And you can make it with other fruit.

My favourite, apricots.

That might have been O.K. before the advent of central heating.

I used to work in a hospital laboratory and we made our own stock for growing bacteria and believe me it was just too easy.

Put it in a food processor, make crumbs, freeze if necessary then use some of the crumbs instead of some of the lour next time you make a cake.

Asda also give free yeast if you ask at the bakery counter.

Morrisons sell it next to the milk and cream.

TKMAXX get great bargains in Knives.

Sorry Lin8 missed this one.
So before I depart, its not a cake I am familiar with, can your friend give us a discription of what was in it?

Knowing W.I. market bakers its probably a family favourite and named after the person who either made it or loves it.
It could be a renamed classic or a variation on it.
I have a really eccentric fruit cake I named after my maternal gran called it Mays Fruit cake.
It won me an Ice cream machine in a cake comp.
Sorry cannot be of more help but will keep looking.
The Markets are compiling a new Cookery book so will let you know if it appears.

Try Linseed.

Available from health food stores and get an organic one.

You can add it to anything, including bread if you make your own, you can also put a spoonful into water and drink the result after 12/24 hours which is very easy .

Have heard you can use a traffic cone to get the right effect.

A new one of course.

Put 4 fruit cakes in oven and forgot to tell my OH to remove them when timer went off.As I went off to a meeting.

Well they made great bricks in the garden wall!

Love my microplane graters.

The long thin one like a rasp from a tool box is fantastic,about £7 in the States.

Snowy that was from the Good food mag too

Tried it and it was excellent, thanks for reminding me must hunt it out.

Well done relish!

Just do not want any fellow posters to get into trouble Feathers.

I know of other site where they are quite a few sites happy to post any recipes you ask for but understand the difficulties there are with copyright.

Ahhhh, illegal to photo copy books like this.

Most libraries will not do it.

Have a look on the inside page of any recent books and it will say something like...this cannot be reproduced by any means including photocopying without the prior permission of the publisher.

Lettuce and Lovage soup, very nice.

I use Jamies Italian friends Gennaro's bread recipe and it includes part semolina which makes it different, then the other week Rick Stein used semolina to get his pizza onto a hot tray in the oven.
Brilliant will do this all the time now.

Bought a few silicone tins in TKMax they bring them in from the States where they are very popular.

The Lakeland tin is great , its ine of the Alan Silverwood range and they are usually available from good cookshops too.
I have the 12 inch which makes every size down to 1 inch squares and they turn out with good square edges,Essential for icing as in a wedding cake.

So where does that leave those of us who make and sell preserves that are sold in glass jam jars?

Probably semolina

Gluten is a protein found naturally in wheat,rye and barley.

It is the gluten in strong bread flour that makes the bread rise as it reacts with the yeast.

If you find your wholemeal flour bread heavy try half wholemeal and half white bread flour in your recipe.
You can add some seeds as extras to make it interesting.
I use a mixture of pumpkin,sunflower, sesame, poppy and linseed.

Loads of pesto, yummy

did you go to Pastamania?
My daughter lives in Derby and would be interested in what you thought of it.

O.K you all should have had your copies of Delicious by now, anyone tried the Chocolate fudge cake?
We have visitors on Sat so will be doing it again,yummy

Lemon curd icecream for me
My recipe is slightly different
One pound jar of lemon curd
Add to it the rind and juice if one lemon
300 ml whipping cream
450 gm tub Greek yogurt
Mix all together then freeze either in a machine or just in the freezer.
Then put it into a long loaf tin/pan lined with cling film
Turn it out and serve in slices.
This is one recipe that works well without a machine , no taking out and beating but in a machine it is sublime.
Talking of which it is great with lime curd and a lime instead of the lemon.
It works so well because the lemon curd is made with eggs, sugar etc like the custard for any ice cream.

Another vote for a potato ricer.
Excellent

This choc fudge cake lasts a long time so had it for pud today with a puree of apricots and creme fraich.
Lovely
Need another idea for tomorrow to finish it of,any help out there would be most acceptable.

The Chocolate fudge cake was devoured with glee this evening.
Found some Loganberries in the freezer[had a great crop in the allotment last year] so made a coulis and has some creme fraiche..low fat of course.Yummy
Loads left ,anyone like some?
It could have done with a little longer cooking as the centre was a bit on the moist side but rather that than dry.
Will def do this one again soooo easy.

Spud1234, I have a subscription to Delicious, taken out when they were offering Typhoon scales in the deal so I forgot it comes a few days before its in the shops.
Sorry
Have not iced it, so will serve it tonight as a pudd.
Well a slice with some raspberries thickend and poured over and a bit of creme fraiche as it is very chocolatey.

Just got my copy of Delicious today and on the front....a lovely Chocolate fudge cake,so tried it this afternoon and it was so easy.
Unusual in that you add a tablespoon of vinegar to milk and make a batter.
Now just got to taste it.
Oh no still too hot!

How about 5 large trifles, each to serve 10 portions.

Do you have that many dishes?
If not do a couple real fancy then do 3 in any container , serve them up into individual dishes on your buffet table with the 2 beauties on show so you kid people they were all like that.

If you do your fruit too soon you will loose a lot of the vitamin content.

Flour that is contaminated will have microscopic eggs in it , they hatch out into these weevils.
Make sure you buy flour as fresh as poss a good make and from a store with a rapid turnover.

Not sure wether this belongs here or the drink section as its about Coffee.

If you are travelling on the A19 south of Sunderland there is an outlet park called Dalton Retail park Its between Murton and Seaham,just a few hundred yards off the dual carriage way.
Go to the Thorntons there for a nice cup of coffee and a choccie of course all for £1.25
You can have a light lunch with sarnies etc and their cakes are divine.
Then when you have finished look at their reduced choccies,mishaps are 2 bags for £1.99 too good to resist.

We also go to one off the M 1 in the Derby area much nicer than motorway service areas.

When eggs were scarce during the war[so my mum tells me]they used vinegar instead.
Maurgeret Pattern has a recipe in her "We'll eat again "book, and this is great for people with an allergy to eggs.

spud1234, glad you did not take offence and your poor computer let you down.
Hate it when mine goes off at a tangent,it wont send my emails at the moment so will have a backlog.
Looks as if Choccie cakes are the order of the day so off to make one for tomorrow.
One site I go on had a recentley married girl post her wedding cake recipe which was Chocolate and cointreau decorated with Thorntons chocolates...drool drool.

No not to pour over Sarah but to include in the raw mixture before baking.
Mayo is principally eggs and oil so it makes a choccie cake nice and moist.
Try a coca cola chocolate cake also moist and yummy.

As I said spud dont take offence as none was intended.
However now you know what its about you have cured it and thats great.
Its very difficult to put recipes on this board as most are copyright and would be deleted,but Be-ro have some great ones.Specially the one made with evaporated milk/carnation,really moist and no filling.
Take a look at their website.

spud1234, please do not take offence at what I am about to say ,but using capital or upper case letters means YOU ARE SHOUTING at us,and this gives some of us a headache.

