C'mon, give us you recipes

[Raging Squirrel]

Key Lime Pie

1 x packet of digestives
2/3 pack of unsalted butter
1 x tin of condensed milk
1 x tub of double cream
2 x limes

smash the biscuits up, melt the butter and add it to the biscuits and pack into the bottom of a non-stick tin

mix the cream and condensed milk with electric whisk, add the juice of the 2 limes and mix until thick and peaky.

spread ontop of the cooled biscuit base, and grate some lime zest on top and put it in the fridge for a couple of hours to set.

optional - you can put some crystalised ginger in there for a sugar kick and some extra flavour.

 

[Deleted member 20519]

Beef Lasagne

1) Go to Morissons
2) Buy Beef Lasagne
3) Put it in microwave for 4 minutes
4) Take it out of the microwave
5) Eat.

I don't know very many recipes I'm afraid but this one is always delicious.

 

[Matthew_T]

Beef Lasagne

1) Go to Morissons
2) Buy Beef Lasagne
3) Put it in microwave for 4 minutes
4) Take it out of the microwave
5) Eat.

I don't know very many recipes I'm afraid but this one is always delicious.

It is supposed to be dessert recipes.

 

[Deleted member 20519]

It is supposed to be dessert recipes.

Didn't know that, it can be eaten as desert though. It's brilliant after you've had some of my Lasagne too. The lasagne and lasagne go great together.

 

[Archie_tect]

Custard: good
Jello: good: cake: good
Mince: good

 

[Deleted member 20519]

Custard: good
Jello: good: cake: good
Mince: good

 

[buddha]

This is a very easy, and very delicious carrot cake recipe. So good, that I've had to make it for the 2nd time in 2 weeks (I think my fridge is haunted with a cake eating ghost ...)
The only alteration I made is to use self raising flour instead of plain, which makes it a little lighter, which I prefer.

 

[Arch]

Didn't know that, it can be eaten as desert though. It's brilliant after you've had some of my Lasagne too. The lasagne and lasagne go great together.

Have you read the Fall and Rise of Reginald Perrin?

 

[Matthew_T]

Easy chocolate cheese cake

2x 200gtubs of soft cheese (I use tesco own)
400ml double cream
3tbsp caster sugar
Dry biscuits (I love using maryland double Choc cookies)
50g butter (I use unsalted)
1 heaped tbsp cocoa powder
2x Cadbury flakes


Method.

For the base

-Melt the butter in the microwave
- crush the biscuits
- lightly butter the cake tin ( I use one with. Removable bottom for ease of removing the cake)
- mix crushed biscuits and melted butter thoroughly ( I use a food processor)
- place mix in tin and spread evenly and firm it down then place in fridge while making the topping

For the top

- in a mixing bowl pour in the cream and caster sugar. Mix cocoa powder with a little water and add to cream and whisk until soft peaks Are formed. The more air you get the creamier the cheesecake will be
- in another mixing bowl add the 2 tubs of soft cheese and whisk until creamy
- then fold the cream mix into the cheese
- pour mix into the tin and spread evenly.
- crush the flakes and sprinkle over the top. Then leave in fridge for minimum 2hours to set

Okay I have made this today. I have only just put it in the fridge but it seems very sloppy (runny). I made it to the letter, used the right amount of ingredients, but it still seems too runny (my parents' opinion).
The cocoa I used was ASDA Cocoa which was the most cocoa like I could get, I mixed is with a little water to make a paste and mixed the misture until it was creamy (couldnt tell soft peaks). Added it to the cheese, and poured the misture into the base (used Maryland Double Chip and butter).
I have also used a spring form tin as I didnt have a smoothed edge one with a removable inside.

2 hours will tell if I have dont it right.

 

[Arch]

Cheese cake can be very sloppy before chilling, so... chill out!

And actually, you know what? It doesn't matter if it's a little bit soft when you serve it. You'll be eating it with a spoon or fork anyway, so if it's bit soft, just enjoy the flavour!

 

[Deleted member 20519]

Cheese cake can be very sloppy before chilling, so... chill out!

And actually, you know what? It doesn't matter if it's a little bit soft when you serve it. You'll be eating it with a spoon or fork anyway, so if it's bit soft, just enjoy the flavour!

I've made chesscake before and didn't chill it for long enough, it totally didn't fall apart

 

[SatNavSaysStraightOn]

Have a lovely healthy chocolate brownie recipe and a fantastic (& unhealthy) chocolate nutella brownie recipe as well if that's any good?

http://www.nomeatathlete.com/black-bean-brownies/ - healthy brownies, can be done with most beans...

unhealthy nutella recipe...

(hoping it does not break any copyright's - magazine is now out of production, but if the attachment disappears and you want the nutella brownie recipe, PM me your email address and I will send...)

 

[annedonnelly]

From Chris Evan's wife some very nice ginger cookies:

350g Self raising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
200g caster sugar
115g unsalted butter
85g golden syrup
1 medium egg, beaten
35g crystallised stem ginger
3 baking trays greased with butter


- Pre-heat oven to 170 degrees celsius
- Gently melt the butter and golden syrup in a pan and then set aside to cool
- Whist this is cooling, sift the flour, ground ginger, bicarbonate of soda and sugar into a mixing bowl
- Add the butter/ golden syrup mixture, beaten egg and stem ginger and mix with a wooden spoon until completely combined (Tash used her hands in the end!)
- Divide into 24 small balls (Tash roughly weighed them so each biscuit would turn out roughly the same size)
- Space them quite far apart on the baking trays and put in the pre-heated oven for 15-20 mins, until golden brown
- Leave to cool completely on a cooling rack
- Store in an airtight container

They've proved very popular when I've made them

 

[Reece]

Yeah can seem it. I've never had one turn out sloppy in the end after chilling though. I've just made one today, will upload a pic when it's out the tin.

 

[Matthew_T]

Yeah can seem it. I've never had one turn out sloppy in the end after chilling though. I've just made one today, will upload a pic when it's out the tin.

Well I have touched it with a spoon at the 1hour mark and it seems to be sticking to the spoon (right terminology?). It does seem to be wobbly in the middle though. I will see how it is after the main, and if inedible then I might just claim I have made a chocolate yogourt with a cookie biscuit.