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Craft and Cooking (Recipes)
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The recipe thread
Huh? Cornstarch? Now that IS different. I'll make them today - Shortbreads are my ABSOLUTE favorite... bless you : )
Hope you like them, Chris. Please let me know, okay?
I sure will. BTW - I will be using butter. I love fat, carbs, calories and cholesterol (although I have to exercise regularly in order to keep my girlish figure - LOL. It's a small price to pay to support my gluttony)
The shortbread doesn't work with marg. Poor Dave doesn't get any. More for meeeeeeeeeeeeee!
Thanks very much Patti - I'll order those now through our page too. Love your recipes thank you ;0)
I'm glad you're loving the recipes, Lynne. We have many great cooks in here. I really enjoy sharing my love of cooking with the group.So, did anyone manage any Christmas baking over the weekend? How did it go?
Quick tomato soup.I carton/jar passata
1 tub single cream/Elmlea
stock cube either chicken or vegetable.
1Tbs sugar
seasoning.
water
Dissolve the stock cube in a wee bit hot water put it in a pot with the passata and some water ( there should be in total equal amounts of water to passata. Add enough sugar(or sweetener) to get rid of the acidity or more if you prefer the soup sweeter. Bring to just below the boil and add the single cream heat and season. add basil or oregano if desired.
This takes around 5 min at most.
You could use tinned or fresh skinned tomatoes, instead of passata and add onion, leeks and or vegetables of any sort and zizz them.
Oh yummy, Mo!There you are, Janet! Soup!
Oh have posted my potato soup recipe yet? It's lovely with warm crusty bread. I'll post it later. Once I'm done chopping onions. I keep needing to stop and let my eyes recover.
I have beef and tomato cup a soup for lunch... bet its not half as nice as that.
Whew! Glad that job is behind me. I won't have to seek out onions for ages now. My hands reek.
No, I don't think a cup a soup with be as nice, Jud. At least it's warming and fairly tasty though.
Patti (Totally Bananas) wrote: "Whew! Glad that job is behind me. I won't have to seek out onions for ages now. My hands reek.
No, I don't think a cup a soup with be as nice, Jud. At least it's warming and fairly tasty though."
I have cup a soups at work. We have only a small michaelwave & a kettle, so not much scope.
Oh & a small toaster. Can't toast crumpets or cheese on toast though.
I wish I had a michaelwave... We have a microwave, kettle, toaster AND a toasted sandwich toaster
We have a cnateen with a chef and all!
Yeah but the chef only does disappearing sausage.
We had a sandwich toaster but the electrician condemned it when they did the PAT testing.
PAT testing? They pat it a couple of times and say 'nah thats dangerous - has to go'
Patti (Totally Bananas) wrote: "Yeah but the chef only does disappearing sausage."Its the chef from the muppets!
Positively baltic here today which is turning my thoughts to lovely warming winter foods. Thought I'd post this recipe which takes the humble swede and jazzes it up a bit! One of my favourites and really good as a side dish for Christmas dinner (I usually cook it in advance). From my Finnish relatives...LANTTULAATIKKO
(or fancy champit neeps)
1 large Scottish turnip (the yellow fleshed type)
1 onion, finely chopped
50g breadcrumbs
25g butter
1 tablespoon golden syrup
150ml double cream
1 egg, beaten
grated nutmeg
(All quantities approximate, it's very forgiving!)
Peel and chop turnip into 1 inch chunks, and cook in boiling water until soft (about 20mins). Meanwhile gently fry the onion in the butter until soft. Drain the turnip (keep some of the water), and mash it until there are no lumps. Then add the cooked onion, syrup, cream, beaten egg and season with grated nutmeg and S&P. Stir well - it should be quite "loose" so add some reserved cooking water if necessary. Spoon into a greased casserole dish and sprinkle with breadcrumbs and dot with butter. Bake uncovered for about an hour at GM4 until browned. (If freezing and reheating later don't cook for so long, and you could add extra breadcrumbs when reheating)
Oh yum. I love turnip. I've always just added a bit of brown sugar and loads of butter to mine. Yours sounds much nicer!
