Recipe Thread

[Randi]

Kohala, yes cod is a traditionel for New Years Eve here. The whole cod is simmering gently in salted water until done. It's served with a strong mustard sauce. I didn't like it as a child but now I do. - But we'll probably have something different though.

Miss Meow, I'd very much like to try that fish pie, so do post it, please.

I'll post this link again, if anyone need ideas.

Sainsbury's recipees

..... and

All recipees - this is a quite good one, with ratings!

Ps. If you try any of these recipees and it's yummy, please tell us!

[SANDY FROST]

good gini becaude I havn't tried it. Take all the credit cool. I got the recipe from someone else.
HAPPY NEW YEAR,
Sandy Frost

[Randi]

I'd like to try and make Vanilla Fudge and found this recipe - only, I don't know whether I can get corn syrup. Can I leave it out or use another syrup? Also, light cream, what's that? I'd use the cream you can whip.

Here's the recipe

Vanilla Fudge

2 Tablespoons butter
3 cups sugar
1/4 cup corn syrup, red or blue label
1/2 teaspoon salt
1 cup light cream
1/2 cup milk
2 teaspoons vanilla
1 cup coarsely chopped nuts

Place all ingredients except vanilla and nuts in saucepan. Cook over medium heat, stirring constantly, to 238 degrees F or until small amount forms a soft ball in cold water. Remove from heat. Add vanilla. Cool to lukewarm, 110 degrees F. Beat until fudge begins to thicken and loses its gloss. Add nuts. Quickly spread mixture into buttered 8-inch square pan. Cut into squares.

[gini]

Randi, I will jump in and try to answer you. I don't recommend leaving out the corn syrup - it is one ingredient that will make your candy smooth.

Somewhere----in this thread is a name for a brand from Europe that is essentially the same thing. You could email Lynne and she could tell you. It may have been Lynne that asked the question. It is a syrup made from corn, just like our Karo brand corn syrups from the States.

Light cream would be the kind you use in your coffee - but not milk. The heavier cream is for whipping. But you could probably use that too if you can't get light cream.

Maybe someone else here will see this and tell you.

P.S. Rascal is still drooling all over your Christmas card.....

[Randi]

Originally posted by gini
Rascal is still drooling all over your Christmas card.....

LOL! I can just picture it!

Thanks a lot Gini, I can probably get that syrup, it's just I never use syrup, but honey. I know which cream you mean. Since there's milk in the recipe, I'll try a bit of the heavier cream, but a little less.

Btw, a cup of something, does that mean a mug or a normal cup?

[gini]

Randi, my all time favorite cookbook - Joy of Cooking - says that our American "cup" = 1/4 of a liter - so it is more of a coffee cup size than a mug.

I tried to research a substitute for the syrup but I didn't come up with anything.

When I first showed Rascal your card I didn't think he had any reaction because I put it on the floor. But when I picked up the card it was soaking wet - he literally drooled all over it!

[kohala]

Originally posted by gini
Randi, my all time favorite cookbook - Joy of Cooking - says that our American "cup" = 1/4 of a liter - so it is more of a coffee cup size than a mug.

I tried to research a substitute for the syrup but I didn't come up with anything.

When I first showed Rascal your card I didn't think he had any reaction because I put it on the floor. But when I picked up the card it was soaking wet - he literally drooled all over it!

That is the greatest book - my Dad turned me on to it, he was the "chef" in our family! He also had a degree in chemistry, and from him and that book I learned a lot about how and why ingredients work together the way they do! So glad to see another "Joy" fan! BTW - I think it was the "original" of the "Joy of..." book trend!

[Miss Meow]

This recipe is taken from Jamie Oliver's 'The Return of the Naked Chef.' We've made this a few times and my suggested changes are in brackets. This is a great winter dish, very tasty and filling and dead easy to make :-)

Fish Pie (serves 6)

5 large potatoes, peeled and diced into 2.5cm/1 inch cubes
salt and freshly ground black pepper
(small amount of milk or skim milk)
(knob of butter)
2 free-range eggs (I suggest 3 or 4)
2 handfuls fresh spinach (you can use frozen if it's out of season, just make sure it's thawed and excess water is squeezed out)
1 onion, finely chopped
1 carrot, halved and finely chopped
olive oil
approx 285ml/0.5 pint double cream (known as thickened cream in some parts, you can use a bit more if you like)
2 good handfuls grated mature Cheddar or Parmesan cheese (I like about 2/3 Cheddar and 1/3 Parmesan)
juice of 1 lemon
1 heaped teaspoon English mustard (or to taste, I usually drop in a bit more once I've tasted the sauce)
1 small handful parsley, finely chopped
455g/1lb white fish fillet, skin removed, deboned and sliced into strips or chunks (I usually use about 700g, I find the smaller amount to be not quite enough. Ask your fishmonger for a firm fish that won't fall apart during cooking)
nutmeg (optional)

