A thread for all to share their recipes stating whether (in your opinion) they are easy / difficult / quick etc etc. When posting make your first word STARTER / MAIN / or DESSERT, that way we can quickly refer to them if needed. I will begin with a dessert which we had today.
DESSERT - easy
1 orange - 4 tablespoons Cointreau (or Orange Sec) - 1/2 pint cream - 1/2 teaspoon cinnamon - 7 ozs. Chocolate Chip Cookies - 1 sachet Fixe Chantilly
1. Put grated rind and juice of the orange and cointreau into a bowl. (Retain a little bit of the rind for later).
2. Whip the cream with the fixe chantilly and cinnamon (it needs to be fairly thick, so it stands in peaks).
3. One by one dip the cookies into the orange mixture and sandwich them together with a little of the cream to form a "log roll".
4. Spoon any excess liquid over the cookie log roll.
5. Now cover the whole of the log roll with the remaining cream mixture to cover it completely.
6. Sprinkle with the orange rind (also nice with grated choc on top - if you should have any!).
Place in fridge for 2 - 3 hours (at least), I try to make mine the day before if we are having it for guests.
OOOh sounds lovely can i come to your house for tea?
'Course you can.......and bring that good looking chap to the left with you. What a handsome lad!! Recipe please !!
Course a can and i've got the recipe. But we can't take over the thread with all geordie recipes..........
or can we?
Ok, here's your singin' hinny
8oz plain flour
pinch o' salt
1 tsp baking powder
2oz butter
2oz lard
1oz sugar
2oz currants or sultanas
2-3 tbsp milk
Sift the flour, salt and baking powder together in a bowl
Rub in the butter and lard until mixture is like breadcrumbs
Stir in the sugar and fruit and milk until mixture forms a stiff dough
Roll into a ball and turn out onto a lightly floured board
Roll out to a circle about 1/2 inch thick
Lightly grease and heat a frying pan and place the hinny in it
*** the top lightly with a fork and cook for 15-20 mins turning once until golden brown on both sides
Serve hot cut into slices and spread with butter
Just a thought, do you think my french neighbours would like a slice with an aperitif
MAIN - easy
Cotes de Taureau Gardien
Buy a rib of beef (but taureau, that you can get around here is better - darker meat, but no worse for that). A nice piece for around €9 would be a treat for 2, but would go 3 at a push.
Leave it out of the fridge for an hour or two to get to room temp. Season, then sear off for 30 secs each side in a really hot pan. In to the oven at 190C for 10-15 mins absolute max (be brave!). Remove and stand for 3 mins-ish. Take off the bone and slice thickly. No sauce needed - it's own juice will be there to drizzle over.
Serve with a nice Gratin and some haricots verts or a dressed salad.
CHICKEN WITH DIJON MUSTARD & ORANGE SAUCE
This is for 4 people ......... 4 chicken fillet breasts - 2 tablespoons sunflower oil - 4 teaspoons Dijon mustard - 2 tablespoons plain flour - 1/4pint chicken stock - 1/4pint unsweetened orange juice - 4 tablespoons fromage frais To Garnish: grated orange rind
1. Heat oil in frying pan and brown the chicken for good 5 minutes on each side. Remove from pan and set aside.
2. Mix mustard with the flour and stir it well to smooth it down, now add this to the frying pan.
3. Add stock a little at a time whisking to make it smooth, then add orange juice and heat through to boiling point.
4. Reduce heat to simmer and return the chicken fillets to the pan and continue simmering for 25 minutes until cooked. Stir in fromage frais. Garnish on plates when serving.
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