Recipe Sticky?

[EmmaG]

Splenda is very similar to sugar, the lemon custards do have a certain tang to them just add more lemon juice if you want it stronger or more splenda/sugar if you want it sweeter

[dinahsmum]

Goulash


1 1/2 (1125 g ) to 2 lb ( 900 g )of lean braising beef , cut into big chunks
2 large onions, peeled and chopped
1 red chilli, washed, deseeded and cut into tiny pieces
3 cloves of garlic, peeled and crushed
1 tablespoon of paprika
1 teaspoon of chilli powder
1 bay leaf
1 tablespoon tomato purée
1 pint stock (or 1 tin chopped tomatoes + water to make up to 1 pint)
salt and freshly ground pepper
1 tablespoon of flour mixed with a little cold water
some sour cream
cooking time : approx. 1 hour

1. braise a few pieces of meat at a time browning them on all sides, put aside
2. now fry the onions, garlic, chilli
3. add the paprika, chilli powder and mix all together
4. return the braised meat back into the saucepan and add the stock, bay leaf, tomato purée and salt and pepper,
   times can vary depending on your cuts of meat ,
5. to thicken the sauce add the mixed flour towards the end and let it cook for at least 1 minute
6. add the sour cream just before serving
   serve either with plain boiled potatoes, noodles or rice and your favourite vegetables

I sometimes add a teaspoon of caraway seeds at the start of the cooking process. Adds a special something and the aroma is beautiful

[dinahsmum]

Curried Parsnip & Apple Soup


1 medium onion, chopped
1 clove garlic, crushed or finely chopped
1 tablespoon cooking oil
1 teaspoon madras curry paste or equivalent powder (? 1 teaspoon)
2 med-large parsnips, peeled and chopped
1 apple (any) peeled, cored and quartered
1 litre vegetable stock or low salt stock cubes made up
splash single cream

gently soften onion and garlic in oil. Add curry paste and fry gently for about 3 minutes.
Add remainder of ingredients, bring to a simmer and cook until parsnip is cooked.
Whizz in processor or blender until completely smooth
Taste - add pepper if required
Serve and add a splash of cream to each bowl

Enjoy

[dinahsmum]

Spicy Carrot Soup

1 heaped tablespoon coriander seeds
olive oil
1 medium onion, peeled and finely chopped
900 gm (2lb) carrots, peeled and chopped
2 stalks celery, finely chopped
1 clove garlic, peeled and finely chopped
1.2 litre(2 pints) chicken or vegetable stock
pepper (salt if required)
4 tablespoons natural yoghurt
2 tablespoons chopped fresh coriander (cilantro)

• Lightly toast the coriander seeds in a small pan over a low heat, until the spicy aroma starts to be given off, then crush them in a pestle & mortar or grind in a spice grinder
• Heat a dash of olive oil in a large pan and add the onion and cook until soft and slightly golden. Add the carrots, celery, garlic and crushed coriander seeds. Stir well and cook gently for about 10 minutes, until the carrots start to soften
• Add the stock, season, bring to the boil and simmer for 15 - 20 minutes until the vegetables are tender. Allow to cool a little and the liquidise
• Return to a gentle heat and ensure it is nice and warm before adding the yoghurt and chopped coriander.
• serve
• enjoy!

[dinahsmum]

Spicy Peanut Soup

Ingredients

2 cups chopped onions
1 tablespoon peanut or vegetable oil
half teaspoon cayenne
1 teaspoon grated fresh peeled root ginger
1 cup chopped carrot
2 cups chopped sweet potato (or up to 1 cup of ordinary potato)
4 cups veg stock (water at a pinch)
2 cups tomato juice (or tomato paste + water)
1 cup smooth peanut butter
1 cup chopped spring onion (scallion US)

1. Saute the onions in oil until just translucent.
2. Stir in the cayenne and ginger.
3. Add the carrots and saute a couple more minutes.
4. Mix in the potatoes and stock.
5. Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
6. In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
7. Return the puree to the saucepan.
8. Stir in the peanut butter until smooth.
9. Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavours.
10. Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
11. Add more water, stock, or tomato juice for a thinner soup.
12. Serve topped with plenty of chopped spring onions (or chives)

