Recipe Collection Thread (recipe board)

kittykat100

I love this, and have it occasionally...

For two people...

A couple of nice fillets of salmon, these can be baked in the oven with just a drizzle of olive oil, for around 15 mins... just check..

The naughty tomatoes...

Buy a nice amount of cherry tomatoes and put on a baking tray. Drizzle the tomatoes with Balsamic Vinegar, and then sprinkle brown sugar over the tops.
Pop in the oven and cook for 10 mins or so... this may need to be extended, until the toms are soft.

Meanwhile.....

I love serving this with mashed potatoes (with proper butter!), mashed swede (with butter and pepper) and spinach.

MMMMmmmmm off to tescos!!

Kittyx

Lucie_2

To make one 20cm/8 inch tart (I used a cake tin)
4-6 portions

knob of butter
spash of oil
2 largish onions, cut thinly into rings
1 tbsp light muscovado sugar
4 tspn white wine vinegar
175ml white wine
1 tbsp fresh chopped thyme
1 pack ready rolled puff pastry (or make your own!)

Use some of the butter to grease the tin. Put the rest in a frying pan with the oil & add the onions & brown sugar. Fry on a med heat for 10 mins or so until soft & golden.
Add the wine, vinegar & thyme & turn up the heat. Reduce until virtually all the liquid has evaporated. Place the onions into the tin & allow to cool.
Cut the pastry into a circle slightly bigger than the tin. Place over the top of the onions & tuck in the edges. !!!!! all over with a fork.
Bake in a hot oven (200/220 degrees) for 15-20 minutes until pastry is cooked.
Remove from tin by inverting onto a plate. Best left to cool for 5-10 mins & served warm with some more fresh thyme & a dollop of creme fraiche.

Tricky_Vicky

AussieLass wrote:

1 cup plain flour
1 cup coconut
1/2 cup cocoa
1 cup butter - softened
1 egg

Hey Aussielass - is this dessicated coconut or fresh?

AussieLass

Tricky_Vicky wrote:

Hey Aussielass - is this dessicated coconut or fresh?

It's dessicated Tricky

PoshPaws_3

LOW FAT HERBY CRUMBED POLLOCK

What you need :

Pollock (or any white fish) fillets
A bunch of fresh parsley
Smoked streaky bacon
Breadcrumbs (I finally got to use my breadcrumb stash from the relics that lurk in the depths of my freezer!)
A dash of Cayenne pepper or a sprinkle of Worcestershire Sauce
A teaspoon of low fat buttery spread.

What you do :

Lay the fillets in the bottom of a shallow ovenproof dish.

In a separate bowl, combine the parsley (chopped fine), the bacon (chopped fine), sufficient breadcrumbs to cover your quantity of fish, a dash of Cayenne pepper and the low fat spread. Mix with the fingertips until you achieve a crumbly texture. Pour on top of the fish and spread it around lightly so that all the fish is covered and the crumbs aren't languishing inbetween the fillets.

Bake in a medium oven for about 30 mins. If you're using frozen fillets, having a fan oven is a distinct bonus here, as it helps to dry out the moisture from the fish. If you don't have a fan oven, I'd suggest defrosting the fish first.

I served it with steamed veg - new potatoes, carrots, green beans and sweetcorn. I also made a bit of parsley sauce for the boys. Yum!

Using 4 rashers of streaky bacon and including the Parsley sauce ... this meal (per serving) probably works out at around 2-3 grams of fat. As the recommendation for a low fat diet is around 10-15 grams of fat per meal, you've got room for some ice cream for pud!

Raquela

Today I'm going to cook scouse. Scouse is what I lived off as a child, from what I can recall, and it's fab (and cheap and nutritious).

It's similar to irish stew; there's no specific recipe, but this is what I'm putting into it

pack of lean minced beef
1 onion
1 garlic clove
2 carrots
1 or 2 sticks celery
2 small potatoes
water to cover all and more!
stock cube
herbs if you wish ( I don't normally)
lea and perrins worcestershire sauce
Heinz fruit sauce or similar.

Basic cooking method; chop all the veggies, crush or chop finely the garlic. Brown the mince in a pan with the garlic / onion, then add water, stock, rest of the veggies, bring to boil and simmer for as long as possible... at least an hour, but it will taste better if at least 2, and regardless is one of those recipes that tastes better the next day. The worcestershire sauce should be added through simmering, according to your tastes. I add loads!

The fruit sauce, I personally add to my own serving and stir in before eating, and leave a dollop on the side. It's basically the kind of recipe where it's up to you, but this is how I like it; my mum doesn't put in celery or garlic for example.

Penelope_Penguin

900g shallots
50g salt
700ml malt vinegar
10g spices (for example peppercorns, cloves, cinnamon stick, corriander seeds, chilli, star anise)
75g honey
175g granulated sugar

Peel and trim the shallots. If their skin isn't easily removed, cover in boiling water and try again when they've cooled.

Place the shallots in a bowl and sprinkle with salt. Leave overnight, and the moisture will be drawn from the onions. Rinse and dry well. Pack into clean, sterilised jars (het in a low oven for 15mins). Use a wooden spoon handle to pust them down.

