Recipe Collection Thread (recipe board)

arkonite_babe

1 cup plain flour
2 teaspoon baking powder
1/2 cup milk
1/4 cup melted marg or butter
1 egg

as much grated cheese and cooked bacon as you'd like to add


mix all dry ingredients together in a bowl
mix all wet ingredients together in a separate bowl
mix two together
mix until just blended

Bake in oven at 180oc for 15 - 20 minutes

serve warm

makes 6





I made these tonight with a pack of smartprice back bacon and medium cheddar cheese. nomnomnom

you could add a touch of mustard to enhance the cheese if you wish

Edited to add: you may wish to omit the salt as I have just discovered when the muffins are cold the saltiness may increase due to the bacon

In_Search_Of_Me

Breakfast muffins – readers digest recipe

Makes 12 muffins

85g (3oz) plain wholemeal flour
150g (5 ½ oz) plain white four
2 tsp bicarb of soda
pinch salt
¼ tsp ground cinnamon
55g (2oz) dark molasses sugar
30g (1oz) wheat germ
170g (6 oz) raisins
225g (8oz) plain low fat yogurt
4 tbls sunflower oil
1 egg
grated zest ½ orange
3 tsp orange juice

Preheat over to 220 c / 400 F/gm 6
Grease a 12 cup muffin tray – eash should measure 2 ½ - 3inch approx cup
Sift both flour, bicarb, salt & cinnamon in a bowl using any leftover bra into the bowl & then stir in sugar, wheatgerm & raisins and make a well in the centre.
Lightly whisk yogurt, oil & egg then add orange juice & zest. Pour this into try ingredients and stir enough to moisten the ingredients but do not beat or overmix.
Spoon the mix into the muffin tray equally amongst the cupe. Bake for 15-20 mins or until well risen and just firm to touch. Leave to cool. Best eaten fresh but can be kept in an airtight container for up to 2 days.

Each muffin has: 180kcal; 4g protein; 5g fat (1g sat fat); 31g carbs (of which 17g sugars) & 2g fibre. Contains vitamin B1, B6, E, Calcium, iron, selenium & zinc!

In_Search_Of_Me

Cereal bars – readers digest recipe

Makes 14 bars

2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp linseeds
2 bananas (about 300g/10 ½ oz) weighed with skins on
100g/3 ½ oz unsalted butter
3 tbsp golden syrup
50g/1 ¾ oz rolled oats
100g/ 3 ½ oz stoned dried dates, roughly chopped

Preheat oven to 180o C/350F/GM4. Grease a 28x18x4cm cake tin & line the bottom with baking parchment.

Roughly chop linseed, pumpkin and sunflower seeds. Peel & roughly chop bananas.

Melt butter and golden syrup in a fairly large saucepan & then add the chopped seeds & banana and then add millet flakes, rolled oats and dates. Mix well then add to the tin.

Bake for 30mins or until golden brown. Leave to cool for 5 mins & then mark into 14 bars and cool. Can be kept in airtight tin for 2 days.

Each bar provides: 160kcal; 3g protein; 10g fat (4g saturated); 17g carbs (of which 8g sugars) & 1g fibre
Contains vitamin A, B,B6, E, copper & zinc

In_Search_Of_Me

Potato bread – readers digest recipe

400g (14oz) floury potato - scrubbed
700g (1ib 9oz) strong white bread flour
1 tsp salt
1 sachet easy blend yeast – approx 7g
1 tblsp molasses

Put potatoes in a pan and simmer for 15 minutes until soft – leave skins on and then when cooked remove from water (keep water) and cool and then scrape the skin off (keeping skins on while cooking preserves the nutrients that lie just beneath the skin). Mash well.

In mixing bowl sieve 1ib 5 oz flour, salt & yeast (I used real yeast from the baker – a lump a bit smaller than a tablespoon!) and mix together the add potato and mix in.

In a jug mix 10 fl oz of potato water & molasses which should still be warm. Slowly add to the mix until a soft but not sticky dough consistency is reached.

The knead with some of the remaining flour for 5-10 mins until it goes smooth & elastic (don’t worry if any lumps of potato!). Put in an oiled bowl and cover with a tea towel for 40 mins.

Then knead again for 3 mins and divide mix into two and put into two well greased bread pans. Cover again & let it rise for 20 mins. After 15 mins turn the oven on to 180 c/350F or GM 4 and then put the bread in & cook for 40-45 mins until well risen and brown.

Turn onto wire rack to cool. Can be kept for up to a week.

Each slice (assuming 14 slices per loaf) is 195 kcal/6g protein/1g fat (of which 0% is saturated!) 43g carbs (of which sugars 1g) and 2g fibre.

Note: This is a lovely moist bread that is surprisingly light – less dense than any other HM bread I’ve made yet! Delicious with marmite & honey! (but possibly not on the same slice!!)

