Recipe Swop

[chantillylace]

The thread about cooking got me thinking! Thought we could share some recipes. Everybody needs inspiration every once in a while! I'll start!

If you're cooking for kids this is a fail safe recipe! I have yet to meet a kid who didn't love them!

Microwave Meatballs in BBQ Sauce
Suitable for freezing
(Makes about 16 meatballs)
1 onion, chopped
2 slices white or brown bread
1 chicken stock cube
1 granny smith apple, peeled and grated
450g lean pork mince (not beef – it makes them too dry)
2 tbsp water

BBQ Sauce
1 Large onion, finely chopped
1 tbsp vegetable oil
2 tsp soft brown sugar (I only put 1)
1x140g can tomato puree
1 tbsp lemon juice
300ml hot water

Combine onion bread and stock cube and chop for a few seconds in a food processor. Stir in the grated apple and combine this mixture with the minced meat. Stir in cold water and season. Set aside

To make sauce, put chopped onion in a microwave bowl (glass is best as the sauce stains plastic) and mix together with the oil and sugar. Cover and cook on High for 5 mins, stirring once. Stir in the remaining ingredients for the sauce and cook uncovered for 4 mins on High. Form the minced meat mixture into about 16 meatballs, arrange in a large microwave safe dish and pour the BBQ sauce over. Cook, covered, on High for 6 mins, turning the meatballs over halfway through. Check to make sure they are cooked all the way through. Leave to stand for a few mins and serve with rice, mashed potato or pasta.

[nightape]

What a brilliant idea! Here's one thats dead easy and scrumdidlyuptious!

Heavenly Apple Pie

1 egg
1 cup milk
1 cup sugar
2 tsp baking powder
1 large tin pie apples
1 cup flour
1 tsp oil
sugar and cinnamon to taste

Mix together sugar, flour, milk and egg. Mix well. Place apples in deep dish and sprinkle with cinnamon and sugar. Add baking powder to batter mix and pour over the apples. Bake 180 for around 30 minutes.

Cream Sauce: 250 ml cream, 1 cup sugar
Place cream and sugar in a pot and bring to the boil whilst stirring, then simmer for around 10 to 15 mins. Pour this over the hot baked apple pudding.
:smiley36: enjoy!

[fantaniatastic]

Sound delish man!! Here is one for y'all to:-)

Winter Veggie Hash

Ingredients:

3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sageDirections:

Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

[Nyala]

Sweet Chilli and Capsicum Chicken

4 Chicken breasts
200g Basil Pesto
200g Tomato Pesto
250ml Fresh Cream
200ml Sweet Chilli Sauce
Half med green capsicum - thickly sliced

Method:

1. Place chicken in saucepan with 1 cup water. Cover and cook until completely cooked through.
2. Drain. Shred chicken with fork (or cube or slice as prefered)
3. Add both pestos, cream, sweet chilli sauce, fresh cream and sliced capsicum.
4. Simmer on low heat for about 15 - 20 mins.
5. Serve on Penne (or other large pasta eg Shells)

I often use this when entertaining guests for dinner. It's so simple and goes a long way.

[Flyzot]

Bobotie

2 tablespoons oil
1/2 tablespoon butter
500 grams mince (combination of beef and lamb)
2 onions -- chopped
2 cloves crushed garlic
1 cup grated carrot or apple Spices

2 teaspoons curry powder1 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon mixed herbs
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 teaspoon sugar
pinch red chili powder or cayenne pepper Seasonings

1 tablespoon salt
1/4 teaspoon pepper1 tablespoon wine vinegar
2 slices white bread
2 bay or lemon leaves Topping

1 cup sour cream or 1/2 cream + 1/2 yoghurt
1/2 teaspoon salt
pinch pepper
2 eggs Stir-fry the mince in the oil and butter until loose and crumbly, using a fork. Add the chopped onion and stir-fryuntil limp and glazed. Add the garlic, grated carrot and spices. Continue cooking very briefly to develop all flavours.Season with salt, pepper and wine vinegar or lemon juice to taste. Soak white bread in water, lightly squeeze out water and mash with a fork, then add to mixture.
Spread the mixture into a flat ovenproof dish. Tuck the bay or lemon leaves into the mixture.
Beat together all the ingredients for the topping with a fork.
Pour the topping over the bobotie and bake uncovered at 190 C (375 F) for 35 minutes until the custard topping is firm and golden-brown.
Serve with yellow rice, chutney, sliced bananas and a diced tomato and onion sambal.

[Flyzot]

Monkey Gland Steak

Cube steaks (1 per serving)
oil for frying
1 large onion diced
1/2 cup water
2 large tomatoes diced (canned tomatoes work just as well)
1 cup of ketchup
1/2 cup of Worcestershire sauce
2 cloves of garlic finely chopped
3/4 -1 cup of chutney
1/2 cup of brown sugar
2 Tbsp. vinegar
1 tsp. Tabasco sauce In a heavy skillet, heat oil. Sauté onions and garlic until soft. Add remaining ingredients, mix well and simmer for a few minutes. Fry or grill the steaks separately. When done frying spoon the sauce over the steaks. Serve with rice.
Makes 8 Servings

[nightape]

Flyzot, thought you only did quickies in the microwave!!!!!

[biffon]

Erics tasty "mcDonalds" pancakes
http://www.noyescafe.com/pancakes%20with%20fruit%203.jpg
1xLarge egg (beaten)
250g self raising flour
1tsp bicarb
1tsp baking powder
2Ts melted margerine (or butter)
250ml milk (dont use all of it at once)
3Ts of sugar

(topping)
1 tin berries in syrup (blueberries are best)
1tsp icing sugar
or just plain maple syrup

(cooking)
mix all main ingredients and 1/2 the milk into mixing bowl mix untill mixture is smooth
add remaining milk untill consistency is thin enough to pour (like thick cream).

heat non stick frypan to medium hot (add a little cooking oil if you want)
using a ladle pour mixture onto frypan in round serving spoon ammounts (2 or three at a time.
(the trick is to flip the pancake over as soon as the bubbles start popping on the top )
cook untill the pancakes are golden brown on both sides.

(to serve)
pile in a single column on a serving plate and pour blueberries over the top and sprinkle icing sugar for effect..

kids love em!!
(and so do I! :D )

[Bianca]

wow - looks yum!

[Bianca]

The very easy and yummy crab (or tuna or clams if you prefer) linguine

350g linguine or spaghetti
4 large ripe tomatoes, roughly chopped
2 garlic cloves, finely chopped
1 red chilli, seeded and finely chopped
1 tsp olive oil
1 tsp sugar
170g can white crabmeat, drained
grated rind and juice of 1 lemon
handful of fresh basil leaves
salt and freshly ground black pepper

1. Put a large pan of water on to boil for the pasta.

2. Place the tomatoes, garlic, chilli, olive oil an sugar in a small pan. Bubble together for 8 - 10 minutes until thickened and pulpy. Add the crabmeat and lemon rind, and heat gently until piping hot.

3. Cook pasta.

4. Season crab mixture with salt, pepper and lemon juice, then tear in the basil leaves. Drain pasta, toss with crab mixture and divide between bowls. (Serves 4).

[biffon]

Ill bet that would be great with a seafood mix -eg: prawns, mussels, calamari, crab, cockles & pippies

yum!

[FerrariSucks]

Big Mac Burger.

1 x £2 coin
1 x 50p coin
2 x 20p coins
1 x 5p coin
4 x 1p coins
1 x Mouth

[chantillylace]

Is that you or your Av talking Ferrari?

[biffon]

haha!!
pwned!!!

[fantaniatastic]

http://usa.stockfood.com/Pix/MISC/655/655431_T.JPG (javascript:PrevOnSame('655431', '3', '11'))

Getting into the WHOLE Christmas Spirit thingy!!!

Price Wise anyone up for guess????

[FerrariSucks]

Is that you or your Av talking Ferrari?

neither, its my sense of humour:smiley36: :smiley36: :smiley36:

[FerrariSucks]

Oh, and my avatar is not fat, he is big boned

[Raevoyn]

Oh, I thought he was just festively plump .....

[chantillylace]

Oh, and my avatar is not fat, he is big boned

Well, I must say - he has the biggest, sorry I mean boniest, pair of breasts i have ever seen!

[Nyala]

These recipies are great, I've added them all to my trusty cookbook. Excellent idea Chant, thanks.

[fantaniatastic]

:tee:

For this special meal you will need the following-

1 times small child
1 time sand pit
1 time hose pipe
-----------------
First add water to sand pit
mush up well using all availabel body parts
knead with hands and make hand sized balls
set aside for munching on later
VIALO!
---------------------
Can also include 1 times chongololo for garnish.


Who has'nt used this before growing up?:smiley20:

[Nyala]

Thats so true - My Mom used to hose us down in the back garden before we were allowed in the house to bath after we'd been making mudpies.....lol

[Bolty]

Lost, confused, or just too high to figure out what's going on? You've come to the right place. For those of you out there that have no idea how to cook with cannabis, or more importantly, how to make the infamous cannabutter, then you've come to the right place.
We'll jump right in with instructions for making cannabutter, which is not only a time-saver, but eliminates the taste and texture of just throwing chopped cannabis into a recipe.
The first thing you are going to need is at least a half-ounce of cannabis. I say at least because in a perfect world, you should use one ounce of cannabis for the best results, but if you cannot spare that, a half-ounce will do I suppose. The next and last item—simple, eh—you will need is a pound of butter. I would suggest using unsalted butter, because you can always add salt to a recipe but some recipes call for unsalted butter so it's easier this way.
Now for the tricky part, making it! You will need a coffee grinder, or something similar, to grind the cannabis into a fine powder. It's up to you what quality of bud you use, or even what part of the plant you use, but remember, the better quality the bud, the better the butter! You'll need to grab a saucepan and melt the butter over medium-low heat. Next, stir in the powdered cannabis with a wooden spoon. Once the mixture starts to come together, reduce the heat to low. Leave this on the heat anywhere from 15 to 30 minutes, just don't let the mixture burn! Once it has cooked, strain the mixture, making sure to squeeze all the butter out. A cheesecloth works really well for this. You can use the plastic containers that margarine comes in if you have nothing to put your freshly made cannabutter in. Make sure to pour a little water over the butter once it has hardened and it will last longer.
Like mentioned earlier, the amount of cannabis you use is up to you and your wallet, however the more you use the better. This same recipe works with other fat substitutes such as margarine, lard, shortening, oil—olive, sunflower, sesame, peanut, vegetable, canola, etc.—and even milk, as long as it has fat in it.
Some people might have a problem with smell when making any of the above mixtures, so here's an easy way to get around that. Find a light-proof glass container and fill it with oil. Put in as much cannabis as you want and seal the jar. Shake it every day for at least a week. The longer you do it the better, some go as far as letting it sit for months on end. Once you are ready, strain the bud out and what you are left with is cannaoil which you can use in any recipe that requires oil.
Another method that doesn't require cooking is cannaflour. Grind the cannabis up as fine as you can get it, and mix it with the following ratio: for every cup of flour, mix in a half cup of powdered cannabis. Your final product is cannaflour, and you can use it in just about every baking recipe.
People always wonder what recipes they can cook cannabis with. The answer is simple: if your recipe calls for flour, butter, oil, milk, or any other fat, you are ready to substitute what they ask for with what you have made. Hope this helps, happy cooking!
_uacct = "UA-276262-6";urchinTracker();

[Bolty]

Peanut Butter Spice CakeIngredients
1/2 cup softened cannabutter
1/2 cup honey
2 tablespoons peanut butter
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cloves
1 1/2 teaspoon ginger

Directions
Preheat oven to 350º F. In a large bowl, combine cannabutter, honey, and peanut butter. In a seperate bowl sift together whole wheat flour, baking powder, baking soda, cloves, and ginger. Combine the wet and dry ingredients together and pour into an 8x5-inch bread pan. Bake for 25 minutes or until a toothpick comes out clean.

[biffon]

thats mental bolty!!!!

no wonder youre "half baked" scuse the pun :D

[Bolty]

eeesh , half baked half goofed i reckon

[nightape]

Bolty, you keep taking the cream and rubbing in the tablets ok?

Reminded me of this! rofl

Ingredients:

1 cup of water

1 tsp baking soda

1 cup of sugar

1 tsp salt

1 cup of brown sugar

lemon juice

4 large eggs

nuts

bottle Vodka

2 cups of dried fruit

Sample the vodka to check quality.

Take a large bowl, check the vodka again.

To be sure it is of the highest quality, pour one level cup and drink.

Repeat.

Turn on the electric mixer.

Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar.

Beat again.

At this point it's best to make sure the vodka is shtill OK.

Try another cup ... just in case

Turn off the mixerer.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick fruit off floor.

Mix on the turner.

If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the vodka to check for tonsisticity.

Next, sift two cups of salt. Or something. Who giveshz a shit.

Check the vodka.

Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the vodka and kick the cat.

CHERRY MISTMAS!

[Bolty]

hic!! thats funny

[Nyala]

I followed the process from start to shinsh.....good on ya!

[Raevoyn]

Peanut Butter Spice CakeIngredients
1/2 cup softened cannabutter
1/2 cup honey
2 tablespoons peanut butter
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cloves
1 1/2 teaspoon ginger

Directions
Preheat oven to 350º F. In a large bowl, combine cannabutter, honey, and peanut butter. In a seperate bowl sift together whole wheat flour, baking powder, baking soda, cloves, and ginger. Combine the wet and dry ingredients together and pour into an 8x5-inch bread pan. Bake for 25 minutes or until a toothpick comes out clean.

That's brilliant, Bolty! Reps for you for sure!

[biffon]

rae and youre going to go and try it i presume!!

[Poison]

Home Made Protein Bar

Ingredients
5 tbsp natural peanut butter (chunky or smooth)
1/2 cup dry oat meal or whole grain hot cereal (uncooked)
1/2 cup oat flour (double the dry oats if you do not have oat flour)
6 scoops chocolate whey protein (approximately 132 grams worth of low-carb protein powder)
1 teaspoon vanilla
2 tablespoons flax seeds (optional)
1 cup non-fat dry milk
1/2 cup water (depending on what type of protein you use, you may need to add more)
Modifications: Use vanilla protein and replace ~1/4 cup of the oatflour with a variety of nuts, seeds, or dried berries.
Preparation
Spray an 8x8 baking dish with non-stick cooking spray. Combine dry ingredients in a medium size bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla. Using a wooden spoon or rubber spatula, everything until a dough forms. The dough will be sticky. Spread dough into pan using a clean wooden spoon or spatula that has been sprayed with non-stick cooking spray. Refrigerate a few hours (or freeze for an hour) and cut into 9 squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated.