Place the vinegar, honey, sugar, spices in a pan. Heat slowly until the sugar and honey are dissolved.

Pour the vinegar mixture over the shallots, ensuring that the shallots are covered in liquid.

They'll be ready after 6 weeks.

Addiscomber

Bacon Roll - steamed
Serves 4

175g/6 oz self raising flour
125g/4 oz shredded suet
¼ teaspoon salt
Approx 6 tablespoons water
225g/lean bacon rashers, collar is best
1 large onion
½ teaspoon dried sage
pepper

1. Mix suet into flour and salt, adding enough water to make a softish dough which is still firm enough to roll out.
2. Roll out on a floured surface to about 30 by 18 cm/ 12 by 7 inches.
3. Lay bacon rashers across pastry leaving 1 cm/ ½ inch around the edges, and at one end. Sprinkle on chopped onion, sage and pepper.
4. Roll it up loosely starting from the end without the border, to make a roll 18 cm/ 7 inches wide. Nip the ends firmly to seal, and enclose it in a loose parcel of kitchen foil - it should have pleats in it so that it can expand with the roll - this helps keep the pastry light.
5. Fill the bottom half of a large steamer or fish kettle with water and bring it to the boil. Put the pudding roll in the top over the boiling water, cover the pan and steam for 2 hours, topping up with more boiling water as necessary.


Bacon Roll - Baked

Make roll in same way as above, but instead of wrapping in foil, place on greased baking tray with the join underneath. Brush all over with beaten egg or milk.
Bake near top of moderately hot oven, gas 6, 400F or 200C for 30 to 40 minutes, when it will be crusty and golden.


Bacon Pudding - made in a basin and steamed
Serves 4

250g/ 8 oz wholewheat flour
3 teaspoons baking powder
100g/ 4 oz shredded suet
2 onions, finely chopped
6 – 8 rashers streaky bacon, chopped
2 teaspoons mixed fresh herbs or 1 teaspoon dried
Pepper and a little salt 9remember that bacon is already salty)
1 medium to large egg
Milk, if necessary

Mix together flour, baking powder, suet, onion, bacon, herbs and seasoning.
Mix with egg, adding milk if necessary to make a soft dropping consistency.
Grease a 2 pint basin and put in a piece of greaseproof paper just to cover the bottom.
Put pudding mixture into basin. Cover with greaseproof paper and foil, tucked in neatly under the rim.
Steam for 1½ to 2 hours.
Serve with parsley sauce.

linda-ann

This recipe has come in on an Oceangram with no name or where it is from on it.

Traditional Thanksgiving Cheesecake w/ Raspberry Sauce
Makes one 9" cheesecake

1/4 cup butter, melted
1-1/4 cups crushed graham crackers
4 (8 ounce) packages cream cheese, softened
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1 tablespoon vanilla extract
1/3 cup unsifted flour
1 can raspberry pie filling or Raspberry Sauce Recipe (follows)
1 package (12 ounces) semi-sweet chocolate chips
1/2 cup milk

Pre-heat oven to 300° degrees.

Prepare Crumb Crust: Stir together butter and crushed graham crackers. Press onto bottom and up the sides of a 9-inch spring form pan.

Cheesecake: In a large mixer bowl, beat cheese until fluffy. gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla then flour. Pour mixture into the prepared spring form pan. Bake 50 to 60 minutes or until center is set. Cool. Chill. Refrigerate leftovers.

Toppings: Place the chocolate chips into a microwave-safe container. Add the milk. Microwave on High 2 minutes at a time, stopping to stir, until chocolate is melted and mixed with the milk. Serve warm.

Serve the raspberry pie filling in one bowl and the chocolate sauce in another along with the cheesecake. Let your guests choose their topping combination: raspberry only, raspberry and chocolate, chocolate only, or plain vanilla cheesecake (my choice).

RASPBERRY SAUCE
2 quarts raspberries - fresh or frozen, thawed
1 cup sugar (or more to taste)
3 Tablespoons corn starch

Place the raspberries and sugar into a large saucepan. Cook over medium heat, stirring often, until the mixture boils. Place the cornstarch into a small bowl. Slowly stir juice from the raspberry/sugar mixture into the cornstarch until a smooth consistency is achieved. Slowly pour the cornstarch mix into the raspberry mixture stirring constantly. Keep stirring until the mixture thickens slightly. Remove from heat. Serve warm or cold.

twink

chocolate beetroot cake

moist and vevety the flavour mellows with keeping, have tasted it and its lovely

100g drinking chocolate
230g sr flour
200g golden castor sugar
100g dark choc ( green and blacks )
125g unsalted butter
250g cooked beetroot ( available prepacked ) without vinegar
3 large eggs

grease and line cake tin
sift drinking choc and flour, mix in sugar
melt dark choc and butter
puree beetroot, in processor
whisk eggs and stir into beetroot, then mix all together
bake 180oc 50 mins though my cousins took longer, test with a skewer
7 inch tin
leave to cool in tin 10 mins

can serve with creme fraich or would be good with black cherries