Recipes

RE: Recipes

Sal the 1st — Wed, 04 Dec 2019 22:10:14 GMT

just back from a ' festive cook off' with the WI (alternative to naked calendars) - we could have fed the village several times over, most of it will be frozen and donated to outreach groups for Christmas week. Veggie Wellington, tried a bit and was very nice . Pastry made with trex filling was a mix of chestnut and mushroom. My contribution was nut loaf (my own recipe). We had about 3 dozen chicken breasts donated so these have been wrapped in bacon and roasted. I took some of my phezzy bangers and burgers (pheasant) which is something I have been practicing making the last month and when I left there were a couple of humungous turkeys in the oven that still needed another hour.

Christmas cake competition this year was not won by me (gutted) but there is always next year- and I have a whole year in which to deal with the winner - these competitions are incredibly serious and fiercely fought. Forget the election and politicians they are mere amateurs compared to the WI!Winner this year had pineapple in it and white rum! We have done jam tarts, lemon tarts, sausage rolls both veggie and meaty. Gravies, soups, cheese straws, game pie, chicken and mushroom pie, cheese and potato pie, mince beef roly poly, pasties etc

If you like cooking (and washing up) , if you have anything like this running near you and you can spare a few hours get involved - its fun and your efforts will be well received.

Re: Recipes

Sal the 1st — Mon, 13 Jan 2014 11:13:55 GMT

just tried this out this morning and it works. My breadmaker has died on me

bread cooked in the slow cooker.

make up your bread mix as you would normally and then just drop it in the slow cooker on high for 2 hrs. It doesnt brown and you get a pretty soft crust to it but you can always brown it off quick in a hot oven.

Re: Recipes

Alison Clare Hickman — Sun, 13 Oct 2013 13:27:01 GMT

Caro, Aw.... Do I get any Scraps? Crumbs? Do I get a sniff? Pretty desperate I know...

Hahhaha, what was the worst thing you've ever cooked (and served up to the disgust of the diner?). Mine was home made faggots that I'd left to 'warm' in a borrowed Hostess Trolley (I still blame the trolley). Not only did they look revolting (like little round dog doo doo's) but they tasted FOUL. Ha ha, teach me to plan a 'rustic' / 'traditional' evening. The scrumpy went down well though...like my diners who were on the floor and laughing by the end of the night, so it wasn't all bad. Apart from the hangovers........however my breakfast soon perked 'em up (swagger).

My skills are definitely not in the cake arena. Shame, as I used to do a lot when I was at home with my Mum - but now my old, titchy kitchen with it's unreliable oven have been consistent in their abilities to kill most cakes I have tried to make . So, I concentrate on the provision of The Full English Breakfast. A triumph of culinary skill and expertise (cough). Bacon butties with a runny egg. Sausages. Black Pudding. Tomatoes. Mushrooms. Yum tiddly pom pom. I might add that everything is sourced locally (farm) and home-grown (tomatoes and the parsley or basil, me); bread from Knaresborough bakery (local and hand made in the morning of same day). I have even been known to pick my own field mushrooms.

Anyhoooo - all this talk about food is making me peckish. I am off for my Sunday dinner... at the pub, well it's local so I feel justified in giving it my patronage (ha ha!)

Fabulous communicating with y'all.

Ali h

Re: Recipes

Caro Laithwaite VN — Sat, 12 Oct 2013 18:01:53 GMT

Pahh Mark beginner l have had dogs refuse to eat my cooking.

Alison go jump l am Sal's official taster EISH you not butting in on my food pile

Re: Recipes

Mark Hedberg — Mon, 30 Sep 2013 09:03:48 GMT

What I cook won't kill you...admittedly, it's the thought of dying that keeps you alive!

(Hey, at least I can brag that my cooking is unforgettable!)

Re: Recipes

Alison Clare Hickman — Sun, 29 Sep 2013 22:44:26 GMT

I have said it before and I am happy to say it again Sal; ANYTIME you need an official taste tester, I am definitely your woman...!!!

Yum yum yum YUM YUM!!

