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

Well, Gal, some friends, and I are headed for Cowes on the Isle of Wight
tomorrow, so I started searching around for something that might be good to eat
while we were there. And look what I found, Breakfast Mushrooms. I love
mushrooms so this sounded really good to me.

Breakfast Mushrooms

Large flat mushrooms, or as large as you can get
some small mushrooms
olive oil
butter
bacon
garlic
thyme
salt and pepper

Remove the stalks from the large mushrooms and save them. Put the mushrooms in a
roasting tin and drizzle with olive oil. Put a small knob of butter on each one.
Season with salt an pepper and then bake in a pre heated oven at 200C for about
20 minutes or until cooked and the juices are running.

Meanwhile in a pan fry chopped bacon, garlic and thyme in a little oil. Chop the
mushroom skalks and the small mushrooms and add them to the bacon mixture.

Put the large mushrooms on a plate or in a dish, top with the bacon mixture. Eat
with buttered brown bread.

Yummy, yummy, yummy.

Gal, if you will get out of bed, I will even share with you. <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="" />

Avocado & Pomegranate Salad

2 ripe avocados
1 pomegranate
4 oz. black grapes
lemon juice
water

Dressing

1 teaspoon sugar
4 Tablespoons white wine vinegar
2 Tablespoons corn oil
1 Tablespoon peanut oil
4 Tablespoons chopped mint
salt and pepper

Peel the avocados, remove the pit/stones, and slice into thick half rings. Drop the rings into a bowl containing water and lemon juice--this will prevent them turning black.

Cut the pomegranate in half and crush it over a bowl to remove and collect the seeds. Wash the grapes and mix them with the pomegranate seeds. Drain the avocado pieces and add them to the fruit.

To make the dressing, put all the ingredients into a glass jar, screw the lid on firmly and shake vigorously for 2 minutes. Pour over the avocado and fruit. Toss well before serving.

-serves 4 (to 6)

Aegean Salad

For the Lime Vinaigrette:
1 large garlic clove, crushed
1/2 cup olive oil
1/4 cup lime juice
1/4 cup dill weed

For the Salad:
1 cup raw brown rice, cooked and cooled
1/3 cup chopped scallions
1 medium cucumber, peeled and very coarsly chopped
1/3 cup fresh parsley sprigs, packed
1/2 pound feta cheese, crumbled
Fresh-ground pepper (to taste)

Mix all the ingredients for the vinaigrette and reserve.

Combine all the ingredients for the salad.

Add the vinaigrette and mix thoroughly.

The vinaigrette can be added well in advance of serving.

6 servings

Candy Easter Eggs

3/4 cup mashed potatoes
1/2 teaspoon salt
1 teaspoon vanilla extract
3-1/2 cup confectioners sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

In mixing bowl, mix potato, salt and vanilla. Gradually mix in sugar. Cover and refrigerate until cold. Shape 1/2 tablespoon of mixture into an egg shape.

Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden.
<img src="/ubbthreads/images/graemlins/smile.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

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

- 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.

- 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.

- 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.

Breakfast Casserole

8 slices of Peperage Farm or similar white breat
8 oz. shredded Monteray Jack cheese
8 oz. cream cheese
4 oz. green drained chili pepers
8 oz pkg. Canadian Bacon slices
12 eggs
2 cups milk
1/2 teaspoon dry mustard
dash of garlic salt
dash red pepper
1 1/2 cup of shredded cheddar cheese

Cut bread into cubes including the crust. Arrange evenly in a greased, shallow three quart casserole dish. Cut the Canadian Bacon slices into 1/2 inch cubes and then cover the bread with them. Sprinkle with Monterey Jack, cheddar and cream cheeses. Top with chili peppers. In a large bowl beat eggs until mixed and then stir-in milk, mustard, red pepper and garlic salt. Pour this mixture over casserole mix, cover with foil and chill overnight in refrigerator.

On game day, preheat oven to 350 and then bake the dish, uncovered for about 50 minutes or until a knife can be inserted into the center and will come out clean. Re-cover with the foil and pack the dish in your warming cooler/heater or in the bottom of a cardboard box covered by newspaper and then your buns etc that are going to be used at the tailgate. Heat the dish, at your tailgate, on your grill or stove until warm inside.