If however your caps lock is stuck forgive me, but I think you should know.

Ahh Snowy ,that s the thoughts that keep some of us coming back.

you used to be able to buy a colouring gel that was also flavoured from Cake decorating shops.
It was excellent ,nice and thick and the red was rasp, green, lime, yellow, lemon but do not know if it is still available.

Heres my own mincemeat cake recipe,so old it only in imperial but it is nice and easy
5 ozs marg or butter,5 ozs caster sugar cream these together then add 3 eggs and 8 ozs selfraising flour and stir in your jar of mincemeat.
It seems to work best when the mincemeat is on the dry side.

Bake as 2x one pound loaf tins or as a tray bake.170 deg/325 f/gas 3.
If I want to make it very special I cover it with a brandy buttercream and some brazil nuts but without these it is a good old fashioned cut and come again cake.

Now that is food for thought Snowy.

Your name is very apt today as here in the N.E. as it is very very snowy.

Not sure but will ask tomorrow as I was a bit taken aback when he told me quite casually ,oh but we were told about this last year.

Not so sure aboutyour comment on the FSA Rustie as my relative in the soft drinks buisness was told obout this last summer but the press have just picked up on it now.

Apparentley Sudan 1 was banned in the USA in 1918 lot later for the EU to do the same!
Causes cancer of the liver.
My husband tells me it is what they put into red diesel to colour it.

Try a search on the home page in recipes, quite a few there.

You can make soup or serve them as a mash.

As we are not allowed by the sites moderators to have personal contact with each other your final request would not be possible Rachael.
However if you try Relishmammas site she might have some for sale.

Oh no , watch out for the wind.

In this months Delicious magazine, Jamie Oliver gives his recipe for Bread, now if I am not mistaken it is the same as his friend Giannaro's bread from his book Passione , so where does that leave the rest of us?

Flour made from rice,put through a milling process as you would wheat which make most of the flours seen in our supermarkets.
Try a health food shop like Holland and Barretts.
It gives a different texture to the shortbread.

Dont think Meringue Suisse has cornflour in its mixture which Pavlova meringue does.

Gosh, I always knew organic could be more expensive but.....

Seville oranges freeze very well.
Just wipe them over, remove any blemishes put into a thick plastic freezer bag and drop into the freezer.
Thick bag required as the smell will escape and flavour things inside your freezer.

Put some of your left over Rosemary into a container of water.
With a bit of luck in a couple or weeks you might see some roots at the end of the stalks and you can pot this up and never have to buy Rosemary again

Kunji, at the top of the page is a box with "search for",
type school puddings in the box beside it click on GO and there you will find some old threads on this subject that might just help you.

Its about time thre sprouts were bubbling away for this Christmas,got to make sure they are nice and tender.

yes and biscuits are scones and cookies are biscuits.

A friend of my daughter's had her Wedding cake made by Delia,did hope to get to try it but daughter dear missed the wedding.

you can make dumplings from breadcrumbs.

Sorry cannot remember exact quantities, can anyone else.

I meant to buy a mechanical timer that you put into your socket then put the slow cooker plug into the timer and set it for when you want the cooker to come on.

Leave home at say 8 am so set the timer for 1pm , cooker comes on at that time and meal is ready for 6pm or whenever you want it.

Helen try using a timer, then you can program it to come on when you want.

Depends on the quantities you used.

Maybe not enough sugar, or too much,or not enough acid as in lemon juice.Were they wild blackberries? or cultivated
Tell us your recipe and can advise further

I found through trial and error I get a better loaf just using the dough facility on my machine.
I then take out the dough and bake it in the oven,find its a better prove,lighter loaf and I get 2 one pound loaves rather than one large one.
I then use one ,freeze the other for a couple of days time.

or how about e-bay?

You used to be able to buy Cool whip, remember the older ladies use to get it from the freezer section.
Bit sweet for my taste buds.

sorry but I have the mincer attachment for my Kenwood Chef and it is excellent.
Probably not much help to you but its the best attachment I have,use it more than the Chef as a mixer.

How about a real French onion soup then you could float the bread plus cheese on the top.

If the weather was better Relish could have come down to Darli with some of the left over starter!

Very good done in a slow cooker too.

Brought a packet of "Original Sourdough " starte back from San Francisco but still have not got round to trying it, you have got me interested again.

Done all those things you all say not too and it works fine for my Yorkies.
Best tip is to use equal quantities of ingredients,use the same cup and have 1 cup plain flour, 1 cup eggs and 1 cup of milk and water mixed.Plus a pinch of salt.

I was once given the tip to put cold lard into the tins pour on mix and bung into a very hot oven and quess what it worked beautifully, no smoking blue fat and great yorkies.

Asda also give you an amount free if you ask at the Bakery.

I get mine from Morrisons at 29pence a packet and also the cheese counter at a department store.

Agar agar should be firmer.
In the olden days when working in the Path labs we made our own plates for growing bacteria on by using gels made from agar.They were firm enough to be incubated and handled upside down when nessesary.
Now they just buy them in.

Yes would agree about the difference in electrical supplies, would love to bring on back but my husband is dead against it.

Oxo kitchen ware is certainly available in the U.K.
Seen the mandolin on a web site but it is £65.

Just do a search with Oxo utensiles and you should find it.

Pleased to hear that siamese will pass the info on to my sister in law who is desperately missing her gravy salt.
As long as the Co op have not run out!

Thinking of selling my Cookery Year on e-bay as I never use it these days,so look out for it.

He has a very similar one in Gary Rhodes At the table

Well here in the north east turnips are the purpled skin and orange fleshed root veg.
The rutabaga I bought in Florida was identical.

Sorry about that Tansy, should have known a computer does not know the difference between Great and New.

Books for cooks is the only place I can think of otherwise.

Amazon have it in stock for £11.99

Sort of realised that, but thought by pointing it out might encourage them to give themselves a handle.

Why are you contradicting yourself whoever you are.
First you say Uncle Roys is the only one and now you say Old jakes is better.
Very strange.

Now you are talking Cindy ,will get back with some ideas.

Use soya milk or soya cream.

Provamel make an excellent range.

Check out the Diabetic society site.
However I did offer to make a diabetic friend a Christmas cake but he declined as his dieticen told him it was too packed with dried fruit, high in sugars and for him not to eat fruit cake etc.

Excellent
glad I am not the only one who brings food stuff back from visits.
Went to Pisa last year and went to some market stalls, my sister in law came away with a dazzling orange bikini whilst I bought a big slab of Parmesan!

Can agree with a previous post....
Try Delias Cookery Course book/s ,the one with the black cover.
This accompanied her T.V. series and was from 1978 to 1980 so anything from here should be authentic.

Good job we read the recipe right through Flaky, or could it be the plum type of pear halves?

