Your Favourite Recipes

Jambalaya

• 2-4 pounds of chicken
• 2 teaspoons of worcestershire sauce
• 1/2 cup chopped onion
• 1/3 cup vegetable oil
• 1 sliced green bell pepper
• 1 clove of minced garlic
• 1 1/2 cups of rice
• 1/4 teaspoon of dried leaf thyme
• 2 teaspoons of salt
• 1/2 teaspoon tabasco sauce
• 3 1/2 cups of water
• 10 ounces of frozen shrimp

1. Cut up chicken into desired portions.

2. Brown the chicken with the vegetable oil over medium heat in the skillet.

3. Add in bell pepper, rice, onion, and garlic to the skillet and brown over low heat.

4. After the previously added ingredients have been cooked thoroughly, add all remaining seasonings and water to the skillet.

5. Continue to cook over low heat for up to 30 minutes or until the rice is tender.

6. After the rice has reached its desired tenderness, add in frozen shrimp and cook for an additional 5 minutes.

7. Turn off oven and serve promptly to guests. (Serves 6)

• If time is a constraint for cooking, a crock pot cooker can be used in place of a large skillet. Simply add all of the ingredients in a crock pot and heat on "low". After 6 hours the jambalaya will be ready to serve.

Shrimp Remoulade

1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined

In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. Serves 6.

This is the best apple desert I have ever had!

Heavenly Apple Pie

1 cup sugar
1 cup cake flour
2 teaspoons baking powder
3 eggs
1/3 cup milk
2 Tablespoons butter
Pinch of salt
Large tin of pie apples or about 3 three fresh baking apples.

Method
Mix together butter and sugar and one egg until soft and fluffy. Add the two remaining eggs and beat again. Add all other dry ingredients and milk alternately. Pour into a greased baking dish, sprinkle apples over the mixture before baking.
Bake in over 350f/170c for half an hour.
Sauce
I cup cream
1 cup sugar
Put on the stove until sugar has dissolved. When the pie has finished baking, pour the sauce over the top of pie and bake for another five mins.

Enjoy!!

Here's my famous recipe for the classic Tiramisu. It's a traditional italian dessert and literally translated means pick me up. The idea is that whenever you eat some of it, your spirits are instantly lifted because it's so damn good! lol


Ingredients (Serves 4 greedy buggers or 6 skinny buggers lol)

1. Tub of italian mascarpone cheese (roughly 8 ounces)

2. 1/2 cup caster sugar

3. 3 eggs with yolks separated

4. Packet of sponge ladyfingers

5. 1 cup of REAL black and strong espresso coffee (Instant coffee can be used but won't give the same depth of flavour)

6. 2 glasses of italian sweet marsala wine. Brandy can be used as a substitute but again, you won't get the same authentic flavour

7. Packet of little dark chocolate chip pieces

8. Cocoa powder to dust on top at the end

9. One CD of the Three Tenors performing live


Method

1. Insert CD in CD player and start blasting out Opera to get yourself in an italian mood.

2. Combine the 3 egg yolks, 1 tablespoon of the espresso coffee, sugar, and 2 tablespoons of the marsala wine into the large mixing bowl.

3. Drink one of the remaining glasses of marsala wine.

4. .Beat ingredients in mixing bowl for 2 to 3 minutes

5. Add mascarpone and beat for another 5 minutes until consistency is smooth

6. In another bowl, combine the 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks

7. Gently fold into mascarpone mixture and add the chocolate chip pieces

8. Pour rest of espresso coffee into flat dish and soak the Lady Fingers for 10 mins or so in it, then place a layer of the lady fingers on the bottom of a serving dish

9. Spread 1/3 of Mascarpone mixture over the ladyfingers and sprinkle with cocoa

10. Keep repeating layers 3 times and finish with a mascarpone layer. Dust top with cocoa powder and refrigerate 1 hour before serving.

11. Drink other glass of marsala wine and enjoy rest of CD while dessert sets



An interesting variation is to add orange or mandarin segments to one of the layers.

Ingredients

2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean minced beef
250ml/9fl oz red wine
2 x 400g cans chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 stick cinnamon
good shake of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
2 x 400g can red kidney beans, rinsed and drained
1 large bunch coriander leaves, roughly chopped
wedges of lime, to serve
Method

1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
2. Pour in the red wine and boil for 2-3 minutes.
3. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
4. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and a big green salad.

Tips:
The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.

This is a great soup for winter, and sooooooo tasty.

Butternut and Ginger Soup.


