I have tried and tried again to be objective about MK.To-night Faggots. Yuk Suet !!!That artery clogging ingredient- when was that freely available for sale???I switched off for a while and clicked back on to scallops---3 people trying to open them ????????????????It is probably at least 10 years since I could purchase Scallops in the shell.I have a great fish monger but I am sorry no shells any more . Distastrous show .Please do not treat us as imbeciles.

I have tried and tried -watching Market food . It is absolutely awful.--Trifles ?????The whole show is the pits.Please bring Jenni back.

Hi , I have given it 2 weeks watching on and off. Mk is a dreadful programme. I would love to know what they think their Target audience is ??? Not the the Youth of to-day! Maybe some Yummie Mummies!!!!!. The Crumble Rumble to-night was an insult to our intelligence.I have 3 offspring in their late 20,s and early 30,s.They would love the comfort food like Cottage Pie ,Fish pie ,Apple crumble etc . but they are are all weight concious and certainly would not spend the time to cook them -never mind eat them!. If you are over 50 (God Forbid) you cannot eat them for cholestrol-blood pressure, weight contol etc . The programme is so pre-recorded it must be at least a month or more . Clodagh McKenna and her guests were all in winter wear --yet April has been the warmest for years.This message will probly be deleted by the "Men in Suits". I am switching off.

Just to congratulate Jenni on a great Finale show.Oh How I am going to miss them all .I cried with Jenni to-day at the end of show.Hope fully the "powers that be " will see the folly of their ways or maybe some other channel will pick Jenni up.I watched the 2 new shows on BBC2 l the other night and they are only rubbish in comparison to Jenni.Good Luck Jenni ---you will be sorely missed.

Hi I was in Rome in Nov. last .We went to a most fantastic restaurant recommended by The Sunday Times writer. He recommended it for lunch/brunch but really we should have gone in the evening .-We ate so much we could not have an evening meal !! The food ,the service , value for money, the ambience was superb 10 out of 10. Unfortunately I cannot find their card , but I am sure The Times will have it on their site . Only disadvantage it was miles out from centre but well worth going to. Food Sublime

Hi I think this is appalling. I have e-mailed before about this but no response from UKFOOD.I just wonder how many other recipes are misinterpreted ? Not good enough, but obviously there is no moderater monitoring these messages board

I also think this is appalling . If she wanted to keep her recipe secret --why go on the show ?The internet has loads of chinese curry recipes . It is really up to personal taste .Should not be in The People's Cookbook.

I would love to know who tested you ? Was it a properly qualified doctor with blood tests etc.Did you not get diet recommendations /guidelines etc?

Thank you for your reply.I agree that if you make a juice you drink it immediately.The trouble with leafy green veg juices is that they have a very strong brassica flavour - I tried some using my blender . The masticating juicers are so expensive that I am really wondering Thanks

I am looking to buy a juicer ,and I have looked at all the threads on them . What I would like to enquire is what the juices from a masticating juicer taste like .i.e including the pulp from the fruit or veg.??Does a carrot and apple juice taste the same as if from a plain juicer?? My daughter has an AWT juicer and that works very well --without the fibre!Thanks

Hi Mary from Australia ! Nice to see you back posting. Hope life is treating you and yours well in Australia. How are all the avocados??

I dont have the recipe but I watched the show. I think she used salt ,5 spice powder and her Secret ingredient was Spanish smoked Paprika.She roasted the belly of pork and then used soy sauce., rice wine and Honey for the sauce Maybe I am missing something else,. Hope this helps .

Hi , I have made and freezed it many times without the clarified butter . It lasts for ages but make sure you wrap it up well to prevent freezer burn.

What recipe are you using ?? It sounds different

If I remember rightly about 3-4 mins .Allow to cool. I have not done this in a while but it is lovely. Enjoy.

