Whats your favourite recipe?!
Whats your favourite recipe?
Answers:
Pot Roast is an all time favorite in my household =0)
Easy Pot Roast
pot roast
potatoes-peeled and cut into chunks
baby carrots
canned whole green beans-optional
can of cream of mushroom
lipton onion soup envelope
soup can of water
place roast in roasting pan, place veggies around roast, mix soups and water and pour over roast and veggies. cook for about 1-2 hours, depending on size of roast. 400 degree oven. serve biscuits to sop up gravy... Can also cook this in a crock pot for 4-6 hours on low
And for dessert............
Pig Out Cake
1 box of yellow cake mix
1 small can (11oz) of mandarin oranges, undrained
1/2 c. oil
4- eggs
Icing:
12-16 oz Cool whip (I use 16 oz)
1 lg. can crushed pineapple, undrained
1 sm. pkg. instant vanilla pudding
Combine cake ingredients and mix well. Bake in rectangle pan at 350 degrees for approximately 30 minutes or until inserted tooth pick comes out clean.
Combine icing ingredients and spread on cooled cake.
Cake does need to be refrigerated until ready to serve.
* I sometimes add flaked coconut to the icing mixture.
savoury, anything with fish or seafood.
Sweet, Strawberry Pavlova.
I have many:
My mom's lasagne. And her buttermilk shrimp and corn broth. AND her beef medallions in tomato sauce.
Chicken or spinach quiche.
My own marinated baked chicken with potatoes, carrots and zucchini.
Greek salad with a different zesty dressing
My steamed caramel pudding....
Now I'm hungry!
Clafouti
3 tbspoon self raising flower, the same of caster sugar
3 eggs beaten through
quarter pint of milk.
a splash of liquer and the same of olive oil
Poured over cherries in a baking dish and into the oven at 160degrees until it looks beautiful.
Very easy and delicious!
Fruit gateau with lemon balm
Ingredients
1 bottle of dry muscat wine
300ml/10fl oz sugar syrup
1 bunch fresh lemon balm
4 large grapefruit
8 navel oranges
8 leaves gelatine or agar-agar, soaked in cold water for 10 minutes
For the sauce:
300ml/10fl oz fresh orange juice, strained
100g/4oz caster sugar
10ml/?tbsp arrowroot or potato flour
3 tbsp water
2 tbsp grenadine
lemon balm or mint, to garnish
Method
1. Gently infuse the wine, sugar syrup and half of the lemon balm leaves in a large pan over a medium heat for about 20 minutes.
2. Meanwhile, cut away the skin and pith from the grapefruits and oranges. Neatly slice out the segments so that no membrane is left on. Catch the juices and segments in a bowl as you are doing this. It is very important to lay the segments out on a towel or kitchen paper now to let the individual segments dry. If you do not do this, the jelly will have trouble adhering to the segments, and the whole thing may fall apart when you demould it.
3. Add the softened gelatine or agar-agar to the infusion and stir until it is well dissolved.
4. Strain through a very fine sieve. Allow to cool to room temperature, but it must still be pourable.
5. Grease six little cups or moulds with a grease spray.
6. Pour just enough of the infusion into each one to cover the base to a depth of about 2-3mm/1/8in.
7. Carefully lay 2 or 3 leaves of lemon balm on to this layer. Bear in mind that when presented, the bottom of the mould will be on top, so place the leaves in upside down, with the vein side facing up.
8. Taking the orange and grapefruit segments, lay them on to this base, alternating the two to provide a juxtaposition of the colours. Place them in rather tightly, not pressing them down or in, just making them fit snugly together.
9. Ladle or pour in the infusion, letting it fill all the gaps. Gently tap the mould once or twice to remove any air bubbles and fill up each mould to the rim.
10. Place in the fridge for a least 2 hours until the moulds are set completely.
11. To make the sauce, put the orange juice and sugar in a small pan and bring to the boil over a medium high heat.
12. Mix the arrowroot or potato flour to a smooth paste with the water, then stir it into the pan and return to the boil. Let simmer for 1 minute just to ensure that the arrowroot or potato flour is well dissolved.
13. Remove from the heat and strain through a fine seive.
14. Add the grenadine and chill in the fridge. The chilled sauce should not be too thick in consistency, yet not too runny either.
15. Un-mould the little gateau on to each plate by running a very sharp knife around the edge of the mould and, if necessary, quickly dipping the mould into very hot water. This slightly melts the jelly, releasing the edges and bottom from the mould.
