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Best Recipes Group

Best Recipes Group

For all those wanting to collect a variety of excellent recipes, good enough to serve to the Queen. Please enter your recipe here.

To all those who consider themselves to be VERY good cooks!

Group Members (20)

Group Discussions (83)

RE: Do members have to BE great cooks?

I am similar - have a nice collection of great-tasting recipes, but when it comes to basics, I don't know as much.

Well, I see a lot has been posted since I last visited... and I hope to try some of these recipes one day, as well as post some. I've got some terrific ones I've tried over here in the U.K. since moving here from the U.S. In the process, I've learned I have to do a lot of converting - metrics, substitutes, cookers that use numbers(like the one I have here), as well as learn terms like hob and cooker laugh .

But I do plan to contribute - I just want to take the time to write out 2 versions - U.S. and UK. Also, though it appears sensci may not still be here, I have some of those easy recipes with common ingred. that taste great-will eventually post, too.

p.s.I almost forgot I was in a group- didn't it used to show in a person's profile - like Forums, Videos, etc.?


Just figured I would say hi, let everyone know a bit about me.
I spent 20 years working as a cook :p [ never got schooling, just learned on the job, but I was told by the Director of a cooking school I met that I should call myself a chef after that long cooking. ]

My problem with posting recipes is I usually just wing it on whatever I'm making, but I could sit down and come up with the recipe, for a couple of thousand meals.

RE: Tripe & Trotters in a creamy onion & parsley sauce served on a bed of mash

Tripe and trotter oh no barf pass the chuck bucket could not eat anything like that

corned beef hash

Boiled potatoes,corned beef cubed,salt and pepper to taste,pinch of butter,and small amount of milk


Boil and mash the potatoes add pinch salt and pepper ,pinch butter and small amount of milk ,mash the potatoes and then add the cubed cornbeef and mash with the potatoes serve hot or place in oven dish and grill top to make a crust on top top with cheese

onion and mushroom soup

1 large onion, mushrooms sliced ,2 oxos ,salt pepper, salt ,small handfull of rice


Add oil to pan and add onion ans gently fry add mushrooms and gentle fry put rumbed oxo in pan add some water add handfull of long grain rice add cooked mushrooms and onion and top up with water to near top of pan bring to boil then lower and simmer cook for 30mins and eat while hot


400 g - Flour
150 g - Water
20 g - Yeast
4 - Chopped onions
3 - Oven roasted peppers
2 - Oven roasted eggplants
2 - Chopped ripe tomatoes
10 g - Salt
4 - Canned herrings or anchovies

Dissolve the yeast in warm water and add the salt.
Form a volcano with the flour and mix in the yeast.
Knead the dough until it is homogeneous. Cover with a cloth and let rest until it doubles in size.
Thoroughly stir fry the onion and tomatoes.
Roll out the dough and spread the stir fry on top, along with the oven roasted vegetables.
Season with salt, place the herrings on top, and, lastly, add a stream of oil.
Bake until the dough is cooked.
Place anchovies on top after removing the coca from the oven.

Embedded image from another site

Anchovies are optional and herrings could be replaced by sardines, as an example. The result is like a pizza without cheese.

Dom Pedro ...A South African Dessert Cocktail

Dom Pedro (From: The Readers Digest South African Cookbook)

Double quantities for a larger serving!

Prep time: 10mins

Ingredients for one small serving:

250ml (1cup) vanilla ice-cream
15ml (1 Tbsp) cream
30ml Whisky (2Tblsp)

Blend the ingredients together in a liquidizer or food processor for a very short time. (Or use your stick blender). & pour into a champagne glass.
Serve with a short straw sprinkled with chocolate vermicelli or flakes if desired. Enjoy! teddybear teddybear

Variations: Use coffee liqueur ie; Kahlua Pedro instead of the whisky.


An excellant recipe I googled off the net! I prefer yellow mustard seeds. I do not use bought mustard powder, I find it is adulterated! Make sure you use apple cider vinegar together with the pickling juice from your gerkins........ This stuff is absolutely addictive!!!!!! teddybear I have some in the fridge right now & I will NEVER be without it! Ask and ye shall receive! grin

Now, I do hope you like heat dear readers, and I do hope that you are familiar with German mustard which is a horse of a different color as compared to American yellow mustard.

Also: disclosure: BE CAREFUL when making mustard. Ever hear of mustard gas? The same principle applies here. When using your microwave you must be careful or you could not only make a mess, but really mess yourself up!

