sixbeforelunch: joan watson, no text (elementary - joan)
[personal profile] sixbeforelunch
I got this idea from a Gwyneth Paltrow cookbook, and while I doubt my Publix pita bread would meet with her approval, it's a really good idea. I can think of all sorts of modifications. Next time if I feel like getting fancy, I may try adding some shredded chicken and spinach.

Pita Pizza

Read more... )
mathsnerd: (Default)
[personal profile] mathsnerd
Soooo.... I got a recipe for scones from my shrink. And I tried them, and they were good, but not spectacular. They didn't rise enough. And then I tried a recipe online, and it was nice, but a heck of a lot of involvement. They wanted buttermilk (Sheesh!). That's not standard stuff in German stores. So I made my own recipe, that you can make in continental Europe with ingredients from any standard discounter: Aldi, Penny, Lidl. They taste just like the Real Thing (tm).

Scones(for 1 to 2 People - can easily double for 4)
250 g Flour (1 cup and 1 heaping Tablespoon)
40 g Sugar (4 level Tablespoons)
125 g Plain yoghurt (approx. 1 individual portioned container)
60 g Butter (1/4 cup)
4 level Teaspoons Baking Powder

Let the butter stand until it's soft - in my kitchen it takes about an hour, but I don't check it that often. Add all the other ingredients and combine with a clean hand until the dough just comes together. Roll out on a floured surface to 2,5 cm (1 inch) thick and cut out rounds with a large drinking glass (5-6 cm diametre, 2-2,5 inch). Bake at 170°C/340°F fan-assist, 190°C/375°F regular oven, for 15 minutes until golden brown and smelling heavenly.

Serve with butter and marmelade, or clotted cream and marmelade (or if you can't get clotted cream, whipped cream is a sad substitute).

Guten Appetit!

ETA: If you can't eat them all the day of, heat them even two-three days later at 100°C/210°F for ten minutes until warm and delicious again.
highlyeccentric: Dessert first - pudding in a teacup (Dessert first)
[personal profile] highlyeccentric
Courtesy of the Family Circle Kids' Cookbook lo these many moons ago:

150 grams of chocolate (usually dark), chopped
400 grams condensed milk
100 grams white marshmallows, diced into small bits

Microwave the chocolate for 1 min on medium & stir. Add condensed milk. Zap for another minute & stir. Add marshmallows. Continue zapping & stirring until it's all smooth.

Now, recipe says to serve hot or cold on ice-cream. I usually (read: at parties in my teens) serve with marshmallows and fruit, as a fondue or dipping sauce.
sid: (cooking Whisk)
[personal profile] sid
15 ounce can chickpeas (garbanzos), drained, rinsed
1 medium yellow onion, chopped
8 ounce can no-salt-added tomato sauce
1 Tbsp curry powder
1 tsp cumin
1/4 tsp cayenne pepper or to taste (if you have wussy tastebuds like mine you'll want to start with less)

Wow, this is simple but good! read more )
highlyeccentric: Dessert first - pudding in a teacup (Dessert first)
[personal profile] highlyeccentric
So today I had an attack of the intricate-baking-adventures, and in the process I think I invented a minor deity. Seriously, these cupcakes are unbelievable.

Somewhere in the dim dark origins of this recipe is a Chocolate Fudge Cake recipe from In the Kitchen.

Accessibility, dietary and equipment notes )

On to the cupcakes! )

Pictures over on my DW if anyone wants to see the finished product. :)
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
I'm currently having a bit of a mania for cookbooks, and have ordered a few new ones - but until they get here, I decided to make inroads into some of my older and more neglected books. This Sesame Pepper Chicken is the result of some creative license applied to a book I've had for a good five years now.

Accessibility notes / common dietary notes )

Ingredients )

What you do with them )

Thai curry

Feb. 17th, 2011 09:38 pm
sofiaviolet: drawing of three violets and three leaves (Default)
[personal profile] sofiaviolet
I am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.

Thai curry

Ingredients (per serving)

  • ½ can (approx. 7 oz) coconut milk
  • 0 to 6 birdseye chili peppers or similar, according to taste (I use 4)
  • dried basil, lots
  • fish sauce
  • ½ to ¾ tbsp curry paste
  • one chicken breast fillet or one half boneless thigh, sliced
  • red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced
  • ½ to 1 cups rice

  • Directions

    1. Possibly begin making rice.
    2. Coconut milk in saucepan of appropriate size.
    3. Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
    4. Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
    5. You should probably make the rice here if you didn't earlier.
    6. Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
    7. About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
    8. Serve and eat.

    I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine).
    silvercaladan: (read)
    [personal profile] silvercaladan
    For lunch today, my roommate ate one of those cardboard containers of instant beef ramen. Less than a dollar for the entire crate! I took one look at his meal and decided I didn't want to turn myself into dried meat from the ridiculous salt content. 

    So, I made this:

    Its got some ingredients I wouldn't have expected, and the version I made was a little bit different, but mmmmm so good.

    Recopied from the link, with my additions... )
    herlander_refugee: My tattoo'd back to the world (Default)
    [personal profile] herlander_refugee
    Ok, let's get the curiousity party started!

    First, the cake which is egg and dairy free! I was given this recipe over 20 years ago and it is fast, easy, and delicious as it came to me---it works pretty decently with gluten free flour mixtures, too. It molds nicely for fancy cakes, too!

    I made a chocolate version of this cake (but the pic has vanished) using the recipe I think should be called Miracle Cake, Not Crazy )

    And now, for the texture of cornbread without the corn! I buy hulled millet at the grocery bulk foods department. I do have a small kitchen grain mill, but to be honest, I rarely use it. The millet stays fresh better whole, so I grind it by the recipe....with the ordinary little cheapo coffee mill I keep for spice grinding. I use the sort that you take the lid off the top and can see the little blade. I do it in two batches to have enough for the recipe. And the nice thing is, it is easy to select the coarseness or fineness of the meal! (I've included dairy free options in parens)
    Corn-less Bread )
    jenett: Big and Little Dipper constellations on a blue watercolor background (Default)
    [personal profile] jenett
    I avidly follow the Smitten Kitchen food blog, and she recently posted a recipe I knew I had to try - kale chips.

    Recipe! )
    karohemd: (Chef)
    [personal profile] karohemd
    Another quick and simple pasta recipe. Rich, creamy and wholesome, perfect for a dreary February evening (it's nasty and wet outside).

    Recipe and photo )


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