What secret/special ingredient do you add to certain food/dishes?

fannyadams

when I was married to The Boil on Satan's Bottom (a very long long time ago) I managed to add cat hair to almost every meal - well it was TBOSB's cat!

Androcles

fannyadams wrote: »

when I was married to The Boil on Satan's Bottom (a very long long time ago) I managed to add cat hair to almost every meal - well it was TBOSB's cat!

Mee-Ouch! :eek: Did he need a cat-scan after this?:think:

Olliebeak

mogsmum wrote: »

......If anyone has any recipes for pressure cooking, perhaps we could start a new thread.

Have you ever seen this site, mogsmum?

http://missvickie.com/

It's a bit american and some of the pressure cookers aren't available over here, but the general stuff is VERY useful. Although some of the recipes need to be paid for, there's loads of free ones.

Olliebeak

fannyadams wrote: »

when I was married to The Boil on Satan's Bottom (a very long long time ago) I managed to add cat hair to almost every meal - well it was TBOSB's cat!

'The Boil on Satan's Bottom' - love it, love it, love it :rotfl: :rotfl: :rotfl: !

MRSTITTLEMOUSE

fannyadams wrote: »

when I was married to The Boil on Satan's Bottom (a very long long time ago) I managed to add cat hair to almost every meal - well it was TBOSB's cat!

Aww surely he could'nt of been that bad.Did make me giggle though.....

mgardner

fannyadams wrote: »

when I was married to The Boil on Satan's Bottom (a very long long time ago) I managed to add cat hair to almost every meal - well it was TBOSB's cat!

Love it Love it much more elegant than TOB That Old B

---

! that I use
Why did I never think of the Cat hairs LOL

MadMumof5_2

Hi Everyone
I always add a cupful of dried vegi mince (texture soya protein) to chillis, spag bols, shepherds pies etc. It's much cheaper than meat so it bulks it out and my confirmed carnivore OH can't tell the difference!;)

star2007

Here are my 'secret ingredients':

* A scoop of ground almonds to white sauce made with soya milk to make it rich and creamy tasting

* Nutritional yeast flakes (Engervita brand - from the Marigold bouillon people)... otherwise known as 'nooch'. Goes well sprinkled on nearly everything savory... risotto, tofu scramble, veg bolognese, HM soups etc.

* Instead of opening a bottle of wine to use a small amount in cooking, keep a bottle of white vermouth and marsala on hand as they keep for ages once open. Nigella's cookbooks are deluged in marsala, so if it's good enough for her....

* The golden trine of asian cooking - fresh garlic, ginger & red chilli

* Dark chocolate in chilli sin carnes

* A teaspoon of almond butter in home made fruit smoothies

* Marmite, blackstrap molasses, or balsamic vinegar in veggie stews

* Left over water (unsalted) drained from boiling potatoes... use to make HM bread, it makes the dough really compliant & the bread great tasting.

* My friend loves the Thai sweet chilli dipping sauce on cheese & crackers

* A spoonful of the wet coriander leaves you get in jars to chillis... takes it up to the next level of heaven!

* Fried fresh sage leaves on top of risotto... had this on holiday overlooking the Italian lakes & it was divine! :A

Skintmama

Some great new ideas to try from this thread as well as seeing some of my own favourites!

Other things I do:

Add a heaped tablespoon of ground almonds to shortcrust pastry for sweet dishes.......Mince Pies, Apple Pies etc. I also use them in HM muesli and in crumble mixes.

A teaspoon of White balsamic vinegar in white sauces as well as a little dijon mustard.

Rinse out the ketchup bottle into minced beef recipes.

Home made tarragon vinegar used to deglaze the pan from lamb chops or chicken breasts. Just the addition of cream them makes a delicious sauce.

Francesanne

Bettyboop wrote: »

What great tips so far. So far everything mentioned I never thought to try. Someone told me to baste pork chops in mustard and that tasted awful.

I use Worcester sauce and it's lovely.