I will try the walnut and banana one first I think. Only because I have a lot of bananas to get rid of soon.
I try and avoid eating a lot of sweets, but really I love sweet things over savoury foods, except for salads, I really love salads.
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- Thread starter Kaz
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I try and avoid eating a lot of sweets, but really I love sweet things over savoury foods, except for salads, I really love salads.
Yes, but it makes it that little more glorious for some reason... though grilling it in the oven works well too, and it keeps it nice and crisp
Thanks. I think I'll try the grill method. I like my toast crunchy.
Inigo Montoya
The New Dread Pirate Roberts.
Oh I love this thread... and I love @Sweetgeek chicken salad recipe.... lots of flavours in it that 1. I like and 2. I have in the panty..... I'll be trying this on the weekend...
I do have a few go to recipes, but I hate typing... so in the next few days I'll take some photos of some of my faves...
Here it is @Sweetgeek and @Sparrow11. My computer kept deleting it last night for some reason.
Lemon Meringue Cheesecake
Ingredients
Lemon Meringue Cheesecake
Ingredients
- 1 x 250g pkt Arnott's Nice biscuits (I usually use Milk Arrowroot - any plain biscuit @Sparrow11 eg. Graham crackers)
- 140g butter, melted
- 2 x 250g pkts cream cheese, at room temperature
- 1 x 300g ctn sour cream
- 155g (3/4 cup) caster sugar
- 1 tablespoon finely grated lemon rind
- 2 tablespoons fresh lemon juice
- 3 eggs
- 3 egg whites
- 155g (3/4 cup) caster sugar
- Line the base of a 22cm (base measurement) springform pan with non-stick baking paper. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge to chill.
- Preheat oven to 160°C. Place the cream cheese, sour cream, sugar, lemon rind and juice in the clean bowl of a food processor and process until smooth. Add the eggs and process until well combined. (if it isn't yellow enough for my liking, I will add a couple of drops of yellow food dye for effect here)
- Pour the cream cheese mixture into the biscuit base. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill.
- Meanwhile, to make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy.
- Preheat oven to 200°C. Spoon the meringue mixture over the cheesecake and spread to the edge. Bake in oven for 5-8 minutes or until lightly browned. Place in the fridge for 2-3 hours to chill. Cut into wedges and serve
Winterbourne
Unfallen Icarus
Bolognaise Sauce
This is without question the richest, bestest bolognaise sauce, for use on spaghetti or in lasagna that I or any in my acquaintance have ever eaten.
Mince
Olive Oil
Garlic
Onions
(bacon, capsicum, celery)
Ground black pepper
Tinned Italian tomatoes
Tomato paste
Beef stock
(red wine - cab sav or something heavy)
Rosemary, oregano, (thyme, basil, majoram)
Fry the mince in the oil. Season it with a little too much black pepper. Now, fry it a lot. You know how the outside of a rissole is much tastier than the grey innards? You want every grain of mince to be like a small rissole, browned on the outside. Be patient, and do this step properly. Brown the mince so each grain is browned. Then, when the sauce is stewing, all that caramelised meat goodness will go into the sauce. Mmm.
Fry garlic, onions and (if you want) bacon, thinly slivered capsicum or celery. I almost always use the bacon, sometime the capsicum and occasionally a little celery.
Add mince. Stir. Add Tomatoes and paste. Stir. Add beef stock (usually I pour it in from one of the tomato tins.) You can replace half of the stock with vino, or just chuck in the wine too. Go by sense of smell. Add herbs. Stir.
Leave it the hell alone for at least a few hours, stirring occasionally, watching the bottom doesn't stick etc. Add water to maintain consistency, if necessary.
Taste - a piece of buttered bread is good. Try not to drool.
Yummy. And even better after a night in the fridge.
This is without question the richest, bestest bolognaise sauce, for use on spaghetti or in lasagna that I or any in my acquaintance have ever eaten.
Mince
Olive Oil
Garlic
Onions
(bacon, capsicum, celery)
Ground black pepper
Tinned Italian tomatoes
Tomato paste
Beef stock
(red wine - cab sav or something heavy)
Rosemary, oregano, (thyme, basil, majoram)
Fry the mince in the oil. Season it with a little too much black pepper. Now, fry it a lot. You know how the outside of a rissole is much tastier than the grey innards? You want every grain of mince to be like a small rissole, browned on the outside. Be patient, and do this step properly. Brown the mince so each grain is browned. Then, when the sauce is stewing, all that caramelised meat goodness will go into the sauce. Mmm.
Fry garlic, onions and (if you want) bacon, thinly slivered capsicum or celery. I almost always use the bacon, sometime the capsicum and occasionally a little celery.
Add mince. Stir. Add Tomatoes and paste. Stir. Add beef stock (usually I pour it in from one of the tomato tins.) You can replace half of the stock with vino, or just chuck in the wine too. Go by sense of smell. Add herbs. Stir.
Leave it the hell alone for at least a few hours, stirring occasionally, watching the bottom doesn't stick etc. Add water to maintain consistency, if necessary.
Taste - a piece of buttered bread is good. Try not to drool.
Yummy. And even better after a night in the fridge.
