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PostPosted: Mon Dec 23, 2013 9:40 pm 
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Delectable D'ni Dishes Cookbook from:
International Hood Holiday Open House ~ December 22nd, 2013
and Kirel Holiday Open House ~ December 27th, 2014


A wonderful Holiday gather took place last year in the International Hood and again this year in Kirel. Many came to share good tidings and favorite recipes. Good company and good music streamed the whole day long as we shared in celebration of the Holiday Season. Beautiful music was provided by Edisonrex and AlanDJ. Thank you kind sirs. And thank you all who came and celebrated with us.
The following is a collection of recipes shared throughout those days. Feel free to add your favorite family, traditional, cultural or holiday dish. We are on our way to our own Delectable D'ni Dishes Cookbook :D


Last edited by Keir on Sun Mar 01, 2015 12:04 pm, edited 6 times in total.

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 Post subject: Adi's Gliko me Mpiskota
PostPosted: Mon Dec 23, 2013 9:57 pm 
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Adi's Gliko me Mpiskota

Also known as Mosaic or Salami or simly as Gliko me mpiskota (=biscuit pastry) in greek.

Ingredients, approximately:

* 1 plate of cooking butter, ~250gr
* 2 packs of petit-beurre biscuits ~450gr, plus a spare one if needed to add more
* 1/2 pack of cocoa, ~60-70gr
* 1/3 kg of sugar
* some milk
* aluminum foil
Cooking time, approximately: 20 minutes

Process:
Melt the butter in the pot, add some milk there if you want, to make it less greasy.
When it's done, add the cocoa and keep stirring.
Sugar really depends on whether you like it more bitter or sweet, I use about 1/3 kg most of the time.

Note that the mixture tastes sweeter on its own before the biscuits come in.

While it's still heating and in between stirring (as a lazy cook like meh does anyway), put the biscuits in a bowl and smash them to pieces. Make sure to leave some biscuit dust as well, may come in handy later.

Mixture should be ready by now, has to have that liquid feel still but not watery. Make sure that sugar isn't still crystalized.
Put it away from the heat, throw the biscuits in and stir. Careful, too many biscuits will make it too dry to enjoy, too little will make it impossible to become solid.

Cut a piece or two or as many as you want of aluminum foil. Individual portions are fun to carry around or to treat a friend :) .
Throw some of the final mixture in, shape it in the form of salami, wrap and put it in the fridge.
Wait until it freezes a bit, then it's ready to be devoured.
(warm leftovers in the pot are great to satisfy the craving while waiting)

* lazier alternative: simply mix nutella with milk cream and then put the biscuits in

* gourmet alternative: throw in 1 or 2 teaspoons of brandy


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 Post subject: AlanD's Bolognase Sauce
PostPosted: Mon Dec 23, 2013 10:00 pm 
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AlanD's Bolognase sauce.

An old favourite from student days, with a few modifications that work for me and everyone who's tasted it - a family favourite

500g minced beef (I think this is called ground beef in the US) Lean mince works best
2 mediium onions, chopped into small pieces
2 garlic cloves, chopped into small pieces
butter for frying the onions and garlic - maybe 5g,
800g tinned tomatoes
Tomatoe puree (optional)
Cooking wine
Oregano (to taste)

*Melt the butter in a saute pan and fry the onions and garlic until soft (5 minutes or so)
*Now add the minced beef and fry it. Most minced beef will release water at this point - reduce the water by boiling it off until there is only fat left, but don't let it burn.
*Reduce the heat and add cooking wine - I use enough to cover the bottom of the pan - maybe 1/4 bottle for 500g of beef. Cooking wine is wine that is low-cost but still just drinkable. Dry works better than sweet. I usually use a Spanish dry white that's the cheapest on offer at the local supermarket.
*Stir the mixture so the ingredients are all mingled with the cooking wine, which should be simmering - bubbling gently.
*When the wine has reduced but the mix is still wet, add the tomatoes and puree. Puree is used to thicken the mix if the tinned tomatoes have a lot of juice.
*Bring to the boil then simmer for at least 30 minutes. Longer is better, but don't let it boil dry. Check and add a little water if necessary.

When you are ready to put the pasta in to boil, add a little oregano to the sauce mix if desired.

Works well with spaghetti and also with fusili.

