Soy sauce and soy paste are good substitutes for fish sauce and shimp paste. This sort of qustion is quite often asked so a good tip on this site is to type whatever it is you are looking for into the search bar, top left, and select chat. Then you can see any answers or discussions already on the site.

Enjoy whatever it is you are cooking.

Just do a google search on nasturium capers Alex, there is a lot of info.

I would use very very strong beef stock instead of water to make the pastry, then also paint the pastry with the same stock instead of a milk or egg glaze.

There have been a couple Flaky, but have to admit I like this new place. Less off the menu, more genuine food questions and answers, not so many people just coming on to moan or critisize, or be downright nasty about chefs and presenters. Jeni is always missed as are the life shows, but maybe more people are seening the bigger picture these days, and the site is being used in a much better way.

Click on chat
Click on the subject you want
When you have that look down the list and find the thread you want or click on next for the next page
when you finish with that subject click on chat to start again

Just click on the page number or next at the bottom of the page.

Or lolly moulds was another suggestion.

Make filo baskets in muffin tins. Put some custard in the bottom of each basket, make a chocolate mousse with the chocolate, cream and a couple of eggs if you have them, and put a layer of that on top of the custard. Make some chocolate curls with a little bit of the chocolate to decorate. Dusting of icing sugar to finish.

If you do a google search on "westminster kingsway college steve walpole" you will find the website www.westking.ac.uk/wkc_website/students_work/alumni_steven_walpole.asp
Hope this helps

Have you ever tried it frozen ceiling's nice? Like mini milk lollies but coconut flavour. I wonder if it would be nice on it's own or would maybe need some condensed milk added. What do you think?

If it is the taste of coconut you don’t like then to replace the creaminess I would agree crème fraiche, yoghurt, or even whipping cream. If you then think it needs something to replace the coconut flavour, I would suggest a little almond essence or some ground almonds.

I have heard of evaporated milk being used as a substitute for coconut milk but have never tried it myself.

It does sound like a nice recipe so good luck experimenting

umm not for pud Nimisha sorry, but chick peas make a wonderful side dish.

I am rethinking on the trifle for pud tho, have you time to do sorbet? lemon or lime even grapefruit or mango?

Failing that some nice yoghurt based puds?

chick peas chick peas, don't forget the chick peas......

I thought this was posted twice and people replied to the other one, but it seems I am wrong.

But this is the same one as the puddings we are discussing at the moment isn't it? (my trifle suggestion)

Are you definitely doing Indian now as I see on the other thread you say you are already cooking the starter and main and were asking about puds.

Yes I agree with Essex Girl, have seen prune puree used as a replacement for fat, well reducing the amount needed, but not sugar. I should think that if your daughter can't have sugar or fruitrose, then natural sugar as found in prunes, or any other fruit, would also be out?

Or is natural sugar/fruitrose ok? Not sure of this.

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.

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.

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

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?

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?

Caephilly would be the authentic one Snowy, which is mild and crumbly, so not sure of what you can get to substitute.

I agree goldie, I had to question the use of hot oil by SUEMC, bit dangerous, and how do you cut the cheese into 1cm cubes with double vision?

Why do you think I asked? for these particular friends and neighbours of Snowy?

Never mind! I give up with you

Do you need meat?

How about a Welsh Fish Paté to start ( shrimps and whiting the main ingredients )

Anglesey Eggs for main ( potatoes, leeks cheese and eggs )

and then a fruit tart for afters.

OR, small portions of the anglesey eggs for starters and Brithyll a Chig Moch ( trout stuffed with herbs and wrapped in bacon )
for the main

The simple answer lila-bill, is yes, you can make it friday, cool it, keep it in the fridge, then reheat thoroughly on saturday. Have a lovely time and make sure you get help with the washing up!! You don't want to go into labour in the middle of dinner either!

Was it the FSA who let your relative know in the first place? As I said, this time there seems to be a lot of publicity, but normally the FSA let people know and they take the appropriate action.

I do get a lot of emails a week from them about any food scare.

My soups turn out different everytime I make them as I would simply start of by breaking up the carcass and boiling with seasonings, such as bay leaf, a quartered onion, maybe a carrot, black peppercorns, a bouquet garni and a couple of whole unpeeled cloves of garlic.

After an hour or more you have your stock, allow to cool, remove all the stuff you don't want, keeping only the stock and nice bits of chicken.

Then use this to make whatever sort of chicken soup you want.Chicken and veg, sweetcorn, mushroom, you name it you can make it.

There is a recipe on this site by Ed Baines using pomegranate juice in a stuffing for Pheasant. I have also seen recipes using the seeds in stuffings for chicken, and for stuffing and rolling shoulder of lamb, also in Lamb stew.

As Flaky says in salads, and also in dips.

Or for afters a syrup or sauce with other fruit or icecream, or make a granite.

Hmm, yes sounds good, but I will have a look for chilli tea for you if you really want.

You must be able to get it, cos I found this.

[link]

Yes you can, and for about 9 months. Wrap it well and tightly in foil or plastic first.

Oh, go and have a nice cup of tea and a sit down....... and hope that no sudan 1 has found it's way into any biccies (sorry I haven't read the whole list)

I do an apple and mincemeat pie. I use sweet shortcrust pastry, chopped up cooking apples, mincemeat, lemon zest and juice and some spices like nutmeg and cinnamon, cover with more pastry and cook in a fairly hot oven for about 25 mins then reduce heat for another 15 or so.
When cold make some lemon icing and drizzle over.

LOL LOL so sorry!! I was going to ask what alemon was cos I had never heard of it. Then it clicked.

Try here.
[link]

Agree?
Who agreed?
Did I agree with someone?
I must be slipping!!



I would just like to add though, that the FSA are very quick off the mark to warn people, and every company who got the dubious stuff would have done an instant recall of their goods from the outlets they have supplied, those outlets or shops then do a pretty good job of removing the stuff from the shelves and putting up notices in every store. I think they have it pretty well covered, however the extra publicity can as always turn to scaremongering. Which in turn can make people a little blazé to future scares.

I would say that the 8-10 mins are right for a rounded tablespoon amount of mixture, of course if you make smaller ones reduce the time again and larger ones may need a little longer.

Have you looked on the How To website?

Not sure that Adrian looks at the recipe and igredient sections Tina so may have missed this.

The recipe by Simon Rimmer on this site for Beef Olives just says to use thin serloin steak, but if you can't find thin enough or large enough pieces, can I ask if bashing out a piece steak with a mallett or rolling pin would give the desired effect?

Yes, there is Nigel Slater's Real Food, Real Fast Food, Real Fast Puddings, Real Good Food and Real Cooking that I know of.

It hasn't, there have been various scares over the years, all of which the FSA let people know about, I get an average of 3 emails a day from them about various different things.

I think this one has just got more publicity because the dubious batch found it's way to so many different processed foods.

But as Jen says, the full list is available for everyone to see, and you can sign up to receive an email from them every time there is a scare if you want.

From what I can see this is one large batch of imported chilli powder that went to various sources and into a lot (359 so far) different foods.

Also the story continues about the Crosse and Blackwell worcester sauce scare, which actually started a couple of years ago at least.

But I can find no mention of there being a problem with the packets of chilli powder or cayenne pepper bought for home use.

jillyflower, Feathers answered your question as to which book it is in when you asked yesterday.

New British Classics I think, but just look to see.

Yes James Martin's is somewhat unique, it was from a till his Grandmother owned. But there are similar items available. I have found them out by doing an Internet search before and I think bearheaven was one of the best to go.

Quark is a curd cheese, you could use cream cheese instead if you needed.

I don't like celeriac so I leave it out, but Celia Brooks Brown's recipe for Oven-roasted Hotpot uses it. Yes I know I go on and on about this recipe, but really is so good.

There are lots of recipes on the Internet if you do a search.

To be honest KC52, I don't really know. Looking at my measuring jug, 40ml is a very very small ammount, so I am wondering if it should be 400ml which would give a greater ratio of gelatine to liquid than the norm of 4 sheets to a pint (500ml approx) so would set a little firmer for chopping.

The other thing about that recipe, and I do think it was me who mentioned it in the first place for your dinner party, is that the chilling or setting time seems very short. I would give it longer.
There is also a recipe by Celia Brooks Brown on this site for Champagne Jelly, but of course hers is vegetarian and uses veggie gel or agar agar, but she uses 3 tsp to 500ml.

And Richard Phillips in his recipe, Summer Fruits in Pink Champagne Jelly with Vanilla and Mint Syrup uses 6 leaves to 350ml.

So I see what you mean about them all being different, sorry if that complicates things further.

All I can say is..... 40ml does not seem much for 4 leaves or to be divided between 4 people, but it will need to be very firm to chop it. From a personal view, I would email ukfood and mark it urgent. Go for 400ml or maybe do a dummy run with water and 1 gelatine leaf to see the consistancy.

Sorry not to be of more help.

I know we have had this sort of discussion before, and if you type tagine in the search bar and make sure you are searching in chat, there are lots of different threads on this subject.

I will have a quick look round, but if I did find an answer before it will be on this site in one of those threads somewhere.

Sorry Adrian, but ham and pineapple pasta, especially a creamy one just doesn't do it for me. Porridge surely if you take out the gammon, as you must, wouldn't it be more like a pudding?

I do have a recipe for pasta shells in chocolate sauce tho, so maybe it is just me.

I don't think it is so much a case of how much gelatin per person, as, how much to give a really firm set so that it can be chopped. As opposed to some other recipes where only a soft set is required.

My daughter did the Sophie Grigson choccie/ chilli pork ribs or belly one from this site a few years ago at school. It is good.

RitaB, to copy and paste a recipe from another website breaches copyright, so it will have been removed. That is why I only gave the link earlier.

I would say "Up the Swannie without a paddle" but I am sure it is copyrighted by someone somewhere...... so maybe I better not.

ok, can you use fresh yeast in a breadmaker? Yes.
I know that because it has been on here before, I do not have a breadmaker so do not know from personal experience.

As for the rest of it, I have to hand over to someone else, there are lots of people on here who use fresh yeast and who use breadmakers. Who know how to store fresh yeast, and yes I again know it will freeze cos you can buy it frozen and some people have posted on here in the past about freezing.

From what I remember there is sometimes a problem cos when you defrost the yeast it goes runny, but I think it still works ok.

Now, I don't have as much time as I did to search all this out. But. Promise. If these questions are not answered soon........ I will.

LOL, the Calvados only goes in the cream Boilerplate, cold, silly you!!!

I think probably emailing the website is the best idea on this Tracey. They will then probably email you back with the info and ammend the recipe as well.

LOL actually Carl, my neice and nephew love cheese and jam sandwiches, so your idea would probably go down well with them.

Copyright is a nightmare of pitfalls etc. but ultimately, when you register with this site you agree to abide by the rules at the time. The rules at this time say you cannot post recipes by others. So to post a copyrighted recipe or close version of a copyrighted recipe now would be to break your agreement with this site and let the site down at the same time.

If a recipe is somewhere on the Internet, someone will find it and let others know. That, we have to be happy with if we don't want to harm this site.

Any supermarket, crushed dried chili, or dried chilli flakes, the little jars and packets of the supermarket own brand or Schwartz, maybe Barts as well.

I doubt it would stop you being sued if the owner of the copyright felt strongly enough.

Any copyrighted recipe, whether you change the wording or not, if deemed to be close enough to the original, could get you sued, personally, and the site into trouble for being seen to allow it.

Not only that it is a goodwill thing. As was explained before, this site relies on the goodwill of the chefs, their publishers and agents. If that is lost ~ so are we.

It has made me think though, once you have an idea of how much ginger to use, would a chocolate chip cookie recipe do, but using the chopped ginger instead of choc, or nuts. You know what I mean.

See what you mean.

Have found a gluten free one
[link]

and having a little more luck using "preserved ginger cookies recipes" as the search rather than stem ginger, try that.

or you could always have a look at this link
[link]

Is this any good Rita?


[link]

So dolforgan, your question for Ching is?......

Look, just cos you have been watching lots of repeats on the TV Cep there is no need to repeat yourself on here.

For whatever reason Adrian, pastry rolls more easily at room temperature. Apart from anything else it is softer and so needs less pressure with the rolling pin, and as you know, pastry should always be handled gently.

If I am really honest tho, my pastry always turn out well, even when I simply guess the amounts, bung it all in the foodprocessor, turn it out, roll it out and cook it straight away. As I said in my first post on this thread, saying about bringing it back to room temperature, I was probably being pedantic.

Look I don't know what is going on here, there have been a lot of deletions today and I really don't know why.

But to delete links to recipes for rock cakes???? are you crazy?????

If the rules have changed, no one has bothered to tell us the members/posters.

So I will try again, because as far as I know there is no reason not to post a link to a recipe for a rock cake.

A ROCK CAKE!!!!!!

How about this one

[link]

It's a lovely little family rock cake recipe

I thought I had seen something, and Roger replying to you, glad I'm not going mad, and now Lesley can see what I mean when I said it was strange too.

No idea why it would have been deleted Livewire, but a lot of stuff has been removed or edited today.

Awwww sorry you are not feeling well cep, but the repeats, is that not good? cos at the end of the day you don't have to come on here and ask if the recipes are anywhere, you should know all the details of all the shows off by heart by then.

Hope you feel better soon.

Yes Jenny, me too, I think you dabble with chickens and things to be flexitarian, that is on the same site, lots of others referring to other diets or preferences too.

Now this is strange, because I thought Roger was saying thank you to someone, maybe Livewire for posting a web address or link or something where he could find the recipe or a similar one.

Maybe not,

My post is to Blackburn about the msn site posted by Carol of course...... not to Goldie about the slimming world one and red and green days

I think is probably because that was posted in August 2003 so the website may have changed, moved or even not exist anymore.

LOL, look, even Nick was still posting under one of his previous names....

Not sure of the science, just that it rolls better when at room temperature, less likely to crack etc.

I think it was James Martin who said this, so who am I to argue? Maybe we should ask him about it the next time he is on GFL or in a live chat.

After I posted that I did find all this Almazz ......

Pescetarians (usually pronounced as English, not Italian), is a variant of pesco-vegetarianism that dates back in print to at least 1993 [1] . As of August 2004, "pescatarian", "pescotarian", "piscatarian", and "pollotarian" can all also be found on the internet, but "pescetarian" is the most popular. "Pescavore" is also somewhat common, formed by analogy with "carnivore". "Fishetarian" was also used in print as early as 1992, but is no longer very prevalent

www.vegkansascity.com

Actually TerryDox, you are mixing your drinks a little here.......
I may have sounded like a Martini ad, but "The Aircraft One" with Joan (aka Melissa) and Leonard was a Cinzano one.

Joan Collins and Leonard Rossiter. sigh

Well I am sorry to tell you this Sugarpuff but you may be wrong. To be honest I don't often save recipes to my ukfood, I just look at what I want when I want. So I am not sure what you want to know Mackthechef...... but having said that there are lots of other people who will be able to help.

I have saved recipes to my recipe box by simply clicking on "add to your recipe book" while looking at the recipe I want, but as for sorting them in any way once they are there, no sorry, not done anything like that.

Sugarpuff, it takes more than a little upset to stop me replying to anyone, anytime, anywhere, anyhow, any.......

Reprimand indeed!!!! HUH!!!! REPRIMAND!!! you shouldn't have reminded me.... LOL LOL LOL

Try the recipe tho, different but gooooood.

Try ~ [link]

I have seen breadcrumbs used in a sweet suet pudding to lighten it, but not in a savoury one where you are basically using a suet crust pastry but lining a basin with it and steaming it rather than topping a pie with it and oven baking.

OK I may be being a little pedantic here, but I always thought that you should chill pastry for half an hour or longer, but bring back to room temperature before rolling out. Yes chill again before baking, but it rolls better at room temperature than chilled.

Yes, it was based on Sophie Grigsons recipe, chocolate and chilli glazed pork? go and have another look.

Sorry for being so late to reply about Tony Tobin and the Lea and Perrins Flooky, , but no he did not know that it contained anchovies, but having said that the Lea and Perrins recipe was a very very well guarded secret until they were made to list the ingredients on the bottle wasn't it?

As for non mean eaters, or fish eaters, or non meat eaters who eat fisheaters (sorry Mary) well this will go on forever, and there are many different terms, I think Mary started the piscotarian name on here but I don't know if there is an "official" one, and the arguments will carry on untill one is put in the dictionary or whatever.

There are many versions and recipes on the Internet, try a google search on chicken alfredo or chicken pasta alfredo (not this one tho [link] )

After all is said and done it is only Alfred's recipe for pasta, with or without chicken.

As for pasta bakes, yes I have had them dry out too much as well so tend to cover with foil and only uncover at the end to put cheese on top and either put back in the oven or under the grill to melt and/or if with breadcrumbs to crisp up.

I would use either, but I would not stick my neck out and say there is no difference at all, there could be, but not one that would worry me.

Not sure to be honest, both the ones I have are Chinese.

Don't worry Sugarpuff I put it down to a Jamie O thing

If you really need to use up yolks, look for Simon Rimmer's Lemon Tart recipe.

Can't remember quite how many egg yolks it uses, but it is a lot.....

Hi Becky, how's it going? nice to see you stayed with us.

However, people should not be giving you full recipes (even if they aren't the ones you want ) they should only be giving you ideas and suggestions.

