Your cooking recipes...hints and tips.
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22-09-2012, 05:18 PM
RE: Your cooking recipes...hints and tips.
(22-09-2012 04:56 PM)ABC Wrote:  One of my favourite dishes is roasted vegetables. Any kind will do, whatever you happen to have in the fridge just as long as it's not too high in water content. I usually use carrots, bell peppers, potatoes, broccoli, green beans, onions. I cut it up in little pieces (1 inch), you could add salt if you wanted (I don't think it needs any though since the vinegar add a lot of flavour) mix up oil, balsamic vinegar, some crushed red pepper and whatever herbs I happen to have in a bowl, pour that over the veggies, spread them out on a baking sheet and put it in the oven on about 400F or 200C for an hour. Voilá, easy and very tasty meal.

If I have guests I serve chicken with it, simple boneless chicken breasts, grilled. Take a small frying pan, cook some onions till browned, add a few spoonfuls of good apricot or forest fruit jam and a spoon of balsamic vinegar, add grilled chicken and cook for a minute on both sides. Sooooo good! I never ever have left overs.

Drooling

You want to try doughballs in balsamic vinegar (damn ive not bought any balsamic vinegar for a while now.... defo gonna buy some next time I go shopping)

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27-10-2012, 06:07 PM
RE: Your cooking recipes...hints and tips.
This is a historic moment!

This post is the 1000 post in this section! Cool

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27-10-2012, 08:04 PM
RE: Your cooking recipes...hints and tips.
Lol Magoo

Just visiting.

-SR
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19-12-2012, 05:49 AM
RE: Your cooking recipes...hints and tips.
When I go home next week I've decided I'm give Asian dumplings a go.

I can foresee that this is either gonna go really really well, or really really bad.

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19-12-2012, 10:49 AM
RE: Your cooking recipes...hints and tips.
I asked Santa for a tripod so I can film my cooking. and if I get a tripod from Santa, I will start a cooking channel on youtube (one under thousands haha).

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10-03-2013, 07:48 AM
RE: Your cooking recipes...hints and tips.
I'll share with you two signature Finnish dishes Big Grin Reindeer & beer stew and a reindeer stew! (And not a word about Rudolf or I whack. Reindeer meat is a traditional thing eaten for the past 10k years up North. ;j)

They are both extremely simple recipes, eventhough take a while to cook..

1) Reindeer Stew

Ingredients:
-700g FROZEN reindeer stew meat (or you can replace this with any thin-sliced red meat, just keep in mind reindeer meat is extremely low fat by nature so the closest would be any deer meat)
-100g pork meat (this should not be frozen)
- a couple handfuls of partially crushed red lingonberries (any very sour berry is ok.)
- 200g salted butter
- seasalt

(also this is traditionally served with a potato mash spiced with fried onions, fried mushrooms, and with pickled cucumber. Usually drank with beer, milk or water but red wine works great too!)

Method:
Fry the pork meat in a large pan till the fatty liquid starts coming out, make sure it wont burn.
Add the frozen thin slices of meat and fry them in this till the liquid has evaporated (you need not add any. melting meat and pork both release enough liquid) By the time almost all liquid has gone, pour in some water and a good dose of salt. Let it boil lazily for roughly 2 hours. You can also add blackpepper, but this was not done originally.

In meanwhile, put the berries in a bowl, smash them a little bit with a spoon and pour in about a teaspoon of sugar, mix and let it stand for a while. Serve this with meat.


2) Reindeer stew with beer

- 800g of reindeer meat (or any red meat again) this time it does not need be frozen.
- 150 g of butter
- 2-3 tablespoons of seasalt unground
- 2 dl beer (not dark beer. any basic beer is ok, but not light beer)
some water.

Method:
Fry the meat on a pan so, that roughly half of it has become nice and brown.
Lift the meat (& butter) from a pan to a pot, add beer and salt, and a little water - this depends on how dry the thing looks like, you have to use your own estimate, but really not all that much.
Cover pot, place in oven to 150C for about 30 minutes.

Serve with potatomash and pickled cucumbers. Smile

(finnish potatomash is just like any potato mash but after smashing the boiled potatoes in a pot, you add in butter in which you have fried tiny-chopped onions, and a little milk. then mix well)


Hope you enjoy!

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14-03-2013, 12:16 PM
RE: Your cooking recipes...hints and tips.
Well, cooking and recipe swaps I can totally help with. What do you want, and I've probably got two or three versions you can have Smile I love cooking, and being that I'm allergic to red meat, and pork I've learned a lot about substitution and experimentation.