Caribbean Shrimp with allspice, curry and pineapple

1-1/2 pounds large raw shrimp*
4 cloves garlic, finely minced
2 shallots, minced
1 tablespoon finely minced fresh ginger
1 Scotch Bonnet chile or 4 fresh serrano chiles, minced (including seeds)
1 green bell pepper, stemmed, seeded and chopped
1 large vine-ripened tomato, seeded and chopped
2 teaspoons curry powder
1/2 teaspoon whole allspice berries, finely crushed
1/2 cup homemade chicken stock
1/4 cup dry sherry
2 tablespoons thin soy sauce
2 teaspoons cornstarch
1/3 cup plus 1 tablespoon brown sugar
3 tablespoons light-grade olive oil or cooking oil
1/2 fresh pineapple
Salt, to taste

-advance preparation

Place a 10-inch saute pan over medium-high heat. Add 1 tablespoon of the oil along with the garlic, shallots, ginger, and chile(s). Saute for 15 seconds, then add the sauce. Bring the sauce to a boil and cook until it thickens enough to lightly coat a spoon, about 2 minutes. Transfer to a bowl, cool, cover and refrigerate.

Cut the top and bottom off the pineapple. Cut the pineapple in half lengthwise. Cut off and discard the fibrous center core. Remove the pineapple flesh, cut in to 1/2-inch-thin slices, and set aside. The recipe to this point can be completed up to 8 hours in advance of last-minute cooking.

-last-minute cooking

Coat the pineapple with the remaining 1/3 cup brown sugar. Turn the oven setting to broil or prepare a barbecue. If using a gas barbecue or indoor grill, preheat to medium (350F). If using charcoal or wood, prepare a fire. When the coals or wood are ash-covered or the gas barbecue or indoor grill is preheated, brush the grill with oil and grill the pineapple slices until they become slightly soft and golden, about 2 minutes; then turn the pineapple over and grill on the other side. If broiling, place the pineapple on a baking sheet lined with aluminum foil and broil 4 inches from the heat until golden. Then turn the pineapple over and cook on the other side until golden.

Meanwhile, place a 12-inch saute pan over highest heat. When hot, add the remaining 2 tablespoons cooking oil. When the oil becomes very hot and just gives off a wisp of smoke, add the shrimp. Stir and toss until the outsides of the shrimp turn white, about 2 minutes.

Add the curry-tomato sauce ingredients and bring to a low boil. Stir in the barbecued pineapple. Taste and adjust the seasonings. Transfer to 4 heated dinner plates and serve at once.

*I suggest that you marinate and "velvet" the shrimp in oil, as follows:


2 egg whites
3 tablespoons cornstarch
3 tablespoons cooking oil
1 tablespoon dry sherry
1/2 teaspoon salt

In a small bowl, beat the egg whites just until they become slightly frothy, then stir in the cornstarch, cooking oil, sherry and salt. Shell the shrimp, then split the shrimp deeply along the top ridge, rinse away the vein, and pat dry. Add the shrimp to the velvet marinade and mix thoroughly using your fingers. Refrigerate the shrimp for a minimum of 1 hour and as long as 8 hours.

Place a wok over highest heat. When hot, add the cooking oil and heat until a thin slice of ginger skips across the surface (at about 350F). Stir the shrimp, then add to the oil. Cook the shrimp, stirring constantly, until the moment they turn white, about 2 minutes, then tip them into a large sieve or colander placed over a heatproof container.

Appetizer Torte (cheese)

Cheesecloth
4 Pkgs. (8 Oz.Each) Cream Cheese -- softened
8 Oz. Goat Cheese -- softened
15 Slices Provolone Cheese (Approx.3/4 Lb.)
1-1/4 Cups Prepared Pesto
1 Cup Sun-Dried Tomatoes, Oil-Packed -- chopped and drained
1/2 Cup Pine Nuts -- toasted
Thinly Sliced French Bread, Toasted (Brush With Olive Oil Before Toasting If Desired)

Wet a single layer of cheesecloth and squeeze dry.
Line pan with cheesecloth, allowing cloth to extend over sides.

Beat cream cheese and goat cheese until very creamy and smooth, about 3 minutes.


