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 Post subject: Adi's Red Lentil Soup
PostPosted: Tue Dec 24, 2013 12:19 am 
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Adi's Red Lentil Soup

Which is actually a turkish recipe, not a greek one. XD
Perfect though for chilly winter nights, everywhere.


What you need:

* a carrot
* an onion
* a potato and/or a tomato, optionals
* 1/4 kg red lentils
* salt, pepper, oil, cumin, cress


What to do:

Fill the pot with as much water as you wish for the soup to be. A medium sized pot should fit about 6 to 8 generous servings.

Throw in the vegetables and until they're boiling.

When the vegetables are almost softened, throw in the lentils and keep boiling until they (lentils) look well done.

Remove pot from stove. Grab the multi-mixer-thingy and use it to mush the igredients inside the pot.

Put the pot back on the stove, adding the salt, pepper and oil.
Plus the cumin and cress. These two are essential, it's where the special aroma comes from. Either mush a handful of seeds with the mortar or use packed grains.


Let it boil for good this time, until it all becomes a smooth velvet homogenous mix, depending on how thick you want it. You'll know when you see it :)

Serve warm as it is or add a couple of tablespoons of yoghurt in it, and stir.
And as we say here, have some bread with it, so that it catches you.


Kali oreksi/Bon appetit!! \^__^/


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PostPosted: Thu Jan 01, 2015 3:22 am 
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The following recipes were submitted this year, December 27th 2014, at the Kirel Holiday Open House and Recipe Swap. Thank you for your contributions.


Abjab's “Toad in a Hole”

Turns out that there are two Interpretations:-
American - which is an Egg inside Bread
(UK) Original - which is sausages inside a "Yorkshire Pudding" mix, I think... Its not going to get a Michelin rating - Ever !
Abjab


Acorn1's Tiramisu Mini Cakes

Rather than type it all out, here is the web link: http://www.bbc.co.uk/food/recipes/mini- ... akes_73687

Whenever I make them, I'm always very popular! You can replace the marsala wine with fruit juice if you want a non-alcoholic version.

Credit goes to British TV cook Lorraine Pascale


aggy's Lamingtons (Australia)

Ingredients
Serves: 24
• Cake
• 2 cups plain flour
• 4 teaspoons baking powder
• pinch of salt
• 125g butter
• 3/4 cup white sugar
• 1 teaspoon vanilla essence
• 2 eggs
• 1/2 cup milk
• Icing
• 4 cups icing sugar
• 1/3 cup unsweetened cocoa
• 2 tablespoons butter
• 1/2 cup milk
• 500g desiccated coconut for rolling
Directions
Preparation:45min › Cook: 40 min › Ready in:1 hour 25min
1. Preheat oven to 190 degrees C.
2. Cake: Grease and flour a 20x30cm rectangular cake tin or lamington tray. Sift together the flour, baking powder and salt. Set aside.
3. In a large bowl, cream together the butter, sugar and vanilla essence until light and fluffy.
4. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk and beat well.
5. Pour the mixture into the cake tin or lamington tray and bake in preheated oven for 30 to 40 minutes or until a fine skewer inserted into the cake comes out clean.
6. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before icing.
7. Icing: In a large bowl, combine icing sugar and cocoa. In a saucepan, heat milk and butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid icing that is not too runny.
8. Procedure: Place coconut in a shallow container.
9. Cut the cake into 24 squares. Using a fork, dip each square completely into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The icing will drip, so place a sheet of baking paper under the rack to catch the drips.
(if you want to cheat just buy a sponge slab from your local shopping centre)


AlanD's Different Sprouts

Peel about 500g of sprouts then cut them into slices.
Peel and dice a large onion
cut 1/4 lb of lean bacon into small cubes
Put into a saucepan and fry in butter for 10-15 minutes. Serve and enjoy


AlanD's Onion Bacon and Potato HotPot

This one is from Jocasta Innes's "The Pauper's Cookbook" which is still around - an excellent book for students or those just starting out.
I used to make this a lot when I was a student, and have recently started to do so again, and it's still an excellent tasty dish.

4 Large Onions
4 Large Potatoes
¼ to ½ lb bacon rashers or cooking bacon bits
1 pint milk
2 oz flour
2 oz butter
salt
pepper

First make some white sauce
melt the butter, stir in the flour and add the cold milk, stirring occasionally until the mixture thickens.
Add salt, pepper, nutmeg if you like, and a couple of tablespoons of grated cheese for variety.
I make this in a double-boiler so it doesn't ever burn...

Peel and slice the onions and potatoes, slice the onion extra-thin
Cut the bacon into small pieces, removing rind and excess fat. Cooking bacon usually comes in suitable sizes to begin with and just needs tearing into suitable bits
Grease a casserole with a lid. Fill with alternate layers of onion, potato and bacon, ending with a layer of bacon. Pour over the white sauce.
Cover and bake in a hot oven (gas 6, 400F, 200C) for 1 hour. Uncover and bake at a lower temperature (gas 4, 325F, 150C) for another hour.
A winter dish, goes well with cabbage or sprouts.


Alien's Bread Pudding

(not to be confused with bread and butter pudding)

Ingredients:
16oz/450g stale (day old) bread broken up into smallish pieces
1 pint of cold water
6oz/150g soft brown sugar
1 egg
4oz/100g currants
4oz/100g raisins
1/4 pint/150ml of milkokay
1/4 tsp mixed spice

Method:
Put the bread in a bowl and add the cold water
Allow to soak for at least 1 hour
Drain the bread and squeeze out any excess water with your hands
Mix the bread with the rest of the ingredients
Pour into a greased 8" square baking tin
Cook at 180c/ gas 4 for 60 to 90 minutes until firm to the touch and brown on top
Allow to cool for 30 minutes in the tin before cutting into squares
Serve warm or cold


Alpha Lupi's Spicy Steak Rub

This is a spicy dry rub that is great on steaks.

Rub ingredients:
1 part brown sugar
1 part kosher salt
1 part fresh, coarsely ground black pepper
1/4 to 1/2 part crushed red pepper flakes (you may adjust the amount of red pepper to suit your own preference for heat)

Using ~ 4 Tablespoons (US measure) of each ingredient should be enough for 2 large steaks. New York Strip works well for this recipe.

You can broil the steaks in the oven, cook over a grill, or, for best results, saute in a skillet with rendered bacon fat (or cooking oil).

--Alpha Lupi


angelmyst's Christmas Morning Coffee Cake

Wet Ingredients:
2 TBS shortening
1 large egg
2/3 cup milk
1 tsp. vanila

Dry Ingredients:
1/2 tsp salt
2/3 cup white sugar
2 tsp. baking powder
1 1/4 cup flour

Topping:
1 tsp cinnamon
1/4 cup brown sugar
1/4 cup white sugar

Blend all wet ingredients. Slowly add the mixture of dry ingredients....Mix just until moistened through, do not over mix.
Place in an 8X8 baking pan.
Top with the mixture of Topping ingredients.
Bake 350 F for 20-25 mins until fork comes out clean.
Serve in cereal bowls with milk or cream for breakfast, or as a dessert with icecream.
** I double this for my family,(9X13 pan) recipe doubles nicely***
Love angelmyst


angelmyst's Easy Hot Apple Cider

In the basket of your coffe maker place..
**three whole stocks of cinnamon
**1 tea spoon of whole cloves
Put a coffee pot full of apple juice in your maker and run it through the spice.

