Thread: Recipes

Light · 05-09-2008, 09:15 AM

Lol I thought so, I'll try it but need to get some Cayenne Pepper.
My recipe had more butter and a lot less cheese, quite boring really!

Mines gone solid

Thanks pal..

Light · 07-09-2008, 01:41 PM

Well, the scone recipe Raven put up is deelish!

Im a rubbish baker but they were lovely, cheesy and light and so easy to make .. .

Raven · 18-09-2008, 12:05 PM

Mushroom Soup

8oz sliced mushrooms.(prefer chestnut ones)
1 onion finely chopped
1 clove garlic finely chopped
1 tbs plain flour
1 1/2 pints chicken stock
1/4 pint milk
1/4 pint single cream
salt and pepper
2 oz butter

Method: melt butter in a saucepan, and add the onions, garlic and mushrooms. Gently saute for about 4 mins stiring. Add the flour and cook for 1-2 mins. Add the stock and milk. Simmer for 20 mins. Take a hand blender or blend in a blender. Season with salt and pepper add the cream and heat through..

Light · 18-09-2008, 12:17 PM

Sounds good Pal, I will get a blender

Raven · 19-09-2008, 08:31 AM

Goulash in a Dash

serves 4 (low in fat)

1tbsp vegetable oil
300g/10oz stir-fry beef strips or minute steak cut into strips)
100g/40z chestnut mushrooms, quartered
2 tsp paprika
500g/1lb 2oz potatoes, peeled and cut into smallish chunks
600ml/1 pint hot beef stock(cube is fine)
500g jar tomato based cooking sauce
handful of parsley leaves, roughly chopped
natural yoghurt, to serve (I prefer greek yoghurt)

Method: Heat half the oil in a large non-stick pan, then fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan(no need to clean), then fry the mushrooms for 2-3 mins until they start colour.
Sprinkle the paprika over the mushrooms briefly fry, then tip in potatoes, stock and tomato sauce. Give it all a good stir, then cover an simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Check for seasoning and stir in the parsley and with a swirl of yoghurt, then serve straight from the pan.
Serve with crusty bread or rice..

Enjoy...

Chris · 19-09-2008, 11:31 AM

Well im impressed

but although the kitchen hate me reciepe will try

As i know a man that can

Raven · 19-09-2008, 11:33 AM

aw Chris it is easy go on give OH a surprise...

Raven · 14-10-2008, 05:32 PM

Well as you all know I collect recipe books... I have just purchased Jamie Oliver's new book. Jamie's Ministry of food. I made the Tomato Soup recipe from it and it was a great success. Tommy will not touch tomato soup at all... Well shock of shocks ... he loved this one...lol

Jamie's tomato soup.

by the way all the recipes in the book are for sharing with peeps..

2 sticks of celery
2 carrots
2 onions
2 cloves garlic sliced
2 tins plum tomatoes
6 fresh ripe tomatoes
1.8l chicken or veg stock
1 small bunch of basil
salt and pepper
2 tbs olive oil

peel and slice the carrots, slice the celery, roughly chop the onions. heat the olive oil in a large pan over a medium heat. Add the sliced and chopped veg. Stir and let cook with a lid on for about 10 mins till the onions are lightly golden and the carrots are soft but still hold their shape. Add the tomatoes and stock. Bring to a boil and simmer for 10 mins.

Remove from the heat, add the basil and blitz with a hand blender, or in a liquidiser. Season and Serve warm

Raven · 17-10-2008, 02:22 PM

Here ye go Pal...here is the meatball recipe you wanted..

Meatballs and pasta
serves 4-6

4 sprigs of fresh rosemary a bunch of fresh basil
12 jacob's cream crackers 1 medium onion
2 heaped tsps Dijon mustard 2 cloves of garlic
500g minced beef, pork or a mixture 1/2 a fresh or dried red chilli
of the two 2x400g tins of chopped toms
1 heaped tsp dried oregano 2 tbs balsamic vinegar
1 large egg 400g dried spaghetti or penne
salt and pepper parmesan cheese for grating

Make meatballs
Pick the rosemary leaves off the woody stalks and finely chop them. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands. Add to the bowl with the mustard, minced meat, chopped rosemary and oregano. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs - you should end up with 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a plate, cover and place in the fridge.

To cook the pasta, meatballs and sauce.
Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chilli. Put a large pan of salted water on to boil. Next heat a large frying pan on a med. heat and add 2 lugs of olive oil. Add the onion and stir round for abt. 7 mins or until soft and lightly golden. Add the garlic and chilli and as soon as they get some colour add the large Basil leaves. Add the tomatoes and balsamic vinegar. Bring to the boil and season to taste. In a large frying pan heat a lug of olive oil and add the meatballs. Stir them round for 8-10 mins until golden. (check they are cooked through by opening one up- there should be no sign of pink). Add the meatballs to the sauce and simmer until the pasta is ready. Remove from the heat. Add pasta to the boiling water and cook according to packet.

