the other week a new chef cooked a meal and baked single cream to make a lovely looking thick clotted cream BUT I have forgotten what the recipe was so cannot look it up hopefully someone out there might just remember for me !!!!!

fine really busy and don't really know why I visit anymore unless its facebook LOL !!!! sorry got me o and u muddled !

oh sorry Rustie its been a while since I was here) I hope everything else is okay !!!

bringing this to the top as I know a few people in france who might be interested how did the cream machine go I remebert buying one at the time but it did not have instructions (lovely bakelite model though )

is that sloe gin ?? if it is just put yuour sloes in a jar with about 2ozs of sugar and cover with gin if not and its sloe cordial let me know and I will post the recipe

how about using a fruit syrup ?? or cordial

or you could make a simple jelly /glaze with arrowroot

look on google for caterers or canapes and then at thier menus you should get some good ideas

if you are going to buy them do it from stores like aldis or lidls as they are much cheaper than the biggies

what about the indoor market????

just keep shaking the bottle until it has dissolved

I have soaked some cherries in ameretto so am going to give this a twirl thanks !!

fry finely chopped onion in butter add some chopped garlic, splash (big splash) of vermouth , tarragon and finally cream (s and p to taste) this is great with chicken , mussels or prawns serve with rice, pasta or new pots

you could use the coffee cups just fill them according to the size

have wieght watchers or one of the other slimming clubs got a site that might give you ideas I used to take a huge bowl of small chopped veggies (went to the harvester and loved thier salads so I do it every day!!) with chicken or fish its a lovely lunch also search here for picnic food might give you some ideas or how about just typing low fat recipes for ??? into google good luckj by the way and PLEASE try and not ber so unhappy about the bod ,,,, it takes all sorts to make the world and i bet yours is not that bad anyways

with icecream !! and yes some friuts do seem to go "stale " you can usually tell by the colour bright and fresh is best going dull drink it quick !!! course you can keep it in the freezer as well just did a blackberry and black grape jelly (follow any jelly recipe the jam type) drain it in the bag as norm and bottle its FABULOUS!!!!!!! I always mix and match cos it all depends what I can get for free and whats cheap !!!

the booze is easy just add any fruits and sugar to your favourite booze and shake !!! there are some good threads on vodka drinks here (thoroughly recomend choc vodka !!!) if you are worried that it might not turn out just make it in small bottles to start with after the booze has taken on the colour of the fruit taste to see if it needs some more sugar, as for the other recipes I cannot print them as they are from a book but try and do a google search

I have done blackberry pies, jelly(the jam kind) , icecream and whisky so far !!!! am on another picking session tomorrow for blackberry vodka and hopefully blackberry and apple cheese and the next lot for my balckberry and sloe gin jelly (for christmas) and of course a few have gone in the rumptoff and my mouth !!!!

any body know where I can pick up a small hand held churros maker thanks !!

how about a lentil or nut roast for the veggie and how about a fresh fruit salad made with fruit juice and a splash of liquer for the pud (calories maybe but you'd feel healthy !!

have you tried vinegar or bicarb of soda ( must admit I could not live without my steam cleaner as well !!

once again I just have the cheapy versions a biffinette and a tefal we use them a lot here and they are great for visitors because nothing is cooked until everyone arrives you can also do sweets on them lidl or aldis do a special sometimes so check thier websites if you every get to go to france they are in all the supermarkets I raised part of my work top about brick height with another worktop and the space underneath between holds my raclettes and grill plates

I have only got cheapies and they worklk just fine

could you substitute citric acid but both should be readilyavailabble in the chemists

one of the few things that I miss tesco tiger bread (firsi thing that I get when we come back

how about a fruit cobbler and custard??

also do a google search for elderflowers or berries there are sites dedicated to them I am off tomorrow for what I think will be my last pick of the season along the river as they seem to be going over but up in the woods they are still nice and white

well if you get an answer to that one I will be suprised, I have been whinging about this for years !! esp if you are printing out the recipe (what a waste of ink

also try a search for catering company menus you should be able to get some brilliant ideas (also on the presentation)

try a google search and you will come up with loads of websites that cater for people with these specific requirements also have a look in your library fpr diabetic (etc) cookery books good luck with your courses

posted earlier but appears tp have vanished !!! try Lotte Duncans site

have had a look for you but sorry no luck , however have a bash on Lotte Duncans website she is a huge collector of old recipes etc and might have just this one

when I was a veggie the few things that I missed
a bacon sarnie
pork pie with brown sauce
and a hot dog
all of which is really wierd as apart from the bacon buttie I don't eat the other stuff !!!I think its the smell of the hot dog and onions as you pass a vendor that I liked
I also did not eat the meat substitutes but did used to make lentil burgers and lentil roasts

as gayle said just make a dent in the centre of your cake that should solve the problem or turn it upside down to decorate and if it goes the other way and you have a dip in the centre fill it full of fruit and cream (the cheats guide to cakes!!)

have you asked on the inebg forum ??

what series????

my interpretation of the "naked " was that the recipes had been stripped down to make them easier to understand and cook and "plain" would not have done the recipes justice, a lot of people took to cooking because of the likes of him and with cookery being very low on the agenda in schools and some homes we need people with passion to enthuse the young to turn off the comp or tv and cook . Most french people that I know will not buy battery farmed goods as taste is paramount I hardly ever see battery chickens here for example and yet they are everywhere in england

\I also put salad leaves in my window boxes (the cut and come again ones) basils ( quite a few varieties) coriander but thats because they are my fav herbs.

you should be able to get duck or goose fat in any good supermarket or goods butchers (my local one sells it) maybe you also have a deli close??) if you know of anyone going to france get them to pick you some up there also some duck confit (eat the duck and keep the fat) likewise if you see confit here

have you tried asking your fishmonger or are local fishermen?? you could also try looking for your own if you are in the right area try its not easy being green website and looking in the foraging section

and its only 35 minutes to the train to get back to France !!!! mines there as well if you want it

experiment with bunches of flowers or pot plants in your preferred coulours much cheaper than paint could you also lighten your cram paint with a bit of white??

