Thanks - and I was in no way implying that you was daft David!! I'm a nice person.

Hi David - there is nothing wrong with the text coming down on the net. It's just that you have chosen grey on black and the readability is poor.
I am on 7 but that isn't the problem!
If I highlight the sentence that is the only way I can read it. Have you asked others for feedback on readability? Thanks M.
Do you have a contact box on the site because I can't come on and hijack this thread again - it's not fair. Sorry to others about this.

Hi David - I use internet explorer.

Hi David - your site looks very promising, but unfortunately, it's impossible to read grey print on a black background!!!

Has anyone cooked a shoulder of pork in the slow cooker?

Here is the link to all the recipes [link]

You can buy coconut extract from Jane Asher.
Also you can shred fresh coconut in the food processor and then freeze it. On Delia's site it tells you how to do it step-by-step.

Hi posset - sorry its taken me a while to get back to this site. I've been away!
Thank you for putting the link on - haven't a clue what I did wrong.
Are we still waiting for criticalfriend? to tell us her blog address?
I think you should consider having a go at a blog posset - you would be great.

That was supposed to have come up with a link to it and so I will try again!
Well I just tried and it didn't do the link - I've done it before - what am I doing wrong. It shows in the preview if it's a link doesn't it?

Lovely blog Cheeky Spouse. I haven't come across yours before.
I have been writing a foodblog for about a couple of years now and so here is mine www.kitchen-delights.blogspot.com
I think posset has visited me before though - so please forgive me posset!

When I use silicone bakeware I sometimes find things stick. Should you let the cake etc. go cold in them before turning them out? How do you stop things sticking to the silicone bakeware?
Also, I find you need to cook cakes for longer when using them. They are a poor conductor of heat.

Thank you for coming back and telling me about the cedar planks - I'll have to look into them.
Hopefully, we will all get a BBQ this coming weekend!

I don't know anything about competitions here for the BBQ - but this info may help you a little.
GMTV interviewed a lovely American gentleman who lives in Dulwich, London not so long ago. He is a BBQ champion and goes to America to take part in competitions.

I too love gadgets. Please let me know how you get on with them.

I have just googled 'cedar grilling planks'. How did you find out about them ?

We have a gas bbq with lava rocks but the OH wishes to upgrade to a larger gas bbq.
Today we looked at these and they come without lava rocks.
My question is - do you still get the bbq flavour and taste without using lava rocks?
I know that there is the great debate charcoal vs gas but the OH won't budge, he definitely wants another gas bbq.

Hi - we too have had a problem lawn that we just couldn't sort out.
We have just found out about a company that comes four times a year and puts fertiliser and weedkiller on. It doesn't cost any more than doing the job yourself. We have just had our lawns done for the first time and so far am impressed. Hope this helps.

Hello Liverbird2 - that sounds like a really good recipe. I too love Australian Women's Weekly books they are great, I will have to look for this one.

Hi Linda - lucky you having bought a tagine dish, they look fabulous, don't they.
For a dinner party I think Jamie's tray-baked meringue would go down a treat and as it's for something special I would definitely use all cream!
The small summer puddings looked impressive and tasted fabulous.
Also, Delia's lemon meringue pie is a huge hit in my house.
Lastly, although not blogged about yet - Nigella's lemon-raspberry plate trifle P.153 from How to be a domestic goddess. I took this to someone's house and they've never stopped talking about it!!
If you look under 'sweet' on the right hand side there are lots more ideas.
Thanks for looking at the blog!

Hello Linda2 - I haven't as yet made a chicken tagine. Here is the most fab lamb tagine recipe which incidentally!! is on my foodblog.
[link]

I would do a Google search to find out exactly what buttermilk is.
For the substitute use half semi-skimmed milk and half natural yogurt. I've used this for years and its extremely successful because it almost has the consistency of buttermilk. You can then use this in cakes, muffins etc.

Gammon cooked in the slow cooker is the very best way to cook it. I always put mine in a saucepan, bring to the boil, discard the water then pop into the slow cooker. Bring a saucepan of water to the boil then dissolve some brown sugar in the water and pour over the gammon in the slow cooker. Cook on high for 2 or 3 hours. I let the gammon cool in the slowcooker in the water it has cooked in and then the gammon won't dry out. I use a similar method to karaoksteve!

Are you from Melton Mowbray?

