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The Recipe Thread (EADD Version)
- Thread starter tribal girl
- Start date
sweet potatoe chips are the way forward.
i made super yummy baked cod...
rub some butter around a dish, add cod in a nice even layer and spoon onto cod 4-5 table spoons of milk (to keep the fish moist when baking). sprinkle cod with some parma reggiano, thyme and black pepper. whisk together egg and chedder in a bowl (i used three eggs and a fair dollop of cheese) and some chilli powder. then pour this all over the cod to so that all of the fish is covered.
bake in the oven at 200 degrees for about twenty minutes.
when we removed the dish it had a huge layer of cooked egg on top (abit like scrambled egg) so if you just want to make a crust on the fish i would use one egg and just sort of brush it around the fish. but we loved the egg and fish together and i served it with some plain bolied rice...it was super duper delishious!!
i made super yummy baked cod...
rub some butter around a dish, add cod in a nice even layer and spoon onto cod 4-5 table spoons of milk (to keep the fish moist when baking). sprinkle cod with some parma reggiano, thyme and black pepper. whisk together egg and chedder in a bowl (i used three eggs and a fair dollop of cheese) and some chilli powder. then pour this all over the cod to so that all of the fish is covered.
bake in the oven at 200 degrees for about twenty minutes.
when we removed the dish it had a huge layer of cooked egg on top (abit like scrambled egg) so if you just want to make a crust on the fish i would use one egg and just sort of brush it around the fish. but we loved the egg and fish together and i served it with some plain bolied rice...it was super duper delishious!!
tribal girl
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Go for it, girl!
contents page
all done guys....some super yummy recipes there- forgotten about some of the earlier ones gonna attempt dahl soup sometime this week me thinks.
all done guys....some super yummy recipes there- forgotten about some of the earlier ones gonna attempt dahl soup sometime this week me thinks.
tribal girl
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TG's Blissful Brownies:
This is a vegan recipe (which can be adapted if you like) with a extra ingredient.
Ingredients:
150g bag of pecans
6 tbsp of maple syrup
1 large bar of dark choc (pref. at least 80% cocoa)
1 cup of light brown soft sugar
1 1/2 cups of soy milk
1/2 cup of self-raising flour
1/3 cup of cocoa powder
4 tbsp of powdered egg replacer
2 tsp baking powder
2 tsp of bicarbonate of soda
8 oz of soy margarine
2-3 grams of finely powdered weed (or however much you like)
1) Coat pecans with maple syrup. Bake on a nonstick tray at 180 degrees for 12 mins. Remove from tray.
2) Melt choc in a bowl placed on top of a pan of boiling water.
3) Whip sugar and margarine until fluffy. Blend in melted choc and soy milk.
4) In a separate bowl, combine flour, cocoa powder, egg replacer, baking soda, and bicarb of soda. Using a spoon, combine with whipped mix. Mix in half of the pecans and weed.
5) Spread in a 9x12 (or a size close to that) foil lined cake tin. Top with remaining pecans and bake at 180 degrees for 25-30 mins. Leave to cool, pull on the foil to remove the brownies, then cut them into 12 squares.
This is a vegan recipe (which can be adapted if you like) with a extra ingredient.
Ingredients:
150g bag of pecans
6 tbsp of maple syrup
1 large bar of dark choc (pref. at least 80% cocoa)
1 cup of light brown soft sugar
1 1/2 cups of soy milk
1/2 cup of self-raising flour
1/3 cup of cocoa powder
4 tbsp of powdered egg replacer
2 tsp baking powder
2 tsp of bicarbonate of soda
8 oz of soy margarine
2-3 grams of finely powdered weed (or however much you like)
1) Coat pecans with maple syrup. Bake on a nonstick tray at 180 degrees for 12 mins. Remove from tray.
2) Melt choc in a bowl placed on top of a pan of boiling water.
3) Whip sugar and margarine until fluffy. Blend in melted choc and soy milk.
4) In a separate bowl, combine flour, cocoa powder, egg replacer, baking soda, and bicarb of soda. Using a spoon, combine with whipped mix. Mix in half of the pecans and weed.