Hot and delicious.

Remember to run a pot of hot water through before you make your next pot of coffee, or you will have apple flavored coffee.

Love angelmyst


Asrock's Ugliest Best Tasting Apple Pie

The Ugliest Best tasting apple pie
By award winner Asrock
Start by making the topping
1/2 cube of butter melted in microwave
Add to it
½ cup of sugar
¼ cup flour
Top heavy with Ground Saigon Cinnamon
Stir until mix and put in frig to thicken up a little
Now the Pie
Buy 6 to 7 large bellflower or golden delicious apples. Only use yellow apples, that have no bruises.
Skinned and core the apple making sure no inner core is in the slices and put in a plastic container and microwave for 7 minutes with a break in the middle to stir the apples. Drain all juice out
Take the pie plate and spray with butter pam and take the left of ½ cube and rub lightly the bottom of plate. You will barely use any butter. Place pie crust on bottom and make sure the crust is in all the corners Now add a ¼ cup of flour over the hold bottom of pie add ½ the apples to the shell top with about 1/2 a cup of sugar making sure you coat every apple piece then coat with ground Saigon Cinnamon heavy. Now add ¼ cup of flour to the top of that and add the rest of the apples and add ½ of sugar and cinnamon like before now slice the remaining butter cube into 4 equal parts and put on top of the pile of apples and put top crust on, pinching the two crust together. Pork a small slice on top to keep pie from popping while cooking now take the topping and spread all over the top, it should go on like paint and not run. Try to coat the whole top.
Put on a large pie baking pan because it will over run while cooking. Very messy! Bake at 350 for a hour but I find it take much longer until crust is browned a little. Don’t burn it let cool
The dripping will be like Caramel and very tasty
Enjoy


B'ni's Ghulwein (German warmed wine)

A bottle of good red wine
1 Lemon
2 Cinnamon sticks
3 Cloves
2 tsps of sugar

Pour wine into saucepan, slowly add spices, apply gentle heat, stir and add sugar, until sugar dissolves.

Reduce heat and stir for 30 mins - do not let it boil at anytime.

Serve hot.


Edisonrex's Chocolate Roulade


▪ 175g dark chocolate (39% cocoa solids), finely chopped
▪ 6 large free-range eggs, at room temperature
▪ 175g caster sugar
▪ 2 tablespoons cocoa powder
▪ For the filling and finishing
▪ 300ml pourable double cream
▪ Icing sugar, for dusting
Line the base and sides of the buttered tin with non-stick baking paper. Put the chocolate in a heatproof bowl and set it over a pan of steaming hot but not boiling water. Preheat the oven to 180ºC/350ºF/gas 4. Separate the eggs, putting the whites in one large mixing bowl and the yolks in another. Whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks. Put the sugar into the bowl with the egg yolks and whisk using the electric mixer on high speed for 2 to 3 minutes or until very thick and pale in colour, and the mixture leaves a ribbon like trail on itself when the whisk is lifted out. Pour the cooled chocolate into the yolk and sugar mixture and gently fold in with a wooden spoon to blend evenly. Add 2 large spoonfuls of the whisked egg whites to the chocolate mixture and stir in gently to loosen the mix, then fold in the remaining egg whites using a large metal spoon. Take care not to knock out the air you have just whisked in. Sift the cocoa powder over the top and lightly but thoroughly fold it in with the metal spoon. Pour the mixture into the prepared tin and gently move the tin around on the worktop so the mixture finds its own level. Bake for 20 to 25 minutes or until risen and the top feels firm. Remove from the oven and leave to cool in the tin; the sponge will fall and crack a little as it cools.
Lay a large piece of non-stick baking paper on the worktop and dust it lightly with icing sugar. Turn the sponge out onto the paper, then carefully peel off the lining paper. Whip the cream for the filling until it just holds its shape. Spread the whipped cream over the sponge. Roll this cut edge over tightly to start. lift the roulade onto a serving plate or board using a large wide spatula.


Emor D'ni Lap's Bat Soup

I thought this old ethnic recipe might be appropriate for cave-dwellers!
From the New York Times Natural Foods Cookbook:

BAT SOUP

3 bats, well washed but neither skinned nor eviscerated
Water
1 tbsp. finely sliced fresh ginger
1 large onion, quartered
Sea salt to taste
Chopped scallions
Soy auce and/or coconut cream

1. Place the bats in a large kettle and add water to cover, add ginger, onion and salt. Bring to a boil for 40 minutes. Strain broth into a second kettle.
2. Skin the bats, discard skin. Remove meat from the bones and add it, along with any of the viscera fancied, to the broth and heat it once again.
3. Serve, liberally sprinkled with scallions, adding soy sauce and/or coconut cream as desired.

etelka's Roqueford Salad

Ingredients

- 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes
- 1 large ripe pear, peeled, thinly sliced
- 125g/4oz Roquefort cheese, crumbled
- squeeze lemon juice
- 2-3 tbsp walnut oil
- freshly ground black pepper

Preparation method

Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.

Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice.

Trickle over the walnut oil and grind over a little freshly ground black pepper.


fauna's Roasted Beets with Orange and Crème Fraîche

SERVES 6-8

Ingredients

3 lb. beets (about 10 large)
3 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup crème fraîche
Zest and juice of 1 orange

Instructions

Heat oven to 400°. Place beets in a 9” x 13” ovenproof dish; toss with oil, salt, and pepper. Cover tightly with aluminum foil; bake until tender, 40 minutes. Meanwhile, mix crème fraîche with orange zest and juice. Season with salt and pepper and set aside. To serve, transfer beets to a serving platter and drizzle with dressing.


Fil's Revived Pizza

Leftover pizza is a treat...but unless you're one of those who like it cold, reheating it always seems disappointing.
But...There's a way to make your leftover pizza taste almost good as new!
Simply sprinkle a little olive oil and oregano on it before you reheat. This brings back almost all of the original flavour and makes the cheese all nice and runny again!

Bon appetit...

Shorah gah pizza!
Fil


Grandbad's Rice Creamola

Ingredients to make enough for 3 - 4 servings;

2 heaped tablespoons of ground rice
1 rounded tablespoon of custard powder
1 dessertspoon of raw cane sugar or white sugar if you have to(!)
half teaspoon of vanilla extract
1 pint (500ml) milk (skimmed, semi or full-fat but not soya or re-constituted powder)
butter or margarine and ground nutmeg to garnish

Whilst heating the milk in a large (at least 1.5pt/750ml) saucepan mix the dry ingredients in a pint/500ml ovenproof bowl along with a little milk to make a paste of double-cream thickness and add the vanilla extract.