Hi Linda2 - I replied to this thread a couple of days after you posted it. It was on here but now for some reason they have deleted it! I can't think why because it was a perfectly innocent and polite reply.
We recently went to The Warehouse Cafe in Digbeth, it's a vegetarian restaurant, everything is cooked fresh and it was excellent.
I too love all of the foodie courts in Selfrdiges but then why shouldn't I?
Pleased you enjoyed your day.

Hi Clarksnit - I have been out all day and realized today that I had made a mistake about the cooking issue with the NuWave. Obviously, the air does circulate around the inside. Is there any reason as to why you are so keen to cook cakes and bread in the NuWave? I obviously don't know where you bought your NuWave from but the customer services where mine came from were very good. There is a forum in America for these type of cookers but unfortunately I can't remember the name. Is it google groups or something like that? If you google NuWave Oven Groups or Flavorwave (American cooker but similar I think) you may have more luck.

Hi Clarksnit - whilst you haven't asked this question - could I please assure you and other forum users that I am in no way connected to NuWave oven or the people on TV who sell them. The reason I'm saying this, is because there is a thread on here where I am suspicious that the person may be connected to them. I am a bit of a gadget freak, a foodblogger, love to cook, a normal person and honest!!

You haven't said if your oven is a NuWave - I'm assuming it is.
I haven't baked cakes, cookies or bread in it. I think, perhaps, they are pushing it a bit on some of their claims, but without having tried them, who am I to say. I don't understand how it can cook a cake when it only cooks from above and doesn't have any heat at the bottom.
The books that come with the NuWave, are in my opinion, totally useless. The cooking guide is very useful and a good starting point.
I keep a book to refer back to and use this for everything I have cooked in the NuWave to include timings etc. and if it has been successful.
A selection of successes are as follows: Baked apples, apples and blackberries, asparagus, sirloin beef joints (yes excellent, wouldn't cook it any other way), Finger Lickin' chicken (see Ainsley Harriott's Gourmet Express), cod and cherry tomatoes, cottage pie, cheese on toast, the best Jacket Potatoes, pineapple, pork joint - salmon etc. etc.
You see it can be done!! Is this of any help to you?
When I was doing my research prior to buying the person in customer services told me to only use it for what it does best and not to try to make it do things that can be done better another way. For example don't try to cook pasta etc. in it. This proved to be very sound advice.

Hi hna1939 - I have had my Nuwave for a couple of years now and haven't had any problems regarding the quality. It doesn't look cheap and tacky. The Nuwave is a lot cheaper now than when I bought mine. I would even go so far as to say I would buy again. Hope this helps.

Hi SandyB2 - I've seen them on KingArthurFlour and yes as you quite rightly point out the shipping is expensive.
Gastrosurf - I think your suggestion of silicone trays is a good one.

Hi - does anyone know where I can buy one of these from? Essentially they are like a muffin tin but the bases are removeable. Thank you.

Hi thumper3 - obviously I don't know which channel you bought yours from. Before I purchased mine I had lots of emails with customer services to make sure I would be happy. They were unbelieveably helpful. Your settings seem to be different from mine. Have you gone to their website. If it is the same channel as mine you can download the manual, but that manual relates to the model that I have. Maybe you have a problem with your oven. Honestly, I use mine quite a lot and in the summer its a great help because I don't have a build up of heat from the big oven. I've even put it outside on the patio!

Hi thumper3 - oh dear, oh dear! Can I ask if you bought your oven from a TV channel. That's where mine came from. Your power level 1 is different from mine. I've had my oven for over a year now and I am very pleased with it. Something doesn't stack up. You have now used three chickens and a piece of beef and that's getting expensive! Are you cooking from fresh or frozen? The beef needs to be cooked on the 1" wire rack. I use sirloin and its always really good. I only use tender cuts because I think some things wouldn't be very good.

Hi louby lou1 - look forward to knowing how your stew turned out!

Hi thumper3 - is your oven called a Nuwave? If it is, power level 1 is the lowest temperature setting (125F/50C), it needs to be on Power Level 10 (HI) which is the default setting. This is the equivalent conventional oven setting of 350F or 177C. Are you really, really sure you have set it to the correct power setting!

