recipes

[mrs phasmid]

sent these to daisy dot but after reading thread i thought id share them with you all

hi there, ok here goes, apologies now if your family have any allergies but these are some i use all serve approx 4

 

 

1.tex-mex pasta

 

1 onion chopped

1clove crushed garlic

5oz of chorizo sausage ask for a whole piece and then cube it yourself

12oz tagliatelle

can chopped tomatoes

2 tsp schwartz mexican herb mix

1 tbsp tomato puree

can kidney beans

4oz sweetcorn

2oz grated cheddar

 

 

cook pasta as directed, whilst pasta is cooking add onion, garlic and sausage to a frying pan and cook 4-5 mins, add tomatoes, herbs and all other ingredients EXCEPT the cheese, cook for further 8 mins. drain pasta, divide between 4 dishes, spoon over spicy sausage mix, top with cheese and serve.

 

2.tuna pasta bake

 

2tsp mixed herbs

10 oz pasta tricolore

6oz broccoli

1oz flour,

3/4 pt warm milk

7 oz can tuna in brine

4oz grated cheddar

 

cook pasta in boiling water that has had 1tsp mixed herbs added to it, as directed on packet,drain.

preheat oven to 190c i think thats about 6 gas.put small pan of water onto boil blanch broccoli for 3 mins and drain.

with the flour and milk make a white sauce simmer for two mins remove from heat and add 1 tsp mixed herbsand 3oz of cheese.

drain tuna and flake into sauce add pasta and broccoli and turn into an oven proof dish.

sprinkle rest of cheese and bake for approx 20 mins.

 

both of the above i serve with a mixed green salad adding things like avacdo or grapes or apple if you like.

 

3. home made fish fingers

 

1 lb cod or haddock or coley as budget allows

2 eggs

4oz breadcrumbs -day old bread is best

 

pre heat oven to gas 6

pat dry fish and cut into strips - do not skin it keeps it together- beat eggs and dip fish strips into egg and then into breadcrumbs until fully coated. lay fish sticks into a greased pan and bake for approx 15 mins

 

4. crunchy chicken

 

8 oz melted butter

8 chiken legs

12oz cornflakes

season salt

paprika

large sealable plastic bag

 

preheat oven gas 5

put cornflakes into large bag and crush with a rolling pin, wash and dry chicken, roll in melted butter and add to bag one at a time. when covered remove from bag and put into a baking tray and sprinkle with paprika and season salt. bake for approx an hour.

 

serve both of these with home made oven wedges

enough large potatoes for 4 people

do not peel potatoes, cut each potato into wedges, about 8 to each potato. place on a baking sheet brush with olive oil and bake in gas 6 for about 40 mins turning once.

 

 

5. moussaka

 

1lb aubourgine

2 onoins

crushed clove of garlic

1lb lamb mince

tin chopped tomatoes

2 tbsp tomato puree

 

preheat oven to gas 4

 

slice and fry aubourgines until soft, try to use a spray oil onto the aubourgines as you fry each one, otherwise they mop up oil hugely, remove from heat and lay on kitchen paper.add tbsp oil to fry pan and fry onion,garlic and mince, cook for 10 mins then add tin tomatoes and puree bring to boil and simmer for 20 mins. lay alternate layers of meat and aubergine into an oven proof dish.

cook inoven for approx 30 mins

remove from oven and......

 

topping

1/4 pt single cream

2 eggs

2oz grated cheese

1oz grated parmesan

 

beat eggs and cream together, stir in cheese pour over top of moussaka and return to oven for 15-20 mins

 

6. ratatouille

 

3 large onions

1 pepper

1 aubergine

2 courgettes

can tomatoes

crushed clove garlic

bayleaf

basil

 

cut all veg into small dice and fry in a lightly oiled pan for 5 mins add tomatoes garlic bayleaf and basil cover tightly and simmer for at least 3/4 hour.

 

you can puree this down as pizza base or pasta sauce or leave chunky if you will all eat it like that. i make a big batch and freeze it in portion sizes, some pureed some not a great way to get veg into them

Edited July 7, 2006 by mrs phasmid

[Viper]

Thanks for those Mrs phas. Will be trying the tex mex pasta. And probably a few more too.

 

Anyone got any veggie dishes that I can do for my eldest DD?

[mrs phasmid]

Thanks for those Mrs phas. Will be trying the tex mex pasta. And probably a few more too.

 

Anyone got any veggie dishes that I can do for my eldest DD?

 

 

hi all here's some veggie dishes

 

1. creamy beans with parmesan toast serve 2

 

1thinly sliced onion

2 thinly sliced celery sticks

1 crushed clove of garlic

small can butter beans

1 small can cannellini beans

1 small can kidney beans

3floz single cream

3floz nat. youghurt

1 tsp cornflour 2 veggie oxo cubes

2 slices thick bread

2 tbsp fresh grated parmesan

1 tbsp olive oil

 

drain rinse and drain well beans, whisk together cream yogurt cornflour 1 veggie cube, fry onion celery and garlic over low heat unti v soft but not brown, stir in beans,add sauce and heat , stirring, until bubbling hot. , remove from heat. mix 2nd veggie cube with olive oil, spoon over 1 side of bread, sprinkle with cheese, toast until golden brown. serve bean sauce over hot toasts

 

2 lentil and carrot burgers serves upto 8 depending on size of burger

 