Preheat oven to 220 degrees C/425F. Put the potatoes into salted boiling water and bring back to the boil for two minutes. Carefully add the eggs to the same saucepan and cook for a further 7 minutes. At this time, steam the spinach in a colander over this saucepan. This will only take a minute. When the spinach is done, remove from the colander and squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter then. Place all to one side. (If this sounds too hard to do with the one pan, you can use three pans but it's a lot more washing up!)

In a large pan, slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley. Combine and adjust taste to suit. Add the spinach, fish and eggs and gently combine. Pour into a large baking dish.

Mash the potatoes with a little butter, milk, salt and pepper and nutmeg if desired. Spread on top of the fish mix. Don't bother piping it to make it pretty - it's a homely hearty thing. Place in the oven for 25-30 minutes until the potatoes are golden and it is heated through.

Serve by itself or with some greens and fresh crusty bread. (Also nice with a glass of white wine or a beer.)

[shais_mom]

I fixed the cheesy potatoes for New Years but I used a shallot instead of an onion b/c onions don't agree with my family sometimes and used a can of cheddar cheese soup in addition to the cream of chicken. It made them 'soupier' which I like. They went together so easily! They were all gone so they really were a hit!!
I didn't bring any home!

[wolflady]

Originally posted by lut
...My problem is : I cannot find the ingredients here ... ! Wolflady gave the recipe of Tandoori Chicken , but I cannot make it ... No paste here in the shops , no Indian shops either ... OH help , I wish I were a fly ; I would fly to Londodn ; lots of good Indian restaurants there !!! Here , we have lots of Chinese , some Vietnamese and Greek restaurants , but no Indian .... !!
By the way , I also love Indonesian food !!...

Lut, are there any asian or chinese grocery stores anywhere near you? I'm sure some of the chinese spices would be simililar to some of the Indian ingredients. I'll see if I can find some recipes that use ingredients that you can get from your local grocer if you would like. Indian food is one of my faves!
All of these recipes look good people! I'll have to print them out. Those cheesy potatoes sound fabulous!! Happy New Year everyone!

[Randi]

Miss Meow! I tried the Fish Pie - it was delicious! Thanks a lot for posting it! I can definately recommend it folks!

I'll try the CHEESY POTATO CASSEROLE next!

I never got around to make Vanilla Fudge, I made some chocolade truffles and the next day, I got a huge box of Belgian chocolade truffles from a friend. - But they'll go down well!

[Twisterdog]

This is the easiest recipe ever. If you have to take a dish to a pot-luck dinner, or are having a dinner party, I guarantee this will be everyone's favorite. I made this a couple times, and everyone was asking me for the recipe, and everyone always asks me to make it again. It's one of those recipes that you can pretend you slaved over for hours ... when actually it takes about 5 minutes to make!!!

Sweet and Sour Meatballs

Thaw one large package of pre-cooked Swedish meatballs

Mix in a large skillet:

1 cup of grape jelly
1 cup of red chili sauce
1/2 cup of dijon mustard

Heat until jelly melts. Add meatballs, heat covered until meatballs are hot.

Serve!

(I know, I know ... jelly, chili sauce and mustard together?!?! Sounds disgusting!! But it is GREAT!!!!)

[Randi]

Smoked salmon on lightly toasted bread.

Put a slice of good smoked salmon on lightly toasted bread with butter.

Stir together some cottage cheese, half a small red onion chopped finely, a few spoonfulls of caviar (or substitute), salt, pepper and cut dill.

This can be used as an appetizer and is delicious!

[Miss Meow]

Randi, glad you liked the fish pie. I can't wait for winter so we can make it again!

Your smoked salmon sounds lovely. We do something similar but use mashed avocado instead of butter. It gives a great taste Dill is one of my favourite herbs, but Jasmine likes sitting on our dill plants, maybe they make her bottom smell nice

[Miss Meow]

bump

AmberLee, I think soup is on the first page.