This is the one I use --got it from a friend years ago.
2 Large oranges
8 ozs Caster Sugar
8 ozs ground almonds
6 large eggs
1 teaps. baking powder

Prick the oranges and cook in microwave until soft.Cut up and remove any seeds. Puree in food processor/.Add other ingresients Bake for approx 35 mins

This recipe was featured in "Good Food "magazine in November 2000. Perhaps if you contact them they may give it to you. It used also be on the BBC Food Site. Did you try that??

Hi I searched recipes for this ,but I cannot find it . Please can you direct me.

I have had a Neff Circotherm for the past approx. 14 years and I just love it. Never lets me down .I have mine at eye level which is just a dream-I would never again have an oven free standing or fitted under -You do not realise the benefits until you have one. I would recommend a double oven if you can afford it.

Not what I am looking for

Would love the recipe . Thought it sounded gorgeous.Could you modify thr recipe to send it without breaching copyright Please . Just saw it at 8.00 p.pm to-night

LIver is also out for pregnancy due to excess Vit A . Check with your doctor

Delighted to see that UKTV Food will be extending viewing hours shortly until 1 a.m. I hope Good Food Live will get another later slot.

It was lovely to see you in Ireland to-day.Your cameraman displayed some of our beautiful scenery excellently.I live not too far from there -about 50 miles ,but I really enjoyed it , as I did with all your visits to Ireland that I have seen. Thankyou and Slainte

A lot will depend on what you all will have consumed on Christmas Day.Have you had Traditional Fare -or better still has your Mum had It ?If she wants it could you go fo Goose etc.Ask them and perhaps could have a mix.of Things .There is wonderfull cutting in a Ham..I would imagine a good discussion on this would solve a lot

Hi I will be doing the full monty for Christmas Day.I will have 10+ people I will do a starter of seafood. ---fresh prawns -As in langoustines Fresh crab ., beautiful smoked Salmon
Stuffed Turkey. Cooked Ham (Glazed with Honey studded with cloves) Plum Pudding etc.etc. I tried changing the format 2 years ago but I was outvoted . I tried alternative menus with pheasant /and/or Fillet of Beef -but tradition won out

Sorry ,I have probably logged in too late A raw potato would absorb some of the excess chilli

Sorry Written word meant- I really need a Lesson in English Grammar and Spelling ---and Computers!!

My Apologies Mary -I did not intend to mean you were smug --I just envied you with a glut of avocados.It is just that they would be very expensive here. Sometimes the witten word can be different to the spoken word.--i.e it does not reflect the tone intended.Sorry

Hi ,I am sorry ,but I lost the thread you were on . I am a computer dummie.My tried and tested recipe for mincemeat is
Bowl A
6 ozs. melted butter
1 1/2 lbs currants
12 oz. Brown sugar
8 oz. Sultanas
Bowl B
8 oz.mixed peel
1 lb Apples
1 grated lemon rind juice
1/4 oz mixed spice
2 tablespoonsful Brandy

Mix together contents of Bowl A. In Bowl B put all other ingredients together and mince. Then add both A & B together. . Put into Jars . This lasts a long time as the alcohol preserves.Enjoy

Hi Jill
Thank you . Just curious to know if you or anyone tried it and how was it.???? A lb of Honey sounded a lot .

I just caught some of last night's programme. There was also an interesting Christmas cake with honey in it.Has anybody tried it.?I have River Cafe Green book but its not in that.

Thanks for replying I hope all is well now with your daughter -A little TLC never goes astray.Funny how they all gravitate to home when they are off form!!.For your beef recipe try ginger instead of Galangal ---maybe try an online supplier for the shrimp paste.,or better still e-mail your local paper .Perhaps a local supplier might pop up.Tell us how it turns out.

Thank you all for replying. Mary I note you have avocados growing -We are not so lucky.I must try the steamed fish-it sounds lovely Will let you know how I get on.Good Luck to all going to Food Show. Enjoy. I was there last year and loved it.

