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Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.Recipe Collection Thread (recipe board)
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Ingredients
1 1/2 cups plain flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup water
2 tablespoons olive oil
Method
Place 1 1/2 cups plain flour, 1 tablespoon baking powder
and 1/2 teaspoon salt in a bowl. Make a well in the middle and add 1/2 cup water and 2 tablespoons olive oil.
Combine by gradually imixing the flour into the olive oil and water, adding some extra water if you need it. You can use a food processor to do this if you wish.
Place dough on a floured surface and knead wll until smooth and elastic, approx 5 - 8 minutes
Roll or shape into a circle, top with your fav pizza sauce and add toppings. Cook in a medium oven until base is done.
Eat and enjoy!!0 -
They're really nice stuffed though you can make them plain if you want. This is a slow cooker recipe but you can casserole it in the oven if you wish.
The stuffing
1 medium onion
3oz fresh white breadcrumbs
2 tbsp chopped fresh parsley
Pinch of thyme
1 egg
Salt and pepper
To start with You could slit the tops of the hearts open, cut off the veins and hollow out the innards to make room for the stuffing and then leave them to soak in cold water for an hour or so while you make the stuffing as follows...
Finely chop the onion and add it to the breadcrumbs and herbs, add a beaten egg, stir and then season to taste.
Now stuff the hearts when the time is up and close the tops using cocktail sticks.
Roll the hearts in plain flour.
Put them in your slow cooker or casserole dish and layer two sliced medium onions and two sliced carrots along with two sliced celery sticks over the top.
Heat up a pint of beef stock (that'd be two stock cubes worth if you have no ready made stock) and pour it in.
Slow cook on low for 4-6 hours.
Casserole covered at gas mark 2 (150C 300F) for about 2-3 hours.Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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Servings: 2
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 40 minutes
You will need: Cook’s knife, Cutting boards
Ingredients
500g pork belly, boneless
2 tsp Salt
2 tsp black peppercorns
2 tsp brown sugar
0.5 tsp coriander leaves
0.5 tsp cinnamon
4 cloves
2 star anise
2 small Onions, cut into wedges
2 sweet potatoes, chunked
4 tbsp Olive oil
2 tsp Honey
Method
1. Preheat the oven to 200C/gas 6. Score the pork fat with a sharp knife – this helps keep the pork crisp during cooking.
2. For the spice rub, tip the salt, peppercorns, brown sugar, coriander seeds, cinnamon, cloves and star anise into a mortar - pound with a pestle until the mixture resembles a fine powder.
3. Reserve 1/2 tsp of the spice mixture, for the vegetables and rub the rest over the pork - working it well into the score lines on the fatty side of the meat. Place the meat in a roasting tin and surround with the onion and sweet potato quarters.
4.. Drizzle the vegetables with olive oil and honey, and sprinkle with ½ teaspoon of the spice rub. Roast for about 40 minutes, until the pork juices run clear when pierced. Remove from oven and leave the pork to rest for 15 minutes before slicing.
I've just made this for tea today and a sneaky try at it says, it's blummin lovely0 -
(serves 6 - 8)
2lb potatoes, peeled
2Tbsp flour
2tsp mustard powder
2Tbsp finely grated onion
salt and freshly ground black pepper
2 small eggs, beaten
vegetable oil for frying
Soak the potatoes in cold water for 30mins, then drain. Grate into a bowl and drain off any starchy liquid, then add the remaining ingredients, except the oil, and stir well to mix.
Heat the oil in a frying pan, add the mixture in spoonfuls and fry until browned on both sides.
To Freeze: cool quickly. Open freeze until firm, then pack in a rigid container, seperating each layer with foil.
Seal, label and return to the freezer.
To Thaw and Serve: remove wrappings and place on a baking sheet. Reheat from frozen in a preheated moderate oven (180C/350F/Gas 4) for approx 30 mins or until heated through.
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Ingredients
1 block vanilla ice cream (Sliceable block is easier to manage)
Rice paper
1 beaten egg
desiccated coconut
Method
slice ice cream into pieces approx 2cm wide
Quickly wrap in rice paper, like you are wrapping a present
Seal edges with beaten egg
Return to deep freeze for a minimum of 24 hours or have prepared in advance for when you need them
When ready to make, heat a deep fryer on hottest setting
Dip ice cream parcels in beaten egg and roll in coconut
Drop into fryer for a few seconds until coconut is golden
serve immediately.
