oh I have a fantastic brownies recipie.... Im sure I posted it in the delious thread already but Ill look it up
oh I have a fantastic brownies recipie.... Im sure I posted it in the delious thread already but Ill look it up
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I would like to get a good recipe for traditional British beef roast. Not one from the net but something tried and proved right... Like our grans or moms use.
Anyone?
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"It is not that I am mad; it is only that my head is different from yours.”
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YES!!
Umm scher all you do with a roast is you rub salt into it wrap it up in tin foil and pop it in the oven 25 minutes a pound and 25 extra if its a bonles joint but about 15 minutes from the end get it out tip some of the juices out ino a measuring jug ( to make real gravy) and unwrapp and let finish in the oven that way so you get a crispy outside.
Goes great with yorkshire puds, sprouts , broscli , sweet corn, mash, roast potatoes, boiled potatoes, roast parsnips, boiled peas, boiled carrots, horeradish sauce
Umm I think that about covers it.
For a differance you can add some herbs to the salt but its great with just salt
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Night> Thanks for the prompt reply!
I have tried with salt only but I want something 'more' (like you suggested some herbs and spices) but I am not sure what to add exactly without ruining 4-5 lbs of meat. Salt-only recipe is a little bland - for my liking. I know with lamb they recommend mint but not sure about beef.
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Welll with lamb we also make about an inch inscions and add long ways strips of garlic, which is goood. Hummm sage is a recomened herb for beef , but I cant eat i myself.
Well if youve been watching your Tv you might have noticd the lates sainsberry try somthing differant advert that recommends slahering it with whole grain musterd, again not quite my cup of tea.
Well herbs that go well with beef are origano, thyme, mixed italian herbs ( you get these in bottles not quite sure what they are), and spices that go well are cinamon salt pepper and allspice. So I suppose not that ive evr tried it mind you that you could take your pick and mix them with the salt ( but you cant leave out the salt as this is what makes the outside crispy) and roll he beef in it before roasting. You could also do what I do fopr chicken which is slice onions and wrap them in he foil with the meat to give t extra taste.
I wonder what roast tomatoes taste like....
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Here's my favorite chunky salsa recipe.
half cup extra virgin olive oil
1-28oz. canned crushed tomatoes
1-28oz. canned chopped tomatoes
1-large white or yellow onion chopped medium
1-bunch cilantro chopped medium fine
2-cloves garlic pushed through a press
5 to 9 jalapenos minced fine, depending on heat desired, remove seeds, I use 7
mix all to gether in a large bowl and add salt and pepper to taste. enjoy with chips, over tamales, with eggs etc....
Enjoy!
That salsa looks good, kiobe.
Creamy Herbed Pasta Salad
Ingredients:
1 package (12 oz - 375 g.) short pasta (e.g. penne)
1 cup firmly packed fresh basil
1/2 cup firmly packed fresh parsley
1/4 cup freshly grated Parmesan cheese
2 cups cottage cheese
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/3 cup chicken or vegetable stock
1 red pepper, chopped
4 green onions, chopped
Directions:
Combine Cook pasta and drain. Rinse with cold water. Put in a large bowl.
Put basil, parsley, and Parmesan cheese in food processor. Chop finely.
Add cottage cheese, lemon juice, Dijon mustard, pepper and stock to the food processor. Puree until the mixture is smooth.
Add chopped pepper and onions to the pasta. Pour the sauce over and mix together.
Chill for at least 30 minutes before serving.
This recipe is from Now....you're cooking! http://www.donogh.com/cooking/
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Thanks Kcf, that sounds great.
Couscous Salad
couscous (about 1 1/2 cups)
Salt
Freshly ground black pepper
fresh lemon juice - a few drops
1 large garlic clove, minced
black olives chopped
1/4 cup cucumber, diced small
1 red bell pepper, chopped
2 medium tomatoes, chopped
1 cup crumbled feta cheese
sweet corn
bacon or shrimp
In a saucepan, bring 2 1/4 cups of water to a boil. Stir in the couscous and 1/2 teaspoon salt. Cover and let stand until tender, about 5 minutes then immediately fluff with a fork.
yougurt dressing ..........
