How about a recipe thread?

[Susi]

I posted this elsewhere so it is prewritten.

Yorkshire Pudding (Yorkie Pud <3)

125 g plain flour
pinch of salt
1 egg
300mL milk (or 100mL water and 200mL milk)
25g lard or beef dripping (basically use the same pan you roasted the beef in to make the pudding, or pour some of the dripping out if you need that pan for the roast potatoes)

For the batter (the flour, salt, egg, and milk):
1. Mix the flour and salt and make a well in the centre
2. Break the egg into the well. Add half of the liquid (150mL) and slowly work it into the flour with a wooden spoon, then beat until it is smooth.
3. Add the remaining liquid slowly and beat it until it is well mixed and the surface is covered in small bubbles.

Baking:
1. Preheat the oven to 220 celsius (425 fahrenheit)
2. Put the lard or the dripping into the pan (if using the same pan that one cooked the beef in, skip this step).
3. When the lard or the dripping is really hot, pour in the batter.
4. Put it in the oven for about 40-45 minutes.

Tips:
- Do not open the oven when it is cooking: it will make the pudding go flat.
- Use a tin rather than a pie dish or flameproof ware: it will make the pudding soggy

[Big Bwana]

Squeeze the juice out of a lemon.
Mix it with some grated Parmesan cheese...some basil....and some very finely chopped garlic....some good olive oil and a bit of salt.....and leave it as it all is in a ceramic dish.

Boil some Fettucini and when its done al-dente if you like.....throw the cold sauce on top of it.

Its a pasta dish that i was taught by a Sicilian......it doesnt bloat you out in the hot weather.