Cake envy, Ali

Re: Recipes

Sal the 1st — Sun, 29 Sep 2013 13:09:32 GMT

this was a sell out at Friday's coffee morning ( well might be a little bit left for work tomorrow )

apricot and almond tray bake

250g margarine or butter

225g sugar

275 SR flour

zest and juice of 1 lemon and the juice of another

5 eggs

250g soft dried apricots

25g flaked almonds

75g ground almonds

cream the fat and sugar together until a smooth paste and then gradually add the beaten egg. Mix into this the flour (sifted) , the ground almonds, the zest and juice of 1 lemon and the apricots which have been finely chopped.

spoon your mixture into a greased and lined tray .

sprinkle with flaked almonds prior to cooking if not using a glaze

bake in the middle of the oven for 30 - 40 mins (until skewer or knife comes out clean) at 180c and top is golden brown

optional glaze

make a thin glaze with some lemon juice, icing sugar and a little water and drizzle over top of cake whilst still warm. sprinkle with flaked almonds

cut into squares or bars

Re: Recipes

Sal the 1st — Sat, 19 Jan 2013 22:25:01 GMT

was bored earlier so came up with a variation on Woolton pie (but definitely wouldnt fit in with any ration book cooking)

its a savoury version of bread and butter pudding

basically

sliced potatoes, cauliflower, broccoli, sliced carrots, frozen sweetcorn, frozen peas layered in the bottom of an ovenproof dish, thinish cheese sauce with the addittion of a tbsp of wholgrain mustard poured over the raw/ frozen veg, thin layer of a good strong grated cheese which is then topped with some sliced, buttered bread the same as you would a bread and butter pudding, sprinkle the top with a very very small amount of grated cheese and some sesame seeds and bake in the oven - the bread topping goes sort of toasty on top and sort of soaks up the cheese sauce underneath and when you cut through it you get a cheesy vegetable mixture - very filling and very tasty!

edit - forgot to add I had a small onion chopped up in there as well

Re: Recipes

Mrs Dot Dot — Tue, 15 Jun 2010 08:37:00 GMT

I luuuuuuuuuuuuurve Marmite!!!!

Re: Recipes

Nick Shackleton — Mon, 14 Jun 2010 22:35:03 GMT

I agree with the marmite thing!!!! Think it's gross! Althou might have home made pizza!!!

Re: Recipes

Caro Laithwaite VN — Mon, 14 Jun 2010 22:32:23 GMT

You not convincing me on marmite but then l haven't eaten much for days have lost over 3kgs can hear Brian moaning at me to eat but nothing appeals.

Re: Recipes

Sal the 1st — Sun, 13 Jun 2010 22:39:28 GMT

pizza variation

had a couple of friends round and decided to initiate them into the delights of marmite.

I make my pizza base from a basic scone mixture

roll and cut to size,

spread a very thin layer of marmite over it (dont overdo it)

top with tomato paste with some fine chopped basil

then add all the normal toppings( I prefer a good smoked cheese) and bake in the oven

everybody enjoyed it even the ones that dont like marmite

Re: Recipes

loopylou711 — Tue, 12 Jan 2010 19:32:26 GMT

Maybe one for the dieters i think

Banana Oat French Toast

Makes 6 slices

Serve this delicious, heart-healthy French toast with maple syrup and fresh fruit.

1 cup fortified vanilla soymilk or normal milk works aswell
¹/₄ cup quick-cooking oats
1 medium banana
6 slices whole-grain bread
1 vegetable oil spray

Combine soymilk, oats, and banana in a blender. Process until completely smooth, 2 to 3 minutes. Transfer to a shallow dish.

Soak bread slices in batter until soft but not soggy. The amount of time this takes will vary depending on the bread used.

Cook over medium-high heat in a vegetable oil sprayed non-stick skillet until first side is golden brown, about 3 minutes. Turn carefully with a spatula and cook second side until brown, about 3 minutes.

Per slice

Calories: 126 if soya milk
Fat: 2.1 g
Saturated Fat: 0.4 g

I made it today and was super duper tasty hehe

Re: Recipes

Vicky RVN — Mon, 28 Dec 2009 17:25:14 GMT

A couple of my mums recipies (they are VERY yum, but not so good for the diet!)...

CHOCOLATE OAT CAKE

8ozs plain or milk chocolate

1oz cocoa

1½ fluid ozs water

15ozs porridge oats

8ozs margarine

2ozs coconut

8ozs sugar

Mix together oats, coconut and cocoa. Melt margarine and sugar with water. Mix all together. Press into a container and leave to set. Melt chocolate and spread over.

MILLIONAIRES SHORTBREAD

Biscuit base

6ozs margarine

3ozs caster sugar

7½ozs self raising flour

Cream margarine and sugar and fold in flour. Grease swiss roll tin and press mixture in. Bake for approximately 15 mins reg 350/180 until golden.

Toffee filling

4ozs margarine

Small tin condensed milk

4ozs caster sugar

2 tablespoons syrup

Melt ingredients and bring to boil until tacky and caramel coloured. Spread over base and leave to cool and set. Melt chocolate and spread over filling.

