gominokouhai: (Default)
[personal profile] gominokouhai

Adapted from a [twitter.com profile] MxJackMonroe recipe, and twiddled with until it turned out right. I found the original recipe quite vague: for all her many qualities, Jack doesn't seem to grasp the distinction between baking powder and bicarbonate of soda.

This recipe is vegan and gluten-free if you use gluten-free flour; if you absolutely must use gluten-free flour (oh look at me, I'm so special, I'll die if I eat basic staples) then you'll probably want to add a little more liquid at the liquid-adding stage. What liquid-adding stage, you ask? Bear with me. I'm getting there.

(Yes, I know I'm several weeks late for Challenj #10. I've been busy and this recipe took four tries to get right. I'm catching up.)

Recipe! )

20160215234601_IMG_4627 20160215234702_IMG_4630
Note the remains of Unsuccessful Attempt #3 in the background of these pics of Totally Successful Attempt #4.

It's great served in thick slices, still warm, with a generous helping of butter. Once it's cold it's brilliant for pork sausage sandwiches.


Got any of that pink appley-flavoured liquid left? Squeeze another lime or eight into it (remembering, as always, pajh's Rules For Life #2), and add a slosh to a shot of vodka (for a Moscow Mule) or bourbon (for a Kentucky Mule). Optional dash of bitters, fill the glass with cracked ice, and top up with ginger beer. This totally counts as one of your five-a-day.

digitalraven: (Default)
[personal profile] digitalraven

Most of my American cooking is SoCal Mexican foods I ate in San Diego and later made a version (or a pale imitation) of at home.

Makes 4 burritos
Prep time 2 hours
Cook time 5 mins


  • Couple of small bowls
  • Frying pan/Skillet


  • 350g king prawns
  • 4 large flour tortillas
  • 250g rice1
  • 3 limes
  • Salt & pepper


  • 2 tbsp olive oil
  • 2 chipotle peppers, chopped (or 2 tsp chipotle paste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp hot chili powder
  • 1 clove garlic, crushed


  • 340g (1 can) sweetcorn
  • 2 bell peppers (I had 1 red, 1 orange)
  • 3 scallions
  • Large bunch coriander leaves


  1. Juice two limes, and combine with the marinade ingredients. Season with salt & pepper to taste.
  2. Stick the prawns in a bowl, cover with the marinade, and mix through. Cover and leave it in the fridge for at least two hours.
  3. For the salad, remove the whites of the scallions, chop them and the peppers into sweetcorn-sized pieces. In a bowl, mix together the other veg with the sweetcorn, season well with salt, and squeeze over the juice of the remaining lime.
  4. Cook the rice accordingly. If you’ve got plain white (long grain or basmati), mix through the juice of another lime and some chopped coriander leaves to give it a kick.
  5. Stick the skillet over high heat, remove the prawns from the marinade, and cook for a couple of minutes a side.
  6. Give the tortillas a minute in the microwave under a paper towel to soften.
  7. Assemble: Take a tortilla, top with ¼ rice, ¼ prawns, and a couple of tablespoons of the salad. Fold the sides in, and roll into a burrito.

  1. A bag of Tilda lime & coriander rice works wonders. 

miss_s_b: (Mood: Sorry)
[personal profile] miss_s_b
I'm trying to understand the USian election stuff at the minute, so the challinj this week is for those of us this side of the pond to look across, and those of us in USia to do some good ol'-fashioned home cookin's.

(sorry I'm a day late, work has been workular this week)
miss_s_b: (Mood: Kill me)
[personal profile] miss_s_b
This recipe is in imperial rather than metric measurements because milk still comes in pints over here.

  • Slow cooker (Crock pot?)
  • Tablespoon
  • possibly a measuring jug if your milk doesn't come in pints?

  • 6oz pudding rice
  • 3 pints milk
  • 4 tablespoons of golden syrup
  • 1 vanilla pod
  • Knob of butter - the size of your knob is up to you

  • Put the pudding rice, the milk, the syrup and the Knob into the slow cooker.
  • Cut open the vanilla pod and scrape the seeds into the slow cooker. It's imperative you do this as quickly as possible to retain maximum flavour.
  • Put the actual pod bits of the vanilla pod into a jar of sugar; this will flavour the sugar for use in cakes etc. Put this aside for another recipe.
  • Turn on the slow cooker and go do something else for a bit - recommended setting is high but slow cookers are ridiculously variable, so use your judgement.
  • Stir after about 2 hours.
  • It'll be ready anywhere between 3 and 6 hours depending on your slow cooker - it should be thick and creamy and not runny.
miss_s_b: (Pratchett: Nanny Ogg)
[personal profile] miss_s_b
Your mission, should you choose to accept it, is to make something with vanilla in. Pod or essence/extract, it's up to you :)
miss_s_b: DreamSheep dreams of the Angel of the North (DreamSheep: Angel of the North)
[personal profile] miss_s_b
So it was Burns' Night on Monday, and we went the whole sheep's intestine.