I cook my whole chicken on Hi on the 1" stand. Cook breast side down for 20 minutes per lb. Sprinkle with black pepper. Turn half way through cooking. Again sprinkle with black pepper and put some streaky bacon on the breast (if you wish). Check for doneness half way through cooking time, as it may be cooked. Hope this helps. My chicken was superb.
I found the book supplied with the Nuwave not brilliant but the cooking times chart not too bad. I keep a book and write in it everything I cook in the Nuwave and how long it took and then it is easy to refer back to it.

Hi Noshlette - sounds OK to me!

Hi posset - I think A for abstinence sounds good to me. You can't feed your poor husband and son with either a lentil or a pulse - yuk! Now come on, I'm sure they deserve better than that - how about a few lettuce leaves?
I don't have any suggestions for next month, I just tend to go with the flow!

I eat linseeds every day sprinkled over my muesli. I also put them into homemade seeded bread.

Hi louby lou1, Noshlette, posset - I have now posted the Afghan lamb stew on my foodblog [link]
It was really good, otherthan it needed more of a spice kick to it.

Hi all - I have now cooked the Afghani Lamb Stew with Spinach (did this in the slow cooker). Have popped it into the freezer. Will add the yoghurt, spinach and pinenuts after I have reheated this on Saturday evening. I will let you know how this turned out very soon.
Has anyone else made any Afghani dishes they would like to tell us about?

Hi louby lou1 - since my posting at 12 noon I've gone down with this cold everyone's got at the moment! Feeling rubbish at the moment. Not wishing to sound like a moan, obviously. Will try my best to still cook the above this coming week.

Hope your cooking goes well Noshlette.
This week I will make Afghani Lamb Stew with Spinach. Will report back and let you know how well it went!

Unfortunately I haven't managed to make anything yet from the site. Hope to do so soon. I will keep on tracking the recipes you have made though. Best wishes to all.

Louby lou1 - pleased you have had a read of my blog. Please let me know which recipes you try and how you get on with them. There is a 'contact me' box on the blog on the righthand side quite a way down the first page.

Noshlette - Relish has a great site and events but unfortunately I didn't manage to get to any of them. Sometimes the price and venue have been the deciding factor why we didn't go. The ideas though can always be tapped into.
The Afghan dishes sound interesting. I can't abide tea though, and so I don't think they would be very welcoming towards me!
Enjoyed reading your posting.

posset - glad you had a look at my blog!
I have just popped over to your link - will have to read it properly when time permits. One or two of the recipes look really good - would be great on the BBQ.
I love the site you have recommended and I am going to have a more indepth look at it.

Hi Noshlette - Relish is part of Heart of England Fine Foods. There is a link to it on my site.

Hi posset - just going off topic for a moment - my husband and I joined Relish for the year and didn't get to any of them for one reason and another!
Noshlette - are you coming back online for a chat?

I'll hopefully have a go at joining in!
Happy Christmas and New Year.

I don't understand the bit about a 'hat'!

Hi louby lou1 - my foodblog is [link]
I would love you to take a peek.
Hi Noshlette - can we have a link to your foodblog please. Have tried to google it without any success. When I have got a few spare minutes I will contact you via your cookery club site. I'm a young in my 50's!
Hi Arthur10 - I use these boards as and when time permits. I'm not ready to draw my pension yet! I can give Noshlette another 20 years though (unfortunately).

Hi Noshlette - I too live in the West Midlands and would like to join something foodie. I think you have hit on a good idea here.
I write a foodblog and so obviously I am keen on cookery books etc.
Maybe I am too old though. you look a lot younger than me!
Your site looks really good!

Hi janer1 - keep far away from supermarket meat! Always remember - what comes out of the slow cooker is only as good as what you put in it!!!
Try reheating up slowly on the hob or if time allows use the oven, just warm up first in the microwave.

The best buttermilk substitute is: use half natural yogurt and half milk. This method gives the acidity required and also the consistency. Tried and tested by myself lots of times in muffins etc.
If you want to use all milk: to 8fl oz milk put in 1 tablespoon of lemon juice or cider vinegar and leave for a while to thicken up.
My preferred method is the first one. I have given this on other forums and the feedback is that it has always worked!

Oh my goodness!

Hi hillbillyj - try asking bestdirect.tv if they can help you.
jnchris70 - as long as you don't ask the oven to do the impossible you should be happy. Jacket potatoes are a real hit.

Rosti - that is an excellent link. Thank you.

