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

Fry lardons add the chopped storks. Then add this to a bowl with grated cheese and garlic and onion dip. Fill the mushrooms and bake.

😁

FiveFoot that sounds lovely.
Anchovy is great with lamb and in tomatoey things like bolognese sauce. Doesn't taste fishy at all, and everyone asks what the mystery ingredient is.

I bloody love this thread

ShinyMe my favourite recipe is similar to your Nigel Slater brownies one (minus the raising agent and cocoa, but with very dark brown sugar). One time when making it for a party I forgot to preheat the oven and undercooked the mix. It was so gooey, silky and delicious and I've never had so many compliments about something I've made.
When I make it now I take it out of the oven when still wobbly, but naturally I've tried and failed to recreate the accidental perfection ever since! Still a great recipe.
The cake / brownie needs salt sprinkled on the top just before serving to take it over the edge!

If it is, I might give this a try.

Also use the same recipe to make pizza dough just add a teaspoon of baking powder too and a bit of salt then roll out into two pizza bases. (Add extra flour if it's too sticky).

Brilliant thread OP!

My one that people really do always ask about is my own-recipe balsamic salad dressing. It’s very simple and easy but seems to be new to most people so:

You need a container with a tight-fitting lid. Put in:
One part balsamic vinegar (I make it in a Tupperware beaker and use 1cm depth)
Two parts olive oil (2cm depth on top of the vinegar)
Big squeeze of runny honey - about another cm
Large teaspoonful of wholegrain French mustard, eg Maille

Shake up for about 30 secs until fully blended and quite thick. Keeps in fridge for a couple of weeks. I use it on any salad, but it’s also nice stirred into hot new potatoes, or halve avocados and pour the dressing into the pip hole, then eat with a spoon.

@tillytown you might like this thread too! www.mumsnet.com/Talk/food_and_recipes/4050336-which-soup-shall-i-make-today

lots of butter and salt in everything

Addictive hot chocolate:

1 tbsp high cocoa solids cocoa (I go for anything with a Dutch-looking name to get the Dutch press process kind)
1 tbsp sweetened condensed milk
pinch of salt
Mix it all up into a paste. Top up with hot milk, stir and use a tbsp to smooth it out against the sides of the mug until there are no lumps left. It might need warming up a bit more at this point.
Stir well.
Splash of Cognac or whisky optional.

You're welcome

CrochetyCrochet I'm glad you enjoyed that! It's the only way I make cheese toasties now. There's no going back

Sorry, more from me
Soto Ayam - this means chicken soup in Indonesian.
It is a great way to use up cooked chicken, eg day after a roast, but you can use fresh chicken.
Lots of fiddly bits, but creates the most awesome feast and really doesn't take long. Put eggs and rice on to cook, then do chicken, then the rest while chicken is cooking. It is a bit of a juggling act.

You end up with lots of bowls of different things on the table.
You then serve yourself from the bowls -
put rice in your soup bowl, (don't need to make too much rice as you have rice noodles as well)
add rice noodles,
chicken,
pak choi,
a whole boiled egg and then pour
soup over it all until it covers what is in your bowl.
Then sprinkle smashed up ready salted crisps on the top, and/or dried fried onions.
Have prawn crackers on the side, don't forget the sambal if you like it hot.

rice noodles (also known as glass noodles) if fresh - just pour boiling water into a large bowl, and add the noodles, leave for 1 minute then drain and serve. If dried follow instructions on package
pak choi (also known as bok choy) - chop, keep the white stalks and green leaves separate. Drop the white stalks into boiling water, cook for 2 minutes, then add the green leaves, stir through the boiling water and then drain and serve (need to squeeze the water out a bit)
eggs boil ahead of time and peel.
soup - this is the real cheat, I use Knorr chicken noodle soup. Takes 5 minutes to boil. For my family (5) I need two packs.

chicken
chop into small pieces. In a pestle and mortar smash 2 teaspoons of coriander seeds. Mix the seeds with 1.5 teaspoon of turmeric, one smashed clove of garlic and 1 teaspoon of salt. Put spices in a bowl and add some water, (eg 1 cup) tip the chopped chicken in the water and stir it all together. Then fry the chicken until cooked and all the liquid is boiled off.

I often serve this to visitors, and they always love it.

@MidnightFlit love the sound of this and the doggy option! Might need a lot for the Great Dane though 😂

Place marking for later

Cavagirl thank you

Similar to the lemon brioche pudding. Chocolate bread and butter pudding.

Cut chocolate croissants lengthways through the middle and break up some plain chocolate and scatter over. Beat the eggs and sugar together. The custard (the sand as for normal bread and butter pudding) is made by warming Milk and double cream on a low heat with a split vanilla pod to scalding point (but not boiled) - mix it into the egg stirring so it doesn't scramble. (Strain it if it gets lumpy) - pour over the croissants and cook at 180c for 25-30 mins.

Quantities:
2eggs
25g sugar
350ml full fat milk
50ml double cream

risotto. So tasty, takes 30 minutes start to finish if you are an efficient chopper.

chicken breasts chopped into small pieces. Chorizo - about 200g, use the spicy one if you can.

Chop and fry an onion, and a garlic clove or two. Add the chicken and brown, add chorizo.
Add rissotto rice - 400g for a family of 4-5. Fry until rice is covered in oil.
Start adding chicken stock, a bit at a time and stir as it cooks.

Keep adding stock until the rice is cooked.

Add a punnet of cherry tomatoes, and some green veg - could be peas or chopped up green veg. Stir in and cook for a few minutes.

Serve.
I had this at someones house, she cooked it in the oven, but I just do it in a large pan. It is now one of my favourite quick meals.

[quote buckeejit]@steppemum please could you recommend some good rices to buy?!

We generally use basmati but easily pleased with Lidl/Sainsburys variety - we don't know any better![/quote]
well, I always bought supermarlet rice, until lockdown when I couldn't get it.
Dh went to a local asian shop and bought 5kg of basmati.
It was so delicious. I didn't realise the difference.
Also cooks really nicely.

To be fair, I lived in a 'rice' country for several years, which I think affected my taste buds. My family don't get why I rave about it.

It was just basmati rice from Pakistan in a 5 kg bag. And, sadly, the last time we went, they only had a different brand which isn;t as good. and stupidly I threw the old bag away, so now I don't know the brand

Butternut squash is so much nicer roasted then blitzed into soup!

one cup of milk (full fat is best, semi is ok, can't use skimmed)
1-2 tablespoons of acid, eg lemon juice or vinegar.

stir and leave for 10 minutes.

It sort of goes lumpy (almost curdled). It isn't as thick as buttermilk, so you may need to adjust liquid in the recipe.

(feel proud as I only discoverd this this weekend, and made soda bread with it and it was amazing)

Blue cheese and bacon/mushroom pasta

Cook bacon until crispy
Cook mushrooms separately if desired
Heat blue cheese, 300g or so with 300ml double cream until melted into sauce
Cook pasta

Mix it all together

Tsp not top!

Yes soup! Butternut squash soup is great for this time of year...

Serves 4

1 onion sliced
half a squash
small sweet potato sliced into cubes

Cook this in a little olive oil and butter until soft.

About 500mls of stock, I use bouillon
1 top cumin powder
Salt and pepper to taste

Cook until soft and then when cool liquidize

If you want spicy, add a red chilli to the ingredients at the start

Anybody got any vegetable stew/soup recipes? All the ones I've tried taste pretty meh