| [Sheba_69] Wednesday, November 18, 2009 10:08:02 AM | |
|
Is it a meal/ recipe from England? It must be tasty.
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Wednesday, November 18, 2009 6:48:23 AM)| |  | Necroticist wrote: | | Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins. |
|
|
| [Necroticist] Wednesday, November 18, 2009 6:48:23 AM | |
|
Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins. |
|
| [Necroticist] Wednesday, November 18, 2009 6:20:04 AM | |
|
Chilli piccalilli:
1 cauliflower (broken into florets), 2 cucumbers, 8 oz/225g salt, 4 pints water, 2 tbsp oil, 2 large onions (finely chopped), 6 cloves garlic (crushed), 8 small dried whole chillies, 2 tbsp plain flour, 1/2 oz/15g curry powder (hot as u like), 1/2 oz/15g turmeric, 1 1/2 oz/40g english mustard powder, 1 pint of standard malt vinegar, 8 oz/225g sugar.
Place the cauliflower in a large bowl. Pare off strips from the cucumber to give a 'stripy' effect, then chop the flesh and add to the bowl. Sprinkle in the salt, add the water, stir well and leave for a good hour. Drain and rinse, then leave to drain well. Meanwhile prepare the sauce - Heat the oil in a large pan and fry the onions, garlic and chilli to soften. Stir in the flour and spices and cook for 1 min. Pour in the vinegar then add the sugar. Bring to a boil, stirring, until it thickens. Add the drained vegetables and simmer for 5 mins until 'Al Dente'. Cool and pack into decent jars with vinegar-proof lids (i wrap cling-film round the top of the jar). Leave to cool completely. Can be eaten straight away or within 3 months. (Makes approx. 2lb). |
|
| [Phantom A6] Tuesday, November 17, 2009 2:53:36 AM | |
|
 Coffee!! Coffee!! Coffee!! Coffee!! Coffee!! Coffee!!
Damnit!! Fricken service here!!   |
|
| [Necroticist] Wednesday, November 11, 2009 8:16:01 AM | |
|
Decorating The Carribean Rum & Spice Cake:
3 tbsp apricot jam, 4 tbsp icing sugar - plus extra to sprinkle, water, 2 454g packs of natural marzipan, 2 1/2 454g packs of ready-to-roll white regalice icing, green food colouring, caster sugar, a 10'' (25cm) round cake board, 1 gold candle, a metre (approx) of gold ribbon.
Warm the jam in a small pan to soften, then press through a sieve to remove any large pieces of fruit. Place the cake on the cake board and brush evenly with the apricot glaze. Sprinkle a work surface lightly with icing sugar and roll out a little of the marzipan to about 5mm (1/4 inch) thick and cover the central hole in the cake, smoothing with your fingers. Roll out the remaining marzipan to cover the top and sides, cutting a central hole and smoothing the edges together. Leave the cake for at least 24 hours to dry the surface.
Roll out the white icing to about 5mm (1/4 inch) thick on a surface dusted with icing sugar. Cover the cake as before, smoothing the centre and top, but let the icing fall in loose folds around the sides. Trim the edges with a sharp knife. Allow to dry for a further 24 hours. Colour a little of the remaining icing green, roll out thinly and cut mistletoe leaves. Mark each with a line down the centre and leave to dry over a wooden spoon to give a curved shape. Roll out tiny balls of white icing to resemble berries and roll in caster sugar to coat. Allow to dry. Mix 4 tbsp of icing sugar with water to make a smooth paste. Arrange the leaves and berries on/around the cake and fix with a small dab of icing. Fix the candle in the centre using icing as a base, and arrange the ribbon around the cake.
(A lot of effort/expense...but this will win prizes...lol) |
|
| [Necroticist] Tuesday, November 10, 2009 3:18:36 PM | |
|
Anytime! I know my stuff and am trying to get a few good winter recipes in...if you or anyone else has requests - plz ask. It only takes a few mins of my day. :)
[Show/Hide Quoted Message] (Quoting Message by Becks from Tuesday, November 10, 2009 2:27:21 PM)| | | Becks wrote: | | Ooooh yum, I love yorkshire puddings, thanks for sharing Necro!
| | | Necroticist wrote: | | Yorkshire Puddings:
4 oz (100g) plain flour, 1/4 level tsp salt, 1 egg, 1/2 pint milk/water (mixed), approx 1 oz lard/dripping.
