Topic: THE COOKING CLUB

coffee& cream pudding bread & butter
pudding

ingredients

SERVES 4

6 x 1 day old croissants
4oz unsalted butter
6oz Californian raisins
2 eggs
5 egg yolks
2oz unrefined caster sugar
¼ pt milk
¾ pt double cream
1 espresso cup of strong coffee
1 vanilla pod

Topping
¼ pt whipped cream
2oz grated dark chocolate
Icing sugar to dust

Method

1. Put the milk, double cream, coffee and opened vanilla pod into a sauce pan and bring to the boil
2. Whisk the eggs, yolks and caster sugar together
3. Meanwhile slice the croissants in half lengthwise
4. Use 1oz butter to grease an ovenproof dish
5. Using 3oz butter, spread this on the cut sides of the croissants
6. Lay half of them on the base of the dish, butter side up
7. Sprinkle with raisins and lay croissants on top
8. Let the boiled cream cool a little, pour onto the egg mixture stirring all the time
9. Put back onto heat and stir to start to thicken, take off immediately
10. Strain half over the croissants mixture and allow to soak in for 15 minutes gradually straining over the rest of the mix until all is in the dish
11. Cook ‘an Bain Marie' until set
12. Take out and allow to cool for 10 minutes
13. Pipe a line of whipped cream up the middle of the pudding, sprinkle the grated chocolate over the cream and dust the whole thing with icing sugar, serve

OH MY, How exciting!

have wrote some down!

do You have a good one for lasagna without meat?

and a good bannana bread?

thank you so much for this!

Puppy

PORK CHOP SUEY

10 PORTIONS

Ingredients

Pork loin                                                             1 kg

Soy sauce                                                            125 ml

Sherry                                                                 50 ml

Cornflour                                                            50 g

Bean sprouts                                                       500 mg

Onions                                                                100 mg

Green pepper                                                       1

Red pepper                                                          1

Cauliflower                                                         200 g

Oil                                                                       100 ml

Sugar                                                                   50 g

White stock                                                         175 ml

Ground ginger                                                     Pinch

Salt

Method

1.     Thinly slice the pork and cut it into 2 cm cubes.

2.     Mix together the soy sauce, ground ginger and sherry and marinade the meat for 30 minutes.

3.     Wash and drain the bean sprouts, peel and dice the onions.

4.     Remove the core and seeds from the peppers, cut them into thin slices and cut the cauliflower into florets.

5.     Heat the oil into a pan and stir fry the onions and peppers for 2 minutes then add the pork and continue to fry for a further 5 minutes.

6.     Mix the cornflour with the white stock and add to the pan then put in the bean sprouts and sugar and simmer for 2 minutes.  Adjust the seasoning and serve immediately.

CHICKEN PANCAKES

10 PORTIONS

Ingredients

Pancake batter (without sugar)                            1 ltr

Chicken (cooked)                                                800 g

Button mushrooms                                              125 g

Supreme sauce                                                    250 ml

Lemon                                                                 1

Butter                                                                  25 g

Salt

Pepper

Method

1.     Prepare and cook the pancakes allowing 2 per person.  Keep them hot.

2.     Cook the mushrooms in acidulated water with a little butter.

3.     Cut the chicken into dice, slice the mushrooms thinly, add both to the sauce and simmer for 3 minutes.  Adjust the seasoning.

4.     Place an equal amount of the filling in each pancake and roll them up sealing the ends.

5.     Arrange them on a hot serving dish and serve immediately.

MACARONI CHEESE

10 PORTIONS

Ingredients

Macaroni                                                             500 g

White Sauce                                                        1.5 ltr

Cheese                                                                 100 g

Butter                                                                  100 g

Salt

Pepper

Method

1.     Cook the macaroni in boiling salted water for 10 minutes then refresh and drain well.

2.     Bring the white sauce to the boil, add the macaroni and half of the grated cheese and withdraw from the heat.

3.     Add seasoning, pour into a fireproof dish, sprinkle with the remaining cheese and colour in an oven at 200°C or under a grill for service.

