"The Stitchers Cook Book"

[Mabel Figworthy]

Hi Agi, I love cooking with chicken legs and have got quite a few recipes for casseroles etc, but although once they're in the oven you can just let them cook, they do usually take some chopping of veggies etc beforehand. If you'd like to try aome, though, send me a pm and I'll email you my recipe file.

One which needs little chopping and no preliminary cooking is the following (it needs only one bit of seeing to while it is in the oven):

ROAST CHICKEN LEGS WITH PEPPERS AND LIME
* Preheat oven to 200°.
* Put 4 chicken legs in a shallow roasting tin with 8-12 peeled shallots [or 3-4 red onions, each cut into 8 wedges], 4 quartered red and/or yellow peppers and 2 limes, each cut into 4 wedges. Drizzle over 2 tbsp oil and season with plenty of salt and black pepper. Roast for 10 mins on the top shelf.
* Take out of the oven, push 4 cloves garlic among the chicken, and drizzle with 2 tbsp honey mixed with 1tbsp dried thyme. Roast for a further 40 mins, until skin is crispy. Take out the chicken and vegetables and mix the juices well to make a sauce. Give each person a lime wedge to squeeze over their chicken and a roast garlic clove to squeeze over the veg.

[Mabel Figworthy]

This is a recipe for cup cakes which grew out of a recipe for madeleines to which I made some changes. They're great for last-minute baking -- like yesterday morning when I realised at 7.30 in the morning that I hadn't got anything to take to the Church Bring & Share lunch...

MABEL'S CUP CAKES (makes 12-18)
* Pre-heat oven to 220°.
* Beat 2 eggs with 2 sachets vanilla sugar plus enough sugar to make up 150g until light and fluffy.
* Add 125g melted butter and stir in.
* Sift in 150g plain flour and not quite ½ tsp baking soda.
* Add flavourings if desired: coffee extract, 2½ tsp cocoa, 75g roasted crushed hazelnuts.
* Spoon mixture into 12-18 paper cups.
* Bake for 9-12 mins. (Check after 9 mins by sticking in a tooth pick; if it comes out clean, they're done. If not, pop back for a minute at a time. Don't overcook or they'll go dry!)
* Another possible filling: grate 1 apple and mix with 1 tsp cinnamon. Spoon a little cake mixture in each of the paper cups, then put a teaspoonful of apple mixture in the middle, then cover with the remaining cake mixture.

[coffee_freak]

http://whyfiles.org/shorties/075butter_ ... _stick.gif

this is a stick of butter..usually 4 to a pack..
1 stick of butter = 1/4 pound
1 stick of butter = 1/2 cup
1 stick of butter = 8 tablespoons
1 stick of butter = 4 ounces
1 stick of butter = 113 grams

[Serinde]

Here is a chicken recipe which is nice enough for company. I dare say you could make this with any part of the chicken, just remember to skin the pieces.

Honey and Mustard Chicken

4 chicken breasts, boned (if possible) and skinned
In a bowl combine the following to make the sauce:
*1 Tablespoon of runny honey
*1 T whole grain mustard
*2 T chopped parsley
*2 T tomato puree
*3 T olive oil
*6 T (which is 4 oz) white wine or chicken stock
salt and pepper

Put your chicken in a lightly greased casserole dish. Pour the mixed sauce ingredients over the chicken. Do not cover. Bake at 190C/375F for 25-30 minutes.
Serve with wild rice and lovely broccoli (or whatever you fancy).
Quantities double very well. You might need to make extra sauce...

[Jilly]

My fav vegetable dish is just buy lots of different veg, I usually buy Onions, Mushrooms, courgettes, orange peppers, aubergine and anything else in season that fries well, put it all in a big pan and fry it until they are all tinged with brown, adding herbs to taste, I then add a large tin of chopped tomatoes with an optional splat of red wine, I cook rice and garlic bread to soak up all the juices, yummy!

[Mabel Figworthy]

In Holland our 'colonial background' is Indonesian rather than Indian, and this is dish is a long-standing favourite. Mind you, after so many decades of being cooked by Dutch people, I wonder whether anyone in Indonesia would still recognise it...

(By the way, sambal is a paste made from chilli peppers which comes in various different flavours and 'hotnesses', but if you can't get it just use any chilli pepper based sauce that you can get locally.)

