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 FOOD - Recipes

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jeanie
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PostSubject: FOOD - Recipes   Sat Jun 23, 2012 5:19 am

Its a new forum so here is a couple of new recipes to kick off the food section. For those who are in summer or those of us heading towards it enjoy Laughing

SELF CRUSTING QUICHE


1/4 cup melted butter
1/2 cup of milk
1 small onion
1/2 cup self raising flour
3 eggs - lightly beaten
1 cup of grated cheese
1 cup of corn & ham

Mix together all ingredients. Pour into dish & cook 45 minutes - 1 hour in a moderate oven about 180. Serve with salad.

Other ingredients have put in to quiche.

Cooked spinach
Asparagus
Grated carrot, zuccini.
Replace ham with cooked bacon or cooked sausage like frankfurter.

Barbaque Bananas & chocolate


Bananas
Chocolate squares
Tin Foil.

Leaving banana skins on put a slit in banana and insert chocolate squares. Wrapp in tin foil and put on barbaque.
Heat until banana warm and chocolate melted. Serve.

Quick and easy dessert that the kids will love and adults too. Can be done in your oven through winter.

Bon Appetit!


Rolling Eyes





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jeanie
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PostSubject: Potato & Bacon Scones   Thu Jun 28, 2012 3:22 am




1 cup of cooked soft mashed potatoe
2-3 rashers rindless bacon, diced
1 1/2 cups self-raising flour
1/4 teaspoon of baking soda
1/4 cup of parmesan cheese
2 tblsp chopped fresh parsley
2 eggs lightly beaten
1/4 cup milk
2 tblsp additional grated parmesan cheese

1) Cook the potatoes.

2) Pan fry the bacon until crisp.

3) Sift the flour and baking soda together into a bowl. Gently mix through the potatoes, bacon, parmesan & parsley, & make a well in the centre.

4) Beat the egg & milk together & pour into the well. Use a knife to mix to a soft dough. Add more milk if necessary (the amount of milk required depends on the softness of the mashed potato).

5) Turn the dough onto a lightly floured surface. Knead lightly until smooth, roll or pat out to about 2.5cm-3-cm thickness & cut into 4-cm circles or squares.

6) Transfer to a baking paper-covered oven tray. Brush the tops with a little milk & sprinkle the extra parmesan evenly over the scones.

7) Bake towards the top of a 220C Coven for 12 - 15 minutes until well risen & golden brown.

Serve warm and lightly buttered.


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jeanie
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PostSubject: Honey Bubble Slice   Thu Jun 28, 2012 4:31 am



125g butter or margarine
2 tablespoons honey
1 cup white sugar
2 cups rice bubble cereal

Coat a sponge roll tin, about 20cm x 30cm, with non-stick baking spray.

Place the butter, honey & sugar in a medium-sized saucepan. Stir over a medium-high heat until it boils. Turn down the heat, but keep the mixture just boiling for 5 minutes. Remove from heat & stir in the rice bubbles.

Press into the prepared sponge-roll tin & leave to set. Mark into squares when it is cool but not completely set.

When completely cold remove from the tin & cut along the marks. Store in an airtight container.
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jeanie
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PostSubject: From the Kitchen    Tue Jul 10, 2012 10:57 pm

Nestle Highlander Caramel Slice





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Cooking time 20 minitues.

Base:
1 cup of flour
1 teaspoon baking powder
1 cup coconut
1 cup brown sugar
125g butter, melted

Filling
1 can Highlander Condensed Milk
2 tablespoons golden syrup
1 tablespoon butter


Topping
200 grams Cooking Chocolate
broken into pieces

Preheat oven to 180C. Grease the base and sides of a 20cm x 30cm sponge roll tin.

Prepare base. Combine the flour, baking powder, coconut and brown sugar in a bowl. Stir in melted butter. Press into the tin. Bake in the preheated oven for 10 minutes.

