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Recipe of the month

Brown Rice Salad with Pears and Walnuts

BBQ season is upon us. This is a nice salad to go with all kinds of meats and veggies.

1 cup brown Basmati rice
2 cups water
1 Tsp salt

Cook rice in salt water on low heat until liquid is absorbed. Let cool.

1 pear, peeled, cored, cut into quarters and then into thin slices
1 small stem leek or 2 green onions cut into thin rings
2 Tbsp walnut, coarsely chopped
3-4 Tbsp parsley, finely chopped

- 1 lemon juice (to taste)
4-5 Tbsp olive oil
1 Tsp fresh ginger, ground or very finely chopped
Pepper and salt to taste

Mix well all ingredients and let stand 30 minutes before serving to allow flavors to unfold.

Posted by Goldenwood Lodge on 22 May 2015 - 20:44 • » view archived recipes

Sauerkraut Pizza

Serves 4

Pizza Dough
2 1/2 cups flour
1 tsp Salt
1 tbsp dried yeast
cup water, lukewarm
1 tsp sugar or molasse
2 tbsp olive oil

In a bowl combine flour and salt.
Dissolve yeast and sugar or molasse in lukewarm water. Wait until yeast starts bubbling.
Add yeast-water and olive oil to flour, mix well. Knead on floured surface until smooth and elastic. Cover and let rise approx. 1 hour at room temperature until the dough has doubled in size.

1 cup sour cream
4 cups Sauerkraut, drained
To taste: sliced mushrooms, black olives, ham or bacon bits
3 cups Mozarella cheese, shredded

Form 2 large or 4 small flat rounds, approx. 1/3 to thick and place on baking sheet.
Spread sour cream over dough. Top evenly with sauerkraut. Add mushrooms, olives, ham or bacon. Sprinkle with cheese.
Bake approx. 20-30 minutes in preheated oven at 400F.

Posted by Goldenwood Lodge on 7 Nov 2013 - 18:05 • » view archived recipes

Green Tomato Bread


4 cups chopped green tomatoes
1 tablespoon salt
1/2 cup butter, unsalted
1 1/2 cups brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups all-purpose flour
1 Tblsp baking powder
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts

Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
Cream butter and sugar. Add eggs and beat until creamy.
Stir in cinnamon, nutmeg, baking powder and 1/4 teaspoon salt. Add flour, baking powder, chocolate chips and nuts. Mix well. Dough will be very stiff.
Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Posted by Goldenwood Lodge on 12 Oct 2013 - 06:00 • » view archived recipes

Swiss Chard Lasagne

Serves 6-8

2 tbsp olive oil
2 cloves garlic, crushed
1 onion, finely chopped
500 g cottage cheese
2 lb Swiss chard, cooked, chopped (both stems and leaves)
2 cups shredded mozzarella cheese
Salt and pepper to taste

2 tbsp olive oil
1/2 onion, chopped
1 cup carrots, peeled, thinly sliced
1/2 lb zucchini squash, thinly sliced
1 can (700 ml) diced tomatoes
8 oz water
Salt and pepper to taste

9-12 Oven Ready Lasagne Noodles

In saucepan, heat oil, cook garlic and onion until tender
Combine cottage cheese, Swiss chard, onion mixture and half of the mozzarella cheese.
Season with pepper and salt to taste.

In saucepan heat oil, saut onions, carrots and zucchini squash for 3 minutes while stirring constantly. Add diced tomatoes and water. Cook until vegetables are tender. Season to taste.

In a 4 qt baking dish, spread 1/3 of the sauce. Top with 3-4 lasagne noodles. Spread half of the Swiss chard mixture over noodles and top with 1/3 sauce. Top with 3-4 lasagne noodles. Spread remaining Swiss chard mixture over noodles. Top with remaining lasagna noodles, sauce and mozzarella cheese.

Cover and bake at 380F for 45-50 minutes. Let stand 10 minutes before serving.

Posted by Goldenwood Lodge on 20 Sep 2013 - 20:59 • » view archived recipes

Buckwheat Cabbage Casserole

Serves 4

1 cup buckwheat with
3 cups water, salt or vegetable broth

Cook until tender
2 lbs green or savoy cabbage, coarsely chopped
Little bit of water, salt or vegetable broth
Drain liquid.

