What is your BEST EVER FAVOURTE recipe of all time? YOUR SIGNATURE DISH!!!

[pink x 2]

Hi girls,

I'm after some fantastic recipes as I am in the mood to cook up a storm!

So I'm starting this thread to get everyones most favourite recipe of all time.
Whether it be:

a main meal you'd serve for dinner to your family or a bit fancier to serve to dinner guests

a dessert

a cake/slice/biscuit

or a faboulously simple yet entertaining nibbly.


Just to start it, I have a very quick simple idea that seems to be a hit every time and many of my friends now also make it:

Chocolate dipped strawberries - wash strawberries, dip about 15 in white melted chocolate and 15 in dark chocolate. While chocolate is still soft on strawberries, pipe fine lines of the contrasting chocolate on strawberries (ie. pipe white chocolate lines over the dark chocolate covered strawberries and vice versa)
Place in fridge till chocolate is hard.
Serve on a tray and voila - all done!!!

I keep the green bits on the strawberries so you have something to hold onto when eating them. Any try and use the bigger size strawberries if you can get them.

I've served this up at a casual bbq and also a fancy dinner party and people love them sooo much.

So girls.....whats your SIGNATURE DISH?????


:chef::chef::chef::chef::chef::chef:

[lachys_mama]

I do a pretty mean carbonara for the family and for a bit more complex dish I do a mushroom risotto or for egg lovers I do a roasted pumpking and spinach fritatta with a side of balsamic salad..

for dessert I do continental passionfruit cheesecake with mango coulis

[pink x 2]

I do a pretty mean carbonara for the family and for a bit more complex dish I do a mushroom risotto or for egg lovers I do a roasted pumpking and spinach fritatta with a side of balsamic salad..

for dessert I do continental passionfruit cheesecake with mango coulis


They all sound soooo yummy!
We want the recipe please !!!!


C'mon girls share your recipes!!!!!:hugs:

[NonnyMouse]

My signature "main" dish is a spinach and pinenut quiche.

My special treat that I cook often for supper is little heart shaped pastry things with demerara sugar and cinnamon, or apple/cinnamon pastries.

[jag5000]

wasabi beef is what I often pull out when I'm looking for an 'need to impress' dish.

[MimiGrace]

wasabi beef is what I often pull out when I'm looking for an 'need to impress' dish.
can you please share the recipe? i have been looking out for a recipe using wasabi for ages, and i just can't find any i like online.


To the OP, i don't know if i have a signature dish yet. So i'll go with home-made pizza :thumbsup:
i'll post the recipe tomorrow :thumbsup:

[Chunkydunks]

I make a chicken stir fry that even the Filipino SMIL was impressed by. I put up a rough recipe cos I've always just thrown it together.

a knob of ginger
a clove of garlic
oil
500g chicken (preferably thigh cos its juicier)
a heap of veges (I usually use a bunch of baby bok choy, a carrot, a red capsicum, 100g snow peas, fresh baby corn and sometimes yellow capsicums)
about that of soy sauce
about 2 tablespoons of oyster sauce
a pack of thin hokkien noodles

fry the ginger and garlic in the oil until fragrant. Add the chicken and toss until browned. Add veges and cook for a minute then add the sauces (you can guess how much soy sauce you'll need at this stage but remember there will have to be enough sauce to cover the noodles too). Let this cook for a minute or two and then add the noodles (depending on the brand you use you may have to soak them first but I use brands that don't need it). Toss it all together and allow to cook until noodles are heated through.

On special occasions I can make whatever I put my mind to as long as I have a recipe.

[Bambibambino]

My current favourite main meal recipe is for portugese chicken - I'm sorry I don't know exact quantities I kind of make it up

Marinade
Smoked paprika (couple of tablespoons)
Olive oil (1/2 cup?)
2 Birdseye chillies chopped (or to taste)
Fresh oregeno chopped (2-3 handfuls)
Lime juice (approx equal amount to the oil)
Brown sugar (couple of tablespoons)

Basically you throw all the ingredients in a ceramic or glass bowl and butterfly a whole chicken and chuck it in to marinade. I leave it for ages, 24 hours is fine.

Then, fire up the BBQ and you get the most delicious caramely, limey spicey chicken ever. I usually serve with rice and salad :chef:

It's so simple but everyone raves about it! If you like you can use chicken peices and the oven instead of the BBQ.

[Nex]

Steamboat.

A wok full of tasty stock or soup base on a burner in the centre of the table
Platters of chopped veg, meats and noodles.
Lots of yummy condiments.

Everyone help themselves!

Great for dinner parties cause it means I'm not in the kitchen cooking!

[lachys_mama]

ok here goes...

mushroom risotto:

several different types of mushrooms
(I like to use swiss brown, button, shiitake, oyster, and straw) and I usually do about 500g...

1.5 cups of aborio rice
2L chicken or vege stock (heated)
1/2 onion diced
1-2 cloves fresh garlic diced or roughly chopped
1/2 cup white wine (optional)
100g chopped butter


sautee onion and garlic in the butter until onions are soft, add rice, cook until rice is slightly toasted and completely covered in butter, add mushrooms and stir through well...

using a ladle spoon in stock slowly (this is done one ladle at a time. you do not add more stock until the last ladle full is absorbed by the rice) continue doing this until the rice is tender and glossy, serve garnished with shaved parmesan and parsley...

passionfruit swirl continental cheesecake (http://www.taste.com.au/recipes/20674/chilled+passionfruit+cheesecake) << link from site here

Gelatine is the secret to making this easy and tangy no-cook fruit-filled cheesecake.


