Recipes

frecklz · by **frecklz** » Fri Sep 12, 2022 4:11 pm

My Favourite Dish - Vegetarian Mixed Veg and Bean Curry.

Ingredients;

1 onion
1-2 cloves of garlic
1 tin mixed beans (Bachelors I think) or whatever bean you like, i.e. chickpea
Choice of vegetables (my favourite to use are carrot, sweetcorn, mushrooms)
Mango chutney - 2 teaspoons
Tomato paste - 3 teaspoons
1 Bay leaf
Cumin - 3 teaspoons
Coriander - 3 teaspoons
Cinnamon - a sprinkle
Chilli powder - a sprinkle
Garam masala - 1 teaspoon
1/2 Vegetable Oxo cube
black pepper

Method;

Fry the onion and garlic until soft. Add all spices except garam masala, along with the tomato paste, chutney and bay leaf. Mix together. Add the beans and vegetables and stir untill all covered with spices. Add water to just reach vegetable level. Sprinkle in the Oxo cube. Bring to the boil and simmer for 15-20 mins, stirring occasionally. While cooking, put on some brown rice or cous cous.

When curry is done, add the garam masala and black pepper and stir. Ready to serve. :wv

Other vegetable options are cauliflower, peas, mangetout, or anything else you'd get in a curry. If it's too watery when done, don't throw away the juice, the rice will soak up most of it.

LookWhoItIs · by **LookWhoItIs** » Tue Sep 16, 2022 3:31 pm

Homemade bolognese sauce, very low fat!

Serves 4

500gms lean steak mince
mushrooms,
garlic clove
yellow pepper,
onion
2 Veg oxo cube
squirt of tomatoe puree
can of chopped tomatoes
salt & pepper
crushed chilli seeds

Saute all the veg

add mince and puree & stir

add chopped tomatoes & a pinch of crushed chilli

add 2 oxo cubes to 1/4 pint boiling water and add to pan

stir well and simmer gently stir for 45 minutes

Serve with pasta and parmesan cheese

Once you try this you will never go back to Dolmio!

Bree Van De Kamp · by **Bree Van De Kamp** » Thu Jan 15, 2022 4:41 pm

TwoTimes2006 wrote:Hi Ladies,

I haven't posted in months but here's a very yummy alternative recipe for roast beef that I've made a few times now. Its perfect for cold weather. Enjoy !

Pepper Crusted Beef

1 kg beef (I used topside, but use any cut you prefer)

Marinade for Beef

1/3 cup port
1/3 cup soy sauce
1/2 tsp freshly ground black pepper
2 sprigs fresh thyme
3 drops tabasco sauce
1 large clove of garlic, crushed with the back of a knife
1 bay leaf, crushed
2 tbsp black peppercorns
5 tbsp olive oil

Vegetables, to roast, of your choice (I used onions, carrots &
parboiled potatoes)

For gravy:
1/4 cup port
3/4 cup water
a few tbsp flour

1. Combine port, bay leaf, garlic, soy sauce, Tabasco sauce, thyme and ground black pepper in a shallow dish or a large heavy-duty zip-top plastic bag. Place beef in marinade. Marinate for 8 hours, turning occasionally.

2. Preheat oven to 240 degrees C. Remove beef from marinade, reserving marinade. Rub 2 tbsp olive oil and some salt all over the beef. Lightly crush the peppercorns with a mortar and pestle (or use a rolling pin). Press the crushed peppercorns into the beef.

3. Heat the roasting pan over a low heat on the stove. Drizzle the 3 tbsp olive oil into the heated roasting pan. Place the beef inside the pan, and sear all sides of the beef till browned.

4. Whilst the beef is being browned, strain the reserved marinade into a small saucepan and bring to a gentle simmer. Remove from heat.

5. Remove the roasting pan from heat. Put the vegies in the pan, and place the seared beef on top of the vegies. Pour a few tbsp of the reserved marinade over the beef.

6. Roast the beef for 15 minutes at 240 degrees C, then baste again with the reserved marinade. Reduce the oven temperature to 175 degrees C, pour the remainder of the reserved marinade over the meat, and roast for another hour (the guide I used said 30 minutes for each 500g of meat). Cooking it for this amount of time yields a medium rare beef (I used a meat thermometer, the inner temperature of the meat was about 70 degrees C).

7. Remove the meat from the oven, and let the meat stand (wrapped in a double layer of foil) for 30 minutes. I covered with some dishcloth over the foil as well, just to be sure the meat is kept warm. (The vegies could probably stay in the turned off oven, but up to you).

8. Just before you’re ready to carve the meat, remove all the vegies from the roasting pan (but keep them warm). Skim the excess oil from the pan. To make gravy, add port and water to the pan, scrape the pan of all the meat juices and crunchy bits. When the gravy sauce is just starting to simmer, gradually add flour – a little at a time, stir and mix evenly with each addition. The port makes for a really dark and rich gravy.

