An evil face.
Monday, October 29, 2007
Hot Cookies YO
Yo, we are back from our culinary sojourn in the dales of derbyshire (a full report coming real soooon) to blog our COOKIES! These were made with a recipe from Bear (pooky) and decorated with coloured icing and lots of love.
The dough came out a leetle bit sticky, so be cautious. These are much more like biscuits than cookies really, but are very nice and good with a tea. We give them 20/20 for fun and good looks but a 14/20 for tastiness.
The recipe is as follows:
Ingredients:
125g butter
180g flour (plain yo)
1 (free range) egg
80g sugar
That's it
Method:
1. Cream (stir) the butter and sugar together
2. Add that egg
3. And flour
4. Stir it up
5. Chill for 30 mins in 'fridgerator
6. Roll it out upon a flour scattered board and cut out whatever shapes yow like.
7. Place on a greased baking tray in a preheated oven at gas mark 4 for 15-20 mins.
8. Cool on a cooling rack and then DECORATE! Yoweee
The dough came out a leetle bit sticky, so be cautious. These are much more like biscuits than cookies really, but are very nice and good with a tea. We give them 20/20 for fun and good looks but a 14/20 for tastiness.
The recipe is as follows:
Ingredients:
125g butter
180g flour (plain yo)
1 (free range) egg
80g sugar
That's it
Method:
1. Cream (stir) the butter and sugar together
2. Add that egg
3. And flour
4. Stir it up
5. Chill for 30 mins in 'fridgerator
6. Roll it out upon a flour scattered board and cut out whatever shapes yow like.
7. Place on a greased baking tray in a preheated oven at gas mark 4 for 15-20 mins.
8. Cool on a cooling rack and then DECORATE! Yoweee
Saturday, October 20, 2007
Goodbye
Hello, just a little post to say we are going on a culinary research trip to the wonders of Derbyshire. It should be a very fruitful journey. Back in a week. Au revoir. Smooches.
A Vegetable Pilaf
Yo, Lucy here again with a vegemeble pilaf. I'm not really sure what a pilaf is but it seemed to me to be just like a vegetable fried rice.
This tasted quite plain. As in tasteless. We give this 10/20. We recommend adding loads of soy sauce to this. Maybe some egg too.
Onto the ingredients:
2 Tbsp Oil
1/2 a Red onion (finely chopped)
2 Celery sticks (quartered lengthways and diced)
1 Carrot (coarsely grated)
2 Spring Onions (chopped)
20g Almonds (sliced lengthways)
Enough coooked rice for two people
75g lentils (cooked - we used green ones but the original recipe asks for red ones)
100ml vegetable stock (we like to use our favourite BOUILLION)
2 and a half tbsp of orange juice
salt and pepper
Method:
1. Heat oil in pan, add onion and cook til softened over medium heat
2. Add celery, carrots, spring onions and almonds stir-fry until veg are al dente. Transfer this to another bowl and put aside for a mo.
3. Whack more oil in the pan and stir in rice and lentils. Cook over medium heat for 1-2 mins, reduce heat, add stock and orange juice. Season with salt and pepper.
4. Return veg to pan and toss with rice for a bit til its all heated through. DONE.
This tasted quite plain. As in tasteless. We give this 10/20. We recommend adding loads of soy sauce to this. Maybe some egg too.
Onto the ingredients:
2 Tbsp Oil
1/2 a Red onion (finely chopped)
2 Celery sticks (quartered lengthways and diced)
1 Carrot (coarsely grated)
2 Spring Onions (chopped)
20g Almonds (sliced lengthways)
Enough coooked rice for two people
75g lentils (cooked - we used green ones but the original recipe asks for red ones)
100ml vegetable stock (we like to use our favourite BOUILLION)
2 and a half tbsp of orange juice
salt and pepper
Method:
1. Heat oil in pan, add onion and cook til softened over medium heat
2. Add celery, carrots, spring onions and almonds stir-fry until veg are al dente. Transfer this to another bowl and put aside for a mo.
