Whilst clicking through the tv channels I picked up the tale end of a promo. She had made courgettes with garlic,spring onions and mint,this sounds perfect for an accompliament to the lamb I want to serve at a lunch party this Sunday does anyone know the recipe? JJ

JJ 7th Jan 04 THANK-YOU Mathew the icecream and then the cheesecake recipe I found (same place )have saved the day. I did'nt realise that white Stilton was better with sweet things,it did have such a bland taste maybe that was why people avoided it , it was a present to us,now I know what to do, what a relief I would have hated to throw it away, I'm too frugal for that!!!!!!PS Will also try Cranberries as I have some of them left over.

I have a white stilton to do something with,as there are just the 2 of us will need ideas that I can freeze.At present it is sitting near the backdoor hich is quiet cold,but it can't stay there forever!!!!

JJ 9th DEC att lynn505 any chance you can send again please?

JJ 9th Dec For a 4lb salmon(gutted,scaled and washed 2metres of wide tin foil folded in 1/2. Brush fish with oil put plenty on head and tail as they tend to stick.Lay fish in the middle of the foil--this should be wide enough so that there is at least 20cm to spare on either side of the fish. It's up to you what you put in the fish slices of lemon,bay leaves,dill etc,I usually place some small knobs\ of butter in the cavity and on the outside. Bring together the longest edges of foil and seal carefully. Don't wrap it tight. Seal ends of foil. Place packageon the top shelf,select normal programme 65c.When programme is complete test if cooked by peeling a strip of skin from the centre. If it comes away easily your fish should be cooked. For larger fish I have put through the programme twice. If you pierce the foil by mistake rewrap otherwise you end up with a fish glue in you machine. It's a great way to cook fish, no mess and no smell.PS make sure your filter is clean before you start!!!

As this is the time of year for extra entertaining and trying different things, I have just remembered how to cook salmon/trout etc in the dishwasher very useful if you don't have a fish kettle. Is anyone interested in knowing how?

Wednesday 3rd November lynn505 Me to hope I can hear from you soon JJ

Lynn505 No did'nt do blackpudding had to slaughter in summer at an abbatoir and did'nt think I could cope. I'm still a newcomer to it all but the sausages worked out well. We bought a thing that squirts the fixative/concrete between large floor tiles and adapted it to manually make sausages. My dry cure bacon is almost like parma ham I had some sliced wafer thin. The wet cure we did in a large plastic dustbin down in the celler.I would like to try making air dried ham so if anyone out there has done it before please let me know.JJ

JJ Look in yellow pages under butcher supplies. I reared 2 pigs this year and did my own curing, as you say saltpetre no longer available but I managed to get curing stuff also different flavourings for sausages from a butcher suppliers, they were very helpful. I did a dry cure with a cure mix and soft brown sugar, rub it in well for a couple of days,place meat on a shelf in fridge (good to have a spare fridge) with shef underneath to catch drips.

Att Jo Young
Sorry I've taken so long to reply,your contribution is much appreciated, also many thanks to the catering people who researched this. I will get round to making but time passes far to quickly at the moment guess it might be something to do with Xmas being just around the corner! Still the cakes made and being steeped in Rum so thats one job out of the way JJ

Hi Karen, Thank-you so much for obtaining the recipe, I think any original recipe will only come from a school that perhaps kept thier own cookery book from back then! JJ

Hi S.J. thankyou will try the recipe at the weekend.JJ

I'm still hoping someone may have an old recipe book that may have something similar. Is there anyone out there who has a relation who was a dinner lady/cook??? The taste\was peppery/mustardy consistency of single cream. JJ

In the early 50's when I was at primary school we used to get served in a large jug a school made pourable salad cream. It was white in colour and I used to love it, has anyone any idea how to make it, perhaps they had a Mum who cooked in a school canteen and can remember the recipe. JJ

Rustie thank-you i have sent him the contents list.
Kamila, my Brother-in-law lives in Estepona.
Thank-you everyone else JJ

I sent my brother-in-law a recipe for a hot and sour soup his favourite, one of the ingredients called for was tom yam paste,he has asked me what this is as I don't seem to be able to find out. Can anybody tell me? He lives in Spain so may need to substitute if so what could he use? JJ

Rustie and Karen, I soaked some dried Apricots in water overnight then chopped them up and cooked them with sugar, some sultanas, grated orange peel and juice,when it was all soft I added some vinegar and simmered it until it was thick. JJ

Hi Rustie/ Karen, just to let you know I won 2nd prize with the chutney I concocted!!!!! JJ

Rustie, & Karen, Thank-you for your help, will be experimenting!! JJ

Att Rustie T/you for info but need a recipe to make it not buy a jar JJ

I need a recipe for apricot and apple chutney before 9th August 03 to enable me to enter our local show JJ

Have hind leg of home grown pork immersed in wet cure solution when it has soaked for 12 days I intend boiling it. Has anyone done this before/ If so any suggestions please.
JJ

I bought a jar of Hunan cooking sauce but can't remember what to use it for. Suggestions please.
JJ