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Recipe Collection Thread (recipe board)
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# 1
Ticklemouse
Old 15-04-2005, 5:55 PM
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Default Recipe Collection Thread (recipe board)

Sounds grand, but it's one of these really thick, cheap soups you could eat with a knife and fork.
Ingredients

3 tsp Olive Oil
2 small onions, peeled and chopped
2 stalks celery, peeled and chopped
2 lg cans peeled plum tomatoes in juice
1 lg can chickpeas (drained)
1 tbsp chpped fresh basil
grated parmesan
4 oz Thin Pasta Noodles


Method

Heat oil and cook onion & celery until soft (5-10 mins)

Add tomatoes, simmer for 10 mins

Stir in basil, chick peas and pasta, simmer for 10-15 mins

Serve hot, sprinkled with parmesan.

Absolutely yummy ! Nicked this recipe straight from the back of the pack of noodles, but it's really lovely and very cheap. Oh, but do watch out at end - you may need to add more water as it does start to get very thick and catch. I sometimes add an extra can of chopped tomatoes. Makes loads though.
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# 2
Ticklemouse
Old 15-04-2005, 6:05 PM
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Default Tuna Pasta Bake (main course)

This can also be made with bacon if tuna not liked.

The following quantity made enough for 3-4 adult portions and a couple of kids portions.

1/2 onion, softened.
Add tin chopped tomatoes, pinch of mixed herbs.
Cook down and then blitz to make into puree.
Added a couple of dessert spoons of cream cheese (philly type)
Let it melt in then add tuna (I added one large tin)
Add sweetcorn
Warm through and add to cooked pasta.
Sprinkle with cheese and grill.

Can also add a crushed bag of plain crisps for a crunchy topping. Bit of salad on the side or bread and you should fill them all up for very little.

Last edited by Judi; 19-04-2005 at 1:52 PM.
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# 3
Glad
Old 15-04-2005, 6:18 PM
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Default Curried mince

cooking oil
tsp cumin seeds
2 chillies (fresh, dried or from jar)
450g lean mince
large onion
1 inch cube ginger
4 cloves garlic
1/2 tsp turmeric
2 tsps cumin
1/2 tsp chilli powder
tin of tomatoes or 4 fresh skinned
1/2 tub nat yoghurt
150 ml water
100g frozen peas
tbsp ground almonds
1/2 tsp garam masala

heat oil and cook cumin seeds until popped,
add mince, onions and chillis, cook until browned,
add ginger and garlic fry for 2 mins,
stir in turmeric, cumin and chilli powder and fry for 2 mins,
add tomatoes and juice, cook for further 8 mins,
add water and yoghurt and peas, simmer gently for 15 mins,
stir in ground almonds and simmer for 3 mins,
remove from heat, stir in garam masala and serve,
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# 4
Glad
Old 15-04-2005, 6:20 PM
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Default Mediterranean Beef



INGREDIENTS:

1 tbsp olive oil
1 onion, cut into chunks
2 cloves of garlic, crushed
400g braising or stewing beef, cubed
400g can chopped tomatoes
150ml red wine
150ml beef stock
1 tbsp fresh basil, chopped
12 black or green olives
1 courgette, cut into large chunks
1 red pepper, cut into large chunks
pinch each of salt and ground black pepper


french stick
butter
cheese

PREPARATION:

1. Preheat the oven to 180C/350F/gas mark 4. Heat the oil over a medium heat in a large non-stick frying pan. Add the onion and fry for 5 minutes or until it begins to soften. Add the garlic and fry for a further minute. Remove from the pan and transfer to a large ovenproof dish.



2. Add the diced beef to the frying pan and cook for 3-4 minutes until the beef is brown on all sides. Add the tomatoes, wine, stock, basil and olives and bring to the boil. Remove from the heat immediately and add to the ovenproof dish. Season to taste, stir and cover. Cook in the centre of the preheated oven for 1¼ hours.