Serve with garlic bread and parmesan cheese and sprinkle over the small basil leaves.

Light · 17-10-2008, 02:29 PM

Thanks pal, that sounds lovely!! I'll just halve the recipe

05-09-2008, 09:15 AM	#41 (permalink)
Light AA SUPPORTER Join Date: Aug 2008 Location: Lancashire Posts: 2,199 Total Awards: 5	Re: Recipes Lol I thought so, I'll try it but need to get some Cayenne Pepper. My recipe had more butter and a lot less cheese, quite boring really! Mines gone solid Thanks pal..
	Light Researching Winnard, Moore, Gregory, Fisher, Flavell, Leigh, Owens, Almond, King, Bradshaw, Taylor, Dodd, Jameson, Walls, Ryder, Coleman, Conroy, Gollagher, Rider.

07-09-2008, 01:41 PM	#42 (permalink)
Light AA SUPPORTER Join Date: Aug 2008 Location: Lancashire Posts: 2,199 Total Awards: 5	Re: Recipes Well, the scone recipe Raven put up is deelish! Im a rubbish baker but they were lovely, cheesy and light and so easy to make .. .
	Light Researching Winnard, Moore, Gregory, Fisher, Flavell, Leigh, Owens, Almond, King, Bradshaw, Taylor, Dodd, Jameson, Walls, Ryder, Coleman, Conroy, Gollagher, Rider.

18-09-2008, 12:05 PM	#43 (permalink)
Raven Ancestry Aid Staff Join Date: May 2006 Location: Sunny Stonehaven Posts: 2,721 Total Awards: 5	Re: Recipes Mushroom Soup 8oz sliced mushrooms.(prefer chestnut ones) 1 onion finely chopped 1 clove garlic finely chopped 1 tbs plain flour 1 1/2 pints chicken stock 1/4 pint milk 1/4 pint single cream salt and pepper 2 oz butter Method: melt butter in a saucepan, and add the onions, garlic and mushrooms. Gently saute for about 4 mins stiring. Add the flour and cook for 1-2 mins. Add the stock and milk. Simmer for 20 mins. Take a hand blender or blend in a blender. Season with salt and pepper add the cream and heat through..
	Raven.. researching: Matchett (Ayrshire, Dundee),McFarland (Co derry NI) Dick, Ewing, Nairn, Young (Ayrshire) Koehler (East Prussia), Russell( Peebleshire)

18-09-2008, 12:17 PM	#44 (permalink)
Light AA SUPPORTER Join Date: Aug 2008 Location: Lancashire Posts: 2,199 Total Awards: 5	Re: Recipes Sounds good Pal, I will get a blender
	Light Researching Winnard, Moore, Gregory, Fisher, Flavell, Leigh, Owens, Almond, King, Bradshaw, Taylor, Dodd, Jameson, Walls, Ryder, Coleman, Conroy, Gollagher, Rider.

19-09-2008, 08:31 AM	#45 (permalink)
Raven Ancestry Aid Staff Join Date: May 2006 Location: Sunny Stonehaven Posts: 2,721 Total Awards: 5	Re: Recipes Goulash in a Dash serves 4 (low in fat) 1tbsp vegetable oil 300g/10oz stir-fry beef strips or minute steak cut into strips) 100g/40z chestnut mushrooms, quartered 2 tsp paprika 500g/1lb 2oz potatoes, peeled and cut into smallish chunks 600ml/1 pint hot beef stock(cube is fine) 500g jar tomato based cooking sauce handful of parsley leaves, roughly chopped natural yoghurt, to serve (I prefer greek yoghurt) Method: Heat half the oil in a large non-stick pan, then fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan(no need to clean), then fry the mushrooms for 2-3 mins until they start colour. Sprinkle the paprika over the mushrooms briefly fry, then tip in potatoes, stock and tomato sauce. Give it all a good stir, then cover an simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Check for seasoning and stir in the parsley and with a swirl of yoghurt, then serve straight from the pan. Serve with crusty bread or rice.. Enjoy...
	Raven.. researching: Matchett (Ayrshire, Dundee),McFarland (Co derry NI) Dick, Ewing, Nairn, Young (Ayrshire) Koehler (East Prussia), Russell( Peebleshire)

