homer
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Crazy Batshit
Posts: 43
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Post by homer on Jan 20, 2014 13:45:22 GMT
Thought I would get the old recipe thread going again. I got some crackers off the old forum.
Toasted Croissants with Smoked Salmon (Breakfast)
I made this for breakfast on Christmas Day for the first time and have made it a couple of times since. Very simple and very easy to make.
1. Take your croissants and slice the 'horns' off so that it is less of a crescent shape. Then slice the croissant length wise into 3 or 4 strips. I used 2 croissants per person. 2. Heat a dry frying pan and toast the croissants on it for around 90 seconds, turning them a couple of times to stop them burning. 3. Arrange the toasted croissants on the plate and place the smoked salmon over them and then add a little pepper to taste. 4. Serve immediately with a slice of lemon (or bucks fizz!).
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Post by bewildergirl on Jan 21, 2014 21:13:14 GMT
I've a cocktail that would go with that but quantities aren't my strong point.
It's Prosecco Clementine juice Pomegranate juice Grenadine A raspberry
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Post by bewildergirl on Jan 21, 2014 21:15:09 GMT
I have another cocktail but I invented this one
2 measures of Absolut vodka 2 measures of Cawston’s apple and rhubarb juice 1 measure of triple sec Half a measure of fresh lime juice Prosecco Ice
Loads of ice in a cocktail shaker. Add in everything apart from the prosecco. Shake until well chilled. Pour into a wine glass and top up with chilled prosecco.
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Post by cazzah on Jan 24, 2014 3:00:18 GMT
I have another cocktail but I invented this one 2 measures of Absolut vodka 2 measures of Cawston’s apple and rhubarb juice 1 measure of triple sec Half a measure of fresh lime juice Prosecco Ice Loads of ice in a cocktail shaker. Add in everything apart from the prosecco. Shake until well chilled. Pour into a wine glass and top up with chilled prosecco. That sounds delicious!
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Post by bewildergirl on Jan 24, 2014 14:42:42 GMT
It is VERY good. All my favourite drinks flavours in one glass.
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Post by hayleybailey on Jan 24, 2014 15:19:44 GMT
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homer
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Crazy Batshit
Posts: 43
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Post by homer on Jan 24, 2014 16:56:09 GMT
Looks good - I would say that the coffee would be a very subtle taste and probably overpowered by the spices, even though it's 400ml of coffee.
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Post by nowimnobody on Jan 24, 2014 18:20:44 GMT
Anybody interested in curry recipes?
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Post by bewildergirl on Jan 24, 2014 21:31:34 GMT
Yes.
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Post by bewildergirl on Jan 24, 2014 21:33:45 GMT
Looks good - I would say that the coffee would be a very subtle taste and probably overpowered by the spices, even though it's 400ml of coffee. Red wine? I put coffee in my new fave chilli recipe and you can't taste it. Which kinda begs the question why put it in, but it really adds a richness to it.
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Post by DC on Jan 24, 2014 21:50:27 GMT
If you don't like coffee then don't put it in; if someone fills one of those clean boiling water flasks that once upon a time held coffee in I can taste the vile stuff, and it ruins my tea.
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Post by Tracy on Jan 25, 2014 12:17:26 GMT
Anybody interested in curry recipes? Yes definitely.
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Lolli
Obsessive
Posts: 243
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Post by Lolli on Jan 25, 2014 15:32:29 GMT
On account of it being another sodding cold and damp day I have decided I'm going to make Tartiflette for tonight.
Sliced potatoes Bacon lardons Sliced onions Creme Fraiche Reblochon - a whole one (Brie or Camembert will work ok as well and will be cheaper)
Par boil the potatoes Gently heat the bacon until the fat starts to render then add the onions and cook together until the onions are softened. Butter a roasting type dish, add a layer of potatoes then some of the bacon and onion. Season with pepper and repeat the layering until you've put all of it in the dish. Put some blobs of creme fraiche over the top of the last layer - be as generous as you want. Slice the cheese horizontally and put it with the rind side upwards on top of the potato layers - depending on the size/shape of your dish you might go for two whole circles or one circle and two or more smaller bits to fill in the gaps. Bake at 180-200 until the cheese has melted through the potato layers and you've got a lovely crust on the top.
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Post by nowimnobody on Jan 25, 2014 15:58:05 GMT
Tartiflette is a cracking word!
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Lolli
Obsessive
Posts: 243
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Post by Lolli on Jan 25, 2014 16:11:21 GMT
Tartiflette is a cracking word! Tis a cracking meal too!
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Post by hayleybailey on Jan 25, 2014 19:42:13 GMT
Tartiflette is a cracking word! Kartofulpuffen is another.
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lenoir
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“A dream you dream alone is only a dream. A dream you dream together is reality.”
Posts: 69
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Post by lenoir on Feb 24, 2014 19:20:44 GMT
I like a gypsy tart...
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Post by embracestokecity on Feb 24, 2014 19:42:53 GMT
Anybody interested in curry recipes? yes please
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Post by nowimnobody on Feb 26, 2014 1:24:57 GMT
Filthy!
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homer
New
Crazy Batshit
Posts: 43
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Post by homer on Feb 26, 2014 15:06:15 GMT
Goose Fat Chips
I made goose fat chips last week and they were very tasty, quite simple too.
Maris piper potatoes, peel and slice into chips. Place in salted cold water and bring to the boil and simmer (total cooking time of around 10mins). Remove and pat dry with a tea towel. Pre-heat your oven to 200 degrees. Place goose fat into an oven tray and place in the oven to heat the fat up. Take the tray out and place your chips in and roll them around to ensure that they are coated with the goose fat. Fire in a few sprigs of rosemary. Place in the middle of the oven for 20-25 mins.
Mine took 25 mins to cook, it all depends how thick you cut them in the first place.
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