When the milk has reached boiling point pour it slowly into the bowl, stirring gently until the sugar has dissolved, then pour the mixture back into the pan and return to the heat. Stirring continuously, bring the mix back to a gentle boil for about 3 to 4 minutes until it thickens like a custard.


Guild of Ants Gilded PheasANT

From a medieval recipe

1 pheasant, brined for up to 8 hours (see brine below)
2 egg yolks, beaten (likely to be more than you need)
1/2 tsp salt
pinch of saffron (optional)
Brine:
8‒ to 10 cups warm water
½ cup sea salt
¼ cup cane sugar
2 cloves garlic
1 Tbsp crushed bay leaf
1 Tbsp black peppercorn
1 Tbsp coriander seed
1 Tbsp mustard seed

Drain and dry the pheasant. Roast for 15 minutes at 500 degrees F for 15 minutes. Meanwhile beat the egg yolks with the salt and saffron. Reduce oven to 350 degrees F. Brush the bird all over with the egg yolk mixture. Roast the bird for 35-45 minutes, brushing once or twice more with the yolk mixture, until internal temperature reaches 150 degrees F. Let stand for 10 minutes before serving.


Heretic's Fish Supper

1 Fresh Fish
50ml soft butter
15ml chopped parsley
1 Lemon
15ml Olive oil

Take a whole fish which has firm white flesh, clean & descale.
Spread the butter all over the inside of the fish & sprinkle the parsley evenly throughout. Lay thin slices of lemon inside, using about half the lemon. Close the fish & cut 2 or 3 slashes in the skin on each side.Then rub the olive oil all over the skin.

be careful not to use too much parsley or olive oil otherwise the flavour of the fish may be over powered.

place the fish in a folding grid and cook over medium coals on an open fire. be sure to turn often as the fish cooks quickly and could burn. When the skin is crisping & pulling away from the slashes, consider it done. serve with boiled potatoes or a potato salad


Kneb's Recipe

boil some lake water for about three hours, then put some pellets and lush vegetables into into it. Then in the morning go to Teledahn and pick some fresh mushrooms and add to it. then add some sweat from Zandi's shirt. Then burrow it and it would be fine after 50 years.


Lauritz's Aeblekage (Apple Cake)

1 box of Gram crackers
1 large jar of Motts Applesauce
1 tablespoon of sugar
1/2 pint of whipping cream
1 cup of butter
2 tablespoons of sugar

With a rolling pin grind the Gram crackers into crumbs and brown in a large skillet with butter sugar.
Place the crumbs in a medium size mixing bowl or deep serving dish in layers alternately with the applesauce. Some people add in addition layers of crushed macaroons. Allow to harden in the refrigerator.
Serve cold with a generous whipping cream topping sweetened with sugar.


LuMagic's Delicious Recipe for Ants

Delicious Recipe for Ants from SilAntLu

Choose few magnific plants in a Bio Area ( of course).

Spray your plants a bit

Put them in a warm place.

Spray again your plants.

Let them to rest about 3 hours.

Your plants are ready!

With your best antennas pamper all your greenflies about minutes!

Good, it's ready.
Call your friends and taste it all together this so tasty honeydew!!! :D

Bon Appetit

from SilAntLu :D


Lu's Rice Pudding

Rice Pudding

For 6/8 persons :

5 cups whole milk (1 liter of milk)

Zest of an organic orange.

5.30 oz of long-grains rice (150g)

3.52 oz or 4.40 oz of sugar (as you wish) (100g or 125g)

I pour the milk into a pan, I added zest of orange, and I bring to the boil.
I watch because from the first stirrings, milk was quick to overflow!

Once this end, I pour rice like a rain.
I mix in until the resumption of boiling.
So I put the pan on a low heat, it has to boil slowly, with little ones Bloop bloops bloops

I cover with the lid, but not completely!


mafasa's Steak Pie

500g rump or sirloin
30ml flour
salt & pepper
30ml olive oil
2 medium onions
500ml beef stock
60ml flour
250g brown mushrooms
1 roll frozen puff pastry
1 egg

pre heat oven to 150C. cut beef into 2.5 cm cubes. place flour in a bowl and season with salt & pepper. Coat the meat in flour & brown the pieces in olive oil in a very hot skillet. Transfer to an oven proof dish.
Chop onions & add to the oil in the skillet, saute till translucent, then add to the meat along with the beef stock. Cook, covered, in the oven until the beef is tender, +/- 1.5 hours.

Strain the liquid from the meat into a bowl and set the meat aside. Now melt the butter in a saucepan and whisk in the flour to form a paste. remove from the heat & slowly pour in the reserved liquid, whisking constantly to avoid lumps forming. return to the heat on a medium hob, whisking until the sauce thickens and comes to the boil.


Maid Marion's Simple Gingerbread House Recipe

makes nice soft gingerbread (unless you cook it too long)

Ingredients:
For the gingerbread
* 250g unsalted butter
* 200g dark muscovado sugar
* 7 tbsp golden syrup
* 600g plain flour
* 2 tsp bicarbonate of soda
* 4 tsp ground ginger

To decorate
* 2 egg whites
* 500g icing sugar, plus extra to dust
* generous selection of sweets of your choice, choose your own colour theme

Method
1. Heat oven to 200C/fan 180C/gas 6. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won't quite come together, add a tiny splash of water.
2. Cut out the template (see below to download). Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of two £1 coins. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like.

3. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few mins to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.
4. Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.
5. Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. Dry completely, ideally overnight.
Decorate with sweets as desired.


Mirphak's Egg Cream with Caramelized Apples

1 liter of milk
8 eggs
150 g of sugar
3 apples

Heat the milk until boiling.
Beat the eggs with 50 g of sugar + Kirsch.
Mix the milk with sweet eggs.
(you can add a bit of flour)

Cut the apples into small pieces, add 100 g sugar, cook until the sugar caramelize.

Put caramelized apples in the bottom of a dish is oven. Add milk mixture, eggs, sugar.

Bake in a low oven (160 ° C) for 45 minutes.
Cool.


Mir's Mashed Sweet Potatoes and Variations

Basic Recipe:
Ingredients
2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar
Coarse salt and ground pepper
Directions
Steam until sweet potatoes (in steamer, or basket, with simmering water) until tender, 15 to 25 minutes. Drain, and return to saucepan. (Alternatively, you can bake them (whole) in the oven at 400F for 1hour).
Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
Variations:
1) 2 tbsp of peanut butter and 2-4 tbps of cream cheese (amount depends on taste & preference)
2) Add a can of diced pineapple
3) Add quartered orange slices & orange rind & 1/8 tsp grated nutmeg


Mi'chi's Venetian Cookies

7-8 oz almond paste, 1 C sugar, 1 1/2 C softened butter, 4 eggs (seperated and room temperature), 1t almond extract
1/4t Salt, 2 C flour
10-15 drops green food color
8-10 drops red food color
16-18 oz. Apricot or seedless raspberry preserves
10 oz. chocolate chips

1.) break up paste ( I used a food processor and mix it with the sugar to avoid clumping), add sugar, butter egg yolks, and extract... beat in a large bowl until thick and creamy.
Prepare 3 jelly roll pans for baking. Butter each pan, line with wax paper and then butter the wax lining. Set oven to 350F.