In a jug or bowl, sift the flour anf salt, make a well in the centre and add the egg and half the milk/water mix. Beat/whisk intil a smooth mixture - a good 3 - 5 mins. Add the rest of the milk/water - continue to beat until well mixed. Leave to stand for a good half hour. Melt the lard in a suitable tin and make sure it gets HOT. Pour the mixture in and cook on the top shelf at 400f/200c/mk6 for about 30 - 40 mins until risen and golden brown.
Tips - you can add a heaped tsp of cornflour with the plain flour - makes the pudding a little lighter. Also a tsp of mustard powder can be added to change the flavour a bit. |
|
|
|
| [Becks] Tuesday, November 10, 2009 2:27:21 PM | |
|
Ooooh yum, I love yorkshire puddings, thanks for sharing Necro!
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Tuesday, November 10, 2009 6:37:58 AM)| | | Necroticist wrote: | | Yorkshire Puddings:
4 oz (100g) plain flour, 1/4 level tsp salt, 1 egg, 1/2 pint milk/water (mixed), approx 1 oz lard/dripping.
In a jug or bowl, sift the flour anf salt, make a well in the centre and add the egg and half the milk/water mix. Beat/whisk intil a smooth mixture - a good 3 - 5 mins. Add the rest of the milk/water - continue to beat until well mixed. Leave to stand for a good half hour. Melt the lard in a suitable tin and make sure it gets HOT. Pour the mixture in and cook on the top shelf at 400f/200c/mk6 for about 30 - 40 mins until risen and golden brown.
Tips - you can add a heaped tsp of cornflour with the plain flour - makes the pudding a little lighter. Also a tsp of mustard powder can be added to change the flavour a bit. |
|
|
| [Necroticist] Tuesday, November 10, 2009 6:48:51 AM | |
|
Pickled Onions:
1/4 oz black peppercorns, 1/4 oz whole allspice, 1/4 oz cinnamon (sticks), 3 - 4 whole cloves, 1 pint of vinegar, small onions, salt.
Add the spices to the vinegar in a decent pan and boil for around 8 mins. Strain and allow to cool completely before using. Peel the onions carefully, cover with salt and leave for 24 hours. Rinse thoroughly and pack into clean jars. Cover with the cool vinegar. Store with a cling film cover under the lid - should be edible in about 3 weeks - 1 month.
(My Granpa's recipe...i'm taking no credit there). :) |
|
| [Necroticist] Tuesday, November 10, 2009 6:37:58 AM | |
|
Yorkshire Puddings:
4 oz (100g) plain flour, 1/4 level tsp salt, 1 egg, 1/2 pint milk/water (mixed), approx 1 oz lard/dripping.
In a jug or bowl, sift the flour anf salt, make a well in the centre and add the egg and half the milk/water mix. Beat/whisk intil a smooth mixture - a good 3 - 5 mins. Add the rest of the milk/water - continue to beat until well mixed. Leave to stand for a good half hour. Melt the lard in a suitable tin and make sure it gets HOT. Pour the mixture in and cook on the top shelf at 400f/200c/mk6 for about 30 - 40 mins until risen and golden brown.
Tips - you can add a heaped tsp of cornflour with the plain flour - makes the pudding a little lighter. Also a tsp of mustard powder can be added to change the flavour a bit. |
|
| [Necroticist] Tuesday, November 10, 2009 6:26:58 AM | |
|
Carribean Rum & Spice Cake:
9 oz (250g) sultanas, 9 oz (250g) raisins, 5 oz (140g) chopped dates, 3 1/2 oz (100g) glace cherries - halved, 3 oz (100g) glace ginger - chopped, 6 tbsp dark rum, finely grated rind and juice of 1 lime, 7 oz (200g) unsalted butter, 7 oz (200g) dark muscovado cane sugar, 4 medium eggs, 5 oz (140g) plain flour, 1 tsp ground allspice, 1/2 tsp grated nutmeg, 2 oz (55g) dessicated coconut, 2 oz (55g) chopped brazil nuts.
Place the sultanas, raisins, cherries and ginger in a large bowl. Add the rum. lime juice and zest, cover and leave at room temperature overnight.
Preheat an oven to 150c/300f/mk2. Line a 9'' (23cm) cake tin with non-stick paper. Place an empty 400g can in the centre, fill with baking beans and wrap with more non-stick paper.
Beat the butter and sugar together until light and 'fluffy'. Gradually add the eggs, beating hard after each addition (if the mixture looks like it's gonna curdle/seperate - beat in a tbsp of flour to stabilise). Sift together the flour, allspice & nutmeg, then fold lightly and evenly into the mixture. Stir in the coconut, brazils and soaked fruit. Spoon the mixture into the tin (making a 'ring' cake..) and level the surface.
Bake for 2 - 2 1/2 hours until a golden brown (use the skewer test - insert a metal skewer into the centre = comes out clean it's cooked). Cool the cake in the tin, turn out carefully, remove the paper and wrap in greaseproof paper and foil to store.
Decorating it for xmas will be in a further post. |
|
| [Metalsteelz] Monday, November 09, 2009 8:14:44 PM | |
|
| awesome videos!
and yummy food there xD :P |
|
| [Necroticist] Sunday, November 08, 2009 4:22:05 AM | |
|
Beef Carbonnade:
1 1/2 lb cubed beef, 3 tbsp seasoned plain flour, 1 tbsp oil, 1 oz (25g) butter, 2 medium onions (sliced), 1 clove garlic (crushed), 1/2 pint (300ml) beef stock, 1 tbsp tomato puree, 1 tbsp english mustard, 1 tbsp red wine vinegar, 1/2 pint (300ml) guinness, 1 tsp brown sugar, 1 bouquet garni (readily available - looks like a herbal teabag), salt and freshly ground black pepper, 2 carrots (cut into chunks), 2 parsnips (cut into chunks).
Pre-heat an oven to 325f/170c/mk3. Coat the beef with the seasoned flour. Heat the oil and butter in an ovenproof casserole and brown the beef. (Can also be done in a large pan - then add to casserole dish). Add the onions and garlic and cook for 2 - 3 mins. Stir in the stock and add the tomato puree, mustard , vinegar, guinness, sugar, bouquet garni and season to taste. Bring to a boil, cover and cook in the oven for 1 hour. Add the carrots and parsnips and cook for a further hour.
Serve with garlic & herb croutons (Mix 1/2 oz (25g) butter with 1 or 2 cloves crushed garlic and 1 tbsp freshly chopped parsley. Slice half a french stick into 8 pieces. Lightly toast one side and spread the butter on the other side. Toast until golden). Arrange the croutons on the casserole and serve with potatoes and seasonal vegetables.
(Mustard croutons could be used = mix 1/2 oz (25g) butter with 1 tbsp dijon mustard - proceed as above). |
|
| [hellrider 31038] Saturday, November 07, 2009 7:22:01 PM | |
|
|
| [Necroticist] Friday, November 06, 2009 5:21:28 AM | |
|
Salmon with Whisky Sauce and Clapshot:
1 swede (about 500g (1lb 2oz), 500g (1lb 2oz) floury potatoes, salt and black pepper, 1 small onion - chopped, 85g (3oz) butter, 4 tbsp hot milk, 3 tbsp chopped chives, pinch of fresh grated nutmeg, 4 salmon fillets, 1 tbsp sunflower oil, 100ml (3 1/2floz) scotch whisky, 3 tbsp double cream.
Peel the swede and potatoes - cut into even sized chunks. Bring a large pan of salted water to the boil and add the swede, potato & onion. Bring back to a boil then simmer for 15 mins until well tender. Drain the veg well & mash with 40g (1 1/2oz) butter and the hot milk until pretty smooth - leave a little 'texture' tho. Stir in the chives and season to taste with the salt, pepper & nutmeg.
Meanwhile - season the salmon fillets with salt & pepper then heat 15g (1/2 oz) butter with the oil in a wide pan and fry the salmon skin side down for about 6 - 8 mins. Turn and cook for another 4 - 6 mins (depends on thickness). Lift onto warmed plates.
