What are you cooking or baking today?

Last winter I came across a recipe for a crust for apple Pie , that can also be used for savoury dishes …it’s now my number one ..top of the list ... go to pasty …and it can be made and frozen till needed
We are not Big fans of pastry dishes but I do make a few dishes in winter ( which is approaching at a rapid rate here in Australia ) No rain :cry::cry:
If any one would like the recipe I’ll look it up and post it …
 

PeppermintPatty said:
We make something called Boiled Bread Pudding. Its actually a bread that’s boiled on the stove
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Newfoundland Bread Pudding - Bonita's Kitchen
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I sometimes make a “light“ plum pudding for Christmas thats fresh breadcrumb based …with very few ingredients ~ No flour ……all white when you make it …after it’s steamed it’s a nice dark brown
this is it …it’s delicious with nice hot vanilla custard @PeppermintPatty

Im sure my old recipe says steam for 2 1/2 hours …I’ll check my very old tattered cook book latter

How to make a sago plum pudding
 
Kadee said:
Yum Yummy …and all that @PeppermintPatty …that looks delicious ..today we will be having the lintel soup I made yesterday ….it ended up with all sorts of veggies in including the left over broccoli 🥦 I bought for the stir fry….removed 2/3 from pot and gave it a whizz with Barmix …so it’s a nice texture smooth with a few bit of chicken from when I made the stock last week .

it’s delicious ,tried with our left over stir fry last night .

When we have what I call I light meal , I usually make a desert …so tonite it will be bread and butter pudding after our soup .

There are lots of recipes out there for bread and butter pudding, ….modern versions use lots of bread ….the ones I make more a baked custard with ….some bread ( I use fruit bread if I have any ) maybe I try to remember to take a photo of mine latter …I use a Ltr of milk 5 eggs and 4 slices of bread ( buttered ) and maybe spread with jam ( cut into inch squares ) sultanas ….brown sugar sprinkled on top of mix ..and nutmeg …

Where modern versions have bread completely covering the top of the pudding ..nah we like our old fashioned version more custard … ..
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I find it very interesting how recipes get swapped from around the world; each country tweaking it slightly to suite their preferences.
 

Yes Patty I was impressed it was delicious ,and in future I’ll keep a jar of the ready mix sauce in the fridge

This is what I used for sauce ….thst you can mix and keep in the fridge ….i like things that make my life easier :) :) :)
@PeppermintPatty

https://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/

Nigi recipies are down to earth simple …I like her site ~ if I want to look up something different… like this sauce
 
Lilac said:
Made butter chicken using Patak's sauce with chicken thighs along with naan bread & rice. I've been thinking about this since @Murrmurr was asking about what to do with the ones he had.
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A favorite dish my mom used to make is what she called Portuguese Chicken; lightly fried chicken arranged in her electric frying pan, each piece topped with a pat of butter, 1 or 2 rings of green and yellow bell peppers and onion, then sprinkled with finely chopped garlic and spices, and then drowned in tomato sauce. She'd bring that up to the boiling point, then immediately turn the heat way down and let it all simmer for about half an hour or so. When it was done, we poured the sauce over steamed rice.

So freaking yummy. And it would probly work ok with skinless chicken, but maybe I should skip the lightly fried part....maybe boil it for a little while instead.
 
Kadee said:
Yes Patty I was impressed it was delicious ,and in future I’ll keep a jar of the ready mix sauce in the fridge

This is what I used for sauce ….thst you can mix and keep in the fridge ….i like things that make my life easier :) :) :)
@PeppermintPatty

https://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/

Nigi recipies are down to earth simple …I like her site ~ if I want to look up something different… like this sauce
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Thanks Kadee. Where do you find oyster sauce?
Metric
  • ▢ 1/2 cup light soy sauce (Note 1)
  • ▢ 1/2 cup oyster sauce
  • ▢ 1/4 cup Chinese wine (or dry sherry) (Note 5)
  • ▢ 1/4 cup cornstarch / cornflour
  • ▢ 1 tbsp sugar
  • ▢ 2 tbsp sesame oil , toasted
  • ▢ 1 tsp ground white pepper (I sometimes use 1 tbsp, I like the spiciness!)
 
PeppermintPatty said:
Thanks Kadee. Where do you find oyster sauce?
Metric
  • ▢ 1/2 cup light soy sauce (Note 1)
  • ▢ 1/2 cup oyster sauce
  • ▢ 1/4 cup Chinese wine (or dry sherry) (Note 5)
  • ▢ 1/4 cup cornstarch / cornflour
  • ▢ 1 tbsp sugar
  • ▢ 2 tbsp sesame oil , toasted
  • ▢ 1 tsp ground white pepper (I sometimes use 1 tbsp, I like the spiciness!)
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In Woolworths and Drakes ( Foodland ) @PeppermintPatty

This is the one I bought ……we have quite a few Chinese shops who have it as well ( in Adelaide)

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Here’s the sago plum pudding I make

The book is what’s called Country woman’s association who (used to) print cookbooks for fundraising
All recipes were supplied by “home cooks” … @PeppermintPatty


Ive had it sooooo long :):):) it’s in pre metric days ….which changed in 1966 ..

