Vegetarian Cannoli

Vegetarian Canaloni

1 onion finely chopped
few tbsp olive oil in hot pot.
slowly fry the onions.
3-4 cloves of garlic finely chopped and add to onions.
fresh sweet marjoram taken off of the stock.  Finely chopped or bashed up in a pestal and mortar.
fresh nutmeg (1/2) grated.
1/2 cube butter sliced up.
Mix it all together.  Let it bubble, mix it together until fragrant
Add a bunch of washed spinach until bright green.
Add a good pinch of salt and pepper, mix it together.

Buy fresh pasta squares, put the spinach mixture in the middle, open it out so it is nice and thin, so when it is rolled up it is all over.

Get some ricotta cheese (or buffalo) and crumble on top of spinach.  SPrinkle a bit of salt and a bit of pepper above.  Shred some parmesean cheese on top of it all.

Get some nice vine tomatoes.  Bosch them in a food processer.  Whiz them up with a few handfuls of basil it will be fresh and delicate, and the perfectly compliment to the pasta.  Season it with a little salt and pepper. 

Pour the tomato sauce in the bottom of a pan. 

Rolll up pasta and set in tomato sauce pan.  Squeeze them on. 

Get the lovely bits that have fallen out and sprinkle it on top.

Slice up some fresh buffalo mozzarella and put on top of each pasta.  Then grate a bunch of parmesean on top.

Cook for about half an hour at 250.


** Again, no pictures.  Just try it and love it, though, okay?**

Curry

Wicked Southern Indian Red Curry

Get a casserole type pan.  Add about 4 Tbsp of sunflower oil and heat.

Get some ground coriander.  About a heaping cereal spoon.  Add that to the oil.
Get another spoon of fenegreek and add it.
Also, 4 Tbsp of paprika, 1 corriander and some black mustard seeds (2), and curry leaves.  Pull them off the stalks.  Give it a little stir.  The base is one of the most important parts of the food.  Stir continuially.

Take the ends off the onion (2), half it, and peel it.  Toss it into a chopper (or go by hand but a chopper is much quicker.  7 cloves of garlic.  smash them to get the peel off, and cut off ends.  Throw them in with the onions and give them a little whiz.  Add onions and garlic to base to saute them.  But don't cook them too quickly, a medium heat.  If the base is too dry, add a bit of oil and mix it up.

Next, get a nice big bit of ginger.  Cut the ends off and peel it.  Toss into the chopper.  3 thumb sized peices of gingewr.  Get some stalks of corriander and toss those in the chopper as well.  Save the leaves for later.  Whiz it all together, and add some frsh tomatoes.  (6).  To go with the paprika, toss in 2 fresh chilies, seeds and all.  Pour that mixture in with the base and mix it up.

Now put a nob of tamarind, minus the seeds.  (a slight pinch).  Now get a pint or so of water, add it to the pan and bring it to a boil.  Add a bit of salt.  let it simmer for 20 minutes, covered.

get some mixed veggies and fry them up in a pan.  When the 20 minutes are over, add the base to the veggies, add 2 cans of coconut milk and eat up with some good naan.

***I have no pictures for this recipe as of yet.  Trust me.  It is delicious!***

Paneer

4 pints of whole fat milk.  Let it simmer.  Add 1 wine glass of whtie wine vinegar.  The milk will split.  Let it split.  Pass it through a sive.  On top you have lovely curds of cheese.  Let it drip for 30-45 minutes.

Add some sunflower oil to a nice pan.  Get it nice and hot, and coated with the oil.  Sprinkle in a bit of salt, and then knock the cheese out in the pan.  Get a bit more oil over the top, a bit more salt and pepper, and fry it until it is nice and golden on the bottom.  Flip it.

Think of flavors.  Chile, or whatever to cook in the pan with it.  When it is finished, get yourself some nice fresh corriander, chop it and sprinkle it over the top and it is ready to be served.

That with some rice and curry, whew!  you will be sitting pretty.

Bombay Potatoes

Get a hot pan with 3 tbsp of sunflower oil and 1 heap tsp of black mustard seeds, a pinch of ground cumin, tsp tumeric, tsp ground corriander,  tsp gara masala mix,  and tsp chile.  shake the pan around a bit to get the flavors to meet and greet.

Once the spices have melded a bit to eachother, pop in 1/2 cube of butter.  Grate a peeled ginger in, and give it another shake.

Boil some potatoes.  quarter them, then cut them into three.  Let it sit a few minutes, and add the potatoes.  Chop up a few tomatoes (3) and add them to the potatoes.  Chop up a bunch of corriander leaves and toss it into the pan as well.  Sprinkle on a bit of salt and pepper.

Grilled mushrooms

Get about 8 field flat mushrooms. chop the bottom off to flatten them up a bit.  Put them on a really hot griddle pan that has been pre heated.  Put them so the top side is facing up, just to get the heat going.

Next, get a bunch of fresh thyme, tie it up, sprinkle in a bit of salt, and bash it in a pestle and mortar.  What is going to happen is it is going to leave the stalks on, and all the lovely soft leaves are going to fall off.  Add about 5 Tbsp of olive oil, a bit of vinegar, some salt and pepper, and mix that around.  Turn the mushrooms over, dip the stalks of thyme in the marinade and dab the mushrooms with the mixture.  Just dab it.  Turn it over and dab it again.  You might have to do that three or four times, just to get the lovely flavor.

While that is going on, finely slice some fresh parsley stalks and parsley, some fresh chile, and then when the mushrooms are done and cooked, get them on a plate, lay them out flat, and sprinkle the parsley and chile over the top.  Next, put a little lemon zest over there, squeeze in some juice, and then, just to finish it, pour a bit of olive oil over just for a bit of seasoning.

Caramel covered Rosemary Spiked Strawberries

I have no pictures of these dishes right now.  Just trust me.  Oh so yummy!

For the sweet strawberry dessert, get a bunch of strawberries, and some fresh rosemarry.
Take off the leaves of the rosemarry, and spike the strawberries onto the stalks, making a bit of fruit kabob type thing.  Set aside.

Get a pan and add about 8 Tbsp of water.  Bring to boil with just over a cup of sugar.  That is going to make your caramel.  Mix it slightly, but don't mix it much.  It will start to bubble and then to a lovely caramel color.  When it is golden brown you put it over the strawberries. 

To go with it do a mascarpone cream.  Sweeten it to taste.  Whissk it up.  It will go really shiny with the sugar in there.  Add a bit of lemon to it, or vanilla i you want.  You want it to be a subtle flavor. 
Finely slice the rosemary leaves that you previously took from the stalks, add it to the cream.  If you added the lemon flavoring, throw in a bit of lemon zest. 

Add a dolop to the top of the strawberries, and chill until you are ready to eat it.