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Show love, share a recipe 09:06 - Dec 18 with 2777 viewshampstead_blue

Here is one.

BBQ sauce.

It's a mix of Jamie Oliver cowboy chilli and James Martin's sauce for ribs.

Stokes chipolte ketchup. 1/4 bottle
Star Anise, three
Fried onions - half brown, half normal colour, 4 onions
Salt
Chipolte chilli - to taste, not powder
Toasted cumin seeds, 1 teaspoon. To toast them just use a dry pan on a high heat. Keep them moving. When you smell the kernel toasting that's it.
4 shots of Jack Daniels
Half a mug of strong (proper) black coffee - not instant!
smoked paprika, 1 teaspoon
splash light soy sauce
two/three table spoons dark brown sugar. Needs to be the dark variety to get the high molasses content.

All in a saucepan. No need to boil.
Melt the sugar and lightly simmer for 10/15 minutes.

Run through a sieve.

Sit back and back in glory.

Can be served hot, cold, the next day.


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Show love, share a recipe on 09:11 - Dec 18 with 2756 viewsmonytowbray

Nice.

Scrambled tofu on toast...

Fry some diced onion, red pepper and broccoli in a little oil.
Mash up some firm tofu with a fork and lob it in when the veg is a bit cooked.
Add some chili powder, salt, pepper and paprika to taste.
Let it fry for a bit then throw a little bit of boiling water and let it simmer off.
Serve on a nice bit of (vegan) buttered toast and cover in hot sauce.

Lush.

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Show love, share a recipe on 09:15 - Dec 18 with 2742 viewsBasuco

Chorizo Pasta
Ingredients
- Dash of olive oil
- 2 crushed garlic cloves
- 1 onion, chopped
- 20 or so thinly sliced mushrooms
- Fresh basil, chopped
- 250ml double cream
- Black pepper
- Salt
- Thinly sliced Chorizo
- 400g Tinned Tomatoes
- Enough pasta for 4 people
-
Method
1. Pour the oil into a large pan (a wok is the best option) and saute the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
2. Add the chorizo and tinned tomatoes; simmer for 5 minutes
3. Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
4. Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
5. Stir in the cream and cook for 5 minutes, stirring on a regular basis
6. Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
7. Garnish with chopped basil, grated parmesan cheese and black pepper.
8. Serve with garlic bread.
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Show love, share a recipe on 09:15 - Dec 18 with 2737 viewshomer_123

Show love, share a recipe on 09:11 - Dec 18 by monytowbray

Nice.

Scrambled tofu on toast...

Fry some diced onion, red pepper and broccoli in a little oil.
Mash up some firm tofu with a fork and lob it in when the veg is a bit cooked.
Add some chili powder, salt, pepper and paprika to taste.
Let it fry for a bit then throw a little bit of boiling water and let it simmer off.
Serve on a nice bit of (vegan) buttered toast and cover in hot sauce.

Lush.


hot sauce

Pretty much makes all the other ingredients redundant then.

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Show love, share a recipe on 09:16 - Dec 18 with 2734 viewsmonytowbray

Show love, share a recipe on 09:15 - Dec 18 by homer_123

hot sauce

Pretty much makes all the other ingredients redundant then.


I have hot sauce on everything though.

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Show love, share a recipe on 09:19 - Dec 18 with 2724 viewsReuser_is_God

Show love, share a recipe on 09:15 - Dec 18 by Basuco

Chorizo Pasta
Ingredients
- Dash of olive oil
- 2 crushed garlic cloves
- 1 onion, chopped
- 20 or so thinly sliced mushrooms
- Fresh basil, chopped
- 250ml double cream
- Black pepper
- Salt
- Thinly sliced Chorizo
- 400g Tinned Tomatoes
- Enough pasta for 4 people
-
Method
1. Pour the oil into a large pan (a wok is the best option) and saute the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
2. Add the chorizo and tinned tomatoes; simmer for 5 minutes
3. Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
4. Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
5. Stir in the cream and cook for 5 minutes, stirring on a regular basis
6. Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
7. Garnish with chopped basil, grated parmesan cheese and black pepper.
8. Serve with garlic bread.


That sounds like a belter.

Evans out
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Show love, share a recipe on 09:22 - Dec 18 with 2718 viewshoppy

Right, you get a tin of green giant sweetcorn, some pasta and some grated cheddar cheese...

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Show love, share a recipe on 09:24 - Dec 18 with 2714 viewsReuser_is_God

Chilli

1kg Stewing beef
2 onions
2 peppers
Mushrooms
2 x tinned tomatoes
1 x kidney beans
2 x chopped chillies
fcuk load of chilli powder
bit of garlic
few dashes of worcestershire sauce

Chuck it all in the slow cooker & serve with chilli heatwave doritos, pittas, wraps, salsa, sour cream, guacamole etc etc
[Post edited 18 Dec 2018 9:44]

Evans out
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Show love, share a recipe on 09:30 - Dec 18 with 2691 viewshomer_123

Show love, share a recipe on 09:16 - Dec 18 by monytowbray

I have hot sauce on everything though.


