Recipe Collection Thread (recipe board)

Penelope_Penguin

Cut the pumpkin into 4 pieces (8 if it's very large) and scoop out the seeds. Put into a roasting tin, drizzle with olive oil, season with pepper and nutmeg. Bake at gas 1 for an hour or 2 until soft. Meanwhile soften a chopped onion and some chopped garlic in olive oil. Once the pumpkin is cooked, the skin will be easy to remove and discard. Chop the pumpkin into small pieces and add to the onion with some light stock. Cover and cook on a low heat for 30 mins. Blitz in blender, and sieve if necessary. Add some milk, return to simmer, and serve with dollop of creme fraiche.

Pink.

Left over roast beef pie

Left over roast beef chopped up
Half an onion
4 mushrooms (found at the back of the fridge)
1 small potato
1 beef stock cube
Black pepper
Bay leaf
Lidl frozen mixed vegetables
Frozen (shop bought) puff pastry


Fry the chopped onion, mushrooms and diced potato in a little oil, add the chopped beef and put the lot into the slow cooker. Use water from the kettle to rinse out the pan and add to slow cooker. Crumble in one stock cube add bay leaf and black pepper. Give it a good stir and leave it alone for four hours.

Add a handful of frozen mixed veg and leave for another two hours.

When you’re ready to make the pie, thicken the juices with a teaspoon of corn flour mixed in cold water.

Roll out the pastry; add filling, brush the pastry with some milk or beaten egg and decorate if you have time. Pop into the oven at 200 degrees until the pastry is risen and golden.

Pink

Pink.

Fish Pie

Any fish (I use a combination of white fish/salmon/prawns)
Milk
Grated cheese
Hard boiled egg
Frozen peas
Mashed potatoes

Poach the fish in milk
Remove the fish and arrange in a deepish serving dish
Add quartered hard boiled eggs and frozen peas to the dish
Use the milk (that the fish was poached in) to make a white sauce (I cheat and just thicken the milk with corn flour mixed with cold milk)
Add grated cheese and black pepper to the sauce and pour over the fish/eggs/peas
Top with mashed potato

Pop into a hot oven for 20 mins or until the potato is golden.

Pink

Pink.

Chunky chicken and vegetable soup

Soup mix (barley, red lentils and peas)
Good homemade stock
Stock cubes (kallo organic are better as no msg)
Soup veg: Carrots, leeks parsley and celery
Black pepper
Chicken breasts (2)

Put three handfuls of soup mix and one stock cube dissolved in water in a large pan and leave to simmer for an hour. Some people prefer to soak the soup mix beforehand, but I don’t.

Add homemade stock and more water to dilute if required.

Wash and finely chop the parsley and celery. Slice the leeks and chop the carrots into chunks and add them to the pan. Add black pepper to taste.

Add the diced chicken breasts and leave to simmer until the chicken and vegetables are thoroughly cooked.

If more seasoning required add another stock cube.


This recipe is for five hungry people, so quantities can be reduced to suit the number of people you are cooking for.

Pink

Pink.

Tuna and Pasta bake

Canned tuna fish
Broccoli (blanched in boiling water)
Milk
Corn flour
Cheese (grated)
Half teaspoon of English mustard
Pasta twirls (fusilli?)
Tomatoes (sliced)
Salt and pepper

Cook the pasta al dente, so not quite ready. Drain and add to a deep serving dish. Drain the tuna and add to the pasta. Lightly boil broccoli and add to the pasta and tuna. Make a cheese sauce.

(I’m rubbish at making white sauce the conventional way, so I bring milk to the boil and then thicken with corn flour mixed in a little cold milk and add seasoning, mustard and grated cheese).

Pour the sauce over the pasta, broccoli and tuna.

Arrange sliced tomatoes on top and pop into the oven until it’s piping hot.

Pink

Pink.

Sweet chilli chicken

This sounds much more complicated than it is……

For the marinade:

Two egg whites
1 ½ tablespoons of corn flour


For the sauce:

Stock cube dissolved in ¾ cup of boiling water
2 teaspoons of sugar
2-3 tablespoons of soy sauce
2 teaspoons of vinegar
2 tablespoons of ketchup
a few drops of sesame oil
freshly ground black pepper


Chicken breasts cut into cubes
1 red pepper
1 red chilli
Half a chopped onion
4 cloves of crushed garlic
4 chopped spring onions
Corn flour



Mix the egg white and corn flour, whisk to a froth and add to the chicken pieces. Leave to marinade in the fridge for at least an hour. I don’t understand the science behind it, but it makes the chicken incredibly tender.

