We love Nagi and cooking from Recipetineats

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caitiri
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#76

Hills Mum Bec wrote: Sat Dec 26, 2020 10:53 am
caitiri wrote: Fri Dec 25, 2020 2:33 pm I’m trying the Christmas tree pavlova tomorrow wish me luck.
Having the Chinese crispy pork belly tonight.
I’ve got my pavlova rounds in the oven right now to assemble for tonight’s dessert.
Lol I have maple glazed ham in the oven and potato dauphinois just cooked needing the final sprinkle of cheese and a reheat whilst the ham is resting/basting.

I’m not sure about my pav tree but I’m sure it’s probably my cooking skills that made it not quite right (I’m going to blame the weather though)
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Lou-bags
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#77

I did the roasted pumpkin with chilli maple and feta yesterday. Delish. I added some dried cranberries and omitted the fresh chilli (to keep it a bit milder for the kids who refused to touch it anyway 🤷🏻‍♀️).

Was very yummy! And I have leftover for tonight - going to warm it with some gnocchi and wilted spinach.

https://pin.it/3qGNVnY
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caitiri
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#78

Lol my pav was a bit of a disaster. I think I needed to let the merengue cook for longer I did it right in her timings but it was more like softer pav
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blackcat20
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#79

I did her potato gratin, caramelised carrots and crispy sprouts with lunch, then her apple salad and greek salad with dinner. All hits.
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Hills Mum Bec
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#80

Pavlova tree ended up as Eton Mess. Had my rounds perfectly cooked and in a Tupperware container to transport to sisters house. They transported fine and then 2yo nephew knocked the Tupperware off the bench. Disaster! Still tasted good.

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MagdaRegis
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#81

caitiri wrote: Sat Dec 26, 2020 7:38 pm Lol my pav was a bit of a disaster. I think I needed to let the merengue cook for longer I did it right in her timings but it was more like softer pav
I adore RecipeTinEats, but her oven is way, way, way stronger than mine. I always have to crank it up an extra 20 or so degrees, or cook longer to get the same results.
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overlytired
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#82

caitiri wrote: Sat Dec 26, 2020 7:38 pm Lol my pav was a bit of a disaster. I think I needed to let the merengue cook for longer I did it right in her timings but it was more like softer pav
Could also be due to the humidity being higher.
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ali-song
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#83

My pav tree worked pretty well - definitely a bit lean-ey, but held up until serving time!

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TheGreenSheep
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#84

@ali-song that looks amazing!
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caitiri
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#85

That looks fantastic
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#86

Celebration punch was delicious, fantastic fruity non-alcoholic option for Christmas Day.
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Noodlez
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#87

I made her Mongolian lamb last night. I used lamb blackstrap and her velveting method. It really works! Every other time I tried a stir fry the meat was always really tough but this one was exactly like a really good chinese take away. I do think it could have done with a bit more chilli but I think that is just me.
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Ozgirl
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#88

caitiri wrote: Sat Dec 26, 2020 7:38 pm Lol my pav was a bit of a disaster. I think I needed to let the merengue cook for longer I did it right in her timings but it was more like softer pav
LOL,

My sister was stressing about boxing day pav on Christmas Eve.

So she made it. Left it to 'cool' in the oven.

Next morning she asked her husband where the pav was.

Panic ensued until she looked in the oven, she had placed oven trays in the oven during clean up. And squashed it...
First EPU Aug 2017 - 4th embie was my BFP
Stillbirth 40+3 on 30 October 2018

2019 IVF with Donor Sperm, 1 Fresh | 3 FET - all BFN
2020 3rd EPU, 1 fresh (BFN) | 4th EPU, 1 fresh, 3 FET all BFN

2021 - ???
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riotproof
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#89

Noodlez wrote: Mon Dec 28, 2020 12:20 pm I made her Mongolian lamb last night. I used lamb blackstrap and her velveting method. It really works! Every other time I tried a stir fry the meat was always really tough but this one was exactly like a really good chinese take away. I do think it could have done with a bit more chilli but I think that is just me.
Velveting makes such a huge huge difference! I do it all the time for stir fries now.
A thanks means a hug, I’m so sorry, I hear you, totally agree.. depending on the context.
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Sancti-claws
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#90

Did her https://www.recipetineats.com/roasted-p ... pine-nuts/ for extended family gathering yesterday - did toasted flaked almonds rather than pine nuts - absolute winner!!!
'The time has come,' the Walrus said, 'To talk of many things: Of shoes — and ships — and sealing-wax — Of cabbages — and kings — And why the sea is boiling hot — And whether pigs have wings.'
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Nickersnewt
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#91

I made the Mexican Corn Salad to go with dinner tonight. It was amazing and super easy too. I put the jalapeños separate for the grown ups. Definitely one to make again.

I’m making the super easy brownie tomorrow. It is so good and a family favorite.
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overlytired
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#92

I'm making her pulled pork again. Will probably use store-bought BBQ sauce though, because I'm lazy and I'd like to clear out some space in the fridge.
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riotproof
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#93

This is in the repeat file.https://www.recipetineats.com/crispy-ba ... ith-gravy/ It is simple, but you almost forget the whole high heat for chicken method. No garlic, not lemon just simple, I didn't have marjoram, no real difference IMO. I'd use mixed herbs in a pinch if you didn't have the individual ones. Dark soy in the gravy is very clever,
A thanks means a hug, I’m so sorry, I hear you, totally agree.. depending on the context.
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barrington
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#94

Massive Nagi fans in our house.

Recipes that are on very high rotation:
- oven baked pork chops
- beef stroganoff
- chicken chow mein
- chicken shawarma
- creamy chicken and bacon pasta

This week, I'm going to make:
chicken burger
mongolian lamb
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ali-song
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#95

This is our new favorite salmon recipe: https://www.recipetineats.com/poached-s ... ime-sauce/

Sometimes I’ll just make the sauce and pour on baked salmon (if we have a whole side of salmon rather than fillets).
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nasty_buddha
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#96

Christmas chicken was great - did that on boxing day and served with a salad - rocket, precooked beetroot, feta, walnuts, avo.

Made crumpets this morning
Great recipe. I bought crumpet rings in the november sales. Very easy. Next time I'll make them the day before and double the recipe so I can try to freeze some. Kids loved them.
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QuirkyMum
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#97

Nickersnewt wrote: Wed Dec 30, 2020 6:49 pm I made the Mexican Corn Salad to go with dinner tonight. It was amazing and super easy too. I put the jalapeños separate for the grown ups. Definitely one to make again.

I’m making the super easy brownie tomorrow. It is so good and a family favorite.
This warm salad is awesome!
To avoid making kids and adult versions, I add a pinch of dry chilli flakes while corn is still hot and mix,mix,mix... Adding even a couple of flakes to a hot dish will make it somewhat spicy (well, you can taste chilli).. Mixing in cheese will tone it down a bit and kids will eat it too.
I guess adding jalapeños is a bit different:)
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Hufflepuff
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#98

Did her Huli Huli Chicken on the BBQ this week and made the Rice Pilaff with Fruit & Nuts as a side dish. Both were kid & adult approved!
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riotproof
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#99

That huli huli chicken is so good.
A thanks means a hug, I’m so sorry, I hear you, totally agree.. depending on the context.
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Hills Mum Bec
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#100

riotproof wrote: Wed Jan 06, 2021 11:07 am That huli huli chicken is so good.
Is it really sweet?
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