Recipes

[chance]

Fairy Cakes
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.

125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk


Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.

[chance]

Chocolate-covered Strawberries make a delightful petit-four after a summer dinner party. Melt 100g good quality dark chocolate in a bowl over a pan of simmering water, or carefully in a microwave. Stir until completely melted, then set aside to cool slightly. Dip the bottom half of the strawberry into the chocolate and allow any excess to drip back into the bowl. Lay on a baking sheet lined with baking parchment or greaseproof paper to harden. When all the berries are dipped, place in the fridge until about 15 minutes before serving.

[chance]

Pavlova with Strawberries and Raspberries
Serves 4-6
4 egg whites
tiny pinch of salt
225g caster sugar
½ tsp vanilla extract
200ml double cream
100g crème fraiche or Greek yoghurt
450g strawberries
200g raspberries

Preheat the oven to 130C/250F/approx. gas mark ½ -1. Place a sheet of baking parchment or greaseproof paper on a baking sheet.
In a large, clean, dry, glass bowl, whisk the egg whites with the pinch of salt until stiff, then begin adding the sugar a tablespoon at a time, continuing to whisk until all the sugar is added and the mixture is smooth and glossy. Whisk in the vanilla extract.
Spoon the mixture onto the paper, smooth into a round shape, about 26-30cm in diameter, and make a dip in the centre. Bake for about 1 hour.
The outer shell should be hard to the touch and with a pale golden colour. Allow to go completely cold, then carefully peel off the paper and place onto a serving plate.
Whisk the double cream and crème fraiche or Greek yoghurt until thick but still smooth. Spoon into the meringue and arrange the berries on top. Serve immediately.
Or try this…
Use the same meringue quantities for the Pavlova, but instead of making one large one, use 2 baking sheets and spoon 8 portions of meringue onto the paper, each about 10cm round, making a dip in the middle as above. Bake at 130C/250F/gas mark ½ for 45 minutes to 1 hour. Fill with cream and fruit and serve on individual dessert plates.

[Debs]

American Chocolate Brownies

Makes 28 large brownies

You need:
225g unsalted butter

110g unsweetened chocolate

4 eggs

8 tbsp granulated sugar

60g unbleached plain flour

1 tsp vanilla etract

90g shelled walnuts, coarsely chopped

Preheat oven to 180C/350F/gas mark 4

Grease and flour a 23 30cm/9 12in baking pan

Melt butter and chocolate in the top part of a double boiler over boiling water When melted, set aside to cool to room temperature Meanwhile, beat eggs and sugar until thick and lemon-coloured; add vanilla

Fold chocolate miture into eggs and sugar Mi thoroughly Sift flour and fold gently into batter, miing just until blended Fold in walnuts

Pour into prepared pan Bake for 25 minutes, or until the centre is just set Do not overbake Allow brownies to cool in pan for 30 minutes before cutting into bars

[.:SpIcYsPy:.]

Who's the Queen of Cook :p

[chance]

lol,not me,my cakes nearly always come out burnt or deflated,lol.

[Abi]

PIZZA

Pick up phone, dial number!

[Jojo]

I have an excellent quick receipe for Muffins and they are really easy -

Dry Ingredients:
140g/5oz sugar
250g/9oz SR Flour
1 teaspoon bicarbonate of soda

Wet Ingredients:
85g/3oz Melted & Cooled Butter
2 Large beaten eggs
200ml/7fl oz Milk
1 teaspoon almond/vanilla extract

As many choc chips or fruit etc you want!!

Mix Dry ingredients together in bowl, mix wet together in another jug/bowl. Slowly add the wet to the dry and fold together without overmixing (mix slowly just until flour disappears - the less mixing the better!) Add choc chips and fold in v gently. Divide mix between 12 muffin cases placed in muffin tray (or you can use normal cake cases, but they will rise!) Cook for 15-18 mins till top golden and firm in oven 200c/180c fan/gas mark 6.

