Recipe Collection Thread (recipe board)

System · 21 April 2005 at 8:28PM

Originally posted by Catznine :

275g/10oz Plain Flour plus 1 tsp bicarbonate of soda
2 tsp ground cinnamon
1 Tbspn ground ginger
175g/6oz soya marge
175g/6oz soft brown sugar
100g/3.5oz golden syrup
100g/3.5oz black treacle
225ml/8fl oz, 1 cup soya milk

1. Grease and line a 2lb loaf tin and preheat oven to 160C (325F, Gas Mark 3).

2. Sieve flour, bicarb of soda, cinnamon and ginger together.

3. Heat the marge, sugar, syrup, treacle and soya milk together until everything is melted.

4. Pour the butter mixture into the flour mixture and mix well, it will be sloppy. Pour the resulting batter into the loaf tin and bake in the oven for 1 hour.

System · 21 April 2005 at 8:30PM

Originally posted by Travelqueen :

3oz (75 gm) Butter
Medium sized onion, finely chopped
Crushed Garlic clove
5 finely chopped celery sticks
6 oz (175 gm) Brazil nuts
“ “ Cashew nuts
2 oz flaked millet (I don’t usually bother, or put in oatmeal)
2 oz wholemeal breadcrumbs
4 oz cooked, mashed potato or parsnip
2 tbsp parsley
1 tsp dried sage
½ tsp dried oregano
¼ tsp ground ginger
¼ tsp cayenne
½ tsp curry powder (optional)
Juice and rind of ½ lemon
1 lightly beaten egg
Stock or white wine to mix
Salt and pepper
8 oz Chestnut puree

Heat butter and cook onion till soft. Add garlic and celery and cook for 1 minute. Put in a bowl and add everything else. Season, put half in tin, layer with puree and spread in other half. Bake at 190 for 45 mins – 1 hour.

If you're adding filo - put a few sheets on a baking tray, layer it as it says (feeds 5/6 people easily) and wrap it over et voila. My mum has sometimes been creative & made it in the shape of a fish etc, but you don't have to!

System · 21 April 2005 at 8:32PM

Originally posted by Savvy

Serves 8!

1 large onion - quarted
400g tin of chopped toms
2 garlic cloves
3tbsp olive oil
450g long grain white rice (brown could be ok)
900ml vegetable stock
100g frozen peas - thawed
seasoning
chopped fresh coriander to garnish

Puree - onion, toms and garlic until almost smooth

Heat oil in large heavy based pan, add rice and cook for a few minutes, stirring until thoroughly coated in oil.

Add the puree and cook for a few mins more.

Pour in the hot stock, add seasoning. Bring to boil, cover and simmer very gently for 15-20 mins or until almost half the liquid has been absorbed and the rice is almost tender.

!!!!!! the peas, cover and cook for 5 mins or until liquid is completely absorbed and peas are tender, garnish and serve.

moggins · 21 April 2005 at 8:36PM

I have to share this one or at least record it for posterity, my own invention and it was so yummy dh was scraping the pan

1 leek, sliced
1/2 large onion, chopped,
1/2 green pepper, diced
1 stick celery, sliced
1 pt white sauce
1/2 carton sour cream
approx 1 breast and one wings worth cooked chicken
large pinch of italian herbs.
Pinch salt and pepper

Fry leek, onion, green pepper and celery in dash olive oil until softened. add white sauce to pan and stir in sour cream, add italian herbs, chicken and season to taste, simmer for about 10 to 15 minutes and serve over or stir through cooked pasta.

System · 21 April 2005 at 8:40PM

Origianlly posted by Noo :

Ingredients:
1lb pork (minced)
1 red onion peeled and finely chopped
one medium egg, beaten
2 large onions peeled and quartered
4 apples cored and quartered peeled if you like(any variety, preferably eating apples)
1 tablespoon of whole grain mustard
1 tablespoon of cranberry sauce
1 chicken stock cube
2 pints of hot (boiled) water

Directions:
mix the pork mince, red onion and egg together and separate into approx 20 meatballs (about a rounded dessertspoonful size), chill in fridge till slightly firmer than they were

fry the meatballs to brown in a non stick pan

put onion and apple quarters in with browned meatballs and cover with chicken stock liquid that you have added the cranberry and mustard to.

simmer until you cant wait any longer making sure that the meatballs are thoroughly cooked

System · 21 April 2005 at 9:12PM

5-6 Carrots
2 medium sized Potatoes
red onion
garlic
stock cube

Cook the carrots and potatoes until soft (no need to remove the skins off everything just wash well). Can steam / boil / microwave to cook them.

