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Recipes
Nigel Slater's Ginger Cake
By SmedleyBooBoo
You will need a square cake tin measuring approximately 20-22cm, lined on the bottom with baking or greaseproof pap...
- 250g self-raising flour
- 2 level tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 level tsp bicarbonate of soda
- a pinch of salt
- 200g golden syrup
- 2 tbsp syrup from the ginger jar
- 125g butter
- 3 lumps of stem ginger in syrup (about 55g)
- 2 heaped tbsp sultanas
- 125g dark muscavado sugar
- 2 large eggs
- 240ml milk
Carrots in Vermouth
By SmedleyBooBoo
Put the carrots in a pot with the butter, salt, and sugar
- 6 large carrots peeled, quartered and diced
- 4 tablespoons butter
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 2/3 cup inexpensive white vermouth
- 1/4 cup chopped parsley
Waldorf Salad
By SmedleyBooBoo
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice
- 1/2 cup chopped, slightly toasted walnuts
- 1/2 cup celery, thinly sliced
- 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
- 1 sweet apple, cored and chopped
- 3 Tbsp mayonnaise
- 1 Tbsp fresh lemon juice
- Salt
- Pepper
- Lettuce
Chocolate Espresso Spelt Cake
By SmedleyBooBoo
Put oven rack in middle position and preheat oven to 350°F
- * 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for pan
- * 3/4 cup unsweetened Dutch-process cocoa powder plus additional for dusting pan and cake
- * 1 cup boiling-hot water
- * 1 1/2 tablespoons instant-espresso powder
- * 1 1/2 teaspoons vanilla
- * 1 teaspoon baking soda
- * 1/2 lb Medjool dates (12 to 14), pitted and coarsely chopped (1 1/2 cups)
- * 2 cups spelt flour
- * 2 teaspoons baking powder
- * 3/4 teaspoon salt
- * 1 cup packed dark brown sugar
- * 2 large eggs
- * Special equipment: a 9-inch springform pan
- * Accompaniment: lightly sweetened whipped crea
Pad Thai with Shrimp, Tofu, and Mung Beans
By SmedleyBooBoo
In a bowl, whisk together the tamarind concentrate, fish sauce, and sugar until the sugar is completely dissolved
- Makes 4 servings
- Hands-on time: 30 minutes
- Total preparation time: 30 minutes
- This classic dish is easy to prepare at home. With rice noodles be sure to use a nonstick skillet to reduce the amount of oil needed to prevent noodles from sticking together too much. Medium rice stick look like linguini in shape only.
- 1 cup tamarind concentrate
- 1/2 cup fish sauce
- 1/2 cup palm sugar
- 5 tablespoons vegetable oil
- 1 small pressed tofu cake, thinly sliced
- 4 large eggs
- 1 pound medium rice sticks, soaked in water until pliable and divided into 4 portions
- 2 cups chicken stock
- 24 small to medium fresh headless tiger shrimp, peeled, deveined, and poached
- 1-1/2 cups fresh mung bean sprouts
- 2 scallions, trimmed and thinly sliced diagonally
- 1/2 cup crushed unsalted, roasted peanuts
- 8 cilantro sprigs
- 2 limes, quartered
Berry-Apple Fantasy Pie
By SmedleyBooBoo
1. Prepare pastry and divide in half
- Pastry for double-crust pie
- 1 cup sugar
- 4 teaspoons quick-cooking
- tapioca
- 1/2 teaspoon ground cinnamon
- 2 cups fresh blackberries
- 2 cups sliced, peeled apples
- 2 tablespoons butter, cut up
Creamy Corn Soup with Chiles and Peppers
By SmedleyBooBoo
1. MELT shortening in heavy 4-quart saucepot over medium heat
- 1/4 cup Crisco® Butter Shortening
- Or 1/4 stick Crisco® Butter Shortening Sticks
- 1 cup chopped red pepper
- 1 cup chopped onion
- 3 cloves garlic
- 2 cups frozen diced hash browns
- 1 (14 1/2 oz.) can diced tomatoes in juice
- 1 (14 1/2 oz.) can chicken broth
- 1 to 2 chipotle chiles in adobo sauce, or to taste
- 2 (14 3/4 oz.) cans cream-style corn
- 1 (16 oz.) package frozen corn
- 1 (12 oz.) can PET® Evaporated Milk
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper
- Chopped fresh cilantro
TATER TOT CASSEROLE
By SmedleyBooBoo
Brown ground beef and onion; drain
- 1 lb. ground beef
- 1/2 cup chopped onion
- 4 cups frozen tater tots (can use seasoned tots)
- 1 can cream of mushroom soup
- I pkg. of dried onion soup mix
- 1/4 tsp. garlic powder
Risotto with Butternut Squash, Leeks, and Basil
By SmedleyBooBoo
Heat 2 tablespoons oil in heavy large pot over medium-high heat
- * 3 tablespoons olive oil, divided
- * 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
- * 3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
- * 1 tablespoon chopped fresh thyme
- * 2 cups arborio rice
- * 4 14-ounce cans (or more) vegetable broth
- * 1 cup chopped fresh basil
- * 3/4 cup freshly grated Parmesan cheese plus additional (for serving)
Rosemary Scones
By SmedleyBooBoo
Preheat the oven to 450 F
- * 1 lb flour
- * 1 teaspoon salt
- * 3 tablespoons rosemary, chopped
- * 12-15 fluid ounces of sour milk or buttermilk to mix