Recipe Sticky?

[dinahsmum]

Do you think we should ask Az for a recipe sticky at the head of this section?
Seem to be a lot of tasty ideas dotted through the section - maybe we should try to draw them together and keep them easily accessible?

http://smileys.smileycentral.com/cat/3/3_13_8.gif

[yola]

What a great idea!!! I love a good recipe resource :)

[EmmaG]

Sounds like a great idea :)

[Az]

Done ;)

However rather than sticking all your recipes in here, simply post them as normal then just add a brief note and the url of the thread here :)

so for EG:

Spanish Olive Pasta
Link: [add link to thread here]

[EmmaG]

Feta Spinach Salmon Roast

http://www.catpages.co.uk/talkcats/showpost.php?p=87724&postcount=392

[dinahsmum]

Venison Casserole

http://www.catpages.co.uk/talkcats/showpost.php?p=49955&postcount=5

[dinahsmum]

Lamb Tagine with Chick Peas, Apricots and Cous Cous

http://www.catpages.co.uk/talkcats/showpost.php?p=74562&postcount=6

[EmmaG]

Lemon Curd Custards


http://www.catpages.co.uk/talkcats/showpost.php?p=91596&postcount=138

[dinahsmum]

Cheat's luxury chocolate dessert

http://www.catpages.co.uk/talkcats/showpost.php?p=68664&postcount=1

[CatGirl]

These sound nice, i have never used Splenda, are they sweet,or have they got "a nice bite?"

[EmmaG]

Splenda is very similar to sugar, the lemon custards do have a certain tang to them :) just add more lemon juice if you want it stronger or more splenda/sugar if you want it sweeter :)

[dinahsmum]

Goulash


1 1/2 (1125 g ) to 2 lb ( 900 g )of lean braising beef , cut into big chunks
2 large onions, peeled and chopped
1 red chilli, washed, deseeded and cut into tiny pieces
3 cloves of garlic, peeled and crushed
1 tablespoon of paprika
1 teaspoon of chilli powder
1 bay leaf
1 tablespoon tomato purée
1 pint stock (or 1 tin chopped tomatoes + water to make up to 1 pint)
salt and freshly ground pepper
1 tablespoon of flour mixed with a little cold water
some sour cream
cooking time : approx. 1 hour

braise a few pieces of meat at a time browning them on all sides, put aside
now fry the onions, garlic, chilli
add the paprika, chilli powder and mix all together
return the braised meat back into the saucepan and add the stock, bay leaf, tomato purée and salt and pepper,
times can vary depending on your cuts of meat ,
to thicken the sauce add the mixed flour towards the end and let it cook for at least 1 minute
add the sour cream just before serving
serve either with plain boiled potatoes, noodles or rice and your favourite vegetablesI sometimes add a teaspoon of caraway seeds at the start of the cooking process. Adds a special something and the aroma is beautiful

[dinahsmum]

Curried Parsnip & Apple Soup


1 medium onion, chopped
1 clove garlic, crushed or finely chopped
1 tablespoon cooking oil
1 teaspoon madras curry paste or equivalent powder (? 1 teaspoon)
2 med-large parsnips, peeled and chopped
1 apple (any) peeled, cored and quartered
1 litre vegetable stock or low salt stock cubes made up
splash single cream

gently soften onion and garlic in oil. Add curry paste and fry gently for about 3 minutes.
Add remainder of ingredients, bring to a simmer and cook until parsnip is cooked.
Whizz in processor or blender until completely smooth
Taste - add pepper if required
Serve and add a splash of cream to each bowl

Enjoy

[dinahsmum]

Spicy Carrot Soup

1 heaped tablespoon coriander seeds
olive oil
1 medium onion, peeled and finely chopped
900 gm (2lb) carrots, peeled and chopped
2 stalks celery, finely chopped
1 clove garlic, peeled and finely chopped
1.2 litre(2 pints) chicken or vegetable stock
pepper (salt if required)
4 tablespoons natural yoghurt
2 tablespoons chopped fresh coriander (cilantro)


Lightly toast the coriander seeds in a small pan over a low heat, until the spicy aroma starts to be given off, then crush them in a pestle & mortar or grind in a spice grinder
Heat a dash of olive oil in a large pan and add the onion and cook until soft and slightly golden. Add the carrots, celery, garlic and crushed coriander seeds. Stir well and cook gently for about 10 minutes, until the carrots start to soften
Add the stock, season, bring to the boil and simmer for 15 - 20 minutes until the vegetables are tender. Allow to cool a little and the liquidise
Return to a gentle heat and ensure it is nice and warm before adding the yoghurt and chopped coriander.
serve
enjoy!

[dinahsmum]

Spicy Peanut Soup

Ingredients

2 cups chopped onions
1 tablespoon peanut or vegetable oil
half teaspoon cayenne
1 teaspoon grated fresh peeled root ginger
1 cup chopped carrot
2 cups chopped sweet potato (or up to 1 cup of ordinary potato)
4 cups veg stock (water at a pinch)
2 cups tomato juice (or tomato paste + water)
1 cup smooth peanut butter
1 cup chopped spring onion (scallion US)


Saute the onions in oil until just translucent.
Stir in the cayenne and ginger.
Add the carrots and saute a couple more minutes.
Mix in the potatoes and stock.
Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
Return the puree to the saucepan.
Stir in the peanut butter until smooth.
Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavours.
Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
Add more water, stock, or tomato juice for a thinner soup.
Serve topped with plenty of chopped spring onions (or chives)Serves 6-8

[Hreow]

Cinnamon Coffee-cake (Spelt)
http://www.catpages.co.uk/talkcats/showthread.php?p=105060#post105060

[Mags]

Banana Bread


You will need:
A greased 20cm loaf tin, lined with greaseproof paper
3oz butter or margarine
4oz Soft Brown Sugar
1 egg, beaten
2 Large ripe bananas, mashed
8oz Self Raising Flour
1/2 tsp ground allspice and a pinch of salt
Optional Handful of dried fruit and/or a handful of chopped pecans or walnuts


Heat oven to 190oC
Cream butter and sugar in a large bowl until fluffy, beat in egg a little at a time
Stir in mashed bananas
Then fold in flour, allspice and salt, sifted together
Spoon into prepared tin
Bake in the centre of oven for 35-40 mins, or until a skewer inserted into the centre comes out clean.
Leave in tin for a few minutes before turning out to cool on a wire rack.
Serve sliced spread with butter.

[dinahsmum]

I've lifted this from another place but it just sounds gorgeous and a wonderful way to make use of those small green tomatoes.

PICKLED GREEN TOMATOES - German recipe

Too many pickle recipes read – and taste – as though they are the last desperate solution to the problem of gluts. Green tomatoes are the classic example. This German recipe calls for green tomatoes ‘small enough to eat whole’, which means growing them deliberately and picking the clusters of small fruit while they are still green, firm and fresh. One of the best varieties to grow is the cherry tomato called Gardener’s Delight. This has the great advantage that the skins of the fruit are unlikely to split.

This is an extraordinary pickle. Once you have tasted it you will never again forget that the tomato really is a fruit. It goes well with cheese, even better with pâtés and terrines.

Makes about 5lb (2.2kg)

5lb (2.25kg) green tomatoes, 1 inch (2.5cm) diameter maximum, stems removed
2 pints (1.2 litres) malt vinegar
6 cloves
1 x 1 inch (2.5cm) cinnamon stick
½ small nutmeg or 2 blades mace)
pinch salt
1 lb sugar
1 pint (600ml) white wine vinegar

Place the tomatoes in a large pan with the malt vinegar. Stir very gently and bring to the boil, then strain immediately. (The malt vinegar can be thrown away or saved for making chutney.) Tip the tomatoes very carefully into a bowl, taking care not to split the skins.