2.)Add salt and flour
3.)Beat egg whites in separate bowl until stiff
4.)Fold whites into the creamy mixture
5) Divide into 3 equal portions, roughly 1 1/2 C each
6.) color 1/3 green, 1/3 red, and leave one white
7.) Bake for 15 minutes and then let cool completely
8.) Spread 1/2 of the preserves on the cooled green layer and top with the white layer which should also be cool.
9.) top the white layer with the remaining preserves and then the red layer of cake.
10.) wrap in seran wrap, and place heavy objects on top. Let sit in fridge overnight or for 6-8 hours.
11.) take out of the fridge, and slowly melt chocolate as the cake warms up a little.
12.) top with chocolate.
13.) Cut before the chocolate starts to harden or the peiceds will not look good.
14.) enjoy!


Niysiechka's Holiday Drink

For the manufacture of alcoholic marmalade you will need:
1. Plastic disposable cups (preferably low).

2. Powder for making jelly. (you can buy at the store)

3. Drink of your choice (suitable for almost any) Ideally, if there is any fruit liqueur, but if finances are not so good, it is suitable and simple vodka. The main thing is not to overdo it with degrees, because although marmalade should intoxicate you, but at the same time it must be pleasant to the taste.

4. If alcohol is not a color and you do not want to add to it the juice, then to make different colors buy more food coloring.

Method of preparation:
Pour the jelly powder in a saucepan, add water for 10-20% less than in written instructions to the powder (% depend on the number of planned liquor). The resulting liquid is put on the stove and stir constantly until it boils and is smooth mass. Once this happens without removing the plate with alcohol pour a thin stream and mixed thoroughly. You can add some fruit juice.

Once all the ingredients are mixed immediately pour the resulting mixture of cups. If you want to give zest marmalade, you can put in each cup on berries. In addition, if you have many helpers, you can cook several colored marmalade and pour their layers, a very original.

Spill - put in the refrigerator for about a day.

If you have prepared everything properly, the jelly is easy to slip out of the cup with a light pressure on him.


Malaclypse' Pearl Barley Stew

(serves 2)

- 100 ml pearl barley (using a measuring cup here, not going by weight)
- 1 carrot (medium size), or a medium parsnip – or 1 small of each
- 2 green onions or 1 small onion
- 150 g of a spicy sausage, e.g. Paprika Salami, Chorizo (I personally use Mettenden, but those might be hard to get outside of northern Germany)
- approx. 250 ml water and a stock cube (or 125 ml water and equal amount stock if on hand)
- Garlic to taste (2 medium cloves suggested)
- salt, pepper, sugar
- sage, parsley, thyme

Dice carrot/parsnip and onion, roughly chop garlic. Dice sausage, put in pot at medium high heat and render. Add carrot/parsnip and onions, let slightly glaze. Then add pearl barley and water. Allow to boil, then reduce temperature to let simmer. Chop up 4-5 large sage leaves, a twig of thyme and a few twigs of parsley, add to pot together with the garlic. Add a pinch of sugar and the stock cube (unless you're using stock already). Let simmer for 20 to 25 minutes, until pearl barley is al dente. If necessary, add some water. Season with salt and pepper to taste, serve steaming.

Variations include stirring in a handful of shredded cheese at the end (Gouda or Mountain Jack should work), putting in other vegetables like peas, string beans or butternut squash, etc. Who needs Risotto? Btw, by replacing the pearl barley with risotto rice, this becomes a quick and dirty Risotto.

In winter, the onions can be replaced with a stick of leek and the sausage with diced bacon; throw a couple of Wieners into the pot at the end for something a little more substantial. Apart from that, as with all stews, just throw in anything that needs getting used up and fits.

Bon appetit
Malaclypse



Malaclypes' Pork and Quickbeans

You know quicksand—the stuff you just keep sinking in the more you move. So, you have been warned.

Ingredients (basic recipe), serves one:

- 1 can (360g/12oz) baked beans, English style if you can get 'em, but definitely in tomato sauce
- approx. 50g smoked fatback (I get mine in lengthy lumps; I normally cut off about 2 thumbs' width for one pot of this)
- 1 clove garlic
- black pepper, cumin, salt to taste; if you can get it (try stores specialising in Asian/Indian stuff), a quarter teaspoon of asafoetida is a great addition.
- Fresh herbs; whatever is available including rosemary, sage, thyme, parsley, basil, oregano. A handful of leaves (teaspoon of leaves in the case of thyme) should do.

Dice the fatback and put in a small pot on medium-to-high heat to render until beginning to turn brown. In the meantime, take a pinch each of pepper and cumin, and grind up in a mortar. Finely chop the herbs. For some added vitamins, chop up a medium-sized onion and put it in with the fatback before adding the beans, to get it glazed.

When fatback is done, add can of baked beans, turn down heat to low. Add spices and herbs, add garlic through press, let get to boil, then immediately take off the heat and serve. You want to stir a lot to prevent this stuff sticking to the pot. Add salt to taste; the smoked fatback already adds quite a bit, so don't overdo it.

This basic recipe will get you more pork in your beans than any commercially-canned variety. Substitute diced bacon for fatback for something more substantial. Add just about anything that needs to be finished off from the fridge, except cheese (doesn't work at all...). Cut in a Jalapeño if you like it hot. Want more colour, put in two tablespoons of peas (frozen are fine) and maybe some corn. Slice up a Wiener or a Frankfurter (actually, they should be the same... the type was invented by a Mr. Wiener in Frankfurt...) and put it in towards the end... for more spice, put in some diced Chorizo instead... and so on. Variety is endless.

Bon appetit,
Malaclypse


Pemba's Nyasaland Butternut

2 medium butternuts
50ml butter
5ml ground cinnamon
1 Lemon
15ml Honey
Salt & pepper

Preheat oven to 200C. Place the butternuts, whole, in a roasting pan. roast them on a rack in the centre of the oven for 45 minutes until the skin is noticeably soft. remove from the oven, halve and scoop out the pips.

In a saucepan over a medium heat, melt the butter and add the cinnamon, the juice of the lemon & the honey. Stir until the honey is all dissolved and season with salt & pepper. Pour this mixture over the butternuts and return to the oven for 20 minutes. Remove & serve


R'alf's Stuffed Peppers

Ingredients
Rice
Ground meat (beef, sausage, turkey...)
Onion
Sauce (Tomato, Alfredo...)
Bell Pepper

Cook Rice.
Cook meat with onion.
Add Sauce and rice to cooked meat.
Hollow out Pepper and rinse.
Stuff Pepper with Mixture.
Put in cereal bowl and cook 5 Min. on high in microwave.


Rock Ardemar's Spinach with Raisins and Pine Nuts

5 to 6 tablespoons golden or dark raisins
2 packages (each 10 ounces) fresh spinach or 2 medium-size bunches fresh spinach, tough stems discarded
3 to 4 tablespoons fragrant extra-virgin olive oil
6 to 8 whole small peeled garlic cloves, lightly smashed
5 tablespoons pine nuts
Coarse salt (kosher or sea) and freshly ground black pepper
------------------------------
Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.