If eaten when still warm, they won't last long - I have to make at least 24 at a time for my lot!!! I also have variables to change the muffins into breakfast ones (bacon & onion) cheesy ones, raspberry & lemon plus a couple others. Let me know if you want a full list!

ENJOY!!!!

[.:SpIcYsPy:.]

I want to know how to make that thing with marshmallows and stuff you eat with fruits.... F word I think. I will edit this post soon when I find out!!

I know!! White Chocolate Fondue!! Give me the recipe!!! Pleaseeeeeeeeee!! :angel:

[di marco]

PIZZA

Pick up phone, dial number!

haha lol! :D

[CrazyLea]

Erm, hi...

Just want to know if anyone has a really simple recipe for a cheesecake. Either strawberry or orange. I have looked on the net and they're all so complicated, I don't want vanilla extract in my cheesecake.. and is there even supposed to be gelatine in it :searchme: Damn chefs. I even tried the Delia Smith website, and nothing.

Just want one with your average, easy ingredients.. biscuit, butter, creme cheese... (and whatever mixes with the cheese lol). Oh and the method and stuff.

I think Ems told me how to do one the other day, but didn't write it down :o.. thanks in advance..

[Pinkbanana]

Erm, hi...

Just want to know if anyone has a really simple recipe for a cheesecake. Either strawberry or orange. I have looked on the net and they're all so complicated, I don't want vanilla extract in my cheesecake.. and is there even supposed to be gelatine in it :searchme: Damn chefs. I even tried the Delia Smith website, and nothing.

Just want one with your average, easy ingredients.. biscuit, butter, creme cheese... (and whatever mixes with the cheese lol). Oh and the method and stuff.

I think Ems told me how to do one the other day, but didn't write it down :o.. thanks in advance..

Cant you just go to Tesco and buy one? Whack it on a plate and claim you have made it....erm not that Ive ever done anything like that myself ofcourse...:o

[CrazyLea]

:rotfl: I could do.. but I want to make it lmao :p

[Jessie Wallace]

What you need
Knob of butter
100ml/3½fl oz double cream
100g/3½oz mascarpone cheese
Splash of white wine
2 Hob Nob biscuits (or similar), crushed
1 tbsp icing sugar
Splash of water
Strawberry's or fruit of choice
Splash of white wine
1 vanilla pod, split (optional)

Instructions

1. Melt the butter in a pan and stir in the crushed biscuits. Cook gently for a few minutes before pouring the mixture into a chefs' ring placed on a serving plate and push down firmly, to form a base.
2. In a large bowl bowl, whisk the cream until it forms soft peaks and then fold in the mascarpone and icing sugar. Spoon the cheesecake mixture into the chefs' ring on top of the base and smooth down. Remove the ring.

3. Heat the water and wine in a pan with the vanilla pod. Add half the Strawberrys - fruit of choice and heat gently for 6-8 minutes. Finish by spooning the left over Strawberry's - Fruit on top of the cheesecake.

[CrazyLea]

Is the wine necessary? :hmm: Could it be done without it like?

[Jessie Wallace]

without the wine is fine hun .

[CrazyLea]

Also.. Marscopone cheese... that can be any creme cheese right? Like say, philadelphia lol? If you know hah.

[Jessie Wallace]

Marscopone is what i use, i've never tried it with Philadelphia! Someone else might know the answer to that in the morning huni :D

[Jojo]

Just for you :p

You should have asked me last night!

Chilled Lemon Cheesecake
Takes 20 mins plus chilling time.

85g digestive biscuits
40g butter
200g pack of Philidelphia
397g can condensed milk
finely grated rind and juice of 2 lemons
142ml tub double cream

Put the biscuits in a plastic food bag and crush to crumbs with a rolling pin or the base of a pan. Melt the butter in a pan, add the biscuit crumbs and mix well. Tip into cake tin and press down firmly with the back of a spoon to make a think layer. Chill whilst you make the filling.
Beat the cheese and condensed milk until smooth, then add the lemon rind and juice. When mixed, beat in the cream. Pour onto the biscuit base, smooth the top and chill until set (better over night or at least 5 hrs before serving)

Ta dahhhhh :D

Simplest cheesecake ever and tastes lush!

