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.
My style of recipes
July 15, 2011 at 7:41 pm , by admin
For those wondering, i have a definite style. Easy is usually right up the top. Some things may have a lot of ingredients, but if i can throw the lot in a pot and it cooks itself, then its my kinda recipe!
Like a lot of others out there, i have a life, children, a full time job, and really not a lot of time on my hands. I don’t have time to be messing about with fiddly things like chopping dozens and dozens of vegetables, ill just buy them frozen (which is cheaper anyway!) and have a deep freezer full.
Another thing I very much like, and am into, is fairly healthy. I don’t mean over the top, never-eat-anything-bad healthy. I mean, i don’t like to fill my kids up on fats, sugar and deep fry things most days. Most of my gravys or sauces are not made from fat, butter, or other. I usually use puree of some sort, which not only gives texture, but a lot of taste. I also have to deal with a gluten and dairy free child, which can mean changes are required.
I have found you can successfully substitute oil in most baking with stewed apple no problems at all, and a butter chicken tastes just as good if made with puree pumpkin plus the same herbs and spices! Fruit goes extremely well with most meats, just as much as vegetables do. I also find that children will balk at most new foods the first few times, keep at it and get them to try them over and over. Pays to get them used to healthy diet young so they do it naturally, rather than trying to confront a teenager who is used to living on a diet of poor foods.
If you need to change diet for one reason or another, either health problems, or similar, take it slow! Making wild changes to your diet is the easiest way to trip yourself up, especially if you are changing the diet of a whole family.
As far as Gluten free goes, most recipes are easily able to use Gluten free flour which can be picked up at most supermarket. There is no point paying copious amounts of money for fancy items when you can get the flour and make it yourself. Bread is one of the few gluten free things that is hard to make right, and we found it just easier to go without for the most part other than the odd loaf bought or made.
Happy Cooking
Liz
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Creamy Mayo – Easy on the Budget
June 30, 2011 at 7:42 am , by admin
- 2 Egg yolks
- 340ml vegetable oil (12fl oz)
- 1tsp-2tsp lemon juice or white wine vinegar
- 1-2tsp Mustard
- Salt & Pepper
- Beat egg whites until stiff (for you kiwis, like a pav!)
- Dribble a tiny bit of the oil in and continue beating
- Keep dribbling small amounts of oil in and beating until 1/2 the mixture is done
- Add in the lemon, mustard , then resume adding in oil. As you get further into the mixture you will be able to add more oil each time, and eventually have a thin trickle going at all times.
- Once all oil has been added and its thick and creamy, add salt/pepper to taste, and refrigerate
The bonus of this recipe is that you can take out the lemon and mustard and throw in other things like garlic or onionetc for a Aoli or other flavour. Make sure you keep refridgerated, this will only keep for around 4-7 days due to the eggs not being pasteurized .
This recipe makes a fairly large portion of mayo, you may want to half it.
Winter Durchfall (my own recipe of vegetable stir fry)
June 24, 2011 at 1:15 pm , by admin
Ingredients
- 1/2 pumpkin (I used Crown/Grey Pumpkin)
- 3 Onions Sliced
- 3 Capsicum
- 2T Garam Masala
- 1t Cumin
- 1t Salt
- 1/2t Pepper
- 1 1/2t Garlic (crushed, fresh, however you like it)
- 700gms Beef Schnitzel
Preperation
- Roast pumpkin in oven, or cook in microwave, either whole or in large chunks
- Whilst pumpkin is cooking, slice Onions and Capsicum
- Lightly fry the Onions and Capsicum together , feel free to sprinkle salt to flavour
- Once pumpkin is cooked, remove skin and dice into bite sized cubes
- Put pumpkin cubes into large bowl or bag, add Garam masala, Cumin, Salt, Pepper and carefully mix together
- Dice the meat into bite sized squares, fry quickly in the frypan with the Garlic and a little salt.
- Put the pumpkin into an serving tray and mix Capsicum & Onion mixture gently into it, then sprinkle meat over it.
Notes: Feel free to drop the meat out of this one for a vegetarian option.
PS. Sorry for anyone speaking German, my daughter named it after asking what was in it, and i replied ‘lots of shit from the fridge’
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