5 egg yolks
1.5 cup sour cream
cup parmesan cheese, grated
2-3 Tbsp almond slivers or pumpkin seeds
Salt, pepper to taste

Gently mix buckwheat, cabbage and egg-sour cream mixture in a greased casserole.
Fold in 5 egg whites, stiff

Bake at 380F for approx 30-40 minutes

Posted by Goldenwood Lodge on 17 Feb 2013 - 09:49 • » view archived recipes

Layered Tortilla-Bean-Pie

Serves 6

150 g dry black beans, soaked, cooked (yields approx. 1 lb)
or 1 (500 ml) can black beans, drained
150 g dry redbeans, soaked, cooked (yields approx. 1 lb)
or 1 (500 ml) can red beans, drained
1 cup salsa, medium
2-3 cloves garlic, minced
1-2 Tblsp chopped fresh cilantro
1 medium tomato, chopped
250g shredded Cheddar cheese
Salt and pepper to taste
5 large (9)whole wheat tortillas

1 cup salsa
cup sour cream

In a large bowl mash the beans. Stir in 1 cup salsa, garlic, cilantro, and tomato. Mix together. Add salt and pepper to taste.
Place 1 tortilla in a greased pie plate or tart dish. Spread 1/5th of the bean mixture over tortilla to within inch of edge. Top with 1/5th of cheese. Repeat layering 4 times.
Cover with foil and bake in preheated oven at 380-400F for about 40 minutes.
Cut into wedges and serve with salsa and sour cream.

Posted by Goldenwood Lodge on 5 Jan 2013 - 11:23 • » view archived recipes

Pasta with Squash-Cream Sauce

4 servings

1 lb Linguine (noodles) cook until tender but firm. Drain.


1 lb Acorn or Butternut Squash, peeled and cored

2 Tbsp olive oil
4 cloves garlic, minced
1 lemon peel finely grated
350ml whipping cream
cup cream cheese
1 lemon juice
Salt, cayenne, black pepper, to taste
2-3 Tbsp parsley, finely chopped
Optional: 1-2 Tbsp pumpkin seeds, roasted and chopped

Peel squash, remove seeds, coarsely grate or cut into thin slices.

In a medium sauce pan warm olive oil and stir in garlic, lemon peel and squash. Sauter for 2-3 minutes.
Add whipping cream and let cook over small heat for approx. 5 minutes. Cut cream cheese into small pieces and add to the sauce. Let melt while stirring constantly. Cook until sauce is thickened. Remove from heat. Season with salt, cayenne, black pepper and 2/3 of the parsley to taste.

Serve sauce over pasta and sprinkle with the rest of the parsley and roasted pumpkin seeds.

Posted by Goldenwood Lodge on 26 Nov 2012 - 12:21 • » view archived recipes

Crushed Potatoes with Fresh Herbs and Olive Oil

Serves 4

This is a very special potato side, easy and fast to make, tasting deliciously with meat, vegetables, and salads.

2 lbs potatoes
½ cup extra virgin olive oil
1-2 cloves garlic, minced
2-3 Tblsp mix of fresh herbs like parsley, chives, lovage, rosemary, etc.
Salt and pepper

Peel potatoes and cut in small pieces. Boil in hot salted water until tender. Drain. Crush the potatoes with a wooden spoon or fork. They should stay lumpy. Add olive oil, garlic and herbs, mix well. Add pepper and salt to taste.

Posted by Goldenwood Lodge on 30 Jun 2012 - 21:06 • » view archived recipes

Quinoa Patties

Serves 4

200 ml quinoa, rinsed with cold water, drained.
400 ml water
1 tsp salt

3 carrots, finely grated
1 cup cooked and well drained spinach, finely chopped
2 Tbsp finely chopped mixed fresh herbs e.g. chives, parsley, lovage, sage
3 eggs
3-4 Tbsp all purpose flour
Salt and pepper to taste

4 Tbsp breadcrumbs
Oil for frying burgers in the pan

1.5 cup sour cream, seasoned with chives and herb salt

Cook quinoa in water until all the liquid is soaked up. Let cool.
Mix well with ingredients from carrots to salt and pepper. Form 8 patties.
Turn patties in breadcrumbs and fry at medium heat in frying pan on both sides until golden brown.

Serve with sour cream, vegetables, or salad.

Posted by Goldenwood Lodge on 23 May 2012 - 16:50 • » view archived recipes

Leeks Squash Risotto

Serves 4

2 Tbsp olive oil
1 cup leeks, washed, cut in thin rings
1,5 cups squash, grated
2 cups rice, Italian style (e.g. Unico)
2 cups white wine
4 cups vegetable broth
8 Tbsp Parmesan, grated
4 Tbsp whipping cream (optional)
2 Tbsp parsley, finely chopped
Pepper to taste

In a medium saucepan heat olive oil; cook leeks and squash, stirring, for 2-3 minutes. Add rice, cook, stirring for 1 more minute. Add white wine, stirring until liquid is absorbed. Add half of the vegetable broth, stirring until liquid is absorbed, repeating the same with the second half of the vegetable broth. Takes about 15-20 minutes. Rice should be tender, but firm.
Add 4 Tbsp parmesan and the whipping cream. Mix well, add pepper to taste.
Spoon rice on 4 plates, sprinkle with parsley and remaining parmesan.
Serve immediately.

Posted by Goldenwood Lodge on 2 Feb 2012 - 10:48 • » view archived recipes