Hi Is anybody listening ?? Karen G where are you?? Does no body try GFL/GFB recipes???. Is this site about cooking /food or Gossip .?? Please respond

HI --In reply to a thread by Karen G --Yes I do try recipes from GFL/GFB. I love to experiment with food and ideas. This week I tried the Sicilian Sweet and Sour Rabbit. It was lovely, but I replaced the White wine vinegar with Cider Vinegar on my second attempt.Just a personal preference.I am personally open to all suggestions and love fiddling around with recipes. Anybody else tried anything???

P.S. Maybe Simon Browne the Gadget Man might enlighten me. GFL please note

Thank you Adrian for your reply.As My Kenwood is so old .'It is hardly worth buying a spare part as Knowing my luck It might fade and die.Maybe someone going to the Good Food Show might see something on sale.

A NICE TRIFLE
Base your dish with Sponge Fingers or Amaretti biscuits . Add Desert wine -or Kirsch or any liqueur.
Mix Whipped Cream and Custard and Melted white Choc. tog.Use fresh mixed fruit- or frozen with a liittle sugar to taste.Put fruit on base , then Fruit Mix
then Cream mix. Chill . Top with whipped cream.Enjoy

MammaChef . For the sardines ,your tomato sauce ---is that ketchup,or fresh.please

Thank you for your reply. Yes I have a Kenwood Chef,but I am not sure that I still have the Sieve attachment. Is that used on the same holder as for mincing??My KC is as old as myself nearly and thats not young!!!!

DELIA'S RECIPES.
I was just thinking after my last post above-Almost everyone has at least one or two(may be 3,4,5.or6)
Delias Books. I Ioved Hot and Sour Prawns. Her 3 mustard Stroganof and loads of others . I am sure the readers of this chat have all tried some RECIPES What were your favorites.???? Please let us know .Which ones have worked for you?? Any failures ?? Your fault or the recipes??I am sure we could do the same with other cookbooks without breaking copyright Laws.If you dont have the books ,some recipes are available on www.deliaonline.com

Lovely MammaChef. This reminds me of my childhood where we ate Colcannon or Champ .For those that dont know what these are--they are Irish . Colcannon is made with mashed potatoes ,chopped cabbage or kale with butter and milk, and Champ is mash with chopped onions/scallions.butter and milk.As you say full of calories.!!I saw you mention Delia's Gratin of Prawns in another thread. I have some of her books including that recipe but never tried it. I will now . I also love her Hot and Sour Prawns in her Summer Collection. Thank you

I dont know if you can purchase a specific cooking syringe,but if you go to your local Vetinary Supplies shop,and explain what you want they may oblige you.Otherwise your local Pharmacy, Doctor or nurse.

Could Anyone recommend one of these please.I had a brilliant one from Moulinex Combi-Juliette but it has died.Please tell me of any replacement as this one was discontinued years ago(Inherited from my late mother)I use the manual one but it is so tedious,and my hands are aching!! please help

Could Anyone recommend one of these please.I had a brilliant one from Moulinex Combi-Juliette but it has died.Please tell me of any replacement as this one was discontinued years ago(Inherited from my late mother)I use the manual one but it is so tedious,and my hands are aching!! please help

MammaChef Please let us know what on your menu -- to whet our appetites!!!

Hi MammaChef.ANOTHER WINNER.I tried your recipe last night and it was beautiful.I thought reading it at first it might be a little heavy,but it was amazingly light.
This is my 3rd attempt at sending this --just seems to get lost up in space
Well Done .Thanks

Hi Just an Idea for Ian and co-workers.Could there be a facility for members to send their recipes to others via the site without publising them using you as a sort of central Bank??