6oz red lentils

1 veggie oxo

1 finely chopped onion

8oz finely chopped carrot

2oz fresh breadcrumbs

1oz porridge oats

1 tsp mixed herbs

2 tbsp chopped parsley

 

cook lentils according to pkt adding veggie stock cube to water to flavour. fry onion and carrots for 5-6 mins, turn into a bowl. drain any excess water from lentils and add them to bowl along with breadcrumbs,oats mixed herbs and parsley. form mixture into burger shapes. heat grill put burgers on greased baking tray, brush with a little oil and cook each side 4-5 mins until golden. serve with oven wedges(see previous post) or mixed salad

 

3. tofu with sweet pepper sauce serves 4

 

2x220g pkts of plain tofu

1 thinly sliced onion

1 crushed clove of garlic

2 diced large red peppers

2 tbsp plain flour

2 tsp mixed herbs

1 veggie oxo cube

10oz pasta

 

drain tofu and cut into 1 in dice, combine flour and mixed herbs add tofu and coat with the seasoned flour on all sides. heat some oil in a fry pan,add tofu , cook over high heat turning frequently until golden brown remove from pan and drain on kitchen paper.fry onion and garlic and cook until soft but not yet brown add peppers and cook for nother 3-4 mins. crumble over veggie cube, add 1/2 pint water stir well add tofu, and cook over medium heat for approx 10 mins.

cook pasta according to packet, drain and serve topped with tofu and pepper sauce

[mrs phasmid]

hi me again im afraid some recipes for fast foodies

 

1 meat balls/loaf serves at least 4 i strech it to 6

 

1lb mince

1pkt sage ond onion stuffing ( you can use breadcrumbs and mixed herbs but hey a little cheating)

2 eggs

slpash of lea and perrins

oxo cube

 

sauce

1 diced onion

crushed clove garlic

tin chopped tomatoes (and 1/2 pt water if using for meatballs)

tomatoe puree

mixed herbs

 

mix all ingredients in a large bowl and either make into many little meatballs( to be cooked in sauce) or put mix into a loaf tin cover with tin foil and bake in a bain marie (tin of shallow water for anyone not sure) and bake in gas 6 oven for at least45 mins then lift foil and test by inserting sharp knife into meatloaf if it comes out clean its done if not check every 10 mins.rest for 10 mins covered in tin then turn out onto a plate

sauce

put onion and garlic in pan and fry gently until soft but not brown add tin tomatoes and if using to cook meatballs 1/2pt water - if using for meatballs bring to boil add meatballs and simmer gently for approx 25 mins remove meatballs- add tomatoe puree to thicken slightly and pour over meatballs/loaf . serve with pasta or potatoes and veg

 

2.home made cheese burgers serves 4

 

11/2 lb lean mince

2 oxo cubes

1 fine diced onion

1 egg

1 tsp tom puree

2 oz grated cheese

2oz cheese cubed into 4 pieces

4 rashers streaky bacon

4 burger rolls to serve

 

mix mince,oxo onion, egg and tomato puree thouroughlt together in a bowl shape into 4 rounds andd a cube of cheese to the centre of each round and shape into a burger shape. wrap a rasher of bacon around each burger and secure with a cocktail stick REMEMBER TO REMOVE BEFORE SERVING grill burger on medium heat for 6-8 mins each side

split rolls and sprinkle grated cheese equally in each one serve burgers in buns with either a salad or home made wedges(above)

 

3. homemade crispy chicken nuggets serves 4

 

2 crushed cloves of garlic

1 chiken oxo

1/4 pint natural yoghurt

1 lemon

2 tbsp tomato puree

4 skinned and diced (approx into 6 0r 8 each)chicken breasts

1 vegetable oxo

3oz breadcrumbs

2large sealable bags

 

add crumbled chiken cube and garlic to yoghurt add grated lemon rind and juice and tomato puree and mix well.

put chicken dice into a large bag pour in yoghurt mix seal and mix well ptu in fridge for at least 3 hours or overnight if poss.

in other bag crumble veegie cube and mix with bread crumbs, add chicken a portion size at a time and gently fully coat,using a fork gently remove each pieace and place on an oiled baking tray bake at gas mark 4 for approx 25 mins or until golden.

 

 

PLEASE CAN I SAY I NEVER ADD SALT OR PEPPER AS I FIND STOCK CUBES HAVE ENOUGH AND I'M NOT ENDORSING ANY PARTICULAR CUBES I'M JUST SAYING WHAT I USE

[Viper]

Thanks for those Mrs Phas. I don't add salt or pepper either, haven't done since I had the kids, not good for you. Some people who come for dinner find it a bit tasteless but you get used to it and if you really want salt you can add it at the table. I agree stock cubes do seem very salty. It's things like veg and pasta people always add salt to but I never have. We can live without it.

[mel]

thank you for those Mrs Phas

 

When are we all coming round to your place for dinner?

[Bagpuss]

Thanks Mrs Phas and Viper Really appreciate it......erm, did someone mention dinner ????

[jlp]

Thank you

[mrs phasmid]

today: something for the sweeter toothed amongst us( you may see a theme running through this one ) can i say i always use green and blacks cocoa powder- do not use more than recipe says tho

 

1. chocolate brownies

 

400g sugar

180g sr flour

4 eggs

100g good quality cocoa (NOT DRINKING CHOCOLATE PLEASE)

100g butter

1 tsp vanilla extract

 

8/9 inch square tin greased

 

preheat oven to 180c

 

melt butter over low heat DO NOT BURN, meanwhile mix cocoa and sugar in a bowl add melted butter and stir well add beaten eggs and vanilla and stir again, now add flour and mix well but not too heavily you want it just smooth. pour mix into pan and bake for approx 40 mins until when you put a knife in it comes out clean -do not over cook. leave for a while to just cool before turning out and cutting into squares.