3. Whack more oil in the pan and stir in rice and lentils. Cook over medium heat for 1-2 mins, reduce heat, add stock and orange juice. Season with salt and pepper.
4. Return veg to pan and toss with rice for a bit til its all heated through. DONE.
Friday, October 19, 2007
A blurry Lentil Bolognese
Hai!
Lentil Bolognese
This is a good dish, and is very good with cheese served upon it. Make sure you slosh in a good quantity of the seasoning-type things to avoid blandness.
We gives it a 15/20
So, ingredients:
1 tsp vegetable oil
1 clove garlic (crushed)
25g onion (finely chopped)
25g leek (finely chopped too)
25g celery (ditto)
25g green pepper (dittooo)
25g carrot (dittoooo)
25g courgette (dittooooooo)
85g mushrooms (totally cut up)
1 splosh of red wine (poor quality)
1 pinch of dried thyme
1 can of toms with juice and pulp separated
2 tbsp green lentils (cooked)
pepper to taste
1 tsp lemon juice
1/2 tsp sugar
2 1/2 tbsp basil
Freshly cooked spaghetti to serve ya
Method:
1. Fry up the garlic until golden brown golden brown and then all veg except the mushrooms and cook on medium until soft, stirring occasionally.
2. Add mushrooms and wine and cook on HIGH for two mins. Add thyme and tom juice and cook until reduced by half.
3. Add lentils and pepper. Stir in toms and cook for three mins. Remove from heat and stir in lemon juice, sugar and basil.
4. Serve over a bed of spag and sprinke with nice (vegetarian) cheddar or parmesan.
Lentil Bolognese
This is a good dish, and is very good with cheese served upon it. Make sure you slosh in a good quantity of the seasoning-type things to avoid blandness.
We gives it a 15/20
So, ingredients:
1 tsp vegetable oil
1 clove garlic (crushed)
25g onion (finely chopped)
25g leek (finely chopped too)
25g celery (ditto)
25g green pepper (dittooo)
25g carrot (dittoooo)
25g courgette (dittooooooo)
85g mushrooms (totally cut up)
1 splosh of red wine (poor quality)
1 pinch of dried thyme
1 can of toms with juice and pulp separated
2 tbsp green lentils (cooked)
pepper to taste
1 tsp lemon juice
1/2 tsp sugar
2 1/2 tbsp basil
Freshly cooked spaghetti to serve ya
Method:
1. Fry up the garlic until golden brown golden brown and then all veg except the mushrooms and cook on medium until soft, stirring occasionally.
2. Add mushrooms and wine and cook on HIGH for two mins. Add thyme and tom juice and cook until reduced by half.
3. Add lentils and pepper. Stir in toms and cook for three mins. Remove from heat and stir in lemon juice, sugar and basil.
4. Serve over a bed of spag and sprinke with nice (vegetarian) cheddar or parmesan.
Wednesday, October 17, 2007
A simple treat...
Cake and tea mmm.
Patrick's muvver made this lemon drizzley type sponge cake and yes, yes we had it with masala chai.
We gives it 19.5/20, simple and effective
Patrick's muvver made this lemon drizzley type sponge cake and yes, yes we had it with masala chai.
We gives it 19.5/20, simple and effective
Monday, October 15, 2007
Maltese curry
Hello, Lucy here with a disgusting looking but not actually disgusting tasting Maltese Curry. Normally I don't do curries because I am a wuss with hot food but this weren't too bad. We give this a rating of 11/20. This was not our most special meal. But there are greater things to come...
Check out the ingredients:
250g Onions (peeled and sliced thinly)
1 1/2 Tbsp Oil
1-2 Tbsp Curry Powder
600ml Canned Tomatoes
150ml Water
1-2 Bananas (peeled and sliced)
1 Can of peaches
2 Eggs (beaten)
salt to taste
a few lemon slices
Method:
1. Fry onion in oil in thick pan over low heat until pale yellow.
2. Stir in curry powder. Add tomatoes. Cover and cook for 30 mins.
3. Add water, bananas, and peaches. Cook for 30 mins until soft. Remove from heat and cool a little.
4. Stir in eggs to make a smooth mixture. Season. Garnish with lemon slices and serve with boiled rice. Plus naan and mango chutney.
p.s. This was a little too tomatoey.
