A list/archive of recipes

Snowball

I looked through the last couple of pages of posts and could not find a post that was tring to do this. Sorry if there is.

I was hoping that we could start a list of recipes. I was hoping that it would be as close to an archive of shared recipes as possible SO NO CHIT-CHATTER no no... lol, if at all possible just recipes or direct questions on recipes posted to keep the amount of posts ot waide through to a minimum.

So, post anything that you like or have seen. Pry that secret recipe for cookies from your granmothers dead arms and posted it here . Does not mean if it is not your or if it is from a book or mag. If you have not tried it, no matter as long as you think it looks/sounds good.

COME ON GUYS, POST RECIPES LIKE CRAZY!!!

[edit]
I love deserts so be prepared for loads

Some stuff to pay attention to while cooking:
Sive all flour when doing desserts.
When "caster sugar" is mentioned it is for a reason. They are of diferent grains and can make a huge differance in a dessert/meal.
tbsp = Tablespoon.
tsp = Teaspoon.
[/edit]

Snowball

This feeds about 12 – 15 people depending on the portions. If you don’t want to cook so much (which I recommend you do if you like chilli because you can freeze it) just half or quarter the ingredients.

Ingredients:
2 onions (sliced in half rings).
6 peppers. Different colours if u want, looks better (sliced in half rings).
Half a bag of mushrooms (not sure how much that would be but just use your judgement).
Garden peas (not mushy peas, the frozen kind).
2 tins of red kidney beans.
4 – 6 tins of chopped tomatoes.
2lb’s of ground beef (mince meat).
2 packets of chilli con carne powder mix (much easier than the real stuff, won’t make ur lives too complicated).
2 – 4 chillies (for extra fire, if you are not sure about the extra but you want to give it a try get 2 of the light chillies, they have categories of their strength).


Method:
Season everything lightly
Cook all the veg separately, the onions, peppers and the mushrooms. Salt and pepper while frying them and some garlic (if you want) while cooking the onions. Put them all into a very large pot or a large oven cooking dish. Cook off the meat and when it’s brown the put in the chillies (extra ones) and the chilli powder mix packets. Put into the large pot/oven dish. Add tomatoes, peas and the red kidney beans (rinsed and drained).
Cook all that for a hour or two if in the pot and two if in oven. I leave it in the oven for about 4 – 6 hours because it comes out 100 times better, I promise. Have fun, its lovely.

Serve:
With rice, bold spuds or chips with cheese.

Snowball

This feeds about 12 – 15 people depending on the portions. If you don’t want to cook so much (which I recommend you do if you like chilli because you can freeze it) just half or quarter the ingredients.

2 onions (sliced in half rings).
6 peppers. Different colours if u want, looks better (sliced in half rings).
Half a bag of mushrooms (not sure how much that would be but just use your judgement)
4 – 6 tins of chopped tomatoes.
Packet of sausages (16 of them).
1 packet of Bacon or two gammon stakes.
Hot pepperoni, 4 in a pack (don’t know what brand but they are in Tesco’s in the section with the curd meats, they are in a vacuumed pack with a kind of gold back and they are nearly always hanging up). These make a huge difference.

Method:
Season everything lightly
Cook all the veg separately, the onions, peppers and the mushrooms. Salt and pepper while frying them and some garlic (if you want) while cooking the onions. Put them all into a very large pot or a large oven cooking dish. Grill the sausages, oven the bacon and fry the gammon stakes and the pepperoni. Put them all into the very large pot or oven dish. Add the tomatoes.
Cook all that for a hour or two if in the pot and two if in oven. I leave it in the oven for about 4 – 6 hours because it comes out 100 times better, I promise. Have fun, its lovely.

Serve:
With Pasta or rice.

Snowball

You will need a round baking tin with a removable bottom. The tin does not really have to be round but the bottom has to be removable.

Ingredients:
Base:
½ pound of butter (real butter).
1 normal packet of digestive biscuits (think that the normal size is around 500g – will edit if not).

Filling:
1 packet of jelly (of flavour of your choice).
2 packets of Philadelphia cheese (normal).
2 packets of cottage cheese.
Water, milk or cream (to be used for the jelly, use water normally, milk or cream if you want it moe rich).
Fruit of the flavour of the cheese cake, the amount is of your choosing (you don’t need this).

