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Guzzi

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September-21-2011-22-10-48-www.commitcri

 

I decide the other day that it would be really handy to have somewhere to keep all the recipes that I've made that I'd like to eat again.  So I got a folder and some poly pockets, and shoved all the recipes I'd printed off into it.  Then it occurred to me.... What about the ones I haven't printed, or the ones I've made up myself?  

 

20140318-ta-dah.jpg

 

I now have somewhere I can keep them online, with the bonus that I can rate them on how good they were, how easy they were to make, if I changed/would change anything about them etc.  I can also stick recipe ideas in here to keep for later.  Yaaay!

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First up is the Flash Fried Courgettes that we made last night to accompany our steak.  Now Colin is not a vegetable lover by any stretch of the imagination, so if he says "that was good" about a vegetable then you're damn right I'm keep that recipe and making it again.

 

 

Quote

Ingredients

Method

 

Slice the courgettes in a food processor, using the fine disc, and pat dry on a clean tea towel. Toss the slices in a plastic bag with the flour, well seasoned. Heat the olive oil in a large frying pan with the rosemary, discarding the herb when the oli is hot, and add 1⁄4 of the courgettes. Fry the courgettes in batches on medium high heat for 2-3 minutes until light golden. Drain on kitchen paper, serve hot

 

Serves 4

 

Since there's only 2 of us (and I only had half a courgette in the fridge) I only used half a courgette, I have no idea what that weighed, and I just sliced mine relatively thinly.  I put 2 teaspoons of flour into the bag but that was waaaaaaay too much and I had to try and shake the excess out into the bin.  Rather than heat a sprig of rosemary in the oil (who has time for that?) I used chilli infused oil and added a shake of garlic granules into the bag with the flour.

 

I also used far too much oil and my pan wasn't quite hot enough so the first batch weren't as crispy as the second batch.  I felt they needed salt so I added some to them on the plate.

 

Rating

Very easy to make and really tasty!

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Another recipe that would be handy to have in here is the Kale, Feta and Filo pie that I love.

 

 

5554da0bcab6523014af54ced8cf1ef1.jpg

 

 

 

Quote

Ingredients

  • 500g pack kale
  • 50g pine nuts, toasted
  • 200g packs feta, crumbled
  • 150g cherry tomatoes, halved
  • ½ tsp ground nutmeg
  • 2-3 tbsp cold pressed rapeseed oil
  • 270g pack Jus-Rol filo pastry

Nutrition Info

  • 514 Calories (kcal)

  • 7.9 Sugar

  • 28.7 Fat

  • 2 (of which saturated fat)

Instructions

  1. Preheat the oven to 200oC, gas mark 6. Grease an ovenproof serving dish with oil.
  2. Cook the kale in boiling water for 8 minutes, drain. Mix in the pine nuts, feta, tomatoes, nutmeg and seasoning.
  3. Brush oil over 2 sheets of filo pastry and loosely place in the bottom of the dish, spoon over half the kale mixture. Repeat with 2 more sheets of filo and remaining kale.
  4. Cooks tip:
  5. Add a pinch of dried chilli flakes for a little kick. Serve with roasted vine-on cherry tomatoes.

 

 

I always use more filo than the recipe suggests and it tastes better for it.  Plus, who wants to waste a whole pack of filo?  There's 8 sheets in a pack, use them I say!  Also, this always takes longer than the recipe suggests.  Not longer in the oven, that bit's right, but it's a little bit of a faff so give yourself extra time for the prep.

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Another recipe from that website (http://www.discoverkale.co.uk) that I really like is Braised Kale with Celeriac and Chestnuts

 

Kale_Celeriac_-Chestnuts_feature.jpg

 

It looks NOTHING like this pic when it's cooked, lol!  But it is really tasty and quick to make. :D  It's supposed to be a meal in it's own right, but it goes really well as a side with some sausages or other meat too.  Just remember to reduce the quantities if you're not eating it as a main course.

 

Ingredients

  • 200g pack kale
  • 1 carrot, sliced (125g)
  • 300g celeriac, coarsely grated
  • 100g chestnuts, halved
  • 1 sprig rosemary
  • 400ml hot vegetable stock
  • 1 tbsp cranberry sauce

Nutrition Info

  • 222 Calories (Kcals)

  • 14.4 Sugar (g)

  • 3.7 Fat (g)

  • 0.5 Of which saturated fat (g)

  • 1.1 Salt (g)

Instructions

  1. Place all the ingredients in a large saucepan, cover and bring to the boil, simmer for 8-10 minutes until tender, season.
  2. Cooks Tip:
  3. Try using parsnips instead of celeriac, or pan frying diced chicken before adding the vegetables for a non-vegetarian option.

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We had these tonight, they were super easy to make and tasted surprisingly good.  Colin, who is a veggie hater, ate  half a head of cauliflower and even said "you can make that again" which is praise indeed!  The recipe comes from the Thug Kitchen - Eat Like You Give A Fuck cookbook, so it's completely vegan and there was dipping sauce left over so we might even have flash fried courgettes tomorrow to finish it off. :) 

 

Ingredients
2 medium heads cauliflower(about 2 pounds)
1⁄2 cup flour 
1⁄2 cup water

 

Hot Sauce
2 teaspoons oil
1⁄2 to 2⁄3 cup Sriracha or similar style hot sauce
1⁄4 cup rice vinegar
1⁄2 teaspoon soy sauce or tamari

 

Peanut Dipping Sauce
1⁄4 cup warm water
1⁄4 cup plus 2 tablespoons creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons lime juice
2 teaspoons minced fresh ginger
1 teaspoon soy sauce or tamari
1 teaspoon maple syrup or agave syrup


1 cucumber, cut into finger-long sticks

 

Directions
1. Crank your oven to 450°F. Lightly grease a rimmed baking sheet. Chop up your cauliflower into little trees no bigger than your thumb.

 

2. Whisk together the flour and water in a big bowl until a batter forms with no chunks. Did you already fuck up and it’s all chunky? Start that shit over again. Toss in the cauliflower and mix it around until all the pieces look a little coated. Spread the cauliflower out on the baking sheet and roast for 15 minutes. Mix those fuckers around
halfway through roasting so all the sides get a little love.

 

3. Make the hot sauce. In a small saucepan, mix the oil, Sriracha, vinegar, and soy sauce. Heat that over a low heat until the sauce is warm but not bubbling. Turn off the heat and leave it alone.

 

4. Now it’s time for the peanut dipping sauce. In a medium glass, whisk together the water and peanut butter until it looks all creamy. Add all the other ingredients and keep stirring until everything is incorporated. Stick that in the fridge until it’s go time.

 

5. After 15 minutes in the oven, dump the cauliflower back in a big bowl and toss it with the hot sauce mixture from the stovetop. Make sure everything is coated. Drop those motherfuckers back on the baking sheet, leaving the extra sauce in the bowl, and roast for
another 3 minutes just so everything is warm and delicious.

 

6. Serve hot or at room temperature with the cucumber sticks and peanut dipping sauce on the side

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Also, Colin's mum keeps telling me her sponge recipe so I thought I'd write it down somewhere.  This is probably enough to make 3 sponge cakes, you adjust the mix accordingly.

 

Sponge Cake

1lb self raising flour

1lb caster sugar

1lb soft margarine 

8 eggs beaten

3tsp vanilla essence

 

1.  Pre-heat your oven to 170'C (conventional oven) or 160'C (fan oven)

2.  Beat the margarine and sugar together until light and creamy.

3.  Add the beaten egg a little at a time, adding a little flour towards the end if needed.

4.  Fold in the flour using a metal spoon

5.  Grease and flour your sandwich tins

6.  Pour your mix into the tins and bake for 20 mins, or until golden brown and the cake springs back when pressed, or until a skewer inserted into the middle comes out clean.

7.  Turn cakes out of tins and leave to cool on a baking rack

8.  Decorate

9.  Eat  :D 

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OMG!  This recipe for an egg free banana and chocolate cake is

AWESOME!  

 

Ingredients 
Makes: 1 loaf cake

  • 3 medium bananas
  • 115g caster sugar
  • 60g melted butter
  • 180g self raising flour
  • 1/2 teaspoon baking powder
  • 100g chocolate chips, fudge or walnuts, or all of them!
 

Method

  • Mash the bananas completely with a fork and add the sugar. Mix well.
  • Add the melted butter. Mix well. The mix does not have to be completely even.
  • Add the flour and baking powder. Mix well.
  • Add the chocolate chips (or any of the other optional ingredients).
  • Pour into the a greased loaf tin (or in individual cupcake cups).
  • Bake in pre-heated oven (180 C / Gas 4) for about 30 to 40 minutes. If the centre of the cake is not done but you are happy with the colour on top of the cake, leave in oven for an extra 10 minutes but cover with tin foil.
  • Take out of oven and leave to cool at least 30 minutes. Eat warm!

You can also sway 20g of flour for cocoa powder for a more chocolatey cake. 

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Haven’t made these yet, but I have bought all the ingredients so they are on the cards for later this week!

 

Savoury Sweet Potato Muffins

 

Ingredients

600g sweet potatoes
4 spring onions
2 red chillies
100g crumbled feta cheese
6 large eggs
40g grated vegetarian hard cheese or Parmesan
300g wholemeal self-raising flour
2 tbsp mixed seeds
 

  • Prepare the sweet potato

    Preheat the oven to gas 6, 200°C, fan 180°C. Line a 12-hole muffin tin with muffin cases. Peel 600g sweet potatoes and coarsely grate into a large bowl.

     

    TescoWinter40-MuffinsStep1-f515d187-a633-4053-a495-42469dc285ff-0-4370x2913.jpg
  • Add feta, chilli and spring onions

    Trim and slice 4 spring onions and 1 red chilli and add to the bowl along with 100g crumbled feta cheese.

     

    TescoWinter40-MuffinsStep2-691e558b-2f80-49a9-adf1-347b5e4e75ee-0-4370x2913.jpg
  • Mix in eggs and cheese

    Mix in 6 large eggs and 20g grated vegetarian hard cheese or Parmesan.

     

    TescoWinter40-MuffinsStep3B-f00136d7-f6a7-407a-a8e6-75295b235765-0-4370x2913.jpg
  • Add flour

    Sift over 300g wholemeal self-raising flour and mix well.

     

    TescoWinter40-MuffinsStep4-0c0326cc-50eb-4fac-89ad-4fec967aa4da-0-4370x2913.jpg
  • Divide the mixture

    Divide the mixture evenly between the 12 muffin cases. Slice 1 more red chilli and sprinkle a few slices on top of each muffin. Sprinkle another 20g grated vegetarian hard cheese or Parmesan and 2 tbsp mixed seeds over the muffins.

     

    TescoWinter40-MuffinsStep5-7fbfb248-be65-484f-9895-c7880197a5bf-0-4016x2677.jpg
  • Bake and serve

     

    Bake for 40 minutes or until a skewer comes out clean when inserted into a muffin. Remove from the oven and serve warm. Enjoy!

     

    TescoWinter40-MuffinsFinal1A-a785ac33-f6

    Calories 230 (12%), sugar 3.4g (4%), fat 8.1g (12%), saturates 3g (15%), salt 0.69g (12%), based on 12 servings.


     

 

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Baked sweet potato with spiced chickpeas recipe
 

Ingredients

  • 2 medium sweet potatoes (about 250g each), halved lengthways
  • 1 tbsp olive oil
  • 400g tin chickpeas, drained, rinsed and patted dry
  • 1 tsp smoked paprika
  • 1 large garlic clove, crushed
  • 1 small red onion, finely sliced
  • 75g spinach
  • 150g 0% fat Greek-style yogurt
  • 2 tsp Harissa paste

 

  • Preheat the oven to gas 6, 200°C, fan 180°C. Rub the sweet potato halves with 1 tsp oil. Place, cut-side down, at one end of a lined baking tray and bake for 10 mins.

 

  • Meanwhile, in a bowl, mix the chickpeas with 1 tsp oil, the paprika and garlic. Tip onto the other end of the baking tray and roast for 25 mins alongside the sweet potatoes, stirring the chickpeas halfway through cooking.

 

  • Heat the remaining 1 tsp oil in a frying pan and soften the red onion over a low heat for 5 mins. Add the spinach and 1 tbsp water and stir-fry for 1 min more until the spinach has wilted. Stir in the roasted chickpeas.

 

  • Mix the yogurt with the harissa in a small bowl.

 

  • Serve 2 sweet potato halves per person, topped with spoonfuls of the spiced chickpeas and spinach, and the harissa yogurt. If taking to work to eat, reheat the sweet potato in the microwave on medium until hot throughout, then serve with the chickpea mix and harissa yogurt.

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This is something I have to try!!!

 

BUTTERNUT SQUASH PANCAKES

This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a great, healthy snack!

This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a great, healthy snack!

  • Author:Lindsay
  •  
  • Prep Time: 5 min
  • Cook Time:15 min
  •  
  • Total Time:20 minutes
  • Yield: Makes 8pancakes 1x
SCALE 1X2X3X

INGREDIENTS

  • 1 cup mashed roasted butternut squash
  • 2 egg
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2/3 cup white whole wheat flour

INSTRUCTIONS

Option 1: Add all ingredients to a blender and blend until smooth.

Option 2: Combine squash, eggs and vanilla in a small bowl and mix well. 

Add baking powder, cinnamon and flour and stir until just combined. 

Scoop onto a greased griddle or pan. Flip when bubbly. 

NOTES

You don’t need a blender for these but it definitely makes a smoother batter. 

If you’re not using a blender, be sure your squash is very well roasted and soft and mash well before starting!

I found that smaller pancakes work much better than larger ones for this recipe.

 

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Winter Squash and Spinach Lasagna

 
 
 
Family Style Recipes Winter Squash and Spinach Lasagna
DANIELLE OCCHIOGROSSO
 

Here's proof that cooking with frozen veggies can be as luxurious as the fresh stuff — especially if cheese is involved.

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YIELDS: servings
PREP TIME: hours 10 mins
TOTAL TIME: hours 55 mins
Ingredients
 
10-ounce container low sodium cottage cheese
10-ounce package frozen leaf spinach, thawed and squeezed of excess moisture
3 oz. part skim mozzarella, coarsely grated (about ¾ c)
4 tbsp. grated pecorino
1/8 tsp. freshly grated nutmeg
10-ounce package frozen squash puree, thawed
no-boil lasagna noodles
1/2 c. crème fraiche
1 tbsp. water
salt
pepper
Directions
 
  1. Heat oven to 425F. In a food processor, puree the cottage cheese and spinach until smooth. Transfer to a bowl and fold in 1/2 cup mozzarella, 2 tablespoons pecorino, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. 
  2. Spread 1/2 cup squash on the bottom of an 8-inch square baking dish. Top with 2 noodles and spread a third (about 1/4 cup) of the remaining squash over the top. Dollop with a third (about 3/4 cup) of the cottage cheese mixture; repeat twice. 
  3. Place the remaining 2 noodles on top. In a small bowl, combine the crème fraiche and water and spread over the top of the noodles. Sprinkle with the remaining 1/4 cup mozzarella and 2 tablespoons pecorino.
  4. Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes. Broil 2 minutes.

Nutritional information (per serving):About 460 calories, 19.5 g fat (11.5 g saturated), 26 g protein, 585 mg sodium, 45 g carbohydrates, 5 g fiber.

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This recipe is a favourite of mine, although I usually make a couple of adjustments.  I find that using one can of tomatoes and 500ml of stock makes it quite watery so I usually (A) blitz the tomatoes in a food processor to make it thicker and/or (B) swap some of the stock for passata.  I usually use squash instead of pumpkin, and roast it instead of boiling it because it gives it a firmer texture.  I also add a breadcrumb topping before it goes in the oven. 

 

Sausage, pumpkin and sage casserole

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Sausage, pumpkin and sage casserole

Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 4

This comforting sausage and pumpkin casserole is the perfect Bonfire night recipe to warm you up on a sparkling night.

 
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Ingredients

Method

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

  2. Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over.

  3. Add the remaining butter, onion and shallots and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for a further three minutes, stirring well.

  4. Add the pumpkin and stir the mixture until well combined. Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated.

  5. Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper. 

  6. Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender.

  7. To serve, ladle the casserole into two large bowl and sprinkle with the flatleaf parsley.

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This is a fantastic recipe that I used to have saved on my phone, I'm gonna stick it here for safekeeping.  

 

A Vietnamese-style shredded chicken salad

lefotver chicken - vietnamese roast chicken salad 

 

Serves 4

Ingredients:

2 tbsp sugar (I used light brown)
1 tbsp rice wine or white wine vinegar
3 tbsp fresh lime juice
2-3 tbsp fish sauce
1 tbsp vegetable oil (or 2 tsp sesame oil)
2 birdseye chillies
3 garlic cloves, very finely chopped
1 shallot, very finely sliced
leftover roast chicken
shredded vegetables, including cabbage, carrots and cucumber
2 tbsp chopped mint and coriander.

 

Combine the sugar, rice wine vinegar, lime juice, fish sauce and vegetable oil. Stir well so that the sugar dissolves. De-seed (unless you like a lot of heat) and finely chop the chillies. Add the chilli and garlic to the liquid. Combine the onion, chicken and shredded vegetables together with the chopped herbs. Drizzle over the dressing and toss lightly.

 

Tip: Beef it up, so to speak, with cooked rice cellophane noodles.

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I need to store @insanity‘s pineapple chilli here too, because holy crap that stuff is good!

 

Spicy Pineapple Chili

 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
 
Servings: 8
Author: George Bryant

Ingredients

  • 1 pound bacon cut into thin strips
  • 2 medium onions diced
  • 2 bell peppers diced
  • 2 jalapeños diced (seeds optional)
  • 4 cloves fresh garlic minced
  • 2 pounds grass fed ground beef
  • 1/4 cup chili powder
  • 2 teaspoons ground cumin
  • red pepper flakes optional
  • sea salt to taste
  • black pepper to taste
  • 1 20-ounce can of diced pineapple
  • 1 15-ounce can of tomato sauce
  • 1 14-ounce can of fire roasted diced tomatoes

Instructions

  • Preheat a large Stock Pot or Dutch Ovenover medium heat (You can do this in the Crock Pot as well, see notes below)
  • Brown your thin strips of bacon in your pan
  • Add in your onions, peppers, jalapeños, and garlic and continue to cook, stirring often for 5 minutes or until your onions become translucent
  • Now add in your Grass fed Ground Beef, chili powder, and cumin and stir until your ground beef is cooked through
  • Add in all your remaining ingredients, stir well, and increase heat until your chili comes to a boil
  • Once boiling, reduce the heat to low, cover, and simmer for 45 Minutes

Notes

For the crockpot: 1. Brown your bacon in a saute pan and then place in your crockpot 2. Saute your ground beef in the bacon fat until cooked through and then add to your crockpot with all the remaining ingredients 3. Cook on low for 4-6 hours and Enjoy
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