General Chat

~~~~~~~waves~~~~~ to Ann
Not on very much now Ann but like to peek in when I can!!

Kaz

that recipe sounds delicious, i might give it a go when friends visit this week before I go back to Blighty for a while.
Anymore recipes would be most welcome.

Ann, what would I do without you


I think we should stick to the name you suggested for the book,.

I am now wondering if I should ask a few professional cooks for a few words for the book, wht does everyone think


or does anyone have any extra ideas,,,


Well going to look at few other threads now but will be back later today

Take care


Bridget

interesting to see the chicken soup recipe, and your comments re Jewish chicken soup... it has now been proven that the traditional recipe really does release certain enzymes which heal!

The secret is to gently simmer the carcase (but a whole chicken is even better and do not boil as that destroys) for as long as you can... all day if possible, but to the mix add pepper, a stick or two of celery, an onion and some garlic and some ginger and cinnamon.

Once cooked and cooled a bit, strip the carcase, and add to the juices... add more vegetables, such as celery, onion, carrots etc... the celery and onion are the important bits... and then carry on cooking until the veg is cooked through... I tend to put it into the slow cooker and just dip into it as necessary. I also freeze vast quantities of it.

My friend's granny taught me how to make it originally... she was Jewish, but didn't speak much English, lol I adored her.

Love

Daff xxxx

edit... this can be blended if wanted, or left chunky... brilliant for anyone recuperating from illness etc.

copied to here.
I am having to mark it like this as it is confusing with the two threads running.

Born in Kent, traditional Jewish chicken soup doesn't have pearl barley... I do sometimes add it though... it is the soup itself which is considered to be healing.. but even if it wasn't healing, it doesn't really matter what goes into a soup... it is still very comforting when you feel a bit poorly, lol!! And for me..... any soup will do... I have a pot almost constantly on the go in the winter!

Love

Daff xxxx

One of my first buys when I get back to UK is going to be a slow ciooker!

Two recipies form a friend of nearly 49 yrs. she is not ancestry but asked for them to be included.


Flap Jack
16 oz of Oats
3 Tablespoons of Golden syrup
butter
3oz brown sugar


Melt butter and stir in all other ingreients. Best to do this on a low heat.

Pour into any shalow tin you have and cook on medium heat for about 15 to 20 minutes. Yummy.


Cheese, Onion and Potato Pie

Uncooked sliced potatoes
Strong flavoured cheese
Sliced onions
Layer these ingredients in a baking tin. Pour enough milk to come hsalf way up ingredients
Add seaoning to taste and cook in oven on medium heat until soft.
serve with hot crust bread and veg

Also good cooked in individual pots


June Warriner is my friend and she asked me to say that she learnt to make these whils at school in West Midlands

June is a wonderful friend and knows all my children very well, if it hadn,t been for her skills My son in the army may never had made it!

He was so tiny when born he had to fed througha special pipette and she went to the hospital to prove that she could and would help, she even came at night. His identical twin wasn,t much bigger but I could manage him, googd job there was a difference they were so alike it was sometimes difficult to say which was which!


Bridget

Daff

You are correct about the pearl barley.

My first Saturday job was working for Hassidic Jews so I could turn their light switches etc on and off, loved the food it was always smelt wonderful..
This was in Stamford Hill north London
Bridget

Hi all

I made the chicken soup and it was very tasty - I have frozen most of it to take to in laws on Tuesday.

Thanks to Dee & Daff

Kaz xxxxx

nn

n

Have just posted an old hand me down recipe on Culinary delights, forgot to put it on here, sorry. It is for Brown Raisin Bread from family in Irleand and also a few others I have collected from various people over the last six or seven years,,nothing fancy but quick


bridget


Going to UK on Friday so may not be on again until next week. Please keep the thread going.


Many thanks for all your efforts


Bridget

n

Nudge

I call this one sweet and sour soup... you can add whatever meat you like, or keep it vegetarian and add beans and pulses for protein.

I love it with pork and white meats best.... but adapted it is good with beef. It freezes well. The meat can be as much or as little as you like... and it is good with leftovers from the joint.

A pack of diced pork or white meat or a couple of chops/chicken pieces choped up small.

A couple of sticks of celery
two or three onions
1 or 2 green peppers
1 or 2 red peppers.
1 or 2 juicy apples... use your favourite or cookers, doesn't matter.
Some finely chopped cabbage (I use 1/2 a sweet cabbage, the pointy one)
A couple of courgettes or chopped marrow (great with the scooped out bits of hallowe'en pumpkin)
A few large carrots, diced

Prunes (optional)
Sweetcorn (optional)
Beans... any of the types you can get now, I use a couple of different ones (tins)
A tin of tomatoes
Apple juice or cider if you have it.... balsamic vinegar if you don't
Chilli pepper to personal taste
Ham stock (cube is ok)
Chicken or pork stock/cube
some smoked bacon or similar if you have it.
some oil or butter
Fresh or dried coriander
at least one tin of tomatoes... but is rather good without too, lol
Garlic
Salt and pepper to taste.



Fry the meat and onions gently in the oil/fat, adding the garlic and chilli... when the onions are slightly tender, and the meat beginning to cook slightly, add the rest of the diced fresh vegetables, bit by bit. let them burble away, while you open the cans (drain the beans first if using tinned ones), and put the kettle on lol...

add the tomatoes, if you are using them... plus any of the other tinned beans etc. you decide to use. Add the stock cubes, stock etc.... a really good dollop of the cider or apple juice... or the balsamic if you are using that.

Top up with the boiled water to just over the top of the vegetables.
Add half the fresh, chopped coriander.... and let the whole thing simmer gently away for a couple of hours, or in the slow cooker.

If you use the prunes, add them about 20 minutes before you serve, with the rest of the coriander.

This meal should be spicy, but not too hot, and with a sharpish sweetish tang to it, and a chunky, hearty texture.... it is based on a Mexican soup.... but with a couple of adaptations.

Serve with rice, or thick chunky bread. It is a brilliant *dipper inner* for those cold winter days... and freezes well, too. Brilliant to have ready for after trick or treating, penny for the guying, and carol singing!... plus very healthy!!

The above makes about 10 or 12 decent bowlsful, and makes a big pot full.... and often there is a spill over, with us... I'll make two big pots full, just padding out with the veg and beans etc... or even adding potatoes to it.

Love

Daff xxxxx


Love

Daff xxxxx

It

Copied. Sounds good that one Daff, but it is a meal in a soup!!!

Lol I know, Ann.... it can be *thinned out* so to speak with more stock...but it is a really good *stick to the ribs* soup, lol... good with dumplings as well..... scrummy!!

There's your five a day in one bowl full ;¬))

Love

Daff xxxx

Thanks everyone


i have just added a lot of recipes to culinary Thread.

I wonder where all the male cooks are...not on here for sure, I wonder why not!!

bridget

NUDGE