Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
Come on folks, 3 more days to go 
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
tomato soup with crostini
okra in a rich tomato masala with stir fried tomatoes and roti
spaghetti with shrimps in sauce made with fresh tomato salsa and chunky peanut butter.
fried donuts with a sweet and tangy tomato chutney.
**
Tomato soup with crostini**
Take some plum tomatoes and onions, cut them in quarters, sprinkle some salt, pepper, and some italian seasoning. roast them for 5-10 mins. When done, take them out, puree them with some chicken broth. Add little oil or butter in a pot, add the mixture and little cream. Let it simmer for few mins.
Make some slices out of a frenchh bread. Sprinkle some olive oil, little salt, pepper, and little parmesan cheese. Bake for 10-18 mins. Serve with the soup.
Okra in tomato sauce with sauted tomatoes
**Pasta & Shrimps in spicy creamy salsa peanut butter sauce **
B]Please I am not big into measuring therefore all the stuff is in approximation. Key is taste your sauce and if you feel the need of something more then the other, then add more of it.**
Onion paste 1-2 tsp
Garlic paste/finely chopped 1 tsp
Salsa 3-5tbsp
Tomato puree 2 tbsp
Chunky peanut butter roughly 1 tbsp
Green chili salsa roughly 1 tsp (optional) Use any chilies you have
Chinese red chili paste ¼- ½ tsp ( I think it is called smbel oneik or something like that)
Yogurt or milk ( I was out of milk so added yogurt, I think I had added almost 5 whisked tbsps. If you use milk it will be almost a little more then ¼ cup of milk)
Salt and blk pepper to taste
Shrimps—defrosted, de-veined and shelled
So in a skillet heat some oil, add onion and garlic paste, brown it for few mins. Then add salsa and tomato puree, green chili and red chili, salt and pepper. Cook the sauce for few mins, then slowly add yogurt or milk and keep whisking for few mins, then add shrimps and let them cook for few mins. If the sauce looks a bit runny let it cook for a few more mins then add the peanut butter, keep staring it and after a min or two add boiled noodles, turn down the heat to low and incorporate the sauce in the noodles. Take a fork and do a taste check, if you feel something is missing, add something, if it tastes all happy…lol… turn it in a plate, garnish with fresh or dry cilantro/parsley. Take a picture, post it on GS, and then enjoy your pasta. 
Fried cinnamon doughnuts with sweet and tangy tomato chutney
Get some store bough biscuit dough, cut each biscuit into 4 quarters. Turn those quarters into a ball and fry them till golden brown. In a paper bag mix some sugar with some cinnamon powder. Put the fried balls in the bag and shake them well in the sugar. Take them out on a serving plate.
Take a pot, add like a cup of tomato puree, add little imli paste, little lemon juice, little orange juice, almost half to 3/4 cup of sugar, some honey, little red pepper for a kick. mix it all and let the chutney cook for a good 20-30 mins. Serve the chutney with hot cinnamon fried doughnuts.
Ps. all recipes are mine. Test them at your own discretion 
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
OMG these okra looks so yummy, i am sure gonna try them . i dont have okra at home so have to wait .
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
** tomato and eggplant appetizer**
Ingredients:
1 eggplant
2-3 tbs olive oil
2-3 tomatoes, sliced
½ cup freshly grated parmesan cheese
4 tbs mayonnaise
2 garlic cloves, crushed
Fresh herbs to garnish (dill, basil, oregano, thyme, etc)
Salt and pepper
Preparation:
- Slice eggplants, toss with olive oil, salt and pepper.
- Grill until the eggplant slices are cooked, about 5 minutes on an electric grill, you can also fry or bake the eggplant slices.
- Meanwhile mix the grated parmesan cheese, crushed garlic, mayonnaise and pepper in a small bowl
- Arrange the eggplant slices on a plate, top each one with a slice of tomato and a spoon of the garlicky parmesan mixture.
- Garnish each appetizer with a fresh herb sprig and serve warm or cold.
lamb with tomato and basil gravy
For the gratin of Scottish potatoes:
10g unsalted butter for buttering the dish
600g floury potatoes (Red Rooster or Maris Piper)
100ml full cream milk
300ml double cream
2 garlic cloves, crushed
Maldon sea salt
freshly ground black pepper
For the lamb:
1 tablespoon olive oil
Two 140g loins of lamb
15g unsalted butter
1 bruised clove of garlic, skin on
For the spinach:
150g spinach leaves
2 tablespoons olive oil
Maldon sea salt
freshly ground black pepper
For the basil and tomato sauce:
1/2 tbsp sunflower oil
200g lamb trimmings
13g unsalted butter
3 shallots, to be sliced
25g chestnut mushrooms, to be sliced
½ head garlic - 1 head to be cut across the equator
1 bay leaf
2 sprigs thyme
freshly ground black pepper
1 tablespoon tomato puree
tomato pulp (the seeds, juice etc. from the concasse, see below)
165ml red vinegar
600g rib bones, roasted
1.25 litres chicken and beef stock mixed
1 level tablespoon arrowroot
To finish:
6 large basil leaves
5 ripe tomatoes
½ teaspoon redcurrant jelly
METHOD
- Preheat the oven to 150°C.
- Start by making the potato gratin. Take a large, ovenproof dish and butter it really well.
- Pour full cream milk and double cream into a large saucepan. Crush 2 garlic cloves then add to the pan. Place the pan onto a gentle heat and slowly bring to the boil. Season to taste.