Make the sauce by putting all the ingredients into a bowl, mix and put to one side.

Fry the chicken (in batches if making for large quantities) and set aside.

Fry red pepper, chillies, onion, and garlic over a medium heat for a few minutes.

Add the sauce ingredients and bring to the boil.

Use the corn flour mixed in a little water to thicken the sauce if necessary.

Add the chicken and spring onions and heat through thoroughly.

Serve immediately with boiled or fried rice.

Pink

Addiscomber

Mini Christmas cakes – very good for bazaars or presents for people who live alone and wouldn’t need a large cake. As it is basically a charity recipe there is no booze in order to keep the cost down.
Sorry - I have had these instructions for years and they are pre-metric.

For 8 cakes baked in baked bean tins 3” size, greased and lined.

6 oz butter
6 oz caster sugar
3 eggs
7 oz plain flour
1 tsp mixed spice
3 oz chopped glace cherries
1 oz chopped nuts
1 lb 2 oz mixed dried fruit

To decorate (I cannot remember if these amounts are per cake, or for the 8. I think it is probably per cake.)
2 oz marzipan
2 oz fondant icing
decorations – candles, small baubles and coloured sugar balls


Cream together butter and caster sugar until fluffy, beat in the eggs and then mix in the other ingredients. Stir well and divide between tins. Bake at 325F, 160C, Gas 3 for 1½ hours. Allow to cool completely.

Cover top of each cake with marzipan, then fondant icing.
Decorate as liked.
Wrap a strip of Christmas wrapping around the sides and tie with ribbon. In the picture that accompanied the instructions the top edge of the paper had been fringed which looks quite effective.

rhubarbs

Aubergine Parmigiana

serves 3-4

3 aubergines, cut lengthways into 1cm thick slices
1 ball mozzerella, torn up
parmesan
2 eggs, beaten
1 tin tomatoes blitzed smooth
pinch oregano
fresh basil

Dry aubergine slices then fry in a small amount of oil (be careful as aubergines soak up oil like a sponge!)
Mix the blitzed tomato with the dried oregano. Using a large lasagne dish put in a spoonful of tomato and spread over base.
Put a layer of aubergines on top of the tomato, followed by 1/2 the slices of mozzerella, some grated parmesan, 1/2 the beaten egg, some basil leaves and finally more tomato.
Repeat this layer.
Finish with another layer of aubergine followed by a few final blobs of tomato.
Bake in an oven at 180c for 30 mins.

Also works well with a combination of aubergine and courgette.

And great in the slow cooker too! :T

Pandora123_2

Thanks to Raspberry Swirl who posted the link to the BBC Good Food Magazine website, I found this excellent recipe!

Sweet potato & pea curry

When I made it, there seemed to be too much liquid after the potatoes were cooked, but I let it sit for 15 minutes with the heat turned off before reheating and adding the peas, and the sauce thickened nicely!

It was quite rich, so I think it would be fine to use light coconut milk and a little less vegetable stock (or better yet, use half the amount of full-fat coconut milk plus a bit of water... cheaper that way).

helen1014

hiya i cant help myself im always making this,paprika pork mmmmmmmm
anyway i buy pork tenderloin somerfield any where that sells it
i dont measure really just throw it in n play by taste.

wat u need.

pork tenderloin (slice width ways)
paprika
garlic fresh chopped
1red or green chilli to personal taste (or just stick to 1 tsp mild chilli powder)
chilli powder to taste
creme fraiche or natural yoghurt
salt/pepper to taste
veg or chicken stock
cornflour to thicken (depends how you like it thick or thin sauce hahhaha)
red or green peppers(personal choice again)
oil for cooking or butter

1-after you have sliced tenderloin,put in bowl and add 2-3 tspn of paprika more if you prefer,1 tsp chilli powder and 1tbsn cornflour ,salt and pepper.set aside.oh yeh and make up your stock.

2-brown garlic,peppers,chillis,in either oil or butter until softish.

3-
next add pork i have it on med to high heat to seal,once browned turn down,add stock ,mix around and leave on simmer for hours but not too long as meat will fall apart, i normally do for 2-3 hours.

4-near the end add the creme fraiche or natural yoghurt a little at a time and mix in ,again this is too taste,i find if i add too much doesnt taste as nice.

serve with rice and wedges mmmmmmmmm enjoy

this can also be done with chicken or prawns,some people add a bit of wine.

tip is just keep tasting as you go through it thats wat i do then you can alter along the way .