Classic Damsels Recipes

[book_lover]

This is a thread for all the famous, classic Damsels recipes. Lots of people are always asking for these, so from now you should be able to find them all in one handy place! Please don't post questions or comments here, only recipes (keep it nice and neat ) and questions on a new thread if necessary.

I'll start with my Montezemu pie (lots of peeps said they were going to make this but don't know if they ever did - will that pass for a "classic"? ). If you have a recipe that has been admired by fellow Damsels, post it here! If you're very sure it will become a future classic, then that's probably ok too


MONTEZUMA PIE:
Pastel deh Montezuma (pas-tehl deh mohn-teh-soo-mah)

6 cups boned and skinned cooked turkey or chicken, shredded
Green sauce (directions follow)
1 pint (2 cups) sour cream (I used half fat creme fraiche)
1 dozen corn tortillas cut into 1.5 inch pieces
1.5 lbs Jack cheese, grated (we used mild cheddar as couldn't find this)

Arrange half the meat in a lightly greased 9 by 13 in baking dish. Spread over half the green sauce, then half the sour cream. Top with half the tortilla pieces then half the cheese. Reapeat layers, using remaining chicken or turkey, green sauce, sour cream, tortillas and cheese. Bake, covered in a 375 degree fahrenheit (not sure - we just did a hot oven) for 40 minutes (although we were hungry so pulled it out after 25!). Uncover and bake an additional 8 minutes or until cheese on top bubbles and casserole is hot throughout. Cut into squares to serve. Makes 8-12 servings.

GREEN SAUCE:
In a blender container, combine 1 drained can Mexican tomatillos (those of you with specialist delis may find these, but we didn't so substituted with lots of cooked green pepper and some lettuce), 1 small onion cut into 4 pieces, 2 cloves garlic, 1 can whole california green chillis, pith and seeds removed (I just used almost an entire bag of "basics" green chillis which aren't even hot so a whole bag produced a nice mellow kick), 1 bunch chopped fresh corriander, 1 tsp salt, and half a tsp sugar. Blend til smooth.


According to our Mexican damsel Verry Raspberry, this is also nice with a tomato and chilli sauce (just bung tomatoes, red peppers - optional, garlic and chillis in the oven with some olive oil, roast then blend). But it was so fab with the green colour and also I think the corriander really made it.

This reminds me - I hope Verry Raspberry sees this and posts her Adobo recipe - just gorgeous.

xxx

[Pancake01]

Banana Bread
50g/2 oz butter
115g/4 oz golden caster sugar
225g/8 oz self raising flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 ripe bananas, mashed
115ml/4 fl oz milk
1 tsp vanilla extract
60g/2 1/2 oz chopped walnuts (or any nuts, sultanas, dried cranberries or blueberries. Also just as good plain)

1. Preheat the oven to Gas Mark 4 ~ 350 F~ 180 C
2. Cream the butter and sugar together
3. Stir in the flour, baking powder and bicarbonate of soda.
4. Add the remaining ingredients and mix well.
5. Pour into an oiled loaf tin and bake for 50 minutes

[creativezen]

OK here's mine. I got this from the WW forums.

African Sweet Potato Stew

Ingredients
1 onion, chopped
½ teaspoon cayenne pepper
knuckle of freshly grated ginger
1 tablespoon olive oil (I use frylight instead)
2 cloves garlic, crushed
1 teaspoon hot curry paste (or to taste)
350g sweet potato, peeled and cubed
225 button mushrooms, halved if large
300ml passata
300ml vegetable stock
250g spinach, washed and roughly shredded
2 tablespoons chopped fresh coriander
4 tablespoons peanut butter


Procedure

1. Heat oil, then fry onion, pepper, ginger and garlic for 5 minutes, stirring occasionally until beginning to soften
2. Add the paste and fry, stirring constantly for one minute. Then add the potato and mushrooms, stirring for a minute or so to make sure they get well covered in the spice mixture
3. Add the passata and stock. Bring to the boil, then cover and simmer for 15- 20 minutes until the mushies and potatoes are tender.
4. Add the spinach and stir in until just wilted.
5. Take a couple of spoons of the liquid from the pan and mix with the peanut butter to soften, then add this mixture to the pan with the coriander. Heat until peanut butter is to same temperature as rest.
6. Serve and enjoy.

