50 Recipes Challenge: 6-10
Jul. 13th, 2013 09:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kat_lair***
Chocolate chip cookies – This is a recipe I got from mum who got it from… I don’t actually know. However, it is the best and easiest recipe for chewy cookies I’ve seen. Replace chocolate with whatever you like, chopped nuts, dried fruits… All tasty.
400ml plain flour
1tsp baking soda
1tsp salt
200ml melted butter
150ml white sugar
150ml dark brown sugar
2tsp vanilla sugar (a few drops of vanilla essence)
2 eggs
170g of chopped chocolate
Mix flour, soda and salt, add chocolate chips. Mix melted butter (let it cool first!) with sugars and eggs (mix, not whip). Put the dry and the wet ingredients together, mix just enough that the batter is even. But spoonfuls of batter onto baking paper covered baking tray (keep it small with plenty of space in between as these cookies spread like woah). Bake for 10-15min at 175C. Let cool thoroughly before handling as cookies are very soft warm and remain chewy.
Fresh red chutney with almonds – This is another recipe from Madhur Jaffrey’s book 100 Essential Curries, also tried with![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
pushkin666 earlier in the year. This turns out a bit too thin to my taste when following the recipe so I think we shoved in more pepper and herbs. I also recommend letting the chutney stand in the fridge for a couple of hours before serving. This was better the next day actually once the flavours had had a chance to develop and made a really nice and refreshing dip for poppadoms. Any leftovers will work as a sauce base, though don’t bank on there being any.
75g of red pepper (about half of a large one), deseeded and coarsely chopped
20 large mint leaves, coarsely chopped
2 tbsp lemon juice
1 garlic glove, peeled and coarsely chopped
½ tsp chilli powder
½ tsp salt
Freshly ground black pepper to taste
1 tbsp of peeled almonds (flakes work fine)
1 tsp dill
Blend everything in a food processor up to almonds, Once mixture is smooth add the almonds and blend again. Stir in the dill the last.
Kale, pumpkin and bacon pot – I made this during the winter when my veg boxes were producing a lot of pumpkin and kale (I still have both in the freezer…) This is super yummy and filling. Add spices for extra kick if you prefer.
Salmon, leek and potato bake – I’m sure you can find a ‘proper’ recipe for something very similar but this is basically a dish I made up because I needed to use up tons of leeks and it sounded like it would be nice. And oh my god, it really was.
A word of warning: I rarely cook with exact measures unless it’s a completely new and/or complex recipe. For something like a potato bake everything is relative so measure by eye/taste/size of your dish/what you have.
Potatoes
Leeks (or onions, spring onions, shallots…)
Salmon (I used nice smoked and tinned salmon I got from Finland but this would work equally well with fresh salmon fillets cut into chunks)
Crème fraiche (cream cheese would work nicely as well)
1 egg (2 if you’re doing a massive batch otherwise 1 is enough)
Milk
Dill, fresh or dried
Black pepper
Cheese (I used parmesan, mainly because that's what I had in my fridge at the time)
Slice potatoes and leeks (and dice salmon if using fresh). Mix all the other ingredients together. Don’t be to skimpy with milk as there needs to be enough liquid to cover the veg. Layer potato, leek and salmon into an oven dish, pouring some of the sauce in between after each layer. Top with grated cheese. Bake in ~225C until taste test tells you it’s cooked. About 1h depending on the size of your dish and your oven.
Sautéed red chard – Made because my veg box delivered red chard a few weeks back and I had no idea what to do with it. I used this recipe and this one aaaaaaand this one for ideas and combined things based on what I had in my cupboards. Chard, onion and garlic, sautéed with nutmeg, cumin and balsamic vinegar made for a tasty side for some homemade chips and a ready-bought breaded chicken portion. Not a bad dinner.
***
Chocolate chip cookies – This is a recipe I got from mum who got it from… I don’t actually know. However, it is the best and easiest recipe for chewy cookies I’ve seen. Replace chocolate with whatever you like, chopped nuts, dried fruits… All tasty.
400ml plain flour
1tsp baking soda
1tsp salt
200ml melted butter
150ml white sugar
150ml dark brown sugar
2tsp vanilla sugar (a few drops of vanilla essence)
2 eggs
170g of chopped chocolate
Mix flour, soda and salt, add chocolate chips. Mix melted butter (let it cool first!) with sugars and eggs (mix, not whip). Put the dry and the wet ingredients together, mix just enough that the batter is even. But spoonfuls of batter onto baking paper covered baking tray (keep it small with plenty of space in between as these cookies spread like woah). Bake for 10-15min at 175C. Let cool thoroughly before handling as cookies are very soft warm and remain chewy.
Fresh red chutney with almonds – This is another recipe from Madhur Jaffrey’s book 100 Essential Curries, also tried with
pushkin666 earlier in the year. This turns out a bit too thin to my taste when following the recipe so I think we shoved in more pepper and herbs. I also recommend letting the chutney stand in the fridge for a couple of hours before serving. This was better the next day actually once the flavours had had a chance to develop and made a really nice and refreshing dip for poppadoms. Any leftovers will work as a sauce base, though don’t bank on there being any.75g of red pepper (about half of a large one), deseeded and coarsely chopped
20 large mint leaves, coarsely chopped
2 tbsp lemon juice
1 garlic glove, peeled and coarsely chopped
½ tsp chilli powder
½ tsp salt
Freshly ground black pepper to taste
1 tbsp of peeled almonds (flakes work fine)
1 tsp dill
Blend everything in a food processor up to almonds, Once mixture is smooth add the almonds and blend again. Stir in the dill the last.
Kale, pumpkin and bacon pot – I made this during the winter when my veg boxes were producing a lot of pumpkin and kale (I still have both in the freezer…) This is super yummy and filling. Add spices for extra kick if you prefer.
Salmon, leek and potato bake – I’m sure you can find a ‘proper’ recipe for something very similar but this is basically a dish I made up because I needed to use up tons of leeks and it sounded like it would be nice. And oh my god, it really was.
A word of warning: I rarely cook with exact measures unless it’s a completely new and/or complex recipe. For something like a potato bake everything is relative so measure by eye/taste/size of your dish/what you have.
Potatoes
Leeks (or onions, spring onions, shallots…)
Salmon (I used nice smoked and tinned salmon I got from Finland but this would work equally well with fresh salmon fillets cut into chunks)
Crème fraiche (cream cheese would work nicely as well)
1 egg (2 if you’re doing a massive batch otherwise 1 is enough)
Milk
Dill, fresh or dried
Black pepper
Cheese (I used parmesan, mainly because that's what I had in my fridge at the time)
Slice potatoes and leeks (and dice salmon if using fresh). Mix all the other ingredients together. Don’t be to skimpy with milk as there needs to be enough liquid to cover the veg. Layer potato, leek and salmon into an oven dish, pouring some of the sauce in between after each layer. Top with grated cheese. Bake in ~225C until taste test tells you it’s cooked. About 1h depending on the size of your dish and your oven.
Sautéed red chard – Made because my veg box delivered red chard a few weeks back and I had no idea what to do with it. I used this recipe and this one aaaaaaand this one for ideas and combined things based on what I had in my cupboards. Chard, onion and garlic, sautéed with nutmeg, cumin and balsamic vinegar made for a tasty side for some homemade chips and a ready-bought breaded chicken portion. Not a bad dinner.
***
no subject
on 2013-07-13 11:41 pm (UTC)no subject
on 2013-07-14 11:34 am (UTC)