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06-26-2007, 04:49 PM | #11 | |||
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Irish Daffodil Cake with Lemon Sauce
(Served @ Elmwood Inn, Ireland) Yellow batter: 3/4 cups sifted cake flour 3/4 teaspoon baking powder 6 egg yolks 2 1/2 tablespoons lemon juice 1 tablespoon cold water 1/2 cup granulated sugar Sift cake flour and baking powder together six times. Beat the egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in. White batter: 1/2 cup sifted cake flour 1/2 cup sifted powdered sugar 6 egg whites at room temperature 1/2 teaspoon cream of tartar 1/2 teaspoon vanilla 1/8 teaspoon salt 1/2 cup granulated sugar *powdered sugar (*optional, for decorating purpose) Sift cake flour and powdered sugar together six times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in. Alternately spoon yellow and white mixtures into an ungreased 9 or 10 inch tube pan. Bake at 170C for 35 to 40 minutes. Invert and cool. *Dust the cake with powdered sugar (*optional)and serve with lemon sauce. Lemon Sauce: 1/2 cup granulated sugar 1 tablespoon corn starch 1 cup boiling water 1/2 cup fresh lemon juice 1 teaspoon lemon zest 2 tablespoons unsalted butter few grains salt (optional) In a medium saucepan, mix together sugar and corn starch. Gradually add boiling water. Boil five minutes. Remove from heat and add fresh lemon juice, zest, butter, and salt.
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06-26-2007, 05:18 PM | #12 | |||
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Khoresh Gheimeh with Saffron Rice
* 2 onions (small to medium sized, white or yellow work. Thinly sliced, and then cut each slice in half) * 1 lb. Stew meat (lamb, veal or beef) cut into 1/2 inch pieces * 5 TBSP. Oil (I use one 'swoosh' of Olive Oil * 6 whole dried Persian limes (These are actually dried lemons, I don't know why they call them limes) * 1 1/2 teaspoon salt * 1/4 teaspoon ground black pepper * 1 1/2 TBSP. turmeric * 2 TBSP. Tomato paste * 2 large potatoes, peeled and cut into slicks (I suggest going to McDonalds, or whatever place has skinny fries and buying a regular sized order of fries. Spending that extra 99 cents will save you 2 messy dishes and 30 extra minutes) * 1 cup oil for deep frying (ignore this if you buy fries already made) * 1/3 cup yellow split peas In a large non-stick pot, brown meat & onions in 3 tablespoons oil (or a swoosh!). Add dried Persian limes, salt, pepper, turmeric. Saute for 2 minutes longer. Pour in 1 1/2 cups water and tomato paste (I get the water hot and stir paste into water, then add to the pot to make mixing easier). Bring to a boil (boil for around 5 minutes). Cover pot, turn heat to medium/low (from 1-10, cook it on 3 or 4) and cook for 45 minutes. Cook yellow split peas in 2 1/2 cups of water and 1/4 teaspoon salt for 30 minutes. Drain and add to pot. Make sure you check split pea bag for ROCKS (seriously), pick out rocks and the green ones! Serve with a generous amount of Saffron Rice, place a few fries atop the gheimeh. For the rice, a nice lazy posted various types of rice 'crusts' (best part of persian rice is the crust. For this dish, the proper crust would be standard tahdig (nothing but the rice/butter). For other dishes, the yogurt crust is my favorite. Anyway, I'll repost her post on rice and you can pick which sounds best. I'd suggest using 2 cups of rice (it serves 4-6 people). If you're persian or feeding a persian (as I do nightly), double the serving size of the rice. It's a long post, but worth the read. I also have a great Ghormeh Sabzi recipe (spinach, fenugreek, garlic chives and lots of yum) I can dig up. Quote:
My better half tells me the worse it looks the better it tastes. In the case of Gheimeh, I tend to agree. I can't stand the color.
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06-29-2007, 05:07 AM | #13 | |||
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Mmmm, all these recipes sound delicious, as I live on my own I try not to do much sweet cooking or Id end up eating it all.
