King Prawns Squid (& any other sea food your taste buds desire) 1 red pepper 200g Pasata tomato sauce Red chillies 2 cloves of garlic A good splosh of white wine Pasta - any
(Cook the pasta at the same time so both ready together)
Heat up a decent amount of olive oil and add the finely chopped red pepper, let this cook gently for a good five minutes, then add the garlic crushed or finely chopped & some tomato passata, about half a carton (200g) should do it and then add a good slosh of white wine. Chop up the chilli and add it to the pan but best to check how hot the chilli is before you add it! Add according to taste. Let this simmer for a few more minutes or so. add some squid, chopped into rings, Then add the prawns and cook them through (or just heat them through if they're already cooked) ... You can really add any sea food that you like...
Mix the pasta with the spicy prawn sauce & serve.
Another easy tasty dish!!
Anyone tried the Lemon Cake yet? Far too good to pass it by!....
SERVES: 12 COOKING TIME: 1 HOUR 10 MIN OVEN TEMPERATURE: GAS 4/180C/350F EQUIPMENT: 2LB LOAF TIN
4OZ BUTTER/MARGARINE 6OZ CASTER SUGAR 6OZ SELF RAISING FLOUR 4 TBLSP MILK (FULL FAT) 2OZ GRANULATED SUGAR 2 MEDIUM SIZE EGGS RIND & JUICE OF 2 LEMONS
C~ream together the caster sugar & the margarine. Add the lemon rind Gradually beat in the eggs, mixing the flour & the milk Consistency should drop off the spoon easily. Place in baking tin (preferably lined tin) & place in the pre heated oven for 1 hour & 10 mins (checking after 50 mins due to variable oven temperatures)
Approx 5 mins before the cake comes out of the oven, place the granulated sugar & lemon juice in a small saucepan & simmer (do not allow to boil) until the sugar is dissolved.
When you have removed the cake from the oven, skewer the surface of the cake (approx 2/3rds of the depth of the cake) & spoon the lemon sauce over the top of the cake allowing this to soak fully into the cake whilst cooling. Leave the cake to cool in the tin before removing.
Enjoy!! This is delicious & so easy to bake.. Yummy Yum Yum
Thanks Min.. for that simple dessert, might skip the alcohol since I m allergic to it..always looking for easy dessert recipes becauseI can't bake for the life of me..even my daughter had to warn me against decorating bought cup cakes for her class party when she was little..it embarassed her so much when I sent them in..!
lol... I understand Bonnie... it WAS delish though.... (sorry... lol)
OK, how about this for dessert: a layer of those very light airy biscuits soaked in Mandarin Napoleon (a kind of brandy) then topped with a mixture of whipped cream and yoghurt and a layer of strawberries on top of the cream, and finally on top of that home-made strawberry syrup and roasted almonds...?? Does that grab your taste buds??
2/3 Cup Butter or margarine, softened 1 2/3 Cups sugar 3 Eggs 1/2 teaspoon vanilla 2 cups unsifted all-purpose flour 2/3 cup Hershey?s Cocoa 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 1/3 cups milk 2 teaspoons cr?me de cacao
Cr?me de Cacao Filling Chocolate Ganache Glaze
Cream butter, sugar, eggs and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and baking powder; add alternately with milk to creamed mixture, blending just until combined.
Pour into two greased and floured 9 inch layer pans. Bake at 350 deg. for 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Sprinkle each layer with 1 tablespoon cr?me de cacao ( I?ve always sliced the cakes in to two pieces first then I?ve found it easier to just put your thumb over the mouth of the bottle and sprinkle until damp); cool completely.
Meanwhile, prepare Cr?me de Cacao Filling. Split each cake layer horixontally into 2 layers. Place one layer on serving plate; spread with one-third of the filling. Repeat layering with remaining cake and filling, ending with cake layer. Cover tightly; chill at least 8 hours. Prepare Chocolate Ganache Glaze; spoon on top of chilled cake, allowing glaze to drizzle down side. Chill. Garnish as desired.
Cr?me De Cacao Filling
1 Cup heavy or whipping cream 2 Tablespoons cr?me de cacao 1 Tablespoon Hershey?s Cocoa
Beat cream, cr?me de cacao and cocoa until stiff. Cover; chill.
Chocolate Ganache Glaze 1 Hershey?s Special Dark Sweet Chocolate Bar (8 ounces), broken into pieces. 1/4 Cup Heavy or whipping cream 1 Tablespoon butter or margarine 1 1/2 teaspoons cr?me de cacao
Combine chocolate bar pieces, cream and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is melted and smooth. Stir in cr?me de cacao. Cool to lukewarm (glaze will be slightly thicke...
