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Original poster

Tina's chestnut stuffing and other secret and not so secret recipes

541 replies

Namechabged · 19/10/2020 08:03

Mine is equal measures of buttermilk and mayo, and then double of Greek yogurt, half the juice of one lemon, two tbsp of dried Parmesan, a teaspoon of dill, garlic granules, Maldon seat salt, onion powder, and cracked black pepper.

Makes that amazing ranch dressing you get on the side of fried shit in America and is great for pizza crusts but you can also make kids eat ANYTHING dipped in it.

I’ve watched my kids enthusiastically eat celery, radishes and green peppers which aren’t normally things they will eat raw.

OP posts:
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TartanDMs · 21/10/2020 13:53

Marmite roasties (not for slimmers!)

Mix a third of a jar of goose fat or duck fat with two tbsp marmite in a roasting dish/tin. Parboil potatoes. Tip potatoes into the tin, the fat and marmite will melt. Coat all spuds liberally, then roast for ages (usually at least an hour) turning in the marmite now and then until the marmite has caramelised and the spuds are crispy on the outside, fluffy on the inside.

stmartins60 · 21/10/2020 13:50

Sorry to be a dim 73 year old but how do I find that chestnut stuffing recipe ! Thank you

loveyouradvice · 21/10/2020 13:48

Oh wow! Loving this ... tummy rumbling ... will contribute later but for now THANK YOU

burninglikefire · 21/10/2020 12:57

Just enjoying a cheese toastie - thank you squishee Smile

Blueberrycreampie · 21/10/2020 12:29

@FiveFootTwoEyesOfBlue

Very easy and using only store-cupboard ingredients, but intensely delicious - pasta puttanesca:

(serves 2-3)
Put in a saucepan:

  • tin of tomatoes - whole or chopped
  • half the empty tin of water
  • good slug of olive oil
  • salt
  • a clove or two of garlic, chopped
Simmer to reduce for about 20-30 mins, the longer the better Squish up (I use a potato masher, but you can use a fork)

Add:

  • 1 tin of anchovies
  • a generous amount of black olives - maybe 8 or 10 - chopped small
  • dried chilli flakes - half to one teaspoon depending on how spicy you like it

Simmer until the anchovies dissolve into the sauce - maybe 10 more minutes. If the sauce dries up, add more water.

While the sauce is simmering, cook spaghetti.

Serve with lots of parmesan.

(You can put aside a portion of the sauce before you add the olives and chilli for fussy children - or even before the anchovies for very fussy)

Yes, make this a lot! The addition of capers with the anchovies and a handful of parsley at the end really makes a difference.
MyCatHatesEverybody · 21/10/2020 12:29

Great thread!

My tip is to push a Lindor into the middle of your cupcake mixture before baking. They go down a storm when I take cakes into work (or did take - damn you covid!)

Graffitiqueen · 21/10/2020 12:13

This is my favourite recipe. I serve it alongside pulled pomegranate lamb.

www.thekitchn.com/appetizer-recipe-pomegranate-olive-relish-recipes-from-the-kitchn-181181

steppemum · 21/10/2020 11:56

well, I only made this last Saturday for the fist time, (I hate making bread, but I watched Bake Off....) and it has now become an instant favourite.

It takes 10 minutes to make and 20 to cook, so throw it in the oven and have with soup for Saturday lunch.

Cheese and chives Soda bread

Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
2 tablespoons finely chopped fresh herbs (fresh chives)
4 ounces medium or sharp cheddar cheese grated
1 cup buttermilk
1 large egg

(plus pinenuts if you like)

Mix dry ingredients
stir in chives and cheese
mix buttermilk and egg in a bowl
Stir in to the dry ingredients

Don't over mix/knead
Tip on baking paper on baking sheet, cut a cross in the top with sharp knife
Cook 20 minutes in oven at 200
eat with salted butter

BlueFringe · 21/10/2020 11:55

[quote ktp100]@BlueFringe

Tina's on our (incredibly messy!) kitchen menu board for the coming week. Can't wait to cook it, it sounds amazing![/quote]
@ktp100 omg that’s brilliant. She’d be chuffed and so am I. Hope you like it Wine

LiveFatsDieYoGnu · 21/10/2020 11:52

Mine is my ragu. Sweat finely chopped onions, celery and carrot in a mix of butter and olive oil for absolutely ages until meltingly soft. Remove from pan, turn up the heat and add pancetta, cook lightly then add 1 kg beef and 500 g pork mince. Once the meat is browned, add back the onion/celery/carrot mix and add half a tube of tomato puree and at least half a bottle of red wine. Simmer for hours until thick and rich.

ktp100 · 21/10/2020 11:45

@BlueFringe

Tina's on our (incredibly messy!) kitchen menu board for the coming week. Can't wait to cook it, it sounds amazing!

