Recipe Collection Thread (recipe board)

hex2

1tsp cocoa
2 tablespoons coffee granules
8oz softened butter
8oz sugar
4 eggs
8oz sr flour

mix coffee in 2tbsp hot water, add cocoa. all cake ingredients on bowl, electric whisk or blender 2 mins. Into lined tin. Bake for 35 mins at 180.
Cool

icing
4oz white choc, 2 oz soft butter, 3 tbsp milk, 6oz icing sugar
melt choc, butter and milk, remove from heat, sift in icing sugar. beat until smooth, spread over cake. Finish with dusting of cocoa powder. Can half the icing or it is very sickly IMHO.

hex2

white chocolate cheesecake
4oz digestive biscuit crumbs and 2oz melted butter for your base

400g white chocolate
284ml double cream
500g full fat philadelphia (or half and half philly and marscapone)
decent vanilla essence (optional but nice)

whip the cream, add softened philly, add a bit of decent vanilla essence if you have it then stir in slow melted white chocolate. Put it on top of the base and leave overnight

dont try low fat cheese it makes it too runny.

I have never made it without being asked for the recipe, looks impressive but so simple to make.

hex2

Easy lemon and lime (I am a very lazy cook!)

Base, as above - or try ginger nuts for variety with some grated dark chocolate in

2 packs full fat philadelphia
1 packet lemon jelly dissolved in 150ml boiling water, cooled a little but not set
150g caster sugar
142ml lightly whipped cream
Juice and zest of one lemon and one lime made up to 100ml with milk if needed.

beat philly until smooth, add sugar, jelly mix and milk mix. Blend well. Fold in lightly whipped cream. Pour onto base and chill overnight. Before serving decorate with grated dark chocolate.

**purpleprincess**

Serves 4

Olive oil
2 crushed cloves garlic
½ tsp mixed dried herbs
Tinned chopped tomatoes or tin of tomatoes chopped!!!:p
225g tomato puree
60ml vodka :beer:
1 tbs cornflour
½ cup/125ml milk
½ cup fresh basil chopped
As much pasta as you like! Cooked and kept hot

Heat oil in a pan. Add garlic and cook, stirring for a minute. Add herbs, tomatoes, puree and vodka. Simmer for 10 minutes.

Dissolve cornflour in milk and stir until smooth. Add mixture to the pan and simmer for a minute or until sauce thickens. Season.

Remove from heat and stir through basil.

Put pasta into bowls and top with sauce!!

squeaky

Serves two:


1 oz (25g) butter

1oz (25g) flour

1 heaped teaspoon made mustard

¼ to ½ teaspoon smoked paprika (or smokey barbecue stuff)

2-3oz (50-75g) cheese (grated or thinly sliced)

½ pint of milk

2/3rds of a tub of cream (single or double)


Method:

1. Start your water heating for your pasta and add the pasta when ready

2. Gently melt the butter in a pan.

3. Add the flour and stir well. It'll turn into a lump. I usually take it off the heat while doing this.

4. Add splashes of milk from your ½ pint and stir well. Keep adding until you get a thick creamy sauce and then add the mustard and paprika and again stir well.

5. Stir in the rest of the milk.

6. Simmer gently until a couple of minutes before your pasta is ready.

7. Add the cheese and stir in until it melts.

8. Add the cream and give it a quick stir immediately before serving.


Dish up the pasta and drizzle the sauce over it. Goes well with a nice simple side salad (and my favourite garlic and lemon dressing )

The mustard is what gives it the heat, and paprika a lovely smokey taste. By all means adjust quantities to suit your own palate.

squeaky

This recipe can often be made as an all in and whizz it recipe if you use a stick blender. With a liquidiser you need to take about 20 seconds to pour the oil in.


350 mil oil. (basic vegetable oils are fine - olive oil is too strongly flavoured)

1 medium egg (about 50g) whole

1 teaspoon salt

1 teaspoon dried mustard (or a heaped one of made mustard)

1 tablespoon of sugar

2 tablespoons each of vinegar and lemon juice


method:

If you're using a stick blender you can can try the all in method.

For a liquidiser, add all the ingredients except the oil and start it going.

Once everything is mixed, slowly start pouring the oil in. But not too slowly. If your motor sound changes because it's working hard this means that you are pouring too slowly and the mayonnaise is getting too thick. Just pour a bit faster

Carry on blending for ten to twenty seconds after the last of the oil is in. Again, if your motor sound changes - that's a good time to stop. Another good indicator is that you can't see any oil sitting on top of the mix.

If you over mix you risk having the mayonnaise "break" and turn back into a liquid slop.

Don't bin it. If you start a new batch and try again you can replace a quarter of the oil with some of your failed mix.

Brassic

You have to trust me on this one - it's GOOD! The kids, including baby, and hubby go absolutely mad for it.

Serves 4

1 large tin of Spam chopped into largish chunks.
1 large onion
1 red pepper
250g mushrooms
2 tins chopped tomatos
1 fat clove of garlic
dried oregano, basil & black pepper

Spaghetti
Garlic bread
Grated cheese to top (optional)

Chop the onion, pepper and garlic and fry in some oil in a big saucepan. When soft tip in both cans of tomatos. Add seasoning & herbs to taste. Add the mushrooms and let simmer for 10 minutes or so. Meanwhile put on pan of water for spaghetti, and oven for garlic bread.

When it's simmered for a while add the spam, cook the spaghetti and garlic bread, which should give the sauce another 10-15 minutes of simmering time.

Serve with the sauce piled in the middle of a bed of spaghetti, with a couple of pieces of garlic bread and a nice glass of red wine. Delicious!

suzukibabe

Bacon and egg fried rice


Dh and DS love it when i make this.


1tbsp vegetable oil
2 eggs-beaten
4 rashers of bacon-diced
70g frozen peas - or tinned peas ( i used garden peas)
125g of cold cooked rice
2-3 tbsp light soy sauce
1tbsp sesame oil


Heat a wok and add the oil.

Tip in the eggs, scramble then set aside. Fry the bacon in the same wok.
Throw in the peas and stir fry for less than a minute.
Add the rice and mix well untill the rice has broken down.

Return the egg to the wok and stir through.

Season with soy sauce, sesame oil and black pepper.

serve and enjoy.

suzukibabe

Chicken casserole


Seasonal veg, peeled and sliced - however much you want to put in.
25g plain flour
black pepper
4 chicken portions/ diced chicken, (which i use)
pinch of herbs, fresh or dried
500ml of chicken stock - heated ( i use 2 stock cubes)


Pre-heat the oven to 180 degrees.

Simer vegetables in a pan for 5 minutes. Transfer veg to a casserole dish.

Mix the flour with the chicken stock.
Place the chicken in the casserole dish, pour over the chicken stock and add the herbs.
Cover and cook for 1hr 30 mins to 2hrs.

BoltonMinx

Seeing as its the festive season and I have no food in the fridge, here's my "sounds revolting but is lush" sandwich recipie

Like all good things in life, this requires timing, ready in 10 mins:

You will need:
1 golden delicious apple
1 small onion
A chunk of cheese
A knob of butter
2 slices of granary bread

Thinly slice 1 small onion into rings. Core and slice 1 golden delicious apple
Grate or slice some mature cheddar. Heat a pan, add the butter and onion and cook gently for 5 mins till soft. Toast the bread and quickly assemble your sarnie layering cheese first, then apple, cover in soft fried onion. Press down firmly for about a minute or so.

The heat from the onions will melt the cheese a little and make the apple slightly mushy. Pressing down will glue everything together nicely.

Slice into triangles and devour with a hot cup of tea.