The BDSM Kitchen
- Thread starter catalina_francisco
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catalina_francisco
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FungiUg said:
Please, please, pleeeeeze, oh you know this is killing me, please please please, you know you want to, you know you do really!!......please...................how many more chocolates do you think this disappearing waistline can take damn it!! ....did he see that?....phew, think I'm safe...he's Kiwi so he has to keep one eye on the sheep........please, please sweet Fungi.....all the subs will love you forever you know...please, please (whimpering pathetically for effect)
Catalina http://www.smilies4you.de/content/nahrung/a6.gif
James G 5
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catalina_francisco said:Please, please, pleeeeeze, oh you know this is killing me, please please please, you know you want to, you know you do really!!......please...................how many more chocolates do you think this disappearing waistline can take damn it!! ....did he see that?....phew, think I'm safe...he's Kiwi so he has to keep one eye on the sheep........please, please sweet Fungi.....all the subs will love you forever you know...please, please (whimpering pathetically for effect)
Catalina http://www.smilies4you.de/content/nahrung/a6.gif
sheep....
any recipes for lamb?
Mutton?
Haggis?
catalina_francisco
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James G 5 said:
You need a private jet...........and the wine recommendations sounds good for those who drink. Me, I just stick to trusty Coke or water.
Catalina http://www.smilies4you.de/content/party/a12.gif
James G 5
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catalina_francisco said:
I need to at least start arranging things in such a way that I get FF miles
Wanna hear a funny water story?
With the French, moreso than anyone else, terroir, the soil of an area and its effects on wine, are of paramount import
One of the sommelier schools there is famous for a final exam involving 5 glasses of water from various sections of either Bordeaux or Burgundy
to pass, you must identify the area by the WATER
catalina_francisco
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Last night's experiment which was favourably consumed by all....
Cock Robin Pie (another which is not a pie!!)
Ingredients:
2 onions
2 cloves garlic
2 tablespoons oil
500 gr. chicken mince
400 gr. can tomatoes in juice
1/2 cup tomato relish (I have a recipe for anyone who wants)
2 cups long grain rice
1 cup grated tasty cheese
1 egg
2 tablespoons chopped parsley
Method:
1. Peel onions and chop finely. Peel, crush and chop garlic.
2. Heat oil in a saucepan then saute onions and garlic for 5 minutes until transparent.
3. Add chicken mince and cook until lightly browned.
4. Add tomatoes and juice, breaking up tomatoes with a wooden spoon.
5. Place chicken mixture in an ovenproof dish and level with a spatula.
6. Mix tomato relish, rice, cheese, egg, and parsley together until well combined, then spread over chicken.
7. Bake in oven at 180C for 30 minutes or until heated through. Serve hot with assorted vegetables or salad.
Cock Robin Pie (another which is not a pie!!)
Ingredients:
2 onions
2 cloves garlic
2 tablespoons oil
500 gr. chicken mince
400 gr. can tomatoes in juice
1/2 cup tomato relish (I have a recipe for anyone who wants)
2 cups long grain rice
1 cup grated tasty cheese
1 egg
2 tablespoons chopped parsley
Method:
1. Peel onions and chop finely. Peel, crush and chop garlic.
2. Heat oil in a saucepan then saute onions and garlic for 5 minutes until transparent.
3. Add chicken mince and cook until lightly browned.
4. Add tomatoes and juice, breaking up tomatoes with a wooden spoon.
5. Place chicken mixture in an ovenproof dish and level with a spatula.
6. Mix tomato relish, rice, cheese, egg, and parsley together until well combined, then spread over chicken.
7. Bake in oven at 180C for 30 minutes or until heated through. Serve hot with assorted vegetables or salad.
wolf2002
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Great thread, Catalina.... can’t wait to make your Pasta Shepherd's Pie… And James, I would love to hear your wine suggestions...
This is a delicious Spanish recipy, very easy to make.
Andalusian salmon
4 fresh salmon steaks
olive oil + butter
flower
salt and pepper
1 cup of fish broth
1 cup of apple cidre
about 1 ounce of Serrano ham (or other salty dried ham), cut in small slices
Wash the salmon steaks, dry them off well, rub them in with salt and pepper (if you want also a some lemon juice). Leave them for 10 minutes, then cover them with flower and bake them carefully in the oil and butter. Take the steaks out of the frying pan, and keep them on a warm spot.
Then bake the ham for a minute in the remaining juices of the pan. Add the fish broth and the apple cider and let it simmer for a little while till the sauce is ready. Divide the sauce and the ham over the steaks.
Since I didn’t have any cidre I made it with a sweet, sparkling white wine (Riesling), tasted very well also.
Serve with cooked potatos and a fresh salad.
This is a delicious Spanish recipy, very easy to make.
