https://samjwatkins.com/samj/api.php?action=feedcontributions&feedformat=atom&user=Watkinsj 2026-05-25T23:21:37Z User contributions MediaWiki 1.45.1 https://samjwatkins.com/samj/index.php?title=French_pastry&diff=41959 2026-05-25T09:29:02Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]] | [[Recipes#Pastry_types.| Pastry types ]].<br /> <br /> This is used when you need a sweet shortcrust pastry but this is smoother and more flavoursome.<br /> <br /> = French pastry =<br /> == Ingredients ==<br /> * 150g plain flour.<br /> * 40g caster sugar.<br /> * 75g butter.<br /> * 1 egg.<br /> * 2.5ml grated lemon rind.<br /> * 1ml salt<br /> <br /> == Directions ==<br /> # Mix in the food processor until you have a smooth pastry<br /> # Stand for 30 minutes - if you don't need all of it, this is the time to place half in a freezer bag and place in the freezer.<br /> <br /> [[recipes | Other recipes]] | [[Recipes#Pastry_types.|Pastry types]].</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Savoury_short_crust_pastry&diff=41958 2026-05-25T09:28:34Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[recipes | Other recipes]] | [[Recipes#Pastry_types.|Pastry types]].<br /> <br /> '''NB - put 25ml of water in fridge now!'''<br /> <br /> This just works when using my food processor, which is a food processor attachment on my Kenwood Chef. This makes pastry and lines an 8&quot; flan dish ready for the rest of the recipe.<br /> <br /> = Savoury short crust pastry =<br /> == Ingredients ==<br /> (Note this is mixed units but this makes exactly the right amount of pastry for my flan dish! We have 2 parts flour to 1 part fat.)<br /> <br /> * 5oz plain flour.<br /> * 1 &amp;frac14; oz lard.<br /> * 1 &amp;frac14; oz butter.<br /> * 25ml ice cold water.<br /> <br /> == Directions ==<br /> # Get the food processor &quot;jug&quot; and fit the knife blade to it.<br /> # Put all of the ingredients but the water into the bowl.<br /> # Mix on speed 3 for 45 seconds until bread crumbs are formed.<br /> # Add the water and mix for a further 30 seconds or so until a ball of dough formed.<br /> # Roll out and line the pie dish.<br /> # Place in the fridge to rest for at least 30 minutes.<br /> <br /> [[recipes | Other recipes]] | [[Recipes#Pastry_types.|Pastry types]].</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Smoked_salmon_mousse&diff=41957 2026-05-25T09:19:11Z

<p>Watkinsj: /* Ingredients */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Salads_and_cold_condiments.| Salads and cold condiments]] | [[Recipes#Fish_dishes. | Fish dishes]].<br /> <br /> This recipe is very simple and quick but a great deal of washing up (without a dishwasher) and is very potent. Needs the lemon juice to serve.<br /> <br /> A tasty starter or interest for a salad.<br /> <br /> = Smoked salmon mousse =<br /> == Ingredients ==<br /> * 2 slices of smoked salmon for mousse and 2 to create the case.<br /> * Enough whipping cream to cover the 2 slices for the mousse.<br /> <br /> == Directions ==<br /> # Put two slices of smoked salmon into a food processor and barely cover with whipped cream (about 30ml of whipping cream).<br /> # Whizz up until a smooth mousse is created.<br /> # Line a ramekin with the two remaining slices of smoked salmon and spoon in the mousse. Chill for at least 30 minutes.<br /> <br /> Serve with pepper and lemon juice.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Salads_and_cold_condiments.| Salads and cold condiments]] | [[Recipes#Fish_dishes. | Fish dishes]].</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Home_yogurt&diff=41956 2026-05-25T09:11:05Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Salads_and_cold_condiments. | Salad accompaniments]]<br /> <br /> Based on [https://www.theguardian.com/lifeandstyle/2014/jan/18/how-to-make-yoghurt-make-your-own?fbclid=IwAR1SiehV_oDv7xEkws1Bpt4O-yGs-fOuM4LgJKO4ki8ars1LYenkyb698Lg How to make yogurt].<br /> <br /> = Yogurt =<br /> == Ingredients ==<br /> * 500ml whole fat or semi-skimmed milk.<br /> * 15ml powdered milk (optional - for skimmed milk this is essential, for whole milk, not necessary).<br /> * 45ml starter culture yogurt at room temperature. (I'm using Yeo valley).<br /> <br /> == Directions ==<br /> # Heat the milk in a pan to 85&amp;deg;C (just when it starts to boil).&lt;br/&gt; Or pour milk into a litre jug and heat in microwave, for 5 minutes 50 seconds at 1000W.<br /> # Allow to cool to 35&amp;deg;C - takes at least 40 minutes.<br /> # Heat a convection oven to 40&amp;deg;C and place in a ceramic bowl with the live yogurt to warm.<br /> # Remove the warm bowl from the oven and pour in the cooler milk.<br /> # Stir through to mix the milk with the live yogurt.<br /> # Return to the oven for 16hrs. (A timer over night and then allow to get to room temperature works really well.<br /> # Remove from oven and place in fridge. <br /> <br /> If using a yogurt maker:<br /> # Heat the milk in a covered and vented 1 litre pyrex jug for 5 minutes 30 secs in microwave @ 1000W.<br /> # Allow to cool to 35&amp;deg;C.<br /> # Stir in the starter.<br /> # Heat for 22 hours in the yogurt maker at circa 40&amp;deg;C.<br /> # Allow to cool to room temperature for 2 hours before placing in the fridge.<br /> <br /> When you get it out the next morning you will serve up your thick, creamy, greek style yogurt. Use over the week.<br /> <br /> (If you're being keen, save 45ml to start the next batch off).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Salads_and_cold_condiments. | Salad accompaniments]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Home_yogurt&diff=41955 2026-05-25T09:06:06Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Salads_and_cold_condiments. | Salad accompaniments]]<br /> <br /> Based on [https://www.theguardian.com/lifeandstyle/2014/jan/18/how-to-make-yoghurt-make-your-own?fbclid=IwAR1SiehV_oDv7xEkws1Bpt4O-yGs-fOuM4LgJKO4ki8ars1LYenkyb698Lg How to make yogurt].<br /> <br /> = Yogurt =<br /> == Ingredients ==<br /> * 500ml whole fat or semi-skimmed milk.<br /> * 15ml powdered milk (optional - for skimmed milk this is essential, for whole milk, not necessary).<br /> * 45ml starter culture yogurt at room temperature. (I'm using Yeo valley).<br /> <br /> == Directions ==<br /> # Heat the milk in a pan to 85&amp;deg;C (just when it starts to boil).&lt;br/&gt; Or pour milk into a litre jug and heat in microwave, for 5 minutes 50 seconds at 1000W.<br /> # Allow to cool to 35&amp;deg;C - takes at least 40 minutes.<br /> # Heat a convection oven to 40&amp;deg;C and place in a ceramic bowl with the live yogurt to warm.<br /> # Remove the warm bowl from the oven and pour in the cooler milk.<br /> # Stir through to mix the milk with the live yogurt.<br /> # Return to the oven for 16hrs. (A timer over night and then allow to get to room temperature works really well.<br /> # Remove from oven and place in fridge. <br /> <br /> If using a yogurt maker:<br /> # Heat a 1 litre of milk in a covered and vented 2 litre pyrex jug for 5 minutes 30 secs in microwave @ 1000W and delay stand for 1 minute and cook again for 5 minutes 30 seconds @ 1000W .<br /> # Allow to cool to 35&amp;deg;C.<br /> # Stir in the starter.<br /> # Heat for 22 hours in the yogurt maker at circa 40&amp;deg;C.<br /> # Allow to cool to room temperature for 2 hours before placing in the fridge.<br /> <br /> When you get it out the next morning you will serve up your thick, creamy, greek style yogurt. Use over the week.<br /> <br /> (If you're being keen, save 45ml to start the next batch off).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Salads_and_cold_condiments. | Salad accompaniments]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41954 2026-05-25T08:58:00Z

<p>Watkinsj: /* Ingredients */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> For me, this is a champion with turkey for Christmas day. Combined with [[Stuffings#Chestnut_Stuffing|Chestnut stuffing]] and [[bread sauce]], this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chestnuts, do 10 or so chestnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. milk.<br /> <br /> == Directions ==<br /> # Peel the chestnuts, if necessary by putting a cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in the fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in a grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41953 2026-05-25T08:57:38Z

<p>Watkinsj: /* Chestnut puree */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> For me, this is a champion with turkey for Christmas day. Combined with [[Stuffings#Chestnut_Stuffing|Chestnut stuffing]] and [[bread sauce]], this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chestnuts, do 10 or so chestnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel the chestnuts, if necessary by putting a cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in the fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in a grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41952 2026-05-25T08:54:53Z

