Off Topic > Food & Drink
Recipes
Pete:
Shall we start up a recipe book here, like on ACF? Indeed there's a lot of useful stuff on there which could be copied across, if people have no objection...
Slim:
200g (or thereabouts) plain flour.
Add a glug (2 tablespoons) of vegetable oil.
Whisk in enough cold fizzy lager to get a texture like thick emulsion paint.
Use straightaway.
The batter can be seasoned with salt & pepper if needed or add some chilli.
For a sweet filling (apple rings, etc) add some sugar 2-3 spoons.
Julian:
Bread Pudding
225g (8oz) Stale brown bread
110g (4oz) Raisins
50g (2oz) Brown Sugar
50g (2oz) Butter
½ tsp Mixed Spice
1 Egg
Milk
Pre-heat oven to 170°C
Break bread into small pieces; soak in cold water at least 1/2 hour
Strain to get rid of excess water
Place into a bowl and mash with a fork.
Add the dried fruit, sugar, and mixed spice, mixing well.
Add the egg and enough milk to enable the mixture to drop easily from a spoon.
Place into a greased baking tin.
Bake for about an hour or until slightly firm to the touch.
When done turn out on to a hot dish.
Leave to cool and dust with sugar.
Julian:
Cheese & Onion flapjack
2 eggs (beaten)
50g butter
150g grated cheese
1 diced red onion
140g porridge oats
Melt the butter and stir in the porridge oats. Add the rest of the ingredients, mix and press into an 8 inch tin.
Bake for 30 - 40 minutes at 180 degrees.
tiermat:
Mild Tuna Coconut Curry with Lemon Rice
2 Tuna steaks (approc 2cm thick)
tin coconut milk
water
1 tbsp groundnut oil (or other flavourless vegetable oil)
1/2 onion (chopped fine)
4oz (approxs 1/4 of a whole one) butternut squash, peeled, de-seeded and cut in 1cm dice
4-5 leaves savoy cabbage, cut into 1/2cm strips
1/4 tsp chili powder
2 cloves garlic (or 1 1/2 tsp very lazy garlic)
1/2 tsp shrimp paste
1 tbsp Thai fish sauce
Cornflour for thickening
1 Cup rice
1 tbsp Tesco Lemon and herb Couscous seasoning
4 cups water
Method:
Place rice, seasoning and water in a pan, cover with a lid, and bring to gentle boil.
Cut the Tuna into strips 5mm thick (this is easiest if the tuna is really fresh, or is still half frozen)
Heat the oil in another pan over a low heat, add the onion and soften.
Add the squash, stir to coat in oil then add the coconut milk, chili powder, garlic, shrimp paste and fish sauce. Use the coconut milk tin to measure one lot of water, and add that to the pan.
Bring to the boil, boil for 5 minutes then add the cabbage.
Boil for another 5 minutes, until the squash is starting to fall apart.
If the sauce is looking a bit thin then "slake" a teaspoon of cornflour in cold water, take the pan off the heat and mix the water/cornflour mixture into it.
Add the tuna and cook for another 5 minutes.
By this time the rice should be nicely cooked, so drain in a colander and serve.
Serves 4
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