Eitreih'hveinn Recipe Exchange

Edward Lloris

Saintplazma

Eitreih'hveinn Recipe Exchange

September 21 2019
Hello Stonewall!
Fall is coming at us at high warp and with it, soup, stews, and roasts. This year, as part of the Romulan Farmers Festival (Eitreih'hveinn), the Department of Fleet Morale will be hosting a fall recipe exchange. The idea is simple, share a recipe - savory or sweet - on the forums, try a recipe, snap a pic or make a video. Enjoy.
3 people liked this

Eitreih'hveinn Recipe Exchange

September 21 2019
So this isn't my recipe, but it's a perfect breakfast meal - Quick, easy, filling and most important of all, delicious!

Behold, Italian Baked Eggs!
3 people liked this
Kevin Van Eeten

Chipz416

Eitreih'hveinn Recipe Exchange

September 22 2019
Quote by Balduranne
So this isn't my recipe, but it's a perfect breakfast meal - Quick, easy, filling and most important of all, delicious!

Behold, Italian Baked Eggs!



Oh wow, that is a great idea for breakfast! I am definitely going to make this.
2 people liked this
Kevin Van Eeten

Chipz416

Eitreih'hveinn Recipe Exchange

September 22 2019


If you're looking for a healthy pasta dish, I present you penne all'arrabbiata, or at least... the way how I make it. I'm actually planning on making it again later this week, and when I do, I will update this post with a photo of the result. I actually use tinned, peeled tomatoes as I find that these are generally tastier than the watery pale ones they sell at the Dutch supermarkets and it's super quick and easy too.
 
Penne all'arrabbiata (2 portions)
 
Ingredients
150 grams of whole grain penne
1 tin can of peeled tomatoes (mine contain about 400 grams)
1 large onion
4 cloves of garlic
1 small tin of tomato paste (mine is double concentrated 70 grams)
1 tbsp olive oil
2 red chili peppers (more or less depending on your taste)
1 tsp of paprika powder
1 tbsp of dried oregano
1 bouillon cube (it's not blasphemy, I've seen Italians do it)
1 tsp of cayenne pepper (or to your own taste)
50 ml of dry sherry
 
How to make it
Put a large pot of water with a lot* of salt in it to the boil on your stove. Finely chop the garlic, onion, and chili peppers. In a skillet on a medium fire, heat the olive oil and sauté the onions, garlic, and chilies until the onion becomes a bit translucent. Add the tomato paste and paprika powder and fry for a few minutes longer. Quench the heat in the pan by adding the sherry and let it evaporate for the most part, add the oregano, the peeled tomatoes, and half of the bouillon cube. Keep the other half around in case you need to fine-tune the flavour in the end. Roughly break up the tomatoes into smaller chunks with a spatula, mix the ingredients in the skillet and turn the heat to low. Let the tomato/chili mixture thicken and the tomato slowly lose structure until it becomes a sauce.
In the meantime, cook the pasta as indicated on the package. Keep on slowly stirring the sauce every now and then, and when the sauce becomes too dry, you can add a few tablespoons of the boiling pasta water to the sauce. This will fortify the flavour of the sauce, and the starchy water will make your sauce a little glossier. Keep on tasting the sauce whether the flavour develops in the right way... remember you can fine-tune with the remaining half of the bouillon cube, the pasta water, or tap water when needed. If you want some extra spiciness, you can also add the cayenne pepper at this stage.
When the pasta is done, drain it, and stir it through the sauce in the skillet. Your job is done, now comes the tasting. ;) Enjoy!
 
*Pasta should be boiled in highly salted water... don't be afraid of getting to much salt in your diet though as you will throw away the water and the pasta itself does not absorb much of it during cooking.
 
3 people liked this
Edited October 04 2019 by Chipz416

Eitreih'hveinn Recipe Exchange

September 23 2019
Horseredish soup: 

One jar of horseredish,
Bunch of potatoes (Depending on how "thick" you want the soup)
Onion and garlic (Half a head of garlic and one onion),
Basil or other herbs,
Bay leaves and allspice,
Bacon or if you want to make it meatless add some fat, 
Salt to flavour
Some lemon if it will not be enough sour,
Tabasco or something spicy if you want to make it spicy a bit (I do!).