3. Remove the casserole from the oven and add the chunks of courgette and red pepper. Cover and return to the oven for a further 15 minutes.

4. Slice a french stick or similar diagonally and spread with butter or garlic butter, spread on top of casserole sprinkle with lost of cheese and return to oven until cheese bubbles


I took this recipe originally from I-Village and adapted it,
different toppings can be used
originally it was olive paste not garlic butter
different veg can be used in the casserole too
and sometimes I add wine or beer
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# 5
Glad
Old 15-04-2005, 6:42 PM
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Default curried parsnip soup

500g parsnips, sliced
50g carrots, diced
1 large leek, sliced
1 onion, chopped
1 chicken stock cube
1 vegetable stock cube
1 tbsp curry paste
1 tsp cumin powder
1 tbsp half fat creme fraiche or cream
Seasoning
Enough water to cover the vegetables


Bring to the boil and simmer for 30-35 mins or until the vegetables are tender. Liquidise until smooth along with the creme fraiche. Add extra water to achieve the consistency you prefer
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# 6
Glad
Old 15-04-2005, 7:00 PM
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Default Dhal curry and rice

serves:6 cost per head:27p cals per portion: 260

2 tsp ground ginger
1 tsp cumin
225g/8oz red lentils
1 tbsp oil
1 sliced onion
2 potatos, peeled & diced
1 tsp curry powder
2 cloves garlic, crushed
400g can of chickpeas, drained
4 tomatoes, cut into wedges
Optional
crispy fried onions to garnish
cumin seeds browned to garnish
coriander leaves to garnish


1. bring 1 pt water to boil. Stir in ginger, cumin and lentils.Season with salt. Simmer for 20 mins or until soft.
2. Meanwhile, heat oil in a large pan and stirfry onion and potato for 5-10 min, or until nearly soft. Add curry powder, chickpeas, garlic and tomatoes. Cook for a further 3-4 mins before stirring in lentil mixture. Taste and season. Cook gently for 5 mins.
Garnish with onions, curry seeds and coriander, if using.
Serve with rice.
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# 7
Sarahsaver
Old 15-04-2005, 7:49 PM
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Default

Chicken crumble - with leftover chicken...
try a savoury crumble.use mushroom or chicken soup and some extra veg as a sauce.
Make a topping the same as for a fruit crumble but add some herbs/spices/salt and enjoy!
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Last edited by Judi; 20-04-2005 at 9:54 PM.
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# 8
squeaky
Old 15-04-2005, 10:35 PM
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Default Lazy pizza (main course)

L A Z Y P I Z Z A
===================


Preparation time: 10 mins

Cooking time: 20 mins


Ingredients:
==============

Dough:
6 oz (150g) Self raising flour

1 oz (25g) Cooking oil

3 oz (75g) Water

1 pinch Salt

Sauce:
1/2 tin Tomatos - finely chopped

1 tbsp Tomato ketchup

1 tbsp Tomato puree

1 - 2 drops Tabasco (optional but NOT more!)

1/2 - 1 tsp Dried mixed herbs

Garlic, Salt, and Pepper to taste

Instructions:
===============

Turn the oven on to Gas Mark five to preheat. That's 190C or 375F

In a small thick bottomed saucepan place the ingredients for the sauce, bring quickly to the boil and then leave on a high simmer until ready to use (Stir occasionally during preparation).

In a mixing bowl, place the flour and salt, add the oil and work vigourously with a wooden spoon. At this stage there will be no suggestion of a dough, nor even of 'crumbs'. Now add 2/3 of the water and work the dough again. The 'pastry' will be of a thick crumbly nature. Add more water, little by little, working the dough until it is of a soft pliable consistency. For best results, add water until the dough becomes a little sticky - then dust well with flour and rework - not forgetting to stir the sauce...

Prepare all the toppings you have chosen - not forgetting to stir the sauce...