So, I am going to be tough here........ type pork into the search bar at the top of this page and select recipes. There are over 200 recipes there and at least that way you will have done your own search and found your own recipe to follow.

When my daughter did a pork recipe at school and then had to develop it etc, she did sweet and sour ribs and then chocolate/chilli ribs........ even the Home Ecc teacher was a little taken aback. But it worked!!

Good Luck sweet.

Smoked Salmon Parcels by Sara Jayne Tidman from Just For Starters
or
Sushi Shish Kabobs by Tracy Griffith from Good Food Live

oohhh yes Marie, Australia Day Wed 26th, good tip.

I'm on the south coast too, Dorset.

My local Tesco doesn't, they sell well over 100 different cheeses, but not one of them is Australian.

Don't know about the CO-OP tho, the only ones here are very small.

Ah ha, all is explained, so when is the party? how long do we have?

I have to say tho, can you not pretend you misread it and do Austria instead..... much easier.

Bye the way

For peppers and mushrooms I would say some mushroom ketchup or worcestershire sauce, a dash of soy and lots of fresh herbs, whatever you fancy.

Or add curry powder to the rice when cooking, I would then also add some almonds and sultanas sometimes.

Chilli and ginger are good.

Or, if you leave the rice plain, add the mushrooms and peppers then put a little plum sauce on top, or black bean or hoi-sin.

You could even add some pineapple chunks and put some sweet and sour sauce on top.

I suppose it depends what you have in the storecupboard at the time.

Cheek!!!

IWOJ

But I don't understand why people are now expecting instant replies. I ran into someone yesterday as well, and it upset me that it seemed I wasn't helpful, and that what I said upset them.

I really don't know what is happening here.

Or misunderstanding as others sometimes do as well.

But it would seem I just can't win.

Hello Beckie, now can you find the recipe from the link I have given?

Please understand that the site is a lot slower than you thought it was. You have to give us time, but we will always always help if we can.

OK?

No Nick, I don't know what you mean.....

Or the curry sauce can be found here.......

[link]

now, just make sure you come back and talk again please?

Jamie Oliver's recipes are not on this website due to copyright, but you dad may find the curry sauce on Jamie's own website.

This is not a live chat room, only a messageboard and sometimes it takes days for someone to reply, it is nothing to do with your age I promise.

right, I'm here, and will explain some things, ok? stay with me?

hey hang on there

Not sure what IYKWIM means Sugarpuff, but I would only use Extra Virgin for salad dressings or drizzling over.

Not sure which recipe you are referring to here, is it one one this site? When I put Chocolate and almond cake in the search it came up with Lotte's Meringue cake, which while using 4 egg whites, only used 150g almonds.

But apart from that...... maybe it is because of the difficulty of dividing eggs (assuming that you have the right size eggs of course) that the chef used whole eggs and the rest of the ingredients to suit?

But I don't see that any chef, living here or on another planet, can know what you have in your cupboard anyway. But I am sure that if you tell them beforehand in the future they will try to accommodate you.

LOL, lovely post Oh I Give Up, and hope you don't mind me replying in the jokey way I am sure yours was intended.

How did yours turn out by the way?

Grenadine (grenadine syrup) is a blood-red, strong syrup made from pomegranates. It is the number one among fruit syrups, and is used in many cocktails not only for sweetening, but also to give them a red color.

Grenadine syrup for use in a bar is usually bought on bottles, but you can also make your own:
Use 4 pomegranates to make about 2 cups of pomegranate syrup. After removing seeds, process with food processor knife blade. Simmer pulp with 1/4 cup honey over low heat 3 minutes. Stir well. Strain to remove seeds.

From the Webtender.

Found this triple buggy too.

[link]

Not really at the moment Jane, I was wondering why you wanted Australian cheeses, I thought maybe you meant some specialist Aussie sort of cheese because I didn't understand.

I have found a site that export cheese from Australia to the world, but not a British importer as yet. Will keep looking and asking though.

Maybe someone else will come up with something in the meantime.

From previous discussion on here, which you can find by typing creme fraiche or cream fraiche into the search bar. If you can't get creme fraiche you can use soured cream, or if you can get double cream make your own with a little lemon juice. Yoghurt is also sometimes a substitution. We have more often had people in Italy being able to get creme fraishe but not double cream, it does seem to vary in different areas.

Nice tip about the bread for James Martin's recipe, I think his bits are good too!

Welcome aboard Palestrina, hope you have fun posting here.

If they are ordinary goose livers you could use any duck liver recipe or even chicken liver. You may even use a mix of more than one sort of liver.

Do you put a cross in the stalk end of them to make sure water gets right in Frexy? Oh and while they are bubbling away I have found something to do.

[link]

Hold on Sugarpuff, I didn't reprimand you at all, I said I was amused...... and I tried to help. I won't bother again.

Thanks for your comment.

All of "The Best" recipes are in a book called "The Best". The only reason the recipes are not on this website is because the website does not have copyright permission.

Was there any particular Australian cheese you were after or just all or any Aussie cheese?

Yes I think so, try www.relishthecontinental.com

Well I know it doesn't begin with an E, but I have it on good authority from a certain Mary from Australia, who has a certin kiwichef staying with her at the moment..... that the cheese you may be looking for is Vacherin.

Who am I to argue?

How about these....

[link]

Just a little word, meant kindly, typing in upper case on this messageboard is seen as shouting, so we normally use lower case unless in exceptional circumstances.

Good luck with your murder mystery evening, I found a game whilst doing a google search for some recipes, looks good!

Do you mean they are saying All Bran OR All Bran Bran Buds? I remember both and it was only the shape that was different, the All Bran was the little worms and the Buds were... well like buds, but the same content.

All purpose flour is plain flour. Good Luck.

I don't think the recipe you are referring to is on the site Sugarpuff, I did a google search on Kevin Dundon and it only really came up with the chicken one on here.

I am quite amused that you were expected such quick replies though, this is only a messageboard not a live chat room recipe service.

Sorry I can't be of more help, someone else may be able to if you can hang on a while...... welcome to the site.

Not sure why you can't see recent posts Lullabell, all the most recent looks up to date to me.

No, I think we have been through it all enough, but does anyone remember the time that Jeni told Tony Tobin someone had emailed in about him using Lea and Perrins in a dish he called veggie, because it had anchovies in?
He didn't believe her, and was very put out.

Celia Brooks Brown roasted veg hotpot for the main course. wonderful, with crusty bread, or garlic bread.

starter ~ how about a mix of meats, fish, cheese, veg, egg mayo, salad, you know a mixed platter whatever you like and people pick whatever they fancy

and pud? fresh fruit salad, always good, but then a couple of other ones as well

Try typing lamb shanks in the search bar above.

Search under recipes, and then search under chat.

Between the two you should find lots of good recipes

Lizz, relishmama knows what they are now, she knows what they look like too, she just didn't at the time she posted because she didn't know (at the time) the different names for split peas.

In fact Livewire solved the problem for relish straight away, it was just the post by M.C. that confused us all.

So, onto pears......... I did wonder if we were missing something so have been searching for Mauritian recipes with pears, and I am sorry to say I drew a blank. Total failure........but!! I did find a recipe for Mauritian Rum Punch Cake which looks very nice, and seems very easy to make. So....
[link]

I don't think it going to be the cooking of the rice that is the problem for you here Scarborough Cookie, just the availability of nice hot fluffy rice during the 2 to 3 hours you will be needing it.

I would suggest cooking the whole amount of rice, in whichever way you normally do, but then run it under cold water straight away and keep it in the fridge. You can then take out as much as you want when you want and heat in the microwave quickly and easily.

Or, you could always buy lots and lots of microwavable rice in packs and do it that way

This is all assuming you do have a microwave.

If you go to recipes Blackburn, then click on low fat in browse by diet, and then refine your search in course with desserts, there are a few low fat puddie ideas.

Yes I do eat a lot of veggie food, not much meat,

and whether it is Dhal or Dholl, it still ain't got no pears in it!!

LOL, I was only joking H

Well, from what I know a dhal is a dish made from any sort of pulse, whereas dholl is actually another name for yellow split peas as well as a dish made from them, and of Mauritian origin. Of course I could be wrong.

"R"? "R"? whom may I ask is "R"?

And, I am not a veggie.

The one Mary is doing is not for a show Tina, she has managed to get lots of publicity for her event from local papers and radio stations, but as far as I know it is not being recorded in any way, well apart from lots of photographs. Maybe afterwards a photo or two may get put on the Ross Burden website though.

Hmm, I think relishmama is making yellow split pea curry not pear, so she probably wouldn't have thought about putting peas in if she was making a pear curry, or pears in a pea one for that matter, but you never know it could catch on.

Go to the website, and if it doesn't tell you all you want to know, use the contact button to ask.

It's got to be worth finding out about if nothing else!!


www.rossburden.com

I have seen them too Flaky, never tied one though, and I don't really know what the difference is.

I imagine she would have signed a disclaimer.

Can't help you with where to buy it, but TSR have a recipe to make your own T.G.I. Friday's Jack Daniels Grill Glaze if that is any help.

[link]

Oooh yes, French Onion, love it! Or how about that cold fresh tomato soup where you use chunks of ripe tomatoes, tomato juice or pureed tomatoes, lots of garlic and fresh herbs, olive oil and then put chunks of bread in to soak it all up for a while before serving.

Yet I was watching an old episode of Nigella last weekend and exactly the same sort of camerawork was used, and I don't think anyone ever complained. Strange.

Or kinda following AWT's recipe where he took a large round crusty loaf, hollowed it out and filled it with veg, like onion, peppers, courgette and feta cheese, lots of olive oil then wrap it tightly and leave overnight.

Or how about a savoury bread and butter pudding for a change, using cheese (like gruyere or cheddar) and some mustard, oh and add some white wine to the milk and egg mix.

Or a bread tart, about 7oz bread, toasted, then crumbled into half a pint of hot milk. Cream 3 eggs and 3 tblsp. of sugar, add a pinch of salt, a little nutmeg and a teasp of vanilla extract. add some sultanas, chopped dates, and chopped almonds, then the bread soaked in milk.
Stick in a greased baking tin, 20cm or so, amd bake in the oven (350f or 180C) for and hour. then cool and make a nice plain, lemon or choccie icing to go on top.

I don't think you have to have it in your own home if it's not suitable. Still worth making enquiries about if you are really interested.

Yes I would say that was about right. It is so that the true flavours develop, serving at room temperature is best.

Well I always go by my Gran's method of a couple of ounces of round grain or pudding rice, a pint of milk, (used to be full cream but I now use semi-skimmed) and about an ounce of sugar. Butter a dish, bung it all in and stir, top with knobs of butter and pop in the oven. Stir a couple of times in the first hour, then sprinkle with a little nutmeg and leave to cook for another hour but keep an eye on it so it doesn't "dry out" too much. Gas mark 2-3.

Of course you can use all the same ingredients and amounts and cook in a saucepan, although not for as long, but personally, I like the skin!!

My pleasure Vash, when it comes to the web, the words "anything is possible" come to mind.

Sorry relishmama, never made sourdough, and vash has done the search. So looks like I am redundant.

If this was from Sophie's Herbs series, I don't think this website had the copyright on it, may be worth trying the bbc site as that is where the recipes used to be.

From what I have seen, Paul Hollywood very rarely used dried yeast, always prefering fresh. So I would guess fresh, but if you email the website I am sure they will get the recipe checked out and made clear.

How's the Aussie Late Lunch going Mary? Hope you can find plenty of creme fraishe if Ross needs it for the menu.

Even if it resembles the original, it can lead to legal action against the person who posts it. It is up to you to start with, and then up to the moderators, but it is a very risky area, and I for one, no longer risk it as I do not wish to have legal action taken against me as other posters on other websites have.

The spongy ones Flaky? can they be used in the bath?

It isn't a recipe chat room as such, it is a chat area of a food website, which included a messageboard. Because it is the website of a TV company who air programs, they have to abide by copyright laws. That is all BC Bud, a pain maybe, but the law.

Yes she makes that choccie sauce and she and her daughter both agree it is heaven, hot choccie sauce, cold ice cream, oh yes!! I can go there!

semifreddo
[say-mee-FRAYD-doh, Sp. , say-mee-FREE-oh]
Italian for "half cold," semifreddo culinarily refers to any of various chilled or partially frozen desserts including cake, ice cream, fruit and custard or whipped cream. Such a dessert's Spanish counterpart is called semifrío .

OK, hope that is clear enough, and some chefs, such as James Martin have developed further, not using cream etc.

Oh for goodness sake snoozy, I said I wasn't talking generally but that the recipe I had said about on this site by James Martine did not have cream or custard. It doesn't, yes it has eggs, yes it has sugar and then it has Masapone. No milk, so not custard as such. Jeeze, what is your problem? There are many many different recipes and diferent names for different frozen deserts as I also said. sheesh this is getting so stupid!!!

Ice cream and Semi Freddo are slightly different goldie, but probably only in words and terms. Go for it if that is what you want. I suppose when all is said and done they are all only different recipes and names for frozen deserts.

Have you looked at the James Martin Semi Freddo recipe on the site?

The best advise I can give is to go to Nigella's own website, nigella.com, see if it is there, or visit her messageboards for further advise. I am sure it will be somewhere. But it cannot be published or posted here due to copyright. Good Luck, and hope the kids have stopped screaming.

There are lots of recipes on the Internet for Brioche, here is one, but if you do a google search there are lots of others.

[link]

Let us know how it turns out

Well the I can't speak generally, but the semi freddo recipe on this site by James Martin doesn't contain any cream or custard, it does have mascapone tho, and sounds very nice.

Marie, if you ask Mary from Australia very nicely, she may be prepared to ask Ross Burden about this when he goes to her house to do a Late Lunch on the 22nd January.

Afterall he is an expert on Thai food and I think he is away from the boards at the moment.

I really don't know but it may be worth using the contact info on the Slow Food Site

[link]

I thnk it should be ok popsey, the James Martin one on this site if frozen overnight, I don't see that it can get any more frozen than that if it is left in the freezer longer longer.

Raspberry and Nougat Semi-freddo by James Martin

Yes, Hi tigger, just type bread pudding in the search bar and select chat. If you then scroll down there are references to bread pudding and traditional breadpudding. there are recipes there somewhere so take a look.

Have a look at the recipe, it is on this site.

There was a brief discussion about cling film a while ago, Paul Young says to use it to blind bake pastry, but the stuff I buy says you can't, and I have to say when I experimented it melted. We did suggest that Paul could do a feature on GFL. Until then, read the pack as suggested.

There is a recipe for White Chocolate, Clotted Cream and Orange Ice Cream on the bbc site.
[link]

and for Clotted Custard Ice Cream
[link]

Also clotted cream rice pudding or clotted cream fudge sound good to me.

There is an interesting idea on this site too. Poached Strawberries in Champagne with Clotted Cream and Champagne Jelly by Curtis Stone

Try doing an Internet search for crockpot recipes too, the Americans use slow cookers quite a lot and have lots of ideas, but they do tend to call them crockpots.

I think no one has replied because no one can find the recipe GeeClaret. That is all. Hopefully once New Year is properly over and people are back at work tomorrow the website will be updated and the recipes will appear.

Then there is that Alpro stuff as an alternative to cream.

If I have various bits and pieces of veg left over and starting to go limp or whatever, I will make a soup to put in the freezer, I start off with whatever I need to use up, then add bits and pieces from the cupboard and freezer. Home made soup is a great thing to freeze.

I have been using V8 instead of carrot juice recently as it is easier for me to get hold of Jenny. Get it in a tin which is enough for a smaller hotpot and no waste.

As long as your puddings have some alcohol in them they will store for a year, and if you "feed" them now and again with more alcohol so much the better.

My Mother only used greasedproof paper and then foil, the greasedproof is important as the pudding will eat into the foil if used on it's own. If your basin has a lid, better still.

Then a cool dry place to site and wait for Christmas 2005
Good Luck!

There is one idea here Christopher
[link]

and I found somewhere else someone suggested using yoghurt whey in making pancakes.

There is quite a lot of info on the Internet that I found by doing a google search on yoghurt whey, but it does take a little sifting through if you understand what I mean.

Have you seen this website andybee?

[link]

No, but my daughter is, so when she comes home from Uni I do veggie stuff as I don't eat a lot of meat and don't miss it.

Celia Brooks Brown's Roasted Vegetable Hotpot is wonderful, and I made her Low-Fat Wild Mushroom Strudel as part of my veggie buffet, but I did add some cheese to the breadcrumb mix, which I suppose made it not low fat, and added some mushroom ketchup to to mushroom mix for a little more flavour. It was lovely.

It will probably break the copyright rules if you post it though cheff.

Are you sure about not being able to have rice? I didn't think that would fit into Wheat, dairy or yeast. You can get pasta made from rice flour too, so I hope that rice is ok.

I can't advise much really, but there are others on here who can, and will.

Thankyou lapcat

I intended making this for Xmas dinner but then decided to do a veggie buffet type thing instead.

But I will now certainly make this in the future. Great feedback. Thank you again.

Have you tried James Martin's version on this site?

Click on recipes, then on James Martin - Sweet in find recipe by series and scroll down till you find Custard Tart.

Can't think what you mean about typos Mary! (innocent look)

Cubes of lamb, rice and veg all together makes a nice pilaf. But always thought lamb was a lovely meat to have as a cold cut, with pickles and some salad and chips as well.

Aparently it is also known as Black Lovage, so maybe ask for it by that name at your local garden centre.

