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

@lilstarr99 and @ISpeakJive thank you both so much. I hope you enjoy it and I know my DM would be so pleased too

Super simple and tasty potato wedges:

Cut potatoes into wedges (skin on)
Coat in olive oil, salt, and a generous amount of smoked paprika and bake in oven till ready.

My kids love them.

Crispy chicken - a Good Housekeeping recipe stolen one day from a doctors waiting room old magazine
4 packs ready salted crisps mashed up on the bag into little bits
Mix with 3 tablespoons butter and 2 crushed cloves garlic.
Spread over the top of chicken fillets
Bake in oven for 25mins
Delish

I always add a large table spoon of mayo to butter, milk and pepper when mashing potatoes. Results in creamy tasting mash. My husband hates mayo but loves my mash (I don't tell him) . You don't get a mayo taste

2 tins artichoke hearts - well-drained drained & chopped
2 cups mayonnaise
2 cups Parmesan

Mix all ingredients well & spread evenly in baking dish.

Bake at 175C (350F) for 45-50 minutes until lightly brown & bubbly.
Serve with buttery crackers.

A favorite in this neck of the woods.

Cheese and bacon scones, a bbc food recipe that you cook in a muffin tray rather than cut them into shape (as the dough is too sticky) but my "secret" is to take them out the pan when cooked, put on a baking tray, and cook for a further 5 mins. This makes the outside a perfect crispiness while the inside is fluffy.

Ragu ' bianco (white bolognese sauce) make as a regular ragu (minced beef/minced pork/sausage/pancetta/mix of onion,celery,carrot & chopped sage &rosemary)fry off & cook in white wine & beef stock for several hours.....delish!

Here's a great one for xmas eve or boxing day: Beef in mulled wine.

Basically find a beef bourguignon recipe and use mulled wine instead of red wine and cook for a few hours. You can make it a day or two ahead or it freezes well. Serve with mash and it's always a winner. You can take it up a notch by making sage and onion dumplings too (just add dried sage and onion salt to your atora mix).

You're welcome

This is a recipe a friend kindly shared with me after my DS had it at her house and badgered me to make it like she does. It's macaroni cheese and is probably the only thing I've ever cooked that people have asked for the recipe. It's incredibly rich and delicious

www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mac-n-cheese.html

Loads of new recipes to try!

Chocolate Buttercream substitute

Take any chocolate spread (or similar e.g. Biscoff) and stir through sieved icing sugar until stiff enough to hold shape.

Greek Salad

Half a dozen ripe, room temperature, large vine tomatoes cut into 6-8 wedges each.
A whole cucumber cut in half lengthways, seeds scraped out, cut into chunky slices.
A quarter of a red onion cut into the finest strips that you can manage.
Mix in a bowl. Add 1tsp of vinegar (I use malt), a good sprinkle of salt, several twists of black pepper, a heaped tbsp of dried oregano (rub it between your palms as you add it) and a very good slug of olive oil.
Give it a good stir and eave it to stand, if you can for a good hour (takes the edge off the onion).
When ready to eat add cubes of feta. Best eaten on the same day.

O

Oh and perfect Yorkshire puddings everytime:
2 identical glasses or cups/mugs to measure
Crack eggs into cup/mug (however many you want)
Plain flour into the other cup so it matches the level of the eggs. (Tip into a mixing bowl)
Milk same measure as the eggs.
Add all to mixing bowl and mix adding a splash of vinegar and salt and pepper.
Chill in the fridge. I usually make this in the morning so it has time to relax in the fridge.

Heat cooking oil in the Yorkshire tin or muffin tin. High heat so the oil sizzles.
Add the mixture into the hot oil, close the door, drop temp to about 180° should be done in about 20-30 mins. Never failed to get them to rise.

Some great ideas here!

• from a jar of gherkins

FelcisNox I add a teaspoon of vinegar from a jar of the kind to my burger sauce. It adds an amazing depth of flavour.

@AnneLovesGilbert my veg chilli recipe (vegan and fab on a cold day) we are a family of 6 and this lasts us 2 days
Veg chilli

• 6 tablespoons extra-virgin olive oil
• 6 medium red onion- chopped longways
• 1 pack mixed peppers chopped
• 6 medium carrots food processed with 1 pack celery processed
• 2 teaspoon salt, divided
• 2 teaspoons garlic powder/granules 1.5 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• 2 tin plum tomatoes
• 2 tins kidney beans
• 2 tins mixed beans
• 2 cups veg oxo cubes
• 3/4 bay leaves
• 1 bunch coriander chopped
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

1. In a large pot , add oil, Add the chopped onion cook for 10 mins add peppers ground carrot and celery and 2 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onions are golden/light brown 10-15 mins
2. Add the garlic, chili powder, cumin, smoked paprika Cook until fragrant while stirring constantly, about 8 minute.
3. Add the tinned tomatoes , the drained kidney beans and mixed beans cook for 8-10 mins. Add 2 veg oxo cubes and bayleaves . Stir to combine and let the mixture come to a simmer. On a low heat continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
4. Remove the chili from the heat and discard the bay leaf.
5. Add the chopped coriander, stir to combine.
6. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

One pot cooking is fab now its getting colder.
Chicken and Chorizo (2 recipes in one)
2 courgettes sliced (medium thickness)
Red pepper sliced
Yellow pepper sliced
2 Garlic cloves chopped or minced
2 Onions roughly chopped
Spicy chorizo ring chopped up
Pack of chicken breasts (kept full)
Tin of chopped tomatoes
3 tbsp Tomato puree
2 tsp Pimento Paprika
Season well with Salt and Pepper

All added to your slow cooker.

Stir around so it is well mixed
Top up with red wine or chicken stock so it covers it all.
Slow cook for 6-8hrs

Once cooked serve with crusty buttered bread. Delish!

Thennnn......with the leftovers.
Shred the chicken, add all to a blender. Blitz it up. Add 2 tbsp of granulated sugar, 1 tub of single cream. Heat on the stove and you have a glorious chicken and chorizo homemade soup! Again serve with crusty bread.

Following for ideas.

The Jamaican ginger cake stuffing is a Nigella recipe. Not that it diminishes it in any way.

I have one!

For a quick and fairly posh beef gravy, simmer 1 or 2 cans of Baxter's beef consomme with a bit of flour mixed with water. For Swedish meatball sauce, mix it with double cream and Dijon mustard.

It was just basmati rice from Pakistan in a 5 kg bag ... stupidly I threw the old bag away, so now I don't know the brand

Might it have been Falak? Our local Pakistani supermarket told me it was the best and they weren't kidding. I buy the extra long type in the gold packet, and while it's the most expensive it's still much cheaper than standard store rubbish in 1kg bags

@BlueFringe thank you so much for such an amazing recipe. Will definitely give it a try as it sounds delicious!

For your mum, Tina and her great recipe

My burger sauce recipe: equal parts mayo and siracha sauce.

Everyone loves it and no one can work out what the taste is.