 

2. frozen bananas - kids can help with this great fun

 

12oz good choc chips

7oz dessicated coconut (optional if allergies) could use sprinkles instead or as well

4/5 bananas

60mls milk

waxed paper (keep insides of cereal pkt if you can its cheaper)

couple freezer proof plates

 

put choc and milk into a bowl and whack in micro for about 1 min just enough to melt choc ( or put bowl over saucepan of water and melt that way) put it aside to cool a bit

put coconut in a dry bowl and put wax paper over freezer proof plates. peel bananas one at a time and cut each into 3. using a fork dip bananas into choc mix and then coconut if using and/or sprinkles. put on waxed paper plate and continue until all bananas are used. place in top shelf or quick freeze part of freezer for at least an hour.

 

3. ambrosia

 

250 ml sour cream

2 tsp honey

3 tbsp dess coconut

2 small handfulls mini marshmallows

 

mix all together in a bowl and either pour over fresh fruit salad of your choice, add dried fruit for a great natural brekkie alternative, make up fresh fruit kebabs for dipping. just use your imagination

 

4. flapjacks

 

3oz marge

2tbsp golden syrup

3oz dark muscavado sugar

5oz porridge oats

lightly greased 7inch square tin

optional ingredients - raisins or choc chips or chopped glace cherries or grated fresh lemon or orange peel

pre heat oven to 180c

 

put marge and syrup in a pan over a low heat and stir until just melted. stir in sugar and oats, add optional ingredients now if using, spread mix evenly into tin and bake for approx 20 mins. leave in tin to cool for 5 mins but cut into squares before too cold

ALLEGEDLY this will keep in an airtight tin for upto 4 weeks mine never last 4 mins let alone 4 weeks lol

 

5. chocolate buttons

 

4oz marge

2oz vanilla sugar ( put 1 vanilla pod in a air tight jar with 1lb castor sugar,leave for three days before using, replace sugar as used vanilla needs replacing every 3 months)

4oz self raising flour

1 oz cocoa powder

2oz plain chocolate melted or white if prefered

greased baking tray

wire cooling rack

preheat oven to 180c

 

cream marge and sugar until fluffy and then sieve in cocoa powder. with damp hands roll into balls about the size of a walnut, oplace on the baking tray leaving room to spread( you only forget this once) flatten gently with a fork to leave a pattern, bake for approx 8 mins, they will rise at first and then flatten, don't worry' take out and leave on tray to cool and crisp for 1 min and then remove carefully (i use a spatula)

onto a wire tray to cool completely. when cold sandwich in pairs with melted chocolate.

 

6. creamy chocolate - if you thought chokkie couldn't be improved try this!

 

5oz plain chocolate- at least 75% chocolate

2oz butter

couple drops vanilla essence

6oz sweetened condensed milk

4oz icing sugar

1 level tbsp cocoa

mini paper cases

 

whack chocolate and butter in micro for 1 min ( or melt over pan of boilng water) until just melted,stir, add vanilla essence and beat in condensed milk. sieve in icing sugar and cocoa and beat until creamy. place a tablespoon of mix into each paper case and leave to cool. OY! I SAID LEAVE TO COOL lick bowl and spoon before washing up!

[justine]

Bob's always had a problem with fish and veg, so I've tried a few combinations. I'm posting a couple of recipes for you.

 

Paella.

 

1 haddock fillet

1 salmon or cod fillet

1 chicken fillet

 

1tbsp Olive Oil

1 onion, chopped

1 garlic clove, crushed

4oz long grain white(or brown but bear in mind it takes longer to cook) rice

pinch of turmeric

pinch of dried thyme

8oz can tomatoes

half red pepper chopped

half green pepper chopped

2 oz frozen peas

2 tbspn fresh chopped parsley

seasoning as required

 

1. cook fish and chicken as instructions or preferance (steam, boil or bake). When cooked chop chicken it to bite size pieces and flake the fish

 

2. Heat oil in frying pan add onion until lightly brown add garlic and rice and cook for 1 minute.

 

3. Add turmeric, thyme, chopped tomatoes 12floz of cold water + seasoning if desired. Bring to boil and cook for 5 minutes. Stirring occasionally.

 

4. Add vegetables to the pan. Cover and cook for further 5 mins.

 

5. Add chopped fish and chicken, cover the pan and cook for further 5 mins or until rice has absorbed most of the liquid. Stirring occasionally.

 

6. Take from heat, put into bowls with chunky bread or G/F petit pains.

 

 

Another easy version is to cook your fish and chicken, then get a family sized bag of vegetable rice (i.e. Asda's Smartprice Golden Vegetable Rice) add more veggies to it, stir everything together, put in bowls with your chunky bread!

 

Fish Cakes & dip(optional)

 

Fish Cakes

1lb potatoes cut into pieces

1lb cod fillet

3oz prepared spinach leaves

5 tbsp milk

2 tbsp butter

1 egg

1 cup of fresh breadcrumbs or G/f breadcrumbs

 

1. Boil or steam potatoes/spinach, cook cod as instructions (bake, boil or steam).

 

2. Add milk, butter to potatoes and mash, chop spinach add to mash, flake fish make sure you get those pesky bones, add. Shape mixture into round cake size patties. Place on plate.

 

3. Beat egg. Place breadcrumbs on second plate and dip cakes into egg first then breadcrumbs.

 

4. Fry fish cakes for 3-4 minutes eash side until browned and heated through. Drain and serve with the following dip(optional) and homemade wedges.

 

Dip

1oz chopped Sun-dried tomatoes

1oz chopped olives or try cucumber

4 oz Yoghurt

seasoning to taste.

