The Bloggers With The Most To Say
Has anybody got any good recipes? (Different countires dishes....)
I have a recipe sharing blog and would love some new recipes to post.. especially from different countries....
http://tea-a-hug-from-the-inside.blogspot.com/ - check out my blog here!
Replies to This Discussion
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Permalink Reply by Emily on
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Here is a favourite recipe of mine!
Em's Fabulous Red Velvet Cake
This recipe is most definitely tried , tested, improved and enjoyed!
This recipe is dedicated to Sharon*
Picture to come....
Ingredients
1 cup oil - In the original recipe this was shortening but I think it leaves the cake a little dry. Oil makes it deliciously moist like carrot cake.
1 1/2 cups white sugar
2 medium eggs
4 tablespoons cocoa - in the original recipe it was only two tablespoons of cocoa but i think you need a little more of a chocolaty kick
4/5 tablespoons red food colouring - you want a really deep red colour
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk - you can use plain yogurt or sour cream if you cant get butter milk.
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda (bicarb)
1 tablespoon distilled white vinegar
For the Icing
I would double this up to make lots of yummy icing to cover the whole cake!
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
Directions
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
Cream the oil and sugar until well mixed and then beat in the eggs.
Make a paste of cocoa and red food colouring.You may need to add a dash of water if it is a little dry and then add to creamed mixture.
Mix salt, 1 teaspoon vanilla and buttermilk together and add to the creamed mixture then fold in the flour.
Mix together the soda and vinegar and then FOLD INTO CAKE BATTER. DON'T BEAT OR STIR! As this is what makes the cake rise.
Divide into two rounds and bake for 30 minutes.
To Make Icing:
Cook the flour and milk over low heat until thick, stirring constantly. LET COOL THOROUGHLY!If you don't it will make the butter melt and your icing will separate.
While the milk and flour mixture is cooling, cream sugar, butter and vanilla together. Beat well till light and fluffy.
Add the butter mixture to the flour mixture and beat until of a good spreading consistency. DON'T ICE CAKE TILL COOL.
Tips: If you want to add to add a little extra deliciousness to your cake, when icing it add a little icing and raspberries between layers and then decorate with raspberries on the top too! So Yummy!
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Permalink Reply by Kelli Shea on -
Oh my sweet Lanta, I LOVE Red Velvet Cake.
Have you ever had Red Velvet Cheesecake? I don't have the recipe but it's definitely worth looking into...I literally dream about it.
(I was surprised the above recipe didn't include cream cheese in the frosting ingredients. I assumed that was the norm for all Red Velvet Cakes.)
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I tend to use this icing as its not so rich.
I do however use the cream cheese icing on my red velvet cupcakes :)
x
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if you have the red velvet cheesecake recipe please let me know.. sounds amazing
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Permalink Reply by screamingnspace on -
i would So love a good recipe for a semla (swedish pastry) after I read about one on someone's blog today (can't remember whose, my bad!).
Are you looking only for original recipes? If not, I Love this one:
http://www.omnomicon.com/ice-cream-cake
And this one:
http://allrecipes.com/Recipe/Coconut-Shrimp-I/Detail.aspx
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Permalink Reply by Lexi on -
these are the two recipes that everyone asks me for:
Chorizo & Pepper Jack Quesadillas
8 oz uncooked chorizo sausage
1 cup cooked rice
1/2 cup frozen corn
1/4 cup chopped fresh cilantro
4 8-inch flour tortillas
1/2 cup shredded pepper jack
1/2 cup shredded cheddar
1/4 cup sour cream
1. heat a large nonstick skillet over medium-high heat. remove and discard casings from sausage. cook for 6 minutes or until sausage is browned and crumbly. drain sausage well on paper towels. wipe skillet clean with a paper towel.
2. in a small bowl, combine sausage, cooked rice, corn & cilantro.
3. heat skillet over medium heat. spray 1 side of tortilla with nonstick cooking spray. place tortilla, coated side down in hot skillet. spoon one fourth of sausage mixture over half of tortilla; sprinkle with about 2 tbsp of each cheese. fold tortilla in half. cook for 2 minutes on each side or until golden brown and cheese melts. repeat procedure with remaining tortillas, sausage mixture and cheese. top evenly with sour cream. garnish with jalapeno slices if desired. serve with tossed green salad.
- I actually changed it up a fair bit just because we like our foods fairly spicy. I use a small bag of Mahatma Spicy Yellow rice, and I pan roast the corn, adding in diced bell peppers, diced yellow onion & chiles of choice (we usually use anaheim and/or jalapeno) to kick it up and stretch it out some more. we can normally get about 8-10 tortillas out of it so it serves as dinner and lunch. lol.Black Bean & Corn Enchiladas
1 jar taco sauce
1 small jalapeno - diced small
1/2 med onion - diced small
1/2 med green pepper - diced small
1 can Rotel diced tomatoes with jalapenos (and Mexi flavors)
1 can black beans - drained
1 can corn - drained
small or medium corn tortilla wraps
optional - shredded pepper jack cheese or soy pepper jack cheese
optional - avocado slices1. spray baking dish with non stick spray oil. set oven to 375 degrees
2. Using several tablespoons of the taco sauce, saute the onions, jalapenos and green peppers till tender. Add the rotel tomatoes and saute till begins to thicken. Add the black beans and corn.
3. Spoon mixture into tortilla wraps, sprinkle with a little cheese to hold together, fold wraps over and place in lightly oiled baking dish. Spoon the remaining taco sauce over the enchiladas. sprinkle with shredded cheese. Heat in oven till cheese melts and enchiladas begin to brown around edges - about 15 minutes.
Serve with slices of avocado. (diced tomatoes and shredded lettuce also good on top - sour cream if desired.) yellow rice & other Mexican inspired side dishes.
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I am sooooooo making Chorizo & Pepper Jack Quesadillas... they sound so yum!
Keep and eye out for the post!
thanks so much
x
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Permalink Reply by dhpotter on -
I made Naan (not exactly the traditional way) pizza last night and it was from the lord. I didn't take any photos of it because I disn't start till about 830 at night and it was supposed to rise (also, fail on my part ,does 20 minutes count?) Reguardless of any mistakes I may have made, it was so effing good. Naan is Indian in orient, and I really hate all other breads now. Food blogging is moi fun.
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