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Craft and Cooking (Recipes)
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The recipe thread
Lol!That's very nice!
But no worries. I'll choose the perfect emerald that you can send me for my birthday in April. ;)
Ok, sounds fair to me...I have just been browsing the chocolate selections on Amazoo, screen after screen of chocolate porn! Once started it sucks you in...
Patti (Still totally bananas) wrote: "Lynne (Tigger's Mum) wrote: "My chocolate was Lindt, (the good stuff 70%) and I didn't leave any bit of foil on."That's just weird. I think I'll google exploding chocolate tomorrow.
Your micr..."
I will whisper this, Chocolate in small doses is ok but not my favourite food. I have a sweet tooth (what Scot does not, but boilings, not chocolate). Chocolate is too quick.
Chocolate is fine, but licorice is better.
Boilings. Not the most romantic term for a sweet is it? ;) sounds like something that wants lancing. Heat up the needle dear! I want a boiling!
Oops now I'm thinking of big cast iron pots and unfriendly natives. Think I'll shut up now and hand Mo a nice big box of lemon drops. Xxx
Jay-me (Janet) wrote: "Chocolate is fine, but licorice is better."Yes, Basseti's licorice is my favourite but I think my teeth might break on it now. None of this Ozzie soft stuff.
I was of the age of sweeties like spangles and old fashioned mixtures, aniseed balls, clove balls, soor plooms, and stuff like that. You know teeth rot stuff.
I think the secret to chocolate with chilli is to use the very dark, rather bitter stiff (which is my preferred eating fodder anyway.) You don't need much in either. It's like adding ghee (or ordinary butter) to a curry. It adds a glaze and richness. If you can taste chocolate you've added too much. I certainly wouldn't add very sweet 'eating' chocolate.
Yes I used 70% chocolate. I almost used the 100% stuff but I only needed 50g and I would have had to open a new pack so I left it and used the 70.It was really the peanut butter that made it clawy. A small amount of Montezuma chocolate with chilli is a favourite and the hot chocolate with chilli, 70% real chocolate, is great, none of this powdered stuff. Pure grated chocolate.A bar of any chocolate lasts me months if my husband doesn't find it first, if so it is gone.
Best chocolate I've found is 'Willie's'. Comes in a cylindrical shape. I get it from Waitrose. There's a few different varieties. All are fantastic. A friend on the island does a heavenly cheesecake that calls for three cylinders. It's huge. Feeds 15 or 20.I'll get the recipe off her when I finally get back.
Patti (Still totally bananas) wrote: 'Willie's'. Comes in a cylindrical shape. "There's really no answer to that!
Snigger, snigger.
Patti (Still totally bananas) wrote: 'Willie's'. Comes in a cylindrical shape.don't you mean phallic?
Despite all that I'm really hungry and I would love a piece of Willie's.
I've just checked my microwave and think its knackered, well the wave screen or whatever is black and sooty so I gently removed it and cleaned it and put it back BUT bent it putting it back so I know its done for. I've just found a spare parts place and ordered a new one at£2.50 so its not a disaster. Just looked at the manual and it says DO NOT REMOVE - so serves me right. Apparently its a engineer's job. My OH will laugh like a drain as I always look at the manual and he never does.
Jud (Krisztof) wrote: "Patti (Still totally bananas) wrote: 'Willie's'. Comes in a cylindrical shape.don't you mean phallic?"
That would be a phallacy?
Ignite wrote: " I think the secret to chocolate with chilli is to use the very dark, rather bitter stiff (which is my preferred eating fodder anyway.)"Isn't that a form of necrophilia?
Lynne (Tigger's Mum) wrote: "I've just checked my microwave and think its knackered, well the wave screen or whatever is black and sooty so I gently removed it and cleaned it and put it back BUT bent it putting it back so I kn..."I'm hoping it was the chocolate and not the microwave itself. Maybe it would be worth having it looked at, for safety's sake?
Geoff (G. Robbins) wrote: "Ignite wrote: " I think the secret to chocolate with chilli is to use the very dark, rather bitter stiff (which is my preferred eating fodder anyway.)"Isn't that a form of necrophilia?"
For stiff read stuff throughout. Who wants limp chocolate though?
Ignite wrote: "Geoff (G. Robbins) wrote: "Ignite wrote: " I think the secret to chocolate with chilli is to use the very dark, rather bitter stiff (which is my preferred eating fodder anyway.)"Isn't that a form of necrophilia?"
For stiff read stuff throughout. Who wants limp chocolate though? "
Mousse?
I once said I'd post my base curry gravy recipe on the thread. Anyway, here it is.Ingredients.
