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Icecream cake
I love icecream, but I'm horrible when it comes to baking. I found the recipe online a few months ago, yesterday I decided to try it for the first time, thought it would be an exciting "experiment", as it's as easy as 1, 2, 3.
Ingredients
190 g flour
1 teaspoon of baking powder
1 dl chopped chocolate of your choice
Directions
2. When the icecream has melted, preheat the oven at 175 degrees.
3. Add the flour and baking powder to the melted icecream, mix thoroughly.
4. Stir in the chopped chocolate.
5. If you do not have a teflon baking pan, it may be good to line the pan with baking paper before placing the dough in it, or use a baking dish.
6. Place the dough in the oven and bake for about 45 minutes. Prick/test with a skewer or wooden stick to make sure it is not sticky inside.
7. Allow to cool before cutting it.
Notes
Don't make the same mistake as I did and put it in the fridge afterwards without covering it or putting it in a plastic box as this "dries" it out. I used smarties instead of chopped chocolate, they sunk to the bottom of the cake, and the colours all disappeared. All in all it was a good experiment, will definately be making it again, especially if I can find diabetic icecream in the stores again.
Cook Time: 45 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6 - 8 servings
Style: European, Scandinavian
Bacon soup
In replacement for chicken soup for people who have sick people its good remedy.
Ingredients
One Zucchini sliced
2 carrots(small side)(sliced how you bite sized)
1 Bacon chopped up how you want and added to soup,
water depending how many ppl your serving if just you 1/2 cup
salt based on taste
Herbs:
Oregano
Fennel
Flaked Parsley
Directions
add chopped bacon, some salt, put burner on.
getting hot add sliced carrots, now when boiling add zucchini reason why zucchini should boil after you added herbs reason being that zucchini easy food cook and it gets rather soggy.
add herbs, why I chose these three, because Oregano is good for immune system, Fennel good for stomach, and Parsley is good combo with these two herbs it like mint for your mouth.
take off heat your done, after you added enough salt to taste preference. if tastes good then your ready for eating.
Notes
This would chicken soup re-placer, recommended to use turkey if you don't like bacon.
Cook Time: 15 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield: 6
Style: American, West Coast
soups
French cheese soup with chicken
Ingredients
Melted cheese 200 g
Potatoes 400 g
Onions 150g
Carrots 180g
Butter to taste
Salt to taste
Ground black pepper to taste
Greens to taste
Bay leaf 3 pieces
Croutons to taste
Black peppercorns 2 pieces
Directions
2. Peel the potatoes and cut into cubes. Cut onions into cubes. Grate carrots. Cut the meat into small pieces. Melted cheese (if in the form of a bar), grate or cut into cubes.
3. Add potatoes to boiling broth. Since boiling 5-7 minutes.
4. At this time, make a weak fry in butter. First put onions, then carrots. Lightly salt and pepper. Add the cooked fry to the soup and cook for another 5-7 minutes.
5. Then add the chopped meat. Boil for 3-4 minutes, add melted cheese, stir well and turn off the heat.
6. Sprinkle with herbs before serving. If desired, serve with croutons.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield:
Style: Eastern European
Hedwig soup
This recipe can be made vegetarian….. only with vegetables, with vegetarian mince: alternative with beef, chicken or pork for the meat lovers, You decide on the amount of ingredients depending on if you want lots of vegetables or not. I love this soup as it's easy to make and healthy….perfect for every day, if you have a cold or just feel for a soup. I enjoy hot spicy foods, so I usually put lots of hot peppersauce in it when making this soup.The preperation and cooking time in this recipe is for the vegetarian version only. Enjoy.
Ingredients
Red and yellow onions
Garlic
Carrots
White cabbage
Tomato paste
Vegetable or beef Bouillon cubes or powder
White pepper
Water
Vegetarian mince or meat of your choice (optional)
Potatoes (optional)
Kale (optional)
Green beans (optional)
Hot peppersauce (optional)
Red, yellow and green paprika (optional)
Sour creme or creme fraise (optional)
Directions
2) Heat olive oil in a saucepan big enough to hold all the ingredients you have choosen.add garlic and onions, fry untill they become clear/see through (add vegetarian mince or meat of your choice).