[biffon]

sorry that sounds really good poison but your avatar put me off !!! eeeeewwww!!:smiley11: :smiley11:

[Bianca]

yes pic makes me want to puke everytime I see it!! :smiley11: :smiley11:

[nightape]

Some people prefer the savoury route...lol
They sound really good!

[sally]

Thought i would start a thread so everybody could add their fav meals to cook, and give any hints and tips when cooking.

[squeakyB]

Braai - nothing beats a good braai with vors, potato salad, cold baked beans and creamy style sweetcorn!!!!

[Nyala]

Sweet Chilli Chicken

250gm Chicken Breast - thickly sliced (or diced)
1/2 Green Pepper - thickly sliced
2 des. sp Basil Pesto
2 des. sp Tomato Pesto
100gm Sundried tomatoes
250ml Fresh Cream
1/2 cup Sweet Chilli
2 des.sp Olive Oil

Method:

Place oil in frying pan and heat. Add chicken pieces and cook until cooked through. Add green pepper and cook for further 5 mins. Add all other ingredients stirring well. Cover and simmer for 10 mins. Serve over Penne or other large pasta shapes.

This has been a hit everytime, because of the cream it tends to be a bit rich so cut down on the quantity if necessary....Yummy!!!!

[Nyala]

Have a bit of fun with your roast chicken....this effect can be achieved by cutting shapes out of tin foil and strategically placing it on the hen before roasting....makes a great conversation piece, I've tried it.

[Bianca]

LOL - crazy chick! I've got to try that now!!

[biffon]

theres already one of these ill add these posts to it when i find it... :D

[biffon]

merged... :D

[sally]

ooops sorry, my bad!!

[sally]

Grilled Peppers

Take a red,yellow, green and orange pepper and slice into long pieces, put into a bowl and add virgin olive oil, salt and pepper and 2 cloves of garlic cloves crushed. use your hands and mix together.
Put the peppers onto a baking tray and leave in the oven for 10-15 mins.
fantastic for a side dish or part of a main meal!! Yummy!!!!

[sally]

Chocolate Mousse Tart

85g digestive biscuits, crushed
85g amaretti biscuits, crushed
70g butter, melted

TOPPING

200g plain chocolate
115g milk chocolate
3 large eggs, separated
55g caster sugar
3 chocolate flake bars, to decorate

1. to make tha base, mix the biscuits with the butter and press into a cake tin (about 23 cm base), and chill in the fridge.

2. melt the chocolate in a heat proof bowl set over a sauce pan of simmering water. cool slightly then add the egg yolks and mix well.

3. whisk the egg whites until they are fluffy and form peaks, then add the sugar and whisk until stiff.

4. fold the chocolate in to the egg whites and pour over the biscuit base. chill in the fridge for about 8 hours or over night.

5. when you are ready to serve the tart, unmould it and transfer to a serving dish and crumble the chocolate flacky over the top!!

This is a really tasty chocolate lovers haven!!!

[Bianca]

mmm - both sounds really good Sally!

[sally]

they are yummy!! come on guys, we need more!!

[Nyala]

Now that the festive season is on us again I thought I'd revive this thread so we can share some of our Christmas favorites. So I'll start the ball rolling again.

Anyone got a recipe for Chocolate Roullard? (tee hee, I'm not sure about the spelling but you get the picture)

[Nyala]

....or any Roulard, I'll convert it if I can. Pleeze, someone must have one. :)

[joemac]

The ultimate chocolate roulade
http://www.bbc.co.uk/f/t.gif

Serves 6-8
Preparation time overnight
Cooking time 10 to 30 mins

Ingredients
175g/6oz plain chocolate, broken into pieces
175g/6oz caster sugar
6 eggs, separated
2 level tbsp cocoa, sieved
For the filling
300ml/10fl oz double cream
2 oranges, zest only, finely grated
To serve
orange segments or slices, steeped in Grand Marnier
icing sugar
Equipment
33cm x 23cm (13in x 9in) Swiss roll tin

Method
1. Lightly grease Swiss roll tin and line with non-stick baking parchment, pushing it into the corners.
2. Preheat the oven to 180C/350F/Gas 4.
3. Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly.
4. Place the sugar and egg yolks in a bowl and whisk with an electric whisk on a high speed until light and creamy.
5. Add the cooled chocolate and stir until evenly blended.
6. Whisk the egg whites in a large mixing bowl until stiff but not dry.
7. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites, then the cocoa.
8. Pour into the prepared tin and gently level the surface.
9. Bake in the preheated oven for about 20 minutes until firm to the touch.
10. Remove the roulade from the oven, leave in the tin and place a cooling rack over the top of the cake, being careful not to touch the cake.
11. Place a clean damp tea towel on top of the rack, and leave for several hours or overnight in a cool place - don't worry, it will sink slightly. (If the tea towel dries out, simply re-dampen it.)
12. Whip the cream until it just holds its shape, and stir in the orange zest.
13. Dust a large piece of non-stick baking parchment with icing sugar.
14. Turn the roulade out onto the paper and peel off the lining paper.
15. Trim the two long edges for a smarter finish (it also gives you a chance to taste the trimmings!).
16. Spread with the whipped cream and roll up like a Swiss roll: starting with one of the short edges, roll tightly to start with and use the paper to help. Don't worry if it cracks - that is quite normal and part of its charm!
17. Serve slices with orange segments and Grand Marnier.

[joemac]

It's just a copy/paste though. I've never tried it

[Nyala]

Joe - you're my new SuperHero. Thanks.

[Famous Graus]

BAKED STUFFED CHICKEN:

Here is a chicken recipe that also includes the use of popcorn as a stuffing -- imagine that.


When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out.

Give this a try.


4 - 5 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)

Salt/pepper to taste
Preheat oven to 350 degrees.

Brush chicken well with melted butter salt, and pepper.
Fill cavity with stuffing and popcorn.

Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds.

When the chicken's ass blows the oven door open, and the chicken flies

across the room, it's done.

And, you thought I couldn't cook...

[Howard Neill]

http://i2.tinypic.com/7xy6bn6.jpg

[Springbok]

Thats sounds strange howard but i will try it:smiley20:

[Howard Neill]

Thats sounds strange howard but i will try it:smiley20:

It works - true's Bob.

.

[igundwane]

Wouldnt it just be easier to swap wives ....... saves the hassle of writing everything out.

[sally]

hahahaha, what if you dont have a wife??

[joemac]

http://www.thechiefbaboon.com/Forums/showthread.php?t=10245

Self raising flour is just plain flour with baking powder and soda added. The trouble is, the tend to load it in there. Just use normal cake flour and add your own baking powder. However, for really good pancakes......

Make up a sloppy mix of flour and milk (and a pinch of salt) and add a sachet of yeast and leave it overnight. In the morning, you should have a frothy brew. Adjust the consistency with flour or milk and fry as per usual.

mmmmmmmmmmmm pancakes!!!
__________________

[Sam Edwards]

For this fab pudding you will need. Pre heat oven 450 F
CRUST
1/4lb butter, 1/4 cup (regular breakfast) sugar, 2 eggs, 2 teaspoons baking powder, Flour to make soft Dough.

METHOD CRUST
Cream butter and sugar, add eggs & baking powder. Now add flour in small quantaties untill you have a soft dough. Roll, cut and place in tart pan or pan's. (tip: prick the dough with a fork all over to stop the crust rising unevenly) Bake in oven until pastry is golden brown - 15 -20 mins. Sprinkle with cinnamon.

CUSTARD
2 tablespoons flour, 1/4 breakfast cups sugar (I never worked out what a breakfast cup of sugar was I just use a small mug) 2 egg, 1 teaspoon vanilla essence, 3 breakfast cups milk.

METHOD CUSTARD
Make a paste with eggs, sugar & Flour, put to one side. Bring Milk to boil, remove from heat, (turn your hob/ring/stove down to cool while you) slowly add paste to milk stir carefully to avoid lumps, return to stove simmer for 5 min stirring to avoid lumps. Keep cooking untill you get a runny custard consistancy. Remove from stove and add Vanilla essence. (I ALWAYS FORGET THE VANILLA ESSENCE)

put your custard into your crust and return to oven for 15/20 min's (keep and eye on it as some ovens cook quicker than others and it may burn) Once you remove from oven sprinkle with cinnamon and cool before putting into fridge and ENJOY!!!!

[Nyala]

Yummy - thanks for posting this. My recipe has found it's way into the dark depths of the shed after our flood. I'll eventually get around to digging it out.

[Sam Edwards]

No prob's. It always goes down well with all the PROPER milk tart lovers and it does not take toooo long to make, Enjoy!!!

[Cez]

thank you... will def enjoy!!

[Strawbs]

Sweet Chilli Chicken

250gm Chicken Breast - thickly sliced (or diced)
1/2 Green Pepper - thickly sliced
2 des. sp Basil Pesto
2 des. sp Tomato Pesto
100gm Sundried tomatoes
250ml Fresh Cream
1/2 cup Sweet Chilli
2 des.sp Olive Oil

Method:

Place oil in frying pan and heat. Add chicken pieces and cook until cooked through. Add green pepper and cook for further 5 mins. Add all other ingredients stirring well. Cover and simmer for 10 mins. Serve over Penne or other large pasta shapes.

This has been a hit everytime, because of the cream it tends to be a bit rich so cut down on the quantity if necessary....Yummy!!!!


and if you do the same dish but serve with cous cous... delish! :smiley32:

[priya]

http://funkymunky.co.za/recipes.html

Lots of Saffrican recipes here for those of you feeling homesick. :)

[dallas]

thanks priya really good stuff there

[Cez]

yup sure is... thanx priya

[kimberley]

http://www.joyofbaking.com/StrawberriesFilledCream.html,


I love doing this with strawberries, its great for parties, or for anyone.
My daughter loves them.

[Cez]

they look delish!!! will def have to try that out!! although knowing me it'll be a great big disaster!!

[Sam Edwards]

Tomato Bredie (South African)

4 lage onions
1 to 1.5 Kg tomatos
1Kg mutton cubed
1Tbsp brown sugar
salt and pepper
bay leaf
Garlic to taste

Skin tom's & cut them up. Place in colander and squeeze gently to remove surplus juice. Brown onions......add garlic, meat and seasonings. When Meat is browns add tom's and sugar. Allow to simmer gently untill meat is tender. Depending on size and "juicieness" of tom's, you may need to add stock if the gravy looks like drying up. This is the most basic of bredie's - you can always add other veg like beans or potatoes -also sherry is nice in it.

[Sam Edwards]

this may sound crazy but I promise you it is too die for.

chicken with 40 garlics

1 large Chicken
3tbsp olive oil
40cloves garlic (unpeeled -very important)
1 cup dry white wine
salt and black pepper
sprigs of thyme, rosemary and tarragon
2 bay leaves

Heat oil, Cut chicken up, Brown chicken all over, remove & fry galic unpeeled till puffed (beware - they explode if over-cooked!) return chicken add wine. Season add herbs. Cover and bake in oven for 1.30min - 2 hours. Add some chicken stock to pot after hour, makes delicious gravy.

[Belladonna]

To die for?? Can probably guarantee that it will kill mozzies!! Is that what you mean?

[Sam Edwards]

To die for?? Can probably guarantee that it will kill mozzies!! Is that what you mean?
You would be suprised as long as you keep the skins on the garlic when you cook it you can hardly taste or smell it they go almost sweet.

[Nyala]

Hmmm...I'm going to have to try that one.

[Sam Edwards]

Well worth it, it is so scrummy!!! its one of my Mom's recipies and I have had it many times it is so nice just sounds shocking

[priya]

Whole garlic bulbs, smothered with olive oil and sea salt, roasted in a hot oven are absolutely delish!!! You can just squeeze those lovely little cloves out, and eat.

SE's right - you can hardly taste the garlic, it's very subtle and almost sweet tasting.

[priya]

I have a very easy Indian dessert recipe made with yoghurt and condensed milk. Would anyone be interested? You do have to have a VERY sweet tooth though. :)

[joemac]

Always interested in food Priya. I had an Indian dessert a few times that was awesome. It was made of orange swirls of something that looked like it was deep fried and dunked in syrup/ Very sweet. Very nice .

[priya]

Sounds as though you had jalebi - those are VERY sweet, but delish too.

Here's a really easy dessert....

200ml canned condensed milk
200ml natural yoghurt
2 tblspn brown sugar
2 tblspn raisins, soaked in hot water 40 mins, then drained
2 tblspn flaked almonds or dry roasted pistachio nuts
Heat the oven to 150C/300F.

Mix the milk and yoghurt well, a fork should do the trick.

Pour into a small oven proof dish and place this in a steam bath in the oven (simply, a dish large enough to hold the pudding bowl and 2-3 inches of water. I use my roasting tray and sit the pudding dish on a kitchen towel).

Bake for 40-45 minutes or until the yoghurt has just set.

Sprinkle the sugar, raisins and almonds on top, return to the oven and cook for a further 3-5 minutes until the sugar caramelizes.

Can be eaten hot or cold.

Verrry rich and verrry good.

[kimberley]

Priya, i love Indian food, my best friend is Indian and her mom is the wife of a priest, but her mom is a brilliant cook, and i love her Dokra (if i spelt it right). would u be able to give me the recipe.

[priya]

Kimberley - You mean that spongy, spicey cake with mustard seeds and curry leaves?

If that's the one, I'll dig around for the recipe but I must warn you, what Indians say is easy, never is. The dhokra/dhokla is steamed.

I presume your friend is from South India? Ask her mother to make you a dosa, any kind. You'll fall in love, that's a promise.

[boards]

Anyone got an ice cream recipe and an homemade amarula/alcohol recipe???

[dallas]

homemade amarula/baileys

250ml cream
1 tin condensed milk
cup of whiskey or whatever you prefer (brandy)

[boards]

i dont have alcohol here so i need to brew or distill some... any ideas

[kimberley]

They are in south africa, but dont where in India they originally from, see I am in Uk, but Krishna, my friend is coming over next year so will ask her to bring some dosa, i have had it before so know whats its like. I have tried many variety of Indian foods, and know how good Indian food is like.

[Chick]

Dosa - yum... Itly ... yum .. Masala .. yum

Those Indians sweets are too good, very sweet but after a curry they go down a treat.

[Sam Edwards]

Anyone got an ice cream recipe and an homemade amarula/alcohol recipe???
Serves 6
300ml or 1 1/4cups whipping cream, chilled
90ml or 6 tbsp Greek-style yogurt
75-90ml or 5-6 tbsp castor sugar
few drops vanilla esence
150g or 10 tbsp flaked or roughly grated chocolate (of your choice, white, milk, dark)

1 have ready an ice-cream maker, or use a 600-900ml freezer-proof container, preferably with a lid. Prepare a place in the freezer so you can easily reach it. If necesary, turn the freezer to the coldest setting.

