The BDSM Kitchen

[Netzach]

That actually sounds really good.

The breakfasts I miss most in this town are done by this little hole in the wall Cuban place, the line wraps the block every weekend.

 

[graceanne]

Ick. The fried egg was a bit over the top for me. I mean how can people eat fried eggs? Do you SEE what they look like? *shudders*

Siesta Mac and Cheese

1 box Mac and Cheese
1 lb hamburger
1 can diced tomatoes (the Mexican style ones taste best)
1 itty bitty can peppers (optional)
1/2 onion

Boil macaroni noodles. Fry hamburger, peppers, and onion in a skillet until the onion is soft and hamburger brown. Drain off fat, mix in tomatoes. Add cheese mix, butter, and milk to the macaroni noodles as directd on the box. Mix in hamburger and tomatoes with mac and cheese. Total of 15 minutes to make.

 

[catalina_francisco]

That actually sounds really good.

The breakfasts I miss most in this town are done by this little hole in the wall Cuban place, the line wraps the block every weekend.

It is amazing what flavours can taste really good when mixed in the most unlikely combinations. There is a UK chef, Heston Blumenthal, who is quite often on the BBC and apart from his award winning restaurant The Fat Duck (check his menus on the site), he spends a lot of time researching the science of combining unusual ingredients etc. Some of his dishes include Smoked Bacon and Egg Ice Cream; Leather, Oak and Tobacco Chocolate (that has to be a BDSM type flavour!!); Nitro Green Tea and Lime Mousse; and Snail Porridge. Is said to be outta this world.

Catalina

 

[catalina_francisco]

...and with the recent festive season, has anyone something new to add to our kitchen?

Catalina

 

[Kierae]

Cinnamon Pork

I made this for a dinner party where I cooked several asian dishes. Technically it is an appetizer but it was so good that we decided it would work as a main dish.

Cinnamon Pork

2 whole 1 lb. pork tenderloins

Marinade:
2 cloves garlic
2 green onions
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons dry red wine
1 teaspoon ground cinnamon
1/3 cup soy sauce

Chop garlic and green onions finely. Combine honey, brown sugar, and wine in a large bowl. Add onions and garlic. Stir in cinnamon and then soy sauce.

Place the tenderloins in the bowl, coating them well with the marinade. Cover the bowl and marinate the meat for at least 2 hours, turning occasionally. (May be left in the refrigerator overnight and is actually better when left to marinade longer.)

Preheat the oven to 350°. Remove the pork from the marinade and place it on a broiler pan. Reserve marinade for basting. Bake until cooked through, about 45 to 60 minutes, basting often. Cool. Transfer to a serving platter and cut into 1/4" slices.

Note: 2 teaspoons of red food coloring may be added to the Cinnamon Pork marinade to give the mixture that distinctive Chinese red color. It bleeds slightly into the meat for an unusual, red-ringed look.

 

[catalina_francisco]

Oh that sounds yum, thanks...and is that a new AV? Very nice.

Catalina

 

[Kierae]

Oh that sounds yum, thanks...and is that a new AV? Very nice.

Catalina

aye, one from my ongoing erotic art collection - absolutely love the pic threads we have here.

 

[catalina_francisco]

aye, one from my ongoing erotic art collection - absolutely love the pic threads we have here.

LOL, and I have discovered a treasure trove of erotic and D/s photography recently which keeps me distracted from time to time.

Catalina

 

[brioche]

I like the look of some of these recipes.

I have a LOT that I can post, but I'll have to get out the book they're written in, and there's all kinds, so is anyone looking for anything in particular? Lunch, dinner, dessert? They're all lowfat too, and I'll include the counts.

I take requests...but I won't be putting them up until tomorrow at least.

 

[catalina_francisco]

I am in the process of making an index at the top of the thread (in the first post) so it is easier for people to see what is here and find it....but would recommend those who haven't been here before to read through the thread if and when they have time as there are tips and bits shared throughout...oh and an extra special recipe from Shadowsdream which I haven't indexed.

Catalina

 

[catalina_francisco]

Ginger Slice (indexed on front page of thread)

Slice:

1/4 lb butter
1/2 cup sugar
1 cup plain flour
1 teaspoon baking powder
1 teaspoon ground ginger

Icing:

8 tablespoons sifted icing sugar
3 teaspoons syrup
1 teaspoon ground ginger
1 teaspoon butter

Cream butter and sugar, add sifted flour, baking powder and ginger. Mix well and press into a flat slab tin. Bake in a moderate oven for about 15 minutes. While cooking, mix together icing ingredients and melt slowly in saucepan. Pour over ginger slice while hot, sprinkle with coconut, allow to cool and cut into squares.


