The BDSM Kitchen

[James G 5]

Thank you! I think I'll try the almond roca first, cause I'm nervous about boiling the can of condensed milk..

And any more recipes you have laying about would be appreciated..

The milk thing scared the hell out of me first time I tried it
I was sure it would explode

 

[snowy ciara]

The milk thing scared the hell out of me first time I tried it
I was sure it would explode

'Zactly!! I think that's why I want to work up to it..

 

[James G 5]

'Zactly!! I think that's why I want to work up to it..

Here's an easy recipe
Get some tall Champagne flutes
Some heavy whipping cream (a pint to a quart, depending on how many you're serving)
Some decent Amaretto (don't shell for DiSaranno for this, Lazaroni or Di Amore is ok, but stay away from the cheap American crap)
Fresh raspberries

Start whipping the cream in a large bowl with just a PINCH of sugar
As it starts to thicken and fluff up, add the Amaretto bit by bit
Whip it to a nice thick consistency, adding enough Amaretto to thoroughly flavor it
Use a little extra sugar for sweetness if you NEED it, but the Amaretto should be enough

Put a spoonfull in the bottom of thr flute
Add a few raspberries
more cream
more fruit
etc, till full

Fill as many flutes as you need, and refrigerate to help them solidify

Serve with long spoons

MMM

 

[snowy ciara]

I might have to save that for next summer; no more raspberry season here. frost on the punpkins and all that jazz

 

[James G 5]

I might have to save that for next summer; no more raspberry season here. frost on the punpkins and all that jazz

Where the heck do you live?
It was 92 today

 

[snowy ciara]

Canada! <insert snowman smiley here>

 

[James G 5]

Canada! <insert snowman smiley here>

 

[snowy ciara]

coolies. It hasn't snowed yet, but it's looking cold enough at night to.

 

[James G 5]

coolies. It hasn't snowed yet, but it's looking cold enough at night to.

As long as you remember that just because the snow is yellow, it doesn't mean it tastes like lemon ice

 

[snowy ciara]

Why James.. Is that experience talking? (Yes, I knew that. Yellow snow just isn't my kink!)

 

[FungiUg]

The milk thing scared the hell out of me first time I tried it
I was sure it would explode

So long as you don't microwave it, you should be just fine. Most of the time what goes into cans goes in hot!

 

[James G 5]

Why James.. Is that experience talking? (Yes, I knew that. Yellow snow just isn't my kink!)

No, it's listening to Zappa

*grumbles about kids with no knowledge of music*

 

[snowy ciara]

No, it's listening to Zappa

*grumbles about kids with no knowledge of music*

wonders if it would be bad thing to point out that zappa predates me by a few years.. runs away..

 

[James G 5]

wonders if it would be bad thing to point out that zappa predates me by a few years.. runs away..

That's why I said KIDS
Practically a BABY you are

 

[snowy ciara]

well, yes, but still legal! That's what counts, isn't it?

 

[ShyGuy68]

Low fat Lasagna
(4 persons)

500 gram (1 Lbs) minced low fat beef
4 medium sized onions chopped coarsely
At least 2 cloves of garlic, finely grated
4 carrots coarsely grinded
4 stems celery finely chopped
A little freshly grated nutmeg, salt and pepper
Fresh or dried oregano, whatever you have is fine, at least one teaspoon
1 tin of concentrated tomato purée
3 dl (10 fl oz) red wine
3 dl (10 fl oz) low fat milk


For the cheese sauce

½ (17 fl oz) liter milk
Cornstarch
A little freshly grated nutmeg, salt and pepper
200 (7 oz) gram grated low fat cheese


For putting the lasagna together

Lasagna plates (I hope you can buy the pre boiled “fresh” ones, they are the best) for 4 persons
200 (7 oz) gram of grated low fat cheese and some breadcrumbs



Gently fry the onions in a pan, until they are “clear”, if they stick to the bottom of the saucepan you can add a little water or red wine. Then add the meat, and when this is heated through (the color changed from red to gray) add the carrots and the celery. When this is well heated add the nutmeg, oregano, salt, pepper, garlic, red wine and tomato purée. Let it simmer for at least 2 hours (in Italy they won’t serve it if it hasn’t simmered for at least 8). During this period add more fluid, water or red wine if necessary. 15 minutes before it’s done add the milk and the bolognaise sauce is finished.

For the cheese sauce you gently boil the milk and thicken it with the cornstarch, you want a thick white sauce, add nutmeg, salt and pepper according to taste. Then add the cheese.

When you put the lasagna together, start with a very thin layer of bolognaise, a layer of lasagna plates, bolognaise, cheese sauce, bolognaise and so on. Finish off with a layer of lasagna plates on which you pour the last of the cheese sauce. Spread the cheese on top of it and on top of the cheese a little breadcrumbs.

Whack it into the oven at 190 C (370 F) for 35 minutes and serve with a light salad and some good white bread.

