Recipe Collection Thread (recipe board)

Sorry about the weights not being exact but this is one of those recipes where it doesn't matter and you make it to personal taste, so experiment!


Ingredients:

bunch of baby spinach
bunch of watercress
handful of basil leaves
handful of freshly grated parmesan
3 cloves garlic
half a bag of pine nuts (small 100g ish bags I think) toasted (optional)
juice of a lemon
extra virgin olive oil
good pinch sea salt
good grinding of black pepper

Whizz all green stuff and garlic in food processer to a fine mulch. Add parmesan, pine nuts, lemon juice and seasonings and give another quick whizz, then while whizzing on slow drizzle in sufficient oil to make a sloppy paste. Do a taste test and adjust seasonings accordingly.

If not using immediately place into clean jar and store in fridge.

Lemon-Raspberry Muffins.

60g Butter
200g Plain Flour
2 tsp Baking Powder
half tsp Bicarbonated of Soda
150g Caster Sugar
quarter tsp Salt
juice and finely chopped zest of 1 Lemon
120ml Milk
1 large Egg
150g Raspberies
12 Bun muffin tray

Preheat oven; Gas Mark 6/ 200 C (I recomend gas Mark 4)
Melt butter and set aside to cool
Put all dry ingredients together in a bowl, In a measuring jug pour in Lemon juice and pour milk until it reaches the 200ml mark. Beat egg and pour into the dry ingredients along with the lemon juice and milk. Mix all briefly as lumps are important. And fold in the raspberries.
Pour the mixture in muffin tin/s and bake for 25 mins
Leave to cool. and serve!

Blueberry Muffins

75g unsalted butter
200g Plain Flour
Half tsp of Baking Powder
75g Caster Sugar
pinch of salt
200ml Buttermilk ( Or 100g yoghurt and 100ml semi-skimmed milk)
1 Large Egg
200 Blueberries
12 Bun Muffin Tin

Preheat oven for gas Mark 6/200.C (i would recomend Gas Mark 4)
Melt the Butter and set aside to cool
Add all dry ingredient in a bowl, and beat together the egg and milk using a measuring jug (or yoghurt and milk) Pour in the wet ingredient into the dry ingredients mixing briefly as lumps are better. Fold in the blueberries and pour the mixture into the tins.
Bake for 20 mins. Eat Warm or Cold.

Yogurt Soda Bread

This recipe is a good way of using up your failed yoghurt. It's too runny to eat, too tangy to put in your tea, but will work great in place of buttermilk in a traditional soda bread recipe:

1lb flour, half wholemeal
1 tsp salt
1 tsp bicarb of soda
1/2 pint failed yoghurt or buttermilk
or regular milk with a little yogurt beaten in
or regular milk with 1 tablespoon of vinegar beaten in
or milk that has soured a little but is not completely rank
1oz butter or 2 tbsp oil.

Mix dry ingredients. Rub in butter, if using, or mix oil and yogurty liquid. Add wet ingredients to dry ingredients and mix lightly, as you would for making scones. Knead a little to form a round. Mark the top with a big X and dust with flour. Bake at gas 6 for 35 minutes, until the base sounds hollow when tapped.

This makes a smallish loaf which is best eaten on the day it is made. Leftovers are great toasted for the next day's breakfast. The smidge that remains will - of course -be made into breadcrumbs and frozen...

You can add caraway seeds or raisins for variety.

If you still have some runny yoghurt left, freeze it for the next batch. If there is less than 1/2 pt, you can use it in your scones, or in a white sauce, or in a creamed soup, which you'll be serving with the bread.

Enjoy.

I used to have a proper recipe for this but I've lost it and who cares, because you can just make it up as you go along! I don't bother with measurements so it tastes different every time.

Greatest quantities first:
Something tomatoey - tomato ketchup or puree
Dollop of oil, ordinary veg oil is fine
Something acidic - whatever nice vinegar you have (malt will do if that's all you have) or lemon juice
Something sweet - white sugar is adequate but it's much better with treacle, honey or demerara
Something mustardy - the grainy sort is best or a smidgeon of English yellow stuff. This helps emulsify the sauce so don't leave it out unless you really hate mustard.
The first four ingredients are essential but the actual quantities are up to you.

Then: Shove in a sprinkle of whatever the heck you like!

Whatever chilli you've got, splash of tabasco etc to taste
Crushed garlic
Lea&Perrins
soy sauce
mushroom ketchup
brown sauce
paprika
dried herbs
salt&pepper etc

It's probably a good idea not to try everything in one go though! This recipe is useful for using up the dregs of old sauce bottles.

Out of bravado I once made this entirely with sachets liberated from a Wetherspoons! It was erm, OKish but I prefer the decent stuff in the cupboard.

You should have about a teacup full of gunk, use it to marinade a pack of chicken wings for as long as you have the inclination and grill or barbecue in the usual way.

This is a good way of tarting up cheapo BOGOF bits of chicken or pork ribs without spending any money - just raid the cupboard :cool:

Tuna and sweet pepper surprise

some pasta (I used wholewheat twirly stuff that holds the sauce on)
1 or 2 onions chopped fine
2 cloves of garlic
1 or 2 peppers (red or yellow preferably)
tin of chopped tomatoes
a big squirt of tomato puree
a tin of tuna or two or nine (Catznine/CQ you listening )
1 veg stock cube made up
a little bit of chopped basil
sprinkle of sugar
garlic powder/onion powder/mixed herbs/salt/pepper etc. I added in some sweet chlli sauce too, just a little blob or two. Just keep tasting it till you get it to your liking.

Fry up the chopped up onion and crushed garlic in some oil. Add the rest of the ingredients and simmer for half an hour, add in some flour to thicken the sauce. Cook the pasta and then stir it into the sauce.

You could skip the fresh basil and just add in some dried herbs and some sugar instead. I added in a blob or two of Sharwoods sweet chilli sauce that was in the fridge too.