General Chat

The kosher chicken dish sounds nice Bridget but is a large quantity of chicken. How many do you think that would feed?

Nudge :-D

Being brought up to the age of 16 in east London we had many Jewish friends. Whilst sorting out some books etc I came across a piece of paper with this recipe written on it by a friend named Ruth. Sadly I did not write down her surname.

This is an approved Kosher dish.

Ingredients:

2 roasting chickens, cut-up, bone-in, with skin, fat trimmed
2 tsp. salt
1 tsp. pepper
1 tsp. ground ginger, optional (replace ginger with pinch of cinnamon, if desired)
3 tbsp. oil or pareve margarine
3 large oranges, peeled, thinly sliced into rounds or sections, it’s your choice
2 tbsp. brown sugar
Liquid: approximately ¾ - 1 cup of water, broth, wine or orange juice, or a combination, just enough to surround chicken with about 1/2" of liquid
Optional: fresh rosemary, tarragon, chives or parsley, to sprinkle over top as garnish

Rub salt, pepper and ginger (if using) all over pieces of chicken.

Heat oil or margarine in large skillet and lightly brown chicken on all sides. Arrange chicken in a large roasting pan, in a single layer, covering the first layer of chicken with orange slices and a tablespoon of brown sugar sprinkled over the top. Continue with a second layer of chicken and repeat process ending with brown sugar. Add liquid as indicated above, just enough to make it about 1/2" inch deep.

Cover roasting pan and bake at 350 degrees F for 40 minutes; reduce heat to 325 degrees F and bake for an additional hour; baste occasionally.

Garnish chicken with fresh herbs, if desired.


I hope you enjoy it. :-)

Berona, you are right, I asked for it, and it, sounds delicious!

Still haven't had any recipies for Indian, Chinese, African food
/ meals yet. As I only have the European versions of some of these I think I will try to google some and see what turns up.

I wonder if we will see any new postings today?

Take care Berona and have a good day.

Just had a silly thought. (not unusual for me).

What is the worst meal we have had and why was it so bad?

Looking forward to replies.

:-D

OK Bridget. You asked for it. An easy one but not recommended by Weight Watchers!! lol

Chicken & Bacon Casserole

Ingredients:
12 crumbed chicken pieces (or nuggets)
12 strips of bacon – same size as nuggets
2 med onions cut into rings
S & P
300ml Cream

The long way: Fry or microwave crumbed chicken, bacon & onion until all are half-cooked.
Or
The short way: Throw them all in together!

Place half of the chicken pieces in dish. Do NOT touch walls of dish with ingredients and leave space between pieces.
Layer half of the bacon on top of chicken in the same way. Then, add half of the onion rings on top of bacon.
Repeat process so that there are two layers of each ingredient. Add S & P to taste.
Pour cream over to drizzle through spaces and down the walls of the dish.

Bake in moderate oven about 40 minutes – less if partly cooked first.
Serves 2.

Note: The cream should drizzle through and come up to the top layer. Use more than 300ml if required. It depends on the size and shape of the dish. I use a loaf dish for the above.
Also, the amounts are only a guide for you to adapt to your own needs.

Nudge :-D

As promised another recipies

Banana Bread

1. 2 medium Bown Bananas (Peeled and mashed with a fork)
2. 1 Large free range egg
3. 130 g of self raising flour
4. 1 tsp of baking powder
5. 55g of butter (softened)
6. 100g Castor SugarSqueeze of Honey
7. Light brown sugar amount according to taste.

A) Pre heat the oven to 180c / 160c fan oven/ gas number 4
B) Grease loaf tin which is about 22cms x 12 cms with butter
C) In a large bowl mix everything together combining well with a fork
D) you may need to add a drop of milk if the Banana is not quite ripe enough. The point is to achieve a loose dropping consistency
E) Pour into the prepared tin Sprinkle on the top the brown sugar and bake for 35 to 40 minutes or until a skewer inserted in the middle comes out clean.
F) Leave to cool and then turn onto a wire rack

This can be served as a slice of cake for afternoon tea or served warm with custard.


hope that you enjoy it.

Does anyone make their own biscuits and if so please will you post some including savory biscuits.
Many thanks

Almond and Orange Cake requiring a 20cm or 8 inch cake tin.

200g or 7 0z of peeled carrots
4 large eggs, seperate the yolks.
a few drops of pure Vanilla extract.

1 large Orange
150g or 5&1/2 oz of Caster Sugar
1 Tablespoon of of Or ornge or Almand Liquier
150g or 5 1/2 oz of ground Almonds
Rapberries to garnish
Icing sugar for dusting over the cake.

Method

1. Pre Heat the oven to 160c or 325 Farenhieght (not sure that I have spelt that right!) Line cake tine with Grease proof paper
2. Cook the carrots in a little water until tender then drain, cool slightkly and then blend to a puree with the orange juice.
3. Whisk the egg yolks in a large bowl with Vanilla and the orange zezt. Gradually add the sugar, whisk until it becomes thick and pale. Fold in the carrot puree and the ground almonds
4. In a clean and dry bowl whisk the egg whites until stiff, then fold them into the mixture.
5. Pour into the prepared tin and bake for one hour OR until a skewer comes out clean
6. Cool in the tin for 10 minutes and then transfer the cake to a wire rack and leave to cool completely/
7. Cover with the Rasberries and sieve the icing sugar over the top.


Alternative toppings I have done include:
Blackberries, Redcurrants, and Strawberries.
I have then offered Greek Yogurt or Whipped Cream.

I have made one today ready for tommorow.

More still to come.
If I have made any spelling mistakes I apologies.

21.48 hrs Spain






:-D

I have been promising for a few days now to add some more recipies so here is the first.

Cathy's Chicken Thing.

4 Small chicken breasts
1. large onion
1 box of button mushrooms or add according to your own tatse
8 Large size potatoes chopped.to your own taste
6 oz of grated mature Cheddar Cheese/
2 Tins of plum tomatoes
3 Small Bay leaves.
chilli powder to taste or fesh chilli if available.
2 Cloves of Garlic
A good pinch of Oregano
one or two teaspoons of Basil according to your own taste.
I Veg stock Cube
1 Chicken Stock Cube
Salt to personal taste.

Process.

Peel cook and drain the Potatoes whilst they are cooking cut the Chicken into bite size peices and fry in olive oil until brown. Remove the Chicken and keep to one side.
Using the same pan fry the Onions,Mushrooms and Garlic until cooked. Add the salt (if using it), Chilli powder or fresh Chilli if available , the Oregano and the Basil.
Add the chopped Tomatoes, Crumble in the Stock Cubes, the Bay Leaves and mix well.
Add the Chicken and simmer for about 15 to 20 minutes. Meanwhile preheat the oven to gas matk 5 or if electric oven to 200,

Put the chicken in a large oven proof dish, slice the potatoes and place them evenly over the mixture and then cover the potatoes with the gratted cheese. Place on the middle shelf to Cook until all the Cheese has melted and to your own prefered finish.

This sounds far more onerous than it actually is

More recipies to follow,

21.23 hrs Spain

I will post again referring to the named after someone idea, probably tommorrow


Welcome Berona

Regards Jan

12.54 pm Norfolk UK

It you do have too large a font Berona your page will go wonky.. GR does not seem to like that and causes funnies in your tree.

I guess we are lucky here in NZ we call them courgettes in the shop and they are Aussie imports, but I usually refer to them as zucchinis .. I call capsicums .. peppers but would probably write them as capsicums ... they are actually bell pepper but there are other peppers eg chilli peppers etc. Egg plant in some shops and aubergine in another. Maybe it is because I have Australian, New Zealand, British and American recipes...

I must find the Rhubarb trifle recipe and put that on here.. I don't usually make this one but I think it is a great way to use rhubarb apart from muffins and stewed rhubarb and custard.

I put up a recipe now and again Berona then I forget for awhile until I see Bridget on my threads front page and that reminds me.

Persie :-)

Thanks for your reply Berona, now it is your time to post a recipe!
The UK is also awash with chefs of all descriptions telling people how to cook. What they do not do is take the role of a frazzled mother on a fairly low income and teach them how to budget for there food, how good food does not always need tip top prices, that keeping left overs is a responsible thing to do and how to turn them into something nutritious, delicious and good for you.

Bring back teaching how to cook for all pupils would also be a sensible idea.
Oh dear here I am ranting again, sorry.

Well visits just budding at the door so must go

I don't think it makes any difference what size font we use on our computers, the print still comes out the same from GR. It's how our computers "receive" the print, rather than 'send' it that counts.

Don't be cross with yourself. I can see that you have some old favourite recipes which have been originally printed in imperial measurements. I have some of these too and will not part with them.

At present, we have a spate of cooking programs on our TV, with rival chanels competing against each other with cooking competitions, etc. I've never seen so many chefs on TV before - and they are treated like little gods - all in the name of viewer ratings. Once the novelty of cooking programs wears off, they will be dropped in favour of whatever the next popular subject is.

Berona,

No offense taken, I was just cross with myself!
I remember both at work and in school I was labelled as one of those people who can "see outside of the box but then looses interest and moves on".
I must say that this also helped me a great deal as I had some really super work experiences in my chosen area of specialty.

However I should check my entries. so no offense taken and I have learnt that perhaps it is clearer if I write in a slightly larger print, if that is possible on here.

Oh dear, Bridget - I'm afraid I didn't see the decimal point. I wasn't pointing out a 'mistake', though, I thought the recipe might have been taken from that for a wedding cake, etc. The decimal point is hard to see on my laptop. Well, that's my story, and I'm sticking to it! lol

I loved cooking for our family for many years, but now I'm on my own and can't stand for long, I still cook for a few, eat one portion fresh and freeze the remainder. My recipes are quick and easy ones these days, otherwise I take hours to prepare them (with 'rest stops' in between peeling, browning, etc.). However, I will dig deep into the memory and see what I can come up with - those the family favoured - mostly main meals, as we didn't bother much with sweets. I had no problem getting their milk and fruit into them.

5.30pm NSW

Berona,

Thanks for your message. I new pair of eyes always works wonders so in a few moments I shall trawl through my entries to check what errors I hsve made, and hopefully put them right.

I must admit I had never thought of the different names across the world for vegetables etc, I am sure that we will try to put that right, it is certainly a very good point.

I do hope that these glitches will not stop you from joining us and look forward to receiving your first recipe.

A little while ago I asked if we could have some recipies from places such as Africa, China, Asia etc, so far no replies.

To everyone else on here I am sure that you will welcome Berona to our Culinary Delights, and are looking forward to new ideas and well tried recipies.

I am now going to start trawling through my entries and see what I need to alter, hope it isn't a long piece of work!
08.00 hrs Spain

Hi Bridget. I've just got through reading all posts from page 1 up to date. I'm quite happy with the layout here as it shows people have posted a recipe as they think of how good it is - perhaps whilst the taste is still with them!

However, after reading all of it and still not knowing what a courgette is, may I suggest that if anyone is naming an ingredient which they know is known by another name, that they put the alternative name in brackets? Example: "aubergine (eggplant)". I guessed that a courgette is what we call a zucchini, but had to ask someone, to be sure.

Your recent post of the pound cake seems to have a lot of ingredients in it - with 5lbs each of butter, sugar, sultanas and currants as well as the other ingredients. What size tin would you need for it? Also, what does it weight when cooked?

Yummy, describes. The last two recipies. Thank you Greenfingers.

19.20 hrs Spain :-)

As it is pouring with rain again I thought I'd post some receipes

Marmalade Chicken

3 tbps bitter marmalade, 1 tBsp dijon mustar, 8 chicken thighs, 2 red onions quartered, 1 orange quartered,juice of 1 other orange, 2 tBsp olive oile

Heat oven at 200o C Mix the marmalade, mustard, together with salt and pepper in a bowl and coat chicken thighs well, then arrange them in a roasting tray add the ornage and onion quarters, drizzle with orange juice and oil. Bake for approx 30 mins until tender basting once or twice. scatter with chopped parsley and serve with pan juices, serve with veg or salad.

Smoky chicken

Serves 6
1tBsp veg oil, 6 chicken thighs, 6 spicy chorizo sausages (400g pack) OR same weight in ordinary sausages, depending on your taste. 100g smoky bacon bits, 1 onion peeled and sliced, 400g chopped tomatoes, 1/2 pt chicken stock, 2 tBsp dark soft brown ssugar, 1 large sweet potatoe peeled and cut into 1 inch chunks

Lightly brown chicken and then put into casserole, cut sausage into 3 pieces and also brown with bacon and opnion , put with chicken in casserole add the tomatoes, stir in the sweet potatoes and cook until potatoes are tender and the chicken cooked through thoroughly sprinkle with chopped parsley serve with veg of choice.

Both dishes freeze well.

Both tried and tested and delicious

So long without any new recipies, we must all be overcome with the heat, on holiday, just relaxing after doing so much cooking or. ? ??

So of to to do a little work, no cooking today as eating out, and then back for a while to get some of the recipies I have waiting to be put on here.

Happy Baking!!

09.55 hrs Spain. Very sunny and hot !


:-D :-D :-D :-D