Recipes

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Mick F
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Recipes

Postby Mick F » 1 Apr 2007, 4:24pm

Mrs Mick F is away for a few days. Barbarella and me went for a spin, just as another Test Ride you understand. All’s fine and dandy - wheels still true!

Then I took a stroll down to The Rising Sun, and sank a few beers, then got my gob round some red wine before getting onto this site.

Now I need to get my head round to eating something.

Do you think we should have a “Recipes” section on this forum?

Mick F. Cornwall

Charlie

Re: Recipes

Postby Charlie » 1 Apr 2007, 8:28pm

Mick F wrote:
Then I took a stroll down to The Rising Sun,


:shock: Did you wear your new blue jeans?

Mick, I'm sure ACF won't mind you perusing these scrummy recipes.

Pagan

Postby Pagan » 1 Apr 2007, 10:46pm

Hexcellent link Charlie boy! ;)

However, I'd commend sausage roll, chips and some nice chocolate brownie for alcoholic overindulgence.

GeoffL
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Joined: 28 Feb 2007, 7:47pm
Location: SE Cornwall

Re: Recipes

Postby GeoffL » 1 Apr 2007, 10:58pm

Mick F wrote:Then I took a stroll down to The Rising Sun, and sank a few beers, then got my gob round some red wine before getting onto this site.

Now I need to get my head round to eating something.

Oh dear! I know the feeling (types he outside of nearly a bottle of reasonable Chardonnay). In such a condition, I like something simple - so here goes (assuming your microwave "does" baked potatoes!)

Ingrediments
One onion
One carrot
One stick of celery
One baking potato
One tin of tuna chunks
Vegetable oil
Olive oil
some lemon juice
a sprinkling of parmesan

Method
Follow the instructions for your microwave to bake the potato. Alternatively, just chuck the spud in a moderate oven for an hour or so!

Dice the onion and the celery stick and julienne the carrot.
Strain the tuna chunks and add to the veg, give a quick stir to mix.

About ten minutes before the spud is baked, heat a tablespoon of vegetable oil in a wok until really hot (just before it starts smoking), then stir fry the veg and tuna mixture until thoroughly heated. Add a tablespoon of olive oil and two teaspoons of lemon juice and stir occasionally letting the tuna brown slightly.

By this time, the spud should be done, so cut in half and spread a knob of butter. Add the veg and tuna mix over the spud and then sprinkle with grated parmesan.

Best accompanied with something one or two steps up from vino collapso and your favourite programme on the "idiot's lantern".

HTH - and sorry for any tpyos -*hic*-

Geoff

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Mick F
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Postby Mick F » 2 Apr 2007, 11:47pm

Thank you, Geoff.

What's a 'wok' ?

All I could find in the cupboard was a large pan with a wire basket thing in it with dollops of lard.
Mick F. Cornwall

GeoffL
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Postby GeoffL » 3 Apr 2007, 12:37am

Mick F wrote:Thank you, Geoff.

What's a 'wok' ?

All I could find in the cupboard was a large pan with a wire basket thing in it with dollops of lard.

Oh dear!

Wok - (n) - like a deep frying pan used for stir frying etc. esp. in Chinese cookery, looks something like this:
Image
and may include various accessories such as a lid, a wire basket thing (aka a draining rack), chopsticks, bamboo cleaning brush (good for lighting barbecues but not for cleaning woks!)

HTH,

Geoff

Dee Jay
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Postby Dee Jay » 13 Jul 2008, 12:06pm

And here's a lovely Recipes Thread .... almost unused!

Low GI Carrot and Pineapple Cake - based on Antony Worral-Thompson's recipe

450g wholemeal self-raising flour
2 tsps baking powder
a mix of spices eg - cinnamon, ginger, allspice, nutmeg, mixed spice ..... choose about 3 and use approx 1/2 tsp of each
110 g dark muscovado suger
125ml olive oil
2 eggs lightly beaten
350g grated carrot
50g walnut pieces
110g raisins
25g coconut
250g crushed pineapple in natural juice

Preheat oven to 180C/350F/gas mark 4.

Line a 23cm/9" spring-release tin with baking parchment - I don't grease as well, but you can if you wish.

Mix all dry ingredients, then add the rest. The mixture will be quite stiff and you may need to go in with your hands.

Transfer to tin.

Bake for one hour. I turn the tin around after 30 minutes as my oven is particularly hot at the back.

<stuff about waiting to cool before turning out and then waiting some more!! >

Eat.

This is a very forgiving recipe. I have made it with plain (wholemeal/granary/malthouse flour and upped the raising agent. With no coconut but with extra nuts/raisins. Different sugar. Different nuts.

I think that this is the cake equivalent of porridge and bananas!

I have a very sweet tooth, and I don't like to feel deprived, but don't like to eat too much junk - for all sorts of reasons - and this is one of the cakes which fits the bill.

The first time I made this cake I was shocked to feel how heavy it felt in the tin; I held an impromptu 'Guess the weight of the cake' competition amongst my guests!!

One last thing ...most children don't like it, which in my book, is a very good reason to bake a cake!! At least, my husband and I know that we'll get some!
Dee

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Mick F
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Postby Mick F » 13 Jul 2008, 12:32pm

Thank you Dee!

Yes, I started this thread off yonks back, and latterly only GeoffL took it up. (We haven't heard from him for a while .....)

I joked about the wok, BTW!
Mick F. Cornwall

Asdace

Postby Asdace » 13 Jul 2008, 1:28pm

Here is my favourite dish:

TUNA PASTA BAKE

200g Penne or Fusilli Pasta.
185g Tuna Chunks in Brine.
150g Sweetcorn.
1/2 Bunch of Spring Onion, chopped.
295g Campbell's Condensed Cream of Mushroom.
2 tbsp Milk.
25g Cheese & Onion Crisps.
30g Chedder Cheese, grated.

Preheat oven to 190C/375F/Gas 5.

Cook the pasta in a pan of boiling salted water for 10 mins, until just tender; drain, then return to the pan.

Roughly flake the tuna and add to the pasta with the sweetcorn, spring onion, soup and milk.

Stir well then put in an ovenproof dish.

Crush the crisps into smaller pieces and sprinkle them, with the cheese, over the bake.

Cook for 15-20 minutes, or until golden.

Serves 2.
Ready in 40 minutes.
Fat per serving 22g.
Calories per serving 615.

Dee Jay
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Postby Dee Jay » 13 Jul 2008, 1:51pm

Mick F wrote:Thank you Dee!


You're welcome. Let us know how you get on? (I won't offended if you say it's too healthy/wholesome/etc to be cake!!) But, I think I read that you are a porridge man, soI think that you might enjoy it.


Yes, I started this thread off yonks back, and latterly only GeoffL took it up. (We haven't heard from him for a while .....)


Well, it's up and running now!

I joked about the wok, BTW!


*firmly resists all puns*

I did wonder ..... :lol:
Dee

Lawrie9
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Location: Powys, Wales, UK

Postby Lawrie9 » 13 Jul 2008, 2:05pm

Has Mick thought about meals on wheels or getting onto social services.

Asdace

Postby Asdace » 13 Jul 2008, 2:08pm

I would like some nice tasty camping recipes. I do have a Trangia 27 and probably is some budding cycling cooks out there.

Manx Cat
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Postby Manx Cat » 13 Jul 2008, 6:08pm

Would love a recipe forum section. Is this possible? Maybe a pain, I dunno Im not that IT good to be that knowledgeable.


Lots of great stuff so far, be nice to have a place to put it so we can find it easy peasy again.


Gonna try that carrot cake one and get some sold on a stall me thinks.... LOVE carrot cake. Thanks Dee Jay.

Any one got a really good one that is tried and tested for chocolate brownies by any chance?


Any one want my fudge recipe..? (Won first prize for the past 7 years on the trot at our local agricultural show with this! :lol:)



Mary

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Postby Beakyboy » 13 Jul 2008, 6:56pm

Mick F wrote:Thank you, Geoff.

What's a 'wok' ?

All I could find in the cupboard was a large pan with a wire basket thing in it with dollops of lard.


Something you throw at a wabbit when you run out of buwits!
May the wind always be at your rear!

Dee Jay
Posts: 375
Joined: 7 Jun 2008, 8:07pm

Postby Dee Jay » 13 Jul 2008, 6:59pm

Manx Cat wrote:
Would love a recipe forum section. Is this possible? Maybe a pain, I dunno Im not that IT good to be that knowledgeable.


I think this is it!!

Lots of great stuff so far, be nice to have a place to put it so we can find it easy peasy again.

Gonna try that carrot cake one and get some sold on a stall me thinks.... LOVE carrot cake. Thanks Dee Jay.


You're welcome, but I must stress, Manxcat, that this is far from the sort of mass produced carrot cake that you get in the shops. It's v healthy/worthy. Not very sweet at all.

Any one got a really good one that is tried and tested for chocolate brownies by any chance?


I've always found brownies quite tricky ... very easy to overcook in the mistaken belief that they are undercooked! I had some fab ones at my book club meeting last week: maybe I can extract the recipe from my hostess!

Any one want my fudge recipe..? (Won first prize for the past 7 years on the trot at our local agricultural show with this! :lol:)


I'm not sure that you can afford to give this out on a public forum?


Dee