In_Search_Of_Me

Linseed rolls

250g (9oz) strong plain white flour
250g (9oz) strong plain brown flour
½ tsp salt
2 tsp fast action dried yeast
1 tblsp light soft brown sugar
2 tblsp linseed plus extra to sprinkle
Approx 300ml (1/2 pint) warm water

Grease or flour 2 baking sheets

Sift white flour & salt into bowl then stir in brow flour, yeast, sugar & linseeds. Make a well in the centre & add enough water to make a soft dough.
Turn onto floured surface & knead until smooth & elastic. Divide into 12 portions and shape into an ova shape. Place on baking sheet & cover, in a warm place, until doubled in size.
Preheat oven to 220oc/425f/gm7. Brush rolls with water and sprinkle linseeds just before placing the the oven for 15-20 mins, until risen & golden brown. Transfer to wire rack. Serve warm or cold.

(Taken fro the “Big book of bread…365 recipes, Anne Sheasby)

thriftlady_2

Adapted from The New English Table by Rose Prince

Bring to the boil 8 oz of barley in 4 pints of water.
Simmer for about an hour.
Strain the liquid off into a big jug.
Add the juice of 8 oranges and lemons (I used 4 of each but you can use more of one and less of the other) and the zest of 6 of these.
Stir in 3 heaped tbsp of sugar.
Chill. Use within 2 days.

Very refreshing;)
I've also made a version of this using redcurrant juice, rhubarb is good too.


The cooked barley is good in a salad rather as you would use rice or bulghar.

arkonite_babe

1lb lean minced beef
1/3 cup flour
1 chopped onion
2 chopped cloves garlic
1 pepper ( I used a green one but what ever tickles your fancy!)
pinch salt
grind of pepper
1 1/2 cup milk
3 eggs
generous pinch mixed herbs
1 cup cheddar cheese ( I used basics cheese and think slightly less of this would be better as it's ended up quite soft)
parmesan cheese ( I used a good shake of ready grated hard Italian cheese that I bought in a tub in Sainsburys)

fry mince onion peppers and garlic until mince is browned
drain well in a sieve and allow to stand
grease a pie dish
whisk together flour and milk then add eggs
stir in cheese
stir in mince mixture

pour into greased pie dish and bake at 170oc or until set

comping_cat

Can be made with any meat - we often use left overs from our Sunday roast!!!

1 tin of tomato soup,
1 tablespoon tomato puree
1 tablespoon curry powder (i use either tikka or korma curry powders, saves buying/mixing loads of spices yourself!!)
1 onion
1 150ml tub of youghut or cream (can be coconut, single or double cream)
Oil for frying the meat,
Meat of your choice.

First, mix the tomato puree with the curry powder. Then mix in to the meat and leave to marinade - at least 15 mins.

Chop, and then blend the onions until smooth - i normally add a little of the soup to help (i use a stick blender).

In a little oil fry the marinated meat until cooked (or if the meat is already cooked, for about a minute to seal the flavour in) then add the onion mix and remaining tomato soup. Heat, and just before serving, add the yoghurt/cream and heat this through (it will curdle if you add it to early)

Serve with rice!!

Lesley_Gaye

Green lentil cottage pie.

2 lb potatoes, cooked and mashed with milk, butter and ground black pepper
Vegetable oil
1 onion, chopped
6oz green lentils
1 clove garlic, crushed
4 oz vegetarian cheese (cheddar)
2 carrots, diced
1 tablespoon tomato puree
1 green pepper, diced
4 oz mushrooms
1 teaspoon dried basil
Pinch cayenne pepper
Seasoning
Vegetarian stock cube


Cook lentils in plenty of water until just soft, drain, but save ½ pint of the cooking liquid.
Meanwhile, fry onion, garlic and carrot, adding the pepper and mushrooms towards the end.
Add the cooked lentils, tomato puree, basil, cayenne and seasoning. Add the reerved liquid and the stock cube.
Put this mixture into an oven proof dish, cover with the mashed potato and sprinkle with the grated cheese.

Bake in a moderately hot oven until the top is golden brown

popular in our house

Lesley_Gaye

crumble topping
100g butter / marg
100g wholemeal flour
75g cheapy porridge oats
100g cheddar
50g finely chopped nuts
2tbsp sesame seeds
2tbsp pumpkin seeds

Base
675g mixed root vegetables, peeled if you want, chopped, anything you have. I usually use potato and carrot
1 large chopped onion
100g prepared mushrooms
tin (or equivalent of fresh) tomatoes


Method
Rub the fat into the flour and oats, add the remaining ingredients for topping and stir around to mix in.

Saute the root veg, mushrooms and onion in a little olive oil (or whatever) until soft.

Add the remaining ingredients and season to your liking. Salt & pepper, mustard maybe, soy sauce, brown sauce, worcestershire sauce, whatever you like.

Put in an ovenproof dish and put topping over the veg. Cook at 190C,M5 for about half an hour until nice and brwon and crispy.

You can vary this dependant on what you have. The only essential ingredients in the crumble are the fat and flour (use 75g extra if you don't have any oats), although obviously it will taste nicer if you can add the other bits. The crumble works well on any savoury mix that you fancy putting under it - chicken/turkey in white sauce, sausage and beans, pheasant or rabbit if you're lucky, any combo of pulses and veg that you concoct

hope you like it, we love it