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31/10/2007, 14:40 Catalpa Joined on 23/08/2004 Southern Manche - 50 Posts 1,530 Re: RECIPE'S - STARTER / MAIN / DESSERT Recipes are nice, particularly yours, Gardian - but all those Smileys bouncing around the screen are a pain.    Report

31/10/2007, 14:53 Marton Joined on 03/09/2007 Posts 207 Re: RECIPE'S - STARTER / MAIN / DESSERT So where's your recipe then Catalpa?    Report

31/10/2007, 15:01 Catalpa Joined on 23/08/2004 Southern Manche - 50 Posts 1,530 Re: RECIPE'S - STARTER / MAIN / DESSERT What would you like?    Report

31/10/2007, 15:06 Marton Joined on 03/09/2007 Posts 207 Re: RECIPE'S - STARTER / MAIN / DESSERT Any Starter, Main or Dessert, don't forget to add whether its easy/difficult etc and colour code as in first post of thread.    Report

31/10/2007, 17:29 Patf Joined on 23/08/2004 SW Gers Posts 2,310 Re: RECIPE'S - STARTER / MAIN / DESSERT Thanks for the singin hinny recipe, geordie girl. I didn't really know what they were, just remember the song about Billy Boy. I love those geordie songs. Here's a vegetarian recipe for a main course: Lentil Bake. 1 red pepper, seeded and sliced 1 green pepper, seeded and sliced 2 small courgettes, sliced 1 onion sliced   6 oz red lentils 1 pint stock made from a veg stock cube, 1 tbsp tomato puree, hot water and optional red wine. In a large casserole heat 2 tbsp olive oil and fry the veg on both sides quickly until golden. Add lentils and stock, cover and bake in a medium oven about 30 mins., until all stock is absorbed. You can use other veg eg tomatoes, aubergines etc. I think this is easy to make, don't know how to colour code.      Report

31/10/2007, 18:55 Chateau Miaou Joined on 16/02/2007 Castelnaudary, Aude (11) Posts 106 Re: RECIPE'S - STARTER / MAIN / DESSERT Main (easy):  Chicken and Prawn Creole (by British Heart Foundation) – Serves 8             Preparation time less than 30 mins / Cooking time 30 mins to 1 hour Ingredients §          675g / 1½ lb boneless, skinless chicken §          1 tbsp vegetable oil §          2 onions, coarsely chopped §          3 cloves garlic, chopped §          1 each red + green pepper, coarsely chopped §          1 can (800g / 28 oz) tomatoes §          1 litre / 1¾ pint chicken stock §          1 tsp dried thyme §          1 tsp dried oregano §          ¼ tsp cayenne pepper §          450g / 1lb long grain rice §          450g / 1lb medium prawns (fresh or frozen) §          20g / ¾ oz chopped fresh parsley Method 1.        In large nonstick pan, heat oil over medium heat and cook chicken for about 3 minutes or until lightly browned. Add onions and garlic and cook for 3 minutes or until softened. 2.        Stir in peppers and add tomatoes, breaking up with back of spoon. Add stock, thyme, oregano and cayenne; bring to boil. 3.        Stir in rice and cover, reduce heat and simmer for 25 minutes or until most of the liquid is absorbed. 4.        Meanwhile, in a saucepan of boiling water, cook prawns for 3 minutes and drain. Peel and de-vein if necessary. Add prawns to rice mixture and cook for 5 minutes or until prawns are hot. Stir in parsley. I make this differently each time, depending on what I’ve got to hand) (eg, with chicken or turkey breasts, with prawns or mixed frozen seafood, with chilli flakes + Harisa paste) and it’s always gone down really well, very tasty.  You can make it as hot as you like.   Cat's motto: "No matter what you've done wrong, always try to make it look like the dog did it." - Unknown    Report

02/11/2007, 19:33 Marton Joined on 03/09/2007 Posts 207 Re: RECIPE'S - STARTER / MAIN / DESSERT DESSERT - easy Sticky toffee pudding Ready in 1 hour, 40 minutes Ingredients 175g stoned dates, chopped   -  1/2 teaspn.bicarbonate of soda   -  1tbsp coffee essence  -  75g butter, softened   -  200g light brown soft sugar  -  2 large eggs, lightly beaten   -   175g self-raising flour, sifted   -  75g pecan nuts, finely chopped To make the sauce: 175g light brown soft sugar  -  115g butter  -  6tbsp double cream   -  50g pecan nuts, chopped Method 1 Put the dates, bicarbonate of soda and coffee essence in a bowl. Pour over 175ml boiling water and leave to cool. 2 Preheat the oven to 180C/Gas 4. Grease and line the base of a 1-litre pudding basin with nonstick baking paper. Put the butter and the sugar in a large bowl and beat until well combined, using an electric whisk or wooden spoon. Beat in the eggs a little at a time until smooth. 3 Fold in the flour, dates mixture and pecans. Pour into the basin and cover with greased foil. Bake for 1 hour 20 minutes until cooked - an inserted skewer should come out clean. 4 Around 10 minutes from the end of cooking, put the sauce ingredients in a pan and heat gently, stirring until it's smooth. Bring to the boil, then remove from the heat. Turn the pudding out and serve with the sauce.    Report

02/11/2007, 20:34 la fromental Joined on 08/03/2006 Posts 6 Re: RECIPE'S - STARTER / MAIN / DESSERT This recipe is for James Martin's Croissant Pudding with White Chocolate and Whisky.  I've made it many times now and it's great for using up leftover croissants (if you have any!)It's delicious and our French neighbours love it. http://www.bbc.co.uk/food/recipes/database/whitechocolatewhisky_7580.shtml Enjoy!    Report

02/11/2007, 23:06 Just Katie Joined on 11/03/2006 Posts 3,764 Re: RECIPE'S - STARTER / MAIN / DESSERT I am currently eating some shortbread made by my daughter.  Mmmm just like big lumps of rock hard pastry and burned on top.  Would anyone like the receipe? The immigrant in the attic    Report

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