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Post by meandog on Aug 11, 2007 16:15:43 GMT 12
They showed that on Martha Stewart's program on telly the other day.
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Post by ivyplus on Aug 11, 2007 16:53:39 GMT 12
They showed that on Martha Stewart's program on telly the other day. I missed that but I am glad when they show old traditions like that. It is so much fun to do them. At the moment I make a booklet with many differents things (recipes and other stuff) for my children for Christmas. And I need big O to translate the recipes and then I thought I can add them quickly to YOP. It helps me to save all the recipes. Last year I lost EVERYTHING on my computer and I don't want that this happens again. The booklet was nearly finished and I haven't even saved them onto a disc.
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Post by meandog on Aug 12, 2007 8:31:35 GMT 12
I don't use disc's anymore, I use memory sticks. Found them far less of a hassle and one can hang them around your neck and take them to another computer to use. At lot of businesses do this now.
Going to try the sausage and cheese recipe tonight,seeing I have some bacon left over from my bacon & egg pie. I might also put a bit of my sweet pickle in with the cheese. They both go well together.
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Post by meandog on Sept 2, 2007 19:30:27 GMT 12
;D Tried this for the first time tonight and wished I had not halved the recipe. It was bloody delicious. LOL.
ORIGINAL COCA COLA CHICKEN I use nuggets or wings. Mix together 2 cans of coke, 1/4 cup soy sauce and a sprinkle of garlic salt. Place chicken in frypan(pref electric)and pour mix over. Simmer on med heat for 10-15mins, then remove chicken. Turn up heat and reduce sauce some, place chicken back in and lower heat and cook for another 10-15mins, turning constantly. Sauce will thicken while reducing and coat chicken with a sweet sticky substance. Tis lovely and the kids love it. You can also use drumsticks,spareribs etc.
I served it up with some oven bake chips as I was to lazy to do anything else.
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Post by ivyplus on Sept 6, 2007 20:17:24 GMT 12
Zopf (Plait) Swiss Sunday Bread10g – 15g fresh yeast or ½ – 1 Tablespoon dried yeast 50ml warm water 1 teaspoon sugar Dissolve the yeast in the warm sugar water and leave till the yeast starts to foam. 50g butter melted 250ml milk ½ beaten egg Mix butter, milk and egg together. 500g flour (I use high grade) 1 teaspoon salt Put the flour and the other ingredients into a dough mixer and mix slowly till all is combined then on higher mixing till the dough is smooth. Take the dough out of the machine and kneed by hand. I stretch the dough and fold it backwards and turn the dough 90° and stretch it again, fold it back and turn another 90°. That there are not too large air holes you need to beat the dough. Take it with two hands and smash it onto the bench. It makes a lot of noise and you can get rid of emotions!! I remember my grandmother beating the "s.." out of the dough. (bet she still beat the kids occasionally too, haha!!!***) Cover the dough and leave it to rise. It may take 2 – 3 hours depending on the temperature of the kitchen. Plaiting the dough: Cut the dough into two same sized pieces and roll them to rolls. Put one roll on the bottom and the other one crosswise over it. Take the two bottom ends and fold them over one top one. Then take the other two ends and fold them over one of the first ends. Plait crosswise till the end. Press the ends together and put the plait onto a floured baking tin and cover the plait. Leave it to rise for another half hour or so. Brush the plait with the remaining egg and bake at 200°C – 220°C for 30 – 40 minutes. I don't use the fan bake for this bread. Plaiting the dough:Option: roll smaller rolls and bend them into a knot. They look like doves. Brush with egg and bake only 10 – 15 minutes. *** This is big Os special translation and I have to add. I never ever saw my grandmother hit any child and my mother never has hit me. (This was the job of my father).