You will need:

around 4 TSP. Light or dark brown sugar. (I like dark but this is of course my preference).
1 half cup of dry mustard powder.
Around 1 cup of Apple Cider Vinegar.
1/2 cup Water.
1 cup of pickle juice (Sweet pickle juice). You may substitute with a mixture of vinegar, sugar, water, salt and pepper and you'll be fine but you won't however, have all the seasonings/flavor that come along with sweet pickle juice (either homemade or commercial).
1 TBS. Garlic powder. (I use fresh garlic, about 4-5 nice sized cloves)
1/4 cup of brown mustard seeds.
1/4 cup yellow mustard seeds. (You may use all yellow seeds if that is all you have but I like the look of the black seeds along with the yellow). I suppose this is a variation of French mustard as they use the black seeds as well.
1/2 TBS of good Paprika.
1 TBS. Turmeric.
1/2 TSP cayenne pepper (or to taste)

Additional equipment: Spice grinder (coffee grinder used specifically for spices) or a mortar and pestle. (Grinder is best, saves time and will keep you from pulling out your hair) however, use what you have. Don't go spending extra money if you don't have it for mustard, but, in the long run a coffee grinder set up especially for spices is a grand thing to have in any foodie’s kitchen.

More salt and some fresh cracked black pepper (which is added later to individual taste only if you like). I am a salt and pepper junkie.


First dear reader let us find a bowl that can house all of our ingredients. Make sure that this bowl is microwave safe. We don't want any meltdowns going on here with this recipe do We? ;)

Mix your sugar, mustard powder, paprika and garlic powder (or your paste that you made) with a whisk and set to the side. You can also combine these ingredients in a plastic container with lid or a plastic baggie and shake shake shake if you like.

Meanwhile, in another bowl/container combine your pickle juice, cider vinegar and water and set aside. Next, grind your mustard seeds in your grinder for a minimum of 1 minute. Check your seeds and pulse if needed a couple of times. After you are finished grinding your mustard seeds, quickly add them to your dry ingredients (sugar, paprika etc. etc.) and then add your liquid mixture that you have waiting on the side. Whisk whisk whisk to combine.

Place your mixture (which should be in a microwave safe container already) into the microwave and nuke for oh, a minute to a minute and 1/2. (This is where you have to be careful) ie. Mustard gas. Remove your mixture from the microwave and puree in a food processor (or use a stick blender which happens to be one of my favorite Christmas gifts) for around a minute. If you like more grainy mustard, use your best judgment and process to your liking/texture.
Pour into a couple of decorative glass jars (or one large jar) and set aside until cool (uncovered).

There you have it! You can always tweak this recipe to your liking but this one has been used in this family for years and it is oh so lovely. Enjoy!teddybearheart1

Roast Chicken Stuffing. Use this recipe to stuff your Turkey this Christmas

Sorry I have left out bread. I just use pieces of (can be fresh / stale) white bread which I just break up with my hands into crumbs to bind all together. Do not make too stiff because it will set as it cooks. Any extra stuffing may be slipped beneath skin of breast & thighs if you just gently hand & fingers under to lift forming a pocket. Also keep breast moist. When Roasting Turkey or chicken always end with breast facing down so juices can run into breast keeping it moist. Enjoy! teddybear teddybear

Roast Chicken Stuffing. Use this recipe to stuff your Turkey this Christmas

Stuffing for our family's Roast Sunday Chicken. teddybear

Here it is the King of Kings in all its Glory! An old! Family heirloom recipe of ours! In fact, it goes back generations! You may also use this stuffing to make the most tastiest of all cocktail sausage rolls using (In South Africa) the brand, Today’s Puff Pastry (Defrost pastry completely, keep cold & do not handle roughly!) cut pastry into 8 sections along the length. Place stuffing down length, roll up and bake seam-side down. When baking sausage rolls, bake on highest temperature to boost the puff in the puff pastry (Gets it to puff out nicely) Then drop temp down a bit, gradually dropping temp just enough to not allow it to burn. I don’t use egg-wash because it can have a tendency to glue layers together whilst baking. These sausage rolls are divine! Put in simple terms... Just one bite & you won’t stop yourself from eating these! So Sinful!!!!!!

There is no need to sew up or close stuffing in chicken cavity. Stuffing will firm up & set as it cooks.

Any leftover stuffing may be slipped under chicken / turkey skin or used to make sausage rolls.

