morbo Doctor Grand Poobah of the Universe Student* Support Officer member is offline
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Cooking tasty stuff « Thread Started on Mar 10, 2007, 7:51pm »
Right. I have two recipes for you lot to try. Both are very tasty.
The first is called Low Fat Crunchy Ice Cream Surprise.
You will need ice cream (Bulla low fat vanilla... in the light blue cardboard tub... is what I've been using), Coco Pops and chocolate topping.
Scoop the ice cream into a bowl. Try to keep the scoops quite small to maximise surface area. Pour some Coco Pops on top. Stir gently so that the ice cream surfaces have Coco Pops sticking to them. Squirt chocolate topping over the top.
The surprise is how amazingly delicious it is!
Variations: * high fat crunchy ice cream surprise - substitute Connoisseur vanilla ice cream for Bulla low fat vanilla. * replace Coco Pops with a smashed up Crunchie bar - I suggested this to a friend who had no Coco Pops handy and didn't eat enough to justify buying a box. He said the result was amazing. If you use this variation, be sure to change the name of it to Low Fat Crunchie Ice Cream Surprise (beware that it will be slightly less low fat than before) * use a different flavour of ice cream. I am a huge fan of any of the Connoisseur range, however I think the most suited to this recipe would be - Cookie Commotion, the one with honey and nougat, the chocolate one with cherry stuff in the middle and POSSIBLE the mint/choc one. Oh hell, any of them would work.
Recipe 2: Muesli Slice but not how the recipe says.
So I saw this recipe in a food magazine, and thought it looked nice. I bought one of the ingredients (pepitas) and thought that I'd have the rest of the ingredients in the pantry. Turns out that I didn't, but I found things that approximated those suggested. And the resulting slice rocks. Today I altered it again but I'll give you my original variation first because it was really good.
Ingredients * 200g pepitas (pumpkin seed kernels - buy them in the cooking section, not the health food section - cheaper!) * 1 weet bix, crushed * 1/2 cup rolled oats (I used muesli but picked out the bits I don't like... dried paw paw and stuff like that) * 1/2 cup sultanas (we only had mixed fruit but I picked out most of the peel because I don't like peel). * half a cup of self raising flour * 50g butter/margarine/fat of your choice (I used margarine, recipe says butter, next time I'll try Flora Pro-active Light!) * 1/4 cup golden syrup (recipe says honey... we didn't have any) * 1/2 cup demarara sugar (recipe says raw... I'm sure any sugar will do).
Mix the first five ingredients in a bowl. Mix the final three ingredients in a saucepan and stir over heat until the sugar is dissolved/melted and starting to bubble Mix the wet stuff into the dry stuff Place in a lined 20cm square cake tin and press down with a spoon. Bake at 170 degrees (C!) for 15-20 minutes or until it's golden brown. Cool in tin, cut up when cold.
Variations * maybe you could try making it how the original recipe suggests. Who knows, it might be a winner! * today I made a 1.5 quantity and made up the pepita amount with sunflower seeds that I found in the pantry. Then I cooked it in what I know as a lamington tin... just find something that looks about 50% bigger than a 20cm square. * I'm fairly certain that this could be reasonably easily converted to be gluten free - GF flour, some sort of ricey cereal instead of weetbix, usually oats are ok for GF people. * hey you know what, I think you could also make it in a tin that wasn't a quadrilateral!
What recipes have you lot invented/adapted/adopted lately?
Half a Block of dark chocolate 1-2 Marshmellows 1/2-1 cup of milk (Full cream)-- It really depends on how strong you like you choc A pre-warmed Mug.
ok, Procedure
Melt you Choc over a double boiler( or.. Just get a pot with boiling water and stick another bowl ( preferably glass) over it. BTW this is the same process you take if you want to make chocolate shiny, or if you want to make grenache just add equal quantity of cream, good for icings)
Keep stirring until its nearly all melted(85%), the add you marshmellow's( give and take some depending on how creamy you like your drink) and your warmed milk. Keep stirring until its all blended, you may add some warmed water if you think its getting to thick, but not 2 much.
Give it a try, b4 serving into a warm mug.
NOTE
*everything that is added is warm *it requires lots of washing up compared the traditional choc powder in a mug *Like all recipes its merely a guide, add as much choc or marsh mellow as you want ...... well not 2 much, until it to your liking, Choc + marshmallow to thincken it out or milk and water for thinning. *dont adjust to too much( no more than 4 times). It will taste wield *adding some types of liqueur can enhance the taste, add it b4 the milk is added or just after. Bailys or Butterscotch snaps goes good with it. Just a big.... a teaspoon to a mug.
