Yet Another Cycling Forum

Off Topic => The Pub => Food & Drink => Topic started by: Pete on April 08, 2008, 10:35:05 am

Title: Recipes
Post by: Pete on April 08, 2008, 10:35:05 am
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...
Title: Batter for fish etc
Post by: Slim on April 09, 2008, 04:05:26 pm

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.

Title: Bread pudding
Post by: Julian on April 28, 2008, 05:58:28 pm
Bread Pudding

225g (8oz) Stale brown bread
110g (4oz) Raisins
50g (2oz) Brown Sugar
50g (2oz) Butter
½ tsp Mixed Spice
1 Egg

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.
Title: Savoury flapjack
Post by: Julian on April 28, 2008, 05:59:13 pm
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.
Title: Re: Recipe book?
Post by: tiermat on April 29, 2008, 10:29:56 am
Mild Tuna Coconut Curry with Lemon Rice

2 Tuna steaks (approc 2cm thick)
tin coconut milk
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

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
Title: Vegan sausage rolls
Post by: Julian on July 09, 2008, 11:11:27 am

18 oz. can unsweetened chestnut puree
1 small onion, grated
1 clove of garlic ,crushed
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1/2 cup soft whole wheat bread crumbs
pinch of chili powder
8 oz. frozen vegan flaky pastry

To make the filling, mix together chestnut purée, onion, garlic, lemon juice, soy sauce, bread crumbs, and chili powder. Let stand for a few minutes to allow it to thicken. Set oven to 375 degrees F. On a lightly floured board, roll the pastry out thinly and cut into long strips about 2 inches wide. Roll balls of the chestnut mixture into “sausages” about the width of a pencil. Dampen the edges of the pastry with cold water, then roll them around the chestnut mixture, pressing the edges together. Prick the pastry with a fork, then cut into 1-inch lengths and place on a baking sheet, seam side down. Bake for about 10 minutes or until the pastry is golden brown and crisp. Makes 48 rolls.
Title: Re: Recipe book?
Post by: Phil on July 09, 2008, 11:13:18 am
Wouldn't it be simpler to start a new thread for each food? Then other people can post their own recipes and experiences without it getting too confusing.  An index thread could be handy though. 
Title: Re: Recipe book?
Post by: Julian on July 09, 2008, 11:16:39 am
I'm just following tradition... I quite liked the recipe thread at the old place as it meant all the recipes were in one place and not spread over 150 pages...
Title: Veg Lasange
Post by: Maffie on July 09, 2008, 04:25:58 pm

2 Aubergines
2 Courgettes
Garlic (I love loads - at least 2-3 cloves)
Lasagne sheets (6)
Passasta sauce
Bechamel sauce
Mozzarella (chopped)
Chedder (grated)
Herbs (mixed or oregano)

Preheat oven to 200
Slice aubergines and fry in a little oil for 2-3 minutes then set aside
Slice courgettes and added to pan with butter and garlic for 1-2 minutes, remove and set aside
Place half of aubergine and courgettes in oven proof dish add half the mozarella then half the passata. A sprikle of herbs then top with pasta sheets.
Next repeat process with the rest of the ingredients then add the bechamel sauce to top layer of pasta and then cover that in chedder and cook for 30 minutes.

Tastes great the next day too
Title: Canellini bean & Olive paté (vegan)
Post by: Pete on July 09, 2008, 05:30:38 pm
OK, copied verbatim from another thread.

Canellini bean & Olive paté.

(I think I may have posted this before in the old place.  Quite simple to make: you need a food processor).

4 oz. dried canellini beans.
2 oz. sundried tomatoes (not fresh tomatoes).
2 oz. kalamata olives.
olive oil.
chopped fresh basil

Soak the beans overnight and cook until soft.  Drain and blend in food processor with enough olive oil to make a smooth paste, and basil and pepper (do not add salt).
Soak the tomatoes in water about 20-30 minutes, drain and squeeze out excess water: chop finely; stone and chop the olives.  Mix everything up.  You have a paté!  It will keep a few days in the fridge.
Title: Old fashioned tasty bread
Post by: Melbourne12 on July 11, 2008, 03:59:29 pm
Melbourne’s Bread Recipe – doesn’t need scales, although a measuring jug is handy.

This recipe will NOT work in a breadmaking machine. Traditional hand preparation only.

You need a large bowl (we use a washing up bowl for mixing, kept for the purpose), a wooden or plastic spoon for initial mixing, and some non-stick bread tins.

1 or 2 x 1.5kg bag strong white bread flour
1 or 2 x 1.5kg bag(s) wholemeal flour

This recipe works best with a mixture of flours, or all white flour, but there are better recipes for all wholemeal. Get the strongest flours that you can – “bakers grade”

OPTIONAL: Sunflower seeds, pumpkin seeds, or similar to mix in OR
Poppy seeds, sesame seeds, onion seeds or similar to sprinkle on

OPTIONAL: A sachet of dried potato. The powdered stuff is best for the job, but the flakes are OK, and potato flour is best of all but expensive. Highly recommended if you like toast.

2 sachets of dried yeast. NO MORE, and you should use only one sachet if using 3kg or less of flour.

1 level tablespoon of salt per kilo of flour. NO LESS

15g of butter or margarine per kilo of flour.

900ml of water per 1.5kg of white flour and 1000ml of water per 1.5kg bag of wholemeal flour (plus whatever was recommended for the dried potato)

Tip the flour into the mixing bowl and combine the white and wholemeal thoroughly.

Rub in the butter or marge. (If you take the fat from the fridge, and shred it into the flour, it will rub in easier.) Mix in the yeast and the salt, making sure that they’re well distributed.

Mix in the potato flour (if used) and the sunflower or pumpkin seeds (if used).

Add the water. Easiest to add it all at once, then carefully mix with a spoon until it’s absorbed.

Knead. Then knead some more. Eventually the texture will change, and you can turn it out onto a floured table and put the bowl to one side. Keep kneading until it looks like bread dough ie elastic.

When you do the first mixing and kneading, the dough will at first be very sticky, then, as you knead it, it will gradually become more elastic, until eventually it hardly sticks to your hands at all. This might easily take 15 minutes, and is quite hard work. Little or no gas will form.

Put it back into the bowl, cover with oiled cling film, and leave it to rise in a warmish place. It will fill the bowl, and may overflow, so put the bowl on a tray. It’ll take quite a few hours because of the high salt content and the small amount of yeast starter.

Keep an eye on it. Doubling in volume is a good guide. Mix the bread in the morning, and schedule the cooking for late afternoon/early evening. Or mix in the evening, leave it to rise overnight and get up early to finish the proving and baking.

Turn it out onto a floured table, and knead it some more. It will be very spongy. It doesn’t require such a bashing this time, though. Cut or pull it into suitable pieces, and knead each piece into shape and put each into a buttered loaf tin (about a third full is good), or simply make sausage shaped loaves on a buttered baking tray. If you have a suitable weighing machine, traditional large loaves weigh around 850g before baking to give an idea of the size.

If you want to cut the top so that the loaf “blooms”, now is the time to do it.

Leave the loaves to rise for at least an hour in a warm kitchen. If you want to scatter seeds on the top, do so shortly before baking.

Put into a preheated oven at around 200C (fan ovens I’d go for 190C), and bake for around half an hour. The loaf should sound hollow when tapped. If using a tin, it can be worth turning the loaves out onto a rack and immediately returning them to the oven to form a bit more of a crust.

OPTIONAL: Putting a flat pan on the floor of the oven, and adding a small cup of water to it as you put the loaves in the oven gives a steamy atmosphere that improves the initial baking.

Makes loads of bread. Can be frozen, but let it cool completely before putting into plastic bags.

    * High salt, low yeast, and long proving time is the key to good flavour development. Bread machine recipes all have too much yeast and too little salt.
    * The potato flour makes superb toasting bread with a small, even crumb.
    * The hard fat (butter or marge) contributes to a nice even texture and helps the keeping quality. If you use oil, the loaves will tend to have larger, uneven holes (like a ciabatta).
    * In a domestic oven, probably 4 loaves at a time is the maximum batch size to avoid uneven cooking, unless you’re willing to swap them round halfway (which is not ideal for the baking).
Title: Simple Wholemeal Bread
Post by: Pete on July 11, 2008, 05:51:35 pm
Looks good, Melbourne!  Well, having looked at your version, I'll set our own down, then people can compare.  I probably posted a version of this in the mothership but can't access it now.

Makes 4 x 800g loaves.  Sorry about the mixed metric/imperial units!

2 Kg Strong Wholemeal flour (Waitrose own-brand 'very strong' is good).
3 rounded teaspoons salt.
2 sachets dried yeast.
2 pints (1.136 l) lukewarm water, the right temperature attained by mixing 1 pint boiling + 1 pint cold.
80ml vegetable oil.

Mix the flour, salt and yeast thoroughly in a large bowl.  Add the water and oil and stir in well.

Start kneading in the bowl, the dough will be rather sticky at first and will cling to your hands, then as you continue kneading it will cohere better.  At this point turn out onto the (clean!) worktop and carry on kneading for about ten minutes.  Knead by a repetitive process: punch down the middle, fold over, rotate 90°, repeat, etc.  At the end the dough will feel fairly dry and not sticky.

Return dough to bowl, cover with clean cloth and put in airing cupboard or warm place for about 45 minutes.  Meanwhile prepare two baking sheets by greasing and dusting with flour.

Dough should have risen considerably.  Remove from bowl, cut into 4 equal pieces and re-knead each one for about 30 seconds, finally forming and rolling it into a thick 'sausage' about 3-4 inches diameter.  Make sure there are no big cracks in the dough.

Put the loaves on the baking sheets, score a pattern in the top of each one (optional), cover with cloths and return to the airing cupboard for 90 minutes.

Heat oven to 200C and bake for 25 minutes.  Remove loaves from sheets and cool on wire rack.

Title: Rock Cakes
Post by: TimO on July 11, 2008, 06:09:28 pm
Temperature : Gas Mark 6, 200C, 400F, Moderately Hot



1. Sieve flour (or flour and baking powder).
2. Rub in butter until like fine bread crumbs.
3. Add sugar, fruit and peel.
4. Stir in beaten eggs and treacle.
5. Spoon onto well greased tray.
6. Bake for 15-18 min, until firm and golden brown.
7. Lift carefully onto a wire cooling tray.
8. Eat!

I like simple recipes!
Title: Trout with smoked salmon and yoghurt sauce
Post by: tiermat on July 14, 2008, 11:00:27 am
2 large or 4 medium trout fillets per person
25g smoked salmon (buy the offcut pieces, it's the same stuff but cheaper and the look is less important if cooking with it), cut into strips
100ml yoghurt
1/2tsp smoked paprika
1tsp horseradish sauce
1tbsp lemon juice
small amount of veg oil
small amount butter

To serve:
Bolied new potatoes

Make sure the fillets are small enough to fit flat into your frying pan, if not cut in half so they fit nicely.
Warm oven and place a plate in oven (to keep fillets warm whilst you do more or make sauce)
Heat a large, solid frying pan, add oil and butter.
When hot, place fillets in pan, skin side down.  Only do as many as will fit in the pan with space around them (usually 2).
DO NOT move the fillets until they looked cokked halfway up the side.
Flip over and cook for another minuite on the non-skin side.
Transfer to the warmed plate and place back in the oven.  Cook the rest of the fillets in the same way.
Once all fillets are cooked and keeping warm in the oven, take the pan off the heat and add the horseradish, paprika, smoked salmon and then the yoghurt.  Mix well and place back on gentle heat, only warm this through, DO NOT boil.  If the heat is too high and the yoghurt starts to split then take the pan off the heat, mix one tsp of cornflour with a coupld of tbsp of cold water and mix this into the sauce.  Mix well and put back on the heat to warm through.

Serve by taking the fillets out of the oven, pour juices that have run off the fish intot he sauce.  Place fillets on plates, pour sauce over the top, add vegs then eat.
Title: Courgette & tomato tarty things
Post by: nutkin on July 22, 2008, 02:02:18 pm
3 sheets of filo pastry per tin
cherry toms
fresh basil leaves
Black pepper

Grease the flan tins well. Cut the filo pastry sheets to size, so that they completely cover the base of the flan tins, arranged so they are all at slightly different angles and form a spiky edge. Tear the basil leaves and cover the pastry base. Layer sliced courgettes and toms alternately. Whisk together the eggs and milk, then pour this mixture over the toms & courgettes, until the flan dish is nearly full. Add freshly ground black pepper. Cook for around 15-20 mins at gas 5 or 6.