3 large Spanish Onions (chopped)
1/2 tin tomatoes and some fresh plum tomatoes if you have them
1/2 jar passata
fresh ginger and garlic (blended in some water)
1/2 sliced carrot
half a pepper
1 small green chile (sliced without seeds)
Olive Oil
2 chicken stock cubes (or veggie) and 1 1/2 pint water.
sugar (don't skimp)
salt (skimp)
Spices - garam masala, cumin, coriander, turmeric, mild or hot chille.
Fry onions, carrot, pepper and garlic and ginger.
Add passata/ tomatoes.
Add spices and salt and sugar.
Add chicken/veggie stock.
Simmer for twenty minutes.
Blend for at least two minutes.
You should now have a thick, tasty and healthy curry gravy which will form the base for any curry you want to make. Just freeze and use when needed. It should make enough for about three family curries :)
Carl
Brilliant Carl. Thank you!
I would like help in planning a great meal, tasters, starter, main, cheese, pudding and wines. Recipes and menus will be welcome. I would start a new thread but I don't know how. I am so bored with my cooking. I would like ideas.
Oooooo, Mo! I'd be delighted to help with this!Sorry it's taken me so long to see your post! Stupid internet.
Let me start a new thread in Agony Aunt for you and you can let us know what sorts of foods you're thinking of.
This is going to be fun!
Mustard sherbet10 egg yolks
60g sugar
2tbsp wholegrain mustard
250g milk
25g glucose
250g creme fraiche
Warm the milk and glucose. Mix the egg yolks sugar and mustard and add to the warmed milk. Cool when cold add the creme fresh and churn.
This was a recipe given to me by a restaurant (The Fish Restaurant , St Andrew's) so the quantities are very large. It was served with cod steaks
Had Jenny's Japanese Mackerel this evening. Really wonderful, thanks for the recipe.Another thank you to you guys, had my first GU product, a chocolate ganache. Yummy. OK, hooked now.
Where would you be without us Geoff? :)
Keep the pots for me, Geoff. I've only got four. I need at least 12 for my dinner parties.Get eating!
Patti (Still totally bananas) wrote: "Keep the pots for me, Geoff. I've only got four. I need at least 12 for my dinner parties.Get eating!"
The pots I'm eating out of t the moment are plastic Patti. Hower, I will keep any glass ones I eat out of.
Ignite wrote: "Where would you be without us Geoff? :)"Certainly less educated Ignite.
They do plastic ones? That's just wrong.
yea wee plastic tubs for the truffley chocolate desert they do
And just think. I can try one in, ohhhh, about three months. :(
Well worth the wait though Patti and remember, because they are so small you can get lots of them in a suitcase.
Geoff (G. Robbins) wrote: "Well worth the wait though Patti and remember, because they are so small you can get lots of them in a suitcase.".. or in your mouth at once.
(Did I say that out loud!)
I made a smoked salmon patty. 1)Smoked salmon = Philadelphia add lemon juice,liqudise or use a zizzer, my hubby thinks a wee bit more salmon is needed, I don't care I don't like smoked salmon. Do it to your taste.
2)Smoked salmon = Philadelphia, dill mustard (get it in Ikea on the way out in the Swedish food section,) a wee bit sweet but men seem to like it. As above.I prefer this as I like gravadlax.
Chocolate Potato Cake.80g butter (softened)
200g caster sugar
115g mashed potato
30ml double cream
1 TBSP cocoa powder
3 eggs separated
80g S/R flour
1TSP baking powder
2 TBSP milk,if required.
For the Icing
225g icing sugar
2TBSP cocoa powder
50g butter
2TBSP coffee concentrate
2TBSP rum
Chocolate coated coffee beans
Method
Cream butter and sugar together.
Mash the potato(warm) with the double cream and cocoa powder then stir this into the creamed mix.Beat in the egg yolks andstir in the flour and baking powder,add enough milk to give it a dropping consistency.
In a clean bowl,whisk the egg whites until stiff,then gently fold them into the mixture.
divide between 2 lined 18cm tins and smooth the top.
Bake at 190c(170-fan)for 25-35min until springy and set.
To make the icing,place icing sugar and cocoa in bowl,beat in the butter,then stir in the coffee and rum.
Use the icing to sandwich the cakes together,then spread remainder on top and sides,decorate with coffee beans.
ENJOY!
Oh yummy, Sarah!I even have all the ingredients, even the coffee beans!!!
Except for eggs... Off shopping when my friend shows up...
Sticky Toffee Apple Cake(Jamie's)250g butter (softened)
225g golden caster sugar
3 medium eggs
1 tsp vanilla extract
2oog plain flour
1TSP baking powder
50g ground almonds
3 large Granny Smith apples peeled,cored and quartered.
