Larian Studios Forums General Chat Chat (Anything) cooks'thread

In general it's a slang name for (some) Asian food. But it's Indian tea. So you're right Alrik. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Chai bread fi. With banana. Yum <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I can make spaghetti :o

I use, for 5-7 ppl
- 750g of 6 grain Spaghetti...
- 1kg uuh.. chopped and grinded pork?
- 1 red and 1 yellow paprika
- a standard case of "champignon" mushrooms
- 1 toe of garlik
- 1 union
- 4-5 chopped tomato's
- handfull bassilicum and peter-selie
- tea-spoon curry
- half a tea-spoon pille-pille

ofcourse I always keep experimenting with spices.

What's "pille-pille" ? <img src="/ubbthreads/images/graemlins/confused.gif" alt="" />

Pili Pili or Pilli Pilli is a bird pepper from Africa. It came from Technisem, the French seed company. Maturity is 50-60 days after transplanting. Plant is compact 15-20" high. Fruits are listed as Pequin size. Ripens from dark green to vivid red. Pili Pili and Peri Peri are Swahili words for HOT!!!

<img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
(I like peppers and spicy food <img src="/ubbthreads/images/graemlins/winkwink.gif" alt="" />)

wish i have the Peri-Peri Chicken recipe to share with u all as it's delicious & HOT!

i have no recipe with me now but i will soon. the first i will share will be buttered prawns (or big shrimps, if u prefer). later! <img src="/ubbthreads/images/graemlins/wave.gif" alt="" />

by the way, in chinese, [color:"pink"] chai [/color] means vegetable. i don't know what it means in indian.

Yeah, but my "Chai" recipe from above really sounds like a beverage - could well be a kind of "indian tea", at least that would fit.

Berbere Spice Mix

2 teaspoons cumin seed, or powder
1 teaspoon cardamom seeds (shell off husks), or powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seed (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves, or ground
1 teaspoon black peppercorns, or freshly ground
5 teaspoons red pepper flakes or crumbled dried red peppers
1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon

1. Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.

2. Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.

Here's a link to one of my favorite desserts. Pretty to look at and very tasty! <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

checkerboard cake

Cake it is, you sweettooth <img src="/ubbthreads/images/graemlins/winkwink.gif" alt="" />

a (very) little more healthy one:

APPLE-BOYSENBERRY CAKE

2 cups water
2 cups frozen unsweetened boysenberries or blackberries (about 8 ounces)
1 cup sugar
1/4 cup Passover brandy
1 tablespoon fresh lemon juice
4 1/2 pounds Golden Delicious apples (about 9 medium-large), peeled, cored, each cut into 12 wedges
1 13-ounce Passover sponge cake
2 cups sliced almonds, toasted
12 soft almond macaroons, finely crumbled (about 1 1/2 cups)
6 tablespoons (3/4 stick) unsalted margarine, melted, cooled
1/2 cup apricot preserves
2 tablespoons Passover brandy
1 1/2 cups chilled whipping cream
3 tablespoons sugar
(Additional toasted sliced almonds)

Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve syrup. Transfer apples to another bowl. Repeat cooking and draining with remaining apples.
Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.

Position rack in center of oven and preheat to 350°F. Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.

Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.

Place cake on baking sheet. Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)

Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours.

Cut cake into wedges. Spoon reserved boysenberry sauce over.

enjoy <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

OK, guys, I give up. With all of these delicious sounding recipies being posted,
I'm going to have practice my cooking with them. I just hope we can eatable when
I get through with them. <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />

They all sound so ymmmy. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Shan <img src="/ubbthreads/images/graemlins/alien.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Lazy Man's Fried Rice

or what some called garlic rice. <img src="/ubbthreads/images/graemlins/rolleyes.gif" alt="" />

What U Need:

rice (preferably cooled or best, yesterday's)
butter
chopped garlic (amount depends on rice)
onion leaves (cut in lengths of 5mm, almost chopped but not that fine <img src="/ubbthreads/images/graemlins/confused.gif" alt="" /> )

heat up the big pan or wok & put just enough oil so things won't stick on it later on. a tablespoon is enough, i think.

fry the garlic till it's golden brown (but not too much until it tastes bitter) then put the rice in. by now u will realise that the oil earlier on is not enough so put in the butter. the amount needs to be enough for the rice or the rice will be very dry.

put in salt to taste. for MSG lovers, u can put a bit of it as well.

frying rice shouldn't take long & u need to use high flame or the rice won't be fried enough. but frying it too long will make the rice too dry. u have to use some common sooking sense for this.

lastly when u're about to take the rice out of the pan/wok & serve, put in the onion leaves & mix well. then serve.

consumer label: if in doubt, don't cook this. <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

<img src="/ubbthreads/images/graemlins/cool.gif" alt="" /> i've got one of those cake pans.......but sadly... <img src="/ubbthreads/images/graemlins/puppyeyes.gif" alt="" /> ....never used it!

