Nottingham Food & Recipes

Administrator: Admin
Status: Anyone Can Join
Type: Common Interest
Tags: Food, Eating, Reviews
Description:
Food glorious food!
Upload recipes, review restuarants and tell everyone where the best places are to eat!
Discussions (14)
Comments
Most Recent
• 2 x 7-rib racks of lamb, preferably organic, French-trimmed
• 2 firm aubergines
• 8 ripe plum tomatoes
extra ...
1
12 February 2010
by Lee Evans
by Lee Evans
Serves 4
Ingredients
4 yellowfin tuna steaks, about 200g each and 2cm thick
1½ tsp coriander seeds, lightly crushed ...
0
No Comments
Serves 4
Ingredients
* 600g beef fillet
* 1 tsp hot chilli powder
* Pinch of chilli flakes
* 1 ...
0
No Comments
• 150g fine brown breadcrumbs
• 25g self-raising wholemeal flour
• 120g soft dark brown sugar
• 120g butter, ...
0
No Comments
Ingredients
For the topping:
* 12 slices prosciutto
* Salt and freshly ground black pepper, optional
...
0
No Comments
Ingredients
* 3/4 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon ground nutmeg
...
0
No Comments
Ingredients
For the pancakes
* 100g plain flour
* 1 large pinch Salt
* 1 large Egg, beaten
* 300ml ...
0
No Comments
Ingredients
For the pancakes
* 175g self-raising flour
* 1 tsp Bicarbonate of soda
* 50g Sugar
...
0
No Comments
Ingredients
*10 baking potatoes, peeled and grated
*1 carrot, peeled and grated
*1 onion, finely diced
*5 cloves garlic, ...
0
No Comments
Cauliflower and tofu in a medium-hot masala sauce. Serve over basmati rice or with naan.
Ingredients
* 1 (16 ounce) ...
0
No Comments
This tangy stuffed chicken recipe with dairy-free sauce is ready in just under an hour and it goes well with Dauphinois ...
0
No Comments
Ingredients
* 1tbsp oil
* 500g new potatoes, halved
* 454g pack sausages
* 1 onion, sliced (200g)
...
0
No Comments
Mini carrot cakes
Individual carrot cakes, delicately flavoured with cinnamon and topped with a delicious Vanilla flavoured ...
0
No Comments
Videos
- There are currently no videos embedded.
Why not be the first to embed a video?























by Eva Betts