[link]

[link]

Well if you click on recipes and then scroll down you can find the 20 most recent recipe additions, but I think these are only for GFL/Bites, and the website does not have permission to publish all of the recipes for all the other programs on UKTV Food.

.

This recipe was on the bbc site at one time but was later removed. The only help I can give is that it is in his book "At the Table", and if you type "mushroom pudding" in the search bar above and select chat, there is a little more info to be found. No recipe though.

Well I have to admit that if I do a basic Google search and there are loads and loads of entries, I do as snoozy does and just say "do a google"

But some things are more difficult to find, that makes it more interesting for me, I learn lots along the way, revel in the feeling I get when I eventually crack it and find what I am looking for, and of course love it that so many people do appreciate my searches and make a point of saying thank you.

I've always let people know how great Google is, never pass off informaion I find as my own idea etc. In fact, I should think people get fed up with me talking about Google!!

Nice pun snoozy!!

One of my daughters' ex housemates, used to cook his meat on the grill, put it on his plate and then pour the fat over the top so he could mop it up with his buttie!

I personally like them squidgy, a lovely gooey curried potato mush suits me just fine.

But, if you don't, can I suggest using waxy potatoes, or even "new" potatoes. Cook them in their skins then allow to cool before removing the skin.

Cook the spices and create your sauce then only add the potatoes to heat through, coat with the flavours and serve straight away?

Sorry, I did a google, as I do, but couldn't find anything. Can you give more details of what sort of veg etc? That way, even if we can't find the original recipe, people will come up with some good ideas that may well help.

Has she tried contacting Woman's Weekly direct to ask them?

Oh, and did anyone else see the news item when Google anounced that they are to scan library reference books and put them on the Internet? Brilliant news!!!

Yes Google, IMHO, is the best,and as I think everyone on here knows, the one I always use first, but there are many others that still come up with stuff that Google misses somehow. Then the secondary searches and links within them, plus a few other sites that I pay for the use of their facilities. Oh, and friends, personal and Internet, from all walks of life come in useful as well. We have even thought about setting up our own reasearch company...... who knows??

LOL, set me a challenge why don't you Anna??!! But I couldn't resist.

Ok, coalgas is more commonly known as carbonic acid (aparently) so I carried on from there and found this...

[link]

The bit next to the tomatoes and apples I think may be interesting.

Didn't this idea originate in the cellar? If the coal cellar and the veg store in the basement were next to each other the gases from the coal would have an effect on the veg?

On earth or anywhere else......

[link]

Happy Birthday for tomorrow Marie.

And the Balsamic comes in where gastro?

Not sure about an exact recipe, I think it would probably be a matter of adding some balsamic to whatever vinegar you were using rather than using all balsamic. But here are are couple of sites selling online.

[link]

[link] Onions in Balsamic Vinegar of Modena_4097_2.aspx

Strange, it says 10 minute cooking time at the top, then 5 mins in the middle. So yes, I think there is something wrong somewhere.

Sauerkraut doesn't have oranges.

Then again, sauerkraut and orange relish? could have possibilities.......

Sorry, missed a "p" out of disapproving.

There are several different definitions of ponce/poncy.

One definition of poncy is UK adjective used to show informal disaproving.

Therefor James was absolutely correct in the way he used it to express his opinion of unsalted butter. Would you not agree?

Yes Blondie, that is exactly what is says on the link I gave.

Try here

[link]

Are you sure it is braxelloise sauce you mean? I only ask as I did a search and found this...

[link]

However there are quite a few references on the Internet to Bruxelloise sauce.

www.vegparadise.com ~ Brilliant

The Greatest Tomato Soup by Paul Bloxham

Well if he says it is, it must be!!!

Don't forget though, that if you are buying a gammon or ham from a speciality supplier, to follow their instructions and/or check with them about soaking. Because as relishmama says, it is only in most cases you need to soak, not all.

The only thing I am concerned about by reccomending a substitute is that maybe Vingotte is "vegetarian" cheese and that some other cheeses may still use whey. But as long as you check on that, then it is a soft cheese, almost a cream cheese I think.

Nah, just put it all in the oven or saucepan whichever way you are making it, give it a stir, and go.

Love rice pud with a sprinkle of nugmeg on top as well. Good luck

Oohhh, I would make a cassoulet, with lots of beans, and tomatoes, and peppers, and black treacle and chilli...

Yes I will be going for the oriental mix that they normally sell in Tesco.

Still like the one with the camel best...........

Hi zotica, if you type panettone in the search bar above and select chat you will see all the previous discussions on this, and I am sure Martino will give us his genuine Italian recipe on his return.

Sodium Gluconate is an additive, banned in some countries, one of it's uses is to inhibit bitterness in foodstuffs

[link]

I also thought that Nouvelle Cuisine was 70's..... to me the 80's was the burgers and pizzas, junk and takeaway came into it's own, cheesecake and mudpie etc all hit us.

Then again a decade is a long time in food.

I was saying to Terry earlier today, watching The Victorian Kitchen today, the jelly bag they were using was identical to the one I have, that I used to use for making wine.

[link]

I think there are other websites as well.

I this any help?

[link]

The only rennet I could see in my local Tesco was the Little Miss Muffet raspberry flavour junket stuff.

Not quite the same methinks. Good luck with your cheesecloth.

Do you you mean raw? or to eat cold, as in the classic whole salmon with cucumber looking like scales? If so have a look at Whole Salmon Glazed with Cucumber Scales, by James Tanner, from Tanner Brothers, on this site.

If that isn't what you mean, can you give a little more detail as to what you do want to do.

[link]

Well... Drain and refresh in cold water. Shred the sprouts and place in a saucepan with the orange zest and 40g butter.

But the recipe is on the site anyway. Good show wasn't it? Really enjoyed it this week.

Hi martin, LOL, me again, ummmmmm the link that Livewire posted the other day kinda says 6 leaves per pint for liquid, 4 leaves per pint of creamy, but for creamy dishes that are turned out use 8

[link]

LOL

Shall I go away now?

Yes it is the intestinal tract thingy, but not that bad really, in the very large prawns it can be gritty. I've never worried about it too much.

What are you making?

Only the one that runs down the back and only with larger prawns, as far as I understand it.

Hi Alex, welcome to the boards!!

Now, the self-raising flour thread by now should have you completely confused, so I will now start on the strong flour bit.

I found a post from Sonia for German Bread Flour (yes Sonia, I found it but it took ages) but those numbers go from 405 for all purpose to 1800 - coarsly ground rye flour/buckwheat flour, so I don't think these will be any good.

I think for this one you will have to wait for maybe Kamilla to log on who if I remember rightly is originally from Poland.

But welcome anyway, good to have you aboard.

Just type clementine cake in the search box above and select chat.

Hope you enjoy it

Merry Christmas to you too Maggie, Good Luck, Vash managed to win her bid on some a little while ago.

Ok, I admit I am now being deliberately pedantic here. But, when it comes down to it, it does depend on WHAT you are making, how much baking powder you need. There is one ratio for plain to SR flour, but then some recipes call for SR flour plus extra baking powder, ie scones.

So, I don't think it is plain and simple or SR and reasonable, baking, is a science, it has to have balance. Wholemeal flour would be different again.

To convert ordinary plain to basic SR, Delia says. 1 oz (25 g) baking powdersifted into 16 oz (450 g) plain flour

1oz being just under 5 teasp. So who am I to argue with Delia and Roopa in the same day?

So........ that is 1tsp/15ml/gr to 100g/3½oz flour

so, that one works out about/approx 4-5 teasp per lb

There is some on ebay again.

[link]

Yes Livewire, I saw that site, but by the description would call them Pommes de terre parisienne, or Pommes noisettes.
[link]

Oh dear, just another complication I think, and there used to be advise in the Ingredients section on this but it is no longer there.

PaulHollywood
Posted 3.33PM
Fri 2 Jul 2004
report this post I would put about 30grms per kilo. Hope that help[s I would help you more if you told me what it ws for regards
P

I would have said about 6, but, I would go by the instructions on the brand I was using as the ratio of bicarb to cream of tartar could be different.

My calculations were simply querying the 8 teaspoons = 4oz when I would have thought that 4oz is more like 8 tablespoons.

Paul Hollywood also advises making up your own flour each time and not using SR flour, in fact somewhere on this site he has posted what he thinks are the correct amounts.

Shall I start searching?

I would have said that 8 teasp would be 1.41095844 oz going on the formular that 1 teasp = 5ml/gm therefor
8 x 5ml/gm is 40gm

4oz = 113.39809252gr more like 8 tablespoons

I think

The first one for plain, the second for spiced

[link]

[link]

Never had truffles Jen, love the idea of a pig snuffling them out though LOL, anyway, I have found some more recipe ideas for you.

[link]

So, the book is selling well? What is it called again? Oh and isn't it available on Amazon?

I suppose that if you start a rumour that it is in short supply or discontinued, ebay will get people selling it.

(there aren't any yet ~ I checked)

Yes some versions also have fried eggs, will look again.

Could it be one of the variations of Groestl?

Oh yes vash, or cold tea, how could I forget that bit!!

Well normally lots and lots of fruit, nuts if you like and of course ground almonds or hazelnuts can add moistness as well.

There is this on the Delia messageboards

[link]

If not, dare I say it? do a google search.

LOL wouldn't we all Mademoiselle Camembert!!!! Deary me you will make Martino blush.

There is a recipe for "Traditional Panettone" on the link below, as you can see it does have cardamon in it, but not all the recipes that you will find by doing a Google search on Panettone do, so maybe just a matter of taste.

[link]

Have a look at

[link]

Brilliant, unfortunately when they tried to put their own website address on here they were deleted, so I thought I would do it for them.

Yes of course, because I am sure you eat a lot of parsnips Martino, but I also thought it was something to do with making pigs sweet. My mistake again I suppose.

Oh Susie, the best quality chocolate is the best to use, 70 percent cocoa solids plus, is best, it won't make the mousse bitter, just give it the best possible chocolate taste. Trust me, bitter chocolate and high percentage cocoa solids chocolate are different things.

LOL, never mind, just that it would probably have got more attention on website feedback, anyway, once you have clicked on "enter the competition" there is a paragraph that says......

The NetObserver survey questions focus on the internet and how you use it – from shopping, research and banking to keeping in touch with friends.

So that bit is made clear before you actually give any info at all.

Oh yes of course, hers worked and the one I bought for you didn't, Mary reminded me of that not long ago too. Oh well, can't win 'em all.

LOL, goldie, I used to work from home and had the telly on all day, now I go out to work, quite long hours and also do emergency oncall, so I don't get to watch much telly at all. Ok nosey? LOL, I know I could record, and watch here, or repeats there or........ but I just don't have the time anymore so only catch bits now and again.

Whether it is Cottage or Country Marcelle, it still won't be on this site due to copyright. Read the previous posts for more info.

LOL, it's on the homepage Jenny, under all the competitions.

Normally it would be....
Click on the Home Page to the top left of the screen
Click on Good Food Bites to the top right of the screen
Click on which ever date you want from the drop down menu.

But Friday, yesterdays do not seem to be there. Was there a show yesterday? Sorry I can't watch it anymore now, so don't know for sure.

I have to admit that the first bit you click on leads you to believe it is about the website, but the next bit, if you read it, makes it very clear what it is all about. I filled it all in, no problem.

Why did you put this under recipes though Sharona?

UKTV Food have bought the right to show the program, but they do not have permission to publish the recipes, this is quite common and happens with a lot of programs bought from other channels.

Don't blame the TV station or the chef, I blame all the other people in between.

I have got on ok with the veggie gel, but not for marshmallows. Haven't used it as you want to for a mushroom layer thing, so can't really comment on that.

Dried beans, some mixes come with lentils in as well, soaked, cooked in stock and tomatoes, (tinned are fine) with vegetables ie. carrots, swede, onions, leeks, green beans, mushrooms, peas, sweetcorn, peppers, oh the list and variety is endless.

It would seem not by just looking at What's on TV, but I could be wrong.

This should tell and show you all you need to know.

[link]

Or have a look here.....

[link]

Yes I was going to say the same but spell it Mu

[link]

For a great veggie site have a look at this one....... we love it
[link]

I have roasted it but agree it can be a little tough. You could try pot roasting it, or braising it in a saucepan with a little stock, I would add carrots, onions, celery and maybe some parsnips.

Do a Google search for Turduckhen, the same principle applies.

Open sesame! Do a Google ...... magic.

Found quite a few recipes, but these look so simple

[link]

I did a quick google search and came up with a couple of recipes.

[link]

[link]

Or buy it from.......

[link]

Found this site.

[link]

Nut Roast is something I have never cooked, but I have done quite a few of Celia Brooks Brown's recipes and they are superb. I have had a look at the nut roast recipe and it looks pretty good, but I will be doing the Caramelised Onion and Lentil Wellington.

Yes Frexy, there has been a discussion, but hey, it ain't never gonna live up to the beercan one!!!

There is also the dishwasher version.......... oh and wrapping in wet newspaper and putting in the oven.

I did a Google search on "defrosting wedding cake" and found there are several sites giving info.

This one looks quite good though.

[link]

You can type cranberries in the search bar above and select recipes, you can type cranberries in google (the site that comes out top is the group not the fruit though) the Ocean Spray site looks good.

I don't whip my eggwhite either, just break it up slightly with a fork.

How about making your own?

[link]

Have a look on the Delia site.

[link]

There was quite a discussion about this not long ago.

Just type Hendersons Relish into the search bar and select chat, it will all be there to read.

Or, lol, maybe a pie just means covered, as in fish pie, shepherds pie, lemon meringue pie.......

I do remember we had this discussion before, and decided in the end it could have gone on forever.

Talking of which, did anyone watch Full on Food last night and see Jenny Bond's fish pie with meringue topping, different idea?

Yes, good quality rump, and if you can, freshly mince or process it yourself, not too fine. Don't overcook either, I think by now that good British Beef is really safe, and pink is good.

Have a look at what Delia says

[link]

Well if all else fails you could order some online, and freeze some.

It went well then? LOL, cleaning the table is your own fault for inviting messy eaters!

Nice one Devs thanks for the info.

We did have a discussion about lobster here a while ago

[link]

and you will see from that thread that the best website with details etc that Martino and I could find was

[link] a Live Lobster for Broiling

Good luck

Not sure about this, but have a look at this website.

[link]

Oh good, so pleased, I used to make them for cake stalls, you know for the school when my daughter was still at school and in the Brownies etc.

LOL, they did make a lot of mess on the floor though cos they are soooooo light and crumbly, but it's ok, the Church Hall made me do all the clearing up afterwards.... every time!!!

I think about the size of a hazelnut maybe, and they will probably take about a minute, space them out well and just stand and watch them rise, then kind of set and when they do that, stop the microwave.

One other thing tho, they are very light a crispy all through, no gooey bit in the middle. And the only other disaster we had was when my daughter was making them at school as part of her Food Tech, she tried using chocolate flavour icing sugar, it did not work. Obviously the cocoa in the sugar has some effect, but I think we would need a scientist to explain that one.

Good luck!

Glow

How about this idea Jackie.....
[link]

Gently pan fry the pork in a little butter and olive oil, then cover and leave til cooked through, add about 4tbls of dijon mustard and a couple of good shakes of worcester sauce, and seasoning, then remove from heat and add a good slug of brandy and ignite, then add cream (double or whipping) and boil till reduced to the required thickness.

I simply use 1 eggwhite and enough icing sugar to make a fondant paste. Roll into small balls and place in a circle round your turntable. Not one in the middle though. The only time I knew of a disaster was with my sister who has a metal turntable as hers is a combination oven, the turntable must be glass or use a large microwavable plate.

Well the company announced on the 2nd Nov (in the article TerryDox refers to above) that there was no crisis, that they had enough stock to cover Christmas and that they would start production again within 3 weeks, so not long to go now then!

They actually said at that time people would not need to rush out and buy it, and I haven't noticed the same fuss abut Hayward's pickles, Loyd Grossman sauces and the Waistline range.

Ebay is a great place to buy and sell, but I think a lot of people have kind of missed the joke here.

Oh wow cep, can I come, I'll sit under the table and someone can pass bits down to me. Yes it should be fun and I do so wish you luck! My sort of dinner party that.

My favs are the quarter jar, with left over bit of cheese in it, and the offer to sniff a jar, paying for your own transport of course!!

Hey Nick, go for it!!! LOL

[link]

if they can........

If you do a google search on Hungarian ban on paprika, you will find lots of info about this.

Oh yum, don't see why not. Or have a look here....
[link]

Got any fresh or tinned fruit, preferably peaches but....

put in a dish, cover with the creme fraiche, sprinkle with lots of sugar, brown if possible, and stick under the grill till all nice and caramelised.

Have a look at Brian Turner's recipe for Braised Red Cabbage on this site.

Boil for at least 10 mins then simmer for about an hour.

It is the initial boiling that kills the toxins, the rest of the time to cook and soften.

Yup, the fat around the kidneys is very solid when at room temp, and one of my very fav recipes from years ago was kidneys in their jackets, superb.

Definitely not!! but if you want to go and have a look on another site..........

[link]

Oh dear, I'm not doing very well here am I?

I wonder if Mervyn would be of more help on this, I was also going to suggest a camping shop, and Merv should know about that sort of thing and he is in NI

Try this one Kromusdomus, they say there is no delivery charge for the mainland but can arrange for overseas delivery and to contact them. Fingers crossed.

