Recipe Thread

Discussion in 'Odds and Ends' started by Nekro, Jun 16, 2017.

  1. Nekro

    Nekro Masters Champion

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    This was Ann's Idea, so here's the first one

    Túrógombóc:

    [​IMG]
    25 dkg cottage cheese
    2 eggs
    2-3 dkg butter
    1 pinch of salt
    5 dkg wheat bran (3 kc)
    To rotate:
    2 spoons of oil
    5 dkg bread crumbs
    1.5 dl of sour cream
    icing sugar
    cinnamon
    salt

    Preparation

    1. The cottage cheese is shredded with butter, salt and egg yolks with a fork. Beat the egg white into hard foam and turn it loosely to the curd, then add the wheat bran and rest for about 1 hour in a refrigerator.
    2. Then salt water is boiled and wet dumplings of egg-sized dumplings are formatted from the mass, then tossed into the flask. Under cover, on moderate heat, approx. Cook in soft after 10 minutes and then filter.
    3. Let's fry the bread crumbs with a little oil, flavor it with sour creamy sugar. The dumplings are rotated into the lump, and served with sweet sour cream and cinnamon.


    Yeah, btw i have to add i totally don't like that sweet sour cream sauce, we just eat it with cinnamon, strawberry jam or nutella...
     
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  2. EquineAnn

    EquineAnn Pro Tour Champion

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  3. EquineAnn

    EquineAnn Pro Tour Champion

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    Hairst Bree

    This translates as Harvest Broth & comes from Scotland.

    Preparation time: 30 minutes
    Cooking time: 2 3/4 hours

    Ingredients for 4-6

    2 lb (900 g) middle neck of lamb, separated into cutlets
    4 pints (2.3 litres) water or stock
    Salt
    Freshly ground black pepper
    Bouquet garni
    6 spring onions, trimmed and finely chopped
    2 carrots, peeled and finely diced
    2 small turnips, peeled and finely diced
    6 oz. (175 g.) shelled young broad beans
    8 oz. (225 g.) shelled fresh peas or frozen peas
    1 small cauliflower, divided into sprigs
    1 lettuce, washed, dried and cut in fine shreds
    1/4 teaspoon sugar
    2 teaspoons finely chopped mint
    2 tablespoons finely chopped parsley

    Trim excess fat from the lamb, and place the meat in a large, heavy-based saucepan. Add the water or stock and season with salt and pepper. Add the bouquet garni and bring slowly to the boil, skimming off any white scum that rises to the surface. Cover tightly and simmer gently for about 1 hour, or until the flesh is beginning to come away from the bones. Lift out the meat with a slotted spoon and strip it from the bones. Discard the bones and chop the meat finely.

    Skim off any fat from the stock. Return the meat to the pan and add the onions, carrots, turnips, beans and half the fresh peas. Cover and simmer for 45 minutes and then add the cauliflower, lettuce, remaining fresh peas, sugar and mint. Continue to simmer for a further 20-30 minutes until the vegetables added last are just tender but not broken. If using frozen peas instead of fresh ones, add them 5 minutes before the end.

    Discard the bouquet garni, check the seasoning, and serve the broth very hot garnished with parsley.
     
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  4. EquineAnn

    EquineAnn Pro Tour Champion

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    Mussel Brose

    This translates as mussel broth & also comes from Scotland

    Preparation time: about 1 1/4 hours
    Cooking time: 30 minutes

    Pre-heat the oven to 200 degrees C (400 degrees F) - gas mark 6 or the grill to medium

    Ingredients for 4

    4 pints (2.3 litres) mussels, washed and scraped
    1/4 pint (275/300 ml.) water
    2 1/2 level tablespoons oatmeal
    1/2 oz. (15 g) butter
    2 shallots, peeled and finely chopped
    1 pint (575/600 ml.) milk
    Salt and white pepper
    2 tablespoons finely chopped parsley.

    Discard any mussels that are not tightly shut, or that do not shut when tapped. Put the sound mussels in a large, heavy-based saucepan. Add the water, cover the pan tightly and put it over a high heat for 6 minutes, shaking occasionally. By then the shells will be open. Strain off and reserve the juices from the pan, and leave the mussels until cool enough to handle. Meanwhile, bake the oatmeal on a baking sheet in the pre-heated oven until it is golden-brown. If it is more convenient, spread it on kitchen foil and toast it gently under a medium grill, taking great care not to let it burn.