19-09-2008, 11:31 AM	#46 (permalink)
Chris Ancestry Aid Owner Join Date: Dec 2005 Location: UK - England Posts: 5,581	Re: Recipes Well im impressed but although the kitchen hate me reciepe will try As i know a man that can
	Chris Ancestry Aid Owner

19-09-2008, 11:33 AM	#47 (permalink)
Raven Ancestry Aid Staff Join Date: May 2006 Location: Sunny Stonehaven Posts: 2,721 Total Awards: 5	Re: Recipes aw Chris it is easy go on give OH a surprise...
	Raven.. researching: Matchett (Ayrshire, Dundee),McFarland (Co derry NI) Dick, Ewing, Nairn, Young (Ayrshire) Koehler (East Prussia), Russell( Peebleshire)

14-10-2008, 05:32 PM	#48 (permalink)
Raven Ancestry Aid Staff Join Date: May 2006 Location: Sunny Stonehaven Posts: 2,721 Total Awards: 5	Re: Recipes Well as you all know I collect recipe books... I have just purchased Jamie Oliver's new book. Jamie's Ministry of food. I made the Tomato Soup recipe from it and it was a great success. Tommy will not touch tomato soup at all... Well shock of shocks ... he loved this one...lol Jamie's tomato soup. by the way all the recipes in the book are for sharing with peeps.. 2 sticks of celery 2 carrots 2 onions 2 cloves garlic sliced 2 tins plum tomatoes 6 fresh ripe tomatoes 1.8l chicken or veg stock 1 small bunch of basil salt and pepper 2 tbs olive oil peel and slice the carrots, slice the celery, roughly chop the onions. heat the olive oil in a large pan over a medium heat. Add the sliced and chopped veg. Stir and let cook with a lid on for about 10 mins till the onions are lightly golden and the carrots are soft but still hold their shape. Add the tomatoes and stock. Bring to a boil and simmer for 10 mins. Remove from the heat, add the basil and blitz with a hand blender, or in a liquidiser. Season and Serve warm Last edited by Raven; 14-10-2008 at 05:35 PM. Reason: adding carrots
	Raven.. researching: Matchett (Ayrshire, Dundee),McFarland (Co derry NI) Dick, Ewing, Nairn, Young (Ayrshire) Koehler (East Prussia), Russell( Peebleshire)

17-10-2008, 02:22 PM	#49 (permalink)
Raven Ancestry Aid Staff Join Date: May 2006 Location: Sunny Stonehaven Posts: 2,721 Total Awards: 5	Re: Recipes Here ye go Pal...here is the meatball recipe you wanted.. Meatballs and pasta serves 4-6 4 sprigs of fresh rosemary a bunch of fresh basil 12 jacob's cream crackers 1 medium onion 2 heaped tsps Dijon mustard 2 cloves of garlic 500g minced beef, pork or a mixture 1/2 a fresh or dried red chilli of the two 2x400g tins of chopped toms 1 heaped tsp dried oregano 2 tbs balsamic vinegar 1 large egg 400g dried spaghetti or penne salt and pepper parmesan cheese for grating Make meatballs Pick the rosemary leaves off the woody stalks and finely chop them. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands. Add to the bowl with the mustard, minced meat, chopped rosemary and oregano. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs - you should end up with 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a plate, cover and place in the fridge. To cook the pasta, meatballs and sauce. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chilli. Put a large pan of salted water on to boil. Next heat a large frying pan on a med. heat and add 2 lugs of olive oil. Add the onion and stir round for abt. 7 mins or until soft and lightly golden. Add the garlic and chilli and as soon as they get some colour add the large Basil leaves. Add the tomatoes and balsamic vinegar. Bring to the boil and season to taste. In a large frying pan heat a lug of olive oil and add the meatballs. Stir them round for 8-10 mins until golden. (check they are cooked through by opening one up- there should be no sign of pink). Add the meatballs to the sauce and simmer until the pasta is ready. Remove from the heat. Add pasta to the boiling water and cook according to packet. Serve with garlic bread and parmesan cheese and sprinkle over the small basil leaves.
	Raven.. researching: Matchett (Ayrshire, Dundee),McFarland (Co derry NI) Dick, Ewing, Nairn, Young (Ayrshire) Koehler (East Prussia), Russell( Peebleshire)

17-10-2008, 02:29 PM	#50 (permalink)
Light AA SUPPORTER Join Date: Aug 2008 Location: Lancashire Posts: 2,199 Total Awards: 5	Re: Recipes Thanks pal, that sounds lovely!! I'll just halve the recipe
	Light Researching Winnard, Moore, Gregory, Fisher, Flavell, Leigh, Owens, Almond, King, Bradshaw, Taylor, Dodd, Jameson, Walls, Ryder, Coleman, Conroy, Gollagher, Rider.