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TP recipe book

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31. Posted by Isadora (Travel Guru 13926 posts) 10y

Quoting Brendan

So you put the plate in the pot to keep the little fella's at the bottom?

Yes, otherwise they have a tendency to float and unroll before the mixture has cooked thoroughly. When that happens - you just have dolma soup. The plates hold them in place.

32. Posted by Brendan (Respected Member 1824 posts) 10y

ah, interesting idea

33. Posted by Cupcake (Travel Guru 8468 posts) 10y

psssssssssssssssst....if you order before company arrives...you can slap it on a plate, toss the take out containers...and take the credit...not that I have ever done this mind you....but a little bird told me............

34. Posted by Q' (Travel Guru 1987 posts) 10y

Quoting CupCake

psssssssssssssssst....if you order before company arrives...you can slap it on a plate, toss the take out containers...and take the credit...not that I have ever done this mind you....but a little bird told me............

I think this goes in the "Helpful Tips" section....

35. Posted by Cupcake (Travel Guru 8468 posts) 10y

Oh, I almost forgot...make sure you order extra...just incase anyone asks for seconds! ;)
(If you haven't figured it out yet...I can't cook...well, I can make toast...just not particularly well ;) )

36. Posted by IronChef (Full Member 1076 posts) 10y

Well, we haven't started too much of a cookbook here yet. I love the idea, though. Around the world cooking, homestyle. I love collecting old cookbooks and family recipes. I hope this thread doesn't die to soon.
Been pretty busy lately. I have missed y'all. I have a pretty good recipe that I came up with a couple days ago. I got these secret ingredients from this really cool girl over there in NZ. I'll post it soon. Right now I gots to get to bed. Another big party for Halloween tomorrow/today. Man, time flies when your having fun!

Cheers! and eat well.

The secret ingredient is ... KELP!

37. Posted by Isadora (Travel Guru 13926 posts) 10y

Quoting IronChef

I have a pretty good recipe that I came up with a couple days ago. I got these secret ingredients from this really cool girl over there in NZ. I'll post it soon. Right now I gots to get to bed. Another big party for Halloween tomorrow/today. Man, time flies when your having fun!

Cheers! and eat well.

The secret ingredient is ... KELP!

YOU'RE ALIVE!!!!!!!!!!!!!!!!!! YEAH!!!!!!!!!!!!!!!

Did you get the smoked kelp??? And the smoked sea salt???? I used the smoked sea salt in the sauce for babyback ribs. It was wonderful!!!!! Just right right amount of salt and smoky flavor.

38. Posted by mahmud (Full Member 247 posts) 10y

POODING :

Ingredients:

  • 1 Litre liquid milk.
  • 1/2 K.G sugar cup chopped onion
  • 8 Eggs
  • 1/2 Spoon salt.
  • 100 Gram peanuts.
  • cardamom & Cinamoms : As per taste

Directions:

Mix all the ingredients until they become smooth. Then bake those in a woven for 30 mnts. Serve while it will be little harder.

Yields: 6 servings.

39. Posted by noemagosa (Full Member 355 posts) 10y

Quoting mahmud

POODING :
(...)

  • 1/2 K.G sugar cup chopped onion

Is it 1/2kg sugar or onion?

40. Posted by noemagosa (Full Member 355 posts) 10y

LES CRÈPES (apparently typicaly french, it's my personal most successful recipe although it's sooo easy, I don't get it! )

The proportions are for one person (maybe 6 to 8 crèpes per person? I never eat only one crèpe, what's the point?...)
So:

  • 1 egg
  • 100 grammes flour
  • 1 cup milk
  • flavour (I'm crazy about vanilla, but with a bit of rhum it's very good too... My mum prefers a bit of grated lemon skin)
  • a bit of water
  • oil for the pan

Mix all the ingredients. Don't forget, this is per person, so if you are 4 to eat the crèpes, make four (4) times the same ingredients (4 eggs, 400gr flour, 4 cups of milk etc...)

Without the water, the paste will be too thick, you'll have to add water to have a very liquid paste. This is NOT pancakes, the crèpes are thinner and more "elastic".

Ok, so once the paste is ready (or so it seams), put a pan on the stove, the heat should be medium-high, grease it a bit with oil (I take out the extra with a napkin that I re-use for the next crèpe). And with a serving spoon, spread the paste on the pan. Let cook on one side, then the other.

NB: If you want to make "fly" the crèpe when you flip it around, you'll need a bit of practice, but it's not hard. What you need is a not-too-heavy pan that you can shake with one hand...

Oooooh ... This is hard, how can you discribe KITCHEN ART??!!! Wi should open a TP KITCHEN TV SHOW!! YEAY!!