|Joined: ||Tue Oct 24th, 2006|
|Location: ||Colorado USA|
|| Posted: Wed Nov 12th, 2008 05:16 pm||
Not sure if this is right for this thread but it is a food thread after all.Excellent incentive for dieters Thanks DFG!
WHEN CHICKEN IS NOT ENOUGH!
Them why not try these dishes,
To many of us soft-centred Europeans, Guinea Pigs are the ideal pet; they're cute, they're not very fast and they won't bite, however much you wind them up.
To Peruvians and Bolivians, however, Guinea Pigs spell food. They're delicious fried, broiled or roasted and are high in protein. Mmmmm.
Visitors to Cambodia who are feeling particularly brave might like to snack on a fried snake as they stroll round the country's vibrant street markets.
Cambodians also like to deep-fry locusts, scorpions and even tarantulas.
The Geoduck is a curious creature. This elongated clam has the good fortune to live for centuries but the bad luck of looking a bit phallic.
It's harvested in large quantities, and mocked by fisherman, in the USA - but Asia is where the Geoduck is consumed. In China and Japan it's a delicacy and can be enjoyed in a soup, hot-pot or fondue.
Thanks in part to its snigger-worthy appearance, it's also considered to have a positive impact upon male diners' bedroom performance.
Camel, might leave you a little humpy
Camels may not be the cutest of creatures but visitors to Morocco still tend to be alarmed to see heads, hooves and legs of these cantankerous animals strung up in butcher shops.
The meat is said to be very tasty. Camels can be served stuffed with vegetables and nuts, or they also make delicious burgers.
If you could see the photos to this, they are gross.
In the UK, ants tend to be mercifully small. In other parts of the world they can be so enormous that their larvae are substantial enough to be classed as food.
Wander round the street markets of Bangkok and you'll find ant eggs sold as an ingredient or in soup, which is packed with protein and said to be peppery and pleasing.
Palates differ depending where you are in the world, but many visitors to Asia just can't fathom why the Durian fruit ever gets eaten by anyone.
Like vegemite, this is a true love-it-or-hate-it foodstuff. Durians are rubbery, pungent and, one way or another, quite unforgettable.
They can be made into a variety of deserts, served as a savoury side dish, made into soup, curry or just about anything else; this is one versatile foodstuff. If you get to take a holiday in Thailand, grab a Durian from a street vendor and give it a sniff. We dare you.
Shrimp is a popular seafood choice across the globe, but an unusual variation is applied in some parts of China, where fresh-water shrimp are eaten whilst alive and kicking.
Well, only kicking a little bit, because they're doused in a strong alcoholic sauce first. It seems fair; if you're going to have your head bitten off, better to be plastered at the time.
|Joined: ||Wed Oct 25th, 2006|
|Location: ||Lioness' Lair, USA|
|| Posted: Fri Nov 21st, 2008 08:44 pm||
|oh look it's a whipped pussy in a pudding cup..yummy..
Don't sprinkle sugar on your bullshit and then tell me it's candy!
| Posted: Fri Nov 21st, 2008 10:04 pm||
|Makes a change from Sushi I suppose!
| Posted: Sun Nov 23rd, 2008 06:13 pm||
|Potato and salmon gratin
With this dish, you can use tinned salmon, fresh, cooked salmon, or smoked salmon. We’ve suggested smoked offcuts as they’re cheap, and strongly-flavoured: a little goes a long way.
Peel 700g of potatoes and slice them horizontally to about 1cm thickness. Clean, trim and chop a leek, and peel and chop a red onion. Add these to a saucepan with 500ml of milk, a fish stock cube, and salt and pepper – topping up with water to cover the veg, if necessary.
Simmer gently for 40 minutes until the potatoes are very tender. Add a chopped head of broccoli about ten minutes before the end to cook lightly. Be careful, as milk has a tendency to burn in a saucepan. Make sure that you cook it all quite lightly.
Strain the milk/stock mix into a bowl and set aside. Layer the potato and vegetable mix in a dish with some pieces of smoked salmon offcuts (or whichever type of salmon you will be using), topping with the potato mix. Return the sauce to the pan and reduce over a low heat for about 20 minutes, until smooth and creamy.
Pour some of this over the layers of potatoes, vegetables and fish – be careful not to swamp it. Finally, sprinkle lightly with breadcrumbs, dot with butter, and cook for 25 minutes in a hot oven, or until the crumbs are starting to brown and the dish is piping hot and bubbling.
| Posted: Sun Nov 23rd, 2008 06:15 pm||
|French Apple Tart recipe
This is such a popular French classic that you could serve on almost any occasion. The secret is in using sharp tangy cooking (preferably Bramley) apples contrasted with sweet dessert apples and sweet crisp pastry. Prepare the various stages in advance and finish cooking near serving time.
Prep time: 1hour
Cook time: 40min
For the paté sucre:
110g plain flour
75g unsalted butter at room temperature, cut into chunks
25g castor sugar
1 medium egg yolks
1 tsp finely grated lemon rind
For the apple:
3 medium Bramley apples, peeled, cored and chopped
Sugar to taste
2-3 dessert apples
25g unsalted butter, melted
1 tbsp castor sugar and 2 tsp cinnamon, mixed together
1. Have ready a 20cm non-stick flan dish with sheet of greaseproof in base.
2. Place all the ingredients for the pastry in a food processor and blend just until it forms a ball. Wrap in cling film and chill for 10-20mins. Roll out thinly on a well floured board or marble slab and line the flan dish carefully. Then chill for another 40-50 mins.
3. Preheat the oven to 200C/400F/Gas Mark 6. Bake blind (lined with greaseproof paper and baking beans) for 15-20 minutes until the edges are turning golden. Remove the paper and beans and cook uncovered for a further 8-10 minutes until light golden all over. Cool.
4. Place the chopped Bramley apples and water in a heavy based saucepan and heat gently until the apples soften, stirring regularly. When you have a smooth puree add sugar to taste. Cool slightly.
5. Peel, core and slice the dessert apples neatly and thinly. Work quickly to prevent too much browning, or brush with lemon juice if you prepare them in advance.
6. To assemble the tart, spoon the apple puree into the pastry case. Arrange the thin slices neatly over the puree. Brush with the melted butter and sprinkle on the cinnamon sugar. Bake in the oven for 20 minutes or until the apple slices are tender and beginning to brown.
Food Features rating: Classic Autumn Treat.
| Posted: Tue Nov 25th, 2008 12:25 am||
|Cranberry and Orange Cordial
For the sugar syrup:
300g Fruisana fruit sugar
For the cordial base:
Grated zest and juice of 3 Oranges
100g Fruisana Fruit Sugar
1 litre sparkling water
1. To make the sugar syrup, heat the Fruisana and water in a saucepan until Fruisana has totally dissolved.
2. Boil for 3 - 4 minutes, until slightly syrupy. Leave to cool.
3. To make the cordial, place the cranberries in a large jug and crush with a wooden spoon, stir in the orange juice and zest.
4. Bring the water and Fruisana to the boil in a saucepan, stir over the fruit and allow to cool and then strain the fruit through a fine sieve.
5. Stir in the sugar syrup. Bottle and store in the fridge until required.
6. To serve dilute to taste with sparkling water and ice cubes
Last edited on Tue Nov 25th, 2008 12:27 am by Dragonflygurl
| Posted: Tue Nov 25th, 2008 12:29 am||
225g butter, softened
175g Fruisana Fruit Sugar
4 large eggs
150ml natural yogurt
200g self-raising flour, sieved
200g wholemeal self-raising flour, sieved
10 cardamom pods, remove the seeds and grind them in a pestle and mortar
or use 1 teaspoon of ground cardamom
100g chocolate chips
1. Place the butter and Fruisana into a bowl and beat together until light and fluffy.
2. Beat in each egg then beat in the yogurt, fold in the flours and ground cardamom seeds mix thoroughly.
3. Gently stir in the raisins and chocolate chips, place the mixture into a lined 23cm (9inch) round deep cake tin.
4. Bake in a fan oven 160°C, electric oven 180°C or gas oven mark 4 for 1½ - 2 hours until well risen, golden in colour and when tested by placing a skewer in the centre it comes out clean.
5. Allow to cool in the tin for 15 minutes before turning out to cool completely.
| Posted: Wed Nov 26th, 2008 11:29 am||
|This makes for a good holiday dish!
Sweet Potato Casserole
1 1/2 cups warm mashed sweet potatoes
1/2 cup granulated sugar
4 tablespoons melted butter
1 egg, slightly beaten
1/2 cup flaked coconut
1/3 cup milk
1/2 teaspoon vanilla
1/2 cup light brown sugar
1/2 cup pecan pieces
1/4 cup flour
4 tablespoons butter, melted
Combine mashed sweet potatoes, sugar, butter, egg, coconut, milk and vanilla; mix well. Pour into a buttered 1- to 1 1/2-quart casserole dish. Mix light brown sugar, pecans, flour, melted butter or margarine, and salt.
Pour over top of potato mixture. Bake at 350° for 20 to 30 minutes.
The dead do not squeeze and please....
| Posted: Tue Dec 9th, 2008 02:22 pm||
|Look what I found that's quite handy and it tells me what a cup of ingredients is, as I'm always forgetting. Now I can stick this to my kitchen cupboard as reminder.
GAS MARK CELSIUS FAHRENHEIT DESCRIPTION
Britain Australia America
1 140 275 VERY COOL
2 150 300 COOL
3 160 325 WARM
4 180 350 MODERATE
5 190 375 FAIRLY HOT
6 200 400 HOT
7 220 425 HOT
8 230 450 VERY HOT
All recipes are given in metric measurement. A tablespoon indicates a specific 15ml measurement and a teaspoon 5 ml measurement. Any cup measurements are based on Australian cup sizes, being 1 cup = 250 ml, 1/2 up = 125ml, 1/3cup = 80ml and 1/4 cup = 60ml. It is important to note that an American cup size is 240ml.
US to Metric US Metric
Capacity 1/5 teaspoon 1 ml
1 teaspoon 5 ml
1 tablespoon 15 ml
1/5 cup 50 ml
1 cup 240 ml
2 cups (1 pint) 470 ml
4 cups (1 quart) 0.95 litre
4 quarts (1 gallon) 3.8 litres
1 fluid ounce 30 ml
1 ounce 28 grams
1 pound 454 grams
Metric to US Metric US
Capacity 1 ml 1/5 teaspoon
5 ml 1 teaspoon
15 ml 1 tablespoon
30 ml 1 fluid ounce
100 ml 3.4 fluid oz
240 ml 1 cup
1 litre 34 fluid oz
1 litre 4.2 cups
1 litre 2.1 pints
1 litre 1.06 quarts
1 litre 0.26 gallon
| Posted: Thu Dec 11th, 2008 11:29 am||
|Get in the holiday spirit, with these peanut butter and chocolate cookies.
2/3 cup smooth peanut butter
1/4 cup unsalted butter, softened
1 cup packed brown sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/4 tsp. salt
Sugar (for coating cookies)
40 Hershey's Kisses
1. Preheat the oven to 350 degrees. In a large bowl, beat the peanut butter, butter and brown sugar on medium speed until combined. Beat in the eggs one at a time, then add the vanilla extract. On low speed, blend in the flour and salt.
2. Shape the dough into 1-inch balls. Roll in the sugar to coat lightly. Place on ungreased baking sheets, about 2 inches apart. Bake for 12 to 15 minutes or until lightly browned.
3. Move the cookies from the baking sheets to a wire rack and immediately place an unwrapped Hershey's Kiss on the center of each cookie, pressing down so that the cookie cracks a little bit around the edge.
4. Using a metal spatula, transfer the cookies to wire racks and let them cool completely. Repeat until all the dough is used or all the Kisses are gone. Makes approximately 40 cookies.
The dead do not squeeze and please....
| Posted: Tue Jan 13th, 2009 01:06 pm||
|Light Lentil Curry with Vegetables recipe
Serve this delicious curry with simple rice and a crisp mixed salad.
Prep time: 25 mins
Cook time: 1 hour 10 mins
1 x 400g Toover daal
1 tbsp turmeric
2 aubergines, thinly sliced
225g fine green beans, trimmed
2 onions, sliced
2 tbsp tamarind pulp
salt and pepper
For the spices:
1 tbsp oil
1 tbsp Channa daal
1 tbsp Urid daal
6 curry leaves
Pinch Asafedita (heeng)
Pinch fenugreek seeds
2 tsp cumin seeds
1 tsp garam masala
1. Put the toover daal into a large saucepan, add the turmeric and sufficient water to cover, bring to the boil, cover and simmer for 35-45 minutes until tender.