Peel and cut tomatoes, chop onion, garlic and bacon. Fry up the bacon a bit and re-use the resulting fat to brown the garlic and onion, when that's done - Add all ingredients to the pot and boil until done. Easy! 
5 people liked this
Edward Lloris

Saintplazma

Eitreih'hveinn Recipe Exchange

September 23 2019
"The only thing that will make a souffle fall is if it knows you're afraid of it." - James Beard

I found this recipe a year, and it quickly  became one of my favorites. Rich, creamy, ultra tasty and incredibly  simple to make. Don't let the world Soufflé scare you its really is easy

Cauliflower-and-Gruyère Soufflé
Claudine Pépin 
1/2 pound cauliflower florets, cut into 1-inch pieces

1 stick unsalted butter

1/3 cup all-purpose flour

2 cups whole milk

Kosher salt

Pepper

6 ounces Gruyère cheese, shredded (2 lightly packed cups)

2 tablespoons finely chopped chives

6 large eggs

How to Make It
In a medium saucepan of salted boiling water, cook the cauliflower until very tender, about 7 minutes. Drain well and pat dry. In a medium bowl, puree the cauliflower with a potato masher or fork. Transfer the cauliflower to a colander and let drain until cooled completely. 


Meanwhile, preheat the oven to 350°. Grease a 6-cup soufflé dish with 1 tablespoon of the butter and set it on a rimmed baking sheet. In a medium saucepan, melt the remaining 7 tablespoons of butter. Add the flour and whisk over moderate heat until bubbling, about 3 minutes. Gradually whisk in the milk and bring to a boil. Simmer over moderately low heat, whisking, until thickened and no floury taste remains, about 7 minutes. Season the béchamel with salt and pepper. Scrape into a large bowl and let cool, stirring occasionally. 



Stir the cauliflower puree into the béchamel, then fold in the cheese and chives. In 
a medium bowl, beat the eggs until frothy, then gently fold them into the cauliflower béchamel. Scrape the soufflé base into the prepared dish and bake for about 1 hour and 10 minutes, until puffed and browned; serve right away.
3 people liked this
Dave (Voleron)

Voleron

Eitreih'hveinn Recipe Exchange

September 24 2019


Basic Ingredients:

  1. Red bell pepper, chopped
  2. Green bell pepper, chopped
  3. Jalapeño peppers (x2), sliced (remove seeds based on desired spice)
  4. White onion, chopped
  5. Garlic (1 clove)
  6. Diced tomatoes (28 ounce / 800 mL can)
  7. Spicy Italian sausages x5, sliced width wise into thin pieces
  8. Hot salsa
  9. Chili powder (1x tablespoon)
  10. Oregano (1x tablespoon)
  11. Rotini noodles (1 package)

Directions:

  • Warm non-stick pan on stove over medium-high heat or over campfire
  • Once warm, add 2 tablespoons of cooking oil to pan
  • Brown sausage and once cooked through, drain grease
  • Return cooked sausage to pan and season with salt, pepper
  • Add onion (chopped), garlic, chili powder and oregano
  • Stir mixture until onions are translucent
  • Add tomatoes and salsa and bring to a boil
  • Add uncooked noodles to the mixture and add 6 cups of water
  • Return to boil and cook until noodles are al dente
  • At this point, the dish should look a bit soupy
  • Take the pot off the heat and let it sit for 10-15 minutes before serving to allow stew to thicken
  • Serve with side of Terran bread, if desired
5 people liked this
Edited September 24 2019 by Voleron
Viridian Green

viridian74

Eitreih'hveinn Recipe Exchange

September 28 2019
Quick Lentil Soup, Turkish inspired

You will need:
200 g dried red lentils
boiling water
olive or canola oil
2 medium sized onions, finely chopped
vegetable stock powder
paprika powder ("tatli toz biber") - 2 teaspoons
ground black pepper ("kara biber") - 1 teaspoon
ground fenugreek ("cemen unu") - 1 teaspoon
a dash of lemon juice or pomegranade syrup
heavy full-fat yoghurt, preferably Turkish or Greek - the kind that is firm to the touch

Optional: 2 tablespoons butter or margarine, appr. 1 tablespoon crushed red pepper flakes ("pul biber").

Rinse the red lentils thoroughly under running hot water until the water is clear. Heat olive oil in a large pot until bubbles rise when you poke a wooden spoon into the oil. In the meantime, boil approximately 750ml of water in a kettle and use to make vegetable stock in a jug.