I think its 4.5 points per serving and this is supposed to serve 4. I normally have it with rice or naan bread or both!

Oh and I normally just add the peanut butter straight to the pot, I dont bother taking a few spoons of the liquid to soften it.

[Angel]

Butternut & boursin risotto

Serves 2 generously - approx 6.5pts a serving

140g risotto rice
1t olive oil
1 onion chopped
1-2 cloves garlic crushed
approx 1/2 butternut squash peeled and diced
50ml white wine
chicken or veg stock - approx 750ml
60g low fat boursin or garlic & herb philadelphia

1. Heat oil in a pan and fry onion and garlic until soft
2. Add squash and cook for a few minutes then add the rice
3. Add the wine and cook until alcohol smell has gone
4. Add the stock a little at a time until the rice is cooked
5. Stir through the cheese, season to taste and serve

[Sparkly]

A few I have on file...

Minky's Salsicce con lenticcie (sausages and lentils) recipe

1 T vegetable oil
130g cubed pancetta
2 packs lincolnshire sausages or other good quality sausies
2 onions, chopped
1 large carrot, diced finely
4 large garlic cloves chopped
3 sprigs fresh rosemary
300g puy lentils
850ml hot chicken stock
1T white wine vinegar
400g can chopped tomatoes
2 T chopped fresh parsley

Heat oil in large casserole or sautee pan with lid. Add pancetta and sausages and sizzle for around 10 mins until they are nicely brown and sticky. Remove the sausies to a plate.

Add onions, carrot and garlic to the pan and cook for 3 - 4 mins until the onions soften. eturn the sausies to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season. Bring to the boil and simmer rapidly for 5 mins.

Lower the heat, cover and simmer for 45 mins, stirring every so often until the lentils are tender.

Check seasoning, scatter over the parlsey and serve with a winter leaf salad.

[Sparkly]

Gingered chicken with Noodles (serves 1) Jamie Oliver

115g dried noodles
2tbsp oil
1 chicken breast cut into strips
thumb sized piece of ginger peeled and thinly sliced
1 fresh red chilli deseeded and finely sliced
1 tsp fivespice
3 spring onions finely sliced
dash of soy sauce
1 tbsp runny honey
small handful of fresh coriander roughly chopped
half a lemon

Drop the noodles into a pan of boiling awater and cook according to instructions (I'm using precooked ready to wok ones [IMG]file:///C:/DOCUME%7E1/Nikki/LOCALS%7E1/Temp/msohtml1/01/clip_image001.gif[/IMG]) While the noodles are cooking, get a pan v hot, add the oil and heat it through. Then add the chicken, ginger and chilli. Toss together and then add the 5 spice. Once the chicken is browned, add the spring onions,soy sauce and honey. Drain the nodles, then add the noodles and coriander to the chicken. Season to taste and serve immediately with a squeeze of lemon.

[Sparkly]

Katkinn's Enchildas

For 2 people

Fry 3 peppers (one of each colour!), an onion, 3 chicken breasts in olive oil. Add half a packet of fajita mix (I used Old El Paso - don't normally use convenience anything but this packet spice mix is really really lovely!!) for the last couple of mins.

Make a spicy tomato sauce. I use one tin of toms, about 10 chopped jalapeno slices (from jar of jalapeno peppers) and 1 garlic clove.

I normally use three tortillas each but I don't use the MASSIVE tortillas!) I roll some of the chicken and pepper mix in each of the tortillas (and tuck the ends in so making a little parcel)

Spread a spoonful of the tomato sauce on the bottom of a baking dish. Put the tortillas in the baking dish. Spread the rest of the tomato sauce over the top (I tend to just put a blob on the top of each one - it won't cover them completeley) Cover with grated cheese.

Bob in oven for 20 mins. Top each with a generous blob of sour cream (although I've found that creme fraiche tastes exactly the same!!!) and serve with a salad.

