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

@AnnelovesGilbert I made your peanut cookies, thank you they were so ridiculously easy. DD,14, may have improved them further with sprinkling salt on the top and will experiment with adding dark choc chips 😋

Thanks @Bluefringe !!

Also sausage meat packs are about 400g so about 800g used per batch.

Onion is about equivalent of a whole white onion chopped.

Bacon is probably about 8 rashers chopped.

Can someone help me with tinas stuffing? I’m in australia so no idea what size a pack of onion or mince or bacon is! Also no idea what size a pack of chestnuts is, and are chestnuts in packs pre cooked?

And another one that amazed me yesterday: chicken thighs roasted upright in a Bundt pan (ring cake tin). They came out so juicy with the crispiest skin ever.
I put partly microwaved skin-on potatoes underneath the chicken too, and they basted themselves in the pan juices. Makes for an almost effortless roast dinner.

A newly-discovered trick:

• Skinless chicken breast can poach itself to perfection in 20 minutes:

Marking to come back later to drool

Thanks for the thread!

Here it is again Flick - Mayonnaise cheese toasties in a frying pan:

Spread full-fat mayonnaise on the slice of bread that's going to be facing down in the (dry, quite hot) pan. Build toastie in pan with cheese, ham, spring onion and another slice of bread spread with mayo on the outside. When bottom slice of bread is browned, flip so that the top side becomes the bottom one. The egg in the mayo crisps and browns the outside while the cheese melts inside....

squishee Could you possibly post that recipe again please.

Ooh you're welcome!

At first I didn't like the idea of heating up mayonnaise. But it really works magic on cheese toasties and you don't even get a mayonnaise taste. I can't eat normal cheese on toast any more - it's far too dry in comparison!

Thank you to the lady who suggested mayo in the outside of a toastie! Was lovely!!

Taiko, I think it is all there?:

Although there is no measure for the first thing

I woudl estimate about half a cup seeing as how ther is half a lemon later

1/2 cup mayo
1/2 cup buttermilk
1 cup greek yog
1/2 juice of 1 lemon
2 tbsp dried parmesan
teaspoon of dill,
garlic granules,
Maldon seat salt,
onion powder, and
cracked black pepper.

As the last 4 don't give quantities, pretty safe to assuem they are a sprinkling?

Placemarking.

Christmas dinner pie is a big thing now, a real event. I make it in a large, deep baking tray Oh makes pancakes, it's a lovely day.

Can't remember why we started having it on Shrove Tuesday. I think we needed to defrost the freezer? We have meals for lots of holidays, or we make them holidays?

May the Fourth
Chili on Bonfire Night.
Peking duck on New Year's Eve
First snow - homemade biscuits and soup.
Etc.

Chicken wings recipe

I jar char siu sauce
3 tbps hoisin sauce
1/2 - 1 dried chili, crushed
1-2 cloves garlic, crushed
1 pack wings (enough for 4)

Mix sauce ingredients together. Bake wings in oven at 180c until nearly done, then drain juices. Add sauce to wings and finish cooking until sauce is thickened.

These are fab. I’m going to make some of them and probably pass them off as my own ideas! I have no shame.

Special Chicken (family name)

2 x tins condensed mushroom soup
1 onion
1 cooking apple
Paprika
4 chicken breast fillets, sliced fairly thinly
2 x tbsps medium curry powder
100ml single cream

Fry finely diced apple and onion in a knob of butter. Add curry powder, soup, and cream and mix.

Coat chicken pieces in paprika, lay in baking dish and cover in sauce. Bake at 180c for approx 40 mins, until chicken is cooked.

@Screamnastic omg why’ve I never thought of Christmas Pie! Thank you for that recipe and hope you enjoy Tina’s Stuffing.

I had a breakfast brunch earlier which I make if we have lots of people over.

Bacon cooked in the oven

French toast made with crumpets

Baby plum tomatoes slices in half, cooked on a very low heat in lots of butter. I cook slice down at first and then flip over.

It all goes into the oven on serving plates or bowls.

If we have people over we have real coffee from the perculator with cream.

We also have shop bought mini Danish pastries or muffnuts.

Muffnuts or duffins
125ml Milk.
85ml Veg Oil
1 Egg
Half tsp Vanilla Extract.
200g SR Flour
100g Caster Sugar

Filling - I like crunchy peanut butter and jam.

Topping
60g Melted Butter
60g Caster Sugar

I'm definitely going to give Tina's stuffing (TM) a go.

Christmas dinner is something we look forward to all year. We have Christmas dinner pie on Shrove Tuesday.

Ready rolled puff pastry

Sausage gravy (soften very finely chopped onion,brown sausage meat, add flour, milk, salt, lots of pepper and cook out)

Mix in left over turkey, ham, pigs in blankets and stuffing (half sausage meat and paxo mix)

Lightly mix meat into gravy, top with pastry, brush with an egg and serve family style.

We have it with mash and vegetables.

We have turkey sandwiches with PIBs, mango chutney and mayonnaise on sourdough. We save all the leftovers for the pie.