miramiramazing

Never heard pf SOUBISE before , have you ? Think I'll make this tomorrow. It sounds yummy.
SOUBISE
SERVES 4-6

Soubise is a kind of French risotto made with long grain rice instead of Italian, short rounded rice. Unlike risotto, it is not stirred during cooking but left to absorb the wine and stock as it gently simmers. I've added the fennel to the onion for an even sweeter, more delicate flavour and, if you wish, add sautéed mushrooms or spinach towards the end of the cooking time.
You could also serve it straight from the pan, simply garnished with fresh herbs, rather than bake it with breadcrumbs but this does give it a homely feel which makes it perfect for family meals.

60g/ 2½oz butter or margarine
600g/1lb 4oz onions, diced
2 cloves garlic, finely chopped (optional)
1 bulb fennel, chopped into 1cm/½ in dice
500g/1lb Basmati rice
150ml/6fl oz dry white wine
350ml/12fl oz hot water or light vegetable stock
1 bay leaf
75g/3oz fresh vegetarian parmesan cheese
50ml/2fl oz double cream
125g/5oz fresh white breadcrumbs
1 bunch fresh chives, snipped very small
salt and freshly ground black pepper

Melt the butter in a pan and cook the onion and garlic gently, with the lid on, for about 30 minutes, adding the fennel about half way through, until tender but not browned.

Add the rice and stir for 10 minutes. Pour in the wine and hot stock together with salt and the bay leaf.

Bring to a simmer, stir and then cover the pan and cook for 15-20 minutes until the liquid is absorbed and the rice tender.

Remove the bay leaf and stir in the vegetarian parmesan and double cream.

Pre-heat the oven to Gas Mark 6. Lightly butter an ovenproof dish and fill with the rice mixture.

Sprinkle the breadcrumbs mixed with the chives over the rice and bake in the pre-heated oven for 15 minutes until the breadcrumbs are a pale golden colour.

Serve with a green salad and steamed broccoli tossed in olive oil and grain mustard.

night night all xxxx's

I used to go to Cranks fabulous vegetarian restaurant Carnaby street , every time I was in London and near busy Oxofrd street. It was a delightful wholesome haven away from the grease and grime , hustle and bustle of Oxford Street. There was one in Covent Garden- but alas no more. I still have the cookery book though and that too is falling apart from use. The gingernut recipe is from that book .

Anyway , I googled and found this link and some tasty looking recipes too

http://www.cranks.co.uk/recipes

X

Gingernuts

Really dark crunchy biscuits - Cranks recipe.

60 g butter
175g wholemeal self-raising flour ( we don’t have self -raising flour so I also add threequarters of a teaspoon of baking powder )
60g raw brown sugar
100g black treacle
3.75ml ( three quarters of a teaspoon ) bicarbonate of soda
2 tsp ,( 10 ml ) ground ginger

Put all the ingredients into a mixer and mix to form a soft dough.

Place balls the size of a walnut, well apart, on tray covered with baking paper

Bake in oven 180C ( 350F, Mark 4 ) for about 15 minutes.
Allow to cool slightly on the baking sheet before transferring to wire tray.

Makes about 15 biscuits.

* these are nice dipped in melted chocolate ;-)

Happy Birthday , Amaletska , my dear Siberian Spanish friend. of

http://dreamsblog.blog.co.uk

from : http://www.artandwords.com

Love and Light

x

Today's date , 18 08 08 looks good.
25 = 7

or 18 08 2008 reduces to 27 and 9

Number 9 .. number 9 .. number 9

Don't mind me .. just mumbling away to myself.
My mind and soul at the moment are holding The Goddess , and the Kabbalah.
Sometimes it feels like plugging in directly to a nuclear power station
not a wise thing to do
must always remember the adapter and the transformer
short circuiting or blowing a fuse is not something I desire.

In my dream last night I was in another dimension.
I'm in a huge hospital or nursery .. the sort where plants and seedlings are grown ...huge cathedral-like rooms ...z warehouse with bright lights shining down from the beams to nurture the little plants. I can see mini snowdrops, bluebells , grasses and herbs.

There's also a team of people, doctors ? scientists ? who check for bugs and germs. One man takes a peace of meat and holds it above one of the seedling trays. He then passes an instrument or scanner over the meat that has been contaminated. Action needs to be taken and he sees to fixing it. There is no sense of panic - normal checking procedure

I also travel through huge dining rooms were dishes of all sorts are being served.Meat dishes and vegetarian. There are patients in wheelchairs and others eating there.

After a while of wandering around , I get lost and someone shows me the way out. I have a hopeless sense of direction ) Then I wake up