Plums halves what plum halves?

I get muslin from the fabric department of John Lewis.
Might do instead of cheesecloth.

Use it to strain fruit thro to make Jellies.etc.

Well done lesley, its quite exciting winning something on Ebay.
I know that those of you who cannot get double cream like to have one of these gadgets.

Never got away with mixing baking powder into plain flour so I stick to Self raising.
As for it being old surely the sell by date on the pack gives an indication of the age, plus any special offers going on the pack side .Never hangs around my house to long anyway.
The same principles apply to the age of the baking powder too
Never had any problems otherwise.

Only time I tried to make jam in my breadmaker I ended up with a sticky mess.
So back to the jampan.

It should not really matter which size as you will use the same pot to measure all the other ingredients.
Well as long as its not the giant size.

Just found this site which sells a dry cure to make your own bacon etc.
Also sell sausage making equipment.
www.kitchenandgarden.co.uk

Magimix is the Rolls Royce but expensive.

anyone out there still looking for one?

There is one on Ebay at the moment complete with instruction book.

Comptons are supposed to be reopening according to my local Weigh house but the owner also said do not hold your breath.

Got some liquid gravy browning from the CO OP which sounds similar on the list of ingredients.

Any dark brown sugar rather than white.
But black treacle also has a raising effect and can cut down on the eggs needed so check your recipe.

Thanks guys, thats what happens when you are away for a long time.

I am back from my month long travels and have a burning question for you all.
Well last visit to Florida came back and asked about cooking a chicken with a beercan up its parsons nose,now this time its deep fried Turkey.
Anyone tried it?
Anyone cooked it?
Yup its a whole turkey,deep fried in a special contraption, a huge boiler like thing you fill with gallons of oil.

We have goose fat on sale in our very small Somerfield.

Am waiting until it does not sell then will buy it all up at a good price.
Always the optomist[with her wine glass half full]

Often the Morrisons pack of unwaxed are cheaper than the waxed!
They keep great in the bottom of the fridge.

Thanks Mammachef but my friend is allergic to oranges !!!!

Just to rub salt into your wounds ,we are here visiting our wonderful friends in Florida and the weather is perfect, warm the occasional white fluffy cloud but a minor drawback.

No grapefruit.
An effect of the dreadful hurricaines which my friend escaped with no house damage thank goodness was it striped the trees of the grapefruit.
It left her lemons unscathed but a bit difficult to eat for breakfast.
So no making marmalade this time but perhaps a little lemon curd would be good.
Have to make sticky toffee pudding for her before we return,yummy.

I like the fact that there are no preservatives in my bread, apart from salt that is.
Just make smaller and freeze half/part of it.

why?
Have you forgotten your name or are you a Halloween Ghostie?

Not sure there is an all round mixer/processor
You really need 2 seperates
I have aKenwood, great mincer attachment as said plus I use the sieve attachment too but then I would not be without my old big Magimix for other tasks.

love fresh anchovies.

Good heavens what happened there?

Costco do a very good Parmesan and its ready cut into wedges,buy just what you need.

Costco do a very good Parmesan and its ready cut into wedges,buy just what you need.

not sure as the anchovies are preserved with salt.

But how much and which kind I know not.

Apparently the pumpkins sold for Halloween and carving are field pumpkins and not suitable for cooking.
Bit rough and tasteless.

Could I just return to the beginning of this thread and suggest anyone wanting cookbooks particularly by celebrity chefs that you try ebay.
They get some good bargains on there, they have Nigella's and Jamie,s latest.
I sold my Brian Turners British cooking on there and was amazed at the interest I had so good for both buying and selling.

You can buy it mail order from Carluccios in London
He sells the pasta and also sachets of the said ink to make your own.

A slow cooker is brilliant for making stock.

Thanks Livewire its just I knew it was more than just turkey breast.

Anyone out there know why this joint of Turkey is called a crown and not just refered to as Turkey breast?

Something meringuey....individual baskets or a pavlova.
These can be made in advance,stick indy ones in a tin and overwrap Pavlova in tinfoil.

Have a look on ebay, its amazing what can be found on there.

Sorry Rustie, think I know what Patricia is getting at but being both old and fashioned, marmalades for me are made with citrus fruit.

Think you can order less Nick but have to pay the postage.

if doing the above remember to allow for expansion as the puddings cook in the muslin.

Aha but a pint of water weighs a pound and a quarter.

A Dundee cake is a classic recipe and you should find one doing a google or such like search.
It is a light fruit cake with orange peel grated into the main ingredients and usually a ring of blanched almonds on the top.
All Gary Rhodes did was to then bake them in muffin type tins to make them an individual portion.

even milk with a teaspoon of vinegar will work as buttermilk.

Do them in teacups or dariole moulds.

Also cook them all together in a baine-marie covered in heavy tinfoil in the oven.
You can pack the oven full, get it done in one go with no steam.

I do consider myself to be a bit of a preserve nut ,have made/sold/taught classes for many years so can offer some advice.
If doing a normal jam with the usual sugar content just clesn sterile jars are fine also chutneys have a lot of preservatives in them, natural ones like sugar vinegar and spices so again no need to use the water sterioisation method,this is more used when bottling fruit and veg in the Kilner type or Mason jars.
If using new or lined metal lids no need for waxed paper underneath as the new type lids have a coated lining.Pour your jametc into the jar then put on lid then pour the next and put on lid, this means that the heat will help form the vacuum as it cools.
You can actually see the lid is slightly depressed when the whole jar cools.
My Dad used to ask me not to pu the lid on so tight as he had trouble removing it, put as I pointed out to him that meant that a seal had formed from the heat and then the cooling of the jar.
Bought him a Jarkey from Lakeland and no more problems.

try www.squires-group.co.uk
they might have it and they do a postal service.

Thanks Trudi, the muffins sound good as the pies might grow a bit more green....
But some piles of different types of apples would be good too.

Having great fun making a large hedgehog bread and mini loaves to display on the school Harvest festival.
One day I will attempt the proper Harvest loaf, meantime any more ideas?

Think this has been asked before but if wrong you probably need to make contact with a Cake maker/decorator type shop.
The ones that sell boards /fondant icing etc.

and there was I thinking I had rapier wit!

Did an AOL search for properties of Aluminium foil which told me about the manufacture of foil so pick your search engine Rustie, 10 paces turn and fire.....
Sorry Rustie forgot to get some Seconds before I started duelling!

to return to the topic of shiny versus dull, this is because of the way tinfoil is manufactured.
It goes thro rollers and the side that touches the rollers becomes shiny and the other side is matt.
So it does not make any difference for conducting heat as they both do it at the same rate.

I feel your comment about the right and wrong ways that Delia uses is not correct.
To my mind there are very very few "rules" in cooking that cannot be bent or reinvented.

Bit of an urban myth....there is no difference in using either side for any job.

