Tried and true favourite recipes

[VPS]

Mrs FB made some more yesterday. When you say you used milk, did you use buttermilk or normal millk?

Oats are just the normal ones, so should be OK without blitzing them.
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The oats help to give it texture
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Best enjoyed with lashings of butter Note: I've used about 1/4 of what Mrs FB would put on hers!
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Buttermilk - does she make it by hand or in a food processor

Just wondering whether you know the answer to these questions or are you having to run upstairs to ask Mrs FB

And yes I had real butter on it while it was still warm

 

[Flashback]

Buttermilk - does she make it by hand or in a food processor

Just wondering whether you know the answer to these questions or are you having to run upstairs to ask Mrs FB

And yes I had real butter on it while it was still warm

All done by hand, I saw her doing it yesterday so am well informed

 

[VPS]

On the Hilton website - they have released the recipe for their cookies

DoubleTree Signature Cookie Recipe



Makes 26 cookies



225 g /½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts



Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.



Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.



With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.



Remove bowl from mixer and stir in chocolate chips and walnuts.



Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.



Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and centre is still soft.



Remove from oven and cool on baking sheet for about 1 hour.



Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and centre is still soft.

 

[TheRealTMA]

Making JC’s French Onion soup today, with vermouth and Swiss cheese.

 

[TheRealTMA]

Almost ready. Another hour’s simmer.

 

[Steady]

Made my annual batch of hot cross buns today (recipe posted previously)

 

[TheRealTMA]

Finalmente (en français “enfin”)

Yum.

 

[love_the_life]

Made my annual batch of hot cross buns today (recipe posted previously)
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They look fabulous - are there 2 missing from the last photo?

 

[Steady]

They look fabulous - are there 2 missing from the last photo?

Thanks, they are a nice eating easy to make bun.

None missing, that’s just how many 100g buns I got out of the mix.

 

[love_the_life]

Thanks, they are a nice eating easy to make bun.

None missing, that’s just how many 100g buns I got out of the mix.

Oh I see - I missed the spaces in the earlier pics.

 

[love_the_life]

Cossie - I am trying your chicken Khao soi meatballs for dinner though taking the easy way and haven't made my own paste.

 

[Cossie]

Cossie - I am trying your chicken Khao soi meatballs for dinner though taking the easy way and haven't made my own paste.

Made it again last night, I used Ayam red curry paste, changed meat to 50/50 mix chicken and pork, I hope you enjoy it as much as we did.

 

[Flashback]

I've always been a bit worried about making meatballs, i.e. may end up not cooking them enough so they're raw inside of something.

How far back in the thread is the recipe? Might give it a try.... we always have green and red curry paste sitting in the fridge ready to go!

 

[love_the_life]

I've always been a bit worried about making meatballs, i.e. may end up not cooking them enough so they're raw inside of something.

How far back in the thread is the recipe? Might give it a try.... we always have green and red curry paste sitting in the fridge ready to go!

Here is the link Cossie posted - it was from GoodFood ( it's a few pages back)
Khao soi chicken meatballs

 

[Cossie]

Here is the link Cassie posted - it was from GoodFood ( it's a few pages back)
Khao soi chicken meatballs

Hmmmm, Cassie, how did you possibly know what is going on?

 

[Cossie]

I've always been a bit worried about making meatballs, i.e. may end up not cooking them enough so they're raw inside of something.

How far back in the thread is the recipe? Might give it a try.... we always have green and red curry paste sitting in the fridge ready to go!

We also lightly fried the meatballs first, the recipe doesn't say to do that but we though it might hold them together better when being poached as there aren't any binding agents used.

 

[Flashback]

We also lightly fried the meatballs first, the recipe doesn't say to do that but we though it might hold them together better when being poached as there aren't any binding agents used.

Poaching would help with cooking them through, no doubt.

 

[love_the_life]

Hmmmm, Cassie, how did you possibly know what is going on?

Fixed it - dashed auto correct

I didn't fry the meatballs today - though I did consider it. They have kept together really well. I made them this. morning and let them sit in the fridge for a while which helped to dry them out a little.
Have made the soup/sauce and poached the chicken balls - only disaster was we didn't have any fish sauce (always have it in the cupboard so oops). Instead I added a couple of spoons of XO sauce. Not ideal but still tastes good. I think I will make the paste next time as well - I couldn't get Ayam and I don't think the. 5 tastes brand was as good. Just having a pre dinner drink then will finish it off.

Flashback - the sauce would do well for veggies for Ms FB or even fish/prawns.

 

[Flashback]

Fixed it - dashed auto correct

I didn't fry the meatballs today - though I did consider it. They have kept together really well. I made them this. morning and let them sit in the fridge for a while which helped to dry them out a little.
Have made the soup/sauce and poached the chicken balls - only disaster was we didn't have any fish sauce (always have it in the cupboard so oops). Instead I added a couple of spoons of XO sauce. Not ideal but still tastes good. I think I will make the paste next time as well - I couldn't get Ayam and I don't think the. 5 tastes brand was as good. Just having a pre dinner drink then will finish it off.

Flashback - the sauce would do well for veggies for Ms FB or even fish/prawns.

Yeah, we quite often make a red or green thai veg curry; works well.

 

[love_the_life]

Yeah, we quite often make a red or green thai veg curry; works well.

Hats off to Cossie. It was delicious.