Recipe Post

28 Mar 2010

made this last sunday and was best soup i ever tasted kids agreed too and know i have no idea why i never made soup before in fact can't see me ever opening a tin again, i'm making it again today but triple the amount for lunches in the week
red pepper n tomato soup
4 large red peppers
4 garlic cloves, unpeeled
1tsp dried oregano
4tbsp olive oil
1 large red onion, peeled and chopped
6 large tomatoes, peeled
850ml (1½ pt) vegetable stock
1tsp sugar
Half a packet fresh basil leaves
Method
Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.
Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins. Whizz the soup in a food processor then reheat. Garnish with basil leaves and black pepper and serve
i'm sure you lot are much more accomplised cooks than i and have done soups before but if anyone else reading this is like me a lazy cook and normally buys tinned soup i swear give it a go n u will never buy tinned again its lush

28 Mar 2010

Some good tips on here. Trouble is I'm not very good at cooking.
Plim :sad:

28 Mar 2010

Quote by Plimboy
Some good tips on here. Trouble is I'm not very good at cooking.
Plim :sad:

Beat 2 eggs to mix the yellow with the white.
Pour a small splosh of milk in. (or an egg cup full if you have one available)
Sprinkle a bit of salt and pepper into the mix.
Put a small lump of butter in a pan and put the heat up to half maximum.
Watch the butter melt - if it sizzles hard turn the heat down to one third maximum.
When it's melted pour in the eggs/milk.
Use a wooden spoon to stir the eggs. Not all the time. Just every so often - lifting the firmed egg into the liquid. And no beating.
In the meantime put a couple of slices of bread in the toaster.
When they are done butter them.
Don't forget to stir the egg mix occasionally.
When the eggs are as firm as you like (a bit of glossiness is a good sign - shouldn't have any actual liquid though) dollop it onto the troast.
Add a sprinkle of chopped up chives if you have them.
Enjoy.
There you go - believe me - anyone can do that.
Oh and then go and buy Delia Smith's Cookery Course. That should be your bible.

28 Mar 2010

The best way to cook anything is go with the flow and how you feel about what you are cooking..
And if you mess up first time round,just try something else with less stuff to put in it,or even better just get the ideas from the tv shows and go from there,that is how i learned to ccok and i havent killed anyone up to now..

28 Mar 2010

Quote by Plimboy
Some good tips on here. Trouble is I'm not very good at cooking.
Plim :sad:

just follow a recipe hun its simple if it tastes crap order a take away n try again another day
i just made an apple pie looks awfull pastry kept falling apart as i tried to put it in pie dish but its incredibly yummy so don't think its gotta look like the picture
give it a go hun and you don't have to buy books the tinternet is full of recipe ideas
muffins r yummy n easy to make just don't forget to buy a muffin tray n cases lol

28 Mar 2010

BELOW: Its a copy and paste, an easy one for anyone with not much cooking ability. Tastes yummy too. I do lots of variations on this biggrin

Ive included the link too so you can see the method with pictures if you want to.

The Route 79 Omelette
This is one of my favourite "late night" dishes. When you know you haven't got much time to do a full-on cooking session - and you are feeling tired but ravenous. The kids will love this for their main meal too. This will take no longer than 15 minutes - and is made for two to share. Raid the fridge for the following:
You don't have to use precisely the above - but I can gaurantee you'll find the combination of all the above simply exquisite! The German-style sausage should be the already-cooked ones that you find in the chiller-cabinets or deli in the supermarket - can be of any sort you like: smoked, garlic, lamb, veggie etc. or even use pepperoni instead. Make sure you keep a couple in your fridge all the time - they last ages due to them being vacuum-packed - and they come in real handy on occasions like this!
I just love that horse-shoe shape that the Germans make their sausages! Just slice up the sausage into the thickness of 1 centimetre. Heat up a couple of tablespoons of oil in frying pan - medium flame - and then add the onions and sausage pieces. Stir it around so that all the sausage pieces are flat in the pan - the objective is to lightly brown both surfaces of each sausage piece - by which time the onion should also be lightly browned too.
Then add the mushroom pieces. Fry for a little more - these will cook quick and the pan should get a little liquidy due to the water coming out of the mushrooms. The objective here is to fry until all the water has evaporated - should only need a few minutes. Then add the chopped tomato. Make sure you've removed the centre of the tomato - the pulp and seeds. As these will make the pan too wet. I take the middle out and eat it whilst preparing - I love tomato! My dad has a habit of putting lumps of tomato pulp mixed with vinegar into his glass of Scotch Whiskey! Everyone has a different use for tomato pulp I'm sure!
Just fry the pan for a little more - this is the point that you add some salt and crushed black pepper. Be generous with the pepper please! And then add the beaten egg. Make sure the egg was beaten real good. It should be frothing before you pour it into the pan.
Now just let the egg cook from the bottom on medium flame. You will see the egg start to solidify and puff up a bit. Whilst you are doing this - put the grill on max heat. After a few minutes - put the frying pan under the grill - right up close to the grill element. This will make the omelette puff up in a way that just could never be acheived on the hob! (Be careful if your frying pan has a plastic handle - you don't want to melt it under the grill!)
Return the stove-top to finish it off - sprinkle some coriander leaf on top - and turn the heat right down to the lowest possible flam eon the smallest burner. This will keep the omelette warm whilst you make a couple of toast - butter them - and cut them into halves.
Place two halves of toast onto each of two large plates - and then cut the omelette in the pan into four quarters using the edge of the wooden spoon/spatula. It should cut really effortlessly. Slide each quarter of omelette onto the plates straight from the pan - two on each plate - on top of the toast - arranged in a buttterfly fashion.
Now all you have to do splash a bit of Tabasco sauce over it - and eat! Enjoy!
I will leave you with some arty pictures of this dish to make your mouth water:

13 Apr 2010

I noticed this evening when walking the dog that the elder trees are sprouting green... and if you drink wine at the same rate as me you need to start preparing now...
Buy six bottles of wine with screw top lids.
Drink the 6 bottles of wine and save the bottles and lids
Soak the bottles in hot water to take the labels off, and wash out the insides.
Put bottles in a very low oven to dry them out
Collect a carrier bag full of elder flower heads, shake them well to evict bugs and remove any leaves
Allow the flower heads to sit for an hour or so then shake again.
Tip 3 bags of sugar into 2litres of water and slowly bring to the boil.
Take the syrup off the heat and allow to cool slightly
Add the juice and zest of 5 lemons and the elder flowers
Cover the mixture with a clean cloth and allow to steep for 24hrs
Strain the syrup and bring back to the boil (do not boil for longer than a minute)
Poor into the clean bottles while still hot and seal
Store in a cool dark place for up to 6 months
Serve diluted with sparkling or still water. (be aware, elder can be a stimulant so I'd not advise it just before bed) :beer:

18 Apr 2010

Quote by Nimbus
I noticed this evening when walking the dog that the elder trees are sprouting green... and if you drink wine at the same rate as me you need to start preparing now...

Elderflowers also freeze very well, if you wanted to keep the Elderflower Champagne flowing through the summer.
Makes about 6 litres
Ingredients
4 litres hot water
700g sugar
Juice and zest of four lemons
2 tablespoons white wine vinegar
About 15 elderflower heads, in full bloom
A pinch of dried yeast (you may not need this)
Method: How to make elderflower champagne
1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).
5. Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.

18 Apr 2010

Ginger Beer
(36 pints) Boiling Water
(2½lb) Sugar
40g (1½oz) Bruised Ginger
25g (1oz) Cream of Tartar
2 Lemons, rind and juice
2 large tbsp Brewers Yeast
Peel the lemons, squeeze the juice, strain it and put the peel and juice into a large earthen pan, with the bruised ginger, cream of tartar and sugar.
Pour over (3 gallons) of boiling water.
Let it stand until just warm.
Add the yeast, which should be thick and perfectly fresh.
Stir the contents of the pan well and keep in a warm place over night, covering the pan over with a cloth.
The next day skim off the yeast and pour the liquor carefully into another vessel, leaving the sediment.
Bottle immediately and secure the corks.
In 3 days the ginger beer will be fit for use.
For some tastes, the above proportion of sugar may be found rather too large, when it may be diminished, but the beer will not keep so long.
*Her*

9 May 2010

Has anyone got a good recipe for Tom Yung Gung - a hot and spicy Thai soup that doesn't include coconut milk.
All the recipes I can find include a spice paste and I want to do it from scratch.

9 May 2010

Quote by couplefunuk
I noticed this evening when walking the dog that the elder trees are sprouting green... and if you drink wine at the same rate as me you need to start preparing now...

Elderflowers also freeze very well, if you wanted to keep the Elderflower Champagne flowing through the summer.
Makes about 6 litres
Ingredients
4 litres hot water
700g sugar
Juice and zest of four lemons
2 tablespoons white wine vinegar
About 15 elderflower heads, in full bloom
A pinch of dried yeast (you may not need this)
Method: How to make elderflower champagne
1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).
5. Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.
Brill :thumbup: Gonna try this.....