Cook the onion and garlic in a little butter.

Add everything into a blender, add some black pepper and salt.

Add a stock cube to the water that was used to cook the carrots and potatoes (this way you got some of the goodness back that leached out during cooking). Add a little of the stock to the mixture in the blender.

Blend and then serve. Can be frozen once cooked.

Allexie · 21 April 2005 at 10:20PM

Imagine:

You've spent the evening drinking in the pub...you haven't pulled...you're going home on your own...skint...can't afford a take-away...nothing in the fridge/freezer...(you'd kill for a chip buttie) and you're desperate for something quick.....

175 grams spaghetti ( or handfuls of any old pasta)

Olive oil, splash of (or butter/marge/any old oil)

Finely chopped garlic (or garlic powder/granules)

Freshly grated parmesan (or parmesan from tub or any old
mousetrap cheese - with mould scraped off)

Fresh basil leaves, torn (or anything such as:- scrapings from bottom of pesto jar; sun-dried toms; capers; anchovies; fresh toms chopped small; dried herbs; finely chopped chillis (yeah right, you're gonna chop chillis when you're
slaughtered!)

Method:

Cook pasta as directed or if past reading directions, about 12 mins is a good guess. Drain, (careful here!)

Add olive oil, (or whatever), and rest of ingredients, give pan a good shake and reheat all gently. Eat straight from pan...preferably with fork.

BoltonMinx · 21 April 2005 at 10:37PM

Preparation time: 10mins, Cooking time 20mins

400g Minced beef (I use 'regular' minced beef not lean / steak)
2 small red onions or 1 medium red onion
1 Tablespoon garlic powder
2 Tablespoons hot chilli powder
Black pepper to season

Preheat the oven to 180 degrees centigrade.

(Dont forget to wash your hands!)

Grate 2/3 of the onions into a mixing bowl

Roughly chop 1/3 of the onions and add to mixing bowl.

Chop mince up at roughly 1/2 centimeter intervals and add to mixing bowl

Add garlic powder & chilli powder and mix together into a ball with hands

Form mixture into 8 balls (may be a tiny bit loose but still holding consistency)

Place on baking tray (no need to grease unless it is horribly non-stick!) and season with black pepper.

Bake for 20 mins or till cooked through (enough time to wash up and open the wine)

Serve with a crisp green salad (if feeling good)
or
Buttered bap with squirt of american mustard (for you naughty ppl)

NB:
I love onions so you may want to reduce the amount if you dont like em or are planning something more romantic than t.v

Red onions are supposed to be sweeter than white, but you can swap them

Why not try this with half the onions and either a handful of presoaked roughly chopped dried fruit or a grated carrot ?

Susan.O · 22 April 2005 at 2:04PM

Very easy to do and best eaten sliced with butter.

1 mug SR flour
1 mug caster sugar
1 mug Albran
1 mug mixed dried fruit
1 mug milk

method

Place all ingredients except the flour in a bowl and stir. Leave for at least 1 hour to soak. Add flour, mix and pour into a lined 2lb loaf tin. Cook for about an hour, or until firm to the touch at 180 degrees. Cool and cover as this loaf is better if it is left until the following day to be eaten with lashings of butter!

Happy eating
Susan.O

System · 22 April 2005 at 8:25PM

1 large aubergine , sliced
275g/10oz potatoes , sliced
4 chicken breasts , skinned and boned
seasoned flour
oil for frying
15g/1/2 oz butter
2 onions sliced
1 tsp fresh thyme
salt and pepper
For the sauce
25g/1oz butter
2 tbsp flour
150ml/1/4pt milk
150ml/1/4pt chicken stock
75g/3oz cheese
225g/8oz tomatoes , sliced

Sprinkle aubergines with salt and drain for 30 mins (or not if you don't think that's necessary) Meanwhile par-boil potatoes and drain.Rinse aubergines and pat dry. Beat chicken between cling wrap to flatten slightly.Dust with flour. Preheat oven to 180c/350f/mark 4

Heat 3 tbsp oil in a large pan and fry aubergines in batches for 2 to 3 minutes , adding more oil if necessary. Drain on kitchen paper. Add 1 tbsp oil and the butter to the pan and fry chicken until browned.Remove with a slotted spoon , add onions and fry until soft. Add thyme and season.

For sauce , melt butter in a pan , stir in flour and cook for 1 minute. Stir in milk , stock and cheese and cook until thickened.

Make layers with vegetables , chicken , onions and sauce. Bake in the oven for 1 hour 20 mins

For some strange reason it doesn't mention what you do with the tomatoes

I would imagine you put them in the layers , but don't know why they are on the sauce ingredients list

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