Add the whisky to the pan and boil until it reduces to a 'syrup'. Reduce the heat & add the cream and whisk in the remaining butter a little at a time until you have a smooth sauce. Spoon over the salmon and serve with the clapshot and a green vehetable (beans are good).
Tip - to keep the clapshot warm while salmon is cooking, cover with a tea-towel - not a lid = stops them going 'soggy'. |
|
| [joedraper] Friday, November 06, 2009 2:07:10 AM | |
|
I want cake Spa... ok lets compromise lol\
This doubles as your birthday cake too btw!
[Show/Hide Quoted Message] (Quoting Message by spapad from Thursday, November 05, 2009 9:34:36 PM)| | | spapad wrote: | | | Is this a cafe? Where is Shadow? I don't want cake, no coffee, no treats, Just give me a fine Beer Damnit! LOL |
|
|
| [hellrider 31038] Thursday, November 05, 2009 10:17:34 PM | |
|
cheers 
[Show/Hide Quoted Message] (Quoting Message by spapad from Thursday, November 05, 2009 9:34:36 PM)| | | spapad wrote: | | | Is this a cafe? Where is Shadow? I don't want cake, no coffee, no treats, Just give me a fine Beer Damnit! LOL |
|
|
| [spapad] Thursday, November 05, 2009 9:34:36 PM | |
|
| Is this a cafe? Where is Shadow? I don't want cake, no coffee, no treats, Just give me a fine Beer Damnit! LOL |
|
| [hellrider 31038] Thursday, November 05, 2009 5:16:47 PM | |
|
todays special A DOSE OF PAAAAAAAAINKILLLLLLLLLLLLLEEEEERRRRRRRR
Edited at: Thursday, November 05, 2009 5:17:10 PM |
|
| [Becks] Thursday, November 05, 2009 12:46:14 PM | |
|
Sounds yum Necro! Thanks for sharing 
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, November 05, 2009 6:53:01 AM)| | | Necroticist wrote: | | Kashmiri Chicken Curry:
1 medium onion - chopped, 2 oz (55g) butter, 2 tsp cumin seeds, 2 cloves garlic - crushed, 1'' (2.5cm) fresh ginger - grated, 2 tbsp tomato puree, 1 tsp chilli powder, 1 tsp paprika, 1/2 tsp turmeric, 1 tsp salt, 4 chicken breast fillets - cut into chunks, 1 bay leaf, 1 cinnamon stick, 2 1/2 floz (75ml) coconut cream (or single cream if preffered), 3 1/2 oz (100g) cashew nuts.
Melt the butter in a large pan and fry the onion until soft and lightly browned. Add the cumin, garlic & ginger - fry for about 1 min. Add the tomato puree, turmeric, salt and 7 floz (200ml) water - bring to a boil. Reduce heat and simmer for 10 mins.
Add the chicken and bay leaf, break the cinnamon stick in half and add. If the sauce looks too dry add a little more water. Reduce heat to a slow simmer, cover the pan and leave for about 15 mins to make sure chicken is cooked through.
In a heavy based pan - heat well and toast the cashew nuts until a nice golden brown. Stir into the curry with the cream of choice. Garnish with finely chopped coriander if u wish. Serve with Pilau rice & Naan bread.
(Remove the cinnamon & bay leaf before seving....). |
|
|
| [Necroticist] Thursday, November 05, 2009 8:41:52 AM | |
|
| Few more to come..Joe requested a cake...might have to make that 2 posts tho.... |
|
| [Necroticist] Thursday, November 05, 2009 6:53:01 AM | |
|
Kashmiri Chicken Curry:
1 medium onion - chopped, 2 oz (55g) butter, 2 tsp cumin seeds, 2 cloves garlic - crushed, 1'' (2.5cm) fresh ginger - grated, 2 tbsp tomato puree, 1 tsp chilli powder, 1 tsp paprika, 1/2 tsp turmeric, 1 tsp salt, 4 chicken breast fillets - cut into chunks, 1 bay leaf, 1 cinnamon stick, 2 1/2 floz (75ml) coconut cream (or single cream if preffered), 3 1/2 oz (100g) cashew nuts.
Melt the butter in a large pan and fry the onion until soft and lightly browned. Add the cumin, garlic & ginger - fry for about 1 min. Add the tomato puree, turmeric, salt and 7 floz (200ml) water - bring to a boil. Reduce heat and simmer for 10 mins.
