Menopause Matters Forum
General Discussion => This 'n' That => Topic started by: larkrise on June 12, 2011, 01:21:48 PM
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Please post your favourite tried and tested recipes here for us to try.
Cakes, biscuits, meals, desserts, anything you particularly like and want to share with us. (http://www.millan.net/minimations/smileys/piesmiley5.gif) (http://www.millan.net)
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What a super idea Larky.
i hate cooking, i have the hairy bikers cook book, (was a present)....you need so many different ingredients for the recipies.
Hope there wil be some simple recipies put on here that i can do.
TM x
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:D Hi, I have got the Jamie's 30 minute recipes. He is right ... 30 minutes to cook, 3 hours to prepare and the kitchen looks like a bomb site with just about every utensil I own !!!!! Or, maybe, I'm just a bad cook?
I think sharing recipes are a great idea, just not got much time today- those flipping lesson plans becom, grrrr >:( Katex
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I thought we did this last year :-\ ???
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So what if we did? With meno brain we can't remember what we did last month let alone last year! ;D
Bette x
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Oooh they sound yummy. Must give them a try. Thanks for recipe.
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Grilled fish with avocado and mango salsa
Grilled Fish....Your choice....salmon/trout/sea bass etc
One ripe mango
One ripe avocado
Red chilli
Spring onions
Olive oil
Coriander (optional)
Dice the avocado mango and spring onions. Finely chop the chilli. Toss together in a bowl with a glug of olive oil and salt and pepper to taste. Mix through some coriander and serve with the grilled fish and some crusty bread.
Lovely for a summer days dinner.
Honeyb
x
Oh and if you want to get posh, add some chilled prawns to the avocado and mango salsa
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Scallops and black pudding
Two slices of the best black pudding per person
Four Scallops per person
Fry your black pud and remove from pan and keep warm. Heat oil (only a little) in a frying pan and fry the scallops for a couple on mins each side. Serve on top of the black pudding. Add a lemon wedge and a fresh green salad or some asparagus.
Yummy
Honeyb
x
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Larky that chocolate cake recipe is like one I have, it's sooo fine. Very moreish!
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(http://www.mediterraneandiet.gr/images/image2.jpg)
Don't really know what to call this recipe but its made up of lots of Mediterranean vegetables.
Roast-
Tomatoes
Courgettes
red onions
celery
minced garlic
All the different colour peppers
some sea salt
Pour over a good olive oil with some good balsamic vinegar
Roast in the oven until the vegetables are soft and then add loads of tomato puree
Put back in the oven until well roasted.Then take out and put in a large oven glass jug or similar container. Add roasted tomato pesto and then blend.
Store in the fridge.
Its delicious with bread sticks or a topping for fish or chicken.
I make up a batch each week and its a great way to get loads of health giving Mediterranean vegetables down you :D
silverlady x
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(http://snaps.mosie-art.net/baking/tiffin2sm.jpg)
Chocolate Velvet
This is my mums recipe and has been handed down.
Bash some plain crisp biscuits in a plastic bag
A big bar or of Cadburys chocolate
Tin of sweet condensed milk
Some real vanilla essence
Melt the chocolate in a basin over some boiling water until its runny but don't let it burn.
Add the condensed milk and vanilla, then stir in the biscuits.
Put some tin foil on a flat tray and pour the mixture in and the cool in the fridge.
The beauty of this recipe is that you can add anything you like, use dark chocolate or even mars bars, it always turns out delicious.
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Used to make this a lot
Surprise Lemon Pudding serves 4
Finely grated zest and juice of 4 lemons
3and a half oz(100g) butter softened
6oz(175g) caster sugar
4 eggs, size 2, separated
2oz (50g) plain flour
4floz(112ml) milk
7in(18cm) souffle dish or pudding basin - oven 350F 180C gas mark 4
Butter the dish.
Using and electric of hand- held beater, cream the butter with the sugar to form a creamy white, fluffy mass, which will stand up in soft peaks.
Add the lemon zest and juice. The mixture will probably curdle at this point. Do not fret, just add the egg yolks, one at a time, beating continuously, then beat in the flour and milk.
With a clean wire of electric hand whisk, beat the egg whites until they are firm and stand in snowy peaks.
Fold them gently but thoroughly into the mixture.
Pour into the buttered dish, place the dish in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the dish.
Bake for about 45 minutes, until the top is golden brown and the pudding has risen.
Under the sponge will be a layer of thick lemon custard.
Serve hot of warm.
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Hope that you enjoy it Larky - any leftover cold from the fridge is nice too.
We did your Lentil and Barley Roast last eve - it tastes quite meaty - had to use green lentils though. Looking at your recipes are you not a meat eater ?
This is refreshing
Lemonade
2 Lemons
1lb of sugar
1oz citric acid
1pt boiling water
Peel lemons very thinly (no pith) .
Squeeze lemons and place peel, juice, sugar & citric acid in a large bowl or jug.
Add 1pint boiling water & stir until sugar dissolves.
Leave to stand for 9hrs.
Dilute to taste.
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Just had a slice of my lemon drizzle cake (well, Nigella's ;D ) with strawberries, raspberries, ice cream and choc. sauce. :P
Bette x
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I have been making my Grannie's pasta sauce rescipe for 35 years now! Just wondering if any of you have any new ones for me to try. Here is the recipe:
Serves 2
smoked bacon
2 cloves of garlic
olive oil
freshly ground black pepper
salt
sugar
I tin of plum tomatoes
fresh parsley (I buy in bulk and freeze)
a little water
Method
Snip bacon into small pieces with scissors and fry in the olive oil until the fat runs and the bacon gets a nice colour. Add the finely chopped garlic to the pan and stir quickly. (I never let the garlic actually fry in the oil since that makes the garlic taste bitter). Then add the tomatoes, pepper, salt, sugar and stir and break up the tomatoes with a wooden spoon. Add a little water to the can the tomatoes were in and swill around then add that to the sauce. Reduce heat to the lowest simmer and leave for at least 45 minutes with lid on. I then add the parsley when I put the pasta on to boil. Serve with grated cheese of your choice or parmesan.
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That is more or less the recipe I use for meat balls with tomato sauce.
I like to add in some basil and thyme for flavour.
Honeyb
x
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Thai Yellow chicken curry
1lb chicken cubed fry till lightly cooked put aside
Take 2 desert spoons of yellow curry paste simmer till disolved
Pour in half tin of Cocunut CREAM not milk simmer for few mins till all mixed (keep the other half of coc ream)
Then throw in chicken simmer till chickens cooked
turn off
Cauli floweretts a whole sliced corgette (zucchini) and 1/2 red pepper
Saute the red pepper till soft add to curry
Microwave or steam cauli and corgette till soft add to curry
reheat curry and pour over wait for it
Fettucini fresh from the supermarket this serves 4 people and is fabo if too hot add more coconut cream to weaken it
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Her's my chicken curry recipe which I cook for my OH.
11b chicken thighs skinned
1 diced onion
2 cloves garlic
2tsp grated ginger
2 large tomatoes chopped
1tsp salt
1tsp hot chilli powder [depending how hot you like it]
1/2tsp turmeric
2tsp garam masala [sometimes I add 1tsp all spice]
1/2 can coconut milk
handful of fresh chopped or ground coriander
brown chicken - put to one side
fry onions in olive oil, toss in garlic, ginger. give a quick stir then add the spices.
give about 2 or3 minutes stirring
add the chopped tomatoes - heat through then add the coconut milk, stir occasionally till heated through
add the chicken - heat -cover- then either cook in the oven gas mark 4, or leave on top of hob simmering, stirring every now and then, until chicken is cooked thoroughly. Add the fresh coriander about 5 minutes before serving. Unless you use the dried, then just add with rest of spices.
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SPICED APPLE MUFFINS
I'm still making these, made some today in fact - and they are fantastic.
Meggie
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Yum is all I can say about some of these recipes. I am going to try the curry's since my OH loves curry.
I love cake but the cost of them in Sainsbury's is starting to annoy me so I thought I would start making my own. I love fruit cake and date and walnut cake. Think I will make the date and walnut next week and see how it goes. If anyone has some ideas for tasty easy cake recipes for me to try I would be most appreciative.
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How about a really easy fruit loaf. Its packed with fruit and its a boiled one which sounds gross but keeps it moist for about a week.
I will post the recipe when my dear son wakes up. He is sleeping in the same room as my recipe ::)
Honeyb
x
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I will post the recipe when my dear son wakes up. He is sleeping in the same room as my recipe ::)
Honeyb
x
;D ;D ;D
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Easy boiled fruit loaf
Put 2 cups of raisins or sultanas in a large saucepan with 1 cup of milk and 1 cup of castor sugar. Add 100g of marg and bring slowly to the boil. Stir until marg has melted.
Leave to cool.
Line a loaf tin medium size (about 2lb).
When mixture has cooled add 2 eggs and two cups of self raising flour. Stir well with a wooden spoon, no need to beat it.
Cook at 180 for about an hour.
Guaranteed success every time.
As you can see son is now awake and I could get at the recipe ::)
Honeyb
x
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I'll give it a go! Do you think it would be ok to use butter instead of marg?
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Yes butter is just fine and will give it an even better taste.
Just remember to use the same cup for all your measurements. I use a tea cup and fill it to the same level (almost to the very top) every time.
My lot like this loaf with butter and jam but I like it on its own.
Let me know how it goes.
Honeyb
x
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Wow, so glad i came across this thread lol, i just love foood, love all your recipes ladies, i must try them all lol
Ive just ordered the bullet express, it looks amazing, hope it is as good at seen on TV, I get so much pain in my hands now, so all i will need to do is peel my veggies with the bullet express as itl do all the chopping for me... here is a few of my faves...
chop up tomatoes basil and garlic, slice up some mozzerela cheese
slightly toast some bread
then put on all your ingreds with the mozzy cheese on top, place under grill to brown
and here you have a lovely yummy snack
Barly Casserole..
chop up tatties, carrotts, turnip, leeks, mushrooms, and garlic
gently fry in some olive oil till soft
boil barley sepretly until soft
add everything together in a pan of boiling water, i normally put the ingrediants in a pan and pore hot water from kettle over everything, add a few veggie stock cubes, and a tablespoon of soya sauce.. very yummy
Mincy cheesy mac
make a bollognaise.. mince meat tomatoes garlic mushrooms onion tomatoe purree and a few oxos
boil some pasta twists
do a layer of bolognaise a layer of pasta twists, just simila to lasagna..
make up some cheese sauce pour over the top and sprinkle with cheese and put in oven...
My latest recipe which I had never made before, is mincemeat, carrotts, onions, mushrooms and a tin of
tomatoes with a few oxos thrown in
I mashed up potatoes and did layers of each in a large oven proof dish
with greated cheese over the top and put in oven, i was so proud of myself when i made this, it was so lovely
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hi can anyone tell me the best way to pickle onions used to do them years ago but forgotten how :)
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....................................best way to pickle onions
Hi kerrieann
This is how I do them:-
1) De-skin onions and lay them on a tray - sprinkle well with salt and leave overnight.
2) Next morning rinse the onions well under cold water and put into jars, filling jar as near to the top as possible.
3) Using special Pickling Vinegar (with Spices already included), cover the onions and screw down the jars tightly. If you don't have Pickling Vinegar, I mix Malt vinegar 50/50 with water and add a few dried pickling spices to each jar. The spices can be left out if preferred.
4) The onions will be ready to eat in two-3 weeks, depending on size.
Enjoy crunching ...... just in time for Christmas.
Meggie
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I've just perfected Creme Brulee and Tarte Tatin - delicious !!
Shout if you want to try making it.
Meggie
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hi meggie thanks for that i will get pickling tomorrow :)
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Glad Ive found this thread ... will go through the recipes .. :thankyou:
Will definetly be making the lentil and barley roast ..Thanks Mrs P
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Pickled onions
Thanks Meggie I thought about this yesterday and have just seen it
so I will give them a go I think I will do just a few a see how it goes
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Honeyb's boiled fruit loaf is underway! I have slightly tweaked the recipe and swapped currants for luxury fruit mix with cherries and replaced the marg with butter. I have boiled the fruit, butter, milk and sugar and the smell is heavenly. It is now cooling on the kitchen widow sill and after we have had our home made toad in the hole I will add the flour and eggs and bung it it the cooled down oven. Can't wait to taste it!
