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The Recipe Thread (EADD Version)
- Thread starter tribal girl
- Start date
bogman
Bluelighter
sorry so late gettin back but went to the pub for a few.MEATBALLS n TOMATOE SAUCE.i cheat a small bit and buy some meatballs from a good butchers.about 4 meatballs per person.....you need meatballs 1 large white onion 1 red pepper garlic=2 3 or 4 cloves depends what u like,1 tin of tomatoes some tomatoe puree,salt,black pepper,basil,oregano,a small bit of sugar if u use much puree...if u want to spice it up i use a red chilli and a small drop of olive oil.1st i brown the meatballs in a fryin pan=put them into an oven dish then the onion chopped verry small on a low heat in the fryin pan till they go soft put into the dish then the red pepper n garlic in the pan till they go soft=about 3 mins,if useing the chilli put with the red pepper.cover all this with the tin of tomatoes/puree/salt/black pepper/basil/oregano/sugar and a small drop of water.place the dish into a prheated oven 180 degrees for 1 hour.stirr the dish once or twice.serve with pasta or spaghatti in a warm dish with a nice btl of red wine..
![:\](https://bluelight.org/xf/BL_Images/Orig_Emoji/wrygrin.gif "wry grin :\")
Baron_Greenbck
Bluelighter
Eating meatballs made by a guy called Bogman???..............nah, not for me
bogman
Bluelighter
a poor old spade i taught you go to uni and u cant read a few words im so sorry i upset you so much,with u being a scot your not Gordon Ramsey
reptilian
Bluelighter
I ' taught ' i saw a pussycat? 
Hope this meets with your approval Spade... but for fuck sake don't make and eat them like, naw wi' your track record..
Hash Shortbread Recipe
6oz – plain flour
4oz – salted butter
2oz castor sugar
¼ oz hash
(You can add chocolate chips, chopped nuts, spices, lemon / orange zest or vanilla to flavour as desired. For chocolate shortbread replace 1oz flour with 1oz cocoa powder.)
Melt butter gently – heat & crumble hash into it, leave on a very, very low gentle heat for minimum of 30 minutes. Cool and leave butter to solidify again. It won’t look nice, but smells divine!
Either by hand or with a dough hook mixer – combine the butter, flour and sugar together until it forms a smooth, soft pliable dough – knead well to mix all ingredients, but don’t over handle - there should be no mix sticking to the bowl.
Wrap in cling film and leave to rest in the fridge for 10-15 minutes. Flour a work surface / board and roll out dough to ¼ inch thickness, cut into rounds with 2 inch round cookie cutter.
Lay out with space between, for a little expansion, onto a non-stick baking tray. Bake on a low-medium oven setting – approx 150 degree Celsius / 302 degree Fahrenheit for approx10 minutes or until pale and golden.
Cool and sprinkle with extra castor sugar.
I can usually get 60 odd rounds out of this mix. They freeze very well.
Don't eat them all at once! .... I find on an empty tummy they take about 30mins to come up.
Toying with the idea of making hash ice-cream, don't know if this is daft or what... any comments? :D
Hash Shortbread Recipe
6oz – plain flour
4oz – salted butter
2oz castor sugar
¼ oz hash
(You can add chocolate chips, chopped nuts, spices, lemon / orange zest or vanilla to flavour as desired. For chocolate shortbread replace 1oz flour with 1oz cocoa powder.)
Melt butter gently – heat & crumble hash into it, leave on a very, very low gentle heat for minimum of 30 minutes. Cool and leave butter to solidify again. It won’t look nice, but smells divine!
Either by hand or with a dough hook mixer – combine the butter, flour and sugar together until it forms a smooth, soft pliable dough – knead well to mix all ingredients, but don’t over handle - there should be no mix sticking to the bowl.
Wrap in cling film and leave to rest in the fridge for 10-15 minutes. Flour a work surface / board and roll out dough to ¼ inch thickness, cut into rounds with 2 inch round cookie cutter.
Lay out with space between, for a little expansion, onto a non-stick baking tray. Bake on a low-medium oven setting – approx 150 degree Celsius / 302 degree Fahrenheit for approx10 minutes or until pale and golden.
