Tracym

No negative comments from the guys now - after all, you do like to eat.



<<Edit: Please find attached a spreadsheet completed by Moneypenny20 which lists all the recipes/links in this thread.>>

Tracym

Crème Brulée à l'Orange

Custard
2 cups heavy (whipping) cream
1 tsp vanilla extract
1 Tbs dried orange peel (optinoal if you don't like it)
6 Tbs sugar
5 large egg yolks butter

For Caramelizing
6 Tbs sugar
1 Preheat oven to 350 degrees.
2 In a heavy saucepan, bring cream to a boil.
3 Remove from heat and add vanilla and orange peel.
4 With electric mixer, beat 6 Tbsp. sugar and egg yolks until pale and thick.
5 With mixer running on low, slowly add cream.
6 Butter crème brulée dishes or ramekins. Pour cream mixture into dishes.
7 Place dishes into baking pan. Pour boiling water into pan halfway up dishes.
8 Bake for 35-45 minutes until set. Cool. Chill for several hours.
9 Sprinkle 1 Tbsp of sugar over each brulée. Caramelize with a torch or place under the broiler until browned.

Servings: 6

Tracym

Chocolate Orange Mousse

Traditional Scottish recipe includes whiskey instead of Cointreau.

Mousse
8 oz bittersweet chocolate chips (or broken bars) - I use Hershey's semi-sweet chips
2 1/2 Tbs whipping (heavy) cream
2 Tbs Cointreau, Grand Marnier, or Triple Sec
4 eggs
1 Tbs grated orange peel

Topping
1/2 cup whipping (heavy) cream
1 Tbs Cointreau, Grand Marnier, or Triple Sec
1 pinch powdered (icing) sugar
orange rind for decoration

Mousse:
1 Place the chocolate and cream in a heatproof bowl and sit in a pan of simmering hot water or use double boiler, stirring until melted. DO NOT BOIL.
2 Remove from the heat, whisk in Cointreau, and allow to cool but remain melted. Set aside.
3 Separate eggs.
4 Whisk the egg whites until stiff.
5 Beat the yolks with the finely grated orange rind.
6 Stir the egg yolk mixture into the cooled chocolate cream.
7 Fold in the whisked egg whites. 8Spoon the mixture into individual dishes/glasses and chill in the fridge for at least three hours.

Topping:
1 Just before serving, whip the cream for the topping with the Cointreau and sugar.
2 Top the mousse with the cream and decorate with orange rind.

Servings: 3

For non-alcoholic version, substitute 1 tsp. Orange Extract for liquor in mousse, and 1/2 tsp. Orange Extract for liquor in topping.

Jerseygirl

Plse don't post any recipes using Grand Marnier...'cos that's for drinking only IMHO and will never get as far as the mixing bowl.

Elvira

Posted this one before, but it's a winner:

This is a wonderful, somewhat unusual salsa - delicious with anything, but especially chicken:

2 cups papaya +/or mango +/or cantaloupe (diced)
1/2 cup minced red onion (or finely sliced spring onions)
1 cup finely chopped sweet peppers
1-2 jalapeno or other chile, minced
1/4 cup chopped fresh coriander/cilantro
dressed with 3-4 tbsp lime juice, 2 tbsp EVOO, salt + pepper

Tastes best if left in the fridge for a couple of hours.

TouristTrap

Cream buns. I make these all the time for the kids..YUMMY.


4 cups unbleached all purpose flour
2 ounces salted butter
1/3 cup granulated sugar (regular sugar for the septics)
2 teaspoons active dry yeast
1 cup warm water
1/2 cup warm whole milk
1/2 teaspoon salt (dissolved in the milk)

Wash
1 beaten egg yolk
1 teaspoon cold water

Mock Cream
1/3 cup water
1 cup sugar
4 ounces butter
1 teaspoon vanilla
1 dash salt, if desired

To Make:

1. Sift the dry yeast with the flour and sugar.
2. Rub the butter into the dry mixture until you a fine crumb type mixture.
3. Add the warm water and warm milk and salt combined together, into the dry mixture.
4. Combine until a soft dough.
5. Place onto a lightly floured board and knead 8 minutes.
6. Of course all the above can be done in your electric mixer with a dough hook as you would any bread dough.
7. Put dough into light oiled bowl, cover and let stand in a draft free warm area for 2 hours or until doubled.
8. Punch dough down.
9. Place again onto a board and knead by hand 4 minutes.
10. Divide into 12 portions for the buns.
11. Knead each portion into a nice round bun, and place onto a greased cookie sheet.
12. Leaving enough room for rising in between.
13. Set aside covered in a warm place until about 1/2 doubled in size or about 15 to 20 minutes.
14. Brush with beaten yolk and water combined into a wash.
15. Bake in a hot oven 450 degrees oven for 10 minutes.
16. Reduce heat to 350 degrees for the last 15 minutes.
17. Total baking time 25 minutes.
18. OR until Golden brown-- Place on a wire rack to cool.
19. When cold slit each bun and place in mock cream and a dab of lemon curd lengthwise in and along the slit.
20. Dust all over with powdered icing sugar-- These are not sweet buns-- for added sweetness can place a jam of choice into the cut, with the cream.
21. Mock Cream.
22. Make a sugar syrup with the water and sugar in a saucepot.
23. Just dissolve and bring to a boil and boil three minutes.
24. Remove from heat and cool completely.
25. When syrup is cold, beat the butter with the vanilla for a long time until it is white in colour and fluffy.
26. Gradually while mixer is still beating pour in the cold syrup, beat constantly.
27. Fill buns with the mock cream, or use ontop of tarts of choice.

Tracym

Pasties

This recipe is actually from the Upper Peninsula of Michigan, but a lot of people from Cornwall emigrated there, so hopefully it is similar to yours.

Pastry
2 cups ground suet, from around the kidney of prine beef
1/2 cup Crisco
4 cups all-purpose flour, sifted
1 heaping tsp salt

Filling
6 med potatoes
4 medium onions
1 3/4 lbs thick round steak
2 pork chops
salt pepper
1/2 lb butter

The Day Before - make pastry - actually it probably doesn't need to rest all day, but that's what the recipe says. Maybe an hour in the fridge.

1 Mix all ingredients together with your hands until ALL lumps are gon. This will take about half an hour.
2 Add 1 cup of cold water, gradually, mixing with a fork. You can start with about half the amount of dough and add about half the water to it. Then add remainder dough and water. Add enough water so that dough is moist and elastic enough to roll.
3 Divide the dough into 6 or 7 balls and wrap each in waxed paper and store in refrigerator overnight.

Pastie Day
1 Peel and cube the potatoes.
2 Dice the onions.
3 Cut the beef and pork into 1/2-inch cubes.
4 Mix all these together and add about 1 tablespoon salt and some pepper.
5 Roll out each ball of dough on a well floured board. Each should be rolled into an oval shape, think, but fomr enough to hold meat mixture without breaking.
6 Divide the meat mixture evenly into the center of each oval.
7Dot with butter.
8 Pull together the two flaps of dough that form the shortest diameter of the oval and seal and crimp together over the meat mixture.
9 Then pull up the side flaps (those that form the longer diameter) over the meat and crimp and seal to the adjoining center flaps. You will get an " X " shape when all the flaps are in place over the meat. Crimping is the same as that done to join the layers of a pie dough. You could do the traditional Cornish Pastie shape instead - just roll into a circle, put the filling across the middle. Then bring the two sides up to the top and make a crimp.
10 Near the top of the crimp, make a small slit and insert some butter.
11 Bake in a preheated 400 oven for 15 minutes.12Then reduce heat to 350 and continue baking for 1 1/2 hours.13After 1 3/4 hours total elapsed cooking, the oven can be turned off, and the pasties left inside for 15-30 minutes to "mellow".

Good pasties are dependent on two factors. Fine suet, and non mushy potatoes, such as new reds.

Elvira

Sounds yummy - but TWENTY-SEVEN steps???

I generally refuse to cook/bake anything that requires more than 6-8 steps (and/or has more than 6-8 ingredients).

Haven't made real Moussaka or Lasagna for years...

But feel free to send me some!

Mallory

The guys on here are going to love number 27. !!!!!

cindyabs

I make a damn fine real McCoy lasagna, but it easily takes half a day to make AND the pan weighs about 10 pounds when the stuff is in there!

Paul S

Cowpat Pudding

you asked, you get

now follow these instructions very carefully

Take equal amount or Heavy/double cream and mix with an equal amount of Greek Yoghurt. Cover with dark brown or muscovado sugar until you've got a layer about 1/2 inch thick. Cover with clingfilm and shove in the fridge for at LEAST 3 days, ideally longer. You'll know when its ready as it will resemble its namesake Best not to serve it straight fom the fridge, let it warm up a little bit

Tracym

Oh yes, homemade lasagne - it does way a ton. I have a good recipe, but you never know, always happy to try new ones.

Anyone have any requests?

Tracym

They'll never notice, they'd have to bother reading the first 26 steps first.

TouristTrap

A friend of mine makes the BEST lasagna we've ever tasted. She got the recipe for the sauce from all recipes. I can recommend it highly. We make it in huge batches and freeze. Can't beat it.

INGREDIENTS
3/4 cup olive oil
8 cloves garlic, minced
3 pounds ground chuck
2 large onions, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 cups dry red wine
2 cups tomato sauce
4 large tomatoes, peeled and chopped
2 (6 ounce) cans tomato paste
1 1/2 teaspoons Worcestershire sauce
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons cayenne pepper
1 teaspoon celery salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 pound fresh mushrooms, sliced

DIRECTIONS
Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.

TouristTrap

Most of the steps are naff. It is a recipe for dummies