Recipe Thread

[AngelBabe]

My pleasure it was my gran who used to put cheese in her soups
she did it with her onion soup and leek and potato also

[anc]

Special red cabbage – my grandmother’s, note the difference of ingredient cos she ran out of honey – but, oh boy, peeps absolutely love it.

Ingredients:-

1 red cabbage finely shredded – I do about 1cm strips cos I like it crunchy
1 oz butter
1 onion chopped
2 banbury aples pealed and chopped
1 tbs GOLDEN SYRUP
2 tbs malt vinegar
Juice of half a lemon
A little pinch of salt (which I don’t do)

Method:-

Melt the butter and add onion and fry till opaque/slightly browned

Add the cabbage, peeled apples and syrup and cook over gentle heat for 10 mins.
Add lemon guice, vinegar, pinch of salt if you want to, and simmer for 1-1/12 hrs and stirr occasionally.

Again this recipe can made well in advance, tastes better when re-heated and freezes brilliantly. Goes well with turkey at xmas time when timing is tight!!!!!

Also good with most other meats (chicken, pork, beef blah) and can jazz up a sausage with mash when feeling really lazy!!!

[sugarnspice]

Tagliatelle with smoked salmon in a mushroom and cream sauce

This is one I do a lot because its really quick ( 15 minutes roughly ) , I usually have everything i need in the house and you can make it for one person or in large quantities in the time it takes to boil the pasta. It also makes a small amount of salmon go a very long way so makes it a cheap dish for catering for a lot of people .
There are no quantities because I always just guess how much it needs depending on how many it is for. People who don’t like the texture of smoked salmon also love this because the texture totally changes when its cooked )

Put some oil ( i use olive oil but you could use any vegetable oil ) in a deep frying pan , sautee some sliced mushrooms ( chestnut mushrooms are good because they keep their shape and have a nutty taste ) . You can add all sorts of stuff at this stage for variations ( ie roughly chopped sundried tomatoes , kalamata olives , sliced peppers , chopped onions , fresh chillies if you want it to have a kick , red or green ( cut them into tiny bits straight into the pan with scissors to save getting the oil on your hands ) , asparagus spears ( fresh or frozen ) , frozen peas , sliced courgettes etc etc ) Just sautee what needs cooked or add stuff that just needs warmed through when the rest are cooked .

Take your vegetables off the heat and Stick your tagliatelle into boiling water for however long it says on the packet , fresh tagliatelle only takes about four minutes , dried tagliatelle takes a bit longer.

Whilst the tagliatelle is boiling go back to the vegetables , put them back on the heat and add half fat creme fraiche , and some milk or single cream or elmlea low fat alternative until you have what you judge to be enough sauce of a consistency to lightly coat the pasta ) and some vegetable stock granules ( much easier to work with than stock cubes ) to taste. Stir and simmer gently. Lay slices of smoked salmon on top of the cream sauce and let it heat , you can see the salmon change colour when its cooked and it starts to flake so dont stir it about too much or you will break it all up . It only takes a couple of minutes for the thin slices of salmon to heat. (Any bits that still look unheated then poke them under the cream and they soon heat ) You can add fresh herbs ( basil , parsley , coriander etc) and ground black pepper at this stage if you want . I don’t add salt as there is enough seasoning in the stock powder and in the salmon.

Drain the cooked tagliatelle and put it back in the pan you boiled it in , pour the sauce over it and tip the whole lot into a nice big serving dish ( preferably one you can warm in the oven for a few minutes. Don’t overheat the dish it as it dries the sauce out ) and garnish with fresh herbs if you want or lemon wedges on the edge of the dish.

I serve this with a bowl of watercress and pine nut salad with a citrus dressing ( or a flat dish of sliced tomatoes , sliced mozarella cheese and torn basil leaves drizzled with balsamic vinegar and good olive oil with some crushed garlic . The flavour of that is much improved if you make it earlier in the day and let it sit in the fridge until half an hour before you want to use it ) , garlic flat bread and fresh parmesan shavings or lemon stuffed olives.

[YourChoice]

15 minutes? It took me longer than that to read it :lol: :wink:

[sugarnspice]

:D hehe its easier to make than write about !!

