COOKING CLASS 101.
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| 51 | Very Basic Chicken Drumsticks... Just layer the chicken drumsticks in a roasting dish, drizzle either Canola or Olive oil over them, sprinkle some mixed herbs on them and add about 1/3 to 1/2 cup of water around them. Bake in oven at 175c for 45 minutes then lower the temp to 160c for 20 to 30 minutes but no more than 40 minutes. The initial heat gives a crisp to the outside and the water gives great moisture within the chicken...... One if wish can add say cubed potatoes and/or pumpkin about 4-5cm at the most sprnkle with just a little salt at the same time with the chicken. All is very simple and lovely. valentino - 2007-09-21 14:36:00 |
| 52 | Oh...to the last post.. Please be careful on the water, do not drown them otherwise becomes a little soggy sort of..... only enough to cover the bottom of dish. valentino - 2007-09-21 14:40:00 |
| 53 | Poached eggs on Toast... A very simple and basic recipe. Make your toast first, one can if wish to a light spread of butter. In a frypan enough water to say a little over 1cm deep, add a tablespoon of vinegar, slall 1/2 teaspoon salt, bring to boil. Once boiling add eggs enough to not crowd the eggs, a little gap between each one. Cook for the whites and a little more on the edges of yolks, one can splash the water over the eggs as well. Serve by placing each egg on a toast and eat immediately. It is very nice to allow the yolk to run into the toast a little especially when it is straight from the pan.. valentino - 2007-09-23 15:02:00 |
| 54 | This message was deleted. herika - 2007-09-23 15:09:00 |
| 55 | For farming 1... Bumped for you. valentino - 2007-09-23 16:32:00 |
| 56 | The Edmonds Cook Book – A Good Basic Recipe Book Hope this is quite okay to this thread….This is the basic cook-book that most NZ’ers have or should have. It contains most of the various recipes, measurements and instructions. Quite a number of publications printed over the years with slight changes each time to the day of living standards in NZ. The modern day version is quite different to when it was first printed. I tell me children to buy one for themselves when they first start out on their own. There are other cookbooks available but The “Edmonds” is still the basic one to have. It is like the “Yates” Garden Book, a good book to have. One must read the instructions firstly, take note of measurements and follow all as it is printed, no short-cuts should be taken for best results. Just be wary that one buys a good all general Edmond’s Cook-Book. Then one can progress further with other recipe books or whatever. valentino - 2007-09-24 10:01:00 |
| 57 | This message was deleted. brianmac - 2007-09-24 10:04:00 |
| 58 | Noted that today's editions..... are quite a bit different from those of say 20 years plus ago, ones that were very good. My personal one is about 30 to 35 years old and never had a problem. valentino - 2007-09-24 11:58:00 |
| 59 | For an example, Scrambled Eggs. In the later versions has a totally different recipe to what My mother did from hers back in the 50's. Similar ingredients but into a saucepan with a little bit more milk, put the lid on and over a low heat cook until it is almost set. One then serves straight away and when one serve this scrambled egg, it was moist and fluffy, and was if slicing a very soft meringue. Now-a-days is done in a fry-pan. Afghans and other favourites still comes out much the same as originals. Sweets has to be done very precise otherwise one does not get a good result. Likewise a number of other items. One learns then to follow precisely. Cheers valentino - 2007-09-24 12:10:00 |
| 60 | This message was deleted. brianmac - 2007-09-24 12:16:00 |
| 61 | Agreed to each their own..... Only noting that this thread is to help basic cooking, your note re the weekily is worth noting as well. I personally have this well used Recipe Book full of recipes given by the people throughout NZ, edited by a young Alison Holst in the early 70's called "The NZ Radio & TV Cookbook". The book itself is still in one piece. One can see the wellused pages though. This would truly be great for everyone as well. valentino - 2007-09-24 12:47:00 |
| 62 | This message was deleted. brianmac - 2007-09-24 13:01:00 |
| 63 | This message was deleted. brianmac - 2007-09-24 13:05:00 |
| 64 | This message was deleted. brianmac - 2007-09-24 13:10:00 |
| 65 | These recipes are simply great.... Thank you and keep them coming... Cheers.......I personally love the butterish tastes as well....cooked in their proper measures. valentino - 2007-09-24 13:54:00 |
| 66 | This message was deleted. brianmac - 2007-09-25 11:54:00 |
| 67 | Bumping this ...... back up... Pam is on a little break I think..... valentino - 2007-09-27 20:31:00 |
| 68 | bump back up urshala - 2007-10-01 18:52:00 |
| 69 | This message was deleted. brianmac - 2007-10-01 20:01:00 |
| 70 | The yeast drink my grandmother used to make was yummy, it was like a fizzy drink so she must have done something else to make it nice. Also the best scrambled eggs I have done I watched gordon ramsay on youtube didnt add much milk and didnt stir much - worth checking out. kiwiscrapper1 - 2007-10-02 00:12:00 |
| 71 | saving from extinction cgvl - 2007-10-05 20:21:00 |
| 72 | This message was deleted. brianmac - 2007-10-07 10:32:00 |
| 73 | Dad's Tea Buns 60g butter 2 cups flour 2 tspns baking powder 1/2 cup sugar 1 egg 3/4 cup milk (approx 165 ml) 1 cup sultanas Preheat oven to 220 C. Rub butter into flour, baking powder and sugar (,or you can do this in a food processor). Beat egg and milk together and stir into the mixture, forming a moist dough. Add the sultanas. Put tablespoons onto a well-greased or paper-lined tray. Bake for 10 minutes at 220 degrees until golden brown. Cool on a wire tray. Before eating make a small cut in the top and pop in some butter. boxsters3 - 2007-10-07 17:22:00 |
| 74 | GOLD SUGAR BUNS 1 breakfast cup flour; 1/4 tspn grated nutmeg; 1 heaped tspn baking powder; 1 Tablespoon sugar; boxsters3 - 2007-10-07 17:29:00 |
| 75 | Lasange recipie for a beginner I have not been able to make a good tasty - not bland - lasange, usually quite runny, would love to make a yummy one!!!!....this learning to cook is hard work!lol konga - 2007-10-07 20:15:00 |
| 76 | Needs to be kept going..... Not at the end... Please more just simple modern everyday basic recpies.... Pam has done a great job here and needs to be kept... valentino - 2007-10-14 15:40:00 |
| 77 | This message was deleted. brianmac - 2007-10-18 08:39:00 |
| 78 | Konga my Mum's secret to make the lasagne 'set' is to whisk an egg into the cheese sauce before pouring over the lasagne. It works a treat and makes it even more delicious! styxchix - 2007-10-18 09:05:00 |
| 79 | Kiwiscraper The yeast drink you talk about, could it be Ginger Beer? My father used to make it and called it a yeast drink. scout_6001 - 2007-10-18 09:39:00 |
| 80 | This thread was a brilliant idea Pam and its great to look through and pick up tips. Ive been busy jotting down notes and look forward to trying some of them out. supadeal - 2007-10-18 17:34:00 |
| 81 | post 57 - re the Edmonds Book, I so agree with you Brianmac. I consider myself to be a good baker too (years of exoerience) and the only thing i use the Edmonds Book for is Mustard Sauce and as a guide to preserving. Their baking recipes are shocking and do not turn out a patch on what I call good baking. The loaves are doughy, the cakes are flavourless and very dry, even the photos in the book show the poor quality of the baked goods. nanee2jlp - 2007-10-18 19:02:00 |
| 82 | Yes please Brianmac - please hunt out your lasange recipie!!! Styxchix - thanks for the tip!!! konga - 2007-10-18 22:40:00 |
| 83 | bumping.... up we go........ morrello1 - 2007-10-22 21:32:00 |
| 84 | Just read through this thread and I hope it keeps going. Lots of tips and excellent recipes. clair4 - 2007-10-27 07:52:00 |
| 85 | I love the Edmonds cookbook... I find the recipes in there turn out really well. The afghans are great as are the cupcakes. The dumplings for stews are lovely and light. The carrot cake is gorgeous. Hehehe I guess we all just find things that work better for us in different places. cam651 - 2007-10-27 13:39:00 |
| 86 | This message was deleted. brianmac - 2007-10-29 08:33:00 |
| 87 | bumpity........ bumping..... morrello1 - 2007-10-30 20:54:00 |
| 88 | This message was deleted. collrob - 2007-11-04 12:59:00 |
| 89 | Bumping...... Getting too far down the order of things..... valentino - 2007-11-08 19:22:00 |
| 90 | Bumping for Pumkin lovers.... Cheers... valentino - 2007-11-09 14:20:00 |
| 91 | bumping because there are some really great recipes here. Thanks to your wonderful contributors. sonshine - 2007-11-13 15:28:00 |
| 92 | This message was deleted. brianmac - 2007-11-17 22:09:00 |
| 93 | This message was deleted. brianmac - 2007-11-18 15:01:00 |
| 94 | bumping for the 101 cooks who are just finding their way in here. It's a great concept! pjw86 - 2007-11-24 17:05:00 |
| 95 | collrob I'm not sure, I'm pretty sure she used yeast, made it up at night and in the morning I think she added a tsp of yeast and stir vigoursly and it fizzed up and was like a fizzy drink, so maybe it was some type of overnight ginger bear, it is meant to be good for people who have skin problems like acne. Anyway I loved it. kiwiscrapper1 - 2007-11-24 23:06:00 |
| 96 | Getting too far down the list..... Maybe some good basic STOCK recipes, Chicken stock, vege stock, fish stock etc etc. I'm always looking for good simple ones. valentino - 2007-11-28 19:01:00 |
| 97 | easy peasy poached eggs The idea here is to create a small plastic baggie (from gladwrap) for the egg to sit in to put in the water. Boil 3/4 pot of water. Line a small cup with gladwrap with enough extra glad wrap so that the edges meet up and can be twisted at the top to stop any water from getting into the egg. crack egg into cup. twist the top. put into boiling water for 2.45-3.00min only. take out, slowly untwist and unwrap it from wrap onto plate.....i found this way easier then letting the egg free float in a pan =) joanne01 - 2007-11-28 21:22:00 |
| 98 | bumping again cgvl - 2007-12-01 00:00:00 |
| 99 | Very simple Lovely Kiwi Crisps - biscuits 225g butter softened (microwave for a few seconds only if required), 1/2 c( cup) sugar, 1/4c condensed milk, 2c flour, 1 tsp (teaspoon) baking powder, & 1/2c choc bits. Preheat oven to 190c, cream (beating) butter in a bowl, beat in the sugar & condensed milk, until the mixture is light & fluffy. Sift the flour & baking powder, stir into the mixture with choc bits. Roll into balls 2-3 cm diameter. Place on lightly greased oven tray and press down with a fork. Bake in oven for 14-18 minutes or until the biscuits are golden brown, do not over-cook. valentino - 2007-12-01 10:23:00 |
| 100 | Yay me Finally got a hundy!! Yipeeeeee LOL angiemc - 2007-12-01 11:53:00 |