Some of the cash and carry sell them like Batleys but I used to make my own, you need food grade card but not difficult on a small scale.

Try it and see,snowy thats what all great chefs seem to do.Take a well worn recipe and use a different version of an ingredient in it.
I have used greek yogurt when making ice cream and it is fine, sharper yes but very nice.

Thanks for reminding me of this thread, we dont often have roast chicken, not OH fav but got an organic chicken reduced in our new Somerfield the other day and this method popped into my head.

So tried it over a can of Caffreys and only one thing to say.....absolutley delicious.

Make sure you have a water supply near.
Asked my OH for one and had not thought about the supply for ice and water!!!!!!!
He had so no expensive mistake there.

I think that Harry Ramsdens use beef fat for their fish and chip pans.
Least thats what they told us during the various beef scares as they felt people had the right to know.

Does your packet of leaf gelatine not tell you the quantities the leaves will set?

What fruit?

Pricky pears or cool cucumbers?

hot scotch eggs......no thanks.

But please try it DeLeeder,just stay there while they go....
Bang !!!!!!!

go to the diabetic societies web page.
They have the knowledge you require.

In this months Good food mag there is a Delia supplement and in it is her recipe for Green tomato chutney,excellent.
This recipe has won me more than one prize in competitions.
Add some fresh chillis for extra oomph.

Thought I would give it its own mention as it has been mentioned already in other topics.

Washing up liquid is indeed ideal for cleaning the skins of citrus fruit before use.
Just make sure they are also rinsed well.
Alternatively adding some vinegar to the washing water also works.

Be easier to add water.

Really wanted to be more specific but as DeLeeder has blinded you with science will resist telling what else you can do.

teacakes, scones,both with home made jam.
In the winter, drop scones, muffins[english] and pikelets.
My Mum still has afternoon tea every Sat/Sun when we call in on her and her in the N.E. it is a must to include fresh Cream cakes,yummy yummy, forget the calories.

Just make your fav recipe without the nuts and add extra flour for the ground almonds and some extra dried fruit or cherries for the chopped almonds.

Bramble jelly is good too and no pips of course.

that last advice might just set your microwave on fire.
Make sure you have a little pot of water in there too if you want to dry herbs in your microwave.

One to you Rustie

Yes it was......not sure how much fun it was for the chicken!

I was always hopeless at meringues now I use the following and have success every time.
To each egg white use 2 ozs of icing sugar.
Whip together until very stiff.Pipe this mixture for meringues.
For Pavlova add your vinegar and cornflour[this is what gives the marshmallow middle]
Put into a hottish oven, not the usual cool and bake for 1 hour then switch off and leave until cold, I usually leave it overnight.
Slightly different but it works for me.

is it just me or do others think that DeLeeder could almost be related to the great Pinwald?

It seems like a lifetime ago that this post took off...but it was just the beginning of the year!

And we are getting a Lakeland in Newcastle very soon,
wey hey pet.

For those who want chicken cooked with a can of beer.....
good luck

No I am not, its a policy on this board that recipes like the Gary Rhodes one are copy right and cannot therefore be posted.
Believe me , I for one would be extremely happy to post lots but have been deleted before now.

See , anything this good does not go away that easily!

Thought you were not supposed to write other people's recipes on site?

rumian, try ebay.
Click on china etc and type in Richmond you will see a couple of tray dishes going for £1 at the moment.

its a cultured cream, similar to sour cream.
In what way do you want to use it?

If she doesnt use it already try Soya milk.
Not unpalatable if you get the one sweetened with apple juice.
Couple of glasses of this each day should help.

Thanks for the tip to grind them Nick.
Have done that and used them in a few things already including a type of pesto.

Or baked sweet potato , with all that lemon/honey sauce, yummy

Seen one or two on ebay.

Its made by Typhoon, and cost about a fiver.Got mine in Fenwicks.

Got a 200gm bag of pumpkin seeds for £1 at my local Weigh House today so safe for the next batch of bread.

Just got the loaves proving as I type this keren90

O.K. which of you ladies have caused the run on these 2 ingredients?
After Dr Gillian telling us they are the form of female viagra the supermarkets now have a shortage of them.
Me I just add them to my bread, honest,along with linseed, poppy and sesame.

You can buy them as a dried ingredient in the U.K. from shops that sell equipment and ingredients for making wine at home,do you have anything like that where you are?

Bread,pastry,mayo,pesto,yorkshire pudds,stop me now otherwise I will be here all day.
Its like having another pair of hands in the kitchen.
Try to leave it out on the bench somewhere as you will use it more.

Managed at last to get hold of the Typhoon pastry brush.Anyone else got one?
It is the one with teflon instead of hairs and can be put in the dishwasher.

The book is one of her first t.v. ones Illustrated Cookery, with the black cover.
It uses plums,tomatoes either red or green,and apples.

Saw it when on hols in Florida,not my kinda cookery prog.

I make mint sauce by chopping in the processor adding vinegar bottling and keeping in the fridge until next season.
No sugar just vinegar no problem.

try Delias recipe for Dowerhouse chutney, it uses victoria plums and is a lovely chutney.

Really thought it was only good as a substitute for wallpaper paste.

Whoops silly me.

Try Trex

Sorry kiwichef, love my global knives, each to their own.
Perhaps they are better for us women.

But then I did notice they had them in the kitchen in Big Brother this year.

Perhaps you need to pickle your own.
Thats the only ones I can think of, like pickled lemons.

Even at my advanced age could never get decent mashed potatoes until....
You ve guessed it got a potato ricer, excellent.

Damsons are a type of plum that usually grows wild specially in the North Lake district,like a large sloe/bullace.
Can be used to make damson gin or even jelly as it can be a bit dificult to take the stones out.

My Great Gran used to put rings of apples on pieces of dowling then suspend them over her old fashioned range until they were all dreid out and leathery and we ate them instead of sweets , lovely,a long forgotten memory.

There was a factory in Birmingham were Kunzel cakes were made and they were an assortment of small very sweet cakes , brought back some years ago thanks to Sarah Kennedy and a campaign, by Mr Kipling.

Think your Kunzels might be a different thing all together, ask her what they were like.

Juicing a pomegranate perhaps?

Marmite probably contains a lot of B vitamins and if you take Brewers yeast, also before holidays it stops mossies biting.

They do not like the aroma given off by the B vitamins so I have heard, but as long as it works who cares.

Heard of cakes with tomato soup and/or pepper in them.

Boots the chemist are selling off all their Jamie Oliver products for half price, so I bought the pestle and mortar.

It is excellent a tenner instead of twenty pounds.

Please DO NOT bring honey back into this country as it is illegal
A banned substance because of the viruses it can bring to our bees.

Best eaten raw as they are a dessert gooseberry and much sweeter than the green, but they freeze well themselves.

This recipe came to me via a W.I. friend whose Aunt went to Australia and sent it home, and it consists of rubbing in fat to a flour and sugar mixture then adding eggs and milk.
Leave in a dish overnight then bake.