[link]

Just click on the help button for details of p&p and delivery

Have a look here, I haven't checked out the p&p or minimum order though.

[link]

Even if someone has it they won't be able to post it on here englishrose, it would breach copyright. But there are some white chocolate cheesecake recipes on the Internet that you may be able to adapt.

Not sure about the balsamic, I would use white wine or cider vinegar. Mammachef? come on where are you?

Also spelled antipasto

Antipasta is an appetizer usually consisting of an assortment of foods, such as smoked meats, cheese, fish, and vegetables.

What used to be called Mixed Hors D'oeuvres

Carrot sounds good to me too, and the right colour, have a great time.

Have you asked at a local high street old fashioned butcher's shop Merlin?

Have you looked here normskii? [link]

Hi Flow, if you click on chefs in the list to the left of the screen, then select Mike Robinson from the dropdown, click on Recipes Available it is top of the list, with a video as well if you like.

Excuse me Pug Lover, but what is wrong with soda streams?

Well I use the microwave to cook the eggs but find that I have to wash the bowl by hand because my dishwasher never washes it clean. It is ok for my eggs cos I like them slightly runny, but my daughter liks them really firm and the stuck-on egg just never comes off.

I'd go for pasta bake and salad (plus some roasted veg if the budget stretches)

Like this Essex Girl?

[link]

That's the cream maker
I bought one from Ebay for a friend, but it didn't work, so in the end Mary from Australia sent hers to our friend instead.

Mary had taken the cream maker from here to Oz with her.

LOL, Bacon try doing a search for a thread called

How do you make double cream?

It started here in chat in August last year, and went on and on, but there are some ideas and suggestions, including buying a cream maker.

No I'm not kidding cep, and not everyone can say they have had a question answered by the great man.

Others? oh Lotte Duncan, Paul Young (top choc) Paul Hollywood (but not as much as he did) Simon Rimmer has done, Steve Walpole.
This is one of the reasons that some of us get so annoyed when people come on here just to have a go at a chef or presenter, that person could be reading what is said.

But I think Ross is our most prolific celeb at the moment.

I laughed when I read your original post, because not so long ago I said that I now know why they are called gamebirds, it is a game trying to avoid them on the country roads I sometimes have to dive along.

Now, watch those cats..... and yes, please let us know how the cooking goes.

Cep, Kiwi is in London at the moment, well as far as I am aware, you do know that it is Ross Burden don't you?

Have you tried asking at your nearest large supermarket to see if they would be prepared to do you a special order? Has to be worth a try I would have thought.

Mary Berry says to add 1 tsp of cornflour and 1 tsp of white wine vinegar. (That is for 3 egg whites)

The only recipes I came up with were dipped in batter and I don't think that is what you are after.

However on a couple of restaurant sites I found descriptions on banana toffee as being banana caramelized in honey and sesame seeds, so have you thought about just using honey?

Not sure about the TV Dinners one, but I do know that there are recipes for turkey, duck and chicken, if you do a google search for Turducken you will find them.

Also galantine and ballotine are good things to search under. We have had this discussion a few times on here before and ages ago I even found one recipe that ended up being stuffed in a camel. (I could find it again for you if you really wanted to impress your friends!)

I do wish you good luck and hope you let us know how you get on.

Hi Mervyn, I have found a couple of sites with recipes that might be worth you looking at to see if they are familiar.

[link]
[link]

There are lots of pumpkin recipes on this site Snowy,
Mashed, spiced, roasted, pickled, tempura, sambol, pies, tarts, dip, ravioli, fritters, parcels, curry, cake, with chicken and with salmon, as well as a couple of different soup ones that you may not have seen. Good luck!

So how about the Mediterranean Lunch Loaf or All In One Breakfast Bread recipes, using chocolate as the filling?

Talking of my speciality being silly answers, I'm not really sure if this is going to sound silly or not, but here goes anyway.

If you have nice fresh lemons and don't want to just keep them in the fridge for when you need one, why not grate the zest and squeeze the juice then freeze in an ice cube tray?

I am sure the lemon juice would be fine, and if you put the juice of one lemon per cube you would know exactly how much to take out for your recipe.

The zest I am not as sure about, would it freeze well? and you would probably just need to wrap it in cling film or foil, if you wanted it kept seperate from the juice.

But as I type, I am listening to AWT on Saturday Kitchen and he has just mentioned buying dried orange zest, so how about drying the zest?

TerryDox, you wouldn't need the freezer, just leave outside somewhere.

I DO specialise in silly answers, but only when the questions demand it, hence the practice.

Lemon meringue pie is good too, cold in warm weather and warm in cold, if you see what I mean. ( northeners may get confused by that)

I should think that good fresh lemon an honey is a good thing too at the moment.

If revenue from booksales wasn't or couldn't be taken into account when budgeting for a TV program, think how much more each program would cost the BBC, and the licence fee increase to compensate.

Also, you can look at and use a book as often as you like, at your leisure, in your own time, without people complaining about repeats.

But the idea that "we" the licence payers own the BBC is a whimsical fallacy. We, if we buy a licence, own the right to watch the BBC, so we sponsor it, not own it. Just as buyng a Road Fund Licence for your car give you a right to use the roads, not own them.

Another way of looking at it is that if the recipes were on the Internet, he would be paid in some way for that, so, in that view would it not make it that we were paying 3 times as most of us have to pay something for our Internet access.

As to the publishers, some are by the BBC some are not. Copyright is a very very complicated subject, but when it comes down to it, buying a book is an option that many many people are glad to have, when James Martin DIDN'T produce a book for one of his series', that was complained about as well.

There is a Chocolate Bread recipe by Paul Hollywood on this site, (and it even has how much flour to use) I could imagine having it sliced with choccy hazelnut spread.

This is the weather for a Sussex Pond Pudding, or one of those yummy lemon puddings where you get the sponge on top and the saucey stuff underneath.

TerryDox, there is a first (and last) time for everything, and as for the silly question, don't worry, I'm used to it.

What? TerryDox? not the Mary Berry Lemon Curd Tart, I have heard it is very good, if you can find the recipe.

Greens Restaurant, 43 Lapwing Lane, West Didsbury, Manchester M20 8NT, Tel: 0161 434 4259

Of course you can, with the right conditions, but never heard of tongue or cheek being hung.

Yeah yeah, cheers guys, just call me Hoppity!!

Essex Girl, I think I would say no, if you look at the date that those ingredients were listed it was before the copyright matter became an issue. Ian Fenn did post lots of guidlines to what was and was not ok.

But he did explain that it wasn't JUST the letter of the law copyright thing, it was the goodwill of the chefs/agents/publishers all that sort of thing.

However Ian is no longer with us, so maybe an email to UKTV Food asking about this would get you a better answer.

OH PLEASE, Brie don't do this, cos if I see one more request of Nigella's Clementine cake..........

oh, and thank you both so much for your lovely comments.

Well this is much more Kiwichef's field of expertise than mine, but sites of interest I found are.

[link]

[link]

There was also a site that had information about medical research that is being carried out, but I haven't found it again yet. But give me time.

Depends which programs are on Brie, trust me, I know.

Brill

Sorry you have had a rotten day, but glad I have brightened it up.

One problem with the Millionaire thing tho, they record it the day before so I wouldn't have time to look it up on the Internet.

Don't know about the Gordon one, but there is a Paul Rankin recipe from RSC on the beeb site that may be worth looking at.

There is an idea of it posted, maybe try searching for pork and bacon roll would help? search in chat that is.

I know why it looks very white, it is because it is the only fish to not have red blood cells, this also acts like an antifreeze so it can live in very cold water and still not get very sluggish.

See I did a search looking for a recipe but only found information.

Brie, Good Food Live were askeing for people to go on the show for a chef to take them through a recipe, why not go for that?

Peppered Roast Beef by Sanjay De from Coconut Coast sounds good too, maybe a little late for today tho, and of course it depends what cut of beef you have.

I don't think you can say there is a best wine to add, it is a matter of taste, I have heard chefs say to use the same wine in the dish as you serve with it though. So I would go for your favourite.

Hi, I replied to this when you asked a couple of weeks ago, although I think you will find your post was edited slightly.
If you click on your name and then on your other post you will see the answers.

It won't stain your teeth at any other time though?

www.sugarshack.co.uk also do them.

I would just cut them in half or quarters depending on size, open freeze then put in freezer bags. You can then take a few out at a time to use in casseroles etc.

Have you tried www.sugarshack.co.uk?

If you search for Pulled Pork above Michelle, to start with it wil just bring up Steamboat, but if you then select chat and search again the second entry on the list (containing 18 posts) is the recipe by Chef Ashbell McElveen, which has BBQ, grill and oven instructions, and the sauce is in vaious posts after that. Good Luck.

LOL, this is one of my favourite sites, a rival to my other fav Rampant Scotland, lost count of the times I have posted the url for it on here.

Thank you Sue

Listening to the dishwasher.

Sorry, no for me it is making soup, any sort of soup, normally with just whatever I find in the cupboards/fridge/freezer.

Of course Ross may answer this himself if he sees it here, or you could always pop onto his website www.rossburden.com where there is a contact Ross button so you can ask him any questions. Might be worth a try.

Can I just ask, is that starting with raw meat or part cooking the filling beforehand?

I think maybe you mean Kitchen Invaders rather than Kitchen Takeover? If so the recipes were on the BBC site at one time but not sure if they still are.

There is a nice one on Helen's British Cooking Site.
[link]

Which I have to say is becoming a rival to Rampant Scotland in my favourite food sites list.

This is the recipe section, if there is a problem the best way is to email UKTV Food with the information or post in the website feedback section.

Not something I have ever tried, there are some recipes on the Internet though.

Frexy? where are you? is this one of your specials?

That's great Livewire!! The videos still don't work for me, but it is impossible for anyone to but in one here, this is what it is all about. (but, lol, I hope you didn't mind me saying on another thread about the Tony Tobin fig recipe you found on the BBC site)

I can see what you mean aryann, it just says to make the marinade and leave for the flavours to develop, but surely it wouldn't be called a marinade if you didn't add the lamb to it?

I would say that you marinade the lamb in the mix and then tip the rest over the lamb later in the oven cooking stage.

I may be a good idea to email the website or post this under website feedback for more info.

Isn't it the abalone sauce in a bottle that is used for stirfry's etc Blondie and the one in the jar a different kind of sauce?

Sorry Paula, have never tried it and my local Tesco does not stock it, well not as far as I can see on the website, so I can't even get an idea of what it is like. Think we need more information on it to be able to help.

As far as I know, Reza has not written a book as such Burty. But there is a book by Nigel Farrell to go with the second series of A Place In France, which does contain some of Reza's recipes.

Georgie posted about it before it is called:
A Place In France: An Indian Summer - Nigel Farrell

Not sure what you mean by Thai sauce terry.

There are numerous Thai style sauces depending on what you want it for, dipping sauce, curry sauce, for fish, chicken or meat?

I think more of an idea what you are thinking of would give people on here more of an idea what to suggest.

If you want a recipe for Blackberry and apple strudel, have a look on the BBC site and there is one by AWT from the Saturday Brunch series.
[link]

Or what I would think of, ok I know you say not individual puds, but I would make something similar to samosas. The filo pastry with a dob of filling then folded into a triangle, brushed with butter and popped in the open. That way you could do an assortment of fillings, blackberry and apple, pineapple and peach, apricot and almond, mincemeat, oh lots and lots of ideas for that.

Or, how about going for the old but well and trusted favourite and make a bread and butter pudding, good recipes on this site for that one.

Sorry Essex Girl, dunno where that came from, it should say about 7oz which of course is 200g. Golly, I am so glad you didn't use that amount of butter and made a wasted dish. I will report that post and see if it can be edited or deleted just in case someone else gets caught out.

Glad you are enjoying the other ideas tho, I love broccoli and so does my daughter.

Try www.sugarshack.co.uk

Ah but let's not forget that Nigella's recipes aren't available on this site, they are in other places, namely her own website, which I assume is designed to make her money, and other websites who have bought the right to publish them. So Nigella is making money out of it in one way or another.

Ok, I admit there are a couple of websites who have Nigella's recipes where it seems fairly obvious don't have permission, but they, being the site and the individuals who post the recipes, could be sued for breaching copyright laws in that way.

Arnavaz had one of the best ideas because it does not break any laws to copy anything for your own personal use.

If you read the thread kaz84, you will see that Gary's recipes cannot be put on the site, by the website themselves or by anyone else. Copyright rules ok.

Nancy Lam's Enak Enak
56 Lavender Hill, Battersea, London, SW11 5RQ
Telephone: 020 7924 3148

Reza Mohammed
Star of India
154 Old Brompton, SW5 0BE
Tel 020 7373 2901

But if you click on chefs to the top left of this screen you can find a long list of the chefs who appear on UKTV Food and what their restaurants, if they have one, are called.

There is some info on the Internet, even buying online, but it would seem that in Scotland the native oyster is now becoming a protected species.

Emmental, Morbier, Gruyère, Jarlsberg, Reblochon or Raclette

Well this may sound silly, and I am sorry to answer with another question, but do electric pasta machines need to be clamped? If not that that could be your answer.

I have a recipe that simply says that soy sauce can be used as a substitute for oyster.

If you type cooking rings in the search bar above and click on the little dot next to the box, then when the next page loads select chat, you will find lots of references to this, people call them different things but they do seem to be widely available and many people have said where they have bought them from.

Just type panna cotta in the search bar above, there are a few recipes on this site, and they all look fairly easy.

Or it could even be Gary Rhodes New British Classics (alfresco) (why do they have to show more than one series for the same chef at the same time just to confuse me?)

Ta Livewire

Well, cheeky Rodders old chap, I just clicked on What's on TV the left of this page and it says...... Gary Rhodes The Cookery Year.... so, I wonder if it could be called that?

I would use any apple that I had to be honest, I think that bramleys go soft very quickly so a crisper apple may take a little longer to break down, but that is all IMHO.

Of course, there is always help available here, that is what makes it such a lovely website!!

Now, if you just pop along to your local bookshop or even library you will be able to find the recipe in the book that accompanies the series.

That is the only place you will find the recipes for Gary Rhodes because he does not allow them to be published much anywhere else.

Good luck and hope you enjoy.

Have a look here Big Monkey Man, ( lol love the name )

[link]

Not sure about this, never come across it myself, but I found a few references, let me know if you want more.

It has a tan skin and a flesh that ranges in color from pale greenish yellow to ivory.

Whole raw roots are generally referred to as fresh ginger. A piece of the rhizome, called a ‘hand’. It has a pale yellow interior and a skin varying in colour from brown to off-white. Jamaican ginger, which is pale buff, is regarded as the best variety. African and Indian ginger is darker skinned and generally inferior, with the exception of Kenya ginger.
Whole fresh roots provide the freshest taste. The roots are collected and shipped when they are still immature, the outer skin is a light green colour. These can sometimes be found in Oriental markets.
Dried roots are sold either ‘black’ with the root skin left on, or ‘white’ with the skin peeled off. The dried root is available whole or sliced.
Avoid wrinkled, discolored, or moldy ginger.

No, things are a lot Karma at the moment.

Are you sure you don't mean the Queen Inn?

Oh yes he can!!!!

Livewire!!! I cannot believe it!!! thank you thank you thank you.

No I had not noticed it, and yes you can!!

Oh boy there is a fantasic search facility behind that little dot. Why didn't UKTV Food tell us it was there?

So if you click on the dot then search for "cajun" you can search in chat for all that has been discussed before. Also if you search in recipes Paul Bloxham has a recipe for Blackened Cajun Catfish which lists all the ingredients with amounts for the cajun seasoning.

WOW Livewire, thank you again.

I know this has been asked and answered a while ago on here, but without the "search in chat" facility I don't think I can find it for you.

So have a look here instead and see if it helps

[link]

This was discussed not long ago regarding using cling film instead of baking parchment or greaseproofed paper when blind baking.

I did suggest at the time that it would be nice to have a feature on this. Maybe we should lobby GFL for this?

To make an onion sauce, I would soften the onions in the butter, then add the flour to make the roux, cook for a few minutes, stiring, to "cook out" the flour, and then add the liquid.

But this is only the way I do it, not necc the "right" way

Mervyn, there is a thread under GFL/Bites about eggs for this week, called how do you eat yours? I think this is a good one for there.

I find that it is the initial cooking of the flour and butter, or whatever you use for your roux that makes the difference. The flour and fat should be cooked well, but not until browned unless you want a brown sauce, before the liquid is added gradually.

Whether the liquid should be cold or warm or hot is another story. I use cold, but only a very little to start with.

I would use a Normandy Chicken recipe.

I would go for this one....

[link]

How about a green tomato casserole? or just open freeze them, whole or cut in half, put in a freezer bag and use a few at a time in casseroles or sauces.

I should think it is best to sprout your own.

I wear a vanilla scented perfume, Venice by Yves Rocher, it is my favourite

The only lamb henry recipe I found on google, only looked quickly tho, was with shoulder .

Ideas I have used,

Broccoli quiche, I love that but put cheese in as well
Broccoli with almonds ( or any other nut I suppose ) with a cream sauce
Sicilian broccoli, now this is supposed to have anchovies in it but I am not keen, so broccoli, mozzarella, onion, and olives layered in a dish, tip over some red wine cover and cook in the oven for a couple of hours on a low heat

or broccoli with a paprika sauce, the sauce I use is butter, about 750g of butter, 2 egg yolks, a big pinch of cayenne and 2tsp paprika, a little lemon juice and a touch of water if necc, oh and salt not not pepper unless you want.

But if you can pop down the road from Bristol to Bath VAgirl, I think you will find lots of them there.

Well, when we were talking once about why sausages were call Bangers, one theory mentioned that it was because of the saltpetre in them that made them explode.

Well I have eventually remembered to ask my daughter about this as she is in Bristol a lot, she says (and with the amount of times I have driven round it, I should agree) that Bristol does not have a High Street as such, and she can't think of any tratitional places right in the centre, but she does suggest The Boston Tea Party, which is in Park Street.

I have asked her to keep thinking.

Well there is some on ebay at the moment, well I think there is, it says....

250g OF SALTPETER.
This is the main ingredient used in making vesta powder, used in spell's and sacred rituals for excorism and other purification rights.

Well I haven't actually tried this myself but having looked around it would seem that you can, you just turn the heat up and cook them at the end as you would normally.

I think someone else was looking for one and someone else answered that it was called chilli tomato tart, but you can find out about it by looking for a thread called Beef tomato tart on 28/29th sept here under the recipe thread.
Hope it's the same one.

I'm not sure that vanilla would stand up to the black treacle very well, and a plain one would also be treacle flavoured I think, but I know that ginger cake with treacle comes out lovely. You have to keep it for a few days to get it really moist and yummy though.

Have you tried an Internet search? there are lots and lots so I wouldn't know which may match the one you had before

Hi tigger, long time no see, great to hear from you again.

I have never made pickled cabbage, but I do know there is sauerkraut which is salted, and then the ones done with vinegar, with various spices to give more flavour, oh and of course red or white cabbage.

I did a google (lol as I always do!) and found lots of different ways, but I can't tell you if there is any particular method that is better than another.

Hmmm and I thought we would be using foils.....

But of course if it was Gold(miners) Plated that would be a different matter, come out of the Arcade Frexy

That may well be Frex, but just do a google search on

"energy saving shiny side".......

Well there is a Blue Cheesecake recipe on the site below, it has walnuts and grapes on top which sounds good too.

[link]

Me knowledgable? nah, the only thing I have a good knowledge of is how to find the knowledge out from the Internet!

But agree there are some good and genuine people on here, loads of them, one of them also being Feathers (or Penguin if you prefer) but you can tell that by the post above.

Oh and of course energy saving tips by the power companies, refering to putting aluminium foil behind radiators. Shiny side facing the rad.

So why do recipes often say "shiny side up" or "shiny side out" Frexy? For wrapping I would say that maybe one side is more non-stick than the other, although a brush with oil or butter will help with that, but for covering a cake whilst cooking to stop it over browning?

Yup, that is what I have always thought as well. So I line with shiny side out, and wrap to cook with shiny side in.

The two speciality cake shops in my area sell them, you know the ones who make wedding and christening cakes etc.

Ah but, cep, James Martin changes his favourite word to go with his latest series, a while ago everything was delicious, then later it was sweet. Haven't seen his recent new series so not sure what it is now

Do you mean a repice for actually making the poppadums, or just ways of using them?

Poppadums are made from Gram Flour, Rice Flour, Oil, Salt and a raising agent, possible baking powder or bicarb. Then rolled out very very thinly and left to dry. I don't have any quantities tho.

Just click on Home at the top left of the page, then click on Good Food Bites at the top right of the page that loads. All the recipes from today's show will be there.

If you don't get back to look till tomorrow do the same as above but select 28th from the dropdown menu.

So what is wrong with chicken cooked with a beercan all of a sudden?

There is a lot more to mustard than meets the tongue, lol, I also didn't know that it is mixing the cracked or ground mustard seeds with a cold liquid that makes it hot, but it will then rapidly loose that heat if not mixed with an acid ie vinegar or lemon juice.

So interesting, well I think so, so thank you to does the cooking, and Aliz, sorry, it looks as if I am saying about the curry to you, I also meant to say that white mustard seeds for anything that only needs warmth not real heat. How about trying them just cracked in a honey mustard sauce or dressing for example?

But even that one, they still uses turmeric for colour Blondie.

Have a look here goldie
[link]

Sorry fossils, can't find the lemon tart one, but great to see you here again, it has been a long time since I have seen you. Hope you are well.

Or, how about using the recipe for Tomato, Goat's Cheese and Herb Tart by Tamasin Day Lewis as a guide but use caramelised red onions instead of the tomatoes?

Well on that same website that I have given the URL for above, it says that white ones wiill just give a gentle heat in the mouth, whereas the brown and black go up your nose and into your forhead, if that is of any help.

I must admit that quite often when someone asks a question and I do a search to find an answer, I get quite intrerested and involved with what I find. So I learn from other people asking questions. I am no expert on anything, well unless you count searching the net and finding things out.

Good luck with the Coriander Chicken Curry, I would say for a mild one just use the white, for more heat use some brown or black as well.

So, I thought to myself, if mustard only comes in white, brown or black, why is english mustard bright yellow like the flowers?

I had a look on the webisite I have given and find that english mustard is made from all three colours of mustard seeds to give the hot flavour, and then turmeric added to give the colour.

Good eh?

[link]

Maybe at arometherapy shops as well?

Erm no, ignore that, yes it is on the bbc site but I gave the wrong address

www.bbc.co.uk/food/recipes/ database/chilliapplejelly_7293.shtml

The recipe is on the bbc food site titch. www.bbcfood.co.uk
under Food and Drink

Not sure about this, I only every use common and ordinary mustard seeds, but if you want lots of info to get you thoughly confused, ( sorry genned up ) have a look here.

[link]

Sylvana? would not that have just made it perfect for you SJ?

Yes, renap, I agree with relishmama that it would be a shame if you were to stop posting so soon. Please post on another thread, do you watch many of the programs on UKTVFood? Are you a keen chef/cook and love food? Hope to see you posting on lots of the other threads.

Thank you for your support and sorry it got you an ear bashing, this matter is now better left.

Yup, vanilla custardy ice cream, lovely

It is strange that people say not to freeze cream, yet so many icream etc recipes contain cream. I is confusing, as was the question of wether you can freeze condensed milk, it is used in many many ice cream and cheese cake recipes etc that surely it must freeze ok.

Oh sorry, forgot about the apple pie bit.

I have said this before, but I cheat, I stew the apples without stiring too much so you get some puree and some lumps as such, then cook puff pastry (bought lol) seperately in rounds or squares and pop it on top when on the plate.

Well done Feathers, good for you, started a new job myself a couple of months ago, not much advice I have give from mine tho. (again people who know what I have said to some of my customers please stop laughing now)

Hope you are really happy in your new role.

your inbox is full again Brie!!!

Scotch eggs and Scotch Pies are just a little different DeLeeder, pop onto the link that Livewire has given have a look at the recipe section, and check out the Scotch Pies.

I say it once again, lol, one of my favourite sites.

Did something happen today then Brie?

Thanks renap

You are new here I think, welcome aboard, hope you enjoy posting in the future.

LOL, are you a Gino fan Brie, did anything good happen today? Just wondering?

;D

nite sweet

My point exactly Forbye, but I have been trying for this for 2 years now, but it has just got worse and worse. I also seem to have, whilst trying to get people to see that these upsetting and hurtful comments to and about the celebrities are just not acceptable on this site, set myself up as a target as well. But I am better able to defend myself than are the chefs and presenters, who, if they retaliated would be slated for that as well.

They can't win can they?

And video it so you can watch again and again and again and again and.......

No you are right DeLeeder, she is sounding almost like Brie!!

umm aren't I always? LOL, just kidding, honest, I just can't help myself sometimes.

Brian Cant still has his own kids program today, on Channel 5 I think, but can't remember what it is called, has animals in it though.

But I remember as the one who wrote Camblewick Green and Trumpton, even though I was too old for them and it was my ickle sister who watched them. I just supervised.

Yes just behave yourself kiddo!!

Well I have had some corn cobs that have been very tough, but blamed it on them being too old before being picked. But then again I haven't boiled one for years, I either wrap in greasedproof paper with some butter and microwave, or cut into cobbettes and grill.

I did a google search for diabetic recipes chocolate cake and found there are lots of different ones, but I'm not sure about the type 2 either.

Oh yes!! Sonia, what a lovely idea!

Yes we were given bread and dripping, or toast if the bread was a bit stale....... cheap but tasty, but I wouldn't have it now.

That is a positive comment is it? Then we differ very much, you made a derogatory comment about Tamasin Day Lewis, and her guest, you followed it up with another, you then had a go at me, then another go at me, both of which I found insulting but did not reply to you because I felt it should rest, but then you brought it up again yesterday, after saying you wished that relishmama would let it go?....... and then you get at me again, and call me childish?

As I said before, if you find that comments made to you upset you, think about the people YOU are making comments about. That is my whole point, I do not need to defend whoever, or myself, they do not need defence, as they have done nothing wrong. You found time to be so negative again here and if I need to lighten up, geeze what does that say about most other people. LOL, LOL, LOL. I don't think I will be following your positive attitude and life being too short philosophy, I really don't need it. But thank you for your advice.

And as Blondie has rushed off without explaining how to find where she and Martino posted the recipe....... if you type Ainsley's sesame prawn toast in the search bar and select chat, you will find this thread and the other one, they have identical titles apart from the capital A for Ainsley.

LOL, Lil'Abby, your space is filled up now!! You can't receive my message, maybe you can do a clearout tomorrow.

Night kids, talk again soon.

Getting messages from the other site

Working hard during the day, having a drinkie at the moment, what else would you like to know?

Here!

Don't know about Ainsley's, probably have to get the book, but these look and sound good.

[link]

Well I hope you let me know when you are about to disappear, I will have to prepare for the loss of my daily Brie fix.

Not not too personal Lil'Abby, but keep an eye on it for the future

(was that nice enough?) Brie is mad and I am not, Brie is mad and I am not.......

Lil'Abby, is sometimes crazy, but not like Brie, and most of the rest of us are just nice and kind and helpful and I creep a lot.

Hi all, Bustie Rustie here, I sooo wanted to reply to that little "insult" because that is what MammaChef called me on the wonderful Pinnie thread, so I hold the name of Bustie quite dear to my cross your heart BRA, (Sorry I can't remember what BRA stood for now).

Hi Grant, yes back to topic again, welcome to the boards, and we are always nice to nice people. Glad to hear you liked the pesto, feedback like that is always good

Oh thanks Porridge, we won't be able to do a thing with her for ages now!!!

I take it you mean me baboush, but no matter how you read it, I did not insult you. Well if you feel I did, then think again about what you and others post about other people, especially the celebrities. You can't have it both ways.

Also, we know very well that they DO care what is said on here, as quite a few of them have posted to thank us for our support after some upsetting remark has been posted.

But I am not religious either, and if you think me a spoilsport...... I think maybe you should read a few more of my posts before making THAT remark. As for the mods, they are paid to keep the rules, unfortunatly the rules are not as clear as they were. But the bottom line is, it is NOT acceptable to keep on an on bashing the chefs and presenters on their own website, lets face it, if it weren't for them, we would not have this forum in the first place, so a little respect for their feelings is in order. As you feel is for yours.

My local Tesco has a lot of Christmas stuff out including mincemeat, but they also sell the less luxurious ones all year round.

Yes, I have had some wonderful bargains from this company, not used the website though.

If I remember rightly, snoozy was INVITED to eat at Rick Stein's restaurant, so I doubt she had to pay.

I saw AWT on Food and Drink make something fairly similar. But he used a round crusty loaf, cut the top off and scooped out the insides. Then filled that with layers of roasted veg, lots of olive oil and lemon juice then weighted it down overnight so all the juices squeezed out and soaked into the bread.

Some nice goat's cheese or feta added in would be nice too.

Have a look on Amazon

[link]

Nigel Slater has written several books, including Real Food, Real Fast Food and others.

Not sure about this, I know that it can be used in ice cream recipes and lollies etc, so of course frozen, But don't know, and haven't found any info on if it can be frozen on it's own.

However there are a lot of superb ice cream recipes that use it, so that could be the answer.

Hi, gin and tonic, here is a website about swiss chard, but there are lots and lots of recipes on the Internet, I did a google.

[link]

Hi ruffbum, type marrow in the search bar and select chat, there are lots of ideas and recipes there.

No, DeLeeder I doubt this is aimed at you. There have been many many not nice comments, and you my sweet are not top of the list.

Well said Gingerbread. You must know from some of my previous comments I agree with everything you say. Good on you, and I hope you stay for a long long time.

There are also a lot of suggestions and ideas on this website, just type pickled lemons, or preserved lemons into the search bar above and select the whole site.

We had quite a long, "hunt the Liquid Smoke" thread quite a while ago, and the conclusion was....... that SOME branches of the larger supermarkets do sell it, but not all. I really does seem to vary by region.

It is by Ching He-Huang, and Juliet has posted under Good Food Live / Bites that the recipe can how be found under Good Food Bites for the 15th September. But unfortunately even though I am sure it was there last night, I can't find it this morning.

I don't always use courgettes or marrow in ratatouille, if your recipe says use them, just leave them out, I would use whatever I had available, well ratatouille is basically a vegetable stew. Maybe green beans, or of course field mushrooms, do you already use aubergine? or, cauliflower and broccoli? Anything really. But lots and lots of different colour peppers sounds good to me.

Following on from MammaChef, for the vegetarian one pot I would suggest Celia Brooks Brown's Oven Roasted Hotpot. I would maybe suggest Lamb Shanks, Beef Casserole, or Ham Hocks for the meat one. Extra veg if wanted. Then crusty bread and maybe a big bowl of salad to pick at.

gastrovolpe, Hendersons Relish is mentioned in one other thread about Regional food, and also Nick from Dorset Cottage Foods started a thread asking where he could get it from.

Yes agree cheff, but millym, I have never had one come off in anything but one piece. Very strange.

LOL, was re reading the Chicken and beercan thread yesterday, and as you know the beercan keeps the chicken upright........ lots of xxxx there as well now!!!!

I would go for the roast as well

Or ground rice for the ground almonds instead of extra flour?

I don't know choccy, what does Paul say in the recipes? I suppose in tablet form it can be ground in the mortal and pestle, but the quantities could be dodgy.

Why not send an email to GFL to ask him for advice, he does, as you know, read some of our posts and reply, but not all the time. But I am sure he would answer if you asked.

I have found a mention of two sauces, "two piquant sauces of red chilli peppers and parsley respectively."

Not sure if this is what you are after and no recipe I'm afraid.

Ah, so it is more the whisking than the mustard then Mamma? and doing it a little at a time.

I think it is Nigella's Chocolate Fudge Cake, have a look here, or in the forum at Nigella.com

[link]

If your mayonnaise separates or curdles, mix 1 teaspoon mustard and 1 tablespoon curdled mayonnaise in a bowl. Beat it with a wire whisk until it is creamy. Add the rest of the mayonnaise slowly and blend well.

Found this, but never tried it, I normally use my mayo almost straight away. Sorry.

mastika can be obtained from
[link]

Matzo meal should be available at large Tesco and Sainsubury supermarkets, but meclebe I cannot find at all.

Word of warning my dears......

I have posted links to this and the Pinwald the Pinhead thread on Karma, just so they know how crazy the people who post here are.

Evildustbunnies chief of Karma, (sorry Shrek but I see her as boss) has already posted that by reading this thread she can see why people from here are fitting in over there so well.

Me? Mad? nah, never!

Or a nice chicken casserole, with chicken portions, spicy sausage, olives, parma ham and cannellini beans. Served with new or jacket potatoes, salad and crusty bread. The main casserole can be made a day or two in advance and kept in the fridge.

Or even a fancy shepherds pie, with chunks of steak, button mushrooms and onions, chestnuts (tinned if necc) red wine and stock to cook in, and topped with sweet potato mash.

How about a cheese, ham and potato bake? Just layers of sliced potatoes, ham, onion and cheese. With a little milk to moisten, or eggs and milk mixed. Can be prepared in advance then covered with foil and popped in the oven, take the foil off and top with grated cheese and breadcrumbs and returned to the oven til crisp.

Then serve with roasted on the vine tomatoes, with garlic and basil, cooked along side the bake. Mixed salad, and bread or breadsticks.

Well, Bubble and Squeak is another of those things that starts off a bit basic and can then be anything you like.

The basis is leftover mashed potato and cabbage, so normally done on a Monday with the leftovers from Sunday lunch. YUK! hate roast dinners especially at lunch time too.

But, you start off with just potato and cabbage, but you can then add whatever you like, beans, peas, onion, corn, carrot, just bung it all in, whatever you have leftover, and fry it. I think originally it was done in dripping, again from the Sunday lunch, but these days, well who knows.

Don't get many haggis this far south, too far for them to fly, and please don't get upset wee scottish lass, but I hate whisky. Maybe I will stick to bubble and squeak. squeak, squeak.

Ahh, but was the olive stuffed as well, and if so..... with what?

No Forbye, we haven't.


Is is painful?

I found this one.

[link]

LOL, I just did a search of the site because I knew this had been asked and answered before, and it brought up when you asked back in june. Were the suggestions then no good? If not, I know there are quite a few recipes on the Internet if you do a google.

With you here MammaChef, Sherry, being a fortfied wine would probably overpower.

My rule of thumb would be the lighter and younger the wine the dryer it will be, full bodied aged wines will be sweeter.

Well there maybe some people who have their own low fat recipes, or low fat adaptations of published recipes, but have you tried doing a google on low fat recipes, you will be suprised just how many there are.

I wasn't sure so did a google and found this site.

[link]

which says the same as Blondie

I used to have a wonderful one with mashed banana and rasins in, it was from Family Circle, but unfortunately I lost that one. But I have tried both of these, but have had different results on different occasions, so tried and tested, but not always succesful.

[link]

[link]

Sorry can I rephrase that..... a recipe for stuffed camel, does that sound better? oh, you know what I mean anyway!!

and another called A Modest Meal For A Few Friends, which says ~ Boned swan, stuffed with a boned goose, stuffed with a boned capon, stuffed with a boned muscovy, stuffed with a boned mallard, stuffed with a boned pheasant, stuffed with a boned partridge, stuffed with a boned woodcock, stuffed with a boned dove, stuffed with a boned snipe, stuffed with a boned sparrow, stuffed with a dozen larks' tongues. (Chopped truffle will do instead of larks' tongues if you are a fairly law-abiding conservationist. The swan is not negotiable.)

It must be American, not allowed the swan in this country unless you are the Queen.

Well if you can't find that recipe or similar, I know of one that ends up stuffing a whole camel.

If you don't want to add anymore oil, vinegar or lemon juice, depending on what you have used, a little hot water can be used to thin.

I think they are included in the exotic fresh mushrooms from Tesco, but Waitrose do them as well.

Well, here they do.

LOL, I just knew someone would ask! the only difference is that Irish uses scallions or spring onions (with the green bit) and English uses ordinary onion.

Oh oh, and what about the difference between English Champ and Irish Champ!

It will keep in the fridge for a couple of months or so, and I have seen it said that the more times you use it the better it gets.

But if in doubt, you can also freeze it.

Just another thought, bean salad. Either using dried or tinned beans, red kidney, chick peas, cannellini, flageolet, black bean, butter beans, mung, pinto. With a tomato sauce, spicy if she likes.

How about using vegan recipes jo.jan?
This one looks quite good, has some cake recipes, and you can always adapt flavours etc.

[link]

Vegan recipes cut out egg completely so maybe worth doing a google and read what is on some of the sites?

Oh and we haven't mentioned peanut butter if she likes it, and I always gave my daughter a little pot of dried fruit and nuts to nibble on when she was little, she then moved on to the "snack packs", but apricots, prunes, jumbo rasins, pineapple, mango, papaya, all very very healthy as well as veggie. Oh and a little bag of veg, carrot sticks, mange tout, peppers, cucumber, raddish, etc etc.

goldie ~

goldie, I have said many many not nice things here, and if you think I can be not nice now......... well you should have seen me a year or more ago!! I am very very good and nice now, well compared with then. lol

What you said wasn't really not nice, just maybe not thinking before you hit send, I just hate the idea that so many of the celeb chefs read this site and can see what we are saying. I have very great admiration and respect for you for your reply. So please don't hold it against me, I never will you

Dorz, if ruffbum wants to be ruffbum or even has a ruffbum that is up to her (sorry if you a male ruffbum, I just see you as female) I don't think it paints an awful picture, on a food site or anywhere else really.

Now, Dorz, what about these corriander flavoured stink bugs you were going to barbecue or was it cook on the raclette or whatever ages ago.

Veggie lunches? My daughter and I have experiments with lots of things, including scotch eggs, make with veggie sausage mix, mushroom pate, homemade or bought, humous I think has been mentioned, I always make my own cos I don't like the sesame paste in it, but have tried aubergine and mayo spread/dip for the first time this week, love it! Red pepper pate is good, and I make little veggie pasties, with whatever veg I have, and maybe chick peas or red kidney beans, ok I am going on too much now, but the list is (almost) endless.

Yes I saw the small packs as well, but wondered just how many mushrooms would be in them, but the large pack is a pretty scary price. LOL

Oh, that's great rialto, so pleased I helped, and thank you so much for letting me know the outcome.

I have found a site that sells dried ones online

[link]

Not sure I like the price tho........

I have found one for Tuscan Vegetable Stew, it does have peppers in it, probably not what you are looking for, but could be worth a look to see if you can adapt it.

[link]

Why thank you Shimmy, or the "O" wise one as opposed to old!!

In another recipe I read, it was suggested that Savoy Cabbage could be used instead.

I just tested out Terry's instructions, ( just in case you understand Tel) and it worked perfectly.


Another way is to click on recipes to the left of the screen, then scroll down and click on Method, then Baking, after that click on chef, and chose the chef you want, ie, Janet Brinkworth or Sue Lawrence. Unfortunately only two of the recipes come up for me by this method, but we can keep working on the other one.

Yes ShimmyStar, it is black kale, so if you can't get hold of it, I think people had problems when the recipe first came out, maybe ordinary kale would do instead.

Tesco do a Goose fat in their finest range, just a little pot, or I think you can buy it online, there is a site called www.relishthecontinental.com
they might have some, or even the duck confit, or, well there is a lot of stuff on there.

Also, can I offer a little tip? To make sure you get your flavour the way you want it, add some of your chosen seasonings, then cook a little bit of the mixture and taste, then add some more if necessary and repeat.

Have a look at these links frenchtart, one is quite ordinary, one is a cumberland one and the last one is pork and veal.

[link]

[link]

[link]

Schottland, if you type Gypsy Tart in the search bar, you will be able to see all the previous posts on this subject.

I think I have seen them in Tesco but they are not currently on their .com list.

Delia recommends www.clearspring.co.uk

As for recipes, there is one on Delia's site, deliaonline.com, and I also did a google search and found lots and lots, I just typed aduki beans in the search.

Good luck.

Yes I did, 4 layers, and I made almost like a parcel with it. But it shrivelled, went hard and split.
So even though it seems to work for you, I think I will stick to greased proof paper.

Maybe you could demonstrate it properly one day on GFL?

Hey that's great William, glad to be of help, and thank you for taking time to let me know.

LOL (laughing out loud) please don't cry goldie, IMHO means in my humble opinion.

Welcome aboard.

You may find some of the info on this site of interest Jax

[link]

Our first Domestic Science lesson was on how to wash a tea towell, testing for colour fastness first.

Oh, and we were taught never to use soap to wash hands whilst cooking as it would taint the flavour, just rinse under cold water.

Or the River Cafe, not keen on that one myself.

LOL Jackie my dear, I said make puff pastry sqares or rounds......... I didn't say make the puff pastry!!!!

Hi tonny, I'm afraid you won't be able to find any of Gary's recipes on this site because of copyright restrictions, I don't think there are many of his recipes on the Internet at all, but someone may know if this one is in one of his books which you could either buy or borrow from a library.

I would cheat, instead of making a big pie, cook the apples gently in a saucepan, adding sugar and spices to taste, don't stir too much so you still get nice pieces, then make puff pastry squares or rounds.

To serve, spoon some apple on a plate and top with a piece of crisp pastry, oh, and then maybe a dollop of cream, or some custard, or icecream of course.

Especially if you have forfits if someone drops their piece of food in the pot.........

Well, our resident jam making expert, Frexy, ( ok Tel I know you are good, but not an expert yet, sorry ) is away on holiday, others may have good recipes they have tried, unfortunately I am not a jam maker or eater, but, I am a google searcher, and when I typed damson jam in google, it came up with oodles and oodles of recipes.

Hope it goes well, but sure the damsons will keep for a while if they're not too ripe already.

Hi Paul,

Can I be really pedantic and ask if it has to be "Cling Film" as the brand name name one, and does it have to be PVC or non-PVC, or a microwavable one?

I tried it with some of my supermarket brand one, which incidently does say not to use in microwave or conventional oven, and whereas it didn't melt as such, it did shrivel up and the beans all spilled out when I removed it.

Sylvana is a little bigger than she was, but then again she did have a baby not very long ago......

She looks good and very obviously happy, being slightly bigger and a mother hasn't changed her cooking in anyway, and that is the only important thing. IMHO

I use the food processor method as well, but I also add the water in a trickle to the wizzing crumble until it forms a ball. Very quick and easy.

Adding too much water can make it hard, but also over working it can have that effect. Hardly any kneading, then after chilling let it come back up to room temperature,then when you roll it out, be really gentle, try not to push down too much.

Was it the Irish Sausage and Potato Pie by Antony Worrall Thompson?

If so it is still on the site and should come up if you type it in the search bar and select recipes.

I have found a couple of sites with recipes on for you gastrovolpe2


[link]

[link]

Will look again if neither of these is what you are looking for.

erm, I should explain Karen, that it is mostly because I used to work from home and now go out to work instead that I hardly watch UKTVFood at all now, but I suppose having said that, if I was that inspired by the programs I would watch evenings and weekends and maybe record as well.

Just wanted to even the balance of my previous post.

or have a look here, there don't seem to actually sell online but they give address, telephone, fax and email on the site.
[link]

I am sorry rialto, I thought the same as jax to start with that you had used a different spelling of cannelloni, but my friend TerryDox says he thinks you mean the metal tubes to wrap the pastry round to make cannoli, a sweet pastry tube.

Well I have found one site that seems to sell them that may be worth you looking at. [link]

But I wonder if there is anything else you could use instead?

I used to buy dried cannelloni tubes from the supermaket, but if you can't find any you could always use lasagne sheets, just part boil them until soft but not too soft, put the filling in and roll.

If you click on Ingredients on the left of the screen in the orange box, then on Home Baking, if you click on next page at that stage you will find Baking Powder. There is some help and advice there.

HAF Designs 0800 389 8821

[link]

[link]

I found these sites using Google, hope at least one will help you out.

Could they be tiffin boxes?

DT, please don't not ask about a recipe again, a lot of the time someone on here will know where you can find it, either on another website that does have permission to publish it, or a book it is in, which can always be borrowed from a library.

It is just that copyrighted recipes, especially those of celeb chefs cannot actually be posted here.

It is always worth asking tho.

[link]

[link]

[link]

[link]

These all have Lescure Butter listed.

Yes, I would say that there is a difference is taste, but whether it is worth the cost, I really wouldn't like to say. It all comes down to a matter of taste, so why not use streaky bacon, and if you like it, then that is all that matters.

Have you seen this ?

[link]

Hi Saundra, I am sure Forbye won't mind me answering this, the recipe is on this site, if you click on recipes to the left hand side of the screen and then click on "by series" and Grigson, you will find the recipe on the second page, third one down I think.

LOL, hi DeLeeder, you know me, I can get blood from a stone........

As the search engine isn't working too well at the moment, the full name of Paul's recipe is
Almond and Amaretti Filled Chocolate Tortellini with Blood Orange Sauce
or you can find it by clicking on recipes, dessert in course and Paul Young in chef.

Maybe I shouldn't be posting on this site anymore, cos I very very rarely watch uktvfood anymore, and I haven't seen any of the new series of GFL or Bites, a few months ago I had the channel on all day long. (slinks away and hides in a corner with a guilty look on face)

But I have to say that yes there are lots of repeats, but there are always new people watching, but some of the new programs, well, no comment is probably best. Some are good tho. I think.

I love the little yellow ones, used to grow them and red ones and tiger stripey ones as well, I think a lot of it is in what you feed them on as well. But I used to be organic so the compost I created was different from year to year and even month to month lol

I hadn't heard that Marguerite Patten had died, and can't see it online anywhere, that saddens me, she was an icon, and very much loved and will be very much missed. This must have been in the last couple of months?

I will say no more about the smilies Mamma, you already know how I feel.

Yes, thrifty is the word isn't it Kromusdomus, well done to your daughters, lovely to hear they have done well. As for my daughter, she works part time when at Uni, and has worked full time all summer, yes I am a very proud mum, and I am sure that people here get very fed up me going on about her, but if I can't be proud of her then what can I be proud of? She will be going back to do her third year of Law, and the idea that in less than a year I could be a mother of a beautiful girl who has a Law Degree is pretty mind blowing I can tell you.

Yes Merv, I would treat them exactly the same as the green ones.

Nope

I know all students need a break, and what they do or don't do is entirely up to the individual. However I think that if DeLeeder feels he should concentrate on his studies when he returns to Uni, and not spend time here, we should respect that and not try to entice him back unless he feels he has the time, and if he has the time I am sure nothing will keep him from posting his normal comments.

Maybe your daughter has her own Internet access Kromusdomus, mine doesn't and uses the University computers, but at her University hogging a computer for posting on messageboards etc when the computer could be being used for study, is rather frowned upon.

I really wish DeLeeder well in his next year and I am sure he will visit us during holidays.

I have downloaded a programme that checks and corrects my clock for me as it was always gaining time. [link]

Oh that's a paltry point Frexy!!

Yes I think that is the way that Sylvana Franco does it, but I think you have to dry it thoroughly before the salt, don't you grubhead?

Was it: Spaghetti Marinara by Ed Baines?

err yes, see what you mean Missy Moo, Tony did say the search facility was being worked on this weekend.

It does seem a long time ago, but oh was it fun or was it fun........

You need to make sure you have messageboards showing not recipes Missy Moo if you are looking for the chicken and beer can thread

Oh no Kromusdomus, I really don't think we should try and distract DeLeeder from his studies, as the mother of a University student, I would feel I was being irresponsible to encourage him to post when he really should be studying.

Frexy, the only likeness that I can see is that Pinnie was a pain in the whatsit when he first arrived, but improved with time!

I found it by clicking on recipes, then Greek, then main meal and it is third on the list.

Maybe it was put on after you looked first time Babs, glad you have found what you want tho.

I always used to use the method of a hot oven first and then turn it down, but then one of the chefs on TV said to do it the other way round as Vash has said and turn the heat up at the end instead, this way you cook the meat first and then just crisp up the skin afterwards, less chance of it burning that way as well.

But then, of course, I stopped cooking roast meat so I didn't try it very many times.

Carol, I had to think long and hard before posting about the Bishop's Finger and where it may end up being stuck! well a couple of minutes anyway.

Jaybee, shock more like!!

So glad this thread has reared its wonderful (chicken) head again, and pleased that there are people now enjoying it as much as we did creating it, (well it is a work of art isn't it?)

No, Kromusdomus, he didn't, so in the end we just ran out of things to say, but it was fun while it lasted, and we, well I for one, hope that Pinnie does return one day.

Ah, DeLeeder, you haven't read the thread have you? or you would see that you can get to cook the chicken AND drink the beer, well sometimes........

Look before you leap my dear lol

Aliz, no not really, but honestly, there are SOME sensible people on here, well there were, where did they go...........

LOL, I will point in the right direction, if anyone wants to know about the beer can chicken.........

Chicken cooked with a can of Beer

type that in the search bar and make sure that messageboards is showing, it is one of the best threads we have ever had on here, on a par with the Pinnie one...... and if anyone wants to read that one, it is called, Egads! I've been recalled!

But, hey, anyone new, please believe me when I say we are not all mad all of the time

Essex Girl, you, personally could be sued for posting the Gary Rhodes recipe you did, yes people will ask for recipes because they assume, wrongly, that every recipe featured in programs that UKTVFood show should by right be on the website, you cannot stop people from asking, but if you look in his book that you obviously have, you will be able to read the copyright, and if the recipe was allowed on the website, the website itself would put it on the website.

Frexy a jobsworth Feathers? lol, you don't know our Frexy! The rule about not being able to post recipes such as the one that Essex Girl did, is there to protect us, more than the website, if the website allowed the recipe to stand and Essex Girl was sued, I bet people would start shouting, why didn't they remove it..........

Well the Asian Food Glossary website tells us that fresh leaves are much better than dried, and that the dried ones have much less flavour. Fresh curry leaves are usually found in Indian shops, in plastic bags in the refrigerator, so if you have an Indian shop near you, that is the place to go. The site Georgie has given above is the only one I know of who sell them online, and has to be the best way if you don't have a shop nearby.

Also be warned that if you attempt to buy a curry plant in a plant nursery, you will probably end up with the herb which goes by the name of 'curry plant' (Helichrysum italicum) but which does not taste even remotely like Murraya koenigii.

The latest book I can find on Amazon by Sylvana is
Home Cooking (shortcuts to success)
~Silvana Franco, Silverback Books Inc
Paperback - September 1, 2004
Limited availability

I also found this.......

Ham is the cured product of the upper leg and buttock of the pig and differs from gammon only in that the latter is cut from the side of bacon after it has been cured. It is stable when raw after a certain period of maturation but is often cooked to pasteurisation temperature, 70°C, or it may be canned at pasteurising temperature. It may be smoked as an additional means of preservation and flavouring.

No it's not Lil'Abby, and also you can buy Shoulder Ham. I always thought that 'ham' could be any any of a few joints from a pig, cured, but gammon was simply a better cut from the leg, cured. Just to confuse it more, I used to buy Gammon Ham.

The info on the site under the show for Thu 19th Aug, says it is available from specialist shops, but I did a google search and it is available online from several sites.

Delia says that Coconut milk powder is sold via www.the-tryst.co.uk and in some branches of Tesco and independent stores.

This subject has come up before, and there do seem to be different variations. If you type Gypsy Tart in the search bar above and select messageboards from the dropdown menu, you will find all the posts and threads from before.

Was it the Fried Skate Wings with Warm Green Salsa? if so the recipe is on Delia's own website ~ [link]

Hi Tracey, if you type marrow in the search bar and click on messageboard, you will find quite a lot of posts about ideas and recipes for marrow. A lot of them posted by me about this time last year I expect.