 

Stir into the yoghurt, sun-dried tomatoes, chopped olives or cucumber, season and place into small bowl.

 

That's it for now. I'll get some more together soon.

 

I always think that a recipe is there to adapt so I'll have a go at anything. There are so many substitutes out there in the supermarket for G/F D/F dietary requirements any recipe is up for adaptation.

 

Happy cooking

Just

[Flora]

I've got one

 

For when you want to produce something nice for your friends, but don't want to be chopping, sauteing etc when you're socialising.

 

Chicken ala Lauren's friend

 

4 chicken breasts (skinned)

 

2 large peppers (any colour but red, orange, yellow one's are best)

 

Large tub of creme freche

 

Paprika

 

Slice the peppers

 

place in large casserole dish with the chicken

 

mix the paprika into the creme freche

 

mix the creme freche in with the chicken and peppers

 

Pop it in the oven on 200 for an hour (or until chicken fully cooked)

 

serve with rice and salad

 

Very nice and very easy

[phasmid]

today something a little healthier - some alternatives for some well known favourites, you might think they're a little fiddly but their worth it and hey no additives

 

1. home made baked beans - start the night before

 

8oz haricot beans soaked overnight

2oz butter

1 large diced onion

crushed clove of garlic

tin choppped tomatoes

2 tsp brown sugar

1 tbsp fresh parsley

 

soak and cook beans as directed on packet - make sure that you boil rapidly and fiercly for at least 10 mins- then drain and put back into a covered pan to keep warm. meanwhile melt butter in pan and gently fry onion and garlic until soft, pour tomatoes into pan and simmer for about 10 mins to reduce and thicken add sugar and parsley ( if it still looks a bit runny for you, add a little tomato puree to thicken) pour over hot beans and keep warm for at least 30 mins to allow flavours to be absorbed. reheat and serve as desired. will keep 3 days in an air tight container in fridge ( if you can keep kids from eating them)

 

2 home made lemonade - overnight again

 

8 large unwaxed lemons

8oz caster sugar

4pints boiling water

 

wash and dry lemons, remove zest in strips (with zester or cut finely) put in large jug with sugar and boiling water and put in cool place overnight squeeze juice from lemons and put in covered container in fridge.next day add lemon juice to water mix and stir thouroughly, strain and chill before serving.

 

3. lemon squash

 

2 thin skinned unwaxed lemons

2 pints water

1lb castor sugar

1 level tsp citric acid -from any good chemist

 

cut lemons into quarters and place in liquidizer with 1/2 pint water blitz on max for 10 secs.pour into a deep pan add remaining water sugar and citric acid and bring to boil stirring continuously to dissolve sugar.

remove from heat and allow to cool, strain into bottles and cap. dilute when needed like ordinary squash. will keep in fridge for 2-3 weeks. make sure you label it with date and title tho

 

4. orange squash

 

zest and juice of 3 oranges

11/2 pints of water

12oz of castor sugar

1 level tsp citric acid-see above

orange colouring if you feel you need it - i don't personally

 

dissolve sugar in water and simmer for 5 mins. add citric acid to zest and juice of oranges in a bowl/jug and pour over hot syrup (add colouring now if using) allow to cool strain and bottle. dilute as needed like ordinary squash . store as above.

 

 

5. cucumber and yoghurt salad

 

1/2pint plain yoghurt

1 cucumber sliced

1 green chili deseeded and finely chopped

1/4 tsp finely grated ginger

coriander leaves to garnish

 

mix all ingredients except coriander in a bowl cover with film and refridgerate for at least 1 hour before serving garnished with chopped coriander leaves.

 

6. caulflower salad

 

fresh cauliflower broken into small florets

coarsly grated carrot

finely sliced green pepper

finely sliced celery

 

dressing

 

1 tsp dilon mustard

1/2 pint olive oil

4 tbsp white wine vinegar

 

mix all salad ingredients into a bowl. put all dressing inredients into a screw to jar and shake that booty until mixed. pour over veg and serve.

 

ENJOY

 

OOPS FORGOT TO LOG OUT AS PHAS AGAIN! SORRY

Edited July 8, 2006 by phasmid

[mrs phasmid]

anyone who has tried any of these recipes please leave feedback AND ADD SOME OF YOUR OWN

[Guest hallyscomet]

Awesome <'>

 

Thank you my kids will looooove these recipes

 

H.

[mrs phasmid]

sorry a little late today but bin out - but somethings for sunday tea time and one especially for BD

 

 

1. BASIC SCONE MIX

 

8oz sr flour

2oz marge

5-6 tbsp of milk

 

pre heat oven to gas 7

 

sift flour into a bowl and rub in marge until like breadcumbs.

add milk a little at a time until you get a soft but not sticky dough. turn out onto a floured surface and roll oout until 1/2 inch thick. cut out into as many rounds as you can TIPs if you haven't got a rolling pin use a filled bottle well floured, if you haven't got a cutter use a cup, do not twist as you cut as scones will not rise evenly. continue adding and rerolling the trimmings until no more can be used. bake on a lightly greased tray for approx. 13mins or until firm to the touch.

 

1a.

for herb scones add herbs with the flour before rubbing marge in. continue as above

 

1b

for cheese scones after rubbing in marge add 1/2 tsp dry mustard powder and 3oz grated cheese. continue as above

 

1c.

for fruit scones after rubbing in marge add 2oz sultanas and 1oz castor sugar. continue as above

 

2BANANA LOAF

 

2 large ripe bananas- mashed

2oz marge

5oz castor sugar

2 eggs

8oz sr flour

preheat oven gas 5

 

cream marge and sugar together, beat in eggs, add flour and mashed bananas and mix well. pour into a gresed and floured 11/2lb loaf tin and bake in middle of oven for approx 1 hour until loaf is golden brown and springy to touch. cool on a wire rack, serve on its own or is delicious buttered.