1 large roasting chicken weighing a minimum of 1.4kg

Ingredients (Stuffing)

Sprinkling salt & pepper
4 slices chopped/diced streaky bacon
2 pork bangers/sausages, skinned (Original British recipe)
1 small to medium onion, grated
Sprinkling of mixed dried herbs
Sprinkling of parsley
1 large egg (No.3)
Big pinch of sage

Chop up bacon very finely. Mix with the skinned sausage meat, onion, and all seasonings & bind everything together with beaten egg. Stuff cavity of chicken. Season Chicken with extra sage, mixed herbs, parsley, salt & pepper. Bake / Roast in oven at 180 degrees Celsius until golden brown & done. We would serve this with roasted potatoes, cabbage or green bean potato onion stew, savoury yellow spicy rice, gem squash, peas, pumpkin, broccoli/cauliflower in cheese sauce together with gravy made up from our pan juices after roasting chicken. Enjoy!teddybear

QUICK TUNA NOODLE BAKE ..Lurve this recipe! Soo tasty!

TIP: I take all 3 packets soup powders.. (Royco Chicken Noodle, White onion soup & a cream of mushroom soup) weight of each packet soup 50 grams. I empty all 3 packets into a large jar & shake. Use it to flavor soups, stews etc... Tip: Always purchase, try out any new instant soup mixes that come on market. Really does do justice to your dishes once you are able to find a good combination that you can put together. Sometimes I also add a bit of flour depending what I am cooking teddybear teddybear

QUICK TUNA NOODLE BAKE ..Lurve this recipe! Soo tasty!

TIP: I take all 3 packets soup powders.. (Royco Chicken Noodle, White onion soup & a cream of mushroom soup) weight of each packet soup 50 grams. I empty all 3 packets into a large jar & shake. Use it to flavor soups, stews etc... Tip: Always purchase, try out any new instant soup mixes that come on market. Really does do justice to your dishes once you are able to find a good combination that you can put together. Sometimes I also add a bit of flour depending what I am cooking teddybear teddybear

QUICK TUNA NOODLE BAKE ..Lurve this recipe! Soo tasty!

QUICK TUNA NOODLE BAKE...Love this recipe...So tasty! From South African Cookery writer Ina Paarman.

This variation of macaroni cheese makes a perfect light meal or a starter that can be made in advance. Use a combo your favourite packet soup; white onion, creamy mushroom & chicken noodle (I just mix and match)
Serves: 3-4 as a main course, 6 as a starter

200g pasta of your choice, cooked
1 x 185 g tin tuna in oil
30 g butter
2 sticks celery, with leaves, chopped
1 green pepper, chopped, or 1/2 green and 1/2 red pepper
2 large onions, peeled, halved and thinly sliced
1 tin mushroom or asparagus soup
250 ml (1cup) milk
250 ml (1cup) grated Cheddar cheese
60 ml (1/4 cup) freshly chopped parsley
Salt & pepper
Extra grated cheese for topping

Preheat oven to 180 deg C
Drain the oil from the tuna into a saucepan.
Sauté the onion, celery and green pepper in the tuna oil and butter until soft and slightly golden.
Add the tin of soup.
Add the milk and over medium heat; stir until the mixture comes to the boil.
Remove from the heat and add the flaked tuna, grated cheese, parsley and cooked pasta.
Season to taste.
Transfer to an ovenware dish.
Top with extra grated cheese.
Bake in preheated oven at 180 deg C for 20 - 30 minutes.
Place under the grill to brown the cheese. (*Make crispy crumbly cheese topping by mixing in some crunchy melba toast bread crumbs)

teddybear teddybear

Strawberries & cream brandy soaked Trifle: (Part 3)

Custard: (It’s also a milk tart filling)
1 litre milk
85 g Corn flour / Maizena
6 large eggs
1 cup (250ml) / 180g of sugar [I just use ordinary table sugar] (Whiz to ribbon stage with eggs & flours)
30-60ml vanilla essence according to taste (Moir’s have watered it down quite badly now!)
15-30ml butter
A few drops extra milk just to thin out if required only. Custard must not be runny & must still be able to set enough to slice without collapsing.

