cosmochemistry: Photo of a candle being lit by a match (Default)
[personal profile] cosmochemistry
I went to the farmer's market this week, so here's a recipe using some of the stuff I got!

Ingredients:

  • Turkey sausage (don't know what size, sorry)
  • ~3 oz sour cream
  • 1 plum tomato
  • 1 green onion
  • ~8 mint leaves
Chop the tomato, mint, and onion and put aside. Cut the sausage into disks and brown; combine all ingredients in a bowl.

I had it with applesauce on the side, it would probably be good over pasta or with spinach.

norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
Not one of my own recipes this time, but I wanted to post about this recipe, because it was pretty amazing. 

I'm not a huge fan of traditional British roast dinners (*gasp*). I'm not sure if this has something to do with having a roast dinner every single Sunday as a child when I didn't really like meat that much... Now I do like meat more, but I can still get fed up with a traditional roast. Therefore when I do a roast, I usually try and do something a little different. This recipe from the Leon cookbook appealed to me and it uses both fresh and dried mint!

I used half a lamb leg and reduced the cooking time a bit (I cooked it for 3 hours rather than 3 and a half). I also used half the pasta and only one tin of tomatoes. This would probably serve 3 -4 people. The only downside to this recipe is that it's not one of those ones that you can put in the oven and forget about for 3 hours - you have to keep getting up to stir the sauce and add water. But the tomato becomes really intensely flavourful and caramelises on the outside of the lamb and it's just heaven. 

The left-over lamb made for some great sandwiches too. 


cosmochemistry: Photo of a candle being lit by a match (Default)
[personal profile] cosmochemistry

I'm new to Dreamwidth and this community seems really cool! I probably won't try to fully catch up, but I'll share a few of my recipes that fit with past themes. Just a warning, though, I don't really keep track of measurements.

  • [#1 - Apples] Apple chutney
  • [#8 - Citrus fruit] Orange-pepper chicken
  • [#15 - Oats] Cereal bars
Read more... )
miss_s_b: (Fangirling: Arachnia Janeway)
[personal profile] miss_s_b
*cough*
Ahem.
Sorry.
You may or may not have noticed we had a general election here in the UK, swiftly followed by the leader of my party resigning and lots of associated fallout. So non-politics things kind of fell by the wayside a bit.

Anyway, I'm still alive (just about) and I thought I ought to get back on the challenge posting horse. And my mint plants have gone BONKERS in the weather we've had here the last few days, hence, this week's challenge is: mint. Fresh mint, mint essence, mint sweeties, whatever form of minty thing you'd like to do.
moetushie: Beaton cartoon - a sexy revolution. (Default)
[personal profile] moetushie
I'm not really revisiting, since I wasn't here the first time. :)

But hey! I made this today, and it definitely fits under the umbrella of Challenge # 5, Eggs! I love eggs, they're so delicious, versatile and relatively high in protein. This recipe is basically cobbled together with several health-conscious (high protein, low-carb) recipes on the web and whatever I had on hand. Best of all worlds, really.

Okay, let's get started.

Ramblings and pictures under the cut. )
norfolkian: (Moana)
[personal profile] norfolkian
I'm copying [personal profile] miss_s_b and revisiting an old challenge because I made this a couple of weeks ago (been meaning to post it here for ages) and my veg-phobic husband declared that it was "the best chickpea/lentil thing I've ever had"!

It's pretty simple and was inspired by the lack of fresh veg in my fridge at the end of the week.

Serves 2

Ingredients
1 tsp oil
1 onion, finely chopped
2-3 garlic cloves, crushed
1 tsp finely chopped ginger
1 large carrot, diced
1 heaped tsp ground cumin
1 tsp turmeric
a pinch of dried chilli flakes
100g split red lentils
500ml vegetable stock
1 400g can chickpeas, drained
a small bunch of coriander, chopped (I used frozen chopped coriander)

Method
Heat the oil gently in a pan and cook the onion, garlic and carrot over a low-medium heat for 5-10 minutes, until golden and starting to soften. Add the ginger and spices, stir well and cook for another minute or two. Add the lentils and vegetable stock. Bring to the boil, then turn down to a simmer and cook for 10 minutes. Add the chickpeas and cook for another 5 - 10 minutes depending on how soft you like your lentils. Stir in the coriander and serve with rice.


matgb: Artwork of 19th century upper class anarchist, text: MatGB (Default)
[personal profile] matgb
OK, so it's "Treats" at the moment, and [personal profile] miss_s_b insists I post my new ice cream method here.