Thanks Mamma Chef .Perhaps in future I should not give them a title?? A lot of my recipes I would have devised from eating in restaurants ,enjoying them and asking the waiter for the recipe . I have more bits on back of cheque book and bits of paper , and would love to share

Hi All .Mary , came across a very good site www.foodlovers .co.nz and also www.olivado.com
Lovely recipes for Avocado icecream !!(YES) Enjoy

Hi MammaChef. Dont feel badly.I sent the recipe in innocence Last night and also responded to Mary From Australia. Due to site problems my message to Mary came thro 3 times .The recipe I sent ,. I . had to type it 3 times as it vanished into cyberspace. When I went into the site to see if it came thro .I was already annihilated.My Friend gave me this recipe and I telephoned her to-day She got the recipe by writing down what her friend was cooking while visiting her in Australia .Where is copyright here ??It was probably not an exact replication.After all a recipe is only a concept,and give the same recipe to 10 different people and each will produce a different dish.Are we going to lose all the old Recipes from the last generatoon just for copyright?? Changes made to a recipe gives you ownership .This is how recipes are created.I have Hundreds of Cookbooks with all kinds of recipes ,but If I live to be 200 Icould not try them all . All we are attempting to do is ask people what they tried and what proved good for them. No offence meant to anyone

Nonsense. Mamachef gave us a gorgeous recipe
for Mash.She iterated that is was not her own . Please explain the difference . Is Rustie employed by you as Detective

My Apologies . I got this Recipe From a Friend and have used it for years Where does copyright come into the equation ??

Apologies for repition ,but it is the site . From here nothing went thro

Mary, Do I remember Chef Mike Robinson Suggesting An Avocado Oil. Sounds Lovely This could help you use your crop

Mary, Do I remember Chef Mike Robinson Suggesting An Avocado Oil. Sounds Lovely This could help you use your crop

Mary, Do I remember Chef Mike Robinson Suggesting An Avocado Oil. Sounds Lovely This could help you use your crop

Come on EveryBody Share your Favorite Recipes

Hi , As suggested by MammaChef. I am not a Chef ,just an amateur Foodie.

[Recipe removed for copyright reasons]

Great Idea Mammachef. GFL take note. I will have a look at my archives and see what I can come up with.SET THE BALL ROLLING

Mamma CheF Your recipes are MAGIC more please

Well Done Mammachef This sound lovely.Will try it

I think I read that it was a joint venture with Australian Broadcasting and UK Channel. I agree with Sheila about repeats. We will have Gary Rhodes again all this weekend --I for one will be switching off . Some of the repeats are 10 years old and are out dated

I bet it would work with anything--just what takes your fancy.

Good luck Mamma Chef. It will be a time consuming exercise, but it will be well worth the effort

The Dodo Recipe Book.is advertied in November "Good HouseKeeping" Magazine in Gift section,and in an insert from Initialideas price £16.99

I loved it as it was including ordinary mustard. One of the big Supermarket does a "Horseradish Mustard" so maybe could try that.

MammaChef , That was ORGASMIC!!!.Absolutely divine,but must go for a walk now to work off the excesses.I understand what you meant when you said that the Brie should be in Pieces-it just unfolds the taste. Have you or anyone else any more "Best" recipes like this?? Thank you for sharing it
Marion

Hi, The idea is great. One of my daughters brought me a lovely recipe folder from Germany one summer.I started filling things into it ,but over time it became too full.Also cutouts from magazines etc,were stuck in.Using it a lot pages started to become a little tatty.-but my bright sparks (Adult Children) suggested I put everything on Computer.I am in the process of doing this at the moment. Trouble is I am not 100% computer literate, But I am doing O.K.They will eventually tidy it up for me.--and Take a copy each for themselves.!! Method in their madness.!

Hi Lindsay, This sounds gorgeous.----but Cholestrol rich !.Will try it

Hi ,This must be everywhere . I received this letter from a friend about a week or more ago --No response since. I sent one to my daughter and all I got was" MUM you sent me a chain letter I am deleting it immediately"Hope you all do better

Hi Jill , you are not butting in -its an open forum.I bet she ties up her hair when running otherwise she would be eating That. I have no problem with her figure -I envy her,but its her lack of hygeine while cooking and her condesending Daarling to her Family- mine would never stand for that especially on national T.V.