2 softly whip the cream in a large bowl then fold in the yogurt, sugar, vanilla essence and chocolate. Stir gently to mix thoroughly, and then transfer to the ice-cream maker or freezer container,

3 smooth the surface of the ice cream, then cover and freeze. Gently stir with a fork every 30 minutes for up to 4 hours until the ice cream is too hard to stir. If using an ice cream maker, follow the manufacturer's instructions.

COOKS TIPS

Tansfer the ice cream from the freezer to the fridge about 15 minutes before serving, so that it softens, and so that the full flavor can be appreciated.:smiley2:

[Sam Edwards]

Anyone got an ice cream recipe and an homemade amarula/alcohol recipe???
got other Ice cream recipe's such as chocolate Ice cream, rocky road ice cream, Ice cream bomes, chocolate mint ice cream pie, I love ice cream and have a full book just on ice cream recipe's also love chocolate and have a full book on chocolate recipes so for those of you with sweet tooth's let me know if you need anything. :smiley36:

[boards]

ah Sam thanks so so much!!

[Sam Edwards]

No problemo, like I said let me know if you need any more and the ice cream recipie I gave you works well with flake chockies

[igundwane]

Needs a really good cream pie recipe

[Sam Edwards]

Needs a really good cream pie recipe
Got a white chocolate and mango cream tart if you want but cant find any cream pie recipe's

[dallas]

Sammykins please do you have the icecream recipe with condensed milk?????Please pleaseplease!!

[cujimmy]

Got a white chocolate and mango cream tart if you want but cant find any cream pie recipe's

I believe you'll find exactly what Iggy was looking for by Googling 'cream pie' :whistling:
(it's NSFW, BTW)

[Sam Edwards]

I believe you'll find exactly what Iggy was looking for by Googling 'cream pie' :whistling:
(it's NSFW, BTW)
Cujimmy I was a newbie then and did not know Iggy and his wicked sense of humor, I am now older and wiser and wont go there LOL:whistling: :naughty:

[dallas]

Sammykins please do you have the icecream recipe with condensed milk?????Please pleaseplease!!

Sam please read my post!!

[Sam Edwards]

I will have a look for you Dallas, If I dont have one now my mom will be in the UK in 24 days (to live Whoo hoo) and she has one in her big book of recipe's collected from friends and family (its a good one)

[dallas]

you are a gem I tell you!!!! My mom has said just condensed milk and cream and vanilla essence so will try that for now but am waiting to hear from you cause it sounds divine!!!! glad you will have your mom here soon!!!

[sally]

hey mozzie, when you get it please pass it to me, thanks hun XX

[dallas]

of course Sal!!!

[priya]

Has that icecream recipe with condensed milk arrived yet or is it a secret recipe and not for sharing? :)

[priya]

Dosa - yum... Itly ... yum .. Masala .. yum

Those Indians sweets are too good, very sweet but after a curry they go down a treat.

Here's an Indian dessert for you, and it's delicious plus very easy.

200ml canned condensed milk
200ml natural yoghurt
2 tblspn brown sugar
2 tblspn raisins, soaked in hot water 40 mins, then drained
2 tblspn flaked almonds or pistachio nuts

Heat the oven to 150C/300F.

Mix the milk and yoghurt well, a fork should do the trick.

Pour into a small oven proof dish and place this in a steam bath in the oven (simply, a dish large enough to hold the pudding bowl and 2-3 inches of water. I use a small roasting tray).

Bake for 40-45 minutes or until the yoghurt has just set.

Sprinkle the sugar, raisins and almonds/or pistachios on top, return to the oven and cook for a further 3-5 minutes until the sugar caramelizes.

Can be eaten hot or cold

[dallas]

Here's an Indian dessert for you, and it's delicious plus very easy.

200ml canned condensed milk
200ml natural yoghurt
2 tblspn brown sugar
2 tblspn raisins, soaked in hot water 40 mins, then drained
2 tblspn flaked almonds or pistachio nuts

Heat the oven to 150C/300F.

Mix the milk and yoghurt well, a fork should do the trick.

Pour into a small oven proof dish and place this in a steam bath in the oven (simply, a dish large enough to hold the pudding bowl and 2-3 inches of water. I use a small roasting tray).

Bake for 40-45 minutes or until the yoghurt has just set.

Sprinkle the sugar, raisins and almonds/or pistachios on top, return to the oven and cook for a further 3-5 minutes until the sugar caramelizes.

Can be eaten hot or cold

Thanks priya only just seen this and have just gotten back from the shop.....aaaaahhhhh wish I had seen it before looks divine, will have to try remember!!!!!

[Howard Neill]

Easy - Delicious - we had this last night. Could anything be simpler?

http://www.thechiefbaboon.com/forums/attachment.php?attachmentid=9101&stc=1&d=1222401849

[jiggs]

Catfish Supreme Sandwich

Take 2 large barble (can use other catfish) fillets

Lightly salt the fillets

Rub in olive oil and garlic be sure to cover the whole

fillet to avoid loosing the flavours

Slice the filles open to make a cavity

Place sliced onion and tomato and spices

Close the fillets and lightly tie with string

Press the fillets as flat as possible as this will help them cook faster

Take two strips of apple wood or peach even oregan Pine is ok

Place the fillets between the strips of wood

Place the sandwich in a preheated oven for 20 min

Allow to cool slowly

Remove the fillets and throw away

Eat the wood.................

[dallas]

howard that sounds divine!!!!!! will definately try that one!!!

[Howard Neill]

howard that sounds divine!!!!!! will definately try that one!!!

It is divine - easy to prepare. We were out of honey, so I used syrup. Tasted great!

Cheers

.

.

[dallas]

mmmm stop!!!!! I cant take anymore!!!

[pennymac]

this may sound crazy but I promise you it is too die for.

chicken with 40 garlics

1 large Chicken
3tbsp olive oil
40cloves garlic (unpeeled -very important)
1 cup dry white wine
salt and black pepper
sprigs of thyme, rosemary and tarragon
2 bay leaves

Heat oil, Cut chicken up, Brown chicken all over, remove & fry galic unpeeled till puffed (beware - they explode if over-cooked!) return chicken add wine. Season add herbs. Cover and bake in oven for 1.30min - 2 hours. Add some chicken stock to pot after hour, makes delicious gravy.

I made this instead of turkey for christmas last year, its fantastic!!

[biffon]

Morroccan Chicken casserole a la Eric
---------------------------

8-10 mixed peices of chicken with skin ON
1 knob of garlic
15-20 cherry or grape tomato's
1 chilli diced
10 leaves fresh basil
100 g plain flour
2 tsp Salt
1Tbsp ground pepper corns
1Tbsp cumin seeds ground
1tsp ground coriander
1tsp ground cloves
3-4 Tbsp's olive oil
wok or large fying pan
large roasting dish

preparation:
mix flour salt, pepper, cumin, coriander & cloves together.
pat down chicken pieces into the flour mix untill well covered.

first stage of cooking.
heat olive oil in wok or pan (really hot!) then place gradually ( i do this in sections its easier to control) the floured chicken pieces into the pan to brown them.
beware this can make a fair ammount of smoke and look out for spitting oil too :)

second stage:
Once all the pieces are browned well, place them evenly into the baking dish and add the tomatoes, basil and diced chilli and break up the garlic into whole cloves leaving their skin on, scatter these around and under the chicken. If you have any remaining flour (no more than a TBsp) sprinkle that over the chicken now.

Pour a little water ( about half a cup to keep the chicken moist) in the dish and place in pre-heated oven at 180c and cook for 1.5 -2 hrs ( its wise to keep an eye on the chicken to ensure its not burning as not all ovens are as unreliable as mine! )

Once done take out the chicken and tomatoes and using a fork crush the garlic into the drippings and remove the skins, this will serve as your gravy.

Serves 4-6 people Pieces served on a generous helping of basmati or jasmin Rice mixed with raisins and crushed almonds and the drippings poured over the top.
----

my godness you will enjoy that!!!!!

[Sam Edwards]

Condense Milk Ice Cream
Beat 3 egg yokes with 1 tin of condense milk, Beat the 3 egg whites add 2 sachets of cream . Mix all ingredients put into a container, into freezer beating every couple of hours untill frozen.

In the UK this type of ice cream has been banned as the eggs are raw and they scared of Sominela (spelling)

[priya]

Condense Milk Ice Cream
Beat 3 egg yokes with 1 tin of condense milk, Beat the 3 egg whites add 2 sachets of cream . Mix all ingredients put into a container, into freezer beating every couple of hours untill frozen.

In the UK this type of ice cream has been banned as the eggs are raw and they scared of Sominela (spelling)

Thanks for the recipe SE, but one question. How much are 2 sachets of cream?

[Sam Edwards]

Good question Priya, how much were in the Zim Sachets of cream I think It was about 300ml???? possibly 500??? does anyone remember??

[dallas]

300ml I think!!

[Sam Edwards]

300ml I think!!
I think your right Dallas coz the milk was 500ml and the cream was always in a smaller bag.

[pennymac]

Good question Priya, how much were in the Zim Sachets of cream I think It was about 300ml???? possibly 500??? does anyone remember??

yup, thats right, and for the rest of the world its a tub of cream in the supermarket.

[Howard Neill]

I had some gnocchi pasta and was looking for ideas. I used this one. It is easy and very good. I substituted some of the ingredients. Very nice!

http://www.taste.com.au/recipes/14567/cheesy+gnocchi+bolognaise

http://www.taste.com.au/images/recipes/sfi/2006/11/14567.jpg

.

[jiggs]

I think your right Dallas coz the milk was 500ml and the cream was always in a smaller bag.

I ran the DMB franchise in Kariba for a couple of years it was 300ml for Shuwa

[jiggs]

I had some gnocchi pasta and was looking for ideas. I used this one. It is easy and very good. I substituted some of the ingredients. Very nice!

http://www.taste.com.au/recipes/14567/cheesy+gnocchi+bolognaise

http://www.taste.com.au/images/recipes/sfi/2006/11/14567.jpg

.


I've just eaten and now I am hungry again

[joemac]

Was just perusing for SA recipes when I came across "Telephone pudding"

This ancient, delicious dessert got its name this way: in the time of party-line phones (which still exist in some farming areas) this recipe was apparently passed on from cook to cook by phone, and didn't have a proper name. So it became "Telephone Pudding". The recipe is not in our best-known older cookbooks such as "Cook and Enjoy It" (the cooking bible of many young brides!!), and neither could I find it in my considerable stack of old cookbooks, so it's almost lost now!! I was given the recipe by my husband's aunt, who is now 86. Lovely, sinful winter dessert!! Funny method — but just try it! (It's getting rather tedious to correct the wrong assumptions: Jan 25, 2009: the review comment is wrong. If you want the lovely Roly Poly pudding recipe, it's either South African Roly-Poly Baked Dessert (http://www.recipezaar.com/235004) or Nanny's Nursery Baked Jam Roly Poly Pudding (http://www.recipezaar.com/253994). On Feb 6, 2009: Dear reviewer, maybe it tastes vaguely like Malva Pudding, but here is the genuine Malva pudding: Malva Pudding, South African Baked Dessert (http://www.recipezaar.com/118545)).
SERVES 4 -6

Ingredients

Batter



1 cup sugar (http://www.recipezaar.com/library/getentry.zsp?id=139) or superfine sugar or caster sugar (http://www.recipezaar.com/library/getentry.zsp?id=139)
4 ounces butter (http://www.recipezaar.com/library/getentry.zsp?id=141)
2 tablespoons apricot jam, smooth
1 large egg (http://www.recipezaar.com/library/getentry.zsp?id=142), largest size, beaten lightly
1 teaspoon baking soda (http://www.recipezaar.com/library/getentry.zsp?id=7) or 5 ml bicarbonate of soda (http://www.recipezaar.com/library/getentry.zsp?id=7)
1 cup milk (http://www.recipezaar.com/library/getentry.zsp?id=360)
1 1/2 cups flour (http://www.recipezaar.com/library/getentry.zsp?id=64)
1 teaspoon ginger (http://www.recipezaar.com/library/getentry.zsp?id=166)
1 teaspoon salt (http://www.recipezaar.com/library/getentry.zsp?id=359)

Syrup



1 cup sugar (http://www.recipezaar.com/library/getentry.zsp?id=139)
2 cups water (http://www.recipezaar.com/library/getentry.zsp?id=459), boiling
1 teaspoon vanilla (http://www.recipezaar.com/library/getentry.zsp?id=350)

Directions



1

Heat oven to 350 deg F/180 deg Celsius For convection/fan ovens the heat can be a little lower.
2

Cream butter and sugar well. (Use castor sugar/superfine sugar to make it easier).
3

Add the jam and lightly beaten egg to the creamed mixture.
4

Mix the flour, ginger and salt together.
5

Mix the baking soda/bicarbonate of soda* into the cup of milk in a roomy bowl.
6

Whisk the creamed mixture alternately with the dry ingredients into the milk, to form a smooth batter.
7

To make the syrup, boil the water (using your electric kettle is fastest, then measure into a small pot). Add the sugar, and stir until sugar melts. Add vanilla.
8

Pour this syrup into an oven dish -- not shallow! Then pour the pudding batter into the boiling syrup.
9

Bake pudding for about 30 - 45 mins until brown on top and baked through. (Sorry, aunt's recipe is a bit vague on this point).
10

* Baking soda is better known as bicarbonate of soda in South Africa.




http://www.recipezaar.com/South-African-Telephone-Pudding-348551

[Sam Edwards]

For this fab pudding you will need. Pre heat oven 450 F
CRUST
1/4lb butter, 1/4 cup (regular breakfast) sugar, 2 eggs, 2 teaspoons baking powder, Flour to make soft Dough.

METHOD CRUST
Cream butter and sugar, add eggs & baking powder. Now add flour in small quantaties untill you have a soft dough. Roll, cut and place in tart pan or pan's. (tip: prick the dough with a fork all over to stop the crust rising unevenly) Bake in oven until pastry is golden brown - 15 -20 mins. Sprinkle with cinnamon.

CUSTARD
2 tablespoons flour, 1/4 breakfast cups sugar (I never worked out what a breakfast cup of sugar was I just use a small mug) 2 egg, 1 teaspoon vanilla essence, 3 breakfast cups milk.

METHOD CUSTARD
Make a paste with eggs, sugar & Flour, put to one side. Bring Milk to boil, remove from heat, (turn your hob/ring/stove down to cool while you) slowly add paste to milk stir carefully to avoid lumps, return to stove simmer for 5 min stirring to avoid lumps. Keep cooking untill you get a runny custard consistancy. Remove from stove and add Vanilla essence. (I ALWAYS FORGET THE VANILLA ESSENCE)

put your custard into your crust and return to oven for 15/20 min's (keep and eye on it as some ovens cook quicker than others and it may burn) Once you remove from oven sprinkle with cinnamon and cool before putting into fridge and ENJOY!!!!

There you go ZJ
I had a second recipe for a milk tart custard but as I was wrighting it out it seems to make no sense so I will spare you that one LOL

[zimajays]

Thnaks hun!

[sarahe]

just made the most scrummy ice cream so thought i'd share....

3 egg yolks
75g castor sugar
1/2 pint milk
1/2 pint double cream
vanilla essence

mix egg and sugar in pan till pale. Add milk and heat gently, stirring a lot. Once the mixture is thick enough to coat the back of the spoon take off the heat, add cream and vanilla. Leave to cool then put in freezer. Stir it every few hours

Best thing about this recipe is that you can add anything you fancy to it. Fruit puree, chocolate, toffee. I made lemon ice cream just now by adding 2 spoonfuls of lemon curd. Last week i made chocolate by adding melted plain chocolate and chocolate brownie chunks.... sooooo yummy

[barto11]

Next time any of you have a braai...try this recipe to marinade the steak with, tried it (ad-libbed it...as you do), loved it...

http://www.recipezaar.com/Portuguese-Steak-175754

[pennymac]

I made the milk tart recipe on the weekend, and it was delicious!

[licorice]

If you like Fish Pie and would like it a bit healthier, try this recipe. I used half ordinary and half sweet potato for the topping as aa change and it is really tasty.

FISH PIE
| serves 4 - 6
This is a fantastically simple fish pie which doesn’t involve poaching the fish or making a tedious white sauce. Loads of good, fragrant veg are added quickly by grating them in. You can use whatever fish you like, making this as luxurious as you want it to be. If you like your fish pie to be creamy, feel free to add a few tablespoons of crème fraîche to the fish.
PS Some of the supermarkets now offer lovely packs of different fish and shellfish for using in fish pies. Keep a look-out, and if you buy one you want it to be about 700–750g in weight for this recipe.

To prepare your fish pie
• Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil
• Peel the potatoes and cut into 2cm chunks
• Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check)
• Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it
• Peel the carrot
• Grate the celery, carrot and Cheddar on the coarse side of the grater
• Use the fine side of the grater to grate the zest from the lemon
• Finely grate or chop your chilli
• Finely chop the parsley leaves and stalks and add these to the tray
To cook and serve your fish pie
• Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns
• Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper
• If you want to add any spinach or tomatoes, do it now
• Mix everything together really well
• By now your potatoes should be cooked, so drain them in a colander and return them to the pan
• Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper
• Mash until nice and smooth, then spread evenly over the top of the fish and grated veg
• Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top
• Serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad

(with thanks to Jamie Oliver)

[Saphire Lady]

Anyone got an ice cream recipe and an homemade amarula/alcohol recipe???

Boards....

Having just attended the Wacky Wine in the Western Cape this year. We were privileged to taste the following, and thought you may like to give it a try;

EXOTICA LIQUEUR

1 CUP BRANDY
1 TIN CONDENSED MILK
1 TIN IDEAL MILK
1 TSP CARAMEL ESSENCE
1 TSP INSTANT COFFEE

Mix all together and serve over crushed ice.

A word of warning. Make loads, it is delicious and slips down very easily..

[Chick]

yummy, enjoy

[boards]

Wow you ladies make me feel so special!! ALL THIS LOVE in the form of tasty recipies! thanks ladies!

[Doro]

Anyone got a recipe for Ale Pie...... just that they never put enough beer / alcohol in it!!!

[joemac]

What is Ideal milk?

[Howard Neill]

What is Ideal milk?

http://www.nestle.co.za/default.aspx?pid=149

.

[Saphire Lady]

I have been on a quest for months to try and find a recipe for "Peanut Butter Cookies", like my Mom used to make. I finally found this one on the internet and it is delicious. So thought I would share it.


Soft Peanut Butter Cookies
Original Recipe Yield 2 dozen

Ingredients
• 1/2 cup margarine, softened
• 1cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour
Directions
1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
2. Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
3. Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

[Chick]

1/2 cup packed brown sugar.

what type of sugar is this? Will plain brown sugar do?

[Saphire Lady]

1/2 cup packed brown sugar.

what type of sugar is this? Will plain brown sugar do?

I used the dark brown sugar,or as some people call it - treacle sugar.

[jiggs]

I used the dark brown sugar,or as some people call it - treacle sugar.

We used to call it Old Fashioned Brown Sugar

[Saphire Lady]

We used to call it Old Fashioned Brown Sugar

Oh yes, I forgot that. Can just picture the ZSR sugar packet.

[Howard Neill]

We used to call it Old Fashioned Brown Sugar

Real brown sugar.

.

[Doro]

40 fantastic uses for baking soda - for the women who thought it is used only for cooking....

http://green.yahoo.com/blog/care2/4/40-fantastic-uses-for-baking-soda.html

[Sam Edwards]

Doro, you slow we have know that there are many use's for baking soda for ages....get with the programe LOL

[boards]

thanks Doro (for fear of a hijack reprise - mum used to wash my boets hair when he had crew-cap?)

today i picked up some ready to mix brownies - so they are on the cards for the weekend!!!! no real receipe but ill certainly be trying out the peanut butter cookies and alcoholic mix recipeis from above - thanks girls!

[igundwane]

Must also be effective for deoderising and neutralising " Feminine Parts " .... :whistling:

[dallas]

I have been on a quest for months to try and find a recipe for "Peanut Butter Cookies", like my Mom used to make. I finally found this one on the internet and it is delicious. So thought I would share it.


Soft Peanut Butter Cookies
Original Recipe Yield 2 dozen

Ingredients
• 1/2 cup margarine, softened
• 1cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour
Directions
1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
2. Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
3. Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

Fantastic find!! made some yesterday and they were delicious!!! although Dan was not pleased to lose a cup of his peanut butter!! (he is addicted to it)

[Saphire Lady]

Thanks Dallas. I also made some yesterday and "Baby Jiggs" reckons he needs to snack on them every half hour. Needless to say, the cookie jar is already almost empty.

[dallas]

Mine were finished yesterday already!! very bleak about it as they were so yummy!

[pennymac]

ooh, thanks for the recipes girls, I'll be trying that peanut butter one Saphire lady!

My favorite soup recipe is:

Sweetcorn and Bacon soup
1 brown onion - diced
3 or 4 rashers of bacon - cut into pieces
One Can of sweetcorn kernels (use a cup and a half or so of frozen corn if you don't have a can)
2 medium potatoes - diced
1 beef oxo cube
1.5l water

Fry the onion in some butter for a couple of minutes till it's transluscent, add the bacon and fry for a couple more minutes, then add the rest of the ingredients, lots of salt and pepper, and simmer for 15 minutes or so.

[Howard Neill]

Thanks Penny. That sounds very tasty. I must tell my wife, Sam. She is big into soups.

[licorice]

I like the sound of that soup Penny,will give it a go as well. x

[pennymac]

let me know how you go, I love it, it's so easy, and I normally have all those things in my house, so I can make it in an emergency!

[boards]

http://www.telegraph.co.uk/news/worldnews/europe/spain/8485188/Snails-slither-into-cookbooks-as-white-caviar-captures-imagination.html

[boards]

http://uk.lifestyle.yahoo.com/food-drink/truly-classic-americanstyle-burger-blog-15-all-about-you.html

[boards]

http://uk.lifestyle.yahoo.com/food-drink/barbecued-sweet-chilli-chicken-blog-16-all-about-you.html

[boards]

http://uk.lifestyle.yahoo.com/diet-fitness/four-healthy-cocktails-blog-39-real-buzz.html

[pennymac]

http://uk.lifestyle.yahoo.com/food-drink/truly-classic-americanstyle-burger-blog-15-all-about-you.html


1. Tip the extra-lean minced beef into a large bowl and add the salt, steak seasoning and plenty of freshly ground black pepper. Wash and dry your hands, then use them to mix all the ingredients together thoroughly

Things are getting bad when people can't even wash their hands with out being told to first. I've never seen "wash your hands" as part of a recipe before.

good looking burger though.

[pennymac]

http://uk.lifestyle.yahoo.com/food-drink/barbecued-sweet-chilli-chicken-blog-16-all-about-you.html

I've printed this one off, it looks devine, and I have all the ingredients at home, so I'll give it a go.

[petals]

1. Tip the extra-lean minced beef into a large bowl and add the salt, steak seasoning and plenty of freshly ground black pepper. Wash and dry your hands, then use them to mix all the ingredients together thoroughly

Things are getting bad when people can't even wash their hands with out being told to first. I've never seen "wash your hands" as part of a recipe before.

good looking burger though.

I agree...people over here are way over the top with their hand washing (watch James Martins' Saturday Kitchen...the man's obsessed) and needing seperate chopping boards for chicken/red meat/ veg etc. etc. They'd all have a cadenza if they saw me cooking and I'm pretty certain I've not killed anyone yet!!!!!!

[Sam Edwards]

I agree...people over here are way over the top with their hand washing (watch James Martins' Saturday Kitchen...the man's obsessed) and needing seperate chopping boards for chicken/red meat/ veg etc. etc. They'd all have a cadenza if they saw me cooking and I'm pretty certain I've not killed anyone yet!!!!!!
No Mom your food is toooooo yummmy by half, Only way you would kill anyone with your cooking is because they could not stop eating, :smiley36::smiley36::smiley36:

[scottm]

Simples !
For a recipe swap tell your maid to go next door and swap a recipe.
Tough life.

[boards]

Ingredients:


300 g butter biscuits, finely crumbled
110 g melted butter
600 g cream cheese
520 g quark cheese (or any low-fat, soft white cheese)
300 g sugar
1 tbsp vanilla essence
6 eggs
400 g sour cream
1 mixing bowl
1 whisk
1 spatula
1 26 cm, spring baking ring

Serves:
8 to 10

Preparation Time:
10 minutes

Cooking Time:
4 hours 45 minutes

Oven Temperature:
150° c - 300° f

Step 1: Preheat the oven
Set the oven to 150ºC (300ºF/ gas mark 2).
Step 2: Prepare the biscuit base
Add the butter to the crumbled cookies and mix thoroughly.
Step 3: Add mix to the mould
Pour the mixture into the baking ring and using your hands, press it all down evenly. Place into the fridge for between 5-10 minutes to stiffen.
Step 4: Make the cheese mixture
Put the cream cheese into a mixing bowl. Follow with the quark cheese, sugar and vanilla. Start to fold and mix with the spatula, then continue with the whisk and stir vigorously until everything is evenly blended.
Videojug Tip: Stir, but don't beat the mixture. So as not to whisk in air, and make it too light in texture.
Step 5: Stir in the eggs
Add an egg to the mixture and stir it in thoroughly. Repeat for each of the other eggs in turn.
Step 6: Add the sour cream
Put the sour cream into the bowl and stir it in thoroughly, but again, take care not to beat the mixture.
Step 7: Pour cheese mixture into baking ring
Slowly and evenly, pour the mixture into the baking ring. It is now ready to go in the oven.
Step 8: Bake the cheesecake
Place it into the lower part of the oven and let it bake for approximately 1hr 15 minutes.
Step 9: Remove from the oven
When the cheesecake is ready it should be cooked but have a slightly wobbly consistency. Take it out, let it cool down and place in the fridge to set, for a minimum of 4 hours.
Step 10: Serve
Slide a knife all around the edge of the cheesecake to free it from the sides. Release the spring of the baking ring and take it off. Dust the cake with some icing sugar and slice it into portions.
Place a portion onto a serving plate and garnish with a few fresh raspberries and a sprig of mint.


http://uk.lifestyle.yahoo.com/food-drink/how-to-make-a-classic-american-cheesecake-blog-9-videojug.html

[boards]

Ingredients:


350 g pre-cooked long grain rice (refrigerated)
4 tbsp oyster sauce
2 tbsp soy sauce
2 eggs, beaten
4 tbsp peanut oil or vegetable oil
2 tbsp shredded carrots
4 tbsp frozen peas, thawed
1 spring onion, sliced
2 garlic cloves, minced
salt and white pepper
1 wok
1 wooden spoon

Serves:
2 to 4

Preparation Time:
15 minutes

Cooking Time:
10 minutes

Step 1: Fry the egg
Add a little oil to a hot wok, drop in the egg and stir rapidly to break it up.

Step 2: Add the garlic and rice
Add another drop of oil to the wok, followed by the garlic and the rice. Stir until well mixed.

Videojug tip: Refrigerated rice is used in this recipe because when rice is chilled, the grains don't tend to stick together. This makes it the perfect consistency for fried rice dishes.

Step 3: Mix the vegetables
Add the peas, carrots, and spring onions and mix thoroughly.

Step 4: Add the sauces and season
Add the oyster and soy sauces and season with salt and white pepper. Toss it all together and remove from the heat.

Videojug tip: White pepper is the perfect choice to use with any Asian dish. Its special flavour goes well with this style of cooking.
Step 6: Serve
Spoon the egg fried rice into individual serving bowls and it is ready to serve. This egg fried rice recipe can be modified by using leftover vegetables or meat.
It makes a perfect accompaniment to a wide range of fish and meat dishes.


http://uk.lifestyle.yahoo.com/food-drink/quick-and-easy-egg-fried-rice-recipe-blog-8-videojug.html

[boards]

Sauces and dressings on the side
Where possible, always ask for any dressings and sauces to be served separately. This will enable you to add exactly the amount you want to your meal and avoid a meal smothered in a rich sauce. Choose tomato-based over cream-based sauces; as well as containing less fat and calories, tomato sauces contain the antioxidant lycopene, which may help prevent prostate cancer. Men should aim to have seven or more portions of tomatoes or tomato-based foods per week.

Don't be swayed by your friends
Don't be tempted to go for unhealthy options because that's what the other people are having. And don't feel under pressure to cave in if others entice you to do so. You've got to remember that it's your body and the reason why you want to lose weight is to feel better about yourself, it's not for them. After a few occasions eating out they'll just naturally accept your new healthier approach and stop pestering you.

See the menu before you get to the restaurant
If you know where you are going to eat a good healthy eating trick is to make your menu choices prior to getting to the restaurant. Making your selection early on will enable you to have plenty of time to select the healthiest choices, plus you'll be less likely to be influenced by your peers to make more unhealthy choices. So, go online or dig out the menu, make your selection and stick to it.

Limit the appetizers
Many restaurants provide some sort of pre-dinner appetizer — which is generally bread. Whilst bread isn't bad for you, it's something that you don't actually need to eat if you are going to eat a full meal as well. Also, if it takes some time for your main meal or first dish to arrive, you are in danger of polishing off a fair few portions. If you do have bread, the healthy approach is to opt for wholemeal varieties, just have one piece and hold the oil or butter.

Avoid the 'all-you-can-eat'
If you do have some say in the choice of restaurant try to avoid the 'all-you-can-eat' establishments. Granted, they are one of the most reasonable choices when it comes to budget but it's going to take a cast-iron will to stick to just one plate of the food. It might be a hard task to convince your fellow diners though so if you can't sway them be prepared, have buckets of willpower to see you through the taste temptation the 'all-you-can-eat' buffets provide.

