newgabeSILVER Member
what goes around comes around. unless you're into stalls.
4,030 posts
Location: Bali, Australia


Posted:
Following the great success of tea and cakes at the Piazza Juggle Club:
and with the Inspiration of Surea.

we present....The Recipe Thread.

beerchug clap clap clap clap clap clap clap clap clap beerchug

heart Moist Treacle Gingerloaf heart

So easy to make!! Yummy to eat fresh, or warm with cream or even a few days later cold with butter. Easily transportable to juggle jams, festivals, parks and other places people get hungry.... I always make at least two at once cos it's so easy and they get eaten so fast...

3/4 cup plain flour (use spelt if you don't like wheat flour)
1/4 cup self raising flour
1/2 teaspoon bicarb soda
1/2 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger (however much you like really... I like it spicy)
wink and a fair scrape of freshly grated nutmeg if you have it..)
1/2 cup castor sugar (or really fine brown sugar.. use less)
1 egg
1/2 cup milk (or soy)
60g butter
1/2 cup treacle

Mix sifted flours, sugar, spices and soda. Stir in combined egg and milk. Melt butter in a small saucepan and add treacle. Heat them together but don't boil. Stir into flour mixture.
(it will look really runny....)
Pour into a loaf pan. To prepare the pan: grease it, line with baking paper and also grease the paper. Do this even if it's a non-stick pan. It sounds fiddly but the extra minute's work is worth it so it cooks properly and comes out of the pan really easily.

Cook for 50 minutes at about 180*C. Leave to stand for 5 minutes then turn it onto a wire rack to cool.

Enjoy! You can eat it warm if you don't want to wait!
beerchug

.....Can't juggle balls but I sure as hell can juggle details....


The Tea FairySILVER Member
old hand
853 posts
Location: Behind you...


Posted:
This is a FANTASTIC thread, I thought of starting one of these a few weeks ago (honest!) but then I forgot about it.

Here's one I made last night...

WHITE CHOCOLATE SQUARES

4 1/2 oz white chocolate, chopped.
6 oz butter
4 eggs
4 oz caster sugar
7 oz plain flour, sifted
1tsp baking powder
1tsp salt
4 oz dried fruit or nuts (optional)

Preheat oven to 175 degrees, grease and line a 9" baking tin.

Melt the chocolate and butter together in a large bowl over a pan of water, stirring until smooth and velvety. Leave to cool slightly.

Mix in the eggs, then sugar, flour and the rest. Mix well. Pour into baking tin, bake for 25 - 30 mins. Cake will not be completely firm when done, it sets as it cools.

It's yummy, I make one every week! Just a nice, rich, moist sponge that goes well with just about any fruit or nut. Enjoy! wave

Idolized by Aurinoko

Take me disappearing through the smoke rings of my mind....

Bob Dylan


flidBRONZE Member
Carpal \'Tunnel
3,136 posts
Location: Warwickshire, United Kingdom


Posted:
There's actually already a really long thread [Old link], although it didn't come out in a search for recipe in the subject, so you'll keep smile

newgabeSILVER Member
what goes around comes around. unless you're into stalls.
4,030 posts
Location: Bali, Australia


Posted:
AHA flid, nice one.

Well,Tea Fairy, I'm happy to bump over to that thread and reintroduce it to the newbies like me! How about you, would you care to take a stroll....

.....Can't juggle balls but I sure as hell can juggle details....


*HyperLightBRONZE Member
old hand
1,174 posts
Location: Great Malvern [UK]


Posted:
Time to bump the thread with something a lot of people pestered me about over the weekend at Falmouth. The recipe for Binga Geer (strong, alchoholic ginger beer) is as follows:

For anyone interested in the recipe I use to make ginger beer :

Ingredients :
20 litres of Water
6 Lemons
4-6 Bits of root ginger (depends a lot on the size of the bits you use of course, but basically, enough bits to cover and area ~20cm square).
3kg of sugar
2 Level Teaspoon of Cream Of Tartar
2 Level Table Spoon Dried Yeast

Instructions :
Start by sterilising the bucket - if you don't do this, it'll most probably all go wrong as you'll get nasty stuff growing in there - yuck! :x
Scrape the zest of the lemons into your bucket
Squeeze the juice out (and add to the bucket)
Add the ginger
Boil half the water (10 litres) and pour into the bucket
Leave the ginger and lemon to soak for ~30mins
Add the sugar
Top up (with cold water) to 20 galons
Add the cream of tartar and the yeast
Now leave it in a warm place for about a couple of weeks

To check it's done you really need a hydrometer (~10 from a brewing shop). Basically, you dunk it in the bucket and watch where it floats - on the side is a scale which indicates the amount of sugar in the water. Marked near the top should be a line labelled "Bottle Now". When it's brewed enough, the hydrometer will sink to this level which indicates that there's no-longer any sugar in the water (i.e. it's ready!). If you bottle it too early, you're likely to have exploding bottles. It's exciting, but messy and time-consuming to clear up! If you wait too long, it'll taste minging like some of my early batches frown

Hope that's useful to someone - let me know if you've got any questions.

