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Handmade Vegan Chocolates! [10 Jul 2009|03:09pm]

purpledonna
[ mood | pleased ]

Hello everyone!

I would like to promote my new website if i may! First, let me tell you a bit of history about my business.
I have been handmaking chocolates for a little over 8 years now. I have held many a stall and have been lucky enough to have Robert Englund as one of my customers! I have supplied the Edinburgh Playhouse with some of my vegan creations on a few occasions and what with a new chapter in my life happening i have decided to put all my effort into making my chocolate business a complete success. So without further ado...may i present you with...


My new website.

Thanks for reading!
x

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Arbroath Smokie Pate [01 May 2006|10:16am]

xenarachne
[ mood | creative ]

Due to the fortunate discovery of some Arbroath Smokies going cheap at Tesco's fish counter, I decided to resurrect this recipe from a while back. Enjoy!

Ingredients

One Arbroath Smokie
100g Philadelphia cream cheese
1 tsp olive oil (optional for texture)
pinch coarse ground black pepper
pinch smoked paprika
Lemon juice to taste
Oatcakes and pint of dry cider to serve!

Chemistry

1. Skin and remove bones from Smokie. Best way to do this is open up the body cavity and peel the backbone from head to tail.

2. Flake fish flesh with fingers taking care to remove any small bones you encounter. With a fork, break up the flakes further in a bowl

3. Add 50g cream cheese (quarter of a 200g tub) and blend the fish and cheese with the fork.

4. As before, remove any bones you encounter! Add the remaining 50g of cream cheese, black pepper and smoked paprika. With a palette knife blend the pate to a smooth consistency. If the mixture appears to stiff to spread on crackers, add a tsp of olive oil and blend. Add a few drops of fresh lemon juice as a preservative.

5. Refrigerate before use (30 mins) and serve on oatcakes with a nice glass of dry cider (and black if you so desire).

3 comments|post comment

[24 Apr 2006|11:58pm]

purpledonna
Would anyone be interested in a chocolate cookbook? It is a wee small 30 page paperback book filled with utterly delicious recipes for all things chocolatey, none of which are vegan! I am having a clear out and i would like it to go to someone who fully appreciates the goodness of chocolate!
It is free to a good home, just shout if you want it!
x
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Kitchen supplies [22 Nov 2005|09:40am]

mitejen
[ mood | cheerful ]

Hi folks!

I wanted to tell you all, I got a really handy, nice mortar & Pestle from this company, and they had it shipped to me within about a week.

http://www.somaluna.com/product.asp?p=1067&m=104

I got the red one, and the others they had are just gorgeous. The only think is that I think there's some kind of bluish tinge to the pics, because my M&P came out looking a little more brown than the pic.

They're made for ritual use, but they work just as well in the kitchen, what with the herb-grinding and whatnot.



Anyway, just FYI. :)

5 comments|post comment

Pan -Roasted Fennel [10 Oct 2005|03:22pm]

mitejen
[ mood | creative ]

I don't know if you've done this one already, but I made this last night and it was just delish. And it's definitely vegetarian, maybe even vegan.

1 Fennel bulb- root and fronds removed (reserve some of the lacy green fronds for garnish)
3 TB Olive Oil
1 lemon (or Lemon Juice)
Salt and Pepper to taste.


1.Preheat oven to 375.

2. Place the bulb on its root end, and cut it into half-inch thick slices. The weird cross-sections might give you some trouble, but just stick with it. (You shouldn't get a whole lot out of each bulb, if you're feeding more than two people you might want to do two)

3.Place the slices on a baking pan. Drizzle olive oil on both sides, so its good and slimy. Liberally sprinkle salt and pepper on it.

4.Bake for 15-20 minutes on one side, then turn over and bake for another 15-20. The whole thing should take about 35 mins in the oven.

5. Once they are done baking, take the pan out of the oven and sprinkle the slices with lemon juice. Not too much though, just one or two drops per slice. Then eat them.

I liked this recipe because the slices looked like little squished squids once they were done. I might try to make them into something relating to HP Lovecraft. 'Cthulhu Cakes' has a nice ring to it. Maybe put them on some crostini with some cheese. . . *drools on self*

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[26 Sep 2005|06:06pm]

ishkhara
[ mood | accomplished ]

Potato and Garlic Soup

You will need:

1 large or 2 small bulbs of garlic (about 20 cloves)
4 large potatoes, peeled and diced
3 pints of vegetable stock
Salt and pepper to taste

Method:

Roast the garlic bulbs in a small roasting tin for 30 minutes until they are soft in the middle. Par boil the potatoes for 10 minutes in a pan of salted water. Simmer the vegetable stock for approximately 5 minutes, then drain the potatoes and add to the simmering stock. Squeeze the soft garlic directly into the stock and stir in.

Simmer for around 15 minutes.

Season according to taste and serve immediately with lots of crusty bread.

4 comments|post comment

Halloween recipes? [26 Mar 2005|09:58am]
lifexgoesxon
Does anyone have a few good Halloween recipes? Anything gory, gruesome, grotesque, or even cute and adorable? If so, please post them at

all_hall0ws


If they're vegan, or can easily be made w/ subtitutions, I'll love you forever! : )
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On a Valentine's Day theme... [11 Feb 2005|02:55pm]

ishkhara
Flirtatious Fondue with Strawberries by Jo Pratt

Ingredients

150g/5oz plain chocolate, broken into pieces
200ml/7fl oz double cream
15g/½oz butter
1-2 tbsp Cointreau, Grand Marnier or liqueur of choice
1 large punnet of ripe strawberries


Method

1. Place the chocolate, cream, butter and Cointreau or Grand Marnier in a bowl over a pan of gently simmering water and leave until the chocolate and butter have melted. Stir until mixed together and transfer to a small fondue bowl over a lit fondue heater.
2. Wash the strawberries and pat dry. Holding on to the stalks, dip them into the fondue.

A tip: Any leftover chocolate sauce needn't be wasted - you can have plenty of fun using it as a body paint, providing it's not too hot!
1 comment|post comment

Mediterranean fish [20 Sep 2004|09:21pm]

ophelia_complex
You need:

Fresh fish (lemon sole or cod)
1 red onion
1 red pepper
1 green pepper
black or green olives
mushrooms
1 lemon
1 lime
extra virgin olive oil
garlic

You do: finely chop the onion and peppers, warm them through in the olive oil in a medium sized pot for a few minutes. add the musroooms, crushed garlic, juice of half a lime and half a lemon and continue to cook on the hob for a few extra minutes.

make a sauce/drizzle for the fish by mixing olive oil with more crushed garlic and the juice of the remaining half lime and lemon

put the cooked veg on the bottom of a large enough casserole dish, sprinkle some olives over the top, place the fish on top of the veg and pour the sauce/drizzle over the fish. Cover the dish with tin foil and bake in the oven for as long as required (which is about 15 minutes to be safe).

This is lovely served with a baked potato, which can be microwaved while the veg is cooking (7 mins for 2 small potatoes), then finished off in the oven for 15 minutes with the fish.

Quick, easy and healthy!
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Recommendations [23 Aug 2004|03:29pm]

gingiber
HI All

I was wondering if anyone can recommend a good vegan cookbook.

I have seen a couple which look nice vegan planet or new vegan, but I thought I would ask if there are any books out there that people have found really great.

Cheers
4 comments|post comment

Pasta Arrabiata [02 Jun 2004|02:47pm]

ishkhara
1 tsp dried, crushed red chillies
6 garlic cloves, finely chopped
3 tbsp olive oil
1 cup passata
12 oz pasta of your choice
Freshly ground black pepper
3 tbsp fresh parsley, chopped

Warm the chillies and the garlic in the olive oil until the oil is fragrant. Add the passata and black pepper to taste. Cook for 5 to 10 minutes.

Whilst the sauce is cooking boil the pasta in lighlty salted water according to the instructions. When both are ready toss the pasta together with the sauce and serve sprinkled with parsley.

(Those of us who aren't veggie could also add chopped, cooked bacon or sun-dried tomatoes to the sauce. In fact you could add pretty much anything, I suppose!)
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New community! [11 Apr 2004|05:22pm]

la_sherazade
Hello, everyone, and Happy Easter!

I would like to introduce my brand-new community, Food Snob .

It's a community for anyone interested in fine food, gourmet treats, food writing, the history of food, etc... All are welcome. Please check it out!
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Chocolate Chip Cookies [31 Mar 2004|11:28am]

ishkhara
Makes about 20 cookies:

 125g soft butter
 180g muscovado sugar
 1 tsp vanilla extract
 225g self-raising flour
 pinch of salt
 350g of your favourite chocolate, roughly chopped or chocolate chips
 2 eggs
 handful of nuts, such as hazelnuts, macadamia, almonds (optional)
 splash of milk, if necessary

Beat the butter with the sugar until pale and soft. Add the remaining ingredients, with a splash of milk if the dough does not stick together. Put large spoonfuls of the mixture (no need to spread it out) onto an oiled baking sheet and bake at gas mark 4 / 180 degrees C / 350 degrees F for 12 minutes, when the cookies should be tinged brown. Cool for 5 minutes to harden a little.
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I missed this [27 Feb 2004|02:59pm]

gingiber
[ mood | excited ]

So just in case anyone else has - oh my god vegan marshmallows:

October 24, 2003
Vegan Marshmallows Are Now Being Sold!
I'm thrilled to announce that vegan marshmallows are now back in commercial production! After over five years without any company manufacturing vegetarian marshmallows, this is really good news.

The marshmallows are available from two different companies. At Vegan Essentials, you can order large, rectangular marshmallows that look rather like gourmet (non-veg) ones I've seen in the Williams-Sonoma catalog. At Pangea, they have smaller marshmallows that are somewhere between the Jet-Puf type and mini marshmallows.

The bad news is both kinds are sold out at the moment. But, if you're like me, that won't stop you from ordering now so they'll arrive at your doorstep at the earliest possible moment. The only question for me right now is how many bags to order...?

2 comments|post comment

Healthy living never looked so good. [17 Feb 2004|10:08am]

ishkhara
This may especially interest pipistrelle... :)

SAVONA, Natalie. The Big book of juices and smoothies. 365 Natural blends for health and vitality everyday. London: Duncan Baird Publishers, 2003. ISBN: 1-904292-23-2

Available to buy here.
2 comments|post comment

[06 Jan 2004|03:40pm]

purpledonna
YUMMMMM!!!
I just made roasted parsnip & carrot soup and home-made bread with millions of different seeds & nuts in it, (well, ok, the bread maker machine made it, not me).
It was sooooo yum!!!!
Will put a pic up if ya like?
xxx
5 comments|post comment

Mashed Potatos?! [18 Nov 2003|04:42pm]
greeklady
[ mood | accomplished ]

I thought this may be appropriate in this community. I know you are thinking, mashed potatoes??!! What is up with that? But I have the secret to gothy potatoes.

I saw these potatoes at the Zonottos market in Santa Cruz and at the local farmers markets but since it is winter, maybe you can request it at your local stores. Black potatoes!! (Purple Congo is the name of one variety of them.) They taste better than the standard russet but looks like a big red potato. They are a dark purple in color inside and out. When you mash them they turn to a nice lighter purple color. I have used them for just about every potato dish aside from curry. It is just something fun to twist your noodle around and scared my mother in law which is always a bonus for me.

Happy purple potato hunting! Here is a link to go look at what the color is like of these potatoes!

Blue Potato!

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Bat shaped pancakes! [07 Nov 2003|04:01pm]

danarama
Halloween morning I cooked bat-shaped pancakes!



It's easy! Just load a portion of your pancake BATter into a ziplock baggy and snip a small hole in one of the corners -- or use a cake decorator's icing bag.

Then squeeze the baggy to draw the outline of the bat (or heart, or cross, or coffin, or whatever) on the pan/griddle.


Next, fill in the outline by carefully spooning in additional pancake BATter (preferrably thinned). The previously drawn outline will have already set up, thus containing the filled-in BATter. For even more fun, add two blueberry eyes!


When the BATter begins to bubble, flip the BATcake and brown the other side.


It takes some practice (this was my first attempt) and a pinch of artistic skill, but it's a fun way to add gothiness to your breakfast!

Bone appetite!
2 comments|post comment

Griddled Langoustines [20 Oct 2003|01:46pm]

ishkhara
To serve four:

20 fresh langoustines
3 tbsp sunflower oil
Salt and freshly ground black pepper
Zest and juice of two lemons
4 garlic cloves, peeled and crushed
Handful of tarragon leaves

Heat a griddle pan to smoking. Brush each langoustine with oil and season with black pepper. Add to griddle pan in a single layer. Sprinkle over lemon zest, garlic and tarragon. Cook for around five minutes, depending on size, turning once.

Transfer to a serving platter, squeeze over lemon juice and sprinkle with salt to serve. Mmmmm! :)
5 comments|post comment

Mmmm...fishy! [24 Sep 2003|12:14pm]

ishkhara
[ mood | lethargic ]

Think Colin might like this one! ;)

White Fish in Cider SauceCollapse )

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