Aaah the key to being remembered is to have an unusual name..like Mama Chef or Nick Dorset5 cottage Foods etc., no-one remembers boring Jennifer264. Maybe I should call myself Sourdough Jenny or some such !!

Hey ho..It's been a long long time since I visited here too. Couldn't seem to find the site anymore.
The site certainly has changed..I need to find my way round again.
Love to all.

Hello..I wonder if this is the simple melted cheese that my mum used to do when I was a child. This was done with bits of often leftover cheese, sliced very thinly or grated and placed on a glass plate in our house. A dribble of milk on top and some salt and pepper, and then placed over a pan of water simmering away. Left for a few minutes till the cheese was melted and "gloopy" then we would have it on toast, or with some crusty bread. Now that does bring back memories for me.

My Morphy Richards breadmaker has a fold down paddle so it is a bit easier to get the bread out. However, I only ever use my machine for doing the dough now, then transfer the dough to my normal bread tin. That way we get a proper loaf shape which we prefer. Mind you the bread I do is a Sourdough which needs a longer rising than it would get in the machine.

My goodness...it is a long long time since I have been on this site. drifted away when the Food programme went..never got into market kitchen really.
Anyway, I was referred here via a link from another site about another topic and thought I'd have a look. Lo and behold a thread that I contributed to a long while ago.
Ah...fond memories of St. Ivel and yes of course I licked the foil. Who didn't. I shall look up Tintern..the link given doesn't seem to work for me.
Anyone any idea where you can buy it?

The recipe for Baba Au Rhum is here..

I am a real BC fan but there are not many of the recipes I would make since they are shall we say not too healthy. Gorgeous programmes to watch though, and the recipe books are a great read.
The BC website is excellent if anyone is interested in the recipes, they are mostly all there.

I was a Cook -in-Charge of a school kitchen for three years in the late 1960's before going off to Teachers training College in 1968.
The meals we served were very regulated by the area Organiser, and we had to use certain foods every week or in some cases like Veal, once a month. We were only allowed to serve chips once a week and baked beans once a fortnight. But, apart from the restrictions we could make whatever we wanted from the Authority recipe book.
Without a doubt Cheese and Onion Pie was a savoury favourite, and Banana Flan a definite favourite pudding. Chocolate Flan with sprinkles was popular too.
Foods were all cooked to specified price and you did not go over that or the Organiser would visit! So, you did not use expensive ingredients, like butter or lemons or cream, and in my school it was table service so everything was served in tins for 6 children.

There is a new series because I saw some when we were in the states on holiday a few weeks ago. Hope they come here soon.
I can recommend her Linzer Cookies...very very moreish!

Why is there this thing for changing the format of a programme all the time. This was quite a watchable programme till the recent re-vamp. I don't really want to sit watching two people eating and dissecting the food on offer, it isn't really good television to me anyway. The end result always seems to be a meat producer at least last year we had some variety. I dread to think what the finals are going to be like.

Try "Healthy Appetite" it's a lean and healthy version of The Barefoot Contessa, and just as agreeable to watch. She is a young Nutritionist called Ellie Strieger and the programme is full of quite interesting facts too. Yesterday she said that a red pepper has as much Vitamin C as 3 oranges..I didn't know that..Mind you I hate Peppers!!!!

I think that's why I liked her style, it's fairly similar, but a slim healthy version of The Contessa. Much as I love that woman her recipes are not for the health conscious are they..But never mind.

I have just spent quite a frustrating few minutes trying to find some information about this programme. I have enjoyed watching this over the past week and wondered about the recipes etc. I like her style and her easy relaxed way of presenting. Mind you it didn't help not knowing her name.
Eventually I got to the Food Network USA site and her page, so if anyone is interested here it is - Ellie Krieger,
[link]
So if anyone like me wanted the recipes etc., they will find some there.

Some good links here, The vegetarian Society is a useful one. Might be a good idea to do it as a trial fo4r a week or so to see how you go. Once you take the step it is quite easy, and there are a huge number of alternatives to meat out there.it's very much trial and error, some things you like others you don't. We have been veggies for over 25 years now, and it is so much easier these days, in the early days there wasn't even Vege Mince, and certainly no Quorn.
Have a look at some Vegetarian books in the library, usually they have loads, but don't let them put you off, life is a lot more than just a load of Lentils and Tofu!
Celia Brooks Brown on here is a good source for recipes too, her Oven Roasted Hot-Pot is gorgeous.

I have "The Barefoot Contessa At Home" which I can recommend. It is a lovely book, and full of snippets of information and bits about her home and surroundings.
I do love her programmes but they aren't for the health conscious are they? We are on a healthy eating stint at the moment, ready for a holiday to New England in October. Must watch out for her books in the stores there.

You might find a few recipes here...
Pickled pears, Spiced pears, Butterscotch pears etc etc.,
[link]

I am a huge fan of her shows too, and agree they are the only thing worth watching just now.
Still can't take to MK sorry folks. I find it really boring, it just doesn't have the personality of GFL>
The Barefoot contessa recipe books are lovely. Full of gorgeous recipes photos and snippets of her life with Jeffrey.
Gosh I'd love her house, and wouldn't she make a great friend..

There are some good recipes here. I have checked through them and there is only one which contains nuts, and they are optional.
[link]

Is it home made or in a bag. If it's in a bag then yes I often buy one for the freezer, especially when they are reduced. If home-made it might be best to flat freeze them maybe on a tray then bag them when frozen. That way they won't stick together.

You can also buy it from ASDA, I bought some on Friday.28p.
Made some Buttermilk blueberry pancakes...hungry????

I love Jeffrey, I think they are smashing together. he is so sweet.
Her programmes really cheer me up and I love the bits where she goes to the markets or stores or farm stands. The books give you a real flavour of that.
The recipe books are great, full of lovely recipes, I have "The Barefoot Contessaat home" . and have tried quite a few of the dishes.Creamy Rosemary Polenta is vey good. I hope we get some more of her series.

Here are some from an American recipe site I use a lot. You should find some here..
[link]

Where can I find the recipe for the no knead bread seen on the video clip on Market Kitchen? (Tues)
I thought the recipe was supposed to be on the site but I can't find it anywhere.

There used to be some shops here in the North West called Whites Creameries..mostly round Southport. they used to sell what my Mum called Bulk Butter, and we would buy 1/2 lb or 1lb. It sat behind the counter and the assistants would cut a slice and pat it into oblong pats before wrapping it in wax paper.
Beautiful butter too. God knows how they kept it cool in hot weather. I always knew it as Danish butter, but not as Lurpak.
Ah the memories of childhood.

Ok I take the point about not comparing the MK with GFL, but they aren't doing well really yet are they. Watching 3 people cutting up pineapples, or a selection of vegetables, is not what I would call entertaining television, reminds me of The Generation Game! I would like to see more of the Market Stalls and the produce, recipes from them maybe.
I am finding it all a bit hectic at present, I think they need to relax more and take it slower. It is fairly difficult to understand some of the conversations bearing in mind there are no subtitles.

Holland and Barratt and also Julian Graves shops are a good source for these too. Julian Graves sell them in little snack sized packets. Try him with dried cranberries, they are delicious. H&B have an offer on at the moment too. 3for2 on everything you buy. I got some good stuff there last week.

Does anyone remember "The Generation Game?" just like the Masterclass..only the Generation Game was funny.. What a waste of ingredients, and a shameful waste of the Home Economists time in preparation.
Everything has already been said really. I do hope the programme makers take some notice. The Chef who was doing them is no teacher believe me and the camera work is still awful.
1/10 Could do a lot better. Back to the drawing board I think.

I'm still sulking that Simon isn't on it when he was supposed to be. After watching the programme, he is well out of it. Good decision Simon...
Will somebody shoot the Cameraman please, or send him off to be trained to hold his camera STILL, and not jump up and down like a three year old.

No...not impressed at all. Not looking good so far, and not looking like it is going to get better either I'm afraid.
I'm still sulking that the lovely Simon Rimmer isn't in it, that would have improved it no end.
And...Oh that Camera work!!! PLEASE stop this sea-sick type of camera work. Chef making Tortellini and the camera on him and his face rather that what he was doing, so that was a waste of an item. Did anyone follow what he was doing? or is it me?

I was only going to watch it because Simon Rimmer was supposed to be on it.
Well that's it..
BIG Sulk now!! Deep Sigh!!

Simon Rimmer is terrific..give him a chance eh!
I do have to say that I am not sure at all about Tom Parker Bowles, and the idea of another Ramsay leaves me totally cold but we shall have to wait and see.

Oh the memories of early Victoria Sponge cake making! Used Echo margarine in those days, and a LOT of hard creaming /beating with a wooden spoon. Then Stork or Blueband soft tub margarine. Butter was never used for cake making in out house...far too extravagant!
Must admit I fall into the 4oz of everything camp and 7" tins. Now use 8" and 6oz and 3 eggs. A while ago I watched lovely Lotte do a sponge cake and it reminded me about the creaming method again, so I made one using this method. Result was a beautiful well risen sponge much nicer than the ones I make using the whisk.
I thought Jane Asher's looked a bit...well..solid.

Here is quite a well known one. It is by Giorgio Locatelli who makes it for his daughter as a birthday cake.
Chocolate Cake.
[link]

I agree Gina, I have seen her programmes before when on holiday in The States, and have enjoyed them here now.It's nice to see a whole series!
I have mentioned over on another thread that I have one of her cookery books...The Barefoot Contessa at Home..I got mine from Amazon via The Book Depositary £12+ and am really enjoying reading it. It is written very like her programmes and the pictures are gorgeous. You get a real sense of the area, and great recipes too.

Further to my post of yesterday, my Barefoot Contessa book "The Barefoot Contessa at home" arrived this morning.
I am really pleased with it, beautifully photographed and illustrated, with lots of personal comments. Great pictures of locations and easy to follow recipes.
Can't wait to try them, the veggie ones anyway!
[link]
I got mine via Amazon from The Book Depositary. Only took 3 days.

I have actually just ordered The Barefoot Contessa everyday cooking from Amazon..£12 so I'll let you know what it's like.
Love her programmes she is such a fun happy person to watch, and isn't Jeffrey lovely.. I could fancy living in The Hamptons in her house too...Dream On !

This is a lovely one I make quite often. it is Nigella Lawsons Clementine Cake. It is made with ground almonds and no flour at all, and is gluten free too. I can certainly recommend.
[link]

Was it this one? Andalucian Pork? it has herbs and paprika and is a marinade.
[link]
Must admit I love Smoked Paprika and use it quite a lot, but not on meat though..veggie!

I remember reading recently about a vegetarian restaurant in London.. Primrose hill I think, called Manna. Don't know if it is what you are looking for but it looks pretty good to me. Lovely menu
[link]
Good enugh for Gwynneth Paltrow and she is into the Buddhist way I'm sure I read somewhere....

Which recipe was so successful Joanney?

Try Celia Brooks Brown's recipe for Baba Ganoush on here. I have made it a few times and it is very good, as are most of her recipes.
[link]

Quite right too, it was a dog of real character. There aren't that many animals on television that are so well known and he often brought some humour to the programmes. Nice little dog, who will be sorely missed.

isn't it time that UKTV Food took the hint!! We have had far too much of Rick stein. There is a limit long past...surely there are enough other interesting programmes that could be shown without resorting to this Steinopoly!!

The Maple Parsnips caught my eye from the section in "The Weekend" magazine following her Christmas programme. They were a real hit and set to be a firm favourite.
The recipe of hers that most seems to be requested is the Sticky Chocolate Pudding that is self-saucing. That is a nice one.
hello Snowy and terry How are the Sourdoughs doing? I have the dough for a Sourdough Potato and oatmeal one in the bread macine on the dough setting as I type..

Just looked this up as I was interested, and found it is dried Pomegranite seeds, used in Indian cooking among other things.
Nice recipe here for Aloo Potatoes with the said powder.
[link]

Yes agree with the above..should be called the London Market Kitchen! I for one am sick to death of food shows centering on London..there is life beyond the Capital...
The presenters don't impress either, apart from the lovely Simon Rimmer. Can't stand Clarissa(she is so rude about vegetarians!) Tana (not any more of the Ramsay clan...PLEASE) and Tom Parker Bowles//well enough said.
Rant Over!

I wonder what your recipe was ? If you haven't put any in already try adding a small amount of ground almonds that should make it smoother again and gives a good texture.

Tana Who ?

I like Rachel's programmes, and feel that they make a good change from the all singing all dancing fancy doo dah style of cooking using expensive ingredients we can't buy.
I have actually bought one of her books from the Book People, and am really impressed. It has lots of recipes I would actually make rather than ones you look at and never make. But, this is just my very humble opinion!!

Wow this is a blast from the past!!
Still think it was a gorgeous cheese, and am surprised that in today's product market it has not made a return.
I hope you have recovered from your operation Frank and are on the road to recovery. A bit of nice gentle foodery is very theraputic We are around the same age, I had my 60th in the summer and celebrated with the removal of a toe! Very glamorous...not! maybe things start going wrong at this age eh!
Glad to hear if you had any joy from St. Ivel.
By the way Johel..no I don't think I licked the foil..what a waste definitely would now though

Hey Samster...if you want to use your Polenta up, I have just made Rachel Allens Polenta, Almond and Lemon cake, and it is looking lovely. Very easy to make too. Can be used as a cake or a Pudding with creme fraiche and berries.
[link]

Hello, Is this the Clementine Cake? If so it is gorgeous and well worth making, and wheat free and gluten free too. I have made this a few times and it always goes down well.
[link]

These are gorgeous...Yellow Sour cream Cupcakes, but only make 1/2 the quantity given. They are of the Barefoot Contessa prog.
[link]

I used to do a simple Coffee cake as a Victoria Sandwich recipe. You will know the one
4oz Marg/butter
4oz Caster Sugar
4oz SR Flour
2 Eggs
Pinch of salt and
2 Tablespns Camp Coffee Essence. ( Buttercream flavoured with Camp to taste and maybe Icing on the top with a drop or two of Camp.)
To make a larger one use 3 eggs and 6oz of ingredients.
Oh Yum I must make another one!!

Tut Tut Gayle you didn't read my post...it tells you where to buy it...

Here is a link to the Green recipes online. There are plenty here to get you going.
[link]

A good tip here to reduce the carb content of the potatoes is to cook some cauliflower in with the potatoes. It bulks out the potato and you actually can't taste it. A very good way of reducing the calories. Another thing I do is to grate a tiny bit of parmesan on the top if I want a cheese topping. You don't need much as it goes so far.The sauce flour is a good idea too since you dont need the butter for the sauce. You can get this in the major supermarkets by the cornflours etc.

Love these puds...and I haven't had them for ever..must have a making session I think.
Ambrosia do a decent version if you want to try without the making.
At school we used to have the Sago with red jam too but it was known as frog spawn with the blood clot!!!

ooops they are called Mayan Gold, said to have been produced from the hills of peru, and to be like the original potatoes of Sir Walter Raleigh!

Saw them in Tesco yesterday...think they were in the finest range. A tad too expensive for me though...I bought some good old baking potatoes.

I think it it more like a "Class" thing than a regional thing. My background is very working class (and Northern) and it was always tea in our house. Dinner is what you have in the middle of the day! Never Supper. So it goes Breakfast Dinner and Tea...and nowt wrong with that.
Couldn't get used to making Dinner reservations on holiday in the States either!.

It is hard to say really, it depends on what you put in them. To help a bit, here is a page of stuffed tomato recipes. You could click on whichever one you fancy, and there is a nutrition facts column which gives the calorific value of each serving. Usually to the left of the recipe..
[link]

.Agree about the endless repeats...The great british Menu has been done to death, and if I see any more Rick Stein I shall scream...I know every word of most of those programmes.
A bit of variety needed here please!!

What sauce??

Hello allyb, here it is...
[link]

Have a look at this for some ideas. there is a slide show button at the top as well.
[link]

Try this one. it is the most gorgeous Sweet tomato Chutney and very easy to make. I would double the ingredients if you have a lot of tomatoes. Makes great presents too.
[link]

Oh Dear! I turned 60 in July...and have just had a toe removed because of skin Melanoma... I hope it's not the beginning of the end for me eh!

You might find something here that takes your fancy. There are 225 recipes! some of which look very tasty too!!
[link]

Hello New e-mail.... there is a dairy free Chocolate cake from Giorgio Locatelli that might suit your needs. It does have whipped cream in it but you could use something else
[link]

I wonder if you saw the series of Great British Menu? where top chefs had to cook for the Queen. The winning dessert menu was Marcus Wareing and his custard tart with Garibaldi Biscuits. I figure if they are good enough for Her Maj. they would be good enough for you. Here is the link to the recipe...
[link]

A big dish of Kedgeree is a nice one. Some cooked rice a couple of coxxxxly chopped hard-boiled eggs, a chopped onion gently fried in oil then a touch of curry powder cooked for a min. Some flaked smoked haddock and all mixed together. When it is piled into your dish dot with butter and pour over a small carton of single cream. (That is a Delia tip that makes it lovely and moist) It can be made ahead and reheated in the microwave in a few mins.. A bit of nice sourdough toast.. tasty!

Love her programmes. I used to watch her on American TV when there was nothing to watch and thought her programmes great. Lovely woman, with easy to follow recipes. Wish she was on at the weekend instead of all those endless Rick Steins and Jamie Olivers!!

Definitely Delia's vegetarian collection..full of lovely recipes for veggie meals. I would go with Rosti on the Celia Brooks Brown oven roasted hotpot just goreous and one of our favourites. You don't have to use the veggies she suggests just ones htat you like. Mine is different each time.
This is another one I use for dinners and is really lovely. a Delia one, I often use asparagus as well.
Trofie Pasta Liguria (Pasta with Pesto, Potatoes and Green Beans)

Can you get Dolcelatte there? or St.Agur ? that is a gorgeous creamy blue cheese.

Hello here is my recipe from the 70s. Used to make it when it was called cold curried chicken
Ingredients
Any amount of cold cooked chicken, or about 2 chicken breasts.
1 onion
1-2 tspns curry powder
1-2 tablspns chutney ( a nice fruity one peach is good)
1 tblspn oil
1/2 small jar Mayonnaise, I always use Hellmans. (usually light now)
1/4-1/2 pint single cream or soured cream or creme fraiche.*(each of these will give a different tase)
To garnish some halved green grapes, or toasted almonds, or chopped herbs of choice.
Method.
1. finely chop onion.Gently fry in oil till transparent.
2. Add curry powder cook gently about 1 min.
3. Add chutney, (not Branston) a mango chutney is good.Leave mix to cool.
4. Stir in Mayo, cream of choice,chicken, season to taste.
Serve with rice salad or a crisp green salad or both. Garnish with your grapes or almonds or whaatever you choose.
Hope this helps. I used to make this in the days before everyone started making it, but have still kept to the recipe actually. Use more herbs now, we didn't then, and use light mayo now, we didn't then.I don't use chicken now either, we've been veggie for 25 years so use Quorn now.
Ah well times change.

I'm with Old Thatch on this one. Definitely a buttermilk fan for scones. Delia Smith has a gorgeous recipe for scones with clotted cream and raspberries on her site. Very well worth looking at.

Well said Cheese Obsessive.. totally agree. I refuse to watch anything with GR on it mainly because of his foul mouth, and I simply do not want to watch anyone with so little regard for the English Language, and other peoples feelings. I have standards..he obviously doesn't.

Sorry Mosey..I wasn't aware of that. We had a "follow-up" programme the other evening which showed some of the work behind the scenes of the Big Dinner! It all went very well and the Chefs were well chuffed and met all the Dignitaries in a line. people made comments throughout about the food and all the dishes were popular.
The Queen made some humourous remark in her speech about never having a lunch as a cookery competition before but she did hear there were no Penalty Shootouts!
Anyway I hope you get the prog, there was a lot of repetition in it but was a good finish to the series.
I still think James Rankins pudding was the best though!!

The follow up was last night...did you miss it? mind you it was the usual stuff repeated not a lot of original bits.
Richard Corrigon looked SO chuffed he was a joy to watch.
I agree about Galton..I kept expecting him to stamp his foot and have a "proper little tantrum" dreadful..

I haven't got the recipe for Gary Rhodes Custard Tart, but the Marcus Wearing one that the judges were raving over on the Great British Menu looks pretty good. That is being served to the Queen later this week...Is that good enough for you??
[link]

I did catch someone a bit ago doing a thing with chocolate that involved dipping a lightly inflated balloon in melted chocolate. You then leave it to set burst the balloon and fill..I think this was filled with mousse, but you could use red fruits, or choc dipped strawberries. it looked really pretty.

Great minds think alike Fudges Mum..I was going to suggest Chocolate Eclairs but little tiny ones with maybe cream and raspberries or strawberries inside. Another one could be mini strawberry shortcakes, done in bite size rounds. Mini fruit tarts too with a creme patissiere filling and a range of fruits on top.
Not much skill in using a Bain Marie really more in making choux pastry.

Hello Shortcake...Here is my recipe , it should give you a good fix. You will find it on this thread..[link]

1. Creme caramel type or GU desserts.
2. Raspberry
3. Rarely eat desserts ( but if I saw one reduced I might)
4. After evening meal

Thanks for that Tina. I love Simon and am currently enjoying his programme on Granada on Thursdays at 7.30 called Grub's Up. Might only be in the Granada area though.
I'm still sad he didn't win the Great British Menu, loved the look of the vegetarian Black Pudding!