Add chopped onions, add spices to the hot oil, and fry until the onions are transparent. Add washed lentils, reduce heat to medium and stir until the lentils are covered with the hot oil and start turning yellow. You will also see tiny white sprouts coming out of the lentils. Now add hot stock to the pot and reduce heat down to low, cover and simmer for approximately 15 minutes, or until lentils are yellow and soft.
Blend everything in a blender, and season to taste with more spices, salt, and lemon juice or pomegranade syrup for a sweeter, fruity taste. Serve hot, with some yoghurt on top and flat bread.

Optional: Hot red pepper garnish:
Melt butter or margarine in a small pot, add red pepper flakes and fry them for about 30 seconds, stirring quickly. Drizzle on top of your soup, on top of the yoghurt.
3 people liked this
Edited September 28 2019 by viridian74
Kevin Van Eeten

Chipz416

Eitreih'hveinn Recipe Exchange

September 29 2019


Pumpkin soup (3 portions)
 
Ingredients
One large butternut pumpkin (mine was 1 kg) - Peeled, deseeded and cut into cubes of roughly a centimeter
A medium sized carrot (mine was 150 gr) - Washed and sliced in slices of about 0,5 cm
6 spring onions - Slice the green parts in rings, and chop up the white parts
4 cloves of garlic - roughly chopped
2 tablespoons of freshly ground ginger
200 gr chestnut/brown mushrooms - sliced
200 gram of smoked chicken cut in small strips (or grilled cashews for a vegan version)
2 tablespoon of olive oil
1 vegetable bouillon cube
1 tablespoon of cumin
1 tablespoon of paprika powder
1 tablespoon of dried celery
1 glass of dry sherry
A kettle of boiling water (1-2L ish)
Hot sauce to taste (I prefer sriracha sauce for this as it's garlicy and sweet)
One tablespoon of cooking cream

How to make it

Heat 1 tbsp of the olive oil in a soup pan and fry the garlic and white parts of the spring onion for a few minutes. Add the pumpkin and carrot, and fry on a medium heat for about four minutes. Add the paprika and cumin and heat for another minute or two. Extinguish some of the heat by quickly pouring in the sherry and let all the alcohol evaporate. Add the celery, the bouillon cube, and pour in the boiling water until all the vegetables are just submerged. Boil for about 20 minutes.
In the meantime, heat the other tbsp of olive oil in a frying pan and fry the mushrooms for a few minutes until they shrink and start to turn a bit brown. Turn of the heat onder the frying pan.
Use a blender or immersion blender to blend the contents of the soup pan into a homogeneous and thick soup. Add the garlic, chicken/cashews, mushrooms, green parts of the spring onions, and hot sauce to taste. Mix it all up again and reheat, and stir a tablespoon of cream through each plate before serving.
2 people liked this
Kevin Van Eeten

Chipz416

Eitreih'hveinn Recipe Exchange

September 29 2019
Grapes and chicory salad (side dish for two)

Ingedients
150 gr of bacon strips
A handful of walnuts
3 tablespoons of mayonaise
Some black pepper
3 tablespoons of raspberry vinegar
1 teaspoon of honey
2 large chickories, or 3 smaller ones
1 large handful of blue grapes

How to make it
Fry the bacon strips in a dry frying pan on a low heat until crispy. Roughly chop up the walnuts. Mix the mayonaise with the pepper, raspberry vinegar, and honey into a dressing. Take of the outer leaves of the chicory, cut of the hard bottom, quarter the chickoy,  cut out the heart and chop the quarters into small bits. Mix the chicory, the grapes, the walnuts, and bacon. Pour the dressing over the salad and mix.
Enjoy!
Unknown Person liked this
Edited September 29 2019 by Chipz416
Cal

calx

Eitreih'hveinn Recipe Exchange

October 03 2019
I'm no longer having plomek soup, this pumpkin soup that is so delicious and hearty has taken its place in my heart
Unknown Person liked this
Kevin Van Eeten

Chipz416

Eitreih'hveinn Recipe Exchange

October 04 2019
Quote by calx
I'm no longer having plomek soup, this pumpkin soup that is so delicious and hearty has taken its place in my heart


Ahw... *Muah*
Unknown Person liked this