The Lit Lounge Cookbook

[Britwitch]

The Lit Lounge Cookbook

"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers."
~ Laurie Colwin

"Cooking is like love. It should be entered into with abandon or not at all."
~ Harriet von Horne

I know there are lots of you who enjoy cooking, in one form or another and I know I love finding new recipes to try out.
So please feel free to contribute any of your favourite recipes!
Sweet or savoury.
Food or drink.

Don't worry about weight/temperature conversions - with the plethora of conversion options available online am sure we'll figure things out!

But! Please do make sure, if your food needs to be cooked, you provide a temperature and a cooking time.

Will provide a handy index in the next post so you can find a particular recipe easily at a later date.

Want help with a recipe or a technique? Ask! I'm sure someone around here will be able to help!

Happy Cooking!!​

 

[Britwitch]

Recipe Index

Savoury Stuffs

Farfalle with Broccoli

Vivi's Veggie Burgers

Sweet Potato and Coconut Soup

Tess' Seriously Lazy Burger Salad

California Chicken with Mediterranean Pilaf

Super Easy Shrimp Scampi

Green Papaya Salad

Vail's Southwestern Quinoa and Black Beans

Dhal Soup

Buffalo Tempeh

Spinach Tofu Casserole

Butternut Squash Enchiladas

Perfect Chickpeas

Linguine with Tomato-Almond Pesto

Muffin Cup Eggs

Sweet Potato Hash with Caramelised Onions, Sausage and Egg

Easy Peasy Satay Sauce

Alice's Mother-in-law's Ratatouille

Tinfoil Bakes

Crock-Pot Red Curry Lentils

Baby Kale, White Bean and Tuna Salad with Lemon

Crispy Tofu and Broccoli in Ginger-Garlic-Lemon Sauce

Panang Lentils and Sweet Potatoes

Vail's BBQ Sauce and Tempeh Recipe

Eggs Baked in Cream

SB's Mythical Bean and Bacon Soup

NB's Marinade

Vail's Lentil Soup

Roasted Chickpea Munchies


Sweet Treats

Brit's Peanut Butter Cookies

Mousse au chocolatê l'orange

Mango Cheesecake

Mocha Squares

Brit's Honey Cookies

Brown Sugar Oatmeal Cookies

Millionaire's Shortbread


Beverages

Le Chat Noir's Corpse Reviver #2

[url="http://forum.literotica.com/showpost.php?p=44186308&postcount=19]Tess' Fuck Thursday Gin and Tonic[/url]

​

 

[Britwitch]

Figured I should probably add a recipe to get things started so...here you go...

Brit's Peanut Butter Cookies

Ingredients:~

• 2 cups peanut butter
• 2 cups white sugar
• 2 eggs
• 2 tsp baking soda
• 1 tsp vanilla extract
• A pinch of salt

Method:~

• Heat the oven to 350F.
• Cream the peanut butter and sugar together.
• Add one egg at a time and mix in.
• Add the baking soda, vanilla and salt. (If you're adding chocolate chips or the like, do that now too!)
• Make into 1 inch balls and put on lined baking sheets about 2 inches apart (they do spread!) and squash down with a fork to make a criss-cross pattern on the top.
• Bake for 8-10 minutes.
• Let cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.

Easy peasy!

 

[thestruggle]

Hurray! And those cookies are amazing, I highly recommend them... Thanks for this thread, Brit! I'll leave a little something as well. I make this one pretty often--it's simple but everyone loves it. (I couldn't think of a clever title for this one, leave me alone!)

Farfalle with Broccoli

Ingredients:

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups; I've used frozen broccoli for this as well, just steam it and then add it to the pasta after it's cooked instead of throwing it in the water)
1/4 cup extra-virgin olive oil (I never exactly measure this and usually end up with much less, it's really a matter of having a few tablespoons to cook the garlic in)
4 tablespoons butter
3 garlic cloves, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Instructions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

Note: I also sometimes add meatballs (I tend to make a huge batch and then freeze them, but have also used high quality frozen ones in the past) when I'm tossing everything together, to make it more substantial, but generally this is perfect on its own.