Sorry, I can't give units, I usually just mix up the eggs and milk according to the size of the flan dishes - large or 5" individual ones.
Title: Best Ever Banana Bread
Post by: SandyV on June 09, 2009, 11:19:29 am
Best-ever Banana Bread
servings | 8

2 Bananas (over ripe is best)
2 tbs. Golden syrup
3/4 cup Sugar
1 Egg
1 cup Self-raising flour
pinch of salt

Preheat oven to 180 C (160 C if fan forced).
Grease and line the base of a loaf pan.
In a medium bowl, mash bananas, then add the golden syrup and sugar and stir to combine.
Add egg, sifted flour and salt and lightly mix until combined.
Pour into loaf pan and cook for 30 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in pan for 10 minutes, then turn onto wire rack to cool.
Enjoy it warm or lightly grill to reheat. Yum!

You can vary the recipe by adding walnuts, dates or choc chips just before pouring into the pan
Title: Re: Recipes
Post by: LinzWakeley on June 09, 2009, 11:21:59 am
Sound really nice.  I have offered to make cakes for a friend's mum.  I think I will try this recipe. 
Title: Re: Recipes
Post by: SandyV on June 09, 2009, 11:25:09 am
Really easy, really tasty!
Title: Date Loaf
Post by: SandyV on June 09, 2009, 11:27:10 am
Here's another easy, tasty one!

Date Loaf
1/2 cup of chopped dates   
1 tablespoon butter or margarine
1 cup boiling water
1/2 cup sugar
1 teaspoon bicarbonate of soda
1 and 1/2 cups self raising flour
Pre heat oven to 160 degrees Celsius.
Place dates, butter, boiling water, sugar and bi-carb in a bowl and stir until dissolved. Ad the flour and mix well.
Bake in a greased loaf tin for 40 minutes at 160 degrees Celsius (325 degrees Fahrenheit).
Title: Chocolate Prune Cake
Post by: SandyV on June 09, 2009, 12:03:36 pm
And another one that's a favourite at our place.  I don't have a food processor but find it works fine just chopping up the prunes and mixing with an electric stick blender.

1 spray Gold 'n' Canola Canola oil spray
200 g brown sugar
1 cup prunes, pitted
50 g cocoa powder
1 tsp vanilla essence
2/3 cup skim milk, (150ml)
3 whole whole egg
50 g plain white flour
2 tsp icing sugar, for dusting
1 tsp cocoa powder
Preheat oven to 180°C. Spray a 22 cm cake tin with oil. Line the base with baking
Place half the sugar, prunes, cocoa powder, vanilla extract and milk in the bowl of a
food processor. Blend until smooth.
Beat eggs and remaining sugar with electric beaters until pale and creamy. Stir in
chocolate mixture gently, using metal spoon, then sift in flour and fold gently.
Transfer the mixture to the prepared tin.
Bake for 35 - 40 minutes, or until a skewer inserted into centre of the cake comes
out clean. Cool completely before turning out. The cake will shrink back slightly as it
Serve, dusted with icing sugar and cocoa powder.
Title: Kirst's Cake Recipes
Post by: SandyV on June 20, 2009, 11:07:00 am
These were on another thread.  I just tried the Choc Beetroot Cake - yummy!


Beetroot chocolate cake

2oz/50g cocoa powder
6oz/175g plain flour
1.5 tsp baking powder
7oz/200g caster sugar
250g pack cooked beetroot
3 medium eggs
7fl oz/200ml sunflower oil
3.5oz/100g dark chocolate, finely chopped
Icing sugar

Preheat the oven to 180C/160C fan/Gas 4 then grease and line the bottom of a 9"/23cm springform cake tin. Sieve the cocoa, flour, baking powder and sugar into a large mixing bowl.

Drain and halve the beetroot, then blend in a food processor. With the machine running, add the eggs one at time, then pour in the oil. Blend until the liquid is just smooth.

Stir the wet mixture into the dry ingredients and mix in the chocolate. Pour into the tin and cook for 45 minutes or until a skewer comes out clean.

Remove from the oven and set aside for 10 mins, then turn out and leave to cool. Dust with icing sugar before serving.

I made one in a round tin and one in a 2lb loaf tin. And I added blueberries to the mix, but now I think about it, I wish I'd put them in this instead.

Chocolate banana loaf.

4oz/115g butter, softened, plus extra for greasing *snigger*
7oz/200g soft brown sugar
2 eggs
3 bananas
8oz/225g plain flour
1 tsp bicarbonate of soda
1 tbsp unsweetened cocoa powder
1 tsp mixed spice
4 fl oz/125ml thick natural yoghurt
3oz/85g dark chocolate chips

Preheat the oven to 180C/350F/Gas 4. Grease a 2lb loaf tin (9x5x3 inch or 23x13x7.5-9cm)

Put the butter, sugar and eggs into a bowl and beat well. Peel and mash the bananas and add them to the mixture. Stir in well. Sift the flour, bicarbonate of soda, cocoa powder and mixed spice into a separate bowl then add to the banana mixture and mix well. Stir in the yoghurt and chocolate chips. Spoon the mixture into the prepared tin and level the surface.

Bake for 1 hour, until a skewer comes out clean. Leave to cool for 10 minutes and then turn out.

Title: Chocolate biscuit cake
Post by: Eccentrica Gallumbits on June 20, 2009, 11:37:54 am
I have a similar recipe for chocolate beetroot muffins, which I will look for. Meanwhile

Chocolate biscuit cake

9oz plain chocolate
10 fl oz (284ml) pot of double cream
1 tsp vanilla essence
Nice or digestive biscuits

Break the chocolate into coarse chunks. Heat the cream in a pan over a low heat until almost boiling and then add the chocolate and remove from the heat. Cover the pan and leave for five minutes.

Add the vanilla essence and begin stirring until smooth. Pour the mixture into a large bowl and chill until it begins to thicken.

Line a 1lb loaf tin with cling film, leaving some excess hanging over the edge of the tin.

Spread one-sixth of the mixture over the base of the tin. Put a layer of biscuits on top. Repeat the layering, finishing with a layer of chocolate.

Wrap the excess clingfilm over the top of the cake, and chill for at least 2 hours, preferably overnight, until the chocolate is set.

Unwrap the clingfilm from the cake, turn it out onto a serving dish, and cut into slices.
Title: Parkin
Post by: Eccentrica Gallumbits on June 20, 2009, 11:38:37 am

4ozs lard/butter or margarine
4ozs golden syrup
4ozs black treacle
4ozs soft brown sugar
8ozs plain flour
8ozs medium oatmeal
pinch of salt

4 teasp. ground ginger
2 teasp. ground cinnamon
1 teasp. bicarb. of soda
1 egg  - beaten
1 teaspoon dark rum (optional)

Heat the oven to 150C or gas mark 1.

Melt the fat.
Add the syrup, treacle and sugar and warm over a very low heat till the sugar begins to dissolve.

Avoid overheating the mixture, keeping the saucepan warm rather than hot.

Sieve the dry ingredients, make a well in the centre and gradually beat in the liquid from the saucepan & the beaten egg. -(taste and add dark rum if wanted)

Mix to a soft consistency, adding a little milk if required.

Pour into a greased flat tin (lined with grease proof paper)

so that the mixture is 1 inch in depth.

Bake for 1 hour in a cool oven on bottom shelf  (300 degrees,or mark 1) - check during cooking and if necessary add 5-10 minutes (if browning too quickly add foil and then take off during last 10 minutes).

partly cool it in the tin, then turn out to finish cooling.

Serve the parkin cut into squares.

Title: Chocolate beetroot muffins
Post by: Eccentrica Gallumbits on June 20, 2009, 11:45:13 am
Chocolate beetroot muffiny things

75g/2½oz cocoa powder or powdered drinking chocolate
180g/6½oz plain flour
2 tsp baking powder
250g/8½oz caster sugar
250g/8½oz cooked beetroot
3 large eggs
200ml/7fl oz corn oil
1 tsp vanilla extract
icing sugar for dusting

1. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.
2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
3. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
4. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.
5. Bake for 30 minutes or until the top is firm when pressed with a finger.
6. Cool on a wire rack and dust with icing sugar to serve.

Title: Chickpea watermelon feta salad
Post by: Eccentrica Gallumbits on July 12, 2009, 02:45:50 pm
In a large bowl, toss together drained tinned chickpeas, chunks of peeled watermelon, and some watercress sprigs. In a smaller bowl whisk together lemon juice, olive oil, chopped mint and a little honey. Toss the salad with the dressing and top with crumbled feta.

Mmmmm yummy.
Title: Tomato & Lentil Soup
Post by: rachel t on August 20, 2009, 08:31:12 pm
sorry can't claim to have created this, it was given to me, & used at Thurlby north bound during LEL.

1 large Onion
2 large cloves of Garlic , chopped
2 tablespoons Olive Oil
6 oz split red lentils, washed
14 oz can tomatoes
1 1/2 pints water
Sea Salt
Fresh ground black pepper
1-2 tablespoons Lemon Juice
A little chopped parsley

Heat the oil in a large saucepan and fry the onion and garlic for 7-10 minutes without browning

stir in the lentils and mix for a minute or two so the lentils get coated with the oil. 

Add the tomatoes and water to the saucepan and bring to boil.

Half cover with a lid and simmer gently for 25-30 minutes, by which time the lentils should be cooked.

Liquidise the soup and season it with sea salt, freshly ground black pepper and lemon Juice. Reheat the soup, and then serve garnished with chopped parsley.


Title: Re: Recipes
Post by: gonzo on August 20, 2009, 08:36:17 pm
Made this one myself and it appears that no one else has ever come up with the idea! You'll probably be able to work out that it's not from a recipe book!

Satay Risotto

Risotto (Arborio) rice (handful does 2-3)
Sherry (about a double shot per person)
Veg Stock (full medium saucepan does 4)
Onion (about 1 for 4 people)
Celery (1/2 stalk per person)
Peanut Butter (heaped sp per person)
Butter (large dollop)
Soy Sauce (tbsp per 2 people)
Misc veg (eg. Pepper/carrots/etc)

1)   Boil veg stock and add peanut butter & soy sauce. Ensure this is kept hot
2)   Fry diced onion & celery for 4 mins @ med-high heat
3)   Add butter
4)   When butter’s melted, add risotto rice and stir until butter is all absorbed
5)   Add a good splash of sherry  & turn heat to low
6)   Add stock mixture so that there’s always a little liquid in frying pan. Stir constantly
7)   After about 30 mins, turn temp up to medium and add other veg
8)   Serve when ride is cooked properly (a little bit firm)
Title: Re: Recipes
Post by: Noodley on August 20, 2009, 08:40:45 pm one else has ever come up with the idea!

The innocence of youth  ;D
Title: Re: Recipes
Post by: gonzo on August 20, 2009, 08:57:47 pm one else has ever come up with the idea!

The innocence of youth  ;D
Ok, I googled it very quickly and now proudly announce to people who don't know better that I came up with it before anyone else!
Title: Re: Recipes
Post by: Maffie on September 08, 2009, 06:29:07 pm
oooh I need to find my recipe out for my banana and strawberry muffins.  :demon:
Title: Aubergine & chickpea tagine
Post by: Eccentrica Gallumbits on October 20, 2009, 08:56:19 pm
Aubergine & chickpea tagine

Serves 4.

1 tbsp olive oil
2 onions, peeled & chopped
2 celery stalks, trimmed & sliced
1 small leek, washed, trimmed & sliced
2 garlic cloves, peeled & finely chopped
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp cinnamon
400g chopped tomatoes (I use 2 tins as I find one is too dry)
1 large aubergine, diced into 2 cm pieces
2 small red peppers, deseeded & diced
2 small yellow peppers, deseeded & diced
1 tbsp vegetable bouillon powder
410 g can chickpeas, drained and rinsed (or 300g dried ones soaked overnight then boiled for an hour)
1 handful fresh basil
1 handful fresh coriander

Place the oil in a tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes and vegetables and cook for a further 3 minutes.

Mix the bouillon with 2 tablespoons of boiling water and add to the tagine. Lower the heat and simmer for 40-50 minutes.

Add the chickpeas and cook for a further 5 minutes.

Add the fresh herbs and serve from the dish with brown rice.
Title: Lentil stew
Post by: Eccentrica Gallumbits on October 20, 2009, 09:00:14 pm
Lentil stew.

Serves 4.

