26 replies to this topic

[itsjustme]

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I make a great confection called tiffin; a very chocolatey concoction covered in chocolate. I'll bring some along.

said kanga2433

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ANYWAY, that wasn't the point of this reply--Kanga, will you share your recipe for tiffin? What is tiffin?

said itsjustme

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I think the recipe selection would make a great post, we could open a new topic, with recipes from all over the world.

said mttb14

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i really cant cook but itll be fun setting my mums kitchen alight whilst trying!

said xMaddieux

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that sounds a great idea

said Miss Piggy

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What a GREAT idea!!! Im sure I could rustle up some good old Kiwi favourites!!

said Jilly


I think that this got lost in the shuffle! Appearantly we need kanga2433 and his tiffin to get things started! If not would someone else like to jump in?

Why not me you might ask? I just haven't decided which typically American favorite to share yet.

[mttb14]

Hi,

Welsh cakes are cooked on top the stove on a flat griddle plate, or heavy frying pan. (Not in oven or they become scones or rock cakes.)

Lovely warm, when cooking they only take a few minutes on each side. Some people like them browner than others, John likes them slightly burnt, I don't I like them lightly browned each side. Optional.


Ingredients
For the Welsh cakes
225g/8oz self-raising flour, plus extra for dusting
½ tsp mixed spice (optional)
pinch of salt
85g/3oz caster sugar
1 lemon, zest only (optional)
115g/4oz butter
85g/3oz sultanas or currents, (I prefer currents)
1 large free-range egg, beaten
milk if needed
lard, for greasing

Method
1. First make the Welsh cakes. Sift the flour, mixed spice and salt into a bowl and stir in the sugar and lemon zest. Rub in the butter until the mixture has a crumb-like texture. Add the sultanas and mix together, then mix in the beaten egg using a fork. Gather into a dough. If too dry add a dash of milk.
2. Turn the dough onto a lightly floured board and roll out to about 5mm/¼in thick. Using a round plain cutter (whatever size you want), cut out rounds. Re roll and then cut the remaining dough into rounds or other shapes of any size, re-rolling the trimmings as necessary.
3. Lightly grease a griddle with lard, then heat on a low to medium heat. Start with a cake or two to test the heat of the griddle. Lightly cook all the cakes for 30 seconds to 1 minute on each side or until golden brown. Leave to cool or eat warm.

You can eat warm or cold, you can spread with butter or sprinkled with caster sugar.

Some people leave out the currents and spices and when cooked they split them in half and spread with butter and or jam.

Edited by mttb14, 22 May 2006 - 08:31 AM.

[rosalie]

Sounds great - definitely going to try!

I'll let you know how they turn out...

Rosalie

[xMaddiex]

this is as far as my cooking skills go: toast, or frozen mince and spaghetti with peas, sweetcorn and peppers. sorry guys, i might try the welsh cake thing though.

[lil_feisty]

Hashbrown casserole! (good stuff)

Ingredients:
1 cup thinly sliced green onions
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons stick margarine, melted
1/4 teaspoon pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
1 (16-ounce) carton fat-free sour cream
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Cooking spray
1/2 teaspoon paprika

Instructions:
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray.
Sprinkle with paprika. Bake at 350° for 1 hour or until bubbly.

Yield: 9 servings (serving size: 1 cup)

[lil_feisty]

I'm going for recipes that are representative of "southern cookin'" for those who are interested in maybe trying something new.. and I'd love some recipes from other far away places! Definitely going to try the Welsh Cakes!

Corn Bread Dressing (this is good but ya have to like sage! also my kids fight over it when combined with giblet gravy!)

Serves 8
Vegetable oil spray
3 cups crumbled corn bread
2 cups chicken broth (can use low sodium)
1 cup cracker crumbs
3 ribs celery, finely chopped (1 1/2 cups)
1 large onion, finely chopped (2/3 cup)
whites of 2 medium eggs
1/2 teaspoon pepper, or to taste
1/2 teaspoon dried sage or poultry seasoning
Preheat oven to 350 degrees F. Lightly spray a 9-inch round or square baking dish with vegetable oil spray. In a large bowl, combine remaining ingredients, stirring well. Pour into baking dish. Bake, covered with foil, for 45 minutes.
*Or stuff dressing loosely in cavity of 10 to 12 pound turkey just before roasting.