I wonder if she is rolling the mixture too thinly? This is a common mistake and results in scones that are biscuit sized. Try patting the mix out, it should be at least 1 1/2 cms before she cuts them.I used to face this problem a lot when making them in school. The children would roll them out too thin hoping to get loads of scones and then be disappointed with the results.

Now that really made me laugh, I am so glad that someone else has trouble with JCN. I know- I know- he is a dish but I can't understand a word he says, and now switch off when he is cooking. It's a shame really since he does sometimes do some nice dishes, but he needs subtitles.
But that is anothe story, it is not a good channel for subtitles.
Thanks for the chuckle Tahina.

Here is my recipe, you will find it on this thread. It doesn't take 4hrs to do but is very tasty and a popular one with the kids I used to teach.
[link]

isn't it reassuring to see some of these chefs making mistakes! like AWS and his burnt offerings last week, and Marcus Wareings not very nice looking Hot-pot this week!
Must admit Galton reminded me of Tigger in the Winnie the Pooh films. Sort of long and gangly and bounding everywhere. Not sure I could watch a lot of him.
The lovely Simon is doing great but being played very much as the under dog not expected to win chef.
I loved Paul rankins week and his pudding was GORGEOUS really pretty. I was sad he didn't win.

Are you using enough butter/marg? I use about 75g to 100g of flour. I tend to put some chopped nuts or oats or both in mine too, they give a nice crunch.
Lotte Duncan does a good recipe for an Apple and Pear crumble with cheese which I can recommend, but I use Lancashire rather than Wensleydale.
[link]
Also try rubbing the butter into the mix a little more, this would make it less powdery too.

I love my pizza stone, used it last night for our Sunday night pizza meal. Sourdough base, roasted vegetables and goats cheese...beautiful. A big leafy salad with avocado and pine nuts and a good bottle of wine, anyone hungry?
Must admit to using a circle of baking paper it makes the movement easier and doesn't affect the base. I also use it for baking my Sourdough loaves too. Would recommend it.

Look for Pure, in any of the supermarkets. It is inexpensive and free from hydrogenated oils. Even my fussy daughter buys this one! and you can buy an Organic one too for a little more.
I use this for all my cooking with great results.

Just looked this up, and it does look good, I'll give it a try next week. I'm a big fan of her recipes and just love her oven-roasted hot-pot that I can definitely recommend..very tasty. You could have that with some chicken or chops etc.,

Woops sorry Aisling...went into Teacher mode there

Hello Aisling.
Not stupid at all don't worry.
The differences in Creams lie in the Butterfat content.
Double Cream has a butterfat content of 48%
Whipping Cream a butterfat content of between30-40%
Single Cream a butterfat content of 10-12%
This means that Double Cream is very rich and will whip but you need to be careful not to over whip it or it will curdle or split.
Whipping cream is softer, takes a bit longer to whip but is excellent for piping and for cakes etc.
Single cream will not whip at all and is used for pouring mostly or for some sauces.
Hope that helps? Was that what you need?

Excellent points made here. I must admit I do enjoy watching the Chefs (most of them) but I would never consider making the dishes often because of cost, availibility of ingredients, amounts etc., it would be great to see a proper series on Budget cookery with a twist. It is a topic that has come up many times but no-one seems to do much about it which is a shame. Do the Chefs think it is beneath them I wonder?

urbanbar.com is one of the better known sites. There is another that was shown on the messageboards a bit ago where they are cheaper too.[link]
If you type wine glasses into the search bar at the top and make sure messageboards is showing you will see a list of akll the discussions about these.

Isn't that clever...I think they ought to try this on Food Uncut..

That sounds tasty..Is it veggie?? Definitely post it.

I think it is worth trying with the trifle sponges. They are similar, but sponge fingers are drier, so when you are processing them go carefully.
Looks a good recipe, good luck anyway.

Should this be 2 tablespoons of syrup??
I love recipes that are "old measures", most of mine are like that

I bought my breadmaker about 4 years ago from QVC., used it all the time at first then like the way of gadgets it got put into a cupboard and neglected. I have started making Sourdough breads 18 months ago and it is now in constant use. Like a lot of people I know I use it only for the dough making though, then the bread is put into my own loaf tins or baked on my Pizza stone. It is extremely useful that way and my bread has a normal shape. I would certainly recommend that method. I was looking at a bread machine the other day in ASDA for about £23.95 which would definitely fit the bill for that use.But it is up to you really,good luck with your baking.

Mis-print I should think, I have never put water into my Pavlovas, and it isn't for melting chocolate either. Looks a nice recipe too.

Yes....easy peasy curry recipe for a nice mild tasteful curry. I am always put off making my own because the recipes always seem to have a list of ingredients as long as your arm!! I really don't fancy buying all those little jars of spices etc., to have them sit in the cupboard for ever.
Is there an easy way round this? I tend to end up buying curry in a jar from M&S.

They are £4.50 I was looking at them in the Le Creuset outlet store in Street Somerset just before Christmas.
Keep out of Sainsburys Crosby you lot...I don't want anyone near the Flora..

Hello..I think the one you are looking for is her Clementine cake which is gorgeous and well woth the making. I have done it quite a few times and it always goes down well. Gluten and wheatfree too..
[link]

Was it this one? it looks a bit yummy!!
[link]

Nigella calls it Chocolate sauce pudding. That is if it is the one that has the spnge with the sauce underneath?
[link]

This is a good recipe for a pear strudel which serves well with clotted cream or ice-cream.[link]
You could always do a nice apple pie with Splenda instead of sugar or a blackberry and apple crumble. Splenda is a good substitute for sugar in recipes.

This is a good site for dairy-free recipes and this is their pancake recipe.
[link] You could use ordinary skimmed milk in place of the Soya milk.

Nope don't like Coriander..I always think it tastes like washing-up liquid!!
Emma is right too it is the herb of fashion how many times have I seen a bunch of it thrown onto UKTV food dishes.
I bought a bag of salad leaves from Sainsbury's the other day and it had coriander leaves in it.. all you could taste..so had to spend ages removing them all out like a picky little child

Cheekygirl is right there was a really good discussion about Budget cooking on a thread called "Cooking on a G string" ages ago. I t had some excellent recipes on it and ideas to use. Here is the link to that.
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You will find many ideas there.

Here is the link to that recipe
[link]
You can also try veganvillage.co.uk for dairy free recipes.

Try this one I often do this for friends and it is always popular even with the meat eaters. It is a Delia recipe and I use asparaagus in it as well for and extra classy touch and a nice little side salad and away you go..
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The pasta is from Sainsbury's and worth using.

I caught a programme the other day about a Brunch she was preparing with her daughter and Boyfriend. Nice Bagels I thought and a wonderful Artisan bakery. Since we spend many a happy holiday in the West Country I thought I would look up this wonderful Lighthouse bakery so we could visit.
But, I find it is near Clapham Junction... that's quite a trip for your morning Bagels even if they are for the Boyfriend to play with!!!

Quite right Rosti...Senior moment there..I knew it was something veggie (not fishy anyway)

I have tried in the past to make marshmallows with vege gel and been unable to get a proper set. Somebody must be able to produce a vetgetarian version though because I have seen vegetarian marshmallows. One recently was in an expensive chocolate catalogue..so unless they are lying through their teeth..........

Deep fried very thinly sliced cabbage...correct..
What a lovely Dad..Bless him.. hope he is due for a good Christmas present...

What about Simon Rimmers restaurant in Didsbury.. It is called Greens and is excellent.

You're a fan then??

So Tina ....how did you get on? and what did you wear in the end?and when do you start? hope it's not in at the deep end with the Christmas Dinner

Don't believe it..we have been amazed at the number of errors, and 99p takes a bit of levelling out. One till receipt last month we had three mistakes, and we were charged for a bottle of wine we didn't get. That was Sainsbury's and they did give us our money back and a £25 voucher after we rang the manager. So maybe it does even out yes.

Woops forgot to put in the link...Senior moment there lol.
[link]

This is the one I always make nowadays. It is a beautiful recipe as you can see from all the reviews. It is a bit of a pain being in cup measures but really worth doing. very bananaery

The Clementine cake is gorgeous, and I can definitely recommend it.Great for the wheat intolerant and I believe it is gluten free too. I used to do this many times for Staff "do's" at school and it was one of the most requested recipes. Never fails either.

Saw these somewhere and I'm going to do them for our dinner. Wasn't a recipe at all really but looked gorgeous. Little squares of filo pastry arranged in a star and brushed with butter. Then 1/2 a goats cheese with a spoonful of cranberry sauce on top. Gather the edges together to make a pursy thingy and brush again. Bake in a moderate oven about 10 mins till golden. I'm going to put a lovely little gathering of leaves to one side and it's sorted....Any good.

I wonder how often you check your till receipts?
I ask because we are aware of many mistakes . We are in the National Shopping Monitor and ALL our Supermarket receipts are scanned in and used for research. This means that everything we buy is checked and so we notice errors.
Yesterday for example I bought a bogof offer from Tesco of Tomato and Mascarpone sauce..99p for two. When we got home we found that we were charged 99p each. That meant a trip back to get the money refunded. I wonder how mmany customers had bought those and not noticed not bad for the store eh.
A little tip here put your offers on the belt first if you can then you can check them easily.
So to check or not to check that is the question?

Somebody on one of the Come dine With Me programmes did her potatoes in couscous and everybody raved over them and how crispy they were. I have wondered whether it works too.

Pine nuts are seeds, I love them too, but quite expensive. I get them from Julian Graves if you have a branch near to you. Or, you could mix them with a few raisins.. Anyway here is an explanatory link you could print off.
[link]

A couple of things to add to the ones mentioned. Do you let the base cool before you add the potato? If it sets and forms a "skin" then the potato stays on the top better. Another thing that might help, try adding a beaten egg to the mashed potato that often helps.

This is probably not the recipe that you saw, but it is a good recipe. It is a Mega Sandwich by Sophie Grigson that she did on the site a bit ago.
[link]

Hello there, sorry I didn't reply to this we were out again yesterday and didn't use the puter.
Anyway it is a nice cake and well worth making. I always used an ordinary teacup of water, never measured it out but I could if you don't have a cup. The cake tin is at the top of the methos, a round deep one about 8". I have never made it in a loaf tin because I used to slice the centre and put a gingery buttercream in, but there is no reason why it couldn't be done in a loaf tin.
Hope you enjoy it.

Sorry should have put...click on the bar at the top marked Community and you will get the forums recipe request is about third down.

Hello Lisa, try this one , it is a wonderful site with 140.000 recipes!! so you should find something there. It is called Recipezaar and is extremely interesting anyway. If you find the forums you can post a recipe request anyway and there is always someone there to help.
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Hello Sharon, I think I have got this one for you would this be it?
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Hope so, and welcome to here.

Well written rday.10/10
personally I have always done my sponges this way..what used to be the old creaming method, but I do 6 6 6 and 3 eggs makes a more manageable cake size for me. Saw the lovely Lotte do a Victoria Sponge the old fashioned way on a programme a while back and it reminded me what a really nice cake a sponge is. She made hers with a blackcurrant curd and the whole thing sort of slipped to the side. But the cake was gorgeous.
Good luck with your try Mrs H and welcome to the site.

hello, There are a lot of Rick Steins recipes on this site, 13 pages of them so you might find the one you want here. Otherwise you will need to get hold of the relevant book. Your library should have most of them, or I often copy a recipe down from a bookshop!!
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Nice to see TopChocPaul doing so well.. It seems ages since he has been on GFL. Where are you Paul??
I can certainly recommend L'Artisan Du Chocolat..we bought some of their chocolates ages ago when they were at a Food fair in Tatton Park. Absolutely fantastic flavours, and completely different from any we ever had before. Gorgeous presents for Christmas...hint hint..

Just shows the power of advertising!! we have just done our weekly shop and were looking for red kidney beans. my husband saw the Branston Baked Beans so put a tin in the trolley...He can eat them on his own though I don't like them.
You might like a recipe I used to do with the children in school which was very popular.
Baked Bean Pie
1 large tin beans
some cooked sliced sausage, or 3-4 rashers of bacon snipped and fried, or 2-3 sliced tomatoes.
1lb potatoes cooked and mashed.
Just layer these in an ovenproof casserole dish, beans then bacon or whatever then mashed potato.
Fork over the top and sprinkle with grated cheese if you want, cook for about 30-40 mins gas5 till bubbly and brown.
Always gotgood vibes about this one.

Bill did indeed win that week. They said..."We at Come Dine With Me don't take kindly to tactical voting" so they made Isabelle remark the diners, or she would be disqualified. So she stuck mainly to her original marks but upped Bills to a 6..therefore he won.
All seems a bit odd mind you after some of the things that had happened this series. Not as good as the first one really, but still there were some good characters.

here is the link to the actual recipe.
[link]
There is also a good site for vegan/vegetarian so egg free recipes. veganvillage.co.uk you would find muffins, cakes and biscuits etc on there.

Same here.. glad Bill won. That cheesecake of his looked wonderful fancy doing that sometime.
Well that is the last of this series. A mixed bag I think but on the whole enjoyed them.

Hello Suzanne, this has been on before. If you type in Rick Steins Canneloni into the top search bar and make sure messageboards is showing, you will find the last thread. I have made this since it is one of his few vegetarian recipes, and I must admit I copied the recipe from a book in a bookshop!! It is in one of his Food Heroes books, but not sure which. Very tasty recipe actually, the tomato sauce does make a big difference. Worth trying.

In yesterdays trailer she is supposed to get her come-uppance so it will be interesting to see what happens.
Bill is really nice I hope he is re marked, and I fancy his Cheesecake. It must be good for "the cow" to have taken home a piece..
Countdown back next week Hooray!!...now I'm showing my age!!

Oh thanks for that, I knew I knew him from somewhere but it was the hair or lack of it that threw me. His food looked lovely and beautifully presented. The goldstein woman is going to be very unpopular when they all see the programmes. I don't how she could do that..

In this weeks group..does anyone recognise Bill?? I'm sure I know his voice but can't remember from where. Was it Magpie??.
These seem to be a funny bunch another one with a 1 point..her family will be mortified when they see her..

Lol.... God!!! Now there's an idea!!! I;m all for that one

I didn't see this programme, but I had the Nigella "Feast" book from the library last week to look at. There is a recipe for..Chocohotopots on page 256, which might be what you are seeking. You could always try your library or nip into a book shop and write the recipe down. I've done that before now!

It is a classic whisked sponge recipe, which does not use butter so you get a much lighter sponge. It goes well with the cherries and the cream, and the recipe works very well indeed.
Nice to see the Black Forest Gateau again..I remember these way back in the 70s when they were all the rage.

Well it is a bit of fun and it is food..bet the children would like this.
[link]
While you are making the pumpkin pies

Hands up who wants to get me going on meat eating then

Hate peppers actually..but my husband loves them. Anyway I do make an effort to try and buy British, but that can be quite difficult. I was in Tescos yesterday looking for green beans. They came from everywhere but GB! Zambia, Kenya and somewhere else but no GB. Seems a shame.
Organic...mmm...bit expensive for us really.

I recorded this to watch this afternoon, and was pleasantly surprised not having seen this programme before.
James looked very sexy and danced really well. He's lost weight and looks great for it. Well done James and partner.

That's very sharp tampernaide..Livewire has made a very valid comment here. It seems to me that the man is getting a big break with two days of television!
I often wonder why we get the same programmes repeated over the weekend, would it not be a good idea to at least alternate days of programmes so we get different viewing opportunities. Better yet.. get in a few interesting programmes from America their food network is good.

Here is a link to a Chocolate fudge cake which is on the Vegan Village site so is egg free. There are a lot of egg free recipes on here you might find useful.
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I always use Polenta in my cornbread recipes, it is freely available in most of the larger supermarkets. I have certainly bought it in Tescos and Sainsburys. Just watch that you buy the powdery ingredient not the block.

Slight problem here...I don't have a mobile phone!!!

Ooops Love Grub..got carried away there eh!! This weeks lot look a lively bunch..very girly. Must admit to being disappointed with this series, it seems to have lost its innocence somehow and is too contrived now with everyone in big posh houses.
By the way summerwine Danny won last week his was the only relased evening really.

Now now boys..behave..

By the way...have you noticed the adverts cunningly placed at the side of this thread? It strikes me that you could send off for the catalogues for your work or at least print off the information..

I hope he isn't putting them all on a beer can !!

Right, I think the clue here is in the raspberries and rhubarb... try it again with currants, sultanas and raisins..a packet of mixed dried fruit shoul do it..and I would stick to the 4oz of sugar.

My recipe for a boiled fruit cake is very similar to this, except I use 4oz sugar, and 1/4 pt cold tea and only one egg.
A few things come to mind..how long did you simmer the fruit for? I only boil mine for 2 mins, then leave to cool.
I bake mine in gas 4 maybe you could have done with a slightly higher oven. Don't beat the mix too much when you add the flour etc., By the way when you left the mix to go cold was the marg set on top? you need to keep that stirred in.
Don't worry about the forum people will be glad to help..have another try Ceri.

What you want, what you really really want ...is a tasty Lancashire, especially off one of the market stalls in Lancashire where they will give you a bit to bite.
The best cheese in the world. Ask for Mrs Kirkhams..wonderful.
Lancashire Cheese rocks!!

That sounds lovely, I am a blackberry fan too. This cake was from my really really old recipe book I have had since I was a little girl. I used to write in fountain pen then, and a lot of the recipes are so worn and splashed I can hardly make them out. But, they are recipes I know work most were my mums, or school ones.

Isn't it funny how people turn out! i started the week not liking Kevin at all, but really warmed to him by Friday. I thought Jane was great at the beginning but by Friday hated her. She was so horrible to poor Amanda and her food. Keeley...well she was a fraud really... thought poor Amanda should have won.

It occurred to me that the design might in danger of becoming too complicated? It could work to have a companion item that contains all the gizzmos and gadgets.. grater, cheese wire etc. Then your chopping board would be nice and simple to clean.
I would answer your questions but can't remember them lol.
Knives...I have a vegetable knife that I use for everything, a bread knife and a large chopping knife. Don't like a lot of knives in the house.never did..

They do seem to be allowed to bend the rules. There were a few in the last series who didn't actually cook. One woman bought everything in Selfridges and told the others she had cooked it all., and there was the guy who had a professional chef in to do all the cooking, because he said that was how he held dinner parties. Whatever works for you I suppose..

Sorry didn't see this one till Essex Girl nudged me in this direction. I wonder what recipe you used? and what sort of apples? I tend to use Cox's for baking because they are not too juicy. Having said that I have an Apple Crisp cake recipe I have used forever which uses 1 large Bramley.
Apple Crisp Cake.
4oz SR flour
1/2 level tsp cinnamon
pinch nutmeg
2oz butter
2oz caster sugar
1 egg
3 tablspns milk
1 large cooking apple
Topping
1/2 oz caster sugar
1/2 oz flaked almonds
1/4tsp cinnamon
1/2oz butter.
7"tin, Gas6
Sift dry ingredients into bowl, rub in butter till breadcrumbs. Stir in sugar, beat in egg and milk to make a thick smooth batter. Add apple slices and turn into greased tin.
Mix almonds sugar and cinnamon together and sprinkle on top of cake. Dot with tiny dabs of butter.
Bake oven mark 6 about 30-40 mins. Feel the centre if spongy and golden, usually done.
Cocktail stick is a bit iffy with a "fruity " moist cake because of the moistness.
My mum taught me to "listen " ato a cake.. if you put it to your ear,- not too close- and you can hear bubbling or hissing it isn't done! put it back for a little longer.
Any use??

This new batch seems er..interesting.. don't like the bloke..not my type at all..

Beat your house smells of vinegar now lol

Absolutely right Braces..and I was one of the cooks.. my Manchester tarts were just like Mary's link, with chocolate sugar strands on top. We also did a Chocolate version with a blancmange topping..very popular I might add!
Had to be raspberry jam in the Manchester tart too, and really crispy pastry.. None of your Hammer and Chisel stuff either

I'm sorry that I missed your reply Essex Girl. I bet your egg custard tart was gorgeous. Mums used to rise up because she used all SR flour lol, but it didn;t matter, the pastry used to be sort of sugary crispy and was lovely. I've never made one like it really, nor would I want to. Did you make THE chutney? I'm not bothered whose it is it is such a welcome recipe in my house.

This is a different way to make a sweet pastry and well worth trying. I always put a little icing sugar in mine, and must admit the s.r.flour brings back memories of my mum who always used this in her pastries. Her baked egg custard was memorable, because the pastry always rose through the egg to end up on the top..lol. It tasted really good though, and well it was hers.

This is a seriously good cheese pie/tart. Tamasin makes a Kirkhams lancashire cheese and apple tart, but any good Lancashire cheese would do as long as it a tasty one.
[link]

Followed by....
[link]
Is that enough ideas. This site just happens to be featuring peaches today!

Have a look at these..the pickled peaches are nice
[link]

Well I don't care who the recipe belongs to..in my house it is mine now!! It is a seriously addictive chutney this one, and is good because it can be used straight away. The last batch I made I added 3or4 snipped sun dried tomatoes in oil that I happened to have in the fridge, and this really made a difference, very tasty with the little bits of sun dried in as well. I don't put the raisins or almonds in because we aren't keen on them.
Very jealous of all these home grown tomatoes.. I grew some 2 years ago and they were a disaster. Didn't ripen and covered in little black things!!!

I have just had a look at the recipe on their website, and it looks full of errors to me. What do you do with the sultanas and the lemon vodka? and no mention of baking it . I would stick to Nigellas New York Cheesecake and put some poppy seeds on top

Must admit this was better than I was expecting, I don't watch Celebrity thingies at all but I did enjoy this one. The Jamaican food from Mica looked good too. I think Ben could have done with putting the dogs upstairs though on his evening.
No recipes on their site yet however.