When I do cook my favorite cake I usually take it to the Frail age lodge where my Dad is, for morning tea, I gave the recipe to the staff and they all love it, in fact everyone who my sister and I give it to say how easy it is to make(I think even a man who cant cook could make it!!! although my brother in law doesnt believe us and wont try) Boiled chocolate cake In a large saucepan combine 3 cups sugar 2 cups water 8oz(220gm) butter 4 tablespoons cocoa heat and bring to the boil, watch as its easy to boil over, take off heat and add 1teaspoon bicabonate of soda( it froths up VERY QUICKLY so be careful) Set aside to cool. When cool beat in 4 beaten eggs 3 cups self raising flour (sifted) Pour into a prepared cake tin (35cm x 25cm)and cook in a moderate oven (180degrees C) for 35-40 minutes Mixture is very runny, but dont worry. Icing 4 tablespoons butter 1 cup sifted icing sugar 3 tablespoons sifted cocoa 2-3 teaspoons milk mix together til smooth, and spread on cooled cake PS VERY Yummy heated in microwave and served with icecream |
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06-29-2007, 06:19 AM | #14 | |||
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Administrator
Community Support Team
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ooooh redtail that one sounds like a winner for my sons who rival our yappy monkey for being chocoholics
Thanks! this will be next on my list ps Ellie I am definitely going to try that Khoresh Gheimehwhen I have some time! and that Irish daffodil Cake sounds delightful!! I enjoy trying exotic foods and recipes from other cultures. Have taste buds that love to travel :
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~Chemar~ * . * . These forums are for mutual support and information sharing only. The forums are not a substitute for medical advice, diagnosis or treatment provided by a qualified health care provider. Always consult your doctor before trying anything you read here. |
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08-04-2007, 11:13 PM | #15 | |||
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Legendary
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Yummy, yummy, yummy!
I'd forgotten to check here for ages. Thanks so much everyone. Lemon Delicious From "Gabriel Gate's Television Recipes", Anne O'Donovan Publishing. Thanks to the ABC. Serves 6 - 8 Degree of difficulty: Medium Cooking Time: 45 - 50 minutes You need: 50g (1 ½ oz) butter 1 cup castor sugar finely grated rind of 2 lemons 4 eggs, separated 1/3 cup self-raising flour, sifted juice of 3 lemons 1 ½ cups milk Method: Preheat oven to 160°C/320°F. Cream the butter with half the sugar and the lemon rind (this can be done in a food processor). Beat in the egg yolks and then the flour, lemon juice and milk. Beat the egg whites until stiff, then mix in the remaining sugar until the mixture is glossy. Gently mix the lemon preparation into the egg whites and pour into an ovenproof dish. Stand dish in a water-bath. Bake in preheated oven for 45 to 50 minutes until set and lightly browned. Serving Suggestion: Serve straight away with cream or ice-cream. |
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"Thanks for this!" says: | Curious (01-28-2008) |
08-05-2007, 06:24 AM | #16 | |||
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oh wow!!!
that sounds sooooooooooooo good it is definite for today thanks Lara!
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~Chemar~ * . * . These forums are for mutual support and information sharing only. The forums are not a substitute for medical advice, diagnosis or treatment provided by a qualified health care provider. Always consult your doctor before trying anything you read here. |
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08-17-2007, 01:23 AM | #17 | |||
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Mmmmm lemon delicious, one of my very favourites!!!!, and as I live on my own I dont have to share it with anyone, its nice leftover for breakfast the next day to, if theres any left.
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08-17-2007, 06:25 AM | #18 | |||
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sure has become one of our favourites too, redtail
I love trying new recipes (and my kids do too )
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~Chemar~ * . * . These forums are for mutual support and information sharing only. The forums are not a substitute for medical advice, diagnosis or treatment provided by a qualified health care provider. Always consult your doctor before trying anything you read here. |
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08-17-2007, 11:55 PM | #19 | |||
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I am sitting here eating my very yummy broccoli soup for lunch, and thought I'd share the recipe, as it is very simple but very nice on a cold winters day(although from news reports, I doubt you guys up on the top of the world need warming up at the moment)
This recipe gives me 2 servings in a big soup cup. 1 medium onion 1 large head of broccoli chopped into small pieces 375 ml chicken stock 200 ml water cream for serving cut up onion and fry in some oil til light brown, add broccoli, stir, add stock and water and simmer until broccoli is soft but still nice and green. I also add a few teaspoons of mixed herbs I buy from a local shop, I guess use what you prefer. Use either a bamix or food processor and process until smooth, serve with a nice dollop of cream in a bowl. I dont add the cream to the pot unless Im using it all at once as it keeps better without the cream. Last edited by redtail; 08-17-2007 at 11:57 PM. Reason: forgot something |
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"Thanks for this!" says: | Curious (01-28-2008) |
08-19-2007, 06:36 AM | #20 | |||
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Community Support Team
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hmmmmmmmm sounds good and healthy redtail
Last night we had a tri-tip steak roast, which I coated with dill, garlic, paprika, salt and ground black pepper melted some butter in an ovenproof glass dish, seared tri-tip then coated with the goodies and roasted to medium delicious!
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~Chemar~ * . * . These forums are for mutual support and information sharing only. The forums are not a substitute for medical advice, diagnosis or treatment provided by a qualified health care provider. Always consult your doctor before trying anything you read here. |
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"Thanks for this!" says: | Curious (01-28-2008) |
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