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Made toad-in-the-hole on Sunday - yum! :P
Bette x
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I like the sound of your tweaked version Bex....let me know how it tastes.
Honeyb
x
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Well, cake taken out of oven and on wire tray to cool minus one wee slice for tasting purposes. I am very happy - it tastes really good. I think next time I will not leave it in for a full hour. I should have checked it earlier but it is not burnt as such just a litte dark on the outside but still very eatable and I like a crunchy outside anyway.
I was quite surprised at the light texture and it is lovely and moist and not at all heavy which I don't really like in a cake. I will be making another one for sure. OH really gave it the thumbs up as well. I am really looking forward to having another slice tomorrow or maybe later on as a midnight snack to see how it tastes cold.
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Hope it was your good 'deed' LD and that your neighbour is ok :o
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Made Mrs P's lentil and barley roast last night was really tasty and moreish ..my OH doesnt like marmite(yeast extract) yet he never noticed it in this with the roast veg and gravy I will be making it again ;D
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I made a bread & butter pudding on Sunday (never made it before - seem to have gone all domestic lately, not baked for about 15yrs till the last month or so).
It was divine, all soft & sweet inside & crispy on top, served with double cream.mmmm
Making ham hock & split pea soup on saturday....another new one for me.
OH isnt complaining!!
Stumpy xx
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We are all turning into Domestic Godesses! ;D
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Yes I look forward to casseroles and soups in the winter. Not to mention jam rolypoly and custard. :P
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spotted dick & custard :P
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Did anyone see the Bonfire Bread recipe on Lorraine this morning? ..it looked so yummy ..bread with chunks of sausage and onion and topped with cheese... I think I would add some sliced tomatos and mushrooms over too...
http://www.itv.com/lorraine/food/bonfire-bread/
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Try making Bread and Butter Pudding with Brioche and a tinned cherries (drain off juice) - different and preferred by us.
Enjoy
Meggie
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Hi Meggie Ive sent you a message for you Tarte Tatin recipe .. :) Thanks
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Friday night recipe....
Come out of beauty salon after massage, feeling wonderful.
Drive to fish and chip shop
Pick up 2 portions of cod and chips
Simples... ;D ;D
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Root vegetable soup tonight.
Carrots, swede, celery, onion, leeks, turnip. Chopped up + veg stock in the oven on a low light for 3 hrs. Served with a dollop of yoghurt and crusty bread
Im not a veggie but I do get sick and tired of meat, meat, meat
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TARTE TATIN
Pastry
320g/11oz Plain Flour
225g/8oz ice cold Butter
110g/4oz Icing Sugar
3 Egg Yolks
Filling
6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges
Quarter of a Lemon
110g/4oz Butter
110g/4oz Caster Sugar
1) Preheat oven to 250C/500F/Gas 9
2) Make Pastry:- In food processor, mix flour, butter and icing sugar until they resemble breadcrumbs. Add egg yolks and 'pulse' until mix comes together in a dough.
3) Remove dough from bowl and divide into two pieces. Wrap in cling-film and put into freezer to chill for at least an hour.
4) Filling:- Place apple wedges in a bowl, squeeze lemon juice over them and toss gently.
5) Sprinkle 85g/3oz of the sugar in heavy-bottomed pan and place on the hob over medium heat, turning the pan frequently and making sure sugar does not burn. Allow sugar to caramelise a little and become a pale golden brown, then remove from heat and arrange drained apple pieces in one layer over bottom of the pan.
6) Place the pan in the oven and bake until apples have softened a bit and started to release some of their juice - about 10 mins.
7) Remove from oven and sprinkle with remaining sugar and dot the butter on top. Remove pastry from freezer and using coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm / 1 inch thick. DO NOT PRESS DOWN. Return pan to oven, turn heat down to 220C/425F/Gas 7 and bake until pastry is golden brown - about 20 mins. Remove from oven and leave to rest for 2 minutes.
8) Take heatproof serving dish that is generously larger than the pan on all sides and place over pan. Protecting your hands with a dry folded tea-towel and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap pan sharply a few times all round with wooden-spoon, then lift off. The tart should be left on the serving dish with apple on top.
9) Serve warm with double cream, creme fraiche or vanilla ice cream.
Seems a long winded faff but is well worth it -
Note: as the pastry is frozen in 2 parts, do half quantity of the filling, use one portion of pastry and save the 2nd portion for another day - we do this as this recipe feeds 8-10 people.
Bon Appetite !
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Umm hungry now :D
I love watching Nigel Slater. His cooking is simple and always looks yummy 8)
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Boiled Fruit Cake Update
I sent my brother Honeyb's recipe for the above and he also tweaked it and soaked his raisins in rum first and said it was yummy!
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Thank you Meggie will have to give that a try.... :)
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LD - mmmmmmm that pot salad with olive oil (drop of vinegar) is fresh n scrummy.......... so why does Mr. Walnut prefer oven chips ??? >:( >:( ;D
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Touch wood all well LD , thanks for asking . Not very big bump at the mo (think there's too much room for them there already ;D ;D ;D )
Think I need to cook some more scrummy stuff ;)
Problem I have (and getting VERY lazy now ::) ::) ::) ) but it just the washing up of my slow cooker / casserole pot etc...
Have taken to cooking my chicken breasts etc in those oven bags.....koftes on a layer of greaseproof......crumbles direct in tin foil containers......
Anyone got any tips on cleaning the things?
Anyone cooked a casserole in one of those big tin foil containers (or am I really showing up my laziness now....... :-\ :-\ :-\ :-\ ;D )
Forgot to mention - no dishwasher !
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Coconut and lime loaf
100 g (4 oz) Be-Ro Self Raising Flour
100 g (4 oz) soft tub margarine
100 g (4 oz) caster sugar
25 g (1 oz) desiccated coconut
1 lime, grated rind only
2 medium eggs
1 x 15 ml spoon (1 tbsp) milk
Topping:
2 x 15 ml spoon (2 tbsp) caster sugar
1 lime, juice only
coconut for sprinkling
Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease and line the base of a 1 lb. loaf tin.
Place all the cake ingredients, in a bowl and beat well until light and fluffy.
Spoon into the tin and smooth level and bake for about 45 minutes until risen golden brown and firm to the touch. Cool in the tin for 5 minutes.
Mix together the sugar and lime juice. Turn the cake out and stand on a plate. Slowly spoon the lime mixture over the cake allowing to soak in. Sprinkle the cake with coconut.
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Can anyone recommend a really tasty quorn recipe? We are trying to eat less red meat - but love our 'comfort food' mince dishes!
Thanks ladies
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Hi Sandlism.. I have a bag of quorn mince in freezer so I will be intrested to see if there is something tasty to make with it ..Ive done the usual ..speg bol and cottage pie ..personally I like tasty but not hot (no chilli please) ..
Have you tried Mrs P's lentil roast recipe ? Very tasty ..Im not vegetarian but I like to have a change from meat now and then..
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Quorn is the only thing I can't eat, makes me vomit :o
Libby
x
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Thanks Mrs P. Bound to find one on there to try! S
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Thanks Mrs P..
Im so glad quorn doesnt have that effect on me Libby.. :D
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It makes my husband sick but so do ordinary mushrooms.
Taz x
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I just love mushrooms .the big open ones... not the little white rubber ball ones with no taste... fried or (take the large stalk out of the middle and dice finely with grated cheese) stuffed with cheese(extra mature) and baked in the oven.. a quick and easy supper.. they are so yummy and full of flavour.. mushrooms and onions gently fried together the basis of many recipes.. just the smell makes my mouth water..
My OH is fairly easy going with food ..he comes in from his late shifts ravenous so as long as there is a full plate waiting in the microwave for him to heat through he is a happy bunny ;D :bunny:
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There are some great recipes on here girls - thanks.
Here's our traditional, local soup recipe - very filling and tasty.
GARBURE RECIPE
4 Large Carrots cut into slices and halved again
4 Large Potatoes cut into 8 pieces (bite sized)
2 Cloves garlic - chopped or put through press
1/4 Medium Cabbage, chopped roughly
White Haricot Beans - small tin ......... try using a tin of Red Kidney Beans for variety
Piece of cooked ham, cut into pieces ....... we use pieces of duck for a nice change
2 Chicken Stock Cubes
Salt and Pepper to Taste
1) Put Carrots, Potatoes and Garlic into Pan and cover with water. Bring to boil and simmer 10 mins
2) Dissolve Stock Cubes in a little cold water and add to pan
3) Add Ham (or Duck) and if necessary, top up with more water to cover vegetables - simmer 10 minutes
4) Add Beans and Cabbage and simmer until all veggies are cooked.
5) Add Salt and Pepper to taste.
6) Turn off soup and leave to stand - the starch from the potatoes should thicken the soup.
6) When you re-heat the soup, add more water to suit. Some like it very thick like broth, others runny so they can dip bread in it !
Usually I make enough for 2 days and the quantity in this recipe should be adequate for 4/6 people
Bon Appetite.
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One year only,here it is
Dyans White Chocolate Trifle( it's Phil Vickerys really) ::)
You will need: 2 pkts instant custard( 1.5 pints of boiling water)
150-200g bar White chocolate
Chocolate Swiss roll
Tin mandarins
Dream Topping or cream
1.Slice Swiss roll and put in a bottom of a bowl,add the drained mandarins.
2.Make up the custard(2packs) with 1.5 pints boiling water.
3. Break up the White chocolate and melt into custard.Mix well.
4.Put in fridge to cool.
5.When cool put custard/choc mixture over Swiss roll and mandarins.
6.Put the dream topping or cream on top and grate some chocolate on top.
There you have it!
Quick,simple and delicious!
Love Dyan X :)
3.
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Ooh thanks Dyan. :-*
I'm off to the British food shop to get some swiss roll and custard powder!
I think I'll make this for Christmas pudding this year as OH and I will be on our own. He doesn't eat chocolate (or caffine) but white chocolate isn't real chocolate is it?
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I've just gone through all the recipes on this thread - thanks!
My contribution:
Baby Shoes (adapted from a Greek recipe)
for 2 people
2 Aubergines (halved lengthways)
1 chopped onion
1 crushed or chopped clove garlic (or more!)
2 chopped fresh tomatoes
1 thinly sliced tomato
olive oil (as much as you like)
feta cheese
Cut the two aubergines lengthwise and scrape out the seeds so you have four "shoes". Sprinkle with salt and leave to one side.
Gently fry the onion and the garlic in some olive oil and add the tomatoes. Cook for a few minutes into a sauce.
Rinse the salt off the aubergines (the purple/blue colour juice is the bitterness coming out) and pat dry.
Divide the sauce between the four shoes and sprinkle with crumbled feta cheese.
Put the shoes into a baking dish with about 1cm of water in. (You can cut a potato or two into thick slices and wedge them between the shoes if you like).
Cover with foil and bake for about 30-40 minutes at 180-200 degrees C.
Remove the foil and cut a tomato into thin slices. Place the slices on top of each shoe and put back into the oven for about 20 minutes until the tomato has dried up and slightly browned.
Do it a couple of times and you'll work out the right oven temps and times for your particular oven (and taste).
Oopah!
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I'm sure that would be fine made with your fresh custard Mrs P. :)
Yum!
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I have made "fresh" custard in the past but must admit that I prefer good old Birds!
Bette x
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yes,good old BIRDS Bette.
It has a taste of it's own.A proper custard taste :-\ ;D
Dyan X
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I didn't mean I fanny about making fresh custard from scratch, deary me no
:rofl:
And there was me picturing you whisking your egg yolks and pouring on your cream which you'd heated gently and infused with a vanilla pod...... ::) ;D
Bette x
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;D me too.
Mrs P what have you done? and when did you do it?
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I think that she's probably talking about the piccie, Mrs P.
Bette x
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Well hello Mrs P!!! Loving the new look! ;)
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Oh, OK Mrs P.
Yes very glamorous, and I see miss Piggy also has very good taste - she is wearing purple too - or is it pink?. :)
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Mrs P,
I was imagining the same as Bette as regards to your 'fresh Custard' ;D
I was gonna ask you for the recipe ;D
Birds will do just fine, then there's no need to fanny about ::) ;D
Dyan X ;)
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Ooooooh Mrs P!!!! got to try the muffins, am making xmas cake later.
charliexxx
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Heres my dumpling recipe for anyone who may like it. It's just your basic dumpling recipe
This is enough for 8 dumplings.
