Recipe Thread

[Mrs_Teapot]

Actually have to fess up, :? today I went to:

http://www.cookfood.net/shops/harrogate

I got their Chocolate and Raspberry Roulade for dessert for “the” dinner on Saturday… I know its cheating…I will make the main course, although they do a lovely Salmon Terrine which I might go and get tomorrow for the starter.

All their stuff is made fresh and then frozen so all I have to do is defrost… shhhh dont tell.

(I will own up if asked on the night,,, I think :? )

Looks good huh?

Teapot :D

[AngelBabe]

@mrs_teapot wrote:

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

ive made a few of them Mrs Teapot, and im not a bad cook but im no chef either :D

[Mrs_Teapot]

@angelbabe wrote:

@mrs_teapot wrote:

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

ive made a few of them Mrs Teapot, and im not a bad cook but im no chef either :D

I wil make some of the recipes you posted and report back…. specially the malteser cheese cake… sounds yummy :lol:

Teapot

[anc]

I honestly have made all of mine, which is why I have typed them out, all be-it haphazardly on here!

Bleedin ell Angel how many ingredients and days ya got?!! lol :D

As for that malteser one, I am deffo gonna have to buy a couple of boxes of them extra! lol

I printed out 3 of the recipes, but I think I am going to wait, so I can print out any more that hopefully are shared, and print out just once! Think the printer needs a holiday! :lol:

[AngelBabe]

Beetroot Soup
Two Large Beetroots per person
Half an Onion per person
1 clove of garlic per person
1 Teaspoon of powdered stock or enough stock to cover the beetroot
Some sprigs of thyme
Black pepper and perhaps a pinch of salt
Cream/Creme Fresh or yogurt

Fry up the onions and then garlic until browned

Coat with stock and add the sliced beetroot

Throw in the herbs and pepper

Cook until beetroot is soft

Either liquidize or leave chunky or use a potato masher to for a
chunky-ish soup

Serve with Cream/Creme Fresh or yogurt

[anc]

@angelbabe wrote:

glad ya like them

Cheesy Vegetable Smooth Soup
any cheese will do as it all melts.
Ingredients
1x 1lb Fresh Mixed Veg (swede,carrots, cabbage, celery,leek any veg is fine)
1 Red Onion Cubed
2 Medium Potatoes Skined & Cubed
2 OXO vegetable Stock Cubes
1 Tablespoon of Garlic Smooth Puree
Garlic Pepper – any other Herbs are fine
Olive Oil to Brown Veg
380ml Boiling Water
Between 100-150g Cheese Grated finely melts easier

Preparation method

1.Add Onion & Potatoes with Olive Oil and Garlic Pepper Herbs in a large pot and soften for 2 minutes.

2.Add in Garlic Puree.

3.Add the mixed veg and brown for 2-4 minutes to seal in flavours.

4.Add the made up vegetable stock, add extra boiling water to cover veg. Bring to the boil and then simmer for 30 mins.

5.Using a hand blender, blend the veg until mush then pour into a electric blender until preferrred consistancy (2mins)

6.Pour mixture back into pan and place on a low heat, add the grated cheese and mix in until melted.

7.Serve with warm french bread.

8.(Freezes lovely and will keep in fridge for a max 3 days)

Cor, just made it today (car was in hossie so couldn’t get to the shops!) it is yummy – had to improvise a bit, used chicken stock cubes, can’t find veggie one’s in France, but they do do grated emmantal lolol! And I cheated on the veggies, I quartered them all – couldn’t be bothered to cube them, and I used a food processor cos I haven’t got a hand blender! However, the final result is SUPERB! :) Thank you, I will definitely be making it again :)

[tinks]

:-k

we could have the justchat recipe cookbook

[anc]

@tinks wrote:

:-k

we could have the justchat recipe cookbook

yeah, we could write one! make some dosh outta it – but, first we have to try them all and make sure we are all still alive at the end of it! :lol:

ps. bought the maltesers and ate them! :) :D – just knew that would happen!

[AngelBabe]

@anc wrote:

@angelbabe wrote:

glad ya like them

Cheesy Vegetable Smooth Soup
any cheese will do as it all melts.
Ingredients
1x 1lb Fresh Mixed Veg (swede,carrots, cabbage, celery,leek any veg is fine)
1 Red Onion Cubed
2 Medium Potatoes Skined & Cubed
2 OXO vegetable Stock Cubes
1 Tablespoon of Garlic Smooth Puree
Garlic Pepper – any other Herbs are fine
Olive Oil to Brown Veg
380ml Boiling Water
Between 100-150g Cheese Grated finely melts easier

Preparation method

1.Add Onion & Potatoes with Olive Oil and Garlic Pepper Herbs in a large pot and soften for 2 minutes.

2.Add in Garlic Puree.

3.Add the mixed veg and brown for 2-4 minutes to seal in flavours.

4.Add the made up vegetable stock, add extra boiling water to cover veg. Bring to the boil and then simmer for 30 mins.

5.Using a hand blender, blend the veg until mush then pour into a electric blender until preferrred consistancy (2mins)

6.Pour mixture back into pan and place on a low heat, add the grated cheese and mix in until melted.

7.Serve with warm french bread.

8.(Freezes lovely and will keep in fridge for a max 3 days)

Cor, just made it today (car was in hossie so couldn’t get to the shops!) it is yummy – had to improvise a bit, used chicken stock cubes, can’t find veggie one’s in France, but they do do grated emmantal lolol! And I cheated on the veggies, I quartered them all – couldn’t be bothered to cube them, and I used a food processor cos I haven’t got a hand blender! However, the final result is SUPERB! :) Thank you, I will definitely be making it again :)

im glad ya liked it i think thats the whole point of cooking to experiment with ingrediants and swap stuff i often change stuff in recipes and if it works out brill if not ya know not to try it again :lol:

[AngelBabe]

lime and coconut cheesecake

Serves:
6

Ingredients

* 100 g butter
* 200 g wholewheat biscuits, crushed
* 350 g light or low-fat cream cheese
* 5 tbsp clear honey
* 150 g desiccated coconut
* zest and juice of 1 limes
* 350 g plain yogurt

To decorate:

zest of 1 limes

Method
1. Line a 20cm loose-bottomed cake tin with baking parchment.

2. Melt the butter in a saucepan. Stir in the crushed biscuits, mixing well.

3. Tip the biscuit mixture into the tin, pressing it down well and levelling the surface. Chill for at least 1 hour, or overnight.

4. Mix together the cream cheese and honey, stirring until smooth. Stir in the coconut and lime zest and juice. Add the yoghurt and mix well.

5. Spoon the mixture over the biscuit base. Chill for 45 minutes.

6. Remove the cheesecake from the tin and decorate with lime slices and zest.

[Author]

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