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Craft and Cooking (Recipes)
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The recipe thread
well i would make it but i dont know where the rest of the recipe is
Patti (Pennywise) wrote: "I'm making Geoff's Hot Boston Beans today. Just threw it all together into my slow cooker. We'll have them tomorrow as I'm also making roast chicken for tonight."Yummy, I love Hot Boston Beans. Bring on the garlic bread.
i dont know what hot boston beans are. Its chilli and rice for me tonight
message by Patti (Pennywise): Found it in my email!
The most dangerous cake recipe
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
;)(less)
There you are, lovely.
Jud (judder) wrote: "i dont know what hot boston beans are. Its chilli and rice for me tonight"
The recipe is in this thread Jud. Well worth doing.
thanks Patti, you're just lovely yourself!!! I relly need to sort myself out and copy down all the recipes some of them did sound delicous
I grow my own beans for drying - I must try your recipe Geoff. My favourite drying bean has to be Bird's Egg. It's an old English variety of French climbing bean (international?) and I've just podded out this year's. They are a big creamy-white bean with maroon flecks - very Bird's Eggy.I also have a bean I bred myself, I call it Yoghurt - like a big haricot (or small cannelini). Could use that. Oh spoilt for choice!
message 609:
by
Geoff (G. Robbins) (merda constat variat altitudo)
(last edited Oct 12, 2011 07:24AM)
(new)
Ignite wrote: "I grow my own beans for drying - I must try your recipe Geoff. My favourite drying bean has to be Bird's Egg. It's an old English variety of French climbing bean (international?) and I've just po..."My OU tutor counsellor used to work at the Agricultural Research Station in Warwickshire, but I think you are on your way to eclipsing him.
I made 'giant couscous' for tea this evening. With salmon cakes. The salmon cakes were lovely. The couscous? Not so much. I cooked it in chicken stock and added cooked fresh spinach and garlic. I expected it to be rather nice but it was like savoury tapioca. Has anyone else ever had it? I got it from Waitrose because it looked different and interesting. If anyone wants a taste, I've got half a pot here...
We went into a tiny French cafe one night it was the only place open andit was just like going into somebody's home, They all knew each other, somebody lost their car keys and they all went to look for them it was really off the beaten track stuff, anyway the food was the chef's choice, no menu and it was couscous. The first lot came out and he tripped with the big bowl and the gravy went everywhere, I got soaked in it. They all held their breath and looked at me a total stranger etc and I just said its OK I can swim, that broke the ice and we ate there nearly every night for next to nothing. Fabulous fun but I'm quite glad most of it ended on my knees, The sausages etc were OK but as you say it can be a bit sloppy. His pizza's were to die for though, His menu is still only about £6 for dinner,
I have tried couscous a few times and have to confess that it does nothing for me at all. I even had it with a lamb tangine in a Morrocan restaurant and it left me indifferent, even though the lamb was delicious.Personal tastes, I suppose.
I quite couscous, usually. When prepared properly of course. This stuff was giant couscous, though. 3 or 4 mm balls. Like you see in tapioca pudding. I shan't be buying it again.I love restaurants like that Lorraine. We found one while we were in Cuba.
The owner was taken with me for some reason and made a point of showing me the secret place behind the bar where all the illegal American booze was kept. Great fun.
Patti (Pennywise) wrote: "I made 'giant couscous' for tea this evening. With salmon cakes. The salmon cakes were lovely. The couscous? Not so much. I cooked it in chicken stock and added cooked fresh spinach and garlic. I e..."I've had giant couscous pre-prepared in an M&S salad and apart from size and shape it wasn't much like tapioca, probably more like lentils. Maybe there's some special technique to cooking it?
According to the box, simply boil 5 to six minutes. I'll have a look for it in a salad at M&S when we're home next. Thanks Caroline.
I always found when making couscous that once it's been in the water, putting it back in a non-stick pan with a small dollop of margarine and heating it up for a few minutes helped the extra water evaporating and making the coucous less soggy :)
I'll try that Lorraine! Thank you.
Oh forgot to say - when doing that you need to separate the grains with a fork :)
It's better than quinoa. Damning with faint praise.
I like cardboard ! (well that's what hubby reckons anyway)
If you really like cardboard try rice cakes ;0)
Ignite wrote: "It's like cardboard!"I have a quinoa chilli recipe Ignite, that will make you change your mind.
I use bulgar wheat instead of couscous in a salad I make.
Geoff (G. Robbins) wrote: "Ignite wrote: "It's like cardboard!"I have a quinoa chilli recipe Ignite, that will make you change your mind."
Now that's a challenge! I was a vegetarian for 15 years and tried most of the grains. This one I really couldn't get on with.
PS - you have mail Geoff.