I have often made up large batches using mince that has hit it's sell-by date and is marked down to get it off the shelves. It freezes well (split it into 1 or 2 - portion batches in ziploc bags) and can be reheated for use in lasagne for instance :)


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 Post subject: AlanD's Stollen
PostPosted: Mon Dec 23, 2013 10:01 pm 
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AlanD's Stollen

This is a family favourite. There's something about the marzipan having been cooked that improves it greatly. It can also be made ahead of time then frozen. You can decorate it before you freeze it, but it looks tidier if you do it after de-frosting!

375g/12oz strong white bread flour
1ml/¼ level teaspoon salt
10ml/2 level teaspoons easy blend yeast
150ml/¼ pint milk
75g/3oz softened butter
50g/2oz caster sugar
1 medium sized egg
50g/2oz currants
50g/2oz raisins
125g/4oz sultanas
25g/1oz mixed peel
25g/1oz glace cherries, rinsed, dried and quartered
25g/1oz chopped walnuts
175g/ 6oz marzipan
125g/4oz icing sugar
25ml/1 tablespoon fresh lemon juice

To decorate:
Sundara candied peel or mixed candied fruit


Sift the flour and the salt into a bowl and place it in a warm oven for 10 minutes to warm slightly, then stir in the yeast and mix well.

Warm the milk and butter together, add the caster sugar, stir to dissolve, whisk the egg into the liquid, check it is not too warm then pour it onto the flour.

Mix until the mixture leaves the sides of the bowl cleanly. Now add the fruits, cherries and walnuts.

Turn the dough out onto a board and knead it for 4-5 minutes until the fruits are evenly distributed. Return it to the bowl, cover with cling film and leave it in a warm place until doubled in size.

When it is ready turn it out onto the board once more and knead for another minute then lightly roll it into an oblong about 35 x 20 cm (14 x 8 inches)

Roll the marzipan into a sausage shape approximately 32 cm (13 inches) long and lay it in the middle of the dough, then roll the dough around it, squeeze the ends to neaten the shape and place it on a lightly oiled baking sheet until it has doubled in size.

Lay a damp tea cloth over the dough to prevent it forming a skin and when it is well risen bake it in a preheated oven 190ºC, 375ºF, gas mark 5 for 35 minutes.

Allow it to cool on the baking sheet for minutes before lifting onto a cooling rack. Meanwhile make the icing by sifting the sugar into a bowl and mix with just enough lemon juice to form a stiff icing. Spread this along the top of the stollen while it is still warm. Decorate with candied peel or mixed candied fruit.

This recipe freezes well.


Last edited by Keir on Mon Dec 23, 2013 10:07 pm, edited 1 time in total.

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PostPosted: Mon Dec 23, 2013 10:03 pm 
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Alien's Instant Mini Cheescakes


You will need ...
1 digestive biscuit
some Philidelphia cream cheese

Method
Take a digestive biscuit, add some cream cheese.
Eat.


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PostPosted: Mon Dec 23, 2013 10:10 pm 
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Atsirk's Inside Out Carmel Apples

Heat oven to 350

Cinnamon ground - about 1-2 tsp
Sugar about 1/4 cup
1 egg
1 Tbsp water
4 Peeled and cored Granny Smith Apples ( leave a bit of core in the bottom to create a bowl) a melon baller works great for this
1/2 caramel sauce - store bought or not (I like to make my own)
Puff Pastry Sheets 1- 2 Or make your own

Mix sugar and cinnamon together (to taste). Beat egg and water in a small bowl, set aside. Coat the apples inside and out with sugar/cinnamon mixture. Set aside.

Unfold pastry sheet on lightly floured surface. Roll into a rectangle. cut into strips about 1/2 to 1 inch wide. Wrap each apple in the strips leaving just the top open. Use the egg/water mixture to glue together the ends of strips if needed. Set aside extra dough.

Once wrapped with dough, fill each apple with caramel sauce. With left over dough, cut circles or leaf shapes to 'seal' the top of the apple.

Brush each apple with egg/water mixutre. Place apples on baking sheet or glass casserole dish. Back for 25 minutes.

***to cut down on baking time you can microwave the apples at high for about 1-3 minutes, depending on size of apples. This shortens the baking time to "until the pastry is a nice golden color."


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PostPosted: Mon Dec 23, 2013 10:14 pm 
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Blanka's Tree Bark Cookies

1.5 sleeves of saltine crackers
1 stick (4 oz) butter
1 cup packed brown sugar
2 cups chocolate chips

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.

3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don?t worry as the toffee will spread in the oven.

4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.

