Quoting Dave Drum to Ruth Haffly <=-

I like nearly all nuts - cashews lead the list

cashews and macadamias.

These are my two favourite nuts too.

I don't think I've ever experienced a Macadamia nut.

Like cashews they are rich in oils, mild tasting, and have a
"creamy" texture. They are definitely worth seeking out. But they
are expensive, $69 /kg vs. as low as $20 for cashews. They have to be
fresh as they go rancid easily. I didn't truly appreciate them until I
visited Hawaii.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoked Mackerel and Spinach Fishcakes
Categories: Smoked, British, Mackerel, Eggs
Yield: 4 Servings

2 X 5 oz Smoked mackerel
2 ts Olive oil
4 oz Cooked spinach
2 oz Butter
4 Potatoes; peel, boil, mash
2 Eggs beaten
2 tb Finely chopped fresh dill
1/2 ts Freshly grated nutmeg
Salt and pepper
5 Floz natural yoghurt

Heat the grill (broiler) and place the smoked mackerel underneath,
drizzled with olive oil. Cook for about 3 minutes on each side.
Carefully flake the fish off the skin.

Place the spinach in a saucepan with a tiny knob of butter and dry
out over medium heat. Place the mackerel and spinach in a bowl with
the butter, mashed potatoes, egg, dill, nutmeg, salt and pepper. Add
yoghurt to mix to a fairly firm consistency; if it's too sloppy the
fishcakes will not hold their shape.

Take a large egg-sized amount of mixture in your hands and form into
a flat cake - you should be able to make 4 large fishcakes. Place
under the grill and cook for 5-10 minutes, turning once. Serve hot.

Carlton Food Network http://www.cfn.co.uk/

MMMMM

Cheers

Jim

... Dieting is easy. It's like riding a bike. But the bike is on fire.
... And you are on fire. You're in Hell.

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JIM WELLER wrote to DAVE DRUM <=-

I like nearly all nuts - cashews lead the list

cashews and macadamias.

These are my two favourite nuts too.

I don't think I've ever experienced a Macadamia nut.

Like cashews they are rich in oils, mild tasting, and have a
"creamy" texture. They are definitely worth seeking out. But they
are expensive, $69 /kg vs. as low as $20 for cashews. They have to be fresh as they go rancid easily. I didn't truly appreciate them until I visited Hawaii.

I have had candlenuts - which are a cousin of the macadamia which they
resemble in appearance and texture I am told. Both nuts are yellow, waxy
snd brittle.

Any nut containing oil can go rancid - some are more prone to it than
others. I was making a cranberry-walnut relish to take with to a friend's
home for Thanksgiving dinner - and had to run to the store for a fresh
supply of walnuts. Mine had been in a jar in the cupboard for some time
and had gone rancid. The new supply is sucky bagged in portiona and is
placed in the freezer.

All spellings, grammar and capitalisation of words remains as found in
the original. IOW I ain't guilty of aberrations.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Freshwater Prawn Rendang
Categories: Seafood, Oriental, Chilies, Herbs, Nuts
Yield: 6 Servings

60 ml (2 fl oz-1/4 c) oil
500 ml (16 fl oz-2 c) coconut milk
500 ml (16 fl oz-2 c) water
2 1/2 Cm piece (1") cinnamon bark
3 Star anise
5 Cloves
3 Kaffir lime leaves
55 g (2 oz-1/2 c)roasted, pounded
- desiccated coconut paste
1 kg (2 lb 3 oz)freshwater prawns
-legs & feelers removed,
- deep-fried for 3 min and
- drained
1 Turmeric leaf
Calamansi lime

MMMMM---------------------FINE GROUND PASTE--------------------------
4 tb (2 fl oz) chile paste
+=OR=+
Red chilies
+=OR=+
Bird's-eye chilies
3 Candlenuts
+=OR=+
3 Macadamia Nuts
15 Shallots; peeled
4 cl Garlic; peeled
3 Lemongrass; fine sliced
1 Cm (1/2") fresh turmeric;
- peeled
1 Cm (1/2") galangal; peeled
1 Cm (1/2") ginger; peeled
3 Kaffir lime leaves
White or Palm Sugar

Heat Oil and saute the Paste until fragrant. Lower the
heat in order to not burn the spices. Cook slowly till
oil surface.

Add in Cinnamon Bark, Star Anise and Cloves. Once the
fragrance of the spices arises, add in Coconut milk.

As the gravy starts to boil, immediately bring down the
heat to prevent the coconut from curdling.

