Share a recipe or food thought - General Discussion.

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674 posts

Ultimate Geek

#3063184 13-Apr-2023 11:48

Scones are so expensive to buy now, but they are so cheap,easy and quick to make!

I cheated a little bit and used the bread maker pizza dough setting (only to mix. No rise cycle. Don't over mix) to shorten the process down a little. Worked out rather well. Otherwise mix with a knive or your hands to cut butter in.

2 cups of self-rising flour. Tip to make add 1 & 1/2 tsp of baking power and 1/4 tsp of fine salt to 1 cup of all purpose flour.

1/4 tsp salt.

25g melted butter.

2 tsp of sugar (optional)

Grated cheese (optional)

1/2 cup of milk

1/4 to 1/2 cup of water.

Sift dry ingredients and add butter,milk and water into bread maker pan. Add more water to make a soft dough.

Roll out onto a floured service and cut into squares. Place onto a lightly floured baking tray.

Bake in middle of oven at 220 deg C until golden. Server with a nice dose of butter and enjoy 😀

hotsupes

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Master Geek

#3063310 13-Apr-2023 18:28

freitasm:

Pao de queijo:

1 cup of water
1 cup of milk
1/2 cup of oil
1 teaspoon of salt
1 pack of tapioca starch (450 g)
2 to 3 eggs
200 g of grated parmesan cheese

1. Bring to boil in a big pan the water, the milk, the oil and the salt.
2. Remove the pan from the heat and add the tapioca starch. Mix well with a wooden spoon and let it cool down.
3. Put the mixture in a bowl, add the eggs and knead well.
4. Add the grated cheese and keep kneading until the dough is smooth.
5. Roll one tablespoon of mixture into small balls. Tip: Grease your hands with oil before making the balls. Wash your hands once in a while if necessary.
6. Place the balls on a baking tray greased with oil or lined with baking paper.
7. Bake the cheese rolls in hot oven (200 degrees) for about 20 minutes or until golden brown.
8. Put the cheese rolls in a basket and serve them warm.

I love these, got obsessed with them for awhile and threw a few chillies in there

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#3066146 20-Apr-2023 17:29

So a few nights ago, we did a Cheese/beer Fondue. I made the expensive mistake of telling a cheesemonger of my plans and let his enthusiasm convince me that nearly $80 of cheese would make a nice mix. He was not wrong. It was exceptional. Stupidly, amazingly good, but wowsers. I am tempted to try cheaper versions of the same Gruyeré, Parmensan, and Emmental. Got such freshly baked Baguette, and a selection of vegetables part cooked, along with some meat for the boiling oil portion. It was quite a treat and reminded me of when my mother used to do a much more budget version quite a few years ago. It's not something I'd do every week or month, but a couple of times a year, it's good family fun.

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#3068503 27-Apr-2023 18:38

I did a sous vide chuck roast on Tuesday/Wednesday. I cooked it from frozen at 150f for 27 hours and then pan seared with SPG. If was really excellent with well smoked brisket type texture and juiciness.

I want to play around with it a bit and do a weekend cook finishing with an hour or so of smoke but for a low fuss, cheap midweek cook it was great.

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#3068504 27-Apr-2023 18:40

networkn:

So a few nights ago, we did a Cheese/beer Fondue. I made the expensive mistake of telling a cheesemonger of my plans and let his enthusiasm convince me that nearly $80 of cheese would make a nice mix. He was not wrong. It was exceptional. Stupidly, amazingly good, but wowsers. I am tempted to try cheaper versions of the same Gruyeré, Parmensan, and Emmental. Got such freshly baked Baguette, and a selection of vegetables part cooked, along with some meat for the boiling oil portion. It was quite a treat and reminded me of when my mother used to do a much more budget version quite a few years ago. It's not something I'd do every week or month, but a couple of times a year, it's good family fun.

A friend has a philosophy of trying to figure out the sweet spot to cook the worst/cheapest possible product the absolute best way he can. Seems like a similar challenge.

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#3070588 2-May-2023 19:15

https://www.nzherald.co.nz/eatwell/recipes/chilli-and-lemongrass-lamb/A2FXCGL64AX4JOVM7JUKECLHWU/

I had a crack at this yesterday. Turned out amazing

Fish Sauce smell does tend to linger a bit as a heads up.

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#3070591 2-May-2023 19:21

Tonight we had butter chicken. We tried to Sous-Vide the Chicken at 146F for 2 Hours. The chicken was diced into large pieces, salted and peppered (would season more heavily next time). Once finished we tossed it into the sauce (spice mix we got from a market) and serviced with Choko's and rice.

It was excellent. Moist, tender and the Chokos really were an excellent addon. I highly recommend it.

In case anyone is wondering, cooking your chicken at 63-65c is entirely safe done over a longer period.

As a side note, I may have mentioned, I think Sous Vide is very cool, but if I am honest, for things like steak, I can barely if at all, tell any difference I consider worthwhile over a reverse sear or a pan fry. Where it shines is long slow cooks. Short Rib, Brisket for ~24 hours, defies belief.

Having an app that warns you if something goes wrong, is invaluable. Word to the wise, if your immersion circulator stops working, unless you are 100% sure for how long and what temperature your food dropped to, discard it, regardless of your investment. Also, do not Sous Vide with Raw Garlic in your meat. Galic powder is a much better and entirely much safer to get flavour.

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#3077580 18-May-2023 17:06

After getting back from Sydney and the Gold Coast, easily the best meal I enjoyed was at Vanitas at Palazzo Versace Gold Coast. It's not often you eat a 9-course meal and enjoy every dish (Despite how expertly it might be prepared etc), but I've eaten there twice in two trips and both times it's been the best meal of it's type I've had whilst in Australia.

Couple of other noteworthy food experiences. Moo Moo Steak House, we got their signature rump cap meal, and it was really quite something. They have really nailed that particular dish superbly and I recommend their Jus, Bernaise and Horseradish sauces as sides.

We also ended up at an Outback Steak House. I've heard some pretty average things about it, but honestly, it was fantastic for what it was. Not the best steak I've ever had, but very decent, and things like the Bloomin Onion were fantastic. Ribs were rubbish, but the meatballs were excellent. The kids steak was excellent as well. To be honest, I wouldn't hesitate to return.

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#3077639 18-May-2023 19:22

Handle9:

I did a sous vide chuck roast on Tuesday/Wednesday. I cooked it from frozen at 150f for 27 hours and then pan seared with SPG. If was really excellent with well smoked brisket type texture and juiciness.

I want to play around with it a bit and do a weekend cook finishing with an hour or so of smoke but for a low fuss, cheap midweek cook it was great.

SIGN ME UP!!!!!!!! that's making me moist lol

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#3077956 19-May-2023 21:43

I have been baking a bit recently, trying to master simple bread.

I discovered a trick to get good oven spring, which was one element of the bread I was having an issue with.

When you are ready to put the bread in the oven, heat the oven hotter than you would to bake, with a metal pan on the bottom shelf of the oven.

Use a lame or grignette to slash the bread and put the bread into the oven, then pour an inch of boiling water straight into the hot metal pan - lots of steam.

Turn the oven OFF and shut the door.

Wait 10 minutes, remove pan, turn oven to correct temp and bake until done.

If the dough was good, you should get awesome oven spring with this method.

Note - if you have a fancy steam oven, just use that!

Handle9

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#3077958 19-May-2023 21:47

Geektastic:

I have been baking a bit recently, trying to master simple bread.

I discovered a trick to get good oven spring, which was one element of the bread I was having an issue with.

When you are ready to put the bread in the oven, heat the oven hotter than you would to bake, with a metal pan on the bottom shelf of the oven.

Use a lame or grignette to slash the bread and put the bread into the oven, then pour an inch of boiling water straight into the hot metal pan - lots of steam.

Turn the oven OFF and shut the door.

Wait 10 minutes, remove pan, turn oven to correct temp and bake until done.

If the dough was good, you should get awesome oven spring with this method.

Note - if you have a fancy steam oven, just use that!

I hear adding copious amounts of green vegetables is good for oven spring

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#3078190 20-May-2023 23:10

Baked Potatoes are the ultimate comfort food. Sour Cream, Cheese, some chilli mince, coleslaw and something like Pineapple makes for quite a delicious and easy dinner.

blackjack17

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#3078196 21-May-2023 07:06

Pak and save royal oak had venison on sale so I picked up some leg steaks.

Pan-fried with oil, butter and garlic. After cooking added a bit of water, cherry jam, and bistro to the pan and reduced.

Served with mashed potatoes, baby peas, carrots and a side salad.

Was really nice, although the 5 year old didn't really care for it.

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Geektastic

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#3078220 21-May-2023 09:17

Handle9:
Geektastic:

I have been baking a bit recently, trying to master simple bread.

I discovered a trick to get good oven spring, which was one element of the bread I was having an issue with.

When you are ready to put the bread in the oven, heat the oven hotter than you would to bake, with a metal pan on the bottom shelf of the oven.

Use a lame or grignette to slash the bread and put the bread into the oven, then pour an inch of boiling water straight into the hot metal pan - lots of steam.

Turn the oven OFF and shut the door.

Wait 10 minutes, remove pan, turn oven to correct temp and bake until done.

If the dough was good, you should get awesome oven spring with this method.

Note - if you have a fancy steam oven, just use that!

I hear adding copious amounts of green vegetables is good for oven spring

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#3078221 21-May-2023 09:19

networkn:
Baked Potatoes are the ultimate comfort food. Sour Cream, Cheese, some chilli mince, coleslaw and something like Pineapple makes for quite a delicious and easy dinner.

Cook them. Split them and scoop the insides out. Mix the insides with Stilton, bacon and cream. Refill the skins and flash under a grill.

Spectacular.

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