Tried and true favourite recipes

[Milboo]

This recipe did the rounds at work:

Divine Chocolate Brownies

Ingredients:
100g of cocoa (1 cup)
200g of melted butter
400g of caster sugar (2 cups)
4 eggs
1 tsp vanilla essence
90g flour
1 tsp baking powder
200g chocolate chips (white or dark but I like dark)

Directions:
Sift cocoa

Add melted butter, sugar, eggs and vanilla

Mix til smooth then sift in flour, baking powder. Stir then add chocolate chips.

Pour mixture into 20x30cm well greased tin.

Bake at 150 for 50-65mins.

I would show you pics but there's never any leftover

oh! Thanks for that. I used to have a recipe very close to this which made the best brownies ever and was so low effort. I used to add raspberries to it or white choc buttons too.

 

[NZflygirl]

oh! Thanks for that. I used to have a recipe very close to this which made the best brownies ever and was so low effort. I used to add raspberries to it or white choc buttons too.

One of my friends adds those too. It's super easy, super delicious, and super unhealthy

 

[Deleted member]

Tonight is a quiet one staying in.
Had the Grandchildren last night, so a bit of peace and quiet before Monday.
Pulled some chicken thigh fillets out of the deep freeze, finely diced a medium size onion, smashed up a couple of garlic cloves, two good size field mushrooms a small handful of parsley (chopped) , some home made chicken stock, and Voila !
Chicken and mushroom pies.

Toss the (sliced up) chicken thighs in a small amount of plain flour, (enough to coat), sauté off onions, and chicken, add garlic and mushrooms , toss in some fresh parsley , season with salt and pepper.



Add stock to mixture, and allow sauce to thicken.

Share the mix between two individual sized pie pots.



Top with puff pastry and some sesame seeds



Into the oven and cook till pastry is nice and brow

 

[Deleted member]

Voila!



And not a bottle of tomato sauce in sight.

 

[Denali]

Want to try a slow cooker Beef Bourguignon recipe this weekend and it says Red Cooking Wine.

Can I use any red wine as I have a few bottles at home not opened.

 

[blackcat20]

Want to try a slow cooker Beef Bourguignon recipe this weekend and it says Red Cooking Wine.

Can I use any red wine as I have a few bottles at home not opened.

The old saying goes, if you wouldnt drink it, dont cook with it. So yes, use any red you want.

 

[Denali]

The old saying goes, if you wouldnt drink with it, dont cook with it. So yes, use any red you want.

I dont drink alcohol so no idea if its good or bad but I have lots to choose from. Only need 1 cup (or half a cup, if I halve the recipe as Im not feeing a horde).

 

[Deleted member]

Whatever usually takes your fancy should work , However given it is a recipe from Burgundy, i suppose you could pay Homage to that and use a Pinot Noir

I don't drink alcohol so no idea if its good or bad but I have lots to choose from. Only need 1 cup (or half a cup, if I halve the recipe as Im not feeing a horde).

 

[Milboo]

I tend to use the mini bottles of red from the bottle shop when I need it in cooking.

 

[love_the_life]

Voila!
View attachment 97927
And not a bottle of tomato sauce in sight.

They look very yum.
You reminded me that I used to make something very similar so tonight we are having chicken and leek pot pies; almost the same, replace mushrooms with sliced leeks and I add a few frozen peas as well. The mixture is made and will add the pastry and pop in the oven later.

 

[Dr Bob]

I tend to use the mini bottles of red from the bottle shop when I need it in cooking.

No fun in that! A recipe for 1 cup leaves 2 cups for you to sip while cooking.
For slow cooking I've found it best to add equal parts of wine & stock & reduce by at least a third before adding to slow cooker. Makes for a richer sauce.

 

[Deleted member]

Vegetarian night tonight.
My world famous (in my house) cauliflower and zucchini soup.

 

[Denali]

We had cauliflower soup again last night, threw in some left over broccoli as well. Very yummy!

 

[Deleted member]

Here is my Recipe:

• Olive oil
• 3 garlic cloves (chopped)
• ½ head of cauliflower (chopped)
• 2 medium zucchini (chopped)
• 2 large potatoes (chopped)
• 1 large white onion (chopped)
• 4 cups chicken broth
• Salt & pepper to taste
• FOR GARNISH (optional)
• Thyme
• Sour cream
• Olive oil

Process:

1. In a medium-large pot, add a drizzle of olive oil on medium-high heat.
2. Once heated, add onion, sauteing until fragrant and slightly translucent.
3. Add garlic, cooking for an additional minute.
4. Add broth, and potatoes, bringing to a boil.
5. Once boiling, reduce heat to medium, add cauliflower and zucchini, allowing to simmer 10-15 minutes until potatoes are cooked through.
6. Using an immersion blender, (Stick Whizz) puree soup to your desired consistency, and season to taste.
7. Serve and garnish with a spoonful of sour cream, a drizzle of olive oil, and fresh thyme. (optional)

I also have a bottle of Tabasco sauce on hand and add 3 or 4 drops to give some added spice / heat.

