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Source: (consider it)
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Thread: HEAVEN: Recipe thread - another delicious helping
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
quote:
Originally posted by PeteC:
Out of maple syrup already, are you Wiffles?
![[Disappointed]](graemlins/disappointed.gif)
Well, our supplier just didn't supply enough! Or possibly used too much himself when he was last here ![[Biased]](wink.gif)
The little we have left is reserved for use on Mrs E's Banana Fritters or for ice cream.
As for Golden Syrup, I am not sure we can get that either. I shall have an investigate.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
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What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Uncle Pete
Loyaute me lie
# 10422
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Posted
I will bring a crate next time, ok? You desperate addicts!
![[Snigger]](graemlins/snigger.gif)
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Mr Curly
Off to Curly Flat
# 5518
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Posted
At the request of Mr Ploughman on the Oz thread . . . .
Chocolate and Orange Croissant-bread-and-butter pudding.
4 Croissants, cut in half
150g dark chocolate, in pieces
50g unsalted butter, softened
3 eggs, lightly beaten
50g caster suger
1 cup milk
1 cup cream
Finely grated zest of one orange
Flaked almonds
1 tb icing sugar.
Preheat oven 180 deg c
Lightly grease 1.75 litre baking dish
Lighlty butter the croissant halves, and arrange in dish, and put choc pieces under, between and on.
Add sugar to eggs, combine, then add milk, cream and orange zest, and whisk a bit.
Pour custard over croissants, make sure croissants are dunked in mixture.
Bake for 25 mins until nearly set.
Rinse almonds in water, toss in icing sugar. Sprinkle over pudding then cook further 10 minutes for almonds to crisp and pudding to set.
Serve with icecream
Brains
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My Blog - Writing, Film, Other Stuff
Posts: 2645 | From: Curly Flat | Registered: Feb 2004
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Josephine
Orthodox Belle
# 3899
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Posted
quote:
Originally posted by Wiff Waff:
Josephine, that sounds delicious!
Where does the Karo come in?
Sorry! That gets stirred in with the pecans.
quote:
We can't get pecans but we can get almonds or walnuts. Almonds sounds good, what do you think?
We also can't get the Karo wherever it comes in so can we use honey?
Is it VERY sweet? It sounds as if it might be so can it be cut with some lemon juice or something to give a bit of a tang?
If it were me, I'd try walnuts and honey, and see how it turned out. It is very rich and very sweet, but you're only supposed to eat a very small serving of it. I don't know what adding lemon juice would do.
Let me know how it turns out, if you try it with the substitutions!
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I've written a book! Catherine's Pascha: A celebration of Easter in the Orthodox Church. It's a lovely book for children. Take a look!
Posts: 10273 | From: Pacific Northwest, USA | Registered: Jan 2003
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Anna B
Shipmate
# 1439
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Posted
quote:
Originally posted by Josephine:
It is very rich and very sweet, but you're only supposed to eat a very small serving of it.
And you've got to have a cup of strong black coffee with it. At least that's how we always eat pecan desserts in my family.
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Bad Christian (TM)
Posts: 3069 | From: near a lot of fish | Registered: Oct 2001
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Clarence
Shipmate
# 9491
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Posted
quote:
Originally posted by Brains:
At the request of Mr Ploughman on the Oz thread . . . .
Chocolate and Orange Croissant-bread-and-butter pudding.
Brains, I think the rest of the Oz thread is grateful too (well FD will be when I make it for him) ![[Smile]](smile.gif)
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I scraped my knees while I was praying - Paramore
Posts: 793 | From: Over the rainbow | Registered: May 2005
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Otter
Shipmate
# 12020
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Posted
Apropos of the earlier pickle discussion, today's Chicago Tribune has an artcle about pickling and preserving in the food section, including a recipe for bread and butter pickles.
IIRC you don't have to register or log in to look at the food section, and these will be available on line for a week or two.
