic in tofu until well combined.
3. Season with salt and pepper. Serve with toasted pita triangles.
Notes & tips
Try this: For an Asian twist, replace herbs and gherkins with 2 tbs sweet chilli sauce and chopped peanuts.
Source
Fresh Living - June 2005 , Page 49
From: www.taste.com.au/recipes/13694/dill+lemon+tofu
Meat loaf (faschierter braten)
Preparation Time
20 minutes
Cooking Time
50 minutes
Ingredients (serves 6)
* Olive oil, to grease
* 1 tbs olive oil
* 2 brown onions, halved, finely chopped
* 2 garlic cloves, crushed
* 2 tsp finely grated lemon rind
* 250ml (1 cup) beef stock
* 140g (3/4 cup) instant polenta (cornmeal)
* 1kg beef mince
* 2 eggs, lightly whisked
* 1 tbs Worcestershire sauce
* 1 tbs Dijon mustard
* 1 tsp dill seeds
* Salt & freshly ground black pepper
* 4 rashers middle bacon
* 40g (1/4 cup) pistachio kernels
*
Cucumber salad
* 4 Lebanese cucumbers, coarsely grated
* 2 tsp salt
* 3 tsp coarsely chopped fresh dill
* 2 tbs balsamic vinegar
* Freshly ground black pepper
Method
1. To make cucumber salad, combine cucumber and salt in a glass bowl. Set aside for 1 hour to soften. Place in a sieve and drain. Transfer cucumber to a bowl. Add dill and vinegar, and stir to combine. Taste and season with pepper.
2. Meanwhile, preheat oven to 220°C. Brush a 2L (8-cup) capacity ovenproof dish with oil to lightly grease. Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add the lemon rind and stir to combine. Remove from heat and set aside for 10 minutes to cool.
3. While onion mixture is cooling, heat the stock in a saucepan over high heat. Bring to the boil and remove from heat. Place polenta in a heatproof bowl. Pour in the hot stock and stir until combined. Set aside for 5 minutes to cool.
4. Place the polenta mixture, onion mixture, mince, egg, Worcestershire sauce, mustard and dill seeds in a bowl and stir with a fork until combined. Season with salt and pepper.
5. Place mince mixture in the prepared dish. Top with bacon and sprinkle with pistachios. Bake in preheated oven for 35-40 minutes or until golden brown and cooked through. Set aside for 5 minutes to rest. Cut meat loaf into slices and serve with cucumber salad.
Notes & tips
Pork or veal mince can be used instead of beef mince, if desired. Dill seeds are available from specialty spice stores.
Source
Australian Good Taste - May 2004 , Page 102
From: www.taste.com.au/recipes/9511/meat+loaf+faschierter+braten