What client base are you aiming at? The Designer kitchen cook who has equipment to look nice in the kitchen but doesn't really use it.. the professional chef/cook who uses the boards frequently, or the "home" cook who uses a board for occasional everyday cookery? all of whom might have a nice modern kitchen.
I like the idea of the removable centres... that is quite innovative, but you need to cover the hygiene problem. The idea of a rim is very useful, one food I have a lot of problems with when chopping is Tomatoes..the juice goes everywhere.
Good luck with your ideas.

I think you should write a book..The trials and tribulations of running a Chutney business...
What are you going to do next or is this retirement? Good luck with your life anyway whatever you do..

What a laugh this thread is..I feel like I've been watching a tennis match
personally I'd go with Oven Chips
Are you Sourdoughing yet Terry??

Oh how I agree with you Flaky, I HATE the way they "celebritise" everything. What a shame. The best part of that prog was the mixture of participants. Maybe future weeks will be the same old format...I hope so.
Hello there Mariexx

There is a new series of Come Dine With Me starting next week, Channel 4 at 4.30 I think. Enjoyed the last one...hope the next series will be as entertaining.

Is it a coincidence that 4 of the adverts on the side of this are for Deep Fat Friers??? or is it clever Website work??

I hope this isn't too late, there was a very good thread about this a long time ago now, but still worth reading. There were a lot of good ideas from people on it and some very interesting recipes to a budget. It was called Cooking on a G string!!!
[link]

Who could forget the Creamy Brie Mash!! lovely....
Hello again Mamachef..how are the family?

There are a number of brown rice salads here according to what you have in store.
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You should find something I think.

I generally do mine in late October, used to do it during half-term week. But, you could try sampling the spirits you are going to use before then eh!!

Kitu if you are in the UK it might be a good idea to get a set of cup measures. tesco sell them very cheaply, and I got a set in a Range store for £1.49. Saves a lot of hit \nd miss.

There was a post a while ago about this, giving the book and a few recipes..might help.
[link]

My recipe box is infected with a lot of meaty things!!!!!
I don't want chicken and beef recipes. I tried deleting them but it doesn't seem to work.

One that I do a lot is Tamsin Day Lewis's Stuffed baked tomatoes. Very tasty, look great and with a pretty little salad on the side a terrific starter.
[link]

That sounds really nice, I think I would go with Mrs WW and put the thin layer on first, that would stop the fruit from bleeding too. What about making some of the juice into a sauce to go with..

This is a nice recipe off the Delia site. for spiced pickled runner beans. Worth trying and it uses 2lbs of them.
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Sorry..bear with me here, what is a steamboat?

Paul Hollywood has a nice beer bread recipe on here, I don't see why you shouldn't follow that in a bread machine, and add your own mustard to the mix when you add the liquid.
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Do you happen to know what the cake was called, or what it looked like? If you type Nigella.com and click on recipes, then type chocolate cake you will get a lot of different ones. Her Chocolate cloud cake is a good one, but more of a dessert.

It is called Chocolate Sauce Pudding and is on her site if you type that in.
Here is the link though..
[link]

Have a little look at veganvillage.co.uk they have a lot of recipes for non dairy foods. Might help.

Warning though... I have just come back from a small local farmers market and
Bought some lovely olives..too many and very expensive..I'll be eating them all week!
Bought a large cauliflower..when we got home found an "ANIMAL"in it so can't bring myself to eat that...well we are vegetarian..
Bought too much cheese..terrible for my ever expanding waistline...
Bought some chutney..quite dear and I can actually make my own tomato pickle very successfully..at a fraction of the price..
Bought some very nice carrots but the dirt on them has filled my sink, and the tops etc., have filled the bin..
Otherwise...a great idea.

What about puddings??
Nigella's chocolate pavlova with raspberries is lovely,
Individual creme caramels,
Little chocolate pots in individual cups,
Tamzin Day Lewis's chocolate raspberry pudding,
Big bowl of exotic fruit salad,
Roast peaches in wine,
Any more???

I would go with the Haloumi cheese, cherry tomato mushroom and a little tip to make them a bit more substantial.. boil some baby new potatoes to thread on as well. All brushed witha nice garlic or basil oil and your vegetarians will be happy. Not so with the fish in foil I fear though..
Some big bowls of pasta salad, rice , coleslaw whatever you feel like making and they will be eating well.
A nice little tip for an easy pud.. is a bowl of Magnum, Malteser type ice creams on sticks makes a very popular pud for teens, and you can leave them to it. Good luck and happy birthday to your little growing up baby!!

That's lovely to hear..it's nice when someone lets us know what happens. To those who wonder why anyone would bother to cook for the unusual diets, your post says it all. What a nice friend you are.. I bet it was worth the hangover

Well... I like the idea, but not the costing, I do find the majority quite expensive. Now I'm not talking meat here because we are veggies so don't buy the animal foods. Are the veggies worth the extra? not sure here, I have bought organic ones but can't honestly say the the flavours are better. Make my own bread but don't like the extra cost of Organic flours so I buy good name brands.
I tend to think that the Organic thing is a bit well sort of "trendy" and well I'm just ordinary..lol.

I was interested in these so looked them up. From the information given here I would think you could make them with the Quorn Pork style Ribsters. All you would need to do would be to chop them finely or process till you get the minced pork effect. You might need more than one packet though.(Currently £1 a pack at Farmfoods) You would also need a source of the skins, or maybe the Chinese won ton skins would do??
Anyway here is some information...[link]

Hello cmt, this is a product that is sold in America for flavouring, they have quite a lot of different ones like maple syrup, pumpkin, and this one peanut butter one. They seem to be almost like essences and you add drops or 1/2 tspns to the baking. No idea where you would get it here..
[link] Have a look here anyway.
Just out of interest I have only just finished an excellent book about Amish called Plain Truth by Jodie Picoult..an excellent novel.

Sorry, should have added some ideas but I had a crazy!! moment lol... anyway a nice bowl of roasted vegetables would go well for meat eaters as well, and not too spicy. There is a good recipe for Chick pea and spinach tapas on site which is easy and tasty.
You can buy a dairy free "cheezly" at Holland and Barratt which you could use too.
I think you are a great friend to have and well done for caring that's a lovely thing to do,
Jenny

Excuse me...I choose not to eat meat or fish or organ food and I am most definitely not crazy..

Sorry to but in here Jill but the caramel slices recipe is now on page2 they don't seem to be moving the posts up as they are replied to at present.

Wasn't sure if you had seen this Jill, with you being new to the site you may not think to look further back in pages, and for some reason it didn't move up.
By the way you can use any chocolate, I tend to use a good cooking choc now.

Have you seen the Covent Garden soup book recipes. They are excellent books and written in a very clear and informative way. I can recommend the Spicy Sweetcorn Chowder it is delicious. Have a look in the library.

Its me aagain.. have you looked at veganvillage.co.uk
This is quite a good site for recipes, but you've probably seen it.

Hello Jill, welcome to the site..the more the merrier. Here is the recipe it was on a request for caramel slices a few pages back. I used to call them toffee squares though.
Toffee Squares.
8oz flour
6oz margarine
3oz sugar
1/2 lb creamy toffee
4tablspns milk
1/2lb plain chocolate

Method
1. Make up shortbread, line a square tin ( or Swiss Roll tin, with mix then bake gas 6 electric 175. about20/30 mins or until golden.
2. Melt toffee with milk very gently in a pan. When mixed cover top of the shortbread with the mixture.
3. Cool until toffee is set.
4. Melt chocolate in bowl over pan until liquid then cover the top of the toffee mix.
6. When chocolate is set cut into squares and enjoy.
This is my school recipe, the children used to do half measures in tinfoil tins.. always very popular and a real treat for them.

Hello Vegan, the recipe doesn't seem to be on this site but it is on the BBC site. here it is anyway is this the one you want?
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Hello rhino, this recipe is on her website..nigella.com but here is the link,
[link]
It is the Chocolate Pavlova with Raspberries and is lovely..

Oh isn't that nice, thankyou for that. It is a very well tried and trusted recipe that I used to do with the children at school. They didn't have time to boil condensed milk or would get the wrong kind..so came up with the easier version. This was the treat end of term lesson..mind you I don't know how it would fit into today's curriculum, where you design everything lol!

You wait till you get the Red Sea baby sit back and watch her go!!

I had a look at the video of this because I was interested about what it was.Is it anything to do with the size of the pineapple? because the one that Sophie used seemed to be a very big one. If you used a smaller one maybe the ratio of sugar to fruit would be too high and so affect the setting.The recipe doesn't actually give the exact amount of fruit does it yet there was a mango one as well.

The San Francisco has a slightly sourer taste I think and a denser texture, but there is not much difference in the appearance. I prefer the Red Sea Sourdough actually the flavour of that is fantastic, just like the bread we had in America.I think it's a matter of trying out a variety till you get the one that you like. My favourite at present in a Wholewheat, honey, sunflower SD.
Did you get your starter flakes going?

The San Francisco has a slightly sourer taste I think and a denser texture, but there is not much difference in the appearance. I prefer the Red Sea Sourdough actually the flavour of that is fantastic, just like the bread we had in America.I think it's a matter of trying out a variety till you get the one that you like. My favourite at present in a Wholewheat, honey, sunflower SD.
Did you get your starter flakes going?

Nice thick slice of toast made with decent homemade sourdough..and real proper butter..I can almost feel the calories going on. Why is everything that is really nice so calorific

Very interesting article, well worth reading and covers most of the basics I have picked up. He is quite right ..once you start you don't want to make any other breads, and there are so many tastes and texturess. I have made a Sunflower, honey and Wholewheat Sourdough this morning..Lovely.
I now have Red Sea, San Francisco starters on the go, and am getting an Oregon starter, which has been on the go in the same family for 150 years. Imagine that!!
[link] this is the telegraph link.

Hello Chris..I wondered how you were getting on, glad to hear that your bread is doing well. Don't worry, my first San Francisco was a bit flat too, next time I am going to use a round cake tin I think. The Oatmeal and potato one is Donnas from the Recipezaar site, just type it in to the search and it will come up. It had good reviews.
Did you get any Red Sea starter? Thaat is the best I think for Sourdough. Are you on Relishes site at all? if you are then you could E-mail me on that, and I will send you some.
[link] this is the site and I am Jenni on that, if that's any help.

Hello Caroline, cats and veggie? just like me.
I have just fed my red sea starter funnily enough, need another wholewheat loaf in a couple of days. I fancy making the potato and oatmeal bread next, that has had great reviews.

Here is mine I used to do with the pupils as an end of term treat lesson.
Toffee Squares.
8oz flour
6oz margarine
3oz sugar
1/2 lb creamy toffee
4tablspns milk
1/2lb plain chocolate

Method
1. Make up shortbread, line a square tin ( or Swiss Roll tin, with mix then bake gas 6 electric 175. about20/30 mins or until golden.
2. Melt toffee with milk very gently in a pan. When mixed cover top of the shortbread with the mixture.
3. Cool until toffee is set.
4. Melt chocolate in bowl over pan until liquid then cover the top of the toffee mix.
6. When chocolate is set cut into squares and enjoy.
This is my school recipe, the children used to do half measures in tinfoil tins.. always very popular and a real treat for them.

If you mean the one in the little cartons No it is a pouring or cooking "cream".

Just wondered Chris..how did your wild yeast starter go? did you ever make the Sourdough bread?

Ellie, if you try this site you will find lots of recipes for eggless cakes.
veganvillage.co.uk

Oh thankyou for that, it looked a lovely recipe but I couldn't find it anywhere, & it's not too late at all I fancied making it for Friday night.

Just to add to this, it had Spinach in it also...

The other day I saw Celia Brooks Brown do a recipe using Quinoa, it had onions, vegetable stock etc., and was done a bit like a Rissotto. Does anyone know what it was because I can't find it on the site. Mind you I could be looking in the wrong place!!

Hey Dannyboy, have you finished school yet? and how did your food exams go? What are you going to do now?

Well there are a lot of Rick Stein followers on this site, and I must admit to watching the odd show myself. However there is not a lot for veggies here, and a whole day of fish is a bit much. I often wonder why the channel can't get in some of the wxcellent programmes from America instead of these endless repeats.

Do use your library cheeky girl, I was actually looking at the Jeanette Orrey book in mine yesterday, brand new! and they will order them for you.

No but it is great made the day before, qand turned out easily on the day.

When I used to do the puddings for the larger staff "do's" we had in school, I had to fit them into the teaching day. So I used to bake large whisked sponge bases in pairs and freeze them. They could be finished off on the day with fruit and cream as desired. I did chocolate, coffee and plain ones. Coffee and mandarin works well, chocolate and cherry of course, and plain with strawberries peaches or raspberries. The other thing I used to do was plain sweet shortcrust tartlet cases and freeze them. Then they could be filled with fruit and creme patissiere.The latter are useful because they are easy to serve. Creme caramels are also popular quite good for those who dont like the cream, serve with a brandy snap. Hope that helps a bit.

Whaat a wonderful thread this was brings back happy memories indeed.Poor little birdies..how undignified

The tea would moisten the fruit more wouldn't it. Have you used all your All Bran now?

When I started teaching Food in the 70's everything was flans...sponge or savoury. Definitely no quiches. Then suddenly "foreign foods" arrived, and I started writing quiche on the board. Kids were coming in with notes, "can't do cooking today, we don't like foreign food!"
Same with Pizza's, horrible.. bread with tomato sauce on I'm not making that...etc. Now look what's happened,pizza's and quiches everywhere.It's the media influence I think.

They are like hens teeth these days though arent they lol.

Nigella Clementine cake is a good one because it is wheat and gluten free and absolutely gorgeous. Very easy to do before hand and very popular. Here is the link.
[link]

Doves Farm have a good website with lots of recipes. Maybe a Bakewell tart with dairy free ice cream?
[link] Tart

Hello Julian, here is my recipe from the 70s. Used to make it when it was called cold curried chicken
Ingredients
Any amount of cold cooked chicken, or about 2 chicken breasts.
1 onion
1-2 tspns curry powder
1-2 tablspns chutney ( a nice fruity one peach is good)
1 tblspn oil
1/2 small jar Mayonnaise, I always use Hellmans. (usually light now)
1/4-1/2 pint single cream or soured cream or creme fraiche.*(each of these will give a different tase)
To garnish some halved green grapes, or toasted almonds, or chopped herbs of choice.
Method.
1. finely chop onion.Gently fry in oil till transparent.
2. Add curry powder cook gently about 1 min.
3. Add chutney, (not Branston) a mango chutney is good.Leave mix to cool.
4. Stir in Mayo, cream of choice,chicken, season to taste.
Serve with rice salad or a crisp green salad or both. Garnish with your grapes or almonds or whaatever you choose.
Hope this helps. I used to make this in the days before everyone started making it, but have still kept to the recipe actually. Use more herbs now, we didn't then, and use light mayo now, we didn't then.I don't use chicken now either, we've been veggie for 25 years so use Quorn now.
Ah well times change.

Not on Sourdough it needs to be the citric acid powder.

Where did you get it from Stasia? I tried to get some for my Sourdough bread, (it accentuates the flavour,) and couldn't find it anywhere. I used to use it quite a lot years ago when making lemonade but it does seem difficult to find.

I like Tamsin Day Lewis's Stuffed baked tomatoes, these make a lovely light starter with a little Rockety salady thingy to go alongside, easy to do and can be done beforehand and put in the oven quickly.
[link]
her chocolate and raspberry pudding is pretty good as well for a dessert.

Oh well done Chris, I thought that looked a good recipe. Whem you have time add a review to that recipe on the site they really appreciate them. I have just received some San Fransisco Sourdough starter from someone on the site so I am looking forward to trying that now.
I am not a member of that site yet but am considering joining justy for the bread forums. If you are not a member you can't send private messages but you can receive them, and that is how I got the starters.

When you go on to the Recipezaar site have a look at any recipe by Donna M. If you click on to her name it gives you her Sourdough cook book. This has 20 or more recipes in it, all of which are excellent. There is a fabulous potato and onion deli style bread.
[link]
This is the link to the Sourdough Cookbook.
I love this site and have learned so much from it, and recommend it to everyone. The bread forums are so informative.

It's the e-mail problem really,I don't give out my e-mail for obvious reasons,but if you can think of a way round that I would be happy to send some. Actually I began with a starter off the site and got an excellent result with that. Very well worth trying. This is the one I used.
[link]
If you go on the Recipezaar site and type in Sourdough starters then scroll down you will come to Donna M.s wild yeast starter if you are interested. She is the bread forum host and really knows what she is doing.

Sorry, should have said, the cup is a tea-cup, not an American one.

here's mine. I used to do this with the children in school years ago.

All Bran Loaf
1 Cup All Bran
1 Cup sugar
1 Cup Mixed dried fruit
1 Cup milk (I suppose you could use tea here)
1 Cup Self-Raising flour
pinch salt.
Method
Mix All Bran, sugar, fruit and milk or tea in a bowl. Leave to stand 45 mins. Stir in sifted flour and salt. Pour into lined loaf tin and bake about an hour gas 5, maybe more time till cooked and brown.
I know what you mean about All Bran but this makes a good loaf.

A nice bottle of red wine perhaps.
Hope you are enjoying your break.

Have a look at this Chris..getting back to your burger buns [link] You can click on the recipe too.

I could send you some red sea starter if you can think of a way of sending me an e-mail of where you are going to be here?

I started with my own starter from an american recipe, and that worked well, but then the more I got into it the more technical it became. I now use Red Sea wild yeasts I got from a member of the website that I used. It's really interesting and the bread is WONDERFUL. The whole thing has been a revelation to me. Have a little look at this link if you are interested.This is the way I began.
[link]

Sherbet Lemons used to do my tongue, when you got to the end and you got sherbet rush the sweet was like a razor!! Pineapple cubes used to do my tongue too suck them at your peril..Anyone remember lemonade crystals? used to buy it in little cone shaped bags, and you'd dip your fingers in and suck..Dread to think of the colourings..

Mary.. have you tried any Sourdough.. I'm getting to be a fanatic nowadays. Doing Sourdough everything.I think it's addictive

If you want a soft crust, try rubbing the tops with marg when they come out of the oven. That works for me.
Did Paul ever do Sourdough then???

Brown and White bread,
Butter thinly spread,
Egg and cress
Cucumber very thinly sliced...(very "in" right now)
Cream cheese and smoked salmon well seasoned.
Thinly sliced meat of choice, spread the bread with mustard mayo for a change.
Of course a selection of beautiful little cakes.. little temptations, and scones with jam and cream.
Earl Grey anyone??

I love giggly Rachel..the $40 a day one I saw was Paris. Really good, they should show them here.

Is this the same slug and lettuce that is in Manchester??

Now Nick...what about the diet?

Totally agree, I love watching the Food Network programmes and they have some really interesting ones that could be watched anywhere.Did you see any of Rachel Ray's progs, 30 minute meals, or $40 dollars a day which shows a wide variety of cities. They would be better to watch than all the endless repeats wouldn't they.

Big Secret... Wash the rice REALLY well before you cook it. This gets rid of the starch so your rice doesn't get sticky when cooked. Now boil the rice for about 10 mins till "al dente" a bit of bite.
Now a bit of oil in the bottom of a wok, and gently fry a bunch of chopped spring onions, add the rice and stir fry till hot. Throw in a handful of peas as you are going. Then make a hole in the middle and add 2 beaten eggs, with a bit of seasoning and as they start to scramble stir them into the rice it should all be fairly dry. Lastly add a good drizzle of Soy sauce and stir in. Then enjoy.
This is the way my husbband does ours every Saturday night..it's a sort of tradition thing..

Just out of interest I had a search for uses, but didn't come up with much use for the leaves. It seems they are used sparingly, I did find a curry recipe that uses 2 leaves!!.This may be of use..[link]
The seeds of course are widely used but you will know that..

The thing that puts me off makung my own curry sauces is the LONG list of ingredients. We don't have curry very often so I know they would just sit in the cupboard for ever...
I buy Marks and Spencers Madras curry sauce or the Tikka one. If Delia recommends them then that's good enough for me..

Hope this isn't too late. I posted this the other day but it didn't appear..don't know why because it's a very old recipe. Here is a lovely moist light gingercake. I used to do this for a birthday cake for someone because it was their favourite cake.
GINGER SPONGE
2oz butter
2oz lard (I have used 4oz butter or marg and no prob)
5oz caster sugar
2tablespns syrup
1 teacup water
8oz S.R. Flour
1 desstrspn ginger
1 egg
pinch salt 1/2 tsp bicarb of soda.

Lined deep sponge cake tin about8ins.
METHOD
Put butter lard sugar syrup and water in a saucepan, bring to the boil then leave to cool. (I put mine in a bowl with cold water to cool more quickly. Warn people though it has been thrown away before now!!)
Mix dry ingredients together except the bicarb. Make a well in the middle add the beaten egg but don't stir in. Add wet mix and the bicarb dissolved in a little water. Beat or stir well, DON'T WORRY if it looks very wet.
Pour into a well lined tin and bake gas 5 350 electric for about 1 1/2 -2 hours until well risen and golden.
This is a very well tested and tried recipe that keeps really well.You can tell it's old it's all in ounces!
I cut in half when cold and put a layer of buttercream maybe with some little bits of chopped ginger in it...Do try it is worth a go.

