Recipe Collection Thread (recipe board)

helen1014 · 8 November 2006 at 11:02PM

Raquela wrote:

Today I'm going to cook scouse. Scouse is what I lived off as a child, from what I can recall, and it's fab (and cheap and nutritious).

It's similar to irish stew; there's no specific recipe, but this is what I'm putting into it

pack of lean minced beef
1 onion
1 garlic clove
2 carrots
1 or 2 sticks celery
2 small potatoes
water to cover all and more!
stock cube
herbs if you wish ( I don't normally)
lea and perrins worcestershire sauce
Heinz fruit sauce or similar.

hiya,
ive never heard of mince meat in scouse sorry no offence,:rotfl: normally its beef (braising or stewing),he ho hope you enjoyed it anyway :T .
i normally brown off meat remove from pan,drain off juices,brown onions,add sliced carrots,quartered potatoes,add celery if u like it,add beef stock and make sure completley covered with stock bring to boil and turn down cover and simmer to death ,this is definatley better done the day before.serve with soft fresh french stick,red cabbage ,beetroot,or i just add a bit of tomato sauce only a little just to sweeten a bit,mmmmmmmmmm hahahahaha i wouldnt mind i hated it when i was a kid :rotfl: :rotfl: :rotfl:

Blairweech · 9 November 2006 at 3:07PM

Serves 4

Ingredients

2 bell peppers, different colours
1 onion, diced
2 garlic cloves, chopped
1 chilli, finely chopped (optional)
1 tspn dried herbs
2 tspn chilli powder
1 tspn ground cumin
1 tin chopped tomatoes
1 tblspn Worcestershire Sauce
2 cans red kidney beans, drained
2 cans cannellini beans (or other white bean), drained
4 oz sharp cheddar cheese, grated
4 oz other white cheese, grated
7 (8-inch) flour tortillas

Method

Preheat oven to Gas Mark 3 (170C, 325F)
Heat a little oil in a frying pan. Add bell pepper, onion, garlic, chilli (if using), herbs, chilli powder and cumin
Sauté for 5 minutes, until tender
Add Worcestershire Sauce and tinned tomatoes and cook until thickened and reduced by about a third
Combine red kidney beans and half of tomato mix, stir well
Stir cannellini beans into remaining tomato mixture and mix well. Set both aside
Combine the cheeses together
Make a foil ‘cross’ on a baking tray, by placing one long sheet of foil on top of the other
Place 1 tortilla on foil-lined baking tray
Spread some of the red kidney bean mixture (about a quarter) on the tortilla. Sprinkle over some cheese, top with a tortilla. Spread some cannellini bean mixture (about a quarter) on the second tortilla. Sprinkle over some cheese and top with another tortilla
Continue assembling the tortilla stack, alternating the layers of red kidney bean mixture and cannellini bean mixture and finishing with a layer of beans and cheese (not a tortilla)
Bring the edges of the foil to the centre and fold to seal
Bake for about 40 minutes
Remove from the oven and let stand (covered) for 10 minutes
Unwrap foil packet, cut the pie into wedges and enjoy

Variations

- You can swap one can each of the beans for 1/2lb – ¾ lb of minced beef if you just can’t eat a vegetarian meal (brown it off with step 1)
- Spread a little salsa/guacamole/sour cream etc over the tortilla before putting the filling in

helen1014 · 11 November 2006 at 1:07AM

these u can do with anyting and i mean anything,

just peel potatoes and then quarter,bring to boil,simmer for approx 10 mins till just tender not too soft or will fall apar,

in a seperate pan i normally brown onion, garlic, peppers sliced,u can add wat u like mushrooms tomatoes i like all,chillis and paprika then when soft add potatoes when nearly done add parmesan cheese i just add the dried stuff mmm,cook until crispy hey presto delicious mmmmmmmmmmmmm

OH YEH BROWN IN BUTTER MUCH NICER.

this can go with any meat dish or even fish.

