The Great Suburban75 Recipe Wiki
- Thread starter beeboo
- Start date
el_starkos
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Hi - can someone approve me so I can edit (add a recipe)?
Many thanks
Many thanks
el_starkos
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Jhanell’s carrot/rum punch
Carrots
Small tin of condense milk (you need to use about half the tin but can use more or less to taste)
Fresh nutmeg grated or you can use the ready stuff but tastes better with the real deal
A few drops of vanilla essence
Semi skimmed milk
Vanilla Nurishment (a milky energy drink found in carribean shops, you need around just under half the tin)
Sugar to taste
Wray and Nephew White Rum (as much or as little as you like!)
Stick it all in a blender
And blend it up, make sure you strain it at the end or you’ll have carroty bits in it. It should look a pale to medium orangey colour.
Duck with cabbage and beetroot, flavoured with lemon, ginger and peanuts
100g duck fillet cut in strips
400g young cabbage, cored and sliced into strips
2 beetroot, peeled and cut into small chips
2 spring onions, sliced
3 tbsp coconut cream mixed with 1 tbsp water
Paste:
1 small onion
2 cloves garlic
Peel from a lemon
2 handfuls fresh peanuts
½ tsp fish paste
Dark & sweet soy
Tbsp veg. oil
1 ½ tsp ginger
1 ½ tsp coriander seed
½ tsp cinnamon
2 tsp dark brown sugar
Method
• Heat 3 tbsp oil hard in a wok
• Fry paste, stirring constantly, until it has darkenned to a rich golden brown and oil is beginning to reappear out of the paste
• Stir fry duck until coloured
• Add the cabbage and spring onions, stirring for a minute or so until glistening with the flavoured oil, and beginning to soften
• Add coconut cream/water and stir well for a minute or two (until almost all the liquid has evaporated), scraping up any paste stuck to the wok with the wooden spoon
• Add the beetroot and stir for another minute until everything’s heated through
Serve with rice
White sky cocateel
1 tin pride coconut milk
3 measures peach snapps
2 measures spanish brandy
Juice from ½ lemon
White sugar
Shake with ice and serve in small cocktail glasses
CHRISTMAS RECIPES
STUFFINGS:
Apricot:
6 oz dried apricots, 6 oz crumbs, ½ tsp salt
pepper, ½ tsp mixed spice, 2 tabs lemon juice 1 oz melted butter, 2 eggs, 6 oz brazil nuts, large chopped onion 2 tsp parsley l lb sausage meat 1 tsp mixed herbs
CHOP fruit, nuts, fry meat onion and combine all ingredients
Chestnut:
2 oz bacon, 4 oz crumbs, 1 tsp parsley, ½ oz melted butter, rind of 1 lemon, 8 oz nuts, salt, pepper, 1 egg
BAKE nuts night before, then peel and simmer in milk 20 mins (watch carefully to ensure they don't burn). FRY chopped bacon 3 - 5 mins, combine all ingredients
Richard Ehrlich says:cut a slit in husk, bake, boil or microwave till you can remove husks easily. Put in cold water with a little oil, bring to boil, simmer. In a few minutes skins start coming off. Take out & rub between tea-towels to complete stripping
CRANBERRY SAUCE - US
BOIL 2 cups sugar with 2 cups water uncovered ADD 1 lb (4 cups) berries, cook without stirring until they pop
CRANBERRY & RAISIN SAUCE for tongue or whatever – US
No one’s very keen on tongue any more but the sauce is good, it’s one of the very few recipes I’ve found in the US Good Housekeeping cookbook
16 oz cranberry sauce, 3 tabs chopped onion, 3 tabs butter, 1/2 cup stock, 1/3 cup raisins
Saute onions, ADD stock then cranberry sauce, then raisins, SIMMER 5 - 8 mins
FOIL BAKED TURKEY
Oven 225 C
BRUSH with butter, seal in foil, putting extra around tops of legs, wings, tail.
10 - 13 lb 2 ¾ to 3 hrs
14 - 17 lb 3 to 3 ¼ hrs
18 - 21 lbs 3 ¼ to 3 ½ hours
ADD the weight of the stuffing to the weight of the turkey when calculating cooking time
BAKE uncovered for last 30 mins
BREAD SAUCE
6 cloves stuck in a medium onion, bayleaf, 3/4 pt milk, 3 oz crumbs, salt, pepper, ½ oz butter, 2 tabs cream or yogurt
BOIL onion, bay in milk. COOL 10 mins, remove onion, bay ADD crumbs, SIMMER 10 - 15 mins, stirring occasionally, ADD butter, cream before serving
BRUSSEL SPROUTS
175 C 20 mins
1 - 2 lb sprouts, 6 - 7 qts water, 1 1/2 tsp salt per qt
BLANCH sprouts 6 - 8 mins, COOK in greased casserole with salt, pepper, 1 - 2 oz melted butter, covered with buttered paper, heating first on top of stove till sizzles
TONGUE
Soak pickled tongue overnight
BOIL 1 min, drain, rinse
COOK for 4 hrs covered in water + 4 sticks celery, onion, cloves, carrot, 32 tabs vinegar, 2 bayleaves, 12 peppercorns, bouquet garni
RINSE, peel from tip
COIL in dish
ADD 1 tsp gelatine sprinkled in 2 tabs stock to 1 pt stock POUR on tongue and chill overnight. Serve with cranberry-raisin sauce
Mrs BEETON’S CHRISTMAS CAKE
8 oz butter 8 oz sugar 1 tabs black treacle 4 eggs 10 oz plain flour
¼ tsp salt 1 tsp mixed spice ½ tsp ginger 1 tsp instant coffee
1 tsp vanilla 2 tsp rum 1 tsp almond essence 1 tsp baking powder
8 oz currants 8 oz sultanas 1 oz mixed peel 1 oz glace cherries 8 oz raisins 1 oz almonds
ie 2 lb 2 oz fruit in toto
GREASE, line pan. CREAM fat, sugar, add treacle. BEAT eggs, add small amount to mix, BEAT. Sift flour, salt, spices. ADD to creamed mix 1 tbs spiced flour, add little egg, beat, add 2nd tabs spiced flour. ADD rest of egg slowly, beat well between additions.
MIX coffee, vanilla, rum (or lemon juice), almond essence. Stir into mix. Sift baking powder into flour, AD to mix with dried fruit and nuts to which 2 tabs of spiced flour have been added.
MIX adding, water, milk, rum, whisky if necessary to give stif dropping consistency. Should not be dry. SPOON into tin, smoothing to avoid peaked centre.
BAKE 170o C 1 hr, then 140o C 1 hrs. If too brown, cover loosely with foil or greaseproof
ADD extra liquor while in store.
Cake glaze: STIR 5 oz Apricot preserve or red currant jelly with 1 tabs granulated sugar over moderate heat 2-3 mins till coats spoon and drops are sticky APPLY to cake while warm
CHRISTMAS PUDDING
From the Prestige pressure cookbook but you can make it old-style in an ordinary pan
2 x 1 lb 6oz (635g) OR 1 2lb pudding
4 oz each currants, raisins, sultanas, mixed peel
2 oz almonds 2 tsp mixed sice 2 oz flour salt 4 oz crumbs 4 oz brown sugar
4 oz suet grated rind lemon 2 tabs black treacle 2 eggs
1 tab brandy 1 tab rum milk
MIX and put in greased basins leaving 1” space at top. Cover with triple layer of greaseproof & foil POUR 2 ½ pts/ 1 ½ litres in pan, cookindividually or stacked – boil water, pre-steam 15 mins
REHEAT 20 mins at pressure
(if large 2 lb pud, 30 mins steam + 3 hrs cooking and reheat 30 mins)
CANDY
CREME GANACHE POUR TRUFFES – chocolate truffles
Makes 1.15 kg/2 lb 8 oz
Jane and James Xmas specialty but the recipe came from Charles
600 /1 LB 4 oz plain chocolate 200 g/7oz double cream
300g/10oz butter 50 ml/2 oz whisky, rum or kirsch
COATING:
300g/10 plain chocolate 50g/1 lb 1oz cocoa powder
MELT choc. BOIL cream 2 mins, leave to cool to 35-40C/95-104F
POUR onto melted choc. WHISK till combined
COOL to 20c/68F
BEAT butter 3 mins till v light, incorporate choc-ream while beating, then alcohol
Ready when smooty & v shiny.
SHAPE into balls, put on greaseproof paper and leave in Fridge 2 hours till set
MELT rest of choc. DIP balls into it, roll in cocoa COOL on wire rack, Fridge 1 hr before serving
PEPPERMINT CREAMS
Another of their specialties but from the Winnie the Pooh cookbook
Makes 3 dozen
1 egg white 12 oz(12 heaped tabs) icing sugar peppermint essence
WHISK white till frothy, beat in two-thirds of sugar with wooden spoon ADD essence.
TURN on clean surface, knead in remaining sugar. Halve and roll in rope 1 in thick.
DUST surface with icing sugar to stop sticking and cut in ¼ in slices, shaping into round
LEAVE to firm overnight or few hours
Carrots
Small tin of condense milk (you need to use about half the tin but can use more or less to taste)
Fresh nutmeg grated or you can use the ready stuff but tastes better with the real deal
A few drops of vanilla essence
Semi skimmed milk
Vanilla Nurishment (a milky energy drink found in carribean shops, you need around just under half the tin)
Sugar to taste
Wray and Nephew White Rum (as much or as little as you like!)
Stick it all in a blender
And blend it up, make sure you strain it at the end or you’ll have carroty bits in it. It should look a pale to medium orangey colour.
Duck with cabbage and beetroot, flavoured with lemon, ginger and peanuts
100g duck fillet cut in strips
400g young cabbage, cored and sliced into strips
2 beetroot, peeled and cut into small chips
2 spring onions, sliced
3 tbsp coconut cream mixed with 1 tbsp water
Paste:
1 small onion
2 cloves garlic
Peel from a lemon
2 handfuls fresh peanuts
½ tsp fish paste
Dark & sweet soy
Tbsp veg. oil
1 ½ tsp ginger
1 ½ tsp coriander seed
½ tsp cinnamon
2 tsp dark brown sugar
Method
• Heat 3 tbsp oil hard in a wok
• Fry paste, stirring constantly, until it has darkenned to a rich golden brown and oil is beginning to reappear out of the paste
• Stir fry duck until coloured
• Add the cabbage and spring onions, stirring for a minute or so until glistening with the flavoured oil, and beginning to soften
• Add coconut cream/water and stir well for a minute or two (until almost all the liquid has evaporated), scraping up any paste stuck to the wok with the wooden spoon
• Add the beetroot and stir for another minute until everything’s heated through
Serve with rice
White sky cocateel
1 tin pride coconut milk
3 measures peach snapps
2 measures spanish brandy
Juice from ½ lemon
White sugar
Shake with ice and serve in small cocktail glasses
CHRISTMAS RECIPES
STUFFINGS:
Apricot:
6 oz dried apricots, 6 oz crumbs, ½ tsp salt
pepper, ½ tsp mixed spice, 2 tabs lemon juice 1 oz melted butter, 2 eggs, 6 oz brazil nuts, large chopped onion 2 tsp parsley l lb sausage meat 1 tsp mixed herbs
CHOP fruit, nuts, fry meat onion and combine all ingredients
Chestnut:
2 oz bacon, 4 oz crumbs, 1 tsp parsley, ½ oz melted butter, rind of 1 lemon, 8 oz nuts, salt, pepper, 1 egg
BAKE nuts night before, then peel and simmer in milk 20 mins (watch carefully to ensure they don't burn). FRY chopped bacon 3 - 5 mins, combine all ingredients
Richard Ehrlich says:cut a slit in husk, bake, boil or microwave till you can remove husks easily. Put in cold water with a little oil, bring to boil, simmer. In a few minutes skins start coming off. Take out & rub between tea-towels to complete stripping
CRANBERRY SAUCE - US
BOIL 2 cups sugar with 2 cups water uncovered ADD 1 lb (4 cups) berries, cook without stirring until they pop
CRANBERRY & RAISIN SAUCE for tongue or whatever – US
No one’s very keen on tongue any more but the sauce is good, it’s one of the very few recipes I’ve found in the US Good Housekeeping cookbook
16 oz cranberry sauce, 3 tabs chopped onion, 3 tabs butter, 1/2 cup stock, 1/3 cup raisins
Saute onions, ADD stock then cranberry sauce, then raisins, SIMMER 5 - 8 mins
FOIL BAKED TURKEY
Oven 225 C
BRUSH with butter, seal in foil, putting extra around tops of legs, wings, tail.