Buying a pizza mix isn't cheating at all, Ainsley Harriot used them the other day. Oooh the onion would be great, anything goes really, it's all to your own taste.
Go girl

Quite a good one for a newbie dough maker is a Ciabatta bread mix from the supermarkets. You can do this in a bread machine,and get a really good result. Don't forget to use the dough cycle you don't want to bake it. We make one with a veggie Quorn salami slices product, and put them on top of the tomato with Mozzarella on top. That way the "meat" stays moist.Another really nice on is a Roasted Vegetable one..get a tray of them from Morrisons or Asda and cook them gently in the oven first then cool. Little blobs of Mozzarella on top lovely.
Really good luck anyway.

My husband makes our Pizza every Sunday and he makes his own sauce.Just a tin of chopped tomatoes, a bit of chopped onion sometimes first, then a good squirt of tomato puree, and garlic puree. A little pinch of sugar and leave it to simmer slowly on the stove till thick.He uses pizza mixes from Sainsbury's or Tesco but puts a bit of olive oil in as well. He kneads the dough well before rolling out, mqake sure the dough isn't too dry it needs to be a bit sticky.
We use a pizza stone and a piece of the non stick paper you can buy now which is excellent. He has learned well from all my good training!! and it's something he really enjoys doing now Bless him. Hope you do too.

Hey aheise, what did you end up making? and how did it go..make a lot of money?

Pleasure aheise, I used to do these with the kids at school because they cooked quickly when time is a problem. Another favourite one was sorangey with marmalade instead of jam, and little candied oranges on instead of cherries. Or.. put some currants or sultanas in the mix instead. The children designed their own of course when we had to do food tech!!

Another good idea (if it's not too late) is swiss roll tins lined with shortcrust, spread with jam, then a sponge mixture. This could be flavoured with almond and some flaked almonds on top. Or just plain then iced with a cherry on the top of each slice or ven some Smarties for the kids..Quite quick and sell well too.

Usually next to the chilled pastry. I know Sainsbury's sell it there.

That's terrible!! I hate to say this but the best sandwiches we have ever had have been in America. Not just for the size either.They just seem to be so much better at giving the customer exactly what they want, and every order is a special order. One place we went into cut the bread from fresh loaves (and all different types too) any spread, butter, low fat, mustard, mayo or whatever.Any filling you want, a vegetarians paradise... lovely.
Sandwiches here are so boring, veggie means egg and cress or cheese and onion or similar very little imagination really.

I made quorn meatballs in goulash sauce last night, with tagliatelli.Lovely and tasty. Saute an onion gently, add a tin of chopped tomatoes and 2-3 tspns of smoked paprika, cook for a few minutes, add the meatballs (you could make your own) then put into a casserole with a lid. Cook for about 30-40 mins lowish heat in a moderate oven. 15 minutes before serving add a sliced red pepper and return to the oven while you cook the pasta or rice. When you serve it stir through about 2-3 tablespoons of creme fraiche or soured cream and maybe some chopped parsley. And enjoy. I like to put avout a tablespoon or two of poppy seeds on the pasta.
Lovely.

I know Tuna is good for body builders, if he likes tuna,you could mix it with salsa and so into a pasta salad.
Also stir in some fat free mayo and a chopped pickle or pepper.. tomato etc.
Chopped onion, gently fried in non stick pan, a little curry powder a tablespn chutney, and fat free mayo, makes coronation chicken pasta salad.

There is a new series in the offing, but the one in the morning is the first series again. Hope they hurry up I really enjoyed the last one and there was some great banter on here from some of the participants.

Mine leaves a hole in the bottom also, I think they all do. I got round that by taking the dough out briefly when it haad finished kneading, removing the blade and then completing the process. Seems to work ok.

Just finished making a Granary loaf with my bread machine. Got fed up with the loaves turning out the same tall shape, so I now do what a lot on here seem to do and prove the dough in the machine, then put it in my own loaf tin. Absolutely brilliant.
Is that THE Rustie by the way??I do hope so I've REALLY missed her.

[link] Just typed Julian Graves into the search and this will locate your nearest branch.

Do you have a Julian Graves shop near to you? They are excellent for dried fruit. I always buy mine from them, and there are a number of the more unusual ones as well as very good quality fruits and nuts, at excellent prices.

Saw this late, hope Kieran is a bit better now, and has had plenty of nice ice cream eh.

Too true I am Essex girl, have been for Donkey's years. I saw her once on a programme using buttermilk and I never use anything else now. Makes gorgeous cheese scones too, and with little flecks of olives in.
OOOH I've got the urge now

Have you tried using buttermilk to mix your scones?. This makes a lovely moist scone,and is available in most of the big super,arkets.Like the others here I would not advocate kneading the dough, this toughens it,so you lose the lightness. Are you getting a good rise to them? when you cut them out make sure the dough is quite thich, about 3/4 in.quality not quantity.

I think it's the Tassimo coffee machine, currently in the Argos catalogue at about £100 in silver or black.
We love our coffee in our house and have bought most of the different types of machines over the years except the very expensive ones! but in the end we tend to back to the trusty Cafetierre.

Chocolate Cake
4oz S.R.Flour
4oz Butter/marg
6oz moist brown sugar
2 eggs
2oz plain chocolate
1/2 tsp vanilla
2 1/2 fluid oz warm milk
Method
1. Cream butter and sugar until light and add egg yolks.
2. Melt choc and add vanilla add to butter mix with sifted flour and milk to make a soft consistency.
3.Fold in stiffly beaten egg whites.
4. Bake in a 7in tin with the bottom lined for about an hour
oven gas mark 4.
This cake becomes more moist and tasty after storage.
It is probably not like the one your Nan used to make but it is a nice cake I promise .
This is a recipe I put on a thread ages ago from my little old tatty recipe book I have had for ever. This makes a really nice moist chocolate cake and is well worth makingI pomise.

I had a look on the website and here is a link to chocolate cakes. There seem to be a lot of them so you should be able to find the one you are looking for. Chocolate cloud cake sounds nice [link] cake

Hello, some good thoughts expressed here, you certainly seem to have a feel for what is wanted. I hope though that the "Off the menu" will continue to be a source of help advice and support for whatever reason.There does need to be changes to bring back the "defectors" (for want of a better name) who are sadly missed.

[link] This is another link with pictures and description.
I always thought it was more like Kendal mint cake "without the mint!)

Bad hair day maybe????
She has gorgeous hair, I wouldn't cover it up if I were her

By the way there is a great tomato pickle recipe here that would sell well it is a famous one from the Delia online site, and is on here somewhere also.
HThe Sweet Tomato Pickle recipe is on the link below.

[link]

This link is on questions asking about using tinned tomatoes.

[link] is the link.

I would go for Victoria scones, Victoria sponge cakes, Seed cakes,and any jams or jellies you can do. They were fond of their pickles and chutneys too. In the Victorian Kitchen book the jars were very simply sealed, then topped with writing paper circles and simple labels. Look great.
Good luck and good cooking. I hope you're dressing up as Victorians too

When I did my A Level exam in 1963 I did
Grilled Grapefruit for a starter..it was the in thing then,
A gammon joint coated with brown sugar and studded with cloves,served with pineapple,
New boiled potatoes with butter and parsley,
Peas
Carrot sticks
Onion sauce
For dessert it was Peach Rupert. This was creamed rice pudding (home made) with a peach half on top and a raspberry jel on top. Piped with cream round the edge.
Very posh that was.

Bit late in the day here, but the one I always use was the one that my mum taught me when I was young.(many many moons ago)

Shortcrust pastry to fit your pie plate.. about 6oz flour.
4 rashers back bacon with rind removed and cut into bits.
3 large eggs
4 fl oz milk
salt and pepper
Gently saute the bacon and place on the base of the pastry, whisk eggs and milk together and pour over the bacon, season but not too much salt. Pastry top, brush with a little of the egg (you saved from the mix) and bake.Gas 7 about 25-30 mins.
Nothing fancy, just good old-fashioned Granny food.

Last night on the programme "The Apprentice" the candidates had to run a stall at a Farmer's Market. They had a float of £75) and had to use Fresh vegetables, fruits etc to make products to be sold for profit. The team with the biggest profit won, the other lost and one of them was fired.
One team chose to make jellies, and chutneys, the other home made soups.,mainly expensive ingredients, Venison, and £60 worth of Stilton cheese! They lost.
I wonder what Great Food viewers would have sold? I think I would have done marmalades ar chutneys, what would you have made?

Buy a Microplane. They are wonderful, my one is like a ruler with a black handle, and it grates lemons, chocolate and Parmesan like a dream. If you know someone who is going to America they are very cheap there, more expensive here but well worth it.No scraping the zest off the metal,truly a great grater

Oh lol well done Lime....er ...what for exactly??

Hello Terry.. you Ok?Can't believe I actually did some copying and pasting... I'm getting there eventually..
Must admit I missed the size of the tin, and was just looking aat the ingredients, thought 1lb of flour seemed quite a lot. In my wedding cake days, I used to do the base mix of 1lb of butter,sugar and flour to 12 eggs, then the fruit and spices.That would make a deep 12"cake. This recipe is quite different though, I suspect that maybe three times the mix would do here,but I think a dummy run is a good idea.
Thaat would probably take about 3hours or so in the oven.

Hello smelloise. You don't get instant replies on here you sometimes have to wait a bit.
You sound like you love cooking, don't worry about making mistakes, we all do that, it's how we learn. I hope you do cookery at school as well, I could always tell the children that did some at home, they were far better with their skills.Keep it up, and try new things which interest you.

Bet that tasted REALLY good eh What happens now? do you add foods bit by bit?

Hello Dartpatch.. Doubling the recipe has usually worked for me. Cooking time should not be that different, because your tin is bigger as well of course. I would allow about 2 hours, and use the well tried toothpick method. When it comes out clean it's done. Sounds a nice recipe too.
Have a good time at the party.

Try this site, it is running a feature on honey at the moment, and has hundreds of honey recipes, should be something there to take your fancy
[link]
Hope this helps.

There is a recipe for Rhubarb soup in today's "Weekend" magazine (Daily Mail). It is served with Buttermilk Sorbet. Looks nice but I'm not sure whether it is a dessert or starter.
I remember when I was first married, spending ages making a Rhubarb fool,a really nice one, and he then said I can't stand Rhubarb!.. He knows better than to do that now though!

I think there would have to be an alternative to the Icing Sugar, maybe Splenda?

Paul Hollywood has a beautiful Olive Focaccia. Just type it into the recipe search at the top. It has Coriander in it but I'm not really a fan of Coriander so leave it out, it's still gorgeous.

Hello try this site also it gives Gary Rhodes recipe for MacMillan nurses world's biggest coffee morning .
[link] .

This could be difficult for you Relish. The name is spelt with an extra m as in mamma if you notice. That's not fair.

By "takes more than 45 mins to make" do you mean in actual making time or cooking and making time together?Is your teacher looking for cooking skills?
Maybe a cheesecake or fruit gateau would fit the bill? Some nice little shortbread fruit towers would do, or strawberry shortcake?

I am really disappointed with this series. Don't think many of the contestants are Masterchef material at all, just people who can cook a bit!! I do wish we didn't get such close-ups of John's mouth when he is tasting the dishes as well. Not a pretty sight.

Try this website it is American but has loads of ideas and all you need is a set of cheap cup measures. Some of the muffin recipes are very good.
Fatfree.com

Sorry Nick I missed your original post. I don't really have a recipe for a potato cake. Generally I just take some mashed potato, mix it with some seasoning, some flour till it looks right, not too stiff or too sticky. maybe a little egg to bind. Then make "cakes" and fry gently till lovely and brown. Sometimes put a bit of grated cheese in as well.

Why is everyone shouting on here I've had to turn my hearing aids down
Here is my really really old recipe for Boiled fruit cake.
4oz marg
4oz demerara sugar
8oz mixed dried fruit
1/4 pt warm water or tea
8oz S.R. Flour
1 egg
pinch salt
pinch nutmeg
pinch mixed spice
For 2 mins boil together, marg, sugar, water or tea, and fruit. Leave till warm.
Mix with other ingredients. Bake in oven gas 4 about an hour until toothpick comes out clean. Can be done in a lined loaf tin or a lined round tin. I also sprinkle a little more sugar on the top.
This is a "Granny" recipe tried and tested.

Have you tried using leeks? I use these often because we do not like the strong flavour of onions and you get a gentler, milder taste with leeks.
Just use the white parts and chop finely.

Hello Duckie (that's lovely husbands name for me) but I digress. Paul Hollywood has a good recipe for scones on the site. Just type scones into search bar and recipes in the bars at the top of the page, and look down till you find it. There are sultanas in it, but just leave them out.

I think it might have been cornmeal, or polenta. I bought a bag last week (after great difficulty I might add) to use when rolling out Pizzas. It was a huge sucess and gave a lovely crispier base.I know it is used on some loaves on the top crust, presumably after eggwashing or wetting.

Try your local library, I was looking at one of their books the other day. If you just want one recipe then thats the answer.Mind you I did copy a recipe from a well known bookshop once, didn't want to buy the book, just for one recipe

Is this a side salad or a main salad? If it is a main it's nice with some sliced sausage, or cubed ham in it. If it is a side salad then I would add some dressing of your choice, with some herbs. I usually add some sweetcorn too for a bit of colour, pepper chopped, and a few chopped spring onions.
Not just a load of beans eh

Super news indeed.. come on everyone get applying. I'm sure there are characters on here who would be wonderful
I'm looking forward to the new shows.The last ones were a real wintry treat.

Since writing this I made the chocolate cake I had put on that thread.I had forgotten what a good recipe it was and keeps beautifully.Just put a bit of butter icing in the middle but put real melted chocolate in it. I must make the ginger one now, that would be a good one for selling because it's a bit different.

Naah, old fashioned potato masher for me. Takes up less storage space in the cupboard, and better if there is only two of you to mash for.

The trick is to make them like scones, just a little bit wetter. They were great to make in school because you didn't have 20 odd kids rolling out!!!

Would a bit of thick white sauce help?

I don't know if you are interested, but in my local Morrisons, by where you buy the home baking things, there is a lovely little BeRo cookery book. It's only £1.25 or something like that and it's full of traditional baking recipes. It's the one they have produced for years and years but have revamped a bit. All tried and trusted recipes.

I do this Chilli bean slice. Daughter loves it and now makes it herself for her Uni friends.Bear in mind that we are veggie so use vegemince but you just substitute ordinary mince.
Line a tin ( something like a Swiss roll tin) with 1/2 pkt thinly rolled frozen puff pastry.
Fill with a thickish Chilli mix to which you add a handful of cooked rice, a good handful of grated cheese,you already have your beans and tomatoes in the chilli. Wet round the edges and cover with the other 1/2 piece of puff pastry. Brush the top with egg and scatter a little more grated cheese on top. Bake in a hot oven for about 20-30 mins till lovely and golden brown. Very tasty.
I know it's a chilli but a bit different.

If you like ginger cake, I put a recipe on the site a while back for someone who asked for one. This makes a lovely golden coloured spongey cake which really keeps well and improves greatly with keeping. If you are interested type ginger cake in the search box at the top and make sure chat is showing. I would copy and paste it for you, but I can't do that yet sorry.
It's a nice cake though.
Another one is in the Chocolate cake thread that is currently running in the Recipes section. This keeps and goes more moist as it does. Any good

Whaat a lovely Chocolate thread this has turned out to be. Plenty to choose from here Spud and all different. Just work your way through them I would then pop round to see Frexy for a slice of hers!

Dan, There is a websit I look at a lot which is great for recipes. It is called Recipezaar, I went on this a bit ago and typed in cake with mayonnaise, and lo and behold ,loads of recipes came up. Probably because the Americans are big into Mayo! It is worth a look if you are interested in foods because many of the recipes have "reviews" that are actually quite interesting to read.
Is this Dannyboy or a different poster?

I don't ice this one because we are not really icing fans,it makes a sort ofcrusty top, for want of a better word but don't let that put you off. It is quite an elderly recipe but nice.

Hello Spud, Isn't it a shame that so many of these recipes die out with the passing generations, here is a Chocolate Cake recipe from my tatty little recipe book I have had since for ever
Chocolate Cake
4oz S.R.Flour
4oz Butter/marg
6oz moist brown sugar
2 eggs
2oz plain chocolate
1/2 tsp vanilla
2 1/2 fluid oz warm milk
Method
1. Cream butter and sugar until light and add egg yolks.
2. Melt choc and add vanilla add to butter mix with sifted flour and milk to make a soft consistency.
3.Fold in stiffly beaten egg whites.
4. Bake in a 7in tin with the bottom lined for about an hour
oven gas mark 4.
This cake becomes more moist and tasty after storage.
It is probably not like the one your Nan used to make but it is a nice cake I promise . Good cooking Spud whatever you try.

You listened I use a strong flavoured chees because we don't care for mild cheese, and the Caerphilly is too mild for us.Usually use a tasty Lancashire I'm afraid, but then I'm a Lancashire girl Gruyere would be great.

Ooh helping and no washing up now that's bliss.
This spud/biscuit thingy has me confused as well, must be another grey haired moment..

I'm with Rustie on this Anglesey Eggs is a gorgeous supper dish..I suggested this last year, but no-one ever listens to me anyway.

Try adding a few poppy seeds to the mix,gives lovely spackles, and I like a bit of finely sliced fennel in mine. Nowadays I mix low fat yoghurt and the very low fat mayo to make it creamy, and like boneyapper love the American style.

Hurrah! a convert, I've had quite a few people try it without telling their family and they are usually surprised. Sainsbury's do a frozen chicken style in pieces which is similar to Quorn but in irregular sized shapes.. that's worth aa try. We use that in Chinese dishes, just in the same way you would chicken.
Glad it was a success.

Whoops I had a dyed grey hair moment there..it was in the Best magazine.

I saw a recipe somewhere yesterday (can't remember where! the memory is going now) anyway it was basically Ravioli at the bottom of the dish, then meatballs on top, covered with a jar of tomato and herb sauce..M&S do a nice one, and 1 or2 Mozzarella balls in slices on the top. It looked really tasty a nice little salad to go with, and away you go..

You'll be lucky they have all been taken off the shelves

Gosh livewire that is clever...how does that work? What is this tiny thingy??

Funny thing, I was glancing at an article in the You magazine (Mail on Sunday)today and the Dr. was recommending a brew made of boiled pommegranate skins...good for IBS apparently. Oh well might be good for the digestion eh!

There is definitely one on Delia's website I've made it a few times and it's delicious, and very simple to do.

It is a myco protein product that looks tastes ans behaves like mince or chicken or whatever the type is. I use it all the time, or the equivalent Vegemince or Asda own version, they are all good. I do my shepherds pie in the same way as is usual - onion a bit of garlic, tiny tiny drop of oil, vegemince then tomato to thicken so I don't use flour, a little vegetable stock, bisto granules or vegetable stock, any other ingredients I fancy, and away you go. If you are trying to be healthy how about adding some cauliflower to your mashed potato to pad it out. I got this trick from an american website and it really works, your family will never guess there is cauliflower in it, and it cuts the calories down beautifully.
If making a chilli I do it in roughly the same way except using the chilli beans and flavouring where I would add the stock.
Quorn have a good website worth a look just put it in the search box. Good Quorning!!

Glad I'm veggie.. A chinese for us is my husband's egg fried rice, a veggie stir fry, and something Quorny.. now I'm getting hungry.

This recipe is called Tunisian Croustade and is on the site if you type it into the search box at the top. It is also under Eric Lanlard so either should get it for you.

I sometimes mix breadcrumbs with some stuffing mix for a tasty change, there are some good flavoured ones now and make a great stand by.

Go to home aat the top of the page. On the right hand side click on great food bites...lo and behold there it is.

Well its made like a cornish pasty really but no meat or swede of course.Cook the pastry high then turn oven down till potato is cooked.If like in most school food lessons time is a problem then the sliced potato could be cooked gently in a little stock or water before mixing with the cheese and onion.

I know Nigella Lawson's Clementine cake is gluten free and is gorgeous. You could always serve that with cream
The recipe is on her website by the way.

Is he just making one pasty? To make it easy I would suggest using ready made puff pastry. Roll out thinly and cut out to the size of a dinner plate, or two smaller ones.
Make a filling of a very thinly sliced baking potato, some ready grated cheese, and some chopped spring onion or pre cooked onion. Put in the middle and seal the half circle with egg, fold over and brush egg all over the top. Don't forget to bake it hot oven about 20-30 mins depending on the potato. Lovely. That's a brave food tech teacher not giving the children guidelines. What year is he in? I wouldn't have done pasties with twwenty odd children and five ovens!!!

I should think that adding a little bit of ground ginger to your flour would work very well. I would also add some finely chopped stem ginger as well for a little bit of texture. It's worth a go anyway, they sound yummy to me, I love ginger. As for the cherries some people recommend washing them and then dusting them in a little of your flour. Do you cut them up into pieces as well?

Try and catch the repeat today, you might be lucky.

Hello David, this was an inspired series I thought. The mix of people was great fun and was a real breath of fresh air in these days of makeover programmes. What was the wine you served that they were all commenting on?

I so agree Rustie, I'm the same with this recipe. I always put celeriac in mine though it's lovely.
You could always put chunks in with mashed potatoes, thaat's nice. I think it's T.D. Lewis who has a recipe for celeriac and potato dauphinoise on this site too.