No comment ;)

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Show love, share a recipe on 09:39 - Dec 18 with 2676 viewsSaleAway

Grilled Marinated Lamb with Stove top dauphinoise

take a couple of 300g lamb fillets, slice almost all the way through, and open out so they're flat.
cover in the marinade, which is

juice of 1 lemon, 4 tablespoons olive oil, 4 cloves of crushed garlic. 2 teaspoons herbs de provence ( if you've not got a jar, just make up a mix of rosemary, thyme & oregano)

leave to marinade for at least an hour, preferably overnight.

Dauphinoise, take 1kg waxy potatoes, slice thinly.
heat a couple of lugs of olive oil and a couple of cloves of crushed garlic, add a handful of diced pancetta and cook slowly until all the fat is rendered out. add the potatoes and cook slowly for about 10 minutes until starting to crumble. Add a mixture of approx 200ml double cream and 100ml full fat milk, and 100g of chopped rocket, slowly bring to the boil, cover, turn to a low simmer and cook for another 15 minutes. just before the end, add 50g grated paremsan and continue cooking til its melted

jsut before its finished, heat a griddle pan up and grill your lamb to your own preference

slice the lamb, serve on a bed of dauphinoise, and maybe some mange tout on the side to mop up the smokey, creamy sauce.

serves 4.

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Show love, share a recipe on 09:44 - Dec 18 with 2662 viewsBasuco

Desert Recipe, caution not healthy at all.

Strawberry & white chocolate mousse cake


Ingrediants

175g Digestive Biscuits
75g Butter
400g White Chocolate
400g Strawberries
300g Full Fat Soft Cheese
200ml Double Cream

Method

1. Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.

2. Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.


3. Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.

4. Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
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Show love, share a recipe on 09:45 - Dec 18 with 2653 viewsconnorscontract

A lovely winter dessert, with Christmas spices.

Allow 1 pear per person.

Core and quarter the pears.

Mix equal amounts of mascarpone and creme fraiche or yoghurt. If you wish, add a good measure of bourbon whiskey, or an apple brandy (calvados) according to preference. Whip in.
Put in fridge.

Heat a knob of butter in a large heavy based frying pan or skillet.

Gently fry the pears, and shake ground cinnamon, nutmeg, ginger and pepper over them and into the butter. Be generous.

Add enough maple syrup to cover the pears and pan in a thin layer.

Stir and flip the pears to cover well and combine the butter and maple syrup.

Add a large glass of white wine. Stir to mix with the Maple Syrup and butter.

Simmer gently over a low heat, and reduce the sauce back down to a sticky syrup. You want it to be just runny and moveable, so keep the temperature low and keep watching and stirring if any sticks.

Serve with the sauce drizzled over and a good dollop, or quenelle if you can, of the mascarpone mix.


I think it is gorgeous. The mascarpone mix gives a sour taste against the very sweet pear syrup, and the house will smell of the Christmas spices.

Most people poach pears in red wine, but then you just get a "mushy pears in mulled wine" effect. I think this is better with white wine and the maple syrup is the knockout ingredient. It's sweet but has an earthiness, and the cold and sour mascarpone complements it well.

Bourbon has vanilla notes which enhance the mascarpone cream, and is a well established match with maple syrup in North American cookery. Alternatively Calvados brings out the pears more.

It's easy, and I haven't messed around with cinnamon sticks and grating nutmeg to keep it as simple and quick as possible, and because there isn't a lot of liquid for the cinnamon stick to infuse into, but purists would probably sniff at ground spices.
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Show love, share a recipe on 09:49 - Dec 18 with 2643 viewsBasuco

Desert recipe even more unhealthy than the last one, but always goes down very well and like the last one quick and easy to make.

Crunchy Cheesecake

Ingredients
- 150g butter
- 200g digestive biscuits
- 1 vanilla pod or 1 tsp vanilla essence
- 500g cream cheese (Philly Light is ok)
- 2 oz caster sugar
- 300ml double cream
- 1 pack chocolate covered honeycomb nuggets or 5 crunchies



Preparation and cooking times

1 hour cooling time for biscuit base

1. Grease a 23cm spring form cake tin or alternatively you can use individual ramekins (as I have in picture) These quantities will make 12 individual cheesecakes or one large one. Place biscuits in a plastic bag and bash with rolling pin until fine.
2. Place butter in pan and heat over low heat until melted, add biscuit crumbs and stir until fully mixed.
3. Remove from heat and put into base of cake tin, squash down firmly and put in fridge to set for 1 hour.
4. Place cream cheese, caster sugar and vanilla in bowl and mix together. If you want a plain cheesecake you can add the zest and juice of a lemon and/or orange at this stage. Whisk cream in a separate bowl until soft peak stage. Crush honeycomb of 5 crunchy bars and stir in. Add to cream cheese mixture and fold in.
5. Place mixture on top of chilled biscuit base. Put in fridge to set for about an hour. Sprinkle top with crushed flakes or some of the honeycomb.
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*J2 need not apply on 10:01 - Dec 18 with 2609 viewsBlueBadger

*J2 need not apply

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Show love, share a recipe on 10:07 - Dec 18 with 2607 viewsGuthrum

Show love, share a recipe on 09:11 - Dec 18 by monytowbray

Nice.

