Recipes - User contributions [en]

Brownies

2026-02-24T01:40:07Z

Damien: /* Luisa’s Kick-Arse Brownies */

__NOTOC__
=Luisa’s Kick-Arse Brownies=
[[File:Brownies.jpg|350px|thumb|right|Two of the finest brownies ever... in the flesh, so to speak.]]
Luisa DiGiovine gave us this recipe to make her absolutely fantastic brownies. They are the '''bomb'''. Thanks Luisa!

{{Recipe |
ingredients=
* 125g butter
* ½ cup cocoa
* 1 ½ cups caster sugar
* 2 eggs
* 1 tsp vanilla
* ¼ tsp salt
* 1 cup flour
* 1 tsp baking powder
* 250g white chocolate, chopped
|
method =
# Melt butter.
# Mix cocoa, sugar, eggs and vanilla into butter.
# Sift salt, flour and baking powder and fold into mixture.
# Fold chocolate into mixture.
# Spread evenly in baking tray.
# Bake at 160°C for 25-30 mins (150°C fan forced).
|
links=
|
notes=
You can substitute out the white chocolate for other chocolate, or even walnuts... but I strongly recommend you resist the temptation. Oh, and Dove chocolate works out the best. Don't know why, there's certainly nicer chocolate on the market! Must be something about it in the oven in this mixture... gold.
}}

Main Page

2023-05-12T21:15:25Z

Damien: /* Drinks */

=Recipes by Damien & Jill=

==Savory Delights==
* [[Black Bean Burger]]
* [[Lamb - Moist Rub]]
* Beef Stock (PDF): [[File:Beef-Stock.pdf]]
* [[Potato Salad (sauce)]]
* [[Vegan Meatloaf]]

==Stews & Curries==
* [[Meat & Bean Chilli]]

==Slices & Cakes==
* [[Brownies]]

==Drinks==
* [[Mojito]]
* [[Bloody Mary|Spicy Bloody Mary]]

Main Page

2023-05-12T21:15:04Z

Damien: /* Drinks */

Main Page

2023-05-12T21:14:26Z

Damien: /* Drinks */

Main Page

2023-05-12T21:13:22Z

Damien: /* Savory Delights */

Vegan Meatloaf

2022-04-26T22:41:03Z

Damien: Created page with "The ''Vegan "Meat"loaf'', on a bed of rice, soaking in its juices This is a classic reimagining of the Meatloaf for when the cows..."

[[File:Vegan-meatloaf.jpg|350px|thumb|right|The ''Vegan "Meat"loaf'', on a bed of rice, soaking in its juices]]
This is a classic reimagining of the Meatloaf for when the cows all die (assuming the planet doesn't die first). While this faithfully mimics the appearance (and much of the flavour!) of my original meatloaf, it is a little gluggy in the middle. I'd recommend a flatter loaf than the one in my video.

Oh, video? Yes, video! Here's a YouTube video taking you through the making of the loaf, step by step! [https://youtu.be/z4qBKcc4L9Y Damo's Vegan Meatloaf]