225g brown lentils
2 onions, peeled & finely chopped
1 vegetable stock cube
4 carrots, trimmed, peeled and chopped
1/2 a butternut squash, peeled, deseeded & chopped
1 sweet potato, peeled & diced
4 small white potatoes, peeled & diced
1 celery stalk, trimmed & chopped
50g fresh garden peas (or frozen)
100g watercress
2 tbsp chopped fresh dill
1 tsp tamari sauce (I have no idea what that is and have never found it anywhere so I leave it out)

Soak the lentils in cold water for 20 minutes, then rinse thoroughly and drain. Place the onions and stock cube in a saucepan with 750ml water and bring to the boil. Add the lentils, carrots, sweet potato, squash and white potatoes. Bring back to the boil, then lower the heat and simmer for 10 minutes. Add the celery  :sick: and simmer for a further 5 minutes.

Add the peas, watercress, dill and tamari and serve.

You can add extra water and stock and bung it in the blender to turn it into soup.
Title: Re: Recipes
Post by: chris n on October 20, 2009, 09:55:39 pm
1 tsp tamari sauce (I have no idea what that is and have never found it anywhere so I leave it out)

Wheat-free soy sauce.  Dark soy is fine instead.
Title: Re: Recipes
Post by: SteveC on December 17, 2009, 03:31:35 pm
1 tsp tamari sauce (I have no idea what that is and have never found it anywhere so I leave it out)
I once asked in our local wholefood shop if tamari was to 'ordinary' soy sauce what 6X was to horrible keg bitter.  No, more like single malt whisky! 

Seriously, if you like soy sauce you ought to try tamari - any decent wholefood place should stock it

Title: Hot Lemon-Limoncello
Post by: AwfulQuiet on January 12, 2010, 08:14:36 pm
Juice of one large lemon

Boiling water

two shots of Limoncello

Mix together... great for a cold, great to knock you out...

Title: Homity Pie
Post by: Marj on January 12, 2010, 09:00:28 pm
Homity pie

A traditional English open vegetable pie, the pastry case contains a potatoes and an onion & leek mixture, which is then covered with cheese.
Equipment needed: 6 individual pie tins or foil dishes, or 1 x 20cm/8 in flan dish
Ingredients for 6 individual or 1 larger pie:

300g/10 oz Shortcrust Pastry
350g/12 oz Potatoes, peeled
250g/ ½ lb Onions, peeled and roughly-chopped
250g/ ½ lb Leeks, carefully-washed – then cut into pieces
45ml/3 tablespoons Vegetable Oil
25g/1 oz Butter (plus a little to line the pie tins)
a small bunch of fresh Parsley
a large pinch a Thyme
300g/10 oz grated Mature Cheddar Cheese
2 garlic cloves
60ml/4 tablespoon Milk or Single Cream
2 Eggs, lightly-beaten
Salt and freshly-ground Black Pepper to taste
a pinch of Cayenne Pepper (optional)


Lightly butter the pie tins.
Roll out the pastry and line the pie tins. Chill the tins while you make the filling.
Boil or steam the potatoes until they’re tender – then chop them into bite-sized pieces.
Sauté the chopped onions and leeks over a gentle heat in the vegetable oil, until they’re soft.
Add the garlic, followed by the potatoes, butter, parsley and thyme, the eggs, half the cheese and the milk.;
Season with salt and pepper and combine the mixture well together.

The pies can be prepared in advance up to this stage.

Fill the pies and cover them with the remaining cheese.
Bake them in a pre-heated oven 220C/425F/Gas 7, for 20 minutes, or until golden.
Serve warm.  Fridges great and re-heats well.
Title: Carrot flapjack
Post by: chris n on April 14, 2010, 09:39:20 pm
Carrot flapjack

Preparation Time: 10 mins
Cooking Time: 25 mins

Serves: 6


150g rolled oats
175g finely grated carrots
175g grated cheese
1 egg beaten
pinch of mixed dried or fresh herbs, salt + pepper
bit of butter


In a bowl mix the oats, carrots, cheese, egg and herbs well. season and press into a 20cm square flapjack tin that you have base lined with baking parchment. Dot the butter on top. Bake for 25 minutes in the a moderate oven (180c/gas 4) until set and browned.

Taken from River Ford:
Recipes - Riverford on Sacrewell Farm (

Better than Julian's savoury flapjack (, I reckon.
Title: Re: Recipes
Post by: WhizzBang on April 17, 2010, 01:52:37 pm
Sausages in mustard

good quality sausages cut into bitesize pieces
dijon mustard
wholegrain mustard
double cream

cook pasta
brown sausages
saute onion
add good spoonful of both mustards
when pasta cooked add to pan
stir well
add cream

Nigel Slater recipe I believe
Title: Re: Recipes
Post by: peliroja on June 19, 2010, 08:48:10 pm
Delicious salady thing (thanks to Abel & Cole for recipe)

Roughly chopped stale bread (with seeds is nicest)
Chopped fresh tomatoes (not tinned)
2 cloves of finely-chopped garlic
Good glug of olive oil 
Glug of balsamic vinegar
Black olives
Handful of rocket leaves

Mix together, leave for 30 minutes for juices to soak through. Nom.  Fed to PGTips, and appreciated.

Title: Re: Best Ever Banana Bread
Post by: peliroja on June 21, 2010, 10:31:11 pm
Best-ever Banana Bread
servings | 8

2 Bananas (over ripe is best)
2 tbs. Golden syrup
3/4 cup Sugar
1 Egg
1 cup Self-raising flour
pinch of salt

Preheat oven to 180 C (160 C if fan forced).
Grease and line the base of a loaf pan.
In a medium bowl, mash bananas, then add the golden syrup and sugar and stir to combine.
Add egg, sifted flour and salt and lightly mix until combined.
Pour into loaf pan and cook for 30 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in pan for 10 minutes, then turn onto wire rack to cool.
Enjoy it warm or lightly grill to reheat. Yum!

You can vary the recipe by adding walnuts, dates or choc chips just before pouring into the pan
I made two loaves of this today. Needless to say, they went down well! As a variation to the recipe, I added dark chocolate to one loaf mixture before baking, and white chocolate pieces stuffed into the other loaf post-baking, so they melted into the bread without going too dry. Both were yummy.  :thumbsup:
Title: Peanut Butter Flapjack
Post by: SandyV on June 24, 2010, 01:09:43 pm
I posted this on the recent lapjack thread but thought it could be useful here too!

I've been using this recipe recently and found it holds together really well (as well as being very tasty)

Peanut Butter Flapjack
Ingredients (makes 18)
 300g oats
 100g mixed pumpkin and sunflower seeds
 50g desiccated coconut
 50g plain flour
 200g butter
 200g golden syrup
 150g soft brown sugar
 150g chopped dried apricots
 125g crunchy peanut butter
 1 teaspoon vanilla extract
1. Heat oven to 160C / 325F / GM3
2. Line a Swiss roll tin with baking parchment, leaving some hanging
over the edge
3. Melt the butter and syrup in a pan.
4. Put all the other ingredients in a large bowl.
5. Pour over the melted butter and syrup. Mix very well.
6. Pour into the Swiss roll tin, press down and bake for 25 minutes.
Allow to cool in the tin, remove still in the paper and cut into bars.

Edit: I liked your variations of the banana bread recipe Peli!
Title: Mexican mole muffins
Post by: Eccentrica Gallumbits on July 01, 2010, 10:12:18 pm
Mexican Mole Muffins

3.5oz milk chocolate
.5oz fresh red chilli
7oz plain flour
1oz good-quality cocoa powder
1 tsp baking powder
.5 tsp salt
4oz caster sugar
2 medium eggs
3.5 fl oz sunflower oil
8 fl oz milk
1 tsp vanilla extract

Preheat the oven to 200C/400F/GM6. Line a 12-hole muffin tin with double muffin cases.

Coarsely grate the chocolate. Finely dice the chilli, discarding the seeds and membrane.

Sift the flour, cocoa powde,r baking powder and salt into a bowl and stir in the sugar, chocolate and chilli. Make a well in the centre.

In another bowl beat the eggs and sunflower oil until foamy, then gradually add the milk and vanilla extract. Pour the wet ingredients into the well in the dry ingredients and stir until just combined. Don't over-mix.

Spoon the mixture into the paper cases, filling each 3/4 full. Bake for approx 20 minutes until well-risen and springy.  Let the muffins cool in the tin for a few minutes and serve them warm, or turn them onto a wire rack to cool completely.
Title: Re: Recipes
Post by: peliroja on July 25, 2010, 01:13:53 pm
Another yummy dish courtesy of the Abel & Cole cookbook:

Baked spinach with cheesy woosty eggs

2 knobs butter
1 large onion, diced
2 garlic cloves peeled & chopped
1 bag fresh spinach, washed and chopped
Nutmeg to taste
Salt & black pepper
9oz strong cheddar cheese (I used half this amount of cheese and it was still delicious, and very cheeeeesy)
2 eggs
Good splash of Worcestershire sauce (to taste)

Preheat oven to 220degreesC
Melt butter in large frying pan. Add onion and garlic and saute until onion is translucent.
Add spinach and sweat down for two minutes until wilted. Grate nutmeg over, season with salt & black pepper. Take off heat.

In a bowl, mix together eggs and cheese and season with woosty sauce (if desired).

Spread the spinach in a casserole dish. Spread cheese topping over it. Bake in oven for about 20 minutes until top is sizzling and brown. Serve with absolutely anything.

It's really delicious!  :thumbsup:
Title: CL's DunRun coffee cake.
Post by: CrinklyLion on July 26, 2010, 02:20:29 pm
500g soft margarine/butter
500g soft brown sugar
500g self raising flour
10 free range eggs, well beaten
3 tbsp instant coffee
2 tsp cocoa powder
1/2 tsp cinnamon
little bit of hot water

For the filling
about 100g softened unsalted butter
icing sugar - don't know how much, I judged it by eye!
1 tbsp instant coffee
1/2 tsp cocoa
generous pinch of cinammon
splash of hot water

For the topping
200g dark chocolate
chocolate coated coffee beans


1) For the cake
- Mix the coffee, cocoa and cinammon with enough hot water to make a smooth paste
- Cream together the fat and sugar
- Add the eggs - you need to mix it fast or it might split, if it threatens to do this chuck in a couple of tbsps of flour and carry on mixing!
- Add the coffee mix, then fold in the flour.
- This should be enough to make a couple of decent sized round cakes, or a couple of gigantic 12" squares for layering and cutting into 8 jersey pocket sized cakes, or 4 loaf-tin-sized cakes (which is what I did for the DunRun, slicing them in half for the filling).
- Bake in a middling-hot oven for about half an hour or so, depending on what sort of tin you use.

2) For the filling
- Mix the coffee, cocoa and cinammon with some hot water.  
- Beat together the butter with some icing sugar, add the coffee mix
- Add icing sugar (beating well) until it looks and tasted about right.

- Construct the cake by sandwiching together two layers with the coffee buttercream.  
- Top with melted dark chocolate.
- Scatter with chocolate coated coffee beans.

4) Find hungry cyclists and feed cake to them.
Title: Granny Annie's St Clements Cake
Post by: CrinklyLion on August 01, 2010, 09:39:28 pm
500g soft marg/butter (Granny Annie says it should be Pura sunflower marg)
500g caster sugar
8-10 eggs (depending on how big they are)
500g self raising flour
couple of lemons
couple of oranges (unless they are gigantic, in which case one will do)
Most of a jar of lemon curd
icing sugar
orange and lemon vegetarian jelly sweets (apparently it's just not_right if you don't use these.  I found them in Morrisons baking aisle)

Cream together the fat and sugar
Beat eggs, add to the fat+sugar and mix well
Fold in SR flour
Add the grated zest of the lemons and oranges and the juice of 1 or 2 oranges
Bake in a pair 12" square tins for about 35-40 mins
Allow to cool in the tins
Layer the two cakes with lemon curd
Cut into 8 (conveniently jersey pocket sized) cakes
Make lemon icing with lemon juice and icing sugar and top.
Decorate with the orange and lemon sweets.  Granny Annie is stingy, and puts one of each on each cake - I'm a bit more generous :)

Freezes well if you don't have a convenient large group of cyclists to eat it all straight away.
Title: Chocloate and banananananananana cake
Post by: CrinklyLion on August 01, 2010, 09:57:11 pm
(Makes one loaf sized cake)
3 very ripe bananas
1tbsp-ish of lemon juice
4oz unsalted butter
4oz caster sugar
2 eggs, beaten
8oz self-raising flour
100g plain chocolate

1 ) mash the bananas with the lemon juice
2 ) chop the chocolate (I use proper chocolate and am a bit slapdash about this, so you get the odd slice of cake that's very chocolatey - much more fun and tastier than uniform sized pretend-chocolate-chips from the baking aisle)
3 ) Cream together the butter and sugar
4 ) Beat in the eggs
5 ) Add the mashed banana and beat well
6 ) Fold in the flour
7 ) Add the chopped chocolate and mix well
8 ) Mix goes in a loaf tin, and bake for about 40 minutes
9 ) Allow to cool in the tin

Can be topped with lemon icing, or melted chocolate, of filled with chocolate ganache or just eaten as it is.

