BigonaBianchi
Yes I can, Yes I am, Yes I did...Repeat.
- Location
- Iskele TRNC & Mordor UK
Reader question:
Does this recipe work with my neighbours cat?
Does this recipe work with my neighbours cat?
CC recipe thread.
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xxmimixx
Senior Member
- Location
- a different place on earth...
one of my favorite dishes, asparagus in a creamy cheese sauce (part boiled) then slightly grilled in the oven!
BigonaBianchi
Yes I can, Yes I am, Yes I did...Repeat.
- Location
- Iskele TRNC & Mordor UK
Boab Breakfast:
One mug full of rolled oates
One chopped banana
One kiwi fruit
one small handfull raisens
Pour on boiling water
Stir and wait until totally soggy..
throw in multi vitamin & cod liver oil capsules
Eat with two pints water.
One mug full of rolled oates
One chopped banana
One kiwi fruit
one small handfull raisens
Pour on boiling water
Stir and wait until totally soggy..
throw in multi vitamin & cod liver oil capsules
Eat with two pints water.
BigonaBianchi
Yes I can, Yes I am, Yes I did...Repeat.
- Location
- Iskele TRNC & Mordor UK
BOAB salad
One plate of mixed leaves
One tin of tuna fish in water
One chopped apple
One handful walnuts
Several white grapes
Raisins
Black pepper olive oil
One plate of mixed leaves
One tin of tuna fish in water
One chopped apple
One handful walnuts
Several white grapes
Raisins
Black pepper olive oil
Archie_tect
De Skieven Architek... aka Penfold + Horace
- Location
- Northumberland
Worrall Thompson's Humble Pie.
wildjetskier
Active Member
- Location
- Ascot
Indeed what can you say apart from he needs some sort of help
DougieAB
Getting the messages
- Location
- Gorebridge/Edinburgh
I loved the quote from Sandi Toksvig on QI recently when she mentioned that she was not keen on cats
'Too many cats, not enough recipes'
'Too many cats, not enough recipes'
Tuscan Vegetable Broth recipe:
6 tomatoes, halved
4-5 celery sticks cut into 3
2 potatoes, halved
1 onion peeled and halved
A large handful of parsley rough cut
All thrown into a large pan with a litre of hot veg stock (2 cubes) at the boil.
Reduce to a simmer for 75-90 minutes
Blitz in a food processor
Serve with a spot of olive oil and a sprinkle of parmesan on top!
6 tomatoes, halved
4-5 celery sticks cut into 3
2 potatoes, halved
1 onion peeled and halved
A large handful of parsley rough cut
All thrown into a large pan with a litre of hot veg stock (2 cubes) at the boil.
Reduce to a simmer for 75-90 minutes
Blitz in a food processor
Serve with a spot of olive oil and a sprinkle of parmesan on top!
Badgeroo
Regular
- Location
- Audenshaw, Manchester
One of a few curry recipes...
Black eyed Bean and Spinach Curry
200g Black eyed Beans - soaked over night
700ml Water
1 1/2 teaspoons Coriander powder
1 Teaspoons Cumin powder
1 Teaspoons Tumeric
1 Teaspoon Salt
1/2 Teaspoon Cumin Seed
1 1/2 Tablespoons Groundnut/Sunflower or Olive oil
1 large Onion
Small Knob of Ginger (no more than an inch)
3 cloves of Garlic
2-4 Tomatoes
1 Teaspoon Chilli powder
Pinch of ground Pepper
125g Chopped Spinach
Handful of Chopped fresh Coriander.
Good sized spoon of Yoghurt
Method
Rinse beans, add water put on to simmer for 30-45 min.
Heat a heavy based pan and dry fry the coriander, cumin and tumeric powder and add to beans.
Add Salt.
Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
Fry for 10 minutes.
Chop tomato and add along with the pepper and chilli powder.
Cook for another 5 minutes then add black eyed beans, spinach and cooking liquid.
Continue to simmer uncovered, until the curry is as thick or thin as required.
Stir in fresh coriander and serve with yoghurt on top.
