I think that's how it's spelled. Greek-Cyprus Origins.
This is my Low-Carb version. 2 Portions.

8 Oz Best Frying Beefsteak (Fillet or Sirloin - even Entrecote or Rib) Cut
into thin batons.
1 large-ish Courgette, trimmed and sliced coin thickness.
1 each Red and Green Bell Peppers, cored and cut in bite sizes.
2 Red and 2 Green Chillies, deseeded and sliced. (More to taste)
6 Oz Large Flat Mushrooms, sliced.
1 Large Onion, Sliced.
2 Fat Cloves Crushed Garlic.
A Handful of Stoned Olives.
8-10 Anchovy fillets in Oil - Drained and separated. (Optional)
1 Tablespoon Olive Oil for Cooking (Not Virgin)
1 Cup Red Wine Vinegar. (Use Cider Vinegar at a stretch)
Black Pepper.
Lots of Flat Leaf Parsley to Garnish.

METHOD:

Get the Oil hot in a heavy based saute pan.
Season the meat with the Black Pepper and perhaps a touch of salt if you
can't do without it.
Sprinkle in the meat strips a few at a time, allowing just SECONDS to seal
them and make some colour on them.
Remove with a slotted spoon and keep warm.
Now, simply add all the vegetables to the reheated oil in the pot WITH the
Anchovies but NOT the Olives.
Stir-fry until still crisp but wilted.
Add in the Vinegar and boil rapidly for 1 Minute to soften the veggies
(Still with a bone in them please)
Add in the Cooked Beef Strips.
Reboil again for 1 minute.
Sprinkle in the Olives.
Out into Hot Soup plates or Bowls.
Throw on the Parsley.

Serve with a loose salad on the side, and a couple of these little
breadcakes instead of the traditional rice:

2 Oz Wholemeal Flour.
2 Oz Chickpea Flour.
1 Teaspoon Soya Flour.
1 Teaspoon Linseeds.
a few leaves fresh thyme, chopped down.
A good pinch of salt.
Water to mix - Not boiling - but HOT.
Mix to a smooth dough and knead a few minutes.
Divide dough into 1 Oz Nuggets and roll into balls. Rest 20 Minutes.
Pin out on a floured board to paper thin.
Fry in VERY HOT Oil for 1 minute or less each side, remove to kitchen paper
to drain.
These do not keep longer than 5 minutes. Must be eaten straight from the
pan.

what is a courgette?

See Hear wrote:
> I think that's how it's spelled. Greek-Cyprus Origins.
> This is my Low-Carb version. 2 Portions.
>
> 8 Oz Best Frying Beefsteak (Fillet or Sirloin - even Entrecote or Rib) Cut
> into thin batons.
> 1 large-ish Courgette, trimmed and sliced coin thickness.
> 1 each Red and Green Bell Peppers, cored and cut in bite sizes.
> 2 Red and 2 Green Chillies, deseeded and sliced. (More to taste)
> 6 Oz Large Flat Mushrooms, sliced.
> 1 Large Onion, Sliced.
> 2 Fat Cloves Crushed Garlic.
> A Handful of Stoned Olives.
> 8-10 Anchovy fillets in Oil - Drained and separated. (Optional)
> 1 Tablespoon Olive Oil for Cooking (Not Virgin)
> 1 Cup Red Wine Vinegar. (Use Cider Vinegar at a stretch)
> Black Pepper.
> Lots of Flat Leaf Parsley to Garnish.
>
> METHOD:
>
> Get the Oil hot in a heavy based saute pan.
> Season the meat with the Black Pepper and perhaps a touch of salt if you
> can't do without it.
> Sprinkle in the meat strips a few at a time, allowing just SECONDS to seal
> them and make some colour on them.
> Remove with a slotted spoon and keep warm.
> Now, simply add all the vegetables to the reheated oil in the pot WITH the
> Anchovies but NOT the Olives.
> Stir-fry until still crisp but wilted.
> Add in the Vinegar and boil rapidly for 1 Minute to soften the veggies
> (Still with a bone in them please)
> Add in the Cooked Beef Strips.
> Reboil again for 1 minute.
> Sprinkle in the Olives.
> Out into Hot Soup plates or Bowls.
> Throw on the Parsley.
>
> Serve with a loose salad on the side, and a couple of these little
> breadcakes instead of the traditional rice:
>
> 2 Oz Wholemeal Flour.
> 2 Oz Chickpea Flour.
> 1 Teaspoon Soya Flour.
> 1 Teaspoon Linseeds.
> a few leaves fresh thyme, chopped down.
> A good pinch of salt.
> Water to mix - Not boiling - but HOT.
> Mix to a smooth dough and knead a few minutes.
> Divide dough into 1 Oz Nuggets and roll into balls. Rest 20 Minutes.
> Pin out on a floured board to paper thin.
> Fry in VERY HOT Oil for 1 minute or less each side, remove to kitchen paper
> to drain.
> These do not keep longer than 5 minutes. Must be eaten straight from the
> pan.
>
>
>
>
>

Zucchini!! Also, if you see UK recipe with aubergine, that is eggplant.

