If you follow the link below it will take you to here website

[link]

Hope that helps

Lynne

I think its there as a food for the yeast I don't know if you could get away with using a sugar substitute.

Hi Andy,

tried your recipe with the king prawns and it worked really well I think that this is a dish that will become a firm favorite. the flavous in the sauce were amazing.

So when do we get to see you doing a demo of it on GFL????

Seriously if other people are contemplating this recipe go for it it looks time consuming but it is'nt and the results are fantastic.

Thanks again Andy your a star

sorry my mistake I meant real lemon oil or extract apart from that the UK is not know for having lemons growing year round and so the lemons we get where I live are not as so good the oil helps zest them up a bit.

hiya,

Lakelands is an online shop, but lemon essence can be brought from most supermarkets. But make sure to get essence and not flavour as its not as intense and often sweet.

Hope this helps let us know how you get on!

Lynne

This looks a great recipe thanks Andy, have you tried this using king prawns as I'm thinking of having a go tonite

Many thanks

Lynne

There is a recipe for Chocolate Chilli cake on this site but a cheesecke version sounds wonderful I did a quick web search but no joy as yet.

It worked it worked! well sort of, it caramilised perfectly and then it stuck to my oiled rolling pin! , cooker, worksurface and floor thanks for the tip wth the paper.

So I gave up chucked a load of pistachio nuts into it the kids were delighted

I don't think I'm destined to get this right!

The first fondu set I brought was from a charity shop for £2.50. Because I was not sure how much use it would get! But we do use it quite often especially cheese fondue with raw veggies. Its good fun to try diffrent combinations of cheese.

As a rule of thumb The bigger the chilli the less heat it will have but removing the seeds is a good idea have fun

Personally the hotter the chilli the happier I am

Thanks Jinty I will give that ago tonite, fingers crossed

I had a look at James Martins recipes but all it says is to heat the sugar until it caramelises I really have no idea what I am doing wrong.

Lol, gastrovolpe and while he at it perhaps he would like to come round and do a demo, okay I can dream!

But seriously I have seen him do it and he makes it look so easy, I did wonder about the temp. although I don't know what it should be.

I've just tried to create a spun sugar topping but it all turned to granules and certains wouldnt spin!any idea on what I did wrong I used golden caster sugar.

Any help much appreciatted

Or youcould also try Anthony Worrel Thompsons recent cookery on diabetic recipes.

Good Luck Lynne

This is one scary thread, all I can say is thank god im a veggie lol or do you know any strange veggie recipes involving beer cans

Hi Helen,

I tried putting in "indian beetroot recipe" in google and it does come up with loads of diffrent indian beetroot recipes but I'm not 100 percent sure what u r looking for - can u give us a clue!

Lynne

Have you tried sainsburys website?

if you look at the packaging it should say if its suitable for freezing. I have several in my freezer as they had "freeze on day of purchase" on them. I hope the food poisoning is better now.

Lynne

Hi if you do a search under google for vegetarian tagine recipes it throws up loads of recipies
Lynne

Antony Worral Thompson recently brought a book out on diabetic cookery this may be worth a look

your welcome I think I may try it myself it does sound nice

yes this works well if youhave a look at posting on smoked chillis I have put up how I did it

I found a recipe for k. prawn puri you could substitute the prawns for cooked chicken pieces

[link]

Hope this helps if not I found this other information just do a web search and its amazing what you find

Chats are traditionally cold snacks or salads but chat literally means "lick". Indian restaurants often offer a potato chat and a chicken chat and will serve them warm. Chats are spiced with chat masala which you might recognise as the flavouring in Bombay Mix.

puri is a deep fried unleavened bread. For some reason best known to themselves many restaurants insist on writing puri as "puree" on the menu. This often confuses newcomers to Indian restaurants who think they are ordering a pur?e of prawns ( shrimps). But no, the prawns arrive at the table whole served in a thick bhuna-like sauce.

Follow the lead below and it takes u straight to a recipe for this, hope it helps Lynne

[link]

You could always try putting it in a hot oven to make it crusty after you have cooked it in the breadmaker

phew, I had a quick search for you but you can only seem to get them in the US. However, a quick cheat is to get one of the supermarket spice bottles with a grinder top.then when its empty use it for whatever you require! hope this helpsLynne

Sorry to hear abut your sad loss, but if you put choclate truffles in the bar above loads of recipies come up. Delia cooked some yesterday on her Christmas show but I could not find that particular recipe. I hope you and your children have a wonderful Christmas and a wonderful new year.

Thanks for that! it was so obvious I did'nt even think. since then I have been using google to find lots of new recipe ideas :0

I made some marmalade recently for a change I used Clementines with mulled wine spices to make it Christmassy. However it did not set at first so I carried on reducing it and lo and behold it set. We went to try some yesterday and it had turned into a very chewy orenge toffee!! very nice but not for those with false teeth

I think that you will find that most of the large supermarkets stock it now I found it in our local Tesco.

I've just had a look at the Be-Ro site and its fantastic it brought back so many memories of my childhood. I think it was one of the first cookery books I used. They even had the recipe for Coffee Kisses, which as a child I used to inflict on my family on a regular basis!

This sounds great where did you find teh recipe?

Thanks in advance Lynne

Thanks everyone for your kind help my computer decided to die the death and I've only just got it back in working order. I did also find these liners in Sainsburys made by Teflon at 2.49 each but they are a bit small.

Thanks again Lynne

Hiya, I have also found them in Sainsburys they are made by Teflon. They only do the one size which will fit in the bottom of a regular oven. The price was 2.49 each.

Its got to be my mum's cauliflower cheese, I don't know what she does to make it so special but its wonderful. I have tried to replicate it but it never tastes the same!

Thanks everyone for your kind help and advice, I had a look at the ones on lakeland plastics, however the one Alan Coxon was using appeared to be a thick black rubber and the only ones I could see on lankelands site appear to be translucent.

Apart from that has anyone tried these products and to what level of success......

I'm addicted to smoked oysters, however they rarely get further than the tin to my mouth! ocasionally they bump into a cracker, but I would love to do something more adventurous with them has ayone got any suggestions?

Thanks Lynne

I watched acookery progam yesterday and the chef used a black plastic to line his frying pan before making pancakes. He also mentioned that he lines his oven with it which seems a very good idea as it will help keep the oven clean.

Does anyone out there in cyberspace know what it is called and where it can be purchased?

Many thanks

Lynne