    Take the mussels from the shells, and pull out the wiry black strips known as beards. Heat the butter in a clean pan and cook the shallots in it over a low heat, stirring frequently to prevent sticking. When the shallots are soft and transparent and have absorbed all the butter, add the mussels and the milk and heat through without boiling.

    Put the reserved mussel juice into a small pan, bring to the boil and stir in the browned oatmeal. Mix well and add to the soup off the heat: the soup must not boil or it will curdle. Season to taste with salt and white pepper, sprinkle on the parsley and serve piping hot.
     
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  5. Nekro

    Nekro Masters Champion

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    omg i would love to try that Mussel broth :D :dance3:...

    This is the recipe of Vadas (Hungarian Hunter's Stew)

    [​IMG]

    This is a piquant sauce, made from carrots, parsnips and celery root. Original recipe from this link. All of the recipes on-line indicate that if you are cooking with beef, to begin this recipe a couple of days in advance so that the beef has time to tenderize in the marinade. I did this batch with turkey scallopini, so I marinated for a few hours. Also, for poultry, I would strongly suggest that you allow the marinade to cool to at least room temperature before you immerse the poultry in it. Also, the original recipe called for a roux to thicken the sauce, I omitted this as I felt the sauce was thick enough with the cooked vegetables.

    Ingredients:

    • 1 trimmed whole beef tenderloin, 5-6 lbs (my mom used to make this with eye of round — tenderloin is way too expensive, plus, it has 2-3 days to marinate, and soften up).
    • 1/4 cup pancetta, cut in to little strips
    • 1 cup grated celery root
    • 1 cup grated parsnips
    • 1 cup grated carrots
    • 2 cups water
    • 1/2 cup white wine vinegar
    • 1/2 cup red wine vinegar
    • grated rind of 1/2 lemon
    • 2 bay leaves
    • 1/2 cup minced sweet onion
    • 1 tablespoon sugar (I did add this but strongly recommend not to, it was too sweet; the carrots make this sauce sweet enough)
    • 1 tablespoon Dijon mustard
    • 1 tablespoon lemon juice
    • 1/2 cup sour cream or yogurt
    Directions:

    1. Start this recipe 2 or 3 days before you plan to serve it.
    2. Combine 1 1/2 cups water and the vinegars in a dutch oven (not aluminum), add the vegetables and bring to a boil. This step is simply to blend the flavours, not cook the vegetables. If making this dish with poultry, allow this mix to cool completely before the next step. I also transferred this mix into a glass container with a lid, large enough to hold the liquid and the meat.
    3. Add the beef, grated lemon rind and bay leaves so that the mixture covers the meat. Marinate for 2 to 3 days in the refrigerator.
    4. When you are ready to cook, pre-heat the oven at 350°F.
    5. In a large dutch oven (large enough to hold the vegetables and the meat) over heat wilt the onion in 1 teaspoon EVOO; do not allow the onions brown.
    6. Remove beef from marinade and place it on top of onions. Cook meat for 2 or 3 minutes on each side.
    7. Pour marinade over meat and place into pre-heated oven, covered until meat is almost cooked, for 2 hours.
    8. Remove the meat and cut into 1/2 inch thick slices, set aside.
    9. Remove bay leaves and discard. Using an immersion blender, blend vegetables until very smooth (you may wish to press this through a fine sieve to get the creamiest texture, as I did).
    10. I omitted this step: Brown the sugar in a small frying pan until caramelized. Add 3 tablespoons cold water and cook for a few minutes till sugar melts. Whip in the mustard. Pour the caramel and mustard into the puréed sauce.
    11. Instead, I whipped the mustard into the smooth sauce. Return the sauce to the dutch oven.
    12. Add sliced meat; keeping the slices whole. Cook at a slow simmer for another 10 to 15 minutes to allow sauce to permeate the meat (this can be done on the stove).
    13. Just before serving, combine the lemon juice and sour cream and whisk into the sauce. Serve with bread dumplings.
     