While the base is cooking, prepare the filling. Combine the condensed milk, golden syrup and butter in small saucepan. Cook over a moderate heat, stirring constantly, until boiling. Continue to cook, stirring, for 5 minutes. Spread over the base. Return to the oven for a further 10 minutes. Place on a rack to cool.

Prepare topping. Place the chocolate in a bowl. Bring a small quantity of water to the boil in a saucepan, remove from the heat and place the bowl of chocolate firmly on top. Stir while the chocolate melts. Spread the chocolate over the filling. Chill until the chocolate is set. Cut into slices using a warm knife.
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Chancey
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PostSubject: Re: FOOD - Recipes   Sat Jul 14, 2012 9:48 am

Wow thanks for posting those, I am gonna try some of those.
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jeanie
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PostSubject: Winter Warmer Crockpot/Slower Cooker Recipe   Sun Jul 15, 2012 4:01 am

SLOW COOKED LEG OF LAMB

1 pkt Maggi Brown Onion Gravy
1 cup red wine
1 tpsp Dijon mustart
1 tbsp honey
1 tsp chopped rosemary leaves
2 kg leg of lamb, bone in

1) Set the slow cooker to low.
2) Combine brown onion gravy with red wine, dijon mustard honey & rosemary.
3) Add to the slow cooker by pouring over meat.
4) Cook on low for 6-8 hours, basting occasionally.
5) Slice lamb into large chunks & serve with veges.

You can make gravy out of juice by adding flour and water if needed and turn to high and cook for 20 minutes.
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jeanie
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PostSubject: Avocado & Bacon Muffins    Mon Jul 23, 2012 6:52 pm





2 Cups Flour
4 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
pinch cayenne pepper
1 Cup (100g) grated tasty cheese
4 spring onions
3 rashers bacon

75g butter
1 egg
1 cup milk
1 avocado
about 1 tsp lemon juice


Sieve the first four (dry) ingredients into a large bowl. Add the cayenne pepper, grated cheese & chopped spring onion, & stir to combine.

Chop the bacon finely & cook in a frypan or under the grill until crisp. Keep the bacon drippings.

Melt butter, add the egg, milk & bacon drippings & beat to combine. Halve the avocado, scoop out the flesh with a dessert or tablespoon, then cut the flesh into 7mm cubes. Sprinkle with lemon juice to stop them from browning. Add to the liquid mixture.

Add the bacon to the liquid ingredients & fold both mixtures together. Stir only to dampen the flour.

Spray 12 medium pans with Chef Mate non-stick spray. Put about 1/4 cup in each muffin cup.

Bake at 200C for about 10 mins, or until the muffins spring back when pressed lightly in the centre.

Serve always warm as fingerfood with drinks, or as the main part of lunch.
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PostSubject: Date & Walnut Loaf   Fri Aug 03, 2012 5:48 am




2 cups of pitted dates
1 1/2 tsp salt
1 1/2 cups of sugar
1/4 cup of oil
3 large eggs
1 cup of chopped walnuts
3 cups (420g) self raising flour
Optional Extras:
finely grated rind of lemon or orange
1 tsp vanilla essence
2 tsp mixed spice
a few drops of orange oil or use juice from the orange

So far I have used the optional extras and recomend that you put those in as they really make the loaf.

Heat oven to 180C.

Put dates in a pot large enough to mix all the ingredients. Add 3 cups of water, bring to the boil and simmer for 4-5 minitues, squashing the dates and breaking them up. Turn off the heat as soon as the dates have broken up , then stand the pot in a sink of cold water to cool.

While the date mixture is still fairly hot, add the salt, sugar and oil and stir until the sugar dissolves. Add as many of the optional extra ingredients as you like. While you wait for the mixture to cool down further, break the eggs into a small bowl and beat or whisk until combined.

