i wrap a tea towel round when mine come out and that does the job

do you freeze it before or after cooking

hi i made my bread yesterday and it still soft and fresh today my other half loves and want me to carry on making my own plus it something which i can do with my little girl (just need to get her to stop eating it as dough) the only thing i have found is it takes longer to toast . i have been wrapping it in a tea towel as my mum said it was a way to keep them soft to start off

sam

i will give that a go and if it does home made bread for me
yippeeeee

thank sam

hi thanks for that i will give it a go and hope it turns out good

hi does any one have a good bread recipe which i could have i have tried the ones off the web site but all come out heavy i do what it tell me ive even left it to rise in the loaf tin but still heavy

hi does any one have any ideas what to do with a large suply of garilc ive do butter salsa

hi does anyone have any ideas what i can do with a large suply of garlic
ive do butter salsa

i think i will pass on the stomach of a calves or lamb and ill use lemon juice instead

hi i am about to make hopfully this weekend curd tart but when i was looking at the list of ingredients but don't no what rennet is does any one no what it is please

hi snowy

thats for that i will be able to now give it a go

hi i am looking for a recipe for a curd tart ( not lemon curd ) just a curd tart it what you get back in yorkshire but i have moved down south now and can't get it any where but i would love to make it for my self if any one can help me please

you dont have to blanch the onions

you boil the vinger with the sugar then add to the onions

hope that helps

yeah thanks for them ill give them a try may try the bbq one first thanks

any one got any good recipes please

hi sorry i did not see that but you can have the one i use

which make 2-3 bottles
450g of sloes
225g og superfine caster sugar
1 liter of gin

prick the sloes place in jar with the suger fill with gin leave for 3 months then strian the sloe gin bottle and if you can but maybe not leave for a month then sit back and drink

hope this helps

you can remove some of the heat by adding 1/2 a tea spoon of sugar this normaly work for me

thanks for that ill give it a go you never now it may last till after christmas but not much longer

thanks ill give the bloody mary a try

cool great ill give it a go as i am fed up of making jams jelly ill try damson gin

do you still need the same amount of sugar with damsons as you do sloes???

thanks for that do you now if you can do the same with damsons as you can with sloes????/

does anyone now any good recipes for damsons ???

any time hope you like it

how long do you normal leave them then in the jar or should you use them with in a week or so

all i did was dry them out in the oven once dryed out and cool i put them in a jar and then in the fridge but the same has happen when i tried peppers as well

i did do that last year but they went mouldy

this may seems strange but belive me it is nice
first
1 whole chicken
2 carrotts
1 onion
2 bay leafs
and about 4 pepper corns
rosmary fresh or dry or any herbs
3-4 slices of bread
parmesan cheese

you need a pan big anuff to fit the whole chicken in add the carrots onions baylefts and peppercorns cover with water and leaft to gently boil for 1 1/2 hours or until cooked

then remove from the pan DO NOT THROW AWAY THE STOCK

leave the chicken to cool and you need to remove all the flesh and put in a oven proof dish

then you need about 2-3 spoons of flour and the same of butter to make a rou useing the chicken stock which should be still warm pour in to the flour and butter mix keep stiring until you have a nice thick ish add some choped rosmary sauce then pour over the top leave to go cool then you can either pop in the fridge or freeze it

when ready to use grate 3 slices of bread and some parmesan cheese mix together then tip it on top even it out then all you need to do is cook for about 40 to 50 mins or until golden brown gas mark 5-6

and then you can sit back open a bottle of wine and relax

hope this help if you need any more just ask

hi chilli is a good food to freeze and just as nice when thawed
also beef goulash also stews nice easy and no fuss when pre done ahead of time i also have a nice chicken recipe if you would like as well

hi thanks for that am just getting the the point where i am sick of soup and tarts that will learn me not to plant so many next year

hi does any one have any good recipes for tomatoes aprts from soups as i have been growing my own and now i have a few too many

this is been re shown at 5am or 6am plus one if you are able to record it you can see the part you missed hope this helps