Posts Tagged ‘cooking

04
Nov
08

Hot Chocolate Souffle

HOT CHOCOLATE SOUFFLE

By Rochelle

Serves 4

Preparation Time: 10 mins + cooling
Cooking Time: 20 – 25 mins
Calories per serving: 150
Freezing not recommended

Soufflés are not difficult to make
And they’re absolutely scrumptious
to eat! The secret is to whisk the egg
whites to a good firm foam and not
let them hang around. This sweet
soufflé has a sweet chocolaty flavour.

2 tablespoons cocoa powder
1 teaspoon instant coffee powder
2 tablespoons plain flour
1 tablespoon low-fat spread
30g (1oz) soft brown sugar
210 ml (7 fl oz) milk
2 eggs, separated
2 eggs, separated
½ teaspoon icing sugar

1. Sift the cocoa, coffee and flour together. Put in a large saucepan with the low-fat spread, brown sugar and milk. Bring slowly to the boil, whisking until you have a smooth thick sauce.

2. Simmer for about half a minute and then remove and cool for 10 mins. Preheat oven to Gas Mark 5/190C/375F. Lightly grease the inside of a 600 ml (1 pint) soufflé dish with some low-fat spray.

3. Beat the egg yolks into the cocoa sauce. In a large, clean dry bowl, whisk the egg whites to a thick foam that will form and hold peaks when you lift the beaters up. Carefully fold the egg whites into the cocoa mixture, using a figure of eight movement. Spoon into the soufflé dish.

4. Bake for 20-25 mins, until the soufflé has risen and the centre is slightly wobbly. (Don’t open the oven door for the first 15mins of cooking and preferably not at all until the soufflé is done.)

5. Put the icing sugar in a small sieve and, as you pull the soufflé out of the oven, quickly sprinkle the sugar over the top. Serve immediately – a soufflé waits for no one.

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14
Oct
08

Tasty Pork Chops

by Ex

I was chatting with Joli ages ago and said I would explain how I cook my pork chops so that they don’t end up all dry and nasty.
I cant give quantities as I don’t measure anything but here goes:
I put each chop on a square of tin foil which is big enough wrap the chops loosely and careful bring up the edges
I then add some sliced onion, mixed herbs, lemon juice and some veg stock
I then fold over & roll the edges of the foil together so that the chops and liquid etc in sealed inside making sure that there is still room in the parcel (in other words don’t wrap them tight) and I bake them in the oven.
I hope this makes sense as trying to think how to word what I do is not easy lol

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07
Oct
08

5 Minute Chocolate Fudge

by Bec

Ingredients:
3 cups chocolate chips (if you can’t find some good quality chocolate chips, just chop up some chocolate)
14 ounces (400 grams) fat-free sweetened condensed milk
Dash salt
1 1/2 teaspoons vanilla extract (or peppermint extract for Chocolate Mint Fudge)
Optional Mix-ins to personalize your fudge, such as:
For Rocky Road Fudge: 1 1/4 cups miniature marshmallows + 1 cup walnut pieces.
For German Chocolate Cake Fudge: 1 cup flaked or shredded coconut + 1 cup pecan pieces.
For Peppermint Stick Fudge: 1 cup crunched-up candy canes or any hard mint lollies.
For Peanut Butter Fudge: 2/3 cup of peanuts. 1/3 cup of peanut butter
Preparation:
Line a square baking dish with foil.
Add chocolate chips, sweetened condensed milk, and dash salt to a microwave-safe bowl and stir to blend (you can put it in a saucepan to slowly heat it on the stove if you prefer, just don’t let the chocolate burn).
Microwave on high for 1 minute. Stir and microwave 1 minute more. Stir until chocolate chips are completely melted and a smooth mixture has formed.
Stir in any mix-ins you’re using to personalize your fudge (including vanilla extract) and spoon into prepared baking dish.
Cover and chill in refrigerator for at least 2 hours, or until firm. Pull foil out of baking dish so you can easily cut fudge into squares (cut about 7 columns vertically, then horizontally).
This fudge is absolutely delicious

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28
Sep
08

PESHWARI NAAN BREAD

PESHWARI NAAN BREAD

Ingredients
1 packet Instant Yeast
300-350ml warm water
500g strong white bread flour (you can use plain flour)
15g fine salt
1 generous tbsp plain yoghurt
2 tsp vegetable oil

For the stuffing:
4 tbs finely chopped nuts, raisins
and dessicated coconut. The must be
finely chopped or the naans will burst
when rolling out.

Method:

1. Sift the flour,salt & yeast in a large bowl, make a well in the centre.
Add the yoghurt, oil and 300ml of the water.
Mix to a rough dough, adding more water if necessary –
it should be soft and slightly sticky. Turn out on to a
lightly floured surface and knead the dough for 5-10 minutes,
until smooth. Put it in a lightly oiled bowl, cover and leave
for about 1 hour, or until doubled in size

2. Knock the gas out of the dough and give another brief kneading.

3. Divide into four pieces and roll into balls.

4. Flatten the ball and place 1 tbs nut mix in the centre, pull edges
up towards the centre close and roll into a ball again.

5. Dust and roll out into a pear shape approx 5mm thick.

6. Cover and leave to rest for 5 minutes while you heat a heavy-based
pan over a medium-high heat.

7. Cook each one for 5 minutes or so until its underside has formed a
crust and is golden and patched with brown.Turn it over and continue
cooking until the other side is golden brown. Serve warm.
By Hex

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26
Sep
08

Gran’s Raisin Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
2 cups raisins
1/2 cup water
7 tablespoons white sugar
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon butter
1 pinch salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top.
Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes.
In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges.
Bake in preheated oven for 40 minutes, until crust is golden brown.

Gran

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23
Sep
08

Succulent Honey Mustard Grilled Chicken

Succulent Honey Mustard Grilled Chicken

Serving: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients:
1/2 cup Hellmann’s® Real Mayonnaise
2 Tbsp. Hellmann’s® Deli Mustard
1 Tbsp. honey
1 tsp. apple cider vinegar
2 green onions, chopped
1-1/4 lbs. boneless, skinless chicken breasts

1. Mix mayonnaise, mustard, honey, vinegar and onions.

2. Reserve 1/3 cup mixture.

3. Grill chicken breasts brushing with remaining mixture until done.

4. Serve with reserved mixture.

By Hex

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22
Sep
08

Chili Sauce Recipe

Chili Sauce Recipe

1/2 Bushel of very ripe red Tomatoes
1/2 dozen of hot peppers / more if you like it really hot
1 Bag of Pickling Spice
1 cup of Brown Sugar, Fist full of table Salt
Cheese Cloth
1/4 of a gallon of vinegar
5 big Spanish Onions
Soak Tomatoes in boiling water for 5 mins or so and skin them. Put them in a very large preseve pot and squish them with your hands. Mince your peppers and onions add them to the tomatoes. Add 1 cup of brown sugar, your fist full of salt, your 1/4 of a gallon of vinegar. Take one box of pickling spice and put it into cheese cloth, tie it off and put it in the pot. Mix all ingredients thoroughly. Put on stove bring to a boil, then simmer with lid on for 2 to 2 1/2 hours. Tasting and stirring occasionally, if you feel it need more or less then add it.

Good luck this is my Mum’s recipe,

Gran

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