Method:
For the base, crush biscuits and mix with melted butter. Put the mix into greased baking tin (Tip: don’t press the base down, it will harden on it’s own and will be crumblier that way). For the filling, melt the jelly into the boiling hot water (if you want to use milk or cream use the smallest amount of hot water and the rest, of milk/cream), follow the instructions of the packet. Put the cottege cheese and the Philadelphia cheese into a blender and mix adding the jelly as you want (make sure to add all the jelly), add all the fruit (if you have it) into the blender and mix. If you want to have some fruit bits in the mix add them after your finished blending. Also you can keep some for decoration on the top. Put into the fridge (or a cold place) for 24 hours and serve as you want. Should last a week in the fridge but then again, it should not last that long it’s way to nice.

Serve:
As you with, with wiped cream (add a caster sugar to taste, its important that it is caster sugar, if you want to sweeten the cream up.), ice-cream or whatever.

Snowball

Oh my god! The toffee goodness.


Ingredients:
150g/5oz/1¼ cups of white flour.
225g/8oz/1 cup of butter.
50g/2oz/¼ cup of caster sugar (caster is a finer grain of sugar, normal sugar will not do and will leave a grainy texture).
½ a 400g/14oz can of skimmed, sweetened condensed milk.
115g/4oz/⅔ cup of soft (if possible) light brown sugar.
30ml/2tbsp (table spoon) of golden syrup.
2 small bananas (this is a very small amount and if you want to cover the pie in bananas you will need more), sliced and left in a bit of lemon juice.
Whipped cream (optional).
Grated plain chocolate (optional).
Baking tin (about 8 inches or 20cm across).

Method:
You’ll need a pre-heated oven at about 160oC/375oF/Gas 3. Put the flour and ½ the butter in a bowl and then stir in the sugar. Squeeze the mix with ur (Clean) hands until it’s a dough. Press into backing tin and bake in oven on it’s own for about 25 – 30 mins (until pastry is lightly brown).
Place the rest of the butter, the condensed milk, brown sugar and the golden syrup into a saucepan (non-stick if possible, if not you’ll have to be extremely careful) and heat very gently, stirring constantly, until all is dissolved. Bring gently to the boil for about 7 mins, stirring constantly (important so there is not burning), until it thickens and gains a caramely colour. Pour over pastry and leave until cold.
Drain the bananas and place on top of pie, then the whipped cream and then the grated chocolate.

Serve:
Oh my god, just stuff your face.

Krusty_Clown

Not a recipe, but a 'Viz' top tip -

An easier way to make the toffee for your Banoffi is to take a couple of cans of condensed sweetened milk (do a couple at a time, as they will keep for a long, long time), and put them in a large saucepan, and put in enough water to make sure that all of the cans are covered.. Put a lid on the saucepan, and bring to the boil..

Boil for about 3 - 4 hours, ensuring that you keep the water topped-up at all time, so it's over the top of the cans (otherwise Kaboom!). Afterwards, allow to cool, and you will have sweet, sweet runny toffee....
MMMmmmmmmm....

digitaldr

I've already tried this - it was in Jamie Olivers latest book and although it sounds like a wind up it's pukka!

Snowball

I was thinking along the lines of entire recipes, Gordon started the coolest tips/tricks thread http://www.boards.ie/vbulletin/showthread.php?s=&threadid=58345. Come on ppl, someone has a nice recipe, no?

Here is another from me....


If you like cherries you will love this (as long as you like puddings to).


Ingredients:
45ml/3 tbsp of Kirsch (A brandy made from the juice of cherries) but this is optional.
450g/1lb of dark cherries stoned (no stones).
50g/2oz/½ cup of plain flour.
50g/2oz/4 tbsp of caster sugar.
300ml/½ pint/¼ cup of milk.
2 eggs (separate the yokes and the whites, keep both).
75g/3oz/6 tbsp of butter, melted.
Caster sugar for sprinkling on the top of the finished pudding (looks great).

Method:
Sprinkle the Kirsch over the cherries in a bowl and leave for 30 mins (go watch friends of family guy). Mix the flour and the sugar together. Then stir in the egg yokes and milk and make a batter. Stir in half the butter and leave for another friends episode.
Pre-heat your oven to 220oC/425oF/Gas 7, then pour the remaining butter into a baking dish (about 600ml/1 pint in size) and dump into oven to heat up.
Whisk the egg whites until stiff (basically until you can make peaks with the whisk), then fold (important, don’t stir, just fold) the batter with the cherries and Kirsch. Pour into the baking dish and into oven for 15 mins.
Then after 15 mins turn down (important to turn down after just 15 mins) to 180oC/350oF/Gas 4 and leave for about 20 mins or until golden brown. Then sprinkle some caster sugar on top and leave for about 5 – 10 mins before serving (if you want it straight away).

