VERY novice recipes wanted

[kyska]

Well it's only Monday

It turned out ok I'm goi to have to work on the seasoning and timing a bit

So beef dinner surprise gets a thumbs up

 

All the best

Of

 

how to upload photo to forum

 

Did get some guidance on it

That's not a bad surprise, could of been pheasant...

 

Looks good to me OF, youre certainly giving it a go!

[Old farrier]

That's not a bad surprise, could of been pheasant...

 

Looks good to me OF, youre certainly giving it a go!

 

The beef turned out to be lamb

And I forgot gravy

Anyway next time 🤗

 

So desserts???

 

Fed up with ice cream.

 

Easy ones please

[kyska]

The beef turned out to be lamb

And I forgot gravy

Anyway next time 🤗

 

So desserts???

 

Fed up with ice cream.

 

Easy ones please

I know, that's why I said it was a nice beef surprise!

 

Can't help with desserts, I just don't do sweet things, so for me is a decent lump of cheese and some biscuit of some sort.

 

I might be burned at the stake, but decent roast potatos can be bought frozen, not as good, but perfectly reasonable.

 

Again with gravy, with such small batches of meat, you'll do just as well to use a decent granule if you use the water from the veg, whether they are boiled or steamed.

 

I'm really rooting for you of, you've come on eons.

[panoma1]

For sweet......easy to buy 6 small fruit pies and a tin of ready made custard, or fresh cream...warm pie in oven cold cream poured over, or warm custard and tip over warm pies!....also tinned rice pudding is nice.......treacle sponge pudding and custard is nice too! All available from supermarket!

[Old farrier]

For sweet......easy to buy 6 small fruit pies and a tin of ready made custard, or fresh cream...warm pie in oven cold cream poured over, or warm custard and tip over warm pies!....also tinned rice pudding is nice.......treacle sponge pudding and custard is nice too! All available from supermarket!

Thanks for your reply and appreciated the thoughts in your reply

However I have a large garden and a fair bit of fruit and veg in it so gooseberry raspberry strawberry apple pears currants allready in the freezer and don't really want to waste them

 

Many thanks

Of

[amateur]

Thanks for your reply and appreciated the thoughts in your reply

However I have a large garden and a fair bit of fruit and veg in it so gooseberry raspberry strawberry apple pears currants allready in the freezer and don't really want to waste them

 

Many thanks

Of

 

OK A couple of very simple puddings using your fruit

 

Quick Gooseberry crumble/Apple crumble

 

​First get one of your WI ladies to identify the gooseberries or apples from the freezer and defrost.

 

I'm assuming that the apples were peeled and chopped into chunks before freezing - they might even have been cooked into a puree. A lady will advise you.

If frozen whole (unlikely) you will need to peel, core and slice the apple

 

Whether chunked or pureed, once melted, taste a little. If it tastes sour, add sugar and stir until it tastes sweet enough for you

 

Layer the sweetened fruit (about 1/2 inch thick) in the bottom of an ovenproof (Pyrex or enamel) dish.

 

Layer porridge oats (about 1/4 inch thick) over the top. Chop some cold butter into 1/4 inch cubes and dot the surface of the oats with them. - about 1 every square inch.

Sprinkle sugar over the lot.

 

Put in a 180 degree oven for about 30 minutes. It is done when the oat topping looks golden brown.

 

Eat with cream, Greek yoghourt or custard.

 

Apple/Gooseberry/Raspberry pie

 

​Defrost some shortcrust or flaky pastry and roll it out to about 1/8 inch thick.

 

Layer an ovenproof dish with sweetened fruit as above. Top with the pastry, Sprinkle sugar on top.

 

Put in a 180 degree oven for about 30 minutes. It is done when the pastry topping looks golden brown.

 

Adding freshly picked blackberries to the apples adds a different taste dimension

 

 

If you like dark chocolate and orange, this is a quick cheat's Chocolate Orange Mousse. This will do 4 portions

 

Ingredients

 

​100g bar of 85% dark chocolate

1 packet of orange jelly

1 can of evaporated milk.

 

Method

 

Break up the chocolate into small pieces and put in a Pyrex bowl balanced over a small pan of water. Leave a space between the top of the water and the bottom of the bowl.

Put it on the hob on a medium heat until the chocolate melts.

Meanwhile, dissolve the jelly in freshly boiled water according to the instructions on the packet - but use only 1/4 pint of water (not the pint that most jellies use)

in a large bowl using an electric whisk, whisk the evaporated milk until bubbles appear, then tip the jelly in, still whisking, then finally the chocolate, still whisking.

Let the mixture cool, then put in the fridge overnight and eat next day

 

ps. I forgot to say DO NOT USE DIABETIC JELLY AND CHOCOLATE. It tastes as wonderful, but the effect on the gut of the sorbitol sweetener in it is somewhat dramatic a few hours later

Edited July 25, 2017 by amateur

[GingerCat]

Get some cooking apples. Chop peel a s core them up. Put them in a sauce pan.

Add some water. Not much. Maybe 2 fingers worth in a cup. Just enough to help the apples cook and not burn on the bottom of the pan.

Stir.

If it's burning or sticking or maybe is burning or sticking add some more water. But not much.

Cook till its a mulch or otherwise the consistency you like in a pie. About 15 mins or there abouts depending on the apples.

Taste it. It will be sour as ***. Add some sugar. Brown (white will do)

Every tablespoon give a good stir and taste. You may want to add a pinch of cinnamon. Up to you.

When its perfect for your taste take it off the heat and allow to cool.

Pop to tesco. Grab some beers and also some ready made pastry:(shortcrust or whateve u like) (near the milk and butter usually) get two rolls. They cost a quid each.

Go home and put the beers in the fridge but keep the pastry out to warm it to room temp.

Find a suitable dish. Rub some kitchen towel in butter (marg will do) and rub this round the base and side of the pan.

This stops it sticking.

Throw some flour on the worktop. Get a rolling pin. Rub it in flour.

Lay the pastry on the flour and roll it with the pin so it's a bit thinner and a bit bigger than it was. Hopefully so it fills the base and sides of the pan.

Gently put the pastry in the pan. Press it in. Trim the excess off with the back of a knife but leave a little excess (1/4 inch).

Fill the base with apple you've cooked.

Do the same to the pastry lid. Lay it on the top.

Press down round the edges with a fork. Trim the excess.

Make a couple of holes in the lid to let steam out.

Brush some milk on top. Sprinkle some sugar on top of the pastry lid .

Turn the oven on. About 180c to 200.c

Open a beer while the oven warms.

Add the pie when the ovens warm.

About 20-35 mins later take it out. You may want to check it don't burn after 25 mins. When it looks done it usally is.

 

Enjoy the pie. The whole thing can be done in less than an hour.

Make more apple than you need and freeze what's left over. You can freeze left over pastry too. Don't bother making pastry it's a waste of time when it's so cheap.

 

While your at tesco or whatever get some crumble mix (saves making it) follow the instruction on the back and youve made an apple crumble. Plum crumble is similar as is plum pie.

Edited July 24, 2017 by GingerCat

[amateur]

I've been giving some thought to your frozen strawberries. I've never found them to cook well, but you could make a chilled pud with them.

 

Let the strawberries almost thaw out. Remove any stalks or leaves. Chop the berries roughly and blend them into a pot of Greek yoghourt , adding a little runny honey if necessary to sweeten

[Old farrier]

I've been giving some thought to your frozen strawberries. I've never found them to cook well, but you could make a chilled pud with them.

 

Let the strawberries almost thaw out. Remove any stalks or leaves. Chop the berries roughly and blend them into a pot of Greek yoghourt , adding a little runny honey if necessary to sweeten

Thank you very much for the time and effort you're putting into the replies

Much appreciated

I'm trying the recipes over the next week and will let you know how I get on

 

Many thanks

Of

[Old farrier]

So I made a pie

 

free image hoster for websites

[amateur]

Do we have to guess what is in it, or does the picture tell the story.

 

It looks spot-on, though.

 

Let us know what your dog thinks of the left-overs

[amateur]

Another thought on fresh or frozen gooseberries to use up your mackerel - shamelessly lifted from the BBC recipe site

 

Ingredients For the gooseberry sauce

• 25g/1oz butter
• 250g/9oz gooseberries, topped and tailed
• 75ml/3oz double cream
• 1 tsp caster sugar
• salt and freshly ground black pepper

For the mackerel

• 1 mackerel, filleted, skin on, or two mackerel fillets
• 1 tbsp wholegrain mustard
• 1 tbsp olive oil
• salt and freshly ground black pepper

For the potatoes

• 150g/5oz new potatoes, scrubbed and halved
• 1 tbsp extra virgin olive oil
• salt and freshly ground black pepper

For the salad

• 1 bag salad leaves
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper

Method

1. For the gooseberry sauce, heat the butter in a small saucepan, place the gooseberries into the pan, cover and cook over a medium heat for 20-25 minutes until tender.

2. Remove the lid and mash the gooseberries lightly. Add the cream and sugar to the pan, season with salt and freshly ground black pepper and continue to cook for a few minutes. Remove from the heat, cover and set aside to keep warm.

3. Brush the flesh side of the mackerel fillets with the wholegrain mustard, brush both sides with olive oil and season with salt and freshly ground black pepper.

4. For the new potatoes, place the new potatoes in a saucepan of boiling water and boil until tender. Drain, return to the pan and drizzle over the olive oil. Stir to coat the potatoes and season with salt and freshly ground black pepper.

5. For the salad, place the salad leaves into a bowl, drizzle over the olive oil and season with salt and freshly ground black pepper. Stir well to dress the salad.

6. Meanwhile, for the mackerel, preheat the grill to high.

7. Place the mackerel skin-side up on a baking sheet and place under the grill for 4-5 minutes, or until just cooked through. Set aside to keep warm.

8. To serve, place the mackerel fillets onto serving plates and divide the new potatoes, salad and gooseberry sauce between them

Edited July 26, 2017 by amateur

[Old farrier]

Do we have to guess what is in it, or does the picture tell the story.

