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Author Topic: Want to learn to cook with Daniel?  (Read 17117 times)

Offline Karen W.

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Want to learn to cook with Daniel?
« Reply #25 on: 03/10/2007 21:50:21 »
I bet she is a good cook!

Are you moving home for a bit Daniel? I hope everything is OK?
 

Offline Mirage

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« Reply #26 on: 03/10/2007 21:55:17 »
I bet she is a good cook!

She has her moments ;)

Yeah, I'm moving home because I need to sort out my finances, but also it will help me to find a new and better job :) 
 

Offline Karen W.

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« Reply #27 on: 03/10/2007 22:02:43 »
I bet she is a good cook!

Oh I hope things work out good then!

She has her moments ;)

Yeah, I'm moving home because I need to sort out my finances, but also it will help me to find a new and better job :) 
 

Offline Alandriel

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« Reply #28 on: 09/10/2007 14:14:28 »
just for Kadie, who likes pears and of course also for Karen - the resident cordon-bleu chef of distinction

and for anyone else that loooooooves, well, simply good food  ;D


Pear cake
now, in my native Switzerland this masterpiece is actually called (take a deep breath)
Van Ribbecks Birnentraum - which roughly translates as Mr. Van Ribbeck once had a dream.... about birnen / pears

Now, I don't do imperial or other weird measurements; with conversions you're on your own  ;)

  • mix 125g castor sugar, 6 egg yolks (ohhh the arteries love that) and grated peel of 1/2 lemon (use unwaxed organic and even then scrub it really good) Mix and blend it all together until the mixture changes to a very light colour, then divide the mixture evenly betweentwo
  • add 50g good quality melted chocolate carefully to one of the bowls
  • beat together until very stiff 6 egg whites, 1 pinch of salt, 1 pinch of baking powder. Add 2 spoons of sugar and continue beating for a little while longer. The mix goes really glossy
  • 150g flour
  • take half of the stiff egg white and half of the flour and divide them again between the two bowls, fold the individual mixtures together carefully.
  • first fill the dark (chocolate mix) into your round cake tin, then put two layers of baking paper cut to size on top, followed by the white layer. They bake together

The recipe is for a round cake form of approx 24cm diameter. Grease and flour the tin well or cover with baking paper.
Bake approx 40mins at 180C.

Filling:

  • mix 2 eggyolk, 100g sugar, 1 teaspon vanilla sugar until creamy, light and soft
  • add to that 1/2 lemon, juice and grated peel; 300 g double cream or creme freche if you preferr, 2-3 tablespoons pear liquor if you have but which you can also leave out. Mix together
  • put 4 leaves of good quality gelatine in cold water for 5 minutes, then squeeze the water out gently then add to the above mixture. That makes the filling cream.
  • blend together 2dl whipped cream + 2 stiff egg whites and fold into the above mixture. Put into the fridge until just before use on the cooled cake
  • 4 pears, peeled cored and cooked soft in a little water


Take the cool cake and separate the layers carefully.
Cut the 'white' layer into halves with a wire cutter and put the base layer down.
Cover with 1/3 of the filling cream, then add the dark cake layer.
Put the cooked pears on top of the dark layer and cover with another 1/3 of the filling cream.
Put the final layer of cake on top.
The remaining cream filling spread along the outside of the cake and then gently press roasted flaked almonds into it.
Refrigerate to set for approx. 3 hours.


It's well worth the effort!!!  ;D ;D
« Last Edit: 09/10/2007 14:16:13 by Alandriel »
 

Offline Karen W.

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« Reply #29 on: 09/10/2007 16:13:05 »
YAYYYYYYYYYYY! YUMMMMMMY!
 

Offline Carolyn

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« Reply #30 on: 09/10/2007 17:02:41 »
Your pear cake sounds delish!  If I EVER allow myself to eat cake again I'm going to give it a try.  Possibly for the holidays.
 

Offline Mirage

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« Reply #31 on: 09/10/2007 17:11:40 »
Your pear cake sounds delish!  If I EVER allow myself to eat cake again I'm going to give it a try.  Possibly for the holidays.

It has fruit in it, fruit is good for you, well that's my logic  ;)
 

Offline Carolyn

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« Reply #32 on: 09/10/2007 17:13:44 »
HAHAHA.  I wonder if my scales will buy that.

That logic is as good as broken cookies have no calories because they all fell out.
 

Offline Mirage

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« Reply #33 on: 09/10/2007 17:22:49 »
HAHAHA.  I wonder if my scales will buy that.

That logic is as good as broken cookies have no calories because they all fell out.

Oh, I like that one :)
 

Offline Karen W.