5) Spread in a 9x12 (or a size close to that) foil lined cake tin. Top with remaining pecans and bake at 180 degrees for 25-30 mins. Leave to cool, pull on the foil to remove the brownies, then cut them into 12 squares.
TheSpade
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I'm making Aloo Palak (Spinach and Potato Curry) tonight for the first time. Had it in an Indian restaurant while in HK and it was great.
Serves 2
300g of fresh spinach
2 cloves garlic (chopped)
2 onions (chopped)
2 green chillis (chopped with seeds)
200g of waxy (potatos peeled and cubed)
1 teaspoon tumeric
1 teaspoon off ginger (or 1 inch fresh)
4 tablespoons of butter or ghee
1 teaspoon of cumin seeds
1 teaspoon of garam masala
1/2 teaspoon of coriander
1/2 teaspoon ground cumin
Fry garlic, ginger, onions, chillis and spinach for 5-10 till golden.
Remove from heat and blend to a puree.
White onions etc are frying you should add potatos to boiling water with salt and tumeric and cook till done. (Alternatively you can fry the potatos if you like them nice and crispy)
Heat butter in a pan and fry all spices for 30 seconds before adding spinach-onion paste and allowing to simmer for few minutes.
Add potatoes and simmer for few minutes till they have absorbed the flavour.
Serves 2
300g of fresh spinach
2 cloves garlic (chopped)
2 onions (chopped)
2 green chillis (chopped with seeds)
200g of waxy (potatos peeled and cubed)
1 teaspoon tumeric
1 teaspoon off ginger (or 1 inch fresh)
4 tablespoons of butter or ghee
1 teaspoon of cumin seeds
1 teaspoon of garam masala
1/2 teaspoon of coriander
1/2 teaspoon ground cumin
Fry garlic, ginger, onions, chillis and spinach for 5-10 till golden.
Remove from heat and blend to a puree.
White onions etc are frying you should add potatos to boiling water with salt and tumeric and cook till done. (Alternatively you can fry the potatos if you like them nice and crispy)
Heat butter in a pan and fry all spices for 30 seconds before adding spinach-onion paste and allowing to simmer for few minutes.
Add potatoes and simmer for few minutes till they have absorbed the flavour.
TheSpade
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Mongolian Beef and Rice for me tonight.
You need for the beef:
1lb of Stirloin
(or any other beef you have, mince etc. I'm using quick fry beef steaks)
1tbsp of Cornstarch
1tbsp of Vegetable oil (or olive oil / whatever)
1tsp of salt
1tsp of pepper
1tsp of sugar
1 tsp of soy sauce
Mix all above ingredients together in a bowl or dish of some sort making sure the beef absorbs everything and stick in the fridge for at least 1hr.
Also need:
1tsp ginger
1tsp of garlic
1 onion
1 green pepper
Any other veg you fancy having with it
Now for the cooking....
Heat some oil in a Wok.
add ginger, garlic, onion, pepper
Add meat mixture
Stiry fry on high heat for 3 - 5 mins or till beef is cooked.
Serve with rice.
You need for the beef:
1lb of Stirloin
(or any other beef you have, mince etc. I'm using quick fry beef steaks)
1tbsp of Cornstarch
1tbsp of Vegetable oil (or olive oil / whatever)
1tsp of salt
1tsp of pepper
1tsp of sugar
1 tsp of soy sauce
Mix all above ingredients together in a bowl or dish of some sort making sure the beef absorbs everything and stick in the fridge for at least 1hr.
Also need:
1tsp ginger
1tsp of garlic
1 onion
1 green pepper
Any other veg you fancy having with it
Now for the cooking....
Heat some oil in a Wok.
add ginger, garlic, onion, pepper
Add meat mixture
Stiry fry on high heat for 3 - 5 mins or till beef is cooked.
Serve with rice.
tribal girl
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MOORISH CHICKPEAS
Serves 4
Ready in 25 mins
INGREDIENTS:
1 large onion, chopped
2 garlic cloves, crushed
1 green pepper, deseeded and sliced
2 x 400g cans of chickpeas, drained and rinsed
400g can of chopped tomatoes
1 tsp ground cumin
1 tsp dried oregano
1 tsp cayenne pepper
salt and freshly ground pepper, to taste
200g can of sweetcorn
1) Place all the ingredients, except the sweetcorn, in a large saucepan. Bring to the boil, cover and simmer for 20 mins until the onions and pepper are tender. Season to taste and stir in the sweetcorn just before serving.
