Posts by: Graca Queen

Thanks alc28 but in the end I just went with a strawberry sauce on the side and a few fresh strawberries as decoration.

I would like to do a fresh piece of corned beef in the slowcooker - any recommendations? Anyone ever had the corned beef sandwich on rye at Selfridges. To see those big slabs of juicy freshly cooked beef lying there and being sliced up - THAT is what I want! hee hee

I am sure it can be frozen until needed. Why make something just for the hang of it?

Can someone help me asap - like today! Cheesecake is something I should have attempted many years ago but as I was not into c/cake never bothered. Now I want to attempt one in my ?'s. I plan on making a s/cheesecake in a spring form tin. I know all the steps right up to the jellied topping which someone has suggested I do. Please talk me through this stage. E.G. do I semi set the jelly, do I put the strawberries on first and then the jelly glaze? Just an easy and quick way if possible please! I will thank you in advance.

It is a very basic square tea biscuit commonly known here in SA as Tennis Biscuits. Why, I do not know. It is used more often than not for fridge tart bases, crushed biscuit bases etc. rather than the more expensive digestive biscuits. It has a very very mild hint of coconut but not to the extent that it can be tasted in desserts. I'm sorry but that is all I can really tell you about it! The above recipe calls for them because of them being square and not round.

Oops! Just seen the date and methinks I am too late!
Try it anyways

Try this one! Always goes down well at my more special 'do's'

1 Cup (250ml) castor sugar
½ Cup (125ml) butter
1 Egg
1 Tub (250g) smooth cottage cheese or Mascarpone cheese
15 Maraschino cherries, drained
15 TENNIS BISCUITS
200G Chocolate

Method:

Cream the butter & sugar.
Add the egg and beat very well.
Add cottage cheese and stir until just mixed. (Chill if mixture is too runny.)
Arrange biscuits in three rows of five on a large sheet of foil.
Spoon the cottage cheese mixture onto the biscuits.
Place the cherries in a line down the centre spacing them evenly.
Raise the biscuits from the outside with the help of the foil and fold towards each other to form a triangle with the filling in the middle.
Wrap the cheesecake firmly in the foil and freeze.
Melt the chocolate and spread over the two upper sides of the cheesecake.
Wrap in foil again and store in the freezer until needed.
Cut into slices to serve.

I see names for the the Top 10 Contributors yet one never sees them on the forum anymore. Why is this? Sorry but I am scratching the barrel for something to write about. Does anyone remember victoria123? She has not written in a while. I always enjoyed her cooking input. I was off for a long time so maybe I missed something?

Hi Mrs Woof Woof, Yes all is well thank you. Just have not had the time lately to post. BTW what happened to victoria 123 - was that her name?

Hi all you posters, Have not been posting for a while so hope all my old fellow posters are doing well.
I have not the time to read through all 70 postings on slow cooking so hope this query has not been raised before. I have a Tedelex slow cooker with temps of low, high and auto. As I have not used it for some time and have misplaced the booklet, can someone tell me which is the hottest - Auto or Hot? I realize that the auto keeps a constant heat but is the heat hotter than the hot?

Have you considered a themed buffet -Italian works well. You could offer different salads done in advance, different pastas, and a few sauces such as seafood sauce, meat sauce, and a creme sauce also done in advance and reheated. Maybe a vegetarian lasagna which can also be cooked in advance and heated at the last minute. A basket full of different rolls as well as garlic breads. Pasta is cheap and goes a long way in filling a crowd.

Thanks Livewire, Not sure myself but I will pass these links on to my niece
who is actually the one looking for the recipe. I know I saw Nigella make it some time ago but cannot remember too much about it except she used frozen peas.

Looking for Nigella's Pea Soup she made using frozen peas (I think!?)
Can anyone help please?

Yes I have used them on the odd occassion but call me old fashion, I still prefer the good ol' metal trays/tins etc. I did grease mine only because I don't like to take chances.

www.thecookbookcritic.com I found it on this site if this was the one you were looking for.