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« Reply #34 on: 10/10/2007 13:16:01 »
These are both wine recipes from my great Grandma!


Black berry wine (no.1)

Wash lightly and cover your black berries with cold water. Crush the

berries well with a wooden spoon or masher. Let stand 24 hours then strain

and to 1 gallon of juice put 3 lbs of common brown sugar. Then put into

wide mouthed jars for several days. Carefully skimming off the skum that

will rise to the top. Put in several sheets of brown paper and let it

remain in it for 3 days. Then Skim off the top again and pour it through a

funnel into your cask or flask! Leave it there remaining undisturbed  until

March, then strain again and bottle.(this is assuming you pick the berries

mid to late summer.) so about 6 to 7 months standing untouched!It just

depends on your season. Here I can pick black berries even now and it is

October but they are going fast!

« Last Edit: 10/10/2007 13:50:41 by Karen W. »
 

Offline Karen W.

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« Reply #35 on: 10/10/2007 13:45:10 »
Blackberry wine (no.2)

Berries should be ripe and plump. Put them into a wood or stone vessel with a tap. Pour

on sufficient boiling water to cover. Then when cool enough to bear your hand,bruise well

until all the berries are broken. Cover up and let stand until berries begin to rise up

to the top, which occurs in 3 or 4 days. Then draw off the clear juice into another

vessel and add 1 Lb.sugar to every 10 quarts of the liquid and stir thoroughly.

Let stand 6 to 10 days in first vessel with top, then drain off through a jelly bag.

Steep 4 ounces in a glass using a pint of lime, for 12 hours. Boil it over a slow fire

until all is dissolved, then pour it into a gallon of the berry juice and give them both

a boil together, and pour all into the vessel and let stand a few days to ferment and

settle down. oh, keep it in a dry cool place!
 

Offline Karen W.

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« Reply #36 on: 16/10/2007 05:28:12 »
new recipe Daniel.. easy one and real good!

Apple cake

C. Oil
2 Eggs
2 C. Sugar
tablespoon Salt
2 Tablespoon Vanilla
4 cups sliced apples.


Beat together until blended add sliced Apples
And let stand for a few minutes.

Add 2 C. flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 C. chopped nuts if desired

Bake 40 minutes at 350 degrees
In a greased and floured 9x13 pan or 2 small pans

Frosting

1 tub cream cheese mixed with powdered sugar to taste, will be thick! Using a small amount of orange juice add a drizzle into cream cheese mixture mix well then add more if its still to thick.. just enough to make a good frosting consistency. You to make it moist and creamy enough to spread! Whip until creamy! Then spread..onto cake
« Last Edit: 30/07/2008 17:49:14 by Karen W. »
 

Offline Karen W.

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« Reply #37 on: 30/07/2008 11:12:49 »
Daniel.. Did you try this recipe yet? It is delicious!
 

Offline rosalind dna

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« Reply #38 on: 30/07/2008 11:52:53 »
Daniel.. Did you try this recipe yet? It is delicious!

Karen, who's Daniel, I have not seen him on TNS or is it part of a US TV prog?

Also I've got my mum's recipe book, later on I'll post a couple.
 

Offline Karen W.

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« Reply #39 on: 30/07/2008 14:10:01 »
Rosalind...Daniel is Mirage..I started this thread to give him easy good recipes he could make with little effort that he could woo the girlies with as I recall!!!  feel free to add more.. look for easy good recipes that will make the girls swoon at his feet! LoL....
« Last Edit: 30/07/2008 17:44:10 by Karen W. »
 

Offline rosalind dna

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« Reply #40 on: 30/07/2008 15:07:19 »
Rosalind...Danil is Mirage..I started this thread to give him easy good recipes he could make with little effort that he could woothe girlies wih as I recall!!!  feel free to add more.. look for easy good recipes that will make the girls swoon at his feet! LoL....

Karen thanks and I have found 3 good but easy to prepare and cook recipes, one from my SiL and 2 from Mum's recipe book, I treasure that. Also some of the recipes might seem a bit old-fashioned but Mum did start her recipe book at the end of WW2.

------------------------

SWEET and SOUR PORK
For four people use four pork chops and remove some of the fat.

Cook until tender 1lb of carrots sliced in unsalted water but add a good piece of butter and two or three lumps of sugar, cook without a lid until all the water has evaporated.

Mix together two teaspoons of cornflour, three tablespoons of white wine vinegar, salt and pepper, two teaspoons of sugar, a wineglass of sherry, one tablespoon of soy sauce.

Beat up a small egg and add half this mixture to it and dip each chop into it and fry quickly on both sides in shallow oil.
Reduce heat and continue cooking slowly until the chops are brown and tender.
Put them on a hot serving dish on top of the cooked carrots, reserving a few pieces of carrot for garnishing.