 

3 MALTED TEABREAD - start saturday for sunday tea

 

12oz wholewheat flour

2tsp baking powder

2oz muscavado sugar

2 oz sultanas

2oz dates chopped - go to health food shop or health area of supermarket for dried ones, not yukky xmas leftovers please

2tbsp malt extract- i go to pharmacist/healthfood shop for mine, told you could use marmite but?

2oz butter

2 beaten eggs

1/4 pint plus 1 tablespoon milk

preheat oven to gas 3

 

mix flour and baking powder in a bowl, add sugar, sultanas and dates and mix well. heat malt and butter in a pan until just melted, add milk to beaten eggs combine with malt mixture and stir into dry ingredients. mix well together to make a dough and turn into either a 2lb loaf tin or two 1lb ones. bake in oven for approx 1 hour then turn onto a wire rack to cool. wrap in foil and keep for 1 day before eating for it to be at its best.

this recipe freezes well

 

4 LAGER LOAF - for BD

 

3oz butter

1 tbsp golden syrup

3oz soft brown sugar

10oz sr flour

1/4 tsp bicab of soda

1/2 tsp cream of tartar

1/4pint lager- what you do with the rest is up to you

2 ripe bananas mashed

4oz dates chopped

preheat oven gas 4

 

gently heat butter sugar and syrup until melted, remove from heat and whisk in eggs. sift together flour,bicarb and cream of tartar into a bowl. briskly mix in the syrup mix and add the lager,mix to a smooth batter. add the bananas and dates and pour into one 2lb loaf tin or two 1lb tins well greased. bake in middle oven for approx 11/2 hours then turn onto a rack to cool. will keep well never tried freezing but try it and see.

 

 

ENJOY <'>

Edited July 11, 2006 by mrs phasmid

[Zemanski]

Tacos are our family favourite

 

we always use flat corn tortillas, not those silly hard things that crumble as soon as you try to bite them

 

1. bean filling:

 

2 cans of cooked kidney beans

onion, finely chopped

can of tomatoes, drained

taco spice - cumin coriander chilli cocoa

 

or use a tin of refried beans (not the spicy ones)

 

fry onion till soft with taco spice

add drained beans fry for a couple of mins till they start to break up

add tomatoes

mash well and continue to heat very gently, stirring, till liquid has evaporated off to leave a gooey mess

 

2. place line of bean mix along centre of tortilla

fold in half

dry fry (no oil) till golden brown - first on bottom holding taco upright, then on each side

 

serve warm with finely chopped cucumber, peppers, tomatoes, onion, grated cheese, guacamole, olives, chilli sauce, coriander leaf, pickled chillies, salsa - it's a mix and match game

 

alternatively forget the cooking and do cold ones without the beans but with loads of chopped fruit, grated choc, ice cream, cream, yoghurt, sprinkles, maple syrup .........

 

another mix and match game - link!!!

Edited July 10, 2006 by Zemanski

[mrs phasmid]

hi all some tips today rather than full blown recipes

 

can i recommend investing in a good quality electric slow cooker if you haven't already got one. i use mine at least twice a week. it allows you to use cheaper cuts of meat and with just a little adjustments can change recipes quickly.

 

use stewing steak and veg with a can of tomatoes you've got a basic casserole, add parika and serve with pasta for spanish beef, or add curry powder and creamed coconut milk sachet and serve with rice for a curry.

 

use mince, onions,garlic, tin toms, mushrooms and herbs you've got a basic mix for spag, add extra veg for a shepherds, serve with potatoes for savoury mince, omit mushrroms and add sweetcorn ,chilli powder and kidney or baked beans(my kids prefer) for a chilli.

 

skin chicken thighs add white wine peppers of your chosen colours onion garlic and at last minute before serving double cream serve with rice or pasta, add parika for spanish chicken, curry powder and 1 creamed coconut milk sachet INSTEAD of double cream and whoops a chicken curry.

 

chuck in sausages, veg 1/2 bottle beer(not lager) tin toms, mixed herbs and tomato puree and there you have a sausage casserole

 

the best bit of all this is you can chuck it together in a few mins put it on low for the whole day and forget about it until tea time any left overs taste just as nice the next day or if not a enough for a whole meal freeze and serve another day with j.potatoes and of course if anyone turns up unexpected you just do a bit extra rice,pasta,potatoes and you look like supermum

 

also have you thought of gettinig an icecream maker and a smoothie maker you can sneak all sorts in without them knowing. also a fruit juicer, the ones that take veggies as well as fruit, a bit expensive i know but its amazing how many things juice and how different they taste to the original, try beetroot and spinach you'll be amazed

 

ENJOY

<'>

[Karen A]

Dear Mrs Phasmid do you brown ingredients or preheat them or can you get away with just pre heating slow cooker and throwing everything in? Karen

[mrs phasmid]

Dear Mrs Phasmid do you brown ingredients or preheat them or can you get away with just pre heating slow cooker and throwing everything in? Karen

 

 

i am the world laziest cook. i just chuck everything in slowcooker,switch on, cover and walk awayuntil tea time. except for sausages whichido brown slightly first otherwise they look like something unmentionable. whereas with a stew it's best to brown everything first to develop flavours and seal juices,with slow cooking you want the juices to meld with everything else and the long cooking time allows flavours to develop. with an electric slow cooker i've never found it necessary to preheat, everything always works out

 

<'>

[marshmallow]

