Tried and true favourite recipes

[MelMel]

I think we must be related. My mum was a very poor cook. My granny lived with us and she cooked basically until I left home. I don't think mum ever actually cooked for me. But Granny was very UK style, and the concept of curry was to throw sultanas and keens curry power into it and serve it with boiled potatoes

Post automatically merged: Sep 26, 2020

Bloody jingle stuck in my brain now. Thanks.

MrP's mum made fabulous baked goods (as did my other granny but she did it on a wood stove. Refused to use a new tangled electric one when grandpa bought one.) But his favourite meal was when his mum burnt the chops once and they actually had some flavour.

We had that version of curry! Usually made with leftover cubed lamb roast

 

[Pushka]

I've been making the usual buffalo Chicken style wings, usually with out the blue dressing, varying the method slightly according to what I've recently searched for on the internets (that's my name for this thing now) but made these on the weekend and they are just fabulous. I made far more than we needed so have been snacking on them and today towards the end there is this wonderful gooey lip smacking sauce in which the leftovers are bathing in. Don't forget the crushed peanuts.

Crispy Fried Thai Chicken — Everyday Gourmet

Cook Time 45 minutes Servings 4 Ingredients Vegetable oil, for deep frying 1.2kg of chicken wings, separated at the two joints 500ml buttermilk 1 cup plain flour 1 tsp garlic powder 1 tsp onion powder ½ tsp five spice 2 sprigs of coriander, finely chopped ½ cup of peanuts, toasted and

everydaygourmet.tv

 

[VPS]

@blackcat20 I know you're a big sourdough maker - do you ever put anything in it - I'm thinking rosemary, olives and garlic or something like that but looking for inspiration. I know I can google it but would be interested if anyone else has some suggestions.

 

[blackcat20]

@blackcat20 I know you're a big sourdough maker - do you ever put anything in it - I'm thinking rosemary, olives and garlic or something like that but looking for inspiration. I know I can google it but would be interested if anyone else has some suggestions.

I've put mixed grains in it before, but I'd really like to try some mixed dry fruit at some point.

 

[VPS]

I have made a spiced fruits sourdough - I'll post the recipe later. Makes a beautiful bread but I'm looking for something a bit more savoury. All of my bread recipe books are in storage and I like browsing cook books

 

[blackcat20]

I have made a spiced fruits sourdough - I'll post the recipe later. Makes a beautiful bread but I'm looking for something a bit more savoury. All of my bread recipe books are in storage and I like browsing cook books

I’d just work with my standard recipe and mix In whatever I fancy.

 

[ellen10]

@Denali I am making your slow cooker Mongolian Beef recipe. Always one of my favourites!

 

[Bindibuys]

Bindibuys “Summer Soup”

1kg ripe tomatoes, peeled & chopped
1 tbl sugar
1 onion
juice of 1 lemon
2 tsp grated lemon rind
6 chicken stock cubes
1 tsp crushed pepper corns
4 cups cold water
500g small peeled prawns

place all items except water & prawns in blender, process until 95% smooth.
pour soup into large jug
add water & prawns, season to taste.

A cool tomato/onion flavour with the bulk being the prawns.

 

[Flashback]

Nearly a year between recipes, time flies.

 

[VPS]

Nearly a year between recipes, time flies.

and we've probably all been cooking more too

 

[Flashback]

Mrs FB has a round birthday coming up ...... any suggestions on a recipe for making a cake, that an idiot like me couldn't stuff up?

 

[MelMel]

A chocolate mud cake? Don’t have to worry about it rising and if it’s a little undercooked doesn’t really matter

 

[Flashback]

A chocolate mud cake? Don’t have to worry about it rising and if it’s a little undercooked doesn’t really matter

I do have a recipe for a Guiness chocolate cake. Maybe I could give that a whirl.

 

[VPS]

I do have a recipe for a Guiness chocolate cake. Maybe I could give that a whirl.

Very easy and quick. Melt the chocolate and butter in the microwave on low - don't worry about over a bowl
Use at least 70% chocolate

Elizabeth David’s Flourless Chocolate and Almond Cake​

Ingredients

115 g bittersweet chocolate, broken into pieces

85 g butter

85 g sugar

85 g ground almonds

1 tablespoon brewed espresso

1 tablespoon of rum

3 eggs, separated

Instructions

Preheat oven to 290 °F/145 °C. Line the bottom of a spring form cake pan or a tart pan with a removable base, with parchment paper and butter the sides.

Put the chocolate and the butter in a bowl and melt over barely simmering water. Remove from heat and stir in the sugar, almond powder, rum and coffee until smooth. When the mixture has cooled, mix in the egg yolks, one by one.

In a separate bowl, whisk the egg whites to stiff peaks then fold them into the chocolate batter. Pour into the prepared mold and place in the oven for 45 minutes. Allow to cool in the cake pan before unmolding. Sprinkled lightly with powdered sugar before serving.

