Thread to share your tried and true RECIPES or to ask for them :)

[j*oono]

I love raspberries.

My last trifle was made with raspberries and fresh berries but why are they so expensive at Christmas?  

[katydidthat]

I can't wait to get back to San Diego. I hope that everything is still there. We never got to try the pizza shop with the long queue outside.

The hotel was small, but what a great location. And, the other place we stayed at - the apartment - had this fantastic Vietnamese restaurant close by. One night I saw two couples walking out because the food was taking too long ... I wanted to say "but it's worth waiting for".

Talking of Vietnamese food, one recipe is great for kids or small casual dinner parties ... NOT FRIED spring rolls.

You place out your ingredients (cooked pork mince, noodles, sprouts etc), then provide the diners with a bowl of warm to hot water (not hot enough to burn the fingers). Then they each take a round of rice paper, dip it in the water to make it soft, put it on their plate, add the other ingredients and roll it up. Serve with a dipping sauce.

Great fun for little people ... and big ones.

[j*oono]

I haven't had a go at the jam yet Soulart but I am the same with tomatoes. I hate finding the skin in a dish so I always cross cut them at both ends and poor boiling water over them and peel them that way.  I usually try new recipes on the weekend when I'm not in a hurry.

Katy, I was looking up that cut of beef and agree it is a ribeye steak.  What a monster!  I worry about doing a steak that large in case I charcoal it on the outside to get it cooked on the inside.  One page says to pan fry it and then finish in the oven.

http://www.foodnetwork.com/recipes/emeril-lagasse/roasted-bone-in-rib-eye-for-two-recipe.html

There is even a potato gratin recipe on that page too but it's with cream.

[katydidthat]

I like that site, Joono ... how they lay out an actual meal suggestion instead of just a dish.

This steak isn't very big ... it's about the size of my palm not including the knuckles. Smaller than a small t-bone and a bit thicker than my hand. Good thing it's not one of those giant pieces, given the price of 'em 😉

You should see the Texas steaks at this butchers ... one would feed a family.

I'm thinking of coating the fillet steak with home-made dukkah before cooking it and having it cold for sandwiches tomorrow.

[daydream**believer]

Going to have a first attempt at making banana bread. Will let you know how it goes

[cherry*135]

I have been making banana bread the last couple of weeks. Delicious.

I use this recipe. It is quick to make and doesn't have a lot of butter (fat) in it.

http://www.taste.com.au/recipes/13693/banana+bread

[katydidthat]

Ah, reporting back on dinner last night. Both chunks of meat were good ... but, the rib steak was awesome. I cooked it like Lealta suggested ... (but in the turbo oven, as our stove isn't working).

The jacket potatoes and a very plain salad (just lettuce and tomatoes, as it's grocery ordering day today) were accompaniments. I also threw in a couple of brown onions with the potatoes. I cooked them with their skins on ... they were yummy.

I have another chunk of fillet steak for dinner tonight. I've been working most of the day, so I don't want to do anything fancy ... I'm thinking lemon juice and Greek herbs.

[imastawka]

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@daydream**believer wrote:

Going to have a first attempt at making banana bread. Will let you know how it goes

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 Can someone please explain why it's called banana bread?   Curious.

 If there's no yeast, isn't it banana cake?

 I have a recipe that calls for yeast in the banana bread

[katydidthat]

I've made banana *cake* in the past. You make it like a normal cake with mashed bananas in it.

[imastawka]

Yep.  I get that bit.   I make banana cake all the time.

But I have a recipe for banana bread that calls for yeast.

Making it bread, not cake.

[katydidthat]

Do you put icing on it, Stawka? Or just spread it with butter?