[lil_feisty]

We are gettig ready for the 4th of July here, and I cannot imagine not having a pile of ribs on the table. You will need a whole stack of napkins for this one, but Lord-a-mighty, they sure are good!!
We start cooking in the morning about 10:00 and finish up sometime around 2:00 with about 5 slabs.. 1 will usually feed 2 people.

SOUTHERN-STYLE BARBECUED RIBS
barbecue sauce:
1 (32-ounce) bottle Heinz brand ketchup
2 large lemons, sliced
3 drops to ½ teaspoon Tabasco or other hot sauce, to taste
2/3 small jar prepared Dijon mustard
Ground black pepper
½ pound dark brown sugar
1/3 large onion, coarse chop
3 tablespoons distilled white vinegar
In pot, whisk in ingredients one by one, stir, bring to boil, then simmer until sugar melts. Stir occasionally a few minutes more until oil is drawn from lemon, then remove from heat and set aside.

INGREDIENTS for Rub:
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne
PREPARATION:
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

To prepare:
1 slab spareribs
½ cup dry barbecue rub of choice

Massage rub into ribs and thoroughly coat both sides. Cover ribs and refrigerate 1 hour. On very low heat, grill ribs, flesh side up, until browned. Turn flesh side down and brown again. Let ribs cook very slowly until red color develops from rub, approximately 2 hours. Brush sides with barbecue sauce and cook each side about 5 minutes more, ensuring that sauce does not burn or blacken. Serve.

[lune14]

Oh my how did I miss the recipe section for so long?? I truly enjoy cooking and one of my biggest hobbies is throwing dinner and theme parties. Here's one I made as an appetizer for mother's day this year.

Asparagus Soup

1 1/2 pounds asparagus
2 tablespoons unsalted butter
1/2 cup chopped shallots
4 cups chicken stock, plus extra if needed for thinning soup later
* kosher salt
* scant 1/8 teaspoon cayenne pepper (I typically use more but I only recommend that if you KNOW your tastebuds for hot/spicy)
1/3 cup long-grain rice, uncooked (I substitute with brown rice however I cooked it first due to the extra long cooking time required for brown rice and didn't add the rice until after the 20 min cookdown)
1/3 cup creme frache, plus 3 to 4 tablespoons extra for garnish
4 to 6 flat-leaf parsley springs for garnish

Cut off and discard tough bases from aspargus. Cut spears into 1/2-inch slices.
Heat butter in large heavy soup pot with lid set over mediun-high heat, until melted and hot. Add shallots and cook, stirring until softened, about 2 minutes. Add asparagus slices and stir and cook a mintue more. Add stock, 1/2 teaspoon salt, cayenne pepper and rice. Bring mixture to a simmer, then lower heat, cover pot and cook until vegtables are tender, about 20 minutes. (If using brown rice vs white rice add the cooked brown rice now vs cooking it the 20 mins)
Puree` soup in a food processor or blender, or use an immersion blender. A little at a time, whisk in 1/3 cup of the creme frache. Taste and season with more salt if needed. If soup is too think you can thin with few tablespoons of extra stock. (Soup can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat over medium heat, stirring often)
NOTE: If you cannot find creme frache, make your own. Whisk 1 cup whipping cream with 1/2 cup sour cream in a medium nonreactive bowl. Let stand at room temperature until thickened, 6 hours or longer. Cover and refrigerate. Can be stored up to 1 week, covered, in refrigerator. Or in a pinch mix equal parts of plain yogurt and sour cream. (the yogurt/sour cream option is my preferred one. I always keep yogurt on hand after straining it overnight in a coffee filter. I prefer the tang of yogurt, using the sour cream blend tones down the tang)

Bon Appetit!

[itsjustme]

I got side tracked and I'm the one who started this one! This is the best summertime take along, pitch-in, barbecue dessert. You have to make it the day before. It HAS to sit overnight.

