The recipe section

Feel free to share your seasonal recipe ideas in this section and allow others to enjoy the culinary delights that you have prepared, cooked and feasted upon.....



Here's a seasonal recipe to start the thing going....

Halloween Butternut Squash and Pumpkin Soup

Soups
Serves 10
Cooking time = 1 hour 25 mins



Ingredients

• 1 butternut squash
  
• 1 knob ginger grated
  
• 2 onions
  
• 5 cloves garlic
  
• splash of olive oil
  
• sprinkle of dry chilli
  
• 1 litre chicken / veg stock
  
• 1 large Pumpkin
  
  
  Method
  
  
  1. chop up onions and garlic and fry till soft
  2.cut open pumpkin and butternut and deseed
  3.place on baking tray sprinkle with salt and pepper and crushed garlic and shaking of olive oil and roast for 25 minutes 180C
  4.scoope out the plup and put in large pan with the garlic and onions.
  5.pour in the stock and simmer for one hour
  6.then add ginger and chilli if you like it a bit spicy.
  7.(gzoozh with a gzoogzher) blend with a hand blender until smooth
  

Let us know if you try it and what you think.....





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I cooked this one last Saturday evening as a starter at a Dinner party and it went down really well!!!

Thai Chicken Noodle Soup Recipe. This delicious and easy-to-make soup is great as a light meal or an appetizer. Brings the oriental out in you.

Step 1: You will need
750 ml chicken stock or broth 1 ½ chicken breasts, cubed ½ tsp turmeric 4 tbsp fish sauce 2 cloves of garlic, minced 1 small chilli, chopped 1 tsp brown sugar 160 ml coconut milk 2 tbsp lime juice 100 g bean sprouts 1 spring onion, sliced a few coriander sprigs 2 tbsp chopped peanuts 150 g rice noodles, soaked in water 2 tbsp sesame oil salt and white pepper 1 saucepan 1 wooden spoon 1 ladle	Serves: 4 Preparation Time: 5 minutes Cooking Time: 20 minutes

Step 2: Make the soup

Pour the chicken stock into a large pan over a medium-high heat. Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil. Season with a little salt and white pepper. Mix well and bring it to a simmer.


Step 3: Add the chicken
Once the soup begins to simmer, add the chicken pieces. Stir and bring back to a simmer. Cook for 5 minutes.

Step 4: Add the noodles

After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.

Finally add the spring onions and stir again.

Step 5: Serve
Just before serving pour in the lime juice. Ladle some of the noodles into a soup bowl and cover with the soup. To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.


Enjoy!!





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a scottish sweet rather like fudge

Plain Tablet

Ingredients

14 fl.oz/420 ml tin condensed milk (swirl round a wee bit of hot water in tin to get it all out)
2 lb/1kg sugar
9 oz/270g butter

Method

• Place all the ingredients in a large pan and bring to the boil.
  
• Reduce the heat
  
• Simmer gently for 30 - 40 minutes, stirring occasionally.
  
• As it starts to darken, stir continuously, ensuring it doesn't stick to the bottom of the pan
  
• When it is a dark caramel colour remove from the heat and whisk hard (preferably with an electric whisk)
  
• Keep whisking until the mixture cools and begins to thicken.
  
• Pour mixture into a baking tray (around 9" x 12")
  
• Leave to set for around 10 minutes
  
• Cut into squares
  
• Leave to harden and remove from the tray
  

As I said earlier, there are a number of different variations on tablet.

Other Scottish Tablet Recipes

You could make:-

• Vanilla Tablet - by adding in a few drops of vanilla essence.
  
• Walnut Tablet - by adding 1 tbs. of finely chopped walnuts.
  
• Ginger Tablet - by adding 1 tbs finely chopped root ginger.
  
• Cherry Tablet - by adding 1 tbs of finely chopped glace cherries.
  

my favourite cheesecake to make and eat yummy

The smooth, creamy liqueur gives this celebration cheesecake the wow factor. Top with grated chocolate and a dusting of cocoa.

Ingredients

• 
  100g/3½oz butter
  
• 
  250g/8¾oz digestive biscuits, crushed
  
• 
  600g/1lb 5oz Philadelphia cream cheese
  
• 
  1 mini shot of Baileys
  
• 
  100ml/3½oz icing sugar
  
• 
  300ml/10½oz double cream, whipped
  
• 
  100g/3½oz grated chocolate
  

To garnish

• 
  200ml/7¼oz double cream, whipped
  
• 
  cocoa powder, to dust
  

Preparation method

1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
   
2. Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
   
3. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
   
4. Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.
   

try using chocolate hobnobs instead of digestive biscuits xxx

that looks and sounds lush thistle, lucky for you i dont know where you live cos im after a slice of that!!!! yummy xxxx

next time i make one will save you a slice xxxxx

oooooo now that really is good news xx

I just had to add the old classic, didn't I?

Guernsey Bean Jar Recipe

Ingredients

Approx 500g of dried Haricot Beans, or a combination of dried Haricot and Butter Beans.
1 decent sized pork hock with fat on and bone in, (you can also use a pigs trotter instead).
1 beef shin with bone in. (optional)
Two or three average sized carrots.
Salt + Pepper
Water enough to cover contents of casserole dish or slow cooker completely.
Water for soaking dried beans in overnight.
Some beef or pork stock (optional and not really necessary).
One or two large onions depending on size of your crock pot or dish.
A teaspoon of mixed herbs.
A French Stick loaf to eat it with.

Method

1) First cover your dried beans in cold water in a pan and soak for 24 hours.
2) Day two, place some of the soaked beans into the bottom of your casserole dish.
3) Dice up your carrots and onions into relatively small pieces.
4) Add some of the diced vegetables to the beans already in your dish.
5) Place both the pork hock and the beef shin on top of the bean and veg mixture.
6) Add the rest of your vegetables and beans on and around the meat in the dish.
7) Add your teaspoon of mixed herbs, (or more according to taste).
8) Add approx a teaspoon of pepper, (or more according to taste).
9) Cover the contents of your casserole with water, (and stock according to your preferences).
10) Do not add the salt until the last hour or so of cooking time or your beans may stay too firm.
11) Depending on which method of cooking you have chosen either bring to the boil on a high heat either in the slow cooker or in your oven, before turning the heat right down to very low.
12) Allow to cook for an absolute minimum of 10 hours, although I prefer to leave mine cooking for near on 24 hours. Every now and again check the dish to make sure the contents are still covered with liquid and top up if necessary.
13) Remove the meat carefully from the dish and then remove the fat and the bones and discard before returning the meat in small shreds or pieces to your casserole dish.
14) Now is the time to add your salt (according to taste), and top up the water for the last time if necessary.
15) Return your casserole to the oven or the slow cooker and leave on for a further hour.
16) If the bean jar seems too watery, then you can use cornflour mixed with cold water to form a runny paste, and add it to the bean jar before reheating gently on the stove, constantly stirring until the mixture boils and thickens up. Next time, remember to reduce the liquid used at the start, although the cornflour and water paste will not affect the flavour of this gorgeous meal.
17) Butter slices of your french bread stick and serve the Guernsey Bean Jar in soup bowls or deep dishes along with a spoon and several slices of the bread.

You will find this recipe is mouthwateringly moreish, and if you fail to empty the casserole dish on the day it is ready, it tastes even better on day two. My only warning, beware of a 'windy' time afterwards due to the beans, and don't worry if your friends avoid you for a day or so after eating it because of this side effect, they will soon be converts themselves if you give them a taste of your Bean Jar to try too.

Courtesy of: -http://hubpages.com/hub/Delicious-Traditional-Guernsey-Bean-Jar-Recipe where you will find many other delicious recipes.


Do you have a better recipe? Perhaps your mums or grannies that has been handed down and you still use? If so, please share with us...

Dark chocolate chilli tarts

Can't decide which pudding recipe to choose? Easy - mix and match from the ones we have!

Dark chocolate chilli tarts
Serves: 6
Find mini fluted fairy cake tins at www.squires-shop.com

Prep: 10 mins

Total time: 1 hr, including chilling

Get ahead: Make a day ahead; chill. Serve at room temperature

Ingredients:

Plain flour, to dust
175g ready-made dessert pastry
75g dark chocolate, broken into pieces
25g white chocolate, broken into pieces
100ml condensed milk
A pinch of dried crushedchilli flakes

Method:

Preheat the oven to 190°C, fan 170°C, gas 5. Lightly dust a clean work surface with flour and roll out the pastry
until 3mm thick. Cut out six 8cm circles to line six 6cm fluted fairy cake tins or a six-hole fairy cake tin.
Line each pastry case with nonstick baking paper and ceramic baking beans or dried rice; bake for 15 minutes.
Remove the paper and beans and bake for 5 minutes until the pastry is lightly golden and cooked through. Leave
to cool in the tins.
Melt the dark chocolate in a bowl over a pan of barely simmering water, remove from the heat and melt the white
chocolate in another bowl.
Stir the condensed milk into the dark chocolate and spoon into the cases (lightly shake to level the tops). Drizzle each with a little white chocolate and use a skewer to get a marbled effect. Sprinkle with a few chilli flakes and chill to set. Serve at room temperature.
Nutritional information: 304cals; 16g fat (9g sat fat); 35g carbs; 23g total sugars; 0.4g salt

Buy the ingredients online from Sainsbury's

For more great ideas with food, visit the MSN Sainsbury's Food & Drink recipes and cooking section

From: Sainsbury's Magazine


Sound good! Do you have a better Chocolate desert recipe?


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