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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

The Recipe Thread (EADD Version)

Parmesan Rosemary Sweet Potato Chips

chips001.jpg


INGREDIENTS:

About 1 1/2 lb sweet potatoes
1/4 cup olive oil
sea salt
2 tbsp chopped fresh rosemary
1/2 cup freshly grated Parmesan

1) Preheat oven to 200 degrees and line a baking sheet with aluminium foil.

2) Peel the sweet potatoes. Cut into strips that are about 1/4 inch wide on each side.

3) Place the sweet potatoes into a large bowl. Add oil, salt, and rosemary. Stir well to thoroughly coat the chips. Stir in 2/3 of the Parmesan. Spread out onto the baking sheet in a single layer. Sprinkle with remaining Parmesan.

4) Cook for 20-25 minutes, turning about halfway through. Chips are done when they are browned around the edges. Transfer immediately to a paper towel lined plate and serve warm.

Nomalicious. I think I can feel my arteries clogging as I type. :)
 
they look gorgeous tg :D
I'm making some kind of potato/onion/cheese tart tonight will post a recipe if it turns out nice
 
Ooh, funnily enough I've just obtained a new recipe for 'Cincinnati-style chili' which may or may not be posted after the sampling of the goods has taken place. It includes lots and lots of spices (including cinnamon) so I'm sure it'll be a winner. Also gonna attempt strawberries & cream banana bread. :)
 
Woo woo the recipe thread is back! YESSSS!

So want those chips Tribal.

More, more, more =D
 
Those chips look fabbo, will go buy mesen a sweet potato or ten and try that tomorrow I reckons :D
 
Tis nice as a mash, in a stir fry, in curries (sweet potato & spinach curry, nom nom nom) etc.
 
Cincinnati-Style Chili:

Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients:

* 3 onions, chopped
* 6 garlic cloves, minced
* 3 Tablespoons vegetable oil
* 8 cups of veggie/beef mince
* 1/3 cup chili powder
* 2 Tablespoons sweet paprika
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon ground allspice
* 1 teaspoon dried oregano, crumbled
* 1/2 teaspoon cayenne
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground mace
* 1 bay leaf
* 3 cups water
* 400g can of chopped tomatoes
* 2 Tablespoons red wine vinegar
* Spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster
crackers as traditional accompaniments if desired

1) In a large heavy saucepan cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened. Add the mince, and cook the mixture, stirring and breaking up the lumps, until the mince has cooked through.

2) Add the chili powder, the paprika, the cumin, the coriander, the allspice, the oregano, the cayenne, the cinnamon, the cloves, and the mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomatoes, and the vinegar, and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the mince barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper.

3) The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers.

Yield: 6 servings

(might add a pic tomorrow)
 
Sounds good, TG :)

Not convinced about spaghetti being a traditional accompaniment and have no clue what an oyster cracker is (other than it sounding vaguely pornographic) but looks like a damn fine chili recipe :)

My chili was yum, but almost definitely not as yum as that.
 
My random skill is interconverting imperial measurements with metric ones. I know the precise conversion factor for every last one still remotely in use, have done since I read that section of the dictionary aged 8.

Also, replace the filthy molluscs in that chilli recipe with bacon and you have PURE culinary sex.
 
I'm going to make some of that chilli tonight, why does the recipe state to cook it for 2hrs? It's not really neccessary.

I couldn't wait 2hrs with some tasty food simmering away, I'd have to eat it.
 
It enhances the flavours, Spadey. Most things taste better the longer you cook them. Well, saucy type things anyway. But if you really can't be arsed, which I know you won't, I wouldn't add so much water to it. Maybe add one cup and simmer for 30 mins. Hope you enjoy it anyway, Spade. I <3 things with cinnamon, cloves, mace and whatnot in. :)

I'm gonna have some more later, then freeze the rest 'cause that recipe makes a shitload.

I've currently got some bread in the oven and it's actually rising. There's a first time for everything. :D
 
Strawberries & Cream Banana Bread:

bread004.jpg


PREP TIME: 15 Min
COOK TIME: 1 Hr
READY IN: 1 Hr 15 Min
SERVINGS: 12

INGREDIENTS:

* 2 cups plain flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 1/2 cup butter or margarine
* 2 eggs
* 1/2 cup sour cream
* 1/2 teaspoon vanilla extract
* 3 mashed bananas
* 1 cup chopped strawberries

DIRECTIONS:

1) Preheat the oven to 180° C . Lightly grease a 9×5 inch loaf pan.

2) In a mixing bowl, mix the flour, baking soda and baking powder together.

3) In another bowl, cream together the butter or margarine and sugars. Then add in the eggs, vanilla, sour cream and mashed bananas and mix thoroughly. Stir in the chopped strawberries.

4) Slowly add the flour mixture into the wet ingredients, stirring well as you go.

5) Pour the mixture into your prepared loaf pan and bake on 180° C for around 1 hour or until a toothpick inserted in the center comes out clean.

6) Allow to cool for 10 minutes in the loaf pan before removing and placing on a wire cooling rack to cool fully.

Gonna tuck into some of this in a bit. :)
 
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