Posts by: baiji

You only have to click on someone's name to see all the posts they have done. It gives you an idea of how people tick sometimes Christine9

The recipe in the link was not a great success for us. I wouldn't use sweet potatoes again or bother with the pomegranate molasses and the pomegranage, I would use half the pomegranate seeds and crush the rest for juice. Very high fat content as well.

Salmon Kebabs with Pomegranate Molasses and Honey
from Forever Summer, Nigella Lawson is a great recipe, try that one, and the Warm Lamb Salad on this site. [link]

Fonseca Vintage Port 2000 £62


A fantastic young vintage to lay down for between ten and forty years. 95+pts from Mr Parker. Limited stock.

[link]

I put one part rice and two parts cold water, plus some salt. Cover and heat, when you can hear it boiling turn down the heat and carry on cooking for about 12 minutes, then turn off the heat and leave to stand for about 5 minutes. Do not lift the lid until after the standing time.
Test the rice, if it is not quite cooked through add a little boiling water, cover and heat gently again to create more steam, then allow to stand again.
A little butter or oil stirred through makes it perfect.
Good luck.

DailyMale I remember saying at the time to start a new thread, but you were a little busy accusing at the time. Happy to see you can now get my name correct too.

I wish the recipes were more available.

I really enjoyed this program, Rosemary is a lovely lady and a great cook, I also loved her Castle Cook series.

Such good entertainment.

I remember that, this board is or should be now only about programs currently showing on UKTV Food.

I think the dumplings would go hard. Cook your casserole and only add the dumplings at the end of the reheating time.

French Onion soup should be thick with onions not with flour, that it onion gravy to me. Sweating the onions by covering them to start with will in reality slow down the the process by keeping moisture in and also running the risk of retaining the sulphuric acid, which can make the soup bitter. A long, slow, uncovered cook is best all round.

For me, the melted cheese croutons finishes this and makes the dish a meal, substantial, warming, delicious. Try using a spoon and a fork Braces, the cheese and bread, if the soup is poured over and allowed to soak for a minute or two, will pull apart and be wonderul. Or you could seve it on the side and dunk!

Apple, yoghurt and cinnamon

It really depends on the size as well, I would split the difference and say 20

Baking powder is fine.

You will find a better selection in the summer. Ainsleys is good so is Newmans, any Enchilada sauce will also work well, or try adding a little Mesquite liquid smoke to your own bbq sauce. [link]

The farmers and village shops used to hold the monopoly before the supermarkets came to the rescue and gave us more to choose from. A lot of our ethnic stores are surviving very well, so is this mainly a British thing?

Supergrub Dinner-party Bliss on a Budget, Malcolm Gluck, Silvena Rowe
This is the only one I know of so far.

I have bought them from both Tesco and Sainsbury.

It could be, or maybe your oven doesn't get quite as hot so turn it up a little or leave in a little longer. Check with a skewer to see if it comes out clean, if it doesn't put them back in for a few more minutes.

Do they like glace cherries? They would be a nice addition and chopped dates.

I would follow the recipe as written. While the meat is resting you are still cooking other things, then the meat is separated into small joints and heated again at the end so 10 minutes on each side then a rest then a reheat will be fine. Check the juices.

I would follow the recipe as written. While the meat is resting you are still cooking other things, then the meat is separated into small joints and heated again at the end so 10 minutes on each side then a rest then a reheat will be fine. Check the juices.

Yes, I would defrost for 2 hours then heat in a fairly got oven, 200C, but only for about 8-10 minutes.

Asparagus mousse with flakes of salmon stirred through before you leave it to set. Serve with extra asparagus in a lemon oil dressing and lemon wedges.

Self raising flour can also be used with success.

We have ours mashed with butter, egg yolk, black pepper and nutmeg.

Have you tried carrot, swede, orange and ginger soup?

Frank Bordoni did it but the recipe on the website lists creme fraishe in place of mascapone.

[link]