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Source: (consider it)
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Thread: HEAVEN: The Next Course: recipe thread 2015
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jacobsen
seeker
# 14998
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Posted
Now there is an idea to conjure with. I just happen to have a full bottle gathering dust since I ran out of sloes last year.... ![[Big Grin]](biggrin.gif)
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But God, holding a candle, looks for all who wander, all who search. - Shifra Alon
Beauty fades, dumb is forever-Judge Judy
The man who made time, made plenty.
Posts: 8040 | From: Æbleskiver country | Registered: Aug 2009
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Heavenly Anarchist
Shipmate
# 13313
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Posted
Gin and lemon cake is a personal favourite, I add lemon essence to the cake to compensate for the lack of lemon icing. It is also possible to make whisky and orange cake by the same method.
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'I love deadlines. I like the whooshing sound they make as they fly by.' Douglas Adams
Dog Activity Monitor
My shop
Posts: 2831 | From: Trumpington | Registered: Jan 2008
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jacobsen
seeker
# 14998
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Posted
A query. Gluten Free Girl's recipe for cauliflower cake mentions kosher salt as an ingredient. How on earth can salt not be kosher? ![[Confused]](confused.gif)
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But God, holding a candle, looks for all who wander, all who search. - Shifra Alon
Beauty fades, dumb is forever-Judge Judy
The man who made time, made plenty.
Posts: 8040 | From: Æbleskiver country | Registered: Aug 2009
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Heavenly Anarchist
Shipmate
# 13313
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Posted
I know Kosher salt as being iodine-free salt but a quick google tells me it is also larger grain than table salt (so you might need less if using table salt which is denser). Apparently it is not the salt that is Kosher but it is used to Kosherize meats by drawing out the blood.
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'I love deadlines. I like the whooshing sound they make as they fly by.' Douglas Adams
Dog Activity Monitor
My shop
Posts: 2831 | From: Trumpington | Registered: Jan 2008
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Heavenly Anarchist
Shipmate
# 13313
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Posted
More reading tells me you can get certified Kosher salt as well, meaning additive free and prepared in a kosher way. There seems to be a lot of overlap here, as both would be iodine-free.
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'I love deadlines. I like the whooshing sound they make as they fly by.' Douglas Adams
Dog Activity Monitor
My shop
Posts: 2831 | From: Trumpington | Registered: Jan 2008
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Pomona
Shipmate
# 17175
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Posted
Kosher salt is for koshering food rather than a label as to it being kosher itself (as it inherently is).
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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la vie en rouge
Parisienne
# 10688
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Posted
I made microwave banana pudding last night. I’m a fan. It’s very easy to make (throw everything in together and stir) and ready extremely quickly. With the remaining bit of custard that was still in our fridge, it made a most agreeable midweek treat.
The recipe says to cook for 8 minutes but it didn’t look done in the middle to me so I had to nuke it a bit longer. This may because my dish was a bit too deep (our shallower ones don’t fit in the microwave).
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Rent my holiday home in the South of France
Posts: 3696 | Registered: Nov 2005
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Firenze
Ordinary decent pagan
# 619
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Posted
That might almost do...
I need a cake recipe. It should be light, quick and easy to make, and taste strongly of something or other - chocolate, coffee, orange, apple, whatever - and utterly fail safe.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
My last attempt was more of a lemon downpour. It didn't really work that well.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Pomona
Shipmate
# 17175
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Posted
Bero's milk chocolate cake. Best chocolate cake recipe and actually tastes of chocolate.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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jedijudy
Organist of the Jedi Temple
# 333
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Posted
Bump
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Jasmine, little cat with a big heart.
Posts: 18017 | From: 'Twixt the 'Glades and the Gulf | Registered: Aug 2001
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Uncle Pete
Loyaute me lie
# 10422
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Posted
It's been very hot this week and I haven't really felt like cooking at all.
Sometimes simple things are best. Like pre-cooked spiced mushrooms on toast, heated a bit in the microwave, topped with a dollop of sour cream followed by a nice cold glass of milk.