1 Big Red capsicum Olive oil Salt and pepper 2 cloves of Garlic 1 Tbsp Vinegar (red wine preferably, but white will do) Basil leaves Cherry/grape tomatoes 1/2 block of danish fetta Pasta
Roast capsicum with oil and S&P in oven (about 15 mins) Blend in food processor with 1/4 cup of olive oil, vinegar and garlic Cook pasta, stir in capsicum mix, add crumbled feta, halved tomatoes and basil!
Delicious, but classy for a big group of people. If feeling ultra keen, you can always add some pre-cooked chicken to the mix for some protein
Ok so I cheat a fair bit, but honest-to-goodness I don't think it's possible to make the curry paste any better than the volcom jars.
4 tpsp Volcom Red Curry Paste (it's in every supermarket in australia!) 1 onion chopped as much garlic as you like 1 can coconut milk (most recipes say to use coconut cream, i personally find the milk is less dominating and you can actually taste the seafood) Fresh coriander to taste 2 chopped tomatoes 7 or 8 chopped mushrooms 1 piece of fish per three people 6 prawns per person squid/mussels/any other seafood you want to add 1 cup fish stock (the campbells fish stock in the carton is the best by far). hokkein noodles (although can be substituted with rice if you prefer)
In a large sauce pan fry the onion/garlic/curry paste for a few minutes. don't let anything burn, so it's best to add olive oil and the ingredients as you turn the element on, and let them all heat up together. - add your coconut milk and bring it to the boil. - add the tomatoe and mushrooms and let them boil for 2-3 minutes - add the prawns and coriander and let them boil for 2-3 minutes - add the fish (carefully and in small pieces, you don't want it to flake) and the hokkein/soba noodles - these should break apart nicely after a minute or so - now add the fish stock so that all of the other ingredients are covered and you have a nice soup - you may not need an entire cup, or you may need more. - allow it all to boil until the fish is white through.
put some fresh coriander leaves on the top as a garnish and serve!!
p.s. if you're doing this with meat other than seafood - add the meat before the coconut milk and fry it for a few minutes first.
It's bloody good Morgan! If you time everything well, you can have it done in 20 mins Very yummy and it is nice and colourful if you use purple basil and yellow grape tomatoes If you want, ignore the quantities of stuff I put above, just throw in what looks about right. (I.e I like more feta...but that's me ) Enjoy
OK, this is an old family recipe that I had for dinner tonight.
Key West Chicken
Diced: Onion, capsicum (red or green, I like green for this one), celery, garlic. Fry up for a bit with a generous heap of cumin, and whatever mixed herbs float your boat. (Just go easy on the basil, oregano action, its not an Italian dish.) Then chuck in some chicken thighs cut up into generous chunks. (Originally this recipe called for a whole chicken, but Im lazy these days, and the thighs are the best for this dish.) Then cover with tomato puree or tinned diced tomatos (passata is great) and add:
This is the important bit, and is what makes it key west chicken: The juice of 1-2 (or 3 if your a lime fiend like me) limes. (In the US you'd use key limes, but tahitian limes are great too, the yellower, the better.)
Add a dash of tabasco and simmer for as long as you like.
Serve on a bed of steamed rice. (And it works well with a bit of butter on the rice.)
And if your good kids, I'll tell you how to make Key Lime Pie.
PS. I believe firmly that there is nothing that a lemon can do, that a lime cant do better. I guess I grew up with limes. My partner disagrees, but I am only willing to grant a concession in the case of crepes. These probably are better with lemons.
PPS. Dont use lemons for this dish as a substitute. Its sacrilege. (And wouldnt work.)
Does anyone know the secret to making CHEWY SOFT chocolate chip cookies?? Everytime I make them they and up very biscuity.. I want them like the yummy Mrs Fields ones you can buy fresh from the shop!
Less time in the oven, they'll stay moister and chewier in the middle. They'll come out a little soft and if you touch them they'll squash but you need to find a balance between too long and not long enough.
There's probably ways to alter the recipe to do the same thing, like the amount of milk you add or the type of milk you add (skim vs full cream) or adding water, but I'm not that good a cook to know what will do what.
This is the best choc chip cookie recipe ever, I found it on the side of a Nestle condensed milk can about ten years ago, and they've since published it on their website:
You might want to replace the white choc chip bits with nuts (or nothing at all) because they're bloody sweet! They're very soft and chewy though, and agree with sparkles, less time in the oven means chewier biccies. I think the secret to this one is the condensed milk!
