Recipe invention?

Well, that's good to know ! I don't blame you, it is surprisingly yummy !

When I was a child hazel93 One of my aunts did what you did, my DS and I loved what we calle 'Auntie P's raw fruit cake' and demanded that she make it like that everytime we visited.

Made a large fruit cake on Thursday , bunged it in oven , back out to the garden. Total senior moment and took it out far too early, I was tying in sweet peas so didn't bother to check if it was cooked through just assumed. Big mistake !!
That said it is extremely moreish , part cake, part pud. Who'd have thought ??

So do I !

I’m so glad I came back to read this thread. I completely forgot about ‼️Fireball‼️ (which I knew about ) - I have wanted to buy it and incorporate in a couple of dessert recipes.
Thanks for the reminder!

It's spicy cinnamon - Canadian Whiskey.

We bring carry in from holiday.

Oh, thanks!
I imagine a ball of Carolina Reaper or Scotch Bonnet inside a cake or baked apple 😁 🌶

Callistemon21

Jaxie

Dogsmother, What is fireball?

I don't know, but it doesn't sound very appetising! 😲

amazon.co.uk/Fireball-Cinnamon-Whisky-Liqueur-70/dp/B004CYZ7ZI

Jaxie

Dogsmother, What is fireball?

I don't know, but it doesn't sound very appetising! 😲

Baked apples using fireball - delicious.

We didn't invent, it's an internet recipe.

Dogsmother, What is fireball?

It was tradition where I worked to bring in cakes on your birthday so I decided to make fruity flapjack. I needed quite a big batch to provide for everyone so I weighed the oats in batches. At school everyone was very complimentary with one colleague describing the flapjack as "to die for". Imagine my surprise when I got home and found the last batch of oats still in the weighing scale! The result was much more gooey and sticky than usual but yes - "to die for"!

My brother used to throw all sorts in the pot, which my Mum found unsettling.
When she asked what we were having he'd reply, "Does it have to have a name?"
So that's what we called a random mix of ingredients 😋

My husband's taken over a lot of our cooking in the last couple of years, but he struggles to think outside the box.
I keep telling him a recipe is often just a starting point, not set in stone, and it's ok to adapt it.

Was going to do spag Bol yesterday but then realised I had cooked new potatoes to use up. Result was cottage pie with crushed potato topping and sprinkled with grated cheese. 20 minutes in air fryer and the result was crispy and delicious. Hate wasting food!

Gwenisgreat1 I roast florets of cauliflower instead of chips which proves a good idea for those trying to lose weight.

I do same with cauliflower, thin aubergine or courgette slices, kale, etc. I suspect I've seen on internet. I've never any 'new' ideas.

I put some sun dried tomatoes (cut very very small) to my cheese scones - adds a little bit of moisture from the oil it's in. Tasty

I Decided to try substituting oat flakes and oatmeal for flour adding dark brown soft sugar for a fruit crumble, the result is an outstanding success, full or flavour and fibre!
My daughter suggested I roast florets of cauliflower instead of chips which proves a good idea for those trying to lose weight.
I was trying to make ginger biscuits, but ran out of ginger, so I threw in a teaspoon of mixed spice, it was really nice!

The best cooks/chefs are inventive and experimental. But you must understand a little of food chemistry in order to make correct substitutions, measurements, liquids vs dry ingredients.

I always think I’m a “kitchen magician”… it could be as easy as throwing whatever is a available together or purposefully creating the masterpiece. You come out with either a winning combination (make sure you write it down to repeat!) or a complete colossal failure. What a waste 😢

But it’s fun to learn.
USA Gundy

That sounds really good. I do it with aubergine

henetha

I don't think I really invented it, but I was delighted when one day I added some veg to pasta in cheese sauce. Nowadays there is always more veg than pasta and it's lovely.

If I'm dieting I mix runner beans or broccoli with my pasta for bolognese. Great saving in calories and my husband (a real veg hater) can have just pasta.

Both DH and I love cooking and we have invented loads of recipes by accident. Far to many to bore you with.

I honestly thought everyone who loves cooking did this.

Fleurpepper

I do all the time. To be honest, I very rarely follow a recipe. Look at it- then realiseI haven't got such and such, and use something else, or far too complicated and fussy- and think 'life's too short' - and tend to use what I've got to hand, foraged, grown in garden, or lurking in larder, frige or freezer.

My most successful invention which all family and friends love, it Black Forest trifle, with dark chocolate and black cherries and Kirsch.

Most of my 'inventions' have no name and no recipe, just 'instinctive'.

We have Black forest trifle too, made with ratafia biscuits as my mother was coeliac.

I used Chinese five spice in bolognese because it has ground fennel seeds in it which I'd run out of. It was delicious, always use a little now.

I don't think you invented it. It's a regular staple here, with at least three different vegetables added..mushrooms, caulie, peas, carrots. Delicious !

I’ve been using fireball in my Christmas cake for a couple of years now ( liberally) it’s a no brainer!