Is there a market for a recipe swapping thread?

[Contratrombone64]

Spinach, Egg and Bacon Pie
Serves 4 (or two fat pigs)

1 sheet frozen puff pastry, thawed
80g rindless bacon, cut into 2cm squares
250g packet of frozen chopped spinach, thawed
2 spring onions, finely chopped
1/4 cup sour cream
pinch ground nutmeg
4 eggs

Preheat oven to 230 celcius (hot)
Ease pastry into quiche dish, trim to edges
Line with baking paper, fill with dried beans or pie weights
Bank for 10 minutes
Remove weights and paper, reduce oven to 210 celcius.
Meanwhile, cook bacon until crisp
Squeeze excess liquid from spinach place in a bowl
Add onion and cream, season with nutmeg, salt and pepper
Mix to combine, spread mixture into pastry case, shaping 4 hollows
Crack eggs into the hollows; scatter top with bacon
Bake 20-25 minute
Serve with a crisp, garden salad and glass of rosé

 

[marval]

Thank you for that CT, it sounds delicious.

 

[Contratrombone64]

Margaret - it WAS delicious, I cooked it today and took it to a friend's place for luncheon, really was scrumptious. I didn't have a spring form quiche dish so I used my normal spring form cake tin - worked a treat.

 

[Tûrwethiel]

Yummo, CT64. I'd beat the eggs and stir them into the spinach mix because, for some strange reason, I don't like eggs that look like eggs.

 

[marval]

Here is a quick and easy, delicious dish.

Spicy Orange Beef.

Serves four.


Ingredients.

30 ml vegetable oil
455 g round steak, cut into thin strips on the diagonal
25 g orange peel, cut into slivers
1 clove garlic, minced
0.9 g ground ginger
15 g cornstarch
235 ml beef broth
60 ml soy sauce
60 ml sherry
80 g orange marmalade
2 g crushed red pepper flakes


Method.

In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.

Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.

In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

Goes well with rice or noodles.

 

[Contratrombone64]

Here's a photo of the spinach, egg and bacon pie ... in the oven (at least I'm able to prove I cook some of this stuff!). When it's cooked I'll provide an updated photo (this is my second making of this yummy recipe). Well, now there's a before and after shot. Can't wait for my lunch guest to turn up, the delicious smell is driving me balmy(er).

 

[marval]

Hi CT,

That looks absolutely delicious, a pity you can't post the real thing.


Margaret

 

[greatcyber]

Here's a recipe that is so simple. It's for chick pea soup.

Equal amounts of chick peas and diced onions (2 cups will make 2 servings)
Chicken broth
Salt & Pepper
Olive Oil

If using dry peas, soak overnight. Fine to use canned. Drain and rinse.
Add to pot the equal amounts of peas and onions. Pour Chicken Stock just to cover. Cook until peas are tender. To test, take one out and put it on a flat surface and press on it with the back of a spoon. If is mushes easily, it's done.

Blend it all up until smooth. A hand blender is a very nice thing to have in the kitchen. Taste and add seasonings.

If it is too thick, add a little more stock. Too thin? Add some instant potato flakes.

Ladle into bowls. Garnish by drizzling extra virgin olive oil in a spiral over the top.

It is warm and nutty tasting and quite delicious. (I also added a little white wine when I cooked it)

It's also very healthy for you. Give it a try!

FOR YOU BAKERS:

Make your own vanilla extract. Slit 2 or 3 vanilla beans lengthwise leaving about 1 inch uncut at the top. Put the vanilla beans in a jar and pour in some vodka to cover. Let it rest for a couple of months. Just give the jar a shake or two every day. You can keep replenishing with vodka so you never run out. When the beans don't seem to be potent anymore (which is almost never), not to worry. Take them out and let air dry. Then put in a mason jar and fill with sugar. After about 2 weeks you will have vanilla sugar.

Have any lavender buds? Pour a bottle of honey into a sauce pan. Add a handful of buds. Warm gently and simmer for about 15 minutes. Take off heat, cover and let cool. Strain the liquid back into the bottle and you now have a lovely tasting honey.

 

[greatcyber]

Just wanted to show you what my best friend in the whole world is doing now. It is kind of appropriate to this thread. She's coming to visit next month for our birthdays (they are the 19th and the 21st so we like to celebrate them together) and together we are going to cook up a storm. She needs to have 30 recipes ready to go if she makes it to the final 30 contestants and gets called to New York. Please wish her luck.

http://www.foodnetwork.com/the-next...adtype=BIGBOX&Pagepos=5&category=SYNC-PREROLL

 

[greatcyber]

No fuss Cranberry Sauce

One bag of fresh cranberries
Orange juice to just barely cover in a pot
dash of nutmeg
one jar of good quality marmelade (any flavour) but orange or orange/mango is yummy.

Put the cranberries in a pot, barely cover with OJ. Simmer until the cranberries just start to pop. Take off heat. Spoon in jar of marmelade and blend the whole thing up.

Done.

You don't even have to cook it if you don't want to. It couldn't be easier.

 

[greatcyber]

Molten Dark Chocolate Cakes

Way back when, I remember offering up a serving of this to Sir Corno for some celebration and even included a pic of it. Thought maybe to share the recipe for it.

Prep: 15 minutes
Total time: 30 minutes

4 squares of Bakers 70% dark chocolate (about 120 grams)
1/2 cup butter
1 cup icing sugar
2 hole eggs
2 egg yolks
6 Tablesppons flour
1 teaspoon icing sugar
12 raspberries

Preheat oven to 425F. Butter four 3/4 cup custard cups or soufflé dishes. Place on baking sheet.

Melt butter and chocolate in a large bowl over simmering water (or microwave - not advised) Stir with whisk until melted and smooth. Add 1 cup sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour into prepared custard cups.

