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6:34 pm
Sat 12-Aug-06
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I guess we all come across the most wonderful-sounding recipes both here on this forum and on other sites.
This thread is especially for the salivating recipes that forumites have posted on here, or just ideas that have developed in a thread.
There are loads to be found in the marvellous thread that Brightspark started in Feb 2010 What are you cooking today? It's 128 pages at time of writing but there is loads of inspiration there.
I just got the idea this evening to make a note of a few that sort of caught my fancy as I read them just now. Trouble is, I have promised to try hundreds but quickly forgot in which thread I originally saw the idea, method or recipe.
Danuta has done Trojan work in collating recipes either described or mentioned on this forum. I need to get my finger out and build the library.
Meanwhile, this is just a fun post as an aide memoir to self. Feel free to add your own. But this is only for stuff mentioned here in the forum.
Not external links.
Recipes that appear in other forums can be linked to on the thread Great web sites for recipes (I will add the link once I have found it).
OK. Kicking off my list with these 3. I hope to edit this post and add more as time goes by:
1. Boeuf en Daube, which was the opening post by BS on that thread
3. Danuta mentioned stovies and silkies " Google them " lovely sounding Scottish dishes
Never knowingly underfed
9:38 am
Supreme Being
Wed 30-Dec-09
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My favourite recipe, I have to say, is the cheesey-topped fish that Fiona made - unfortunately I can't find it to refer to !!! 
Shereen's chicken, is another.
I looked up 'stovies', Danny, and found this little gem (someone has a sense of humour!)
There's a rumour that the word Stovies comes from the French "étouffée", to steam, but we think that's a load of old leftovers. Truth is that's exactly what stovies is - something to do on Monday with all that delicious meat and veg, fat and gravy, left over on the stove from the Sunday roast.
Sounds pretty good to me! 
10:40 am
Supreme Being
Thu 24-Sep-09
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I think this might be the one Val I have made this too and it is delicious.
http://www.cottagesmallholder.com/tasty-baked-cod-.....recipe-209
Old teachers never die, they just lose their class
1:36 pm
Supreme Being
Wed 30-Dec-09
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That's right, Danuta - that is the one - I have passed this on to numerous friends and rellies, and they all love it.
Top marks (from me) to Fiona !!
6:11 pm
Sat 12-Aug-06
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brightspark said:
That's right, Danuta - that is the one - I have passed this on to numerous friends and rellies, and they all love it.
Top marks (from me) to Fiona !!
Well done, Danuta, for finding it. I do remember it well and it was super. I don't think we have had it since then because cod is nowadays so hugely expensive. I wonder if it as expensive as sirloin steak? I must find out.
Thanks, Val, for that great compliment. I will pass it on to Fiona.
Unlike the salt baked fish that I paid about £30 for on a weekend break in Lisbon quite a few years ago. Fiona warned me (based on her previous experiences abroad) but . . I was paying for the weekend so I was bleedin' well going to have what I wanted.
It was a massive disappointment. All fur coat and no knickers 
Never knowingly underfed
10:53 am
Supreme Being
New members
Tue 22-Sep-09
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Something you all ought to have a go at, is Parmesan shortbreads, not sure if I've mentioned these before, but they are delicious and an easy stand by to have in the freezer if you have people popping round.
they are from the Nigelissima recipe book, and one of my old ladies told me about them. They are so good that I normally make a double batch and freeze some. Dieters, please do NOT read on!
150g plain flour
75g grated parmesan
100g unsalted butter
1 egg yolk.
mx everything together using either electric mixer ideally ( but can be done by hand, in which case I'd crumb the flour and butter, then add the other stuff) until it clumps together. Knead briefly until smooth then divide mixture in 2. Roll each piece into a cylinder about 3cm in diameter. Roll in cling film. Chill in fridge for at least 45 mins( keeps in fridge for several days like this) remove cling film and slice into discs, any thickness you like but for ideal crispy butteriness try around thickness of £1 coins.
bake for 15 mins at 180/gas 4
try not to eat all at once.
they can be frozen at the cling film tube stage.
3:16 pm
Expert
New members
Mon 23-May-11
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Have all but one of the ingredients here but just as well I don't have any butter in at the moment, Janet, - and the weather is so bad I'm not going out to get any 
. I love cheese biscuits of any sort - once I start on a packet I find it difficult to stop. 
I'll make this a favourite recipe to use later.
7:56 pm
Supreme Being
New members
Wed 22-Dec-10
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I would love to make them, but don't think I would be able to stop eating them.
10:27 am
Supreme Being
New members
Tue 22-Sep-09
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Yes, I'm afraid that's the problem...
I've experimented a bit with them over time and have added cracked black pepper on one occasion and dried mustard on another. I made a double batch yesterday and at the mo they are all rolled up in cling film stage. I am out to friends for a CDWM tomorrow night and again on Friday, so might cook a batch to take with me as a gift. No doubt Mike and I will just test a few to make sure they are ok first.
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