It works do not know why but there you are, todays new word.....flong flong.

Well just outside at Halgarth Manor.Pittington.
Had a very nice meal there last night Sunday 11th July for our Anniversary.

Good menu , inexpensive at being set at £20 each but nice touch a bottle of house wine included.
Not Friday or Saturday though.

Did a google search and Tusk is a variety of fish.
And very interesting it is too.

Woll is a manufacturer of pans.

I have a deep frying pan with a glass lid that I use for everything and it is brilliant, but it never had a non stick surface.
Think they are German and quite expensive.

Last time I went to the Good food show they had a stand there and were most helpful.

See if they have a web site and send them an e mail.

Dried ones soaked in some booze like brandy?

Its all making me feel very hungry.

Quite right Trudi.

To quote my "bible"i.e. Barbara Hammond's Cooking explained "In recipes using any pastry, the weight given always refers to the weight of flour used e.g. 100 gms short pastry means made from 100 gms of flour"

This book was used as a text book when schools taught Domestic science and has stod me in good stead along with the Ceserani and Kinton text books.

Soda water should do.

Do you have to stick to a budget?

What are the guide lines you have been given, it is usual to be told more than a 5 course menu, help us to help you.

Forgot to say that the tops twist off so do not do as I did went without as I did not have a bottle opener!

Can recommend the Old fashioned lemonade and Seville orange jigger that Fentimans make.

First time I drank these was in Heals restaurant and was so surprised to see they are made in Newcastle.

Now I buy a case at Gateshead Flower show where they have a stand and do a special price.

For me its anything tasting remotely of aniseed.

So no fennel thank you.Or aniseed type drinks like Pernod or Ouzo.

Sounds good to me relishmama

I do a very similar thing with my Prima bread machine and this week used a white wholemeal which was interesting, more for kids who do not like bits in theirs but get the wholemeal goodness.

I also make up a mixture of seeds, sesame, linseed, pumpkin sunflower etc and toss a handful in when the machine does its beep for additions.

Got a cheap bread book from Marks and Spencer this week and wil try the marmalade bread from it, will let you know how it goes.

Great service Devs spices, to give us all this information, thanks.

Try looking for a recipe for Soda bread, as long as you have some Bicarb of soda that is.

jax47, when in Barbados airport try the upstairs lounge area , as downstairs gets packed.

ALL flights are badly announced so take care.

First time we flew back from there we were walked out to the tarmac and there were 3 identical Britannia planes and someone had stuck a piece of paper on the bottom of the stairs to say where they were going to.How we all got on the right flight was amazing.

Love Barbados and the people.

Well it would have been if they had not played the March of the Mods as they walked thro the dining room!

French raisin toast for breakfast.

Beverley, must take issue with you regarding your idea of ponsy.

These 2 dishes are NOT the same.
Bread pudding and bread and butter pudding are 2 entirely different desserts.

dee 3 , it must have been recognisable as a recipe written by someone well known, from their series or book.
Printing it on here would break the copyright rules and the site could be prosecuted.

Will now look and see the recipe ,sounds just up my street!

Paul, forget the cake lets just drink the milk and rum, warmed up on a rotten rainy day like this!

So there you go Georgie making these will keep you warm in the kitchen on a nasty weather day.

I reckon to sell the Rice loaf , one pound size for about £1
Find its a good idea to wrap cakes like this in cellophane put a label on saying Rice loaf and the price, big big help to the person running the stall.

If using any nuts in a recipe a label saying Contains nuts is also a help.

An old family recipe so still in imperial measures but easy enough to adapt.

6oz butter
6 ozs caster sugar
3 eggs
4ozs ground rice[Whitworths do this]
4 ozs self raising flour
a litlte milk to mix.
half tsp vanilla essence
Cream butter and sugar,add eggs and vanilla, fold in g.rice and flour sifted together add milk if too stiffSprinkle a little caster sugar over surface before baking to give a nice crust..
This will make one 2 pound loaf tin or two 1 pound
loaf tins,easily doubled for mass production!
You can substitute half of the ground rice with ground almonds for a rice and almond cake or all of ground rice with cornflour for a Sand cake.
Bake in a mod oven for 1 hour approx.

This is a nice moist cake and beloved by older people and those who do not like dried fruit in their cakes.

No ground rice is not the same as semolina.

Semolina is from durum flour and more gritty than ground rice which comes from .....you guessed it rice.
Useful for anyone on a Gluten free diet
Am about to post the recipe for a Rice loaf.

Mixed Berries with a chocolate sauce.
Blueberry muffins
Blueberry pancakes.

We used to make these at work in the late 60's .all sorts of combinations.

It is also a speciallity on cruise ships.The Parade of the Baked Alaska ,they light them by pouring inflammable material into a half eggshell putting on top of the Baked alaska, lighting it then dimming the dining room lights whilst the waiters carry them thro the dining room in flames!

The idea is that the covering of meringue protects the icecream thro its hot passage in the oven.

A few years since we were there well about 5 or 6 but then there were great Tapas bars, lovely place Nerja, younger daughter going back there this summer.

Just checked the Fentimans site and they state that their Ginger beer is brewed from finest chinese ginger root.

Therefore if it is brewed it should contain some alcohol.

Love most of the Fentimans drinks specially the Seville orange jigger.

Martino ,I was talking about homemade via a ginger beer plant,which is fermented with yeast.

Also Fentimans do a proper ginger beer which has a very low alcohol content.
If the alcohol content is below 1% if I remember then it does not have to be declared.

Martino would be interesting to try different vinegars to taste the differences with the finished raspberry one.
I think our wine vinegars are not so flavoursome as your probably are and our white distilled can be a bit harsh, but I intend to experiment soon as the raspberries ripen, which looking in the allotment yesterday will be soon.

I freeze rhubarb evey year and just cut it into chunks put in strong freezer bag and bung in the deep freeze and its fine.

1 pound or 2 pound in each bag is fine, you can also freeze it on trays before putting in the bags so it is free flowing.

Yes make your own raspberry vinegar, its lovely.

Rasps are just appearing in the shops but you can use frozen ones.

My method i s slightly different to Martino's.
Pour one pint of red wine vinegar over one pound rasps in a bowl.Stir each day for 3 to5 days then pour t hro some muslin or a fine sieve, do not press then sweeten the resultant juice to taste, dissolve and boil for 10 mins ,bottle and keep in c ool dark place to keep its colour.

Ginger beer is mildly alcoholic as it is fermented with yeast.

Anyone have a gingerbeer pland as a youngster?

Sounds wondeful Pete, must try it soon.
Thanks for the practical advice.

all in miniature of course

Well it was the cherry tomatoes that did it,lets have those nice big knobbly ones you get sur le continent.

Agreed Martino.

You can use any bread recipe as long as the quantity fits your machine.

Mine is a large Prima so no bother.
I also always use fresh yeast and as long as you dont use the pre timer it is perfect.

yum yum sounds good to me too.

Take stones out of plums, stew in a little water[or none if done in microwave]
Sweeten and puree a little, put in the bottom of dish, make topping by mixing equal quantities of thick greek yogurt and whipped cream.
Spread on top of plums and sprinkle with brown sugar,leave at room temp for sugar to melt/dissolve before eating.
Very easy and yummy.Also do in individual glasses.

Just for you gemstar as time is running out.
My recipe for Lemon curd icecream
One large jar lemon curd
home made is best but if shop bought add the zest and juice of one lemon.
300ml whipping cream
450 g thick greek yoghurt.
Beat zest and juice into curd
Add the cream and yoghurt and stir until smooth.
Freeze overnight

For a change use lime zest and juice instead of lemon.
See your posting for help for some ideas for serving.

Aha that would explain the Devs spices ,as their address is in East Anglia.

Did wonder if I could use one of my aged parent's insulin syringes and you have just answered that,

thanks Peter2

Thanks for that thought Gaye.

Have made pasta before just not this recipe which includes semolina and just rolled out beautifully.

Once tutored a course called Pasta and pizza,s but as we needed to eat everything at the end I included Party pudds and it went down very well.
The students could not believe how easy basic pasta was.

I like it for lasagne as you can cut it the shape of the dish you are going to use.

First time my daughter did this she carefully cut the sheets of pasta into pieces like bought lasagne sheets!

Bought this fascinating cookery book some time ago and have made the bread from it frequentley so Saturday tried the pasta recipe ,wonderful

My veggie friend could not believe it when I told him I had made the pasta in his Lasagne.I was not lying when I said it was easier than making pastry.

And I just used a rolling pin to make the sheets.

Not sure I want to use my Mexican vanilla at all after reading about what might be in it.

Seems like Mexico does not have any labelling laws.

Sorry chuckley but if I had been shouting at you,
I WOULD HAVE DONE IT IN CAPITALS.

The trouble is trying to get intonation into the written word, sadly it doesnt work very well so please accept my apologies.

Surely if you have to make a special journey to the supermarket to get the pastry you could mix the flour water and gee I think is the other ingredient.
Leave to rest whilst you have a coffee in the sun !

Also no hassle no petrol and then just roll out and away you go.
You have to make your filling or will you be buying that too chuckley?

Binty if you go to a Health food store like Holland and Barret you will find a great deal of substitutes for diary products some of which have been discussed on here before.

Try Soya milk or rice milk, great for cooking also a soya cream substitue for making sauces lots of other things too if you look around.
I have tried silken tofu instead of cheese in cheesecake type toppings/mousses

WXYZ I did exactly the same,bought liquid vanilla in Mexico a few weeks back and whilst talking to an American lady later in our hols she told me she always bought hers there.Which was reassuring.

But she did say it was very strong and to taste it before using.
Boy was she right so I use about less than I would other extracts but try at some point to taste the dish being made and adjust.

Just checked the packaging on mine and it does say will puree garlic and ginger.

My bigger 2 I bought from Good food magazine when they offered them bogof.

Just been on to Tabascos web site www.tabasco.com and it is very interesting.

Your questions were answered in FAQ and they say the shelf life is 5 years so have a loook ses.

Try a microplane, file type grater.

Yes jeanster I would call Mars bar cake , one made with melted Mars bars and rice crispies.

I think I meant I could eat his pizza no matter what the Mozarella was like but hey that was lunch time and now its evening so what do I know?

Terry still have some fresh yeast left so will resucitate with a little honey, honey.

No the thought of sausage leaves me cold. Now anchovies are a different matter. Nice and salty!

You beat me to it bondie02,recieved my copy this morning but just sat down to read it at tea and theNY cheesecake sounds great.

stop, stop, stop.

I want pizza and I WANT it now

Dont care if your balls are watery or not.

P.S Fenwicks had no fresh yeast in this morning Tel boy hence the anguish.

Swettenham Arms in Swettenham village was always excellent whenever we visited.

Anchovies for me Terry but could just about manage a little Basil on top but only if he is little,sorry that should read if the basil is on the small side.

Delia does a great easy Hollandaise aka John Tovey too.

Thanks Terry, the Craster kipper place is a member of the Northumberland foods.

They still do the smoking on site with the shop next door, the kippers were wonderful,it was very damp today and the smoke coming out of the smokehouse was just hanging over the village.

Surreal.

Oh they also have a small restaurant attached.
In the shop I got kippers,smoked haddock for tea on our return today,smoked salmon pate delish,kipper pate and another producers smoked bacon.

lemon balm is also a good addition to stuffings where you chop and add sage/parsley etc.

Well these are not canned but neither are they fresh as they are herrings that have been smoked over oak chippings so not fresh fresh.

Eldest daughter has rented a cottage for the week in Craster and we are going to visit for a couple of days.
She thinks its to see the adorable grandchildren which is of course partly true but am really looking forward to trying some Craster kippers.

Will give my verdict on my return.On the kippers and any other fish we sample that is.

Mosie, if msg is added to soy sauce then it must be shown on the list of ingredients.

For example sugar is also a natural preservative and it is always shown,however try looking for its E number which is E621

Failing that Kikkoman is a naturally brewed soy sauce from soy and wheat.

Try Kinnerton

Their web site says they have a completley different production line for making their chocolate free from any contamination with nut products.

www.kinnerton.com

My daughter gave me this site to book tables at some great restaurants.

www.toptable.co.uk

Here are some more ideas of what to do with Bicarbonate of soda for cleaning round the house Beccanurse.

Cosco sell her Mango chutney which is delicious.
Full of whole spices as well as large chunks of mango.

We kept hens for some years on our allotment and the eggs were wonderful.
The colour of the eggs or rather eggshell is dependent on the breed of hen that lays them and nothing else.

In the states they go for white shells were we prefer brown but some of the hen varieties give pale blue and other colours.

Do not usualy make red tomato chutney as it takes forever to evaporate but did one some years ago when doing a project on Preserve making so will take a look see Gaye.

Lots of rhubarb about so here is another recipe.

As it is quite old it is in Imperial measures.If made now will be lovely by Christmas for all those cold meats.
2 pounds chopped rhubarb
1 pound chopped onions
1 pound sultanas/raisins mixed.
8 ozs sugar
3/4 pint red wine vinegar
1/2 oz ground coriander
2 teaspoons curry powder
2 teaspons salt.

Simmer rhubarb and onions in vinegar until soft.
Add dried fruit,coriander,curry powder,salt and sugar,simmer for 1 to 2 hours until thick, then pot.
Try and keep for at least 3 months to mature.

You can vary the ingredients if for example you do not have coriander try something different but stick to curry powder.Also any kind of sugar, brown or white its up to you.

you lot keep fooling me with where you pop up,well at least you are all the nice kind of pop ups!