Anyway, here are two recipes from my family.

Linda's Finnish Bread
This recipe is from an auntie who married in, and who's family was from *drumroll* Finland! You know, in case you coldn't have a guess. It's super simple, I've never had anyone mess it up. You can substitute vegan ingredients, but the texture will be a little off. I'm still working on that bit.
2 c. Milk
4 T. butter
3/4 c. sugar
1 tsp. salt
2 pkg. yeast
1/2 tsp. nutmeg
1/2 tsp cardamon
5 1/2- 5 3/4 c. flour

Dissolve yeast in 1/4 c. lukewarm water. Scald milk, then add butter, sugar and salt. Let cool to lukewarm.
Pour into lg. mixing bowl. Stir in dissolved yeast; add spices and 2 1/2 c. flour. Beat with electric mixer on low, 30 seconds., scraping often.
Beat at high speed 2 min. Beat in 3 c. flour, by hand. Turn on to well floured surface and knead 8-10 min (adding flour as needed to keep from being sticky). Place in greased bowl, let rise until doubled, about 1 1/2 hours.
Divide dough into 4 parts; divide those into 3 parts, roll into ropes and braid.
Place on greased cookie sheet; let rise until double, about 45 min.
Bake at 350 for 20 min, or until golden brown. Brush with 1 beaten egg and
1 T. water, right out of oven.


Grandma Smith's No-Bakes
My Dad's Mum was from Alabama and specialised in cheap-to-make food. That happens when you've got 13 kids, after all. She loved cooking, though, and she used to make these for us when ever we'd go see her and Grandpa.

All measurements are approximate. I've measured the best I can, so you'll have to eyeball it.

1 stick of butter
1 cup granulated sugar
1/2 cup milk
3T baking cocoa-- unsweetened
3 cups or so quick oats
1 to 1 1/2 cup creamy peanut butter

Whisk the sugar and cocoa together in a pan, mixing well (otherwise you'll have lumps when you add the liquid). Then add milk, and butter. Stir gently over medium heat mixing well. Bring to a rolling boil, stirring very frequently.

When you get it to a rolling boil, start timing, three minutes. If it's very humid, you can count four-- no longer, however. Immediately turn down the heat to low (if you have an electric stove, just turn off the heat, the cooling burner will be hot enough), and plop the peanut butter in, and mix well. It'll swirl all through, but eventually it will mix in.

Pull the pan off the heat and toss it on to a trivet or heat-proof thing on the counter. Throw in the oatmeal, and stir like crazy! It's going to et really stiff. Drop by spoon-fulls on to foil, parchment or wax paper. They should set up within a couple hours; if they stay a little soft or gooey, they should be fine after sitting out over night. Then throw them into a tupperware-like container. They supposedly last two weeks, but I've never been able to keep them around long enough to find out.
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01-08-2013, 05:21 PM
RE: Your cooking recipes...hints and tips.
I never write anything so formal as a recepty... i practice what i call the vaguly homeopatic kitchen sink aproach to cooking... i.e i use a shit load of ingredients leaving a fair margin variation even if some are very small in concentration... then i just let things evolve...
(also this means things change around a bit... change makes the taste more relevant and intresting... random is just another psychological spice in my spice rack sitting next to hunger)

anyway i found one tast combination i addore....

Curry + Orange peal + Dark rum

either fresh or candied orange peel...

I essentially make a kind of glace i suppose it called.. by mixing oil, soya, maybe some sweet soure chilisause, Curry pouder, lots of onion podwer, some paprika, orange peels, darkrum then i mix it like crazy in a blender... and the pain the chicken with it...

another trick i came up with was when making chicken fillays.... they dont have that tasty skin.. so i lightly fry a frozen fillay in oil which means the skin at the surface thaws and is fried to a crispy finish (i might cratch it before when its frocen for more texture... then i paint it with my gralce thingy and put it in the oven)


i usually us what ever juices i got left for the curry sause adding some extra chicken bulion and once the sause has been thickened and is more or less ready i add a fresh bit of rum (if i am making it for adults) that way it has fresher rum taste..
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21-10-2013, 02:50 PM
RE: Your cooking recipes...hints and tips.
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KC IS A LIAR!!!! HE PROMISED ME VANILLA CAKES AND GAVE ME STRAWBERRY CAKE Weeping
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15-01-2014, 10:30 PM
RE: Your cooking recipes...hints and tips.
Had a box of Jiffy corn bread mix getting close to the use by date. Threw honey and chopped jalapenos in it. turned out lovely.

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