Tried and true favourite recipes

Ive been trying to fill our freezer a bit so I dont have to cook/shop as soon as we return from a 3.5 week trip.

Made 6 x lasagna on the weekend, although I suspect a couple will be eaten before we leave April 4th but at least I know, get home on 6pm flight, take out of freezer to defrost for next day meal. Easy!

Also made extra sugo to freeze for bolognese and a couple of quiche.
 
So I have had a weekend "off" for the first time in more then 2 months (been away, conferences, sick etc) so have done some cooking.

Last night was a combo of VPSs brussel sprouts as a side to the proscuitto-wrapped chicken and creamed spinach by amaroo.

Sprouts, I clearly got the proportions wrong ... ended up with a pan of buttery breadcrumbs with a few drowning sprouts! Tasty though.

Chicken; next time I'd actually do a spice rub or something instead of the proscuitto, very plain. Not a fan of the creamed spinach - very plain too, and a lot of calories for minimal taste. I'd substitute wholegrain mustard for dijon too.

Denali's Mongolian beef is in the slow cooker currently. Tomorrow, cauliflower soup (roasted the cauli yesterday while the oven was on for the brussel sprouts!).
 
1st attempt at Sausage Rolls yesterday, because Im tired of complaining about not having a good bakery nearby.

They were OK but needs tweeking and I made so much mixture, ended up making a meatloaf for dinner tonight.

Need to work on the seasonings to improve the sausage roll.
 
Denali said:
1st attempt at Sausage Rolls yesterday, because Im tired of complaining about not having a good bakery nearby.

They were OK but needs tweeking and I made so much mixture, ended up making a meatloaf for dinner tonight.

Need to work on the seasonings to improve the sausage roll.
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Try using the Anatoth Tomato Relish (or a Beeremberg (sp??) one) in them. The way I was taught used a tomato relish and then dried oregano and basil, along with garlic and onion and had heaps of flavour.
 
Cauliflower soup has an absolute hit. Also, roasted cauli - amazing! Never done it before, will certainly be doing so in the future.

Trying the brussel sprouts for the second time for Easter dinner with the family, looks the goods going into the oven - will try to get a photo this time!
 
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Dr Bob said:
I'm subscribing to this thread, should be great. I will try & find my grans old recipes for trip, brains & bacon, lambs fry, chicken giblets & other things offal if anyone interested.
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Well 15 months later I'm laid up in hospital with a new hip this morning so right out a action for a week or 3. Searching through AFF & remembered this thread.
First up Grans English tripe or tripe in onion & parsley white sauce. Now a pretty basic recipe but Gran takes it to another level.
First a bit about Gran. She was a Burnett form Buderim Mountain in Qld. If you have been to the pioneer cottage up there that was her home. Born in the bedroom top of stairs to the left, married there with a few photos of her wedding on the walls. We had a holiday house at Mooloolaba (on the river would you believe) that was sold after she died for 3000 pounds, a good price at the time but would love for it to still be in the family. She was in my life for about 8 years that I can remember & was really special for me, I was her "go get" kid on a small farm of several 1000 chooks / commercial eggs / a couple of house cows, the occasional pig, home market garden, Bess the draught horse & our pony club horses. No electricity until we built the new house up near the road around 1958. So always fresh milk & cream & eggs etc. Gran made butter & I remember the hand churn. She bartered with neighbours, the village grocer & butcher so lots of stories there.
I've converted weights & measures to metric & they are approximate.

2 kg honeycomb tripe cut into bite size pieces / I do remember Gran once bleaching tripe in the boiler & being very displeased with the butcher.
Put tripe in the pot with 1 large or 2 small onions halved, 3 bay leaves & the stalks from the parsley bunch tied with string. Old carrot or celery if in fridge & needing to be used. Cover with water & bring to boil then simmer for 3 hours. Drain & discard veggies but save 1 cup of cooking liquid.
A bunch of parsley (Gran had curly leaf in the garden & I think a better flavour) leaves chopped.
2 medium onions chopped & cooked till clear in a liberal knob of butter / no oil here.
About 75 grams butter melted over medium heat & sieve in 75 grams plain flour. Cook it for a bit then start the sauce with the cup of reserved cooking liquid (Grans trick / whatever was going in the white sauce had it started with it's cooking liquid).
Add milk 500mls or so adjusting for the consistency you want. Season with salt & pepper to your liking add onion & parsley & tripe & heat through. At this point Gran would get 3 to 6 hard boiled eggs from the fridge (we had a chook farm remember so always eggs hard boiled in fridge) sliced up & added to bulk up. Served with her home made bread feeding 6 to7 with some for breakfast on toast / for Gran & I anyway.
Sorry woofled on a bit drugs are pretty good today.
 
