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    Rhosauce's Recipes

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    Rhosauce
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    Rhosauce's Recipes

    Post by Rhosauce on Mon Dec 13, 2010 5:10 am

    I'm going to use this megathread to share with you guys my favourite recipes, most of which I found on the BBC's food website.

    I'd just like to point out that whatever recipes I try, I do edit. I'm not a fan of always cooking things the way others do it so if there are any discrepancies between what you see on the site and what I share here, it's because I'm showing you guys the way I do it.

    Disclaimer: Although I have yet to kill anyone with the food I cook, or give them bad tummies, it may happen to you. I just don't think it will... I hope.

    Om Nom

    Recipes

    * Garlic Yorkshire Puddings
    * Gooey Rainbow Meringues
    * Sausage & Apple Stuffing


    Last edited by Rhosauce on Thu Dec 16, 2010 11:04 am; edited 3 times in total

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    Re: Rhosauce's Recipes

    Post by Guest on Mon Dec 13, 2010 8:00 am

    Scared

    ...

    *runs*
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    Rhosauce
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    Re: Rhosauce's Recipes

    Post by Rhosauce on Mon Dec 13, 2010 1:39 pm

    Sausage & Apple Stuffing


    Original recipe can be found here.

    My version:

    30 minutes to prepare
    40 minutes to cook

    Serves 10

    Ingredients:

    25g butter
    50ml gravy (my favourite is Bisto)
    1 large green/yellow apple
    3 onions
    3 cloves of garlic
    8 button mushrooms
    8 halal sausages
    10 slices of halal ham
    250g biscottes (aka rusks)

    Steps:

    1) Slice and dice the onions, garlic and mushrooms and put aside.

    2) Crush the biscottes into crumbs. Put aside.

    3) Peel, bore and dice the apple. Put with the onions.

    4) Slice the ham and sausages as finely as possible. Put aside.

    5) Melt the butter in a large pan until sizzling. Pour in the onions and other ingredients and cook lightly for 5-10 minutes. I usually do this until I can see the mushrooms are done.

    6) Add in the meats and stir until well mixed.

    7) Take the food of the heat and begin to boil 50ml of water.

    8) Once the water is boiled, mix it with the gravy granules (I like thicker gravy so you'd have to decide for yourself how many tablespoons of granules you want). Alternatively, you could make homemade gravy - use much less than 50ml if it's high in fat.

    9) Add the biscottes crumbs until well mixed. If necessary, use your hands and mash it all together in a thick bread pan.

    10) Once the mixture is sticking together well, press it down into the bread pan until it becomes a loaf of stuffing.

    11) Pour the gravy over the entire loaf.

    12) Bake in the oven at a high temperature (about 250°C).

    13) Om nom.

    I like to serve this as the main course with a side of yorkshire puddings (the next recipe I'll share) and steamed veggies. You could also serve it as an accompaniment to a roast dinner.
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    Re: Rhosauce's Recipes

    Post by Tator Tot on Mon Dec 13, 2010 6:13 pm

    That part about editing recipes, do you ever make small samples first and then edit as you go along?

    I do that all the time. I'll make a small sample and then try it, and see if I like it. If I don't I try to change it for the better.

    I'll need to make my own thread as I have a notebook full of stuff.
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    Rhosauce
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    Re: Rhosauce's Recipes

    Post by Rhosauce on Mon Dec 13, 2010 9:10 pm

    I edit one big thing each time I make something - usually starting with something I know will taste awesome. I'm heavy-handed with my cooking.

    I'm not scared of stuff not working out so I just try what I think will be awesome. Grin

    Yes, do make your own thread! I want to try the recipes you guys use and learn moar.
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    Re: Rhosauce's Recipes

    Post by Tator Tot on Mon Dec 13, 2010 10:09 pm

    I actually try a few things at a time sometimes.
    It mostly comes down to if I think something needs more or less of an ingredient it has, or if it needs something to balance it out.

    I like spice, but spice (as in the fire kind) is usually best added to taste, and not cooked in which usually irks me about some people recipes. I don't need 12 Jalapenos in one dish to serve 4 people.
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    Re: Rhosauce's Recipes

    Post by Rhosauce on Wed Dec 15, 2010 6:18 am

    Garlic Yorkshire Puddings


    Original recipe can be found here.

