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What recipe do you make that requires a bit of time and trouble, but not necessarily expense, and is one of your favourites?

Something you wouldn't normally serve but you do really well, so much so that you can do it without a recipe?

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Frikkadelle (Danish for "fried bits"!!!)

1 finely chopped small onion
2 Tbsp (US 3 Tbsp) lard
0.5 lb minced (US ground) beef
0.25 lb each minced pork and veal (OR 0.5 lb pork if you do not eat veal)
3 slices bread without crusts, crumbled
4 fl oz (US 0.5 cup) milk or water
1 egg
1 teasp salt
Good grinding of fresh black pepper
2 Tbsp plain (US 3 Tbsp all-purpose) flour seasoned with s&p on plate or shallow, wide bowl for coating

Brown onion in half the fat in frying pan (US skillet). Mix well into remaining ingredients. With wet hands, form dessertsp (US Tbsps) of the mixture into balls and coat in flour. Set on board to rest.

Brown the frikkadelle on all sides in batches in the remaining fat in the frying pan and transfer to a colander lined with a triple layer of kitchen paper. When drained of excess fat, transfer meatballs to a large shallow oven-proof dish with a lid.

Make a rich gravy by adding a large can of chopped tomatoes, sieved, to your normal recipe and bring to the boil. Add to the meatballs.

Bake for 30 minutes at Gas 4 / 350*F / 180*C / 160*C fan. Serve in a ring of mashed potato or boiled rice, with green peas.

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In less than 15 minutes I can whip up a pot of KD that's "TO DIE FOR!"




Many years ago I learned to make some pretty tasty rice pudding from a crazy ole viking that'd been doing it since well into the 1800s. (actually he was a fisherman, not a viking, who had moved to Canada. * Thanks grampa *)

Really it's a pretty caveman friendly affair. Even his recipe was adulterated when availability to herbs used in his younger years weren't as readily available in Canada apparently, and Iceland was just too far to go for a bowl of rice pudding. Luckily vanilla extract was available and made for a reasonable substitution, along with a dash of cinnamon. It was pretty loose as far as for measurements and that changed nearly as much as cravings can ayhoo. Simplified though it was just boiling rice and making sure to keep it on the firm side. If one likes raisins in it, as we always did, it was a good idea to add them right from the start so they'd swell up nice'n juicy. The rest was preferences really and I kinda liked it a tad creamier than grampa made, despite that making it a bit tougher and reducing shelf life of leftovers. (seldom an issue anyhow ) The rest was about a cup of milk per egg whipped and mixed with vanilla, cinnamon (preference again) and a shake of salt. Now came pretty much the only part one could mess up. The egg solution had to be added, stirred constantly, and heat monitored til it turned creamy, kinda like using flour for gravy.

Alternately one could drag their heels and settle for sweet rice'n scrambled eggs

I have to make this at least three times a year!!! So easy.....so GOOD!!!

Strawberry Trifle

1 box Betty Crocker® SuperMoist® white cake mix or any other kind of boxed cake mix.
Water, vegetable oil and eggs called for on cake mix box

4 cups of custard made from Bird's Custard Powder. Follow recipe on can.
2 bags (16 oz each) frozen strawberries in light syrup, thawed
1 1/2 cups frozen (thawed) whipped topping
1/4 cup slivered almonds, toasted
6 fresh strawberrues to decorate.


1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
2. Make custard and let cool until room temp.
3. Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
4. Spread whipped topping over top of cake. Sprinkle with almonds. Arrange fresh strawberries on top. Store covered in refrigerator up to 12 hours.

Great for breakfast, too!

I'm known as "tattie Daddy" to some...

"Paprika Potatoes", from the "Kellogg's Selected Service Menu" for the US Armed services dated 1941...

Potatoes...
Boil till just about ready...

Mixture:
Paprika
Oil
Crushed cornflakes
Salt

Mix everything together and sprinkle over tatties (potatoes), turning over till their all covered in mixture....

Roast in oven till crisp and brown...Checking and turning periodically...

Brilliant!

Ham in coke always goes down well with anyone that comes here

One ham or gammon.....whatever size u need to feed. Put in a large saucepan and cover with coke, u can just use the supermarket crap own brand. Bring to boil then simmer for 2-3 hours topping up when necessary. Rmove from pan and put into a roasting dish. Cover in wholegrain mustard and pat on some brown sugar. Roast in the oven for about 20 mins....

M M Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Leg of Lamb

I don't make this often because it's not in the budget. The secret is to sliver 2 cloves of garlic (into little spears) and stick them in all over the lamb. Seal over the knife piercings (cover the entire leg) with a reasonably think coating of anchovy paste. I despise anchovies, but trust me, this is really good. Sprinkle rosemary leaves on top. Add a cup of red wine to the pan.
Bake first 20 minutes at 400, then reduce to 350 to finish it off. The guideline is 20 minutes per pound and that's about right, but I use a meat thermometer to 160 degrees.


Pork tenderloin

We have a variation of this on a regular basis cuz my kid is leaning towards being a health nut. Currently just a wannabe, lol

Slice an onion
Chop roughly 10 mushrooms
Chop 2 apples
Handful of raisons
consider adding pineapple chunks
some ginger slivers or cheat and use orange ginger sauce
Add a cup or so of orange juice
Bake at 350 for about 30 - 40 minutes - or use meat thermometer.

I slice it in about 1/2 inch chunks and serve over bashmati rice.

A delicious deep chocolate cake with chocolate butter-cream icing.
Its also got ground hazelnuts in it and is reminiscent of 'baci' chocolates.

Mmm...........might make one this weekend...

Egg noodles


2 or 3 or 4 farm fresh eggs- anyone caught using store eggs will be slapped upside da head.
a dash of salt for each egg
plain flour- if using self rising omit salt

Whip eggs and salt together. Add flour until it forms a ball. Turn out on floured board. Roll out to 1/8th inch thickness. Cut into 1/4 inch noodles. Let dry all day. Cook in broth, stock, stew, or soup for 30 minutes.

I like to add butter, sour cream, parmesean cheese, or garlic to my noodles. I get a lot of requests for these.