Recipe Thread

[AngelBabe]

no it has to be HP Fruity Sauce
just had some on my quorn sausage sandwhiches it was yummy mmmmmmmmmmmmmmmmm

[anc]

@jen_jen wrote:

@anc wrote:

Condiment – gotta be HP brown sauce! :D

Or Lea & Perrins table sauce :D

I put that ‘in’ mine! :lol:

And also, sometimes I put tom ketchup on my plate too when I can’t decide! :lol:

[AngelBabe]

Broccoli & Cheese Soup

4 medium potatoes, peeled and diced
3 broccoli heads
4 tablespoons double cream
1 medium onion, chopped
4 table spoons of grated cheese
600ml vegetable stock
salt and pepper
1 teaspoon vegetable oil
1 pinch finely chopped parsley

Cut the florets off the broccoli head and peel the stalk, trying not to waste any of the broccoli dice the stalk.

Fry the onion in the vegetable oil until soft, without colour, in a large pot. Add the potatoes, broccoli, vegetable stock, seasoning and parsely and cover with the pot lid and simmer until potatoes and broccoli are soft.

Allow to cool slightly and blend until soup is smooth without lumps. Add double cream & cheese and stir. Soup may need to be heated slighty before serving.

[anc]

What type of cheese? ie cheddar or blue? cos I am sure the chef up the road used blue?! :?

[AngelBabe]

i tend to used either red lecister or mature chedder but i guess you can use any cheese ya like :lol:

[AngelBabe]

QUEEN’S PUDDING.

• 8 or 10 fine, juicy apples, pared and cored.
• 1/2 pound macaroons, pounded fine.
• 2 table-spoonfuls sugar.
• 1/2 teaspoonful cinnamon.
• 1/2 cup crab-apple, or other sweet firm jelly, like quince.
• 1 table-spoonful brandy.
• 1 pint of milk.
• 1 table-spoonful best flour or corn-starch.
• Whites of 3 eggs. A little salt.

Put the apples into a pudding-dish, well buttered; fill half full of water; cover closely and steam in a slow oven until so tender that a straw will pierce them.

Let them stand until cold, covered.

Then drain off the water.

Put into each apple a spoonful of jelly, and a few drops of brandy; sprinkle with cinnamon and sugar.

Cover again and leave alone for ten minutes.

Scald the milk, and stir in the macaroons, the salt, the flour wet in a little cold milk.

Boil all together one minute.

Take from the fire; beat for a few minutes, and let it cool before whipping in the beaten whites.

Pour over the apples, and bake half an hour in a moderate oven.

[anc]

ooooooo sounds nice, will give that one a bash, reminds me of baked apples my grandmother used to make:

core an apple (obviously per person)
fill the core with raisons and saltanas mixed with cinamon to taste – I reckon only a teaspoon for the whole lot, not for each one cos it is a strong flavour
bake for about half an hour in lowish heat – can’t remember what temp cos it was done in an aga, around 160 I imagine
serve with custard

easy peasy! :D

[AngelBabe]

Grilled bananas with rosemary, toffee sauce and instant ice cream

For the grilled bananas
4 large bananas
4 sprigs rosemary

For the toffee sauce
150 g butter
150 g dark brown sugar
2 tbsp black treacle
2 tbsp golden syrup
200 ml double cream

For the ice cream
4 bananas
1/4 tsp vanilla extract
3-4 tbsp sweetener or sugar, to taste
150 ml buttermilk

1. First freeze the bananas for the ice cream: peel the bananas for the ice cream, cut into chunks and freeze.

2. Preheat the barbecue or grill.

3. For the grilled bananas: insert a sharp knife in one end of each unpeeled banana and insert a rosemary sprig. Place the bananas onto the barbecue and cook for 3-4 minutes on each side, or until the skin is dark brown and starting to split.

4. To make the toffee sauce: melt the butter, sugar, treacle, golden syrup and cream in a pan over a medium heat and bring to the boil.

5. To make the ice cream: Place the frozen banana chunks into a food processor and blend until smooth. Add the vanilla, sweetener and half the buttermilk and process for a few seconds. With the motor still running pour in the remaining buttermilk in a thin steady stream. Let the machine run until the mixture is smooth and creamy.

6. To serve: remove the rosemary from the bananas and cut them open, leaving the skin on. Put a good spoonful of toffee sauce and a scoop of the ice cream on top. Serve straight away.

And no breast milk thankfully :lol: :D

[AngelBabe]

Minted Lamb Shanks

4 to 6 pounds lamb shanks, cracked

Water

3/4 cup dry white wine

2 tablespoons each lemon juice and chopped parsley

2 cloves garlic, minced or pressed

1/3 cup honey

1 teaspoon salt

1 1/2 teaspoons chopped fresh or dry mint

Place lamb shanks in enough water to cover; simmer, covered, until fork tender (about 45 minutes).
Drain and let cool.
Combine wine, lemon juice, parsley, garlic, honey, salt, and mint.
Place shanks in a deep bowl, pour marinade over shanks, cover, and refrigerate for at least 4 hours or until next day.
Lift shanks from marinade and drain briefly (reserve marinade).
Place on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting occasionally with reserved marinade, for about 30 minutes or until lamb is well browned and very tender when pierced.

[anc]

Roasted shoulder of lamb:-

Cut the shoulder in several places through to the meat and add quarter of a clove of garlic in them. Really squidge them in.

Make a gravy with 2 glasses of red wine and two chicken oxo cubes and a little pepper to make about 2 pints!

Add one tsp of thyme and rosemary.

Peel and slice abuot 6 potatoes and 4 onions.

Layer the potatoes and onions. Put on the lamb and pour over your gravy mixture, if there is not enough, pour on hot water until only just covered.

Cook on low heat, I reckon about 140, ,uncovered, for about 4 hours – then all you have to do is veggies!

[Author]

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