Add the chicken and bay leaf, break the cinnamon stick in half and add. If the sauce looks too dry add a little more water. Reduce heat to a slow simmer, cover the pan and leave for about 15 mins to make sure chicken is cooked through.
In a heavy based pan - heat well and toast the cashew nuts until a nice golden brown. Stir into the curry with the cream of choice. Garnish with finely chopped coriander if u wish. Serve with Pilau rice & Naan bread.
(Remove the cinnamon & bay leaf before seving....). |
|
| [Necroticist] Thursday, November 05, 2009 6:19:16 AM | |
|
Bangers & Mash with a Red Onion/Mustard Gravy:
1kg (2lb 4oz) potatoes (maris piper are perfect), salt & freshly ground black pepper, 1/4 pint (150ml) milk, 1/2 oz (15g) butter, 8 good pork sausages, 2 tbsp olive oil, 1 medium red onion - thinly sliced, 2 tbsp plain flour, 400ml (14 floz) good chicken stock, 1 tbsp wholegrain mustard (or a tbsp of worcestershire sauce for a different flavour).
Peel the spuds and cut into chunks, boil in salted water for about 20 mins or until tender. Drain well, return to the pan. Heat the milk until almost boiling - add to the potatoes and mash well with the butter, add black pepper to taste.
While the spuds are cooking, grill (or fry) the sausages until well cooked and the skins are a golden brown - turn frequently. Drain on kitchen paper to get rid of excess fat. Keep warm when making the gravy.
Heat the oil in a decent pan & fry the onions until soft and lightly browned. Stir in the flour and cook for about 1 min. Add the stock & stir until boiling. Cook, stirring, for about 2 mins, reduce to a simmer and add the mustard (or worcestershire sauce) & season to taste. Serve with the bangers & mash. If you must garnish - try finely chopped chives. |
|
| [CountessErzebethBathory9] Monday, November 02, 2009 7:49:15 PM | |
|
HI!! Shadow..Hope all is well with U and Ellie and the Family...Thanx also for always replying to me when i posted at ur cafe and of course to Ellie also...Ur both sweet and thoughtful friends..but, am quitting the priest cafe ..so the position is open... TC the both of you..
 
|
|
| [Necroticist] Monday, November 02, 2009 11:21:34 AM | |
|
| Hi cafe ppl - hope all is well - i ain't been around a lot (busy) but have been asked to give out xmas cake and winter recipes - will do as soon as i can . TC all. |
|
| [hellrider 31038] Monday, November 02, 2009 12:28:27 AM | |
|
special of the day JUDAS PRIEST HEAVY MEEETTT TTTAAALLL IN YOUR FACE
CRANK IT
Edited at: Monday, November 02, 2009 12:31:26 AM |
|
| [CountessErzebethBathory9] Sunday, November 01, 2009 2:42:26 PM | |
|
Thanx Shadow..Am glad u, at least appreciated it..Here just for you and Ellie...Seafood Paella..and a Bottle of Champagne and to top it off Chocolate dessert..Enjoy..
 
[Show/Hide Quoted Message] (Quoting Message by ShadowVT from Sunday, November 01, 2009 1:44:22 AM)| | | ShadowVT wrote: | | wow Lady B you are really good @ this mmmmmmm
xxxxxxxxxxxxxxxxxxxxxxxxxxxxx |
|
|
| [ShadowVT] Sunday, November 01, 2009 1:44:22 AM | |
|
wow Lady B you are really good @ this mmmmmmm
xxxxxxxxxxxxxxxxxxxxxxxxxxxxx |
|
| [CountessErzebethBathory9] Saturday, October 31, 2009 8:04:32 PM | |
|
Sorry Ron if i wasnt here this morning,,since its Halloween,,i was stirring my witches brew pot for all of you my Goulish Friends..It takes time and only served at Nite..so Enjoy...
ur Bloody Mary....Brain stew...and something special for all of you ..
    
[Show/Hide Quoted Message] (Quoting Message by ron h from Saturday, October 31, 2009 7:01:16 AM)| | | ron h wrote: | | | What does a guy have to do to get some brain stew or a bloody Mary around here??? |
|
|
| [Phantom A6] Saturday, October 31, 2009 7:40:28 AM | |
|
Dancin' on the table just for the girls!!