I'm going to try to put it in generic terms for all of you across the pond because I don't know what you have. I had to look on the internet to see what caster sugar was for the Welsh Cakes. We don't have caster sugar here in the states.

Luscious Orange Cake

Grease a bundt pan and sprinkle evenly with about 1/2 cup of chopped pecans

COMBINE:
1 yellow cake mix (I use Pillsbury Supreme with pudding in the mix)
1 box of vanilla instant pudding (I use Jell-O instant pudding)
4 whole eggs
1/4 cup of cooking oil ( I use melted butter, real butter in the batter)
1 cup of orange juice
1 teaspoon of vanilla (optional, I just do it)
Beat with electric mixer for 2 minutes and spread evenly in the bundt pan. Bake in a pre-heated 325 degree oven for about 48 minutes or until a toothpick inserted comes out clean.

Remove immediately and turn onto a plate big enough that you can pour a glaze over this cake.

GLAZE:
1 stick of margarine (Don't use real butter for this. For some reason it gets sugary. I use Fleischman's Stick)
1cup of sugar
1/4 cup of orange juice

Just bring this mixture to a boil and pour it over the cake pouring most of it into the center of the cake. I take a spoon or a spatula and make sure that every inch of the outside of the cake is covered with the glaze. Let it cool a bit and then cover it with plastic wrap and let it sit overnight and soak up all of that yummy glaze.

Your guests will rave and unless you give away the secret they will never know that it's sooooo easy, just a cake mix.

[mttb14]

Hi,

Caster sugar is just like granulated sugar, but the granules are smaller, so it won't make much difference for the welsh cakes, it just we are taught to cook in the UK with caster sugar.

I think the smaller granules mix in easier to cake mix (batter for USA).

Isn't it weird how we speak the same language, but words have totally different meanings.

Anyway, this cake sounds really tasty, I shall try it soon.

Maria

[LadyPilot]

mttb14, on Jun 28 2006, 12:29 AM, said:

Isn't it weird how we speak the same language, but words have totally different meanings

Maria

Ok I apologise now for hijacking this quote, perhaps I should've started a new topic.

When I lived in GA for a while one of the most embarassing things happened because of double meaning words.
In flight school someone (a Brit)asked for a "rubber". There followed an awkward silence and the tutor asked if he was sure he wanted a "rubber". Yes, said the guy, you know -what you use to rub out mistakes on paper. Ah, said the tutor a "rubber" in the US is a "condom"

Anyone got anymore to share......

[lune14]

Caster sugar in the US can be found under the term "Superfine" and I believe C&H is the only brand I've seen that sells it in the majority of grocers. Maria is correct, it is used to make smoother texture in most recipes especially in things like fudge, etc. I have actually run across recipes that specify "do NOT use superfine in this recipe".

LadyPilot, there are a few but can only think of a couple off the top of my head (ex brit boyfriends and aunties in Scotland keep correcting me)

fanny pack = well you know that one! but in US we use it for the carrying pouch you strap onto your waist.
queue = we say line
flat = apartment
lift = elevator

[itsjustme]

Well, I just thought that I'd revive this thread with a new recipe that my cousin sent to me from Kentucky. This is a super easy recipe to serve to guests for brunch or dessert and it's full of blueberries-antioxidents!

BLUEBERRY BREAD PUDDING WITH BLUEBERRY GINGER SAUCE

Sauce

2 cups fresh or frozen blueberries
1/2 cup sugar
1 tablespoon crystallized ginger or 1/2 tsp dried ginger
1/4 cup water

Pudding
1 1/2 cups sugar
4 large eggs
1 cup whipping cream
2 cups milk
1 tsp vanilla
1/2 tsp nutmeg
1 (16 ounce) loaf challah or french bread, cut into 2 inch cubes
1 cup fresh or frozen blueberries

For the sauce, combine blueberies, sugar, ginger and water in medium saucepan. Bring to a boil over medium high heat, reduce heat to low and simmer 3 to 5 minutes or until sauce thickens. For the pudding, preheat oven to 375 degrees. Lightly grease a 13 by 9 inch pan. In a large bowl, beat sugar and eggs at medium speed with an electric mixer until fluffy. Add whipping cream, milk, vanilla and nutmeg, beating until blended. Fold in bread cubes and blueberries. Pour into baking pan. Let stand 5 minutes. Place in oven and bake 40 to 45 minutes. Cool in pan 5 minutes. To serve, top with ginger sauce and whipped cream, if desired. Serves 8 - 10.

[lune14]

itsjustme,

That sounds deLISH! I love anything with blueberries!! I was going to make a cake this weekend as some friends and I are going out of town to celebrate my birthday, and I may just make this one tonight! It seems like it would travel well (we're going to the coast and we enjoy packing some meals vs eating in restaurants all the time). I'll post some recipes for you as soon as I get back into town!

[sandyrun]

Want something simple, sweet, melt-in-your-mouth delicious, and CHOCOLATE?!

Aunt Susan's Chocolate Balls

3 squares chocolate
1 can condensed milk
2 cups graham cracker crumbs
box of icing sugar (powdered sugar)

Melt the chocolate. Add condensed milk and graham cracker crumbs. Mix until well blended. Put in a greased pan. Cool in the refrigerator for a couple of hours. Shape mixture into small balls and roll in icing sugar. Eat ....yum!

[itsjustme]

This is one of our favorite year round recipes:

Broccoli Salad

Dressing:
1 cup Hellman's Real Mayonnaise
3 tablespoons vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper

Salad:
5 cups broccoli flowerettes
2 tablespoons finely chopped onion
1/2 cup raisins
1/3 cup sunflower seeds
8 slices of bacon cooked crisp and crumbled

You can of course do a lower fat version of this with a mayo substitute but we've tried and we just like the taste that the mayo brings to the salad with the different textures and tastes. My caregiver's grandson declared the other night that he didn't like broccoli and after coaxing him just to try one bite he ate 3 helpings. We always double this recipe for our summer cookouts.

[Jennii]

Oh my gosh, the asparagus soup sounds divine! Heck, all of the above recipes sound awesome.

[itsjustme]

Okay, this one got 2 thumbs up today. I had my doubts but when I started breaking it up (you break it up like peanut brittle) the tasters just kept reaching for one piece after another. Again with the chocolate.............

Pine Bark Candy from Paula Deen (TV cooking show host)

Pre-heat oven to 400 degrees.

Line a 10" x 13" jellyroll type pan with aluminum foil and spray with non-stick spray. (I just used a non-stick pan and sprayed it.)

Lay about 35 saltine crackers salty side up in the foil lined pan.

Mix in saucepan:
2 sticks real butter
1 cup brown sugar
Remove from heat and stir in 1/2 teaspoon vanilla or almond extract. Pour evenly over crackers and bake for about 5 minutes.

Remove from oven and spread about 20 ounces of broken chocolate candy bars over the hot crackers. Spread the chocolate evenly over the crackers as it melts.

Cool completely and break into pieces.

My family requested some nuts on top next time.

[brookelynn628]

Chocolate lovers, get ready. I've got a good, super easy one for you.

Kahlua Cake
1 Box German Chocolate cake mix
1 package Jello instant chocolate pudding
4 eggs
3/4 cup oil
1/3 cup Kahlua
2 cups sour cream (approx. 1 large container)
12 oz. semi-sweet chocolate chips

Preheat oven to 350 F. Spray a bundt pan with non-stick cooking spray
Mix all ingredients with spoon. Bake for one hour. Let cool. Sprinkle with powdered sugar just before serving.

I'm telling you, this cake is amazing!

[rosebud]

I love the thoght of trying new recipes. With two kids it is a challenge to do something new that they will eat, but I am up for most anything!

My weakness- Apple Crisp- super easy and I add a few extras, recipes are meant to evolve!

