Posts by: Fantasia

Sorry MammaChef, this was a personal perference BECAUSE of the canapes etc as I hate being filled up by a starter and not being able to go on and face the main course. I know there are an awful lot of others like me out there. The idea of having a pre-starter then a starter before you even get near a main course fills so many of us with horror!

AWT's idea of having a starter, or just some nibbles/canapes, and pudding was right up my street.

Then I would go for...
Amuse-Bouche: Little Bites of Delight Before the Meal Begins
by Rick Tramonto, Mary Goodbody

French Delicacies: Dine with the Master Chefs of France: Appetizers by Peter Hayter

Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More by C.A. Wright

I don't personally have them all but have read them and used them.

Steamed asparagus with a simple lemon and black pepper butter, and parmesan shavings (brown bread and butter on the side?)

One of the many goat's cheese recipes on site?

Or a simple fresh and dried bean salad with a lemon juice or soured cream dressing.

I have tried the lemon juice, and it does seem to work. However as Frexy says, the earlier you chop your fruit the more vitimins they will lose. You could do the fruit that won't discolour etc early, keep in the fridge and add the more perishable ones as late as possible.

Pud that can be done ahead of time? How about fruit crumble? (lots of different fruits to do seperate ones) a simple choccie mousse? or even trifle

Can I ask a stupid question, are we talking a book of recipes for "starters" or Hors D'ourves, or a book to start someone off making puddings?

Errrr well I'm glad we have sorted things out, well I think we have. (medear?) Oh Terry my dear!! lol Keep taking the Lemsips.

Anyway, to claify my muddled post.

I have heard reports that "just" having the juice doesn't count as much towards the recommended amount, there is a previous discussion from before some people were here, and I also believe that a lot of advice has been given about different machines that people have bought.

Thanks Sugar

I agree with rday here, celeriac may have a slightly celery-ish taste, but are very different vegetables, and celery isn't a root vegetable.

What I would suggest however is if you can't get the celeriac you could use a pinch of celery salt if you like the flavour of celery.

If you can't get both turnips and swede you will have to just use one or the other, but they do have different flavours and textures, just as for example carrots and parsnips are different again.

Parcels of root vegetables and chicken, does sound nice!

And before the post here, megypop hasn't posted since dec 6th so I am a loss unless you didn't like my reply about juicing. If so I am sorry. Only trying to help as this has been discussed before.

What more can I say?

But I have never swiped at you that I know of, certainly not intentially or otherwise, I have just read back the whole of the thread and I still don't understand.

Where? I don't understand?

I remember years ago Russell Grant did a big thing on chocolate cakes. He tested them all out himself.

What is really sad is that I still have the Family Circle book that went with it.....

Check it out a bit more first Suemc, there was quite a large following of the idea a while ago that "juiced" did not count as a full portion. The main reason being that the fibre was taken out I think. But not really sure now. There was a discussion about it on here if you can find it.

No one is guilty of anything Sarah. No accusations, no jury needed. Just time to air views, and maybe stop the misunderstandings. Everyone has their say, but no one gets hurt. That is why Roopa says to email.

No, course you're not Sarah, well maybe a little. Look at it this way, we are and have all been nice, well with a couple of little hiccups. No boat rocking needed again now.

Great site, great people.

Hello Sugarpuff, two veg, one is orange one isn't, both root veg, depends where you live which one is called which.
Eh Frexy?

Roopa of UKTV Food, told me on the phone to put all my complaints, feelings and expectations of this site, in an email to

uktv@communityhelpdesk.com

She says, every email recieved and every comment and complait MUST be addressed. That I have made a start and it is important that I see it through.

I have done mine.

I will do others as well I expect.

The chocolate cake with mayo recipe has been around for years, and is very nice, think about the ingredients of mayo and what is the problem?

So, contrary to your the earlier post, Nicebites is ok then?

Can I also ask, is it now permissable to post the link to Nicebites. This is another food site that we were banned from posting the url to as it allows people to exchange personal details if they wish.

It was posted on these messageboards that we were not allowed to post the nicebites url, but obviously not put in the rules.

But not long ago there was a moderaters post stating that no url's to other sites where personal details can be exchanged would be allowed.

An example was made of my daughters' site. However she had already taken the step of removing anyone from that site who may or may not have simply used it to exchange personal details.

A blog is somewhere to exchange personal details. So I really think you need to clarify

Then I ask again for you to explain why email addresses are not allowed and blogs and sites where personal details can be exchanged are. This is something I have discussed with UKTV Food, and was told was being addressed.

The problems of late have not come from personal emails, they have come because of blogs and other sites where personal details can be exchanged.

No Adrian, she isn't vegan just veggie, and will even eat the odd prawn or a little fish now and again, she loves pasta and does lots of it. But again, your idea sounds very nice and will suggest it.
We do love courgettes, used to grow them in the garden. And one of our favourites is "courgette mousaka" which to be honest is nothing like a mousaka, but very very yummy.

They are also said to be good to combat acne and eczema going by the Internet search I did.

Sounds lovely Boneyapper, if my daughter wasn't a veggie I would get her to make that for me on Mothering Sunday. But I think she and I will have Celia Brooks Brown's Roasted Veg Hotpot again, we love it, and I would recommend it to anyone.

Of course it would work as a wonderful side dish as well, so would go with any meat dish.

I would soak the herring fillets in a strong salt and water solution for 24 hours, change water and soak in a fresh solution again (about 4oz salt to pint of water)
To make the marinade, bring to the boil in a pan ~ about half a pint each of white or cider vinegar and water with a bay leaf, about a dozen plack peppercorns, a couple of cloves, half a dozen juniper berries if you can get them and about a teaspoon of mustard seed, boil for about 5 mins and allow to cool.

Chop a couple of tablespoons of capers, 2 onions and a large gherkin, wash the herring fillets under cold running water. Spread the non skin side with strong mustard, sprinkle with some capers, gherkin and onion and roll up securing with a stick.

Then put them in a large jar or container you can cover tightly, with the marinade, and leave for 4 days before eating.

So, you need help or not? are you soaking and sprouting? 85p sounds good, but I want to know how many sprout and how many don't. I suppose asking for size of sprout is going a little too far?