Scrambled tofu on toast...

Fry some diced onion, red pepper and broccoli in a little oil.
Mash up some firm tofu with a fork and lob it in when the veg is a bit cooked.
Add some chili powder, salt, pepper and paprika to taste.
Let it fry for a bit then throw a little bit of boiling water and let it simmer off.
Serve on a nice bit of (vegan) buttered toast and cover in hot sauce.

Lush.


Have you ever had fried tofu with peanut sauce (Indonesian recipe)? Very nice combination of flavours and textures.

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Show love, share a recipe on 10:13 - Dec 18 with 2593 viewsDyland

Here's something very easy for all da family -

Cut in half a load of new potatoes and par boil.
Add to a baking tray, with sliced onion, a ton of garlic, capers, fresh lemon juice, good glug of olive oil, thin chicken breast fillets, a small splash of white wine, glug balsamic vinegar, and plenty of salt and pepper.
Bake for 35/40 minutes. Add chopped parsley. Trough. A cheap and cheerful Italian red goes well.

Here's a hangover busting elevenses for veggies -

Fry finely chopped shallot with chopped vine tomatoes until all the water has gone and it's sticky. Scramble in a ton of eggs. Add chopped parsley and serve on toast. Orange juice and coffee.

And one for the vegans -

Stir fry chopped garlic, ginger and red chillies. Add tofu chunks. Then spring onions, pak choi and a splash of sesame oil and soy, and loads of chopped coriander. Stir in cooked noodles. Trough. Chilled gewurztraminer goes.

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Show love, share a recipe on 10:23 - Dec 18 with 2581 viewsfactual_blue

https://www.bbcgoodfood.com/recipes/next-level-chilli-con-carne

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Show love, share a recipe on 10:32 - Dec 18 with 2563 viewsOsborneOneNil

This is stunning.....

https://www.thebodycoach.com/blog/bosh-try-this-nawwwty-cheesy-chorizo-chicken-a

INGREDIENTS (Serves 1)

½ tbsp coconut oil

75g chorizo, finely diced

½ red onion, diced

1 x 240g skinless chicken breast fillet, cut into 1cm slices

salt and pepper

4 cherry tomatoes, sliced in half

3 big fistfuls of baby spinach leaves

1 ball of mozzarella, torn into chunks

20g pine nuts

METHOD

Heat the coconut oil in a large frying pan over a medium to high heat. Add the chorizo and fry for a minute. Add the onion and fry for another minute.

Increase the heat to maximum and add the chicken, along with a generous pinch of both salt and pepper. Stir-fry for about 3 minutes, by which time the chicken should be almost completely cooked through.

Throw in the cherry tomatoes and cook for a minute or until they just begin to collapse. Toss in the spinach and stir through until fully wilted.

Use a wooden spoon to make little pockets in the chicken and vegetable mixture, then drop in small chunks of the mozzarella. Turn off the heat and let the mozzarella melt before spooning the whole delicious lot onto a plate and scattering over the pine nuts.
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Show love, share a recipe on 10:33 - Dec 18 with 2558 viewsRyorry

I'm afraid I read that as "share love, share a receipt" ...

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Show love, share a recipe on 10:36 - Dec 18 with 2551 viewsgainsboroughblue

Show love, share a recipe on 09:24 - Dec 18 by Reuser_is_God

Chilli

1kg Stewing beef
2 onions
2 peppers
Mushrooms
2 x tinned tomatoes
1 x kidney beans
2 x chopped chillies
fcuk load of chilli powder
bit of garlic
few dashes of worcestershire sauce

Chuck it all in the slow cooker & serve with chilli heatwave doritos, pittas, wraps, salsa, sour cream, guacamole etc etc
[Post edited 18 Dec 2018 9:44]


Same. With the addition of a bit of dark chocolate.

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Show love, share a recipe on 10:38 - Dec 18 with 2545 viewsReuser_is_God

Show love, share a recipe on 10:36 - Dec 18 by gainsboroughblue

Same. With the addition of a bit of dark chocolate.


I've seen that mentioned a few times but am yet to try it.

How much are we talking here?

Evans out
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Show love, share a recipe on 10:47 - Dec 18 with 2533 viewsSaleAway

Show love, share a recipe on 10:38 - Dec 18 by Reuser_is_God

I've seen that mentioned a few times but am yet to try it.

How much are we talking here?


depends how big your chilli pot is.... its really not much - a couple of squares.... trial and error really... if you can taste chocolate, its too much, it should just add a rounded sweetness.

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