Backstory: my ice cream maker is broken and I can't afford to fix it, and I had a cupboard with some ingredients that needed using, so I googled. I have adapted this from multiple articles.

Ingredients:
600ml Double Cream (USians: I believe "heavy cream")
1 tin Condensed Milk (sweetened)—the 14oz tin now sold in metric
Flavouring (eg: 2 tsp vanilla essence)

Put the cream and the milk in a mixing bowl and whisk, preferably with an electric whisk but a hand whisk will do, it'll just take an age. When soft peaks are beginning to form, add in your flavouring and whisk a bit more, making sure that you've got any edge bits incorporated nicely.

Pour into either 2 1-litre tubs or one bigger tub, put in the freezer for at least 3 hours, preferably overnight. Enjoy.

You might find it needs to be removed from the freezer a bit before serving up as it might go very solid.

Variants: Nestle make a 'caramel' condensed milk, use that and, if you want, add a teaspoon or 2 of salt for salted caramel. Any other oil base or highly concentrated flavouring, it's important the water content is low.

This works because condensed milk and double cream are very low in water content, so you don't get ice crystals or similar. Jennie didn't like my salted caramel that I made last night, which, y'know, more for me...
norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
I love lamb and I love asparagus. This was also one of the first meals I cooked since being away for two weeks and sometimes home-cooked food is a treat.

You could make it even more of a treat by using proper risotto rice, a splash of white wine and cheese in the risotto. I was just using what I had.

Serves 2

Ingredients
a splash of olive oil
1 onion, finely chopped
3 garlic cloves, finely sliced
100g long grain rice
1 tsp mixed dried herbs
500ml hot vegetable stock
100g asparagus, chopped into 2cm chunks
handful of frozen peas
juice of half a lemon
salt and pepper to season
2 lamb leg steaks

Method
Heat the oil over a gentle heat, then add the onion and garlic. Cook gently for 5-10 minutes until starting to soften. Add the rice and herbs and stir well. Add the hot stock a ladle-full at a time and keep it cooking on a simmer. Once the rice has absorbed nearly all the stock from one ladle-full, add the next. Stir regularly. This should take 15-20 minutes - keep going until all the stock is used up or until the rice is cooked to your liking. [Or if you want to cheat, add all the stock at the beginning and let it simmer for approximately 20 minutes.] Towards the end of cooking add the asparagus, peas and lemon juice and cook for a further five minutes, stirring well. Add salt and pepper to taste.

Meanwhile, cook the lamb steaks in separate pan over a high heat. I didn't add any oil because there was enough fat round the steaks. Cook for a few minutes each side for rare steaks, and then longer for medium or well done.

I served mine with some wilted baby spinach leaves and a salad. 


miss_s_b: (Mood: Surviving)
[personal profile] miss_s_b
This week has been a bit rough in a lot of ways* - which is part of the reason for the challenge being late - so I think we all need a treat. You can interpret that word "treat" how you like: tell me your indulgences, your comfort foods, your foods you turn to when everything is awful.

And then we can all feel a bit better reading about them :)



* this is British for "a city near me had lots of its children blown up, politics remains screamingly frustrating, and I have had a horrific migraine", if you're wondering.
el_staplador: A yellow bird is depicted eating grapes in a stained-glass window (om nom nom)
[personal profile] el_staplador
Almost ten years ago, I was an au pair for my aunt and her family in a village near Frankfurt am Main in Germany. On one occasion we went to a fair and picked up a bottle or two of Federweisser - very, very young wine. And my aunt made Zwiebelkuchen to go with it. Because that's what you do.

'Every family,' says my aunt, 'has its own recipe.' Hers is a lovely tangly oniony mess on a bread base.

The following recipe is not really Zwiebelkuchen. In fact, the book I got it out of calls it Farmhouse Potato Pie, but to me it's much more about the onions. It's in no way authentic, but I find that it's very evocative. It's a hassle, so I don't make it often, but it's gorgeous, so I do make it sometimes. It's the right sort of hassle (for me, at least): you can do a bit at a time, and go and have a bath while the base is chilling, etc, and the washing up isn't too bad if you do it as you go along.

I usually have it in the autumn, with cider, but it's worked very nicely in May, with a Spanish red wine. So there you go.