For chocolate gananche

Melt 100g plain chocolate
Beat in 2oz of unsalted butter
Beat in 1/4 pint of double cream

(I usually do triple quantities of the cake and make 2x12" big squares, layer it up with a double quantity of the chocolate ganache and then cut into 8 small cakes)
Title: Re: Recipes
Post by: LindaG on August 02, 2010, 12:57:43 pm
What temp oven Crinkly?
Title: Re: Recipes
Post by: CrinklyLion on August 02, 2010, 01:09:35 pm
What temp oven Crinkly?

erm... on my oven it's middling hot, somewhere around 175-200 I think. 

I'm not very precise about cooking, so tend to use the oven at not very hot, middling hot or turned right up and cook until it looks about right (remembering to turn it round to account for the oven's hot spot on the right hand side).  It's a leftover habit from many years of having an oven with no markings!
Title: Re: Recipes
Post by: LindaG on August 02, 2010, 01:12:14 pm
That explains why your cake is so good.  The best cook I know has only one measure:  "Me big spoon me mam gave me".  Everything is measured in dollops from The Spoon.  Everything she makes is to die for.  Also, impossible to replicate. 

I'll try 180 and let you know how it goes  :)
Title: Re: Recipes
Post by: Ham on September 04, 2010, 12:28:46 pm
That explains why your cake is so good.  The best cook I know has only one measure:  "Me big spoon me mam gave me".  Everything is measured in dollops from The Spoon.  Everything she makes is to die for.  Also, impossible to replicate. 

I'll try 180 and let you know how it goes  :)

If it's a fan oven, I'd tend towards 160, but clearly you will discover.

Curious what the panel think about up-sizing and baking temperature. I just baked my daughter's 20th chocolate cake as a "triple mix", ending up as 12" round, by about 5" deep at the centre. I always have problems with this tin, and baking so that the centre is perfect leaves the edges a bit dry. I've tried various ways over the years I've had the tin, baking two double mixes, slicing the top and reassembling is the most reliable, but time consuming both to make and assemble. (For information, this time I sliced into three segments, filled between the segments, chocolate over the top, Icing over that.)

Title: Re: Recipes
Post by: CrinklyLion on September 04, 2010, 04:27:28 pm
I do triple batches in 2 12" squares then sandwich them, but I make one big batch of mix and split it between two tins and bake at the same time - I deliberately bought 2 tins to allow for this! 
Title: Re: Recipes
Post by: Ham on September 04, 2010, 05:55:14 pm
I do triple batches in 2 12" squares then sandwich them, but I make one big batch of mix and split it between two tins and bake at the same time - I deliberately bought 2 tins to allow for this! 

Yes, trouble is I only have one of these tins (Rather nice, round with scalloped edge, rather like a flower, ah hell, picture will work better),  I bought it in the first instance for making ice cream gateaux for which one tin works fine.

Title: Re: Recipes
Post by: vorsprung on September 10, 2010, 12:36:17 pm
Vorsprung's Flapjack Recipe (
Title: Re: Recipes
Post by: Marj on September 10, 2010, 06:51:26 pm
Vorsprung's Flapjack Recipe (

I have copied that one over to my recipe book, Thank You  :-*
Title: Re: Recipes
Post by: Clandy on September 22, 2010, 05:14:48 pm

This is an old recipe of my mother's. VERY energy packed!

Mum's Chocolate Orange Oatcake.

Choc Oatcake base.

115g (4oz) self raising flour
90g (3oz) rolled oats
60g (2oz) caster sugar
6g (2tsp) cocoa powder
115g (4oz) margarine


Add oats to bowl.
Sift in flour, caster sugar, and cocoa.
Mix well.
Melt margerine in large-ish pan.
Stir in dry ingredients and mix thoroughly.

Press mix into a small lightly greased baking tin (I grease a non-stick baking tin with a removable base. This makes it much easier to extract baked oatcake) so the mix is 1.5cm to 2cm deep.

Bake in centre of oven at 180c for approx. twenty minutes. (adjust time and temp for fan oven)

Important: When cooked leave in baking tin to cool.

Choc orange topping

115g (4oz) icing sugar
6g (2tsp) cocoa powder
55ml (2tbsp) sugar free orange squash


Add orange squash to small pan and warm gently.
Stir in sifted icing sugar and cocoa.
Stir until sugar and cocoa have dissolved and mixture is smooth and 'shiny'.

Pour over cooled Oatcake.
Leave to cool. Wait until topping has set.



Total calories = approx. 2025 kcal per whole cake using these measurements*.

Here's one I baked today:


*Because my baking tin is quite large (10") I double up the quantities. This results in a 1.5cm deep, 4050 kcal oatcake, which I slice into sixteen 253 kcal slices as pictured.

Title: Re: Peanut Butter Flapjack
Post by: Domestique on October 27, 2010, 12:50:27 pm
Many thanks for this recipe
I am now
The works flapjack competion Champion  :smug:

I posted this on the recent lapjack thread but thought it could be useful here too!

I've been using this recipe recently and found it holds together really well (as well as being very tasty)

Peanut Butter Flapjack
Ingredients (makes 18)
 300g oats
 100g mixed pumpkin and sunflower seeds
 50g desiccated coconut
 50g plain flour
 200g butter
 200g golden syrup
 150g soft brown sugar
 150g chopped dried apricots
 125g crunchy peanut butter
 1 teaspoon vanilla extract
1. Heat oven to 160C / 325F / GM3
2. Line a Swiss roll tin with baking parchment, leaving some hanging
over the edge
3. Melt the butter and syrup in a pan.
4. Put all the other ingredients in a large bowl.
5. Pour over the melted butter and syrup. Mix very well.
6. Pour into the Swiss roll tin, press down and bake for 25 minutes.
Allow to cool in the tin, remove still in the paper and cut into bars.

Edit: I liked your variations of the banana bread recipe Peli!
Title: Re: Recipes
Post by: SandyV on October 27, 2010, 08:10:29 pm
Title: Lemon polenta cake?
Post by: Mrs Pingu on November 29, 2010, 07:14:45 pm
Has anyone got a good lemon polenta cake recipe?

I had some in a local cafe on Saturday and it was this = nom
Title: Mr Larrington's NSFW Winter Warmer
Post by: Mr Larrington on December 09, 2010, 01:58:37 pm
(click to show/hide)
Title: Re: Recipes
Post by: mrcharly-YHT on December 09, 2010, 02:04:57 pm
I'd say use short-grain brown for that, and hold the chillis with a fork while chopping them, never touch with fingers.

Sounds good tho'
Title: Re: Recipes
Post by: Clandy on December 09, 2010, 02:27:10 pm
Superb winter energy recipe which is probably my favourite meal.

Bacon Roll


6ozs plain flour
3ozs shredded suet (atora)*
Pinch salt
Mixed herbs 2 pinches
Lean streaky bacon
One chopped onion
Water to mix suet crust

*half suet and half margarine is less fattening if you're worried about that.

You will also need greaseproof paper and aluminium foil to wrap prepared roll before immersing in boiling water.


1. Sieve flour and salt into large mixing bowl.

2. Either rub in margarine before adding and mixing in suet OR just mix in suet.

3. Stir in enough water to make a not-too-wet dough. (3 to 4 tablespoons)

4. Flour a pastry board and roll dough into a rough oblong slightly wider than the length of the bacon rashers and and 8 to 10 inches long. The rolled dough should be about 1/2" thick, so may have to adjust size to suit.

5. Remove rind from rashers and lay horizontally across dough (like ladder rungs but right next to each other) top to bottom.

6. Cover bacon lightly with chopped onion and sprinkle over mixed herbs.

7. Roll the dough from bottom to top (like a swiss roll) and seal the long join and ends with cold water.

8. Enclose the roll in greased greaseproof paper making a fold at the join to allow for expansion. Then wrap in foil sealing edges thoroughly.

9. Place in large pan of boiling water and simmer for 1 1/2 to 2 hours. Check water during cooking and top up if necessary.

Recipe can be adjusted in size by keeping the ratio of fat to flour at 1:2 and increasing other ingredients to suit.

When serving slice like a Swiss roll, and serve with a thin gravy, boiled potatoes, and mashed and buttered swede and carrots.

Handed down from my maternal great-grandmother.
Title: Re: Recipes
Post by: mrcharly-YHT on December 09, 2010, 02:45:42 pm
sounds like a recipe for deth by fractured arteries.
um, do you cook the bacon first?
Title: Re: Recipes
Post by: Clandy on December 09, 2010, 02:49:33 pm
sounds like a recipe for deth by fractured arteries.
um, do you cook the bacon first?

Generations ate food like this with no ill effects. It would only be 'bad for you', if you ate it every day and led a sedentary lifestyle. It is no more dangerous than steak and kidney pudding, stew and dumplings, haggis, spotted-dick, jam roly-poly etc. If you really want to be delicate then use vegetable suet instead of beef or pork suet.

No. The bacon goes in raw, it cooks along with everything else.
Title: Re: Recipes
Post by: geoff on December 31, 2010, 05:43:12 pm
Trifle (not for the faint-of-dairy-heart),  like what we will be having this New Year's Eve:

Serves about a dozen people


Packet of trifle sponges or victoria sponge cake
Strawberry jam
Flaked almonds
1pint single cream
10 egg yolks
1 tsp vanilla extract
2 oz caster sugar (although if you prefer things sweet add some more)
Half a pint of double cream
1 tablespoon of caster sugar
1 tablespoon white wine
1 egg white
Toasted flaked almonds for garnish


Cut trifle sponges in half and spread generously with strawberry jam. Sprinkle with flaked almonds and cover with macaroons (I have recently started using the slightly smaller and softer ones - but any almond based biscuits will do).

Soak the sponge and macaroon base in sherry and leave to stand at least one hour.

Heat the single cream in a double saucepan until nearly at boiling point.
Mix the egg yolks with the sugar and vanilla.
Add the heated cream to the egg yolk and sugar, stir to mix, and return to the double saucepan and heat gently stirring all the time until the custard thickens and coats the back of a wooden spoon.

Pour custard over cake base and cool - you can leave this overnight - the trifle is better if it is made the day before and the topping put on before serving.

Whip the double cream with the wine, egg white and sugar to soft peaks, spoon over custard and garnish with toasted flaked almonds.
Title: Re: Recipes
Post by: tiermat on January 01, 2011, 04:59:34 pm
Mr Larrington, you are a genius, surely up there with the culnary gods known s messr Kerr and Floyd.  Every thought of writing a book?  I don't think I have ever PMSL at a recipe before...
Title: Re: Recipes
Post by: Mrs Pingu on January 01, 2011, 07:51:18 pm
The trifle sounds a bit like my mum's except the almonds go on the top, the custard is Birds' custard, there's no sherry in it, and the cream is just whipped whipping cream.
Title: Re: Recipes
Post by: Mrs Pingu on January 01, 2011, 07:52:03 pm
Has anyone got any nice veggie (and maybe some meat) curry recipes? A nice dahl would be good :P
Title: Re: Recipes
Post by: Julian on January 02, 2011, 04:46:48 pm
Try some of these (
Title: Spaghetti with marmite
Post by: Eccentrica Gallumbits on January 03, 2011, 02:17:40 pm
Spaghetti with Marmite

375g/13oz dried spaghetti
50g/2oz unsalted butter
1 tsp Marmite, to taste
freshly grated parmesan, to serve

Cook the spaghetti in plenty of boiling, salted water, according to the packet instructions.

When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and one tablespoon of the pasta water, mixing thoroughly to dissolve.

Reserve half a cup of the pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little of the reserved pasta water to amalgamate if required.

Serve with plenty of grated parmesan.

I've just found this recipe and I've never tried it. If anyone wants to try it and let me know if it's any good, grand.

