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Culinary Delights

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ProfilePosted byOptionsPost Date


SpanishEyes Report 26 Aug 2009 15:23

Having promised that I would put this recipe on a thread, I have now been told to get on with it!

Our Culinary Thred!

First recipe which was given to me by an Italian friend who brough two large dishes of this at New year!1
It is simple and delicious.

2 tsp of Strong Coffe powder
5 fluid ounces of Hot Water
20 to 30 Sponge fingers
2 tbls spoons of Coffee liquer or Brandy
2 lareg eggs that have been seperated
25 grs of Castor sugar
500gr of Mascarpone Cheese.
150ml Double Cream

1. Add coffe to hot water and allow to cool
2. Cover base of base being used for the Tiramisu, with a single layer of the sponge fingers and gently pour half of the cool coffe mix over the fingers.

3. Whisk egg yolks, sugar, cheese and cream together. Whisk Egg whites seperately until they are firm,do not over whisk, and then fold into the cream mixture.

4. Spoon half of the mixture over the fingers and then cover with second layer of sponge fingers.

5. Sprinkle rest of coffee and liquer over the fingers and spread remaining mixture over the top.

Cover with Clear film and place in Fridge overnight

Before serving sift good quality cocoa over the top and the simply enjoy!!

I hope you like it!!



Merlin Report 26 Aug 2009 15:27

BB, Throw all the other ingedients away and replace them all with extra Brandy ( Hennessey) then enjoy,In a large Brandy Balloon.**M**.:o)> pmsl.xx


Julia Report 26 Aug 2009 15:29

Merlin, you are a wag, but for me, I'll try both versions LOL
Julia in Derbyshire


SpanishEyes Report 26 Aug 2009 15:30

Oh Merlin, if only I could. I like Brandy BUT Brandy does not like me! I have to use the Coffe Liquier.



Merlin Report 26 Aug 2009 15:33

Hic, Well BB. don,t worry I will relieve you of your share.:o)>.**M**.


AnninGlos Report 26 Aug 2009 16:36

Sounds delicious Bridget, love Tiramisu. I have bookmarked this thread and am patiently waiting for more recipes!!!!!! From anyone!!


SpanishEyes Report 26 Aug 2009 16:52

I am going out to a BBQ soon so will not be back on this thread until tomorrow and I hope to see recipes from everyone!!




MayBlossomEmpressofSpring Report 26 Aug 2009 16:53

I too love Tiramisu thanks for the recipe


SpanishEyes Report 27 Aug 2009 07:10

To all who have replied, Thanks.
Now please add YOUR recipe as well
otherwise this will grind to a halt!!
I will add more over the next few days, but need your input



Carolee Report 27 Aug 2009 07:43

Sticky Date Pudding.

1 1/4 cups of chopped dates
1 1/4 cups of water
1 tsp bicarb
3 tbs butter
3/4 cup caster sugar
2 beaten eggs
1 cup s/r flour

1 cup brown sugar
1 cup cream
3/4 cup of butter

1. Add dates to the water in a sauce pan, boil.
2. Remove from heat, add bicarb and let stand for 5 mins.
3. Place in blender till smooth.
4. Cream butter and castor sugar.
5. Beat in eggs slowly.
6. Fold in flour, then date mixture.
7. Bake for 50 minutes.

Stir ingredients over heat let boil for 3 minutes.


Carole x


Julia Report 27 Aug 2009 08:09

Question for all. I have defrosted a joint of pork, but only want to cook two slices off it for toninght. I would love to have a sort of sauce to cook the remainder of the pork in to eat with rice, or possibly some sort of stir fry with a sauce,and to possibly freeze, and use in a few days time. Please not the usual sweet and sour.
Many Thanks
Julia in Derbyshire


SpanishEyes Report 27 Aug 2009 08:48


You could try this

2 onions
75 ml olive oil
4 garlic cloves
pieces of smoked bacon
A few slices of red chorizo or other spicy sausage
choped peppers to give colour
Tin of tomatoes 175ml
1 tsp of Paprika
Optional Saffron and parsley

Put 15ml of oil in pan, add the sausage finely choped with the bacon and the peppers and fry.
Add wine and stir to degalaze the base,
add tomatoes, paprika and if you want to you can also add parsley an saffron

Cook on a low heat fro 20 mins checking that it moist.

You can then use what you need and freeze the rest.

It is also used in Spain as a pie filling with chopped pork added.

I have to go shopping now but will see what else I can find when I get home




SpanishEyes Report 27 Aug 2009 08:49


The recipe sounds Yummy, definetly one for my book.



Merlin Report 27 Aug 2009 13:59

Sauce to put on "Proffiteroles" Large block of Dark or Milk Chocolate,Melt in Pan add Large Quantities of Gran Marnia,to taste, pour on top of said Proffiteroles.always ensuring you have a large glass at side of cooker for remainder of Alcohol.**M**.:o)>.Hic. tastes Wonderful,even on its own for dipping biscuits into.


SpanishEyes Report 27 Aug 2009 14:10


This is a definite Must Try!




Julia Report 27 Aug 2009 14:13

Yes Merlin, you are quite naughty suggesting this,but I'll try it anyway. naughty but nice!!!
Julia in Derbyshire


GRMarilyn Report 27 Aug 2009 14:17

Oh Bridget

I want a piece NOW !!!!!!
The 1st recipe .....

I've copied it for my next dinner party

Thanks ,Marilyn x


SpanishEyes Report 27 Aug 2009 14:17

Back from successful shoping trip, bought all fresh seafood for meal tonight when we sahll have a Sea Food Fidua, followed a jar of fruit which has been "mellowing" in Alchol since Xmas served with Locally made Ice Cream. OH will arrange the accompanying wine will, which will flow as no one has to drive home tonight.

Interested to know what recipe you are going to use tonight

Shall I add more spanish dishes or something else, please let me know.



Julia Report 27 Aug 2009 14:24

Bridget. Tonight I am going to cut some slices off the defrosted joint, and roast them as in a pork chop, and have potatoes carrotts and cabbage, npot forgetting of course a little bit of stuffing and apple sauce. It is what to do with the remaining pork I was wondering about. I wanted to tuen it into something in a sauce served with rice, or, some sort of stir fry with a sauce. I may freeze it and use in a few days
Many Thanks
Julia in Derbyshire


Merlin Report 27 Aug 2009 14:24

Ok, be honest, How many of you are rushing to get the Chocolate and the Booze? by the way ,It works just as well with "Drambui" Hic.**M**.:o)>