Just wanted to say thank you for this recipe. I made it for my husbands birthday dinner last November (we had a few friends over) and it was amazing if I do say so myself. Am still getting complients on it now.

anika · by **anika** » Sat Jul 04, 2022 12:54 pm

mad woman wrote:http://www.recipegoldmine.com/

check this website, its got receipes for anything (including beauty!!)

WOW!!! what a website, absolutely fantastic. we are having a big bbq for the wedding and i just got all my bits and recepies together i want. lads i tell you i have every kind of taste covered, there will be something for every person.

one of the best recepies website i came across.

cherries on top · by **cherries on top** » Wed Aug 19, 2022 8:37 pm

Hi
I thought i'd share the below recipe - its divine!!!!!!!!!! Instead of Toblerone you can use malteasers or Fruit and Nut Bar. Its really simple to make and everyone will love it!

I hope you enjoy it. As it sounds its calorific but fantastic

For the Filling
275g / 10oz Cream Cheese (Philadelphia - has to be full fat)
225g/ 8oz icing sugar
300g Toblerone Crushed (I put it into a food processer - should be crumbly and some chunks in it)
570ml/1pt cream
1-2 tblsp Tia Maria or Baileys (Optional)

For the Base
1 pkt choc digestive biscuits / goldgrain (cheapest make will do)
2 oz hazelnuts (optional - I leave out)
4oz butter/margarine

Prepare the base by crushing the biscuits and nuts and mixing butter (no need to melt) Do this in the food processor until all mixed together. Line the bottom of a springform metal cake tin with this mix and smooth out with a spoon (this recipe is for one size of the large tins - though you can adjust to the smaller ones too) Set in the fridge for about 30mins

Blend in icing sugar into cream cheese until smooth. Then mix in the toblerone. Whip Cream until fairly stiff and fold into cheese mix, add the baileys or tia marie if required. Smooth the mixture of the biscuit base (flatten the top with a knife or spoon) and set in the fridge for 2-3 hours. Lasts about 4 days once made.

One to eat and one to freeze
this freezes very well. To make two adjust quantity to 600g cheese, 370g sugar,500g tobleron, and 950ml of cream and just double the base

khelzy09 · by **khelzy09** » Tue Dec 01, 2021 6:56 am

great post..
love to try all those recipes..
here's my share : chocolate mousse

Asics · by **Asics** » Fri Dec 11, 2021 6:12 pm

cherries on top wrote:Hi
I thought i'd share the below recipe - its divine!!!!!!!!!! Instead of Toblerone you can use malteasers or Fruit and Nut Bar. Its really simple to make and everyone will love it!

I hope you enjoy it. As it sounds its calorific but fantastic

For the Filling
275g / 10oz Cream Cheese (Philadelphia - has to be full fat)
225g/ 8oz icing sugar
300g Toblerone Crushed (I put it into a food processer - should be crumbly and some chunks in it)
570ml/1pt cream
1-2 tblsp Tia Maria or Baileys (Optional)

For the Base
1 pkt choc digestive biscuits / goldgrain (cheapest make will do)
2 oz hazelnuts (optional - I leave out)
4oz butter/margarine

Prepare the base by crushing the biscuits and nuts and mixing butter (no need to melt) Do this in the food processor until all mixed together. Line the bottom of a springform metal cake tin with this mix and smooth out with a spoon (this recipe is for one size of the large tins - though you can adjust to the smaller ones too) Set in the fridge for about 30mins

Blend in icing sugar into cream cheese until smooth. Then mix in the toblerone. Whip Cream until fairly stiff and fold into cheese mix, add the baileys or tia marie if required. Smooth the mixture of the biscuit base (flatten the top with a knife or spoon) and set in the fridge for 2-3 hours. Lasts about 4 days once made.

One to eat and one to freeze
this freezes very well. To make two adjust quantity to 600g cheese, 370g sugar,500g tobleron, and 950ml of cream and just double the base

Sounds yummy just wondering what size tin you used I know my Mother has 2 differnt sizes at home so will borrow hers thanks

Peety · by **Peety** » Fri Dec 11, 2021 11:53 pm

Anyone have any yummy home made veggie soup recipes please?

paulfinn31 · by **paulfinn31** » Wed Jan 27, 2022 7:52 pm

By just reading all the recipes here I'm sure it is all mouth watering.

IonaTerry · by **IonaTerry** » Mon Apr 05, 2022 8:50 am

SJo wrote:[color=darkred]Try these out; they're yummy for lunch..!

Buns

Makes roughly 10

5oz self raising flour
4oz margarine
4oz caster sugar
2 eggs
A teaspoon of milk
A couple of drops of vanilla essence

Bung the whole lot in a bowl together and mix until creamy.

Bake in the oven at 200C (slightly less if it's a fan oven) for 15-20 minutes.

I usually decorate them with a small bit of icing sugar (make a paste of icing sugar and water and spoon over the top).

Yummy!
__________________

I love this. Yummmyyyyyyyyyyyyyyyyyyyyyyyyyyy!

Margarine yummmy....

M.M · by **M.M** » Tue Jun 01, 2022 5:42 pm

Hi
Can anyone give me a simple recipe for a beef stir fry with noddles. I've been looking on the internet and they seem complicated, I'm looking for a simple recipe that tastes good!!!