Oh and just to state the obvious, the longer you leave them after they have cooked, the less chewy they get Best to eat them all while they're still warm
mmm condesed milk- heaven! I'll have to try that sometime! Thanks for the ideas guys...sometimes I get it right, other times it just flops- today was somewhere in the middle
As I was making dinner tonight I got onion juice in my eye... Wow, was that not fun.
Anyhoo, I dont often cook with onions, as the above probably illustrates, because I hate the crying that accompanies cutting them up. Anyone have any ideas on how to combat this, apart from the obvious answer of dont cook with onions?
I am a compulsive onion cryer- the slightest smell sets me off! Apparently if you put your onion in the fridge the day before you want to use it the cold helps stop the fumes?? Also red onions aren't as bad as white I believe... Also- you could use shallots/spring onions for the flavour but not the strength??
Heres what I made tonight for those who are interested:
4J's Yummy carbonara recipe:
So today is the first day ive put onion in carbonara, but it tastes pretty yummy i must say.
Ingredients: 1 Onion Bacon Mushrooms Thickened Cream Chicken Stock 1 Egg Your fave pasta
When it comes to Bacon/Onion/Mushrooms, use as little/as much as you like really, depending on how chunky you like your carbonara. Also, if you dont like an ingredient, dont add it. You can make plain carbonara, or any combination of the above. Still tastes good
Anyhoo on to the actual recipe:
1. Fry the onion, bacon, mushrooms in olive oil. Add pepper and salt if that floats your boat. 2. Once cooked, chuck in the thickened cream. 3. Add a heaped teaspoon of chicken stock (i guess that amounts to ~1-2 cubes), and an egg, and mix it in. Make sure you mix the egg in before it cooks. 4. Let it simmer ~5mins 5. Cook pasta. 6. Mix the two!
As I was making dinner tonight I got onion juice in my eye... Wow, was that not fun.
Anyhoo, I dont often cook with onions, as the above probably illustrates, because I hate the crying that accompanies cutting them up. Anyone have any ideas on how to combat this, apart from the obvious answer of dont cook with onions?
Cut them under water!! Or you could always wear saftey goggles
EDIT: The Tupperware Demonstrator within me has escaped again and I may aswell also add this...
Thats a Happy Chopper. It cuts things and is sorta like a manual blender, which works by spining the blades inside when you turn the lid. Its great for onions and carrots. Sorry guys I can't control the psycho tupperware thing. All my friends hate Tupperware now
I learnt a trick from some daytime cooking show years ago which seems to work. Cut the onion in quarters, so that each quarter has a sprouty bit at one end and a hard core bit at the other end, and stick your thumb nail under the hard core bit at the other end. Peel away the hard bit and the outer layer of onion. Then chop up the quarter.
*Apparently* leaving the end that isn't the sprouty end intact (or chucking it away early like in this method) minimises the eye effects. I'm not sure of the science of it, but then I am a big believer in the placebo effect. But I used it tonight (beef stroganoff... from a jar) and had no tears.
If cooking lots of onions for large numbers (eg. some sort of bbq), a food processor is your friend for onions - follow the above steps then chuck the quarters in on the normal blade.
I once nearly failed a year 10 cooking prac exam when I rubbed my eye while making Penang curry. Unfortunately the hand that rubbed the eye was covered in chilli powder. I had to feign distress (hah well I wasn't really feigning!) because if they'd known I was crying from getting chilli in my eyes I don't think that would have gone down to well.
[Edited because I realised that chopping off the sprouty end is unnecessary]
Re: Cooking tasty stuff « Reply #17 on May 1, 2007, 8:17pm »
Quote:
I learnt a trick from some daytime cooking show years ago which seems to work. Cut the onion in quarters, so that each quarter has a sprouty bit at one end and a hard core bit at the other end, and stick your thumb nail under the hard core bit at the other end. Peel away the hard bit and the outer layer of onion. Then chop up the quarter.
Yep that's the bulbous bit at the base - I do the same thing (except I only chop in half), seems to work a treat - however, doesn't make nice rings
The scientific name for an animal that doesn't either run from or fight its enemies is lunch. - Michael Friedman
cherry Medical Student University of Queensland 2010 member is offline
Joined: Feb 2007 Gender: Female Posts: 120 Location: here
Re: Cooking tasty stuff « Reply #18 on May 4, 2007, 4:46pm »
I am a somewhat average chef, by comparison with some of the other recipes being provided here, but I thought I would put up a recipe for what I am eating right now...