Boil the cloves, cinnamon, nutmeg or mace, salt and sugar with the wine vinegar in a separate pan, then pour hot over the tomatoes. Cover and leave for 24 hours.

On the third day, heat the tomatoes and the liquid together, but do not boil. Lift out the tomatoes with a slotted spoon and pack them carefully into warmed jars. Throw out any that have accidentally split their skins because they will ruin the effect of the pickle.

Reduce the liquid until it turns slightly syrupy, then strain off the spices and pour the cooling pickle over the tomatoes, making sure they are completely covered. Cover and store for 3 months before opening. Keeps well.

[Mags]

It is the time of the year for pumkins! Here is one recipe idea.....

Pumpkin Pie


Ingredients
For the pastry:
Sweet short crust pastry case
or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.
For the filling:
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (reserve the white)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream

Method
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly. 7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.

[Naomi]

A few traditional Welsh Recepies

Caws-Wedi-Pobi (Welsh Rarebit)

Ingredients:
• half a pound of cheese, grated
• 1 tsp. dry mustard
• 4 tbsp. milk
• 4 slices of fairly thickly sliced bread
• 1 tsp. butter
• 2 tsp. Worcestershire sauce
• salt and pepper to taste
• 2 tsp. flour
• 2 tbsp beer (optional)
• tomato wedges and parsley, to garnish (optional)

Cooking Instructions:
1. After toasting the bread, heat the grated cheese
gently in a saucepan until it melts
2. Stir in the other ingredients
3. A little beer can be added to the sauce if desired
4. Pour the cheese sauce over the toast and place
under a grill until a golden brown
5. Garnish with tomato wedges and parsley

[Naomi]

My personal favourite

Bara Brith (Speckled Bread)

Ingredients:
• 450g (1lb) mixed fruit
• 300ml 1/2 pint warm black tea
• 250g (8oz) brown sugar
• 10ml (2 level tsp) mixed spice (I use Cinnamon)
• 450g (1lb) self-raising flour
• 1 egg

Cooking Instructions:
1. In a large bowl soak the fruit and sugar in strained tea and leave overnight
2. Next day preheat the oven to 170C, Gas mark 3
3. Mix the remaining ingredients into the fruit mixture and beat well
4. Pour the mixture into a loaf tin that has been well greased or lined with buttered paper
5. Place the tin in the oven and bake for 1.5 hours

When cooled cut and serve with butter

[Naomi]

Picau ar y maen (Welsh Cakes)

Ingredients:
• 8oz plain flour
• 2oz margarine
• 2oz lard
• 3oz sugar
• 1-2 tbsp milk
• 1/4 tsp. mixed spice
• 1/2 tsp. baking powder
• 1 egg
• 2 oz currants
• pinch salt

Cooking Instructions:
1. Rub the lard and butter into the flour
2. Add the sugar, currants, mixed spice and baking
powder, then the milk and egg
3. Mix and form into a firm paste
4. Roll out on a floured board to a thickness of 1/4
inch and cut into rounds
5. Cook on a greased griddle or a heavy based frying
pan for about 3 minutes on each side or until a
golden brown
6. Cool and sprinkle with sugar if desired
7. Serve alone or with butter

These would normally have been baked on a bakestone, still are in both mine and my mothers house.

[dinahsmum]

'MANGO' CHUTNEY
( You can omit raisins and nuts)

1 lb (455g) green tomatoes
½ tsp ground cloves
4 bay leaves
2 oz (60g) dried dates
2 oz (60g) raisins
1 tsp red pepper (chilli powder)
1 oz (30g) shelled pistachio nuts
Just under ¼ pint vinegar (90-120ml)
1 tbs fresh lime juice
¼ tsp crushed peppercorns
5 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg or mace
2 oz (60g) toasted almonds
1 lb (455g) sugar
1 tsp black cumin seed (kala zeera)
1 tsp ground ginger
¼ teaspoonful crushed brown cardamom seed

Wash and grate the tomatoes, or pass the tomatoes through a food mill to extract the pulp without the seeds and skin. Put the pulp in a stainless steel pan; add the bay leaves and salt. Simmer slowly until soft, stirring now and then to prevent sticking*. While the tomato pulp is cooking, wipe the dry dates and simmer in 5 oz vinegar til soft. Remove the dates from the vinegar, cool and shred. Make syrup with sugar and the remaining vinegar; add cooked green tomatoes, shredded dried dates, red pepper, black cumin seed, cinnamon, cloves, nutmeg and cardamom seed. Cook til it becomes a thick puree. Add the sliced, toasted almonds, raisins, pistachios, and lime juice. Simmer gently until thick. Remove from heat, cool, and pour into sterilised jars.

[alexgirl73]

Vegetable Broth

1 cup of Scotch Broth mix
1/2 cup of red lentils
1 leek
1 large onion
2 or 3 carrots
1 smallish swede
2 vegetable stock cubes
salt and pepper to taste

1. Put the broth mix and red lentils into a large pot and just cover with boiling water. Cover and soak for minimum
of 2 hours.
2. Chop all of your vegetables to your own preference (whether you like a really chunky soup or not).
3. Make up 1 pint of vegetable stock using your stock cubes.
4. Drain broth and lentil mix and return to the pot.
5. Add all your veg and the pint of stock.
6. Top up your pot with boiling water and bring to the boil, then simmer, stirring occasionally, for about an hour.
7. Serve and add salt and pepper to taste (or you can add these ingredients at stage 5).
8. Enjoy.

[dinahsmum]

Dorset Apple Cake

http://www.bbc.co.uk/f/t.gifhttp://www.bbc.co.uk/f/t.gifINGREDIENTS
7oz/225g Self raising Flour + one teaspoon of baking powder
1oz/25g Cornflour
4oz/110g Butter
40z/110g Golden Caster Sugar
1/2lb / 225g Cooking Apples (peeled, cored and diced)
1 Lemon (zest)
1 Large egg and 1 tablespoon milk
2 oz / 50 sultanas (optional)
To Finish
1 x Large Cooking Apple, Fresh Lemon Juice and Soft Brown Sugar
Grease and line an 8 (inch) round cake tin. Pre Heat Oven - Gas Mark 5, 190C/375F

METHOD
1. Sift flour, cornflour and baking powder into a mixing bowl
2. Cut the butter into small pieces. Rub into the flour until the mixture resembles fine breadcrumbs
3. Stir in the sugar, prepared apples, lemon zest and sultanas
4. Bind together with the egg and milk
5. Turn into the prepared baking tin, level the surface
6. To decorate the cake
Cut segments from an unpeeled apple, soaked in lemon juice
Cut into thin slices and soak again
Arrange in a circle around top of the cake and dust with soft brown sugar to make a crusty glaze
7. Bake in an oven for 30-40 minutes
8. Cool in the tin, before turning out onto a cooling wire.
http://www.bbc.co.uk/f/t.gif

[alexgirl73]

LENTIL AND CHEESE WEDGES

8oz/227g red lentils
3/4 pint /450ml water
1 large onion
4oz/113g strong grated cheddar
1tsp dry mixed herbs
1 egg
S&P to season

1. Cook the lentils in the water until soft and all liquid absorbed.
2. Chop the onion and fry until soft.
3. Combine all the ingredients and press into a 9" sandwich tin lined with baking parchment.
4. Bake in a pre-heated oven (190oc) for 30 mins.
5. Cut into wedges and serve hot or cold.


These are so easy to make and soooo delicious and guilt free snacking.

[Mags]

SHORTBREAD



Ingredients
125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour


Method
1. Heat the oven to 190C/375F/Gas 5.
2. Beat the butter and the sugar together until pale.
3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
4. Cut into rounds or fingers and sprinkle with a little extra caster sugar. Put on a baking sheet and chill for 20 minutes. Bake in the oven for 15-20 minutes until pale golden. Cool on a wire rack.

