bob_doe_nz on 18/4/2005 at 11:16
Banana Cake
150 grams Butter
half cup sugar
2 eggs
1 cup mashed banana
2 cups flour sifted with 1 teaspoon baking powder
1 level teaspoon baking soda
3 tablespoon milk
Preheat oven to 180 degrees celcius
Cream butter and sugar till light and fluffy
Add eggs and mix till combined.
Add bananas and mix.
Finally mix the baking soda and milk together and add it with the flour into the butter mixture.
Mix till just combined. pour into greased muffin tins or a ring cake tin and bake for about 30-45 minutes.
Scots Taffer on 18/4/2005 at 12:14
^ coincidence or what?
My fiancee made a banana cake according to a NewZealander's recipe at the weekend and it was fan-fucking-tastic. It was amazing. She had vanilla butter icing on top too, awesome. It was orgasmic actually. I love sponges that are just packed full of flavour while not tasting artificial or too heavy. It was light, moist, tasty and there was LOTS of it too.
Brilliant.
Creaming is the most important part too, need to get lots of air in there so that it remains light otherwise your sponge will be too dense. Whatever you do, don't fold... it's scraping along the inside of the bowl.
Jenesis on 18/4/2005 at 16:02
Cider Chicken
A slightly refined version of something I cooked for myself and a couple of friends a couple of weeks ago. Serves three. Note that my pints are Imperial (568ml), but it probably doesn't matter much.
3 chicken breasts
1 onion
4 rashers of bacon
2 apples
2 pts cider - one for the dish, one for you
1/4 pt single cream
1 sprinkling of pine nuts.
Serve with rice
Chop the onion, cut the chicken into chunks, say an inch to a side. Remove the fat from the bacon and chop the meat into small pieces. Splash some oil into a frying pan and add these ingredients. While they fry, chop the apples. After about five minutes, add a pint of cider to the pan, along with the apples. Commence drinking the other pint. Cook until the cider has reduced down to about a 1/4 of a pint. Take the pan off the heat, add the pine nuts and the cream. Simmer this for a couple of minutes while you organise plates and dish out the rice, then serve.
TBE on 8/6/2005 at 07:36
Arrgh! Thread Necromancy!!!! ;)
Okay, here's the deal. Fish. Fresh fish. Always good with beer. Even better with more beer.
Blackened Yellowfin Tuna.
1 piece for each person (1 Inch thick or 2.54 cm thick!) and about 12-16 ounces (Google tells me you need about 340 grams or more for you metric people.)
Cajun Blackened Seasoning (essentially cayenne, black pepper, and paprika)
(
http://www.purespice.com/blackened-seasoning-blends.asp) Use some blackened seasoning like this. (clicky)
Some good olive oil. Nothing special. Nothing extra virgin, just plain old olive oil.
Some butter. Margerine if you're watching your cholesterol. Now some people swear that you butter your fish before you place it in the pan, but I recommend just throwing the butter and olive oil in there first.
Coat the fish steaks heavily on both sides with this blackened seasoning. If you don't have any, make something spicy with lots of black pepper, paprika, and cayenne peppers. If you don't have cayenne in your area, umm improvise. Tabasco or haberneros for you MrDuck!
Heat a clean cast iron pan til it's pretty hot. Have some windows open if this is your first rodeo with blackening!
Place about 2 tablespoons of olive oil and 2 tablespoons of butter in your hot pan. If the pan is too hot, you'll immediately burn your butter. Just get it about as hot as you'd fry an egg, or a touch hotter.
Take your fish steaks and drop them onto the pan. Cook 3 minutes and 15 seconds for each side of a 1 inch thick (2.54 cm) not frozen fish portion. No more, no less. I kid you not, this is all the time you'll need. If your fish is frozen or very cold, thaw it out to begin with.
The fish should be a bit crispy on the outside, and flaky and tender inside. The spices make the fish taste out of this world, and are the whole reason for this recipe. The hot pan, oil and butter make them stick to the fish outside and make it sorta crispy. Yum!
I recommend some (
http://www.zatarain.com/) Zatarain's Red Beans and Rice to go with this dinner. :thumb:
Mr.Duck on 24/10/2005 at 03:28
*BUMP*
We need more new recipes, plz.
GBM - get your hairy bum down here, boyo :)
TBE on 24/10/2005 at 06:11
No, bad Duckey! Post some of your own recipes. You can't keep abusing the l33t culinary skillz of GBums.
I just made the blackened salmon recipe a couple hours ago for dinner. I just might go upstairs and have some left-overs. Mmmmm. Mucho spicey fish today :thumb:
theBlackman on 24/10/2005 at 06:27
1 15 oz. Can of mixed fruit (fruit cocktail in the USA) A 32 oz. can can also be used for larger parties of guests.
1 Pt Orange juice. (use a little more for the larger cans)
(remaining ingredients quantity can stay the same)
Marschino Cherry Syrup
Powdered Sugar (confectioners sugar)
1 split of Champagne
Drain the fruit. For you dummies OPEN THE CAN and pour into a sieve over the sink.