Gran's other favourite white sauce recipe was smoked fish. At home it was always the orange stained cod but on holidays it was some firm white fish smoked by a local Mooloolaba butcher. This was a great favourite with a massive pot made but still didn't compare to a table of mud crab.
The fish was always poached in milk & a little water with no onion etc added for about half an hour.
This liquid was used for the white sauce with more milk if necessary & chopped onion (cooked off) but rarely parsley & if so only a small amount. Finished with a large bowl of sliced hard boiled eggs and bread from the local baker (no large wood fired oven in the holiday house).

Then there was left overs in white sauce / no electricity so kero fridge & everything had a use by date of 3 days.
Corned beef & green veggies usually got the treatment with the sauce started with the corned beef liquid & the beef was usually thickly sliced & pulled with the veggies pre boiled & added with the onion. Once this was all heated through then came the eggs.
Left over roast beef, lamb or pork if needed to be eaten was usually devilled or sometimes battered.
 
Scored dinosaur sized rib eye on the bone so marinated last night for tonights dinner. Havent had steak at home in AGES, as we're trying lighter or easy to cook meals for dinner, so looking looking forward to it.
 
Grans Devilled Kidneys served for breakfast with thick cut bread toasted on top of the stove.
6 lamb kidneys
1/2 cup flour
1 tsp paprika or chilli powder (to taste)
1 tbs hot sauce
1/2 cup chicken stock
large knob butter

Mix flour & spice in a bowl. Cut kidneys in half lengthways & snip out the white pelvis. Dust kidneys in flour.
Melt butter in hot pan & brown kidneys for a few minutes then add sauce and mix a bit then add stock & allow to reduce to thicken.
Mix in more butter if required.
Serve on thick cut toast & enjoy.
 
Dr Bob said:
Well 15 months later I'm laid up in hospital with a new hip this morning so right out a action for a week or 3. Searching through AFF & remembered this thread.
First up Grans English tripe or tripe in onion & parsley white sauce. Now a pretty basic recipe but Gran takes it to another level.
First a bit about Gran. She was a Burnett form Buderim Mountain in Qld. If you have been to the pioneer cottage up there that was her home. Born in the bedroom top of stairs to the left, married there with a few photos of her wedding on the walls. We had a holiday house at Mooloolaba (on the river would you believe) that was sold after she died for 3000 pounds, a good price at the time but would love for it to still be in the family. She was in my life for about 8 years that I can remember & was really special for me, I was her "go get" kid on a small farm of several 1000 chooks / commercial eggs / a couple of house cows, the occasional pig, home market garden, Bess the draught horse & our pony club horses. No electricity until we built the new house up near the road around 1958. So always fresh milk & cream & eggs etc. Gran made butter & I remember the hand churn. She bartered with neighbours, the village grocer & butcher so lots of stories there.
I've converted weights & measures to metric & they are approximate.

2 kg honeycomb tripe cut into bite size pieces / I do remember Gran once bleaching tripe in the boiler & being very displeased with the butcher.
Put tripe in the pot with 1 large or 2 small onions halved, 3 bay leaves & the stalks from the parsley bunch tied with string. Old carrot or celery if in fridge & needing to be used. Cover with water & bring to boil then simmer for 3 hours. Drain & discard veggies but save 1 cup of cooking liquid.
A bunch of parsley (Gran had curly leaf in the garden & I think a better flavour) leaves chopped.
2 medium onions chopped & cooked till clear in a liberal knob of butter / no oil here.
About 75 grams butter melted over medium heat & sieve in 75 grams plain flour. Cook it for a bit then start the sauce with the cup of reserved cooking liquid (Grans trick / whatever was going in the white sauce had it started with it's cooking liquid).
Add milk 500mls or so adjusting for the consistency you want. Season with salt & pepper to your liking add onion & parsley & tripe & heat through. At this point Gran would get 3 to 6 hard boiled eggs from the fridge (we had a chook farm remember so always eggs hard boiled in fridge) sliced up & added to bulk up. Served with her home made bread feeding 6 to7 with some for breakfast on toast / for Gran & I anyway.
Sorry woofled on a bit drugs are pretty good today.
Click to expand...

