Quick and Easy Recipe Suggestions.....

noeltone

Hi guys great recipies great idea about publishing cookery book fro AC hope they take up the offer. Personally I am useless at cooking (typical male he he) now but have made dumplings and stews in the past so good for this cold weather.
I was a dab hand at baked beans and fish fingers etc sorry to lower the recipes i love kedgerie any ways of cooking that would be appreciated.

msbojangles

Hi Chrisov,

i've looked through my recipes and the one I have found for Kedergee is rreally easy and very tasty. Its a James Martin one from Saturday Kitchen, he is my favourite and would love him to pop round my house to russel something up for me haha.

Kedregee

Ingredients
½ onion, finely chopped
55g/2oz butter
300g/10½oz basmati rice
1 tsp madras curry powder
freshly grated nutmeg
200ml/7fl oz milk
110ml/4fl oz double cream
300g/10½oz naturally smoked haddock, (NOT dyed) picked over, bones removed and flesh cut into chunks
sea salt and cracked black pepper
small bunch parsley, chopped
3 hard-boiled eggs, shelled and halved
good pinch cayenne and freshly ground nutmeg (optional)
To serve:
knob of butter
wedges of lemon



Method
1. Cook the onion gently in the butter for a few minutes, then add the rice.
2. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk and cream.
3. When the milk and cream begin to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked.
4. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.


Jxx

noeltone

Hi J I have copied an dpasted and will try it next week hopefully

elnafinn

Hi there
This is Ian ,Elnas husband, I just thought that while Elnas out of the way getting the coal up to the bath I would comment on your surmising regarding her culinary abilities
Although she has now achieved an acceptable standard it has taken 31 years to get there and I have the digestive system and medical bills to prove it
I would add that the forum has become one of Elnas great interests with her pounding the keys into the early hours and I am proud to have sacrificed my love life to a worthy cause
A peaceful new year to you all and to paraphrase your own terminology don't let Arthur become king

elnafinn

Hi Kath

Oooops that will teach me to leave the pc open on the forum won't it? Will not do THAT again LOL

Sure I don't know what Ian is talking about either with "coal in the bath" but apparently peeps used to do that some time ago when they did not want to use the hot water as it was too expensive or something and stored the coal in the bath. Anyway, bless him he does have a subtle - is that the word - sense of humour sometimes.

I have banished him to the garage - I am not that cruel - he does have a heater in there - and said he is not allowed to come back in until he has made two candle sticks for pressies and it is dinner time!!!! Perhaps I am being a little cruel! No, honestly he would not be out there if he did not wish to be.

We do have a downstairs shower and loo so I am ok there Kath!!

Later on I will get on OUR thread and have a convo. Probably in the early hours again, hahahahaha!

I will be back!!!

Hugs
Elna xx

elnafinn

Hi Kath

There you go then! Ian has not gone round the twist. Interesting though isn't it about the coal. We learn something every day, or should try to at least. I bet it was horrible having a black bath, so to speak. No wonder you remember it.

Yes, Ian does to a spot of turning! He generally likes DIY as I have said before. Yep a router sounds familiar. My, my, you are a font of all knowledge. I am impressed.

Yes, Ian has made a few things and there are bowls and candlesticks around the house.

Right, I am popping over to our special thread now!

Night night!!!!!

Love
Elna x

Wonkylegs

The recipe book idea is not forgotten, merely awaiting the new year, more spare time, and the new forum, which will be quicker to use.

We are going to try to 'publish' it online, in PDF format so that people can download it and make a contribution to AC for doing so if they wish.

anyone who wants to help - either by submitting recipes, giving suggestions for making life easier when cooking, or by helpingto compile the 'book' are very welcome!

we'll sort things out in the new year, and then we'll need a lot of help!

elnafinn

Cheese Muffins
A delicious savoury muffin - perfect snack or accompaniment for a light meal

9ozs plain flour*
3 tsp baking powder
half a teaspoon salt
4 tbs white granulated sugar
3 ozs cheddar cheese (grated)
1 egg
8 fl oz milk
3 fl ozs corn oil, or 3 ozs butter or margarine (melted)

Prepare muffin tins

Pre-heat oven to 375-400 degrees F (190-200 degrees C)

In a large bowl sift together the flour, baking powder and salt. Stir in sugar and grated cheese. Make a well in centre.