Catalina

 

[catalina_francisco]

Pineapple Upside Down Cake

Cake: 60 gr butter 1/3 cup caster sugar
1 large egg 3 tablespoons milk
1 cup self raising flour
1 teaspon cinnamon (optional) 1 teaspoon ginger (optional)

Caramel: 1/3 cup brown sugar 3 tablespoons butter

Fruit: 1 small can pineapple slices glace cherries

1. Cream the caramel mixture together and stread on the base of an 18cm cake tin.

2. Arrange drained pineapple in pattern on top of caramel. Decorate with cherries.

3. Beat butter and sugar to a cream.

4. Add the egg and beat well.

5. Add sifted flour and spices alternately with milk.

6. Pour over caramel and pineapple and spread evenly.

7. Bake in a moderate oven for 30-35 minutes.

8. Turn out of tine and place upside sown on a plate.

9. Serve with hot custard or whipped cream.


Catalina

 

[Kierae]

ohhh I love Pineapple upside down cake - remember when growing up, my mother baking one in a cast iron skillet. She use to do the same recipe with peaches and pears too. I am going to have to try the ginger slice recipe (particularly since it doesn't use any of the precious fresh hands of ginger set aside for figging ).

 

[catalina_francisco]

Spicy Curried Meatballs

750 gr. minced steak
250 gr. sausage mince
1 tablespoon curry powder
salt, pepper
2 eggs
3 tablespoons fruit chutney
I large onion
60gr. butter or olive oil
I large onion (extra)
2 tablespoons curry powder (extra)
1 teaspoon paprika
2.5 cm (1 inch) piece green ginger
1 clove garlic
2 teaspoons turmeric
2 tablspoons plain flour
2 1/2 cups water
3 tablespoons tomato paste
3 tablespoons fruit chutney (extra)
1 green apple

1. Place mince, curry powder, salt, pepper, eggs, chutney and peeled and finely chopped onion into bowl; mix well.

2. Roll tablespoons of mixture into balls.

3. Heat butter (or oil) in pan, add 1/2 meatballs, cook until golden brown, shaking pan constantly; remove meatballs from pan. Repeat with remaining meatballs.

4. Add peeled and finely chopped extra onion, extra curry powder, paprika, peeled and grated ginger, crushed garlic and turmeric, saute gently until onion is tender.

5. Add flour, stir until golden brown, add water, tomato paste, extra fruit chutney and peeld and grated apple, stir util sauce boils and thickens.

6. Return meatballs to pan, season with salt and pepper. Cover pan and simmer gently for 30 minutes or until meatballs are tender.

 

[catalina_francisco]

Crisp Fried Fish Puffs

750 ggr. fish fillets
3 slices bread
1/2 cup milk
1 teaspoon curry powder
1 tablespoon flour
1 egg
1 onion, finely chopped
salt, pepper
1 egg, extra
2 tablespoon milk, extra
flour
dry breadcrumbs
oil for deep frying

1. Remove skin and bones from fillets, chop fish finely.

2. Break up bread roughly. cover with milk, let stand 20 minutes.

3. Combine chopped fish, soaked bread and milk, chopped onion, curry powder, flour, egg, salt and pepper and mix well. Refrigerate 1 hour.

4. Form mixture into balls, coat with flour, then combined beaten egg and milk, then coat well with dry breadcrumbs. Refrigerate 30 minutes.

5. Deep fry in hot oil until golden brown and cooked through.

Makes about 35. Serve hot with Curry Sauce.

30 gr. butter
1 tablespoon flour
2 teaspoons curry powder
1 cup milk
1/4 cup sour cream
1 tablspoon chopped parsley
salt, pepper

1. Melt butter in pan, add flour and curry powder and stir until smooth.

2. Cook 1 minute, remove from heat, add milk gradually, stir until smooth.

3. Return pan to heat, stir until sauce boils and thickens. Add sour cream, parsley, salt and pepper and stir until smooth and combined. Serve with fish balls.

 

[Kajira Callista]

Ambrosia Salad

Pretzel sticks
4 Tbsp sugar
1/2 cup melted butter margarine or other such as smart beat which is what i use
1 large can mandarin oranges
1 large can pineapple chunks
1 large can tropical fruit salad
8 oz bag of shredded unsweetened coconut
1/2-3/4 cup chopped pecans
8 oz. cool whip fat free topping
12 oz fat free sour cream
8 oz bag of mini marshmallows

The fruit needs to be drained well so do this first.

Cover bottom of 13x9 baking dish with broken pretzel sticks.
add sugar and melted butter and stir.
bake at 400 degrees for 6 mins.

In a large bowl combine the fruit, nuts, coconut and sour cream
stir in marshmallows last.
Pour into COMPLETELY cooled baking dish and spread evenly.
Spread cool whip evenly on top.
cover and refrigerate for 1-2 hours.

You can also use fresh whipped cream or the stuff in a can that comes out all pretty but don't put either of those on until you are ready to serve.

People always want me to make this for them, so when I do, I buy the pretty foil pans that come with a plastic dome type top so things don't get mushed.

 

[A Desert Rose]

This was sent to me today by a friend who, like me, doesn't cook.

