UK Amazon Kindle Forum discussion

What, no rat?

Betcha it would make even rat taste good.

This is really simple – otherwise I couldn't do it - and I had it for lunch. Had some roasted veg left over from a roast meal, like pots, sweet-pots, parsnip, asparagus, toms, red onions, squash, baby sweetcorn (and anything else you like). Popped them with a little garlic, seasoning, toasted cumin seed and some stock into the liquidiser. A few whizzes, her presto, I had a delicious, quick soup.

Patti (Migrating Coconut) wrote: "I do enjoy cream cheese icing with a bit of carrot cake...

I make my carrot cake in my bread machine these days. I found when I used the conventional method the edges were always dry.

The thing ..."

NOT MAMA'S BOLOGNAISE

I'm not a fan of Bolognaise sauce but my family was about to send to me Coventry, so I gave in and promised to make a meat lasagne rather than the vegetarian ones I normally make.

First you need a good butcher. Get him to mince some fillet with a small amount of fat. If there's zero fat the meat will taste like nothing. The amount that they usually leave on the fillet when they sell it for you to trim off at home will be enough.

For three or four people: Slice a couple of large onions coarsely. Fry in plenty of olive oil with generous amounts of parsley (chopped or dried out of a bottle) and oregano (ditto), plus a stock cube or even one and a half. When soft, take out of the pan.

The secret of this recipe is to add a spot of chili oil to the olive oil you will cook the onions in, and also to the olive oil used for greasing the lasagna dish. This give just enough flavour without killing the parsley and oregano.

Brown the meat in the pan used for the onions. Break up any bits of the meat inclined to stick together. When the meat is browned mix the cooked onions back in. Add a tin of whole plum tomatoes and a tin of tomato puree or a whole tube if you buy the stuff by the tube. Add a glass of hearty red wine. (Yeah, yeah, I know, Mama always used white wine. Her apple pie was inedible too.)

Make the white sauce good and strong, with a whole grated nutmeg per three or four persons, and a heaped spoon of English mustard. As a gesture to my cardiologist, I made this one with only a little low fat butter and a little real milk to start the sauce, then added quite a bit of flour and continued with skimmed milk. This makes a dryish sauce and the "excess" nutmeg brings out all the ingredients.

Note that beyond the salt in the stock cubes I used, there is no added salt. You'd be surprised how much salt and pepper bite parsley can add when you go over the insignificant amounts people generally use in cooking.

Sprinkle lightly with grated mature cheddar on every layer as you build up the lasagna in the dish, and heavily on top. Use a heavy hand on the ground paprika when you sprinkle it over the cheese. Bake for 30 to 35 minutes at about 190-200 Celsius (fan oven setting). Serve in the cooking dish.

This is a dish with multiple tastes, and comfort food, so I make large servings and am prepared to give people seconds. You could serve it with a salad if you insist on the proprieties but I don't bother any more, as too many salads went uneaten while people eyed the last serving left.

The test of a good lasagne is that it tastes good cold for a midnight snack.

Wow! I've had to have a go. Got one in the microwave as we speak!

Patti (Migrating Coconut) wrote: "Found it in my email!

The most dangerous cake recipe
5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoo..."

Sounds good! Katy wrote: "A quick and easy recipe..

Sponge cake -

Take a bowl and put some Golden Syrup in the bottom (as much as you want).

Take another bowl and add -
1/4 cup of butter
1/4 cup of white sugar
1/3 cup of..."

Are you addicted now Kerry? ;)

This is for gluten free Turkish Lentil Soup:


Lentil and Rocket Soup
(Mercimek ve Rokka Çorbası)

This soup is a filling, tasty, and nutritious variation of the classic Turkish red lentil soup, which is usually served with wedges of lemon. You can use more or less mint if you prefer, but since I’m a minty kind of girl, I always add more. I love the peppery twist that the chopped rocket adds to this recipe.

