more food
As requested by quixotic_sense
Assyrian Ruby Stew
This one comes from the ruins of one of the palaces there - a really simple recipe, using most of the staples of the region and period (with the exception of the water - water was *dangerous*)
As much fatty mutton, leek, onion, and beetroot as you feel like cooking. Dice the mutton and beetroot, and thinly slice the leek and onion. Add salt to taste.
Bring to the boil in a half-half mixture of beer and water, cvover and simmer for a couple of hours or until meat is deliciously tender, and the stew a deep ruby red.
serve with rice - freezes well, and still yummy microwaved.
Leek & Potato Soup
Serves 4 - 1 large leek, 2 potatoes peeled and diced, 1 pint vege stock, 2 tbs cream, 1 oz butter or magarine, salt and pepper to taste (personally i thought lots of pepper was great and made a nice garnish too)
wash, top and tail the leek, slice thinly, and saute in a big saucepan for five minutes. Add the stock, potatoes, and seasoning. Boil then simmer for 25 minutes.
Liquidise, add cream, and serve
Fruit & Nut Pasta
cook 400g of your pasta of choice. Drain and mix in 8tbs olive oil, 2 cloves of peeled and finely chopped, and crushed garlic (or more - garlic is great), 50g of sultanas, and 50g of pine kernels. Season with fresh pepper and serve. Parmesan optional.
Serves 4
Assyrian Ruby Stew
This one comes from the ruins of one of the palaces there - a really simple recipe, using most of the staples of the region and period (with the exception of the water - water was *dangerous*)
As much fatty mutton, leek, onion, and beetroot as you feel like cooking. Dice the mutton and beetroot, and thinly slice the leek and onion. Add salt to taste.
Bring to the boil in a half-half mixture of beer and water, cvover and simmer for a couple of hours or until meat is deliciously tender, and the stew a deep ruby red.
serve with rice - freezes well, and still yummy microwaved.
Leek & Potato Soup
Serves 4 - 1 large leek, 2 potatoes peeled and diced, 1 pint vege stock, 2 tbs cream, 1 oz butter or magarine, salt and pepper to taste (personally i thought lots of pepper was great and made a nice garnish too)
wash, top and tail the leek, slice thinly, and saute in a big saucepan for five minutes. Add the stock, potatoes, and seasoning. Boil then simmer for 25 minutes.
Liquidise, add cream, and serve
Fruit & Nut Pasta
cook 400g of your pasta of choice. Drain and mix in 8tbs olive oil, 2 cloves of peeled and finely chopped, and crushed garlic (or more - garlic is great), 50g of sultanas, and 50g of pine kernels. Season with fresh pepper and serve. Parmesan optional.
Serves 4