Tina's chestnut stuffing and other secret and not so secret recipes
AnneLovesGilbert · 21/10/2020 11:28

There’s a running theme extolling the virtues of Greek yogurt. Brilliant stuff and so versatile.

BlueFringe · 21/10/2020 11:27

[quote steppemum]**@BlueFringe

we make chestnut stuffing every year and I love it, I could just eat it with a spoon. We use my Granny's method, which I now have written down in about 6 places as every year I can't find it and have to ask my Dad again Grin

Your mum's recipe sounds delicious, I think we might have it as 'meatloaf' in winter and not wait unitl Christmas Day!
I have copied it down - as Tina's recipe.[/quote]
Thank you so so much @steppemum. It’s very much a meatloaf and I myself would eat it all winter if I could be trusted to leave any for others Grin

Destinysdaughter · 21/10/2020 11:24

Loving this thread! There was a similar one a few years ago where pp posted their best recipes, it was fantastic And I was trying to find it a few weeks ago in the Food section but couldn't. If anyone knows the thread I mean and saved it, PLEASE could you post it on here?

BlueFringe · 21/10/2020 11:23

Special thanks to Hebe at @MNHQ for amending my original post and I hope you get to try it GrinStar

steppemum · 21/10/2020 11:23

@BlueFringe

we make chestnut stuffing every year and I love it, I could just eat it with a spoon. We use my Granny's method, which I now have written down in about 6 places as every year I can't find it and have to ask my Dad again Grin

Your mum's recipe sounds delicious, I think we might have it as 'meatloaf' in winter and not wait unitl Christmas Day!
I have copied it down - as Tina's recipe.

JaneyGotAGun · 21/10/2020 11:18

Placemarking!

Great thread

SpaceOP · 21/10/2020 11:16

@shas19

Chocolate mousse ganache thingy... Massive bar of either galaxy or cadburys. Could use lindt but would need a shit ton of it. Melt, then let cool slightly and add to a tub of full fat Greek yogurt mix and refrigerate. Thank me later
Seriously, this works? OH. MY. GOD. Clearly will be trying that immediately.
BlueFringe · 21/10/2020 11:12

@squishee

BlueFringe your special recipe is going on my list too, thank you so much for sharing it.

There'll be a tribute to your lovely Mum on Christmas dinner tables up and down the land Flowers

@squishee thank you so much. She’d really love this Wine
squishee · 21/10/2020 10:59

BlueFringe your special recipe is going on my list too, thank you so much for sharing it.

There'll be a tribute to your lovely Mum on Christmas dinner tables up and down the land Flowers

shas19 · 21/10/2020 10:59

Chocolate mousse ganache thingy...
Massive bar of either galaxy or cadburys. Could use lindt but would need a shit ton of it. Melt, then let cool slightly and add to a tub of full fat Greek yogurt mix and refrigerate. Thank me later

BlueFringe · 21/10/2020 10:43

I’ve asked @MNHQ if they could add in her name to the original recipe post I made. You’re post made me realise @Namechabged that it would be nice and I can’t thank you enough for this thread.

BlueFringe · 21/10/2020 10:33

[quote ByeByeMissAmericanPie]@BlueFringe - that recipe looks epic. It’s going on my menu for Christmas Day... but I may have to try it before!
Thank you for sharing it...just think how many of us will be carrying on your mums recipe.
We promise we won’t share it Grin[/quote]
@ByeByeMissAmericanPie thank you so much for this. I’m emotional about you lovely people making it. It’s kind of meatloaf so divine on its own or with gravy. Share away but tell people it was “Tina’s” recipe Gin

BlueFringe · 21/10/2020 10:30

@Namechabged

But the lady who gave the stuffing from her mum I promise to make this this year. What was her drink and her name and I’ll make it and cheers her xxx
@Namechabged just thank you. That’s made me tear up. Her name was Tina and her drink was always a Vodka Smile
CupoTeap · 21/10/2020 09:55

@MidnightFlit

Oh, and very quick apple tart

Roll out a packet of puff pastry, spread generously with Biscoff spread leaving a 2cm margin, then cover the Biscoff spread with thinly sliced apples. Roll up the pastry margin to make a juice barrier, dot some butter/sprinkle sugar over the apples, then bake for 20 mins at 200C.

This sounds amazing