[CrazyLea]

It was only after you left I started looking hehe.

That one sounds more like the one I made before. Thank you so much :D

[Jojo]

No problemo hun - let me know if you need any help with your other courses :D

[.:SpIcYsPy:.]

Emzz hun I can't seem to find how much cheese you should use for your cheesecake recipe? xx

[Jojo]

Its Philidelphia cheese that is used Spicy - 200g pack of Philidelphia, so a normal sized tub.

Any probs though, give me a shout, but I can guarantee the deliciousness of this one :D

[Jojo]

Another one for Lea (but you are all of course welcome to use it - she just doesn't have any paper on her at the mo :D ):

Creamy Leek and Potato Soup

25g Butter
3 rashers bacon, chopped (can be left out if you want)
1 onion, chopped
3 trimmed leeks, sliced and well washed
3 medium potatoes, peeled and diced
1.4 litres hot vegetable stock (you can used veg stock cubes for this hun)
142g tub single cream

Melt the butter in a large pan and fry the onion (and bacon if using), stirring occasionally, until starting to go golden brown

Tip in the leeks and potatoes, stir well then put the lid on the pan, turn down the heat, and leave for 5 mins, shaking the pan every now and then to make sure they don't stick.

Add the stock with some salt and pepper. Bring to the boil, then simmer, covered for 20 mins until the vegetables are soft. Cool for a few minutes, then blitz in batches in a food processor or blender until smooth.

Return to the pan, pour in the cream and stir well. Taste and season again if necessary.

Serve and enjoy :D

[CrazyLea]

Thank you veryy much Ems. Sounds yummy, and rather easy to make.

[Jojo]

Thats ok hun *goes off in search of chickeny recipes for main course* :D

[Jojo]

Honey Mushroom Chicken

4 boneless chicken breasts
2 tbsp olive oil
250g mushrooms, sliced
2 tbsp tomato ketchup
1 tbsp clear honey
1 chicken stock cube

Cook the chicken in the oil for about 2 minutes each side. Remove from the pan, then add the mushrooms and cook till starting to brown.

Stir in a mugful of water, then add the ketchup and honey, and crumble in the stock cube. Put the chicken back in the pan. Cover and cook over a gentle heat for 10 minutes until just tender.

Serve with potatoes and veg.

For a thicker sauce, take the chicken from the pan, turn up the heat and allow the liquid to bubble and reduce a little.

:D

[CrazyLea]

Thank you veryyy much again Ems. Sounds really yummy! And again realy easy to do! Thanks for allll your help, couldn't have done it without you haha!

[Jojo]

Quick, easy and yummy is my motto with cooking lol.

Anytime though hun.

[CrazyLea]

Ems I just thought of a few things...
What vegetables do you think would be best with the chicken dish? :hmm:
Like what goes well?

And could you give me rough estimate overall separate times of cookage, so I can plan on when to cook them all to be done by certain times, and so that the chicken dish isn't finished before the soup :lol:. (not the cheescake, just the soup and chicken). :D

[Jojo]

Depends on which your family prefer, but green beans are nice at the moment, so maybe some green beans and some julienne carrots.

Timings - do you mean for like how long for the chicken (20mins roughly in total), carrots, green beans (10-15 depending on if you like them soft or crunchy) pototoes (depends on how you are cooking them)

The soup will all take about 30 mins as you haven't got a blender, to make sure they are niceeeee and soft

Hope that helps - if not, let me know (or if you need more help :D )

[CrazyLea]

Well they like most vegetables, so they sound nice, spesh as carrots are my fave :p

Yep that's what I mean, thanks :D

and there is one more thing, but I'll ask you on msn if you're on tonight, it's just I forgot what to do if you haven't got a blender :lol: And I'm printing this all out tomorrow hah.

