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Author Topic: The MM Recipe Exchange  (Read 128222 times)

CLKD

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Re: The MM Recipe Exchange
« Reply #300 on: July 21, 2019, 05:13:54 PM »

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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Changes can be scarey, even when we want them!

Shadyglade

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Re: The MM Recipe Exchange
« Reply #301 on: January 20, 2020, 03:13:19 PM »

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
« Last Edit: January 20, 2020, 03:33:44 PM by Shadyglade »
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Jari

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Re: The MM Recipe Exchange
« Reply #302 on: February 08, 2020, 10:23:40 AM »

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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Shadyglade

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Re: The MM Recipe Exchange
« Reply #303 on: April 27, 2020, 04:10:48 PM »

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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Jane50

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Re: The MM Recipe Exchange
« Reply #304 on: August 18, 2020, 04:20:56 PM »

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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