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Post by Stacey on Feb 1, 2010 15:23:58 GMT
That food all looks very yummy indeed Jude! Nance - i don't think there is, i'll post mine when i get home...it seems to be a hit with everyone
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Post by SanSiroBird on Feb 1, 2010 23:38:58 GMT
I'll copy and paste the recipe I sent to Chloe some time ago:
So........ Risotto is very easy to cook: and you can put all the ingredients you want: vegetables, meat, fish: it's a very versatile recipe!!
This is how to cook it:
. Prepare at least 3 cups chicken/meat or vegetable broth. . In a large saucepan, sauté half cup of chopped onion in 2 tablespoons of olive oil (or 2 tablespoons of butter or margarine; or the both of them) for few minutes. . Add the ingredients * you prefer and cook them for few minutes (they have to be still half raw). . Then add rice (the Arborio kind. Or Carnaroli. Or Vialone Nano.), stirring for about 2 minutes. . Stir in 1 cup of broth; continue cooking and stirring until liquid is absorbed. . Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup. . Serve it as soon as is cooked
I personally add also a slice or two of cheese slices in the pan, when risotto is almost ready, to make it pretty creamy (and yummier!!).
*I usually cook it with saffron (risotto alla milanese), but you can really put in it anything you like, expecially vegetables. Here you are few examples: - Risotto with courgettes and shrimps is very good. - Risotto with seafood/seashells - Risotto with pumpkin and bacon - Risotto with tomato sauce - Risotto with asparagi - Risotto with artichokes... ...Everything really!!
(bigger vegetables have to be cut in dices).
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Post by Stacey on Feb 2, 2010 12:15:49 GMT
I personally add also a slice or two of cheese slices in the pan, when risotto is almost ready, to make it pretty creamy (and yummier!!). I do this thanks to an earlier tip from you Eli....it makes it even more delicious!
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Post by jellybean on Feb 2, 2010 17:33:48 GMT
i made cream cheese chickennnnn and mash. was very chuffed with myself. expensive though, students cannot eat in this way!
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Post by Chloe on Feb 17, 2010 17:37:24 GMT
rocky road cookies - makes about 14 125g/4oz butter 125g/4oz soft brown sugar 1 medium egg (beaten) 1 tbsp milk 50g/2oz milk chocolate - chopped 125g/4oz plain flour 1 tbsp cocoa powder 1/2 tsp baking powder 50g/2oz white chocolate - chopped 25g/1oz mini marshmallows (i didn't use all of them) Preheat over 180c/gas4 line 2 baking sheets Cream butter and sugar together in bowl beat in egg and milk stir in flour, baking powder, cocoa and half the white and milk chocolate chunks with a metal spoon place dessert spoons of mixture onto baking sheet and flatten slightly. bake for 5 mins, until edges begin to get firm. remove from oven and sprinkle with marshmallows and reminder of chocolate - press them lightly into cookies (i didn't use all the reminder of stuff 'cos there wasn't room!) return cookies to oven for another 5-6 minutes, take out of oven and leave on tray for 5 mins to cool before taking off trays and leaving on cooling racks. *you can add other stuff into cookies as well, i also tried adding fudge pieces as well today, in this case i recommend only adding into the cookie mixture and making sure they're well inside, the ones on the top instantly melted and stuck onto the sheet. also, if you have a hot oven/fan over might be better to have it a little cooler than 180 - my marshmallows on the top are a bit browned, but still scrummy.
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Post by SanSiroBird on Mar 10, 2010 22:17:00 GMT
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Jude
Yesterday Went Too Soon
Posts: 846
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Post by Jude on Jul 5, 2010 20:31:08 GMT
Found a really simple cookie recipe yesterday and it makes perfect cookies! 8 oz's caster sugar 8 oz's butter 12½ oz's self raising flour 170g condensed milk punnet of fresh raspberries bar of white chocolate cream the sugar and butter until fluffy, stir in the condensed milk then graduallly sift in the flour, mixing to a soft dough with a wooden spoon and bringing together with your hands! Add chocolate and shape into balls. Flatten very slighty but not too much, then add raspberries (each divided into 4 pieces), squishing the dough up around each piece to encase it. Bake for 10-ish minutes at gas 5. I also made coconut and cherry ones and chocolate and fudge ones. The raspberry ones are the best tho, the fresh raspberries work perfectly! I sprinkled some flaked almonds on some of them too. This is the easiest and quickest cookie recipe i have ever used and they're just like the ones you buy from those cookie shops! I found the recipe in Morrisons, they've got little leaflets down the baking aisle!
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Post by SanSiroBird on Jul 6, 2010 0:44:38 GMT
Mmmm raspberries and white chocolate is an awesome match!
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Post by Chloe on Jul 6, 2010 21:17:42 GMT
ooo they look good! i may have to give them a go
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Jude
Yesterday Went Too Soon
Posts: 846
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Post by Jude on Jul 7, 2010 19:58:48 GMT
you should Chloe, they take about 5 minutes to make from start to finish (then the cooking time) so blooming easy! I've used so many cookie recipes over the years and these are definately the best, they last really well for a couple of days too (can't say if they last any longer as they'd all been eaten by then!) If anything they're even better the day after baking! you dont need to mix the flour in for too long, the dough needs to be soft but not sticky. you can then just add whatever extras you're using by stirring in with a wooden spoon (unless you're using fresh fruit ''cos that needs to be gently pressed in once they're shaped and on the baking tray) They spread out quite a lot while cooking so dont put them too close on the baking tray, i put no more than 6 at a time on my regular sized tray. The ones with fresh raspberries in are so nice! i'm gonna do some smarties ones at the weekend
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Post by xstaceyx on Jul 8, 2010 0:34:11 GMT
smartie cookies = heaven!
