Recipes

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Recipes

Postby FromHellBG » Tue 22 Sep 2015 20:02

In this thread you will find all sorts of recipes from vegan to meat lovers to baking....
The only thing I ask for is when posting is to include a picture of the dish that you are submitting so fellow members know what it would look like or how the some chefs say "People eat with there eyes first".
So add this as your favorite topic if your into cooking or just need an idea for your next meal.....


Homemade Chocolate spread

Ingredients-

300 g. white sugar.
250 g. dry milk.
125 g butter.
2 tablespoons cocoa.
vanilla pod or powder.

Directions-

In 150-200 milliliters of boiling water, add sugar and stir until complete dissolution and is added and the butter and stir to melt into a deep dish mix dry milk, cocoa and vanilla.
On the dry mixture pour a trickle of hot syrup and stir quickly to no lumps.
The hot mixture is poured into cups and put in refrigerator to thicken.
„Melior morior bellator, quam ago profugus.“
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Re: Recipes

Postby FromHellBG » Sat 26 Sep 2015 07:49

Charlotte Russe

recipe

INGREDIENTS

1 pint jelly, lime or orange (unset)
Angelica, cherries, candied peel, apricot halves or other fruit, to decorate
4 bananas
½ pint double cream
1 packet of sponge boudoir biscuits

METHOD

Put a thin layer of the jelly in the bottom of a 20cm cake tin (tip: if using a spring form tin, cover the base with cling film to make for an easier release when set.) Put the rest of the jelly aside and put the cake tin in the fridge to chill.
When jelly has set in the bottom, cut out shapes from your chosen fruit and create a pattern by laying them on top of the jelly.
Whisk the cream to a very soft peak and mash the bananas.
Add the remaining jelly to the bananas and whisk together, then fold the banana mixture into the cream.
Line the edges of the cake tin with the biscuits standing horizontally — this can be fiddly and you might need the help of another pair of hands.
Gently pour in the cream mixture and pop in to fridge to set for a couple of hours or preferably overnight.
When turning out, carefully run a knife round the edge and use a hot cloth or blow torch to gently ease out.
Decorate with a ribbon, glacé cherries and whipped cream round the edge.
„Melior morior bellator, quam ago profugus.“
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Re: Recipes

Postby FromHellBG » Sat 26 Sep 2015 07:54

Chocolate and coffee éclairs

MAKES
about 10

INGREDIENTS
For the chocolate crème pâtissière

1 vanilla bean
500ml milk
100g raw cane sugar
4 egg yolks
3 tablespoons cornflour
3 tablespoons custard powder (or additional cornflour)
2 tablespoons butter
50–100g dark chocolate (Cuban origin, 70% cocoa, if you can find it), chopped

For the pâte à choux

125ml water
125ml milk
100g butter
A pinch of salt
A pinch of sugar
140g plain flour
Approximately 6 eggs

For the coffee ganache

100ml double cream
2 teaspoons instant coffee granules
1 teaspoon coffee liqueur
50g dark chocolate (Cuban origin, 70 per cent cocoa), chopped
2 teaspoons butter

To decorate

150g cocoa nibs (available online)

METHOD

For the chocolate crème pâtissière

Split the vanilla bean lengthwise using a small, sharp knife and scrape the seeds out into a large saucepan. Drop the bean in too and pour in the milk. Bring to the boil over low heat.
Meanwhile, in a mixing bowl, whisk the sugar, egg yolks, cornflour and custard powder together with a balloon whisk until smooth and creamy.
Pour half the boiled milk into the mixing bowl containing the egg mixture and whisk together. Now pour the contents of the bowl into the saucepan where the remaining milk is. Fish out the vanilla bean with a slotted spoon.
Over low heat, whisk the mixture until it thickens and starts to bubble.
After 5 minutes, the heat will have cooked the cornflour and custard powder and become thick and rich.
Finally, add the butter and whisk it in until melted to further enrich the crème and make it extra glossy.
Melt the chocolate on low power in a microwave or in a heatproof bowl over a pan of simmering water (not letting the base of the bowl touch the water). Fold the melted chocolate into the crème pâtissière, then transfer to a bowl and immediately place a sheet of clingfilm over the surface to prevent a skin from forming. Allow to cool completely, then refrigerate before using.

For the pâte à choux
Preheat the oven to 180˚C (350˚F) Gas 4.
Put the water, milk, butter, salt and sugar in a medium saucepan over medium heat. Stir constantly with a silicone or wooden spoon so that the sugar doesn’t burn and cause the mixture to stick to the bottom of the pan.
When it comes to the boil, quickly stir in the flour and mix together. Beat the dough vigorously until it cleanly leaves the sides of the saucepan – this can take up to 5 minutes, depending on the heat.
Transfer the dough to a stand mixer or mixing bowl (using an electric whisk) and beat in the eggs, one at a time. You might not need all 6 eggs – flour and eggs behave differently no matter how many times you make the same recipe, so the number of eggs needed can vary.
As you add the eggs and beat them in, watch the dough and when it is soft and smooth and drops off a spoon leaving behind a ‘V’ shape, it is ready.
Fill the piping bag with the pâte à choux and pipe oval éclairs about 10 cm long on the prepared baking sheet.
Bake in the preheated oven for 10–15 minutes or until puffed up and golden, then turn the oven off and leave the éclairs inside to cool completely and dry out.

For the coffee ganache
Put the cream, coffee granules and liqueur in a saucepan and bring to the boil over low heat.
Pour the boiled cream into a wide, heatproof bowl and add the chocolate and butter. Using a spatula, start to mix the ingredients in a circular motion, just in the centre of the bowl. Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid. Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.
Take a cooled éclair and dip the top into the ganache. Shake off any excess, turn up the right way round and allow to cool and set slightly on a wire rack. Repeat with the remaining éclairs.
Give each éclair a second dip in the ganache and allow to set again.
Give each éclair a third and final dip in the ganache to make a thick, dense topping. Allow to set completely.
When the ganache has set, carefully cut each éclair in half horizontally.
Fill the piping bag with chocolate crème pâtissière and pipe a generous coil along the cut side of the bottom half of each éclair.

Sandwich with the other half of the éclair. Sprinkle cocoa nibs over the top of the éclairs for a crunchy finish.
„Melior morior bellator, quam ago profugus.“
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Re: Recipes

Postby FromHellBG » Tue 13 Oct 2015 15:12

Thai pork & peanut curry

Ingredients

1 tbsp vegetable oil
bunch spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can light coconut milk
175g pack baby corn
juice 1 lime
steamed jasmine rice, to serve.

Method

Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
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Re: Recipes

Postby FromHellBG » Tue 13 Oct 2015 15:19

Goan prawn curry with coconut, chilli and coriander

INGREDIENTS

400g raw king prawns, deveined, with tails on
½ tsp turmeric powder
1 tbsp Goan vinegar or malt vinegar
Pinch of salt
1 tbsp vegetable oil
90g onion, finely chopped
80g tomato, finely chopped
3 cloves garlic, pounded to a paste
2.5cm piece of fresh root ginger, pounded to a paste
400ml coconut milk
80ml water
1 tbsp tamarind paste
3 green chillies, slit lengthwise
Pinch of sugar
Salt to taste
1 tbsp chopped coriander leaves, to garnish

For the powdered spices

1 tsp cumin seeds
15-18 black peppercorns
1 tbsp coriander seeds

METHOD

In a bowl add the prawns and sprinkle over the turmeric powder, vinegar and salt. Mix and set aside for 15-20 minutes while you get the curry ready.

In a coffee grinder tip in the cumin seeds, peppercorns and coriander seeds. Blitz to a fine powder and set aside.

Heat the oil in a heavy-based saucepan over a medium heat and add the onions and fry for 5-7 minutes until they start to change colour to a light brown. Add the chopped tomato and fry for 5 minutes. As they begin to soften add the garlic and ginger paste and fry for a further minute.

Now add the powdered spices and mix it all together.

Fry for 2 minutes and add the marinated prawns. Stir, coating them in the spiced sauce for a 20-30 seconds, then add the coconut milk, water and tamarind paste.

Cover and simmer gently for no more than 4-5 minutes until the prawns turn pink.

Add the green chillies and sugar.

Garnish with coriander leaves and check seasoning. Serve with lime and coriander rice.
„Melior morior bellator, quam ago profugus.“
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Re: Recipes

Postby FromHellBG » Fri 16 Oct 2015 16:49

Traditional Bulgarian Banitsa Recipe

Ingredients

1 pack of filo dough
250 g Bulgarian white cheese (or feta cheese)
4 eggs
1 cup of Bulgarian yoghurt or Greek
3 tablespoons butter

METHOD

Mix the products for the filling in separate bowl — eggs, white cheese and yogurt. Add some butter and mix well.
Then take a large baking pan and put some oil on the bottom. Layer the pastry sheets individually one by one with small amounts of the filling between them. Roll each sheet and arrange the finished rolls in the baking pan so that they form a spiral.
Grease the pastry with egg yolk and bake in oven at 200 — 250 °C until golden.

Serve with yogurt.
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Re: Recipes

Postby FromHellBG » Fri 16 Oct 2015 16:50

Boza
Nutritious fermented beverage

Ingredients
5 litters water
2 cups flour
2 cups sugar
1 cup boza (here's the trick, you can't make boza without boza). However, read on for our easy solution.Buy boza
Preparation

Bake the flour until salmon pink, watch out for overcooking and burning it. Stir while baking. Add a little cold water to it. Add the mixture to the pot with the rest of the water, add the sugar and stir until it starts to boil. After bringing to a boil, stir for another 5 min. Remove from heat, cool it down and add the cup of boza or a cup of the mixture you can use instead (look below for directions how to make it). Keep in a warm place for the next 2-3 days until it ferments. Store in bottles in the fridge after that. Consume cold.

Here's what you can use for the fermentation process if you don't have previously made boza.
2 tablespoons flour
1 tablespoon water
1 tablespoon sugar
Bake the flour until pink, add the water and the sugar. Leave in a warm place for 2-3 days until it ferments. Stir occasionally.

Boza, also bosa, is a fermented beverage very popular in Bulgaria. It is a malt drink, made from wheat or millet. It has a thick consistency and a low alcohol content (usually around 6%), and has a slightly acidic sweet flavor. It is reach in carbohydrates and vitamins. Together with banitsa, it is a part of a traditional Bulgarian breakfast.
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