Basic Recipes

Recipes > Basics

The Green Chronicle's basic recipes section provides the recipes and techniques that a cook needs to use in the kitchen to produce well prepared and delicious dishes. Recipes include those for the various types of pastry and stock and the techinques covered include the tricky process of cooking with sugar and how to cook rice. For reference we also have an extensive list of measures and conversions.:

GENERAL INFORMATION
Bain Marie - gentle cooking method.
Bouquet Garni - classic seasoning.
Cooking with Sugar - for general candy recipes.
How to boil rice - easy when you know how.
Measures - useful conversion information.

GENERAL RECIPES
Chicken Stock Recipe
Cornstarch Sauce Recipe
Croutons Recipe
Custard Recipe
Dumpling Mix Recipe
Fish Stock Recipe
Meat Stock Recipe
Pancakes Recipe
Pasta Recipe - MAY 2009
Traditional Gravy Recipe
Vanilla Sugar Recipe
Vegetable Stock Recipe
Water Icing - NOV 2009
White Sauce Recipe

PASTRY RECIPES
Biscuit Crumb Pastry Recipe
Biscuit Pie Crust Recipe
Choux Pastry Recipe
Cream Pastry Recipe
Flaky Pastry Recipe
Fleur Pastry Recipe - MAY 2007
Hot Water Crust Pastry Recipe
Pâté Sucre - JUL 2009
Potato Pastry Recipe
Puff Pastry Recipe
Rough Puff Pastry Recipe
Shortcrust Pastry Recipe
Suet Crust Pastry Recipe

If you have a question or comment relevant to this page, then please post it below.

Comment Script

Hello, I would very much like to make the smoked salmon timbales as shown in your January 2009 recipes menu but would like to know how many servings this recipe makes please? I have searched your website but cannot find this information anywhere.

#8 - David Dixon - 08/27/2011 - 03:56

it depends what type of biscuit you want to make but all biscuit recipes can be found at www.greenchronicle.com/cake_cookie_recipes.htm

#7 - john - 04/09/2011 - 05:47

if i want to find a basic biscuit recipe WHERE DO I GO...........

#6 - madhu - 12/07/2010 - 06:26

That would be pre-peeled.

#5 - mary - 08/18/2008 - 12:32

Re the marrow and tomato chutney: Are the amounts for the marrow and other ingredients meant to be PRE-peeled or already peeled?

#4 - Rita - 08/14/2008 - 09:21

hi - mixed spice is a british blend of sweet spices such as cinnamon, nutmeg and all spice - it is sold as mixed spice in most British shops. See http://en.wikipedia.org/wiki/Mixed_spice for more.

#3 - john - 03/19/2008 - 09:55

I am reading your recipe for Hot Cross Buns and you listed "mixed spice". What is that?

#2 - Chloris - 03/19/2008 - 09:00

I haven't tried this but basically it would depend on whether cashews can be ground down (in a processor)into a nut "flour" which will then blend into a workable paste. The other question is whether you would like the taste which may turn out stronger or weaker than expected. Another thing that occurs to me is that cashews may contain more oil than almonds which might make the paste less able to set. Why not try it with a small quantity? Let us know how you get on.

#1 - mary - 11/20/2007 - 02:43

for almond icing, I would like to use cashews in place of Almonds. Is this possible?

#0 - Lorraine - 11/20/2007 - 02:28


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