[Sparkly]

Miss Sweetcheek's CARAMEL SALMON

Serves 4

1 tbsp veg oil
800g salmon fillets cut into large cubes
1 red onion sliced
3 garlic cloves, sliced
3 tbsp dark soy sauce
115g soft brown sugar
3 tbsp thai fish sauce
1 tbsp lime juice, plus wedges to serve
steamed rice to serve (I boiled my rice)

1: Heat 1tbsp oil in a frying pan over high heat
Add salmon in 2 batches and cook each batch for a few minutes r until lightly browned.
Turn over and cook on the other side for 1-2 mins, then remove from pan.
2: Reduce heat to medium and add a little extra oil to pan if necessary. Add the onions and garlic and cook for 3 mins, stirring occasionally.
Then add the soy sauce & fish sauce & sugar and stir until sugar dissolves.
Return salmon to the pan and cook for 1 min or until the sauce is rich, dark and syrupy.
Sprinkle liberally with fresh ground pepper and stir through the lime juice.
3: Spoon the salmon over the the rice, with a little sauce drizzled over the the top and serve with lime wedges.

720kcal per serving, 4.6g saturated fat per serving (for people on WW)

This dish is also lovely with chicken or pork cubes.

[Sparkly]

Shining Star's Chicken Schnitzel

Serves 4

4 chicken breasts
1 Cup breadcrumbs
1 Cup grated parmesan
1/2 Cup Parsley
2tbs finely chopped thyme (I usually leave this out tbh)
1 teaspoon sea salt
Freshly ground black pepper
1/4 Cup milk
2 eggs
1 Cup plain flour
1/2 Cup Olive oil

Open out the chicken breasts and flatten them with a mallet (I use a rolling pin!)

Place breadcrumbs, parmesan, parsley, thyme, salt and pepper in a bowl and mix well.

Place milk and eggs in a bowl and beat lightly together.

Place flour in a bowl.

Dip chicken in the flour, then the egg wash and then the breadcrumb mixture until it is coated well.

Heat oil over a medium heat, place chicken in pan in a single layer and cook for a few minutes each side until golden brown.

[Sparkly]

Katkinn's V Quick chicken Curry

oil for frying
onion chopped
curry paste, 2 tbsp such as Madras
tomatoes 4 chopped
skinless chicken thighs, or thigh fillets 4
young spinach 100g
plain yoghurt 4 tbsp
coriander handful of leaves
basmati rice or naan bread to serve

Heat a little oil in a deep non stick frying pan (that has a lid) and add the onion. Fry for about 3 mins until tender then stir in the curry paste and fry for a min. Add the chicken and tomatoes and a splash of water, cover and cook for 15 to 20 mins until cooked through. Stir in the spinach until just wilts then stir in the yog and coriander. Season. Serve with rice, a naan bread or salad. Serves 2

[Sparkly]

Sparkly's Boursin Chicken in prosciutto

Fry chicken breasts in olive oil, S&P for 10 mins
Spread boursin on top & wrap with prosciutto
Wrap in puff pastry*, glaze with egg & milk & bake til golden (about 15-20 at 200)

I served with those long skinny sweet red peppers stuffed with buttery garlic mushrooms & smash hot potatoes. Would be even nicer with asparagus I think.

*Can also be served without pastry

[Sparkly]

Sparkly's Smash Hot Potatoes

Boil potatoes in skins, set on baking tray and bash them with a masher/fork - basically squash them a bit til they go slightly 'splat'!!

Drizzle with olive oil, sprinkle with s&p (plus garlic and herbs if you like) and bake at high temp.

They basically turn into the gorgeous crunchy bits that normally just the chef gets to eat & are scrummy!!

[shining star]

Lamb Kabobs:

Ingredients
For the kebab
700g/1lb10oz finely ground lamb mince
1 onion, very finely chopped
2 tsp chopped fresh marjoram or oregano or 1 tsp good quality dried
2 tbsp chopped fresh mint
½ tsp chilli powder
pinch ground cardamom
Maldon sea salt and freshly ground black pepper

For the flatbreads
500g/1lb 2oz plain flour
½tsp sugar
1 tsp fine sea salt
2 tsp dried oregano
2 tsp chilli flakes
1 packet dried yeast
250ml/8fl oz tepid water
1 tbsp olive oil

For the dressing
2 tbsp extra virgin olive oil
5 tbsp thick Greek yoghurt
2 tbsp tahini (sesame seed paste)
1 tbsp fresh lemon juice
I garlic clove, crushed
2 tbsp chopped fresh coriander