Title: Pumpkin & goat cheese lasagne
Post by: Eccentrica Gallumbits on January 03, 2011, 03:11:28 pm
Pumpkin & Goat's Cheese Lasagne

Serves 6

2 tablespoons olive oil
25g/1oz butter
1 onion, peeled and chopped
1.6kg/3.5lb pumpkin, peeled, seeded, diced - this leaves you with approx 1.1kg/1.5lb pumpkin flesh
1 large garlic clove, peeled and crushed
salt and pepper
150-175g/5-6oz lasagne sheets
1 quantity of bechamel sauce or tomato sauce
200g/7oz goat's cheese log, sliced into thin rounds

Bechamel sauce
50g/2oz butter
40g/1.5oz flour
600ml/1 pint milk
1 bay leaf
fresh parsley
slice of onion
a little extra milk
60-120ml/4-8 tablespoons cream (optional)
salt and pepper
freshly grated nutmeg

Melt the butter in a saucepan and stir in the flour. When it froths, stir in half the milk and beat well over the heat until it thickens. Add the rest of the milk and keep stirring vigorously, still over the heat, until the sauce is thick and smooth. Add the bay leaf, parsley, and slice of onion then leave the sauce over a very low heat for 10 minutes. Thin the sauce by stirring in a little extra milk if necessary. If you are making the sauce well in advance, do not stir in the extra milk but pour it over the top of the sauce and leave it, to prevent a skin forming. When you are ready to use the sauce, stir it, remove the bay leaf, parsley and onion, add the cream and season with salt, pepper and nutmeg.

Tomato sauce
1 tablespoon olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
2 x 400g/14oz tins tomatoes or 900g/2lb fresh tomatoes, skinned and roughly chopped
salt and pepper

Heat the oil in a large saucepan and add the onion. Cover and cook gently for about 10 minutes until tender but not brown. Add the garlic, stir well and cook for 1-2 minutes longer. Stir in the tomatoes and bash them about a bit to break them up. Bring to the boil, then let simmer for 10-15 minutes, until the liquid has disappeared and the sauce is thick. Season with salt and pepper.

Set the oven to 200C/400F/GM6. Grease a lasagne dish approx 20x30cm/8x12" and at least 6cm/2.5" deep.

Heat the oil and butter in a saucepan and fry the onion gently for 5 minutes with a lid on the pan. Then add the pumpkin and garlic and mix so that the pumpkin is covered in the butter and oil. Cover the pan and cook slowly for 15-20 mins until the pumpkin is tender. Season with salt and pepper.

Rinse the lasagne sheets under the cold tap and then arrange some in the base of the dish to cover it. On top of this, add a layer of bechamel or tomato sauce, then half the pumpkin. Add another layer of lasagne, more bechamel or tomato sauce, a layer of half the goat's cheese and the rest of the pumpkin. Then one more layer of lasagne, then the remainder of the bechamel or tomato sauce and the rest of the goat's cheese.

Bake for 35-40 mins until the pasta is tender and the top is golden brown.

I always make it with butternut squash instead of pumpkin because it's tastier.
Title: Adult chocolate cake
Post by: Eccentrica Gallumbits on February 12, 2011, 01:48:47 pm
Adult Chocolate Cake

225g/oz good plain chocolate
225g/8oz unsalted butter, softened
280g/10oz caster sugar
5 eggs

Grease a cake tin approx 22.5cm/8.75" diameter and 4cm/1/5" deep.

Break the chocolate into a large bowl, set over a saucepan of barely simmering water until melted. Remove from the heat and cool slightly. Cut the butter into little pieces and beat into the chocolate. Add the sugar and blend well, beating thoroughly. In another bowl, beat the eggs until very foamy and frothy then gently fold into the chocolate mixture, making sure everything is thoroughly combined.

Pour the mixture into the cake tin and place it in another oven tin with enough water to come up 2.5cm/1" of the side of the cake tin. Bake in a preheated oven at 180C/350F/Gas Mark 4 for 1 hour, then let it cool completely in the tin. When cold remove from the water-filled tin and chill in the fridge overnight. Don't try to eat it while it's still warm. You'll probably need to run a palette knife around the edge of the tin before you turn it out.
Title: Chickpea chilli coriander soup
Post by: Eccentrica Gallumbits on February 13, 2011, 01:20:43 pm
Chickpea, Chilli and Coriander Soup

8 oz (225 g) chickpeas, soaked overnight in twice their volume of cold water
 2 small red chillies, halved, de-seeded and chopped
 1 level tablespoon coriander seeds
 1 x 15 g pack (or ½ oz) fresh coriander, leaves and stalks separated
 1 level tablespoon cumin seeds
 2 oz (50 g) butter
 6 fat cloves garlic, peeled and finely chopped
 1 level teaspoon ground turmeric
 grated zest 1 lemon
 2-3 tablespoons lemon juice
 1 x 200 ml tub crème fraîche
 salt and freshly milled black pepper

For the garnish: 
 1 mild fat red or green chilli, de-seeded and cut into very fine hair-like shreds

You will also need a large saucepan of 6 pint (3.5 litre) capacity.

Drain the chickpeas in a colander, rinse them under the cold tap then place them in the saucepan with 2¾ pints (1.75 litres) of boiling unsalted water. Then bring them up to simmering point, put a lid on and cook them very gently for about 1 hour or until the chickpeas are absolutely tender and squashy.

While they're cooking, prepare the rest of the soup ingredients. The coriander and cumin seeds should be dry roasted in a small pre-heated pan for 2-3 minutes, then crushed in a pestle and mortar. After that, melt the butter in the pan, add the crushed spices along with the chopped garlic and chillies and cook over a low heat for about 5 minutes. Now add the turmeric, stir and heat that gently before removing the pan from the heat.

As soon as the chickpeas are tender, drain them in a colander placed over a bowl to reserve the cooking water. Transfer the chickpeas to a liquidiser together with a couple of ladles of cooking water and purée them until fine and smooth. Now add the lemon zest, coriander stalks and spices from the pan along with another ladleful of cooking water and blend once more until fine and smooth.

Next, the whole lot needs to go back into the saucepan with the rest of the reserved cooking water. Bring it all up to a gentle simmer, give it a good stir, season, then simmer gently for a further 30 minutes. All this can be done in advance, then, when you're ready to serve the soup, re-heat very gently without letting it come to the boil. Stir in half the crème fraîche and the lemon juice, taste to check the seasoning, then serve in hot soup bowls with the rest of the crème fraîche swirled in.

Scatter with shredded chilli and coriander leaves as a garnish.

Title: Re: Recipes
Post by: tiermat on May 23, 2011, 04:27:06 pm
One of the easiest recipes I have ever used, but very effective.

Chorizo in Red Wine

(sorry cannot remember the Spanish name for this dish)

Used as part of a plate of tapas, serve with olives, good quality ham and other "little bites"

2lb good quality Chorizo sausages (the sausage shaped ones, not the slices)
1 bottle good quality red wine (remember the adage that "If you wouldn't drink it, don't bother trying to cook with it", I use Campo Viejo Reserva Rioja )
5 cloves of garlic, cut fine

Cut sausages into 3 (so they are bite size pieces)
place in pan with wine and garlic

Bring to boil then turn down to a simmer until wine has reduced to a third.

Serve just warm with some nice crusty bread to sop up the juice.
Title: Re: Recipes
Post by: tiermat on May 23, 2011, 04:34:29 pm
Now one that takes a LOT more prep...

Ultimate BBQ ribs

12 racks of ribs
1/2 gallon(US) of Cattlemen's Original BBQ sauce
Lots and lots of time....

Clean ribs (run under cold water, pat dry with paper towel)
Place in baking tray (deep enough to take all the ribs and have a bit of space around them, if they won't all fit, use two trays)
Now take them out again and apply a liberal amount of the BBQ sauce to each side of the ribs, stacking them back in the tray as you go.
When all done, splash over a bit more sauce
Put foil over the tray and seal well around the edges (you really do not want any steam to escape during cooking)
Place in the fridge overnight at least, 24 hours if you have the time.
Pre-heat over to 100C
Take ribs out of fridge, place them in the oven then forget about them for at least 8 hours, 10 is better.
Remove ribs from oven, remove foil and take ribs out of sauce.
pour sauce into a seperator jug and leave to stand for 1/2 hour.
Pour sauce, but not fat, into a sauce pan and reduce down to 1/3.
When ready to eat, fire up the BBQ so it is nice and hot, slather sauce onto ribs and cook for 2/3 minutes on each side (this is just to char the outside and warm them through again.

Warning at this point the ribs will be falling apart, so care must be taken not to lose all the ribs down between the slats of the BBQ.

Serve with soft rolls and coleslaw.
Title: Re: Recipes
Post by: citoyen on June 14, 2011, 01:47:36 pm
It's the boy's birthday, so we had a celebratory family dinner last night - specialité de la maison: steak with blue cheese sauce. He had this in a French restaurant on holiday a few years ago and loved it, so I thought I'd recreate it for him, only I made up a recipe because none of the recipes I've found on the net seem to be quite the same as what he had on that occasion. I've done it a few times and think I've got it more or less perfected now.

Here's my method:

Heat a large pan, sear the steaks for a minute or two on each side until browned, then transfer to the oven (preheated to 200C) for five minutes to finish, then leave to rest.

Deglaze the pan with a splash of brandy, then melt in some blue cheese (dolcelatte is good, as it's not too strong a flavour, but choose according to taste) and about a teaspoon of Dijon mustard. I have in the past experimented by adding paprika, tomato purée and Worcestershire sauce at this stage, but I don't think they're necessary.

Once it's all melted, sieve the sauce to remove the blue bits, then add some single cream - not too much, just enough to make it a smooth consistency.

Spoon it generously over the steaks. Serve with chunky chips.

I've never measured the ingredients but I use most of a small pack of cheese (roughly 125g) and probably about 100ml of cream.

Rather good, if I say so myself.

Title: Re: Recipes
Post by: Efrogwr on July 26, 2011, 09:50:43 pm
Substitute Marscapone for cream in a Carbonara. It tastes even yummier and sticks to the pasta better.
Title: Re: Recipes
Post by: riker on August 21, 2011, 07:12:11 pm
Curry for Mrs Pingu

I lifted this off the web and have just made it for the 4th time, it is REALLY good!  I am not a vegetarian.

1 cup red kidney beans
2 tablespoon salted butter
1 medium onion finely chopped (or grated)
3/4 tablespoon ginger-garlic paste (you can get this in an Indian store or make your own by processing chopped ginger and garlic in a processor with a little water, or just use grated ginger and garlic)
1 medium tomato chopped
1/2 cup tomato paste
1 teaspoon cumin (jeera)
1 teaspoon coriander powder (dhania)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon (or as per taste) red chilli powder (lal mirch)
1 teaspoon garam masala
Salt, to taste
1 teaspoon lemon juice (optional)
A few sprigs of fresh coriander or parsley (optional)

1. Soak the beans in 3 cups of water overnight. (I cheated this time because I wanted to eat this now, I used canned beans; if doing this, skip this step)
2. Rinse the beans and cook them in 4 cups of fresh water and salt until completely cooked and tender. 3. Using a pressure cooker to do this, as is the traditional way, makes it a lot easier. The time will depend on the beans you use. In a pressure cooker, it takes about 20-30 mins. (If using canned beans, skip this step.)
4. Melt 1 ½ tablespoon butter over medium heat in a heavy bottomed pan. Add the onions and fry until they turn golden brown.
5. Add the ginger-garlic paste and fry for 2-3 mins.
6. Add the chopped tomato, tomato paste and all the spices except the garam masala. Cook till everything comes together and turns into a dark reddish brown color.
7. Add the beans, ½ cup water (use the water in which you cooked the beans), garam masala, and salt and mix well (don’t stir too much). (The amount of water you use will determine the thickness of your curry. I like mine really thick; if you would like it to be thinner, use more water.)
8. Reduce the heat to low, cover the pan and simmer for 15-20 mins, stirring occasionally. The beans should become one with the curry but not turn to mush.
9. Add in the remaining butter (optional), sprinkle lemon juice over, garnish with coriander. Serve hot over steamed rice.

I use tinned tom's and beans (1 cup dry beans makes about a pint and a half of cookrd beans).  I use EVOO instead of butter, and I use a large onion.  I also add a good pinch of cayenne pepper.

It really is best to make this well in advance (24 hours) so the flavours can blend together. 

Don't forget the salt.     I made it with tinned toms and tom' paste and it was not so good so leave out the paste.
Title: Re: Recipes
Post by: riker on August 21, 2011, 07:14:12 pm
PS: I only cook the onions till they start to brown.
Title: Sweet potato brownies
Post by: Eccentrica Gallumbits on September 18, 2011, 09:53:22 pm
Sweet potato brownies

100g unsalted butter
200g dark chocolate, chopped
200g baked sweet potato, flesh scooped out
125g brown sugar (any sort)
2 medium eggs
2 tsp vanilla extract
100g plain flour
¼ tsp baking powder
100g chopped pecans

Line an 18cm square tray-bake tin (or similar) with nonstick paper or foil, and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4.