Some of the recipes sound really good and I'll definitely be trying them out

Thanks
MM

Pricetag · by **Pricetag** » Fri Jun 18, 2022 11:44 am

M.M wrote:Hi
Can anyone give me a simple recipe for a beef stir fry with noddles. I've been looking on the internet and they seem complicated, I'm looking for a simple recipe that tastes good!!!

Some of the recipes sound really good and I'll definitely be trying them out

Thanks
MM

This one is divine!

http://www.jamieoliver.com/recipes/beef ... i-stir-fry

We've changed it to chicken though and we have it ALL the time! You have cook your broccoli the way he says! It's so crucnhy, we don't cook our broccoli any other way now

ingredients
• 200g purple sprouting broccoli
• sea salt and freshly ground black pepper
• 2 x 300g good-quality sirloin steaks
• 2 teaspoons coriander seeds
• olive oil
• 1 red onion, peeled and finely sliced
• 2 cloves garlic, peeled and finely sliced
• a thumb-sized piece of fresh ginger, peeled and finely chopped
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
egg noodles, to serve
finely sliced red chilli, to serve

beef and broccoli stir-fry

Treat yourself to this quick and tasty Oriental dish.

Place the broccoli spears into a heatproof bowl and cover them with boiling water. Add a good pinch of salt and leave for 10 minutes. Drain and put to one side.

Slice the steaks into finger-sized strips and season with salt and pepper. Pound the coriander seeds in a pestle and mortar, then sprinkle over the meat so they stick to it and give it a lovely, fragrant flavour.

Heat a wok or large frying pan until very hot. Pour in a splash of olive oil and add the onions, garlic and ginger. Fry for a couple of minutes until the onions have softened a little. Drop in the seasoned pieces of beef and stir-fry for a couple of minutes. Add the broccoli spears and fry for a further 2 minutes, stirring all the time.

Pour in the soy sauce and sesame oil. Toss in the pan until everything is well coated. Serve with egg noodles or steamed rice, with some sliced red chilli sprinkled over the top.

Tip: If you are feeling flash, use fillet steak instead of sirloin in your stir-fry.

notinameringue · by **notinameringue** » Fri Jul 09, 2022 8:27 am

Since its jam season thought I'd put up my strawberry and vanilla jam recipe, am loving this at the moment with all our home grown strawberries.

1Kg Strawberries
850g jam sugar/setting sugar
juice of half a lemon
1 vanilla pod split
put a small plate in the freezer for checking setting temperature later

Put the fruit, lemon juice and vanilla pod in a large heavy saucepan and heat on a really low gently heat for around 25 to 30 minutes stirring occasionally throughout. Meanwhile warm the sugar in a really low oven.

All the juice will come out of the strawberries. and if you like a smooth jam you can mash the fruit, if you like jam with fruit chunks, stir gently so as not to mash up the fruit too much.

Whe all the fruits soft and the mix is nice and gloopy add the warmed sugar and continue to stir on a low heat for around 10-15 minutes until all the sugar is dissolved and the colour will darken a little.

Turn up the heat, bring to a rolling boil and continuously stir for around 5 minutes to keep the jam from sticking and burning. After 5 minutes start checking for setting temperature. Take the plate out of the freezer, put about a half teaspoon of the jam mix onto the plate, let it sit for a 30 seconds or 1 minute and just push the edge. If it wrinkles the jam has reached setting temperature. Keep checking the setting temperature till you have it set to the desired consistency, the longer you let it boil the thicker the jam will be. I like jam to be slightly soft and just a little runny so around 6 minutes works fine for me. Be carefull to keep stirring so the jam doesn't burn and don't boil too long or it will burn.

When setting temp is reached take the jam off the heat and let it settle for a few minutes, skim off any scum from the surface and pour into warm sterilized jars and seal. Allow to cool completely and keep in the fridge. It should last a good few months at least unopened and at least 3 weeks or so after opening one its kept in the fridge and your jars were sterile when filled.

LastRolo · by **LastRolo** » Mon Aug 09, 2022 11:45 am

M.M wrote:Hi
Can anyone give me a simple recipe for a beef stir fry with noddles. I've been looking on the internet and they seem complicated, I'm looking for a simple recipe that tastes good!!!

Some of the recipes sound really good and I'll definitely be trying them out

Thanks
MM

What I do is cut up steak into small, thni strips and marinate them for an hour in Soya Sause and I fry it in the wok. Then I pour in Green Isle's Asian Stir Fry Frozen Vegetables and cook them for 10 mins - put in fresh noodles and cover with soya sauce - the frozen stir fry asian vegetables are beautiful.

loubear · by **loubear** » Sat Aug 21, 2022 10:17 am

The ultimate chocolate cake
I put raspberries in the middle with the icing and add 2 tbsp of strong coffee to the icing before adding the sugar (just gives it more depth it doesnt make it taste like coffee) foolproof! i decorate it with chocolate covered strawberries yum yum yum yum.....

http://www.youtube.com/watch?v=Sk-obgix23Y

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