Recipe Collection Thread (recipe board)

arkonite_babe · 24 June 2005 at 7:37PM

ROASTED MUSHROOM SALAD

1 pound white button mushrooms, halved or quartered
1 Tbls. olive oil
1 Tbls. lemon juice
1/4 cup finely chopped red bell pepper
1/2 cup fresh basil or mint leaves torn
1/4 cup pine nuts, toasted
4 large leaves Boston lettuce

Dressing
2 Tbls. extra-virgin olive oil
1 Tbls. balsamic vinegar or lemon juice
1 large garlic clove, crushed
Salt to taste
Preheat oven to 400 degrees. Toss mushrooms in 1
Tbls. olive oil and 1 tsp. lemon juice. Spread on
large baking sheet and bake 15 minutes. Drain off
liquid. Cool slightly. In a bowl, combine mushrooms,
red pepper, basil or mint, and pine nuts.
Whisk together dressing ingredients; toss into
mushroom mixture.
Place lettuce on 4 salad plates and spoon mushroom
mixture on top.
Serves 4.

r.mac_2 · 28 June 2005 at 2:04PM

Salmon topping (serves one, but can easily be made up for more people)

mix half grated rind of a lemon (or lime) with juice of half a lemon (or lime), 1 tbsp honey and 1/3 tbsp wholegrain mustard.

place piece of salmon flesh side up in a flame proof dish. Drizzle over topping and grill under the hottest grill for about 6 mins until cooked all the way through and golden brown on top.

Butterbean mash (again for one, but can be rounded up)

use approx 2/3 tin of buterbeans per person. rinse, add to pan with 1 tbsp creme fraich, small knob butter, generous pinch of salt and black pepper. Mash together. A small hand held blender produces a better result than anything else.

Lucie_2 · 28 June 2005 at 6:38PM

Just got this recipe from my Mum & had to share it with you all. It's such a quick & easy cake as well as being delicious.

Eureka Chocolate cake

6.5 oz SR flour
4 tbsp cocoa powder
1 tsp bicarb
1 tsp baking powder
5 oz caster sugar

1/4 pint sunflower oil
1/4 pint milk
2 eggs
2tbsp golden syrup

Mix together all dry ingredients.
Mix together all wet ingredients in a jug & pour into dry. Mix well.
Pour into cake tin & bake ??30-40 mins
(I made fairy cake sized ones - these quantities made 21 buns that cooked in 11 minutes in my fan oven)

Topping:
Melt 2 oz butter in a pan & add 3 tbsp of cocoa powder. Allow to cook for a minute. Add 3 tbsp of milk & 5 oz of icing sugar & beat well until forms a smooth icing. Allow to cool before spreading on cake.

foreverskint · 28 June 2005 at 6:56PM

Specially for Squeaky who can't wait for tomorrow.

Milk 1 1/4 cups
Egg beaten 1 medium
Butter 1/4 cup
Sugar 1/4 cup
salt 1tsp
strong white flour 3 3/4 cups
dry yeast 1 1/2 tsp
setting Dough

measure ingredients into baking pan and secure in breadmaker. select dough setting and press start. When programme is finished, remove dough and roll to 1/2 inch thick.
cut into 2 1/2 inch rounds and use something to cut the holes in the middle. leave to rise for about 30 minutes until doubled in size.
Deep fry at 190o turning as they rise to the surface. Cook until brown on both sides. drain and dip in caster dugar. ( or caster sugar mixed with a bit of cinnamon. Sit back and wait for the compliments, or if like me eat them all first before anyone else gets home:D

This recipe is from the morphy richards bread book and the measures are for their cup sizes. I will try and work out the weights tomorrow. 2 year old daughter permitting.

Queenie · 30 June 2005 at 3:09PM

6oz butter/marg
6oz dark soft brown sugar
60z porridge oats
7oz plain flour
pinch of salt
1/2 tsp baking powder
4oz jam

Lightly grease an 8" square baking dish (I use my ceramic "Lasagne" dish as it's microwave safe)
Cream the fat and sugar together.
Stir in the dry ingredients and mix thoroughly.
Press half of the mixture into the baking dish.
Melt the jam in the microwave for 30 secs and then spread the jam over the base.
Crumble on the remaining oat mixture, pressing it down lightly.
Bake in the microwave for 7 minutes (full power).
Cut into squares and cool in the baking dish.

