Good Food - Photos & Recipes

RichardM

Tonight I made a sticky date self saucing pudding. Made two puddings, but could have made 3-4 from the batch 🙂 100g water 100g dates 50g butter, melted 100g brown sugar 100g flour 1/2t bicarb soda 1/2t cocoa 2 eggs, whisked 1t baking powder 150g brown sugar - extra 250mL boiling water Boil dates in water until soft (around 4 minutes). Take off heat, and stir in bicarbonate of soda. Allow to cool for a few minutes. Add butter, flour, sugar, cocoa, baking powder, cocoa and eggs. Mix with a spoon until just combined (do not overwork). Divide mix into 2-3 ramekins, sprinkle brown sugar over the top, then pour boiling water over the top. Place into 180 degree oven covered in foil for the first 15 minutes. Remove foil, and cook until a skewer comes out clean at the edges, but still a bit dirty in the middle. Eat with ice cream or custard or some other deliciously devilish concoction of fat/sugar/alcohol. OM NOM NOM NOM NOM.

galumay

RICK'S SEEKRIT BALSAMIC CHOOK. 6 chicken thighs (bone in, skin on) 3 or 4 spuds cut up into fairly small pieces (bite sized) 2 medium red onions, or 6 shallots cut into similar sized pieces 6 garlic cloves fresh thyme sprigs 1/4 cup balsamic vinegar 2 tablespoons olive oil 2 teaspoons brown sugar 250g cherry tomatoes Put potato in baking dish with a sploosh of olive oil and bake in a 220deg oven for about 15 minutes. Chuck chook, onion, garlic, tomatoes and thyme in. Whisk vinegar, oil and sugar in a jug until sugar has dissolved. Drizzle over chook and vegies mixture. Season. Bake for 40-50 minutes. Serve with cous cous or rice if you wish. Substitute pork for the chook for a different flavour. Quick, easy, tasty & looks great too!

Thundergod

Here's an early effort of mine. Olive Penguins. Two olives Feta cheese Carrot slice Toothpick The part I like best is that when you cut the little triangle out to make the feet, that piece becomes the beak (no waste).

Kelsey

galumay wrote:

RICK'S SEEKRIT BALSAMIC CHOOK. 6 chicken thighs (bone in, skin on) 3 or 4 spuds cut up into fairly small pieces (bite sized) 2 medium red onions, or 6 shallots cut into similar sized pieces 6 garlic cloves fresh thyme sprigs 1/4 cup balsamic vinegar 2 tablespoons olive oil 2 teaspoons brown sugar 250g cherry tomatoes Put potato in baking dish with a sploosh of olive oil and bake in a 220deg oven for about 15 minutes. Chuck chook, onion, garlic, tomatoes and thyme in. Whisk vinegar, oil and sugar in a jug until sugar has dissolved. Drizzle over chook and vegies mixture. Season. Bake for 40-50 minutes. Serve with cous cous or rice if you wish. Substitute pork for the chook for a different flavour. Quick, easy, tasty & looks great too!

Galumay, I'm making this one tonight!

Kelsey

'Twas a success! Easy recipe, went down very well with my folks.

Koffee_Kosmo

As a follow on from the beer thread We are entertaining some VIP people next Sunday Requesting some special lemon based marinades would be appreciated just to Why lemon - because we like it a lot and is great for our style of BBQ (see Video of my Cyprus Grill) Meat to be used is Lamb & Chicken http://www.youtube.com/watch?v=pG4JJN0HIlw Although I have several special marinades of my own ? it doesn't hurt to compare with others Now if a non lemon marinade in your mind will knock the socks off a skeleton then I want it posted >😃 Much Appreciated KK

derrilex

So what time do we all turn up KK 😛 😛

RichardM

I have no lemon marinades, but at KK's request, I came up with a marinade the other night. It contained the following, but it was purely a taste based thing, so quantites may be WAY out. USE YOUR TASTE and repost with refined quantites please: 1/4 cup rice wine vinegar 1/4 cup red wine (I used Cab Sav) 2T Palm Sugar 2t Grated Ginger 2 cloves garlic 1/2 diced onion 1/4 cup light soy sauce 1 birds eye chilli 1/2t Chinese five spice 1T honey The taste I was going for was kind of like char sui. It will be quite salty, as it was done for char grilling. Reduce soy sauce a bit if you want less salty, or increase the palm sugar, but as I said, you will need to taste this and adjust with your tasting skills.

