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Anzac biscuits - a quick easy flapjacky kind of biscuit.
Melt together
5 oz butter
6oz sugar
1 tbsp golden syrup
Add and mix well
3 oz coconut
4oz oats
3 oz self-raising flour
Drop heaped teaspoons of mixture onto 3 greased baking trays.You should get about 12 on each.
Bake at 180c/gas 4 for 10-12 mins until golden brown round the edges.
Leave on the trays for about 10 mins to harden before lifting them off with a palette knife.0 -
Super Spag Bol
Fry onions and add mince. Stick in some mushrooms too if desired. When mince is brown add a can of tomatoes, squeeze of tomato puree, splash of lea & perrins, plenty of garlic powder (to taste), a teaspoon of sugar, oregano, mild chilli powder to taste, a crushed beef stock cube, s&p and some red wine. Thicken with a bit of cornflour if needed.
Pour over cooked spaghetti and serve with grated cheese on the top.£4000 challenge
Currently leftover - £3872.150 -
Chicken breasts chopped into chunks (I found 3 fed 5 of us easily)
1 egg
1 tablespoon wholegrain mustard
approximately 10 crackers(or breadcrumbs)
chicken seasoning
1 Mix the egg with the mustard and set aside.
2 crush the crackers in a bag with a rolling pin until crumbs or use breadcrumbs. I used an assortment of crackers from the remainder of a crackers for cheese box.
3. Add a heaped tsp of chicken seasoning to crackers and shake to mix.
3 put about 5 pieces of chicken into the egg mustard mix then into the cracker bag and shake to coat.
4. place on a lightly greased baking tray and repeat until all the chicken has been used.
5. bake at gas 7 220c for about 20 minutes.
The coating tastes very like kfc but a little less spicy, perfect for kids and much healthier.0 -
(Note the quantities are rough approximations as the original recipe uses "1 cup" etc so ive converted them using a 1950's cookbook i have which shows the measurement conversions.. they worked for me yesterday though so shouldnt be a problem!)
Ingredients
8oz self raising flour
4oz Margarine (Stork is best)
4oz Caster sugar
3oz Sultanas
2oz Chopped/quartered Walnuts
1/3 pint of milk
1 egg
1/2 teaspoon bicarb
Method
1/ Put the Milk, Marg, sugar, sultanas and walnuts into a pan and bring to the boil. (Stir regulary to stop sticking/burning)
2/Allow mixture to cool for a little.... then add the egg and beat well.
3/ Sift in the flour and bicarb
4/ Bake at 180 degrees (not sure of gas mark sorry!) for 1 hour.0 -
Take 2 onions chop and fry till soft, add some garlic to taste, add 1-2 chopped red peppers and fry off, then add 1 tin of chopped tomatoes and a tin of tomato puree, mix through and add chicken stock( or veg to suit dietery requirements) leave to bubble for a while, attack with a stick blender and serve with a dollop of yoghurt. ............. really tasty!0
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Sausage Casserole with basil and cherry tomatoes
12 pork and leek sausages
2 slices of smoked bacon - chopped
500g cherry toms - keep whole
a pack of celery tenderhearts - cut into 1-2cm bits
9 shillots - keep whole
250ml veg stock
dried basil - 1tbsp?!
1. Brown sausages in a frying pan then transfer into a casserole dish
2. Using the same frying pan , gently fry the shillots, celery and bacon. then add to the casserole dish
3. Add the washed toms, stock and basil to the casserole dish and mix round
4. Cook in the oven for 1-1.5 hrs on 180 or on low in the SC for 6-8 hrs
Serves 4 approx depending on the amount of sausages you want but the veg is quite bulky .
It has tons of flavour which I wouldn't of really expected due to the only liquid being veg stock. No salt required0 -
Slow Cooked beef Goulash - very tasty
Ingredients
800g (1 3/4 lb) beef stewing steak/braising steak
2 tbsp seasoned flour
2 tbsp vegetable oil
2 large onions, chopped
1 green pepper, de-seeded and sliced
150ml (1/4 pint) beef stock
400g (14oz) can chopped tomatoes
2 tsp paprika
2 tbsp tomato puree
1 bouquet garni
salt and pepper to taste
142ml (1/4 pint) soured cream or natural yoghurt
Method
1. Coat the meat in the seasoned flour
2. In a large non-stick pan, heat the oil and fry the steak until lightly browned.
3. Add the onion and pepper and cook for a further 2 minutes.
4. Add the stock, tomatoes, paprika, tomato puree and bouquet garni, season to taste. Bring to the boil.
5. Transfer goulash mixture into your slow cooker stoneware. Cook on low for approx 6-8 hours or high for approx 3-4 hours.
