Dessert

Dec. 27th, 2012 08:01 pm
tvordlj: (Meez avatar)
Cupcakes and the Eggnog Caramel CheesecakeThis is Christmas dessert. Mom made the cupcakes, one version is pecan caramel and the other is Black Forest. My creation is the eggnog caramel cheesecake. We only had Cool Whip to put on it because my sister's hand mixer was broken so there wasn't really any way to whip up proper whipping cream. But wow was it good!!

Recipe here. [livejournal.com profile] inbetween_girl made it too and reported that it was very good. She made it with a crushed ginger base while i used graham cracker crumbs. Both would be equally yummy.
tvordlj: (Default)
As there are a number of vegetarians on my flist, i thought you might like this recipe. I haven't tried it buy my niece has and loves it. For non-veggies, you could probably toss in some cooked chicken if you wanted to.

EASY BALSAMIC CHICKPEA, BROWN RICE
and broccoli salad


1 red pepper (or ½ cup chopped, jarred roasted red pepper)
2 cups cooked long-grain converted brown rice
2 cups blanched small broccoli florets
1 can chickpeas, drained and rinsed
2/3 cup Balsamic Vinaigrette Dressing
½ tsp each salt and pepper
1/4 cup toasted slivered almonds or sunflower seeds

Preheat the grill to medium-high. Place the pepper directly on the grill. Cook, turning as needed for 15 minutes or until charred. Transfer to a bowl; cover. Remove and discard skin and seeds. Chop pepper into bite-size pieces.

Toss the rice with the broccoli, chickpeas, chopped pepper and dressing. Season with salt and pepper. Spoon into a serving bowl and sprinkle with almonds. Serve the salad warm or cold.
tvordlj: (Default)
I made this in the slow cooker today : It doesn't make a huge amount, just right for two people

2 teaspoons olive oil
medium size onion chopped
3/4 to 1 pound ground turkey

.... brown onion until translucent, add turkey and brown the turkey
.... put this and the rest of the ingredients in a slow cooker, on low for 3 hours.

1 tablespoon chili powder (or to taste)
1/2 teaspoon marjoram
1/2 teaspoon cumin
1 small bay leaf
2 teaspoons unsweetened cocoa powder
1/2 teaspoon salt or to taste (i used sea salt and you don't need much)
pinch cinnamon
1 cup beef broth (used low salt oxo powder to make the broth)
1/3 cup canned or bottled chili sauce
1 to 1 1/2 cup diced tomatoes (used half of a 28 ounce tin)

after three hours, add a tin of white or red kidney beans, rinsed
cook on low in the slow cooker another couple of hours.

Can serve with chopped red onion, shredded cheese, sour cream if you like.
tvordlj: (Default)
I tried a new recipe yesterday from Canadian Living magazine which usually has pretty good ones. They are all tested, they all work and they all taste great (if you like the ingredients, obviously). This one i tried wasn't really top notch. But to be fair, it was from the results of a competition from readers i think, using the processed cheese spread Cheez Whiz. Now i like that, once in a long while, on toast. But it's processed and a bit salty. This recipe was a "brunch" type thing with cooked sausage, peppers, onions, mushrooms and you have chunks of grainary bread and some shredded cheese with egg and milk and you bake it. It calls for turkey sausage but i couldn't find any so i used mild Italian. I find the end result a bit salty which is probably the Cheez Whiz mainly. I think i would make it again but leave that out and maybe add a bit more shredded cheddar or maybe add some shredded Swiss cheese. I'll finish the leftovers as i don't want to waste it but if i make it again, i know what i'll do with it. In the meantime i still have half a good sized jar of Cheez Whiz to use up on toast.

Yeah, that kind of pissed me off too. The small jar, 250 ml. would have done the recipe and given me a little extra for a taste. $4.99!!!!!!!!! The next size up, 500 ml? $5.79!!!!! WTF? Doesn't really make sense there would be so little difference in price. I think the small one must have been mispriced or something. I got the large one, yes it cost more but there's more leftover and it just narked me to pay 5 bucks for such a small jar.

So today and tomorrow there is rain and high winds. And the bus didn't show up this morning. Bastard. If it's not going to show up, it'll be when the weather is worst. Rainy or snowy or really cold. I expect it just broke down. We only had a 20 minute wait for the next one and there was a shelter to get out of the rain so, yeah, it wasn't all that bad but it's annoying because the next bus that comes along will be more crowded.