Recipe under the cut )
norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
I cooked this last night and it ended up not being what I'd planned. We just got back from holiday yesterday and I didn't fancy venturing too far from home, so I popped out to the small local Asda for some ingredients in the afternoon. I'd been planning to do something with spring onions, but the spring onions in Asda did not look very appetising, so I bought some red onions instead. And this was the result.

I've suggested using more spice than I actually put in, because mine ended up being a little on the bland side, but you can adjust according to your taste. You could also make this with thighs on the bone which may help to make it more flavourful - you'll just need to increase the cooking time a little.

Serves 3-4

Ingredients
A small amount of olive oil (I usually use around 1 tsp)
4 large skinless, boneless chicken thighs
2 red onions, sliced
4 garlic cloves, crushed
250g chestnut mushrooms, sliced
1 red pepper and 1 green pepper, cut into strips
2 heaped tsp smoked paprika
1 400g tin chopped tomatoes
salt and pepper to taste
handful of fresh coriander, chopped

Method
Pre-heat the oven to 180C (fan-assisted). Heat the oil in a cast iron casserole dish or a saucepan which can be used in the oven. Add the chicken thighs and cook until brown all over. Add the onions, garlic, mushrooms and peppers and cook for a few minutes until it's all just starting to soften. Add the paprika, give it a good stir and cook gently for about a minute. Add the chopped tomatoes and season with salt and pepper. Give it a good stir, then place the lid on the casserole and then put it in the oven. Cook for 30-40 minutes until the chicken is all cooked through and everything is soft and melty and yummy. Garnish with the fresh coriander. Serve with rice.
moetushie: Beaton cartoon - a sexy revolution. (Default)
[personal profile] moetushie
Wah, this challenge couldn't come at a worst time -- my dietitian's forbidden me onions for this month! But I wanted to share this recipe with y'all because onions are so important and I love them a lot. Like the holy trinity in Creole food, onions are also essential to Bengali cooking (along with ginger and garlic.) Growing up, I would watch my grandmother make chingri dopiaza on special occasions -- though onions are the definition of everyday food, shrimp can get expensive.

I think in Bangladesh, they used prawns in this recipe, but in the US, I use shrimp because that's what's easily available. (Please don't put me on the spot about the differences between shrimp and prawns -- I know there are physical differences, but there's also the divided by a common language thing.)

Recipe under the cut. )
miss_s_b: (Mood: Smug)
[personal profile] miss_s_b
I'm not going to lie to you guys, caramelising onions takes ages. I'm one of those people who can't eat immediately upon getting up, though, and the hour and a half or so that this takes is enough for me to work up an appetite.

recipe and lots of photos under the cut )
Here's a pic of my breakfast:

miss_s_b: (Default)
[personal profile] miss_s_b
Onions are the base for so many sauces, stews and curries it's ridiculous. Like, almost everything savoury can be made with onions in. There are also recipes that allow onions to shine out as a main flavour - French onion soup, onion tart, onion chutney. So there's a decent breadth of possibility this week, I think.

I'm sure you guys can show me some awesome recipes. I'm sure you... know your onions.

* I-made-a-terrible-joke proud face *
miss_s_b: (Hobby: Scrabble)
[personal profile] miss_s_b
tl;dr: use the oven and lots of butter.

Your options for this breakfast are:
  • sausages (meaty or veggie)
  • mushrooms
  • soft sliced onions
  • hash browns
  • black pudding
  • fresh tomatoes (not tinned, though)
  • baked beans
  • bacon (or facon for vegetarians)
  • fried bread
  • toast
  • fried eggs
this is how I do it )
I am aware that some people prefer scrambled eggs rather than fried for breakfast; that's not really practical with this breakfast, what with everything else that's going on, but you can check out a scrambled egg recipe here (good set of comments on that post too).
missdiane: (Kitty Chinese food)
[personal profile] missdiane
I used this challenge to make a decadent breakfast as a treat. Y'know, the kitties had to wish me a Happy Mother's Day somehow.

I did a spin on the traditional eggs benedict, using salmon instead of canadian bacon/ham and adding some other bits and bobs (some out of necessity). I hadn't tried it before but this pastrami-style smoked salmon looked yummy at TJ's - and BOY was it yummy.


 
 
I had intended to also use Trader Joe's crumpets but I really must stop buying them anymore. They have a tendency to quickly grow mold no matter how you store them. I'd only purchased them on Thursday and yep, little green spots already. I had a tube of buttermilk biscuit dough in the fridge that I'd intended to use on something else but it had to do - and it did very well. I did have a loaf of nice bread I purchased yesterday but with benedict, you need something more sturdy than soft bread.