[Sweet]

Good idea placing the receipe here, rushing around today, I have not got the flour yet, but will keep you all posted x

[dinahsmum]

LEMON DRIZZLE CAKE
Grease& base-line 1lb loaf tin,preheat oven gas mark 3, 160C

Ingredients 4oz caster sugar 2tbs milk
4oz marg/butter 2 eggs
4oz SR flour Grated rind 1 lemon

For Topping: juice 1/2 lemon
2 tbls caster sugar

Method: cream together marg & sugar.Add lemon rind,fold in seived flour and beat in eggs,add milk beat for 1 min.Bake for 40-45mins
When cool spoon on topping

[Hreow]

Tuna "corks"/ cheese&spinach mini-omelette
Picnic or just quick and easy food:
http://www.catsey.com/showthread.php?t=20217

[dinahsmum]

Well, this was fabulous! It's from a booklet the butcher gave me. The site is www.tuck-in.com (http://www.tuck-in.com) and has lots of really good looking beef and lamb dishes. Hope this cut'n'paste works. I thickened the gravy a very little just with cornflour. I feel it would be sacriledge to use gravy granules (and don't have any anyway)
The cheesy/mustardy croutons were fab and just perfect with the pretty hearty casserole - potatoes might be too much/rice or pasta would be just 'wrong'

Brisket of Beef with Brown Ale

Serves: 4-6
Time to cook: Approximately 2 hours +
optional overnight marinating
Oven temperature:Gas mark 4-5, 180ºC, 350ºF

Take.

Lean beef brisket joint
Brown Ale
Oil
Shallots
Garlic
Bay leaf
Brown sugar
Worcestershire sauce
Tomato purée
Ground black pepper
Small turnips
Carrots
Gravy granules

Make.

Place 1.5kg (3lb) lean beef brisket joint in a large bowl and pour over 450ml (¾pt) Brown Ale, cover and leave for 24 hours or overnight. (If you don’t have time to marinate the joint, just add the ale after the garlic in the paragraph below). Drain joint, reserve ale and pat dry the meat.
Heat 15ml (1tbsp) oil in a pan and fry the meat to brown all over. Transfer to a large casserole dish. Fry 8-10 shallots, peeled, and 1 clove garlic, peeled and crushed. Add the reserved marinated ale and bring to the boil. Add 1 bay leaf, 15ml (1tbsp) brown sugar, 30ml (2tbsp) Worcestershire sauce, 15ml (1tbsp) tomato purée and black pepper. Pour over the brisket. Cover and cook in oven for 45 minutes. Add 4 small turnips, peeled and quartered (left whole if small), and 2 carrots, peeled and quartered, to the casserole, baste the brisket and replace the lid. Return to oven for ¾-1 hour or until meat is tender.
Remove the brisket and vegetables from the casserole, keep the vegetables warm and transfer the meat to a carving plate, cover lightly in foil and leave to rest. Drain the juices into a saucepan and thicken with gravy granules.Eat.

Serve with cheesy croutons (thick slices of French stick buttered and spread with wholegrain mustard piled with your favourite regional cheese, grated and placed under the grill until bubbling), gravy and a pile of steaming seasonal vegetables

[dinahsmum]

Quick & easy peasant soup

First catch your peasant .....:-D
No, seriously, I wa stuck for lunch on saturday - such a filthy day the salad I had planned wasn't appropriate. So I decided to make soup but had to scrabble around to find ingredients. I can up with this and it was fabulous! Ready within 20 minutes of starting preparation

Ingredients
few thin slices of chorizo
1 medium potato, peeled and diced very small
1 small onion, peeled and chopped very fine
2" of celery stick, chopped fine
1 veg stock cube and just over half pint water(or real stock if you have any, obviously)
2 cabbage leaves, in fine shreds
1 large tin baked beans in tomato sauce :shock:

put a drop of veg oil in pan and heat chorizo through, add potato, onion and celery. Cook very gently for 5 minutes or so, stirring to prevent sticking.
Add stock cube and water and simmer until the veg is cooked.
Add the beans and heat through, bring back to simmer
Add the cabbage, cook for a couple of minutes.

That's it! Serves 3 probably, unless you are piggies like us, when it served 2.

[Kazz]

Pan fried pork tenderloin with cream, spinach, roast pepper and goat's cheese sauce

Ingredients
Half a red pepper per person
One onion
Cream/creme fresh
Soft goat's cheese
Black pepper
Pancetta
1 large bag of large leaf spinach
Pork tenderloin – 4/5 inch pieces per person
Olive oil

Rinse red peppers, core and seed and slice into fine rings. Slice the onion into fine rings. Lay peppers and onions onto a highly greased baking tray in the oven at 200 deg c. You will have to keep a close watch on these so that they don't burn, keep turning them – you are watching for them to be golden on the outside – slightly crisped on the edges is ok and is what gives them the flavour.

Put a slug of cream into a pan, crumble in the goats cheese, add black pepper and stir in the peppers and onions – leave the flavours to infuse.

Put a tiny bit of oil in a pan, cut the pancetta into tiny cubes and fry off in the pan. Wash the big spinach and toss in the pan VERY quickly so it is only just wilted. Put onto heated plates to one side. Cut the tenderloins into segments, 4/5 inches per person. Heat up the pan with a tiny bit of oil until very hot.

Put the meat into the pan and cook quickly, turning to get evenly golden. Cook to taste.
Take the meat out of the pan and rest for a few minutes – this is essential.
Once rested put 2 diagonal slices through the meat, almost all the way through but not quite. Arrange the spinach on plates and place the pork on top. Drizzle the sauce in a semi circle around the outside of the plate. Or just pour it depends on your way of doing things. :)

Season with black pepper. Eat

[Kazz]

Spiced orange chocolate cheesecake

Serves 10-12 Or half the ingrediants for smaller portions

Ingredients
100g dark chocolate digestive biscuits
50g melted butter
2 x 200g bars of Green and Black's organic Maya Gold (spiced orange) chocolate
426ml double cream
250g full-fat soft cheese
250g mascarpone
Slug of Cointreau or Grand Marnier
2 oranges
A little caster or icing sugar

Whizz the biscuits in a food processor until they resemble breadcrumbs.(or break them small enough) Pour in the melted butter and whizz again to bring together (you can do this with elbow grease but its easier with processor). Grease a 20cm springform baking tin. Press the biscuit mixture down firmly to evenly cover the base. Refrigerate while you make the topping.

Break the chocolate into small pieces in a bowl. Put it over a pan of barely simmering water until it starts to melt. Take it off and set it aside until it melts completely. You can stir it once or twice to help the process, but be gentle and don't overdo it. Cool slightly.

Gently beat 2/3 (284ml) of the cream, the cheese and mascarpone in a bowl until well combined. Stir in the melted chocolate. Spoon over the base and refrigerate for at least three hours, preferably overnight. Whip the remaining cream. Stir in the liquor.

Zest the oranges. Mix the threads of zest with a little sugar. Peel and segment the oranges. Run a knife round the edge of the cheesecake, release the springform tin. Cut thin wedges of cheesecake and serve each one with a blob of cream topped with a few shreds of the candied zest and two or three orange segments on the side.

[dinahsmum]

Chicken and prawn gumbo

This is lovely. Made it last night - it makes a real change. Easy to do, quick cooking - I think I'll adopt it as an 'entertaining' dish too.

http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,4067,00.html

[alexgirl73]

it sounds lovely DM, but I can't eat prawns!!!

[dinahsmum]

leave them out then! - or put in clams? Can you cope with them?

[alexgirl73]

Not really lol, I think I'll give it a go without any shellfish added.