Melt the butter in a saucepan, then add 125g of the chocolate and stir until that's melted, too. In a bowl, beat the sweet potato flesh with the brown sugar until almost smooth, then mix in the butter and chocolate. Add the eggs and vanilla, beat until thick, then stir in the flour and baking powder until evenly combined. Fold in the pecans and remaining chocolate, then spoon into the tin, smooth the top and bake for about 20-25 minutes, until barely cooked but still a bit soft under the crust. Leave to cool completely in the tin before slicing.

Title: Re: Recipes
Post by: Torslanda on September 18, 2011, 10:10:55 pm

Don't forget the sole of Afghani   :demon:
Title: Re: Recipes
Post by: citoyen on November 06, 2011, 09:08:14 pm
Since I posted a pic of my pear tarte Tatin last week, I've had a couple of requests for the recipe, so I put it in a blog post:


Bon appetit!

Title: Potato and aubergine curry
Post by: Eccentrica Gallumbits on November 06, 2011, 09:33:48 pm
Has anyone got any nice veggie (and maybe some meat) curry recipes? A nice dahl would be good :P

This is a Linda McCartney recipe. I make it quite often and freeze it. I love it.

1-2 tsp chilli powder (depending how hot you like it)
½ tsp turmeric
2 tsp ground cumin (or to taste)
1 tsp ground coriander or to taste
1 tsp sea salt
1 tbsp tomato paste
60g vegetable oil
450g aubergines, sliced
1-2 tsp cumin seeds
1 inch piece of fresh ginger, peeled and grated
1 fresh hot green chilli, seeded and finely chopped
450g canned crushed tomatoes, with juice, or peeled and chopped fresh tomatoes
4 medium potatoes, cut in cubes and steamed til tender
170g Linda McCartney vegetarian burgers, cooked and cubed (optional)
Fresh coriander for garnish

Mix the spices, salt and tomato paste with 1 tbsp of the oil in a small bowl. Spread the spice mixture over the cut sides of the aubergine slices. Cut the slices into strips. Heat the remaining oil in a frying pan and fry the cumin seeds until they begin to pop. Add the aubergine strips and grated ginger and turn the heat down. Cover and cook for 8 minutes, stirring once or twice. Add the chilli, tomatoes and potatoes with 3-4 tbsp water and simmer, covered tightly, for 15-20 minutes, stirring from time to time. Add the browned vegetarian burger pieces, and mix well. Serve garnished with the coriander leaves.

Title: Aubergine & green bean curry
Post by: Eccentrica Gallumbits on November 06, 2011, 09:36:20 pm
And I found this in the Grauniad a while ago. I've only made it once but I like it.

I've made twice as much of the curry paste as you need for this gorgeously rich curry – partly because it's easier to blend that way, but also because it's useful to have a second batch to hand for this or another veg curry. Keep it in the fridge for up to a week, or freeze it. Serves six to eight.

For the curry paste
5-6 shallots (or 1 onion), peeled and finely chopped
6 garlic cloves, peeled and roughly chopped
2 thumb-sized pieces ginger, peeled and roughly chopped
2 lemongrass stalks, tough outer layers removed, finely sliced
5-6 green chillies (medium-hot), deseeded and roughly chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric

For the curry
5 large aubergines
About 6 tbsp sunflower oil
300ml passata, or sieved roasted tomatoes
400ml tin coconut milk
300g french beans
Sea salt and freshly ground black pepper
1 handful chopped coriander leaves
75g cashews or almonds, toasted and coarsely chopped (optional)
Lime wedges, to serve

Put all the curry paste ingredients in a blender with a tablespoon of water; whizz to a coarse paste. If necessary, stop the motor a few times so you can scrape down the sides.

Cut each aubergine in half lengthways, cut each half into three lengthways, then halve each piece, so you end up with 12 wedges from each aubergine.

Heat two or three tablespoons of oil over a medium-high heat in a large, nonstick frying pan. Sauté the aubergine wedges in batches, until lightly browned, adding more oil as needed. As you remove each cooked batch from the pan, lay the wedges on kitchen paper to drain.

Heat a tablespoon of oil in a large, deep saucepan and add half the curry paste (refrigerate the rest for another use). Fry over medium heat, stirring constantly, for three to four minutes, then add the aubergines and stir for a minute or two until coated with the spice mixture. Add the passata and coconut milk, and simmer, partially covered, for 10 minutes. Add the french beans and simmer until tender – about five minutes.

Season generously, then stir in the chopped coriander. If using the nuts, scatter them over the top. Serve with lime wedges and rice.

Title: Re: Recipes
Post by: Julian on November 06, 2011, 09:37:12 pm
Veggie burger curry, Kirst?  :D

I have no idea what the exact recipe is, but I've just enjoyed a Triple Bastard Charlotte Special (this differs from a Double Bastard in that I actually have to resort to yoghurt during the eating process) which contained paneer and potato and tomatoes and stuff.
Title: New potato & chard curry
Post by: Eccentrica Gallumbits on November 06, 2011, 09:37:52 pm
Also found this in the Grauniad but haven't made it yet.

Chard and new potato curry
This hearty curry is fantastic in late summer or early autumn. It's also very good made with spinach instead of chard – just remove any tough stalks from 600-700g spinach, add the leaves once the potatoes are done, cook for a minute or two, then add the yoghurt mixture. Serves four.

About 500g swiss chard
2 tbsp sunflower oil
1 onion, peeled, halved and finely sliced
3 cloves garlic, peeled
1 green chilli, deseeded and finely chopped
3cm piece of ginger, peeled and chopped
Sea salt and freshly ground pepper
1 tsp garam masala
½ tsp mustard seeds
½ tsp ground cumin
¼ tsp ground turmeric
3 cardamom pods, bashed
350g new potatoes, quartered
250g plain, full-fat yoghurt
1½ tbsp tomato puree
1 small bunch coriander, tough stalks removed, roughly chopped
1 small handful almonds, cashews or pistachios, toasted and chopped

Separate the chard leaves from the stalks. Cut the stalks into 2.5cm pieces and roughly chop the leaves.

Heat the oil in a large saucepan over a medium heat and fry the onion until golden. Meanwhile, pound the garlic, chilli, ginger and a pinch of salt to form a paste. Add to the onion and cook, stirring, for two minutes. Tip in the remaining spices and stir for a minute or two. Add the potatoes and chard stalks, and fry for five minutes, stirring frequently so they're coated with the spice mixture. Pour in about 400ml water – enough to cover the veg – bring to a simmer, cover and cook for 10-12 minutes, until the potatoes are tender. Add the chard leaves and cook until just wilted.

In a bowl, whisk the yoghurt, tomato puree and some of the hot liquid from the curry. Remove the curry from the heat, stir in the yoghurt mixture, return to the heat and warm through very gently. Stir in most of the coriander. Taste, season if needed, scatter over the remaining coriander and the toasted nuts, and serve with rice and naan or chapatis.

Title: Re: Recipes
Post by: Eccentrica Gallumbits on November 06, 2011, 09:38:33 pm
Veggie burger curry, Kirst?  :D
I never put the burgers in it. I'm not weird.
Title: Re: Recipes
Post by: Redjeep! on December 20, 2011, 10:25:24 pm
Baileys and white chocolate cheesecake.

Gently melt 4oz of butter in a saucepan whilst battering a packet of milk choc digestives into dust. Once melted, stir the broken biscuits into the butter and then pour into a 10 inch cake tin. Smooth with the end of a spoon. Put into the fridge.

Beat 2x250g of Phili soft cheese until soft and then fold in 3 oz of icing sugar. Pour a large glass of Baileys into the cheese mixture and gently mix (it'll be mixed more later). Pour yourself another glass and drink.

Melt around 2 or 3 oz of white choc whilst eating the rest of the bar.

Whip a tub of cream until stiff, pour in the cheese/ sugar/ Baileys mix and mix gently. Pour in the molten choccy and keep stirring for a minute or two until it's all mixed.

Pour the cheese/ cream etc mix over the digestive base and smooth it all down.

Chill for a few hours whilst finishing off the Baileys and chocolate.


Title: Re: Recipes
Post by: a lower gear on December 24, 2011, 07:30:56 pm
Chicken Paella - relatively simple but very tasty!

Serves 4; add crusty bread if really hungry / greedy.

4 chicken thighs and 4 chicken legs, skin on
olive oil
1 large onion, chopped
1 tsp turmeric
115g chorizo suasage, thickly sliced and each slice halved
225g arborio or paella rice
600ml chicken stock
1 glass wine (whichever sort you prefer to drink)
large tin of chopped tomartoes
1 red pepper, seeded and chopped
vegetables to taste / to hand(suggestion: four large cabbage leaves, shredded, two carrots sliced, 100g frozen peas)
black pepper
salt to taste
bay leaves
mixed herbs
pinch of tarragon

Large oven proof casserole with a close-fitting lid (e.g. Le Cruset) that can also be used on top of the stove; otherwise do the stove-top part in a sperate paan and transfer to a casserole with a lid.

1. Heat oil and brown chicken pieces on all sides; generally best to do half at a time; takes around 10 mins per batch. Remove to one side.

2. Fly onion and garlic for 5+ mins in the oil and juices left in the pan until just begining to brown.

3. Now comes the 'bucket chemistry' bit: add all the other ingredients except the chicken pieces and mix well, then add the chicken pieces. Bring to the boil.

4. Transfer to oven pre-heated to 180 deg C / 350 deg F / gas mark 4 and cook for 35 mins. Halw way through the cooking time, remove from oven and stir well.

The liquids should mostly be absorbed by the rice so you won't need soup bowls; rimmed plates are recommended.
Title: Re: Recipes
Post by: Mrs Pingu on December 30, 2011, 08:09:59 pm
Since I posted a pic of my pear tarte Tatin last week, I've had a couple of requests for the recipe, so I put it in a blog post:


Bon appetit!


Finally made it tonight, with apples
( (
IMAG0272 ( by The Pingus (, on Flickr
Title: Re: Recipes
Post by: Eccentrica Gallumbits on January 14, 2012, 07:44:33 pm
Aubergines in a north-south sauce

4 tablespoons olive or rapeseed oil
1/8 teaspoon ground asafoetida
1/2 teaspoon skinned urad dal or yellow split peas
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon nigella seeds (kalonji) if available
1/2 teaspoon whole fennel seeds
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
675g/1 1/2 lb aubergine cut into 2/5cm/1" chunks
2 medium tomatoes, grated
250ml/8fl oz chicken stock or water
1 teaspoon salt
1/4-1/2 teaspoon cayenne pepper

Pour the oil into a very large frying pan  and set over a medium-high heat. When hot, put in the asafoetida and the urad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds in that order. When the mustard seeds start to pop, add the onion. Stir and fry for 1 minute. Add the garlic and the aubergines. Stir and fry for 4/5 minutes or until the onions are lightly browned.

Add the tomatoes, stock, salt and cayenne pepper. Stir to mix, and bring to the boil. Cover, lower the heat and cook gently for about 20 minutes, or until the aubergines are tender, stirring now and then.
Title: Re: Recipes
Post by: Biggsy on February 02, 2012, 07:11:12 pm
A simple one (for blokes who can't cook):

BIGGSY'S TUNA PASTA, to serve 4 people, or 3 cyclists:


1 small/medium onion.
1 400g tin chopped tomatoes.
1 200g tin tuna.
6 oz or 170g dry fusli pasta.
Tomato puree.
Herbs with extra basil.
Black pepper or tabasco sauce.
Strong cheddar cheese.


Chop and fry the onions with a little oil until soft.
Add tomato, a dollop of puree and flavouring to taste.
When hot, add drained tuna and heat thoroughly.
Stir in grated cheese.
Cook and drain pasta.
Mix pasta with the rest and heat thoroughly.
Serve with bread and butter.
Title: Re: Recipes
Post by: Eccentrica Gallumbits on February 02, 2012, 09:16:44 pm
That's student pasta, that is.
Title: Re: Recipes
Post by: SandyV on February 03, 2012, 08:57:47 am
It's even better if you add garlic and olives and make the sauce a little ahead to get the flavours through
Title: Green lentils with green beans and fresh coriander (also green)
Post by: Eccentrica Gallumbits on February 04, 2012, 01:02:33 pm
Green lentils with green beans and fresh coriander
Serves 4-6

250g/9oz green lentils
1 teaspoon salt
1/4 teaspoon cayenne pepper
115g/4oz green beans, cut into 2cm/3/4" segments
60g/2oz finely chopped fresh coriander
3 tablespoons olive oil or rapeseed oil
1/8 teaspoon ground asafoetida
1/2 teaspoon whole cumin seeds
1 medium shallot, peeled and sliced into fine slivers
lemon wedges (optional)

Put the lentils into a medium saucepan with 950ml/34 fl oz water and bring to the boil. Cover partially, lower the heat and simmer very gently for 20 minutes. Add the salt, cayenne pepper, green beans and coriander. Stir to mix, bring back to the boil, cover partially and simmer very gently for a further 20 minutes. Turn off the heat.