Andalusian salmon
4 fresh salmon steaks
olive oil + butter
flower
salt and pepper
1 cup of fish broth
1 cup of apple cidre
about 1 ounce of Serrano ham (or other salty dried ham), cut in small slices
Wash the salmon steaks, dry them off well, rub them in with salt and pepper (if you want also a some lemon juice). Leave them for 10 minutes, then cover them with flower and bake them carefully in the oil and butter. Take the steaks out of the frying pan, and keep them on a warm spot.
Then bake the ham for a minute in the remaining juices of the pan. Add the fish broth and the apple cider and let it simmer for a little while till the sauce is ready. Divide the sauce and the ham over the steaks.
Since I didn’t have any cidre I made it with a sweet, sparkling white wine (Riesling), tasted very well also.
Serve with cooked potatos and a fresh salad.
G
Guest
Guest
Lamb
Try replacing your beef with lamb next time you make chili.
It's wonderful, much better.
Hmmm Damnit I never use recipes either, and now I'm trying to remember how I cooked all that stuff.
James G 5 said:sheep....
any recipes for lamb?
Mutton?
Haggis?
Try replacing your beef with lamb next time you make chili.
It's wonderful, much better.
Hmmm Damnit I never use recipes either, and now I'm trying to remember how I cooked all that stuff.
Master_Wiccanman
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Re: Lamb
hmmmmm Roast lamb and all the trimmings ...drooooooooooool...
nothing better and so easy esp. with the quintessential mint sauce...
EKVITKAR said:
hmmmmm Roast lamb and all the trimmings ...drooooooooooool...
nothing better and so easy esp. with the quintessential mint sauce...
catalina_francisco
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Re: Re: Lamb
Oh mean and I haven't even got Tom Cruise to replace my craving. LOL. As for mint anything I can go whistle here I think. Searched high and low last weekend for mint ( and a few other things I needed for new recipes I was trying) and couldn't find any anywhere in any shape or form, fresh, sauce, dried, gel, nothing. Only alternative is the markets but that is a bit inconvenient week days and 2 hour drive on the weekend. Ah we have been spoilt in Oz and The Land of the Long White Cloud.
Catalina
Master_Wiccanman said:
Oh mean and I haven't even got Tom Cruise to replace my craving. LOL. As for mint anything I can go whistle here I think. Searched high and low last weekend for mint ( and a few other things I needed for new recipes I was trying) and couldn't find any anywhere in any shape or form, fresh, sauce, dried, gel, nothing. Only alternative is the markets but that is a bit inconvenient week days and 2 hour drive on the weekend. Ah we have been spoilt in Oz and The Land of the Long White Cloud.
Catalina
Last edited:
catalina_francisco
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Re: Lamb
LOL..that's why I am only putting the ones from recipes here, the rest are based on measures such as smell and colour and intuition which make it hard to write up accurately.
Catalina
EKVITKAR said:
LOL..that's why I am only putting the ones from recipes here, the rest are based on measures such as smell and colour and intuition which make it hard to write up accurately.
Catalina
catalina_francisco
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wolf2002 said:
How appropriate...from the right country and district!!
Catalina
catalina_francisco
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Something sweet?....and it doesn't need an oven!!
Lemon Biscuit Slice
Ingredients : base
125gr (4oz.) butter or margarine
1/2 tin of sweetened condensed milk
250 gr. (8oz) Marie biscuits (plain biscuit)
1 cup coconut
rind 1 lemon, grated
icing:
1 1/2 cups icing sugar
2 tablespoons lemon juice
Method :
1. Melt the butter, add the condensed milk and stir untilt thoroughly blended.
2. Crush the biscuits in a food processor or with a rolling pin and place them in a bowl with coconut and grated lemon rind. Mix well.
3. Pour in the melted butter mixture, blending well.
4. Press evenly into a well greased 25 cm. (10 ") x 18 cm. (7") tray.
5. Chill in the refrigerator until set.
Icing :
Sift the icing sugar into a saucepan, add lemon juice and stir over a low heat for about 1 minute or until a good stirring consistency. Cover the biscuit with the icing and chill. Cut into finger lengths to serve.
Lemon Biscuit Slice
Ingredients : base
125gr (4oz.) butter or margarine
1/2 tin of sweetened condensed milk
250 gr. (8oz) Marie biscuits (plain biscuit)
1 cup coconut
rind 1 lemon, grated
icing:
1 1/2 cups icing sugar
2 tablespoons lemon juice
Method :
1. Melt the butter, add the condensed milk and stir untilt thoroughly blended.
2. Crush the biscuits in a food processor or with a rolling pin and place them in a bowl with coconut and grated lemon rind. Mix well.
3. Pour in the melted butter mixture, blending well.
4. Press evenly into a well greased 25 cm. (10 ") x 18 cm. (7") tray.
5. Chill in the refrigerator until set.
Icing :
Sift the icing sugar into a saucepan, add lemon juice and stir over a low heat for about 1 minute or until a good stirring consistency. Cover the biscuit with the icing and chill. Cut into finger lengths to serve.