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Post by OasisNZ on Sept 6, 2007 20:28:17 GMT 12
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Post by ivyplus on Oct 5, 2007 20:34:23 GMT 12
Celeriac SaladHere in New Zealand celeriac is not that common. Because of that I grow it in our garden. It is a vegetable which can be left in the ground the whole winter and picked when needed. In Switzerland we make a salad from them. 1 medium celeriac Wash and peel and cut in four pieces. Leave in some water with lemon juice. That way the celeriac stays white. Sauce: 3 Tablespoons yoghurt 3 tablespoons mayonnaise (I use an unsweetened mayonnaise) one crushed garlic bit (not too much that the garlic is overpowering in taste) 1 teaspoon salt Mix the ingredients well. Get the food processor ready with a small grater piece (about 2mm wide) and grate the celeriac. Add the grated celeriac to the sauce and mix well.
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Post by ivyplus on Oct 10, 2007 20:59:07 GMT 12
Vegetable Soup1 tablespoon oil or butter 1 onion finely chopped Crushed garlic (to taste) 150g vegetables like leek, celeriac, celery, carrots, silver beet, potatoes, courgettes, spinach, peppers Herbs and spices to taste like: pepper, curry, loveage, chives, parsley, one bay leave (too many can be an overpowering taste) 1 tablespoon flour (optional) 750ml water Salt or stock to taste You can use leftover vegetables or fresh ones for this soup. The flour makes the soup a bit thicker. Mashed potatoes do the same thing. Lightly sauté the onions in the oil/butter add the chopped vegetables and flour if used and sauté all. Add the water and stock and/or salt and simmer for 20 – 30 minutes. Instead of flour the soup could be also thickened with: semolina, rice flour, rice, barley or bread. Use a hand blender before serving if you like the soup smooth. Before serving add some cream and/or freshly chopped herbs.
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Post by Aglarana on Oct 10, 2007 21:32:50 GMT 12
I like Honey and Soy Sauce Marinades for chicken wings, ribs, rissoles, etc. I make my own from scratch. But because of the delicate flavours, I get afraid of venturing from this and I'll normally do a garlic and butter mash or plain rice to accompany it. Anyway, hubby was in one of his "experimental gourmet chef" moods and offered to make a sauce.
Into a heated fry pan he emptied a tin of coconut cream, added 2 heaped table spoons of peanut butter, and let it thicken. Added another tablespoon of peanut butter with about ¼cup of tomato sauce and 5 heaped table spoons of brown sugar. Let it thicken slowly again.
When I tasted it I said it tasted too syrupy and like dessert, so he stole a cup of my boiled rice and threw that in the pan to soak up some of the syrup.
My GAWD! It was like a Golden Syrup Korma sauce. Totally beautiful, and went so well with my rissoles.
How easy was that!? *mutter mumble about pricks dallying in my kitchen*
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Post by ivyplus on Oct 17, 2007 20:36:41 GMT 12
SamosasDough:250g flour ¼ teaspoon baking powder ¼ teaspoon salt 20g – 25g melted butter 4 – 5 tablespoons yoghurt Put all the ingredients into the food processor and process till all is mixed well. Take the lid off and press the dough together. If it feels humid and easily sticks together the dough has the right consistency. Roll the dough on some flour and cut it into pieces. Roll each piece very thinly. Put the flattened dough bits aside. Filling with vegetables60g Clarified butter 1 small onion 500g small cut boiled potatoes (or partly other vegetables) salt to taste 1 teaspoon Garam Masala or Curry Filling with meat1 onion garlic crushed to taste 30g clarified butter 375g mince meat 1 teaspoon ground coriander ½ teaspoon ginger ½ teaspoon chilli 1 teaspoon Garam Masala or Curry Salt to taste Fry the onion and the vegetables/or the meat in a frying pan. Add the spices and let cool. Brush the dough pieces with some water around the edges and spoon the vege mix onto the dough pieces. Fold them and press the dough down with a fork. Put the Savoury Samosas onto a paper lined baking tray and brush generously with oil. Bake for 20 minutes on 200°C. The samosas can be frozen and they are great for lunches.