[anc]

Bliddy ell you should be on masterchef – but, I gonna try it, and my printer is positively smoking! :lol: Joking apart, it sounds lovely and will give it a whirl! :D

[anc]

Another one from my grandmother which is absolutely fab………..

Onion or Leek Pie

pre-heat oven to 450 (ya see wot I mean! lol)
fill a 9″ pastry dish with pastry (shortcrust, cos they didn’t have puff then – joke intended lol)
prick and chill it pmsl it wouldn’t let me type p r i c k in lol (hence the edit!)

Skin and slice thinly 2.5lb onions or leaks and melt in a heavy sauce pan
3tbs butter with the onions.
Cool them well.

(at this point it is difficult cos I am translating from Austrian!) reckon I getting it right tho cos I cooked it loads of times!)

Then:

3 eggs beaten
1 cup of soured cream – or cream with lemon juice
tsp salt
tsp ground pepper
mix together and

and put in the pastry tin.

Top with bacon or crumbled up sausage and top with one beaten egg white.

Cook 450 for 10 mins, reduce then to 300 for half an hour.

Seems a mass of onions, but you want that many, honestly!

Anyway, this is delicious hot or cold!

[AngelBabe]

Nans special cheese and potato pie

Ingredients
8 medium sized potatoes, cleaned and diced
1 medium sized onion, peeled and diced
1 dash of milk (as desired)
2 tablespoons of butter
175g of grated mature Cheddar cheese
2 slices of tomato for garnish

1.Boil the diced onions and potatoes together.

2.Once potatoes are soft, drain and mash together with the butter and milk and slowly add 2/3 of the cheese (set aside the other 1/3).

3.When everything has combined together, spoon the mixture into a baking dish, and cover with the remaining cheese, add the tomato slices attractively in the centre.

4.Bake at 180 C / Gas 4 in the centre of the oven until the cheese has totally melted and is starting to turn a nice golden brown.

A favourite of mine growing up…total comfort food. It was always on the table when I had had a bad day in school

[AngelBabe]

A little warning before i give the recipe you will run out of friends to give this to :lol: :lol: :lol:

Friendship cake starter recipe

Use a large mixing bowl

1 cup (250g/8oz) SR flour
1 cup (300g/10 fl oz or half pint) milk
1/2 cup (125g/4 oz)sugar
2 tsp dried active yeast

I normally use a normal mug

Mix all together then leave 2 days

Continue as below

IF MIXTURE HAS BEEN GIVEN TO YOU

Day 1 – Place in a large mixing bowl and cover with a tea towel
Day 2 – Leave well alone
Day 3 – FEED – 1 cup (250g/8oz) SR flour
1 cup(300g/10 fl oz/half pint) milk
1/2 cup (125g/4 oz) sugar
stir and cover
Day 4 – Stir and cover
Day 5 – Stir and cover
Day 6 – Divide into 3 parts, 1 for cooking 1 to carry cake on 1 to give to a friend
Day 7 – ADD to 1 part – 2 cups (500g/8oz) SR flour
3/4 cup (180mls/5 ish fl oz)Vegetable Oil
1/2 tsp salt
1 tsp mixed spice
2 beaten eggs
1 cup(250g/4oz) sugar

Mix well and bake in 2lb (1kg) loaf tin 11/2 – 2 hours

Gas 2
250 -300 F
140 C

Fruit & Nut Friendship Cake

1-1/2 teaspoons baking soda
1 cup (250g/8oz) sugar
2 cups (500g/16oz) Plain flour
2/3 cup (100g/2.5fl oz) vegetable oil
2 teaspoons baking powder
1-1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup(250g/8oz) chopped apples
3 cups (750g/24 oz) starter
1 cup(250g/8oz) raisins or chopped nuts
1 egg plus 2 egg whites

mix dry ingredients in a large bowl, set aside. In another large bowl mix starter, egg and whites, sugar, oil and vanilla. Add flour mixture, apples and raisins or nuts. Pour into a greased and floured loaf pan. Bake at Gas 4, 180¡C, 350¡F for an hour. Cool, then dust with icing sugar.

[Mrs_Teapot]

you all post some delicious sounding recipes do you actually ever make them and are you all good cooks?

[Author]

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