SELECTED RECIPES FROM OUR MEETINGS
Whipped Turnips
4 cups mashed cooked turnips
2 cups soft bread crumbs (use fresh bread with crusts removed)
1/2 cup melted butter
2 tbsp. sugar
2 tsp. salt
1/4 tsp. pepper
4 eggs, slightly beaten
Combine turnips with bread crumbs.
Blend in remaining ingredients (use a mixer on low).
Place in 2 qt. casserole.
Bake in moderate oven (350 degrees) for 1 hour and 15 minutes, or until set.
RICE PUDDING WITH POACHED RHUBARB
Ingredients for Rice Pudding
1 cup arborio
rice
2 ½ cups
whole milk
1 cup heavy
cream
½ vanilla
bean, split, seeds scraped
¾ cup sugar
Ingredients for Poached Rhubarb
3 cups
water
2 cups
sugar
1 cup dry
red wine or rose
2
tablespoons fresh lemon juice
1 cinnamon
stick
½ vanilla
bean, split, seeds scraped
1 pound
rhubarb cut into 1 inch lengths
Small mint
leaves for garnish
1. Make the rice pudding:
Fill a
medium saucepan with water and bring to a boil. Add the rice and cook
over high heat for 3 minutes. Drain the rice and return it to the
saucepan.
Add the
milk, cream, vanilla bean and seeds. Bring to a simmer and cook over low
heat until the rice is very tender, about 25 minutes. Stir in the sugar
and remove from heat. Discard the vanilla bean.
Scrape the
pudding into a 9 x 13 inch glass dish. Press
a sheet of plastic wrap directly on the surface of the pudding and refrigerate
until chilled, about 3 hours.
2. Make the poached rhubarb:
In a large
saucepan, combine the water with the sugar, wine, lemon juice, cinnamon stick,
vanilla bean and seeds. Bring to a simmer and cook over moderate heat for
10 minutes. Add the rhubarb and simmer until tender, about 15
minutes. Pour the rhubarb and its poaching liquid into a glass or plastic
bowl and refrigerate until chilled, about 3 hours.
3. Spoon the rice pudding into
bowls. Using a slotted spoon, top with some
of the rhubarb. Sprinkle with mint leaves and serve.
Make
ahead: the rice pudding and poached rhubarb in its liquid can be
refrigerated for up to 2 days.
CREAMY BANANA PUDDING
Ingredients
Sweetened
condensed milk (14 oz can)
1
½ cup cold water
1
package (4-serving) instant vanilla pudding
Whipped
cream (1 pint heavy cream, whipped)
3
medium bananas, sliced and dipped in lemon juice
36
vanilla wafer cookies
In
large bowl, mix condensed milk and water. Add
pudding mix and beat well until blended. Chill
5 minutes.
Fold
in whipped cream into pudding mixture.
In
a glass bowl (2 ½ quart size), pour 1 cup of the pudding into the bowl, top
with 1/3 of the vanilla wafers and 1/3 of the banana slices, then pudding again.
Repeat layering, ending with pudding.
Chill thoroughly. Garnished
as desired. Refrigerate leftovers.
NASI GORENG (Indonesian Fried Rice)
inspired by the book Eat, Pray, Love
Ingredients:
2
cups Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak.
1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
2 Chicken boneless chicken breasts, cut into bite-size pieces
1 cup Shelled Prawns (or use as many as you like)
3 Tbs. Kecap Manis (or a soy sauce mixture – see below)
Preparation:
This
dish is best made from cold leftover rice, but you can cook a fresh batch and
leave it to cool for at least 4 hours.
Beat
the eggs and make into an omelette, slice into strips and set aside.
Heat
the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and
chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken
into strips or bite-size pieces and add with the prawns to the onion mixture and
cook, stirring occasionally until they are well mixed.
Add
the rice, soya sauce and omelet strips and cook for a further 5 minutes.
Decorate with some of the leftover leek and serve hot. Enjoy.
Kécap Manis, Soya sauce
Indonesian sweet soya sauce. Very thick and dark in colour. Delicious aromatic dark sauce to cook with and as a condiment on table. If unavailable you can use dark Chinese soy sauce to which you add 1 or 2 spoons of dark brown sugar but the result will not be nearly as good (or use light brown sugar and a little molasses)
BOLAANEE (potato filled pocket)
inspired by the book A Thousand Splendid Suns
Ingredients:
Egg
roll wrappers
5
medium potatoes
Salt/pepper
to taste
Butter
(optional)
Oil
for frying
Clean,
peel and boil potatoes until very soft and let cool slightly. Mash
potatoes adding salt, pepper and/or butter to taste.
Take one egg roll wrapper, fill with about 1 tablespoon of potato and put in
middle of wrapper. Dip your finger into a bowl of water and run the water
around the edge of egg roll wrapper. Fold diagonally and pinch wrapper all
around. Do not over or under fill and make several before you begin
frying. Fry until golden brown, about 3 minutes per side. Watch
carefully; you don't want them to burn. Drain the excess oil as you lift
the bolanee and put on plate with lots of paper towels to help absorb excess
oil. Serve with fruit chutney.