In another bowl, beat the egg with a fork. Stir in milk and oil (or melted butter or margarine)

Pour all of wet ingredients into dry. Stir JUST until combined. Do not overstir. Batter will be lumpy but no dry flour should be visible.

Fill muffin cups to three-quarters full. Makes 10 - 12 standard size muffins. Bake for about 20 - 25 minutes. Muffins are done when tops arel ightly browned and spring back when touched.

* for self-raising flour, only 1 teaspoon baking powder is needed.

VARIATIONS:

Cheese and Bacon Muffins - Add about 4 tablespoons cooked and finely chopped bacon

Cheese and Onion Muffins - Add about 2 tablespoons chopped and lightly fried onion

elnafinn

Apple and Tomato Chutney (Prizewinner)
(my Grannie and Great Grannie's recipe)

11b Green tomatoes
1 lb Cooking apples
1 1b Onions
8 ozs Sultanas
6 ozs Demerara Sugar
1 Tablespoon Salt
1 Teaspoon Ginger
Three-quarters Pint Vinegar
1 Teaspoon Pickling Spice (in muslin bag)

Mince apples, tomatoes, onions, sultanas.
Add other ingredients and bring to the boil and simmer for ONE hour, stirring frequently.

Microwave Method (1987 onwards!)

Use only 7 Fluid ozs Vinegar. Put all ingredients in Pyrex bowl. Microwave on High for 5 minutes.

Part cover with clingfilm and microwave on High for 25 minutes stirring every 5 minutes.

Pour into jars and store in a cool, dry place.

elnafinn

Genoa Cake

2 ozs finely chopped almonds
4 ozs glace cherries, quartered
5 ozs currants
5 ozs sultanas
2 ozs mixed peel
(I use 12 ozs of sultanas and omit the peel and currants)

10 ozs self raising flour
1 level teaspoon cinnamon or nutmeg
6 ozs margarine
6 ozs sugar
Finely grated rind of 1 lemon (optional)
3 eggs
2 tablespoons milk

Cooking time: Gas Mark 2, middle shelf for 3 - 3.5 hours

Mix all the fruit together including the chopped almonds in a bowl.

Cream margarine and sugar in a large bowl until creamy. Add and beat in the lemon rind (optional). Add the beaten eggs one at a time and add a little flour each time and beat in the eggs.

Fold in the rest of the flour and fruit and nut mixture, half at a time, gently and thoroughly until well mixed.

Add and fold in the milk.

Put into greased 7 inch cake tin (I used grease proof paper at the bottom but do not bother with the sides) and place in oven.

Remove from oven. Leave in tin to cool. Turn out and cool on a wire tray.

Quite an expensive cake, with a bit of work in the preparation but well worth it. Freezes or keeps well in a tin.

I double up on this recipe and make 2 cakes each time

elnafinn

Broad Bean Pate

2lb Broad Beans, shelled
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground tumeric
2 cloves garlic, crushed
Juice 1 lemon
5 tbsp olive oil
seasoning

Cook beans in boiling water until tender, about 5 minutes, drain, reserving the liquid

Place the beans and spices in a liquidiser and blend for 30 seconds.

Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a a thick puree

Gradually stir in the oil, a little at a time, until the desired thickness of pate is reached.

Season to taste and serve with crudites or bread and a sprinkle of tumeric.

elnafinn

Yogurt Potato Salad

1 cup plain yogurt
2 tsp prepared mustard
2 tsp horseradish
2 cups cooked, cubed potatoes
Half a cup sliced celery (optional)
1 medium cucumber, sliced
Quarter cup of onion, sliced
1 tbsp chives, chopped

Combine yogurt, mustard and horseradish and blend well.