Hi ArizonaBunny - the recipe book is poor. I am still very pleased with my NuWave Oven. I keep a book especially for the NuWave and write down all the timings etc. then just have to refer back to it.

Hi Jennifer - you got your buttermilk at a great price from ASDA - it is much more expensive than that everywhere else. Mx

Hi - I bought mine from Woolies and am very pleased with it. I am a keen cook and use it quite a lot. I have not put it on my foodblog as yet, but will do in the future, as I review kitchen gadgets as well as cooking from lots of books. See my foodblog [link]

Hi you can get buttermilk, mostly at Waitrose and sometimes at Sainsbury's. A substitute can be to use half yoghurt and half milk. Or the above tip by Gayle is useful - add some lemon juice (1 tsp) to your milk and this gives the acidity that you require. For lots more useful cooking ideas please see my foodblog [link]

Hi - on my foodblog I have a recipe for Treacle Sponge Pudding - this recipe comes from the Pudding Club. I have also written a small piece about them and a link to their site. See [link]

Hi - on my foodblog I have an amazing panettone bread and butter pudding. Please take a look [link]

Hi - I have got some good slow cooker recipes on my foodblog.
[link]
Hope that you like some of them! Mx

Hi - this summer in my front garden I am considering not using bedding plants because of the problems with watering. Can anyone think of any colourful alternatives that are drought resistant please?

I have just tried the site - I too can now get onto Delia's site.

I too can't get onto Delia's site. This been ongoing for a while now.

I have just posted a Vanilla Scented Hot Cross Bun Pudding on my foodblog www.kitchen-delights.blogspot.com this can be made using leftover Hot Cross Buns or buy them especially for this lovely pudding. Mx

Hi - if you get in touch with me via my blogspot I will tell you how you can get the instruction book to look at before you purchase one. I don't know anyone else who has got one, it was one of those potluck purchases. It cooks the most amazing jacket potatoes etc. I use it a lot. Any questions - please feel free to ask. Mx

Hi I have made a pannettone bread and butter pudding which is on my foodblog. In a few weeks time I will be putting a posting on there about my favourite traditional bread and butter pudding.
www.kitchen-delights.blogspot.com

If you look at my foodblog
www.kitchen-delights.blogspot.com I have written a piece about the Nu Wave Oven. Hope this helps. Mx

Hi - I am the proud owner of the above and its fabulous. Don't know how I managed without it. Any questions you want answering please let me know.

T too make this and it is absolutely fabulous - one of my favourite AWT recipes.

Bless you Snowlight!! Mx

Snowlight - don't you just love it when people are thick!!! Thank you so much - I have done this now. Anyway, it made me laugh, hope it made you laugh too.

Help!! Snowlight I can't find where you mean to top right click - can you please be more specific. My pop ups are blocked, is that why I can't find where to go?

Hi - Can anyone tell me how I can change my user name? I think I was having an unusual day when I chose mine!!Thank you Mx

Hi does anyone have any of her books - are they any good? Mx

Hi Laura - I went to the Birmingham Good Food Show last year and saw one or two chefs signing autographs and they were really getting involved with the audiences etc. If you look at my foodblog
www.kitchen-delights.blogspot.com
you will see some photographs I have posted and a few words about the show. Have a great time - and by the way, wear some comfy shoes!!!

Hi Jayne - I have a UK foodblog - would you like to take a peek. www.kitchen-delights.blogspot.com
Hope you enjoy having a look. Its always nice to welcome new visitors to my site.

I have had two breadmakers - the first one was useless - I only had a success if I bought a packet mix. My now beloved machine which I have had for sometime is a Panasonic - perfection everytime. See my fairly new foodblog where I have written a short piece about the breadmaker - www.kitchen-delights.blogspot.com

Hi - I agree with Mrs Woof Woof - a microwave steamer is perfect. Weigh out the basmati rice - good quality of course! Put in the steamer with some boiling water to cover, cook 4 minutes and stir, cook another 4 minutes and then let stand for 2 minutes. Perfect.
See my foodblog www.kitchen-delights.blogspot.com

Which is your favourite Nigella recipe and why?

I enjoy looking at www.kitchen-delights.blogspot.com.
The photography is lovely.