 

[snowy ciara]

My mum's coconut rice..


stove top directions

You need:

2 cups of coconut milk
1 cups of normal (not minute rice) rice. (I like to use long grain, but short grain works..)
One tsp of finely grated fresh ginger
pinch of sea salt
a few drops of lemon juice


Start with just the coconut juice and ginger in a pan suitable for rice. (Heavy bottomed, with a lid). Gently bring it to a boil, stirring constantly. (you have to do this cause the coconut milk is really thick and it'll scorch really easy.) Cook this for a few minutes, then add the rice, salt and lemon. Keep stirring, until the mixture comes to a boil again; then turn it way down to a simmer. Stir occasionally, being sure to do scrape the bottom and turn it over. I know you don't usually stir rice, but again, the coconut milk is thick and it will scorch if you don't watch it.


Now if you're gonna do this in a rice cooker, you can add all the ingredients at once. I don't recommend this because of the scorch factor. You still have to stir it.

I like to serve this with curry dishes, cause it's a "cool" spicy, and a bit nutty. Really good stuff.

 

[FungiUg]

Does you mum come with that?

 

[snowy ciara]

You'd have to ask my dad..

 

[silver_inari]

You'd have to ask my dad..

Oh god, my head really hurts now...that brings association of my parents...*bangs head on the wall really hard to get the image out of her head*

 

[catalina_francisco]

Stuffed Trout Cooked in Foil

4 x 225gr (1/2 lb) trout, cleaned
20 gr (3/4oz) butter
3 shallots or 1 onion, finely chopped
225gr (2 cups) chopped mushrooms
150ml (1/4pint) single (light) cream
salt and pepper
25 gr (1oz) dried white breadcrumbs
5gr chopped fresh chervil
5 gr chopped fresh parsley
1 egg

1. Preheat the oven to 200C (400F). Rinse and dry the fish.

2. Prepare the stuffing; melt the butter in a heavy-based frying pan. Add the shallots or onion and cook until softened. Add the mushrooms and cook until the mixture is quite dry.

3. Stir in the cream and add salt and pepper to taste. Bring to the boil and boil until reduced (evaporated) by half, stirring occasionally.

4. Remove from the heat and add the breadcrumbs, chervil, parsley and egg. Mix well and season to taste with salt and pepper.

5. Divide this stuffing between the trout and spread it inside them. Leave until cold. Close the openings and secure with string. Wrap each trout in foil. Arrange on a rack in a roasting pan and cook in the preheated oven for 20 minutes.

6. Serve the trout in the foil. Pats of plain or savoury butter can be placed on top of the fish when unwrapped.


I don't use salt in this as I do not add salt to my food, and I replaced the white breadcrumbs with brown....and it all came out beautiful.

Catalina

 

[catalina_francisco]

Self Saucing Chocolate Sponge Pudding

Pudding:
I cup self raising flour
1/4 teaspoon salt
2 tablespoons cocoa
3/4 cup sugar
30 gr butter or margarine
1/2 cup milk
1 teaspoon vanilla

Sauce:
3/4 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot water

1. Sift flour, salt, cocoa. Add sugar.

2. Mix into a batter with melted butter, milk and vanilla.

3. Turn into a deep, oven proof dish.

4. In another bowl, mix together sugar and cocoa and blend with water.

5. Pour over the sponge pudding mixture.

6. Bake in a moderate oven for 50-60 minutes.

7. Serve warm with boiled custard, whipped cream, or ice-cream.


Catalina

 

[Netzach]

That pudding sounds so good.

My sweet tooth is as active as ever before, though honey and fruit are the only way for me to indulge it. It's not a torture diet though.

Here's one so bone ass simple it's insane, and I have found that people with normal digestion who can eat flour and sugar don't miss them at all when I make this. It disappears quickly and it's a barlike/brownielike thing. Note the absence of butter! Really, you normal gut folks will love this.

1. c. no sugar no corn syrup all natural no fun peanut butter
1/2 c. (generous) honey
1 egg
1 tsp baking *soda*

pour it into a 8x8 well buttered dish (ok, there's your butter) and bake at 350 for about 30 minutes, usually a little less, till it's a bit brownish.

 

[Netzach]

I was so very doubtful that this would be anything but disgusting, but I tried it and it was great!

You wind up with a very light, crepelike, hard-to-turn pancake, delicious.

1 egg
1 banana mashed up.

That's all folks. Whip these together and treat as pancake batter. A celiac disease treat that the normals like too. I like to have mine with some farmer cheese on the side.

 

[catalina_francisco]

Hah, talking of things which should be disgusting but aren't, F made me Cuban Rice ....won't even attempt the real name here. Basically all it is is rice cooked and allowed to cool in a glass in the fridge, tipped out onto a plate, tomato sauce made with tomato paste, white wine, olive oil, stock, garlic which is then poured decoratively over and around the rice, then on top of that a fried egg with soft yolk, then topped with a peeled banana. Was yum.

Catalina