Roll out the pastry thinly to about 12" diameter and place on a baking tray. (being lazy, I roll it out ON the tray)

Spread the sauce over the pastry, add the toppings of your choice, cover these with grated or thinly sliced cheese.

Place in the oven for twenty minutes.
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Last edited by squeaky; 19-04-2005 at 2:12 PM. Reason: To add "main course"
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# 9
Glad
Old 15-04-2005, 11:27 PM
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Default Carrot & lentil soup

1/2 lb (250 g) red lentils,
2 pints chicken or vegetable stock or water
1/2 large onion, chopped
3 garlic cloves, chopped
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1 bay leaf
3 medium-size carrots
1 small sweet red pepper
1 red onion, thinly sliced
2 tbsp chopped fresh coriander
1 to 2 tbsp freshly squeezed lemon juice
1/4 tsp black pepper




In a large saucepan set over high heat, bring lentils and stock/water to a boil. Skim off froth. Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered. Dice carrots and red pepper. Stir into soup. Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook. Stir in red onion, coriander, lemon juice and pepper. Remove bay leaf. Serve immediately or refrigerate, covered, up to 3 days or freeze.
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# 10
Allexie
Old 17-04-2005, 9:02 AM
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Default Falafel (vegetarian)

Falafel





Serves four, prep time 25 mins, cooking time 10-15 mins

650g canned chick peas, drained
1 x red onion, chopped
3 x garlic cloves, crushed
100g wholemeal bread
2 x small red chillies
1 x tsp ground cumin
1 x tsp ground coriander
1/2 x tsp turmeric
1 x tbsp chopped fresh coriander + extra for garnish
1 x egg, beaten
100g fresh wholemeal breadcrumbs
vegetable oil for deep-frying
salt & pepper

Put the chick peas, onion, garlic, bread, chillies, spices and coriander in a food processor and blend for 30 secs. Stir and season well.

Shape mixture into walnut-sized balls

Egg-and-breadcrumb the balls

Heat the oil to 180 degrees C, or until a cube of bread browns in 30 secs. Fry the falafel in batches for 2 to 3 mins until crisp and browned. Remove and dry on kitchen paper. Garnish with coriander leaves and serve with salad and lemon wedges.





More vegetarian recipes please!!!!!
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# 11
Allexie
Old 17-04-2005, 9:24 AM
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Default Basque Ratatouille (vegetarian)

For all you lucky people growing your own vegetables.....

Basque Ratatouille



Serves four

1/2 lb onions, peeled and finely chopped
2 tbsp olive oil
2 cloves garlic, crushed
1lb courgettes or marrow, washed and sliced
1lb tomatoes, chopped
1 red pepper, de-seeded and sliced
1 tsp parsley, chopped
salt & pepper

Cook the onion and garlic very slowly in the oil for about 10 - 15 mins so that they become translucent and juicy. Then add all the remaining ingredients and simmer with the lid on for about 1/2 an hour. Serve straight away.

Serve a big dollop with crusty bread as a main course or as a side dish. Make loads cos its good cold too. I sometimes add olives and/or capers when serving it cold. Also freezes quite well.
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# 12
Curry Queen
Old 17-04-2005, 9:28 AM
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Whole Chicken in a Crock

1 (3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon olive oil
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)


In a small bowl, combine salt, paprika, pepper, and oil - mix to form paste. Spread evenly over chicken.
Place sliced onion in slow cooker.
Place chicken, breast side up, over onion.
Separate garlic into cloves - do not peel cloves.
Place garlic cloves in and around chicken.
Cover and cook on low setting for at least 7 hours or until chicken is tender and juices run clear.
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# 13
Curry Queen
Old 17-04-2005, 9:31 AM
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Spiced Beef and Beans

450g braising steak
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground ginger
1-2 teaspoons chilli powder according to taste
1 onion
2 cloves garlic
1 red pepper
1 14 oz can red kidney beans (or some other beans if you prefer)
300ml beef stock
14oz can chopped tomatoes
2 tbsp tomato puree

In a pan, brown the meat all over briefly and then add the powdered spices, stir and turn the heat down. You don't need flour, the spices thicken it up.

