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Getbig Female Info Boards => Open Talk for Girl Discussion => Topic started by: Mydavid on January 26, 2007, 11:38:52 AM
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Ok, let me start off by saying i'm not good in the kitchen (hubbie is and i clean so we have a great arrangement) but i know there has to be some easy quick recipes out there...they can be healthy or not.
Anyone want to share or guide me somewhere i can find a few...i'm feelin' domestic right now ;D but hurry as this feeling may pass ;)
Lisa
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BREAD
Pour two and a bit pints of warm water into a bowl. Throw in a handful of yeast, a handful of sugar and a handful of salt. Add around a kilo of flour. Mix in very well till all the flour is wetted. Leave for a few hours. Cover a table with flour. Pour the mixture on top. Knead, throwing on more and more flour. When it gets sticky, add more flour. Do not wash your hands. Throw on more flour. Now divide the dough into six piles and half-fill six bread tins. Then leave in a warm place for an hour or so until they’ve risen. Put in a hot oven for about twenty minutes to half an hour.
recipe courtesy of Tom Hodgkinson, The Idler
x
x
x
Linda
ps: I've got the alcoholics cookbook, do you want a recipe from there?
this is from Hugh posh witteringly double barrelled wot's his name. ferringly something..
Lightly Salted Relatives of Cod in Beer Batter
The chip shop has made battered cod one of the nation’s favourite dishes. And personally I think that’s a reason for pride. At its best, it is a sensational dish. The question, of course, is can chip-shop perfection be achieved in the privacy of your own home? The answer, I’m delighted to say, is yes. Cod is the king of fish for battering (except in the north-east, where haddock reigns supreme). But at a time when cod stocks are alarmingly low, it’s as well to be aware of some superb, and cheaper, alternatives. Whiting is well worth battering. And by lightly salting it first, you can counter the slight wetness of its flesh and improve the texture of the finished dish. In fact, this is a good strategy for cod too, but does wonders for all its poor relations, with whom we are likely to become increasingly familiar. Besides whiting, look out for, and be ready to embrace, pollack, ling, coley and even the much-derided pouting. They’ll all respond superbly to this treatment.
Ingredients:
Serves 4
plenty of flaky or coarse salt
4 fillets of whiting or other good white fish, up to 250g each in weight
groundnut oil for deep-frying
For the batter:
200g plain flour
2 tablespoons olive or groundnut oil
280ml good beer – anything really, including stout, but preferably not cheap lager
2 egg whites
salt and freshly ground black pepper
First prepare the batter. Sift the flour into a large bowl with a few twists of black pepper and a pinch of salt. Mix in the oil, then beat in 250ml of the beer, a little at a time. Leave this thick, pasty batter to rest while you prepare the fish. Sprinkle a thin, even layer of flaky or coarse salt on a board. Lay the fish fillets skin-side down on the salted board (or skin them first, if you prefer) and sprinkle another thin layer of salt over the fillets. Leave for just 15 minutes, then rinse the salt off under cold running water and immediately pat the fish dry with kitchen paper. Season with a few twists of black pepper and leave for another 10 minutes to settle. In a large, heavy saucepan or a deep-fat fryer, heat a good 10cm depth of oil to about 160°C, or so that a piece of bread turns deep golden brown in it in 2–3 minutes. Whisk the egg whites until they form soft peaks. Loosen the batter a little with the remaining beer, then quickly fold in the egg whites. Dip a fish portion in the batter so it is completely coated, then lower carefully into the hot oil. Deep-fry for about 4–5 minutes, turning once, until golden brown, then remove carefully with a large deep-frying basket. Place on a warmed dish lined with several layers of kitchen paper and leave in a warm place, or put in a low oven, while you attend to the next portion.
loaves and fish.
x
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Thanks Linda :-*
Funny thing is that the English Pub i work at our speciality is Fish and Chips made with Cod and our Belgian beers...i have fish coming out my ears!!!!
Lisa
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Lisa, thanks to you too. do you want me to post the recipe for angel cakes?