Snowball

Kind of meringuey drops (makes about 20). Nice and go well with other stuff like ice-cream and so on. Not realy stand alones but more like they need company.


Ingredients:
2 egg whites.
115g/4oz/½ cup of caster sugar.
15ml/1 tbsp corn flour, sifted.
5ml/1 tsp of white wine vinegar.
1.5ml/¼ tsp of vanilla essence.

Method:
You’ll need a pre-heated oven at about 150oC/300oF/Gas 2 and line 2 baking trays with non-stick baking paper. Whisk the egg yokes in a bowl (free of grease) until very stiff, use a electric whisk if you want. Add the caster sugar, a little at a time, until the meringue is very stiff. Whisk the rest into the meringue.
Get a teaspoon and shape out little snowballs onto the baking trays and carefully put into oven for about 30 mins. Take out and leave on trays until cold and remove carefully, they break easily.
NOTE: the more banging the mixture receives the less air they will have and thus they will not be as nice.

Serve:
They basically go with things like ice-cream and yogurt but you can treat them like meringue’s and make them into desserts by putting fruit and so on with them. If you make loads and break them look at my “Eton mess” recipe that will be up soon.

Snowball

Messy, gooey and lovely.


Ingredients:
500g/1¼lb/4¼ cups of strawberries, roughly chopped.
50g/3 – 4 tbsp of Kirsch (optional).
115g/½ pint/1 ¼ cups of double cream.
6 small white meringues (or some of the left over snowballs).

Method:
Put the strawberries and the Kirsch in a bowl in the fridge for 2 -3 hours. Whip the cream until you can form soft peaks, then gently fold in the strawberries and their juices. Crush the meringues into rough pieces and mix with the rest of the mixture.

Serve:
Serve as you want and eat your hart out.

Snowball

If you like smoothie’s you’ll love this.


Ingredients:
One 350g/12oz package of frozen blueberries (unthaw them).
225g/8oz/1 cup of low-fat vanilla yogurt.
115g/4oz/½ cup of orange juice.
115g/4oz/½ cup of cup milk.
1 tsp of vanilla extract.

Method:
Put all into an electric blender, whirl all ingredients until smooth. Serve immediately. You’ll end up with about 3½ cups.

Serve:
In a glass and drink, nice for breakfast or when you have the munchies but want to be a bit healthy … WTF??? Healthy?

Snowball

A fish curry with ginger that serves about 4 people.


Ingredients:
½ tsp Kosher salt (A refined, coarse-grained salt with no additives).
1 inch piece of fresh ginger (run through a blender to make juice).
3 gloves of garlic, minced.
1 tsp of turmeric powder.
1 pound of mackerel or king fish fillets.
2 tomatoes, medium size.
5 ½ tbsp of vegetable oil.
1 large yellow onion, finely chopped.
2 tsp of sweet paprika.
4 tsp of fish sauce.
¾ of a cup of water.
3 fresh chillies.

Method:
Marinate the fish fillets in the mixture of the salt, ginger, garlic, and turmeric for 15 minutes.
Slice one of the two tomatoes into thin slices, and cut the other tomato into quarters (wedges). Reserve. Meanwhile, heat the vegetable oil in a high-sided, heavy-bottomed frying pan. Add the marinated fish fillets and fry over medium heat for 3 to 5 minutes on each side or until the fish is completely cooked. Remove from the frying pan and drain on paper towels.
Add the chopped onions to the frying pan and sauté over medium heat for about 5 minutes or until the onions are transparent in appearance. Add the thin slices of tomato and the paprika, and continue to cook over medium heat for about 4 minutes or until the tomato slices dissolve. Add the fish sauce and ¾ cup water, cover, and cook over low heat for 2 minutes.
Return the fried fish fillets to the frying pan and simmer over low heat for 6 to 8 minutes. Continue to simmer until the sauce is reduced, leaving the thick tomato and onion sauce and a clear, oily layer on the top. Garnish with the fresh chillies, chopped, and with the tomato wedges.

Serve:
Serve immediately, usually over a bed of plain rice.

Snowball

Curry chicken with the added sweetness of coconut milk, makes it creamy. This serves about 4 people.


Ingredients:
2 pounds of chicken breast (skinned if possible, if not you’ll have to skin them your self).
3 medium yellow onions.
1 small piece of fresh ginger.
3 cloves of garlic.
3 fresh chillies.
4 tbsp of vegetable oil.
½ tsp of turmeric powder.
½ tsp of sweet paprika.
2 tsp of fish sauce.
4oz of coconut milk.
4 oz of water.
½ tsp of salt.