<p>Watkinsj: /* Ingredients */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> For me, this is a champion with turkey for Christmas day. Combined with [[Stuffings#Chestnut_Stuffing|Chestnut stuffing]] and [[bread sauce]], this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel the chestnuts, if necessary by putting a cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in the fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in a grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41951 2026-05-25T08:54:10Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> For me, this is a champion with turkey for Christmas day. Combined with [[Stuffings#Chestnut_Stuffing|Chestnut stuffing]] and [[bread sauce]], this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel the chestnuts, if necessary by putting a cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in the fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41950 2026-05-25T08:53:37Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> For me, this is a champion with turkey for Christmas day. Combined with [[Stuffings#Chestnut_Stuffing|Chestnut stuffing]] and [[bread sauce]], this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel the chesnuts, if necessary by putting a cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in the fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41949 2026-05-25T08:52:54Z

<p>Watkinsj: /* Chestnut puree */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> For me, this is a champion with turkey for Christmas day. Combined with [[Stuffings#Chestnut_Stuffing|Chestnut stuffing]] and [[bread sauce]], this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel chesnuts, if necessary by putting cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in the fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41948 2026-05-25T08:52:08Z

<p>Watkinsj: /* Sausage stuffing */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> For me, this is a champion with turkey for Christmas day. Combined with [[Stuffings#Chestnut_Stuffing|Chestnut stuffing]] and [[bread sauce]], this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel chesnuts, if necessary by putting cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41947 2026-05-25T08:51:07Z

<p>Watkinsj: /* Sausage stuffing */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> For me, this is a champion with turkey for Christmas day. Combined with [[Stuffings#Chestnut_stuffing]] and [[bread sauce]], this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel chesnuts, if necessary by putting cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41946 2026-05-25T08:50:19Z

<p>Watkinsj: /* Sausage stuffing */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> For me, this is a champion with turkey for Christmas day. Combined with [[Stuffings#Chestnut stuffing]] and [[bread sauce]], this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel chesnuts, if necessary by putting cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41945 2026-05-25T08:49:43Z

<p>Watkinsj: /* Sausage stuffing */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> For me, this is a champion with turkey for Christmas day. Combined with [[Chestnut stuffing]] and [[bread sauce]], this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel chesnuts, if necessary by putting cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41944 2026-05-25T08:48:01Z

<p>Watkinsj: /* Ingredients */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> <br /> For me, this is a champion with turkey for Christmas day. Combined with Chestnut stuffing and [[bread sauce]], this reminds me of Christmases from my childhood.<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 20ml chopped parsley.<br /> * 10ml mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel chesnuts, if necessary by putting cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41943 2026-05-25T08:46:42Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Fry the onions for 2-3 minutes.<br /> # Add the finely chopped sage and fry for another couple of minutes. <br /> # Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> <br /> For me, this is a champion with turkey for Christmas day. Combined with Chestnut stuffing and [[bread sauce]], this reminds me of Christmases from my childhood.<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 4 teaspoons chopped parsley.<br /> * 2 teaspoons mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel chesnuts, if necessary by putting cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41942 2026-05-25T08:46:22Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> Fry the onions for 2-3 minutes, add the finely chopped sage and fry for another couple of minutes. Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> <br /> For me, this is a champion with turkey for Christmas day. Combined with Chestnut stuffing and [[bread sauce]], this reminds me of Christmases from my childhood.<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 4 teaspoons chopped parsley.<br /> * 2 teaspoons mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel chesnuts, if necessary by putting cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41941 2026-05-25T08:46:03Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> Fry onions for 2-3 minutes, add the finely chopped sage and fry for another couple of minutes. Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> <br /> For me, this is a champion with turkey for Christmas day. Combined with Chestnut stuffing and [[bread sauce]], this reminds me of Christmases from my childhood.<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 4 teaspoons chopped parsley.<br /> * 2 teaspoons mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry the onions with the meat for 2-5 minutes.<br /> # Add to the rest of the ingredients and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel chesnuts, if necessary by putting cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Stuffings&diff=41940 2026-05-25T08:43:54Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.<br /> <br /> I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!<br /> <br /> = Sage and onion stuffing =<br /> == Ingredients ==<br /> * 1 onion diced.<br /> * 60ml sage.<br /> * 1oz breadcrumbs.<br /> <br /> == Directions ==<br /> Fry onions for 2-3 minutes, add the finely chopped sage and fry for another couple of minutes. Add to the breadcrumbs.<br /> <br /> = Sausage stuffing =<br /> <br /> For me, this is a champion with turkey for Christmas day. Combined with Chestnut stuffing and [[bread sauce]], this reminds me of Christmases from my childhood.<br /> <br /> == Ingredients ==<br /> * 2 large onions.<br /> * 2 lb sausage meat.<br /> * 2oz lard.<br /> * 4 teaspoons chopped parsley.<br /> * 2 teaspoons mixed herbs.<br /> * 2oz breadcrumbs.<br /> * Seasoning.<br /> <br /> == Directions ==<br /> # Fry onions and meat for 2-5 minutes.<br /> # Add rest and mix well. <br /> <br /> Stirring can be hard work so consider doing in a mixer.<br /> <br /> (Works well if breadcrumbs are made with the herbs and frozen until use).<br /> <br /> = Chestnut puree=<br /> A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!<br /> <br /> == Ingredients ==<br /> * 1lb chestnuts, peeled.<br /> * 8 fl.oz. cups milk.<br /> <br /> == Directions ==<br /> # Peel chesnuts, if necessary by putting cross in each and placing in 1000W microwave for 20 seconds, then peel.<br /> # Simmer in milk for 40 minutes.<br /> # Allow to cool then puree in a blender until smooth. <br /> Can be chilled in fridge overnight, for use in the morning.<br /> <br /> =Chestnut Stuffing=<br /> <br /> Another champion on Christmas day with turkey. Works really well with [[bread sauce]] and sausage meat stuffing.<br /> == Ingredients ==<br /> * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).<br /> * 4oz breadcrumbs.<br /> * Parsley.<br /> * 1oz butter.<br /> * 8oz chestnut puree.<br /> * 1 egg beaten.<br /> <br /> == Directions ==<br /> # Fry the bacon.<br /> # Add the bacon to the rest of the ingredients.<br /> # Stir together to a good consistency.<br /> <br /> (You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Hollandaise_sauce&diff=41939 2026-05-25T08:34:20Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> This recipe is great, if the eggs are fresh, it's guaranteed to work. Quick, easy and better tasting than prepared versions.<br /> <br /> = Hollandaise sauce for two =<br /> == Ingredients ==<br /> * 1 egg yolk.<br /> * 10ml lemon juice.<br /> * 0.5ml white pepper (yes ml!).<br /> * 0.25ml salt (yes ml and only if using unsalted butter!).<br /> * 2.5ml boiling water.<br /> * 1oz butter, melted (about 10secs in the microwave on medium power).<br /> <br /> == Directions ==<br /> # Put yolks, lemon juice and seasoning in a blender or food processor.&lt;br/&gt;This and mayonnaise are the reasons that blenders and processors have a hole in the top of the lid.<br /> # Melt butter in microwave until fully melted but not spitting. 10 secs at 660W in the microwave.<br /> # Blend the egg mixture on a high speed in a fixed blender for 10 seconds or so then add the butter slowly.<br /> <br /> The heat from the butter will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus or a fresh green salad. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked.<br /> <br /> (If you are keen to save washing up, use a hand blender, but it does feel like you need four hands to co-ordinate this!)<br /> <br /> Serve as soon as it is ready.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Hollandaise_sauce&diff=41938 2026-05-25T08:33:51Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> This recipe is great, if the eggs are fresh, it's guaranteed to work. Quick, easy and better tasting than prepared versions.<br /> <br /> = Hollandaise sauce for two =<br /> == Ingredients ==<br /> * 1 egg yolk.<br /> * 10ml lemon juice.<br /> * 0.5ml white pepper (yes ml!).<br /> * 0.25ml salt (yes ml and only if using unsalted butter!).<br /> * 2.5ml boiling water.<br /> * 1oz butter, melted (about 10secs in the microwave on medium power).<br /> <br /> == Directions ==<br /> # Put yolks, lemon juice and seasoning in a blender or food processor.&lt;br/&gt;This and mayonnaise are the reasons that blenders and processors have a hole in the top of the lid.<br /> # Melt butter in microwave until fully melted but not spitting. 10 secs at 660W in the microwave.<br /> # Blend the egg mixture on a high speed in a fixed blender for 10 seconds or so then add the butter slowly.<br /> <br /> The heat from the butter will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus or a fresh green salad. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked.<br /> <br /> (If keen to save washing up, use a hand blender, but it does feel like you need four hands to co-ordinate this!)<br /> <br /> Serve as soon as it is ready.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Hollandaise_sauce&diff=41937 2026-05-25T08:33:12Z