any chance of a screen or curtaining maybe an open bookcase or shelving unit perhpas blinds that are attached to the ceiling so that you can have them up for extra space but close them for privacy

how about tilting your slats so that its difficult to see in but you still get light (does involve running outside and peering in for best effect ) its what I do and I still get the light

blown meat is my pet hate in supermarkets I always coolar someone and if they go duhhh I just rip the cover off and get them to smell it !!!! this happened last time I was in England with some mussels I thought they looked really slimey and frothy I queried at the fish counter and the young girl asked the girl on the meat counter , they both went duhhhhh so I just pierced the lid the smell was disgusting .

god I really feel for those people who have to peel the blessed things oh and the ones who crack the nuts for chocolate brazils

oh what wouldn't I give for a walk in kitchen cupboard and one of those huge american fridges (mind you it woud be bigger than my kitchen!!!)

wow the first nice things said I still have not seen any of the programmes so will have to wiat until next week have thought though that if the presenters look on here they must be feeling a bit depressed I mean Jenni is a HUGE act to follow

teeheehee any supermarket or butchers here am just trying to summon up the courage to buy one and cook it (had the heart it was a lot like steak) tripe is really big here as well AND I can get real coqs for my coq au vin and not have to make do with chicken

also look for clay oven recipes I have 2 books and use them in my slow cooker as well

i love the markets but yes they can be intimidating ESPECIALLY when they all speak a foreign language but I love the chat (well hand signals, pointing and grimacing) I nearly always get a little extra chucked in as well so thats a bonus

I miss my milkman I stuck with him because when we were snowed in he sttill came around bringing foodstuffs as well he had a sleigh so Kim if you read this I miss you !!!

whoops can spell previous honest

my previos post has gone into the ether lets try again I buy giant jars of baby pickled onions from our farmshop drain and rinse they work okay for me

I tend to use the mint in jelly as well like rosti says you have to experiment or ask at your indian for thier recipe!

I find that sometimes you get the spuds raw in the middle and dissolving at the sametime ??? If that is the case I par boil them in thier skins and drain put them in a dish and use as you need (tip from an irish lady I met on holiday in France) the pots will last about 4 days and are brilliant for anything so if you want you can peel dice and pop them in your stew microwave carry on boiling for mash (better mash as well as the pot doesnt get so wet

also nice with some garlic (I like loads but?? you can just put a hint) or a mashed avacado but that has to be eaten in a day or two

what did you go with ????? I am afraid that your posting made me hungry and we had lamb shanks with the garlic mash butter beans carrots in orange juice and cumin and cabbage with loads of gravy

just google no knead bread they use this recipe a lot in france for some reason

thinly sliced beef parcels i suppose may be one way to describe them

fuss pot we can only give recipes if they are our own ( ) havew you searched in the recipe selection or googled for one ( you'd think that I had shares in google the amount of times i say that

cumin roasted carrot and onion bacon buttered cabbage with garlic mash ( I know you said no mash but I love the mash with lamb shanks

do a google search and the recipe will come up good luck

sorry snowlight your reply much more prof. than mine ! did not see that there were 2 queries

does Paul Hollywood do bread making courses also just did a google search for yo9u and loads came up (sorry cannot vouch for any of them

lamana try finding out on jennis own blogsite jenibarnett.com

my mum used to buy sponge flour for her cakes (do they still sell it?) here I would love to say that they where light and fluffy but my mum was a useless cook and they always came out like housebricks

agree with rosti on this one I have no compunctions (now) about eating it as long as the birds arent force fed

perhaps to much water

I just did a google search for you and there is a load of info on them

yes I have baked it, have you tried making it yourself?? its really easy honest

also try adding some roasted peppers or toms for a change

theres a coincidence I havent been here for ages and just thought that I would pop in !!!



2 1/2lb of hips (those fat juicy ones are brilliant and I managed to forage a load this year)
3 pints boiling water
1 1/4 to 1 1/2 1lb sugar
pick of the end bit wash and put through a mincer into a saucepan and pour on 3 pints boiling water
bring to boil again and then leave it for aboutr 1/2 hour
strain well I leave it in the drip bag for a few hours to make sure I get it all
measure the juice and boil down to 1 1/2 pints add the sugar and boil rapidly for 3 minutes bottle when cold into sterilised jars
I also sometimes add lemon juice or ginger

try the cheftochef site they had quite a few recipes for it just google recipe for cough candy (hope this helps)

I always put a used tea bag in the bottom of mine (a little added bonus for the seedlings)

well apparently they taste a bit like chocolate,coffee and hazelnuts!! and as in the recipes they are added ground I suppose you could try substituting hazelnuts and maybe a little coffee and cocoa to get the taste and texture I did notice a beware sign on trying other acacia seeds as some of them are not edible. If you do a google search for recipes for wattle seed you get loads (if you make the shortbread can you send me one )

well andy how many browny points did you get????/

thanks Polly I think someone said that the marks and sparks one was good so will get those 2

I cook mine for a few mins in vegetable stock for extra flavour my neighbour wraps ham around his

got it !! hope its the right one
500g puff pastry
1 egg beaten
300g cake crumbs madeira sponge or sponge fingers
125 mixed dried fruit
2 tsp mixed spice
preheat oven to gas 5
roll out puff pastry line a tin with half so it comes up the sides and use the rest as the lid
in a bowl mix cake fruit and spice stir in about 150 ml hot water to make a paste
spread over pastry
put on lid and glaze prick holes and bake for 30 mins dredge with castor sugar and eat!!

i love madhurs curry bible thanks to her I can have a really decent kuku paka in france!!

did you put sugar into the coffee I do not take it so mine always sinks

have any programmes or mags done a taste comparison on puds and cakes yet??? I need to buy these to put in a hamper for some french friends and of course want to get the tastiest (I know I should have made my own but because we don't eat them I did not give them a thought done all my own pickles etc though

if you still wanted to use chillis you could go for fresh or ready ground if you do not want to use chillis substitute for paprika

I dont know about lentils but here in france they dry all their own beans they jsut haul them up into wigwam shapes and let the sun dry them. At the local markets all the little stall holders sell them would have tried it myself but when I came back off holiday my beans had been wiped out by rabbits maybe next year

if anyone lives near folkestone etc nip over to france theres loads !! they might even send them try Leroy Merlin, mr bricolage, point p

have you looked on the expatica site for Italy?? there may also be a few more like living italy etc

what is it a cake,biccie,sweets??? or perhaps some of the ingredients if you know

nouska I would have said that it was horlicks I have used it in bread before now

do a search for slow cooker and clay pot cooking recipes there are millions (okay thousands) of recipes to choose from I even do asort of roast in mine I arrange the veg on the bottom and stick the meat on the top and let it cook (lovely ) pork and green lentils yum !! winterrs coming up so time for all those comfort recipes

quince jam, jelly cheese conserve and marmaladw and having just done a goodgle search found a lovely recipe for lamb and poached quince (ermm could I have a few of yours pLeASE!!! (epicurious was the site)

i know what you mean I usually forage for my mushrooms down the farm shop !!!!!!!!! much better for my health

