Recipe Discussion!

[[deleted user]]

Hello folks,

Good evening! How are you today? I am not trying to squeeze your own recipes out of you, but if you are interested, feel free share some! Than you. We'll look forward to seeing some!
And if you'd like to post a photo of your bake, please ask persmission on the question discussion and I will let you know what I think.

Good day and God bless!

Sincerely,
-Kaitlyn

[Mystic Orange]

I have made a vegan ice cream just using a banana.

[Sinta]

Hi, I am actually not good in baking but I'd love to see what others bake :)

[[deleted user]]

Rumell wrote: "I have made a vegan ice cream just using a banana."

That's pretty neat! Never have tried that before. Did you like it?

Sinta wrote: "Hi, I am actually not good in baking but I'd love to see what others bake :)"

Ah, I see, but I bet you are good! Me too, I cannot wait! =)

-Kaitlyn

[Mystic Orange]

Yes but guess what it tasted of?

[[deleted user]]

Hello Rumell and good evening. Let me guess... Banana? :P

-Kaitlyn

[Mystic Orange]

Kaitlyn wrote: "Hello Rumell and good evening. Let me guess... Banana? :P

-Kaitlyn"

Yep.

[Sinta]

Kaitlyn wrote: "Hello Rumell and good evening. Let me guess... Banana? :P

-Kaitlyn"

hahahahh :D

[Mystic Orange]

We baked cookie monster cakes which was good.

I made my own vegetarian Lasagna, Chips and Mint Sauce all from scratch.

This was for a sale for cancer research awareness.

[[deleted user]]

Rumell wrote: "Kaitlyn wrote: "Hello Rumell and good evening. Let me guess... Banana? :P

-Kaitlyn"

Yep."

Niiiccccee. ;)

Sinta wrote: "Kaitlyn wrote: "Hello Rumell and good evening. Let me guess... Banana? :P

-Kaitlyn"

hahahahh :D"

Hehe.

Rumell wrote: "We baked cookie monster cakes which was good.

I made my own vegetarian Lasagna, Chips and Mint Sauce all from scratch.

This was for a sale for cancer research awareness."

That sounds good!

I wonder what mint sauce is like, it's fun to bake with mint. Sounds like a very nice collection of which you have baked.

That is very nice, and a nice thing to do. =)

-Kaitlyn

[Mystic Orange]

For the base ingredients
2 tbsp olive or sunflower oil, or 30g/1oz butter
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
For the aromatics
1 bouquet garni
and/or 1-2 fresh red chillies, de-seeded and chopped
or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc
For the main ingredients
1 potato, or other thickener if needed, peeled and cut into chunks
500g/18oz vegetables, prepared as appropriate and roughly chopped
For the liquid
1-1.5 litres/1¾-2¾ pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk
Seasonings
salt
freshly ground black pepper

- Rumell

[Mystic Orange]

Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander.

Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.

Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately.

[Sophie]

Here's a Good Recipe for Raspberry & Rose Marshmallows:
Ingredients
16 gelatine leaves
2 tbsp berry liqueur
vegetable oil, for brushing
400g granulated white sugar
200g liquid glucose
½ tsp rose water
100g raspberry conserve
75g cornflour
75g icing sugar

Fill a bowl with 180ml water. Add 14 gelatine leaves, one at a time, until fully immersed in the water. Leave to soak for 10 mins. In a separate small bowl, soak the remaining gelatine leaves in the berry liqueur. Set aside, until needed.
Line a 20cm x 30cm x 3cm tin with clingflm; brush with oil. Pour the water-soaked gelatine and its liquid into a small pan. Warm over a low heat, until dissolved. Remove from the heat and leave to cool a little.
In a separate, heavy-based medium pan, combine the sugar, 125g glucose syrup and 3 tbsp water. Bring to the boil, stirring occasionally with a metal spoon. Leave to bubble for 5 minutes, or until the mixture reaches 112°C on a sugar thermometer. Carefully pour the mixture into a mixing bowl.
Working quickly, add the remaining liquid glucose and, using an electric whisk set to low, begin mixing.
Add the cooled gelatine, its liquid, and the rose water. Increase the whisk speed to medium, whisking continuously, until thickened. Increase the whisk speed to high and continue mixing for a further 10-12 mins, or until the mixture has quadrupled in size and reached a thick, marshmallow-like consistency.
Meanwhile, melt the raspberry conserve in a small pan over a medium heat. Remove from the heat and leave to cool for 1 min, before stirring in the remaining liqueur-soaked gelatine and its liquid, until dissolved.
Tip the marshmallow mixture into the prepared tin and drizzle over the berry syrup, creating a swirled effect. Cover the tin with clingfilm and leave to set at room temperature for at least 4-6 hrs, or overnight.
Sift the cornflour and icing sugar into a bowl. Using a hot knife, slice the marshmallow into cubes. Working one at a time, toss each marshmallow into the bowl and toss, until coated. Store in an airtight container, lined with nonstick paper, for up to 5 days.
Tip: You can find gelatine and liquid glucose in the baking aisle in-store.