It is currently Sat Aug 15, 2020 1:46 pm

All times are UTC




Forum locked This topic is locked, you cannot edit posts or make further replies.  [ 7 posts ] 
Author Message
PostPosted: Tue Dec 24, 2019 2:42 am 
Offline
Obduction Backer

Joined: Tue Feb 14, 2012 1:52 pm
Posts: 96
2019 Delectable D'ni Dishes Recipe Swap

Some of you may remember the Holiday Open House and Recipe Swaps that happened in the cavern around the Christmas season. We had a few wonderful gatherings where avvies from around the world would come together to celebrate the holidays and share recipes that were diverse and tantalizing.

Although this is very short notice and not actually an organized event, you are still cordially invited to stop in the Swee'Dish Chef's Hood to visit, take a break from the holiday bustling, and share recipes once again. The Chef may be there to collect your recipe but if not, you can still submit recipes to him.

Please send (via Ki mail) a traditional, cultural, family or holiday favorite recipe to share with all. Our quirky, dilettante Chef, Ki # 5192528, will be collecting your special dishes which will then be added to the Delectable D'ni Dishes (Recipe Book) on our forum.

Be sure to include your name in the recipe title/subject area. i.e. "Swee'Dish Chef's Stuffed Muffin Tops"

If the Chef has gone to the market, you may add your recipe directly to this D'ni Dishes thread here on the forum.

Happy Holidays to you and your!
~ X Kaaja


Top
 Profile  
Reply with quote  
PostPosted: Tue Dec 24, 2019 1:15 pm 
Offline
Obduction Backer

Joined: Wed Jan 16, 2013 11:06 am
Posts: 639
Location: UK: Now with added Magic
First entry for 2019:)
AlanD's exceptional toasted cheese.

I acquired this one from a tv show, but it was not a cookery show. It was about cheese, and this is the best method for making delectable toasted cheese.

1: Toast the bread lightly on both sides.
2: Spread liberally with butter on one side, right up to the edge. You can get away with margarine, but butter is so much better.
3: Grate the cheese of your choice and apply a suitable depth of grated cheese to the buttered toast.
4: Put under the grill to finish - don't put it right up under the grill, use a low level rack and toast it evenly and slowly.

Remove from grill. Admire the appearance, and the smell. Now eat it before it gets cold.

This really is so much better than throwing a store-bought cheese slice on some bread. Really.

Edit: Here's the science bit.
Use white bread, brown has ferulic acid, which stops the Maillard reaction, the browning that you see and taste on a white bread slice.

Pre-sliced is better, as the slices tend to be thinner, and allow the Maillard reaction proportionally more of the slice to give flavour to.

Butter is important, as the fat helps to release the flavours from the browning of the Maillard reaction. Spread it to the very edges, to release the flavour and help prevent it from burning when you put it under the grill.

A young cheese is better, as it melts more easily. Mature cheeses are stiffer, the proteins have bound together more tightly, and it doesn't soften or melt so well.

50g of cheese per slice is the optimum amount - but really it's up to you.

18cm - that's 7 inches - is the best spacing between grill and cheese coated slice,to allow the heat to even up and grill it more evenly and slowly.

If you can set your grill temperature, 130-150°C (250-300°F) is best to encourage the browning Maillard reaction without burning.

You can used Worcester Sauce, applied to the finished item, to heighten the flavour if you like.

Try it. I'm sure you'll like it. I certainly do:)

_________________
KI numbers:
11981 AlanD
12305 AlanDJ


Last edited by AlanD on Tue Dec 24, 2019 7:05 pm, edited 1 time in total.

Top
 Profile  
Reply with quote  
PostPosted: Tue Dec 24, 2019 3:20 pm 
Offline

Joined: Tue Nov 21, 2017 7:33 am
Posts: 91
Location: Germany
Saxon Potato Soup

Ingredients:

1 kg of potato
1 carrot
1/2 celery tuber
3 stems of celery with leaves
parsley
1 large onion
100 gr. Fat bacon

Peel the potatoes, carrot and celeriac and cut into cubes.
Cook gently with salt and not too much water.

In the meantime, separate the celery from the leaves.
cut the stems into thin slices,
Chop the leaves together with the parsley.

Chop the onion finely.

Cut the bacon into thin slices and put them in a pan
fry until the slices are crispy.
Take out the bacon slices and onion cubes toast in the fat until golden brown.

The softly chopped potatoes, celeriac and carrot
remove from the cooking water (do not pour water away)
Potatoes, celeriac and carrot through a potato press
press and put back into the cooking water. Add some water if necessary.

Bring to the boil again briefly, the finely chopped celery and
add the onion cubes with the fat to the soup. Let everything go well,
season with salt and pepper and finally the parsley and celery leaves
add.

Serve with Viennese sausages - enjoy your meal :D :D :D
[Reveal] Spoiler:
Image


Minasunda

Image


Top
 Profile  
Reply with quote  
PostPosted: Tue Dec 24, 2019 7:42 pm 
Offline
Obduction Backer

Joined: Wed Jan 16, 2013 11:06 am
Posts: 639
Location: UK: Now with added Magic
Mina, that looks delightful, and a very hearty Winter soup. Just right for the season :)

I will try to remember to take a photo the next time I do a toasted cheese for my breakfast.