<p>Watkinsj: /* Ingredients */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> This recipe is great, if the eggs are fresh, it's guaranteed to work. Quick, easy and better tasting than prepared versions.<br /> <br /> = Hollandaise sauce for two =<br /> == Ingredients ==<br /> * 1 egg yolk.<br /> * 10ml lemon juice.<br /> * 0.5ml white pepper (yes ml!).<br /> * 0.25ml salt (yes ml and only if using unsalted butter!).<br /> * 2.5ml boiling water.<br /> * 1oz butter, melted (about 10secs in the microwave on medium power).<br /> <br /> == Directions ==<br /> # Put yolks, lemon juice and seasoning in a blender or food processor.&lt;br/&gt;This is (and mayonaise) are the reasons that blenders and processors have a hole in the top of the lid.<br /> # Melt butter in microwave until fully melted but not spitting. 10 secs at 660W in the microwave.<br /> # Blend the egg mixture on a high speed in a fixed blender for 10 seconds or so then add the butter slowly.<br /> <br /> The heat from the butter will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus or a fresh green salad. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked.<br /> <br /> (If keen to save washing up, use a hand blender, but it does feel like you need four hands to co-ordinate this!)<br /> <br /> Serve as soon as it is ready.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Bread_sauce&diff=41936 2026-05-25T08:27:16Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> = Bread sauce for 4 =<br /> <br /> Awesome for Christmas dinner with turkey or with the basic roast chicken. Works well with stronger stuffings for a milder or tamed taste. Use garlic salt for a little more interest if serving without a stuffing base.<br /> <br /> Works really well with frozen breadcrumbs pre-measured and labelled to save on washing up. If doing this for Christmas day, the weekend before Guy Fawkes day is about the right time.<br /> <br /> If scaling, do so with the milk and the breadcrumbs not with the other ingredients.<br /> <br /> == Ingredients ==<br /> * 1 small onion.<br /> * 5 whole cloves.<br /> * 450ml milk.<br /> * 1 bay leaf.<br /> * 6 black peppercorns.<br /> * 15g / &amp;frac12;oz butter.<br /> * 75g / 3oz breadcrumbs.<br /> <br /> = Bread sauce for 2 =<br /> == Ingredients ==<br /> * 1 onion.<br /> * 5 whole cloves.<br /> * 225ml milk.<br /> * 1 bay leaf.<br /> * 6 black peppercorns.<br /> * &amp;frac14;oz butter.<br /> * 1&amp;frac12;oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Stud the onion with cloves and put that and peppercorns and milk into the pan and bring to boil.<br /> # Stand for 20mins or so.<br /> # Remove bay leaf and peppercorns. <br /> # Add the butter and breadcrumbs and bring slowly to boil for 10mins.<br /> # Discard the onion to serve. <br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Bread_sauce&diff=41935 2026-05-25T08:26:45Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> = Bread sauce for 4 =<br /> <br /> Awesome for Christmas dinner with turkey or with the basic roast chicken. Works well with stronger stuffings for a milder or tamed taste. Use garlic salt for a little more interest if serving without a stuffing base.<br /> <br /> Works really well with frozen breadcrumbs pre-measured and labelled to save on washing up. If doing this for Christmas day, the weekend before Guy Fawkes day is about the right time.<br /> <br /> If scaling, do so with the milk and the breadcrumbs not with the other ingredients.<br /> <br /> == Ingredients ==<br /> * 1 small onion.<br /> * 5 whole cloves.<br /> * 450ml milk.<br /> * 1 bay leaf.<br /> * 6 black peppercorns.<br /> * 15g / &amp;frac12;oz butter.<br /> * 75g / 3oz breadcrumbs.<br /> <br /> = Bread sauce for 2 =<br /> == Ingredients ==<br /> * 1 onion.<br /> * 5 whole cloves.<br /> * 225ml milk.<br /> * 1 bay leaf.<br /> * 6 black peppercorns.<br /> * &amp;frac14;oz butter.<br /> * 1&amp;frac12;oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Stud the onion with cloves and put that and peppercorns and milk into the pan and bring to boil.<br /> # Stand for 20mins or so.<br /> # Remove bay leaf and peppercorns. <br /> # Add butter and breadcrumbs and bring slowly to boil for 10mins.<br /> # Discard onion to serve. <br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Bread_sauce&diff=41934 2026-05-25T08:24:20Z

<p>Watkinsj: </p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> = Bread sauce for 4 =<br /> <br /> Awesome for Christmas dinner with turkey or with the basic roast chicken. Works well with stronger stuffings for a milder or tamed taste. Use garlic salt for a little more interest if serving without a stuffing base.<br /> <br /> Works really well with frozen breadcrumbs pre-measured and labelled to save on washing up. If doing this for Christmas day, the weekend before Guy Fawkes day is about the right time.<br /> <br /> If scaling, do so with the milk and the breadcrumbs not with the other ingredients.<br /> <br /> == Ingredients ==<br /> * 1 small onion.<br /> * 5 whole cloves.<br /> * 450ml milk.<br /> * 1 bay leaf.<br /> * 6 black peppercorns.<br /> * 15g / &amp;frac12;oz butter.<br /> * 75g / 3oz breadcrumbs.<br /> <br /> = Bread sauce for 2 =<br /> == Ingredients ==<br /> * 1 onion.<br /> * 5 whole cloves.<br /> * 225ml milk.<br /> * 1 bay leaf.<br /> * 6 black peppercorns.<br /> * &amp;frac14;oz butter.<br /> * 1&amp;frac12;oz breadcrumbs.<br /> <br /> == Directions ==<br /> # Stud onion with cloves and put that and peppercorns and milk into pan and bring to boil.<br /> # Stand for 20mins or so.<br /> # Remove bay leaf and peppercorns. <br /> # Add buttter and breadcrumbs and bring slowly to boil for 10mins.<br /> # Discard onion to serve. <br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Apple_sauce&diff=41933 2026-05-25T08:22:00Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> This recipe is great, very simple and quick. Very little washing up!<br /> <br /> More importantly, it's just apples and water. A perfect accompaniment to [https://samjwatkins.com/roaster/smart.php roast pork].<br /> <br /> = Apple sauce for two =<br /> == Ingredients ==<br /> * 1 cooking apple per person.<br /> * 30-45ml water.<br /> <br /> == Directions ==<br /> # Peel apples, core, and dice the apples.<br /> # Place apple pieces in a glass jug (you can use the one you'll serve in).<br /> # Microwave on 1kW power for 2 minutes for the first apple, add one minute each for the remaining apples.<br /> # Mash together with a fork.<br /> <br /> Serve as soon as it is ready.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Apple_sauce&diff=41932 2026-05-25T08:21:09Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> This recipe is great, very simple and quick. Very little washing up!<br /> <br /> More importantly, it's just apples and water. A perfect accompaniment to [https://samjwatkins.com/roaster/smart.php roast pork].<br /> <br /> = Apple sauce for two =<br /> == Ingredients ==<br /> * 1 cooking apple per person.<br /> * 30-45ml water.<br /> <br /> == Directions ==<br /> # Peel apples, core, and dice the apples.<br /> # Place apple pieces in glass jug (you can use the one you'll serve in).<br /> # Microwave on 1kW power for 2 minutes for the first apple, add one minute each for the remaining apples.<br /> # Mash together with a fork.<br /> <br /> Serve as soon as it is ready.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_chicken_stock&diff=41931 2026-05-25T08:08:11Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]<br /> <br /> = Microwave chicken stock =<br /> Based on [https://leitesculinaria.com/112202/recipes-microwave-chicken-stock.html Leites Culinaria] but without the annoying adverts and converted for European units and microwaves. Works really well.<br /> <br /> Please bear in mind a 1.75kg chicken will make three to four batches of this size.<br /> <br /> Around 28 minutes of time for enough stock for a week of delicious home made meals!<br /> <br /> == Ingredients for 1 batch ==<br /> * 70g cooked chicken bones and skin (ideally from a freshly roasted chicken).<br /> * 250ml cold water.<br /> * &amp;frac12; garlic clove.<br /> * 10-15ml chopped vegetables, such as onion, carrots, or celery.<br /> * &amp;frac12;ml white pepper and salt to taste, added after cooking.<br /> <br /> == Directions ==<br /> # Put everything listed in the ingredients into a big microwave jug, cut the bones so they are covered by the water.<br /> # Cook on 1000W power for 7 minutes - stir halfway through, especially if the water does not cover the chicken.<br /> # Stand for 2 minutes then strain and add the seasoning if required<br /> <br /> If not using this immediately, it refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing it in the fridge in a sealed container.<br /> <br /> Or may be frozen.<br /> <br /> If doubling amounts, remember to double the time as it's a microwave! 140g of bones and 500ml of water will be 14 minutes not 7.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_fish_stock&diff=41930 2026-05-25T08:07:50Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]<br /> <br /> = Microwave fish stock =<br /> Worked this out with Gemini, not tried yet!<br /> <br /> == Ingredients for 1 batch ==<br /> * 40-50g cooked fish bones, head, and skin (from [[Microwave steamed trout or salmon]] when you've cooked a whole trout).<br /> * 250ml cold water.<br /> * 6 pepper corns.<br /> * 1 raw spring onion, sliced finely.<br /> <br /> == Directions ==<br /> # Put everything listed in the ingredients into a big microwave jug, cut the bones so they are covered by the water.<br /> # Cook on 660W power for 5 minutes - stir halfway through, especially if the water does not cover the bones.<br /> # Stand for 2 minutes then strain.<br /> <br /> If not using this immediately, it refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing it in the fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_raw_chicken_stock&diff=41929 2026-05-25T08:07:32Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]<br /> <br /> = Microwave raw chicken stock =<br /> Adapted from [[Microwave chicken stock]]. This assumes a 1.5-1.6kg chicken carcass.<br /> <br /> == Ingredients for 1 batch ==<br /> * 150g raw chicken bones.<br /> * 500ml cold water.<br /> * 1 garlic clove.<br /> * 30ml chopped vegetables, such as onion, carrots, or celery.<br /> * 1ml white pepper and salt to taste, added after cooking.<br /> <br /> == Directions ==<br /> # Put the bones on a roasting tray and roast for 20mins. This is essential for best results.<br /> # Then put everything listed in the ingredients into a big microwave jug.<br /> # Cook on 1000W power for 14 minutes - stir halfway through, especially if the water does not cover the chicken.<br /> # Stand for 2 minutes then strain and add the seasoning if required<br /> <br /> If not using this immediately, it refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing it in the fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_vegetable_stock&diff=41928 2026-05-25T08:07:14Z

<p>Watkinsj: </p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]<br /> <br /> = Microwave vegetable stock =<br /> Something I had meant to try after making the [[Microwave chicken stock]], but it took that decision of standing in the supermarket by the stock cubes to realise wishing never made anything happen. Worked this out with Gemini and it worked beautifully. Really great with the [[Stilton and celery soup]].<br /> <br /> == Ingredients for 1 batch ==<br /> * Approx 50-70g veg scraps.&lt;br/&gt;Carrot peelings, the green tops of spring onions, celery leaves, the ends of a leek, parsnip skin, sweet pepper scraps, cobs from maize, a small amount of onion peel (can taste bitter), onion ends, white end of a pak choi, scraps from a butternut squash soup.<br /> * 250ml cold water.<br /> * A sliced mushroom or a bit of dried mushroom really helps give it &quot;body&quot; since you aren't using bones.<br /> * 1 garlic clove, finely chopped.<br /> * Four pepper corns.<br /> <br /> == Directions ==<br /> # Slice everything as small as possible.<br /> # Put everything listed in the ingredients into a big microwave jug.<br /> # Cook on 660W power for 6 minutes - stir halfway through.<br /> # Stand for at least 5 minutes then strain, mash the veg remains slightly to get all the liquid.&lt;br/&gt;(If you want to leave it to cool completely, that would work well).<br /> <br /> If not using this immediately, it refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing it in the fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_vegetable_stock&diff=41927 2026-05-25T08:06:38Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> = Microwave vegetable stock =<br /> Something I had meant to try after making the [[Microwave chicken stock]], but it took that decision of standing in the supermarket by the stock cubes to realise wishing never made anything happen. Worked this out with Gemini and it worked beautifully. Really great with the [[Stilton and celery soup]].<br /> <br /> == Ingredients for 1 batch ==<br /> * Approx 50-70g veg scraps.&lt;br/&gt;Carrot peelings, the green tops of spring onions, celery leaves, the ends of a leek, parsnip skin, sweet pepper scraps, cobs from maize, a small amount of onion peel (can taste bitter), onion ends, white end of a pak choi, scraps from a butternut squash soup.<br /> * 250ml cold water.<br /> * A sliced mushroom or a bit of dried mushroom really helps give it &quot;body&quot; since you aren't using bones.<br /> * 1 garlic clove, finely chopped.<br /> * Four pepper corns.<br /> <br /> == Directions ==<br /> # Slice everything as small as possible.<br /> # Put everything listed in the ingredients into a big microwave jug.<br /> # Cook on 660W power for 6 minutes - stir halfway through.<br /> # Stand for at least 5 minutes then strain, mash the veg remains slightly to get all the liquid.&lt;br/&gt;(If you want to leave it to cool completely, that would work well).<br /> <br /> If not using this immediately, it refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing it in the fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_vegetable_stock&diff=41926 2026-05-25T08:05:01Z

<p>Watkinsj: /* Microwave vegetable stock */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> = Microwave vegetable stock =<br /> Something I had meant to try after making the [[Microwave chicken stock]], but it took that decision of standing in the supermarket by the stock cubes to realise wishing never made anything happen. Worked this out with Gemini and it worked beautifully. Really great with the [[Stilton and celery soup]].<br /> <br /> == Ingredients for 1 batch ==<br /> * Approx 50-70g veg scraps.&lt;br/&gt;Carrot peelings, the green tops of spring onions, celery leaves, the ends of a leek, parsnip skin, sweet pepper scraps, cobs from maize, a small amount of onion peel (can taste bitter), onion ends, white end of a pak choi, scraps from a butternut squash soup.<br /> * 250ml cold water.<br /> * A sliced mushroom or a bit of dried mushroom really helps give it &quot;body&quot; since you aren't using bones.<br /> * 1 garlic clove, finely chopped.<br /> * Four pepper corns.<br /> <br /> == Directions ==<br /> # Slice everything as small as possible.<br /> # Put everything listed in the ingredients into a big microwave jug.<br /> # Cook on 660W power for 6 minutes - stir halfway through.<br /> # Stand for at least 5 minutes then strain, mash the veg remains slightly to get all the liquid.&lt;br/&gt;(If you want to leave it to cool completely, that would work well).<br /> <br /> If not using this immediately, it refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing in fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_vegetable_stock&diff=41925 2026-05-25T08:04:18Z

<p>Watkinsj: /* Microwave vegetable stock */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> = Microwave vegetable stock =<br /> Something I had meant to try, but it took that decision of standing in the supermarket by the stock cubes to realise wishing never made anything happen. Worked this out with Gemini and it worked beautifully. Really great with the [[Stilton and celery soup]].<br /> <br /> == Ingredients for 1 batch ==<br /> * Approx 50-70g veg scraps.&lt;br/&gt;Carrot peelings, the green tops of spring onions, celery leaves, the ends of a leek, parsnip skin, sweet pepper scraps, cobs from maize, a small amount of onion peel (can taste bitter), onion ends, white end of a pak choi, scraps from a butternut squash soup.<br /> * 250ml cold water.<br /> * A sliced mushroom or a bit of dried mushroom really helps give it &quot;body&quot; since you aren't using bones.<br /> * 1 garlic clove, finely chopped.<br /> * Four pepper corns.<br /> <br /> == Directions ==<br /> # Slice everything as small as possible.<br /> # Put everything listed in the ingredients into a big microwave jug.<br /> # Cook on 660W power for 6 minutes - stir halfway through.<br /> # Stand for at least 5 minutes then strain, mash the veg remains slightly to get all the liquid.&lt;br/&gt;(If you want to leave it to cool completely, that would work well).<br /> <br /> If not using this immediately, it refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing in fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_vegetable_stock&diff=41924 2026-05-25T08:02:44Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> = Microwave vegetable stock =<br /> Worked this out with Gemini, haven't tried it yet!<br /> <br /> == Ingredients for 1 batch ==<br /> * Approx 50-70g veg scraps.&lt;br/&gt;Carrot peelings, the green tops of spring onions, celery leaves, the ends of a leek, parsnip skin, sweet pepper scraps, cobs from maize, a small amount of onion peel (can taste bitter), onion ends, white end of a pak choi, scraps from a butternut squash soup.<br /> * 250ml cold water.<br /> * A sliced mushroom or a bit of dried mushroom really helps give it &quot;body&quot; since you aren't using bones.<br /> * 1 garlic clove, finely chopped.<br /> * Four pepper corns.<br /> <br /> == Directions ==<br /> # Slice everything as small as possible.<br /> # Put everything listed in the ingredients into a big microwave jug.<br /> # Cook on 660W power for 6 minutes - stir halfway through.<br /> # Stand for at least 5 minutes then strain, mash the veg remains slightly to get all the liquid.&lt;br/&gt;(If you want to leave it to cool completely, that would work well).<br /> <br /> If not using this immediately, it refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing in fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_chicken_stock&diff=41923 2026-05-25T08:01:37Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]<br /> <br /> = Microwave chicken stock =<br /> Based on [https://leitesculinaria.com/112202/recipes-microwave-chicken-stock.html Leites Culinaria] but without the annoying adverts and converted for European units and microwaves. Works really well.<br /> <br /> Please bear in mind a 1.75kg chicken will make three to four batches of this size.<br /> <br /> Around 28 minutes of time for enough stock for a week of delicious home made meals!<br /> <br /> == Ingredients for 1 batch ==<br /> * 70g cooked chicken bones and skin (ideally from a freshly roasted chicken).<br /> * 250ml cold water.<br /> * &amp;frac12; garlic clove.<br /> * 10-15ml chopped vegetables, such as onion, carrots, or celery.<br /> * &amp;frac12;ml white pepper and salt to taste, added after cooking.<br /> <br /> == Directions ==<br /> # Put everything listed in the ingredients into a big microwave jug, cut the bones so they are covered by the water.<br /> # Cook on 1000W power for 7 minutes - stir halfway through, especially if the water does not cover the chicken.<br /> # Stand for 2 minutes then strain and add the seasoning if required<br /> <br /> If not using this immediately, it refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing in fridge in a sealed container.<br /> <br /> Or may be frozen.<br /> <br /> If doubling amounts, remember to double the time as it's a microwave! 140g of bones and 500ml of water will be 14 minutes not 7.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_raw_chicken_stock&diff=41922 2026-05-25T08:00:43Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]<br /> <br /> = Microwave raw chicken stock =<br /> Adapted from [[Microwave chicken stock]]. This assumes a 1.5-1.6kg chicken carcass.<br /> <br /> == Ingredients for 1 batch ==<br /> * 150g raw chicken bones.<br /> * 500ml cold water.<br /> * 1 garlic clove.<br /> * 30ml chopped vegetables, such as onion, carrots, or celery.<br /> * 1ml white pepper and salt to taste, added after cooking.<br /> <br /> == Directions ==<br /> # Put the bones on a roasting tray and roast for 20mins. This is essential for best results.<br /> # Then put everything listed in the ingredients into a big microwave jug.<br /> # Cook on 1000W power for 14 minutes - stir halfway through, especially if the water does not cover the chicken.<br /> # Stand for 2 minutes then strain and add the seasoning if required<br /> <br /> If not using this immediately, it refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing in fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_raw_chicken_stock&diff=41921 2026-05-25T07:56:40Z

<p>Watkinsj: /* Ingredients for 1 batch */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]<br /> <br /> = Microwave raw chicken stock =<br /> Adapted from [[Microwave chicken stock]]. This assumes a 1.5-1.6kg chicken carcass.<br /> <br /> == Ingredients for 1 batch ==<br /> * 150g raw chicken bones.<br /> * 500ml cold water.<br /> * 1 garlic clove.<br /> * 30ml chopped vegetables, such as onion, carrots, or celery.<br /> * 1ml white pepper and salt to taste, added after cooking.<br /> <br /> == Directions ==<br /> # Put the bones on a roasting tray and roast for 20mins. This is essential for best results.<br /> # Then put everything listed in the ingredients into a big microwave jug.<br /> # Cook on 1000W power for 14 minutes - stir halfway through, especially if the water does not cover the chicken.<br /> # Stand for 2 minutes then strain and add the seasoning if required<br /> <br /> If not using immediately, refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing in fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_raw_chicken_stock&diff=41920 2026-05-25T07:56:19Z

<p>Watkinsj: </p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]<br /> <br /> = Microwave raw chicken stock =<br /> Adapted from [[Microwave chicken stock]]. This assumes a 1.5-1.6kg chicken carcass.<br /> <br /> == Ingredients for 1 batch ==<br /> * 150g raw chicken bones and left over meat<br /> * 500ml cold water.<br /> * 1 garlic clove.<br /> * 30ml chopped vegetables, such as onion, carrots, or celery.<br /> * 1ml white pepper and salt to taste, added after cooking.<br /> <br /> == Directions ==<br /> # Put the bones on a roasting tray and roast for 20mins. This is essential for best results.<br /> # Then put everything listed in the ingredients into a big microwave jug.<br /> # Cook on 1000W power for 14 minutes - stir halfway through, especially if the water does not cover the chicken.<br /> # Stand for 2 minutes then strain and add the seasoning if required<br /> <br /> If not using immediately, refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing in fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_chicken_stock&diff=41919 2026-05-25T07:56:02Z

<p>Watkinsj: </p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]<br /> <br /> = Microwave chicken stock =<br /> Based on [https://leitesculinaria.com/112202/recipes-microwave-chicken-stock.html Leites Culinaria] but without the annoying adverts and converted for European units and microwaves. Works really well.<br /> <br /> Please bear in mind a 1.75kg chicken will make three to four batches of this size.<br /> <br /> Around 28 minutes of time for enough stock for a week of delicious home made meals!<br /> <br /> == Ingredients for 1 batch ==<br /> * 70g cooked chicken bones and skin (ideally from a freshly roasted chicken).<br /> * 250ml cold water.<br /> * &amp;frac12; garlic clove.<br /> * 10-15ml chopped vegetables, such as onion, carrots, or celery.<br /> * &amp;frac12;ml white pepper and salt to taste, added after cooking.<br /> <br /> == Directions ==<br /> # Put everything listed in the ingredients into a big microwave jug, cut the bones so they are covered by the water.<br /> # Cook on 1000W power for 7 minutes - stir halfway through, especially if the water does not cover the chicken.<br /> # Stand for 2 minutes then strain and add the seasoning if required<br /> <br /> If not using immediately, refridgerates well for up to five to seven days at 0&amp;deg;C. Ensure it is completely cold before placing in fridge in a sealed container.<br /> <br /> Or may be frozen.<br /> <br /> If doubling amounts, remember to double the time as it's a microwave! 140g of bones and 500ml of water will be 14 minutes not 7.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Microwave_fish_stock&diff=41918 2026-05-25T07:55:31Z

<p>Watkinsj: </p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]<br /> <br /> = Microwave fish stock =<br /> Worked this out with Gemini, not tried yet!<br /> <br /> == Ingredients for 1 batch ==<br /> * 40-50g cooked fish bones, head, and skin (from [[Microwave steamed trout or salmon]] when you've cooked a whole trout).<br /> * 250ml cold water.<br /> * 6 pepper corns.<br /> * 1 raw spring onion, sliced finely.<br /> <br /> == Directions ==<br /> # Put everything listed in the ingredients into a big microwave jug, cut the bones so they are covered by the water.<br /> # Cook on 660W power for 5 minutes - stir halfway through, especially if the water does not cover the bones.<br /> # Stand for 2 minutes then strain.<br /> <br /> If not using immediately, refridgerates well for up to five to seven days at 0&amp;deg;C or freeze in a bag. Ensure it is completely cold before placing in fridge in a sealed container.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Recipes&diff=41917 2026-05-25T07:52:08Z

<p>Watkinsj: /* Savory. */</p> <hr /> <div>= Sauces and accompaniments.=<br /> <br /> == Sweet. ==<br /> # [[Brandy butter]].<br /> # [[Hot chocolate fudge sauce]].<br /> <br /> == Savory. ==<br /> # [[Air fryer chips]].<br /> # [[Apple sauce]].<br /> # [[Bearnaise sauce]].<br /> # [[Bread sauce]].<br /> # [[Bulgar wheat salad]].<br /> # [[Cauliflower cous cous]].<br /> # [[Garlic butter]].<br /> # [[Hollandaise sauce]].<br /> # [[Microwaved asparagus]].<br /> # [[Microwaved sausages]].<br /> # [[Microwaved scrambled eggs]].<br /> # [[Roux]] - cooked in the microwave.<br /> # [[Spiced sweet and sour red cabbage]].<br /> # [[Stuffings]] - sage and onion, chesnut and sausage stuffings.<br /> # [[Swedish meatball sauce]].<br /> # [[Tempura batter]].<br /> <br /> === Stocks ===<br /> # [[Microwave chicken stock]] from scratch with cooked chicken.<br /> # [[Microwave fish stock]] from scratch with cooked fish bones.<br /> # [[Microwave raw chicken stock]].<br /> # [[Microwave vegetable stock]].<br /> <br /> == Salads and cold condiments. ==<br /> # [[Coleslaw]].<br /> # [[Home yogurt]].<br /> # [[Hummus]].<br /> # [[Mayonnaise]].<br /> # [[No oil or sugar salad dressing]].<br /> # [[Shepherd’s salad]].<br /> # [[Smoked salmon mousse]].<br /> # [[Soured cream and chive dip]].<br /> <br /> = Dishes and meals. =<br /> <br /> === Special meals and treats. ===<br /> # [[Apple cider and cheddar fondue]].<br /> # [[Baked potato with fried onion and cottage cheese]].<br /> # [[Bubble and squeak]].<br /> # [[Cauliflower cheese]].<br /> # [[Chicken and apricot traybake]].<br /> # [[Chicken and ricotta polpette]].<br /> # [[Chicken breast, wings, and veggies]] a meal cooked from scratch in less than 20 minutes.<br /> # [[Chicken in vinegar]].<br /> # [[Chicken risotto]].<br /> # [[Chicken tikka masala]].<br /> # [[Coq au vin]] (Chicken in wine).<br /> # [[Eggs royale]].<br /> # [[Fajitas]].<br /> # Microwave baked [[Souffle]].<br /> # [[Microwave steamed trout or salmon]].<br /> # [[Pak choi stir fried in Teriyaki Sauce]].<br /> # [[Poached eggs in microwave]].<br /> # [[Pollo ad astra pizza]].<br /> # [[Posh cheese and pickle sandwiches]].<br /> # [[Potatoes au gratin]].<br /> # [[Ratouille]].<br /> # [[Vol au vents]].<br /> <br /> === Fish dishes. ===<br /> # [[Eggs royale]].<br /> # [[Microwave steamed trout or salmon]].<br /> # [[Salmon kedgeree]].<br /> # [[Scallops and cherry tomatoes with pasta]].<br /> # [[Sea bass in packets]].<br /> # [[Smoked salmon mousse]].<br /> <br /> === Soups. ===<br /> # [[Butternut squash soup]].<br /> # [[Carrot and coriander soup]].<br /> # [[Carrot and ginger soup]].<br /> # [[Celeriac soup]].<br /> # [[French onion soup]].<br /> # [[Leek, potato, and cheesy walnut soup]].<br /> # [[Microwave carrot and corriader soup]].<br /> # [[Microwave cooked tomato soup for one]].<br /> # [[Microwave stilton and celery soup]].<br /> # [[Parsnip and apple soup]].<br /> # [[Stilton and celery soup]].<br /> # [[Tuscan garbanzo bean soup]].<br /> <br /> === Pies, flans and savoury puddings. ===<br /> # [[Goat's cheese flan]].<br /> # [[Quiche lorraine]].<br /> # [[Toad in the hole]].<br /> # [[Yorkshire puds]].<br /> # [[Meat pie]].<br /> <br /> === Pasta. ===<br /> # [[Courgette and tomato tagliatelle]].<br /> # [[Eggless pasta shapes]] for 3 people.<br /> # [[My bolognese]].<br /> # [[My lasagna]].<br /> # [[Pasta alla Genovese]] for 3 people.<br /> # [[Pasta arrabiata with meatballs]] for 2.<br /> # [[Pasta cheese bake]].<br /> # [[Pasta shapes - linguini, fusilli and maccheroni]].<br /> # Rolled pasta - [[Lasagna or spaghetti or taglatelli]].<br /> # [[Scallops and cherry tomatoes with pasta]].<br /> # [[Spaghetti alla carbonara]] for 2.<br /> # [[Spinach pasta]].<br /> # [[Spinach and ricotta ravioli]].<br /> # [[Tomato sauce cooked in Microwave]].<br /> <br /> === Burgers. ===<br /> # [[Home made venison burgers]].<br /> # [[Lamb chilli burgers]].<br /> # [[Burgers for ten]]<br /> <br /> === Roasts. ===<br /> # [[Combination microwave meat pie]].<br /> # [[Combination microwave honey roast ham]].<br /> # [[Duck a l'orange]]<br /> # [https://samjwatkins.com/roaster/ General roaster] for any cooker.<br /> # [[Honey roast ham and onion sauce for 2/3 people]].<br /> # [[Meat pie]].<br /> # [[Microwave roasted chicken]].<br /> # [[Microwave a single chicken breast for a quick meal]].<br /> # [https://samjwatkins.com/roaster/micro.php Microwave roaster] for a dual function microwave oven.<br /> # [https://samjwatkins.com/roaster/smart.php Roaster for my cooker].<br /> # [[Roast sprouts]].<br /> # [[Roast turkey for Christmas day]].<br /> <br /> === Bread. ===<br /> # [[A quick small white loaf]] mixed and baked in Bread machine.<br /> # [[Basic white bread]] mixed and baked in food mixer.<br /> # [[Dough balls]] completed in part in Bread machine.<br /> # [[French baguette]] completed in part in Bread machine.<br /> # [[Bread rolls | Fresh baked white bread rolls]] completed in part in Bread machine.<br /> # [[Part baked bread rolls]] completed in part in Bread machine.<br /> # [[Pizza base]] completed in part in Bread machine.<br /> # [[Slow baked wholemeal loaf]] in bread maker.<br /> # [[Soda bread]].<br /> # [[Spelt bread]], made in Bread maker.<br /> # [[Stottie bread]].<br /> # [[Tea cakes]] completed in part in Bread machine.<br /> # [[Wholemeal bread]] mixed and baked in Bread machine.<br /> # [[Wholemeal bread rolls | Wholemeal bread rolls]] completed in part in Bread machine.<br /> <br /> === Pastry types. ===<br /> # [[French pastry]].<br /> # [[Puff pastry]].<br /> # [[Savoury short crust pastry]].<br /> <br /> === Desserts. ===<br /> # [[Apple rustica]].<br /> # [[A tart tart]].<br /> # [[Baked Basque Cheesecake]].<br /> # [[Baked curd cheesecake]].<br /> # [[Bread and butter pudding]].<br /> # [[Chocolate souffle for two]].<br /> # [[Country slices]].<br /> # [[Crumble]].<br /> # [[Defrosted peach halves in brandy]].<br /> # [[Jelly]].<br /> # [[Lemon meringue pie]].<br /> # [[Lemon mug cake]].<br /> # [[Microwave chocolate pudding with sauce]].<br /> # [[Microwave popcorn]].<br /> # [[Mince pies]].<br /> # [[Raspberry yogurt]].<br /> # [[Scones]].<br /> # [[Shortbread]].<br /> # [[Swiss roll]].<br /> # [[Victoria sponge fairy cakes]].<br /> # [[Waffles]].<br /> # [[White chocolate cookies]].<br /> <br /> ==== Sweet drinks. ====<br /> # [[Banana and berry smoothie]].<br /> # [[Dry ginger ale]].<br /> # [[Sweet ginger ale]].<br /> # [[Lemonade]].<br /> # [[Peach milkshakes]].<br /> <br /> == Using the oven. ==<br /> [https://samjwatkins.com/images/Panasonic-Convection-Microwave-NN-CS894SQPQ-User-Manual.pdf Microwave manual]. And of course, [[using a meat thermometer]].</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Recipes&diff=41916 2026-05-25T07:51:28Z

<p>Watkinsj: /* Savory. */</p> <hr /> <div>= Sauces and accompaniments.=<br /> <br /> == Sweet. ==<br /> # [[Brandy butter]].<br /> # [[Hot chocolate fudge sauce]].<br /> <br /> == Savory. ==<br /> # [[Air fryer chips]].<br /> # [[Apple sauce]].<br /> # [[Bearnaise sauce]].<br /> # [[Bread sauce]].<br /> # [[Bulgar wheat salad]].<br /> # [[Cauliflower cous cous]].<br /> # [[Garlic butter]].<br /> # [[Hollandaise sauce]].<br /> # [[Microwaved asparagus]].<br /> # [[Microwaved sausages]].<br /> # [[Microwaved scrambled eggs]].<br /> # [[Microwave vegetable stock]].<br /> # [[Roux]] - cooked in the microwave.<br /> # [[Spiced sweet and sour red cabbage]].<br /> # [[Stuffings]] - sage and onion, chesnut and sausage stuffings.<br /> # [[Swedish meatball sauce]].<br /> # [[Tempura batter]].<br /> <br /> === Stocks ===<br /> # [[Microwave chicken stock]] from scratch with cooked chicken.<br /> # [[Microwave fish stock]] from scratch with cooked fish bones.<br /> # [[Microwave raw chicken stock]].<br /> <br /> == Salads and cold condiments. ==<br /> # [[Coleslaw]].<br /> # [[Home yogurt]].<br /> # [[Hummus]].<br /> # [[Mayonnaise]].<br /> # [[No oil or sugar salad dressing]].<br /> # [[Shepherd’s salad]].<br /> # [[Smoked salmon mousse]].<br /> # [[Soured cream and chive dip]].<br /> <br /> = Dishes and meals. =<br /> <br /> === Special meals and treats. ===<br /> # [[Apple cider and cheddar fondue]].<br /> # [[Baked potato with fried onion and cottage cheese]].<br /> # [[Bubble and squeak]].<br /> # [[Cauliflower cheese]].<br /> # [[Chicken and apricot traybake]].<br /> # [[Chicken and ricotta polpette]].<br /> # [[Chicken breast, wings, and veggies]] a meal cooked from scratch in less than 20 minutes.<br /> # [[Chicken in vinegar]].<br /> # [[Chicken risotto]].<br /> # [[Chicken tikka masala]].<br /> # [[Coq au vin]] (Chicken in wine).<br /> # [[Eggs royale]].<br /> # [[Fajitas]].<br /> # Microwave baked [[Souffle]].<br /> # [[Microwave steamed trout or salmon]].<br /> # [[Pak choi stir fried in Teriyaki Sauce]].<br /> # [[Poached eggs in microwave]].<br /> # [[Pollo ad astra pizza]].<br /> # [[Posh cheese and pickle sandwiches]].<br /> # [[Potatoes au gratin]].<br /> # [[Ratouille]].<br /> # [[Vol au vents]].<br /> <br /> === Fish dishes. ===<br /> # [[Eggs royale]].<br /> # [[Microwave steamed trout or salmon]].<br /> # [[Salmon kedgeree]].<br /> # [[Scallops and cherry tomatoes with pasta]].<br /> # [[Sea bass in packets]].<br /> # [[Smoked salmon mousse]].<br /> <br /> === Soups. ===<br /> # [[Butternut squash soup]].<br /> # [[Carrot and coriander soup]].<br /> # [[Carrot and ginger soup]].<br /> # [[Celeriac soup]].<br /> # [[French onion soup]].<br /> # [[Leek, potato, and cheesy walnut soup]].<br /> # [[Microwave carrot and corriader soup]].<br /> # [[Microwave cooked tomato soup for one]].<br /> # [[Microwave stilton and celery soup]].<br /> # [[Parsnip and apple soup]].<br /> # [[Stilton and celery soup]].<br /> # [[Tuscan garbanzo bean soup]].<br /> <br /> === Pies, flans and savoury puddings. ===<br /> # [[Goat's cheese flan]].<br /> # [[Quiche lorraine]].<br /> # [[Toad in the hole]].<br /> # [[Yorkshire puds]].<br /> # [[Meat pie]].<br /> <br /> === Pasta. ===<br /> # [[Courgette and tomato tagliatelle]].<br /> # [[Eggless pasta shapes]] for 3 people.<br /> # [[My bolognese]].<br /> # [[My lasagna]].<br /> # [[Pasta alla Genovese]] for 3 people.<br /> # [[Pasta arrabiata with meatballs]] for 2.<br /> # [[Pasta cheese bake]].<br /> # [[Pasta shapes - linguini, fusilli and maccheroni]].<br /> # Rolled pasta - [[Lasagna or spaghetti or taglatelli]].<br /> # [[Scallops and cherry tomatoes with pasta]].<br /> # [[Spaghetti alla carbonara]] for 2.<br /> # [[Spinach pasta]].<br /> # [[Spinach and ricotta ravioli]].<br /> # [[Tomato sauce cooked in Microwave]].<br /> <br /> === Burgers. ===<br /> # [[Home made venison burgers]].<br /> # [[Lamb chilli burgers]].<br /> # [[Burgers for ten]]<br /> <br /> === Roasts. ===<br /> # [[Combination microwave meat pie]].<br /> # [[Combination microwave honey roast ham]].<br /> # [[Duck a l'orange]]<br /> # [https://samjwatkins.com/roaster/ General roaster] for any cooker.<br /> # [[Honey roast ham and onion sauce for 2/3 people]].<br /> # [[Meat pie]].<br /> # [[Microwave roasted chicken]].<br /> # [[Microwave a single chicken breast for a quick meal]].<br /> # [https://samjwatkins.com/roaster/micro.php Microwave roaster] for a dual function microwave oven.<br /> # [https://samjwatkins.com/roaster/smart.php Roaster for my cooker].<br /> # [[Roast sprouts]].<br /> # [[Roast turkey for Christmas day]].<br /> <br /> === Bread. ===<br /> # [[A quick small white loaf]] mixed and baked in Bread machine.<br /> # [[Basic white bread]] mixed and baked in food mixer.<br /> # [[Dough balls]] completed in part in Bread machine.<br /> # [[French baguette]] completed in part in Bread machine.<br /> # [[Bread rolls | Fresh baked white bread rolls]] completed in part in Bread machine.<br /> # [[Part baked bread rolls]] completed in part in Bread machine.<br /> # [[Pizza base]] completed in part in Bread machine.<br /> # [[Slow baked wholemeal loaf]] in bread maker.<br /> # [[Soda bread]].<br /> # [[Spelt bread]], made in Bread maker.<br /> # [[Stottie bread]].<br /> # [[Tea cakes]] completed in part in Bread machine.<br /> # [[Wholemeal bread]] mixed and baked in Bread machine.<br /> # [[Wholemeal bread rolls | Wholemeal bread rolls]] completed in part in Bread machine.<br /> <br /> === Pastry types. ===<br /> # [[French pastry]].<br /> # [[Puff pastry]].<br /> # [[Savoury short crust pastry]].<br /> <br /> === Desserts. ===<br /> # [[Apple rustica]].<br /> # [[A tart tart]].<br /> # [[Baked Basque Cheesecake]].<br /> # [[Baked curd cheesecake]].<br /> # [[Bread and butter pudding]].<br /> # [[Chocolate souffle for two]].<br /> # [[Country slices]].<br /> # [[Crumble]].<br /> # [[Defrosted peach halves in brandy]].<br /> # [[Jelly]].<br /> # [[Lemon meringue pie]].<br /> # [[Lemon mug cake]].<br /> # [[Microwave chocolate pudding with sauce]].<br /> # [[Microwave popcorn]].<br /> # [[Mince pies]].<br /> # [[Raspberry yogurt]].<br /> # [[Scones]].<br /> # [[Shortbread]].<br /> # [[Swiss roll]].<br /> # [[Victoria sponge fairy cakes]].<br /> # [[Waffles]].<br /> # [[White chocolate cookies]].<br /> <br /> ==== Sweet drinks. ====<br /> # [[Banana and berry smoothie]].<br /> # [[Dry ginger ale]].<br /> # [[Sweet ginger ale]].<br /> # [[Lemonade]].<br /> # [[Peach milkshakes]].<br /> <br /> == Using the oven. ==<br /> [https://samjwatkins.com/images/Panasonic-Convection-Microwave-NN-CS894SQPQ-User-Manual.pdf Microwave manual]. And of course, [[using a meat thermometer]].</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Scones&diff=41915 2026-05-24T12:49:37Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]]<br /> <br /> Adapted from [https://www.jamesmartinchef.co.uk/recipes/giant-scone-with-clotted-cream-and-jam/].<br /> <br /> = Scones =<br /> == Ingredients ==<br /> * 225g strong white flour.<br /> * 5ml baking powder.<br /> * 1ml salt.<br /> * 25g caster sugar.<br /> * 50g butter, diced and cold.<br /> * 150ml full fat milk.<br /> <br /> == Directions ==<br /> # Preheat fan oven to 180&amp;deg;C.<br /> # Put everything but the milk into the food processor and pulse to make bread crumbs.<br /> # Add the milk until a dough is formed.<br /> # Roll into a big circle, about 2cm thick.<br /> # Bake at 220&amp;deg;C.<br /> <br /> Delicious warm from the oven with fruit jam (we like raspberry) and whipped cream, or just with a cup of tea.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Scones&diff=41914 2026-05-24T12:48:07Z

<p>Watkinsj: Created page with &quot; Other recipes | Dessert recipes Adapted from [https://www.jamesmartinchef.co.uk/recipes/giant-scone-with-clotted-cream-and-jam/]. = Scones = == Ingredients == * 225g strong white flour. * 5ml baking powder. * 1ml salt. * 25g caster sugar. * 50g butter, diced and cold. * 150ml full fat milk. == Directions == # Preheat fan oven to 180&amp;deg;C. # Put everything but the milk into the food processor and pulse to make bread crumbs. # Add...&quot;</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]]<br /> <br /> Adapted from [https://www.jamesmartinchef.co.uk/recipes/giant-scone-with-clotted-cream-and-jam/].<br /> <br /> = Scones =<br /> == Ingredients ==<br /> * 225g strong white flour.<br /> * 5ml baking powder.<br /> * 1ml salt.<br /> * 25g caster sugar.<br /> * 50g butter, diced and cold.<br /> * 150ml full fat milk.<br /> <br /> == Directions ==<br /> # Preheat fan oven to 180&amp;deg;C.<br /> # Put everything but the milk into the food processor and pulse to make bread crumbs.<br /> # Add the milk until a dough is formed.<br /> <br /> Delicious warm from the oven with fruit jam (we like raspberry) and whipped cream, or just with a cup of tea.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Recipes&diff=41913 2026-05-24T12:41:08Z

<p>Watkinsj: /* Desserts. */</p> <hr /> <div>= Sauces and accompaniments.=<br /> <br /> == Sweet. ==<br /> # [[Brandy butter]].<br /> # [[Hot chocolate fudge sauce]].<br /> <br /> == Savory. ==<br /> # [[Air fryer chips]].<br /> # [[Apple sauce]].<br /> # [[Bearnaise sauce]].<br /> # [[Bread sauce]].<br /> # [[Bulgar wheat salad]].<br /> # [[Cauliflower cous cous]].<br /> # [[Garlic butter]].<br /> # [[Hollandaise sauce]].<br /> # [[Microwaved asparagus]].<br /> # [[Microwave chicken stock]] from scratch with cooked chicken.<br /> # [[Microwave fish stock]] from scratch with cooked fish bones.<br /> # [[Microwave raw chicken stock]].<br /> # [[Microwaved sausages]].<br /> # [[Microwaved scrambled eggs]].<br /> # [[Microwave vegetable stock]].<br /> # [[Roux]] - cooked in the microwave.<br /> # [[Spiced sweet and sour red cabbage]].<br /> # [[Stuffings]] - sage and onion, chesnut and sausage stuffings.<br /> # [[Swedish meatball sauce]].<br /> # [[Tempura batter]].<br /> <br /> == Salads and cold condiments. ==<br /> # [[Coleslaw]].<br /> # [[Home yogurt]].<br /> # [[Hummus]].<br /> # [[Mayonnaise]].<br /> # [[No oil or sugar salad dressing]].<br /> # [[Shepherd’s salad]].<br /> # [[Smoked salmon mousse]].<br /> # [[Soured cream and chive dip]].<br /> <br /> = Dishes and meals. =<br /> <br /> === Special meals and treats. ===<br /> # [[Apple cider and cheddar fondue]].<br /> # [[Baked potato with fried onion and cottage cheese]].<br /> # [[Bubble and squeak]].<br /> # [[Cauliflower cheese]].<br /> # [[Chicken and apricot traybake]].<br /> # [[Chicken and ricotta polpette]].<br /> # [[Chicken breast, wings, and veggies]] a meal cooked from scratch in less than 20 minutes.<br /> # [[Chicken in vinegar]].<br /> # [[Chicken risotto]].<br /> # [[Chicken tikka masala]].<br /> # [[Coq au vin]] (Chicken in wine).<br /> # [[Eggs royale]].<br /> # [[Fajitas]].<br /> # Microwave baked [[Souffle]].<br /> # [[Microwave steamed trout or salmon]].<br /> # [[Pak choi stir fried in Teriyaki Sauce]].<br /> # [[Poached eggs in microwave]].<br /> # [[Pollo ad astra pizza]].<br /> # [[Posh cheese and pickle sandwiches]].<br /> # [[Potatoes au gratin]].<br /> # [[Ratouille]].<br /> # [[Vol au vents]].<br /> <br /> === Fish dishes. ===<br /> # [[Eggs royale]].<br /> # [[Microwave steamed trout or salmon]].<br /> # [[Salmon kedgeree]].<br /> # [[Scallops and cherry tomatoes with pasta]].<br /> # [[Sea bass in packets]].<br /> # [[Smoked salmon mousse]].<br /> <br /> === Soups. ===<br /> # [[Butternut squash soup]].<br /> # [[Carrot and coriander soup]].<br /> # [[Carrot and ginger soup]].<br /> # [[Celeriac soup]].<br /> # [[French onion soup]].<br /> # [[Leek, potato, and cheesy walnut soup]].<br /> # [[Microwave carrot and corriader soup]].<br /> # [[Microwave cooked tomato soup for one]].<br /> # [[Microwave stilton and celery soup]].<br /> # [[Parsnip and apple soup]].<br /> # [[Stilton and celery soup]].<br /> # [[Tuscan garbanzo bean soup]].<br /> <br /> === Pies, flans and savoury puddings. ===<br /> # [[Goat's cheese flan]].<br /> # [[Quiche lorraine]].<br /> # [[Toad in the hole]].<br /> # [[Yorkshire puds]].<br /> # [[Meat pie]].<br /> <br /> === Pasta. ===<br /> # [[Courgette and tomato tagliatelle]].<br /> # [[Eggless pasta shapes]] for 3 people.<br /> # [[My bolognese]].<br /> # [[My lasagna]].<br /> # [[Pasta alla Genovese]] for 3 people.<br /> # [[Pasta arrabiata with meatballs]] for 2.<br /> # [[Pasta cheese bake]].<br /> # [[Pasta shapes - linguini, fusilli and maccheroni]].<br /> # Rolled pasta - [[Lasagna or spaghetti or taglatelli]].<br /> # [[Scallops and cherry tomatoes with pasta]].<br /> # [[Spaghetti alla carbonara]] for 2.<br /> # [[Spinach pasta]].<br /> # [[Spinach and ricotta ravioli]].<br /> # [[Tomato sauce cooked in Microwave]].<br /> <br /> === Burgers. ===<br /> # [[Home made venison burgers]].<br /> # [[Lamb chilli burgers]].<br /> # [[Burgers for ten]]<br /> <br /> === Roasts. ===<br /> # [[Combination microwave meat pie]].<br /> # [[Combination microwave honey roast ham]].<br /> # [[Duck a l'orange]]<br /> # [https://samjwatkins.com/roaster/ General roaster] for any cooker.<br /> # [[Honey roast ham and onion sauce for 2/3 people]].<br /> # [[Meat pie]].<br /> # [[Microwave roasted chicken]].<br /> # [[Microwave a single chicken breast for a quick meal]].<br /> # [https://samjwatkins.com/roaster/micro.php Microwave roaster] for a dual function microwave oven.<br /> # [https://samjwatkins.com/roaster/smart.php Roaster for my cooker].<br /> # [[Roast sprouts]].<br /> # [[Roast turkey for Christmas day]].<br /> <br /> === Bread. ===<br /> # [[A quick small white loaf]] mixed and baked in Bread machine.<br /> # [[Basic white bread]] mixed and baked in food mixer.<br /> # [[Dough balls]] completed in part in Bread machine.<br /> # [[French baguette]] completed in part in Bread machine.<br /> # [[Bread rolls | Fresh baked white bread rolls]] completed in part in Bread machine.<br /> # [[Part baked bread rolls]] completed in part in Bread machine.<br /> # [[Pizza base]] completed in part in Bread machine.<br /> # [[Slow baked wholemeal loaf]] in bread maker.<br /> # [[Soda bread]].<br /> # [[Spelt bread]], made in Bread maker.<br /> # [[Stottie bread]].<br /> # [[Tea cakes]] completed in part in Bread machine.<br /> # [[Wholemeal bread]] mixed and baked in Bread machine.<br /> # [[Wholemeal bread rolls | Wholemeal bread rolls]] completed in part in Bread machine.<br /> <br /> === Pastry types. ===<br /> # [[French pastry]].<br /> # [[Puff pastry]].<br /> # [[Savoury short crust pastry]].<br /> <br /> === Desserts. ===<br /> # [[Apple rustica]].<br /> # [[A tart tart]].<br /> # [[Baked Basque Cheesecake]].<br /> # [[Baked curd cheesecake]].<br /> # [[Bread and butter pudding]].<br /> # [[Chocolate souffle for two]].<br /> # [[Country slices]].<br /> # [[Crumble]].<br /> # [[Defrosted peach halves in brandy]].<br /> # [[Jelly]].<br /> # [[Lemon meringue pie]].<br /> # [[Lemon mug cake]].<br /> # [[Microwave chocolate pudding with sauce]].<br /> # [[Microwave popcorn]].<br /> # [[Mince pies]].<br /> # [[Raspberry yogurt]].<br /> # [[Scones]].<br /> # [[Shortbread]].<br /> # [[Swiss roll]].<br /> # [[Victoria sponge fairy cakes]].<br /> # [[Waffles]].<br /> # [[White chocolate cookies]].<br /> <br /> ==== Sweet drinks. ====<br /> # [[Banana and berry smoothie]].<br /> # [[Dry ginger ale]].<br /> # [[Sweet ginger ale]].<br /> # [[Lemonade]].<br /> # [[Peach milkshakes]].<br /> <br /> == Using the oven. ==<br /> [https://samjwatkins.com/images/Panasonic-Convection-Microwave-NN-CS894SQPQ-User-Manual.pdf Microwave manual]. And of course, [[using a meat thermometer]].</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Lemonade&diff=41912 2026-05-23T08:28:43Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]]<br /> <br /> Simple and quick, adapted from [https://www.kenwoodworld.com/en-gb/recipes/lemonade].<br /> <br /> = Home made lemonade =<br /> == Ingredients ==<br /> * 1 lemon, unwaxed, washed.<br /> * 15ml sugar.<br /> * 6 large ice cubes.<br /> * 1 whole egg, complete with shell, washed (optional).<br /> * 600ml water, chilled.<br /> <br /> == Directions ==<br /> # Cut lemon in half and place all of the lemon with all of the other ingredients into the liquidiser.<br /> # Blend at maximum speed for 20-30 seconds <br /> # Strain through sieve into jug.<br /> <br /> Serve into individual glasses, with ice and a slice from the remaining half on lemon!<br /> <br /> I don't use the egg to keep the protein count down.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Lemonade&diff=41911 2026-05-23T08:28:05Z

<p>Watkinsj: /* Ingredients */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]]<br /> <br /> Simple and quick, adapted from [https://www.kenwoodworld.com/en-gb/recipes/lemonade].<br /> <br /> = Home made lemonade =<br /> == Ingredients ==<br /> * 1 lemon, unwaxed, washed.<br /> * 15ml sugar.<br /> * 6 large ice cubes.<br /> * 1 whole egg, complete with shell, washed (optional).<br /> * 600ml water, chilled.<br /> <br /> == Directions ==<br /> # Cut lemon in half and place all of the lemon with all of the other ingredients into the liquidiser.<br /> # Blend at maximum speed for 20-30 seconds <br /> # Strain through sieve into jug.<br /> <br /> Serve into individual glasses, with ice and a slice from the remaining half on lemon!<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]]</div>

Watkinsj https://samjwatkins.com/samj/index.php?title=Hollandaise_sauce&diff=41910 2026-05-22T11:11:21Z

<p>Watkinsj: /* Directions */</p> <hr /> <div>[[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]<br /> <br /> This recipe is great, if the eggs are fresh, it's guaranteed to work. Quick, easy and better tasting than prepared versions.<br /> <br /> = Hollandaise sauce for two =<br /> == Ingredients ==<br /> * 1 egg yolk.<br /> * 10ml lemon juice.<br /> * 0.5ml white pepper (yes ml!).<br /> * 0.25ml salt (yes ml only if using unsalted butter!).<br /> * 2.5ml boiling water.<br /> * 1oz butter, melted (about 10secs in the microwave on medium power).<br /> <br /> == Directions ==<br /> # Put yolks, lemon juice and seasoning in a blender or food processor.&lt;br/&gt;This is (and mayonaise) are the reasons that blenders and processors have a hole in the top of the lid.<br /> # Melt butter in microwave until fully melted but not spitting. 10 secs at 660W in the microwave.<br /> # Blend the egg mixture on a high speed in a fixed blender for 10 seconds or so then add the butter slowly.<br /> <br /> The heat from the butter will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus or a fresh green salad. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked.<br /> <br /> (If keen to save washing up, use a hand blender, but it does feel like you need four hands to co-ordinate this!)<br /> <br /> Serve as soon as it is ready.<br /> <br /> [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]]</div>

Watkinsj