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 Post subject: Good and bad recipes
PostPosted: Wed Jan 30, 2008 2:07 pm 
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This thread is for collecting good and bad recipes, to give you inspiration and steer you clear from big no nos.

Try to keep this thread informative - jokes and discussions can be put somewhere else.


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PostPosted: Wed Jan 30, 2008 2:22 pm 
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When making long grain/basmati rice in the rice cooker, it is equal parts rice and water. And a teaspoon of salt.

Use a cup to measure the rice into the cooker bowl, fill with water, swirl around and then carefully pour out the cloudy water. Use the cup again to put an equal amount of water in and some salt.

Over-cooked or undersalted rice is bad.


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PostPosted: Wed Feb 06, 2008 3:23 pm 
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Amazing lentil soup (really!)

We've been doing this one at home on a regular basis ever since we discovered it, it's vegan and I love it anyway, so there!


You need:

2 onions
400g. red lentils
2 teaspoons cumin
2 teaspoons cinamon
2 litres water
2 cans of tomatoes (the peeled ones). Oh, and I mean normal size tins, the one we got at home in the cupboard
1 lime juice
1/2 can of coconut milk (Swithun swoped that once with coconut cream... I didn't like it)
bit of olive oil
salt/pepper

on a low heat, soften the onions (peeled and cut first!) with olive oil cumin and cinamon (about 5/10 mins)
Then add lentils, water, tomatoes.
let it cook (you can raise the heat at that point), until lentils are soften (takes about 1/2 h or 40 mins, but with bigger quantities could take longer). Better way to find out is taste it.
Then add lime juice and coconut milk, and whizz it.
salt and pepper to taste.


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PostPosted: Tue Feb 12, 2008 12:33 pm 
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2 really quick soups when you need to make stuff fast and can only be bothered opening tins, maybe because you have a hangover or it's the festival or the other KM is rubbish and never does any prep. It's nice not to have to chop things.

tomato and basil

1 head garlic
3 tins tomato
large scoop tomato paste
loads of mixed herbs
fresh basil
box of stock cubes
salt pepper
large slug of balsamic vinegar
water

cook alltogether until hot. it's very quick you know.



moroccan bean/lentil

3 or 4 big onions
1 head garlic
1 big tin kidney beans
1 big tin tomato
5 or 6 small tins mixed beans
green lentils
paprika
herbs
pepper salt stock cubes
balsamic (a little)
lemon juice (a lot)
boiling water
fresh coriander

add in this order(ish) and cook.
add half the coriander at the beginning of cooking. Blender the soup (after cooling a bit) with the other half.

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PostPosted: Sun Mar 09, 2008 5:22 pm 
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Location: Heaven sent, hell bent & unrepentant
I was round Dan and Yas' just the other night
and they made an idiot simple dip
using just tahini and what I recall to be some sort of maple syrup(???)
(I'll find out from Dan)
anyway it tasted like nature's Nutella
and was a healthy treat.

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PostPosted: Mon Mar 10, 2008 6:27 pm 
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date syrup?


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PostPosted: Mon Mar 10, 2008 7:09 pm 
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what is made in our kitchen stays in our kitchen. i ask for forest not to make this stuff. please?

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PostPosted: Mon Mar 10, 2008 10:31 pm 
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Location: there and then
Dai will face Dan's wrath!!


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PostPosted: Mon Mar 10, 2008 11:06 pm 
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Damn it. This thread is supposed to be informative. The Dan-baiting thread is in the Posters forum.

The dip sounds good, but I'm not sure about healthy. Maybe Homer Simpson would try is as a low calorie snack between ghee fritters and frosted butter.


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 Post subject: The 'CUPS' cake
PostPosted: Fri Feb 27, 2009 10:39 pm 
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Location: a beautiful garden far away
Yes NOT cup but cups.

The skill is in the measuring & quantities created.

I cup dark brown sugar or I have interchanged with some honey, less sugar with extra 'dry' of something else. Or raw sugar if it's what youv'e got on the shelf.
1 cup liquid - juice, milk or soy/rice milk for vegan

I cup dried fruit
1 cup nuts
1 cup flour -SR brown
1 cup coconut shredded or dessicated, whatever you have, half and half
1 cup unprocessed bran but has been interchanged with oats or whatever is in cupboard.

So, it is 7 cups. I fruit, 1 nuts , then 5 others make the basis for the cake, 1 being liquid.

Date & pecan is an all time favourite. Apricot & almond works well. In share houses I lived in we were famous once for our instant cake skills. Muesli in the cupboard with sultanas and bran and other cereal and the carton of soy milk ends wth some mashed banana all become one very yummy cake if you get the quantity right.
Sliced apple, cherries, pears, any fruit in season mixed with the right accompanying nut! Have also tried maple syrup, orange juice for the liquid is nice, any dry cereal instead of the bran also. I liked incoorporating seeds into it eg hulled sunflower or sesame. Brazil nuts are surprisingly nice cooked.

Try sprinkling some brown sugar on the top before it goes in the oven or layering slices of banana on the top.

40 mins in oven in a loaf tin.

Enjoy with some tea and a bit of butter or not or a spread or honey or...


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 Post subject: Re 'CUPS' cake
PostPosted: Sat Feb 28, 2009 12:35 am 
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Location: a beautiful garden far away
forgot to mention:

VERY IMPORTANT-use one of those skewers to stick in to see it comes out dry when you think it's done as some of your ingredients may require a little more than the usual 40mins.

I recommend becoming familiar with the known workable combination of
1 cup pitted dates - californian
1 cup pecans
1 cup dark brown sugar
1 cup sr brown flour
1 cup shredded coconut
1 cup unprocessed bran
1 cup milk/vegan milk
BEFORE you vary, then when confident to do so GO FOR IT. You will also then delight in how good it can be, and it's simplicity.


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 Post subject: Re: Good and bad recipes
PostPosted: Thu Jan 07, 2010 4:25 pm 
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Location: Fife, Scotland
Oh recipes, sounds fun.

Banana Muffins
Vegan Friendly

3 - Over ripe Bananas
55g - Dairy Free margarine (Melted)
200g - Sugar
250g - Plain Flour
1 tsp - Salt
1 tsp - Baking Powder
Handful - Chopped nuts (Optional)

*Preheat oven to 180oC
* Mash the bananas in a mixing bowl then add the sugar and melted margarine, mix well.
*Sift the flour, salt and baking powder together then add it to the banana mix.
*Next add the nuts, if using. Pour the mixture into muffin cases and place in the oven for about 18 minutes.

You should get 6 muffins with the above quantities.

Veggie Gravy
Vegan Friendly

1 - Onion
2 tbsp - Olive Oil
2 tbsp - Plain Flour
1 clove - Garlic
450ml - Veg stock
1 tsp - Marmite
2 tbsp - Soy Sauce
Pinch - pepper

*Roughly chop the onion and sweat off in a large pan with the oil until soft.
*Add the flour and cook until the flour is a nutty brown.
*Crush and add the garlic clove then gradually add the stock.
*Bring to the boil then simmer for 10 minutes.
*Add the marmite, soy sauce and pepper, stir and strain.

Goes well with Vegan mince and tatties.

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