General Chat

Some great ideas on here that I'm going to print and try out. Most days though I go for speed as I work full time and can't afford to spend so long cooking dinner that the kids fall asleep before its ready. And at weekends I don't want to spend ages cooking lunch. So how about some really quick and nutritious filling snacks for those times when you need them? Some of my current favourites are: 1) Egg toasties (eggs, tomatoes, mature cheddar cheese, marmite, bread and butter). Hard boil one egg per slice of toast. Grate some good mature cheddar cheese - as much as you fancy. Slice tomato(es). Toast one side of each slice of bread, put butter and a smear of marmite on the untoasted side, top with sliced hard boiled egg, then grated cheese and a slice or two of tomato. Put back under a hot grill until cheese is bubbling and golden. {Reason for only toasting the bottom to start is that if you toast both sides, the corners turn black when you're grilling the cheese unless you fill right to the edge which is tricky}. Cut toasties in half diagonally. Scrummy on their own, better with a side salad. This was the only thing I ever learnt to make at cookery class at school .... years ago and its still a great favourite with my family. 2)Crayfish and rocket wraps (drained crayfish, mayonnaise, rocket, plain tortilla wraps). Place dollop of mayonnaise on top half of a wrap, top with a tablespoon or so of crayfish to taste, then a generous helping of rocket. Fold up the bottom half of the wrap, then fold over each of the two sides and enjoy. Wrap folding is an art and you need to fold the bottom up before folding the sides over or you get dripped on! Wraps are also good for kids with all sorts of things - set out on the table along with lots of pots of interesting fillings (whatever you have in the fridge, be inventive!). I generally put out chopped cucumber, baby tomatoes, lightly cooked mange tout or sugar snap peas, baby carrots, sliced leftover meat/chicken, mayonnaise, coleslaw, sliced peppers etc. Then the kids can invent their own meals. My 5 year old's favourite is cooked carrot wrap (takes all sorts I suppose). The 3 year old likes wrap wrap (?!?). 3)Curried beans on toast (baked beans, toast, curry powder - half teaspoon or so to taste per can of beans). Nothing new here but the dash of curry powder livens up boring baked beans no end - a cheap and quick meal. Got the curry powder tip from a chef years ago and have never cooked beans on toast without it since!!!!! 4)Tuna mix (tin of tuna drained, drained and rinsed canned kidney beans - as many as you like, drained canned sweetcorn - ditto, finely chopped red or white onion, teaspoon or so of dried mixed herbs or fresh if you can get them, freshly ground black pepper, salad cream to bind - can use mayonnaise but I prefer salad cream for this). Just mix everything together in a bowl and that's all there is to it. This tuna mix is good piled into a crusty buttered roll, or on a plate with a large mixed salad. NB: Watch the salt in canned stuff for these recipes. If you have a high salt intake I'd go easy on baked beans as they're full of it. I also tend to rinse corn and kidney beans out of a can, even they are labelled as low salt - especially if I'm feeding the kids with them. It doesn't spoil the taste! Angela

Runner or kidney beans being in season now, if you grow your own and like to freeze them, have you tried this method? Wash and cut your beans as you would normally, then spread them out on a clean tea-towel, keeping them roughly two or three inches from the edges. Then fold in the long sides and roll them up. Put in the freezer for 12 hours. Take them out of the freezer.move them around with your fingers to ensure they are separate. Roll them up again and put them in the freezer for 48 hours. Take them out and put them in the portion sizes you would normally eat and put them into a freezer bag. Return them to the freezer. When you are going to cook them, bring slightly salted water to the boil and put the frozen beans straight into the water - don't allow them to thaw. This is called dry freezing and the runner beans will taste as though you've just picked them. Enjoy Norah

GLUTEN-FREE PEANUT BUTTER COOKIES 6oz Dovefarm gluten-free flour 1/2 teaspoon xantham gum 2 teaspoons gluten-free baking powder 1oz marg 2oz crunchy peanut butter 3oz brown sugar 1 egg 1 tablespoon milk. Place all ingreadients except egg and milk into bowl and rub together till resemble breadcrumbs, add egg and mild and bind together to form a dough. Take a desertspoon of dough and using your hands mould into a ball. repeat process until all dough used up. Place balls onto a buttered tray. Flour hands and slightly press each ball to resemble a cookie. Don't make to thin. Place in over and bake on gas mark 7 for about 12 minutes till turning slightly golden brown.

Morning Bob and everyone, Have you all seen the other cooking threads on at the moment ( Rhubarb and Bailey's Cheesecake. There will defineatley be more pounds going back on in this house.lol Helen

When cooking mince steak/beef add 1 teaspn sugar to the mince - this really enchances the flavour of the mince. Do not know why but it does - tried and tested for 40 years! Fruit cakes - testing for fully baked - do not stick a skewer in it - listen to it - if it has stopped 'sizzling' - it is cooked. Rich fruit cakes e.g. wedding/christmas - soak fruit in brandy beforehand - cover with cling film and leave up to a week - shaking occasionally.