4 cups sliced and peeled apples (find the tart baking ones unless you are lucky enough to have a tree)
1 tsp cinnamon
1/2cup brown sugar
1/2 cup sugar
1/4 cup flour
1/8 cup frozen orange juice concentrate (you can use orange juice but it gets a bit looser, your choice)


I use cooking spray in a glass 9 by 12 pan, put fruit mix in pan, then spread evenly over top-

Topping
1 1/2 cups brown sugar'
1/2 cup flour
1 stick butter (cut into the dry mix first)
1 cup old fashioned oatmeal

Bake at 400 for 45 min Approx.

This is not for the sugar shy, tastes amazing with whipped cream or ice cream. Basic stuff but great comfort food!

[itsjustme]

brookelynn,

I ran across your Kahlua cake recipe in one of my cookbooks and it has a glaze with it.

1 cup sugar
1/2 cup butter
1/4 cup Kahlua
1/4 cup water
Boil for 4 minutes. Pour over warm cake and allow to soak in.

I'm going to try the cake really soon! Thanks!

[brookelynn628]

Thanks!! I had no idea. I got the recipe from a coworker. It was the official office birthday cake. I'll have to try the glaze next time.

[MDK]

I find cooking a great way to destress & that Kahlua cake sounds like is next on my menu ,glaze & all !
Here is one of my family no fail recipe:

Doina Torta

6 eggs
1 cup sugar
1 teaspoon baking soda
1 cup flour

Syrup

1 cup water
1/2 cup sugar
lemon peel
Boil all together for about 10 min

Beat egg white with sugar until stif ,add slowly egg yolks,& rest of ingredients,bake in moderate oven about 35 min or untill cooked.
When cool cut in half (height wise) ,sprinkle syrup on the bottom layer and fill with any cream desired .
I fill it with mango slices (or any fruit available ) and fresh cream.
Grate chocolate over it for decorations or dust with icing sugar.

Enjoy!

[smokymtn memories]

Here's an easy one my kids always loved:

Rocky Road

Mix one bag of mini marshmallows and 2 cups of dry roasted peanuts in a large bowl

Spray an oblong cake pan and set aside

Melt in sauce pan 1/3 stick of butter, 12 oz bag of semi sweet chocolate chips, 1 can sweetened condensed milk, 1 tsp vanilla, pinch of salt

stir until melted and mixed well - pour chocolate mixture over marshmallows and peanuts - mix well and transfer to oblong pan

Cool - cut into squares and enjoy
Store leftovers in frig

[StillFingers]

itsjustme,

I did not dig deep enough, missed your topic, we love cooking, guess i get to post to three recipe topics...oh yummy.

Jerry

[StillFingers]

itsjustme,

Ok, here's my first...this might get confusing, think I'll send a pm to the boss, maybe we should combine these topics

Pasta, Tuna & Roasted Pepper Salad

Ingredients:

- 1 6-ounce can chunk light or albacore tuna in water, drained
- 1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup), divided
- 1/2 cup finely chopped red onion or scallions
- 2 tablespoons capers, rinsed, coarsely chopped if large
- 2 tablespoons nonfat plain yogurt
- 2 tablespoons chopped fresh basil
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons lemon juice
- 1 small clove garlic, crushed and peeled
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 6 ounces whole-wheat penne or rigatoni (1 3/4 cups)

Preparation:

- Put a large pot of lightly salted water on to boil.
- Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.
- Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.
- Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water.
- Add to the tuna mixture along with the red pepper sauce; toss to coat.

[itsjustme]

They tell us that sweet potatoes are really nutricious and I tried a new recipe today for:

Sweet Potato Biscuits

1 cup cold mashed sweet potatoes (boiled or baked and mashed-no seasoning or milk added)
1/2 cup cold milk

2 cups self-rising flour
Pinch of soda
1/2 teaspoon salt
2 tablespoons sugar

Mix sweet potatoes and milk together.

Mix all dry ingredients.

Cut butter into dry ingredients with pastry blender.

Stir in milk mixture just until combined. If you need to you can use a bit more milk but just by a tablespoon at a time.

Turn out on a lightly floured board and knead just a few times to make a smooth ball. Roll or pat out to about 3/4" thickness and cut with biscuit cutter.

Bake at 400 degrees until golden brown.

Serve with butter, cinnamon butter or honey.

They got a thumbs up from my family this morning.