Go N20 instead - much more fun!If you really want it foamy you have to go molecular and make buy a whipped creeam dispenser with NO2 cartridges
What's for dinner?
Moderator: Menolly
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stonemaybe
- The Gap Into Spam
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that sounds nice! How does the recipe go? I have an orange cake in the oven now.Morning wrote:These look delicious. I baked a tangerine cake last night, and it came out quite decent. Fluffy and bitter as any cake should be
Monsters, they eat
Your kind of meat
And they're moving as far as they can
And as fast as they can
Your kind of meat
And they're moving as far as they can
And as fast as they can
Okay, so:Ananda wrote:that sounds nice! How does the recipe go? I have an orange cake in the oven now.Morning wrote:These look delicious. I baked a tangerine cake last night, and it came out quite decent. Fluffy and bitter as any cake should be
- 8 lemons, reduced to a pulp (rind included, I used one of those kitchen thingies that shred anything from sugar to bones)
- mix with 200g sugar, 1 tsp curry powder and 6 whole eggs
- add 350g flour (self raising or add 1 tsp baking soda/yeast)
- add 125g butter and keep mixing
- add 80-90g vegetable oil and swirl it 'round
Pour the mix into a previously buttered container and take to bake at 180ºC until it passes the spaghetti test.
That would be all... Let me know if you try and survive it
Ardet nec Consumitur.
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Savor Dam
- Will Be Herd!
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OK, I cannot help but ask...
This is a recipe for tangerine cake, but the only citrus used is lemon? The lemons are reduced from whole, using everything, including the pith? Not just the fruit and zest?
This is a recipe for tangerine cake, but the only citrus used is lemon? The lemons are reduced from whole, using everything, including the pith? Not just the fruit and zest?
Love prevails.
~ Tracie Mckinney-Hammon
Change is not a process for the impatient.
~ Barbara Reinhold
Courage!
~ Dan Rather
~ Tracie Mckinney-Hammon
Change is not a process for the impatient.
~ Barbara Reinhold
Courage!
~ Dan Rather
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Vader
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We had Chinese today - hot'n'sour soup and fried noodles with 5-spices duck breast. The camera is fuX0red (the jumper from the memory card fell off so it's "read only" now. Need to get a new one. Dinner was fantastic nevertheless (at least so my wife and daughter and the guests said).
Functionless art is vandalism. I am the vandal.
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Shaun das Schaf
- The Gap Into Spam
- Posts: 1193
- Joined: Mon Oct 03, 2011 6:33 am
- Location: Wollongong, Australia
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Shaun das Schaf
- The Gap Into Spam
- Posts: 1193
- Joined: Mon Oct 03, 2011 6:33 am
- Location: Wollongong, Australia
Hi Menolly, hope you're recovering well.
Recipe from "500 Greatest-Ever Vegetarian Recipes (I know, big call!
), Edited by Valerie Ferguson.
Serves 4 (That's what she says, but I ate two all by myself!)
1/2 cup Puy lentils
1/2 tsp ground tumeric
1/2 tsp ground coriander
1/2 tsp paprika
450ml vege stock.
(If you've got mortar and pestle/spice grinder, make your own for better flavour. Ditto, time-permitting, with the vege stock.)
2 large peppers, halved lengthways and seeded.
(I had a brain fart and cut the stalk off my first pepper. You can see this in the photo, with the peppers on the right. Anyway, don't do this or the structural integrity of your pepper container will be breached and egg will pour out!)
1 tbsp chopped fresh mint
4 eggs
fresh coriandor sprigs, to garnish
1 Put the lentils in a pan with the spices and stock. Bring to the boil, then lower heat and simmer for 30-40mins. Add water during cooking if necessary.
2 Preheat oven to 190c/375f. Brush peppers lightly will oil and place close together, cut sides up in a roasting tin. Stir the mint into the lentils, then fill peppers with mixture.
3 Beat one egg in a small jug and carefully pour over the lentil mixture in one of the peppers. Using small spoon, gently stir into lentils and season with salt/pepper to taste. Repeat with remaining eggs and peppers. Bake for 10mins, garnish with coriander and serve.
**I found 10 minutes wasn't enough (unless you like your eggs runny and peppers quite crisp), so gave em 15+mins. Also, I didn't use a spoon to stir the egg into the lentils as it seemed to run through ok and also I had a breach in the pepper hull, as previously explained.
Anyway, this was the first time I'd used this recipe. They were nice, but next time I'm going to try one of the following alternatives the recipe suggests (for a bit more flavour): (i) mix into lentils, chopped onions and tomatoes sauteed in olive oil before filling. (ii) add one or two finely chopped fresh green chillies to the lentils.
Recipe from "500 Greatest-Ever Vegetarian Recipes (I know, big call!
), Edited by Valerie Ferguson.Serves 4 (That's what she says, but I ate two all by myself!)
1/2 cup Puy lentils
1/2 tsp ground tumeric
1/2 tsp ground coriander
1/2 tsp paprika
450ml vege stock.
