| Privacy Policy

Recipe of the month

Buckwheat Cabbage Casserole
Serves 4 Cook 1 cup buckwheat with 3 cups water, salt or vegetable broth Cook until tender 2 lbs green or savoy cabbage, coarsely chopped Little bit of water, salt or vegetable broth Drain liquid. Mix 5 egg yolks 1.5 cup sour cream ½ cup parmesan cheese, grated 2-3 Tbsp almond slivers or pumpkin seeds Salt, pepper to taste Gently mix buckwheat, cabbage and egg-sour cream mixture in a greased casserole. Fold in 5 egg whites, stiff Bake at 380°F for approx 30-40 minutes
Posted by Goldenwood Lodge on 17 Feb 2013 - 09:49 • » view archived recipes

Layered Tortilla-Bean-Pie
Serves 6 150 g dry black beans, soaked, cooked (yields approx. 1 lb) or 1 (500 ml) can black beans, drained 150 g dry redbeans, soaked, cooked (yields approx. 1 lb) or 1 (500 ml) can red beans, drained 1 cup salsa, medium 2-3 cloves garlic, minced 1-2 Tblsp chopped fresh cilantro 1 medium tomato, chopped 250g shredded Cheddar cheese Salt and pepper to taste 5 large (9”)whole wheat tortillas 1 cup salsa ½ cup sour cream In a large bowl mash the beans. Stir in 1 cup salsa, garlic, cilantro, and tomato. Mix together. Add salt and pepper to taste. Place 1 tortilla in a greased pie plate or tart dish. Spread 1/5th of the bean mixture over tortilla to within ½ inch of edge. Top with 1/5th of cheese. Repeat layering 4 times. Cover with foil and bake in preheated oven at 380-400°F for about 40 minutes. Cut into wedges and serve with salsa and sour cream.
Posted by Goldenwood Lodge on 5 Jan 2013 - 11:23 • » view archived recipes

Pasta with Squash-Cream Sauce
4 servings 1 lb Linguine (noodles) cook until tender but firm. Drain. Sauce: 1 lb Acorn or Butternut Squash, peeled and cored 2 Tbsp olive oil 4 cloves garlic, minced 1 lemon peel finely grated 350ml whipping cream ¼ cup cream cheese 1 lemon juice Salt, cayenne, black pepper, to taste 2-3 Tbsp parsley, finely chopped Optional: 1-2 Tbsp pumpkin seeds, roasted and chopped Peel squash, remove seeds, coarsely grate or cut into thin slices. In a medium sauce pan warm olive oil and stir in garlic, lemon peel and squash. Sauter for 2-3 minutes. Add whipping cream and let cook over small heat for approx. 5 minutes. Cut cream cheese into small pieces and add to the sauce. Let melt while stirring constantly. Cook until sauce is thickened. Remove from heat. Season with salt, cayenne, black pepper and 2/3 of the parsley to taste. Serve sauce over pasta and sprinkle with the rest of the parsley and roasted pumpkin seeds.
Posted by Goldenwood Lodge on 26 Nov 2012 - 12:21 • » view archived recipes

Crushed Potatoes with Fresh Herbs and Olive Oil
Serves 4 This is a very special potato side, easy and fast to make, tasting deliciously with meat, vegetables, and salads. 2 lbs potatoes Salt Â½ cup extra virgin olive oil 1-2 cloves garlic, minced 2-3 Tblsp mix of fresh herbs like parsley, chives, lovage, rosemary, etc. Salt and pepper Peel potatoes and cut in small pieces. Boil in hot salted water until tender. Drain. Crush the potatoes with a wooden spoon or fork. They should stay lumpy. Add olive oil, garlic and herbs, mix well. Add pepper and salt to taste.
Posted by Goldenwood Lodge on 30 Jun 2012 - 21:06 • » view archived recipes

Quinoa Patties
Serves 4 200 ml quinoa, rinsed with cold water, drained. 400 ml water 1 tsp salt 3 carrots, finely grated 1 cup cooked and well drained spinach, finely chopped 2 Tbsp finely chopped mixed fresh herbs e.g. chives, parsley, lovage, sage 3 eggs 3-4 Tbsp all purpose flour Salt and pepper to taste 4 Tbsp breadcrumbs Oil for frying burgers in the pan 1.5 cup sour cream, seasoned with chives and herb salt Cook quinoa in water until all the liquid is soaked up. Let cool. Mix well with ingredients from carrots to salt and pepper. Form 8 patties. Turn patties in breadcrumbs and fry at medium heat in frying pan on both sides until golden brown. Serve with sour cream, vegetables, or salad.
Posted by Goldenwood Lodge on 23 May 2012 - 16:50 • » view archived recipes

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 - 10:48 • » 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 380Â°F. Serve with brown Basmati rice and a salad. *Tip: Use leek instead of green peas.
Posted by Goldenwood Lodge on 3 Nov 2011 - 12:06 • » 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. Thatâ€™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 Â½ cup raisins 1 Â½ cup nuts, chopped 1 cup sugar 3 Tbsp cocoa Â½ 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, Â½ Tsp salt. Mix well and form 2 breads. Bake at 380 Â°F for 80-90 minutes.
Posted by Goldenwood Lodge on 6 Sep 2011 - 21:33 • » 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 - 12:28 • » 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 Â½ 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 â€“ that is when the test patty is falling apart in the frying pan â€“ 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 - 14:21 • » view archived recipes