5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.

6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

Enjoy, Blanka


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PostPosted: Mon Dec 23, 2013 10:17 pm 
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Bomb's BANGING Maple Roasted Figs

This is so easy and SO GOOD....use as a topping for ice cream, over a bar of Creme cheese or my favorite....as a topping over sweet potato breakfast pancakes. YUMMM!!!

Ingredients

12 to 24 FRESH whole figs
1/4 cup real maple syrup

Cut figs in half and arrange face up on a raosting pan. Pour syrup over figs and use hands to distribute syrup over figs so they are all coated. Put pan in 400 degree oven for 15 minutes and roast. Watch figs the last three minutes or so. If you want a crispy edge, roast a bit longer at 450 for three more minutes. The figs will be tender and gooey and so so yummy!

ENJOY!! And MERRY CHRISTMAS from Bomb ( and Tripp )


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 Post subject: DaH's Cheeseboard Pasta
PostPosted: Mon Dec 23, 2013 10:19 pm 
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DaH's Cheeseboard Pasta

Uses up any leftover Christmas Cheeses

Ingredients
500g packet Rigatoni

850ml milk (can use low fat)

50g butter

50g plain flour

half a Nutmeg (or ¼ tsp ready ground)

85g mature Cheddar, or other hard Cheese

85g Dolcelatte or other Blue Cheese

85g Garlic and Herb Cheese such as Boursin or Roulé

200g cooked Ham, chopped

85g mixed nuts, such as Cashews, blanched Almonds, and Hazelnuts, roughly chopped

a handful of Parsley, roughly chopped

Method

1. To cook the pasta, bring a large pan of water to the boil, add a generous measure of salt and tip in the pasta. Stir once and return to the boil, then boil rapidly for 12 minutes. Preheat the oven to 190C/gas 5/fan 170C.

2. To make the sauce, pour the milk into a pan and add the butter, flour and plenty of seasoning. Grate in the half Nutmeg (or sprinkle in the ready ground). Bring to the boil over a medium heat, whisking all the time until it makes a smooth, creamy sauce.

3. Drain the pasta and tip it into the sauce. Taste and add extra seasoning if necessary. Stir in the Ham and grate in the Cheddar, then tip into a shallow ovenproof dish. Dice the remaining cheeses and swirl into the pasta to make cheesy pockets.

4. Mix the nuts and Parsley together, then scatter over the pasta. Bake in the oven for 30 minutes until the nuts are golden and crunchy and everything is piping hot.

Nutrition

840 kcalories

Protein 55g
Carbohydrates 25g
Fat 44g
Saturated fats 21g

Fibre 6g
Sugars 0g
Salt 2.61g

Enjoy the meal and Christmas 2013


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PostPosted: Mon Dec 23, 2013 10:22 pm 
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debe's Christmas Cupcakes

300g flour

75g grated almonds

170 g margarine or butter

200 g dark chocolate

100 g cream

3 eggs

150 g sugar

2 teaspoons baking soda

1 teaspoon gingerbread spice (if you can't buy it ready to use e.g. some cinnamon, cloves, coriander, ginger and/or cardamom)

1 pinch salt

~ 500g canned mandarines


Heat oven at 280°C. Put mandarins into a sieve to drain. Melt chocolate and mix it with margarine, sugar and eggs (easiest way: melt it by heating it with half the margarine in a microwave oven - don't try this with butter or it will stay too liquid). Mix flour, almonds, soda, salt and gingerbread spice and add it slowly to the chocolate mixture. Slowly add cream until you have a fluffy dough and carefully stir the drained mandarins in. Fill into cupcake liners and bake for 25-30 minutes. Decorate with powdered sugar when chilled.


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PostPosted: Mon Dec 23, 2013 10:27 pm 
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D'lago's & Loodvrij's Curry Crispies

Ingredients

Servings: 5

Yield: 20 crispies

1/2 Onion

3 Cloves Garlic

1 Ginger Root

1 lb Ground Beef or Lamb

1 can Tomato Paste (6 oz/170g)

1 can Coconut Milk (13.5 oz/400 mL)

1 jar Red Curry Paste (10 oz/283 g)

1 pkg Egg-Roll Wraps

1 jar Chutney


Directions

1. Heat some cooking oil in a large saucepan over medium heat.

2. Finely chop the onion and then add to the cooking oil, stirring occasionally.

3. After the onions are soft and have started to sauté, press your garlic through a garlic press into the mixture, stirring vigorously until they are covered with the cooking oil, then stir occasionally.