Pour the oil into a small frying pan and set over a medium high heat. When hot, put in the asafoetida and cumin. Let the seeds sizzle for 10 seconds. Add the shallot. Stir and fry over a medium heat until it turns reddish. Pour the entire contents of the frying pan into the pan with the lentils. Stir to mix. Serve with lemon wedges if desired.
Title: Re: Recipes
Post by: citoyen on February 08, 2012, 03:47:12 pm
Finally made it tonight, with apples

Only just caught up with this thread... nice one, looks good!  :thumbsup:

Title: Spinach with black-eyed beans and also pilau rice
Post by: Eccentrica Gallumbits on February 26, 2012, 07:44:12 pm
Spinach with black-eyed beans - recipe says serves 4 but I think more like 3

3 tbsp vegetable oil
rounded 1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2-4 dried red chillies
5 garlic cloves, finely chopped or grated to a paste
14 fresh curry leaves
250g whole leaf spinach, shredded, or baby leaf spinach, well washed
salt, to taste
lots of freshly ground black pepper
1 tsp ground coriander
1 rounded tsp ground cumin
400g can of black-eyed beans, drained well and rinsed
1 1/2 - 2 tsp tamarind paste (I tried three or four places but found it in the Bismillah shop on Nicolson Square)
good handful of roasted salted peanuts

Heat the oil in a non-stick saucepan. Add the mustard, fenugreek seeds and chillies. Once the mustard seeds have spluttered, add the garlic and curry leaves and cook gently until the garlic is just starting to turn golden. Add the spinach, seasoning and a splash of water, mix well and cover. Cook for 5-7 minutes until the spinach is well wilted, stirring occasionally. Add the coriander and cumin, half the black-eyed beans and a splash of water. Cover and cook for 5-6 minutes. Take out one-third of the mix and blend to a fine puree. Return to the pan with the remaining beans. Stir in the tamarind paste and peanuts. Boil off any excess water until you are left with a thick creamy mass. Taste, adjust the seasoning, add more tamarind paste if you want more tang, and serve.

Pilau rice - serves 4

220g basmati rice, well washed
2 good tbsp ghee, or 1 tbsp butter and 2 tbsp vegetable oil
1 rounded tsp cumin seeds
10cm cinnamon stick
1 bay leaf
4 green cardomom pods
4 cloves
1 smallish onion, sliced
1/2 tsp turmeric
salt, to taste

Tip the rice into a large bowl, cover with water and leave to soak. Heat the ghee in a saucepan. Add the cumin, coriander, cinnamon stick, bay leaf, cloves, and cardamom and allow to sizzle for 10-15 seconds or until the cumin is aromatic. Add the onion and cook until it's turning golden at the edges.

Add the drained rice, turmeric and salt and cook for a minute, stirring. Add 400ml water, taste the water and adjust for salt. Bring to a boil, cover, reduce the heat to its lowest setting and cook undisturbed for 12-13 minutes. Check a grain -0 it should be cooked. Turn off the heat and serve when you are ready to eat.
Title: Re: Recipes
Post by: Eccentrica Gallumbits on March 08, 2012, 07:03:57 pm
Sweet & sour butternut squash

Serves 4-5

3 tablespoons mustard or olive oil
generous pinch of ground asafoetida
1/2 teaspoon whole brown or yellow mustard seeds
560g/1lb 4 oz peeled & seeded butternut squash or pumpkin cut into 1" chunks
3/4-1 tsp salt
1.5 tsp caster sugar
1/8-1/4 tsp cayenne pepper
1 tbsp natural yoghurt
2 tbsp fresh coriander, chopped

Pour the oil into a frying pan and set over a medium heat. When hot, put in the asafoetida and mustard seeds. As soon as the seeds start to pop (just seconds), put in the squash. Stir and fry for about 3 minutes or until the pieces just start to brown. Add 50ml/2 fl oz water, cover, lower the heat and cook for about 10 minutes or until the squash is tender. Put in the salt, sugar, cayenne pepper and yoghurt. Stir and cook, uncovered, over a medium heat until the yoghurt is no longer visible. Add the fresh coriander and stir.
Title: Re: Recipes
Post by: Biggsy on March 26, 2012, 09:06:52 pm
Recipes for big versions of popular snacks (
Title: Panchmael dhal (five lentils mix)
Post by: Eccentrica Gallumbits on April 18, 2012, 08:01:49 pm
As a rule, I'm not a fan of dhal, but this one is delicious.

Panchmael daal (five lentils mix)

2 heaped tablespoons split green lentils/moong dal
2 heaped tablespoons split yellow lentils/toor dal
2 heaped tablespoons split gram lentils/chana dal
2 heaped tablespoons split and husked black lentils/urad dal
2 tablespoons split red lentils/masoor dal
1.5 teaspoons salt
1/2 teaspoon ground turmeric
2 tablespoons ghee
1 large onion, finely chopped
1/2 teaspoon red chilli powder
1 teaspoon ground garam masala
1 tomato, chopped
1 tablespoon chopped coriander leaves
squeeze of lemon juice

1 tablespoon ghee
1 dried red chilli
1/2 teaspoon cumin seeds
4 cloves
2 garlic cloves, finely chopped

Mix all the lentils together, wash under running water. Leave to soak in cold water to cover for about 20 minutes.

Put the lentils in a saucepan with 600ml/1 pint water, 1 tsp salt and half the turmeric. Bring to the boil, skimming off the white scum from the surface as necessary. Cover and simmer on a low heat from 20-25 minutes or until all the lentils (except the chana dal) are very soft and broken down.

Meanwhile heat the ghee in a frying pan and whe hot, add the onion and cook until golden brown. Add the remaining salt and turmeric, the chilli powder and garam masala and sauté for a minute, then add the tomato and cook until soft.

Pour the onion and tomato mixture over the lentils and bring to the boil. If the lentils begin to thicken too much, add some boiling water and keep stirring to ensure that they don't stick to the pan. Fiish with the fresh coriander and lemon juice. Remove from the heat and keep hot.

For the tempering, heat the ghee in a large ladle or small saucepan until smoking. Add the whole red chilli, cumin seeds, cloves and garlic in that order and in quick succession. As the garlic begins to turn golden, pour the contents of the ladle over the lentils and cover the pan with a lid. Leave covered for 2 minutes to allow the smoke and flavours to be absorbed by the lentils. Stir well and serve immediately.
Title: Re: Recipes
Post by: tiermat on May 01, 2012, 09:28:49 am
Paprika Chicken (Slimming World zero syns recipe)

Chicken thighs (allow 2 per person)
Smoked Pimenton (sweet if you don't like spicy, Hot if you do)
Garlic (about 1 clove per 4 thighs)

Put oven on to pre-heat at 200C

Start by removing all the skin and fat from the thighs
Place skinned thighs in a bowl, sprinkle over the pimenton and garlic (chopped)
Cover with cling film and allow to marinate for between 2 and 4 hours.
Place in a roasting dish, cover tightly with tin foil and place in oven
Cook for 30 minutes, remove foil and place back in over to brown for 5-10 minutes.

Serve with lots of veg or salad, I did SW roast potatoes as well as carrot glazed with Balsamic.
Title: Tangy chickpea curry
Post by: Eccentrica Gallumbits on May 19, 2012, 05:39:57 pm
Tangy chickpea curry

Serves 4-5

12g fresh root ginger, peeled weight
4 fat garlic cloves
2 largish tomatoes, quartered
5-6 tbsp vegetable oil
4 cloves
4 green cardamom pods
1 black cardamom pod
2 large shards cinnamon
2 tsp cumin seeds
2-3 green chillies, whole but pierced
1 onion, finely chopped
1/2 tsp turmeric
1 tbsp ground coriander
1/4-1/2 tsp chilli powder
salt, to taste
2 x 400g chickpeas, drained and rinsed
1 1/4 tsp garam masala
1/2-2/3 tsp tamarind paste or dried pomegranate powder, or to taste
handful of finely chopped fresh coriander

Blend together the ginger, garlic and tomatoes with a little water until smooth. Set aside.

Roast half the cumin seeds in a small dry pan for about 40 seconds, stirring constantly, until they have darkened quite a bit. Grind to a fine powder. Set aside.

Heat the oil in a large saucepan. Add the cloves, cardamom pods,  cinnamon and half the cumin seeds and cook until they release their aroma and start to crackle. Add the green chillies and onion and cook until the onion is well browned. Add the tomato paste with the turmeric, ground coriander, chilli powder and salt, and cook over a moderate to high heat until the oil comes out at the sides (around 15 minutes), stirring often.

Add the roasted cumin powder to the pot.

Add the chickpeas and 500ml water. Bring to a boil, then simmer over a medium heat for 7 or 8 minutes. Stir in the garam masala and tamarind paste. Mash a few of the chickpeas on the side of the pan to thicken the sauce a little. Taste for seasoning and tartness, adjusting if necessary, then sprinkle with the chopped coriander and serve.
Title: Okra & aubergine spicy masala
Post by: Eccentrica Gallumbits on May 19, 2012, 05:46:49 pm
Okra and aubergine spicy masala

Serves 4

3 tbsp vegetable oil
pinch of fenugreek seeds
pinch of fennel seeds  :sick:
2-3 cardamom pods
2cm cinnamon stick
1 bay leaf
3 garlic cloves, chopped
2 onions, finely chopped
1/2 tsp ground turmeric
1/2 tsp chilli powder
1 tsp ground coriander
1 tbsp tomato puree
2 tomatoes, finely chopped
150g okra, cut into pieces
150g aubergine, cut into pieces
2 tbsp chopped coriander leaves

Heat the oil in a saucepan and add the fenugreek seeds, fennel seeds, cardamom pods, cinnamon stick, bay leaf, garlic and onions. Cook, stirring occasionally, until the onions are golden brown.

Add the turmeric, chilli powder, ground coriander and tomato puree and stir well, then cook for a further 1 minute. Stir in the chopped tomatoes and 500ml water. Bring to the boil, then reduce the heat and simmer for about 10 minutes or until the sauce is thick.

Add the okra and aubergine to the sauce with salt to taste, and stir thoroughly. Cover and cook on a low heat for 5 minutes or until the okra and aubergine become tender. Garnish with chopped coriander and serve hot.
Title: Thakkali payaru curry - black-eyed beans with spinach and tomato
Post by: Eccentrica Gallumbits on May 19, 2012, 05:53:10 pm
Thakkali payaru curry - black-eyed beans with spinach and tomato

Serves 4

3 tbsp vegetable oil
1/2 tsp mustard seeds
2 garlic cloves, finely chopped
10 curry leaves
100g chopped onion
2 green chillies, slit lengthways
1/2 tsp chilli powder
1 tsp ground coriander
1/2 tsp ground turmeric
200g tomatoes, cut into small pieces
50 g spinach, chopped
100g cooked or canned black-eyed beans
300g plain yogurt

Heat the oil in a large saucepan and add the mustard seeds. When they start to pop, add the garlic, curry leaves and onion. Cook over a moderate heat for 5 minutes or until the onion is soft.

Add the green chillies, chilli powder, coriander and turmeric. Mix well, then add the tomato pieces. Give a nice stir, then add the spinach. Cook over a low heat for 5 minutes.

Add the black-eyed beans with salt to taste. Cook for a further 1 minute or until everything is hot. Remove the pan from the heat and slowly add the yogurt, stirring well. Serve warm.
Title: Re: Recipes
Post by: LindaG on May 19, 2012, 06:07:31 pm
Mmmmm.  Salivating madly.  Thanks Kirst  :thumbsup:

Too late for tonight, unfortunately.  Tonight's curry contains singed cow.
Title: Re: Recipes
Post by: T42 on October 20, 2013, 09:25:56 pm
Saw this done in a YT video and had a go this weekend:

24-hour steak (

Title: Re: Recipes
Post by: Eccentrica Gallumbits on November 18, 2013, 08:33:09 pm
Black bean & carrot soup (from New Covent Garden Soup Company’s Soup and Beyond)

Serves 6-8

    250g/9oz dried black beans, soaked overnight
    110g/4oz butter
    2 onions, coarsely chopped
    5 cloves garlic, coarsely chopped
    6 bay leaves
    500g/1lb2oz carrots
    25ml/1fl oz jalapeno tabasco sauce, or 1 tablespoon chopped jalapeno chillies, or one green chilli, chopped
    150ml/1/4 pint sherry or fortified wine (I don’t like sherry, but it’s fine in this, and I use the rest of the bottle instead of wine in risotto)
    75g/3oz tomato purée
    salt and pepper
    1.2 litres/2 pints water

Boil the soaked black beans in water rapidly for 15 minutes then simmer them while you make the rest of the soup. Melt the butter and sauté the onions, garlic and bay leaves in a large saucepan until the onions are soft. Add the carrots and jalapeno sauce/chillies, cover the pan and let sweat for 5 minutes. Pour in the sherry and simmer for 15 minutes. Add the drained beans, tomato purée and seasoning, cover with the quantity of water, bring to the boil and simmer for one hour. Remove from the heat, remove the bay leaves, and purée in a liquidiser. Reheat, serve garnished with grated cheddar.
Title: Re: Recipes
Post by: simonp on January 03, 2015, 03:10:00 am
Made this last night. Would make again.

Didn't have any brandy so used sherry. Didn't have any lemons so used orange zest.
Title: Re: Recipes
Post by: Mr Larrington on May 23, 2015, 05:09:29 pm
Maggie Mac's Brandyyyyyy Splodge

An Ancient Pudding, handed down by a tortuous route from the McKails of Scotlandshire, where the Porridge comes from.  Contains enough energy to power the BRITISH Standard Teethgrinder to the outer reaches of the Asteroid Belt.  You will need:
Take it out of the fridge 1/2 an hour before serving as otherwise you will need a cold chisel or plasma cutter to slice it up.  Serve with cream, ice cream or brandyyyyyy.
Title: Re: Recipes
Post by: runsoncake on December 13, 2015, 01:52:08 am

or just munch the chockie then glug the Remy 'til the jitters go away. Simples
Title: Re: Recipes
Post by: hellymedic on February 20, 2016, 06:53:24 pm
I don't usually follow the recipes thread 'cos I never follow recipes but how many eggs?

Would hot knives or frikkin LAZERS be better for cutting up this congelated mass?
Title: Re: Recipes
Post by: Mr Larrington on February 21, 2016, 03:37:23 am
No eggs, no owls.  As long as you take it out of the fridge in good time a decent cake slice will cut it otherwise a samurai sword, frikkin' laser or heated knife would work.  Chainsaws, angle grinders etc. tend to be messy.
Title: Re: Recipes
Post by: hellymedic on February 22, 2016, 04:24:14 pm
Instruction #3 states 'beat eggs'. Now you tell me there are no eggs...

I am beginning to understand why I don't follow recipes!

I are a pedant...
Title: Re: Recipes
Post by: Mr Larrington on February 22, 2016, 05:27:30 pm
You are this: right.  And I can't even blame drinkohol.  I shall correct it.  Two eggs for the recipe and two owls for a decent party.
Title: Re: Recipes
Post by: hellymedic on February 22, 2016, 06:21:31 pm
Sounds like an interesting splodge! I wonder if anyone here has made this confection!

Cooking chocolate has the advantage of being VAT free in the UK anyway.

I wonder if we'll stop having VAT and revert to Purchase Tax if when we leave the EU...
Title: Loaf recipe was Re: Cycling food
Post by: loafer on April 15, 2016, 06:53:03 pm
hi Cudzoziemiec
                         sure no probs  very easy to make  :thumbsup:

More delicious than shop bought malt loaf and so easy to fling together
a child can do it. This must be one of the only cake mixtures that looks and tastes
pretty revolting in the bowl, but honestly, the end result is well worth the complete lack of effort...
Best sliced thinly and eaten with butter or jam.

1 mug of Kellogg's All-Bran
1 mug of either currants, mixed dried fruit or sultanas
1 mug of milk
1 mug of self-raising flour
A generous half-mug of caster or soft brown sugar

1. Put everything except the flour in a large bowl and leave the mixture to stand for about an hour.
2. Grease and long-strip-line a standard size loaf tin and pre-heat the oven to approximately Gas Mark 3 (160 C)
3. Sift the flour into the soggy mixture, stir it in well and pour the whole lot into the loaf tin, spreading it evenly up to the sides.
4. Bake in a cool oven for about an hour and a half, until a skewer or sharp knife inserted into the middle of the cake comes out clean.
Title: Re: Recipes
Post by: Eccentrica Gallumbits on April 23, 2016, 05:59:47 pm
Moong Dal with Cauliflower

250g small split yellow moong dal (do not put them into soak the night before, you don't need to
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chilli powder (optional)
1 medium cauliflower, divided into small florets
2 tablespoons ghee
4 small green cardamom pods
2 small cinnamon sticks
1 tablespoon fresh root ginger, grated
2 tablespoons tomato puree
1 tablespoon fresh chopped coriander

Dry fry or toast the dal in a deep frying pan without oil until a nutty aroma rises and set aside for a couple of minutes. Pour 700ml warm water ino a heavy saucepan, add the dal and bring to the boil. Turn the heat down, add the turmeric, cumin and chilli, put the lid on the pan and simmer for 20 minutes. Make sure it doesn't dry out and add boiling water if necessary. Once teh dal is soft, add the cauliflower and cook for four more minutes. Set aside.

Put the ghee into a deep frying pan. When hot, crush the cardamom pods, split the cinnamon sticks, and toss them in. Add the crushed ginger with tomato puree and blend with a whisk. As the aroma rises, tip them into the pan of cooked dal and stir well. Turn the heat off. Sprinkle the coriander leaves on top and put the lid back on the pan. Serve with rice or parathas.

Title: No-waste tuna pasta bake
Post by: Somnolent on December 15, 2017, 05:20:09 pm
This is an obligatory dish for Friday evenings in our house.  Howls of complaint if anything different is suggested.

Quantities for 4
2 tins of tuna chunks in oil
3 medium onions
1 stick celery (optional)
3 large carrots
200g Strong Cheddar
2 rounded tbs flour (usually 1 of each wholemeal & white)
500 ml skimmed milk
350 g dried penne (pref wholemeal)
3 handfuls frozen peas
3 large ripe tomatoes

Chop the onions (finely if you are not going to blitz them later) and celery if using, and put in large saucepan.
Open the tins of tuna and pour off the oil into the pan
Fry the onions gently until golden brown this takes a while so meanwhile:
Peel & slice the carrots, and just cover with water in medium saucepan, bring to the boil
meanwhile Grate the cheese and set aside
Off the heat, add the flour to the onions and stir thoroughly
As soon as carrots have boiled, take off the heat and drain half the water into the pan with the onions, stir, add rest of water, and stir again. Set asde the carrots.
Add the milk, a little at a time, stirring all the while.
(Optional) If any one doesnt like chunks of cooked onion use hand blender to blitz the mixture until smooth.
Over gentle heat stir in about 3/4 of the grated cheese, a little at a time.
Add the reserved tuna and the sliced carrots, stir thoroughly
Add the dry pasta & stir.
Add more milk if necessary so pasta is thoroughly coated.
Allow to cool for a few minutes so sauce thickens a little.
Thinly slice the tomatos
Add frozen peas and stir in to mixture
Layer half the mixture into rectangular glass dish (30cm x 20cm or larger) or a baking tray.
Cover with sliced tomato
Add remaining mixture and top with remaining grated cheese.

Bake in medium oven for at least 45 minutes, longer if you like burnt well-browned cheese layer. 

Tops & tails of the carrots go in the dog (!), so the only things to be disposed of at the end are: onion skin & carrot peelings (food waste bin) and tuna tins (recycling bin)

Title: Re: Recipes
Post by: TimO on December 17, 2017, 06:42:00 pm
Since it's approaching Christmas, a simple festive Germanic ginger biscuit:



1. Add the following dry ingredients into a bowl, and mix.
2. Gently heat honey and butter in a pan until the butter melts.
3. Pour that hot mixture into the dry mixture with the finely grated zest of one lemon.

4. Mix well and let cool (I throw it in the freezer for 15 minutes).

5. Pre-heat oven to 180°C / Fan 160°C / Gas Mark 4.

6. Separate into about 15 or 16 balls, and flatten them into 3cm diameter blobs (the mixture is quite sticky, so I lightly dust with icing sugar, to make flattening them easier).

7. Place onto baking parchment on a tray and cook for 15 minutes.

8. Cool on a wire rack.

9. Ice with one egg white and 100g of icing sugar (aka Royal Icing).  A fair amount of this will drip off, so let them drip and dry on the same wire rack you cooled them with.

10. Enjoy !

(Obviously the mixture can be scaled, if you want to make more, but you'll need a lot of space to cool and ice them !)
Title: Re: Recipes
Post by: SteveC on August 02, 2020, 08:26:49 am
Retro risotto with beetroot and goat's cheese
This is probably the most outrageously coloured plate of food you will ever cook.
Serves four
2 large beetroots
50g butter
2 shallots, finely chopped
1 leek, white part only, finely chopped
1 garlic clove, chopped
Sprig of thyme, leaves only
350g arborio rice
150ml white wine
1 litre hot vegetable stock, ideally homemade but from a cube is OK
150g goat's cheese, crumbled
75g parmesan, finely grated

Peel and dice the beetroot as small as you can. Melt the butter in a shallow-sided pan and add the shallot, leek, garlic and diced beetroot. Cook slowly and allow the vegetables to go translucent. Once this has happened, add the thyme and rice. Turn the rice over in the now purple ingredients and ensure that every grain is coated in the butter.
Turn up the heat slightly and add the white wine. Keep the rice moving at all times. When the liquid has all been absorbed, add a ladleful of hot stock. Continue to add a ladleful at a time, stirring to keep the rice constantly on the move. This takes about 15 minutes.
When the rice is just underdone, add the goat's cheese and the parmesan. Correct the seasoning with salt, if necessary, and serve

The above is the recipe straight from my source. Unfortunately, I found this before I started being organised about recording sources, so I have no idea where it came from. The file it's in is dated October 2008 and this is the first time I've got round to making it. I won't be the last.
Title: Re: Recipes
Post by: SteveC on August 09, 2020, 09:51:37 am
Lemon risotto

Prep 15 min
Cook 30 min
Serves 4
60g butter
2 tbsp olive oil
2 shallots, peeled and finely chopped
1 stick celery, finely chopped
Salt and black pepper
350g risotto rice (arborio or canaroli)
100ml dry white wine or 50ml dry vermouth
1-1.25 litres light chicken or vegetable stock, simmering
1 large unwaxed lemon (zest and juice)
75g mascarpone or robiola
60g parmesan, grated
In a large, heavy-based frying pan or enamel-based cast iron casserole, warm half the butter and all the oil over a medium-low flame then gently fry/ stew the onion and celery along with a pinch of salt until soft and translucent - this will take about seven minutes. Add the rice and stir until each grain glistens – you want them to become partly translucent and to smell slightly toasty.
In another pan on the back of the stove, keep the stock at a simmer.
Raise the flame, add the wine or vermouth and let it bubble and evaporate for a minute. Start to add the stock, ladle by ladle, stirring continuously while everything bubbles at a lively pace, allowing each ladleful to be absorbed by the rice before adding the next. Add the lemon zest after 10 minutes. Continue until the rice is tender but with a slight nutty bite, and the risotto is soft and rippling. This can take anything from 17 - 25 minutes depending on the rice you are using: keep tasting.
Pull the pan from the heat and, using a wooden spoon, firmly beat the remaining butter, mascarpone, parmesan, two tablespoons of lemon juice and a generous grind of black pepper into the rice. Cover the pan and leave to rest for one minute. Beat again and serve. (
Title: Re: Recipes
Post by: Flite on January 29, 2021, 04:56:21 pm
Ecclefechan Tart     aka Border tart, Butter tart
Line a 6in flan ring with shortcrust pastry (make from about 3oz flour etc)
Blind bake 10-15 mins.
Cream 50g softened butter and 50g light soft brown sugar
Beat in 1 egg
50ml double cream
100g raisins, sultanas
50g dried cranberries, chopped
50gm chopped pecans or ground almonds
Rind of half orange or lemon
Pinch of ground cinnamon and/or cloves/nutmeg
Mix well, pile into case.
AGA baking oven for about 30mins so about 180C for 30mins.
Should be just set, as it will firm up a bit.

You can vary the fruit, nuts and spices according to what you like/have in the cupboard.
Best served warm