Each sheet of rice paper will wrap 2 slices of ice cream if you are using A4 size sheets. These are readily available from an Asian grocer/food store.0 -
A Dublin Coddle Recipe
no exact quantities, it always seems to work no matter what the proportions are
you don't need much ham & sausage to flavour a lot of potatoes, but make sure you put in plenty of onions, the original recipe specified one large onion to 1lb of potatoes
maybe a good one for the slow cooker? must try it soon
very good value when Lidl has its premium sausage, those little ham joints & their veg marked down
Ingredients
good pork sausages, cut into 1-inch pieces
a piece of smoked ham
water
large yellow onions, peeled and diced
potatoes, peeled and thickly sliced or in large cubes
at least 4 tablespoons chopped fresh parsley, or more if you like it
salt and freshly ground black pepper to taste
Instructions
you can just chuck everything in the pot, but the browning gives a better flavour
slowly brown sausages in a large pot (use a little oil if needed)
add onions & lighly sautee till transparent
add potatoes, ham, & seasoning
just cover with water (it will look & smell very un-promising at this point)
bring to boil & simmer gently for about an hour, till the potatoes are breaking down
remove ham, cut/tear into bite-sized pieces & return to pot
check seasoning, add parsley
serve like soup with thickly sliced bread0 -
I know that these recipes are simple to do, but as in keeping with the tradition of Old Style I have posted these recipes from another thread, so as they can be accessed easily if someone needs a quick recipe. Hope this is ok squeaky!
Vegetable Soup
1 onion chopped
1 carrot chopped
1 small leek chopped
smal handful parsley chopped
1 0z soup mix (lentils, split peas and barley)
1 veg stock cube
1 pint of water
For the veg soup I'm assuming she can do this without instructions from me
Served with your granary bread.0 -
Fish Pie
1 piece white fish
2 oz butter
2 tablespoons flour
1 pint milk (or skimmed powdered milk made up)
2 potatoes
Method:
Peel and cube potatoes and place in water to boil
Steam white fish (a la school style, on a plate over the potatoes while you boil them)
White Sauce/ Cheese Sauce
2 oz marg or butter
2 oz flour
500ml milk
seasoning
Method:
Make white sauce: Melt butter stir in flour until mix is thick then slowly add milk a bit at a time whisking continuously until all is added in and you have a thick creamy sauce. Let cook for a few minutes to ensure flour roux is cooked thoroughly. Season with salt and pepper to taste. If making cheese sauce stir in 2 oz grated chees at this stage and allow to melt.
Remove steamed fish from Plate and flake, place in oven dish, add white sauce to cover. Don't use it all if you don't have to. Mash boiled potatoes and use a small knob of butter to cream them. Pile potatoes on fish mix, smooth over to cover fish. Ruffle potatoes with a fork. Place under grill to brown potato topping.
Serve with peas or other veggies you'd like, garnish with a small piece of parsley0 -
Ingredients
1 medium onion
1 head of broccoli, cut into florets, you can use frozen though I feel it goes 'watery'
1 pint of white sauce.
(See HERE for a simple white sauce recipe)
2 large or 3 small chicken breasts
approx 3 oz breadcrumbs
1 bag of crisps ( use any except vinegary type flavours, I prefer ready salted or cheese and onion)
1 tablespoon veg oil
Method
Preheat oven to 180 oc
Chop onion and soften in oil
Chop chicken into bite size chunks and brown off
Make white sauce
Boil or steam broccoli
When your chicken, broccoli and sauce are ready, you can now assemble the dish. Place chicken and broccoli in an ovenproof dish and cover in white sauce. Sprinkle with breadcrumbs. Crush packet of crisps and sprinkle on top of bread crumbs. Place in oven and leave for approx 30 minutes to heat through. This dish can be prepared in advance and kept covered in the fridge or frozen.
For a cheats white sauce which takes moments to make, I use one tin of condensed soup, usually chicken or mushroom variety, and to that stir in on tub of elmlea cream. You can use fresh cream or milk, but I prefer elmlea for cooking with.
I have also been known to make this with mixed veg, corn, mushrooms etc instead of or as well as broccoli. It can be adapted to suit what you have or if using fresh, what's in season. You can also try experimenting with different soups if you are using the cheats sauce mix. It's nice made with tomato;)
Serve with potatoes, rice or pasta as a main dish, you can also make smaller portions and use this as a starter. yummy also eaten cold if you get peckish at 10pm0 -
1 tbsp oil
½ butternut squash, peeled, de-seeded and very finely chopped
½ pint vegetable stock
2cm/¾in fresh ginger, peeled and diced
salt and freshly ground black pepper- Heat oil in a medium saucepan and sauté the squash for a few minutes, to colour.
- Pour in the stock, and add the ginger and seasoning.
- Bring to the boil then reduce the heat and simmer gently for 10-15 minutes or until tender, adding extra stock if necessary.
- Blend until smooth (stick blender or transfer to jug blender) and serve.
I came across while looking for something slightly different to the roast squash and tomato soup that I normally make (ran out of tomatoes!) and is yummy!"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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