[Grimm Ghost]

• Got a recipe you want to share? Post it here.
• Need a recipe? Ask for it here.

[Mr Retro]

I made this 'Lucky Lime Pie' for the neighbo(u)rs and they loved it. You actually make 2 pies with this recipe so make sure you have 2 pie shells. It was really simple. The measurements are in 'American' however.

* 1 (12 ounce) can frozen limeade
* 1 (14 ounce) can of sweetened condensed milk
* 1 cup sour cream
* 1 (9 ounce) container Whipped topping
* green food coloring
* 2 ready made graham cracker crusts
* 2 limes, sliced

Directions;
1. Mix together the limeade and condensed milk.
2. Add the sour cream and whipped topping. Stir until smooth.
3. Stir in several drops of green food coloring to make mixture green.
4. Pour half the mixture in each pie crust.
5. Arrange 4 slices of lime on each pie in the shape of a four leaf clover,
using a small piece of peel for the stem.
6. Freeze for 4 hours until firm and ready to serve. Let sit at room
temperature for a few minutes before serving. Makes 2 pies.

[Florida_Gurl]

Here's the one I was talking about. Quite tasty.

Polynesian Sunshine Pie

Prep: 15 min Chill: 1 hr Makes: 9-in pie

1 can (15oz) Mandrin Oranges, drained
1 graham cracker crust (6oz)
1 banana, sliced
6 oz. cream cheese, softened
1 tsp. vanilla extract
1 tub (8oz) frozen non-dairy whipped topping, thawed
2/3 cup flake coconut, toasted, divided
1 can (15.25 oz) Tropical Friut Salad, drained
1/3 cup apricot jam, melted

Drain: Oranges, reserve 2 tbsp syrup. Place half of the oranges in the bottom of the crust. Top with half of hte banana slices; set aside

Beat: cream cheese, reserved syrup and vanilla until well blended. Gently stir in whipped topping. Stir in 1/3 cup coconut. spread mixture over friut in crust. Refridgerate at least 1 hour.

Arrange: tropical fruit salad, banana slices, and remaining Mandarin oranges over filling. Drizzle jam over friut. Sprinkle remaining coconut over pie.


I got it off the wrapper of a Dole Tropical Friut Salad can, so all the fruit is reccomended as Dole (go figure). I'm also not crazy about coconut in things, so I just sprinkled some of the coconut on top. I'm sure fresh fruit would work fine too.

[Grimm Ghost]

Thank you, Florie. Looks Great!


Your's too, Tom.

[bll]

This is my "Oh My God I have to feed HOW many teenagers??' dinner:

Before leaving for work chuck a semi frozen 2 pound chuck roast into an oven proof covered dutch oven with 3 peeled cloves of garlic, a quartered onion, a tablespoon of Herbs de Provance or whatever Garnee you have on hand. Pop into oven at a #2 or about 300 degrees.

Make sure hubby picks up kids. Race home from work an hour before said kids descend like 10 year locust. Open a bag of baby carrots and dump into pot, add 2 tins of drained new potatoes and 2-3 stalks finely chopped celery. Pop back into oven raising to #5/425 degrees. Quickly throw together some corn meal muffins and pop into upper rack in oven 15 minutes before dinner is to be served.

Carve the meat thinly and place on platter, covered; if need be finish cooking vegs in pan on stove, but keep vegs warm. Make pan gravy using 1 tbls butter,2tbls flour, cook until flour is browned and add pan drippings, a splash of Pinot Noir, a half cup of scalded cream and a good two shakes of Lea & Perrins. Bubble, until thickeming, stirring constantlly.
Put the vegs on the edges of the meat platter, put the gravy in a boat and the muffins in a heated basket.

Serve yourself first and let the rest of the lot have at it. There won't be leftovers if you've more than 4 16 year olds :roll:

NOTE: If you find yourself with more than 6 people at the table, dice the meat, boil noodles and rice the tatties. Combine vegs, noodles, meat and gravy and serve as a pasta based stew.