When the date mixture has cooled to room temperature, stir in the eggs and walnuts. Using a fork, stir the flour in its large container to aerate it before spooning the required amount into the date mixture. Fold, without stirring more than necessary.

Coat the insides of two loaf tins with non stick spray.

Bake in the centre of the oven for 45-60 mins or until a skewer poked into the centre of each loaf comes out clean.

Remove from oven and cool on a rack. Remove from tins once firm enough to handle and keep shape.

Serve with butter or cream cheese.

This recipe freezes well.
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jeanie
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PostSubject: Pineapple Carrot Cake with Cream Cheese Icing    Wed Aug 15, 2012 6:26 am










For a 23cm cake:
1 cup wholemeal flour
1 cup standard (plain) flour
1 cup sugar
2 tsp cinnamon
1 1/2 tsp baking soda
1 tsp salt
1/2 chopped walnuts
2 cups grated carrot
3 large eggs
1 cup canola oil
1 tsp vamilla essence
225g can crushed pineapple

Heat oven to 160C (150C fanbake) with the rack just below the middle. Line the sides and bottom of a 23cm baking pan with baking paper.

In a large bowl mix the first eight ingredients.

In another bowl, beat the eggs, oil, vanilla and pineapple (including liquid) with a fork.

Stir both mixtures together, mixing until just combined.

Pour the cake mixture into the prepared tin, leveling the top.

Bake for about 45 minutes until the centre feels firm and a skewer in the middle comes out clean. Leave to stand for five minutes before removing from the pan. When cold, ice with Cream Cheese icing.

Cream Cheese Icing:
2 Tbsp cream cheese
2 Tbsp room temperature butter
1/2 tsp vanilla essence
2 cups icing sugar

Beat the cream cheese, the soft (but not melted) butter, vanilla and icing sugar together until creamy. Spread over the cooled cake.
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PostSubject: Afghan Biscuits    Tue Sep 11, 2012 5:58 am

This ones for Alexander!





200g butter
1/2 cup sugar
1 1/4 cups plain baking flour
1/4 cup cocoa
2 cups cornflakes

Cream butter and sugar until light and fluffy. Sift flour and cocoa. Stir into creamed mixture. Fold in cornflakes (I like to crush the corn flakes but not too fine). Spoon mounds of mixture onto a greased overn tray. Gently pressing together. Bake at 180C for 15 minutes or until set. When cold ice with chocolate icing and decorate with a walnut if desired. Makes about 20
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PostSubject: This ones for Alexander Cheese cake King!   Tue Dec 11, 2012 11:58 pm

Maple Pecan Cheese Cake - chilled

185g gingernut biscuits
60g butter, melted

Filling:

3 teaspoons gelatine
1/4 cup (60ml) water
500g cream cheese, softened
1/3 cup (55g) firmly packed brown sugar
300m cream
1/2 cup (125ml) maple syrup

Topping:

1 1/4 cups (175g) pecan nuts, chopped charsely
2 tablespoons maple syrup

1) Grease deep 19cm square cake pan; line base and sides with two sheets baking paper, extending paper 5cm above edges of pan.

2) Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan; refrigerate for 30 mis.

3) Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Cool 5 mins.

4) Beat cheese and sugar in medium bowl with electric mixer until smooth; beat in cream and maple syrup. Stir in gelatine mixture.

5) Pour filling mixture into pan; refrigerate overnight.

6) Make topping.

7) Serve cheesecake sprinkled with topping.

Topping:

Preheat oven to 240C/220C fan-forced. Combine nuts and maple syrup in small bowl; spread mixture onto greased oven tray. Roast 10 mins or until brown lightly; cool.

Serves 12 or one Alexander with a slice going to Wyeth.

