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Recette du mois

Leeks Squash Risotto
Serves 4 2 Tbsp olive oil 1 cup leeks, washed, cut in thin rings 1,5 cups squash, grated 2 cups rice, Italian style (e.g. Unico) 2 cups white wine 4 cups vegetable broth 8 Tbsp Parmesan, grated 4 Tbsp whipping cream (optional) 2 Tbsp parsley, finely chopped Pepper to taste In a medium saucepan heat olive oil; cook leeks and squash, stirring, for 2-3 minutes. Add rice, cook, stirring for 1 more minute. Add white wine, stirring until liquid is absorbed. Add half of the vegetable broth, stirring until liquid is absorbed, repeating the same with the second half of the vegetable broth. Takes about 15-20 minutes. Rice should be tender, but firm. Add 4 Tbsp parmesan and the whipping cream. Mix well, add pepper to taste. Spoon rice on 4 plates, sprinkle with parsley and remaining parmesan. Serve immediately.
Posted by Goldenwood Lodge on 2 Feb 2012 - 10:51 • » view archived recipes

Pumpkin-Green Peas-Bread Casserole
Serves 6 2 lb pumpkin, diced or sliced 1 cup green peas, frozen 1 onion, chopped 1 tsp butter 1 cup bread, cut into small slices 2 Tbsp butter 1 cup cheese, grated 1 cup sour cream Pepper and salt Cook pumpkin in salted water until al dente. Cook peas and onions in butter. Season with salt and pepper. Roast bread in butter until golden brown. Grease casserole. Put half of pumpkin, pea-onion mixture, bread, cheese, and sour cream in layers in casserole. Repeat with second half. Bake for 30-40 minutes at 380°F. Serve with brown Basmati rice and a salad. *Tip: Use leek instead of green peas.
Posted by Goldenwood Lodge on 3 Nov 2011 - 12:12 • » view archived recipes

Apple Bread
I received this recipe from my aunt Rita, who got it from her best friend Emmy, who copied it from .... You see, everybody, who tastes this apple bread must have the recipe. That’s why I share it with you! This bread is a great way to use up apples. It can be easily frozen and kept in stock. Served with butter, apple bread is perfect with your afternoon tea, great for breakfast or a delicious and healthy snack. 2 lb apples, cored, grated 1 ½ cup raisins 1 ½ cup nuts, chopped 1 cup sugar 3 Tbsp cocoa ½ cup rum or orange juice 1 Tsp cinnamon 2 pinch cloves powder Mix everything and let stand over night in the fridge. The following day add 3 cups flour, 1 Tbsp baking powder, ½ Tsp salt. Mix well and form 2 breads. Bake at 380 °F for 80-90 minutes.
Posted by Goldenwood Lodge on 6 Sep 2011 - 21:36 • » view archived recipes

Zucchini Squash-Pineapple Jam
Yields approx. 2.25 liters Do you and your neighbors have too many zucchini squash in your garden? Here is a very surprising way to use them, and you can be sure, that everybody will love that jam! 2 lb (end weight) zucchini squash, peeled, cored, cut in very fine small slices 1 lb pineapple, drained, finely chopped 4 cups of sugar 1 package apple pectin (45-50 grams) 6 tblsp lemon juice In a large pot, over medium heat, bring to a full rolling boil zucchini squash, pineapple, 1 cup of sugar and the apple pectin while stirring constantly. When boiling, add rest of sugar and lemon juice and bring to a full rolling boil on high heat. Keep cooking for 90 seconds at high temperature. Remove from heat. Fill jam in clean, warm jars, cover with lid. Covered with a cloth, leave at room temperature over night to cool down. Try also our zucchini squash casserole, the September 2007 recipe
Posted by Goldenwood Lodge on 13 Sep 2010 - 12:31 • » view archived recipes

Leftover Pancakes
Yields approx 4-6 pancakes Is your fridge full of leftovers? Would you like to surprise your family with something unexpected that they will definitely like? Then try these really tasty pancakes. 2 cups cooked leftover pasta* or rice or millet or lentils ½ cup leftover vegetables, cooked (optional) 1 egg 1 tblsp flour Herbs: dried or fresh e.g. parsley, chives, Italian herbs, lovage, dill, etc. Salt and pepper to taste Oil Chop large pasta and vegetables into small pieces. Mix all the ingredients. If the batter is too dry – that is when the test patty is falling apart in the frying pan – add a little bit of milk and more flour. Fry pancakes in the frying pan until golden brown, flip over and fry other side. Serve as side dish with vegetables, salad, stew, or steak.
Posted by Goldenwood Lodge on 23 Jun 2010 - 14:23 • » view archived recipes

