Posts by: alc28

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Above are a couple of sites which both bobs baby and old thatch might find interesting, I remembered seeing something in a magazine called 'faux gras', it could be the way forward to being able to enjoy the flavour with out the cruelty, i have never tried foie gras as i have always thought it cruel but may be if i see this product then i may give it a whirl

As a rough rule of thumb 1 inch is equal to 2.5cm, 25cm is roughly equal to 10 inches.

250mm x 300mm (10mm=1cm, sorry for teaching you to suck eggs!) is a rectangular tin, which is 25cm x 30cm which is roughly equal to 10 inches x 12 inches.

Hope that helps a little

i have found a few sites which may help you,

This one has a 3 possible different ways

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This one is an American site but its easy enough to convert the measures

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And lastly this one is from a diabetic web site

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Fingers crossed that some where you maybe able to find a good recipe

there is a away you can freeze them for roast potatoes,

Place the potatoes in a pan of cold water, bring to the boil and simmer gently for 8-10 Min's until they are just tender around the edges.
Thoroughly drain the potatoes, then return them to the pan and shake to roughen up the edges (this will help them crisp up), heat the potatoes for 1 minute to dry them.
Once fully cooled place on a tray so they are not touching and freeze them, when frozen seal in a bag.
Cook the potatoes from frozen at 200c/gas 6 for 1hr 15 Min's turning occasionally in the hot oil.

Hope it hellps a little

I have tried to find that recipe but i have had no luck, there are a few recipes on the uktv food site for courgette fritters in which you grate the courgette though and also if you check out the baking competition there are a couple of cakes on there which contain courgette or zucchini as the Americans like to call it, it might make a quite interesting alternative to always having savory courgette,
Sorry i couldn't find that recipe but if you find a recipe for American sweetcorn fritters you could substitute the corn for courgette.

I agree with you lisa fish, mama1 you were slightly rude, but to save any more scuffles i did a simple serch on the internet for you (all i typed in was 'where to buy vine leaves in the uk' into the search engine) and this a link which i found for you, as you do live on main land uk they wil mail said items to you, even next day if you are desperate for them.
If you do have a waitrose near by to you they also sell them,
I hope this helps, all you have to do is click on the link below!
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Its a strange place to get it from but you can get maltose from chemists

For the lamb how about i nice spicey harrisa, in the yorkshire puds a bit a sausage and fried/chutney/caramelised onion with a bit of mustard is always nice

I'm wanting to get a book with paella recipes for my sister for christmas and was wondering if anyone could recomend one,

Cheers

there is a thread further dowwn this page about vine leaves with ideas of where you can get them

Totally agree, lemon juice has always done me fine when making jams and jellies, as you say for jellies crab apples are great as they don't take away the flavour of the other fruit to much.

I'm from yorkshie (same area as James Martin) and i to have never heard of a 'yorkshire fish cake', i think it may be a sub regional recipe, Yorkshire is quite a big county, as James Martin is a north yorkshire lad and Leeds is west yorkshire that may be the reason as to why he has never heard of it

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Above are a few sites which tell you how to season your wok, they are basically all the same, but you can do a bit of trial and error to find the best way for you. ,D,

I've just been serching high and low for the recipe which i had but can't find it, itsn't that always the way
From what i remember though the courgette was shredded and was in a batter along the lines of an american sweetcorn fritter, so i don't think it would matter not having the skin on each bit, but one thing i do remember doing was salting the grated courgette and leaving for 10 mins to get rid of some of the water, just like you would do with cucumber for a rita.
I will endevour to serch for the recipe and no dout drive hubby mad as i pull the study apart in the process ,D,

I think its one of the things us Brits do best is good ole stick to your ribs puddings, give me a good pud any day over some fancy little desert ,D,

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Found this one in the uk, i have purchased stuff from this site before any they are good, very quick to ship the items

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The above link does ship to the uk but isn't cheap,

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The above link doesn't do maple extract but does a variety of other maple products like sugar which could help to enhance to flavour and they also ship to the uk

I totally agree, beer is great! I prefer the British ales as i find the some of the continental beers to gassy for me and i get bloated very quick which means i can't try as many when i go out as i fill up rather quick.
I have managed to convert my hubby (not fully but almost there) to the joys of real ale, when i first met him he was a hardened larger drinker and would touch nothing else but now after much perseverance and trial and error i have managed to find several different types which he likes, i have also manage to get him to drink wine which i never thought was possible.
I do think beer needs a bit of a revival though maybe something along the lines of what cider manufactures did to make it 'cool' again, maybe if this happens the we will see more variety being stocked in bars and supermarkets

Courgette fritters are nice

How about bread and butter pudding with custard, chocolate sponge with chocolate custard (more school dinner but good all the same)

*or* for a cold treat jelly and ice-cream *or* baked alaska

I myself have never tried them but i found this recipe in one of my grans old hand written cook books if its any help:

Stuffed Heart Casserole

2 large **or** 4 small lambs hearts
4 oz fresh bread crumbs
1 medium onion finely chopped
3 tbsp melted butter
1/2 level tsp ground ginger
salt and pepper
2 tbsp seasoned flour
1 oz lard
1pt stock
12 small white onions
8 quartered carrots

Wash the hearts, make a slit in the top, remove any tubes/gristle and wash again.
Fill with the stuffing made from the bread crumbs, onion, butter, ginger and seasoning.
Tie the hearts firmly into their original shape with string.
Dredge with seasoned flour and brown quickly in the hot lard.
Place in a casserole dish with the stock and cover.
Cook in the centre of the oven at gas 4/180c for 2 1/2 hrs, basting and turning from time to time.
Add the carrots and whole onions for the last 45 Min's of cooking time.

As i said i have never tried this but it must have been good for my gran to write it down, let me know how you get on with it, i'm sure my gran would be happy to see one of her recipes being used all these years on ,D,

how about egg mayonnaise! i can't even remember the last time i saw that on a menu!
A melon cocktail with a marachino cherry for decoration ( i think thats a bit 70's though)
Or theres good old soup

to pickle samphire you will need:
900g/2lb of samphire
50g/2oz of cooking salt
1.2 litres/2 pints of distilled or dark malt vinegar

wash and dry the samphire, then place half in a bowl and cover with half the salt then place the rest in and cover with the remaining salt. cover and leave in a cool place for 24hrs.
drain the samphire in a colander and rinse well under cold water, drain and then dry thoroughly and pack in to warmed jars, bring the vinegar to the boil and pour over the samphire making sure its completely covered, cover and leave for at least a week befor using.

I think one of the reasons behind most produce being flown in is due to the fact as a nation we now want everything at all times of the year instead of being happy with what the seasons produce, there was once a time when having fresh strawberries in December was unheard of, but as air travel has developed the world has become smaller and more assessable.

Another thing i feel which has lead to things being flown in to this country is EU rulings of things having to be a certain shape and size, if you go to a FM you are pretty hard pushed to find all the onions the same size and perfectly round!

Maybe a (part) solution is if we all started to grown some of own own food, I'm not talking the proportions of Hugh Fearnly-Whittingstall but even a window box growing herbs and salad leaves is a start and that would help cut a few carbon foots prints surely?

oops forgot to add that red current vinegar is also great on salads and easy to make just substitute raspberry for red currents