Recipes thread

5933 Views 262 Replies 10 Participants Last post by Pudsey_Bear, 1 mo ago

GMJ

Discussion Starter · 5 mo ago (Edited)

Jan mentioned starting a thread to put any favourite recipes in so shall we give it a go?

I guess many of us have 'old classics' that we use regularly and which perhaps have many variations to them. Please do share them.

I'll pop the ones in that I have mentioned on the 'What are you doing today? thread to kick off...

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JanHank

· #9 · 5 mo ago

I suggest you stay with one thread Graham, too many and they will get lost in the rest of the clutter 😁 I see we have a toad in the hole thread, pastry recipe Worth a try and even a Microwave browner ✋ and a Dijon mustard shortage, they have disappeared off the page now I think. Perhaps we can control ourselves to stick to a recipe and anyone who tries it can give a thumbs up if they like it and the unhappy face if they didn´t like it.
As long as this thread doesn't get any rubbish posts it should be reasonably easy to find something to suit everyones taste.
Just my suggestion again, thumbs up if it´s a good suggestion, miserable face if not. 👍😟

Reactions: 4

JanHank

· #11 · 5 mo ago

I am cooking red cabbage at the moment and wondered if this is how it´s always done these days.
I have a joint of uncooked ham that I´m cooking in with the cabbage, plus fried onions, sour Apple bayleaves and salt.
Normally it would be fried onion, apple and chopped fried streaky bacon with a bayleaf or 2.
These ingredient also go in with Sauerkraut, Curley Kale, or any other cabbagy thing.

JanHank

· #13 · 5 mo ago

That´s it really Drew, the measurements don´t need to be exact.

A red or green cabbage, tin of Sauerkraut, Curley Kale whatever you choose.

A large onion chopped
8 oz chopped streaky bacon (smoked is best)
Bramley or other sour apple peeled and chopped,
enough water to boil the cabbage, 2-3 cups full no more because the cabbage will create its own water.
Method
Fry the bacon until crispy, remove from pan and fry the onion in the bacon fat, put the bacon back with the onion and add the chopped apple.
While this is being done cut the cabbage into strips (or the Kale to the size you like it).
Turn the lot into a saucepan with water and 2 large bayleaves a bit of salt, not much if the bacon is smoked and simmer for an hour.

A squeeze of lemon juice and a teaspoon of brown sugar added to the red cabbage. I don´t add that to the other cabbage, Kale or Sauerkraut.

Delia Smith puts more spices in, but I prefer my recipe.

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JanHank

· #15 · 5 mo ago

Here it is with mashed potatoes and the ham, very, very tasty.

Food Tableware Dishware Ingredient Recipe

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JanHank

· #19 · 5 mo ago

Do you know curries ,casseroles and stews taste better if left to go cold and then reheat, just like Sauerkraut.

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JanHank

· #26 · 5 mo ago

I keep lettuce in the fridge draw as well as carrots spring onions and cucumber, they keep fresh for some days by wrapping them in a damp tea cloth, never tried it with fresh herbs though.

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JanHank

· #28 · 5 mo ago

Have you tried putting the bottom of the stems in a glass with half an inch of water Drew?

JanHank

· #37 · 5 mo ago

This is not a recipe, but it made me smile, what other nations look on as our favourite food 😁

myfryingpan.com

45 Common UK Meals That Make Tourists Question British Taste Buds - myfryingpan

When people talk about the most popular cuisine or the cuisine with the most influence in the world, they often include Thai, Italian, Indian, Chinese, Japanese, French, and Moroccan. You’ll likely never hear British foods mentioned. It may not be as revered or as loved as dishes from the other...

myfryingpan.com

myfryingpan.com

Reactions: 1

JanHank

· #41 · 5 mo ago (Edited)

Pudsey_Bear said:
I'm not impressed with Beef as a curry meat, too stringy, what would be the best cut?

And I tried yet again and failed with the Yorkshire pudding, deffo plain flour, oven at 220c same mix as ever, it's only cheap flour but we only ever get cheap flour so no difference there, I is perplexed.