4oz sr flour
2oz shedded suet
2or3 tbs *cold* water
pinch of salt and pepper [pepper optional]
Put flour, suet and seasoning in a bowl now add the water, add it gradual so it doesn't get too sticky. now mix into a dough [I use a fork at the begining for mixing]
if it feels a little too sticky then you can add a little more flour.
I usually make 6 large ones from this amount but it will give you eight medium sized easily.
Pop them in your stew - casserole, about 20-30 mins before your serving up!
A little tip is to add a tsp of mixed herbs to your mix before you add the water. this adds a really delicious flavour to the dumplings.
BTW SL and LD, I really enjoyed my casserole with dumplings last night. Have saved some for tonight. :P
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Thank you CM and Jenny50 for your dumplings :)
CM I meant the whole recipe casserole and all ;D
silverlady x
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You're very welcome. This has reminded me to make some next time I cook a casserole. Well done, CM, you've definitely started something here.
Jenny X
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The Food Hospital recipes
Monday 21 November 2011
If you've been licking your lips over some of the delicious dishes featured on the Channel 4 series The Food Hospital, here's your chance to try out two of their tasty recipes for yourself Wholegrain kedgereeWholegrain kedgeree
More people are being diagnosed with asthma now than a few decades ago – an alarming trend, because asthma can be a serious and life-threatening condition. Sticking to a balanced diet and keeping yourself well as much as possible is very important, as it ensures the immune system is not over-stretched – especially as asthma can get worse if you have a cold or chest infection. Foods rich in omega 3s can reduce inflammation of the lungs. A good source is oily fish such as the smoked mackerel/kipper fillets in this kedgeree recipe. Some studies have linked asthma with low dietary levels of selenium, magnesium or vitamin B6. Therefore, it is a good idea to eat plenty of foods containing them: whole grains, eggs, dairy products, green vegetables, meat, fish and bananas.
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
•1 tablespoon rapeseed or vegetable oil
•8 spring onions, finely sliced
•1 tablespoon medium curry powder
•75g mushrooms, sliced
•300g brown basmati rice
•600ml reduced-sodium chicken or vegetable stock, simmering
•250g smoked mackerel or kipper fillets, skinned
•100g frozen peas
•8 cherry tomatoes, halved
•3 tablespoons chopped fresh parsley
•2 teaspoons lemon juice
•Freshly ground black pepper
•4 medium eggs, hard boiled, peeled and quartered
•Pinch cayenne pepper
•3 Brazil nuts, chopped
•6 almonds, chopped
Method
1. Pour the oil into a large heavy based frying pan, add the spring onions and curry powder and fry over a medium heat for 2 to 3 minutes. Add the mushrooms and continue to fry for a further minute before adding the rice. Coat the rice well in the curry mixture, pour the hot stock over the rice, stir, then cover with a tight fitting lid and cook over a gentle heat for 30 minutes or until the rice is just cooked.
2. Remove the lid and stir in the fish, peas, tomatoes, parsley and lemon juice, heat though for 2 to 3 minutes, then season to taste with freshly ground black pepper.
3. Serve in warmed bowls topped with the egg quarters sprinkled with a pinch of cayenne and scatter the chopped nuts over the top. Serve with a lemon wedge.
Per serving: 735 kcals 33g protein 39g fat 8g saturated fat 68g carbs 4g sugar 6g fibre 1.6g salt
Creamy chicken and tarragon
Although no particular foods affect the timing of epilepsy seizures, many adults find that following a modified Atkins-style diet or a low-GL diet is an easy-to-follow alternative to the ketogenic diet, which seems to have the inexplicable effect of reducing seizures. However, this high-fat, low-carb diet is difficult to follow, but this chicken dish is a good option if you want a low-carb balanced meal.
Serves: 4
Preparation time: 5 minutes
Cooking time: 45 minutes
Ingredients
•25g unsalted butter
•1½ tablespoons olive oil
•8 chicken thighs, skin on and bone in
•Freshly ground black pepper
•150g chestnut mushrooms, halved, or quartered if large
•2 cloves garlic, peeled and crushed
•500ml chicken stock
•100ml double cream
•2 tablespoons chopped tarragon leaves
To Serve:
•Steamed cauliflower or curly kale
Method
1. Heat the butter and oil in a small casserole dish or saucepan. When the butter starts to foam add the chicken thighs, cook skin side down for 5 minutes over a medium to high heat, then turn over and cook for a further 5 minutes or until golden on both sides. Season with freshly ground black pepper and add the mushrooms and garlic to the pan and fry for 5 minutes more.
2. Pour the stock into the pan, bring to the boil and then reduce the heat to a gentle simmer, cook for 30 minutes, stirring once after 15 minutes. Once the chicken thighs are cooked through, pour in the cream and add the tarragon, and continue to simmer for 2 to 3 minutes.
3. Serve with steamed curly kale or cauliflower.
Per serving: 456 kcals 37g protein 34g fat 15g saturated fat 1g carbs 0.5g sugar 0.8g fibre 0.6g salt
The Food Hospital
silverlady x
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Err listen lady - you asked for the dumpling recipe. ;D Actually I thought it was a bit strange to ask for a dumpling only recipe Lol
My oh likes his food a little spicey so the spices are optional.
1b stewing beef or lamb [I usually use the slow cooker for beef or it can be a bit tough]
1large onion chopped
2 large or medium potatoes cut into small peices
2 large carrots
1 pinky fingers length of grated fresh ginger [sorry only way I can describe size lol]
2 cloves crushed garlic
1tsp salt 1/2tsp black pepper
1+1/2tsp chillie powder
1tsp cumin
1tsp dried thyme
tbs olive oil
300 or 400mls beef or veg stock [depending on how rich you prefer]
fry onions in olive oil untill soft. Add ginger and garlic, fry for a couple more minutes
Add all spices- simmer while stirring for a few minutes
add meat just long enough to brown
now add the stock
add potatoes and carrots. stir
this is where I would transfer to the slow cooker.
if using oven give it at least two - three hours on gas 4
If you like your stew a little thicker, toss the meat in flour first
Don't forget to add your dumplings SL, 20 mins before your ready to serve. :)
just modified to say; add the thyme after adding the stock. :)
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Thanks CM will print it off and try on OH.
I have just prepared Meggie's Garbure soup I thought I would try it in the slowpot this time.
It will be just the job when OH comes back from football tomorrow.
I have made enough for two days, it usually tastes even better when left over night.
Silverlady x
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Yes isn't it funny how food always tastes so much better the following day SL? I always enjoy my stew more the day after I cook it.
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CM thanks. That's Mondays dinner sorted ;) OH doesn't do spicy so I'll miss
that bit out. He loves dumplings ::)
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Yeh, I'm a bit like that LD. My OH often eats what was left from lunchtime in the evening AND again for breakfast - yuk! We don't throw much away! ;)
Used to love dumplings as a kid. Mine never come out as good as my mum's did though - bit bullet like really. :(
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Don't over roll the dumplings OYI. Add the water little by little. As soon as you get the texture you like just get them into shape and leave them to stand for a short while. As long as you don't add too much flour, or handle them too much they shouldn't be too *heavy*.
cm xx
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I love leftovers! Tonight we are having stovies and oatcakes made from the leftover roast beef from yesterday. Yummy.
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hi bex how do you make stovies ive heard they are nice but no one does them here in the midlands cheers kerrie
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Stovies are really easy to make. All I do is gently soften two onions in a little oil (traditionalists would use lard) then add peeled quartered potatoes with enough beef stock to cover along with the meat cut up into small pieces and salt and pepper. Turn down the heat and leave to gently simmer for about an hour stirring every now and then and adding a little more liquid if required. Best served piping hot with oatcakes. Ever since I was a child I like to make a hole in the middle of my stovies and add cold milk.
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thanks bex
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(http://photos3.fotosearch.com/bthumb/STK/STK100/PCG1315.jpg)
1 cup(s) acai berry or pomegranate juice
3/4 small blueberries, fresh or frozen
2 tablespoon(s) whey protein
2 tablespoon(s) flaxseeds, freshly ground
1 tablespoon(s) chia seeds, freshly ground ( you can get them om Amazon UK))
1 tablespoon(s) wheat germ
3 200-milligram fish oil capsules (break and squeeze out oil)
1 tablespoon(s) agave nectar (optional)
--------------------------------------------------------------------------------
Directions
1.Combine all ingredients in a blender.
2.Taste. Add ice cubes to change thickness or temperature if desired. If you want it sweeter, add a tablespoon of agave nectar; it's easier on your blood sugar levels than many other sweeteners.
3.Enjoy the sweet taste of growing younger!
silverlady x
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SL, when do you put the vodka in? ;)
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Right at the end with the ice cubes one year in ::)
silverlady x
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Reminds me of a great film scene with Shirley Maclaine making a really healthy looking smoothie and then gluging in the alcohol! ;D
http://www.youtube.com/watch?v=PofT7JBn35c
Bette x
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Love it Bette ;D ;D
silverlady x
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That's the way to do it! ;D
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Has anyone got a foolproof method of cooking a gammon joint?
OH doesn't really like anything sweet in his food and I'd like to use the cooking water to make ham and lentil soup the next day so I don't really want to boil it in cola or ginger beer.
I've found loads of suggestions on the web - most suggest glazing and roasting but they don't say what you put in the roasting tin to keep it moist whilst roasting and, if you don't put anything, doesn't it get a bit dried out?
Any ideas?
TIA
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I cook mine in a pressure cooker. Nothing added just water. I use unsmoked gammon as this is less salty. Use the water as a stock base for the soup.
Red lentils, grated carrots as a thickner and a chopped leek. Simmer until lentils are soft. Serve with crusty bread.
Sometimes I add bits of the bacon to the soup once dished out. We have the gammon the next day for dinner
I'm making it on Monday much to OH's delight ;)
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Thanks San. I haven't got a pressure cooker anymore so I'll have to boil it.
Trouble is I'm not sure what I've got, smoked or not. It's a frozen Danish joint with a lovely piece of skin on it so I might soak it o/night and then boil it to cook it (and save the water for soup) then roast it on a high temp just to crisp up the skin. Everyone seems to suggest throwing the skin away but I love it!
Guess it's trial and error. If the worst comes to the worst I'll just turn the whole thing into one big soup because that sounds better than the joint! Should freeze OK once it's cooked shouldn't it?
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It freezes fine. I sometime do portions of it for MIL and she puts it in the freezer.
For those that don't want the fat ... the birds love it ;)
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It's a bit close to Christmas but this evening I have prepared Christmas Puddings from the Nigella Christmas Recipe Book - hadn't got the appropriate Sherry so put Brandy in instead. It smells lovely.
Got 3 courses planned up to now for Christmas Dinner:-
1) Salmon & Cream Cheese Parcels with side-salad
2) Pork in Mustard Sauce, Roast potatoes, Peppers and Onions, Pigs in Blankets and home made sage and onion stuffing
3) Nigella's Christmas Pudding & White Sauce with Nutmeg and Butter
Christmas Day is the only day the diet is well and truly OFF.
Meggie
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Address and time dinner will be served please Meggie ;)
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Nigella's Ultimate Christmas Pudding is delicious ....... we had to try a spoonful.
To make things easier on Sunday, it's in portion sizes in the freezer - to stop us eating it during the week before !!
Meggie
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Just made a batch of my Mother's favourite Biscuits - Mum passed away 7 years ago and it's the first time I've made them since we lost her - Mum, they are as good as ever.
COOKIES
8oz SR Flour
4oz Margarine
4oz Sugar
1 Desert Spoon Syrup
1 Teaspoon Bicarbonate of Soda
Note:
For Ginger Cookies add 1 teaspoon ground ginger
For Chocolate Cookies add 1 oz cocoa powder and deduct 1oz Flour
For Coconut Cookies add 1 oz dessicated coconut and deduct 1oz of Flour
METHOD
1) Melt Margarine, Sugar and Syrup in saucepan over low heat
2) Add Bicarbonate of Soda and stir well - the mixture will turn stringy and white
3) Pour mixture into basin and add flour - If you are adding ginger, cocoa or coconut, do so at this point, using the adjusted quantities referred to at the beginning of this recipe.
4) Bring mixture together with fork and break off pieces with your fingers and roll into balls the size of walnuts
5) Grease baking sheet with a little oil to stop the biscuits sticking and place the 'balls', spaced out (as they will spread) onto the sheet.
