Mrs. Redboots: “Falafel” on February 3, 2010
75g dried chickpeas, soaked for c 24 hour (or mixture chickpeas & butter beans)
1/2 tbs gram (chickpea, besan) flour
1 small red onion
1 clove garlic
1 large handful flat-leafed parsley
Small squirt harissa paste
Salt & pepper
Put it all in the food processor and blitz until very fine; squoosh into burger shapes, as many as feel comfortable. Grease large baking-tray and plop the burgers on to it. Bake at mark 6 for 30 minutes or so.
Mrs Redboots, 2 Aug 09, PWYF Forum
8 oz digestive or other biscuits (graham crackers are probably the closest American alternative)
1.5 oz glacé cherries
1 oz raisins
4 level tbs golden syrup
4 oz butter
3 level tbs cocoa powder
Chop cherries, line a shallow tin with foil, crush biscuits. Melt butter and syrup, add cocoa, raisins, cherries, etc, bring just to boil. Remove from heat, mix in crushed biscuits, press into tin.
When cold, ice if liked with 1 oz Bourneville cocoa, 1 dessertspoon milk, 2 oz butter and 6 oz icing sugar all creamed together.
Cut into pieces about 1″ by 1/2″ to serve.
Apologies for the old-fashioned measurements; this is my mother’s recipe and I haven’t made it for many, many years.
Mrs Redboots, Recipe thread, 27 December 08
These were new to me – my mother may be 80, but she is still capable of surprising me, on occasion. I haven’t yet made these, but she says they’re dead easy, and is making them every week during the shooting season, as apparently the guns all demand them with their coffee. And since people are probably rather tired of sweet Christmas food:
Equal quantities by weight of bread (any type!), grated cheese (any, but the stronger-flavoured the better), butter and flour.
Possibly a drop of Tabasco sauce, or a sprinkle of dried chilli flakes, or 1/4 tsp dry mustard powder, and maybe a pinch of dried mixed herbs.
Whizz everything together in food processor until breadcrumby. Bring together with the hands into a dough; chill if necessary. Roll out to about 1/4″-1/2″ inch thickness, then stamp out rounds (or Christmassy shapes, if you have Christmassy cookie cutters!).
Bake on greased baking tray at 180 in a fan oven (Mark 5, 375 F) for about 15 minutes.
Mrs. Redboots: Recipe Thread: December 13, 2008
Here’s the recipe for the cheese pudding I mentioned in the other thread:
4 slices wholemeal bread, crusts removed, spread thinly with butter.
60 g strong cheese, grated
300 ml milk
Seasoning: salt, pepper, garlic powder…. whatever.
Put 2 slices of the bread butter side up in an oven-proof bowl, sprinkle with half the cheese. Put the other two slices on top, and sprinkle with remaining cheese. Whisk the eggs, milk and seasoning together and pour over the bread and cheese. Bake in a moderate oven (gas 4-5, 185 C) for 45 minutes.
Mrs Redboots: December 11, 2008: Recipe Thread
This is one of my favourite sweet potato recipes, which I made earlier in the week. Vegan; dairy- and gluten-free, but contains peanuts. Serves four, with a green vegetable or two on the side.
2-3 medium-sized sweet potatoes
1 large onion
2-3 cloves of garlic (optional, but I’m one of those who think you can never have too much garlic!)
1 red or yellow sweet pepper
1-2 chilli peppers, depending on strength
1 tin chopped tomatoes
1 tin aduki or other red beans
Seasoning to taste, including vegetable stock powder
2 tbs peanut butter
Roasted peanuts or cashew nuts for sprinkling
Peel and chop onion. I always give my onions 3 minutes in the microwave, but you could give them 20 minutes in a little olive oil on top of the stove instead.
Peel potatoes, and cut into bite-sized chunks; cut the sweet pepper into strips, chop the chillis and crush or chop the garlic. Drain and rinse the beans.
Put all the above into a slow cooker, add the tin of tomatoes and just enough water to come to the top of the pile. Season and stir vigorously, then leave to cook on “auto” for at least 5 hours. If you don’t have a crock-pot or slow cooker, give it 3 hours in the bottom of a very slow oven, but it’s apt to go a bit mushy if you do, I find (I have cooked this recipe this way when making double-quantity for a church lunch).
When ready to serve, put your peanut butter into a bowl, add 2 tbs of the cooking liquid and stir vigorously until it dissolves down. Now add this back into the casserole and stir.
Serve sprinkled with peanuts or cashew nuts, and a green vegetable on the side. Utterly delicious, and of course, you can make it in the morning and it will wait until you’re ready to eat in the evening.
