Posts by: jennifer264

I haven't got the recipe for Gary Rhodes Custard Tart, but the Marcus Wearing one that the judges were raving over on the Great British Menu looks pretty good. That is being served to the Queen later this week...Is that good enough for you??
[link]

I did catch someone a bit ago doing a thing with chocolate that involved dipping a lightly inflated balloon in melted chocolate. You then leave it to set burst the balloon and fill..I think this was filled with mousse, but you could use red fruits, or choc dipped strawberries. it looked really pretty.

Great minds think alike Fudges Mum..I was going to suggest Chocolate Eclairs but little tiny ones with maybe cream and raspberries or strawberries inside. Another one could be mini strawberry shortcakes, done in bite size rounds. Mini fruit tarts too with a creme patissiere filling and a range of fruits on top.
Not much skill in using a Bain Marie really more in making choux pastry.

Hello Shortcake...Here is my recipe , it should give you a good fix. You will find it on this thread..[link]

Mmmm, I know what you mean here. I must admit I am no way a fan of Gary, but I did feel sorry for him on Friday. His menu was totally British and I well remembered the problem with the "Souffle".
How does Passion Fruit, Chocolate and Pistachio Ice cream represent the South East I wonder? He was a very nice bloke but British South East Cooking???? I wonder.

1. Creme caramel type or GU desserts.
2. Raspberry
3. Rarely eat desserts ( but if I saw one reduced I might)
4. After evening meal

Thanks for that Tina. I love Simon and am currently enjoying his programme on Granada on Thursdays at 7.30 called Grub's Up. Might only be in the Granada area though.
I'm still sad he didn't win the Great British Menu, loved the look of the vegetarian Black Pudding!

I wonder if she is rolling the mixture too thinly? This is a common mistake and results in scones that are biscuit sized. Try patting the mix out, it should be at least 1 1/2 cms before she cuts them.I used to face this problem a lot when making them in school. The children would roll them out too thin hoping to get loads of scones and then be disappointed with the results.

There is a smashing idea for an item in the programmes. Do an area at a time and explore it foodie wise. Come out of London a bit eh!

Now that really made me laugh, I am so glad that someone else has trouble with JCN. I know- I know- he is a dish but I can't understand a word he says, and now switch off when he is cooking. It's a shame really since he does sometimes do some nice dishes, but he needs subtitles.
But that is anothe story, it is not a good channel for subtitles.
Thanks for the chuckle Tahina.

Here is my recipe, you will find it on this thread. It doesn't take 4hrs to do but is very tasty and a popular one with the kids I used to teach.
[link]

isn't it reassuring to see some of these chefs making mistakes! like AWS and his burnt offerings last week, and Marcus Wareings not very nice looking Hot-pot this week!
Must admit Galton reminded me of Tigger in the Winnie the Pooh films. Sort of long and gangly and bounding everywhere. Not sure I could watch a lot of him.
The lovely Simon is doing great but being played very much as the under dog not expected to win chef.
I loved Paul rankins week and his pudding was GORGEOUS really pretty. I was sad he didn't win.

Many congratulations Tina. I hope you will be very happy and have a long and lovely married life.
A word of advice from an old married lady of 33 years this year...Never let the sun set on a quarrel. My mum told me that donkey's years ago and it is really true. Do keep us posted everyone loves a wedding and we want to know all the details. Good fortune babe.

Any of Celia Brooks Browns recipes are a good bet for a veggie meal. I especially would recommend her Caramelised onion and lentil Wellington ..[link]
And also her oven-roasted hotpot which is gorgeous. Both of these can be made beforehand so makes it easier for you.

Are you using enough butter/marg? I use about 75g to 100g of flour. I tend to put some chopped nuts or oats or both in mine too, they give a nice crunch.
Lotte Duncan does a good recipe for an Apple and Pear crumble with cheese which I can recommend, but I use Lancashire rather than Wensleydale.
[link]
Also try rubbing the butter into the mix a little more, this would make it less powdery too.

I love my pizza stone, used it last night for our Sunday night pizza meal. Sourdough base, roasted vegetables and goats cheese...beautiful. A big leafy salad with avocado and pine nuts and a good bottle of wine, anyone hungry?
Must admit to using a circle of baking paper it makes the movement easier and doesn't affect the base. I also use it for baking my Sourdough loaves too. Would recommend it.

Look for Pure, in any of the supermarkets. It is inexpensive and free from hydrogenated oils. Even my fussy daughter buys this one! and you can buy an Organic one too for a little more.
I use this for all my cooking with great results.

Well that's good news..I'm English and very proud of it.
As for South Africa, can't say I know a huge amount about Soyuth African cuisine, but I have made Bobotie a few times and very tasty it is too. This might be a good one to show viewers, good family fare and inexpensive .

Just looked this up, and it does look good, I'll give it a try next week. I'm a big fan of her recipes and just love her oven-roasted hot-pot that I can definitely recommend..very tasty. You could have that with some chicken or chops etc.,

Well I thought it was an interesting post...and a heck of a lot more interesting than yours fred!!!

If it is a wheat allergy, then Nigella Lawson's Clementine cake is gorgeous. It is made with ground almonds and no flour and is gluten free as well
[link]
Put a few clementine slices at the side and a good dollop of nice cream and you are away.
Alternatively a good big Pavlova Chocolate is nice with raspberries, and white chocolate drizzled over the top.
(An easy one is M&S meringue bases, dipped in Green and Blacks chocolate melted and left to set, with your choice of cream and fruit on the top. Again drizzled with more choc)

Woops sorry Aisling...went into Teacher mode there

Hello Aisling.
Not stupid at all don't worry.
The differences in Creams lie in the Butterfat content.
Double Cream has a butterfat content of 48%
Whipping Cream a butterfat content of between30-40%
Single Cream a butterfat content of 10-12%
This means that Double Cream is very rich and will whip but you need to be careful not to over whip it or it will curdle or split.
Whipping cream is softer, takes a bit longer to whip but is excellent for piping and for cakes etc.
Single cream will not whip at all and is used for pouring mostly or for some sauces.
Hope that helps? Was that what you need?

Excellent points made here. I must admit I do enjoy watching the Chefs (most of them) but I would never consider making the dishes often because of cost, availibility of ingredients, amounts etc., it would be great to see a proper series on Budget cookery with a twist. It is a topic that has come up many times but no-one seems to do much about it which is a shame. Do the Chefs think it is beneath them I wonder?

urbanbar.com is one of the better known sites. There is another that was shown on the messageboards a bit ago where they are cheaper too.[link]
If you type wine glasses into the search bar at the top and make sure messageboards is showing you will see a list of akll the discussions about these.