Since I didn't purchase any asparagus for a side dish, I quick sauteed some thin sliced scallion and some baby spinach to put in between the poached eggs and the salmon. I used this recipe for blender hollandaise sauce, though either I used a smidge too much lemon juice or it could have used another yolk since it turned out thin. But the flavor was there so that's all that truly counts, right? 

Enough babbling, though, here was the result - isn't it pretty?

I'm definitely not going to be hungry for several hours *urp*
norfolkian: BB-8 and Rey walking through the desert (bb8 Rey)
[personal profile] norfolkian
I don't really cook much at breakfast time. It's usually toast or cereal with the occasional boiled eggs or scrambled eggs at the weekend. But I thought I would try something a little different for this challenge, but still keeping it fairly simple as I'm still not in my own kitchen.

This BBC Good Food recipe was my inspiration, but I made a few changes - namely leaving out the sugar and adjusting the quantities. Generally, I do just prefer porridge on its own (made with milk), but this was a nice alternative, although I feel that strawberries are not yet at their best and this would be nicer in summer. I felt it gave me a good bit of energy before heading out for an archery practice session, though.

Serves 2

Ingredients
80g-ish rolled porridge oats
1/2 tsp of cinnamon
milk (amount according to packet instructions on the porridge - or you could do what I did and just guess...)
2 bananas, sliced
200g-ish strawberries, halved

Method
Add the oats, cinnamon, milk and one sliced banana to a pan and cook according to the porridge oat pack instructions. Once it's ready, serve between two bowls and add the rest of the banana and the strawberries. Sprinkle with a little more cinnamon if desired.
Porridge with strawberries and bananas
miss_s_b: (Britishness: Tea)
[personal profile] miss_s_b
Cooked or cold? Cinnamon Toast or Cherry Yoghurt? Croissant or Crepes? And that's just things beginning with C! Your challenge this week is to make a beautiful breakfast :)
miss_s_b: (Mood: Surviving)
[personal profile] miss_s_b
OK, so, I had 800g of Rhubarb, a bottle of champagne we got free at Christmas, and a jar of Opies' stem ginger in syrup to kill. This is what I did:

Firstly, cut the rhubarb into 1cm chunks, and threw it in a big pan with 300g sugar, 600ml water, and all the syrup from the jar of stem ginger. Bring it to the boil and then let it simmer for 15-20 minutes, until the rhubarb lumps are tender and the liquid is pink and rhubarby. You now have some nice tender rhubarb chunks and a lot of pink, sweet, rhubarb-with-a-hint-of-gingery liquid, and can move on to the actual recipes:
Rhubarb Fizz Jellies )
Rhubarb and Ginger Muffins )
Rhubarb Bucks' Fizz/Mimosas - with picture )
Rhubarb Gin Cocktail )

So there we go, four nice easy recipes to use up some store cupboard staples. I think I might have to send some of the muffins to school with daughter, though...

A Question

May. 8th, 2017 06:23 pm
miss_s_b: (Fangirling: Arachnia Janeway)
[personal profile] miss_s_b
I've got plans for the rhubarb challenge, but it's waiting for my rhubarb to arrive from Ocado (I know, I know) tomorrow. In the meantime, I wanted to ask:

What's your one most essential piece of kitchen equipment?

I mean, once you get past the sink and the oven and the hob and the worktops which every kitchen has (and I'm totally willing to have the gas v electric v induction fight on the hob - gas FTW!!!) what is the one item you could not cope without?

For me, it's a really good cast iron frying pan. I used to have one that was my grandma's, and was given to my dad when he went to uni, and was given to me when I went to uni, and finally died a couple of years ago having done 60+ years of solid service to three generations of pretty arduous cooks. I was initially surprised at how hard it was to find a replacement, but then worked out that a thing that lasts 60 years is going to not be easy to replace. Eventually, after several years of looking (I knew my nan's pan would die eventually) and finding lots that were too small, or didn't have a pouring lip, or were not capable of being ovenned, or were thin and flimsy, or had other problems, I finally got one from Ocado and I've not looked back. I use it several times a week. It's great for caremelising onions or making pancakes or frying eggs or bolognese sauce or even tarte tatin.

So go on then, what's your favourite bit of kitchen equipment?

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