do you know a good reciepe?

Answer 1

Yes I know lots and lots, but what sort of recipe do you need

Chicken recipe : Oriental Chicken

4 plump, free-range chicken thighs
5 fl oz (150 ml) Shaosing (Chinese brown rice wine)
3 fl oz (75 ml) Japanese soy sauce
1 heaped teaspoon peeled, grated fresh root ginger
4 cloves garlic, crushed
5 whole star anise
1 teaspoon toasted sesame oil
To garnish:
1 small red chilli, deseeded and cut into fine shreds
1 spring onion, cut into fine shreds
To serve:
5 fl oz (150 ml) rice, cooked
Pre-heat the oven to gas mark 6, 400°F (200°C).. Then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time.
Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.

Fish recipe: Italian Baked Fish
Four pieces of any white fish can be used for this dish, though my own personal choice is cod steaks on the bone.
Ingredients
4 thick pieces cod (or other white fish)
2 tablespoons olive oil
1 medium onion, finely chopped
1 fat clove garlic, crushed
1 lb (450 g) ripe tomatoes, peeled and chopped, or 1 x 14 oz (400 g) tin Italian tomatoes
4 oz (110 g) mushrooms, thinly sliced
1 level tablespoon fresh chopped basil
1 level tablespoon capers, chopped
juice ½ lemon
12 black olives
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375°F (190°C).
Start by making a good thick tomato sauce: heat the olive oil in a saucepan and fry the onion for about 5 minutes. Now add the garlic and tomatoes. Season with salt and pepper, then bring to simmering point and cook gently, uncovered, for 15 minutes, stirring occasionally. Next add the sliced mushrooms, making sure that they are well stirred in. Simmer for a further 10 minutes until it looks like a thick sauce. Lastly, stir in the fresh basil and chopped capers.
Now place the fish in a shallow baking dish or tin, season with salt and pepper and sprinkle a little lemon juice on each piece. Next spoon an equal quantity of the sauce on to each piece of fish and arrange a few olives on top. Cover the dish with foil and bake on a high shelf for about 25 minutes, depending on the thickness of the fish. Serve with new potatoes or brown rice and a tossed green salad.

Vegetable Recipe: Roasted Mediterranean Vegetable Lasagne
For the filling:
1 small aubergine
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil, leaves torn so that they stay quite visible
3 tablespoons extra virgin olive oil
2 oz (50 g) pitted black olives, chopped
1 heaped tablespoon capers
3 oz (75 g) Mozzarella, grated
salt and freshly milled black pepper
For the sauce:
1¼ oz (35 g) plain flour
1½ oz (40 g) butter
1 pint (570 ml) milk
1 bay leaf
grating of fresh nutmeg
3 level tablespoons freshly grated Parmesan (Parmigiano Reggiano); see recipe introduction
salt and freshly milled black pepper
For the topping:
1 level tablespoon freshly grated Parmesan (Parmigiano Reggiano); see recipe introduction
Pre-heat the oven to gas mark 9, 475°F (240°C).
Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth.
Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C).
Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment

Answer 2

Here are a few options: 1. 1.5 Tbsp water + 1.5 Tbsp oil + 1 tsp baking powder = 1 egg 2. 1 Tbsp water + 1 Tbsp white vinegar + 1 tsp baking powder = 1 egg 2. 3 Tbsp flaxmeal + 1/3 cup water (blended well) = 2 eggs

Answer 3

What type of recipe would you like? Breakfast, lunch, dinner, dessert???

Answer 4

No, but I know some good recipes.

Answer 5

yes, but what kind of a recipe do u need...? cakes, dinner, .....? give more detail to get help

Answer 6

yes many