[Jojo]

:rotfl:

A little bit extra cooking time to ensure the veg are totally cooked and then you can squash them through a sieve :) I should be online after CSI NY though so grab me then :D

[.:SpIcYsPy:.]

Any easy, simple, quick and lush recipe for cookies? Chocolate chip ones? Thanks x

[Jojo]

200g Soft Butter
200g Caster Sugar
85g Plain Flour
1 tsp Baking Powder
1 tsp Ground Cinnamon
250g Porridge Oats
150g Raisins (or choc drops)
3 tbsp Milk

Turn the oven to fan 160c/conventional 180c/gas 4. Line a baking sheet with greaseproof paper. In a large mixing bowl, cream the butter and sugar together with a wooden spoon until smooth.

Add the remaining ingredients and mix well, pour in the milk and mix to a soft dough.

Divide the dough into 4 portions. Shape each portion into 10 equal sized balls and flatten a little with your hand. Bake for 12 mins or until golden brown. Cool slightly then remove to a wire rack until cold.

I should think you could omit the cinnamon if you wanted to.

[.:SpIcYsPy:.]

Thank-you very much Emz!! I don't remember using porridge oats but hey it been a long time lol!! xx

[Jojo]

I have found another one for you Spicy which is much easier and is "American" style, looks gorge - just checking out the grammage for the butter and will let you have that one - its a peanut and chocolate one and looks lush!

[.:SpIcYsPy:.]

I have found another one for you Spicy which is much easier and is "American" style, looks gorge - just checking out the grammage for the butter and will let you have that one - its a peanut and chocolate one and looks lush!
Well it sounds lovely! Thank-you very much Emz :D x

[Jojo]

Found the grammage out, and made some last night - they were cleared within 10 mins (all 18 of them!!!)

Makes 18
Ready in 30 mins
13p each
272 kcals and 4.4g per biscuit

You need

85g Crunchy Peanut Butter
175g Soft Butter
175g Soft Brown Sugar
300g Self Raising Flour
2 tbsp Milk
85g Roast Peanuts - chopped
175g Plain Chocolate - chopped


Turn the oven to fan 160c/conventional 180c/gas4 and line two large baking sheets with non stick baking paper. Beat the peanut butter, butter and sugar together until light and fluffy, by hand or with an electric whisk.

Stir in the flour and milk, then the chopped nuts and chocolate. Bring the mixture together to make a dough, the easier way to do this is with your hands, and divide the mixture equally into 18. (I found I needed a little extra milk to do this)

Roughly shape each piece of dough into a ball by rolling it in the palms of your hands. Space well apart on baking sheets to allow for spreading. If you only have one baking tray (like me) you can bake the cookies in batches.

Flatten each cookie with a fork, bake for 12-15 mins until the cookies are pale golden around the edges but still feel soft in the centre. Cool for 5 mins, then transfer to a wire rack until cold.

In a tin the cookies will keep for up to a week, but I doubt they'll last that long!!

[Katy]

Ems could make her own recipe book with all these.

I'm on dinner duty tonight. At the minute i'm thinking Chicken its the only thing i can cook that i have yet to burn.

[Jojo]

Ems could make her own recipe book with all these.

I'm on dinner duty tonight. At the minute i'm thinking Chicken its the only thing i can cook that i have yet to burn.

lol, why thanks Katy - if you need a hand with anything, just shout.

[Perdita]

Here is a simple and healthy Chilli Con Carne recipe for anybody who likes minced beef:

Ingredients for 1 person:

100 g of lean minced beef
45 g of kidney beans, canned and drained
½ clove of garlic
½ onion
½ green pepper
1 tsp of olive oil
1 small tin of chopped tomatoes (200g)
1 tsp of tomato puree
½ beef stock cube
1 tsp chilli powder
¼ tsp of drinking chocolate
½ tsp of mixed herbs

Heat the olive oil in a non-stick saucepan and cook the onion until slightly softened. Add the garlic and diced pepper and cook for another few minutes. Add the minced beef, brown and then drain off excess fat. Stir in all other ingredients, adding more or less chilli powder to your taste. Cover and cook for 20 minutes. Serve with 60g of brown rice (uncooked weight); use plain white rice if you prefer but then it is not so healthy. Enjoy. :)

