tell us your recipe's

shona · **Posted:** Mon May 25, 2009 6:08 pm

Yummy maranade that kind of tastes like the one you get on spare ribs

3 Tablespoons of tomato sauce
2 Tablespoons of worcestershire (or I used BBQ sauce)
1 Tablespoon of Vinegar (I used apple sider vinegar)
1 Teaspoon of curry powder
1 Teaspoon of mustard
1 cup of warm water

Mix all ingredients together
soak chops (Or whatever else) for a few hours (Or however long you want)
Cook however you cook your meat
We tend to fry our chops but I'm sure BBQ or casserole or whatever would work just as good
The recipe I had said to coat in flour and casserole.

shona · **Posted:** Tue May 26, 2009 8:51 am

My lovely husband just corrected me on the choc-cherrie recipe I posted earlier. :oops:

Empty half the juice from the cherries and refill with water.
Then tip the whole jar of cherries and all the juice into the crock pot dish.
Follow the rest of the recipe as previously posted

Enjoy

the flock · **Joined:** Mon Jun 01, 2009 12:48 pm **Posts:** 2

Vegetarian Split Pea Soup

1 tablespoon extra virgin olive oil
2 large onions, chopped
1/2 teaspoon fine-grain sea salt
2 cups dried split green peas, picked over and rinsed
5 cups water
juice of 1/2 lemon (reserve the zest)
a few pinches of smoked paprika
more olive oil to drizzle
Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.
Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

Drew Smith · **Posted:** Thu Jun 04, 2009 11:36 am

I love pea soup but don't know about a Vegetarian version :-?

Cheers Drew Smith

bigblackhens · **Posted:** Mon Jul 20, 2009 8:59 pm

some mouth watering recipes yuuuuuuum O

white leghorn · **Posted:** Tue Jul 21, 2009 8:14 pm

Best Damper Recipe

Ingredients
self raising flour
baking powder
salt
1 egg
1 tablespoon cooking oil
milk

Method
Half fill the camp oven with the SR flour. Add 1 teaspoon of baking powder and a good pinch of salt. Mix these dry ingredients and make a well in the centre of the flour mixture. Add 1 egg, 1 tablespoon of oil and enough milk to mix. Mix well, adding more milk a little at a time as required. Mix until the dough is well mixed and a little sticky. Even out the mixture and brush the top with a little milk to help in browning.

Cover the camp oven with the lid. Place on moderate coals and cook for about 15 to 20 minutes, then test with a sharp knife. If not cooked, cover and cook for a little longer. (You can smell when it's ready!)

For a savoury damper, top with grated cheese before cooking.

For a sweet damper, add sugar and sultanas to the dough before cooking.

The plain damper recipe is delicious with butter and jam, and ideal for a campfire supper!

rainbow · **Posted:** Fri Sep 04, 2009 8:52 pm

TOMATO AND EGG SCRAMBLE

4 eggs
2 rashers bacon chopped
2 spring onions finely chopped
4 ripe tomatoes finely chopped
2 tablespoons olive oil
salt and pepper to taste (or add a dash of chilli powder if you like heat)
crusty loaf of bread

Put oil into a frypan, put heat onto moderate, add spring onions and stir until slightly soft. Add bacon and cook till golden, then add the tomatoes and cook till soft and mushy but not overcooked as there must be juice still there. Crack eggs straight into the pan and only give a slight stir till just blended through. Turn the heat down a little and wait for the egg to just set, then give it a slight stir and add seasonings and chiili powder. Serve with bread. serves 2

fox_less · **Posted:** Sat Sep 05, 2009 1:16 pm

Love scramble so will give that one a go

rainbow · **Posted:** Tue Sep 08, 2009 8:51 pm

TARRAGON CHICKEN

400 gms. skinless chicken breast or thigh fillet cut into thin strips
1 red capsicum sliced into very thin strips
200 ml sour cream
1 clove garlic finely chopped
1 teaspoon dried tarragon or 3 - 4 tbsp fresh french tarragon leaves
2 tbsp olive oil
salt and black pepper
half a packet of fettucine pasta

The pasta needs to go into the boiling water just before you start to cook the chicken.
Heat olive oil in a saucepan over a moderate heat and add garlic, capsicum and chicken. Cook until chicken is cooked and golden and capsicum is soft, stirring constantly. Add the tarragon, sour cream and salt and pepper and cook for another 2 minutes or so. Serve the chicken mixture over a bed of fettucine. Serves 4

Nod · **Joined:** Tue Sep 08, 2009 4:36 pm **Posts:** 1

Strawberry Custard Tart
serves 10-12

1 batch of Flaky Pie Crust Dough
2 cups milk
3/4 cup sugar
6 egg yolks
pinch of salt
1 1/2 tsp. vanilla extract
1/3 cup all-purpose flour
2 Tbs. butter

1/2 cup apricot preserves
1 Tbs. water
2 pints fresh strawberries

Custard Filling:
Heat the milk with half the sugar on medium heat. Whisk the sugar with the milk until it dissolves. Keep warm.
Beat together the yolks and remaining sugar in a large mixing bowl. Add the salt and vanilla. Mix until smooth. Whisk in the flour slowly.
Bring the milk to a boil, then whisk about 1/3 of it into the yolk mixture. Bring the remaining milk mixture to a boil over medium heat and whisk in the yolk mixture.
Place the butter in the bottom of a cool mixing bowl. When the custard begins to boil, immediately pour the custard onto the butter in the bowl. Whisk the butter into the custard until it melts. Rub a piece of butter over the top of the custard so it doesn't develop a film. cover with plastic and chill for 1 hour.
Bring the preserves to a boil in a small saucepan. If preserves seem too thick, add water. Strain the preserves and set aside.
Trim the stems and top part of the strawberries, then slice each one into 4.
To assemble the tart, brush the glaze on the crust and let dry. Spread the cooled custard across the crust to about 1/4 inch. You won't need to use all the custard.
Arrange the sliced berries like dominos in concentric circles. Brush the finished strawberries with the apricot preserves.

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