 

[Miss_Vivi]

All you're going to get from me is Vegetarian recipes, since meat is not a part of my diet. That said! I've decided to add for my first recipe veggie burgers!

Done right, these are amazing. Done wrong and they'll fall apart on you.

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg-(you might want to make this two eggs)
1 tablespoon chili powder*
1 tablespoon cumin*
1 teaspoon Thai chili sauce or hot sauce*
1/2 cup bread crumbs

*You don't have to use these spices, but you can use whatever you like to spice it up. I recommend an aioli.

Also! You don't have to use eggs, if you'd rather, use the liquid that the beans were in, it works well as a binder as well. This makes the recipe closer to vegan, so whatever works for you!

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

2. In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.

3. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.

4.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Play with this recipe, and I promise that if you can make a good veggie burger, your vegetarian friends will love you forever!

 

[Britwitch]

This is so easy, you can have it made in under 15 minutes and tastes divine!

Sweet Potato and Coconut Soup
(serves 3)

Ingredients:~

• 400g puréed sweet potato (we can buy this pre-puréed here but you can easily make it yourself too!)
• 1 tin/400ml coconut milk
• 1/2 dl water
• 1 tbl lime juice
• 1/2 tspn chili paste (optional and use your favourite kind)
• 1/2 tspn salt
• black pepper, to taste
• fresh parsely, to garnish

Method:~

• Put the purée, coconut milk, lime juice, water, chili paste and salt into a pan and bring slowly to the boil.
• Season to taste and serve with some fresh parsley.
• Delicious with fresh bread!

 

[LeChatNoir]

Le Chat Noir's Corpse Reviver #2

Place approx. five ice cubes in a rocks glass. Set aside.

In a cocktail shaker, combine:

Ice
1 shot (1.5 US oz, approx 44 ml) London Dry Gin
1 shot Cointreau
1 shot Lillet Blanc
juice of 1 lemon
dash absinthe (optional, but recommended. Just go easy on this!)

Shake it like you hate it, pour over ice in rocks glass.

Enjoy

 

[thestruggle]

Tess's Seriously Lazy Burger Salad

Ingredients:

6 ounces ground beef, formed into 2 patties
Salt and freshly ground black pepper
Dash Worcestershire sauce or soy sauce
1 small head broccoli
2 scallions
Asian hot sauce, such as Sriracha

Instructions:

Heat a cast-iron skillet to high heat. Season the burger patties with salt and pepper. Cook for 3-4 minutes. Flip the burgers. After 2 minutes, shake in some Worcestershire sauce and swirl in the pan.

Separate the broccoli into large florets. Steam until just tender. Pour broccoli into a bowl. Chop or crumble the burger into the broccoli. Sprinkle with scallions. Squeeze in some hot sauce. Toss everything together and serve.

Note: It sounds really plain, but this is awesome.

 

[BeautifulDream]

California Chicken with Mediterranean Pilaf

For the Chicken:
1 package boneless, skinless chicken breasts (so like 6-8 pieces)
2/3 c. flour
1/2 teaspoon salt
1/2 teaspoon celery flakes
1/2 teaspoon garlic salt
1/4 teaspoon grated nutmeg
1/4 c. butter
1 c. pineapple juice
1/2 c. low sodium soy sauce
2 tablespoons sugar.

Dredge chicken breasts in a mixture of the flour, 3 salts and nutmeg. Brown in a large skillet in the butter. Then transfer to an 8x8 baking dish. Pour over the pineapple juice, soy sauce and sugar that has been mixed together. Bake uncovered at 350 degrees for 35-45 minutes, basting every 15 minutes until cooked through.

For the Pilaf:
3 cups chicken broth
1-1/2 cups uncooked long grain white rice
4 tablespoons canola oil
1/2 cup golden raisins
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1-1/2 teaspoon soy sauce

Boil chicken broth in a large sauce pan. Then add in the rest of ingredients. Stir, cover, and lower heat to lowest setting. Cook for 20 minutes, or until all liquid is absorbed. Then remove from heat and let set for about 10 minutes.
(Or you could be lazy and just buy a box from the store. Add water and butter and it's still tasty just not 'Mediterranean.')

Serve chicken over the rice and garnish with fresh chopped cilantro if you'd like.

 

[Scuttle Buttin']

Super easy shrimp scampi.


A pound or so of shrimp, raw, shelled and deveined, no tails.
1/3-ish cup of butter
Couple cloves minced garlic
1/3 cup white wine
Juice from one lemon
Salt n' peppa
Pasta (spaghetti, linguine, something along those lines)

Heat the butter in your pan until it melts. Add the garlic and cook together just until it softens. Add in your wine and cook together for a bit, just to cook out the alcohol, then add the lemon juice, and cook for another 30 seconds to a minute.

Add shrimp to your sauce and cook for a couple minutes, until pink.

Put pasta on your plate/bowl/whatever, top with shrimp and sauce, and garnish with chopped parsley, scallions, or basil. I generally go with fresh Italian parsley.

Enjoy!

Maybe 20 minutes, tops. A little longer if you have to peel the shells from the shrimp, but it's good for a quick, simple meal that's still damn tasty.

 

[Scuttle Buttin']

So, I hadn't really thought about it until talking about it with freckles just now, but chicken may work just as well for that, too. You may want to try making the chicken separately, since I think doing it in the sauce like you would the shrimp would cook it down too much, but otherwise I think everything else would remain the same.

If you don't want to use butter, you could also try olive oil.

 

[LiFeNdEaTh]

LIT should have their own facebook page..

 

[MTPersson]

As I'm missing Thailand (sorry but I've become that person who always talks about their holiday) and I ate this all of the time, I thought I would share it with you all.

If a guy comes and asks where you got the recipe from, it wasn't me...I might have stolen it a little.

Green Papaya Salad​

Ingredients
1 small papaya
1 tsp palm sugar
Pinch of chopped garlic
Pinch of finely chopped red chilli
5 French beans, halved
A few roasted peanuts, chopped
Pinch of dried shrimp
1 tbsp fish sauce
1 tbsp tamarind water
4 cherry plum tomatoes, halved
Juice of 1 lime

Method
1. Peel the papaya and shred it using a mandolin. Moisten the palm sugar with a little cold water.

2. Put the garlic, chilli, and beans into a mortar and lightly bash with a pestle. Add the sugar, peanuts, shrimp, fish sauce tamarind water, tomatoes and lime juice and bash a little more (turn mixture over with fork whilst doing this).

3. Add a good handful of the papaya shreds and mix together serving straight away.

 

[Scuttle Buttin']

Out of curiosity... is a mandolin some kind of cooking tool I've never heard of, or are you using a small stringed musical instrument to shred your papaya with?

 

[Britwitch]

Out of curiosity... is a mandolin some kind of cooking tool I've never heard of, or are you using a small stringed musical instrument to shred your papaya with?

Pssst...

 

[Scuttle Buttin']

Pssst...

Huh. I've never known that thing was called a mandolin.


Part of me kind of wishes it was a new use for the musical instrument, though.

 

[MTPersson]

Funny you should mention musical instruments in the kitchen...I used to use big, soft headed drum sticks to bash meat thinner.

 

[Likes_Them_Kinky]

As I'm missing Thailand (sorry but I've become that person who always talks about their holiday) and I ate this all of the time, I thought I would share it with you all.

If a guy comes and asks where you got the recipe from, it wasn't me...I might have stolen it a little.

Green Papaya Salad​

Ingredients
1 small papaya
1 tsp palm sugar
Pinch of chopped garlic
Pinch of finely chopped red chilli
5 French beans, halved
A few roasted peanuts, chopped
Pinch of dried shrimp
1 tbsp fish sauce
1 tbsp tamarind water
4 cherry plum tomatoes, halved
Juice of 1 lime

Method
1. Peel the papaya and shred it using a mandolin. Moisten the palm sugar with a little cold water.

2. Put the garlic, chilli, and beans into a mortar and lightly bash with a pestle. Add the sugar, peanuts, shrimp, fish sauce tamarind water, tomatoes and lime juice and bash a little more (turn mixture over with fork whilst doing this).

3. Add a good handful of the papaya shreds and mix together serving straight away.

Now I know what I can do with the papayas sitting on my counter. Now I just have to find the dried shimp

 

[thestruggle]

Tess's Fuck Thursday Gin & Tonic

Ingredients:

Gin
Tonic
Lots of ice
Lime wedges

Instructions:

Take a tall glass - and I mean glass, glass. Preferably a lowball glass. Put in the ice cubes - some people like less ice, but I'm not one of them - and pour in the gin, about two or three shots. Four if you're feeling punchy. Either bruise the lime wedges (I use 3 or 4, I like mine convulsively lime-y) or run it around the rim of the glass, throw it in. Top off with tonic. Drink about two of these and Thursday will look a lot better.

Or any day really.

P.S. A lot of people say that the gin doesn't matter but I'm quite snobbish about this. Use Bombay or similar. Also, NEVER USE FLAT TONIC. G&Ts with no bubbles will ruin your life. Fact.

 

[yeishia]

(I also have recipes for curried lentils, spicy asian noodles, and some DAMN fine chili...all vegetarian (NOT vegan)...if people are interested)

Yes, yes and yes please.

I gave your other receipe a 10/10 when I made it

Please do post some more

 

[Britwitch]

Always looking for good veggie friendly recipes for friends!

 

[yeishia]

I realise that everything is in the eye or belly of the beholder ...this soup in my opinion is simply orgasmic.

Yeishia's Dahl Inspired Soup


2 tbl butter/Oil
2 garlic cloves, crushed
1 onion, chopped
½ tsp turmeric
1 tsp garam masala ( can use regular curry if you do not have this just as yummy)
¼ tsp chili powder
1 tsp ground cumin
1 can of chopped tomatoes (14.5 ounces)
1 cup red lentils
Juice of ½ a lemon or lime
2½ cups veggie stock. ( If not a vegetarian you can substitute this for chicken stock)
1¼ cups coconut milk
Fresh coriander to taste.( you can omit this ...I adore coriander)
Salt & pepper.

Melt the butter (I used a little olive oil too, to keep the butter from scorching) in a large saucepan. Saute the garlic and onion for 2-3 minutes. Add the spices and cook for another 30 seconds.

Stir in the rest of the ingredients and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes, until the lentils are tender.


GARNISH with fresh coriander and lemon slice as you serve.

SERVE with warm nan bread or over rice or as I do sinfully alone.



Nutrition Facts

Makes four large bowls, Nutrition Facts per serving

Calories: 360
Fat: 14 g (12 g saturated)
Protein: 15 g
Carbohydrate: 48 g (8 g fiber)
Iron: 5.2 mg (29%)



I make a quadruple batch of this soup and freeze it in single person sizes. It freezes very well and tastes yummy cold too.

My preschool children love it!!!

Enjoy!

 

[Noon_Shadow]

OK, I took a block of multigrain tempeh and cut it into pieces. Then I put it in a pan and filled the pan with water until it almost covered the tempeh. I put it on high, brought it to a boil, then waited 15 minutes.
I emptied the water out, added a little oil, and sauted the tempeh until it was GBD.
I pushed the tempeh aside, put in a little more oil, and sauted a few cloves of garlic for 15 seconds, then mixed everything together. Then I added 2 teaspoons of oregano, half a cup of vegetable broth, and half a cup of Franks Red Hot, mixed it all thoroughly, then brought it to a boil.
Then I reduced to a simmer and let it sit until the sauce got good and thick.
I served half of it over a bed of baby spinach and then put the other half in the fridge.