Chop up the onion and pepper, crush the garlic. Drain and rinse the beans, make up the stock.

Add the stock, tomatoes, pepper, onion, tom puree and garlic to the beef. Bring to the boil then pour into a casserole dish, cook it at 180 Celsius or Gas Mark 4 for 2-2 1/2 hours.

Can easily be adapted for slow cooker, using slightly less stock
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# 14
Curry Queen
Old 17-04-2005, 9:34 AM
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Pork Hock And Lentil Soup

1 bacon hock
1 tbs oil
1 leek, finely chopped
2 md carrots, finely diced
2 tbs chopped celery stalk
4 cloves garlic, crushed
200g red lentils, well washed and drained
1/2 tsp grated nutmeg
1/2 ts ground fennel seed
2 tbs finely chopped fresh parsley & mint
1 litre chicken, veal or vegetable stock


Instructions

In a large stock pot or saucepan gently cook the carrot, leek, celery, and garlic in 1 tbsp oil for 3 or 4 minutes.

Add drained lentils and stir while continuing to cook for 30 seconds or so.

Add nutmeg, fennel, mint and parsley and stir in.

Add the hock and stock, put on lid and allow the soup to simmer very slowly for at least 1 1/2 hours.

When hock is cooked, remove from soup, take off skin and fat, and cut into small bite-sized pieces.

To serve, put soup and bacon pieces into individual dishes and top with a spoonful of pesto sauce (optional). Accompany with crusty bread.

Leftover potential: Keeps well for several days in the refrigerator.


Again, another recipe easily adapted to slow cooker
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~
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will come back to you three times as strong!

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# 15
Curry Queen
Old 17-04-2005, 9:36 AM
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Irish Beef and Guinness Casserole

3 tbsp flour
1tsp cayenne
salt & pepper to taste
3 tbsp oil
2-3 bay leaves
2 lbs stewing steak, chopped into 1-2" cubes
1 large onion, roughly chopped
1 tsp minced garlic, or 2-3 small cloves crushed
2 tbsp tomato puree, dissolved in 6 tbls stock
1 tbsp worcestershire sauce (optional)
1 tsp rosemary
1 tsp thyme
1/2 lb carrots, sliced
1/2 pint Guinness
3/4 pint beef stock (beef oxo is fine)


1 Mix flour, cayenne, salt & pepper in a large mixing bowl.
2 Toss steak in 1tbsp of the oil before adding to flour mix.
3 Heat remaining oil with bay leaves in large based pan and brown off the steak.
4 Add onions and continue to fry for 5 mins, before adding carrots for a further 5 mins.
5 Add garlic, tomato puree, herbs and Guinness and simmer for 5 mins.
6 Transfer to oven proof dish, adding remainder of stock, and cook in a moderate oven, around 300F/GM3 for 2-3 hours, until beef is tender, or 6-7 hours on low in a slow cooker!
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~
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# 16
Curry Queen
Old 17-04-2005, 9:42 AM
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Roasted Root Vegetables

1/2 butternut squash, skin on, cut into 1 inch wedges
4 small carrots, scrubbed and dried
4 small parsnips, scrubbed and dried
1 swede, cut in half and then into 3/4 inch slices
2 red onions, quartered through the root

Marinade:
1 large garlic clove, minced
3 tablespoons olive oil
1 tablespoon thyme and rosemary, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper



In a large bowl, combine all vegetables.
In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar.
Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours.
Arrange vegetables on a baking sheet, sprinkle with salt and pepper.
Roast in a pre heated 220C/gas 7 oven for 35 to 40 minutes or until cooked through.
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~
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# 17
Curry Queen
Old 17-04-2005, 9:55 AM
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Creamy Pork Chops

6 pork chops
salt and pepper to taste
garlic powder to taste
2-3 tbsp plain flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
500ml boiling water

2 tbsp plain flour
225ml sour cream

Directions
Season pork chops with salt, pepper and garlic powder then dredge in flour. In a skillet over medium heat, lightly brown chops in a small amount of oil then place in slow-cooker and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cook on low 6 to 7 hours.

After the chops have cooked, remove from slow-cooker and keep warm. In a bowl blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow-cooker to high for 15 to 30 minutes until sauce is slightly thickened. Serve sauce over pork chops.
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# 18
Glad
Old 17-04-2005, 11:43 AM
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Default Chicken Louisiana

175g long grain rice
450 ml chicken stock
1 tbs oil
3 rashers bacon chopped
1 lge onion sliced
1 green/red pepper sliced
can chopped tomatoes
350g approx leftover chicken
2 cooked spicy sausages sliced
seasoning


put rice and stock in pan and bring to boil
cover and simmer gently until rice is tender and liquid absorbed,
meanwhile, heat oil in another pan and fry bacon, onion and pepper, stir in tomatoes, chicken and sausage, add rice, stir and cook for 10 mins
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# 19
Curry Queen
Old 17-04-2005, 12:20 PM
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Whilst searching for recipes to use up some old yoghurt, I found this and thought it sounded very tasty and one you might like to try

Chicken in Red Pepper and Chilli Sauce
Serves 4

1 onion, chopped
2.5cm piece fresh root ginger, peeled and coarsely chopped
2 garlic cloves
2 red peppers, deseeded and coarsely chopped
2 red or green chillies, deseeded and coarsely chopped
2 tbsp ground coriander
1 tbsp ground cumin
½ tsp ground turmeric
pinch of cayenne pepper
2 tbsp olive oil
4 boneless, skinless chicken breasts, cut into 2.5cm pieces
100ml water
salt and black pepper
200ml Greek yoghurt
fresh coriander leaves, to garnish


  1. Place the onion, ginger, garlic, peppers, chillies and spices in a food processor and blend well until you have a paste. (You may need to add a little water.)
  2. Heat the oil in a large wok or frying pan and add the paste, stir-frying for about 10 minutes.
  3. Pour in the water and stir through. Add the chicken pieces, season with salt and pepper and bring to the boil. Reduce the heat and simmer for 20-25 minutes or until the chicken is done.
  4. Stir through the Greek yoghurt and coriander leaves and warm through.
  5. Serve on a bed of basmati rice.
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# 20
Curry Queen
Old 17-04-2005, 12:23 PM
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Also ...

Moroccan Lamb Stew



Serves 4

2–3 tbsp olive oil
1 onion, chopped
450g neck fillet of lamb, finely sliced into thin pieces
500g sweet potatoes, peeled and chopped in 2.5cm chunks
2 tbsp harissa paste
1 x 400g tin chopped tomatoes, drained of juice
300ml fresh lamb stock
salt and pepper
1 x 400g tin chickpeas, drained and rinsed
225g baby spinach leaves, washed
juice of 1 lemon

For the mint yoghurt topping:
200ml Greek yoghurt
1 clove garlic, crushed
3 tbsp freshly chopped mint


  1. Heat the oil in a large saucepan or casserole and fry the onion until soft, about 5 minutes.
  2. Add the lamb and stir-fry until just brown. Add the sweet potatoes and harissa and cook for 2 minutes before adding the tomatoes and stock.
  3. Season with salt and pepper, bring to the boil and simmer for 15–20 minutes or until the sweet potato is soft. Stir in the chickpeas and spinach leaves and cook for about 1 minute.
  4. To make the topping, combine the yoghurt, garlic and mint and season with salt and pepper.
  5. To serve, spoon the stew over a bowl of couscous and top with a dollop of the yoghurt mixture.
"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!

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