[mable1718]

shortbread


what you need

150g plain flour
100g butter
50g caster sugar

weigh out all the ingredients sieve the flour into a bowl
mix it up using your hands
roll it out cut in to shapes

oven 180 degrees for 20 mins

[Mags]

shortbread


what you need

150g plain flour
100g butter
50g caster sugar

weigh out all the ingredients sieve the flour into a bowl
mix it up using your hands
roll it out cut in to shapes

oven 180 degrees for 20 mins

Another recipe for shortbread in post 27;)

[Emm]

Morrocan Vegetable Stew

I love this dish - you can have it with rice,or cous-cous, or in a baked potato.

1 onion, chopped
2 garlic gloves, crushed
1 pint of vegetable stock
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 aubergine, cut into large chunks (I normally leave this out and put in another pepper instead)
2 courgettes, cut into chunks
2 teaspoons of ground cumin
1 teaspoon of paprika
1 teaspoon of turmeric
1/2 teaspoon of ground ginger
1/2 teaspoon of allspice
1/2 pint of passata
170g canned chickpeas
2 level teaspoons of Harissa Paste
some chopped flat leaf parsley or coriander

1. Put the onion, garlic, and half of the veg stock into a saucepan. Cover and bring to the boil for 5-10 mins. Uncover the pan, reduce the heat and simmer for 20-30mins -stir occasionally. The onion should be tender and syrupy.

2. Add the peppers, aubergine (if using) and courgette and continue cooking until they are slightly softened. Stir in the spices and add the passata, the remaining stock and the chickpeas. Simmer for about 20 mins until the vegetables are tender and the liquid has reduced.

3. While this is cooking cook the rice, or the cous-cous, or the baked potato whichever you decide you want with it.

4. Once the stew is cooked stir in some of the Harissa Paste, then serve and sprinkle some of the parsley or coriander on top.

I can't remember where I got his recipe from but its really yummy - and you won't miss the meat at all - honest :lol:

[dinahsmum]

That sounds good Emm. I love the effect of harissa in a recipe.

[Emm]

me too - and if you want it hotter then just put more harrisa in.

[dinahsmum]

and make it look very 'up-market' by serving with cous-cous with a few pomegranite seeds and chopped pistaschio nuts mixed through - jewelled cous-cous!

[charliebubs]

The early links in this thread no longer work :cry: I wanted to look at DM's cheat's chocolate pud recipe :cry:

[dinahsmum]

The early links in this thread no longer work :cry: I wanted to look at DM's cheat's chocolate pud recipe :cry:
just did a search and pulled up this thread
http://www.catsey.com/showthread.php?t=11516&highlight=Cheat%27s+chocolate

[charliebubs]

Thank you DM!!!!!!!!!!!!!! Yum yum - sounds fab. I'm going to make it on Wednesday when I have family coming for dinner. :)

[dinahsmum]

Poulet Basquaise
Was reminded how delicious this dish is whilst on holiday. Here's a link to a recipe. I don't know if the specialist dried pepper mixture is essential. I'll try it without (maybe add a pinch of cayenne or shake of Tabasco but the recipe doesn't call for any perceptible 'heat'). If that doesn't hit the spot you can get the real ingredient through a link on the page at £4.35 I think. Anyway, here's the link http://www.frenchfoodfreaks.co.uk/index.php?mod=recipes&id_rec=6&id_cor=3&id_reg=1

[Mags]

Millas


This autumnal recipe comes from the Perigord area of France. It's a cake made of pumpkin, it is very fragrant and has a very warm, autumnal shade of colour.

Cooking time: 40 mins

Ingredients

500g pumpkin
200g of fine cornmeal
75g sugar
75g sultanas
2 tbsp of olive oil
5 eggs
2 tbsp of dark rum
1.5 tsp of baking powder
A half-litre of milk

Method
1) Preheat the oven to 180' C.

2) Steam the pumpkin until it falls apart.

3) Mash the pumpkin - there shouldn't be any bits left. Use a blender if you have one.

4) In a bowl, mix the mashed pumpkin with the flour, sugar, oil, eggs, rum, baking soda, milk and raisins until you obtain a mixture that has a slightly runny consistency.

5) Pour the mixture into a 24cm greased spring form tin and put it in the oven for 40 minutes.

6) Sprinkle with sugar or cocoa powder before serving....

Bon appetit!

[babycakes]

What goes pumpkin taste like and is it only good when in things ie soups etc that add to its flavour??

CHUNKY VEGETABLE AND LENTIL SOUP

1.Dissolve two ham stcoks cubes in a pan of enough hot water to cover the veg.(water can always be added if unsure)
2. Add red lentils and barley to thicken the soup. I never weigh these. It will depend on how many you make the soup for. so just pour into the ham stock around a handful for two people, remembering that barley thickens, so add more lentils than barley. Boil vigourously for 5 mins.
3. Chop onions, carrots, celery, potato and leek into thick peices.
4. Turn the heat down to a simmer and add the veg.
5. Put lid on pan and leave for at least 40 mins until the veg is softened and the lentils have disapeared so that the soup is thick.
6. PLEASE REMEMBER TO STIR OCCASIONALY THROUGHOUT TO PREVENT THE VEG STICKING TO THE BOTTOM OF THE PAN.

Serve immediately with crusty bread.

[Kazz]

Baked pears with spiced honey

4 conference pears, 4 tbsp honey,300ml unsweetened apple juice, 1 cinnamon stick, 4 cloves, 4 cardamom pods, 1 star anise.

Heat your oven to gas mark 6 or 200C in elec oven, peel the pears and trim the base so they stand level.
Arrange on baking dish.
In a saucepan, heat together the honey and apple juice. Boil for a couple of minutes and pour over the pears. Add the cinnamon stick- broken up, plus the cloves, cardamom pods and star anise.
Cover with foil and bake in the preheated oven for an hour or until tender (depends on the size of your pears) turning the pears over in the spiced apple and honey syrup from time to time. Remove the pears from the syrup and keep warm.
Transfer the syrup to a saucepan and boil for 2-3 minutes until its reduced and thickened, at which point take it off the heat and drizzle it over the pears which you have stood up on their end in the dish you will serve them in.
Serve the pears either on their own or with natural yogurt (or ice cream or even custard)

Tip these are also delicious served cold, sliced up and can be kept for 2-3 days in a Tupperware container in the fridge.

[Mags]

Thanks Kazz, I'll definitely give that a go! ;)

[Mags]

Cherry & Almond Tart


Ingredients

500g/18oz ready-made sweet shortcrust pastry

250g/9oz unsalted butter, softened

250g/9oz caster sugar

25g/1oz plain flour

250g/9oz ground almonds

4 medium eggs, at room temperature

600g/5oz tin of pitted black cherries, drained

3-4 tbsp apricot jam

Prep time : 10 mins
Cooking time: approx 45 mins
Serves 8

Method

1) Use the pastry to line a 25cm/10in flan ring, trim the edges and bake blind.
Reduce the oven temperature to 160C/325F/gas mark 3.

2) To make the almond mixture, cream the butter and sugar together in a large
mixing bowl until very pale and thick. Mix in the flour and a quarter of the
almonds until smooth. Then beat in the eggs one at a time, until each one is
absorbed. If you do this gradually (and all the ingredients are at room temperature) there is less chance of the mixture curdling, which could make the baked sponge heavy and greasy

3) Carefully fold in the remaining ground almonds.

4) Spread the almond mixture in the tart case and smooth the surface. Dot the cherries over the mix. (There's no need to press them in as they'll sink as the tart bakes). Put the tart in the oven and bake for 45 mins, or until risen and golden brown.

5) Gently press the mixture near the edge, it should feel springy. Move closer to the centre pressing gently. If cooked, the tart will have the same springiness all the way across.

6) Put the apricot jam into a small saucepan and leave to melt over a low heat. Add a little water if it's very thick. Push it through a sieve to remove any lumps and then brush it liberally over the top of the tart to glaze.

Serve the tart warm with cold custard.

