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Post by bettina on Nov 3, 2016 11:22:51 GMT
Thought I might start a recipe thread....with winter setting in, I tend to do a lot more baking / cooking new things than I do in the hot summer months.
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Post by Deleted on Nov 3, 2016 11:31:29 GMT
Soup. It's the future Jane makes a terrific carrot and potato soup in autumn/winter. It is superb. Just spiced up with teaspoon of curry paste. I'm drooling now. Rog
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Post by Deleted on Nov 3, 2016 11:32:29 GMT
This is a favorite in our house, comes out an absolute treat, its also an easy one for my 2.5 year old daughter to help with.
Sticky Gingerbread
Serves 8
PREP TIME 25 minutes
COOK TIME 65-70 minutes
INGREDIENTS
Ingredients
225g (8oz) plain flour 1 rounded tsp mixed spice 1 rounded tbsp ground ginger 1½ rounded tsp bicarbonate of soda ½ level tsp salt 125g (4½oz) stem ginger, drained of syrup, finely chopped 1 medium egg, at room temperature 285ml (10½floz) full fat milk 95g (3½oz) unsalted butter, softened 110g (4oz) Lyle's Golden Syrup 95g (3½oz) Lyle's Black Treacle 95g (3½oz) Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar Unsalted butter, to serve, optional INSTRUCTIONS
Bake some glorious sticky gingerbread:
Preheat the oven to 180°C/160° Fan, 350°F, Gas 4 while you sift the flour, spices, bicarbonate of soda and salt together in a bowl. Add the stem ginger and toss to coat. Beat the egg and milk together, then combine the butter, Lyle's Golden Syrup, Lyle's Black Treacle and Dark Soft Brown Sugar together in a small pan. Set over a low heat and stir from time to time until the butter has melted and the sugar has dissolved. Pour this mixture into the flour, followed by the egg and milk and beat vigorously with a wooden spoon - you are looking to make a smooth batter. Pour into a 900g (2lb) loaf tin (lined, or greased and the base lined with parchment). Bake on the middle shelf for 30 minutes, then cover with a sheet of foil to stop it from over-browning and cook for a further 30 minutes. The gingerbread is ready when well risen, it feels springy and when a fine skewer inserted in the centre comes out clean. Leave in the tin for a little, then pop on a wire rack to cool completely. Lose the paper, and you're done. CHEF'S TIP Pop it in the cupboard - or cut into thick slices, serve with butter and enjoy straight away.
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Post by bettina on Nov 3, 2016 11:59:32 GMT
What to do with the leftovers of a Roast Chicken Dinner....
Chicken Pie filling OR Chicken Casserole
Remove any large bits of chicken from the carcass (use as normal for sandwiches and such)
Place the carcass in a large pot of water on wood stove, add S&P, & thyme if you have it, a chicken stock cube. Simmer for a couple of hours.
Retaining the liquid, strain the carcass from the stock (broth)
Pick off any remaining chicken from the bones
Add the following ingredients to the stock (in the same large pot)
Diced carrots (left overs from last night are fine) Any chopped green vegetable (in the past I've used green beans, broccoli, peas, leeks or left over brussel sprouts) Green or spring onion Any leftover gravy from last night 2 or 3 Bay leaves S&P 1/2 teaspoon sage 1/2 teaspoon thyme 1/2 small tub single cream (or equivalent of milk if you don't have cream) 1 Tablespoon Dijon mustard (this is important and will not have the right flavor if you leave this out) 1 Tablespoon butter 1 heaping Tablespoon flour (if using milk instead of cream, use 2Tablespoons of flour)
Stir all ingredients together, gently simmer for 3/4 hour or until any raw veg are cooked and the liquid has thickened almost to the right consistency of pie filling.
Pie - pour the above into a deep dish pie dish or 9x13 baking dish/pan (remove the bay leaves). Cover with filo pasty (I use shop bought and always have some in the freezer) or you can use rolled out pie crust/dough. Bake on gas mark 6 till golden brown on top (approx. 20 - 30 minutes)
Casserole - as it is from the pot, I normally serve it over mashed potatoes
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Post by bettina on Nov 3, 2016 12:03:22 GMT
Soup. It's the future Jane makes a terrific carrot and potato soup in autumn/winter. It is superb. Just spiced up with teaspoon of curry paste. I'm drooling now. Rog That sounds lovely Rog....Would either you or Jane like to share the recipe?
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Post by Deleted on Nov 3, 2016 12:07:03 GMT
I'm just an end user I'm afraid, but I'll get her to give it me and post later. I understand it's quick and easy.
Impressed by Gazza's instant production of his recipe. May even try it if a two year old can manage it.
Rog
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Post by auntsally on Nov 3, 2016 12:18:28 GMT
Chip shop + loaf of bread (crusty if you are adventurous)
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Post by Deleted on Nov 3, 2016 12:20:27 GMT
I'm just an end user I'm afraid, but I'll get her to give it me and post later. I understand it's quick and easy. Impressed by Gazza's instant production of his recipe. May even try it if a two year old can manage it. Rog Its from here, www.lylesgoldensyrup.com/recipe/oh-so-sticky-gingerbread/i do now it off by heart now though. we make it a couple of times a month Along with this Brownie recipe. www.kikkoman.co.uk/Recipes/Celebrity-Chefs/Tim-Anderson/Double-chocolate-brownies-with-soy-caramel-sauceDouble chocolate brownies with soy caramel sauce Tim Anderson's wickedly good double chocolate brownies have an unusual soy caramel sauce. A fab chocolate dessert! Ingredients Brownies: Brownies 200g butter, melted 100g dark chocolate, chopped 100g milk chocolate, chopped 80g plain flour 40g cocoa powder 1 tsp ground cinnamon 3 eggs 200g dark brown sugar 80g caster sugar Soy caramel sauce: 300g caster sugar 50ml water 150ml whole milk 150ml single cream 30ml Kikkoman soy sauce Method Place the chocolate into a bowl, pour the hot melted butter over and stir. Leave to melt for a few minutes, stirring occasionally to redistribute heat. Heat the oven to 175ºC. Cream the sugars and eggs with an electric mixer, until the mixture is pale, light, and ribbony. Stir in the chocolate and butter mixture, then sift in the flour, cocoa powder, and cinnamon. Fold together until smooth and well combined, but do not overmix. Line a baking tin with lightly greased baking paper and pour in the batter, smoothing the top with a spatula. Bake for about 25 minutes, then check the consistency: if the middle of the brownie batter still wobbles when shaken, keep cooking in 5 minute intervals until the batter is solid and a thin crust is forming on the top and sides of the brownies. Remove from oven and allow to cool completely before cutting into squares. While the brownies are cooling, heat the milk and cream together in a saucepan until simmering. Place the caster sugar and water in another saucepan and cook on a medium heat. When the sugar has dissolved, turn up the heat and avoid stirring to prevent crystallization. As soon as the sugar turns a rich golden amber, quickly bring the cream and milk to a boil and pour into the sugar, whisking continuously to combine. Be careful because the caramel will foam up dramatically. Remove the caramel from heat and stir in the soy sauce. Leave to cool slightly to allow the mixture to thicken. To serve, spoon some of the warm soy caramel on top of a brownie. Also delicious with a scoop of vanilla, caramel, honeycomb, or praline ice cream. i've a mean teacake recipe that is an old family one, I will type it up another day
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Recipes
Nov 3, 2016 12:25:32 GMT
via mobile
Post by Deleted on Nov 3, 2016 12:25:32 GMT
Are you doing this on purpose, you know I'm trying to lose weight.
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Post by Deleted on Nov 3, 2016 12:26:29 GMT
Chip shop + loaf of bread (crusty if you are adventurous) Would have thought a "cuppa tea and a slice of cake" would be high up your list too judging by your pic!
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Post by Deleted on Nov 3, 2016 12:46:18 GMT
Gazza, I'm off for ingredients to make your ginger bread this afternoon whilst Jane's at work.
This could end in tears.
Or a 999 call.
Rog
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Post by sbg on Nov 3, 2016 12:50:50 GMT
Lamb Chops with maple glazed winter vegetable - one pot. (Paraphrasing as I am at work and away from "the book")
Ingredients:
4 lamb chops Winter root vegetables - parsnips, carrots, swede but you can also use squash, courgettes and spring onions. Chopped into slices about the size of your little finger. 2 glasses of white wine (one to use in the recipe, one to drink) 2 table spoons of maple syrup (or honey of preferred) 1 teaspoon of crushed caraway seeds (you can substitute mint)
Best to use a cast iron skillet. Add a tablespoon of olive oil and heat until just smoking. Pan fry the lamb chops so they are golden brown but very pink inside. Remove the chops, wrap in tinfoil and set aside to rest Increase the heat and add a little more oil if required Add the vegetables and pan-fry until starting to brown nicely (I find it's best to start with the harder veg (swede) then slowly work through to the softer ones i.e. parsnips as they take less time to cook through. Reduce the heat to a simmering heat rather than frying. Add one glass of wine, the maple syrup and caraway seeds and bring to a gentle simmer Simmer for about 20 minutes to reduce the liquid. Taste as you go and add either more wine or maple syrup to produce a balanced sweet/sharp taste When the vegetables are thoroughly cooked and the sauce reduced, add back in the chops, along with any juices Bring the heat up a little Continue to simmer until the chops are heated through and the sauce back to a good consistency - check the chops for the degree of pink you are happy with
Serve....
Yum!!!
ETA: Experience has taught me not to use red wine or beetroot! This looks much nicer in the natural colours rather than stained red.
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Post by Deleted on Nov 3, 2016 12:51:12 GMT
You will be right! Make sure you have a 2lb loaf tin - it is about the size of a full loaf of bread. Either that, or 2 x 1lb tins and split it between the two. Dont open the oven door until very near the end, I tried turning one at the 30 min mark and it knocked the air out meaning it didnt stay risen - still eat well mind
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Post by Ssscrudddy on Nov 3, 2016 14:19:30 GMT
Not a recipe as such, but I reckon if I lob 1 of those Chicago Town 'The Takeaway' pizzas in the oven now, I can have it cooked & eaten before the missus gets back from work, & she'll be none the wiser!
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Post by bettina on Nov 3, 2016 14:43:44 GMT
Lamb Chops with maple glazed winter vegetable - one pot. (Paraphrasing as I am at work and away from "the book") Serve.... Yum!!! ETA: Experience has taught me not to use red wine or beetroot! This looks much nicer in the natural colours rather than stained red. Other than the "lamb" bit...that sounds Great for a dinner on a cold crisp day (I Hate lamb). Wonder if it would work with either Pork chops or Pork loin steaks? Both go well with Maple, just not sure about the caraway seeds. I haven't used them with pork before.
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