Time for another Thursday of sharing your recipes while you’re eating and cooking at home! This week my husband and I tried a slightly altered version of Jamie Oliver’s beef and Guinness pie (which you can find here jamieoliver.com/recipes/bee... ). Instead of using mashed topping, we used short crust pastry to make use of some pie dishes we rarely get to use.
We were so pleased with the results and had enough filling left to tide us over for a few days worth of lunches.
What have you all been cooking and baking this week?
Written by
SadieHU
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Thanks Hidden , your curry looks amazing! Such a good use of frozen veg and stuff in the freezer! I love spicy food too, so will definitely give this a try. I think over the weekend I will also try to bake a few things!
Oh my goodness, that looks incredible! I'll try to take a photo of my bake, but I know right now it won't look anywhere as good as that!
Hi SadieHU,
My recipe of this week is an old family favourite and it's Sour cream and cheddar cornbread. I'm so sorry I can't post a picture, I'm afraid we ate it all! 😊 (I'll have to save that for another time).
Cornmeal which is the main ingredient isn't all that popular in UK and when it is used it's more often on sale as polenta, so that's what to use if you want to give it a try. It's most likely to be found in the international food aisle of the supermarket as polenta, or available as cornmeal in an international shop. But in Italy, the US and Caribbean it's much more of a staple.
Here's the recipe. It's in cup measures, but it's quite forgiving, so if you don't have cup measures a cup or mug will do, but the end result might be a bigger or smaller end product.
Ingredients:
1/2 cup self raising flour
1/2 cup cornmeal (polenta)
1 tsp baking powder
1 tsp salt
1 tsp extra baking powder
1/2 tsp baking soda
1/4 - 1/2 tsp freshly ground black pepper or red pepper flakes
1 egg
1 cup sour cream
1 + 1/2 cups of mature cheddar cheese
1 + 1/2 defrosted frozen corn kernels
Butter for greasing baking pan.
Method:
Preheat oven to 425% fahrenheit
Butter a 9 inch baking pan or cast iron skillet for a really crusty product
Mix dry ingredients in one bowl (cornmeal, flour baking powder, salt, baking soda and black pepper.
In another bowl, whisk the cream, egg, 1 cup of the cheese. and the corn together. Combine the contents of the two bowls and incorporate but don't overmix. Pour into your baking pan or cast iron skillet and sprinkle the rest of the cheese over the top. Bake for around 20-25 minutes or until a toothpick inserted in the centre, comes out clean. Serve warm, or at room temperature.
This is so naughty but nice. It's delicious on it's own, but lovely with a bowl of soup or instead of rice with chili con carne.
Hi Hidden ! I am originally from the US and I absolutely LOVE cornbread! I've never tried a sour cream and cheddar version so I will most definitely take this recipe down and give it a try. Thank you so much for sharing the ingredients and steps It sounds delicious and I totally understand eating it all before taking a picture.. I always have to remind myself before it's all gone! Thanks again!
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Sounds really good but I can't get 6 of the ingredients here, 3 of them because of the lockdown and the other three don't exist here. Have got the cast iron skillet though !!! Might make some Welsh Cakes now you have reminded me of the skillet.
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That's a shame reglois. If it sounds tasty, maybe save the recipe to try when times are less challenging. Take care.
I made some Yorkshire puddings as I had to use up some elderly eggs and milk, big headed I know but my puds are sky scrapers, just cut a bit off the top as a lid and shall use them to hold different fillings either hot or cold. My bread maker is dying, what a time to choose.
i love yorkshire puddings! one of my favourite things about moving to the UK! that is such a good idea to use the tops as lids! sorry to hear about your bread maker though
We had humble baked beans and sausages on toast last night for dinner and today scrambled eggs and salmon on toast for our lunch.
I quite enjoyed the humble beans on toast in a funny kind of way!
Looking good. I am living alone and have no self control so would eat my way through it in one go, I always made it when my husband was alive and my daughter now makes it when the bananas get too spotty
Sweet isn't good for my condition so no jams or things like that, though drooling at the thought of raspberry jam and whipped cream., I shall use mostly savoury though haven't really thought what yet, I have some mustard and cress growing so egg mayonnaise and cress is one idea.
Mine has been going now for 15 years, suppose it is tired poor thing? I will have to make bread by hand now like I used to. Still got plenty of time now eh?
I live out in the sticks not a lot of choices re dried stuff, can occasionally get haricot bean which you would think would be easy judging by where I live but no. No such thing as Worchester sauce either. I have tried to make decent beans in sauce but it has never turned out right.
I have CPFE + so no caffeine nor sweet either
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