View Full Version : Lara's Cookbook

21-12-08, 22:26
Anyway, don't you think TRF could use a thread like this? To offer all sorts of different dishes? :)


Presenting.... Lara's Cookbook!!

Welcome to Lara's Cookbook, an online compendium of recipes by the members of TRF!! Feel Free to leave feedback on recipes, and make sure to post your own favourites. :D

Please use the template below, for all your recipes and I'll add them into the contents..

But please, none of this...

Umm... yeah so I just put sum chipz in the oven, Normz I burn dem but my mum always gets it rite lol"!!!!!1!!!!!!!!!!


Page One

.....Chocolate Cake by Laralover_07.....
.....(low fat)Rasberry-Chicken Salad by Christi.....
.....Bruschetta Aussie Style by Nefertiti_89.....
.....Spaghetti by Spikejones.....

Chocolate Cake by Laralover_07

For two cakes:

50g sifted cocoa
6 x 15 ml spoons boiling water
3 eggs
120 mls milk
175g self-raising flour
1 x 5 ml spoon baking powder
100g soft creaming marg
275g caster sugar

Icing and Filling
3 x 15 ml spoons apricot jam
100g plain chocolate
50 mls double cream

1 Preheat the oven to 180 C / gas 4 and place the shelves in the middle.
2 Line two 20cm cake tins with greased paper circles.
3 Place the cocoa in a food processor, set to slow speed then add the water. Blend for one to two minutes then add the remaining cake ingredients.
4 Process again until the mixture has become a smooth thick batter.
5 Divide the mixture between the two tins and bake for 25 - 30 minutes, until the cakes are firm in the centre and beginning to shrink from the sides.
6 Remove from the oven and leave to cool for 5 minutes. Remove cakes from the tins and leave on a wire rack until cold.
7 Warm the jam and spread over the top of each cake.
8 Combine the chocolate and cream in heatproof bowl over a pan of gently simmering water for about ten minutes or until melted.
9 Stir the chocolate mixture to ensure it is completely melted and smooth.
10 Leave to cool until it is just on the point of setting then spread over your cake

21-12-08, 22:56


(low fat)Rasberry-Chicken Salad(a specialty of mine!)


* 1/4 cup raspberry preserves
* 2 tablespoons olive oil
* 1 tablespoon white wine vinegar
* 1 teaspoon Dijon mustard
* Salt and ground black pepper
* 2 tablespoons minced scallion
* 1 cup fresh raspberries
* 4 cooked chicken breast halves, cut into 1-inch pieces
* 4 cups chopped Bibb lettuce
* Nut bread
* Cream cheese


In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving. Serve with nut bread and cream cheese, if desired.

22-12-08, 00:00
Bruschetta Aussie Style

You Will Need:

3 Handfulls of fresh Italian Basil
1 Handful of Pine Nuts
1 cup of olive oil
1 Red Onion, Diced
2 Tomatoes, Diced
3/4 of a cup of freshly grated Parmesan cheese
Balsamic Vinegar
1 Long Baguette, cut diagonally into slices of your own choice of thickness
Black Olives, pitted and sliced (optional)


In a blender or food processor, blend together the Basil, Pine Nuts, 1/2 the olive oil, and 1/2 the cheese until all the nuts are ground, and the leaves are broken up.
Spread it on the baguettes
In a bowl, mix together the onion, tomatoes, and remainder of the cheese and olive oil
Pile this on top of the baguettes
Drizzle with Balsamic vinegar, and place in a slow oven for 5 min
Remove from oven, and add olives (if using them) and a basil leave to garnish

Enjoy :)

22-12-08, 00:34
Spaghetti... spikejones style:(tis the only thing I make well)

1lb Ground Italian Sausage
1 Box Spaghetti noodle
1 large jar of Prego spaghetti sauce
1 Onion (diced)
Fresh mushrooms, sliced - amount of your liking
Garlic Powder
Butter, margarine, pam, veggie oil - w/e you like to grease a pan with
Frying Pan
Large Pot
Water to fill the pot with

(so totally not caring about exact measurements here... but its good)

1. fill the pot with water and sprinkle some salt in there (oil is bad for pasta, it makes the sauce slide right off. salt helps the sauce to stick); begin the process of boiling the water.
1. Sautee the sliced mushrooms and diced onions in a greased pan (can be done on med to med-high heat); set aside
2. brown the ground italian sausage over med-high heat; drain the grease and reduce heat to simmer
3. add the Prego spaghetti sauce, sauteed mushrooms, and onions; stir.
4. add garlic powder, oregano, salt, and pepper to taste. I usually sprinkle enough to cover the sauce from one side to the other; stir in the seasonings, and cover.
5. at this point, the water should be boiling. add the noodles and boil for about 15 minutes or until tender.
6. stir both the noodles and sauce occasionally until the noodles are ready.
7. drain noodles, serve and enjoy!

22-12-08, 14:32
Updated to here.