Two large butternut squash
Three carrots
3 large onions
3 cloves of garlic (or more if you like a lot of garlic)
A good sized piece of ginger (about the size of a big thumb)
Chicken stock
2 or 3 bay leaves
300ml fresh cream
1 litre milk
salt and pepper



chop butternut into cubes (skin on) chop onions and put both into a pan with some butter or olive oil and cook for about ten Min's or until they start to soften. Add about 1 litre of chicken stock, bay leaves, garlic and carrots. Cook for about an hour or until the squash start to fall apart. Use a blender to smooth the butternut, put back on stove, add milk, salt and pepper. Add the cream just before serving.

This soup freezes well and I always make a big batch at a time.

It's a thick, rich and creamy soup that will keep winter colds at bay. You can add more ginger if you like a stronger taste.




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Butter Chicken Recipe. A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. Taste our Butter Chicken recipe.

Step : You will need… Units: Metric US Imperial UK Imperial
■2 chicken breasts, cut into chunks
■2 tbsp vegetable oil
■2 tbsp butter
■1 onion, chopped
■¼ tsp cinnamon
■1 tsp garlic, crushed
■1 tsp ginger, crushed
■½ tsp ground turmeric
■1 tsp chilli powder
■2 tbsp ground almonds
■220 g can of whole peeled tomatoes
■1 tbsp tomato paste
■1 tbsp natural yoghurt
■2 tbsp fresh coriander or spinach, chopped
■salt
■pepper
■1 large frying pan
■1 spoon
■1 tray
Serves:
4
Preparation Time:
20 minutes
Cooking Time:
20 minutes


Step 1: Season the chicken.
Begin by seasoning the chicken with a generous sprinkling of salt and pepper.

Step 2: Heat the oil and begin to fry the chicken.
Using a large frying pan, heat the vegetable oil and add the chicken.

Step 3: Fry for 3-4 minutes.
Fry the chicken for 3-4 minutes until it turns a golden-brown colour.

Step 4: Remove the chicken.
Take the chicken out of the frying pan and put it aside.

Step 5: Melt the butter.
Use the same frying pan to melt the butter.

Step 6: Fry the onion with the cinnamon.
Now add the onion and cinnamon and fry together in the pan.

Step 7: Add the remaining ingredients.
At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.

Step 8: Bring to the boil and cook.
Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.

Step 9: Add the chicken.
Put the chicken back into the pan and combine with the other ingredients.

Step 10: Add the fresh coriander.
To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.

Step 11: Serve while streaming and eat up!
Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread.


http://www.videojug.com/film/how-to-make-butter-chicken

JANSSON´S TEMPTATION

Here is the recipe I promised. It´s an easy cheap dish that is a must on every festivity table in Sweden, wether it´s Christman, Easter or Midsummernights eve, and of course on the famous Swedish smorgosbord!

Ingredients:
10 mediumsized potatoes
2 yellow onions
200 grams of anchovisfilets and the liquid from it
3 dl of double cream
3-4 tablespoons of breadcrums
3-4 nubs of butter

METHOD
Peel the potatoes and cut into strips (about 1 cm)
Peel the onions and cut in thin slices
Butter a owenproof dish
Put the potatoes, the anchovis and onions in layers.
Potatoes at the bottom and on top
Poar ower the liquid from the anchovis and the cream
Cover with breadcrums
Slice the butter and place it on top of breadcrums

Bake in the middle of owen, 225 degrees Celsius for about 1 hour
Tastes delisc both hot and cold.


If you use a foodprocessor to cut the potatoes you need to rinse them in cold water or they will be gluey.
Bon appetit!

Deep Fried Banana Chips


Ingredients:

5 Raw Bananas (peeled)

1/4 tsp Turmeric Powder

Oil for deep-frying

Salt to taste


Cooking:

Put the peeled bananas in salted iced water.

Chop the bananas in water and add turmeric.

Keep in water for 10 minutes and then drain out water completely.

Transfer to a kitchen cloth to remove the moisture.

Heat oil till it starts fuming.

Deep-fry the slices till almost crisp. Add few slices at a time.

Prepare paste of 1/2 tsp water and 1/4 tsp salt.

Add this paste to oil. This will make the slices crispier.

Repeat the procedure for remaining slices.

Drain the chips on an absorbent paper.

Cool and store them in an airtight container.