Post automatically merged: Jun 1, 2023

Or this one

Lemon Yoghurt Cake

Preparation time: 15 to 30 minutes

Ingredients

1¾ cups sugar

2 eggs

½ teaspoon salt

2-3 teaspoons lemon juice

Grated rind of 2 lemons

¾ cup oil

1 cup natural yoghurt

2 cups self-raising flour

Method

In a bowl, mix rind, oil, eggs and 1. sugar with a fork.

2. Add remaining ingredients and combine well.

3. Pour into greased ring tin and bake at 180°C for 30 minutes.

4. Leave to cool then turn out and dust with icing sugar.

Recipe notes

I like to cook this in a square tin because we quite like it a little "undercooked" in the middle.



Printed from BestRecipes.com.au

Lemon Yoghurt Cake recipe - Best Recipes http://www.bestrecipes.com.au/recipe/Lemon-Yoghurt-Cake-L3208.html

1 of 1 19/09/2010 10:12 AM

 

[VPS]

Pumpkin and pecan brownies
Makes 16 brownies

200g dark chocolate
3 eggs
¼ cup olive oil
¼ cup honey
2 cups grated pumpkin
11⁄3 cups almond meal
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
½ cup Dutch cocoa, plus extra to serve
½ cup pecans, roughly chopped

Preheat oven to 160C. Line a 20cm square baking pan.

Melt chocolate in a heatproof bowl over a saucepan of simmering water. Meanwhile in a separate bowl, whisk together eggs, olive oil and honey.

Combine the melted chocolate and egg mixtures. Fold in the pumpkin, almond meal, cinnamon, nutmeg, allspice, cocoa and pecans.

Pour batter into the lined tin. Bake for 25-30 minutes or until brownies are set. Allow the brownies to cool slightly before turning out and cutting into 5cm squares. Serve dusted with extra cocoa.

 

[VPS]

Pear and brazil nut chocolate brownies

The pear and Brazil nuts give these brownies a lovely subtle flavour. And what’s more, Brazil nuts are an excellent source of minerals, particularly selenium (important for thyroid function and the immune system). Cut the brownies small and freeze any left over. They make a great after-dinner treat.

Ingredients

60 g pitted dates, finely chopped

60 g coconut oil (or unsalted butter, softened), plus extra to grease

3 eggs

100 g ground almonds (almond meal)

1 pear, quartered and cored, skin on

140 g dark chocolate (70% cocoa solids)

25 g Brazil nuts, chopped

pinch of salt

Instructions

Preheat the oven to 180°C and grease a 20 cm square cake tin.

Put the dates in a small saucepan with a splash of water. Cover and gently simmer for 3-5 minutes or until they soften. Allow them to cool, then blend them with the coconut oil in a food processor or with a hand blender. Transfer the mixture to a large bowl and add the eggs, then the ground almonds, and beat until everything is incorporated. Dice the pear into ½-cm squares and stir it into the mixture, too.

Melt the dark chocolate in a heatproof bowl set over, but not touching, a pan of steaming water (or microwave it on a medium heat for 1-2 minutes). Allow it to cool a bit before stirring it into the brownie mixture with the Brazil nuts and salt. Pour the mixture into the tin and bake it for 15-20 minutes, or until a knife comes out clean. Delicious with a dollop of crème fraîche, if you like.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

 

[Flashback]

I'm sensing a trend here, @VPS ....

 

[TheRealTMA]

I'm sensing a trend here, @VPS ....

The heat in Adelaide does that to people!

 

[TheRealTMA]

Pear and brazil nut chocolate brownies

The pear and Brazil nuts give these brownies a lovely subtle flavour. And what’s more, Brazil nuts are an excellent source of minerals, particularly selenium (important for thyroid function and the immune system). Cut the brownies small and freeze any left over. They make a great after-dinner treat.

Ingredients

60 g pitted dates, finely chopped

60 g coconut oil (or unsalted butter, softened), plus extra to grease

3 eggs

100 g ground almonds (almond meal)

1 pear, quartered and cored, skin on

140 g dark chocolate (70% cocoa solids)

25 g Brazil nuts, chopped

pinch of salt

Instructions

Preheat the oven to 180°C and grease a 20 cm square cake tin.

Put the dates in a small saucepan with a splash of water. Cover and gently simmer for 3-5 minutes or until they soften. Allow them to cool, then blend them with the coconut oil in a food processor or with a hand blender. Transfer the mixture to a large bowl and add the eggs, then the ground almonds, and beat until everything is incorporated. Dice the pear into ½-cm squares and stir it into the mixture, too.

Melt the dark chocolate in a heatproof bowl set over, but not touching, a pan of steaming water (or microwave it on a medium heat for 1-2 minutes). Allow it to cool a bit before stirring it into the brownie mixture with the Brazil nuts and salt. Pour the mixture into the tin and bake it for 15-20 minutes, or until a knife comes out clean. Delicious with a dollop of crème fraîche, if you like.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Is your oven causing the light blackouts at the cricket?

 

[VPS]

I'm sensing a trend here, @VPS ....

which is

Post automatically merged: Dec 6, 2024

Is your oven causing the light blackouts at the cricket?

It’s too damned hot to have my oven on. 40 yesterday