[LollyB]

This is the single-person-had-a-hard-day at work dinner:

Before leaving for work, dump 3 lbs of pre-cut stew meat into crock pot with 6 cubed potatoes (skins on), 6 carrots, 2 onions, a couple of celery stalks, and 1 cup water mixed with an envelope of Lawry's meatloaf seasoning. Don't get fancy cutting the veggies into uniform cubes or pretty shapes, just throw it all in the crockpot, turn on low and go to work. It makes no difference whether it cooks for 9 hours or 12.

When you get home the whole house will smell wonderful and you can tuck into this with a little bread and butter.

(Works better in the wintertime when you feel like putting on your jammies at 7 p.m.)

[litholad]

This won the 1979 Chiggerfest Chili Cook-Off in Austin.

4 lbs chili meat (beef, venison, elk) rough cut
2 cans of tomato puree
4 cans of water or stock (use tomato cans)
1 large onion, finely chopped
5 cloves of garlic, finely chopped
2 TBL paparika
5 TBL chili powder
6 TBL powdered comino
3 TBL whole comino
1 TBL cayenne
2 TBL powdered chipotle
1 TBL ground oregano
Masa and water to thicken

Saute meat until gray, add onions and garlic and cook until clear. Add all the remaining ingredients except the masa and cook for 1 1/2 hours, uncovered. Add water or stock as needed.
Just before serving, add masa mixed with water to thicken.

Serve topped with shredded cheddar cheese and creama mexicana or sour cream.

[Jonski]

Elaichi Gosht
(Cardamom and black pepper lamb)

1 kg lamb (or mutton if you can get it) on or off the bone
A few bones if off the bone
1 cup thick natural yogurt

38 to 40 green cardamoms
2 tsps freshly ground black pepper

1/2 cup oil (or equivalent amount of ghee)

1 tsp turmeric powder
1 tsp chilli powder (if you are using a vicious brand like Natco or East End, reduce this a bit)
2-1/2 tsps coriander powder

3 medium tomatoes (sourish variety), finely chopped

Salt to taste

The secret of success with this dish lies in making sure that the meat and spices are
fried for a full 10 minutes without allowing the spices to burn.
Therefore it is essential to keep the heat low and use the recommended amount of oil.

Wash the meat in warm water.

Whisk the yogurt with a fork in a bowl.

Grind the whole green cardamoms in a blender with a little water,
or dry in a grinder and then mix with a little water to make a paste.

Heat the oil in a cooking pot.

Add the cardamom paste and the pepper and fry over a low heat for 2-3 minutes.
Add the meat, bones, turmeric, chilli and coriander powders and saute for 10 minutes,
stirring all the time to prevent the mixture from sticking to the bottom of the pot,
adding water if necessary.

Lower the flame and add the yogurt, tomatoes and salt to taste and continue to sauté for a further 5 minutes.

Add some water, cover the pot and leave to simmer over a low heat until the meat is tender,
1 hour minimum, topping up with water if you think it looks dry, it shouldn't though.

When ready, remove the bones before serving with chapatti or nan bread.

[wakeyboy]

Sounds lovely Jon :razz: . Might try that at some point.



This is what I sometimes make, its a variation of the bread and butter pudding:


Units in Metric and Imperial:

500ml/16½fl oz milk
500ml/16½ fl oz double cream
3 whole eggs
5 egg yolks
200g/7oz caster sugar
4 all butter croissants
25g/1oz sultanas
175g/6oz white chocolate, grated
3 tbsp whisky
icing sugar



Method

1. Preheat oven to 200C/400F/Gas 6. Pour the milk and cream into a pan and gradually bring to the boil.
2. Place the eggs, yolks and sugar in a bowl and mix well. While the cream and milk are heating, slice the croissants and place in an ovenproof dish, slightly overlapping the pieces. Sprinkle with sultanas.
3. Once the cream and milk mixture has boiled, take off the heat. Add the egg mixture and chocolate and stir well. Set aside to allow the chocolate to melt, stirring occasionally. Add the whisky. Strain the mixture over the croissants, cover with foil and bake in the oven for 15-20 minutes, or until almost set.
4. Dust the pudding with icing sugar and place under a very hot grill to caramelize the top. Serve at room temperature with a scoop of good quality vanilla ice cream, or a splash of cream.