My husband makes the best fried rice in the world, we have a Chinese every Saturday night. He washes the rice thoroughly BEFORE it is cooked, to wash away the starch. Then we boil it until it is just soft to bite, about 10 minutes. Drain then use. We never use day old rice and his is always perfect. Fry a bunch of sliced spring onions in a little oil in a wok, then add the rice and a handful of frozen peas to heat up. When heated make a well in the middle then add two beaten eggs, leave to set for a moment and break up into pieces, mix well. Sprinkle over some soy sauce (we use the Japanese one now) and serve...Gorgeous.
That's the way to do it (We use about 4 to 6 oz of rice depending on whether we aare weight watching)

Hello sy, Snowy is right there are loads of really good recipes in the chat section. If you go to canape catastrophe, there is a gorgeous recipe for stilton and chestnut pasties, sounds a bit Christmassy but they are very delicious.
Good hunting.

I'm with you too ... A programme for Lotte is long overdue..and definitely NOT the "sea-sick" school of camera work.Why isn't she doing a Weekends series like TamsinDL, and Sophie Grigson.?

Ooops sorry! sorry! the one I really meant is veganvillage.co.uk.

Try veganvillage.com it is vegan site so all recipes are of course egg free, and there are a number of cakes on site I am sure you would find one that could be adapted for a birthday cake.

Home-mede soups served with Foccacis bread or roll
Sandwiches. mixed range with salad or slaw,
Panini a variety of with slaw or salad,
Tortilla wraps served as above.
Home-made cakes Scones and Cookies.
I assume food would be eaten at tables and chairs or bars, since food at the computer would be a problem.
What is it that you need to cover, and do you have to cook any of the food? is it for a food technology project?
Good luck anyway, and don't forget to note everything down.

Hello Stu and Paul.. Can't believe the marks you got from the women Paul. Rocky was very mean,especially since you had gone to so much trouble over her starter and main course (which looked lovely by the way). Considering she had bought most of her food that was cheeky.I think your extra guest did for you!!Stu,you were right, a lot of people did make it easier for themselves, in many different ways didn't they!
Welcome Julietanne, the winner tonight was David, who did a very good act of looking surprised! and I heard ata the end that there is going to be another series later in the year. Roll On.

This has been one of the hightlights of a dreary winter season for me.Love seeing ordinary people doing their thing in their own way. It has certainly thrown up some real characters.Considering some of the things they did I would love to know what guidelines they were given, and whether they were given "expenses", some of the meals must have cost a fortune!I wonder if the guests last night knew if Rocky had bought a lot of what she served? Thought her meal was disappointing,especially since everyone had gone to so much trouble to serve her vegetarian food.
Hope to see this series again, it would be a good one for UKFood to show back to back at the weekend..

Quinoa is lovely can be made into very tasty dishes, sort of in the same way as cows cows!!
Carol Vordeman looks good on it anyway

Some of those menus would keep me going for a month, let alone a day! Sarah's food looked terrific,she had really put herself out for them. Maybe she should have done a better pudding? an exotic fruit salad perhaps? to leave them with a good taste.

Come on then lambshanks...which was it????

This is the last week, so make the most of it.. I thought David was so sweet yesterday, he tried so hard and was thrilled with everything wasn't he. I thought Rocky was a bit cheeky marking him down, if she doesn't want a big portion, ask for a small one!!or don't eat it all!!

Hello Shonaw, try veganvillage.co.uk athey have all manner of dairy free recipes on their site.

Just had a look at the menu's, Rocky is doing Chicken Soup but I thought she is Vegetarian?

It will have to go some to beat last weeks episodes! Maybe Paul will work his magicon it

lol love that "fishytarian!!"
I still quite like the term "flexitarian" as used in the States.

Oh well said Almazz..couldn't agree more.
Love that name, is it from the Randy Crawford song? one of my favourites.

You can join online, have a look at their website.

One of the most interesting things about these programmes has been the totally different contributors each week and how they respond to the situations. It has also been great to hear from some of the "cast members" about their experiences.
Too true Stu.."manners certainly maketh man" don't they.
Love putting faces to names as well. Good luck PaulM, next week.

Oooh now I'm REALLY sorry I missed this one, obviously one of the best of the series. Nigella???? Pippa, I can recommend a good Eye Surgeon!!!

Hello Capt. Do try this cake it is wonderful, it is one I used to make for staff "dos" at school, and always used to get asked for the recipe. Lovely as a dessert for a dinner, well worth the cooking of the clementines, makes your house smell lovely.
Hi Terry where you been? enjoying your birthday?

Hello Sue, didn't see this because I was out yesterday, but here is a lovely moist light gingercake. I used to do this for a birthday cake for someone because it was their favourite cake.
GINGER SPONGE
2oz butter
2oz lard (I have used 4oz butter or marg and no prob)
5oz caster sugar
2tablespns syrup
1 teacup water
8oz S.R. Flour
1 desstrspn ginger
1 egg
pinch salt 1/2 tsp bicarb of soda.

Lined deep sponge cake tin about8ins.
METHOD
Put butter lard sugar syrup and water in a saucepan, bring to the boil then leave to cool. (I put mine in a bowl with cold water to cool more quickly. Warn people though it has been thrown away before now!!)
Mix dry ingredients together except the bicarb. Make a well in the middle add the beaten egg but don't stir in. Add wet mix and the bicarb dissolved in a little water. Beat or stir well, DON'T WORRY if it looks very wet.
Pour into a well lined tin and bake gas 5 350 electric for about 1 1/2 -2 hours until well risen and golden.
This is a very well tested and tried recipe that keeps really well.You can tell it's old it's all in ounces!
I cut in half when cold and put a layer of buttercream maybe with some little bits of chopped ginger in it...Do try it is worth a go.

Hey Louisa..I'm not eating any choccy puds in your house

Ooh I'm really sorry I missed this one. Poor Stuart even bought gluten free flour to do his dishes with, so they must have known beforehand about the dietary problem. She should have been well marked down for that.I wonder how Paul will get on today,he certainly thinks he is going to win by a mile.

Lol Stuart you won't forget this week in a hurry will you!
Lovely husband is in the doghouse...we were out all day and recorded the programme(not)..he recorded something on E4 instead. The air was a bit blue when we got home just in time to catch the scoring bit. Ah well at least I've got the gist of what went on from the comments.

Whaat about an Indian Cottage pie? made with a little curry powder in the sauce or a jar of curry sauce in the mince. Something a bit different, and doesn't your dad like curry?

Can't wait looks like fireworks!!

I love the nosey bits..especially when they found the saucy underwear in Father Brians wardrobe...(he said put there by neighbours!)
How long did it take to do all the washing up Stu? Gosh you worked hard, got a good sweat up there eh Well done you came over as a nice guy, but I can't say the same for "Her Ladyship"

I like Kirkham's Lancashire cheese and apple tart. It's one of tamsin day-lewis's recipes and really tasty. Or I make mine similar to Prawnfiller but gently saute the onions rather than boil.

Can't say I fancied the kidney curry though!!!
There is a website for the show..just type in Come dine with me..into the google and it will come up. It gives recipes from the shows and information about the previous two weeks shows etc.,Hope The Pippa one gets her comeuppance!!

hey lambshanks..which was it???

Very odd mix of people this week!! poor Vera, she tried so hard too .. the dog thing was hilarious.Really got up her Ladyship's nose

Welcome to the site , hope you carry on contributing, they are a great bunch on here.
What was the dressing on the goat cheese starter they were raving about? they only give a couple of the recipes on the channel 4 site..

A thankyou to Rustie wouldd be nice manners Pink Jelly. She did find the link quickly for you.

Hi Glenys, Congratulations, you are certainly going to be very busy this year..hope everything goes well.
There is a website..Twinsclub.co.uk which you might find worth a look, but youv'e probably found this already.

Did a bit of a search around..is it Epoisses? It is on this website
www.frencheese.co.uk/recipes/recipe.cfm/recipeD/123
There is a nice picture and description of a cheese in a box with an orangey rind? maybe that's it..

It was a tie between Mhuna(sp?) and Michael. Poor Bruce he was indeed very miffed, he thought he had clearly won with his fine wines..Didn't think Mhuna came over very well at all, she made some really catty remarks, but it's the characters that make this show worth a watch.

P.S. At least you confessed about the caterer, not like the footballer's wife last week who lied through her teeth!!!

Hello Michael..Thought I was the only one watching this, we think it is very well done, and an extremely interesting mix of contributors. Your food/menu choices were excellent..I wonder who won? don't tell
Your little dog is to die for and you have a lovely home. Well done for taking part.Jenny x

Cottage Pie on a plate really innit

I think Delia has an enormous passion for food. Granted she doesn't swear, or dash about her food area, or use the "seasick" school of camera work, but there is plenty of "quiet" passion there..she is always developing new dishes, and revising the older ones but she just does it in an unassuming way rather than the showy style of other chefs.

I did a bread sauce with roasted garlic the Christmas before last. but not this year because the lovely daughter doesn't like her bread sauce "mucked" about with. Anyway you roast a head of garlic in the oven drizzled with a little olive oil about 15-20 mins. then cool. Make the bread sauce in the usual way and squeeze the garlic cloves out of their skins mash to a puree and add. We loved it, and because the garlic is roasted the flavour isn't too strong.

Quite interesting new programme on Channel 4 every day 4pm to 4.30pm. It is five people from a variety of backgrounds who cook an evening meal for the others, then are markedetc on their results.. Last weeks was good, the characters included a Hyacinth Bucket type, a Vicar, an estate agent, a footballers wife etc. She cheated, bought her food-starter from Selfridges! told everyone she had made it herself and won the £1000 quid at the end!.
Worth a watch.

By the way the original post for this was May...I wonder what he cooked?

I'm doing a version of the hotpot tonight for our tea with the can of V8 as you suggested Rustie. It's such a good recipe different every time according to what goes in it

Spent a while looking on the web for a recipe this morning. but did not have any success really. Plenty of stuff about how to pickle them and a few sites offering walnut chutney for sale but that was it. Maybe you could send for a jar and work out the ingredients, or make the famous Anastasias sweet tomato pickle and add your pickled walnuts to that?? I think that would be quite tasty. Sorry.

Complete change in Diabetes thinking, in the last ten or so years. I was diagnosed about 35 years ago and what I do now is totally different. Basically I would go along with rday, and now eat more or less what I want. However I am very careful with sugar and sugary foods. When I do my blood sugar tests in the morning and evening I can tell what I need to do, or what I have not been doing right. Personally I find a lot of complex carbs...rice potatoes bread pushes up my sugar levels, so it's all about portion control really.I would agree about Diabetic foods don't waste money on these, they are so expensive and not worth it.
BUT it is worth looking after the nutrition, high sugar levels are VERY damaging...and this is from one who wishes she had taken more notice earlier, now the eyes are bad and the feet have no feeling, and the kidneys are being monitored..so take care of him.
If you want to make mealtimes more exciting you could always cook in the nude !!!

You may have to look in the Sainsbury's Special selection range for this Paprika, rather than where their spices usually are. Well worth the search though.

Daughter lives in Rusholme which is very near the Curry Mile. Appropriate address eh!
Well known ones are Shere Khan at 65 and has an outlet at the Trafford Centre. Also The Tandoori Kitchen at 131 is well established been there about 30 years so would be quite a good bet. Many of the restaurants are changing but I would suggest you look for one that looks full, and where the locals go.

See what you mean about the camera work here. I've just watched this afternoons prog. and was not impressed. Silvana is her usual excellent self, but isn't she looking great these days.

I use the rice pasta from the supermarkets, it is generally cheaper than in the Health Food shops. Just watch that you don't overcook it, or it loses texture. The corn pasta is particularly bad for this, but it is an excellent alternative to wheat ones.

That's a good idea, the only trouble with carrot juice is that it comes in such a big bottle. But, I did freeze half in a plastic box the last time and it seemed to work quite well.

See the other thread on the Good Food live / Bites it seems there are a number that agree with you. It is a fashion I wish would disappear.

Her recipes are well worth trying, the oven-roasted hotpot is just gorgeous. I've made this loads ofd times changing the vegetables a bit according to taste and season, and it always tturns out well. Delicious, I think it is the carrot juice that makes the difference.

Wonder what happened to "darling Sarah". Oh Funny Fanny, this was the funniest programme all weed-end. I can't believe I used to watch her religiously, and I even had all the part-work magazines in about six volumes to go with..
Did you see the Christmas Pud with the foot long piece of holly stuck in the middle? Hilarious.

Well I think Delia is wonderfu. Hers is the cook book I go back to every time for recipes that really work. I find her a lot easier to waatch than the "seasick" school of camera work that a lot of Chefs go with these days.. Jamie Oliver for example.and as for her being boring we have every level of food work from her over the years, something to suit most levels of expertise. Keep it up Delia.

Well that kept me quiet for 10 minutes...
I suppose lovely husband will be driven mad answering phone calls from India and places now

What survey? I love doing surveys..sad person

Polenta is right you can get it in most supermarkets, but watch you don't get the solid stuff you want the fine ploenta that looks like semolina.

Feel Free Stasia
My local cheapy veggie shop had some lovely Plum tomatoes today so I'm going to make some more today, should be OK yes??

Hey Chiara Cla...don't worry it won't keep long it will go fast. Welcome Stasia...told you you were famous..
Would it be possible to put your recipe on this thread then it is there for everyone to try...

Hi everyone sorry people I'm no good at this computer malarkey and haven't learned to copy and paste yet. The telephone was cut off yesterday the men were over the road putting up a new pole and cut us off without warning!!
Definitely try this recipe it is wonderful, and don't cut down on the garlic it does make a difference. It is a famous recipe on this site and only found in the messageboard sections. Well worth making for Christmas.

Go to Deliaonline and type in Anastasia's Sweet Tomato Pickle she is famous for it and everyone raves aboutit. With very good reason actually since it is gorgeous, and very well worth making. It seems to have all of your required ingredients except the Basil but I guess you could just add this in, people do seem to add different things.
Hope this helps.

Do agree Mary, very infectious giggler.. have you seen her $40 a day shows, really interesting. I saw ones from all over... New York, Paris, Washington etc., she had to get breakfast Lunch and evening meal plus a couple of snacks on 40 dollars. Excellent travel guides as well.
The foodnetwork is quite good for recipes but a bit old-fashioned to say the least...

Great shows, we were in New England three weeks ago and ended up watching the Food Network because the television was so awful.
Their website is foodnetwork.com and there are lots of his recipes on site. Another chef that was worth watching was Rachael Ray..30 minute meals and Cities on $40 a day. Really interesting.Would be a good idea for a show here.

The meringue topping had cheese folded into it to make it savoury,and she used a mix of fish as the base.
Does anyone else find the audience really irritating, every time someone says anything they start cackling. Terrible. i think someone gives them a happy pill before the show starts.

Hello tipton,
If you go to Nigella.com and then recipes. Type in clementine cake it will take you to the cake I think you are referring to.
Hope it's the one anyway. I have made this a few times and it's gorgeous.

Too true Porridge, some lovely ideas here, and I've sent for the free booklet of recipes.
Thanks.

Part of good research involves using a variety of methods to get your results. For example books, magazines leaflets, product information and of course these days the Internet. Providing the student does the relevant written work to back-up their research, then their work both written and practical should then show evidence of sound research.

A good idea is to take a "normal" recipe and make it healthier. For example Shepherd's Pie, and add more vegetables, reduce the fat, use less carbohydrate in the topping. Look for Low-Fat recipe books for ideas in your time and price range.There is a recipe on todays Good Food Bites for a pumpkin and chick pea casserole that is pretty healthy, especially if you use less oil. Learn to adapt recipes...and choose ones that show your skills in class as well.Good Luck.

Veggie sausage plaits always go down well amd can be made and frozen beforehand. Just whizz up some veggie sausage quorn are good, in a processor with some apple maybe a bit of curry powder or onion, and make as for ordinary plait. A bit of chutney spread over the base is good too.Spanish Omelettes are a great stand-by too.Home made spring rolls are a great idea with nice little tasty dipping sauce.
The other thing is try and label the dishes if you can I went to a buffet once and the host had put a card with a "V" on the dishes that were veggie. Terrific idea. It saved all the hassle of having to ask what was in everything.

Go to the Deli or your local Supermarket and buy a selection of cooked meats, Olives, a few tomatoes(good ones), a bit of cheese and arrange them all on a big plate. Have some crusty bread and away you go. Everyone digs in

Could he have the non dairy vegan "Cheezly" available from Holland and Barrett? That might solve your problem. Otherwise have a look at Vegan Village website their recipes are non dairy of course.

You would find cornmeal here under Polenta. You did the right thing using flour and egg, there are some recipes on this particular site which do use flour egg batter..so well done.

Delia is great, born teacher, so unassuming, no gimmicks and above all no swearing..which seems to be so "fashionable " these days.. I know if I pick a Delia recipe it will work every time, unlike other ones I use. She really should write a basic cook book for schools there is a definite gap there.
Long long live Delia

There are a lot of recipes on an American website that I use a lot, but they mostly seem to be similar. The slices of green taomato are dipped in well seasoned cornmeal sometimes egged first, then fried in either oil or bacon fat. There are variations, for example lemon pepper in with the cornmeal, or a little sugar added (which seems a good idea to me since it would counteract the acidity). Some double dip the slices in egg milk mix and cornmeal before frying . The only trouble is that this would use just a few of your tomatoes. Could you try ripening them inside. Apparently you cut the truss off and ripen them on a shelf etc., Anyway good cookin.

1. add low-fat yoghurt
2. add creme fraiche..low fat kind
3.This sounds silly, but believe me it works, add some cauliflower to the potatoes for the last ten mins then mash as usual...very tasty.
4.add an egg.

Try this one from the Delia Smith site..Trofie Pasta Liguria..Pasta with pesto, potatoes, green beans. It is my complete favourite and not a tomato in sight. I vary this quite a lot with different vegetables, fresh peas or asparagus for example . It is actually a very simple mix of pasta, green pesto Anya potatoes but I have used small new or salad ones, and the veg. really delicious.

My husband makes the most delicious Egg Fried Rice , we have it every Saturday evening as our treat with a variety of accompaniments. This is what he does...
Wash your rice very well(in a sieve till the water runs clear) this gets rid of the starch so it doesn't stickBoil the rice about 10 mins so it still has a bite.Drain and cool.
Little bit of oil in a Wok, add chopped spring onions about a bunch and fry gently. Then the rice and about 3or tablespns frozen peas. Stir-fry till all is hot. Make a well in the centre of the Wok and add 2 beaten eggs . As the egg cooks stir it into the rice this way it never goes sticky. Finally take off heat and add Soy sauce till the rice colours slightly.. There you go. Wonderful.
By the way we do 2oz rice per person plus a little extra if you are cooking for hungry people.
That's a lot of typing for me I'm crosseyed now...

Definitely definetly the Celia Brookes Brown oven roasted hotpot, it is to die for, really tasty and this could be served with chicken or other meat for the meat eaters. There you are problem solved.I'm going to Rustie's for tea her meal sounds just up my veggie street

Hello Annie...Here is a wartime recipe for mock marzipan which actually does work well. and would be very suitable for someone with a nut allergy.
Melt 4oz of margarine in a saucepan witah 4 tablespoons of water. Stir in 8oz of semolina and cook stirring over a gentle heat for 1 minute. Add 8oz granulated sugar, remove from heat and mix in 1-2 teaspoons of almond essence. Chill until firm enough to roll. It will cover the top and sides of a 23cm cake. Hope this is of use,

Veggie sausage rolls with tomato cut up and a pasta salad,
Quorn Ham or chicken style deli range in buns, wraps or pittas with salad.
Veggie bacon lettuce and tomato sandwiches Delicious.
Cold veggie sausage sandwich or bun with tomato or pickle.
The usual fruit or yoghurts but non messy ones apples or grapes.
My veggie daughter used to enjoy all these but not the pickle... Hope it helps.

Hello Francesco.. Good work with your diet..you certainly have the right attitude to this disease. It is, believe me ,worth looking after yourself so you don't get the side effects like feet you can't feel and poor eyesight. I really wish that I had taken more notice of what you were supposed to do. I do now but it's a bit late really the damage is done. Portion control is the thing especially with the carbs, rice potatoes bread etc., but you know that.

Count me in here I'm a BIG Delia fan. Her recipes always work, are down to earth yet adaptable, and her shows for me always a must see.Best of the lot in my humble opinion and a great teacher (and I'm speaking as one who taught a bit... only thirty years!!)

Give lottie Duncan a series Lottie's Weekends...with plenty of pictures of her cats...
Nobody but Nobody swearing I find that a total turn off..smiles or not..
MasterChef version One definitely..but not with the "Portrait" bit at the beginning that makes you feel SO inferior.

Hello Jennifer,
This is what I do
1lb Baby Carrots
2 Tablespns butter
2Tablespns sugar
Put the carrots into a saute pan. Cover with water, add the sugar and butter. Cover with a lid and bring to the boil. Take off the lid and simmer until the sugar begins to caramelize and the carrots are fork tender. Lovely. I do it with those lovely Chanterey (sp) carrots from Sainsbury's.

Hello Francesco, What an entertaining read. Don't worry about this Diabetes lark, just stick to the instructions and you'll be fine.
Don't stop your cooking either it makes you a bit more inventive actually...but watch the sweet things though..not good news. Good Luck

I was looking at tins of fried onions in Sainsbury's the other day, picked one up and said to my husband.." Oh someone was talking about these on the Good Food website recently" BUT my husband wasn't there he'd gone off to look at something else... God did I feel a fool!!!
Anyway they sell them in Sainsbury's..

Wow... Gourmet Dampers!! The possibilities are endless

Aah the age of innocence and adventure...To think we used to run round the sandhills with gay abandon.. that are now sprawling housing estates.

