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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....
Daniel.. Did you try this recipe yet? It is delicious!
Yes miss []
Quote from: Karen W. on 30/07/2008 14:10:01Rosalind...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 PORKFor 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.
*sigh* This thread is not making it very easy to stick to my diet. That apple cake recipe looks sooooo good!
That sounds good Rosalind!
just for Kadie, who likes pears and of course also for Karen - the resident cordon-bleu chef of distinctionand for anyone else that loooooooves, well, simply good food []Pear cakenow, 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 / pearsNow, 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 betweentwoadd 50g good quality melted chocolate carefully to one of the bowlsbeat 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 glossy150g 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 softadd 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 togetherput 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 cake4 pears, peeled cored and cooked soft in a little waterTake 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!!! [] []
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.
Quote from: rosalind dna on 30/07/2008 18:08:15The 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. It sounds good Rosalind do you use any Garlic in it?
Mirage give it a try and surprise your mum.
Quote from: rosalind dna on 30/07/2008 18:08:15Mirage give it a try and surprise your mum. Which one though []Mind you, my mum would be surprised if I popped a pizza in the oven for everyone []
Quote from: Mirage on 31/07/2008 16:34:06Quote from: rosalind dna on 30/07/2008 18:08:15Mirage give it a try and surprise your mum. Which one though []Mind you, my mum would be surprised if I popped a pizza in the oven for everyone []Daniel Have another read of the thread and print off some of the recipes that interest you, I hope that if you get stuck we will help you out.