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Post by Cobra. »


-Apple Pie-

For the filling
1kg Bramley apples
140g golden caster sugar
½ tsp cinnamon
3 tbsp flour
For the pastry
225g butter ,room temperature 50g golden caster sugar, plus extra 2 eggs, 350g plain flour, preferably organic softly whipped cream, to serve with.


Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.
Last edited by Cobra. on Fri Jun 09, 2017 6:26 pm, edited 1 time in total.
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Re: Recipies

Post by OldManVegas »

Vegas's Game Night Smoothie.

2oz Marula fruit cream liquer,
2 Ripe mangoes, skin and stone removed,
2oz Coffee liquer,
2oz Vodka,
10oz Polish orange juice,
1 Banana,
Nutmeg and Cinnamon to taste.

Cut the sides off of the mangoes, run them down the rim of a glass to scrape all the flesh free, repeat with stone and add to smoothie maker, dice the banana and add before blitzing for thirty seconds, or until desired consistency. Add Kahlua, Vodka, Amarula and orange juice, blitz another ten seconds. If consistency is too thin for your liking, add another banana. Sprinkle in 1/4 tsp of cinnamon or small pinch of nutmeg as desired.

Optionally, if a creamier consistency is desired, 2oz of single cream turns it into a more melted ice-cream like consistency.
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Re: Recipies

Post by fetish »

The "I Hate My Life" Smoothie

- Roughly a handful and a half of strawberries or raspberries
- 1-2 kiwis
- One medium scoop of vanilla icecream
- 50/50 Vodka (not some cheap shit, go for the midshelf brands) and whole milk to fill the rest of the glass or whatever container you're using.

1: Blend main ingredients together
2: Add vodka. Vodka always comes last.
3: Shake to mix the vodka.
4: Don't blame me if you have a hangover.
your friend fetish
Posts: 364
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Re: Recipies

Post by Terox »

Terox's rum

1 pint glass (0.57 litres for you European types)
1/3 pint of Morgans spiced rum
2/3 pint of pepsi
and a bit of ice :-)

and if you really feel adventurous, add a slice of lemon..... Boooyahhh!
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Posts: 230
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Re: Recipies

Post by Kickboxing_Bnana »

    A local delicacy for you guys to try out.

    Vorarlberger Kässpätzle


    400g spaetzle flour
    4 Eggs
    300g of cheesemix
    1/3 Bergkäse (cheese produced in the Alps)
    1/3 Rässkäse (Made only in Vorarlberg/Appenzell, natural matured cheese from pasteurized cow milk)
    1/3 Emmental cheese
    3 onions
    frying oil
    1. Pour the flour into a bowl with salt and nutmeg (can also be omitted). Add the eggs and knead with the kneading hook, adding water to a tough dough.
    2. Roasted onions: Peel and finely slice the onions. In a bowl add 2 tbsp of flour, add the onions, cover on top and shake well. Immediately fry golden brown in hot oil and drain on a kitchen roll.
    3. Käsespätzle: The dough is planted in boiling salt water and boiled briefly. Stack the spätzle with a thick layer of cheese in a pre-heated bowl. The top layer should be spätzle. In the end add the roasted onions on top.

      To get the dough into the bowl you use this tool didn't find a English name for it
    4. Normally you serve either potatoe salad, green leaf salad or apple-sauce as a side dish. When you are done eating you finish the meal with schnaps.
      I recommend pear brandy

    Have fun trying !!!
    "I am BnanaMan. Ever alert for the call to action!"
    Posts: 55
    Joined: Mon Dec 05, 2016 2:35 pm
    Location: Boston (the one in the US)

    Re: Recipies

    Post by Face »

    Riot Juice

    one handle of sunny delight
    one handle of SMIRNOFF® VANILLA
    (or any one to one ratio)
    a drink container thing

    1. pour both ingredients into a container at the same time
    2. enjoy the 40 proof orange creamsical drink thing

    note: people that don't know there limits will get sick
    Aiming is Overrated
    Beyond your Ken
    Posts: 59
    Joined: Fri Sep 02, 2016 10:23 pm

    Re: Recipies

    Post by Beyond your Ken »

    French Bread
    Flour 1500g 100%
    Water 875g 58%
    Yeast fresh 45g 3% For dry yeast use divide by 3 so 17g
    Salt 30g 2%

    1. Pour yeast into warm water(can add a little sugar to help yeast to bubble if alive). Mix salt and flour. Mix all in bowl and give a rest and mix again.
    2. Cover and proof it 1 and a half hours, punch down, and proof again for 1 hour.(basically temperature of 75 to 85 Fahrenheit with high humidity). Or leave in fridge till the next day. It will be ready when about doubles in size.
    3. Cut dough to what portions you want and shape how you want it.
    3. Heat oven to 400 Fahrenheit. Put parchment paper on baking sheet and dough on top. Toss in oven and through a bunch of ice cubes on the bottom of the oven to steam the bread at the beginning.

    You can make pizza with this dough. Just add some olive oil.
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    Joined: Sat Mar 25, 2017 4:40 pm

    Re: Recipies

    Post by Ender-034 »

    Sandwich with melted cheese


    -Cheese slicer

    1. Take two pieces of bread and use the knife to put on the butter.
    2. Use the cheese slicer to put two pieces of cheese on the bread.
    3. Put the sandwich on a plate and in the microwave.
    4. Set the microwave to be on for 3 minutes on max.
    5. Take it out and enjoy!
    Dark-Rye-Grilled-Cheese-Sandwiches-with-Rubbed-Garlic-1024x682.jpg (98.71 KiB) Viewed 6739 times
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    Re: Recipies

    Post by Cobra. »

    Homemade English faggots with onion gravy

    25g/1oz unsalted butter
    1 medium onion, peeled and finely chopped
    175g/6oz minced pigs' liver
    2 lamb or pigs' heart, trimmed and cut into chunks
    450g/1lb belly of pork, trimmed and rind removed
    ½ tsp mace
    4tbsp freshly chopped chives
    1 tsp freshly chopped sage
    1 egg, beaten
    salt and freshly ground pepper
    115g/4oz fresh white bread crumbs
    25g/1oz beef dripping or 3 tbsp olive oil
    For the gravy
    4 red onions, peeled and each onion cut into 8 wedges
    4 sprigs of fresh thyme
    1 tbsp olive oil
    900ml/1½pt fresh beef stock
    290ml/½ pint red wine
    salt and freshly ground black pepper
    Melt the butter in a small saucepan and add the onions. Cook until soft and transparent. Cool slightly

    Place the belly pork onto a chopping board and cut into portions.

    Place the minced pigs' liver into a large glass bowl and place under the blade of a mincer. Using a fine blade of a mincer, mince the pork belly and lambs heart directly into the bowl with the pig s liver. If you do not have a mincer at home ask your butcher to mince all your meat for you.

    Add the cooled chopped onions, mace, chives, sage, beaten egg and salt and pepper. Stir in the breadcrumbs.

    Using your hands shape the mixture into 12 patties. Place on a plate and chill for about 1 hour.

    Preheat the oven to 200C/400F/Gas 6. 7. For the gravy: place the onion wedges into a large roasting pan or ovenproof dish. Add the thyme and drizzle over the olive oil. Place in the oven and roast uncovered for 40 minutes until the onions are caramelised.

    Meanwhile heat the dripping or olive oil in a large frying pan. Fry the faggots until golden brown on both sides.

    Place the stock and wine in a small saucepan, bring to the boil and reduce by a third.

    Remove the roasted onions from the oven and lay the faggots on top. Pour over the gravy liqueur. Reduce the oven temperature to 180C/350F/Gas 4 and cook the faggots for 40 minutes.

    Place two to three faggots onto a plate. Top with a spoonful of the onions and pour over the gravy. Serve the faggots with mashed potatoes and green vegetables.
    [3:33 PM] BOTMEE6: Hey @Cobra! Please don't use bad words!
    [3:33 PM] BOTMEE6: Hey, sorry about this but... you got banned from Zeus by MEE6#4876 for 'Too many infractions..'

    please do not swear on my christian youth server.
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