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Freddie Slipper

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Coconut lemongrass braised beef.
Comforting like curry but with a light soupy sauce.

I made this on a 44 degree day in summer. A 6 hour slow roast wouldn’t have been my first choice nor my housemates, but when the beef is defrosted, you have no choice.

If the heat emanating from the pot didn’t make us sweat the chilli sure did. This would be perfect for winter as it will warm up your stomach and the entire house (oops).

I made this as a version of the curry posted by @thegoodbite so all credit goes to them! I made mine based on what I had available.

I try to eat less meat and when I do, cook it in a way that will leave me satisfied. This did that x 20.

I served this hot with some homemade roti that had been long forgotten in my freezer. Plus some crispy shallots for crunch and lots of chilli, coriander, spring onion and a lime wedge.

#freddiestips
- use whatever curry paste you have in your fridge - I used red curry paste however any variant will do
- buy fresh chilli - always
- add bone broth or use fresh stock to enhance the flavour (otherwise stock cubes are fine)
- cook this in a big pot in the oven or in a slow cooker, just be sure to check on it every few hours
- serve with freshly chilli, coriander, spring onion, crispy shallots and some roti by @freddiebakes

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4 months ago

SALMON TRAY BAKE
Think lemony potatoes with flakey salmon and fennel.
Splendid.

This would be a perfect dinner party dish with barely any washing up, eaten as is or served with rice and salad.

I wrote a rough recipe but never measure anything so adapt at your own will. Xxxx

Salmon tray bake
Ingredients:
4 potatoes washed thinly sliced (left skin on)
1 fennel sliced (save green for garnish)
1 and a quarter lemons (save rest for juicing)
300g Salmon fillet (adapt to number of people)
¼ cup olive oil (may need more if looks dry)
Salt
Pepper
½ a lemon - juiced
1 tablespoon white wine vinegar
50g butter
Water – as needed

Marinade:
1 tablespoon olive oil
3 sprigs chopped parsley
1 teaspoon Dijon mustard
¼ lemon – juiced
Salt
Pepper

To serve:
Lemon wedge
Greek yogurt
Salad – Cucumber and lettuce

METHOD:
Preheat the oven to 190C fan forced
Lay the potatoes covering the bottom of a glass or enamel baking dish (try avoid overlap)
Add a layer of sliced fennel ontop followed by the lemon slices
Pour over the juices (olive oil, lemon juice, white wine vinegar) White wine would also be nice here.
Season with salt and pepper
Put in a hot oven for 25-30 minutes – taking it out every 10 minutes to spoon the juices over the dish (basting). You may need to stir it slightly if the top layer is burning.
Add more oil or some water if it is drying out. The potatoes should be softening but not fully cooked.

While cooking make the marinade. Stir olive oil, Dijon mustard, chopped parsley, lemon juice and salt and pepper in a bowl.
Cover the salmon in the marinade and add it to the baking dish, nestling it slightly into the lemon/fennel layer. Add chunks of the butter into the dish.

Turn the oven up to 220C.
Return the dish to the oven with the salmon and bake for roughly 12 minutes (keep an eye on it so it doesn’t over cook)
Remove from oven - if the potatoes need longer remove the salmon and baste the juices over the dish once again. Return oven to 190C and cook until potatoes have softened.

Serve with Greek yogurt, lemon wedge and salad.

NOTE: the photos I layered the veggies in a different order but realise the potato would cook better at the bottom. by @freddiebakes

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9 months ago

The best cake that’s ever touched my lips.
Wonderfully gooey with a denser brownie-like base.
I enjoyed this hot out of the oven with cream and strawberries by a fire - frankly unbeatable.

The recipe is from @desertislanddishes so full credit is owed.
#freddiestips
- can use any chocolate but dark chocolate is best so it’s not too sweet, I used a combination of 85% dark chocolate with a 40% dark chocolate because I didn’t have any 75%
- make sure you save at least 1/3 if not half of the mixture to add after cooking the base as the more goeyness the better
- sprinkle some flaky salt ontop as it balances the richness and brings out the flavours
- be careful taking the cake out of the tin because its only just cooked so can easily break
- eat it warm out of the oven for maximum gooeyness
- serve with cream and strawberries or a cup of tea

Please please please make this u can’t recommend it enough!

#chocolatecake #chocolatefondant #rich #gooey by @freddiebakes

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a year ago

English muffins 🫣🤭😊
Fluffy and warm covered in melted butter, honey and sea salt.

These were very forgiving and a great entry point for making bread - I didn’t have any scales and ran out of flour but they some how worked out.

They need lots of time to rise but the dough is super quick to make and only take 10 minutes to cook.
I kept them rolled out in the fridge and just cooked a few each morning fresh.

The dough lasts about 3 days covered in the fridge but once you cook them they go pretty hard within a day.

