Inspired by BennyBoy65 who brought the idea back to the surface, after previous threads had been popular... but in time had disappeared without being stickied. So I thought it would be a good idea to expand on the idea, by updating the front page with links to each person's recipe and the Wiki page.
Another big thanks to Roger_Kirk for setting up the Wiki and adding a lot of the recipies.
In time this page will be updated with all the links to the individual recipies, but please realise this takes time But will be done ASAP. But feel free to keep posting
Involving the TSR Wiki
Not to undermine the TSR wiki and it's food section, by posting your recipies here, you or I (if you don't want to) can then copy and paste them into the Wiki's section of the Recipe Book.
Other TSR users can then add to or suggest ways in which to make the recipe better by using the Wiki's simple editing tool. A link to the each Wiki page will be given on this page.
No official format to the book. Just make sure all the recipies include all the info required.
Current Recipes, grouped by type
(once more posts have been made, more will be added).
-In bowl, combine flour, baking powder, baking soda, salt.
-In separate bowl, using electric mixer, beat butter, shortening and sugar
-Beat in eggs 1 at a time. Add orange rind. Fold in strawberries and yogurt.
-Gradually pour flour mixture into creamed mixture until well combined.
-Spoon butter into greased 9-in (3L) tube pan. Bake in 350F (180C) oven
60-70 minutes or until toothpick inserted comes out clean.
-Let stand in pan on wire rack until completely cool.
-whip cream, gradually beating in icing sugar and vanilla.
-Cover cake with frosting.
-Spread over top of cake or individual servings.
-If desired, garnish with strawberries.
This recipe is also known as ‘Death by Chocolate’, if it is topped with chocolate ice cream and lashings of whipped cream. FOR THE CAKE
125 g (4 oz) butter
225 g (8 oz) dark soft brown sugar
142 ml (¼ pint) soured cream
175 g (6 oz) plain flour
5 ml (1 tsp) baking powder
2.5 ml (½ tsp) bicarbonate of soda
50 g (2 oz) Cadbury Bournville cocoa
FOR THE FILLING
40 ml (2 Tbs) Cadbury Bournville cocoa
125 g (4 oz) butter
150 g (5 oz) icing sugar, sieved
FOR THE FROSTING
200 g bar of Cadbury Bournville chocolate
40 ml (2 Tbs) Cadbury Bournville cocoa
142 ml (¼ pint) double cream
Two 20 cm (8-inch), shallow cake tins, greased and base-lined
For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.
Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.
For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.
Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.
garlic bread....really easy and cheaper than the frozen one
1 large French loaf
175g butter, softened
2 cloves garlic, crushed
15ml spoon chopped parsley
salt and freshly ground black pepper
Make diagonal cuts three quarters of the way through the French loaf. mix the butter, garlic, parsley, and salt and pepper to taste until thoroughly mixed. Spread between slices and any remaining butter over the top.
Wrap in foil and bake in a hot oven, 200°C, 400°F, Gas Mark 6, for 10 minutes. take off foil and cook for a further 5 to 10 minutes, until crisp. cut through each slice and serve hot.
4 chicken breasts/thighs
potatoes - cut into chunks
carrots - cut into chunks
chicken oxo cube
brown chicken, add veggies, add chicken stock cube, cover with water - just covering veggies n chicken, cook until carrots are soft (these take longest so by then everything else will be cooked), make a large mug of gravy...quite thick and add to pan, add cornflour to thicken (mix according to pack instructions - need about half a cup full), salt n pepper to taste! SERVE HOTTT
SOFTEN BUTTTER ADD SUGAR AND THEN MIX LIKE MAD!! ADD EGGS INDIVIDUALLY AND MIX LIKE MAD ADD VANILLA EXTRACT ADD FLOUR AND THEN MIX LIKE MAD THEN SHOVE IT IN THE OVEN AND TAKE IT OUT WHEN YOU IT'S READY......(TAKES ABOUT 20-30 MINS!)
P.S......USING A FOOD PROCESSOR SAVES ALL THE MIXING LIKE MAD AND GIVES THE SAME RESULT!
fish (smoked haddock is good, but can be anything)
water and OJ
put the rice in the pan, add a mixture of OJ and water. You should have 1/3 rice to 2/3 liquid.
add the fish
put pan on hob
switch on / light hob
allow to simmer until all liquid is absorbed (about 10-15mins) but not until it is stook to the pan.
aubergine bake you need an oven for this one
1 medium aubergine or several small ones
sliced tomato or tin of chopped tomatoes
cheese - grated cheddar or sliced motzorella or whatever
heat the oven
slice the aubergine(s) legnthways,put on an ovenproof tray, or in a pyrex dish, sprinkle with salt and pepper and dried mixed herbs if you have them
cover with sliced tomato or chopped tomato
sprinkle top with cheese
bake for about 15 mins, until cheese is bubling