Main course was Haggis, Neeps 'n' Tatties, and Leeks )

Pudding was a bit more interesting, so you're going to get the full recipe for that.

Click here for Cranachan )


Jan. 21st, 2016 09:15 am
digitalraven: (Default)
[personal profile] digitalraven

Crap, I forgot all about this challenge. OTOH, I've not really been well enough to do anything about it. So in lieu of anything new, have a recipe for wheaten bread. This is the kind of dark, sweet, rich bread that my wife remembers growing up with in Norn Iron. As a soda bread, you don't have to waste time kneading, proving, kneading again, rising... that's the one thing I don't like about making most breads. Sodding get on with it. Instead, the baking soda reacts with the lactic acid to produce bubbles of CO2. Effectively, soda bread says "bugger working, I can let chemistry do that while I watch cartoons on my phone", a sentiment that I share in so much of life.

1 tbsp of treacle gives a more traditional colour/flavour, two is a bit more extravagant but the results are worth it.


  • Mixing bowl
  • Wooden spoon
  • Baking sheet


  • 150g plain flour
  • 150g wholemeal flour
  • 1 tsp baking soda
  • 1½ tsp salt
  • 250ml buttermilk (or natural yoghurt)
  • 1-2 tbsp black treacle


  1. Preheat the oven to 170° (190° if you don’t have a fan oven, but seriously, are you cooking this in the seventies?)
  2. Mix the dry ingredients in a bowl and make a well in the centre. Add the buttermilk and treacle to the well.
  3. Stir the buttermilk and treacle until incorporated, then work in the flour. Use a wooden spoon for as long as you can, then carry on with well-floured hands. You may want to use disposable gloves, as the dough is so adhesive some supervillains would use it as a weapon of choice. Stop when it’s come together as a sticky ball, it doesn’t need kneaded.
  4. Stick some baking paper on a baking tray and dust it with flour. Place dough on sheet, give it a pat down to spread it out some, then cut a large cross on the top with a knife.
  5. Bake for 40-45 minutes.
miss_s_b: (Mood: Not London)
[personal profile] miss_s_b
Your mission, should you choose to accept it, is to cook something Scottish because it's Burns Night on Monday.

(I can't think of Burns Night without thinking of What's Twenty Quid To The Bloody Midland Bank:

... Sorry)
miss_s_b: (Mood: Innocent)
[personal profile] miss_s_b
... the reason I posted bread for last week's challenge is because I knew if push came to shove and I was really busy I could just C&P this:

Extremely Boozy Bread and Butter Pudding

This serves 4 and is about 750kcals per portion

  • Deep lasagne dish or similar that holds at least 2 pints and has a flat bottom
  • Oven
  • Balloon whisk
  • Mixing bowl
  • Measuring jug because baileys doesn't come in pints

  • 6 thick or 8 medium slices of bread
  • Some butter
  • Some dried fruit - Suggestions: sultanas, chopped dried apricots, dried cherries. You need enough to have a reasonable amount distributed through the pudding; Christ alone knows what that is in grams, I always look and say "that's about enough".
  • Some booze to soak the dried fruit in - a whisky or a brandy is best, but if you're using cherries for the fruit, and you can get it, kirsch is amazing
  • Optional nuts, but not in our household with nut allergic people.
  • 3 eggs
  • 1 pint of Baileys or equivalent Irish Cream concoction - Tesco's own brand one is quite good.
  • Nutmeg/cinnamon/mace/vanilla extract to taste.
  • NB: you don't need any sugar because baileys is full of it

