Share your recipes

[snexxer]

I realised that we have this world of contacts out in the lit world.
Also out there is a huge amount of information that could be shared between each other. As such i thought lets start by sharing recipes.?

Preferably something you have made and enjoyed.
Family recipes. Kids favourites. Special Dietary needs. ETC.

 

[snexxer]

Honey Mustard Rack of Lamb

Ingredients:
• 1 x 6-boned lean rack of lamb, French trimmed
• 45ml/3tbsp clear honey
• 20ml/4tsp light soy sauce
• 15ml/1tbsp English mustard
• 15ml/1tbsp freshly chopped mint
• Salt and freshly milled black pepper

For the sauce:
• 25g/1oz butter
• 1 small onion, peeled and finely chopped
• 1 small carrot, peeled and finely diced
• 10ml/2tsp plain or sauce flour
• 150ml/¼pint dry red wine
• 300ml/½pint good, hot beef stock
• 10ml/2tsp freshly chopped rosemary leaves

Method:
1. Preheat the oven to Gas mark 6, 200°C, 400°F.
2. In a small bowl mix together the honey, soy sauce, mustard and mint.
3. Place the racks, fat side up on a chopping board and lightly score. Season on both sides and brush the rack on both sides with the honey mixture. Place on a foil-lined baking sheet.
4. Roast for 30-35 minutes for medium. Cover the bones with foil if browning too quickly.
5. Meanwhile prepare the sauce; heat the butter in a large non-stick frying pan and cook the onions and carrots over a moderate heat for 10 minutes, until golden brown. Add the flour and cook for 1-2 minutes, stirring continuously. Pour in the wine and the stock.
6. Increase the heat and bring to the boil, stirring continuously, reduce the heat and cook for 10 minutes, stirring frequently until thickened. Add the rosemary, season, cover and set aside.
7. Cut the rack into cutlets and serve with a gooey cheese mash, fine green beans and the sauce.

 

[crashD]

Ham Chop...

nice glaze....

orange and white things, plus potatoes...

 

[AveryElle]

Only family recipes? Or are links of things we've made OK?
I have a kid that only eats like three things, but I love to cook....

 

[snexxer]

Only family recipes? Or are links of things we've made OK?
I have a kid that only eats like three things, but I love to cook....

If it's a recipe you've made and enjoyed then sure, share it

 

[beachbaby179]

Aaand, for your browsing pleasure, there are other threads, older, on this topic. I'm posting a link to version 2. The op included a link to the other one in his first post.

http://forum.literotica.com/showthread.php?t=1240024

 

[where_is_RUTH]

not wishing to sound like I'm trolling but

RE : Honey Mustard Rack of Lamb

you're wrong.

it should be a leg of lamb, wrapped in foil with a pack of butter and half a bottle of red. placed in a oven and slow cooked for >4 hours.

the reduce the liquor to a gravy, and the meat falls off the bone.

Food of the Gods (If you're Celtic)

 

[angelofthenorth]

Viennese Fingers

175g 6oz margarine
50g 2oz caster sugar
175g 6oz self raising flour
a few drops of vanilla extract
chocolate for dipping
jam to stick the two halves together

1) Heat oven to 160*c 325*f gas 3, grease a baking tray
2) Cream margarine and sugar until light add flour and mix well add essence
3)Place mixture in a piping bag and with a large nozzle pipe out fingers approx 3inch or 7.5cm
directly onto the greased baking tray. Bake for 20 minutes
4) When cool sandwich two together with the jam (using just enough to make then stick)
5) Melt the chocolate and dip both ends of the fingers into the chocolate allow to cool

enjoy xx

 

[where_is_RUTH]

Have you been reading my patisserie book?

 

[snexxer]

Viennese Fingers

175g 6oz margarine
50g 2oz caster sugar
175g 6oz self raising flour
a few drops of vanilla extract
chocolate for dipping
jam to stick the two halves together

1) Heat oven to 160*c 325*f gas 3, grease a baking tray
2) Cream margarine and sugar until light add flour and mix well add essence
3)Place mixture in a piping bag and with a large nozzle pipe out fingers approx 3inch or 7.5cm
directly onto the greased baking tray. Bake for 20 minutes
4) When cool sandwich two together with the jam (using just enough to make then stick)
5) Melt the chocolate and dip both ends of the fingers into the chocolate allow to cool

enjoy xx

Ok yum sis

 

[where_is_RUTH]

Got around to making my Viennese Fingers, taste lovely but they lost form. Maybe I'll freeze them briefly instead of just chilling them pre cooking next time.
Or I could ask Sinny's friends. X

 

[snexxer]

