Edinburgh Recipe Swap|
[Most Recent Entries]
Below are the 20 most recent journal entries recorded in
Edinburgh Recipe Swap's LiveJournal:
[ << Previous 20 ]
[ << Previous 20 ]
|Wednesday, July 30th, 2008|
This is a very fast and easy dessert. It's kind of a hot banana split.
Take one ripe banana. Peel and cut into thickish slices. Put in a bowl. Place 8-10 squares of chocolate on top. Microwave for a minute until the banana is squishy and the chocolate is mostly melted. Top with vanilla ice-cream and enjoy :)
(The contrast of hot banana and cold ice-cream is really what makes it.)
|Sunday, December 16th, 2007|
Festive recipes with an American slant
These sweets are really, I suppose, a fondant mint, but in my head I always think of them as "wedding mints" because they were te high point of every wedding ceremony I attended as a child. In an ideal world, they should be tinted with food colouring (less is more, think pretty pastels rather than full on brights) and pressed into chocolate moulds. However in the absence of chocolate moulds they can be rolled into a log, refrigerated and sliced. I iced a little festive design onto each sparkley white slice and they looked quite presentable. Also, although mint is traditional, you can get really cretaive with the flavourings. I had a batch of mint, a batch of orange and almond (with ground almonds added as well) and eggnog (flavoured with vanilla and nutmeg. If I'd had rum flavouring, would have used a bit of that, too). ( Wedding MintsCollapse )
And secondly, I have a recipe from my sister for eggnog cookies. These are easier in the States where you can buy eggnog in cartons at this time of year, but it's dead easy to make and you can drink what you don't use for the cookies. ( Eggnog and eggnog cookiesCollapse )
|Monday, October 22nd, 2007|
Thai style curry, with a bit of cheating.
The Thai curry that I cooked for fyrie
, her flatmate, tisme
on Friday night seems to have been very successful, so I record the recipe for posterity;
1 red pepper, deseeded and cut into 1cm squares
1 yellow pepper, similarly
1 red onion, thickly diced
1 white onion, thickly diced
1 courgette, thickly diced
8 chestnut mushrooms, quartered
[all the vegetables should be in chunks about the same size as the Quorn pieces, basically]
300g Quorn pieces
2-3 cloves garlic, finely chopped
6 tsp Tesco green Thai curry paste
1 tin coconut milk
50g toasted almonds
50g fresh coriander, finely chopped
2tbsp groundnut oil if available, but if not then pretty much any cooking oil is OK.
For these quantities, you might need 2 pans.
Saute the peppers, onions and Quorn for a couple of minutes on a medium-high heat.
Add the Thai curry paste, garlic, mushrooms and courgettes, turn heat down a little, and saute until the peppers and onions are soft and the Quorn is cooked through.
Stir in the almonds, coconut milk and coriander.
Serve with huge amounts of noodles, ideally fine-thread noodles.
|Wednesday, March 14th, 2007|
Covered Fresh Produce Market for Central Edinburgh?
Just wanted to share this email that arrived in my inbox this morning. It sounds very worthwhile and I hope other folk here will support it. Last month Edinburgh Council invited comments and suggestions from the public regarding the proposed redevelopment of the St James Centre.
Slow Food Edinburgh is leading a call for the planners to make provision within the redevelopment for a covered fresh produce market area.
Please support this idea. Comments on the redevelopment need to be submitted to council by this Friday, 16 March 2007.( More details and relevant email addresses behind cutCollapse )
|Thursday, February 8th, 2007|
|Friday, January 26th, 2007|
Foolproof Extra-Short Shortcrust Pastry
I've never been a big pastry maker, but was introduced to a recipe at the end of last year (by my mother, but I am not sure where she got it) which I have since baked in a variety of ways with a variety of fillings, and every single time it has been gorgeous. Only thing I would say is that, although I suppose you could make this by hand, I think it's going to be much better (not to mention easier) using a food processor.( Foolproof Extra-Short Shortcrust Pastry RecipeCollapse )
|Saturday, October 14th, 2006|
I appear to have created a new dish. I call it veggie Wellington at the moment. If anybody's got a better name, let me know.( recipeCollapse )
|Friday, September 8th, 2006|
Bread recipe help
I have never ventured into making my own bread before, but as am starting my "no junk food" eating plan again I would like to bake my own bread as well. Does anybody have any foolproof/easy (I am a novice, be gentle with me!) recipes for homemade brown bread in metric measurements which do NOT require a bread machine?
