Author Topic: Recipes  (Read 62098 times)

Tomato & Lentil Soup
« Reply #25 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.

 :thumbsup:


gonzo

Re: Recipes
« Reply #26 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

Ingredients
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)

Method
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)

Re: Recipes
« Reply #27 on: August 20, 2009, 08:40:45 pm »
.....no one else has ever come up with the idea!

The innocence of youth  ;D

gonzo

Re: Recipes
« Reply #28 on: August 20, 2009, 08:57:47 pm »
.....no 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!

Re: Recipes
« Reply #29 on: September 08, 2009, 06:29:07 pm »
oooh I need to find my recipe out for my banana and strawberry muffins.  :demon:

Eccentrica Gallumbits

  • Rock 'n' roll and brew, rock 'n' roll and brew...
Aubergine & chickpea tagine
« Reply #30 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.
My feminist marxist dialectic brings all the boys to the yard.


Eccentrica Gallumbits

  • Rock 'n' roll and brew, rock 'n' roll and brew...
Lentil stew
« Reply #31 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.
My feminist marxist dialectic brings all the boys to the yard.


Re: Recipes
« Reply #32 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.

Re: Recipes
« Reply #33 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

S
"No matter how slow you go, you're still lapping everybody on the couch."

AwfulQuiet

Hot Lemon-Limoncello
« Reply #34 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...


Homity Pie
« Reply #35 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)

Method:

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.

Carrot flapjack
« Reply #36 on: April 14, 2010, 09:39:20 pm »
Carrot flapjack

Preparation Time: 10 mins
Cooking Time: 25 mins

Serves: 6

Ingredients

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

Instructions

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.

Re: Recipes
« Reply #37 on: April 17, 2010, 01:52:37 pm »
Sausages in mustard

good quality sausages cut into bitesize pieces
onion
pasta
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

peliroja

  • Mrs Woolly
Re: Recipes
« Reply #38 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.


peliroja

  • Mrs Woolly
Re: Best Ever Banana Bread
« Reply #39 on: June 21, 2010, 10:31:11 pm »
Best-ever Banana Bread
servings | 8

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

Instructions
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:

Peanut Butter Flapjack
« Reply #40 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
Instructions
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!
@SandyV1 on Twitter http://twitter.com/#!/SandyV1

Eccentrica Gallumbits

  • Rock 'n' roll and brew, rock 'n' roll and brew...
Mexican mole muffins
« Reply #41 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.
My feminist marxist dialectic brings all the boys to the yard.


peliroja

  • Mrs Woolly
Re: Recipes
« Reply #42 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:

CrinklyLion

  • The one with devious, cake-pushing ways....
CL's DunRun coffee cake.
« Reply #43 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

Method.

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.

3)
- 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.

CrinklyLion

  • The one with devious, cake-pushing ways....
Granny Annie's St Clements Cake
« Reply #44 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.

CrinklyLion

  • The one with devious, cake-pushing ways....
Chocloate and banananananananana cake
« Reply #45 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)

LindaG

Re: Recipes
« Reply #46 on: August 02, 2010, 12:57:43 pm »
What temp oven Crinkly?

CrinklyLion

  • The one with devious, cake-pushing ways....
Re: Recipes
« Reply #47 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!

LindaG

Re: Recipes
« Reply #48 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  :)

Re: Recipes
« Reply #49 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.)