Home » Discussion Forums » Playing With Your Food » Recipes and Comments, Jul 09 - Jan 10 (archived)
| Re: Recipe Thread [message #18233 is a reply to message #25747 ] |
Fri, 17 July 2009 02:55  |
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 AJLR
Messages: 2564
Registered: September 2008
Location: England, UK |
Senior Member
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Brought on by a growing oversupply of courgettes (zucchini) in the garden:
Red Courgettes
2 lbs of courgettes
1 clove garlic
2 rounded T condensed tomato paste
1 T vegetable oil
Seasoning to taste
a few basil leaves (optional)
Skin and chop the garic and add to the (hot) oil in a large frying or saute pan. Quickly cut each (already washed and trimmed) courgette right down the centre and then chop across on a slight diagonal at approx half inch intervals. Add to the pan with the garlic and fry until lightly browned on both side. Turn the heat down a bit and add the tomato paste and 2 T water, also the seasoning. I add a scant half tsp of sugar at this stage also, as it brings out the tomato flavour beautifully. Stir and fry for a couple more minutes, until the courgette pieces are well coated in tomato. Serve with a scattering of basil leaves if you have them to hand.
This goes with almost anything as a side dish. It's also good as an omelette filling, or with cooked pasta stirred in and then parmesan grated on top.
A slight variation on this is to add a finely chopped onion once the courgettes are starting to brown, letting them cook together for a few minutes, then adding a can of chopped tomatoes instead of the condensed paste and allowing it to cook down a bit. Also very good.
"Never let a computer know you're in a hurry."
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| Re: Recipe Thread [message #19490 is a reply to message #25747 ] |
Fri, 14 August 2009 20:50  |
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Brynne
Messages: 34
Registered: October 2008
Location: Washington State |
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I have been craaaaaaaaaaaaaaving chocolate but I haven't had an opportunity to act upon that. Thus, I am posting a recipe in hopes that I will be able to vicariously enjoy it knowing that other people are reading the ingredient list.
Ultra Gooey Fudgey Brownies
In large mixing bowl, combine
1 C butter, melted
2 C sugar
1 ½ tsp vanilla
4 eggs (yes, count 'em, four!)
1/3 C cocoa powder
1 C flour
1 C choc chips
Pour into greased 9"x13" glass pan. Bake at 350 degrees Fahrenheit for 30 minutes.
They will come out very, very soft (shaky when you wiggle the pan, and the knife doesn't come out clean, sorry) but will sort of solidify as they cool. I usually sprinkle the top with chocolate chips and put it back in the oven for three minutes, then spread the melted chocolate with a knife.
[Updated on: Fri, 14 August 2009 20:51]
DON'T FORGET TO BE AWESOME!
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| Re: Recipe Thread [message #19502 is a reply to message #25747 ] |
Sat, 15 August 2009 11:04 |
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sound delicious, will have to try this one for sure.
Bonnie Holmes the faster ahead I go, the more behind I get
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| Re: Recipe Thread [message #23267 is a reply to message #23265 ] |
Sun, 15 November 2009 23:15 |
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I read it as crystallized ginger, which you can find pretty easily in the states, especially in health food stores, even along the lines of Whole Foods/Trader Joe's
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| Re: Recipe Thread [message #23464 is a reply to message #25747 ] |
Fri, 20 November 2009 08:13 |
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I must make this soon... sounds yummy!
"they say that absence makes the heart grow fungus".
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| Re: Recipe Thread [message #24277 is a reply to message #25747 ] |
Mon, 14 December 2009 23:42 |
librarykat
Messages: 565
Registered: October 2008
Location: Redneck Riviera |
Senior Member |
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I was too rushed for time to do regular pecan sandies this afternoon, so I fooled around with the two recipes I have to make what I call Pecan Sandy Bars
2 1/4 flour (I use unbleached)
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 cup (2 sticks) butter, softened
1 1/3 cup sugar
2 tsp vanilla extract
2 eggs, beaten
1 cup finely chopped pecans
Mix the dry ingredients in a bowl, set aside.
Cream the sugar into the butter until fluffy, add vanilla and mix, then add the eggs and mix thoroughly. Add the dry ingredients and mix thoroughly, then stir in the chopped pecans.
Spread the dough onto a greased cookie sheet, bake in a pre-heated 350 degree F oven for 20 minutes. Lower temperature to 325 degrees F, bake for 9 minutes, or until the cookie is light golden brown. Remove from oven, let the cookie sheet cool completely. Cut into bars - I got 4 dozen.
I didn't chill the cookie dough before baking - didn't have time. I don't know if that would have made any difference in baking. I just didn't have the time to mess around with forming small balls of dough and all that - I had to work at the school today, and I had less than an hour before I had to leave the house.
This time I just used unbleached flour; usually, for my family, I'll use 1 1/2 cups whole wheat flour and 3/4 cup unbleached. These cookie bars are all going to other people as Christmas gifts.
I also processed the pecans so much they were more like ground pecans than chopped.
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| Re: Recipe Thread [message #24745 is a reply to message #25747 ] |
Mon, 28 December 2009 18:09 |
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AJLR
Messages: 2564
Registered: September 2008
Location: England, UK |
Senior Member
[Moderator] |
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All-purpose, To-Be-Recommended, Fruit Cake recipe
Re the discussions about fruit cakes we've had on the Blog Posts forum recently, I had this recipe from the friend who made my wedding cake, many years ago. I've used it often since and it always works and being a boiled mixture, it keeps very well.
1 lb of mixed, dried, fruit*
2 oz each of walnuts and glace cherries, roughly chopped
6 oz butter (a stick and a half)
6 - 8 oz/1 cup sugar**
8 fl oz/1 cup water
1 heaped tsp of ground mixed spice
2 large eggs
8 oz/2 cups self-raising flour, or 8 oz plain flour + 2 tsps baking powder***
Put all the ingredients except the eggs and flour in a large saucepan and bring up to simmering point. Continue to simmer gently for 10 - 15 minutes, until the mixture has thickened slightly and looks glossy. Remove from heat and leave to cool for at least an hour. While this is happening, grease and line an 8" cake tin (which should also be at least 3" deep). Turn oven on to Gas Mark 1 or equivalent.
Pour the semi-cooled fruit mixture into a large bowl. Beat both eggs in (with a fork is fine)^, then sift the flour (plus BP if using) on top of the mixture and fold in as well. Pour the batter into the prepared cake tin and place on the middle shelf in the oven. Leave to cook for around one and a half hours, testing with a skewer in the centre of the cake to see if it's done (skewer will come out clean if it's cooked all through). When cooked, turn off the oven and open the door slightly, and leave the cake in there for about an hour. After that time, turn the cake out onto a baking rack to let cool completely.
* I often substitute dried, chopped dates and apricots for about half of the usual vine fruits mixture.
** Use slightly more or less sugar to taste. I often use part white and part soft brown sugar.
*** This works fine with a 50:50 mixture of white and wholemeal flour. Using all wholemeal does make the cake a bit too dense.
^ NB If the mixture isn't sufficiently cool - ie, cool enough that it doesn't burn you - you will at this stage find that you have a bowl full of very fruity scrambled eggs - which is not what you want!
"Never let a computer know you're in a hurry."
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| Re: Recipe Thread [message #24773 is a reply to message #25747 ] |
Mon, 28 December 2009 23:02 |
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cgbookcat1
Messages: 138
Registered: October 2008
Location: Massachusetts |
Senior Member |
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I discovered a new favorite butternut squash recipe tonight.
Ingredients:
1 medium-sized butternut squash, peeled, seeded, and cut into 1 inch chunks
3 Tbsp olive oil
1 Tbsp fresh or 2/3 Tbsp dried sage leaves, chopped/crushed
1 1/2 Tbsp fennel seeds, crushed
1 tsp ground cinnamon
salt and black pepper, to taste
Directions:
Preheat oven to 400 degrees F. (~200 C) Mix all spices with the olive oil in a small bowl. Place squash in a large bowl, add the spice mix, and stir so that the squash is entirely covered. Roast the squash until it is very soft and starting to brown (25-40 min), stirring once or twice during the roasting process.
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| Re: Recipe Thread [message #24798 is a reply to message #24789 ] |
Tue, 29 December 2009 13:34 |
b_twin_1
Messages: 2592
Registered: September 2008
Location: Victoria, Australia |
Senior Member
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PINEAPPLE BOILED FRUITCAKE
INGREDIENTS:
1 can (425g) crushed pineapple
125g butter, chopped
1 cup brown sugar
500g mixed fruit
2 eggs, well beaten
1 cup plain flour
1 cup self raising flour
1 tspn bicarbonate of soda.
METHOD:
1. Preheat oven to 150C (slow). Line 20cm cake pan with baking paper.
2. Combine fruit, pineapple, butter and sugar in heavy-based pan; bring to boil and boil gently for 15 minutes with lid on.
3. Remove fruit mixture from heat and immediately add bicarbonate of soda and stir well. Leave to cool.
4. Beat the eggs.
5. When the fruit mixture is cool add the eggs and flours in 2-3 separate lots. Mix well.
6. Pour mixture into prepared pan and then bake for about 1 1/2 hours.
7. When cooked leave cake in pan and cover with towel. When cold remove from pan and store in cake container or wrap in greaseproof paper and foil. Store in a cool dark place. Use within 2 weeks. Can be frozen (if wrapped securely).
I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder
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| Re: Recipe Thread [message #24803 is a reply to message #24790 ] |
Tue, 29 December 2009 17:06 |
b_twin_1
Messages: 2592
Registered: September 2008
Location: Victoria, Australia |
Senior Member
[Moderator] |
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Over here "Mixed Spice" as a packaged item is a combo of mainly cinnamon with nutmeg and allspice.
I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder
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| Re: Recipe Thread [message #24805 is a reply to message #24802 ] |
Tue, 29 December 2009 18:31 |
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Melissa Mead
Messages: 989
Registered: October 2008
Location: Albany, NY, USA |
Senior Member |
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| AJLR wrote on Tue, 29 December 2009 16:45 |
You're very welcome. 
Strange, isn't it, how casually we treat/use such spices these days. When you think of the wars that were fought, international trading routes developed and used - almost the empires that rose and fell, all in connection with spices. I love the stories attached to so many of them.
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My parents gave me a box of salt-free spices for Christmas, and the company throws in, as a bonus. loose bay leaves, nutmeg, and cinnamon. I recently finished a book that talked about the great quests for nutmeg and cinnamon, and how only royalty, nobility and clergy could afford them. And here they were, just tossed in as a free extra.
Member of Carpe Libris: http://carpelibris.wordpress.com/
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| Re: Recipe Thread [message #24849 is a reply to message #24805 ] |
Thu, 31 December 2009 16:08 |
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AJLR
Messages: 2564
Registered: September 2008
Location: England, UK |
Senior Member
[Moderator] |
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| Melissa Mead wrote on Tue, 29 December 2009 23:31 |
My parents gave me a box of salt-free spices for Christmas, and the company throws in, as a bonus. loose bay leaves, nutmeg, and cinnamon. I recently finished a book that talked about the great quests for nutmeg and cinnamon, and how only royalty, nobility and clergy could afford them. And here they were, just tossed in as a free extra.
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Yes, it is odd, isn't it. Mind you, we've got a fully-grown bay tree in our front garden (it survives here, by the sea, where it might not further inland at this latitude). When I see the price that dried bay leaves sell for, and then think of the quantities of prunings from this tree that we casually put through the shredder... Makes for a lovely-smelling compost heap though.
"Never let a computer know you're in a hurry."
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| Re: Recipe Thread [message #24853 is a reply to message #24849 ] |
Thu, 31 December 2009 17:32 |
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Melissa Mead
Messages: 989
Registered: October 2008
Location: Albany, NY, USA |
Senior Member |
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| AJLR wrote on Thu, 31 December 2009 16:08 |
| Melissa Mead wrote on Tue, 29 December 2009 23:31 |
My parents gave me a box of salt-free spices for Christmas, and the company throws in, as a bonus. loose bay leaves, nutmeg, and cinnamon. I recently finished a book that talked about the great quests for nutmeg and cinnamon, and how only royalty, nobility and clergy could afford them. And here they were, just tossed in as a free extra.
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Yes, it is odd, isn't it. Mind you, we've got a fully-grown bay tree in our front garden (it survives here, by the sea, where it might not further inland at this latitude). When I see the price that dried bay leaves sell for, and then think of the quantities of prunings from this tree that we casually put through the shredder... Makes for a lovely-smelling compost heap though.
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I'm always shocked when I see spindly little chive plants for sale for $2 each in the grocery store. Mine keep growing out into the lawn and getting mowed.
Member of Carpe Libris: http://carpelibris.wordpress.com/
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| Re: Recipe Thread [message #24858 is a reply to message #24852 ] |
Thu, 31 December 2009 19:10 |
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| Melissa Mead wrote on Thu, 31 December 2009 17:28 |
| shalea wrote on Thu, 31 December 2009 15:14 |
| Melissa Mead wrote on Tue, 29 December 2009 18:31 |
My parents gave me a box of salt-free spices for Christmas, and the company throws in, as a bonus. loose bay leaves, nutmeg, and cinnamon...
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By which I'm guessing that your Christmas gift box came from Penzey's?
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Yes! I'd never heard of them before. I love the citrus pepper blends.
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I'd vaguely heard of them before, but then they moved a store in right near my mom's house... Dangerous place. Suddenly, I have the urge for four different kinds of pepper, three types of cinnamon, not to mention a few things I've never heard of and am not quite sure what to do with, but want -anyway- because they sound interesting!
I will also note that they have the -best- cocoa powder (and hot chocolate mix) that I've tasted.
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| Re: Recipe Thread [message #24898 is a reply to message #24896 ] |
Fri, 01 January 2010 22:29 |
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Melissa Mead
Messages: 989
Registered: October 2008
Location: Albany, NY, USA |
Senior Member |
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I'm not much of a cook, but here's a dressing I made up with one of their blends yesterday. I really like it. Measurements are approximate, because I kept tasting and tinkering.
¾ cup mayonnaise (I’m thinking of using yogurt next time.)
lemon juice to the “lemon juice” line on my dressing maker.
(maybe ½ cup?)
1 tsp. finely minced sweet onion
1 generous tbsp dill weed
2 shakes (1/4 tsp?) Sunny Spain salt-free blend (lemon pepper mix)
[Updated on: Fri, 01 January 2010 22:29]
Member of Carpe Libris: http://carpelibris.wordpress.com/
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| Recipes and Comments, Jul 09 - Jan 10 (archived) [message #25747] |
Mon, 01 February 2010 09:05 |
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AJLR
Messages: 2564
Registered: September 2008
Location: England, UK |
Senior Member
[Moderator] |
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All recipes herein have now been copied to the PWYF blog.
"Never let a computer know you're in a hurry."
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