To serve
Fresh mint leaves
1 small red onion, finely sliced and soaked in lemon juice
8 wooden skewers, pre-soaked in water

Method
1. Preheat the oven to 220C/430F/Gas 7.
2. For the kebabs, place all the kebab ingredients in a large bowl. Season generously with plenty of salt and freshly ground black pepper and mix together really well.
3. Divide the mixture into eight rough sausage shapes then put each onto a skewer, ensuring they are firmly wrapped around the skewers. Refrigerate until ready to use. In the meantime, prepare the flatbreads and dressing.
4. When you're ready, heat a large frying pan or flat griddle until smoking hot and cook the kebabs for 4-5 minutes or until cooked through.
5. For the flatbreads, place the flour in a bowl and mix in the sugar, salt, oregano and chilli flakes.
6. Make a well in the centre of the flour mix and pour in the dried yeast. Add enough of the tepid water to form a rough dough.
7. Drizzle the olive oil over the dough and knead for about ten minutes. Divide into four balls and then roll out into long ovals.
8. Place the flatbreads on lightly greased baking trays that have been pre-heated in the oven. Prick all over really well then place in the oven and cook for three minutes on each side.
9. For the dressing, place all the dressing ingredients into a blender and blend to form a smooth paste.
10. To serve, lay a flatbread on a serving plate with a couple of kebabs on top, drizzle with the dressing and garnish with some of the lemon-soaked onions and fresh mint leaves.

[shining star]

Possibly future classic, had this lastnight and it was gorgeous!

Citrus Risotto with Garlic Chili Prawns

6 cups chicken stock
1 tablespoon olive oil
1 small brown onion, finely diced
1 teaspoon sea salt
50 g butter,
1 1/2 cups arborio rice
1 lemon, zest of, finely grated
1 tablespoon lemon juice
fresh ground black pepper
2 small red chilies
2 garlic cloves
2 tablespoons olive oil, extra
20 green prawns, shelled, tails intact, deveined

GARNISH

4 cups flat leaf parsley,
roughly chopped (Italian)
lemon wedges

Place the stock in a large saucepan and bring to the boil over a high heat; reduce heat and keep at simmering point.

1. Place a large heavy-based saucepan over a medium heat and add the olive oil, onion, salt, and half the butter; stir until the onions are translucent, add the rice and stir for 1 to 2 minutes, or until the rice is well coated.
2. Gradually add all the simmering stock, a cupful at a time, stirring constantly and making sure the stock is absorbed before you add more; this should take 20 minutes and the rice should be al dente and creamy.
3. Remove the saucepan from the heat, and then stir in the remaining butter, lemon zest, lemon juice and pepper to taste; cover the saucepan and let sit for 3 minutes for the flavours to develop.
4. Meanwhile, pound the chilli and garlic in a mortar and pestle; place the extra olive oil in a frying pan over a high heat and heat until hot.
5. Season the prawns with salt and pepper, cook for 2 minutes, shaking the pan, until the prawns are just opaque then add the chilli and garlic and cook for 1 minute; remove from the heat and set aside.
6. Stir the risotto and divide between four bowls; toss the prawns with the parsley then place on top of the risotto, serve with lemon wedges.

This is the proper recipe but I actually did it in the oven......I gently fried the onions in a pan, added the rice and stirred to coat the rice. Then I added a bit of white wine and stirred a bit more before adding the stock. Brought it up to a simmer and then transferred to the oven for 40 minutes. I added the lemon, butter & seasoning at the end before serving.

[lazymummy]

WW chickpea and tomato tagine!

--------------------------------------------------------------------------------
Serves 4 @ 3 POINTS per serving, will freeze

Low fat cooking spray
2 aubergines, diced finely
1 large onion, chopped finely
3 cloves garlic, crushed
300g sweet potato, peeled and diced
1 tbsp ground cinnamon
1 tbsp ground coriander
2 tsp cumin seeds
2 tsp turmeric
400g can chopped tomatoes
1 tbsp tomato puree
2 tsp Tabasco
75g dried apricots, chopped
400g can of chickpeas, drained and rinsed
200g cherry tomatoes, halved
200ml/7floz veg stock
Small bunch fresh corander OR mint, chopped

* Spray large pan with oil spray, stirfry aubergines until golden brown.
* Romove aubergines onto plate, spray oil again and fry onion and garlic until soft and golden (add a little water to stop them sticking)
* Add all spices, stir fry for a minute or so.
* Return aubergines to pan with all other ingredients apart from mint or coriander.
* Bring to the boil, then simmer for 30 mins until sauce is thickened (I found I needed to add more stock/water)
* Stir through the mint or coriander.