0h snowlight you have just described a typical day in ones hestablishment !!!!! here the servant does all the cooking and cleaning and menu writing and shopping it would be absolute bliss if only I wasn't that servant!!! mind you my dishwasher is really tasty !!!!

have a look in the recipe section (even easier if you know who the chef is) just click on recipes

so glad you are okay !!!!!!

no answer is she still here???? mind you it is a good warning for people if you don't know what it is put it in your pocket not your mouth !!! especially at the mo when a lot of us are out foraging

mmm just did a google search and it does look nice!!! I have got some duck confit so I am going to give it a whirl thanks !!!!!!

just made some frozen yog with the cherries from aldis, dead simple just whizz up (while still frozen) with some yog !!!

do a google search I did one and got loads

did a google search I would advise you to check up if this is the one as the one I saw the leaves contained poisons!!!! erhhh you still there?????

or shuzz them while they are still frozen slacken with booze or fruit juice if you need to and you have an instant sorbet!!

Pauline if you type diabetic into the search bar and pick message boards you will see this has come up a lot good luck!!

mine is indulgent and fattening but (well I think lovely)
fry some bacon lardons in butter until nice and crispy and set them aside for later
fry your sliced leeks and garlic in the butter (scraping any goodies at the bottom up (from the bacon) add more butter if you need it !!! top up with a veggie or chicken stock with thyme or bay leaf simmer until cooked whizz through (like mine with chunky bits) serve with bacon lardons ands loads of black pepper

I am making a batch of herb jellies tomorrow and using up all of mine if thats any help??

THAT IS WHY I SAID THAT I ALWAYS PREFER THE TINS IN THESE CASES

damson pickle, jelly,jam and cheese are all good recipes but |i cannot print them here because of copyright so try googling

its a type of italian cheese perhaps if you had a deli ???

art sorry to keep on about this one but soya and cannellinni beans also have to have the hard boil to help elimimate the toxins and if cooking pulses in a slow cooker be on the safe side and give them a hard boil as well.

you could bottle or dry them or make your own tom sauce,pickle or chutney and if you dry them you could make your own pestos

art thats what i actually said I use tinned kidney so that i know they are safe BUT the incidence of poisoning can also come fron cannellini and soya bean THAT is why I always use tins in these cases as well

I often use these beans in cooking and salads I always use tinned kidney , and cannellini anyway so that I am sure that they have been boiled long enough

I have got a wooden butter churn got it in an auction in wales , have you tried ebay??

try tossing them in a little flour ( I think thasts the way to stop this)

no you can get it quite easily and whats a bulls lug???? any good with garlic

just tried a goole search for you whoops!! think the spelling may be askey any more info

any good butcher should be able to provide you with them just ask him Or her i

thanks a lot its been ages since i heard from you hope things are okay

i would be grateful if anyone who knew here would give her a nudge I have had an email begging letter and they got my address from another site I used to use. I know that rustie uses it as well and i have forgotten my password for it PLEASE be aware that this could happen to you and take care

I keep my coriander cropped I find it gets way to leggy and if you are having probs with your basil minette it is not so fragile as the broader leaf one

just done pumkin pickle and(martin blunos0 and elderberry ketchup have started a walnut ketchup recipe as well

the book is one of a series , cordon bleu preserving published bybpc publishing pobox . mine was published in 1971 and was a charity shop treasure !!

have a look on lottes site you could post and ask her

our butchers in kent sell it but if you know someone who goers to france get them to get you a load also if yousee a tin of duck or goose confit you can use that

theres also pickled pear, pear jam , bottled pear , pear wine , pear in booze,(which I suppose could be called pickled pear )pear marmalade ?? well its in my book and finally pear chutneybut the recipe is in a book so I cannot print it could you do a google search?? love the pear crisps idea!! we do it with beetroot and parsnips as well did try bananas but they went icky

many thanks I will definately try it out , I did get a creammaker from ebay but lost the instructions!!!!!I must admit I do miss cream its one of the few things that i buy when i go back to england

er and don.t forget the beer!!!!!! I cannot think of one reason why my waistline has grown

does it have to be his one because if you type in tzatsiki you will get loads of recipes

wheres ed when you need him!!!! I suppose if you want it thick AND yellow you could use both!!!

I dried a load in my car when it was summer (remember that long back ) and they dried a treat on the rack at the back, was going to try and blush them but the weather has been rubbish I also use the car to rise my bread dough (it smells a treat after!!!

I also lived and died on pate, soft cheeses and peanuts when I was preggers I also only had unpastuerised milk (straight from the farm in a jug ) but when my daughter was pregnant she could eat none of these,

congrats and you will have a great time in cardiff (i still miss it) but am in foodie paradise here on the borders of belgium and france

i have been given another 2 cockerels the oh is plucking as I type!!!!! I want to do something other than coq au vin this time especially as the doners are coming to supper sat. night any ideas?/

jozzers have you got an auchan or carrefour they do supply 5 spicepowder

i did a google seasrch and it seems to be white turmeric so i wonder if you could just use normal turmeric???

kamila I wouild love the quantities please BUT I can only get longlife milk here would it still work???

hear hear! I on the other hand have one growing in my garden the rabbits copped for the rest they also wiped out my basil and coriander crop this week so am going to try for a late crop (hope it works) ...

lucky you that is one thing that I would love a surplus of try fig pickles, preserves,figs in alcohol, fig icecream or just send them to me !!!!!

I would love to know as well , I have seen it advertised on the tv but don't know anyone whos got one it does seem perfect for small kitchen

i am thinking of opening a brit food shop for my neighbours!!!!! I have to bring loads of ginger beer ,cheddar,bacon, brown sauce, tea bags, sliced white (thick for toast)and parsnips and now my belgium neighbours have tasted ginger beer and elderflower cordial my shopping list has got longer customs give me some queer looks when I am armed with that lot!!

