COVID-19 Quarantine Cooking

Merab's Slave said:
The citrus marinade sounds rather nice - I must do that.

Have you tried orange & olives as a sauce?
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I have not! Send me a recipe for one possibly? We used a blog- foodwishes- for our recipe. It's called "yucatan grilled pork", although it isn't really yucatan at all. We replaced the annatto powder with turmeric, as it was... difficult to find in our market, what with low stocking and all.

PigglePuggle said:
Yes thanks for the recipe @Mikknu I will be trying these myself to go with chilli or curry, there are no naan breads to be found in any of our local supermarkets! I think I will try garlic and coriander...
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That sounds good! The flatbreads are a bit more like a tortilla, but we made a different type of "naan" using yogurt and yeast too.

Let me see what you guys make! I really like this thread. Our next project is homemade pizza. We'll be making our dough tonight.
 
Betsy said:
Yum looks lovely. Is the recipe a secret? Or are you kindly going to share?
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It's a variation of my standard fresh fruit topped cake, which I play around with occasionally depending on the season (rhubarb, nectarines, apricots, plums or apples - the latter two go nicely with ground hazelnuts and 2 teaspoons of cinnamon in the sponge or 1 teaspoons of cinnamon mixed with 30g of cater sugar for spinkling over the hot cake). Springle the fruit topping lightly with a bit of caster sugar before baking.
You can also use raspberries, blackberries or any other berries of your liking; but any berries are better mixed into the sponge since they will burst on the top during the baking.

Blueberry and almond sponge
100 caster sugar
100 butter softened
2 large or 3 medium eggs.
Mix together until smooth and lighter.

1-2 tbsp quark
1 lemon, zest & 1 tbsp juice
100-120g ground almonds
Lift under with a spatula until evenly mixed

100g plain (US: all-purpose) flour
1 tsp baking powder (US: baking soda with cream of tartar)
Lift under with a spatula until evenly mixed.

200-250g blueberries, lift under and then spread the mix evenly into a lined round tin.
Bake for 50-60 minutes at 180 C / 360 F and sprinkle with icing (confectioners) sugar or decorate to your own liking.

PS: I have used a 23 cm (9 in) diameter but you can use a 20 cm (8 in) round tin or a 7 in square tin for a deeper cake or even bake it in a loaf tin. Keep in mind that the berries may sink.
 
Wiebke said:
It's a variation of my standard fresh fruit topped cake, which I play around with occasionally depending on the season (rhubarb, nectarines, apricots, plums or apples - the latter two go nicely with ground hazelnuts and 2 teaspoons of cinnamon in the sponge or 1 teaspoons of cinnamon mixed with 30g of cater sugar for spinkling over the hot cake). Springle the fruit topping lightly with a bit of caster sugar before baking.
You can also use raspberries, blackberries or any other berries of your liking; but any berries are better mixed into the sponge since they will burst on the top during the baking.

Blueberry and almond sponge
100 caster sugar
100 butter softened
2 large or 3 medium eggs.
Mix together until smooth and lighter.

1-2 tbsp quark
1 lemon, zest & 1 tbsp juice
100-120g ground almonds
Lift under with a spatula until evenly mixed

100g plain (US: all-purpose) flour
1 tsp baking powder (US: baking soda with cream of tartar)
Lift under with a spatula until evenly mixed.

200-250g blueberries, lift under and then spread the mix evenly into a lined round tin.
Bake for 50-60 minutes at 180 C / 360 F and sprinkle with icing (confectioners) sugar or decorate to your own liking.

PS: I have used a 23 cm (9 in) diameter but you can use a 20 cm (8 in) round tin or a 7 in square tin for a deeper cake or even bake it in a loaf tin. Keep in mind that the berries may sink.
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Thanks have just printed that out! I have a miniature plum tree in my front garden so will now know what to do with some of the plums.
 
Mikknu said:
I have not! Send me a recipe for one possibly? We used a blog- foodwishes- for our recipe. It's called "yucatan grilled pork", although it isn't really yucatan at all. We replaced the annatto powder with turmeric, as it was... difficult to find in our market, what with low stocking and all.



That sounds good! The flatbreads are a bit more like a tortilla, but we made a different type of "naan" using yogurt and yeast too.

Let me see what you guys make! I really like this thread. Our next project is homemade pizza. We'll be making our dough tonight.
Click to expand...
Orange & Olive sauce with fish or meat of your choice.
Gently sautéed a chopped onion with a chopped garlic clove.
Add in the grated rind and juice of 2 oranges, a small tub of olives and enough stock to cover the meat / fish.
Season to taste.
Place the meat or fish in a shallow dish, pour over the orange & olive sauce, bake at 180 until cooked.
Serve and enjoy.

You can tell how closely I follow recipes!
 
Merab's Slave said:
Orange & Olive sauce with fish or meat of your choice.
Gently sautéed a chopped onion with a chopped garlic clove.
Add in the grated rind and juice of 2 oranges, a small tub of olives and enough stock to cover the meat / fish.
Season to taste.
Place the meat or fish in a shallow dish, pour over the orange & olive sauce, bake at 180 until cooked.
Serve and enjoy.

You can tell how closely I follow recipes!
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That sounds nice apart from the olives!

Today was sausage and mash. My mash passed muster 🤣 the youngest has spoken of the not nice tasting one at school...another meal to add to the list.
 
I made a HUGE rhubarb crumble yesterday enough for 5 of us for 2 puddings! It was so large I put it in my big lasagne dish and 8oz of crumble topping only just about covered it with a thin layer.
 
Yesterday I made fish pie, but I'm odd and don't like the texture if its made with mash, so we're found a recipe using sliced potatoes, it's quite light as only had smoked haddock and prawns, followed by Bakewell tart, even made the pastry which is not something I do very often15883195810062286218433793010687.jpg15883196466176997558191448309448.jpg
Also made a loaf of bread.
 
Betsy said:
I made a HUGE rhubarb crumble yesterday enough for 5 of us for 2 puddings! It was so large I put it in my big lasagne dish and 8oz of crumble topping only just about covered it with a thin layer.
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Ooh, you've just reminded me, rhubarb was left growing in our veg garden, it must be ready to pick now.
I like rhubarb crumble , generously sweetened, yum. And lots of custard!
 
I’m not cooking dinner tonight. Didn’t have the energy. So the lovely husband is cooking. Pilau rice and pork of some sort.

I’ve got some oxtail waiting in the fridge. Hopefully tomorrow it’ll be my dinner. The kids can have beans. I’ll make it for them next time 😁
 
I went all out today and made oxtail (for the adults...mainly me😁), beans for the children, rice and some chapatis as well. All went down a treat. There’s oxtail and beans left so I don’t know if the husband will cook lunch. But I’m not planning to make any chapatis. It’s my day off from cooking 😁
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We’re having creamy pasta with fish (salmon and cod) and bacon bits.
 
Dinner went down well with the children. I’m proud of myself because I managed to cook just the right amount of pasta 😁
 
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