Cooking Tips and Recipes

lindalegs

As requested, I'll start this off.

This is to replace Del's excellent cooking thread which has unfortunately been lost. If you added to that thread maybe you'd like to duplicate your recipe on this one.

This recipe is suitable for all those on diet restrictions with the anti-TNF treatment and not fattening but absolutely delicious. It is also very quick and easy to make.

Mackerel Paté

1 pack of vacuum packed smoked mackerel. Scrape the skin from the back of the fish
200g cream cheese (Philadelphia or equivalent and low fat if you're dieting)
1-2 teaspoon horseradish sauce, if it's not something you buy in use lemon juice or both.
Cut the fish up with scissors and mash them all together or blitz in an electric mixer.

Serve on crusty bread or crackers.

(You can substitute the mackerel for smoked salmon for a different taste.)

Enjoy!

Luv,

dreamdaisy

Scorchio Legs! I'll add my two pennorth.

DD's Meatballs and Sauce

I like this as I can do it in two parts, thus splitting the labour. I usually make the sauce first as it then has time to fester - :oops: - sorry, I mean develop its flavours.

Ingredients for the Sauce

A goodly splash of olive oil in a small saucepan.
1/2 an onion, chopped or sliced according to preference.
1 clove of garlic, peeled and crushed.
1 tin of tomatoes.
1/2 teaspoon of dried basil.
1/2 teaspooon dried oregano.
1/2 teaspoon fennel seeds.
1 teaspoon of Italian Herb Seasoning.
1 teaspoon of paprika (or 1/2 if preferred)

Gently fry the onion and garlic in the saucepan until the onion goes clear. Chuck in everything else and give it a good stir. Leave it gently simmering for 30 minutes or so, then wander back to taste. You may need to add some sugar for sweetness, or some water to dilute - it depends on how thick you like your pasta sauce. Leave it for another 15 minutes or so then turn off the heat. I usually do this stage two hours before I do the rest.

Ingredients for the Meatballs

One packet (500g) of lean beef mince.
The other half of the onion, chunked.
Another clove of garlic, peeled and chunked.
About 1/2 a thumb length of fresh ginger, peeled and sliced.
I beaten egg (we use large eggs)
A scatter of chilli flakes if desired.

Whizz up the onion, garlic and ginger in a blender until it's all finely chopped. Tip the mince into a large bowl, then add the whizzed stuff, the beaten egg and the chilli flakes (if wanted). Mix the whole together, using your hands, until everything is all squidgy, then start shaping into balls. We find that one packet yields about 12 meatballs, they are just a little larger than golf balls.

Put the pasta water on to come to the boil, then add oil to a large frying pan and when warm add the balls. Fry them quite hard to colour both sides then turn down the heat. Cook the pasta according to instructions, reheat the sauce too and the whole thing should come together in about 20 minutes. Dish up in large bowls with pasta, followed by the balls, followed by the sauce.


I also use the sauce recipe in lasagne, adding a beef stock cube or two for extra liquid. DD

traluvie

What a great idea..

I am having to do cooking now my partner is not around and i have never been a great cook, but coming on here and looking at the recipes will be a great help in me being able to cook great food for the kids thanks..

lindalegs

This is also very easy (meaning as long as my Kenwood is working I don't need Mr Legs' help)

Not suitable for those with a nut allergy

Carrot Cake

Main cake ingredients

150g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
150g caster sugar
250g coarsely grated carrots
100g chopped walnuts
150ml olive oil
2 eggs, beaten
1 tsp vanilla essence
Grated rind of orange or lemon (optional)

For the frosting (make extra when using two sandwich tins)

50g butter, room temperature
75g cream cheese (Philadelphia or other)
½ tsp vanilla essence
100g icing sugar
1 tbsp chopped walnuts,

1. Preheat the oven to 180C/gas 4. Grease and line an 18cm diameter round cake tin or two sandwich tins..
2. Sieve the flour, bicarbonate of soda, baking powder and cinnamon powder into a mixing bowl. Stir in the caster sugar, carrots and walnuts.
3. Pour in the olive oil, and add the eggs and vanilla essence. Stir to mix, and then beat for one minute until everything is combined.
4. Pour the cake batter into two sandwich tins and bake in the centre of an oven for about 30-35 mins if using one tine and 25 minutes if using two sandwich tins, or until risen and firm to the touch. Remove the cake from the oven and leave on one side for 5 minutes before turning out onto a rack. Leave to cool completely.
5. For the frosting, beat the butter until smooth, and add the cream cheese and vanilla essence. Gradually stir in the icing sugar.
6. Spread the frosting over the cake and scatter with chopped walnuts. Cut into generous wedges and serve.

Luv,

julie47

yeeeey a carrot cake recipe thank you

I love carrot cake, I am going to copy the recipe and when I feel up to it will def have a go.

DD your recipe for the meat balls sounds good too but I would just do the sauce and leave the mince as mince, that will work won't it?

Great thread

dreamdaisy

Of course it will Julie, and I reckon the sauce would freeze OK too.
Right, yet another from the DD stable of easy cooking!

