Recipes, home grown goodness, BBQing and food stuff
-
-
-
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo stick with what works. BBQ looks amazing.
We're having a 'halfway' party today. Croissants (done), charcoal chicken and then a cake, and then may watch a bit of Midway to keep the dad jokes moving.
All by lunchtime? Well done.
-
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo stick with what works. BBQ looks amazing.
We're having a 'halfway' party today. Croissants (done), charcoal chicken and then a cake, and then may watch a bit of Midway to keep the dad jokes moving.
All by lunchtime? Well done.
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Breakfast.
I'm going to finish fat, fit and happy
Superb!! They look amazing. I can't bake for toffee so don't even bother trying.
Did you make those from scratch? I'm impressed!
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Breakfast.
I'm going to finish fat, fit and happy
Superb!! They look amazing. I can't bake for toffee so don't even bother trying.
Did you make those from scratch? I'm impressed!
My wife did after I expressed my intent to
Long story behind it, but they were really tasty and not that hard. -
@Crucial said in Lockdown Check In:
BTW it isn't me posting pictures of buttery, glazed croissants or slow cooked shoulders.
I have been eating quite healthily (so far). Snacks to a minimum. Basing meals around whatever fresh veg needs eating up so as not to waste anything... got to make up for the extra beer consumption some how.
There was one piggy item produced the other day, more as an experiment on technique but it was bloody nice. Will move over to the food thread with the recipe....
to continue this without thread diverging too much.
Was clearing through some stuff and found a receipt for a meal about a year ago in Cornwall. I'm not often a dessert eater but was talked into having a 'Lemon Posset' which was delicious. Have always meant to check how it is made as it is basically a very silky, set mixture of lemon juice and cream with no stabiliser like flour or gelatine.
I thought it may be quite tricky due to the mixture of cream and acid but was surprisingly easy and looked in no danger of curdling.Now for the heart attack in a small package - this will only make two small desserts
300ml double cream (I used Lewis Road)
90g Caster Sugar
100ml freshly squeezed lemon juice
Zest of one lemonIn one pot bring cream and zest slowly to the boil - careful as it will boil over easily
At the same time heat lemon juice and sugar together to dissolve sugar completely. Just a simple syrup, don't overheat.
Add one to the other and hold just above simmer for a few minutes (probably depends on pot size/surface area) to reduce by about a quarter.
Pour through fine sieve into jug to remove zest then pour into serving containers - they only need to be about 150-175 ml so a small ramekin, glass, jar or teacup will work.
Leave aside to cool before covering and putting in fridge to set.
Berries on top (Blueberries go nice)So kind of like very sweet and lemony reduced cream.
-
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Breakfast.
I'm going to finish fat, fit and happy
Superb!! They look amazing. I can't bake for toffee so don't even bother trying.
Did you make those from scratch? I'm impressed!
My wife did after I expressed my intent to
Long story behind it, but they were really tasty and not that hard.I would ask for the recipe, but those are the last thing I need in my diet right now. So far I'm pretty healthy before falling (happily) off the cliff at midday everyday
-
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Lockdown Check In:
BTW it isn't me posting pictures of buttery, glazed croissants or slow cooked shoulders.
I have been eating quite healthily (so far). Snacks to a minimum. Basing meals around whatever fresh veg needs eating up so as not to waste anything... got to make up for the extra beer consumption some how.
There was one piggy item produced the other day, more as an experiment on technique but it was bloody nice. Will move over to the food thread with the recipe....
to continue this without thread diverging too much.
Was clearing through some stuff and found a receipt for a meal about a year ago in Cornwall. I'm not often a dessert eater but was talked into having a 'Lemon Posset' which was delicious. Have always meant to check how it is made as it is basically a very silky, set mixture of lemon juice and cream with no stabiliser like flour or gelatine.
I thought it may be quite tricky due to the mixture of cream and acid but was surprisingly easy and looked in no danger of curdling.Now for the heart attack in a small package - this will only make two small desserts
300ml double cream (I used Lewis Road)
125g Caster Sugar
100ml freshly squeezed lemon juice
Zest of one lemonIn one pot bring cream and zest slowly to the boil - careful as it will boil over easily
At the same time heat lemon juice and sugar together to dissolve sugar completely. Just a simple syrup, don't overheat.
Add one to the other and hold just above simmer for a few minutes (probably depends on pot size/surface area) to reduce by about a quarter.
Pour through fine sieve into jug to remove zest then pour into serving containers - they only need to be about 150-175 ml so a small ramekin, glass, jar or teacup will work.
Leave aside to cool before covering and putting in fridge to set.
Berries on top (Blueberries go nice)So kind of like very sweet and lemony reduced cream.
I love you man!
-
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial seriously though, that is perfectly explained to a person who loves to cook but can't really do the flash harry stuff. Mrs Hooroo loves lemon flavoured anything.
I am going to do those tonight for dessert.
Check my post again on the recipe. I just realised that in going off my notes I had forgotten the adjustment on the sugar from the recipe I found.
Basically I adjusted to a standard small bottle of cream. -
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial seriously though, that is perfectly explained to a person who loves to cook but can't really do the flash harry stuff. Mrs Hooroo loves lemon flavoured anything.
I am going to do those tonight for dessert.
Check my post again on the recipe. I just realised that in going off my notes I had forgotten the adjustment on the sugar from the recipe I found.
Basically I adjusted to a standard small bottle of cream.Roger that! Cheers
-
-
-
Team - am making this tonight or tomorrow. Calls for Flank Steak. Cant find any. What's a close equivalent I can get from the supermarket?
Sichuan Boiled Beef (水煮牛肉 - Shuizhu Niurou)
Excited really isn’t a strong enough word to describe how thrilled I am to share this Sichuan Boiled Beef recipe with all of you! “Ecstatic" and "triumphant" might do a better job. It’s a great dish
-
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Team - am making this tonight or tomorrow. Calls for Flank Steak. Cant find any. What's a close equivalent I can get from the supermarket?
Sichuan Boiled Beef (水煮牛肉 - Shuizhu Niurou)
Excited really isn’t a strong enough word to describe how thrilled I am to share this Sichuan Boiled Beef recipe with all of you! “Ecstatic" and "triumphant" might do a better job. It’s a great dish
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Team - am making this tonight or tomorrow. Calls for Flank Steak. Cant find any. What's a close equivalent I can get from the supermarket?
I'd suggest skirt steak? We use it a lot in asian cooking, it is perfect for flash stir frying. If you still can't get that I reckon rump would be okay, just slice the meat really thin
