BCUK Recipes

This recipe came from the brain of me, and the cannellini, haricot and flageolet beans can be easily substituted for meat, if you prefer.

Ingredients
400g tin Red Kidney beans
400g tin Cannellini beans
400g tin Haricot beans
400g tin Flageolet beans
1 onion
2 cloves of garlic
3/4 closed cup mushrooms
2 carrots
1 red pepper
1 green chilli pepper
200g Spaghetti or noodles (linguine is also good)
2 teaspoons curry powder (homemade if possible, but shop bought stuff is just as good)
Salt and pepper

1. Chop the vegetables, and prepare the curry powder if making your own.
2. Fry onion and garlic in olive oil, and boil water for the pasta. Follow packet instructions for the pasta. (I usually break the pasta in half, before cooking)
3. Add rest of vegetables (except the chilli) to onion and garlic in the pan. Fry until soft.
4. Add all the beans. Mix in with the vegetables, and add chilli, curry powder, salt and pepper. Simmer on a low heat until pasta is cooked.
5. When pasta is cooked, drain and mix in with bean and vegetable mix.
6. Serve.

Note: If you are including meat, fry the meat with the onion and garlic before adding the vegetables. Add the kidney beans at the point specified in the original recipe.

Yes. I am going steak marindade mad this Easter week-end. Here are the ingredients:

Hello! I cooked this last night and it went down a storm. A simple marinade for grilled steak with potato wedges and peas. Yum! The main ingredients:

Lemon Dessert

Meringue

6-12 egg whites.... I use 12 because I make a big pan 10x 15 size
2 tsp vinegar
1 1/2 cups sugar
1 teaspoon vanilla

Beat 12 egg whites with 2 teaspoons of vinegar until stiff. Gradually add 1 1/2 cups of sugar and 1 tsp of vanilla. Spread in well buttered pan preferrably a jelly roll size 10x15 as it is big. You can make 6 egg whites and do a smaller one if you prefer. The recipie calls for 6 with the same amount of sugar but I have a huge pan that I use.

BAke at 275 for 1.5 hours

Cool and top with 1/2 of whipped cream

filling

2 lemons juce and grated rind
six egg yolks
3/4 cup sugar
1/4 cup water
I sometimes add 2 Tablespoons of butter to the filling after it has cooked.

Cook juice of two lemons along with some grated rind, six egg yolk, 3/4 cup of sugar and 1/4 cup water in saucepan until thick. Cook slowly or on top of double boiler. I never use a double boiler to make this, just lower heat.
(this is an old recipie be patient)

Cool and spread on top of whipped cream layer. Spread the rest of the whipped cream on top and refrigerate. Try not to eat the entire pan in 1 hour.

Topping

1 Pint Whipping Cream
whipped and sweetened
Or Cool Whip

I'm just moving things from my main blog and I found this recipie posted there.

As Promised, Bordens Pie
Bordens Pie

Crust

3 eggs beaten
20 graham crackers (squares)
1 cup of sugar
1/2 cup chopped nuts of your choice
Blend and spread into a well buttered rectangle cake pan 9x 13.

Bake at 350 for 30 to 35 minutes

Filling

Boil 1 can of Sweetened Condensed Milk for 3 hours, (In the Can)
Cool for 15 or 20 minutes in cold water when done
Sread on the crust

Top with whipped cream or cool whip.

I have not made this recipie in years. It is an old one so you may find you want more topping or more crust. I always adapt recipies.

Step One: The Sauce

Ingredients

¼ cup fish sauce
¼ cup + 2 tablespoons granulated sugar
¼ cup + 2 tablespoons white vinegar
1 teaspoon paprika
1 teaspoon fresh ground chili paste
1 ½ teaspoons of peanut butter
juice of two fresh limes

Mix all ingredients until blended. Set aside.

Step Two: The Rice Noodles

Ingredients

½ package of dried rice noodles, approx. 1/8 inch wide
warm water

Soak the rice noodles in enough warm water that covers the noodles for about 20 minutes, drain, set aside.