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The plural of "anecdote" is not "data", YMMV, limited-time offer, IANAL, no purchase required, and the state of CA has found this substance to cause cancer in laboratory aminals
Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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rugasaw
Shipmate
# 7315
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Posted
I have a question/recipe for people. My diabetic dad is staying the week+ with me. I made a chocolate mousse pie and would like to know how diabetic friendly it is. I used:
for the crust:
about 1cp crushed pecans
about 1/2cp flour
1/4cp butter
For the filling:
11.5oz bittersweet chocolate(60% cocoa)
1cp heavy cream
1tsp vanilla
dash of salt
2 tubs sugar free whipped topping
For the topping:
1 tub of sugar free whipped topping
I combined the stuff for the crust but in a glass pie pan and baked at 350f for about 5-10 min and let cool. Melt 11.50z chocolate with 1cp cream. Fold in the 2 tubs of whipping cream. Fill the pie and refrigerate over night. Top with a tub of whipping cream and serve.
My dad is not the worst of diabetics and can handle some sugar so I think the pie is all right for him. However we know someone who is more diabetic and I would like to know how friendly this pie is for him.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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cattyish
Wuss in Boots
# 7829
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Posted
quote:
Originally posted by rugasaw:
<snip>
My dad is not the worst of diabetics and can handle some sugar so I think the pie is all right for him. However we know someone who is more diabetic and I would like to know how friendly this pie is for him.
Always ask the person you're making for. Diabetes is not just one thing, it comes in various colours.
IMO it's not a bad thing for most people who have type II diabetes to make the vast majority of their diet very healthy, but have the odd treat. In practice that may mean your diabetic friend can get away with a small portion of just about anything once per week, but couldn't eat chocolate or croissants all day every day without messing up their weight and sugars. Some people who manage their diabetes with dietary change get so used to non-sweetened food that they find desserts sickly.
Type I diabetes is different. People have to give themselves the right amount of insulin for what they're eating, so maybe you should ask your friend how much sugar and fat they want? That way if they say "Give me a vast, sweet dessert" you can oblige!
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...to know even one life has breathed easier because you have lived, this is to have succeeded.
Ralph Waldo Emerson
Posts: 1794 | From: Scotland | Registered: Jul 2004
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Celtic Knotweed
Shipmate
# 13008
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Posted
At the request of piglet on the Scottish food and drink thread:
Butteries
3 teacups plain flour [note in book says 1 ¼ lb by this]
1 oz yeast
1 teaspoon salt
1 teaspoon sugar
4 oz fat (trad. lard)
1 oz marg [or butter...]
1 ½ cups lukewarm water [I have no idea what this is in any normal-for-UK measurement, but you only need enough liquid to make dough, so approx amount anyway]
Method 1
Put flour into bowl, mix yeast and sugar together until watery. Fill up cup with lukewarm water, and mix into flour till a stiff dough. Set aside in a warm place for ½ hour. Mix lard and salt together. Have plenty SR flour on a board and turn out dough.
Knead out and spread fat over once. Turn in edges and turn out again. Spread over a second time with fat and knead out until quite flat. Cut out and put on baking tray and set aside again for ½ hour in a warm place. Have hot oven ready. Put a small knob of marg on each buttery before putting in oven. Cook 10-15 min at 425 F.
Method 2
Put flour and salt into bowl, add 1 oz marg. Mix slightly. Add yeast, sugar, and enough milk or water to make a stiff dough.
Turn onto a floured board and knead well. Return dough to bowl and cover with polythene bag, leave in warm place for 5 min.
Turn out and treat like puff pastry, adding marg or lard. [Believe this is the spread with fat and fold bit, as sort of described above. CK] Wrap in greaseproof paper and place in polythene bag and leave in fridge 10 min.
Roll out and shape into rounds. Place on greaseproof tray, brush tops with melted butter and bake at 450 F for 10 min.
I have added a couple of comments in [], but the rest is a straight copy of the Mother Knotweed's handwritten original. Method 2 looks easier to my eyes, but that could be because I don't do yeast stuff very often.
Feedback on how well the recipe works would be much appreciated!