- Peel and thinly slice the potatoes on a mandoline (or in a food processor if your machine will take a whole potato) – you really can’t get these thin enough slicing by hand, and you’d be knackered trying to do all them! Don’t rinse the potatoes at this stage, or you’ll wash away vital starch.
- Add the potatoes to the pan a few at a time, giving the pan a good shoogle (that’s a shake for those of you not familiar with the Scots vernacular!) and stir to coat them evenly with the cream and milk, as the slices often stick together. Press the potatoes down on top making sure they are JUST submerged. Bring the milk back to the boil and simmer on a low heat until the potatoes are almost tender and the potato starch has thickened the milk. This will take about 15 minutes.
- Carefully pour the potatoes and the milk into the buttered dish, leaving behind any slices that have burnt and are caught at the bottom of the pan.
- Bake in the oven at 150°C for about 1 hour until nicely browned on top. They will then be ready to serve immediately.
- While the gratin bakes, make the tomato and basil gravy. Peel and slice 3 shallots, then slice 25g of chestnut mushrooms. Cut 1 head of garlic across the equator.
- Put a kettle on to boil and measure out the red wine and stock into measuring jugs.
- Concassé 5 ripe tomatoes: Score the base of the tomatoes with an X. Place the tomatoes into a bowl and pour over the boiling water. Sit for about a minute then transfer the tomatoes to a bowl of iced water to stop the cooking process.
- Remove the tomatoes from the water, peel away the skin, slice in half along the equator, squeeze gently to remove the core and seeds (save in a dish) and chop the flesh into small, diced squares.
- Heat a frying pan until happy. Add ½ tablespoon of sunflower oil and the lamb trimmings and brown well.
- Then add the butter, shallots, mushrooms, 1 half of the garlic, bay leaves, thyme and black pepper and fry until well coloured. Add 1 tablespoon of tomato puree and stir around until lightly browned, but be careful not to allow it to burn.
- Add the tomato pulp and reduce, stirring frequently, until the pan is almost dry. Slosh in the wine and deglaze the pan, scraping the bottom with a wooden spoon or heat-proof spatula to pick up all the little caramelized pieces. Then reduce this down over a high heat until almost all of the liquid has gone.
- Add the bones and stir to combine then pour in the stock. Bring the mix to the boil, turn down the heat and simmer gently until reduced and well flavoured. (This will take approximately 30 minutes)
- Pre-heat the oven to 200°C.
- Bruise one clove of garlic, keeping the skin on. Chop 6 large basil leaves and put to the side (to go in the finished gravy).
- With 25 minutes to go, cook the lamb: heat an oven-proof frying pan until happy. Add 1 tablespoon of olive oil.
- Season the lamb with salt and fresh ground pepper and place in the pan. Sear until well coloured all over, then add the butter and garlic.
- When melted and foaming, baste the lamb with the pan juices. Place in the oven for 3-4 minutes, depending on how pink you like your lamb.
- Remove the pan from the oven and allow the meat to relax in a warm place for a minimum of 10 minutes before serving. This is vital, as when the meat cooks, the fibres shrink and force all the juices to the centre. Leaving the meat to relax will allow the juices to re-distribute, making the meat tender and succulent.
- When almost ready to serve, pick over the spinach and wash really well to remove all grit and sand. Spin it dry; there should still be a bit of water on it to help it steam while it cooks. Take a wok or large frying pan and place over a high heat. Add the oil and swirl it around the pan. Then add the spinach and stir fry quickly until wilted.
- Pour the tomato and basil gravy mix through a fine sieve into a clean pan. Add 1 level tablespoon of arrowroot and stir well to combine. To serve, re-heat the sauce (if necessary) and add the basil leaves, tomato concassé and ½ teaspoon of redcurrant jelly.
- Remove the potato gratin from the oven.
To serve, season the spinach and divide it between two warmed plates. Carve the rested meat into thin slices and place them on top of the spinach. Pour over the sauce and serve with Dauphinoise potatoes.
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
Shab, can you edit your entry with proper titles for the dishes. Thanks 
omg omg omg
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
done editing .. 
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
OK folks. We are closing submissions.
the judges are judging :@:
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
Sorry for the delay folks. One of our judges is MIA :ASA:
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
OMG, I’m so mad at one of my judges 
. Sorry folks :hinna:
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
Haye I missed thsi :hinna:
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
:hinna:
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
Sara, post your entry…we just won’t judge it 
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
yeah kon judge hai… this judge is not getting any food
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
OK you know what, I am just going to post results from the other judges. This particular judge will be banned from HA&CC
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
ANNOUNCING THE RESULTS OF THE TOMATO CONTEST!!!
**Lusi is first place
Bint e Naeem is second ** **
Gaia is third **
Recognition for various dishes by the various cooks which looked/would taste very good just because in cooking there are no real losers and we’re all winners:
**Mixed tomato tart (Hareem), Okra (Lusi), Lamb with tomato and basil (Shab-e-hijar), fried green tomatoes(Gaia), caesar club sandwich (bint-e -naeem), tomato ki chutney (mirch)
Thank you all for participating!!! Look out for the next ingredient 
!!!
**
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
haha...wohoo!!! :D
Great job everyone! InshahAllah, will try some of these things. :)
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
Congratulation winners!!
i tried yur okra recipe LUSI. good but time consuming.
Re: Hear Ye Hear Ye!!! Calling all guppies/guppans!!!
:D
So whats the next ingredient then.