Log in

UK Cooks

> recent entries
> calendar
> friends
> profile

Monday, July 24th, 2006
4:36 pm - Chocolate Ganache

Well today I made 24 fruit trifle's at work, and just as I was piping the cream on top, remembered I'd forgotten to put sponge in!
Ho hum! At least my honey-glazed chicken went down well.
And I also made lemon & Rosemary Breaded Plaice, which would have been better if the fryer oil had been a little cleaner!

So now to the Chocolate Ganache, got to make it tomorrow, and can't even remember what it looks like, never mind how to make it, so, any clues anyone?

(1 comment | comment on this)

Wednesday, January 25th, 2006
9:00 am - Jamie Olivers Stew


On Monday night i got the slow cooker out... It use to be my favourite "gadget" in the kitchen, but im afraid my bread maker has over taken it lol

I wont post the whole recipe here (as its a bit long).  Its in Jamies Dinners, page 238 and apparently "Jools's" Favourite Beef Stew.....

2 comments...... Firstly, i cant get Jerusalem Artichokes in Medway lol..... I'm sure theyre still in season, but obviously too adventurous for the locals and secondly, when it was cooked i had a taste and thought it was a bit bland :o(  I did double the quantities btw, but i dont see as that would make any difference.... Sooooo, i was a bit naughty lol and added a packet of Oxo Onion Gravy mix lol.....then i was happy ;o)

I really liked the sprinkling of garlic and lemon zest on top at the end (although i combined mine with a bit of rosemary) although BB and the kids didnt like that. 

I cooked a Rosemary & Olive Oil Bread to go with it.....

If anyone wants the recipe i can scan it and send it to you :o)

(4 comments | comment on this)

Monday, January 9th, 2006
10:37 pm - Sesame Chicken - Pic :o)


Spose it would help if i actually included the pic! lol

It was really yummy, and im sure you could use Quorn instead of chicken.....

(comment on this)

10:11 pm - Sesame Chicken


I cooked this tonight :o)  The pic isnt one i took, as i forgot before we started tucking in lol

680g Chicken breasts, sliced - 1 clove garlic crushed - 2 tblsp sweet chilli sauce - 60ml rice vinegar - 2 tblsp soy sauce - 1 tblsp lemon juice - 1 green onion finely sliced (i used spring onion) - 2 tsp sugar - 600g egg noodles (i used the thread ones) - 1 med yellow pepper - 1 large carrot - 200g watercress (i used baby spinach) - 1 tbsp peanut oil (i used olive oils as i couldnt find peanut) - 250g asparagus (iused cucumbers and mushrooms) - 2tsp white sesame seeds toasted

Combine chicken, garlic & chilli sauce in a large bowl.  For dressing, combine sesame oil, vinegar, soy sauce, juice, onion and sugar in a jar; shake well.  Cook noodles in a large pan of boiling water (as per packet instructions). Discard seeds and slice pepper and carrot into long thin strips. Combine noodles, peppers, carrot and watercress in a large serving bowl; mix well.

Heat peanut oil in a wok; stir fry chicken mixture in batches until browned and cooked.  Add asparagus and stir fry until tender.

Combine chicken with noodle mixture, drizzle with dressing and sprinkle with sesame seeds.

current mood: full

(comment on this)

Monday, December 19th, 2005
11:56 pm - Cranberry Pecan Fudge

Makes about 36 pieces.
Cooking time: 20 minutes, plus 2 hours cooling.

* 500g (1lb 2oz) sugar
* 200ml (7 fl oz) double cream
* 50g (2oz) butter
* 75g (3oz) pecan nuts, roughly chopped
* 50g (2oz) dried cranberries
* 1tsp vanilla extract

1) Butter a 20cm (8in) square tin. Put the sugar, cream and butter in a pain and heat, stirring, until the butter has melted and the sugar dissolved. Bring to the boil and boil gently until the mixture reaches 238°C (118°F) on a sugar thermometer) or drop a spoonful into a glass of cold water - it should form a soft, sticky ball).

2) Remove the pan from the heat and stir in nuts, cranberries and vanilla until it thickens. Tip into the tin, smooth down and leave to cool. Cut into bitesize pieces and store in an airtight container.

current mood: tired

(3 comments | comment on this)

Thursday, December 15th, 2005
9:04 pm - Basic Roast Blueprint


Basic Roast Blueprint

2 cups protein stuff: (kidney beans, lentils, chick peas, tofu, soy beans, sprouted beans etc)
1 cup carbohydrate (dried bread crumbs, cooked rice, etc)
1/2 cup chopped or ground nuts (raw peanuts, cashews, almonds, walnuts, etc)
1 cup liquid (water, tomato juice, vegetable stock, etc)
1/4 teaspoon basil
2 tablespoons vegetable oil

Mix together and bung in a greased loaf pan.
Cook for 45 minutes at 230 degrees C

Serve with onion gravy. Lovely!

I make mine with gluten free breadcrumbs, so it is gluten free and vegan. I use up whatever I have lying around that fits the criteria in the recipe and haven't had a bad one yet.

edit: I just put all the dry ingredients into a food processor to chop them up and then add the liquid.