Add remaining ingredients, toss to mix well and refrigerate to chill

elnafinn

Prawn Cocktail

1pkt of large prawns
1 small iceberg lettuce
2-3 sticks celery
Salad cream
Tomato sauce
Tobasco sauce.
Slice of cucumber or tomato for garnish

Roughly chop the lettuce and place a layer in 4 small glass dishes (approx 2-3 ins deep) (or 6 dishes if you want less prawns to eat !)
Mix the prawns, chopped celery with salad cream and add a little tomato sauce to make it a colour pink.
Add a couple of drops of tabasco sauce to give it a bit of a kick.!
Hang a slice of cucumber or tomato on the side of the dish for decoration and serve with a slice of wholemeal or granary bread.

Wonkylegs

Elna, you are a star! at this rate it will be the Elna Recipe 'book' with a littel help from your friends!!

Thanks for so many good ideas. I will have to get my thinking cap on and put my recipes down in writing ......... haven't got Christmas as an excuse any more ........ I will just have to get cooking!

elnafinn

Banana and Walnut Loaf

This is an extremely easy cake.

3 ozs soft margarine
4 ozs caster sugar
1 large egg (beaten)
The grated rind of 1 orange
The grated rind of 1 lemon
8 ozs plain flour
2 level teaspoons baking powder
4 medium bananas, peeled*
2ozs walnuts (roughly chopped)

Pre-heat oven to Gas Mark 4

A greased loaf tin with the base lined with greaseproof paper also greased is required

Place the margarine, sugar and the beaten egg in a large mixing bowl, then sift in the flour and baking powder. In another bowl slice the bananas and mash them to a pulp with a fork.

Now use an electric mixer or whisk the sugar, fat and flour together until they are thoroughly combined. Do not worry if the mixture looks rather dry at this stage.

Next add the orange and lemon rinds, followed by the mashed bananas and chopped walnuts and whisk again thoroughly. Tranfer the mixture to the prepared tin and level the top off.

Bake on the middle shelf of the oven for 50 - 55 minutes untl the loaf is golden, well-risen and springs back when pressed with a finger. Leave to cool in the tin for 10 minutes, then loosen around the edges and turn out onto a wire cooling tray to finish cooling . This cake is nice sliced and spread with butter.

*The bananas have more flavour if you freeze any that are over ripe, and defrost them when ready to use, or if you have over ripe bananas at the time, use them straight away.

Banana skins turn black when frozen- no worries, the bananas
are fine to use

elnafinn

Leek Soup

(Hot off the press, as I made this today and we ate some for our meal tonight with french bread and cheeses - very filling and husband was happy!!)

3 medium size onions (sliced)
4 medium leeks (chopped)
2 tablespoons oil
2 tablespoons flour
2 pints chicken stock made with 2 stock cubes
1 large can tomatoes
quarter teaspoon oregano
1 tablespoon minced chives
3 bayleaves
chopped parsley to taste
mixed herbs to taste
seasoning to taste
small amount of fresh chopped red chili (optional) I added this as we like chili

Brown onion slices in oil until tender
Stir in flour
Slowly pour in chicken stock, stirring
Mix in tomatoes, leek slices, bayleaves, all the herbs, seasoning and chili (optional)

Bring to the boil, stirring
Lower heat, cover and simmer for about 20 minutes or until the leeks are tender

I preferred to liquidise the soup.

elnafinn

Vegetable Souffle

Can use cooked cauliflower, broccoli and butternut squash

Half a cauliflower or other suggested vegetable
2 large eggs beaten
splash of cream
1 tbsp of fresh parsley, chopped
6 gratings of nutmeg
3 - 4 ounces of grated cheese

Cook the cauliflower (or other sugested vegetable) until tender and mash thoroughly. Stir in the eggs, cream, parsley, nutmeg and cheese. Place mixture in a casserole dish and bake for around 30 minutes until risen and golden brown.

