Recipes from the Foody weekend

Latest Articles

Recipes from the Foody weekend
Page 1, 2, 3, 4 Next

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Mon Apr 20, 09 11:48 am Post subject: Recipes from the Foody weekend

To start the recipe thread from the foody weekend here is the ginger cake I brought

If you could add the recipe to the recipe database at the same time that would be great

This is the triple ginger and spice cake

* Cake
* 250g Butter
* 250g Dark Muscarvardo Sugar
* 250g Black Treacle
* 300ml Milk
* 2 eggs
* 100g of stem ginger (found in syrup in supermarkets, I generally use 4 to 5 pieces)
* 375g Plain Flour
* 2tsp bicarb of soda
* 1tsp ground allspice
* 2tsp ground ginger
* Icing
* 3tsp syrup from stem ginger
* Icing sugar
*

Method/steps

1. Add Butter, Sugar and Black Treacle to a pan
2. Gently heat until all has melted and combined
3. Add Milk and mix till combined
4. While waiting for it to cool weigh out dry ingredients into a large bowl and add the finely chopped stem ginger
5. After a while beat the eggs into the butter and syrup mixture. Ensure it is cool enough so the eggs don't scramble, hand hot is fine
6. Add the syrup mixture into dry ingredients and mix
7. Pour into lined and greased cake tin. The recipe calls for 23cm square tin. I use a roasting tin which is more like 20 cm by 30 cm
8. Bake in oven at 180C for about 1hour
9. Once cooled streak with the icing made from ginger syrup and icing sugar.
10. To make the icing just mix 3tbsp of syrup with sufficient icing sugar to make a stiff paste which you can dribble onto the cake

recipe database link

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Mon Apr 20, 09 12:18 pm Post subject:
You'll have to wait for Jonnyboy for the Team Fish ones, he did all the work.

Brownbear

Joined: 28 May 2007
Posts: 14929
Location: South West

Posted: Mon Apr 20, 09 12:46 pm Post subject:
Dismissive of my entreaties that we should guard the secret jealously, and market the finished product, Madame Bear has sworn to put up her recipe for Italian sausages as soon as she finds where I have hidden it.

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Tue Apr 21, 09 2:12 pm Post subject:
So any more recipes?

snowball
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 6240
Location: swindon

Posted: Tue Apr 21, 09 2:19 pm Post subject:
Butter. Get some thick cream, beat it until it separates, strain and pat moisture out of solid bit, add salt, eat.

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Tue Apr 21, 09 2:19 pm Post subject:

Brownbear wrote:

Dismissive of my entreaties that we should guard the secret jealously, and market the finished product, Madame Bear has sworn to put up her recipe for Italian sausages as soon as she finds where I have hidden it.

Pah, the feeblest excuse for a game of 'hide the sausage' I've ever come across!

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Tue Apr 21, 09 4:37 pm Post subject: Gareths flat bread

Gareth's flat bread recipe goes something like this:

3 bags of strong bread flour
made up with hand hot water to give a soft dough (no yeast)
put this into a big bowl and pour a melted block of butter over it. Let it stand for an hour. Work all the butter in, will be sticky at first,just keep going. Knead until perfectly smooth.

Pinch off golfball sized lumps, roll out into 9 inch rounds. Brush with butter liberally, roll up into sausages, butter again and coil into a walnut whip sort of shape. Squish gently flat, (will freeze at this stage).

Chill for half an hour to let butter set again. Roll out to 9 inches, slap onto hot griddle, brush with butter, wait til it bubbles, turn and brush with butter again. Make heap of bread and cover with cloth until wanted. Try to avoid thinking about calories.

apparently it ought to have had even more butter in it, quantities for smaller amounts are about 14oz flour to 12oz butter including the brushing whilst cooking butter-put about half into the dough and save the rest for brushing

Madame Bear

Joined: 12 Feb 2008
Posts: 219
Location: exeter, devon

Posted: Tue Apr 21, 09 6:22 pm Post subject: Italian sausage

Italian Sausage
Ingredients for 1.3kg minced pork – 50% belly to 50% shoulder- makes approx 1.5kg sausages – (just over 3lb in old money).

