Posts by: Mrs Woof Woof

Perhaps similar to digesitve biscuits?

As with all things - in moderation I think is the answer. We don't have roast potatoes and parsnips very often but, when we do - it's either in beef dripping or goose/duck fat - whatever I have to hand at the time.

Hiya GC

I'm not sure if those top 10 figures are up to date anyway. Perhaps someone from the site could let us know?

Hope all is well with you

Also nice in small yorkshire puddings is a small slice of quite rare roast beef, a dollop of homemade horseradish sauce and garnished with a couple of watercress leaves.

I've seen them in Tesco, Sainsbury and Asda near here in West Sussex if that helps.

An independent deli is usually a good place to go as well.

I've even taken my slow cooker on a canal barge holiday before now ,D,

I've even taken my slow cooker on a canal barge holiday before now ,D,

It can be anything you want it to be but make sure you cook it with something so it doesn't dry out as it won't have much fat to baste it.

Trifle? Apple crumble and custard? Rhubarb crumble and custard?

How about good old prawn cocktail? or pate and toast?

I would try a couple of "layers" of the egg and breadcrumb dipping. Perhaps dust the jalapenos in flour first so the egg has something to "cling" to.

Do you put cream into your soup? That would give it a lighter colour and creamy taste.

My pleasure to have been of assistance jocasta. TBH - I can't be faffed with browning things for the slow cooker either - I do beef casseroles, liver and bacon and things like that without bothering to brown them. Also, brisket with some root veggies chopped up and in the pot too is very nice - and the beauty of this is, any left over beef you can have sliced cold the next day for lunchtime sarnies.

Hiya GQ - nice to "see you" again. Hope all's well with you

BTW - Congratulations to you both on your anniversary

Mmm, if you're wanting to include smoked haddock - how about a nice and luxurious potato topped fish pie? You could include with the haddock, tiger prawns, salmon chunks, scallops and maybe some cod or other firm white fish and some peas, all bound together in a nice white sauce with a hint of cheese and topped with smooth mashed potatoes - served with a nice fresh salad on the side.

Do you have a slow cooker in the accommodation or do you have one at home you can take with you? That would be even better because you could actually set dinner to have a long slow cook so it's ready for when you get in from your day out.

Do you have a Sainsbury's? Our local one sells them. Failing that - do you have any delis near you? They may have them or may be able to get them in for you.

Add some cornflour - that should stop it separating/going grainy.

It's a blackcurrant liqueur - usually used in the cocktail kir royale - a drop in the bottom of the glass and topped up with champagne.

Oops, meant to say, after drizzling the oil and before putting the garlic on - put your bread slices under the grill until lightly golden or, alternatively, in a ridged grill pan until you have the desired line marks on each side.

If they feel rock hard I would have put them next to a banana for a couple of days which should help them ripen up. Were they Haas or the smooth green skinned variety? That can make a difference to flavour. I'm guessing they were picked at such a stage of ripening that they wouldn't get damaged too much in their travel to the shelves.

PS - If you cut it and put it in the fridge or anywhere else - it will turn black - whether ripe or not.

How about a nice simple bruschetta?

Slice some french bread or ciabatta on the diagonal, drizzle with a little olive oil and then rub the surface with a clove of garlic.

Chop and mix: tomatoes, spring onions (or red onions), avocado, coriander leaves, red chilli (finely diced) and a good drizzle of a good quality EVO Oil. Season with salt and pepper and put on top of your bread.

Nice, simple, light and summery.

I've seen potato flour in some of the supermarkets in their "free from" aisle.

I'd make sure it's a good quality dark chocolate with a high cocoa content - such as Green & Blacks.

Wash your strawberries - leaving the green "handle" on them. Make sure they're properly dry before dipping them in your melted chocolate and then lay them on a cooling rack or some greaseproof paper for the chocolate to harden. If you want a thick layer of chocolate, once set, dip them again and allow to set. Best served cold, straight from the fridge I find.