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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

The Recipe Thread (EADD Version)

This is an easy recipe for a cake if anyone is interested. Its easy to make and hasn't got any fat in it either. It freezes well.

Weetabix loaf cake

Ingredients

* 2 Weetabix
* 1 cup dried fruit
* 1 cup sugar - you can use less
* 1 cup milk
* 1 cup Self Raising Flour
* 1 egg, beaten


1. Mix together Weetabix, sugar, dried fruit and milk in large bowl.
2. Leave overnight.
3. Add flour and egg, turn into greased and floured (or lined with liner) 2lb loaf tin.
4. Cook at 180c or gas mark 4 for approximately one hour, until skewer comes out clean. Cool on wire rack.
5. Serve cold spread with butter.

Instead of dried mixed fruit you can use chocolate chips, nuts or other dried fruits like cranberries, apple or pineapple. I like to think if it as one of those cakes you can magically emerge from cupboard supplies when everything is moaning there;s nothing nice to eat here!
 
More old-style baking recipes...is about the limit of my cognition at the moment :| damn I miss my baking cupboard here, no point having 2 though 8(

Impossible Pie
1 cup sugar 1/2 cup plain flour
1/4 teaspoon baking powder pinch of salt
2 tablespoons melted butter 2 eggs
1 cup milk 1 cup coconut
1/2 teaspoon vanilla

Mix sugar with flour, baking powder & salt. Add melted butter. Add 2 well beaten eggs and milk. Mix in coconut & vanilla. Pour into greased pie plate and cook in moderate oven for 30 - 35 mins.

NB: The reason it's called Impossible Pie is that when it's cooking it makes it's own pastry layer, it's own egg custard layer & the coconut rises to the top making a topping layer. How clever is that :)
 
heres one of the strange foods ive come up with to fit my rather odd eating habits:

awesome mushroom veggie randomness by spud

you will need:

1 can campbells/bachelors mushroom soup
1 can garden peas
1 can sweetcorn
1 can carrots (sliced or whole baby)
1 bag frozen cauliflower
1 bag sushi rice (you can use any rice but i prefer the stickyness of sushi rice)

any of the ingredients can be swapped for fresh versions if you have the cash to spare, im a cheap bugger so i buy tins, but fresh veg produces a far better end result, if youre a meat eater add some diced chicken to get some protein so you dont end up looking all grey like me!

the how to:

cook the rice until its to your taste

bung the soup in a pan with a small amount of milk (1/4 can at most) and heat gradually
add the veg gradually so it heats evenly and stir
bung a bed of rice on a plate
spoon the veg and soup onto the rice
eat!

not exactly michelin star material, but hey i can eat it

next week: awesome apple pancakes by spud :P
 
Oh god I love tea loaf, sounds very nice. Rum flavouring though? Get some of the real stuff in there!
 
no doubt that's a better recipe than mine. but could take up to 4 minuets to prepare which sounds like too much hard work
 
Texyemma said:
Well to get the real stuff in there would be a waste. The alcohol cooks right out of it. So if its just for flavour the rum flavouring works just as well.
Click to expand...

The alcohol in alcohol really isn't the foremost in my mind but I take your point
 
Texyemma said:
Its easy to make. Remember to sub Corn Syrup for Golden syrup and your ace....



Ingredients

* 1 cup white corn syrup
* 1 cup packed brown sugar
* 1/3 teaspoon salt
* 1/3 cup butter, melted
* 3 eggs
* 1 cup chopped pecans
* 1 recipe pastry for a 9 inch single crust pie


Directions

1. Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top.
2. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
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Oh man I love you I'm totally doing that, I adore stuff with pecans in <3
 
Been putting balsamic vinegar in with my beans of late, then loads of cheese on top.

Who wants to fuckin' touch me? %) ;)

Eggy bread:

a friend winfest of great-justice proportions...

Eggs (preferably nice ones)
Milk (preferably not fermented and green)
Bread
Salt and pepper
Butter or oil to fry in, or duck fat if you're some lardy bastard

Beat up the eggs (3 should be good for 2 people) with a bit of milk, season, cut your bread to desired thickness and dunk merrily until you've soaked it, then chuck into a hot pan and cook thoroughly until crisp n golden and you're drooling over the hob... :)
 
Is it Cherry who calls French toast Gypsy Toast? :) that's a far nicer name.

What about Croque Monsieur, now that is the ultimate in eggy fattening hot sandwhiches.
 
tribal girl said:
I'm into my American pies atm. I found one raisin pie recipe the other day which needs to be made. I'll post once I've made it. Look at it!.

raisin_pie-540x362.jpg


*drools*
Click to expand...

Is that what's called a sour cream/raisin pie? My grandmother (Bless her soul. She would have been a 100 this year. Woot!) Anyhow, she'd always talk about this old-time pie that was one of her favorites and it was sour-cream/raisin.