Mrs Phasmid,

thankyou for all these lovely recipes, however, if you are the worlds laziest cook that makes me a non cook!! I am now determined to go out, get a slow cooker and give it a go, thanks for the inspiration

 

Thankyou Zemanski too

[Karen A]

i am the world laziest cook. i just chuck everything in slowcooker,switch on, cover and walk awayuntil tea time. except for sausages whichido brown slightly first otherwise they look like something unmentionable. whereas with a stew it's best to brown everything first to develop flavours and seal juices,with slow cooking you want the juices to meld with everything else and the long cooking time allows flavours to develop. with an electric slow cooker i've never found it necessary to preheat, everything always works out

 

<'>

Thanks that is such a good idea it will make life a lot more simple.Karen

[baddad]

4 LAGER LOAF - for BD

 

3oz butter

1 tbsp golden syrup

3oz soft brown sugar

10oz sr flour

1/4 tsp bicab of soda

1/2 tsp cream of tartar

1/4pint lager- what you do with the rest is up to you

2 ripe bananas mashed

4oz dates chopped

preheat oven gas 4

 

gently heat butter sugar and syrup until melted, remove from heat and whisk in eggs. sift together flour,bicarb and cream of tartar into a bowl. briskly mix in the syrup mix and add the lager,mix to a smooth batter. add the bananas and dates and pour into one 2lb loaf tin or two 1lb tins well greased. bake in middle oven for approx 11/2 hours then turn onto a rack to cool. will keep well never tried freezing but try it and see.

 

 

ENJOY <'>

 

Waste booze by putting it in a cake? Not on your nellie!!

Don't mind adding it to gravy or casseroles - you still drink it - but cake??? Brrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr!!!

 

bd

[littlenemo]

Here's a whole bundle of recipes from the King of TV Chefs - my favourite is the chocolate moose.

 

enjoy

[mrs phasmid]

Here's a whole bundle of recipes from the King of TV Chefs - my favourite is the chocolate moose.

 

enjoy

 

pmrafl well done littlenemo oh what brill 'recipes' shows how easy it is to cook everything from scratch.

 

<'>

[mrs phasmid]

this morning some recipes for fun with the kids - please, these recipes contain organic food colouring from the health food shop, you know your own children, these recipes i use with mine, but if neighbours kids are coming in, (one day last summer i had 17 kids in the backgarden, which is as big as a stamp), i always ask about allergies first and if in doubt try a little bit first REMEMBER FOOD COLOURING CAN STAIN ( sorry playleader mode on )

 

1. playdough - a tried and tested oldie

 

140g white flour

50g salt

2tbsp cream of tartar

1 tbsp veg oil

2 tsp food colouring

250mls water

sealable bags

 

mix flour, salt and cream of tartar in a saucepan-don't use your best one, i have one just for this, add water, food colouring and oil. stir over a medium heat for 3/6 mins, don't worry it WILL turn into a dough. when the mixture has formed a ball, take off of heat and allow to cool. when cool turn out onto a floured surface and knead to mix well and smoothen(is that a real word or have i just made another one up?). keep in sealable bags in fridge.

 

2. face paint

 

cornflour

water

hypoallergenic cold cream

different food colourings

deep muffin tin

 

in each well of the muffin tin mix 1 tsp cornflour,1/2 tsp water, 1/2 tsp cold cream and a couple of drops of food colouring, a different one for each well. stir and use.

 

3. finger paints

 

160g cornflour

500mls water

3 tbsp sugar

different food colourings

4 paper cups

squirt of el cheapo washing up liquid

 

mix sugar and cornflour in a pan, add the water and mix well. cook over a medium heat, stirring ALL the time, the mixture should start to boil and then thicken, takes 5-8 mins. allow to cool and pour into paper cups

add a little food colouring to each cup and a drop of washing up liquid stir gently. job done.

 

4. giant bubbles

 

FAIRY LIQUID ORIGINAL-sorry for product placement but no other works as well

cold water

glycerine- from pharmacies

wire coat hanger

plastic washing up bowl

 

bend coat hanger into a loop. mix 125mls of fairy with1 litre of water and add 2 tbsp of glycerine stir gently but thoroughly. dip coat hanger in mix and away you go. don't throw left over stuff away, cover and use again for some reason it gets better if you leave it!

 

HAVE FUN

 

<'>

[hev]

mrs p.where do i get chorizo sausage from please?cheers for the recipes,i love trying new foods

[hev]

its me again,i keep buying cake mixes from shops for katie but at 1.50 pkt its working out dear,i went yesterday and thought of getting flour and doing it myself but do i get self raising or plain?this probably sounds a silly question but i was too embaressed to ask in the shop,so have you got a kiddie recipe for me and a 3 year old to make,thanks <'>

[mrs phasmid]

mrs p.where do i get chorizo sausage from please?cheers for the recipes,i love trying new foods

 

 

hey hev

 

you can get chorizo sausage from most good supermarket deli counters. ask for a whole piece about 2 inches thick and then dice it at home.

 

please leave feedback if you try anything i'm dying to know if anyone else likes these recipes or if we are truly wierd

 

<'>

[mrs phasmid]

its me again,i keep buying cake mixes from shops for katie but at 1.50 pkt its working out dear,i went yesterday and thought of getting flour and doing it myself but do i get self raising or plain?this probably sounds a silly question but i was too embaressed to ask in the shop,so have you got a kiddie recipe for me and a 3 year old to make,thanks <'>

 

most cake recipes i use use self raising flour, you can use plain but then you have to add baking powder and hey too much hassle for this domestic goddess. don't forget those boxed mixes are full of additives and e numbers and hydrogenated fats and making it yourself takes no longer.

