www.byzcath.org Forums General Discussions Town Hall Food - Recipes Recipes for Lent

Obviously, you don't know us very well. Food is something we think about a lot.

Charles - got any spare really dark gorgeous yummy chocolate ?

I'm beginning to really eye the meat I cook for my husband with such longing. that I'm getting a wee bit concerned

Two more weeks for me - then Meat and cheese and .....

Anhelyna - needing that wee moan

I always have dark chocolate stashed away somewhere. I don't drink or smoke, so chocolate is my crutch when things get stressful.

Charles, this recipe is for you...

Chocolate pie:

1 12 oz package of semi-sweet chocolate chips (non-dairy)
2 Tablespoons honey
1 14 oz package of firm tofu, drained
one Oreo cookie crumb pie crust
Cool whip for garnish

Melt chocolate chips in microwave. Place honet, tofu, and melted chocolate in a food processor or blender, and process till smooth. Pour into pie crust, and refrigerate 4-5 hours. (note, this is very important in terms of allowing flavours to blend). Top with Cool Whip or other non-dairy whipped topping, and, if you like, sprinkle chopped peanuts or chocolate chips on top.

Gaudior, a fellow chocoholic who assures you that even though the recipes says "tofu" it is still excellent.

Thanks for the recipe, it sounds delicious. I will try it in the next couple of days.

Charles,

Gaudior's chocolate pie recipe prompts me to post AntonI's chocolate cake recipe, which he gifted to me because I (or the mythical Drusilla, for those who remember her ) was able to locate a website he needed - something to do with Bulgarian linguistic development as I recollect. Anyway, I can testify to the deliciousness of this recipe.

AntonI's Devilishly Delicious Chocolate Cake

FOR THE CAKE

125 g (4 oz) butter
225 g (8 oz) dark soft brown sugar
2 eggs
142 ml (1/4 pint) soured cream
175 g (6 oz) plain flour
5 ml (1 tsp) baking powder
2.5 ml bicarbonate of soda
50 g (2 oz) Cadbury Bournville cocoa

FOR THE FILLING

40 ml (2 Tbs) Cadbury Bournville cocoa
125 g (4 oz) butter
150 g (5 oz) icing sugar, sieved
Vanilla essence

FOR THE FROSTING

200 g bar of Cadbury Bournville chocolate
40 ml (2 Tbs) Cadbury Bournville cocoa
142 ml (1/4 pint) double cream

Or you could use your favourite chocolate/cocoa instead.

Two 20 cm (8-inch), shallow cake tins, greased and base-lined

For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190�C:/375�F for 30 � 35 minutes, until cooked. Turn out on to a wire tray to cool.

Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

USE LOTS OF WHIPPED CREAM.

Enjoy.

Many years,

Neil

Well this isn't choclate cake but....

One day when I was really busy, just wanted soup, and it was Friday, had to search...

I found three packs of Shrimp Romane Noodle Soup
to them I added

1 can of sweet corn with liquid
1 1/2 cups tomato soup(had already been prepared)
2 cups of small shrimp(the kind you buy in a bag frozen) - right before it is done, only leaving it on with the shirmp long enough to thaw and heat them up - otherwise they will shrink or get tough.
and seasoned a bit more with seasoning salt

It was actually very tastey and satisfing for the romane noodle fans out there.

Pani Rose

Take portabella mushrooms. Add some barbeque sauce (It doesn't have eggs or anything in it). Take some of that fake cheese, I get the provolone kind.
Warm mushrooms (cut into pieces)
Add barbeque sauce (cook it with the mushrooms)
Flip over.
Add cheese.
Put in roll
What a great little sandwhich.

Mariana sauce, shredded not-real-cheese mozzarella flavor, and a pizza shell is good.
Vegan Shepard's pie from the frozen section is good.

Phyroy that sounds wonderfuly good!

Came across this rescipe working online and thought I would post it before I lost it.
St. Fanourios Cake "Fanouropita"
Non - Dairy for Lent
http://www.faliraki-info.com/susie/greek-recipes/pastries/fanouropita.htm

An interesting custom and this saint finds lost things too
http://2tee-n-smyrn.att.sch.gr/religionothers.htm

Hey = the season is approaching again

On with the thinking caps

For the Slavs among us - beer bread with a bowl of thick hot vegetable soup - and the bread is new baked and still warm - ooooooooh gorgeous


[ Beer bread recipe came from an Orthodox friend ]

I am on the American Diabetic Assoc. list. They send about once a week recipes that actually are quite good. Here is one that will meet the Lenten pallatte.

In IC XC,
Father Anthony+

Here's a tip to those of us observing the full Lenten fast - Chinese dried Shiitake mushrooms, available in any Chinese supermarket, when soaked, make a good base for flavourful (and healthy) soups. I've made quite a few meals of fasting Borshch with this base, and they turned out quite well.

I'll be posting Asian recipes as the fast progresses - so expect a Chinese/Japanese/whatever recipe every week or more!

Now that would be something to look forward to. The Russians who came from China to Australia make nice Russian foods with a hint of their stay in China. Vermichelli in the pyroghys (?) with the meats, deep fried in a wok. Yum!

Pavel my dear friend,

Lenten recipes are supposed to be sans meat.

In IC XC,
Father Anthony+

I was thinking of food in the big calendar sense not just lenten fare. My stomach made me do it :p it was not my fault.