Rinse but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach until wilted, 4 to 5 minutes, stirring a few times. Transfer the spinach to a colander, and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point.)

Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are light golden, 3 to 5 minutes. Increase the heat to medium, add the chopped spinach, and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl, and serve.


Ro'Jethhe's Secret Christmas Recipe

Years ago the English came up with this ...
After Christmas you take all the fruit cakes you receive for Christmas and build a super strong wall.

For mortar you use the following recipe sauce ...

Some of the walls in England have made it for 100’s of years ....

For a very beautiful looking wall you use a dried Figgy Pudding about every 5th brick .....

Figgy Pudding with Custard Sauce

A traditional English steamed pudding served during the Christmas holiday.

This version calls for butter and shortening instead of suet, as was used in olden times.

Just leave it cool down and set for a week or two it will work great ....

Most of the time you can get a deal on fruit cakes after Christmas ...

Very fun project .....
Recipe Ingredients:

Figgy Pudding:
1/2 cup butter
1/2 cup vegetable shortening
1 cup granulated sugar
3 large egg yolks
1 cup milk
2 tablespoons rum extract (or flavored extract of your choice)
1 apple, peeled and cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 large egg whites, stiffly beaten

Custard Sauce:
2 cups milk
1 large egg
3/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon butter


Sah”gohl's Kugel (sweet pasta dish)

1/2 lb medium noodles - cooked and drained
6 eggs
1 cup sugar
1 1/2 cups milk
1/2 pint sour cream
1 lb cottage cheese, small curd
1/2 lb farmers cheese (if cant find, use extra cottage cheese)
1 large cream cheese
1 teaspoon vanilla
1/2 stick butter
corn flake crumbs
cinnamon and sugar
raisins (optional)

-Beat eggs with sugar
-Add milk, sour cream, cottage cheese, farmer's cheese, cream cheese and vanilla
-Melt butter in 3 quart (or larger) pyrex(glass) dish
-Add above mixture
-Mix in noodles
-Put in raisins (optional)
-Sprinkle top with cornflake crumbs
-Lightly sprinkle with cinnamon sugar


skuavi's Torrijas y Batido de Vanilla (french toast and vanilla flavor)

Refreshing and nutritious recipe for a hearty breakfast or as a snack or dessert.
- For 4 people:
-For the toast:
1/2 loaf of Eve
750ml milk
150 ml of cream
1 piece of lemon peel
1 piece of orange peel
8 star anise
1 cinnamon stick
2 eggs, beaten
oil
brown sugar
jam for garnish
- For the vanilla flavor:
300 ml of vanilla ice cream
300ml milk
cocoa powder

Preparation Recipe French Toast and vanilla milkshake.

Put heat the milk and cream in a saucepan and add the piece of lemon peel, cinnamon stick and star anise (reserve one for garnish). Cook over low heat and when it starts to boil, remove from heat and let the ingredients are well infused. Strain and reserve warm.

To make toast, bread crust removed and cut into squares. Place the squares of crumb in a suitable baking dish and empapalos with half the milk. When fine crumbs suck all the milk first, turn them over and returns to wet them with milk.

Spend every crumb of bread in beaten egg, drain and fry in a pan with hot oil and piece of orange peel. When brown on one side, you turn them over, Drain on kitchen paper and hot standby.

For the batter, add the vanilla ice cream and milk in glass and crushed whisk with electric mixer. Divide into glasses and sprinkle with a pinch of cocoa.

French toast served in a large font, sprinkle with brown sugar and garnish with some jam and star anise. Serve with the vanilla flavor.


Taadpole's Pie Dough from scratch

Great Grams Pie Dough
makes 3, 9 inch shells

In a big bowl mix:
3 cups flour
1 teaspoon salt
Cut in 1 cup shortening or (lard)
(I use a 2 tined fork until all is small clumps)

In a small bowl mix:
1 egg
3 Tablespoons water
1 Tablespoon vinegar (any vinegar will do; (white, apple cider, wine)
(I use a fork vigorously to mix )

Now this is very important, if you over mix your crust mix at this stage, it will disintegrate as you work it and after it is baked.
FOLD in the egg mixture
you will have much dry and then clumps of wet.
just get 1/2 of wet stuff and 1/2 of dry stuff and make a ball to roll out
between 2 sheets of waxed paper or cellophane wrap (cellophane is less messy)
roll out to size cut excess when in baking dish
use fork to perforate pie shell, sides and bottom, this stops most shrinkage.

Extra dough? roll out and place on a cookie sheet. Sprinkle Sugar and Cinnamon all over
slice into sections before cooking (no need to perforate)
Bake at 350 until done
15 to 20mins
keep an eye out sugar melts and will burn
Your nose is best gauge. You will smell the doneness of the pastry.


TGMChrist's Cheesy Onion Pizza

Ingredients:
1 Tbs olive oil
2 red onions, sliced
1 tsp. Balsamic vinegar
30 cm ready-made pizza base
100 grams Log goat cheese, sliced
30 cm ready-made pizza base 1008 log goat
cheese, sliced.

Directions

1. Heat oven to 220 °C/fan 200°C/gas 7. Heat a non-stick frying pan over a medium heat and add the oil. Cook the onions with the lid on for 10 mins, stirring every now and again, until soft and caramelized. Stir in the balsamic vinegar. Season well.

2. Put the pizza base on a baking sheet. Spoon the caramelized onions over the base and top with slices of goat cheese. Bake in the oven for 5-8 mins, until the goat cheese has melted and the base is crisp.


The Swedish Chef's Ant Tacos

Ingredients:

2 tbsp butter
½ lb ant larvae and pupae
3 raw chillies, finely chopped
1 large tomato, finely chopped
1 pinch pepper
1 pinch cumin
1 pinch oregano
1 handful coriander, chopped

Taco shells to serve

Heat the butter in a frying pan and add the ant larvae and or pupae. Add the vegetables and when everything is softening and browning sprinkle with the pepper and seasonings, tasting as you go and adding more or less of each seasoning. Serve in taco shells (slightly heated in the oven) and sprinkle with the coriander or some cheese.


tkol17's Cucumber Lime Guacamole

Prep 30 min. Stand 1 hr.

Ingredients

1 1/2 cups seedless cucumbers, chopped
4 medium avocados, pitted and peeled
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
3 Tbsp. lime juice

Instructions

1. Place cucumbers in a colander. Sprinkle with 1/2 tsp. salt; toss to coat. Let stand 1 hour. Pat cucumbers dry with paper towels. Transfer to medium bowl.

2. Chop 2 of the avocados; mash remaining. Add both mashed and chopped avocados, green onions, cilantro, and lime juice to cucumbers; stir to combine. Season to taste with salt and pepper.
Makes 3 cups.