2. Add all the vegetables, tamarind and season with salt and pepper, simmer for 15 to 20 minutes.
3. Meanwhile, heat the oil in a frying pan, add the spices and cook over a low heat for 5 minutes. Stir into the vegetable mixture, spoon into a serving dish and sprinkle with the garam masala at the last minute.
The daal and spices are available at good supermarkets or Indian shops; they are also available from the internet.
| Posted: Fri Jan 23rd, 2009 07:48 pm||
|Dessert on a Dime: Pear Sorbet
Freeze a can of pear halves in syrup for several hours, or overnight, until solid.
Rinse frozen can under hot water for 30 seconds.
Transfer frozen pears and syrup to a food processor, add ½ tsp grated ginger and pulse until smooth. Delicious!
| Posted: Thu Apr 2nd, 2009 10:57 pm||
|Cakes that are a work of art
| Posted: Fri May 1st, 2009 06:48 pm||
|Posted: Fri May 1st, 2009 10:33 am
I love macaroni salad (probably too much) but most of the stuff is either greasy or sweet
1 lb salad macaroni
4 sticks celery stripped of strands
1 medium onion
1 red pepper
1 large dill pickle
1 heaping tsp corn starch
2 heaping tbs mayonaise
1/2 cup water
3 tsp vinegar (white or red wine etc.)
2 heaping tsp sugar
2 tbs olive oil
2 heaping tbs salt (most gets drained away in pasta water)
4 dashes louisiana hot sauce
1 tsp prepared horseradish
Start 3 quarts unsalted water boiling in a big pot wash vegetables and trim ends of carrots, trim and peel onion, strip strands from celery sticks, and remove hulls from red pepper.
Add pasta when water is boiling and cook until edges are soft. While pasta is cooking mince vegetables finely, reserving any liquid (food processor okay).
Add a small amount of water to cornstarch then blend in the sugar, hot sauce, horseradish, and vinegar, vegetable juices, and add most of the remainder of the water (reserving some to be used later if necessary).
Microwave 2 minutes on high stirring frequently until mix is bubbly and no longer milky; add water as neccessary to keep from being too thick; mayonaise consistency is ideal. This can also be done on the stovetop. Set this mixture into a larger bowl of cold water and stir to cool a little.
When pasta is almost cooked dump salt into pot and stir for final minute before draining pasta thoroughly in a colander. Do not rinse.
Return pasta to pot and stir in olive oil then add peppers, carrots, onion, celery, pickle, stirring each in thoroughly before adding the next. This has the effect of partially cooking the vegetables.
Let the mixture cool for a few minutes then stir in the mayonaise and the cornstarch mixture, refrigerate. You're done.
makes 2 + quarts
| Posted: Sat Jun 20th, 2009 01:27 am||
|Spinach and Sardine Sandwich
The whole wheat bread that I like comes pre-sliced, but the slices are extremely thick. I quit wondering about where I might effectively lodge a complaint about that after I realized I could split the slices in two. I lay each slice flat near the edge of my cutting board and while holding it gently with the palm of my hand, I slip a sharp chef's knife through it with a sawing motion. I takes a little bit of practice, but by sensing the position of the knife with your hand it is possible to keep the resulting halves quite even. I cut each slice about two-thirds of the way through and then rotate them 90 degrees to complete the job.
Thin slices are good for reducing the calories, carbohydrate, and protein content in a sandwich, and also keeps an overabundance of bread from getting in the way of the flavor of the filling.
Toasting the bread is an option which makes the sandwich stronger (and adds to the flavor), but the technique of carefully building a thick layer of interlocking spinach leaves between the bread and the sardines is the key to keeping this juicy sandwich from falling apart.
Carefully arrange several layers of clean dry spinach leaves on each slice.
Drain the sardines somewhat - the lightly smoked variety packed in olive oil is my preference - and split the little fish down the middle, using one-half to two-thirds of a small can per sandwich.
Drizzle the juice from a quarter lemon over the sardines and cover with another layer of spinach and bread.
Compress the sandwich against the cutting board with firm downward hand pressure to set it. I often cut this sandwich into quarters.
The way I build this sandwich, it's 65 to 75 percent spinach and extremely delicious.
As a vegan alternative, use avocado instead of sardines, omit the compression of the sandwich on the cutting board or while eating. Maybe add a little hot sauce.
Last edited on Sat Jun 20th, 2009 01:36 am by Be_You_