Put the drained fruit into a large bowl.
Pour in the split of Champagne.
Marinate overnight.
Drain the fruit again, (keep the liquid for serving as a apperitif)
Replace the fruit in the bowl.
Pour the Orange juice in.
Add just enough Marschino Syrup to disquise the Orange Juice, but not enough to make the Marschino taste recognizable.
Marinate overnight.
Spoon into dessert dishes and sprinkle with powdered sugar.
Serve CHILLED.
(Don't tell your guests what the flavoring is)
========================================
Recipe 2:
Slice three medium onions thin. (Adjust size and quantity of onions to suit)
Seperate the "rings" and place in a saucepan.
Put in no more than 2 tablespoons of water.
Cover.
Put on the lowest heat your stove will emit.
Cover.
Ignore for at least 30 minutes. Then check. The onions should be steaming and simmering gently. If not continue to cook.
When the liquid is simmering gently and the onions are crystal clear, simmer until starting to break down.
Season with a pinch of salt.
Serve as a side dish as is.
Again, don't tell anyone what it is.
The dish will be very sweet and tasty. It WILL NOT TASTE LIKE Onions, or have a strong onion odor.
-------------------------------------------------------------
Recipe 3:
From fresh corn in the husk, remove the cornsilk. Trim the brown off the ends of the stems.
Deep Fry the cornsilk in hot oil (ala fish and chips or french fries).
Watch it, only a few seconds are needed.
The silk will crisp up like chinese fried noodles.
Use as a topping for salad, mashed potatos etc. (as if it were crouquets)
Tonamel on 24/10/2005 at 07:35
Quote Posted by theBlackman
1 split of Champagne
How much is a split?
Quote:
Fry the cornsilk in hot oil (ala fish and chips or french fries).
Fish and chips is deep fried. Do you mean deep fry, or just regular fry?
theBlackman on 24/10/2005 at 07:37
A "Split" is one of those small two serving bottles, about a british pint.
DEEP FRY. Sorry, I should have been more specific, but thought the F&C or French fries would convey the intent.
I'll edit to clarify. Good point.
Cybernide on 24/10/2005 at 16:16
This is awesome. I'm always looking for more food to stuff my fat face with. Here's a few of mine.
'Nide's Ultra-Versatile Lazy College Student V8 Soup
It's similar to ProStalker's in that it uses V8, I guess. Unlike the next recipe, which had me running around in circles, and wishing I had a team of sous-chefs, this is a really, really easy one to make, and has a tendency to impress visiting relatives who have no idea that I make this whenever I'm cramming at 4 am in the morning and gummi worms just won't do.
* 5 cans v8
* 1/2 cup of chicken stock
* 2 cups homogenized milk
* boatloads of:
* dried parsley
* dried basil
* garlic powder
* black pepper
* and just a touch of nutmeg
Toss in all ingredients, bring to a boil for about a minute and then let simmer for about 3-5 minutes. Add anything you like to the base: beef chunks, beans, peas, pasta, it's all good. Makes just enough to ward off starvation for a tall, skinny kid with a metabolism comparable to the roadrunner.
Nide's Mega Organ-Meat Pie
Complicated dish with a lot of ingredients. Don't attempt unless you have a ton of time on your hands. I did this one for mother's day, (and then realized that unlike me, most women don't like large amounts of organ meat and pies made with lard) after all my exams were done. I can't remember exact proportions so some of this, especially spices is just a good estimation. Temper with good old-fashioned common sense.
Pick any savoury pie crust recipe you like, it doesn't really matter as long as it's not intended for a dessert pie. (I.e. No chocolate crumb or graham cracker crust.)
The filling contains:
* 4-5 pork kidneys, chopped up into tiny bits
* 1 beef liver, chopped up as before
* 2 cups of ground beef
* 1 onion, diced
* 1 bulb of garlic, chopped into itty-bitty pieces
* 1 cup chopped mint
* 3/4 cup chopped basil
* 1 cup chopped parsley
* 1/4 cup of chopped savoury
* 4 tbsp rosemary
* 4 tbsp salt
* 5 tbsp ground pepper
* splash of Worchestershire
* cup of cooking wine
* cup of canola oil
* 2 eggs
* 1/3 cup of grated cheese (used mozarella, but feel free to experiment)
Preheat oven to 400
Toss all organ meat into a wok with cooking wine, fry for about 5 minutes, then add canola oil, garlic, onion and ground beef. Fry for 3 minutes and add in mint, basil, parsley, savoury rosemary, salt and ground pepper. Fry for an additional 3 minutes and splash a bit of Worchestershire sauce.
Throw all of this into a bowl and mix it with the eggs and grated cheese, then into the pastry it goes. Baking time I'm not so hot at remembering, again, use common sense, and make sure none of the meat is too raw, whilst keeping an eye on your pastry. Serve with some nice strong beer and V8 soup. (What's with middle aged women and not liking beer?)
Mom says I'm going to have gout by the time I'm 30.
Please try out the recipes, tell me how it goes and what I can improve. I'm always trying to make myself a better cook. :)
EDIT: For readability and a few extra comments
