Tell us about your own recipes and Concoctions

[99Androidguy777]

Tell us about your own unique recipes and Concoctions.
Basically recipes you have made up yourself.

I will start with a delicious Concoction of mine, it makes for a great sweet snack and comfort food.

1 pot of Yogplait natural yogurt
1 Jacobs ginger nut biscuit. (break into small pieces)
a sprinkle of cinnamon
maribel apricot jam (2 tea spoons full, can be got in lidle, but don't let that put you off) maribel do make delicious Jams but their Jams are very sweet, this concoction wont work out as good with other jams unless they are made of a sweet fruit like apricot.

You just mix all the ingredients together and enjoy.

optional extras.

Sliced Banana.
Flaked almonds, macadamia nut's or Pistachio's.

 

[FrenchTart]

One I already posted on here is my chinese pork butt. Sadly the pictures were lost during a server upgrade but the recipe is still there. It's delicious:

http://forums.overclockers.co.uk/showthread.php?t=18381192&highlight=pork+butt

 

[99Androidguy777]

One I already posted on here is my chinese pork butt. Sadly the pictures were lost during a server upgrade but the recipe is still there. It's delicious:

http://forums.overclockers.co.uk/showthread.php?t=18381192&highlight=pork+butt

I'm a big fan of Chinese food , sounds delicious
I might try it out sometime.

 

[ReekiTiki]

odd one, but peanut butter and marmite on toast . only a dab of marmite, diffinitely don't go overboard with it.

 

[fornowagain]

odd one, but peanut butter and marmite on toast . only a dab of marmite, diffinitely don't go overboard with it.

Oh yes, been a favourite of mine for years that one.

 

[Foxxy]

4 ingredient master meal

1 onion
1 tin sweetcorn
2 rashers of bacon
pasta

fry the onion (so it goes brown and floppy), sweetcorn (till brown) and bacon (cut into strips) in a frying pan

Boil the pasta

Mix the pasta and the other ingredients together, bing bang bosh. A really tasty easy quick meal. Sounds boring as hell but its really nice

 

[Stan_Lite]

My recipe for celery soup previously posted in another thread.

Ingredients:
1 head celery - roughly chopped
1 large onion - roughly chopped
1 large potato - diced (thickens the soup)
1 pint vegetable (or chicken) stock
1 oz butter
1/2 teaspoon ground white pepper
1 sprig thyme

Fry the onion in the butter until soft (about 5 mins).
Add celery and potato and sweat on low heat for about 10 mins with the lid on.
Add pepper and cook for another 2 mins.
Add thyme and stock.
Simmer for 20 mins.
Season to taste and liquidise until smooth. I like mine peppery so I usually add a bit more pepper.

Can be frozen in portions for whenever you need it.

I have one that my Mam made up for a very simple but tasty meal.

Place some pork chops in a roasting tin and sprinkle with dry sage and onion stuffing mix from a packet. Put in oven for about 10 minutes. Remove from oven and pour a tin of chicken soup over it all and put back in the oven for another 20 minutes. Remove from oven and serve with mashed tatties and veg.

 

[Muban]

Herb Crusted Cod Loin

2 Cod Loins
Half a pitta bread
3 inch length of Leek chopped into chunks
Bunch of fresh herbs (I use chives, rosemary and thyme)
1 clove garlic
Salt and Pepper
Oil spray (Fry Light or similar)

Preheat oven to 200

Put the pitta bread, leek, herbs and garlic into a blender and whizz until they resemble breadcrumbs. They should be slightly damp and stick together a bit (if not add a spot of water). Season the cod well with salt and pepper. Lightly spray the bottom of an oven proof dish with the oil. Put the cod into the dish and then top with the breadcrumb mixture. Pressing it down onto the fish so it should form a crust. Bake in the oven for about 15 minutes until the fish is cooked (it can vary a little but with thick cod loins they cooked to perfection in 15 mins). Serve immediately with whatever takes your fancy.

Noodle Soup

4 cups vegetable boullion (I use marigold swiss vegetable boullion)
1/2 Leek finely shredded length ways (keep strips about 2 inches long)
chives cut into 2 inch lengths
1 little gem lettuce shredded
1 portion of rice noodles (can be left whole or cut into 2 inch lengths)
2 teaspoons soy sauce
Either 1 cooked chicken breast finely shredded or 1 portabello mushrom thinly sliced.

Boil some water and pour over the rice noodles and leave to stand (they take about 5 mins). Heat boullion in pan and add leeks, simmer for a few minutes. Add the chives, drained noodles, soy and chicken/mushroom and simmer for another few minutes. Then add the lettuce for the last 2 minutes of cooking. Then serve.

All measurements are approximate, vary them depending on how you like it. In the past I've used the large stalk from a left over head of broccoli shredded very thinly and added it at the same time as the leeks.

Very old dodgy phone pic:

Venison with berries

3 Venison Medallions
Port (A good few glugs!)
Chicken stock (I use 2 ice cubes worth - I freeze fresh chicken stock in ice cube trays for convenience - then give it a quick nuke in the micro to defrost)
Very finely chopped shallots
A Berry Sauce (e.g. cranberry or redcurrant)
Blackberries
Salt & Pepper
Oil

Season medallions with salt and pepper and then coat with a little oil. Heat a frying pan until nice and hot. Fry the Venison and shallots for 2 minutes then turn the heat down to medium and turn the Venison over and cook for another 2 minutes. Add the port, stock, berry sauce and black berries and cook for a minute or two until berries are heated and sauce is combined. Leave to stand for a few minutes then..... serve, thats it nice and simple!