last comment by Shaz O.
over 4 years ago
Let's share recipes!
over 5 years ago
Banana thickie(2 bananas, 300 ml cold milk, 2 tbsp porridge oats) blend together. Serves 2
December 16, 2010
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Toast & MarmiteBreadButterMarmite1. Put bread in toaster2. Take toast out of toaster3. Butter toast4. Spread Marmite all over!yum
Rocky roadPreparation time: less than 30 minsCooking time: less than 10 minsMakes 24Ingredients- 125g/4½oz soft unsalted butter- 300g/10½oz best-quality dark chocolate, broken into pieces- 3 tbsp golden syrup- 200g/7¼oz rich tea biscuits- 100g/3½oz mini marshmallows- 2 tsp icing sugar, to dustMethod1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.6. Refrigerate for about two hours or overnight.7. To serve, cut into 24 fingers and dust with icing sugar
Mmm.. That sounds delicious!
yessss, thread revival!
How did it turn out?
Chocolate Nutella Peanut Butter FudgeButter, for greasing pan1 (14 oz. ) can sweetened condensed milk1 tsp vanilla extract8 oz. high-quality bittersweet (60% cacao) chocolate chips1 cup Nutella, room temperature3 tablespoons peanut butter (*only adaption I made)3 tbsp unsalted butter, room temperature, cut into 1/2-inch piecesSea salt, approximately 1/2 tspGrease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, peanut butter, and butter.Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt.Refrigerate until the fudge is firm, at least 2 hours.Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.Makes approximately 50 3/4-inch squares.
February 11, 2011
Also does anyone have any good risotto recipes? :]
haggisyou'll need:1 sheep's stomach bag1 sheep's pluck - liver, lungs and heart3 onions250g beef Suet150g oatmealsalt and black peppera pinch of cayenne150mls of stock/gravy 1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.3. Mince the heart and lungs and grate half the liver.4. Chop up the onions and suet.5. Warm the oatmeal in the oven.6. Mix all the above together and season with the salt and pepper. Then add the cayenne.7. Pour over enough of the pluck boiled water to make the mixture watery.8. Fill the bag with the mixture until it's half full.9. Press out the air and sew the bag up.10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.11. Serve with neeps and tatties.
mushroom spinach pasta! it is so amazing!You need sliced mushrooms, as many as you prefer1 onionshredded spinachsoured cream (quantity depending on how saucy you want your pasta, use your common sense)pasta (same as above)salt and pepper(i am Asian and cant eat ANYTHING without spices, so i add half a chilli, but thats optional)Boil pastafry the onion in olive oil, when translucent fry the mushrooms until soft, then add the spinach, cook for a bit and when it looks "burnt up" add the cream, cook until its thinner than how it is in the container, salt and pepper and add to the pasta!Delicious!
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