L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Recipe for Quiche Lorraine

Learn how to make a delicious quiche Lorraine from scratch. In this article, I share step-by-step instructions, along with videos and my own photos, for my homemade shortcrust pastry (for the base) as well as the cheese-and-broccoli filling. This is a quick-and-easy recipe.

Ingredients for Shortcrust Pastry

• 200g/6oz plain flour
• 100g/4oz butter
• Pinch of salt
• Cold water

Equipment Needed

• Baking tin
• Mixing bowl
• Grease-proof paper/parchment paper
• Stones or dried beans

Step 1: Make the Shortcrust Pastry

1. Preheat the oven to 180 C / 350 F.
2. Take out your mixing bowl and add the flour.
3. Put in the salt.
4. Add the butter to the flour and mix in well with your hands until it is a crumbly texture.
5. Add water and mix with a knife, it should be slightly sticky.

Step 2: Prepare the Baking Dish

1. Cut some grease-proof paper the size of the inside of the dish.
2. Take out three stones or some beans and have them ready.
3. Take some butter and spread around the base of the dish.

Step 3: Bake the Pastry

1. Return to the pastry and sprinkle some flour on top.
2. Move around with your hands until the pastry can be removed from the bowl in one go.
3. Sprinkle some flour on a board and add the pastry.
4. Roll it out until it is slightly bigger than the dish.
5. Add the pastry to the dish pushing it around the sides.
6. Put the grease proof paper in the middle and add the stones or beans.
7. Put in the oven to bake for ten minutes.
8. Remove the beans and paper and bake for another ten minutes until the base is lightly browned.
9. Allow to cool for half an hour.

Baking the pastry, also called blind baking makes sure it does not go soggy once you add the filling.

Quiche Filling

Ingredients

• 3 rashers of bacon
• 1 small onion
• 1 large tomato
• 750g / 3oz cheddar cheese
• 2 eggs
• Small pieces of broccoli
• 150ml / ¼ pt milk
• Salt

Step 4: Prepare the Quiche Filling

1. Cut up the rashers into small pieces.
2. Peel and cut the onion into small slices.
3. Cook on a frying pan for a few minutes.
4. Add the rashers, onions and broccoli to the dish.
5. Sprinkle the grated cheese evenly.
6. Beat the eggs in a bowl and mix in the milk.
7. Pour this over the ingredients.
8. Slice the tomato into large pieces.
9. Gently add them to the mixture.
10. Place in the oven for 30 to 40 minutes until golden brown.

Serving Suggestion

I prefer my quiche served with a lettuce and salad dish. They complement the taste and makes a delicious snack.

Homemade Quiche Recipe

Comments

L M Reid (author) from Ireland on October 31, 2017:

Hello Peachy, Yes have a go it is very easy to make and does taste delicious

peachy from Home Sweet Home on October 30, 2017:

This is a good recipe for homemade quiche, I sure am very interested to try this out, thanks

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Two Rhubarb Recipes

In this article, I show you how to bake rhubarb pie with homemade shortcrust pastry. I have also included a recipe for rhubarb crumble. There are step-by-step instructions with plenty of photos and videos for these dessert recipes. There is also a video of my mother making this rhubarb tart. If you watch the video until the end, you will see some very funny outtakes of both of us messing around.

Rhubarb Pie With Shortcrust Pastry

• Prep time: 30 minutes
• Cook time: 1 hour
• Ready in: 1 hour 30 minutes
• Yield: Serves 8 people

Ingredients

• 12 oz/340 grams self-raising or all-purpose flour
• 8 oz/245 grams butter
• 4 oz/110 grams sugar
• 7 sticks rhubarb

Step 1: Make the Shortcrust Pastry

1. Preheat your oven to 180 C / 350 F.
2. Add the flour to the bowl.
3. Add the butter into the flour and mix in well with your hands.
4. Add water and mix with a knife.
5. Cover a kitchen board with some flour and put the pastry mix on top of it.
6. Cut in half and leave one piece aside.

Step 2: Make the Rhubarb Pie

1. Prepare the baking tin or dish by rubbing some butter around the base of it.
2. Cover a kitchen board with some flour and put the pastry mix on top of it.
3. Add a sprinkling of flour on top and roll out to the size of your baking tin.
4. Place the pastry into it and push down gently fixing it around the edges.
5. Add the rhubarb pieces to the dish and move around evenly.
6. Pour some sugar over this.
7. Take the remainder of the pastry and roll out to fit the top of the pie.
8. Cover the top and press it down where the two pieces meet to seal it all in.
9. Place in the middle part of the oven for about 45 to 60 minutes until golden brown.
10. Take the pie out of the oven and place on a safe surface.
11. Add some butter to the top of the pastry and immediately sprinkle some sugar over it.
12. Cut into slices and serve with either hot custard, ice cream or cream.

Rhubarb Crumble Recipe

Ingredients

• 6 oz/150 grams self-raising or all-purpose flour
• 2oz/50 grams butter
• 3 oz/75 grams sugar

Instructions

1. Preheat the oven to 180 degrees C / 350 degrees F.
2. Add the flour to a large bowl.
3. Cut up the butter into small squares and add to the bowl.
4. Mix the butter into the flour using your fingertips.
5. When it is mixed together and looks like breadcrumbs add the sugar.
6. Stir this until it is evenly distributed.
7. Wash and cut the rhubarb into small pieces.
8. Take your dish and add the rhubarb.
9. Pour the crumble gently over the filling.
10. Put in the highest part of the oven for about 30 to 40 minutes.

My Mother Makes Rhubarb Pie

Here is a video of my 85-year-old mother making rhubarb pie and shortcrust pastry. Watch to the end to see some funny outtakes when we were making the video.

Comments

L M Reid (author) from Ireland on December 14, 2017:

Hello Susan, yes it is quite easy to make and the homemade version is so much more tastier than the store bought one.

Susan Zutautas from Ontario, Canada on November 28, 2017:

I love rhubarb pie but have never tried to make it. Will try your recipe as it sounds delicious!

L M Reid (author) from Ireland on October 25, 2017:

Hello Peggy, thanks for dropping by. That's another new product I will make with next years Rhubarb. Rhubarb sauce made with strawberries, sounds nice.

Peggy Woods from Houston, Texas on October 25, 2017:

It has been years since I have had a good rhubarb pie. My family also enjoyed rhubarb sauce made with strawberries. It was good to eat with toast.

L M Reid (author) from Ireland on October 23, 2017:

Hello Robert, I have never cooked Rhubarb with strawberries before but I will give it a try next time

Fiddleman on October 22, 2017:

Loved rhubarb pie as a kid. My mom made them as did her mother. As an adult the rhubarb was mixed with fresh strawberries and the combination in a cobbler is delicious.

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Recipe for the Best Christmas Pudding

Here in Ireland, plum pudding and cake for dessert after the Christmas dinner is a tradition. Both desserts can be made well in advance of the holidays, which is an added bonus during those hectic days leading up to Christmas day.

In this article, I show you how to make a traditional Christmas pudding. I have included helpful step-by-step instructions, videos, and my own photos so you can learn how to make it at home.

Ingredients

• 85 g / 3 oz of self raising flour
• 170 g / 6 oz of soft dark Sugar
• 170 g / 6 oz of butter
• 85g / 3oz of breadcrumbs
• 60 g / of grated suet
• 3 Eggs
• 1/2 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 tsp of mixed spice
• Pinch of salt
• 226 / 8 oz of sultanas
• 226g / 8oz of raisins
• 226 / 8 oz of cherries
• 113g / 4 oz of mixed peel
• 226 / 8 oz of ground almonds
• Rind of a lemon
• 1 large cooking apple
• Some margarine
• 1/2 pint of Guinness or 1/2 cup of whiskey

Preparation and Cooking Equipment

• Mixing bowl
• Wooden spoon
• Grater
• Three plastic bowls, between 1 to 2 litres ( 1 to 3 pints)
• Large saucepan
• Grease proof paper / Parchment paper
• Tin foil /Aluminium foil
• String
• Scissors

Method

1. Add these dry ingredients to a mixing bowl: sultanas, raisins, cherries, and mixed peels. Mix them well.
2. Now add the suet and breadcrumbs.
3. Using a grater, put in some lemon rind and a whole cooking apple.
4. Now it is time to put in the cinnamon, nutmeg, and mixed spices. It is important to sprinkle these with a spoon in an even way around the bowl.
5. Cream the butter and sugar together until smooth.
6. Add it to the bowl along with the flour and mix all these together.
7. Beat the eggs well, and add them to the other ingredients while mixing it with a wooden spoon.
8. Pour in the stout or whisky, and stir very well.

Irish Family Tradition

This is the time the Irish family traditionally allows everyone in the house to stir the Christmas Pudding mixture three times around the bowl and make a wish. I think it must have been invented by a resourceful mother who thought of it as a great way to get the other people in the house to give her a hand with the mixing. Once it is completed then cover the bowl well with grease proof paper and leave to stand overnight in a dry cold area.

Adding the Mixture to Cooking Bowls

1. Using each bowl as a measuring tool, place upside down on some grease proof paper.
2. Mark the circle onto the paper and cut.
3. Grease the bowls completely with margarine.
4. Add the mixture to each bowl leaving about one inch of space at the top.
5. Place the cut-out paper into the bowls so that the paper covers the mixture.

1. Put tin foil over the top of the bowls, and pull down around the edges.
2. Take a piece of string, and wrap it around the tin foil.
3. You will need someone to hold the knot as you tighten it as much as you can.
4. Pull the string from the knot over the top and down onto the other side.
5. Leave it a little bit loose, and then tie it on that side too. What you have done is made a secure handle from the string. This will be needed when you are lifting the bowl.

Steaming the Pudding to Cook

1. Put a large saucepan with boiling water half way up on the heat.
2. Lifting the pudding bowl with the string handle carefully and place in the pan.
3. Put the lid on securely and simmer for six and a half hours.
4. Check the water in the saucepan and add more when it is needed. You will have to do this a few times.
5. When it is cooked remove from the saucepan and allow to cool.
6. Take the pudding out of the bowl and place in a secure food container.
7. Store in a dry and cool place until it is ready to be eaten.

Serving Suggestions of Plum Pudding on Christmas Day

Serve hot by putting some slices in the microwave to heat and then adding custard or cream. It can also be served cold as a snack with tea or coffee. In Ireland lots of people fry it on a pan with their breakfast too.

How to Steam a Christmas Pudding

What Do You Think?

More Christmas Recipes

• My Traditional Christmas Cake Recipe
• Recipe for Turkey Legs With Stuffing

Comments

L M Reid (author) from Ireland on October 19, 2019:

Hello Liza, Yes it does take time to make but is easy enough all the same.

Liza from USA on October 18, 2019:

This looks something that I can do :) Perfect for the holiday and it comes very soon! Thank you for sharing the recipe!

L M Reid (author) from Ireland on September 11, 2017:

Hello Thelma

Yes me too, making the pudding is the first Christmas recipe to be done. I love it because it brings the holiday season closer

Thelma Alberts from Germany on September 10, 2017:

Yummy! I love Christmas pudding. Thanks for sharing your recipe.

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Brown Irish Soda Bread Recipe

This traditional brown soda bread recipe is quick and easy to make. I will show you how to create a delicious Irish bread from just a few basic ingredients. I have included step-by-step instructions with videos and my own photos.

Ingredients

• 450 grams wholemeal flour
• 350 ml buttermilk
• 1 egg
• 1 teaspoon bread soda
• 1/2 teaspoon salt

Optional Toppings

• Sesame seeds
• Poppy seeds
• Sunflower seeds
• Caraway seeds

Getting Everything Ready

Preparation

1. Pre heat the oven to 200 degrees C, 400 degrees F or Gas Mark 6
2. Take out three medium sized cake tins and add some grease around the edges using oil or margarine

Mixing the Flour

Method

1. Add the wholemeal flour to a mixing bowl.
2. Add in the bread soda and salt, and mix together.
3. Crack the egg into a smaller bowl, and stir in a little buttermilk.
4. Add this to the flour with most of the buttermilk, and stir in well.
5. Make sure there are no dry bits in the mixture.
6. Stir until all is evenly mixed and the dough is of a sticky consistency.
7. If it is too dry, mix in some more buttermilk.

1. Using a large spoon, fill the tins with the bread mixture up to three-quarters full.
2. Use a large spoon dipped in some water to smooth the top of the bread mixture.
3. Add toppings such as sesame seeds or poppy seeds to the top of each cake tin.

Getting the Loaf in the Oven

Baking Irish Soda Bread

1. Place in the oven, and cook for approximately 50 to 60 minutes.
2. Test they are ready by inserting a knife into one of them. If it comes out dry, then they are cooked. If it is slightly wet, then cook for another 5 minutes.
3. Take out the tray and leave for 5 minutes before you remove the bread.
4. Leave to cool down before eating.

My Mother Making Irish Soda Bread

Bread Soda

Alternative Names for Bread Soda

Baking soda, bread soda, and bicarbonate of soda are different names for the same thing.

• Australia: The term bicarbonate of soda is mostly used.
• United States: It is referred to as baking soda.
• Britain: It is called bicarbonate of soda.
• Ireland: We refer to it both as bread soda or bicarbonate of soda.

Irish Soda Bread Recipe

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Easy-to-Make Muffin Recipe

In this article, I show you how we made these fluffy muffins from scratch. It is a basic muffin mix and then we added different fillings, including orange jelly, peanut butter, chocolate pieces and raspberry jam.

We made these with different fillings because my 83-year-old mother was baking them with her 4-year-old great-grandson Quinn. He had great fun and was delighted to be helping his grandma. It did not take too long for them to cook, so he was able to see the end result and enjoy eating some, too.

Cook Time

Ingredients

• 400g plain flour
• 3 teaspoons baking powder
• 2 eggs
• 200g caster sugar
• 250 ml milk
• 125 ml butter
• 1 teaspoon salt
• 100g sultanas

Extra Fillings (Optional)

• Marmalade: orange jelly
• Peanut butter
• Chocolate pieces
• Raspberry jam or jelly

Step 1: Preparation

1. Pre heat oven to 200 C – 400 F or gas mark 6.
2. Add paper cases to your baking tray.

Step 2: Make the Batter

1. Add the flour, baking powder, and salt to a bowl.
2. Add the sultanas and mix in well.
3. Add the butter and milk to the beaten eggs.
4. Pour in the wet ingredients into the bowl with the flour.
5. Mix together.
6. Blend in the caster sugar until it looks like a smooth batter mix.
7. Give the mixture one final mix through.

Step 3: Add Optional Extra Flavours

1. Using a spoon and fork scoop out enough to fill the muffin cases half way in each one.
2. Add two teaspoons of jam, marmalade or peanut butter to the top of the mixture in each case.
3. Do the same with the broken pieces of chocolate.
4. Cover with more muffin mixture so each paper case is two thirds full.

Step 4: Time to Bake

1. Put in the oven to cook for 25 to 30 minutes.
2. At 200 C – 400 F or Gas mark 6.
3. Test they are ready by inserting a knife into one of them. If it comes out dry, then they are cooked. If it is slightly wet, then cook for another 5 minutes.
4. Take out the tray and leave for 5 minutes before you remove each muffin.
5. Leave to cool down before eating.

Muffins

How to Make Blueberry Muffins

Comments

L M Reid (author) from Ireland on September 24, 2018:

Thanks Casangel. Yes muffins are really easy to make and taste so nice.

Casangel on May 15, 2018:

love all the photos , great instructions .

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Ice Cream Dessert Recipe

This is one of the best dessert recipes I have created. It is easy and fun to make, and it tastes great, too. You can add other ingredients to create your own version. For example, if you have different fruit preferences, you can substitute your favorite fruit. I have included step-by-step instructions with videos and photos so that you can follow the recipe easily.

Ingredients

• 1 (200-gram) packet trifle sponge
• 2 large oranges or 3 satsumas
• 1 (410-gram) tin pineapples
• 100g raspberry jam or jelly
• 2 large bananas
• 1 (1-litre) tub creamy ice cream
• 1 (100-gram) bar chocolate
• 2 (32-gram) bars flake chocolate
• 250 milliliters double or whipping cream

Stage 1: Preparing the Bowl

Add cling film (saran wrap) around the edges of a bowl. Make sure to leave enough room at the top so that once the ingredients have been added you can finish off by wrapping it completely over the top of the cake, too.

Stage 2: Building the Cake

1. Cut the sponge in half and again in half sideways. This will give you the correct size to fit around the outside of the bowl. Make sure to keep some for the top of the cake too.
2. Spread the jam onto the sponge pieces.
3. Using the jam side up place the pieces at the bottom of the bowl and then around the sides.
4. Put in one whole pineapple slice at the bottom centre and then add smaller pieces of pineapple around that.
5. Add ice cream.
6. Add another layer of pineapples with some orange segments and banana slices.
7. Add some more ice cream.
8. Continue to do this until you reach the top.
9. Finish off by putting the remainder of the sponge on top of the cake.
10. Press down hard to make it all compact.
11. Pull over the cling film to completely cover the top.
12. Put the bowl in the freezer for at least three hours.

This cake can be made weeks in advance because it can stay in the freezer for quite a while until you are ready to eat it.

Stage 3: From Freezer to the Table

1. Take out of the freezer at least two hours before you plan to eat it.
2. Remove the cake from the bowl and put on a large plate.
3. This is made easy because of the cling film.
4. Leave in the fridge for an hour and outside on the counter for the last hour.

Stage 4: Prepare to Serve

1. Whip up the cream and leave in the fridge.
2. Break up the chocolate bar into a bowl and place over a pan with boiling water. Add half a cup full of hot water to the chocolate and stir as it melts.
3. When it has completely melted, pour it over the top of the cake.

Stage 5: Ready to Eat

1. Cut the cake into pieces and add to small serving plates.
2. Crumble some chocolate flake on top and add some whipped cream to each slice.

Ice Cream Sponge Recipe

Comments

L M Reid (author) from Ireland on February 01, 2017:

Hello JR yes it tasted great too.

Karen thanks for the comment. It really was very easy to make and the fruit mixed in with the ice cream was refreshing

Karen Hellier from Georgia on January 30, 2017:

Wow, that looks amazing. Thanks for sharing it with us...the recipe AND the pictures!

JR Krishna from India on January 30, 2017:

Wow!! Nice....

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

How to Bone, Stuff and Roll Turkey Legs

Learn how to remove the legs from the main body of the turkey and take out the remaining bones from the legs. I'll also show you how to make your own homemade stuffing and place it into the leg flesh.

There are step-by-step instructions with a video of my 86-year-old mother preparing and cooking the turkey legs. Learn how to make the homemade stuffing for this turkey recipe at home.

Ingredients

• 4 large onions
• 700 grams of butter, plus some extra to spread on the turkey breast
• 40 grams of fresh parsley, or dried if fresh is unavailable
• 2 grams of dried mixed herbs
• 800 grams of breadcrumbs
• 6 kilograms of fresh turkey, free range if possible
• Salt and pepper (optional)

Step 1: Make the Stuffing

If you are making stuffing for the first time, you will know once you have tasted it whether you need to add more or less of the seasoning for the next time. It all depends on your own taste.

1. Peel and chop up the onions into small pieces.
2. Add half the butter to a large pot and heat until nearly melted.
3. Add the chopped onions and cook until soft and slightly brown.
4. Add half the parsley over the onions. I prefer to use fresh parsley because it tastes better, but if you are unable to buy this, then use dried parsley.
5. Add some of the mixed herbs and stir in well.
6. Put the remaining butter into the pot and stir until melted.
7. Add in the breadcrumbs and mix until all the wet ingredients have dissolved into them.
8. Add the remaining parsley and mixed herbs and stir in well.

How to Make Your Own Breadcrumbs

I prefer to buy the breadcrumbs ready-made these days. But if you wish to make your own, it is easy enough:

1. Break the bread up into small pieces and put in a blender.
2. Turn this on until the bread has turned into breadcrumbs of your desired size.

Step 2: Remove and Bone the Turkey Legs

1. Pre-heat the oven to 400ºF.
2. Remove any unnecessary objects from the kitchen counter before you open the turkey. This will save you from touching anything once you have it out of its wrapping.
3. Remove the turkey from the wrapping.
4. Cut the string that is holding the legs together.
5. Remove the giblets from it. These are usually inside the cavity in a bag.
6. Place the turkey onto a chopping board and pat it dry with throwaway paper towels.
7. Take hold of one of the legs in one hand, pulling it away from the main body.
8. Use a very sharp knife to cut around the skin that is keeping it attached.
9. Gently pull away the leg and place it on a plate.
10. Do the same for the other leg.
11. Take one leg and hold it by the largest bone.
12. Use the knife to cut the meat away from the leg bone. Twist the leg around as needed until all the bones have been removed.
13. Place the meat onto some aluminium foil.

Step 3: Add the Stuffing

1. Spread the meat out on the tinfoil as much as possible and add the stuffing.
2. Roll the top leg meat over so that you have the stuffing in the centre with the meat on both sides.
3. Do the same for the other leg.
4. Cover with the tinfoil.

Set aside any leftover stuffing. You can cook it on its own (see Step 6 below).