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Kattieee
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PostSubject: Re: FOOD - Recipes   Sat Dec 15, 2012 6:37 am

Woah, it's looking delicious. It really made me hungry lol.
Think I'm going to try something out when I have the time Smile looks great.
Oh cheesecake. Perhaps that lol. Never ate it :/ What a shame haha.
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PostSubject: Pineapple and Coconut Cheese Cake    Sun Jan 27, 2013 4:03 pm

Base:
180g coconu macaroons or similar biscuit
60g butter melted

Filling:
1 1/2 teaspoons gelatine
2 tablespoons water
250g cream cheese, softened
1/4 cup (55g) caster sugar
1 cup (250ml) cream
1/4 cup (60ml) Malibu

Topping:

1 cup (250ml) pineapple juice
1/4 small pineapple (225g)

1) Grease container with removable base.

2) Process macaroons until fine. Add melted butter; process until combined. Press mixture into container. Place back in refridgerator for 30 minutues.

3) Make filling by sprinkling gelatine over the water in a small heatproof jug; stand jug in saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

4) Beat cheese and sugar in small bowl with electric mixer until smooth; beat in cream. Stir in Malibu and gelatine mixture. Divide mixture over bases; refrigerate overnight.

5) Make Pineapple Topping.

6) Server Cheesecake topped with pineapple and juice.

Pineapple Topping:
Combine juice and pineapple in medium frying pan; simmer, about 10 mins or until pineapple is soft. Remove pineapple from juice; simmer juice about 5 minutes or until thickened slightly. Cool.

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jeanie
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PostSubject: What to do with surplus fruit and vege!   Mon Mar 11, 2013 5:12 pm

Summers coming to an end and if like our grandparents I might have had a garden full of fruit and vegetables ready for picking. In the not so long ago older days there would be a lot of bottling, pickling and freezing going on to have supplies to get through the winter.

Well being time poor I just grow me roses so the next best thing if your wanting to try some of the ways of the past is to head out to your local berry fruit farm and pick your own or buy some of their frozen stock.

So off I headed to pick me blackberries, Strawberries and boysenberries. I got there and it was blazing hot so I went in to check out the store and prices and found no different in picking my own or buying frozen ones. As it was for jam there was no contest and I bought three packets of different berries and then sat down to try one of their berry made ice creams. The most stress free berry picking I have ever done!

Later that evening I made the following jam:

BLACKBERRY & APPLE JAM


450g (1lb) cooking apple, peeled, cored & diced
2tbsp lemon juice
450g (1lb) blackberries
600g (1lb4oz) sugar
3tbsp blackberry liqueur (optional)
a knob of butter

1) Bring the apples & 150ml (1/4 pint) water to the boil in a preserving pan or large, heavy-based saucepan. Can gently for 5 minutes until soft. Add the lemon juice & berries & simmer for 5 minutes or until the berries begin to break up.

2) Add the sugar, stirring until all the sugar dissolves. Stir in the butter & bring to the boil. Boil rapidly for about 15 minutes until setting point is reached. Stir in the liqueur, if using.

3) Remove any scum with a slotted spoon. Leave to cool for 15 minutes, then pot & cover.

Don't forget to sterilize your jars before putting the jam in.

Preparation time about 10 mins, cooking time in total about 25 mins. Makes about approximately 5 to 6 375ml jars of jam. (picture to come later)
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PostSubject: Pizza Anyone!   Wed Apr 17, 2013 3:47 am

Homemade pizza is the best. So thought I would share this one. Toppings are entirely up to you and I do love this base as its quite different to what you would get in a pizza shop.

Its more like a scone base and melts in your mouth.

To make a large pizza base:

2 cups flour
4 teaspoons Baking Powder
1 teaspoon salt
6 table spoons of butter
Milk to mix.



1) Sift dry ingredients.
2) Rub in butter until it sort of looks like fine bread crumbs.
3) Mix to a stiff dough.

Bake @ 400 F for about 20 minutes

The toppings I used on this pizza are:

Finely chopped onion, mushroom, tomato sauce spread on bottom, one small can of spagetti, salami, frankfurter sausage sprinkled with cheese and basil and oregano.






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