 

try this one with your daughter

 

treasure muffins - you'll never know what you'll find

 

140g sr flour

60g quick oats or wheatgerm - supermarket or healthfood shop

2 tsp baking powder - i know, but these are muffins

1 egg

60ml veg oil

180mls milk

fresh (or frozen but thawed) berries OR jam and a little extra sugar OR fuit of your choice in season

12 paper muffin cases placed in 2 muffin tins OR 2 muffin tins greased if no cases

preheat oven to gas 8

 

in a bowl mix together flour, oats or wheatgerm ,sugar and baking powder. in another bowl mix all wet ingredients together and then add to the dry mix. stir until mixed but don't over stir this is one time you leave a cake mix a little lumpy. now if using fruit or berries mix this in and pour mix into paper cases. don't fill more than 3/4 full or else! if using jam fill muffin case 1/2 way put a tsp of jam carefully in centre leaving an edge of mix then add a little more mix to cover and sprinkle with sugar, lovely doughnutty taste

bake 20-25 mins approx let cool before eating especially the jam ones as they get a little volcanic.

 

also try these with her

 

personal pizza

 

4 muffins

tomato sauce or puree

1/4 pound cheese grated - try things like mozzarella or edam as well as cheddar

16 slices of pepperami- from supermarket deli counter not pkt pepperami too hot OR use sausages

1/2 tsp dry basil

1/2 tsp oregano

grated parmesan - optional

preheat oven to gas 8

 

slice muffins and place on a baking sheet. mix tomato sauce or puree with herbs. spread evenly on each muffin half and add 2 slices of pepperami or sausage to each half, sprinkle over cheese and sprinkle with parmesan ( if using) and bake 15 -20 mins until cheese melts. let it cool a little before eating

 

ENJOY

 

<'>

[mel]

oh god, oh why oh why did i have to read this post when its lunch time and i havent been shopping yet? im on a cup a soup right now *sigh* oh well. at least i will know what ingredients to buy so i can have a lovely dinner. thanks for the recipes. we are now going to be spoilt for choice <'>

[mrs phasmid]

SOME MORE TOP TIPS-NOW YOU ALL KNOW WHY I DON'T LOOK LIKE A STICK INSECT

 

 

find a good butcher, the meat will be better, fresher and cheaper than the supermarket and a good butcher will know how to cook stuff, will prepare and score meat just ask he's the professional. not got a butcher ?have a scout around to see who has the longest queues might not be the cheapest but he'll be the most consistent, thats what keeps people coming back

 

find your local farm shop or farmers market good seasonal produce, fairly priced and no sweets to tempt you.

 

visit your health food shop. herbs and spices are usually in smaller packets so fresher - chuck out any herb/ spice more than 6 months old, they are stale and off. also good for dried fruit and knowledgable.

 

keep a scrapbook, good cook book are expensive, borrow from library, friends, magazines anywhere you see one you like( i have been known to steal from the dr surgery) and keep the recipes in a cheap scrapbook that you can take down anytime. top tip the more thumbed the recipe book the more it's used

 

find a corner of your garden, or a hanging basket, or window box to grow your own herbs in. i reccommend parsley, basil, chives and coriander the taste of fresh herbs is amazing DO NOT plant mint in your garden you'll never get rid of it, listen to the voice of experience remember dried in the pot at the beginning, fresh at the end.

 

never be afraid to ask everyone started somewhere we weren't born knowing how to cook, if we were lucky we learn from our parents and we must pass that onto our children. bring back domestic science in school i say

 

<'>

Edited July 11, 2006 by mrs phasmid

[bid]

Mrs P,

 

I love your daily recipe slot!

 

Keep 'em comimg...you are good, makes me feel quite inadequate as my lot get stuck with chilli, again!

 

Boho

[littlenemo]

Right!

 

Our 'passed on down the generations' family cookbook is the american Fanny Farmer (BD ), ancient stained and falling apart. But like an ancient pirates chest, it contains treasure. Real treasure! None of this namby-pamby lo-fat-lo-sugarGFCFDF stuff of the 21st century. No sirree! This is what made america great(ly overweight)!

 

DENVER CHOCOLATE PUDDING

"Sometimes called 'Fudge Pudding', this is sauce and pudding in one. Do not over cook it. Serve it the day it is made while the cakelike top is still somewhat moist." Or the morning after, when it has dried up a bit, soaking up a bowl of milk (beats meusli hands down!)

3/4 cup sugar

1 cup flour

2 teaspoons baking powder

pinch of salt

1 oz (or more ) bitter chocolate or 3 tablespoons cocoa

2 tablespoons butter or marge (wimps!)

1/2 cup milk

1 teaspoon vanilla

 

For the top:

1/2 cup brown sugar

1/2 cup white sugar

4 tablespoons cocoa

1 1/2 cups coffee (or water if you must)

 

Sift sugar, flour, baking powder and salt. Add chocolate and butter melted together over hot water. Add milk and vanilla. Pour into buttered baking dish (large pyrex bowl?) about 9 x 9 inches.

Over the top (certainly is! ) scatter, without mixing, brown and white sugar and cocoa. Pour over coffee.

Bake 40 minutes at 350F (180C, gas mark 4, moderate). Let stand at room temperature and serve cool but not chilled with whipped cream. (She says. My family say it's best scalding hot with vanilla ice cream )

Eat it in health! (it says here )

 

It's rich, it's sweet, it's addictive and best served on a winter evening when you've been walking on the moors all day. But is just as good after a hard day at school/work/home. For adults you can pour over your favourite spirit and set fire to it! The only problem is that it absorbs loads before enough stays on the outside to light ( )

 

Try it.