I suppose any dry biscuit would work I have used choccie ones and speceloos I also had to come up with a ginger one for my sister !!!! wierd woman!! on the other hand you could bribe visitors !!!!! mine are not allowed to visit unless they bring a good strong cheddar and a sliced tiger bread

gives me a headache!!! and must agree with you the smell of pot noodles etc makes me ill!!!!! still cannot understand the concept when noodles only take minutes to make anyway still each to his own

type in a google search I have just dried a load some with different herbs and salts and some with garlic

I used to buy apricot kernels to put in my seed mix but last time I went to julian graves they had a toxic warning on them cannot remember what it was about |I know it should not bother you with the jam because I was told that I could safely have 5 a day but I just wondered if anyone else had heard of this ( I used to nibble them all the time!!!)

try making your own loads of sites out there with the "recipe" but try this months newsletter at www.bbq-book.com

sorry paul will try to look for you and give you a link

do a google search for veggie sites and there are loads of books out there try your library and if he is into spicy food dont forget that there are loads of recipes there as well because a lot of indian etc cuisine is veggie

I freeze mine in small plastic bottles so do not have the problem with mould and tesco sell the elderflower cordial so i suspect all the other supermarkets do as well

if you cannot find it on the site then we are not allowed to give it out , try the library for there books and have you searched the site for the recipe? good luck

just did a google search for recipes for children to cook and loads of sites came up

its a plantain so you should be able to follow any of those recipes

forgot there are some great elderberry sites out there with some lovely recipes if you cannot find them on google let me know cos I have the address for 3 of them

yes I do have recipes but cannot post google for rasberry cordial recipe and how about just squishing strawberries into your elderflower cordial after you have diluted also good is ginger, lemon , lime and pineapple

I have a few but they are from books so try googling for recipes I just did and loads came up (enjoy its lovely!! oh and great on the barbie)

as long as your stuff has really cooled downyou should be okay good luck !!

I live about 3/4 of an hour away from the belgium border and have to pass 2 yes 2!!! hand made chocolate shops before I get to the town which just seems to be full of them i've put on 2 inches around the hips just looking in the windows!!!!!!!!

i am the same but
cold
healthy (well i count the strawberries on my patisserie as healthy
patisserie or chocolate puds
its naughty!!!
very occasionally (any more and it would not be forbidden fruits

would a vegetable based gelatine be halal ??

mathew drennan just looked it up for you AND its on video so it will be even easier to make

type in buffets and or buffet menus intro your search bar and companies will be displayed with lovely menus (see they do all the work and you get all the praise ") good luck with the wedding

no Gayle it was a flour water thing that the MALE chef made (I loved) and used to serve the wands in a big vase unfortunately have not done it for about a year and forgot what they are called

found an answer from the trade secrets series
squeeze half a lemon over the curry then place the half of lemon in the curry and stir for a few minutes the chilli taste should dissapear. Off to fix my relish

can anyone remember the name or the chef for a savoury pastry that you baked in crumpled sheets and used to dip into hummous etc thanks I left my folder in england and I am serving 19 and thought it would look good instead of flowers!

can anyone remember the name or the chef for a savoury pastry that you baked in crumpled sheets and used to dip into hummous etc thanks I left my folder in england and I am serving 19 and thought it would look good instead of flowers!

lakeland plastics sell them they are not edible but you can substitute by using lentils or rice etc

try coconut milk my problemis that I made a relish today and added to much chilli have tried grated apples but it can still strip wallpaper

made another batch today but used oranges instead of the lemons I must admit though that all the french walkers who pass us picking think that we are nuts!!!! especially when i told them it was to make cordial and wine a few are coming for tasters at the weekend that should make them change their mind

as long as they are not main roads I suppose you would be okay (fumes and things) have you tried your local park or in neighbours gardens they are flighty little numbers and pop up everywhere

buy a few extra packets , its great for cleaning your appliances if you suffer from limescale AND definately nowwhere near as yukky as some of the stuff on sale out there ,

try adding lemon grass or a good slice of ginger , to ring the changes , it was funny coming back from france and seeing this programme because I had just made a huge batch with my french neighbours who thought that i was nuts last year for drinking flower water (until they tried it!!!) I had to take cart loads of it (and ginger beer) back until last week when we picked our first batch and made it dont forget to leave some blooms for the elderberry wine though

there are some quite good threads on flavoured vodka etc from smartie to sloe!!! my fav was lemon also loved the chocolate and the ginger oh and I loved the caramel and the cherry and of course the blackberry

I don't know if you are supposed to but I soaked mine (and kept changing the water) because of the salty problem still made excellent bacon my french neighbours also make it now as well

I have always used marble washstands in my kitchen it even passed a health and safety test, I steam clean mine but diluted vinegar should suffice and then a good scrub with soap and water, I have a lovely marble worktop in france and all it is are garden tables bought for £10 each and the marble tops removed and used on my workbenches

mosey its used a lot in bbq sauce recipes and igf you tyoe in recipes for liquid smoke into your search bar loads of sites come up (I used msn) good luck

Mallino try your library they should be able to order the book for you to browse through

try www.allergymatters.com or allergy-treatment.com there have been a few posts about allergies so a search might help good luck

if you are worried try www.oliveoilsource.com but I have been using olive oil for years and the only thing that I can think of is that its not worth using your best virgin oil ( its a waste)

I would love a board with my favourite knife in a concealed compartment (hint) I do not know how often I would use the grater facility a personal preference for the square ones as they have more grating planes, maybe a mandolin?? have you got a local eatery that you frequent or a catering college where those "what know "can use it perhaps you've already done this so sorry whatever good luck with your design and e mail uk food perhaps they could do a section on new designs for the kitchen

I agree although look in your local charity bookshops and e bay also try leiths cookery bible but its my larousse thats my favourite

telman click on recipes in the red block to the left and then write pies in main ingredient good luck with the cooking let us know how you got on lesley

hattie I typed in gall stone diet into my search bar and loads popped up a lot of which seemed to be detox etc. hope this helps ps look for the sites with message boards they are a great source of support and info from people with a similar problem good luck !