Check out the ingredients:
250g Onions (peeled and sliced thinly)
1 1/2 Tbsp Oil
1-2 Tbsp Curry Powder
600ml Canned Tomatoes
150ml Water
1-2 Bananas (peeled and sliced)
1 Can of peaches
2 Eggs (beaten)
salt to taste
a few lemon slices
Method:
1. Fry onion in oil in thick pan over low heat until pale yellow.
2. Stir in curry powder. Add tomatoes. Cover and cook for 30 mins.
3. Add water, bananas, and peaches. Cook for 30 mins until soft. Remove from heat and cool a little.
4. Stir in eggs to make a smooth mixture. Season. Garnish with lemon slices and serve with boiled rice. Plus naan and mango chutney.
p.s. This was a little too tomatoey.
Wednesday, October 10, 2007
(Dark) Chocolate mousse
Hi! Hi there. Gawrsh this is a super rich yet bewitchingly light mousse that is right easy to prepare. It is a good dessert because it will not fill you up too much and is very delightful.
We give it 18/20
To serve 4
Ingredients:
125g/4oz plain chocolate
1 tbsp water
2 large eggs, separated
Method:
1. Melt the choc in a bowl, standing in a saucepan of hot hot water.
2. Remove from heat and stir in the water and egg yolks with a WOODEN spoon.
3. Fold in stiffly beaten egg whites using a METAL spoon.
4. Fill four small pots or glasses with the mixture and chill in a fridge.
For a little fun, why not top with cream or orange rind or sugar or something like that ya.
We give it 18/20
To serve 4
Ingredients:
125g/4oz plain chocolate
1 tbsp water
2 large eggs, separated
Method:
1. Melt the choc in a bowl, standing in a saucepan of hot hot water.
2. Remove from heat and stir in the water and egg yolks with a WOODEN spoon.
3. Fold in stiffly beaten egg whites using a METAL spoon.
4. Fill four small pots or glasses with the mixture and chill in a fridge.
For a little fun, why not top with cream or orange rind or sugar or something like that ya.
Monday, October 8, 2007
Vegetable Lasagne
This is a dish that I, Patterick learnt from my muvver. It is simple yet exciting, hot yet sumptuous and cheesy.
You can put in most vegetable kinds really but we used these on this occasion.
We give it 16.5/20
Ingredients
1 clove garlic (crushed)
1 small onion (cut to ribbons)
1 can of chopped tomatoes
1 splash of red wine
1 splash of (vegetarian!) Worcester sauce
1/2 red pepper (chopped)
1 carrot (mm chopped)
1 handful of butternut squash (hacked up good)
1 pinch of mixed herbs
1/2 tin of kidney beans (drained mmm)
Some lasagne
A right good splash of vegetable oil
2 fists of vegetarian mature cheddar (grated)
Method:
1. Heat up the oil and fry the garlic and then onions and then all the other veg.
2. Add the tinned tomatoes. Splosh in some Worcestershire sauce and wine and season. Simmer for a few minutes.
3. Make the cheese sauce now. Take 2oz of butter and melt it in a pan. Stir in 2oz of plain flour. Slowly add milk whilst stirring until the mixture is thick and smooth and a little bit runny. Stir in the grated cheddar.
4. Take a casserole dish (like the one in the peekture) and pour in half the veg mixture. Then put a layer of lasagne over it. Spread a third of the cheese sauce over the lasagne. Then put the rest of the veg mix atop that. Then a layer of lasagne and the rest of the cheese. Sprinkle a little more cheese on top.
5. Place in an oven pre-heated to gas mark 6 for 30-35 mins or until all golden brown.
Sunday, October 7, 2007
Vegetable Tagine
Yoweee this is truly a very noice dish indeed. A real reliable beauty. This was introduced to us by our Vegan friend Serious Paul. The recipe he gave us was somehow misplaced so we found a new one and customised it to our tastes. This is very yummy and even hardened meat dinosaurs will dig it real good.
