About
Heya and welcome to The Start Menu.
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.
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.
Spicy Lemon Pepper Pasta with Broccoli
January 8, 2010 at 8:29 pm , by admin
Found at this lovely website with wonderful creations http://veganyumyum.com/2008/01/spicy-lemon-pepper-pasta-with-broccoli/ . Worth checking out if you ever get the time.
Ingredients
- Dried Fettucini, enough for one
- 2 tsp Olive Oil
- 1 1/2 Cups Fresh Broccoli Florets
- 1/4 Cup Sliced Sundried Tomatoes (oil packed)
- 1/2 tsp Hot Red Pepper Flakes
- 1 tsp Fresh Lemon Juice, or more to taste
- 1-2 Pinches Kosher Salt
- Black Pepper, Lemon Zest to taste
Instructions
- Cook the Pasta in well-salted water
- Chop the broccoli florets in to small pieces (about the size of a nickel).
- Slice the sundried tomatoes.
- When pasta is nearly finished cooking, heat a wok over medium-high heat until it’s quite hot.
- Add oil and broccoli and toss to coat, adding more oil a little at a time if needed.
- After 1-2 minutes, add tomatoes and pepper flakes.
- Let cook undisturbed for another two minutes, then toss.
- Repeat this process until broccoli and tomatoes have some color on them, and the broccoli is bright green and becoming tender.
- Drain pasta very well and add to the wok, adding just enough oil to coat the pasta (if needed).
- Add lemon juice and salt and taste, adjusting if necessary.
- Plate and grind fresh black pepper over the top, adding lemon zest if desired.
- Serve immediately
This also makes a nice room-temperature pasta salad, so it’d be great for picnics, work lunches, or potlucks.
(No Ratings Yet)
Loading ...Mushrooms in a tangy sauce
December 30, 2009 at 8:34 pm , by admin
Ingredients
- 2 cups button Mushrooms (feel free to try others)
- 1 T Soy Sauce
- 1T Balsamic Vinegar
- 1/4 cup Cream
Instructions
- slice mushrooms
- Lightly sauté mushrooms in tiny bit of butter
- squirt equal amounts of soy and balsamic vinegar (i use approx 1T of each)
- Let it simmer and reduce (to get rid of some water)
- Add in cream and again let it reduce until thick, then serve.
Alter the amounts of soy and balsamic to taste.
(1 votes, average: 5.00 out of 5) Loading ...Custard from scratch
December 13, 2009 at 8:05 pm , by admin
Nice easy crowd pleaser that you can make the day before.
Ingredients
- 2 cups whole milk or cream
- 3 egg yolks
- 1/4 cup sugar
- 3 tablespoons corn flour
- 1 teaspoon vanilla
- 1 tablespoon butter
Instructions
- Heat the milk to boiling.
- Meanwhile, whisk the egg yolks, sugar and flour together.
- Whisk in a little warm milk, then a little more, gradually.
- Whisk well then pour into the boiled milk.
- Turn the heat to low and cook, whisking constantly, until thickened – about 3 or 4 minutes.
- Whisk in the butter and vanilla.
- Transfer to to a bowl and cover with plastic wrap touching the surface of the cream. Refrigerate.
This recipe makes excellent tarts or pies. With the 3 remaining Egg whites you can make an excellent Pavlova.
(1 votes, average: 5.00 out of 5) Loading ...Category
Dessert |
4 Comments
(4.50 out of 5)