3) After a few minutes, add bouillon, white pepper, hot peppersauce, water and tomato paste, cook until meat is cooked (add more water and spices if desired).
4) Add carrots, beans and potatoes to the soup, cook for about 5 minutes, add cabbage, kale and paprika, let simmer.
Notes
Let soup cool for a few minutes before serving. Serve with a spoonfull of sour creme or creme fraise, toasted bread and a red wine of your choice.
This soup tastes even better the next day.
The cooking time is for the vegetarian version of the soup.
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield:
Style: European
online today!
Chunky Pea n Ham Soup
A tasty filling healthy soup
Ingredients
4 medium carrots
2 sticks of celery
2 large onions
olive oil
500g split peas
Packet Lentils
sea salt
Black pepper
coarsely chopped flat-leaf parsley to garnish
Directions
Bring to the boil briefly, then drain and set aside.
Peel and chop the onions, peel and slice the carrots, trim and thinly slice the celery
In the pan used for the ham, heat 2 tbsp oil over a medium-low heat, add the onions, carrot and celery and fry for 20-25 minutes until soft and aromatic, stirring occasionally.
Rinse the split peas in a sieve under the cold tap, and add them to the pan. Add 2½ litres water, the ham joint Bring to the boil, skim off any surface foam, and simmer uncovered over a low heat for 1 hour.
Now add lentils, put on a lid and simmer for a further hour, by which time the split peas should be nice and mushy, and the ham meltingly tender.
Remove the ham from the pan to a plate or chopping board, peel off the rind and shred the flesh off the bone using a fork. Add this back to the pan, and season to taste salt n pepper
Notes
*remember that the stock might be quite salty already from the ham*
Adding lentils to the pan makes it thicker
Serve in warm bowls dressed with chopped parsley. With chunky slices of bread or crusty bread rolls
The soup can be successfully frozen and reheated (it sets thickly as it cools, so reheat gently, stirring with a wooden spoon).
Cook Time: 1 hours, 25 minutes
Total Time: 1 hours, 35 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, UK and Ireland
Tzatziki Sauce (Greek Cucumber Salad)
A cool and creamy cucumber and garlic yogurt sauce that is perfect in pitas, on salads, for dipping or even eating by the spoonful.
Tzatziki is a Greek meze or appetizer that is made from strained yogurt, cucumber and garlic. Optional ingredients include herbs such as dill, mint and/or parsley and lemon juice is also common. If you are feeling daring you can even hit it up with a splash of ouzo. In addition to being served as an appetizer it makes a great dip or condiment especially when served in gyros or with souvlaki.
Updates 20150829: Since I was making tzatziki the other day I decided to take some new photos for the recipe!
Ingredients
1/2 cup cucumber, peeled, seeded, grated, and squeezed to drain
1 clove garlic, grated
1 tablespoon fresh dill, chopped
2 tablespoons lemon juice (~1/2 lemon)
salt and pepper to taste
directions
Directions
Cook Time:
Total Time: 10 minutes
Number of Servings: 5
Yield:
Style: European, Greek
Creamy Mushrooms
This is an old recipe that I got off a friend when he was visiting, after he cooked it up one night....
....it's very yummy....great as a side dish for dinner.
And, again....very simple to make.
I like quick and easy recipes.
Ingredients
2 oz Butter
1 Small Chopped Onion
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Teaspoon Paprika
1 1/4 Cup Sour Cream
1 Tablespoon Chopped Parsley
Directions
Add salt, black pepper, paprika and sour cream.
Heat through, but do no boil.
Lastly, stir in chopped parsley.
Notes
Just convert to metric, if needed.
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 4
Yield:
Style: Australian and New Zealander
Chocolate Sponge
This is a no fail Chocolate Cake which I use for birthdays.
It is quick to make and very moist.
Ingredients
1 Tea Cup Sugar
1 Tablespoon Golden Syrup
2-3 drops of Vanilla Essence
1 egg
2 Tablespoons Cocoa Powder
1 1/2 Tea Cups Flour
1 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Baking Soda
Chocolate icing(cocoa powder, icing sugar, drop of vanilla essence, dab of butter. Blend well with a little hot water)
Whipped cream with 1 Tablespoon icing sugar blended through(optional)
Directions
Beat 1 egg. Add to mixture and blend with mixer.
