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Delicious Dishes
the kingdom of kitchen
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27th-Jan-2009 09:28 am - Picallili
Knit or Kill
I'm a long-time fan of Crosse & Blackwell's picallili but it's difficult to get here in Canberra. Does anyone have a recipe that tastes very similar? I really like the pungent vinegariness of it and most of the recipes I have are a bit bland in that department.
26th-Jan-2009 09:58 pm - Slow Cooker Soup Recipe
The other day, I was leafing through my slow cooker cookbook, and came across a soup recipe that sounded so nice that I had to try it. It came out so nice that I have to share!

Recipe under hereCollapse )

This is a lovely, rich, full-of-bits soup, one of those ones that you're not sure if it's a soup-full-of-bits or a thin stew; perfect comfort food for a cold winter's day. I'll definitely be doing it again!
27th-Dec-2008 06:20 pm - Onion marmalade
This is still in the process of being made. I gather traditionally one uses red onions, but I didn't have any!

3 large onions
2 tbs olive oil
3 heaped tbs preserving sugar
250 ml white wine (should have been red, but I have small bottles of cooking white wine, and don't of red).
3 tbs balsamic vinegar
1 tbs wine vinegar
A little dried thyme

Chop onions finely, and put in heavy-bottomed pan with olive oil; cook slowly until really, really soft (about 20 minutes). Add the rest of the ingredients, bring to boil and simmer, uncovered, until most of the liquid has evaporated and it's all syrupy. Pot up in sterilised jars and keep up to 3 months (apparently) in the fridge.

Again, a "preserves" tag would be ideal!
27th-Dec-2008 06:13 pm - Raspberry jam
There seems something faintly odd about using frozen food to make an older form of preserved food, but jam is nicest when fresh. Very quick and easy. Makes about 3 1/2 lbs.

400 gramme pack frozen raspberries
400 grammes preserving sugar

Thaw raspberries and cook until juices begin to run. Add sugar, and continue to heat gently while the sugar dissolves. Bring to the boil, stirring frequently, and cook for 5 minutes. Test whether set on a cold plate (I found it took more nearly 7 minutes). Pour into sterilised jars, cover, and allow to cool.

Mods, could we have a "jams/preserves" tag, please, as I'm sure I shall want to post my marmalade recipe in a couple of weeks!
27th-Dec-2008 06:08 pm - Mummy's cheese biscuits
These are seriously good!

This makes a baking trayful:

2 slices bread, and the same weight of flour, cheese and butter. Any kind of bread; plain flour (wholemeal is fine) and any kind of cheese, but the stronger-tasting the better.

Whizz in food processor until beginning to come together, knead lightly and roll out. Stamp out with cookie cutter, bake on greased baking tray at Mark 5, 180 (fan oven) or 190 (non fan) for 15 minutes.

Edited to add: Forgot to say you can season this with Tabasco and/or dried chilli flakes, 1/4 tsp dry mustard powder, and a sprinkle of dried mixed herbs. And, of course, you can scale up the quantities really easily - the idea is equal quantities of bread, flour, butter and cheese!
9th-Nov-2008 06:11 pm - Hazelnut and choc-chip loaf
purple flower

A couple of people have asked me for the recipe for this so here you go. It's very very easy to make. I often bake it when I have an excess of milk I want to use up.

It's actually a recipe for walnut bread but I ran out of walnuts, so put in half-and-half chopped hazelnuts and plain choc chips! Here it is as it appears in Teatime Treats.

Walnut Bread (aka hazelnut and choc-chip loaf)Collapse )
2nd-Nov-2008 03:01 pm - What to do with Corned Beef
The butcher had tail-end of corned beef at a very reasonable price yesterday, so I bought a lump of it. Now I'm not too sure what to do with it. Anyone got any particularly good corned beef recipes they'd care to share?

X-posted to deliciousdishes and theladiesloos
31st-Oct-2008 12:42 pm - Hmmm
Has anyone every used the jam programme on their breadmaker? And if yes, how successful was it?

The recipe for strawberry jam in my breadmaker is as follows:
900g strawberries
500g 2:1 jellifying sugar
1 tbsp lemon juice

It doesn't give any indication of how much jam this will make, to help me adapt the quantities in any other recipes (it's actually tomato chutney I want to make!).

Anyone any ideas?
27th-Oct-2008 06:25 pm - Milky Fruit Cake
I've just read on a blog about a Milky Fruit Cake from a Women's Institute cookbook. It has a tin of evaporated milk in.

Does anyone have the cook book and recipe, or does anyone have a recipe that sounds similar. It sounds delicious!
26th-Oct-2008 09:55 pm - Tomato Chutney
I need to empty the greenhouse of tomatoes this week. I suspect there will be quite a lot of green ones in there still, so does anyone have a recipe for tomato chutney or anything else that uses up green tomatoes?
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