Gillian
FL, transplanted from across the pond!

Glenn wrote:
> what is a courgette?
>
> See Hear wrote:
>
>> I think that's how it's spelled. Greek-Cyprus Origins.
>> This is my Low-Carb version. 2 Portions.
>>
>> 8 Oz Best Frying Beefsteak (Fillet or Sirloin - even Entrecote or Rib)
>> Cut into thin batons.
>> 1 large-ish Courgette, trimmed and sliced coin thickness.
>> 1 each Red and Green Bell Peppers, cored and cut in bite sizes.
>> 2 Red and 2 Green Chillies, deseeded and sliced. (More to taste)
>> 6 Oz Large Flat Mushrooms, sliced.
>> 1 Large Onion, Sliced.
>> 2 Fat Cloves Crushed Garlic.
>> A Handful of Stoned Olives.
>> 8-10 Anchovy fillets in Oil - Drained and separated. (Optional)
>> 1 Tablespoon Olive Oil for Cooking (Not Virgin)
>> 1 Cup Red Wine Vinegar. (Use Cider Vinegar at a stretch)
>> Black Pepper.
>> Lots of Flat Leaf Parsley to Garnish.
>>
>> METHOD:
>>
>> Get the Oil hot in a heavy based saute pan.
>> Season the meat with the Black Pepper and perhaps a touch of salt if
>> you can't do without it.
>> Sprinkle in the meat strips a few at a time, allowing just SECONDS to
>> seal them and make some colour on them.
>> Remove with a slotted spoon and keep warm.
>> Now, simply add all the vegetables to the reheated oil in the pot WITH
>> the Anchovies but NOT the Olives.
>> Stir-fry until still crisp but wilted.
>> Add in the Vinegar and boil rapidly for 1 Minute to soften the veggies
>> (Still with a bone in them please)
>> Add in the Cooked Beef Strips.
>> Reboil again for 1 minute.
>> Sprinkle in the Olives.
>> Out into Hot Soup plates or Bowls.
>> Throw on the Parsley.
>>
>> Serve with a loose salad on the side, and a couple of these little
>> breadcakes instead of the traditional rice:
>>
>> 2 Oz Wholemeal Flour.
>> 2 Oz Chickpea Flour.
>> 1 Teaspoon Soya Flour.
>> 1 Teaspoon Linseeds.
>> a few leaves fresh thyme, chopped down.
>> A good pinch of salt.
>> Water to mix - Not boiling - but HOT.
>> Mix to a smooth dough and knead a few minutes.
>> Divide dough into 1 Oz Nuggets and roll into balls. Rest 20 Minutes.
>> Pin out on a floured board to paper thin.
>> Fry in VERY HOT Oil for 1 minute or less each side, remove to kitchen
>> paper to drain.
>> These do not keep longer than 5 minutes. Must be eaten straight from
>> the pan.
>>
>>
>>
>>
>>

What's a stoned olive? :-)


On Sun, 19 Feb 2006 10:32:05 -0000, "See Hear" >
wrote:

>I think that's how it's spelled. Greek-Cyprus Origins.
>This is my Low-Carb version. 2 Portions.
>
>8 Oz Best Frying Beefsteak (Fillet or Sirloin - even Entrecote or Rib) Cut
>into thin batons.
>1 large-ish Courgette, trimmed and sliced coin thickness.
>1 each Red and Green Bell Peppers, cored and cut in bite sizes.
>2 Red and 2 Green Chillies, deseeded and sliced. (More to taste)
>6 Oz Large Flat Mushrooms, sliced.
>1 Large Onion, Sliced.
>2 Fat Cloves Crushed Garlic.
>A Handful of Stoned Olives.
>8-10 Anchovy fillets in Oil - Drained and separated. (Optional)
>1 Tablespoon Olive Oil for Cooking (Not Virgin)
>1 Cup Red Wine Vinegar. (Use Cider Vinegar at a stretch)
>Black Pepper.
>Lots of Flat Leaf Parsley to Garnish.
>
>METHOD:
>
>Get the Oil hot in a heavy based saute pan.
>Season the meat with the Black Pepper and perhaps a touch of salt if you
>can't do without it.
>Sprinkle in the meat strips a few at a time, allowing just SECONDS to seal
>them and make some colour on them.
>Remove with a slotted spoon and keep warm.
>Now, simply add all the vegetables to the reheated oil in the pot WITH the
>Anchovies but NOT the Olives.
>Stir-fry until still crisp but wilted.
>Add in the Vinegar and boil rapidly for 1 Minute to soften the veggies
>(Still with a bone in them please)
>Add in the Cooked Beef Strips.
>Reboil again for 1 minute.
>Sprinkle in the Olives.
>Out into Hot Soup plates or Bowls.
>Throw on the Parsley.
>
>Serve with a loose salad on the side, and a couple of these little
>breadcakes instead of the traditional rice:
>
>2 Oz Wholemeal Flour.
>2 Oz Chickpea Flour.
>1 Teaspoon Soya Flour.
>1 Teaspoon Linseeds.
>a few leaves fresh thyme, chopped down.
>A good pinch of salt.
>Water to mix - Not boiling - but HOT.
>Mix to a smooth dough and knead a few minutes.
>Divide dough into 1 Oz Nuggets and roll into balls. Rest 20 Minutes.
>Pin out on a floured board to paper thin.
>Fry in VERY HOT Oil for 1 minute or less each side, remove to kitchen paper
>to drain.
>These do not keep longer than 5 minutes. Must be eaten straight from the
>pan.
>
>
>
>

In article >,
BessieBee > wrote:

> What's a stoned olive? :-)

LOL! One that's had its pit removed and then toked up.

Priscilla

BessieBee wrote:
> What's a stoned olive? :-)

And a loose salad

In article >,
BessieBee > wrote:

> On Sun, 19 Feb 2006 15:56:34 -0500, Priscilla Ballou
> > wrote:
>
> >In article >,
> > BessieBee > wrote:
> >
> >> What's a stoned olive? :-)
> >
> >LOL! One that's had its pit removed and then toked up.
> >
> >Priscilla
>
> mmmmm.....what's 'toked up'? Besides what I'm thinking.. :-)

Nothing but what you're thinking. I shoulda put on a winkie.

Priscilla

"Ozgirl" > wrote in message
...
>
>
> BessieBee wrote:
>> What's a stoned olive? :-)
>
> And a loose salad
>

And you gotta stick the beef - this is a real 60s recipe : )

Looks good, though...

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/74/72Kg

Okay, enuff already.

A "loose" salad, is a term used for any solo or combination salad that
consists of unwetted ingredients - as in Olive Oil, Salad Cream, Mayo, other
dressing - with sometimes (but not often) exceptions of Lemon or Lime juice
or plain Vinegars. Generally speaking - just a bowl of plain assorted raw
edible leaves and/flowers or vegetables. However a Nicoise Salad COULD
almost be termed a "loose" salad, were it not for the wetting action of the
tomatoes.
A "Fixed Salad" on the other hand, is something like a Cole or Pear Slaw, a
Waldorff or Potato Salad - in other words, the ingredients are bound or
"Fixed" with a binding sauce.
Listen in a busy professional kitchen and you just might hear someone
shouting something like - "A Lettuce & Cucumber LOOSE" - i.e. - not even a
hint of Vinaigrette. However, nowadays almost all simple salads are served
"Loose" - sauces and condiments being on the table or in those horrible
little sachets that make extra money.

A "Stoned Olive" - or "Pitted Olive" is obviously one with the Kernel
removed. However, if you only have olives with kernels or stones in them,
you might have fun next day making "PING!" sounds...


"Ozgirl" > wrote in message
...
>
>
> BessieBee wrote:
>> What's a stoned olive? :-)
>
> And a loose salad
>

"See Hear" > wrote in message
...
> Okay, enuff already.
>
> A "loose" salad, is a term used for any solo or combination salad that
> consists of unwetted ingredients - as in Olive Oil, Salad Cream, Mayo,
other
> dressing - with sometimes (but not often) exceptions of Lemon or Lime
juice
> or plain Vinegars. Generally speaking - just a bowl of plain assorted raw
> edible leaves and/flowers or vegetables. However a Nicoise Salad COULD
> almost be termed a "loose" salad, were it not for the wetting action of
the
> tomatoes.

I don't think we use that term here. We use the term "dry" to mean no
dressing. However a dry salad could still have tomatoes on it. Or other
veggies like cucumbers. It could also have nuts, seeds or croutons. To get
a salad with just the veggies, you say "plain", at least in some
restaurants. I am always very specific as to what I do and don't want
because they don't always use the same verbage.