My mom's an anti-sweets nazi (she used to drink vinegar in water for the taste. I suspect a vitamin C deficiency.) and she made my grandma feel guilty about making pies so I never got to taste one that she baked. I thought I might make one to honor her birthday this year and share it with my friends.

So if you make one, let us know how it turned out!
 
as requested kate -

Evad's almost entirely original (small credits to Levi Roots and Good Food for initial inspirations) warming as fuck Jamaican winter soup.

Serves - Loads

Ingredients:
  • 2 large-ish Sweet potatoes
  • 2 leeks
  • 3 cloves of garlic
  • 1 inch of fresh ginger
  • 1-2 scotch bonnet peppers
  • thyme
  • 400g can of coconut milk
  • 400g can of chickpeas
  • tin of chopped tomatoes
  • 1l veg stock
  • turmeric
  • bag of spinach (you can use callaloo for authenticity if you like but i have never seen the fresh stuff and don’t trust the canned stuff)
  • sea salt and fresh ground black pepper
  • sea salt and black pepper
  • knob of butter
  • sour cream and crusty white bread and butter to serve

Recipe:

1. Chop the sweet potatoes into 1 inch cubes, chop the leeks, garlic, ginger and scotch bonnets (discard the seeds if you’re not massively into heat because they’re some serious badbois). Get a big pan with a lid and chuck in a decent bit of olive oil, chuck in all the chopped ingredients and give them a stir and fry them gently, get them coated. Turn the heat down low and put the lid on the pan until they all sweat down to fairly soft and smell delicious.

2. Add in the coconut milk, drain and add the chickpeas, add the can of tomatoes and then add the veg stock. Chuck in a handful of thyme and plenty of turmeric and give it a good stir. Get it on a gentle simmer and put the lid back on until everything is soft and cooked through.

3. Chop up and add in the spinach and season well with the salt and pepper, give it another stir.

4. When the spinach is cooked but not slimy add in a knob of butter for a final bit of extra richness, stir until melted, taste and season accordingly.

5. Mash everything right up with a potato masher until gorgeous and thick.

6. Serve right away in big bowls with a good dollop of sour cream and some buttered crusty bread.

7. Take some time to think about how awesome Evad is and remember to thank him.
 
Evad said:
as requested kate -
....

7. Take some time to think about how awesome Evad is and remember to thank him.
Click to expand...

I've saved that to my precious recipe files, Felix is looking horrified and and a bit scared =D I like ;)

With you on the fresh rather than tinned spinach, agree, something evil about tinned spinach :|

Thank you Evad, I think that sounds like a rather splendid recipe and I'll be giving it a go sometime soon <3

Food porn gives me the major horn btw, are you as aware of this Evad...Tribal always pulls my strings with this kinda stuff =D
 
spinach, ricotta and pine nut ravioli recipe

For the pasta

Pinch of saffron strands
1 tbsp boiling water
550g Italian '00' flour
¼ tsp fine sea salt
4 medium eggs, plus 6 egg yolks
2 tbsp olive oil

For the filling:

2 tbsp olive oil
2 garlic cloves, peeled and finely chopped
500g spinach leaves
15g butter
¼ tsp freshly grated nutmeg
Sea salt and black pepper
150g ricotta cheese
75g Parmesan, freshly grated
75g pine nuts, lightly toasted
Squeeze of lemon juice, to taste
Beaten egg, for brushing

For the sage butter:

75g unsalted butter, diced
2 tbsp double cream
6 sage sprigs, leaves shredded

i got the recipie from my gordan ramsay cook book heres a link to the method of making it, its definatly worth trying

http://www.channel4.com/food/recipes/chefs/gordon-ramsay/gordon-s-spinach-ricotta-ravioli_p_1.html
 
Roast Red Pepper & Sweet Potato Soup

I made this with vegetable stock, as veggies were eating and I was disappointed with the stock, it was so salty with very little depth of flavour like you get with meat stocks. so I had to soup :D it up the spices, slower cooking etc.

4 large red peppers - cored halved and oven roasted with a little olive oil
4 medium sweet potatoes - peeled and cubed
1 large onion, diced finely
butter / olive oil from roasted peppers to sweat, potatoes and onions
4 cloves of garlic crushed
small carton of passata
cayenne pepper
paprika
pinch of sugar / ground pepper
lemon juice
3 pints of vegetable stock

Sweated off potatoes and onions, garlic - chopped roasted peppers, add fluids and spices / seasoning. Simmer until soft and whiz with blender to puree. Add lemon juice, adjust seasoning.

Serve piping hot with dollop of sour cream swirled on top.

Next time I'll do it with chicken stock.
 
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