Tried and true favourite recipes

[blackcat20]

My sourdough waffles:
Ingredients

• 1/2 cup butter
• 1 cup milk
• 1 cup sourdough starter
• 1 tsp salt
• 1 tbsp brown sugar
• 1 1/2 cups flour
• 2 eggs
• 1/4 tsp baking soda

Instructions

1. Place the butter and milk in a large microwaveable bowl.
2. Microwave on high for 1 minute.
3. Take out and stir until butter is melted. You may need to put it back in the microwave for 15-20 seconds.
4. Then stir in the sourdough starter, salt, brown sugar, and flour.
5. Cover and allow to rest at room temperature for 8-14 hours
6. In the morning add the eggs and baking soda.
7. Heat your waffle iron and cook according to your machines instructions!

 

[love_the_life]

My sourdough waffles:
Ingredients

• 1/2 cup butter
• 1 cup milk
• 1 cup sourdough starter
• 1 tsp salt
• 1 tbsp brown sugar
• 1 1/2 cups flour
• 2 eggs
• 1/4 tsp baking soda

Instructions

1. Place the butter and milk in a large microwaveable bowl.
2. Microwave on high for 1 minute.
3. Take out and stir until butter is melted. You may need to put it back in the microwave for 15-20 seconds.
4. Then stir in the sourdough starter, salt, brown sugar, and flour.
5. Cover and allow to rest at room temperature for 8-14 hours
6. In the morning add the eggs and baking soda.
7. Heat your waffle iron and cook according to your machines instructions!

View attachment 109416

They look wonderful. Yum.

 

[Bindibuys]

BB's Summer Soup.

 

[ALH]

Was expecting an antarctic vortex to hit so made a chunky pea and ham soup in the slow cooker. First time I cooked with a ham hock, easy and very nice with crusty bread.

I can't stand celery so excluded that and added carrots.

Slow-cooker pea and ham soup

I adore pea and ham soup. I usually freeze ham bones until I can make up big batches in the slow cooker(s) for work lunches during winter

 

[VPS]

BB's Summer Soup.

View attachment 113052

and the recipe?

 

[Bindibuys]

Chilled Tomato & Prawn Soup

1kg tomatoes, peeled and chopped

1 tblspn sugar

1 onion chopped

Juice of 1 lemon

2 tsp granted lemon rind

6 chicken stock cubes – I use only 3

1 tsp cracked pepper – or to taste.

2 cups cold water

500gm small prawns peeled. (I use larger prawns and cut them to bite size)

Place all ingredients in blender (except the prawns) until smooth.

Chill, stir the prawns though soup before serving with crusty bread roll.

 

[ALH]

Recipe was originally for Bugs in Plum Chilli Sauce “borrowed” from Nick James - Seabreeze Inn, Ashdon House - Townsville (back in the early 80’s)

We dined here every Sunday night after we closed the Hotel (Buchanan’s Hotel) after the afternoon session, and had our “date night”.

Recipe:
Peeled & deveined kings prawns
Tossed in flour, egg, then a mix of breadcrumbs & desiccated coconut, pinch of curry power, salt & pepper

Deep fry the prawns (or bugs)!

Sauce: Small tin or jar of Plum Jam, Brandy, Tabasco Sauce - bring to a simmer and thicken with a mixture of 1 tsp of arrowroot & 4 tblsp of water.

Serve on a bed of vermicelli.

This recipe stuns our guests at least 1/2 dozen times a year!

....and when family visit, we have to perform, and do up enough prawns for around a dozen prawns pp.

Hence, getting the grandies to do all the hard work. LOL

 

[ellen10]

Yum looks good! Thanks for sharing.

 

[ALH]

Yum looks good! Thanks for sharing.

Perhaps I should have taken a photo of the finished product. Oops!

 

[Denali]

Or rent the kids out as mini chefs! That looks really good

 

[Dr Bob]

Great plum chilli sauce recipe. Will have to try that.
Can't understand the hype on bugs. Whenever we caught them as kids my gran would crack them & put them in the crab pots. Great bait & always improved the catch. One bug to four muddies, no comparison in flavour.

 

[ellen10]

Perhaps I should have taken a photo of the finished product. Oops!

I love anything with prawns. Adding the coconut sounds like a good tip. Yes a finished product photo would be good.

 

[mmchow]

Chinese New Year is just around the corner so decided to make some walnut cookies. They are bite size and is quite addictive.

200g flour
50g milk powder
1tsp each baking powder and baking soda
120g icing sugar
150g butter
60g vegetable shortening
2 egg yolk + additional yolk for eggwash
180g chopped lightly toasted walnut

Cream butter and shorting until pale and creamy. Add dry ingredient (flour,milk powder, baking powder and soda, and icing sugar) one spoonful at a time. Add egg yolks, mix and then add walnut. Roll out 1/2 tbsp of the mixture and flatten a little. Brush the top with a little egg yolk and bake for 15mins @ 170C.


And the end product:

 

[ALH]

Great plum chilli sauce recipe. Will have to try that.
Can't understand the hype on bugs. Whenever we caught them as kids my gran would crack them & put them in the crab pots. Great bait & always improved the catch. One bug to four muddies, no comparison in flavour.

I adore bugs. L’ escargotier in Townsville used to do Bugs in a Garlic cream sauce. To die for.

 

[Deleted member]

Great plum chilli sauce recipe. Will have to try that.
Can't understand the hype on bugs. Whenever we caught them as kids my gran would crack them & put them in the crab pots. Great bait & always improved the catch. One bug to four muddies, no comparison in flavour.

Arguably (bugs) better flavour than crayfish. That said, both are getting beyond the pale when it comes to price.

 

[Steady]

Please excuse me if I have posted this previously

Hot Cross Buns

1000g flour
10g improver
20g salt
20g yeast
60g sugar
60g butter
250g sultanas
250g currants
20g mixed spice from supermarket
~600ml water as a guide

Method
Make and knead as for bread - 10 to 15 min mixing,
then add soffened butter and spice and mix in well (2 mins approx)
Add fruit and mix until just mixed in. Bulk prove 20 mins, then wheigh off at 100g ea and make round and tray up. Prove up again for the second time. Make the cross mixture from
1/4 cup flour and 1/4 cup corn flour with enough water to make it pipeable, pipe on just before you put it into the oven, bake 18mins to 20
at 220 Oc 230 Oc

Brush on a sugar surup straight out of the oven

 

[Milboo]

Yum! I tend to make a batch most years so have parked this recipe.

My twist on them is I add slivered almonds to the tray before putting the shaped buns in for 2nd proving.

I tend to use one of these spice mixes:
- Hot Cross Bun Spice - Gewürzhaus
- one from Herbie’s Spices which has rose petal and cardamom amongst the usual bun spices.

 

[ellen10]

Wow Steady, that is very impressive looking buns!

 

[ALH]

Steady, I can think of a certain Bar & Grill that would welcome those buns for breakfast this Easter

 

[Steady]

Steady, I can think of a certain Bar & Grill that would welcome those buns for breakfast this Easter

I’m glad the recipe will be used by others