lol, why thanks Katy - if you need a hand with anything, just shout.Quote:
Originally Posted by Katy
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lol, why thanks Katy - if you need a hand with anything, just shout.Quote:
Originally Posted by Katy
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. :)
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.
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 ...JJQuote:
Originally Posted by jelly belly
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?
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
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.
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.Quote:
Originally Posted by bondboffin
NB. My mum is a baker and that is the only reason i know this
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.Quote:
Originally Posted by Hollie-x
can never go wrong with that recipie though.
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.
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:Quote:
Originally Posted by bondboffin
One or two pinches of that gives a lovely hint of flavour :p
Ahh thankyou! I said I couldn't remember if it was one or two! :DQuote:
Originally Posted by pookie1968ukyes 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.Quote:
Originally Posted by Hollie-x
can never go wrong with that recipie though.
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:
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.
has anyone got a recipie for really dark, sticky cornflake or crispie cakes?
IngredientsQuote:
Originally Posted by pookie1968uk
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.
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
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.
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.
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 :)
- 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.
I'll give this one a go, thanks :)
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.
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?
I agree with Kirsty, I would not freeze the sausage again. You can freeze the mash though.
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.
That actually does sound really nice, I'm going to try it.
when I get back from the states I will post a bunch of recipes :-)
Trin I've not have stovies for years. I'm having it for tomorrows tea.