Just Recipes!
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ditzeeblonde
Call me Linzi...
Chilli's help yr metabolism work faster apparently!
Seraphine
Full Member
Seraphine's Sweet Cheese Omelette
3 or 4 eggs, beaten
olive oil for pan
3 dollops of full fat cream cheese
2 slices of cheddar (or your cheese of choice)
Splenda to taste
Beat the eggs and add a bit of Splenda to the egg mix. Heat olive oil in large frying pan, and pour egg mix in. Swirl the pan until all the egg mix has stopped looking "wet" on the top.
Add cheese and cream cheese to one side of the pan. Fold egg over.
Tastes like a cheesecake omelette! Add more Splenda if you want something really sweet, or try some of the flavoured syrups if you've got them. Eggs don't have to be savoury, and it can be a nice change if you are tired of "bacon and eggs, eggs and bacon...."
I eat these most days, particularly in the morning when I still wake up looking for something sweet. Splenda doesn't stall me, but if it bothers you, one of the other sweeteners or Stevia might work better.
YUM!
3 or 4 eggs, beaten
olive oil for pan
3 dollops of full fat cream cheese
2 slices of cheddar (or your cheese of choice)
Splenda to taste
Beat the eggs and add a bit of Splenda to the egg mix. Heat olive oil in large frying pan, and pour egg mix in. Swirl the pan until all the egg mix has stopped looking "wet" on the top.
Add cheese and cream cheese to one side of the pan. Fold egg over.
Tastes like a cheesecake omelette! Add more Splenda if you want something really sweet, or try some of the flavoured syrups if you've got them. Eggs don't have to be savoury, and it can be a nice change if you are tired of "bacon and eggs, eggs and bacon...."
I eat these most days, particularly in the morning when I still wake up looking for something sweet. Splenda doesn't stall me, but if it bothers you, one of the other sweeteners or Stevia might work better.
YUM!
Zimara
Yummy mummy to be!
Thanks Steve, it was lush!
StephenP
Mines a V&T Please
Karahi Paneer with Peppers (Capsicums)
Ingredients
(Serves 4-6)
6 tbs. vegetable oil
1½ tsp. cumin seeds
1 small-medium onion, cut into 1” cubes
3-4 green chillies, pierced with the tip of a knife
2 garlic cloves, peeled and made into a paste
12g ginger, peeled weight made into a paste (around 2 scant) or finely chopped
3 small tomatoes, blended until smooth or chopped
1/3 tsp. turmeric powder
¼-1/2 tsp. red chilli powder
3 tsp. coriander powder
¾ tsp. cumin powder
1 tsp. garam masala
½ each small green and red pepper (capsicum), cut into 1” cubes
300g paneer, made from 2-2½ litres milk (see recipe), cut onto 1” cubes
Salt to taste
2-3 tbs. single cream
Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have darkened and are aromatic. Add the ginger and garlic paste and gently sauté for 1 minute or until the garlic smells cooked. Add the onions and green chillies; saute for 1 minute.
Add the pureed tomatoes, all the spices and season; cook over a high heat, stirring often until the mixture is cooked and releases some oil back into the pan, around 10-15 minutes. Taste, the flavours should be harmonious.
Stir in the paneer, peppers (capsicum) and a good splash of water from the kettle. Cook for 3-4 minutes or until the pepper (capsicum) is crisp tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust seasoning and serve.
Ingredients
(Serves 4-6)
6 tbs. vegetable oil
1½ tsp. cumin seeds
1 small-medium onion, cut into 1” cubes
3-4 green chillies, pierced with the tip of a knife
2 garlic cloves, peeled and made into a paste
12g ginger, peeled weight made into a paste (around 2 scant) or finely chopped
3 small tomatoes, blended until smooth or chopped
1/3 tsp. turmeric powder
¼-1/2 tsp. red chilli powder
3 tsp. coriander powder
¾ tsp. cumin powder
1 tsp. garam masala
½ each small green and red pepper (capsicum), cut into 1” cubes
300g paneer, made from 2-2½ litres milk (see recipe), cut onto 1” cubes
Salt to taste
2-3 tbs. single cream
Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have darkened and are aromatic. Add the ginger and garlic paste and gently sauté for 1 minute or until the garlic smells cooked. Add the onions and green chillies; saute for 1 minute.
Add the pureed tomatoes, all the spices and season; cook over a high heat, stirring often until the mixture is cooked and releases some oil back into the pan, around 10-15 minutes. Taste, the flavours should be harmonious.
Stir in the paneer, peppers (capsicum) and a good splash of water from the kettle. Cook for 3-4 minutes or until the pepper (capsicum) is crisp tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust seasoning and serve.
ditzeeblonde
Call me Linzi...
Ooooh that sounds lush Ste... I had paneer khadi last night! I lurve my curries! x
ladyfelsham
Back to SW again
Slow cooker recipes
I've been trying out slow cooker recipes, and as threatened earlier, here are the results.
Note - I don't put salt or onion in anything, so you may well want to add those.
Jim's Chicken Paprikash (on this sticky but worth repeating)
8 chicken pieces
2 tblsp paprika
2 tblsp butter/olive oil
2 celery stalks, chopped
1/4 cup chicken stock
1. Fry chicken
2. Throw in pot and cook on low for 4 hours.
Verdict - 4 star, really lovely
Moroccan chicken
4 chicken pieces
1 tsp cinnamon
1 tsp ginger
4 preserved lemons, quartered (come in jars, find it in World Foods section of the supermarket)
Handful of black olives
1. Fry chicken
2. Add to pot with juices
3. Add spices and lemons
4. Pour cold water over mixture until the pot is half full
5. Cook on low for 6-8 hours
6. Add olives 15 minutes before serving.
Verdict - quite tasty but I didn't fry the chicken first and think that would be nicer. Maybe not cook so long either?
Persian chicken
8 chicken pieces
1 tsp turmeric
1 tsp paprika
4 cloves
2 tsp ginger
500ml chicken stock
Handful spinach
1. Mix turmeric and paprika and rub into chicken, then fry until browned
2. Put in pot, add stock and other spices
3. Cook on low for 6-8 hours
4. Add spinach, cook for another 30 minutes
Verdict - very nice, will do again
Beef and ale stew
500g casserole meat, cubed
Big handful mushrooms
1 celery stalk, chopped
1 tblsp dried thyme
2 bay leaves
1 tblspn tomato puree
300ml ale
1. Brown meat
2. Add everything to pot
3. Cook on low for 6 hours
Verdict - nice, but could do with more flavour.
I used Gia sundried tomato puree, it was the lowest in carbs I could find, 0.5g per 100g.
Pork cassoulet
500g pork chops or belly pork - or mixture of both
2 garlic cloves
Can tomatoes
200ml red wine
100ml chicken stock
2 tsp Dijon mustard
125g chorizo sausage
Bouquet garni
1. Fry pork
2. Add garlic, wine, tomato, stock, mustard and chorizo
3. Add to pot with bouquet garni
4. Cook on low for 8-9 hours.
Verdict - gorgeous! And the left over stock made a very potent and flavoursome soup
To come...
- Moroccan chicken 2 - with cider and tarragon
- Chicken korma
- Spiced lamb pilaf
- Lamb daube - with wine and streaky bacon
- Lamb tagine
- Chunky chilli - with cocoa powder...interesting
- Burgundy beef
- Flutter's beef goulash
Enjoy!
Susie x
I've been trying out slow cooker recipes, and as threatened earlier, here are the results.
Note - I don't put salt or onion in anything, so you may well want to add those.
Jim's Chicken Paprikash (on this sticky but worth repeating)
8 chicken pieces
2 tblsp paprika
2 tblsp butter/olive oil
2 celery stalks, chopped
1/4 cup chicken stock
1. Fry chicken
2. Throw in pot and cook on low for 4 hours.
Verdict - 4 star, really lovely
Moroccan chicken
4 chicken pieces
1 tsp cinnamon
1 tsp ginger
4 preserved lemons, quartered (come in jars, find it in World Foods section of the supermarket)
Handful of black olives
1. Fry chicken
2. Add to pot with juices
3. Add spices and lemons
4. Pour cold water over mixture until the pot is half full
5. Cook on low for 6-8 hours
6. Add olives 15 minutes before serving.
Verdict - quite tasty but I didn't fry the chicken first and think that would be nicer. Maybe not cook so long either?
Persian chicken
8 chicken pieces
1 tsp turmeric
1 tsp paprika
4 cloves
2 tsp ginger
500ml chicken stock
Handful spinach
1. Mix turmeric and paprika and rub into chicken, then fry until browned
2. Put in pot, add stock and other spices
3. Cook on low for 6-8 hours
4. Add spinach, cook for another 30 minutes
Verdict - very nice, will do again
Beef and ale stew
500g casserole meat, cubed
Big handful mushrooms
1 celery stalk, chopped
1 tblsp dried thyme
2 bay leaves
1 tblspn tomato puree
300ml ale
1. Brown meat
2. Add everything to pot
3. Cook on low for 6 hours
Verdict - nice, but could do with more flavour.
I used Gia sundried tomato puree, it was the lowest in carbs I could find, 0.5g per 100g.
Pork cassoulet
500g pork chops or belly pork - or mixture of both
2 garlic cloves
Can tomatoes
200ml red wine
100ml chicken stock
2 tsp Dijon mustard
125g chorizo sausage
Bouquet garni
1. Fry pork
2. Add garlic, wine, tomato, stock, mustard and chorizo
3. Add to pot with bouquet garni
4. Cook on low for 8-9 hours.
Verdict - gorgeous! And the left over stock made a very potent and flavoursome soup
To come...
- Moroccan chicken 2 - with cider and tarragon
- Chicken korma
- Spiced lamb pilaf
- Lamb daube - with wine and streaky bacon
- Lamb tagine
- Chunky chilli - with cocoa powder...interesting
- Burgundy beef
- Flutter's beef goulash
Enjoy!
Susie x
ditzeeblonde
Call me Linzi...
Susie they sound lush!! I'm so looking forward to having chorizo again. xx
ladyfelsham
Back to SW again
Thx guys - and please feel free to make suggestions on how they can taste better
Another cooking find - Ras El Hanout (from the World Foods section of the supermarket) - it's a powder to rub on meat or chicken, and it is lovely!
I just cooked some chicken (having a hungry day) with it. You rub olive oil on, then the powder (not too thick), then fry in oil.
Listen to the ingredients - coriander, cinnamon, ginger, lavender flowers, rose petals, black pepper, cayenne pepper, cassia, calangal, pimento, mace, nutmeg, cardamon, clove and vegetable bouillon (also says in very small print that it contains soya, gluten and celery - so a small carb content, I would have thought).
It has a kick but is yummy.
Susie x
Another cooking find - Ras El Hanout (from the World Foods section of the supermarket) - it's a powder to rub on meat or chicken, and it is lovely!
I just cooked some chicken (having a hungry day) with it. You rub olive oil on, then the powder (not too thick), then fry in oil.
Listen to the ingredients - coriander, cinnamon, ginger, lavender flowers, rose petals, black pepper, cayenne pepper, cassia, calangal, pimento, mace, nutmeg, cardamon, clove and vegetable bouillon (also says in very small print that it contains soya, gluten and celery - so a small carb content, I would have thought).
It has a kick but is yummy.
Susie x
ladyfelsham
Back to SW again
Moreish is so right Jim!
Change of dinner tonight from posted - I've made more chicken with baked goats cheese, on a bed of watercress, spinach and rocket, lemon drizzled over it - god I'm so proud of myself (the non-cook), it looks and tastes great!
I even took a picture LOL will post after dinner
Change of dinner tonight from posted - I've made more chicken with baked goats cheese, on a bed of watercress, spinach and rocket, lemon drizzled over it - god I'm so proud of myself (the non-cook), it looks and tastes great!
I even took a picture LOL will post after dinner
flutter-by-us
Silver Member
Wow thanks Nigella .... sorry Susie (though you should be nicknamed Nigella) great sounding recipes will definitely give them a go.
Thanks for taking the time to post.
Thanks for taking the time to post.
ladyfelsham
Back to SW again
dizzydelly
likes vw's!
looks yummy!!
flutter-by-us
Silver Member
LOL thx Flutter - amazing what you can do when you put your mind to it!
Hopefully I've uploaded the pics...oh yes that works (also a technological genius, not)
Left - before; right - after
Susie x
Ok now your Lady Nigella Bill Gates! x