4TBSP dulce de leche(or caramel sauce)
Preheat oven to 180c(fan 160)
Grease 20cm square cake tin and line.
Cream butter and sugar till light and fluffy,add eggs one at a tome,mix well,add vanilla essence.Sift in flour and baking powder,add ground almonds and fold in gently.Spoon into tin and level surface.
Thinly slice the apples and lay in slightly overlapping rows on top of the cake mixture,pressing them down gently as you go,until the cake is covered.
Bake for between an hour and 1hr 15 min until cake is risen and golden and an inserted skewer comes out clean.
When cooled spread dulce de leche over the top.
Thats if you can resist that long.Phil reheats it in the microwave with custard on top.Yum Yum!
My Nans Choc Crunch Cake (no baking required)2 rounded tbsp. Soft Brown Sugar
2 rounded tbsp. Syrup
2 rounded tbsp. Cocoa
1 lb Digestives
1\2 lb Marj
1 Large bar Choc (Milk, dark or white works so whichever you prefer)
Crush digestives into crumbs and leave to the side
Melt Marj, Syrup, Sugar and Cocoa in a saucepan until everything has melted (Marj is usually last thing to go to liquid) stirring all the time.
Take off heat and immediately add all Digestive crumbs and stir.
Put this whole mixture into a cake tin (it can really be any size tin as the bigger it is the thinner the cake will be - I use about a 7" tin) and place in fridge.
Melt chocolate however you would usually melt it - I place in pyrex bowl over saucepan of boiling water.
Pour chocolate on top of cake and put in fridge.
When chocolate is set cut up and enjoy!
This is a family recipe so I am passing it on to my Goodreads family - Love you guys xxx
Syrup...golden syrup, yes? Cuz back home it'd be corn syrup. I hope it's golden syrup! I discovered two tins in my pantry this afternoon!This is a PERFECT recipe for me to make! No eggs and no dairy!
Very Simple Dips.Sweet chilli dip.
Thai sweet chilli sauce
Philadelphia cheese
mix. serve with crisps,corn chips, croutons.
Cheese and sweetcorn dip.
Liquidise together about a tablespoon of sweetcorn (creamed is best but the niblets work) and 50 grams of cheddar. and enough milk to make it into a paste.
This is really nice as a sort of welsh rarebit without having to make a cheese sauce.You can add other things instead of corn such as onion. Use your imagination.
I've just typed up a recipe for a friend, so I've copied it here as well! Made it for dinner tonight - it makes a tasty and cheap meal.
Potato and Bacon Hotpot
(serves 4)
700g (1 1/2 lb) potatoes, sliced
225g (8oz) bacon
175g (6oz) Gouda cheese, grated
1 large onion, chopped
1 tbsp parsley, chopped
3tbsp (25g) flour
150ml (1/4 pt) vegetable or chicken stock
1. Boil the potato slices in lightly salted water for 5 mins, then drain well.
2. Cut off rind and chop bacon.
3. Reserve one third of the cheese and layer remainder in a greased casserole dish with the potatoes, bacon, onion and parsley.
4. Sprinkle with salt and pepper.
5. Blend together the flour and stock until smooth, then pour over the casserole ingredients.
6. Sprinkle with the rest of the cheese and cook in the oven for 45 mins.
This is the official recipe - I tend to use bacon pieces instead of sliced bacon, and cheddar cheese instead of gouda.
:0)
Potato and Bacon Hotpot
(serves 4)
700g (1 1/2 lb) potatoes, sliced
225g (8oz) bacon
175g (6oz) Gouda cheese, grated
1 large onion, chopped
1 tbsp parsley, chopped
3tbsp (25g) flour
150ml (1/4 pt) vegetable or chicken stock
1. Boil the potato slices in lightly salted water for 5 mins, then drain well.
2. Cut off rind and chop bacon.
3. Reserve one third of the cheese and layer remainder in a greased casserole dish with the potatoes, bacon, onion and parsley.
4. Sprinkle with salt and pepper.
5. Blend together the flour and stock until smooth, then pour over the casserole ingredients.
6. Sprinkle with the rest of the cheese and cook in the oven for 45 mins.
This is the official recipe - I tend to use bacon pieces instead of sliced bacon, and cheddar cheese instead of gouda.
:0)
Yummy Karen!Lidl do a bacon pieces pack that would be great for that recipe.
Nice bacon, not a lot of water in it and very inexpensive. I brought a couple packs here last holiday.
UK Amazon Kindle Forum
Books mentioned in this topic
Chocolate Making Adventures (other topics)A Gluten Free Soup Opera (other topics)
A Gluten Free Taste of Turkey (other topics)
English Gentleman (other topics)
Earth, Air, Fire and Custard (other topics)
http://www.amazon.co.uk/50%25-His-Her...