Serves 6-8

[Hreow]

Cinnamon Coffee-cake (Spelt)
http://www.catpages.co.uk/talkcats/s...060#post105060

[Mags]

Banana Bread

You will need:
A greased 20cm loaf tin, lined with greaseproof paper
3oz butter or margarine
4oz Soft Brown Sugar
1 egg, beaten
2 Large ripe bananas, mashed
8oz Self Raising Flour
1/2 tsp ground allspice and a pinch of salt
Optional Handful of dried fruit and/or a handful of chopped pecans or walnuts

1. Heat oven to 190oC
2. Cream butter and sugar in a large bowl until fluffy, beat in egg a little at a time
3. Stir in mashed bananas
4. Then fold in flour, allspice and salt, sifted together
5. Spoon into prepared tin
6. Bake in the centre of oven for 35-40 mins, or until a skewer inserted into the centre comes out clean.
7. Leave in tin for a few minutes before turning out to cool on a wire rack.
8. Serve sliced spread with butter.

[dinahsmum]

I've lifted this from another place but it just sounds gorgeous and a wonderful way to make use of those small green tomatoes.

PICKLED GREEN TOMATOES - German recipe

Too many pickle recipes read – and taste – as though they are the last desperate solution to the problem of gluts. Green tomatoes are the classic example. This German recipe calls for green tomatoes ‘small enough to eat whole’, which means growing them deliberately and picking the clusters of small fruit while they are still green, firm and fresh. One of the best varieties to grow is the cherry tomato called Gardener’s Delight. This has the great advantage that the skins of the fruit are unlikely to split.

This is an extraordinary pickle. Once you have tasted it you will never again forget that the tomato really is a fruit. It goes well with cheese, even better with pâtés and terrines.

Makes about 5lb (2.2kg)

5lb (2.25kg) green tomatoes, 1 inch (2.5cm) diameter maximum, stems removed
2 pints (1.2 litres) malt vinegar
6 cloves
1 x 1 inch (2.5cm) cinnamon stick
½ small nutmeg or 2 blades mace)
pinch salt
1 lb sugar
1 pint (600ml) white wine vinegar

Place the tomatoes in a large pan with the malt vinegar. Stir very gently and bring to the boil, then strain immediately. (The malt vinegar can be thrown away or saved for making chutney.) Tip the tomatoes very carefully into a bowl, taking care not to split the skins.

Boil the cloves, cinnamon, nutmeg or mace, salt and sugar with the wine vinegar in a separate pan, then pour hot over the tomatoes. Cover and leave for 24 hours.

On the third day, heat the tomatoes and the liquid together, but do not boil. Lift out the tomatoes with a slotted spoon and pack them carefully into warmed jars. Throw out any that have accidentally split their skins because they will ruin the effect of the pickle.

Reduce the liquid until it turns slightly syrupy, then strain off the spices and pour the cooling pickle over the tomatoes, making sure they are completely covered. Cover and store for 3 months before opening. Keeps well.

[Mags]

It is the time of the year for pumkins! Here is one recipe idea.....

Pumpkin Pie

Ingredients
For the pastry:
Sweet short crust pastry case
or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.
For the filling:
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (reserve the white)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream

Method
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly. 7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.

[Naomi]

A few traditional Welsh Recepies

Caws-Wedi-Pobi (Welsh Rarebit)

Ingredients:
• half a pound of cheese, grated
• 1 tsp. dry mustard
• 4 tbsp. milk
• 4 slices of fairly thickly sliced bread
• 1 tsp. butter
• 2 tsp. Worcestershire sauce
• salt and pepper to taste
• 2 tsp. flour
• 2 tbsp beer (optional)
• tomato wedges and parsley, to garnish (optional)

Cooking Instructions:
1. After toasting the bread, heat the grated cheese
gently in a saucepan until it melts
2. Stir in the other ingredients
3. A little beer can be added to the sauce if desired
4. Pour the cheese sauce over the toast and place
under a grill until a golden brown
5. Garnish with tomato wedges and parsley