Need some good new recipies!?!
Answers: i am realy bored with my recipies, i hav made pies and cakes and bistuits and now i hav nothing else 2 make, hav you got any good idia's for me!
CREAMY PESTO PASTA(for pictures go to http://allrecipes.com/Recipe/Creamy-Pest...
INGREDIENTS
* 1 pound linguine pasta
* 1/2 cup butter
* 2 cups heavy cream
* 1/2 teaspoon ground black pepper
* 1 cup grated Parmesan cheese
* 1/3 cup pesto
* 1 pound large shrimp, peeled and deveined
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
OR
What's more, there's a balance between the components: bland and sweet potatoes, almost caramelised onion and garlic, more juicy sweetness with the peppers and then the uncompromising plain saltiness of the halloumi (which you should be able to get easily in a supermarket) - that seems to add the eater's equilibrium in turn.
You could substitute feta, or do without the cheese altogether if you wanted to serve this as a side dish to roast chicken, say, but in which case be generous with the Malden salt once the bake comes out of the oven...
Serves 2-3
Ingredients
* 1 large sweet potato, the orange-fleshed American variety
* 1 large Desiree potato or other red/firm potato
* 1 red onion
* 1 yellow pepper
* 1 red pepper
* half a head of garlic
* 4 tbspns olive oil
* black pepper
* 125g halloumi cheese, sliced as thinly as you can
* Oven proof baking dish, 25 x 15cm
Method: How to cook double potato and halloumi bake
1.Preheat the oven to 200C/ gas mark 6.
2.Cut the sweet potato into rough 4 cm cubes and the Desiree slightly smaller (2.5cm) as the sweet potato will cook more quickly. Halve the red onion then cut the half into 4-6 segments, discarding any tough outer skin. De-seed the peppers and cut into 2.5 cm squares, and separate the cloves of garlic.
3.Put everything into a large roasting tin or whatever you want to use (it should be big, otherwise use two dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leech out).
4.Cook for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown.
5.You'll need to turn the oven up to maximum, or light the grill for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the grill until the cheese has melted and turned slightly brown on top, about 5-10 minutes. Serve straight out of the roasting tin.
Aromatic pork belly hot pot
Serves 6
Preparation time less than 30 mins
Cooking time over 2 hours
Ingredients
1.5kg/3lb 5oz belly pork, with rind still on
570ml/1 pint pork or chicken stock (if available, otherwise water)
12 spring onions
100ml/3?fl oz light soy sauce
75ml/2?fl oz Chinese rice wine
25ml/1fl oz rice wine vinegar
2 tbsp demerera (or light brown) sugar
3 star anise
10cm/4in piece of fresh ginger root, peeled and sliced in rounds
a good pinch of dried chilli flakes
Method
1. Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander.
2. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again.
3. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent.
4. Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty.
5. Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through.
6. Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat.
tarts, trifles, and appetizers, then move on to specialized foods like chinese, thai, etc.
Ham cooked in Coca Cola ...
the whole family love it.
http://www.channel4.com/food/recipes/che...
Vegetable Biryani - Serves 4.
1 tablespoon sunflower oil
80z onions, sliced
300g carrots, diced
115g potatoes, diced
1 inch piece fresh root ginger, peeled + grated
2 cloves of garlic, crushed
1 tablespoon curry paste
1 teaspoon turmeric
Half teaspoon ground cinnamon
225g long grain rice
1 litre hot vegetable stock
115g cauliflower 'flowerets'
salt + pepper
115g cashew nuts
2 tablespoons chopped fresh coriander
-Heat oil in casserole dish, add carrots, potatoes + onions.
-Stir in ginger, garlic, curry paste, turmeric + cinnamon + cook, stirring for 5 minutes.
-Add rice + stir for 1 minute. Pour in stock + bring to boil.
-Stir in cauliflower + salt + pepper.
-Cover, simmer gently for 15 minutes.
-Stir in cashews + coriander.
-Cover + cook for 5 minutes til rice is tender + liquid absorbed.
It's really easy to do and is delicious :)