Recipe Collection Thread (recipe board)

squeaky

Ok... to start with, pick your own favourite recipe for rice pudding and simply adjust the liquids to include a tin of coconut milk... or try the recipe below.

3 oz (75g) pudding rice (or long grain - I've never been fussy )

2 oz (50g) sugar

1½ pints (750 mil) Liquids *

1 oz (25g) butter

Pinch of nutmeg.

* Use one can (440 mil) of coconut milk and then use whatever milk, cream, evaporated that you like to make up to the full amount.

Grease your dish (slow cooker) with the butter.

Add the rest of the ingredients.

Cook as per your own oven bake recipe or your slow cooker instructions.


Deliberately save one portion of this rice pudding for the recipe below.

squeaky

Ok... here goes...

1 portion of coconut rice pudding leftovers.

3 egg whites (save the yolks for recipe three)

250 mil cream *

1 tin pineapple chunks/rings/pieces (we'll be saving juice and some chunks)

Some milk.

Dessicated coconut


Pour about ¼ by volume (of your leftover coconut rice pud) milk into your liquidiser, then add the rice pud and whizz it up thoroughly - you may need to add a splash more milk to get it all to mix. The aim is for a fairly thick ground rice pud.

Separate the egg whites from the yolks (save the yolks) and whisk them into peaks.

Whip your cream. (Stick blenders are great for this).

* You can find it difficult (if not impossible) to whip single or double cream but there is a way... add three or four tablespoons of water to the cream (I always use double cream) and then whizz it. It works, honest

Fish a few pineapple chunks/bits (or a single ring) out of the can and chop it finely.

Stir the "ground rice and the cream together.

Gently stir in the pineapple bits.

You might like to add an ounce (25g) of dessicated coconut if you want a slightly stronger taste - and you can always sprinkle a bit on the finished pud as a dressing.

Gently fold in (turn over from outside to inside) the egg white until it is all well mixed in.

I like to serve this "posh pud" in tall red wine glasses.

Chill before serving.


Use the egg yolks and the remaining pineapple pieces and juice in the next recipe...

squeaky

Using the leftovers from the previous pud...

3 egg yolks

remaining pineapple

the pineapple juice

1 pint milk

1 sachet gelatine


Put the pineapple bits and the juice in your liquidiser and whizz thoroughly.

Add the milk and the egg yolks and give it a short whizz.

Pour this into a pan and heat on a medium heat, stirring regularly. This must not be allowed to boil. When it is hot (with tiny bubbles showing at the side of the pan) sprinkle the gelatine over it, stirring well - then turn off the heat and stir occasionally for the next three minutes.

Allow to cool for fifteen minutes and then pour into the mould(s) dish(es) that you would like to serve it in.

Refridgerate well.

* This is a very delicately flavoured mousse, and quite light. So it's an ideal "posh pud" to follow a "heavy type" of main course.

* * An alternative for using up the surplus pineapple and juice would be a roly poly (ideal filling pud after a "light meal" ) See this thread... Jam Roly Poly?

Angelraesunshine

Baked Peach Crumble Recipe

This can be made with peaches or nectarines and you can make with fresh or tinned.

4 firm ripe Peaches or Nectarines, halved stones removed
2 tbs plain flour
2 tbs cold butter diced
1/3 cup rolled oats
1tbs firmly packed soft light brown sugar
1tsp ground cinnamon
1 extra tbs butter diced

preheat oven 180 / gas 4

1. put the fruit cut side up into a shallow baking tray and set aside
2. put the flour into a bowl and rub the butter with your fingertips until it is quite crumbly
3. stir in the oats, sugar and cinnamon ( should be clumping together and not a fine mixture)
4. sprinkle the crumbled mixture evenly over the top of the fruit
5. dot the remaining tbs of butter over the top
6. bake for the 15 to 20 mins, until the fruit are soft and juicy and the crumble is golden brown

serve warm with yogurt, ice cream or cream

Serves 4

Hanniebis

Hi, thought I'd share a couple of my favourite recipes. Saw another HM baked beans recipe around here, but I really like this one (from an old vege cook book I have):

Boston Baked Beans (serves 2)

1 tbsp vege oil
1 small chopped onion
2 chopped celery sticks
1 garlic clove
1 can chopped tomatoes
1/4 pint vege stock
1 tbsp soy sauce
1 tbsp brown sugar
2 tsp mustard
1 can mixed beans

Heat the oil in a saucepan, fry onion until softened. Add celery and garlic and fry for a couple more minutes. Add the tomatoes, stock and soy sauce, boil for a minute, then let it all simmer for 15 min until thick. Add the sugar, mustard and beans and cook for another 5 min. Serve on toast. Yummy!!