6) Cook at Gas Mark 5, for about 10 mins - the biscuits will rise and crack before they are fully cooked.
7) Allow to cool and ENJOY.
Meggie
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Ooh, they sound nice, really fancy making some. Presume that they work with butter rather than marg? How many do you get from that recipe?
Bette x
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I forgot to ask, if i make the coconut ones, do i still have to use the syrup(i don't have any).
Yes loveydovey - the syrup is a necessity. I only use the cheapest
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Ooh, they sound nice, really fancy making some. Presume that they work with butter rather than marg? How many do you get from that recipe?
Bette x
Hi Bette - the recipe makes 24 or thereabouts. I've never used butter to make them but I don't see why it shouldn't work - let me know.
Meggie
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Mmmm. I can smell those cookies from here Meggie. I'm definitely going to have a go at baking them before Friday. Can't possibly fit it in before then. - I mean - What about MM? ;D
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LADIES - URGENT - BEFORE YOU MAKE THE COOKIES
MY MUM'S RECIPE JUST SAYS GAS MARK 5 - I USE 150 DEGREES ON MY FAN OVEN
GOOD LUCK AND SORRY
Megie
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Meggie my mum use to make biscuits with the same recipe, I even remember the biscuit tin they were stored in, and sneaking them :)
silverlady x
Almost forgot the best bit, scraping out the bowl and auguing with my brother whose turn it was :)
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Ladies - I've modified the recipe so no-one gets confused.
Meggie
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I just go for Tesco or another brand - not the Expensive one in the green tin
Meggie
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Gas Mark 5 is equivalent to 190Deg C (or 170 deg C for a fan oven). :)
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Well mine were a bit of a disaaaaaaaster darlings! I made them into teaspoon size balls as I thought they would spread out but they didn't so are more like tiny macaroons. I made another batch with dessert size balls but they didn't spread out either although they look a better size. Was I meant to flatten them into biscuit shapes?
They taste yummy though ;D
ariadne xx
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They sound like mine, Ariadne! Didn't spread and took about 20 mins at 150 Fan. I thought it might be because I used butter or because my Bicarb was a bit old! They taste ok though! Thought that they'd spread right out like Anzac biscuits which I've made in the past, so used two baking sheets but realise now that they would have fitted on one. Will see what OH's verdict is later but I'm happy to eat them all if he doesn't like them!
Bette x
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I used butter as well and my bicarb was new. My mixture was rather firm so maybe if it had been a bit sloppier they would have spread out. Prepared to have another go though once I've eaten all these ;D
ariadne xx
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LADIES - It's nice to hear that you've made the biscuits but I'm sorry that not everyone has had a success.
A suggestion - the mix needs to be soft so that when you roll it into walnut size balls it becomes glossy. It is possible that you need slightly more syrup. I usually heat my spoon over the gas burner and immediately spoon out a full DESERTSPOON of syrup into the saucepan - there will be no residue left on the spoon doing it this way. The 'mixl' will rise slightly on cooking and then 'crack' and spread.
I think it's a shame you've not all been successful - mine have on occasion been like macaroons too but if you decide to try again, let me know how you get on.
Happy Baking and so sorry I keep making mistakes - a bit of a meno head of late !!
Meggie
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Ah, I have re-read the recipe and see where I went wrong. My mixture wasn't sloppy because I creamed together the butter, sugar and syrup instead of melting it Doh!
I will polish off this lot and have another go ;D
ariadne xx
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Aha - full tablespoon of syrup - that's it - the original recipe said dessertspoon - I did wonder at the time! Mine didn't become glossy but seemed a bit dry. Still taste nice though - and OH thinks so too!
Bette x
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Bette - When you next make the Cookies, let me know if they work out OK.
Meggie
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I've made them twice since my first attempt failed due to me forgetting the recipe on the way from laptop to kitchen ;D
They are super and so easy. My son loves them and today my granddaughter helped me make a batch and she loved them too. We both loved them warm. I made the ginger version.
Thank you Meggie
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Aha - full tablespoon of syrup - that's it - the original recipe said dessertspoon - I did wonder at the time! Mine didn't become glossy but seemed a bit dry. Still taste nice though - and OH thinks so too!
Bette x
IT IS A DESSERTSPOON OF SYRUP !!!!
Meggie
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Help....
Daft question maybe, but have never made them before.
Plain or Self Rasing flour for Yorkshire Puddings? ::)
Thanks
Stumpy xx :)
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I use SR but not sure if that constitutes a true Yorkshire pud.
Do we have a true Yorkshire woman on here to set us straight? ;)
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Thanks San
There are such a simple dish (ingredient wise), but soooooo difficult to get right am told.
Stumpy xx
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It helps to think of something that makes you angry whilst beating the batter. Helps get the air into the mixture.
OH usually says 'are you thinking about me' ;D
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:)
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Plain Flour for Yorkshire Puddings ladies
Meggie
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Thanks Meggie
:)
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How will it rise if you put plain flour in?
Do you need baking powder then.
Honeyb
x
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Eggs make things rise too HB, and the fat is that hot it just sizzles & rises....making them tonight with chicken etc....fingers crossed they rise.
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The general rule of thumb is:-
4oz Plain Flour
Pinch of Salt
1 egg
Half Pint of Milk (or milk and water)
Lard or fat for the tins.
----------------------------------------------
My Mum gave me a brilliant recipe:-
4oz Plain Flour
Pinch of Salt
1 whole Egg plus 2 Egg whites (save the egg yolks for creme-brulee or similar)
1 Tablespoon full fat or semi-skimmed Milk
Water
Put flour in bowl, add salt, egg, egg whites and milk. Add water a little at a time until the mixture is smooth. Transfer mixture into a measuring jug and slowly continue to beat in more water until there is half pint of mix. Allow to stand, in fridge, for half an hour. Stir well. put baking tins in oven with oil/fat and when the fat is hot, fill tins with mix and ........ watch them rise !!
Hope you enjoy
Meggie
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meggie....I am confused (grown woman & never done Yorkies) ::)
The recipe I have says 3 eggs...
Stumpy xx
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The trouble is that every recipe is different. ::) I use Delia's recipe for Toad in the Hole batter:-
3 oz (75g) plain flour
1 large egg
3 fl oz (75ml) semi-skimmed milk
2 fl oz (55ml) water
I think that the most important thing is getting the fat really hot before you put in the better.
Bette x
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Yes also let the mixture stand for at least an hour, I find full fat milk best
Smoking hot fat
and into a hot oven
resist opening the door ;D
Ricky
Xx
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Yes I agree - many variations on 1 theme, just keep trying until you find one you like.
Some recipes with lots of milk make a tasty wetter yorkshire pudding, those with a lot of water end up crisper and dryer.
Let us know how you get on and if you open the oven when the fats hot BE READY FOR THE SMOKE ALARM TO GO OFF !!
I can taste and smell 'em from here.
Meggie
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Bought a pressure cooker last weekend so tonight I'm going to cook a piece of brisket in it - does anyone else have a PC and if so, any tips for me?
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My pressure cooker is an old hi-dome aluminium one with the weights on top.
Used to use it a lot for family meals like stew, mince dishes and boiling (gammon) joints.
Only tips i can think of -
i always put it at the back of the hob to avoid it being knocked off onto the floor and exploding.
One thing i had to use when we moved here was bottled water for stews etc because the PC being aluminum went blackish inside and the food tasted bad - this is due to our tap water here though which is ok in the non stick saucepans.
Brisket is really tasty.
Ghiro x
just remembered as well that i used non-stratch pads to clean it - not ordinary scouring pads which are too harsh.
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I cook mince, stewing steak, gammon and stewing lamb in mine. I also use it when we have a meat pudding. Without it we wouldn't eat the above. My nan bought us our first one as a wedding present. My mum always used one too. My aunt used hers to cook the christmas pudding in when she made it. Also good for making chicken soup.
It's worth checking the wear of the lid seal if you use it a lot. the hardware store R....t D..s sells these when they need replaced.
I love mine ... and OH loves what comes out of it ;D
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My pressure cooker is an old hi-dome aluminium one with the weights on top.
That has revived memories of my Mum's pressure cooker. We kids were petrified of it and I remember when the weight used to get dislodged by the pressure and steam would hiss out like some fire breathing dragon and my Mum would stand about 3 feet away and bash it back on with a wooden spoon, adding to its fearsome..ness for us kids.
ariadne xx
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Love mine too, and my large stir fry pan which has a glass lid with a steam hole.
I also have memories of my mum's pressure cooker and keeping out of the kitchen when it was steamimg with the pressure weight rattling away.
silverlady x
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I used to have one and used it a lot when I was a student. Used to love producing a whole meal quickly from one saucepan - meat in the bottom, veggies in the basket on top. My friend uses hers to make soups and jams/chutneys.
Bette x
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LOL, glad it stirred up some memories :) The brisket was a great success - really tasty and of course cooked in a fraction of the time. I don't suppose we'll use it an awful lot but might cook some gammon in it next weekend.
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I did this in my wok and added balsamic vinegar, it was delicious and very nutritious.
http://www.youtube.com/watch?v=lSLwNdPdZts
silverlady x
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Why is Toad in the Hole called that ???
Off to make a meat pudding for tomorrows dinner. Pop it in the pressure cooker tomorrow and 2hrs later Ta Da ;D
my nan use to boil hers for hours in a black caldron pot ::)
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For those at a loss as to yummy ideas ;)
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I made a carrot cake on Sunday. It was a Delia recipe and made with sunflower oil (trying to lower my cholesterol).
The recipe called for 200g flour and 50g desicated coconut but I don't like coconut so I replaced it with an extra 50g of flour. However the cake mix was very stiff (I added a couple of tablespoons of milk to get it to a stiff dropping consistency) and the resulting cake was a bit dry (it also called for a syrup glaze which would have made it a bit more moist, but I opted out of that).
Any ideas what I should have used to replace the coconut? Obviously the extra 50g flour was too much.
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This is almost exactly the same as the one I made LD but I did mine in a loaf tin! Yours sounds yummy but I'd like to avoid the cream cheese :'(
I'd still be interested to know what I could have used to replace the desicated coconut if anyone knows.
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Oh yes! That would have been good.
I couldn't think of anything else other than flour or oats!! ::)
Thank you!
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BBQ Ribs ( done in the oven)
These are finger licking good.
2 tbs soy sauce
2 tbs tomato ketchup
2 tbs runny honey
1 tsp paprika
rind of one lemon
juice of 1/2 lemon
flakes of chilli for a bit of a zing
Heat it all up in a small pan.
Paint on pork ribs and cook slowly at 140 degrees for 1 1/4 hours depending on how many ribs you have.
Serve with a baked potato and salad
Yummy
Honeyb
x
Put a splash of boiling water in the baking tray and keep topping that up. It saves it burning.
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That sounds mouth watering ... How many ribs for a serving (only ever had them as take-a-way)
Need to convert the 140c as I'm gas ::)
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BANANA LOAF (http://www.millan.net/minimations/toolminis/nana1.gif) (http://www.millan.net)
Preheat oven to 180 degrees C and grease and line a 1lb loaf tin
-sift flour, sugar and spices into a large bowl
-in another bowl mash bananas with the orange juice and add eggs and oil and mix well.
-add to the dry ingredients and mix well
-turn into prepared loaf tin and bake for 1 hour. Test with skewer, if it comes out cleanly the loaf is ready, if not bake a further 10 mins. (http://www.millan.net/minimations/toolminis/nana1.gif) (http://www.millan.net)
Can I just double check that it is a 1lb loaf tin and not a 2lb loaf tin. Seems a lot of flour for a 1 lb tin?
Bramble
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Crikey - it's going mad on here, everyone is putting up Recipes.
I'd better stop making Cup-Cakes and get on with something different.
Meggie
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I unashamedly pinched this from Saga magazine but it does look good!
http://www.saga.co.uk/lifestyle/food/fish/roast-cod-and-bacon-crushed-jersey-royals.aspx'smagnl=373&plac=010
silverlady x
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No need to boil the ribs...all the flavour is left in the water.
Ribs are very cheap.....costs me less than £5 for four of us.....just look for the ones with the most meat on them.
Just do them slow.