Jet · 30 June 2005 at 6:39PM

Makes a 1lb loaf cake

75g peeled and grated carrot
110g plain wholwheat flour
1/2 level teaspoon bicarbonate of soda
1/2 level teaspoon ground cinnamon
75ml veg oil
75g soft brown sugar
1 large egg, lightly beaten
50g chopped walnuts

For the topping;

50g full fat soft cream cheese
25g unsalted butter
25g icing sugar
8 walnut pieces to decorate

Grease and line the loaf tin

preheat oven to gas mark 2

Grate the carrot straight into a mixing bowl, then sift in the dry ingredients and anything left in the sieve at the end. Add all the rest of the cake ingredients and stir well, then scrape the mixture into the tin.

Bake the cake in the centre of the oven for 1 hour, remove from oven, leave in tin for 5 mins then empty onto a wire rack to cool.

When it has cooled, mix all the topping ingredients together and beat until smooth. Spread thickly on top of the cake and decorate with the walnut pieces.

apprentice_tycoon · 1 July 2005 at 11:24AM

Celery soup is the best soup ever....and I hate raw celery!...

saute half an onion in marge or butter for a minute or so, add the celery which you've sliced pretty thinly across the grain to minimise the strings, cook for 5 minutes without colour

add a level tablespoon of flour

stir and cook for a minute or so

add around 1/2 pint of chicken stock - Knorr is the nicest and 1/2 pint of milk (add less or more depending on how thick it's turning out to be)

cook for around 20 mins until the celery is soft

check the seasoning and add more if need be

whizz in a blender or processor

freezes very well.

aurorahelios · 1 July 2005 at 5:47PM

I was in Tesco earlier and spotted paneer cheese on sale at over £2 a block -what a rip off.

This cheese is so easy and a lot cheaper to make yourself.

2 pints milk (any can be used but full fat yields the most cheese)
100g (3.5oz) plain yogurt

Bring milk to the boil in a saucepan. When milk starts to boil and rise stir in yogurt. Keep stirring gently and it will start to curdle and separate. The curds start to coagulate and the whey should be clear with a slight greenish tinge to it, if the whey is still murky add another tablespoonful of yogurt and keep stirring. Once the whey is clear and green remove from the heat.
Line a sieve with muslin or cheesecloth, pour in the cheese and strain for 10 minutes. Wrap cheese in the cloth and put a heavy weight on top for 20-30 minutes so it flattens and forms a block.

It can be frozen or stored in the fridge in water.

If you want a salty taste -salt can be added at the yogurt stage.

powie69 · 3 July 2005 at 9:04PM

Ingredients

500g sugar
750ml red wine
1.25kg pears (peeled, cored and halved)
1 cinnamon stick
6 whole allspice
9 cloves
2 strips of lemon and orange rind
125ml brandy

Method

Place sugar and red wine in a large pan. Stir over a low heat until sugar has dissolved. Add pears, cinnamon stick, whole allspice, 6 cloves and 2 strips of lemon and orange rind. Cover with a small plate to keep the pears submerged. Bring to the boil (at least 85C) then reduce the heat and simmer for 10 minutes. Arrange the pears in a warm, clean preserving jar. Boil the syrup for 15 minutes, then mix with brandy and 3 cloves. pour over the pears, seal and invert for 2 minutes. Leave in a cool dark place for at least 1 month. Store for up to 6 months.

Fills a 1 litre jar. (from book - The tastes of christmas)

powie69 · 3 July 2005 at 10:21PM

Ingredients

750g cherries
375g sugar
100ml water
300ml brandy
a vanilla bean

Method

!!!!!! the skins of the cherries with a fine skewer. heat the sugar with the water and 100 ml of brandy in a pan, until all the sugar is dissolved. Add the cherries and a vanilla bean and heat until boiling (at least 85C). Place cherries, syrup and remaining brandy, in a clean warm jar, seal and invert for 2 minutes. Store in a cool dry place for 6 weeks, turning every couple of days for the first 2 weeks. Serve the fruit in its own liqueur.

Fills a litre jar

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