Mrs Redboots, 19 October, Recipe Thread
In my family, this is known as an Interesting Dish of My Own Invention.
Which is what we had for supper tonight, as I found I had chicken breast fillets, rather than whole chicken breasts:
1/2 pack chicken breast fillets (200 g)
1 large leek
1/2 pack mushrooms
1/2 tbs olive oil
About 150 ml milk (? 5 fl oz)
A little water
1/2 tbs cornflour (cornstarch, if you are American)
1/2 tbs reduced-fat creme fraiche.
Seasoning to taste (I used salt, pepper, dried shallots, herbes de provence and a splash of Worcestershire sauce)
Cut chicken and leeks into bite-sized chunks and mushrooms into slices. I think the dish would have been nicest if I’d par-boiled or steamed the leeks first, so do that. Meanwhile mix milk, cream, cornflour and seasoning very thoroughly.
Put olive oil into a wok and stir-fry the chicken for a few minutes. Add the vegetables, and when it starts looking a bit dry, add a sploosh of water. Then reduce the heat, add the milk mixture, and stir until it all thickens up nicely. Continue to cook, stirring all the time, for about five minutes, adding more water as necessary.
Mrs Redboots, 23rd September 2008: comment to “Honey Doughnuts”
My mother used to make corn fritters, but she shallow-fried hers. I was debating trying to make them the other day. I think this was the recipe she used (my apologies for the measurements being in old money, but it’s a very old cookery book!):
4 oz plain flour (c 120 g)
1/4 pint milk (N.B. UK pint – 5 fl oz or 150 ml, not US)
11 oz tin creamed sweet corn (I’m almost sure my mother used ordinary sweetcorn)
Salt and black pepper
Sift the flour into a mixing bowl, make a well in the centre and add the egg and milk. Using a wooden spoon, mix from the centre, gradually drawing in the flour from around the sides of the bowl. Beat to make a smooth batter. Stir in the sweet corn and season to taste with salt and freshly ground pepper. Heat about 2 oz (50 g) butter and 1 tbs (15 ml) olive or corn oil in a frying -pan. When hot, add tablespoons of the corn fritter batter, cook until golden brown on the underside, then turn each fritter and fry on the other side. Fry the fritters a few at a time – they take 1-2 minutes to cook; keep the fritters warm while frying the next batch.
Mrs Redboots added (24th September 2008):
Just to add that as you can’t digest milk, you could always make the batter with beer, instead. Beer batter is a Very Fine Thing Indeed.
Mrs Redboots: comment to “In Honour” on August 11, 2008
Oh good, an excuse to share my latest cake recipe with you – Five-minute cake. (And yes, it is CHOCOLATE!):
It works better if you make it in a pudding-basin rather than a mug (either that or I have very large tablespoons, but it overflowed like crazy first time I tried!). And I didn’t have any cocoa in the house, but it’s wonderful with chocolate chips!
4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
3 Tablespoons milk
3 Tablespoons oil
Mix flour, sugar and cocoa:
Spoon in 1 egg
Pour in milk and oil, and mix well
Put in microwave for 3 minutes on maximum power (1000watt)
Wait until it stops rising and sets in the mug
Tip contents out of mug onto saucer and enjoy!
Mrs Redboots: comment in “Ice Heroine” on July 16, 2008
Here’s one more for the collection:
Liquidise two ripe Ogen melons, the juice of two lemons and 120g (4oz) caster sugar. Infuse 15g (half an oz) fresh/dried lavender flowers in half a bottle of gently warmed, dry sparkling wine or champagne, for 15 minutes. Drain and press through a sieve, then add to the puree, followed by two beaten egg whites. Add one or two drops of mauve food colouring and place in an ice cream machine or whisk the mixture and freeze, then whisk every 20 minutes until set.
By the way, cheating and adding a drop of essential oil of lavender is a failure – I’ve tried! Flavour too strong.
Mrs Redboots, 14 May 08, comment to ‘Butter Bombs’
Strawberry, Peach or Grape dessert
Either some strawberries, washed, hulled & sliced, or 1 peach per person, or some of each – grapes do work, but not so well. If using peach, put in boiling water for 1 minute and then in cold water to loosen the skins so you can peel them.
Then slice the fruit & put in the bottom of a dish. Cover with one of the following, depending on how calorific you want the pudding to be:
Fat-free fromage frais
Full-fat fromage frais
Whipped cream mixed with 1/3 the amount of natural yogurt
On top of that you pour some caramel, which you have made by hotting up some sugar in an equal quantity of water until it sets the smoke alarm off and goes golden. Or if you’re a celebrity chef, or want to make an impression, you top it with demerara sugar and then use a blowtorch to caramelise it.
In any event, it’s superb….