  • Soak the dried fruit in the booze for as long as you can stand it before you absolutely must have pudding. Overnight is best, but I can never last that long.
  • Drain the fruit and save the booze for future soaks. Or drink it. Whatever.
  • Pre heat the oven to 180 electric/160 fan. Gas 6? I haven't done gas oven for years.
  • Butter all the bread as if you were making sandwiches with it.
  • Cover the bottom of the lasagne dish with bread, butter side down. You may need to cut the bread up so it fits in the dish; that's fine.
  • Sprinkle soaked fruit over the layer of bread, then add another layer of bread, butter side up this time.
  • Keep layering fruit and bread til is level with the top of the dish, and make sure you sprinkle some fruit on top.
  • In your mixing bowl whisk together your baileys, eggs and whatever spices etc you are using.
  • Pour it over the bread & butter slowly so it soaks in.
  • Stick it in the oven for 40 minutes or so till it's golden brown and risen.
  • Eat immediately, it won't keep.
miss_s_b: (Mood: Kill me)
[personal profile] miss_s_b
After a brief pause... *innocent expression*

Your challenge, should you choose to accept it, is to make something with bread. Or make some bread. Or some sort of breadular product like a doughnut or whatever.

I'm sure you'll all cope :)

(secretly hoping for awesome gluten-free recipes for poor [personal profile] matgb, who used to LOVE bread till he found out he had to stop eating it)
miss_s_b: (Mood: Sorry)
[personal profile] miss_s_b
* cough *

So [personal profile] gominokouhai mentioned this comm in the comments to my DW, and I came to look, and it said "last updated 174 weeks ago"

Ooops. Kinda let things slide a bit, didn't we?

Is anyone still paying attention? Would anyone notice if a challenge were to go up this Wednesday?
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
I see your generic cheese on toast, and raise you my take on this, from the Grauniad.

1 tsp English mustard powder
3 tbsp stout
30g butter
2 egg yolks
(Alternatively use milk rather than the eggs and butter)
Worcestershire sauce, to taste
175g Mature Cheddar cheese, grated
2 slices good quality wholemeal granary bread

1. Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and milk and add the butter (or milk if you're using it) and about 1 tsp Worcestershire sauce – you can always add more later if you like. Heat gently until the butter has melted.

2. Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn't solidify.

3. Pre-heat the grill to medium-high, and toast the bread on both sides. If using egg yolk, beat this into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden. Serve immediately.

My variant on the standard cheese on toast is also somewhat different-

Take your toast and thinly spread it with chutney. You could use Branston's I suppose, but I much prefer some of Fwuffydragon's Green Tomato Chutney, that's been allowed to mature for a year or so. Place a couple of slabs of Extra Mature Cheddaar on top, and melt. Because I'm a godless heathen I usually put it in the microwave, because its quick, the ignition button on the cooker doesn't work, and I'm always running out of matches. Serve immediately, but watch your mouth- the chutney usually comes out at a temperature just below that of magma.
missdiane: (Baby nom nom cupcake)
[personal profile] missdiane
Grilled cheese sandwich vs. toasted cheese sandwich - you'll have to let me know if there's any difference in technique since it's pretty much referred to as "grilled cheese" here. But this isn't the standard white bread/American cheese concoction here. Not that there's anything wrong with that - an old fashioned grilled cheese with a side of cream of tomato soup makes for happy memories.  I had to go with the cheese that I had on hand so it was a bit experimental here:

This ain't ya mama's grilled cheese )
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Mmm cheese. Tasty, tasty cheese.

Your mission, should you choose to accept it, is to make something with cheese. Or, if you feel up to it, make the cheese.
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Take a lump of dead bird. It doesn't particularly matter what kind of dead bird. Chicken generally works best, as its available in small enough lumps, and doesn't have a particularly delicate flavour that would be overwhelmed by what's about to happen to it. The only thing that is essential is that you have the skin still on it.

Get a roasting dish that's big enough for your chicken lumps, and plonk them in, skin side up. Squeeze an appropriate number of lemons or limes and add the juice to the pan. If cooking more than two you'll probably need more than one (and you'll almost certainly need more than one lime). You'll want a reasonable quantity sloshing around the dish. Sprinkle some salt over the skins (it helps them crisp up) and liberally dust with seasonings of your choice- paprika, chilli powder, etc. (This is exactly the right time for the Dave Lister chilli dosing technique). Roast in the oven for about 25 minutes or so (exact times will vary depending on size and type of poultry lump, and you may have to twiddle with the heat to get the skin to be properly crispy (although the salt helps in that respect).

Serve with a baked potato, and seasonal vegetables, and if you add as much chilli powder as I do, I'd suggest either an IPA or a good quality lager (Budvar, Peroni, etc) to cool you down afterwards.