For Ignite:Quinoa and Chilli
Serves 4
280 g (12 oz) Quinoa (50 – 70g per person)*
2 (or more) Onions, chopped
1 (or more to taste) Cloves Garlic, chopped
1 – 2 tbsp Olive Oil
1 tin Red kidney Beans or Chilli Beans
1 Green Chilli, cut in half (or use dried chilli)
3 -4 ripe Tomatoes, chopped
Freshly ground Black Pepper and a little Sea Salt (if needed)
Grated Cheese to taste (I do a couple of ounces (50 g per person))
Method.
I do the whole meal in the microwave BUT cook the Quinoa on the hob.
Cook the onion and garlic in the olive oil until transparent, then add the tomatoes, and the kidney beans (drained and rinsed unless in a sauce). Cover and simmer for about 15 minutes.
Meanwhile cook the Quinoa. Allow about *70 g per person. Rinse really well, then add twice the volume of boiling salted water to the Quinoa in the pan and simmer for about 10 minutes. Then move off the heat, put a lid on and leave for 15 minutes for the grains to separate. It is now ready to eat or use.
Mix the cooked Quinoa and the bean mixture together, add the cheese and mix well. Check the seasoning. Make sure it is hot and serve. You can pop it into a hot oven for a few minutes to heat it up if needed.
This is extremely delicious, and filling. Unlike rice dishes, you will not feel hungry a few hours later.
Hope you enjoy it.
Sounds delicious geoff! I've copied and pasted it to netbook as now that this thread is so huge it's difficult to go back and find a recipe that I wanted to try!
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Karen (Kew) wrote: "Sounds delicious geoff! I've copied and pasted it to netbook as now that this thread is so huge it's difficult to go back and find a recipe that I wanted to try!:0)"
If you like that recipe Karen, let me know as I have a variant that includes butternut squash.
I've been thinking of copying all the recipes into a locked thread so theyre easier to find. I'll do it when I have time.
Well that does look the business Geoff. As I grow my own chillies (and butternut squash!) I must give it a whirl.Anything with cheese in has got my vote!
Ignite wrote: "Well that does look the business Geoff. As I grow my own chillies (and butternut squash!) I must give it a whirl.Anything with cheese in has got my vote!"
Like you we grow our own chillies (I should imagine it is easier for me as the seeds look after themselves in the Sydney climate) - have you tried a chillie omelette?
Chop chillies with the seeds still in, a little onion, ham or capsicum or / and cheese anything really, lightly fry all ingredients (we use oil) and then pour over the beaten egg. The chilli gets one fired up for the day :-o)
First had it some years ago in Malaysia, now it's one of our favourite breakfast dishes where ever we go.
We often have it at home on the weekends.
No I haven't but chillies for breakfast are good, I like crusty bread with cream cheese and my home made chilli jam (with tomatoes and ginger. Yum!)Must give that omelette a whirl. We keep a few chickens so our eggs are special anyway!
Reading the last two posts has made my mouth water Geoff and Ignite!
I've just been looking through the locked recipe thread - thanks Patti! It's much easier to find the recipes now!!
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I've just been looking through the locked recipe thread - thanks Patti! It's much easier to find the recipes now!!
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I toyed with adding each contributors name but it seemed too much effort. Have I ever mentioned that I'm lazy? The original posts remain in this thread, though.
Good job there Patti. You've de-waffled it!
I can't agree that you are lazy Patti! You wouldn't have copied and pasted all those recipes otherwise! People can find the names of the recipe contributors if they want to, on this thread.
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Yes, good job Patti.I might even kindleise it at some point.
edit : Unless of course it is going to be part of Ignites book.
I was surprised that there seemed to be so few recipes posted. We gotta get posting more recipes, groupites! We don't all live on cake and booze. Do we?
"cakes and ale" was good enough for Shakespeare....
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Ignite wrote: "Good job there Patti. You've de-waffled it!"I happen to like waffles.
Give us a recipe then, Geoff.
Geoff (G. Robbins) wrote: "Ignite wrote: "Good job there Patti. You've de-waffled it!"I happen to like waffles."
I'll do you waffles Geoff. (Oh, you mean the eating type)
Patti (Pennywise) wrote: "I toyed with adding each contributors name but it seemed too much effort. Have I ever mentioned that I'm lazy? The original posts remain in this thread, though."Where is the new locked recipe thread? Goodreads IS playing up today...
Doh!! Thanks.A quick way to make apple sauce is to cook a whole apple in the microwave till mushy, scoop out the inside and add sugar to taste (and tiny amount of ground cloves if you like).
Patti (Pennywise) wrote: "Here's the link, Susan.
It dropped off the front page.
http://www.goodreads.com/topic/show/6..."
Can you make it sticky Patti?
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It dropped off the front page.
http://www.goodreads.com/topic/show/6..."
Can you make it sticky Patti?
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UK Amazon Kindle Forum
Books mentioned in this topic
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English Gentleman (other topics)
Earth, Air, Fire and Custard (other topics)
The most dangerous cake recipe
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablesp..."
yum
I'm so gonna have to make this. My dad will LOVE it!