[Jonski]

Vindaloo
(Goan pork curry)

This is a proper Vindaloo, NOT the thing you get in restaurants that's just an excuse to
give you the hottest thing on the menu. You can make it as hot as you want, but ideally
it should be spicy not searing hot, therefore de-seed (or partly de-seed) the chillies.

And you will see that as always with Indian cookery, the hard work is in the spice
preparation, the actual cooking is dead easy.

750 gm pork, cubed

15-20 whole red chillies preferably Kashmiri type
(You CAN get away with using 3-1/2 tsps red chilli powder, but it's better with whole ones)

1 tsp cumin seeds
6 cloves
2-inch cinnamon stick
10 peppercorns
1-4 star anise
1 tsp poppy seeds
2 x 1/4-inch piece of ginger
6 plump garlic cloves
1 tbsp tamarind pulp
4 tsps vinegar (I use Cider vinegar as this is the closest I can get to Coconut vinegar)
1/3 cup oil
3 medium onions, finely chopped
Salt to taste
1/2 tsp jaggery to taste
15 curry leaves

Soak the chillies in a little water to soften. Then grind all the
spices including the chillies, ginger, garlic and tamarind with the
vinegar to make a smooth paste. Rub some of the spice mixture
into the meat and marinate overnight.
( The vinegar and oil act as preservatives, it keeps well too,
in fact it's better the day after cooking.)

Heat the oil in a cooking pot and fry the onions for about 15 minutes
until brown. Add the spice paste and fry for a further 5 minutes,
stirring continuously and adding 2 tbsps water if neccessary.

Add the meat and sauté in the spice mixture for 5 minutes.

Add 2 to 4 cups water and salt to taste and cook over a low heat until tender.

Stir in the curry leaves and simmer for 3-4 minutes and then serve with Basmati rice.

[Grimm Ghost]

Looks good, Jon. I Likes it spicy.


litholad, venison chili is the best.

[DaftDevonian]

Thanks, Jon.

I've just discovered that a variety store
near my Father's house carries Indian
products, so I imagine I'll be able to
buy most of the ingredients there.

I've always wanted to try curry, so I
bought a few frozen dishes from the
Indian store and they weren't half bad,
but not, I imagine as good as the real
thing.

[wakeyboy]

Some frozen curries can be ok, but some can be shit.


At a decent restaurant or home made its divine...

[LollyB]

I made this 'Lucky Lime Pie' for the neighbo(u)rs and they loved it. You actually make 2 pies with this recipe so make sure you have 2 pie shells. It was really simple. The measurements are in 'American' however.

* 1 (12 ounce) can frozen limeade
* 1 (14 ounce) can of sweetened condensed milk
* 1 cup sour cream
* 1 (9 ounce) container Whipped topping
* green food coloring
* 2 ready made graham cracker crusts
* 2 limes, sliced

Directions;
1. Mix together the limeade and condensed milk.
2. Add the sour cream and whipped topping. Stir until smooth.
3. Stir in several drops of green food coloring to make mixture green.
4. Pour half the mixture in each pie crust.
5. Arrange 4 slices of lime on each pie in the shape of a four leaf clover,
using a small piece of peel for the stem.
6. Freeze for 4 hours until firm and ready to serve. Let sit at room
temperature for a few minutes before serving. Makes 2 pies.

Will you marry me?

[Narnia]

~Chicken Enchiladas~

1 cup shredded cooked chicken
Salt
Pepper
1 jar salsa
3 corn tortillas
2 cups monterey Jack Cheese, grated
1 can black beans, drained and rinsed
1 tomato chopped
Sour cream

Preheat oven to 375 degrees. Season chicken with salt and pepper. Set aside. Pour salsa in bottom of baking dish and spread around. Fill 3 tortillas with cheese, beans, tomato and chicken. Roll up. Place in baking dish and top with more salsa and more cheese. Bake for 30 mintues or until bubbly. Serve with sour cream.