Honeyb
x
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Chicken and Mango salad with mango salsa
For a quick easy and ( dare I say it) quite impressive lunch to share with your girl friends
1 large ready roasted chicken from supermarket ( or roast your own)
3 large very ripe mangoes
Tub of mild tomato salsa ( fresh) from supermarket
Some fresh coriander chopped small
Bowl of nice green mixed salad ( lettuce, cucumber, avocado, rocket etc)
Maybe some lovely crusty bread
Strip off all chicken meat from the carcass in largish pieces and lay on a platter
Peel and slice 2 mangoes and add to the platter among the chicken pieces.
Peel and dice 3rd mango and mix with tub of salsa and add coriander.
Trickle this over the chicken and mango artistically - decorate with some coriander sprigs and a little rocket.
Serve with the salad and bread - and lots of wine!
This is a winner- tasty, quite elegant, very healthy and not too fattening if you miss out the bread !
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I always do my spare ribs in the slow cooker Loveydovey in a little of the sauce and then when they are cooked, I put more sauce on them and finish off in the oven for 15 mins to caramalise them if you like them like that. The meat just melts in your mouth this way.
Hannah
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Hi Ladies
Has anyone tried baking biscuits and cakes using olive oil or low fat spreads and also using replacement sugar such as Truvia? If so can you tell me if it works - do the cakes/biscuits taste like cakes and biscuits still? Am looking to lose some weight and lower cholesterol/glucose etc.
Would appreciate any recipes or being pointed in the right direction
Hannah
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I've made a suet bacon roll for tomorrows dinner. It's sitting in the fridge and will go into the pressure cooker when I get home from work .... 45 mins later ready. Just the food for this weather :D
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I make Meggie's Mum's biscuits twice a week now (Ginger variety) as my son and husband love them and take them to work. I do have one myself from time to time of course :ange:
Today I thought I would try and make chocolate chip biscuits using the same recipe. However, they have turned out to be chocolate, choc chip cookies because for some reason my brain did not tell me that if I stirred the choc chips into the mixture right after taking the saucepan off the heat, they would melt ::) So I baked the now chocolately mixture and then pushed some choc chips into each biscuit once I had taken them out of the oven.
A rather odd way to make choc chip biccies but do you know what....they are really yummy and I've already eaten FOUR!
Thank You Meggie :thankyou:
ariadne xx
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Ariadne - try the buscuits with a tabkespoon if dessicated coconut and chopped glace cherries - they turn out slightly thinner (because of the oil in the coconut) but it's another alternative .... I daren't make them at the moment because I am trying to lose weight. If you try this variety, let me know what you think.
Meggie
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Hi Meggie, I don't like coconut ;) and my son has asked me to carry on making my muddled choc chip variety as he really liked them. Yesterday I made the usual ginger variety and pushed the choc chip bits in just after the biscuits came out of the oven. I thought they were nice but son still wants the muddled ones where the chocolate melted into the mixture and then I pushed choc chips into the biscuits.
I'm also trying to lose weight and it's very hard. I do allow myself one or two biscuits a day though! Very hard to resist them when they are still warm.
I really like this method of making biscuits because you don't have to cream together the sugar and butter which I always find a pain. Its so easy just to melt it together with the syrup :)
ariadne xx
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Here's the recipe for Tropical Rice dessert which I've been making for years.
http://www.whitworths.co.uk/recipes/recipe_page?recipe_id=1299&sort_by=Alphabetical&keyword=tropical
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I've only read the first five posts and already I'm mentally in the kitchen of my own free will!!! Thanks Mrs P and everyone else for sharing their favourite recipes with us....I will be back with news of success! ;D
Hannah x
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Friends are coming over this evening and I will be serving:-
Tarte Alsace with Salad
Ham cooked in Mustard Sauce with veggies from the garden (Potatoes and Fennell)
Profiteroles
Very basic really but I didn't want to be in the kitchen all day.
You Ladies got any nice Recipes for me to try out?
Meggie
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Hi Meggie
I love Fennell too - how do you cook it though? I have had it raw in salads but have never cooked it.
Hannah
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Aberdeen Crunchies
4 oz butter
1 dessertspoonful syrup (or honey)
melt together in pan then add…………….
1 teaspoon baking soda
1 teacupful oats
1 teacupful plain flour
¾ teacupful sugar
1 tsp ground ginger (optional)
Mix well together and make into small balls and put on lined (or greased)
tin. Bake in oven 170 degrees (mark 3) for 15 – 20 minutes or until
golden brown.
Bramble
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COCONUT AND LIME LOAF
100 g (4 oz) Be-Ro Self Raising Flour
100 g (4 oz) soft tub margarine
100 g (4 oz) caster sugar
25 g (1 oz) desiccated coconut
1 lime, grated rind only
2 medium eggs
1 x 15 ml spoon (1 tbsp) milk
Topping:
2 x 15 ml spoon (2 tbsp) caster sugar
1 lime, juice only
coconut for sprinkling
Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease and line the base of a 1 lb. loaf tin.
Place all the cake ingredients, in a bowl and beat well until light and fluffy.
Spoon into the tin and smooth level and bake for about 45 minutes until risen golden brown and firm to the touch. Cool in the tin for 5 minutes.
Mix together the sugar and lime juice. Turn the cake out and stand on a plate. Slowly spoon the lime mixture over the cake allowing to soak in. Sprinkle the cake with coconut.
Decorate with extra lime rind for a colourful finish.
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Ooh, those sound nice, Bramble. :P
A couple of questions - is baking soda the same as baking powder and how big is a teacup?!
Bette x
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Baking powder and baking soda (bicarb of soda) are two different things.
A cup is a cup - not a mug! Off to measure the difference between cups and mugs.
Right - my cups are about 8 fluid ozs which is about half an inch from the top of my mugs. So if you don't have any cups, use slightly less than a mugful and as long as you use the same mark for all the ingredients you won't go far wrong.
Bramble
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like the sound of the bics. will put ingredients on shopping list ... ta :)
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Thanks, Bramble. If baking soda is bicarb of soda, I think that means the Aberdeen Crunchies are what I know as Anzac biscuits - I'll compare the recipe I have for those with yours! :yes:
I do a lemon drizzle cake regularly (Nigella's recipe) and often put orange in it too but I fancy trying your coconut one. :P
Bette x
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made lentil and carrot soup tonight. went down a treat with some french stick :)
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Hi Meggie
I love Fennell too - how do you cook it though? I have had it raw in salads but have never cooked it.
Hannah
I slice it fairly thinly, sprinkle with Olive Oil (just a little) and cook it in a frying pan, turning it to evenly brown it. Then when part cooked I sprinkle Balsamic Vinegar over it and continue cooking until it is tender - it takes about 20 mins depending on thickness. If we are eating Fennell with Chicken I cook the Chicken in the same pan, adding a stock cube and a little water. The chicken picks up the flavour of the fennel and I add water and creme-fraiche to make a creamy sauce.
There are ideas on the Internet if you wish to try an alternative way of cooking it.
Meggie
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Thanks Meggie for the tip - I have also heard of it being roasted too. We sometimes do roasted Med. vege (peppers, auburgine, red onion, courgette, cherry tomatoes, etc) so may stick some fennell in with that too.
Will try your way as well - like the sound of Balsamic vinegar with it.
Hannah
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Trying to make gluten free meals, today i made, Brown rice with tuna, peppers finely chopped. I was really surpised at how much better the brown rice was than if i had used white rice. Yesterday we had new spuds, salad, tuna again? red onion and boiled egg with a bit of dressing. Yummy, i'm enjoying these different ideas, i know i can use fresh meat too, but we could live on tuna, oh we also had, smoked salmon with philly and pots.
Eddie. x
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Real tuna or from a can?
Somehow I can't fancy the 'real' fish ::) - prefer to open a can and search for the bones :o
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I always use brown rice - favourite is with sweet and sour veg, sometimes with prawns added. :P
Bette x
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I prefer tuna tinned, in oil. How do you make sweet and sour veg Bette. Prawns hot or cold??
Eddie. x
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I just stir-fry the veg (sometimes include a fresh tomato and frozen peas) and add tomato puree (a friend uses tomato ketchup), juice from pineapple tin, sugar, lemon juice or cider vinegar and soy sauce. Hot water and a bit of veg stock powder. Add pineapple towards the end, thicken with cornflour and add prawns (usually use defrosted, frozen cooked ones) at the end to heat through. Sauce amounts are a complete guess, I'm afraid - just keep adding till it tastes right! ::)
Bette x
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Sounds yummy until the prawns went in. I just like prawns cold, but the veggies sound great.
Eddie. x
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I often wonder what the difference is: so from the BBC Cookery pages -
Bicarbonate of soda:
This white powder is an alkali (formally known as bicarbonate of soda) that, when combined with acid, produces carbon dioxide and tiny, fizzy bubbles.
Bicarbonate of soda is used in commercial cake mixes and flours to improve the effectiveness of another ingredient with which it is often combined – baking powder. When mixed with tartaric acid or lemon juice, it acts as a raising agent in baking.
Baking powder:
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali, bicarbonate of soda, and an acid, cream of tartar, plus a filler like cornflour or rice flour which absorbs moisture.
The powder is activated when liquid is added, producing carbon dioxide and forming bubbles that cause the mixture to expand. For this reason, it is important to get your cake mixture into the oven quickly once the 'wet' ingredients have been added to the 'dry' ingredients.
Self-raising flour is made from plain flour combined with a small amount of baking powder.
Prepare it
To make baking powder, combine half a teaspoon of cream of tartar and quarter of a teaspoon of bicarbonate of soda. This provides the equivalent of one teaspoon of baking powder.
To make self-raising flour add one teaspoon (or equivalent homemade) to 110g of plain flour.
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Thanks for the information CLKD - they say you learn something new every day - there's so much information on this Forum.
I love this thread ...... it'sall about
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it's all about ............ ??? <waves to Meggie>
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Slow Cooker Lancashire Hotpot
Serves 2
450g lamb diced
400g king edwards sliced
1 medium onion finely chopped
100 ml chicken stock
1 or 2 drops lea & perrin sauce (optional)
1 tablespoon seasoned flour
olive oil
Set slow cooker to high - with lid on, replace lid after every stage
Put a layer of potatoes (half) in base of cooker pot
Toss lamb in seasoned flour, brown in oil, place over potatoes in slow cooker
Sweat onion in pan that lamb was browned in, (5 mins), put onions over lamb
Put remaining potatoes over lamb
Pour stock over potatoes - it doesn't look enough, but it is
Cover and cook on High for 2 hours, then Low for 4 hours - 6 in total, though more doesn't harm
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Thank you :D x
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Hi going to cook the hot pot for hubby sounds hum ho loves lamb so please I found this site so much help and now recipes I used to bake cakes every week haven't done much lately with all these recipe will be doing a lot of baking thanks everyone this is all helping to cheer me up xx😍😍😍
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It's still here ::) - if you use the search button correctly ........
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hi all does anyone have a recipe for seed cake my nan used to make it and it was lovely but i dont even remember what seeds she used if only i had written her recipes down :( ie bread pudding, bonfire toffee, elderberry wine there again as i remember she never weighed anything she just used to know the amounts of everything by heart :)
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Hi,
It might be poppy seed cake - my Mum used to make it but I am afraid like you, I never wrote it down. You may get a recipe if you 'google' it ;) (http://;))
PN x x
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Old fashioned seed cake used to use caraway seed, my grandmother made it, it was the only cake she ever made.
Nigel Slater's classic seed cake
The recipe
Cream 120g each of butter and caster sugar until light and fluffy. Beat in 3 large eggs, then, when well mixed, add 1 tsp caraway seeds, 170g self-raising flour, 50g ground almonds and 2 tbsp milk. Scrape into a paper-lined loaf tin (20cm x 9cm x 7cm measured across the base) with a rubber spatula and bake for an hour at 160C/gas mark 3.
The trick
Cast aside all thoughts of generosity or the more the merrier. A pleasing seed cake is about how few seeds you add rather than how many. A pinch or two is all you need to flavour an entire cake. Caraway seeds are particularly pervasive, and too many will introduce a medicinal, musty quality to your baking.
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jane, thats it brilliant soon as i saw caraway seeds i remembered :) thats the one she used to make i will have to have a go at that recipe now although there will only be me that eats it :( o well more for me lets hope it keeps well thanks kerrie
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Hi
Has anyone got a good recipe for Christmas Cake please? I think Margaret said she was 'soaking' hers overnight in another thread? I need to make 2 and would like a tried and tested alternative to the one I usually make.