> A "Fixed Salad" on the other hand, is something like a Cole or Pear Slaw,
a
> Waldorff or Potato Salad - in other words, the ingredients are bound or
> "Fixed" with a binding sauce.

Here, those might be called deli salads or even just salads in some places.
Like NY. I kept trying to order a tuna salad in NY and NJ and was getting a
plate with a scoop of tuna in may and a scoop or two of other things like
coleslaw, potato or pasta salad. Sometimes there was a lettuce leaf or a
pickle. On the west coast, you don't often see a tuna salad on the menu,
but when you do, you get a big bowl of greens with some other veggies like
tomato or cucumber, maybe a boiled egg, and a scoop or two of tuna in mayo
on top.

<snip>

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

See Hear wrote:
> Okay, enuff already.
>
> A "loose" salad, is a term used for any solo or
combination salad that
> consists of unwetted ingredients - as in Olive Oil, Salad
Cream,
> Mayo, other dressing - with sometimes (but not often)
exceptions of
> Lemon or Lime juice or plain Vinegars. Generally
speaking - just a
> bowl of plain assorted raw edible leaves and/flowers or
vegetables.
> However a Nicoise Salad COULD almost be termed a "loose"
salad, were
> it not for the wetting action of the tomatoes.
> A "Fixed Salad" on the other hand, is something like a
Cole or Pear
> Slaw, a Waldorff or Potato Salad - in other words, the
ingredients
> are bound or "Fixed" with a binding sauce.
> Listen in a busy professional kitchen and you just might
hear someone
> shouting something like - "A Lettuce & Cucumber LOOSE" -
i.e. - not
> even a hint of Vinaigrette. However, nowadays almost all
simple
> salads are served "Loose" - sauces and condiments being on
the table
> or in those horrible little sachets that make extra money.

Well, you learn something every day.

> A "Stoned Olive" - or "Pitted Olive" is obviously one with
the Kernel
> removed. However, if you only have olives with kernels or
stones in
> them, you might have fun next day making "PING!" sounds...

I was told that if you eat watermelon seeds you will grow a
watermelon inside you. Even though I now know that is not
true, I still won't eat one

"Ozgirl" > wrote in message
...
> I was told that if you eat watermelon seeds you will grow a
> watermelon inside you. Even though I now know that is not
> true, I still won't eat one
>

I bought some liquorice-flavoured baked watermelon seeds in a Chinese market
at the weekend. They're very nice - but so strong not even my tiddler can
eat more than 3 or 4 at a sitting : ) They might last some time...

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/74/72Kg

Nicky wrote:
> "Ozgirl" > wrote in message
> ...
>> I was told that if you eat watermelon seeds you will grow
a
>> watermelon inside you. Even though I now know that is not
>> true, I still won't eat one
>>
>
> I bought some liquorice-flavoured baked watermelon seeds
in a Chinese
> market at the weekend.

Lol, now who thought that one up?

"Ozgirl" > wrote in message
...
> I was told that if you eat watermelon seeds you will grow a
> watermelon inside you. Even though I now know that is not
> true, I still won't eat one

When I was a kid and we saw a pregnant woman, my dad would tell me she had
swallowed a watermelon seed. Like you, I still remember this. One day
Angela freaked because she had swallowed a "pit" as she calls them. She
then asked me if it was going to harm her. I made the mistake of telling
her what my dad said. Of course I added that it wasn't true. But now she
dislikes anything that she thinks might have a pit in it.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

On Mon, 20 Feb 2006 11:35:03 GMT, "Ozgirl"
> wrote:

>I was told that if you eat watermelon seeds you will grow a
>watermelon inside you. Even though I now know that is not
>true, I still won't eat one

Isn't it amazing how things like that we were told as kids
are hard to shake? I was told not to gulp my milk because it
would turn to a solid block like butter inside me and stay
there forever. To this day, I have to drink milk slowly.
Well, actually, to the day I discovered "test,test,test" -
because now I don't drink it at all:-)

Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
--
Everything in Moderation - Except Laughter.

Alan S wrote:
> On Mon, 20 Feb 2006 11:35:03 GMT, "Ozgirl"
> > wrote:
>
>>I was told that if you eat watermelon seeds you will grow
a
>>watermelon inside you. Even though I now know that is not
>>true, I still won't eat one
>
> Isn't it amazing how things like that we were told as kids
> are hard to shake? I was told not to gulp my milk because
it
> would turn to a solid block like butter inside me and stay
> there forever. To this day, I have to drink milk slowly.
> Well, actually, to the day I discovered "test,test,test" -
> because now I don't drink it at all:-)

Us adults have a lot to answer for I wonder how many
things I have told my kids that have stuck with them, lol.