We give it 18/20.
Serves 2
Cooking time: About an hour
Ingredients:
150g lentils
1/2 litre vegetable stock (preferably Boullion)
2 garlic cloves (crushed)
225g sweet potato (sliced nicely)
185g tomatoes (chopped well)
100g sweet peppers (all cut up)
100g onions (diced)
1 tbsp grated ginger
1/2tsp cayenne pepper (optional)
1 tsp ground cumin
1 tsp coriander
1 tsp tumeric
1 fistful of raisins
1 carrot (chopped good)
1 cinnamon stick
3 bay leaves
1 pinch of salt
Method:
1. Put lentils, stock and garlic in to a large saucepan, bring to boil. Reduce heat and simmer for 20mins covered.
2. Add everything else and bring to a simmer and continue to cook uncovered for 30 mins or until the tatoes are softish.
3. Serve with rice.
We give it 18/20.
Serves 2
Cooking time: About an hour
Ingredients:
150g lentils
1/2 litre vegetable stock (preferably Boullion)
2 garlic cloves (crushed)
225g sweet potato (sliced nicely)
185g tomatoes (chopped well)
100g sweet peppers (all cut up)
100g onions (diced)
1 tbsp grated ginger
1/2tsp cayenne pepper (optional)
1 tsp ground cumin
1 tsp coriander
1 tsp tumeric
1 fistful of raisins
1 carrot (chopped good)
1 cinnamon stick
3 bay leaves
1 pinch of salt
Method:
1. Put lentils, stock and garlic in to a large saucepan, bring to boil. Reduce heat and simmer for 20mins covered.
2. Add everything else and bring to a simmer and continue to cook uncovered for 30 mins or until the tatoes are softish.
3. Serve with rice.
Thursday, October 4, 2007
Tortilla
Welcome to our VEGETARIAN FOOD ODYSSEY...
Here is the very first of our wondrous festival of real noice food for you and your family and friends. We will unashamedly show the poo and the good food that is created by us: Patterick and Lucy.
This is a tortilla. I made it. I am Patterick. Lucy was just the assistant with this one. This is a good quick food that still looks impressive. I like to use two plates to flip it. We give it 15/20.
So... the ingredients...
To serve 2:
1 medium potato (roughly sliced and par-boiled)
1 medium onion (also roughly sliced)
1 clove garlic (crushed severely)
3 medium free range eggs
Half of a giant courgette (matchstick sliced)
8 little mushrooms (sliced)
Pinch of mixed herbs
3 drops of Worcester sauce
1 handful mature grated vegetarian cheddar cheese
1 splash of vegetable oil
Method:
1. Heat up the oil real hot and fry everything starting with onion, potato and garlic in a large frying pan.
2. Beat the eggs within an inch of their loives and pour over the mixture.
3. Add herbs and seasoning and Worcester sauce
4. When it's browny on the underside flip it over or cook on grill tip topped with cheese.
5. Ha enjoy
Here is the very first of our wondrous festival of real noice food for you and your family and friends. We will unashamedly show the poo and the good food that is created by us: Patterick and Lucy.
This is a tortilla. I made it. I am Patterick. Lucy was just the assistant with this one. This is a good quick food that still looks impressive. I like to use two plates to flip it. We give it 15/20.
So... the ingredients...
To serve 2:
1 medium potato (roughly sliced and par-boiled)
1 medium onion (also roughly sliced)
1 clove garlic (crushed severely)
3 medium free range eggs
Half of a giant courgette (matchstick sliced)
8 little mushrooms (sliced)
Pinch of mixed herbs
3 drops of Worcester sauce
1 handful mature grated vegetarian cheddar cheese
1 splash of vegetable oil
Method:
1. Heat up the oil real hot and fry everything starting with onion, potato and garlic in a large frying pan.
2. Beat the eggs within an inch of their loives and pour over the mixture.
3. Add herbs and seasoning and Worcester sauce
4. When it's browny on the underside flip it over or cook on grill tip topped with cheese.
5. Ha enjoy
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