Cake or Death?


RyGOLD Member
Gromit's Humble Squire
4,496 posts
Location: Brisbane, Australia


Posted:
There's already The HOP Cookbook thread:

[Old link]

*HyperLightBRONZE Member
old hand
1,174 posts
Location: Great Malvern [UK]


Posted:
Thanks Ry, I was looking for that - will repost there when I have a moment!

Cake or Death?


RyGOLD Member
Gromit's Humble Squire
4,496 posts
Location: Brisbane, Australia


Posted:
No worries cool!

Just_Another_Clownold hand
965 posts
Location: London


Posted:
AAaaaaaaah Thanks alot for the ginger beer recipe. It was soooo nice at falmouth biggrin

Q:"How many Jugglers Does it take to change a light bulb?"
A:"One, but another 99 others saying,'I could do that if I only practised more'" biggrin biggrin

Gate Keeper to Shocked_Prawn. None may pass.


Mr_ChutneySILVER Member
Tosser
1,712 posts
Location: Herefordshire, England (UK)


Posted:
 Written by: *HyperLight


If you wait too long, it'll taste minging like some of my early batches frown



HAHAHAHA

I misread batches as 'biatches' biggrin devil

afghan_bingoSILVER Member
member
116 posts
Location: Calgary, Canada


Posted:
1: take saltpetre, sulphur, and charcoal.

2: mix them in these quantities 75:15:10

3: grind together until all uniform size (carefully!!, add smll amount of water to make less hazardous) this makes serpentine

4: force slurry through gauze screen to make small pellets.

5: Hey presto, Gunpowder!!

we were somewhere near barstow, on the edge of the desert, when the drugs began to take hold...


MojojoGOLD Member
wandering dingo
167 posts
Location: Aussie in London, Australia


Posted:
Mars Bar Vodka:

Take one bottle of vodka. Drink some of it so there's some room in the bottle. Chop up 4 or 5 mars bars and put them in. Shake bottle every day until mostly dissolved. Strain out the bits that don't dissolve. (you can also eat the bits that didn't dissolve) Drink with mixers as desired. (mmm with kahlua and milk)

I have also tried it with jelly babies, and minties, the mintie one is particularly good just with soda.

Also good fun: soak lolly snakes in vodka overnight. Eat. Good with ice cream.

Only three things are certain: Death, Taxes, and that England will not win back the Ashes in this lifetime.


faith enfireBRONZE Member
wandering thru the woods of WI
3,556 posts
Location: Wisconsin, USA


Posted:
few questions
jelly babies?
minties?
lolly snakes?
and these would be....

Faith
Nay, whatever comes one hour was sunlit and the most high gods may not make boast of any better thing than to have watched that hour as it passed


Pogo69SILVER Member
there's no charge for awesomeness... or attractiveness
3,764 posts
Location: limbo, Australia


Posted:
 Written by: faithinfire



few questions

jelly babies?

minties?

lolly snakes?

and these would be....





holy smokes...!! the world is a funny place... I though jelly babies, minties and snakes were a worldwide phenomena...



jelly babies:




Non-Https Image Link




LOLLIES!!! SWEETS(?)!! ummm... CANDY(?)!!

--pogo (pat) [forever and always]


alien_oddityCarpal \'Tunnel
7,193 posts
Location: in the trees


Posted:
"road killl roast"

1) find some fresh road kill
2) skin, season etc
3) wrap in tin foil and place near or on your engine block
4) cook at 2000 rpm for about 1000 miles

hehe it dose work.....................ask a trucker

Pogo69SILVER Member
there's no charge for awesomeness... or attractiveness
3,764 posts
Location: limbo, Australia


Posted:
bugga... found pics of minties + snakes too, but the silly things won't show up in the post... anyway... u get the idea...

--pogo (pat) [forever and always]


Pogo69SILVER Member
there's no charge for awesomeness... or attractiveness
3,764 posts
Location: limbo, Australia


Posted:
hehe... thx medusa...!! biggrin

--pogo (pat) [forever and always]


faith enfireBRONZE Member
wandering thru the woods of WI
3,556 posts
Location: Wisconsin, USA


Posted:
ooooh
sour patch kids, mentos-ish, and sorta gummy worm thingies?