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My little sister is riding 100k round London at night to raise money for cancer research donations here if you feel so inclined.
Posts: 664 | From: between keyboard and chair | Registered: Sep 2007
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ten thousand difficulties
Shipmate
# 9506
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Posted
Slightly odd question. My dad is having carpal tunnel surgery on Thursday and I'm going back home for a few days to look after him while he recovers. He'll be working with one hand for a week or two and I'd like to cook some stuff for him that I can leave in the freezer when I have to leave him on Saturday to come back to work. Stews, soups and chilli seem like likely things. Any other one handed contributions?
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Ten thousand difficulties do not make one doubt
Posts: 167 | From: The wilds of South London | Registered: May 2005
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Piglet
Islander
# 11803
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Posted
Thanks very much, CK. I don't know when I'll get round to trying it out, but if and when I do, I'll let you know how it goes.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Mamacita
Lakefront liberal
# 3659
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Posted
quote:
Originally posted by ten thousand difficulties:
Slightly odd question. My dad is having carpal tunnel surgery on Thursday and I'm going back home for a few days to look after him while he recovers. He'll be working with one hand for a week or two and I'd like to cook some stuff for him that I can leave in the freezer when I have to leave him on Saturday to come back to work. Stews, soups and chilli seem like likely things. Any other one handed contributions?
I think chili is a great option; not only is it a one-handed meal, it can be quite hearty and filling. You might also consider some casseroles that are a combination of ground/minced meat (or tuna, or chicken cut into bite-sized pieces), with some noodles and veg. Good ol' tuna-noodle casserole would fit the bill nicely, I would think.
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Jengie jon
Semper Reformanda
# 273
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Posted
Kedgeree can be frozen beforehand (4 mins in the microwave if I recall correctly) and eaten with one hand. The only slight problem is that I when defrosting I like to add some butter which soaks in while being reheated.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
I promised in the cafe to post a couple of recipes. They are both gluten and dairy free.
Rice pudding
rice - couple of handfuls
coconut milk (can of)
sultanas and maybe dried apricots
cardoman pods, slightly crushed
Combine, leave in low oven for a hour or so.
It's an adaptation of the recipe I know for making rice pudding with milk, but changing the flavours and using coconut milk instead of dairy to cope with my dairy allergic daughter. I use sultanas or raisins instead of sugar anyway.
Khatti mithi masoor dal
serves 2-4 (more like 4 than 2)
½ pound/225g red lentils
8 cloves garlic
1"/2.5cm piece of fresh ginger
1-2 dried red chillies
1½ teaspoons cumin seeds
1½ teaspoons tamarind concentrate
1 tablespoon dark brown sugar
1½ cups/ 400ml water
¾ teaspoon turmeric
2 tablespoons fresh cilantro/coriander, chopped
ghee or oil
salt
- Place the lentils in a pan with the water and bring to the boil. Add the turmeric and salt and simmer for about 10 minutes.
- While they are cooking, grind the garlic, ginger, chillies and cumin seeds to a paste with a mortar and pestle or in a coffee grinder.
- Now heat a little ghee or oil in a small pan and add the ground spices. Fry, stirring, for 1 minutes, adding a ablesppon of water if the paste starts to stick to the pan.
- Add the spice paste to the pot with the lentils, along with the tamarind and sugar. Stir well and simmer for a further minute and then serve hot, sprinkled with the fresh cilantro/coriander.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Suze
Ship's Barmaid
# 5639
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Posted
That rice pudding sounds fabulous - I'll try that sometime soon.
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' You stay here and I'll go look for God, that won't be hard cos I know where he's not, and I will bring him back with me , then he'll listen , then he'll see' Richard Shindell
Posts: 2603 | From: where the angels sleep | Registered: Mar 2004
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babybear
Bear faced and cheeky with it
# 34
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Posted
I am going to be playing host to regular meetings at which I would like to serve coffee and cake or biscuits. One of the people coming is a diabetic, type II.
Any suggestions as to low GI treats?