10 - 13 lb 2 ¾ to 3 hrs
14 - 17 lb 3 to 3 ¼ hrs
18 - 21 lbs 3 ¼ to 3 ½ hours
ADD the weight of the stuffing to the weight of the turkey when calculating cooking time
BAKE uncovered for last 30 mins
BREAD SAUCE
6 cloves stuck in a medium onion, bayleaf, 3/4 pt milk, 3 oz crumbs, salt, pepper, ½ oz butter, 2 tabs cream or yogurt
BOIL onion, bay in milk. COOL 10 mins, remove onion, bay ADD crumbs, SIMMER 10 - 15 mins, stirring occasionally, ADD butter, cream before serving
BRUSSEL SPROUTS
175 C 20 mins
1 - 2 lb sprouts, 6 - 7 qts water, 1 1/2 tsp salt per qt
BLANCH sprouts 6 - 8 mins, COOK in greased casserole with salt, pepper, 1 - 2 oz melted butter, covered with buttered paper, heating first on top of stove till sizzles
TONGUE
Soak pickled tongue overnight
BOIL 1 min, drain, rinse
COOK for 4 hrs covered in water + 4 sticks celery, onion, cloves, carrot, 32 tabs vinegar, 2 bayleaves, 12 peppercorns, bouquet garni
RINSE, peel from tip
COIL in dish
ADD 1 tsp gelatine sprinkled in 2 tabs stock to 1 pt stock POUR on tongue and chill overnight. Serve with cranberry-raisin sauce
Mrs BEETON’S CHRISTMAS CAKE
8 oz butter 8 oz sugar 1 tabs black treacle 4 eggs 10 oz plain flour
¼ tsp salt 1 tsp mixed spice ½ tsp ginger 1 tsp instant coffee
1 tsp vanilla 2 tsp rum 1 tsp almond essence 1 tsp baking powder
8 oz currants 8 oz sultanas 1 oz mixed peel 1 oz glace cherries 8 oz raisins 1 oz almonds
ie 2 lb 2 oz fruit in toto
GREASE, line pan. CREAM fat, sugar, add treacle. BEAT eggs, add small amount to mix, BEAT. Sift flour, salt, spices. ADD to creamed mix 1 tbs spiced flour, add little egg, beat, add 2nd tabs spiced flour. ADD rest of egg slowly, beat well between additions.
MIX coffee, vanilla, rum (or lemon juice), almond essence. Stir into mix. Sift baking powder into flour, AD to mix with dried fruit and nuts to which 2 tabs of spiced flour have been added.
MIX adding, water, milk, rum, whisky if necessary to give stif dropping consistency. Should not be dry. SPOON into tin, smoothing to avoid peaked centre.
BAKE 170o C 1 hr, then 140o C 1 hrs. If too brown, cover loosely with foil or greaseproof
ADD extra liquor while in store.
Cake glaze: STIR 5 oz Apricot preserve or red currant jelly with 1 tabs granulated sugar over moderate heat 2-3 mins till coats spoon and drops are sticky APPLY to cake while warm
CHRISTMAS PUDDING
From the Prestige pressure cookbook but you can make it old-style in an ordinary pan
2 x 1 lb 6oz (635g) OR 1 2lb pudding
4 oz each currants, raisins, sultanas, mixed peel
2 oz almonds 2 tsp mixed sice 2 oz flour salt 4 oz crumbs 4 oz brown sugar
4 oz suet grated rind lemon 2 tabs black treacle 2 eggs
1 tab brandy 1 tab rum milk
MIX and put in greased basins leaving 1” space at top. Cover with triple layer of greaseproof & foil POUR 2 ½ pts/ 1 ½ litres in pan, cookindividually or stacked – boil water, pre-steam 15 mins
REHEAT 20 mins at pressure
(if large 2 lb pud, 30 mins steam + 3 hrs cooking and reheat 30 mins)
CANDY
CREME GANACHE POUR TRUFFES – chocolate truffles
Makes 1.15 kg/2 lb 8 oz
Jane and James Xmas specialty but the recipe came from Charles
600 /1 LB 4 oz plain chocolate 200 g/7oz double cream
300g/10oz butter 50 ml/2 oz whisky, rum or kirsch
COATING:
300g/10 plain chocolate 50g/1 lb 1oz cocoa powder
MELT choc. BOIL cream 2 mins, leave to cool to 35-40C/95-104F
POUR onto melted choc. WHISK till combined
COOL to 20c/68F
BEAT butter 3 mins till v light, incorporate choc-ream while beating, then alcohol
Ready when smooty & v shiny.
SHAPE into balls, put on greaseproof paper and leave in Fridge 2 hours till set
MELT rest of choc. DIP balls into it, roll in cocoa COOL on wire rack, Fridge 1 hr before serving
PEPPERMINT CREAMS
Another of their specialties but from the Winnie the Pooh cookbook
Makes 3 dozen
1 egg white 12 oz(12 heaped tabs) icing sugar peppermint essence
WHISK white till frothy, beat in two-thirds of sugar with wooden spoon ADD essence.
TURN on clean surface, knead in remaining sugar. Halve and roll in rope 1 in thick.
DUST surface with icing sugar to stop sticking and cut in ¼ in slices, shaping into round
LEAVE to firm overnight or few hours
PAELLA
The amount of fresh meat and fish you put in is up to you – I’ve found anything from 4 chicken thighs and 20 prawns will suit this quantity of rice, vegetables, bacon and chorizo. The rice should not be stirred once the liquid goes in. A perfect paella has a crispy, caramelized, toasted bottom that Valencians call a ‘socarrat’. This recipe otherwise differs from a Valencian paella because the rice is fried. The rice should cook in the liquids for no more than 20 minutes in total. If you think you’ve got too much liquid left with 5 minutes to go, turn up the heat. A warm toasty smell coming out of the pan at the end of the cooking time, underneath all those other luscious flavours will tell you everything’s turned out just right.
Ingredients
170g/6oz chorizo cut into thin slices, or other spicy sausage like Cypriot pasturma, loukanika etc
110g/4oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 large Spanish onion, finely diced
1 red pepper, diced
1 tsp soft thyme leaves
¼ tsp dried red chilli flakes
570ml/1pint calasparra (Spanish short-grain) or basmati rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
8 chicken thighs, chopped in half
18 small clams, cleaned
110g/4oz fresh or frozen peas
1 tin of, or 4 large tomatoes, de-seeded and diced
125ml/4fl oz good olive oil
12 jumbo raw prawns with in shells – if you’re using these, you’ll need another clove of garlic, sliced; or 20 cooked prawns in shells
450g/1lb squid, cleaned and chopped into bite-sized pieces - if you’re using these, you’ll need another clove of garlic, sliced
5 tbsp chopped flat-leaf parsley
salt or nam pla (thai fish sauce), and freshly ground black pepper
Method
1. Brown the chicken pieces and set aside
2. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp.
3. Add the garlic, onion and pepper and fry heat until beginning to soften.
4. Push to the sides and add tomatoes, together with the thyme and chilli flakes. Stir tomato but keep it to the centre – the juice will flow out to the stuff at the sides. When the tomatoes are cooked they will have changed from red to a lighter orange colour.
5. Add the rice, and stir until all the grains of rice are nicely coated and glossy.
6. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 10 minutes.
7. Place the clams into the dish with the join facing down so that the edges open outwards.
8. If you’re using raw prawns, fry the sliced garlic briefly then add the prawns. Add the cooked prawns to the paella 15 minutes from when the wine went in.
9. Now do the same with the squid and add them to the paella too, together with the frozen peas.
10. Turn the rice off after 20 minutes and let everything sit for 5 minutes, covered with something that will keep it warm (e.g. foil, then a piece of newspaper.
11. Scatter the chopped parsley over the paella, season with the salt/nam pla and pepper, and serve with lemon wedges.
Coconut dressing
Coconut milk
Shrimp paste
Sugar
Tamarind
Salt
Chilli and Garlic fried crisp
Blinis
Serves 8: 24 pancakes
2 oz buckwheat flour
6 oz strong white flour
6 gm sachet yeast
500 ml crème fraiche
8 oz whole milk
2 large eggs
1 tsp salt
1oz butter
Sift salt, buckwheat and plain flours into a large bowl and sprinkle with yeast.
Separate the eggs.
Mix 200 ml of crème fraiche with enough milk to make 15 fl oz.
Warm slightly in a small saucepan then add yolks.
Pour mixture into flour, and whisk to a thick batter.
Cover with a teacloth and leave in a warm place for 1 hour.
Just before the hour is up, whisk the egg whites into stiff peaks.
Fold them into the batter and leave to rise for 1 hour.
Melt butter and lubricate frying pan with a brush.
Over medium heat, add 1 tbs batter, then ½ tbs on top.
Fry 40” on side, turn and 30” other.
Wrap each 6 in foil packets.
Serve with:
- remaining crème fraiche
- diced onion
- dill
- smoked salmon
The amount of fresh meat and fish you put in is up to you – I’ve found anything from 4 chicken thighs and 20 prawns will suit this quantity of rice, vegetables, bacon and chorizo. The rice should not be stirred once the liquid goes in. A perfect paella has a crispy, caramelized, toasted bottom that Valencians call a ‘socarrat’. This recipe otherwise differs from a Valencian paella because the rice is fried. The rice should cook in the liquids for no more than 20 minutes in total. If you think you’ve got too much liquid left with 5 minutes to go, turn up the heat. A warm toasty smell coming out of the pan at the end of the cooking time, underneath all those other luscious flavours will tell you everything’s turned out just right.
Ingredients
170g/6oz chorizo cut into thin slices, or other spicy sausage like Cypriot pasturma, loukanika etc
110g/4oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 large Spanish onion, finely diced
1 red pepper, diced
1 tsp soft thyme leaves
¼ tsp dried red chilli flakes
570ml/1pint calasparra (Spanish short-grain) or basmati rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
8 chicken thighs, chopped in half
18 small clams, cleaned
110g/4oz fresh or frozen peas
1 tin of, or 4 large tomatoes, de-seeded and diced
125ml/4fl oz good olive oil
12 jumbo raw prawns with in shells – if you’re using these, you’ll need another clove of garlic, sliced; or 20 cooked prawns in shells
450g/1lb squid, cleaned and chopped into bite-sized pieces - if you’re using these, you’ll need another clove of garlic, sliced
5 tbsp chopped flat-leaf parsley
salt or nam pla (thai fish sauce), and freshly ground black pepper
Method
1. Brown the chicken pieces and set aside
2. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp.
3. Add the garlic, onion and pepper and fry heat until beginning to soften.
4. Push to the sides and add tomatoes, together with the thyme and chilli flakes. Stir tomato but keep it to the centre – the juice will flow out to the stuff at the sides. When the tomatoes are cooked they will have changed from red to a lighter orange colour.
5. Add the rice, and stir until all the grains of rice are nicely coated and glossy.
6. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 10 minutes.
7. Place the clams into the dish with the join facing down so that the edges open outwards.
8. If you’re using raw prawns, fry the sliced garlic briefly then add the prawns. Add the cooked prawns to the paella 15 minutes from when the wine went in.
9. Now do the same with the squid and add them to the paella too, together with the frozen peas.
10. Turn the rice off after 20 minutes and let everything sit for 5 minutes, covered with something that will keep it warm (e.g. foil, then a piece of newspaper.
11. Scatter the chopped parsley over the paella, season with the salt/nam pla and pepper, and serve with lemon wedges.
Coconut dressing
Coconut milk
Shrimp paste
Sugar
Tamarind
Salt
Chilli and Garlic fried crisp
Blinis
Serves 8: 24 pancakes
2 oz buckwheat flour
6 oz strong white flour
6 gm sachet yeast
500 ml crème fraiche
8 oz whole milk
2 large eggs
1 tsp salt
1oz butter
Sift salt, buckwheat and plain flours into a large bowl and sprinkle with yeast.
Separate the eggs.
Mix 200 ml of crème fraiche with enough milk to make 15 fl oz.
Warm slightly in a small saucepan then add yolks.
Pour mixture into flour, and whisk to a thick batter.
Cover with a teacloth and leave in a warm place for 1 hour.
Just before the hour is up, whisk the egg whites into stiff peaks.
Fold them into the batter and leave to rise for 1 hour.
Melt butter and lubricate frying pan with a brush.
Over medium heat, add 1 tbs batter, then ½ tbs on top.
Fry 40” on side, turn and 30” other.
Wrap each 6 in foil packets.
Serve with:
- remaining crème fraiche
- diced onion
- dill
- smoked salmon
ringo
Macaroni cheese controller
Cheers Crispy
Added to the Wiki at http://urban75.org.uk/wiki/index.php5?title=Paella
(and handy bump for thread in case there are people who didn't know about the wiki)
Mrs Magpie
On a bit of break...
I know about it but I've always failed to understand how to add to it
The shame
The shame It's a bit of a mindset thing. And it's not the slickest user interface goingI know about it but I've always failed to understand how to add to it
Gracias Ag - reminds me its about time to get cooking up a huge pan, sun here 'n all.
ringo
Macaroni cheese controller
How to add to the Wiki:
On the last but one page of the Wiki sticky is the link to the brand new Wiki Crispy created:
http://urban75.org.uk/wiki/index.php5?title=Recipes
To add a recipe you need a username and password from Crispy (or maybe another moderator).
Click on Edit in the right margin of the section you want to add to. Copy the format for a recipe title, eg
*[[Walnut and Mushroom Pie]] - Ringo
Save that page and then click on the recipe title to go to the page where you can add your recipe. It will open in editing mode so just paste your recipe in, using any of the formatting options you like.
Tell other Suburban types wot you've done and encourage them to add to it themselves.
Here's one I did earlier http://urban75.org.uk/wiki/index.php...d_Mushroom_Pie
On the last but one page of the Wiki sticky is the link to the brand new Wiki Crispy created:
http://urban75.org.uk/wiki/index.php5?title=Recipes
To add a recipe you need a username and password from Crispy (or maybe another moderator).
Click on Edit in the right margin of the section you want to add to. Copy the format for a recipe title, eg
*[[Walnut and Mushroom Pie]] - Ringo
Save that page and then click on the recipe title to go to the page where you can add your recipe. It will open in editing mode so just paste your recipe in, using any of the formatting options you like.
Tell other Suburban types wot you've done and encourage them to add to it themselves.
Here's one I did earlier http://urban75.org.uk/wiki/index.php...d_Mushroom_Pie
Biddlybee
making knots with sticks
How many would that feed agnes... looks huge
Might try it soon, but going to start with an easy recipe I've found that just used prawns and chorizo
Also, would risotto rice do for a paella? Couldn't find paella rice for the life of me!
How many would that feed agnes... looks huge
Might try it soon, but going to start with an easy recipe I've found that just used prawns and chorizo
Also, would risotto rice do for a paella? Couldn't find paella rice for the life of me!
Heh, I didn't write it - I just thought it needed to be on the wiki. I might go back and copy some of the other stuff that's on here but not on the wiki over, too - the brane isn't good enough for anything creative or intelligent yet, but OK for fairly mundane copying type stuff
ETA: I must admit, though, as I was copying it over, that I had a mental image of one of those four foot diameter paella pans with it all cooking in!
Like it says, you're better off with basmati. Risotto rice is too starchy.Lol.. my brain wasn't awake enough to see that teahead posted it up originally
Aye, think I might leave that big recipe for a very big party
existentialist
Tired and unemotional
I am very pleased to see that this thread has made it safely over to the new cooking and baking and not at all about the DIY tasks associated with kitchen furniture forum here.
TitanSound
Mr Beardy Drummer
Just signed up. Do I need to be approved or has the auto approve function been sorted?
Also, was thinking it might be nice to add a picture of the dish. Anyway this is possible?
Also, was thinking it might be nice to add a picture of the dish. Anyway this is possible?
Crispy
The following psytrance is baṉned: All
I've just approved a few users.
No actual edits since April last year!
If we could move the recipes into vbulletin, would people use it more?
crustychick
doo-woop-de-doo
Yes. I think so. I find it's too difficult for me to remember how to use it every time...
Yes - if that makes it easier
I gave up on it in the end. I'm sure it wasn't that much arsing about to begin with, otherwise I never would have managed to put any recipes up
I've just added a recipe - I hope people try it 'cause I love the stuff.
Biddlybee
making knots with sticks
I've got everything apart from parsnips, so might give that a go for my lunch next week
crustychick
doo-woop-de-doo
any chance of this?
