Recipe Collection Thread (recipe board)

Lesley_Gaye · 18 June 2008 at 11:44AM

This is a no-cook, rich, very chocolatey pudding that can be enjoyed after dinner or as a cake with a cuppa at any time. It freezes well but doesn't get a chance to in our house!

Base
175g crushed biscuits, ginger nuts work well with this, but you can use whatever you've got
50g butter / marg

Topping
400g any chocolate you want to use, I use half 70% cocoa solids and half CDM
50g icing sugar
3 pieces finely sliced stem ginger and 2tbsp syrup from the jar
3tbsp dark rum
200g 0% fromage frais
2 x 142ml lightly whipped double cream

Method
melt the butter/marg and mix with the biscuit crumbs and press into a 20cm loose based tin, or anything that you will be able to slice the finushed pudding out of.

melt the chocolate over some hot water or in the microwave. Add the icing sugar, rum and stem ginger and syrup. Beat in the fromage frais and fold in one of the pots of whipped cream.

Pile on top of the buttery crumbs and leave to set.

you could do this in individual portions if you like

If you are feeding children you can use milk instead of the rum, or for adults, you can replace the rum with something else, orange or coffee liqueur or whatever you have / fancy using.

The chocolate has many permutations. I have a friend who loves white chocolate so I will be trying a version using just white chocolate for him. My OH loves the really dark stuff but it is a bit strong for some, so I tend to use half 70% cocoa solids and half CDM. You could use all CDM, I expect the whole nut /fruit and nut CDM would be good.

The fromage frais and double cream can be replaced with any combination of creamy stuff that adds up to the right weight. So you could use all fromage frais, all double cream, some mascarpone or ricotta, I wonder if greek yogurt would work?

Lesley_Gaye · 18 June 2008 at 4:08PM

1 large chopped onion
4 chopped celery sticks
350g prepared mixed vegetables
2 or 3 bay leaves
142 ml half fat creme fraiche
a little olive oil

method
Saute everything except the creme fraiche in the olive oil until soft. The dish will sit now until you want it. When ready, reheat the veg if necessary and stir through the creme fraiche.

It doesn't tend to reheat terribly well once the creme fraiche is in.

I like this with the whole 350g of veg as mushrooms, but I have used it sucessfully with lots of different combinations. If you use soft leafy green veg like spinach, stir those through at the last as well.

Goes very well with buttery mash, noodles, over rice or as a side dish with grilled chicken, salmon etc

Lesley_Gaye · 18 June 2008 at 5:21PM

100g marg, lard or butter
200g black treacle
200g wholemeal flour
1/4 pint milk
50g brown sugar
1 tsp mixed spice
1 tsp baking powder
1/2 tsp ground ginger
2 eggs

method
melt the fat and treacle, allow to cool and add milk. Stir in the dry ingredients. Pour into a lined tin and bake at 150c for an about hour. The tin I use is about 8" square

nuts, raisins and glace cherries can all be added.

this is a lovely sticky gingerbread that can be used as a pudding or as a cake with coffee. great with custard too

foreversomeday · 22 June 2008 at 3:12PM

I wanted to share this recipe, but couldn't find a suitable recent thread, so I decided to start one: For your recipes which are a bit out of the ordinary - a new take on an old favourite, perhaps one which is a little more expensive to make (we might be able to get the cost down on those, too!) one which uses unusual ingredients...

Veggie Shepherd's Pie

My mum always made this and called it that, she also did the vegetable mix without the potato as an accompaniment to something like chicken breast cooked with onion & garlic, and rice or cous cous. This is probably best in the summer as it uses summer veg. It can also be vegan, if you substitute/leave out the butter, but is tasty and filling enough to tempt carnivores!

The texture of the potato mixing with the tomatoey mixture is fantastic and it is filling without being too stodgy, too.

For 4 people:
8 potatoes (35p)
3 courgettes (£1.20)
2 tins chopped toms (42p)
Quarter pack value mushrooms (35p)
1 large onion (29p)
1 green pepper (35p)
2 cloves garlic (10p?)
Tiny bit of butter, pinch salt & pepper, oil & water. (10p?)
Total......£3.16 / 79p per portion.
15-20 mins preparation, 40 mins cooking time.

Preheat oven to about 200C/Gas mark 6 while you heat some salted water and chop the veg (including garlic). Leave all quite chunky (you can chop the onions/garlic smaller, if you like, they dissolve more into the tomato mush this way.) Peel and dice/thinly slice the potatoes.

Boil potatoes until soft, meanwhile heat a little bit of oil in a large saucepan and fry the courgettes, onions, garlic, mushrooms & green pepper, adding to the pan in that order, until they are softened.

