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[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] 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 
Thank you Goddess!
[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)
[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] 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] 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] 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] 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] 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] Thursday, October 22, 2009 9:06:20 AM 
Was that OK? lol
[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] 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)
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