General Chat

Marinade for chicken or pork (whatever you want). Enough for 2 chicken breasts, whole or cut into pieces.

1/4 cup olive oil, 1/4 cup apple cider vinegar, 1 teaspoon grated ginger, 1 teaspoon chopped chilli (I use about 1/4 teaspoon chilli powder), ground black pepper to taste.

Marinade at least 2 hours. Grill, panfry or bbq.
;-)

Scozzie

Thank you for joining us, and we hope that you will add some more Recipies.

I have not done much cooking in the last week...eldest son is a good cook and when he arrived he brought with him meat which came from one of his friends who provides meat to two or three well known hotels in Barcelona...it was splendid. We had roast pork on the first day, which was so full of flavour and tender we ate it all, the following day we had the sausages...now normally I am not too keen on Spanish sausages but once again these were a taste delight and no grissle, then we had the chicken, not reared in a coop, free range and then stuffed with pâté and other bits and peices ......no leftovers!!

I shall use the marinade on our lunch today.

Bye for now

Bridget
.

Another one which I have tried and we liked,

Igredients

1 pound diced seedless or seeded watermelon (without rind), about 3-4 cups
8 ounces strawberries, stems removed (about a pint)
1 Tbsp lemon or lime juice
1 Tbsp sugar
1/4 to 1/2 cup cold water

Method

Put all ingredients into a blender and blend until smooth. If you want, you can strain the purée through a mesh sieve, to strain out any pulpy pieces that didn't get broken up in the blender. Adjust the ingredients to taste.

Makes 4 cups.

My husband experiments with all sorts of fruit and Veg. I found this one on the internet and it is delicious,,,,,,especially if the weather is hot!!!

Bridget

PS he found it on the Internet
:-)

Cajun Chicken Salad Recipe

Prep time: 15 minutes
Cook time: 15 minutes

While this recipe suggests poaching raw chicken breasts, I often use leftover cooked chicken.


Ingredients

1 pound skinless, boneless chicken breasts
Salt
1/2 cup mayonnaise
2 Tbsp mustard
1 Tbsp cider vinegar
2 teaspoons paprika
1 teaspoon Cajun or Creole seasoning
1 teaspoon prepared horseradish
2 hard-boiled eggs, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
Tabasco or other hot sauce to taste

Method

1 Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Turn off the heat and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else.

2 In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the eggs, celery, green pepper, green onion.

3 Using a slotted spoon, remove the chicken from the poaching water* and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving.

Serve over butter lettuce or between two pieces of bread for a sandwich.

"Any remaining liquid is a light, salted chicken broth. You can save it and pour it into a cup and drink it as a light soup if you want."

Serves 4-6.

Bridget :-)

This recipe is from the Heart Foundation, but it's got quite a bit of sugar, so if you're diabetic be careful

Chocolate Raspberry Brownies

1/2 cup plain flour
1/2 cup SR flour
1 teaspoon bicarbonate of soda
3/4 cup cocoa
2 eggs lightly beaten
1+1/4 cups caster sugar
1 teaspoon vanilla essence
1+1/2 tablespoons sunflower oil (any good veggie oil)
200gr thick vanilla yoghurt (reduced fat)
100gr apple puree
200gr fresh or frozen raspberries
Icing sugar to dust & fresh berries to serve

Preheat oven to 180C/350F. Grease & line 30x20cm tin

Sift the flours, bicarb & cocoa into a large bowl. Make a well in the centre.

Whisk together the eggs, sugar, vanilla, oil & yoghurt in a large jug. Add to the flours & mix until smooth. Fold in the raspberries & apple puree.

Spoon the mixture into prepared tin and bake for 30 minutes. Allow to cool for 5 minutes before turning out onto wire rack to cool completely. Cut into squares.

That's the original recipe. I don't use apple puree, I use a couple of granny smiths, peel & chop until you get 120gr, then either grate them or whiz them up with the yoghurt etc mix.

Any soft fruit can be used, I usually use mixed (frozen) berries. If you use strawberries, cut them into (at least) quarters.

The 30 minute cooking time isn't enough....... at least 40 mins, but you know your own ovens.

Don't put the icing sugar on until ready to serve..... it gets absorbed!

Did a baking session this morning......

Sitting down with a coffee when OH came home.

He stood in the kitchen with a strange look on his face, staring at a bowl... "What have you been making?".......

Had to tell him the bowl of dried beans and rice were not for dinner... then tried to explain what "baking blind" meant. <3

:-D :-D :-D

I cooked some pears today in the Microwave and they were very good.
this is what I did.

1kg or 2 2lb of dessert Pears
300 mls or 1/2 pint of red wine
microwave setting at High and with covered loosely and after after 5 mins and rearrange the pears to ensure that they are all cooking the same.
Restart micro and cook again for about 5 minutes.
Remove from the micro and allow to cool.
Can be served then or kept for later.

Husband and two friends said that they really enjoyed them with just a small amount of cream.

Bridget

Easy Victoria sponge cake

my sister gave me this recipe, tried it out yesterday yummy and so easy


170 GRAMS ORIGINAL FLORA MARG
170 GRAMS S/R FLOUR
170 GRAMS CASTOR SUGAR
3 EGGS
1 TEASPOON VANILLA ESSANCE

170GRAMS = 6 OZS

GREASE AND LINE BOTTOM OF 2 TINS

BEAT ALL THE INGREDIENTS TILL WELL MIXED

PUT IN TINS BAKE AT 160C FOR ABOUT 20 MINS OR TILL COOKED

LEAVE IN TINS FOR ABOUT 5 MINS BEFORE TURNING OUT ON TO A RACK
WHEN COLD FILL AS YOU WANT JAM, CREAM, BUTTER CREAM, ENJOY


MAKES GREAT CUP CAKES

Annabel

:-) :-)

So pleased to see that this thread which I started is still going strong. I will be back home after a time away, on Monday, will try to add something different during next week.

Bridget

Frozen Fruit Mousse

15fl oz fruit puree
2 egg whites
10 fl oz double cream

Easier than ice-cream,none of the whipping and beating houry.

Chill the puree and cream. The recipe says to lightly beat the cream and softly whip the egg whites.

Then you fold the cream into the puree followed by the egg whites.

Put it into a container and freeze it.

This is how I have used up some blackberries.

Sharron
Just reading this made my taste buds ride high, i will try this in the next few days

Thank you

BBQ on Monday

Have bought the steaks, the German sausages, chicken and friends are bringing fish. Along with potato in a sauce which I make, some new potatoes, variety of salads and fresh crusty bread I think we should be OK. I used to make cakes and sauge rolls etc but it is just too too hot

Any other easy suggestions are welcome.
Bridget

If you are looking for something for afterwards how about fresh fruit salad? Or even just fresh fruit.

Ann

We have some fruit in the garden such as oranges, apples, pears and even some figs so I might just harvest them on the day and make a fruit plater. It is toooo HOT to do much more. However I appreciate your suggestion as it is in line with my thoughts.

Hope you are slso having good weather.

That frozen mousse makes a lovely milkshake.

Big dollop,pint of milk in the liquidizer.

Hi Bridget, quite a pleasant day here today although a bit breezy. Here is the recipe our son in law cooked for us last night. It was very tasty.

Chicken braised with cider and bacon

Serves 4

Olive oil
4 chicken legs or 7/8 thighs
4back bacon rashers cut into strips
1 onion sliced
1 tbsp plain flour
450ml dry cider
1 heaped tsp Dijon mustard


Heat oven to 190C/fan 170/gas5

Heat 1 tbsp oil in a roasting tin or large casserole/pan over medium heat.
Add chicken and cook 3-4 minutes per side until golden. Remove.
Add bacon and onion to tin/pan/casserole and cook 3-4 minutes stirring occasionally, until golden. Stir in the flour and cook 1 minute, then gradually add the cider. Simmer 2 minutes then stir in mustard.
Transfer to casserole dish if using a non oven type dish sit the chicken in the dish and cover with foil. Put in the oven and bake for 35-40 minutes until chicken is cooked through. Serve with potatoes and veg of choice.

Has anyone got a recipe for a Kenwood Multi Cooker please? It is the one with a non stick lining and a crock pot inside with domed lid. Probably circa 1980's. Just bought it second hand no recipe book! I would be grateful for replies as I hope this has a tenuous link with this thread.
Thank you.

Oldbean

I do not have what you have asked for but just wondered if you have tried asking on the Internet. I use this very often, I just write what I want and the send it. Not failed me yet.

I will try this for you tomorrow and let you know the outcome.
I am fairly confident that you will get help on here.

Bridget

Thank you Bridget. I have looked on the internet and although I found the appliance (or similar) no recipes. I would appreciate you trying if you have time, thank you so much.

Oldbean

I have just looked on eBay and there are many recipe books on there including the year you are looking for and at a reasonable cost. I typed in the following

cookery book book for Kenwood multi cooker 1980

They were quite a lot

Hope this helps,if not I have a few other ideas.

Good luck

Bridget