Step Three: Cooking

Ingredients

½ cup oil
½ bulb garlic, chopped
2 eggs, slightly beaten
4 green onions, chopped into 1 inch pieces
¾ pound of bean sprouts
couple of handfuls of fresh coriander, chopped

Heat the wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the noodles and toss lightly to coat with oil and the garlic. Add the sauce, gently folding frequently until the noodles have absorbed the liquid. Lift the noodles to one side and add the eggs. Toss the noodles until the eggs are cooked and distributed throughout. Add the bean sprouts, green onions and toss until the bean sprouts become limp. Shut the wok off, put the coriander on the noodles and toss several times. Put the noodles onto a serving plate and serve immediately.

Enjoy!!!

Name one food that is good for you and one that is bad for you. (Please specify which is which !!!)

One answer (max.) of either or both per blogger please.

Prep time: 20 minutes
Cook time: 15 minutes
Makes: 12 tarts

Ingredients

12 (2 inch) unbaked tart shells *
½ cup packed brown sugar
½ cup light corn syrup
¼ cup butter
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup raisins

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange tart shells on a baking sheet or in a muffin tin. Distribute raisins evenly into shells. In a large bowl, combine brown sugar, corn syrup, butter, egg and salt. Mix until smooth and pour over raisins in shells.
3. Bake in preheated oven for 12 to 15 minutes or until done.

Enjoy!!!!

* You can buy the uncooked pastry tart shells from your local grocer. I prefer to make my own pastry.

I have not tried this yet. I plan to make it for Ostara/Easter. It will be getting streamlined by me as it appears to be very putsy.

Fresh Lemon Coconut Cake

Cake
2.5 cups cake flour
2 tsp. baking powder
1 tsp. salt
1 cup unsalted butter
softened
2 cups sugar
5 large eggs separated
2 tsp. grated lemon peel
2 tsp vanilla extract
1 cup sour cream

Heat oven to 350. Coat 2 9 x2 inch round cake pans with baking spray. In bowl mix up flour, baking powder and salt. In another bowl, beat butter until creamy. Add sugar beat 5 minutes until light and fluffy. Beat in egg yolks one at a time. Beat in lemon zest and juice and vanilla. On low speed beat in flour mixture with sour cream until combined. In yet another bowl with clean beaters(this is starting to sound like Martha Stewarts kitchen)beat the egg whites at high speed until stiff peaks form. Fold this into batter and spread in cake pans. Bake 32-34 minutes. Let cool in pans on wire racks 10 min and then turn cakes out.

Lemon Filling
1 cup sugar
3 T cornstarch
1/4 tsp salt
3/4 cup water
2 large egg yolks
1/2 cup fresh lemon juice
2 T unsalted butter

In a saucepan whisk sugar, cornstarch, and salt. Whisk in water, yolks and lemon juice. Bring to boil over medium heat; boil 1 minute. Remove from heat; whisk in butter until melted and smooth. Cover surface with plastic wrap; let cool. Place 1 cake layer on plate. Spread with filling then cover with other layer.

Fluffy Frosting
3 large egg whites
3/4 cup sugar
3 T water
1/4 tsp each;; cream of tarter, vanilla, and almond extract
1.5 cups coconut

In heatproof bowl mix all ingredients except extracts and coconut. Using mixer, beat 1 minute. Place bowl over pot of simmering water but not touching water. On high speed beat until stiff shiny peaks form about 7 minutes. remove from heat and add extracts. Beat 5 minutes or until cooled. Frost cake and cover with coconut.

What are the two most important ingredients in a cheese and tomato sandwich?

Many moons ago I worked in the Portuguese area in downtown Toronto, Ontario. At lunch time, I would meander over to this Portuguese restaurant that served a variety of delicious Portuguese foods but I remember, quite deliciously, their Portuguese potatoes which contained potatoes *natch* boiled eggs, bay leaf, olive oil,cod fish and a few other ingredients that I have yet to replicate.

I would be ever so appreciative if you could/would post a recipe for Portuguese Potatoes.

Ta.

I really don't know if this is Irish or not but it's good. It's easy and cheap to make.

Heat oven to 325.

2 Tablespoons butter melted
1.5 cups buttermilk
2 eggs
3.5 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon caraway seed * I don't use this
1 cup raisins

Spray a 2.5 cup casserole with non stick or baking spray or grease as in the old way. Combine butter, buttermilk and eggs. In another bowl combine dry ingredients. Make a well in the center and add the milk eggs and butter mixture. Stir until the mixture is all moistened and add raisins. Put in prepared casserole and bake for 1 to 1 1/4 hours until knife in center comes out clean. Truth be told, I beat the first stuff, add the dry stuff to it with the mixer and then stir in the raisins.