And three people remarked this morning that they'd seen me on the Corrie documentary :) Two bus regular passengers and one of the Starbucks barristas :) This week on UK Corrie should be a bit less of an emotional roller coaster in the aftermath of the disaster that hit the Street last week on screen. Good stuff all of it, lots of drama, great acting, leaving you with no doubt that things are going to change for a lot of the characters' lives. More actors will be leaving the show in the next few weeks as well, though these ones at least, won't be dying off. I think we've probably had all those now.

NOM!

Apr. 9th, 2010 09:39 am
tvordlj: (Default)
Beef and Broccoli
Found this on Good Life {eats} blog. It looks yummy! Definitely going to try it! I think you could put some onion and/or mushrooms in it too. I've had those in B&B in restaurants in the past.




* 1 lb flank steak, thinly sliced into 1/8-in thick strips
* 1 1/2 lbs broccoli, cut into bite sized florets
* 1 tablespoon high-heat cooking oil
* 1 tablespoon minced garlic

Beef Marinade

* 1 1/2 teaspoons soy sauce
* 1 teaspoon cornstarch
* 1/2 teaspoon cooking oil
* freshly ground black pepper to season the beef

Stir-Fry Sauce

* 4 1/2 tablespoons oyster sauce
* 2 teaspoons Chinese rice wine or dry sherry
* 3 teaspoons Chinese black vinegar or Balsamic vinegar

In a bowl, combine the ingredients for the beef marinade. Add the beef and let marinate for ten minutes at room temperature.

In a small bowl, mix together the ingredients for the stir-fry sauce.

In a wok or large saute pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry on the other side.

Pour in the stir-fry sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
tvordlj: (Default)
My coworker Norma makes these at Christmas and they are soooo addictive!! Oh man are they good! She puts them in bottles or tins or pretty bags for gifts as well.

Norma's Party Mix
Mix together:
1 Cup oil (vegetable)
1 pkg of powdered Hidden Valley Ranch Dressing or Club House Ranch Dressing
1 tsp dillweed
1 tsp lemon pepper

In a large bowl (I use a large roaster pan) add:

1 1/2 cups each of several different cereals, such as:
cheerios (oaty o's)
chex (puffy rice squares)
shreddies (shredded wheat squares)

1 1/2 cups of each:
sesame sticks
pretzel sticks
pretzel rounds

1/2 can of each: (about a cup or so)
honey roasted peanuts
cashews
mixed nuts

Drizzel oil mixture over nut and cereal mixture, toss well with spoon. Continue drizzling oil mixture until well coated if needed.
Spread over foiled cookie sheets (1 layer thick) (probably should oil them or use parchment paper)
Bake approx. 1 hr. stirring once or twice during cooking. Oven temp - 250 degrees (low gas mark)


(and yes, that's Day 21. I know i did a recipe yesterday and i could have saved that posting for today but i already had this one drafted and waiting :)
tvordlj: (Christmas Santa Reindeer)
Our storm really hasn't amounted to as much as they said it would, as is usualy the way. It has been snowing, mind you, but there's only a few inches down coating everything.

I spent a few hours this afternoon making my version of the caramel pecan candy, Turtles. I don't make them look like the store bought ones, as that involves fiddling around with molds and they're fiddly enough as it is. And in keeping with some LJ people's tradition, a pictorial guide to making them. Recipe at the end.
Read more... )
tvordlj: (Default)
Been marveling at the news about the treasure hoard found in Staffordshire, UK. It's absolutely fascinating!

Followed a link to a recipe website that had some "copycat" recipes that i may get round to trying. These are things like making your own home version of the Pumpkin Pie spice latte like Starbucks makes. Some of the ones i like are:
Ice cream with one ingredient (banana)
Nutrigrain fruit and nut bars
Fruit liqueurs
Pumpkin pie spice mix
Cranberry jam
Hummus
tvordlj: (Wallace and Grommit)
I occasionally peruse this blog, called goodlife {eats} and this recipe was in one of the recent posts, Pumpin Pie Oatmeal.
  • 1 cup old fashioned oats, not quick cook
  • 1 Tbs whole flax seeds, optional
  • 2 1/2 Tbs brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/2 tsp lemon zest
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 tsp butter, softened
  • 3/4 cup pumpkin puree
  • 3/4 cup milk
Topping:
  • 1/4 cup pecans, chopped
  • 2 tsp butter, softened
  • 1 Tbs brown sugar
Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.

Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 374 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

Owie

Sep. 16th, 2009 07:40 pm
tvordlj: (Rooster on the go)
I hurt today but not as much as i thought i would after the initial workout yesterday. She gave me two sets of 15 reps on each of the allotted machines to start me out. She warned me that i'd be doing three sets tomorrow! Eek! We'll see about that! She has me do one set on each of the machines then go around again. When i used to work out, i would do the two or three sets at once and not return to that exercise. I must ask her about that. If that's better or worse or just preference. I've checked out where the club nearest me in Dartmouth is, too, and it's only a one-bus journey almost to the door, so that's good for if i want to go on a weekend, with the bus going on Sundays as well as Saturdays. Gives me more options. I'm going to work out with the trainer twice a week at least for about 6 weeks, when i have my vacation booked. After that, i might go once a week with her or may keep up the twice a week until i used up the 24 sessions. I would just like to spread it out a bit further since i'm paying for the sessions until early March.

Still making some recipes out of the Jamie Oliver cookbook. The two i've made recently with parmesan cheese i haven't really cared for but i didn't use fresh parmesan grated, i used the stuff that's already grated and packaged, by Kraft. I think the fresh might not be so . blech. so i might try the recipes again with the good stuff. Tomorrow is a fish pie with salmon, cod and shrimp topped with mashed potatoes. nom! Mom made a pasta recipe with salmon the other day and all three of them liked it so i want to try that too.
Lemony Salmon Fettucine )
tvordlj: (Default)
There's a little cafe downtown at the pedway to the Delta Barrington that makes this soup. The former owners made it better but these guys don't do too bad a job. There's a lot of variations i found on the net but this seems closest to what they make. I think you could use a larger can of tomatoes and cut down on the stock, probably and use spinach instead of kale. Some recipes also put rice in it and some put chopped green pepper in it or carrots. I can't abide carrots. Some recipes make it creamy with milk or coconut milk. I like it straight up, probably without the beans but they would be ok in it.

African Peanut Soup with Red Beans
Serves 6

3/4 cup dry roasted peanuts, coarsely chopped and divided
2 Tablespoons peanut oil
1 medium onion, chopped
3 cloves garlic, minced
2 Tablespoons fresh ginger, minced
cayenne, salt, and pepper to taste
6 cups vegetable stock
2 sweet potatoes, peeled and thickly sliced
14.5 ounce can diced tomatoes
2 15 ounce cans red beans, rinsed and drained
1/2 pound kale, stems discarded and leaves sliced
1/4 cup peanut butter

Heat the oil in a large pot over medium heat. Saute the onion, garlic, and ginger for about 5 minutes. Add 1/2 cup of the peanuts, cayenne, salt, and pepper and saute for about 30 seconds. Add the vegetable stock, sweet potatoes, tomatoes, and red beans. Bring to a boil, then reduce heat to a simmer. Add kale and simmer for about 20 minutes, or until potatoes are done. Add peanut butter and stir until combined. Garnish each serving with a sprinkle of the remaining peanuts.
tvordlj: (Dude)
Oh these look good!

Mushroom Lasagna with three cheeses
Ingredients

1 tbsp olive oil 15 mL

1 1/4 lb. fresh mixed Mushrooms (white, crimini, shiitake, portabella),
coarsely chopped 625 g
1/2 cup chopped onion 125 mL
2 tbsp balsamic vinegar 25 mL
1 1/2 tsp dried basil (or 2 tbsp/30mL fresh) 7 mL
1 1/2 cups 2% cottage cheese 375 mL
2 cloves garlic, minced
1 1/2 cups shredded mozzarella or Asiago cheese 375 mL
1/2 cup grated Parmesan cheese 125 mL
1 jar (435-500 mL) Alfredo sauce
1/2 pkg (360 g) fresh lasagna noodles or 4 sheets
3 cups baby spinach 750 mL

Method

In large skillet, heat oil over medium-high heat. Sauté mushrooms and onions 5 –7 minutes or until liquid has evaporated. Stir in vinegar and basil; cook 2 minutes longer. Set aside to cool. Combine cottage cheese and garlic.
In another bowl, mix mozzarella and Parmesan cheeses; to assemble lasagna: spread a thin layer of Alfredo sauce over bottom of greased deep 8-inch (20 cm) square pan. Top with a sheet of pasta, cutting to fit pan. Spoon evenly: 1/3 mushroom mixture on noodles, then ½ cup (125 mL) cottage cheese mixture, 1 cup (250 mL) spinach, 1/3 cup (75 mL) alfredo sauce and ½ cup (125 mL) of mozzarella mixture. Repeat layers twice more. Top with final sheet of pasta and remaining Alfredo sauce and mozzarella mixture. Cover pan with greased foil. Bake in 375°F (190°C) oven for 45 minutes. Remove foil. Bake 15-20 minutes longer or until bubbling and golden brown. Remove from oven and let stand 15 minutes before serving.

Makes 6 servings.

Tips: Substitute 9 dried lasagna noodles, cooked according to package directions for fresh lasagna. Drain and rinse under cold water. Layer as directed, cutting noodles to fit. Reheat covered in 350°F (180°C) oven or reheat individual pieces in microwave.

Variation: Substitute Roasted Garlic or Sun-dried Tomato Alfredo Sauce for plain Alfredo sauce.


Penne with Mushroom Rose sauce
Ingredients

4 cups dry whole wheat penne rigate 1L
3 tbsp olive oil 45 mL
1 cup chopped onion 250 mL
1 lb. sliced fresh Mushrooms 500 g
4 cloves garlic, minced
2 tsp dried basil 10 mL
1 tsp ground black pepper 5 mL
1/2 tsp salt 2 mL
1 can (28oz) pureed tomatoes 750 - 800 ml
1 1/2 cups half and half (10%) cream 375 mL
1/2 cup grated Parmesan cheese 125 mL

Garnish: fresh parsley chopped (optional)
Method

In large saucepan, cook penne according to package directions; drain reserving a little of pasta water. Keep warm.
In large skillet heat oil over medium heat, add onion and sauté 2-3 minutes. Stir in mushrooms and sauté 4 to 5 minutes or until mushrooms release their liquid and start to brown. Add garlic, basil, pepper and salt; sauté 1 minute. Stir in tomatoes, bring to boil, reduce heat and add cream. Simmer 5 minutes or until heated through. Pour over drained pasta, toss to coat well adding a little pasta water if too thick. Sprinkle with cheese and parsley if using. Serve immediately.

Makes 4 servings

Tip: 4 cups/1 L penne is about 12 oz/375g. Penne rigate is the penne with the ridges that catches holds the sauce.
tvordlj: (Default)
I am making a concerted effort to cook a bit more for myself, including trying new recipes or just making casseroles that allow eating of leftovers for a few days. It's so boring cooking for just myself so i don't eat very well. Anyway, this is today's effort and it was quite tasty. I didn't put as much in it as the recipe has ingredients for 6 servings though i did make the sauce part the same. I suppose you could substitute tofu or more veggies, and veggie stock if you were wanting it as a vegetarian recipe.

Singapore Noodles with Pork and Peppers.

1 pound (500g.) pork loin but in 2 x 1/4 inch strips.
1 tbsp veg. oil
1 leek (white and light green part, sliced thinly)
1 each red, yellow and green pepper sliced into 1 1/2 x 1/4 inch strips
2 large cloves garlic, minced
1 1/2 cups chicken stock (375 ml)
1/4 cup oyster sauce (50ml)
1 tbsp curry powder (I used Curry paste) (15 ml)
1 tbsp cornstarch (15 ml)
1 tbsp water (15 ml)
1/2 cup chopped fresh parsley or coriander (125 ml)
dash of hot pepper sauce
3/4 lb whole wheat spaghetti (375 g)

Heat oil over high heat and stir fry pork 3 or 4 minutes until well browned. Remove and set aside
In same skillet, add peppers, leek, garlic and stock and cook, covered for about 2 minutes.
stir in oyster sauce and curry.
Blend cornstarch and water and stir into mixture along with the pork. Bring to boil and cook, stirring, 1 to 2 minutes or until heated through and thickened. Stir in parsley and hot pepper sauce.
Meanwhile, cook pasta 8 to 10 minutes and drain well. Toss with sauce.