OOH I remember Dampers.. we used to make them in Guides, many many moons ago. I say what fun...
Sausage shapes of dough stuck on a stick then roasted in the fire. Burnt on the outside and raw in the middle if you're honest but delicious...I think!!! Well they were then. We even built our own fires in the sandhills!! can you see that happening these days.....

Hello Chubbs,
This month's Sainsbury's magazine has a feature on tomatoes with a recipe for a roasted tomato sauce. I had a load of tomatoes going a bit too red so I made this, believe me it's well worth trying, the roasting gives a terrific flavour made a wonderful pasta sauce.

I was going to say that Porridge... What about
Vine tomato and Mozarella with a little chopped basil,
Brie and black grape and a little rocket,
My favourite.. vegebacon lettuce and tomato
Have a look at Sophie Grigson's Salad Nicoise Mega Sandwich on this site for something differentt looks gorgeous too, I vary this for us with veggie ingredients, and the best thing is it is better made the night before...

Always in very tight skin tight white pants too!! I don't think so :D

Must admit I'm inclined to agree here, I think however that the adverts are qaimed at the wrong people, at least the smoking causes cancer ones are. These should be aimed at the young people "market" the early twenties or thereabouts. Maybe show them during "big Brother" or programmes of the like, that they watch before going out etc.,
The really worrying group is the young women and girls at least tthis is what I was observing before I finished school. It was the girls who were coming in smelling of smoke after break times etc.,
It's a real problem isn't it???

I answered this question on the 10th of July, if you look at the same title in the Chat search. You can get the oils from Lakeland Ltd., at £8.95 for three bottles, lemon lime and orange...

How do the Bees know to go to the Thyme????

The trouble then is that the thread doesn't make any sense, it's like reading a book without the opening chapter...

Got to be Bertie Bassets!! Way the best. LOVE Pontefract cakes, but I haven't seen them for years.Who sells them? Loved Bootlaces the Red and the Black. Went to a Food Fair a while back and there was a whole stall selling Real Liquorice OOOH Lovely my husband and I bought a bag full, all different flavours but the peppermint was the best.

Watched an interesting programme late last night while waiting for my husband to finish on the computer. It was "Wild and Fresh" and all about Mussels. showed some recipes too. Not my scene at all..I'm Veggie but the prog was good, apart from the woman's caterwauling!!!
Anyway if you look at the Wild and Fresh site on the home page you should get the recipes I should think..

Actually if you type in Sophies Weekends on the home page, she has a recipe for..Salad Nicoise Mega-Sandwich this is another recipe on the same theme but you get the idea...

What about those Italian Breads that are hollowed out rubbed with pesto on the inside and filled with layers of cheeses Italian meats Spinach leaves Mozzarella cheese, tomatoes and green and black olives. They can be made the day before and left in the frig. overnight. Look wonderful sliced into wedges. There is a recipe in this months Sainsbury magazine, and also in the July issue of Delicious magazine.

Roast them or toast them then sprinkle on salads gorgeous !

Hi Girl Racer...If you get The Mail on Sunday today there is a section in the magazine about "Retro" dishes. There is a decent Chilli recipe along with others given a modern touch. Quite a good article from Alistair Hendry, and a reference to the book.
Worth a look anyway

Try ASDA fo Hershey's chocolate. My lovely daughter bought us a Hershey's Egg for Easter...which was very naughty because I'm not supposed to eat sweet things. But, it was very yummy. She also buys bags of Hershey's kissed with nuts and crunchy bits in them from there.. Have a look there.

Over on the Delia Online site (hush my mouth!) there are also a lot of Asparagus recipes.I can certainly recommend the Asparagus and Cheese Tart it is lovely. I do her Trofie with potatoes and beans but I use Asparagus also when it is in season.. it is to die for.. and was one of the dishes of the day about three days ago. Definitely worth trying.

Try Celia Brooks Brown's Oven-roasted hotpot.. it is absolutely gorgeous. and you can vary the vegetables, but the carrot juice really makes all the difference. Also go to Vegan Village website there are loads of recipes on there for every occasion.

There are two on the site that I would highly recommend for a Buffet. They are Gino D'Acampo's from a few weeks ago. If you type his name on the search, they are on page 7. One is Artichoke and Green Bean Salad, and the other is Chicken Salad with Salami and Olives. Both very tasty and went really well at a buffet I catered for recently.The Artichoke one was great for the veggies also.

Both of my local Sainsbury's sell it, in the Dairy cabinet next to the chilled pastries..it's a kit with tomato sauce and the pizza dough, I bought it once for my daughter at Uni...

Smashing programme Thursday nights Simon.. the fish eyes were putting us off our tea but it was good viewing..
You scrub up well :D

Did you see Gino on GFB today?? He made two beautiful salads that would please anyone I should think. One had Artichokes and green beans, and Goat's cheese, and the other had Chicken "Salamay" and olives etc., lucious and very colourful. A lot like him really!!

Hello Glenys...There was a recipe on The Flavours of Britain once for an Apple Pie with Wensleydale Cheese. It was basically an apple pie made in the traditional way, but put half of the apples in your dish, then a layer of your cheese (not grated but cut into thinnish wedges) and the other half of the apples. Bake in the usual way.The woman said it was a traditional thing in Yorkshire and "An Apple Pie without Cheese is like a kiss without a squeeze". There again we used to say that in Lancashire as well!!!

It is...Kirkham's Lancashire Cheese and apple Tart, and Terry is quite right it is gorgeous, one of our favourites.I make ours with less onion and a bit less apple,but it is a recipe well worth trying. I should think you could make it into Pasties if wanted.
The Cheese and Onion pasties I used to make at school were..Ordinary shortcrust rolled into circles.Filling made from grated cheese and gently fried onion , seasoning, then mixed with an egg. The mix is put into the circles, folded over, egg washed, and baked in a hot oven till brown.
I think your friend needs to come home for a meal fest :D

I was wondering about this, so I did a bit of research i.e. looked up in my vegetarian recipe books. My favourite one gave a common type of recipe for Hummous, then added..."it's worth making a lot because it freezes really well, and is a useful thing to have in store" so..there you go..

My Kenwood Chef is 37years old!! and has been in a cupboard for most of that time... I have a whisk that looks a little like that but it doesn't have the wider bits . I know this might be silly but have you thought of E-Mailing Kenwood with your picture link, and see what they come up with..
I remember using these in school when I started teaching..OOh the noise when they all got going..
Mind you processors are as bad for that..

This is a real old family favourite, if you are looking for a sweet idea for a change..
Potato Marmalade Cake.

8oz S.R. flour
4oz marg
pinch salt
6oz sieved potato
4oz caster sugar
2 eggs
3 Tablspns Marmalade

Rub marg and flour together, Mix in salt.
Add potato and caster sugar. Stir in beaten egg and marmalade.
Pour into a lined greased small loaf tin.
Bake 1-1/4 hours Gas mark 4 or equivalent.
Lovely eaten sliced or spread with butter.
Enjoy..

P.S. Doesn't work if it is a Garlic Mash!!!:D

Hello Veggie burger,
If you type in .. the famous turkish cookery ..into the google you will get to a site with what looks like hundreds of recipes to choose from.
Starts with A Beautiful Woman's Lips.. and goes on alphabetically!! Gives the turkish names as well.
I'm sure you will find something here.

The suggestion to use the James Martin recipe for Irish Soda Bread is a good one. Like you I was looking for a quick recipe for soda bread one day to have with soup I had made and came across this one. I have made it on numerous occasions since, it is very quick, simple to make and turns out great every time. I have also added other flavours such as chopped walnuts grated cheese or herbs to it for different flavours.
Buttermilk by the way is sold in ASDA at about 39p a tub! by the creams etc.,

Wow...That sounds like a wonderful trip..I love America the people are so hospitable aren't they?
Were your amazing sweats due to the spicy food then? :D

Hey ckristoff. try photographing your food triumphs.. maybe you'll become a great food photographer too... Happy Easter and Good Luck with your efforts.. My Dad took up cooking when my Mum's eyesight went and he too had a real expertise that he didn't know about. Used to make wonderful fruit cakes.and used to do all their meals.
You never know what you can do till you try... Well Done.

I had Robert Carrier Cookery Cards, I think he was the first to do those.I bet no-one remembers Nancy Spain, she had Cookery programmes back in the 60's. She was like a sort of rounded Valerie Singleton, if you follow me

I wonder who remembers Philip Harben? He was the first one to get me interested in cooking.On Black and White television as well!!
Of course anything the Sainted Delia is on, I learned so many basics and more from her. Wonderful woman.
Food and Drink was a smashing programme, it was one of the first Foodie magazine type programmes really.always interesting.
Graham Kerr was just funny, never ever made anything he demonstrated but he always made us laugh.
Sorry can't stand Two Fat Ladies.. they are always making horrible comments about vegetarians, and she Clarissa goes Hare Coursing!!

I always put potatoes in mine, works very well. Also strips of Courgettes cut along the length is a good substitute,or Portobello Mushrooms for the middle layer is really tasty.

Good morining Martino..
Forgive me butting in here, what do you put in your Pizza Base?Recipe I mean. My husband is getting to be a real good Pizza maker (after some training I might add) but the bases never seem quite authentic enough. We haven't a wood fired oven but I do have a Pizza Stone.

Not savoury but sweet..Try it in Bakewell Tarts instead of jam. I used to do demonstrations at school, and the only thing I had in the cupboard one day was Pink Grapefruit Marmalade. They turned out beautifully.The kids for some reason went Ugh! but when I explained that it was only like Orange jam they were more amenable. Anyway they worked.. lots of them brought marmalade the following week..

Can anyone please tell me how to clean my Pizza Stone? Mine is now stained with Tomato juices etc., and does not look nice.. Or does it not matter?Is it acceptable to look distressed.. that's the stone not me

We used to use plastic spoons in school for a while.. someone ordered them because they were cheaper. You should have seen the colour of them when twenty odd kids had stirred tomato sauce, or chillies or spag bol., with them!!

Couldn't live without my wooden rolling pin. It was my Mums, she got it when she was married in 1920, not a splinter in sight!..and how can you manage without wooden spoons?

Rustie is correct, there are some terrific ideas on this thread for cheap nutritious family meals.
One I made last night was a very tasty dish which involved..
Some cooked pasta shells,
A batch of cooked mince, I used a tomatoey base, and made it quite thick,
Cheese sauce made with 1/2 or 3/4 pt milk depending on how many I'm feeding.
2 eggs
a little extra cheese to finish.

To make, put 1/2 the pasta shells into the bottom of a dish, follow with the cooked mince and top with the other 1/2 of the pasta shells.
Beat the two eggs into the cheese sauce and cover the pasta shells with this. Finish with a scattering of grated cheese.
Bake it in a hot oven Gas6 for about 30 to 40 mins until top is golden brown and bubbly.
Really tasty.
Pasta is incredibly cheap and mince is quite often on offer,(although I use vegemince! ) so this is a good and filling recipe. Hope it helps.

Try them in a little casserole with a layer of thinly sliced potatoes ,carrots, Onions if liked (Some older people don't like onions though so a leek makes a good alternative), celery, any veggies to hand, cooked beautifully slowly in a lowish oven ,brown off the potato to finish.
Meal in a pot as well

Works really well with Soya "Cream". I have also used half single cream and half milk, semi skimmed or Soya.I also put thinly sliced leeks in between the potato layers, for a change of flavour, with the garlic and salt and pepper as seasoning.. lovely...

Try
www.veganvillage.co.uk.
This is a vegan site so does not use eggs in their cakes. If you go to Vegan Village recipe book, there is a good recipe for Chocolate fudge cake plus others. You might find this useful..

Why is it going to be lost..it's always busy when I go.. Get my Kirkhams Lancashire Cheese there..Best cheese in the world Try the Garlic and herb..to die for...

It's a Beechwood Citrus Reamer they can be bought from Lakeland Ltd., and are about £2.25 plus p&p.
The best thing about them is they don't break when you drop them like my glass lemon squeezer just did last week!!! very efficient too

Buttermilk is at ASDA 39p a tub! just bought some today

If it has to be typically british, then some lovely light as air scones are hard to beat..made into a cream tea perhaps..
Or a lovely English apple pie, maybe made with cheese pastry?
Old English trifle..with proper custard..
Or a Victoria Sandwich cake,
Eccles cakes.. or their sisters.. Chorley Cakes...
A few sweet ideas anyway.

Hope this isn't too late for you...

Shortcrust pastry to line your flan tin or dish,
2or3 eggs depending on the size of your dish,
small carton of cream and the same of milk,
3or4 slices lean of bacon, smoked gives good flavour,
some chopped chives or parsley (optional)
a grating of nutmeg and some black pepper
4to6oz of grated cheese, Gruyere is good or Cheddar.

Use the pastry to line your dish, cut up the bacon I use scissors and put into the bottom of the pastry. Mix the eggs cream, grated cheese, milk, seasoning and herbs and pour over the bacon. Put a little bit of cheese on the top, and bake in a hot oven Gas 6 till golden brown and set. (Should wobble in athe middle)
I vary this according to time, sometimes I bake the pastry case blind, sometimes pre-cook the bacon.
Sometimes put some tomato rings round the top as well.
Hope this helps...

It's a great book Frexy, got it via Amazon used books..the seller had bought two copies by mistake so it's brand new. Arrived in 3 days.. Good service eh!
The salt in the recipes is the last ingredient in the majority of recipes so I guess it is to taste really. When we buy the soups we only get the vegetarian ones and have not found them too salty, at least the Corn Chowder isn't, it's just lovely!
Meanwhile back at the ranch.. would leaving the Ancho Chilli out make a huge difference does anyone think?

Buck Rarebit.. as far as I know

A cheese flan would be a good choice here as she would show quite a number of skills. However if she is not so good at the pastry,then what about a Lasagne. Paul Bloxham did one the other day which he called "The Greatest Lasagne" which could be adapted. She needs to make a good meat sauce, then layer it up with the grated parmesan, finishing off with the creme fraiche and Mozzarella on the top. This would give the calcium and marry well with the salad.
Or.. what about a fish pie, she could also put added cheese into the potato topping, and hard boiled eggs into the base. Good luck anyway

In my search for a Spicy Corn Chowder recipe, I have now obtained the Covent Garden book " Soup and Beyond." Their recipe has as one of the ingredients 1/2 a teaspoon of powdered ancho chilli. Is this a special chilli?, Can I use ordinary chilli powder? What is it? If i buy some am I likelly to keep it in my cupboard.. never to be used again except when I make this recipe?
Finally where do I buy it from?
Any ideas??

Hello Pete... My best piece of advice is LISTEN to advice. I have had this for thiry years or so, and I'm afraid I didn't listen enough in the early days.. am paying for it now. Eyes going, kidney's going, can't feel my feet..etc., wish I had now when it's too late.. so watch the carbs, and the sugar..keep yourself monitored, and take care of yourself..
Very good luck.

Ta all, thought about writing to complain but I've had the machine way too long for that really...
Could try the "Cake Release" usually anything from Lakeland works doesn't it.
I tried taking the dough out when the kneading finished and oiled the pan then, I also remove the dough paddle then as well which means you don't get the hole in the middle. That did work better actually. Maybe we've cracked it eh!!

Hello waggler.. type in Kirkham's lancashire cheese and apple tart into recipes in the bar above and you will get the recipe. It's worth making it's a lovely one.

Have you tried Tesco's they used to give you fresh yeast at the bread counter if you asked.Worth an ask anyway.

I'm lucky living here in Lancs and can buy this gorgeous cheese locally, she does a smoked version which is really tasty , and a garlic and herb to die for. Anyway, Terry is right another cheese won't work for this recipe. I've made it a few times now and is well worth trying it has a lovely flavour.
Tesco's sell a tasty lancashire which is good enough if you haven't got a market near you, or a good cheese shop for the real thing.

Well it sounds a hecka of a lot nicer than the pickled sprouts I saw recently!!
Saw some first rhubaarb in the shops yesterday, a beautiful pink colour but very thin.. it was like pencils...
Jenny

The nicest one I ever had was a Blood Orange marmalade with Vodka.. from a W.I. market somewhere, it was GORGEOUS.

Maybe it's something to do with the idea that some pasta recipes have egg in them?the actual pasta I mean.
God I wish I'd never started that vegetarian with fish thingy, it seemed to get out of hand.didn't mean for that to happen.. got carried away..and away...and awa............

You can substitute semolina for some of the flour in a shortbread recipe. take out about 2 tablespns. of flour and replace it with the semolina. Make shortbread biscuit as usual.
However I've really not used sago or tapioca for anything other than puddings.(of the rice pudding type) Sorry can't be of much help here.

I found that Mary..a lot of the recipes I looked up had the fish or clams etc., in them. I did make the Vegan Village one suggested here earlier and that was pretty good, just put a little chilli in it for the spice, and didn't use so much garlic. Lovely actually.
Now ordered the Covent Garden book from Amazon so waiting to see what their recipe involves.
When are you off to Perth.. give my brother a wave

Bought some Caerphilly cheese this morning..(on offer at Safeway 2 regional cheeses for £2). Bought some lovely Lancashire as well.
I'm going to do Anglesey Eggs tonight for tea, love that, real tasty food.
Thought Lardy Cake was very Northern, it's sold round here in Lancashire.. maybe it's one of those dishes that everyone adopts eh!

What about a nice light bread and butter pudding made with Bara Brith??Suitably Welsh eh!
Happy St.David's Day

I have quite often been surprised at the reaction of some people towards the veggie here.Some seem to adopt a rather "bullying" attitude which is a real shame , I don't know anyone who treats my vegetarian views as a "religion", indeed when I go out with my lovely friends from school they take Everyone's views into account.. there are some who don't like Chinese food for example, and some who aren't keen on Indian.It's not a problem...
In all my thirty odd years of teaching I never enforced my views on the children, (you can't do that), and would show them how to cook their meat products as usual, in fact one of the best lessons used to be showing them how to cook minced beef properly, and make it into many different dishes!.
There would often be a couple of veggie children (the numbers are growing) who were never picked on by the meat eaters. It all makes for variety doesn't it?
By the way lovely to see you again Rustie.. hope you are all mended now

Bit Vitriolic that!!!!
Besides the lettuce might have crawlies on it :D

Thanks Frexy, I've had the Covent Garden book from the library, but was unaware of a second one. I'll look out for that.
Had a feeling that it was something to do with fish, since most of the Chowder's seem to have clams or smoked haddock etc., in them.
I'll see if Amazon have this one..

Probably more like diluted mash:D

Thicker I think (like me) some of them you can stand a spoon in!

Pinwald... you want shooting.. preferably in the grouse season..:D
Snoozy.. FoT suggested I look at a website for a sweetcorn chowder recipe, and it happens to have some great vegan recipes on it. There is one for a mushroom and ale pie made with Black Sheep Ale looks scrumptious.. You could make little individual ones. I wonder if they'd freeze? Anyway well worth a look.
www.veganvillage.co.uk Thanks againFoT

Thanks FoT, that looks like a good base, I've never found one that looks as likely as this , don't think I'd use as much garlic but I'll definitely give this a go.
What a good site too.. some lovely tasty recipes here!

Yep thanks Terry, have tried that, but it seems to be sticking at the curved lower reaches of the pan. The other prob is that the oil just gets kneaded into the dough. Made a loaf yesterday, and the same thing happened, hate it when machines don't do what they are supposed to! If it's non-stick it should be non-stick.....

Does anyone have a tried and trusted recipe for a tasty corn chowder? We love the Covent Garden Spicy Corn Chowder but ir is SO expensive. I have liioked at a lot of sites but a lot of them have the smoked fish in, or are American with unusual ingredients..and are fish based..Any suggestions gratefully received.

Saw the last few minutes of todays programme, the Delia Kitchen bit, and was waiting for the joke about the breast! However it was the "Now anyone for Stuffing" bit... Good Grief...

The bread pan to my bread machine is starting to stick quite badly, and it's becoming increasingly difficult to get the bread out. Anyone got any ideas or remedies please..

Look for the Rosemary Conley cook books. She is the low-fat queen.
The i.Village.com website is also good, that has a range of suitable diet suggestions.

That's it!! Romani's.. couldn't for the life of me remember the name..must have walked past it hundreds of times. Ah well memory's going

Try that good kitchen shop opposite the side entrance to M&S , opposite Morrisons. I'm sure I've seen them there.
Trudi..people in Southport are not called SandGrinders for nothing :D

Try those little Garlic Roule cheeses that you get in the pic-a-mix cheeses in the Supermarket in the middle. that works well too

If she has to use 12 is the recipe referring to the Patty Pan type of squash? If so Tesco's sell them where they have the pre packed vegetables. 12 Butternut squashes sounds a huge amount :D

Here's one I made earlier... used to make this years ago in the days when I ate fruit cake!
Boiled Fruit Cake.

4oz marg
4oz demerara sugar
8oz mixed dried fruit
8oz S.R. Flour
1/4 pt warm water or tea (better with tea)
pinch salt
pinch nutmeg
pinch mixed spice
1egg
Method

For a couple of minutes boil marg, sugar, water or tea and fruit. Leave till warm. Mix with other ingredients. Pour into lined 7 or8 in. tin. Bake about an hour Gas 4.

Lovely moist fruit cake old fashioned flavour.

The one I do is very similar to Snoozy's but I don't use a lot of onion (don't like it) and I use French mustard in mine. also make sure the cabbage isn't too thick, nothing worse than chewing great chunks of cabbage! The secret I think is a good Mayonnaise , sometimes put chopped herbs in as well. and a few cashew nuts for crunch afterwards.I also like a little bit of very thinly sliced celery.
Had some once where a little of the oil had been replaced with walnut oil and that was delicious.