  6. EquineAnn

    EquineAnn Pro Tour Champion

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    I would like to try this but mix & match it to my own liking which you can do with stews. I'd add lots of different vegetables I like & miss out some I don't & add beef or lamb gravy instead of the wine vinegars. We normally make suet dumplings so I'd use them rather than bread dumplings. I'd also have to use a cooker & oven as I don't have a dutch oven.
     
  7. EquineAnn

    EquineAnn Pro Tour Champion

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    London Particular

    Soaking time: Overnight
    Preparation time: 15 minutes
    Cooking time: 2 1/4 hours

    Ingredients for 6

    3 rashers streaky bacon with rinds removed, diced
    1 large onion, peeled and chopped
    2 carrots, peeled and chopped
    1 lb. ( 450 g.) dried peas, soaked overnight in cold water to cover
    4 pints (2.3 litres) vegetable or chicken stock
    Salt
    Pepper
    1 teaspoon Worcestershire sauce
    6 tablespoons croutons

    Put the bacon in a large, heavy-based saucepan and cook over gentle heat until the fat runs out. Add the onion and carrot and cook gently until the fat has been absorbed.

    Drain the soaked peas and add to the pan with the stock. Bring to the boil, season lightly with salt and pepper, cover and simmer for about 2 hours, or until the peas are mushy.

    Pass through a sieve or food mill, taste and adjust the seasoning. Add the Worcestershire sauce and re-heat. Serve topped with croutons.
     
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  8. EquineAnn

    EquineAnn Pro Tour Champion

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    Oxtail soup

    Soaking time: At least 4 hours
    Preparation time: 30 minutes
    Cooling time for stock: 5 hours
    Cooking time: 3 3/4 hours

    Ingredients for 4-6

    1 meaty oxtail, divided into joints
    1 teaspoon vinegar
    2 tablespoons dripping
    2 onions, peeled and chopped
    2 large carrots, peeled and chopped
    3 sticks celery, trimmed and chopped
    1 rasher bacon, roughly chopped after the rind has been cut off
    3 pints (1.7 litres) stock
    Bouquet garni
    3 bay leaves
    Salt
    Freshly ground black pepper
    1 carrot, peeled and cut into rings
    1 small onion, peeled and sliced
    2 tablespoons plain flour
    1/4 teaspoon grated nutmeg
    1/2 teaspoon lemon juice
    4 tablespoons sherry or Madeira

    Soak the chopped oxtail in enough cold water to cover, with 1 teaspoon of vinegar added, for at least 4 hours. Drain and wipe dry. Heat half the dripping in a large, heavy-based saucepan. Add the oxtail pieces and cook over a high heat, shaking the pan frequently, until browned on all sides. Remove the oxtail with a slotted spoon.

    Add the chopped onions, carrots, celery and bacon to the juices in the pan and cook over a medium heat, stirring every now and then, until the onions are golden-brown. Return the oxtail to the pan, add the stock, bouquet garni and bay leaves, season with salt and pepper and bring to the boil. Skim off any white scum that rises to the top, then simmer the soup for 3 hours, or until the meat is falling off the bones.

    Strain off the stock into a large bowl and discard the onions, carrots, celery, bacon, bouquet garni and bay leaves. Leave the stock to cool for 1 hour, and then put in the refrigerator for about 4 hours, until any fat has hardened on the surface. Remove and discard the fat.

    Boil 1 pint (575/600 ml.) of the stock in a small pan, add the carrot and onion rings, and simmer for 15 minutes. Strain off and keep the stock, and reserve the rings for garnishing.

    Remove the meat from the bones and chop finely. Heat the remaining dripping in the cleaned saucepan. Add the flour and stir over a medium heat until the flour turns the colour of a hazelnut. Gradually add all the stock, stirring continuously until the soup comes to the boil and is thick and smooth. Simmer for 3 minutes and then add the meat, nutmeg and lemon juice. Taste and adjust the seasoning if necessary, and stir in the sherry or Madeira. Garnish each serving with a portion of the cooked carrot and onion rings.
     