Faith
Nay, whatever comes one hour was sunlit and the most high gods may not make boast of any better thing than to have watched that hour as it passed


the_poierSILVER Member
the 1337 poier
346 posts
Location: england


Posted:
just out of intrest how much ginger beer does that make?

ive got a fuzzbox and im not afraid to use it
R.I.P. gayfest


Mr_ChutneySILVER Member
Tosser
1,712 posts
Location: Herefordshire, England (UK)


Posted:
16 litres smile

*HyperLightBRONZE Member
old hand
1,174 posts
Location: Great Malvern [UK]


Posted:
Technically, it's more like 20 litres, but you can't really use the last two litres because it's full of sediment. If you thought the stuff I brought to Falmouth was cloudy, just imagine how bad the dregs of the barrel are! You should get about 18 litres though without issue smile

Cake or Death?


alien_oddityCarpal \'Tunnel
7,193 posts
Location: in the trees


Posted:
i have the recipie for toast hehe

the_poierSILVER Member
the 1337 poier
346 posts
Location: england


Posted:
so do you have to filter it?...just thinking...if you are leaving it for two weeks are you alowed to put cling film over the top to stop the bugs or would it just pop the cling film cause of added pressure?

ive got a fuzzbox and im not afraid to use it
R.I.P. gayfest


*HyperLightBRONZE Member
old hand
1,174 posts
Location: Great Malvern [UK]


Posted:
Lol, thought you were talking about the toast for a moment there wink

You'll want to filter out the large bits of ginger etc. so you'll be better off sticking it in a barrel of some sort. I use a fermentation bin which is essentially just a big bucket with a lid. I just but the lid on the top and don't quite seal it so the C02(?) can escape. I think cling film would most likely pop smile

Cake or Death?


the_poierSILVER Member
the 1337 poier
346 posts
Location: england


Posted:
so something along the lines of one of those dustbins that are like big buckets?

ive got a fuzzbox and im not afraid to use it
R.I.P. gayfest


*HyperLightBRONZE Member
old hand
1,174 posts
Location: Great Malvern [UK]


Posted:
Yup, something like this smile

Cake or Death?


faith enfireBRONZE Member
wandering thru the woods of WI
3,556 posts
Location: Wisconsin, USA


Posted:
ne body got some new ones they want to share?

Faith
Nay, whatever comes one hour was sunlit and the most high gods may not make boast of any better thing than to have watched that hour as it passed


LazyAngelGOLD Member
Carpal \'Tunnel
2,895 posts
Location: Cambridge UK


Posted:
chinese mushroom soup:

Ingredients:

oyster/shitake mushrooms, torn/sliced respectively, the thinner the better, but not into overly small pieces!
salt
vegetable oil
ginger (chopped into small thin strips)
pork (cut very thin and small pieces)
chopped green chilli (to taste)
chopped spring onions (this is not in the recipe I was shown, but I think it works well: so it's another optional)

warning: this is the way they cook it here: this goes against a lot of safety advice

heat some oil in a wok: (about a few tablespoons worth)

when the oil is hot, pour in a saucepan of water (at arms length, preferably with the wok lid ready in hand in case of fire)

when the water boils put in the mushrooms, a teaspoon of salt and cook for 2 mins

add the pork

when the pork is cooked (it will change colour) add the ginger and spring onions (and any other leafy things you want to add) and cook for about 1min

serve hot.

smile

possible extras:

noodles
beef instead of pork (probably better with shitake mushrooms)
coarse chopped pak choi, or other leafy veg
egg (possibly: I haven't tried this myself, but it's a popular addition to soup in china)

haven't got exact amounts for this one, but: I would recommend you adjust amoounts to taste: I'm not mad about spicy food, so I tend not to put much chili in, if any, but it is nice with a little bite. Also, veggies could leave out the pork.

Because ActiveAngel sounds like a feminine deodorant

Like sex, I'm much more interesting in real life than online.

'Be the change you want to see in the world around you' - Ghandi


alien_oddityCarpal \'Tunnel
7,193 posts
Location: in the trees


Posted:
wave here's a not so good Recipe.....................a Recipe for disaster ubblol





take one very drunk person, then add one drunken phone call to one very irate ex girlfriend and let stew for 18 hours ubblol



slowly continue to add lots of alcohol until well pickled and stewing in its own juices, then add one or two more drunken phone calls and the odd threat or two for some good measure biggrin





and there you have a Recipe for disaster biggrin





*this post is entirely made up and was posted with no intention other to make cause a giggle
EDITED_BY: ravehead (1168729972)

HOP Newsletter
Sign up to get the latest on sales, new releases and more...