Recipes
every now and then i bring food down to the track and get asked for the recipe. although i can't give out the one for my pumpkin pie (it doesn't exist on paper) i can post some quick, easy and tastey recipes.
here's one for the winter, it makes as much as you would like and you can do oh so much with it.
Sweet Potato and Chorizo soup
1 Big pot
1-2kg sweet potato peeled and choped into chunks
1-2L chicken stock
6-8+ Chorizo Sausage (or 18-24 little ones from banana joe's, these ones are awesome)
salt and pepper
1. put sweet potato into pot, and fill pot with chicken stock till just covering sweet potato. Place on High heat.
2. Chop up 1/3 of the chorizo
3. when chicken stock starts to boil put a timer on for 15 min.
4. 5 min later add Chorizo to the pot.
5. slice up the remaining chorizo and put into a frying pan. cook untill brown crispy, remove oil with paper towel as the fat comes out of the sausage.
6. when the soup had been boiling for 15 min, take off heat and use hand blender to make nice and creamy. If you don’t have one you can use a blender or food processor, just wait for the soup to cool.
7. Add the crispy chorizo a little salt and pepper to taste and bon appetite!
Variations
* add a cup of cream
* serve with sour cream and sweet chilli sauce
* toast sourdough and olive oil on a grill pan
this should take about 30 min from grocery bag to table.
here's one for the winter, it makes as much as you would like and you can do oh so much with it.
Sweet Potato and Chorizo soup
1 Big pot
1-2kg sweet potato peeled and choped into chunks
1-2L chicken stock
6-8+ Chorizo Sausage (or 18-24 little ones from banana joe's, these ones are awesome)
salt and pepper
1. put sweet potato into pot, and fill pot with chicken stock till just covering sweet potato. Place on High heat.
2. Chop up 1/3 of the chorizo
3. when chicken stock starts to boil put a timer on for 15 min.
4. 5 min later add Chorizo to the pot.
5. slice up the remaining chorizo and put into a frying pan. cook untill brown crispy, remove oil with paper towel as the fat comes out of the sausage.
6. when the soup had been boiling for 15 min, take off heat and use hand blender to make nice and creamy. If you don’t have one you can use a blender or food processor, just wait for the soup to cool.
7. Add the crispy chorizo a little salt and pepper to taste and bon appetite!
Variations
* add a cup of cream
* serve with sour cream and sweet chilli sauce
* toast sourdough and olive oil on a grill pan
this should take about 30 min from grocery bag to table.
Home Made Energy balls (GORP- Granola Oats Raisins and Peanut butter)
I’ve been eating these treats for energy since I was a kid. They cost next to nothing to make and taste great for an instant and lasting energy hit.
1 cup toasted muesli
¼ cup brown sugar
¼ cup sultanas
peanut butter
Anything else you want to add
*chocolate chips
*other dried fruit
*coconut
Put all ingredients into a bowl and add peanut butter to make mixture stick together.
*try natural peanut butter or chunky!
Roll into bite sized balls and cover in foil/cling film.
Ready to eat or put extras into the freezer.
I’ve been eating these treats for energy since I was a kid. They cost next to nothing to make and taste great for an instant and lasting energy hit.
1 cup toasted muesli
¼ cup brown sugar
¼ cup sultanas
peanut butter
Anything else you want to add
*chocolate chips
*other dried fruit
*coconut
Put all ingredients into a bowl and add peanut butter to make mixture stick together.
*try natural peanut butter or chunky!
Roll into bite sized balls and cover in foil/cling film.
Ready to eat or put extras into the freezer.
I actually published a recipe book called wait for it...."Craigs Carbo Cookery". I produced it due to the huge response I received from readers to my nutrition articles in Bicycling Australia. The recipes are all low fat moderate protein and higher carbohydate aimed at glycogen replenishment. Not sure if it is still in print though as it was a few years ago.
CW
CW
Uber Chocolate, Chocolate mud, Chocolate chip cup cakes with Chocolate gnash
½ cup butter
250 g Dark Chocolate Melts
1 cup hot water
2 tsp Instant Coffee
2 cups plain flour
1 tsp baking powder
2 tsp baking soda
½ cup Baking Cocoa
¾ cups sugar
1 cup vanilla yoghurt
2 eggs – lightly beaten
1 bag chocolate chips
1. Preheat oven to 180°C
2. Put hot water, melts, butter, and instant coffee into a pot and melt over low heat.
3. Sift all the dry ingredients together into a big bowl.
4. Add yoghurt and eggs to melted chocolate mix, this will thicken a bit.
5. Pour into dry ingredients and mix well. Add bag of chocolate chips.
6. Put into large muffin shells. Fill to the top, this will give you nice big full cupcakes.
7. Cook for 30min
Chocolate gnash
The trick for this is good dark chocolate(average stuff just tastes average). I recommend Lindt, or café Adora or any other good chocolate you love!
300g chocolate
250mL cream (at room temp)
1. Melt the chocolate in a bowl over a pot of simmering water.
2. Remove from heat and mix in cream and a small pinch of salt.
Ice the cupcakes when they cool down.
Enjoy…but for every cupcake you eat, it’s the equivalent of 100laps of Tempe velodrome!
½ cup butter
250 g Dark Chocolate Melts
1 cup hot water
2 tsp Instant Coffee
2 cups plain flour
1 tsp baking powder
2 tsp baking soda
½ cup Baking Cocoa
¾ cups sugar
1 cup vanilla yoghurt
2 eggs – lightly beaten
1 bag chocolate chips
1. Preheat oven to 180°C
2. Put hot water, melts, butter, and instant coffee into a pot and melt over low heat.
3. Sift all the dry ingredients together into a big bowl.
4. Add yoghurt and eggs to melted chocolate mix, this will thicken a bit.
5. Pour into dry ingredients and mix well. Add bag of chocolate chips.
6. Put into large muffin shells. Fill to the top, this will give you nice big full cupcakes.
7. Cook for 30min
Chocolate gnash
The trick for this is good dark chocolate(average stuff just tastes average). I recommend Lindt, or café Adora or any other good chocolate you love!
300g chocolate
250mL cream (at room temp)
1. Melt the chocolate in a bowl over a pot of simmering water.
2. Remove from heat and mix in cream and a small pinch of salt.
Ice the cupcakes when they cool down.
Enjoy…but for every cupcake you eat, it’s the equivalent of 100laps of Tempe velodrome!
Time to add to this topic.
Sports Drink (2L)
80g Maltodextrin
60g Sugar
1/4tsp table salt
1/4tsp diet salt
3/4tsp citric acid
For other recipes, i've been cooking a few recipes from http://www.homebrewchef.com
I'll post my Carbonnade Flamande recipe next time i cook it, so i can make sure the quantities are correct.
Sports Drink (2L)
80g Maltodextrin
60g Sugar
1/4tsp table salt
1/4tsp diet salt
3/4tsp citric acid
For other recipes, i've been cooking a few recipes from http://www.homebrewchef.com
I'll post my Carbonnade Flamande recipe next time i cook it, so i can make sure the quantities are correct.
Thanks Craig - I will look that up, I forgot you used to be a nutritionist.I actually published a recipe book called wait for it...."Craigs Carbo Cookery". I produced it due to the huge response I received from readers to my nutrition articles in Bicycling Australia. The recipes are all low fat moderate protein and higher carbohydate aimed at glycogen replenishment. Not sure if it is still in print though as it was a few years ago.
CW
And for everyone that was asking, (well in case anyone does actually), here's how the Omnium haggis was done:
http://www.recipes.vegsoc.org/recipe.as ... &andor=all
Alternatively, just make a nutloaf, drink some scotch and wander around going "och aye th' noo" a bit.
Andrew
http://www.recipes.vegsoc.org/recipe.as ... &andor=all
Alternatively, just make a nutloaf, drink some scotch and wander around going "och aye th' noo" a bit.
Andrew
i've stolen this one from a friend. but here are the chocolate chip cookies i made for the 81' omnium
Better than brownies cookies
Better than brownies cookies
so it's been a while since i've done some baking for the club, but coming home today i whiped up a few festive recipies that are both quick and easy.
Fruit cake truffles
1 fruit cake
2 shots brandy
500g dark chocolate
crumble a fruit cake into a bowl, add the brandy 1 shot at a time till it makes a crumble that you can roll into balls. roll into 1inch balls and place in freezer to cool. wait 15 min
in the meantime melt the chocolate in a bowl over a pan of simmering water.
take balls out of freezer and roll in melted chocolate. place on baking paper untill cool set.
enjoy!
Apple cherry crumble
5 apples, peeled and choped into 1cm pieces
1 cup water
2 tsp cinnamon
1 cup sugar
1 tin of cherries
1tbsp flour
60g butter, softened
1/2 cup sugar
1/2 cup flour
1/2 cup toasted musli
pre-heat oven to 180C
add the water/ cinnamon and apples to a pan and simmer untill tender aprox 15 min
mix sugar and butter together, then add flour, then add musli.
stir the cherries and flour into the apple mix, put into a baking dish. put the crumble ontop and place in oven for 15 min or untill golden brown
take out of oven and serve warm with a scoop of vanila icecream
Fruit cake truffles
1 fruit cake
2 shots brandy
500g dark chocolate
crumble a fruit cake into a bowl, add the brandy 1 shot at a time till it makes a crumble that you can roll into balls. roll into 1inch balls and place in freezer to cool. wait 15 min
in the meantime melt the chocolate in a bowl over a pan of simmering water.
take balls out of freezer and roll in melted chocolate. place on baking paper untill cool set.
enjoy!
Apple cherry crumble
5 apples, peeled and choped into 1cm pieces
1 cup water
2 tsp cinnamon
1 cup sugar
1 tin of cherries
1tbsp flour
60g butter, softened
1/2 cup sugar
1/2 cup flour
1/2 cup toasted musli
pre-heat oven to 180C
add the water/ cinnamon and apples to a pan and simmer untill tender aprox 15 min
mix sugar and butter together, then add flour, then add musli.
stir the cherries and flour into the apple mix, put into a baking dish. put the crumble ontop and place in oven for 15 min or untill golden brown
take out of oven and serve warm with a scoop of vanila icecream
my contribution to the recipe thread is a link to the recipe book my sister published as a family gift this christmas. There are a few typos which are in the process of being corrected but there are some great recipes in there.
http://www.blurb.com/bookstore/detail/2853503
It's not downloadable but the entire book is available for viewing
Enjoy
http://www.blurb.com/bookstore/detail/2853503
It's not downloadable but the entire book is available for viewing
Enjoy
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