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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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Kelly Alves
Bunny with an axe
# 2522
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Posted
I've recently been playing around with making causa rellena, and was encouraged to share a recipe... I really didn't measure anything, but here is what it is basically:
Cook about 8-10 medium yukon gold potatoes until tender, mash with about 1/4 cup olive oil (or less) , salt, and about a teaspoon or so of Aji amarillio to make a thick mash. Thicker is better, so add the oil slowly. This is your base.
You can then fill the causa with :
Tuna/ chicken/ shrimp salad
Avocado slices\
Hard boiled egg slices
mixed cooked vegetables
Anything else that sounds like it will mix well with potatoes and aji amarillo.
Line a medium-sized baking dish/ storage dish with cling film, fill 1/3 with mash. Layer whatever you want on potato. Cover the filling with another layer of mash. Cover the whole thing with more cling film and press down to make the causa a solid mold. Cover bowl and leave to set overnight. To serve, take the top layer of film off, upend the dish onto a serving plate, turn out the causa and remove the rest of the film. Garnish with hard boiled egg slices. Slice and serve.
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Ariel
Shipmate
# 58
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Posted
Ariel's chicken recipe:
Brown two large skinless (ideally boneless) chicken pieces (breast, thighs, legs) in hot olive oil and set aside. Chop a large onion and brown that in the oil, and add in two chopped cloves of garlic. Add about a teaspoon of ground cinnamon, slightly less of allspice, and a pinch of cayenne. Mix all these in then add enough rice for two portions and fry it all in the oil/onion/spice mix for a couple of minutes.
Then return the chicken portions to the pot and place them on the rice, throw in some pine nuts, add enough stock to cover the rice, cover the pot and cook it slowly until done. Add extra water/stock if it looks like running dry. If the chicken starts to fall apart, that's fine. It will probably take c. half an hour and your kitchen will smell very pleasant.
Serve with finely chopped green flat-leaf parsley or coriander as a garnish.
Posts: 25445 | Registered: May 2001
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St. Gwladys
Shipmate
# 14504
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Posted
I'm now the prouid owner of a stove top waffle iron. Has anyone got an anglicised waffle batter recipe?
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"I say - are you a matelot?"
"Careful what you say sir, we're on board ship here"
From "New York Girls", Steeleye Span, Commoners Crown (Voiced by Peter Sellers)
Posts: 3333 | From: Rhymney Valley, South Wales | Registered: Jan 2009
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North East Quine
Curious beastie
# 13049
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Posted
I tried to make a blackcurrant sorbet for dinner tonight. The recipe said that it would take 30 mins to make, but I forgot to factor in the time it took to pick and de-stalk the blackcurrants ![[Roll Eyes]](rolleyes.gif)
Even so, it's now been in the freezer for three hours and its nowhere near frozen; the last time I beat it it was frozen round the edges, but only just. And our guest arrives in 30 mins, so we should be eating the sorbet in an hour.
How long should it take a sorbet to freeze? Any chance another hour will do the trick?
[ 06. August 2015, 17:13: Message edited by: North East Quine ]
Posts: 6414 | From: North East Scotland | Registered: Oct 2007
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North East Quine
Curious beastie
# 13049
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Posted
Have solved the problem - I'm going to serve it in glasses and call it granita.
Posts: 6414 | From: North East Scotland | Registered: Oct 2007
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Firenze
Ordinary decent pagan
# 619
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Posted
Quite right. Anything starting from fresh black currants can never that far wrong.
Fed up with my curries turning out milder than expected (I blame supermarkets for only stocking really timid jalapeños) I made a vindaloo with some dried ones I bought in Leicester market. Ahem. Anyone need paint stripping? If so, I will come and breathe on it.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Pomona
Shipmate
# 17175
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Posted
Jalapenos are relatively mild, at least for Indian food - green finger chillies (small slender ones) are the usual choice in India. I find Morrisons to be the best supermarket for chillies/herbs/more exotic ingredients and never have a problem finding finger chillies there, Sainsburys and Waitrose are the next best choices. Bird eye chillies will do otherwise (Indian recipes seem to much prefer green chillies).