Sift cocoa, flour and baking powder into mixture and blend with fork.
Lastly add milk which has baking soda dissolved into it.
Mix together.
Pour mixture into bake tin lined with baking paper.
Bake 30-35mins at 350F.
Cool. Ice with chocolate icing.
Cut into 2 layers and fill with whipped cream, prior to icing, if desired.
Notes
Just convert to metric, if needed.
I bake for 30mins....sometimes a further 5mins is required.
Just touch test to ensure it is cooked through.
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 10
Yield:
Style: Australian and New Zealander
Kumara(Sweet Potato) Salad
I have been making this salad every Christmas for years. The family never seem to tire of it.
It is deliciously simple, and simply delicious. The beauty of it, is it takes little time to prepare.
Traditionally a summer recipe.
Ingredients
3 Spring Onions
1/4 Cup Mayonnaise
1/4 Cup Sour Cream
1/2 Teaspoon Curry Powder
Salt to taste
1 Tablespoon Chopped Walnuts
Directions
Drain and leave to cool.
Cut into 2.5cm cubes.
Combine sweet potato and spring onions in a serving bowl.
In another bowl, combine mayonnaise, sour cream, curry powder and salt to taste.
Pour this over the sweet potato.
Toss to coat.
Garnish with walnuts.
Notes
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 4
Yield:
Style: Australian and New Zealander
Rice Porridge Varriations
Update: I just found I was making Oyaku and Zosui/ojiya which my mother will never tell me. Note to anyone who is Japanese don't throw the tomatoes at me say you don't know your roots. Okay I looked up and going no it can't be, getting any Japanese information from my mother like is this good or this bad, she won't say anything...so crickets continue chirp in background I have research on my own and find out good, bad and ugly.
I kind go this site for details and find not bad thing. https://www.thespruceeats.com/japanese-comfort-food-2030064 <- it explains that What I made from rice not already cooked, added to water, cook on stove top, that is called Oyaku, and then Zosui/Ojiya is rice porridge made with day old rice or smelling good rice or pre made rice, the other thing if your using old rice use some sake in your rice give your people at home some hey or sake protection from doubt.
Ingredients
Rice of any caliber (1/4 cup(japanese measurer)) to 1 cup depending on ppl(usually 1/2 cup can serve up to 3 ppl if your super hungry go 1 1/4 cup add same amount depending what boils off.)
Water same amount but little extra...you want it rise. add bit salt for flavor, if your purist don't anything anything but I add salt to keep it from sticking to pot. SO what do I know.
Dashi/bonito/ fish* after rice is tender
Salt because you need it for flavor.
Egg is optional
Sake would be recommended (only if day old or couple days old.)
rice seasoning is other variation...plus soy sauce.
Variation 1:
Miso paste, Tofu at end with sea weed (no egg added) (was tried, tasted good)
Variation 2:
diced vegetables, and chives, and some herbs, (no egg added)(was tried tasted really delicious)
Variation 3:
fish, sweet pepper diced, and kale...possible egg intermixed(tried this method) might suggest onion
Dog happy variation 1:
Fish Dashi, Egg(cooked), turkey, Spinach (current favorite among pooches)
Dog Happy variation 2:
Fish Dashi, Kabocha, Bonita flakes, soy sauce(dogs really smiled on that one)
Directions
2) find vessel to use, clay or stainless steel, wooden spatula.
3) add rice, add water, and set to onto stove top and boil it, add dashi step.
4) after it rice mixture firms up, either add seasoning soy sauce at this step.
5) after tasting is important you want taste little bit clear, and little bit salty not too much
6) add little salt... until gets to consistency...add egg if you don't want you always pass this step.
7) most common thing after you take off heat, people add rice seasoning or chives.
Notes
Don't leave it on stove while off doing something or texting someone because it will burn, and bubble over.
Your eyes have watch the food before you, I eaten burnt porridge with my mother, she made it so it stuck to bottom of pot, Thus don't assume there no salt to added anywhere.
Salt I use is sea salt.
Pot could be bigger who want to clean up after that, we don't have much wooden spatulas because they break due to I use for making toffee.
Cook Time: 9 minutes
Total Time: 14 minutes
Number of Servings: 3
Yield: 2 1/2 servings
Style: American, West Coast
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