Telman if you look in the recipe selection you will find loads of pie recipes everyone has their favourite. try shortcrust for the base (I often use no base at all ) and any pastry for the tops (you can cheat and use ready made flaky etc) how about mince beef and onion you could make a batch up have some with veggies and gravy some as shepherds pie and some as pies, same with braised beef, also cheese and potato and corned beef and potoato hope that helps (don't forget to be more adventuress than me though !! )

hi Mary nice to hear that you are okay although I must admit dead jealous that you are getting another helping of Ross !!! you lucky good luck

hi i just typed in dairy free recipes into my search bar and l;oads of sites came up including lots of allergy ones. hope this helps!! girl !!

becky she has not posted since december she may be off on a long jaunt

try www.askmario.co.uk they may be able to help

my daughters other half has it fried with his breakfast but I have only ever had it in sarnies

if you have not got any delis near you try an internet search , lots of sites do delivery and by the way welcome to the boards!!

just did a little search for you try www.savoirdesigns.com its eric lanlards site and he has a contact me section , if anyone can give you a tip he should be able to !!!

have you tried to run a cycle with soda crystals and or vinegar in ??

i think it is alo known as rye bread (small blackish loaf ) and is usually well stocked

not had these pans but just did a search and they stress that they have an anti adhesive bottom etc also on the site was a list of PPL's exhibition dates if their is one near you why don't youvisit and query about the cleaning of the pans to see if you are offered the same advise then wham bam flash your pan !! less dramatic is citizens advice hope you resolve your problem ps just a thought can you not remove the carbon from the base and then take it back again ??

fund thes recipes in a substitute book but like snowy I find that the 30 and 35 % is a brill subs have used it in victoria sponges and trifles etc but not cooked with it anyway back to the recipes
substitue for heavy cream but not whipping.. 3/4cup milk +1/2 cup melted butter whisked tog./whisk and use , never used it before so please do not shoot me if it does not work (not forgetting that your next problem is real milk

and yes there are books to the series a few of us a while ago did her preserved beef and I loved her chocolate and chestnut log I just did a search and amazon are carrying the book

well one out of two for youu I typed in prairie sauce recipe and loads came up in my search bar good luck with the others

saw this in one of my foodie mags, not tried it but it may help someone! for professional advice on where to eat try this free service contact restaurant expert Mario on askmario.co.uk you will be offered a free personal recommendation within 24 hours

next time try leaving leave it for the next day (much nicer) and the fat will have set on the top for you to pick off. I love lamb shanks and they look the bus served on the plate for a dinner party

just got another one from ebay for £4 i have had my original one for about 20 years just remeber to keep it in a dry place and I put mine in the oven after washing to dry it out properly also do this with my cast iron pans

sue try www.thefoody.com and www.thejoyofbaking.com not gary rhodes but may help

there are plenty of books out there with pictures to help but my advice is to get someone who knows go with you a few times as a few of the edibles look remarkably similiar to the icky ones

hi amber I typed beetroot relish recipe into the msn search bar and loads of recipes came up (going to give it a go thanks!!)

eriic lanlard did a lovely one just type in chocolate puddings in the recipe search

hi Vanessa ive got a good one but the book is in france but I typed in cajun spice recipe s in my engine search bar and loads came up we always add extra paprika and a load more garlic powder also using the smoked parika changes the tastes (we love it on roast veggies)

how about a lemon syrup ? or warmed up lemon curd slaked with sqaush or water

I have the recipe that I used to make my own from if you want it let me know and I will dig it out

frexy I have the cream maker and it is good (good old ebay)
Cecilia what do you miss?? everytime I go to France I have to take loads of bread, jellies, daddies sauce, good cheddar and various spices for my neighbours (all french!!) the only thing that I would miss I think is cheddar although all the supermarkets do wykes farm

thanks as well will have a good peruse, I get loads of lovely fish straight off the boats so will have smewhere to go and get ideas

yes you can grow garlic in a pot or a window box but don't forget to feed it ! good luck

david have you a supermarket near you all ours sell celeriac also try the farm shops or your local green grocer might pick you one up I live in the sticks as well

sainsbury have it la chinata and another make I have found ids pimenton dulce got that one from our italian grocer

I have 2 I keep the bowls at the ready in the freezer my second one a gelato I bought from e bay the other one is a philips they both work the same I cannot tell the difference

why not a v cutter?? I love mine (I make R use it all the time ) and because of the holder he does not slice his fingers off

I can rec. the smoked salmon that recipe should still be on the site

sonia definately the hospital NOW!!! I know its not pleasant but septicemia is very dangerous please let us know how you are (hopefully it will just be a scratch) AND I had my throat cut (flip top head for a while) from ear to ear .. know that beats a pair of tweezers so don't you feel better know that its just a fishbone (mind you i did have a general and not just a spray)
theres aload of hugs for when you come out

try www.eggbeaters.com

sorry miss c only just read this post
dry fry 1 teasp cumin seedsfor a few seconds and then grind
put500g shelled beans 1or 2 sliced onions 1tablespoon paprika (you can substitute some of this for the smoked for a different taste) the cumin and 1/2 teasp coriander in a pan add4 tablespoons of olive oil and 6 of water bring to the boil and then cover and simmer for about 5 to 8 minutes depending how large your beans are (much less for the baby ones)add 1/2 preserved lemon thinly sliced and a big bunch of chopped coriander and season to taste I sometimes just toss in a few roasted baby toms for colour as well

scothie he was a definate novice and I just found it a bit to salty and I think it was more the texture (although eaten with the hetmanns changed everything!!)

I got a load this weekend from my butcher for my stocks and will continue to do so ... what area are you from??

yes I soak my fruit in booze before I make my cake (usually christmas but i also made my wedding cake... southern comfort!) but if you are not into boozy tippls try teas (even the fruit ones)

sure that it was strong but that was in the calais branch although it was also in the Dordogne last summer, I think that you will find that brit grub will be more prevelant not only because of the brit exodus but also the french wanting a taste of england when they go home !! I have noticed over the years that more and more brit type foodstuffs are creeping into the foodchain

its definately the cooks perk in my house

Annie I bought a butter churn at the auctions many years ago but after hours of hard work came up with such a miserable amount of butter that i buy the stuff now (think it might be the quality of the milk) also have a panasonic special offer from last minute .com its brill but it repplaced a much used hinari which was a cheapy machine must admit the texture is lighter in the panasonic

yes you can get english cheddar in carrefour as well as scarletts suggestions you could also try the grated rape I use it in my potato bakes not used it in a sauce though

how about a madeira cake or sponge using vegetable spread instead of butter and glace icing instead of butter cream that should get into the carpet fibres a treat

YES!!!!! and its lovely put some pots underneath it and the juices will baste them absolutely fab

all the supermarkets sell dried fruits separately but you could also try your local health food store I don't like the mixed bags cos I hate the peel

I am aftraid Scotchie that I do not like any of them especially because as a gift I was given a huge tin from the Ukraine by a family that we hosted thier children!! the other half adored it I much preferred the Hetman vodka !!!