IMG_9289.jpeg
 
Kadee said:
In Woolworths and Drakes ( Foodland ) @PeppermintPatty

This is the one I bought ……we have quite a few Chinese shops who have it as well ( in Adelaide)

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Thanks Kadee. I will check our foodland where we live and see if they have it. It’s the first time I’ve heard of it. I don’t like oysters so probably won’t like this either. I wonder if there’s a substitute for it. I’ll search through the sauces and see if I can find a substitute.
 
Here is the pastry I mentioned …up here ^^ it’s so nice for savoury or sweet dishes @Twostep think the secret Is using iced water ….and leaving it in the fridge for a time
When I make a savory pie …I still add a tablespoon of sugar ( not 2 as for sweet dishes ) it takes off that floury taste some flours still have after it’s cooked.

I’ve used margarine it’s ….Blah ..😕 .one of .the biggest ….. SECRETS ….. is the butter ..real butter …..

and if your worried about using that much ..just add meat to pie dish and only add pastry to the top of the pie 🥧

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PeppermintPatty said:
Thanks Kadee. I will check our foodland where we live and see if they have it. It’s the first time I’ve heard of it. I don’t like oysters so probably won’t like this either. I wonder if there’s a substitute for it. I’ll search through the sauces and see if I can find a substitute.
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I don’t like oysters either …the sauce doesn't smell like thise stinky slimy things…its got more of a malt smell
Im sure there would be a substitute for it…. Yep Mr Google should be able to tell ya …:):)
 
Jules said:
@PeppermintPatty I believe they have it in the international aisle of Walmart, if you have one. I know I’ve seen it in Canada, just can’t be certain where.
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It’s also kept in a “ international foods” isle in supermarkets here as well @Jules

@PeppermintPatty so you may have to be like me ~ and go searching in the supermarkets the first time you buy it ….actually it was bit frustrating trying to find “ toasted sesame oil “ ( as in recipe ) so I gave up and …just bought Sesame oil …..only to find very small print of the back of the bottle after I got home
“ made from 100% toasted sesame seeds “

.I usually skip that isle cause I wouldn’t have any Idea how some on the foods in that isle are used, it’s a bit of a eye opener when you look at some of the items / canned foods / dry items.

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Jules said:
@PeppermintPatty I believe they have it in the international aisle of Walmart, if you have one. I know I’ve seen it in Canada, just can’t be certain where.
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Kadee said:
It’s also kept in a “ international foods” isle in supermarkets here as well @Jules

@PeppermintPatty so you may have to be like me ~ and go searching in the supermarkets the first time you buy it ….actually it was bit frustrating trying to find “ toasted sesame oil “ ( as in recipe ) so I gave up and …just bought Sesame oil …..only to find very small print of the back of the bottle after I got home
“ made from 100% toasted sesame seeds “

.I usually skip that isle cause I wouldn’t have any Idea how some on the foods in that isle are used, it’s a bit of a eye opener when you look at some of the items / canned foods / dry items.

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Thanks guys. I’m going out today for a walk in town and shall look in Walmart and our grocery store. I like stir fry’s when I am up for making a nice sauce. They are really healthy meals.
 
Murrmurr said:
A favorite dish my mom used to make is what she called Portuguese Chicken; lightly fried chicken arranged in her electric frying pan, each piece topped with a pat of butter, 1 or 2 rings of green and yellow bell peppers and onion, then sprinkled with finely chopped garlic and spices, and then drowned in tomato sauce. She'd bring that up to the boiling point, then immediately turn the heat way down and let it all simmer for about half an hour or so. When it was done, we poured the sauce over steamed rice.

So freaking yummy. And it would probly work ok with skinless chicken, but maybe I should skip the lightly fried part....maybe boil it for a little while instead.
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It may work out better when pan frying it before sauteeing with vegetables. Sears the meat. Less transferring pots and meat for you.
 
Murrmurr said:
A favorite dish my mom used to make is what she called Portuguese Chicken; lightly fried chicken arranged in her electric frying pan, each piece topped with a pat of butter, 1 or 2 rings of green and yellow bell peppers and onion, then sprinkled with finely chopped garlic and spices, and then drowned in tomato sauce. She'd bring that up to the boiling point, then immediately turn the heat way down and let it all simmer for about half an hour or so. When it was done, we poured the sauce over steamed rice.

So freaking yummy. And it would probly work ok with skinless chicken, but maybe I should skip the lightly fried part....maybe boil it for a little while instead.
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That one sounds good, too.

You mentioned a while back about putting smoked chops in baked beans. I made that dish & hubby & I both liked it. I'll be doing that one again.
 
Twostep said:
It may work out better when pan frying it before sauteeing with vegetables. Sears the meat. Less transferring pots and meat for you.
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I don't think it will...not with chicken thighs. I know cooking basics; I was a single dad and cook for 3 kids. And my mom was a great cook, but back in the day, no one thought it was necessary to teach their sons to cook. I had to learn on the job.

I called her almost every evening for like a year. "I just bought a large meat; what do I do now?" 🤪
 
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