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,
Sep 21, 9:40pm
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,
Sep 23, 10:02pm
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.
herika,
Sep 23, 10:09pm
This is an egg recipe I learnt at school For one person: 1 piece of toast slice bread broken up/crumbed pour over enough milk to just cover the bread.Lightly beat one egg.Heat small frypan and a small amount of butter. Gently blend egg into milk and bread mix. Grate some cheese and add to frypan.As soon as the cheese has melted pour the egg mixture into the pan.Cook as you would scrambled eggs, taking care not to overcook.Serve on toast on its own orwith sausages, spaghetti etc :)
valentino,
Sep 23, 11:32pm
For farming 1. Bumped for you.
valentino,
Sep 24, 5:01pm
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.
brianmac,
Sep 24, 5:04pm
quite honestly,apart from sant'e biscuits,mustard sauce and Albert square, I do not use the Edmonds cookbooks. I find that alot of their recipes do not turn out well and I would regard myself as a good cook.
valentino,
Sep 24, 6:58pm
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. The measurements and introdctory instructions are great. Have seen a later version and have noted some very notable changes in quite a few recipes. Agreed with brianmac that one can regard themself as a good cook once one knows all the ins and outs of cooking, but still feel that the Edmonds Cook-book in NZ can assist in basic simple cooking if all is adhered to, perhaps if one can obtained an old version in good condition.
valentino,
Sep 24, 7:10pm
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
brianmac,
Sep 24, 7:16pm
I still prefer the Australian Woman's Weekly myself as all recipes are triple tested and are easy to follow,but each to their own I guess.
valentino,
Sep 24, 7:47pm
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.
brianmac,
Sep 24, 8:01pm
Basic french Omelette 3 eggs;1 tbsp water;pinch salt;freshly ground black pepper;15g butter. Have a plate warmed and waiting. Have eggs at room temp. Break eggs into a bowl,add water and beat lightly with a fork just to combine whites and yolks. It is important not to overbeat as this makes the omelette tough.Add salt and a grinding of pepper.Melt 1/2 the butter in an omelette pan (heavy base)When foam has subsided,add eggs.Leave 10-15 seconds until eggs start to set on the bottom.Using a fork or metal spatula pul egg mixture into centre of pan and allow runny mixture to run to the outside cont.
brianmac,
Sep 24, 8:05pm
Do this until the eggs have set underneath but the top is still quite moist and soft. If using a filling, spoon across the omelette,tilt pan and using an egg slice,flip over 1/3 of the omelette towards the centre,then turn over again so that it is folded into three as it rolls out onto the heated plate. Melt remaining butter in same pan and when it is sizzling, pour over surface of omelette to give a nice glazed finish.
brianmac,
Sep 24, 8:10pm
Herb Butter Has many uses. Spoon it on to hot steaks or put some on top of hot peas beans or brocolli.Or spread it between slices of French bread to make a hot herbed loaf. 250g butter;1 tbsp chopped chives;1 tbsp chopped fresh dill (or 1 tsp dried)1 tbsp chopped parsley;2 cloves garlic;1/4 tsp mixed herbs;salt & pepper. Beat butter until light and creamy,fold in chopped chives,dill & parsley,crushed garlic,mixed herbs salt & pepper.shape mixture into a rough log shape about a quarter of the way down a sheet of greaseproof paper.Fold paper over roll and then with a ruler,push against the butter so mix forms a smooth roll.Refrigerate till firm.Cut into slices when needed.
valentino,
Sep 24, 8:54pm
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,
Sep 25, 12:30am
Bumping for hunter133 Re fudgemaking hints.
brianmac,
Sep 25, 6:54pm
Bumping up for the yummy pikelet recipe at #23
valentino,
Sep 28, 3:31am
Bumping this . back up. Pam is on a little break I think.
urshala,
Oct 2, 12:52am
bump back up
brianmac,
Oct 2, 2:01am
Yes, I was up in Auckland! Appologies to any Aucklanders. Let's just say, I am glad to be home! The Wellington landing was terrifying to say the least-not at all pleasant.
kiwiscrapper1,
Oct 2, 6:12am
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.
cgvl,
Oct 6, 2:21am
saving from extinction
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