I'm getting a little bit tired of this site at the moment.. too many "private" little conversations, thought this one was about potatoes?

Has anyone noticed how many supermarket potatoes are green before you buy them? I can't see so well now, and my husband is always putting back the ones I buy.
Safeway sells a lovely red Irish potato, mashes beautifully, and is a good baker they're worth trying.
And the Anya ones from Sainsbury's they are lovely baked as they are with a little garlic oil in the oven.. they're all knobbly with sprouty bits to start with!! and I'm not being rude:D

Hey Frexy did you get them with Maple Syrup? We couldm't believe the things they put it on.. Scrambled eggs, omelettes, mashed potato, fried egg, hominy grits etc., etc., All came with the jug of syrup.
Mind you we went to a Maple Syrup farm in New England last time and that was REALLY interesting, they had every shade from the palest of yellows to almost like treacle..
But I wander on

One of my favourites is a Sweet Potato Dauphinois with a layer of sliced leeks and half and half cream and milk.OOOh Hungry !!
Beautiful topping mashed for Shepherds Pies, I use half ordinary and half sweet.
Bake them and mix with cheese and whatever you fancy .

If you live near an ASDA I was looking at Buttermilk this morning.. 38p a tub! Lakeland make..near the creams.

I;m having a lovely juicy stuffed Portobello mushroom for tea tonight, you could use rice, herbs , chopped tomatoes, a small chopped leekand a little vege stock to moisten. Yum Yum
You could buy some Vegan Cheese from Holland and Barrett and make some cheese and whatever pies , pasties or quiches to freeze ahead, then you wouldn't be quite so stuck. You'd have to make the pastry with vegan marg though . There is a well known make that my daughter used to buy when she was in Halls of Residence last year, because she said it was the only one that didn't get pinched :D

Well.. It's Sunday now.. I wonder what she did in the end??

What's a Waitrose?? None of them Ooop North!!
Is it this Alien Supermarket that exists below Birmingham??

Or a Beautiful Juicy Portobello Mushroom, stuffed with what you fancy, or a couple of slices of fried Halloumi Cheese ..with a little Salsa......

Vegetarian with fish then Snoozy :D

If your sister in law likes Quorn.. simple.. there is an alternative for any of the "Roasts" you would be having, then she can have exactly the same as everyone else without the fuss of having a separate dish. Otherwise, a nice little onion tarte tatin, or an individual mushroom and goats cheese tart would be nice with the vegetables etc.,

I used to do these with the kids at school years ago (when we had the time to make bread) just make little bread rolls but a little bit oval, then snip the back with scissors, and two currants for eyes. VERY popular,much better than boring old roll shapes.

Mind You.. I well remember a kid saying to me once...
"Eh Miss.. Making this bread doesn't half get your hands Clean!!! " :D

Have you tried the Julian Graves shops ? They have branches all over the place.and are really good for dried goods.

What about a Thirties or Forties Theme? a bit of research should come up with some ideas for food..just an idea.
Champagne jellies go down a treat, you can do these in glasses, Asda or others sell "value" ones great for this..and they look lovely so simple to do as well!
Actually Salmon on roasted vegetables,
Chicken portions on Lemon Potatoes,and veg.,
Little Goat's Cheeses on a mix of veg and little oven roasted potatoes and veg..
There you go

Yep Sainsbury's stores in their Special Selection shelves. Cute little dinky red tin ..called smoked pimenton, and you can buy different types ,sweet .. hot etc.,
It is available on the Internet from "The Spice Shop" and they have a few types.

Would that be Vegetarian (with fish) Rustie??

Hand held potato masher for me too.. used the same one for forty years!! never fails. Add a bit of milk, cream, seasoning, horseradish, chopped spring onion,grated cheese, chopped leeks, mustard, chopped cabbage etc., etc., anything you fancy these days really.
Have a look at Mamachefs Creamy Brie Mash on the chat site too that's really good

AAH Isn't that lovely.. keep it for long enough and it could be worth a bit like Rusties Smash Tin

The amount of sugar that is used in a bread recipe is so small that it is not going to affect your diet, however the bread will! You have to watch the carbs as they raise the blood sugar levels.so bread ,rice and potatoes need to be carefully regulated. The site that Ian suggested is an excellent one do try that.

Hello Chris.
Well a little word of warning here.. There are as many recipes for Potato Pie as there are for lancashire Hot Pot or "Scouse". Since you work in a home for the elderly, I would judge that you are looking for the pie as made by a wife or mum post war , and each family would have their own way of making. It is the Northern thing really and often known as Tattie Pie.
Up here in Liverpool a version of Irish Stew known as "Blind Scouse" without meat, was used mainly because it wasn't available or the money had run out at the end of the week. Often a pan of stew or scouse would be made maybe with one lamb chop to give a lick of meat flavout, then put into a deep dish and covered with the traditional shortcrust pastry made with marg and lard. Baked in the oven till golden. This would be served with pickled red cabbage, or pickled onions, but nowadays a nice dish of braised red cabbage with apple would go a treat.
In our house it would be often made on a Friday which was a meat free day (a Catholic thing then) because fish was not available or too dear!
I would quiz your resident gently and see what was put in theirs, but it's usually chunks of potatoes and carrot, onion and water, all cooked Irish Stew style. Just be careful it is not too dry before you put the pastry on, it needs to be nice and liquidy.
Some used the same ingredients but sliced and cooked Hot Pot style then topped with the pastry.. So you'll have to ask them. Hope this helps a bit

Well if you want Pickles and Chutneys see Nick Dorset Cottage Foods his sound lovely!!
Hey Nick Get in Here..

I'm here Honeys.. I was really feeling a bit down yesterday.. feeling like a lone voice in the wilderness.. (been having a "chat" with Ian on the Website feedback site) about this.
Thankyou.. Thankyou.. Thankyou.. MamaChef and Rustie.and others.
Anyway onward to the query..One of the dishes I have enjoyed recently was the tasty Tomato Tart done by James Martin. Twice cooked Goats Cheese souffles work well. Ratatouille with extra ingredients.. e.g. mushrooms, asparagus, roasted Squash etc., put in the bottom of little dishes or one large.. and topped with puff pastry, or a lovely creamy mash, (mamaChefs creamy Brie) or a Goats Cheese mash. Oh Yummy!!

Oh God!! Now we're on Jaws with a can of Beer!!
No not Terry :D

OOH I thought we were back in Australia with the Ostrich and the keg of beer and a waggle dance :D

Sorry got the Hiccups.. must be all the beer

What's a Waggle Dance? Is it something else you do with a Beer Can :D

What's a Waggle Dance? Is it something else you so rith a Beer Can :D

Mmmm Picture the scene.. Tonight I am serving a Chicken with a Bishops Finger up its... middle :devilish:

One plastic bag inside the other gives a bit more strength, I assume ayou have a piping nozzle? Otherwise all you can do is snip off the end.
The greaseproof one is made by using a square of paper, fold in half to make a triangle, then bring the two ends to meet the centre point. If you fiddle the points together you get a nice tight cone for piping chocolate or icing.
Failing that Lakeland Limited sell an Icing kit with reusable nylon piping bag, and seven nozzles for £9.95 !!

I haven't used wax discs for Donkeys Years.. I use recycled jars, but only ones with screw tops. Put them in the oven to sterilise, and boil the lids. Works every time
Eeh Frexy love your "pipping hot" Sounds awfully Posh :D

What about The Chicken with a Can of Lemon Pop up its Rear.. :D Would that work?
Doesn't the custard powder make it look jaundiced??

Mmmmm.. Pheasants.. speckled hens... ostriches.. can cans.. Cockburns.. Peacocks..duck.. camels with a hump... I'm beginning to think I'm in the middle of some Salvador Dali painting....:D

Hi Ian, If you type in cheesecake in the bar on the top under chat, & you go to number 12 you will get Paul Youngs reply to a query I made earlier.
He suggested a mixture of double cream, cream liqueur, a dash of aspresso and some coffee beans to finish. I used a small carton of cream and like he said the rest to taste. However I drizzled chocolate on the top cos I broke a tooth once on a coffee bean!! Not that you want to know that!! Another time I put Ferrero Rocher Chocs on the top and a light sieving of cocoa powder for a dinner party. That went down a bomb!! Paul's is a lovely recipe..

Huggy.. I hope you see this.. I was in ASDA yesterday and saw a reduced Camembert £1!! so I bought some Roast Vegetables and did Potato Wedges as well, ended up with the dish you suggested a bit ago for the veggie meal, if you remember. Well it was DELICIOUS.. crusty bread to mop it up with My lovely husband wasn't too keen on the sound of it (he wanted a curry) but he enjoyed every mouthful.
Great Idea

Well Done..Did it sing to you as well :D

Well! I can't imagine melon in pastry!! It must be some kind of sauce surely!! Just ask them kmdm, then let us know eh!!

Look in your Supermarket. Most of them have a range of Breads for Machines that are flavoured. I have had Sunflower and Honey type I'm sure. Anyhow, buy an ordinary pack of bread mix , I use the brown one, and when you are making up the fluid mix, replace some of the water with about two tablespns., runny honey. Throw in a small handful of sunflower seeds when it is time to add the fruit nuts etc., and I put a few on top as well before the final bake..
Hope this helps..

Food Heroes.. He had some super ideas, especially using the local produce you are right Elizabeth. I remember him doing a wonderful Leek and something Canneloni, because he said his Cameraman was veggie and he had had some awful food on their travels from pubs ets.,
Are you listening out there!!!

I was going to suggest these too. I've been to the one at Street in Somerset, and they have really cheap offers, especially on the dishes.

Gosh!! Don't you learn a lot on this site

Oh Yum Yum!! Rabbit, Wild Boar Sausages,Salt Marsh Lamb and Steak and Kidney Puddings.!! What do I have... Mushroom Strogganov Again.... or the ever present Quiche with salad when all my friends are having lovely vegetables! :(
When we go out for a meal we usually end up Italian (wonderful) or Indian (good selection) so we Veggies can have some choice. Think of all that lost business!!

Blondie is right. The Gourmet mild chilli is just right especially if you don't like it too hotlike us.I find the tins of Chilli Beans in sauce OK as well, they give the taste without the fire!!
Have you done the Chilli one with Tortilla Chips at the bottom of a dish or bowl, then your chilli on top, Sprinkle with grated Cheese and heat in the oven till cheese has melted. Top with a little dollop of Soured Cream.Simple and tasty.. one of my daughters faavourites, and she's a picky one

Not forgetting the good chutneys and pickles eh Nick!!
Just a point, but put an indication on the foods of what they are. If you don't eat meat or fish etc., you spend a lot of time saying "What's in that?"

My daughter works in a pub in Manchester while she is at Uni. We love going to see her there and the food is great, basically because there is a lot of choice for us Veggies. Good allround pub food but lots of choice for us, that is away from the usual veg lasagne or ubiquitous Pasta Bake. The Landlady makes it all herself and that makes the difference! and it's really good value as well.
I have lost count of the number of pubs that I've been in where my friends have a good pub meal and I'm left with the mushroom stroggonov...Again!!
Basically don't forget the veggies PLEASE

Well!I remember the days when Olive Oil was something you bought from Boots the Chemist to put down your ear when you had earache!! :D
Nowadays there is such a bewildering array of types of Oils. Are the Estate ones the ones that you find in the Special Selection of Supermarkets?

Hello Gastrovolpe.. That was Beautifully written, it was like reading a poem..inspire anyone to make a good salad

Wow!! What a show at Christmas.. The All Singing All Dancing Turkey perched on a Whooshing can of Beer!! Now if we could get it to sing I'm Dreaming of a White Christmas as well.. :D

I take your point Lorna. I would never think to use anything but Olive Oil for my cooking, mainly because of the Cholestorol factor.I just use my Olive Oil automatically . However , I'm sure most people would pay heed to your no oil request like they would for other food dislikes.

I just can't get the picture out of my mind of a little chicky sitting upright in the oven with it's arms up ready to surrender,and all on top of a can of beer. How do you baste it anyway.. :D

ready made pouch for the beer! so it wouldn't have to go up it's bum :D

That's the best laugh I've had all week, Thanks All!!:0

I picked up a Le Creuset Wok in the Le Cr. shop in Street Somerset, and nearly dropped it!! but it did look nice!! I bought mine from M&S about 12 years ago and it is Wonderful, It was their non stick one and was about £20. Very well worth it, I'd recommend it to anyone. I discarded my old Chinese Supermarket one, it was SO big and difficult to store.but I must admit it was a good Old Faithful

NO!! You start with a Quail and a miniature can and work up to the Ostrich!! But they do have Camels in Australia :D

Or one inside the other like people do at Christmas..
:D

Oh Boy What a Scream!!!:D I suppose this is like steaming the chicky from within.. But.. don't you need a tall oven to stand it all in? Make a hilarious Barbecue wouldn't it :D You could use a taller can of Beer and a Turkey...

Well Done Martino I'd give you an A for that effort!!

Chocolate body paint.. couldn't afford it!! I'd need to win the Lottery not exactly being Twiggy :devilish:

Scottlet.. If you type miles of smiles into the chat bar above and go to No5 it will tell you how to do the smilies, put in by the lovely Georgie. I have a lot of fun doing them
Meanwhile do carry on messing about in your kit...
:devilish:

On todays Delia Online Recipe for the day (hush my mouth) there is a recipe for Celery Soup with Blue Cheese.. which I've made before and is really tasty.. along the same lines as these however it's got to be Big chunks of lovely bread for me to go with

Another one along the same lines I used to teach the First Years at School., is A tin of Baked Beans at the bottom of a dish, with a layer of chopped bacon on top, then cover it all with mashed potato. Put in the oven and bake till the potato is lovely and golden brown. Sometimes a layer of sliced tomato in between or bacon and onionworks. Also a bit of cheese on top helps the browning..The kids at school used to love this Really cheap and simply done, but it used to give the kids the peeling and mashing skills etc.,

If you type in Cheesecake under recipes at the top, then go to No18that will give you Paul Youngs delicious Classic Cheesecake. He was on GFL, just after Christmas when he did a Baileys topping, but it isn't in the recipe sheet. If you type in Cheesecake under Chat in the above bar you can go to No12 which will give you the topping quantities he kindly gave us.. This is a lovely Cheesecake and well worth trying.
Hope this helps and I got the numbers right !! My memories not what it was!!

Well Done KiwiChef.. Your recipe for the potato dish on todays GFL Show could be adapted for those on a lower income ,particularly with a more economical dipping sauce.. Nice to here someone listens.. More Please..

Saw under "most recent discussions" below the Chat Headings.. the line "I was messing about in my kit..." so I went hot key to see what you could possibly be doing!!! I must admit I'm a bit disappointed now !!

Nope!! Vegi-Gel definitely doesn't work on these, a good challenge for someone here I think..

AAH Gypsy tart... now that's a whole nother story..
Have a great time Karen and don't forget your sprig of Parsley.. Mind you look at the Chefs on GFL they put Basil or Coriander on everything..

Actually thinking about this, what you want is an early Margurite Patten Cookery book, try Charity Shops, I know the ones neaar where I live usually have loads and really cheap too.

OOH I remember making our Christmas Cake...One week we made it, then it was stored for two weeks, and we " basted " it with liquor each week (imagine that now!!) then we Marzipanned it then Snow iced it to finish... Oh the pride when we took it home!!
Miss Wallwork used to line us up to look at our nails also. and Horrors I bit mine!! Don't now I hasten to add ..You couldn't do that to kids these days.. it would be against their Human Rights..
In my time Bubbi I've taught..Domestic Science, Home Economics, Catering, Homecraft, and finally Food Technology.The latter really because "Cookery" Departments ceased to exist as such and had to blend in with Design Technology Depts., So, we became Food Tech.
This thread seems to have brought back a lot of good memories for a lot of people, and all from a Russian Fish Pie!!

The school I went to was an old secondary modern..Guess who didn't pass the 11 ! :( and I left in 1961 so ours was really very innovative.. we were the first to stay on in 5th year to take "O" Levels as well.secondary modern pupils weren't supposed to be clever enough for them..
I do hope your reunion goes well, and your Russian Fish Pie is a resounding success Karen.

Ah what a shame..When I was at school(as a pupil) we made our aprons, and a dinky little hat to wear as well in Blue and white gingham. We used to have a whole morning or afternoon for Cookery, and in our last term we swopped with the boys. They did Cookery and we did Woodwork, I still have a very wobbly tea-pot stand!!
What would I have given for the luxury of a morning or afternoon when I was teaching though! instead of the hour or double lesson we were allocated.
Thankyou Miss Wallwork you inspired a love of Cookery that has lasted all my life

Try a Chilli Slice.. My 20 year old daughter at uni even likes this one and she's the pickiest girl in the world..
A packet of Puff pastry cut into 1/2 and each one rolled out to fit a baking tin something like a swiss roll tin. In the middle a stiffish Chilli mix made with minced beef ,a tin of kidney beans, a small tin of tomatoes, some grated cheese (about 4 or 6 oz.) and some cooked white rice, about 2oz uncooked weight. Then enough Chilli spice to taste. not too hot works best so its tasty but not firey!! You have to judge this a bit so its spreadable and not too runny.
Put the mix in the middle cover with the lid and brush with egg or milk, or my daughter doesn't bother.. I put a bit of extra grated cheese on top as well. Bake it all in the oven till risen and brown and crispy.. about 1/2 hour.
This is well known in Manchester Uni now her friends love it so I should think your kids would.(By the way daugahter uses a tin of Chilli Beans in the sauce so you don't need the Chilli Spice)
Hope this is not too rambling..It's well meant.

Start with Bloody Mary's then go on from there :D

Good Grief!! I hope it wasn't me!! only kidding.. I can remember doing this with the kids back in the days when food technology was called home economics..But not 4 times in a term.. that sounds a bit excessive
The version I taught was the Russian Fish Pie, and it was a mix of flaked steamed/boiled smoked haddock, about 1/2 lb., 1/2 pt., nice white sauce, 2 chopped hardboiled eggs, some chopped parsley and seasoning. This was all put into a square of rolled out puff pastry, and the corners brought together envelope style.into the middle, don't forget to brush round with egg!! Put onto a baking sheet and brushed with beaten egg.all over. Baked in a hot oven gas 7 till lovely and brown. No rice in my one, too many processes involved I should think. To me Kouliabac is a different dish altogether.. Hope this helps.. it certainly brought the memories flooding back Have a good reunion, don't be too hard on the home ec teacher. think of all those skills you learned

Lakeland Ltd., are really cheap did you get in touch with them?

Welcome Gunner I'm a reduced section shopper!!Personally I think your idea for a "thrifty" spot is terrific, there must be loads of people who are "foody" but on a lesser income. and now I'm retired I have the time to search out the bargains.. a lot of my shopping has little yellow stickers on it!!but I find it's a great way to try something new as well.. Your'e right about a good cheese sauce though, a simple fairly cheap but tasty dish I do is mashed potato at the bottom of a dish, then a layer of sliced onions gently sauteed , on top , then some halved hard boiled eggs, covered with a cheese sauce to finish. All in the oven till lovely and bubbly. I sometimes put sliced leeks in the middle, and I've even done it with broccoli or cauliflower in the middle pre-cooked of course just a bit so it still has a bite. Cheers.

These are great I made them the last time the recipe was posted, and they were lovely..tasted just like the ones my room mate at College used to bring back from her weekends home. I've made them with the Chilli and cheese topping and that is now a firm fave... thanks Cla..

Go back to page2 on this site, (recipes) and scroll down to Veggie recipe Help. There are some good ideas on there, especially the one with roast veggies and Camembert..Lovely idea.. However if children are involved then maybe a big Lasagne would fit the bill better.A roast vege one or maybe make it with Quorn mince if it has to be a "meaty"one..There are however loads of recipes on the site, also try Delia Online.. there are tons there also Delias Vegetarian Collection is excellent.

It's hard to know where to start here, it depends on a lot of contributing factors.. eg., what are the likes and dislikes, do you use convenience foods ar home bake, the ages of the children etc.,
Quite a good idea is to look at the range of books written for students.. I find these have good ideas on a low income. I bought my daughter one called Beyond Baked Beans which I ended up keeping!! it had loads of recipes for those on a limited budget. I think your library should have similar.
I take your point though, I think sometimes the "Chefs" do need to come down to earth.it's all very well showing us how to cook "a steak dish" or "a fish dish" without considering that people maybe can't afford to cook these for a family.
Do your family like pasta? that's a good stretchie meal.. I did a French Shepherds Pie the other night, saw it in a paper somewhere, it was mashed potato on the bottom of a dish, your favourite savoury mince meat mixture in the middle then more potato on the top. A bit of grated cheese to finish and all crisped off in the oven.. We had carrots and some gravy with.. lovely!!Give a little more info maybe and I'm sure people would help.Perhaps people think you are only asking Chefs.!!

I'm not a Raita fan really, so I make some for my husband who is, in a very similar way to blondie, but I melt the mint jelly in a microwave first. Then add to low fat yog, with tiny diced bits of cucumber, no skin or pips.I sometimes add a bit of creme fraiche to make it creamier, but you would have to use the low fat kind.

This could be done in an individual way with a small Camembert, wouldn't that make you feel special. I wouldn't mind that at all. ..now that's good veggie cooking. Something that everyone else wants as well

Mainly watch the Carbs., rice, pastaand potatoes. Obviously the sugar. These will all push up the blood sugar. Get advice and meal planning info from your partners dietician, and The Diabetic Association has a good website, with recipe ideas etc.,AWT has also written a cookbook for diabetics, might be worth a look. I haven't seen this yet, because I adapt ordinary recipes, so don't tend to use books. I think I'd send your fella to the supermarket and tell him to come back with a carrier bag of things he does like.. then work round that!!