You're so lucky you still have cod in your neck of the woods...
xxxL
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Lisa, thanks to you too. do you want me to post the recipe for angel cakes?
You're so lucky you still have cod in your neck of the woods...
xxxL
Is angel cakes anything like "Spotted Dick"?
Lisa
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Is angel cakes anything like "Spotted Dick"?
Lisa
do you want the recipe for spotted dick? It's only a pudding with raisins in it, you put custard on it.
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do you want the recipe for spotted dick? It's only a pudding with raisins in it, you put custard on it.
No. i was just kidding...we have it in a can for sale in our little British store...we do sell Treacle Pudding though as one of our desserts...isn't spotted dick Treacle pudding with raisins?
Lisa
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Angel Cake in the UK
In the UK Angel Cake (also known as Angel Layer Cake) is usually sold as a rectangle shape and has three layers separated by vanilla buttercream. The layers are coloured pink, yellow and white.
Lois Maxwell as Miss Moneypenny offers to bake Sean Connery a "beautiful angel cake" in the movie "Goldfinger".
It was very popular in the 1920s by the more wealthy people.
This dessert-related article is a stub. You can help Wikipedia by expanding it.
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Angel Cake in the UK
In the UK Angel Cake (also known as Angel Layer Cake) is usually sold as a rectangle shape and has three layers separated by vanilla buttercream. The layers are coloured pink, yellow and white.
Lois Maxwell as Miss Moneypenny offers to bake Sean Connery a "beautiful angel cake" in the movie "Goldfinger".
It was very popular in the 1920s by the more wealthy people.
This dessert-related article is a stub. You can help Wikipedia by expanding it.
mmmmmmmmmmm that sounds good.
Lisa
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looks good too...
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Superbowl Pork BBQ Sammies
2-4 pork tenderloins trimmed of all fat and silver-skin
Throw into a crock-pot w/a squirt of BBQ Sauce.
Cook on low for 8 hours or high for 4-5 hours
Drain out the liquid.
Shred meat w/forks and squirt in more BBQ sauce
Serve on buns or little rolls
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Superbowl Pork BBQ Sammies
2-4 pork tenderloins trimmed of all fat and silver-skin
Throw into a crock-pot w/a squirt of BBQ Sauce.
Cook on low for 8 hours or high for 4-5 hours
Drain out the liquid.
Shred meat w/forks and squirt in more BBQ sauce
Serve on buns or little rolls
Now that sounds quick and easy!!!!
Thanks gals!!!!
Lisa
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Flappy Bird
RecipesSpotted Dick, though it sounds like some of the spam email I get, or a hilarious, albeit 1st-grade-potty-mouth kind of joke, is actually a boiled or steamed suet pudding containing dried fruit, usually currants or raisins that are seen on the surface as little spots.
I had a interesting time researching this recipe. I found a wide variety in the recipes, lots of tongue-in-cheek references and innuendo, and of course, lots of speculation about how it got its name.
According to The Straight Dope "dick" is derived from "pudding", like so...
My sources all pretty much agree with the derivation, without being specific how. However, I can see "pudding" become "puddink" becoming "puddick" and then just "dick."
The earliest recipes for spotted dick are from 1847. Come on, couldn't it just be a little old-time ribald humor? A little more history...
The word "dick" has appeared in any number of strange places. Around the 1840s, "dick" was used to mean a type of hard cheese; when treacle sauce was added, it became "treacle dick", and finally when currants or raisins were added (looking like little spots), the "spotted dick" was born.
Now, I hate to point out the obvious, but mightn't the fact that it was traditionally a rolled-up, sausage kind of shape and about 6 inches long have something to do with it? Why try to put a different face on it. Or rather ... well, you know what I mean.
Spotteddick300 I couldn't find any pictures of the sausage-shaped kind. All the pictures I found from recent recipes look like a regular upside-down bowl shaped pudding, like this photo here.
