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.

@steppemum sorry, just seen you don't have Chinese supermarket, I should have read whole thread first

Did this thread get a name change?

Ah I've just seen why.. how lovely. This thread is probably the best one I've ever read on Mumsnet

My goodness, this is an absolutely amazing thread, I've just gone through the whole thing, copied and pasted all the recipes into a 28-page Word document!! Keep 'em coming!

@BlueFringe I'm so happy this thread has been named for your mum, I will definitely be making that recipe. Often.

For tonight, I'm doing Chicken Divine and then that Biscoff apple tart. DD will think someone has replaced her mother for someone who can cook.

Ooh, and I have another one. Taboulleh.

Chop up a load of cucumber, spring onions and tomatoes really small. Unfortunately you need to chop and not use a food processor.

Cook bulgur wheat and cool by running cold tap over. Squeeze out the moisture with your hands and chuck in with the veg.

Add in a shit ton of chopped parsley and coriander. More parsley than coriander. Zest and juice of a lemon and a lime.

Glug in loads of olive oil. Mix together with loads of salt.

It is demolished at every barbecue.

Updated the recents. Marking so I know where I have got to!

Yesterday I made the fork biscuits and Parmesan crisps I saw on here - two great successes. Also tried the pan pizza which I think I cocked up a bit but it’s one to try again.

Ranch is next, thank you OP!

Thank you everyone who’s shared such lovely ideas, tweaks, tricks and recipes

This is a very American recipe that children love. Stir together cream cheese and dark brown sugar until smooth /fully dissolved. If nuts are tolerated, also stir in some chopped salted peanuts. Serve with apple slices.

So glad this is going into Classics!

Adding.... smoked paprika is a wonderful addition to almost anything. Smoked paprika butter rubbed into a chicken before roasting...

And my (well, not mine but I can't remember where it came from) recipe for sweet potato satay..

500g of sweet potato (or just 'quite a lot' if you can't weigh them. It's about three medium sized ones)
Tin of coconut milk
Thai red curry paste
Peanut butter
Spinach

You can add all kinds of bits and bobs, but I just chop up the sweet potato, add the coconut milk with about half of the tin rinsed about with water, as much curry paste as you want to make it as hot as you want (I'm a wuss so I only add one teaspoon full) and as much peanut butter as you want to make it as nutty as you want. Simmer until the sweet potato is cooked and going mushy, stir through the spinach and serve with rice.

I love it as it's a great staple for when you haven't got measuring stuff to hand (like if you're in a holiday cottage or just feeling lazy). It's a 'bung it all in' dish.

@AnneLovesGilbert

What quantities of chocolate and yogurt Fink? That’s genius. I’m always running out of icing sugar and hate using it. Covers bloody everything.

@AnneLovesGilbert (loving the name!)

Sorry, I only just saw this. The thread has got so full!

I would use around 200g of chocolate to cover a standard (around 8'') cake. The beauty of it is that you just add yoghurt to personal taste. So I'd probably add around 2/3 of a large pot, but it can be more or less. You start with a few good spoonfulls, and once they're stirred in, taste and see how much more you want. The yoghurt also thickens the consistency so it goes further. It's still quite drippy so you need to wipe around the plate for presentation with your clean finger which you then lick.

Pizza swirls

Roll out a ready made puff pastry sheet.
Add pizza sauce, cheese ect
Use a pizza cutter to slice into thin strips
Roll each strip and place on a baking tray
Takes about 20 mins to cook in the oven

I always add bbq sauce, red onion and peppers to mine, but you can add whatever really. Great for lunch boxes.

Really easy Nutella cakes.

Half a big jar of nutella
2 eggs
About 10 heaped spoonfuls of self raising flour.

I never measure anything but they come out perfect every time. Use one less egg for a Nutella cookie dough recipe.

Best cheese sauce ever is just double cream and butter heated up with loads of grated cheese mixed in. Not the healthiest but absolutely delicious.

@devildeepbluesea thank you so much. DM would love this and it’s such a bloody lovely way for part of her to live on.

I’ve just dug out a couple of (crap quality) pics of years gone by but the pics don’t do the taste of it justice. It’s better if it’s ‘really’ brown on top. Definitely Meatloaf like in texture so not sure why we always called it Chestnut Stuffing. Just a family name that stuck I think .

Also thanks to everyone else for their amazing recipes. I’ve filled my notes with loads of them and can’t wait to try them

[quote floppybit]@steppemum sorry, just seen you don't have Chinese supermarket, I should have read whole thread first[/quote]
don't worry.
I do still have a 2 more bottles from my last visit to Holland. Dh is Dutch so we go there quite often.

Lots of great sugegstions on here for places to find it, so I'm goign to look again, it is a few years since I did a supermarket trawl looking for it.

Making easy white sauce, milk in pan, large knob butter, heat till butter melts (no longer) take off heat, add tablespoon of plain flour. Whisk until flour incorporated, put back on heat and whisk till thick. Do not give up and add more flour, keep whisking and have faith. Add strong mature cheese once thickened if required.

I thought this thread had been deleted for an awful moment when I refreshed the page! Thrilled to see it in Classics.

I'm sorry I don't have anything to contribute just yet, however I do have a request if allowed.....

Can anyone tell me how I can make fattoush? With the crispy tortilla/pitta bits and the pomegranatey sort of dressing?? I've tried many recipes over the years but nothing has ever compared to the times I've had it in the Middle East. The crispy pitta is never crispy enough and just tastes like croutons. Does anyone have the secret? I will be forever in your debt....

@peaceanddove Chicken Divine was very well received here this evening!

I cant find Tina's chestnut stuffing recipe, how do I get it up

@BlueFringe

Ok this is a bit weird but I have this recipe that currently only I have. It was passed down from my uncle to my DM who died recently. We have barely any family left so I’ll only be able to pass it on to DD, but it’s so good that I think it needs to be out there in the world. I’ve only ever given it to people one to one before... but here goes.... in honour of my wonderful DM who’s no longer here to make it with me...

It has no exact measurements (the ‘packs’ are just as bought in Asda lol) and contains about every food group in it. It’s a meal in itself. But also amazing on a Christmas dinner:

TINA'S CHESTNUT STUFFING

Chestnuts x 2 pack roughly chopped

Chopped Bacon x 2 packs

Peppers x 3 chopped

Onions x 1 bag pre chopped

Egg x 1 or 2 (to bind)

Breadcrumbs x 2 tubs

Sausage meat x 2 packs

Chorizo x 1 sausage chopped

Garlic x 3 cloves chopped

1. Pan fry chopped bacon & chopped chorizo. Set aside to cool

1. Pan fry chopped onion & chopped peppers. Set aside to cool

1. In a bowl mix sausage meat, chopped garlic, breadcrumbs and egg.

1. Add sprinkle of salt and pepper

1. Add bacon, chorizo, onion, peppers and chestnuts to the bowl. Mix in with hands until all blended.

1. Put in oven tin. Greaseproof paper lining helps. Press with fork and score the top.

1. Bake at 180/200 until top is dark brown and crispy.

1. Allow to cool then slice. It cuts easier when cold but delicious hot or cold.

Merry Christmas DM

@Ddot here you go

I'm going to try one of the sausage roll recipes tomorrow. Maybe a combination of all of them!

Does anyone who posted a sausage roll (& stuffing, marmalade, apple sauce ...) recipe have any idea of quantities/proportions of sausage meat to other stuff, and how much pastry is needed?

Thanks! I'm salivating already ...

Thanks x going to try replacing meat with something as don't partake. Wont be as good but I'm sure it'll still be yummy

Jumble berry jam. Cook brambles, blackcurrants, redcurrants in a large pressure cooker pan (no lid) or jam pan. Simmer on low heat. Once juice released boil for good ten min. Mash fruit with potato masher then put through sieve getting as much juice out as possible, discard seeds. You can then put through muslin cloth if you want it to be gem like clear. Weigh juice and add same weight of jam sugar. Put back in pan and boil till good rolling boil going. After ten fifteen min take small amount out and test on plate it should crease when pushed with finger. Pot in steralized jars ( heat jars in oven till hot) boil lids in pan of water. For a twist add fresh chopped chilli on rolling boil. This jam great with cheese, crusty bread and red wine.

OP, this is such a lovely thread. It's really lifted my spirits today and there are some GREAT ideas in it. Thank you!