NASI GORENG
* Cook 300g rice until done. Set aside.
* Mix 300g pork loin, diced, 1 tbsp sambal, 2 tbsp soy sauce, ½ tsp salt, 2 tsp dark brown sugar, ¼ tsp ground coriander, ½ tsp kurkuma and 2 tbsp ground ginger. Fry in a casserole in a little oil.
* Meanwhile fry 4-6 chopped rashers bacon until crisp. Set aside and in the remaining fat fry 2 finely chopped onions. Stir the bacon and onion into the pork mixture and add another 2 tbsp soy sauce.
* Add 2 sliced leeks and 2 finely chopped carrots and fry for another 5 mins. Stir in the boiled rice and fry gently for another 10 mins. Serve with cocktail onions and strips of omelette.

[Mabel Figworthy]

Oh, someone asked about vegetarian dishes. The first one isn't originally as it's got bacon in but you can easily leave it out in which case it is vegetarian , the others were vegetarian from the start:

POTATO BROCCOLI PIE
Ø Preheat oven to 180°.
Ø Cut 750g potatoes into dice and boil in stock for about 5 mins. Divide 1 large broccoli into rosettes. Add to the potatoes and boil for a further 3 mins. Drain and set aside.
Ø Fry 10 chopped rashers of bacon until crisp. Remove and set aside. Add oil if necessary and fry 3 finely sliced onions until caramelised.
Ø Grease an ovenproof dish and put in half the potato-broccoli mixture, top with half the bacon and onion, and 50g soft goats’ cheese or grated cheddar. Add another layer of potato-broccoli and bacon-onion.
Ø Beat 4 eggs with 200ml single cream. Season well and pour over the pie. Top with a further 75g goats’ cheese or cheddar and bake for 35-40 mins until set and golden.

VEGETABLE AND GOATS’ CHEESE FLAN (serves 4 as a main course, 8 for lunch)
Ø Preheat grill to highest setting. Cut 2 red peppers into “cheeks” and grill, skin-side up, for 10 mins. Put into a bowl, cover with clingfilm and leave for 10 mins.
Ø Cut 2 red onions into very thin wedges, finely chop 1 clove garlic and slice 20 black olives.
Ø Preheat oven to 175°.
Ø Beat 3 eggs until foaming, and sieve in 125g flour and salt and pepper to taste. Gradually whisk in 250ml milk to make a batter.
Ø Grease a 24cm flan dish, and pour in a thin layer of batter. Put into the oven for 10 mins.
Ø Uncover the peppers, take off skin and cut into strips; crumble 125g soft goats’ cheese.
Ø Fry the onion and garlic for about 10 mins until well-browned. Add the olives, peppers, 1 tbsp mixed herbs and either 2 cups frozen green beans or ½ broccoli in small rosettes or 1-2 sliced leeks. A couple of handfuls of spinach may be added if desired. Season well and warm through over a moderate heat for about 3 mins, then take off the heat.
Ø Spread the vegetable mixture over the flan bottom and top with the goats’ cheese. Pour over the remaining batter and bake for 40-45 mins.
Ø Variation: add fried strips of bacon, or use 4 peppers, 2 red onions, olives, 6-8 browned sausages cut into chunks, cover with batter then top with 100g grated mature cheddar.

GREEN VEGETABLE CURRY
Ø In a casserole fry 1 chopped onion for 3 mins. Sprinkle over 2 level tbsp curry powder and fry for a further 1 min. Add 1 finely sliced courgette and 1 sliced leek and fry for a further 3 mins.
Ø Pour in 400ml coconut milk and bring to the boil. Add 1 cup frozen green beans, part cover and simmer for 10 mins. Season to taste with salt and some cayenne pepper. Serve with rice or noodles. (Cooked chicken or fish can be added if desired.)

[Serinde]

Lemon Curd

4 lemons: juiced and you can include the rind, cut into big strips to be fished out later. No pith (the white stuff with the rind: bitter!)
4 eggs, beaten
4 oz (110g) butter
1 lb (450g) sugar (this is a preserve, ladies; don't faint)
Jars (sterilised by putting in hot oven) and either lids or waxed circles and jam pot covers (how many? About 4, but it's up to you. Smaller amounts keep better.) Lemon Curd traditionally goes in small, pretty pots.

Combine all ingredients in a double boiler. Cook, stirring all the time, until the curd thickens. Retrieve the strips of rind and throw them out. Pot up curd in sterilised jars, putting on the lids while curd is hot.
Once curd has cooled, store in either a very cool pantry, or a fridge. Eat within 6 weeks. (As if you'll have any after that time!). Use in lemon meringue tarts, spread on fresh bread, as a filling in sponge cakes... Yum!
Don't have a double boiler? Rig up two pans: the bottom one with simmering water in just almost to the bottom of another pot on top. Easy.

[Mabel Figworthy]

Utterly Unauthentic Kedgeree

Kedgeree is an Anglo-Indian dish, made with boiled rice, smoked fish and onion (and popular with the Victorians as a breakfast dish, would you believe it ). Over the years things have been added to it, and some years ago I found an alternative recipe, to which I have in turn added twists of my own, so an original Anglo-Indian Colonel would undoubtedly frown and tut-tut, but it's still an easy and tasty dish, which is even better as left-overs!

SMOKED SALMON KEDGEREE
* Poach some undyed smoked haddock in 300ml fish stock for 10 mins and flake the flesh. Keep the stock. Melt 50g butter, add 1 finely chopped onion, cover and leave on a low heat for 20-25 mins. Turn up the heat and fry for a further 5 mins. Add 1 tbsp medium curry powder, fry for 1 min, then add 250g basmati rice and coat with the butter.
* Pour in the fish stock, bring to the boil, stir (adding some cloves and/or cardamom if you like), cover, and simmer for 25 mins. Fluff up the rice with a fork and stir in 3 tbsp full-fat milk or cream, then gently fold in 120-150g smoked salmon, cut into small bits, 1 tbsp lemon juice and 1 tsp parsley. Cover for a further 5 mins to allow the salmon to warm through, then fold in 2 hardboiled eggs, quartered. Serve with lemon wedges.
* Alternatively, instead of the haddock use smoked mackerel (oily fish, very healthy ). Unlike smoked haddock this is ready to eat, so simply flake it and add with the salmon.

Edit:
Don't get terribly expensive smoked salmon for this: Sainsbury's -- and other supermarkets as well, no doubt -- sells packets of smoked salmon offcuts, and as the salmon is going to be added in slivers anyway, it saves both money and work

[coffee_freak]

Diabetic Friendly Banana Muffins

I made mine a bit different..didn't have walnuts so I omitted.
and I did have semi-sweet chocolate chunks..
didn't want to give him too much so I put three on top..not stirred in the batter.
The diabetic website shows a few recipes where flour and this chocolate is ok so..hope I did right..lol

on to the recipe.

6 ripe bananas
2 packets of splenda or suger substitute
1 tsp. vanilla extract
2 tbs. vegetable oil
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts
plus 12 whole walnuts for garnish
cinnamon for garnish

preheat oven 350 degrees F.
In medium bowl mash bananas the add sugar sub. , vanilla, and oil.

in another bowl, combine flour, baking soda , baking powder and salt.
Add banana mixture and stir till combined but don't over mix or muffins will be tough.
Fold in chopped walnuts.

Spoon into a greased miffin tin. Sprinkle tops with cinnamon.
Add one whole walnut on top of each muffin.
Bake 20-30 min. or until tops are golden brown.

makes 12

[agi]

My mother's walnut cupcakes

Ingredients for the dough:

600 gramms of flour
250 gramms of margarin or butter
100 gramms of lard *
3 egg yolks
5 spoonfuls of water (or a few more if needed)
half a packet baking powder **
NO sugar***


*Usually I skip lard because I have none at home, so I increase the amount of margarin instead - but my mum sweared it is not as good as with lard!

**baking powder comes in 12 gram packets, it says one packet is enough for 500 grams of flour. This recipe doesn't need a whole packet because we do not want he pastry to be too high!

*** Mum said this is especially good because the pastry is not sweet at all, and the filling is very sweet, she liked the "contrast". I prefer making the dough with a little icing sugar, about 4-5 spoonfuls.

For the filling:

300 gramms of icing sugar
300 gramms of ground walnuts*
5 egg whites
the juice of half a lemon
a spoonful of rum or aroma

*I have tried it with hazelnuts and almonds as well - they are also very good!

You simply mix the ingredients of the dough, then make small balls and press them into the forms. Then whip egg white with sugar and lemon juice, and when it is hard, carefully add the walnut and the rum. Put one spoonful into each "basket".

Bake in preheated oven, on 160 degrees Celsius - it doesn't need too much time, be careful not to make it brown! Finally, sprinkle with icing sugar.
And pocket the praises.

[mags]

I have seen this called Apple Amber – I call it Apple Meringue

2 or 3 cooking apples
a little water
granulated sugar to taste

2 or 3 eggs
2 oz caster sugar per egg


Peel, core and chop apples, in a saucepan cook with a little water, adding sugar to taste. Do not make it too runny.

Separate eggs
Stir yolks into cooked apples
Whisk egg whites, preferably with an electric mixer until stiff, then add caster sugar gradually, whisking all the time.
Pour apple mixture into a dish.
Pile on the meringue on top, taking care to seal the meringue to the sides of the dish. Bake in a coolish oven, say 120 deg C for about an hour. The top should be crispy but the inside of the meringue will be soft.

Serve either cold or, even better warm. With cream.

I find meringues are better cooked in an ordinary oven. A fan oven cooks them too quickly. I often add some frozen raspberries or blueberries when cooking the apple. I like to do this recipe in a deep dish so you get a deep meringue.

[redrose]

Hi everyone, I was wondering if all you good cooks had a recipe for using Lamb Shanks. Am having a lunch on Saturday and instead of the same meal for everyone, I wanted to do a few different recipes and just plonk them on the table for them to help themselves. Thank you

[Mabel Figworthy]

Hi redrose, the following recipe originally used lamb shanks instead of shoulder, so just substitute two lamb shanks per person and you should be fine. It's quite strong tasting though, so may not go down too well with younger children.

Lamb Stifado
* Preheat oven to 190°.
* Season 500-600g diced lamb shoulder with plenty of coarse black pepper and ½ tsp salt, then brown in 2 tbsp oil and 25g butter in a casserole and set aside.
* In the remaining fat fry 2 large chopped onions and 1 chopped clove garlic for 5 mins, then add a mixture of 75ml balsamic vinegar, 300ml red wine, 2 tbsp caster sugar, 2 tbsp tomato puree, 1 tin chopped tomatoes, 2 cinnamon stickes, 3 bay leaves and ½tsp ground cloves. Stir, then add 350g shallots (halved if necessary), the lamb, some more black pepper and 1 level tsp salt. Bring to a simmer, cover, and cook in the oven for 1½ hrs.

[Serinde]

This is my 3000th post treat to you all:
Crunchy Gingerbread Men

12 oz plain flour
2 tps ground ginger
1 tsp bicarbonate of soda
4 oz butter
6 oz demerara sugar
4T (1/4 cup) golden syrup
1 egg, beaten

Sift dry ingredients and rub in the butter. Stir in sugar and then beat in syrup and egg. Knead until smooth.
Divide mixture in half, and use one half at a time. Roll out on a lightly floured surface to a medium cookie thickness -- 1/4"? -- and use whatever cutters you have to cut out the biscuits. Place on greased baking sheet. Sprinkle with more demerara sugar and decorate
Bake at 375F/190C for about 12 minutes. Cool slightly before transferring to wire rack. Store in air-tight containers.

Serinde says that she always uses cinnamon imperials for her gingerbread people's eyes and buttons, the one of two things imported from the US as there is no UK replacement. Have been known to make gingerbread dinosaurs, halloween treats, easter bunnies...

[Slinky]

Parma Ham with Courgettes and Pasta

(for 4)

1 onion, chopped
generous slug of olive oil
2 large courgettes, thinly sliced
2 packets Parma ham (about 12 slices), shredded
1 large tub creme fraiche, light or regular
200g button mushrooms, halved if large
50g Parmesan, grated
Pasta (farfalle, conchiglie, penne, whatever shapes you have) - 300g

Put pan of water on to boil for pasta. When boiling, add pasta and cook to pack instructions.
Meanwhile, fry the onion in the oil for 5 mins.
Add the courgettes and mushrooms. Fry until all softened.
Reduce the heat, add Parma ham, Parmesan and creme fraiche.

Drain cooked pasta, add creme fraiche sauce to pasta. Stir well. Serve with basil to garnish, and pass extra grated Parmesan around.

Slinky XX

[redrose]

Hello all,I hope someone can advise me. MY son has moved into a new place and it has a big chestnut tree growing. Can anyone help with a few clues on how do you know when they are ready for picking, how to cook and anything else that relates to this. Thank you

[Serinde]

First, make sure it is a sweet chestnut tree (Castanea) not a horse chestnut (Aesculus). There are lots of suggestions for recipes if you google 'cooking chestnuts'. Around here, we just wait until they fall from the tree... (fighting off small boys and large squirrels), then you peel off the outer casings. Generally, chestnuts these days are roasted, but the French glacé them (of course they do), and you can even grind them for flour.

[Jilly]

As long as they are not Horse Chestnuts, (conkers) this may be helpful
http://www.recipes4us.co.uk/Specials%20 ... ecipes.htm" target="_blank" target="_blank

Edit- Sorry Serinde, I did not see your post

[Jilly]

This may help
http://en.wikipedia.org/wiki/Aesculus" target="_blank" target="_blank
http://en.wikipedia.org/wiki/Sweet_Chestnut" target="_blank" target="_blank
I hope you can find out from these which one you have, scan a leaf into the computer for us to see