Yes you can, have a look here for more info.

[link]

You mean you DON'T peel your baked beans??????

I am too short, not sure about life yet.

I am with you on this, I have never skinned broad beans, but have to admit that sometimes the outer skin on older beans can be a bit tough and have a unpleasant taste, but young and tender beans are fine.

I rarely peel potatoes, never carrots, rarely tomatoes, very rarely peppers, and not often mushrooms.

No I didn't mean a clickable one, I didn't think you put any web address at all, just refered to the site, like I have done, but I have also put the web address to the site, and did before, so no Brie I cannot answer your question, once again the mods have mystified me, the rules are no longer clear and precise as they used to be, so maybe that is what is causing the problem for them as well as us.

There are many different mods and it does depend who sees a post and which way they interpret the rules as to whether something stays or goes, and to be fair, from what I understand, they do not see the whole thread as we do, just each post as it is posted.

But this really does need to be clarified, and as I posted before, the rules no longer say that email addresses cannot be posted, but mine was still removed when I posted it.

LOL Livewire, I didn't!! but I do now

I didn't think you actually put the link Brie, you just mentioned the site didn't you? www.imdb.com or just do a google for IMDb as Hels Bells says, the Internet Movie Database is a great place.

I have mentioned it before Brie, so it should be fine. The shame is that now people know that I get my information from there and not from some fantastic memory I convinced everyone I had!!!

Can't post the recipe here, but try looking on:
[link]

I think it is 675g of dark chocolate (70% solids)

Ahhh, so flatulence all round then? Maybe if you had got wind of it earlier you would have used it?

Sorry Porridge, only joking, hope all goes well for you.

LOL, seems strange that asofetida has anti flatulence properties, and also has the name Devil's Dung!!

If I forget I also cover with boiling water but then put them in the microwave for a minute, let them cool and soak for about 15 mins, bring to the boil in the microwave again, then allow to soak again for about half an hour before using as normal. (you could do another heat and soak to be extra sure but I normally find this does for me)

dakangel, if you are posting recipes from other websites the reason they are not showing is because they are being deleted as it breaches copyright.

Hmm, what were you licking Livewire?

TerryDox can't get here at the moment but sent me this link for you,

[link]

Sorry Kromusdomus, I had never heard of them, but did a search on google and although there are a few references to them, I could not find a recipe for you.

I think what PH has always said is to keep them seperate until mixed with something else, he puts them on top of the flour and then mixes it round before adding the water, maybe Gino prefers mixing them with the water instead of the flour?

Oh right, and when was the last time you only ate one asparagus spear at a sitting?

Weee must stop doing this tho.

Yes it sounded odd to me also Mamma, but did a little reasearch, and found that the roots add the flavour of corriander without adding the greeness, but as you say they are very small, so I would think you would have to grow your own corriander to get them......... and if you use the roots, you kill the plant. Oh well, that is the way I see it anyway.

Sorry, that should have been But, not Nut.

LOL Blondie! Sorry DeLeeder, but she has got you there, I think you should have said to add the contents of the sachet, not the sachet itself.
See these pro chefs know all the tricks.

Nut never eat too much of it, don't you agree Georgie?

(wish there was a little "holding your nose" smilie)

Well, welcome aboard DeLeeder, look forward to more conversations with you

Sounds wonderful Helen, are you looking to freeze the pies after making?

I think you should maybe pay a little more attention and pay a little more care about people you are insulting here DeLeeder. You may say you are only goading but not offensive, but you are treading a very thin line and in my opinion have crossed it a few times already.

You have a good sense of humour, so please, use it in a good and nice way, then people here will really appreciate you and your input.

Ah so cheap cuts of meat in tomato is ok then?

Betterware did one last time I looked, and Kleeneze which is the other book that keeps coming through my door.

But if you have a small ironmongers near you it could be worth trying them.

I hought that a jus was something you made to serve with or over the dish, not cooked in it, but what do I know?

But if, as some people would say that a jus is just a modern name for gravy, well then Lancashire Hot Pot IS cooked in a jus.

Not sure what you mean ginger biccie, I have only ever used tinned red kidney beans, so the only tool was a tin opener, or dried ones, which need to be soaked and then boiled, so no tool for that.

What did you think you would need a tool for? is this a special way of preparing them you are talking about?

Iv'e started just putting mine in a frying pan with some olive oil and popping it under a hot grill for a while, tossing it about every couple of mins and testin with the point of a knife for doneness.
Then add some lemon juice and black pepper.

Oh Georgie, wish I had been there too.

I know that Reza insn't actually working as a professional chef now, he runs the restaurant which I believe is a family business. But I was under the impression that he has worked as a chef in the past and is very much a part of the kitchen as well as front of house at the Star of India.

Glad you said that Livewire, thought I was going crazy for a while........ ok, no need to comment on that bit.

Newcastle and Sunderland, leagues apart! of course they are, doesn't Sunderland have a better football team than Newcastle? Or am I getting muddled again? (innocent look)

But in answer to the original question, which may have only been been partly answered by Kiwichef, (Lil'Abby, I blame you for all of this) the recipes for Eating It Up are not on this website nor are they on any other site to my knowledge.

Which is a shame really cos it may have given us more of an idea who Victoria Trevor is, apart from a super dinner party hostess, well everyone seems to have a good time at her dinner parties in Portsmouth, or Plymouth or Torpoint........... well somewhere in the south anway.

Ok Tel, that is it, I am finished, I will shut up now (thank god for that I hear him mutter)

But I can understand and sympathise with Terry's confusion, I keep getting Newcastle and Sunderland muddled up. :(

:devilish:

LOL I Googled Victoria Trevor Eating it up, and it came out top!!!!!

:D

Of course I forgive you Tel, I did that ages ago. But whether I will ever let you forget, now that is a different matter.

Now, this curiosity of yours, would it be about the Plymouth Victoria Trevor or the Porstmouth Victoria Trevor?

LOL, Lil'Abby, poor OLD Terry does sometimes get confused, and as for his P's and his mouth? well I will say no more! But I doubt us southerners will ever understand those northeners anyway.

:devilish:

Oh cummon Tel, you know I love you really, just remember the Lemon Curd Tart and you will feel better. (I would do a blowing kisses smilie but we don't have one on here lol)

Lil'Abby, I had never heard of her before either, and I am not sure we ever will again..........

Or rather the Ctrl and Alt with the $ to give € even

lol, confusing isn't it? I had a lovely website in my favourites that told you all of this sort of thing, but since the hardrive went down again and again I have nothing now........ so I just try and remember or keep using different combinations till I find what I want.

Yes Terry, who is Victoria Trevor, and why would Lil'Abby know of her if she is in Porsmouth?

:D :devilish:

Hi Ross, I might not be able to help with the foodie bit here but I can help with €

it is the Alt Gr key held down and the $ key €€€€€

If you type Nigella in the search bar above and click on chat in the dropdown menu, click on go and look at no. 91 in the list of Nigella references. You will find a recipe there that is very very similar to the Nigella one if you can't find the original on the net.

Quite a while ago, when someone was asking for Gary Rhodes recipe for salad cream, karen found out the recipe for school salad cream I have checked and the recipes she found are still on this site, along with a couple of other suggestions.

Just search for Old fashioned school salad cream, but be prepared to ignore all the irrelevent waffle in the thread too!! lol :D

Large field mushrooms with garlic butter, corn on the cob and courgettes sliced lengthways.

I always used to make my own stock but now realise I don't anymore, but nor do I use cubes etc either, I just don't seem to use stock anymore. Eating habits, along with everything else, have changed I suppose.

Like a little thing such as search links not working ever stopped me LOL, but have to admit that the beeb site, Mary Berry, and that Lemon Curd Tart, have an awful lot to answer for!!!!

lol, not always the easiest place to find the recipes you want is it?

Glad you have it now

This recipe is on the bbc food site

[link]

The same as Rillettes.

as far as I know

Rillettes are one of a trio of very similar French dishes using belly of pork - the other two are rillauds and rillons.

Rillettes are small pieces of pork fried with garlic, then cooked very slowly in the oven for about 3 hours with seasoning, spices and stock. The fat is strained off, the pork is put through a mincer twice, then packed in sterilized jars. The fat is poured over so it sets, sealing the meat.

Rillauds are a chunky variation, made in the same way except that the pork is not minced, while rillons are slightly larger pieces of pork which are served hot, straight from the pan, after the fat has been strained off.

Apart from the garlic, I would add, salt and black pepper, ground allspice, nutmeg, and a chicken or vegetable stock.

Or do a google search for drying food, there is a lot of info on drying food without buying a dehydrator if you prefer.

Try this link then

[link]

Well there are, as Frexy says, laws on this

[link]

Connections with Cornish Pasties?

Just type ~ sorbet in the search bar above and click on chat, my recipe is at number 12 on the list at the moment, under the heading of sorbet.

Or type Gin and Tonic Sorbet in and again click on chat, to find links to other recpices.

If you type bowls in the search bar above and select chat from the dropdown menu, you will be able to see all the previous questions, answers/sugestions, but I am not sure if anyone has found any recently.

I think that low fat cream cheese is a good substitute.

I think polenta in the same thing.

OOH I know the High Corner, and yes it is good!!

Hmm speaking of which, did you ever get the anchovies you wanted Chadman?

Josophineanne, please look at the other thread with the same name for my reply.

I have just seen Merchant Gourmet Raspberry Vinegar at my local Tesco.

I found a website that said fresh cranberries are only available between oct and dec, but then you can keep them in the freezer for a year.

So maybe you will have to wait until oct, then stock up your freezer.

If that is what you want, but have a look on here

[link]

Well it can be served cold as it is as a veg, or in salads, hot or cold, dips, in soups, stews, stuffings, toppings, and even cakes and desserts.

Have you had a browse through the recipes already on this site?

Just type trout into the search bar and select recipes to see them, it there is nothing there to take your fancy I am sure there will be other suggestions.

Have a look here.....

[link]

Well my steam cleaner is a lot quicker than my hairdryer, but I spose it depends on how powerful each one is really, I used to use the hairdryer before I got the steamcleaner.

I use my steam cleaner....

Or was it the Easy Sticky Toffee Pudding, if so it can be found at

[link]

I think this was posted twice Helen, and people answered on the other thread and left this one.

But your beetroot sound great!!

Not sure if it is Ashbel you mean as the American chef, I cannot find a recipe by him, but there are brownie recipes by Tamasin Day-Lewis, Ed Baines and James Tanner on this site, all of which, if I remember correctley are supposed to have gooey middles.

Tesco's do "Fragata" Green Pepper (Pimienta verde) in a jar with brine, 77p

I normally keep a bag of frozen cream in the freezer, it comes sausage shaped portions and the amount of each portion is on the bag, so I can just take out one or two or however many at a time to defrost.

THE CRICKETERS TEA. This tea is perfect for almost any occasion and if you are playing cricket.....well your set! More substantial than the other teas, put together a selection of goodies that could be served at an elegant affair or packed up and taken on a picnic. Real men do play cricket and they will certainly scoff this tea down with few complaints.

Sandwiches are made fresh and crusts left on or off as you prefer. Fresh Roasted Turkey Breast, with Horseradish cream cheese and fresh basil, thinly sliced tomato and cress, Smoked Ham and leek salad, with Brie and apple butter, Curried Chicken salad, with mango chutney, Nova Smoked Salmon with thinly sliced Cucumber, and Water cress sandwiches are accompanied by Sausage Rolls, Egg and Bacon Pie, Potato Salad. Stilton Cheese, Chunks of Strong Cheddar, crusty bread and of course Branston Pickle and fresh celery sticks.

Sally Lunns warmed mini scones with clotted cream and preserves, fruit tarts and Victorian Strawberry filled cup cakes after the savouries.

Hot or Freshly Brewed Iced Tea

Have you tried searching google using relish instead of chutney, I found a few that might interest you.

Try Nigella's forum

[link]

Just having fun like we always do Mamma, well I have been anyway, is there a problem?

A list is what they talk about in celebrity parties, lol, but I never mentioned the B list, as if I would!

So happy to have made you so happy, :D

c'est la vie!!

Hey girls, calm down, just accept that maybe you ain't on Tel's A list, no shame in that, well maybe it is a shame, but hey, what goes around, comes around.

Hope the meal is going or has gone really well tonight Laura

I wouldn't often use squash, but corn yes, sweetcorn on or off the cob, green beans yes, peas, courgettes (zuchini) brocoli, cauliflower, also pulses.

My daughter is a vegetarian and I am not a great meat eater so we do use a lot of veg in our meals, and I rarely do mash, more potato wedges, hash browns or potato rosti, but we more often have pastsa or rice dishes.

OK then,

OK, whatever you say dearie.

Thoughtful snoozy? not sure what you mean, just saying that we won't be fighting.......... and as for Rena being a wise owl, well you are losing me there too, but she certainly is a sweetie.

Oh don't be silly snoozy, Tel, Rena and I won't be fighting at all.

Chuck in whatever you have jaybee, herbs, tomatoes, cheese, on top or mixed in, olives if you have any, anything really. I am your very basic see what you have and chuck in whatever goes sort of cook.

So what else have you got in the cupboard/fridge/freezer?

Not sure if the one I use would be any use to you, it uses butter, but not creamed, it is melted first.

Or, lots of pasta, any veg you have and the sausages cut into pieces and all mixed in, or rice if you don't have pasta.

Sausage casserole

aww Terry don't worry we will be gentle with you, us southern girls know how to behave you know.

LOL, don't really blame you, I mean, Rena and I, together, both at once, I think we could be a bit of a handful for you, well anyone really, never mind their age!!!

:D

aww Tel, I thought you had forgotten us, I am really looking forward to it, and I am sure Rena too

Divertimenti (139-141 Fulham Rd, SW3 020 7581 8065 & 33-34 Marylebone High St, W1 020 7224 0058, www.divertimenti.co.uk)

offer a retinning service.

Do you mean a cream a cream sauce that would go with both steak and chicken?

The website address given in the thread I mentioned above is

[link] a Live Lobster for Broiling

and the intestinal tract and/or stomach sac should be discarded, and of course the roe will only be found in female lobsters.

Oh I quite agree Broilerplate, not to use plastic sticks, they would surely melt when deepfrying!!

In most recipes wooden ones are reccomended.

James, I am not sure which programme you saw this on as I did not see much tv yesterday, but (dare I say it Broilerplate?) when I did a google search on corn dogs, which I must admit I didn't know what they were until I read this, I found lots and lots of recipes, some with meat hot dogs, and even some veggie ones.

So good luck with your search.

hangelhug, have you tried asking at one of the local bakeries, just to see if they may let you have some, just for this one special cake? Or you never know, they may offer to make one for you.

Well done you, laurasomerville, I think that cooking one thing for both of you rather than two seperate meals, on this occasion, is the best way to go.

But maybe in the future you could try a cream sauce, and put some on a steak for him, and some on a chicken breast for you?

If you type

lobster cooking time

in the search bar above, and select chat from the dropdown menu, you will find a thread that gives a lot of information that you may find helpful.

Oh dear Lins, that is awful, is it coming back another day?

But look, I only gave calculations for the insides not the outsides and pallets................. and just cos we joked about your front door not being big enogh........

I blame the builder myself!!! :D

Oh and I have Sky Travel Extra, and Douglas Chew Cooks Asia is on at 13.30 today, channel 932

If you type steak into the search bar above and select recipes from the dropdown menu, you will find all the steak recipes on this site, 85 of them, not sure how many have a cream sauce but there is at least one.................

Flambéed Pepper Steak with a Whiskey Cream Sauce
by Paul Rankin

Well it is about ¼ past nine and I am still getting uktvfood, The Two Fat Ladies to be precise, so hope you are getting it too Georgie.

Oh and yes I get Nick Jnr. and Boomerang as part of my Family Pack.

Well I am afraid I didn't look to see if I could get it or not last night, but looking today, my pink and purple program bar says I should get it, I have the list of programs.

So I will look tonight, promise, and we can compare notes.

With NTL. I pay £29.00 for the "Family" pack, I don't have any film or sports channels.
£17.99 for Broadband, that is the slowest speed they do.
But I don't pay line rental for the phone, only pay for the calls.

Well let's just hope the fridge fits through the front door then Mamma, or someone could be in trouble.

:D

I think the most important thing is to keep it covered with water............. all the time!!

No it won't.

But if you type banoffee pie in the search bar above and select chat, you will find many references to this from before, and lots of references to websites etc.

How about........
Sweet and Spicy Wonton Soup by Alan Coxon
or
Thai Chicken Cakes with Sweet Chilli Sauce by James Martin
for the first course

then
Monkfish Sunday Roast by Mitch Tonks
for the main

there are loads of sweet recipes on the site, and then a cheese board.

Well this is interesting because Delia says that 4oz of butter and 6oz of flour gives a "finished pastry weight of 10oz"

[link]

but this other site says that it is the weight of the flour only so I am none the wiser.

[link]

YSL is the person who has posted the recipe on the board, if you do as I have said in my earlier post on this thread and type school puddings into the search bar and select chat, you will find it.

Or even a lot of chilli in some peoples cases! :D

Listen, I haven't tried to insult you at all, hidden or otherwise, you can have fun, we like fun, but please don't insult us. If you want to use the site, look at all the recipes, read the posts, search for what you want. But join in with us not try to make us look or feel stupid. OK? So I say again, welcome to the site.

and if we are losers cos we are losing you...............

oh hush my mouth!!