Hi That sounds more like ragu sauce to me.I add bacon to most casseroles /stews .--Gives a more intense flavour .With Ragu I also like to add Oregano.I would also agree with you on the red wine , White is too acidic for this ., there is enough acid in tomatoes.Maybe we will apply for her job!!!!

What is you tried and true recipe?? (without the hair!) I have not tried her recipe but it seems to be short on Italian seasoning -this is obviously a personal taste. I have thick short hair and I am always shedding-I am always consious of this in my own amateur kitchen but I find it offensive to watch someone on T.V being very well paid to throw her hair around.Basic hygiene is all it is---watch all deli counters etc and they have hair tied back plus caps .

Hi Found all her recipes on Channel 4 last year .Do not know if they are still available. However these programmes have been repeated on some American channells i.e Foodwork Canada etc.Try around

Rick Steins Bradford Curry has come up a no of times on chat and recipe has been given.Could we all have a feedback on how It tasted ,please

Hi ,Which MasterChef series was it on? What was in it ?I can look up some old recipes that I may have .More details please

Hi.Did you try a Google search? I got some recipes a while ago on some discovery /Travel channel.Maybe they are gone now

Hi, I am looking for a recipe for Asparagus Mousse with Shrimps/prawns Hot. I had it on hols recently and it was lovely
Thanks

Monica . I would love some of those recipes for Fish.,when you get time.
Thanks Marion

Hi I have tried your Cantonese Beef Steak, But again I found it very salty.--being concious of Blood Pressuer etc.Is it from the Oyster Sauce or Soy sauce. I would love to get recipes for entertaing which can prepared and easily produced . Perhaps I would go for sweet and Sour Tastes .ie Tamarind etc I am wide open for suggestions Thank you

Please excuse my typing errors
Marion

Hi Monica . I tried your recipe It was lovely. I did not put Pork in Batter
because of high Fat etc. The difference in other recipes I have used was the pepper and Chile Sauce I never used tese in Sweet N sour before.Top Marks.Any other nice recipes would be much appreciated
Thanks Marion

Monica , Thank you very much for recipe. I hope to try it during the week. In my ignorance can I ask you the purpose of Soda Bic. I have not used this for years-except for cleaning .ie Toothpaste
Regards Marion

Hi Monica ,Thanks for your reply.Apologies for bad typing --not my strongest point.The Apricot Spare Ribs went down a treat --the ginger gave them a lovely flavour. I did not see that programme ,as I do not have BBC -What is your recipe for sweet and sour? If you get time you might send it over the weekend Please.Thanks

HI.MONICA,I have thoroughly enjoyed your Char Siu pork. I marinated it like you advised,but omitted the salt I LEFT IT OVERNIGHT AND grilled it to-night .I loved it especially the crispy bits and the lack of salt
made a huge difference .I am on low-low salt DIET due to hypertension,and high cholestrol..But I love the mixture of flavours.
Canyou please give me recipes withsimilar flavours etc with different meats-fish
to give me a flavoursome diet within my criteria.I made your Sri lankian
curry powder,etc and enjoy it ,but it was a lot of trouble.I am now going to try your marinade for Apricot ribs
PLEASE KEEP ON POSTING YOUR WONDERFULL RECIPES.YOU MAY THINK THEY ARE NOT APPRECIATED BUT i PERSONNALLY LOVE THEM.CanWE HEAR FROM ALL followers Please

Hi Monica, Thankyou very much for the recipe. I will not be able to try it out for at least 2 weeks---family all coming home for Easter etc.but I will let you know how I get on. It sounds just lovely,but I will reduce the salt
Regards Marion

Monica, Thank you,but as I live in South of Ireland,I would not be able to get the proprietary brand product.All I would have available to me are Sharwoods ,and some Blue Dragon products. Also I think there was honey in the dish I had on Thurs . Thanks again

Hi.
Monica has lovely recipes, Thank you.. I was entertained at a super Chinese restaurant last night ,and had Char Siu Pork. It was lovely, but a little bit saltly.I would love a genuine recipe for this. I have tried it many times but it was usually too dry and tasteless.Thank you