Not your normal British trifle.
I think this originated from a Delia Smith recipe but its been passed around so much by word of mouth that it probably doesn't resemble the original recipe in any way. Its a great recipe to personalise to your own taste, prefer more or less base not a problem; more chocolate, fine; whatever suits you and yours. I've never written this down before and usually just go by taste and texture but a girl at work has asked for the recipe so I'm having a go at putting it on paper, although I never usually measure the ingredients so please forgive if I cock it up :) Like I say, do it your own way.
This is the most fantastic potato salad recipe I've ever found. My family rave about it (husband won't let me buy it anymore as says it's not a patch on this) and it always gets requested at bbqs and parties. I haven't altered it in any way as it's so wonderful as it is. I'd love to claim it as my own but it's not...I got the recipe from "An American Place" by Larry Forgione. It's a great book and with my love of American food I use it over and over.
It's very important that the potatoes are still hot when they are tossed with the herbs and dressing inorder to absorb the other flavors and have a nice creamy texture.
This came from blitzing the remainders of a mushroom, leek, potato and blue cheese vegetable dish. I cooked it in a slow cooker but I'm sure it could be sucessfully adapted to be cooked on the hob. This makes a rather thick soup, add more stock after liquidising if you want it thinner.
The following day - This was a great creamy consistency for soup as soon as it was cooked, however I've just cooled it overnight and reheated it and I have to say that the consistency is too thick for soup (however would make a great mushroom and blue cheese sauce for steak) so if you intend to chill it in my opinion you will need to reduce it with some more chicken stock.
I took this recipe from Good Food Cakes, Bakes and Chocolate. They are very rich and never stay in my house for long. They will keep for up to a week wrapped in foil. Cooking time is actually chilling time.
Taken from March 2009 Good Food Magazine. I made these today and don't want to lose the recipe hence posting here. I used dried cherries instead of the glace cherries just because we prefer them. The raw dough can be frozen, if cooking from frozen add a few minutes to the cooking time.
I am posting this recipe in memory of my dear friend, Dot, who died in 2008. Dot was a wonderful lady and matriarch of a large and fascinating family. She was also an avid and excellent cook. It didn't matter when you arrived at Dot's home, there was always some freshly made goodie for you to sample. These puffs were just one of her offerings. The yield is a guess, as I forgot to write down what she said. Love you, Dot, and miss you!
This came to me in an email from Cooking Light and it looks like a fun adventure, especially the spaetzle making! Sounds like excellent comfort food for the fall so I am putting it here for safekeeping.
Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.
This is for lentil lovers. When I saw the RSC#9 ingredients, I knew I had to come up with a recipe for lentil soup or dahl. This is a bit of both -- a thick-ish lentil soup or a watery dahl. It is very quick and easy to make, and very warming on a wintry day. Use vegetable stock to make it a completely vegetarian dish.------
This has been a family favourite for more than 20 years. Lucky it's fast and very easy to make. Serve over mashed potatoes, wide egg noodles or rice so you don't waste any of the sauce. Please use good quality beef. In Australia, I use rump steak. The cooking time isn't long enough for cheap meat to become tender.
Why buy ice cream topping when it is so quick and easy to make your own? I almost always have a spare 10 minutes and these ingredients on hand. This is suitable for children because bringing the mixture to the boil burns off the alcohol in the sherry.
Most of us make a lot of chicken dishes. This one is quick and easy, and full of flavor. It has been created for a Ready, Set, Cook contest. It uses seven RSC ingredients (two more than required), so you can omit the mushrooms if you are a non-mushroom lover. The timing is a little hard to calculate. Not counting the marinating (which I did overnight once and 8 hours for another time), I found that I could make all of the rest of the recipe within 50 minutes. But I was busy for a lot of the time.
I adapted this easy-to-make granola from the first Harrowsmith cookbook (I made a big reduction in butter and it still works). Because we have a houseful of people, I usually double the amounts shown here. If you feed a crowd, too, make sure you have a large enough pan. My ceramic roasting pan—which is 11" x 14"—holds a double recipe comfortably.
UPDATE: At an exchange student's request, we are now adding cinnamon. Good addition. The recipe has been revised accordingly.