Make Ahead

Cover surface of guacamole with plastic wrap. Refrigerate up to 24 hours. Stir before serving.
Each 2-Tbsp. Serving
39 cal, 3g fat, 0mg chol, 51mg sodium, 2g carb, 2g fiber, 1g pro.

Submitted by tkol17


tkol17's Smoky Weekend Chili

Fire-roasted tomatoes, a big hit of chili powder, and rich and earthy dark cocoa work together to give this chili its all-day-on-the-stove flavor.

Prep. 10 min. Cook 35 min.

Ingredients

1 Tbsp. vegetable oil
1 medium green sweet pepper, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 15- to 16-oz. can chickpeas (garbanzo beans), rinsed and drained
1 15- to 16-oz. can great northern beans, rinsed and drained
2 Tbsp. chili powder
1 15-oz. can tomato sauce
1 141/2-oz. can fire-roasted diced tomatoes, undrained
1 Tbsp. packed brown sugar
1 Tbsp. dark unsweetened cocoa powder

Cooking Instructions

1. In a large saucepan heat the oil over medium-high heat. Add sweet pepper and onion; cook and stir 4 to 5 minutes or until tender. Add beans and chili powder; cook and stir 2 minutes. Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder. Bring to boiling; reduce heat. Cover and simmer 25 minutes, stirring occasionally.

2. Top each serving with sour cream, green onions, and chili powder, if desired.
Makes 4 servings.

Each Serving
307 cal, 6g fat, 0mg chol, 978mg sodium, 53g carb, 10g fiber, 15g pro.

Submitted by tkol17


tkol17's Soy Ginger Pot Roast

Prep 10 min. Bake 2hr., 30 min. Cook 15 min.

Ingredients

3 lbs. to 3 1/2 lbs. beef chuck pot roast
2 Tbs. olive oil
1 1/2 cups coarsely chopped onion
3 cloves garlic, minced
2 Tbsp. grated fresh ginger
16 oz. button mushrooms
1 14 1/2-oz. can reduced-sodium beef broth
1/4 cup soy sauce
1/4 cup snipped fresh cilantro
2 red sweet peppers, cut into 2-inch pieces
Cooked egg noodles

Instructions

1. Preheat oven to 325 F. Trim fat from meat; season with 1/2 tsp. salt and 1/4 tsp. black pepper. In a large dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate.


tkol17's Uber Berry Muffins

Start to Finish 40 min.

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2/3 cup buttermilk
1/2 cup sour cream
2 eggs
5 Tbsp. butter, melted
1 cup fresh blueberries and/or raspberries
1/2 cup dried tart red cherries, blueberries, and/or cranberries

1. Preheat oven to 400 F. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and 1/2 tsp. salt. Make a well in center of flour mixture; set aside.

2. In a 2-cup measure whisk together buttermilk, sour cream, eggs, and 3 Tbsp. of the butter; add to flour mixture. Stir until just moistened (batter should be lumpy). Gently fold in fresh and dried fruit.

3. Spoon batter into prepared muffin cups, filling each three-fourths full. Bake 15 minutes or until golden-brown. Brush with remaining butter and sprinkle with turbinado sugar. Cool in cups on wire rack 5 minutes.
Makes 12 servings.

Each Serving

191 cal, 8g fat, 48mg chol, 286mg sodium, 28g carb, 1g fiber, 4g pro.

Submitted by tkol17


Tom Samoth's Chicken Tom

For 2 persons: 300 gr Chicken breast; cut it in small pieces and bake it in hot butter.
Boil 100 gr rice.
Use 500 gr of half peach parts on syrup. Cut these in small pieces.
Make about 250 gr of curry sauce (use a bag of curry powder, mixed that with 250 ml water and heat this in a pan).
When everything is ready, mix the rice with the peach pieces and the chicken parts, serve the curry apart. You can add a bit of the peach syrup too.
Bon appetit!

Tom(Samoth) (aka Boywhith)


TOOO's Brown Rice Frittata with Bacon and Edamame

Brown Rice Frittata with Bacon and Edamame
Ingredients:
1 cup brown rice
4 thick cut bacon slices, cut into 1/2-inch pieces
4 scallions, thinly sliced
1 cup frozen shelled edamame
6 eggs
¾ cup sour cream, divided
½ teaspoon kosher salt
1. Preheat oven to 400 degrees.
2. Prepare rice according to package directions.
3. Saute bacon in skillet over medium heat until starting to crisp. Drain off bacon fat and add scallion whites and edamame to the bacon in the pan and saute 1 minute.
4. Add cooked rice, and saute 1 minute. In a bowl, whisk together eggs, 1/2 cup sour cream and salt. Add egg mixture to pan, swirling to distribute evenly. Cook undisturbed for 2-3 minutes. Then place pan in preheated oven until set in center, about 10 minutes.
5. Mix together scallion greens with remaining 1/4 cup sour cream.


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PostPosted: Fri Jan 02, 2015 7:54 pm 
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Joined: Tue Feb 05, 2008 6:11 pm
Posts: 1971
Location: Land of Confusion
GRINGO SALSA
2 lb. Pealed tomato's
1 med. Onion
1 can jalapeno's or 1/2 to 1 cup chopped hot chili peppers
2 garlic coves
2 tsp. Red pepper
3 tbs. Chili powder
1/4 tsp. Cumin
1 tsp. Salt
1 tbs. Vinegar
2 or 3 tbs. Chopped dried onion (optional)
Chop tomatoes and onion to desired consistency
Toss in to 2-quart saucepan
Add all ingredients to saucepan accept dried onions
Bring to boil reduce heat and simmer 10 to 20 minutes
Or until it's a little thicker if its still to thin after
20 minutes add dried onion

GRINGO GUACAMOLE
3/4 cup salsa
3 ripe avocados
about 1 tbs. Lemon juice
1 tsp. Salt
peal pit and smash avocados in to a thick green goo
Add all ingredients mix thoroughly and place in airtight
Container in the refrigerator for one hour

How do you peal a tomato?
[Reveal] Spoiler: With a tomato peeler silly
PEALING TOMATOES
Place tomatoes in boiling water for 1 minute
then place in cold water. This will cook
only the peal, so it can be removed.

_________________
When You have eliminated all other possibilities What ever is left must be the solution

E=mc2
Energy = Milk x Coffee Squared


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PostPosted: Tue Feb 17, 2015 5:43 pm 
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Joined: Fri Dec 10, 2010 1:38 am
Posts: 725
Location: France
I just hear it's very cold in some parts of the planet
so...
----------------
Veal Stew
Blanquette de veau

What is Blanquette de Veau?
A veal stew simmered in white sauce with mushrooms and onions.
---------

Region : Normandy

Prep time / Cooking time
30 min / 1 hour

Ingredients

3 lbs veal (stew meat cut into 2-inch cube)
1 onion
1 clove
1 or 2 carrots
18 white/pearl onions (peeled)
1/2 lb mushrooms
Herbs: 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf
2 egg yolks
1/2 cup whipping cream
1 lemon juice
Butter
Salt
6 / 7 cups water


Veal Stew Recipe serve 6

Step 1: Cut the veal into 2-inch cubes. Stick the onion with a clove. Tie together the celery, thyme, bay and parsley.

