Recipies

another thing everyone should try (normal this time) : curry wurst. Its the best German export, i advise you all to go to the german market and grab some.

Originally Posted by Ryua

another thing everyone should try (normal this time) : curry wurst. Its the best German export, i advise you all to go to the german market and grab some.

I agree with you 101% Ryua having lived in Germany for over 20 years before coming to Guatemala. By the way in two weeks time I will be in Germany for 3 weeks - eating lots of Currywursts and Pommesfrites!!

[Servant_Of_God]

Originally Posted by Gareth

Put these into a saucepan:

3 Mugs of Apple Juice
1 Mug of Raisins
1 Table Spoon Vanilla Extract
1 Table Spoon Honey

Bring to boil

Add 2.5 Mugs of Rolled Oats.

Stir till oats swell. Pour contents into a deep plastic tub and put into fridge to go cold and solid.

Turn tub up-side-down onto a plate and bang the bottom so the (now solid) porridge comes out.

Slice with a bread knife and shallow fry the slices in a frying pan.

Eat whilst still hot. Spreading Jam* on top (possible cream also)


* I think 'Jam' is 'Jelly' in America but I'm not sure. In England Jam is like fruit boiled in sugar and then left to go solid.

Sounds nice

[Servant_Of_God]

Originally Posted by daughter

I'm a lazy cook - I don't like using loads of ingredients in a meal.

Here is a vegan cottage pie.

Fry up some mushrooms, garlic and onion. Add either some veggie mince or cooked lentils. Keep frying and stirring, adding soya sauce (or tamari sauce if you can't have gluten.) Then stir in gravy to make it nice and yummy. Bung in any herbs that you like.

Put it in a baking dish, and heap up some mashed spuds on top. I add olive oil to my mashed potatoes, and sometimes if I want it creamy a bit of soya milk.

Bake it for about twenty minutes, and serve it with peas, carrots, and maybe roast parsnips.

This one is full of zinc especially if you use lentils. Good amount of fibre and of course vitamin C - the zinc is very important if you are raising a son. Men need lots of zinc, as do teenagers. In the same way women need to look after their iron levels, men need to look after their zinc levels.

Another quick tip, when you eat veggie food make sure you combine iron with vitamin C. It means you absorb it better. If you are worried about iron, just stir in some mollasses into stews and sauces. Green leafy veg is full of calcium, so remember to eat your greens!

I'll post more recipes as I cook them, hows that?

It's all right.

Here is a good menu:

Get the biggest steak you can find. Half fry it and then sit down and enjoy!

[Gareth]

Originally Posted by daughter

... I add olive oil to my mashed potatoes...

So do I! It's just the best. Also I sometimes like to grate raw carrott into it and sometimes raw garlick too

Oh, raw garlic is lovely in spuds. (That is me licking my lips by the way...) Being Irish I am a big fan of potatoes.

Here is a very easy bread that I make - a bottle of pale ale (330 mil) one pound of flour (yes, I know my measurements are up the wall) a pinch of salt and a teaspoon of sugar.

Mix the dry ingredients, sift them through a sieve to ariate them, make a well in it, then pour in the beer, stirring quickly until you have sticky dough.

Then roll it out into a round on a greased baking tray, and bake. You get a lovely savoury bread with this, as the yeast in the bread causes it to rise. You can also drop the sticky dough in dollops (leave room for them to expand) and bake them as dumplings.

I've used this as a pancake base as well, by spreading it extremely thin, and putting my topping on it. It's very rustic and homemade, and the dough will stick to your fingers. But it tastes great, and is very easy to make. Goes well with stews.

[Gareth]

Originally Posted by daughter

Then roll it out into a round on a greased baking tray, and bake. You get a lovely savoury bread with this, as the yeast in the bread causes it to rise.

This sounds great. Don't you have to leave it to rise before baking it? Or does it rise when it's cooking?

I've never had to leave it to rise - but it might be lighter if you did. It rises when cooking because the alcohol cooks off at the same time as the yeast pushes it up. It's a very rustic bread - my Dad has made it with white flour and raisins in the past, just to confuse me - it turned out nice. Sweet and sour bread... It's full of B vitamins as well (hence the beer.)

Next time I make it, I'll experiment, and seperate one section to be left to raise, and the other to bake as normal. Then I'll tell you how they turned out.

daughter, that bread recipe sounds yummy. Could a darker ale be used instead of a pale ale? I was just thinking I could use what's already in the fridge instead. Also, have you experimented with leaving it out to rise and if so, for how long?

A super easy Quiche Recipe:

1 ready made deep dish pie shell
1 cup cream or half & half
1 cup of any cooked diced meat you like: ham, chicken, sausage, OR cooked chopped broccoli or mushrooms.
1 cup of any cheese shredded
2 teaspoons of salt
1 teaspoon of pepper
5 eggs lightly beaten

Place all the ingredients in a large bowl and fold together with lightly beaten eggs. Pour mixed ingredients into ready made pie shell and bake at 375 degrees for 45-50 min. or until toothpick tester comes up dry. Serve with toasted croissants and a side salad.