Pasta with Vodka, tomato and cream! (serves 6)

500g pasta
2 oz butter
6 tbsp tomato puree
400ml single cream
9 tbsp vodka
grated parmesan

Melt the butter in a pan, stir in puree and cream. Take pan off heat and add the vodka and some salt and pepper. Mix into cooked pasta and sprinkle the cheese on top!

arkonite_babe

8oz plain flour
6oz wholemeal (this is the one I use)
2 - 3 oz sugar adjust to taste
3oz margarine
1/2 pint buttermilk
1 egg
1 heaped teaspoon baking soda
1 level teaspoon salt


mix all dry ingredients together
add margarine to dry ingredients and rub together until consistency of breadcrumbs
mix egg and buttermilk together
bind dry ingredients with egg mix using a fork until just sticky and no dry bits left in bowl
turn out onto a wholemeal floured board
shape into a round and place either in a round loose bottom cake tin or a silicone mould (I suppose you could use a loaf tin, but you might need to split the mix in two, I haven't tried this)

bake at 170oc - 180oc (depending on oven, mines a fan so I bake at 170oc) for 1 hour

great served with soups, casseroles, salads or equally as nice on it's own with butter jam and a cup of tea.


enjoy

arkonite_babe

1 small chopped onion
1/2 small pack bacon bits (I use Lidl ones, though sainsburys and tesco have small tubs of pancetta pieces, 2x 75g which work as well)
6- 8 cherry tomatoes
1 tablespoon tomato paste/puree
small amount of water taken from pasta as it cooks
salt and pepper to taste
pinch sugar (optional)



finely chop onion and saute in a pan with bacon pieces, you won't need any oil or fat as there is enough in the bacon bits to suffice

when onions are just starting to soften throw in cherry tomatoes and cook until the tomatoes split

at this stage add a tablespoon of tomato paste then add some of the pasta water to loosen the whole mix

add salt and pepper to taste and if you like you can add a small amount of sugar to enhance the tomato taste

serve immediately stirred into some just cooked pasta and some grated cheese on top

this is easy enough to adjust for more than one person, I would allow 1 tub of bacon bits per two persons

arkonite_babe

Ingredients
8oz plain flour
1 teaspoon bicarb soda
1 teaspoon ground cinnamon
4 oz caster sugar
1 egg
1 egg yolk
4 oz soft butter
1 teaspoon vanilla extract
6oz mixed fruit and nuts


Method
Sieve flour bicarb and cinnamon into food processor. Add sugar egg and egg yolk butter and vanilla. Blitz until blended. Add nuts and fruit. Blitz until just blended.

On floured surface roll into two logs and pop into fridge.

Slice logs into 8 - 12 portions. Roll slices into balls and flatten slightly.

Bake on greased or lined cookie sheets at 180 oc for 10 to 12 minutes.

Cool slightly on trays then transfer to wire racks until cold.

Store in airtight tins.

arkonite_babe

I'm posting this recipe, but I haven't tested it yet. I accept no responsibility for any disasters

Ingredients
115grams Soft butter
100grams white cooking fat (cookeen or trex)
300 grams Sugar
2 Eggs
10mls Vanilla Extract
345grams Plain flour
6 grams Cream of tartar
5 grams Baking Soda
2 grams Salt
For the coating
5 grams Cinnamon
25 grams Sugar

Method

Cream together butter, cooking fat and sugar, beat in eggs and vanilla. Stir in flour cream of tartar, baking soda and salt.
Mix sugar and cinnamon together for coating
Make into walnut sized balls
Roll balls in cinnamon sugar, set on baking sheet and bake at 180 - 200oc until set. Allow to cool on wire racks.

arkonite_babe

Makes 12 muffins

Ingredients
4 eggs
2 bananas
2 teaspoons vanilla extract
1 1/3 cup powdered milk
2 teaspoon baking soda
4 teaspoons sugar or use sweetner
1 1/3 cup all bran cereal.

Method
Preheat oven to 180oc
Chuck all ingredients in a blender, whizz until smooth.
Fill a lined muffin tray with the batter halfway up each cup.

Bake for 12-15 minutes depending on your oven.

Serve immediately