Bake 13 - 14 minutes or until sides are firm but centres are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Sprinkle evenly with 1 teaspoon of icing sugar (sift using a small strainer). Top with raspberries. Cut in half. Serve warm.

Yum

 

[greatcyber]

Chocolate Mousse

5 ounces dark chocolate
4 egg whites
2 egg yolks
2 tablespoons sugar (I use icing sugar)
1 teaspoon orange zest
1 tablespoon cointreau or grand marnier

Melt chocolate over a bain-marie until smooth. Beat the egg whites to soft peaks, sprinkle in the sugar and beat to a stiff meringue (1-2 minutes longer).

Beat the yolks with the zest and the booze in a bowl.

Whisk the chocolate into the yolks. So as not to cook the eggs, whisk fast and pour slowly. Pour the chocolate into the remaining whites and fold gently to combine it all evenly. Pour the mousse into a serving bowl. Wrap with plastic and refrigerate at least a couple of hours.

Serve garnished with whipped cream, chocolate shavings and a little orange zest. To guild the lily, why not add some melted white chocolate to the whipping cream?

This recipe is one I got from watching Laura Calder on the Food Network's French Cooking at Home. I just made some.

This is delightful.

Stay tuned, more to follow.

Oh, I forgot this...if you like mocha, add about 1/2 cup of strong coffee (cold) to the yolks/zest/booze)

 

[Tûrwethiel]

Oh gosh Stephen, they all sound delicious. And super, super good luck to your friend (sorry, my internet connection is mucking up and I couldn't get the gist).

Here's a little something to add another layer to everyone's arteries.



Christmas brownies
Ingredients
250g butter, chopped
250g good-quality dark chocolate, chopped
3 eggs
1 cup firmly-packed brown sugar
3/4 cup plain flour, sifted
1/4 cup self-raising flour, sifted
1 cup frozen raspberries
1/2 cup white chocolate bits
icing sugar mixture, to serve
Method
Preheat oven to 170°C. Lightly grease a 4cm-deep, 27cm x 17cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Place butter and dark chocolate in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth and melted. Set aside for 5 minutes to cool slightly.
Using an electric mixer, beat eggs and For neighbours sugar until light and fluffy. Add chocolate mixture. Beat to combine. Fold in flours.
Pour half the mixture into prepared pan. Sprinkle with raspberries and white chocolate bits. Pour over remaining mixture. Bake for 35 minutes or until just firm to touch (see note). Allow to cool completely in pan. Refrigerate for 4 hours or until firm.
Lift brownie from pan. Cut into squares. Dust with icing sugar.

 

[marval]

Some lovely recipes there. Good luck to your friend Stephen.


Margaret

 

[marval]

Here are some things to do with left over turkey.

Individual leftover turkey and stilton pies

Serves: 4

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Per Portion: 15g of fat, 520Kcals

Ingredients

50g butter
1 tbsp olive oil
3 sweet potatoes, cut into chunks
225g chestnut mushrooms
400g leftover cooked British turkey breast, cut into chunks
2 garlic cloves, crushed
2 sprigs fresh thyme, leaves only
1 tbsp brandy
100ml chicken stock
150ml double cream
75g Stilton, crumbled
375g pack ready rolled puff pastr
1 small egg, beaten
rock salt


Method

Heat the butter and oil in a large frying pan and fry the sweet potatoes and cook over a low heat for 8-10 minutes until just beginning to soften. Stir in the mushrooms, cooked turkey, garlic and half the thyme and cook for a further 4-5 minutes.
Preheat the oven to 180°C/Gas mark 6. Pour the brandy over the turkey mixture and allow to bubble for 1 minute, then add the stock and cream and warm through gently. Remove from the heat and stir in the Stilton.
Unroll the pastry. Cut 4 pastry lids slightly larger than the 400ml dishes you are using. Divide the filling between the 4 dishes. Wet the rim of the dishes with water. Lay the pastry circles over the top and press to the rim firmly. Brush with beaten egg and scatter with rock salt and remaining thyme. Bake for 20 minutes until golden.

 

[marval]

Hearty leftover turkey broth with bacon croutons

Serves: 6
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Per Portion: 3g of fat, 183Kcals

Ingredients

25g butter
1 leek, trimmed and chopped
1 onion, chopped
300g cooked leftover British turkey diced
2 large carrots, diced
1 large potato, peeled and diced
900ml fresh turkey or chicken stock
3 tbsp cornflour
500ml milk
198g can sweetcorn, drained
small handful chopped flatleaf parsley
1 tbsp olive oil
8 rashers smoked streaky bacon, chopped
1 thick slice bread, crusts removed and cubed


Method

Melt the butter in a large saucepan and fry leek and onion for 4-5
minutes until the vegetables begin to soften. Stir in the turkey, carrot, potato and stock, bring to the boil and simmer for 15 minutes or until the vegetables are just tender.
Mix the cornflour with 2 tbsp of the milk and stir into the soup with the remaining milk and sweetcorn, simmer stirring until thickened. Add the parsley and season to taste. Keep warm.
Heat the oil in a large frying pan and fry the bacon until crisp - add the bread cubes and cook in the bacon fat until crisp. Scatter over the soup to serve.

 

[greatcyber]

They all sound yummy!

 

[drummergirlamie]

I'd like to make my first pot roast here real soon and I'd like to use the Crock Pot to do this. Anyone got a good recipe? The most preferable approach here would be one that's been in your family for a while.

 

[Tûrwethiel]

Sorry Amie, but that's out of my culinary comfort zone. No space for appliances! I'm sure someone here will be able to help.

Cheers

Vicki

 

[marval]

I can't help either Amie, I don't have a pot roast recipe or a crock pot.


Margaret