(6 comments | comment on this)

Monday, December 12th, 2005
9:17 pm - Pretend Chicken Pie


This recipe came from yokospungeon via lizmopuddy  but originally came from Johnnydsgirl, so thank you :o)  I made it today and the troops thoroughly enjoyed it! I did really want to make the veggie version but they didnt have any Quorn at the supermarket..... Can you beleive that!!!!????

1 packet puff pastry - 1 packet of Ouorn peices (or 4 chicken breasts chopped)- 1 onion - 50g frozen peas - 40z mushrooms - 1 clove garlic - 1 red pepper - 1 green pepper - 25g flour - 25g butter - 125ml milk - 125ml stock - pinch of mustard powder - fresh parsley - beaten egg for glaze

  • Preheat oven to 220C
  • Fry Quorn/Chicken peices in butter (i used olive oil) and set aside
  • Fry onions, peppers and garlic (i roughly chopped all these)
  • Add mushrooms and cook over a low heat
  • Add flour and cook for 2 mins
  • Add milk and stock slowly, stirring continuously.  Bring to the boil
  • Add Quorn/Chicken and simmer for 5 minutes
  • Add peas, mustard and parsley.
  • Transfer to a shallow casserole dish and top with a pastry lid.  Brush with the egg
  • Cook in the oven for 30 minutes or until the pastry is cooked through and golden.

I must say, im not known for following recipes exactly so for mine, firstly i had to double the quantities (as i was feeding 6) and i used a teaspoon of mustard powder.  I dont like green peppers so i added small fresh broccoli florets instead..... Heres the result......

It was delicious!!!!! I served it with a vegetable selection and roast potatoes......

current mood: full

(comment on this)

Sunday, December 4th, 2005
8:25 pm - Eva Eadle Soup


I got this recipe from a lady called Andrea on the OU Food Conference.... She says " In my family we have a soup we call Eva Eadle, named after the woman who showed my mother how to make it.  She was a Jew who escaped Nazi Germany during the war. Like all good peasant foods the basic recipe is infinitely variable but the basics are below. Its served withj dumplings in pasta size bowls and sprinkled with cheese."

Lean Red Meat (cut into small peices) -- A little Smoked Ham/Bacon (optional) -- Green Pepper (or half each of green and red) -- Carrot -- Celery -- Onion -- Mushrooms -- Fine sliced Leafy Green Vegetable (what ever is in season) -- 2 or 3 Cloves Garlic -- Italian Herbs -- Paprika -- Tomato Puree -- 2 stock cubes (or home made stock)

Use a large saucepan with a lid (i used my slow cooker).  Put in all the ingredients except the leafy green vege and top up with 2 pints water (i must admit i basically did this by trial & error, ended up with 3 pints of water, 4 stock cubes, using the smoked bacon and Dried Mixed Herbs).  Bring to the boil then turn the heat down and simmer with the lid on for 30-45 minutes.  Stir occasionally.  Top up with more water if necessary.

Make dumplings according to recipe on suet pack and add any of the following before adding water: Finely chopped onion -- finely chopped ham/bacon -- Herbs.

Add the green vege to the soup and then place the dumplings on top.  Replace the lid and cook for further 20 minutes until dumplings have cooked.

Serve after grating cheese on top with some warm bread. And as Andrea says...... "Loosen belt or top button." lol

I'm afraid that by the time i was able to take this pic all the dumplings had gone and so had most of the soup!

current mood: full

(comment on this)

Saturday, December 3rd, 2005
9:09 pm - Fricadelles In Tomato Sauce


If anyone knows why these are Fricadelles and not just "meat balls" i'd love to know lol.  I made them last night and they went down really well, even with the kids! I served mine with tagliatelle, a side salad and crusty warm baked rolls.

3lb Minced Veal (or 50/50 beef and pork) -- 8oz Pork Fat Minced -- 2 Medium Onions finely chopped (i grated mine) -- 2 teaspoons chopped thyme -- 12oz Breadcrumbs -- 1 teaspoon Paprika -- salt & pepper -- water -- little floour -- oil for frying -- 3 tablespoons Double Cream -- 1 small carton of Natural Plain Yoghurt

Your own recipe tomato sauce or shop bought one (i used Tesco's fresh tomato sauce for pasta)

Put the meat, fat, onion, thyme, breadcrumbs and paprika in a large bowl and mix.  This can be done in a food processor with the bread hook but i found it very theraputic doing it with my hands.  You will need to work in some cold water to keep the mixture moist and season with salt and pepper.  Shape the mixture into balls the size of a walnut and roll lightly in some flour.

Fry in a little oil to brown.  Drain on kitchen paper and transfer to a shallow casserole dish.

When all the Fricadelles have been browned and are in the casserole dish pour over tomato sauce, enough to cover them.  Bake in the oven for 30 minutes at 350F or Gas Mark 4.

Just before serving mix together cream and yoghurt, spoon over the Fricadelles in the sauce and shake dish gently.

NOTE:  The Fricadelles can be prepared the night before and placed in  container in the fridge whilst still uncooked.

current mood: busy

(2 comments | comment on this)

Friday, December 2nd, 2005
2:19 pm - Well, Here It Is!

Welcome to uk_cooks......day 1 :o)

Just gunna have a little fiddle with the layout etc and then we'll be ready to go!

current mood: excited

(comment on this)

> top of page