Ingredients:

• 1 cup of red lentils – washed

• 1 onion – chopped

• 2 cloves of garlic – crushed and chopped

• 1½ tablespoons of dried mint

• 2 – 3 tablespoons of tomato puree

• 1½ cups of chopped rocket

• 1½ pints of gluten free chicken/vegetable stock or water

• Salt and pepper to taste

• 1 – 2 tablespoons of olive oil for frying

On the side:

• Lemon wedges

Method:

1. Fry the onion and garlic until soft.

2. Add the rest of the ingredients and stir.

3. Bring to the boil, then simmer for 45 minutes. As the lentils soak up the liquid you may need to add more stock.

4. Blend until smooth and spoon into bowls.

5. Squeeze fresh lemon juice over the top and serve.

Serves 4

* Vegetarian and vegan option – use vegetable stock/water


This is from new new cookbook

:)

Thanks for the freebie, Sibel! That sounds like my sort of recipe: ingredients available at shops in town, easy to cook, filling, lovely in winter.

I've only made it once so far Patti, but I'm sure it will become a firm favourite! It's also something I could easily make with wheat free flour for my brother when he's unable to share most other desserts.
I shared it on my recipe group page on Facebook also. Hope that's ok!
Patti (Migrating Coconut) wrote: "Are you addicted now Kerry? ;)"

Sounds wonderful, Sibel! Thanks for the recipe, I like to make nice soups in the winter so it's nice to have a new recipe to try.

:0)

You're very welcome! I've got a soup fetish, even in summer, so I love experimenting :)

Kerry wrote: "I've only made it once so far Patti, but I'm sure it will become a firm favourite! It's also something I could easily make with wheat free flour for my brother when he's unable to share most other ..."

More than okay, Kerry! I'm pleased you enjoyed it enough to share it!

Every year me and my fella have a "Godfather" day. We watch all three films back to back and cook up a pot of Bolognese. We tried making Clemenza's meatballs, but couldn't get it right, so now we make Marcella Hazan's Bolegnese ragu. It is totally awesome. I found a wee link on line for those of you interested in giving it a go, it takes time (6 hours or so)but really is worth it! (ps can't recommend Marcella's books highly enough)

http://leitesculinaria.com/79064/writ...

Mmm...

Looks delicious, Fiona!

What a great dinner party theme that would be Fee!

Our Lord of the Rings day is good food fun too, we have about 10 second breakfasts throughout the day:-) Mmm, need a food theme for our Star Wars day ....

What? No elevensies???

Betcha a couple of our geeks could help with the Stars Wars menu. ;)

Mincemeat cake.

4 oz softened butter or marge
4 oz soft brown sugar
3 large eggs, beaten
12 oz mincemeat
7 oz self raising wholemeal flour - you could use ordinary SR but the wholemeal's nicer
Milk to mix

Set oven to 325/170 or Mark 3
Grease and line an 8" round cake tin or a 2lb loaf tin or 2 x 1lb loaf tins

Cream butter and sugar till light and fluffy.
Beat in eggs a little at a time, then stir in mincemeat
Fold in flour and mix well, adding a little milk till you have a dropping consistency.
Bake for 10 mins then lower the oven to 300/150 or gas mark 2.
Bake a big one for about an hour to an hour ans a quarter, checking with a skewer till the middle's done. the smaller ones take less time - check after 45 mins.
Cool in the tins for 15 mins then turn out onto a wire rack.

I'm sure I could use marg and soya milk....

Thanks Ignite!

General question, how old were you when you realised mince pies didn't actually have meat in them (er, I was in my 20s, oh dearie me)

Fiona wrote: "General question, how old were you when you realised mince pies didn't actually have meat in them (er, I was in my 20s, oh dearie me)"

Hehe! But they used to originally Fiona, in the Middle Ages they put venison in with dried fruit and lots of spices in their version. I tried it for our Christmas day starter last year, made mincemeat with virtually no sugar and added onions. They were pretty tasty.

Kids thought I'd gone mad!

Patti (Plucky Persimmon) wrote: "I'm sure I could use marg and soya milk....

Thanks Ignite!"

Mmm, think I'd ditch the soya milk in favour of a dash of brandy or rum...

I like your thinking Rosemary!

Can't wait to properly stock up the kitchen in the new flat when we get back. I've not bothered getting in flour or anything yet.

Fiona, I must have been in my 30s! Mincemeat wasn't something my family had in Canada. Wasn't exposed to it until I hooked up with Dave.

