(Closed) What is the most amazing dish you make?? Toot your own horn!!

posted 8 years ago in Cooking
Post # 47
Member
853 posts
Busy bee
  • Wedding: June 2012

@SpecialSundae – It is so freaking good! I always eat way more than I should!

Post # 48
Member
586 posts
Busy bee
  • Wedding: June 2012

I have a carrot cake recipie i’ve been making for about 10 years and everyone seems to love it. It has coconut, pineapple, and I like to throw in raisins sometimes too. Back when we were dating my DH parent’s neighbor wanted the recipie in case if we were to break up they wouldn’t miss out on not having the cake.

I’ve only known of 1 person not liking the cake and that is my younger brother who eats all the cream cheese frosting instead.

Post # 49
Member
3261 posts
Sugar bee

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@hisprettygirl:  This sounds super yummy. I’ll probably subsitute chicken for the shrimp though. Thanks for the recipe!

Post # 50
Member
834 posts
Busy bee
  • Wedding: May 2012

My baked mac and cheese, and baked juicy chicken is known to turn some heads!

Post # 51
Member
5009 posts
Bee Keeper
  • Wedding: April 2012

As there’s an ongoing cake thread, here’s one of my recipes.

Coffee and Walnut cake

Cake ingredients:

  • 250g butter
  • 250g caster sugar
  • 250g self-raising flour (you can use rice flour or other Girlfriend flour blends instead, I use Dove’s Farm Girlfriend SR flour)
  • 4 large eggs
  • 100g finely chopped walnuts
  • 3tsp instant coffee dissolved in 1tbsp of boiling water (or a shot of espresso)

Icing ingredients:

  • 125g softened butter
  • 225g cream cheese
  • 500g icing sugar
  • 3tsp instant coffee dissolved in 1tbsp of boiling water (or a shot of espresso)
  • 50g walnut halves (to decorate)

Cake Method:

  1. Pre-heat oven to 160 degrees celsius
  2. Cream the butter and sugar together until the sugar is dissolved and the mixture turns pale.
  3. Crack each egg into a separate cup and beat into the mixture one at a time followed by a couple of tablespoons of flour.
  4. Repeat until all the flour and eggs are in the mix.
  5. Add the coffee and chopped walnuts and stir until fully incorporated.
  6. Pour into two 20cm round cake tins (either silicon or greased and lined)
  7. Bake for 25-30 minutes then turn out onto racks to cool

Icing method:

  1. Beat butter until soft and creamy.
  2. Add the cream cheese and beat again until fully incorporated
  3. Sift in the icing sugar in stages until fluffy and creamy (this may take more or less than the quantity suggested)
  4. Add the coffee and then sift in additional icing sugar if required.
  5. Put half on top of each cake and sandwich the two cakes together.
  6. Top with walnut halves and serve.

Post # 52
Member
1812 posts
Buzzing bee
  • Wedding: February 2012

Any potato dish…. Sigh…

My French Fries are “quality” in my father’s opinion, and he tells everybody – and then I end up having to make a batch and everybody agree they’re the best. (I use olive oil in a shallow pan, fry them gently until soft, remove from oil onto kitchen paper, leave to sit for 10 min, sprinkle with salt, and then back into the oil to get colour.  They’re fluffy on the inside and crunchy on the outside)

My Mashed Potato is like velvet clouds (Boil potatoes with a bit of salt, drain, add milk, warm it up slightly, add a big chunk of proper butter, freshly grated nutmeg (optional) and white pepper and mash until it’s just right.)

My Colcannon just makes my friends feel loved (As mashed potato, but then slighlty sautee lleks and cabbage and mix into the potatoes, top with extra mature cheddar and bake in the oven)

My Ponsh Meip is awesome (Pototao and Swedes – as mash)

My boiled potatoes are regularly requested by my boss and mentioned to everyone. Boil potatoes, roughly chop loads of parsley, add to potatoes with loads of oliveo il and serve)

My Shepherd’s Pie is DH’s favourite “foreign food” and loved by my Father-In-Law.

I’m the potato girl….

 

Post # 53
Member
1548 posts
Bumble bee
  • Wedding: November 1999

Balsamic risoto with roasted tomatoes and basil

Post # 54
Member
1812 posts
Buzzing bee
  • Wedding: February 2012

Oh and I forgot about my Mince-Pie filling – (suitable for vegans -NOT for children or recovering alcoholics).  I have loads of orders already for Christmas from friends and friends of friends…

Post # 55
Member
5009 posts
Bee Keeper
  • Wedding: April 2012

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@Cariad:  Mmm… Mincemeat. We have it on porage through the winter.

Post # 56
Member
1812 posts
Buzzing bee
  • Wedding: February 2012

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@SpecialSundae:  My friend makes cupcakes with them which is amazing – I put it on yoghurt as well.  Will have to try on Porridge – I love porridge!

Post # 57
Member
5009 posts
Bee Keeper
  • Wedding: April 2012

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@Cariad: Ooh! I’ll have to have a go at mincemeat cupcakes. Do you do it as a filling or mix it into the batter?

Post # 59
Member
1329 posts
Bumble bee

I’d love the whiskey banana bread recipe-sounds interesting!

 

My hubby regularly requests my Turkey scallopini-super easy but for me, the trick is to buy the fresh turkey breast, slice and pound the meat yourself, and marinate in a lemon and herb dressing for a few hours in the fridge.

Then I dip in flour, egg wash then homemade breadcrumbs, and pan fry in a mix of butter, canola and a tbls of olive.

I sprnkle with salt and pepper and top with a homemade marinara sauce.

I am NOT vegetarian but do a lot of vegetarian dishes-I love veggies and I worry about my kids health and make sure they eat a tonne of them!

Last night I did a simple pasta dish-brocoolini with garlic and spaghetti

Prepare pasta, set aside

Saute 1/2 sliced onion in butter, add one bunch trimmed, cut up broccolini…3 minutes cook then add 1/4 cup canned diced tomato “juice” with some kosher salt…cook another 2 minutes.

Remove and drain.

While this is cooking, puree 3 tblsp of the diced tomato and in a saucepan melt 3 tbpls butter, and sautee 4 sliced garlic cloves. add 1 cup 1/2 and 1/2 cream, 1/4 cup parm shredded, and whisk in a roux of 2 tblsp butter n flour.

Add the tomato puree, then toss spaghetti with broccolini by servings into the saute pan with the amount of sauce wanted t suit taste…heat then transfer to plate.

Garnish with a flatbread wedge and fresh pepper and fresh parm.

Post # 60
Member
1812 posts
Buzzing bee
  • Wedding: February 2012

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@SpecialSundae:  I’ll get you the recipie!

Post # 61
Member
504 posts
Busy bee
  • Wedding: February 2012

NOM NOM 

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