I don't get it. Maybe they're trying to avoid the innuendo. This dish is also sometimes called Spotted Dog, again, probably trying to keep the chuckles and blushes to a minimum. Too bad, really. I guess I have an infantile sense of humor but I find the whole thing very funny.
Apparently the Brits tried to change the name from Spotted Dick to Spotted Richard some years ago. When sales of the pudding dropped off, one supermarket chain conducted a survey. Results:
While 98 per cent of male respondents listed spotted dick as among their favourite desserts, 78 per cent admitted its name made them feel uncomfortable.
Especially when having to order from a female server. I guess old traditions are hard to beat, though, and it was later decided to change the name back. Spotted Dick it was, and Spotted Dick it shall be.
Oh you silly Brits. Step up to the plate. State your preference! Say it loud and proud, "I want a Spotted Dick! And be quick about it!"
Recipes --
There are lots of variations in the recipes I found online. This recipe sounds very authentic to the original, and very basic: just flour, suet, water and dried fruit. Sounds less like a pudding, more like a roll. Unless I'm missing something, which is entirely possible. It's hard to tell without pictures. I wish they would include some photos. When I get around to actually making this thing, I'll take some pictures and insert them here.
The recipe I chose to include here, from the UKTV Food website is yer standard pud-dick, although definitely with an exotic flair.
Pineapple Spotted Dick with Toffee Sauce
Ingredients
300g plain flour
1.5 tsp Baking powder
150g shredded suet
75g Sugar
100g currants
1 orange, grated zest
150ml Milk
125g pineapple
For the custard
6 egg yolks
75g Sugar
600ml Milk
1 vanilla pod, split
For the toffee sauce
100g soft dark sugar
100g butter
100g golden syrup
100ml double cream
Method
1. Generously grease a pudding basin.
2. In a large mixing bowl, combine the flour, baking powder, suet, sugar, currants and orange zest. Fold in the milk and pineapple.
3. Transfer the mixture into the buttered bowl and cover with pleated greaseproof paper, securing it under the rim with string to allow room for the pudding to expand.
4. Place the pudding in a pan of simmering water – the water should come just below bowls’s rim. Steam the pudding for 1 hour. While the pudding is cooking, make the custard.
5. For the custard, beat together the yolks and sugar in a mixing bowl. Put the milk and vanilla pod in a saucepan and bring to the boil. Strain the hot milk onto the beaten eggs and whisk together.
6. Return the custard to the saucepan. Cook over a very low heat, stirring constantly until it thickens - the custard should lightly coat the back of a spoon.
7. To make the toffee sauce, place the sugar, butter and golden syrup in a saucepan. Bring to the boil, remove from the heat and stir in the cream.
8. Serve the pudding in slices, and accompany with the warm custard and toffee sauce
Spotted_can
It sure sounds delicious. But it also sounds like a LOT of work. You know, I may just cheat and get some Spotted Dick in a Can.
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Quick and easy wild turkey
1 med to large gobbler or hen wild turkey
2 salt and pepper inside and outside of bird
3 stuff as desire with bread crumbs or wild rice
4 place on wooden board and place in 350 degree oven for 4-6 hours
5 remove from oven, throw wild turkey in the trash and eat the board!
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waaa. you lot eat so much meat.
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anything with flour is yummy!
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Thanks Linda :-*
Funny thing is that the English Pub i work at our speciality is Fish and Chips made with Cod and our Belgian beers...i have fish coming out my ears!!!!
Lisa
What kind of belgian beers do you sell?
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What kind of belgian beers do you sell?
Oh man...we have 48 beers on tap and probably 30 of them are belgian like Chimay Triple, Delirium, Petrus, Bavik, Witkap-Pater, DeKonik, Bolleke, different Moinette's and the list goes on!!!!
Lisa
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Do you want a quick and easy recipe for beer?
One of the best Belgian beers is Leffe Blonde. It has a nice cork which pops.