Did you let it rest in the fridge for an hour or so and give it another bashing with a bit of cold water or milk added? Do you sieve the flour? was the fat burning hot before you added the batter, the more air you get into it the better, but as you normally make sooooper Yorkies 🙅‍♀️ it´s a bit baffling.

If I remember rightly beef skirt is a good cut for curry. Sorry chuck steak the internet says, so don´t know what I used skirt for.

Reactions: 1

JanHank

· #47 · 5 mo ago

Relyat said:
Pasty

I make pastry with flour, fat, water, and salt, skirt would be hard to roll and make it a funny colour 🤨

Reactions: 1

JanHank

· #49 · 5 mo ago

Relyat said:
Read my reply again.... carefully 😏

P A S T R Y 😁 oh no, I´m seeing an Are where there isn´t one, so sorry

Reactions: 2

JanHank

· #62 · 5 mo ago

Bought the ingredient for the Dupiaza this morning, but couldn´t find fresh coriander and I didn´t know what it looked like, I just read it is also known as Chinese Parsley so maybe that was what I should have looked for as there were at least 2 different parleys there. It will have to wait until I feel like going out again now, not a trip just around the corner at least 30 km round trip.

JanHank

· #68 · 5 mo ago

GMJ said:
I wouldn't buy either of those 2 parsleys Jan as I suspect they are flat leaf and curly leaf parsley.

If they have no fresh coriander have a look for dried leaf it'll be in the dried herbs and spices area if they have any. Not much lost if they don't though.

If your chilli powder is sold as 'Hot Chilli Powder' then take Drew's advice. Tbf if it's from a supermarket it doesn't tend to be that hot but not worth the risk.

I bought dried leaf, it was on my list.

JanHank

· #70 · 5 mo ago

Dried leaf Koriander (German spelling)

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JanHank

· #74 · 5 mo ago

Drew said:
Have you prepared your curry Jan?

No Drew, as the sun shone this morning we went down to the river, I don´t cook in the afternoon in winter, the smell hangs about all night.

Reactions: 1

JanHank

· #77 · 5 mo ago

Oh well, the thought was there just the wrong meat. I bought what they call here Goulasch beef, instead of turkey, I was reading Kevs problem with his streaky beef in his curry

and I can´t get any tips from the video because it´s PRIVATE Kev, you have to alter it to Public on your YouTube .
Anyway I am not in the mood for cooking today, the sun is out and I´m going to take my little lad somewhere different while the sun shines. I will stop and get some turkey and put the beef in the freezer. I have to be in the right frame of mind to cook these days and as there is nobody else to worry about if I don´t feel like it I find something simply as I did yesterday, a heap of frozen mixed veg, boiled potatoes and a tin of tuna.

Pudsey_Bear said:
Doing a beef curry tonight

same recipe as before, I added a little more on the spices but it's not coming round as I'd like it, plenty of spice but not as much flavour, not sure how to go forward it's for tomorrow night so no rush.

JanHank

· #79 · 5 mo ago

raynipper said:
This looks very warming to me..............
The grandmother of all healing garlic soup recipes - The Good Life France
Ray.

I have sent that to Heike, they love garlic, if I had seen this before I went out I would have bought a leek and made it myself, I have 4 garlics in a packet I bought before Christmas and forgot about them.

Reactions: 1

JanHank

· #81 · 5 mo ago

Too late Graham, I bought a top leg of turkey this afternoon and Íll cook it in the oven tomorrow and make it on Monday, While it`s cooking tomorrow I`ll make the beef curry.

JanHank

· #84 · 5 mo ago

Looks very edible to me Kev, what about the sausages, looks as if they have been added after it started to cook is that how you usually do it ?

Reactions: 1

JanHank

· #86 · 5 mo ago

Tis a Mystery only you can solve I think, you`re not opening the oven door during the cooking time to have a peak or putting it on a different shelf to normal, using something different to beat the batter.?

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