70g rusk
½ tbsp salt
1 tbsp ground fennel seeds
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
4 crushed garlic cloves

Mix rusk and dry seasonings well into pork, and put through mincer again, on medium setting, if required. Add wine, and stuff sausages. If meat is already minced to a medium grade, there is no need to omit the wine when adding the other seasonings - the reason for doing so is to keep the mixture as dry as possible for the second mincing.

Thanks to everybody for their food tips and inspiring recipes

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28112
Location: escaped from Swindon

Posted: Tue Apr 21, 09 6:53 pm Post subject:

sally_in_wales wrote:

Gareth's flat bread recipe goes something like this:

Butter, more butter, yet more butter....

No wonder they were as yummie as they were

Azura Skye

Joined: 14 Jun 2005
Posts: 2199
Location: Carmarthenshire

Posted: Tue Apr 21, 09 8:48 pm Post subject:

Here are the raw food dishes I made on the weekend :))

Red Cabbage with Pear and Mint.

Half a head of red cabbage - grated (or pulse chopped in a processor)
Big handful of dates
3 pears
3 - 4 mint leaves.

Set the grated/chopped Red Cabbage aside.
Blend the rest of the ingredients in a processor and when all sauce like, pour and mix into the red cabbage for a lovely fresh purple salad!

Beetroot Carrot n Apple
(serves 2-3)

Grate 2 apples
Grate 2 Carrots
Grate 1 Beetroot

Mix in a bowl
Add a good drizzle of Apple Cider Vinegar
and a healthy handful of raisins
and that's it! A stunningly bright pink dish.

Courgetti
(serves 4)
kinda like spagetti :)

For the 'pasta':
2 Courgettes

Peel the skin with a veg peeler, discard skin. Then carry on peeling all around the courgette to the very core until you can peel no more, and have a huge mound of pasta like strips!

For the Sauce:
2-3 sticks celery
3 tomatoes
1 red pepper
Good pinch of mixed herbs
Quarter clove of garlic (strong when raw)
6 sundried tomatoes (use the ones in oil and herbs for a stronger flavour)
half an avocado or a dollop of tahini
a squeeze of lemon (or tomato puree for some zing)
Pinch of salt or dash of Liquid Aminos.

Blend all in a food processor until sauce consitency with hardly any lumps. Pour over courgette ribbons.

For Parmesan:
You can sprinkle Marigold Enegevita Nutritional Yeast flakes (available in most healthfood shops) - has a cheesy flavour and thickens the sauce somewhat. I'm a fan.

Raw Sushi

You'll need:
Packet of Sheet Nori Seaweed
1 avocado
Cucumber
Alfalfa sprouts
Salt or Liquid Aminos (lovely salty liquid with no salt at all, available from Engevita)
Lemon
Sharp Knife

Take a sheet of nori and flatten it out.
Scoop half of a soft avocado onto the top half of the nori and smoosh it with a fork.
Place strips of cucumber along the top edge.
Sprinkle alfalfa sprouts all along the smooshed avocado.
Drizzle liberal amounts of lemon juice.
Add a dash or two of Braggs Aminos.
Roll up by tucking the start of the nori under the cucumber and roll all the way down. The fatter it is, the easier it is to roll so you may like to add more avocado or some strips of other veg like pepper or celery.
When it's very wet it's difficult to cut, so you need it damp or it won't stick - but not really wet. A sharp knife can really help though. Cut into five pieces.
Mmmm!

Lots of Banana Puddings
(make sure bananas are always ripe with brown spots and vary the amounts to suit yourself. I love bananas and three in one go is nothing for me! Otherwise share these puddings with a lucky friend :)

Weekend Chocolate Pudding with surprise Ingredient.

3 bananas
1 tsp carob powder (2 if it's a lighter carob) Or raw chocolate powder.
1 big tbs dark tahini
3 tbs raisins/dates
handful of spinach leaves

Blend in a food processor until creamy smooth. Add some more raisins for some chewy bits :)
(Spinach is an extremely creamy leaf!)

Banana And Spinach Pudding.

3 bananas
handful spinach leaves

Blend in a processor. This is lovely and creamy (you can taste how creamy the spinach is much more in this recipe than you would in the chocolate one)
Sprinkle on some raisins for extra sweetness

Banana, Lemon and Avocado Pudding.
(a heavier, thicker pudding).