(If you've got mortar and pestle/spice grinder, make your own for better flavour. Ditto, time-permitting, with the vege stock.)
2 large peppers, halved lengthways and seeded.
(I had a brain fart and cut the stalk off my first pepper. You can see this in the photo, with the peppers on the right. Anyway, don't do this or the structural integrity of your pepper container will be breached and egg will pour out!)
1 tbsp chopped fresh mint
4 eggs
fresh coriandor sprigs, to garnish
1 Put the lentils in a pan with the spices and stock. Bring to the boil, then lower heat and simmer for 30-40mins. Add water during cooking if necessary.
2 Preheat oven to 190c/375f. Brush peppers lightly will oil and place close together, cut sides up in a roasting tin. Stir the mint into the lentils, then fill peppers with mixture.
3 Beat one egg in a small jug and carefully pour over the lentil mixture in one of the peppers. Using small spoon, gently stir into lentils and season with salt/pepper to taste. Repeat with remaining eggs and peppers. Bake for 10mins, garnish with coriander and serve.
**I found 10 minutes wasn't enough (unless you like your eggs runny and peppers quite crisp), so gave em 15+mins. Also, I didn't use a spoon to stir the egg into the lentils as it seemed to run through ok and also I had a breach in the pepper hull, as previously explained.
Anyway, this was the first time I'd used this recipe. They were nice, but next time I'm going to try one of the following alternatives the recipe suggests (for a bit more flavour): (i) mix into lentils, chopped onions and tomatoes sauteed in olive oil before filling. (ii) add one or two finely chopped fresh green chillies to the lentils.
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Shaun das Schaf
- The Gap Into Spam
- Posts: 1193
- Joined: Mon Oct 03, 2011 6:33 am
- Location: Wollongong, Australia
Are double posts allowed when the topic is food? I hope so.
Tonight's dinner: Mushroom & Mixed Nut Roast with home-made tomato sauce.
I hadn't made this before, but I'll be making it again. It was REALLY yummy!
Pictures first, then recipe.
roast, uncooked....
roast, cooked....
roast, turned out....
roast, innards....
sauce....
now together...
*I seem to be having focus issues again. Or maybe it's the red wine I drunk whilst waiting for dinner and the pic is crystal clear for the rest of you?
Tonight's dinner: Mushroom & Mixed Nut Roast with home-made tomato sauce.
I hadn't made this before, but I'll be making it again. It was REALLY yummy!
Pictures first, then recipe.
roast, uncooked....
roast, cooked....
roast, turned out....
roast, innards....
sauce....
now together...
*I seem to be having focus issues again. Or maybe it's the red wine I drunk whilst waiting for dinner and the pic is crystal clear for the rest of you?
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Shaun das Schaf
- The Gap Into Spam
- Posts: 1193
- Joined: Mon Oct 03, 2011 6:33 am
- Location: Wollongong, Australia
Mushroom & Mixed Nut Roast
Serves 4-6
2 tbsp sunflower oil, plus extra for greasing
3 tbsp sunflower seeds
3 tbsp sesame seeds
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 green pepper, seeded and chopped
3 cups mixed mushrooms, chopped
1 garlic clove, crushed
2 cups fresh wholemeal breadcrumbs
1 cup chopped mixed nuts
1/3 cup sultanas
small piece fresh root ginger, finely chopped
2 tsp coriander seeds, crushed
2 tbsp light soy sauce
1 egg, beaten
salt and ground black pepper
tomato sauce to serve
1. Brush a 675g/1.5lb loaf tin with sunflower oil and line with greaseproof paper: sprinkle the sunflower and sesame seeds evenly over the base.
2. Preheat oven to 190c/375f. Heat oil in a large frying pay. Add onion, celery, green pepper, mushrooms and garlic and fry over a low heat, stirring occasionally, for about 5 mins, until onion has softened but not coloured. Remove pan from heat and set aside.
3. Mix together the breadcrumbs and nuts in a large bowl. Tip in the contents of the frying pan, then stir in the sultanas, ginger, coriander seeds and soy sauce. Bind with the egg, then season to taste with salt and pepper.
4. Press mixture evenly into prepared tin and bake for 45 mins. Loosen sides of loaf with knife, then leave to cool for 2-3mins. Turn out and serve immediately with tomato sauce.
Tomato sauce recipe:
1 tbsp olive oil
1 onion, finely chopped
1 garlic clover, crushed
400g can chopped tomatoes
1 tbsp tomato puree
1 tbsp chopped fresh mixed herbs (parsley, thyme, oregano, basil)
pinch of granulated sugar (or dextrose if you're sugar-free like me)
salt and ground black pepper
1. Heat oil in pan and fry onion and garlic gently until softened. Stir in the tomatoes, tomato puree, herbs and sugar, with salt and pepper to taste.
2. Simmer, uncovered, for 15-20 minutes, stirring occasionally, until the mixture has reduced and is thick.
***
Notes:
-For mushies, I used oyster, dried Chinese* and button. If you're going to use any dry variety, soak in boiling water before you begin your prep.