{{Recipe |
ingredients=
===Loaf===
* 2 medium-sized eggplants
* 300g block of firm tofu (''note:'' do not use extra firm, it must be crumbly after its pressed... err on the side of silken before going extra firm)
* 400g (ish) can of lentils.
* 2 medium onions, sliced.
* 1 carrot, finely grated.
* 2 small (or 1 large) zucchini
* 1 cup walnuts (shelled)
* 5 mushrooms (white cup should do fine)
* 3 large garlic cloves, minced / finely diced
* Finely diced parsley (1 handful)
* 1 tsp curry powder
* 1 cup breadcrumbs
* 1 cup plain flour
* 1/2 cup soy milk
* 1 tbsp soy sauce
* Olive oil
* Salt
===Sauce===
* 40g Copha / coconut fat
* 20 mL Liquid coconut oil
* 500 mL bottle of cheapo tomato sauce
* 200 mL water
* 1 cup dark brown sugar
* Juice of 1 lemon (or lime)
* 1 shot of espresso (or 1 tsp instant coffee)
|
method=
# Slice the eggplants to about 1cm thick and place on an oiled baking tray.
# Sprinkle over a generous amount of salt, drizzle over with olive oil and bake at 220°C for 20-30 minutes, flipping once and adding more salt halfway through.
# Bake the eggplant until golden brown and a little crispy then take out of the oven and allow to cool.
# Wrap the tofu in a cheesecloth (or equivalent) and place on a plate. Then stack a big pile of plates on top to get the liquid out. Leave in the improvised press for at least 20 minutes.
# Preheat the oven to 180°C and oil a baking pan.
# Drain the can of lentils and place in a large mixing bowl.
# Dice the eggplant from earlier and pop in the bowl.
# Heat up a saucepan on medium heat, add the sliced onions and caramelise until golden brown (takes about 20 minutes), add to the bowl when done.
# Add the grated carrot to the bowl.
# Cut the zucchini into 10cm lengths (removing the top and bottom) and grate until you hit seeds. Don't grate the seeds! Discard the "core".
# Squeeze the zucchini until no drips are coming off it and add to the bowl.
# Blend the mushrooms, walnuts and tofu together (crumble the tofu as you add it to the food processor / blender). I've found a food processor (like a blender, but with slicing blades), works better than the blender - less tapping and messing about. Add to the bowl.
# Add the finely diced / minced garlic and parsley to the bowl.
# Add the curry powder, 1tsp salt, breadcrumbs, flour, soy milk and soy sauce.
# Mix well by hand until everything is evenly distributed. Go on, squeeze it through your fingers and have at it!
# Shape into a loaf. It will break apart if you try to do it in the air, so go ahead and get that bench dirty.
# Carefully place the loaf in the baking pan and pop in the oven! It will bake for an hour or so, but you'll need to baste every 10-15 minutes (more frequently towards the end as it tries to burn). If burning is becoming an issue, reduce the temp of the oven.
# Make the sauce by melting the copha in a medium pot, adding the coconut oil, tomato sauce, water, brown sugar, lemon juice and coffee, then mixing well. Gently bring to the boil. Your choice whether to keep it simmering while you baste or not. If you do, consider adding more water.
# Baste the meatloaf every 10-15 minutes until it's done!
# Pull out your magnificent creation, slice and serve with rice and the sauce (from the pan as well as the pot).
|
notes=
* Try a flatter loaf for better cooking / less glug.
* You could probably use 100g marge instead of copha / coconut fat.
|
links=
[https://youtu.be/z4qBKcc4L9Y Damo's Vegan Meatloaf (YouTube)]
}}

File:Vegan-meatloaf.jpg

2022-04-26T22:10:17Z

Damien:

Main Page

2018-12-14T00:16:54Z

Damien: /* Drinks */

=Recipes by Damien & Jill=

==Savory Delights==
* [[Black Bean Burger]]
* [[Lamb - Moist Rub]]
* Beef Stock (PDF): [[File:Beef-Stock.pdf]]
* [[Potato Salad (sauce)]]

==Stews & Curries==
* [[Meat & Bean Chilli]]

==Slices & Cakes==
* [[Brownies]]

==Drinks==
* [[Mojito]]
* [[Spicy Bloody Mary]]

Potato Salad (sauce)

2018-12-14T00:10:53Z

Damien:

Spud salad

* 8 Oz (by weight) Hellman's Mayo
* 1/2 pint cream
* 1 tbsp sugar
* 1 tbsp lemon juice
* 4 tbsp Ken's balsamic vinaigrette
* 1/3 tsp curry powder
* 1/2 tsp black pepper
* 1/2 tsp salt

Potato Salad (sauce)

2018-12-14T00:10:08Z

Damien: Created page with "Spud salad 8 Oz (by weight) Hellman's Mayo 1/2 pint cream 1 tbsp sugar 1 tbsp lemon juice 4 tbsp Ken's balsamic vinaigrette 1/3 tsp curry powder 1/2 tsp black pepper 1/2 tsp..."

Spud salad

8 Oz (by weight) Hellman's Mayo
1/2 pint cream
1 tbsp sugar
1 tbsp lemon juice
4 tbsp Ken's balsamic vinaigrette
1/3 tsp curry powder
1/2 tsp black pepper
1/2 tsp salt

Main Page

2018-12-14T00:09:59Z

Damien: /* Savory Delights */

Meat & Bean Chilli

2017-06-14T12:56:55Z

Damien:

[[File:Chilli-stew.jpg|300px|thumb|right|A picture of a delicious looking chilli... my one is darker (and more delicious)]]
Chilli (not to be confused with Chillies) are a delicious way to eat corn chips, guacamole and pico de gallo. Don't believe me? Try it and find out.