3 bananas
half a ripe avocado
1 tbsp raisins.
2 tbsp lemon juice.

Blend really well in a food processor. Serve with a drizzle of lemon.

Banana and Celery Smoothie.

3 bananas
2 sticks celery
water

Blend very well in processor. Add enough water so that it's still creamy but drinkable. Otherwise you can omit water and eat as pudding. Super healthy and very sweet.

****************

Ok that's it for what I made on the weekend! (apart from all the pud variations :)

Hope you enjoy! (I think I'll go make myself some, erm, banana pudding now!)

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Tue Apr 21, 09 9:23 pm Post subject: Devilled Mackerel

Devilled Mackerel

Serves 4

4 mackerel
1.5oz/40g butter
1 tsp caster sugar
1 tsp English mustard powder
1 tsp cayenne pepper
1 tsp paprika
1 tsp ground coriander
2 tbsp red wine vinegar
1 tsp freshly ground black pepper
2 tsp salt

Heat the grill to high. Slash the mackerel skin on both sides. Melt the butter then pour into a flat, wide dish. stir in the sugar, mustard, spices, vinegar, seasoning and mix well.

Add the mackerel and coat well. Serve with a zingy salad

Leave for 10 mins, then either grill for 5 mins each side or barbeque.

Will post the shellfish recipes later.

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Tue Apr 21, 09 9:56 pm Post subject: Chicken liver pate

Chicken Liver Pate - Take one madman from Essex who decides to have 15 chickens killed and cut up one sunny Friday afternoon in April - Liberate the washed chicken livers from him

Remove any hard tubes or green bits from the livers - there was very little to remove from the chooks that Alison had raised

Chop up some onion finely and fry gently in butter until softened but not browned - Add some finely chopped up garlic and fry for about 30 seconds

As the pan was a little full by then - I took the onions out of the pan and fried off the chicken livers in a little more butter until almost cooked through - just pink in the middle is perfect - Add a splash of Brandy and cook off the alcohol - allow all the mixture to cool a little and blend with cream until as smooth as you want it

I then normally cap it off with melted butter to seal it and refrigerate it until set

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Tue Apr 21, 09 10:03 pm Post subject:

Azura Skye wrote:

Here are the raw food dishes I made on the weekend

)

Red Cabbage with Pear and Mint.

Half a head of red cabbage - grated (or pulse chopped in a processor)
Big handful of dates
3 pears
3 - 4 mint leaves.

Set the grated/chopped Red Cabbage aside.
Blend the rest of the ingredients in a processor and when all sauce like, pour and mix into the red cabbage for a lovely fresh purple salad!

Beetroot Carrot n Apple
(serves 2-3)

Grate 2 apples
Grate 2 Carrots
Grate 1 Beetroot

Mix in a bowl
Add a good drizzle of Apple Cider Vinegar
and a healthy handful of raisins
and that's it! A stunningly bright pink dish.

Courgetti
(serves 4)
kinda like spagetti

For the 'pasta':
2 Courgettes

Peel the skin with a veg peeler, discard skin. Then carry on peeling all around the courgette to the very core until you can peel no more, and have a huge mound of pasta like strips!

For the Sauce:
2-3 sticks celery
3 tomatoes
1 red pepper
Good pinch of mixed herbs
Quarter clove of garlic (strong when raw)
6 sundried tomatoes (use the ones in oil and herbs for a stronger flavour)
half an avocado or a dollop of tahini
a squeeze of lemon (or tomato puree for some zing)
Pinch of salt or dash of Liquid Aminos.

Blend all in a food processor until sauce consitency with hardly any lumps. Pour over courgette ribbons.

Really pleased to see these three recipes as we REALLY enjoyed them.

Diolch yn fawr

Azura Skye

Joined: 14 Jun 2005
Posts: 2199
Location: Carmarthenshire

Posted: Wed Apr 22, 09 9:19 am Post subject:
happy to hear that EV :) In fact, happy to hear that it was enjoyed so much by many folks - woohoo!

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28112
Location: escaped from Swindon

Posted: Wed Apr 22, 09 11:56 am Post subject:
Just pigged out on my guess at Tahirs Pakoras recipe Very very nice.

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page 1, 2, 3, 4 Next
Page 1 of 4

View Latest Posts