Show Off Your Dish (Picture Thread) (Rules added)

RedMogg · 23 Jan 2013 at 22:05

Authentic Gaeng Keowan (Thai Green Curry), I've just put a recipe/guide here:

Smigly · 23 Jan 2013 at 22:09

I made this last week.
It's spinach, mixed leaf salad, pine nuts, feta, olives, tomato bruscetta breads, olive oil and lots of balsamic.

J-FRO · 23 Jan 2013 at 23:17

Did you toast those pine nuts? If not, do it! The flavour is incredible.

FrenchTart · 23 Jan 2013 at 23:25

The salad looks awesome and relatively health

I love things like that but I can never resist not just eating about half a block of feta in one go.

Smigly · 24 Jan 2013 at 13:20

I don't toast the pine nuts on this occasion but I have done before and they are yummy!!

And I know how you feel, cheese is my downfall. I bought 50% less fat cheese so I could have 50% more. (I kid myself that this is how it works

)

f00b4r · 24 Jan 2013 at 13:31

J-FRO said:
Did you toast those pine nuts? If not, do it! The flavour is incredible.

Try frying them

Just get a really small saucepan and add about 5mm of oil to it and some salt, then when the oil is hot add the pine nuts until they are golden brown.
It gets them really evenly golden brown, is much easier to control and they are even better tasting than toasted.

rG-tom · 24 Jan 2013 at 21:58

Two Griddled fillets of wild Venison in a redcurrant and rosemary sauce, served with crispy salt and pepper Mauris Piper jacket potatoes and fresh al dente seasonal vegetables

cheechm · 25 Jan 2013 at 02:59

Interesting mix there. How did it taste?

randomshenans · 25 Jan 2013 at 07:29

Nice! I love a bit of venison!

rG-tom · 25 Jan 2013 at 09:38

cheechm said:
Interesting mix there. How did it taste?

Gorgeous! Every time i have venison i wonder why I've left it so long between, it's also very healthy.

EDIT oh yeah here's a photo of the inside

loltim · 26 Jan 2013 at 13:28

looks a bit dry

Spuj · 26 Jan 2013 at 14:05

loltim said:
looks a bit dry

You got dry from that pic? :confused:

cheechm · 26 Jan 2013 at 14:15

Actually looks wonderfully cooked! Not sure about the al dente veg though?!

DirtyJester · 26 Jan 2013 at 14:34

cheechm said:
Actually looks wonderfully cooked! Not sure about the al dente veg though?!

See I'd be the other way round... just prefer my meat well done but that's personal taste, veg looks wonderful

OCdude · 27 Jan 2013 at 19:32

Classic Victoria sponge for Monday morning!

Phate · 27 Jan 2013 at 19:39

Looks fantastic OCDude - Do you have the recipe?

Ahleckz · 27 Jan 2013 at 19:53

Phate said:
Looks fantastic OCDude - Do you have the recipe?

It's a Victoria Sponge...

225g of self raising flour, sugar and butter. 4 eggs. Few drops of vanilla essence. Little bit of milk.

Cream sugar and butter until it's fluffy. Slowly add eggs & vanilla essence whilst mixing. Fold in the sifted flour. Add in a bit of milk if it's sticky, you want a consistency that'll come off a spoon softly. Add the mix to a greased cake tin (do two if you want, or you can just cut it in half). Oven at 180c for 20 minutes. Remove, wire rack. Let it cool, then cut in half and add cream & jam. Devour.

Dead easy, but delicious!

OCdude · 27 Jan 2013 at 21:17

Phate said:
Looks fantastic OCDude - Do you have the recipe?

Ahleckz said:
It's a Victoria Sponge...

225g of self raising flour, sugar and butter. 4 eggs. Few drops of vanilla essence. Little bit of milk.

Cream sugar and butter until it's fluffy. Slowly add eggs & vanilla essence whilst mixing. Fold in the sifted flour. Add in a bit of milk if it's sticky, you want a consistency that'll come off a spoon softly. Add the mix to a greased cake tin (do two if you want, or you can just cut it in half). Oven at 180c for 20 minutes. Remove, wire rack. Let it cool, then cut in half and add cream & jam. Devour.

Dead easy, but delicious!

Pretty much what he said

200g caster sugar
200g self raising flower
200g butter
4 medium eggs (or 3 large)
1 tsp Vanilla extract

Mix it all together (no need to fanny around creaming the butter and sugar first... just chuck it all in the bowl and beat until light and creamy!) Bake for ~25 mins at 190C (fan 170c)

Buttercream filling is just 100g butter + 140g icing sugar beaten until combined. Slap that on one side, raspberry jam on the other et voilá!

Bosh!

FrenchTart · 28 Jan 2013 at 00:41

100g butter presumably?

Raymond Lin · 28 Jan 2013 at 01:41

That is one high sugar and fat cake. Makes my waffle seems like a diet food