Many thanks
Posts: 13287 | From: Cottage of the 3 Bears (and The Gremlin) | Registered: May 2001
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daisydaisy
Shipmate
# 12167
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Posted
quote:
Originally posted by Curiosity killed ...:
I promised in the cafe to post a couple of recipes. They are both gluten and dairy free.
Rice pudding
......
[/list]
This sounds delicious - I am dairy intolerant and hadn't considered using coconut milk which I love. Sadly I am allergic to rice, but I've discovered millet (tweet tweet) so I'll try this recipe with that instead.
Posts: 3184 | From: southern uk | Registered: Dec 2006
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welsh dragon
Shipmate
# 3249
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Posted
Low GI treats can include fruit such as strawberries, raspberries, cherries and plums. Fruitbread isn't too bad, a couple of dark squares of chocolate might be ok after a meal. As regards savories, olives and almonds (classic tapas fare if toasted) are low GI, though high fat.
Posts: 5352 | From: ebay | Registered: Aug 2002
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Jengie jon
Semper Reformanda
# 273
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Posted
My Mum is/was type II diabetic so here are bits I picked up from her:
- Dark chocolate is fine, just be cautious of the filling.
- Fruit Juices serve 50/50 with water. I use sparkling mineral water for this, it works a treat.
- My mother will regularly have stewed fruit with yoghurt but sweetens with fructose rather than normal sugar. She also has it with normal ice-cream
- You need to limit alcohol but a small glass of wine is fine.
- Fat takes a good while to digest, so not on the banned list. This means serving fresh cream is OK. Not that Mum does as Dad is low cholesterol diet. The same goes for butter.
- One real surprise is that the one group who sell brown basmati rice is Traidcraft!
- A friend who works in Diabetes research recommends the recipes off Diabetes UK website.
- Warburtons Stoneground is delicious and a good type for diabetics. Bread should be Whole grain or stone ground not just brown.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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Sandemaniac
Shipmate
# 12829
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Posted
Gherkins - hundreds of the blighters!
I grew some gherkins for the first time this year for livening up winter salads and the like, and have been busy pickling by the ton - they are loving this soggy summer.
However I'm a bit paranoid about whether I've got it right... Does anyone know how short a time I can get away with before sampling them to make sure that they are edible?
AG
[ 14. August 2008, 12:37: Message edited by: Sandemaniac ]
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"It becomes soon pleasantly apparent that change-ringing is by no means merely an excuse for beer" Charles Dickens gets it wrong, 1869
Posts: 3574 | From: The wardrobe of my soul | Registered: Jul 2007
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Otter
Shipmate
# 12020
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Posted
Something in my mind is saying that pickles should get about a month to develop full flavor/texture.
But, when we were on our pickling binge last year, the odd jar from each batch would get topped up with the pickling liquid, allowed to cool, and then just popped in the fridge and munched on over the next day or two. They all tasted fine, and IIRC very close to the processed jars opened later.
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The plural of "anecdote" is not "data", YMMV, limited-time offer, IANAL, no purchase required, and the state of CA has found this substance to cause cancer in laboratory aminals
Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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Sandemaniac
Shipmate
# 12829
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Posted
Thank you Otter! That sounds ideal - especially as the gathering at the weekend has at least one Pole in it, and I hear rumours that they are big on the gherkins... So if she passes them and we like them...
AG
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"It becomes soon pleasantly apparent that change-ringing is by no means merely an excuse for beer" Charles Dickens gets it wrong, 1869
Posts: 3574 | From: The wardrobe of my soul | Registered: Jul 2007
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Wildfire
Shipmate
# 213
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Posted
Does anyone have any good crockpot(slow cooker)recipes??
Of the kind where you can stick all the ingredients in as they are, rather than mucking around for ages browning stuff and such like.
Main meals or desserts would be good.
Wildfire
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One day I will decide what quote to put here.
Posts: 166 | From: A small island between the Pacific & the Tasman | Registered: May 2001
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
A couple of things that work in the crockpot are slowcooking chickens or gammon joints.