4. After the onions have started to caramelize and the garlic has started to cook, grate your ginger root into the mixture. The amount of ginger to use is an art, not a science, but the amount used will have a direct effect on how spicy the final recipe is. For your first attempt, I wouldn't recommend more than about a tablespoon.

5. After giving your ginger a few minutes to cook, add the ground beef or lamb, stirring vigorously.

6. Next, add the tomato paste, coconut milk and half the jar of red curry paste. Stir until the entire mixture is a uniform texture and color. Your ground beef or lamb should have a very fine texture from having been mixed with all of the liquids.

7. Allow to cook for approximately 30-60 minutes (or longer, as desired) over medium heat. The longer it cooks, the more the flavor will saturate the meat and the spicier it will become. After the first 15-20 minutes, the meat should be cooked enough to be able to start sampling the meat to tell when it is done. This time may vary for larger batches. After the first half hour, you should be able to tell if it's spicy enough. Don't be afraid to add more curry paste if the meat is too mild.

8. Once the meat is done, use a baster or something similar to draw off most of the liquid on top, but not all of it... you'll mix the rest back into the meat later.

9. Leave the meat to sit until cool, a good hour or two. The meat needs to be cool enough to handle and the liquid solid enough to stir it back into the meat and have it not separate back out quickly.

10. On a cutting board, start wrapping the meat into the egg-roll wraps. Add about 2-3 teaspoons of meat per wrap, although the amount can be varied to taste and based on the size of your egg-roll wraps. The egg-roll wraps should include instructions on the package describing how to wrap them.

11. Heat frying oil in whatever you use for deep frying until it reaches a good temperature.

12. Deep-fry the Curry Crispies a few at a time (however many you are comfortable with cooking at once) until they float and become an attractive tan to light brown color. Use tongs or a spatula to remove them from the oil (if you don't have a specific utensil for working with a fryer). Keep then on a cookie sheet on top of an ample layer of paper towels to soak up the oil.

13. After you are done frying your Curry Crispies, serve with your favorite flavor chutney. I prefer a nice, tart Major Grey.

Depending on where you live, you may have some difficulty finding egg-roll wraps. Spring-roll wraps can be used in a pinch, but they are considerably more delicate and are really not recommended until you have some practice working with regular egg-roll wraps first. If you can find an Asian grocer of any sort in your town, you should be able to find egg-roll wraps. It most definitely does not work with tortilla shells. This can be a very spicy dish, it is best served with your favorite lager to help keep the spice down. I've tried to describe some methods above for adjusting the spice to your taste. This recipe is not one where I usually think in specific quantities, but rather in broader terms of "a little bit of this and a little bit of that."


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PostPosted: Mon Dec 23, 2013 10:31 pm 
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Edisonrex's Buttery Sugar Cookies

Beautiful buttery sugar cookies

250g salted butter

200g icing sugar

500g self raising flour

2 eggs beaten

1 tsp vanilla

Mix flour sugar and butter thoroughly add eggs and vanilla and form into a ball. Cover and chill the dough. Roll out very thin in small batches. Bake on parchment in a 180c oven until only just golden.


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PostPosted: Mon Dec 23, 2013 10:33 pm 
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Face's Curried Baked Beans

1 Tin Baked Beans
1 "knob" of butter
1 level teaspoon curry

Heat and Serve :o)


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PostPosted: Mon Dec 23, 2013 10:34 pm 
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Fil's Famous Egg Drop Soup

1- Pkg Lipton Noodle Soup.
1-egg
3-cups water
3- tbsp Kikkoman soy sauce
1-pinch (to taste) oregano

Boil 3 cups water. Reduce to simmer. Add Lipton soup mix Kikkoman and oregano. Beat egg in bowl and after about 5 min. pour slowly into simmering soup. cook about another 10 mins.

Serves about 3...unless yer a pig like me and eat it all yerself!


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PostPosted: Mon Dec 23, 2013 10:39 pm 
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Froglet's Frog Leg Recipe

Ingredients

24 frogs legs, skin removed

1 (4 ounce) packet saltine crackers, crushed

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon minced onion

2 teaspoons salt

1 tablespoon ground black pepper

2 eggs

1/2 cup milk

2 cups vegetable oil for frying

1 cup peanut oil for frying

Directions

1.Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.

2.Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.

3.Dip the frogs legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.


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