6. To serve, pour soured cream or yoghurt over the goulash.
Serve with rice or mash and veg
Serves about 5-6 I make one batch and its enough for a partner with hollow legs and myself - for two nights , with some left for the babies.
Enjoy0 -
beef and paprika
need: braising steak or stewing beef
tin of chopped tomatoes
one onion chopped
paprika
flour
oil
water
pasta/spaghetti
cut beef into cubes, cover with flour, fry in little oil for a few mins until sealed. add chopped onions and fry for a few mins more. can add garlic if you have it or want to,
in another saucepan, add tin of chopped tomatoes, and half a tin of water, add tablespoon of paprika. put on low heat. add the meat and onions, simmer on low heat for 1.5/2 hours.
serve with spaghetti!
deliciousMake £10 a day challenge March 2013 £101.24 / £240 :j
WSC 10 March - £0 / £5
Debt £17,294 - 7th March0 -
Healthy Flapjack type biscuits (dead easy!)
Just made a batch of these biscuits, which I make VERY often, as they 'hide' lots of good stuff I find difficult to get into at least one of my children...thought someone might like the recipe - ideal for lunch boxes as well as after school snack:-
8oz oats
6 oz butter or margerine
2 to 3 oz sugar (depending on how sweet you like things)
2 oz dessicated or shredded coconut
1 good handful of crushed cornflakes (ideal way of using up the powdery bits at the bottom of the box)
1 heaped tablespoon of wheatgerm
1 heaped tablespoon of crushed seeds (I use a mix of linseed, sunflower, sesame and poppy...I grind a potful at a time and keep in fridge for easy use)
Melt butter in large bowl in microwave, add everything and stir well, press down into lined flat tin, cook at 190 deg for about 10 to 15 minutes (depending how brown and crispy you like them).
Very easy to make when you've got time and then leave them until you put the oven on for dinner before cooking.
Eat and enjoy!People Say that life's the thing - but I prefer reading
The difference between a misfortune and a calamity is this: If Gladstone fell jnto the Thames it would be a misfortune. But if someone dragged him out again, that would be a calamity - Benjamin Disreali0 -
Beef Loaf
1lb lean minced beef
1/2lb sausage meat
I chopped onion
1oz fresh breadcrumbs
1 Tbsp each of: tomato puree, Worcestershire sauce (could substitute ketchup and brown sauce )
1 tsp dried mixed herbs
pepper
1 egg, beaten
Line a 1½ lb loaf tin with foil.
Mix all the ingredients together in a bowl then press mixture lightly inot the prepared tin and cover with foil.
If you like you can freeze it at this point; it can be defrosted overnight in the fridge.
Put in the preheated oven, 180C/350F/Gas 4, for 1 to 1½ hrs or until the loaf shrinks from the sides of the tin. Serve hot or cold. Serves 4-6.
~ I alter it sometimes by substituting the sausagemeat for bacon bits (you can buy those cheaply in supermarkets.
~ you can eke out the meat by substituting mushrooms/carrots
~ you can add a "topping" of cheesy mashed potato before cooking (add grated cheese to the mash and some mustard instead of butter ) :drool:
Other additions for a mashed potato topping: sub the minced beef for minced pork and add apple sauce to make the mash instead of butter; add a teaspoon of horseradish to the mash for a beef loaf; add some rosemary to a loaf made with minced lamb.
~ alter the seasonings you use to give a meatloaf a different touch: chopped chillies give it a pleasant "kick"
~ alter the mince from beef to lamb/pork/turkey but keep an eye on the cooking times and test the centre with a metal skewer to see if it comes out "clean" and the juices run clear to be certain it's cooked thoroughly.
Once you know the basics, you can adapt and alter the recipe to suit your personal preferences and experiment to make the recipe uniquely yours.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PMS Pot: £57.53 Pigsback Pot: £23.00
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