Cool and sprinkle with extra castor sugar.
I can usually get 60 odd rounds out of this mix. They freeze very well.
Don't eat them all at once!
.... I find on an empty tummy they take about 30mins to come up.Toying with the idea of making hash ice-cream, don't know if this is daft or what... any comments? :D
I saw hash ice cream in Amsterdam.
Did they sell it by the cone or scoop? It's appeals to me as a nice way to consume but it could taste awful.
As long as there's fats in a recipe, hash works well in all sorts foods / drinks. I've even put it in curry then forgot to tell anyone - since it was a hot curry you couldn't taste it. But they felt it
hehePS: Glad you had a good interview today - best of luck with it
tribal girl
Bluelight Crew
- Joined
- Jan 29, 2006
- Messages
- 13,269
new recommended recipe
Spicy Butternut Squash Soup:
Ingredients:
* tbsp of olive oil
* 3 leeks, chopped (seems a lot but it works)
* 1 large butternut squash, deseeded and cut into 1in cubes
* large pinch ground allspice
* large pinch ground nutmeg
* 1½pt veggie stock
* salt & freshly ground black pepper
* 1 tbsp freshly chopped coriander
* ½pt milk
1) Heat oil in a large saucepan and cook the leeks for 5-6 mins until soft and beginning to change colour. Stir in the squash, allspice and nutmeg and continue to cook for 1 min.
2) Pour the stock, add the seasoning and bring to the boil. Stir in the coriander, cover and simmer for 35 mins or until the squash is soft. Transfer the soup into a blender or food processor and purée.
3) Return the soup to the saucepan, stir in milk and gently reheat for about 3 mins until piping hot, taking care not to let boil. Season to taste, and pour into serving bowls.
I just made this and sampled the goods. It's very nice. And let it be known that I'm not even keen on leeks, or nutmeg for that matter. And the recipe describes it as being 'spicy' when in fact there isn't a great deal of spice in it. But nevertheless, it's definitely one worth rustling up.
Spicy Butternut Squash Soup:
Ingredients:
* tbsp of olive oil
* 3 leeks, chopped (seems a lot but it works)
* 1 large butternut squash, deseeded and cut into 1in cubes
* large pinch ground allspice
* large pinch ground nutmeg
* 1½pt veggie stock
* salt & freshly ground black pepper
* 1 tbsp freshly chopped coriander
* ½pt milk
1) Heat oil in a large saucepan and cook the leeks for 5-6 mins until soft and beginning to change colour. Stir in the squash, allspice and nutmeg and continue to cook for 1 min.
2) Pour the stock, add the seasoning and bring to the boil. Stir in the coriander, cover and simmer for 35 mins or until the squash is soft. Transfer the soup into a blender or food processor and purée.
3) Return the soup to the saucepan, stir in milk and gently reheat for about 3 mins until piping hot, taking care not to let boil. Season to taste, and pour into serving bowls.
I just made this and sampled the goods. It's very nice. And let it be known that I'm not even keen on leeks, or nutmeg for that matter. And the recipe describes it as being 'spicy' when in fact there isn't a great deal of spice in it. But nevertheless, it's definitely one worth rustling up.
CbRoXiDe
Bluelighter
Looks tasty Tribal, may have to try that when I finish early on Wednesday.
tribal girl
Bluelight Crew
- Joined
- Jan 29, 2006
- Messages
- 13,269
Yeah, it's a fuckload of leeks. So much so that it should be called 'Butternut Squash & leek soup'.
And yeah, it's a cunt to prep, but I do
butternut squash.
I'm gonna be making different soups all week what with this weather, and the fact that I need to start eating healthy again. I've got coriander & sweetcorn, and parsnip & apple on the cards. I'll post up the recipes if they turn out to be yummy. But make the butternut squash one people, t'is delicious.
And yeah, it's a cunt to prep, but I do
butternut squash.I'm gonna be making different soups all week what with this weather, and the fact that I need to start eating healthy again. I've got coriander & sweetcorn, and parsnip & apple on the cards. I'll post up the recipes if they turn out to be yummy. But make the butternut squash one people, t'is delicious.