Thanks. PN x x
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anyone have a nice recipe for cherry cake the one with glace cherries in shop bought just doesnt taste the same thanks
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Anyone got a fool proof method recipe for mince pies ?can't get it right and the family start groaning when I say i will make them this year again many thanks
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BREAD MACHINE RECIPES
Here's a couple that I make a lot.
'Ciabatta' (Not at all like real ciabatta, but tweaking the flour would help with that, -just a good loaf though)
1tsp yeast
500g strong white flour
1tsp sugar
1tsp salt
3 tbsp virgin olive oil
350ml water
Put all in the mixer in the order you read them and do on the basic programme (not the quick)
Fruit loaf
1tsp yeast
500g strong white flour
1tbsp sugar
25g butter
2tbsp milk powder
1 1/2 tsp salt
2tbsp malt extract (can't get here so I use date molasses)
350ml water
Cinnamon to taste
then add 100g sultanas when the beeper goes
Cook on fruit programme but don't add fruit till beeper goes. This loaf is fab toasted and buttered.
I also make a bread with fried onions in and some herbs, great with soup.
Cooked on fruit programme, add onions when it beeps.
Did I mention I have a weight problem? LOL When I try to cut out wheat, the bread maker goes away :'( But it's never gone for long because I end up getting it out again and making something good for my husband.
Experiment with things to add, but be cautious about messing with the basic bread ingredient ratios because it might overflow, or fall flat......
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HELP PLEASE
Has anyone got a tried & trusted smooth plum sauce recipe. We had a plum sauce with a meal the other night and both of us loved it. I'd love to make some to have with our meal over Christmas/New Year.
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Bought a slow cooker at the weekend - does anyone have any favourite recipes for it?
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There's one further back in this thread, slow cooker Lancashire hotpot.
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Thanks Limpy, I'll take a look at it :)
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Anyone got a good recipe for fresh tuna steaks. They are just too plain on their own so they need a sauce of some sort.
Honeyb
x
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Not sure of the exact quantities but I think I have had them with a Salsa Verde type thing.
Seem to remember capers, shallots, parsley / coriander and possibly olives. All finely chopped, mixed in reasonable olive oil.
Can't be precise as somebody else made it ;D
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What about this one - I know it's not one of "ours" but it seems to be similar to what you are talking about Limpy :) http://www.bbc.co.uk/food/recipes/searedtunasteakswith_90287
Taz x
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When I do them I marinade them in a mixture of soy sauce, lime juice, a little olive oil. Some crushed garlic, lemon grass and some chopped chilli if you like it hot. Sometimes add some chopped coriander to that as well. The longer you can leave them in the more the flavour seeps in then just fry them in the marinade to your liking :)
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What about this one - I know it's not one of "ours" but it seems to be similar to what you are talking about Limpy :) http://www.bbc.co.uk/food/recipes/searedtunasteakswith_90287
Taz x
Looks very similar to me. :)
I particularly like the way he says to cook the Tuna pink in the middle.
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Got my stuff all ready.....thanks all....Will report back 're the taste.
Honeyb
X
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I unashamedly pinched this from another forum website, but it seemed to good not to share.
Serves 12
Prep time 10 mins
Cook time 25 mins
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Ingredients
125g plain flour
50g butter
3 beaten eggs
350g raspberries
300ml whipped double cream
100g honey
3 tbsp Drambuie
Icing sugar to dust on top Handy Hint
Any sweet liqueur can be used.
Method
1. Preheat oven at 200C/Gas mark 6.
2. Melt butter in saucepan, remove from heat and stir in flour, beating until mixture comes away from the edge.
3. Slowly add eggs, beating well.
4. Put the mixture into a piping bag with large nozzle and pipe into round cakes on a baking sheet, lined with greaseproof paper. You should get about 12.
5. Place into oven for about 25 minutes until golden brown. Remove and cut in half to let steam escape.
6. Mix raspberries and honey. Fold Drambuie into cream. Place raspberries and cream into bun, replace lid, then dust with icing sugar.
You can use other liqueurs, I though Baileys would be good also anything left over from Christmas.
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HEALTHY ROCK BUNS
SPELT FLOUR - 200g
BRAN - 100g
two thirds of a mug of SPLENDA
OLIVIO - 150g
175g DRIED FRUIT
l tsp BAKING POWDER
half teaspoon ground ginger, cinammon, nutmeg
PINCH SALT
5 pieces crystallised ginger chopped
1 egg
l tbsp milk
RUB OLIVIO INTO SPELT FLOUR, SPLENDA, SALT, SPICES & BAKING POWDER
ADD FRUIT AND GINGER
MIX IN EGG AND MILK
MOULD INTO BALLS AND PLACE ON GREASEPROOF PAPER ON BAKING TRAY
BAKE AT 170c FOR 17 MINUTES
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Thanks Milliemoo, I will give them a try. PN x x
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Hi All
I made the following vegetable soup last night for dinner along with some crusty bread in my bread maker - it was delicious and thought you may like to try it. It is quick and easy to make and is fat free as I do not add any oil/butter.
Homemade Vegetable Soup
Ingredients
3 large carrots or 4-5 smaller ones
1 large parsnip or 2 smaller ones
1 small turnip
The inside stalks of a celery including the leaves
1 medium leek
1 large onion
1 can of cannellini beans drained and rinsed
2 heaped tsps of tomato puree
Parsley – fresh or dried
1 Bayleaf
1 heaped tsp of corn flour dissolved in a tbsp of water
2 knorr chicken or vegetable stock cubes
Salt and white pepper to taste
Method
• Chop all the vegetables and place in saucepan or pressure cooker and cover with water (don't quite cover it if in a pressure cooker)
• Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
• Add bayleaf, 2 stick cubes, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
• Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes
• Serve with homemade crusty bread and butter and enjoy!
It is my own recipe - hope you enjoy
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:thankyou: sounds just right for this snowy day youngatheart!
Taz x
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Thank you too youngatheart, I have just printed vegetable soup recipe to try in my new pressure cooker.
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¼ cup dry whole wheat breadcrumbs
• ¼ cup grated fresh Parmesan cheese
• ¼ teaspoon seasoned salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon freshly ground black pepper
• ¼ cup unsweetened almond milk (you could also use skim milk)
• 2½ cups (1/4-inch-thick) slices courgettes
• Cooking spray
Directions:
1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
3. Place milk in a shallow bowl and dip courgettes slices in the milk, then dredge them
in breadcrumb mixture.
4. Place coated slices on an oven proof wire rack coated with cooking spray; place
rack on a baking sheet.
5. Bake for 30 minutes or until brown and crisp
I have made these and they are so delicious.
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I am addicted to them but I cheat and get them from my Health Shop :)
http://www.rawmazing.com/raw-food-kale-chips-9-ways/
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Key Lime Pie which I made today
1 pint of double cream
1 tin condensed milk
375 grams of digestive buscuits
150 Grammies of butter
6/8 limes squeezed
Mix double cream, condensed milk and lime joice in bowl with mixer u til quite thick. Not too much otherwise it will curdle
Make a cheesecake base with the biscuits and butter. Melt butter, crush the biscuits then mix together. Put in bottom of dish and press firmly with metal spoon. Pour over the cream, Leo it off, leave over night in fridge. And it's yummy next day. I make it for my fella who is American and he loves it
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This a recipe that I aspire too on hot summers days like we have are having at the moment, but I always just end up mixing elderflower juice with lemon juice and add cucumber mint and ice and then drink it through a straw ::)
http://theessentialherbal.blogspot.co.uk/2013/05/elderflower-champagne.html
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I have just made the most gorgeous Eton Mess style 'set' dessert...so easy, thought I would share! I got everything I needed in Asda.
This makes enough for four smallish portions, or two greedy ones.
All you need is
Strawberries (about half a supermarket punnet, hulled and quartered)
half a 250g tub of own brand marscapone cheese
Three own brand meringue nests, broken into chunks
block of own brand white chocolate
Melt the white chocolate bain marie style (I use a pyrex bowl over a pan of simmering water) and immediately add the marscapone - stir quickly until it is smooth and creamy. Then just add the strawbs and the meringue pieces, pile into individual bowls and chill. It sets quite firm, so is lovely with a big dollop of ice cream or pouring cream to loosen it up!
You can also use raspberries, but will need quite a lot as they stir away to nothing. You can make a gorgeous cheesecake with this recipe too - just make a Hobknob biscuit base, and pile on the mix. (You will need to double the quantities: two bars chocolate, more fruit and meringues and a whole tub of marscapone for a standard size cheesecake) As I say, it sets quite firm so you can cut it into slices.
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All I can say is YUM YUM YUM :)
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...it really is Silverlady....absolutely YUMMY. But no good for my thighs :-\ :P
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sounds delicious sweetpea, and if its no good for your thighs then i will be ok as all my fat is around my tummy, my thighs are ok ;D ;D
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Curry as per DH
2 chicken breasts
Slice
chop ginger and garlic - stir in a little olive oil
chop onions - add to the above (optional)
empty half a can of coconut milk into the pan (optional)
add chicken breasts
salt
pepper
spices .......... DH has a drawer full :o
cook slowly stirring occasionally
serve with rice or naan bread
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thanks clkd i will have a go :)
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Can he be more specific as to how much and which spices CLKD? Also how many onions and how much ginger. I know that most "own recipes" are guess work but if the proportions are wrong then the flavour varies loads.
Taz x
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I find the jars of curry paste to be very good. I don't mean a cook in sauce but a ready mix one.
You have to buy so many spices to make an authentic curry and unless it's something you do regularly than they go off quickly. I have jars lurking in the back of my cupboard that have only been used a couple of times.
Of course you can grind your own but to my mind life is too short for a mortar and pestal. ::)
Does your hubby use the usual CLKD...turmeric, mustard seed, cumin....the list goes on and on depending on what region you like.
Honeyb
X
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I'm just making the 'HRT cake' my doctor gave me the recipe for, I posted this recipe a while back but if it's good (and it certainly smells like it will be!!) I'll post it again. I've made a few tweaks.
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Curries - he uses guess work. So if he made chicken curry every night for a week it would taste differently every night.
Coconut milk; cumin; turmeric ....... I actually don't know which spices - no input I'm afraid. If I do remember I will ask him.
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This is an amazing curry....actually tastes a bit like M&S Tikka Masala which I love :)
If you regularly make your own curry you will have most of the ingredients in the cupboard.
1-3 tablespoons butter or oil
1 onion, chopped very fine, or grated, (or whizzed in chopper)
2 - 5 cloves garlic, minced (to taste)
3 teaspoon curry powder of your own strength choice (I use mild, but I may make xxx hot and feed to errant son this weekend. Heh heh heh)
1 teaspoon ground cinnamnon
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon garam masala
1 bay leaf
half a teaspoon fresh ginger root
good pinch of sugar
quarter teaspoon salt
1 tablespoon tomato paste
1/2 cup natural yogurt
1/2 cup soured cream
3/4 cup canned coconut milk (Asda, Kingfisher)
1/2 lime, juiced or 2tblsp bottled lime juice
1/4 teaspoon cayenne pepper (omit to taste, its hot. Son is getting the whole bottle.)
4 cardomom pods and cumin seeds...optional
2 skinless chicken breasts, cubed
Method
Heat fat of choice in large frying pan. Add onion and saute until fragrant and then add garlic. Add all curry powders - cinammon, paprika, bay leaf, ginger, sugar and salt. Stir around for about 2 mins until combined - it should be like a thick paste.
Use food processor, mixer or or wand to puree together soured cream, yogurt, coconut milk and tomato paste.
Add chicken and above mixture to pan. Add pods and seeds
Bring to boil, turn down heat, add lime juice and simmer for 20 mins
remove bay leaf
Stir in cayenne if using...
Finish with more lime juice to taste and serve with pilau rice
(Actually tastes better fridged, and served next day...if you can wait)
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sweatpea, thanks for this, we love tikka masala, i am going to write all ingredients down and get what i am missing tomorrow and try it out.
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This is not my own, but I am certainly going to make it up for Winter sore throats
http://catherineboley.blogspot.co.uk/2009/08/preparing-for-winter.html
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Another idea I am going to try
http://www.marksdailyapple.com/sausage-and-eggs-to-go/#axzz2gLDcBqjh
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Just appeared on my facebook, this one I am definitely making for Christmas.
http://ohmyveggies.com/recipe-roasted-brussels-sprouts-apples/
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I sort of have a love/hate relationship with brussel sprouts. This sounds good though so may well try roasting them.
