Forum people's recipes

[Ant]

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[chandrakavi]

Kuteer an Italian cook says this on the art of cooking:

"The art of cooking lies in enhancing the intrinsic flavor of the basic ingredients. Too much processing--and adding this and that--is not the ideal way of cooking.
Take the example of broccoli: the simplicity of fresh, green florets, cooked AL DENTE,
with a touch of olive oil, a pinch of salt and a few drops of lemon juice and
--BASTA! Enough!"

This right balance is very important in cooking. And meditation goes a long way
to help you achieve this balance. Actually cooking is like painting--
one cannot tell why certain colors look beautiful together,
or why certain lines merge with each other and create a beautiful symphony of design."

"For me , the aesthetics of food complements the taste--part of the food experience,
from cooking to eating."

"Last but not least, the cook's state of mind is very important. If one enjoys what one is cooking, and if one feels relaxed ,contented then this will be reflected in the food itself,
and in the eater's enjoyment.
In cooking ,as in all the other parts of life ,it is the inner that decides the quality of the outer."

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[Ant]

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[chandrakavi]

FIGS IN CHAMPAGNE SAUCE
************************
INGREDIENTS
Ripe figs 8pcs. washed& dried
good quality
BURT CHAMPAGNE 2 cups
WHITE FLOUR 2 CUPS
aEGG YOLKS 2
Castor Sugar 2 Tbs
FRYING OIL

PREPARATION

BATTER. Mix flour with 1 cup of champagne, 1/4
of the sugar until creamy. Dip each fig in the batter
and deep-fry until golden;put aside.
Keep 1/2 teaspoon flour aside for the sauce.

SAUCE. Beat egg yolks with remaining sugar
until white. Add the 1/2 teaspoon of flour,
and beat again. Pour into a double boiler, stirring
all the time. When it starts thickening, add the remaining champagne. Stir until creamy,
then remove from the heat.

Pour the sauce in 4 plates; cut the figs in half
and arrange over the sauce.

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[angelicangel]

Ida's Fluffy Pudding.
I jelly any flavour, strawberry etc
1/4 pint of boiling water.
One can of evaporated milk.
Dissolve the jelly in the water, leave until almost set,
Get an electric whisk and whisk until the jelly is mashed up,
Add the can of evaporated milk and keep whisking.
This will double and treble in size and once set it becomes like a mousse.
Very tasty so enjoy.

[Ant]

1. Acquire a packet of Bombay mix.

2. Empty contents into a bowl, or other similar receptacle.

3. Serve.

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[Mr Moon]

Pasta a la Yummy!

*Amounts and time vary depending upon mood and intuition- please experiment!

What you will need:

CASSEROLE DISH
GRILL
COLINDER


PASTA
Penne pasta

SAUCE
Tomatoes (cubed)
Tomatoe Puree
Dash of Olive oil
Cherry Tomatoes
Red Peppers (sun dried are the best)
Garlic
Oregano
Mixed Herbs
Red Wine


CHEESE
Mozarella cheese- sliced (plenty of!)
Cheddar cheese- sliced (you can never have enough)

GET STARTED!

HEAT THE GRILL on a medium setting
Start boiling some water in a big pan for your pasta

Cook the tomatoes and peppers and garlic in a little olive oil and then
put all the other sauce ingredients into a pan and heat- the more red wine the better as it makes-love to the tomatoes and the peppers

Keep adding Red Wine as necessary but don't drink too much!

Simmer it baby!

Add a little salt and olive oil to the pan of boiling water and throw your pasta in.

Allow the pasta to cook until the texture is slightly soft in your mouth- until it tastes good xxx

When this happens, toast your bread.

Your sauce should be nice and cooked and hot by now so turn it off and let it cool down a bit.

Drain your pasta and put it in your casserole dish, leaving some room at the top for your sexy sauce and tasty toast.

When your toast pops out, slice off the crusts (eat them!!) and slice them into thirds.

Pour your MEGA sauce over your pasta- don't stir.

Put a few slices of Mozzarella on top.

Cover with your bread.

Cover bread with both cheeses.

Slide delicately under the grill until the cheese is succulent and melted.

Slide back out of the grill when the cheese is bubbling making sure not burn your wonderful hands xxx

Serve. Eat. Wait for the feeling...

Lots of Love,

Jay
xxx

Let me know if any of you make this! xxx

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[strider]

Found this brilliant site... Top class..

http://www.supercook.com/

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[mrs tiswas]

Auron your meals are only fir for a dog.
This is my recipe.
Plenty of Pork pieces/Chicken bits (cooked)
Potatoes/pasta/Frozen mixed veg.
Put this in a dish with at least some Oxo cubes and cook for an hour or two.
Serve with Oven Chips, and drink with ICE COLD COCO COLA.

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[strider]

Foot and mouth soup..

1 foot
set of lips
ground dried teeth
tongue
litre of bisto gravy
1 very small potato
cup o' beans
old sausage

Instructions..

Whist you are attempting to cut your own lips off and hack your tongue out, kindly ask a friend to saw your foot off with a blunt saw. Carefully freeze the removed objects.

Now, depending on your mental strength, the trauma could take some while to heal. When you have come out of hospital, go straight to your dentist and have all of your teeth removed.

Find some liquid nitrogen and pour on to teeth and grind them in to dust.

Now, put your foot, lips, tongue and teeth in to 3 litres of boiling water once defrosted. Bring to the boil and leave to cook for about an hour.

Then add the bisto gravy, very small potato and cup o' beans and cook for a further 30 minutes..

Foot should now be tender and meat will fall off the bone. Discard ankle bone and put ingredients in to blend and mix until smooth..

Add salt to taste.

Now serve, and use old sausage as a spoon..

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