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Thread: Cooking/Recipe Thread

  1. #676 Banana-Coconut muffins - gluten and dairy free 
    Member thunder monkey's Avatar Black-private
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    Serves 14 muffins, active time 50 minutes.

    2 tablespoons ground flax meal
    1/4 cup plus 2 tablespoons hot water
    1 1/2 cups (about three medium) mashed very ripe bananas
    1 cup sugar
    9 ounces (1 2/3 cups) brown rice flour
    2 ounces (1/3 cup) potato starch
    1 teaspoon baking soda
    1 teaspoon baking power
    1 teaspoon xanthan gum
    1 teaspoon salt
    1/2 cup coconut oil
    Chocolate chips or blueberries (optional)

    Adjust oven rack to middle position and preheat oven to 350F. Line 14 standard muffin cups with paper liners or grease with a non-stick cooking spray.

    In a small bowl, combine flax meal and hot water. Stir to combine and allow to stand.

    In a large mixing bowl, whisk together dry ingredients.

    Blend or mash the bananas until liquid. Heat the coconut oil until liquid.

    Add bananas, coconut oil and flax mixture to dry ingredients and blend batter until smooth, about 20 seconds. Batter will be thick.

    Blend in optional chocolate chips or blueberries.

    Fill muffin cups 2/3 full with batter. Bake muffins until deep golden brown, about 25 minutes. Transfer muffins to wire rack to cool. Store in an airtight container for up to four days or freeze up to one month.
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  3. #677  
    Elder Tormod's Avatar Scotland
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    While wandering around the shops today, I was pleasantly surprised to see some wheels of Camembert.
    Don't get me wrong, since moving to Andalusia I've loved the local cheeses (nearly all goat or sheep). So many fantastic fresh, semi cured, cured and hard ones, it's a real treat.
    But they don't do anything like a Camembert, that I devour in the following way:

    Buy some small waxy potatoes, garlic if you have none (a concept I can't quite grasp. No garlic in the house?) and a bottle of dry white wine, your choice. Heat the oven to 180C (350F)

    Slice a clove of garlic lengthways and remove the cheese from the wax paper. Line the box with tinfoil, being careful not to tear it.
    Rub the cheese all over with the cut side of half of the garlic and place in its foiled box, concave side (one side is always a bit concave) uppermost. Slice the other half of the garlic very thinly, make little slashes in the cheese, and slip the garlic into the pockets. Drizzle over a wee bit of your, by now, chilled wine. Place the lid of the box on.

    Potatoes in a pot of salted water, on the heat at the same time as placing the wooden box in the oven. I'm lucky enough to have a hob and pot that means thirty minutes from cold equals perfect tatties so the timing is perfect.

    Remove oozing box of cheese from oven. Cut potatoes in half if you're feeling posh and all la-de-da. Dip the potatoes into the Camembert while polishing off the almost full bottle of wine.

    Nirvana Click here to enlarge
    It's not the despair, Laura. I can take the despair. It's the hope I can't stand.
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  5. #678  
    Valued Member andek's Avatar Black-private
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    Click here to enlarge Originally Posted by Tormod Click here to enlarge
    While wandering around the shops today, I was pleasantly surprised to see some wheels of Camembert.
    Oh - that sounds gorgeous! Click here to enlarge Thank you!
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  7. #679  
    Member LiorLevi's Avatar Lebanon
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    celeriac salad
    Click here to enlarge

    2 mashed garlic; 3 or 4 walnuts *mashed Click here to enlarge
    mix it with yogurt
    and grate the celeriac

    mix them all in a little pot and add olive oil... Click here to enlarge
    u can use few more walnuts on top as well Click here to enlarge
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  9. #680  
    Elder Tormod's Avatar Scotland
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    Click here to enlarge Originally Posted by LiorLevi Click here to enlarge
    celeriac salad
    Click here to enlarge

    2 mashed garlic; 3 or 4 walnuts *mashed Click here to enlarge
    mix it with yogurt
    and grate the celeriac

    mix them all in a little pot and add olive oil... Click here to enlarge
    u can use few more walnuts on top as well Click here to enlarge
    Nice.
    They're big on nuts in this part of the world, so I'm always looking for new ways to use walnuts especially (love them).
    I'm a big fan of raw celeriac, not so much cooked, so this sounds perfect with my home made yogurt.

    It may have to wait until Spring though - I'm weirdly seasonal in my eating habits, so this has been copied to my folder of many recipes.
    It's not the despair, Laura. I can take the despair. It's the hope I can't stand.
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  11. #681  
    Junior Member edmam's Avatar Black-private
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    How I cook the traditional hungarian „paprikas csirke”. Chicken paprikash, as it is often called, is served with noodles, but I often serve it with polenta. Easy to cook and delicious.

    lard or melted bacon fat - 2 tablespoons
    Chicken, cut into serving pieces - 1-1,5 kilos, I like all part of the chicken in it, but the breast.
    Onions, sliced – 1-2
    garlic – 2-3 cloves
    sweet paprika – 2 tablespoons
    flour – 1 tablespoon
    water – 1 or 1 1/2 cups
    Salt and pepper -- to taste
    Sour cream -- 1 cup
    1 tomato
    1 green pepper
    some mushrooms – optional

    Heat the lard in a large pot or skillet. Saute the onions , add the chicken pieces a few at a time and brown on all sides. Stir in the paprika (I use some hot paprika too), add the green pepper and tomato, fill up with some water. Add salt and pepper and cook in low heat for 30-40 minutes. If the chicken is ready, mix the flour into the sour cream and add it to the chicken, stir and heat until boil. Ready.
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  13. #682  
    Member LiorLevi's Avatar Lebanon
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    Batata Harra - Spicy Potato
    this is my fave lebanese meze
    Click here to enlarge Click here to enlarge

    it's so simple,
    just right after the potatoes are fried add some mashed garlic and salt... and fresh coriander and some black pepper
    ...
    perfect with the beer!
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  14. #683  
    Member LiorLevi's Avatar Lebanon
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    stuffed cabbabe leaves
    Click here to enlarge
    the only eatable version of cabbage for me.
    Click here to enlarge
    ...
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  15. #684  
    Junior Member pinkpuffy's Avatar United-States
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    This isn't a fancy recipe, but it's a tasty one. It's fun to make with the kids -- and people will never guess the unique ingredient that goes into these tasty coconut candies. Tastes like a Mounds bar!

    Coconut Candies

    3/4 cup mashed potatoes
    1 package (16 ounces) confectioners sugar
    4 cups flaked coconut
    1 teaspoon almond extract
    chocolate coating (see below)

    Mix all ingredients together. Drop mixture by heaping teaspoonfuls onto waxed paper. Roll into balls; chill 1/2 to 1 hour or until firm. If mixture is too soft to form balls, chill before shaping.

    Chocolate Coating
    12 oz. semi-sweet chocolate chips
    2 tbs. shortening plus 2 tsp. shortening

    (Note: Do NOT use butter, margarine or oil)

    Cover a tray with wax paper. In a medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 to 110 F) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. With dry rubber scraper, stir chocolate and shortening constantly, until chocolate and shortening are melted and mixture is smooth. Do not get water in bowl with chocolate. If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl. With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate. Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place.
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  16. #685  
    Elder bellbrie's Avatar Scotland
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    Any suggestions for good recipe management software?

    Ideally it would be cross-platform and allow the importing of recipes from websites as well as scanning from books/pdfs etc.

    It would be nice to get rid of all the books, torn magazine pages, written scraps of paper etc.

    Thanks,

    b.
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