After all the Xmas food I long to eat - chicken, topped with bacon and melted cheese with a barbeque sauce - does anyone have a recipe for this please!

this is a new UK food blog I have come across - www.delias-recipes-reviewed.blogspot.com - this seems to be worthwhile dipping in and out of - what do you think?

A new food blog to try that comes from a different angle - [link]

art 1 - you are very informed - how come you have so much information up your sleeve? I agree with your comments Cat.

I meant Anthony Bourdain not Frank Bourdain.

I never eat in these places - I like good restaurants etc. and to try to know where the food comes from. I have always been curious to know how they put a steak etc on your plate for under a fiver and where they source the meat from. I read something by Frank Bourdain in the distant past and cannot for the life of me remember what he said about these kind of places. Anyway, thankyou for taking the time and trouble to reply to my question.

Does anyone know anything about the quality of the meat etc. at pubs where they sell a steak and chips etc. for under a fiver. I am always very suspicious because I do not know how they can sell food for this price.

Thank you Snowlight. Very informative.

Try Nigella's recipe for blueberry muffins - they are yummy.

I would like to cook a quiche/flan next week, preferably one without any meat content. I have been cooking a different one every week recently but would like some new ideas please.

I would like to cook a quiche/flan next week, preferably one without any meat content. I have been cooking a different one every week recently but would like some new ideas please.

I didn't know you could cook chicken, pork or lamb without liquid. I also have a Morphy Richards slow cooker - what setting do you put them on and how long do you cook them for? Many thanks.

Which juicer should I buy. My old very basic one has just died on me. All the reviews are very confusing. Recommendations would be much appreciated.

Does anyone know a really good book on this please?

Anyone have a recipe for this please. I would like to make this tonight. Have trawled my recipe books but I am fed up now with looking.

I am looking for a delicious cheese and onion flan with a good custard base. Can anyone help please. Have searched all my recipe books but have not been able to come up with a decent recipe.

Many thanks for your help. I agree this recipe does look particularly good - I will bake the pastry case first though before adding my filling. I am thinking summer - nice things to eat out in the garden.

I am trying to find a recipe for leek and stilton quiche but so far have not had any luck - does anyone have a recipe for this please. Many thanks.

This oven is brilliant. I can't praise it enough. Took delivery last week and very easy to use. Have so far cooked salmon steak, seabass, chicken breast, sirloin steak, sirloin joint and I am at the moment cooking jacket potatoes. Was very sceptical and thought oh no I've been taken in again!! How wrong was I. Chijl I think your conventional oven is the best option for baking a cake. It is impossible to ruin anything in this oven, everything is excellent and cooks quite quickly.

I have no idea. I have just ordered one from the television. When I have tried it out I will leave a message for you all, telling you the pros and cons, and if it actually works.

Lakeland used to sell them - I don't know if they still do.

I went to London last week - looked in the Good Restaurant Guide and came up with Carluccio's. I went to Market Place just off Oxford Street (very noisy inside), can recommend the vegetarian lasagne - yummy - excellent value for money. Full menu can be seen on their website. Maybe I would go to Carluccio's in Kensington next time.

You are being great Bungey. Did you buy your nu wave oven from the Digital shopping channel? Also, have you cooked roast beef, lamb and pork joints in the oven. How do pork and lamb chops come out. Do you use it cook steaks, can it casserole beef etc. Or is it for fast cooking only. Many thanks for your help.

Alex - a Nu Wave Oven is a round countertop turbo oven it works on convection, fan and infrared and is supposed to save on energy - we just had our energy bill recently and it wasn't a pretty sight.

Thanks Bungey. At last someone who has purchased a Nu Wave Oven. Are the joints and chickens cooked to perfection, do they dry out or are they succulent? Are they really worth the money and kitchen space? Do they roast vegetables?

Does anyone know anything about these ovens - you know the one - it is advertised on digital T.V. A reply would be appreciated.

Thanks Alex.

Do these round cookers as advertised on TV really work? Will they steam vegetables, do they roast in the same way as a conventional oven? Are they really worth the expense and space?

Found all the relevant information. Many thanks to you Rustie.

Not just any old recipe for scones but I would like to have a brilliant recipe for large scones, just like the ones made by chefs in good restaurants. Many thanks.

Rustie, I have looked at all previous discussions, but this still did not tell me how to make a buttermilk substitute. Many thanks.

Sometimes it is difficult to obtain buttermilk. Does anyone know how to make a substitute? Many thanks.