Recipe is from Bigger Bolder Baking - “No-knead homemade English muffins”

#freddiestips
- make sure you don’t let the dried yeast and salt touch as this kills the yeast
- don’t over heat the milk - yeast needs warmth but too much heat kills it
- make them in advance to give them time to rise (rest overnight)
- makes roughly 6-8 muffins depending on the size
- don’t roll them too thin as they are nice when they’re fluffy and abit thicker
- if you don’t have cookie cutters I used a mug upside down to cut the circle shape
- make sure the glad wrap is tight so the edges don’t harden when they are rising
- cook them fresh so they are warm and avoid going stale
- sprinkle salt ontop to balance with the honey
- toast them to bring them back to life if they are stale
- would be amazing as a bacon and egg muffin or with honey and butter by @freddiebakes

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a year ago

I made a clafouti. Don’t ask me how to pronounce it.
It was warm and fluffy and light.

Like a spongy pancake filled with cherries and covered in cream - delightful and comforting without being rich.

This is a great low effort desert which can be prepped in 30 minutes.

Recipe is ‘Julia Childs Cherry Clafouti Recipe’ Juliachildrecipes.com
Here are my adjustments:
#freddiestips
- I used one less egg as don’t like it when it’s too rubbery
- if you don’t have almond extract you could top with toasted slivered almonds to add some crunch and nuttiness
- go nuts on the cherries as they bring a freshness and cut through the batter
- serve with pouring cream or whipped mascarpone

Made this for my mums birthday and she was thrilled ❤️😊😋 by @freddiebakes

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a year ago

Salted caramel peacan chocolate chip cookies

These were phenomenal - maybe the best I’ve ever had?
Katie liked them.

Cookie recipe from: https://bakewithzoha.com/salted-caramel-pecan-chocolate-chip-cookies/
- instead of using hard caramels and cream I made my own

Caramel recipe: recipe from: https://www.chopstickchronicles.com/miso-caramel/
- I didn’t use the miso however I might do that next time

#freddiestips
- add extra chocolate and pecans on top after you have rolled the dough out
- leave lots of space on the tray so they don’t all stick together like mine did
- add flakey sea salt ontop before cooking so it bakes in and then sprinkle more on once out of the oven
- cook them for a few minutes less for a softer cookie
- let them rest before lifting them up so they don’t break
- freeze some any extra cookie dough so you can bake them fresh later by @freddiebakes

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2 years ago

Eaton mess with miso caramel

The miso caramel was the highlight for sure. Similar to salted caramel but uses umami to cut through the sweetness. I added it to everything for about a week and it was bliss.

I used Chopstick Chronicles Miso Caramel recipe. It was super easy and a great way to make any dessert more exciting. I recommend eating it on icecream, in cookie dough, for caramelised bananas or just from the jar.
I served it with meringue, cream and berries and it was unreal.

Can’t recommend enough xx by @freddiebakes

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2 years ago

I made a pie. She was beautiful and golden and buttery.
She was a lot of work.

Rhubarb and apple pie - recipe below

Please appreciate the wine bottle rolling pin and the ordeal of taking it straight from the oven and onto a tram - had to wear oven mitts the entire ride and put my body on the line (would not recommend however it was worth it and the carriage smelt delightful).

Not my finest content however stirring and filming with one hand is very challenging

I used the inspired taste “easy flaky butter pie crust” recipe and it did not disappoint. All the adjectives in the title where accurate!

The filling was made up as follows:
Filling ingredients:
- 10 Granny Smith apples - peeled and chopped into wedges
- A bunch of rhubarb - chopped into long chunks (leaves and ends removed)
- Cinnamon stick
- 1/2 cup brown sugar
- 1/4 cup water
- 7 cloves - count these as need to remove them later
- 3 discs of ginger

Filling method:
- add all ingredients to a deep saucepan
- put it on a low heat with the lid on
- cook for 25 minutes checking/storing every 10 minutes
- stop when the apple is soft but still holds its form (the rhubarb will cook faster and will disperses through the apple mix)
- remove from heat and transfer it to a bowl in the fridge to cool
- remove cloves, the 3 ginger discs and the cinnamon stick once it’s cool.
- proceed to put it into the pie and bake

Baking:
- roll the pastry out and line the buttered dish with the base pastry
- add in the cold filling (no need to blind bake the base)
- cover with the top pastry and seal the pie (fold the overhanging bits of the base over the top pastry)
- poke holes in the pie pastry lid and add any cute designs with the raw pastry trimmings now.
- cook for 20 minutes at 205C then lower to 180C for another 30 minutes - this meant the filling was warm and the crust was golden!
- leave to cool slightly and serve warm with cream!

Note - this was a lot of work so do it over two days or just befriend someone who bakes xx by @freddiebakes

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2 years ago

My first cooking adventure in months.
Green orzo - zucchini, spinach, leek and dill with LOTS of feta. (Freddie’s recipe written at the bottom)

*please note the wall of spiders I encountered trying to get this picture*

This is my first time cooking with orzo and it did not disappoint. Its somewhere between pasta and rice for when you can’t decide and only needs one pan (less washing up).