[Show/Hide Quoted Message] (Quoting Message by ron h from Saturday, October 31, 2009 7:01:16 AM)| | | ron h wrote: | | | What does a guy have to do to get some brain stew or a bloody Mary around here??? |
|
|
| [ron h] Saturday, October 31, 2009 7:01:16 AM | |
|
| What does a guy have to do to get some brain stew or a bloody Mary around here??? |
|
| [Necroticist] Monday, October 26, 2009 9:11:17 AM | |
|
Bit early - but here goes...
'Bonfire Hotpot' -
14oz/400g braising steak (cubed), 2 tbsp sunflower oil, 1 large onion (sliced), 1 clove garlic (crushed), 2 sticks celery (sliced), 1 orange pepper (seeded/diced), 1/2 tsp crushed dried chillies, 400g can of chopped tomatoes, 14 floz/400 ml beef stock, 420g can of kidney beans (drained), 420g can of cannellini beans (drained), salt & pepper, parsley if u feel the need to garnish.
Trim the beef, fry The onion in hot oil over a fairly high heat, stirring well until a nice golden-brown. Add the beef and cook until coloured all over. Add the garlic and celery - cook for another minute or so. Add the pepper, chillies, tomatoes, stock, drained beans & season well. Bring to the boil, reduce the heat and simmer for 30 mins or until beef is tender. Adjust the seasoning to taste, garnish if u wish - serve in wide bowls with garlic bread...is great for mopping up the juices.
That and a firework display should make everyone happy....lol. |
|
| [CountessErzebethBathory9] Monday, October 26, 2009 8:03:33 AM | |
|
Good Morning all...Sorry if am not here often..but today am here..so,heres some coffee and breakfasts to go..Enjoy..
Here Necro,ur coffee..a bit late but none the less..Hope ur gonna feel better..
 
  
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Monday, October 26, 2009 2:58:55 AM)| | | Necroticist wrote: | | | Again - coffee plz - am nursing a wee hangover.....heh |
|
|
| [Necroticist] Monday, October 26, 2009 2:58:55 AM | |
|
| Again - coffee plz - am nursing a wee hangover.....heh |
|
| [Necroticist] Saturday, October 24, 2009 1:31:18 AM | |
|
| Gimme coffee - bloody cat had me up at 6.45 AM....lil sod... |
|
| [Goliath29] Thursday, October 22, 2009 4:56:17 PM | |
|
|
| [HOT ROCKIN' METAL GODDESS] Thursday, October 22, 2009 3:37:53 PM | |
|
Baklava Recipe:
2 packages (16oz each) fillo dough - thawed according to package directions
4 sticks butter melted
Filling:
4 cups walnuts chopped
1/2 cup sugar
1 dash vanilla
Layer one whole package of fillo dough sheet by sheet with melted butter brushed between each one.
Layer filling mixture over dough.
**Preheat oven to 350F
Layer 2nd package of fillo dough with butter brushed between each layer on top of the filling.
Cut carefully into diamonds BEFORE baking baklava. Cut in diagonals first then cut straight down in even rows to form diamond shape.
Bake at 350 for 45-60 minutes until brown through the top layers to the filling.
Start making the syrup while the baklava is baking.
SYRUP:
3 cups sugar
2 cups water
1 cup light Karo syrup
1 dash vanilla
Cook sugar, water, and Karo syrup until boiling. Then simmer and add a dash of vanilla. Pour over baked baklava.
** Get the biggest pastry natural bristle pastry brush you can find, it'll make brushing the butter between the layers much easier! |
|
| [Goliath29] Thursday, October 22, 2009 1:10:16 PM | |
|
| I am interested Hot!! Shoot it my way please. |
|
| [HOT ROCKIN' METAL GODDESS] Thursday, October 22, 2009 12:50:29 PM | |
|
DF, you had me at PEANUT BUTTER! Shoot me the recipe - I'd love to try it. I make an awesome baklava if anyone is interested in the recipe.