A family favourite that even fussy eater D loves.

Ingredients*

For the filling:
1 Clove of garlic, crushed
1 Large leek, finely sliced (I actually prefer it thickly sliced)
1 Small onion (I use a red one) finely sliced
300g Skinless and boneless salmon fillets
Juice of one lemon
1 tbsp black pepper
1 tbsp fresh dill
100g peeled cooked prawns (the bigger the better)

For the topping:
4 Red potatoes
1 Small sweet potato
1 Knob of butter
2 tbsp creme fraiche
1/2 cup of milk
pinch of salt (yeah right)
2 tbsp Parmesan cheese, grated
2 tbsp chedder, grated

Method

1. Gentley fry the garlic, leek and onion until softened but not coloured. Meanwhile, put the salmon in a microwave dish, squeeze over half the lemon juice and grind over some black pepper. Microwave for approximately 1 and a 1/2 minutes.

2. Peel and chop the potatoes, then boil until soft enough to mash. Drain and mash together with the butter, creme fraiche, milk (which I don't actually use) and a pinch of salt.

3. Gentley flake the salmon and mix with the garlic, onion, leek, dill and prawns. Squeeze over the remaining lemon juice.

4. Divide the filling between two ovenproof dishes. Cover with mash, sprinkle with cheese and cook in the oven at 190C (375F, gas 5) for abpout 20 minutes.

5. After cooking, crisp the top under the grill.

*Now as with most recipes I tend to throw out the rules when it comes to measurements and the way you should slice, dice and chop things, especially when doing something like this, where you can push the boundaries a little. So as with most of the recipes that i post throw caution to the wind a break the rigid rules of measurements a little. I usually find that things taste better if you do this. I never stick to timings either I find them a complete and utter waste of time. Things take as long as they take

Would anyone mind if I altered the tags to peoples posts? I just think it would be easier to just have the recipe name as the tag rather than a collection of tags as to what is in the recipe. Thus making it far simpler for members and non-members to scan for recipes they might like to try.

I hope I haven't offended anyone with this suggestion!

I saw this recipe on the Barefoot Contessa and loved it. It is easy to prepare, tastes great and it sooooo refreshing!

Enjoy!!!

Ingredients

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Instructions

1. Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

2. Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

3. Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 to 6 servings

A new adapted recipe from Gil's kitchen, branching away from Indian and into the Mexican! This got the thumbs up from the Hubster who nearly ate it all (rare - he's a grazer). Anyway, this is what you'll need:

Yum! An old traditional one, very tasty.

1. Peel and slice the carrots, then cut the slices into quarters. Preheat a LARGE pan with some olive oild and throw 'em in. I had to use the wok because my large pan is still in the dishwasher after the Rogan Josh from the other night.

Rogan literally means 'meat' and josh means 'fat' and traditionally the fatty meat off the bone (lamb) was used for making Rogan Josh, being slow cooked in its own fat. The best chilli to use for this is the Kashmiri  chilli - but without being able to get any of those, I have used bird eyes!

The elusive Kashmiri Chilli - but where can I buy some?

Porcupine Meatballs

750g extra-trim beef mince (I used minced lamb and sausage mince)
1 brown onion, finely chopped
1/2 cup raw long-grain white rice
1 lemon, rind finely grated (added a little lemon juice concentrate instead)
1/2 cup basil leaves, finely chopped
500g can tomato condensed soup
1 1/2 cups water
3 tomatoes, diced
1/4 cup small basil leaves, extra, and crusty bread, to serve (although I couldn't get fresh basil leaves, so I just left them out. Didn't seem to make any difference)
I also added about 1/4 tsp of Marjoram which is a new spice to me, but it worked well
Oh, and I wasn't keen about there being no binding agent so I also popped in 1 whole egg

1. Combine mince, onion, rice, lemon rind, basil, and salt and pepper in a large bowl. Roll tablespoonfuls of mixture into balls. Place onto a tray lined with plastic wrap. Cover. Refrigerate for 15 minutes.
2. Combine soup, water and tomatoes in a 6cm-deep frying pan. Bring slowly to the boil over medium heat. Drop meatballs into simmering tomato mixture. Reduce heat to low. Simmer for 25 to 30 minutes or until meatballs are cooked through. Spoon into bowls. Top with basil. Serve with bread.