Slow cooked chicken - I put the bird in, and depending on what else I might want from the stock and time of year, add chunks of leek or onion, chunks of carrots, bayleaf, bouquet garni/sprigs of herbs, very possibly some pearl barley. If I want to eat the chicken as poached chicken and have stock to do other things I would keep it simpler, so serve the chicken and veg on rice or cous-cous for an easy meal, then have a pint or so of stock to play with.
Or, I'd put less water in, just enough to stop things burning and sticking, and choose the vegetables around as the rest of the meal, so whole small potatoes, carrots, leeks or onions in winter/spring, garlic, peppers, tomatoes and herbs in summer/autumn. If you are going this route, the crock pot holds the moisture in, so you need a lot less liquid than you think. This version works well with joints of chicken. Just don't make coq au vin in the slow cooker - the alcohol doesn't boil off and you end up with an alcoholic sauce, or you have to boil down the sauce at the end, which means you don't save any time using the crockpot.
Slow-cooked gammon
This actually comes from a proper recipe for haybox cooking.
joint of gammon (pre-soaked to remove the salt)
onion, leeks, carrots, any other root veg you want, chopped into chunks
a couple of handfuls of red split lentils
bay leaf
(the recipe says 2 spoonsful sugar, I ignore this bit)
place the gammon in middle of the crock and add the vegetables around it, sprinkling in the lentils (and sugar if you use) around. Add water to just cover, leave to cook (on auto or hot because this is meat)
You get two or three meals out of this:
- gammon and veg with bread - serve up slices of (if you can, if it's not chunks as it falls to bits) the gammon with the whole chunks of vegetables with crusty bread
- save any left over gammon for other meals
- mash up the left over liquid, vegetables and shreds of gammon that have stayed in to make a soup
You can do stuffed peppers or cabbage in the slow cooker too, just stand in a little liquid. And you can get a version of baked potatoes out by pushing foil wrapped potatoes into the liquid to cook with the rest of the meal.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Sparrow
Shipmate
# 2458
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Posted
quote:
Originally posted by Curiosity killed ...:
Just don't make coq au vin in the slow cooker - the alcohol doesn't boil off and you end up with an alcoholic sauce,
And this is bad how exactly?
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Well, I can't remember if I'd also made an alcoholic starter and an alcoholic pudding (trifle? when we seeing how much alcohol we could incorporate into jelly and still get it to set?) but I do remember it as one of those meals where we got drunk on the food.
There was another meal my room-mate and I produced in the late 1970s which had a Pernod dressing for the fennel based starter salad and a fruit salad steeped in brandy or some such for pudding. I can't remember what we did for the main course, but the guests had to be careful about drinking alcohol alongside as there was a fair bit of alcohol just from eating.
The other fairly lethal combination is not my trick, but my parents', and that is use the boozy dried fruit from homemade wine making in a steamed pudding, making a very alcoholic Spotted Dick
The rum and raisin fudge for the pilgrimage last Christmas was not exceptional for enertaining cookery around my family.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Jengie jon
Semper Reformanda
# 273
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Posted
Another one which catches none drinkers out is to use Creme de Menthe as an ice-cream sauce. I know because I got caught.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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ken
Ship's Roundhead
# 2460
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Posted
Beans such as kidney beans and haricot beans or broad beans can be good in the slow cooker BUT you need to make sure you have boiled them fiercely for a few minutes before you put them in, and you need to replace the water you boiled them in.
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Otter
Shipmate
# 12020
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Posted
quote:
Originally posted by Wildfire:
Does anyone have any good crockpot(slow cooker)recipes??
Of the kind where you can stick all the ingredients in as they are, rather than mucking around for ages browning stuff and such like.
Happy to oblige, but a lot of my recipes . . . aren't, exactly. More like general guidelines:
Corned beef:
Cut spuds, onions, and optional carrots into chunks, toss in crock pot. Rinse corned beef, put in on top of veggies. Pour in water or low-sodium broth until at least the spuds are covered. Cook on low all day.