Chicken and Pineapple Curry

INGREDIENTS

I chicken breast per person (I use 3 or 4 so as to make two meals)
Olive oil.
One onion, sliced or chopped.
One medium garlic cloves, peeled and squashed, two if preferred.
About 1/2 pint of chicken stock.
Whatever strength curry powder you like, I use two dessert spoons of medium.
One teaspoon of chilli powder.
One tablespoon of mango chutney.
One tablespoon of Worcester Sauce.
One dried red chillie (again two if preferred).
One small tin of pineapple chunks in juice.
Two bay leaves.

METHOD

Cube the chicken into about 1/2 inch pieces and fry on in the oil with the garlic. Do this gently so the garlic doesn't burn.

After five minutes add the onion and continue to fry gently until the onion is softened.

Chuck in everything else, stir, cover and simmer gently for 45 minutes, checking the taste from time to time. Remember you can add flavour but not remove! During the simmering time sort out your rice, however you cook it. Pork can be used instead of chicken. DD

fowls48

lindalegs wrote:

This is also very easy (meaning as long as my Kenwood is working I don't need Mr Legs' help)

Not suitable for those with a nut allergy

Carrot Cake

Main cake ingredients

150g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
150g caster sugar
250g coarsely grated carrots
100g chopped walnuts
150ml olive oil
2 eggs, beaten
1 tsp vanilla essence
Grated rind of orange or lemon (optional)

For the frosting (make extra when using two sandwich tins)

50g butter, room temperature
75g cream cheese (Philadelphia or other)
½ tsp vanilla essence
100g icing sugar
1 tbsp chopped walnuts,

1. Preheat the oven to 180C/gas 4. Grease and line an 18cm diameter round cake tin or two sandwich tins..
2. Sieve the flour, bicarbonate of soda, baking powder and cinnamon powder into a mixing bowl. Stir in the caster sugar, carrots and walnuts.
3. Pour in the olive oil, and add the eggs and vanilla essence. Stir to mix, and then beat for one minute until everything is combined.
4. Pour the cake batter into two sandwich tins and bake in the centre of an oven for about 30-35 mins if using one tine and 25 minutes if using two sandwich tins, or until risen and firm to the touch. Remove the cake from the oven and leave on one side for 5 minutes before turning out onto a rack. Leave to cool completely.
5. For the frosting, beat the butter until smooth, and add the cream cheese and vanilla essence. Gradually stir in the icing sugar.
6. Spread the frosting over the cake and scatter with chopped walnuts. Cut into generous wedges and serve.

Luv,

OM GOSH I LOVE CARROT CAKE .

fowls48

lindalegs wrote:

This is also very easy (meaning as long as my Kenwood is working I don't need Mr Legs' help)

Not suitable for those with a nut allergy

Carrot Cake

Main cake ingredients

150g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
150g caster sugar
250g coarsely grated carrots
100g chopped walnuts
150ml olive oil
2 eggs, beaten
1 tsp vanilla essence
Grated rind of orange or lemon (optional)

For the frosting (make extra when using two sandwich tins)

50g butter, room temperature
75g cream cheese (Philadelphia or other)
½ tsp vanilla essence
100g icing sugar
1 tbsp chopped walnuts,

1. Preheat the oven to 180C/gas 4. Grease and line an 18cm diameter round cake tin or two sandwich tins..
2. Sieve the flour, bicarbonate of soda, baking powder and cinnamon powder into a mixing bowl. Stir in the caster sugar, carrots and walnuts.
3. Pour in the olive oil, and add the eggs and vanilla essence. Stir to mix, and then beat for one minute until everything is combined.
4. Pour the cake batter into two sandwich tins and bake in the centre of an oven for about 30-35 mins if using one tine and 25 minutes if using two sandwich tins, or until risen and firm to the touch. Remove the cake from the oven and leave on one side for 5 minutes before turning out onto a rack. Leave to cool completely.
5. For the frosting, beat the butter until smooth, and add the cream cheese and vanilla essence. Gradually stir in the icing sugar.
6. Spread the frosting over the cake and scatter with chopped walnuts. Cut into generous wedges and serve.

Luv,

Well done linda i will try some of these recipes over the weekend .

lindalegs

The carrot cake freezes very well ..................if it gets that far

I fancy doing Del's chicken it looks so easy.

We bought a pizza tonight and have added more of our favourite toppings e.g. fresh tomatoes, mushrooms marinated in olive oil, garlic, seasoning and olives.

Luv,

mig

Crisp sandwich very cordon bleu,pickled onion sandwich !decadent.Mig

lindalegs

Paella for us tonight.

Chicken and Bacon Paella Recipe

2 Chicken Fillets sliced to chunky pieces 1 pkt Lardons 1 Chopped Pepper Some Frozen Carrots Some Frozen Peas Small Tin Sweet Corn Small Button Mushrooms 2 Chicken Stock Cubes Some Strands Saffron (expensive!) – can be omitted but gives it a good colour and a delicate flavour ½ Pkt Paella Rice (long grain or basmati can be used but results not quite as good) 1.5 pts water (Sainsbury's and probably other supermarkets do a pkt of paella rice with all the flavourings already in which is very good)

Seal chicken and bacon in some oil in large frying pan, stir in vegetables and then rice. Boil 1.5 pts water in kettle, put in a jug or other and dissolve in stock cubes, add saffron. Pour into frying pan with all other ingredients and cook for approximately 20 minutes.