You can swap the tinned cherries for raspberries, blackberries, apricots or pears.

It can also be served with double cream or ice cream.

[CathyW]

havnt gone through the whole thread, but anyone got a nice recipe for suffolk cheesey rusks, everytime im in suffolk i buy them and they are sooooo tasty with cheese spead.
thanx :)

[Mags]

Suffolk Rusks


Ingredients


8oz Self Raising Flour
2 Eggs
1oz Sugar
½ oz yeast
1oz Butter
¼ pint of warmed milk Method


Pre-heat the oven to 230°C: 450°F: Gas 8
Sift the sugar and flour into a bowl.
Melt the butter and mix it with the warmed milk.
Add the liquid to the flour mixture along with the yeast.
Beat the eggs and whisk into the mixture to form a soft dough.
Cover the bowl with a clean tea-towel and leave in a warm place for 1½ hours.
Knead slightly and roll out on a lightly floured surface to a thickness of 1 inch, cut into 2½ inch rounds.
Place on a greased tray and bake for around 10 minutes.
Pull in half and return to the oven, cut side upwards for another 10 minutes to crisp.
Cool on a wire rack. Serve with butter and jam or as a savoury with cheese or toppings. Suffolk Rusks store well in a tin.

[dinahsmum]

Poulet Basquaise

1 Chicken - jointed or pieces. I think it's better as we had it in SW France, which is small joints or large bone-in pieces. However you do it, all the chick gets into the pot, so you get the flavour & 'goodness' from the carcasse.
2 shallots/1onion, peeled and chopped
1 clove garlic, peeled and chopped
1 and a half red and half a green pepper, deseeded and chopped
large tomato, skinned, quartered and deseeded
375ml chicken stock
125 ml dry white wine
75gm tomato paste
2 tsp paprika (smoked, plain or a mixture, to taste)
50ml olive oil
50gm pitted black olives
sprig of thyme/bay leaf/s&p if desired

Heat oven to 200C

Fry the chicken pieces in the olive oil and put them in the casserole
Gently cook shallots, garlic, peppers, to soften slightly. Add paprika, thyme, bay leaf, and wine and bubble down to half volume. Pour into casserole
Put tomato, tomato paste and chicken stock into the pan, bring to the boil and skim off any scum.
Pour into the casserole, add the olives, cover and cook in the oven for 45 minutes - 1 hour.

You can vary the smokiness by adjusting the paprika. Use plain or smoked, as you fancy. There is a particular local spice which is supposed to be the definitive, but I haven't been able to find it. I tend to add a few drops of Tabasco too - not to make it hot, just add a little kick.

[dandysmom]

Radish and Fennel Salad


Radish, Fennel & Endive Salad with Mustard Vinaigrette

"I'll bring a salad". And this is what she brought: a crunchy treat that comes from the distinctly fresh flavors of its two main ingredients, both unrivaled by most other root vegetables.

Serves 6

3 Tbls. Dijon mustard
2 Tbls. red vinegar
2 tsp Kosher or sea salt
Freshly ground black pepper, to taste
6 Tbls. olive oil
24 radishes, trimmed and very thinly sliced (about 2 cups)
4 fennel bulbs, trimmed and very thinly sliced crosswise (about 4 cups)
1 Belgian endive, thinly sliced crosswise
2 Tbls. fresh Italian parsley, minced (http://e2ma.net/go/1502479064/1373249/50425080/goto:http://loulies.com/how_to_mince)

In a blender or food processor, combine mustard, vinegar, salt, and pepper. With motor running, add oil by tablespoon-fulls until it is well blended.In a salad bowl, toss together radishes, fennel, endive, parsley, and vinaigrette. Enjoy!

[Mags]

Dandysmom's recipe for ......

Cabbage and Noodles

http://www.catsey.com/showpost.php?p=524430&postcount=1
(http://www.catsey.com/showthread.php?p=524484#post524484)

[dandysmom]

Zuppa de Pesce (Italian Fish Stew)

olive oil
clove of garlic
small onion
rib of celery
small green pepper (or half large)
mushrooms - a couple
tomatoes + juice
tsp oregano
about 2 cups fish stock (can use chicken broth)
tabasco (to your taste)
some wine (red or white)
firm white fleshed fish cut in abut 1 inch cubes

Add enough olive oil to saute the garlic, onions, pepper celery, and mushrooms. Add to the chicken broth, and simmer for 5 - 6 minutes, add the coarsely chopped tomatoes with some juice (depends how soupy you want it) and a dash of wine, the fish and the oregano, plus whatever amount of tabasco you'd like. Simmer about 6 more minutes until fish is done.

This smells heavenly, and is delicious. The original recipe didn't call for mushrooms but I had some on hand so added them. Garlic bread goes nicely with this, also a glass of vino.. think next time I make it will add a few shrimp also.

Forgot to say I used swordfish.

[angieh]

Ultimate chocolate cake

This is meant to be EASY! Cuts into 14 slices. Prep 30 - 40 mins. Cook 1 hour - 1 hr 30 mins (I found it took longer)

Ingredients
200g good quality dark chocolate about 60% cocoa solids. (I used 85% because I like dark chocolate)
200g butter cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85 g plain flour
1/4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75 ml buttermilk (5 tbsp)
grated chocolate or curls to decorate

For the Ganache
200g good quality chocolate (as above)
284 ml carton double cream (pouring type)
2 tbsp golden caster sugar

1. Butter a 20cm round cake tin (7.5 cm deep) and line the base. Preheat oven to fan 140C/conventional 160C/gas3. Break the chocolate in pieces into a medium heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml or 4 fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on medium for about 5 minutes, stirring half way through.

2. While the chocolate is melting mix the two flours, bicarbonate of soda, sugar and cocoa in a big bowl, mixing with your fingers to get rid of any lumps. Beat the eggs in a separate bowl and stir in the buttermilk.

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25 - 1 hour 30 minutes if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly) then turn out onto a wire rack to cool completely.

4. When the cake is cold cut it horizontally into three. Make the ganache - chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan and add the sugar and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or chocolate curls (or mini chocolate eggs!) The cake keeps moist and gooey for 3-4 days.

The making of the cake and the ganache is actually easy. It is cutting the cake and the presentation I found hard, especially as I don't have a palette knife!

This is a BBC Good Food recipe.

[calismum]

Spicey Chick Peas

I love this dish as I find it so versatile. It can be eaten hot or cold. If you prepare in advance it will keep in fridge for 24/36 hours without the chick peas, then just add and you have a great salad or buffet dish.

This version is a medium spiciness - add more or less to your own taste.

Ingredients
1 large onion roughly chopped
1 tin chopped tomatoes
1 tblsp tomato puree
half tsp garam masala
half tsp mild chilli powder
half tsp ground cummin
1 tsp brown sugar
1 green or yellow pepper chopped and deseeded
1 tin chick peas
some olive oil
salt and pepper

Method
Fry onion in the olive oil until clear.
Add tomato puree, cummin, chilli powder and garam masala, mix well but do not allow to stick and burn.
Add tomatoes and sugar, mix well and simmer for 10 mins.
Add peppers and simmer further 10 mins.

If dish is being prepared in advance then cool and refrigerate for up to 36 hours.

Add chickpeas and 2 tblsp of the juice from the tin. (retain remainder of juice from tin)

At this point you may need to either reduce the liquid or add a little more - the dish should not be runny or sloppy.

Season to taste.

Serve hot with chicken or beef strips or on toast or bagel.

Serve cold with salad leaves or as a buffet/barbecue dish.

For variety change the peppers for mushrooms, courgettes, celery, or leave out completely and just have the chick peas and tomatoes.

[alexgirl73]

Butternut Squash and carrot soup

Take around 8 decent size carrots, slice and put in a pan, along with half a chopped BS. Add a sliced red pepper, 2 veg stock cubes (or own stock if preferred), water, S&P. Bring to boil, then simmer for 45 mins (adding more water if required). Once veg is soft, liquidise and serve. Yum!