Seperate the tomatoes from their juice by passing through a sieve or strainer. (Don't be too careful about this - we will put most of the juice back later.) Keep the juice in a bowl. Add the tomatoes to the veg mix and a little bit of black pepper.

The potatoes should be ready by now so mash them with plenty of butter. Tip the veg mix into a large glass/ceramic dish, and add back the tomato juice, but keep the level of juice under the level of veg. (This is when a glass dish helps!) If it is too liquidy, the potato will go soggy.

Cover the veg with the mashed potato as you would for a normal shepherd's pie and dot with butter. Cook in oven for about 40 mins or until the potato has gone crispy & golden and the liquid is climbing up the sides.

Serve as a complete meal.

Hell_Dans_Un_Handcart · 22 June 2008 at 4:45PM

That sounds interesting!

This one probably isn't the cheapest either, but on the plus side, the only accompaniment you need is a bit of bread and salad

I make these for summer lunches eaten outside - they look beautiful.

Goat Cheese & Roast Pepper Puddings (makes 5, or one large one)

50g butter (about 20p)
250g plain flour (about 15p)
5 eggs (about 75p)
3 pack peppers (£1.20)
Handful of chives (free from garden - hopefully!)
3 cloves garlic (20p)
3/4 pint milk (30p)
Splash of balsamic (2p)
Splash of olive oil (5p)
I 120g pack Goats cheese (£1.25)

£0.83 a portion, a few pence more if you need to buy fresh or dried chives.

1) Make your pastry by rubbing the butter into the flour, and binding with a splash of your milk. Sprinkle in a little salt and half of your chopped chives. Wrap in clingfilm and pop into the fridge to firm up.

2) Pre-heat your oven to gas mark six. Chop your peppers into slices the size of your fingernail and chop or crush the garlic. Coat in olive oil, balsamic, salt and pepper (if you have any basil, throw some in - but don't buy it especially). Throw into the oven until the skin wrinkles; should take around 15 mins.

3) Take your pastry out and grease up 5 deep ramekins, or one large tart/pie tin. Roll out pastry and line your containers. Pop into the oven for just under ten minutes to blind bake. (You can do this by lining them with greaseproof and using either baking beans, or pulses like lentils/soup mix).

4) Break three of your eggs into a bowl, and add just the yolk from the other two. Beat gently, stirring in your milk.

5) Chop goats cheese into small chunks.

6) lLayer peppers and goats cheese up in your ramekins. You don't need a huge amount of cheese, so don't worry if it looks sparing.

7) Pour over your egg mixture and then sprinkle over the remaining chives. Bake in the oven on gas mark 6; shallower containers will need about 25 mins; deeper ones may take up to an hour.

8) Loosen and serve when the puddings have cooled slightly.

Penelope_Penguin · 22 June 2008 at 4:49PM

Great recipes - thank you :beer:

I'll add them to the Recipe Collection thread, which is where all new recipes are kept.

Penny. x

stressedoutmumof1 · 13 July 2008 at 1:38PM

OMG - I've just made these and they are truly scrummy!!

200g butter
200g dark chocolate
3 eggs
200g caster sugar
1 dsp vanilla essence
110g plain flour
pinch salt
100g white chocolate

Melt the butter and dark chocolate.

In a separate bowl mix eggs, sugar and vanilla. Add flour, salt and chocolate mix. Stir through white chocolate (chopped) and pour into tray. Bake for 25mins at 180 C or 160 C (fan oven).

Delish!

frugalpam · 18 July 2008 at 5:44PM

Someone kindly pointed me towards this recipe - they are to die for !!!!
I haven't baked in ages, and this recipe was so easy and in my opinion is foolproof :j I'll never buy shop bought ones again :j

Pam

twink wrote: »

homemade hobnobs

8oz sr flour
8oz sugar
8oz porridge oats (smartprice or same)
8oz butter, clover or stork marg
1tbsp syrup, honey or maple syrup
1tbsp hot water
1/2 tsp bicarb soda

mix flour, sugar and oats in a large bowl
melt marg, syrup and water gently, preferably in micro as it needs to be just melted and not hot, stir in the bic soda and pour onto the dry ingredients

mix well and shape into balls the size of a walnut, i get about 45-50 biscuits from the mix,
put on greased baking trays and flatten slightly with a fork

bake 180oc, gas 4 for 15 mins until golden, cool slightly then lift onto a tray

i have put in a teaspoon of ginger, sometimes chopped almonds, smarties have been used by others, see the homemade hobnobs thread for other ideas

tattycath · 18 July 2008 at 6:24PM

Yes Twinks hobnobs are a favourite in our house too!!! You can always rely on twink!!!:D

frugalpam · 18 July 2008 at 7:40PM

We need a 'Twinks recipe book' :j

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