General Chat

Seafood lasagne.

I always use fish/seafood that either doesn't have bones, or that I have carefully de-boned.

Any fish can be used.... even tinned salmon or Tuna, it depends on how you like it.

Ingredients for 4 (well, maybe a bit more, but it doesn't last long here, they stuff themselves with it!!)

Fish of choice... I use a mix of shellfish and Vietnamese rive fish (cobbler)
About 1 1/2 pint milk
Butter..... as much as you feel you can get away with
two medium onions
1 red pepper
1 green pepper
fish stock cube, or fish stock.. modify amount of milk if you use stock, and add more butter!
whatever vegetables you have to hand.. frozen need to be defrosted, fresh blanched
Dollop of dill.. fresh if possible, but dried is ok
Garlic (I use tubes, lol)
Strips of lasagne
couple of tablespoons flour
Cheese to grate over the top

pinch of chilli to taste (optional)
salt and pepper

chop onions, and fry gently in some of the butter. Add chopped peppers, fry until tender... then add dill, chilli, and garlic and stock cube. Cover if possible, and keep on a very low heat.

defrost frozen veg... or add fresh veg to boiling water, carrots first for about 5 minutes, then cauli, then broccolli. Drain well.

Add flour to onion mix (take off heat for a few seconds first) and mix in well... slowly add the milk, stirring all the time... allow to thicken up. Add more butter if you want it really creamy and naughty!! season with salt

then layer the sauce, the lasagne, the fish and the veg a couple of times in a deep dish...... top with your favourite grated cheese... pop in the oven at about 225, for about half an hour.

Enjoy!

This recipe can be used for virtually any pasta based fish dish... just mix pasta into sauce for a bake... or put sauce over plain pasta....

I think that is everything!

Love

Daff xxxx

Thread put on Gen board

Good morning everyone. Most of you should have received a PM form me by now, if not please let me know. I have deletd my last mesage and the reason will be clear in my PM...

Nothing major so no real worries just some ifo that I wanted everyon to have.

I ma gathering more recipes from friends today so will most likely be back on here this evening. take care and I look forward to some new food delights.


bridget

recipes copied to here.
Keep it going Bridget, I am sure there will be more added.

CHRISTMAS CAKE.

12 oz Flour
12 oz Butter
8 oz yellow sugar
6 eggs
8 oz raisins
8 oz currants
8 oz sultanas
4 oz mixed peel, chopped
8 oz glace cherries, quartered
2 oz blanched and split almonds
2 teaspoons mixed spice
6 oz Brandy
2 teaspoons Baki g Powder
1/4 teaspoon salt


- Place the fruit in a bowl and pour the brandy over.

- Cream butter and sugar well.

- Add eggs, one at a time, beating well after each one.

- Add the fruit.

- Add the sifted flour, baking powder and salt.

- The mixture should not be too moist or the fruit will sink.
( If necessary add 1/4 cup milk)

- Bake in a greased, lined cake tin for 3 hours at l40 degrees C (300
degrees F)


This is the recipe I have used for many years and it has always been a success.






Val in SA.

Frances, I did this and it was most likely the best attempt I have made so thank you. OH said practice will make perfect!!

We seem to have slowed down on here so not sure if that means that we should stop or if we all need a gentle nudge.

I will ad a couple of recipes today after I have been shoping and then we shall simply wait to see what happens.

The plan to publish for raising funds is still alive and kicking. Just as soon as I have more info which will not be until at least mid October I will let you all know.


Anyone thinking about Xmas menus etc yet



Bye for now


bridget

Frances
The Yorkshire Lass

I am going to try this on Sunday when we will be having aroast dinner. I will let you know how I get on...it makes me really cross that I have never masterd this and my 10 year old grandaughter can cook Yorkshire puds from start to finish on her own and they ALWAYS rise so well....


Bridget

As October is fast approaching I wonder if we should satrt to put our Christmas food on here, christmas cakes, special treats, home made mince pies and christmas pudding or even how we cheat to make thses thins appear home made. Marzipan fruits, home made toffee, vegetarian xmas food...OK i will not labour the point jsut thought I would mention it....

Bridget


Will be talking in person to someone who may sponsor us in mid October in UK.

Bridget

happy cooking

Who would you invite to dinner or lunch and whay would you serve. I am going away to rhink about this and will post tomorrow, maybe I will see some from you aswell.

Today I did a Bridget Bolgnaise this means I used anything we had so#

Minced beef, fried as usual with onions and garlic until nice and brown.
Cut up the remaining tomatoes from the fidge a mix of normal tomatoes and those tiny little ones
Had one courgette left so chopped that up as well,
Half of a green pepper and half of a yellow pepper same fate as courgette,
fried them a little in olive oil and added to the meat.
Tasted, decided it need a more intense tomato flavour so added tomatoe puree, not sure how much, so just guess and taste,

Oh yse also added herbs, a mixture from my store,

A dash of red wine, well ok a good dash of red wine but this is optional.
Left to simmer, and made same garlic bread which cooked in the oven at 170c for about 12 mins
Cooked Pasta we had the small muli colured twists as I had a pack which had already been opend,
Served with freshly Grated Parmesan and the rest of the red wine.

Must have been OK as none left.

OH sasid he didn,t want a desert but half an hour later had a cup of tea and a KIT KAtT they last of a pck brought by some friends.

Nothing gourmet but delicious and cost very little.


PS Has anyone got an absolutley fail proof Yorkshire pudding recipe. I have tried so many over the years but now use Frozen!!!!


Bye

bridget

Frances,

I hope to try the peas at the weekend , and will let you
know. I will include the curry as we love curry.


Val in SA.

OK I have caught up with you, I have internet access so have copied to here on my netbook and will transfer to the pc when I get home.