Black eyed Bean and Spinach Curry
200g Black eyed Beans - soaked over night
700ml Water
1 1/2 teaspoons Coriander powder
1 Teaspoons Cumin powder
1 Teaspoons Tumeric
1 Teaspoon Salt
1/2 Teaspoon Cumin Seed
1 1/2 Tablespoons Groundnut/Sunflower or Olive oil
1 large Onion
Small Knob of Ginger (no more than an inch)
3 cloves of Garlic
2-4 Tomatoes
1 Teaspoon Chilli powder
Pinch of ground Pepper
125g Chopped Spinach
Handful of Chopped fresh Coriander.
Good sized spoon of Yoghurt
Method
Rinse beans, add water put on to simmer for 30-45 min.
Heat a heavy based pan and dry fry the coriander, cumin and tumeric powder and add to beans.
Add Salt.
Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
Fry for 10 minutes.
Chop tomato and add along with the pepper and chilli powder.
Cook for another 5 minutes then add black eyed beans, spinach and cooking liquid.
Continue to simmer uncovered, until the curry is as thick or thin as required.
Stir in fresh coriander and serve with yoghurt on top.
strofiwimple
Veteran
- Location
- sunderland
Malt Loaf.
I adapted this slightly from a recipe i found online, i guess with the bicarb and baking powder its not as 'squidgy' as shop bought but more 'loaf size' if that makes sense
Ingredients.
150 ml strong black tea
5 or 6 tbsps malt extract (holland&barrett stock it)
85g dark muscavado sugar
300g mixed fruit
2 large eggs beaten
250g plain flour
1 tsp baking powder
1/2 tsp bi carb of soda.
Preheat oven to 150c/130 fan/gas mk 2.
Put the tea, malt extract & sugar in a large mixing bowl, stir and then add the mixed fruit.
Cover and leave it to stand for at least a couple of hours so the fruit absorbs lots of the liquid-this makes for a stiffer mix and stops the fruit settling to the bottom in the loaf tin.
Mix in the eggs then tip in flour baking powder and bi carb.
Line a 2lb loaf tin or 2x1lb tins with strips of baking/greaseproof paper or use (as i do) loaf tin liners and pour in mixture.
If using a 2lb tin it takes approx 1 &1/2 hours to bake and with 2x1lb tins about 50 mins. put a thin bladed knife into centre and if it comes out clean it is ready.
Butter and enjoy
Oops! forgot to add-wrap in greaseproof after as if you use clingfilm or foil it will leave a good amount stuck to them
I adapted this slightly from a recipe i found online, i guess with the bicarb and baking powder its not as 'squidgy' as shop bought but more 'loaf size' if that makes sense
Ingredients.
150 ml strong black tea
5 or 6 tbsps malt extract (holland&barrett stock it)
85g dark muscavado sugar
300g mixed fruit
2 large eggs beaten
250g plain flour
1 tsp baking powder
1/2 tsp bi carb of soda.
Preheat oven to 150c/130 fan/gas mk 2.
Put the tea, malt extract & sugar in a large mixing bowl, stir and then add the mixed fruit.
Cover and leave it to stand for at least a couple of hours so the fruit absorbs lots of the liquid-this makes for a stiffer mix and stops the fruit settling to the bottom in the loaf tin.
Mix in the eggs then tip in flour baking powder and bi carb.
Line a 2lb loaf tin or 2x1lb tins with strips of baking/greaseproof paper or use (as i do) loaf tin liners and pour in mixture.
If using a 2lb tin it takes approx 1 &1/2 hours to bake and with 2x1lb tins about 50 mins. put a thin bladed knife into centre and if it comes out clean it is ready.
Butter and enjoy
Oops! forgot to add-wrap in greaseproof after as if you use clingfilm or foil it will leave a good amount stuck to them
Badgeroo
Regular
- Location
- Audenshaw, Manchester
Slow roasted beef tonight, it's ok to have a roast dinner on a weeknight, isn't it?