Pumpkin and Dutch apple were always our festive pies of choice.

Oh I just thought of a recipe you lot will LOVE! Let me see if I can find it online. I've packed my cookbooks and recipe cards today.

Fiona wrote: "General question, how old were you when you realised mince pies didn't actually have meat in them (er, I was in my 20s, oh dearie me)"

They don't?

Well, in that case I'm not eating any this Christmas!

Hint: I grew up in the Southern Hemisphere. I was horrified to discover the English eat baked turkey at Christmas. I couldn't think of anything more tasteless, even pressed cardboard. And all that heat to cook it in expatriate kitchens in midsummer...

Mad dogs and Englishmen Eat Turkey!

Ha! You've made me laugh, Andre!

We were in India for Christmas a few years back and were invited to an ex-pat Christmas dinner.

Yes, there was turkey.

Same thing in Mombasa!

We do like our traditions, eh?

Right, you lot. You will ADORE these. If you can find corn syrup....


http://www.food.com/recipe/award-winn...

Patti (Plucky Persimmon) wrote: "Right, you lot. You will ADORE these. If you can find corn syrup....


http://www.food.com/recipe/award-winn... "

The cock can crow three times all it wants, but when the Cholesterol Police come for you, I won't know you.

Thanks for the cake recipe Ignite. I took ages getting here as I had to dance by way of the kitchen!
Loving all the other recipes as well. I feel a cook-a-thon coming on.Thanks everyoe.

Mmm venison pie (can't help it I'm Scottish).
Mmm butter tarts (can't help it I'm a Glasgwegian)
Mmm pumpkin and apple (can't help it I'm human)
Blehggg turkey (you are so right Andre)

Only three of us for chrimbo dinner this year so it's chook with a lemon up its bum for us :-) Mmmm lemony gravy (can't help it etc.)

Fee

I freaking love turkey. I have been looking forward to my Christmas dinner since about Mid-November. My Mother, bless her, is absolutely sick of me.

She's also starting to loose the head about my mince pie and brandy butter obsession. Every year I go through one a day for about 3 weeks.

Oh! Brandy butter!

Must get some!

Everything in moderation, Andre. ;)

Patti (Plucky Persimmon) wrote: "Everything in moderation, Andre. ;)"

Especially moderation!

BUTTER TARTS! How did I not know of these?

I'm going to dig out my recipe for Brussels tarte tatin. There was mocking beforehand, but conversions followed.... (actually a handy recipe for crimbo, as you can cook them the day before and just heat up). Plus the look on people's faces when you tell them what they're about to eat is fun!

Oh is this one Janet is gonna love, Rosemary?

OK Janet, brace yourself. Patti thinks you'll love these

Brussels sprouts tarte tatins

100g butter
60g brown sugar
125ml red wine vinegar
salt and freshly ground pepper
1 small onion, thinly sliced
12 Brussels sprouts, trimmed and sliced
2 sheets ready-rolled puff pastry

Preheat oven 200deg C/ GM6. Put butter, sugar and vinegar and S&P into a large frying or saute pan and stir over a medium heat until sugar is dissolved. Add the onion and cook for about 10 mins until everything is caramelised. Add the sprouts and cook for one minute. Spoon the mixture into a greased 12 hole muffin tray. Cut out 12 rounds from the pastry sheets (using a 7cm round biscuit cutter) and place on top of the sprout mixture. Bake for 15-20 minutes until the pastry is puffed and golden. Turn out onto a baking tray and serve warm.

I found non-stick bakeware works best for this, they seem to slide out quite easily.

And to make it up to those I upset with the last recipe -

Fudge Cheesecake

(I used Orkney Fudge for this but whatever's nearest is good)

250g oaty biscuits (something like Hobnobs)
75g butter, melted
200g Philadelphia soft cheese
250g fudge
600ml double cream, lightly whipped
(Can you hear your gall bladder softly weeping?)