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Post by meandog on Nov 22, 2007 19:22:55 GMT 12
Had a wee windfall today. I went to a place that works with granite for headstone etc. I was after a pizza stone for my stove. (To buy one from these specialist kitchen shops is an arm and a leg) I told the fella what I wanted it for and he was most interested as his wife was talking about something like this. So he gave me a slab of marble on the condition I report back how it worked. It was 30cm X 30cm square. I think he may have been thinking of making them to sell. LOL. ;D
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Post by ivyplus on Nov 22, 2007 19:28:41 GMT 12
Had a wee windfall today. I went to a place that works with granite for headstone etc. I was after a pizza stone for my stove. (To buy one from these specialist kitchen shops is an arm and a leg) I told the fella what I wanted it for and he was most interested as his wife was talking about something like this. So he gave me a slab of marble on the condition I report back how it worked. It was 30cm X 30cm square. I think he may have been thinking of making them to sell. LOL. ;D Good idea Meandog to use a slab of marble. I am sure it will work. Let me know how you are getting on. Maybe with a picture?
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Post by meandog on Nov 22, 2007 19:32:56 GMT 12
I have already used a floor tile and that worked well, except the glaze has lead in it so I used a piece of baking paper between the tile and pizza base. But this marble is 2 cm thick and I feel so long as one lets it cool slowly it should not crack. It has a polished surface, so no glaze to be concerned about. The guy told me the melting point was 700 degrees so I can't see me wanting to heat it that hot. LOL.
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Post by ivyplus on Nov 22, 2007 19:55:14 GMT 12
I have already used a floor tile and that worked well, except the glaze has lead in it so I used a piece of baking paper between the tile and pizza base. But this marble is 2 cm thick and I feel so long as one lets it cool slowly it should not crack. It has a polished surface, so no glaze to be concerned about. The guy told me the melting point was 700 degrees so I can't see me wanting to heat it that hot. LOL. When I have hot things like glass or crockery which could break with heat I put them onto wood and that solves the problem of them breaking.
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Post by meandog on Dec 2, 2007 15:09:00 GMT 12
Had a wee windfall today. I went to a place that works with granite for headstone etc. I was after a pizza stone for my stove. (To buy one from these specialist kitchen shops is an arm and a leg) I told the fella what I wanted it for and he was most interested as his wife was talking about something like this. So he gave me a slab of marble on the condition I report back how it worked. It was 30cm X 30cm square. I think he may have been thinking of making them to sell. LOL. ;D Just a follow up on this marble slab. Well it worked that well I decided to have it cut down to 27 cm square for my toaster oven Also get another 40 cm square for the big oven. So went and had this done, when it come to paying for this job I was told to drop a couple of scones in one day when I am passing, so that was a real winner. ;D ;D
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Post by OasisNZ on Dec 4, 2007 15:54:45 GMT 12
I like Honey and Soy Sauce Marinades for chicken wings, ribs, rissoles, etc. I make my own from scratch. But because of the delicate flavours, I get afraid of venturing from this and I'll normally do a garlic and butter mash or plain rice to accompany it. Anyway, hubby was in one of his "experimental gourmet chef" moods and offered to make a sauce. Into a heated fry pan he emptied a tin of coconut cream, added 2 heaped table spoons of peanut butter, and let it thicken. Added another tablespoon of peanut butter with about ¼cup of tomato sauce and 5 heaped table spoons of brown sugar. Let it thicken slowly again. When I tasted it I said it tasted too syrupy and like dessert, so he stole a cup of my boiled rice and threw that in the pan to soak up some of the syrup. My GAWD! It was like a Golden Syrup Korma sauce. Totally beautiful, and went so well with my rissoles. How easy was that!? *mutter mumble about pricks dallying in my kitchen* LOL! Will definitely give this one a crack one day, sounds YUMBO! ;D
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