Check out this video of Mydish.co.uk founder Carol Savage talking about how Mydish.co.uk came around.
Archive for December, 2008
How MyDish Came about…
Monday, December 29th, 2008More things for the Christmas shopping list…
Tuesday, December 23rd, 2008When you’re doing your christmas shopping in the next few days, make sure that you’re ready for that huge, uninspiring pile of turkey leftovers after the big meal. Dry turkey isn’t much fun in a sandwich but marinaded and simmered in a tasty curry sauce, and it’s delicious and flavoursome. So why not plan for a curry after christmas and make sure that you’ve got all the turmeric, cumin, coriander, garam masala, ginger and other herbs and spices that can make a delicious homemade curry.
Here are a few ideas. In this dead easy recipe, just replace the chicken with turkey: Chicken Curry.
If you’re a bit more ambitious, try this Christmas Turkey Curry.
Beware Illegal Mince Pies
Sunday, December 21st, 2008
Did you know that when you’re cheerily munching those delicious mince pies, that you’re actually breaking the law? Albeit only technically.
Unlike most christmas traditions, mince pies date back further than the reign of Queen Victoria. They are recorded as a medieval tradition and some say they have older, pagan origins. Originally they did indeed contain minced meat (hence the name) as well as the fruit and spices we still consume today. They were often oblong in shape to reflect the manger Jesus lay in and cinnamon, cloves and nutmeg represented the gifts of the three wise men.
However, in 1644 Oliver Cromwell (who wasn’t known for his love of the frivolous) declared that Mince Pies were illegal. And that’s how they remain to this day: the law has never been repealed.
All the more reason to scoff as many of them as you possibly can this Christmas, says MyDish!
Google Zeitgeist: Fastest Rising Recipes
Tuesday, December 16th, 2008Google gives a fascinating glimpse into what the nation is thinking and the Google Zeitgeist service is an absorbing read. In particular we were gripped by the details of the fastest rising recipes on Google.co.uk in 2008:
Recipes (Fastest Rising)
- cupcake
- meatballs
- rocky road
- crumble topping
- eaton mess
- pork belly
- rhubarb fool
- lemon posset
- honey comb
- beer batter
MyDish has lots of recipes that searchers are looking for. But if you’re looking for ‘eaton mess’, you’ll be disappointed. The dish is a tradition from the famous British public school, Eton College. And if you want to get your chops round that: this is a perfect Eton Mess recipe. Accept no imitations.
Cooking a Turkey with the West Wing
Monday, December 15th, 2008It’s that time of year again and even the finest minds are turning to how’s best to cook that turkey. Even President Josiah Bartlet wants to know what the best way to cook his bird is. What’s the right temperature? Should the stuffing be cooked inside or sperately? There should be a hotline!
Well, there is:
(Oh, OK so this is actually related to Thanksgiving but it’s a brilliant skit.)
Check out the MyDish Gallery on Flickr
Saturday, December 13th, 2008We’re frightfully Web 2.0 here at MyDish.co.uk. We’ve just added a load of our pictures to Flickr.
Check them out at:
MyDish Recipe of the day: Gingerbread Mini Muffins
Monday, December 8th, 2008
Gingerbread Muffins
* Serves: 16
* Prep Time: 0hrs 15 mins
* Cooking Time: 0hrs 15 mins
Ingredients
* 2.5 cups flour
* 2 tsp baking soda
* 1 cup brown sugar
* 1 tsp cinnamon powder
* 1 tsp ginger powder
* 1 pinch salt
* 0.25 tsp nutmeg
* 1 egg
* 0.5 cup molasses
* 1 cup buttermilk
* 0.5 cup melted butter
Method
1. Preheat oven to 220 degree C. Grease muffin tins.
2. 1st bowl: mix sugar, flour, soda, salt and spices.
3. 2nd bowl: mix the egg, molasses, milk, and butter.
4. Add the wet ingredients to the dry and stir until just blended.
5. Add to muffin tins - 3/4 full
6. Bake for 15 minutes.
Tips
If you dont have buttermilk, just add 1 tbsp of white vinegar to a cup of regular milk and let sit out for about 10 minutes.