OK, so it's not my favourite but, very very useful when you've just about run out of money...
I used it a lot as a student!
All you need are a packet of the cheapest flour and a tub of the cheapest margarine...
How to?
A cup or so of flour, rub in margarine until it clings together pastry fashion and you've got the basis of tarts, sugar wraps, pastry lumps to add to baked beans and so on...
Simply flatten, fill with anything, fold over into a purse shape and cook for 10 or so minutes (careful though, it's toung buring hot straight out of the oven!)
Or, form into 1 inch balls, oven cook and eat with your baked beans...
Well, it takes longer to write it than it does to cook it but, the great secret is that the cheapest margarine contains a lot of water so you just don't add any to this quick and simple pastry mix!
(PS, Amounts and cooking times are a case of "Suck it and see" but, if you're often approaching the end of your student grant you'll soon get used to what you need to do to have a full tummy!)
LOL!! That beats top ramen.
I love couscous, it can be made so quickly and it is great with anything. I love it with bbq'd lamb chops, it soaks up all the lamb juice...MMMMMOriginally Posted by Moira
Ok, here's a quick and easy spaghetti sauce.
3-tablespoons extra virgin olive oil
1/4 cup fine diced yellow onion
2 fine minced garlic cloves
in a medium sauce pan slowly cook the onion in the olive oil for about 5 to 10 min. Then add the garlic and continue to slowly cook for about 2 to 3 min. Do not brown the garlic, nasty!!
then add 1 quart of your favorite jared spaghetti sauce and stir well
continue to simmer and stir do not let the sauce stick or burn
add 1/4 cup of sugar or to taste, should be slightly sweet, stir well.
add 1/4 cup of sweet vermouth, ok not everyone will have sweet vermouth but once you make this you will use it every time.
simmer for about 30 min. stirring, stirring, stirring, then add about 2 oz of heavy cream, milk won't work as it will break.
return to a simmer and toss your pasta into your boiling water.
when the pasta is ready add 2 tablespoons of butter to your sauce and turn off the heat. Do not simmer sauce after you add the butter as it may break.
after you strain the pasta put it back into the pot and add a generous amount of sauce to it and stir.
plate the pasta, add some sauce and dust with fresh parmesian cheese.
Serve with italian sausage and a mixed green salad with oil and vinegar.
Enjoy!
Last edited by kiobe; 06-24-2007 at 12:40 PM.
About the only worthwhile thing I can make is fish pie (just about the extent of my culinary skills involve either a frying pan or a microwave)
Ingredients
Eggs
Potatos
Carrots
Spring onions
Spinach
Cream
Milk
Cheese (I use wensleydale)
Trout fillet
Salmon fillet
Peat smoked haddock
Cod
Butter/Margarine
The quantity of the ingredients depends on how big a dish you are going to use, and you can change the kinds of fish as well.
1) Line bottom of dish with spinach.
2) Boil eggs till hardboiled. Then de-shell & chop into circles
3) Throw Potatos and carrots into a big saucepan and boil, once they are almost done add chopped spring onion. Wait 5 mins, remove from heat and mash with a little cream, milk & butter.
4) Chop up fish & poach in a mixture of cream & milk.
5) Pour fish along with cream/milk mix into dish on top of the spinach.
6) Add chopped eggs
7) Add layer of mashed veg to the top (just as if making shepherds pie)
8) Grate cheese and sprinkle over top
9) Put in oven until warm
10) Serve with some nice oven toasted fresh bread.
There once was a scotsman named Drew
Who put too much wine in his stew
He felt a bit drunk
And fell off his bunk
And landed smack into his shoe ~(C) Ms Niamh Anne King
That is so cool. Maybe the thread should have been, Favorite family dishes or dishes from your country. I'm gonna try that one.
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