Chef #595847's

8

Recipes

Tandoori-Style Chicken

Posted by Chef #595847  

There are so many tandoori spice mix recipes out there, but this is the one I adapted from several and I make it every week. It won't give you a pretty red colour, but it tastes wonderful. It's low fat - I always skin and trim the chicken and... MORE»

Recipe #289216

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Chilli Tuna Cakes

Posted by Chef #595847  

I made this up one day when I wanted tuna but was too lazy to cook properly. It used what I had in the house and tasted so good there's always some in the freezer (for extra lazy days). They can be eaten hot or cold. I usually serve them with a... MORE»

Recipe #261310

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Roly Poly

Posted by Chef #595847  

This is how my mother (who hates cooking) always made roly poly, which is usually made with a suet pastry. I still remember it fondly - we had it with custard after Sunday lunch. MORE»

Recipe #261092

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Ginger Crunch

Posted by Chef #595847  

This is another recipe from that old 1960s parish cookbook. I like it because it's not overly sweet. MORE»

Recipe #261090

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Swiss Milk Toffee

Posted by Chef #595847  

This is my mother's recipe - I don't know where she got it from. She only made this a couple of times a year, so it was a special treat. The best bits were always the lumps that were scraped out of the pan after the bulk had been poured out -... MORE»

Recipe #260985

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Chilli Peach Chutney

Posted by Chef #595847  

This came about because I made some peach chutney that was too jam-like, so no-one would eat it. I had a recipe for apricot salsa to serve with baked brie, so I used the peach chutney instead. I originally used some onion marmalade I had in the... MORE»

Recipe #256677

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Shro Wat

Posted by Chef #595847  

I found this recipe on the internet while looking for how to use the plantain I'd bought. It's based on an Ethiopian dish and I subsequently modified it (didn't like the plantain and added more tomato taste). It has a lovely creamy texture and... MORE»

Recipe #256616

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Bacon and Tattie Pie

Posted by Chef #595847  

Not actually a pie. Originally from a parish cookbook from the 1960s, this is a great favourite in our house that I've adapted to our tastes (adding ingredients and substituting ordinary milk for evaporated milk). Any kind of bacon or gammon may... MORE»

Recipe #255777

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