I missed out the apricots, as I don't like them, and used corander. Next time I will add more free veg (carrots/peppers/courgette sound good!). It made TONS and was really delish!

[August Girl]

Just putting Pancake's Veggie Lentil Pie recipe on here as I had to go looking for it, I had forgotten it

2 onions, chopped
3 carrots or half a butternut squash, or a mixture, diced
Olive oil
100g red lentils
Tin of tomatoes
2 tbsp tomato puree
1/2 pint stock
3 tbsp pesto
1 kg potatoes or sweet potatoes for the mash, or mix of both

Fry onions in oil for five mins, add carrots and fry for five more
minutes. Add lentils, tomatoes, puree and stock - simmer for 30 mins.
Stir pesto in at the end.

Make some mash. Whop it on the top with some yummy cheese.

[Cherrypie]

Just wanted to add the Brazilian Chicken recipe that is mentioned in my blog, as a few people seemed to have really liked it.

Brazillian Chicken
Serves 6

6 Chicken breasts
3 tbsp olive oil
2 onions
1 chile
2 cloves garlic
1 can tomatoes
1 can coconut milk
handful chopped coriander

• Heat olive oil in a large pan, and brown chicken for about 1o mins, turning over to do both sides
• Set chicken on a plate to one side
• Put onions, chile and garlic in a food processor. Whizz to make a paste. (I also added 4 small sweet capsicums from the fridge that needed using up, so not sure how authentic my end dish was!)
• Add the onion paste to the pan, and cook in the oil (left from the chicken) for about 10 minutes until soft.
• Add the can of tomatoes to the cooked onion mixture, and then return the chicken to the pan. Simmer for about 15 minutes.
• Stir in coconut milk to the chicken mixture.
• Simmer for further 15 mins until sauce is thickened.
• Sprinkle over a good handful of chopped coriander, and serve. Good with rice or garlic bread.

[Verry Raspberry]

Sorry Bookie, just saw this!

But here's the recipe, hope someone else likes it:

Adobo
1 chile ancho
a small piece of cinammon
a pinch of ground cumin
a pinch of ground clover
1 or 2 garlic cloves
1/2 half of a medium sized onion
salt and pepper to taste
1 tea spoon of vinager
200g of meat, cut in small pieces

First you have to slightly toast the chilli, you can do this by putting it directly on your stove dishes (if your stove is electrical) on the burners (if you have gas), just be aware that you might get some spicy smoke coming out, so open your windows! Also, avoid burning it, as it will make the dish bitter.

Then, boil the chilli, cinammon, onion and garlic in enough water to cover them. Boil them until the chilli is soft, then turn the fire off, take the chilli out and remove the seeds (open it if you need to).

Now, to the fun part, in a blender or food procesor, whizz up all the ingredients except for the meat (you can add some of the water in which you cooked everything).

Put some oil on a pot and slightly fry the meat in it for a couple of minutes, then add the sauce, and let it cook. If you need, add some more water, and check the salt.

You can serve it with refried beans, rice and/or a green salad.

[Pikeypants]

Pikey's Fusilli a la Campagnola

OK so it's not a classic YET but it should be! I recommend everyone try this simple recipe- it is bloody gorgeous!

Ingredients
Fusilli pasta
Broccoli
Chorizo (or any spicy sausage replacement)
Garlic
Chilli Oil
Olive Oil
Parmesan

Method
While cooking your pasta, cut your broccoli into small florets & steam over the apsta for 5 mins.

Gently fry cubed chorizo & sliced garlic in a mix of chilli & olive oil (depending on how hot you like it). Add the streamed broccoli towards the end, letting the brocolli absorb the oil & flavours.

Drain pasta & mix together. Serve with a very VERY generous helping of parmesan (very important part of the whole flavour experience )

Say mmmmmMMMMMMmmmmmm lots

[Angel]

Ooh, that sounds lovely and I've got some chorizo to use up too