Method:
Wash the chicken and chop into small pieces. Slice one of the three onions finely and reserve.
In a food processor, combine the remaining two onions, ginger, garlic cloves and chillies, blending well.
Heat the vegetable oil over medium heat in a sauté pan. Add the sliced onion and turmeric powder and fry for about 3 minutes until golden brown. Remove the onion from the oil and reserve. Add the blended garlic mixture to the oil and fry for about 2 minutes. Add the chicken pieces, paprika, and fish sauce and stir well for about 8 minutes or until the chicken pieces are brown.
Add the coconut milk and water and bring to a boil. Return the fried sliced onions to the pan, add the salt, and simmer on low heat for about 30 minutes, stirring occasionally.

Serve:
Serve straight away with rice.

Snowball

Ingredients:
4 scoops of vanilla ice cream.
2 cups of milk.
¾ cup of frozen cherries (stoned).
1 tbsp of pure vanilla extract.
¼ cup of crushed almonds.

Method:
Using a blender mix items slowly, stopping every few seconds. Be careful to not over blend. When done the ice cream should be smooth and the cherries and nuts chunky. Pour and serve.

Serve:
In a glass

Snowball

You should get about 100 cookies (depending on the size you make them) and you’ll need them, they will go in no time. Keep in a sealed tub-a-wear contained for freshness.

Ingredients:
2 cups of white flour.
¾ cup of process cocoa powder.
1 tsp of baking soda.
½ tsp of salt.
1 ¼ cups (2 sticks plus 4 tablespoons) of unsalted butter (if not ignore the salt above and just add some to taste), room temperature.
2 cups of sugar, plus more for dipping.
2 large eggs.
2 tsp of vanilla extract.

Method:
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and eggs on medium speed until light and fluffy, about 2 mins. Add vanilla and mix to combine. Gradually add dry ingredients, combine on low speed. Cover bowl with plastic wrap, chill until firm, about 1 hour.
Heat oven to 160oC/375oF/Gas 3. Line baking sheets with parchment paper. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 mins. Transfer to a rack to cool. Cool on baking sheets for 5 mins before transferring to a wire rack to cool. Repeat with remaining dough.

Serve:
They are cookies ffs, just eat them.

Snowball

If you like Leek and Potato soup you¡¯ll love this. It¡¯s basically the same but with Rocket which it kind of peppery. Very nice especially with croutons.


Ingredients:
50g/2oz/4 tbsp of butter.
1 onion chopped.
3 leeks, cleaned and chopped.
2 potatoes, pealed and diced.
900ml/1¨ö pints/3¨ú cups of chicken stock (preferably light stock).
2 large handfuls of rocket, roughly chopped.
150ml/¨ù pint/¨ø cup of double cream.
Salt and fresh ground black pepper for seasoning.
Croutons to serve.

Method:
Melt the butter in a saucepan (heavy-based if possible), add the onion, leek and potatoes and stir until everything is coated in butter. Cover with tight fitting lid and leave to sweat (this means on a medium heat so they will not burn, if it was water it would be just simmering) for about 15 mins. Pour the stock in and cover with lid again, leave for about 20 mins (until veg is tender).
When the veg is nice and tender sieve through the soup and then press the veg through the sieve (Note: Do not blend, you will end up with a gluey texture.). Add the chopped rocket and put back on the stove for another, about, 5 mins (stirring continually).
Stir in the cream, season to taste and then reheat gently (Note: do not boil).
To make croutons you need to cut bread (any type of white bread¡¦ load, stick, etc) into cubes (about 1cm in size) and fry in oil or in the oven covered in some oil. Both ways you can flavour them with garlic or something like that if you want. They are done when they are crispy, the crispier the better.

Serve:
In warmed bowls with croutons, if you like. You can also not put in the cream and have it as a side extra for people to add as they wish.

Snowball

Just your average Tomato and Basil soup, but a good recipe. For the herbs you can use dried if you cannot find fresh (if your worried about quantities just look at a sprig of them in a shop and guestimate) but use fresh basil if you can, that’s important.


Ingredients:
30ml/2 tbsp of olive oil (not extra virgin type if you can avoid it but still olive).
1 onion, chopped.
2.5ml/½ tsp of caster sugar (takes some of the acidity of the tomato away, u can also use normal sugar if you want but caster is better).
1 carrot, finely chopped.
1 potato, finely chopped.
1 garlic clove, crushed.
675g/1½ lb of ripe tomatoes, roughly chopped.
5ml/1 tsp of tomato purée.
1 bay leaf.
1 thyme sprig.
1 oregano sprig.
4 fresh basil leaves, roughly torn.
300ml/½ pint/1¼ cups of chicken or vegetable stock (light stock if you can).
2 – 3 pieces of sun dried tomatoes in oil.
30ml/2 tbsp of shredded fresh basil leaves.
Salt and freshly ground black pepper to taste.

Method:
Heat the oil in a saucepan (heavy-based if possible) and then add the onion and the sugar. Cover and cook for about 5 mins. Add the chopped carrot and potato, cover and cook with a low heat for 10 mins (do not brown the veg).
Stir in the garlic, tomatoes, tomato purée, herbs (except the shredded basil) and pour in the stock, season lightly. Cover with lid again, leave for about 20 - 30 mins (until veg is tender).
When the veg is nice and tender sieve through the soup and then press the veg through the sieve (Note: Do not blend, you will end up with a gluey texture.) and get rid of all the skins and pips from the tomatoes (if you were lazy and got tinned tomatoes you will only have to worry about the pips). Season to taste and off you go.
Chop the sun dried tomatoes and sprinkle on to of the soup served in a warmed bowl along with the shredded basil.

fisty

boil water in pot till simmering.
put egg in pot for 2 minutes 45 seconds.
make toast.
butter and cut toast into soldiers.
crack open egg
add salt
dip in gooey egg.

I know its simple but I just love this for breakfast.

commuterised

Steak, Mushroom and Guinness Pie

Ingredients


Low-fat cooking spray
2 medium onions, finely diced
1 medium carrot, finely sliced
2 celery sticks, finely sliced
2 sprigs fresh sage, chopped
200g (7 oz) button mushrooms
4 tbsp plain flour
400g (14 oz) lean stewing steak, cubed
150ml (8fl oz) beef stock
150ml (5fl oz) Guinness
Salt and freshly ground black pepper
100g (3 ½ oz) ready rolled puff pastry

Instructions



Preheat the oven to 1500C/300oF/Gas Mark 2. Heat a non-stick frying pan with the low-fat spray and fry the onions, carrot, celery and sage until softened, then remove from the heat and put into an ovenproof casserole dish.


In the same pan, fry the mushrooms until they are softened then add them to the casserole dish.


Sprinkle the flour on a plate, season, then roll the meat in it until completely covered. Spray the pan with low fat cooking spray again and fry the meat until browned all over. Add to the casserole dish. Pour the stock and Guinness over, cover and put in the oven for 2 hours, stirring occasionally.


Meanwhile, place a 20cm (8in) pie dish upside-down on the rolled out pastry and cut out a circle slightly larger than the dish.


When the meat mixture is cooked, carefully transfer to the pie dish and increase the oven temperature to 2200C/4250F/Gas Mark 7.


Place the pastry on top of the dish, using any trimmings to make decorative leaves for the top. Push down the pastry on to the edge of the dish to seal and "knock up" the sides. Brush with a little skimmed milk and make a slit in the middle for the steam to escape.


Bake for 15-20 mins or until risen and golden.

yum yum yum, ulitmate comfort pie
My mum adds liver to it cos my Dad loves it, but I'm afraid that will have to stay out of my version.

commuterised

Ingredients


Sauce
3 tbsp soy sauce
1 tbsp fish sauce
juice of 1 lime
1 tsp chilli sauce
2 tsp brown sugar
1 tbsp crunchy peanut butter (make sure it's the crunchy one, not smooth)
8 fl oz (225ml) water

Stir-Fry
2 tsp cornflour
1 tbsp water
2 tsp vegetable oil
3 cloves garlic, minced
2 tbsp fresh ginger, minced
12 oz (340g) braising steak, trimmed of fat and cut into thin strips
1 large onion, chopped
1 red pepper, chopped
250g (9oz) broccoli florets
2 tbsp basil, chopped
100g (3½ oz) bean sprouts

Instructions



Whisk together sauce ingredients until smooth. Separately, mix cornflour with 1 tablespoon water; set aside.


In a large non-stick frying pan or wok, heat oil over a medium-high heat. Cook garlic and ginger until browned, stirring constantly, about 2 minutes. Remove garlic and ginger from skillet and set aside.


Add beef and cook until no longer pink, stirring constantly, about 2 minutes. Remove from pan and set aside.


Add onion and pepper; cook until onions just start to brown, about 2 more minutes. Add broccoli and cook 2 minutes more.


Reduce heat to medium and add sauce and garlic mixture. Cook until broccoli is crisp-tender, 3 to 4 minutes more.


Add beef, basil, bean sprouts and cornflour mixture. Cook until sauce thickens slightly, about 1 minute more. Serve.