Recipe sharing?

BAT · Post by **BAT** » Tue May 06, 2003 10:14 pm

Since we all come from some pretty cool places, what about having a recipe archive on the site where we can post some of our faves.

I am making chewy peanut butter cookies right now... yummy!

I can post that and my favourite chocolate chip cookie recipe, and beer muffin recipe, maple syrup muffin recipe, and veggie lasagne recipe...

A good or silly idea?

BAT

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daive · Post by **daive** » Tue May 06, 2003 10:23 pm

so you can talk the talk but can you walk the walk, when is the first tasting then Barbara, should be first dibs for Vantalites like MEEEE! Sounds all very numnum but I am sure your lasagne would taste better if you put some meat in it!

BAT · Post by **BAT** » Tue May 06, 2003 10:29 pm

daive wrote:so you can talk the talk but can you walk the walk, when is the first tasting then Barbara, should be first dibs for Vantalites like MEEEE! Sounds all very numnum but I am sure your lasagne would taste better if you put some meat in it!

Hey, spinach and tofu are the way to go! Sounds strange, but reeealllly numnum!

What will your culinary contribution be Daive, any faves?

I'm excited about what we might have in the archive, but to those reading this post - no lihapullat and perunamussi recipes!

BAT

daive · Post by **daive** » Tue May 06, 2003 10:37 pm

I am a very good chef but never use recipes, just experiment as I go along, adding a bit here and a bit there, I've had no complaints so far!

I will try and remember some and write them down for all to share.

My oven baked terriyaki salmon with sticky chilli rice is a must for all!

Sara · Post by **Sara** » Tue May 06, 2003 11:05 pm

umm a food forum - First question

Why do finns marinate nearly every single piece of meat? and why is it always that tastless orange stuff. Chicken legs are the evil food of Finland!

daive · Post by **daive** » Wed May 07, 2003 7:17 am

I have another question to add to that. At work we have lunch in a canteen, every day the different meals are presented and served and nearly every single dish is served with "hillo" jam... why?

Its not like cranberry sauce or mint jelly, its JAM!

Chicken, rice and jam

Meatballs and spaghetti and jam

Chicken supreme and ... you guessed it JAM!

Hank W. · Post by **Hank W.** » Wed May 07, 2003 8:24 am

Sara wrote:umm a food forum - First question

Why do finns marinate nearly every single piece of meat?

I've been wondering the same thing. I have created a theory for this:

a) the green doesn't show
b) the rancidness doesn't taste

and why a+b = because the only meat we can afford here is the cheap stuff that takes a few weeks to cure...

tjawatts · Post by **tjawatts** » Wed May 07, 2003 9:34 pm

Dont we have a couple of professional chefs in the group? Maybe we will get some real tasty suggestions

jvrijn · Post by **jvrijn** » Thu May 08, 2003 11:33 am

Here's one of my favorite sandwiches.... Spread peanutbutter on a sandwhich, top with a very thin layer of chilli paste (sambal oelek - from the asian stores) and put a few slices of cucumber on top.

The cucumber actually cools the chilli paste. So it's not even that hot.

/Jeroen

jvrijn · Post by **jvrijn** » Thu May 08, 2003 11:42 am

A very nice salad that can serve as a meal and is not too heavy on fat:

Take a nice solid salad, like iceberg or even a darker variety.
A can of cold, cooked chick peas available at some of the larger supermarkets.
A couple of hands full of cashew nuts. Use peanuts if you want the cheaper version.
Some cherry tomatoes quartered/halved
A red bell pepper
A finely chopped chilli (optional)
Add whatever else you have lying in the fridge that you think will compliment the taste.
Lime / lemon juice
A little olive oil
Salt / pepper to taste
Coriander (fresh)

Mix well - eat - enjoy

PeterF · Post by **PeterF** » Thu May 08, 2003 12:25 pm

I think we should have a seperate section for Recipes
I am sure that I can use recipes for some favorites such Lancheter Hot Pot, Yorkshire puddings; Cornish pasties etc etc.
And though kotipomo's work I have contact to the chefs of sevaral hotels.
The chef from 10th floor was with us at Vappu.

Oh and I suppose I should admit that Keith Floyd is my second cousin.

I have his recipe for Hungarian Goulash somewhere.
Yes he does slurp into it some Hungarin Bulls Blood wine.

BAT · Post by **BAT** » Thu May 08, 2003 7:43 pm

Don, Neil, or Phil, can you please make us a link for recipes? That would be great. Thanks!

gavin · Post by **gavin** » Thu May 08, 2003 7:56 pm

BAT wrote:Don, Neil, or Phil, can you please make us a link for recipes? That would be great. Thanks!

Great idea.

I can remember when the list first started, I put loads of stuff out to people missing Youkshire pud, roast potatos etc.

I'm quite happy mucking about in the kitchen, and always up for somthing new. Could be very handy...

Cheers
Gavin

daive · Post by **daive** » Thu May 08, 2003 9:20 pm

Here is the perfect mid morning snack...

Get 2 nice fresh slices of Ruispalat ryebread and on both slices spead lashings of garlic cheese spread. now create a base with one slice of ryebread then add some gravadlax, then some mauste kurkku slices, then cover generously with some slices of Polar15 cheese, then add liberally some punajuuripiparjuuri salaatti and place the other slice of bread on top, et voila. Hyvää ruoka halua.

You may wash it down with either diet lemon coke or alternatively vahva musta kahvi, the el presidentti type.

Tomorrow tune in for my savoury marmite and sandwich spread birthday cake recipe.

Richard · Post by **Richard** » Thu May 08, 2003 9:42 pm

gavin wrote:I can remember when the list first started, I put loads of stuff out to people missing Youkshire pud, roast potatos etc.

I made Sunday roast for My Mother-In-Law, she was peering through the
oven window every 10 minutes to see what was happening. In their 50's
Finnish women don't expect to see a new way to do potatoes.

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