So it has been a bit since I have made a blog post, I did have a homemade MRE blog planned but I have had to push that back a bit as there is a few things I want to cover with that and it's going to take me a bit to do that in the way I want.
So I decided to do a blog post on testing out recipes, with the goal of making some of them over Hanukkah & Christmas for my family. I will possibly be doing this in a few parts as I think I will have loads of recipes that I want to try and a few I will actually make! Below there will be recipes that I want to try out and where I got them from so if you want you can find the book that the recipe came from. As this will be a multi-part blog post the reaction if you will to each recipe from the previous part will be at the start of the following post.
The first "recipe" I will try out is making my own cheese ball with cheeses and herbs/spices that my family likes, there is no recipe(s) that I could find that used the cheese I did so below it my own recipe. Just note I did not weigh/measure anything.
Ingredients:
1x 250g pack cream (soft) cheese.
Smoked age cheddar cheese.
a few grinds of a rainbow pepper mill.
a hearty pinch of dill.
a handful of cranberries.
about a tbsp of butter (to pan fry the walnuts in)
around 125g of walnut halves.
a pinch (or 2) of sea salt.
Easy to throw together just mix everything together minus the butter, walnut halves and sea salt. Let the cheese mix sit for at least an hour but 2 or more hours is best. Melt butter in a pan and toss in walnut halves give a mix then sprinkle on the sea salt, then try and break the walnuts up a bit while they quickly fry (around 1-3 minutes). Let the nuts cool down before rolling the cheese mix into it, while that is cooling down try and form the cheese mix into a ball or even a log. then roll your cheese ball or log into the walnuts and cover with plastic wrap and pop back into the fridge. I could not wait so my first cheese ball was not 100% even in coating so let the walnuts cool down.
The above photos of how my first ever homemade cheese ball turned out & yes you can see my husbands arms in the background.
The next recipe I tried was a slow cooker pot roast out of my 25th anniversary cookbook of taste of home favourites cookbook. I will admit it was a little dry as I think it needed more than just 1 cup of water, it also did not need 1 tbsp of beef stock paste (borvil beefy drink here in the UK). I think next time I will add more water and use half of the beef stock as the resulting stock if you will, it was bitter and I had to tweak it in order to use the stock to make a gravy it was a bit saltier than really wanted. *See next post for photos and real review*
Next I made
Meringue Cookies in 4 different flavours:
2 egg whites.
1/4 tsp of cream of tartar.
1/2 cup sugar.
a few drops (normally around 2-3) of preferred flavouring.
food colouring if you want *DO NOT USE OIL/FAT BASE COLOURING!)
a cookie tray and parchment paper cut to fit.
Preheat the oven to your lowest temp which I think is around 200f (130c, 110c for a fan oven, or gas mark 1 as I have never seen a 1/2 for gas mark).
I bought some flavouring from a brand called Sugarflair (UK brand if I remember right). The flavours were marshmallow, bubble gum, cherry and candy floss (cotton candy). It is very simple to make meringue cookies! Put egg whites in a mixing bowl along with cream of tartar and whip til soft peaks start to form, then slowly add sugar, a few drops of your preferred flavouring, food colouring if you want and whip til stiff peaks form. transfer to a large piping bag ( you do not need a fancy tip I just cut a small bit off the tip) and pipe little 1-2" dots/rounds on your parchment paper leave a little bit of space between them to make removing easier as these don't really spread like other cookies do. *note the larger the meringue the longer you have to bake them. Bake for around an hour for a completely crisp meringue cookie or if you want more of a marshmallow centre around 45 minutes.
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