Miss c I love broad bean tapas nice one is broad beans preserved lemons and paprika, when they are out of season I use the frozen ones they are very good

Matt don't know about the pod type but 2 years ago I bought an all singing all dancing multi coffee machine but because of cleaning etc i stick to my cafetierre and little silver espresso machine the aforementioned star is in the things wot i have bought graveyard ashamed to say that there are 2 other coffee machines up there as well do like the look of that pod one though but the other half says the appliance graveyard is full!!

2 books that may help (and are interesting anyway)
chef to queen victoria the recipes of charles elmefrancatelli edited by ann currahand and seven hundred years of english cooking edited by amanda boxer author maxime mckendry good luck and let us know what you cooked

a brilliant site even for those who do not have a swallowing problem at the moment but if someone is ill it will be a great site to refer to. I had glandular problems as a kid and lived on icecream and jelly (no great hardship for a while but not exactly well balanced !! ) a site like this will be invaluable to loads of people, congratulations Claire your're a star

am doing a bbq and jamaican curry one but I still have some goat left and the offal (cannot find a recipe for that) never cooked it before and have just been told its really tough and smelly!!!!!! anybody had any experience thanks

any good green grocer or farm shop and i have even seen it in the supermarket

I would suggest something that you have cooked before or are comfortable with, second the cheffy person is most probable gagging for some family cooking!! pref not cooked by him!!! try making the 1st course something you can just plate up so you are not missing the action, the second course maybe a casserole,daube type thing, for pud how about homemade icecream in a chocolate box on a fruit couli with a dusting of icing sugar (boxes,icecream and couli can be made the day before and then made up on the day and stored in the freezer) whatever you decide really good luck and let us know what the menu is and how you got on

advacado its absolutely lovely , don't be put off by the fact its a veg the texture is so creamy and smooth, don't forget sorbets as well my bowls are always in the freezer on hand fr an icecream emergency!!

if nicks suggestion does not work you could get rust off and a wire brush and then respray the barbie with a barbie paint, all readily available from any diy place. good luck!!

alex I think the translation might be keAp my friend had a problem with mice this year and coincidentally I had given her some smoked garlic which she shoved in her cupboard only to find that that was the one place that the mice did not go into!! so perhaps garlic is an answer as well.
ind you I am assuming that you live in Poland because of your name so I may be way off with the translation

how about mixing the fruit juices and in one bowl top up with lemonade for the fizz and another ginger beer for an extra zing just add the slices of fruit appropriate for the juices you use OR with the weather turning cold again you could do a mulled fruit punchthis time try berry fruits and add the mulling spices. Also there is a brand of non alcoholic punch drinks out there called rochester they have been featured on the show did you look in the chat section for punches as there was a load of them for christmas

CONGRATULATIONS!!!!!!!!! sorry i have not answered sooner but I have been visiting family, so by now you will have had a few more meals hope the pains do not kick in for you good luck and keep us informed of your progress lesley

would it not cook them alex??? if they are for munching how about dry frying them with spices and herbs. Must admit really glad that I am not shopping in Warsaw as I bulk buy mine and they would be alive by now ..... am just of to have a peek though another thought if it is moths how about some citronella oil or a piece of cedar in your food cupboards

how about a rugby ball mould and sticking milk choc buttons for the spikes or have you got a friend who can slice the sponges and glue them tog for you??? has eric lanlard got a query section on his site or Jane asher?? sorry I am not much help but good luck

tequila sorbet,,celaya milk cream,fried bananas, fruit kebabs,churros you could dip them into melted choclate will have another look through my books for you in the meantime (the fruit kebabs are lovely as are the churros)

good luck and keep us informed especially if you need some moral support !! how much of the six weeks have you got to go ???

Alex perhaps it is called that because it is one of the ingredients in Maggi stocks!! and it can also be used (according to my herb book as
a diuretic
good in the bath if you have skin problems
flatulence
and digestive problems
but..as it can promote the onset of menstruation it should not be taken by pregnant woman
and it should not be taken in excessive dose (although it does not say whats excessive) it should not be taken by someone with bad kidneys.
in another book it says that one plant is usually enough oer household and if you do not want the seeds cut the flower heads of before they ripen, but you can use the seedsand leaves to enrich soups and stews

miss cannoteat a lot for 6 weeks (and I really feel for you!!)can you print a list of stuf that you can have and perhaps we can all keep you company by coming up with recipes, have you tried the chrohns helpsite?? good luck

hi I used to use it in stews and soups to give them a beefy flavour when i was a veggie,lovage tea is really nice although not so if you add honey because of its meaty flavour and you can make lovage vodka it was used as a body deoderiser and you could put it in the bath toss the leaves in salad and \I love a wholemal sarnie with lovage and cheese or crab hope this helps , you could try typing lovage into your search bar loads of stuff should come up I am not swearing by this but i alsoo think that it is used in veggie stock cubes so as you can see the list should go on!!

try www.jamesmartinchef.co.uk just had a squint and it is his official website so if no joy here then maybe there good luck

sorry don't know your name but not seeing the cake, did he make them himself cos he is a clever little ... person I saw the one where the outside was covered in huge shards of chocolate but if he did buy them then what about a choclatiere??

if it is to stop the light damage how about paintimg the jars or covering them with........ sticky back plastic (just a thought) another one is if they are to be on display how about the brightly painted advertising ones treacle, syrup and you can buy new or old ones our pound shop has some at the mo.

if you type it into the recipe search batr it should come up

really enjoyed bills but!!! David Roccos smile.............................

just booked a table for my daughter from last minute .com fab deals on restaurant meals I am thinking about making a date with brian turner and a glass of bubbly!!