Little_miss_neat · 15 November 2006 at 1:57PM

2 tbsp sunflower oil
1 onion, chopped
2 tsp cumin seeds, crushed
2 tsp coriander seeds, crushed
350g carrots, cut into chunks
1 tsp paprika, plus a little extra for dusting
100g red lentils
420g can baked beans
600ml veg stock
400g baby new potatoes, scrubbed and thinly sliced
seasoning

Oven 200C/400F/Gas 6.

Heat 1 tbsp of the oil in a pan and fry onion until golden.
Add all but 1 tsp of the crushed seeds and cook for 1 min.
Stir in the carrots, paprika, lentils,baked beans,stock and seasoning.
Bring to the boil, cover and simmer for 10 mins.
Remove lid and cook for a further 10 mins, stirring occasionally, until the lentils are soft and the sauce is thick.

Meanwhile, cook the potatoes in lightly salted boiling water for 5 mins and then drain.

Spoon the lentil mixture into a shallow, 2 litre ovenproof dish (I use a lasagne dish). Arrange the potatoes on top. Brush with the remaining oil,sprinkle over the reserved 1 tsp of crushed seeds and extra paprika.
Bake for 25 mins until browned.

melt71 · 22 November 2006 at 11:21AM

This is what we had yesterday, it's a twist on corned beef hash.

boil enough potatoes for however many people you are serving (we had a med large pan for 3 people!)

steam 3 or 4 leeks

heat some sweetcorn (or peas if you prefer)

cut up a tin (or fresh portion) of corned beef into small pieces

When the potatoes are cooked, mash as normal with butter and milk
add the copped up leeks to the pan and stir in
add the sweetcorn/peas to the mixture
add the corned beef and stir in

Put into a ovenproof dish and spread out - grate a beef stock cube into the mixture as you are putting mixture into the dish
If you are feeling really flush you can also grate a bit of cheese on top

Put into the oven (gas mark 6/7) for about 20 minutes

I have to say....it was scrummy!

BrummieMoneypenny · 23 November 2006 at 1:52PM

To make 4 portions (all of which you can freeze, just let it cool down first!) £3 for your stock stuff you can use again and £2.50 for your fresh stuff, under a fiver for 4 days worth of food!

1 medium onion 15p
1 large potato 50p
1 large sweet potato 50p
1 tin of chickpeas own brand around 20p a tin
1 small tin of chopped tomatoes 30p
1 veggie oxo cube dissolved in 200ml of water 60p for 12
1 carton of creamed coconut (by the small box that has the 4 sachets in it, its much easier to cook and keeps fresh for ages) 35-50p depending which supermarket
1 bag of spinach 99p
1 jar of Pataks korma paste (I use the one that has coriander and coconut in it) £1.50
Coriander to add to the curry and to garnish 40p (I get the living stuff you water and grows, keeps for ages!)

Peel the potatoes and cut them into bite sized cubes
Heat some sunflower oil in a large saucepan, finely chop the onion and put in in the saucepan and season
Whilst your onions are softening put two sachets of your coconut cream in a bowl of hot water, the hot water breaks down the cream making it easier to stir in. If you prefer a less coconutty taste just use one.
When the onions becomes almost see through add two tablespoons of the Korma paste, stir and leave for a few minutes
Meanwhile drain and rinse the chickpeas under cold water
Add the cubed potato, sweet potato and chickpeas and stir well so they are covered with the paste mixture
Leave for a few minutes to coat
Pour in your vegetable stock, tomatoes and and stir
Add in runny coconut cream stir again and throw in some roughly chopped coriander
Your curry should be a strange orange colour at the moment (if you have ever seen Tremors when the worms explode it's that sort of orange!)
Simmer the curry with a lid on for 40 minutes stirring occasionally so it doesn't stick to the bottom
After 40 minutes have a look at it and if its too thick for your add a bit more boiling water or if too runny simmer for a bit longer.
When cooked to how you like it rip up and stir in loads of spinach, it can take lots as the spinach wilts to nothing
Add coriander to garnish and serve. My dad likes it with chips I like it with basmati rice.

