jacqui
01-11-2003, 03:34 PM
Here are three of my families favorite dairy free recepies, truly just as nice as the milky, buttery versions !!
Jacqui's Pumpkin Pie
1 Blind baked Pastry case
6 oz Demerara Sugar
2 oz Dark Muscovado Sugar
1 lb Cooked Pumpkin Flesh
3 Tsp. Mixed Spice }
2 Tsp. Cinnamon } Ground
1 Tsp Allspice }
2 Large Eggs (beaten)
1/4 Pt rice/soyaMilk
1/4 Pt soya Cream
1 oz Walnut or Pecan Halves.
Cut small pumpkin in half, remove seeds , place in a microwavable dish , cut side up . Put about 1/4 pt water in the cavaty cover and cook on high (650 oven ) for about 15 mins. or until it looks soft . The flesh will now scrape easily from the skin .
"Liquidise" the cooked pumpkin flesh then add everything else exept the nuts . Pour the mixture into the pastry case and bake at ; 220 C , 450 F or gas mark 7 for about 30 mins. or until the filling has set . Decorate with the nuts . Serve warm or cold .
Ruth's Pumpkin Soup
3lb pumpkin ( even nicer with Butternut squash !)
3oz olive oil
1 large onion
2 cups water or chicken stock
4 tablespoons flour
1 cup hot rice/soya milk
1 egg yolk
salt
freshly ground pepper
cream and ground nutmeg or croutons to serve
Cut pumpkin into chunks- melt 2oz of the butter in pan - add onion and pumpkin.. Cook gently for 10 mins. stirring frequently. Add water or stock- cover and simmer till pumpkin is tender. Cool slightly and puree with a little of the milk.
Melt the remainder of butter in pan and blend in the flour. Cook 1 minute then add the pumpkin puree. Gradually stir in the milk and simmer for about 10 minutes. Add salt and pepper to taste. Just before serving, combine the egg yolk with a little of the hot soup and return to pan. Reheat without boiling.
Serve with spoonful of fresh cream /sprinkle of nutmeg or croutons.
Pistachio and Cashew Flan
(Adapted from a recipe of the Treehouse restaurant in Norwich )
Pre baked pastry case
15 ml sunflower oil
2 medium red onions
2 medium carrots (grated)
2 sticks celery (chopped)
200g pistachio nuts
200g cashew nuts
250 ml soya milk
1 tsp fresh ginger (grated)
1 egg
squirt of lemon juice
2 tsp marjoram
1 tsp each sage and thyme
2 tsp ground coriander
salt and pepper to taste
1. Pre heat oven to gas mk.5 / 180 degrees C.
2. Roast nuts on a tray until brown ( 10 - 15 mins)
3. Fry onions in oil until soft
4. Add carrot, celery and coriander, cook on a low heat until very soft.
5. While veg. are cooking make up the nut sauce;
Put soya milk, half of each of the nuts, lemon juice, ginger and egg into a liquidiser / processor. Blend until creamy then season with the herbs and S & P.
6. Mix nut sauce with the veg. mixture and the rest of the nuts, then fill the flan case.
7. Put in the oven for 25 - 30 mins. or until brown on top.
Delicious hot or cold.
I hope you enjoy trying these, my family love them and eat them dairy free !!
Jacqui
Jacqui's Pumpkin Pie
1 Blind baked Pastry case
6 oz Demerara Sugar
2 oz Dark Muscovado Sugar
1 lb Cooked Pumpkin Flesh
3 Tsp. Mixed Spice }
2 Tsp. Cinnamon } Ground
1 Tsp Allspice }
2 Large Eggs (beaten)
1/4 Pt rice/soyaMilk
1/4 Pt soya Cream
1 oz Walnut or Pecan Halves.
Cut small pumpkin in half, remove seeds , place in a microwavable dish , cut side up . Put about 1/4 pt water in the cavaty cover and cook on high (650 oven ) for about 15 mins. or until it looks soft . The flesh will now scrape easily from the skin .
"Liquidise" the cooked pumpkin flesh then add everything else exept the nuts . Pour the mixture into the pastry case and bake at ; 220 C , 450 F or gas mark 7 for about 30 mins. or until the filling has set . Decorate with the nuts . Serve warm or cold .
Ruth's Pumpkin Soup
3lb pumpkin ( even nicer with Butternut squash !)
3oz olive oil
1 large onion
2 cups water or chicken stock
4 tablespoons flour
1 cup hot rice/soya milk
1 egg yolk
salt
freshly ground pepper
cream and ground nutmeg or croutons to serve
Cut pumpkin into chunks- melt 2oz of the butter in pan - add onion and pumpkin.. Cook gently for 10 mins. stirring frequently. Add water or stock- cover and simmer till pumpkin is tender. Cool slightly and puree with a little of the milk.
Melt the remainder of butter in pan and blend in the flour. Cook 1 minute then add the pumpkin puree. Gradually stir in the milk and simmer for about 10 minutes. Add salt and pepper to taste. Just before serving, combine the egg yolk with a little of the hot soup and return to pan. Reheat without boiling.
Serve with spoonful of fresh cream /sprinkle of nutmeg or croutons.
Pistachio and Cashew Flan
(Adapted from a recipe of the Treehouse restaurant in Norwich )
Pre baked pastry case
15 ml sunflower oil
2 medium red onions
2 medium carrots (grated)
2 sticks celery (chopped)
200g pistachio nuts
200g cashew nuts
250 ml soya milk
1 tsp fresh ginger (grated)
1 egg
squirt of lemon juice
2 tsp marjoram
1 tsp each sage and thyme
2 tsp ground coriander
salt and pepper to taste
1. Pre heat oven to gas mk.5 / 180 degrees C.
2. Roast nuts on a tray until brown ( 10 - 15 mins)
3. Fry onions in oil until soft
4. Add carrot, celery and coriander, cook on a low heat until very soft.
5. While veg. are cooking make up the nut sauce;
Put soya milk, half of each of the nuts, lemon juice, ginger and egg into a liquidiser / processor. Blend until creamy then season with the herbs and S & P.
6. Mix nut sauce with the veg. mixture and the rest of the nuts, then fill the flan case.
7. Put in the oven for 25 - 30 mins. or until brown on top.
Delicious hot or cold.
I hope you enjoy trying these, my family love them and eat them dairy free !!
Jacqui