[Perdita]

I make this for special occasions like Xmas etc. Not so good for Weight Watchers people (:nono: ) but simply delicious:

Beetroot Soup with Dumplings
(for ca. 4 people) (tbs – tablespoon)

150 g beetroot (fresh)
1 onion
2 tbs oil
750 ml (¾ l) vegetable stock
1 tbs cornflour
2 tbs water
1 tbs raspberry-redcurrant jelly
150 g crème fraîche classic
100 g cream cheese spread
salt
freshly ground pepper
1 spring onion
ca. 150 g ricotta or mascarponi (Italian fresh cheese)


Wash, peel and cut beetroot into small strips. Peel and finely chop onion. Heat oil in a saucepan.
Gently fry onion and beetroot strips in oil. Add stock and simmer on low heat for 15 minutes.
Mix cornflour with 2 tbs water, add to soup whilst stirring, bring to the boil. Add jelly, crème fraîche and cheese spread, re-heat soup, season with salt and pepper.
Clean spring onion and cut into small rings. Ladle soup into soup bowls. Using two teaspoons, form ricotta or mascarponi into small dumplings, add 3-4 dumplings to each soup bowl and sprinkle with spring onion rings before serving.

[Abigail]

Has anybody got a recipe for chocolate choc chip cookies to roll out?

I used an American recipe yesterday and it was in cups so I had to guess what it was in grams. It went spectacularly wrong. I put too much sugar in so I added a bit more margarine then I didn't have enough flour so I put more in and it just ended up a mess. I put it in the fridge to harden. Cut the shapes out, put in the oven and they didn't rise up, just out so they all ran together. They tasted a bit funny as well.

[JustJodi]

Has anybody got a recipe for chocolate choc chip cookies to roll out?

I used an American recipe yesterday and it was in cups so I had to guess what it was in grams. It went spectacularly wrong. I put too much sugar in so I added a bit more margarine then I didn't have enough flour so I put more in and it just ended up a mess. I put it in the fridge to harden. Cut the shapes out, put in the oven and they didn't rise up, just out so they all ran together. They tasted a bit funny as well.

JB I am an American,,, next time you have a problem with an american recipe e mail me sweetie and I will help u with it ...JJ

[Bryan]

damn! was hoping someone had posted a birthday cake recipe here!

i've looked on so many sites, and each one is telling me something different!

basically on Thurday I've got to make my friend a birthday cake.

I have that roll on icing to go on top, just need a recipe for a sponge cake and filling. Anyone got a special recipe that they can recommend?

[Hollie-x]

A dead basic, plain sponge is 4oz to every... damn... I think 1 egg.So 4oz sugar, butter, flour & 1 egg Then I just use a butter cream and jam filling.

I think anyways. I shall have a look and see if I can find anything for you :D

[Hollie-x]

Does anyone know of any good healthy vegetarian dishes? I'm usually stuck with Quorn stuff and TBH it gets kinda boring after a while. I know there's plenty I could do, but I wondered if there was any reccommendations.

[miccisy]

damn! was hoping someone had posted a birthday cake recipe here!

i've looked on so many sites, and each one is telling me something different!

basically on Thurday I've got to make my friend a birthday cake.

I have that roll on icing to go on top, just need a recipe for a sponge cake and filling. Anyone got a special recipe that they can recommend?

Just to let you know. If you are putting icing to cover the cake you will need to marsipan it too. Icing by itself will dry out the cake and you will not be able to cut though it unless you are going to ice it the morning it is needed.

NB. My mum is a baker and that is the only reason i know this

[pookie1968uk]

A dead basic, plain sponge is 4oz to every... damn... I think 1 egg.So 4oz sugar, butter, flour & 1 egg Then I just use a butter cream and jam filling.