Yes back but with this lovely weather still feels very holidayish.
Enjoying,my own bed a soak in the bath after only showers, and some good home cooking.Ahhhh

Love the use of the @ Ken .
Well done must remember it.

Let me just try it in a Nick word
@rsenal

Strawberries.

Chilled strawberry soup
Strawberry and avacado salad
Strawberry cheesecake.

Yes Kenneth you are right about the mini blade and the whisk which I have found a waste of space.

Yes my Kenwood chef has a rumbler too but I never use it ,its awful to clean, go with the wash and boil with skins on.

Have an address for Magimix somewhere will look it out.

Also have a recipe for Rhubarb and fig jam, made with dried figs, if you are trying to use up a surplus of Rhubarb.

Just made some yesterday jansco,not the easiest of jams to make as there is very little pectin in Rhubarb.
The older it is the more it can increase but not by much.
If you do not find a satisfactory recipe will post mine but it is a bit of a cheat as it uses commercial pectin to make sure of it setting.

The Orzo would be cooked as part of the whole dish, not as a side dish.

Aha Chris on Thusday you were new now you are getting to be an old hand.
If no one else has said it....welcome.

Try typing in Green olive paste into the box above the word Chat on this page then drop down recipes next to it and there it is.

Try doing a search, its out there available by mail order.
Maybe Carluccios will stock it.

Forgot the most important thing, it is called Orzo

Well done Helen,love making my own bread.
My daughter bought me 2 Alan Silverwood bread tins for Mothers day last year but are for pound size loaves and they are excellent.
No one but no one me ,included dares use them for anything other than bread.

Yes that is a type of greek pasta and delicious it is too.
Not easy to find, I usually bring some back with me from Crete.

Thank you for that info, Livewire

Well pantyman how do you feel about your egg comments now?

You have been very quiet since you started this thread.

Come back and tell us otherwise we will have serious doubts about your identity.

O.K. Livewire let the rest of us have the address of your great site please.

Annev, most measuring jugs here have cup measures on their calibrations too.

At the risk of repeating myself, easier to buy a cheap set of cups ,then you have them for life.

How about a sketch called
Eggs,eggs eggs eggs.

Aploogies to anyone who prefers spam.

Mind he was never around when I needed the string mending when it broke on my carrier bag.

Those who have never heard Bobby Thompson will not know how handy it is to have an engineer around when this sort of thing happens to a girl.

Soooo quick!

Ah Terry my husband for some years was a hengineer.

Quite white Terry.

You have asked twice now, why?

Goodness there have been whole books written on the subject of Chocolate cakes.

We need more info to help you on this one sanch

Oh yes the Galloping gourmet with his glass of wine.

I remember Glyn Christian, he interviewed me for a morning t.v. slot on a show coming from Olympia.
It was a hoot as I was just talking to him about some unusual preserves the W.I. was selling ,next thing I knew I was being miked up and off he went.

The powers that be were not amused that this nobody from the sticks ended up being the one interviewed but I enjoyed my few minutes of fame.Not even the statutory 5.

Was also going to mention Ikea as we went yesterday and when I saw them thought aha must reply to that posting on storage jars, very cheap too.

Not sure that is the only reason for the bitterness you have encountered Dorz, as the same happened to me this week and I make the veggie chilli the same way every week.
It was only the green peppers out of the bag of mixed that did this.

Tuppy hate to throw a sanner in the works,but are your lemons really suitable for preserving?

You need to check the box they were imported into this country in.This will tell you what chemicals have been used in their packaging etc.
Some citrus fruit actually say do not eat the skins of these fruit.This is because of the fungicides and preservatives used, so worth checking.

No Eves you cannot use icing sugar in the making of cakes,have a look at the recipe Nigella uses in her Domestic godess book, for Chocolate cherry cup cakes she melts most of the ingredients most strange but it works beautifully.

How about this?From my mothers hand written book.
8 ozs fat
1 lb plain flour
2tsp mixed spice
6 oz caster sugar
6 ozs sultanas
6 ozs currants
2 teaspoons bicarb
1/2 pint milk
2 tbs vinegar
Rub fat into flour plus spice.Add fruit and sugar.Dissolve bicarb in milk add vinegar and mix quickly into dry ingredients.Bake 2 hours in a mod oven.
In the book she uses loaf tins but you can work for a round or square tin.

Do not think so ,I would not have had cup measurements at the time of making,and my little old lady,I doubt would,just a tea cup would suffice.

It is the soaking of the coconut in milk that works so it could be done in more or less any recipe.Anyway just experiment with a teacup.

Trywww.cookshop-online .co.uk
They have a large bread tin by chicago that might do, bit expensive but looks good.

Jackster it works for me, local honey helping with the symptoms of hayfever.
Think its the idea that local honey has some of the antigens that the bee produces to the local pollen around causing your hayfever.
Try looking on line for the local Beekeepers association in Lancashire.
Sometimes small health food shops sell the local beekeepers honey.

Thanks blondie02,another idea taken a little further,will try a chocolate topping.

Is that Walmart as in the American Sam whatshis name Walmart.?
Then it is Asda over here so that might be the place for your Mum to try.

Saundra this recipe was given to me a few years ago by an eldely ladie at my W.I. it might sound strange but it works, cups but very easy.
1 cup of milk
1 cup coconut
soak these 2 together for at least 2 hours
8 oz marg/butter
2 cups caster sugar
3 cups self raising flour
4 eggs
Cream fat and sugar,add eggs then flour and fold in cocnut and milk.
Bake in a mod oven for1 to 11/2 hours.
I usually make this in loaf tins for easy cutting but not sure what size big tin you will need.

Does your machine work in triplicate Paul?

Very pleased with this product bought from M&S
Tried the beef a few weeks ago but not wonderful however this week bought the chicken and used it in the recipe on site for Pan fried chicken with apples.
The sauce was made with cider and chicken stock then reduced before adding cream ,I used this conc. stock with good results.

It is only a small jar ,paste like and needs no refridgeration ,has a nice taste and easy to use,bit pricey but well worth it.

Sonia think you have got it the wrong way round,Lynsey can get it in Germany but wants to know if it is available in the U.K.

If not she will have to bring it with her from Germany, now that is a new slant.

Not sure about savoury but next time you make a fruit cake try putting a couple of tablespoons in the cake mix.

Now Porridge that you have taken your advice can you not use soya yogurt?

There is a recipe to make your own on the Vegan web site and then how to turn it into cheese, fascinating.

I am sure you can buy Kraft Miracle whip in most supermarkets, it is available from our local cash and carry.
Try contacting Kraft food via their web site and send them an email.

You will need to tell us what you are having for your starter and dessert so the main course will compliment them.

amythatsme,you do know you can only post recipes on this site that are yours i.e. original to you and not from a book where there could be an authors copyright?

