Recipe Collection Thread (recipe board)

kiwichick

ANZAC BISUITS & HOKEY POKEY BISBUITS (fom NZ)


ANZACS
1/2 cup plain flour
1/3 cup suger
2/3 cup cocnut
3/4 cup rolled oats
50gm butter
1 TBSP golden syrup
1/2 tsp baking soda
2TBSP boiling water

Mix together flour, sugar, cocnut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in boiling water and add to melted butter and syrup. Stir and add mix to dry ingredients. Take spoonfulls and rol into balls, place on greased try and flatten with a fork (I always just use my fingers). Bake at 180 degreesC for about 15 mins or until golden.

HOKEY POKEY

125gm butter
1/2 cup sugar
1 TBSP golden syrup
1 TBSP milk
1 & 1/2 cups plain flour
1 tsp baking soda

Combine butter, sugar, golden syrup and milk in a saucepan. Heat until butter is melted and mixture nearly boiling, stir constantly. Remove from heat and allow to cool to lukewarm. Sift in flour and baking soda to cooled mixture and stir well. It will go really think at this stage, more like dough. Roll spoonfulls into balls and place on greased baking trays. These spread quite a bit so space them well. Flatten with a fork and bake for 15-20 mins at 180 degreesC.

Try and hide them before the kids scoff them all, mine are greedy little beggars

arkonite_babe

Irish Stew

Serves 4
1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt & pepper
pinch of thyme
Place the mutton with thyme in a saucepan and add cold water to cover. Bring slowly to the boil and simmer for one hour.Skim off any fat that rises while cooking. Add onions, potatoes, carrots, all peeled. Season with salt and pepper. Continue cooking until vegetables are tender. Season to taste.

arkonite_babe

2 lbs Potatoes
1 large 'Curly Kale' or Cabbage
1 large Onion
4 oz of butter or margarine
Pinch of Pepper & Salt
Half pint Milk

Peel and divide the potatoes, chop the onions and cabbage.
Layer a saucepan with the potatoes and add the pinch of salt and pepper.
Layer the onion and cabbage on top of the potatoes and add enough water to cover the mixture.
Boil and then simmer for 15 to 20 minutes untl the potatoes are cooked.
Mash the mixture thorougly adding the butter and milk to ensure a good consistency.
Serve with meat, steak, sausages, etc.

stressedoutmumof1

125ml milk
85ml veg oil
1 egg
1/2 tsp vanilla essence
200g SR flour
100g caster sugar
6 tsp strawberry jam
100g butter
150g granulated sugar

whisk the milk, oil, egg and vanilla essence with a fork. Stir in the flour and caster sugar (only just and don't worry about the lumps!)

Using a silicon or VERY well greased muffin tray, place 1 tbsp muffin mix in the tray - add a tsp strawberry jam and then fill to the top with muffin mix.

Bake at 190c (170c fan oven) for 25 mins.

Melt the butter and roll the cooked muffins in it and then roll in the granulated sugar.

Yum! Gorgeous jam doughnut muffins. Makes 6 large muffins.

arkonite_babe

2 cups mixed fruit (I soak mine in tea overnight)
1 cup sugar
1 cup water
2 cups plain flour
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs
4 oz margarine

Boil fruit sugar marg and water for 15 minutes. Allow to cool Beat in eggs flour and spices. Split into 2 lined and greased loaf tins. Bale at 170oc until set (A skewer comes out clean after being inserted to the centre of the cake)

Swan_2

Keema Matar (Mince With Peas)


Ingredients

1-2 tablespooons oil
3-4oz peeled & finely chopped onion
6-7 medium cloves garlic, peeled & finely chopped
1½ lb minced lamb or beef
1” cube ginger, peeled & finely chopped
1-2 fresh green chillies, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8-1/4 teaspoon chilli powder
½ pt water
6-8oz peas, fresh shelled or frozen
4-6 tablespoons chopped fresh coriander leaf
About 1 teaspoon salt
I teaspoon garam masala
About 1½ tablespoons lemon juice

Instructions

fry onions in oil till lightly browned
add garlic, fry for a minute
add mince, ginger, chillies, ground coriander, cumin & chilli powder, stir & fry till meat is browned
add half water, bring to boil, simmer 30 minutes
add peas, coriander, salt, garam masala, lemon juice & rest of water, simmer 10 minutes
ajust seasoning before serving

adapted from Madhur Jaffrey's Indian Cookery

Savvy_Sue

Serves 6. Cooking time 20 minutes. Preparation time 20 minutes (I think those are both optimistic! Allow at least an hour overall!)

2 lb (900g) pumpkin
1 medium onion
1 medium carrot
2 cloves garlic
1 oz butter
1 3/4 pints (1 litre) water
1/4 pint (150 ml) single cream (can use milk instead)
salt and freshly ground black pepper
chopped parsley (optional)
freshly ground nutmeg

1. Peel the pumpkin and scoop out the seeds, chop the flesh into 1 inch chunks.
2. Peel and slice the onion and carrot.
3. Skin and crush the garlic.
4. Melt the butter in a large saucepan over medium heat and saute the onion for 5 minutes until it is soft and just beginning to brown.
5. Add the pumpkin, carrot, garlic and water, and cook for approx. 20 minutes, stirring occasionally until the pumpkin is tender.
6. Cool slightly, then puree in a liquidiser or pass through a sieve.
7. Return to the pan and stir in the cream with salt and pepper to taste.
8. Reheat thoroughly but do not allow to boil.
9. Sprinkle in the chopped parlsey and a good sprinkling of grated nutmeg.
10. Serve with crusty bread.

If the pumpkin is of the watery kind use less stock. This soup can also be served chilled. It also freezes well without the cream.

bbabs

My favourites:

CREAM OF MUSHROOM SOUP

50g of butter
1 small onion
250g mushrooms sliced
salt and freshly ground pepper
25g plain flour
450g chicken or vegetable stock

to serve
150ml milk
150ml single cream
3-4 mushrooms, sliced and sauted in butter

melt 25g of butter in a pan. Add the onion and cook gentlystirring until softened. Add the chopped mushrooms, with a little salt and pepper. Cook until softened. I like to cook the mushrooms until they are slightly caramelized gives a really nice flavour.

Melt the remaining 25g butter in another pan. Stir in the flour and cook stirring for 1-2 mins. Gradually stir in the stock and bring to the boil. Cook stirring for 2-3 mins then add the mushrooms and onions. Puree the soup.

Stir in the milk and cream, check seasoning. Serve garnished with mushrooms

arkonite_babe

OMELETS IN A BAG

Have you ever heard of this?
(This works great! Good for when all your family is together and no one
has to wait for their special omelet)

Have guests write their name on a
quart-size freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag
(not more than 2)
shake to combine them .

Put out a variety of ingredients such as:
cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients
of choice to their bag and shake,
Make sure to get the air out of the bag
and zip it up.

Place the bags into rolling,
boiling water for exactly 13 minutes.
You can usually cook
6-8 omelets in a large pot.
For more, make another pot of
boiling water.

Open the bags and the omelet will
roll out easily.
Be prepared for everyone to be amazed.


Taken from frugalfriendsinthekitchen, yahoo group. It sounded so coll I just had to copy it to here!!!!!!!

bbabs

white chocolate and cranberry cookies (taken from bbc food)

These are really scrummy biscuits that do not last very long in my house.........

110g/4oz unsalted butter, softened
100g/4oz of golden caster sugar
100g/4oz soft brown sugar
1 egg
1 tsp vanilla essence
170g/6oz plain flour
1/2 tsp baking powder
1/4 tsp salt
150g/ 5oz white chocolate, cut into small chunks
85g/3oz dried sweetened cranberries

Preheat oven to 190oc/375F/gas 5.

Beat the butter together with the sugar. With a fork beat the egg together with the vanilla essence and add this to the butter mixture.

In a bowl mix together the flour, baking powder and salt. Add this to the butter and egg mixture and blend well. Mix in the chunks of white choc and cranberries.

MAKE THE COOKIES

Line baking sheets with non-stick baking paper. Form the dough into walnut-sized balls and arrange on the baking sheets spaced well apart.

Bake in the oven for 10 mins. Allow to cool for a few minutes and then transfer to a wire rack.


I use value white chocolate from tesco (50p per bar). Don`t cook these for too long or they are too crunchy. These should be crispy on the outside and slightly soft in the middle.