General Chat

Greenfingers this sounds delicious. I shall try this sometime this week.

I have some more Irish recipies being sent to me in the next few weeks

and will add them as they arrive.

Today I made a small steak pie for both of us and we had the veg that was left from during the week, carrots, small amount of cabbage, onions of course, some fried courgette, peas, and home made gravy. It was in fact very tasty but definitely not POSH!?

Not sure yet what to have tomorrow, but out for lunch on Sunday, at our friends house.

.

Just a quick message to say that I have a few recipies to add later today.
Has anyone got any ideas about a recipe subject for this site. For example I wondered if we could try having ,
1. meals or recipies from Africa, China, Asia, Etc
2. Recipies handed down from family / friends.
3. Preserves, hmmm I would enjoy this one as I have only made jams.
4. A 3 course meal for 4 people for £5, £10, £20, £40, etc
5. The most expensive meal we have cooked
6. the first meal our children cooked for us
7. Healthy but delicious meals
And so on.

Please share your views about this,

Another idea is really from the book readers.
Each month we ask each other to submit a recipe or full meal for a special occasion. We then submit the recipe and each member votes for the 1st, 2nd and 3rd one.
No prizes I am afraid?

Looking forward to the responses,

09.07 Spain :-D <3

Just noted that we have reached page 26, well done everyone. <3 <3 :-D :-0

This elegant and easy main dish recipe serves four people for very little money. If you're feeling flush, add some fresh herbs to the recipe. Thanks to M. Michael for this great suggestion!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:

4 slices bacon
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cubed
1/2 cup chopped onion
1 (3-ounce) package cream cheese, softened
1 sheet frozen puff pastry, thawed
1 egg, beaten

Preparation:
Preheat oven to 400 degrees F. In medium pan, cook bacon until crisp; remove, drain on paper towels, crumble, and set aside. Drain pan; do not wipe out.

Add olive oil to pan and add chicken and onion. Cook together until onion is tender and chicken is no longer pink, about 7-8 minutes. Remove with slotted spoon to medium bowl.

Add cream cheese and bacon to chicken mixture and mix well; if you're adding fresh herbs, add them at this point. Roll out puff pastry to 12" square. Cut into four 6" squares. Divide chicken mixture among the squares and fold in half. Seal edges and press with fork. Place on baking sheet and brush with beaten egg.

Bake for 20-25 minutes until deep golden brown. Remove to wire rack and let cool 5 minutes before serving; the filling is very hot! Serves 4

Hope you like it.


:-)

I am going to start searchig for African food as I know absolutkey nothing about it !!!!!

One of my favorites is Turmeric, for its vibrant yellow colour, aroma and flavor. It originates from South East Asia, and is well-known for its medicinal value.
One of my favorite recipies using Turmeric is Turmeric Chicken Soup, it it can boost the immune system, and is very easy to make.
It is easy to make,



1 whole chicken – leave the skin on – cut into 8 pieces
1 red onion
6 cloves of garlic
1 lemon grass, peel off the outer bark and bruised it in using the mortar and pestle
3 Bay Leaves
3 teaspoon of salt
2 teaspoon of Turmeric Powder
2 tablespoon of oil
2 litres of water

Method

In a food processor, add 1 onion and 6 cloves of garlic and a little bit of water and grind the ingredients to make a smooth paste. If you do not have a food processor then use a morta and Pessle
Add the oil in a heavy based pot
Heat up the oil on a medium heat
Add the garlic and onion paste and saute until fragrant
Add the salt, bay leaves, bruised lemon grass and turmeric and saute for further 2 minutes
Add the chicken and cook for further 10 minutes, adding water if necessary to prevent from burning
Add the remaining water and let it simmer on low heat for almost 1 hour
To serve garnished with 1/2 boiled egg, shredded pieces of chicken, some finely chopped celery and fried shalots then ladle the soup into a bowl

Happy Cooking

This is the traditional dish but if I run ouit of an item I simply look in my larder to see what else I can use.
That is the joy of cooking

Michael, your recipie is excellent, I gave it to a friend and she has called me this moring t ask if you have anymore to add to our tfread !!

RISH POUND CAKE

================



Half a ib of Butter

Half a lb of Sugar



9 oz of flour

4 large eggs

Half a lemmon rind, grated

.25 teaspoon of baking powder

.5 lb of sultananas

.5 lb of currants

2 oz of red cherries

2 oz of chopped almonds

2 tablespoons of Irish Whiskey



Mix 1 egg and the sugar in a bowl and then add

the lemon rind. Add the other eggs, mixing very

well. Sieve the flour and baking powder into the

mixture and then add the fruit, mixing well.

Transfer the mix into a cake tin coated in

butter. Garnish the top with the chopped almonds.

Bake for 2.5 hours in moderate oven heat. When

cooked (the cake will begin to shrink away from

the side of the tin) remove from oven and coat

the top with the whiskey - leave to cool

completely before serving.


I am cooking this today instead of Guiness Cake.
Hope that you enjoy this one.
;-)

Anyone out there or is everyone on holiday. I have been given some new recipies and will try to post them tomorrow.

Good night everyone

00.44 hrs Spain

Hi Bridget...

Turkish Lime and Vanilla Yoghurt Cake...
4 eggs separated~~~~~~~~~~~~~~~~~ 2 cups vanilla yoghurt
3/4 cup castor sugar~~~~~~~~~~~~~~~1 lime zested and Juiced
2 tsp vanilla essence ~~~~~~~~~~~~~~icing sugar, for dusting
1/4 cup plain flour

Preheat oven 160 C, Grease and line base of 20cm springform tin with baking paper. Beat egg yolks, sugar and vanilla in small bowl until thick and creamy. Transfer to a large bowl, beat in flour with a wooden spoon, then add yoghurt, zest and juice and beat until smooth.
In a clean bowl beat egg whites until stiff peaks form....gently fold into yoghurt mixture until just combined. Pour into tin and bake for 50-60minutes until golden, puffed and set in the centre. Half way through cooking cover cake with foil to prevent over browning.

Set aside until cooled completely. Run a blunt knife around sides to loosen and remove from tin. Dust with icing sugar and serve.

Pxx

Persephone,

This has aroused my taste buds, I shall make this tomorrow. Feeling very lazy today after a great evening with friends next door, the thunderstorm which was amazing and then having my third Ti Che lesson with the husband of a friend is teaching me.
Of to have a piece of my Guiness Cake now.
16.34 hrs Spain

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

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

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

19.20 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?

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

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,

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.

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.

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

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 :-)

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


Welcome Berona

Regards Jan

12.54 pm Norfolk UK