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FareShare Gazette -- February 2007 Recipes

Make FareShare Gazette -- February 2007 Recipes at home with Canola Oil, Chicken Stock, Water, Unsweetened Coconut Milk, and Freshly Cooked Sushi Rice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 4 cup
• 2 cup
• 1 can
• 450 g
• 1 tbsp
• 4 tbsp
• 10 oz
• 1/8 tsp
• 4 oz
• 2 tsp
• 2 pkg
• 3 1/2 cup
• 3 cup

Method (preview)

1. 1

   Heat the oil in a large saucepan.

2. 2

   Add the thickly sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp tender and lightly browned, 6 to 7 minutes.

3. 3

   Add the onion and cook until softened but not browned, about 2 minutes.

4. 4

   Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil.

5. 5

   Simmer over moderate heat until the carrots are tender, about 25 minutes.

6. 6

   Strain the cooking liquid into another saucepan, reserving the solids, discard the ginger.

7. 7

   Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.

8. 8

   Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes.

9. 9

   Season with salt and pepper.

10. 10

    Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve.

11. 11

    Grill or broil the salmon steak on each side until the flesh flakes easily when tested with a sharp knife.

12. 12

    Set aside to cool while you make the cucumber onigiri.

13. 13

    When the salmon is cold, flake it, discarding any skin and bones.

14. 14

    Put the salt in a bowl.

15. 15

    Spoon 1/8 of the warm cooked rice into a small rice bowl.

16. 16

    Make a hole in the middle of the rice and put in a few cucumber batons; smooth the rice over to cover.

17. 17

    Mix the flaked salmon into the remaining rice then shape it into triangles as before.

18. 18

    Cook's tip: Always use warm rice to make the triangles.

19. 19

    Leave them to cool completely then wrap each in foil or clear plastic wrap and store in a cool place.

20. 20

    Toss the onions in a bowl with the vinegar, 1/4 teaspoon salt, 1 tablespoon of oil and the thyme.

21. 21

    Spread the onions in a baking pan and roast for 30-40 minutes, until soft.

22. 22

    Bring a large pot of water to a boil.

23. 23

    Add 2 tablespoons of salt.

24. 24

    When the water return to a boil, add the mustard greens and cook for 2 minutes until wilted.

25. 25

    Remove the mustard greens and boil the pasta in the same water until done.

26. 26

    While the pasta is cooking, heat the remaining 3 tablespoons of olive oil over medium heat.

27. 27

    Add the garlic and cook for 1 minute, then add the drained mustard greens, a small amount of water and the red pepper flakes; simmer for 5 minutes.

28. 28

    Add the onions to the pan and stir.

29. 29

    Toss the vegetables with the pasta and season with salt and pepper.

30. 30

    Serve.

31. 31

    In a medium bowl combine the beer, water, salt, molasses, yeast and vegetable shortening; stir this mixture and allow it to rest for a minimum of 25 minutes or until the yeast becomes active and frothy.

32. 32

    Add the flours and cocoa to the bowl and, using a wooden spoon, stir until it forms a solid mass.

33. 33

    Turn the dough out onto a work surface and knead it for 10 minutes, it should become smooth and firm.

34. 34

    Place the dough in a clean bowl that is large enough to allow it to rise and set the bowl in a warm draft free area for 1 hour, or until the dough has doubled in bulk.

35. 35

    Cut the dough into two equal pieces and shape them into round or oval loaves; place the loaves on a baking tray.

36. 36

    Loosely cover the dough with plastic wrap or a damp cloth and let it rise for 30-60 minutes.

37. 37

    After the loaves have risen brush them with an egg that has been diluted with a couple of tablespoons of water and bake them for approximately 40 minutes, or until a wooden skewer inserted into the bread comes out clean and they sound hollow when tapped on.

38. 38

    Remove the bread from the oven place it on a wire cooling rack and allow it to cool for a 30 minutes before slicing.