Sounds good Bonnie. My aunt is visiting and will be making rabbit stew for us tomorrow. She is marinating the rabbit tonight throughout the whole night. I think the marinade is olive oil, vinegar, red wine, onions, garlic, cloves, bay leaves, rosemary and black pepper. Tomorrow she will fry it a little bit first (saute..?) and then will add tomatoe paste/sauce let it simmer for a few hours on very low heat, along with shallots and potatoes. Can't wait to see how it turns out.
Orion, If you want to try something exotic and eastern, how about substituting clove with five spice powder (chinese spice) or coriander and cumin.. or lemon grass and ginger..entirely different flavor..and honey or maple syrup instead of sugar..and even a spot of chillie or wasabi to the ham.
oh great!! glad it worked for you Bonnie! Haven't had a chance to try any of the recipes here yet. I've got my hands full for the moment - a house full of people and kids!! And guess what we're cooking tonight: chicken and egg-lemon soup!! lol...
Minerva, I just tried out your chicken lemon soup ..it was a success, did not curdle at all..and I think the trick is probably not bother to thaw the eggs to room temperature..I took them from the fridge and just beat them up with the lemon juice till they foam..I think the cooler temperature help it not to curdle..since curdling happens when the temperature is too high, so the cooler temperature helps .I can see why it s good for the soul, high in protein and very simple to take..thanks , another recipe in my collection of 'must try'..
Sharp.. Here is the victorian recipe for Spotty dyck
Ingredients: 1 cup flour sieved..must be strong flour for bread to take the steaming
2 cups dry stale bread crumbs, again preferably old bread to take the steaming 1/4 cup sugar 1 cup suet, finely chopped (fattening but needed for authenticity, adds to the smoothness of the final product 1 cup milk , full cream if you could again for the same reason..since Victorian days, that is the only milk they have 1 cup raisins
enough for 8 servings; time about 21/2 hours
Method: 1. Combine flour,bread crumbs and sugar 2. Add suet , mix egg and enough milk to make into a dough, add raisins..do it by hand in a bowl..till you get the right consistency.. 3. Roll dough on a floured boad to make a suasage shape, wrap in moist muslin cloth..settle for a while , half hour for the dough to rest 4. Tie the ends of the muslin cloth securing the dough well otherwise will disintergrate in the steaming process. 5. Steam in a steamer , or big pan with a raised sort of platform..keeping the dough away from the hot water at the bottom.. To prevent the moisture from steaming dripping back on the dough , cover the top of the pan or steamer with another muslin cloth then place lid over this so that the cloth absorbs the drip..and not make the sponge dough soggy ..
Seve with home made custard or jam..or blackcurrant or apple sauce..very very hig calories..so don't get addicted to it..great for cold winters..
oops sorry MIn..forgot you are in my time zone..lol
I should tell u that in the Fareast , we eat anything that moves...and the ones which don't have other medicinal values.. in INdonesia, Java, women after birth of babies, are known to keep their figures slim and taut and their v*gina as tight as a virgin, thru such elaborate use of herbs and massages that it is a pity no one in the western world has bothered to study and popularise their secrets.. JAMU- a generic term for the herbs they use have a variety of sexual aphrodisiac uses.. a girlfriend of mine after the birth of her first child, subjected herself to those miracle massages which involve wrapping her waist after a long oil massage, in a swathe of gauze all day..then steaming an assortment of herbs seated on a seat like a commode to have the fumes of these herbs filter thru her female parts to tighten and moisturise her insides...and her husband live to tell the difference that night...lol
see ladies what you are missing..and of course there are male Jamu which is far more potent than Viagra..head east everyone ..why do you think there are that many babies made there..it is the best kept secret..for centuries.
Bonnie!!! aargh...!! Do you realise I started reading your post as I was eating my breakfast... lol... OMG... there is definitely NOBODY who will top that one!! LIVE mice?? **** THUD **** (I just fainted)
CAn't resist starting another heading here: What is the most ridiculous, revolting thing you have drunk or eaten?
I don't think many of you could beat my list...
1. At 6 , my grandma thought I might be asthmatic, and the Chinese old wives' cure I was given was two live baby blind mice (fresh from their nest with eyes still closed) wrapped in pickle vegetable leaves, I had to swallow them..the rest of the nest of mice, my grandma dropped them into her bottle of brandy which she drank out of every night..she lived to 97..her skin , flawless and she was one of the last surviving Chinese woman with bound feet..
Then I had dried cockcroaches , dried sea horse, rhinoceros horn, pearl powder, ginseng root, bird's nest soup....all sorts of brewed tea and soup with the strangest herbs, moss, seaweed and roots..the promised elixir of longevity and health..and if I still look twenty years younger when I am 99 like my grandma..I will be the living proof..lol