beanflying

On Gourmet BBQ's I made a batch of these today. Makes a great tasting Vego alternate for a BBQ or as a way to sneak some Vege's into one. Last time I made these for a Vego the Meat eating crowd nearly ate the lot. Carrot Fritters (based roughly on an Indian recipe and tweaked from Stephanie A's book) 2 Cups of Grated Carrot more or less will only vary texture. 5 or 6 Spring onions finely chopped, some red onion would also be ok. 1 cup of flour. I have been using a 1/2 and 1/2 mix of Besan (chickpea) and Plain flours. 1/2 a stubbie of beer. Light beers seem to make a lighter batter but full strength is fine (avoid heavy flavoured) 1-2 eggs (if they are vegan there is alternates) Salt if you need or want it but I don't 2 tsp ground Cumin 2 tsp ground Coriander 3/4-1 tsp ground Turmeric 1/3 tsp Cayenne Pepper ** If you haven't used it before or often careful it's hot ** Sift all the dry ingredients into a bowl. Beat the egg well and add the beer to it. Pour over the top of the dry ingredients and mix well. Add the Carrot and Onions and combine. Shallow fry in oil is fine or on the BBQ. Watch out you don't make them to thick or they won't cook through the center. 3-5 minutes and serve with a spicy chutney or salsa. [attachimg=1]

beanflying

Did a little bread making while watching the footy this afternoon. The Bread was much more satisfying 🙁 No fuss bread. Wholemeal/white 75/25% for a very tasty bread (500g total). Straight instant yeast (2 pkts), salt and water (380ml) kneed leave rise for an hour. 30 minutes for the rolls and 40 for the loaf at 210degrees. [attachimg=1]

shape_shifter

Quick no cook raspberry ice cream receipe for UNM 🙂 The original recipe comes from the Breville manual for the ice cream maker and I just changed the amounts and put vanilla paste in instead of vanilla extract. I only need 700ml for the ice cream maker. 250ml heavy pouring milk 170ml whole milk 180ml sweetened condensed milk 1 teaspoon vanilla paste 100ml of crushed raspberries

galumay

This is an amazing, simple tomato sauce recipe for pasta, taught to me by an old Italian grandmother when we stayed in Tuscany for a couple of months, its incredibly simple, delicious and a base for so many other things, try it with some fresh pasta just as it is written, with no extras. Kids love it, adults drool over it, trust me, once you have tried it you will make it regularly! http://dl.dropbox.com/u/950720/Secret%20Tomato%20Sauce.pdf

Brett_H

Gal, that is really simple but a winner. I bet it makes a winning parmigiana! I haven't used that particular technique but will give it a go.

galumay

Ravioli using the tomato sauce above, http://www.galumay.com.au/?p=741

Koffee_Kosmo

This recipe is a family invention - specifically by my mother So this the first time that this family recipe has been released to the public Eaten in many ways 1) Appetiser 2) A stand alone side dish 3) As part of the vegetable component to a plate 4) Can be eaten hot or cold 5) Great in sandwiches Particularly nice with meat It uses two main ingredients YES you read right 2 ingredients + oil & salt Ingredients: Red Capsicum Size large & on the ripe side -- one to two capsicums per person Feta Cheese - must be sheep's milk ( Generally a product of Bulgaria ) Method: Cut capsicum into rough cubes 30 mm to 40 mm Place cubed capsicum in a frypan and cover with water Add a couple of pinches of salt or to taste Start to boil them in the frypan until all water is boiled off leaving an almost dry frypan ( but ensure the ensure the capsicums are soft ) If capsicums are not soft add more water as required and continue to boil until soft Next add a little oil and fry until the capsicums a soft and a little brown on the edges Dish the capsicums onto plates Add a generous amount crumbled feta cheese on top The feta cheese can also be mixed to the capsicums in a bowl prior to serving That's it Now I need people to test it and tell me if its any good KK