Spicy Beef Enchiladas

This dish is traditionally made with slices of steak, but by using beef mince you can save money and maximise the flavour. Serve with your favourite Mexican side dishes - why not try guacamole, salsa and lime wedges?​

Serves: 4

Ingredients:
1 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
500g beef mince
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
Small bunch coriander, chopped
8 soft corn tortillas
100g mature cheddar cheese, grated

For the enchilada sauce:
500g carton tomato passata
1 tbsp tomato puree
1 tsp ground cumin
1 tsp chilli powder
Pinch sugar
Sea salt and black pepper



Method:

1. Preheat the oven to 180°C/350°F/gas mark 6. For the filling, heat the oil in a frying pan, add the onion and cook for 5 minutes until softened. Add the beef and fry gently for 5 minutes until browned then add the garlic and spices and cook for a further 2 minutes until fragrant.
2. Add the tomato puree and tinned tomatoes, bring to the boil then reduce the heat and simmer for 15 minutes until thickened. Season to taste, stir in the coriander and leave to cool slightly.
3. Meanwhile, combine all of the ingredients for the sauce in a saucepan, bring to the boil then simmer for 10 minutes or until thickened. Season to taste then pour roughly one third of the sauce into a 4 litre rectangular Pyrex dish. Reserve the remaining sauce for the topping.
4. Divide the beef mixture equally between the tortillas, roll up and place in the bottom of the dish. Pour over the remaining sauce and sprinkle the cheese over the top.
5. Bake in the oven for 15 minutes until the cheese is golden brown and bubbling. Leave to cool slightly before serving.

 

[snexxer]

Thai Jungle Curry

Chicken thighs lend themselves perfectly to being cooked slowly in a curry or casserole. This fiery Thai dish is fragrant and spicy; if you prefer a milder taste simply leave out or reduce the amount of chillies in the curry paste​

Serves 4-6


Ingredients:

For the curry paste:
3 shallots, peeled and roughly chopped
4 red chillies, deseeded and roughly chopped
2 stalks lemongrass, finely chopped
Thumb-sized piece root ginger, peeled and roughly chopped
4 cloves garlic, peeled
Stalks from small bunch of coriander, roughly chopped
2 tbsp vegetable oil

For the curry:
8 skinless chicken thigh fillets, chopped into chunks
600ml hot chicken stock
4 ripe tomatoes, quartered and deseeded
2 tsp palm sugar or demerara sugar
1 tbsp Thai fish sauce
100g green beans
225g tin of bamboo shoots, drained
Juice of 2 limes, plus extra to serve
Small bunch Thai basil, leaves torn
Leaves from small bunch coriander, chopped





Method:

1. Put all of the ingredients for the curry paste into a food processor and blitz to a smooth paste.
2. Heat a 2 litre casserole over a medium-high heat, add the paste and fry gently for 5 minutes until the oil starts to split from the paste. Turn up the heat, add the chicken pieces and fry for 3-4 minutes. Add the stock and tomatoes, bring to the boil then simmer for 15 minutes until thickened. Add the palm sugar, fish sauce, green beans and bamboo shoots and cook for 3-4 minutes or until the beans are just cooked but still slightly crunchy.
3. Remove from the heat and stir through the lime juice and Thai basil.
4. Serve with steamed rice, lime wedges and a sprinkle of chopped coriander.

 

[LWulf]

Red Beans and Rice variation

A favorite of late is Red beans and Rice. Naturally, I make changes to the recipe.

Rinse and sort red beans. As far as I know, "sorting" is looking for pebbles that might have gotten into the bag.
Cold water slow soak red beans for 6 hours. (Beans will double in size)
Drain and sort.

Place beans back in pot, with water and bring to boil for 2 minutes, then reduce to simmer for 1-1/2 to 2 hours, or until desired tenderness.
Here's my change, add precooked skinless chicken breasts at the beginning of the simmer. Another variance I do is by adding sweet peas and/or broccoli. Spices add flavor too, but I try to keep it to a minimum. Perfect Pinch (saltless** garlic mix), Dill weed and/or Cilantro (to cut acidic aftertaste).

I think the standard recipe calls that you add pork or beef and let the beans absorb the flavor. I can't eat either meat, so, chicken it is!

About half an hour before the beans are ready, start preparing the rice. I use whole grain (brown) rice, and add Tomato granulated Chicken Bouillon.

Generally, As you can see from my recipe writing style, I don't measure out how much of this or that I use. Usually this works, but sometimes it doesn't. Ways it doesn't is sometimes I have too much rice left over. What I do to remedy, is I put the broccoli in with the rice. This will, besides the bouillon, add flavor and texture to the bland rice, so you can have it by itself without getting bored of it.