{{Recipe |
ingredients=
* Red onions
* Shallots
* Jalapeños
* Anchovy paste
* Garlic
* Smoked paprika
* Onion powder
* Ground cumin
* Ground thyme
* Fresh bay leaves
* Ground beef
* Black beans
* Bacon (streaky or the crispy kind)
* Rufus Teague "Touch O' Heat" BBQ sauce
* Tin tomatoes (pureed)
* Salt & pepper
|
method =
# Caramelise the onions and shallots.
# Add in the Jalapeños part-way through this process.
# Add in the finely chopped garlic towards the end of this process.
# Add in the anchovies and spices at the end of this process.
# Turn up the heat and sauté the ground beef until it's all separated.
# Throw in the bay leaves (but don't forget to count how many so you can take them out later!)
# Drain and add in the black beans once the mix is simmering nicely.
# While it's simmering, fry the bacon until crispy. Cool the bacon (yes, really) and ''then'' throw it in. Don't ask why, just do it.
# Add in the tomato puree after half an hour or if the mixture starts to stick.
# Rufus Teague BBQ sauce to taste.
# Salt & Pepper to taste.
# Slow cook for at least 3 hours, the more the better.
|
links=
|
notes=
}}

Bloody Mary

2017-05-27T14:29:26Z

Damien: Created page with "Bloody Hell, a Bloody Mary! Spicy like they make in Louisiana. So nice. {{Recipe | ingredients= * Nice, brand name tomato juice (Ca..."

[[File:Bloody-Mary.jpg|150px|thumb|right|Bloody Hell, a Bloody Mary!]]
Spicy like they make in Louisiana. So nice.

{{Recipe |
ingredients=
* Nice, brand name tomato juice (Campbells works well) - about 1.5 litres
* 1 jar's worth of sweet pickle juice
* Slap Ya Mamma
* Tabasco
* Worcestershire sauce
* Pepper stuffed olives (preferably hot pepper stuffed)
* Celery
|
method =
# Mix to taste
# Enjoy! Best enjoyed on a banana lounge at the beach. If such a thing is unavailable to you, close your eyes and imagine during your first sip
|
links=
|
notes=
The hotter, the better... but you can always add more heat later if you want your wussy friends to enjoy.
}}

Main Page

2017-04-30T20:02:52Z

Damien:

=Recipes by Damien & Jill=

==Savory Delights==
* [[Black Bean Burger]]
* [[Lamb - Moist Rub]]
* Beef Stock (PDF): [[File:Beef-Stock.pdf]]

==Stews & Curries==
* [[Meat & Bean Chilli]]

==Slices & Cakes==
* [[Brownies]]

==Drinks==
* [[Mojito]]

File:Beef-Stock.pdf

2017-04-30T19:59:53Z

Damien:

Lamb - Moist Rub

2017-04-30T19:41:28Z

Damien:

[[File:Raw-lamb-chops.png|350px|thumb|right|Undressed lamb, simply obscene]]
This moist rub captures the essence of Texan grilling while complementing an Aussie staple. Putting any kind of rub on your lamb is bound to rub the old country-boy Australians the wrong way, but more sophisticated city Aussies might appreciate this.

{{Recipe |
ingredients=
Coats about 1 tray / 3 lbs of lamb (roughly 10-12 chops)
* 1/4 to 1/2 cup very finely chopped fresh rosemary, you can't really have too much of this.*
* 2 tbsp** smoked paprika
* 3 tbsp onion powder
* 1 1/2 tbsp garlic powder
* 1/2 tsp*** powdered thyme
* 1 tbsp parsley flakes (optional)
* 1 tbsp salt
* Ground black pepper to taste
* White vinegar
|
method =
# Combine all of the dry ingredients in a bowl.
# Add white vinegar gradually until it turns into a smooth paste. Don't stress if you add a little too much here, it's all good.
# Coat the lamb chops in the mix (top & bottom, the sides aren't as important). You need about 1-2 teaspoons per chop.
# Leave the marinated lamb in a refrigerator overnight in a sealed container. If you can't do overnight, do for as long as you can.
# Grill over direct heat at first to seal it in, and then indirect until you've achieved the appropriate rareness.
|
notes=
<nowiki>*</nowiki> Lamb loves fresh rosemary. If you use dried rosemary instead, you're a [https://www.youtube.com/watch?v=ucV2T9zze1w bloody idiot].<br />
<nowiki>**</nowiki> Those are '''table'''spoons above, ''not'' teaspoons. You need a lot of rub.<br />
<nowiki>***</nowiki> Except this one, it says teaspoon.
|
links=
[https://www.youtube.com/watch?v=qRPTMxdU6O0 How to properly grill lamb, Aussie style]
}}

Lamb - Moist Rub

2017-04-30T19:39:26Z

Damien: Created page with "Undressed lamb, simply obscene This moist rub captures the essence of Texan grilling while complementing an Aussie staple. Puttin..."

[[File:Raw-lamb-chops.png|350px|thumb|right|Undressed lamb, simply obscene]]
This moist rub captures the essence of Texan grilling while complementing an Aussie staple. Putting any kind of rub on your lamb is bound to rub the old country-boy Australians the wrong way, but more sophisticated city Aussies might appreciate this.

{{Recipe |
ingredients=
Coats about 1 tray / 3 lbs of lamb (roughly 10-12 chops)
* 1/4 to 1/2 cup very finely chopped fresh rosemary, you can't really have too much of this.*
* 2 tbsp** smoked paprika
* 3 tbsp onion powder
* 1 1/2 tbsp garlic powder
* 1/2 tsp*** powdered thyme
* 1 tbsp parsley flakes (optional)
* 1 tbsp salt
* Ground black pepper to taste
* White vinegar (1/4 cup approx)
|
method =
# Combine all of the dry ingredients in a bowl.
# Add white vinegar gradually until it turns into a smooth paste. Don't stress if you add a little too much here, it's all good.
# Coat the lamb chops in the mix (top & bottom, the sides aren't as important). You need about 1-2 teaspoons per chop.
# Leave the marinated lamb in a refrigerator overnight in a sealed container. If you can't do overnight, do for as long as you can.
# Grill over direct heat at first to seal it in, and then indirect until you've achieved the appropriate rareness.
|
notes=
<nowiki>*</nowiki> Lamb loves fresh rosemary. If you use dried rosemary instead, you're a [https://www.youtube.com/watch?v=ucV2T9zze1w bloody idiot].<br />
<nowiki>**</nowiki> Those are '''table'''spoons above, ''not'' teaspoons. You need a lot of rub.<br />
<nowiki>***</nowiki> Except this one, it says teaspoon.
|
links=
[https://www.youtube.com/watch?v=qRPTMxdU6O0 How to properly grill lamb, Aussie style]
}}

File:Raw-lamb-chops.png

2017-04-30T19:35:46Z

Damien:

Black Bean Burger

2017-04-30T19:33:12Z

Damien:

[[File:Black-bean-burger.jpg|350px|thumb|right|The ''Black Bean Burger'' in all its glory]]
This delicious burger is great for when veg-ohs come to visit. You can mix up the spice however you like, and add in all kinds of different things to make their taste-buds sing. The important thing is to make it a nice, malleable consistency in the end that won't fall apart. Yeah, so don't add too much extra stuff.

{{Recipe |
ingredients=
* 1 tin black beans
* 1/2 tsp Chinese five spice (or allspice)
* 1/2 tsp cumin
* 1 tsp onion powder
* 1 tsp salt (or to taste, at least 1 tsp, though)
* Ground black pepper to taste
* 1/2 bell pepper, no seeds, very finely diced (can substitute with jalapeño, also de-seeded and very finely diced)
* 1 egg
* Breadcrumbs (approx 1/2 cup)
|
method=
# First drain the the black beans. Leave some of the gluggy liquid from the bottom in as this can help to bind it.
# Mash up the blackbeans in a mixing bowl (you can use a fork or a potato masher if you have one).
# With a fork, mix in the spices (including the salt and black pepper), bell pepper and egg.
# When the mix is well combined, add in the breadcrumbs a bit at a time until the mix is firm enough to roll into balls and maintain its shape (you may need more or less than 1/2 a cup depending on the other ingredients you have added and how soft the black beans were).
# Make into balls. If not cooking straight away, sprinkle the container and the balls with breadcrumbs to stop them from sticking.
# Melt some butter on a frying pan on medium heat. When the butter has melted, coat the pan with it. Place the balls down and squish into burgers. Cook until slightly browned on the outside.
# Enjoy!
|
notes=
|
links=
[http://allrecipes.com/recipe/85452/homemade-black-bean-veggie-burgers/ Allrecipes version], that I based this one off.
}}

Main Page

2017-04-30T19:20:11Z

Damien:

=Recipes by Damien & Jill=

==Savory Delights==
* [[Black Bean Burger]]
* [[Lamb - Moist Rub]]

==Stews & Curries==
* [[Meat & Bean Chilli]]

==Slices & Cakes==
* [[Brownies]]

==Drinks==
* [[Mojito]]

Meat & Bean Chilli

2017-04-25T02:02:39Z

Damien:

[[File:Chilli-stew.jpg|300px|thumb|right|A picture of a delicious looking chilli... my one is darker (and more delicious)]]
Chilli (not to be confused with Chillies) are a delicious way to eat corn chips, guacamole and pico de gallo. Don't believe me? Try it and find out.

{{Recipe |
ingredients=
* Red onions
* Shallots
* Jalapeños
* Anchovy paste
* Garlic
* Smoked paprika
* Onion powder
* Ground cumin
* Ground thyme
* Fresh basil leaves
* Ground beef
* Black beans
* Bacon (streaky or the crispy kind)
* Rufus Teague "Touch O' Heat" BBQ sauce
* Tin tomatoes (pureed)
* Salt & pepper
|
method =
# Caramelise the onions and shallots.
# Add in the Jalapeños part-way through this process.
# Add in the finely chopped garlic towards the end of this process.
# Add in the anchovies and spices at the end of this process.
# Turn up the heat and sauté the ground beef until it's all separated.
# Throw in the bay leaves (but don't forget to count how many so you can take them out later!)
# Drain and add in the black beans once the mix is simmering nicely.
# While it's simmering, fry the bacon until crispy. Cool the bacon (yes, really) and ''then'' throw it in. Don't ask why, just do it.
# Add in the tomato puree after half an hour or if the mixture starts to stick.
# Rufus Teague BBQ sauce to taste.
# Salt & Pepper to taste.
# Slow cook for at least 3 hours, the more the better.
|
links=
|
notes=
}}

Brownies

2017-04-25T02:01:18Z

Damien:

__NOTOC__
=Luisa’s Kick-Arse Brownies=
[[File:Brownies.jpg|350px|thumb|right|Two of the finest brownies ever... in the flesh, so to speak.]]
Luisa DiGiovine gave us this recipe to make her absolutely fantastic brownies. They are the '''bomb'''. Thanks Luisa!

{{Recipe |
ingredients=
* 125g butter
* ½ cup cocoa
* 1 ½ cups caster sugar
* 2 eggs
* 1 tsp vanilla
* ¼ tsp salt
* 1 cup flour
* 1 tsp baking powder
* 250g white chocolate, chopped
|
method =
# Melt butter.
# Mix cocoa, sugar, eggs and vanilla into butter.
# Sift salt, flour and baking powder and fold into mixture.
# Fold chocolate into mixture.
# Spread evenly in baking tray.
# Bake at 180°C for 25-30 mins.
|
links=
|
notes=
You can substitute out the white chocolate for other chocolate, or even walnuts... but I strongly recommend you resist the temptation. Oh, and Dove chocolate works out the best. Don't know why, there's certainly nicer chocolate on the market! Must be something about it in the oven in this mixture... gold.
}}

Template:Recipe

2017-04-25T01:59:51Z

Damien:

{{ #if:{{{ingredients|}}} |
==Ingredients==
{{{ingredients}}}
}}
{{ #if:{{{method|}}} |
==Method==
{{{method}}}
}}
{{ #if:{{{notes|}}} |
==Notes==
{{{notes}}}
}}
{{ #if:{{{links|}}} |
==Links==
{{{links}}}
}}

Template:Recipe

2017-04-25T01:59:32Z

Damien:

{{ #if:{{{ingredients|}}} |
__TOC__
==Ingredients==
{{{ingredients}}}
}}
{{ #if:{{{method|}}} |
==Method==
{{{method}}}
}}
{{ #if:{{{notes|}}} |
==Notes==
{{{notes}}}
}}
{{ #if:{{{links|}}} |
==Links==
{{{links}}}
}}

Brownies

2017-04-25T01:59:14Z

Damien:

__NOTOC__
=Luisa’s Kick-Arse Brownies=
[[File:Brownies.jpg|350px|thumb|right|Two of the finest brownies ever... in the flesh, so to speak.]]
Luisa DiGiovine gave us this recipe to make her absolutely fantastic brownies. They are the '''bomb'''. Thanks Luisa!

{{Recipe |
ingredients=
* 125g butter
* ½ cup cocoa
* 1 ½ cups caster sugar
* 2 eggs
* 1 tsp vanilla
* ¼ tsp salt
* 1 cup flour
* 1 tsp baking powder
* 250g white chocolate, chopped
|
method =
# Melt butter.
# Mix cocoa, sugar, eggs and vanilla into butter.
# Sift salt, flour and baking powder and fold into mixture.
# Fold chocolate into mixture.
# Spread evenly in baking tray.
# Bake at 180°C for 25-30 mins.
|
links=
|
notes=
You can substitute out the white chocolate for other chocolate, or even walnuts... but I strongly recommend your resist the temptation. Oh, and Dove chocolate works out the best. Don't know why, there's certainly nicer chocolate on the market! Must be something about it in the oven in this mixture... gold.
}}

Template:Recipe

2017-04-25T01:58:52Z

Damien:

__NOTOC__
{{ #if:{{{ingredients|}}} |
==Ingredients==
{{{ingredients}}}
}}
{{ #if:{{{method|}}} |
==Method==
{{{method}}}
}}
{{ #if:{{{notes|}}} |
==Notes==
{{{notes}}}
}}
{{ #if:{{{links|}}} |
==Links==
{{{links}}}
}}

File:Brownies.jpg

2017-04-25T01:58:15Z

Damien:

Template:Recipe

2017-04-25T01:57:24Z

Damien:

__TOC__
{{ #if:{{{ingredients|}}} |
==Ingredients==
{{{ingredients}}}
}}
{{ #if:{{{method|}}} |
==Method==
{{{method}}}
}}
{{ #if:{{{notes|}}} |
==Notes==
{{{notes}}}
}}
{{ #if:{{{links|}}} |
==Links==
{{{links}}}
}}

Brownies

2017-04-25T01:56:31Z

Damien: Created page with "=Luisa’s Kick-Arse Brownies= Two of the finest brownies ever... in the flesh, so to speak. Luisa DiGiovine gave us this recipe to mak..."

=Luisa’s Kick-Arse Brownies=
[[File:Brownies.jpg|350px|thumb|right|Two of the finest brownies ever... in the flesh, so to speak.]]
Luisa DiGiovine gave us this recipe to make her absolutely fantastic brownies. They are the '''bomb'''. Thanks Luisa!

{{Recipe |
ingredients=
* 125g butter
* ½ cup cocoa
* 1 ½ cups caster sugar
* 2 eggs
* 1 tsp vanilla
* ¼ tsp salt
* 1 cup flour
* 1 tsp baking powder
* 250g white chocolate, chopped
|
method =
# Melt butter.
# Mix cocoa, sugar, eggs and vanilla into butter.
# Sift salt, flour and baking powder and fold into mixture.
# Fold chocolate into mixture.
# Spread evenly in baking tray.
# Bake at 180°C for 25-30 mins.
|
links=
|
notes=
You can substitute out the white chocolate for other chocolate, or even walnuts... but I strongly recommend your resist the temptation. Oh, and Dove chocolate works out the best. Don't know why, there's certainly nicer chocolate on the market! Must be something about it in the oven in this mixture... gold.
}}

File:Chilli-stew.jpg

2017-04-25T01:49:37Z

Damien:

Meat & Bean Chilli

2017-04-25T01:49:17Z

Damien: Created page with "A picture of a delicious looking chilli... my one is darker (and more delicious) Chilli (not to be confused with Chillies) are a del..."

[[File:Chilli-stew.jpg|300px|thumb|right|A picture of a delicious looking chilli... my one is darker (and more delicious)]]
Chilli (not to be confused with Chillies) are a delicious way to eat corn chips, guacamole and pico de gallo. Don't believe me? Try it and find out.

{{Recipe |
ingredients=
* Red onions
* Shallots
* Jalapeños
* Anchovy paste
* Garlic
* Smoked paprika
* Onion powder
* Ground cumin
* Ground thyme
* Fresh basil leaves
* Ground beef
* Black beans
* Bacon (streaky or the crispy kind)
* Rufus Teague "Touch O' Heat" BBQ sauce
* Tin tomatoes (pureed)
* Salt & pepper
|
method =
# Caramelise the onions and shallots.
# Add in the Jalapeños part-way through this process.
# Add in the finely chopped garlic towards the end of this process.
# Add in the anchovies and spices at the end of this process.
# Turn up the heat and sauté the ground beef until it's all separated.
# Throw in the bay leaves (but don't forget to count how many so you can take them out later!)
# Drain and add in the black beans once the mix is simmering nicely.
# Add in the tomato puree after half an hour or if the mixture starts to stick.
# Rufus Teague BBQ sauce to taste.
# Salt & Pepper to taste.
# Slow cook for at least 3 hours, the more the better.
|
links=
|
notes=
}}

Mojito

2017-04-25T01:40:55Z

Damien:

[[File:Mojito.png|150px|thumb|right|Someone else's mojito... for now.]]
Oh, there's nothing so fine as sipping on this particular mojito. Don't wait for a swarthy bartender to make one, get off your arse and do this yourself!

===Simple syrup===
''TODO:'' Move this to its own page later.

You can make as much of this as you feel like, and it should last at least a month in the fridge, or much longer in the freezer.

Put 1 cup of brown sugar (it really MUST be brown sugar) per 1 cup of water (as many cups as you like of each, so long as you match quantities) into a saucepan. Add 1/2 a lime and 1 twig of mint per cup of brown sugar to the mix. Stir and heat until the sugar is completely dissolved and then remove from the heat and allow to cool. You should not need to boil the mix. If you do boil the mix, you're not stirring enough or you're doing something else wrong.

Strain out the mint and lime, then set aside for whenever you're ready to Mojito!

{{Recipe |
ingredients=
* 1 oz (shot) simple syrup
* 1 oz (shot) rum
* 1/2 lime
* 1 twig of fresh mint or more (there should be enough mint to completely fill the glass and even go over the top... don't worry, it will squish down)
* Ice
* Soda water or sparkling water (best if this is cold, warm soda water will melt the ice too much and dilute the flavor)
* Straw (really not optional, these things are terrible to drink from the top of the glass)
|
method =
# In a tall glass (roughly 12-15 oz) add 1 shot of simple syrup and 1 shot of rum.
# Slice the lime half into 4 pieces (lengthwise is best) and pop into the glass.
# Add the mint. So long as you don't squish it down at this point, you really can't add too much. The fresher the better.
# With the spiky end of a cocktail pounder (or large pestle if you don't have the pounder) squash the lime and mint into the liquid. Have a ball. Twist and pound, but don't break your glass.
# Add ice to the top of the glass. No, really.
# Add in the chilled soda water, and be sure to leave yourself at least an inch at the top of the glass for mixing.
# With a cocktail stirrer (or parfait spoon if you don't have one) stir up the drink. Try to pull the twig of mint back up to the top of the glass for effect (this has the added bonus of mixing up the drink).
# When the color is even from top to bottom, pop in a straw. If you like, you can decorate with a lime wedge and a cocktail umbrella.
# Enjoy! Best enjoyed on a banana lounge at the beach. If such a thing is unavailable to you, close your eyes and imagine during your first sip
|
links=
|
notes=
The fresher the mint, the better.
}}

Mojito

2017-04-25T01:39:40Z

Damien: Created page with "Someone else's mojito... for now. Oh, there's nothing so fine as sipping on this particular mojito. Don't wait for a swarthy bartender to..."

[[File:Mojito.png|150px|thumb|right|Someone else's mojito... for now.]]
Oh, there's nothing so fine as sipping on this particular mojito. Don't wait for a swarthy bartender to make one, get off your arse and do this yourself! The fresher the mint, the better.

''TODO:'' Move this to its own page later.

===Simple syrup===

You can make as much of this as you feel like, and it should last at least a month in the fridge, or much longer in the freezer.

Put 1 cup of brown sugar (it really MUST be brown sugar) per 1 cup of water (as many cups as you like of each, so long as you match quantities) into a saucepan. Add 1/2 a lime and 1 twig of mint per cup of brown sugar to the mix. Stir and heat until the sugar is completely dissolved and then remove from the heat and allow to cool. You should not need to boil the mix. If you do boil the mix, you're not stirring enough or you're doing something else wrong.

Strain out the mint and lime, then set aside for whenever you're ready to Mojito!

{{Recipe |
ingredients=
* 1 oz (shot) simple syrup
* 1 oz (shot) rum
* 1/2 lime
* 1 twig of fresh mint or more (there should be enough mint to completely fill the glass and even go over the top... don't worry, it will squish down)
* Ice
* Soda water or sparkling water (best if this is cold, warm soda water will melt the ice too much and dilute the flavor)
* Straw (really not optional, these things are terrible to drink from the top of the glass)
|
method =
# In a tall glass (roughly 12-15 oz) add 1 shot of simple syrup and 1 shot of rum.
# Slice the lime half into 4 pieces (lengthwise is best) and pop into the glass.
# Add the mint. So long as you don't squish it down at this point, you really can't add too much. The fresher the better.
# With the spiky end of a cocktail pounder (or large pestle if you don't have the pounder) squash the lime and mint into the liquid. Have a ball. Twist and pound, but don't break your glass.
# Add ice to the top of the glass. No, really.
# Add in the chilled soda water, and be sure to leave yourself at least an inch at the top of the glass for mixing.
# With a cocktail stirrer (or parfait spoon if you don't have one) stir up the drink. Try to pull the twig of mint back up to the top of the glass for effect (this has the added bonus of mixing up the drink).
# When the color is even from top to bottom, pop in a straw. If you like, you can decorate with a lime wedge and a cocktail umbrella.
# Enjoy! Best enjoyed on a banana lounge at the beach. If such a thing is unavailable to you, close your eyes and imagine during your first sip
}}

File:Mojito.png

2017-04-25T01:39:16Z

Damien:

Black Bean Burger

2017-04-25T01:33:18Z

Damien:

[[File:Black-bean-burger.jpg|350px|thumb|right|The ''Black Bean Burger'' in all its glory]]
This delicious burger is great for when veg-ohs come to visit. You can mix up the spice however you like, and add in all kinds of different things to make their taste-buds sing. The important thing is to make it a nice, malleable consistency in the end that won't fall apart. Yeah, so don't add too much extra stuff.

{{Recipe |
ingredients=
* 1 tin black beans
* 1/2 tsp Chinese five spice (or allspice)
* 1/2 tsp cumin
* 1 tsp onion powder
* 1 tsp salt (or to taste, at least 1 tsp, though)
* Ground black pepper to taste
* 1/2 bell pepper, no seeds, very finely diced (can substitute with jalapeño, also de-seeded and very finely diced)
* 1 egg
* Breadcrumbs (approx 1/2 cup)
|
method =
# First drain the the black beans. Leave some of the gluggy liquid from the bottom in as this can help to bind it.
# Mash up the blackbeans in a mixing bowl (you can use a fork or a potato masher if you have one).
# With a fork, mix in the spices (including the salt and black pepper), bell pepper and egg.
# When the mix is well combined, add in the breadcrumbs a bit at a time until the mix is firm enough to roll into balls and maintain its shape (you may need more or less than 1/2 a cup depending on the other ingredients you have added and how soft the black beans were).
# Make into balls. If not cooking straight away, sprinkle the container and the balls with breadcrumbs to stop them from sticking.
# Melt some butter on a frying pan on medium heat. When the butter has melted, coat the pan with it. Place the balls down and squish into burgers. Cook until slightly browned on the outside.
# Enjoy!

|
links=
[http://allrecipes.com/recipe/85452/homemade-black-bean-veggie-burgers/ Allrecipes version], that I based this one off.
}}

Black Bean Burger

2017-04-25T01:29:42Z

Damien:

[[File:Black-bean-burger.jpg|350px|thumb|right|The ''Black Bean Burger'' in all its glory]]
This delicious burger is great for when veg-ohs come to visit. You can mix up the spice however you like, and add in all kinds of different things to make their taste-buds sing. The important thing is to make it a nice, malleable consistency in the end that won't fall apart. Yeah, so don't add too much extra stuff.

{{Recipe |
ingredients=
* 1 tin black beans
* 1/2 tsp Chinese five spice (or allspice)
* 1/2 tsp cumin
* 1 tsp onion powder
* 1 tsp salt (or to taste, at least 1 tsp, though)
* Ground black pepper to taste
* 1/2 bell pepper, no seeds, very finely diced (can substitute with jalapeño, also de-seeded and very finely diced)
* 1 egg
* Breadcrumbs (approx 1/2 cup)
|
method =
# First drain the the black beans. Leave some of the gluggy liquid from the bottom in as this can help to bind it.
# Mash up the blackbeans in a mixing bowl (you can use a fork or a potato masher if you have one).
# With a fork, mix in the spices (including the salt and black pepper), bell pepper and egg.
# When the mix is well combined, add in the breadcrumbs a bit at a time until the mix is firm enough to roll into balls and maintain its shape (you may need more or less than 1/2 a cup depending on the other ingredients you have added and how soft the black beans were).
# Make into balls. If not cooking straight away, sprinkle the container and the balls with breadcrumbs to stop them from sticking.
# Melt some butter on a frying pan on medium heat. When the butter has melted, coat the pan with it. Place the balls down and squish into burgers. Cook until slightly browned on the outside.
# Enjoy!

|
links=
[http://allrecipes.com/recipe/85452/homemade-black-bean-veggie-burgers/ Allrecipes version], that I based this one off.
}}

{{ #if:{{{ingredients|}}} |
==Ingredients==
{{{ingredients}}}
}}
{{ #if:{{{method|}}} |
==Method==
{{{method}}}
}}
{{ #if:{{{notes|}}} |
==Notes==
{{{notes}}}
}}
{{ #if:{{{links|}}} |
==Links==
{{{links}}}
}}

File:Black-bean-burger.jpg

2017-04-25T01:29:30Z

Damien:

Template:Recipe

2017-04-25T01:21:08Z

Damien: Created page with "{{ #if:{{{ingredients|}}} | ==Ingredients== {{{ingredients}}} }} {{ #if:{{{method|}}} | ==Method== {{{method}}} }} {{ #if:{{{notes|}}} | ==Notes== {{{notes}}} }} {{ #if:{{{lin..."

Black Bean Burger

2017-04-25T01:20:22Z

Main Page

2017-04-25T01:16:01Z

Damien:

=Recipes by Damien & Jill=

==Savory Delights==
* [[Black Bean Burger]]

==Stews & Curries==
* [[Meat & Bean Chilli]]

==Slices & Cakes==
* [[Brownies]]

==Drinks==
* [[Mojito]]