Step 2: Melt 3 tablespoons of butter with oil in a dutch oven or casserole. Add the veal. Brown on all sides.

Step 3: Add the carrots, onion, herbs and salt. Add water to cover the meat.

Step 4: Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.

Step 5: Peel the white pearl onions. Clean the mushrooms and cut them into quarters. Melt 3 tablespoons of butter in a skillet. Add the mushrooms, salt and pepper. Sauté until lightly browned.

Step 6: Remove the mushrooms. Add 2 tablespoons of butter in the skillet, add the onions and sauté for 1 or 2 minutes. Return the mushrooms to the skillet and keep warm.

Step 7: Combine the egg yolks with the cream and half of the lemon juice in a bowl.

Step 8: Remove the meat, the mushrooms and onions and place them in a serving dish.

Step 9: Pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add the lemon juice, salt and pepper if needed.

Step 10: Pour the sauce over the meat in the dish.

Serving: Veal stew is usually served with rice.

Wine suggestion: red Bordeaux Supérieur or Graves, red Loire, Chablis, Vouvray (French Wine Guide).

Bon appetit!

_________________
Le difficile prend du temps, l'impossible, un peu plus...

Membre du quartier Mystpedia - KI 9392
Alts : EG Jan (gone) / Sleeper Jan KI (coming soon)


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PostPosted: Mon Jul 27, 2015 2:11 am 
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Joined: Sat Dec 31, 2011 1:46 am
Posts: 411
Animal Crossing: Wild World - Birthday Cake

Difficulty - 2

Animal Crossing: Wild World holds a bit of a special place in my heart; it was the game I got with my Nintendo DS (after I traded in Metroid Prime: Echoes due to stupid frequency of respawning enemies - the only game I‘ve ever traded in to date) and I played it constantly for several months after I first moved to London while I was waiting for my Xbox to join me. I’d spend many nights lying awake in bed waiting for it to rain at a precise time so I could catch that missing bug or fish or charm my exotic neighbour for some rare item of furniture. Never seemed able to save enough Bells to reap to benefits of a bank account though; far too many tempting accessories. But a treat comes on you birthday, a reward for all your hard work almost - a wonderful birthday cake that gives you visible feelings of delight when you eat it! So since it’s my birthday on Friday, I thought I’d give myself an excuse to eat some pre-birthday cake and share it with you. But not really. It’s all mine. None for you.

Click ‘Read More’ for the full recipe!


This recipe serves 8-10.

What you will need: 2 mixing bowls, a hand whisk, a sieve, three 8-inch cake tins, baking paper and an icing bag/pipe.

For the Cake:

4 Eggs (Separated and at room temperature)

4 Teaspoons Baking Powder

400g / 3¼ Cups Plain Flour

½ Teaspoon Salt

225g / 1⅛ Cup Butter (at room temperature)

450g / 2 Cups Caster Sugar

2 Teaspoons Vanilla Extract

200ml / 1 Cup Milk

¼ Teaspoon Cream of Tartar

For the Pink Coconut Icing:

500g / 2½ Cups Cream Cheese

200g / 1 Cup Butter

50ml / ¼ Cup Natural Yoghurt

1 Teaspoon Vanilla Extract

270g / 2¼ Cups Icing Sugar (approx.)

Few Drops Red Food Colouring

To Garnish:

6 Strawberries

2 Tablespoons of Coconut Flakes

4 Green Candles

Preparing the Cake:

Grease your 3 cake pans and line them with baking paper, preheat the oven to 175C/350F.
In a large mixing bowl beat together the butter and 350g of the sugar until it is pale and fluffy.
Add the 4 egg yolks one at a time, then add the vanilla extract.
Slowly sift in the flour, baking powder and salt , mix, and then slowly add the milk.
In a separate bowl add the egg whites and whisk them until fluffy. Add the cream of tartar and continue to whisk until peaks form. Gradually add the remaining 100g of sugar until the peaks stiffen.
Gently fold the egg whites into the cake mixture.
Pour the mixture evenly among the 3 prepared cake tins then bake in the oven for around 25 minutes.
Once cooked, leave to cool and then store in the fridge while you prepare the frosting.

Making the Pink Icing:

Beat the butter in a bowl until light, then add the natural yoghurt and vanilla.
Gently stir in the cream cheese, being careful not to over mix as this will thin the frosting making it runny.
Gradually add the icing sugar bit by bit, adding more as you need it - to thicken or sweeten the icing.
Add the red food colouring, then put the icing in the fridge to chill.

Constructing the Cake:

If needed, even out your cake layers carefully so they’re as flat and smooth as possible.
Ice the bottom layer, being careful not to go over the edges, place the next layer on top and continue the process until you have a stack of 3 cake layers.
Set aside about 3 tablespoons of icing and cover the cake in the remaining icing - this does not have to be neat.
Imagining the top of the cake as a clock, place the strawberries (with their stalks trimmed), pointed end up at 12, 2, 4, 6, 8 and 10.
Put the last bits of icing into an icing bag/pipe, using a large nozzle, pipe drops of icing between each of the strawberries around the cake.
Garnish with the green candles and a sprinkling of coconut.

Gourmet Gaming Animal Crossing:Wild World Birthday Cake

Yum, yum, yum. What a glorious birthday treat for myself! My mom can’t bake and I can’t exactly pick cakes up in stores so having something to eat in celebration of my birthday is very rare! The sponge in this cake is heavenly. It’s sticky and sweet and moist but yet light and tastes of creamy vanilla - it’s like the ultimate birthday cake recipe. The icing however makes it a little heavy, I would probably swap it for something else next time, but I guess it’s normal for most people to only eat one piece of cake at a time, unlike my usual 2 or 3. I don’t know what gifts I’m getting this year though, so I guess I should take my golden slingshot outside and wait for a parcel on a balloon to float by…




Kirby Super Spicy Curry

This request came direct from my resident taste tester as he’d been asking for a curry for a few weeks now. Superspicy Curry originally appeared in the classic Kirby’s Dream Land for the Game Boy and it gave Kirby the ability to spit fireballs. It’s never appeared in a Kirby game since (due to the invention of the ‘copy ability’ mechanic) but it does appear in Super Smash Brothers Brawl. Although I played Dream Land many, many years ago, I’m more familiar with it as it appears in Super Smash Bros. (I suck at Super Smash Bros., I cannot explain why) so that’s where I’m taking inspiration from.

Click 'Read More’ for the full recipe!


This recipe serves 2-4.

What you will need: A large pot and a hand blender.