At this point we face a dilemma. You can either discard the juices from the pan. Or you can use them to make really sour gravy that basically tastes of lemon juice and brown. If anyone has any ideas about how to solve this last problem I'd really like to hear it, because it ought to be a good base for a sauce.
davegodfrey: Marvin: ...and me with a terrible pain in all the diodes down my left hand side... (Marvin)
[personal profile] davegodfrey
Sorry about missing last week.

Lemons, limes, grapefruit, oranges (sweet, bitter, mandarin, and blood), uglis, citrons, tangerines, and satsumas, and a whole host of things I'd never heard of.

missdiane: (Baby nom nom cupcake)
[personal profile] missdiane
I'd meant to pack bento boxes all week for more than one entry into the packed lunches challenge but sometimes things just get too chaotic if you don't plan well enough. Anyway, the beginning of the week went well with a lunch containing half already prepared food

It was one of those days that I knew I'd be there for quite some time so I packed a filling lunch containing:
Three Trader Joe's stuffed grape leaves (vegetarian yumminess)
Rye Triscuit crackers and Armenian cheese
Sandwich with whole grain bread with seeds and cranberries, roasted turkey and a light smear of light mayo
Organic seedless grapes
I also packed a chocolate caramel piece but you know it was a crazy day when I didn't get around to eating chocolate.

Since I don't have a nearby fridge and the use of the office microwave isn't always known since it's located in a well-used conference room, I try to pack lunches that will survive the day well enough packed in my insulated lunch bag with a reusable ice pack wrapped around it. 

One thing that I made but ended up going home for lunch and heating up to eat rather than packing them cold (which cold would've been fine but I was in a rush all week in the mornings) were chicken and pinenut mini-burgers/meatballs from this recipe. I didn't bother with any mini buns since I really didn't need them. I couldn't believe how well the toasted pinenuts combined - SUPER tasty.

I want to do a better job of packing lunches next week and some of the things that I already have that I need to get some fresh items to combine with them are dried pesto tortellini (which I'll make a cold pasta salad by tossing in artichoke hearts, chopped bell peppers in any color but green, some form of protein like organic chicken or similar and spritzing on some balsamic vinegar and a little extra virgin olive oil), brie and apples (now that I know the handy trick of chopping the apples then soaking them briefly in either ginger ale or lemon or orange juice to keep them from browning), hard boiled eggs, hard salami, tomato bruschetta and/or olive tapenade on little toasted bread rounds. A couple of weeks ago I packed a kid-like lunch by making a fun sort of sushi-like roll by taking a low-carb wheat tortilla, painting stripes of chocolate-almond paste and peanut butter on it, rolling a banana in the center and cutting it into small chunks. To keep the banana from browning, I painted the tops with a thin coating of strawberry jam.

Hopefully that stirs up a few ideas for things to pack for lunch!

JSA Stew

Jul. 5th, 2012 04:10 pm
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Called this because its even less authentic than UB40.

Chop a bunch of spring onions and gently fry them, with Jerk seasoning, chillies, ginger, garlic, etc, etc.  When a little softened add slices of chicken breast, and brown, add mango slices and fry for another minute or so. Tip this into a casserole dish. Deglaze the pan with coconut cream and add this to the casserole too. Stir in a dollop of tomato puree, and place in the oven on a lowish heat for as long as it takes to drain, move, refill and replant a 60L fishtank. (About two and a half hours or so). Serve with rice and callalloo.
davegodfrey: Hello Cthulhu! (Cthulhu!)
[personal profile] davegodfrey
This week, a request from [dreamwidth.org profile] innerbrat who wants recipes for packed lunches. Salads, sarnies, pasties, etc

There's a restriction on this one. You can use any piece of kit you like to make it, but once its cold you can't reheat it. So no bowls of last night's stew I'm afraid.

Have at it folks!
missdiane: (Smiling woman with hat)
[personal profile] missdiane
My roomie and I observed US Independence Day by eating...Cuban food. Heh. Cuban food always reminds me of one of the best meals I ever ate with a friend in Los Angeles at a place called Versailles (the one in Manhattan Beach, specifically). They're famous for their garlic chicken and WOW is it amazing. You can actually smell the roasted garlic when you walk in the front door and for garlic lovers, it's the most beautiful perfume. The garlic is so infused into the chicken that when we took home the well-wrapped leftovers, you could still smell the garlic when the refrigerator door was shut. GUH.

Anyway, here's what I made for the Caribbean food challenge:
Urp. )


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February 2016

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