Posts by: jennifer264

I'm still sulking that Simon isn't on it when he was supposed to be. After watching the programme, he is well out of it. Good decision Simon...
Will somebody shoot the Cameraman please, or send him off to be trained to hold his camera STILL, and not jump up and down like a three year old.

No...not impressed at all. Not looking good so far, and not looking like it is going to get better either I'm afraid.
I'm still sulking that the lovely Simon Rimmer isn't in it, that would have improved it no end.
And...Oh that Camera work!!! PLEASE stop this sea-sick type of camera work. Chef making Tortellini and the camera on him and his face rather that what he was doing, so that was a waste of an item. Did anyone follow what he was doing? or is it me?

I was only going to watch it because Simon Rimmer was supposed to be on it.
Well that's it..
BIG Sulk now!! Deep Sigh!!

Simon Rimmer is terrific..give him a chance eh!
I do have to say that I am not sure at all about Tom Parker Bowles, and the idea of another Ramsay leaves me totally cold but we shall have to wait and see.

Any Out-takes??? I bet there are, and I bet they are hilarious too. How about some of them on the last show...
Of course we will miss the shows...always watchable, thought provoking, entertaining, informative..need I go on.
And..a huge big thankyou to the backstage team who work away in the background. Well done everyone. Got the tissues ready???

Oh the memories of early Victoria Sponge cake making! Used Echo margarine in those days, and a LOT of hard creaming /beating with a wooden spoon. Then Stork or Blueband soft tub margarine. Butter was never used for cake making in out house...far too extravagant!
Must admit I fall into the 4oz of everything camp and 7" tins. Now use 8" and 6oz and 3 eggs. A while ago I watched lovely Lotte do a sponge cake and it reminded me about the creaming method again, so I made one using this method. Result was a beautiful well risen sponge much nicer than the ones I make using the whisk.
I thought Jane Asher's looked a bit...well..solid.

Here is quite a well known one. It is by Giorgio Locatelli who makes it for his daughter as a birthday cake.
Chocolate Cake.
[link]

I forgot our particular favourite
5 A green Thai Curry. (Tesco do a green Thai curry paste that does not have fish sauce in) Fry some pieces in a little oil and add some sliced or halved mushrooms. Stir in about 2 tspns of the green curry paste. Add a tin of coconut milk, we use the reduced fat one. Let it reduce till you get a lovely creamy tasty sauce. Serve with jasmine rice or white and wild rice.. REALLY Gorgeous.

Here are a few for chicken style pieces...
1 In little pot pies, I use them with baby new potatoes, a few peas, carrot pieces, peas, and in a savoury sauce with a pastry lid.
2 In casseroles, I do a layer of vegetables, potatoes carrots, onion or leek, chicken style pieces in the middle, apple slices more layers of veggies, and pour over a small bottle of cider. Cook slowly for a Normandy style stew.
3 I put them into a Kedgeree instead of the smoked fish. Just a combination of rice hard boiled egg, a handful of cashew nuts some chopped parsley, and curry paste to taste. Pour over a small carton of single cream to keep it moist, cover with foil and warm through.
4 Any recipe that has chicken pieces in it, I would simply subastitute the pieces instead. There are plenty of recipes on the Quorn website too.

I agree Gina, I have seen her programmes before when on holiday in The States, and have enjoyed them here now.It's nice to see a whole series!
I have mentioned over on another thread that I have one of her cookery books...The Barefoot Contessa at Home..I got mine from Amazon via The Book Depositary £12+ and am really enjoying reading it. It is written very like her programmes and the pictures are gorgeous. You get a real sense of the area, and great recipes too.

Further to my post of yesterday, my Barefoot Contessa book "The Barefoot Contessa at home" arrived this morning.
I am really pleased with it, beautifully photographed and illustrated, with lots of personal comments. Great pictures of locations and easy to follow recipes.
Can't wait to try them, the veggie ones anyway!
[link]
I got mine via Amazon from The Book Depositary. Only took 3 days.

I have actually just ordered The Barefoot Contessa everyday cooking from Amazon..£12 so I'll let you know what it's like.
Love her programmes she is such a fun happy person to watch, and isn't Jeffrey lovely.. I could fancy living in The Hamptons in her house too...Dream On !

This is a lovely one I make quite often. it is Nigella Lawsons Clementine Cake. It is made with ground almonds and no flour at all, and is gluten free too. I can certainly recommend.
[link]

Was it this one? Andalucian Pork? it has herbs and paprika and is a marinade.
[link]
Must admit I love Smoked Paprika and use it quite a lot, but not on meat though..veggie!

Hi Snowy, I have had a problem with this also, and have virtually given up on this site because it is so hard to get around.
I wanted a recipe I had put on the messageboard and can't find any at all. Seems a shame.

Good Food Live doesn't mean expensive food all the time. It should mean every kind of good food, and there is nothing wrong with showing us different dishes with inexpensive ingredients.It is funny that I should spot this post since watching the edition of good Food Live Extra today ( Tues) I was just thinking how expensive it would be to make the dark and white chocolate cheesecake! 600grms of full fat cream cheese to begin with! He seemed to make a huge amount of filling too I think that would have made about 20 of the little dishes he used.Looked nice though.

I remember reading recently about a vegetarian restaurant in London.. Primrose hill I think, called Manna. Don't know if it is what you are looking for but it looks pretty good to me. Lovely menu
[link]
Good enugh for Gwynneth Paltrow and she is into the Buddhist way I'm sure I read somewhere....

Two weeks now with all this meat...Right we've covered meat...Most days I have switched over or off since there is nothing at all for me to watch being a very ordinary (not tub thum[ing Vegetarian) Why all the meat?? and not just that...Pates potted meats etc etc.,
Can't we have the odd other type of meal please..
Enough Enough..
Rant over! You are turning a very loyal viewer away

As an extra to this if I may... I came back to the site after a while offsite, to look for a recipe I knew had been posted on the messageboards. couldn't find a way to access this anymore. What has happened to this facility please? I had frequently used the site for recipes that had been posted by users and now can no longer do this it seems.
What a shame..or am I doing something wrong??

Which recipe was so successful Joanney?

Try Celia Brooks Brown's recipe for Baba Ganoush on here. I have made it a few times and it is very good, as are most of her recipes.
[link]

Quite right too, it was a dog of real character. There aren't that many animals on television that are so well known and he often brought some humour to the programmes. Nice little dog, who will be sorely missed.

isn't it time that UKTV Food took the hint!! We have had far too much of Rick stein. There is a limit long past...surely there are enough other interesting programmes that could be shown without resorting to this Steinopoly!!

The Maple Parsnips caught my eye from the section in "The Weekend" magazine following her Christmas programme. They were a real hit and set to be a firm favourite.
The recipe of hers that most seems to be requested is the Sticky Chocolate Pudding that is self-saucing. That is a nice one.
hello Snowy and terry How are the Sourdoughs doing? I have the dough for a Sourdough Potato and oatmeal one in the bread macine on the dough setting as I type..

Whilst I make a lot of bread mainly Sourdough these days, and get excellent result, I can't seem to get the "holes" in my bread that I would like. I use the bread machine to make the dough, and a good Red Sea Starter and the "folding technique to finish, but don't get the holes.
Do you have any recommendations?