Oven temperate: Gas Mark 4

elnafinn

ps the Vegetable Souffle recipe serves 2 - 3 people

elnafinn

Roast Cod with Herbs and Tomatoes

Serves: 1

1 cod fillet (or any robust fish)
Good quality olive oil
Half a tomato slices
Generous handful of any fresh herbs

Preheat the oven to Gas Mark 5

Brush cod fillet with the olive oil
Cover with the sliced tomato
Crush the herbs a little so they release their fragrance and place them on top of the fish.
Wrap in tin foil to make a parcel and cook in the oven for 15 minutes
To serve, pour some of the herby olive oil liquid at the bottom of the tin foil parcel onto the fish.

elnafinn

German Apple Cake

5 ozs butter
5 ozs sugar
3 eggs
8 ozs SR Flour
Grated rind of 1 lemon
2lb Cooking apples, peeled and sliced
Chopped almonds/ground almonds
Cinnamon

Cream butter, sugar together and add the eggs
Fold in flour and lemon rind and spread across greased tin/dish
Push slices of apples down into the mixture

Sprinkle with almonds and cinnamon

Bake for 1 hour at Gas Mark 4

elnafinn

Harvo Bread

One and a half breakfast cups Brown Flour
One and a half breakfast cups White Flour
Three quarters breakfast cup Brown sugar
4 ozs Sultanas/Dates
1 tsp Baking powder
Three quarters tsp Bicarbonate soda
Half pint milk (dissolve bicarb in it)
8 ozs Treacle

Mix flour, sugar, sultanas and baking powder in bowl. Warm treacle, stir into mixture and add milk and bicarb
Mix well and turn into a greased loaf tin.

Bake 90 minutes in slow oven (Gas Mark 4)

Serve sliced with butter

elnafinn

Chocolate Crackles

8 ozs Chocolate drops
1 level tablespoon Syrup
2 ozs Butter
2 ozs Cornflakes
Paper Cases

Put chocolate drops, syrup and butter in a medium sized saucepan and heat gently until they have melted.
Remove pan from the heat and carefully stir in cornflakes until they are completely coated
Spoon into paper cases.
Leave to set.

elnafinn

8 ozs Wholemeal SR Flour
1 tsp ground cinnamon
1 tsp baking powder
4 ozs butter/marg
2 ozs soft brown sugar
2 medium sized cooking apples, peeled, cored and finely diced
1 medium egg, beaten

Set oven to Gas Mark 5.
Mix the flour, cinnamon and baking powder together in a large bowl. Rub in the butter, and stir in the sugar, apple and lastly stir in the egg.
Mould into 10 - 12 small, rough heaps and place on a floured baking sheet. The mixture must not be too wet.
Bake for 20 - 25 minutes.
Allow to cool slightly before tranferring to a wire rack.
Serve split in half, with butter.

elnafinn

Chicken with Sour Cream and Mushrooms

8 chicken breasts, skinned
50g (2oz) butter (or margarine)
125g (5oz) mushrooms, sliced
25g (1oz) plain flour
150ml (1/4 pint) dry white wine
300ml (1/2 pint) milk (or mixed milk and single cream)
150ml (1/4 pint) fresh sour cream
Grated nutmeg
Salt and pepper
Chopped parsley to garnish

Melt the butter in a saucepan, add the mushrooms and sauté until just tender. Remove from the pan with a slotted spoon and set aside.

Add the flour to the fat remaining in the pan and cook, stirring, for 1 minute. Gradually stir in the wine and milk (or milk and cream) and bring to the boil. Simmer, stirring, until thickened. Add the mushrooms to the sauce, with the sour cream, and season to taste with nutmeg, salt and pepper.

Arrange the chicken breasts in a casserole. Pour over the sauce. Cover and cook in a preheated moderate oven, 180C (350F), Gas Mark 4, for 1¼ to 1½ hours or until the chicken is tender.

Sprinkle with the chopped parsley. Excellent with rice or sautéed potatoes.

Serves 4

elnafinn

Chicken Goulash

500g cooked chicken, diced
2 tablespoons oil
1 onion, chopped
50g flour
1 teaspoon paprika
pinch cayenne pepper
1 can chopped tomatoes
850ml chicken stock
250g carrot, chopped
250g potatoes, diced
1 green pepper, chopped
100g tomato puree
250ml yoghurt
seasoning

Fry the onion in oil until softened. Stir in the flour, paprika and cayenne pepper.

Stir in chopped tomatoes and chicken stock. Add the rest of the vegetables, tomato puree and seasoning. Bring to the boil, reduce heat and simmer for 40 minutes.

Add cooked diced chicken and allow to heat through for a few minutes. Stir in the yoghurt before serving.

Serve with pasta or rice and a green salad.

Serves 3 to 4