ROAST STUFFED TURKEY

Ingredients

Turkey (Oven Ready)

Parsley and thyme stuffing

Oil

Salt

Brown stock

Chipolata sausages          )

Bacon rolls                      )  for garnish           

Game chips                     )

Watercress                       )

Cranberry sauce/bread sauce  allow 150 ml per portion

Method

1.     Remove the wishbone with the point of a sharp knife and place the stuffing in the neck end only.  Sprinkle a little salt in the vent.

2.     Place the bird on its side in a baking tray, baste with oil and place it in an oven at 200°C for 30 minutes then turn it over onto the other side and roast for a further 30 minutes, basting occasionally.

3.     Place the bird onto its back and continue to roast until it is cooked.  It is important to baste regularly.  If the skin is colouring too quickly cover it with either cooking foil or greaseproof paper.  When the turkey is cooked, the juices will run white and the flesh will be firm to the touch. 

4.     Allow the turkey to rest for 10 minutes prior to carving.

5.     Make a roast gravy using the brown stock and the residue from the cooking process.

CHICKEN SAUTE CHASSEUR

8 PORTIONS

Ingredients

Chickens                                                             2x1.2 kg

White wine                                                          125 ml

Shallots                                                               50 g

Mushrooms                                                         200 g

Jus lie                                                                  250 ml

Tomatoes                                                             200 g

Chopped tarragon to flavour

Parsley (chopped)

Oil

Pepper

Method

1.     a.   Remove the legs from the carcass.

        b.   Cut each leg in 2 at the joint.

        c.   Remove the thigh bone and trim the knuckles

              from the drumsticks.

        d.   Remove the wish bone and the winglets.

        e.   Remove the wings carefully, leaving 2 equal

              portions of meat on the breast.  Remove the

              breast and cut across into 2.  Use the winglets

              and carcass in stock.

2.     Heat a little oil in a shallow pan season the chicken pieces and put them in the pan with the skin side down.  Cook over a moderate heat until the chicken is lightly coloured.  Turn the pieces of chicken over, colour the other side, then remove the wings and breast.

Hello to all

if any one has any recipes please feel free to post  them if anyone want a quick &| easy recipes let me know

Simple and Easy Banana Smoothie Recipe

This banana smoothie recipe is very easy to make and all ingredients you probably have in your refrigerator already or can easily get at any grocery store.

Ingredients:
1 banana
1 cup of whole milk
1 cup yogurt(preferabbly strawberry banana yogurt)
4 large strawberries

Directions:
Blend the banana and strawberries with the milk

BLUEBERRIE MILK SHAKE

1. In the container of a food processor or blender, place blueberries, mixed fruit, milk, sugar and vanilla extract; whirl until smooth. Serve immediately.

Makes 2 to 3 servings.

Mango smoothie

Ingredients

Recipe directions

Mango facts

WOW

Thank You sooooooooooo much for taking the time and effort for us

we are very, VERY, lucky!!!

I have already made copies!!!

maybe start another thread on "growing our friendship" would be great too! again, thank You {{{Lizzie}}}

Puppy

Good morning and happy easter to you all if you make chicken curry you can put the mango in it takes the bitter ness out of the curry paste or powder or

MANGO CHUTNEY WITH

BARBECUED LINCONSHIRE SAUSAGES

Serves: 4

Ingredients

1 large ripe mangoes OR JAR
2 shallots, finely chopped
3tbsp red wine vinegar
3tbsp light brown muscovado sugar
1tbsp black mustard seeds

Method

1. Preheat the grill or barbecue to a medium heat. Thread the sausages onto 4 pairs of parallel skewers so they look like two rungs on a ladder. Barbecue or grill for 18-20 minutes, turning once, until golden brown and cooked through.
2. Meanwhile, hold the mango firmly on a board and slice down either side of the central stone to remove the 'cheeks'. Place the two sides, flesh side up and score a lattice into the flesh. Gently push out the skin from underneath and cut away the cubes. Remove and dice any flesh still clinging to the stone.
3. Place the mango in a pan with the shallots, vinegar, sugar and mustard seeds. Season, and cook over a medium heat for 15 minutes until tender, adding a splash of water if necessary.
4. Serve the sausages with a generous helping of fresh mango chutney.