Pot roast:
Pot roast is pretty much the same as corned beef, except it doesn't need rinsing. It's better if you brown it first, but not necessary. Substitute other liquids such as beer, tomato sauce, or whatever sounds good for all or part of the liquid. Season with salt, pepper, and whatever else sounds good.
Chili:
For each pound of meat, one to four (14-ounce) cans of kidney beans, an chopped onion, tomato sauce to cover, and a packet or two of chili seasoning.. RINSE the slime off of the beans, please! I usually use ground beef, and pre-cook, the texture comes out a bit odd if you throw it in raw. Chopped beef is better if you want to put it in raw. On low, all day, or if you want it for lunch, start on high until it comes to a boil then turn down to low.
White chili:
Cut-up chicken, navy or other white beans (in abouth the same ratio as for chili), chicken broth, onion, and whatever seasonings sound good. Sometimes you can find packets of "white chili" seasoning. Cook as for chili.
Pork stew or chili -like substance:
Cut-up pork roast (plus bacon, salt pork, or sausage if the other pork is very lean), white beans, chopped potatoes, onions, (and garlic!), broth, and whatever seasonings sound good, in whatever proportions you've got (this combination is almost impossible to mess up, IMO). Low, all day.
Split pea soup (ie: what to do with leftover ham and the bone from it);
Bone from ham, with lots of meaty bits remaining, plus optionally some more chopped ham. 1-lb bag of dried split peas (check to see if they need to be soaked overnight first or not), a chopped onion or two, maybe some garlic. Water or broth, broth is better, to cover. You can get away with less than called for on the split pea instructions, but too little and you get concrete. I only do this in my 6-quart stock crock pot, and it ends up full. If I had to do it in my 4-quart, I'd use 1/2 to 3/4 of a pound of peas.
Cook on low all day. Before serving, fish around in there and pull out the ham bones and any icky gristly bits that may have come loose. Pull meat off bone and return to soup. It sounds like a nuisance, but all those inedible bits add flavor as they cook all day.
Yes, we have two crock pots, a 4-quart and a 6-quart.
When holidays or other big dinners roll around, crock pots are also useful for keeping things warm. Candied sweet potatoes, especially. You have to be more careful with mashed potatoes and stuffing/dressing to avoid burning, but for an hour or three with occassional stirring you shoud be fine.
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The plural of "anecdote" is not "data", YMMV, limited-time offer, IANAL, no purchase required, and the state of CA has found this substance to cause cancer in laboratory aminals
Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Other things that are good in a slowcooker are soups, mulled wine or other equivalent warmed drinks and chocolate or cheese fondue.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Cottontail
Shipmate
# 12234
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Posted
Rice Pudding works really well in a slow cooker. Cook for a couple of hours on High.
My mum's beef stew is also good and v. simple. Just cut up some stewing steak into good-sized chunks, and put into slow cooker with a sliced onion and enough water to cover. After cooking all day on low, mix a teaspoon each of Bisto and cornflour with a little water and stir in. Cook for another hour or so. This actually tastes better the second day, so consider storing in the fridge overnight then reheating.
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"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
Posts: 2377 | From: Scotland | Registered: Jan 2007
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Divine Outlaw
Gin-soaked boy
# 2252
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Posted
quote:
Originally posted by ken:
Beans such as kidney beans and haricot beans or broad beans can be good in the slow cooker BUT you need to make sure you have boiled them fiercely for a few minutes before you put them in, and you need to replace the water you boiled them in.
Or you can cheat and use the tinned ones (washing them thoroughly first, since they come drenched in enough sodium chloride solution to dehydrate a cactus).
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Posts: 8705 | Registered: Jan 2002
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Wildfire
Shipmate
# 213
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Posted
Hi there and multitudes of thanks yous for the recipes!
A couple of questions:
What on earth is gammon?? (not a creature that we have in the southern isles that I am aware?)
And if at all possible would some kind creature post a recipe for rice pudding and for candied sweet potatoes - which have both been mentioned above.
Thanks again
Wildfire
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Posts: 166 | From: A small island between the Pacific & the Tasman | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Wildfire:
What on earth is gammon??