Hmm yes nice one snoozy, but maybe not enough talent.

But, ultra, if you really want a sandwich, type SANDWICH in the search bar and select recipes ......... hey there are 47 recipes to choose from.

Just trying to be helpful.

Btw, have you been skiing recently, some people just love taking in the piste!!

Oh yes, indeed.

Topless Rye with Goat's Cheese and Pear Chutney
by Tonia Buxton

Yes I agree, far far too many to post without more of an idea of what you chefs want............

Well you may be brothers, and rivals, but when it comes to humous............ I don't like either of your ideas.

But welcome to the boards anyway, we need a little entertainment sometimes.

But why buy the humous when it is so quick and easy to make yourself?

Well when it comes down to it, it is a matter of taste, but I wouldn't use regular eating chocolate, cooking chocolate is ok for some things, but if I want a really good result I use the 70% plus.

Opps!

Yes I agree with Frexy, or just carbonated water, but I did a google and found this..........

[link]

Oh and Georgie, we don't watch football so we are watching Grease on ITV2,

it just got to the bit about the DEFECTIVE typewriter................

By golly she's right, a quick twist and bob's ure uncle!!

It tastes like the cola ( pepsi or coke ) I used to remember as a child, my daughter is not quite sure as it is different to todays taste.

Not cheap tho!!!

Yes Frexy, Safeway now sell the Fentimans Ginger Beer, and it says on the label, not more than 0.5% alcohol by vol. it is botanically brewed.

It is still on the soft drinks shelf, but admittedly on the top shelf, so 'lil 'ol me had problems reaching it as well as reading the label this time, but as I think you said before, 0.5% or less, legally, does not count.

They also do a Curiosity Cola, also saying not more than 0.5% alcohol by vol. they both come in lovely olde worlde bottles with proper beer caps.

I still hate Ginger Beer, but may try the cola, just out of curiosity.

Ok so you have put up lots of piccies of yourself, where are the funny ones?????


I just wish I could let more people know how I feel about Ginger Beer.........

Hi Jaybee, we will just have to be a little club of our own......... lol

and it's ok Georgie, you can stop making faces now.

Oh ha ha!!!

No, Jaybee, I agree totally, I just didn't like to say, cos people normally look at me as if I am mad.

But I really do not like tha taste of coriander at all, can't stand it, and the only other thing I really don't like is ginger beer ( with or without alcohol content )

Sorry Merv, I love them, raw, steamed, stir-fried, or just bunged in whatever I am doing.

But it is good to see you posting again.

Yep, just keep coming back, we like that!! welcome

American all purpose flour in English is simply plain flour, unbleached if that is what you want.

Well I have found a recipe for the Mealy Pudden, but as for the cheese or whatever sauce, sorry can't help there.

[link]

Yes, I think you mean, Sweet Lamb Chilli by Merrilees Parker

If you click on What's on TV and then on Good Food Bites, it says that the show was on at 7.30 and 8.00 today, maybe you watched the 7.30 one on the plus channel?

If so, do as I have said above, click on What's on TV and then on Good Food Bites, and it says on the 7.30 show that Ed Baines did

White Peach, Orange, Raspberry and Almond Tart


Hope this is the one you want, and welcome to the site

Well I did look at that one Helen, but it doesn't say anything about going in the oven........... but who knows, you are probably right.

If you type Gino D'Acampo in the search bar above and select recipes, you will find all 80 of Gino's recipes he has done on GFL or GFB, have a browse through them to find the one you want

Would it possibly regain his intrest if a slice was warmed slightly in the microwave?

If you type Bread Pudding in the search bar above and select chat, you will find recipes for both Bread Pudding and Bread and Butter Pudding, Look out for one by karen, it is a very old and traditional recipe.

Not so sure about the flavour, but you could end up with peas instead of mange tout, depends on the f1 hybrid you have, but basically the tiny peas inside the pods will grow fatter into proper peas in most cases.

If you type talaggio into the search bar above and select chat, you can see a few previous discussions about taleggio cheese, but the couple of points made that you may be intrested in are.........

that Tesco added it to their Finest range
and that Brie can be used instead, I would say any other cheese similar to Brie as well.

I found a site that says to comvert from cubic feet to litres you multiply by 28.3200


[link]

... Star of India. 154 Old Brompton Road. SW5.
020 7373 2901

Well if you can't buy it locally it is available online

[link]

Out of your reach then Georgie , cos I am sure your little boy could climb up a reach it if he wanted to, knowing how clever he is......

Or ground rice? or is that the same is semolina?

That clip was actually from the end of August last year, but they are available online from www.hot-headz.com

LOL!!! nice one Spice Boy, my not so little secret is out at last............. but you have my utmost admiration, how long did it take you to go through all 3835 of my posts to come up with that?

I did a google search on how to barbecue a whole pig and came up with a few different sites, but this one looks quite good.

[link]

Yep and as Martino has said, I am the crazy cow who went to the supermarket to read the label.

LOL what he has been kind enough not to say, is that I didn't take my glasses with me, so couldn't read the label so had to buy a bottle of the stuff and bring it home, to read the label.

And. as Martino very well knows, I hate ginger beer!!!!! whether it has alcohol or not!

Yes I agree with the colour and the smell, Blondie, turmeric is a darker colour and a stronger smell, isn't it?

Oh and Helen, think some honey might be good for that cough, why don't you have a look as well.

:D

Oh I think I saw something like this on a site called Relish the Continental.

Not sure you will have to check it out yourself Kaff

[link]

Having said that Spice Boy, and I am in no way doubting what you say..... but it does seem strange to me that you only ever post on here about natco, are you actually natco? you only have to click on your user name to see that these are the only posts and threads you take part in.

Just a simple question.

I could be wrong on this, but my feeling is that most chefs, well the TV ones we seem to be talking about, would normally use a knife but use the processors etc. for quickness when doing TV shows and presentations.

Or how about Mrs. Beetons version on the bbc website?


[link]

Yes there are other queries about this on the site, just type sour cream into the search bar above, select chat and you will find them, the cream also thickens.

I remember a thread on here not very long ago, asking about just how much the juice contributed towards the "5 a day" I think reports said that the juice alone didn't do very much at all, but if the skins were included in the juicing process and the juice consumed straight away then the vitamins and minerals were useful. But still not as good as eating the whole fruit or veg.

So, Terry, have you tried again utilizing all this wonderful and helpful information? and if so, did it work?

Have your milky puddles and soggy bottom, caused by your watery balls or wet sauce been eliminated? Or do we have to probe deeper?

Strange tho, I have seen a report in the Science Tribune, that says British Scientists have developed a yeast like bacteria that eats explosives, such as Semtex.

Not really connected with this I know, but strange all the same.

Yes well Martino, there are pigs, and there are pigs...........

I did a google search on Fresh Truffles, and found a few sites, but of course it depends on the availibility and price depend on the season.

Not sure about a deletion, but........ well these things happen.

Just one thing tho, I think getting a Snuffle Truffle Pig to help source the truffles could make them even more expensive.

What about Lotte Duncan's plum vodka baboush?

and if you have any plums left over......... just a plain old plum crumble.

( I'd go for 2 lots of vodka myself )

Don't I always sweet? well maybe not when it comes to Lemon Curd Tart..........

It is the French word for gherkins.

Have you had a look at this site? [link]

It's another name for the Cape Gooseberry.

No, no recipe here Relishmama, never been game enough to try it, think I will stick to a jug of the hair of the dog instead!!

What hair? is it jugged hare?

Well you have to laugh really, yes I agree Relish.

Oh so you are the only one entitled to an opinion then, haven't seen that bit in the message board rules anywhere.

But I, unlike you do know how to read the rules, and think that maybe I should draw your attention to rules number 3, 4 and 5.

Plus once you post something on this site, it becomes public, in which case it is anyones business.

But I would like to take this opportunity to welcome you to the boards, and hope that, as I have said, you will find something nicer to say next time.

baboush,


I don't think Blondie ever has a problem, I think maybe your opinion is upsetting............... ok you are entitled to an opinion, but was it really necessary?

Ok, so you have had your few minutes of fame, now maybe next time you can find something more positive to say abou something.

That's really good, not even having to use a pasta machine!

Good for you

I agree Livewire, a wonderful site, I recommend it often.

There are lots of recipes for broccoli and rice on this link:

[link]

I think you would have been better keeping all this on your original thread girl racer, that way people would have all the information, I think you have 3 threads going now, and it will get people confused.

Can't you just pop down to the beach and get a bucket of sea water Blondie?

( and she says her kids have tantrums)

passing very very large glass of chilled wine,

LOL

Hmmm, pseudo name, not sure I would like to be in a crusty bed, but it does say a lot about you LOL :D

If you want it special how about

The Greatest Chilli con Carne
by Paul Bloxham

on this site.

Oh Frexy, how could you be so uncaring about Terry's watery balls and his soggy bottom?Especially as he is going to have Mary and Trudi squeezing his balls, and Blondie saying he should tear them up, not sure who is going to dry his soggy bottom though, or how?I have to admit to liking a bit of spice in my sausage as well, paprika is a good one.But we still haven't worked out what has changed about the balls to cause this problem in the first place.

Well maybe Frexy gets a whiff of your pizza when you are cooking it, soggy bottom, watery balls, milky pools, wet tomato sauce ................ I bet they still smell good.

Oh, I can keep it up, for ages and ages, how about you Tel? are you up for it too?

Now I have had one concerned friend think it may be your tomato sauce that is too wet. What do you think?

Oh, so do you have to milk the bufalo balls before use then?

btw, what is the hardest thing to do in all the world?

Maybe you used too much spinach Terry.........
Oh and I forgot to ask if you have large balls or the mini ones, that could make a difference as well.

Hi Blondie, do you not tear the cheese? I normally do.

I heard that Olive got stoned on one of your pizza's Terry, and you led her a right caper.

Thank you Georgie, we posted at the same time.

well I never
I clicked on recipes, then found Delhi Belly in Browse by Series and look what I found..........



12. Lentil Pilaff
Aromatic Indian spices add a delicious fragrance to Reza Mahammad's simple lentil pilaff, a tasty side-dish


must be a different Delhi Belly list of recipes then.

ok try this way

click on recipes

then scroll down and find Browse Series and click on Delhi Belly

all the recipes should come up for you

Yes thanks Kathy, like I originally said, just browse series.............

All the recipes for Delhi Belly are on the site, if you go to What's on TV and then click on Delhi Belly in Browse Series, you should find them all there

Sorry about this, I am posting a question to Terry about his pizza for the 4th time, (the last three having been deleted) I just want to ask if he makes a pepperami type pizza, if he uses, pepperami, or salami, or any other spicy sausage, and if he has a favourite, sausage that is.

Good isn't it, sorry you didn't know about it before!

enjoy

No Relish, I really don't think this has anything to do with Tony, he is not a mod.

But I have emailed Ian about my post being removed.

so back to the Pizza, soggy bottom or not, is it thin crust or deep fill or whatever Terry?

I think the recipe is there under

Eggs Florentine with Roasted Mushrooms
by Celia Brooks Brown


I think she is brilliant as well, but don't have a book.

The recipe is now there Becca so if you do as I have said above and then select yesterday (01 June ) from the drop down, the link is in place.

And they did look yummy didn't they?

Nick!!! surely you are not saying that Terry's balls are cheap??

But isn't that just typical of an Italian........

:D

Oh dear, watery balls and a soggy bottom.

Where will it all end Tel?

OOOHH Trudes, I can hear Terry squealing from here!!!!

It's still not there Becca,

but if you go to What's on TV, then GFL in browse series, you sill see the message I mentioned.

Oh and there is a biography of her on the bbc site, and if you type her name into Google lots and lots of info.

She is Celia Brooks Brown, she is brilliant, and there is a note on site saying the recipe will be here tomorrow.

OK, so if you want to know what they are go to:

[link]

and scroll down to:

panko = panko bread crumbs

and if you can't find anywhere that sells them they are available online at:

[link]

I think what you saw today was a repeat of a previous programme, but if the recipe you want is:

Chargrilled Sticky Squid and Sushi Salad
by Merrilees Parker

The easiest way to find it is just to type Merrilees Parker in the search bar above and select recipes from the drop down menu, click go, and you will find a list of all her recipes, I think this one is at number I.

Good Luck

Well a Quiche, is really just a basic shortcrust pastry case. Which is then filled anyway you wish.

The basic filling would probably be, 2 eggs, with ½ a pint of milk, salt and pepper and about 3 oz of whichever cheese you like. Cheddar or Gruyère would be excellent, but most cheeses can be used, or there is a recipe on this site using goats cheese if you like that.

I would also add some gently sweated onions, or snipped spring onions or chives.

If you like you can replace some of the milk with double cream.

I would then say to bake at 400F (200C) Gas 6 for 15 mins, then reduce heat to 325F (170C) Gas 3 for a further 25-30 mins.

This is a very basic idea, there are many many variations you can use.

There are a couple of recipes for Graham Crackers on the internet, one plain and one honey.

[link]

[link]

But the spelling used on here is Kleftiko, not with an a, so I hope it is what you are after.

There are a few recipes for each of these posted on the site. If you type one at a time in the search bar above and select chat, you will find them.

Just try

bowls

instead then............... I have just tried it and it worked, but make sure you select chat

Just type pasta bowls in the search bar above and select chat, you will then be able to read all the previous discussions on this.

Avocados got their name from the Spanish explorers.
They couldn't pronounce the Aztec work for the fruit,
know as ahuacatl, "testicle," because of its shape.
The Spanish called the aguacate, leading to the
guacamole we know today.

See what you mean Terry............

Relishmama.......... you have a better and more helpful idea???? of course the torch would have to have thos durexcell batteries I suppose. to keep going all night, but it could work. :D

Try this link to Rampant Scotland,

[link]

Ah, so was it the Chocolate Concrete then?

jch, if they are not ripe yet you could always try leaving them in the oven overnight with a torch............ ok ok it was just an idea!!

Have you browsed through all the duck recipes on the site, there are lots of different sauces there.

Can't think what you mean Terry, will have to go back and study further.........

To ripen an avocado faster, place in a brown paper bag and set in your oven with only the oven light on.

[link]

Don't ask me if it works, I don't have a light in my oven!

Not sure about this one in particular, but there have been various discussions about school puddings in the past,

Just type school puddings in the search bar and select chat.

Paul Young gave advise on this a while ago, if you type Pasty Paul into the search bar and select chat, you will find a list, number 11 is called 9" cakes, but Paul gives his recipe and details for making a 10" one, including cooking times etc.

[link]


Have a look here, if you click on full product details it does give brief usage instructions.

Curry leaf
Hindi Name: Curry Patta

Botanical name
Murraya koenigii (L.)

Family name
Sprengel Rutaceae

[link]

You won't be able to find the recipes on the website as it does not have permission to publish them, which also means that it would break copyright if anyone posted them here as well.

I am not sure that the recipes are anywhere on the internet, so it is a matter of buying the book, or borrowing it from a library.

She also has a website with more recipes

www.lotteduncan.com

[link]

Yes I would prefer eternal youth, but its too late already, sigh.

You could always think about Pork and Apple, or Pork and Sage instead of the lamb....

How about, recipes all on site:


Wild Mushroom Antipasto
by Janet Brinkworth

Lamb and Rosemary Envelopes
by Mary Cadogan

Baked Peaches
by Paul Hollywood

Blondie darling, I think we should stick to pudding ideas here, not personal feeling. "are you fruity" indeed, girl, behave yourself.

I did a google search for chinese minced beef, and lots of sites came up, including.


[link]

[link]

[link]

This will probably be better posted on the ingredients board, but I am a little confused.

You are talking about ordinary sausages? that you want to cook, then freeze, then defrost and reheat?

I would think that could take longer than cooking from raw.

I personally can't answer you questions, but maybe soneone else can..

I am not going to be very helpful here, but. Cucina Direct ..... www.cucinadirect.com/go/Product_4722.html
sell these and they do have a help number on the site for queries.

As to whether to go for induction for gas, my personal prefernce is gas

I really can't see any reason why you shouldn't use creme fraiche, although the natural tangyness may mean that you should start off with less lemon juice?

Jill I am afraid decided a while ago not to join in here anymore, MammaChef is still here, and Mary from Oz is still around but has been busy recently. (thanks for the tape Mary)

The recipe for these does not seem to have been given in the Coconut Coast list, but if you do a google search for

Idli or idies

you may find what you are looking for

Zesty limes getting laid on chocolate?? what is sexy about that (innocent look)

This website has info on them, not sure where they deliver to or anything, but there are contact details.

[link]

Yes that is for dried pasta Rich, so yes I would assume 3 mins for fresh, but wouldn't be sure how long to then boil in the milk, sorry

Would you consider a pasta dish Rich? ok small portions may be needed, but how about Tagliatelle al latte, simply pasta cooked in water for 10 mins, then added to boiling milk and cooked for a further 5 mins, boiling rapidly so that the milk reduces by half, after that butter, parmesan and nutmeg added.

Oh Nomesky, how wonderful, I remeber posting at the time that there was an order form or whatever on her website, but I was unsure whether it was bang up to date.

Brilliant feedback.

Well I am sure that many people will tell you what they do, but there are 3 recipes on the site.

By, Mike Robinson, James Martin and Janet Brinkworth.

Just type Bubble and Squeak in the search bar above and select recipes.