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Post by Stacey on Jul 9, 2010 14:24:40 GMT
They look delicious Jude. Think i'll have to make some for the office when i get back from hols to cheer the girls up.
I've never got the appeal of smartie cookies, or smarties in general actually. They're nasty.
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Jude
Yesterday Went Too Soon
Posts: 846
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Post by Jude on Jul 9, 2010 22:35:01 GMT
They look delicious Jude. Think i'll have to make some for the office when i get back from hols to cheer the girls up. I've never got the appeal of smartie cookies, or smarties in general actually. They're nasty. I dont like smarties since nestle took over, the taste totally changed, rowntrees were so much better! but i do like them in cookies for some reason! edit: ok, i made the smartie ones today but made a mistake. I'd mixed the flour in too much so the mixture was too soft, so i added a little bit more flour,hardly any at all but.....mistake! the cookies turned out quite dry. So I'd suggest that if you use this recipe and over mix your flour in, dont add any more just drop spoonfuls of the mixture onto the tray instead of rolling into a ball.
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Post by Chloe on Jul 14, 2010 14:54:24 GMT
was meant to be making Pavlova for our family BBQ on Saturday, so made my meringue "shell" Friday night, ready to fill with cream & strawberries on Saturday. however we had so much food we didn't need it on Saturday, so the meringue stayed in my sisters cellar - till yesterday when i realised i should do something with it, albeit a bit stale now. solution? make-shift Eton mess type thing - bashed up the meringue into tiny pieces, whipped up the cream and mixed it all in - was quite a solid mass (not enough cream really) so blitzed the strawberries into a puree and stirred in! looks weird, tastes scrummy! result:
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Post by Stacey on Jul 20, 2010 21:58:41 GMT
I found the best Mojito maker ever. Unfortunately he lives in Tenerife. But i know his secret ingredient (cinnamon)
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Post by Chloe on Jul 21, 2010 14:24:45 GMT
just made the white choc & raspberry cookies Jude posted - they are DIVINE!! mine are a bit huge though - think i was over-generous with sizing.
couple of tips - i made little indents with my index finger to pop the raspberrys in, makes it a bit easier to encase them in the dough. don't make them very deep though - you don't want the rasperrys to go through to the base. also they've a bit squidgy when they first come out of the oven, so worth leaving them on the tray for a minute or so before transfering them to a baking tray - they're less likely to fall apart!
sadly waitrose only had condensed milk in a largish squeezy bottle - about 3 times the amount i needed for 1 batch..... so i'll just have to make some more soon!
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Post by Stacey on Jul 21, 2010 17:38:49 GMT
I haven't done any baking for ages. Might do some on Saturday methinks!
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Jude
Yesterday Went Too Soon
Posts: 846
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Post by Jude on Jul 21, 2010 21:08:58 GMT
just made the white choc & raspberry cookies Jude posted - they are DIVINE!! mine are a bit huge though - think i was over-generous with sizing. couple of tips - i made little indents with my index finger to pop the raspberrys in, makes it a bit easier to encase them in the dough. don't make them very deep though - you don't want the rasperrys to go through to the base. also they've a bit squidgy when they first come out of the oven, so worth leaving them on the tray for a minute or so before transfering them to a baking tray - they're less likely to fall apart! sadly waitrose only had condensed milk in a largish squeezy bottle - about 3 times the amount i needed for 1 batch..... so i'll just have to make some more soon! yay, you made them! good aren' t they? I end up making batches of them for about 3 days running 'cos its cheaper to buy tins of condensed milk than the 170g tubes, so i *HAVE* to make more. and the damn supermarkets are doing BOGOF atm on it so I have no choice but to keep baking....Oh the agony of it all! I do the little indentation thing too and then just squidge the dough around the raspberries to slightly encase them, and yes, leaving them on the baking tray for a few minutes is definately advisable. I made some choc and raspberry ones last week and added macadamia nuts to them too........OMG, best cookies ever! ;D I made my summer fruits cheesecake and took it into work today, and my boss asked for a second piece (the last piece infact) 'cos she said it was the best cheesecake she'd ever had! I shall be making my birthday cake tomorrow. i'm never gonna be skinny.
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Post by Chloe on Jul 28, 2010 13:02:11 GMT
cookies...
replace one ounce of the flour with cocoa to make them chocolate and mix in dark chocolate peices and cut-up glace cherries. GORGEOUS!
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Jude
Yesterday Went Too Soon
Posts: 846
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Post by Jude on Jul 28, 2010 19:47:48 GMT
sounds good chloe! since adding macadamia nuts to my raspberry and white choc ones they've been going soft by the next day and breaking up so i think it must be the oil in the nuts thats doing it. guess i wont be adding nuts again then. Its a real shame ''cos they taste gorgeous! i'd suggest only adding nuts if they're all going to be eaten the same day they're baked! i've also found that if the dough gets a bit squidgy when you've mixed in the flour , just pop it into the fridge for 5 minutes and it soon firms up enough to be rolled into shape
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