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.
March 13, 2013 at 9:31 pm , by admin
6-8 Corn Tortillas (Enchilada Size)
1 Pre-Cooked Plain Cooked Chicken, Shredded
1 Cup Sweet Corn
4 Cups Shredded Mexican Blend Cheese (or any cheese)
August 1, 2012 at 11:32 pm , by admin
- 1¼ (6 oz.) confectioners’ sugar, sifted
- ½ cup egg whites (from about 4 large eggs)
- ¾ cup plus 2 tbsp. (4 oz.) all-purpose flour
- ½ cup (4 oz.) unsalted butter, melted
- To create a sugar cone mold, cut a triangle out of card stock or flexible cardboard (like a cereal box) with dimensions of about 14.5 x 14.5 x 16 cm. Form it into a cone shape and seal the side with tape. Fill the cone with dried beans or rice and tape over the top to seal. Cover the cone with foil.
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the confectioners’ sugar and egg whites. Whisk to blend. Add in the flour and melted butter and whisk just until smooth. Pour out 2 tablespoons of batter onto your prepared baking sheet making a 5-inch circle and spread in a thin, even layer with a spatula.
- Bake about 6-7 minutes, until the edges have just barely begun to brown. (If they brown too much, they will crack when shaped.) Gently use a clean offset spatula to remove one of the circles off of the baking sheet. Wrap it around the cone mold leaving a small overhang for the tip. Pinch the tip shut. Allow to stay on the mold about 20-30 seconds, just long enough to help the shape set. Remove and transfer to a wire rack. Working quickly, repeat this process with the remaining circles. If they harden too much before you are able to shape them, simply return the pan to the oven for 30 seconds to warm them up again. Repeat this process with the remaining batter.
Store in an airtight container.
Yield: 16 sugar conesYour Rating:
April 16, 2012 at 8:35 pm , by admin
- 60gm butter melted
- 3/4 Cup Sugar
- 1cup Self-Raising Flour (or 1 cup normal flower and 1 tsp baking powder)
- 1/2 cup milk
- 1 1/2 Cups boiling water
- 3 tablespoons Golden Syrup (or Treacle or even Maple!)
- Pre-heat oven to 180C
- Mix all ingredients for cake in a bowl
- Mix Sauce Ingredients and pour into good sized oven dish (i like Glass ones)
- Carefully layer the batter into the middle, it should almost float in the water from the sauce.
- bake for 40 mins
This dessert is fantastic, a family favourite. It does take a bit of time to cook though, however you can pop it in the microwave for about 8-10 minutes and it cooks just fine. We prefer it cooked in the oven so it gets the crunchie crust on it, we usually put it on right after a roast.
Usually when its served its taken out of the bowl and flipped upside down leaving the sauce on the ‘top’ and crunchy part on the bottom. Goes great with ice cream.