Loved reading this. My paternal grandmother also made tripe in parsley sauce. Her method was basically the same as this. I loved it. As a kid I had no idea what it was and it never occurred to me to ask for some reason. She often served it on buttered toast. I ate it with gusto. I still eat tripe today and if it is on a menu, I'll generally order it. If a cook is brave enough to put it on a menu, my view is they've put some time and effort into it.

My spoiled +1 won't eat many of the old dishes from my childhood - I have to cook things like lamb's fry and bacon, steak and kidney pudding and smoked cod in parsley sauce for myself!
 
C52CA964-906A-4B62-B962-0B061FE5C9E3.jpeg

A favourite low FodMap dish in our house is a carrot dish. Just fabulous.

Low-FODMAP Roasted Carrots with Turmeric Maple Mint Dressing

Ingredients

• 1/2 Kg carrots

• 4 tablespoons olive oil, divided

• 1/4 teaspoon coarse sea salt, divided

• 1 teaspoon freshly ground black pepper

• 1/4 teaspoon turmeric

• 2 tablespoons fresh lemon juice

• 1 tablespoon maple syrup

• 1 tablespoon dijon mustard

• 1 teaspoon chopped fresh mint


Directions:

1 Preheat oven to 200C

2 Wash and peel carrots and trim ends. Slice carrots lengthwise. In a medium-sized bowl, toss carrots with 1 tablespoon olive oil, 1/8 teaspoon salt and pepper.

3 Transfer carrots to a cookie sheet lined with aluminum foil or a roasting pan, cut side down. Bake in oven for about 25 minutes, or until tender.

4 In a small bowl, prepare the dressing by adding in 3 tablespoons olive oil, turmeric, lemon juice, maple syrup, dijon mustard, mint and 1/8 teaspoon salt and whisk together until combined.

5 Transfer carrots to a serving platter or dish and toss with dressing.
 
Here is a great waiting room recipe.
I was at the docs the other day & reading a Vogue Living & thought there was some very retro recipes in the mag. Checked the date & it was July 1994 so I was quite correct. There was a section promoting ANGOSTURA AROMATIC BITTERS. Now who doesn't have an old bottle of that lying around? I went up to reception & asked Paula if she could photocopy the page & she just said to do what everyone else does & rip it out. So I did. Cooked this tonight & it is definitely a keeper.
CARIBBEAN LAMB
1 table spoon of oil & 1 of butter
2 onions pealed & sliced
1kg of trimmed lamb cubed
salt & freshly ground pepper
1 & 1/2 cups chicken stock
1/4 teaspoon ground cloves
2 cinnamon sticks
2 teaspoons grated ginger
2 table spoons ANGOSTURA aromatic bitters
juice of 1 lemon
1/2 cup cream
1/2 cup of chopped sun-dried tomatoes
To Serve ; saffron rice, continental parsley roughly chopped & roasted almonds.

I cooked this in a Tangine but any stove top casserole or big lidded fry pan would be fine.

Heat the butter & oil & saute the onion until brown
Brown the lamb in batches & add to the onions
stir in the bitters then add the salt & pepper, chicken stock, cloves, cinnamon sticks & ginger.
Cover & simmer for 40 to 60 mins.
Stir in the lemon juice & cook for a further 5 mins uncovered to reduce fluid a bit.
Stir in the tomatoes & cream & bring back to the simmer for a few minutes.
Stir some chopped parsley through the cooked saffron rice & serve out spooning the lamb on top & sprinkling with some almonds

This had great flavour & I have never thought of cooking with bitters. Should have taken a photo but the lamb looks great sitting on the yellow rice with the parsley through it.
 

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