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Thread: Can you cook?

  1. #26
    Bimbo With A Brain! silver trophy Saz's Avatar
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    Pfffft!

    Try this one then (out of one of my cookery books)

    Choccy Blocks
    Keep a batch of these nutty gooey chocolate squares in your biscuit tin for unexpected guests or as a family treat. The rich fudge topping makes them irresistible.

    Preparation: 30 minutes
    Cooking: 40 minutes
    Cooking Temperature: 190C/375F/gas 5

    Ingredients
    Cake
    100g plain chocolate, broken into squares
    100g unsalted butter
    100g sugar
    2 eggs, beaten
    100g self-raising flour
    50g chopped walnuts and hazelnuts
    pinch of salt
    3 tbsp milk

    Icing
    40g unsalted butter
    2 tbsp cocoa, sieved
    3 tbsp double cream
    100g icing sugar, sieved

    Method
    Preheat the oven. Grease an 18cm square cake tin.

    Put chocolate in a bowl over a pan of hot water and melt. Add butter and beat together. Beat in sugar, eggs, flour, baking powder, nuts and salt. Stir in enough milk to give a dropping consistency.

    Spoon mixture into prepared tin and level surface, Bake for 30 mins (or until a skewer inserted in the centre of the cake comes out clean). Turn out onto a cooling rack and leave to cool completely.

    To make icing, melt butter in a small saucepan and stir in cocoa. Gradually stir in cream and icing sugar, beating well until the mixture is of spreading consistency.

    Spread icing over cake and lightly mark out 9 squares. Put a nut in the centre of each square and leave until icing has set. Cut into squares to serve.

    Tips
    Unsalted butter is perfect for these squares as the flavour is purer.

    Yummy!!!
    Saz: Naturally Blonde, Naturally Dizzy!
    No longer Editor of the Community Crier.

    Don't mind me, I'm having a BLONDE moment!

  2. #27
    SitePoint Wizard gold trophysilver trophy
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    By any chance, are your children called Hansel and Gretel, and you all live together in a Gingerbread house?

    Baking's never something I've tried but I'm tempted to bring some of those to the office and cause a riot.

  3. #28
    Bimbo With A Brain! silver trophy Saz's Avatar
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    No. Their names are Krisstofer and Louise and we live in a shoe-boxed sized terraced house!

    Here's another:

    Fudgy Chocolate Pudding
    You’ll love this surprise chocolate pudding. It goes in the oven with the liquid on top and when it comes out there’s a rich, fudgy sauce hidden beneath the sponge.

    Preparation: 20 minutes
    Cooking: 40 minutes
    Cooking Temperature: 190C/375F/gas 5

    Ingredients
    100g caster sugar
    100g margarine
    2 eggs, lightly beaten
    75g self-raising flour
    4 tbsp cocoa powder
    25g pecan nuts, chopped
    1 tbsp milk
    75g demerara sugar
    fresh fruit, to decorate (optional)

    Method
    Preheat oven. Cream together sugar and margarine until soft and fluffy. Gradually beat in eggs.

    Sift flour and 2 tbsp cocoa powder into creamed mixture and fold in. Fold in pecan nuts and sufficient milk to give a dropping consistency.

    Spoon mixture into a 1 litre round ovenproof dish and level the surface.

    Mix together the remaining cocoa and demerara sugar. Blend with 300ml boiling water until smooth. Pour over sponge mixture.

    Bake for 34-40 mins until sponge is cooked and sauce has soaked through to bottom of dish.

    Tips
    Make sure the margarine can be used for cooking, as many low-fat spreads are not suitable.

    Unshelled pecans look rather like walnuts but have a sweeter flavour.

    Ever get the feeling I like chocolate!
    Saz: Naturally Blonde, Naturally Dizzy!
    No longer Editor of the Community Crier.

    Don't mind me, I'm having a BLONDE moment!

  4. #29
    SitePoint Zealot Mr Chocolate's Avatar
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    How to make a mr chocolate.

    add one mr chocolate.

    Bon appetite!

  5. #30
    Serial Publisher silver trophy aspen's Avatar
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    Here is another thing I make, Betty Crockers recipe though.

    Italian Chicken CousCous

    1 box of Near East parmesean CousCous
    1 Zuchini
    1 Yellow Onion
    3 or 4 cloves of garlic
    3 Boneless skinless chicken breasts
    One can stewed tomatoes (italian style is fine), some pepper and oregano. Also 1 can chicken broth.

    Mince Garlic, cut zuchini lengthwise and then into quarters, cut onion into strips or rings, cut chicken into 1 inch pieces.

    Heat up the garlic, onion, chicken and some vegetable oil in a skillet. After maybe 3 minutes or so pour in the liquid from the can of tomatoes and a tablespoon of oregano (more if you like it like I do) and just a dash of black pepper.. cook until chicken/onions are just about cooked. Add in the rest of the tomatoes, 1 1/2 cup chicken broth (not the whole can, but save the rest). Add pouch of seasoning from cous cous box, zuchini, and bring to a boil. Add Cous Cous, stir, cover. Keep an eye on it now. If the cous cous gets fully cooked and it's still pretty runny remove the cover and let some water evaporate, if it needs more liquid pour in some more broth.

    Then serve, suggested side dish: garlic toast.
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  6. #31
    SitePoint Wizard Aes's Avatar
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    This is one of the best foods I have ever eaten. It's a friend's recipe -- will serve me very well during college.

    If you don't like mushrooms, this will change that. I promise.

    Note, the amount of everything is more of a guess and bake then anything else. Look at how many mushrooms you're going to make and base the amount of ingredients you use upon that.