16. Surround with the chilled grenadine sauce and garnish with a sprig of lemon balm or mint.
My favourite recipe is Spaghetti Bolognese, and my boyfriend is also a big fan of how I do it lol!
My personal recipe:
Generous amount of either extra virgin olive oil, or garlic olive oil (personal preference)
1lb steak mince (Preferably Aberdeen Angus, if not normal minced beef will suffice or lamb mince)
1 onion (any size), chopped
3 large mushrooms (Add to taste), sliced
2 Peppers (Any colour), chopped
3 fresh tomatoes, chopped
1 tin garlic chopped tomatoes
3 cloves garlic (Personal preference), crushed
Handful of Parsley, roughly chopped
Handful of Basil, roughly chopped
Handful of lemon thyme, roughly chopped
Dried rosemary
Dried mixed Herbs
1/2 tsp, marmalade
1 Vegetable stock cube
Half a jar, Dolmio original
11oz pasta or Spaghetti
Method:
1. Brown the mince in a generous amount of olive oil (prevents sticking to pan) on a medium heat, in a wok.
2. Once mince is browned add onions and mushrooms. Add more olive oil if necessary.
3. Once onions and mushrooms are slightly browned, add peppers and tomatoes. When they have started cooking add the stock cube, mix in, then add the herbs and garlic.
4. Let the ingredients cook for about 2 mins and add the marmalade, once this is mixed in add the tin of chopped tomatoes.
5. Let this simmer for about 5 mins then add the dolmio, stir in well. Leave to simmer, in the meantime boil the pasta for 8 minutes.
6. Take the Bolognese off the heat and drain the pasta. Then serve up.
**Serves about 4 people.
My favourite dessert is chocolate ice cream lol =)
Lasagne Verdi al Forno
INGREDIENTS
? PASTA
? 5 ounces spinach - rinsed, stemmed, and dried
? 2 eggs
? 5/8 cup semolina flour
? 1 teaspoon salt
? 1 1/2 cups all-purpose flour
?
? RAGU
? 2 tablespoons butter
? 2 slices bacon, diced
? 1 carrot, diced
? 1 stalk celery, diced
? 1 onion, diced
? 3 1/2 ounces lean ground pork
? 3 1/2 ounces lean ground beef
? 3 1/2 ounces minced ham
? 2 tablespoons tomato paste
? 1 teaspoon dried oregano
? 1 cup beef stock
? salt and pepper to taste
?
? 3 1/2 ounces chicken livers, trimmed and chopped
?
? BECHAMEL
? 2 tablespoons butter
? 2 tablespoons all-purpose flour
? 2 cups warm milk
? 1 pinch salt
? 1 pinch ground nutmeg
?
? CHEESE
? 1 2/3 cups grated Parmesan cheese
? 1 pint ricotta cheese
? 3 tablespoons butter
DIRECTIONS
1. For the pasta dough: Steam the spinach in a steamer or over boiling water until bright green, 2 minutes. Squeeze to remove excess moisture and process in a food processor to make a paste. Combine spinach with eggs, semolina, and salt and process until smooth. Stir in enough of the flour to make a smooth dough. Knead briefly, cover and set aside.
2. For the ragu: In a large skillet, melt butter over medium-high heat. Saute bacon, carrot, celery and onion until onion is translucent. Stir in ground pork, ground beef and minced ham, and cook until browned. Stir in tomato paste, oregano and beef stock. (Reserve the chicken livers for later.) Season with salt and pepper, reduce heat to low, cover and simmer 20 minutes.
3. For the bechamel: While the ragu is simmering, combine 2 tablespoons butter and 2 tablespoons flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest one minute, then whisk in warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
4. To cook pasta: Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into three portions. Roll each portion out to a thin sheet. Have ready an ice water bath. Cook each sheet 3 minutes in the boiling water; remove from the boiling water and dip in the ice water; drain and dry on a clean, dry cloth.
5. To finish the ragu: Stir the chicken livers into the simmering sauce. Cook 1 minute, remove from heat and set aside.
6. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
7. To assemble lasagna: Place one pasta sheet in bottom of prepared baking dish. Spread one-third of the ragu, one-quarter of the bechamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta. Repeat layers twice. Top with remaining bechamel and parmesan and dot with butter.
8. Bake in preheated oven 30 minutes, until top is golden brown.