Omelettes In A Bag

(1 serving)


2 Large Eggs
1 Tablespoon of Cheese
1 Tablespoon or so of any other ingredient you like in your omelette (bacon or onion, cheese, mushrooms, etc) - Optional
1 Small Ziploc Bag
Crack eggs right into the small Ziploc bag. Add the cheese and any optional ingredients you like. Seal the bag, squish the ingredients to mix. "Burp" the air out.

Bring a medium-sized pan of water to a heavy boil.

Drop Ziploc baggie into the boiling water. Boil for 5 minuntes.

Carefully, remove baggie from the water. Open the bag and roll the omelette onto a plate. YUM !

http://www.mrbreakfast.com/superdisplay.asp?recipeid=1076

 

[kerker_miester]

cooking

As I have been gone awhile I just read this one. I love to cook (especially for someone special) and have been cooking since I was about 8 I started with baking pies and cakes and moved into dinners for a family of six by the time I was 10. This is a wonderful thread and I will see what special recipes I can add at a later date but I must warn you I have been known to cook as long as 14 hours on one dish,(it is well worth the time for seafood lovers) as I am from south Louisiana if there are any interested in cajun dishes let me know I will try to acomadate all tastes.

 

[catalina_francisco]

As I have been gone awhile I just read this one. I love to cook (especially for someone special) and have been cooking since I was about 8 I started with baking pies and cakes and moved into dinners for a family of six by the time I was 10. This is a wonderful thread and I will see what special recipes I can add at a later date but I must warn you I have been known to cook as long as 14 hours on one dish,(it is well worth the time for seafood lovers) as I am from south Louisiana if there are any interested in cajun dishes let me know I will try to acomadate all tastes.

Nice to see you in these parts again..believe it or not you have crossed my mind more than a few times in the last few months. I hope everything in your world is on the upward sweep and you are smiling often.

Catalina

 

[@}-}rebecca----]

As I have been gone awhile I just read this one. I love to cook (especially for someone special) and have been cooking since I was about 8 I started with baking pies and cakes and moved into dinners for a family of six by the time I was 10. This is a wonderful thread and I will see what special recipes I can add at a later date but I must warn you I have been known to cook as long as 14 hours on one dish,(it is well worth the time for seafood lovers) as I am from south Louisiana if there are any interested in cajun dishes let me know I will try to acomadate all tastes.

yes please kerker_miester a traditional recipe for Gumbo would be wonderful . I promise to make it exactly as stated. I have never had gumbo even when in New Orleans and regret it to this day.

 

[catalina_francisco]

Shepherd's Pie

500gr. steak mince
1/2 cup water
pepper
1 small carrot
1-2- tomatoes (optional)
Parsley
1 beef cube
2 tablespoons four
1 teaspoon salt (optional..I leave out)
1 onion
4 large potatoes
2-3 tablespoons milk

1. Place meat, chopped onion,and grated carrot in a saucepan.

2. Add water, seasoning and beef cube.

3. Cook over gentle heat until well cooked. Add water if necessary.

4. Sprinkle flour over meat and mix well. Allow to thicken.

5. Pour into pie dish and cover with slices of tomato.

6. Prepare potatoes and cook in boiling salted water.

7. Drain and mash well and add butter and milk.

8. Spread potatoes over top of eat and mark with a fork.

9. Bake in a moderate oven until golden colour.

10. Serve garnished with parsley.



Catalina

 

[catalina_francisco]

Basic Steamed Pudding

120gr butter
2/3 cup caster sugar
2 large eggs
2 cups self raising flour
vanilla
1/2 cup milk

1. Beat butter and sugar to a cream.

2. Add the eggs one at a time and beat well. Add vanilla.

3. Sift flour and add to mixture alternately with milk.

4. Grease pudding basin well and pour pudding mixture in.

5. Cover with lid or greased paper or foil.

6. Stand in a steamer and cook for 2 hours.

7. Serve hot with boiled custard or sweet white sauce.

Variations :

Steamed Fruit Pudding:

Add 3/4 cup rainsins, sultanas or dates to the mixture.

Steamed Jam Pudding:

Pour 1 cup thin jam into the base of the basin before filling with mixture.

Steamed Orange Pudding:

Add the grated rind of 1 orange and replace 1 tablespoon of milk with a tablespoon or juice.

Steamed Chocolate Pudding:

Sift 3 tablespoons of cocoa with flour and increas milk to 3/4 cup.

Steamed Ginger Pudding:

Add 3 teaspoons ground ginger
3 tablespoons treacle
1 teaspoon baking soda
use plain flour instead or SR flour.


Catalina

 

[Ebonyfire]

What is Castor sugar?

 

[catalina_francisco]

What is Castor sugar?

Very fine sugar. When I can't buy it here, I just stick some of the conventional sugar in a food processor to make it finer, but not to the stage of icing sugar which I think is powdered sugar in the US.

Catalina

 

[Ebonyfire]

Very fine sugar. When I can't buy it here, I just stick some of the conventional sugar in a food processor to make it finer, but not to the stage of icing sugar which I think is powdered sugar in the US.

Catalina

Powdered or just finer granulated?

I see powdered, never mind