    Stuffed Mushrooms

    Ingredients:
    • Cream Cheese
    • Butter
    • Bacon (pre-prepared -- chopped into peices)
    • Parmesian Cheese
    • Onions
    • Other various spices (Oregano and pepper are MOST important)
    • Mushrooms
    Preparation:
    • Pre-heat oven to 177 C (or 350 F for you American goofs)
    • Fry the onions in butter until translucent (usually about seven and a half minutes)
    • Mix cream cheese, bacon bits, fried onions, oregano, and pepper together
    • Remove stems from mushrooms so the caps are the only parts left
    • Fill caps tightly with mixture
    • Place mushrooms on baking sheet and cover with parmesian cheese
    • Bake in oven for 15 minutes or until parmesian is lightly brown.
    And then you have the best tasting snack (or for me, dinner) you've ever eaten.

    -Colin
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  7. #32
    Bimbo With A Brain! silver trophy Saz's Avatar
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    There are some fantastic recipes here. I think I'm going to have to print the whole thread out!
    Saz: Naturally Blonde, Naturally Dizzy!
    No longer Editor of the Community Crier.

    Don't mind me, I'm having a BLONDE moment!

  8. #33
    SitePoint Wizard Aes's Avatar
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    Originally posted by Saz249
    There are some fantastic recipes here. I think I'm going to have to print the whole thread out!
    Ditto! I'm going to wait until the thread is more or less finished. Come to think of it, maybe I'll just asking Matt M. and Mark H. to make plans to sell a SitePoint.com Cookbook!

    -Colin
    Colin Anderson
    Ambition is a poor excuse for those without
    sense enough to be lazy.

  9. #34
    One website at a time mmj's Avatar
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    Tuna Casserole.

    This one is so easy and is guaranteed to impress.

    Make some white sauce.
    - That means melt two tablespoons of butter, mix in two tablespoons of plain flour. It should be dryish and yellowish.
    - Then put it back on the heat and add one and a half cups of milk. As soon as you do it start beating it with a whisk. This is very important. Keep beating it for about 5 minutes. If you leave it for 1 second, it will go very lumpy and your dish will be completely ruined!
    - After about five minutes it will thicken. That's how to make white sauce.

    - Add 1 can of tuna in fresh water (springwater). Stir.
    - Add a handful or two of frozen peas. Stir.

    Pour it into a shallow oven dish and cover it with breadcrumbs and two dobs of butter. Bake on medium heat for 30 minutes or until the top starts to brown and the butter on the top melts.

    Serve with macaroni. Alternatively, you can cook the macaroni in advance and bake it in the cassarole dish with the tuna mixture.

    Use this recipe as a guide only. But I like peas better than carrots in this recipe. Some people use onions but I find it is great without any. You can add some baby corn or corn kernels - that often works well.
    Last edited by mmj; Jun 13, 2002 at 02:22.
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  10. #35
    SitePoint Wizard gold trophysilver trophy
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    Awesome! Would be great to hear from someone Chinese, for some recipes you don't get in the west, like Dog stir fry or something.

  11. #36
    SitePoint Zealot pony's Avatar
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    this is from memory but it's the kind you can improvise a bit with.

    Feta/Filo pie

    you need;

    loads of courgettes/zuchini
    loads of feta cheese
    good olive oil
    loads of chopped fresh dill
    an egg
    breadcrumbs
    ready made filo pastry
    salt/pepper to taste

    cube the courgettes and place in a pot, then cover them with the oil and cook until soft. when they're done drain, place to one side and let them cool a bit.

    cube the feta and mix with the courgettes, the dill, the breadcrumbs and the egg. oh yeah salt/pepper too

    lay out some sheets of the filo pastry (brush lightly with oil on the outside) whack your oozy mixture in the middle. then start folding the sheets over to cover the mixture - add a couple of sheets on top if you like (don't forget the oil)

    Then I think it's something like a half hour on grease proof paper on a tray in the oven 200C but you can probably do it by watching for the pastry going a lovely golden colour.

    yum
    the bottoms of my shoes are clean from walking in the rain

  12. #37
    Don't get too close, I bite! Nicky's Avatar
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    I love the sound of Saz's chocolate recipie, but I wouldn't dare make them as I would eat them all at once.

    I don't eat a lot of stuff so I am REALLY awkward to have round for dinner.

    Amongst many things I don't eat are:
    ~ pork/bacon
    ~ beef
    ~ chicken, unless it is in something else, like chicken croquettes or something
    ~ fish which have ever had any bones in them
    ~ pastry
    ~ butter/suet
    ~ things with cream in them
    ~ anything fried, although chips occassionally
    ~ anything that doesn't allow you to smother ketchup all over it

  13. #38
    SitePoint Wizard gold trophysilver trophy
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    I am an excellent cook, I hate recipies though, I will use them as a guide but I NEVER keep to them.
    ~ anything that doesn't allow you to smother ketchup all over it
    Hmmm...

    On the "weird" dietary front, mine is I can't eat anything with wheat, barley, corn or oats in it. Why?. Interesting that UK based site has had 300k+ hits. It's supposed to be 1 in 1000 who have this. Anyway - means no bread, pasta, pizza etc. Or I turn into a werewolf.

  14. #39
    Making a better wheel silver trophy DR_LaRRY_PEpPeR's Avatar
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    Originally posted by Nicky
    I don't eat a lot of stuff so I am REALLY awkward to have round for dinner.
    heh, sounds like me.
    - Matt ** Ignore old signature for now... **
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  15. #40
    SitePoint Wizard gold trophysilver trophy
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    1970 years ago (ish): the Last Supper...

    "This bread is my body..."

    "No sorry - can't eat bread."

    "This wine is my blood..."

    "Errr - no alchohol thanks."

    "This ketchup is my blood?"


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