Wonder if that might cook the farts out ::)
Even the dog won't sit next to me. :scottie: :hotflash:
Honeyb
X
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I love sprouts but as you say the after effects can be a bit off putting - mind you being the only female in a house full of males I can't say they'd notice!!
Just for you Honeybun http://www.telegraph.co.uk/science/science-news/9760180/Could-Brussels-sprouts-become-flatulence-free-vegetable.html
Taz x :bounci: :bounci: :bounci:
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Less methane would be a definite improvement Taz.
We grew them this year and with my IBS being the way it is I would not dare eat them.
Sprouts anyone, going very cheap ;D
Honeyb
X
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oh I love brussels will just have to try that ::)
who cares about the side :-* affect
so glad I found you all
I feel better allready
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There are over 200 varities of sprouts grown in the UK ;)
Chicken Tikka Marsala is an English recipe ;)
I have a Tibetan recipe which begins with 1 large can of tomatoes :o
put into a pan and simmer
lightly fry onions/garlic/chopped ginger
add to tomatoes
lightly salt
black pepper to taste
chilly powder
simmer until the mixture thickens this can take several hours
cool and store in fridge over night
serve cold with a meat platter ........... watch out for the bite ;D
and yes they have tinned tomatoes in Nepal - I asked ;)
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Thanks for that one CLKD - I'll give it a go when hubby gets back from his latest trip. Can you use fresh chilli's in it rather than powder?
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I make these often, love them hot or cold
http://www.accordingtoelle.com/2013/06/crusty-parmesan-herb-zucchini-bites/
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I have a lot of Lavender bushes in my garden and love them, they are starting to flower now.
Here is a recipe I am going to try this summer.
http://www.smallfootprintfamily.com/lavender-lemonade-with-honey-recipe
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:bounci:
Did you try the lavender recipes SilverLady? Heacham Lavender Cafe has lots of scones, jams, ice cream …….. as well as the 'usual' flavours
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Anyone got a good recipe for fresh tuna steaks. They are just too plain on their own so they need a sauce of some sort.
Honeyb
x
I know this is a year late but try this recipe, simple and tasty.
Tin chopped tomatoes
Tin Peas
Salt & Pepper to taste
TUNA Steaks
Drain peas and add to tomatoes then add salt & pepper
Pour over tuna steaks
Cook in open pan until steaks are cooked to your taste.
We love this easy-peasy recipe
Meggie
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Thanks Meggie....sounds nice.
We had fish and veggie kebabs on the barbie last night although they can be done under the grill.
Salmon
Monkfish or any other firm white fish
Large prawns
Peppers
Cherry tomatoes
Onions.
Cut fish into chunks and thread onto skewers separating each with tomatoes veg .
Juice two limes and mix with a glug of olive oil. Pour over fish and season leave to marinate for a couple of hours. Cook for about ten mins and serve with crusty bread and salad.
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Meggie and HB those meals sound delicious, will certainly make them though will have to grill as don't have Barbie.
CLKD not got round to making lavender drink yet, being lazy and buying elderflower and rose from supermarket, I picked up some apple pear and peach fruit juice from Waitrose today.
Have picked lots of lavender though and have in the house.
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This is from a very old Saînsbury's recipe book - it's quick, cheap and healthy :)
Serves 2
Boil enough pasta for two. Meanwhile heat through contents of a small tin of tuna in oil (drain the oil first) and a small tin of anchovies in a generous amount of olive oil. Season with pepper and add chopped parsley for colour.
Buon appetito.
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Lived on Brewers Yeast powder when I was younger, fantastic for skin and hair, now I am going back to it to mix with Smoothies.
http://www.mindbodygreen.com/0-7360/5-reasons-why-im-obsessed-with-nutritional-yeast.html
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Thought this looked so good
http://foodmatters.tv/content/rosemary-and-thyme-loaf-gluten-free-recipe
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Great looking for more glutrn free recipes
X
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This is a stuffing that i have used in a Turkey at Xmas for several years in the main cavity of the turkey. Everyone prefers it to other stuffing i've tried.
I have found that HALF of this recipe is enough stuffing for a 13 odd lb turkey - the stuffing binds together when cooked and the butter in it keeps the turkey moist - remaining stuffing is nice the next day too with cold turkey.
MIXED-GRAIN RICE STUFFING
2 X 135g pkts Countrywild rice (blend of brown and wild rices)
125g (4oz) Butter
1 Onion, peeled and finely chopped
2 Carrots, peeled and finely diced
1 Stick celery, finely diced
1 Garlic clove, peeled and chopped
125g (4oz) lightly smoked bacon , diced
Cook the rice according to the pkt instructions.
Meanwhile melt the butter in a pan then add the onions, carrots,celery and garlic.Cook for 2-3 minutes until the vegatables begin to soften.
Add the bacon and cook for another minute.
Stir this mixture into the rice and season. Allow the mixture to cool before using to stuff the turkey.
The texture will be a little crumbly but when cooked with the turkey it swells and binds together.
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This is a recipe for leftover Turkey that really doesn't look very appetising but tastes quite nice. An old Marguerite Patten recipe so all in ozs i'm afraid.
TURKEY A LA KING - 20 minutes cooking time - serves 4
2oz Butter or margarine
2oz mushrooms
Half to 1 red or green pepper
1oz extra butter or chicken fat
1oz flour
Quarter pint milk and Quarter pint chicken stock OR Half pint milk
seasoning
1 egg
8 - 12 oz cooked turkey
2-3 tablespoons thin cream
To serve - Hot buttered toast
Heat the butter in a pan, add the sliced mushrooms and sliced pepper ( seeds and core removed) and cook
gently until tender.
Make a sauce of 1oz butter flour and milk season well.
When the sauce is thick add the egg and cream blended together.
Cook gently without boiling for 2-3 minutes.
Add the turkey, cooked mushrooms and pepper and heat together for a few minutes.
Serve on hot buttered toast.
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I made two batches of mulled wine this Christmas. I love the stuff - it's warming, festive - and soothing if you've got a cold.
Here's how I make it:
1 bottle red wine - a decent label (at a reduced price, if you can get it) makes all the difference
1 litre smooth fresh orange juice
3 tbsp caster sugar
2 sachets mulled wine spices
1 large orange, sliced
Pour wine and orange juice into heavy pan. Add sugar and mulled wine spice sachets. Stir gently to mix together. Place slices of orange on top. Put on to a very low heat and leave to simmer gently for about an hour +. When ready, it should be hot but not boiling. Decant into heatproof glasses.
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Not been through all the recipes so apologies if this one has come up before - but its one of my favourites and really quick and easy with minimal washing up- handy for using up over ripe bananas - I usually add a teaspoon of mixed spice to it gives it a lovely flavour
Banana Loaf
Ingredients
125g butter
150g caster sugar
1 teaspoon of vanilla extract
1 egg, beaten
2 very ripe bananas, mashed
190g self raising flour
60 ml milk
Method
Grease & line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat
Remove from heat and add the mashed bananas, mix well
Add the beaten egg, mix well
Stir in the flour (& spice if using) and milk
Pour into the prepared tin, sprink with some demerera sugar to give a crunchy top if desired
Bake at 170C/150C fan/Gas 3 for 35 mins or until skewer comes out clean
Really is delicious!
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just noticed this recipe and i happen to have 3 over ripe bananas will have to be made in the morning :) just dont like shop cakes always seem dry, apart from fresh cream cakes of course :cupcake:
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Hope you like it! I could eat it all day!
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havent made a start yet but iam sure we will love it do you need to butter it like malt loaf or is it nice on its own ?
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Personally I eat it as it is - but I guess you could butter it - its lovely warm....
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Lunch box snack in seconds.
Coconut yoghurt, frozen berries, chia seeds, coconut oil, vanilla bean and a splash of maple syrup.
Blitz, put in little pots and refrigerate overnight. Top with berries and toasted coconut chips.
Easy, nutritious and totally yum!
:)
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My home-made onion pickle (as opposed to pickled onions..!):
I love red onions, be they cooked or raw. ::) My favourite way to eat them raw is chopped up small, with tarragon and balsamic vinegar and left to mature in the fridge for a day or so. Great with steak. I dare you to try!
D.
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My home-made onion pickle (as opposed to pickled onions..!):
I love red onions, be they cooked or raw. ::) My favourite way to eat them raw is chopped up small, with tarragon and balsamic vinegar and left to mature in the fridge for a day or so. Great with steak. I dare you to try!
D.
Sounds delicious!
The last time I had a stinking cold, we went to an exhibition and there was a stand selling Middle Eastern food. I bought some concoction that had raw garlic, (probably raw) shallots, leeks and a heavily spiced tomato based sauce. It was delicious although very tart, but it shifted my cold quicker than I could say Lemsip. I'll have to see if I can find the recipe sometime.
GG x
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just a quick question :) how long does homemade vegetable soup keep in the fridge just made some but other half wont eat veg so, wanted to keep the rest in the fridge, but i do get a bit ocd over food going off :-\
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Think it will keep for a few days or so, assuming it's not got cream in it.
Well, I have in the past with no problems.
You could always freeze some for future use..........
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It will keep for three days maximum in the fridge. Just make sure you bring up to the boil for a couple of minutes to make sure it's heated through.
As Limpy says why not freeze some, that's what I do.
Honeybun
X
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thanks all, 3 days should be fine as i will have it for lunch each day :)
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Anyone got a good moist coffee cake recipe please?
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DD makes most of our 'pizza'-type meals using Naan bread with tomato paste and what ever is to hand plus a good quality hard cheese.
We buy bottled tomatoes or paste as well as pesto (yuk) from Italy. In the Summer we use buy whole tomatoes and throw them into the freezer when they are 'on special' offers. Same with peppers. He is growing a yellow cucumber and chilly peppers.
Sorry - haven't made cake for years : did you find one and do you need a taster ?
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Recipe for ..Carrot Cake.....
Ingredients........
175g light muscovado sugar
160 g sunflower oil
3 large eggs
140g grated carrots
100g raisins ( optional )
Grated zest large orange....keep juice for icing
175 g self raising flour
1tsp bicarbonate soda
1tsp cinnamon
1/2 tsp nutmeg
Method
Preheat oven to 180c . Gas4. Fan160c....
Tip sugar into a large bowl,pour in the oil,and add eggs. Lightly mix with wooden spoon. Stir in grated carrots,raisins and orange rind..
Mix the flour,bicarbonate of soda and spices, then sift into the bowl..Lightly mix all ingredients. The mix will be almost runny.
I then pour into twelve muffin cases ( use muffin tin )
Or you can cook in lined seven inch square cake tin....
Mix icing sugar and orange juice and drizzle on the top when cool.....
EAT AND ENJOY 😀
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Has anyone got a good,foolproof Christmas pudding recipe ? ;)
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Try the Mary Berry recipe. She usually gets things spot on with no hassle.
Honeybun
X
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Thank you Honeybun never thought of her,I will scurry off to look .
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Anyone got an easy recipe for gingerbread? We want to make some biscuits for the tree in the next few weeks and decorate them :)
Libby
x
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What is saukeraut ? and why?
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Need some ideas for main meals ladies instead of the same old stuff I churn out !
Give me some inspiration please ::)
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Obviously everyone is as jaded as me !
:rofl:
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Here is a recipe we love. Less sugar and egg than a standard fruit cake. It's quick and easy.
Fruit tea loaf
Line a 2lb loaf tin. Preheat oven to 180 degrees C
8oz self raising flour
pinch salt
4oz caster sugar
4oz margarine
2 eggs
4 tablespoons semi skimmed milk
8oz dried fruit
half teaspoon each cinnamon and ginger or grated zest of an orange
place flour, salt and margarine in a bowl and rub margarine into flour (or use a food processor)
add sugar and fruit and spices and mix well
beat eggs with the milk and add to the dry ingredients
mix well so make a soft consistency
transfer to loaf tin
sprinkle top with a little sugar if desired to make a crunchy topping
Bake for 45 minutes
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>hands over plate< ........ with cream?
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maybe not but is nice buttered :)
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:thankyou:
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Saukeraut, did you ever find out what it is?
It's German in origin. Shredded white cabbage, salted and packed in white vinegar. Tried it, but not to my taste.
Hope this can give an answer.
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Need some ideas for main meals ladies instead of the same old stuff I churn out !