That sounds gorgeous - I do love a neep!
A decadent recipe from our lovely Wendy.Mars Bar Trifle
Ingredients:
Chocolate Swiss Roll
Tia Maria
2–3 Mars Bars
Angel Delight (Butterscotch flavour)
Cream (whipping)
Slice the swiss roll into a bowl.
Chop the Mars Bars and lay on top.
Soak overnight in Tia Maria.
Mix the Angel Delight and put on top.
Top with whipped cream.
just found a load of wispa recipes that look amazing here goes...MELT-IN-THE-MIDDLE WISPA PUDS
Serves 2
- Ingredients:
50g unsalted butter, plus extra to grease
4 tablespoons cocoa powder (or 2 but use 70% coco chocolate not wispa and don’t mix in coco powder at step 7)
1 egg
1 egg yolk
60g caster sugar
50g plain flour
50g Wispa
-Preparation method:
1. Heat oven to 160 degrees / gas mark 4
2. Break the chocolate into squares and melt it with the butter in a bowl over a saucepan of hot water
3. Take off the heat and leave to cool
4. Whisk the egg, egg yolk and sugar with an electric mixer until well mixed
5. Butter 2 ramekins, about 7.5cm in diameter. Dust well with the cocoa powder, then shake off any excess
6. Whisk the cooled chocolate mixture into the eggs and sugar mixture
7. Sift the flour and 2 tablespoons of cocoa powder over the mixture, then fold in
8. Divide between the 2 ramekins and bake for 15 minutes
9. Run a knife around the edge of each cake and turn out onto plates
Serve with cream or ice cream
Should look wet 'n' wobbly when done. Can cook for an extra couple of minutes if too melty or a bit less if too cakey.
Can always alter it to make it not halloweenyWISPA TOMBSTONE MUFFINS
6 Wispas
250g Plain Flour
50g Cocoa Powder
2tsp Baking powder
2 eggs
60g sugar
2tbsp oil
200ml milk
For the icing:
1kg icing sugar
2tbsp water
Green food colouring
Pre-heat the oven to 160C, mix the eggs, oil, milk and sugar. Cut the ends off the 6 wispas, about an inch long, chop the middle part into chunks. Put the flour, cocoa powder, baking powder and wispa chunks (NOT THE ENDS!) in a bowl and then add the egg mixture. Mix until it's stuck together but not too much, you want lumps. Add a little water if it's too thick. Spoon into 12 muffin/cake cases, pop in the oven for about 20-25 mins, until the tops start to crack.
Mix up the icing sugar and water slowly, adding food colouring to your desired hue. Once the muffins are done, let them stand for 5 minutes then add the icing, for best results pipe it on roughly to make it looks like grass. Stick the Wispa ends into the icing as an edible tombstone.
WISPA CHEESECAKEIngredients
60 g butter
250 g chocolate or plain hobnob biscuits
125 ml double cream
50 g icing sugar
1 teaspoon of vanilla extract
2 wispa chocolate bars, roughly chopped
250 g Philadelphia Original
Instructions
Stir the biscuit crumbs into the melted butter. Press firmly into the base of a round cake tin, one with a removeable base is best.
Chill well whilst preparing the filling.
Whip the cream with the icing sugar until very thick. Add the Philadelphia and vanilla extract and whisk again until all combined.
Gently stir in half the Wispa pieces. Spoon the filling over the biscuit bases and smooth the surface. Chill for 1 hour before serving. When ready to serve, remove from tin and sprinkle over the remaining Wispa pieces
Does this count as a recipe? WISPA FLAPJACKS
* Heat 100g honey, 100g demerera sugar & 100g unsalted butter in a pan until dissolved.
