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Thread: Recipes

  1. #61
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    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

  2. #62
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    Smoked salmon and vodka pasta sauce

    • 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.

  3. #63
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    I'll give this one a go, thanks

  4. #64
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    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.

  5. #65
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    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?

  6. #66
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    I agree with Kirsty, I would not freeze the sausage again. You can freeze the mash though.

  7. #67
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    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.

  8. The Following User Says Thank You to Trinity For This Useful Post:

    Abigail (03-10-2009)

  9. #68
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    That actually does sound really nice, I'm going to try it.

  10. #69
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    when I get back from the states I will post a bunch of recipes :-)

  11. The Following User Says Thank You to JustJodi For This Useful Post:

    Abigail (03-10-2009)

  12. #70
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    Trin I've not have stovies for years. I'm having it for tomorrows tea.

    Thanks to Vicky for my great new banner xxx
    "Maddest Member again How come I've been taking my meds"

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