**I'd like to point out that I learned a short time ago, that while "too much salt" is bad for you, "NO salt" can be equally bad. Anybody that remembers 2+ years ago, I was having issues were the room was spinning, and some other icky side effects I won't go into. They were so bad, I checked into a hospital, where they "cured me" but wouldn't tell me what it was. "go see your doctor" is all they told me (but I didn't have a doctor). Eventually, I figured it out myself.

Lesson for the day: Too much salt can kill you, but no salt can also kill you.
Solution: As my Granny used to say "moderation in all things (including moderation)." In other words, add salt, just don't go crazy.
Iodized salt is also good for thyroid heath.

 

[Deleted member 3041612]

Bump...I know there are others with great cooking skills and recipes to share...

 

[pocketpixie28]

If anyone is interested, i do mainly clean eating/organic recipes that are vegetarian or fish/seafood related.

 

[Deleted member 3041612]

If anyone is interested, i do mainly clean eating/organic recipes that are vegetarian or fish/seafood related.

In my hard core carnivore eating family we have one vegan. I would love recipes I can cook for him.

 

[pocketpixie28]

Mediterranean Stuffed Peppers - Clean Eating and Vegan

In my hard core carnivore eating family we have one vegan. I would love recipes I can cook for him.

I'm that person in my hard core carnivore family

This is one of my favorite recipes: a Mediterranean take on stuffed peppers

INGREDIENTS
2 cups cooked wild rice
1 cup hummus
1/3 cup chopped toasted walnuts
1/3 cup chopped fresh parsley
Coarse salt and freshly ground black pepper
Red-pepper flakes
2 halved small bell peppers (seeds removed)
1 tablespoon extra-virgin olive oil

DIRECTIONS
Heat oven to 400 degrees. In a bowl, mix 2 cups cooked wild rice, 1 cup hummus, 1/3 cup chopped toasted walnuts, and 1/3 cup chopped fresh parsley. Season with coarse salt and red-pepper flakes.

In a baking dish, arrange 2 halved small bell peppers (seeds removed) cut sides up. Drizzle with 1 tablespoon extra-virgin olive oil and season with coarse salt and freshly ground black pepper. Divide rice mixture among peppers

Cover with parchment-lined foil and bake until tender, about 30 minutes. Uncover and cook until topping is slightly crisp, about 10 minutes more. Garnish with more chopped toasted walnuts and parsley.

 

[pocketpixie28]

Oven Baked Falafel - Clean Eating and Vegan

Ingredients

1 onion
3 cups cooked chickpeas (2 x 400g cans/ 240g drained)
1 cup fresh parsley
1 cup fresh coriander (cilantro)
2-3 garlic cloves to taste
1 tbsp cumin
2 tbsp whole-wheat flour
1 tbsp olive oil + extra for baking
salt to taste
Instructions

Preheat oven to 250°C / 480° F.
In a food processor, blend the onion until chopped. Add the rest of the ingredients, leaving out the flour and olive oil. Blend again until you get a smooth mixture, but not too smooth to avoid turning it into a puree.
Add the flour and olive oil and blend these with the mixture as well.
With your hands form the patties to the desired size and place each one on a large sheet of non-stick baking paper. Make sure to spray/brush the paper with olive oil before you place them on it.
Once all the patties are done, spray them all with olive oil sprayer or brush each one with olive oil to ensure they turn out brown and crispy in the oven.
Bake for 15-20 minutes or until golden.

 

[pocketpixie28]

Apple Walnut Stuffed Acorn Squash - vegan

INGREDIENTS
1 acorn squash, halved and seeds scooped out
1 tart apple (I used a Granny Smith), peeled, cored and chopped
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons melted margarine, divided
3 tablespoons brown sugar
¼ cup chopped walnuts
1 teaspoon cinnamon
½ teaspoon coarse salt
⅛ teaspoon cayenne pepper (optional)
Pinch of nutmeg

DIRECTIONS
Preheat oven to 400 degrees F. Place squash cut side down in a baking dish. Pour in enough boiling water to reach a ½-inch depth. Bake for 20 minutes. Discard water and flip squash over to be cut side up. Leave the oven on.

While squash is baking, combine chopped apple in a small bowl with 1 tablespoon of melted margarine, the lemon juice, zest, walnuts and brown sugar. In another small bowl, combine cinnamon, salt, cayenne and nutmeg.

Brush squash with remaining 1 tablespoon of margarine and sprinkle with the cinnamon mixture to cover (you may not use it all). Fill the squash halves with the apple mixture and sprinkle with additional cinnamon mixture. Pour ½ cup water in the bottom of the baking dish (to prevent the juices that ooze out from burning and sticking).

Bake for 25-30 minutes, until the apples are tender and everything is golden brown. Serve immediately, drizzled with any pan juices.