The BritMovie Forum Cookery Book

[Dame Starry]

Originally Posted by Steve Crook They're especially dangerous for men if they get in the way of the woman who spends all her time there <ducks for cover> Steve

If you were cooking or washing-up, you'd be perfectly safe in my kitchen, I assure you!

DS x.

[Dame Starry]

If you know somebody who likes Toblerone, this makes a lovely alternative to a traditional birthday cake.

Gooey Toblerone Cake

INGREDIENTS:

To Make Cake:

175g (6ozs) Butter, plus a little to grease
1 x 200g Bar Milk Toblerone
150g (5ozs) Caster Sugar
3 Medium Eggs, beaten
100g (4ozs) Self Raising Flour
½ Teaspoon Baking Powder
50g (2ozs) Cocoa Powder
15ml (1 Tablespoon) Milk


To Make Icing:

1 x 200g Bar Milk Toblerone
50g (2ozs) Butter
45ml (3 Tablespoons) Milk
175g (6ozs) Icing Sugar

Cake:

Pre-heat oven to 375ºF, 190ºC, Gas Mark 5 and have ready, 2 x greased and base-lined, 18cm (7”) sandwich tins.

Using about 75g (3ozs), make some chocolate curls for decoration from the base of the Toblerone Bar, using a swivel potato peeler. Put in a cool place.

In a bowl, over a saucepan of hot water, melt the remainder of the Toblerone Bar.

Cream together butter and sugar until light and fluffy.

Add eggs, a little at a time, beating well after each addition. Stir in the melted Toblerone.

Sift in the flour, baking powder, cocoa powder and add the milk. Fold mixture with a wooden spoon until evenly mixed.

Divid mixture between the sandwich tins and bake for 25-30 minutes. Remove from oven and allow to cool on a cooling rack.

Icing:

Break the Toblerone into a saucepan and gently heat with the butter and milk, stirring until all the ingredients have melted. Remove saucepan from heat. Sift in icing sugar and stir well.

Leave to cool.

Sandwich together the cakes using some of the icing and then swirl the remainder over the cake. Decorate the top with the Toblerone curls and a dusting of icing sugar.

[Chevyman]

2-2.5 lb spare ribs(meat of your choice)
Paprika
2 tablespoons sherry
3 tablespoons soya sauce
1 cup broth.......see below
2.5 tablespoons gunpowder sauce.........see below
2 tablespoons vegetable oil


Boil spare ribs in panful of hot water for 10 minutes. Drain
Cut into individual ribs.
Sprinkle with paprika, sherry and soya sauce.
Add the broth.
Simmer for ¾ hour covered.
Turn 3 times until they are nearly dry.
Brush with gunpowder sauce and oil.
Place in a pre-heated oven @ 400 degrees for 15 minutes.


BROTH
2.5 pints of home made Chicken stock or Chicken Stock cube dissolved in 2.5 pints of water.

GUNPOWDER SAUCE
½ pint dark soya sauce
6 tablespoons sherry
6 tablespoons broth
1 tablespoon sugar
3 slices of root ginger
1 ½ tablespoons chopped onion
½ chicken stock cube

Add all ingredients into saucepan. Heat and simmer for 15 minutes. Stir occasionally.

Sauce keeps well in sealed jar in fridge.

Tip
If the weather permits the ribs can be finished over a barbecue instead of in the oven

[Dame Starry]

So now I've got to go and buy a bottle of sherry - my neighbours are going to think I've taken to the bottle when I put my recyling bin out and it starts rattling!

They are my absolute favourites, chevyman - I love Chinese spare ribs with special fried rice.

DS x.

[Chevyman]

Originally Posted by Dame Starry So now I've got to go and buy a bottle of sherry - my neighbours are going to think I've taken to the bottle when I put my recyling bin out and it starts rattling! They are my absolute favourites, chevyman - I love Chinese spare ribs with special fried rice. DS x.

Do what I do and put it your neighbours re-cycle bin

Enjoy the ribs

[Dame Starry]

Really refreshing on a hot day.

