I am reading a recipe in a magizine which sounds interesting but calls for cooked sauerkraut slaw, can someone please tell me what it is ??? I have bought jars of Saurkraut but can't say I have seen slaw,

janet

can someone please give me the name of the recipe i have missed the programme all week babysitting,i have two pkts of orzo in the cupboard and lamb shanks in the freezer
janet

i have been given 3 jars of grapefruit marmalade i dont like it on toast as its too bitter any ideas how to use it in savory dishes would be gratefully appreciated
janet

have you tried the specialist food section at sainsburys im sure i have seen it there

i buy them vacuum packed from safeway

type nigella lawson recipes into google you can then go to a channel 4 site and the recipe is there its from her book nigella bites

jan,hfw says if you cant get saltpetre just leave it out

have a look at www.rivercottage.net Hugh Fearnley -whittingstalls gives his recipe there

thanks very much Terrydox,Snoozy and blondie.i will have a look in the supermarket today for the curry pastes,i havent noticed any before but then i havent really been looking,our local take away say their curry sauce is made from 28 different spices and ingredients with an 8hr preparation process,i assumed therefor that making it at home would be even more complicated.im also going to hav a look in yellow pages to see if i can find an oriental supermarket in the Reading/Basingstoke area.thanks again for your help

although i often make indian curries i also love the curry we have in chinese restaurants,does anyone know how they make the sauce??????????????/

sorry site

there are lots of low fat recipes on this sight click on recipes then browse by diet then low fat

if you type in stuffed cabbage leaves in the search engine at the top of the page it comes up with a recipe awt did last mon on good food bites ,is that the one you are looking for?

1cup fine breadcrumbs,2 cups sr flour,i cup shredded suet 1 cup sugar 2tsp mixed spice,1.5cups raisins,1.5cups sultanas,1cup black treacle,1cup milk pinch salt,1egg plain flour,ground cinnamon. 1 clean cloth (cloot) beat the egg into the milk,mix all the dry ingredients in a bowl add the treacle and the milkand mix well.scald the cloth with boiling water and dredge well with the plain flour,put the mix onto the cloth and leaving room for it to expand tie at the top,place in a large pan of boiling water with a saucer at the bottom to keep the dumpling off the bottom of the pot,bring back to the boil then simmer for 4- hrs topping up with boiling water as required.remove from the water and remove cloth place on plate and dry in the oven gas 2 for 20-30 mins turning half way through.thats about it this is all my mother can remember of the recipe my gran used about 50 yrs ago but ther are loads of recipes out there they all had there own way of doing it,one thing i would say is dont add all the milkmix at once the first time i tried it, the mix was too sloopy but next time it was ok,and years ago it was dried in front of the fire but as we dont have one i use the oven,its great eaten hot or cold some fry it and dredge with sugar ,or with custard or brandy sos whatever takes your fancy good luck if u try it im sure you will love it

oscar2 clootie dumpling is a traditional scottish pudding made with flour, butter,, milk treacle,currants, sultanas,eggs,sugar,mixed spice ,cinnamon i think thats all and the cloot is the cloth that it is cooked in

does anyone know if i could cook a clootie dumpling by steaming it in the cloot rather than boiling it

i know this has been asked before but no one seems to have answered the question who is gioconda scott ?does anyone know any more about her ? i enjoy the programme and have tried some of her recipes.is this the only series she has made?

if you type tea smoked trout in the search engine it comes up with a recipe by james martin using rice,sugar and tea to smoke trout i have tried it and it works well you can also use same method to smoke chicken etc

thanks for all your help everyone.i have three woks already two big old very well seasoned ones and a smaller tefal non stick one ,i already have le creuset pans and casseroles etc and and saw the woks while shopping on sat and wondered what they were like to cook with as i love all my other pieces.thanks again for your opinions

i am thinking about buying a le creuset wok with glass lid,does anyone have one?what's you opinion of it please

i hadnt thought of trying baked beans with haggis but i will give it a go ,my neighbour thinks i am seriously strange because i like a sandwich of thinly sliced roast beef and pickled beetroot.

a really unhealthy breakfast bacon eggs haggis sliced sausage mushrooms and tomatoes,you could grill all but the eggs but its not the same

as the haggis is already cooked you can microwave it ,i boil it and serve with mashed potatoes and mashed swede no gravy but pour a wee dram over the haggis when done you can also slice it and fry for breakfast

yes but can anyone tell me how to make garlic oil safely

yes i re-use my plastic bottles as well ,i'm beginning to wonder how many other things i shouldnt be doing.can you tell me how you make your garlic oil now ,i made the chilli oil with whiskey and look forward to trying it in a few wks

did you see the answer i sent a couple of days ago ?if thats not what you are looking for i have asked my sister to speak to some of her elderly friends to see if they remember any others

thanks aheadsun,i make my own chilli oil but have never added whiskey i will give that a go tomorrow it sounds great thanksagain.the reason i was asking about the garlic oil is that i do the same as you but read somewhere that method can cause botulism?????i have used this method for years with no probems

can anyone tell me how to safely make my own garlic oil please

what about trying the venison burgers with brie that david massey cooked on mondays good food bites they looked lovely

sorry lorrainenot much more info i can give as this was 40odd yrs ago,i think she cooked the ribs till almost falling off the bone and sometimes put them in the oven to dry out a bit,i preferred them just as they were she cooked cabbage or kale or winter greens whatever we had in the garden with some of the stock then drained and chopped with lots of butter and pepper the ribs were left on the bones and served with the cabbageand boiled potatoes,and of course she then made the lentil soup with the stock keeping aside sone of the rib meat to add to the soup.give it a try it was lovely

try www.thechilefoundry.co.uk they have something called pure cap which scores 500,000

do you mean how do you make pork ribs into bacon ribs or what to do with bacon ribs i have difficulty getting them down here in the hampshire berkshire border but i usually use them to make lentil soup or as my mother does simmer them then put them in the oven and serve with cabbage

nigella lawsons book nigella bites has a recipe for warm shredded lamb salad which she cooks overnight she uses shoulder but i have made it with leg as well

type in nancy lam in chat in search area at the top of this page there is a recipe in there for sunday pork ribs which might be what you want

hi there is a recipe in the river cafe cookbook called risotto nero it looks like the one you want

lynn505 could you please have another try posting your recipe for making bacon

thanks to both karen and andy i will give give both of your suggestions a try

a few of the recipes i have fancied trying recently ask for coriander root,if i cant get it can i use something else or should i just leave it out

hi,Racheal19,if you go to the search engine at the top of the page and type in pasta maker or pasta machine in chat there are several discussions you you pick from giving loads of info

please do lynn505 im looking forward to having a go at this

thanks lynn505,look forward to the recipe if the editor allows

hi lynn505,i might be best to start with something small till i know i can do it so the panctta type would be ideal for this i think

can anyone tell me how to do a dry cure if i cant get any curing stuff from a supplier ,what would i add to plain salt ?how much salt ?how long in the fridge?in fact as much as you could tell me i would love to give this a go. i tried hugh fernley whittingstal's recipe but all i had in the end was very salty pork

could these have been made with choux pastry? why not ask paul hollywood doesn't he have his shop in canterbury

i am looking for a recipe for something we made when i was a child, i cant remember what its called .its a sweet, crushed biscuit on the bottom fudge/toffee stuff in the middle and chocolate on top can anyone help