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: Beer!)
[personal profile] miss_s_b
Ended up using the squash with a healthy roast dinner:

Healthy Roast Dinner

That's pork roasted in cider (with crackling om nom nom), beetroot likewise roasted in cider round the pork, cauliflower & leek in cheese sauce, mixed variety steamed carrots, potatoes roasted in goose fat... and mashed butternut squash. So, you know, the squash wasn't really central to the meal, but it WAS yummy, and very easy to prepare once the ballache of peeling it was over. I steamed it till tender and then mashed it with a bit of butter. That's it.

My cheese sauce recipe, btw, is a thing of beauty and a joy forever. Ingredients in the order of adding to the pan:

One small onion, finely chopped and gently fried in butter till clear.
A pint of milk.
A garlic cube.
A teaspoonful of wholegrain mustard.
Some cornflour to thicken.
And once it's thickened, lots of cheeeeeeeeeeeese.
gominokouhai: (Default)
[personal profile] gominokouhai

Recipe ganked from here. I'm starting to dislike the We Are Not Foodies site (they are foodies, they just don't like the word for some inadequately explained reason, but they won't say so; also, they're frequently not very good foodies), but occasionally they've got some useful stuff. This recipe for marinara sauce, Santelli family style, was one such thing.

I know how to spell marinararara but I don't know when to stop

Long and contains pictures )

At the end, the garlic cloves had (mostly) dissolved into the sauce, which was smooth and deep red and inviting. The wine had given it some depth, the cheese some tang, and the chilli was just enough to give it a warm kick without alienating that one member of your family who doesn't like spice. Fantastic.

At the end of the day it made enough marinararara sauce to fill a two-litre iced-cream tub, which should be enough to keep me going for a while.

Now to find something to do with it. I foresee a great deal of spaghetti-and-meatballs in my future. And I think I'm going to get some escalopes and make chicken parmesan.

Meantime, I had a few drinks last night, and decreed it was time for snacks.

Drunken Sunday night pizza of destiny

More length )

Most expensive tomato puree I've ever made, but by Cthulhu it's worth it.

gominokouhai: (Default)
[personal profile] gominokouhai

Starting simple this week. I made this up a few months ago, and when I was invited on short notice to [personal profile] stormsearch's parents' for Giftmas, I hadn't shopped and it was the best thing I could take along as a present. Turned out to be the best present I've ever given them. It keeps for ages in the fridge and I still have some left; the parents' jar disappeared in about a week.

Apple sauce

  1. Get some apples. For me this was two huge cooking apples and two Braeburns, because that's what they had left by the time I got to the farmers' market.
  2. Peel the apples first (much easier to hold this way), core them and chop 'em up, as small as you like. Dump them into a saucepan.
  3. Cider. The better quality the cider, the gooder the sauce is, but bear in mind that really good quality cider is for drinking. I usually use Weston's Vintage because it's easy to buy by the bottle in the supermarket, but sometimes I'm fortunate enough to have a box dispenser from Thistly Cross. Slosh enough cider into the pan to cover the apples. Any leftover in the bottle is the perquisite of the chef.
    • Note: if using a box of cider, do not claim the entire remainder of the box as the chef's perk. At least not until you've finished cooking. Safety first!
  4. A piece of fresh ginger the size of your thumb. Peel the papery skin off with a knife, and grate the flesh into the pan using the fine side of your cheesegrater. (I have a nutmeg grater which works even better.) When you grate ginger, it leaves a fibrous mesh behind: don't put this into the sauce, but give it a good squeeze over the pan to get the juices out.
  5. A handful of cloves. You want about six. Count them into the pan, so you know how many you need to fish out later.
  6. Brown sugar to taste: two teaspoons ought to do it, but more if you're using particularly tart apples and less if you're going to feel guilty about it.
  7. Simmer everything on a low heat until the apples are soft and the liquid has evaporated off. Stir occasionally, and mush it up with the back of the spoon when you do.
  8. Once it's done to your liking, turn the heat off and let it cool down. Fish out the cloves and discard.
  9. When it's cold, spoon it into jars (nutella jars are perfect) and keep it in the fridge.

Obviously it goes brilliantly with pork chops, but also with beef and most other red meats. We also made some excellent canapes with grilled wedges of good-quality black pudding (Stornoway, natch), served on blinis with a dollop of apple sauce on top and a dusting of cinnamon.

There's no picture because it's mush. It doesn't look particularly attractive. It tastes fantastic. I have been advised never to return to [personal profile] stormsearch's parents without another jar of the stuff.

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