Posh bacon. Usually available as either a joint, or steaks.
Not something you can do a lot with IMO, since its salty flavour tends to dominate everything. The usual strategies are either to team it with Brassicaceae (cabbage, spinach, sauerkraut etc), or with fruit (notoriously, pineapple) in order for the sweet to offset the salt.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Wildfire
Shipmate
# 213
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Posted
Many thanks! I learn something (or several somethings) every day here at the Ship.
I am fairly sure we don't have gammon down here. Also fairly sure that Better Half and I would like it if we did .....bacony.... salty... pineapplely ....... yummmm ....
Wildfire
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One day I will decide what quote to put here.
Posts: 166 | From: A small island between the Pacific & the Tasman | Registered: May 2001
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Dee.
Ship's Theological Acrobat
# 5681
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Posted
Hello gastronomes,
I am just back from Mum and Dads and dear Dad who is a foodie from way back has been in Sydney visiting my brother and grandbabys. He has come back with a gastronomic delight some of which he has generously shared with me.
How he got it into the country is beside the point but I now have half a jar of Truffle paste.
It is a bit like a tapinade with mushrooms garlic and truffles in olive oil.
I have never cooked with truffles, dad made a pasta sauce out of the other half of a jar with cream, wine and fresh herbs which he served to some friends but I am antsy about what to do with the wee jar of heaven. I really want to do it justice. Any suggestions?
Dad of course has one more jar which he is saving and he also brought be back a bottle of my fave gin; Bombay Sapphire ....disposing of the gin of course is easy...but the Truffle paste...what to do???
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Jesus - nice bloke, bit religious
Posts: 2679 | From: Under Downunder | Registered: Mar 2004
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Otter
Shipmate
# 12020
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Posted
quote:
Originally posted by Wildfire:
And if at all possible would some kind creature post a recipe for rice pudding and for candied sweet potatoes - which have both been mentioned above.
When I do sweet potatoes I use a recipe straight out of my Batty Cracker . . . er . . . Betty Crocker cookbook - a basic BC cookbook, mine is about 20 years old, with loose-leaf pages in a binder. Sweet potatoes, butter, brown sugar, water, and a bit of salt. this one looks about right for proportions.
I peel, cut up, then boil the sweet potatoes and instead of steaming then peeling and cutting, but that's a minor difference, IMO. Melt the butter on the stove or in the microwave, stir in the other ingredients, pour over the sweet potatoes, stir, and then leave it on low for a couple-few hours. I generally stir occasionally, which breaks up the sweet potatoes, but the family like them that way. I tend to err on the side of extra syrup.
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Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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Cottontail
Shipmate
# 12234
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Posted
quote:
Originally posted by Wildfire:
And if at all possible would some kind creature post a recipe for rice pudding and for candied sweet potatoes - which have both been mentioned above.
Thanks again
Wildfire
Rice Pudding (serves 6)
You absolutely need:
4 cups milk (full cream is nicest, but skimmed works well too)
1/3 cup pudding (shortgrain) rice
1/3 cup sugar
pinch salt
You might also add (all optional):
a knob of butter
1/2 cup sultanas or raisins
1/2 teaspoon nutmeg
Combine ingredients in slow cooker. Cook on High until milk is hot, then turn to Low and cook for about 2-2 1/2 hours. (alternatively boil the milk before you add it, or just wait a bit longer!) Check towards the end, stir, and add more milk if it is too thick. Personally, I like it really stodgy!
If cooking in the oven, butter the casserole dish. Cook at 160C for the same length of time.
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"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
Posts: 2377 | From: Scotland | Registered: Jan 2007
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Laud-able
Ship's Ancient
# 9896
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Posted
quote:
Wildfire:
we don't have gammon down here
If you can find a butcher who does his own pickling, ask him to pump a small loin of pork for you: it isn’t ‘real’ gammon, but it tastes much better than the fatty pieces usually sold here as pickled pork, and you can use it for any gammon recipe. Lamb shanks, pumped in the same way, are equally delicious.
quote:
Dee:
the Truffle paste...what to do???
