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Post by fathershark on Sept 30, 2002 16:01:36 GMT 10
I though it would be a great idea to start a recipe chain, and this in my mind is the most appropriate forum for it - cooking after all is as worthy a creative pursuit as writing or sculpting.
BAKED CHEESECAKE
Crust:
1 1/2 c uncooked oats
3/4 tsp cinnamon
6 TBSP sugar
6TBSP applesauce OR plain yoghurt
Combine crust ingredient and press into a 9" pie pan
Filling:
1 lb (2 Cups) dry cottage cheese
1/2 cup + 2 TBSP sugar
1/8 tsp salt
3 egg whites
3/4 cup skim milk (actually, the recipe calls for evaporated milk, but I
have had great results by using skim milk with an added tsp of skim milk
powder)
1/2 tsp vanilla
Preheat oven to 350 F. Combine the filling ingredients in a blender and process until smooth.
Pour onto the crust and bake at 350F for 35 minutes
until set and firm.
This also freezes well.
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Post by fathershark on Oct 1, 2002 17:39:19 GMT 10
can someone add to this for f*cks sake?
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Post by somethingforkaty on Oct 1, 2002 20:51:12 GMT 10
Well i suck at cooking so i won't bother contributing much, but i would love it if someone could post some yummy deserts [that involve copious amounts of chocolate] ...
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Post by Orange_Sherbert on Oct 2, 2002 14:48:14 GMT 10
I'll have to fnd my recipe for strawberry parfaits...
They are the BEST. Haven't made them in ages though...
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Post by fathershark on Oct 2, 2002 17:46:04 GMT 10
well, ignoring both of your posts, here is a recipe for a yummy supplement to an indian meal:
Naan
Ingredients
· 3¼ cups unbleached flour
· 1 packet dried yeast
· 2 tspn salt
· 1 tspn cumin seeds or poppy seeds
· ¾ cup natural yogurt
· 1 cup warm water
· 2 tbsp butter, melted
· extra flour, for rolling
· oil, for cooking
Preparation & cooking instructions
Sift flour into a big bowl. Add the yeast and salt and stir in the seeds.
Mix the yogurt, water and butter together and stir into the flour.
Turn the dough out onto a floured board. Knead for 5 minutes.
Put the dough back in the bowl, cover and let rise in a warm place until doubled in size. (2 to 4 hours depending on the warmth of the room)
Punch down dough and knead for 1 minute.
Cut it into 8 equal pieces and roll each into a ball. Sprinkle a little flour on work surface and roll each ball out to an oval shape.
Heat a griddle or heavy based frying pan until quite hot, brush it lightly with some oil, and cook each bread for about 3 minutes on each side.
Keep the breads warm, wrapped in a clean tea towel.
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Post by fathershark on Dec 17, 2002 9:08:58 GMT 10
Can someone please add to this thread? I thought it was a shame the no new recipes have been contributed to it - this is an excellent resource for those of us that like cooking.
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Post by Firecracker on Dec 17, 2002 9:18:20 GMT 10
ok, ya big sook, here we go! Thai Prawns. - Cut up some ginger, garlic (X2 cloves) and red chilli (half a small red one or les if you can't handle it) into tiny pieces and fry them gently in some oil
- Add prawns (and maybe some fish if you like) and fry for a few mins
- Add some sweet chilli sauce (or oyster if you prefer)
- Add some vegetable stock so everything is simmering in liquid.
- Add snow peas, tiny corn, broccochini, red capscium and spring onion. Allow them to cook among the juices for 30 seconds so they keep their flavour and stay crispy!
- Boil some rice noodles and drain them. -Can do this first if you like
- Put noodles in a deep bowl and pour the prawn mix on top with the juice covering the noodles (for flavour)
Yum! |
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Post by fathershark on Dec 17, 2002 9:34:21 GMT 10
that sounds fantastic.
What I'm after now is a really good recipe for turkey stuffing - I'm having a dinner party next week and want to do it right.
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Post by Firecracker on Dec 17, 2002 12:03:05 GMT 10
I have only ever had cold-meat turkey (the sandwich kind) so I can't help you there.
But try out those prawns one day, I swear by them. Simple and soooooo yummy!
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Post by fathershark on Dec 17, 2002 12:37:54 GMT 10
I certainly will.
Regarding the Turkey - someone suggested stuffing the bloody thing with sausage mince, but I am not too sure about that - I don't want meat that I eat at Christmas to be in my colon for 30 years.
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Post by TheAstronaut on Dec 17, 2002 14:04:57 GMT 10
Hey Justin, do you like cakes? i'm very content when mum makes Bundt Cakes - they are devoured almost instantly.
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Post by fathershark on Dec 17, 2002 14:08:34 GMT 10
I do indeed like cake Deane. Please supply us with your mother's recipe.
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Post by Firecracker on Dec 17, 2002 14:09:55 GMT 10
I don't like cakes. I used to dread birthdays when I was a kid as all the mum's used to to think you were "weird" if you didn't like cakes.
Re: the turkey stuffing, how about tofu? I don't eat the shit but maybe you do.
Or maybe sautéed some vegetables?
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Post by TheAstronaut on Dec 17, 2002 14:10:18 GMT 10
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Post by fathershark on Dec 17, 2002 14:13:04 GMT 10
Dude - the idea of the thread is to POST the recipes.
Black Forest Cake
Source: Dessert - The Grand Finale
Serves 12
8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 eggs
6 1/2 oz semisweet dark chocolate, melted and cooled
2 cups self-rising flour
2 tablespoons unsweetened cocoa power
1 teaspoon baking powder
1 cup milk
1 3/4 oz semisweet dark chocolate, coarsely chopped
Filling
1/4 cup kirsch
1/4 cup cherry jam or jelly
3 cups, heavy cream, whipped
1 (12-15 oz) jar pitted sour (black) cherries, drained
5 oz semisweet dark chocolate, melted
FOR THE CAKE: Preheat oven to 350 degrees. Butter a 10-inch round cake pan and line with parchment or waxed paper.
Beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition.
Stir in the chocolate. Sift together the flour, cocoa and baking powder and fold into the butter mixture alternately with the milk and chopped chocolate.
Pour the batter into the prepared pan and bake for 55-60 minutes, until a skewer inserted in the middle comes out clean. Remove from the oven and turn out onto a wire rack to cool. When cool, cut the cake horizontally into 3 layers.
FOR THE FILLING: Brush one side of each layer with a little of the kirsch. Spread the bottom layer with half of the jelly or jam, some of the whipped cream, and one-third of the cherries. Top with the second layer and repeat with the remaining jelly, some of the cream and one-third of the cherries. Top with the remaining layer and spread the sides and top of the cake with the remaining cream. Decorate with the remaining cherries and drizzle with the melted chocolate.
Refrigerate until ready to serve.
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