Hi all, My mouth is dripping with saliva and my stomach is moaning at all the lovely recipes I've just read. I had managed to lose 1 and 1/2 stone since Oct last year but I think it will all come back if I try all these gorgeous recipes. Here's my feeble contribution for now but I will think about something special to put on.. Birdy's Garlic Dip 1 125gram tub of Phillidelpha cheese 3 tablespoons of Mayo Garlic granules to taste Splash of milk to loosen mix 1. Allow Philly to soften for about 1/2 an hour before putting in a bowl. Add garlic granules to taste( I use about a teaspoonful) and blend together. 2. Add mayo and mix, use milk to loosen the mix so that it can be used for dipping. 3. Chill before use. This is a very popular recipe in our house. Helen

(3) EASIEST OF THE THREE CURRIED PASTA SALAD 375g-Pasta shells 1-teaspoon oil 250g-baby mushrooms, halved 1-green pepper - chopped 3-green shallots - chopped 2-sticks celery - sliced DRESSING 1/2-cup oil 1/2-cup white vinegar 2-tablespoons sugar 1 1/2-tablespoons curry powder Add pasta gradually to large pan of boiling water, boil rapidy uncovered for about 10 minutes or unil just tender; drain, rinse under cold water. Mix oil through pasta wih hands. Combine pasta in bowl with remaining ingredients and Dressing. Refrigerate 1 hour or overnight. Dressing: Combine all ingredients in jar: shake well.

(2) ANOTHER EASY ONE MINTED TOMATO AND PEA SALAD 500g (3-cups) fresh or frozen garden peas 1-cucumber 4-green shallots, chopped 250g-punnet cherry tomatoes DRESSING 1/2-cup oil 1/4-cup white vinegar 1-tablespoon chopped mint 1-clove garlic, crushed Boil, steam or microwave peas until tender: drain, rinse under cold water; drain. Cut cucmber in half lengh-ways, removed seeds, slice cucumber, shallots and quartered tomatoes in bowl with Dressing: serve immediately. Dressing: Combine all ingredients in jar: shake well.

With our thoughts turning to summer (from a rainy Southampton mind you) barbeques etc. I have found the followingto be very popular and a little different. AND VERY EASY TO MAKE - HONESTLY (1) FRIED BROWN RICE SALAD 2 Cups Brown rice 4 Bacon rashers - chopped 250g baby mushrooms - sliced 1 large carrot, coarsely grated 125g snow peas - chopped OR use frozen garden peas -defrosted. 4 green shallots DRESSING 1/2-cup oil 1/4-cup brown vinegar 2-teaspoons light soy sauce 1/2-teaspoon sesame oil Add rice gradually to large saucepan of boiling water. boil rapidy, uncovered about 30 minutes or until tender; drain and rinse under cold water: drain. Fry bacon in large pan unti crisp; add mushrooms, carrot and peas, stir-fry until rice is heated through. Serve hot or cold. Dressing: Combine all ingredients in a jar and shake well.

Chilli recipe for Demelza or anyone else who likes chilli!! 1 lb beef mince 1 large onion chopped 1 green pepper chopped frozen sliced mushrooms or fresh 1 tin chopped tomatoes 1 tin baked bean 1 tin red kidney beans 1 tblspn of tomato puree(sundried is nice) 1 tsp ground cumin 1/2 - 1 tsp chilli powder(depending on how hot you like it) 1 tsp dried oregano 1 bay leaf 1/2 a large cinnamon stick 1/2 tsp sugar splash of mushroom ketchup(optional) splash of red wine 1 beef oxo cube Fry onion and mince until mince is well browned, add tomato puree and cumin, chilli & oregano fry for a couple of minutes. Add tomatoes and beans and about 1/2 pint of boiling water, mushroom ketchup(if using) and red wine, bring to the boil add mushrooms then bring to the boil again then add cinnamon stick and bayleaf, crumbled oxo cube and sugar and simmer for about 1/2 an hour. Remove cinnamon stick and bayleaf(or else they will get stuck in your teeth). Serve with rice/mashed potatoes/tortilla chips/chips or even noodles are nice!! Or it is nice in a bowl sprinkled with cheese with a blob of guacamole and soured cream with a hunk or two of garlic bread. Delicious,ENJOY

This is a delicious casserole that I make regularly in the Slow Cooker but alternatively you can make it as a casserole in the oven instead:- BEEF BOURGUIGNON 1 tbsp Vegetable or Olive Oil Medium Onion, chopped (or 6 whole small shallots) 1-lb Lean Braising Steak, cubed 4 rashers of Smoked Streaky Bacon 1 tbsp Flour 1/4 pint Red Wine (drink rest with dinner) 1 tbsp Brandy 1/4 pint of Beef Stock (Oxo cube in hot water will do) 1/2 teasp Dried Parsley 1 Bay Leaf 1 Clove Garlic, finely chopped (or sprinkle of Garlic Granules) Salt and freshly ground Black Pepper 2-oz Button Mushrooms quartered. 1. Heat the oil in a large pan and fry the beef and bacon until lightly browned. 2. Lightly fry chopped onion in same pan. 3. Sprinkle in the flour stirring round to soak up juices and gently stir in the wine and brandy. 4. Add the remaining ingredients and season well. 5. Bring to the boil and transfer to Slow Cooker (4/5 hours) or covered casserole dish and place in oven at 140C for 3 hours. 6. Fry mushrooms in a little butter until golden and add to casserole. 7. Serve with new potatoes and green vegetables. Enjoy with a glass of red wine (Chilean is best)!! Kathy

Here's a tasty starter - this is the poor man's version of Smoked Salmon Pate - just as delicious, if not, more so! KIPPER PATE WITH MELBA TOAST (serves 4) 8-oz. Kipper Fillets (thawed) 4-oz Butter Juice of 1 Lemon 5 tablespoons Double Cream (unwhipped) 1. Fry kippers in 2-oz of butter and remove skin (or microwave according to packet instructions). 2. Place cooked kippers in blender. 3. Melt remaining butter in same frypan. 4. Add to blender with lemon juice and unwhipped cream. 5. Blend for 1 minute or until smooth. 6. Season with freshly milled black pepper. 7. Turn into 4 individual ramekin dishes. 8. Leave to set in cool place and garnish with twist of lemon. MELBA TOAST Toast 2 slices of thick white toasting bread. Slit each slice through the middle, making 4 thin slices. Place untoasted side under hot grill until golden-brown. Cut each slice diagonally and serve with the kipper pate. Kathy

hello bob, just to let you know that i'm also a 'redditcher' and really enjoyed your recipes.

A Yorkshire Pudding Recipe taken from A Yorkshire Cookery Book The Typical yorkshire pudding is made with water and milk to obtain lightness and crispness, and it is essential therefore that there is no fat in the mixture. 1 egg 4oz flour (plain) 1/4 pint milk 1/4 pint water 1 teaspoon salt Break egg into the flour and salt (previously mixed in a bowl).Add enough liquid to make a beating consistensy. Beat well.Leave to stand for 1/2 an hour Heat the oven to 450 f. For small puddings use a bun tray and add a nob of fat to each tin Place tray in oven until fat is smoking In meantime add rest of liquid to mix to make a batter Take tray out of oven place 2 tablespoons of batter in each tin and return to oven bake for 15 - 20 mins Can use a dripping tin and bake then cut into portions and serve. I have not actually used this recipe as I don't measure any ingredients I put in my puddings.. but I do add water .I just make batter till it looks right !!!

Cream and choc pud thingy Don't know what you would actually call it ..Just something I chucked together and everyone liked 1 carton double or whipping cream 1 large bar white choc white maltesers Whisk cream until stiff Melt choc and let cool for a while then add to cream add maltesers place in dishes and allow to set Reason all white stuff was that we once had a diet sent saying things of same colour had same cals value hence mushrooms were nil so therefore all above ingredients were nil.... I know we are mad but ......... A bit like an Eton Mess I suppose which is whipped cream , broken meringue and raspberries all mixed together and served in dishes Have done loads of varitions on this theme

Dobbs I am working on it... I might pinch some from that upstart microwave thread too LOL

Anyone though of putting all these fantastic recipes into a book? I keep losing the thread! (along with the plot most of the time!) I'd buy a copy!

What happened to all your new year resolutions concerning dieting. Forgotten, bad memory. Lets have some diet meals recipes now. Thanks

Yorkshire Pudding I know that a lot of people have trouble with this and there are many tricks like using soda water or adding vinegar but this is what works for me: 8oz plain flour 2 medium eggs 1 pint of milk (Straight out of the fridge) (or ½ milk ½ water) 1tsp salt Seive the flour and salt into a basin and then mix in the eggs with a fork (break them into a dip in the middle of the flour so that the egg doesn't stick to the side of the basin. Add about a third of the milk and mix it in, then add the rest. Beat the batter (I use a baloon whisk but an electric mixer works just as well) until there are no lumps but don't overdo it. Cover the basin and put it in the fridge for half an hour or so. Take a cake tray for 12 cakes and put a knob of lard (about ½ a teaspoon) in the bottom of each and put it in the top of a hot oven (gas 7) until the fat is smoking hot. Take the tray out and put it on a wooden board so it keeps hot and you don't damage your work surface and ladle batter to fill each compartment. (Be as quick as you safely can - it should sizzle as it goes in). Put it back in the oven for 20 -25 minutes or until it looks right. Use the rest of the batter to make pancakes for pudding.

BREAD AND BUTTER PUDDING: 1 large Egg; 3/4 pint Milk; 1-oz Sugar; 2 thin slices White bread and Butter; 1-oz Sultanas; Few drops of Vanilla Essence. Serves 3-4 Preheat oven to 190C degrees 1. Cut bread and butter twice diagonally into 8 triangles 2. Arrange neatly overlapping into greased pie dish. (You could use a casserole bowl - but not too big!) 3. Sprinkle sultanas in between the bread and butter triangles. 4. Beat egg well in bowl, add sugar and essence. 5. Heat milk in small pan until hot but not boiling. 6. Pour milk over egg mixture beating all the time. 7. Pour custard mix over bread and butter and leave to soak for 20 minutes. This is important, otherwise it will not rise. 8. Bake for 30-40 minutes until well risen and golden. Serve with cream.