Recipes NOT to be repeated!!

Rummer

My mother once made salmon supreme for dinner it consisted of a tin of salmon, a can of condensed chicken soup and some over cooked rice. I still can't quite find the words to describe it :rotfl::rotfl::rotfl:Not something I would ever eat again!

npsmama

Just a word of warning: I made some shortbread as per the recipe on Channel 4's Aberdeen Come Dine With Me and it was the worst I have ever tasted! :mad:

I did think it was odd that they used margarine rather than butter but i thought i'd try it. unfortunately, it smelled horrible and tasted awful.

I'd made a double batch too to try and make the most of the oven space! :mad:

From now on i'm sticking to Jamie Oliver's recipe - i don't know why i tried something else as his truly is the best shortbread i've ever had.

thriftlady_2

I'm always trying new recipes against my better judgement too npsmama.

I've remembered the recipe for shortbread since childhood. It was one of the first things I learnt how to make.

Shortbread is 2-4-6

That's 2 oz sugar, 4 oz butter and 6 oz flour. Rub butter and flour together, add sugar and press into a tin. Bake -can't remember time and temp though:D

sandy2_2

This is the recipe I use...delish and easy. I think it's a WI one
225g (8oz) softened butter
115g (4oz) icing sugar
225g (8oz) plain flour (I've used self raising too)
115g (4oz) cornflour
caster sugar to dredge

Cream butter and sugar, then blend in flour and cornflour. Grease a swiss roll tin and press mixture in firmly. Bake at 150 degrees c (fan oven) for 40-50 mins until golden in colour. Leave to cool in the tray for 10 mins and dredge with caster sugar

thriftlady_2

sandy2 wrote: »

This is the recipe I use...delish and easy. I think it's a WI one
225g (8oz) softened butter
115g (4oz) icing sugar
225g (8oz) plain flour (I've used self raising too)
115g (4oz) cornflour
caster sugar to dredge

Cream butter and sugar, then blend in flour and cornflour. Grease a swiss roll tin and press mixture in firmly. Bake at 150 degrees c (fan oven) for 40-50 mins until golden in colour. Leave to cool in the tray for 10 mins and dredge with caster sugar

You can use ground rice or semolina in place of the cornflour too -these additions make the shortbread really 'short'. I see the proportions in this recipe are 2-4-6 as well - 4 sugar, 8 butter and 12 flour.

poohzee

Just wanted to say - that the guy from aberdeen on come dine with me that made the shortbread is my ex boss and what an utter idiot he is. Speaks rubbish all the time - so no surprises about the shortbread :rolleyes:

powershopper

I've used thriftlady's recipe for ever, but recently had to modify it (DD is wheat intolerant) so now use 4 oz rice flour + 2 oz cornflour instead of wheat flour. Trust me, it's EVEN MORE SCRUMMY!!!!!:T

npsmama

sandy2 wrote: »

This is the recipe I use...delish and easy. I think it's a WI one
225g (8oz) softened butter
115g (4oz) icing sugar
225g (8oz) plain flour (I've used self raising too)
115g (4oz) cornflour
caster sugar to dredge

Cream butter and sugar, then blend in flour and cornflour. Grease a swiss roll tin and press mixture in firmly. Bake at 150 degrees c (fan oven) for 40-50 mins until golden in colour. Leave to cool in the tray for 10 mins and dredge with caster sugar

yes, this is the one I use too.
I tried rice flour instead of cornflour - very yummy!

I'll try the cornflour and rice flour combo.

That guy on Come Dine With Me was just plain awful - seemed as bad as my old boss (poohzee, sounds like you deserve a medal)! The only reason i tried his recipe is that the other contestants said it was great. Don't know what planet they live on but the food must be bad there!!

MRSTITTLEMOUSE

poohzee wrote: »

Just wanted to say - that the guy from aberdeen on come dine with me that made the shortbread is my ex boss and what an utter idiot he is. Speaks rubbish all the time - so no surprises about the shortbread :rolleyes:

OMG how could you work with him,he got right up our noses just watching him.We thought he was a right prat.You deserve a medal.

purpleivy

thriftlady wrote: »

I'm always trying new recipes against my better judgement too npsmama.

I've remembered the recipe for shortbread since childhood. It was one of the first things I learnt how to make.

Shortbread is 2-4-6

That's 2 oz sugar, 4 oz butter and 6 oz flour. Rub butter and flour together, add sugar and press into a tin. Bake -can't remember time and temp though:D

This is the formula my mum taught me. I use double that amt in a rectangular tray and ALWAYS use butter! A slow baking time is best, about 150 I think for about an hour.