Post your Recommended recipes


Premium Member
Apr 21, 2018
Hi everyone you can post your Recommended recipes here. (sampel)
Tollhouse cookies

115g cups of butter or margarine
50g granulated sugar
75g dark brown sugar
1 egg
1/2 TSP vanilla essence
125g flour
1/2 TSP Bicarbonate of soda
Pinch of salt
1 cup of chocolate chips
1/2 cups of walnuts chopped
Preheat oven to 160C/350F grease two baking sheets. With an electric mixer, cream together the butter or margarine and the sugar until the mixture is light and fluffy. In another bowl, mix the egg and vanilla essence, then gradually beat into the butter mixture. sift over the flour, Bicarbonate of soda and salt. stir to blend. Add the chocolate chips and walnuts and mix to combine throughly. Place heaped tespoonfulls of the dough 5cm/2in apart on the prepared baking sheets. Bake for 10-15 minutes until lightly coloured with a metal spatula, transfer to a wire rack to cool.

Logan moss

Active Member
Premium Member
Feb 7, 2022
Redditch Worcestershire West Midlands UK
Temperate (all seasons)
I know that this a old thread but I've just joined and found this.

I'm recommending

2lb of oranges
1 lb of lemons
6 lb white granulated sugar
2pts water

Half the oranges and lemons, squeeze out the juice, I always leave the pips in and can take them out when I use the marmalade.
Scrape to remove the pulp and this in a muslin bag and tie loosely. Slice the peel to the size that you want it.
Put the fruit, water and the bag into a large pan, bring to the boil then simmer for about 10 minutes or when the peel is soft.
Then add the sugar but you have to make sure that the peel is soft because when you add the sugar that firms it up again.make sure that the sugar has dissolved
Boil rapidly for 20 minutes stirring all the time.
Test it to see if it's reached setting point by putting a small amount on a cold plate, I usually put it in the freezer until cold. Take it out and run your finger through it, if it wrinkles up then it's ready, if not simmer the mixture for another 5 minutes until it's ready.
While doing that warm the jars up in the oven on the lowest setting for about 10 minutes.
When the marmalade is ready take it off the heat and let it cool for about 10 minutes and take the jars out of the oven to cool a bit. Stire it to distribute the peal and put into the jars a bit at a time filling them to the top then put the lids on and label if you want.
Can slice the oranges in a slicing machine then cut it up into quarters, that way won't have the bag with the pulp in, it will cook with the rest of the fruit.

JP 1983

Valued Member
Premium Member
Jun 30, 2021
Temperate (all seasons)
Chocolate-Orange Yoghurt Mousse


2 kg room-temperature Greek yoghurt
100g 95% cacao chocolate (chopped block or beads for melting - I smash a 95% cacao Lindt block with a pestle before unwrapping it) or your favourite chocolate.
Finely grated zest of 1 orange (or Sumo mandarin)
Optional sweetener to taste (raw sugar, honey, flower or fruit nectar etc; omit this step if you have used a milk chocolate or sweetened yoghurt)

1. Fill a 4L pot with enough water for a bain marie base (about 1.5 to 2 litres).
2. Place a large mixing bowl (preferably glass) on top of the bain marie pot. Ensure the base of the bowl does not touch the water.
3. Add the yoghurt to the bowl and slowly bring the water to a gentle boil. Heat yoghurt to a temperature high enough to melt the chocolate (40°C for milk, 50°C for dark) - toss a small piece of chocolate in until you see it starting to melt well.
4. Turn off heat but leave bowl over the bain-marie. Add the chocolate to the bowl and whisk in gently until it is all melted.
5. Add zest and optional sweetener and whisk in, ensuring to aerate the mixture well without being too harsh on it.
6. Either leave in mixing bowl or transfer to a deep container. Refrigerate for 6-8 hours before serving.

It may take a few attempts to get that light, airy mousse texture. You know you got it right if you see a liquid start to collect at the bottom of the glass bowl and the milk-chocolate solids float on top. This is the active probiotic bacterium in the yoghurt at work, sinking to the bottom of the bowl due to the aeration. You can drink this liquid as it is perfectly good for you.
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