Tinka's Recipes
All human history attests
That happiness for man
- the hungry sinner -
Since Eve ate apples, much depends on
dinner.
- Don Juan; Lord Byron
When I moved from home at the tender age of 19, I couldn't boil an egg. Since nessessity is the mother of everything and so on, I quickly learned to cook something. However, I lived off pasta with strange sauces for nearly six months but then I picked up something. Today I still do not rank with the best chefs, but I can put together a decent meal. Here are some of my favourite recipes. Also try
My friend Julie's page, Cooking With the Danes - a website on Danish food, Lars' Recipe Links, SOAR (search-based recipe archive), this HUGE recipe archive or The Curry House. Bon Appetite!
Monastery Styled Lenstils
My lovely friend Liz is a master of this wonderful soup/stew. She's part Canadian and I believe she found this recipe during one of her many visits to Canada. It's incredibly tasty.
1/4 cup olive oil
2 large onions, chopped
1 carrot, chopped
½ teaspoon of thyme
½ teaspoon of marjoram
3 cups seasoned stock
1 cup lenstils, rinsed
Salt to taste
1/4 cup chopped fresh parsley
1 can of tomatoes
1/4 cup dry sherry
2/3 cup grated Swiss cheese
Heat oil in a large pot and sauté onions and carrot for 3 to 5 minutes. Add herbs and sauté 1 minute. Add stock, lentils, salt, parsley and tomatoes and cook, covered, until lenstils are tender (about 45 minutes). Add sherry. To serve, put 2 tablespoons cheese in each bowl and fill with soup.
Coconut Orange Muffins
If you happen to know me, you will already know that I'm addicted to coconut. I love Bountry-choc (esp. the dark choc variety), I own coconut fragranced perfume, body lotion, soap and shower foam. My favourite dish is coconut icecream and one of my favourite muffin recipes is this coconut/orangey recipe. Enjoy!
Oven temperature: 200C -- Baking time: 15 to 20 minutes
DRY MIXTURE:
250 ml. all-purpose flour
125 ml. wheat germ
125 ml whole wheat brand
½ teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
175 ml flaked swteened coconut
MOIST MIXTURE:
1 large egg
125 ml veggie oil
125 ml brown sugar
125 ml orange juice
1 medium orange.
Prepare the dry mixture in a bowl. Blend a whole orange (including the skin, so wash it thouroughly first!). In another bowl beat eggs lightly and add and combine all the ingredients of the moist mixture. Add the moist mixture to dry mixture and fold together gently until just mixed. Fill 18 prepared muffincups 2/3 full. Bake in a preheated oven.
Apple Crisp
Another one of Liz' recipes. This one is simply to die for!
6 large, tart cooking apples
1/8 tsp salt
3/4 cup of sifted flour
1 cup of brown sugar
125 gr (= ½ cup) butter
½ tsp cinnamon.
Preheat oven to 190C. Peel, core and slice the apples into small pieces and place them in an oiled oven dish. Sprinkle with the salt. Mix together the rest of the ingredients until they are crumbly, and sprinkle them over the the apples. Bake in the top half of the oven until the top is done and the apples are tender.
Serve with cream or créme fraîche. Serves 4 to 6.
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