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Post by Chloe on Jun 15, 2008 11:34:57 GMT
yay!
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Post by Clare on Jun 15, 2008 11:40:55 GMT
They had lots of veg - mushrooms, red pepper, sweetcorn and tomatoes, which obviously made up for the disgustingly huge chocolate fudge cake Caro bought for dessert!
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Post by Chloe on Jun 15, 2008 11:41:45 GMT
well thats allowed 'cos you've had your 5 a day there pretty much
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Post by Clare on Jun 15, 2008 11:44:10 GMT
Exactly, and I had fruit juice as well. Job done.
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Post by Chloe on Jun 15, 2008 11:56:43 GMT
*applaudes*
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The Doctor
Polythene
Dude....Chris totally farted!
Posts: 492
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Post by The Doctor on Jun 16, 2008 22:03:46 GMT
My Tuna Steaks: (for 2) 2 thick Tuna steaks. 1 lemon 1 lime Sea Salt Olive Oil Black Pepper
How to prepare: Mix 4 table spoons of the olive oil with the juice from 1/2 lemon and 1/2 lime add salt and pepper to taste. Then place the tuna steaks in a casserole dish and pour over mixture.Cover dish with cling film and leave in the fridge for approx 2 hrs to marinade. In the mean time chop some cherry tomatoes, lettuce and spring onions then mix together in a bowl with the juice from the left over lemon and lime add a LITTLE sea salt and a LITTLE black pepper. Put salad in fridge until tuna steaks are ready. Take tuna steaks from fridge. Pan fry them (in a little olive oil) for between 2-5 mins depending on how pink you like it. When cooked place a nice pile of the salad onto the middle of your plate and place the cooked tuna steak on top. Drizzle with a little Olive Oil and you're good to go! This is really nice to eat on a summers night sitting on your balcony/patio with a good bottle of white wine!!! Mmmmm tasty tuna!
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Post by SanSiroBird on Jun 16, 2008 22:37:37 GMT
Ooohhh, it sounds yummy!! Love tuna!
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Post by Stacey on Jun 16, 2008 22:40:29 GMT
Oooo excellent. I shall try that...i loves tuna
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Post by Chloe on Jun 17, 2008 19:21:29 GMT
that def sounds like something i want to try
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Post by SanSiroBird on Jun 18, 2008 13:00:23 GMT
As I'm bored... Sorry for translation mistakes! You need this, but I don't know how it's called (hinge baking tin? ) RASPBERRY CHEESECAKEIngredients for 6 peopleTo make the base:. Bisquits 100 gr. (Digestive bisquits kind are perfect) . Butter 100 gr. Put all the bisquits in a paper or plastic bag and roll the rolling pin on it to crumble them. Put the butter in a little pan and melt it for a couple of minutes. Put the crumbles bisquits and melted butter in a bowl and mix then up with a fork untill the mix is homogeneous. Take a flat dish and put the side of the hinge baking tin (??) on it, put the mix in it, pressing it and level it out with a spoon. Keep it in the fridge for 1 hour. To make the cheese cream:. Spreadable cheese like Philaderphia 250gr . Cream 200ml . 1 Egg . Sugar 80 gr . Lemon Juice 4 spoons . Jelly (the one in sheets) 5 gr Put the jelly sheet in a bowl with cold water for 15 minutes. Take the egg, put the white and the yolk in two different bowls. Put the sugar on the yolk and whip them untill the mix has got no lumps. Add cheese and go on to whisk it untill everything is smooth. Whip the cream, as well. Warm lemon juice for just 30 seconds on a very low fire. Squeeze the jelly, add it to the lemon juice and make it melt for 30 seconds, mixing with a spoon: lemon juice mustn't boil, or it will give to the cheese cream a nasty flavour!! Put the lemon juice and jelly mix in the cheese cream whisking very fast. Add whipped cream, little by little, mixing with vertical moves. Add the stiffly whisked egg-white, little by little, mixing with vertical moves. Mix it all with a fork. Put the cheese cream on the bisquits base. Livel the surface out with a spoon. Keep the cake in the fridge for at least 3 hours. To make the decoration:. Raspberries 300gr (or any kind of fruit really) . Icing sugar (if you like it) Take the cake off the fridge before it turns too hard and decorate the surface with raspberries, or the kind of fruit you like the most. This is the one I did with pomegranate and with doubled ingredients:
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Post by Stacey on Jun 18, 2008 13:09:46 GMT
Ooooo i'm soooo gonna have to try that one day
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Post by Chloe on Jun 18, 2008 13:26:39 GMT
Ooooo i'm soooo gonna have to try that one day please try it on a day you're in london
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Post by Stacey on Jun 18, 2008 13:28:43 GMT
I might
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Post by Stacey on Jun 21, 2008 18:17:31 GMT
[you] Baked Sea Bass with Peppers[/you] (Serves 4) 50g butter 3 Peppers - one of each colour (chopped) 4 spring onions (sliced) 4 vine ripened tomatoes (seeded and chopped) 4 Sea bass fillets (Cod or Haddock will work as well) 50g fresh breadcrumbs 25g parmezan shavings Herbs (whatever you prefer...i used parsley and thyme) Salt & Pepper 1. Preheat oven to 190C 2. Melt half of butter in pan and cook peppers, spring onions and tomatoes over medium heat until peppers are tender. Seaon with salt and pepper. 3. Put fish (skin side up) in a greased roasting tin. Top with pepper mix. 4. Melt rest of butter in a pan (pan used before is fine). Add breadcrumbs, herbs and parmezan and mix off the heat. 5. Sprinkle over fish and peppers. 6. Bake for 20 mins (15 if fan assisted) Serve with salad and/or new potatoes.