|Wednesday, July 19th, 2006|
Recently came across this recipe for an unusual Egyptian dip. It's apparently really popular in New Zealand, and it's gone down really well when I have served it to friends. In fact, my partner always eats any leftovers with a spoon. The nice thing about it is that it's very adaptable to different tastes. I've also made one with hazelnuts and dried mint added, and it was very nice too. This particular recipe is based on one from Recipezaar
. You'll need a moratr and pestle or, ideally, a food processor or spice mill.( DukkahCollapse ) Current Mood: hungry
|Monday, July 17th, 2006|
|Friday, June 2nd, 2006|
|Saturday, May 13th, 2006|
|Monday, March 20th, 2006|
I came up with this because I had several little things to use up. As usual.( Inside-Out MoussakaCollapse )
(crossposted to my own journal)
|Saturday, March 18th, 2006|
Lentil and mint soup
I don't know about you guys, but Saturdays often become soup-making days for me, at least for lunch. Here is my current favourite; it's simple to make and tastes good, which is all I want from a soup. ( Read more...Collapse )
|Wednesday, March 15th, 2006|
Coda alla vaccinara (braised oxtail)
Recently read a truly awful novel that contained this recipe. I am dying to try it, but can't bear to hang onto the book. So I'm going to post a more formalised version of the recipe here for when I am ready to use it!( Coda alla vaccinaraCollapse )
I plan to make this sometime in the next couple of days, so will comment on how it turns out in case anyone is interested.
|Wednesday, March 1st, 2006|
sweet potato hummus, cous cous salad and chocolatey things
I had to go down to Nottingham the other week and needed to make myself a packed lunch as it was going to be a long day (5am-10.30pm), so I wanted enough food to keep me going!
I wanted something nice in a roll and I'd read about someone making sweet potato hummus on veganlunchbox
so decided to have a go myself. I couldn't find a recipe so made one up, based on my usual hummus recipe (er, which is a bit improvised in itself). Anyway.( sweet potato hummusCollapse )
I ate the hummus in a roll along with some of the veg from the salad.
You can add whatever you want to this salad really, but I use it as a good chance to roast lots of seasonal vegetables and add to it. The dressing's really light tasting.( couscous saladCollapse )
And finally (because I'm greedy) I made these mini chocolate flapjack things. I didn't want to make a whole tray, so just made tiny amounts and used a bun tin to make a couple of bun shaped flapjacks (not a very economical use of the oven, admittedly *guilt*).( chocolateCollapse )
I also had some separate carrot sticks and cranberries to munch on, so was a very happy bunny.
|Tuesday, February 28th, 2006|
|Monday, February 27th, 2006|
I find Pancake Tuesday an amusing cultural event, and wondered if anyone had any particularly yummy pancake recipes they wanted to share? I'll probably just whip up a batch of old standards (using my new pancake molds) but who knows, maybe I'll be adventurous.
P.S. Bonus points for recipes involving chocolate chips, as I have a HUGE bag of Toll House Morsels in the cupboard. Current Mood: hungry
|Friday, February 24th, 2006|
Sosaties are lovely kebabs of a south african nature which are traditionally barbecued/braaied, but work just as well when grilled. Im not sure where this particular recipe for them came from, as i found is scrawled on the back of an old christmas card inside one of my mums recipe books, not sure who to credit for it, but its delicious so i thought i would post it here. ( SosatiesCollapse )