danpa
Dumfries Dumfriesshire
Easy Peasy Chocolate Cake
A retired industrialist who now passes his time painting (both in oils and watercolours) and webmaster for a few friends web pages. Married (47 years) two children and 4 grandchildren all of whom are girls and all of whom are wonderful. Now semi-disabled through a spinal injury, my interests are much more sedentary and my travelling to Italy and N America is now curtailed but, that's OK, I'm OLD!
Recipes I've Posted (all 86)
Italian - almost anything Italian! We have been visiting and revelling in the Italian countryside for 25 years and Italian rural, basic food is unbeatable!
My Most Recent Ratings
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Irish Tea BreadHaving revisited this recipe, I now feel that it could benefit from the addition of some spices (cinnamon, mixed spice perhaps). However, still quite tasty, easy to make and a good texture.
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Piri-piri SauceMarinade either steaks or chicken pieces in this sauce by coating them liberally with a brush for an hour before cooking. Similarly if on a barbeque but then baste the meat as it cooks with the remaining sauce. Can be used to spice up any meat dish or even pasta sauces. [I posted this recipe.]
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Croque Monsieur[I posted this recipe.]
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Ultimate Apple PiePlease note that if you click on the "Tools" button in BigOven, you'll be offered a converter. You can use this to find direct equivalent temperatures between Celcius and Fahrenheit. Europe = Celcius : USA = Fahrenheit
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Rhubarb TartPrep time: 20 mins Cook time: 25 mins [I posted this recipe.]
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Steak Diane - Aunt "mags"Original 1970's recipe, not the mustard flavoured substitute we find today.
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Hearty Pasta SoupCan't get hold of fresh basil? If you've got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it [I posted this recipe.]
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Clootie DumplingIn old Scots, a 'cloot' was a cloth and referes to the cloth in which the pudding is cooked. And, instead of being put into the oven to dry, the pudding would be sat on a plate in front of the open fire and rotated from time to time. As kids we used to fight over the 'skin' [I posted this recipe.]
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Chilli Bean BaguettesCan be frozen so, make this quantity and freeze in appropriately sized portions. I used this for my vegetarian granddaughter as a quick and easy dish and she loved it! [I posted this recipe.]
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Ultimate French Omelette[I posted this recipe.]
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Simmer-&-stir Christmas CakeA superbly rich, moist, full-fruit cake in the best traditions of a UK Christmas. Also much easier to make and assemble than you'd expect! [I posted this recipe.]
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Steak Diane - Aunt "mags"[I made edits to this recipe.]
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Beef Stroganoff By James MartinServe on a bed of fluffy rice [I posted this recipe.]
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Gordon's Good Steak GuideResting The cooked steak needs to rest for at least 5 mins and will retain its heat in a warm place for about 10 mins. Tongs Gordon uses lobster-style tongs for easy turning. Don't turn the steak in the pan until it has had at least a minute of cooking each side. That way it develops a delicious caramelised flavour. Checking for 'doneness' Use your fingers to prod the meat. When rare, it will feel soft; medium-rare should be only lightly bouncy; well done will feel much firmer. The pan Choose a heavy-duty frying pan with a thick base and, ideally, a non-stick coating. Don't overcrowd the pan - cook the steaks one or two at a time, then heat them through in the sauce later. Oils to use Use groundnut oil for cooking steaks as it can withstand high-temperature cooking without burning and spoiling the flavour. Finish with a little butter at the end of cooking, if you like. Seasoning Don't season a steak until just before cooking, as salt draws out moisture from meat.
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Beef Stew with Dumplings[I posted this recipe.]
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Traditional Bread Sauce[I posted this recipe.]
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Perfect Poached EggsYou will find that a little 'skin' of the egg white adheres to the cling film but this is minimal and not a problem. [I posted this recipe.]
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Coconut Beef Madras
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Christmas Cake
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Chilli Con Carne For One
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on Monday, February 14, 2011
on Monday, August 09, 2010
on Sunday, May 02, 2010
on Friday, December 04, 2009
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Good morning Dan! Thank you for your lovely comment on my page :)
I noticed that you have added ALOT of recipes, I cannot wait to try some of them, and I love the wide range in variety you cook with! It is Monday morning and I'm headed off to work this morning (please notice, it's 7:19 in the morning here and I'm already on this website..lol see, told you I loved it...ha ha have a wonderful day friend! Brooke
3 years, 4 months, 2 weeks, 3 days, 6 hours, 24 minutes ago
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Hi Dan! Thank you for excepting my friend request! I just joined the site yesterday and I'm finding it hard to get off of it..lol This is a wonderful website with a ton of useful information, and I love that it's all REAL people sharing recipes and stories, sure beats Hollywood inspiration anyday! Thanks again!
Brooke btw..Coconut beef madras sounds mouthwatering :D
3 years, 4 months, 2 weeks, 4 days, 2 hours, 38 minutes ago
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Hi Dan,
Really glad that the pie worked out. Now you have your own "secret" for apple pie! I am going to try one of the slow cooker recipes this week for dinner. I am looking forward to having great success with it!
Best regards,
Carol
3 years, 6 months, 6 days, 22 hours, 30 minutes ago
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Hello Scotland!
Thanks so much for the medal. I had not realized I left out the flour! I have since updated the recipe, it's 1/2 cup of all purpose flour. Thanks again for letting me know!
3 years, 7 months, 6 days, 2 hours, 53 minutes ago
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Thanks for the great idea. I will have to try it sometime soon, but must first venture to find some canned ratatouille. :)
3 years, 7 months, 3 weeks, 2 days, 15 hours, 58 minutes ago
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Italian - almost anything Italian! We have been visiting and revelling in the Italian countryside for 25 years and Italian rural, basic food is unbeatable!