Give me some inspiration please ::)
If you don't mind carbs this is a quick but delicious one I made up - you can vary according to your tastes.
Large bunch cherry tomatoes- keep on vine
1 packet feta cheese
Small packet of Parma ham ( any cured Italian ham will do)
Pasta - spaghetti/tagliatelle or whatever you prefer I've tried most with this recipe
Drizzle tomatoes with plenty of olive oil and roast for 20/25 mins
Boil pasta to your liking - I like al dente
tear ham apart into smallish pieces and fry quickly in olive oil until crispy
Remove vine from tomatoes and press them lightly with a potato masher to bring juices out
Add pasta to ham in pan
Add tomatoes and juice
Add crumbled feta and stir😋 Serve with salad and garlic bread
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Yummy yummy Daisy B. Definitely going to try this. Thanks for post
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Yummy yummy Daisy B. Definitely going to try this. Thanks for post
let me know what you think x
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Thanks Daisy
B. Tried your recipe and it is delicious 🍝🍝🍝
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Glad you enjoyed it! X
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Here's one of my favourites.
One small cauliflower boiled till soft then chopped roughly.
One jacket potato with a knob of butter
A couple of tablespoons of shop bought curry sauce or you can be braver than me and make your own curry sauce lol
Heat the sauce and mix with the cauliflower
spoon over the jacket potato.
Tuck in,a really nice lunchtime treat that I enjoy.xx
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Just discovered Salmon Pasta with mascapone/tomato vodka sauce...easy , yummy and a bit different, the vodka gives it a kick
For the sauce:
Chopped flat smoked salmon
Two big spoons mascapone cheese
Passanda tomato sauce (in a carton) or can tomatos or half a jar any plain tomato sauce
Half tin kidney beans (or adzuki beans or broad beans are nice too - both in tins!)
Magic ingredient....couple of caps of vodka
Dash worcester sauce
Lots of black pepper
Just mix above together & mix well with with cooked Tagliatelle or Linguine in a big saucepan
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If you like salmon.
Two salmon fillets
Two tablespoons of sweet chilli sauce mix with two tablespoons of olive oil..
Salt and pepper salmon then pour over sauce
Wrap in tinfoil so no splashes and pop in oven 280 for around 20/25 mins
It tastes so beautiful served with new baby potatoes and broccoli.enjoy!
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Lime drizzle cake (from Levi Roots' Food for Friends) Ive made this cake many times and its really liked.
125g butter
225g self raising flour
125g caster sugar
2 eggs
zest and juice of 3 limes
juice of another 2 limes
100g caster sugar
Rub the butter into the flour until it forms a breadcrumb like mixture, then stir in the 125g sugar, followed by the zest and juice of the first three limes, and eggs. Pour the mixture into a greased and lined 8×8″ square tin and bake at 180 degrees for about 30 minutes, or until risen, golden, and springy to the touch.
While the cake is baking, make the icing by stirring the remaining 100g sugar into the juice of the two limes. When the cake comes out of the oven, poke it all over with a skewer and then pour the lime sugar mix evenly over the top. Leave to cool then cut into squares.
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Bring Me Sunshine - that sounds like my perfect cake ! Bookmarking that for next time we have visitors - thank you 😊
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:bouncing:
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I have a really sweet tooth, but have to cut down on sugar and all thing bad for diabetics,
I have recently been told i am pre diabetic, only slightly but would be interested in any recipes, that are suitable,
Trying to stop myself getting type 2 diabetes
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Who told you? You should have access to a diabetic nurse or have a look-see on the various support web-sites? A friend of mine was diabetic when the weather was really hot (lives in Oz) but in the cooler months, her sugars went back to within normal limits.
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It was the practice nurse at my surgery, she said nothing to worry about yet as only 2 markers above normal bloods
She just gave me a leaflet, and said to cut down on sugar and carbs
I have no diabetes in my family, but have put a bit of weight on recently,although i am only 9 stone,i am usually 8st-8.5, i am trying to lose about 7lbs
When i went to my Drs a few weeks ago he never mentioned it and i never thought to,
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So contact one of the UK-based diabetic groups? Quicker probably than asking for a dietician appt. or speaking to the appropriate Nurse ::).
Diet
Exercise
Hydration
Exercise
Lots of fruits and veg.?
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I do look on the Diabetes websites, and look for food that is Diabetes friendly, i love all veg, but don't like fruit at all except for strawberries, which i believe are full of Vit C, which i am not supposed to have because of having too much iron, which Vit C helps to build, however i do eat them,
My eldest son has recently been diagnosed with type 2, and is now on a strict diet and medication,
His is probably hereditary, as his grandmother on his fathers side had it, not sure about anyone else in that family, no one in mine as far as i know, don't many extended family, but sisters, brother and mother didnt have it
I don't do much cooking as i am on my own, so like simple things,
I sometimes do a sunday roast as my 2 younger sons often come for a meal on a sunday,
Not supposed to eat much meat either, [or green veg] but not a big meat eater anyway, so that doesn't bother me too much,
I really eat what i fancy at the time, but i am really struggling to cut out cakes,[especially cream ones] have cut down drastically on chocolate and fudge, which i love
Also cut sugar out of my coffee
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So get son to copy what is suggested?
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Hi jaycee, there is evidence that intermittent fasting ie the Fast 5:2 diet can reverse pre diabetes. It might be worth having a look into it. It recommends a generally healthy diet and 800 calories over 2 days (myself and OH have been doing it since Jan for general health & weight loss reasons). We both did it 4 years ago pre holiday abroad but the more we have read up on it (michael mosley's books are really good) the more common sense it seems (to us anyway!!).
Ps the 800 calories is not as bad as it sounds if you shop savvy, eat plenty veg, salads, soups etc.
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Hi Foxylady,yes that is what i am looking into ,i am already working out what and how i am going to do it,thanks for the suggestion though
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jaycee when myself and OH did it originally it was 600 calories for women, better now the 800. The newer version has some variations you can choice to follow, or not. I don't have anything to eat after my dinner, so fast from 6pm to 8am the following morning but it depends on your lifestyle what suits you. My OH likes a supper so doesn't do it like that but he isn't a breakfast person!
It's like any change of lifestyle it depends how motivated you are to make that change how you will find it. Let me know how you get on, can share tips if you decide to give it a go.
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Thank you Foxylady, i am already leaving 16 hours between meals,i rarely eat after 6pm and dont eat again until around 10 am anyway, but have struggled not to buy anything sweet for the last 2 days, and cut the sugar in my coffee, only used 1 flat teaspoon anyway
I can usually lose weight easier than gaining it
Last year i was trying to put some on, then just before Christmas put more than half a stone on,
I have willpower so i expect it not to take too long,it is just a matter of eating the right things now
Still only in a size 10, but have put quite a bit on my bust,[which i dont mind] it's the bit under my ribs i need to lose
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I never had a belly until the last 3 years but it has definately reduced and almost back to 'normal', been going to a pilates class which has helped. I have always had a sweet tooth but to be honest have rarely felt tempted, I usually give myself 1 day a week where I will have a cake/pudding/choc, although not always stuck to that ;D. I think if you keep in mind why you are doing it that it keeps you motivated (most of the time anyway!!).
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Description
Cranachan is a traditional Scottish dessert.
It was originally a celebration of harvest, made following the raspberry harvest in June. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky.
It has been called 'the uncontested king of Scottish dessert'. [Wikipedia]
Main ingredients: Whipped cream, whisky, honey (preferably heather honey), raspberries, oatmeal
Place of origin: Scotland
>hands over large dish< ;D
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That dish sounds lovely CLKD just the kind of food i like unfortunately ;D
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jaycee - 17 hours is FAR TOO LONG! the body is not meant to fast. We are hunter gatherers ..........
8 hours overnight is sufficient. The body needs calories in order to repair muscles etc. which is done whilst we sleep. If I went more than 5 hours without something I wouldn't get out of bed in the morning and panic would set in :'(.
One is starved after mid-night prior to elected surgery - I know of one man who went into cardiac arrest because he was starved all day, the theatre was being used for emergencies and no one thought to feed him :-\. His op was pushed back and back from 8.30 a.m. and in the late afternoon he was quite poorly. He did recover but lessons were learnt.
I think Cranachan is a bit sweet, even for me ;D but I would give it a try 8)
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DAMPFNUDELN
This is a pudding that I remember well, from our time living in the Rhine Valley. Can't believe that my new copy of the BBC History mag has printed the recipe. So here it is and it is absolutely delicious.
For the dampfnudeln
150ml milk
90g caster sugar
7g sachet fast-action yeast
400g plain flour
1 large egg, lightly beaten
70g unsalted butter, melted.
For the poaching liquid
250ml whole milk
50g sugar
50g butter.
METHOD
To make the dumplings, heat the milk to lukewarm. Stir in one teaspoon of the sugar and the dried yeast and leave in a warm place for 10 minutes until bubbles begin to appear on the surface.
In a mixing bowl, combine the flour, the remaining sugar, egg, butter and the yeast mixture. Stir with a spoon before using your hands once the dough starts to come together in a ball. Tip onto a lightly floured surface and knead until smooth and springy. Put the dough in a greased bowl, cover with film and leave to rise for one hour.
When the dough has almost finish proving, prepare the poaching liquid. Put the milk, sugar and butter in a lidded pan and heat until the butter has melted and the sugar is dissolved.
Divide the dough into eight equal portions and shape into balls. Pop the dumplings into the liquid, making sure they are sitting on the base of the pan with a little space in between each one. Replace the lid and don't remove it for the firs 25 minutes of cooking. Keep the heat low under the pan so the dumplings are poaching.
After 25 minutes, check the tops of dumpling feel firm, then remove the lid and cook for a further 5 minutes. Serve immediately, ideally with vanilla sauce or custard. (vanilla blancmange powder, made runnier is ideal)
Recipe can also be found on bbcgoodfood.com
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Thanks Shadyglade. That looks great. I made German schnupfnudel and they are delicious. Mash potato mixed with chickpea flour and tapioca flour. Roll out, cut and roll out bite size bits and throw into salted boiling water. Finish in frying pan. They are so nice.
Check out elavegan.com its where I got the recipe and she has some really lovely things there that I think you may like. X
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Two Ingredients, Gluten Free Biscuits
250g Almond flour
2 bananas
Blend together
Use ice cream scoop to portion out on baking tray
Bake for 20 minutes 160 fan, gas mark 6
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Can anyone recommend a good vegan cook book with pictures. Mine doesn't have pics. I have enough trouble WITH pics never mind having to guess what it looks like too!
Thanks x
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Has anyone heard of or used 'yuzu' sauce?
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Yes, it’s Korean, it’s citrus so acidy and easy to make
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Ooh can you share the ingredients/ how to make?
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acid reflux/GERD. I have this and would appreciate any recipes that you have found are good for this and a low alkaline diet. Wheat is absolute no no!!! Anyone use cornflower for baking and had success? x
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Me too, Ange.
I find that Thai Jasmine rice helps because it's bland and gentle on the tum. Sometimes it's really all I can bear to eat until the acid subsides. Also, my go to thing is those Wrigley's Extra Mints. Suck two - they're hot and will help settle the acid.
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I'm on a wheat free diet too,down to wheat allergy,the gf flour isn't great but if you add xanthan gum it helps a little :)
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As return of tesco stuffing mentioned in another thread ! i thought i would post this Mixed Grain Rice Stuffing recipe. :)
One i tried with our christmas turkey one year and then continued to make it year on year as everyone liked it.
The butter inside it keeps the turkey meat moist. With a roughly 13lb turkey I did end up using half the recipe as usually did sausagemeat in neck end as well. Sometimes upped the garlic as well.
Nice cold the next day also.
Mixed Grain Rice Stuffing
2 x 135g packets of Countrywild rice (blend of brown and wild rice)
125g (4oz) butter
1 onion peeled and finely chopped
2 carrots peeled and finely diced
1 stick celery finely diced
1 garlic clove peeled and chopped
125 (4oz) smoked bacon diced
Cook the rice according to the manufacturer's instructions.
Meanwhile melt the butter in a pan, then add the onion, carrots, celery and garlic. Cook for 2 to 3 minutes until the vegetables begin to soften. Add the bacon and cook for another minute.
Stir this mixture into the rice and season.
Allow the mixture to cool before using to stuff.
The texture will be a little crumbly but when cooked with the turkey it swells and binds together.
(Countrywild rice probably no longer exists but there are other wild rice blends)