Step 4: Prepare the Turkey Breast

1. Spread the butter, which should be softened at room temperature, all over the outside of the turkey.
2. Add sprinkles of salt and pepper, if required.
3. Put it into a cooking bag (if you have one) and place it in a roasting tin.
4. If you do not have a cooking bag, add about an inch of water to the roasting tin, then place the turkey in the middle of it.
5. Cover with aluminium foil.
6. Optional: Some people would add an onion cut in half and some other vegetables to the roasting tin at this stage, too. This is up to you if you want to do so.

Step 5: Roast the Breast and the Legs

A turkey with the legs attached would normally take approximately 15 minutes for every pound. Because this one only has the breasts and wings, it will be more like 10 minutes for every pound. The stuffed legs can be cooked at the same time as the main turkey breast after the initial 20 minutes. You may also want to cook your remaining stuffing at the same time (see Step 6 below).

Getting Started

1. Put the breast in the roasting tin in the middle shelf of the oven at 400ºF for 20 minutes.
2. Lower the temperature to 325ºF.
3. Place the tinfoil-wrapped turkey legs in the oven on the lowest shelf.

Cooking Time for the Legs

1. Check the legs after about one and a half hours. The legs should take about two hours to cook through, but you'll want to check early as each oven is different. (If you have a fan oven, they will take a shorter time to cook.)
2. When they're done, remove from the oven and leave the legs in the tinfoil to cool until you are ready to serve them.

When you carve the turkey legs, you will find it very easy to keep the meat and stuffing together.

Cooking Time for the Breast

1. Leave the breast in the oven at 325ºF until an hour before it is due to finish roasting. Check on its progress at this point.
2. At this stage, if it is not in a roasting bag and is covered with aluminium tin foil, then I remove the foil in order to allow the breast to brown.
3. For the final hour or so, lower the temperature to about 250ºF.
4. Check whether it is completely roasted by sticking a knife into the meat. If it comes out clean with no runny pink juice, then it has roasted thoroughly.
5. Also check the meat between the wings—it should not be pink, either.
6. Remove the breast from the roasting tin and bag (if you used one), and put it onto a large serving dish.
7. Cover loosely with fresh aluminium tinfoil and leave it to cool for at least half an hour before carving.
8. Pour the juices into a pot to use later, if you want to make a gravy. (I usually add the juices to Bisto Gravy Powder.)

Note: The cooking times are always only approximate, so go by your common sense when deciding if the turkey is fully cooked, not by the times given in this recipe.

Step 6: Cook the Rest of the Stuffing

If you have any leftover stuffing, you can cook it on its own. You can do this at the same time you cook the breast and legs. This year, I bought two aluminium dishes to use for the stuffing. You can use a roasting dish, if you wish.

1. If using the aluminium dishes, grease the bottom and sides with butter and then pour the stuffing into the dishes. Cover with some tin foil.
2. If using a roasting dish, grease the bottom and sides first. Then add a large sheet of aluminium foil, making sure it is long enough so you can fold over the remainder and use it to cover the stuffing. Add the stuffing to the tinfoil and cover it.
3. Put the stuffing into the oven on the lowest shelf and cook for one hour.
4. Remove the trays from the oven and gently stir until the crispy parts on top have moved further down.
5. Put back in the oven for a further one hour.

This allows the rest of the stuffing to become crusty, too. Because it is on the lowest shelf in the oven, it can be returned there to stay warm until you need it.

Stuffed Turkey Legs

My Mother Roasting the Turkey

More Christmas Recipes

• My Traditional Christmas Cake Recipe
• How to Make a Christmas Plum Pudding Recipe

Questions & Answers

Question: How long does it take to cook a turkey?

Answer: Cook the turkey in the oven at 350 degrees F or 180C/160C fan/gas 4. For each kilo of turkey cook for 40 minutes and then add another 30 minutes to that time. When cooked remove it from the oven and allow it to rest for at least 30-45 minutes before carving.

Comments

L M Reid (author) from Ireland on November 21, 2015:

Hello Casangel.

Yes if you cook your turkey legs that way then the kids can have some too. There is no need to worry about the bones. The turkey meat on the leg is a completely different taste to the turkey breast.

Casangel on November 02, 2015:

Yummy yummy going to try that with turkey legs, I usely just cook them and hubby has them but this year im going to try your way, wish me luck.

L M Reid (author) from Ireland on January 28, 2015:

Yes Turkey Legs Stuffed with homemade stuffing does taste so good

Thank you peachpurple for taking the time to leave a comment

peachy from Home Sweet Home on January 24, 2015:

you could open up a restaurant for this yummy turkey recipes

L M Reid (author) from Ireland on January 15, 2015:

Cooking Turkey Legs once they are boned is a pleasure especially when I fill them with my own stuffing.

Thanks Jay for your comment, it is appreciated

Jaypyramid on December 23, 2014:

Your articles are so easy to follow, I love the photos and oh my, that looks so delicious. The stuffing, must try it. Well done and Thank you

L M Reid (author) from Ireland on December 06, 2014:

Thanks Susan yes it did taste so nice. The brown meat of the turkey is always a lot tender and juicy than the breast

Susan from India on December 04, 2014:

Wow... Yummy hub and the photos are amazing.

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

My Christmas Cake Recipe

Here is a recipe for the traditional Christmas fruitcake. I have included step-by-step instructions with videos and pictures, which makes this recipe easy to follow. There is also a video of my 85-year-old mother making this cake.

Christmas Dessert

Christmas is a holiday that is associated with many traditions all over the world. Here in Europe, the food served for the Christmas dinner is usually turkey and ham with an array of vegetables. The Christmas cake and pudding are also part of the eating experience.

Ingredients

• 1 orange
• 1 lemon
• 8floz / 225ml of whiskey
• 1lb / 450g sultanas
• 1lb / 450g raisins
• 1lb / 450g currants
• 7 oz / 200g glacé cherries
• 6oz / 170g mixed candied peel
• 10 oz / 280g margarine or butter
• 10 oz / 280g light brown sugar
• 6 eggs
• 14 oz / 400 g plain flour
• 3 cooking apples
• 4oz / 110g ground almonds
• 2oz / 50g walnut pieces
• 2oz / 50g flaked almonds
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves
• Pinch of ground allspice

Step 1: Gather These Ingredients

• Orange
• Lemon
• Whiskey
• Sultanas
• Raisins
• Currants
• Glacé cherries
• Mixed candied peel

Step 2: Marinate the Fruit

1. Add the sultanas, raisins and currants to a bowl.
2. Grate the rind of the orange and lemon and add to fruit.
3. Cut the cherries in half and add to mix.
4. Squeeze the juice from the lemon and orange and mix into the fruit.
5. Add the whiskey and mix in well.
6. Leave in the fridge to marinate for 24 hours.

Now that you have waited 24 hours for the fruit to marinate you are ready to finish putting all the ingredients together to bake the cake. Before you begin mixing the ingredients, preheat the oven to 300 degrees F / 150 degrees C or Gas mark 2.

Step 3: Make the Cake Batter

1. Take the butter and sugar and mix with a wooden spoon until fluffy.
2. Next, take the flour and the eggs and mix into the bowl by using 2oz / 80g of flour to each egg.
3. Add the flour first then an egg, mix well.
4. Repeat the process until eggs and flour are used.
5. If you are used to baking cakes then you can lightly whisk the eggs together and then add a small amount of eggs and flour together until it has been fully mixed in.
6. Take the fruit you mixed earlier and add to the bowl. Mix in well.
7. Now take the cooking apples and peel off the skin. Use a grater to slice the apple pieces into the bowl.
8. Add the ground almonds, walnut pieces and flaked almonds and mix in well.
9. Add the spices evenly around the cake mixture and stir in well.

Step 4: Choose Your Cake Tins

You can use whatever size or shape of cake tin that suits your needs here. The tradition in our family has always been to have the smaller cake before Christmas in the guise of having to taste it before the big day.

This year my mother added a third even smaller cake tin so she could bake a mini Christmas cake as a special thank you to my brother in law for his help during the year. He was delighted that the extra effort was made just for him. The amount of cake mixture you will have made with the above ingredients will fill a 10 inch / 25 mm deep-sided cake tin, as well as a much smaller cake tin.

1. Grease the tins and then add greaseproof paper to the bottom and around the edges.
2. The paper should come up above the tin by at least another 8 inches. This will prevent the edges from burning while the centre of the cake is cooking.
3. Add the cake mix to each tin. Smooth out with a wooden spoon.

Step 5: Bake the Cake

1. Place in the centre of the cooker.
2. Bake for 4 to 5 hours depending on your own cooker.
3. After 3 hours of baking add some more greaseproof paper to the top of the cake mix, cutting a triangle hole in the centre. This will prevent the top of the cake from burning.
4. Test the cake after four hours by opening the door and pulling out the tray.
5. Then have a clean knife and pierce the centre of the cake. If it comes out clean and dry then the cake is cooked.
6. If the knife is in any way wet then push the oven tray back in and cook for another 30 minutes. Repeat the testing process again.

When the Christmas cake is cooked take it out of the oven but leave it in the tin until it has cooled down, this will enable you to remove it without any broken pieces. Once the cake is out of the tin, leave it on a tray until it has completely gone cold.

Step 6: Decorate the Cake With Icing

Make sure to have the cake already covered with the marzipan at least three weeks before you want to eat it. You will need to leave the icing for another two weeks for the best taste.

How to Add the Marzipan

The marzipan is already prepared so leave at room temperature a few hours before use.

Ingredients

• 2 blocks of marzipan
• Some marmalade or fruit jelly

When you are preparing the cake for icing and decoration turn it upside down and use that end. This gives you an even surface to work on.

Instructions

1. Using a knife scoop out some marmalade or jelly and add to the cake.
2. Spread it around the top and sides of the cake. If you put the knife in some hot water first then this helps to spread it evenly and quickly.
3. Remove the packaging from the marzipan and then add a tiny bit of flour to the table and some on the marzipan. This will stop it sticking to the table and the rolling pin.
4. Roll out to the required size and shape. The thickness should be about a quarter of an inch.
5. Place on the top of the cake and cut the edges with a sharp knife.
6. Roll out more marzipan in thinner strips for the sides.
7. Place the strips around the cake and push together so that all the marzipan is firmly and evenly placed on the cake.

It is also best for the flavour of the Christmas cake to leave in a cake tin or other container for at least a week before you add the icing and the decorations.

1. Wrap the cake in clean greaseproof paper and then wrap again with tin foil.
2. Place in a container and store in a cool place.

If you attempt to add the icing too soon, the oil from the marzipan with seep through the icing and create a messy looking finish.

Ingredients

• 1 bag of instant icing sugar or 1 packet of ready-to-roll icing

Instructions for Instant Icing Sugar

1. Pour the mixture into a bowl and add some water.
2. Mix with a wooden spoon making sure to get out all the lumps.
3. If it is too thick to spread then add more water and continue to mix. Once it is the required constituency you can put a large amount onto the top of the cake.
4. Then boil some water and add to a cup.
5. Place the knife into the hot water as you spread the icing over the cake.
6. You can spread the icing evenly or in raised waves like I have done for this cake.

Instructions for Ready-to-Roll Icing

1. Remove from the packet and place on the table with a tiny bit of flour underneath.
2. Roll out to the required size and place on to the cake.
3. Cut off the edges with a sharp knife. Do the same for the sides.

The icing does not take too long to dry and become hard so it is best to arrange your Christmas decorations on the top of the cake as soon as possible. I always find the cake looks a lot better if a ribbon has been placed around the sides of the cake. These can be bought especially for this purpose.

You can then finish off decorating the Christmas cake by adding either a Christmas tree, sleigh, Father Christmas, Santa or reindeer, etc. Place back in the cake tin ready and leave for at least two weeks. You now have your own homemade Christmas cake baked and decorated ready to be presented and eaten on Christmas Day.

Dundee Fruitcake Recipe

Below is a video of my 86-year-old mother making this fruitcake.

This recipe can be used to substitute for the ingredients above if you can not digest the extra spices that are included in the Christmas cake recipe. This video shows you how to make a basic fruitcake and includes all the methods in the recipe as explained above.

Another Christmas Dessert

• How to Make a Christmas Plum Pudding Recipe

Comments

L M Reid (author) from Ireland on November 28, 2014:

Never had Rum in a Christmas Cake but it does sound tasty. I am glad to have inspired you to make one for this Christmas Creativelycc.

Carrie L Cronkite from Maine on November 27, 2014:

Thank you so much for this wonderful hub. I am definitely going to make a Christmas fruitcake for Christmas this year. My mother used to make it every year. I'm going to use rum in my cake. Excellent and refreshing hub!!!

L M Reid (author) from Ireland on October 25, 2014:

Yes Christmas is fast approaching again Manasi4.

I am on Bubblews but have stopped writing there now

Manasi4 on October 13, 2014:

you sure have some great pictures

ahh.. christmas is near...

your name is similar to someone on bubblews. are you there?

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

How to Make Seville Orange Marmalade

Once you have tasted your own homemade marmalade, you will never want to buy the commercially made varieties again. The flavor and taste will be superior to any you have ever tasted before

Yes, preparing the ingredients can be messy and does take time, but it is well worth the effort. This recipe works for lemon marmalade, too. Just use a pound of lemons and one orange and follow the instructions below. I have included step-by-step instructions and my own photos so you can learn how to make this marmalade at home.

Ingredients

• 13 to 14 (approximately 1 pound) Seville oranges
• 1 large lemon
• 1.8 kgs (approximately 1 1/2 bags) jam sugar

Equipment

• Large pot
• 4 to 5 jam jars with lids
• Wooden spoon
• Ladle
• Bowl
• Container
• Oven-proof container
• Plate
• 2 saucers
• Electric food processor

Step 1: Prepare the Jars

1. Sterilse the jars, lids and muslin or cheesecloth.
2. Wash the jars and lids in hot water.
3. Place them in an oven proof container and put in the oven.
4. Put the muslin cloth or cheesecloth into a container and cover with boiling water.
5. Put a plate or saucer in the freezer.

Step 2: Prepare the Oranges and Lemon

1. Wash and dry the oranges and lemon.
2. Cut each orange into four pieces.
3. Do this on a small plate to catch every bit of juice.
4. Remove the orange segment from each piece.
5. Take out all the pips from each segment.
6. Put the pips into one container as you will use these later.
7. The pips are full of pectin and this is needed to set the marmalade.
8. Place the remaining slices of orange peel on to a plate.
9. The orange peel contains the zest which is the orange part and the pith which is the white part.
10. The pith contains the pectin which allows the marmalade to set.
11. Do this for each orange.
12. Prepare the lemon in exactly the same way as above.

Step 3: Prepare the Pectin Bag

1. Use a piece of muslin cloth or cheesecloth.
2. Place the pips from the fruit onto the cloth.
3. Wrap around the four corners and tie into a knot creating a bag to hold the pips.
4. Use some more of the muslin to make a string and attach to the bag.

Step 4: Cook the Fruit

1. If you like peels in your marmalade cut up a quarter of the orange peel into thin strips.
2. Place in the pot.
3. Put three quarters of the orange peels and that from the lemon into the mixer.
4. Mix until a fine pulp.
5. Add this to the peels in the pot.
6. Tie the bag onto the side of the pot so that it boils with the rest of the mixture.
7. The pectin from the pips will seep into the fruit as it simmers.
8. Add enough boiling water to the pot so that it just covers the fruit.
9. Turn the heat up until the mixture comes to the boil.
10. Keep the marmalade boiling for about 10 minutes making sure to stir all the time.

Step 5: Test for Readiness

1. Take the saucer out of the freezer.
2. Using a wooden spoon remove a small bit of mixture and place on the saucer.
3. Leave for about 2 minutes.
4. Either take a spoon or use your finger to test it.
5. If there is a slight tightness in the marmalade, then it is setting.

Step 6: Add the Jam Sugar

Jam sugar has pectin added so it speeds up the cooking time of the marmalade.

1. Pour in the sugar at intervals stirring all the time.
2. Once the sugar has dissolved completely lower the heat under the pot.
3. Boil for about 45 minutes stirring the mixture at all times.
4. If you see orange scum on the surface of the marmalade liquid, add a knob of butter.
5. This will dissolve the scum easily.

Step 7: Squeeze Out the Liquid

1. Remove the pot from the heat.
2. Untie the muslin bag from the pot.
3. Place on a plate and squeeze out any liquid using a fork and knife.
4. Return this to the pot as this contains pectin.
5. Remove the large pieces of orange and lemon skin from the pot.
6. Stir the marmalade well.

Step 8: Ladle Into Jars

1. Take the jam jars out of the oven and place near your marmalade.
2. Using a ladle, spoon the marmalade into the jar.
3. Leave about half an inch free at the top.
4. Seal with the lid.
5. Repeat the process with the other jars.
6. Put the last of the marmalade into a container.
7. Gently move the container that has the marmalade jars away and do not move for 24 hours.
8. This will allow the marmalade to set properly.
9. Make some toast and taste your marmalade.

How to Make Orange marmalade

Seville Orange Marmalde Recipe

Seville oranges are very easy to peel and are full of juice. They make the marmalade taste much sweeter with a stronger flavor. They are high in pectin too. Pectin is what enables the marmalade to set. The disadvantage with using Seville oranges is that they are only available in January and February in most countries. Other oranges can be used very successfully but the taste of marmalade made with Seville oranges is unique.

Jam Sugar

Jam sugar is used when making jams and marmalade because it contains added pectin. This allows the jam and marmalade to set quicker cutting the time needed in the cooking process. I hope you enjoyed it enough to try making your own orange marmalade at home soon. You will be surprised at how much better it tastes than any other you have bought in the shops.

Comments

L M Reid (author) from Ireland on March 06, 2014:

Thank you everyone for all the kind comments and for sharing, I do appreciate it.

DzyMsLizzy yes you can use ordinary sugar to make the marmalade but it takes longer to cook. It does take a while to make but is well worth the effort for that wonderful taste .

RTalloni it does indeed smell really nice while it is cooking.

RTalloni on March 05, 2014:

Congrats on your Hub of the Day award for this how-to on making this orange marmalade. Can't imagine how wonderful it smells when you are preparing it!

Liz Elias from Oakley, CA on March 05, 2014:

Congrats on HOTD!

I will have to bookmark this, for sure. The store bought varieties are all chock-full of that horrid "high fructose corn syrup" instead of real sugar, and it is not good for us.

This does sound like a lot of work, and a full day in the kitchen, but I'm sure it is worth the effort. I'm thinking--might this also be done in a traditional boiling water bath canner, instead of using the oven to heat the jars? I'll have to find out.

As far as "jam sugar," I've never seen any such thing here in the USA..perhaps adding some powdered fruit pectin would work as well, if all we have is plain granulated sugar?

Ana Maria Orantes from Miami Florida on March 05, 2014:

Miss. Viking 305m Congratulations for the instructions on How to Make Marmalade with Seville Oranges. You did a fantastic job on your hub. Thank you for the recepy.

Harry from Sydney, Australia on March 05, 2014:

Great article! ..and congrats on being chosen as the hub of the day :)

Jackie Lynnley from the beautiful south on March 05, 2014:

I will be trying this out! I use marmalade in my salad almost daily and I have lots of cute jars I save for projects just like this. Thanks so much for sharing! ^

Yvette Stupart PhD from Jamaica on March 05, 2014:

This is an awesome hub. I love the great pictures that help you to easily follow the instructions that are given. Thanks for sharing viking305.

Barbara Bethard from Tucson, Az on March 05, 2014:

oh my viking305!! This is an exceptional hub! So well written with amazing pictures and videos!! Congratulations on the HOTD!! Well Deserved!

Kenneth C Agudo from Tiwi, Philippines on March 05, 2014:

Wow Amazing hub! When I was in high school we had this topic of canning, or making jams but we never tried making one. great recipe and very clear instructions too :)

swilliams on March 05, 2014:

Wow this is amazing work! The videos are amazing and the Marmalade looks tasty. Thank for sharing .

L M Reid (author) from Ireland on February 13, 2014:

sallybea 3 thanks for your comment. Your mother was very lucky indeed to have a fruit garden.

Patsybell making marmalade really is quite easy maybe you might try it when you have time, it is well worth the trouble for the lovely taste. Thanks for the comment and the pin

L M Reid (author) from Ireland on February 12, 2014:

Thank you VVanNess, it is the first time I tried it too and it tastes so much better than the shop bought marmalade. When you have the time you should give this recipe a go, you will not be disappointed.

Patsy Bell Hobson from zone 6a, Southeast Missouri, USA on February 10, 2014:

This is amazing. I never thought o make it myself. Great photos and clear instruction. Voted up and pinned.

Sally Gulbrandsen from Norfolk on February 10, 2014:

viking305

Great tutorial with some lovely images. My late Mother made jams and marmalade all the time, really delicious they were too. It is too bad that I had not inherited all her skills. Guess it helped that she had almost every fruit imaginable growing in the back garden and with her large family and it was a necessity for her to do so. Thanks for sharing.

Victoria Van Ness from Fountain, CO on February 09, 2014:

Yum! I'll have to try this out. This looks delicious. :) Great job!