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Thursday, October 22, 2009 8:00:35 AM)| | | Deep Freeze wrote: | | I actually made an incredibly delicious peanut butter pie on Tuesday!!! Absolutely wonderful. Chocolate graham cracker crust, too! SO good! It was a hit, I can assure you!
| | | HOT ROCKIN' METAL GODDESS wrote: | | I love the idea of posting recipes since I love to cook but I really love to bake! Maybe a different thread though so you can browse through the recipes and others can ignore the topic if they wish?
| | | Necroticist wrote: | | | Just a thought...but would this be the place to trade/post recipes? Or should that be another thread. What u think? |
|
|
|
|
| [Goliath29] Thursday, October 22, 2009 12:36:40 PM | |
|
| I love to cook. And I do it well. |
|
| [Necroticist] Thursday, October 22, 2009 10:43:40 AM | |
|
| Talking of which - i need to go prep a bit - Nasi Goreng tonite.... |
|
| [Necroticist] Thursday, October 22, 2009 9:37:09 AM | |
|
Cooking is one thing i excell at...hehe - i've served that recipe to loads....one pumpkin full suits 4 ppl - unless ur a pig like me or my son...lol. U can use black marker pen to put the usual 'face' on the shell - makes it more 'with the season'
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Thursday, October 22, 2009 9:24:59 AM)| | | Deep Freeze wrote: | | Ah! Lesson learned, my friend!!! I shall give it a try!
| | | Necroticist wrote: | | Curry POWDER doth not a curry make...it's all in the spices...any 'powder' is a general mix/blend
| | | Deep Freeze wrote: | | Oh I believe you! I did not see any curry powder in the ingredients......?
| | | Necroticist wrote: | | Trust me DF - it tastes awesome....is one of my fave dishes...
| | | Deep Freeze wrote: | | HA!! Wonderful! Looks like we will have to try it. The Princess said it sounds awesome.
| | | Necroticist wrote: | | | Was that OK? lol |
|
|
|
|
|
|
|
| [Deep Freeze] Thursday, October 22, 2009 9:24:59 AM | |
|
Ah! Lesson learned, my friend!!! I shall give it a try!
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, October 22, 2009 9:23:09 AM)| | | Necroticist wrote: | | Curry POWDER doth not a curry make...it's all in the spices...any 'powder' is a general mix/blend
| | | Deep Freeze wrote: | | Oh I believe you! I did not see any curry powder in the ingredients......?
| | | Necroticist wrote: | | Trust me DF - it tastes awesome....is one of my fave dishes...
| | | Deep Freeze wrote: | | HA!! Wonderful! Looks like we will have to try it. The Princess said it sounds awesome.
| | | Necroticist wrote: | | | Was that OK? lol |
|
|
|
|
|
|
| [Necroticist] Thursday, October 22, 2009 9:23:09 AM | |
|
Curry POWDER doth not a curry make...it's all in the spices...any 'powder' is a general mix/blend
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Thursday, October 22, 2009 9:20:26 AM)| | | Deep Freeze wrote: | | Oh I believe you! I did not see any curry powder in the ingredients......?
| | | Necroticist wrote: | | Trust me DF - it tastes awesome....is one of my fave dishes...
| | | Deep Freeze wrote: | | HA!! Wonderful! Looks like we will have to try it. The Princess said it sounds awesome.
| | | Necroticist wrote: | | | Was that OK? lol |
|
|
|
|
|
| [Deep Freeze] Thursday, October 22, 2009 9:20:26 AM | |
|
Oh I believe you! I did not see any curry powder in the ingredients......?
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, October 22, 2009 9:18:31 AM)| | | Necroticist wrote: | | Trust me DF - it tastes awesome....is one of my fave dishes...
| | | Deep Freeze wrote: | | HA!! Wonderful! Looks like we will have to try it. The Princess said it sounds awesome.
| | | Necroticist wrote: | | | Was that OK? lol |
|
|
|
|
| [Necroticist] Thursday, October 22, 2009 9:18:31 AM | |
|
Trust me DF - it tastes awesome....is one of my fave dishes...
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Thursday, October 22, 2009 9:11:49 AM)| | | Deep Freeze wrote: | | HA!! Wonderful! Looks like we will have to try it. The Princess said it sounds awesome.
| | | Necroticist wrote: | | | Was that OK? lol |
|
|
|
| [Deep Freeze] Thursday, October 22, 2009 9:11:49 AM | |
|
HA!! Wonderful! Looks like we will have to try it. The Princess said it sounds awesome.
