Recipes

Raven Gold

Raven Gold

Local Boy Hunter
Time to act like some desperate housewives and share some culinary secrets. What interesting recipes do you know? It can be anything from hot chocolate to soufflé.

A quick recipe for some great noodles:
If the previous day you made steaks in the stove and theres some juices left in the pan, heat it up again to near-boiling point, at the same time boil some water in the kettle and put some instant noodles in a bowl, season to taste. Put the water and the oil in the bowl together and heat in the microwave for 2 minutes to cook the noodles. Enjoy!

4-squared Hot Chocolate:
4 teaspoons of Chocolate Nesquick powder
4 of baking cocoa
4 sugar
4 blocks of slab chocolate.
Add all that in a large 500ml beer mug, add boiling water about 4 5ths of the way, stir untill it's all properly mixed, add milk to taste. Enjoy!
 
I know how to make a few things that I consider to be the "best" and my wife can confirm this:

1. Lasagne (my own recipe)
2. Braai'ed fillet steak (I have multiple confirmations on this one)
3. Pancakes (My Mom's recipe and still the best)
4. Trifle (I've converted people who HATE trifle into loving this - it's that good - got the recipe from my Gran)

I can cook pretty much anything and I've baked a few things as well. I need to try my baked apple sponge tart again because we're taking it to a dinner party soon :)
 
Raven Gold said:
Care to share the recipes? :)
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I'll share this awesome recipe:

EPIC fridge cheesecake.

What you need:

1 Packet of Tennis biscuits
1 can of condensemilk *spelling
2 big tubs of that dairybelle double cream yoghurt (the peppermint one is the best)

Method:

Line a tart dish with the tennis biscuits. Mix the 2 tubs of yoghurt with the can of condensemilk. Pour the mixture into the biscuit-lined tart dish. Put it in the microwave for 2 minutes on high power. Pop it in the fridge afterwards and let it set.

Enjoy :)
 
So my mom made brownies and they are the best I have ever had and it was the first time she made them.
 
Maplassie said:
Take 1x loaf of bread and open it. Apply fish paste, serve.
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I loled.

Azimuth's red pasta sauce

Get:

1. 1x big bag of small tomotoes, preferably rosa tomatoes but regular cocktail tomatoes work too
2. 2 teaspoons of brown sugar
3. A lot of olive oil (the entire bottom of the pot should be covered)
4. Two big cloves of garlic
5. A good pinch of coarse salt; pepper.
6. A pinch of ground chili (optional)
7. Fresh basil

Make it work:

1. Chop the tomatoes into halves or quarters. Put them aside for the moment.
2. Crush the garlic, and put it into a pot with olive oil. Start heating up on max.
3. As soon as the oil is hot, add the tomatoes and sugar, salt, and pepper. If you waste time, the garlic will become bitter.
4. Stir constantly, or the tomato skins will burn. Within a few minutes, the tomatoes will become very soft and mushy, and the sauce will become quite watery. You can also mash up the tomatoes now with a potato masher to thicken the sauce a little.
5. Turn the heat down to the lowest setting, and let the sauce reduce (i.e. thicken) for 20 minutes or so.
6. Just before serving, tear up the basil and mix it in.

Best served on spaghetti, tagliatelle, or penne.

This recipe can also be easily adapted to a puttanesca by adding two or three chopped anchovy fillets (don't worry, the sauce won't taste fishy), a tablespoon of chopped capers, and a big handful of chopped black olives at step 3, and substituting fresh chopped Italian parsley for the basil.
 
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Neo said:
I'll share this awesome recipe:

EPIC fridge cheesecake.

What you need:

1 Packet of Tennis biscuits
1 can of condensemilk *spelling
2 big tubs of that dairybelle double cream yoghurt (the peppermint one is the best)

Method:

Line a tart dish with the tennis biscuits. Mix the 2 tubs of yoghurt with the can of condensemilk. Pour the mixture into the biscuit-lined tart dish. Put it in the microwave for 2 minutes on high power. Pop it in the fridge afterwards and let it set.

Enjoy :)
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If I could improve on this slightly. Instead of simply lining with the biscuits, chop them up with a knob of butter in a food processor (no, not a CPU you geeks). It should make a nice crumbly mixture which you then line the dish with. Bit more flavour and makes for crumble effect.
 
My own recipe of a creamy steak and pasta dish. I love this and treat my wife and myself and least once a month to it.

Need:
450g-550g Rump or fillet steak cut into strips about a cm thick and 5cm long.
One chopped onion.
Sun dried tomatoes (either rehydrated yourself or those woolies sells in that liquid) chopped
Fresh basil leaves. Tear them with your hands. Keep three or four leaves whole for garnish afterwards.
Two tubs of sour cream or Creme fraiche. Keep a dollop or two seperate for garnish.
Balsamic Vinegar

Pasta of your choice. I prefer Tagliatelli.

Start cooking your pasta. Chop your onion and fry up. When soft add the steak and fry until browned adding a bit of braai salt/meat spice to taste. Then add in sun dried tomatoes and basil. Cook for a minute or two and then pour in some balsamic vinegar. Not too much to drown it, but enough to fill pan maybe halfway. Keep heat on high until vinegar reduces until it looks nice and sticky, but still very slightly liquidy. You know what I mean. Then add one or two tubs of sour cream depending on how many people you cooking for. Stir cream through until its nice and creamy and heated.

Serve onto the pasta and plop a small dollop of sour cream and a basil leaf on top for looks. Enjoy. Nice creamy, soury awesome meal. Not everyone will like it, especially if you do not like balsamic vinegar, but this meal works for me. The sour cream and vinegar go very well together and the basil and tomatoes also work.
 
I had 6 teefs cut out in hospital during the weekend, (wisdoms and some others) so I am on fluids for close to a month/

I therefore declare this thread LOCKED, unless you supply some epic jelly and soup recipes.

By ORDER.
 
One of my all time favorites to make is a quick pasta, any kind of pasta you want to use. 1 packet of Bacon (I never know what its called but the lean ones i.e. no fat on them), packet of mushrooms.

Chop it all up, fry the bacon and the mushrooms together - we have a non stick pan so I spray spray and cook in the pan instead of oil, if you use oil, use a little bit of olive oil. Add some garlic and pepper to taste.

Cook the pasta as normal, drain and mix it with the bacon and mushrooms. Add about 3 teaspoons full of basil pesto, mix together and serve. Dont go to heavy on the pesto or else you will loose all the other flavors.
 
Maplassie said:
I had 6 teefs cut out in hospital during the weekend, (wisdoms and some others) so I am on fluids for close to a month/

I therefore declare this thread LOCKED, unless you supply some epic jelly and soup recipes.

By ORDER.
Click to expand...

Eish boet. That's kak! Well, how about I lend you me food blender and then all these recipes are soup?

PS Taking red jelly and fresh cream mixed is awesome!
 
6-8 skinless chicken breasts
Ina Paarman's Lemon and Black Pepper Seasoning
15 ml flour
30 ml olive oil
1 punnet mushrooms, sliced
1 x Veri Peri Lemon & Herb Bottle Sauce (big one)
1 x Tub fresh cream or fat reduced cream (Go with reduced fat. Trust me)



Pre-heat the oven to 180°C.

Cut each breast fillet across the grain on the diagonal into 4 slices. Mix seasoning and flour, dip and shake the chicken strips in the seasoned flour.

Warm the empty fry pan over high heat first, before adding the oil. Add the chicken and stir-fry briefly until lightly browned on the outside, but still raw inside. Chuck in the mushrooms with the chicken, but do not cook them. Immediately dish the mixture into a medium size ovenproof dish.

Add the Lemon and Herb Sauce as well as the cream to the same pan and heat, while stirring and scraping with a wooden spoon to incorporate all the nice brown bits. Pour this lekker sauce over the chicken. Bake for 25-30 minutes. Serve on some pasta!

This is my dinner tonight!
 
Maplassie said:
I had 6 teefs cut out in hospital during the weekend, (wisdoms and some others) so I am on fluids for close to a month/

I therefore declare this thread LOCKED, unless you supply some epic jelly and soup recipes.

By ORDER.
Click to expand...

You can get some awesome flavours by blending a bunch of different cup-o-soup packets in a bowl. A good combo is tomato, beef & veg and creamy chicken mushroom flavours. (2 packets of each to get a nice rich flavour)
 
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