Turtle on 4/5/2008 at 22:59
You forgot the meat.
DaBeast on 4/5/2008 at 23:29
I'm not reading all of these pages and the search gave nothing so here it is.
The easiest desert you could make, apart from jelly or something.
500 grams of creamcheese (Philadelphia is great)
100 mils of double cream
50 grams of icing sugar
1 vanilla pod or essence
50-70 grams of real butter
50 grams of demerara sugar
500 grams (about half a pack) of digestive biscuits.
You'll need a fair sized spring based baking tin. Crumb the digestive in a bowl, I find that some cling film wrapped around a load of biscuits with some room to spare + vodka bottle rolling pin, mashes the digestive up nice. In the bowl, add the demerara sugar and mix it up, then add the melted butter, mix very well, get your fingers in there and make sure everything is nice and buttered, You should know when its ready, the biscuit should clump together a bit.
Dump it in a baking tin, or failing that a big plate. Should be roughly 3 quarter inch thick. To the fridge for a while, then get on with the cream.
Dump the cream cheese into a mixing bowl, add the icing sugar. Mix it up a bit with a spoon if it clogs the electric mixer.
Add a teaspoon of vanilla essence or a vanilla pod.
Mix until it sticks to the spatula, fold in the double cream. If you don't feel confident with it only add half and see how it goes. You want it well mixed in but not to the point where loads of air bubbles show up, if that happens you will be left with cheesecake soup.
Pour the mix into baking tin. It should even out on its own after an hour or two in the fridge.
Done
Serving suggestions, Strawberries & fresh cream.
Alternative, you could use lemon/strawberry essence/flavouring. Tastes nice but can alter the texture of the cheesecake depending on how the flavouring is made.
Fafhrd on 4/5/2008 at 23:55
Quote Posted by Turtle
You forgot the meat.
This. A vegetable entrée with a vegetable side? That's just madness.
Mr.Duck on 5/5/2008 at 00:13
Lately I've been doing meself some recipes that involved flavored butter (unsalted butter + some herbs or spice or blue cheese, etc). Goes great with over a nice steak.
Good to see another entry for the cookbook. :)
Peanuckle on 5/5/2008 at 23:55
There are a whole lot of recipes in this thread. Has anyone thought of publishing it in book format?
Goldmoon Dawn on 6/5/2008 at 17:28
Quote Posted by SD
EASY ROAST VEG - Serves 2
Well I'll be damned! Don't know why I tried this but it was VERY GOOD! And easy like Dog said.
Jennie&Tim on 19/6/2008 at 16:51
It takes some time, but tastes good.
Flatbread Sorta Pita
5 cups (20.25 ounces) Bread flour
1 cup (4.5 oz) Barley flour (you can use bread flour instead, but
the flavor won't be quite the same)
2 tsp Salt
2 tsp Yeast
4 Tblsp Olive oil
4 Tblsp Honey
About 2 cups water
Whisk the dry ingredients together, then drizzle in the olive oil while whisking. If I get lumps then I rub the mix between my hands until I have mostly a slightly damp powder.
Drizzle in the honey while whisking. Add about three quarters of the water and knead together, if the dough seems too dry add more of the water until you create a firm dough, continue kneading. The goal is a ball of dough that is smooth and satiny, not slightly sticky like some doughs. It should take about ten minutes to knead.
Spritz a bowl at least three times the volume of the dough ball with oil or rub it with a light layer of oil. Roll the ball around until it is lightly oiled all over. Cover the bowl with a damp towel or plastic wrap and sit in a cool place to rise.
I let it rise for between two and six hours, you want it at least double in volume, but I often let it rise further and like the stronger yeast flavor myself.
It's nice, because you can run errands or go out to the movies without worrying about a firm deadline.
Preheat your oven to 500 F, if you have a pizza stone put it into the cold oven and heat it too. Once the oven has reached temperature, heat it for another twenty minutes before using it. That way the mass of the oven, not just the air inside will be hot.
Take handfuls of the dough (about six ounces) and pat into circles about five to six inches in diameter. Cover them with the towel or plastic wrap for about ten to fifteen minutes, then pat them into larger circles of seven to eight inches. If you try to do the full size circles immediately the dough will be very springy and reluctant to spread out, the ten or fifteen minutes allows the dough to relax and be spread further. I don't worry if the circles are uneven in thickness, they seem to cook fine; but that may be one reason I don't get proper inflation. You can roll them with a rolling pin to make them more even but I don't like washing rolling pins so I don't.
Put these circles on the hot pizza stone and cook until it inflates and has patches of golden brown on the bottom. If you haven't got a pizza stone, put them on an ungreased cookie sheet and cook. Cooking time is only two to five minutes. I can't usually get them to inflate perfectly like pitas, but they'll bubble up nicely. The tops won't brown unless you overcook them, use a pancake flipper to tip the bottoms up and check for doneness. If you have problems with sticking to the cookie sheet, I recommend a light sprinkle of cornmeal on the cookie sheet rather than greasing.
Use as a wrap for all sorts of innards, everyone in my family loves these with hummus or hotdogs.
dj_ivocha on 21/10/2010 at 22:34
Baked Pumpkin with Rice and Milk
About 1-2kg of a pumpkin's fleshy shell (that is, most of the pumpkin without the rind and the seeds, no idea what it's actually called) - how much you'll need depends on how big your cake pan is.
1 to 1.5 liters of whole milk
1 cup of sugar (about 300ml)
1/2 cup of rice (you can vary the amount to preference)
30-40 grams of butter
Put the butter in the cake pan and put that in the oven for a few minutes at 50 degrees or so - just until the butter is almost liquid. Spread it around so the pumpkin doesn't burn.
Cut the pumpkin in medium-sized pieces - 0.8 to 1cm thick, however long and wide you want - I go for about 3 to 10cm long and half that wide. Arrange the pieces in one layer as tightly as possible - cut some of them in smaller pieces if you have to. Sprinkle about a third of the sugar evenly on top of that layer, then a half of the rice. Arrange another layer of the pumpkin pieces on top of that and sprinkle with another third of the sugar and the rest of the rice. Arrange a third layer of pumpkin on top of that and sprinkle the rest of the sugar on top of it. Pour milk until it rises just above the top layer of pumpkin, say 1/2 a centimeter at most. Depending on the pumpkin it might actually float in the milk, in which case just pour enough milk to be able to push the floating pieces of pumpkin to the bottom and have about 1/2cm of milk above them. Depending on how deep your cake pan is and how thick the pumpkin slices are, you may end up with more or less than 3 layers of pumpkin - in this case you'll have to change the amount of sugar and rice per layer so you still end up with both between all layers and also with some sugar on top of the last layer.
Put in the cold oven and bake at 200 degrees Celsius for about 90 minutes to 2 hours. If the pumpkin floats, you should push it down every 10-15 minutes so it gets wet again and doesn't burn. How long you bake depends on how you like your pumpkin - a bit under two hours will let it get a pretty creamy consistency. Most of the milk should be absorbed by the rice and the pumpkin, so the top layer will be almost dry towards the end and the remaining cream on top of the pumpkin should be slightly brown.
I've found that the type of milk used makes a noticeable difference - try to use fresh milk (the one that's only good for a couple of days even unopened) as opposed to pasteurized and homogenized one. If you use the latter, no cream will rise to the top when the milk is boiling in the oven and so won't caramelize towards the end.
You can pretty much vary all the ingredients, depending on how big your cake pan is and how sweet you prefer the dish and how much rice you like etc. To give you an estimate, my cake pan is about 33cm by 23cm by 5cm and I use pretty much exactly 300 grams of sugar and just over a liter of milk to get the desired consistency and taste. The important thing is to arrange the pumpkin pieces as tightly as possible, otherwise you'll need too much milk to cover everything and most of it won't get absorbed and you'll end up with "Boiled pumpkin and rice floating in milk" instead of "Baked" ;)
I've also just found a similar recipe, where 1 cup of rice is used and it's all spread on the bottom of the pan with all the pumpkin on top of it. It probably won't make much of a difference in the end, but I like the consistency and look of it better when the rice is spread evenly between the layers.
Gingerbread Man on 22/10/2010 at 18:08
Seriously. Don't make this. Or if you DO, for Christ's sake don't eat it. Or feed it to someone else. Probably best to use it for a home renovation project.
(
http://www.youtube.com/watch?v=u4zw99VsoMA)
No, really. This is the ANTITHESIS of food.