I think anyways. I shall have a look and see if I can find anything for you :D

yes thats the recipie for a victoria sandwich cake, but its 4oz mix to 2 eggs not 1. if its for a decent size birthday cake it might be better to do 8oz SR flour, sugar, and butter, and 4 eggs.
can never go wrong with that recipie though.

[Jessie Wallace]

When doing a birthday cake at work i use 12 eggs and 24 oz of Flour and 24oz of Marg and 24 oz Caster Sugar. But you don't really need one that size, so for a small one, i'd got with 3oz of everything to 1 egg. The size you probably want it like 9 oz of Self Raising Flour 9 oz of Caster Sugar and 9oz of Marg and 3 eggs mix all together and then greese two tins and pour the mixture equaly into both tins and then into a pre heated oven at 180 for about 40 mins.

[StarsOfCCTV]

basically on Thurday I've got to make my friend a birthday cake.

A tip - Whichever cake you make, buy a packet of mixed spice. Preferably with cinammen (sp?) included. I can't say which one because my packet has lasted me at least a couple of years :lol:

One or two pinches of that gives a lovely hint of flavour :p

[Hollie-x]

A dead basic, plain sponge is 4oz to every... damn... I think 1 egg.So 4oz sugar, butter, flour & 1 egg Then I just use a butter cream and jam filling.

I think anyways. I shall have a look and see if I can find anything for you :D

yes thats the recipie for a victoria sandwich cake, but its 4oz mix to 2 eggs not 1. if its for a decent size birthday cake it might be better to do 8oz SR flour, sugar, and butter, and 4 eggs.
can never go wrong with that recipie though.

Ahh thankyou! I said I couldn't remember if it was one or two! :D

[Perdita]

I made this dish today and think it is just lovely. It is a vegetarian dish or you could use it as a vegetable serving, I suppose.
Boil some potatoes, leave to cool and then slice and line the bottom of an oven proof dish. Deep-fry or pan fry until coloured slices of aubergines and fennel (or zucchini) and lay over the potatoes. Top with raw sliced tomatoes and cover the dish with a cheese sauce. Sprinkle some parmesan cheese on top and bake in moderate oven for 20 minutes. I think it is yummie. :thumbsup:

[Perdita]

Blueberries are in season in July, so try this fresh, summer cocktail:

Take 15-20 blueberries and 2 tsp caster sugar and place in a cocktail shaker, them mash the the end of a clean rolling pin. Add 30 ml vodka and 20 ml creme de myrtille (wild blueberry liqueur). Shake well and strain into a Martini glass, then garnish with a few extra blueberries. Enjoy.

[pookie1968uk]

has anyone got a recipie for really dark, sticky cornflake or crispie cakes?

[Perdita]

has anyone got a recipie for really dark, sticky cornflake or crispie cakes?

Ingredients

50g Butter
100g dark chocolate, broken into small pieces
5 tbsp golden syrup
80g cornflakes


Method

1. Place the butter and the chocolate pieces in a saucepan with the golden syrup. Slowly melt over low heat, stirring. When the mixture is well blended, stir in the cornflakes.

2. Place some small paper cake cases on a tray. Fill each one with a heaped tablespoon of the mixture. Put in the fridge to set.

I have made these and find them delicious, it is a James Martin :wub: recipe and easy to make. :D

Makes about 12 - 15 cup cakes.

[CrazyLea]

Anyone got a simple recipe and method for spaghetti bolognese.
Looked it up but most have got silly things like oregano and fresh basil etc...
so just want the simplest, yet tasty recipe pleaseeeee :D

[Perdita]

I don't like basil etc. My recipe is very simple - lean mince, chopped onion and garlic, passata (tomato sauce) or chopped tomatoes, a splash of balsamic vinegar (don't worry if you have not got it, only recently started using it myself) and a little cocoa powder (again, optional). If I have mushrooms that need to be used up, I add those. Start off by browning the mince (I don't even use any fat as the mince has enough on its own), add onions, garlic, passata and whatever else you like, season and simmer away for half an hour. Finished. :thumbsup: If you want to add herbs like oregano, you can use dried ones rather than fresh, although I don't think you get dried basil leaves.

[Trinity]

I use a bolagnaise recipe that I got in Tuscany.

Brown mince with chopped onion and garlic.

Add a glass of white wine, a bay leaf, dried thyme, zest of half a lemon and cook until the wine has evaporated.

Add 2 cartons of passata, salt and pepper to taste.

Simmer for 40 minutes, remove the lemon rind and bay leaf.

Fab.

Before I really got into italian food I used an easier recipe that my mother uses.

Brown mince, chopped onion and garlic
Add an oxo cube plus 2 tins of chopped tomatoes
tsp dried oregano or italian seasoning.
Salt and pepper to taste.

You can add a dessert spoon of wostershire (sp) sauce at step 2.

Other versions I have add pancetta - but I don't think that it needs it.

[Perdita]

I can't be the only one who is stuck on a regular basis as to what to cook for tea/dinner. Perhaps members could come to this thread on a regular basis and post what culinary delights they are making that day or did the day before. Just and idea :)

[Trinity]

250 g fresh pasta
150 g smoked salmon, thinly sliced and cut into thin strips (you can use off-cuts or trimmings)
A shot of vodka
A scallion, finely sliced (or 1/4 of an onion finely chopped)
The juice of half a lemon (or 1 tablespoon of lemon juice)
3 tablespoons olive oil
Small carton of cream - single/double or whipping
A small bunch parsley, minced
Salt and freshly ground pepper to taste
Set pasta water to boil, and when it has almost come to a boil prepare the sauce.

Heat the oil over a gentle flame in a pan, and soften the onion gently. Add the salmon, stir in the vodka and cook until the vodka has mainly evaporated then add the cream, parsley and lemon juice, warm through and then season to taste with salt and pepper.

In the meantime salt the water, which should be boiling by now, and cook the pasta.

Mix pasta with sauce to serve.

Takes 10 minutes in total and is fab.

[Perdita]

I'll give this one a go, thanks :)

[Abigail]

Anyone got any ideas of what I can do with sausage for a main meal? Ideally freezable and quick to make.

I left my cook book at home :( I'm having sausage, mash and gravy tonight.

Also, can I refreeze sausage after its been defrosted? Obviously I'm going to cook it before I freeze it.

[Kirsty :]]

I really wouldn't freeze a sausage, especially if you've defrosted it and cooked it. That's just asking for a tummy bug lol.

The only thing I can think of with sausage is maybe a casserole? Or how about making a pizza?

[Perdita]

I agree with Kirsty, I would not freeze the sausage again. You can freeze the mash though.

[Trinity]

Toad in the hole?

Stovies ( this is a Scottish recipe that is a cross between a soup and stew and is made in a pan - very tasty)

For Stovies: (this isn't a classic recipe that you will find on the internet - it is the method I was taught in home economics 30 years ago, lol)

Sausages (2 per person)

Potato (2 per person)

Onion (half a small one per person - but scale up to a large one for 4 potions)

Carrot (one per person)

Half a beef stock cube per person (knorr)

Dried parsley/or thyme or sage whichever you have or prefer to taste

Salt and black pepper to taste.

Take the skin of the sausage and cut into largish lumps, slice the onion and peel and slice the potato and carrot.

Put a little oil or butter in a pan and heat, add the sausage and onion until browned, add the carrot and potato and stir until browned. Add the stock cube dissolved in 1/2 pint of hot water (per half stock cube) and a little salt, pepper and parsley. Cook on a low heat, stirring regularly to stop it catching at the bottom of the pan,until the potatoes and carrot are done, and the water has thickened to a sort of potatoey, beefy soupy consistency. Check the seasoning and serve in soup bowls.

It will look awful, and taste divine.

[Abigail]

That actually does sound really nice, I'm going to try it.

[JustJodi]

when I get back from the states I will post a bunch of recipes :-)

[Chloe O'brien]

Trin I've not have stovies for years. I'm having it for tomorrows tea.