Classic Damsels Recipes

[katkinn]

This is Janice's recipe but I'm posting it as it's TDF and I'm sick of having to go and search for it!

Chickpea, chorizo and pepper salad

Serves 8 as a side dish

450g fresh chorizo cut into 1/2 inch slices
2 x 400g tins of chickpeas, drained and rinsed or 250g dried chickpeas soaked overnight and boiled for 1-2 hours or until soft

200g piquillo or other roasted peppers cut into 1 inch squares
1 red onion, finely diced
25g fresh flat leaf parsely, finely chopped
1 tsp salt
1/2 tsp black pepper

Fry the chorizo in batches until crisp and browned
Combine all the ingrdients in a bowl and dress just before serving.

Dressing:

3 tbsp sherry vinegar
6 tbsp EVOO
1/2 tsp dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper

Even though I haven't had my invite yet

Honestly it's utterly utterly TDF!! I actually only use half the amount of chorizo (so one ring) and just a jar of the little piquillo (the sweet mild ones which I personally think are uber spicy - wimp that I am!) and a tsp or two of paprika.

I also fry the onion with the chorizo (and then bung in the paprika!), always use organic tinned (well tetra packed!) chick peas and I think that's it! I make it the day before, refridgerate and then add the parsley and the dressing just before serviing. Honestly it's lush!

[katkinn]

I'm also posting Sparkliness' Lemon Drizzle Cake and Frog's Sticky Gingerbread as they're both utterly fabulous and I've managed to locate them (after having lost them on a word file )

Sticky Gingerbread

Cake:
75g/3oz butter or margarine
75g/3oz light soft brown sugar
125g/4oz black treacle
125g/4oz golden syrup
175g/6oz plain white flour
1 tsp ground ginger
1/2 tsp ground mixed spice
1/2 tsp ground cinnamon
finely grated rind of one lemon
1 egg, beaten
75ml/5tbsp milk
1/2 tsp bicarbonate of soda
25g/1oz preserved stem ginger in syrup, drained and chopped quite finely

Topping:
50g/2oz icing sugar, sifted
1-2 tsp lemon juice
preserved stem ginger slices to decorate


Grease and base-line a 1.1l/2 pint loaf tin. melt the butter with the sugar, treacle and syrup in a saucepan over a low heat and stir until evenly blended; cool slightly.

Sift together the flour and ground spices into a bowl and make a well in the centre. Add the grated lemon rind with the treacle mixture, egg and milk. Beat well to mix, whisking if necessary, until smooth. (If you haven't got v strong arms I find an electric whisk does the trick here)

Dissolve the bicarbonate in 1tbsp hot water. Add to the gingerbread mixture with the chopped ginger, stir well. Pour into the prepared tin.

Bake at 170 C/325 F/Gas Mark 3 for 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes then turn out onto a wire rack and leave until cold.

For the topping, mix the icing sugar with enough lemon juice to form a smooth thin glace icing. Drizzle over the gingerbread and top with slices of ginger. Once set, store in an airtight tin for up to 1 week.

Sparkliness' Lemon Drizzle Cake

4oz margarine
6oz castor sugar
6oz self-raising flour
1 teaspoon baking powder
2 eggs
4 tablespoons milk
finely grated rind 1 lemon.

topping
juice of the lemon
4oz sugar

method

Pre heat oven to gas 4
line and grease deep 7inch cake tin (smaller takes a lot longer)
Beat al ingredients to-gether in processor for 2 mins.
Pour into tin & bake for 35-40 mins. (top must be firm.
blend juice & sugar in a small bowl & tip over cake while still hot.
Turn out when cold.

[Daydreamer]

Thai Pork Salad

500g Minced Pork
2 tbsp water
2 tbsp fish sauce
2 tbsp Lemon Juice
½ tsp chilli flakes / crushed chillies
½ tsp fresh chilli/chopped
2.5cm piece of ginger finely chopped/grated
2 tbsp roasted peanuts
½ onion finely sliced
2 tbsp chopped shallots/red onion/spring onion
small handful of chopped coriander
small handful of chopped mint

Gently cook the pork in the water until cooked through but still tender. Remove from the heat and add the fish sauce, lemon juice, chilli flakes and fresh chilli.

Leave to cool.

Once cooled add the rest of the ingredients and stir to combine.

Serve with crisp lettuce.

[parkejm]

I'm posting this as it's definitely a keeper and keep cropping up!

Shinyaholic's White Chocolate Parfait

Serves 4

100g broken white chocolate
250ml fresh vanilla custard
3 tbsp Baileys (optional)
142ml double cream

- Melt white chocolate in a bowl over pan of just-boiled water
- Gently heat the custard and stir into chocolate
- Cool to room temp
- Add Baileys
- Lightly whip cream and fold into mixture
- Line a small loaf tin with clingfilm and pour mixture in
- Freeze until solid
- Take out of fridge just before serving, then slice and serve with fresh berries and/or coulis. Raspberries are lush with it.