T27, did you get to do your lamb shank dinner?

Does anyone have the toffee recipe or know of it which was on the Lyons syrup tin in the 70's?

LAMB & ROSEMARY BAKE


1.5 KG LAMB KNUCKLES/SLICED SHANK
2 SPRIGS FRESH ROSEMARY OR 5 ML DRIED
50G BUTTER OR MARG
50 ML OIL
2 ONIONS
250 ML CHICKEN STOCK OR WHITE WINE
500G TOMATOES – PEELED AND CHOPPED
1 KG BABY POTATOES – PEELED
SALT AND FRESHLY GROUND PEPPER
IN A LARGE BOWL SEASON THE LAMB WITH THE ROSEMARY, SALT AND PEPPER. LEAVE FOR 15 MINUTES
IN A LARGE FRYING PAN COOK THE ONIONS IN THE BUTTER AND OIL UNTIL SOFT.
INCREASE THE HEAT AND ADD THE LAMB AND BROWN WELL ON ALL SIDES
BRING THE STOCK OR WINE TO THE BOIL IN A SMALL SAUCEPAN AND ADD TO THE LAMB.
SIMMER FOR ? 20 MINUTES UNTIL MOST OF THE LIQUID HAS EVAPORATED.
ADD THE TOMATOES AND BRING BACK TO THE BOIL
TRANSFER TO AN OVENPROOF DISH AND BAKE @ 180? C FOR 1 HOUR, HAVING ADDED THE POTATOES AFTER 30 MINUTES.
SPRINKLE WITH CHOPPED PARSLEY BEFORE SERVING
N.B. MORE LIQUID IS NEEDED FOR THIS RECIPE – NOT ENOUGH GRAVY – INCREASE CHICKEN STOCK. SERVE WITH RICE

LAMBS SHANKS IN RED WINE
Serves 4


4 lamb shanks

3 tablespoons all-purpose flour

Salt and freshly ground pepper to taste

2 tablespoons butter

2 tablespoons vegetable oil

1 cup finely chopped carrot

1 cup red wine

1 tsp dried thyme, 1 bay leaf, 2 sprigs parsley

1 clove garlic – finely minced

1 tsp dried marjoram

1 onion chopped

1 stick celery, chopped

Preheat oven to 350 degs (180 C)

Rub the lamb shanks with flour seasoned with salt and pepper.

Heat the butter and oil in a pan. Brown the lamb on all sides then transfer to a casserole. TO the same pan add the onion and cook stirring, until wilted. Add the celery, carrot and garlic and cook briefly. Stir in the wine and pour the mixture over the lamb shanks. Add the remaining ingredients and salt and pepper to taste. Cover closely and bake for one and a half to two hours, or until the meat is fork tender. Serve with rice

If you google 'subway copycat recipes' you might just be lucky! Not sure if it is the mexican southwest sauce you are looking for.

no
single
save time
not fussy
open container and eat if cold dessert or heat in a few minutes for warm puddings
warm puddings
chocolate
normally at friends!

My favorite is stewed dried fruit, warm, served with a dollop of ice cream - very healthy! Otherwise Google 'dried fruit recipes' and you will be surprised just how many there are. [link]

SLOPPY JOES

1 lb. ground beef
1/2 onion, diced (I use 1 t. onion powder since we don't like onions.)
1/2 green pepper, diced
1 1/2 t. chili powder
1 1/2 T. brown sugar
1 t. garlic, minced
1 t. white vinegar
1 10-oz. can tomato sauce
Salt to taste

Brown & drain ground beef. Add pepper, onion, garlic and saute for approximately 5 minutes. Add other ingredients & simmer for 10-15 minutes. Serve inside hamburger buns with shredded chedddar cheese.

Lasagnes?
Sloppy Joes?

I should imagine it is according to your taste and heat preference in cuury powder.