[EmmaG]

Fairy cakes/cupcakes

110g self raising flour
110g soft unsalted butter
110g caster sugar
2 eggs
1-2 teaspoons vanilla essence
pre heat oven to Gas 6 200c

Put all ingredients into a food processor and mix thoroughly. Or whisk using electric or hand whisk. Pour into cases and cook for approx. 12-15 mins.

Place on wire rack and leave to cool


For the topping

175g Icing Sugar
75g unsalted butter

Soften butter and add icing sugar a little at a time until all combined, add any food colouring/flavouring before decorating the cooled cupcakes.

If you want to make chocolate cupcakes, add some coco to the cake mixture and use a little less flour.

To make chocolate icing add coco to the butter but use a little less icing sugar.

[janey83]

Molten Chocolate Puddings

Ingredients
125g/4¼oz unsalted butter, plus extra for greasing
150g/5oz chocolate (70 per cent cocoa solids)
4 free-range eggs
75g/2½oz caster sugar
50g/2oz self-raising flour, plus extra for dusting
1 tbsp cocoa powder, plus extra for dusting
mascarpone, to serve


Method
1. Preheat the oven to 180C/365F/Gas 4.
2. Place the butter and chocolate into a heatproof bowl. Place the bowl over a pan of barely simmering water, and allow the chocolate and butter to melt.
3. Once the chocolate and butter have melted, stir to combine, then set aside and allow to cool.
4. Place the eggs and sugar into a clean bowl and whisk for 4-5 minutes, or until pale and light.
5. Add the egg mixture to the chocolate mixture and gently fold together, taking care to maintain volume in the eggs.
6. Add the flour and cocoa powder and fold in.
7. Grease and flour six 200ml/7fl oz ramekins or dariole moulds.
8. Divide the chocolate mixture among the ramekins. Place onto a baking tray and transfer to the oven to bake for 7-8 minutes, or until set, but still with some wobble in the centre.
9. Loosen the puddings and very carefully turn each out onto plates.
10. Dust the puddings with cocoa powder and serve with a dollop of mascarpone on top.


Great with icecream or cream.

http://www.bbc.co.uk/f/t.gif

[yola]

Sicilian Vegetable Stew (copied from Waitrose.com)


Versatile, delicious and easy to make, caponata is probably Sicily’s best-known dish. Throughout the centuries, Sicily has been invaded and colonised by many different nations and these influences are plain to see in Sicilian cuisine. Here you will see hints of the French ratatouille, while the inclusion of raisins and pine nuts suggests some Arabic influences, too. Serve either cold or warm as a side dish or as a main course with bread.
Preparation time :30 minutesCooking time :45 minutesTotal time :1 hour 15 minutes

4 Aubergines (about 800g)
1 Large onion
2 tbsp Olive oil
3 Ripe tomatoes, cut into chunky cubes
1 tbsp Tomato purée, diluted with a little water
1 tbsp Caster sugar
1 tbsp Salted capers, soaked to remove some of the salt
1 Celery head, leaves and stalks chopped
1 tbsp Raisins
1 tbsp Pine nuts
20 Green pitted olives
1 tbsp White wine vinegar


Cut the aubergine into 3cm cubes, soak in cold water for 5 minutes, then drain. This will stop it from absorbing too much oil.
Fry the onion in the olive oil in a large pan for a few minutes, to soften. Add the aubergine chunks to the pan and fry until soft and tender – about 10 minutes. Add the tomatoes, tomato purée, sugar, capers, olives, vinegar, celery leaves and stalks, raisins and some salt and pepper, and stew slowly until everything is soft – about 30 minutes.
Stir in the pine nuts and serve.** My notes: I substitute honey for the sugar as I find it gives a richer flavour. I'm also more generous with the capers, olives and raisins than the recipes suggests. I don't use pine nuts, but that's simply because I'm allergic to them!

I use 2 tins of chopped tomatoes instead of the fresh/puree and find it works just as well.

Quantities - the amount suggested make 2 main course dinners for 2 (greedy) adults when eaten with hot bread . . .enjoy!!

[dandysmom]

Not-Quite-Ministrone soup for Angie

I've been making this for so many years I don't have exact measurements; just toss things in by eye, so excuse the imprecision.

small white beans
green and yellow split peas
carrots
onions
clove of garlic
shredded cabbage
lentils
barley
celery
some sweet corn
some lima beans
coarsely chopped tomatoes
small pastas (I use the mini shells)
bits of ham if I have some
a clove and peppercorns to flavor the broth
chicken broth
finely shredded mozzarella cheese


Soak the beans and split peas either overnight or the quick soak. Add everything but the tomatoes and pasta and simmer slowly; then add the rest about 5 - 10 minutes before it's finished. Sprinkle the cheese.

Edited: forgot to say you can add a bit of freshly ground pepper and a drizzle of good olive oil too.

[angieh]

Thanks Eileen - quite different from mine. Sounds very hearty and warming.

[MrsH]

Braised red cabbage

This is a Delia recipe that I found a few years ago

2lb red cabbage
1lb Bramley (or any cooking) apples
1lb onions
1 clove garlic (finely chopped)
1/4 whole nutmeg freshly grated
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 tablespoons dark brown soft sugar
3 tablespoons white wine vinegar
1/2 ounce butter
salt & pepper

You need a large (6pint) lidded oven-proof casserole
Set oven to gas 2, 150C, 300F

Cut cabbage into quarters and remove hard stalk, discard tough outer leaves, and shred the cabbage finely
Peel and core the apples and chop into small pieces
Chop onions into small pieces
(Delia suggests layering the cabbage, apples and onions, sprinkling each layer with garlic, sugar spices and seasoning, but honestly it works just as well if you bung it all in together!)
Pour in the vinegar and dot the top with the butter
Put the lid on and cook for about 2h 30-3h, stirring everything around once or twice during cooking.

It freezes well just defrost and warm through again before serving.

[Kazz]

Pan Pork Chops with Butternut and sage.

Tried this the other week and liked it so here it is. This one serves two but could easily be done with one pork chop as I
did it for me...:)

Pork Chop
Sea salt and black Pepper
1 tbsp olive oil
1 small onion
1 clove garlic
450g butternut squash
leaves from one good sprig of sage
Small knob of butter
250ml white wine.

Rub chop with salt, pepper and oil, rubbing in extra salt to the fat. Set aside. Peel and chop the onion and garlic, peel and deseed the squash and cut into cubes 2cm approx.
Heat large frying pan on the hob,Sear the chops until nicely touched with brown, about 2 mins each side to crisp up the fat. Remove keep covered on warm plate.
Add butter to the fat in the pan and fry the onion, garlic and sage until the onion has softened about 5 mins, stirring in squash about halfway through. Pour in wine and 150ml water, cover and gently bubble until the squash us almost tender and the sauce reduced, about 10 minutes.
Take off the lid, return the chops, snuggling them doqwn between the squash cubes and cook uncovered for about 3 minutes or until heated through.

Then eat....

[Kazz]

See how bored I am cooped up I am doing receipes....:roll:

[Kazz]

My version of spanish chicken.
this is the version for 4 but I cut it down to 2...by halving the ingredients.

4 chicken legs or 8 thighs.
Sea salt, black pepper.
1tbsp paprika
1 x 15g bunch thyme
1 whole garlic bulb separated into cloves
2 tbsp olive oil
1 large red pepper
12 black olives
300mil sherry (fino reccomened in receipe)

Toss chicken with salt pepper paprika adn thyme. Peel garlic cloves adn crush roughly and fold them in. Add olive oil and turn thoroughly until well coated. Leave to marinate as time allows (idealy overnight)

When ready to cook preheat oven to 220c gas 7. Core and slice pepper add to chicken and turn thoroughly.
Spread everything evenly in the roasting tin without piling. Chicken skin side down, with garlic tucked in underneath. Cover with foil, place in oven and roast 30 minutes.
Remove foil turn chicken pieces skin side up, add olives and roast a further 15 minutes, or until golden and cooked through.