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Uncle Pete
Loyaute me lie
# 10422
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Posted
Even so, be wary of small purple ones. A long time ago, himelf made a dish with them I could hear WW gasp all the way back here in Canada. "What did you put in this? " Those little purple chilies from our garden" How many? Well, they were small, so I put in six.
Never again. I find the small green one a little much for my solo cooking, so I use long hot green peppers. halving them gives me the right heat.
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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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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
V's dad has a shrub that gives the little white chillies - we hope to get a cutting so we can grow them as well as the tiny red ones and the tiny green ones. How can something so tiny be so fierce?
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
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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Huia
Shipmate
# 3473
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Posted
I don't know. but my mother was both tiny and fierce - so I know it's possible.
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Charity gives food from the table, Justice gives a place at the table.
Posts: 10382 | From: Te Wai Pounamu | Registered: Oct 2002
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Ariel
Shipmate
# 58
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Posted
Basically because the chilli fire/Scoville units are concentrated into a much smaller area
![[Mad]](angryfire.gif)
(That's my theory and I'm sticking to it.)
Posts: 25445 | Registered: May 2001
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Gee D
Shipmate
# 13815
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Posted
If a recipe calls for chilli, our usual practice is to put one in whole (and remove it for serving of course). That gives both a spicy tang and the full flavour of the fruit without the burning of a chopped unseeded one. Sadly there is not the variety available here that there is in so much of the US.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Lamb Chopped
Ship's kebab
# 5528
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Posted
You are much nicer than my mother was. She would make chili hot dogs and insert a pepper into the chili so that we kids couldn't see where it was, and had to eat very very carefully to avoid a mouthful (we were forbidden to dig through the chili with a fork to find it). Once she put TWO in, so that we thought we were safe after we discovered the first one. Nope. She laughed hysterically. ![[Snigger]](graemlins/snigger.gif)
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Er, this is what I've been up to (book).
Oh, that you would rend the heavens and come down!
Posts: 20059 | From: off in left field somewhere | Registered: Feb 2004
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jedijudy
Organist of the Jedi Temple
# 333
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Posted
I used to grow bird peppers. Wonderful little spicy things! If I made a big pot of chili, only two would be needed to give a good kick.
I loved the plant, too. It was about eighteen inches high and the peppers were yellow-white, red, purple and orange. It was like a little Christmas tree. After about twelve years, it died. I was sad. Someday, I'll plant another.
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Jasmine, little cat with a big heart.
Posts: 18017 | From: 'Twixt the 'Glades and the Gulf | Registered: Aug 2001
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Huia:
... my mother was both tiny and fierce ...
She didn't teach in a primary school in Orkney in the 1970s, did she? ![[Eek!]](eek.gif)
My Scoville tolerance rating is probably measured in minus numbers: when I make curries or chillies, they're very firmly planted at the "wimp" end of the scale.
I like to think of them as "subtle".
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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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jacobsen
seeker
# 14998
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Posted
As requested by WW.
Easy-peasy ice-cream
Measurements are approximate
500 ml double cream
1 395g tin condensed milk (not evaporated)
For most flavourings, 2 tsp vanilla essence as a starter.
Whip the cream till soft peaks form.
Fold in the condensed milk and flavourings.
Freeze for 8 hours or overnight.
Remove from freezer c.1 hour before serving.
Use spoon dipped in boiling water to serve!
After this, it's up to you.
Try adding some of the following to the mixture before freezing:
2 tbsp chocolate powder/
4 tbsp strong coffee/
4 tbsp ginger wine, some chopped crystallised ginger and crumbled ginger nut cookies/
Almost any fruit or fruit flavouring
Alcohol to taste....
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But God, holding a candle, looks for all who wander, all who search. - Shifra Alon
Beauty fades, dumb is forever-Judge Judy
The man who made time, made plenty.
Posts: 8040 | From: Æbleskiver country | Registered: Aug 2009
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Huia
Shipmate
# 3473
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Posted
I didn't read that. And I'm not going to make it, especially with ginger (drool).
It's totally Over The Top.
Honest, I'm not ![[Angel]](graemlins/angel.gif)
Huia
WW - Jengie posted another icecream recipe at the top of page 4 (which I'm also not going to make)
[ 10. August 2015, 07:53: Message edited by: Huia ]
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Charity gives food from the table, Justice gives a place at the table.
Posts: 10382 | From: Te Wai Pounamu | Registered: Oct 2002
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Thanks jacobsen, sounds fab and we'll have a go.
We have used a variation on Jengie's Banana thingy - Herself freezes the chopped banana and also a 500ml packet of milk. When completely frozen puts milk and banana in the blender with half a dozen cashew nuts and whizz until smooth and it is a wonderful sort of thick milk shake - or refreeze for ice cream.
I imagine we could use soy milk just as easily.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
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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Piglet
Islander
# 11803
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Posted
We had a farewell party this evening for one of our choral scholars, and as she spent part of the summer studying in Greece, part of my culinary offering was my take on a Greek salad, which went down rather well, so I think I might do it again:
Piglet's Greek Salad
½ a cucumber, cut in ½-inch slices and the slices halved
6 Roma tomatoes, quartered
1 red pepper, de-seeded and chopped
1 small carton of mixed olives
About 4 oz. goat's cheese*, cut in bits
A few snipped chives
Dressing:
Roughly 1 part balsamic vinegar to 3 parts virgin olive oil
A little finely chopped garlic
A generous pinch of oregano
About a teaspoon of lemon juice
Salt and pepper
Arrange the salad ingredients prettily on a platter and sprinkle the chives on top along with a grind of pepper.
Combine the dressing ingredients in a jar, shake well and drizzle a few spoonfuls over the salad.
* I used ordinary soft goat's cheese, which worked really well, but there's no reason why you shouldn't use proper Feta if you prefer.
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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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jacobsen
seeker
# 14998
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Posted
A friend gave me a jar of the most wonderful ginger marmalade. All she did was add a jar of chopped preserved ginger in syrup to the usual recipe.
Have other shippies any good recipes? I've just treated myself to a couple of kits - one orange,and one lemon.
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But God, holding a candle, looks for all who wander, all who search. - Shifra Alon
Beauty fades, dumb is forever-Judge Judy
The man who made time, made plenty.
Posts: 8040 | From: Æbleskiver country | Registered: Aug 2009
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la vie en rouge
Parisienne
# 10688
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Posted
Having left the office late yesterday due to managerial incompetence (ahem) I had no recipe ready and found myself wandering round the supermarket for something to invent. I came up with this:
Slice one red onion and the white of one leek. Turn two carrots into thin strips with the peeler. Sweat the above in a little olive oil and put in the bottom of a oven dish.
Put two frozen* fish fillets on top and douse with coconut milk and a bit of water. Add coriander (out of the freezer in my case), curry and salt.
Stick in the oven for at 180° for about half an hour until the fish is cooked.
Serve with rice.
It was tasty and I am quite proud of myself.
*I would have preferred fresh but by time I got to the supermarket it was late on account of aforementioned managerial incompetence and the fish counter was already closed
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Rent my holiday home in the South of France
Posts: 3696 | Registered: Nov 2005
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Cottontail
Shipmate
# 12234
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Posted
For my birthday this year my sister presented me with a bottle of gin. Now, I like gin. I like it very much, hence the present. But this is the most enormous bottle of really rather cheap gin. (Sister meant well, but does not understand gin.) This is not a gin to be savoured, but a gin for moments of desperation. And as I only drink alcohol about once a month, I wouldn't get through it for years.
So ... can anyone help with some recipes for improving this gin? I am aware of the traditional sloe gin and damson gin, though I might struggle to source these this year. But are there any other delicious combinations that I could bottle, savour, and perhaps even give as presents in their turn? Thanks. ![[Smile]](smile.gif)
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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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Brenda Clough
Shipmate
# 18061
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Posted
Use it for this: Beet cocktail. My husband made this and it is delicious.
A further thrilling economy: after you steep the beets in the gin and drain the gin off for cocktails, don't toss the chopped beets. Cook a beet risotto and use the beets. Gin-soaked beets make a wonderful contrast with arborio rice and cheese.