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  9. Nekro

    Nekro Masters Champion

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    that oxtail soup sounds interesting, i would try it, and the other one is great too, love bacon :D
     
  10. EquineAnn

    EquineAnn Pro Tour Champion

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    Oxtail soup is lovely. I'm glad you like. I was going to share more but it's been too hot for me the last few days. Our tomato plants have been enjoying this weather though. I've got more bacon recipes. I like bacon as long as it's not too salty. I don't like too much salt.
     
  11. EquineAnn

    EquineAnn Pro Tour Champion

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    Lorraine soup

    Preparation time: 25 minutes
    Cooking time: 25 minutes

    Ingredients for 4

    1 thick slice white bread with crusts removed
    1/4 pint (150 ml.) milk
    2 breasts from a cooked chicken, skinned and finely minced
    4 oz. (100/125 g.) ground almonds
    2 hard-boiled egg yolks
    2 pints (1.1 litres) chicken stock
    Salt and white pepper
    1/4 teaspoon grated nutmeg
    2 teaspoons lemon juice
    2 egg yolks
    1/4 pint (150 ml.) double cream
    2 tablespoons finely diced, cooked chicken for garnishing

    Put the bread in a small saucepan, cover with the milk, bring to the boil and set aside to cool a little.

    Pound the minced chicken, ground almonds and hard-boiled egg yolks in a mortar until smooth. Put the mixture in a large bowl and gradually heat in the bread and milk. Stir in the stock, then pass the mixture through a sieve or food mill into a saucepan.

    Bring to the boil, season with salt and pepper and add the nutmeg and lemon juice. Simmer for 10 minutes then remove from the heat.

    Beat the egg yolks with the cream and blend in 3 tablespoons of the hot soup. Stir the mixture into the soup and heat gently for 2-3 minutes without boiling, stirring continually until it thickens.

    Serve at once garnished with the diced chicken.
     
  12. EquineAnn

    EquineAnn Pro Tour Champion

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    Carrot soup

    Preparation time: 10 minutes
    Cooking time: 1 hour

    Ingredients for 6-8

    2oz. (50 g.) butter
    1 lb. (450 g.) onions, peeled and thinly sliced
    1 tablespoon plain flour
    1 1/2 lb. (700 g.) carrots, peeled and thinly sliced
    3 pints (1.7 litres ) stock
    Salt and pepper
    2 teaspoons mild curry powder
    2 tablespoons water
    Cauliflower sprigs, blanched for garnishing
    Croutons for garnishing

    Heat the butter in a large, heavy-based saucepan. Dust the onion rings with the flour and cook them gently in the butter, stirring well, until they are soft and golden after 10-15 minutes.

    Add the carrots and the stock, and season with salt and pepper. Bring to the boil and simmer with the pan uncovered for about 30 minutes, or until the carrots are soft.

    Pass the soup through a sieve or food mill and return it to the pan. Mix the curry powder to a smooth paste with the water. Stir it into the soup and simmer gently for 15 minutes. Serve hot, garnished with cauliflower sprigs and croutons.
     
  13. EquineAnn

    EquineAnn Pro Tour Champion

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    Alexandra soup

    Soaking time: overnight
    Preparation time: 10 minutes
    Cooking time: 2 hours

    Ingredients for 6

    4 oz. (100/125 g.) dried, yellow split peas
    2 oz. (50 g.) pearl barley
    2 pints (1.7 litres) stock
    1 oz. (25 g.) butter
    1 small onion, peeled and finely chopped
    Salt
    Freshly ground black pepper
    2 tablespoons tomato puree
    1/4 pint (150 ml.) single cream
    2 tablespoons finely chopped parsley

    Put the peas and barley together in a large basin, cover well with cold water and leave to soak overnight. Next day drain them, and blanch in boiling water for 2 minutes. Drain well.

    Put the peas and barley in a large, heavy-based saucepan with the stock, butter and onion. Season with salt and pepper, bring to the boil and simmer for 1 hour.

    Mix in the tomato puree and continue to simmer for another 30 minutes, or until the peas and barley are absolutely tender.

    Pass the mixture through a fine sieve or food mill into a clean pan. Stir in the cream and heat through without boiling. If the soup is too thick, thin it with a little milk. Taste and adjust the seasoning if necessary, and serve with the chopped parsley sprinkled on top.
     
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