About
This website is for all those who love to cook, and may even be into tinkering with a recipe to get it just right.
The general idea is this, we post a recipe , you take that recipe and make it. Tell us in the comments how it turned out for you, what you changed in the recipe, even drop in a photo of it! Its always great to compare the difference in how each oven, kitchen, person creates the same things, and its even better when somebody who had a lot of problems can see how somebody else changed it to work for them.
If you have your own recipe website, by all means link in, you can never have to many recipes! If you want to be notified of the new recipe for this week, then sign up on the right hand column.
If you have any recipes you have created yourself and want others to try, by all means email them to me ( liz at velofille.com), ill credit you and post it and we'll all give it a go.
All and any recipes will follow, not just the ones you see.
Rainbow Cake – Trying to be creative
July 16, 2011 at 1:20 pm , by admin
My daughter had to take a cake to school for her Music class on the last day of school for the term. Rather than buying a cake or making something boring we decided to make a Rainbow cake. The good thing about Rainbow Cake is that you can make it however you want, with whatever cake mix you want, and whatever icing etc you want.
We decided since the cake was rather tall, that we would try and make it marginally healthier by using sponge cake recipe for the cakes themselves. Sponge cake is a nice light fluffy cake that requires a lot less butter and sugar than most. We made a triple mixture, and split it into 5 breakfast bowls. We then mixed the colours in using a lot more colouring than normal to get a nice strong colour.
We baked each cake for half the usual time (because they were thinner) at 13 minutes each. Each layer was cooked seperately, and left to cool before using a knife to take any larger lumps or mounds off and get them all flat.
We decided to use Jam to stick them together, because it was cheap, easy, and better than icing or cream. Once all layers were aligned and together, we iced with cream cheese icing . This gave the overall flavour of strawberry (from the jam) Cheese cake!
Total time from start to finish, 2 hours plus about 20 minutes to ice it the next day.
Your Rating:Feta Pesto Spread
July 16, 2011 at 1:09 pm , by admin
- half cup Feta cheese
- 2T Basil crushed (or dried, though better fresh)
- 1t Garlic crushed (again, dried does not work well here)
- 2T Oil
- Chop Feta cheese into small blocks/squares
- Add Basil, Garlic, and Oil
- Mash the entire lot with a fork until it blends and becomes creamy. You can use a blender or Bullet to do this part if you want.
Feel free to vary the amount of ingredients according to your taste. This spread is great in sandwiches, on top of steak or other meats/meals, and goes excellently with scrambled eggs (right into the egg mixture when cooking).
This spread should last a fairly long time in the fridge.
Peach Chicken Curry on Rice
July 15, 2011 at 7:51 pm , by admin
Ingredients
- 2 * 440gm tins Peaches (or one large one)
- 10-12 chicken thighs boneless and skinless (feel free to use other parts of chicken)
- 2T Curry powder
- 1t Salt
- 1 pinch Pepper
- 1/2t Garam Masala
- 2Cups peas
- 2T cornflour
- 1/4 cup water
- Cooked Rice
Instructions
- Puree the peaches in a kitchen mixer (or use eggbeaters)
- Mix Peach puree, Curry powder, Salt, Pepper, Garam Masala into a large deep frypan.
- Bring the mixture to a simmer, and add the chicken pieces in.
- After 10 minutes simmering, add in the peas.
- Leave the chicken to simmer for about 30 minutes total.
- Once its fully cooked through, you may need to thicken it with cornflour.
- To thicken, mix the cornflour with the water, then slowly mix it in. Once its thicker but still fairly running its done.
- Serve over rice , this will feed 5-6 people.