Best EverPorridge
Put about 1/3 cup of oats into a bowl. Add a small handful of sultanas. Cover with about 2/3 cup of milk (I use soy milk). Cook in the microwave on high for 1 1/2 mins. Stir. Cook for another minute. Stir again. Add a little honey on top and voila!!
I thought I would add it in seeing as it is starting to cool off, and this is my favourite winter breakfast. You can eat it at any time though! I just got home from work and was starving - mmm porridge
Joined: Mar 2007 Gender: Male Posts: 760 Location: The wrong side of the tracks
Re: Cooking tasty stuff « Reply #19 on May 4, 2007, 7:01pm »
This is for all you sweet teeth out there... Chocolate Fudge Muffins 250g Butter 1 1/2 cups castor sugar 1 1/4 plain flour (not self raising) 1/4 teaspoon baking powder 3/4 cup dark cocoa 4 eggs 1/2 teaspoon vanilla esscence some sort of filling, eg berries, squares of chocolate
Melt butter and sugar together till the butter is melted but the sugar is still not yet dissolved. Place flour in a mixing bowl then add eggs, vanilla and butter mixtue. Stir well till all ingredients are combined. Place mixture into a pre-greased muffin pan filling all the way to the top. Place filling of your choice into the muffins and bake in a preheated oven at 180 degrees for 20-25 minutes. They are done when they are just firm to touch. Serve warm.
Grouchy Medical Student Flinders University 2007 member is offline
Joined: Feb 2007 Gender: Male Posts: 445 Location: Adelaide
Re: Cooking tasty stuff « Reply #21 on May 4, 2007, 7:50pm »
This is really simple and not dramatic compared to alot of the other stuff, but it's almost fool-proof and if you're really lazy and/or culinarily challenged, it's cheap, easy and nutritious (albeit with a long cooking time).
Ingredients: Ox tail/osso bucco/lamb shank/any meat 1 can chopped/diced tomato 1-2 Carrots chopped into large chunks 1-2 onions quartered Mushrooms (optional) 1-1 1/2 cups red wine (cask wine works well and is cheap, e.g. Stanley Fruity Red/Lambrusco) (Optional but yummy) 1 Stock cube or teaspoon of stock powder (Optional) Raw/brown sugar (white is fine) to taste if not using sweet red wine and/or tomatoes are sour. Black pepper and salt to taste (ideally freshly cracked and sea salt, but whatever is fine). Herbs (e.g. rosemary or basil or thyme or cilantro, but don't overdo it!) (Optional)
Method: Put everything into a big pot, cover and simmer on a very low heat for at least 2-3 hours, longer if necessary. Make sure there isn't too much liquid in the pot that might cause it to overflow and splatter your cook top. If feeling fancy/adventurous, you can brown the meat, mushrooms and onion in the pot first with a little oil, but this is unnecessary. Serve with crusty bread or over rice or pasta. Or add potatoes (chunky) to the stew when cooking.
The longer the meat is simmered the more tender it will be. Add a little water if it's getting too dry. The most important part is to have low heat to avoid burning stuff. Once you've started cooking, you can then go off and do other things like study, watch TV, play games etc. and only check on your stew periodically (e.g. once every hour). You can add whatever vegetables or meat you have. Be creative! It also keeps well in the fridge/freezer and can be reheated via microwave when needed (e.g. when studying for exams.)
pinky311 Medical Student University of Notre Dame Fremantle 2008 Canewfie member is offline
Roxy Monoxide
Joined: Feb 2007 Gender: Female Posts: 205 Location: sydney
Tomato Basil Sauce, Linguine, Lamb « Reply #23 on May 6, 2007, 4:33pm »
This took me all of 20 minutes to make and I had everybody asking me what it was the next day when I took leftovers to work.
1 onion 2 tomatoes 1 bunch parsley 1/2 bunch basil. Cut it up and fry it in a frying pan (2-3 mins). Add one cup dry white wine, salt pepper. Let simmer till slightly thickens
Cook Linguine. (I used the coloured one with red and green noodles).
1/2 cup dijon mustard. 1/2 cup bread crumbs Lamb loins (or anything). Dip lamp in dijon and then coat with bread crumvveebs. Put into frying pan and fry till tender
Voila. Easy peasy lemon squeezy.
