Whiff's recipes

Thanks C21, will give it a try this afternoon.

I love sharing recipes and learning new ones. But I do them my way.
Forgot to say the librarians loved the black forest gateau. When our group finished at 3 head librarian told me they all had a slice and some had 2. I said it would keep in the fridge for a day or 2 he said it will be gone before they close. Because of the depth it would cut into 12 pieces.

My late husband hate that term . My husband loved my cooking especially cakes and pastry . I will post my daughter's nut roast tomorrow. Incase you are vegetarian or have any veggies over Christmas. Much better than anything you can buy and it's lovely hot or cold.

Don't forget to post your own recipes.

I made 15 lb of lemon marmalade it takes me 2 days but it's made my way. So nothing like shop brought and it's not sweet.

Thank you all for your kind words.

My daughter's nut roast.

1 tablespoon oil
1 chopped onion
1 diced red pepper (or what colour you have .)
2 gloves garlic (or squirt out of a tube)
200g mixed nuts pecans ,walnuts,+cashews ( or what you like )
50g ground almonds
75g chestnut puree
50g soft breadcrumbs ( or bread soaked in water and squeezed out)
2 eggs
100ml milk( whatever you use)
100g cooked chopped spinach( or frozen defrosted)
Salt + pepper
125g blue cheese crumbled( whatever sort you like but if you don't like blue cheese use white stilton crumbled)

Oven 200°c lined 1lb loaf tin
Fry onion,pepper,and garlic until soft not coloured.

In bowl mix onion mix and rest of the ingredients BUT not the cheese.

Put half the mix into tin flatten

Sprinkle in the cheese then add rest of the mix.

Smooth the top.

Bake 40-45 mins

My daughter always makes and cooks it Christmas eve and covers with foil and reheats it for 30 mins Christmas day.

The things in brackets are my version.

Should have said tastes good hot or cold.
This is my recipe for
Dauphinoise potatoes. ( I can't make it anymore as I can't slice the potato but thought someone might like it)

2lb pots I found maris piper best. But use what you want.
300ml double cream
300ml milk ( use what sort you use . I used empty cream tub to measure the milk. )
I garlic crushed clove or squirt out of tube of garlic which is what I did.
Salt + pepper

Oven 200°c .
Grease a 1.5l dish

Slice pots thinly put into saucepan with rest of ingredients bring to boil and simmer 10 mins . May take less you just need them tender.

Stir every few mins so nothing sticks to the bottom.
Soon into dish you can try and make it pretty but I never bothered

I would put it on a tray lined with non stick paper incase it bubbles over.

Cook 30 mins until golden brown .If any left will keep over night in fridge covered with cling film.

This can be prepared day before use . Once cold cover with cling film put in fridge and bake next day.

I made your cheese rocks yesterday Whiff and they were delicious. Have already passed your recipe on to a grateful neighbour.

Thank you for the advice about Quorn Redhead, I’ve been following the advice on the packet which says it only needs 10 minutes cooking in the sauce.

teabagwoman glad you liked them . I meant to say when I use Quorn or chicken breast I always stew it for 90mins. Quorn sausages only take 20 mins in 200° I always put non stick paper in small roasting tin pour little oil in and roll each sausage in the oil. That way they brown all over. And like I said cut each one into 8 then into my stew.

Double bake biscuits in the oven on very low heat so they don’t colour turn the oven off and just leave them to cool a bit.

This is another quick and healthy fish recipe. Please forgive any typos but I’m typing one handed while holding a heat pack on my arthritic knee.

Mackerel in mustard sauce - serves 1.
125g tin of mackerel
75 ml water
1/4 tsp veg stock powder
1/2 tsp mustard powder
Scant teaspoon Dijon mustard
1.5 tbs yogurt.

Mix everything but the mackerel and yogurt together in a small pan and heat stirring until you have a smooth sauce. Add the mackerel and heat through. Take off the heat and add the yogurt. Serve immediately.

I’ve also used Philadelphia Light instead of the yogurt in which case it can be left on a low hob to keep warm.

Gingerbread rocks /biscuits

350g P flour
2teaspoons ginger ( I use heaped but use level if you don't want them to spicy)
1 level teaspoon bicarbonate of soda
100g spread or butter
175g soft brown sugar
1 medium egg
4 tablespoon (60ml my scales weight ml so I use my scales) golden syrup

Oven 160°fan

Line 2 trays with non stick paper

Rub fat into the flour,ginger and bicarb.

Add egg and syrup mix well.

Knead roll out to 8mm cut into shapes .
Bake 14-16 mins

I can't do it that way so I put everything into the bowl together and use an electric mixer . It kicks everywhere but it does mix together.

I then use a dessertspoon and put lumps of dough onto trays hence the rocks.

Bake 14-16 mins.

Gingerbread
350g SR flour
3 heaped teaspoon ginger ( use level is you don't want it to spicy)
1 and half level teaspoon bicarbonate of soda
175g light brown sugar
175g spread or butter
150g golden syrup
6 tablespoons milk ( whatever sort you use)
2 medium eggs

Oven 150° fan. I use a square 10" x 2" deep tin lined.

I put the syrup,spread and sugar into a bowl and microwave for 30 secs its only to melt the spread .

Add rest of the ingredients and using an electric mixer mix well.

Pour into the tin. Because it's a batter don't use an loose bottomed tin.

Bake 40-45 mins.

LucyAnna, made your banana muffins yesterday with my eight-year-old granddaughter (well, she did all the work actually). They're delicious!

Mizuna

*LucyAnna*, made your banana muffins yesterday with my eight-year-old granddaughter (well, she did all the work actually). They're delicious!

Yes, they’re always popular with my GC - added choc chips last time, as found some in the cupboard. If I’m making them more for adults, I sometimes add chopped walnuts too.

Not everyone likes a spicy cake so here's a cake that is always a hit with everyone who has had it. It's an old recipe.

Apple/blueberry cake
8oz SR flour
4oz soft brown sugar
4oz spread
Large peeled and chopped apple or 2 medium ones or 9oz blueberries.
2 medium eggs
1 tablespoon of honey or as I do a good couple of squirts ( I use golden syrup if I make it for my craft group as one of our group is allergic to honey)

Oven 170° fan lined 2lb loaf tin

Put all the ingredients into a bowl apart from fruit mix well using an electric mixer.

Stir in fruit put into tin.

Bake 45 mins . If browning to quickly cover with foil.

If I want to make it in my square 10" tin. Oven 160° fan

I use

12oz SR flour
6oz soft brown sugar
6oz spread
3 medium eggs
2 tablespoon honey or golden syrup

I use same quantity of apple or blueberries to start with and see if there is enough. If not I add bit extra.

Bake 50-60 mins.

Ooh yes, we'll add nuts next time she visits! I don't have muffin tins, so they were fairly random shapes in their paper cases, all jostling for position on the baking tray. I think I'll buy some proper tins for next time.

LucyAnna I have put your banana muffin recipe into my recipe book and going to see if I can master muffins . Fingers crossed I can finally have something that doesn't come out like rubber balls.

I made muffins in the air fryer last time and they were ok - not quite as good as when cooked in the oven, but it was a lot cheaper, as I have a gas oven. I like the nut roast recipe, but trying to avoid using the oven now - too expensive! 🙁

LucyAnna you could probably make the nut roast in an air fryer. I am sure someone here is an expert at using one.

I find using an oven and my induction hob is easy for me. Had to give my slow cooker away as I hadn't used it for couple of years as it was 3.5l and to heavy for me use. I know you can get liners for it but I couldn't lift it out of the cupboard. Because of my neurological condition my arms and legs can stiffen at the slightest unexpected noise or even expected hence all my broken crockery and why I don't use a drinking glass any more .

Also had to adapt how I cook everything my way . My hands shake all the time so everything I make is pared down to least amount of steps and use only I bowl if I can get away with it.

Keep your recipes coming as I love learning new ones .

Any one got a recipe for malt loaf that's easy?

My Air fryer is quite small, but I might try a nut roast in it - could make two smaller ones I guess. I’ve made scones, small cakes and biscuits in it.

Your gingerbread rocks are going on my list to try in January when I host our discussion group Whiff. I have poor eyesight so find weighing liquids much easier than using a jug. I was told that, for baking purposes a ml weighs the same as a gram and it’s worked for me.

Love your recipes Whiff.
Last night I made the Dauphinoise Potatoes, big hit with DH, and enough left overs for today.
Have you tried a Mandolin for slicing potatoes? I had sliced all mine, when I suddenly remembered mine in the cupboard.

Auntieflo glad you like the pots. I am on blood thinners for my heart and the slightest cut bleeds like Billy o. Used a mandolin when I was training many many moons ago one of my class mates took for the tip of one finger.
Remember a Keith ( can't think how to spelt his surname started with a F )program he was with Rick Stein and Rick was saying you have to be very careful using a mandolin and then he cut himself on it.

Whiff

Auntieflo glad you like the pots. I am on blood thinners for my heart and the slightest cut bleeds like Billy o. Used a mandolin when I was training many many moons ago one of my class mates took for the tip of one finger.
Remember a Keith ( can't think how to spelt his surname started with a F )program he was with Rick Stein and Rick was saying you have to be very careful using a mandolin and then he cut himself on it.

Keith Floyd

Keith Floyd one of my favourite chefs I still use his cook books.

Thank you dogsmother I loved his programmes. He lead the way to all other cooks doing it outside ,in people's homes and in far away places.

Just made 2 mixes of my gingerbread rocks for my sit fit class tomorrow as it's our last one before Christmas and we don't give Christmas cards . Our instructor is bringing mince pies.

Mine are rough and ready. Only time they look good is when my grandson does them as he can roll out and cut out shapes.

Gingerbread rocks went down well at my sit fit class. People kept asking me if I made them.

Xmas pie for left overs.

In a dish whatever size for the amount of people you need to cook for.

Put in left over turkey or whatever meat you used.
Any left over veg from Christmas lunch ,stuffing, sausages ,bacon rolls , roast potatoes cut up or whatever potato you used. Cover with left over gravy if you have any. If not make fresh pour over and give a good mix . Needs to be quite moist as the cold meat etc will soak up gravy.

If using cold gravy cover with ready rolled puff pastry . If the gravy is hot let the filling get cold before topping with the pastry.

Oven 200° cook 30-40 mins

This will work well if you have have a vegetarian Christmas lunch use left over nut roast plus veg , vegetarian gravy etc.