This was so easy and can be adapted based on what you have in your fridge. I’d recommend sticking to this as a base and adding different veggies or cheeses accordingly;
1) sauté one brown onion
2) add in the veggies and season
3) add 1.5 cups of orzo and 4 cups of boiling stock
4) cover and simmer for 6 minutes ish
5) garnish with herbs, cheese and some oil

Freddie’s green orzo recipe:
Ingredients:
2 leeks (thinly sliced in rounds)
Olive oil
3 zucchini’s (grated)
Salt and pepper
Chili flakes
2 large cloves of garlic (diced)
1.5 cups Orzo
4 cups hot stock (any)
200g spinach
2 lemons (zest and juice)
Dill
Feta cheese or ricotta

1. Add olive oil to a deep pan on medium heat
2. Sauté the leeks in the olive oil till soft
3. Add the zucchini and season with salt, pepper and chilli flakes. Stir until the zucchini decreases in size and becomes more translucent.
5. Add the garlic and cook for a few minutes stirring regularly.
4. Add half the lemon zest and half the lemon juice.
5. Add the orzo and stir it through. Then pour in the hot stock and cover the pan with a lid.
6. Cook covered on medium heat for 4 minutes. Check the orzo and stir to unstick any orzo from the pan. Add more stock if it looks dry and cover again for another few minutes (until the orzo is soft but has a slight bite).
7. Stir in the dill and spinach and let it wilt.
8. Season as necessary and top with the rest of the lemon zest, lemon juice and feta cheese/ricotta.
9. Enjoy.

#freddiestips
- top with a grilled chicken thigh or seared salmon for extra protein (could also sprinkle nuts)
- recommend adding artichokes or green peas for extra flavour
- celery can be added with the leek
- storing through cream fresh is a nice way to make it more creamy
- add extra dill, chilli flakes and lemon to serve by @freddiebakes

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2 years ago

Since I am craving cooking but have no access to a kitchen I thought I’d go into the archives and post some things I forgot to share.

This is a seed praline. It’s amazing for decorating cakes or as a snack.

I learnt this from the ‘Cook and Baker’ book by Tass Tauroa and Cherie Bevan
1. Line a baking try with baking paper
2. Lay out an assortment of nuts and seeds (coconut is nice too) roughly evenly
3. Make a toffee
- Put 210g of castor sugar and 2 tablespoons of water in a saucepan over medium heat. Bring this to the boil without stirring, until the sugar dissolves.
3. Cook until the toffee is a golden colour.
4. Quickly pour it over the nuts to coat them
5. Leave it to set and return to crack it when it’s hard

Enjoy watching me awkwardly break the praline with one hand Xx by @freddiebakes

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2 years ago

Zucchini, leak and ricotta pie
I ate this hot with greek yogurt and rocket salad and it was brilliant.

Here’s the rough recipe I wrote:
1 Roast cauliflower - cut into florets, sprinkle salt (I used a rosemary and lemon salt rub), pepper, zaatar and olive oil. Roast in the oven on 180C till it’s abit burnt. Leave to cool.

Thinly slice 3 leeks and cook them on stove with olive oil (or feta oil). Add 3 sliced zucchini’s and cook till they are soft. Stir in chilli flakes, za’atar, lemon juice, lemon zest, dill and spinach. Add in some water if it looks abit dry and take off the heat.
Stir through 250g of ricotta.

Grease your pie/ceramic dish with melted butter. Get 6 sheets of filo pastry and lay them in the pan one by one, spreading melted butter between each. Leave any pastry edges hanging over the edge of the dish.

Add half the filling into the pie, then add a layer of half the roasted cauliflower, add the rest of the filling and the rest of the cauliflower. Sprinkle some dill, ricotta and chilli flakes on top and season.

Bake in the oven on 180C fan forced for about 15 minutes or until the pastry goes golden and crispy.

Serve with Greek yogurt, fresh rocket and lemon juice. by @freddiebakes

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3 years ago

Sticky bbq pork boa buns,
They were life changing.

These are prefect as entrees or to for dinner with an Asian salad.

They are super easy (especially if you buy the boa buns) but look impressive.

I used a recipe from https://www.kitchensanctuary.com/gua-bao/ - I’d recommend also adding star anise and cloves for extra flavour.

Here are some serving suggestions:
- spread lots of kewpie mayo and hoisin on both sides of the bun (this is essential)
- mix grated cabbage with aioli for an easy coleslaw to add to the buns
- drizzle some of the pork glaze on the bun too for extra flavour
- serve with cucumber, spring onion, fresh chili and seasame seeds
- serve with salad: cabbage, carrot, cucumber, with a lemon, rice wine vinegar and olive oil dressing. by @freddiebakes

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3 years ago