You'll love it.

We promise.

 

N,Z,C&D

[mrs phasmid]

TODAY SOME VEGGIE SPECIALS

 

 

1 lentil roast

 

8oz red lentils

2tbsp oil

2onions finely chopped

1 large cooking apple finely sliced

2 large tomatoes skinned and chopped

2 oz breadcrumbs

1 beaten egg

1tsp mixed herbs

preheat oven gas 5

 

cook lentils as packet and drain all but a liitle water. beat until a smooth puree. fry oinions until soft, add apple and tomatoes and fry until all soft.add to lentils with breadcrumbs,egg and herbs, mix well. press into a loaf tin, cover tightly with foil and bake for 50 mins. serve hot with green veg and gravy or use meatball sauce from above.

 

2.cumberland herb pudding - so called because the original recipe had nettles instead of cabbage

 

1 heaped tbsp pearl barley - soaked overnight

1lb green cabbage finely chopped

2 medium diced onions

2 medium sliced leeks

1oz marge

preheat oven to gas 4

 

boil barley in soaking water until tender, add vegetables and a little more water if needed, and boil rapidly with lid on stirring to avoid sticking for 20 - 30 mins. drain and put back in pan, add marge and egg and mix well turn into a 2pint oven proof dish and cover. put in oven for 10-15mins to reheat. serve hot.

 

3. tomato and onion casserole

 

1lb oinions finely sliced

1/2 tsp marjoram

1lb tomatoes skinned and sliced

3oz breadcrumbs and 3oz grated cheese mixed together

1oz melted marge

preheat oven to gas 7

 

boil onions for about 20 mins, then drain well. put half onion into bottom of greased casserole, add a layer of tomatoes and then a layer of breadcrumb mix. repeat. pour over melted marge and bake for approx 20 mins.

 

4 stuffed aubergines

 

2 large aubergines

1 chopped onion

4 tbsp oil

1clove garlic crushed

3oz wholemeal breadcrumbs

1/2 tsp dried oregano

pinch dried thyme

2 tomatoes sliced

1 oz well flavoured cheese

chopped parsley to garnish

preheat oven to gas 4

 

cut of ends of aubergines and cut in half lenghtways, spoon out some of the flesh leaving a wall all around aboout 1/4 - 1/2 inch. roughly chop flesh and put aside. heat oil in a pan and fry aubergine halves for 30 secs each. lift out leaving as much oil behind as poss and put in a heat proof dish.

add onion to pan and fry until just begining to brown add aubergine flesh and garlic and cook for a further 5 mins.

mix herbs and breadcrumbs in a bowl and add fried mix mix together well. pile filling into aubergine cases, arrange tomato slices on top and sprinkle with cheese. cover dish with foil and bake for 3/4-1 hour until aubergines are soft. sprinkle with parsley and serve with brown rice and green salad.

 

 

ENJOY

 

<'>

[baddad]

Right!

 

Our 'passed on down the generations' family cookbook is the american Fanny Farmer (BD N,Z,C&D

 

 

Now, is that 'Fanny Farmer' as in the authoresses name, 'cos if it is i'm gonna have to re-do that old classic Johnny Craddock slip up on live TV.......

 

"And for all of those watching at home, If you're going to try making these doughnuts we hope they come out looking just like Fanny's..."

 

Classic!!

 

Sorry - better do a recipe:

 

Be very very strict about measurements here - it's vital!

 

Ingredients:

 

1 packet of bacon cut or ripped up

A big lump of good, strong cheese - grated

One large onion, chopped

a tin of tomatoes

some mushrooms

some garlic

some herbs (I like basil/oregano etc) but you can go chinesey or whatever you fancy!)

Some chilli pepper or sauce

salt/pepper

 

Some pasta you like...

 

Bung pasta in saucepan with a little olive oil (stops it going sticky/starchy - little tip!) and salted water and while that's cooking al dente (sp?) fire up the wok or a big saucepan with a bit of oil in

 

Lob in bacon and onions and fry off

Bung in mushrooms, garlic, herbs, seasonings and tinned toms (or you can fire in left over pasta sauce etc) and cook through, thickening if need be with tom puree or just turning up the heat to reduce it! Sun dried toms chopped and added help it along too!

Drain your pasta and bung that in and stir through

Turn off heat and lob on grated cheese, then 'ripple' that through

Bung it on a plate and gobble down with GARLIC BREAD(!!!???), salad, whatever... and big, buxom glasses of red!

 

YUM YUM!

 

L&P

 

BD

[bid]

Oooh, sounds scrummy, BD!

 

Boho

[phasmid]

Badders!

 

 

There was I waiting for the reciepe's punch line (add squished snails - or something similar - to taste sprang to mind)...

 

 

and there wasn't one!

[baddad]

snails is basically....

 

"Smother in garlic until you can't taste snail anymore, then sell to idiot English Rost Biffs who will eat anything if we tell them it's Cordon Bleu... Hahaha, and ZEY call us arrogant zee stupeed Englaise Rost biffs... ehohehoheho! Zoot Alores! Mange Tout! etc etc etc"......

[Zemanski]

but what's it called?

[baddad]

but what's it called?

 

 

They're called 'Escargot' 'cos they are the noises you make when you're heaving your guts up afterwards:

 

Eghhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!!!

 

Ssssssgarhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh

 

Gurghhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!!

 

 

If you actually meant MY recipe, that's called 'Cheesy Yum Yum'... cos people go "It's very cheesy. Yum Yum!"

 

( a cheesy grin!)