[katkinn]

These are Chickpea's cupcake recipe and are fabulous

Okay, so this is what I do, and it is easy easy EASY!!! None of that creaming of butter and sugar malarky!

Right, for vanilla cupcakes, this makes 12.

preheat oven to 160/gas mark 3 (remember to knock this down a bit if you have a fan oven)

Line a 12 hole muffin tin with paper cases.

4oz self raising flour
4oz caster sugar
4oz marg (if you're not happy about this you can use unsalted butter)
1 tsp baking powder
1-2 tsp vanilla extract
2 eggs

Sift the flour, caster sugar and baking powder.

Bung it all in a mixer/food processor etc and blitz til smooth.

plonk in the cases (I usually do about a dessert spoon full per case).

Bake for 20 mins.

And for chocolate ones, virtually the same, just tweaked a bit:

Oven once again at 160/gas mark 3.

2oz SR flour
2 oz good quality cocoa
4oz caster sugar
1 tsp baking powder
4oz marg
2 eggs.
2 Tbspns milk

Sift the flour, cocoa, sugar and baking powder

Bung it all in a mixer and blitz til smooth (you may want to scrape down the sides halfway through)

Chuck it in the prepared cases.

Bake for 20 mins

et voila!!!

Dammit I've just given my secrets away!! Won't sell any cucpakes now!

[Mad Madam Mim]

Pikey's Fusilli a la Campagnola

OK so it's not a classic YET but it should be! I recommend everyone try this simple recipe- it is bloody gorgeous!

Ingredients
Fusilli pasta
Broccoli
Chorizo (or any spicy sausage replacement)
Garlic
Chilli Oil
Olive Oil
Parmesan

Method
While cooking your pasta, cut your broccoli into small florets & steam over the apsta for 5 mins.

Gently fry cubed chorizo & sliced garlic in a mix of chilli & olive oil (depending on how hot you like it). Add the streamed broccoli towards the end, letting the brocolli absorb the oil & flavours.

Drain pasta & mix together. Serve with a very VERY generous helping of parmesan (very important part of the whole flavour experience )

Say mmmmmMMMMMMmmmmmm lots

My OH LOVES this one, ever since Pikey gave it to me he asks for it.

[claireh]

I have just spent 10 minutes trying to find Jelly;s mudcake thread so I thought I would pop it on here for safe keeping.

Jelly's Caramel Mudcake

Ingredient
Melted butter, to grease
200g butter, cubed
200g white chocolate, chopped
200g (1 cup, firmly packed) dark brown sugar
180ml (3/4 cup) hot water
1 tbs golden syrup
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) plain flour
150g (1 cup) self-raising flour
Icing sugar, to dust

Method
Preheat oven to 160°C. Brush a round 20cm/8inch (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool. (make sure its cooled down completely)
Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined. (mixture will appear lumpy, but that's normal)
Pour mixture into pan and bake in preheated oven for 1 hour and 10 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool.

[parkejm]

Bored of searching for this!

Mrs B's Minestrone

MINESTRONE SOUP


Olive oil
100g pancetta
1 onion chopped
1 carrot diced
1-2 sticks celery chopped
1 large potato diced
2 cloves of garlic crushed
3T tomato paste
2 cans chopped tomatoes
750ml beef stock
410g tin cannellini or borlotti beans
155g macaroni or other short dried pasta shapes
75g shredded cabbage
s&p
parmesan to serve
Fry pancetta in olive oil until slightly crisp
Add vegetables and cook for 1-2 minutes
Add tomato paste, tomatoes, stock and beans and simmer covered for 40 minutes
Add the pasta and cabbage and simmer for another 15 minutes
Season to taste and serve with parmesan and drizzled with extra virgin olive oil

[Dancing Queen]

Just had a look through & there are some FABULOUS recipes on this thread - I've made a lot of the ones on page 1, any more anyone can add?

I think I'll probably re-make them all now too

[LibertyGal72]

Repeatedly referenced by loads of Damsels - recommended by Minky and on the bbcgoodfood website...

Greek lamb tray bake

Ingredients
50g fresh white breadcrumbs
250g lamb mince
1 egg , beaten
2 onions , halved
large handful mint , chopped
2 large potatoes , cut into wedges
2 courgettes , cut into batons
12 cherry tomatoes
2 tbsp olive oil
50g feta cheese , crumbled

Heat oven to 200C/180C fan/ gas 6. Pop the breadcrumbs, lamb mince, egg and plenty of seasoning in a bowl. Grate in half an onion and sprinkle in half the chopped mint. Give everything a good mix and shape into 8 patties. Place on a large, shallow roasting tray.

Cut the remaining onion halves into wedges. Place them on the tray around the lamb patties with the potatoes, courgettes and cherry tomatoes. Drizzle with olive oil and season. Bake for around 40 mins, turning everything once, until the lamb is cooked though and the vegetables are tender. Remove from the oven and sprinkle with feta and remaining mint.

Great with tzatziki. Can be made with turkey mince too.