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Science fiction and fantasy writer with a Patreon page
Posts: 6378 | From: Washington DC | Registered: Mar 2014
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
I've made cranberry gin using supermarket packets of cranberries (usually around for Thanksgiving and Christmas). That worked and came out a very pretty colour.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
Alternatively, get a book of cocktail recipes. We have two categories of gin in our house - Good Gin and Mixing Gin.
Admittedly, you then find yourself acquiring bottles of dry vermouth, Italian vermouth, apricot brandy, maraschino cherries, cherry brandy, Galliano, Triple Sec, Pernod, Dubonnet, blue Curaçao, creme de cassis, Pisan Ambong, tequila, brandy, bourbon, creme de banane, vodka and angostura bitters. But think of the fun.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Gee D
Shipmate
# 13815
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Posted
quote:
Originally posted by Curiosity killed ...:
I've made cranberry gin using supermarket packets of cranberries (usually around for Thanksgiving and Christmas). That worked and came out a very pretty colour.
I don't recall seeing fresh cranberries for sale here, but the dried ones (often under a brand name of Craisins) are freely available on supermarket shelves all year round. Madame gets them to mix with other dried fruits and nuts to put on our Weet Bix. I imagine that they would go soaking in gin.
Damsons, alas, are just not available. Nor are green gages save for a few lucky people who have trees of their own.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
My MiL has made raspberry gin before now. Rather pleasant, I recall. I imagine that if fresh raspberries were not available frozen ones might work. Or blackberry gin...would that be ok? I don't know. I don't drink spirits very much.
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Cottontail
Shipmate
# 12234
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Posted
I am liking the sound of these, especially Dormouse's suggestion of raspberry gin. In people's experience, can you just leave the fruit in the gin like forever, or should it be strained out after a 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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Ferijen
Shipmate
# 4719
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Posted
I've had blackcurrants in one bottle of gin for a very long time (years, rather than months). They're somewhat, er, boozy at the end!
Posts: 3259 | From: UK | Registered: Jul 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
I made some raspberry vodka during the summer glut. I intend straining it out before Christmas. The advice I had from a friend who does a lot of this sort of thing, was that for soft fruit infusions, it was best to drink young - ie within a year.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
In an evening?
--------------------
I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
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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John Holding
Coffee and Cognac
# 158
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Posted
quote:
Originally posted by Gee D:
quote:
Originally posted by Curiosity killed ...:
I've made cranberry gin using supermarket packets of cranberries (usually around for Thanksgiving and Christmas). That worked and came out a very pretty colour.
I don't recall seeing fresh cranberries for sale here, but the dried ones (often under a brand name of Craisins) are freely available on supermarket shelves all year round. Madame gets them to mix with other dried fruits and nuts to put on our Weet Bix. I imagine that they would go soaking in gin.
I'd be wary of using commercial dried cranberries in gin -- around here, the "craisin" type things have been treated in some fashion -- sometimes I see canola (=rapeseed) oil listed on the label. This is all right for baking or mixing with nuts and so on, but not (IMO) in gin.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Welease Woderwick:
In an evening?
It could be done.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Cottontail
Shipmate
# 12234
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Posted
You are all very knowledgeable and helpful - thank you. I will get to work on some raspberry gin and dole it out to select friends for Christmas.
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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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Gee D
Shipmate
# 13815
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Posted
Not sure how craisins and their like are treated, save that the result is good in the breakfast bowl. No more likely to try cranberry gin than ordinary - can't remember the last time I drank any. But cumquat brandy.....
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Cottontail:
... can you just leave the fruit in the gin like forever, or should it be strained out after a time?
With damson GIN you pierce the fruit with a darning needle, cover with GIN, add sugar and leave for six weeks, shaking it every so often, then strain it through a muslin-lined colander before bottling.
I don't imagine you could leave any kind of fruit in spirits indefinitely - even with the alcohol as a preservative wouldn't it go off eventually?
There are a few recipes that call for GIN - it apparently does wonders for home-made tomato soup, and there's a recipe in the original Delia Smith books for cabbage with juniper berries, to which you can add a splash of GIN to intensify the flavour.
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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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