Ingredients (serves 12)



1 x 250g pkt Arnott's Butternut Snap Cookies
100g butter, melted
2 tbs hot water
1 tbs gelatine powder
9 passionfruit, halved
2 x 250g pkts cream cheese, at room temperature
250ml (1 cup) thickened cream
155g (3/4 cup) caster sugar


Method



Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper.
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Use a large spoon to spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Meanwhile, place the water in a heatproof bowl. Sprinkle with the gelatine. Place the bowl in a saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Stir until the gelatine dissolves. Set aside to cool slightly.
Place the passionfruit pulp in a fine sieve over a bowl. Use the back of a spoon to press the juice from the pulp into the bowl (you'll need 1/3 cup of passionfruit juice in step 5). Reserve the pulp and seeds.
Use an electric beater to beat the cream cheese, cream and sugar in a bowl until smooth. Beat in the passionfruit juice. Beat in the gelatine mixture. Pour into the prepared pan. Spoon the reserved pulp over the cheesecake mixture. Use a flat-bladed knife to swirl the pulp through the mixture. Tap the pan on the benchtop a few times to settle the mixture. Place in the fridge for 4 hours or overnight to set. Cut into squares to serve.


Notes & tips



To give your cheesecake a swirled effect, spoon passionfruit over the mixture, then use a flat-bladed knife to swirl it through the mixture.

MANGO COULIS 200g mango flesh
50-100g sugar (depending on sweetness of fruit)
50ml water
Zest of lemon and orange
Sprigs mint
1/2 tsp ground cardamom

Simmer ingredients for about 3-5 minutes. Blend coulis, strain and allow to cool.

[TeenyT]

My signature dish? Hmmmm. Stuffing chicken breasts! Cut a pocket in the side and stuff it with whatever takes my fancy at the time, drizzle some sauce (balsamic glaze is a favourite)over and serve on a big white plate.

My favourite fillings would be semi-dried tomatoes, basil and bocconcini or sun-dried toms, pancetta, basil and camembert or julienned carrot, zucchini, slivered almonds and sliced dried apricots.

[Leisa21]

I don't really know that I have a signature dish. I cook different things for different people. My dish depends on who's coming I suppose.

My SIL love my breaky and always want to come for breaky. I just do up like a mini buffet for everyone.

My sister is gluten intolerant so she loves my chicken vindaloo and gluten free picklets with berry compote.

My friends love my cheesecake and my guacamole.

So yeah, I don't really have one particular thing that I always do. My friends and family are all different and have different dietry needs like gluten free, vegan, vegos etc so I cook specifically for everyone who comes. If we're having a big party I make sure everyone has a little something that's their favourite.

[Looshkin]

I'd love to come to yours for breaky Leisa :bee:

I don't know what my signature savoury dish is?
:confused:
Chocolate deserts make go down well, I fall back on chocolate cheesecake..or chocolate mousse or chocolate fondant with vanilla bean ice cream a lot :goodvibes:
So maybe deserts are my thing..:D

For my informal dinner n' shenanigans parties, I am always making different things, l like to do a mexican fiesta, or a Spanish Tapas night or Moroccan or Indian or chinese feast.. so cuisine based feasts with drinks that match..

I recently did a creole new orleans style dinner party (I've never been and it was only as authentic as the recipes I found on google told me they were)
But we had oysters rockerfella, and gumbo and dirty rice and then bananas foster and pecan pie and drank hurricanes and sazeracs.
We listened to new orleans jazz and 80's goth music ala french quater.. It was so much fun.:D

[Eco Goddess]

My favourite thing I make (which unfortunately DP wont eat:no:) is

Salmon and Rice Loaf

* Boil 1 cup of white rice

* Combine a tin of pink salmon, 2 eggs, 1 cup grated cheese and some chives.

* Press rice into the bottom of a glass dish

* Spread salmon mixture over the top

* Sprinkle with grated cheese

* Mircowave for approx 12-15mins on High

YUM!!!:chef:

[eclipse]

My favourite thing to make is Triple Chocolate Cheesecake mmm its a bit messy to make but SO worth it:)


Triple Chocolate Cheesecake

Ingredients (serves 8)
• 200g plain chocolate biscuits
• 80g butter, melted
• 1/3 cup cold tap water
• 3 teaspoons gelatine
• 500g cream cheese, softened
• 1/2 cup icing sugar
• 1/2 cup milk
• 150g white chocolate, melted
• 150g dark chocolate, melted
• 1 1/2 cups thickened cream, whipped
• 100g milk chocolate, grated
• cocoa powder, to serve


Method


1. Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.
2. Place water into a heatproof microwave safe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.
3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.
4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.
5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture.
6. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.
7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

[Harlequin]

I guess it would be my Tuna Mornay.
I can't type out the recipe right now, I'm sitting on my bed in darkness and i'm too tired :D