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Post by Clare on Jun 21, 2008 18:23:02 GMT
Wow, that looks very healthy!
Anyone got any types for cooking couscous? I'm becoming addicted and our Tesco only do lemon and corriander packets, so want to make some of my own.
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Post by Stacey on Jun 21, 2008 20:25:35 GMT
Lindsey makes awesome couscous...i'll get her to put up her recipe when she's back home. *edit* I've modified my first post to include a contents section...cause i'll so forget where things are
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Post by SanSiroBird on Jun 22, 2008 0:29:56 GMT
looks yummy!
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Post by Chloe on Jul 2, 2008 12:14:35 GMT
gonna go get the ingrediants for this today (thanks lee)
Pear Tatin With Star Anise
Serves 4 Ingredients
* 2 pears, slightly under-ripe * 4 star anise * 1 - 2 vanilla pods, sliced into approx 2 inch pieces * 600g puff pastry * Icing sugar to dust * Vanilla ice cream to serve
Method: How to make pear & rum tatin with vanilla ice cream
1.Preheat the oven to 200¢ªC /Gas 6.
2.Peel the pears, halve them and scoop out the cores with a melon baller to create a small, even circular hole.
3.Insert a star anise into each hole. Use a small knife to cut out the stalks at the top of the pears and replace them with the pieces of vanilla pod.
4.Roll out the pastry to a large sheet. Divide into 4 pieces. Mould each piece of pastry around the peeled side of each pear and trim away the excess pastry. Place the pears in the fridge to rest for 10 minutes.
5.To make the caramel melt the sugar and butter in a large heavy-based ovenproof pan. Finish with a splash of rum to deglaze the pan and loosen the caramel.
6.Remove the pears from the fridge and place them cut-side down on top of the caramel. Generously dust the pastry with icing sugar.
7.Bake the tatins for 8-10 minutes until the pastry is golden and crisp. Leave to stand for a minute or so, then slide a palate knife under each pear and carefully lift and flip over on to a warmed plate.
8.Trickle over the caramelised pan juices and serve with scoops of vanilla ice-cream.
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and i also want to try last nights pudding:
Greek yoghurt with homemade honeycomb recipe (minus the lavender unless i want to kill stacey...) Serves 4
Ingredients 600ml Greek yoghurt 100g blueberries 100g raspberries Approx1 dessert spoon caster sugar Lavender essence, suitable for culinary use Dried lavender flowers, suitable for culinary use For the honeycomb: (makes 400g) 75g clear honey 140g liquid glucose 400g sugar 2 tbsp baking soda Method: How to make Greek yoghurt with homemade honeycomb and mixed berry coulis 1. For the honeycomb: Line a shallow baking tray with parchment paper. Place the honey, liquid glucose, water and sugar in a large heavy-based saucepan and heat gently, stirring occasionally until the sugar dissolves. Increase the heat and cook until the mixture starts to turn a light golden colour. Mix in the baking soda. The mixture will erupt into a foaming mass. Pour immediately into the prepared baking tray.
2. Leave to cool, then place in the fridge to set. This takes approx 6-10 mins. Break up with the end of a rolling pin and store in an airtight jar if not using immediately.
3. Using a blender, blitz the raspberries and blueberries together with little caster sugar until smooth. Add a drop of lavender essence. Strain the mixture through a sieve to create a fresh coulis. Taste to check consistency and flavour, add a spoonful of water or sugar as necessary.
4. Lightly mix almost all of the honeycomb through the yoghurt. Spoon into individual serving glasses and pour the coulis on top. Garnish with lavender flowers and a sprinkling of the remaining honeycomb. Serve immediately.
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Post by ludicrouslouisa on Jul 2, 2008 12:40:01 GMT
Ooh, I made chocolate chili cake today! Turned out great. I halved the recipe and used chocolate instead of part of the cocoa because I love to fuck around with recipes, and I didn't make ganache because we don't do much icing and ganache/creamy stuff (got to keep our waistlines down somehow!) angel.paperpieces.org/wordpress/wp-content/uploads/2008/04/recipe.jpgThat's the recipe. No idea what cookbook it's from, someone on Craftster scanned it in. Cake looks like that. Well, I would have taken a nicer photo..but good photos and me don't seem to go together. It tastes quite light, but moist. It's not actually that rich. The chili adds a nice bite.
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Post by Chloe on Jul 2, 2008 14:58:35 GMT
ooo i'll have to try that!
and is it plain flour?
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