Remove from the oven and poour in sherry and bring to a fast bubble on the hob, cookng for about 3 more minutes.

Serve chicken with sherry juice and a nice piece of bread and salad.

[dandysmom]

Shelley's Leek Soup Recipe

Ingredients
2 good sized leeks (white part only)
1oz marg/butter
1/2 lb peeled/thinly sliced Potatoes
1 stick chopped celery
seasoning
handful rice
1 1/2 pts stock
grated cheese

Method
Chop leeks,fry in marg
add potatoes,celery and seasoning
cover with stock and simmer for 1/4 hr
add rice, simmer for 5 mins, then cook slowly for 1/2 hr
Blend and serve with grated cheese

[dandysmom]

1/2 pound vemicelli or Chinese noodles
1 tbsp or less peanut oil

1/4 cup crushed peanuts
1/4 cup chipped scallions
1 minced garlic clove
1/2 tbsp minced fresh ginger (may omit)
1 tbsp sesame oil (may use peanut oil)
1/4 cup red wine vinegar
1 tsp sugar
1/4 cup chipped cilantro.
1 tbsp chili puree with garlic (less if you don't like it hot, more if you do)

Cook pasta, drain, toll with oil

Mix dressing ingredients together, add to pasta. Serve chilled.

You can find chili puree with garlic in the international foods section of most supermarkets. Sambal Oelek is the same thing. I use it to spice up pasta sauce or add to a shrimp creole too.





1

[Tink]

i'm hungry now :D

[dandysmom]

So fix some! :mrgreen: A nice filling cold dish for lunch on a hot day! Some people add ground chicken or pork to it; this is the way the Chinese chef at the restaurant where I ate regularly taught me how to fix it. There are probably as many variations as there are cooks; some have tofu. I had to Google for the amount of ingredients, I've been making it so long I couldn't estimate quantities: make it by eye.

[PoshPuss]

That recipe sounds lovely and yes, I will get around to doing some. Need to stock up my stores with more exciting ingredients than I am used to buying; out with the old stuff, in with the new! thanks Eileen :)

[dandysmom]

2 sqs, unsweetened chocolate
3/4 cup milk
1 tbsp light corn syrup
2 cups sugar
dash of salt
2 tbsps butter
1 tsp vanilla

Add chocolate to milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add corn syrup, sugar and salt, stir till sugar is dissolved and mixture boils. Remove from fire, add butter and vanilla. Cool to lukewarm and spread on cake.

[lynz85]

lentil soup

this fits in a 3 litre pot, if smaller, adjust quantities

500b bag red lentils
1 large leek
3 large onions
3 large or 5 medium carrots
12 ham stock cubes- i prefer knorr, could use a ham bone if prefered
smoked bacon, optional
one medium potato, optional

-peel and chop onions, put in pot with either 1 cal spray oil or a small amount of water, if adding bacon, cook this with onions. i usually use 4 bits cut up with the fat cut off
-cook onions/bacon on their own for about 10mins then half fill the pot with boiling water
-rinse the lentils through with cold water and add to the pot
-peel carrots/potato. i half grate and half chop into thin slices/small cubes for carrots and if i add a potato half grate and half cubes
-wash leek, chop and add to pot
-add stock cubes, top up water to maybe an inch and a half from top of pot
-stir throughout or lentils will stick to bottom of pot, i usually cook it for one and a half-2hours on simmer with a plate on top, leaving a small gap for steam to escape. once ready, leave to cool then use a hand blender in the pot, just enough to blend but leave some chunks

serve with lovely bread with butter/margerine

eat,yumyum!

i keep a few days worth in fridge and freeze the rest, can be cooked in the micro from frozen

[dandysmom]

Pumpkin Pie

50 minutes

Total Time: 50 minutes

Ingredients:


1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
9-inch pie crust, unbakedPreparation:

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

[EmmaG]

Beef Stifado
Serves 8 - Prep 20 mins total time 3 hours plus marinating
8 x 250g stewing steaks
Olive oil
400g shallots – peeled and halved if large
2 tomatoes
1 x 330g jar black stoneless kalamata olives – drained

For the marinade
750ml fruity red wine
6 cloves of garlic sliced
150ml red wine vinegar
4 tbsp tomato puree
2 tbsp caster sugar
8 sprigs of thyme
5 bay leaves
8 cloves
1 tbsp allspice berries
1 tbsp coriander seeds
1 tbsp black peppercorns
4 cinnamon sticks

To finish
A handful of chopped parsley
75g grated pecorino or parmesan

Place all of the marinade ingredients in a large pan and bring to a simmer. Turn off the heat and allow to cool completely. Once cooked, pour the marinade over the steaks in the bowl. Avoid using a metal bowl as the marinade may react with it. Cover and refrigerate for a minimum of 6 hours, preferably overnight.
Heat a little olive oil in a large flameproof casserole and gently cook the shallots for about 10 mins until softened and caramelised, stirring now and again. Remove and set aside. Preheat the oven to 180c, fan 160c, gas 4.
Remove the steaks from the marinade, pat dry with kitchen paper and season. Strain the marinade, then return the bay leaves and cinnamon sticks to the marinade, discard the other spices. Heat a little oil in the casserole and brown the steaks on both sides over a medium heat, do this in batches, Set aside. Return the shallots to the casserole, add the marinade and the beef. If the beef isn’t covered, add a little water.

Bring to the boil, then cover and simmer in the oven for 1 hour. Remove the lid and continue cooking for a further 30 mins, towards the end of the cooking time, put the tomatoes into a bowl and pour over boiling water. Leave to stand for a minute then remove with a slotted spoon and slip off the skin. Finely chop the flesh.
Using a slotted spoon, transfer the meat and other stifado ingredients to a serving dish, bubble the remaining liquid on the hob to reduce it by half, then stir in the chopped tomatoes and olives and pour over the beef.
To freeze, allow the stifado to cool completely. Transfer to a plastic container, cover and freeze.

Per portion 472 cals, 14g fat, 9g carbs, 9g sugar, 1.8g salt

[dandysmom]

Fried Apples This is a recipe for 4, easy to cut down. Very nice as a side dish with roast pork.



(http://recipebox.cdkitchen.com/addImage.html?mid=101989&linkPath=http://www.cdkitchen.com/recipes/recs/2169/Easy-Fried-Apples131116.shtml&img=1)



) Serves/Makes: 4

Ingredients:
1 tablespoon butter or margarine
4 cups apples, cored and sliced
1 tablespoon brown sugar
1/2 teaspoon salt




Directions:
Melt butter in skillet over medium heat. Add apples, brown sugar and salt.

Cover and reduce heat to low. Cook until tender -- about 10 minutes. Stir once while

[angieh]

Spiced Apple Chutney

Ingredients
225g/80z onions, chopped (we used a mixture of red/white onions)
900g/2lbs applies, cored and chopped
110g/4oz sultanas, raisins or chopped dates
15g/ .5oz ground coriander (we used 3 red chillies)
15g/ .5oz paprika
15g/ .5oz mixed spice
15g/ .5oz salt
340g/12oz granulated sugar
425ml/ .75 pint malt vinegar

Method
1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar is dissolved.
2. Simmer for 1.5 - 2 hours, stirring from time to time to stop the chutney sticking to the pan.
3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
4. Turn into sterilised jars, seal and cool
5. Store in a cool dark place for two to three months before eating.

This chutney has a tangy sweet flavour with is perfect with cheeses such as cheddar, cheshire or white stilton.

[Velvet]

Sounds delicious, just got to get one or two things

[calismum]

Thought I'd share my recipe for Parmesan Fish Fillets

This is per serving
2 tblsp flour
170gm white fish fillets - skin removed. I used Lemon Sole
1 egg
55gm grated parmesan
olive oil
1/4 fresh copped deseeded chilli
1 avocado, peeled and sliced
cress
baby plum tomatoes halfed
tblsp extra virgin olive oil
juice of 1/2 a lemon
salt and pepper

Get frying pan really hot
Season flour with salt and pepper
Dust fish with flour mix and dip into the beaten egg
Press into the grated parmesan - fully cover fish
Add little oil to pan and fry fish couple mins each side until golden
Add chilli.

Mix together the avocado, tomatoes and cress with the ex v olive oil and lemon juice.

Serve avocado salad on plate with fish

I also served with baby boiled potatoes.

[dandysmom]

Hoppin' John

This is similar to he way I make it except I use bacon instead of the ham hock. I also add finely shreded mozzarella cheese on top, although most recipes say cheddar. And add some tabasco sauce if you like it spicy.
Ingredients


1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery (http://www.foodterms.com/encyclopedia/celery/index.html), chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock (http://www.foodterms.com/encyclopedia/stock/index.html)
Bay leaf (http://www.foodterms.com/encyclopedia/bay-leaf/index.html)
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice Directions

Heat oil in a large soup pot, add the ham hock (http://www.foodterms.com/encyclopedia/ham-hock/index.html) and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic (http://www.foodterms.com/encyclopedia/garlic/index.html), cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme (http://www.foodterms.com/encyclopedia/thyme/index.html), and seasonings. Bring to a boil (http://www.foodterms.com/encyclopedia/boil/index.html), reduce the heat and simmer (http://www.foodterms.com/encyclopedia/simmer/index.html) for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish (http://www.foodterms.com/encyclopedia/garnish/index.html) with green onions. Serve over cooked white rice.


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(http://www.foodnetwork.com/new-year/package/index.html)

[dandysmom]

Bela Kruh - crusty white peasant bread

Makes 2 round loaves.

2 pkgs, dry yeast
1 3/4 cups lukewarm water (103 to 115 F)
1 1/2 tsps salt
5 cups bread flour

Quarry tiles (optional)

Oil large bowl and set aside. Dissolve yeast in water in another large bowl and let stand until foamy and proofed, about 10 minutes. Stir in salt. Gradually add flour. When dough is stiff enough to ne kneaded turn out on to lightly floured surface. Knead till dough is smooth and elastic, about 10 minutes. Place in oiled bowl, turn to coat entire surface. Cover and let rise in warm draft free area until doubled in volume, about one hour.

Turn dough out onto work surface. Divide in half and shape into round loaves. Place on quarry tiles and make 2 slashes on top of each loaf with a sharp knife or razor blade. Set in oven, cover with towel and let rise until doubled, about 45 minutes.

Remove towel, brush or sprinkle loaves with a little water. Turn oven to 400 degrees and bake 20 minutes. Reduce temp to 350, brush again with water and continue baking until bread is golden and sounds hollow when rapped. Cool on rack.

These are really nice. Got this recipe years ago from Gourmet Magazine.

[cats' staff]

As requested by Dandysmon- allow a day for the garlic breath to fade

VIETNAMESE HOT-SOUR PRAWN NOODLES

For the dressing

5 fat cloves garlic
4-5tsp soft brown sugar
2 tbsp coriander root, chopped
(from the bunch of coriander, below)
3 tbsp lime juice
2 hot red chillies, deseeded and finely chopped
2 tbsp fish sauce

For the noodles
250g egg noodles or angel hair pasta
500g medium-size prawns, peeled
3cm piece ginger, grated
1 clove garlic, crushed
1 tbsp fish sauce
10 radishes, topped, tailed and scrubbed
200g new season's carrots, topped, tailed and scrubbed
3 tbsp vegetable oil
5 large shallots, finely chopped
350g beansprouts
1 large bunch coriander, leaves picked and roughly chopped
100g roasted peanuts, roughly chopped (or smashed with a pestle)

First, make the dressing. In a pestle and mortar, mash together the garlic, sugar and coriander root until you have a paste (you can also do this in a food processor, but the texture won't be quite the same). Add the rest of the dressing ingredients and taste for seasoning. If it is too sour, add more sugar; if it's not flavoured enough, add a dash more fish sauce - there should be a balance of hot, sweet, salty and sour flavours.
Cook the noodles in boiling salted water until al dente, then rinse under cold water and arrange in a pile on a large serving plate. Put the prawns, ginger, garlic and fish sauce in a bowl and set aside. Grate the radishes and carrots, and transfer to a mixing bowl.
Heat the oil in a wok or large, heavy-bottomed frying pan to a medium heat, then add the shallots and stir constantly. When the shallots start to take on some colour (five to 10 minutes), add the beansprouts and stir-fry for another one to two minutes. Toss this mixture with the radish and carrots, and arrange over the noodles. Heat another tablespoon of oil in the wok until smoking hot. Add the prawn mix¬ture and stir-fry for three to four min¬utes, until just cooked. Arrange the seafood over the noodles and sprinkle the coriander and peanuts on top. Spoon over the dressing and serve.

[dandysmom]

Thanks, CS. sounds great!

[cats' staff]

Sicilian Cauliflower with Capers, Pine Nuts and Sultanas
Whole slices of roasted cauliflower drizzled with a gutsy, garlic-infused dressing are great with roast chicken, or make a substantial vegetarian dish.

Preparation time: 15 minutes
Cooking time: 35 minutes to 40 minutes
Total time: 50 minutes to 55 minutes
Serves: Serves 2 as a main course, 4 as a side dish
Ingredients
1 large English cauliflower, about 650g
190ml vegetable stock, made with a Vegetable Oxo cube
75ml extra virgin olive oil
25g sultanas
3 cloves garlic, peeled and sliced
3 tbsp Waitrose Cooks' Ingredients Nonpareille Capers in Brine, drained
25g pine nuts, lightly toasted
½ x 20g pack fresh flat-leaf parsley, finely chopped
1 unwaxed lemon, halved
Method
Preheat the oven to 200°C, gas mark 6. Remove the leaves from the cauliflower and trim any excess stalk at the base. Using a large knife, cut the cauliflower into thick slices (about 2cm). Layer together in a small roasting tin, including any smaller florets.
Pour the stock over and drizzle with 1 tablespoon of the oil. Cover the tin with foil and roast in the oven for 35-40 minutes until tender. Remove the foil after the first 20 minutes.
Meanwhile, soak the sultanas in a little boiling water for 5 minutes until soft, then drain and set aside. Warm the remaining olive oil in a small pan with the garlic slices, remove from the heat and leave to infuse for 5 minutes. Remove the garlic from the olive oil and discard, then stir in the capers, pine nuts, sultanas and parsley.
Remove the cauliflower from the oven and, using a slotted spoon, transfer to a serving dish. Discard the stock. Drizzle the dressing over, season, then squeeze over lemon juice to taste. Serve with warm Waitrose Mediterranean Olive Bread to mop up the juices.

A Waitrose recipe in case you hadn't guessed- very nice

[dandysmom]

Thanks, might give that a try' not too hard to cut down to a single serving.

[Kazz]

Tried this tonight and have to say it was fantastic...http://www.nigella.com/recipes/view/spanish-chicken-with-chorizo-and-potatoes-5160

I may actually buy a Nigella cookbook.

And looking back I think I will copy and paste Eileens receipes and put them in a book. I know she had an old family receipe book - just bits and bobs copied down I wonder what happened to it.

[alexgirl73]

that sounds absolutely yum!!! and I like the idea of you printing off Eileens recipes, something I'm sure she would have been very pleased about :)