Serves 4
Ready in 25 mins
INGREDIENTS:
1 large onion, chopped
2 garlic cloves, crushed
1 green pepper, deseeded and sliced
2 x 400g cans of chickpeas, drained and rinsed
400g can of chopped tomatoes
1 tsp ground cumin
1 tsp dried oregano
1 tsp cayenne pepper
salt and freshly ground pepper, to taste
200g can of sweetcorn
1) Place all the ingredients, except the sweetcorn, in a large saucepan. Bring to the boil, cover and simmer for 20 mins until the onions and pepper are tender. Season to taste and stir in the sweetcorn just before serving.
TheSpade
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tribal_girl try this Sweetcorn and Chilli soup. I was skeptical at how it would taste because sweetcorn soup doesn't sound that nice but it's very tasty.
Ingredients
1 small red onion, finely chopped
1 clove garlic, thinly sliced
2 celery sticks, chopped
½ yellow bell pepper
½ medium red chilli
2 cans sweetcorn
1-2 pints vegetable stock
100 ml of cream
1. Sweat all the vegetables in a knob of butter and splash of oil until the onions are translucent.
2. Add the sweet corn and vegetable stock and bring to a boil.
3. Puree soup in a blender.
4. Sieve soup to remove bits of corn skin, add cream and serve.
Ingredients
1 small red onion, finely chopped
1 clove garlic, thinly sliced
2 celery sticks, chopped
½ yellow bell pepper
½ medium red chilli
2 cans sweetcorn
1-2 pints vegetable stock
100 ml of cream
1. Sweat all the vegetables in a knob of butter and splash of oil until the onions are translucent.
2. Add the sweet corn and vegetable stock and bring to a boil.
3. Puree soup in a blender.
4. Sieve soup to remove bits of corn skin, add cream and serve.
tribal girl
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Sounds nice, but I don't like cream.
Can't wait to try this recipe, Mongolia is one of my favourtie interests.TheSpade said:
Do any of yu use joy of baking?
It's one of my favourite baking recipe sources, the lemon meringue pie recipe is really good.
I'm a mongolist.TheSpade said:I've never done any baking or cooking off deserts / sweet stuff I just make savoury stuff. I want to try it something.
I did hear you were a bit of a mongo wibble.
The Mongolian beef was quite good as far as I remember.
fastandbulbous
Bluelight Crew
wibble said:
Useless fact of the day - did you know thaty the carrot is originally from Mongolia?
PS 'She who must be obeyed' has gone to bed (work tomorrow), but I'll get the recipies for a couple of easy to make sweet foods/desserts tomorrow & post them
TheSpade
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Smoked Carrot Soup.
Serves 4.
Ingredients:
1 Onion.
350g of Carrots.
2 / 3 cloves of Garlic.
Smoked bacon chopped into small peices.
2 tspoon of smoked paprika.
2 tspoon of chopped or dried parsley.
850mg of chicken or veg stock.
To cook:
Fry onion, garlic, bacon and carrots in a big nob of butter (or oil) until veg has sweated and bacon bits are cooked
Add paprika and fry for 1 minute.
Add stock and simmer for about 15mins or until carrots are cooked through.
Add parsley, salt and pepper.
Blend and serve with some nice crusty bread. Mmmmm.
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Serves 4.
Ingredients:
1 Onion.
350g of Carrots.
2 / 3 cloves of Garlic.
Smoked bacon chopped into small peices.
2 tspoon of smoked paprika.
2 tspoon of chopped or dried parsley.
850mg of chicken or veg stock.
To cook:
Fry onion, garlic, bacon and carrots in a big nob of butter (or oil) until veg has sweated and bacon bits are cooked
Add paprika and fry for 1 minute.
Add stock and simmer for about 15mins or until carrots are cooked through.
Add parsley, salt and pepper.
Blend and serve with some nice crusty bread. Mmmmm.
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tribal girl
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^Oooh, save some for me. 