Arugula Garlic Bread
3 cups white all purpose flour 1 tsp salt ½ tblsp yeast 1 tsp.sugar or molasses 200 ml lukewarm water 1 egg beaten 2 oz pine or pistachio nuts, chopped Put flour and salt in a large bowl. Dissolve sugar or molasses in the lukewarm water, add yeast, stir well and let stand until foamy. Stir the yeast-water mix and the egg into the flour and knead for a few minutes until dough is smooth and elastic. Cover and let rise in a warm place until doubled in size. Filling: 5 - 6 oz fresh Arugula, coarsely chopped 3 tbsp olive oil 3 tbsp lemon juice 5 garlic cloves, finely chopped 3-4 oz feta cheese, crumbled Mix all the ingredients in a bowl, add salt and pepper to taste. Knead pine or pistachio nuts into the dough and roll it to a square 12” x 12”. Spread the arugula filling evenly and make a roll. Place the roll on a greased baking sheet and let rise for another 20-30 minutes. Brush roll with beaten egg yolk or milk and bake at 380°F for 40-50 minutes in preheated oven. Is a great appetizer with a glass of white wine.
Posted by Goldenwood Lodge on 8 May 2010 - 18:38 • » view archived recipes

Parsnip-Coconut Soup
Serves 4 1 large Parsnip (approx 12 oz), peeled, cut in small pieces 1 ¾ cup of vegetable broth 1 can (14 oz) coconut milk ¼ cup orange juice 2 Tbsp coconut flakes, roasted 1 Tbsp orange peel, grated Cook parsnip in vegetable broth until tender. Puree with blender. Add coconut milk and orange juice, bring to a boil. Serve in 4 bowls and sprinkle with coconut flakes and orange peel.
Posted by Goldenwood Lodge on 1 Apr 2010 - 12:10 • » view archived recipes

Spicy Potatoes with Spinach
Serves 4 1 lb small potatoes 1 tsp ground turmeric Salt to taste 2 tbsp oil 1 tsp mustard seeds ½ cup red lentils 1 green chili or Jalapeno, sliced 1 inch piece fresh ginger root, peeled and finely chopped 1 large onion, peeled and chopped 1 tsp chili powder 1 tsp ground turmeric 2 tomatoes chopped or 1 lb can of stewed diced tomatoes, drained 1 bunch (9 oz) of fresh spinach, washed Juice of ½ lemon Salt to taste Boil potatoes with 1 tsp turmeric until tender, drain, peel, set aside. Heat the oil in a large frying pan. Add the mustard seeds until they start to pop, add the red lentils, chili and ginger and stir fry for 30 seconds. Add the onion and continue stir frying until it is softened. Mix in the chili powder, 1 tsp turmeric, tomatoes. Lower the heat. If necessary, add some water or tomato juice for the lentils and cook until tender. Add the spinach leaves, stir, cover the pan with a lid, until the leaves are wilted. Add the potatoes, lemon juice and stir thoroughly to combine. Add salt to taste. Serve hot.
Posted by Goldenwood Lodge on 26 Feb 2010 - 05:01 • » view archived recipes

Barbara's Salad Dressing
Yields approx. 2 cups Over the years, countless guests have asked me for the recipe of my salad dressing. Here it is. 1 ¼ cups buttermilk 1% 1.5 tbsp mustard ¾ cup mayonnaise 1-2 tbsp apple vinegar (to taste) 3 cloves garlic, crushed 1 tbsp dill weed or basil (fresh is the best) 1-1.5 tsp herb salt Ground black pepper to taste Mix all the ingredients well with a kitchen blender. This salad dressing goes well with all kinds of salads. For carrot salad or coleslaw I add a little bit more vinegar
Posted by Goldenwood Lodge on 18 May 2009 - 05:46 • » view archived recipes

Cran-Apple Tofu or Chicjen Curry
4 servings 1 tbsp oil 1 onion, chopped 1 tbsp curry powder or curry paste, medium or hot 1 apple, cored and chopped ¼ cup dried cranberries 1 tbsp flour 1 can (796 ml) diced Tomatoes, drained 1 cup coconut milk Salt and pepper to taste 1 tbsp oil 1 lb firm tofu, chopped or 1 ¼ lb skinless, boneless chicken breast, chopped 1-2 tbsp soy sauce Heat oil in a large deep skillet over medium heat. Add onion and curry. Cover and cook, stirring occasionally, for 2 min. Stir in apples and cranberries; cook, stirring for 1 min. sprinkle mixture evenly with flour. Add tomatoes and coconut milk. Bring to a boil; reduce heat and simmer until sauce is thickened and apples cooked. If sauce gets too thick, add either more coconut milk or drained tomato juice. Season with salt and pepper. In a frying pan heat oil until hot, add tofu or chicken and sauté until browned, about 4-5 minutes. Make sure, chicken is fully cooked. Season with soy sauce. Add tofu or chicken to cran-apple curry sauce, mix well and serve with rice.
Posted by Goldenwood Lodge on 11 Dec 2008 - 10:13 • » view archived recipes