Mmmm made this with regular sausages as we don't have any smoked and added the apple at the end to try and save the texture of it as suggested by another reviewer. The sausage, once sliced, fried and added to the 'kettle' (pan with lid), tated devine. But sadly the apple didn't hold it shape as planned but then I don't think was a bad thing at all as it gave a sweetness to counteract the sour lemon throughout the dish. I also used cider vinegar as that what we had. Let's just say that when our veg box gave us another red cabbage this week, I've gone out and bought some sausage to make this again. Yum!
For the taste to effort ratio this recipe comes up trumps. I didn't use the lemon juice and didn't measure the ingredients just kinda did it by eye so I used less oil and salt than was needed. I also sprinkled the parmesan over before baking. Yum and so easy. Thank you
My ham hock was a raw smoked one which needed soaking overnight with regular changes of cold water. I then simmered it in fresh water for 1.5 hours to cook it. After this I used thisrecipe as a base as I didn't fancy a hock and beans/lentils dish but used potatoes, carrots and parsnips as that was what I had. I know that this review is not accurate for the base recipe but as the author hints at it's a great flexible starting point.
Made these with Stork baking margarine as that's what I had in when we needed a sugary treat. The recipe was simple and we made 16 biscuits even tho we halved it. I've given this four stars as I found I needed to add some more flour so that this could be rolled out (gently) and shaped with biscuit cutters. I found that at 170 degrees C on our fan oven on a silicon mat in the baking tray for 10 mins, these came out perfect and unbrowned as shortbread is supposed to be. As others have said, don't move this until they have cooled down a bit. The silicon sheet helped with this.
Made this exactly as the recipe said but as I have a fan oven turned the temp down by 10 degrees celcius as usual. I made half the recipe and still got 30 cookies using a teaspoon to measure the batter. I found that the cookies melted/flattened perfectly if just dropped from the spoon but needed to be flattened with a fork a little if the mixture had been into balls to make a more perfect shaped cookie. I found that the salt heightened the peanutty taste. I cooked mine for 11 mins and the cookies are both crisp on the edges and chewy on the centre. Yum and thank you!
I added garlic, chilli flakes and some ground almonds to give some pep and protein but I still found these were lacking flavour on their own once cooked. I brushed them with oil and grilled them warming them up in a dry frying pan the following day. For a taste/effort/cost ratio these were fab tho. Will use the resipe as a base for experimenting ie with different veg and cereal. I think poppy seeds would be fab in them.
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