9 May 2010

Nothing but thorough, even at midnight on a Sunday Anais xx

9 May 2010

Quote by wideeyedand
Nothing but thorough, even at midnight on a Sunday Anais xx

I'm not sure I could last a week for it to be ready lol

I'm quite partial to the fizzy stuff :giggle:

9 May 2010

Quote by anais
Nothing but thorough, even at midnight on a Sunday Anais xx

I'm not sure I could last a week for it to be ready lol

I'm quite partial to the fizzy stuff :giggle:
What? Pop? dunno

:lol:

9 May 2010

Quote by anais
Nothing but thorough, even at midnight on a Sunday Anais xx

I'm not sure I could last a week for it to be ready lol

I'm quite partial to the fizzy stuff :giggle:
The build up is the best thing, didn't you know Anais wink

10 May 2010

Quote by wideeyedand
Nothing but thorough, even at midnight on a Sunday Anais xx

I'm not sure I could last a week for it to be ready lol

I'm quite partial to the fizzy stuff :giggle:
The build up is the best thing, didn't you know Anais wink

I quite enjoy the build up and anticipation :lol2: :lol2: :wink:

10 May 2010

Quote by jesster
Nothing but thorough, even at midnight on a Sunday Anais xx

I'm not sure I could last a week for it to be ready lol

I'm quite partial to the fizzy stuff :giggle:
What? Pop? dunno

:lol:
Champers my dear boy, champers :lol:

30 Apr 2011

Remembered this thread when I made this earlier today.
Rice Krispie slice - much better than the squares you buy.
A large bag of devon/dairy toffees
A large bag of proper pink and white marshmallows
A medium box of Rice Krispies
Melt the sweets with a dash of milk over a very, very low heat.
Pour half the cereal into a large bowl.
When the sweets are really melted, they will be quite liquid, pour them all over the cereal and stir.
Keep adding cereal and stirring until it just won't take any more.
Have a baking tin lined with baking parchment and unload the bowl of sweet goodness into it.
Press it well down - maybe put another tin on top and press well.
If you want to press it with your hands, dip your fingers in cold water first.
This bit is important, it's the pressing that makes it possible to pick up and eat.
Once it's totally cold and set, cut it out. If you use a biscuit cutter, guess who gets to eat the corners that get left. biggrin

:D:D:D
Variants
Drizzle melted dark chocolate over in a tastful wiggle pattern.
Add chocolate drops to the cereal.
Add chopped dried fruit - like cranberries - to the cereal.
Add a small choc bar (dark) to the sweet mix.
I believe this keeps quite well. I wouldn't know. It lasts about 2 days in our house.

1 May 2011

Quote by foxylady2209
Remembered this thread when I made this earlier today.
Rice Krispie slice - much better than the squares you buy.
A large bag of devon/dairy toffees
A large bag of proper pink and white marshmallows
A medium box of Rice Krispies
Melt the sweets with a dash of milk over a very, very low heat.
Pour half the cereal into a large bowl.
When the sweets are really melted, they will be quite liquid, pour them all over the cereal and stir.
Keep adding cereal and stirring until it just won't take any more.
Have a baking tin lined with baking parchment and unload the bowl of sweet goodness into it.
Press it well down - maybe put another tin on top and press well.
If you want to press it with your hands, dip your fingers in cold water first.
This bit is important, it's the pressing that makes it possible to pick up and eat.
Once it's totally cold and set, cut it out. If you use a biscuit cutter, guess who gets to eat the corners that get left. :D:D:D
Variants
Drizzle melted dark chocolate over in a tastful wiggle pattern.
Add chocolate drops to the cereal.
Add chopped dried fruit - like cranberries - to the cereal.
Add a small choc bar (dark) to the sweet mix.
I believe this keeps quite well. I wouldn't know. It lasts about 2 days in our house.

Another variant:-
Substitute the Rice Crispies for your favorite flavour of Popcorn and change the dark chocolate to Belgian White Chocolate. mmmmmmmmmmmmm ;-)

1 May 2011

Take one fireworks factory
add one or two teenagers to taste
stir in a box of matches
Recipe for disaster
I thank you
bolt

1 May 2011

Quote by Staggerlee_BB
Take one fireworks factory
add one or two teenagers to taste
stir in a box of matches
Recipe for disaster
I thank you

looks for unsolved crimes of arson in firework factory`s in Sheffield on goggle
:bolt::bolt: