General Chat

Please share your original recipes with us, you know the sort, handed down through the family, made up in your kitchen etc. These are to add to the culinary thread on Chat. Bridget is hoping to compile a book of recipes, with which she hopes to be helped by SSAFA, to be sold in aid of Help for Heroes.

Please add recipes either to this thread or to the culinary thread on chat.

I'll give it a whirl........ only thing is, our favourites I will have to make and write the recipe as I make it, lol I just sort of chuck things in!!

Love

Daff xxxxx

I am also a chucker cook, but do have a couple of good ones I have write down, now just have to find them.

Gail

Pumpkin Soup

Flesh of pumpkin
I large or 2 medium potatoes, unpeeled
I large or 2 medium onions
Vegetable stock; either home made or cube
Approx 2 pints water
Seasoning to taste
2 tablespoons vegetable oil

Roughly chop flesh of pumpkin, discarding seeds and rind. Wash and roughly chop unpeeled potatoes. Roughly chop peeled onions. Heat oil in pan and gently fry pumpkin flesh, potatoes and onions until coloured and softened. Add water and stock. Bring to boil and simmer over a low heat until all the vegetables are thoroughly cooked through. Add a little more water if too thick. Using either a hand blender or a food processer blend until smooth. Season to taste.

NOTE: The amount of water needed in this recipe depends on the size of the pumpkin! I use the base of this recipe, the potatoes and onions, for lots of different soups depending on what is in season.

Janet

I've got a recipe of my mum's but I hated it as a child! Bless her, mum wasn't a great cook.

Apple in Batter

Batter recipe
Peeled apple slices
Extra sugar for topping

Make up batter recipe using 4-6 ounces flour; two eggs and half pint milk

Put some lard in a baking tin and heat in hot oven
Pour in batter mix and apple slices
Bake for 30 minutes until black round the edges
Take out of oven and dust with sugar.

Serve as it is with no sauce.

I used to hate apple in batter days!

I'll send my favourite chicken recipe later but it's a modern one.

Janet

Veg pie...from another chucker cook lol

Left over veg. brown an onion, throw in a casserole dish, pour over cheese sauce and top with mashed potato left over from day before :))
You can sprinkle with grated cheese.
Put in the oven till piping hot.

Hello Everyone

This is Bridget who started the original thread. Thanks Ann for posting this for me and thanks everyone for your recipes. this is very close to my heart. So now I can look at two threads

Ann
you are worth your weight in gold, a big thanks for all your help and advice.

This is exactly what we want, recipes that have been habnded down, modified or simply thrown together because we are using what is in the cupboard, the fridge etc,

Going out for lunch now and will be asking the ladies there for their recipes as well and then I will put tham on one of the thread.

Sort of a Quiche or pie

1 dozen eggs
500 mil or half pint of cream
2 medium zucchini
1 large or 2 medium carrot
250 grams of button muchrooms
1 cup chopped parcley
1 large onion
4 rashers of bacon or 4 slices of ham
1 cup plain flour
2 cups of grated tasty cheese
2 oxo chicken cubes
1/2 olive oil
3 or 4 sheets of puffed pastry

1 large baking dish, 14X10x2 inches (this is what I use)
1 large bowl

Line baking tray with pastry sheets.
Finely chop onion, mushrooms and bacon/ham
Grate carrot and zucchini coarsely
Place all eggs in a large bowl with cream and mix with a whisk, place the rest of ingredients into egg mix and stir thoroughly until combined. Clean hands do just as well as a wooden spoon. Pour mixture into baking dish.

Bake in a moderate oven (160 c) for 1 1/2-2 hours, 1 1/2 for fan forced oven. Should be light brown on top, check to see if set by touch.

Can be served hot or cold. This is a huge pie/Quiche. Does well if frozen. Ingredients can be halved for a smaller pie. Usually cut into squares, as more convenient to freeze

I make this for OH to take to work, so always make a large pie. It smells great, even when reheated.

Gail

Here's my Chicken Surprise!