Add in Turmeric leave, White Sugar (or Palm Sugar) and
salt. Simmer until the gravy thickens.

Add in the Prawns and continue to simmer until the oil
separates and the gravy is slightly dry.

Turn off the fire and add in Kaffir Lime Leaves and
roasted, pounded desiccated Coconut Paste (Kerisik Paste)
Stir them well.

Add in Calamansi Lime juice to taste, and serve.

This Rendang can be served with rice, bread or
Traditional Malay Rice Cake (Ketupat)

Recipe by: Chef Wan

From: http://www.asianfoodchannel.com

Uncle Dirty Dave's Archives

MMMMM

... Are cranberries healthy? I've never heard one complain.
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Ruth Haffly wrote to Dave Drum <=-

But I do enjoy breaking open a fresh coconut and drinking the liquid
then munching the "meat".

So when are you moving to the tropics? (G)

I probably wouldn't look good in a lava-lava so I'll just depend on
the supply chain.

I don't know about that, some of the Samoan folks aren't exactly tiny.
(G)

And they don't look any more like Adonis than I. Bv)=

8<----- EDIT ----->B

are native to Australia and have enough oil that if eaten regularly
you'll never have to buy Ex-Lax again.

We eat enough of a high fiber diet that we don't need to buy Ex-Lax anyways. Whole wheat bread/pasta, brown rice, a good amount of fruits
and veggies are the norm for us.

I eat enough cashews and peanut butter to not have to worry. Not to
mention broccoli, beans (pinto, green, black, etc.), avocado, barley
(in beef-barley soup), oatmeal, etc.

They can also be used to make a sort of cheese.

Title: Macadamia Nut "Ricotta"
Categories: Five, Nuts, Citrus
Yield: 1.5 cups

Interesting, but I think I'll stick with buying regular ricotta. My mom used to make lasagne with cottage cheese; after I married Steve, I gave her my MIL's recipie using ricotta. I think she made it a couple of
times but then, as my siblings moved out, she stopped making lasagne. I still make it from time to time when I have to feed about 10-12 people.

I only posted it as a "Burton" and as a curiosity. Bv)= Not something
I would ever try.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: High Fiber No Bake Yummy Treat
Categories: Five, Grains, Chocolate
Yield: 24 servings

1 c Chocolate chips
3/4 c Creamy peanut butter *
1/4 c Butter
17 oz Box "Cracklin'" oat bran
- cereal (Kellogs)
Powdered sugar for dusting;
- optional

* any nut butter - cashew, almond, etc.

Empty box ceral in large bowl.

Melt butter, peanut butter and chocolate chip pieces
in pan. Just melt and blend.

Then add cereal. MIX. I told you it was easy (lol)

Put on sheet pan with wax or parchment paper. Put in
fridge to set up. Put in a ziplock bag.

There you go. Easier than no bake cookies.

added by Brenda-Lee Barajas

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Archives

MMMMM

... Marriage is grand. Divorce is 100 grand.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

So when are you moving to the tropics? (G)

I probably wouldn't look good in a lava-lava so I'll just depend on
the supply chain.

I don't know about that, some of the Samoan folks aren't exactly tiny.
(G)

And they don't look any more like Adonis than I. Bv)=

No, but some have made a name for themselves in the NFL.

8<----- EDIT ----->B

are native to Australia and have enough oil that if eaten regularly
you'll never have to buy Ex-Lax again.

We eat enough of a high fiber diet that we don't need to buy Ex-Lax anyways. Whole wheat bread/pasta, brown rice, a good amount of fruits
and veggies are the norm for us.

I eat enough cashews and peanut butter to not have to worry. Not to mention broccoli, beans (pinto, green, black, etc.), avocado, barley
(in beef-barley soup), oatmeal, etc.

It was probably invented about the time people started eating low fiber diets--white bread and rice, processed cereals, fewer fruits and
vegetables, etc.

They can also be used to make a sort of cheese.

Title: Macadamia Nut "Ricotta"
Categories: Five, Nuts, Citrus
Yield: 1.5 cups

Interesting, but I think I'll stick with buying regular ricotta. My mom used to make lasagne with cottage cheese; after I married Steve, I gave her my MIL's recipie using ricotta. I think she made it a couple of
times but then, as my siblings moved out, she stopped making lasagne. I still make it from time to time when I have to feed about 10-12 people.

I only posted it as a "Burton" and as a curiosity. Bv)= Not
something I would ever try.

We never did do that much experimenting with cheese making--got into
lots of other stuff tho. And, speaking of Burton, any word recently on
how he and Shirley are doing?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

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