Sweet Potato Fries (chips)
~~~~~~~~~~~~~~~~
2 pounds sweet potatoes
1 tablespoon canola oil
1 teaspoon pumpkin pie spice
1 tablespoon low-sodium chili seasoning
Salt and pepper
Directions
Preheat oven to 400 degrees F. Line baking sheet with aluminium foil; set aside.

Use peeler to peel sweet potatoes. Cut potatoes in half lengthwise then cut into 1/2-inch thick fries.

Place sweet potato fries in a large mixing bowl. Add oil and spices. Toss until they are thoroughly coated with spices.

Spread fries in a single layer on prepared baking sheet. Place in preheated oven. Bake for 30 to 35 minutes turning once to ensure even cooking. Remove from oven and serve hot.


You can also do this with beetroot, butternut and pumpkin

his potato dish is a great favourite with my family and friends.


Six large potatoes, peeled and sliced into rounds.
250mls carton of single cream
250mls milk (I use skim milk)
large bunch of chives
Salt and pepper.

Put everything into an ovenproof dish, pour cream and milk mixture over the potatoes and snip the chives into the dish, stir and bake at 160c for about an hour.

Variations: You can add onion, mushrooms, bacon, chorizo, cheese. Use all or any combination, they are all good. You can also use ALL cream if you wish, but I'm always counting calories so use half/half.

It's great to have with a roast, a BBQ, salad.............good with anything and even good on its own!

SWeAT SAFFRON BREAD FOR CHRISTMAS (a must)

50 g yeast
200 g melted butter
5 dl whole milk
2 packets of (high quality) saffron (1 g)
1/2 tsp salt
1 1/2 dl of sugar
1 egg
approx 14 dl wheat flour

Same method as when you bake buns, only diff is the egg and the saffron. Let the dough ferment for 40 min. Knead the dough properly and shape into different shapes of buns, loafs, plaits etc acc to pic. Ferment for 40 min. Brush with whisked egg and sprinkle chopped almonds or hazelnuts and raisins and pearl sugar. Bake in oven (for loafs, plaits) 200 C for 15 min, for smaller buns bake in 250 C for 5-8 min.

You can also mix in raisins in the dough.

Warm up winter nights with a tasty Indian dish.
Classic dish: Dahl

SERVES 4
INGREDIENTS
350g (12oz) yellow split lentils

1ltr water

2 curry leaves

2 tomatoes, chopped

1tsp ground turmeric

1½ - 2tsp hot chilli powder, to taste

1tsp sea salt

30g unsalted butter

1tsp panch phoran (Indian blend of 5 spices)

8 curry leaves

2 green chillies, slit in half lengthways
METHOD
Wash the lentils thoroughly in several changes of cold water, then tip into a large saucepan and pour on the water to cover. Add the curry leaves, chopped tomatoes, turmeric, chilli powder and salt. Stir well, bring to the boil and then lower the heat.
Skim off the froth and scum from the surface, then leave to simmer for 20-30 minutes until the lentils are soft. The dhal should have a thick soup-like consistency; if it is too thick, add some more warm water.

Reheat the lentils when you are ready to serve. Melt the butter in a frying pan. Add the panch phoran and the curry leaves and fry for a minute or so until they release their aroma. Add the green chillies and fry for a few more minutes.

Transfer the lentils to a warm serving bowl and tip the aromatic spice mix on top. Serve at once, with steamed basmati rice or warm Indian breads.

Gammon cooked in Coca Cola. This is Nigella's recipe, but we have used it for years here. We use Maple Syrup instead of black treacle, its a much nicer flavour.


Serves 8
Ingredients
Ham

* 2kg mild-cure gammon
* 1 onion peeled and cut in half
* 2 litre-bottle coke

The glaze

* Handful cloves
* 1 heaped tbsp black treacle/ Maple Syrup
* 2 tsp English mustard powder
* 2 tbsp demerara sugar

Method: How to cook ham in Coca Cola

1.I find now that mild-cure gammon doesn't need soaking. If you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes' extra so that the interior is properly cooked. Meanwhile preheat oven to 240C/gas mark 9.

2.When the ham's had its time (and ham it is now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan but DO NOT THROW AWAY THE COOKING LIQUID (great stock for soups or gravy) and let cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want).

3.Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.

4.Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C/gas mark 4, turning up the heat towards the end if you think it needs it.

5.This is seriously fabulous with anything, but the eggily golden sweetcorn pudding that follows is perfect: ham and eggs southern style.