.......Yet!! <img src="/ubbthreads/images/graemlins/stupid.gif" alt="" />

Yummmmmmm! Jags. That sounds really good. My family loves rice and that sounds
like a really easy one. I think I'm going to try it tomorrow night for dinner.
If they don't like it, I will just tell them that it was your recipe. <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

Here's one that my family likes that gets away from just the plain spaghetti.
It's a spaghetti casserole.

1 - 8oz pkg of spaghetti
1 onion
1 1/2 lb. ground beef
salt and pepper to taste
1 1/4 tsp. chili powder
1 to 1 3/4 tsp. garlic powder
1 can Italian Tomato Soup (undiluted)
1 can Golden Mushroom Soup (undiluted)
1/4 to 1/3 tsp. of Worcestershire sauce (more if you like)
1 can of mushrooms
1 can diced tomatoes
1 8oz pkg of cheddar cheese (grated - we like the sharp)
1/3 can of water for each undiluted can of soup

Brown meat and onion and then drain the grease. Add seasonings, soups, and
Worcestershire Sauce. Let simmer 10 to 15 minutes. Meanwhile, cook spaghetti
and drain. Mix spaghetti with meat sauce and put into casserole dish and
top with grated cheese. Bake at 350 degrees for 20-30 minutes or until
cheese is melted and bubbles slightly.

Shan <img src="/ubbthreads/images/graemlins/alien.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Yummy Casseroles!!
<img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

I think my Broccoli and Rice Casserole is better than the one on that site.
Know why? Because I hate celery. <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

Some of the others looks really good though. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Shan <img src="/ubbthreads/images/graemlins/alien.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I'm planning on making some spaghetti because my father is coming on a visit tomorrow! Now, I think I'm gonna try out your recipe, allthought most of the ingredients I allready use in my spaghetti. I usually make it the day before, so in a few moments I'm gonna start it, if you make your sauce a day before you eat it, it will be sooo much better the next day, believe me! That's the same for most of the casserolerecipes. <img src="/ubbthreads/images/graemlins/up.gif" alt="" />

"Devilled Wedges" (Chilli Buffalo Chips)
Take a large Blue Mountain (Pontiac may do) cut it into wedges.
*Note; Do not peel
Deepfry until blanched (parcooked)
Chop some Red chilli very fine *Note do NOT wipe eyes with same hand!
Carefully peel back the skin of the wedges about halfway, insert chopped chilli into wedge.
Replace skin carefully back on Wedges
Deepfry these wedges until golden brown

Eat carefully with a dabble of Cucumber Riata (chopped cucmber in yoghurt)
Enjoy a Good Movie and have a blast <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

Blueberry Scones
(Makes 8)

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

1. Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.

2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.

3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

Angel Food <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

1 package angel food cake mix (18.25 oz)
1 envelope unflavored gelatin
1/4 cup cold water
1 tsp lime juice
3 cups cut-up cantaloupe, pureed
1/4 cup sugar
1 tsp grated lime zest
1/2 tsp rum extract
1 cup frozen whipped topping, thawed
Mint leaves
Bake angel food cake mix in 10-inch tube pan according to package directions.
Cool on wire rack.

Slice horizontally into 3 layers. Set aside.

Sprinkle gelatin over cold water and lime juice in small saucepan. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes.

Thoroughly combine pureed cantaloupe, gelatin mixture, sugar, lime zest and extract. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 20 minutes. Stir in whipped topping.

Alternately layer angel food cake layers with cantaloupe mixture in 10 inch tube pan, ending with cake layer.

Chill until set, at least 3 hours.

To serve, run a long metal spatula around edges of pan. Unmold onto serving plate and garnish with mint.

(Makes 12 servings.)

<img src="/ubbthreads/images/graemlins/evilgrin1.gif" alt="" />

DEVILS FOOD CAKE
At the turn of the century, folks were feeling devilish, no longer satisfied with angel food cake, the evangelical treat of the late 1800s. They wanted chocolate and plenty of it, and devil's food cake filled the bill.

3/4 cup water
1 cup unsweetened cocoa powder
3/4 cup buttermilk

1 3/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (packed) golden brown sugar
1/2 cup mayonnaise
1 large egg
1 large egg white
1 teaspoon vanilla extract


Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter pans with 1 3/4-inch-high sides. Dust with flour; discard excess. Bring 3/4 cup water to boil in medium saucepan. Remove from heat. Whisk in cocoa to form paste. Cool slightly. Add buttermilk; whisk until blended.

Whisk flour and next 3 ingredients in medium bowl to blend. Using electric mixer, beat sugar and next 4 ingredients in large bowl until light, about 5 minutes. Beat in cocoa mixture. Add dry ingredients and beat just until blended. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool.

(Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Makes 10 to 12 servings.