I want your kitchen tricks I will share some of mine

[stopbeeping]

I am looking for tips for things you didn't do until recently that changed your cooking

Some of my faves atm are

II microwave small potatoes that I've hassle backed for about 10 mins then I put them into a baking tray with oil and seasoning of my choice, I paint them with a silicone brush it really gets in there it's changed our potato love in this house and then into oven for around 40 mins it's like having par boiled potato but less mess before roasting, can also squash them when cooked in microwave instead of cutting them into a hassle back

Also I make fajitas but now I put them into a baking dish put some salsa and cheese and herbs into them kind of in a taco shape with all the fillings into each one and then I put that in the oven for about 15 mins and it's so so much tastier then normal fajitas, also stops my kids from making such a mess!

Any tricks I can steal?

On a recent thread someone said they coat potatoes in oil and Oxo cube then roast. I tried it. I haven't stopped trying it since, they're lush! Thank you, sorry I can't remember your name 😋

This sounds right up my street I love aromat and stock cubes anything savoury

I coat courgettes in chicken stock pot with a paint brush then sweat in butter too

Oh great thread

dh Loves mash but some evenings I’m time short but home first so I cook

I now make loads of mash and freeze in scoops so I just have to cook salmon or something in the airfryer and add a few peas

also easy is roast pork chops or chicken on a bed of baby potatoes onions carrots etc and bbq seasoning (sometimes add honey or maple syrup) leave it cook for 50 mins and it’s delicious

gammon - cook in the slow cooker and it’s lovely sliced (can also freeze)

Amazing idea about the mash!!! That is a solid solid suggestion thank you x

Add pesto to mashed potato. Looks a bit weird (green, obvs) but tastes divine

Buy an iron skillet, learn to use it 😁. Eggs and pancakes amazing......

@slimjim how do you freeze your mash please? Do you add the butter/milk before freezing or only add when you defrost? And do you hear from frozen, and if so - how ?
TIA

Intrigued about the mash potatoes!

I saw some good ideas on TikTok. One was to add dried herbs at the start of cooking rather than the end - they absorb moisture during cooking and it gives them more flavour.

Microwave baking spuds and put them through a river for perfect mash. Quick, easy and you just pick the skins out so no peeling.

I put a spoonful of red and green pesto in a lasagne and bolognaise if that counts - makes it lovely and rich

Freeze root ginger and chilies and grate into dishes from frozen when you need them

I buy meat/chicken when on offer and marinate the joint/chicken usually with minced garlic and other spices..whenit defrosts the meat is already part marinated which means it cooks nicer and I don't have to wait for marinating the food until its defrosted. Just bought 2 shoulder of lamb from sainsbury's and prepared with harissa paste and garlic.. the taste is amazing when cooked as its had longer to absorb the spices/rubs. Works with any meat you want to freeze, most of my food is garlic/spiced based so I never really need "plain" meats.

If your sauce or gravy is lacking flavour, a teaspoon of Marmite will give it a bit of oomph. It won't taste of Marmite, just more flavoursome.

After draining baby potatoes, Chuck back in the pan with a bit of butter, salt and lemon juice and stir on a low gas for a minute.

A dollop of mayonnaise in your mash is Devine ! Handful of grated cheddar in mash also a big hit here .

Get the kids to bash lots of rice crispies in a bag , add aromat, garlic powder and any other spices that take your fancy and use it as a crumb for homemade goujons ! Some days my kids want cornflake crumb but rice crispies take it up a notch for sure

Rather than faffing with egg and flour and more egg and breadcrumbs to coat things you can just use a teaspoon of mayonnaise and then toss in breadcrumbs. You can’t taste the mayonnaise. Also works with vegan mayo.

Makes absolutely delicious cauliflower Katsu!

To add to the mash hacks, mash your potatoes as usual. Spoon into little mountains on a baking tray and use a fork to make tracks like you would on cottage pie. Then paint with with an egg wash and bake until crispy. Perfect when you want to feed a crowd as you can make the mash and get it ready on the tray ahead of time and then just put in the oven half an hour before serving.

And a good dollop of horseradish sauce in mash is also delicious!

I'm.baffled by some of these tips. Are they typos? What are 'hassle backed' potatoes? And putting spuds 'through a river' ?

Potato ricer and hassleback potatoes.

Cook tagliatelle,drain, stir in Philly, grated cheese and grated courgette. Quickest tea ever.

Some of these sound ace.

The mayo tip and rice crispies one is amazing! How do you then cook the thing that’s been crumbed?

Or buy then from Waitrose already frozen