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Post by TheAstronaut on Dec 21, 2002 21:22:15 GMT 10
Oh.....my.......god
dazza, that recipe kicks ARSE!!!!! ;D
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Post by Firecracker on Dec 21, 2002 23:12:43 GMT 10
Can you believe my bf doesn't even like vegemite? How un-Australian is that? I love vegemite... what am I gonna do while overseas?  *must take some!* |
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Post by left on Dec 21, 2002 23:24:53 GMT 10
i love vegemite on toast! ;D but the way ed said it is best...let the margarine soak in a bit, then spread a THIN layer. too much is yuck  anyway, enjoy *walks away to make vegemite on toast* |
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Post by TheAstronaut on Dec 21, 2002 23:25:53 GMT 10
Can you believe my bf doesn't even like vegemite? How un-Australian is that? I love vegemite... what am I gonna do while overseas? *must take some!* I....dont like vegemite...really    |
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Post by Firecracker on Dec 21, 2002 23:41:48 GMT 10
I....dont like vegemite...really YOU SUUUUUUUUUUUUUUUUUUUUCK!  |
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Post by singingcirclesaway on Dec 22, 2002 0:08:28 GMT 10
no need to fear, you can now get vegemite in the travel tubes, just like toothpaste, so there is no need to leave home without it. ;D
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Post by Firecracker on Dec 22, 2002 7:40:43 GMT 10
-getting it !!!!!!!!! ;D Thanks sparky!
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Post by Tiberius on Dec 22, 2002 12:41:19 GMT 10
i love vegemite on toast! ;D I....dont like vegemite...really Uh-oh. It's all over now. |
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Post by singingcirclesaway on Dec 23, 2002 0:32:39 GMT 10
*bows* no problem. god bless vegemite! well done mark, i think that's the first joke on those 2. woo. |
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Post by Sonic Death Monkey on Dec 24, 2002 17:55:37 GMT 10
Thai Fish Cakes
(I don't really use measurements, the idea is just to use what you want and put as much or as little flavour in as you want to have)
You will need:
A food processor
Skinless/Boneless Fish fillets, use a white firm kinda fish you don't want one that goes too pasty, how much fish you use will then change the quantity of the other ingredients so just use your judgement.
Red Chilli's
A couple cloves of garlic
some fresh ginger
Fresh Coriander
1 egg
lemongrass
some thai curry paste (optional)
Start the fish, ginger and garlic in the processor, you want to make sure these are quite well minced, you don't want to have chunks of fish. Whilst doing this add the other ingredients until its all mixed in.
Then stir in
2 chopped up spring onion stalks
Form the mix into small patties like a burger and then how you cook is optional. Shallow fried is probably the best way but you could do on the BBQ or in the oven to get rid of oil, but they could be a bit too dry.
These things taste great and could be served as an entree or with some other thai food for the main course.
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Post by fathershark on Dec 30, 2002 10:39:09 GMT 10
dude.............that recipe is absolutely fantastic. I'm going to print it out and make it as a suprise for my girlfriend.
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Post by Firecracker on Jan 1, 2003 4:30:45 GMT 10
...and send some to me!
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Post by WithoutWords on Jan 2, 2003 13:17:17 GMT 10
so this is very childish but i love it anyway...........
tiger toast
you MUST use thick thick doorstop bread...
toast bread
spread with a thin layer of butter or magarine (if required) follow with desired ammount of vegemite
take cheese cut into thin strips (it will melt and spread out) and place on toast so it goes cheese vegemite cheese vegemite
put under grill
when chees has melted it looks like a tiger
yay!
(i learnt this recipe when i was 4 go me)
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Post by fathershark on Jan 22, 2003 8:51:23 GMT 10
okay, this is the last time I try to resurrect this thread:
Roasted-Vegetable Lasagna
Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
For Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
For Cheese Mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
For White Sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagne noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Preheat broiler.
TO PREPARE VEGETABLES: Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450 degrees F. Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450 degrees F for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl. Decrease oven temperature to 375 degrees F.
TO PREPARE CHEESE MIXTURE: Combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
TO PREPARE WHITE SAUCE: Place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
TO ASSEMBLE: Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375 degrees F for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
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Post by dirtgirl on Jan 22, 2003 14:40:44 GMT 10
To impress sheiks of all fundamentalist flavours and the odd dictator (a favourite pre-war last supper, so I've heard ) Stuffed Camel1 whole camel, medium size 1 whole lamb, large size 20 whole chickens, medium size 60 eggs 12 kilos rice 2 kilos pine nuts 2 kilos almonds 1 kilo pistachio nuts 110 gallons water 5 pounds black pepper Salt to taste Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100. |
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