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.
Stewed Plums & Ice Cream
February 6, 2011 at 7:25 pm , by admin
Ingredients
- 1.5kg Plums
- 1/2 Cup Sugar
- 1/4 Cup Water
- 1/2 t Cinnamon
Instructions
- put water , sugar and Cinnamon into crock pot and mix well
- Place plums into Crockpot, and turn on low
- Place cooked plums into desert plate with ice cream & eat!The plums will hold shape well and are just a little tangy inside (though some people like that!) , feel free to add more sugar.
Recipe by Lisa Kingsbeer
Rice Crackers – Gluten & Dairy Free
February 1, 2011 at 4:10 pm , by admin
This one via Bex Davies
Ingredients
- 100g Ground Quinoa
- 70g sunflour seeds ground
- 100g buckwheat flour
- 1/2t salt 1t pepper, or any other flavouring you like really
- 1 egg, or egg subsitute enough water to bind it together
Instructions
- Preheat oven to 160C
- Mix it all together and pop between 2 sheets of baking paper
- .Roll out thinly. the end result will be less than half the height of what it is pre baking, so you can choose the thickness
- Bake on a tray for about 10-15 mins @ 180C
- As soon as you take them out of the oven cut them into the size you need.
Makes about 60 Rice Crackers
Your Rating:Xmas Pudding Truffles
December 23, 2010 at 9:21 am , by admin
This one is by Allie K. @alikat2k
Ingredients
- 1x Ernest Adams Christmas Pudding (325gm) (or similar size pre-made Xmas pudding)
- 1/2 Cup of Rum, Brandy or Orange Liqueur
- 1x Bag of Dark or Milk Chocolate Melts
- 1/2 Bag of White Chocolate Melts Glace Cherries or Red/Green lollies to decorate
Instructions
- Crumble Christmas Pudding into a microwave proof bowl.
- Pour over Alcohol.
- Microwave on High for 4-5 minutes (depending on Microwave… 4 minutes @ 1200w works nice)
- When cooled sufficiently, roll into balls. Should make about 12 balls.
- Place in freezer on a tray & baking paper for no less than an hour.
- Melt Dark/Milk chocolate according to the instructions on the packet.
- Dip each partially frozen truffle into the chocolate and place on baking paper and allow to set at room temperature (putting in the fridge to set causes the chocolate to sweat and go all cloudy and yucky looking)
- Melt the white chocolate according to the instructions on the packet. let it cool ever so slightly.
- Take a level teaspoon of white chocolate and drip it on top, allowing the chocolate to slowly run off the teaspoon, giving it a custard dollop look.
- Allow the white chocolate to again start setting.
- After about a minute or so, place the decorations on top to make it look like a christmas pudding!
- Allow the white chocolate to set fully at room temperature (again, not in the fridge… chocolate sweats!)
- CONSUME
OM NOM NOM NOM
