tell us your recipe's

Raf · **Posted:** Mon Jan 07, 2013 10:53 am

This is the biggest cook book on the planet woohoo4

Good job peoples

Raf

Hens and Hobbits · **Posted:** Mon Feb 04, 2013 8:00 am

Raspberry Syllabub

Makes 8

Ingredients:

• 3/4 cup sugar
• 2/3 cup white dessert wine
• 1/2 cup fresh lemon juice
• 1/3 cup dry sherry
• 2 tablespoons grated lemon peel
• 2 cups chilled pure thickened cream
• 2 1/2 punnets raspberries

Method:

Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 vintage wine glasses. Cover and refrigerate. Sprinkle with raspberries and serve.

sbkdownunder · **Posted:** Tue Feb 05, 2013 12:50 pm

egg in a hole

cut a hole out of of a slice of fresh bread, butter on both sides,
put in a medium hot frying pan,
crack a fresh egg into the hole,
turn when bread starts to turn brown
salt and pepper to taste

kids and adults love it :-)

Katy · **Posted:** Wed Feb 06, 2013 10:07 am

Love that one nice and easy and sounds yummy

sbkdownunder · **Posted:** Wed Feb 06, 2013 11:46 am

yes, and you can eat it with 1 hand!

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Greek Easter Biscuits

Ingredients:
1kg flour
4 eggs, room temperature
350g sugar
350g butter, room temperature
60ml orange juice
30g baking powder
1 orange rind, grated
Egg wash
1 egg beaten with 1 tablespoon water and a few drops of vanilla essence

Method:
Preheat oven to 180°C.
In a mixer, beat the butter and sugar until very creamy.
Add the eggs one at a time and continue beating for 4 minutes. Add the orange rind, orange juice and mix until well combined.
In a separate bowl, sift the flour and the baking powder together. Add the butter mixture and gently combine. This will create a very soft dough.
Take small balls of dough (approx. 1 tbsp) and roll into long 'snakes' then shape into biscuits. Place on a baking tray and brush with eggwash before placing them in the oven for 30 minutes or golden brown.

Notes:
Be careful not to overwork the dough as this will make the mixture greasy and denser than it should be.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Greek Easter Biscuits

Ingredients:
1kg flour
4 eggs, room temperature
350g sugar
350g butter, room temperature
60ml orange juice
30g baking powder
1 orange rind, grated
Egg wash
1 egg beaten with 1 tablespoon water and a few drops of vanilla essence

Method:
Preheat oven to 180°C.
In a mixer, beat the butter and sugar until very creamy.
Add the eggs one at a time and continue beating for 4 minutes. Add the orange rind, orange juice and mix until well combined.
In a separate bowl, sift the flour and the baking powder together. Add the butter mixture and gently combine. This will create a very soft dough.
Take small balls of dough (approx. 1 tbsp) and roll into long 'snakes' then shape into biscuits. Place on a baking tray and brush with eggwash before placing them in the oven for 30 minutes or golden brown.

Notes:
Be careful not to overwork the dough as this will make the mixture greasy and denser than it should be.

MoreBants · **Joined:** Mon Mar 04, 2013 7:51 pm **Posts:** 1

Normandy Guinea Fowl with potatoes

This lovely, old-fashioned dish isn’t as calorie-rich as it tastes. Serve with boiled potatoes, which can be mashed into the delicious, appley gravy, and a green vegetable.

6 Cox, Braeburn or other crisp, juicy eating apples
50g butter
150ml cider
1 guinea fowl or four skinned chicken thighs
Salt and freshly ground black pepper
1 tbsp calvados, brandy or whisky
100ml double cream or full fat crème fraîche (I only used 2 tablespoons of this)

Method

1.Preheat the oven to 180°C, gas mark 4.

2.Peel, quarter, core and thickly slice the apples. Melt half the butter in a heavy casserole over a medium heat. Add the apples and cider, cover, and cook briskly for 10 minutes. Remove the lid and boil for 5 minutes to concentrate the juices. The apples should be tender and juicy but not overly wet.

3.If you’re using guinea fowl, skin it and joint into four pieces, trimming away any fat. Melt the remaining butter in a frying pan, season the guinea fowl or chicken and brown briefly. Bury the meat in the apples. Tuck a piece of greaseproof paper over the pan contents to exclude air, and add the lid. Bake for 30 minutes.

4.Remove the meat from the dish and keep warm. Put the casserole, with the apples, over a medium heat and bring to the boil. Add the alcohol and, a couple of minutes later, the cream. Boil, stirring, to blend and reduce the sauce. Adjust the seasoning. Spoon most of the sauced apples onto a platter and top with the meat. Add the last of the apples, and serve.

http://www.waitrose.com/recipe/Normandy ... _Fowl.aspx

TarraP · **Joined:** Sat Mar 09, 2013 3:26 pm **Posts:** 1

I have printed out 4 of these for the family dinners to come

than657

for the postings

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

TarraP wrote:

I have printed out 4 of these for the family dinners to come

than657

for the postings

TarraP there are pages and pages of wonderful recipes here from breakfast to lunch to dinner!

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