[ukus]

Thanks Narnia ...... I've some left over chicken from my roast today so shall try out your recipe tomorrow :smile:

[Narnia]

Thanks Narnia ...... I've some left over chicken from my roast today so shall try out your recipe tomorrow :smile:

Youre welcome. Its real easy to make and yummy. If you dont like black beans you can use a can of corn.

[ukus]

Actually I really like black beans..... but I shall have to use low fat sour cream so as not to spoil my girlish figure ........ :smile:

[Grimm Ghost]

Egg Foo Yung:

6 eggs, lightly beaten.

1 cup fresh bean sprouts.

1/4 cup minced scallions.

1/4 cup minced bamboo shoots or celery or shredded Chinese cabbage.

4 water chestnuts, minced.

1/3-1/2 cup slivered cooked ham or chickens or pork or minced shrimp.

1 teaspoon soy sauce.

2-3 tablespoons peanut oil (or other cooking oil).


Foo Yung Sauce:

1 cup chicken broth.

1 tablespoon soy sauce.

2 teaspoons sugar.

2 teaspoons vinegar.

1 tablespoon cornstarch.

2 tablespoons water.

4 servings. 50 minutes... 30 mins prep time.


1. Mix eggs, vegetables, meat and soy.

2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.

3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.

4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.

5. Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.

6. In a bowl, blend cornstarch and water.

7. Add to sauce and cook, stirring, until sauce bubbles and thickens.

8. Serve with hot Egg Foo Yung.

[diamond lil]

it sounds gorgeous, but finicky..and there is a good Chinese Takeaway 5 minutes walk away, so let's have some simple recipes..made from stuff everyone has in the cupboard.

[diamond lil]

tell you what, though..does anybody have a recipe for sesame prawn toast?

[Grimm Ghost]

tell you what, though..does anybody have a recipe for sesame prawn toast?

--------------------------------------------------------------------------------------
Sesame Prawn Toast

By Fiona Bray

Sesame Prawn Toast

· 25g/1oz pork fat · 125g/5oz peeled prawns · 1 egg white, lightly beaten · Salt and pepper · 3 teaspoons cornflour · 2 thin slices crustless white bread · 75g/3oz sesame seeds · Sunflower oil for deep frying

Mix together the pork fat, prawns, egg white, salt and pepper and cornflour. Spread this mixture on to the bread slices.

Place the sesame seeds on a flat plate, then press on the bread slices, prawn sides down, until they are thickly coated with the seeds.

Heat the oil in a wok to 180C/350F or until a cube of day-old bread browns in 30secnds. Carefully lower in the prawn toasts, spread side down, and deep-fry for 5minutes, keeping them well immersed.

Lift out and drain on absorbent kitchen paper. Cut each slice into 4 fingers and serve hot.

-------------------------------------------------------------------------------------

[Narnia]

Spicy Guacamole & Chicken Roll-Ups
Yield: 4 Roll-Ups

Ingredients

1 prep: 30 minutes
1 cook: about 12 minutes
2 ts olive oil
1 lb skinless, boneless chicken
1 breasts
1/2 ts salt
1/2 ts pepper; freshly ground
2 md avocados (8 oz ea) peeled;
-small chunks
1 md tomato; diced
1/4 c fresh cilantro; chopped
4 ts fresh lime juice
2 ts red onions; minced
1 ts adobo sauce from canned
1 chipotle chiles <<>>
2 tb green jalapeno sauce
4 10-inch flour tortillas;
-warm
2 c iceberg lettuce; sliced

Instructions

Heat oil until hot over medium-high heat. Add chicken
and sprinkle with a fourth teaspoon of salt and
pepper. Cook 12 minutes, turning once, or until
juices run clear. Cool and pull into shreds. Blend
with a spatula, the avocados, tomatoes, cilantro,
juice, onion and sauce. Spread tortillas with
guacamole. Place chicken, lettuce on top and roll.