Into the remainder of the sauce put about an ounce of chopped pickles and 1/4 pint of stock and add to the pan and cook gently, stirring all the time, over the meat before garnishing with the carrot slices and chopped parsley.   


 

Offline rosalind dna

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« Reply #41 on: 30/07/2008 15:09:22 »
FISH CURRY

Fry onion and garlic until soft not brown.

Add tins chopped Tomato, Wine Vinegar, Cayenne Pepper,
Paprika, (2 3) Cardamom pods, and fresh Coriander.

Chop celery or fennel or similar vegetable.

Put layers of fish and fennel and sauce in casserole.

Cook for 35 minutes at Gas 5.

Fish; Cod, Ling, Sea Bream, etc;
Note;Only fry onions but not all of the vegetables;

--------------------------------------

LIVER WITH CIDER                                   
(per head)

1 Slice Liver       

2 Rashers Bacon

1 Small Onion

1 Tomato

Mixed Spice and Ginger and Flour
                                     ______________________

Dust liver with spice and ginger.

Roll in seasoned flour.

Leave for an hour.

Bake (fry) the bacon rolls in casserole till crisp, then the onions and tomato.

Fry liver on both sides.

Simmer all together in oven covered with cider.




 

Offline Mirage

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« Reply #42 on: 30/07/2008 17:19:22 »
Daniel.. Did you try this recipe yet? It is delicious!

I haven't I'm afraid, I've fallen into the bad habit of just eating my mums cooking ;)
Will have to try soon though :)
 

Offline Karen W.

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« Reply #43 on: 30/07/2008 17:24:05 »
Shame on you! Now go make your Mum a cake! LOL!
 

Offline Mirage

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« Reply #44 on: 30/07/2008 17:27:33 »
Yes miss ;)
 

Offline Carolyn

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« Reply #45 on: 30/07/2008 17:36:57 »
*sigh* This thread is not making it very easy to stick to my diet.  That apple cake recipe looks sooooo good!
 

Offline Karen W.

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« Reply #46 on: 30/07/2008 17:41:08 »
Yes miss ;)

 LOL.. I need to write you out some more easy ones.. Did I give you the chicken avacodo stir fry recipe?

Sorry Carolyn!
 

Offline Karen W.

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« Reply #47 on: 30/07/2008 17:47:24 »
Rosalind...Danil is Mirage..I started this thread to give him easy good recipes he could make with little effort that he could woothe girlies wih as I recall!!!  feel free to add more.. look for easy good recipes that will make the girls swoon at his feet! LoL....

Karen thanks and I have found 3 good but easy to prepare and cook recipes, one from my SiL and 2 from Mum's recipe book, I treasure that. Also some of the recipes might seem a bit old-fashioned but Mum did start her recipe book at the end of WW2.

------------------------

SWEET and SOUR PORK
For four people use four pork chops and remove some of the fat.

Cook until tender 1lb of carrots sliced in unsalted water but add a good piece of butter and two or three lumps of sugar, cook without a lid until all the water has evaporated.

Mix together two teaspoons of cornflour, three tablespoons of white wine vinegar, salt and pepper, two teaspoons of sugar, a wineglass of sherry, one tablespoon of soy sauce.

Beat up a small egg and add half this mixture to it and dip each chop into it and fry quickly on both sides in shallow oil.
Reduce heat and continue cooking slowly until the chops are brown and tender.
Put them on a hot serving dish on top of the cooked carrots, reserving a few pieces of carrot for garnishing.

Into the remainder of the sauce put about an ounce of chopped pickles and 1/4 pint of stock and add to the pan and cook gently, stirring all the time, over the meat before garnishing with the carrot slices and chopped parsley.   




Nice recipes Rosalind.. Thanks for adding to the thread!
 

Offline Karen W.

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« Reply #48 on: 30/07/2008 17:51:43 »
*sigh* This thread is not making it very easy to stick to my diet.  That apple cake recipe looks sooooo good!

It is the best tasting fresh apple cake I have ever had.. It cooks really funky.. looks all bubbly bumpy and weird but it is really good...
 

Offline rosalind dna

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« Reply #49 on: 30/07/2008 18:08:15 »
The next time that I do roast a whole chicken for myself to last for a week.

I'll buy one apple that I'll core then stuff the middle with some fresh root ginger then stuff that into the middle of the chicken to give it an extra tang.

Also I usually put some of my own hone-grown bay leaves underneath the skin with some lemon too.

Mirage give it a try and surprise your mum.
 

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« Reply #49 on: 30/07/2008 18:08:15 »

 

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