Karen if you type in food proc. into the chat search bar you will find quite a few chinwags on this subject

know its a stupid question but 1. is the fuse okay and 2. did you let it settle overnight before you switched on sorry but thats as far as my techno goes

my favourite herbs are basil,coriander, bay and rosemary and as for the spices!! I want them all but when we go on holiday I take little bags of different spice mixes that i knock up in batches for the summer the cajun and morrocan ( for the barbie) are my fav.

have loooked through some of my old books but how about e mailing Lotte Duncan she did or is even still doing something on the history of food. and if you find out please let us know

also look at the labels for everything as sometimes a nut warning is put on the unlikelest things because they are packaged after nuts have been (or something like that) there are websites and i think that if you type in allergies into the chat search bar a few should come up

don't forget to have something to eat while you are there, it is my big treat when I go there yummy

also try tile shops or diy I think it was topps tiles i saw large marble slabs

you could also try honey or booze in your icecream they boith stop it freezing to hard, I prefer it out of the freezer for a while as well because I think it tastes better if its softer

thanks for that i am just sinking into his meat cookery book and am going to have a bash at making my own bacon ! it really is a delight to read will go to that site and peruse

snowy my neighbours are phoning up already for their welsh cakes (I live in kent) Thinking about comparisons between the welsh and french ingredients how about queen scallops (gregyn cylchog brenhines) leeks in cheese sauce, crown roast of lamb and some bara brith we are having this except I have got the butcher to bone out 2 shoulders and we are spit roasting them I think we have about 8 coming so good fun and loads of wine (although with st david being teetotal perhaps we should only drink water nahhh wine it is

have you tried www.rickstein.com ??

okay so any suggestions for the ducks tongues and chicken (I think chicken) feet and in France rabbits heads , although i suppose they could go in a stock pot???

pomeg. sorbet (lovely) or vodka (even nicer!!)

try www.allergyfoundation.com they might be able to help

I saw one in one of my charity shops I qwill ppop in tomorrow and if its still there get the author etc bad luck by the way

our local chinese grocers have jars of OK sauce do you mean this???

trev try bol.com or amazon you could also look in the library and also do not forget that a lot of chinese cooking is in the steamer good luck

tried to look on Methidist sites but no help, can you ask them?? I am firmly of the opinion though that if you are going to someones house to eat you should tell them of food prefs. (I used to be a veggie) I would go ahead with the menu but if you feel the need have something in the fridge that you can use (it could always be thursday tea if you did not use it !! good luck

sorry spud there should have been a gap between those 2 sites and forgot to say my daughter has the kitchen aid mincer with the sep. sausage attachment she loves it. I have the old faithful a hand operated one that was my grans!!

there are loads of links for these try www.oscarenterprises.f2s.com barbie and sausagemaking sitesausagemaking.co.uk which also links you into loads of other sites

we bought abutter churn and pats from an auction house in Kilgetty and I cannot tell you how long it takes but it seems like forever!! the good thing is it keeps visiting kids occupied for hours do not do it to often though and how never made it in any great amount

what menu did you pick??

would not be without one !! got my first one with my range cooker about 8 years ago , briliant way to cook !! then got an electric one from ideal world also got one from another tv shop and use it on the barbie (stops the sausages from sliding through the rails we take the electric one on holiday as you can cook the whole brekkie on it never tried them in the oven though.

I would describe it as a spicy stew, they do it in France and its also in my Creole cookbook (which of course is french influenced) its bloominng lovely though

well 2 actually and I am going to make a curry and daube from one but wondered if anyone had something for the whole flank (could it be spit roasted does anyone know)

tosted ciabbatta etc (would it have to be finger food because of people using the comp. --never been to an internet cafe before ) good luck with your school project

beef daube , its all in the oven and really tasty but any casseroled meat dish would be the same

found one try www.tagine.com/tagine_care.cfm If you type tagine into the chat search bar you will find previous chats

Sarah this has been on the site before I am not sure but I think that Rustie may have had the answer then

sorry I did not mean for a quick semi freddo (which is how it reads) but a quick pud just thought of another cheat (just realised I sound like a cheating boozer ) whip a bit of alcohol into creme fraiche put into shallow containers and refridgerate sprinkle liberally with brown sugar and do the cheffy caramalise bit. you can put fruit underneath

I loved the orange tartlets by alex the other week although I did doctor with cointreau and last night whisky . I also cheated both times 1st time by using bought fancy biccies and last night I used a chocolate gateau base (laced with booze) turned the right way up it looked a bit like a cheesecake.
semi freddo is nice and for a really quick one get some frozen berries (add a little booze if you want) stick them in your stick blender jug and shooze them (instant sorbet) you can put spoon them into fancy shapes but just in a glass looks the bizz

anna I am really pleased !! they just sent me an e mail to be a taster and of course I am going to say YESSSSSSS !we did have a local butcher who sold real bacon but he retired if I ever come to Italy I will pack my case with white sliced for you!!!

alex try the alta vista babel fish translation site you might have to do it in small blocks but it will translate it for you

Garom I typed polish recipes into my search engine and came up with loadsd including www.free-recipes.co.uk/polish-recipes.asp which had 1000s of recipes (or so it said!)

oh oh sorry roger thomas but I wasn't having a go i was just trying to explain, as some people think that someone is permently perched at the board

looked in my Larrousse (sorry ) but if you did a beurre blanc perhaps you could find the missing ingredient

I have been using my le creuset saucepans for over 12 years and over that time have bought many others of the same type but different makes, usally whatever is on special offer in the supermarkets in France. I can thouroughly rec. mine all I need is the aga to go under them

have you got a local kitchen shop that can give you their opinion or even the maufactures name so that you can contact them

Roger this is not an instant type site some people just visit the places they are interested in so you will have to be a bit patient. You could try typing in the recipe you want either into this search bar or your search engine. Sorry if no one was around usually people love to help and swap ideas etc. hope the dinner turned out okay. (ps I stuff my onions with whatever is going but i do not pre cook , thats personal pref. as I like them with a bit of texture)

love grub did you get any help from the site??

channel 4 at 4pm which is why I miss it !! I keep forgetting that it is on

also try www.romans-in-britain.org.uk www.thefoody.com/historic (I just typed in roman recipes into the search bar) We did one but was themed around an actor so not half as much fun as togas and spit roasts!!!

I missed it!!!!!!!!!!!!!!! who won??