Starter and a salad or a side
A good way to keep your meal sizes smaller is to order a starter as your main course but bulk it out by adding some sides. Go for a side salad, a serving of seasonal veg or both if you are particularly hungry. Just make sure you ask for your salads dressing free and hold the butter on the veggies.

Limit the alcohol
Alcohol contains a substantial 7 calories per gram (carbohydrates and protein both contain around 4 calories per gram) so you can see how your daily calorie quota can quickly accumulate if you are adding a few glasses to the mix. Try to limit alcohol as much as you can and drink a glass of water for every alcoholic one, this will enable your body to stay as hydrated as possible as well as fill you up.

Don't starve yourself
Don't starve yourself during the day to compensate for a planned indulgent evening meal out. It's a common strategy and we've probably all done it. If you have your normal daily meals you'll arrive at the restaurant healthily hungry and not desperately ravenous. If you are really hungry you are far more likely to choose the most tempting and satiating foods which are more likely to be the less-healthy options.

Go for fish
Choose fish — white fish is extremely low in fat and is a great source of protein, while oily fish provides omega-3 fatty acids — a 'good' type of oil which has been shown to help protect against heart disease and may help prevent other diseases such as cancer. If you are not a fish fan, opt for lean meat, ideally chicken or turkey and go for grilled or baked as opposed to fried.

One or two but not three courses
If you can, try to stick to one or two courses instead of the full three. However if three courses are must, opt for a salad or soup to begin (vegetable soups are a great option; try to avoid cream-based ones) then go for fish or chicken as the main and finish up with a fruit based dessert or a sorbet. And watch portion size too — a study in the US found that portion sizes in food outlets had grown by up to 700 per cent in the last 30 years.

http://uk.lifestyle.yahoo.com/diet-fitness/10-rules-dining-article-ulrb.html

[petals]

Right, after readiing that, I'm so hungry for all that forbidden foods I'm going straight out to have a Lobster Thermidor with a bottle of white wine...mmmmmmm oh I wish!!!!!! Really, being skint is a damn good dieting aid!

[melianna12]

I specialize in desserts, especially pies, strudels, muffins, madeleines, cookies and the like - so if anyone wants a top-up to their household menues in any of these areas, I can help :)

[boards]

send them all! i love puddings!!!!

[Armstrong-Abbott]

I specialize in desserts, especially pies, strudels, muffins, madeleines, cookies and the like - so if anyone wants a top-up to their household menues in any of these areas, I can help :)

OOOOh yum, please post recipes...........:smiley32:

[petals]

I specialize in desserts, especially pies, strudels, muffins, madeleines, cookies and the like - so if anyone wants a top-up to their household menues in any of these areas, I can help :)
Mel, don't you listen to one word from Boards and Arm-Abs., all they want is for you to post them the actual goodies, all nice and warm, fresh-baked out the oven!!!:naughty:

[melianna12]

Mel, don't you listen to one word from Boards and Arm-Abs., all they want is for you to post them the actual goodies, all nice and warm, fresh-baked out the oven!!!:naughty:

Petals, possibly the plan is to say, very innocently, at home: Honey, you know, I heard this is good on TCB ;)... Unless boards ais going to cook this himself - not sure I'm ready to completely believe that! :smiley36:

[boards]

I cook. In fact I am an artist in the kitchen. Now send me those recepies!

[melianna12]

Ok deal. Just need to get to my cookbook in the evening!

[melianna12]

This is a great recipe I'm posting. It has only three ingredients, is easy to make, doesn't even take baking but with tea or coffee, this could be the tastiest thing you've ever tasted.

You will need:

400g cookies
80g butter (softened)
100+g condensed milk

It's important to get the cookies right. They must be regular, sweet cookies, no fancy colors or fillings. This is your normal cookie that is served for coffee or tea sometimes. If you find something that's sugary, rectangular, and inexpensive, you probably got the right thing!

What you need to do is, break the cookies into small pieces. They don't have to be too small, and some of the stuff will crumble into dust, which is just fine. Then, you take the butter and the condensed milk, mix together, and then, in a big bowl, put together the cookie bits and the liquid coating. Mix all together thoroughly, and shape into a hill-like form. Ideally, should be neither too liquid nor too dry. Then put into fridge for a few hours. The result will be this:

http://www.vkusnyblog.ru/wp-content/uploads/muraveinik.jpg
The recipe is aptly called ANTHILL, but you can call it Small Termite Hill as well!! :)

[biffon]

haha look more like dung heaps to me ;) but im sure they taste yum... remind me of a similar pudding i think ive posted before called "ledger special" which is layers of marie biscuits, sugarless custard and condensed milk in a tart or baking dish... also called "custard lasagne"

[ozwheels]

They look very "healthy" :smiley5::smiley5:

[pennymac]

http://uk.lifestyle.yahoo.com/food-drink/barbecued-sweet-chilli-chicken-blog-16-all-about-you.html

I made this the other day, it was very good.

[melianna12]

Biffon don't let imagination run away with you! :) They look like ANTHILLS!

Oz, so what's unhealthy in there? Don't you eat cookies? Condensed milk is not bad for you, not really. And 80 g of butter for the whole cake? Nah... Believe me I've become a sort of a health food maniac recently, I think hard before I feed something to my family and me! Things that turn out unheakthy or tasteless, are ruthlessly ripped from my cookbook, to be replaced by better alternatives!

[melianna12]

Biffon, this picture here is the same stuff, less aesthetically challenged :)

http://img0.liveinternet.ru/images/attach/c/2//68/870/68870612_noyabr2010_285.jpg

[ozwheels]

Biffon don't let imagination run away with you! :) They look like ANTHILLS!

Oz, so what's unhealthy in there? Don't you eat cookies? Condensed milk is not bad for you, not really. And 80 g of butter for the whole cake? Nah... Believe me I've become a sort of a health food maniac recently, I think hard before I feed something to my family and me! Things that turn out unheakthy or tasteless, are ruthlessly ripped from my cookbook, to be replaced by better alternatives!

I said they look healthy!!!:smiley18::smiley18:

And, I cannot keep away from anything with condensed milk in!!!

[melianna12]

Specially for Oz, something light and healthy:

0.2 kg salad leaves
2 tomatoes
100 g feta cheese
balsamic vinegar
(optional) cucumbers, finely chopped nuts

It is a very simples salad :) You just tear up the salad leaves, chop the tomatoes, and the cheese, into a bowl. Then sprinkle the vinegar over. IMPORTANT! It can only be balsamic vinegar, and you can only use it before serving! Otherwise this is one fine side salad.

[melianna12]

I said they look healthy!!!:smiley18::smiley18:

I thought your quote marks around healthy meant that you thought they were not :) Sorry! :smiley5:

[ozwheels]

Specially for Oz, something light and healthy:

0.2 kg salad leaves
2 tomatoes
100 g feta cheese
balsamic vinegar
(optional) cucumbers, finely chopped nuts

It is a very simples salad :) You just tear up the salad leaves, chop the tomatoes, and the cheese, into a bowl. Then sprinkle the vinegar over. IMPORTANT! It can only be balsamic vinegar, and you can only use it before serving! Otherwise this is one fine side salad.

You've been talking to my wife haven't you, that's the sort of food she insists on getting me to eat.....Where's the perogies!!!!:smiley17:

[ozwheels]

I thought your quote marks around healthy meant that you thought they were not :) Sorry! :smiley5:

It's just me being sarcastic!!:smiley19:

[melianna12]

You've been talking to my wife haven't you, that's the sort of food she insists on getting me to eat.....Where's the perogies!!!!:smiley17:

How did you learn about perogies? :smiley2:

[ozwheels]

How did you learn about perogies? :smiley2:

I had a Polish grandfather!

[boards]

http://uk.lifestyle.yahoo.com/diet-fitness/10-healthy-food-swaps-article-ulrb.html

Whether you want to lose weight or boost your health, there are many small changes you can make to your diet to achieve these results. To help cut out the bad stuff without compromising on taste, check out our top 10 healthy food swaps.

[melianna12]

I think this is mostly sound, boards... BUT... can't stand popcorn! Not even at the movies, not even if they're bad :) And what is that thing about maple syrup....

[Sam Edwards]

Very quick very tasty cheat meal
1 cooked chicken (or roast a chicken, or use left over's)
1 bottle of basil pesto (or pesto of your choice)
pkt fresh egg pasta
parmasan

Shred some chicken, cook enough pasta for amount of people eating, (if you use fresh egg pasta it only takes 5 min boiling time), drain pasta, add shredded chicken and some pesto, stir and make sure everything has a even coating of pesto. Grate parmasan ontop .....Whalah almost instant meal, very tasty and very easy. Word of warning the pesto is normaly quite salty so taste before adding any other seasoning.

You can get many diffrent pesto's so could adapt this to just about any leftovers, Pork with redpeper pesto?? Wild garlic pesto, there are loads out there so go see what you fancy.

[pennymac]

sounds good sam, I make Pesto quite often, so I usually have some of that in my fridge, so this would be a good way to use up chicken leftovers.

[Sam Edwards]

sounds good sam, I make Pesto quite often, so I usually have some of that in my fridge, so this would be a good way to use up chicken leftovers.
I was given this recipe by a friend of mine its his very best batchelor meal and I was very impressed with it. I made it for gogo last night and she enjoyed it so cant be all bad. best thing is its so so so so easy.

[boards]

Ginger

One cause of cellulite is poor circulation, so eating foods such as ginger that boost blood flow can help to improve its appearance. As well as being good for circulation, ginger is also good for detoxification and strengthening the lymphatic system, which can help with the circulation of lymph fluid and toxins that can accumulate in fat pockets under the skin, contributing to the bumpy appearance of cellulite.
Asparagus

Asparagus is another food with circulation-boosting properties. On top of this, asparagus is a great stress reliever due to its abundance of folic acid, which can help to stabilise a stressful mood. As prolonged levels of stress can increase fat storage on the body, adding foods such as asparagus to your diet can help to reduce the appearance of cellulite.
Avocados

While anyone fat, thin, young or old can suffer from cellulite, ageing does tend to increase the visibility of cellulite due to the loss of elasticity and thinning of skin. Therefore, try eating foods rich in Essential Fatty Acids (EFAs) which can help to strengthen skin and keep it supple and elastic. Avocados are a particularly rich source of EFAs, as well as being high in many essential nutrients.
Oily fish

Another top food for keeping the skin in good condition is oily fish, which is high in skin-strengthening omega-3 fatty acids. As an added bonus, the fatty acids present in oily fish are also good for reducing inflammation and boosting the cardiovascular and lymphatic systems, making them a good choice for keeping cellulite at bay.
Dark, leafy greens

Dark green leafy vegetables such as spinach and kale are rich in an antioxidant called lutein, which research has shown is good for helping the skin to retain its moisture and elasticity and increase its lipid levels - all good news for those suffering from cellulite. On top of this, leafy greens are nutrient-rich and are good for the circulation and detoxification.
[See also: Lose a stone in a month without crash dieting (http://yhoo.it/kyhErs)]
Cranberry juice

A sluggish lymphatic system is one of the primary causes of cellulite, so those wishing to reduce its appearance should try boosting their intake of cranberry juice, which is noted for its abilities to cleanse the lymph system. This powerful juice helps to emulsify stubborn fat deposits in the lymphatic system so that they are more easily flushed out the system.
Bananas

Bananas are a rich source of potassium, which is helpful for reducing cellulite in many ways. Firstly, potassium helps to reduce water retention which can be a leading cause of cellulite. Furthermore, potassium can help to support the lymphatic system and ensure it works efficiently at circulating fluid and cleansing the body of impurities.
Whole grains

Whole grains are packed with fibre, which is an essential for keeping your body running smoothly. Fibre helps speed up the process of detoxification and clear out waste products that can build up in your system, often leading to cellulite. Eating whole grains also helps to keep the heart healthy and boost circulation to cellulite-prone areas.
Papaya

Eating plenty of fresh fruit and vegetables is one of the best ways to detox the body and reduce the appearance of cellulite, and papaya is a particularly good choice of fruit. Papaya is not only rich in potassium - one of the most important nutrients when it comes to battling cellulite - but it is also high in antioxidant beta-carotene, which can help prevent damage to body tissue.
Berries


To help keep skin firm and taut and disguise the appearance of cellulite, try adding some vitamin C to your diet to help boost your skin's collagen levels. Berries are a particularly good source of vitamin C, as well as being extremely high in the antioxidants necessary for fighting toxic waste, which can slow down the lymphatic system and accumulate in cellulite-prone areas.