[SilverMiniCooperS]

Lemonade.

I found this on the Reimans Cooking board. It is delicious.

4 lemons
1 cup sugar
1 quart boiling water.


This calls for only 1 quart of water but I used large lemons and we found it to be too strong. So after it is made add more cold water if you wish...also you can adjust the sugar to your liking. I am on my fifth glass and I figure it's a good way to drink all water we are supposed to.


Zest all the lemons into a bowl. If you don't have a zester, peel the lemons making sure you peel only the yellow and avoid getting the white pith. Chop peels into small strips. Add sugar, mix well, and let stand for at least an hour so the sugar absorbs the lemon oil.

Add the boiling water and stir well. Let cool for about 20 - 30 minutes and in the mean time squeeze the lemons into another bowl. When the sugar/water/peel mixture has cooled strain and discard the peels. Add the lemon juice. Add ice and enjoy!

[kimmson]

Silver, that sounds really good. I'm going to try it.
Speaking of lemons here is a really good recipe for Limoncello, for those hot days and nights in the summer.

Limoncello

8 large lemons (buy ones with nice thick rind)
800 gr sugar
1 liter of pure alcohol
NOTE: if you are in the US and buy Everclear, use a little less of it or add more water than the recipe calls for. Everclear is stronger than the alcohol you can buy in Europe)
1 and 3/4 liter of water, preferably spring or mineral water. NOT OUT OF THE TAP PLEASE.

Wash and dry the lemons. Zest them in strips leaving behind the white stuff. Place the rinds in an airtight container (glass not plastic) with the alcohol and let them steep for 8 days.
Warm (not boil) the water with the sugar until sugar has dissolved. Add the rinds and alcohol and mix well. Let cool and strain thru a cheesecloth. Bottle it and keep refrigerated. Serve cooooold and enjoy.

[diamond lil]

I didn't understand all of it..do you mean slice the strips of Zest?.and is it possible to buy pure alcohol in the UK?

[SilverMiniCooperS]

I didn't understand all of it..do you mean slice the strips of Zest?.

If you mean me Lil....you only slice the lemon strips if you don't have a zester. For those of you who don't know, this is a lemon zester



You get better results using one.

[kimmson]

and is it possible to buy pure alcohol in the UK?

Lil, the alcohol is grain alcohol. In Italy you can buy it where you buy liqueur (which is in just about every grocery store or large supermarket). Here in the US you just buy it at the liquor store since anything with over a certain number of proofs can only be sold at specialized and licensed places.

[Natasha]

MMM limoncello. I love it. I love cosmos that are made with limoncello instead of cointreau. But I cheat and buy it at the liquor shop.

[kimmson]

Now you can save your money. Try the recipe it really turns out delicious. My cousin got it from a lady in Naples while she was there on vacation and passed on to me.
How do you make cosmos? I've never heard of that before.

[Natasha]

Now you can save your money. Try the recipe it really turns out delicious. My cousin got it from a lady in Naples while she was there on vacation and passed on to me.
How do you make cosmos? I've never heard of that before.

a Cosmo short for cosmopolitan, is vodka, cointreau and a splash of cranberry. Using the limoncello gives it that little extra zing.

I made those and apple martinis at my Christmas party this year and they were a hit. One of my very good friends had several and then started stripping on her way home, something her boyfriend did not mind at all! She sticks to wine now.

[diamond lil]

right, thanks..it does sound very yummy..does anyone know where I can get pure alcohol in the UK?..it's not turps, is it?

[SilverMiniCooperS]

NOOOOOOOOOOOOOO NOT TURPS. That'll Kill you if you drink it. :eek:

I don't know where in UK you would get pure alcohol...heck, I don't know where to get it here in the US!! Maybe some of the younguns can help with that.

[Jonski]

right, thanks..it does sound very yummy..does anyone know where I can get pure alcohol in the UK?..it's not turps, is it?

Friggin' hell, lil, NO, like Silver says, it's not turps! :roll:

That's Methyl alcohol, which IS 'pure' alcohol, but not the type you wanna be drinking! And if it don't kill ya, it will rot the retina's out of your eyes!

What you need is Ethyl alcohol, in this case 'pure' grain spirit, imagine whisky without the colour (and taste ?) Not as 'pure as you are led to believe, about 95º proof!

[kimmson]

NOOOOOOOOOOOOOO NOT TURPS. That'll Kill you if you drink it. :eek:

I don't know where in UK you would get pure alcohol...heck, I don't know where to get it here in the US!! Maybe some of the younguns can help with that.

Silver, see my posting further up. You can get Everclear (grain alcohol) in any liquor store. In the store I go to they have it in the Vodka section.

BTW I tried your lemonade. Absolutely wonderful and different, a lovely way to get your vitamin C.
I made a double batch saturday but I thought using the zester very labor intensive so I used my veggie peeler (like you would a knife), it worked great, made big strips of peel (no pith) that were easy to chop. My husband loved it. We even added a little Vodka toward the end of the day, YUMMMM!

[SilverMiniCooperS]

I'm glad you like the lemonade...it does take time to make it but well worth it. Last night whilst watching TV I zested lemons to make a gallon and let the zest and sugar macerate in the fridge overnight. It turned out super!

I doubt I shall need the Everclear as we never drink hard liquor...well maybe a Kirsch Wasser in coffee every few years!!! But thanks for the suggestion anyway.

[Grimm Ghost]

From:
http://www.greenchronicle.com/christmas ... elight.htm

How to make Turkish delight (Rahat Lakum):

Turkish delight is a traditional and exotic Christmas sweet meat. The recipe here will allow you to make pink and white Turkish Delight. Master the art of making your own and "delight" your friends and family at Christmas!

Ingredients
9 cups confectioner's sugar
3 pints water
6 tablespoons corn starch
¾ pint cold water
rose water
lemon juice
almond oil
(see measure conversions for more information)

Method
- Make a syrup of the icing sugar and 3 pints of water by boiling together in a heavy pan (take great care not to burn yourself with the sugar syrup).
- Mix the corn flour with the ¾ pint of cold water, making sure that the cornflour is completely dissolved.
- Add the cornflour mix very carefully to the boiling syrup and continue boiling until reduced by about two thirds.
- The mixture will become very thick and stringy.
- Remove from heat.
- Pour half into another saucepan.
- Flavour one half with lemon and the other with rose water.
- Pour into two dishes greased with almond oil.
- When set turn both onto a board dredged with confectioner's sugar.
- Use kitchen paper to absorb any excess almond oil which was used to grease the two dishes.
- Cut Turkish Delight into cubes and roll in confectioner's sugar.
- Store in a dry place.

[Mr Retro]

For some time I've been making this very simple recipe for a candy called 'haystacks' because they resemble, of course, a haystack. Best of all, all that is required are all of just 3 ingredients!

Haystacks

I bag of Butterscotch morsels
peanut butter
crispy Chow Mein Noddles

In a double broiler pan, bring some water unto a boil.
In the top pan, melt the butterscotch morsels constantly stirring
Once melted, add a slightly less equal amount of peanut butter
until that is melted with the butterscotch constantly stirring all the while

Once melted, turn off the flame, and add the crispy chow mein noodles into the mixture stirring until completely coated. With a large spoon, put a heaping spoonful on a non stick cookie sheet or something similiar so that the heaps resemble 'haystacks.' Let cool completely in the refrigerator. Then enjoy.

[Grimm Ghost]

Brings back memories, Tom. Haystacks, Fudge and Divinity were always part of the Holiday's sweets when I was a kid.

[DaftDevonian]

You can also use Chocolate, both milk and white
to make "haystacks" and add peanuts too.

[diamond lil]

so, not turps...ether?..surgical spirit?

[kimmson]

No just grain alcohol. Here I googled it for you.


All liquors are based on alcohol, but it is also possible to buy pure alcohol separately. It is then usually known as pure grain alcohol (PGA) or grain neutral spirits (GNS).

Alcohol for human consumption is the same as ethyl alcohol (ethanol), usually distilled from grain, potatoes or fruit (see warning below). Pure alcohol is about 190 proof, but alcohol bought in stores is usually diluted with distilled water (Vodka is pure alcohol diluted to 80 proof).

Alcohol is a the main ingredient in homemade liqueur, but is sometimes used in punches. If you cannot get pure alcohol, Vodka is an alternative.

Note: Pure alcohol is very irritating to the throat and should never be drunk straight. Because it lack flavor, color and odor the is is very potent, even if the drinker may not be aware of this.

Warning: Never drink anything else than ethyl alcohol (ethanol). Methyl alcohol (wood alcohol/methanol) and isopropyl (rubbing) alcohol is toxic to the human body and may be lethal or cause serious brain damage.

[Narnia]

I never had haystacks before but I want to make them now. :grin:

[diamond lil]

thanks kimmson..I know this si suppose to be the recipe exchange thread, but I don't have any. Does anyone know a good recipe for lamb neck fillets?

[Mr Retro]

Stuffed Lamb Neck Fillets Recipe Click Here!

[diamond lil]

that sounds good, Mr R..I ususally put them in a casserole, and they're very nice that way, but it is a waste to do that.

[MsSofia]

i'm wondering if anyone has a good recipe for mulled wine?

as a show of good faith, a couple of aussie recipes;

Pavlova (like a meringue (sp?) base with fruit and cream on top, yummy!)

in a large glass or metal bowl, beat 4 egg whites, a teaspoon of vanilla, and 1/4 teaspoon each of cream of tartar and salt. beat till soft peaks form.

start to add in a cup of fine sugar, about 2 tablespoons at a time, beating well after each addition beat till stiff glossy peaks form.

spoon onto a baking tray lined with baking paper, making a circle about 23cm (9") across. make it a bit higher on the sides (to hold in the topping later).

bake in a preheated oven, about 120C (250F), for 1 1/4 to 1 1/2 hours, till its set and just crispy on the outside. it doesn't need to be brown at all, it should be set but still wobbly in the middle. turn off the heat and let it cool with the oven door open. be careful when cooking, if you open the oven door while it cooks, or if it cools too fast the base will crack.

once its cool (usually a couple of hours) top with whipped cream and whatever fruit you like...traditionally banana, strawberries, kiwifruit and passionfruit pulp. i've done it with just strawberries and strawberry syrup, and its also great with chocolate!! then just cut into huge slices and enjoy. the untopped base will keep in an airtight container for a couple of days.


or of course, if thats all too fiddly, there is a recipe i think we might have nicked off the brits, but ah well:

Foolproof lamingtons

get a day old sponge cake (store bought is fine, especially for those of us who can't make sponge), and cut it into big cubes (about 5cm across is pretty good, but whatever you like is fine)

make a chocolate icing from 4 cups icing sugar, 1/2 cup of cocoa, 15g of butter (melted) and 2/3 cup of milk. sift the sugar and cocoa into a heatproof bowl, add the butter and milk stir over a pan of simmering water till its a good dipping consistancy.

dip the cubes of cake in the icing and roll around to coat. drain off any excess, then roll in dessicated coconut. put on a wire rack to set. delicious!

[Grimm Ghost]

Here's a couple on U.K. sites, Sofia:

http://lois.co.uk/lois/recipes/mulled.shtml

http://www.bbc.co.uk/dna/h2g2/pda/A3474029

And a Yankee one:

http://www.yankeemagazine.com/recipes/s ... umber=2954

[diamond lil]

I make pavlovas every summer when strawberries are in season and cheap. I prefer raspberry pavlova, but nobody else likes it, so if I make it I eat it all...not good.

[MsSofia]

an entire pavlova on ones lonesome...delicious, but definitly asking for trouble. i'm amazed it can be done. must take a couple of days, or hours at least, one piece and i'm done for an afternoon.

glad to hear pavlova isn't unknown around the world, good stuff

thanks for those recipes,can't wait to try a couple out