I didn't have any parsley or coriander and didnt' substitute anything. I don't know if it really needs it or not. I also forget to put in the pepper sauce though the amount was minimal anyway. I probably let it cook a bit too long as the peppers weren't nice and crunchy but it was tasty.
tvordlj: (Nostril shot)
Yummy new recipe tried tonight. Sent to me by my mate Digger WINOLJ. It originates on the Kraftfoods.com site. Made as the recipe states, it'll serve 8. I halved the recipe and it made enough for probably 3 good sized servings for me. (or two servings and lunch!). It's vegetarian, as well and is probably something that you could chuck anything in really. Here's the recipe but remember, i measured out roughly half the quantities though i didn't skimp on the cheese. Also, you can use whatever strength/heat of salsa you prefer, and i used Monterray Jack cheese with hot peppers in it. Digger used a "nippy" mexican cheddar, preshredded from Asda/Walmart. I used bow shaped whole wheat pasta as that's what i had in.

Mexican Pasta Vegetable Bake.

3 - cups rotini pasta uncooked.
2 - 16 ounce (500ML) jars of chunky salsa
2 - cups shredded cheddar cheese, divided
1 - Cup light cottage cheese (could probably use ricotta)
1 - can (16 ounces, 500ml) black beans, rinsed and drained
1 - 10 ounce package of frozen corn, thawed and drained (I used about a cup and a half so judge accordingly)
1/4 cup chopped fresh cilantro

Cook pasta and drain.

Mix pasta, salsa, 1 cup cheddar cheese, cottage cheese, beans and corn.
Spoon into 13x9 inch baking pan sprayed with cooking spray, top with the rest of the cheese
Bake at 375 F for 20 minutes or until thoroughly heated. Sprinkle with cilantro.
You can make it ahead, cover and refrigerate several hours or overnight, then bake uncovered.
tvordlj: (Doctor Who Donna)
It was chillier outside today than i expected. Nearly froze going down to the grocery store and in it, as i was wearing a sleeveless top.
It would be the day that the cabs just don't seem to arrive when you've got something that will melt! I called, gave my name but other cabs came and went for other people. This one older cabbie came but he was picking up his wife. I said i had called awhile ago and whined that my groceries would melt. Ah well. a few minutes later, he came back, having deposited the wife and her groceries and came back for me. What a star!

I made one of my new recipes for supper, a tuna casserole and it was really very good but it sure makes a lot because it calls for 2 cups of macaroni and that always makes a good sized casserole dish full. You could easily take it for a family meal or buffet. Recipe at the end of the post.

I downloaded and watched Doctor Who and the Confidential. Really excited now for the last two episodes. I had not had any experience or knowledge of Catherine Tate's work previous to her being on DW so i was objective in the face of nearly everyone else i knew that did know her and dreaded her. Perhaps not everyone has changed their minds but a good few of them have. Me? I think she's really pulled a blinder and if she was known as a comedienne before, will be known as an actress now. She played a blinder this week. Last week was all Doctor mostly and this week was mostly all her. Is it the next season that is supposed to be a mini-season with 3 or 4 specials instead of a full roster of 13?

Spoilers behind here, for this week and the rest of the season )

And the recipe:

8 ounces (2 cups) uncooked macaroni
1- 7.5 ounce tin water packed tuna, drained (I had to use two of the small 3.5 ounce tins, it was enough)
1 cup sliced celery
1/3 cup chopped green onion
1/4 cup diced green pepper
1/4 cup diced pimento (seemed to be more for colour. can use red pepper instead)
1 can (10 ounces) reduced fat cream of celery soup
1/2 cup low fat milk
1 cup reduced fat cheddar cheese , grated
1/3 cup low fat mayonnaise
1/4 tsp. black pepper
I also added a handful of black olives that i had left over. I think you could make this vegetarian by substituting the tuna for anything else you'd like, more veggies, tofu, chick peas or some sort of beans.
Cook macaroni. Drain and rinse with cold water and drain again. In a large bowl combine the macaronie, tuna, veggies and pimento and mix well
in a small pot, combine soup and milk and heat over medium heat until smooth. Add grated cheese and cook until cheese is melted. Remove from heat and add mayo and pepper.
Pour over the macaroni mixture and mix well. Pour into a casserole dish which has been sprayed with non-stick spray. (I didn't. It came out just fine). Bake at 350 degrees (medium hot oven, don't know what the gas mark equivalent is) for about 40 minutes. Serves 6.