James G 5
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Re: Lamb
I prefer venison sausage for my chili
Am planning to do a Chili Cook-Off in February
Will be using venison sausage & chorizo in the recipe, along with fresh Scotch Bonnets and a mix of enough other peppers (nice thing about living in Fla, I can get fresh picked Datils!) to create a bio-terror weapon of mass destruction *
I hope they have plenty of port-o-lets there....
*Note to any members of the FBI, NSA, Secret Service, or Ashcroft Justice department who are monitoring the net for these key phrases, it's a JOKE refering to the fact that the chili will be super hot, so don't sweat it
EKVITKAR said:
I prefer venison sausage for my chili
Am planning to do a Chili Cook-Off in February
Will be using venison sausage & chorizo in the recipe, along with fresh Scotch Bonnets and a mix of enough other peppers (nice thing about living in Fla, I can get fresh picked Datils!) to create a bio-terror weapon of mass destruction *
I hope they have plenty of port-o-lets there....
*Note to any members of the FBI, NSA, Secret Service, or Ashcroft Justice department who are monitoring the net for these key phrases, it's a JOKE refering to the fact that the chili will be super hot, so don't sweat it
James G 5
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James G 5
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catalina_francisco said:
Ohhh, desserts
Here's one of my favorites:
Alfajores
2 cups flour
1/2 pound butter
1 egg yolk
8 tablespoons powedered sugar
1 can (unopened) of condensed milk boiled for 1-1/2 hours (Manjarblanco) *
Sift dry ingredients and mix with butter and egg yolk. Roll pastry on board to 1/4 inch thickness. Cut in small cookie circles and bake in 350 degree oven until lightly brown. Remove and put two rounds together with Manjarblanco. Then roll in powdered sugar.
Preperation Time: 40 Minutes
Serving Size: 12
* This scared the hell out of me the first time I made it...you LITERALLY submerse an unopened can of sweetened condensed milk in a pot and boil the whole can. I was convinced it was going to explode
It carmelizes the sugar & turns it in to a thick gooey filling for the cookie portions (essentially shortbread rounds)
catalina_francisco
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James G 5 said:
* This scared the hell out of me the first time I made it...you LITERALLY submerse an unopened can of sweetened condensed milk in a pot and boil the whole can. I was convinced it was going to explode
It carmelizes the sugar & turns it in to a thick gooey filling for the cookie portions (essentially shortbread rounds)
LOL....yes and all those warnings on the can don't help to reassure one. I make a caramel tart with it, then top it with a type of whipped butter icing and coconut....rich, fattening, and decadently delicious....and seems for some reason to disappear before you have time to blink!!
Catalina
James G 5
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catalina_francisco said:LOL....yes and all those warnings on the can don't help to reassure one. I make a caramel tart with it, then top it with a type of whipped butter icing and coconut....rich, fattening, and decadently delicious....and seems for some reason to disappear before you have time to blink!!
Catalina
So where's the recipe?
I have some Mer Soleil Late Harvest that would suit it beauitifully
D's mariposa
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Because I love D and He loves tamales..
Ok...
The shredded chicken filling has cooled.. The corn husks have been soaked... The olives have been drained.. The masa has been, well, masa'd.. The stereo has been Mannheimed and I am venturing bravely into the kitchen to attempt my first solo tamale-ing. My tamale tutor says I can do this.
bravely girding loins and whatever else needs girding, grasping a whisk and taking a deep breath...
If y'all haven't heard from me in a few hours, send HELP.. K?
Ok...
The shredded chicken filling has cooled.. The corn husks have been soaked... The olives have been drained.. The masa has been, well, masa'd.. The stereo has been Mannheimed and I am venturing bravely into the kitchen to attempt my first solo tamale-ing. My tamale tutor says I can do this.
bravely girding loins and whatever else needs girding, grasping a whisk and taking a deep breath...
If y'all haven't heard from me in a few hours, send HELP.. K?
catalina_francisco
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Re: Because I love D and He loves tamales..
LOL...I'm sure you will handle it all to perfection.
Catalina
D's mariposa said:
LOL...I'm sure you will handle it all to perfection.
Catalina
catalina_francisco
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James G 5 said:So where's the recipe?
I have some Mer Soleil Late Harvest that would suit it beauitifully
LOL...another one of those no recipe ones but OK.
Caramel Tart
Basically all you need is a tart or pie pastry case....boil the can of condensed milk for a couple of hours....once it has cooled, put the contents of the can (caramel by now) into the pastry case and smooth with a spatula. Sift about a cup of icing sugar, drop in enough butter to whisk it to a whitish cream consistency, spread over the caramel and sprinkle with coconut and leave in the refrigerator until ready to serve.....then watch the magical disappearing act!!
Catalina
D's mariposa
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Re: Re: Because I love D and He loves tamales..
ok.. tamales in the steamer, all steaming... now I need a soda run.. back in a flash, or a reasonable facsimile there of..
catalina_francisco said:LOL...I'm sure you will handle it all to perfection.
Catalina
ok.. tamales in the steamer, all steaming... now I need a soda run.. back in a flash, or a reasonable facsimile there of..
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