* Stir in 200g oats & 2 or 3 diced Wispas
* Bake at 160°C for 20 minutes
* Leave to cool, then cut into squares
Wispatastic Jud - I'll be trying some of these!
Umm.Whats Wispa?
wispa is delicious and that all you need to knowWispa Gold is the best chocolate bar in the world
you should see some of the pictures. The melt in the middle one looks divine
I'll get one at the services a week Saturday. With my milk and doritos. :)
:o)I go home a week on Monday! I'm so excited! Although I'll be ready to come back again after 5 mins
I won't feel like that. At all.
Jud (Krisztof) wrote: ":o)I go home a week on Monday! I'm so excited! Although I'll be ready to come back again after 5 mins"
My daughters feel that too. They like coming home but then get treated like they are still children so want to run away again. My hubby forgets they are adults.
I forget that I'm an adult!
Was I ever an adult?
Actually, its another reason to have a baby as it makes you an adult in your parents eyes. Up till then you still need their protection, then suddenly you are in the same position as them.
I've got grandkids and my mum still tells me to do my coat up!Edit - I don't though!
G'day. I wanted to share with you a quick Japanese recipe of my own concoction. I'm having it for lunch right now! I think only the Japanese have successfully managed to combine "heathy" with "tasty", though the salt levels are high so if you have high blood pressure you might want to use reduced salt soy sauce or reduce the quantity.Tofudon (Tofu over rice)
1-2 thick slices of tofu per person
About 90 ml soy sauce*
About 60 ml mirrin
1 inch piece of ginger root, finely chopped
1-2 sping onions finely chopped
vegetable oil blended with sesame oil to fry
Japanese white rice
*I never measure these, so go with the flow as long as you stick to approximately the same ratio.
METHOD
Marinate the slices of tofu in the soy, mirrin, ginger and spring onions for 5-10 minutes.
Meanwhile, wash the rice well in cold water then boil or steam according to packet instructions (I use sushi rice but add a little more water. I often add powdered dashi stock too, for an authentic Japanese flavour. Washing the rice is really important so don't skip this step.)
When the rice has finished cooking, set aside with the pan lid on and heat up the oil in a frying pan. Over a medium to high heat, sear the tofu on both sides until browned. Then add the rest of the marinade and heat rapidly until reduced by half.
Serve in a bowl, with the tofu artistically placed over the rice and the sauce poured on top. Sprinkle with sesame seeds, Japanese mixed chilli or crumbled nori seaweed for extra kicks.
*
Today I had it with left over rice that had been cooked with dashi stock and white fish, which I then refried with ginger, lime juice and a little finely chopped mushroom and spring onion. And green beans in a peanut sauce on the side. But these are recipes for another day!
That sounds really good, only hubby is on a funny diet. Would it work with brown rice?
Ignite wrote: "I've got grandkids and my mum still tells me to do my coat up!Edit - I don't though!"
My husband fusses like that, it drives me nuts.
I really love tofu. all I need to buy is the spring onions and fresh tofu. I have the rest. My hubby and I thought that sushi would be good after the excesses of Christmas. The kids could make it for us, but they are awfully messy in the kitchen.
Oooh Mo I love sushi, the ultimate detox food. Alas my children are too young to make it for us yet but I am training them up!
Your Ma has made it for you in the past, I recall!
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Books mentioned in this topic
Chocolate Making Adventures (other topics)A Gluten Free Soup Opera (other topics)
A Gluten Free Taste of Turkey (other topics)
English Gentleman (other topics)
Earth, Air, Fire and Custard (other topics)
Sorry, missed this question, Lynne!
I'm not sure that the measurements in my recipes are American, to be honest...Canadian, maybe? Anyway a cup is 250 ml
I just use dry and liquid measuring cups. Fill them up then level them off with a knife if it's a dry ingredient like flour but I do the same with butter or marg.
I think I ordered my latest batch of measuring cups from Amazon.