In a very large bowl heat up 1 litre milk until rolling boil.
Meantime, in a very large bowl positioned on measuring scale, empty in corn flour slowly but carefully, until it measures 90g on scale. Crack 6 whole eggs over corn flour. With electric beaters switched off gently work it in until all corn flour has been incorporated (Don't want corn flour flying all over kitchen). Switch on beaters & beat continuously till all is well blended, with a fluffy frothy smoothness.
As soon as milk reaches rolling boil & with beaters fast running pour in boiling milk whilst beating continuously till all is smooth and incorporated. Put back in microwave oven for 3 minutes. Beat again until smooth & silky. Put back in for another 2-3 minutes. Remove beat again until smooth and you can taste eggs have well cooked in. Add vanilla essence to taste together with butter. Beat until all has been well incorporated. Pour evenly over soaked sponges.

Prepare Whipped Cream Topping:

Whip up 500 ml fresh cream (Whipping cream) OR You may use 500ml First Choice dessert cream which is a pouring cream together with 1 packet of Moir's Vanilla flavour Classic Range Instant Pudding (Total package weight of 90g) Very lovely is the "Milk Tart Flavoured one" too. But I haven't tried that one yet.
Method for fresh whipped cream: Add sugar to taste only whilst whipping. Slow beaters down immediately when you notice it just starts to begin thickening. Go slowly until just whipped (Do not over whip!) If you do you will need to add more cream to rectify. So go slow!!!!!!
Add a dash vanilla or brandy to flavour...Whatever you wish!
Method for Pouring dessert cream (First Choice comes in a half litre milk carton...See pix): I chilled my pouring cream before hand to aid in settig quicker. Pour chilled cream into bowl. Empty whole packet (90g) of instant Vanilla pudding into cream & whip until just thickening. Do not over whip. Add extra 75 ml milk & gently whip once more & then swirl over top of custard layer spreading out evenly between both bowls. Note: The pouring cream has a very lovely creamy taste & the vanilla pudding doesn't alter the colour at all. Cream is lovely & thick & ideal as a filling for when making chocolate or cream éclairs.

Swirl over top of trifle & decorate with reserved strawberries & nuts.

Refrigerate & serve chilled or cool! Enjoy! teddybear teddybear

NOTE: May be set in deep well buttered springform pan refrigerated until set & served sliced into wedges. In this pic I just cut it out with large spoon from pudding bowl seen in pix

If you are adding extra alcohol, ie; another cup (250 ml) [I will recomend you add 500ml if you are using a Port / Sherry) add another half a packet of Moir's or Trotters Jelly or follow instructions on package (They both make same amount of jelly although Trotters package (40 g) is half the weight of Moir's being beign an 80g package

Strawberries & cream brandy soaked Trifle: (Part 2)

Continued from part 1 ..Almost Gluten free! ..I added 4 capfuls vanilla to taste! I also beat it quickly with electric beater after folding in the corn flour, as I find here & there you do get a few lumps. This sponge rises extremely well!
Victoria Sponge with Berries
This is not a difficult Sponge to make although I would say a stand mixer is almost essential unless you are a very patient hand mixer as it's the lengthy mixing time that really makes this cake. (Allow hand mixer to cool & then continue beating to get the full 10 min beating done)
This recipe is adapted from the 'Pinch of Salt Sponge' recipe by Margaret Green in Liz Harfull's The Blue Ribbon Cookbook, a wonderful treasury of recipes, stories and tips from prize-winning country show cooks.
For those that are only mildly gluten intolerant, this cake may still be an option as it only has only two heaped teaspoons (20ml) of flour in it.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
6 large eggs
1 cup sugar (*I just use ordinary table sugar because it dissolves being beaten for 10 mins)
1 & ½ cups corn flour
2 level teaspoon cream of tartar
1 level teaspoon bicarbonate of soda
20 ml Cake flour
15 - 20 ml vanilla essence added to taste (Dependant on how watered down manufacturer in your country makes it!)
Preheat oven to 170 degrees Celsius (150 degrees fan-forced).* I do mine on 180 deg C in large bread machine. Grease two 20 inch cake tins with plenty of butter. You may use 2 very deep sponge cake pans or 2 loaf pans
Beat eggs and sugar together in free-standing mixer for around 10 minutes. You can use a handheld mixer but set a timer to make sure you mix it for the full 10 minutes (*NO LESS!!!!!!).
Meanwhile, sift dry ingredients and then gently fold into the egg mixture, trying not to bash the air out of it while ensuring it is thoroughly mixed.
Divide mixture equally into two cake tins and place in the oven, ideally on the same middle rack.
Cook for approximately 20-25 minutes or until the tops are brown and the cakes are starting to pull away from the sides of the cake tins.
Remove from oven and run a spatula around the cake edges to loosen before turning out onto a clean tea towel to cool. Place the cake tins on top of the upended cakes so that they cool down slowly. Let cakes cool completely.
1) Sift the dry ingredients to make sure you don't get any lumps of bicarb or cream of tartar. These do not taste good!
2) You must mix the eggs and sugar for a good ten minutes. (I always beat just a little extra allowing motor beater to cool off in interim & then beating again) Don't be tempted to shorten this mixing time - it's an essential part of the process.
3) This cake has minimal sugar making it a suitable treat for children or those watching their sugar intake.
4) If you do have a gas oven you could try putting the cake into a cold oven and then turning it immediately on once the cake is inside. This is said to produce an exceptional cake. (May do same in a bread machines because is so small it heats up very rapidly!)

While sponge cake is cooling down, drain strawberries. Divide strawberry syrup into two containers (Half to one, stir both packets of jelly into the one half. Once the other half of the strawberry syrup is boiling, pour the boiling syrup into cooled jelly syrup stirring constantly to dissolve jelly crystals. Once all crystals are dissolved, blend in 1 whole tin of strawberry jam or 1 cup jam if using fresh berries, blending in all well. Add 1 cup (250ml) brandy.
Once sponge cake has cooled, gently break up into bite sized pieces with hands into bottom of a very large trifle bowl or you may use very large punch bowl.
Stir all (Jelly, strawberry syrup/juice, jam & brandy) together & pour over sponges gently tossing drier sponges underneath others to soak up juice. Toss in broken up nuts & strawberries, reserving a few for decoration. Set aside ...Continue to part 3.

Strawberries & cream brandy soaked Trifle: (Part 1)


Strawberries & Cream Brandy Soaked family Trifle (I have added the brandy) You may add Ruby Port or Medium Cream Sherry
Strawberries & cream brandy soaked Trifle: teddybear teddybear

This recipe makes 2 large dessert bowls of trifle (Half the recipe will make 1 bowl). A recipe much looked forward to by our family clan which gathered around the Xmas table each year. (Fresh strawberries are in season that time of year here in South Africa) Here in all it glory, our ever so famous family recipe for Trifle! ...Enjoy! & I'm sure you will! ...That I can promise! ;)

Mmmm! This is absolutely divine! Heaven sent! 1st created by my Sister (made out of her head) I have now created the recipe to be preserved & passed on as a family heirloom / heritage recipe for future generations, NEVER to be lost, EVER!!!!!!


2 (410g) tins strawberries in syrup, juice reserved or 750g - 800g freshly, hulled & halved strawberries
1 (410g) tin strawberry jam OR if using fresh strawberries, use only 1 cup of strawberry jam (All Gold is fine)
1 cup (250ml) good brandy OR 500 ml Medium Creame Sherry / Sweet Ruby Red Port (If using 500 ml add an extra half a packet of Jelly)
2 packets Moir’s or Trotters Strawberry Jelly (x2 packets) OR 4 [40g packets of Trotters Strawberry Jelly. *Note: If using fresh strawberries you will only need 80g of strawberry jelly in total, either x1 packet of Moir's Jelly or x2 packets of Trotters Jelly. *Note: Always follow instructions on package with regards to the amount of liquid that you will be setting, esp; When you are adding more liquid in the form of alcohol, ie; if using Sherry / Port.

*Note: I would recomend you add 2 cups (500 ml) if you are going to make trifle using Sherry or Port. In this recipe I have added 1 cup (250 ml) in brandy because it is a lot stronger in alcohol than Sherry / Port)

Preparation of strawberries if using fresh:

*Note: If you add an extra cup or total 500 ml alcohol, ie; Ruby / medium cream sherry / Sedgewicks add an extra half of a 40g package of Trotters Strawberry Jelly or half of a (80g] package Moir's Jelly.

750 g - 800 g fresh strawberries (300g sugar for 750 g berries) & (320g sugar for 800g berries)
300 g - 320 g Sugar *you may use ordinary table sugar. It just takes longer to dissolve so best allow maceration to take place overnight refrigerated (Takes about 3 hrs left standing on kitchen counter, stirred every now & then) *Optional: A few drops glycerine may be added for extra shine

One 6 egg sponge cake (See recipe)
1 litre (6 eggs) home-made custard (See recipe)
500ml whipping cream (*Do NOT use a dessert or pouring cream. It will NOT whip)

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on Apr 2010
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