Anyways, may I suggest that you and your partner do the cooking together? It's far more fun that way as well as quicker and easier. Go to the market together and buy whatever looks nice and fresh and then go home and look up the recipe.
i live alone and pretty much exist on pasta. do you want my macaroni cheese recipe?
xL
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Do you want a quick and easy recipe for beer?
One of the best Belgian beers is Leffe Blonde. It has a nice cork which pops.
Anyways, may I suggest that you and your partner do the cooking together? It's far more fun that way as well as quicker and easier. Go to the market together and buy whatever looks nice and fresh and then go home and look up the recipe.
i live alone and pretty much exist on pasta. do you want my macaroni cheese recipe?
xL
We actually have the Leffe Blonde and the Brune on tap (we even have the Leffe glasses) and sometimes get the bottles in.
As for cooking with him, we have but right now with the littlest almost 2 year old critter, it is almost impossible for us to be "together" doing something so usually i take and entertain her while he cooks...it's not too bad. We'll have that "time" again soon (what is soon? 5 years?).
Lisa
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shiiiiiiiiit, they all look yummy, damn it >:(
I'm in pre-contest, can we put Protein, Carbs, Fat & Calorie count? ;D
I just want a fuggin pizza with ranch dressing and an M&M blizzard. :'(
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Oh man...we have 48 beers on tap and probably 30 of them are belgian like Chimay Triple, Delirium, Petrus, Bavik, Witkap-Pater, DeKonik, Bolleke, different Moinette's and the list goes on!!!!
Lisa
Nice. I'm not that much of a beer person. But i enjoy a leffe (brown or blond) and a Duvel from time to time. Beats regular pils (normally jupiler or maes).
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I just want a fuggin pizza with ranch dressing and an M&M blizzard. :'(
Sorry, no.
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I just want a fuggin pizza with ranch dressing and an M&M blizzard. :'(
How bout some delicious chicken with broccoli?
:)
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Nice. I'm not that much of a beer person. But i enjoy a leffe (brown or blond) and a Duvel from time to time. Beats regular pils (normally jupiler or maes).
Oh my, Duvel. We have that in both the small and large bottle...very nice and i love to pour it for the customers because of all the head...best thing is, that's the way it's suppose to look!!!
I drink Bavik (now that i'm so beer educated ;D) which is a Belgian Pilsner with a bit more alcohol than Stella (newest trendy beer out here and considered the "wife beater" of England, right?)...it's great!!!
Lisa
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shiiiiiiiiit, they all look yummy, damn it >:(
I'm in pre-contest, can we put Protein, Carbs, Fat & Calorie count? ;D
I just want a fuggin pizza with ranch dressing and an M&M blizzard. :'(
Hans used to take his protein powder, mix it with water and freeze it...it was a little like "make believe" icecream. I need to remember more of the "natural" stuff he used to do to get him through those last weeks and post them.
Lisa
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Hans used to take his protein powder, mix it with water and freeze it...it was a little like "make believe" icecream. I need to remember more of the "natural" stuff he used to do to get him through those last weeks and post them.
Lisa
omg, :o I just mentioned doing that to Mike and then went it made some, not 5 minutes before reading this...
I thought about it because we make a protein pudding with oatmeal and protein powder on high carb days.
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Apple Crisp
5-6 Granny Smith Apples
1 Cup Oatmeal (1 minute or Old fashioned)
1/2 cup White Sugar
1 cup Brown Sugar
1 Table spoon of Cinnamon
1 stick of Butter or Margarine
3/4 cup of Flour
Peel and core Apples (apple Slicer and corer from IKEA is great and quicker)
After slices Appples place in a greased 8"x8" or 9"X8" pan.
Have oven Pre-heated on 350
Mix Oatmeal, White Sugar, Brown Sugar and Cinnamon together (thoroughly)
Warm stick of butter in microwave, add that to the Oatmeal mix
Mix thoroughly till consistency is crumbly
Add the mix on top of the apples
Place in a large cookie sheet with alumium foil on cookie sheet
Place in oven and bake for 45-60 minutes or until it bubbles in the middle or on the sides.