Ingredients:

½ Red Apple

1 Large Onion

3 Cloves Garlic

1 Tablespoon Ginger

400ml / 1¾ Cup Water

Spices

Medium Curry Powder
Garam Masala
Chinese Spice Mix
Cayenne Chilli Pepper
2 Dried Birds Eye Chillies

Salt

200g / 2 Cups Tinned Tomatoes

3 Teaspoons Olive Oil

125g / ½ Cup Long Grain White Rice

Feel free to use any vegetables, meats or fish that you like. I used:

1 Small Aubergine

1 Yellow Pepper

300g / 2 Cups Prawns

Making the Curry:

Roughly chop the onion, garlic, ginger and apple and place in a pot.
Pour the water over the ingredients, bring to the boil, cover and simmer for 20-30 minutes.
Once the water has reduced, add 1 teaspoon of each of the spices and crush the dried chillies.
Add the tinned tomatoes and salt to taste, then simmer for another 10 minutes.
Add the olive oil then blend with a hand blender.
Chop the vegetables and add them to the curry base, cover and simmer until they are cooked (you may need to add more water).
Serve over sticky white rice; fire optional.



Sonic The Hedgehog – Chili Dog A La Sonic

Difficulty - 1.5

It’s a renowned fact that Sonic loves Chili Dogs, I remember it vividly as a running theme in the Sonic cartoons (Remember? That ended with that amusing oh so 90’s “Sonic Sez” feature?). I first played Sonic on my aunts Sega Mega Drive and when I was dragged to numerous house parties as a kid I would take the console with me and set it up in a bedroom and guests would drop in and play with me. Although I’m sure Social Services would have something to say about this it is one of my fondest childhood memories. Chili Dogs have appeared in numerous versions of the game and a recipe for “Chili Dog A La Sonic” was even published in the first issue of the Archie ‘Sonic The Hedgehog’ comics which I have faithfully reproduced.

Click 'Read More’ for the full recipe!

This recipe serves 6.

What you will need: A large pot and a spoon!

Ingredients:

Olive Oil

450g / 1lb Ground Beef

100g / ½ Cup White Onion (Chopped)

100g / ½ Cup Peppers (Chopped)

100g / ½ Cup Mushrooms (Chopped)

400g / 2 Cups Tinned Chopped/Crushed Tomatoes

1 Tablespoon Worcestershire Sauce

210ml / 8 fl oz Barbecue Sauce

1 Teaspoon

Chili Powder
Ground Cumin
Oregano

400g / 2 Cups Kidney Beans (Tinned or Pre-cooked)

6 Hot Dogs

6 Hot Dog Buns

Grated Cheese

Making the Chili Dogs:

Heat some olive oil in a large pot then brown the beef. Add the onions, peppers and mushroom and cook for about 5 minutes.
Pour in the can of tomatoes, add the Worcestershire sauce and the barbecue sauce and allow to simmer for 30 minutes.
Add the chili powder, ground cumin, oregano and the kidney beans. Season with salt and pepper to taste then simmer for a further hour.
Add the hot dogs to the chili sauce and cook them for 10-15 minutes. While the hot dogs cook, lightly toast the hog dog buns.
Once cooked, serve the hot dogs in the toasted buns, pour over the chili and add your favourite garnishes.

Gourmet Gaming Sonic the Hedgehog - Chili Dog A La Sonic

There’s a few ways to enjoy these Chili Dogs - if you’re a veggie you’re not alone; Sonic’s sister Sonia The Hedgehog (genius) enjoys hers as tofu-dogs while Tails prefers his smothered in melted cheese. I served mine with some rather fitting baby red onion rings. But the most important question is why aren’t chili dogs more popular?! This is officially one of my favourite things to eat now - whenever I make chili I will no longer be serving it with rice or tortillas or wedges, no screw that! Instead I’m tossing in some hot dogs. He may be blue but darn that hedgehog knows how to eat.


Myst: Uru – D'Ni Mushroom Bread




The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.

Click 'Read More’ for the full recipe!


This recipe makes 2 loaves.

What you will need: A frying pan, a large mixing bowl, a sieve and cling film/saran wrap.

Ingredients:

2 Tablespoons Butter

250g / 3 Cups Wild Mushrooms (Finely Chopped)

½ Small White Onion (Finely Chopped)

1 Tablespoon Worcestershire or Soy Sauce

2 Tablespoons Dried Rosemary

1 Tablespoon Dried Parsley

1 Cup Warm Water

1 Sachet Dried Active Yeast (7g)

1 Tablespoon Natural Yoghurt

2 Tablespoons Honey

1 Teaspoon Salt

250g / 2½ Cups Strong White Flour

Making the D'ni Mushroom Bread:

Melt the butter on a medium heat in the frying pan. Add the onion and cook for 1 minute, before adding the mushrooms.
Sauté the mushroom and onion for several minutes before turning off the heat, and adding the Worcestershire sauce, rosemary and parsley. Stir well, then set aside to cool.
Add the yeast to the cup of warm water and allow to stand for several minutes. Meanwhile, sieve the flour and salt into a large bowl. Add the natural yoghurt and honey.
Pour the warm yeast and water into the flour along with the cooled mushrooms and mix well until a dough forms. Turn the dough out onto a well floured surface and knead with floured hands.
The dough will be incredibly sticky to begin with, so gradually add small amounts of flour until it begins to feel slightly more solid. After 10-15 minutes of kneading, place the dough in a clean bowl lightly greased with olive oil. Cover the bowl with cling film/saran wrap and set in a warm place to rise for an hour.
After an hour, the dough will have doubled. Knock the dough back and divide it into two portions. Gently knead the dough again into a neat round shape and place on a prepared baking tray. Leave the dough to rise again for 30-40 minutes.
Once the dough has risen again, preheat the oven to 200C/400F. Bake the bread on the middle rack for 20-25 minutes. Allow the D'ni Mushroom Bread to cool completely before serving.

I was seriously worried about making a bread like this, but I was incredibly impressed with myself afterwards! The D'ni Mushroom Bread is so wonderfully fragrant and soft, it would compliment any platter of meats, cheeses and chutneys or ideal with fresh soups.

here a link to the bread that I helped make viewtopic.php?f=41&t=27798

If you’re curious about Myst, you can pick up the games from GOG.com, or wait for Jonathan Blow’s The Witness.

few recipes found, I made chilli I made on my own but the rest I had help want more delicious goodness visit http://www.gourmetgaming.co.uk/ for other delicious needs and yes I know these are some band name video characters and all but that the name of the recipes and I m not here to promote the site just show you where the recipes came from.


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PostPosted: Tue Dec 24, 2019 12:51 am 
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Obduction Backer

Joined: Wed Jan 16, 2013 11:06 am
Posts: 639
Location: UK: Now with added Magic
First entry for 2019:)
AlanD's exceptional toasted cheese.

I acquired this one from a tv show, but it was not a cookery show. It was about cheese, and this is the best method for making delectable toasted cheese.

1: Toast the bread lightly on both sides.
2: Spread liberally with butter on one side, right up to the edge. You can get away with margarine, but butter is so much better.
3: Grate the cheese of your choice and apply a suitable depth of grated cheese to the buttered toast.
4: Put under the grill to finish - don't put it right up under the grill, use a low level rack and toast it evenly and slowly.

Remove from grill. Admire the appearance, and the smell. Now eat it before it gets cold.

This really is so much better than throwing a store-bought cheese slice on some bread. Really.

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KI numbers:
11981 AlanD
12305 AlanDJ


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