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

7 Ways to Cook Potatoes

In this article, I will share seven ways to cook potatoes, along with step-by-step instructions, videos, and my own photos. This makes it easy for you to follow and create some delicious potato dishes that you can add to your meals. The recipes I will share here are:

1. Mashed
2. Roasted
3. Baked
4. Homemade fries or chips
5. Baked and covered in cheese
6. Cooked in the skin
7. Fried slices

1. Baked Potato Recipe

Ingredients

• 4 large potatoes
• 25g cheese
• 20g butter

Instructions

1. Wash the potatoes with the skin on.
2. Cut out any major bad bits. Do not remove the skin
3. Punch holes in the potato with a fork on both sides
4. Place on a baking tray and in the oven on the top shelf
5. Cook for 1 hour and 15 minutes
6. To test they are done pierce with a knife. If it goes through easily then they are ready. If not put them back in the oven for another 10 mins.
7. Remove from oven
8. Cut across the potatoes with a knife
9. Turn to the right and cut again.
10. Squeeze open the top of the potato
11. Add a knob of butter into the opening
12. Add some grated cheese to each one
13. Add to a plate and serve with your meal

2. Cheesy Potatoes Recipe

Potato slices covered in cheese and baked in the oven.

Ingredients

• 4 medium potatoes
• 50g cheddar cheese
• 100ml milk

Instructions

1. Peel the potatoes.
2. Wash under the tap.
3. Cut up into thin wide slices.
4. Place in a baking dish flat.
5. Add the milk slowly from the side. Milk should come up to halfway.
6. Grate the cheese over the potatoes. Making sure to cover them all.
7. Place in the oven in the middle shelf.
8. This dish is best made when you already have something else cooking in the oven.
9. It takes 50 minutes to cook at a temperature of between 200 to 220 degrees.

3. Roast Potatoes

Ingredients

• 4 medium potatoes
• Cooking oil

Instructions

1. Peel the potatoes.
2. Wash them with cold water.
3. Cut into small pieces. Four for each potato.
4. Add a small amount of oil to a roasting dish.
5. Place the potatoes in the dish.
6. Cover with the oil.
7. Add enough oil to reach a third of the way up to the potatoes.
8. Place in the oven on the top shelf at 220 degrees.
9. Cook for 1 hour and 15 minutes.

It depends how to like them cooked for the time. If they are not crispy enough cook a little longer

4. New Potatoes Recipe

Ingredients

• 1/2 kg new potatoes
• 15 g butter
• Fresh or dried parsley

Instructions

1. Prepare 6 for each person.
2. Wash the potatoes in a basin of water.
3. Remove the worst parts of the skin by using a hard sponge or scraping with the edge of a knife.
4. If there are any stubborn bits you can take them off by cutting with the knife.
5. Put in boiling water in a pan.
6. Boil for 25 minutes.
7. Drain from the water.
8. Add a small amount of butter and shake to cover all the potatoes.
9. Mix in a small amount of cut fresh parsley or dried parsley.

5. Homemade Chips or Fries

Ingredients

• 4 medium potatoes
• Cooking oil

Instructions

1. Peel and wash the potatoes.
2. Cut into large thick strips.
3. Heat up the oil in a pot and place the basket inside.
4. Test the heat of the oil by adding one chip. If it starts to cook straight away add the rest. If not wait until the oil is hotter.
5. Give the chips a shake every couple of minutes to cook them evenly.
6. Remove when the fries are cooked the way you like them.
7. Either lightly brown or well cooked.

6. Creamy Mashed Potatoes Recipe

Ingredients

• 4 medium potatoes
• 40g butter
• 50ml milk

Instructions

1. Remove the skin and wash in cold water.
2. Cut up each potato into four pieces.
3. Place in a pot and wash in cold water again.
4. Add boiling water and cook for 25 minutes.
5. Drain the water from the pot.
6. Add the butter and milk.
7. Use a masher or fork until you have a wonderful mixture of creamy mashed potatoes.

7. Fried Potato Slices

Ingredients

• 2 medium potatoes
• 100g cooking oil

Instructions

1. Peel and wash the potatoes.
2. Cut them in half and add to a pot of boiling water.
3. Cook for 20 minutes.
4. Drain the water and turn out onto a plate to cool.
5. Cut them up into medium slices.
6. Heat up the frying pan with a little bit of oil. Enough to come up half way to the slices.
7. Fry at a medium heat until brown. Turn over and fry on the other side.
8. Remove from the pan onto a paper towel and gently pat to remove any excess oil.
9. Serve with your meal.

Best Potato Recipes

There are so many ways to cook potatoes that it is nice to experiment with different tastes and flavours. I hope that you have found at least one of these recipes interesting and worth a try. Adding potatoes to family meals is a budget-friendly way to create delicious dinners every night.

Comments

L M Reid (author) from Ireland on September 24, 2018:

Hello Theblogchick, thanks for your comment. There are so many ways to cook and eat potatoes you can eat them every day.

Theblogchick from United States on August 06, 2018:

Great hub. Thanks for sharing.

Casangel on June 30, 2016:

OMG looking at your photos at 10 am. and I'm starving for my dinner but which one do I cook ????? such choices thank you for some great idears for dinners . I love all your food hubs and the photos make my mouth water, mummy mummy

L M Reid (author) from Ireland on November 26, 2014:

Yes potatoes are very versatile and can be cooked in many ways. glad you like the recipes Imoyer02

Leon Moyer on April 09, 2014:

Oh geez... I don't think I've ever been this hungry right after eating a meal. This hub makes me want to eat like no tomorrow. Great information, and definitely something I'll be trying in the near future.

L M Reid (author) from Ireland on January 06, 2013:

Mashed potatoes are always great with any meal I agree Fiddleman. Thank you for taking the time to leave a comment

Fiddleman on October 31, 2012:

Now this s a meal fit for any man. Thanks for sharing!

L M Reid (author) from Ireland on July 23, 2012:

Yes there are so many delicious things that can be done with the potato.

Thank you everyone for taking the time to leave a comment

iefox5 on July 23, 2012:

I'm a big fan of potatoes, the recipes look great and delicious.

freecampingaussie from Southern Spain on July 22, 2012:

Yum ! It all looked really good ! I make potoato bake when its not too hot here . We love all types of potatoes.

Rebecca Mealey from Northeastern Georgia, USA on July 22, 2012:

Wow, you have the potato well covered. What a nice Hub, so useful!

Brett C from Asia on July 22, 2012:

Even easy enough for me to cook lol. Potatoes definitely help fill stomachs and save money.

Shared, up and interesting.

L M Reid (author) from Ireland on July 18, 2012:

Hello Jeff yes it is amazing how many different dishes can be made with potatoes. Thanks for stopping by and taking the time to leave a comment

Jeff Gamble from Denton, Texas on July 16, 2012:

Great potato ideas, time to think outside the steak and baked box - I'll be trying a few of these out for sure

L M Reid (author) from Ireland on July 12, 2012:

A dinner with some kind of potatoes just doesn't feel right in our house lol

Thank you Thelma for leaving a comment, the votes and for sharing

Thelma Alberts from Germany on July 12, 2012:

Yummy! I like these recipes and I feel hungry now seeing these inviting photos. I´ll try them. Voted up and shared.

L M Reid (author) from Ireland on July 07, 2012:

Lipnancy: I too love potatoes with my meals, mash is my favourite.

ChristyWrites: Yes I was brought up with eating potatoes with every meal, love them. Thanks for the votes and sharing

sgbrown: New potatoes covered with butter, salt and parsley are great. Hope you enjoy them with cheese too. Thanks for the votes

tammyswallow: lol Chips with fried eggs and beans - perfect

molometer: Yes they are cheap enough to buy and do go a long way no matter which way they are cooked. Thank you for all the shares, much appreciated.

Purple Perl: Thanks for the shares and comment

Thanks you all for taking the time to leave a comment, vote and share

Esther Shamsunder from Bangalore,India on July 04, 2012:

Excellent pics, and step by step instructions make this hub interesting and needs bookmarking and shared. Congrats too.

Micheal from United Kingdom on July 03, 2012:

What a great idea for a hub. These days budget friendly meals are much in demand.

Great to see the variety of potato recipes. I will try a few too.

Voted up useful and interesting.

Shared pinned and tweeting this to Keith lemon. he loves potatoes : )

Tammy from North Carolina on June 29, 2012:

That is my kind of meal! I love homemade french fries. This makes me want to hit up a buffett and hurt myself! I look forward to desert.. hint hint!

Sheila Brown from Southern Oklahoma on June 29, 2012:

Great ideas for cooking potatoes. I love potatoes and cook them frequently. One of my favorites is new red potatoes, boiled with the skin on and then stir them with a little milk and lots of butter, salt and potatoes. One of my family favorites. I am going to try your potatoes with cheese on top, sounds yummy! Voted up and useful. Have a wonderful day! :)

Christy Birmingham from British Columbia, Canada on June 29, 2012:

Nice! Solid food that is quick to make and not bad for the budget. I vote up, sent on Twitter, and will share with my HP followers too.

Nancy Yager from Hamburg, New York on June 29, 2012:

Love the yummy pictures. Enjoyed your hub very much because I am a big potato fan.

L M Reid (author) from Ireland on June 28, 2012:

I think we all have our own ways of cooking potatoes and that is the beauty of them.

Crystal Tatum yes mashed with butter and milk is mine too

Just ask Susan sorry I made you hungry lol

Kelly the family is so used to me taking photos with every meal

Thanks for taking the time to leave the comments and for the congratulations on the win.

I had to keep only one eye on the tennis while Andy Murray was winning in order finish this hub before the deadline but it was worth it!

kelleyward on June 28, 2012:

Wow this looks awesome! I love the detail and pictures. Congrats on the win! Take care, Kelley

Susan Zutautas from Ontario, Canada on June 28, 2012:

I was doing okay today as far as the hunger kicking in. After reading and seeing all your great pictures I'm hungry again!

Congrats on the win!

Crystal Tatum from Georgia on June 28, 2012:

Potatoes are my favorite food - my faves are mashed potatoes and baked potatoes.

L M Reid (author) from Ireland on June 28, 2012:

My favourite is creamy mash. It is amazing how many dishes can be made with them! Thanks for the comment and vote

Vespa Woolf from Peru, South America on June 28, 2012:

Wow, so many ways to make potatoes! I vote for cheesy potatoes...just thinking about them makes my mouth water. Thank you and voted up.

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Salad Recipe with Potatoes and Mayo

In this article, I will show you how to make the best creamy potato salad recipe with a step-by-step guide, videos, and photos. This traditional dish goes well with coleslaw and sandwiches.

Preparation and Cook Time

Ingredients

• 3 large potatoes
• 6 scallions or spring onions
• 1 bunch parsley, fresh or dried
• 1/2 jar mayonnaise
• 1 ounce butter
• Salt and pepper

Instructions

1. Peel and wash the potatoes. Cut into small pieces and boil until they are soft when pierced with a knife. Remove from the cooker and drain out the water.
2. While they are still hot add the butter in small pieces and allow to melt.
3. Prepare the scallions or spring onions. Cut off the root end making sure to keep as much of the bulb as possible. Wash under the tap. Cut into very small pieces. Make sure you use both the bulb and the green storks
4. If you have fresh parsley then cut off some storks and cut them up into small pieces. It is not always possible to grow or buy fresh parsley so the dried herb will do. But to be honest it really does not taste any where as nice as fresh.
5. Go back to your potatoes. Mash them up with a fork. but not too much. You do not want them completely mashed. Small lumps of potato as well as smooth mash is your aim.
6. Add the scallions or spring onions and the parsley to the potatoes.
7. Mix in gently with the fork. Add most of the parsley and do the same. Salt and pepper can now be thrown in too if required
8. Use a large spoon to throw in the mayonnaise and blend in gently
9. Leave in the fridge for at least an hour but longer is better. When you are about to serve cut some sprigs of fresh parsley leaves and place them on top of the bowl.
10. Enjoy your wonderful cold potato salad

Recipe for home made potato salad

Comments

L M Reid (author) from Ireland on June 24, 2013:

Thanks for reading and the vote Garlic Angel

Christine from Dublin on June 20, 2013:

Voted up

Garlic Angel

L M Reid (author) from Ireland on July 07, 2012:

The potato salad does taste so much better with the onion and parsley mixed in vespawoolf. Thank you for the votes and share

Lipnancy you will love the taste of the cold potato with a salad, it really makes a nice addition. Thank you for taking the time to leave a comment

Nancy Yager from Hamburg, New York on June 27, 2012:

Please make some for me. You make me so hungry. Will try your wonderful recipe.

Vespa Woolf from Peru, South America on June 27, 2012:

Your potato salad looks so garden fresh and yummy! I like your addition of parsley and green onion. Thank you for the extra recipes, as well. Voted up and shared!

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Steak and Onion Pie With Shortcrust Pastry

The filling for this traditional steak pie is made with beef steak, onions, carrots, and gravy. I also use my own recipe for the homemade shortcrust pastry. There are step-by-step instructions with my own photos and videos so you can follow this recipe easily.

Preparation and Cook Time

Ingredients

• 4 large pieces of beef steak, top side
• 4 large onions
• 2 medium carrots
• Tin or tube of tomato puree
• salt and pepper
• 2 tablespoons of gravy powder
• 6 ounces of plain flour
• 3 ounces of butter

Step 1: Prepare the Ingredients

1. Cut the ends from each onion and peel. Wash them under the cold tap.
2. Cut into small pieces and add to a frying pan. You will have to do this in stages, as there will be too many onions to do it in one go.
3. When each amount of onions is brown add some tomato puree and stir. Place these in a roasting dish. Continue this process until all the onions are heated and brown.
4. Take out the steak and wash under the tap. Do not wash the frying pan because the juices of the fried onions will flavour the steak. Add the meat to the frying pan with a tiny bit of oil. Cook until brown and sealed on both sides. Put into the roasting dish when ready.
5. Peel and grate the carrots and add to the dish.
6. Pour in boiling water on top of the ingredients making sure to cover them. Cover the roasting dish with tin foil with a few holes cut in it to allow the air to escape.

Step 2: Assemble the Pie

1. Put in the oven on the highest temperature for 15 minutes. Then reduce the heat to 220 degrees and cook for another hour.
2. Prepare the gravy powder by adding 2 tablespoons to a 1/2 cup of cold water. Stir in well until blended completely.
3. When the steak and onion pie has been in the oven for the time above remove the dish. The steak will still be in large pieces. Remove from the dish and put on a plate. This is the time you can cut away any excess fat you do not want as it will fall off the meat. Cut the steak up into small pieces
4. Slowly while continuing to stir the meat juices add the gravy powder. When it has been mixed in well then put the steak back in the dish evenly.
5. Replace the tin foil and put back in the oven for a further 10 minutes.

Step 3: Make the Shortcrust Pastry

Ingredients

• 6 oz plain flour
• 3 oz butter
• Salt

Instructions

1. Use a large mixing bowl. Add the flour to the bowl by using a sieve. This will enable the air to be trapped in the mixture.
2. Throw in a pinch of salt.
3. Cut the butter into small pieces. Do not use the butter straight from the fridge as it will be too hard.
4. Put the pieces of butter into the bowl.
5. Mix with the flour using your fingers until it is a crumbly texture.
6. Now you are ready for the water. Make a hole in the middle of the mixture and pour in stages mixing with a wooden spoon until the mixture is a sticky, but not too wet.
7. Make into a round shape with your hands in the bowl and add a sprinkle of flour to the top of it.
8. Add flour onto a tray or flat surface and take out the pastry mix.
9. Turn around gently in the flour to cover all of the mixture. It should be dry on the outside and light to touch.
10. Cover it and leave until needed.

Step 4: Cut the Pastry

1. Cut the pastry into the size you think you will need for each dish.
2. Roll out the pasty to the approximate size of your dish.
3. For the pie you intend eating that night for dinner, add the pastry after about 10 minutes of cooling in the dish.
4. Wet the inside of the dish with water using a pastry brush. This helps it to stick and saves the pastry from slipping down into the meat mixture.
5. Cut the excess pastry off with a knife. I always add these bits to the top of the pastry because they cook crispy.
6. Replace in the oven for a further 30 minutes.
7. Allow the other smaller dishes to go cold before adding the pastry, as it is easier.

This Pie Freezes Well

I like to make this dish a few days before I am having visitors because it freezes very well. I take it out of the freezer in the morning when I need it and it only takes 40 minutes to cook in the oven. This is one of my favorite dinner ideas. Making homemade shortcrust pastry is cheap and fairly easy to do.

Shortcrust Pastry

Steak Pie Recipes

Comments

L M Reid (author) from Ireland on December 30, 2017:

The pastry is easy enough to make and it really does make the steak and onions taste so nice

Jo Lim on June 17, 2016:

Looks delicious. Would like to try out soon=)

Casangel on June 03, 2016:

OMG Im so hungry after looking at your pie. I think I'll ask hubby to make it. he better at cooking then me and its just his type of food yummy

thank you for all your great home made recipes

L M Reid (author) from Ireland on February 13, 2014:

Thank you VVanNess . I only made this recipe again the day before yesterday and it was just as tasty as ever. Thank you for taking the time to leave a comment

Victoria Van Ness from Fountain, CO on January 16, 2014:

Yummy! Yummy! This looks amazing. What a wonderful recipe!

L M Reid (author) from Ireland on February 25, 2013:

Thanks tonymead60 I agree some so called recipes are not homemade at all. I love to cook my own meals from scratch and to pass on my knowledge too.

Thanks for taking the time to comment and your votes and shares

Tony Mead from Yorkshire on February 01, 2013:

viking

great looking pie and dinner. well laid out hub with clear instructions, I like the fact that you actually cooked this, I've been on recipe sites recently and you can tell the writer has never even seen the dish.

vote up and all that sort of thing.

regards

Tony

L M Reid (author) from Ireland on June 29, 2012:

Making the steak and onion pie before hand and freezing it does help when I know I am going to have visitors for dinner. And the smaller single portions in the smaller dishes are great too. When I fancy a steak pie I just have to take one out and spend 20 minutes making the veg and potatoes.

Thanks vespawoolf for taking the time to leave a comment

Vespa Woolf from Peru, South America on June 26, 2012:

This pie sounds delicious, and I like the make-ahead option. The step-by-step photos and instructions will be especially helpful for the crust. Thank you for another beautiful recipe!

L M Reid (author) from Ireland on June 24, 2012:

Making shortcrust pastry is easy and quick once some one shows you how. I used to buy the frozen packets until money got tight. Then I got my mum to show me how to do it as she has been making her own for years lol.

anglnwu thanks for reading and for the votes too

anglnwu on June 24, 2012:

Thanks for sharing this recipe. I'm glad you've included how to make homemake crust. Rated up and given it 5 stars.

L M Reid (author) from Ireland on June 24, 2012:

Lol drbj, the photos make me hungry too. It is really a nice family dinner, the mixture of the steak and onion with the pastry is really nice.

Thanks for reading and taking the time to leave a comment. Did you go for your run? lol

drbj and sherry from south Florida on June 24, 2012:

I dunno, m'dear. Can a person gain weight just from looking at your scrumptious, delicious photos? I think I did. But not to worry. I'll run a mile later today ... maybe.

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Crispy Onion Rings Recipe

In this article, I'd like to share how to make the perfect batter mix so that you can create crispy, homemade onion rings. Making them from scratch tastes so much better than when you buy them in the fast food outlets. Not only is this batter mix perfect for onion rings, you can also use it for fish, potatoes, chicken, and cabbage. Read below for my step-by-step guide with videos and photos.

Preparation Time

Ingredients

• 300 grams flour, self-raising, all-purpose
• 2 medium eggs
• 250 ml milk, or as needed
• 2 tablespoons oil
• 2 pinches salt, as preferred
• 1 shake pepper, as preferred
• Other seasonings, as preferred

Step 1: Make the Batter Mix

1. Pour the flour into a bowl.
2. Add salt and pepper and any other seasoning you wish.
3. Add the two eggs.
4. Pour the oil into the bowl.
5. Mix in well with a fork.
6. Pour in the milk, and mix making sure there are no lumps.
7. Mixture should be sticky but not too thick. You want the batter mix to stick to the food and not run off it. See photo below.
8. Your basic batter mix is now ready to use.

Step Two: Prepare the Onions

Ingredients

• Batter mix as above
• 5 medium onions
• Oil for chip pan

Instructions

1. Cut the ends off each onion.
2. Peel the skin.
3. Put each one under the tap of running water. This will stop you from getting the vapours in your eyes.
4. Slice the onions into medium bits. Some of these slices with come apart especially near the end but you can still use them.
5. Heat up the oil in the chip pan.
6. Add a few rings to the batter mix.
7. Turn over with a fork to cover with the mix.
8. Put these into the hot oil.
9. Cook until brown which will be less than a minute.

Do not overcook them as you want to use them for freezing. When they are taken out of the freezer for the meal they will be cooked from frozen until brown and crispy.

Step Three: Fry the Onions Rings

1. While these are cooking, prepare the next lot.
2. Some of the rings will come apart in the batter. Leave them there.
3. Have a couple of plates ready to place the cooked onions rings on.
4. Continue to cover the onions with the batter and fry them.
5. You will have a lot of strips of onion that have fallen off.
6. Cover these with the batter, and add to the hot oil.
7. These will only take a few seconds to cook as they are smaller.
8. Once all the onion rings are cooked, allow them to cool down for an hour.
9. Take some freezer bags and add a few to each bag.
10. The five medium onions in these photos made enough for three bags of onions rings.

The rings above are quick to make, but they are a little bit messy. The oil will have to be changed after you cook them. But this is the beauty of this recipe. You can make them in bulk and freeze them.

You Can Also Use the Batter For:

• Potatoes
• Fish
• Chicken
• Potatoes and cabbage
• Potatoes and onions

Homemade Batter Mix

Questions & Answers

Question: Could I freeze the remainder of the onion ring batter?

Answer: Yes, onion ring batter freezes very well.

Comments

L M Reid (author) from Ireland on November 24, 2014:

Yes I do love to eat these homemade onion rings Jo.

Thanks for taking the time to leave a comment

Jo on November 02, 2014:

What a cracking treat

L M Reid (author) from Ireland on August 25, 2013:

Yes the batter mix can be used for other foods too like potatoes, fish, chicken etc so is very versatile and they can all be frozen too

Christine from Dublin on May 24, 2013:

Will be making these tomorrow, great that you can freeze them. I have done them in the past and had to throw away the oil like you say but did not think of doing in bulk and freezing.. Thanks for sharing and keep up the good work

Garlic Angel :-)

L M Reid (author) from Ireland on April 25, 2013:

Hello FullOfLoveSites. I am delighted you find my recipe useful thank you. When I first started making batter mix I used a trick my mother taught me when making custard and gravy.

Until you get used to the amount of powder or flour to use always put in what you assume will be too much. That way if you are wrong then it is the correct consistency.

But if it is too thick you can always add the milk to thin it out. This is so much easier than trying to thicken it. Good luck and enjoy the onion rings.

FullOfLoveSites from United States on April 15, 2013:

I always end up having a thin batter for my onion rings. Thanks for sharing your recipe. I will definitely follow your recipe. Up and useful. :)

Craig Gibson from Traverse City Michigan on April 13, 2013:

Great recipe for making the batter that can be used on a variety of things.

L M Reid (author) from Ireland on February 25, 2013:

Making your own batter mix is really easy and tasty. Vacation Trip if you give this recipe a try you will be able to put batter on many of your favourite foods!

Susan from India on February 17, 2013:

Wow. This is something completely new and I am happy that it can be freezed. Thanks for sharing.

L M Reid (author) from Ireland on July 07, 2012:

Yes the batter can be used for so many foods and it is fun to experiment. Thanks for the comment and congrats Just Ask Susan

Purple Perl: Your variations of batter mix does sound very tasty too. Thank you for sharing the different methods of the way it is cooked in India.

Esther Shamsunder from Bangalore,India on July 04, 2012:

Hey, in India, we prepare these with a different batter mix, substituting gram flour(chickpea flour) for your all purpose flour. And instead of milk, we use water. And it turns out great. Chili powder, salt and cornflour are added to the batter to make the bajjis or bondas as we call them, crispy and spicy. Perfect for a rainy day. Always made fresh just before serving hot, they are never stored in the freezer.

Like you, we use this batter to fry onion rings, potato slices, green plantain slices, brinjal slices, chicken, fish and spicy mashed potato too. Served at wedding feasts too.

Thanks for sharing your recipe,and congrats!

Susan Zutautas from Ontario, Canada on June 25, 2012:

This batter would be great for deep fried pickles and zucchini too. I usually buy the beer batter mix but next time I make onion rings I'll try your recipe.

Congrats on the win!

L M Reid (author) from Ireland on June 24, 2012:

drbj lol thanks for reading and your comment. Make them soon they are really nice.

drbj and sherry from south Florida on June 24, 2012:

Can't understand it, viking. It's early in the morning and I have the strangest, most intense desire for breaded onion rings. Think it may be something I read! Thanks for this delicious-looking recipe.

L M Reid (author) from Ireland on June 24, 2012:

The beauty of making your own chicken in batter is that you know you are eating proper chicken fillet pieces that have no added surprises. They taste so much better too lol.

HawaiiHeart they are quick and easy to make and freeze well.

HawaiiHeart from Hawaii on June 23, 2012:

Oooh...those look so good! I just had some batter-fried chicken at a popular chain restaurant last night and was wondering how easy it is to make at home myself. Thanks for sharing!

L M Reid (author) from Ireland on June 23, 2012:

vespawoolf thanks for the link and votes. The kids love the mashed potatoes done this way too. Yes the win was a nice surprise thanks.

L M Reid (author) from Ireland on June 23, 2012:

Oops made this comment with my other account user name above had to delete it lol

Once you get the onions rings to your taste why not make a large batch ThePracticalMommy then you will only have to take them out of the freezer whenever you fancy adding them to your dinner. Thanks for reading, hope they work out for you.

Mashed potatoes and cooked cabbage in the batter really go well together too rexmichaels. I have not tried to make squash in batter before let me know how it tastes.

Vespa Woolf from Peru, South America on June 23, 2012:

Now I have a hankering for onion rings! If you don't mind, I'm going to link my latest hub on mashed potatoes to this one. What a great idea for mashed potatoes! Voted up and shared. Congrats on winning a daily drawing prize!

rex michaels on June 23, 2012:

Now I know What to do with leftover mashed potatoes. Excellent hub, I might give this recipe a try tonight with some home grown squash I just picked.

Marissa from United States on June 23, 2012:

Oh, I'm so glad I saw this! I tried to make onion rings the other night, but they were a disaster... I'm going to try this recipe now. Thanks! :)

Angela Brummer from Lincoln, Nebraska on June 23, 2012:

This is great and premaking them and putting them in the freezer could save loads of money! I will share this on FB, twitter, pin it and google+.

L M Reid (author) from Ireland on June 23, 2012:

Making batter is so easy and it can create wonderful new dishes.

It is nice to win a prize lol. Thanks Letitia for the comment, Cooking over a mangrove wood in a swamp in French Guiana sounds intriguing!

Thelma thanks for the comment, share and votes

Thelma Alberts from Germany on June 23, 2012:

Congratulations! These recipes, tips, photos and step by step instructions are great. Thanks for sharing. Voted up and useful.

LetitiaFT from Paris via California on June 23, 2012:

Congratulations on the win! The best onion rings I've ever had were, strangely enough, cooked over mangrove wood in a swamp in French Guiana where I was counting sea turtles. I've always regretted losing the Amerindian boatsman's recipe, but with yours I no longer need it! Thanks so much for sharing!

L M Reid (author) from Ireland on June 22, 2012:

Oh Simone I do love onion rings they are so tasty with fish and chips or a breakfast fry up. And because they are frozen they can be used easily whenever you want them.

Yes I agree with you about the freezer. I buy fresh food when it is on special, especially meat. Then I cook it up for that night's dinner and freeze the rest in portions as soon as it is cold.

Simone Haruko Smith from San Francisco on June 22, 2012:

I've never had onion rings before. This is so intriguing! I love that you can freeze them. I'm a huge fan of freezing things.

Thanks for the awesome recipe, helpful tips, and great photos!

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

History of Irish Coffee

It was 1943 when the owner of Foynes Restaurant in the terminal building at the airbase at Foynes port was asked to reopen his doors.

Aeroplanes known as flying boats landed here on their way to America. Joe Sheriden was the Irish chef who came into work that night when word the airboat that had left that evening for Canada and New York was returning because of bad weather.

Foynes Port

Foynes port in Limerick Ireland opened in 1937. This was only a stopover for the refueling of the plane and where passengers could have a meal and drink at the restaurant. Many politicians and Hollywood stars would stop off at Foynes port as the boat planes refueled on their way home to the USA.

So Joe decided to make the weary passengers a warm drink. He made strong coffee then added some Irish whiskey and brown sugar. The passengers loved it and asked what kind of coffee they were drinking. Some speculated it was Brazilian coffee. Joe told then no, it was Irish coffee.

A few weeks later he had perfected the drink by adding partially whipped cream which he expertly managed to add to the top of the hot whiskey and coffee. He brought it into the office of the owner of the restaurant, Brendan O’Regan and it was decided to add it to the menu.

So that is how Irish coffee was invented by Joe Sheridan and got its name.

Shannon International Airport

Foynes port closed when the new airport for land planes opened in 1945 just across the River Shannon estuary. This was called Shannon International Airport. The restaurant and coffee shop also relocated there so the chef who invented Irish coffee went to work at Shannon Airport too.

Stanton Delaplane

A writer for the San Francisco Chronicle, Stanton Delaplane, was one of those passengers later in 1952. While there, he had an Irish coffee drink. He liked it so much that when he arrived back in America he set about re-creating it.

San Francisco

Delaplane went to the Buena Vista Hotel in San Francisco. He and the owner, Joe Koeppler, spent many hours trying to recreate the perfect Irish drink. Folklore has many stories of the two men getting drunk after unsuccessfully trying to perfect it. One time Delaplane was so unsteady on his feet it is said he nearly passed out on the cable car tracks on his way home.

They eventually gave up trying to get the cream to float on the top of the Irish Coffee. So Joe Koeppler traveled back to Limerick to get a personal lesson from Joe Sheriden. Irish coffee was first served to customers in America at the Buena Vista in Sans Francisco on 10 November 1952.

Because Stanton Delaplane wrote many articles in the San Francisco Chronicle about travelling and mentioned Irish coffee a lot it was down to him that it became so popular in the US. Joe Sheridan was offered a job at Buena Vista so emigrated to America.

How to Make the Perfect Creamy Irish Coffee

This traditional Irish drink recipe contains whiskey, coffee, sugar and cream. I have included my own photos and a video with step-by-step instructions so that you can prepare this deliciously creamy beverage.

Ingredients

• 1 measure Jameson’s Irish whiskey
• 1 and 1/2 teaspoons instant coffee
• 2 teaspoons sugar (brown or white)
• 3 tablespoons whipping cream

Instructions

Step 1

1. Prepare the glasses by warming them with lukewarm water before you do anything else.

Step 2

Always use whipping cream, Double cream in Ireland. Single cream will sink to the bottom of the glass.

1. Take a small empty water bottle.
2. Add the cream to fit a third of the bottle.
3. Close tightly.
4. Shake strongly for approximately 30 seconds.
5. Leave aside.

Step 3

1. Empty the water from the glasses.
2. Add the 2 teaspoons of sugar (white or brown) to each glass.
3. Add 1 1/2 teaspoons of instant coffee to each glass.
4. Add 1 measure of Jameson’s Irish whiskey to each glass.

Step 4

1. Boil the water again.
2. Add the boiling water to one glass.
3. Stir in the water and ingredients very well.
4. Do the same for each glass.

Step 5

1. Use a clean spoon for this important part of the recipe.
2. Give the bottle that contains the cream a further 10-second vigorous shake.
3. Hold the spoon over the glass at a slight angle.
4. Slowly pour the cream onto the spoon.
5. Let the cream fall off the spoon into the glass and it will not sink.

Optional Extras

You can add either a sprinkle of coffee granules, cinnamon or cocoa powder to the cream once the drink is made. This will give a nice visual effect but also add a unique flavour to your own homemade Irish coffee.

Irish Coffee

Jameson Distillery Museum

There is an excellent visitor’s centre in Dublin, Ireland, that tells the story of the Jameson Distillery and this Irish whiskey. I have been to the centre myself and it is well worth a visit if you are in the country.

What do you think of my recipe for Irish coffee?

Comments

L M Reid (author) from Ireland on January 08, 2014:

Garlic Angel you should give it a go because making Irish Coffee is very easy and tastes great. Thanks for taking the time to leave a comment

Christine from Dublin on June 20, 2013:

Very nice. I love Irish Coffee. Very good instructions on making them at home I must give it a go. Thank you for sharing viking305. Voted up

Garlic Angel

L M Reid (author) from Ireland on June 24, 2012:

Brett this drink is a really nice way to use coffee and whiskey. Thanks for the share and votes

L M Reid (author) from Ireland on June 24, 2012:

Suzie Irish coffee is easy to make but a lot of staff in pubs seem to do it wrong. Yes Calypso is nice too. Thanks for sharing and votes

Suzanne Ridgeway from Dublin, Ireland on June 24, 2012:

Congrats on a great step by step for correct Irish coffee!! I have had it made wrong so many times abroad, most common mistakes are the cream and spoon! Great photos showing exact method. Irish coffee is the only way i drink whiskey and as much as i enjoy after a meal, i also prefer Calypso with Tia maria or enjoy a Bailey's coffee.Thanks for sharing! Voting up and sharing .

Brett C from Asia on June 24, 2012:

Bookmarked, as I've always wanted to try this. However, if it is in the evening, I will have to go for decaf, to avoid being awake until the wee hours.

Shared, up and awesome.

L M Reid (author) from Ireland on June 17, 2012:

I love excuses to use cream too. Irish Coffee is one of the nicer ways to use whiskey as a hot drink to relax with.

Thanks for the votes too

Hillary from Atlanta, GA on June 17, 2012:

Ooooh yum! I love Irish coffee even in summer! My husband just picked up some devon cream (he's British and addicted to using it on whatever works) so now we have another great reason to whip some up :) Rated 5 stars. Thanks!

L M Reid (author) from Ireland on June 16, 2012:

Yes Teredrade you can substitute the instant coffee with espresso. If you want to experiment even more with this drink recipe you can substitute the whiskey with Tia Maria and this is called a Calypso. Or add brandy instead of whiskey and you have a French Coffee. My personal favourite is a Calypso

Teredrade on June 08, 2012:

Great recipe, can the hot water and instant coffee be substituted with espresso?

L M Reid (author) from Ireland on June 07, 2012:

Yes making Irish coffee at home is very easy as you can see from the video. It does make a very nice hot alcoholic drink at night.

vespawoolf I am delighted you enjoyed your visit to Ireland and got to tour the Jameson Distillery Visitors Centre. Now you can make the Irish coffee yourself and and re live some nice memories.

Mhatter99 thanks for reading and taking the time to leave a comment

Martin Kloess from San Francisco on June 06, 2012:

Thank you for this detailed recipe :))

Vespa Woolf from Peru, South America on June 06, 2012:

These are great step-by-step instructions for making Irish coffee! We toured the Jameson distillery while in Northern Ireland, and the Irish family we stayed with prepared the authentic coffee for us. This brings back memories! Now we know how to make it ourselves. : )

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Recipe for Homemade Dessert

The combination of chocolate and cream is always a delicious explosion of flavour. This particular dessert is so much fun to put together, and one of the best things about this recipe is that it's very easy to add different ingredients, according to your taste.

Ingredients

• 250 ml / 8 oz whipping cream
• 200 grams chocolate sponge
• 2 (59-gram) Aero chocolate mix
• 200 grams milk chocolate
• 200 grams marshmallows

Step One: Prepare the Cream

1. Pour the cream into a bowl and whip with either a handheld whisk or an electric whisk. I prefer to use the handheld one because it does not take long and is less messy when cleaning up.
2. Whip the cream until it can stand up in a peak when lightly folded.
3. Set the whipped cream aside.

Step Two: Prepare the Chocolate Sauce and Sprinkles

1. Break up half the milk chocolate bar into pieces, and put into a small glass.
2. Fill a saucepan with enough water to come up to three quarters the way of the glass.
3. Boil the water and add the glass.
4. Stir the chocolate squares until they have melted.
5. Add some cream to the melted chocolate very slowly and stir in.
6. This will make it taste much better but will also stop the chocolate from hardening while you prepare the rest of this desert.
7. Put the remainder of the chocolate on a chopping board or plate and slice up into small chunky pieces.

Step Three: Prepare the Sponge

1. Heat up the sponge in the microwave as per the instructions on the container.
2. Take out and put in a half portion to each glass.
3. You can use any chocolate sponge you like but when I am making this dessert I like to treat myself to a Belgium chocolate brownie pudding.
4. This has extra flavour and richness with a delicious dark and milk chocolate sauce.

Step Four: Prepare the Marshmallows

1. Cut the marshmallows in half either with your kitchen scissors or a sharp knife.

Step Five: Layer It Up and Top It Off

Add each ingredient to the glasses as you choose. Here is what I do:

1. Add in half the sponge to the bottom of the glasses.
2. About a third of the whipped cream.
3. Then half the Aero chocolate and half the marshmallows.
4. Add the remainder of the sponge, Aero, and marshmallows in that order.
5. The topping is now the remainder of the cream.
6. Sprinkle the chocolate shavings on top of the cream.
7. Then pour over the heated chocolate sauce.

How do you rate my dessert recipe?

Chocolate Dessert Surprise

If you decide to make this original recipe you will be delighted with the mixture of chocolate and cream taste. I admit that this dessert recipe is rather unhealthy but we all deserve a treat now and again! I make it when the family is celebrating a special occasion because it is one of my favorite easy dessert recipes for a dinner party.

Fresh Whipped Cream

In Ireland we call this cream Double Cream. In the UK it is called Whipping Cream. I do not know what it is called in the US or other countries. But please do not use that imitation cream from a can. It tastes absolutely horrible. Once you have used the proper cream you will never have that canned stuff in the kitchen again.

Sponge

You can use any sponge you like. But when I am making this recipe I like to treat myself to a nice Belgium Chocolate Brownie Pudding. It has extra flavour and richness and also a delicious dark chocolate sauce.

Aero

You can use any one you like but the bubbly texture of the aero does make a nice difference to the overall taste of this desert.

Top 5 Easy Dessert Recipes

Comments

L M Reid (author) from Ireland on June 23, 2012:

Yes chocolate is naughty but oh so nice to eat lol. Thanks KoffeKlatch for taking the time to leave a comment

Susan Hazelton from Sunny Florida on June 22, 2012:

It sounds positively sinful. I love chocolate. Great hub with great instructions and pictures.

L M Reid (author) from Ireland on June 21, 2012:

Yes there is nothing better than a lovely chocolate dessert.

Margaret, Tammy and dilipchandra12 thanks for taking the time to leave a comment, share and vote

Dilip Chandra from India on June 18, 2012:

This hub deserves Five Star... awesome work!

Tammy from North Carolina on June 18, 2012:

This is fabulous for all us chocolate lovers. Love the photos! Sharing this one... MMMM...

MargaritaEden from Oregon on June 18, 2012:

wow great job on the photos, this really does show how yammy this recipe must be! Your hub is just making me want to try this recipe!

L M Reid (author) from Ireland on June 17, 2012:

I do love chocolate with ice cream and all the different ingredients that can be added. Kelly I am sure your son is going to love it too. Thanks for the votes and shares.

MelChi chocolate and marshmallows together is always a great combination. Enjoy it. Thanks for the share and votes

Melanie Chisnall from Cape Town, South Africa on June 16, 2012:

Mmmm, this looks delicious! Will have to give this one a try. Love chocolate and love marshmallows! Thanks for sharing this :) Voted up!!

kelleyward on June 16, 2012:

How did I miss this recipe before? My middle child loves marshmallows I'm making this for him this week! Voted up, 5 stars, and shared! Wow! Looks amazing. Kelley

L M Reid (author) from Ireland on June 07, 2012:

drbj Thanks that is good to know. I wasn't sure what it was called there, I get a lot of readers from the US.

I know when I come back to this article the photos make me want this dessert again too.

L M Reid (author) from Ireland on June 07, 2012:

Yes a chocolate dessert is really a nice treat after a good dinner. And what could be better than making it yourself.

Susana this is the perfect recipe for a chocolate lover. Thanks for the vote of 5 stars

Mei I would normally use dark chocolate in my dessert recipes but with this one there is plenty of dark chocolate on the sponge. So it would be too much of an overload here.

Moonlake Yes it really does taste good. Marshmallows cream and chocolate combined together is a wonderful combination. Thanks for the vote

drbj and sherry from south Florida on June 07, 2012:

In the U.S., viking, it is called whipped cream. And I can put on weight just looking at those luscious photos. Chocolate and whipped cream and marshmallows? Food for the gods. And goddesses.

moonlake from America on June 04, 2012:

How delicious I can just taste it. My favorite is marshmallows and cream. Looks good. Voted.

Christine C from Houston, TX on June 04, 2012:

oh my goodness. That looks so delicious. Have you tried the recipe with dark chocolate before? (I love dark chocolate!!)

Susana Suarez from London, UK on June 04, 2012:

It is a fantastic idea, I will use it soon! I am a chocolate lover! By the way, rated it 5 stars!

L M Reid (author) from Ireland on June 04, 2012:

Yes this chocolate dessert is very indulgent and not a recipe to be made often! But it is so nice that it is perfect for that special occasion. Chocolate, marshmallows and cream are a combination that just have to be exploited for our taste buds.

Thank you everyone for taking the time to leave a comment

Ann-Christin from UK on June 04, 2012:

This looks so indulgent and naughty :)

Rosemary Sadler from Hawkes Bay - NewZealand on June 03, 2012:

This look yummy. One I will definitely make next weekend

Martin Kloess from San Francisco on June 03, 2012:

Wow... where are my chocolate chip cookies and whip cream?

Lot Rillera from Philippines on June 03, 2012:

wow I love chocolates, it looks so really delicious ! thanks for sharing. Lot

Vespa Woolf from Peru, South America on June 03, 2012:

Ooh la la...what could be better than chocolate and marshmallows?! Marked for my next dinner party. Thank you!

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Recipe for Roast Beef Dinner

Learn how to cook roast beef in the oven with fresh vegetables, roasted potatoes and mash. I've included step-by-step instructions to cook everything that goes along with this meal. This makes a wonderful family dinner. The outside of the beef is very well done and crispy, and the inside of the meat is soft and tender.

Cook Time

Ingredients

• Approx 1.3 kg joint of beef
• 4 medium-sized carrots
• 12 medium-sized potatoes
• 8 tablespoons frozen peas
• 2 tablespoons gravy powder

Instructions

1. Preheat the oven at the highest mark for ten minutes.
2. Take the beef joint out of the packet and rinse under the tap.
3. Add water to a roasting dish, enough to cover a third of the meat.
4. Place the beef in the dish.
5. Put in the oven on the top shelf at the highest setting for ten minutes.
6. Reduce the heat of the oven to 280 degrees and put the roasting dish in the middle part of the oven.
7. After a further 20 minutes remove the dish from the oven. Turn the meat over to the other side in the dish.
8. Put enough tin foil on the meat to cover it completely, making sure to pierce it with a knife.
9. Cook for a further 1 hour and 40 minutes.
10. Remove from the oven and take off the tin foil. Return to the oven for another 20 minutes.
11. Remove from the oven and put the roast beef on to a plate to cool.

Carving the Meat

Allow the meat to be cooked and out of the oven at least thirty minutes before you dish up the dinner. This lets the meat juices settle. Then you can carve the beef joint easily.

Roasted Potatoes Recipe

There are numerous ways to cook roast potatoes. This is how I do it. Some people prefer to have large ones so only cut large potatoes in half. Others prefer smaller ones so will cut up the potato into quarters.

You are the cook so you decide.

1. Peel and cut up 6 of the potatoes to a size you want them to be.
2. Put them in water and a pot and boil for 15 minutes.
3. Drain the water from the pot.
4. Add a small amount of vegetable or sunflower oil to a roasting dish.
5. Put in the potatoes and turn them around in the oil so that they have been covered in it.
6. An hour before the dinner is due put the potatoes in the oven above the beef.
7. They take around an hour depending on how well cooked you want them to be.

Preparing and Cooking Mashed Potatoes

1. Peel the potatoes and cut them into small pieces. A large potato should be cut in four.
2. Put them into a saucepan and cover with water.
3. Boil the water and then simmer for twenty minutes.
4. Strain the water from the pot.
5. Add a small knob of butter and mash them.

Once these are prepared and cooking it is time to carve the beef.

Frozen Peas

These only take 10 minutes to cook so time it to coincide with the other vegetables.

1. Boil the water in the saucepan.
2. When it is boiling add the frozen peas.
3. This will cause the water to go off the boil.
4. Wait until it comes back on the boil again.
5. Then simmer for twenty minutes.
6. Strain the water from the pot.

How to Cook Sprouts

1. Peel the sprouts of the outer leaves.
2. If they are large cut in half. If small leave them whole.
3. Put in a saucepan and cover with water.
4. Boil the water and then simmer for twenty minutes.
5. Strain the water from the pot.

How to Cook Carrots

1. Cut off the top and end.
2. Peel the outer skin from the carrots.
3. Cut them in half and then slice length ways in four pieces.
4. Put in a saucepan and cover with water.
5. Boil the water and then simmer for twenty minutes.
6. Strain the water from the pot.

Roast Beef and Vegetable Dinner

Carve up the roast beef into slices and add to the plates.

Making the Gravy

1. Take some of the water that the beef was cooked in and add to a saucepan.
2. Add the same amount of plain water.
3. Take a cup or bowl and add some cold water to it. Put in some gravy powder and stir well.
4. Make sure all the powder has dissolved.
5. Bring the water to the boil in the saucepan.
6. Quickly but evenly add the cold water and gravy powder to the saucepan.
7. Make sure you stir all the time until the gravy is made.
8. Simmer on the lowest heat for 2 minutes stirring occasionally.

Now everything should be cooked at the same time. You are ready to serve up a delicious home cooked meal.

Comments

L M Reid (author) from Ireland on June 25, 2012:

Yes good old Roast Beef. This is easy to cook because once it is put in the oven it only has to be turned once. So it doesn't take too much looking after while cooking.

I do love my vegetables, a little bit of each is nice for the contrasting flavours. Thanks Tammy for the comment and the shares

Tammy from North Carolina on June 21, 2012:

Save me some! I love homemade meals like this. Your pot roast looks amazing along with all those wonderful vegetables. Great hub with great, appetizing photos. Sharing!!!

L M Reid (author) from Ireland on June 17, 2012:

This dinner is a favourite of mine and I cook it a lot. Beef is cheap enough over here most times. It also freezes very well which is a bonus.

Lipnancy thanks for reading, yes the photos do it justice. I have to stop cooking and dishing up to take them but it is worth it.

Victoria there is nothing better than meat, potatoes and three veg for dinner. Thanks for the vote for the photos too. Sorry I made you so hungry lol

Victoria Lynn from Arkansas, USA on June 17, 2012:

I even gave you a "beautiful" vote on this one because the pictures really are! I'm always appreciative of a good roast and veggie recipe. This looks great--and well-presented. Excuse me, but I must go have some lunch now. Hungry! Great job!

Nancy Yager from Hamburg, New York on June 09, 2012:

Love the pictures. It sounds so good.

L M Reid (author) from Ireland on June 07, 2012:

A lovely roast dinner is always worth taking the time to prepare and cook. I had family over a few months ago and after a few days we decided to have fish and chips from the chippy because we had been out all day. My 7 year old nephew who loves food from the chippy said "oh no are we not having one of your lovely dinners tonight." Lol

Yes Turtlewoman I do have a tendency to give large helpings lol

Ah Brett that is a shame you have not got access to a proper kitchen. I have often been too poor over the years to have decent dinners so I know how hard it is not to have a proper meat, potatoes and 3 veg dinner sometimes.

Simone it is very tasty but not as much as roast lamb which we are having tonight

Thank you everyone for taking the time to leave a comment and share

Simone Haruko Smith from San Francisco on June 05, 2012:

Ah-HAH! So that's how roast beef is made! You know, I don't think I ever had it (back in the days when I ate meat). Too bad- it looks tasty!!

Brett C from Asia on June 04, 2012:

Makes me wish I had access to a proper kitchen over here! lol ... looks delicious.

Shared ready for the weekend, up and useful.

Kim Lam from California on June 03, 2012:

Wow that is a big serving. Love roast beef. Can I come over for dinner?

L M Reid (author) from Ireland on June 02, 2012:

Roast beef and all the trimmings is one of my favourite dinners. It is easy to cook and always comes out tasting delicious!

Vespa Woolf from Peru, South America on June 01, 2012:

Your roast beef dinner looks fabulous. Now I'm hungry!

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Recipe for Oven-Cooked Lamb Chops

This is my recipe for a delicious dinner with lamb chops, roast potatoes, cauliflower cheese, and other side dishes. The meal only takes 50 minutes to prepare and cook, and I have included step-by-step instructions with my own photos and videos.

Preparation and Cooking Time

• Preparation of Lamb chops - 2 minutes
• Cooking time - 50 mins
• Preparation time of roast potatoes, cauliflower and other vegetables - 20 mins
• The potatoes for the roast and other veg are prepared as the lamb chops cook in the oven. Therefore the whole dish takes 50 mins to prepare and cook.

Ingredients

• 4 medium lamb chops
• 3 medium potatoes, for roast
• 2 small potatoes, for mash
• 1/2 cauliflower, cut into small pieces
• 1/2 cabbage, cut into small pieces
• 6 large sprouts, cut in half
• 2 tablespoons cheese, grated
• 2 tablespoons Bisto gravy powder
• 2 teaspoons mint sauce

Instructions

1. Preheat oven on the highest setting for 10 minutes.
2. Wash the chops under the tap.
3. Place in a suitable sized oven dish.
4. Add enough water to come up three quarters the way up to the chops.
5. Place in the highest part of the oven at 180 degrees.
6. After twenty minutes remove the cutlets from the oven and turn around in the dish.
7. Place them back in the oven for a further twenty minutes.
8. Remove the chops from the oven. Take out a few table spoons of the juice surrounding the meat for your gravy.
9. Leave for five minutes. This allows the flavour to settle.
10. Put back in the oven to heat a few minutes before you dish up the dinner.

Roast Potatoes Recipe

1. Cut up the potatoes the size you prefer your roast to be.
2. Place in a roasting dish with a small amount of oil
3. Put in the oven on the top shelf at the same time as the lamb chops

Cauliflower Cheese Recipe

1. Cut up the cauliflower in small pieces and add to an oven dish
2. Add a small amount of milk, making sure to wet the cauliflower as you pour it.
3. The milk should only be three quarters way up.
4. Add the grated cheese on top of the cauliflower
5. The amount of cheese and milk depends on your taste.
6. Once you have cooked cauliflower cheese a few times you will know how much cheese topping you and your family prefer
7. Put the dish in the oven, middle shelf, fifteen minutes after you put in the lamb chops and roast potatoes.

How to Prepare and Cook the Vegetables

Mashed Potatoes

1. Peel potatoes.
2. Cut up the potatoes into small pieces and wash under the tap.
3. Put in a small saucepan in water.

Sprouts

1. Peel the outer leaves from the sprouts.
2. Cut the hard end off.
3. If they are large sprouts you can cut them in half.
4. Wash under the tap and put in a medium saucepan in water.

Cabbage

1. Cut up the cabbage into quarters for easy use.
2. Then slice the cabbage leaves into smaller pieces.
3. Put in a medium-sized pot and wash thoroughly under the tap.

Cooking Time

The potatoes, sprouts and cabbage should be placed on the cooker thirty minutes before the lamb chops and roast are ready. If you want to speed this up you can add boiling water to the pans and the cooking time is five minutes less. The cabbage and potatoes only take twenty minutes to cook.

How to Make Gravy, Kind of!

Some prefer gravy with the lamb chops and other like mint sauce. I actually have both and add the mint sauce to my gravy on the plate. Give it a try, it is a very unique taste and really enhances the taste of the lamb chop.

Instructions for Making Gravy

Take a medium sized pot and add the following:

1. Half the amount of water from the pot where the cabbage is cooking.
2. Wait until the cabbage has been cooking for about ten minutes so that you will have the flavour and the nutrients in the water.
3. Replace the cabbage pot with more boiling water.
4. The meat juices you removed from the dish with the lamb chops in.

Preparation

1. Put about four tablespoons of cold water into a cup and add two tablespoons of the gravy powder.
2. Mix very well with a wooden or plastic spoon until all the powder has dissolved into the water.
3. If it is too thick add more water. Make sure all the lumps are gone
4. Now comes the part where you have to concentrate if this is the first time you have made gravy like this.
5. Bring the water to the boil in the pot and start to stir in the mixed gravy powder at a continuous level and speed.
6. Do this until all the powder is gone or if the gravy in the pot is getting too thick.

Lamb Chops

Lamb Dinner

Dish up this oven cooked dish of Lamb chops with roast potatoes and vegetables.

1. Remove the food from the cooker as everything should be cooked at the same time.
2. Drain the cabbage, sprouts and potatoes of water.
3. At this stage if you wish you can add salt or butter.
4. Cover with a lid to keep warm as you remove the roast potatoes, lamb chops and cauliflower cheese from the oven.
5. Dish up this delicious lamb chop dinner and enjoy!

Family Dinner

In the UK lamb chops and cutlets are quite expensive. I always look out in the stores and supermarkets until they are on special offer. That way I can buy them when they are cheap and freeze them. Then if the money allows I buy enough for a few dinners.

Freezes Very Well

This recipe includes a full dinner of oven-cooked lamb, mashed potatoes, roast potatoes, cauliflower cheese, cabbage and sprouts. I also added gravy and mint sauce.

Comments

L M Reid (author) from Ireland on June 11, 2013:

Yes lamb chops are one of my favourite meals. The cauliflower cheese can be cooked in the oven with the lamb chops and the flavour and taste of the cheese really gives the cauliflower a new taste.

I hope you try it soon Cyndi10 because I am sure you will love it.

Thanks for taking the time to leave a comment

Cynthia B Turner from Georgia on June 07, 2013:

You made my mouth water just looking at the pictures. Cauliflower I love, but I've never fixed it with cheese. I can see that all the flavors should go well together. If lamb chops are on sale, I'll give it a try this weekend.

L M Reid (author) from Ireland on June 07, 2012:

Peggy. Lamb chops are expensive here too but they are on special now and again and so I buy them when they are cheaper and freeze them. Thanks for the votes and share

The cheese on the cauliflower does make a lovely vegetable that tastes different to boiled cauliflower. So creativelycc if you get a chance give this recipe a try, you will not be disappointed.

Breathing. That is great that you have access to lamb from your uncle's farm. The lamb would be a lot fresher from there rather than the butchers or other stores.

TANJIM ARAFAT SAJIB from Bangladesh on May 08, 2012:

Lamb...! no doubt it is very tasty. My uncle has a sheep farm. That is why lamb is tasted by us several time. And it is a very good hub. Nice recipe also.

Peggy Woods from Houston, Texas on May 08, 2012:

Great sounding meal with all of the vegetables added to the cooked lamb chops. Lamb chops are expensive on this side of the Atlantic also compared to other sources of protein, but a nice treat once in a while. Thanks for all of your cooking tips. Voted useful and sharing.

Carrie L Cronkite from Maine on May 08, 2012:

This looks so good, I love lamb chops. The cauliflower cheese sounds delicious as do the potatoes and the sprouts. This is a very healthy meal filled with vitamins, minerals and protein. I'm going to make this for supper one night. Thank you.

L M Reid (author) from Ireland on May 03, 2012:

Yes lamb chops cooked in the oven have a different taste to those that are fried. And there is less mess too.

2patricias, I have always tried to prepare the veg and potatoes etc that can be cooked in the oven if I know it will be on for a while.

My mother taught me most of these recipes and I learnt this practice from her. She had to think of ways to save on the electricity bills because money was tight then when I was growing up as it is getting again now a days.

2patricias from Sussex by the Sea on May 03, 2012:

I recently tried cooking lamb chops in the oven because I thought there would be less mess to clear up. (I was right about that.) It didn't occur to me to cook the rest of the dinner in the oven - an important point, now that fuel is so expensive.

I've voted this a useful hub.

L M Reid (author) from Ireland on April 17, 2012:

prasetio, I came back to the hub to see your comment and saw the photo of my dinner. Those lambs chops with the gravy look so good. Think it is time I cooked some more lol.

Thanks for taking the time to leave a comment, sharing and votes

prasetio30 from malang-indonesia on April 14, 2012:

It sound delicious. I love lamb chops. Beautiful presentation and I can't wait to try it soon. Thanks for share with us. Rated up and useful!

Prasetio

L M Reid (author) from Ireland on April 14, 2012:

Yes alocsin I do love to eat lamb too. The Cauliflower Cheese is easy to make and really tasty. I hope you enjoy it too. Thanks for taking the time to leave a comment and your votes

Aurelio Locsin from Orange County, CA on April 14, 2012:

Lamb is my favorite meat so this sounds delicious to me. The Cauliflower Cheese is unusual and something I've never tried before. Voting this Up and Useful.

L M Reid (author) from Ireland on April 13, 2012:

Thanks for the comments and votes KoffeeKlatch Gals. I do love to cook and write so it makes for a nice combination, lol.

Susan Hazelton from Sunny Florida on April 13, 2012:

Your lamb chops recipe is making me hungry. Your picture and instruction are supberb. Up, useful and interesting.

L M Reid (author) from Ireland on April 13, 2012:

Brandym, you will not be disappointed with the taste, thanks for reading.

Modern Lady, it really is an easy dish to prepare and cook. And the results are impressive for taste and presentation.

Modern Lady from Chicago, IL on April 13, 2012:

Yum! I'm always looking for tasty recipes that don't require a ton of prep. This seems pretty easy. Thanks!

Brandym2012 from PA on April 13, 2012:

Love this recipe! Going to try it very soon. Great Hub!

L M Reid (author) from Ireland on April 13, 2012:

drbj. Pork Chops could be cooked in exactly the same way as the lamb chops but I would use applesauce instead of gravy and mint sauce when dishing it up.

Thanks for reading

drbj and sherry from south Florida on April 13, 2012:

Nice recipe, but I love pork chops. Do you have a simple recipe for them? Just wonderin'.

L M Reid (author) from Ireland on April 13, 2012:

Lamb is a very tasty meat but it can be expensive I agree. Thanks for reading and taking the time to leave and comment and voting

Susan Zutautas from Ontario, Canada on April 13, 2012:

I love lamb chops but don't buy them too often because of the price. Your recipe and all the delicious pictures have me craving lamb chops. Thanks for sharing your recipe and as soon as lamb goes on sale I will be trying your recipe.

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Stuffed Steak and Cauliflower Cheese Recipes

In this article, I'll show you how to make a stuffed sirloin steak for a delicious meal. I've also included recipes for tasty cauliflower cheese with mashed potatoes and vegetables. You'll find step-by-step instructions as well as videos and photos to help guide you through the process.

Ingredients

• 3 large pieces round, striploin or sirloin steak
• 2 large onions
• 2 medium tomatoes
• 1 loaf white bread
• Parsley and mixed herbs
• Oil
• 6 large potatoes
• Carrots, sprouts and cauliflower
• Small portion of cheese and milk

Step 1: Make the Stuffing

1. Break up the bread in to small pieces. I used a small blender which is perfect for making breadcrumbs. Add the pieces of bread to the blender and turn into breadcrumbs.
2. Add the parsley. Fresh is best for taste but if you are unable to buy this then use the dried parsley. I would use a full jar for a loaf of bread, It is all down to your preferred taste though. You can add a little more or less.
3. Add the mixed herbs. I only add a tablespoon of these. But my sister adds the full jar. So it is up to you but if you are making stuffing for the first time I would be cautious and add less .
4. Peal and cut up the onions into very small pieces.
5. Add a little oil to a pot and add the onions. If the pot is small you can do this in two stages.
6. Stir until the onions are moist and a little brown.
7. Make a hole in the middle of the breadcrumbs and throw the onions into the dish.
8. Cut up and slice the tomatoes into small pieces and add to the pot to heat. These only need about half a minute because you do not want them to go into mush. Add the tomatoes to the breadcrumbs and onions.
9. Stir the ingredients together with a spoon. Mix in well making sure you have got to the breadcrumbs at the end of the bowl.

Step 2: Prepare the Roasting Dish

1. Add a large piece of tin foil to the baking dish.
2. Make sure you leave enough on either side so that you can fold it over the dish and seal.
3. It is best to have a dish that is big enough so you can put the steak pieces flat on top of the stuffing.

Step 3: Prepare the Steak

Run the steak under the tap water and dry with a paper towel. Add a teaspoon of oil to a pan and seal the meat. Cook on both sides until the steak is sealed and brown. This only takes about twenty seconds on both sides. The reason this is done is to keep most of the meat juices from escaping into the stuffing. You do not want dry and tough steak.

Remove the Fat

I do not like eating the fat that is on the steak. But at this stage I leave it on the meat. There are two reasons for this. The juices and flavour from the fat can mix with the stuffing and it is so much easier to remove the fat once it is cooked. If you have someone who likes eating this part of the steak then all the better.

Step 4: Cook the Steak With the Stuffing

1. Add a layer of stuffing to the bottom of the roasting dish, approximately one inch. Some of the meat juices will collect here and you can later mix this part of the stuffing with the rest.
2. Add the steak on top of the small amount of stuffing.
3. Then add the remainder of the stuffing on top of the meat. This will cover the whole dish.
4. Wrap over the tin foil and seal.
5. Put the stuffed steak dish into a preheated oven.
6. After ten minutes turn the oven temperature to 180 degrees centigrade or equivalent settings.
7. Cook for one and half hours.
8. Remove the dish and take out the steak and put on a plate. This is the time to remove any fat you do not want. It will fall off the meat. I let this go cold and then cut it up into tiny pieces. The birds love it!
9. Using a large spoon mix in the stuffing by taking the bottom part which is moist and adding the higher drier part.
10. Put the steak back into the dish. Cover the meat with the stuffing.
11. Leave the tin foil off the stuffing this time and put back in the oven for a further half hour. Note: The cooking time depends on the amount of steak and the cooker you use. The times above are approximate.
12. Take the dish out and test the steak, if the knife slides through it immediately then the stuffed steak is ready. If the meat feels hard then cook for another ten minutes.

Step 5: Roast the Potatoes

1. Peal and wash the potatoes.
2. Cut into reasonable sizes for your roast potatoes. I usually do four potato pieces for each person.
3. Put into a pot and boil for 15 minutes.
4. Drain out the water.
5. Add a small amount of cooking oil to a dish and add the potatoes.
6. They take about one hour to cook depending on how well done you like them. As you can see from the photos I like my roast potatoes very well done, brown and crispy.
7. Put the dish containing the potatoes on the highest shelf in the oven. Your stuffed steak would be nearly cooked so this can be placed in the lowest shelf.

Jamie's Perfect Roast Potatoes

Step 6: Make the Cauliflower Cheese

1. Remove the leaves from the cauliflower.
2. Cut it in half as this makes it easier to cut into small pieces.
3. Place the florets of cauliflower on to the surface of a small oven dish.
4. Grate some cheese over the top.
5. It should be covered completely and then it depends how much cheese you prefer. I like to add quite a bit for the extra taste.
6. Add some milk around the edges; do not let the milk hit the cheese. It should go up to three-quarters of the cauliflower.
7. Cauliflower cheese takes 40 minutes in the oven to cook.
8. Make sure you time it to coincide with the cooking time of the rest of your dinner.

The portions I have cooked here in this photo is for two people because one of the dinner party does not like cauliflower.

When it is cooked you will have a tasty vegetable enhanced with melted cheese.

Cauliflower Cheese Recipe

Stuffed Steak Dinner Recipe

The name of the recipe is stuffed steak but the beauty of this dish is you can make it with cheaper cuts of beef too. This is actually a recipe that my mother made for us years ago as one of our Sunday dinners. When I was younger most families could only afford a roast or main meat dish one day a week.

We would have roast and mashed potatoes and three vegetables with the stuffed steak. Mum could only afford round steak most of the time but occasionally she made it with strip loin or sirloin. The better the meat the better the taste, but it is still really delicious when it is made with round steak.

This is because the meat is cooked slowly and surrounded with stuffing. It cooks with the juices mixed in with the onions and herbs. The meat falls apart on the fork and has a distinctive taste.I learnt a lot from my mother when I was younger and now I enjoy some really great homemade cooked dinners because of all her wonderful inventive recipes.

Recipe for Stuffed Steak and Cauliflower Cheese Dinner

Comments

L M Reid (author) from Ireland on February 13, 2014:

It really does taste wonderful trusouldj, thanks for dropping by and leaving a comment

LaZeric Freeman from Hammond on January 21, 2014:

looks yummy.

L M Reid (author) from Ireland on March 10, 2013:

Stuffed steak is really a very unique and wonderful way to cook this meat. Thank you Vacation Trip for your comments and vote

Susan from India on February 27, 2013:

Voted up for sharing these mouth watering recipe hub.

L M Reid (author) from Ireland on October 02, 2012:

I am delighted you tried my recipe for cauliflower cheese and liked it. It is an easy and different way to cook cauliflower.

You will love the stuffed steak too when you try it.

Thank you for taking the time to leave such kind comments about my recipe and for the votes and share

2patricias from Sussex by the Sea on October 01, 2012:

I printed this so that I could make the cauliflower cheese. It was really easy, as well as good, and I have added it to my Recipe Index for HubPages.

The photos are very clear and helpful and now I plan to try to stuffed steak.

Voted up and shared.

L M Reid (author) from Ireland on April 14, 2012:

alocsin, It is a really nice way to eat steak. When you get time have a go you will not be disappointed. Thanks for the votes and sharing.

Marcy, Glad I was able to give you a new idea for your cauliflower, as you can see it is really easy to cook and is delicious. I love roast potatoes, would not have a roast Sunday dinner without them! Thanks for the votes

Rebecca, Yes I have never seen this recipe in a book and my mum says she doesn't know how she started cooking the steak like that. Must be an Irish recipe so!

Brandym, yes a very different way to cook and eat steak. You will love it. Thanks for the vote and sharing

Brandym2012 from PA on April 14, 2012:

Now that looks awesome! I definitely would love to try this recipe very soon. Voted up! Thanks for sharing.

Rebecca Mealey from Northeastern Georgia, USA on April 14, 2012:

This looks good! And such clear directions. I may have to pay a tribute to my Irish heritage and give it a try!

Marcy Goodfleisch from Planet Earth on April 14, 2012:

I'm going to try the cauliflower recipe right away! I have a huge head in the refrigerator and was trying to decide how to use it. This looks delicious! I also like your potato recipe. Comfort food, here I come!

Voted up and useful!

Aurelio Locsin from Orange County, CA on April 14, 2012:

This is not something I've ever had nor have seen here in Southern California. Sounds delicious -- the pictures add so much to the hub. Voting this Up and Useful. SHARED.

L M Reid (author) from Ireland on April 07, 2012:

Brett thanks for reading and sharing. I would be lost without my home cooked roast dinners! We are having roast lamb and mint sauce, roast potatoes and mash with three veg for our Easter Sunday dinner tommorow.

Hello Polly. Frying the meat before hand seals in the juices and flavour so yes I agree always the best way to cook it.

thruthfornow if you get a chance I would recommend you cook your steak like this. It is really a very unique and lovely taste.

Marie Hurt from New Orleans, LA on April 06, 2012:

This seems like a great way to eat steak. Sometimes you get weary of the same ole same old. Voted up and useful. Great Job.

Pollyannalana from US on April 06, 2012:

This looks delicious and I think there is a real secret to tasty meat to always fry it before baking if you want some great flavor. Thanks for all the great recipes!

Polly

Brett C from Asia on April 06, 2012:

Voted up, awesome and pinned. You have made me miss home cooked English dinners ... something I have not had for a long time.

Thanks for SHARING.

L M Reid (author) from Ireland on March 10, 2012:

sgbrown, yes I would say it would be delicious with venison too. Let me know how it tastes if you decide to cook it.

Thanks for taking the time to comment and the votes

Sheila Brown from Southern Oklahoma on March 10, 2012:

This looks soooo good! I have been looking for some different recipes. Because I don't buy much "beef", I use venison most of the time. I bet this would be wonderful. Voted up and awesome! Have a wonderful day! :)

L M Reid (author) from Ireland on March 10, 2012:

When the steak is cooked with the stuffing it does make for a very unique taste. It is easy to make so give it a try Peggy and EclecticFusion. You will not be disappointed.

Thank you both for leaving comments, the votes and for sharing

Lisa from Tennessee on March 10, 2012:

Yummy! This looks delicious and I'm sure I'll be trying it in the near future! I've never heard of stuffed steak before, but it looks easy enough to do!

Voted awesome, useful, and up! Thank you for sharing this with us!

Peggy Woods from Houston, Texas on March 10, 2012:

This sounds and looks delicious. I like all of the vegetables that you also serve with the meal. Thanks for the step by step photos. Up, useful and sharing this with my followers.

L M Reid (author) from Ireland on March 07, 2012:

Yes this recipe is easy enough to make and well worth it for the taste. I always prefer my own homemade stuffing.

Thanks livingpah and vespawoolf for taking the time to leave a comment and the votes

L M Reid from Ireland on March 07, 2012:

Love this recipe of stuffed steak. If fried on the pan steak can sometimes be tough. This recipe avoids that and gives you a tender melt in your mouth experience

Vespa Woolf from Peru, South America on March 06, 2012:

This looks fabulous! I love stuffing and look forward to trying your recipes. Your photos and step-by-step instructions are great.

Milli from USA on March 05, 2012:

Looks delicious! Great recipe. Thanks for sharing it. Voted up!

L M Reid (author) from Ireland on March 03, 2012:

This recipe has been handed down from my mother and all the family cook it regularly because the steak just melts in your mouth.

rjsadowski and luminate thanks for taking the time to leave a comment.

luminate from Kansas on March 02, 2012:

One of the best hubs I've seen! Good job and keep it up please! :)

rjsadowski on March 02, 2012:

I love steak and I love stuffing and this is a great recipe.

L M Reid (author) from Ireland on March 02, 2012:

oh I must admit I do love my meat! By covering the steak with the stuffing you do get a very unique taste.

Thanks for taking the time to leave a comment Brainy Bunny

Brainy Bunny from Lehigh Valley, Pennsylvania on March 02, 2012:

We don't eat much red meat, but I may have to try this steak. Sounds delish!

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

How to Make Your Own Hamburger Patties

In this article, I show you how to make the perfect hamburgers with ground beef. I explain how to make patties that don't fall apart when you cook them.

I have also included step-by-step instructions, my own photos, and videos so you can learn how to make hamburger patties with ground beef at home.

Cook Time and Yield

• Preparation time: 20 minutes (approximately)
• Cooking time: 15 minutes from frozen
• Makes 8 to 10 burgers, depending on size

Ingredients

• 1 pound mince ground steak
• 3 large onions
• 1 large egg
• 1 tablespoon tomato puree
• White flour
• Milk

Step 1

1. Cut up the onions into fairly small pieces.
2. Remove the minced ground steak from the packaging.

Step 2

1. Add a third of the onions to a dish.
2. Add a third of the mince ground steak on top of these onions.
3. Squeeze in a small amount of tomato puree.
4. Repeat this process two more times.
5. Once all the meat and onions are in the bowl mix in well with a wooden spoon.

Step 3

1. Make a hole in the mince and onion mixture and add a raw egg.
2. Mix in well. This will bind the ingredients together.

Step 4

1. Put some flour on a large plate
2. Put some milk on another large plate.
3. Remove the beef burger mixture by taking a small amount out at a time and kneading into a ball with your hands.

The size depends on how you like your hamburgers, whether small or large.

Step 5

1. Place this ball of meat onto the plate with the milk and roll around until it is suitably moist.
2. Then place the wet ball onto the plate with the flour and flatten to the size of burger you want.
3. Pick up the loose flour and cover the top of the burger.
4. Turn it over and do the same.
5. Carefully pick up the burger and roll on the flour with the sides.
6. Place the finished beef burger on to a separate large plate.
7. Repeat this process for all the meat in the bowl.

Freezing the Hamburgers

1. Place each burger in a separate freezer or sandwich bag and flatten a little.
2. Place in the freezer.

Hamburger Patties Recipe

Comments

L M Reid (author) from Ireland on March 07, 2012:

Hello Keri, so glad you tried out my homemade burgers. Yes they are far tastier than the ones you get in the shops.

Thanks for taking the time to leave a comment

Keri Summers from West of England on March 07, 2012:

I made these tonight, and froze lots too. Delicious! So much better than the bought variety. Thanks for the recipe.

L M Reid (author) from Ireland on February 06, 2012:

Thank you Brett for reading and taking the time to comment and share.

Yes there is nothing nicer than eating your own homemade dinners. It is great the kids can help with the preparations too because they can enjoy it and appreciate the meal better

Brett C from Asia on February 06, 2012:

These taste great, I've made similar before. It is also a good way for kids to get involved and to make their favorite snack a little healthier.

SOCIALLY SHARED and voted up.

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Fruit Scones Recipe

In this article, I will show you how to make your own homemade scones in this easy-to-follow recipe. It only takes thirty minutes from the time you take out your ingredients, mix them together, and bake in the oven.

You can learn how to bake these fruit or plain scones by following my step-by-step instructions, which include my own photos and videos too.

Ingredients

• 225grams/8 ounces self raising flour
• 25 grams / 1 ounce of butter
• 1 egg
• Sultanas
• 140ml/5fluid ounces milk
• 2 teaspoons of Baking Powder
• Salt, Sugar

The secret to a delicious well risen scone is speed. Do not take too much time mixing the ingredients. You want it well mixed with plenty of air but not too mixed so that the ingredients become heavy.

Step 1: Preparation

1. Preheat the oven to Mark 8, 230C or 450 F. This is very important. The scone mix needs to start to bake immediately when it has been put in the oven.
2. Whisk the egg in a separate bowl with a fork enough to combine the egg yolk and white together.
3. Add some margarine to the baking tin.

Step 2: Mix the Dry Ingredients

1. Using a suitable mixing bowl sift the self-raising flour and baking powder into the bowl. Most cooks would not feel the need to use baking powder if using self-raising flour but I find it gives the recipe that added lift.
2. Add a pinch of salt and two tablespoons of sugar. Mix together with a spoon.
3. Add the sultanas.
4. Cut up the butter into squares and quickly rub the butter in to the dry ingredients until you have a crumbly mixture.

Step 3: Add the Wet Ingredients

1. Make a hole in the centre of the mixture.
2. Add the beaten egg and some milk into the bowl.
3. Mix the ingredients together quickly with a wooden spoon. It depends on the consistency of the mixture as to whether you need to add more milk to the scone mixture.
4. It should be sticky but easy to pick up with your hands. If it is too dry then you can add a little more milk and mix until it is perfect consistency.

Step 4: Roll the Dough

1. Add some flour to your work surface and lift out the scone mixture.
2. Add a little flour to the top of the mixture to allow for easy rolling.
3. Remove the scone mixture from the bowl and add to floured surface.
4. Roll the scone mixture until it is one inch in thickness.

Step 5: Cut Scones and Apply Glaze

1. Cut out two-inch rounds of the mixture. This can be done by a special scone cutter or like the photo shows here by using the rim of a clean glass.
2. Put the scones on to the baking tray you prepared earlier.
3. Brush a small amount of milk to the top of each scone.

This will give the baked scones a nice browned and glazed appearance when cooked.

Step 6: Bake the Scones

1. Put the scones in the preheated oven on the top shelf to cook for 20 minutes.
2. Remove the cooked scones from the oven and place a damp cloth over the scones for five minutes.

Quick and Easy Scones Recipe

So as you can see from the step by step guide above it really is very easy to make delicious homemade scones in thirty minutes. This recipe has my own variation of ingredients which can be changed to your own requirements if you want. The sugar I add is there to give the scones that extra sweetness.

There are two reasons I add the baking powder to the self raising flour. The first is because it makes the scones rise and taste better. The second reason is because my mother taught me this recipe when I was very young and she always adds the baking powder when she bakes her homemade scones.

Questions & Answers

Question: In the first fluffy fruit scones recipe, it states 'self-raising flour' (which has baking powder and salt already) and 'baking powder' but in the video, Paul Hollywood used bread flour and baking powder. Is the written recipe correct?

Answer: It is correct if you follow this Irish Recipe. We tend to add baking powder with self raising flour even though it does contain some already.

Comments

L M Reid (author) from Ireland on February 04, 2020:

Hello Marcus. The instructions say 'Preheat the oven to Mark 8, 230C or 450 F. And 230 C is the same as 450 F so it is correct. It is important that the oven is pre heated to this temperature so when the scone mix is put in the oven it will start to bake straight away. Good luck

Marcus Leslie on February 04, 2020:

Is the oven temperature for fluffy scones LM Reid ( Delishably ) wrong as it says 230c for 20 minutes top shelf of oven.

Regards

Marcus.

L M Reid (author) from Ireland on December 09, 2016:

Yes Scones are quick and easy to make and are so tasty

elle444 on February 12, 2016:

Yum! You made me remember how much I like scones! I have my own recipe, but your photos make me want to try yours! Thanks!

L M Reid (author) from Ireland on May 17, 2015:

Hello Nkha, You do not have to heat the tray before you place the scones mixture on it. I always add a very small sprinkling of flour to the tray beforehand though.

Good luck and enjoy the taste of these great scones

nkha letsosa on May 14, 2015:

Do i hve to as well heat the tray before i place My scones?? Wht abt the appling a Little fats on the tray?? Is it recommended as well?? I lov This recipe and i wanna try ot out

L M Reid (author) from Ireland on May 10, 2015:

T. T. delighted you followed the scone recipe and made some - They really do taste great don't they.

Hello Bobbi - Yes Every Country seems to have different names for the Cream. Here in Ireland it is called Double Cream and in England Whipping Cream. Maybe if you ask in the store which cream is the best you may be able to get the right one.

T.T. on April 02, 2015:

Thanks to you, I've made them twice so far. They're delicious!

Bobbi on April 01, 2015:

How do you make the cream for the scones? I had cream and jam in Ireland and it is not like our whipped cream.

L M Reid (author) from Ireland on March 14, 2015:

Yes Scones really are quick and easy to make and taste so nice. Thank you every one for taking the time to leave a comment it is appreciated

MichelleCRobinson on February 24, 2015:

I can almost smell and taste them. Beautiful photos!

Paula from The Midwest, USA on February 18, 2015:

I love scones and don't know why we don't make them more! Thank you for sharing this recipe with us, and especially the tips that go back to when you were young. Sometimes those are the best! Scones with jam and cream would definitely be great to serve with company coming, or for afternoon tea! We should do that kind of thing more.

Mary Norton from Ontario, Canada on February 17, 2015:

Congrats. I love scones once in a while so this recipe with the pictures is really helpful.

C E Clark from North Texas on February 17, 2015:

These look positively scrumptious! What a great photo, and the recipe looks easy too. I note all the other commenters were drawn in by your delicious looking photo too. This is going on my list for the next time I have a cooking streak, which is about 3-4 times a year. I ignore everything thing else and I just cook and cook some more, all new recipes I haven't made before, and this one is definitely going on the list.

Congratulations on HOTD!

Jackie Lynnley from the beautiful south on February 17, 2015:

I am surprised at the extra baking powder too but I would really like to try these. Thanks for sharing!

Thelma Alberts from Germany on February 17, 2015:

Yummy! Congrats on the hub of the day award! I would love to try this soon. Thanks for sharing this recipe.

Tami Rogers from Seattle, Washington on February 17, 2015:

YUMMY! I am going out this afternoon to buy all the ingredients. I love scones--great hub, very useful. Voting up!

L M Reid (author) from Ireland on February 17, 2015:

Thank you Susan it was a pleasant surprise.

T.T. They really do taste great and so easy to make.

Stella the fruit does give a wonderful taste and I enjoy the fruit scones best myself too.

Team Shepherd sorry you are on a diet but sure you can lapse for day the scones are worth it.

Thank you all for taking the time to leave a comment it is much appreciated

Natasa Shepherd on February 17, 2015:

Oh you are after my heart! Darn the diet!

stella vadakin from 3460NW 50 St Bell, Fl32619 on February 17, 2015:

Hi, I am going to try to make these. They look so delicious, I could grab one out of the photo. I like anything with fruit. Thanks for such a colorful hub. Stella

T.T. on February 17, 2015:

I'll make them myself. Thanks for sharing!

Susan Zutautas from Ontario, Canada on February 17, 2015:

Came back to congratulate you on a well deserved Hub of the Day!

L M Reid (author) from Ireland on October 15, 2014:

Thanks Raymond, yes the Scones do taste as good as they look

Raymond Philippe from The Netherlands on April 09, 2014:

I stumbled on your Homemade Scones hub. I desperately need to taste one now. Posting pictures of taste food should be forbidden. ;-)

L M Reid (author) from Ireland on March 28, 2014:

Yes scones really are quick and easy to make Robyn and they are delicious with cream and ice cream.

Robyn Lakani on November 19, 2013:

I just love the recipe. I will try out!

L M Reid (author) from Ireland on July 24, 2012:

My mother's recipe for homemade scones is great. All the family use it.

Thanks vespawoolf for taking the time to leave a comment

Vespa Woolf from Peru, South America on June 17, 2012:

It's hard to beat a mother's recipe! BTW, I love your photos.

L M Reid (author) from Ireland on June 17, 2012:

Home made scones with jam and cream is a wonderful treat. Vespawoolf this is my mothers recipe that I use all the time so it will taste different from shop bought and other peoples homemade scones. I am sure you will love them though

Vespa Woolf from Peru, South America on June 17, 2012:

I love scones and have my own recipe, but of course they aren't exactly authentic. I'm going to try yours next time as I'm always looking for something better...thank you!

L M Reid (author) from Ireland on April 13, 2012:

Homemade scones are so much more tastier than shop bought ones. Susan if you like scones then once you have made your own then you will always eat them over those bought in the store.

They freeze very well too so you can make an extra bunch for freezing.

As soon as the scones are cold put them in the freezer and when you fancy some for your lunch you only have to take them out in the morning to defrost.

Susan Zutautas from Ontario, Canada on April 13, 2012:

I've yet to make scones but I do like them and will try your recipe soon.

L M Reid (author) from Ireland on March 04, 2012:

Scones, fresh cream and jam for lunch - heaven. Thanks for taking the time to leave a comment garlic Angel

Christine from Dublin on October 25, 2011:

Love homemade scones, must give it a go. Thanks for all the information, well written..

Garlic Angel :-)

L M Reid (author) from Ireland on October 25, 2011:

Thanks for reading Aus. Sorry about that, I forgot to add that detail to the recipe. The amount of baking powder is 2 teaspoons. I have added this above

From Aus on October 25, 2011:

I can not find how much baking powder to add. Did I miss something?

L M Reid (author) from Ireland on October 05, 2011:

thank you every one for reading the article and your comments.

Yes wildelderberryone I agree with you about the self raising flour but with this recipe my mother always told me to add some baking powder too. She says it makes them taste lighter. Got to do what my mother tells me lol.

wildelderberryone on October 05, 2011:

Vishaaa ... No Self rising flour already has the leavening [baking powder] in it so you don't have to add it.

Nell Rose from England on May 31, 2011:

Hi, this was fantastic! what a great hub, the pictures were perfect explaining everything in detail then being able to see each stage, bookmarked! lol

atomflame from South Africa on May 11, 2011:

Mmmmm. I must try that recipe out. Yum.

Vishaaa from Somewhere on this earth.. on May 10, 2011:

They look so yummy. Thanks for sharing. But I'm not quite sure what you meant by self raising flour. Is it all purpose flour?

philipandrews188 on May 10, 2011:

Wow, Thanks for sharing.

john gray on May 05, 2011:

I was on a diet before i read your hum argh.......

stop making it hard for me to lose weight

good and mouth watering hub keep it up m8 cheers

Guanta on May 04, 2011:

Hi, these look absolutely lovely. Can't want to try this recipe out. Thanks very much. Your photos made them even more apealing.

L M Reid (author) from Ireland on April 20, 2011:

Thank you for reading and your comments.

Gordon Hamilton: I used to have a great time as a kid watching and helping my mother cook. I thought I was playing but of course I learnt how to cook so many homemade recipes.

And like you say the memories of those days are precious and always with me too. My mother is 78 years old now and still bakes her fresh scones when she has visitors.

Simone Smith: Sorry Simone for making you so hungry lol.

Simone Haruko Smith from San Francisco on April 20, 2011:

Darnit, viking305! Your recipe Hubs always make me so HUNGRY!!!!! GRRRRRR!!!

Excellent guide though. Now please excuse me while I find something to stuff into my mouth. Too bad it won't be so delicious as those scones.

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on April 20, 2011:

Your Hub is fabulous. I love your photos and your instructions. It also brings back warm memories of childhood for me, which haven't surfaced in a number of years, when my Mother and both my Grandmothers used to make homemade scones. I can almost smell them cooking, reading your Hub! :) Thanks for the memories and the information.

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Four Recipes

In this article, I will share step-by-step instructions with my own photos and videos for the following recipes:

• Apple Pie: An apple tart or pie covered with hot custard or cream and ice cream is a delicious combination.
• Shortcrust Pastry: Combine this recipe by making your own shortcrust pastry too, and you have a delicious homemade dessert for all the family to enjoy.
• Jam Tart: This recipe for jam tart is perfect for using any leftover shortcrust pastry from the apple pie.
• Custard: Making your own custard rather than using tinned custard is so much tastier and easy to do.

That Pie in the Sky

Apple Tart Recipe

Ingredients

• 3 large cooking apples
• 6 oz plain flour
• 3 oz butter
• Pinch of salt
• Small amount of milk
• Small amount of sugar

Step 1: Mix the Shortcrust Pastry

1. Add the flour into a mixing bowl. Use a sieve so that you are adding as much air as possible.
2. Add a pinch of salt.
3. Take the butter and cut into small pieces. The butter is best if it is at room temperature.
4. Add the butter to the flour and mix in with your fingertips. Do this as quickly as possible until the mixture is a crumbly texture.

Step 2: Make the Dough and Roll It Out

1. Make a hole in the middle of the mixture and add water.
2. Stir with a wooden spoon until the mixture is a sticky, but not too wet.
3. Throw some flour on to a flat surface where you intend to roll out the pastry.
4. Add flour to the mixture now so that you can remove it from the mixing bowl in one piece.
5. Roll out the pasty to the approximate size of your dish.

Step 3: Prepare the Cooking Apples

1. Peel and cut the cooking apples and put in a dish.
2. Add some sugar to sweeten the apples and a small amount of water.
3. When the apple tart is cooking in the oven, it will create a lovely, sweet juice.

Step 4: Assemble the Tart and Bake

1. Add the pastry to the top of the dish containing the cooking apples.
2. Cut the pastry to fit the size of the dish.
3. Add a small amount of milk to the pastry.
4. Put in the preheated oven in the middle shelf for 45 minutes at 200 degrees.
5. When you remove the cooked apple tart from the oven immediately add a small amount of milk with a brush and throw some sugar around the top. This gives the apple tart a nice glazed appearance.

Jam Tart Recipe (aka Jam Roly Poly)

If you have made too much pastry, it freezes very well. Or you can put it in the fridge wrapped in a plastic bag. This will stay fresh for up to 3 days.

But what better way to use a small amount of leftover shortcrust pastry than making a jam tart, or as we call it where I live, a "jam roly poly."

Ingredients

• Leftover shortcrust pastry
• Jam of your choice

Instructions

1. Roll the pastry over till you reach the end and seal the edges with a fork.
2. Brush some milk on top of the pastry.
3. Prepare a baking dish by greasing it and adding some tin foil.
4. Place the jam roly poly on to the baking tin. Cook for 30 minutes at 200 degrees.

The jam tart always tastes better eaten straight from the oven covered in hot custard.

Custard Recipe

You can buy tinned custard to eat with your apple or jam tart. This does taste all right, but as always, homemade tastes even better. It is extremely quick and easy to make your own custard using the custard powder available in supermarkets and stores.

Ingredients

• 1/2 pint fresh milk
• Packet of custard powder
• Small amount of sugar

Step 1

1. Add a very small amount of milk to a cup.
2. Add one tablespoon of custard powder and stir in well.
3. Making sure there are no lumps in the mixture.
4. Add the remainder of half a pint of milk to a pan and heat.
5. Stir the milk in the pan constantly or you will end up with burnt milk.

Step 2

1. Give the custard powder and milk in the cup another quick stir.
2. Just as the milk is about to boil in the pan add the custard mixture gradually but quickly.
3. In order to make lump-free custard it must be stirred ALL the time until the hot milk turns in to the custard.
4. It is a matter of taste whether you make thin or thick custard.
5. Always make thicker custard than you require and then if necessary thin it out by adding some more milk.
6. The custard is cooked and ready to serve immediately on to your tarts, pies or fruit.

Comments

L M Reid (author) from Ireland on June 05, 2012:

Apple Tart and hot custard is really a lovely dessert. It is easy enough to cook and I love it.

Thanks vespawoolf for your comment and share. Yes the Jam Poly is also great with hot custard too.

Angela maybe you are not allowing the pastry to get enough air as you mix it. Keep trying though because the taste of home made pastry is well worth the effort.

RedElf thanks for reading and the comment

RedElf from Canada on June 04, 2012:

Love apple tart! Couldn't pass this one up! Great photos!

Angela Brummer from Lincoln, Nebraska on June 04, 2012:

Okayy cross your fingers my crust never tastes good. Not flakey at all... do you have any suggestions? Yummy article. Great pictures!

Vespa Woolf from Peru, South America on June 04, 2012:

Is there anything more delicious than apples and homemade custard?? I like the additional Jam Roly Poly recipe to use up extra pie crust. Very practical. Your great photos make my tummy rumble. : ) Voted up and awesome...and shared!

L M Reid (author) from Ireland on February 23, 2012:

Thank you everyone for reading and taking the time to leave a comment.

Hot apple tart and ice cream is one of my favorite deserts.

dorothy on February 23, 2012:

Positively exceeded my expectations! Wonderful flavor, very filling…It was an unexpected gem of a dinner, even for my kids. Adding this to the keeper pile… together with family’s favorite dessert like this http://www.gourmetrecipe.com/recipes/all-american-... this is a very simple and all purpose chocolate cake. Just stir the batter and throw into the oven and you'll soon be eating cake.

Christine from Dublin on October 25, 2011:

Yum yum looks lovely and you have explained it very well as usual. Well done keep up the great writing..

Garlic Angel :-)

TajSingh from United Kingdom on April 12, 2011:

Thanks for the recipes! These look delicious.

Eaglekiwi from -Oceania on April 11, 2011:

Ohhhh I love you!! hahaha...

Just brilliant pics ,almost had me licking the screen.

SJKSJK from delray beach, florida on April 10, 2011:

Looks absolutely delicious, I will try these recipes.

Mohan Kumar from UK on April 07, 2011:

This is spectacular, mouthwatering treat. Great hub design and those step by step instructions are brilliant. I love the fact that you took all the detailed photos- they complement the recipes very very well. Voted up & Awesome!

Simone Haruko Smith from San Francisco on April 05, 2011:

Wow, what a GREAT guide! I don't know whether to drool, run to the nearest bakery and buy the whole thing out, run to my kitchen, or just pass out! The recipes are great, your instructions are very helpful, and the photos are stellar. Voted UP!!!

smackins1974 from UK on April 05, 2011:

looks delicious!!!

Sarah

Wendy Iturrizaga from France on April 04, 2011:

Loved the photos and what a great idea to use the left over short crust pastry.

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Homemade Stuffing Recipe

I always make my own stuffing because it tastes better and I can add in the extra ingredients that I like. I will give the basic recipe for my stuffing here and you too can add as much or as little of your favorite extra ingredients.

Free Range Chicken

When I buy the meat I always prefer to buy free range if I can afford it. This is a personal choice as I believe the way farmers breed and farm chickens and turkeys in these battery farms are inhumane and cruel beyond belief.

But I know the meat is a lot more expensive. This stuffed chicken recipe works just the same for free range poultry as it does for that bought from the more intensive farming methods.

Chicken Breast Recipe With Stuffing

This is an easy stuffed, boneless, and skinless chicken breast recipe. I have also included my homemade stuffing recipe to accompany your roast chicken dinner. I show you how to cook chicken breasts in the oven with these step-by-step instructions, videos, and my own photos.

Ingredients

Yield: 8 portions

• 9 large chicken breast pieces
• 1 large uncut white bread loaf (800g); bought the day before, opened to let it go stale.
• 400 grams breadcrumbs
• 4 large onions
• 40 grams fresh parsley
• 1/2 gram dried mixed herbs
• 454 grams butter or margarine

Step 1: Prepare the Stuffing Mix

1. Turn on the oven to preheat as you prepare the homemade stuffing.
2. Break up the uncut white loaf into small pieces and place in a large bowl. Add the packet of breadcrumbs and mix in well.
3. Cut a large bunch of the parsley into small pieces and add to the breadcrumbs.
4. Add a tablespoon of dried mixed herbs. Mix in well.

Step 2: Prepare the Onions

1. Peel and cut three of the onions in to very small pieces.
2. Melt some butter in a pot and add the onions a few at a time. Cook on a very low heat until the onions are soft and have turned slightly brown.
3. Add the cooked onions to the stuffing mixture and blend in well.
4. Melt a few nobs of butter in the same pot and add to the stuffing.
5. Add any other optional ingredients at this stage. This can be small amount of sausage meat, nuts, peppers, etc.
6. My favorite is tomatoes. I also cut in to very small pieces two medium-sized tomatoes and add to the breadcrumbs.
7. Season the stuffing to your taste with salt and pepper.

Step 3: Combine the Stuffing and Meat

1. Cut up the last onion into medium pieces and melt in the pot with some butter.
2. Get you roasting dish ready by adding a large piece of tin foil.
3. Add the onion that has been just cooked to the bottom of this dish. Spread evenly.
4. Take out the chicken or turkey pieces and put on top of the onions in the dish.
5. Then add the stuffing directly on top of the chicken or turkey breasts. Close up the tin foil.

Step 4: Cook in the Oven

1. Put the dish in the preheated oven on the top shelf.
2. Leave on the highest heat for 10 minutes and then lower down to 200 degrees for 1 1/2 hours.
3. Remove from the oven. The stuffing on top will be well done. You need to stir this around in order to evenly distribute all the juices from the meat.
4. Put back in oven for 15 minutes with the tin foil top open. This allows for the stuffing to get a nice crispy finish.
5. Take out of the oven and test the chicken portions to see if they are cooked by piercing with a knife. If it goes straight through then it is cooked.

Step 5: Let It Rest Before Serving

1. Leave the cooked roast chicken in the dish. It is always better for flavour if any meat is left for at least 15 minutes before being served.
2. Prepare the potatoes and vegetables for the main meal.
3. Serve up and enjoy.

How to Freeze Fresh Parsley

I usually buy the parsley fresh because the taste is so much nicer. Fresh parsley is also a lot cheaper. It can be bought in packets or as a small plant. If you buy the plant then it will last longer and stay fresh for a few weeks. But I find any left over parsley is easy to freeze. Once your dinner is in the oven get the remaining parsley and cut up in to small pieces. Separate in to workable amounts. Put in a bag and freeze.

The next time you need parsley it is there ready for you, washed, clean and cut up. I find if I cook too much stuffing for a recipe that I made that day then it always freezes very well. It should be cooked though as raw onions do not freeze and left to go cold. Separate into workable portions and store in a bag. Put in the freezer. The extra stuffing can then be used for other recipes when needed.

Homemade Recipes

As you can see from the step by step instructions above this recipe makes a delicious main dish for any family dinner. The roast chicken does not take long to cook. This dish is also a great meal that can be prepared in advance or in bulk and stored in the freezer too.

Roast Chicken Breast Recipe

Comments

L M Reid (author) from Ireland on January 06, 2018:

Hello Kristen, yes chicken is a very healthy meat to cook. It is really delicious with homemade stuffing.

Kristen Howe from Northeast Ohio on December 18, 2017:

This is a real easy recipe that anyone can do and enjoy. I would love to try this out next year. Thanks for sharing.

L M Reid (author) from Ireland on March 09, 2012:

This roast chicken and home made stuffing is really worth the effort. Thank you everyone for taking the time to leave a comment and for those for sharing my recipe.

cebutouristspot good luck with the recipe I am sure it will turn out great!

cebutouristspot from Cebu on February 18, 2012:

I will surely try this out. Wish me luck and hope it come out good

JR Krishna from India on February 18, 2012:

Great recipe! Voted up as useful

Thanks for SHARING:)

Kitty Fields from Summerland on October 28, 2011:

Great recipe hub, really! Voted up and awesome.

BethanRose from South Wales on October 28, 2011:

A great hub with equally great photos.

L M Reid (author) from Ireland on October 26, 2011:

I do love my own version of homemade stuffing. A lot of people put in too many herbs and some add sausage meat which I dislike. Thanks for reading and taking the time to comment.

One of my favorite meals is turkey and stuffing so it is nice to be able to make my own

Christine from Dublin on October 25, 2011:

That looks so yummy you have made me hungry looking at it. I have allways wanted to know how to do homemade stuffing, that's a million for the information. Another great hub Viking, well done again ...

Garlic Angel :-)

Dr Kulsum Mehmood from Nagpur, India on April 07, 2011:

Simply wonderful. Extremely nice hub.

TajSingh from United Kingdom on April 05, 2011:

Excellent hub! I like the detailed and step by step instructions.

L M Reid (author) from Ireland on April 02, 2011:

Thank you for reading.

prairieprincess: Yes it is a lovely dinner to have during the week. It really does not take that long to cook and is so easy to freeze.

tlpoague: I agree with you totally, homecooked meals are always best for taste, hygiene and price.

Tammy from USA on April 02, 2011:

This looks fabulous! There is nothing better than a homecooked meal made from scratch. Congrats on the contest!

Sharilee Swaity from Canada on April 01, 2011:

Wow! Congrats on the mention for the contest. I agree: this is amazing! This sounds absolutely delicious, and I definitely want to try this sometime. It's like a little piece of Christmas Dinner, but with a lot less work. Thanks for sharing!

L M Reid (author) from Ireland on April 01, 2011:

Thanks for reading my hub and your comment, I appreciate it.

Simone Haruko Smith from San Francisco on April 01, 2011:

Wow. This might be the best recipe Hub I've seen on HubPages... ever. And I have read thousands. I.... just don't know what else to say. T__________T

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Recipe for The Best Egg Mayo Sandwiches

This recipe for the perfect egg mayo sandwiches is quick and easy to make. Adding the mayonnaise to the eggs makes a tasty creamy filling. I have included step-by-step instructions, videos, and photos. The ingredients are for a full tray, but it can easily be adjusted to make just one sandwich or only a few.

Ingredients

• 10 large eggs
• 20 slices bread (white or brown)
• Parsley
• Mayonnaise
• Salt

Step 1

1. Put the eggs gently into cold water and boil for 7 minutes.
2. The water should cover the tops of the eggs.
3. Add a couple of pinches of salt to the water as this will stop the eggs from cracking in the hot water.

Step 2

1. When boiled for 7 minutes, leave in hot water for a further 2 minutes.
2. Pour out the hot water and add the cooked eggs to a bowl of cold water.
3. Remove the shells from the eggs.
4. If this is sometimes difficult, dip the egg back into the cold water and continue to strip all the shells from the eggs.

Step 3

1. Mash up the boiled eggs with a fork.
2. First do this roughly into big pieces.
3. Then continue to use the fork to make the boiled eggs into smaller pieces suitable for the egg mayo sandwiches.

Step 4

Fresh parsley straight from a parsley plant really makes a difference with the taste. You can grow them in your own garden or buy a plant at the supermarket and leave it to grow in the pot in a sunny position in your kitchen. If you can not get fresh parsley you can use the dried packets too.

1. Remove a bunch of the parsley from the plant and cut away the stalks.
2. Chop up the parsley into smaller pieces.
3. The amount and size of the chopped parsley depends on your own preference.
4. I prefer to leave the parsley large enough so that it is clearly visible in the sandwich. This also brings out the fresh taste of this wonderful herb.
5. Mix it well into the eggs in the bowl.

Step 5

1. Take a few large spoons of mayonnaise and put them into the bowl.
2. The amount will again depend on your taste.
3. The eggs should be moist and wet once everything is mixed.
4. You can at this stage add some salt but only very little as the eggs do not really need that much to flavour it.
5. Cover the bowl with cling film and leave in the fridge for 30 minutes.

Step 6

1. Butter your bread.
2. Remove the egg mayonnaise from the fridge.
3. Spread the mixture on the bread to make the sandwich.
4. Cut the egg mayo sandwich in to triangles.
5. Place on a large covered tray.
6. Decorate with chopped up fresh parsley.
7. Cover the sandwiches with cling film.
8. Leave in fridge until needed.

Recipe for Egg Mayo Sandwiches

Questions & Answers

Question: How long will the egg mayo mixture keep in the fridge?

Answer: If the egg mayo is covered it will last 24 hours in the fridge.

Comments

L M Reid (author) from Ireland on May 27, 2020:

Yes Marion, add the mayo once you have mashed up the boiled eggs and added some salt.

Marion Paul on May 27, 2020:

Should one add mayonaise to the egg mixture?

L M Reid (author) from Ireland on November 12, 2018:

Hello Rosemarie, yes that is the beauty of egg mayo sandwiches. They are very versatile and you can add some extra ingredients to suit your own taste. My mother also adds some celery to her sandwich.

Rosemarie Ricks on October 21, 2018:

I make mine the same way but usually add finely minced fresh celery.

thanks for posting. Now I want a sandwich.

L M Reid (author) from Ireland on August 02, 2018:

Hello Peachy, Yes they are one of my favourite sandwiches at any time of the day too.

peachy from Home Sweet Home on June 12, 2018:

This Is great for breakfast and lunch Box meal

L M Reid (author) from Ireland on April 06, 2018:

Hello Helen, yes the egg mayo sandwiches are really delicious on white or brown bread.

Helen Keenan on February 19, 2018:

I've been making these for years. I always buy a 7 grain bread but last week I bought an egg sandwich at a grocery store. They use the same mayo but make the sandwiches on white bread. It was so gooshy and delicious I've decided to get a loaf of white and have available. Good eating!

L M Reid (author) from Ireland on August 27, 2017:

Hello Karen

You could eat them the next day but not after that. But they would not taste very nice to be honest. It's always best to eat them the same day

Karen yen on August 27, 2017:

Can egg sandwich last for days if refrigerated?

Sherlee on July 04, 2017:

So yummy!!!I want to try it!

L M Reid (author) from Ireland on August 25, 2013:

Thanks Victoria, yes guests love the egg mayo sandwiches. A great party food

Victoria Lynn from Arkansas, USA on July 12, 2013:

Well done! I love egg salad, and this looks like a great way to make a lot for guests. Nice hub!

Also, as Mike and RTallonni mentioned, egg salad can be made with a dash of mustard and some pickle relish, too. I love making it. Your version sounds good, too!

L M Reid (author) from Ireland on May 07, 2013:

Hello Zack. To be honest I have never used sweet mayo on my egg mayo sandwiches. I always use the normal one. Maybe the next time you are making the sandwiches you could make half and half and see which one tastes better. Would be interested in the results myself too.

zack on April 27, 2013:

Which mayo should i use. I found the sweet mayo and the normal one I would call it. Which is better for this recipe?

L M Reid (author) from Ireland on April 07, 2013:

Julie thanks for your comment I appreciate it. These Egg Mayo sandwiches are always a hit with visitors to my house

Julie on March 25, 2013:

very clear explanation..i like it!.thank you :-)

L M Reid (author) from Ireland on February 25, 2013:

Krytal the egg mayo sandwiches really taste very nice and are so easy to make. Thanks for taking the time to leave a comment

krystal on February 20, 2013:

looking good. hungry while looking.

L M Reid (author) from Ireland on January 20, 2013:

Egg mayo sandwiches are my favorite and very easy to make.

Jae I am sure you will enjoy the taste. Thanks for trying them

Xman They really are worth making and so much tastier than those bought in shops.

Xman on January 15, 2013:

Looks very delicious. I want to make and bring to office for breakfast. Love it.

jae1d x x x x x x on August 09, 2012:

just made these about to try them :D

L M Reid (author) from Ireland on March 23, 2012:

You are welcome Laura, enjoy the sandwich!

Laura Monton Fookson on March 23, 2012:

thanks so much on how to do this sandwich spread. Am preparing it now...Yuuuuuuuummmmmy

L M Reid (author) from Ireland on March 04, 2012:

Yes egg mayo sandwiches are a great favorite of mine and my family. They are so easy to make and delicious.

Thank you everyone for taking the time to leave a comment

zim on January 24, 2012:

Its yummy and quite easy to make

Hajara mshel on November 29, 2011:

Wow!!! its yummy

Thelma Alberts from Germany on August 26, 2011:

Yummy!!! I have to bookmark this. Thank you for sharing.

saif113sb on July 22, 2011:

I usually do the simple and common scrambled egg. I want to try a different recipe now and I hope it will taste good...

so great information. thanks

mrkterhune on May 20, 2011:

Thanks for the recipe.

L M Reid (author) from Ireland on April 26, 2011:

Thanks everyone for reading my recipe and for your comments.

Yes everyone has their own way of cooking and making up their unique recipes especially when it comes to sanwiches. All of the suggestions here sound just as tasty too lol.

akintayo olubusola it is a shame you can not get any fresh parsely where you live. If you can buy dried parsely it will taste nearly as good. I have never tried egg mayo sandwich with lettuce mixed in the ingredients but I do add some lettuce leaves to the bread sometimes and that tastes fine.