What you need to hand:

4 x chicken breasts
dry stuffing mix - made from breadcrumbs, finely chopped red onion, garlic and sprinkling of Basil
Gorgonzola Cheese (or any blue cheese - the smellier the better)
Streaky bacon
Mushrooms
Cocktail sticks

1. Wallop the chicken breasts til flat
2. Place stuffing mix over middle section of breast- not too deeply
3. Finely slice mushrooms and place over stuffing mix
4. Crumb smelly blue cheese over mushrooms

next bit is a bit fiddly

5. Roll chicken breast into swiss roll shape - secure with cocktail stick temporarily
6. Wrap bacon around rolled up chicken breast (I use two rashers each breast - ensuring that the ends with the stuffing mix are covered)
7. Secure the bacon with the cocktail sticks and place in roasting tin and bake in oven - no need to baste, the bacon does that.

These are lovely hot, but beware of the cocktail sticks - lol also nice if left to go cold, as they can be sliced quite thinly.

Jac xxx

Wow, thank you, copied to here Bridget.

n

This is a wonderful response, thank you everyone, please also have a peek at the original Culinary delights. I was with my OH today at a Square and Compass meeting and I was asked about the thread, Several people have promised to send reepts for this board , as soon as I receive them I shall add them.

Gran of OZ I am going to try that it sounds greta,

will have fun tasting these one day, now there is another thought ,,,,,what about tastings....

Thanks everyone


bridget

I suppose you would call this a tip, rather than an actual recipe, but it is a favourite in our house.
All-In-One Shepherds Pie
When preparing your mince and onions ready for the pie, add either a tin of mixed veg, or some pre-cooked frozen ones, the diced variety. Cover with plenty of potato and grated cheese. This is sufficient for OH and myself as a fork meal, now we are older and do not eat such big portions, and no separate veggie pans to wash.
I am bookmarking this thread, and have already done so with the other one.
Julia in Derbyshire

On a lighter note, but still traditional:

Take two doorsteps and toast till golden brown, spread liberally with pork dripping, making sure that lots of black jelly included. Sprinkle with salt.

Make a large cup of tea, sit down, put feet up and enjoy.

What on earth was on the message below that it had to be deleted.!! Ah well onwards and upwards as they say.


Thanks for being so helpful everyone. I will add some old fashion styl receipts tomorrow.

If anyone wants more info please send a PM


bridget

Into three pints of good chickes stock, throw 1Ib chopped up root veg,
1 tbs barley ,1 onion, 2 bay leaves and either italian, french or english mixed herbs, and two garlic cloves.
Bring to the boil and simmer for at least two hrs. Ideal for slow cooker.

Season to taste and serve, with french bread, crutons, dumplings and if not dieting, a slurp of cream in each bowlful.

Sorry for deletion, I managed to double up my post, and iv'e just done it again.

Here's another of my mum's recipes. If they seem a bit austere, it's because of the era, she married in 1940.

Bread and Butter Pudding

A few slices of slightly stale bread, buttered and quartered
A cup of milk mixed with a beaten egg and about 2 oz sugar
A handful of dried fruit such as sultanas and/or raisins
A little cinnammon if liked

Arrange the bread in a small oven proof dish. Pour over the milk/egg/sugar mixture, sprinkle with cinnammon if using and bake in a moderate oven until golden and the liquid sets a little.

I occasionally make this with Brioche. Much richer and much nicer!

Oh I shouild have eaten breakfast before I lookd on here, bread and butter pudding yummy, dumblings, I haven't made those for years and I do not know why...oh i can't wait for the colder weather.

I have a very busy day today but on Friday and over the weekend I will have much more time , so Plaese just keep adding, I will add several on Friday or Saturday. Thank you for your contributions, now badger your family and friends fro recipes, and add to the lsit.

If anyone cooks any of these PLease will you comment, make suggestions etc because I am certain that no one will be offeded and we need the feed back Also we need to think how the should be pulled together, by season, by meat, fish, vegetarian etc .

All ideas greatfully received.

going to look at the other thread now....Bye

Bridget

nn