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The onion bhaji is a spicy Indian snack of which the main ingredient is fried onions. In the UK the onion bhaji has become popular to eat as a snack or as a starter in Indian restaurants. The basic recipe consists of onions being chopped and then made into a sort of batter with chickpea or gram flour, spices, and sometimes with herbs, then fried until golden. They have a mild taste and are not hot.

This recipe for onion bhaji is one of the recipes we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at their website click here.

This recipe is Indian and is served as a Hors d'oeuvres (although I like to eat them just as a snack - Hub-UK)

Ingredients for Onion Bhaji

100g / 4oz Chick-Pea Flour or Gram Flour
1/4 teasp Chilli Powder
1/2 teasp Turmeric
1/2 teasp Baking Powder
Salt
1/2 teasp Ground Cumin
1 Large Onion, halved and thinly sliced
1 Green Chilli, deseeded and finely chopped
25g / 1oz finely chopped Fresh Coriander
Cold water to mix
Vegetable oil for deep frying

How to make Onion Bhaji

* Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chillis and mix well.

* Preheat the deep fat fryer to 180ºC / 350ºF.

* Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.

* Very carefully drop spoonfuls of the mixture into the hot oil and fry until keep warm whilst you cook the remaining bhajis.

* Drain well on kitchen paper and serve very hot.

Makes 10 -12

This is a really good site. Its like Youtube only with Food!

http://foodtube.net/

Orange and Ginger Pork


Ingredients

* 3/4 cup orange marmalade
* 2 teaspoons lemon juice
* 1/2 teaspoon fresh or ground ginger
* 1/2 teaspoon dry mustard
* 2 pounds boneless pork roast

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, mix orange marmalade, lemon juice, ginger, and mustard.
3. Place pork in a medium baking dish, and, glazing frequently with the orange marmalade mixture, cook 30 to 40 minutes in the preheated oven to an internal temperature of 160 degrees F (70 degrees C).

This is my signature dish when I REALLY want to impress a lady! lol

Champagne risotto with grated white truffle

2 cups Arborio Risotto rice
1 onion chopped and diced
3 cloves garlic crushed
olive oil
4-5 cups chicken stock/chicken broth
2 glasses champagne
White truffle (optional)

1. Gently fry the chopped onion in a little olive oil until they soften.

2. Add the rice and garlic and gently fry for roguhly 2 mins

3. Add a glass of champagne and keep stirring until it is all absorbed.

4. Once champs absorbed, slowly add a cup of stock stirring all the time. Do not add all at once...but a little at a time. Continue this until the rice is alllllllmost done

5. Now switch back to adding Champs to finish off.

6. Once the rice is tender, cover with a lid and leave for 5 mins. This gives the risotto a creamier texture.

7. Serve and top with grated parmesan and grated white truffle

I have pinched that El sounds fabulous!

JERUSALEM ARTICHOKE TART

Ingredients
700g Jerusalem artichokes, 12 walnuts, juice of lemon, 100mls milk, 2 eggs, 200mls single cream, 20g butter, 1 tblespn parmesan, 1 onion, 2 cloves of garlic, 4 stems parsley, 150mls dry white wine, salt and pepper. PASTRY: 250g plain flour, 125g softened butter, 1 egg yolk, 1 soup spoon of rum, pinch of sugar, 3 pinches salt.

Directions

PASTRY: Put flour sugar and salt in bowl, cut up butter and rub together to form crumbs. Add egg yol, rum and 3 soup spns water. Mix together by hand, role in a ball and refrigerate for 1 Hr.

FILLING: Peel artichokes, rinse and cut into thin slices, put in acidulated water. Peel onion and chop finely, peel and chop garlic, chop the walnuts very finely almost to a powder, soften onion and garlic in pan with butter, add artichokes and fry for 2-3 minutes. Add wine and milk and bring to boil and reduce heat and simmer for for 5 mins. Remove from the heat, chop the parsley and add to the mixture. Leave to cool. Heat the oven to 180C. Roll out the pastry and line a tart tin. Blind bake for 15 minutes using baking beans and greaseproof. Beat the eggs with the cream and parmesan, add walnuts and mix all ingredients together and add to the pastry case. Place in oven and bake for about 30/40 mins until set. Serve hot.

The Risotto and the Artichoke tart sound divine!! I'm not sure if I can get hold of white truffle, but if I do I am making the risotto! Will make the tart and let you kno how it turns out Alfie. x

Can of heinz sausages and beans



Two slices of bread, but this next bit is very important, Toasted.

Takes about 2 mins in microwave

hahahaa

pmsl chelsea.........

You forgot to butter the toast!

Amateur!

Not at all EL,

Times were hard when i came up with that recipe LMAO