General Chat

Stray, please put on your 'save waste' tips and we might be able to make a feature of it, very important in these cost conscious times.

Ann

Tuna pasta Starter
it makes two large starter serves enough for me as a main meal,

my spicy pumpkin muffins uses up left over cooked pumpkin ( I cook mine in the micowave oven ) they freeze well, love all these receipes have book marked this thread.

Annabel

hi ladies i no you are after orignal recipies but, love food hate waste have some fab quick and easy recipies

iv just been having a look and there is a few im gona try "altho im no delia i burn microave chips lol"

and lots of tips to stop watse xxx

copied to here.

I guess that could also be a main course if you increased the quantity. How many does that feed Annabelle? It looks very tasty.

Starter
Tuna pasta with basil and garlic oil

2 cups of loosely-packed fresh basil leaves
2 cloves of garlic
Juice from 1/2 a lemon
1/2 cup of extra virgin olive oil
1/2 tsp of sea salt
185 gram can of tuna in oil
Spaghetti pasta for 2
Parmigino Reggiano for grating
1 tsp salt for pasta water
Preparation:
Place basil, garlic, lemon juice, olive oil and salt in a blender. Blend mixture until relatively smooth. Set aside.

Boil water with 1 teaspoon of salt for pasta and cook according to packet instructions.
Drain and place pasta back into the saucepan.
Pour basil oil over cooked pasta and stir to coat.
Drain canned tuna of half its oil and then add tuna to pasta. Stir to combine and break the tuna up if necessary.

Serve tuna pasta in bowls and grate on the Parmigino Reggiano.

So sorry I am late today but we are having a major storm and the electricity is on/off/on/off. Just disconencted the TVs and hope not to have to do the same to the computers.

Will be back asap meanwhile thank you to everyone for all your cotributions.

Ann I will put some strtaers on asap.


Everyone PLEASE PLEASE give your views re name of for book and suggest some starters.


Bye for now as the thunder made my eyes heart, the lightening upset Jet and Joe and we cannot see the end of our garde for the rain!!


Bridget

copied to here.

Marble Cake

1. Pre-heat oven at 180* C. Grease and line cake tin.

2. In a large bowl cream together till light and fluffy.
1/2 a cup caster sugar
1/2 a cup of margarine,
2 eggs.

3. Sieve into a medium bowl
1 and a 1/4 cups of S/R flour.

4.Collect in a jug
1/3 cup of milk.

5.Add milk and flour to creamed mixture a large bowl.

5. Divide mixture into 3 separate bowls.
Add 1 tbs of sieved cocoa into one bowl.
Add 3 drops of pink coloring second bowl.
Add 1/4 tsp vanilla essence to third bowl.

7. Place spoonfuls of mixture into prepared tin, alternating the colors.
Mix lightly with a skewer, to give a streaky appearance.

8. Bake at 30 to 45 minutes. Test with a skewer.
Leave to cool in tin.
Remove from tin and cool slightly.

Anzac Biscuits.

3/4 cup of rolled oats.
1/2 a cup of sugar.
3/4 cup of dessicated coconut.
3/4 cup of wholemeal plain flour.
2 tbs of golden syrup.
1 tsp of bicarb.
2 tbs of boiling water.
1/cup of melted butter.

1. Mix oats, sugar, coconut and flour.
2. Mix golden syrup, bicarb and boiling water, add melted butter then pour into dry mixture, combine.

Bake at 160 degree's for 15 to 18 minutes.

A good Aussie favorite!!
Carole xx

SWEET SPICY PUMPKIN MUFFINS



PRE HEAT OVEN 200C

PREPARE MUFFIN TINS GREASE OR USE PAPER CASES MAKES 12 LARGE OR 36 MINI ONES

2 CUPS SR FLOUR
1 CUP BROWN SUGAR
1/2 TEASPOON BICARBONATE OF SODA
½ ……………. GROUND NUT MEG
½ ……………… GROUND GINGER
1/4 …………….. GROUND CLOVES
1 TEASPOON GROUND CINNAMON
------------------------------------------------------------------------------------------------------------
100GRAMS MELTED BUTTER
2 EGGS BEATEN
1 CUP COOKED MASHED PUMPKIN





SIFT FIRST 7 INGREDIENTS TOGETHER

COMBINE MELTED BUTTER AND EGGS TOGETHER ADD TO THE DRY INGREIENTS

FOLD IN PUMPKIN

PUT IN TINS COOK 15 TO 20 MINS OR UNTIL TILLCOOKED

Re a name for the Cookery Book, Ann has suggested "Food For Heroes" you can see it on the other thread PLEASE if you can think of a few more it would at least give some choice, although I do think that Ann has given us an excellent choice, I feel that I must be seen as giving everyon a chance, so please just say yes to Ann or add your own suggestion


Thanks

Bridget

Good morning from sunny Spain!!!


Yes the rain has stopped and the sun is out BUT I must keep hold of the fact that the resevoirs are still very low!!! Maybe it could rain only at night!!

OK onto recipes etc. I shall post this mesage on both threads.


It is time to start think what title we should have for our project of a cook book so all brains to start tcking


Ann and I will go through them choose two or three and then put it to the vote, unless of course someone elks has a better solution because it does belong to us all


Bye be back soon


Bridget

Just got home and have had message that I am expected at a meeting in about an hour re local charities etc, apparently I offered to give them details about how ee manage Alzheimers in UK....Think Imay have to start looking after my own memeory soon!!!


Will now not be able to put anything on here until tomorrow..please accept my apologies.

Thank goodness when I am back in UK I will have an administrator!!!!


Bridget

copied to here.

Some of the dishes already have names some haven't. I guess it would be best if people checked out their recipes and gave them a name if they don't already have one.

I printed them out Bridget so that I could check I had them all.
They could be in sections, main meals, puddings, vegetarian meals, snacks, not sure if we have any starters. Main meals split into meat, fish and veg.

OK, whilst I thought of this thread Annfrom GLOC has been a godsend saving recipes and printing them, I have sent her a PM toi thank her. Now she has suggested that would should have some titles so please could we have a friendly debate. Do we do this by the 4 seasons, or pie meat veg fish etc, Shalkll we name the dishes etc.

Please send your thoughts to this thread


Thanks


bridget

YUM-YUM CAKE

3ozs margarine
2 Egg yolks
1 teaspoon Vanilla
2 ozs Brown sugar
6 ozs S.R Flour

Topping...
2 Egg whites... 1oz Chopped walnuts or 1oz Chopped glace cherries
4ozs Caster sugar, 1 oz Ground Almonds.

Method
Cream sugar and margarine,add beaten egg yolks,stir in flour and finally vanilla.
Mix by hand..LOL ..to a smooth paste.
Place in greased Swiss roll tin cover with topping-- Beat egg whites until stiff, fold in sugar and add chopped nuts (or Ground almonds)and cherries.

Bake 360 or Reg 4 for 20--30 mins

Hi Everyone,!!

I have a couple of old recipes of which was my mother in law s.

Good on a cold winters day.

MULLIGATAWNY MINCE BALLS.

3/4 lb mince steak
1 small tin Mulligatawny soup,
1 chopped onion
1 beaten egg.

Method....
Mix mince and chopped onion,and bind together with a little beaten egg.
Roll into small balls.
Fry in a little hot oil to brown all over and place in a casserole.
Pour over the soup and bake at about 350 or Gas 4 for 45mins.
Serve with mashed potatoes..........

copied to here and just printed all recipes off to check I have them all. Some could do with titles. I have printed 33 A4 sheets off.

Daff

my mouth is watering I want to make this, have a look on the Gen Board as well.

Bridget