Layer ingredients in prepared pan as follows:

2 cups cream cheese mixture
5 slices provolone
3/4 cup pesto
5 slices provolone
a cup cream cheese mixture
chopped sun-dried tomatoes
pine nuts
5 slices provolone
3/4 cup (remaining pesto)
2 cups (remaining) cream cheese mixture

Fold hanging cheesecloth over top.
Refrigerate several hours or overnight.

Unwrap top of mold.

Unmold appetizer onto serving platter; remove cheesecloth.

Garnish with roasted red pepper circles, fresh basil leaves and additional toasted pine nuts.

Serve with toasted French bread slices.

Makes 25 appetizer-size servings.
Serves 6.

Sauteed Zucchini and Carrots

-This is so easy but it's so good and makes an excellent side dish. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

2 zucchinis
2 carrots
2 tablespoons unsalted butter (use the real thing, or if you must substitute, do NOT use spreads or reduced fat margarines)
salt/pepper, to taste
1/2 teaspoon brown sugar

1)Cut the veggies into matchsticks (or... put them through the grater on the food processor).
2)Melt the butter in a saute pan over med. heat, just until it starts to sizzle...do not let it burn, smoke or brown.
3)Toss the veggies in the butter and saute just until they go limp...you don't want them getting really soft for this.
4)Add salt, pepper and brown sugar and toss to combine.
Cook for another minute and serve as a side dish.

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

anyone know a good curry recepy, you know the kind you can't buy cans, or frozen.

Since I ate curry in brittain, not chicken taka masala, a spicy one with beef, chicken, pork or scampi. I remember I had citron flavored rice, yoghurt with fresh fruit, a yellow curry dish, spicy, with spicy beef in it.

As it's hard to find curry restaurants around here I want to try it myself.

Draggy, if u can find an indian or pakistani grocery shop, they may have spices for u to cook your own curry. heck, they should be willing enough to share with u curry cooking tips.

anyway, let me know if u want a recipe. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I'm getting the basics, but a good recipe would be great to start with. I can see what ingredients I can find an d I'm pretty confident of my abilities to make something good of it if an ingredient can't be found.

Anyway i'm thinking I should make a currypasta, mixed with tomato's, water and yogurth to smoothen it. Spice up chicken, bake it. Add the chicken to the curry-tomato pasta and let it cook shortly. Spice it up, serve with rice, yoghurt and fruit. It's the right ingredients for the currypasta and the spices am not sure of.

curry mix powder would be best for all that ideas u have, Draggy, though i don't know if any of the asian shops near u have them. it's not the best, i admit, as real deal curry spices as how indians would prepare them (we call those 'live curry') but it's versatile enough for u to do pasta, or cook chicken, or even vege curry. my best advice is still to consult the people who sell curry powders (especially indian/pakistani shops) as chicken, vege, fish, beef, mutton have different curry spice mix/ratio. over here in malaysia, we just have to tell the curry spice sellers (indians) what we want to cook as well as how much, then they will have the right mix & amount all wrapped up in banana leaves. <img src="/ubbthreads/images/graemlins/cool.gif" alt="" /> i mean <img src="/ubbthreads/images/graemlins/devil.gif" alt="" /> Draggy's hot curry, coming right up! <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

I think one could even try and mix one's own curry !

A *very* simple thing is the German "Currywurst" ("curry sausage"), simply a sausage with ketchup and curry on it. <img src="/ubbthreads/images/graemlins/winkwink.gif" alt="" />

Simple, isn't it ? <img src="/ubbthreads/images/graemlins/winkwink.gif" alt="" />

I have boxes and boxes of those in the deepfreezer Alrik


I've been looking around today, haven't seen any indian or pakistani shop, I think that's because belgians in general don't experiment enough with their eating habbit, if we do want something else we go to restaurants, I'm not aware of indian or pakistani curry place anywhere near.

The only curry I've seen is the ridiculous yellowish sauce, and small imo tasteless spicejars.

Anyway I'll keep looking around for foreign food shops.

@ Draggy -> chinese & vietnamese shops might have curry spices too. do check them out as well. <img src="/ubbthreads/images/graemlins/winkwink.gif" alt="" />