Last edited:
babbaghanosh or eggplant dip:
2 large eggplants
half a cup -3/4 tahini
salt
2 cloves of garlic
1 tablespoon of lemon juice (measure by taste)
1-2 Tablespoon of extra virgin olive oil (measure by taste)
Method:
1a. For smoky eggplant taste, cut head off eggplant and tip of the knife poke eggplant everywhere. put eggplant in a pot and cover with lid and leave it on the stove, turning them over to cook all sides. do not over burn! When cooked, put it in iced water and peel the skin off
1b. For non smoky, peel the skin off, and steam
2. Put in food processer, add garlic, salt, lemon, extra virgin olive oil, and lastly the tahini. Garnish with parsley. Enjoy!
NB:
This recipe is the same for hommous, but using chickpeas instead of eggplant
2 large eggplants
half a cup -3/4 tahini
salt
2 cloves of garlic
1 tablespoon of lemon juice (measure by taste)
1-2 Tablespoon of extra virgin olive oil (measure by taste)
Method:
1a. For smoky eggplant taste, cut head off eggplant and tip of the knife poke eggplant everywhere. put eggplant in a pot and cover with lid and leave it on the stove, turning them over to cook all sides. do not over burn! When cooked, put it in iced water and peel the skin off
1b. For non smoky, peel the skin off, and steam
2. Put in food processer, add garlic, salt, lemon, extra virgin olive oil, and lastly the tahini. Garnish with parsley. Enjoy!
NB:
This recipe is the same for hommous, but using chickpeas instead of eggplant
I sometimes use prosciutto in mine. AMAZING!
David's beard
Well-Known Member
Great thread! I love to cook, so I'll be trying out all these recipes
First up will be your chicken salad @Sweetgeek, it sounds delicious.
Tonight, however, I'm being lazy and ordering pizza
First up will be your chicken salad @Sweetgeek, it sounds delicious.
Tonight, however, I'm being lazy and ordering pizza
Great thread! I love to cook, so I'll be trying out all these recipes
First up will be your chicken salad @Sweetgeek, it sounds delicious.
Tonight, however, I'm being lazy and ordering pizza
@Rudiger's secret recipe, I presume. Let us know how it turns out
I'm lazy too tonight, so I decided to just put some pastizzi's in the oven with a premade pasta bake I made last Tuesday but placed in the freezer, make a quick salad (ok it was already made in the bag), and I think some wine is in order lolGreat thread! I love to cook, so I'll be trying out all these recipes
First up will be your chicken salad @Sweetgeek, it sounds delicious.
Tonight, however, I'm being lazy and ordering pizza
David's beard
Well-Known Member
Yum! I always have a frozen premade dish on hand for lazy nights, so good in an emergency lol. The pizza craving is just too strong tonight. Or maybe it's the garlic bread calling my name. Either way, I agree, there will be wine lol
I love garlic bread so much! And the garlic pizzas... Mmmm!!!! Great! Now I'm getting the cravings for it!
Kismet
This IS me.
@Khun Khun
Strog Recipe.
Ingredients.
Drizzle of oil or butter (just enough to coat the pan)
500g beef - any cut is ok as you will just be flashing it. Cut into strips
250g Mushrooms of your choice - either sliced if large or quartered if button.
I leek, finely sliced white part only.
1 tablespoon dijon mustard
1 heaped teaspoon smoked paprika
1 garlic clove minced.
500ml Vegetable or Beef stock.
Salt and Pepper to taste
2 tablespoons tomato paste
2 Heaped tablespoons Sour Cream (light is fine)
A handful of flat leaf parsley, rough chop is fine.
Method
Melt butter, or put oil in the pan. Salt and pepper the pan and add the beef. Flash fry only and remove to rest.
Cook off the leek, garlic and mushrooms and add a little of the stock so it softens well and does not stick or burn (50 ml) When the leek is soft, add the dijon, the rest of the stock, tomato paste and paprika. Simmer for about 5 or so minutes so the flavours meld. The base will have thickened. Put the meat back in and fold the base over it. Add the sour cream and parsley and you are DONE.
Serve with whatever you choose.
Strog Recipe.
Ingredients.
Drizzle of oil or butter (just enough to coat the pan)
500g beef - any cut is ok as you will just be flashing it. Cut into strips
250g Mushrooms of your choice - either sliced if large or quartered if button.
I leek, finely sliced white part only.
1 tablespoon dijon mustard
1 heaped teaspoon smoked paprika
1 garlic clove minced.
500ml Vegetable or Beef stock.
Salt and Pepper to taste
2 tablespoons tomato paste
2 Heaped tablespoons Sour Cream (light is fine)
A handful of flat leaf parsley, rough chop is fine.
Method
Melt butter, or put oil in the pan. Salt and pepper the pan and add the beef. Flash fry only and remove to rest.
Cook off the leek, garlic and mushrooms and add a little of the stock so it softens well and does not stick or burn (50 ml) When the leek is soft, add the dijon, the rest of the stock, tomato paste and paprika. Simmer for about 5 or so minutes so the flavours meld. The base will have thickened. Put the meat back in and fold the base over it. Add the sour cream and parsley and you are DONE.
Serve with whatever you choose.
That reminds me @Mrs Butterface, @Inigo Montoya - this is your reminder
Kismet
This IS me.
Fiona
Well-Known Member
I gather all is not lost at your place. Good.
Kismet
This IS me.
Internet was out but clearly back on now. Ed is not yet home. He's stuck at Logan of all places. I posted the recipe as I always live up to my word.
Winterbourne
Unfallen Icarus
It has spoilt me for any other bolongnaise. No restaurant that I've been to can compare.
And oh man, try it as a lasagna, with a good bechamel sauce.