The beef was cooked on a low heat for 20 hours, sat on some sliced onions, and a good slosh of wine and a bit of balsamic vinegar in the bottom of the roasting tin, the last 15 mins were on the highest setting.
So tender and lots of meaty juices for the gravy
The beef was cooked on a low heat for 20 hours, sat on some sliced onions, and a good slosh of wine and a bit of balsamic vinegar in the bottom of the roasting tin, the last 15 mins were on the highest setting.
So tender and lots of meaty juices for the gravy
Gingered chickpeas Slow cooker recipe
Serves 4
Prep. 15 mins
Cook. 4 to 5 hours slow cooker on low
1 tablespoon olive oil
1 large onion, chopped
2 small parsnips, diced
2 carrots, diced
2’’ piece of fresh root ginger, finely chopped
1 teaspoon fennel seeds, roughly crushed
1 teaspoon tumeric
2 teaspoons paprika
400g can chopped tomatoes
425g can chickpeas, drained and rinsed
1 tablespoon soft brown sugar
1 pint (600ml) hot vegetable stock
Salt and pepper
Torn coriander leaves to garnish
Pre-heat slow cooker
Heat oil in a frying pan, add the onion and fry until
Lightly browned. Add diced carrots and parsnips and fry for a further 2 to 3 mins.
Stir in the ginger, fennel, turmeric and paprika.
Add the canned tomatoes, chickpeas, sugar, and plenty of salt and pepper.
Bring to the boil then transfer to the warmed slow cooker.
Stir in the hot stock.
Cover with lid and cook on low for 4 to 5 hours
Until the vegetables are tender.
Serve and garnish with the coriander
With rice or just pitta bread.
This is SO tasty and filling. And a real doddle to knock together.
Serves 4
Prep. 15 mins
Cook. 4 to 5 hours slow cooker on low
1 tablespoon olive oil
1 large onion, chopped
2 small parsnips, diced
2 carrots, diced
2’’ piece of fresh root ginger, finely chopped
1 teaspoon fennel seeds, roughly crushed
1 teaspoon tumeric
2 teaspoons paprika
400g can chopped tomatoes
425g can chickpeas, drained and rinsed
1 tablespoon soft brown sugar
1 pint (600ml) hot vegetable stock
Salt and pepper
Torn coriander leaves to garnish
Pre-heat slow cooker
Heat oil in a frying pan, add the onion and fry until
Lightly browned. Add diced carrots and parsnips and fry for a further 2 to 3 mins.
Stir in the ginger, fennel, turmeric and paprika.
Add the canned tomatoes, chickpeas, sugar, and plenty of salt and pepper.
Bring to the boil then transfer to the warmed slow cooker.
Stir in the hot stock.
Cover with lid and cook on low for 4 to 5 hours
Until the vegetables are tender.
Serve and garnish with the coriander
With rice or just pitta bread.
This is SO tasty and filling. And a real doddle to knock together.
Short of an idea for something to eat (the following day) I came across a half empty pack of black eyed beans. I searched and found this simple recipe.
Ingredients:
Directions:
Rinse and soak the black-eye beans in a bowl of water overnight.
Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.
When I was making it I was thinking ' well this doesn't look very promising' but in fact it turned out to be a cracking little meal.
Just the beans on their own were enough ( I used 250g of beans) but a smaller amount of beans with some stir fried chicken or even a nice crunchy side salad would add a little more variety.
Ingredients:
- 150 g black-eyed peas
- 3 tablespoons vegetable oil
- 2 medium onions, sliced
- 1 teaspoon fresh gingerroot, finely chopped
- 1 teaspoon fresh garlic, crushed
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 150 ml water
- 2 green chilies
- fresh coriander leaves
- 1 tablespoon lemon juice
Directions:
Rinse and soak the black-eye beans in a bowl of water overnight.
Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.
When I was making it I was thinking ' well this doesn't look very promising' but in fact it turned out to be a cracking little meal.
Just the beans on their own were enough ( I used 250g of beans) but a smaller amount of beans with some stir fried chicken or even a nice crunchy side salad would add a little more variety.