Grapefruit Barley Water

Ingredients:

55g (2ozs) Pearl Barley
55g (2ozs) Sugar
2 x Pink GRapefruits

Put barley into a saucepan. Just cover with cold water and bring to the boil. Tip barley into a colander and rinse thoroughly under cold running water.

Return barley to saucepan, add 550ml (1pt) cold water and bring to the boil again. Cover and simmer for 1 hour.

Strain liquid into a jug, stir in the sugar and leave until completely cold.

Squeeze juice from the grapefruits and add to the cooled barley water. Chill well.

Serve decorated with mint leaves.


**Substitute the two grapefruit with two lemons for Lemon Barley Water.

[Dame Starry]

This is a favourite of mine from the cookery book that came with my first microwave in the early 1980s. It's simple and makes a nice change from chips or mash - especially with sausages.

The recipe is based on a 700w oven. Your own microwave instructions will tell you what the wattage of each setting is for your oven - find the nearest to 700w. You may need to adjust the timings a little to suit.

Scalloped Potatoes

25g (1oz) Butter
450g (1lb) Potatoes, peeled & thinly sliced
1 Small Onion, thinly sliced
Salt & Pepper
30ml (2 Tablespoons) Single Cream
Ground Nutmeg

Melt half the butter in the dish by heating on HIGH (700w) for 1 minute.

Layer the bottom of the dish with potato. Sprinkle half of the onion on top. Add another layer of potato, then the rest of the onion, finishing with a layer of potato.

Season and dot with the remaining butter. Cover with cling film and pierce the top.

Heat on HIGH (700w) for 12-14 minutes.

Pour the cream over the top and sprinkle with nutmeg.

Return to the microwave and heat on HIGH (700w) for 1 Minute.

Allow to stand for a few minutes before serving.

[batman]

Bat Dogs

Grill two large pork and apple sausages
Fry a finely chopped red onion
Fry a finely chopped red pepper
Fry a finely chopped flat mushroom
Grate some blue cheese
Split open one large finger roll
Spread some sweet chilli sauce inside the roll
Place the sausages into the roll
Cover the sausages with the onion, pepper, mushroom and blue cheese
Place under the grill so the blue cheese starts to melt
Take out from grill and stuff in gob

Marvellous!

[Chevyman]

Serves four as a main dish

Ideal on its own or as an accompaniment to grilled sausages or bacon.

Prep time: Overnight soaking plus 15 mins

Cook time 50 mins (Suitable for freezing)
250g Dried Butter beans
3 Medium Onions
3 cloves Garlic
3 tbsps Olive Oil
Thyme
2 Bay leaves
400g Tinned Chopped Tomatoes or Tomato Passata
1 Whole Red Chilli
1 tbsp Brown Sugar or Treacle
I tbsp each Grainy Mustard and French Mustard

Put the butter beans in a large bowl and cover them with water. Leave overnight, then drain and lightly rinse them.

Peel and roughly chop the onions and garlic, put them in a large heavy casserole with the olive oil and leave over a moderate heat until they are soft and pale gold. An occasional stir will stop them sticking to the pan

Add the thyme and the bay leaves, the tomatoes or passata, 200 mls of water and the drained beans and bring to the boil. Season with salt and freshly ground pepper. Add the chilli, treacle and both mustards.

Partially cover with a lid and leave to simmer gently for 30-35 mins. Wait for the sauce to thicken a little, then serve hot.

[donna]

Low calorie chicken dinner:

Thick sliced potato , fry until golden brown,
place on kitchen towel to take any grease off,
take some chicken breast, and dice inch square app.
fry the chicken until golden brown.
place on kitchen towel to take off grease.
Place two chicken cubes in a pint of water, with one chopped onion, garlic paste or other, thinly sliced carrots, cook for ten minutes then add the chicken and potato, continue to simmer until potatoes are soft. enjoy.

[Dame Starry]

I've used a recipe from an old cookery book, but it would be wonderful to hear from anybody who has a family version - particularly if it has a 'secret' ingredient! Of course, we'd never tell..............



Welsh Cakes

225g (8ozs) Self Raising Flour
Pinch of Salt
55g (2ozs) White Cooking Fat
55g (2ozs) Margarine or Butter
85g (3ozs) Caster Sugar
85g (3ozs) Currants
1 Egg, beaten
3 Tablespoons Milk (optional)

Sift flour and salt into a bowl. Rub in fat until mixture resembles breadcrumbs.
Stir in sugar and currants.

Add egg and, if necessary, a little milk to make a soft, but not sticky, dough.

On a floured surface, roll out dough to about 0.5cm (¼in) thickness. Cut into rounds with a 2½in fluted cutter.

Heat greased griddle or heavy-bottomed frying pan.
Cook the cakes over a low heat for about 3 minutes on each side until golden brown.


I can't help wondering what they'd be like with a drizzle of maple syrup.......

DS x.

[Dame Starry]

I've just been browsing through an old cookery book of mine (c. 1930) and thought I'd share a couple of tips I found in it:

THINGS WORTH KNOWING AND REMEMBERING


A Breakfast-Table Barometer

A cup of hot coffee is an unfailing barometer, if you allow a lump of sugar to drop to the bottom of the cup and watch the air bubbles arise without disturbing the coffee. If the bubbles collect in the middle, the weather will be fine; if they adhere to the cup, forming a ring, it will either rain or snow; and if the bubbles separate without assuming any fixed position, changeable weather may be expected.

To Loosen Articles That Have Become Fixed

If tumblers become fixed, tap gently around with another tumbler, and like magic they will come apart. If a glass stopper is fixed, tap round it with another, and it will be loosened. If two flower pots are fixed, tap with another flower pot. If two iron screws, tap with a piece of iron, and so on. You will always have the same result. The rule is tap each article with one of similar kind.

How To Make A Splendid Substitute For Glue

Take a small piece of cold potato, which has been boiled, and rub it up and down a piece of paper with your fingers for about 5 minutes. It will become the right consistency and stick as well as the strongest glue.

Grass Stains

Rub on plenty of treacle and, afterwards, wash the garment in tepid water.

[Dame Starry]

...and another tip from my old cookery book:

"A sure and simple cure for hiccup is to drink half-a-teaspoonful of vinegar, and keep your arms in an upright position for a minute or so afterwards, or until you feel it no longer necessary to keep them in that position."

[Dame Starry]

MARS BAR BROWNIES

Ingredients:

4½ozs (125g) Good Quality Dark Chocolate, chopped
7ozs (200g) Unsalted Butter
4 Eggs
7ozs (200g Caster Sugar
4ozs (110g) Self-Raising Flour, sifted
3 x 54g Mars Bars, chopped into ⅜in (1cm) thick slices

Line a baking/roasting tin (8" x 10" or 20cm x 25cm) with silicon paper.

Preheat the oven to 180C/350F/Gas Mark 4.

Place the chocolate and butter in a bowl placed over (not in) a saucepan of simmering water and stir occasionally until melted.

Whisk the eggs with the sugar and add the melted chocolate and butter.

Fold in the flour, add the Mars bars, stir through and pile into the tin.

Bake for 25-35 minutes until just set. Leave to cool in the tin before turning out and cutting into squares.

[Chevyman]

Hopefully........'tis the season?

This is so simple and goes well with virtually any grilled or barbecued dish.

Ingredients:-
2 crushed cloves of garlic
1 finely chopped small onion
olive oil
1 finely chopped red chilli or ½ to 1 tsp chilli powder
25 ml Worcester sauce
50ml dark soy sauce
300ml tomato ketchup
50g dark brown sugar
salt and pepper to taste

Method:-

First fry the onion and garlic in the olive oil until they are soft but not burnt.

Then add the chilli and sugar, followed by the soy sauce, Worcester sauce and tomato sauce.

Season with salt and pepper. Let it just come to the boil, reduce the heat to a simmer and leave for ten minutes for the flavours to mingle.

Tips:-

If space allows, keep the sauce warm in a heatproof container, on the rack your barbecue…..if it has one.

Keeps well if sealed in a clean jar and stored in the fridge