MyDish.co.uk Recipe: Sausage Casserole
Friday, December 5th, 2008Winter Warming Sausage Casserole
* Serves: 4-6
* Prep Time: 0hrs 25 mins
* Cooking Time: 1hrs 0 mins
Ingredients
* 500g Pork Sausages
* pinch salt/pepper
* 225g chopped canned tomatoes
* 9 Tbsp Dry stuffing mix
* 2 Tbsp Vegetable Oil
* 1 Egg (beaten)
* 750g Floury Potatoes
* 3 Celery Stalks Chopped
* 2 Large Onions (Sliced)
* 25g Butter
* 25g melted butter
Method
1. Melt marg in frying pan and add the onions and celery. Cook on moderate heat for 10-15 mins until softened but not coloured. With a slotted spoon remove and place in a layer in bottom of casserole dish with a lid
2. Put potatoes in a large saucepan and cover with cold water. Cover and bring to the boil, lower the heat and simmer for 5 mins
3. Meanwhile score along sides of each sausage and pull away the skins.
4. Heat oven to 190 C / 375 F / Gas 5.
5. Drain potatoes and leave to cool to handle
6. Roll sausages in beaten egg then in dry stuffing, ensuring they are coated thoroughly
7. Pour oil into remaining fat in frying pan, add sausage and fry for 10 minutes turning to ensure sausages are evenly cooked
8. While cooking the sausages cut potatoes into 5mm slices
9. Arrange browned sausages over the cooked
vegetable mix in the casserole dish. Break the tomatoes up in the can and pour over,
sprinkle with salt and pepper
10. Arrange the potatoes overlapping and cover.
11. cook for 1 hour
12. Heat grill, remove casserole lid and brush potatoes with the melted butter, brown for 2-3 mins - serve!
You can replace the canned tomatoes with cream of mushroom soup for a different flavour.
MyDish.co.uk Recipe of the Day: Coconut Ice
Thursday, December 4th, 2008Coconut Ice
* Serves: 20
* Prep Time: 0hrs 5 mins
* Cooking Time: 0hrs 30 mins
Ingredients
* 400 g sugar
* 160 ml water
* 5 ml vanilla extract
* 130 g coconut
* 2-3 drops pink or red food coloring
Method
1.Line a 7 x 7 inch pan with greased baking paper.
2.In a medium, saucepan, heat sugar and water gently, without boiling, until sugar has dissolved.
3.Then, bring to a boil and cook until a little syrup dropped in a glass of cold water forms a soft ball.
4.Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
5.Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. 6.Tint the other half of the mixture by stirring in the food coloring.
7.Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden.
8.When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.
Mydish.co.uk Recipe of the Day: King Prawns Malaii Curry
Wednesday, December 3rd, 2008King Prawns Malaii Curry
Try this delicous award-winning curry from one of Brick Lanes leading Curry Houses.
* Serves: 4
* Prep Time: 0hrs 25 mins
* Cooking Time: 0hrs 15 mins
Ingredients
* 5 cm piece fresh Ginger roughly chopped
* 10 Garlic cloves roughly chopped
* 6 Onions roughly chopped
* 225ml Vegetable oil
* 900g Prawns peeled and deveined
* 1 tsp Ground turmeric
* 3 Bay leaves
* 2 tbsp Ground cumin
* 4 Green chilli
* 200ml Coconut milk
* 1 tbsp Sugar
* 5 Green cardamom pods crushed and husks
* 2 tbsp Clarified butter
Method
Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside, then blend the onions to a fine paste with 100ml of the oil.
Season the prawns with 1/2 teaspoon each of the turmeric and salt. Heat 2 tablespoons of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.
Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves.
Fry over a moderate heat for 10 minutes or until light brown, stirring occasionally.
Mix together the cumin, remaining turmeric, ginger-garlic paste and 150ml water, then add to the onions.
Reduce the heat and cook for another 5-8 minutes, stirring regularly. Stir in the remaining salt, the green chillies and prawns and continue cooking for 2-3 minutes.
Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary.
Correct the seasoning with salt and sugar, sprinkle over the cardamom seeds and stir in the clarified butter.
Serve with steamed rice.
(Check out this recipe on MyDish.co.uk)