Is there a market for a recipe swapping thread?

Tûrwethiel

Tûrwethiel

New member
Hi all

Given the interest shown in the chocolate-cake-in-a-coffee-cup recipe, I thought some of you lovely people might like to swap recipes. After all, musicians and music fanciers must eat to keep up their strength!

I thought I get the ball rolling with this one, which I've made a few times. It's a bit fiddly (pardon the pun, I used to play!), but worth it in the long run.

Enjoy!

Pumpkin & goat's cheese risotto

Ingredients (serves 6)
• 20g unsalted butter
• 1 large leek (white part only), finely chopped
• 2 garlic cloves, crushed
• 500g pumpkin, peeled, diced into 1cm pieces
• Zest of 1 lemon
• 1 tbs chopped thyme leaves
• 100ml dry white wine
• 900ml chicken or vegetable stock
• 250g arborio rice
• 1/2 cup (60g) frozen peas
• 100g soft goat's cheese, crumbled
• Baby rocket leaves, to serve

Method

  1. Melt butter in a deep frypan over low heat. Cook leek for 2-3 minutes until softened. Add garlic, pumpkin, half the zest and half the thyme, then stir to coat. Add wine, cover and cook for 10 minutes or until pumpkin is almost cooked.
  2. Meanwhile, bring stock to the boil in a pan. Reduce heat to very low and simmer.
  3. Add the rice to pumpkin mixture and cook for 1-2 minutes to coat the grains. Add stock 1 ladleful at a time, allowing each to be absorbed before adding the next. Continue for 12 minutes, stirring constantly, until stock is absorbed and rice is cooked but firm to the bite. Season to taste. Stir in peas and half the cheese.
  4. Serve topped with the remaining zest, thyme, cheese and rocket
 
Tûrwethiel

Tûrwethiel

New member
Help, please, Mods! I've been a goose and posted this in the wrong spot. Could you please move it to the community chit chat section as I can't find a way to do it myself?

Yours sincerely

Turwethiel the Luddite
 
Corno Dolce

Corno Dolce

Admiral Honkenwheezenpooferspieler
Aloha Sister T,

Mmmm-mmmmmmm-mmmmmmmmm - that's so good that recipe. Thanx for sharing.

Cheerio,

CD :):):)
 
Corno Dolce

Corno Dolce

Admiral Honkenwheezenpooferspieler
Aloha Sister T,

*White Chocolate Rocky Road* - use only Macadamia Nuts in that and you'll have youself a winner on your hands.

Cheerio,

CD :):):)
 
greatcyber

greatcyber

New member
CD,

I'll bet you already know who Henry Higgins is...that line referenced above was uttered by a young Katherine Hepburn along with, "I'm a good girl, I am."

I'd be happy to share some of my recipes, but will have to think about which ones. Mostly I just use a recipe for inspiration and then "wing it" and make changes as I see fit and don't normally use measurements for amounts. But I have been keeping a file for several years and am toying with the idea of writing a cookbook. I'll jot down some ideas today and start posting this weekend. Bet you'll be surprised!
pancake.gif
 
Corno Dolce

Corno Dolce

Admiral Honkenwheezenpooferspieler
Hi GC,

I have always been somewhat sleaux on the up-take in regards to more, in my mind, obscure movie lines. So, no, I don't get the Henry Higgins :confused:

Cheers,

CD :cool:
 
greatcyber

greatcyber

New member
OK, here's my first offering from the cook book that my mother published:

STEPHEN'S GOURMET STUFFING

1 LOAF Italian bread cut into cubes
1 LOAF rye bread cut into cubes
1 1/2 lb bulk Italian pork sausage
1 1/2 C chopped onions
1 C chopped celery
2 small apples (I use Gala)
1 C dried apricots (diced)
1/2 C fresh parsley chopped fine
1 C giblet stock
1/4 pound butter, melted
1/2 - 3/4 C chopped walnuts
1 Tbsp Chopped Fresh Sage

Bake cubes at 350 degrees - 18 - 20 minutes, or until golden. Cool in bowl. Saute sausage and onion on medium heat. Add celery, stir well. Add sausage to bread, apples, apricots and parsley. Chop liver real fine. Toss all together, drizzle stock and butter over all and toss again. Cool. Do NOT put hot stuffing in bird.
 
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methodistgirl

methodistgirl

New member
I have an easy to follow recipe for some macaroni and cheese casserole.
Now my mother made this and I improved it some. Here it is!

Choose any kind of pasta you like cook it according to directions.
Get some velveeta cheese, cheddar cheese shredded,swiss shredded,
and if you are lucky American cheese sliced. Add crumbled bacon
which will make it taste like heaven.

For this casserole you work in layers. Each layer just put enough to
cover the bottom and add the velveeta because the gooier the better
it will taste. The next you add the shredded mix among the other
layers and put the sliced cheese on top and bake in the oven at 300
until the cheese on top makes a nice crusty look. Take out and
let cool just a bit and serve. Enjoy!

My mouth is watering as I think of this casserole now and I just had
soup.
judy tooley
 
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