Vegetarian night tonight.
My world famous (in my house) cauliflower and zucchini soup.

View attachment 98080

 

[love_the_life]

The soup looks relish GPH; must try it at the weekend.
For those who like crisp bread this is a fail safe recipe. I add different toppings depending on my mood and what dried herbs I have.

Crackers
Crackers dipped in hummus is the ultimate healthy savoury snack. Instead of going for store-bought crackers -- or gobsmackingly expensive fancy ones -- try these delicious, cheap and easy crackers.
"This is a basic recipe, so feel free to play around with the toppings -- smoked salt, different chillies, seeds, dried herbs and spices. Roasting the spices in a small frying pan will really intensify their taste, so please don’t skip this step," Walsh said.
Makes eight crackers.
INGREDIENTS
1 tablespoon fennel seeds
1 tablespoon poppy seeds
1 tablespoon coriander seeds
1 tablespoon sesame seeds
150g (1 cup) plain (all-purpose) flour
2 tablespoons olive oil, plus extra for brushing
60ml (¼ cup) water, plus 3 teaspoons extra
1 tablespoon sea salt
METHOD
Preheat the oven to 200ºC.
In a small frying pan, gently toast the spices over low heat until they are fragrant; this should take about 30 seconds. There is no need to use any oil. This step is important as it brings out the beautiful flavours of the spices.
In a large bowl, mix the flour, oil and 60ml (¼ cup) water, using a wooden spoon, until just combined. The mixture should be a little sticky and shaggy; you may need to add a little extra water, say about three teaspoons, depending on the flour and humidity.
Tip the dough out onto a floured work bench, then knead for about a minute, or until the dough comes together; it should have the texture of a soft playdough. The best thing about this dough is that you can’t overwork it. Mixing it only a little will give you a flaky cracker; work it a lot and the crackers will be more uniform in texture.
Shape the dough into a log about 30cm and cut into eight pieces. Using your rolling pin, roll each piece into an oblong shape that looks like a crocodile’s snout. They should be as thin as a piece of paper. If they are too thick, they will be doughy, not crispy. They will also stretch a little more when you transfer them to the baking tray.
Sprinkle each piece of dough evenly with the salt and the toasted spices. Gently roll the rolling pin over the top to make sure the spices are incorporated and don’t fall off when they are cooked.
Transfer to baking trays lined with baking paper. Brush with a little olive oil, then prick all over with a fork, to stop air bubbles forming. Bake for 6–8 minutes, or until they are golden.
Leave to cool on a wire rack.

 

[ellen10]

The soup looks and sounds delicious GPH.
Ingredients on my shopping list this weekend.
Thank you

 

[Denali]

I'm loving Cauliflower soup this winter, so easy to make.

Today's slow cooker experiment is beef Bourguignon. I halved the recipe as its just us and I couldn't find a tiny bottle of red at our local so had to open a bottle just for one cup. We don't drink booze so will have to find other things to do with the left over wine.

Edit, link and photo.




Slow Cooker Beef Bourguignon | The Recipe Critic

 

[Denali]

For slow cooking I've found it best to add equal parts of wine & stock & reduce by at least a third before adding to slow cooker. Makes for a richer sauce.

Thanks for this, I needed this info.

 

[mrs.dr.ron]

...........
Today's slow cooker experiment is beef Bourguignon. I halved the recipe as its just us and I couldn't find a tiny bottle of red at our local so had to open a bottle just for one cup. We don't drink booze so will have to find other things to do with the left over wine.

I would probably leave out the PineOClean if I tried this ............

 

[Deleted member]

I'm loving Cauliflower soup this winter, so easy to make.

Today's slow cooker experiment is beef Bourguignon. I halved the recipe as its just us and I couldn't find a tiny bottle of red at our local so had to open a bottle just for one cup. We don't drink booze so will have to find other things to do with the left over wine.

Edit, link and photo.




Slow Cooker Beef Bourguignon | The Recipe Critic

I'm guessing the flour cooks out pretty well over the cooking time.
Keen to hear how it tastes.