[AngelBabe]

3 years ago

when was the last time you had a pamper day

[AngelBabe]

@anc wrote:

@angelbabe wrote:

with valentines day around the corner thought we could post some dinner sugestions

Mushroom ravioli with herbs

Ingredients
3 tbsp extra virgin olive oil
4 shallots, chopped
1 garlic clove, chopped
450 g (1 lb) mushrooms, finely chopped
3 tbsp brandy
30 g (1 oz) dried porcini mushrooms, soaked, drained and finely chopped
100 g (3½ oz) fresh wholemeal breadcrumbs
55 g (4 oz) Parmesan cheese, freshly grated
2 eggs
2 tbsp chopped fresh parsley or basil
1 tsp chopped fresh marjoram or ¼ tsp dried marjoram
250 g (9 oz) mange-tout or sugarsnap peas
2 tbsp tiny tender sprigs of fresh thyme
1 tbsp extra virgin olive oil (optional)
salt and pepper
Herb and garlic jus:
750 ml (1¼ pints) chicken or vegetable stock
175 ml (6 fl oz) dry white wine
1 garlic clove, chopped
1 tbsp fresh thyme leaves or ¼ tsp dried thyme
4 courgettes, thinly sliced or coarsely diced

1 Batch of quantity fresh pasta dough
Ingredients
450 g (1 lb) strong plain flour
pinch of salt
4 eggs, beaten
1 tbsp extra virgin olive oil

Sift the flour onto a clean work surface or into a large mixing bowl. Make a well in the centre and add the salt, eggs and oil.

2. using your hands, gradually mix the flour into the eggs and oil, until the mixture begins to form a firm dough. If necessary, add a few drops of water.

3. Knead the dough for about 10 minutes or until it is smooth and elastic. The dough should still be firm. Add a little extra flour if the dough becomes sticky.

4. Wrap the dough tightly in a polythene bag or with cling film and set it aside to rest for 30 minutes before rolling and cutting. Do not place in the fridge.

5. Cut the dough into quarters, as smaller portions are easier to manage. Roll out the dough very thinly on an unfloured surface, turning it over and around occasionally to prevent it from sticking, then cut it into the chosen shapes such as lasagne, cannelloni or thin tagliatelle noodles.

6. The pasta may be cooked immediately or allowed to dry for up to 30 minutes before cooking. It is a good idea to leave pasta to dry on clean tea-towels if it is slightly sticky. Hang strands over a pasta drying rack, or lightly flour them and coil into nests.

Preparation method
1. Heat the olive oil in a large saucepan. Add the shallots and cook for a few seconds, then add the garlic and the mushrooms. Cook over a high heat, stirring, to brown the mushrooms, then reduce the heat and cook for about 10 minutes or until the mixture has reduced in volume.

2. Pour in the brandy and cook, stirring, until it has evaporated. Remove from the heat and add seasoning to taste.

3. Stir in the porcini mushrooms, breadcrumbs, Parmesan, eggs, parsley or basil and marjoram. The ingredients should be thoroughly bound into a moist paste. Set aside in the fridge while you prepare the pasta.

4. Cut the pasta dough into quarters and roll out each separately. If using a pasta machine to roll the dough, use the second thinnest setting. Otherwise, roll it out by hand on an unfloured surface. Cut each rolled-out quarter into 2 strips, each about 10 x 50 cm (4 x 20 in).

5. Lay a pasta strip on the work surface. Dot the filling on the dough in small mounds (about 1 tsp each), about 5 cm (2 in) apart. Ensure that there is enough room between the mounds of filling for the covering of dough to stick to the base.

6. Brush the dough around each mound with a little water. Top with a second strip of pasta and press it down firmly around the filling to seal. Cut between the mounds of filling with a fluted pastry wheel or sharp knife.

7. Carefully pull the ravioli apart and toss with flour. Place in a single layer on a plate in the fridge. Repeat with the remaining dough and filling.

8. To make the herb and garlic jus, combine the stock, wine and garlic in a saucepan. Bring to the boil and cook over a high heat for 5–10 minutes or until the liquid is well flavoured. Add the thyme and courgettes, and continue cooking over a moderately high heat for 5–10 minutes or until the courgettes are quite tender but not mushy, and the liquid has intensified in flavour and evaporated slightly.

9. Meanwhile, cook the ravioli in boiling water for 4–5 minutes or until they rise to the surface and are al dente. Add the mange-tout or sugarsnap peas for the final 30–60 seconds of cooking. Drain well.

10. Serve the ravioli and mange-tout or sugarsnap peas in shallow soup bowls with the courgettes and jus ladled over. Sprinkle thyme over the top and drizzle with a tiny amount of olive oil, if using. Serve immediately.

Do ya drink the rest of the brandy?!! lol

well ya know what they say about brandy and it is valentines day after all :oops: :wink: :lol:

[AngelBabe]

Pear pancakes with Caramel sauce

Pancake batter
115 g (4 oz) plain flour
1 egg
300 ml (10 fl oz) semi-skimmed milk
1 tbsp sunflower oil

Filling
115 g (4 oz) fromage frais
3 tbsp ground almonds
1 tbsp caster sugar
¼ tsp pure almond extract
5 ripe dessert pears
lemon juice
icing sugar

caramel sauce.
Ingredients
120g (4 oz) light brown sugar
120g (4 oz) butter
100ml cream or full cream milk

Preparation method
1.Preheat the oven to 200°C (400°F, gas mark 6). Place the batter ingredients in a food processor or blender and process until smooth. Alternatively, whisk together, adding the milk gradually. Pour into a jug and leave to stand for 30 minutes.

2.Heat a 15 cm (6 in) pancake or frying pan and add a few drops of oil. Pour in 1 tbsp of the batter and tilt the pan to coat the bottom evenly. Cook until the underside of the pancake is brown, then turn it over and cook for 10 seconds on the other side. Slide the pancake out onto a plate. Repeat to make 12 pancakes in all, turning each one out onto the plate, and separating with greaseproof paper. Set aside. The pancakes can be prepared in advance and frozen, if you like.

3.To make the filling, put the fromage frais, almonds, sugar and almond extract in a bowl and mix well. Peel, quarter and core the pears. Chop 4 into small dice; cut the remaining pear into neat slices and sprinkle with lemon juice to prevent discoloration.

4.Spoon 1 tbsp of the almond mixture onto a quarter area of each pancake and top with a spoonful of diced pear. Fold over each pancake into quarters to make a triangle, enclosing the filling. Place on a greased baking tray, sprinkle generously with icing sugar and bake for 8–10 minutes.

5.Meanwhile, make the caramel sauce.
1.Melt the butter and sugar in a saucepan over a low heat until the sugar is dissolved but not burned.

2.Stir in the cream or milk and heat gently until bubbling, stirring continually. Remove from heat and serve warm.

6.Serve the pancakes on individual plates, drizzled with the Caramelsauce. Arrange the reserved pear slices next to the pancakes and serve.

[AngelBabe]

with valentines day around the corner thought we could post some dinner sugestions

Mushroom ravioli with herbs

Ingredients
3 tbsp extra virgin olive oil
4 shallots, chopped
1 garlic clove, chopped
450 g (1 lb) mushrooms, finely chopped
3 tbsp brandy
30 g (1 oz) dried porcini mushrooms, soaked, drained and finely chopped
100 g (3½ oz) fresh wholemeal breadcrumbs
55 g (4 oz) Parmesan cheese, freshly grated
2 eggs
2 tbsp chopped fresh parsley or basil
1 tsp chopped fresh marjoram or ¼ tsp dried marjoram
250 g (9 oz) mange-tout or sugarsnap peas
2 tbsp tiny tender sprigs of fresh thyme
1 tbsp extra virgin olive oil (optional)
salt and pepper
Herb and garlic jus:
750 ml (1¼ pints) chicken or vegetable stock
175 ml (6 fl oz) dry white wine
1 garlic clove, chopped
1 tbsp fresh thyme leaves or ¼ tsp dried thyme
4 courgettes, thinly sliced or coarsely diced

1 Batch of quantity fresh pasta dough
Ingredients
450 g (1 lb) strong plain flour
pinch of salt
4 eggs, beaten
1 tbsp extra virgin olive oil

Sift the flour onto a clean work surface or into a large mixing bowl. Make a well in the centre and add the salt, eggs and oil.

2. using your hands, gradually mix the flour into the eggs and oil, until the mixture begins to form a firm dough. If necessary, add a few drops of water.

3. Knead the dough for about 10 minutes or until it is smooth and elastic. The dough should still be firm. Add a little extra flour if the dough becomes sticky.

4. Wrap the dough tightly in a polythene bag or with cling film and set it aside to rest for 30 minutes before rolling and cutting. Do not place in the fridge.

5. Cut the dough into quarters, as smaller portions are easier to manage. Roll out the dough very thinly on an unfloured surface, turning it over and around occasionally to prevent it from sticking, then cut it into the chosen shapes such as lasagne, cannelloni or thin tagliatelle noodles.

6. The pasta may be cooked immediately or allowed to dry for up to 30 minutes before cooking. It is a good idea to leave pasta to dry on clean tea-towels if it is slightly sticky. Hang strands over a pasta drying rack, or lightly flour them and coil into nests.

Preparation method
1. Heat the olive oil in a large saucepan. Add the shallots and cook for a few seconds, then add the garlic and the mushrooms. Cook over a high heat, stirring, to brown the mushrooms, then reduce the heat and cook for about 10 minutes or until the mixture has reduced in volume.

2. Pour in the brandy and cook, stirring, until it has evaporated. Remove from the heat and add seasoning to taste.

3. Stir in the porcini mushrooms, breadcrumbs, Parmesan, eggs, parsley or basil and marjoram. The ingredients should be thoroughly bound into a moist paste. Set aside in the fridge while you prepare the pasta.

4. Cut the pasta dough into quarters and roll out each separately. If using a pasta machine to roll the dough, use the second thinnest setting. Otherwise, roll it out by hand on an unfloured surface. Cut each rolled-out quarter into 2 strips, each about 10 x 50 cm (4 x 20 in).

5. Lay a pasta strip on the work surface. Dot the filling on the dough in small mounds (about 1 tsp each), about 5 cm (2 in) apart. Ensure that there is enough room between the mounds of filling for the covering of dough to stick to the base.

6. Brush the dough around each mound with a little water. Top with a second strip of pasta and press it down firmly around the filling to seal. Cut between the mounds of filling with a fluted pastry wheel or sharp knife.

7. Carefully pull the ravioli apart and toss with flour. Place in a single layer on a plate in the fridge. Repeat with the remaining dough and filling.

8. To make the herb and garlic jus, combine the stock, wine and garlic in a saucepan. Bring to the boil and cook over a high heat for 5–10 minutes or until the liquid is well flavoured. Add the thyme and courgettes, and continue cooking over a moderately high heat for 5–10 minutes or until the courgettes are quite tender but not mushy, and the liquid has intensified in flavour and evaporated slightly.

9. Meanwhile, cook the ravioli in boiling water for 4–5 minutes or until they rise to the surface and are al dente. Add the mange-tout or sugarsnap peas for the final 30–60 seconds of cooking. Drain well.

10. Serve the ravioli and mange-tout or sugarsnap peas in shallow soup bowls with the courgettes and jus ladled over. Sprinkle thyme over the top and drizzle with a tiny amount of olive oil, if using. Serve immediately.

[AngelBabe]

your welcome hope it goes ok

[AngelBabe]

Watermelon and Feta Salad
Starter plain and simple one

Ingredients
juice of 2 limes
1 red onion, thinly sliced
1/2 watermelon, chopped into bite size pieces
200g Greek feta cheese, cubed
20 black olives, pitted
2 heaped tablespoons chopped coriander
2 heaped tablespoons chopped flat parsley
2 tablespoons extra virgin olive oil
salt and pepper to taste

Preparation method
1. Mix lime juice into the red onions and leave for 1/2 hour in the fridge. The onions will turn a vivid pink.

2. Add all other ingredients and mix well. Season to taste with salt and pepper, then serve immediately.

If the lime juice makes the taste too sharp, add 1 teaspoon of brown sugar to calm it down.

Boozey main meal :)

Bourbon Fillet Steak
Ingredients
4 fillet steaks
250gm dark brown soft sugar
500ml bourbon

1. Coat each fillet steak with the dark brown soft sugar making sure that the whole steak is covered. Place in air tight container and add bourbon untill the steak and dark brown soft sugar is covered with the bourbon. Refrigerate for about 3-4 hours.

2. Cook steak in hot pan for about 3 minutes each side, then put aside to rest. Heat small amount of bourbon and sugar mixture until hot and thick. Plate steak and pour the heated bourbon sauce over the steak.

Roasted Root Vegetables with White Wine and Apple Juice
Ingredients

50g butter
700ml apple juice
250ml dry white wine
500g turnips
500g parsnip
500g carrots
500g sweet potatoes
500g swede
salt and freshly ground black pepper to taste

Preparation method
1. Boil apple juice and wine in a large saucepan until reduced to 175ml, about 30 minutes. Whisk in butter.

2. Preheat oven to 220 C / Gas mark 7.

3. Peel and cut vegetables into equal 1 to 2cm pieces. Divide between 2 roasting tins. Pour apple juice and wine mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.

4. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Roasted Root Vegetables with White Wine and Apple Juice

serve with mash or roast spuds or both

Chocolate Cheesecake with Maltesers
Ingredients
250g digestive biscuits
2 handfuls maltesers chocolate, divided
150g unsalted butter, melted
600g cream cheese
170g caster sugar
500ml soured cream
4 large eggs, seperated
2 tablespoons amaretto liqueur or vanilla extract to taste
250g chocolate, melted and cooled

Preparation method
1. Preheat oven to 170 C / Gas 3. Line a 24cm springform cake tin with greaseproof paper.

2. Crush biscuits and 1 handful of maltesers in a plastic bag, using a rolling pin. Pour into a bowl and mix with butter. Press into prepared tin. Set aside.

3. Beat cream cheese with sugar, soured cream, 4 egg yolks and amaretto until smooth and light. Stir in chocolate and set aside.

4. Beat egg whites until stiff and firm. Fold into the chocolate-cream cheese mixture.

5. Pour into prepared tin and bake in preheated oven for 50 minutes or until golden and firm on the outside, but still wobbly in the middle.

6. Allow to cool in the refrigerator for at least 4 hours or until fully chilled.

7. When ready to serve, arrange remaining maltesers on top of the cheesecake

Any good to you :lol:

[AngelBabe]

Any special requirments ie diabetic or veggie etc do have a favorite meat?

[AngelBabe]

savage garden crash and burn

http://www.youtube.com/watch?v=6uB4lT5CblA

[AngelBabe]

never

when was the last time you laughed so much you cried

[AngelBabe]

was a good few years ago :lol: :lol:
when was the last time you spoke to someone and couldnt remember thier name

[Author]

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