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Recipes

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Daisy
John McEnroe
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Recipes « on: July 05, 2009, 12:47 PM »
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I was hosting an afternoon tea recently and made the following very dainty sandwiches which were well received.

1/4 c Mayonnaise
1 tb Green onion, minced
1 tb Fresh dill, chopped
1 tb Capers
1 1/2 ts Horseradish
pinch Pepper
8 sl Whole wheat bread
1 1/2 ts Butter, softened
4 sl Smoked salmon
12 Cucumber slices, thin


Combine mayonnaise, onion, dill, capers, horseradish and pepper;  trim crusts from bread;
spread with butter then mayonnaise mixture. Arrange salmon and cucumber over 4 slices of
bread. Top with remaining bread; cut each sandwich into 4 triangles or squares.

Spreading the bread VERY VERY thinly with butter first means you can make them well ahead and they will not get soggy.
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rafa
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We have unlimited juice?This party is off the hook

Re: Recipes « Reply #1 on: July 05, 2009, 12:51 PM »
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Queen Daisy of baking, I need some new non-alcoholic dessert recipes (I have a sweet tooth and it's easy to manipulate tee-total Mark Wink )


notworthy
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eira_arian
John McEnroe
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Re: Recipes « Reply #2 on: July 05, 2009, 12:55 PM »
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Oooo those sandwiches sound gooood!
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Daisy
John McEnroe
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Re: Recipes « Reply #3 on: July 05, 2009, 12:55 PM »
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Non-alcoholic dessert recipes .......... as in cakes? pies? meringues?  Wait while I search .... I have an absolutely divine Pavlova recipe - it's different and receives rave reviews whenever I serve it.

PLUM AND CARAMELISED ALMOND PAVLOVA

MERINGUE
3 oz flaked almonds
1 tablespoon icing sugar, sifted
4 egg whites
8 oz caster sugar
1 teaspoon cornflour
1 teaspoon almond essence

FILLING
700g dessert plums, stoned and quartered
2 tablespoons caster sugar
200ml creme fraiche
300ml vanilla yogurt

Preheat grill to hot.  Spread the almonds over a baking sheet, dust with half the icing sugar, then briefly cook under the grill until caramelised and golden.  Shake the sheet to turn the almonds over; dust with the remaining icing sugar, then grill again until golden.  Watch very carefully as they carmalise very quickly.  Cool. finely chop two thirds and set aside.  Pre-heat oven to 140C.  Line a large baking sheet with non-stick paper and draw an 8” circle in the centre.  Make the meringue: whisk the egg whites until they form soft peaks, then gradually whisk in the caster sugar and cornflour, whisking well, until you have a stiff, glossy meringue.  Fold in the chopped almonds and almond essence, then spread the meringue within the circle, right to the edges and slightly hollow the centre to make a nest shape.  Scatter with half the remaining almonds, then bake for 1-1 1/4 hours until pale golden and crisp.  Turn off the oven and leave the meringue inside for 1 hour before removing.  Make the filling: cook the plums and sugar in a pan until the juices start to run, then leave to cool.  Just before serving, whip the creme fraiche until softly peaking, fold in the yogurt, then spoon into the centre of the meringue.  Arrange plums on top, scatter over almonds and decorate.



 
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top_spin
Murraymaniac
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Re: Recipes « Reply #4 on: July 05, 2009, 01:00 PM »
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Do you have any aubergine recipes by any chance? lmao  I adore aubergines but my parents hate them so I have to usually cook it for myself which is just fried with salt and pepper, pretty gross Frown
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Daisy
John McEnroe
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Posts: 19,792



Re: Recipes « Reply #5 on: July 05, 2009, 01:04 PM »
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Do you have any aubergine recipes by any chance? lmao  I adore aubergines but my parents hate them so I have to usually cook it for myself which is just fried with salt and pepper, pretty gross Frown

I have to be honest and say I generally give them a miss as they're a little bit bland for my taste.

One thing I have done with them is make them into "chips".

Slice thickly first - lay them out in a collander and salt the slices (gets rid of all the moisture in the Eggplant).  Leave the salt on the slices for at least 30 minutes.  Get rid of accumulated liquid and salt - rinse and pat dry.  Cut into thick "chips", dredge in beaten egg, a little flour and then some cornmeal.  Fry in medium hot fat - about 1/4 - 1/2 " in a largish skillet.  Eat with tomato ketchup.
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rafa
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We have unlimited juice?This party is off the hook

Re: Recipes « Reply #6 on: July 05, 2009, 01:05 PM »
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Non-alcoholic dessert recipes .......... as in cakes? pies? meringues?  Wait while I search .... I have an absolutely divine Pavlova recipe - it's different and receives rave reviews whenever I serve it.

 


Yum yum, I love Pavlova Little tongue man

I'll give it a shot!

Any chocolate cakes? Think
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eira_arian
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Re: Recipes « Reply #7 on: July 05, 2009, 01:06 PM »
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Nigella's flourless chocolate brownies fainting
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top_spin
Murraymaniac
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Re: Recipes « Reply #8 on: July 05, 2009, 01:08 PM »
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I have to be honest and say I generally give them a miss as they're a little bit bland for my taste.

One thing I have done with them is make them into "chips".

Slice thickly first - lay them out in a collander and salt the slices (gets rid of all the moisture in the Eggplant).  Leave the salt on the slices for at least 30 minutes.  Get rid of accumulated liquid and salt - rinse and pat dry.  Cut into thick "chips", dredge in beaten egg, a little flour and then some cornmeal.  Fry in medium hot fat - about 1/4 - 1/2 " in a largish skillet.  Eat with tomato ketchup.

Fry in hot fat, oh noes!  I was thinking something more student friendly Very Happy I think I will have to get the mushrooms and peppers in the pan with them, with parmesan cheese oooh.
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Daisy
John McEnroe
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Posts: 19,792



Re: Recipes « Reply #9 on: July 05, 2009, 01:08 PM »
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This is a Bon Appetit recipe which works very very well and is divine

 
MINT-TRUFFLE ICE CREAM TERRINE WITH MINT AND CHOCOLATE SAUCES

Mint-chocolate truffles frozen in vanilla ice cream create a polka-dot dessert.
click photo to enlarge


 
Truffles and chocolate sauce
1 1/2 cups heavy whipping cream
16 ounces bittersweet or semisweet chocolate, chopped
2 teaspoons pure peppermint extract
Unsweetened cocoa powder
5 cups (2 1/2 pints) vanilla ice cream, slightly softened
Mint sauce
3/4 cup sugar
1/3 cup water
2 cups (lightly packed) fresh mint leaves
 
For truffles and chocolate sauce:
Bring cream to simmer in heavy large saucepan; remove from heat. Add chocolate; let stand 1 minute. Whisk until mixture is smooth. Whisk in extract. Freeze until firm, about 4 hours, or chill overnight.
Line baking sheet with foil. Drop scant 1 tablespoon chocolate mixture for each of 16 truffles onto prepared sheet. Dust hands with cocoa; roll chocolate mounds into rounds. Cover and freeze truffles. Cover and chill remaining chocolate mixture for sauce. (Truffles and sauce can be made 2 days ahead.)
Line 8 1/2x4 1/2x2 1/2-inch metal loaf pan with plastic wrap, leaving long overhang. Spread 1/3 of ice cream (about 1 2/3 cups) over bottom of prepared pan. Press 8 truffles in random pattern (and spaced apart) into ice cream layer. Spread 1/2 of remaining ice cream over. Press remaining 8 truffles in random pattern (and spaced apart) into second ice cream layer. Spread remaining ice cream over. Cover terrine with plastic wrap overhang. Freeze at least 6 hours and up to 2 days.
For mint sauce:
Bring sugar and 1/3 cup water to boil in small saucepan, stirring until sugar dissolves. Pour syrup into blender; cool 10 minutes. Add mint leaves to syrup and puree until smooth. Transfer sauce to bowl; cool. (Can be made 1 day ahead. Cover and chill. Whisk to blend before using.)
Stir chocolate sauce over low heat until warm. Transfer to pitcher. Turn ice cream terrine out onto platter; peel off plastic. Cut terrine crosswise into slices; arrange on plates. Drizzle chocolate sauce and mint sauce around terrine.
Test-kitchen tip: Make quick work of softening the ice cream by microwaving it in ten-second intervals on the lowest power setting.

Makes 12 servings.
Bon Appétit
Time For Dessert
April 2005

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Daisy
John McEnroe
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Posts: 19,792



Re: Recipes « Reply #10 on: July 05, 2009, 01:12 PM »
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Absolutely EVERYONE loves this ........ what is also great, is that it's a "cheat's" recipe ....

Better Than Almost Anything Cake



1 pkg 2-layer German chocolate cake mix
1 14-oz can sweetened condensed milk
1 16-17oz jar caramel, butterscotch or fudge topping
1 8-oz carton frozen whipped dessert topping, thawed
1 bag (8-oz) toffee chips or bits


Prepare and bake the cake mix according to the package directions for a 13x9x2-inch baking pan.  Cool the cake in the pan for 15 minutes.
Using the handle of a wooden spoon, poke holes about 1 inch apart over the surface of the cooled cake.  Drizzle the milk evenly over the cake and let stand until milk has been absorbed into cake.  Drizzle with caramel  topping.  Run knife round sides of pan to loosen cake.  Cover and refrigerate about 2 hours or until chilled. Spread the whipped topping evenly over the top of the cake.  Sprinkle with toffee chips.  Store covered in refrigerator.

I generally refer to this as Better Than Sex Cake

The German Chocolate cake may be available under the Betty Crocker lable in Tesco's.  If not, just pick another Box Cake.
You will not be able to find the specified whipped dessert topping, so, instead ....... make Chantilly Cream (whipping cream, vanilla and icing sugar) - it's a good substitute.

 
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Daisy
John McEnroe
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Posts: 19,792



Re: Recipes « Reply #11 on: July 05, 2009, 01:13 PM »
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Fry in hot fat, oh noes!  I was thinking something more student friendly Very Happy I think I will have to get the mushrooms and peppers in the pan with them, with parmesan cheese oooh.

The hot fat makes them taste more like chips.  However, you can spray them with "spray fat" then bake them in the oven.
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rafa
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We have unlimited juice?This party is off the hook

Re: Recipes « Reply #12 on: July 05, 2009, 01:13 PM »
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fainting     Daisy, will you be my mum?
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Daisy
John McEnroe
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Posts: 19,792



Re: Recipes « Reply #13 on: July 05, 2009, 01:16 PM »
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Fry in hot fat, oh noes!  I was thinking something more student friendly Very Happy I think I will have to get the mushrooms and peppers in the pan with them, with parmesan cheese oooh.

If you like that type of "stir fry" then try Zucchini (Courgette) sliced thin, together with garlic and onion and parmesan cheese.  Just soften the garlic and onion in butter, add the Zucchini slices (cover with tin foil for a few minutes to allow to soften), remove foil, turn heat up slightly and add grated parmesan  ........ nice with pork chops.
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Daisy
John McEnroe
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Posts: 19,792



Re: Recipes « Reply #14 on: July 05, 2009, 01:17 PM »
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fainting     Daisy, will you be my mum?

 lmao  (Mark must have put you up to that one ...... giggle)

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