RTalloni Thanks for the comment on my Irish hub too. Yes you can link to any of my hubs if you wish.

RTalloni on April 26, 2011:

These do look tasty.

Mike must be from the southern USA because he knows what an egg salad sandwich is.

Your version is different and I hope to try it soon because I grow my own parsley.

Our eggs salad is very similar, but has a bit of mustard, a good dose of sweet pickle relish, a nice dab of diced pimentos, with some salt and pepper to taste, the same amount of mayo as yours, no parsley. The eggs should be cooked the way you describe. :)

Love your Irish hub! I would like to link it to my Saint Patrick hub if you have no objection.

Karen N from United States on April 25, 2011:

Looks good, I usually add some relish to my egg salad sandwiches.

Mike on April 13, 2011:

Wow. I thought everyone knew how to make an "egg salad sandwich". You should ad diced sweet pickles as well. Gives it a sweet nice crunch. I also sometimes ad a little mustard.

Also you really shouldn't boil eggs but hard cook them. Put in pan just covered with water. Bring to rapid boil then cover and remove from heat. Let sit and cook in the water for 15 minutes then drain and put in cold water. This avoids the overcooked rubbery purple colored yolks.

akintayo olubusola on April 07, 2011:

Thank you for the step by step,made it very easy but in this part of Africa we dont have parsley I wonder can lettuce be substituted with it?

Christine from Dublin on January 18, 2011:

ooohhh they look so tasty, hungry now after reading that, maybe I'll go and make myself one.. Thanks for sharing Viking and a well laid out hub...

Garlic Angel :-)

Jaypyramid on December 21, 2010:

Viking they look so good. I love your clear explanation with good pictures.

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

How to Make Ground Beef Pie

Learn how to make this ground beef pie which is quick and easy, and it gives you a very tasty meal. In this article, I show you how to cook a hamburger stew that can also be used in a variety of other dishes. This is my ground beef mince recipe with step-by-step instructions and my own photos so you can follow the recipe easily.

Prep Time and Yield

• Preparation time: less than 5 mins
• Cooking time: 45 mins
• Yield: 6 to 8 servings

Ingredients

• 1½ lbs mince steak
• 2 large onions
• 1 medium carrot
• 2 large tomatoes
• 1 bowl frozen peas
• 1 Tablespoon tomato puree
• Small amount gravy

Optional Extras

These vegetables should also be chopped up into small pieces.

• 2 small mushrooms
• ½ small pepper
• 4 green beans

Ingredients for Pastry

• 6 ounces all-purpose/self-raising flour
• 3 ounces butter
• Pinch of salt

Method

Step 1

1. Cut up the onions into fairly small pieces.
2. Cut up the tomatoes into fairly small pieces.
3. Grate the carrot.

Step 2

1. Add the cooking oil and onions to the pot. Cook for approx 1 minute until the onions are brown.
2. Add the grated carrot and the tomatoes.
3. Keep back a quarter of the tomatoes.
4. These will be added at the very end of cooking in order to keep their shape.
5. Add any extra vegetables that you have decided to include.

Step 3

1. Put the pot back on the cooker and mix in these vegetables for 2 minutes.
2. Add the tomato puree and mix for another minute.
3. Add the mince to the pot and mix well as it cooks.
4. A wooden spoon is best to use for its strength.
5. Cook for 20 minutes.
6. Add the frozen peas and the remainder of the chopped tomatoes.
7. Cook for a further 5 minutes.

Step 4

1. Make up the gravy and stir this into the pot slowly and continuously until mixed in evenly.
2. The amount of gravy used will depend on your preference for how you like the finished dish.

Total preparation and cooking time for this ground beef recipe is 45 minutes approximately. This mince beef dish can now be used to make other variants of main meals.

How to Make Shortcrust Pastry

1. Use a sieve to add all-purpose flour to the mixing bowl. so that you are adding as much air as possible.
2. Add a pinch of salt.
3. Cut the butter into small pieces and add to the flour.
4. Mix with your fingertips until it is a crumbly texture.
5. Make a hole in the middle of the mixture and add water.
6. Stir with a wooden spoon until the mixture is sticky.
7. Add some flour to the mixture and remove it from the mixing bowl in one piece.
8. Roll out the pastry to the approximate size of your dish.

Basic Recipe

Variants on using the stew recipe in different dishes.

• Accompanied by pasta.
• Accompanied by spaghetti.
• As the main ingredient of one large or a few smaller cottage pies.
• With shortcrust pastry
• As cooked and accompanied by mashed potatoes and vegetables.
• As the main ingredient of one large or a few smaller puff pastry pies.

Recipe for Ground Beef Pie

Freezing Instructions

This mince and vegetable recipe is very easy to freeze and loses none of its taste when reheated. It can be frozen in individual small portions for one or in larger family portions.

Comments

L M Reid (author) from Ireland on July 28, 2015:

Hello Thelma, glad you like the recipe. Thanks for taking the time to leave a comment

Thelma Alberts from Germany on May 19, 2015:

Yummy! I was about to go to bed when I saw this recipe. It makes me hungry now. Thanks for giving me the idea what to cook tomorrow. Good night!

L M Reid (author) from Ireland on March 10, 2013:

Mince Steak is very versatile to cook with and is always so tasty. Thank you prasetio30 for your comment and vote

prasetio30 from malang-indonesia on March 04, 2013:

I love the recipe. It sound delicious. Thanks for share with us. Voted up!

Prasetio

L M Reid (author) from Ireland on March 04, 2013:

Thank you for your comments about my recipes vespawoolf

Vespa Woolf from Peru, South America on July 04, 2012:

I love reading about your delicious home-style recipes and this one is no exception. I plan to try it with pastry crust or mashed potatoes. Voted up and shared!

L M Reid (author) from Ireland on April 03, 2012:

This is one of my favorite recipes because it is quick to make and tastes so good in a variety of dishes.

Thanks for reading everyone.

jamterrell on May 12, 2011:

Thanks for the recipes, I wanted to cook with the recipes.

lobonorth on March 23, 2011:

Recipes sound good and your great images make me even hungrier.

SJerZGirl on October 01, 2010:

Oh this looks so good!! Cottage pie sounds wonderful!!

prettydarkhorse from US on June 24, 2010:

Hi viking, Thumbs up for this one, Nice step by step layout and content, Congrats for the nomination, Maita

L M Reid (author) from Ireland on June 23, 2010:

Hello anglinwu thanks for your comment. Yes those photos took HOURS to get on the page but worth the effort though. lol

L M Reid (author) from Ireland on June 23, 2010:

Thanks Peggy for your comment. Yes freezing freshly cooked food it so handy and healthier. I would always get a larger piece of meat to cook so that there is plenty to freeze as well. Saves on so much cooking time lol

anglnwu on June 23, 2010:

Nicely done. I love your clear explanation with good pictures. Good luck on your nomination.

Peggy Woods from Houston, Texas on June 23, 2010:

You did a great job loading all of these photos! I like recipes that freeze well. Makes for an easy meal in the future. Just thaw, heat and perhaps add a salad. Thanks!

L M Reid (author) from Ireland on June 23, 2010:

Thanks habee and akirchner for reading the hub and your comments. Yes to be honest the loading of all the photos and the lines took me hours lol, but I was determined to get it right. Thanks

Audrey Kirchner from Washington on June 23, 2010:

Love your red lines and such - that is super neat! Nice presentation and good luck!

Holle Abee from Georgia on June 23, 2010:

Yum! hubby LOVES dishes like this! congrats and good luck!

L M Reid (author) from Ireland on June 22, 2010:

Thanks Money Glitch for reading and your comment. Yes It really is tasty. One of my personal favourites

Money Glitch from Texas on June 22, 2010:

Nice hub, I like the way you organized it. The recipe sounds delicious too. Congrats,on being selected as a "Best Hub" nominee this week.

L M Reid (author) from Ireland on June 22, 2010:

Yes Jay this recipe freezes very well. I love the videos where ordinary people just get stuck into to cooking in their own kitchen and post it on You Tube.

One of these days I may get up the courage to make a cooking video myself lol

Jaypyramid on June 21, 2010:

Love the recipes Viking. Yes Drjb, I like the video's too, its great to see it in action. I like the way she cuts the onion in the last video. Ground beef is so economical too. And like you say Viking, you can make a batch and freeze some.

L M Reid (author) from Ireland on June 21, 2010:

True drbj lol. I make sure to make enough of the dish so that there is a lot of it over and I can freeze it. It is so much easier to be able to take it out of the freezer and pop it in the microwave.

drbj and sherry from south Florida on June 21, 2010:

Excellent recipes, viking, and the videos make the whole process so easy. That appeals to me since cooking just isn't one of my favorite things but I can't break the habit of eating.

L M Reid (author) from Ireland on June 20, 2010:

Thanks for reading and glad you like the recipes. They really are quick and easy to create.

pcdriverupdate from VA on June 20, 2010:

great recipes! I look forward to trying some out. Thanks!

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

How to Make Irish Soda Bread

In this article, I will share step-by-step instructions and photos so that you can make this delicious bread anytime. I've included recipes for three soda bread variations:

1. Brown
2. White
3. Sultana

I have also included a video of my 85-year-old mother making the bread.

Recipe 1: Brown Irish Soda Bread

Ingredients

• 16 ounces/450 grams plain brown flour
• 1 level teaspoon baking soda
• 3/4 pint/350 ml buttermilk
• 1 level teaspoon salt
• 4 ounces/110 grams soft margarine

Step 1: Mix the Dry Ingredients

1. Preheat the oven to 425 Fahrenheit or gas mark nine. Lightly grease your chosen tin.
2. Into a large bowl sieve the flour, and then add the salt and baking soda. Mix these ingredients together with your fingers, lifting slightly in the air as you do so.
3. This gives the best result because it allows the air to pass through the mixture naturally. Put in the margarine and mix with your fingers until the mixture is crumbly.
4. Do not use a mixer for this process because you will find your soda bread will taste heavy. This is because the air has not had enough time to mix in with the ingredients.

Step 2: Mix the Wet Ingredients

1. Make a hole in the centre of the mixture and add half the amount of buttermilk. Mix in with a wooden spoon. Gradually add in the remainder of the milk.
2. Once the milk has been blended with the dry ingredients it is time to finish off the mixing with your hands. You are aiming to achieve a light, soft dough, sticky but not too wet.
3. On a wooden board sprinkle a generous amount of flour. Sprinkle a little flour onto the top of your mixture in the basin to allow for easy removal. Tip out the finished mixture on to the board.

Step 3: Knead the Dough

1. You will have to lightly knead the dough for about one minute. Cover your hands with flour, as this helps with the process. If the dough gets too sticky, add more flour to the mixture.
2. Once this process is finished, add a sprinkling of flour on top of the dough. Put into your tin. Most people like to use the traditional round shape. I have been taught by my mother to use an oblong shape tin, so this method is what I use.

Step 4: Make the Cross

The last important step before baking the bread is the cross. Using a large knife, cut down and across to make a deep cut in the dough. When the bread is cooked, this cross will have separated the bread so that it is very easy to break the bread into four quarters, making it easier to cut into slices and for storage and freezing.

Step 5: Bake the Bread in the Oven

1. Bake in the preheated oven at 425 degrees Fahrenheit for 15 minutes.
2. Turn down the oven to 400 degrees Fahrenheit for the remaining 30 minutes.
3. Have a clean wet tea cloth ready for when you are about to remove the soda bread from the oven.
4. If you bake this bread often, it is advisable to have a plastic bowl and a few tea towels exclusively for this purpose.

How Do You Know When It Is Baked?

It should look lightly brown on top. Before removing it from the oven you can test it by inserting a large knife into the centre. If it comes out dry then it is cooked. Bring the tin over to the wet tea towel and tip out on to it.

If this is your first time baking soda bread and you are not too sure if it is cooked then once it is removed from the baking tin you can tap the underneath lightly, if it sounds hollow then it is ready. This should also be lightly brown in colour and firm.

As quickly as you can wrap the wet tea towel around the hot soda bread and leave standing up against the wall or on a wire tray until cool. This will trap the flavour in and keep the bread soft while it cools.

Recipe 2: White Irish Soda Bread

To make white Irish soda bread:

1. Substitute 12 ounces/340 grams of brown flour with the same amount of white flour.
2. Prepare and bake as above.

Recipe 3: Irish Soda Bread With Sultanas

• 16 ounces/450 grams plain white flour
• 1 level teaspoon baking soda
• 3/4 pint/350 ml buttermilk
• 1 level teaspoon salt
• 4 ounces/110 grams soft margarine
• 1 tablespoon sugar
• 5 ounces/140 grams sultanas
• 1 large egg

Step 1: Mix the Dry Ingredients

1. Preheat the oven to 425 Fahrenheit /Gas Mark 9.
2. Lightly grease your chosen tin.
3. Into a large bowl sieve the flour, and then add the salt, baking soda, sugar and sultanas.
4. Mix these ingredients together with your fingers, lifting slightly in the air.
5. This gives the best result because it allows the air to pass through the mixture naturally.
6. Put in the margarine and mix with your fingers until the mixture is crumbly.

Step 2: Add the Wet Ingredients

1. Add the egg and half the buttermilk into a small dish and whisk gently with a fork.
2. Make a hole in the centre of the mixture and add this to it.
3. Mix in with a wooden spoon. Gradually add in the remainder of the buttermilk.
4. Once the milk has been blended with the dry ingredients it is time to finish off the mixing with your hands. You are aiming to achieve a light, soft dough, sticky but not too wet.
5. On a wooden board sprinkle a generous amount of flour.
6. Sprinkle a little flour onto the top of your mixture in the basin to allow for easy removal.
7. Tip out the finished mixture on to the board.

Step 3: Knead the Dough and Make the Cross

1. Lightly knead the dough.
2. You will have to lightly knead the dough for about one minute.
3. Cover your hands with flour as this helps with the process. If the dough gets too sticky add more flour to the mixture.
4. Once this process is finished add a sprinkling of flour on top of the dough.
5. Knead until you have a nice shaped ball.
6. The last important step before baking the Irish Soda Bread is the cross. Using a large knife cut down and across to make a deep cut in the dough.

When the bread is cooked this cross will have separated the bread so that it is very easy to break the soda bread in to four quarters.

Step 4: Bake the Bread

1. Bake in the preheated oven at 425 degrees Fahrenheit for 15 minutes.
2. Turn down the oven to 400 degrees Fahrenheit for the remaining 30 minutes.
3. Have a clean wet tea cloth ready for when you are about to remove the loaf from the oven.
4. Check on the loaf to see if it is cooked. It should look lightly brown on top.
5. Before removing it from the oven you can test it by inserting a large knife into the centre.
6. If it comes out dry then it is cooked.
7. Bring the tin over to the wet tea towel and tip out on to it.
8. Once removed from the oven tap the underneath lightly, if it sounds hollow then it is ready. This should also be lightly brown in colour and firm.

The sultana soda bread can be covered with butter and jam for a delicious snack. By pouring hot custard over the sultana bread you have a very quick and tasty dessert.

How Long Does Soda Bread Keep?

For the best flavour and taste it is always eaten the same day. Once it has cooled down enough to cut, then slice it up and spread on butter. You can also add jam or honey. Another very popular use in Ireland for this bread is at breakfast time.

After frying an egg, rasher, tomatoes and sausage on the pan add a little bit of oil to the pan and cook for about 15 seconds, until the bread is lightly brown. This soaks up all the flavours of the rashers, tomatoes and sausages.

Freezing Soda Bread

This bread freezes very well, so if it is not going to be eaten that day prepare it for the freezer. It is always best to do this as soon as the bread is cool enough because the freshness is then frozen.

You can either wrap a quarter piece of the loaf in a freezer bag and freeze whole or you can cut up in slices and wrap two slices in each piece of cling film. Once removed from the freezer and put in the microwave to defrost it is as fresh as if it has just come out of the oven.

Questions & Answers

Question: What are sultanas?

Answer: Sultanas are dried grapes that are added when baking cakes. They are called raisons in the USA and Canada

Comments

L M Reid (author) from Ireland on July 27, 2020:

Hello Sheedydun, Yes I have done that now. It is more a generation thing with me lol. When I was growing up we only had inches etc so sometimes I forget to convert it.

sheedydun on July 26, 2020:

Thanks for these recipes, but could you please put all measurements also in the metric system, as that is the one used by millions of Europeans, including the Irish.

L M Reid (author) from Ireland on June 18, 2020:

Hello Tom. You can substitute buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Stir it well and let stand for 5 minutes.

Tom Foudy on June 16, 2020:

HOW AM i to get butter milk in Mexico ,maybe I, LL chop up some and blend with some milk[ I have not had soda bread for 50 years.

L M Reid (author) from Ireland on September 22, 2019:

Hello Bernadette, thanks for that tip on making buttermilk for my Irish Soda Bread Recipe, I did not know you could do that.

Bernadette Corcoran on August 17, 2019:

Make ur own buttermilk! One tbsp. White vinegar to one cup milk and let stand for ten mins. Works perfectly!

Thelma Alberts from Germany on May 18, 2016:

I have not eaten soda bread for a long time. I have to bake this bread again.

Christine from Dublin on September 30, 2015:

Oh ok I'll have to get me some buttermilk so

Thank you :-)

L M Reid (author) from Ireland on September 28, 2015:

Hello Garlic Angel. No ordinary milk will not do, sorry

Christine from Dublin on September 28, 2015:

Hi

I was wondering is it possible to substitute the butter milk with normal milk for the soda bread ?

L M Reid (author) from Ireland on February 23, 2015:

Thank you teamsheperd for your kind comments about my recipes. most of the are easy to make and I do enjoy cooking and baking

Natasa Shepherd on February 17, 2015:

I think I will stop going through your hubs for today, they are very tempting. You do such a wonderful job with everything from instructions to pictures! I have bookmarked a number of your recipes.

L M Reid (author) from Ireland on May 01, 2012:

My mothers recipe for Irish Soda Bread really is easy to make. She makes a few of each and then freezes it so her and dad always have some on hand when they want it.

Thank you everyone for taking the time to leave a comment, voting and sharing

Lisa from Tennessee on February 28, 2012:

I think I'll have to try this! I've never made bread before, but it looks so good, I at least have to try! Voted up, useful, and awesome!

Thanks for SHARING! SOCIALLY SHARED!

David Stillwell from Sacramento, California on December 30, 2011:

Wow, what a great hub! So useful too! beautifully presented and clear... thank you for sharing this!

Thelma Alberts from Germany on September 13, 2011:

I love Irish Soda bread. It is very delicious especially when they are fresh.Thanks for sharing. Bookmark for later use.

StrictlyQuotes from Australia on September 09, 2011:

Yummo! I love Irish Soda Bread so much, and can't get it here in Australia, so I'm going to give some of your recipes a try. Great detail in your Hub, good to know how you can freeze it etc... Now you've made me hungry...

Wendy Henderson from Cape Coral on September 09, 2011:

I love irish soda bread!

marimccants on September 09, 2011:

That might be delicious, viking305.

jandee from Liverpool.U.K on December 08, 2010:

Must get back to eating soda bread again ,healthy (no yeast) thanks for that, from jandee

Arlecchino from Top of the Cloud on October 25, 2010:

Do you think you made me hungry? - No, I'm starving now! Unique recipe and step by step description! Thumb up!

Lisa HW from Massachusetts on August 25, 2010:

I was glad to see this Hub. I love Irish soda bread, but the only time I get to have any is when St. Patrick's Day is coming, and my local grocery store makes sure to have it (until a couple of days past the 7th).

SteveoMc from Pacific NorthWest on July 09, 2010:

So now I must make soda bread. Thanks.

film critic on July 08, 2010:

Awesome! I forgot how much I liked Irish Soda Bread with a good cup of tea.

Christine from Dublin on May 21, 2010:

That is a great hub viking and very well explained.. I am going to give it a go... I will come back and let you know how I get on...

Thanks for sharing it...

Garlic Angel :-)

L M Reid (author) from Ireland on May 12, 2010:

Thanks for your comment casangel, Yes fried soda bread with fried egg and tomoto. Gooseberry jam is lovely on the hot sultana soda bread

Casangel on May 12, 2010:

mmmmuuuuuyyyy, I love it fried and salted, the best...thank you for sultana soda bread , I will try that next...

L M Reid (author) from Ireland on May 04, 2010:

yes, thanks itakins for reading the hub

itakins from Irl on May 03, 2010:

Delicious bread-I know it well:)

Jaypyramid on May 01, 2010:

Mmmmm, soda bread, my mother used to make it all the time. My favorite was when it was fryed with the breakfast. I haven't made it for ages but after reading this, I'll be making it soon. I love the photo of the sultana soda bread.

L M Reid (author) from Ireland on May 01, 2010:

Thank you BjBenson. Christine and Christine 777 for your comments. It is worth giving a try because the soda bread really does taste wonderful And it is a great recipe to share with the children, they can join in and 'help' while having some great fun.

christine777 from Dublin.... on May 01, 2010:

Very easy to follow instructions thanks...

Christine on May 01, 2010:

Love it,, must give it a try .....

Well done yet again....

BJBenson from USA on April 30, 2010:

I can smell it cooking right now in the oven. I will try this soon. You make it sound easy. Thank you for this gift of love from you.