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, October 22, 2009 9:06:20 AM)| | | Necroticist wrote: | | | Was that OK? lol |
|
|
| [Necroticist] Thursday, October 22, 2009 9:06:20 AM | |
|
|
| [Necroticist] Thursday, October 22, 2009 9:03:08 AM | |
|
Green Thai Curry Cooked In A Pumpkin -
1 small/medium pumpkin. 1 tbsp sunflower oil, 4 chicken breast fillets (cubed), 1 clove garlic (crushed), 1'' fresh ginger root (peeled and grated), 1 small chilli (green is good - seeds removed - finely chopped), 4 tbsp fresh coriander (finely chopped), Rind (grated) & juice of 1 lime, 1 400ml can of coconut milk (NOT light..), 1/4 pint/150ml chicken stock, 1 green pepper (cored, de-seeded, sliced), 1 medium courgette(sliced)
Remove the top from the pumpkin & scoop out all the seeds - Scoop out some of the flesh - take care not to pierce the skin. (Seeds btw u can shove on a baking tray- drizzle with olive oil and salt - roast for 4 - 6 mins in the oven - great/nutritious snack), Cube the pumpkin flesh u have removed.
Heat an oven to 170c/325f/mk3 - Place the scooped out pumpkin in a tray and cook for 30 mins.
Meanwhile - heat the oil in a large pan, cook the cubed chicken til turning white, add the garlic, ginger, chilli, coriander lime juice & rind. Stir well.
Add the coconut milk & stock - bring to a simmer & season to taste. (salt & pepper for the numb-nuts...lol)
Add the green pepper, courgette & cubed pumpkin.
Pour the mix into the semi-cooked pumpkin - replace the lid and cook for a further 20 - 40 mins (depending on size). The pumpkin should be soft but not collapsing.
I serve it with Jasmine rice...perfect! And as u serve it scoop more of the flesh out as it will have absorbed all the thai flavours.
Enjoy! Edited at: Thursday, October 22, 2009 9:04:32 AM
Edited at: Thursday, October 22, 2009 9:05:47 AM |
|
| [Deep Freeze] Thursday, October 22, 2009 8:35:45 AM | |
|
Oh!!! Sounds GREAT!! Send it along, mate!
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, October 22, 2009 8:30:18 AM)| | | Necroticist wrote: | | No - what i meant was - i have a recipe 'thai chicken curry cooked in the pumpkin shell' - is a MUST here on Halloween...so tasty..
| | | Deep Freeze wrote: | | HAAAAAAAHAHAHAHAHHAHAHAHHAAAAA!!!! *ouch* I say old man, you are a multi-talented fellow, aren't you???? HA!!!!!!!!!!!
| | | Necroticist wrote: | | Make it..yeah - i lay em like a chicken...lol
| | | Deep Freeze wrote: | | Pumpkin recipe???? You actually make a pumpkin??? HA!!!!!!!!!!
| | | Necroticist wrote: | | | Well - i PM'd Koen..i'll wait and see what he says...but u HAVE to get my pumpkin recipe B4 Halloween....lol |
|
|
|
|
|
|
| [Necroticist] Thursday, October 22, 2009 8:30:18 AM | |
|
No - what i meant was - i have a recipe 'thai chicken curry cooked in the pumpkin shell' - is a MUST here on Halloween...so tasty..
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Thursday, October 22, 2009 8:28:24 AM)| | | Deep Freeze wrote: | | HAAAAAAAHAHAHAHAHHAHAHAHHAAAAA!!!! *ouch* I say old man, you are a multi-talented fellow, aren't you???? HA!!!!!!!!!!!
| | | Necroticist wrote: | | Make it..yeah - i lay em like a chicken...lol
| | | Deep Freeze wrote: | | Pumpkin recipe???? You actually make a pumpkin??? HA!!!!!!!!!!
| | | Necroticist wrote: | | | Well - i PM'd Koen..i'll wait and see what he says...but u HAVE to get my pumpkin recipe B4 Halloween....lol |
|
|
|
|
|