I put some of the mixture into little individual casserole dishes and they were cooked in about 25 minutes. This was quite tasty. It's low fat and if made wiht low fat cheese, mayo and soup, is under 300 calories and under 6 grams of fat per serving. I didn't have low fat cheese and i used 2% milk not 1% so it would be a bit higher as i made it but it would still be fairly good. I wouldn't use skim milk. You might also go for the low sodium soup if you can get it.
tvordlj: (Nostril shot)
I mentioned that my friend Tracey was making Guinness Steak and cheese pie for me. She brought it over last night and oh boy was it tasty!! I'm having the rest for supper tonight. The recipe is from Jamie Oliver At Home and here's the recipe. She cooked it in a slow cooker but you can do it in the oven in a dish.

Was digging through my desk drawers looking for a box of paperclips which i did not find but i did uncover a cd that had Paintshop Pro on it. Result! I'd thought it was long gone and Graham was going to send me his copy (You don't have to now, sweetie, if you've not put it in the post yet!). I couldn't install it at home before because it kept crashing but with the new upgrades, i think it will work ok.
tvordlj: (Default)
(Shhhh....No jingling this morning.)
Today i bring you a recipe from my mate Flaming Nora. She assures that it's absolutely wonderful and worth a bit of "faff".
It's a UK recipe, with the ingredients in metric or in ounces for the most part. At least the oven temp is in all formats! Green and Black's do organic chocolate in the UK. Any high really dark chocolate will do. Notes in the recipe are "Nora's"...

Rich Stout Cake

By popular demand, here's the recipe for Green & Black's Rich Stout Cake. It's on page 85 of Green & Black's Chocolate Recipes book but there's no picture of it in the book or one I can post as the cake has all been eaten in our house. Notes (in brackets) in the recipe are my own to you, fellow cake baker. It's a gloriously rich, moist cake that isn't over sweet because of the Guinness.

225g (8 oz) butter, softened
350g (12 oz) soft dark brown sugar
4 eggs, beaten
225g (8 oz) plain flour
half a teaspoon baking powder
2 teaspoons bicarbonate of soda
400ml (14 fl oz) Guinness or stout (allow the head to settle before using - very important)
100g (3.5 oz) cocoa powder
150g (5 oz) dark chocolate, minimum 60% cocoa solids, grated

1. Preheat oven to 180C / 350F / gas mark 4
2. Butter and line a DEEP 9" cake tin with greasproof paper (such a faff but worth doing)
3. Cream butter and sugar and gradually add beaten eggs. (Never worry if you curdle, you can always beat your way out of it, or cry with frustration as you chuck it down the sink).
4. Sift together the flour, baking powder and bicarbonate of soda.
5. Mix together the Guinness and cocoa in a jug. The recipe notes: You will have to persevere with mixing. (You will). Add the grated chocolate.
6. Add the flour and the Guinness mixture alternately to the cake mixture, stirring between each addition until completely mixed. The consistency will be soft (very soft).
7. Spoon into a deep 9" cake tin and bake for 1 - 1.25 hours. (It took our decent oven over 2 hours to cook thoroughly) until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil or greaseproof paper after about 1 hour to prevent the top from browning.
8. Remove from the oven and leave to stand for 10 minutes before turning out onto a wire reack to cool.
9. (Enjoy).
tvordlj: (Default)
Crust/bottom layer:
1/3 cup butter softened
1 cup Graham cracker crumbs

Mix together, press into bottom of 8 or 9 inch square pan.

3/4 cup frozen lemonade (or other juice), thawed
4 cup frozen yogurt (your choice of flavours)

Mix and spread on crust.
Freeze for 4 hours.
Serve with whipped topping (Cool Whip, Whipped Cream etc.) Garnish with fresh fruit if desired.
tvordlj: (Nostril shot)
More for my own records really....

nice salmon recipe )
tvordlj: (Default)
For [livejournal.com profile] fraghag, the recipe for Maple Curry Chicken Pasta, courtesy of [livejournal.com profile] wyndancyr

I only used two peppers, a green and an orange and i didn't use really heavy cream (40% fat), just 10% cream "Blend" we call it. Used about 2 cups of Penne pasta.

MAPLE CURRY PASTA

Servings: 4

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
3 cloves garlic
1 teaspoon sugar
1/4 cup pure maple syrup
1 cup heavy cream (though i use a light cream, 5 or 10% so my arteries don't scream at me)
2 1/2 tablespoons hot curry paste or curry powder



Directions:
1. Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
2. Stir in curry paste/powder and cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.
3. Serve over rice or pasta.

Enjoy!

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