Re: Recipes

Sal the 1st — Sun, 27 Dec 2009 20:40:15 GMT

just had a few friends round for food - tagliatelli already cooking, bacon pieces and cheese all ready to go in once it is cooked and disaster. Got the cream out of the fridge for the carbonara sauce and it had gone off. No creme fraiche left so used some humous diluted with a spot of milk. Added all the other bits and it actually tasted very good

Re: Recipes

Sal the 1st — Mon, 17 Aug 2009 22:09:28 GMT

new sweet course I came up with yesterday

strawberry shortcake with Pimms sorbet

small sweet shortcake spoon on some thick cream with a little vanilla added (squirty cream if u must) cut your strawberries in halves and use to 'face' the cream on the biscuit. top with another shortcake, lightly dust with icing sugar and then garnish with mint and half strawberry

Pimms sorbet takes about 3 hours to set and has to be whisked twice before it is fully frozen so u dont end up with a huge lump of pimms flavoured ice.

make your Pimms up as you would normally and use a fairly shallow flat dish in the freezer. Take out after the first hour and whisk it a bit and then again another hour later.

goes down very well

another variation which works well is to not add the vanilla to the cream but add instead approx 1/8th of a very finely chopped gerkin (you will have to trust me on this one!) - it works really well with the sweetness of the strawberries

Re: Recipes

Saskia Quinn — Mon, 11 May 2009 23:09:57 GMT

hehehehe lol!!

Re: Recipes

Caro Laithwaite VN — Mon, 11 May 2009 23:07:00 GMT

Nope that was part of a newsletter sent to me. Good god you are not insane enough to assume l would try and cook that lot!!! yikes

Re: Recipes

Saskia Quinn — Mon, 11 May 2009 21:40:20 GMT

when are you coming to my house Carolyn? hehe

Re: Recipes

Caro Laithwaite VN — Mon, 11 May 2009 08:58:12 GMT

Egg and Dill Cheesecake

Ingredients
Crust:
250ml cake flour
125ml Clover butter
250ml Clover mature cheddar, grated
Filling:
15g Clover Butter
2 large leeks, washed and thinly sliced
250g cream cheese, plain
250ml Clover sour cream
6 eggs, beaten
125ml La campania pecorino, grated
125g Clover feta, crumbled
Salt and freshly milled black pepper
125ml fresh dill, finely chopped

Method:
Preheat the oven to 180°C.
Crust:
Mix all the crust ingredients together and press into the bottom of a ring pan. Cover the dough with grease proof paper and fill up with dried beans. Bake for 15 minutes. Remove the paper and beans and let cool slightly.
Filling:
Heat the butter and sauté the leeks until soft and translucent. Remove from stove plate. Beat the cream cheese, sour cream, eggs, pecorino and the feta together. Flavour with salt and pepper. Add the dill and mix well. Spoon into baked crust. Bake for 50-60 minutes or until done. Remove from oven and leave for 10 minutes before removing from pan.
Hint: Serve with crisply fried bacon strips

Egg and bacon breakfast
Ingredients
25 ml butter
30 ml cake flour
375 ml milk
marjoram, basil, thyme and black pepper to taste
250 ml Cheddar cheese, grated
6 extra-;large hard-;boiled eggs, shelled and sliced
250 g streaky bacon
190 ml dried breadcrumbs

Method:
Preheat the oven to 180 °C and butter a 20 x 22 cm oven dish or spray with non-stick spray. Melt the butter and stir in the cake flour. Simmer for a few seconds and remove from the heat. Gradually stir in the milk and herbs and return to the heat. Heat over low heat, stirring continually, then bring to the boil and simmer until slightly thickened. Stir in the grated Cheddar cheese. Arrange layers of eggs, sauce and bacon in the prepared oven dish, repeating the layers until all the eggs, bacon and sauce have been used. Sprinkle the breadcrumbs on top and bake for about 20 to 25 minutes until warmed through.

Egg custard
Ingredients
4 extra-large egg yolks
60 ml sugar
10 ml cornflour
500 ml milk, warmed
5 ml vanilla essence
5 ml butter
30 ml thick cream

Method:
Whisk egg yolks in a saucepan until creamy, then stir in sugar and cornflour. Whisk until smooth. Pour in warmed milk and vanilla essence and simmer, whisking gently, over moderate heat until thickened. Stir in butter and leave to cool. Fold in thick cream. Chill until needed or serve hot.

Egg nog
Ingredients
1 egg
30 ml brandy
30 ml dark rum
15 ml sugar syrup
ice
90 ml milk

Method:
Blend egg, brandy, dark rum, sugar syrup and ice. Pour into a glass and top up with milk.

Egg in a cup
Ingredients
6 White mushrooms
1 tbsp butter
4 tbsp cream
4 tsp butter
8 eggs

Method:
Melt butter in a pan. Fry the mushrooms for 10 min until light brown. Flavour with salt and pepper. Divide mushroom in four portions and place in ramekin-cups. Place a teaspoon on butter on top of the mushrooms and a tablespoon of creme. Brake two eggs in every cup and flavour with salt and pepper. Place four cups in a baking tray and fill tray with water until it covers a half measure of the cups. Place in oven for 20min at 180 degree C. Bake until eggs have settled, and egg yolk still runny for easy dipping with toast.

Egg pie
Ingredients
CRUST
3 medium potatoes, cooked and peeled
salt and pepper to taste
25 ml milk
15 ml butter or margarine
FILLING
2 onions, chopped and fried
2 tomatoes, diced
250 ml grated Cheddar cheese
6 eggs, hard-boiled and sliced
4 rashers bacon, chopped and fried
250 g mushrooms, sliced and fried
1 packet thick white onion soup powder
500 ml water

Method:
1. Preheat oven to 180 ºC. 2. Mash the potatoes and add the salt, pepper, milk and butter or margarine. 3. Line a pie dish with the mashed potatoes. 4. Arrange ingredients for filling in layers as follows: fried onions, diced tomatoes, grated cheese, egg slices, fried bacon and mushrooms. 5. Mix soup and water in a saucepan and heat until it thickens. 6. Pour over the layers. 7. Bake for 20 to 30 minutes. 8. Serve with salad.

Eggs in a blanket

Ingredients
2 eggs, hard-boiled and shelled
2 slices toast, buttered on one side
75 g white or Cheddar cheese, grated
1 egg, lightly beaten
2 ml mustard powder
pepper to taste
30 ml chopped fresh parsley or other herbs (optional)

Method:
Slice the eggs thinly in rings and arrange on the buttered side of the slices of toast. Season lightly with salt. Mix the remaining ingredients together, divide in half and spoon on to each slice of toast. Place under the oven grill or in the microwave oven until the cheese has just melted. Serve hot. Serves 2.

Eggs with curried banana
Ingredients
25 ml butter
2 leeks, sliced
1 rasher bacon, chopped
1 banana, sliced
50 g prawns (optional)
5 ml curry powder
2 eggs
salt and freshly ground black pepper to taste

Method:
Melt the butter in a pan and fry the leeks (or use 1 onion) and bacon lightly. Add the banana, prawns and curry powder and stir-fry for about another minute. Move the mixture to the sides of the pan and break the eggs in the centre on the exposed base of the pan. Season to taste with salt and freshly ground black pepper. Cover with a lid and reduce the heat. Heat until the eggs are set and done. Serve immediately. Serves 2.

Re: Recipes

Saskia Quinn — Mon, 30 Mar 2009 14:09:51 GMT

You should take a lot of the credit for that also Sal, most of her doing well is down to you, well done

I am glad you enjoyed the meal

Re: Recipes

Sal the 1st — Sun, 29 Mar 2009 23:10:28 GMT

Have to say my meal was EXCELLENT - mashed potatoes (she has really got these to a fine art) roast potatoes (ok the frozen variety but good all the same) peas (again frozen - inspite of what her mother told her) carrots (done to perfection and fresh) Beef ( a little too cooked for me but still good), horseraddish sauce (which amazed me - she had used the cookery book to find which sauce could be served with beef) Yorkshire pudding and proper gravy (which we made together)

for afters we had bakewell pudding and icecream which was very edible .

Table was set nicely with a cloth , and real flowers as a centre.

Well pleased with her - she has come on a lot in the last 2 weeks

Re: Recipes

Sal the 1st — Sat, 28 Mar 2009 22:41:22 GMT

yes I think it is time Hills brought out gassy cat formula, he definitely has a problem there.

Re: Recipes

Caro Laithwaite VN — Sat, 28 Mar 2009 22:35:26 GMT

I would say do the Morris test, take him with you give him 20 minutes and if he is still alive eat the food.

The thing is Mr Cast iron would be able to eat acid and arsnic desert and still do no more than fa*t

Re: Recipes

Sal the 1st — Sat, 28 Mar 2009 22:32:50 GMT

have been invited to Sunday lunch with all the trimmings courtesy of my niece 'so you can check the meat is cooked before I serve it'. If I am not around on monday I have succumbed