Aril · 23 November 2006 at 2:42PM

Quick Sticky Toffee Pud sv4

This is yet another of those very low calories puds we love on the OS board so much!!!!
1 gingercake [I use the Jamica ginger one by McVities]
2oz butter
4oz soft brown sugar
4oz golden syrup
few drops vanilla essence
5floz double cream
Preheat oven 190C. Cut cake into 8 slices. Melt sugar, syrup and butter. Add cream and vanilla. Pour over cake [put it in a loaf tin] and cook 15 mins.
Aril

nurse_sue · 24 November 2006 at 12:27AM

apologies if in wronge place then move me please but be gentle
whilst in america we had a mud slide drink
so now every night we make a simular version it is very adictive though
great 4 xmas

1st time on board so please bear with me

**********mudslide********
ingredients

squirty cream in a can
3/4 of a glass of milk cold
chocolate sauce
2 scoops ice cream
1/2 cap baileys or to taste
very fine chocolate dust "i make my own choc dust by taking frosties covering with choc melted in a bowl over a hot pan of water cool till next day in fridge then blast them on pulse in the blender to a fine powder put in a shaker "

1 so in the blender i put milk + ice cream
hagendaz baileys is nice but not necessary or i use the cheap white ice cream + put more baileys in instead

2 add baileys and blend together until thick icy drink test taste if there is enough alcohol 4u

3 take the glass + inside it squirt the choc sauce around inside edge to make a nice pattern more better mmmmmmmmmm

4 put the blended ingredients in the glass

5 add squirty cream to the top be generous

6 sprinkle the choc dust over top add straw sit down and eeeeeeenjoyyyy:j :j :j :j :j
:eek: :eek: :eek: :eek: bad for waste line great for hapiness

flowerofscotland · 25 November 2006 at 1:58PM

I've had some great recipe ideas from this board so thought I would share this - typing while it is cooking in the oven.

I found the recipe on the back of a packet of Jordans Wheat Bran (which I add to DH's porridge) - I hope they won't mind me sharing it.

DH is diabetic and I've shown the recipe to his dietician who agreed it was ideal for an occasional treat.

Ingredients:
200g/8oz sultanas
250ml/1/2pint non-sweetened orange juice
75g/3oz low fat margarine
200g/8 oz wholemeal SR flour
25g/ 1oz Jordans Natural Wheat Bran
1 tsp mixed spice
2 eggs

Method:
Soak sultanas in orange juice overnight
Preheat oven to 180/350/Gas Mark 4
Grease and line with greaseproof paper a 15cm/6 in round cake tin
Mix flour, bran and spice.
Rub margarine into flour mixture until it forms crumbs
Stir in beaten eggs, fruit and orange juice
Turn mixture into tin and bake for 11/2 hours or until a skewer pushed into the centre comes out clean
Allow to cool

Sorry - if you want to make this you will have to soak the fruit but otherwise it is quick and easy to make and DH loves it

My oven is a modern fan oven so I reduce the temperature to 170 and check it after 11/4 hours which is usually OK

Enjoy!

sufisu · 25 November 2006 at 6:28PM

African Sweet Potato Stew (about 4 servings)

1 onion chopped
Knuckle of fresh grated ginger (I use 2 tspns very lazy ginger)
Tbspn olive oil
2 cloves Garlic, crushed
1 tspn curry paste (I use Tikka Masala but any other type would do)
350g Sweet Potato, peeled and cubed
225g Mushrooms, chopped into largish pieces
Tin Chopped Tomatoes
300 ml Vegetable stock
Couple of handfuls of shredded spinach (frozen would be fine)
2 tbspns Peanut Butter (I use Whole Earth no added sugar)
Large pinch of Black pepper

Heat oil and fry up onion, ginger and garlic until onion begins to soften.
Add curry paste and fry for approx 1 minute.
Add chopped sweet potato and mushrooms and stir well to make sure they are coated in the mixture.
Add chopped tomatoes and stock and bring to the boil.
Simmer for 15-20 minutes until the potato is tender.
Add the spinach and stir until wilted
Take a couple of spoonfuls of the liquid from the pan and mix with the peanut butter to soften, then add this mixture back into the pan. Heat until peanut butter is completely mixed in.
Taste and if it needs a bit of extra zing add black pepper

Can be served with rice or cous cous. (I like it with Ainsley's Spicy Cous Cous)

(Freezes well)

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Recipe Collection Thread (recipe board)

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