OOOH Huggy !! Can I come to yours for tea??

Funny thing we had a Goulash last night for tea using smoked paprika, it was a Delia Online recipe I.ve used many times, but I use Vegesteaks instead of meat of course. Very tasty.
Just use any Goulash recipe you fancy there are some on this site, well worth trying.

Actually wouldn't the Kiwichef make an excellent presenter. Especially since he's been there, done that got the t-shirt etc.,

Here we go again!! It's the veggie as Green Martian thing!! Like I've said before we don't have two heads or green ears, we're just nice ordinary people who choose not to eat meat or fish.
I think it depends on what you are having really, one thing we hate is when someone goes to a huge amount of trouble "specially". It's nice when you can have roughly the same as everyone else say potatoes and vegetables . find out if they eat Quorn,cos Quorn pieces can be put into little pies with a lovely white wine and mushroom sauce. Look at the Quorn website for loads of ideas.
Mind you pasta is a good bet, a particular favouritae at the moment is a recipe from Delia Online called Trofie Pasta Liguria, served with a pretty salad and a tasty garlic Ciabatta... Lovely..and very satisfying.Seems to please all!
I put a few toasted pine nuts on top, and some torn Basil. A roasted vegetable lasagne is also a good bet for everyone as well served in the same sort of way, there are loads of ideas on this siate and on Delia Online to help.
We are very easy to please.. honestly...

Well... mine doesn't have either, I use vegemince, and add a bit of curry powder to make an Indian style one sometimes, so I don't know what that would be called!!
However, I am with the Shepherds=lamb and the Cottage=beef camp. At least that is what I taught for thirty odd years!!

Correct, the old format was much better, I think the problem with the newer series was that the show became a front for Gary rather than about the food and cooking.It was a great show for ideas, mind you the contestants always made me feel so inferior. They seemed to so often ....be running their own businesses, rock climbing, members of the local choir or amdram, swimming ,cycling in the local countryside, with four children...etc etc. just ordinary folk really

Chocolate body paint in a restaurant.. now there's a thought :devilish:

Have mine ,

the coffee's never in the pot long enough!! Actually a good source is those little craft fairs, if you can find any at this time of the year!!

Rosemary Conley books from the library, she is the low fat doyenne!

Tasty spices and seasonings, and a good low fat spray, buy near where the oils are.

Just leave them eating the grass!!! they're much better doing that than as a piece of "veggie" beef sitting on someones plate!
Why is it that people feel they have to "bully" veggies.?

Jamie Oliver did a simple one on one of his programmes which was just crushed Maltesers over a good vanilla ice cream. I do this quite often and used the new white Maltesers over Christmas. But this works better if you put them into the frig for a bit first since the choc is softer. and it needs firming up, athen I crush them.

Sainsbury's special selection, it's in a neat little brownish red tin. I bought mine from the spice shop as above. It was a "celebrity Bundle" but they don't do it any more I've just looked. They do sell 3 types of smoked paprika, mild, hot and sweet. Enough to suit all tastes I should think.£2.25 a pack then p.p.

I'm with Martino here. Pasta for me. One of my absolute favourite ones at the moment is from Delia Online, Trofie Pasta Liguria. I make it with the little Anya potatoes but any baby ones will do, and I put asparagus in mine cos we like it and it looks posher! I serve it with a lovely pretty little salad on the side, some nice garlic bread or Ciabatta, and extra parmesan. It is a really easy recipe but looks like you've worked for ages. The Trofie pasta is worth seeking out, I get mine from Sainsbury's special selection, it looks terrific on the plate and is an unusual shape. P.S. You could always put some Pancetta cubes in yours but quite frankly my dear it doesn't need it. By the way don't be scared of feeding veggies, we don't have green ears or two heads, very normal really...honestly!!

Thankyou Paul. It was the espresso I missed, that would make a real difference. By the way we share the same impeccable good taste in Clarice Cliffe plates!

What a funny thing for a loving son to bring his mum! Was it a joke? What did he get for Christmas?

What did Paul put on top of the cheesecake on Good Food Bites Saturday jan 3rd? Was it just cream and Baileys? or did I miss something. Ive printed off the recipe but it doesn't mention this particular topping.

I haven't made the Andrew Nutter one but I have made the Nigella Lawson one it's in her book How to Eat and is very moist and tasty. It uses the whole fruit ,peel and all,I made it for a staff lunch and served it with a dollop of creme fraiche. Went down very well, :cool :

Kevin Woodford is on the Isle of Man, at least you got the island bit right.

Just use a good cocoa powder but less of it, I too have never heard of light cocoa powder, and I thought I had heard of most low fat low sugar things! Making your own apple sauce is the answer here too. just a little water, and you could use a little sweetener such as Slenda to taste. I like a mix of Cox and Bramley apples for mine. Save yourself a fortune here!

This poor body only asks how to cook asparagus and they get all that about smelly wee!!
I cook mine by combining steaming with sauteeing. Steam for about five to eight minutes, then finish off later if you wish by tossing them in a pan in a little butter. Lovely. I do them this way when I'm adding to pasta, but I cut them into bite sized pieces. Quite nice mixed with some peas or my favourite green beans!
Hope she enjoys and don't be watching when she comes back from the loo!!!

Boots

Lancashire got to be Lancashire!! any strength you like the tastier the better!!

My mum used to do little mince pies for kids etc., who didn't want a big mouthful of pie! She used to cut out rounds with a small cutter, put a little blob of mincemeat in the middle, wet the edges wit h egg and cut a slightly bigger top I suppose you could cut out a star top if you wanted. Otherwise you are going to have to buy tiny muffin tins as frexy suggests that would work well.

Hello
If you go to the Diabetes UK Website, there are some recipes on there which would give you ideas. There is one for mini summer puddings which does not really need a recipe, could be done in small containers and would make a terrific alternative to the christmas pud. Hope you find this useful.I'm a diabetic and I would quite fancy these!
The other thing I make often is a sparkling wine jelly with sugar free jelly, and a few raspberries in the glass. I often find my non diabetic friends scramble for these as well!!You can make these look gorgeous if you put them in a really pretty wine glass, just before serving put a little blob of cream on and a little chocolate squiggle on top!
OK!

I can really recommend the TBGCS, it's one of my all time favourites and just the thing before the big Christmas dinner. Nice and light too and you don't have the usual souffle timing worry either. I've never thought of putting it inside anything else but I would think it would work in a pepper cut in half and the colour would be lovely.

Hi Johel
I LOVED this cheese! and would love to see this back. I'm surprised that there aren't more replies on tahis theme. Does my memory serve me correctly was it in a little blue box? and the cheese was in silver foil inside cos you could never quite get it all out. I don't think there is anything similar really except Boursin did a natural cheese as opposed to their one with garlic and herbs, which was fairly similar. Then they stopped making it as usual you get to like someting and it disappears!!
Do St.Ivel still make products or are they part of some other big firm?

I find desserts usually a problem as so many of them use dairy. A good standbye is a sparkling wine jelly with fresh fruit in it. Raspberries are lovely, and some nice little crispy biscuits as well. Can your friend have Soya Dream? its a substitute for cream but made with Soya. You generally find it in the supermarket by the long life milks. This enables you to do the creamy sauces, or serve it with a really exoatic fruit salad maybe. I use it in savoury dishes as well. Try the Alpro website as well they have recipes too.

my favourite at the moment iss aa short pasta cooked as per instructions on the packet, and about five mins before cooking time add some previously cooked new potato chunks, not a lot, some asparagus cut into bite sized pieces, and some green beans or peas . Then you drain it all and aadd a tub of fresh pesto Asda is good or Sainsburys. Stir it all up and ENJOY.

Dont forget seasoning to taste and the secret here I think is decent pasta. I get the dried taste the difference from Sainsburys..

If your microwave is like mine you probably lost the book for it years ago!! I really sympathise with you here, my cooker broke about three weeks ago and we were two weeks without it. but we did have the hob which was useful potatoes arent bad done in the micro and then mashed with the usual things ,that works ok. Try and find a rice cooker that works well then you can heat up sauces. and I would hotfoot it to the library and see if they have any cookbooks that would help.

My husbamd does my mashing and I hover round throwing bits of things in. I use the little packets of herbs from the frozen food section of the freezer cabinet. Put the milk in the microwave for a few mins also or even the bowl of mash to warm up if I think its gone cold.

On Sophie Grigsons programme the other day she did some lovely little cheese biscuits made in a log then sliced off. I made them with Gruyere and can recommend them very moreish!! Its in the recipe section under "cheese biscuits" Im sure a big box of these would disappear quickly.She also did some spiced nuts which looked a bit different.

Thats the one I used to make many years ago in the school meals kitchen ! What a blast from the past that was! However ,we used to use cheap(very) jam and thick glutinous custard and dessicated coconut that had probably been sitting round too long!! If I was making it today I would use good (very) jam and decent custard maybe with a bit of cream in it and coconut shavings perhaps. But perhaps you liked the school meals version? it always used to be very populaar. By the way sometimes we put sliced bananas in between the jam and the custard, then called it banana flan!!
No coconut on that one but a sprinkling of chocolate vermicelli.
Takes me back all that!!

Hello Paul.
Thats it !! The Baileys fondue sounds a real treat. It shouldnt use up too much of my precious sauce either! What a smashing idea Thanks!!

Hello Paul,
I bought a jar of sticky toffee sauce from Cartmel (the real thing)! and would like suggestions as to what I can use it with. Not sticky toffee pudding I' done that to death.! Any ideas would be welcome cos I don't want to waste it!
Thanks

Aah but he doesn't swear on the Sainsburys adds that he gets loads of money for!!!

And his mentor Genaro doesnt swear on GFL either does he. I don't believe that you have to swear at kids to "relate" to them, and i'm surprised that people "condone" the use of bad language.
As for picking different kids that comes with experience which i'm sure he is gaining. Try getting Coursework out of them most of them love the practicals but NOT the theory.
I think its a terrible shame that some of them threw their terrific chances away, despite being "babied" but swearing at them is anti-social, and really doesnt help. Frankly I think it makes him look immature.
PS I still love the progs and have most of the books but not the last one it was too expensive.!

PPS. Too true it does. I tried it last night as a "posh" Vegemince Shepherds Pie and it was LOVELY. A real change.

Sometimes what you serve with it rings the changes. The Goulash recipe for instance is good served with noodles( the wide kind ) and i'm a real convert to the smoked paprika which gives it more taste.

The Blue Brie would be lovely in Mammachefs recipe. Iwonder if Dolcellate would work as well?
Lymeswold was a lovely chees and it just disappeared. real shame. Wonder if it is still made for the farmers markets. My local one sells a very good goats cheese which is brie like in quality, that would work too probably. Its Ravens something and is quite well known but the memory's going I'm afraid!!!

P.S. Would it work with little bits of black olives chopped in? We LOVE olives!!!

GOLD ENVELOPE

And The Award for the BEST Comfort
Food Goes To

MAMMAS ULTIMATE BRIE MASH

Pause for applause and standing ovations

Yes it is truly madly deeply gorgeous! I used some smoked garlic in oil that I got from the farmers market last week, and some lovely Somerset Brie and the Dijon mustard (cos I'm not keen on English)
its the little bits of Brie that do it.
Well done Lindsay this is one that will join my ever expanding repetoire.
\\\\thanks

Dont bother whispering so jennifer cant hear she's aas deaf as a post anyway!!
And as for James's hair thats a whole nother story!
Forgive him anything!
However what about the genes... The darling daughter seems to have the lucky thin genes.. where do you get them from??

Enough-Enough-Enough! I think all hair should be removed! Baldness is great say I

I had a lot of time for Jamie Oliver till I saw the latest progs about the trainees. Someone needs to tell him off about his foul mouth.! I wonder if he would like some teacher to use that sort of language to his precious little daughters? Its so not necessary I spent thirty years teaching food in a real inner city school and never swore at a child once. Its just not respectful and he didnt do it when he was starting out did he!!

Where's the husband has he gone missing? As for ovens I would like ANY oven!!

Anatomy of a cooker!!!
Put the flags out!!
Now Wednesday and the man actually came first thing this morning! So its going to be oven baked EVERYTHING even lettuce leaves!! with a suitably fattening topping- like creamy Brie mash!!

Yes I will try (when I get my oven back) we use the morningstar streaky veggie bacon that we like . That would work done nice and crispy. God I'm drooling!!!!

She's at it again hair flying all over someone's restaurant!! Does anyone know where this Sally Edwards cafe is please and is it vegetarian?

Lettuce doesn't have the same appeal does it!! Thanks for the recipe. It sounds absolutely gorgeous! I want my oven back NOW.. Its bust... We waited in all last Thurs and the man came and said it was one of three probs none of which he had on his van. Typical.. So he would be back next Wed.. But I need it now now now.. We're so sick of things done on the hob!! You dont miss what you have atill it's gone...

Good girl Lindsay. I can't wait to make this. My oven is Caput at the moment and has been for the last week. I am dying for anything baked in the oven!!! But this will go down a treat when the man comes on Wed!!

Thanks Karen about a tablspn of each? or what?

Did you see his last prog. He had made this beautiful walnut bread and all the kids wanted was the plastic bread their gran had brought. The look on his face was priceless

Come on Lyndsey where is the recipe for Brie mash I'm dying to make this.Just up my street lovely and slimming real comfort food!

What was it he put in his tomato sauce again? Did he just use the basic onion canned tomato reduce method but there was something else he put in and I didn't catch what it was.

I never realised just how big Australia was till we decided to go and visit my brother near Perth. We thought while we were there we would "do" Ayers Rock in the middle then The Barrier Reef. We then found out that it takes as long to get from Perth to the middle as it does to fly to Florida from Manchester. So we went to Florida again. Our daughter went to Oz in 2000 as part of a school trip! They did The Barrier Reef , Cairns and Brisbane. They had a wonderful time and still keeps in touch with their "host" families. The school Choir held a concert on the steps of Sydney Opera House. What a school trip!!!

Lasagne chips and mayonnaise!!! How thin are you Georgie?? My comfort food is a lovely big veggie casserole with suet dumplings just as bad really I expect!! Love all the chopping and slicing I find that almost as comforting!!

As suggested before mushroom ketchup is a very good alternative. I tastes very similar to Worcestershire sauce but without the anchovies of course!!Tescos sell this.

Well done Ian!! Nice to be listened to and a quick response too!! Most of the programmes that are already subtitled seem to be the ones that have already been on the major channels e.g. Delia ,Rick Stein, Keith Floyd etc. so this is where the proportion probably comes from I think. However there are definitely some progs that could do with this facility since you miss the gist when the chat is "off camera"or when the camera work is of the "sea sick" type!! e.g. Jamie Oliver Thanks for the reply anyway

Why are there not more programmes with subtitles please. Most of the presenters are very clearly spoken but there are a few who are difficult to understand and the subtitles would make the progs easier to follow.Giorgio Locatelli is one I could name.

The children in my school used to give me their cookery money from their socks!!!! Saved it from being pinched!!

Oh God those poor ducks!!! Fois GROSS. I wonder if the pop up duck at the top of the page has gone off to be grossed!!! The programme is very watchabale though, anyone trying to feed picky kids will sympathise.

Are there any Americans out there who could give me a recipe for corn bread that actually works!! I've tried many and they usually don't turn out like the bread that is served in American homes. Since we are vegetarian we don't use bacon fat is this where i'm going wrong?

Hi Big Fat Chef. Welcome back.
I have a question. I have recently seen in a local newspaper advert showing a restaurant menu, Roasted Melon with Camomile jelly.and mint puree. How is this done? Why is this done, does it enhance flavour/texture? Which would be the right type of melon to use? and how would it best be served?
More than one question Sorry!!!

That sounds gorgeous Paul. I love the old family recipes they're so unpretentious and they work!!. By the way thanks for the buttercream recipe it worked a treat. When would you add chocolate? and Cocoa Or the good choc??

Paul, that is exactly it!! Bless your cotton socks!! I knew what it was but couldn't locate it.
Thanks SOO much. Now looking forward to trying this.

God don't you hate people with thin genes!!!!!!!!!!
Guess who hasn't got them!!!!!

Paul Do you have a good recipe for Butter cream? not the horrible one with butter and icing sugar- it sets my teeth on edge! but the one you get in "Good" cakes.

I did the stuffed baked tomatoes last night for supper tea dinner whatever you call it and they were lovely. very juicy. I think it was the pesto mustard mix brushed on the outside. Only the best!!! That should do it!!!

Be prepared to start at the bottom and work up. It doesn't actually take that long! and read read read anything helps, get the background go to bed with a good cookery book!!!! So many kids aren't prepared to do the "spade" work I worked in catering fo many years before I went into teaching and learned everything I knew there. Also night school classes are useful too, or maybe you could find a job where they would let you attend a day release scheme. If the passion is there you'll make it!!!!

If you can find it try smoked garlic this is wonderful and just a bit unusual

Come and open a deli up here in the north-wwest. It's a real desert for good deli's.I know what you mean about onward teaching, it's so important to pass on good knowledge. One reason why I was glad to leave food technology was that it was being taught SO wrong. The children were supposed to "design" products and skills were totally being neglected. Consequently they were bored. This week we "design" a-- Pizza sandwich, pie etc., same thing all the time!!. Then we'd draw it, evaluate etc. etc.Be better to take an ingredient and explore different ways of cooking it.e.g. a potato or bread for example. There must be better ways to get the skills over.

"Fried Green Tomatoes at The Whistle Stop Cafe" my favourite book and film. Cut them in slices about fifty pence thick! dry them, very important and dip in cornmeal both sides till coated. Then fry in shallow oil till crispy. Yummy especially for breakfast but does'nt use a huge number.

Who needs a husband when youv'e got all these men coming up behind you to give you a squeeze plus the frolliking through the woods!!!!!

It was Tiramisu amd is a good version of it. But!!!! how does the woman stay so thin!!!!!! she's like a runner bean and all the food she eats. She must put away about a trillion calories each programme she's not mean with the portions either!!
And haven't we had the kitchen makeover!!! It seems that they do a series or two in their "comfortable" kitchens in her case wobbly cooker, battered scale pans and chipped cookware then the next series they've been "Better Homed" or "Changing Roomed". Mind you I'm only jealous I spent the prog. gawping at the ARGAR!!! What a cooker Rolls Royce or what!!!!! This seemed to happen to The James Martin (all hail to him) I actually loved his series in the Deli. Then Lo and behold He's been the same!!!!! Mind you forgive him anything!!!

Thanks for that both How many eggs do you suggest I use to one or two cartons of the Soya "creme" I havent really got a trusted recipe actually ,the ones in the books only use dairy cream so if anyone could suggest??

Are you on an egg diet? or the Atkins diet? and why does the bread have to be stale?

Well done Lindsay youv'e said it all there. She isn't just cooking for the friends and family etc., she is cooking for the people who watch the programmes and all the repeats and all the people who buy the books etc.I think standards do matter and what you do in your own kitchen is different from what you do in the public eye and I'm surprised people don't acknowledge that. Buy a hair toggle she must be able to afford one.

Hi Paul or onyone
Is it possible to make a Creme Brulee type sweet with Soya dream "cream"? Any suggestions for a recipe please. I used to love this rud but can't take cream and this substitute is great.Wait to hear.

I once had a gorgeous recipe for Heavenly pie from a really old copy of Woman and Home magazine. It was done in a small deep cake tin ind had sponge fingers all round it and on the base. Inside this "case" was a mixture of I think eggs ,lemon ,wine I think and gelatine. It was so easy to make and looked great but I've lost the recipe. Can anuone out there help I'd love to make it again.

When I was young many many moons ago my mum used to make a "toasted" cheese for tea when I came home from school. It consisted of crumbled Lancashire cheese with a little milk and put between two plates over a pan of simmering water. Once melted it would be poured over toast made with home made bread. Oh bliss!!!!!! But I dread to think how many trillion calories. Remember this was in the days before microwaves too.Just thinking about this has me dribbling!!!!!!!

Koner ,It would certainly answer the question What do you have for Christmas. That Tofu walnut roast sounds wonderful. Maybe you should be a guest chef on G.F.L. what a great programme idea vegetarian vegan food for Thanksgiving /Christmas.

we have been vegetarian for about sixteen years now and have seen a massive change in foods available ,alternatives and attitudes towards vegetarians. However I still find it difficult to get a really tasty meal when we go out, so many restaraunts are so unimaginative vegetable lasagne or veggie stroganoff seems to be the limit or the ubiquitous pasta bake that I can do at home for about a quid!!!!! It seems that unless you go to a really high class place and spend a fortune its a real job to have a treat meal. More immagination definitely needed!! Personally I dont mind using "meat"alternatives at least were not eating animal flesh etc. bu that is our choice By the way PLEASE dont ask us what we have for our Christmas Dinner its SO boring. My answer is nothing with a face on it.!

Thanks a lot to all the folk who helped with my green thai (fishless) sauce problem.I have been able to try some out successfully thanks for your time and trouble much appreciated.

plea from a veggie. Does anyone know where to buy green thai curry paste that does not have fish sauce in it. I!ve had no luck. If possible somewhere i have heard of .
Heres hoping.

Can anyone let me have a recipe for Sucotash? I keep hearing about it and would like to try making it but none of my recipe books - and i have loads- mention the dish. Thanks Jenny.