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350g beans - borlotti, flageolet, kidney etc
1 can coconut milk
1 1/2 cups chicken stock
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 tsp dried thyme
1/4 tsp all-spice
1 tbsp oil
1 scotch bonnet pepper (whole, do not chop up)
large pinch Maldon salt
few grinds black pepper
Place liquids in a pot with beans, onions, garlic, thyme, all-spice and oil, bring to a boil. Add washed rice and seasonings and stir. Reduce heat to low. Place scotch bonnet pepper on top of liquid and cover tightly for 15-20 minutes, or until rice is cooked. Remove scotch bonnet pepper before serving."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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4 portions of Chicken
Marinade:
4 tsp all-spice
6 garlic cloves, crushed
2 tbsp fresh ginger
2 tbsp dark brown sugar
1 tsp cinnamon
1 scotch bonnet pepper, chopped
1/4 tsp black pepper
1/2 tsp salt
1/3 cup olive oil
1/3 cup onions, finely chopped
1/2 cup wine vinegar
2 tbsp lime juice
Mix all the ingredients and marinade chicken for 2 hours or more. Cook under the grill basting frequently."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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900g stewing steak, cut into 5cm squares
3 tablespoons olive oil
1 onion, sliced
1 heaped tablespoon plain flour
15fl oz red burgundy wine
2 cloves garlic chopped
2 sprigs thyme
1 bay leaf
12 oz small onions
225g streaky bacon, chopped
110g flat mushrooms
salt and pepper
Heat 2 tablespoons oil in a flameproof casserole and brown beef. Remove from casserole dish and add the sliced onion. Add the meat back to the casserole and add the flour, then pour in the wine, add the garlic and herbs and season. Cook in oven for 2 hours at gas mark 1 (140c).
Fry the bacon and then add them to the casserole with the mushrooms. Cook for another hour. Serve.0 -
900g pots
large onion
150ml stock (any type depending on your taste)
150ml milk
25g butter
salt and pepper
Slice the potatoes into thinish slices. Layer them in a flat oven proof tin or gratin dish, then add a layer of onion, dot with butter and season each layer as you go. Mix the stock and the milk together and pour over the finished layered dish.
Cook in the oven for 45 mins on gas mark 4 (180c)0 -
100g hazelnut, toasted and with skins rubbed off
100g rich tea biscuits
125g butter
450g nice plain chocolate
4 tbs golden syrup
3 - 4 tbs brandy (optional)
568ml double cream
icing sugar to decorate
Oil and line a 9" spring release tin.
Chop the hazelnuts, crush the biscuits and mix with the melted butter. Press the mixture down into the tin with the back of a spoon.
Melt the chocolate and add the syrup and brandy.
Whip the cream until thick but not thick enough to pipe. Gradually add the chocolate mixture to the cream.
Pour into the tin and leave overnight in the fridge.
When ready to serve remove from tin and sprinkle with icing sugar.0 -
home made pork sausages
2lb of belly (streaky) pork *
2 oz finely crushed cream crackers **
2 level teaspoons of salt
1/2 level teaspoon of finely ground black pepper
big pinches of dried sage, marjoram, parsley and allspice
2 tablespoons of tomato puree
sausage skins from www.sausagemaking.org soaked in cold water for 1 hour then rinsed
remove the skin from the pork, roughly dice it, mince it with a coarse screen
put half of the pork back in to be minced again.
mix the pork with all the rest of the ingredients and squish it all really well together - hands are the easiest tools I'm afraid
make a small burger out of a couple of spoonsfull and fry it to test for seasonings, it's all a matter of taste, I over-season slightly with pepper and spices as the flavour of the completed sausage won't be as intense as this little fried one as it has a big surface area that is caramelised
tie the skins at one end, put the mixture in the stuffer or use a funnel and wooden spoon handle to fill the skins
fill the skins loosley, tie off at both ends, shape into sausages with plenty of room between each one, twisting as you go.
They don't cook very well under the grill so fry in a smear of olive oil very slowly for around 20 minutes
variations - add blanched leeks, diced apple or more herbs and spices or use lamb and add mint.
* you need the meat to be around 3/4 lean to fat, sorry - it's the only way to do it properly, the fat adds the taste and moisture
** the traditional rusk for homemade sausages is breadcrumbs but I find crackers easier and better0 -
Kiwifruit Marinade
2 kiwifruit, finely chopped
1tbsp honey
2tsp grated root ginger
coarsely crushed peppercorns
Combine all ingredients in a bowl. Mix well. Placemeat in mixture, stirring to coat. Cover and leave to marinate for at least 15 mins, turning occasionally. Suitable for steaks and lamb chops.WW Start Weight 18/04/12 = 19st 11lbsWeight today = 17st 6.5lbsLoss to date 32.5lbs!!!0 -
Kiwifruit Jam
1kg kiwifruit, peeled and chopped
1/2 cup water
1/2 cup orange juice
3 cups sugar
Put kiwifruit, water and orange juice into a preserving pan. Boil until fruit issoft and pulpy. Add sugar. Stir until dissolved.Boil briskly for 30 minutes or until setting point has been reached. Pour into sterilised jars. Makes 3x350ml jars.WW Start Weight 18/04/12 = 19st 11lbsWeight today = 17st 6.5lbsLoss to date 32.5lbs!!!0 -
Kiwifruit Chutney
2 onions, chopped
2 apples, peeled and chopped
1 clove garlic, crushed
1/2 cup raisins
3/4 cup brown sugar
1 cup malt vinegar
1/2tsp ground ginger
1/2tsp allspice
1/2tsp ground cloves
500gm kiwifruit, peeled and chopped
Put onions, apples, garlic, raisins, sugar, vinegar, ginger, allspice and cloves into a preserving pan. Boil gently for about 30 minutes or until mixture is soft and thickened. Add kiwifruit. Continue cooking for a further 20 minutes or until chutney is thick and jam-like. Pack into sterilised jars. Makes 2x350ml jars.WW Start Weight 18/04/12 = 19st 11lbsWeight today = 17st 6.5lbsLoss to date 32.5lbs!!!0 -
mayo
parsley
1/2 fried onion
4 slices bacon
1/2 chopped cucumber
4 small boiled potatoes, cubed. Boil in skins for best results
2 hard boiled eggs
1/2 raw onion
chop all hard ingredients and combine with mayo, season to taste and serve!
It really is so easy and yummy yummy yummy!0
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