Spec me some recipies!

Rebelius said:

Acid, how many servings do you get out of all of those recipes? I find cooking for 1 a real pain in the rear. I always end up having the same thing twice in a row.

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AcidHell2 said:

2 lbs. mushrooms
1/4 cup minced shallots
6 tbsp butter
2 tbsp oil
Salt and pepper
1 1/2 cups cheese (feta, cheddar see what she eats)
8 sheets frozen and ready filo dough, 16 inches x 22 inches
3/4 cup melted butter
1cup Bread crumbs
1/2 Toasted pine nuts.
small handful of Fresh parsley chopped.

1)Mince the mushrooms and fry with finely chopped shallots in butter and olive oil over a moderately high heat, stirring frequently. Cook until onion is transclucent and the liquid from the mushrooms has has evaporated. Season to taste with salt and pepper.
2) in a dry pan over a high heat roast the pine nuts for about 40 seconds, or until you get a nice smell from them.
3) break the cheese in to small bits and mix all ingredients together.
4) get a sheet of filo and brush with melted butter, place another sheet on top and repeat with 4 layers. Making two lots.
5) divide the mixture between the two filo pastry sheets, wrap and crimp the ends. Like a round parcel which has been tied at the top. Brush with butter on top.
6) cook for 20-30 mins or until golden brown and crispy.

You can make the mixture in advance, but only make the parcels up an hour before cooking and cover with a damp cloth, otherwise the filo will dry out.

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AcidHell2 said:

Dessert: tiramisu
Ingredients:
2 sachets of instant custard
1 tub of mascopone cheese
300ml cream
1/2 a pint of boiling water
6 teaspoons instant coffee
3 teaspoons of sugar
6 squares of good dark chocolate
Optional
Tia maria or any other coffer liqueur
1 and a half boxes of sponge fingers
1 tablespoon sugar
1 cap vanilla

Method
1) a sachet of instant custard usually requires 3/4 of a pint of boiling water, however we need it to be thick. So for two sachets of custard use 1 and 1/8th pints of water. Mix well and place in fridge to cool.
2) make up the coffee, with the sugar in it. It should be very strong, don't add too much sugar, it should still be slightly bitter. Place in fridge to cool.
3) once they are cool, get the custard out and mix the mascapone in, until you get an even colour.
4) get a suitable container and pour the coffee into it, something which is easy to dip the sponge fingers into, if your adding liqueur pour that in as well.
5) get a suitable dish for making the dessert in.
6) Get several sponge fingers and place in the coffee and leave for a few seconds to absorb, the idea is to get it totally soaked all the way through, without falling to bits. If you've never done before, experiment and eat the failed ones. Put one layer of soaked fingers on the bottom of the dish. If tehy look a little dry you can always get a spoon and pour some more over the fingers.
7) layer half the custard mix over the fingers.
8) repeat steps 6 and 7 with the rest of the ingredients, don't worry if there's any coffee left, just throw it away, you don't want the thing dripping.
9) get the cream sugar and vanilla and whisk till soft peaks, spoon over the top and smooth over
10) get the dark chocolate and grate over the top, place in fridge until you are ready to serve, will easily keep several days.

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AcidHell2 said:

Thai Fish cakes

Ingredients for fish cakes
1 lb fresh white fish, prefer cod or halibut
1 egg
3/4 cup finely sliced Chinese longbean, or stringbeans (or French beans)
6 fresh kaffir lime leaves, finely sliced
1 teaspoon sugar
1 teaspoon salt
1.5 tablespoons red curry paste
3 cups vegetable oil for frying

Ingredients for cucumber relish
1/2 cup white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chile pepper, sliced
1 tablespoon roasted peanuts crushed in a mortar and pestle

Method for fish cakes
Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle
until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil).
For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough
to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high
heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on
paper towels.

Method for cucumber relish
Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small serving
bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.

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AcidHell2 said:

Butternut sqaush and prawn curry (can always use chicken instead)
Ingredients:
2 tbsp Curry Red Paste
2 tbsp Palm Sugar (or dark sugar)
1 medium Squash Butternut
1 large Sweet potato
1 can Coconut Milk Canada
2 tbsp fresh parsley
2 teaspoons Lemongrass Soup
Raw King Prawns I would say 5-10 each
egg noodles
2 Mixed Chillies
1 Garlic clove
1 Basil Leaves


Instructions:
1. Heat the oil in a wok over a medium heat and add the red curry paste. Fry for two minutes, until fragrant, then add the palm sugar and cook for 4-5 minutes until the mixture is sticky and fragrant.
2. Add the squash and sweet potato, stir well and cook for 2-3 minutes.
3. Add the coconut milk, coconut cream, fish sauce and the lemongrass and bring to the boil. Reduce the heat to simmer for 20-30 minutes, until the squash and potato are tender but not mushy.
4. Add the lime pickle and king prawns and cook for a further 2-3 minutes, until the prawns are pink and cooked through.
5. For the garnish, heat a little oil in a wok over a low heat. Add the sliced chilli and cook slowly until all of the moisture from the chillies has evaporated (at which point the oil will stop bubbling), then turn up the heat slightly, so the chillies caramelise and crisp up.
6. Remove the chilli slices with a slotted spoon and drain on kitchen paper. Repeat this cooking process with the sliced garlic and the shallots.
7. To serve, divide the noodles among four shallow bowls. Top with several spoonfuls of the curry, then sprinkle each bowl with a little of the bean shoots, coriander leaves and basil leaves. Garnish each dish with a pinch of

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AcidHell2 said:

Pumpkin fritters
For the fritters:
2 cups plain flour
1 cup cooked pumpkin drained
1/2 teaspon cinnamon
salt
oil

For the syrup:
1 stick cinnamon or 1/2 teaspoon powder
peel of one orange
1 cup water
1/2 cup of demerarra sugar
1 clove

1) Mash the cooked pumpkin and sift the flour, cinnamon and a pinch of salt. Make a dough, kneeding well.
2) Take about a heaped tablespoon and roll in your hands to make a small patty shape about 2" big. Slight squashed sphere, but not as flat as a bugger.
3) heat oil in a pan and when it is very hot (test with a little bit of bread). put the fritters in a couple at a time and fry till golden and cooked through. Use tongs or a slotted spoon to remove. Place on kitchen towel to drain.
4) Heat the water in a pan until boiling. Then add the sugar cinnamon, orange peel and clove. Boil for about 10miniutes contently stirring till all the sugar has dissolved and the mixture is starting to carmalise. Remove from heat.
5) dip the fritters in The hot syrup and server immediately.

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Frozen Mississippi mud pie
Base
50g Butter
75g Digestive biscuits
75g Ginger biscuits
Filling
1 pint double cream
450g Caster Sugar
4 level tbsp corn flour
4 eggs
125g butter
1tsp vanilla
30ml rum
10ml coffee essence (if you haven’t got any, keep an eye out for camp coffee, in a light brown glass bottle usually in the baking isle by sugar)
Topping
125g Plain Chocolate
2 eggs (separated)
150ml Double cream
icing sugar + cocoa for dusting
chocolate curls or grated chocolate for decoration.

1) lightly oil a deep 8” spring release cake tin
2) melt butter, finely crush biscuits and add the melted butter. Press into the bottom of the cake tin to form a abase. Place in fridge and allow to cool
Filling
1) Place cream and sugar in a heavy pan over a low pan. Heat until the sugar is dissolved, Do NOT boil. Remove from heat.
2) Mix the cornflour with 60ml of cold water, beat eggs and add to the cream
3) Place pan back onto the heat and bring to the boil, continuously stirring until it has boiled. Boil for 15-20mins stirring occasionally until very thick and looks like fudge.
4) Remove from heat and allow to cool slightly, beat the butter and all over ingredients into the fudge until glossy.
5) Leave to cool further, poor over base and return to fridge.
Topping
1)Melt chocolate and cream for 10 mins do NOT boil
2) leave to fully cool
3) whisk the egg whites and fold into the chocolate
4) spoon over the fudge and place in the freezer for at least 2hours. Remove from freezer 20-30mins before serving.

Note – do not feed the Mississippi mud pie to pregnant people or young children, ensure that eggs are well within use by date.

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