I buy mine in France but i did by some from costco made by tate and lyle that are coffee syrups but i have used them in shakes over icecream and to zing sauces up etc

just got a consignment of bacon from www.devonrose.com, had a sample from ebay for £1 it is absolutely beautiful can thoroughly recommend it

try www.ithyroid.com it has all the info that you need and a message /help board

Marie I just typed in friendship cake into my search bar and it popped up with loads of starter recipes good luck

is there any particular part?? we thouroughly recomend the Chaucer in Canterbury went there for a murder weekend and the food was fabulous and there are loads of great restuarents in Canterbury as well.

how about hollowing it out painting the outside and inside with loads of garlic butter filoling it with keema (mince curry) wrapping it in tinfoil and shoving it in the barbie or oven also try layering it with cooked pots, onions and cheese. Must admit I usually do this in the autumn with the crispy type rolls but I cannot see the harm in big long ones!!!

try her website www.nigella.com glad the puds are working P.S. she does eat hers with treacle and cream so don't get confused

Mary you could always go for beans on toast!! (done on the barbie of course!!)

just click onto the contact us at the bottom of the page

I tried Nigella lawsons back to front one (my goodness it hit the roof of the oven

my local oxfam had one in this morning so it might be worth a look in the charity shops and or on ebay. When I wanted some rumtops (sorry about wrong spelling) I went around all my local charity shops and asked them to phone me if any come in (which they did)

tants try his website

tants try his website

what programme was it on ?? if it was GFL then look under recipes and click on chefs then Mary Berry

try his website www.garyrhodes.com or maybe the library had the specific cookbook the recipe was in

looked all spelling variations up in Larousse and could not find anything can you give us any further clues , country food it goes with etc

try coley I am afraid that it had many names but that is the only one that I can think of at the mo but your fish monget should be able to suggest some alternatives

cheeserik got some on ebay !! it sounds like she always has it on sale so at last I can try out my recipe

I suggested this to other half and he said that I 'm the best welsh rarebit !!!!! (reckon hes hoping for a little something in his christmas stocking!!)

if I come over I will bring you some!!!

Martino forgot to ask are there any foody shjops or is it just clothes??

Martino I know that thread was for Frexy BUT its my birthday soon AND guess where I want to go am going to have a search as soon as I finish painting big thanks!

martino until I get the (if I win it) one with instructions . The one I rec. today is so beautiful but no instructions . What does one do????

woolies had some a few weeks ago

I meant coarsley ground pepper

one of my favs is marinated salmon you need 2 tablsp of fine sea sal2 tabls light muscovado sugar, 1 tblsp coxxxxly ground black peppercorns 2tablsoon chopped dill or fennel (herb) 2 tblsp lemon juice about 300g raw salmon fillets/
mix all ingredients together
place somee of the mixture into a glass dish (making sure that it is covered) and layer with the fish fillets do this until you end up with the top layer of salt mix cover with greaseproof and weight down leave in the fridge for 2 days turning the fish occ. rinse the salt mix off and dry fish cut the salmon into wafer thin slices and serve with brown bread and butter and the salad of your choice

until Martino's return try www.yumyums.org or just type panettone recipe in your search engines search bar ( they make scrumptious bread and butter puddings as well)

scroll down........................ see it ... the contact us bar just press it and follow the instuctions make your e mail REALLY interesting and it might get read out. Maybe it would be best to wait until after christmas ( unless the e is chrimbo related ) sometimes the messages are read out from the boards Good luck

I can do you sardines on brown toast icecream with a lovely parsnip pudding(if I could find the recipe) with a bottle of frances best cheapest plonk for £20 per head but you've got to do the dishes

thanks Frexy I put in a bid for one and won it!! got it for my friend in France who's always whinging about cream !!! so its a brilliant gift and I liked it so much have put in a bid for one for me!

I could not get hold of it for love nor money and I wanted it for a preserved beef recipe but just did a spiced beef instead. Will have a look on ebay though

www.lunched.co.uk (I have not tried any of the recipes) or you could just type pretzel recipes into your search bar

i actually got my rennet from tesco if I remember correctly it was by the baking stuff I also got vegeren their as well

have you looked in the recipes on this site for tagines? it is quite a popular dish especialy if Ed Baines cooks it!!! (he had a smashing time ) if memeory serves

yes it is and it is easily available in the supermarket good luck with your meal! my rationed christmas is tomorrow so I am just doing the finishing touches to the paper decs!! (oh and I am supposed to be on here printing menus !) but i could not resist a peek at the site

my dad bought me mine about 1968 and its still in use!!!

if you are not to sure about cooking the duck for christmas and to avoid extra stress and panic could you have a trial meal ?? I have 2 lovely recipes roast duck stuffed with nuts and spices (battack mussallam) and duck braised in wine (teo chew style duck) both are from madhur jaffries step by step cookery book I also bbq whole duck and collect the fat for roasties. whatever you do don't forget the best bit is the duck soup !!! good luck

tesco does burdall gravy salt but i don.t know if it what you are looking for

not of this planet but............... jamie oliver, keith floyd and..........and fanny craddock....(blame the ginger vodka) WOW that would be a best!!

sorry just typed in bronze turkeys in my search bar and came up with loads of suppliers so good luck in your search ......... and happy munching

I am getting my bronze from my local butcher he advertisers widely in the local newspaper so have you got a Q butcher or one (like ours )that supports the local farmers

have you thought about figgy pudding ?? I have just recently done one for my christmas 1945 party and it was lovely I used fruit tea to plump the fruit up

i found this recipe on www.hulmegardencentre.org.uk I have got a few garlic soup recipes but they are not cream of but I can post them if you want as they are passed on to me and not from books

my sainsbury do a truffle oil and I have seen merchant gourmet truffle oil in a few other supermarkets not noticed the paste though

cheff I hope that was not you that outbid me for the large block this week but will have my eye glued to the site for another one. have also been trying to find a caterers auction near me for one as well

thanks will have a butchers now!!

did you ever find the place to buy this Liz and it would make a great chrimbo present for my friend

it would be in their cookery book of the series if you cannot lay your hands on it you could order it from the library

you could try acidifying the garlic cloves by immersing the peeled cloves ih vinegar for 24 hours patting dry and then preserving them in oil , this also would reduce the chance of botulism but I do not know how long it would extend the life of the oil