[jiggs]

Very informative, learnt a few new ones there cheers

[boards]

http://shine.yahoo.com/channel/food/how-to-cook-everything-a-little-better-2535216/

Cook Corn Instead of boiling corn on the cob, dot it with a little butter, salt, and black pepper. Place on a baking sheet and roast (350 degrees) until tender. Caramelize a little honey in a sauté pan and, when the corn comes out, brush with the honey.
—Alex Guarnaschelli, Butter, New York; host of Alex's Day Off (Cooking Channel)
ULTIMATE LABOR DAY MENU: The Easiest Grilling Ideas for Right Now
(http://www.esquire.com/the-side/food-and-drink/best-grilling-recipes-and-tips-2011?link=emb&dom=yah_life&src=syn&con=blog_esq&mag=esq)

Bread Meat
After you've breaded a piece of meat for panfrying (dip in flour, dip in a water-and-egg-white mixture, dip in bread crumbs), spray the breaded meat with a little water from a spritz bottle. The moisture will prevent the crumbs from absorbing too much oil while still preserving that crispy crunch.
—David Burke, David Burke Kitchen, New York

Make a Sandwich
Less is more. Proportion is key, making sure each element balances the next. I like a fresh slaw tossed in a light vinegar for some crunch and some acidity. Throw in the protein of your choosing, bearing in mind the salt that comes with cured or smoked meat. And when is adding a fried egg a bad thing? Butter the outside of your bread, griddle it, and that's a sandwich.
—Michael Schwartz, Michael's Genuine Food & Drink, Miami

Hold a Knife
Pinch the dull side of the blade with your pointer finger and thumb where the blade meets the handle. Wrap your other three fingers around the handle, leaving your thumb and pointer finger gripping the heel of the blade. Practice on a big bag of vegetables.
—Kelsey Nixon, host of Kelsey's Essentials (Cooking Channel)

THE BEST BREAKFAST PLACES IN AMERICA: Did Your Favorite Make the List?
(http://www.esquire.com/features/food-drink/best-breakfasts-0309?link=emb&dom=yah_life&src=syn&con=blog_esq&mag=esq)

Scramble Eggs
For two eggs, add two tablespoons of water and two tablespoons of heavy cream, season with salt and fresh-cracked black pepper, and whip the hell out of them with a whisk until frothy. Melt some butter over medium heat and cook the eggs, not touching them until they are partially set. Then start some light stirring until they're almost finished, and turn the heat off. They will finish cooking because the pan is still hot.
—Randy Zweiban, Province, Chicago

Grill Fruit
Start with ripe, juicy fruit with a high moisture content. Lightly brush on all sides with melted butter or coconut milk. Make a dessert rub by combining one cup sugar with one tablespoon cinnamon. Set up your grill for direct grilling — a preheated grate over a hot fire: Brush the grate clean with a stiff wire brush. Oil it with a paper towel folded into a tight pad, dipped in oil, and drawn across the bars of the grate. Oiling prevents sticking and gives you killer grill marks. Dip fruit in rub to coat on all sides, shaking off excess. Grill the fruit long enough to turn the sugar and fruit juices into bubbling, golden caramel.
—Steven Raichlen, author of The Barbecue Bible; host of Primal Grill (PBS)
THE NEW RULES OF DINING: What NOT to Do on a Night Out
(http://www.esquire.com/features/food-drink/fine-dining-etiquette?link=emb&dom=yah_life&src=syn&con=blog_esq&mag=esq)

Cook a Lobster
Use water that's as close to seawater as it can be — extremely salty or, better yet, seawater itself. And don't use much: Put three or four inches in the pot, and when the water is steaming like mad, add the lobster. A pound-and-a-quarter lobster takes about nine minutes. Afterward, don't shock it in ice water. That makes the meat tougher. Just let it cool down.
—Dave Pasternack, Esca, New York

Sear a Scallop
Make sure the scallop is totally dry — use a paper towel for this. Season it with salt. Get your (small) pan very hot and add cold oil. This way, the scallop will never stick. Once the scallop is in the pan, do not touch it. At all. It will caramelize. Flip it once and serve.
—Michael White, Ai Fiori, New York
THE HEALTHIEST BEERS ON EARTH: How to Cut Calories Tonight
(http://www.esquire.com/the-side/food-and-drink/healthiest-beer?link=emb&dom=yah_life&src=syn&con=blog_esq&mag=esq)

Make a Spice Rub
Start with spices that are whole (as opposed to ground) and fresh (as opposed to sitting in your cabinet for three years). Black pepper always goes well with coriander and mustard seed. Cinnamon always goes well with clove, anise, and allspice. Cardamom is usually too strong. Toast spices in a dry pan on the stove over low heat for a couple minutes, then grind them. (You can use a clean coffee grinder.) Then rub it on whatever meat you're cooking.
—David Katz, Mémé, Philadelphia

Season Meats
Salt draws moisture out, so season just before sautéing meat or fish. If you salt too early, the surface of the flesh will become wet and will not get that nice golden crust. And if you marinate meat, remember to pat dry and season it just before you sear.
—Frank Stitt, Highlands Bar and Grill, Birmingham

Sauté Garlic
Start with a cold pan, add olive oil, then garlic, and turn burner to low heat. Through the gradual increase of temperature, you'll infuse the oil with the flavor of garlic while it turns slightly brown.
—Marco Canora, Hearth, New York; author of Salt to Taste

[boards]

http://shine.yahoo.com/channel/food/8-essential-bbq-techniques-from-the-pros-2537076/

Planning on a barbecue this Labor Day weekend? These eight skills are essential for great barbecue, whether you're an amateur or professional. Need some inspiration on what to cook? Get 18 classic American barbecue recipes » (http://www.saveur.com/gallery/Barbecue-Sauces?cmpid=sh09111)

1. Mopping
http://www2.worldpub.net/images/saveurmag/7-SAV130-Mopping-400x328.jpg (http://www.saveur.com/article/Techniques/Eight-Techniques-of-the-Trade?cmpid=sh09111) The Mopping Technique


Mopping is a technique that involves slathering sauce (http://www.saveur.com/gallery/Barbecue-Sauces?cmpid=sh09111) onto the cooking meat with a large basting brush, which adds flavor, makes skin crisp, and, when layered over the rub, creates a nice bar—the flavorsome crust that develops during the cooking process. According to Amy Mills Tunnicliffe, co-author of Peace, Love & Barbecue (Rodale, 2005), "Mopping adds surface flavor, it's not penetrating. But when you pull pork butt, you're mixing the bark with the internal meat, which is fabulous."

2. Crisping Chicken Skin http://www2.worldpub.net/images/saveurmag/7-SAV139-CrispingChickenSkin-400x265.jpg (http://www.saveur.com/article/Techniques/Eight-Techniques-of-the-Trade?cmpid=sh09111) Crisping Chicken Skin


We learned this method of removing fat from chicken skin in order to produce a remarkably crisp result from competition barbecue champion George "Tuffy" Stone (http://www.saveur.com/article/Recipes/Tuffy-Stones-Competition-Ribs?cmpid=sh09111). "Peel the skin carefully from the thigh or breast, and use a knife to scrape most of the fat off the underside until the skin becomes somewhat translucent," instructs Stone. "Then drape the skin back over the thigh or breast, and tuck it under the meat. When it cooks, the skin will become crisp."

3. Spraying With Apple Juice
Tunnicliffe sometimes sprays meat with apple juice every hour or so while it cooks, to keep the surface moist and to add additional flavor. "Meat sweats when it cooks; it opens up and absorbs whatever's on top of it," she says. "That's a good time to spray."

Get 18 Great Barbecue Recipes » (http://www.saveur.com/gallery/Barbecue-Main-Dishes?cmpid=sh09111)

4. Beer-Can Chicken
http://www2.worldpub.net/images/saveurmag/7-SAV139-BeerCanChicken-400x238.jpg (http://www.saveur.com/article/Techniques/Eight-Techniques-of-the-Trade?cmpid=sh09111) Beer Can Chicken


This technique for making succulent chicken entails stuffing the cavity of an upright bird with an open, half-full can of beer. The liquid evaporates during cooking, basting the flesh from the inside out. According to Elizabeth Karmel, executive chef at Hill Country Barbecue in New York City, "It infuses the meat with beer, which gives it a great depth of flavor, and roasting the chicken vertically allows the fat to render out in a consistent way, which gives a uniformly crispy skin."

5. The Texas Crutch
This is the term for wrapping meat in foil for its final hours of cooking, which keeps the meat moist and prevents it from absorbing excess smoke (some people add apple juice and honey inside the wrapper for extra moisture and flavor). "Wrap the meat when it has a nice color, and throw it back onto the pit," says Stone. "You can even finish cooking it in your oven."

6. The Rub http://www2.worldpub.net/images/saveurmag/7-SAV139-TheRub-400x250.jpg (http://www.saveur.com/article/Techniques/Eight-Techniques-of-the-Trade?cmpid=sh09111) The Rub


A rub is essentially a dry marinade (http://www.saveur.com/gallery/Ribs-Rubs-and-Sauces?cmpid=sh09111): a blend of spices, salt, and sugar that's dusted onto meat, imparting surface flavor and an appealing crust, if cooked properly. Rubs work well with lean cuts that benefit from added flavor. "Once the meat starts to cook, the moisture blends with the rub and starts to marinate your meat immediately," says Tunnicliffe. "That rub, plus your wood, really determines the flavor of what you're cooking."

Get rub recipes for any type of meat » (http://www.saveur.com/gallery/Ribs-Rubs-and-Sauces?cmpid=sh09111)

7. Adam Perry Lang's Microplane
Adam Perry Lang, the owner of Daisy May's BBQ USA in New York City, uses a Microplane grater to add a hint of fresh flavor as a finishing touch on his meats. "I grate items like garlic, onion, and green apple into a sauce or dressing that goes on the meat when it's ready to serve," says Lang. "Say I have a pork shoulder. I create a mountain of these flavors on top, and as I pull the meat, this stuff gets incorporated into it."

Outdoor Grilling Recipes that Go Beyond BBQ » (http://www.saveur.com/gallery/Outdoor-Grilling-Recipes?cmpid=sh09111)

8. Brining/Injecting/Marinating
http://www2.worldpub.net/images/saveurmag/7-SAV139-Injecting-400x381.jpg (http://www.saveur.com/article/Techniques/Eight-Techniques-of-the-Trade?cmpid=sh09111) Brining, Injecting or Marinating


There are a few strategies for keeping meats, especially lean ones like chicken and pork tenderloin, moist when barbecuing. Marinating involves soaking meat in something acidic (fruit juice, citrus, buttermilk). The acid breaks down the muscle tissue of the meat and thus allows some moisture (and flavor) to penetrate. Brining—immersing meat in a salty solution—goes one step further: The salt actually alters the structure of the proteins in the meat so that they trap moisture inside. Or you can deliver moisture directly to the interior of the meat by injecting—plunging in a syringe filled with brine or other flavorful liquid. "You inject cuts—like a whole hog or a pork shoulder—that are too large to submerge," says Steven Raichlen, author of The Barbecue Bible(Workman Publishing, 1998).

[Tricky Nicky]

Boards, hun, we are from Africa - we do not need the yanks to teach us how to braai (or barbeque as they insist on calling it)!!! LOL, just kidding - that beer can chicken is awesome - we have done it loads of times - it is called "Dancing Chicken" in SA - fab, you should try it some time.

[pennymac]

Yup, I do beer can chicken all the time, it's fantastic. What I like the best about it is that the skin is crispy all the way round, you don't get a soggy side like you do with ordinary roast chicken. (I do mine in the oven)

[Tricky Nicky]

Exactly - it is just awesome. Never done one in the oven so I must try that - we do it on the Weber - it is fabulous. :smiley20: :smiley20:

[kariba]

A little side dish to go with the braai .



1 tin kidney beans
1 tin baked beans
1 tin green beans
1 large onion

Dressing

1/2 cup brown sugar
1/2 cup vinegar
1 tsp mustard powder
1/2 cup oil
2 tsp dried basil
salt and pepper

Method

1 . Drain beans
2. Heat all dressing ingredients in a pan until sugar has dissolved.
3. Pour over mixed beans and chill.


Can be made the day before and keeps well . Beans can also be substituted.

And : HEALTHY

[pennymac]

That's great, thanks Kariba. I love 3 bean salad, and I've lost my recipe, so I'll try yours next time.

[Tricky Nicky]

We get 3 bean salad all ready made in a tin here - it is yummy.

[zimboykie]

We get 3 bean salad all ready made in a tin here - it is yummy.

The one here needs a spicey, vinaigrette dressing methinks rather than the bland brine it comes in. :smiley11:

[zimboykie]

Bacon Ring

Mix together 500g beef mince, finely chopped onion,some chopped sun-dried tomatoes, some chopped olives, some capers, add salt, pepper, mixed herbs, 3 slices of bread crumbed, chilli powder (optional), teaspoon mustard/mustard powder, a couple of splashes of worcester sauce & an egg. Mix together & place on an oven tray to form a brick/block shape & cover it all in streaky bacon. (The recipe calls for 2/3 cup of milk to be added & for it to be cooked in a loaf tin lined with the bacon but it's up to you which way you want to try) Bake in oven @ 180deg for 40mins/1 hour or so (depending on method) till cooked & voila! - Bacon ring (it's a modified recipe from the Plumtree School mums' cookbook)

[doug-g]

That looks good - similar to a meatloaf - I'll try it this w/end

[zimboykie]

That looks good - similar to a meatloaf - I'll try it this w/end

Let us know how it goes :hmmmm2:

[pennymac]

that does sound good, I prefer your version, I can't be bothered with loaf tins etc.
I'll have to give it a go.

[boards]

Not really recipies but worth a read:

We have embarked on a taste test tour of supermarket foods. We nibble (or sip), we score, and we share the results to help you avoid the paralysis of Brand Choice Overload.
Today's topic: tomato sauce (http://shopping.yahoo.com/condiments-sauces/).
http://l.yimg.com/a/i/us/shop2/tomato-sauce-lead-story.jpg (http://shopping.yahoo.com/condiments-sauces/) Another quick use for tomato sauce: slather
it on dough, top with cheese, bake. (It's pizza.)
Photo by: Conde Nast Digital Studio Tomato sauce is a pantry staple for all: it's both a no-brainer pasta pairing for time-pressed parents, and a longtime favorite of college students. While jarred sauce may be a disgrace to Italian nonnas 'round the world, when you've had a very long day, a twist and a pop of a tin lid will do the trick.
Unlike our Chicken Noodle Soup (http://shopping.yahoo.com/chicken-noodle-soup--shop/) Supermarket Standoff, none of our tasters was repulsed by the tomato sauces. They were, however, perplexed, finding it it difficult to differentiate between the very similar tasting bowls of red liquid. As usual, testers entered into the process with preferences; some like their marinara sweet, others herby, some chunky, some smooth.
Making your own sauce is a better option (plus, it's not very hard) but if time is of the essence, use our winners and nutritionist Marissa Lippert's picks to guide you.




