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

[Namechabged]

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.

Cavagirl thank you

Place marking for later

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

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.

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

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

lots of butter and salt in everything

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

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.

@DustyOwl

I have found my people. I do flat breads, 350g Greek yoghurt 350g flour self raising 1tsp baking powder... It might be Jamie Oliver's!

Oh my god I was about to post this. Such a great flatbread recipe! Super easy!

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).

@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)

Is this one of those anchovy recipes where the anchovy taste totally disappears? I hate anchovies by themselves but am 100% up for recipes that use anchovies without adding a fish taste? eg I do an incredible roast lamb that is rubbed with a paste of lemon, butter and anchovies that always goes down very well.....

If it is, I might give this a try.

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!

I bloody love this thread

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.

😁

@ForeverInADay

I'm am now really hungry!

Mine is stuffed mushrooms.

• take stalks off and put the mushrooms in the oven for 20 mins (if large, less otherwise). 'Done' is when they still have shape but are soft ish. 180 degrees for oven
• dice and fry stalks with garlic until soft
• mix the stalks and garlic into chopped up Stilton
• fill mushrooms with the Stilton mix, sprinkle shop bought Freud's breadcrumbs on top and return to oven for ten minutes

I've had people who dislike mushrooms ask for seconds!

Mine is similar;

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.

@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

@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

[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 [/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

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.

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 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

@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

@squishee thank you so much. She’d really love this

@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.

Placemarking!

Great thread