I looooooveeeeddd the tomato basil sauce. It was the best Ive ever tasted. All these flavours dancing in your mouth
chinaski Administrator Dr Everything'll Be All Right member is offline
Joined: Feb 2007 Gender: Female Posts: 4,533
Re: Cooking tasty stuff « Reply #24 on May 8, 2007, 4:27pm »
Kick-Ass Guacamole
Note that quantities are estimated, because I don't use recipes and tend to cook instinctively: Two ripe avocadoes Juice of two fresh limes One red chilli, finely chopped (remove seeds if you can't stand the heat) Three or four green shallots, finely chopped Pinch of salt to taste
Gut the avocadoes, mash them up with a fork, mix in the lime juice, add pinch of salt, then mix in the chopped shallots and chilli. You may need extra lime juice, depending on size of avocadoes - aim for a happily dippable consistency (not too wet, not too dry). If you're a fire-eater, add as much chilli as you dare. Easy, takes five minutes to make, and damn delicious.
cherry Medical Student University of Queensland 2010 member is offline
Joined: Feb 2007 Gender: Female Posts: 120 Location: here
Re: Cooking tasty stuff « Reply #25 on May 8, 2007, 5:16pm »
That sounds very similar to the guacamole I make, except that I omit the chilli and add a splash of tobasco sauce instead. And some finely chopped red capsicum. Yum !
TerraNik Medical Student AIR FORCE University of Notre Dame Sydney 2008 I Don't Do Pink! member is offline
"Hi effreebodee! I'm (actually going to be) Dr Nik!"
Joined: Feb 2007 Gender: Female Posts: 954 Location: Sydney
Re: Cooking tasty stuff « Reply #27 on May 8, 2007, 6:36pm »
Quote:
Does anyone know the secret to making CHEWY SOFT chocolate chip cookies?? Everytime I make them they and up very biscuity.. I want them like the yummy Mrs Fields ones you can buy fresh from the shop!
Kimmy make these ones. These are my favourite cookies and are always soft. Yes, they will come out the oven gooey, but once they harden they are still soft. DELICIOUS!!!!!!!!!!!!
kimmy Administrator University of Queensland 2007 member is offline
Joined: Feb 2007 Gender: Female Posts: 3,411
Re: Cooking tasty stuff « Reply #28 on May 29, 2007, 11:28am »
Thanks Terranik!
I thought I'd add my all time favourite Lemon slice recipe.. it's outstandingly good. I made it on the weekend- it makes two small slice tins worth.. one for you and one to take somewhere! Delicious!!! It even impressed all the old lady volunteers at the hospital who can ACTUALLY cook..so it must be alright
Lemon Slice. Crust: 1 ½ cups plain flour ¾ cup castor sugar 150g butter
Filling: 4 eggs 1 ¾ cups castor sugar Finely grated zest of 3 lemons 2/3 cup of lemon juice (about 4 lemons) ½ cup plain flour (sieved)
1. Preheat oven to 180oC, line (2??) 20x35cm baking tray/s with non-stick paper 2. Place flour, sugar and butter into bowl, rub into fine breadcrumbs (or you can chuck the lot in a food processor and wizz it about till there are ‘breadcrumbs’). Press into bottom of pan, bake for 15 mins or until light brown. Reduce oven to 140oC
Filling
3. Whisk eggs and sugar together until thick and pale (I used a mixmaster for this bit because otherwise you are hand whisking for AGES). Fold in lemon juice, zest then flour. 4. Pour over crust and bake for 40 mins or until set (40 should be about right). 5. Cool completely before serving (this is important, I once wanted to eat it while it was still hot because it smelt so yummy…but it went all runny and gross). 6. Serve dusted with icing sugar and a big dollop of kind island double cream if desired.
morbo Doctor Grand Poobah of the Universe Student* Support Officer member is offline
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Re: Cooking tasty stuff « Reply #29 on May 30, 2007, 10:39pm »
Another porridge recipe. I call this one Kickass Porridge
(Quantities for 1 person, all fairly approximate) 1/2 cup rolled oats 1 cup water Cinnamon (a generous sprinkle) dried cranberries dried apricots
Water + oats + cinnamon + stove Meanwhile chop up apricots (unless you bought the pre chopped one) I usually throw in the fruit before the oat bit boils. I don't suppose it really matters, but if you put them in too late the cranberries won't rehydrate... which is fine too! Once it's boiling, diligently (for porridge novices: this is important! Don't get distracted and wander off!) stir for a few minutes until porridge is of desired consistency. I like to put in some extra oats towards the end to add some extra texture. Not heaps, just.... erm... some. Serve with milk and brown sugar. It's actually fine without brown sugar. But I like brown sugar!
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Very yummy and it is nice and colourful if you use purple basil and yellow grape tomatoes ![[avatar]](http://www.bbc.co.uk/comedy/mightyboosh/images/gallery/picture11.jpg)
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Best to eat them all while they're still warm 
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