More from BonAppetit.com:
Overdone Wedding Food (http://www.bonappetit.com/tipstools/2011/08/overdone-wedding-food?mbid=synd_yshop)
Simple and Easy Fall Salads (http://www.bonappetit.com/recipes/slideshows/2010/10/fall_salads_slideshow?mbid=synd_yshop)
http://l.yimg.com/a/i/us/shop2/barilla-pasta-sauce-100.jpg Barilla Traditional
Marinara Our Favorites for Flavor

#1 Barilla (http://shopping.yahoo.com/condiments-sauces/barilla--brand/) Traditional Marinara
Nutrition: One serving (1/2 cup/125g) = 90 calories, 3.5g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 470mg sodium, 12g total carbs, 3g fiber, 7g sugar, 2g protein.
Ingredients: Tomato Puree (Water, Tomato Paste) Diced Tomatoes, Onions, Sugar, Salt, Garlic, Natural Flavor, Olive Oil, Sunflower Oil, Parsley, Thyme, Pepper.
Cost: $2.50 at Fairway Market in New York City.
Blind Tasting Notes: ""Really chunky and thick. Good balance of garlic and herbs. I could eat more"; "Tastes real".
http://l.yimg.com/a/i/us/shop2/prego-tomato-sauce-100.jpg (http://shopping.yahoo.com/prego-traditional--shop/) Prego Traditional #2 Prego Traditional (http://shopping.yahoo.com/prego-traditional--shop/)
Nutrition: : One serving (1/2 cup/120mL) = 80 calories, 3g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 480mg sodium, 10g total carbs, 3g fiber, 7g sugar, 2g protein.
Ingredients:Tomato Puree (Water, Tomato Paste), Diced Tomatoes in Tomatoes Juice, Sugar, Canola Oil, Salt, Dehydrated Onions, Spice, Dehydrated Garlic, Citric Acid, Natural Flavoring.
Cost: $3.29 at Fairway Market in New York City.
Blind Tasting Notes: ""Tastes like tomato! Basic with a little zing at the end"; "Canned tasting but not in a bad way"; "Tastes like pizza sauce"; "A little garlicky but not very robust. Little lasting flavor".
http://l.yimg.com/a/i/us/shop2/amys-pasta-sauce-100.jpg Amy's Family Marinara
Pasta Sauce #3 Amy's Family Marinara Pasta Sauce
Nutrition: One serving (1/2cup or 125g) = 80 calories, 4.5g total fat, .5g saturated fat, 0g trans fat, 0mg cholesterol, 590mg sodium, 9g total carbs, 2g fiber, 5g sugars, 2g protein.
Ingredients: Organic tomato puree, organic onions, organic extra virgin olive oil, sea salt, organic garlic, spices.
Cost: $7.49 at Fairway Market in New York City.
Blind Tasting Notes: ""Kind of smoky, not bad, mellow and tasty"; "Good, well-rounded flavor"; "Yummy for canned. I would use this as a base for add-ins.
Nutritionist Marissa Lippert's Picks

Comment from Lippert: "This one's pretty tough, as most all of the sauces are straightforward in terms of ingredients and are quite similar in nutritional breakdown per serving. You can look at the sodium and sugar contents and make claims that some stand out of the bunch, but there's not really a vast difference. (We're talking 1/2 tsp of additional sugar or a variance of about 100mg of sodium.) You could also make an argument for organic tomatoes versus conventional ones. A University of California-Davis study found that organic tomatoes have higher levels of anti-inflammatory nutrients called flavonoids, specifically quercitin and kaempferol, which have antioxidant properties and help reduce health and disease risk. Studies also find that organic tomatoes have higher levels of vitamin C.
I'd also like to see olive oil in the ingredient list. It's such a staple in Italian cooking and it has such incredible health benefits, but a lot of these brands just use soybean oil. Possibly because it's cheaper?
Finally, I noticed 'natural flavor' in two of the brands. I'm not entirely sure what exactly that means. So, bottom line, as with most everything you eat, aim for the simplest, best-quality ingredients that you can afford when looking at a food label--tomato sauce and beyond."
http://l.yimg.com/a/i/us/shop2/365-whole-foods-100.jpg 365 Classic Pasta Sauce #1 365 Classic Pasta Sauce
Nutrition: One serving (1/2 cup/113g) = 70 calories, 4g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 500mg sodium, 420mg potassium, 9g total carbs, 2g fiber, 3g sugar, 1g protein.
Ingredients: Organic tomato puree, organic diced tomatoes, organic garlic, organic expeller pressed soybean oil, organic olive oil, organic evaporated cane juice, salt, organic basil, organic oregano, organic black pepper.
Cost: $2.19 at Whole Foods in New York City.
Marissa's Comment: Organic tomatoes and olive oil.
Our Assessment: This ranked right in the middle. Some tasters liked how herby it was; others thought that something was "note quite right".
http://l.yimg.com/a/i/us/shop2/victoria-marinara-sauce-100.jpg (http://shopping.yahoo.com/victoria%27s-all-natural-marinara-sauce--shop/) Victoria's All
Natural Marinara #2 Victoria's All Natural Marinara (http://shopping.yahoo.com/victoria%27s-all-natural-marinara-sauce--shop/)
Nutrition: One serving (1/2 cup/113g) = 70 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 380mg sodium, 8g total carbs, 1g fiber, 5g sugar, 2g protein.
Ingredients: Imported Italian tomatoes, pure Italian olive oil, fresh onions, fresh basil, fresh garlic, sea salt, and spices.
Cost: $4.99 at Fairway Market in New York City Marissa's.
Comment: Not organic, but very simple ingredients and low in sodium and sugar.
Our Assessment: This was our #4 pick for flavor, so if you like a vinegary, acidic tomato sauce, this is a good pick.
http://l.yimg.com/a/i/us/shop2/bertolli-pasta-sauce-100.jpg (http://shopping.yahoo.com/bertolli-tomato-basil-sauce--shop/) Bertolli Tomato
and Basil #3 It's a Toss-Up: Bertolli Tomato and Basil (http://shopping.yahoo.com/bertolli-tomato-basil-sauce--shop/) and Amy's Family Marinara Pasta Sauce
Bertolli Nutrition: One serving (1/2 cup or 125g) = 90 calories, 4.5g total fat, .5g saturated fat, 0g trans fat, 0mg cholesterol, 510 mg sodium, 11g total carbs, 2g fiber, 7g sugars, 2g protein.
Amy's Nutrition: One serving (1/2cup or 125g) = 80 calories, 4.5g total fat, .5g saturated fat, 0g trans fat, 0mg cholesterol, 590mg sodium, 9g total carbs, 2g fiber, 5g sugars, 2g protein.
Bertolli Ingredients: Organic tomato puree (water, organic tomato paste), organic diced tomatoes in juice, organic soybean oil, organic sugar, organic extra virgin olive oil, organic onions, sea salt, organic garlic, organic Romano cheese (organic cultured part-skim milk, salt, enzymes), organic basil, organic black pepper, organic fennel.
Amy's Ingredients: Organic tomato puree, organic onions, organic extra virgin olive oil, sea salt, organic garlic, spices.
Bertolli Cost: $3.99 at Fairway Market in New York City.
Amy's Cost: $7.49 at Fairway Market in New York City.
Marissa's Comment: Bertolli is a little high on the sodium and there's extra calories coming from Romano cheese, but they do use organic ingredients and extra virgin olive oil (and soybean oil). Amy's is good as it only uses extra virgin olive oil and is organic, but the sodium is definitely higher than most other brands.
Our Assessment: Bertolli was towards the bottom of our list for flavor, but we voted Amy our #3 pick, so this is likely your best bet.


http://shopping.yahoo.com/articles/yshoppingarticles/700/supermarket-standoff-tomato-sauce/

[boards]

http://shine.yahoo.com/channel/food/10-common-kitchen-mistakes-and-how-to-fix-them-2568816#photoViewer=1

Avoid spoiled dinners and soggy vegetables with these easy tips

Just like you shouldn’t believe a late-night infomercial if it promises you Halle Berry’s abs in six weeks or wrinkle-free skin for four easy payments of $150, you shouldn’t believe a cook who says she never makes mistakes in the kitchen. Even the most experienced cooks have burned roasts (http://www.thedailymeal.com/crisp-pork-slices-parsley-sauce-and-new-potatoes?utm_source=yahoo%2Bshine&utm_medium=partner&utm_campaign=common%2Bkitchen%2Bmistakes%2Bhow%2Bt o%2Bfix&RM_Exclude=Welcome), underbaked chicken (http://www.thedailymeal.com/skillet-roasted-chicken-breasts-lavender-and-red-wine-butter-sauce-0?utm_source=yahoo%2Bshine&utm_medium=partner&utm_campaign=common%2Bkitchen%2Bmistakes%2Bhow%2Bt o%2Bfix&RM_Exclude=Welcome), and overcooked their vegetables (http://www.thedailymeal.com/6-tips-cooking-vegetables?utm_source=yahoo%2Bshine&utm_medium=partner&utm_campaign=common%2Bkitchen%2Bmistakes%2Bhow%2Bt o%2Bfix&RM_Exclude=Welcome). I once forgot to lower the oven temperature for a batch of scones (http://www.thedailymeal.com/blueberry-scones?utm_source=yahoo%2Bshine&utm_medium=partner&utm_campaign=common%2Bkitchen%2Bmistakes%2Bhow%2Bt o%2Bfix&RM_Exclude=Welcome) for my friend’s wedding shower. Twenty minutes later, the fossilized scones lay at the bottom of my trash can and I was forced to start from scratch.

[boards]

http://shine.yahoo.com/channel/food/whatsfordinner

http://l.yimg.com/jn/util/anysize/310*275c-86400,http%3A%2F%2Fl.yimg.com%2Fjn%2Futil%2Fanysiz e%2F419x-86400%2Chttp%253A%252F%252Fl.yimg.com%252Fab%252Fi mages%252Frecipes%252F10%252F2%252FSP2680.JPG

TUESDAY Turkey & squash soup (http://shine.yahoo.com/channel/food/recipes/turkey-squash-soup-1897933/)
WEDNESDAY Easy paella with chorizo, clams, and peas (http://shine.yahoo.com/channel/food/mark-bittman-on-shine-easy-paella-with-chorizo-clams-and-peas-2572374/)
THURSDAY Spaghetti with roasted zucchini (http://shine.yahoo.com/channel/food/7-great-spaghetti-dinners-2571059/)
FRIDAY Crab pot pie (http://shine.yahoo.com/channel/food/comfort-food-from-the-sea-2568876/)
SATURDAY Chicken with grapes and shallots (http://shine.yahoo.com/channel/food/recipes/chicken-cutlets-with-grape-shallot-sauce-1898787/)
SUNDAY Sea bass en papillote
(and sign up for Yahoo! Shine's weekly recipe newsletter!) (http://shine.yahoo.com/channel/food/quick-and-easy-sea-bass-in-papillote-2562678/)
MONDAY Black rice curried meatloaf (http://shine.yahoo.com/channel/food/recipes/black-rice-curried-meatloaf-1900087/)




http://l.yimg.com/jn/util/anysize/150*109c-86400,http%3A%2F%2Fl.yimg.com%2Fjn%2Futil%2Fanysiz e%2F419x-86400%2Chttp%253A%252F%252Fl.yimg.com%252Fab%252Fi mages%252Frecipes%252F10%252F2%252FSP2680.JPG (http://shine.yahoo.com/channel/food/recipes/turkey-squash-soup-1897933/) TUESDAY

Turkey & squash soup (http://shine.yahoo.com/channel/food/recipes/turkey-squash-soup-1897933/)

Provided by EatingWell (http://shine.yahoo.com/channel/food/recipes/provider/eatingwellmediagroup/) Find more soup recipes (http://shine.yahoo.com/search/recipes?p=soup).

This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice. Read More » (http://shine.yahoo.com/channel/food/recipes/turkey-squash-soup-1897933/)

http://l.yimg.com/jn/util/anysize/150*109c-86400,http%3A%2F%2Fphugcus.zenfs.com%2Fphugc%2Feb0 aca29563d2bf2991af38a279f93b5%2Fphotos%2Fb9009ecf7 fbb320584431cb270dc5a3e%2Fmr_79cdcf20a9bba8.jpg (http://shine.yahoo.com/channel/food/mark-bittman-on-shine-easy-paella-with-chorizo-clams-and-peas-2572374/) WEDNESDAY

Easy paella with chorizo, clams, and peas (http://shine.yahoo.com/channel/food/mark-bittman-on-shine-easy-paella-with-chorizo-clams-and-peas-2572374/)

Provided by Mark Bittman (http://markbittman.com/) Find more rice recipes (http://shine.yahoo.com/search/recipes?p=rice).

This easy paella is a perfect one-dish dinner. Read More » (http://shine.yahoo.com/channel/food/mark-bittman-on-shine-easy-paella-with-chorizo-clams-and-peas-2572374/)

http://l.yimg.com/jn/util/anysize/150*109c-86400,http%3A%2F%2Fl.yimg.com%2Fa%2Fi%2Fus%2Fshine %2Ffood%2FSpaghetti-with-Roasted-Zucchini-Recipe_recipemain.jpg (http://shine.yahoo.com/channel/food/7-great-spaghetti-dinners-2571059/) THURSDAY

Spaghetti with roasted zucchini (http://shine.yahoo.com/channel/food/7-great-spaghetti-dinners-2571059/)

Provided by Woman's Day (http://www.womansday.com/Lifestyle/Food-Recipes.html) Find more zucchini recipes (http://shine.yahoo.com/search/recipes?p=zucchini).

Tossed with garlicky homemade bread crumbs, crushed red pepper, oil and salt, and baked until golden brown, this quick spaghetti dish is utterly delectable. Read More » (http://shine.yahoo.com/channel/food/7-great-spaghetti-dinners-2571059/)

http://l.yimg.com/jn/util/anysize/150*109c-86400,http%3A%2F%2Fphugcus.zenfs.com%2Fphugc%2Fd2b 47e3debae3f990d19efbce0f98c3b%2Fphotos%2F55989db20 fa68d7651bc4fc4499f5eae%2Fmr_d0a0ed8dd1f958.jpg (http://shine.yahoo.com/channel/food/comfort-food-from-the-sea-2568876/) FRIDAY

Crab pot pie (http://shine.yahoo.com/channel/food/comfort-food-from-the-sea-2568876/)

Provided by Coastal Living (http://www.coastalliving.com/food/) Find more crab recipes (http://shine.yahoo.com/search/recipes?p=crab).

Get your comfort food fix from an unexpected source—the sea! This flaky crab pot pie gets a seafood makeover to keep you full and cozy on chilly nights. Read More » (http://shine.yahoo.com/channel/food/comfort-food-from-the-sea-2568876/)

http://l.yimg.com/jn/util/anysize/150*109c-86400,http%3A%2F%2Fl.yimg.com%2Fjn%2Futil%2Fanysiz e%2F419x-86400%2Chttp%253A%252F%252Fl.yimg.com%252Fab%252Fi mages%252Frecipes%252F10%252F4%252FMP5640.JPG (http://shine.yahoo.com/channel/food/recipes/chicken-cutlets-with-grape-shallot-sauce-1898787/) SATURDAY

Chicken with grapes and shallots (http://shine.yahoo.com/channel/food/recipes/chicken-cutlets-with-grape-shallot-sauce-1898787/)

Provided by EatingWell (http://shine.yahoo.com/channel/food/recipes/provider/eatingwellmediagroup/) Find more chicken recipes (http://shine.yahoo.com/search/recipes?p=chicken).

Simple enough for a weeknight, but elegant enough for entertaining, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. Read More » (http://shine.yahoo.com/channel/food/recipes/chicken-cutlets-with-grape-shallot-sauce-1898787/)

http://l.yimg.com/jn/util/anysize/150*109c-86400,http%3A%2F%2Fphugcus.zenfs.com%2Fphugc%2F9b2 fcd2c819e31321c32e6cd9fb20675%2Fphotos%2Fbac9878f8 81bc53300b4d0def416caef%2Fori_d432ed0c2022a1.jpg (http://shine.yahoo.com/channel/food/quick-and-easy-sea-bass-in-papillote-2562678/) SUNDAY

Sea bass en papillote
(and sign up for Yahoo! Shine's weekly recipe newsletter!) (http://shine.yahoo.com/channel/food/quick-and-easy-sea-bass-in-papillote-2562678/)

Provided by Epicurious.com (http://www.epicurious.com/)
Sign up for Yahoo! Shine's What's for Dinner newsletter. (https://subscribe.yahoo.com/subscribe?.optin=shf&.src=shf&.done=https://subscribe.yahoo.com/showaccount)

Traditional papillote takes time and requires origami-like folding. Here, we use foil to make a no-mess pouch; the fish becomes infused with the flavors of tomato, capers, garlic, and lemon. Read More » (http://shine.yahoo.com/channel/food/quick-and-easy-sea-bass-in-papillote-2562678/)

http://l.yimg.com/jn/util/anysize/150*109c-86400,http%3A%2F%2Fl.yimg.com%2Fjn%2Futil%2Fanysiz e%2F419x-86400%2Chttp%253A%252F%252Fl.yimg.com%252Fab%252Fi mages%252Frecipes%252F10%252F1%252FMB6426.JPG (http://shine.yahoo.com/channel/food/recipes/black-rice-curried-meatloaf-1900087/) MONDAY

Black rice curried meatloaf (http://shine.yahoo.com/channel/food/recipes/black-rice-curried-meatloaf-1900087/)

Provided by EatingWell (http://shine.yahoo.com/channel/food/recipes/provider/eatingwellmediagroup) Find more meatloaf recipes (http://shine.yahoo.com/search/recipes?p=meatloaf).

This meatloaf is kicked up with curry powder and substitutes mango chutney for ketchup. Read More » (http://shine.yahoo.com/channel/food/recipes/black-rice-curried-meatloaf-1900087/)

[boards]

http://screen.yahoo.com/reluctantly-healthy-pantry-chili-26793814.html

Chef Jared Sokoloff teaches host Judy Greer how to make a delicious and healthy chili using only ingredients stored in a pantry. It's the perfect recipe for busy women with empty refrigerators.

[pennymac]

hmm, i have all those ingredients except the sweetcorn, I don't even have any frozen sweetcorn, we finished that last night. That means I have officially zero vegges in my house, but I can't be bothered going shopping. Maybe I'll try this without the sweetcorn.

[boards]

http://shine.yahoo.com/event/vitality/5-surprising-foods-that-boost-immunity-2574800/

ou’ve probably heard that orange juice and chicken soup can help kick a cold (http://www.divinecaroline.com/22181/85825--feed-cold-starve-fever-grandma?ordersrc=yash10411foodimmunesystemf) or combat the flu, but there are less obvious (and more appetizing) mealtime choices that help an ailing immune system. Below are five surprising foods that you might want to toss in your shopping cart (http://www.divinecaroline.com/22145/70087-supermarket-confidential-grocery-stores-psych?ordersrc=yash10411foodimmunesystema) the next time you feel a tickle in your throat.

Kefir/Yogurt
Many yogurts (http://www.divinecaroline.com/22178/77702-?ordersrc=yash10411foodimmunesystemb) and almost all kefir, a fermented milk product, contain probiotics, the so-called “good” bacteria. These bacteria alter how the immune system in the digestive tract reacts to microorganisms. Studies have found that probiotics can help with diarrhea and other intestinal disorders. Although more research is needed, probiotics may also help reduce the severity of colds and the flu, according to the Mayo Clinic. Opt for the yogurt and kefir that contain live and active probiotics to make sure you’re reaping the benefits of these miracle-workers.

The Surprising Consequences of Sleep Deprivation (http://www.divinecaroline.com/22178/70567-surprising-consequences-sleep-deprivation?ordersrc=yash10411foodimmunesysteme)
(http://www.divinecaroline.com/22178/70567-surprising-consequences-sleep-deprivation?ordersrc=yash10411foodimmunesysteme)
(http://www.divinecaroline.com/22178/70567-surprising-consequences-sleep-deprivation?ordersrc=yash10411foodimmunesysteme)
Black/Green Tea
A hot cup of tea can help soothe a sore throat and lift spirits, but green and black teas are also a good source of polyphenols, or plant antioxidants, that can help prevent free radical damage in the body. In the lab, compounds in green tea have been shown to inhibit viral replication, which may aid in defending against cold and flu. In addition, a Harvard study found that people who drank five cups of black tea had elevated levels of a compound that can help ward off infections like viruses. The benefits also pertain to decaf black and green teas, so you don’t have to over-caffeinate while loading up on the good stuff.

(http://www.divinecaroline.com/22178/118412-natural-ways-boost-immunity?ordersrc=yash10411foods2)10 Spices That Improve Your Health (http://www.divinecaroline.com/33710/97688-ten-spices-healthy-cooking?ordersrc=yash1010foods4)


Garlic
Garlic is indispensible in the kitchen but has recently received widespread attention for its potential in disease-prevention and immune-boosting properties. Although some of the claims are certainly oversold, garlic has shown some promise when it comes to warding off infections. It’s believed that the sulfur-containing compound allicin could function as an antibacterial and antiviral agent. In one study, British researchers found that people who took a garlic supplement regularly were two-thirds less likely to catch a cold than those who took a placebo. The best way to reap garlic’s benefits, however, is consuming it raw or freshly processed.

7 Habits of Happy People (http://www.divinecaroline.com/22189/97602-seven-habits-highly-happy?ordersrc=yash101011foods1)


Orange-Fleshed Vegetables
Pumpkins (http://www.divinecaroline.com/33618/106201-think-crust-delicious-whole-pumpkin-recipes?ordersrc=yash10411foodimmunesystemc), sweet potatoes, squash, and other orange-fleshed vegetables are high in beta carotene, which the body uses to make Vitamin A. A diet low in beta carotene can suppress the immune system, so stocking up on these fall veggies (http://www.divinecaroline.com/22167/52161-autumn-s-edible-yard-plant-now?ordersrc=yash10411foodimmunesystemd) is a great way to ensure your body has the nutrients it needs. Vitamin A also is important in keeping the skin healthy, which is our body’s first line of defense against disease-causing microorganisms.

3 Tips For Getting the Most out of Your Vegetables (http://www.divinecaroline.com/22177/112121-superfood-secrets-tips-boost-veggie?ordersrc=yash10411foodimmunesystemg)


Oysters
Oysters are definitely not the first thing that comes to mind when a cold or other illness strikes, but the bivalves are a great source of zinc, among other good-for-you nutrients like omega-3s, selenium, and iron. Zinc is important in the development of white blood cells and even a low-to-moderate level of zinc deficiencies can have negative implications for the immune system. Of course, there can be too much of a good thing however: too much zinc can have an adverse effect and inhibit the immune system. Therefore, it’s best to get zinc from a well-rounded diet. In addition to oysters, beef and chicken are good sources.

[boards]

http://sports.yahoo.com/nascar/blog/from_the_marbles/post/Charlotte-Motor-Speedway-to-offer-the-8220-fun?urn=nascar-wp4443

Talk about a tale of two extremes.
Charlotte Motor Speedway (http://sports.yahoo.com/nascar/sprint/tracks/Charlotte+Motor+Speedway/4/) has unveiled new concession items in advance of Saturday night's Bank of America 500 (http://sports.yahoo.com/nascar/sprint/races/21/) Sprint Cup race, including healthy options in the name of Danica Patrick (http://sports.yahoo.com/nascar/nationwide/drivers/1311/) and the "funnel bacakonator," which, yes, combines funnel cake and bacon.
"Danica Patrick's Fit Fuel Menu" will feature items like turkey and veggie burgers, fruit and vegetables, trail mix and healthy energy bars. Never mind that Patrick will actually be racing across the country in the Izod IndyCar Series season finale on Sunday, her final race as a full-time driver in the IndyCar Series.
[Rewind: Food items only sports fans would love (http://bit.ly/p6Kfbl)]
Across the country from the Danica menu, nutritionally speaking, there's the funnel bacakonator, which is a funnel cake covered in bacon pieces and strawberry and chocolate sauces. Chocolate and bacon? Sure. But strawberry and bacon? That may be a new one.
For those who think the idea of funnel cake and bacon is a bit much (who would think that?), the track will also offer a burger with pimento macaroni and cheese and crumbled pork rinds. Behold:
http://l.yimg.com/a/p/sp/editorial_image/ce/ce324733ecd2324885295c8264d3738b/charlotte_motor_speedway_to_offer_the_funnel_bacak onator_and_danica_patrick_inspired_healthy_menu_it ems.jpg
The guess here is that the line for the funnel bacakonator and the mac and cheese burger will be significantly longer than the line for the Danica-inspired food. You just don't go to a race for healthy food, even if it has Danica Patrick's name on it. Though I'm not sure anyone has ever gone to a race in the name of a bacon-topped funnel cake either.
[Rewind: 15 athlete-food endorsements that didn't work (http://bit.ly/mX0RwJ)]
So how unhealthy are these behemoths? Based on some quick back-of-the-napkin estimates, we're putting the funnel bacakonator at 1,300 calories and 77 grams of fat, while the mac-and-cheeseburgers weigh in at an estimated 763 calories and 34 grams of fat apiece. Yep, polish off one each of these and you're done for the day, healthfully speaking. And you probably ought to jog a few laps around the track before you leave.

[boards]

http://screen.yahoo.com/herbtastic-fresh-herb-encrusted-halibut-26860970.html

Fabio explains how to use fresh herbs to bring out deep flavors and cooks an incredibly easy and foolproof method for melt-in-your mouth herb-encrusted fish.

[boards]

http://www.bbc.com/travel/feature/20111107-a-bit-of-history-in-every-sweet-bite

Travel is often about culinary indulgences, especially when it comes to something sweet. The following six cities have at least one signature dessert to try. Sample these confections for a bit of history in every bite.
Related slideshow: A taste of Tuscany

Turkish delight in Istanbul
Ali Muhiddin Hacı Bekir was the most famous of all the Ottoman confectioners. He came to Istanbul from the mountain town of Kastamonu in 1777 and opened a shop in the Old City where he concocted delicious boiled sweets and the translucent jellied jewels known to Turks as lokum -- Turkish delight to the rest of the world. Today, locals still buy their lokum from branches of the business he began more than two centuries ago.

The flagship store of Ali Muhiddin Hacı Bekir is located near the Spice Bazaar. There are also stores on İstiklal Caddesi and in the produce market at Kadıköy. A more recent family dynasty has been established at Herşey Aşktan, opposite the Pera Palace Hotel. Its delicious Turkish delight can be packaged in decorative boxes, creating a perfect gift to take home to friends and family.

Cheesecake in New York
Cheesecake, in various forms, has been baked and eaten in Europe since the 1400s. But in the 1940s, Lindy's restaurant (825 Seventh Avenue and 401 Seventh Avenue) immortalized New York–style cheesecake — made of cream cheese, heavy cream, a dash of vanilla and a cookie crust. Junior's, which opened on Flatbush Avenue in Brooklyn in 1929 (and more recently in midtown) makes its own famous version of the creamy cake with a graham-cracker crust.

Gelato in Florence
There is a healthy rivalry among the local gelaterie artigianale (makers of handmade gelato), who all strive to create the creamiest, most flavourful and freshest product in the city. Flavours change according to what fruit is in season.

Three of our favourites are Gelateria dei Neri (served semifreddo-style; it is cheaper than its competitors and has wild flavours such as gorgonzola); Gelateria Vivoli (served in tubs only, and you can eat in the pretty piazza nearby); and Grom (a newcomer using many organic ingredients). You will usually be asked if you want panna (cream) with your ice cream. A good call is si.

Gula melaka in Melaka
Made from sago, palm sugar and coconut milk, this traditional dessert is rarely served outside of the Malaysian home. While gula melaka refers to palm sugar, it plays such an intrinsic part in this popular sweet that the dessert is commonly known by that name, although you may also see it called Sago Gula Melaka. You may find it on the menu of a few Malaysian restaurants, particularly in Melaka, or you can try mastering it yourself by following this recipe.

Brussels waffles in Ghent
A sure-fire way to tell natives from tourists is how they order waffles. Locals never consume these sweet snacks with whipped cream, chocolate or other elaborate toppings (except sometimes fruit). Instead, a Brussels waffle – a large, light rectangle with 20 “squares”, usually eaten in tearooms and brasseries – is traditionally buttered and sprinkled only with icing sugar.
Etablissement Max is an elegant brasserie run by Yves Van Maldeghem, whose entrepreneurial family started out with a mobile waffle stall at a fair. Yves bakes waffles using his family's 120-year-old waffle irons, and also makes pancakes and sizzling apple fritters.

Pastel de nata in Lisbon
Portugal's history-laden sweets industry was crystallised when the Arabs introduced sugar to the country. In medieval times, enterprising nuns and monks made and sold doces conventuais (literally, convent sweets), of which the best known is the pastel de nata, a creamy, egg-based custard tart. The story goes that nuns stiffened their habits with egg whites and devised special recipes to consume the leftover yolks. Since 1837, Lisbon patisserie Antiga Confeitaria de Belém has been transporting locals to sugarcoated nirvana with heavenly pastéis de belém: crisp pastry nests filled with custard cream, baked at 200C for that perfect golden crust, then lightly dusted with cinnamon.

[pennymac]

I did a version of Sam's spagetti with left over chicken and pesto, only instead of chicken, I did olives, salami, fetta and capers. More ingredients, but you couldn't say it was hard, I think the prep took about 2 minutes, and that's only because I had trouble opening the pesto jar. Tasted fantastic, and obviously you could chop and change the ingredients that go in, depending on what's available.

[pennymac]

Bacon Ring

Mix together 500g beef mince, finely chopped onion,some chopped sun-dried tomatoes, some chopped olives, some capers, add salt, pepper, mixed herbs, 3 slices of bread crumbed, chilli powder (optional), teaspoon mustard/mustard powder, a couple of splashes of worcester sauce & an egg. Mix together & place on an oven tray to form a brick/block shape & cover it all in streaky bacon. (The recipe calls for 2/3 cup of milk to be added & for it to be cooked in a loaf tin lined with the bacon but it's up to you which way you want to try) Bake in oven @ 180deg for 40mins/1 hour or so (depending on method) till cooked & voila! - Bacon ring (it's a modified recipe from the Plumtree School mums' cookbook)

I made this last night, and it was divine!!! definately 5* meatloaf! Even my fussy cousin liked it (she did pick out the olives, I'll have to chop them smaller next time) Thanks so much ZB!!!

[zimboykie]

Pastel de nata in Lisbon
Portugal's history-laden sweets industry was crystallised when the Arabs introduced sugar to the country. In medieval times, enterprising nuns and monks made and sold doces conventuais (literally, convent sweets), of which the best known is the pastel de nata, a creamy, egg-based custard tart. The story goes that nuns stiffened their habits with egg whites and devised special recipes to consume the leftover yolks. Since 1837, Lisbon patisserie Antiga Confeitaria de Belém has been transporting locals to sugarcoated nirvana with heavenly pastéis de belém: crisp pastry nests filled with custard cream, baked at 200C for that perfect golden crust, then lightly dusted with cinnamon.

They sell them at Nandos here: abso-f*cking-lutely worth leaving home for!!!!!!! :smiley17: