... And what's the best food you've ever cooked yourself?

Meringues always go down well with cream and berries

Last week I tried a new gingerbread recipe which went in a 2lb loaf tin. I made 2 ( can never see the point of the oven being on for an hour just for one cake) using all treacle. The cakes were yummy. Dark and moist and loved by my friend who benefitted from them when I played nurse to her after a foot operation. Will definitely use that recipe again but try half syrup and some sultanas.

Thanks annodomini! I will try that! I also want to have a go at cheese made with cashews.

fuseta, my vegan DS uses the liquid from chickpeas (known as aqua fava) to make meringues - a perfect substitute for egg whites.

My beef in guiness with pickled walnuts & prunes, accompanied by dumplings, is very popular and I really love it! It's an old Anthony Worrall Thompson recipe and perfect for winter evenings...or even May evenings this year!

As a vegan I have just discovered that the juice from a tin of chick peas and a bar of dark chocolate ( vegan in my case) put in the blender makes the most delicious chocolate mousse. Even my husband loved it and he isn't vegan. It set perfectly.

My lasagna is always requested, but being half Italian, it would be a poor show if I couldn't make a decent one! I make a really lovely chestnut stuffing, it always gets loads of compliments; the recipie is so easy, no effort at all. Same goes for amaretto ice cream, dead simple, but delicious. Even though I say it myself, I do love my own Sunday roast dinners (it's all about the roasties and gravy for me), so much better than any pub one I've ever had and DH always raves about them. They are my successes, but I fail miserably when it comes to baking - my pastry is very average and my sponges flat as pancakes!

Artaylar
Sorry. That should have read
“Artaylar“

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For you Rumbabba
Perfect microwaved poached eggs

@Artayral - Is there a way you could post your Molly Malone’s risotto recipe, please? If luck holds my youngest will visit from SanFran this summer & it sounds just his sort of thing. Sort if it’s a cheeky request.

My meringues, and pavlova, are legendary!! People go weak at the knees when I make them. (consult Delia for oven temperature and timings for meringue making - never fails me!).
Also, the other day I made Nigella's White Chocolate Cheesecake and everyone said (well the 2 who were permitted to join us for lunch outside!) said it was the best cheesecake they'd ever tasted. It was easy to make (though contains rather a lot of cream..health warning here!) but simply delicious though I say it myself.

annsixty, can you go through your yorkshire pudding recipe? when I make it it tends to be a bit soggy!

I fancied a curry one Saturday for tea, but felt like a change from my old usual recipes - I had some sweet peppers that needed using up, so made a chicken, lentil and coconut curry with peppers and spinach - a bit of a fusion mash up, but very delicious - the lentils and veg pad it out nicely so it makes a good meal and a portion to freeze for midweek for DH and me

Never forget the taste of a rib of beef my dad bought. We took it to a farmhouse in Wales. It was so big it just about fitted in the oven- dad was a mason and a butcher friend had given him a great deal! We dined on it for days but the taste when it first came out of the oven was sublime.

Though I say it myself, I do make a mean Victoria sponge - shall be making one later to take (some of it, anyway) to some v elderly neighbours.

Other than that, my ‘signature’ dish is probably my Dustbin Soup (my mother’s term for a whatever-you-have). Like 3dognight’s version, it will vary every time, but will typically contain 10+ plant items, often including red lentils and pearl barley. But it’s not vegan, since I usually use chicken stock and serve with grated mature Cheddar.

Dh would probably say his favourite is my cauliflower/macaroni cheese combo, breadcrumbs and more cheese on top, browned under the grill.
Or my Thai-style chicken fried rice, with lightly stir fried veggies on the side - we had that last night.

Kitty. Could I have your recipe for your gf sponge please. We have friends staying over in a few weeks who are gluten intolerant, it would be great if I could practice first ?

I can make excellent pastry & I've got warm hands, my favourite is a cheese & onion pie with worcestershire sauce & nutmeg.

Fish pie with cod, prawns & boiled eggs

My Coleslaw was always a hit & I was always asked ot take a large bowl to parties

Beef & red wine casserole

Home made soup

Bread sauce at Christmas, also I make my own stuffing, lovely mushroom one or celery or apple or just plain sage & onion

Chinese is also a favourite, beef & broccoli from a very good chinese recipe book

Being a Yorkshire lass I make lovely Yorkshire Pudding

I love cooking & miss cooking for a family, now I cook & freeze lots, soups, casseroles, cakes, chilli & bolognese

One of my pleasures now is trying different vegetables & finding the best recipes to cook them

One thing I remember was some diced pork I bought. I threw in some wizened eating apples I had, a handful of raisins and made a thin sauce with goodness knows what and it was lovely to my surprise. So wish I’d written it down. There’s also a several things I made using recipes that I can no longer find. So frustrating!

I think my best dessert is Chocolate Roulade. It’s always requested at Christmas anyway. It freezes well too. I can’t think of any other dish though.

I once made a great Russian fish pie, which had long grain rice in the base. It was from a newspaper recipe, which I meant to keep, but didn't, so have never been able to replicate it.

Apple Pie (Fanny Craddock method). My GS invites his friends in to try when I am visiting and make one for him.

Message withdrawn at poster's request.

I am a lousy cook

I admit it, I am jealous!

In the olden days of dinner parties, I actually made choux pastry SWANS filled with whipped cream! That was quite something and my family remember them to this day. Years later, now my baking efforts are fare less interesting.

Janipans I’ve never tried hot water crust for a meat pie before, do you just top it or is top and bottom pastry?