Being National Pie Week, I would like to think that perhaps my penchant for pie has inspired others to sink ever deeper into the depraved world of pienography. so, for your viewing and dining pleasure, I present the teams PI
EPIX: So if any of you have a great pie recipe with a piepic and want to share them with us, please add to the site for us all to enjoy!
Archive for the ‘- Recipes’ Category
I Like Pie - Eat Pie
Tuesday, March 2nd, 2010Chinese New Year - Fortune Cooking
Wednesday, February 17th, 2010Celebrate Chinese New Year with a festive feast of symbolic Chinese dishes.
While most cultures around the world celebrate New Year as a time of resolutions, for the Chinese, the New Year means that and much more. It is a time to gather the family, honour ancestors and celebrate with a big banquet that symbolizes prosperity in the New Year.
Most of the dishes served during the two week Chinese New Year celebration are symbolic of something positive and hopeful.
• Chicken for example, symbolize happiness and prosperity–especially when served whole.
• Fish, or “yue” symbolize abundance and togetherness. At traditional Chinese New Year celebrations, the fish is never fully eaten to signify that the family will always have more than enough.
• Dumplings or “jiaozi” symbolize wealth and prosperity; their crescent shape resembles ancient Chinese money.
• Dishes made with oranges represent wealth and good fortune because they are China’s most plentiful fruit.
• Noodles represent longevity: Leave them whole — an old superstition says it is bad luck to cut them.
• Lettuce or “sang choi,” symbolizes prosperity because its name sounds like the word meaning “to bring about wealth and riches.”
• Duck symbolizes fidelity, while eggs signify fertility.
• Bean curd or tofu, however, is avoided because its white colour suggests death and misfortune.
Try some of these lucky Chinese dishes to bring you luck for the year ahead:
Chicken with cashew nuts
Chinese Ginger Fish
Noodles
Crispy Fried Duck
Spicy Lettuce Wraps
Fortune Cookie
Make it a Valentine’s Day to Remember
Wednesday, February 10th, 2010OK we all know it’s Valentine’s Day - you just can’t miss it! It’s the time of year where flowers, cards and dinners are traditionally double the price. So for me I much prefer to have fun entertaining at home whether it’s a romantic meal for two or just entertaining some friends.
I start by planning the theme of the menu – is it going to be British, French, Indian and then carry the theme all the way through.
I think a French theme tends to set a romantic feel to a dinner, I also find that a lot of my recipes are quite rich so I try to make sure that either the starter or the dessert is not a creamy one.
So my french menu would start with a French onion soup followed by Beef Wellington and finished off with raspberry crème brûlée. Let me know what you think and if you would cook something similar.
If you are stuck for ideas here are some more suggestion from the team.
Helga’s Italian Menu
Italian food is one of my favourites so on the Saturday night I am having a few friends round. Usually on a Saturday we go out but you know that the night before Valentine’s restaurant will be packed and serving the obligiatory set menu!!. To start I will serve bruchetta (with loads of garlic), followed by lasagne everyones favourite and for dessert yummy tiramisu. Washed down with some lovely Italian wine. On Sunday later afternoon I will cook a traditional British roast – roast lamb (we bought a whole sheep from our friends in Norfolk) for just my boyfriend Mark and me. Nothing special but Mark is a sucker for roasts so I know I am on to a winner.
Reena’s Indian romantic dinner
Here are my 3 recipes you could use for your Valentines Indian Dinner – Both the kebabs and the spicy masala fish can be prepped the day before so they are great time savers, you don’t want to spend all night in the kitchen on Valentines! The chocolate cheesecake too, start on it early eve and get it out the fridge just after your meal. The fish main course is something my mum cooks up in minutes for my dad when he’s feeling peckish, and I love it too, I never liked fish until I tried this dish so give it a go. You can easily turn this into a slightly runny curry by frying some long thinly sliced onions and a dollop of tomato puree before adding the fish.
Bake it Better- help Great Ormond St build the biggest collection of children’s recipes
Wednesday, January 20th, 2010MyDish are working with the Great Ormond Street Hospital Charity as part of the Bake it Better campaign to build the biggest collection of children’s recipes to cook for or have fun and bake with children.
The best recipes will be chosen and featured in a special recipe book with proceeds going to the Great Ormond Street Hospital Chairty . It’s all for a good cause and a simple way to raise funds for research into the cause and treatment of childhood cancer. Join up NOW!
![]()
It’s really simple to join the Bake it Better group - just click on the link and hit the ‘join group’ button - there is a simple and short registration and then you can add your own recipe to the group. Don’t forget to invite all your friends to help us create the biggest and best collection of children’s recipes. Please tell all your friends and family.
How did we get involved with Gt Ormond Street Hospital?
My Son Oliver was cared for at Gt Ormond Street with a Kidney problem – he was rushed to hospital when he was 10 years old and we stayed in the hospital for a week with Oliver on some pretty serious medicines. When he was well and came back for a check-up he wanted to give something back to the hospital to say thanks and to help the other children. So when we started MyDish it was Oliver’s initiative to create the recipe books as a way for people to raise funds for their own charity and today we are working with Gt Ormond Street to create a book of recipes for children.
Here is a guest piece from Oli:
Hey, You probably don’t know who I am, but my name’s Oli and I was a patient at Great Ormond street hospital for quite a while when I was younger because I was diagnosed with neufrotic syndrome, a rare urinary disease.
It was a very hard time in my life as the cure was to put me on steroids so I undoubtedly gained a lot of weight, but all of the staff at Great Ormond Street Hospital made what would otherwise be a terrible experience a reasonably pleasurable one (considering the circumstances).
In my opinion, you can never really appreciate the work which Great Ormond Street Hospital does until you are treated there. I had often been given a sponsorship pack at school which would mean that if I were to colour in a picture, my parents and people I know would give me money to give to Great Ormond Street Hospital, but from this, I just saw it as another charity, oblivious to the lives it saves and people it helps. I would happily hand over my money without a moment’s thought as to where the money was going and what it was to be used for.
For the first month or so of me having neufrotic syndrome, I had very few symptoms but after about a month, I began throwing up repeatedly and this is when my mum first decided to take me to the GP. The doctor asked me for a urine sample and, once she checked it, immediately told me I should be taken to a hospital. I was first taken to Barnet general hospital but was moved to Great Ormond Street very soon as that was where the most knowledgeable person for this disease worked. He started me on my course of steroids and I was out of the hospital within a week.
I did have quite a few relapses of Neufrotic Syndrome, but now, we hope that it has gone away for good. I could definitely not have got through this whole thing without Great Ormond Street and especially without my mum, who was with me through the whole thing. My mum is a very talented chef and is the CEO of mydish.co.uk . Check it out by the way, it’s like a website where you give other people your favourite recipes and I think it’s really cool.
Thank you mum and thank you Great Ormond Street!
Oli Savage
Getting More Recipe Views
Wednesday, October 14th, 2009We’re constantly tweaking the way that MyDish works and especially how recipes appear in search results. We want visitors to the site to find the recipe they want as quickly as possible. In the past few weeks, quite a few people have asked me how they can ensure that their recipes are viewed by as many people as possible.
Here are some tips:
The Recipe Title is vital
One of the most important aspects of your recipes that helps it get found is the title. So ‘cottage pie’ is fine but more detail is better: ‘easy cottage pie with beef mince’ or ‘vegetarian cottage pie with lentils’ or ‘quick cottage pie for the family’. The added info gives the search engine a bit more to play with. As long as it’s accurate and relevant, add it.
We love recipes that are called something like ‘Granny’s winter soup’ and ‘Donna’s killer dessert’ but personal titles don’t necessarily help people find you. Try adding some of the major ingredients to the title to make it ‘Granny’s winter soup with lamb, carrots and leeks’ or ‘Donna’s killer dessert: white chocolate cheesecake’. If in doubt, if it’s relevant, add more details.
Pictures
In search results, visitors to MyDish love to see a picture of what they’re looking for and recipes with snaps really do attract more attention. If you can, add a pic to your recipe to draw in more readers.
Add more details
On the second page of the Recipe Input process, you have an opportunity to tag your recipes by course type (starter, main course etc) and also by recipe type (vegetarian, family recipe etc). Adding these extra fields means we can offer up your recipes to more browsers, if they’re relevant. If you want to add more more detail to recipes you’ve already posted, don’t forget that you can edit your recipes any time.
MyDish Recipe: Sussex Hotpot with Pork Chops or Steaks
Wednesday, January 14th, 2009Sussex Hotpot with Pork Chops or Steaks
The Basics
* Dish: Main Course
* Cuisine: English
* Serves: 4
* Prep Time: 0hrs 15 mins
* Cooking Time: 1hrs 0 mins
Ingredients
* 4 -6 Pork chops or steaks
* 4 English apples
* 2 large onions
* Juice of 1 Lemon
* Handful of Fresh sage
* A grind Salt and Pepper
* 2 500ml bottles of Good cider
Method
Chop your onions finely. Decore, peel and cut the apples into chunks.
Fry the onions for a few minutes to soften and add to a casserole dish. Also, fry the apples in a little oil for a moment to soften and add to casserole.
Seal the meat and brown a little in pan too and then add to the casserole. Add lemon juice and sage too.
Deglaze the pan with a glug of the cider and then add that to the casserole. Then add more cider, enough to cover the meat. If you have cide left over, you’ll just have to drink it.
Put the lid on the casserole and pop in the oven on a medium for an hour. Longer if you like. Take the lid off for the last twenty minutes or so.
Serve up with potatoes and generous spoonfuls of the cider onoin and apple sauce. It’s delicious.
Tips
Get good quality cloudy still cider for the best results. A tin of strongbow won’t have the same results!
(Find this recipe on MyDish.co.uk.)
More 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.
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 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.
Welcome to the MyDish.co.uk Blog
Monday, November 10th, 2008Welcome to the new MyDish.co.uk blog. In the coming weeks and months we’ll be adding news related to food, cooking and helping you with great ideas in the run up to Christmas. In the meantime: welcome to our brand new blog.