COOKING CLASS 101.

Bumping for a long shot. Butterscotch sauce for caramel sauce. This is a real beauty.

This needs resurrecting as there are a heap of people asking for some of these basic recipes for onion rings,sauces etc.so here you go!

When making pikelets, always pour the batter off the tip of the spoon, this will give you nice round ones.

A pinch of cream of tartar into your mashed potatoes makes them nice and fluffy.

Bumped. =^.^=

Bumping for tswanson Re fudge hints as well. Page 3 I think.

sheesh, finally foundit - bump for someone wanting to help out partner

There's quite a number of good things that I for one would like added. Please. We all are still learning new ideas. and ways. any any such new found ideas.and most important of all. some very basic ones.

Bumping for thewheres Re hints on fudge making is helpful. Cheers

Bumping. Need to be kept rather than losing this thread like a few others.

bump for nevis and her food bank recipe book

y... y

Bumpin for another trader

Lasange recipie for a beginner Please I saw another trader asking, I also would love a recipie for this

#290 Mashed potato Add all of that and a cup of grated tasty cheese and a tablespoon of dried parsley to tatties. Yumm! (Use enough milk to make them creamy, rather than stodgy)

queenbumbles The lasanga recipe that follows is the most basic one that one can do. The instuctions are in their fullness. One can alter veges to taste and if one follows the main thoughts given then one will always have a good lasanga. It is very easy. The one hint is use the fuller sheets fot the bottom layer and the top layer with the smaller pieces as the middle layer, one would cut these firstly to have handy when ready to put it all together. Cheers.

Lasagne( still the best all-rounder ) serves 8 2 teaspoons olive oil, 1 large onion chopped, 2 carrots finely chopped, 2 celery sticks finely chopped, 2 zucchini finely chopped, 2 cloves garlic crushed, 500 grams lean beef mince,
2 x 400 grams cans of crushed tomatoes, ½ cup beef stock, 2 tablespoons tomato paste,
2 teaspoons dried oregano, and 375 grams instant or fresh lasagne sheets.

CHEESE SAUCE: 1/3 cup cornflour, 3 cups milk and 100 grams cheese grated.

Heat the olive oil in a large non-stick frypan, add onion and cook for 5 minutes until soft. Add the carrot, celery and zucchini and cook stirring instantly for 5 minutes until the veges are soft (one may need to add a little beef stock liquid if too dry). Add the garlic and cook for another minute.

Next partof Lasanga.Cont. Add the mince plus a little salt and pepper for personal taste, cook over very high heat stirring until well browned. Break up any lumps of meat with wooden spoon. Add the crushed tomato, beef stock, tomato paste and oregano to the pan and stir to thoroughly combine. Bring the mixture to the boil, then reduce the heat and simmer gently partially covered for 20 minutes stirring occasionally to prevent the mixture from sticking to the pan. Preheat the oven to moderate 180c, spread a little of meat sauce into a base of a 23cm X 30cm ovenproof dish. Arrange a layer of lasagne sheets, a layer of meat sauce, then a final layer of lasagne sheets.

To make the cheese sauce, blend a little of milk with the cornflour to form a smooth paste in a small pan. Gradually blend in the remaining milk and stir constantly over low heat until the mixture boils and thickens. Remove from the heat and stir in the grated cheese until melted. Spread evenly over the top of the lasagne and bake for an hour.

Final part of Lasanga. Check the lasagne after 25 minutes. If the top is browning too quickly cover loosely with non stick baking paper or foil. Take care when removing the baking paper or foil that the topping does not come away with the paper or foil. Leave the lasagne to stand for 15 minutes before cutting into portions for serving.

STORAGE TIME: Can be frozen for up to 2 – 3 months. When required, thaw overnight in the refrigerator then reheat covered with foil for about 30 minutes in a moderate oven.

Now I noted 3 layers in my introductory. I do use 3 layers, I put in a middle layer but just repeat the bottom layer with mixture on top then the top layer with cheese sauce. The above recipe is for a two layer but is a very basic lasanga. By putting in the third or middle layer gives the lasanga more body when serving, this is up to one to do as one wishes. Hopes this makes sense. Also one can use chicken instead of beef mince if one wishes. Cheers

Gee I'm still not fully with it yet. Did note to put in Sheets, noting plural form of sheet. Anyway, one should now get this note quite clearly, hopefully not too over the top in sinstructions given. Cheers

If one wants vegetarian wise only the. replace mince with veges like spinach, silver beet, broccoli, others that one may wish and to replace beef stock with vege soup. Remember than leafy veges shrinks more than mince, so when thinking of quantities to use perhaps virtually doubling amount.

Proving Yeast As I have gas hot water, I have no hot water cupboard. I found this hint for proving yeast. "Place dough in a suitable microwave container. Cover, microwave on defrost (30%) power for 1 minute at 5 - 10 minute intervals until double in bulk"And yes, I remember the yeast drink as a child. Haven't had it for years.

Cant remember if there is a chocolate sauce in here, someone asking for one.

Fiona's Freakin Good Chilli

500g premium beef mince
1 chopped onion
2 cloves garlic chopped
2 bay leaves
oil - for frying
1 tin savoury tomatoes
1 tin mexican flavoured tomatoes
1/2 packet Old El Paso Chilli Seasoning (this gives a medium chilli)
1 glass red wine to deglaze the pan
2 Tbsp Tomato Paste
1/2 Can kernel corn (optional)
salt n pepper to taste
pinch of dried oregano (optional)
pinch of ground cumin (optional)
1 can Craig's Chilli Beans (mild)
1 Red Capsicum and 1 stalk of celery (add these if you can't find tinned savoury tomatoes)
1.Fry onions until softened a bit then add garlic and fry another minute - place in slow cooker.
2. Fry mince in oil in very small batches over high heat.You want the meat to caramelise and brown.Tip into slow cooker.
3. Fry tomato paste, this cooks out the raw tomato flavour - watch out for splashing! Add to cooker.
4. Deglaze pan with red wine, give a good stir to release any flavour bits from base of pan and add to slow cooker.
5. Add tinned toms, chilli mix, herbs, bay leaves etc to the slow cooker.
6. This should be a nice thick consistency, put lid on and leave for about 4hours on high or all day on low.1 hour before end add the corn and chilli beans.

This chiili is very tasty - is even betetr the next day if it hangs around.This recipe freezes well and makes enough for 4 - 5 adults.

COOKING CLASS 101.

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