If you want to make your jar of paste go further, you will find that scrambled eggs (eggs, plenty of butter, a little cream at the end, salt, pepper and no other liquid) readily take up the flavour of even a little grated truffle.
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'. . . "Non Angli, sed Angeli" "not Angels, but Anglicans"', Sellar, W C, and Yeatman, R J, 1066 and All That, London, 1930, p. 6.
Posts: 279 | From: Melbourne, Australia | Registered: Jul 2005
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Cottontail's recipe for rice pudding sounds fab.
You can also add, as we do here, some cashew or almond pieces.
My mum, when making it in the oven, used to grate the nutmeg on top.
If boiling the milk first you could crush a couple of cardamom pods in it then take them out before making the pudding.
A good rice pudding is hard to beat.
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Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Roseofsharon
Shipmate
# 9657
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Posted
quote:
Originally posted by Wiff Waff:
My mum, when making it in the oven, used to grate the nutmeg on top...
...A good rice pudding is hard to beat.
Oh the aroma of a baked rice pudding with a golden crusty top! My mother used to add a knob of butter to the milk, and stirred it gently a couple of times during the baking, Another grating of nutmeg was added after the last stir, and then it was left undisturbed for a yummy skin to form.
You either love rice pudding skin, or hate it.
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Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
If you are using the slow cooker to cook rice pudding you can put water in the slow cooker and and then cook the rice pudding in a pot with a lid standing in the water. It's a way of cooking a full meal: stew or stuffed peppers in pot, rice pudding in pot, "baked" potatoes in foil all in together.
I used to make porridge overnight and baked eggs too when I had an early start at the weekend.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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KenWritez
Shipmate
# 3238
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Posted
quote:
Originally posted by Wildfire:
And if at all possible would some kind creature post a recipe for [...] candied sweet potatoes
This recipe calls for yams, but I've used sweet potatoes and it works just as well.
Note: All measurements are in US units
My Sister Janice's Rum-Spiced Yams
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5 - 6 pounds yams
Arrange yams on baking sheet. Bake at 375 F for 45-60 minutes until very tender. Let stand until cool. Peel. Save flesh in mixing bowl.
Set oven to 400 F.
In mixing bowl, beat yams until smooth.
1/3 cup whole or 2% milk (don't use non-fat milk!)
1/2 cup sugar
1/3 cups dark rum
1/3 cups brandy
6 Tablespoons soft butter
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
Stir all into yams. Adjust seasoning to taste. Mix well and spoon into greased 9" x 13" baking dish.
1 cup packed brown sugar
1/4 cup finely chopped pecans or walnuts
Mix sugar and nuts in separate bowl, sprinkle over yams.
4-6 T chilled butter, cut into pats
Sprinkle chilled butter pats across surface of yams
Bake at 400 F for 30 minutes or until heated through.
Serve and enjoy! Feel free to add more butter, salt, spices or sugar if desired.
(Note: I've increased the flavoring agents in this recipe because I enjpoy big flavors. If you want something more subtle, use 1/2 t for spices and reduce alcohols to 1/4 c. ea.)
[ 20. August 2008, 00:49: Message edited by: KenWritez ]
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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KenWritez
Shipmate
# 3238
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Posted
I have 3 bell peppers I need to use within a day or two. Does anyone have any recipes for a braise or sautee? I'm stumped beyond sauteeing them in olive oil, garlic and red pepper flakes.
I'm trying to keep this is as simple as possible, so no stuffed pepper recipes, please.
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
I would grill them until the skin blackens, peel, slice in strips and have them as an antipasto with sundried tomatoes.
Or if they are still crisp, dice, mix with halved cherry tomatoes, chopped shallotts, lime juice, green chili, fresh coriander, avocado if you like - and have on the side of grilled meat.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Moo
Ship's tough old bird
# 107
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Posted
I like a bit of bell pepper in my coleslaw, but you can't use three that way unless you have lots of cabbage and a mob to feed.
Moo
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Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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