RichardM

Today the wife made me some biscuits. She modified a recipe, and it turned out really well. These are a biscuit that have a dry/cakey kind of consistency that are great with a coffee: Ingredients: 175g butter 115g icing sugar 2 egg whites 200g plain flour 50g cocoa 50g cornflour 90mL espresso Beat butter, sugar and egg whites until pale and fluffy. Fold in remaining ingredients. Wrap in glad wrap in a roll and place in the fridge for an hour or so. Unwrap, cut into half centimetre slices, and bake 10-15 minutes at 160 degrees.

RichardM

Today I made wontons for the first time. Wonton Wrappers: 2 1/2 cups flour 2 eggs water 2T oil 1/4t salt Mix with hands, and knead until soft, smooth and pliable (about 5-8 minutes), adding water as required. Run through pasta maker until almost as thin as it can go. Use cookie cutter to make into circles. Filling (all quantities were simply to taste, so kind of guessing) 1 T grated Ginger Pork mince 1 onion 2 shallots soy sauce 1t chinese 5 spice 2 eggs Fry off all filling ingredients except eggs together, adding soy sauce to taste. Put in food processor with two eggs once cooled. Put 1T filling in each wrapper, and fold, pressing down and folding over edges. Fry each wonton in a mixture of sesame and general purpose oil for 1-2 minutes. Add 2 cups chicken stock, and add soy sauce to taste. Add some bok choi or other asian greens, and put lid on for another two minutes. Serve:

Koffee_Kosmo

This recipe is of a simple Pumpkin Soup Koffee Kosmo style of course :angel: Our recipe is 1 - Whole Jap pumpkin 1 - Small gold sweet potato (about 100 mm long) 3 - Potatoes (med) 3 - Onions (med) 3 - Chicken Stock Cubes or equivalent 600ml - Thickened Cream Water to cover and boil Salt and Pepper to taste Preparation Peel all the vegetables and roughly cut into small cubes ect [attach=1] Place them in a pot and cover with water Then place on hotplate and bring to boil [attach=2] Afterwards slow heat to simmer until the vegetables are very soft and falling apart Switch off heat and let it cool to room temperature naturally Get yourself a stick blender and blend it all into a thick liquid if it needs water add it in trickle amounts Now you can blend in the cream and season with salt and pepper to taste Serve and enjoy :thumb: [attach=3] [attach=4] [attach=5] KK

Ratrodzcafe

Some great looking food there but how about something to wash it all down, coffee inspired of course. For the ultimate Espresso Martini with an Irish twist I bet you can't find better🙂 You're gonna need, Boston shaker Large martini glasses(16oz) An Irish sized measure(35.5ml) Sugar syrup(equal parts water and sugar boiled a little) Brown sugar Vanilla vodka(Absolute,stolli,home infused etc) Kahuna works well but Tia Maria works too Baileys(Irish twist🙂 2 shots of your favourite espresso Cream Ice Firstly is the glass prep,a little sugar syrup around the rim of the glass then dipped in brown sugar. The 2 shots of espresso go into the tin of the shaker and stand it in some ice(chills it in a minutes and doesn't dilute it). 1 shot(35.5ml) of vanilla vodka and the same of Kahlua go into the glass side of the shaker. Add some ice to the mix and pour the espresso in and shake(don't go too crazy,the idea is to chill everything not water it down) Strain into the glass/glasses and empty the shaker but don't rinse it yet. Add a little baileys and cream and shake a little. You should have a baileys coffee flavoured cream that will float on top. Shouldn't take more than a few minutes and works equally well either before or after a meal! Rrc

galumay

ice cream & sorbet, http://www.galumay.com.au/?p=819

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