-Make sure you remember to sprinkle the sunflower and sesame seeds in the tin BEFORE you put the mixture in because that would be a real pain in the arse to have to take the mixture out, put the seeds in and then put the mixture back in.... like someone I know did!
-This recipe takes a bit of prep, so obviously don't make it if you're in a hurry for dinner or if you don't like eating at 8.30pm, having drunk half your bottle of red wine... like someone I know did
And here ends tonight's episode of The Drunk Sheep Chef!
Serves 4-6
2 tbsp sunflower oil, plus extra for greasing
3 tbsp sunflower seeds
3 tbsp sesame seeds
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 green pepper, seeded and chopped
3 cups mixed mushrooms, chopped
1 garlic clove, crushed
2 cups fresh wholemeal breadcrumbs
1 cup chopped mixed nuts
1/3 cup sultanas
small piece fresh root ginger, finely chopped
2 tsp coriander seeds, crushed
2 tbsp light soy sauce
1 egg, beaten
salt and ground black pepper
tomato sauce to serve
1. Brush a 675g/1.5lb loaf tin with sunflower oil and line with greaseproof paper: sprinkle the sunflower and sesame seeds evenly over the base.
2. Preheat oven to 190c/375f. Heat oil in a large frying pay. Add onion, celery, green pepper, mushrooms and garlic and fry over a low heat, stirring occasionally, for about 5 mins, until onion has softened but not coloured. Remove pan from heat and set aside.
3. Mix together the breadcrumbs and nuts in a large bowl. Tip in the contents of the frying pan, then stir in the sultanas, ginger, coriander seeds and soy sauce. Bind with the egg, then season to taste with salt and pepper.
4. Press mixture evenly into prepared tin and bake for 45 mins. Loosen sides of loaf with knife, then leave to cool for 2-3mins. Turn out and serve immediately with tomato sauce.
Tomato sauce recipe:
1 tbsp olive oil
1 onion, finely chopped
1 garlic clover, crushed
400g can chopped tomatoes
1 tbsp tomato puree
1 tbsp chopped fresh mixed herbs (parsley, thyme, oregano, basil)
pinch of granulated sugar (or dextrose if you're sugar-free like me)
salt and ground black pepper
1. Heat oil in pan and fry onion and garlic gently until softened. Stir in the tomatoes, tomato puree, herbs and sugar, with salt and pepper to taste.
2. Simmer, uncovered, for 15-20 minutes, stirring occasionally, until the mixture has reduced and is thick.
***
Notes:
-For mushies, I used oyster, dried Chinese* and button. If you're going to use any dry variety, soak in boiling water before you begin your prep.
-Make sure you remember to sprinkle the sunflower and sesame seeds in the tin BEFORE you put the mixture in because that would be a real pain in the arse to have to take the mixture out, put the seeds in and then put the mixture back in.... like someone I know did!
-This recipe takes a bit of prep, so obviously don't make it if you're in a hurry for dinner or if you don't like eating at 8.30pm, having drunk half your bottle of red wine... like someone I know did
And here ends tonight's episode of The Drunk Sheep Chef!
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aliantha
- blueberries on steroids
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That *does* look really good. I may have to try this next weekend, when dinner timing is a bit more fungible than during the week.
EZ Board Survivor
"Dreaming isn't good for you unless you do the things it tells you to." -- Three Dog Night (via the GI)
https://www.hearth-myth.com/
Very nice dishes, Shaun! On a slight tangent, I was at the shop this weekend and they quit selling yet another ekologisk product. This time it was herbs. Before it was my family's favourite berries. And before that, many things. They made a big fuss about being a great place for eko products and then quit having them after no one (but me apparently) bought them. 
And this is what I made last night.
It is leek, broc, mushroom, many herbs, red wine, pork, red paprika and thickened sauce inside it.
And this is what I made last night.
It is leek, broc, mushroom, many herbs, red wine, pork, red paprika and thickened sauce inside it.
Monsters, they eat
Your kind of meat
And they're moving as far as they can
And as fast as they can
Your kind of meat
And they're moving as far as they can
And as fast as they can
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Shaun das Schaf
- The Gap Into Spam
- Posts: 1193
- Joined: Mon Oct 03, 2011 6:33 am
- Location: Wollongong, Australia
I can't remember who it was in the e-books thread that suggested a spray-on book smell for e-readers, but we need one for this thread. I can almost smell that Ananda! Also, I tried deciphering the code in the pastry top but couldn't find a message this timeAnanda wrote:Very nice dishes, Shaun! On a slight tangent, I was at the shop this weekend and they quit selling yet another ekologisk product. This time it was herbs. Before it was my family's favourite berries. And before that, many things. They made a big fuss about being a great place for eko products and then quit having them after no one (but me apparently) bought them.
And this is what I made last night.
It is leek, broc, mushroom, many herbs, red wine, pork, red paprika and thickened sauce inside it.