SO YUMMY!!!!

Show-off

I want some.

 

[thestruggle]

Butternut Squash Enchiladas

Ingredients:

4 cups cubed (1/2-inch), uncooked butternut squash
1/2 sweet onion, finely diced
2 garlic cloves, minced
1 tablespoon dried sage
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1 can chickpeas, drained and rinsed (or any beans - kidney or similar would probably not work here but suit yourself. Cannellini, cranberry, black, etc. And of course you can cook your own - recipe for great cooked chickpeas following this one.)
1 tablespoon butter
2 1/2 cups freshly grated fontina cheese (I subbed Monty Jack last time, as it was all I had, and it was great.)
1 tablespoon brown butter
1 tablespoon flour
1 1/2 cups low-sodium chicken stock (You can always use vegetable stock instead. By stock I don't mean anything more complicated than using Better Than Boullion or even stock cubes. If you have frozen stock, use it!)
1 cup milk
Tortillas (Whole wheat would work, but I usually use regular.)

Instructions:

Preheat the oven to 400 degrees. Toss the squash with olive oil and salt and pepper, place on foil-lined baking sheet in a single layer. You don't have to use foil, but I do as it saves clean up time. Roast the squash for 40-50 minutes.

Heat a large skillet over medium heat and add olive oil. Add onions, garlic and sage, cooking for 2-3 minutes until slightly softened. Toss in squash, salt, pepper and 1/4 teaspoon nutmeg, stirring well to coat. Cook for one or two minutes. Once finished, stir in beans and mix well. Remove squash and bean mixture, placing in a large bowl and drizzle with brown butter, then toss with 1/2 cup cheese. Set aside.

In the small skillet, raise the heat to medium-high and add butter. Once sizzling add in the flour and whisk for 2-3 minutes until a golden, nutty roux forms. Pour in stock and milk, whisking again until bubbly and slightly thick. When I made this the first time, it wouldn't thicken as much as I wanted to so I had to add some cornstarch slurry. This is just because I wanted my sauce thicker, but in retrospect it probably would've thickened up in the oven. Reduce heat to low and stir in 1 cup of cheese, stirring until combined. Add in remaining nutmeg and taste to season with additional salt and pepper if desired. Spoon about 1/3 cup of sauce into the bottom of the baking dish, then spoon a few spoonfuls of the squash mixture in the center of each tortilla, rolling up tightly. Place all the rolled tortillas carefully into the dish, then cover with remaining sauce. Sprinkle with the rest of the cheese and some extra sage. Bake for 20-25 minutes, until cheese is bubbly and melted. Serve immediately!

 

[thestruggle]

Perfect Chickpeas

(You need a slow cooker for this recipe!)

Ingredients:

7 cups water
1 pound dried chickpeas, sorted and rinsed
1/4 teaspoon baking soda

Instructions:

Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

I make chickpeas this way to use in my favorite chickpea recipe.

Tapas Garbanzos

Ingredients:

1 lb. cooked chickpeas
6 tablespoon olive oil
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread, crusts removed and cut into small cubes (I've used sliced wheat sandwich bread for this and it worked fine, just let them sit out to stale for awhile. Don't let anyone in your house make sandwiches out of them, this has happened to me a few times and I had to put out new bread!)
1/2 cup (4 ounces) tomato sauce (I've used a few different kinds, including an emergency crappy canned brand, but I really like Muir Glen Fire-Roasted Tomato Sauce. I've also blended whole canned tomatoes or fast-cooked tomatoes from my garden. This recipe is really forgiving.)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika (Make sure it's fresh!)
Salt and freshly ground black pepper
Lemon juice, to taste

Instructions:

Heat 2 tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Check for seasoning and serve with paprika on top, or on fried bread toasts. I also serve this with some salad greens in the summer, but since it's fall, bread is better. This is AWESOME.