Tried and true favourite recipes

You need the flour in there to act as the thickener to the sauce.

Tiny bottles of red - normally kept on the shelves behind the counter.

Ive just made a batch of banana, blackberry and lime muffins. It is from a Coles magazine and should be in a loaf pan with a buttercream icing (which I have made before) but I'm inclined to leave them plain. Just out of the oven and they smell so good.
 
GPH said:
Vegetarian night tonight.
My world famous (in my house) cauliflower and zucchini soup.

View attachment 98080
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GPH said:
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.
Click to expand...

Nice soup thanks GPH

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Denali said:
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.
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Make some Demi glaze. 500mls Campbell's beef stock no salt & the rest of the wine then reduce down to around 200mls pour into ice cube tray & freeze & store in ziplock bag.
Next time you do a gravy drop a cube in. It will take it to another level.
 
Slow Cooker Beef Bourguignon results, I screwed up the sauce reduction and it wasnt as thick as I hoped. I need to be braver and let it keep reducing.

It was nice but could have been better with a thicker sauce so will try again another day.
 
If you have nothing to do for a few days, you can make a Demi glace the old fashioned way, which in essence is half estouffade, half espagnole , then reduce by half. The problem here is you need to start out by making Gallons of the stuff to end up with a small amount of Demi glace.
I got halfway one weekend and ended up with a fairly decent espagnole.
I may get up the courage to give it another go one day soon.

:-)
 
Denali said:
Slow Cooker Beef Bourguignon results, I screwed up the sauce reduction and it wasnt as thick as I hoped. I need to be braver and let it keep reducing.

It was nice but could have been better with a thicker sauce so will try again another day.
Click to expand...

If this happens then the best way to correct it is put a little flour or cornflour (my preference) into a cup, add in a small amount of the liquid from the pot and make a paste/ remove the lumps, add some more of the cooking liquid and make sure it is all mixed. Add back into the slow cooker and leave to cook further. Don't go overboard as do run the risk of the flour taste sticking around.

I will always coat my meat in seasoned flour, brown off in the pan and then add to a slow cooker - gets the caramelisation going and also helps cook the flour down.

Another option is to grate a potato into it.
 
I've had a Mac and Cheese craving for a few weeks but was over my existing recipe. Went hunting and found this one: https://tenplay.com.au/channel-ten/masterchef/recipes/truffle-mac-n-cheese

Made it without the truffle (given the season has only just started) and it is seriously awesome. Used panko crumbs on the top and served with a big green salad and simple vinaigrette to balance the richness.

Highly recommend it!

Also made a steak filling for a pie for tomorrow night - Plan is a pastry bottom and a nice creamy mash top. Slightly annoyed at myself - I did a shortcut and grabbed stiryfry beef instead of dicing my own and it just doesn't break down in slow cooking.
 

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