_________________
KI numbers:
11981 AlanD
12305 AlanDJ


Top
 Profile  
Reply with quote  
PostPosted: Wed Dec 25, 2019 12:39 pm 
Offline
Obduction Backer

Joined: Fri Dec 10, 2010 1:38 am
Posts: 730
Location: France
Croustillant de chevre chaud a la moutarde de Dijon

Hot Dijon-covered goat cheese rounds on salad
Pronounced: kroos tee yah(n) / duh / she vruh / shoh / ah / lah/ moo tard / duh / dee zhah(n)

INGREDIENTS:

2 crottins de Chavignol, cut in half widthwise
1-2 Tablespoons Dijon mustard
1/2 cup freshly ground bread crumbs (a baguette works well here)
For the salad & vinaigrette
1/2 Tablespoon Dijon mustard
1 Tablespoon red wine vinegar
3 Tablespoons olive oil
mixed salad greens
8 toasted baguette slices (2 per person)

PREPARATION:

1. Spread the goat cheese with the mustard and cover in breadcrumbs. Place on a cookie sheet, cover with plastic wrap and put in the freezer for about 30 minutes.

2. Preheat oven to 457°F. Remove cheese from freezer and bake 7 to 9 minutes. Transfer the cheese to a plate and cool about 3 minutes.

3. Combine the mustard and vinegar, add a pinch of salt. Whisking constantly, drizzle in the olive oil. Season with some freshly ground pepper.

4. Place the salad greens in a large bowl and toss with the vinaigrette.

To serve:

Divide the greens evenly among 4 salad plates. Place two baguette slices and a goat cheese round on each plate and serve immediately.

_________________
Le difficile prend du temps, l'impossible, un peu plus...

Membre du quartier Mystpedia - KI 9392
Alts : EG Jan (gone) / Sleeper Jan KI (coming soon)


Top
 Profile  
Reply with quote  
PostPosted: Wed Dec 25, 2019 12:40 pm 
Offline
Obduction Backer

Joined: Fri Dec 10, 2010 1:38 am
Posts: 730
Location: France
and for dessert

Cherry Tiramisu

Serves: 4

Ingredients

400g cherries, pitted and halved
50g caster sugar
4 tablespoons cherry or amaretto liqueur
8 small madeleine cakes or sponge finger biscuits
2 tablespoons chopped toasted nuts

For the mascarpone cream

2 egg yolks
2 tablespoons caster sugar
250g mascarpone cheese
2 tablespoons cherry or amaretto liqueur

Method

Heat the cherries, sugar and 2 tablespoons of the liqueur in a saucepan until the sugar has dissolved and the cherries are slightly softened and their skin starts to burst. Set aside to cool.

For the mascarpone cream, whisk the egg yolks and sugar in a bowl until pale. Beat in the mascarpone and 2 tablespoons of the liqueur.

Place a layer of cake in the bottom of 4 individual glasses. Spoon over a little of the remaining liqueur, then add a layer of the cooked cherries and their juices. Top with a layer of the mascarpone cream. Repeat the layering until you are nearly at the top of the glass, finishing with the cream.

Sprinkle the top with chopped nuts and chill for 2 hours before serving.

_________________
Le difficile prend du temps, l'impossible, un peu plus...

Membre du quartier Mystpedia - KI 9392
Alts : EG Jan (gone) / Sleeper Jan KI (coming soon)


Top
 Profile  
Reply with quote  
PostPosted: Thu Dec 26, 2019 12:16 am 
Offline

Joined: Tue Feb 05, 2008 6:11 pm
Posts: 1972
Location: Land of Confusion
Here's one some of you might remember, My father actually found the place next door to what was Mrs. Lovett's bakery as a kid back in England but by then it was converted to a candy store, although the chair still worked. I am honestly not sure if its the same exact recipe but it is pretty good

Basic Recipe for Mrs. Lovett's Meat Pies:

1 lb. ground Meat (I usually use ground beef, the original ingredient is kinda taboo)
2 potatoes, chopped
1 cup sliced mushrooms
1 medium onion, chopped
1 ½ cup beef broth
1 teaspoon each basil and oregano
½ teaspoon thyme
1 tablespoon fresh parsley, chopped
2 teaspoons chopped garlic
1 ½ teaspoon salt
2 teaspoon pepper
1/3 cup flour
4 pie shells

Directions: Brown meat and drain, add diced potatoes, mushrooms, onion,
beef broth, herbs, garlic, salt and pepper, cover and simmer 25 minutes
Add flour and stir until mixture thickens; filling should be nice and thick
(like a pot pie filling).

Roll out pastry by the handful, spoon half-full with meat filling,
brush edges with egg yolk, fold pastry over and crimp edges.,
brush remaining egg on top.Bake 35 to 40 minutes at 375 or
until crust is golden brown. Let stand 5 minutes before serving.
Serve with ice cold ale (washing with gin not necessary).

I usually cheat and buy four frozen pie crust.

_________________
When You have eliminated all other possibilities What ever is left must be the solution

E=mc2
Energy = Milk x Coffee Squared


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Forum locked This topic is locked, you cannot edit posts or make further replies.  [ 7 posts ] 

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to: