Tried and true favourite recipes

The Frequent Flyer Concierge team takes the hard work out of finding reward seat availability. Using their expert knowledge and specialised tools, they'll help you book a great trip that maximises the value for your points.

AFF Supporters can remove this and all advertisements

Thanks for posting. Recipe is full of ingredients I love, so looking forward to trying it this weekend.

Like wise, as we have a big aubergine in fridge waiting for something like this!
 
Last edited:
My latest favourite high protein snack! Chicken meatballs.

500g chicken or turkey mince
1/2 cup panko breadcrumbs (I have substituted for almond meal when I'm keto-ing, still very tasty)
1/2 cup shredded parmesan
1 egg
Chopped herbs from the garden (I've done chives, parsley and marjoram depending on what is growing the best)
Splash olive oil
Some amount of spices! I use onion powder, garlic powder, black pepper, cayenne depending on my mood.

Mix together, shape into little balls (I go large grape to small apricot size). Bake for 25ish mins at 200ish degrees.

Yummy as plain snack with mayo and chili sauce. But I also add them to tom yum or laksa soups, or add to zoodle alfredo, into a salad for lunch etc etc etc.

I'm not good at exact measurements or timings, sorry ;)
 
A super easy, always a fav, never any left over slow cooker beef recipe for todays dinner... but wait... disaster... my slow cooker wouldnt stay on low/program, it kept shutting off and beeping.

But thankfully I had a spare/in the box slow cooker (because I thought the machine was doing weird things/thought it was about to kack itself) and dinner is saved!

If you have a slow cooker - please try this recipe. I acutally put my machine on low for 10hrs because I use the cheapest chuck beef I can buy.


View attachment 189928
We have made this several times. Once in slow cooker and once in pressure cooker. Delicious!
 
There was a recipe for chicken meatballs in last Tuesdays Good Food lift out, sounds delish and we'll try it next week.

 
Today's lesson for my budding boy chef: Deep dish pizza.

My usual thin&crispy one is currently impossible, as he has braces. I love hiding mushrooms in there, he never notices them!

IMG_6391.JPGIMG_6392.JPG

Also made a batch of double chocolate muffins and a creamy winter vegetable soup with pumpkin/sweet potato and carrot. Straight into the freezer.

Currently simmering a bacon & vegetable soup, but I think this one will be gobbled up by me in one hit once I add the pasta.
 
Sponsored Post

Struggling to use your Frequent Flyer Points?

Frequent Flyer Concierge takes the hard work out of finding award availability and redeeming your frequent flyer or credit card points for flights.

Using their expert knowledge and specialised tools, the Frequent Flyer Concierge team at Frequent Flyer Concierge will help you book a great trip that maximises the value for your points.


I’ve had this on high rotation lately. So easy and delicious. I have omitted the tarragon from it - usually don’t mind it but didn’t like it in this dish.
 


 
As requested...... 👍

Difficult to make right now, white flour seems to be around but brown or wholemeal is like gold dust. Good luck and enjoy! Here's what it looks like.. when it's nearly gone :D
View attachment 210876

Irish Brown Bread (soda bread)
I use an 8 oz cup but a bit bigger is not a problem. If you have measuring cups it's better otherwise just convert it to metric.
1 cups plain flour
2 cups brown flour coarse texture if you can find it but not essential.
1 cup porridge oats
1/4 cup caster sugar
1/2 tablespoon bread soda
1/2 tablespoon salt
Mix together to blend all dry ingredients.
Add 4 tablespoons olive oil and 1 egg. (If you have a pastry blender it's much easier to mix in to dry ingredients.)
Blend until dry ingredients look like small peas, I add enough buttermilk until all dry ingredients are moist and you have a thick dropping consistency. About 1/4 ltr.
Put dough in a greaseproof lined or greased 1lb tin. I use loaf tin liners. Make sure the dough is well pushed into corners using back of a metal spoon, It will be sticky. Now here is the secret. Wet the back of the spoon with cold water and level the top. This will keep the top moist enough while cooking to rise nicely. If you have a bread making setting on you oven you will get great results bake for 35 mins. Otherwise bake at 220 / gas mark 7 for 35 mins. If you have a dodgy oven you may have to tweak times.

So I made this today. Quite happy with the texture and the flavour but I used more than 250ml of milk.

When you say porridge oats I had just ordinary rolled oats and thought they might be a bit big and tough so I blitzed them in the food processor a bit first.

Do you normally do this in a food processor. I tried it with a dough hook on my Kenwood but that wasn't very successful.

IMG_6916.jpg
 
So I made this today. Quite happy with the texture and the flavour but I used more than 250ml of milk.

When you say porridge oats I had just ordinary rolled oats and thought they might be a bit big and tough so I blitzed them in the food processor a bit first.

Do you normally do this in a food processor. I tried it with a dough hook on my Kenwood but that wasn't very successful.

View attachment 212952

Mrs FB made some more yesterday. When you say you used milk, did you use buttermilk or normal millk?

Oats are just the normal ones, so should be OK without blitzing them.
2020-04-07 09.34.30.jpg

The oats help to give it texture
2020-04-08 11.00.49.jpg

Best enjoyed with lashings of butter ;) Note: I've used about 1/4 of what Mrs FB would put on hers!
2020-04-08 11.02.31.jpg
 
Back
Top