Ann
Glos

Oh Catch the Cat

No pork crackling for us as we cannot source it anywhere, so guess what we have when we go to UK!!!

Sorry I haven't posted anything for a few days re recipes, will do so tomorrow and thank you to everyone who is helping to keep this alive. I still haven,t heard anything form Saffa so will try else where, I would ask my son if I could get hold of him but I never know what he is doing or where he is!!!

Just hade English pork sausages fried with onions, new potatoes and fres green beans and carrots with a homemade onion and herb sauce, OH at a second helping so must have been OK. For desert we had fresh Raspberries

Bridget

Another easy veggie one:

Puff pastry pizza (serves 2)

Use packet of ready rolled puff pastry - get it out of the fridge half an hour before you want to use it.

Pre-heat oven to about 180 degrees C.

Slice a big onion finely (it looks like a lot of onion but soon cooks down) and cook slowly over a fairly low heat in a little oil till it's more or less caramelised - well cooked and slightly brownish.

Cut pastry in half - use second half for another meal.


Put pastry onto a baking tray. Spread with a thin layer of tomato puree. Spread onions on top of this, then a layer of whatever cheese you choose - I tend to use cheddar or double Gloucester but it's up to you.

Put it in the oven for about 15 minutes until the pastry at the edges is cooked, and the cheese is bubbling and golden.

Eat with some new potatoes and salad - or whatever you like!

Carch thecat


I didn't see your recipe until after lunch, but will try it as it sounds delicious.

As I said I didn't want to use the apples on our new apple tree, the old one was diseased and taken out, so I looked in the fruit bowl and used instead som yellow plums.

My made up recipe!

1. I removed the stones from the yellow plums and then cut them into pieces,
2. I made small slashes in th pork and put the plums on top of the slashes,
3. I seasoned the pork, scatterd some mixed dried herbs over the top, wrapped it in foil and put it in the oven on c160,
4. looked at in after 20 mins, and put back in oven and at the same time put in the tray of mixed veg,
The mixed veg included
5. Onions, carrots, brocoli, courgettes, asparagas tips, red and green peppers and some small potatoes left over from Saturday.
6. Then I poured some olive over them ad popped them in the oven as well,
7. After ten mins I put the pork at the bottom of the oven and ccoked the veg at the top,

I then laid the table, had a glass of wine, looked through a UK magazine, cost a fortune in the local newsagents, and called OH for lunch.

Turned oven off anf removed the pork, removed from foil and sliced . Then served with the veg, and OH said it was delicious.

We had fresh fruit for desert.

Total cooking time 40 to 45 minutes, total prep time around 10 minutes.


Still have another piece of pork in freezer so will try your suggestion when we have that.


Will add a few more recipes today sometime. Have to think what to have tonight now. I bought massses of veg on Saturday including broccoli, carrots, celery, red and white onions, mushrooms, peppers, green beans, and courgettes. Always have potatoes, pastas, all types of rice,

Have some cold rare beef in fridge and ham, as well as eggs, cheese and various Spanish sausages. OH has also reminded me that we have the rare delicacy of English Pork sausages from Yorkshire,in the freezer, I think that is a hint!

Any ideas anyone as to what to cook, please remember we are still in fairly hot temps between 28 and 32 c


Bridget

The pea puree sounds really nice Frances, I will definitely
have to try it.

Sorry I don't know how to copy and paste.


Val in SA.

Today we are having Loin of Pork so my challenge is to find a different way of cooking it so..I will see what I can do. If anyone has any ideas, and please remember that it is still rather hot here, I will pop back in a couple of hours to see if there are any suggestions...
Also I am only cooking for two.!

Happy cooking and have a happy day everyone


Bridget

Hi everyone

Birdget

I do not know anybody personaly who is out there at the moment, but I do get a tear in my eyes every time I see the news, knowing there is not much people like me can do execpt write a letter which I have done as per thread 1172375 which purple has done, and what you are hopeing to do raise money. Finger's crossed these recipies can be printed.

At least we can all say we are trying to do something which is all good



Marilyn

Im so pleased someone is asking for the recipie for the toms,onion and garlic and I dont care if you did not say where you got it from, I just feel chuffed that it went down a treat as I just done it one day and it worked.

It may be in a book somewhere with that recipie in it but i never see it

As the person who is really bad in the kichen with no imagination belive me you have made my day :::)))))))

So the only other recipies I can put on here are from a book so finger's crossed I will try and make some differences so there is no problem in the furture and I will post them if they turn out ok

But in the meantime I have to do what everybody else is putting on

From the person who is rubbish in the kitchin
Deb K xxxxx

Ann in glos


Enjoy your time away, and thank you for posting the request.

Bye
Bridget

I have copied to here.

I am going away tomorrow until 19th so would somebody else please copy the recipes from here, just in case we lose the thread. I will take up again when we come back.

Ann
Glos

Another veggie one - but you could add some meat if you wanted to.

Pre-heat oven to about 200 degrees C.
Gently fry a chopped onion (and a pepper if you want) in a little oil. Add chopped cougettes and/or mushrooms, cook for a couple of minutes and hten add a tin of chopped tomatoes or a tub of pasta sauce. Heat through.
Cook some pasta and drain.
Make some breadcrumbs - I use a mini food processor for ease. (A couple of slices of stale bread or one bread roll is plenty.)
Grate some cheese (whatever sort you like - I tend to use a strong cheddar as then I don't need so much.)
Mix the grated cheese with the breadcrumbs.

Mix the cooked pasta with the vegetables. and put into an ovenproof dish. Sprinkle the cheese /bread mix on top and put in the oven for about 15 - 20 minutes until the top is golden.

You can use any different veg you like. An alternative topping is to scrunch up a bag of crisps and sprinkle them on top instead.