    My version:

    5 minutes to prepare
    15 minutes to cook
    10 minutes to cool

    Serves up to 12

    Ingredients:

    1/2 pint of milk
    1/2 white flour
    6 eggs
    Sunflower oil/cupcake paper cups
    Garlic salt or 4 large cloves of garlic

    Steps:

    1) Crack the 6 eggs open into a large bowl (yolks and all).

    2) Add the milk and flour.

    3) Whisk until there are no lumps (or sieve out the mixture if hand-whisked).

    4a) If you're using garlic cloves, dice these as finely as possible.

    4a cont.) Heat up a teaspoon of oil and fry the garlic on a high heat for 5 minutes. Stir into mixture.

    4b) Stir about a teaspoon of garlic salt into the mixture.

    5) Preheat the oven at about 230°C.

    6) Place one cupcake sheet/one teaspoon of oil in each tin of your cupcake pan.

    7) Pour the mixture into the pan(s).

    8) Cook for 15 minutes or until they are brown.

    9) Leave to cool for at least 10 minutes.

    10) Om nom.

    If you don't like a slightly eggier pastry base, then flip them over after about 10 minutes to brown the bottoms of the yorkshires. I personally prefer an eggier base.

    We eat these with stuffing.
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    Re: Rhosauce's Recipes

    Post by Eggbert on Wed Dec 15, 2010 8:30 am

    Garlic Yorkshire Puddings


    YOINK Om Nom
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    Rhosauce
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    Re: Rhosauce's Recipes

    Post by Rhosauce on Thu Dec 16, 2010 11:03 am

    Gooey Rainbow Meringues


    Original recipe can be found here.

    My version:

    Each set takes

    20 minutes to prepare
    1 hour 20 minutes to cook

    Serves 24

    Ingredients:

    6 large egg whites
    180g icing sugar
    Three food colourings of choice
    Non-stick cooking paper

    Steps:

    1) Preheat the oven at 100°C.

    2) Separate the ingredients into three sets. 2 egg whites, 60g of icing sugar and one food colouring makes a set.

    3) In a large mixing bowl, whisk 2 of the egg whites with an electric whisk until it forms stiff peaks when you pull out the blades.

    4) Add 60g of icing sugar one tablespoon at a time.

    5) Whisk the mixture between each addition.

    6) Continue steps 4 and 5 until you have mixed 60g of the sugar with the two egg whites.

    7) Add the lightest food colouring you've picked then whisk until the colouring is well mixed.

    8) Line your baking tray with the parchment paper.

    9) Dollop the mixture into mounds on the tray with whatever utensil you deem fit (I use a tablespoon and make them all sorts of sizes for the fun of it).

    10) Bake for 1 hour and 20 minutes.

    11) Repeat the steps for each set of colours you want to make, leaving the darkest colour for last just in case any of the previous colours are left in the mixing bowl. If you're happy to spend more time making them, you could just wash the bowl between each set.

    12) Om nom.

    If you prefer meringues that are more crunchy, then leave them in the oven for another 20-30 minutes. I don't let them cool much after they're baked, either since they taste awesome all gooey and warm.

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    Re: Rhosauce's Recipes

    Post by Guest on Thu Dec 16, 2010 11:29 am

    So fucking tasty. You guys have no idea Drunk
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    Kromel
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    Re: Rhosauce's Recipes

    Post by Kromel on Thu Dec 16, 2010 11:33 am

    interesting... I'm going to have to try it this weekend.


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    Re: Rhosauce's Recipes

    Post by Kromel on Thu Dec 16, 2010 11:34 am

    Eggs, only things better are Steak and Bacon.


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    Re: Rhosauce's Recipes

    Post by Rhosauce on Fri Dec 17, 2010 2:59 pm

    So I tried this recipe for chicken & ham pie...

    I didn't have a few of the herbs and minor ingredients I needed but it was no biggie. It took about 3 hours to prepare everything since I made the pastry from scratch rather than using the premade stuff.

    It's quite a pain in the butt to make but I didn't change anything other than the ingredients I used. It came out awesome and the recipe lies - the pie could easily feed 10 people, not 6.

    If you've got a few free hours before dinner on a day when you've got nothing to do, this is a good recipe.

    Om Nom

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