 

It looks spot-on, though.

 

Let us know what your dog thinks of the left-overs

Sorry should've said apple pie 😂

 

Really do appreciate the recipes and encouragement

 

Many thanks

Of

[amateur]

Sorry should've said apple pie

 

Really do appreciate the recipes and encouragement

 

Many thanks

Of

 

Aaah! Apple pie with a rabbit motif on it. - you really know how to throw us off the scent.

[Old farrier]

 

Aaah! Apple pie with a rabbit motif on it. - you really know how to throw us off the scent.

Every meal is a surprise here and I never had a apple pastry cutter

😙😊

[Fatcatsplat]

_{With strawberries, macerate them with a little sugar (top them, cut into quarters and sprinkle sugar over them and leave for half hour or so), get some shop bought meringue bases and bash them up.}

 

_{Stick the meringues and strawberries in a bowl with some double cream, mix together roughly and you have Eton Mess.}

 

_{Simple and very delicious}

[GingerCat]

Was the pie any good?

[Old farrier]

Was the pie any good?

Pie was good there's enough for today too maybe just a bit under cooked

[Old farrier]

_{With strawberries, macerate them with a little sugar (top them, cut into quarters and sprinkle sugar over them and leave for half hour or so), get some shop bought meringue bases and bash them up.}

 

_{Stick the meringues and strawberries in a bowl with some double cream, mix together roughly and you have Eton Mess.}

 

_{Simple and very delicious}

Made this with the strawberries

pic hosting websites

Although I shall try the meringue recipe

Many thanks

Of

[amateur]

Pie was good there's enough for today too maybe just a bit under cooked

 

Undercooked pastry or filling?

 

Spot-on strawberry tart, though.

Now, if you had put a layer of crème patissiere under the strawberries, that could have graced any French patisserie .

Edited July 27, 2017 by amateur

[Old farrier]

 

Undercooked pastry or filling? Pastry

 

Spot-on strawberry tart, though.

Now, if you had put a layer of crème patissiere under the strawberries, that could have graced any French patisserie .

. No idea what creme pattssier is ?

 

Thanks for your reply and comment.

I shall keep practicing:-)

Of

[amateur]

. No idea what creme pattssier is ?

 

Thanks for your reply and comment.

I shall keep practicing:-)

Of

Crème Patissiere (​or posh French custard)

 

Ingredients

• 4 egg yolks
• 60g caster sugar
• 25g plain flour
• 2 tsp cornflour
• 280ml milk
• ​1/4 teaspoon of vanilla essence.

 

 

 

Method

1. Whisk the egg yolks and sugar for a few minutes until pale and slightly thickened.
2. Whisk in the flours, don't let it get lumpy.
3. Heat the milk in a saucepan until starting to boil.
4. Whisk the milk into the egg/flour/sugar mix.
5. Put the whole lot back into the pan, stirring all the time until thick and boiling.
6. Take the pan off the heat - cover with cling-film to prevent a skin from forming.
7. ​When cold, spread on a flan base and top with fresh fruit

 

 

Now, as far as the undercooked pastry goes, next time just leave the pie in the oven 5 minutes longer until it is a nice golden brown all over.

Should it turn a nice charcoal black, you know that you have overcooked it

 

Edited July 27, 2017 by amateur

[Old farrier]

 

Crème Patissiere (​or posh French custard)

 

Ingredients

 

 

 

 

 

• 4 egg yolks
• 60g caster sugar
• 25g plain flour
• 2 tsp cornflour
• 280ml milk
• ​1/4 teaspoon of vanilla essence.

 

 

Method

 

 

 

 

• Whisk the egg yolks and sugar for a few minutes until pale and slightly thickened.
• Whisk in the flours, don't let it get lumpy.
• Heat the milk in a saucepan until starting to boil.
• Whisk the milk into the egg/flour/sugar mix.
• Put the whole lot back into the pan, stirring all the time until thick and boiling.
• Take the pan off the heat - cover with cling-film to prevent a skin from forming.
• ​When cold, spread on a flan base and top with fresh fruit

 

Now, as far as the undercooked pastry goes, next time just leave the pie in the oven 5 minutes longer until it is a nice golden brown all over.

Should it turn a nice charcoal black, you know that you have overcooked it

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Ok thanks I shall try it out at the weekend and let you know how it goes 👍😋

[shoot and be safe]

I have to say I'm loving this topic

It has brought the forum back to what it is all about - friends, helping each other out and offering practical advice.

 

Long may it continue. Plus I'm also learning how to prepare meals

Edited July 28, 2017 by shoot and be safe

[Old farrier]

I have to say I'm loving this topic

It has brought the forum back to what it is all about - friends, helping each other out and offering practical advice.

 

Long may it continue. Plus I'm also learning how to prepare meals

Salad should be high on your list mate 😂😂😂😂

Just done one myself

Glad you're enjoying it 😊👍

 

file upload image

Edited July 28, 2017 by Old farrier