The base - combine the crushed biscuits with the melted butter and press into the base of a 24cm cake tin (springform is by far the easiest but at least go for a loose bottom, if you'll excuse the expression)
Beat the cream cheese until soft. Grate 200g of the fudge (not easy frankly but hey you'll have fun) and add to cheese. Add this mixture to the whipped cream, gently folding it in. Roughly chop the remaining fudge and scatter over the biscuit base. Then spoon the cream mixture over the top, level and cover.
Chill in the fridge for at least 6 hours, preferably overnight.
Possibly the highest calorific value known to man, but worth it!

Thanks for the festive recipes,

Bread recipes for Elle.

These are from the recipe booklet which came with my old bread maker (sadly now deceased) :0(

I'm not sure if the settings and quantities will be the same for your bread maker, mine was a morphy richards, but you can use these as a guideline.

Sun-dried tomato bread

water - 1 3/8 cups (don't know how to type fractions)
olive oil - 2 1/2 tbsp
sunflower oil - 3 tbsp
salt - 1 1/2 tsp
sugar - 2 1/2 tbsp
dried mixed herbs - 2 tsp
strong white bread flour - 4 cups
fast action yeast - 1 tsp
sun-dried tomatoes - 1/2 cup

Use setting 1 Basic

** salt could be omitted as sun dried tomatoes are high in salt.

Never tried this one out myself, am saving up for a new bread maker so must give some of these savoury recipes a try when I can!

:0)

Italian Herb Bread

water - 1 1/2 cup
skimmed milk powder - 3tbsp
sugar - 2 1/2 tbsp
salt - 2 tsp
sunflower oil - 3 tbsp
strong white bread flour - 4 cups
dried marjoram - 2tsp
dried basil - 2 tsp
dried thyme - 2 tsp
fast action yeast - 1 tsp

use setting 1 basic

you are brilliant Karen - thank you :D!


could you sub anything for the milk powder?

This is a sweet recipe which I used to make often and was very popular

Mixed fruit loaf

water - 1 1/8 cups
skimmed milk powder - 2 tbsp
castor sugar - 1/4 cup
salt - 1 1/2 tsp
sunflower oil - 2 1/2 tbsp
strong white bread flour - 3 cups
nutmeg - 3/4 tsp
fast action yeast - 1 tsp
dried mixed fruit - 1/2 cup

use setting 4 sweet

Oh I made that herb bread quite often. Was lovely with pasta.

Did your machine come with a focaccia (sp?) recipe?

Was a dough that I'd turn out and shape and press my thumbs into then sprinkle with diced black olives and chopped sundried tomatoes before baking.

Yumyum

Cheese and onion bread (this was the loaf I had mixed together when my bread maker broke!! gutted!)

water - 1 cup
skimmed milk powder - 2 tbsp
sugar - 2 tbsp
salt - 1 tsp
dried onion granules or flakes - 2 1/2 tbsp
danish blue cheese - 1/2 cup - 80g
strong white bread flour - 3 cups
fast action yeast - 3/4 tsp

use setting 1 basic

:0)

Louise-Lesley (Elle) wrote: "you are brilliant Karen - thank you :D!


could you sub anything for the milk powder?"

I've never tried - maybe you could use soya or something...? Does that come in powder form?

Oh make sure you sift your flour, Peanut.

Makes for much lighter loaf.

automatic reaction to always sift my flower. both my nans were bakers and they both drilled so many random baking tips into me when i was growing up :P

Karen (Kew) wrote: "Louise-Lesley (Elle) wrote: "you are brilliant Karen - thank you :D!


could you sub anything for the milk powder?"

I've never tried - maybe you could use soya or something...? Does that come in p..."

eh i think it'll be okay with so little. i don't eat a lot of bread anyway. my father is the one requesting it

Patti (Plucky Persimmon) wrote: "Oh I made that herb bread quite often. Was lovely with pasta.

Did your machine come with a focaccia (sp?) recipe?

Was a dough that I'd turn out and shape and press my thumbs into then sprinkle wi..."

I've just checked - there are several dough recipes but not one for focaccia..

bread rolls
hot cross buns
pizza base
russian kulich
raspberry braid

Let me know if anyone wants any of those recipes and I will copy them out..

:0)

Peanut, I always substituted non- dairy creamer for milk powder for Dave.

Yep, Coffee Mate in equal parts.

Worked really well.