Other vegetables or meats can be added or substituted to your taste. As this makes quite a lot I put a couple of portions in a plastic tub, label and freeze – then Mr Legs and I have a 'Legs Ready Meal' for when I don't feel like cooking.

Luv,

dreamdaisy

Another all-in-one recipe from me.

Frankfurter Vichy for 2

2 sticks of celery, de-strung and sliced.
2 carrots, peeled and sliced.
1 onion, sliced or chopped, whichever you prefer.
1 clove or garlic, crushed.
3/4 pint of chicken stock.
Tablespoon of tomato puree.
1/4 pint of white wine, dry recommended but a medium works well.
1 packet of frankfurters, cut into little fat chunks.
1 potato, sliced or cut into chunks.
Butter - a substantial slice, more may be required. I use unsalted.
Salt and pepper to taste.
Dried parsley can be added if fancied.
Sugar to sweeten if necessary.

Fry on the carrots, onion, garlic and celery in the butter in a heavy-based casserole. After a few minutes luz in everything else and leave it to gently simmer until the potato is cooked through. I serve it in pasta bowls, with some crusty bread for dipping. DD

mig

broccoli stem soup
big stem of broccoli chopped (dont buy specially)
Medium potato chopped
medium onion chopped
1 veg stock cube
cook till veg is ready,
blend if smooth soup is wanted

lindalegs

That sounds so easy Mig, do you think it would work as well with frozen broccoli so I wouldn't have to chop it?

Luv,

mig

Dont see why not. Mig

mig

Tried DDs mackeral pate,absolutely delicious and so easy.Mig

stickywicket

Bumped up for villier.

villier

Thanks Sticky xx

stickywicket

You're welcome :P

villier

Malteser Fudge

125g/40z butter
200g/70z milk chocolate
3 tablespoons golden syrup
225g'8oz digestive biscuits crushed
225g/8oz maltesers

!. Line a swiss roll tin28cms x 18cmx/11" x 7"

2. Put the butter, chocolate and golden syrup into a sausepan and put over a low heat to melt.

3. Remove from the heat and add in the biscuits and maltesers mix well together then pour into prepared tin press down well and chill until set then cut into whatever size you require.

Exchange the maltesers for nuts and mini marshmallows and you have a lovely rocky road.........enjoy

I promise I will post a nice healthy one next time.

Marie xx

lindalegs

Who needs healthy Marie that sounds delicious

Actually the healthy recipe will be interesting too.

Luv,

villier

Low fat recipe as promised

Rosemary Lamb Bake

This is so easy to trhow together and yaaay not much washing up......I made this for a dinner party and my old boss was there who is an executive chef he was quite impressed.

200g/7oz new potatoes scrubbed and sliced
200g/7oz carrots peeled and sliced(I buy pre-packed ones easy peasy)
1 red onion cut into wedges
4x 125g/4 1/2 oz lamb leg steaks
2 rosemary sprigs
450ml/16 fl oz chicken or vegetable stock
salt and freshly ground pepper

1. Preheat the oven to gas mark 6/200c/fan oven180c

2. Place the potatoes, carrots and onion in a large roasting tin sprinkle with a little seasoning

3. Place the lamb steaks and rosemary on top

4. Pour over the stock and bake for 30 mins until golden and cooked through

I usually turn the chops over half way and check after 30 mins may need a bit more cooking maybe 10 mins........you can use the same quantity of lean pork instead of lamb for a change.........xx

barbara12

villier wrote:

Malteser Fudge

125g/40z butter
200g/70z milk chocolate
3 tablespoons golden syrup
225g'8oz digestive biscuits crushed
225g/8oz maltesers

!. Line a swiss roll tin28cms x 18cmx/11" x 7"

2. Put the butter, chocolate and golden syrup into a sausepan and put over a low heat to melt.

3. Remove from the heat and add in the biscuits and maltesers mix well together then pour into prepared tin press down well and chill until set then cut into whatever size you require.

Exchange the maltesers for nuts and mini marshmallows and you have a lovely rocky road.........enjoy

I promise I will post a nice healthy one next time.

Marie xx

Oh never mind the healthy version this one will do...

lindalegs

villier wrote:

Low fat recipe as promised

Rosemary Lamb Bake
x

Could you use frozen vegetables Marie and if yes how much would I add on to the cooking time?

Luv,

villier

H Legs I have never done this recipe with frozen veg before if using frozen I would put the lamb,onion, stock, potatoes and rosemary in first then add your frozen veg 10 mins later as they will not take as long to cook just stick to the same cooking times...............tc..........marie xx

lindalegs

Thanks Marie, the recipe sounds so easy I've copied it to my little cookery book.

Luv,