Fresh yeast can usually be bought in small amounts and it is lots cheaper than dried so do not worry about not using it all.
I use fresh yeast in my bread machine all the time with great results, the only thing you cannot do is put it on a delayed timing.

Heres how, mix the fresh yeast with the liquid ingredients put in the bottom of bread pan then put dried on top and away you go.
Bakers use fresh and in Asda they will give you fresh yeast free if you ask at the bakery department.

Long time since I had them blondie2 not easily available but seem to remember the brown sugar and rum delicious.

Reminded my sister yesterday and she said that they were banned in their house because of that Monday morning effect, but dare not put that on here under the afore mentionded title of Far ting Monday.

Well it looked as if breaking that word for yes breaking wind got by the censor by putting a space in the middle but could not get past you clever lot out there.

Perhaps Nick should try it when talking about Ar senal

Yes I must admit there have been a few times when I would have welcomed an edit button , also a spell check.

Oh sharon you will soon get lots of sensible advice I am sure but on quickly reading your request I thought you were talking about cake type brownies.

Silly me.

Hers a couple but they can be pricey, I usually make mine in a basin but remove and wrap when cool in cellophane.
Most people have a basin they can reheat in on Christmas day.
I have used red cellophane which looks very festive or rewrap in muslin tied with raffia for a very swish finish.
www.cookskitchen.com
www.hardware-ironmongers.com

Cook your puddings in the oven michelle.

You need a deep roasting tin /turkey tin even big casserole.

Put pudds in tin then fill with boiling water, cover with tough tin foil put in a low oven and cook overnight.

You can fill your oven to the brim.
This tip was given to me by the Aga cookers amongst us and it works great. All done at once and no steam.
Believe me I used to make dozens of all sizes for our local W.I. market and this is so good you will never resort to pans again.

Or you could try using Alpro soya dream a no dairy alternative as reccomended on this site.

Tried it and its not bad at all.

There is a description of what a bergamot lemon is on the recipe on site.
Try typing in Trifle into the top left hand box above the word CHAT and it is no 7

Bergamot oil is the one thing in life I am allergic to so no Earl Grey tea for me.

Just done a google search and this fish sounds a no no
The web site says it can have a laxative effect with cramps and diarrhoea
It also warns of headaches, nausea and vomiting which can last for 2 to 3 days.

Plums in port are nice and easy,Porridge, do them in the slow cooker.
There are some South african plums around at the moment not very tasty raw but when poached in a cup of port mixed with a cup of water become yummy.

When soft remove from liquid taste to see if it needs to be sweetened or even some lemon/orange juice added then reduce to a thick syrup[I do this in my big frying pan nice and quick]
Then serve hot with custard, or warm/ chilled with cream.

Another of your 5 portions of fruit and veg.

Yes it is long life Trudi,I found it on the shelf with the long life soya milk/uht milk. Also the soya drinks and yoghurt.

Have to say as someone who likes ceam but is trying to keep the cals down I was most impressed with its handling and flavour in a sauce,have not tried it just poured over a dessert yet.But doing some plums in port tonight so will see what it is like and report back.

Had a look at the Alpro web site and they only do the 250mls so will have to be content with keeping a few in stock.

Love this site and have learnt so much .
So thank you thank you thank you Porridge for your suggestion of the Soya cream subsitute.

The cauliflower in its cheesey sauce was great and cannot wait to have a bit more experiment.

Found the Alpro in Holland and Barret but only small packs, do you know if it comes in larger ones Porridge?

Got the soya cream today but am going to try a sauce with it for Cauliflower tonight.

Should help with the old weight watchers points system.

Now Tess there are a few recipes for chocolate concrete out there including one on Delias help line so try doing a google search, just type in Chocolate concrete and you will be surprised at the number who also know about this school sweet.

Thanks for that idea Porridge, I use soya "milk" so will now look for the cream substitute.

Or at least borrow them from the library

It is against the copyright rules of this site to post recipes belonging to other people like Jamie Oliver here,marleneh.

Try his books.

Glad to be able to help a Mum on Mothers day.

mmmfood, just had a look and if you send a cheque for £1. 25p made payable to Be-ro recipe Book to the following address they will send you a copy.

The Be-ro Kitchen,
p.o.Box 100
Blackburn
Lancs
BBO 1GR

The web site is www.Be-ro.com

You can send for the latest from Bero itself, there is usually a form on the Bero pack.They are only £1.25 or they sell them in the Co-op for only 99p.

Try looking on their web site.

This question has been asked before without much success if I remember but try putting Eggbeaters in the box at the top of the screen and it will show you what was said then.

Also try doing a search for Eggbeaters and you might find a supplier there.

Pavlova with strawberries.

But what is it for fossils?
A steamed pudding or chinese lemon chicken perhaps.

Try looking for a Chinese supermarket, maybe in yellow pages.

Witches fish is a type of flounder so any flounder recipes should work.

Do'nt forget those of us who like fish,chips and mushy peas .As the president of the USA discovered on his stop over with Tony in Sedgefield.

For me it is a Minced meat pie either plate or individual, then dried marrowfat peas soaked overnight with bicarb of soda, these are then cooked the next day until nice and mushy.
Its the bicarb that does this and also gives them their colour.

Thanks for those words of wisdom Martino.

I do use filtered water for all drinking even the tea is sooo much better,we have a small electric Kenwood water filter which sadly they no longer make and the filters are about finished too so dont know what we will do then,it is excelent.

You are right about the lime scale, our ketlte is clean but also the smell of chlorine in the tap water turns my stomach, I find it hard to drink a cup of tea at my mothers who has the same water supplier.

About to try some different cofffee but will be hard to beat the Illy espresso beans I am using at the moment but not always easy to obtain.

Have you tried putting a bowl of water in the bottom of your oven.

This creates a steamy atmosphere and allows the bread/cakes to rise before the crust sets.

What flour and yeast are you using.Usually you can use a bit more yeast for buns so they rise more quickly during a short hot bake.

Have seen it also as Galingale and siamese ginger which answers part of your question.

You can get it dried from orientalstores but it needs to be reconstituted,so better if you can get it fresh from a chinese supermarket perhaps.

Would you need a recipe for Barm cakes?
They seem to be a large flat white bun so just roll out a piece of white dough to the size you want, let it double in size and cook in a hot oven.

I only use my pressure cooker when I am cooking citrus fruit for marmalade.
I think it gives food a strange taste and a few seconds too long and things become mushy.

Go for a steamer.

Thanks for that reminder Paul about cold and yeast.
I can remember being told that the only thing that kills yeast is heat.
And I have left yeast mixtures to rise overnight in the fridge, bringing back to room temp before continuing with the process.

They do have their own web site www.boyajian.com but looks like a visit to the States to get this product.

No but Lakeland do a range of citrus oils not sure of the make but look on their web site.

Second day and coffee is getting better!

This question interested me so I did a Google search and the very first answer came from
Wisconsin center for dairy research and states
"blend cream a blend of natural and imitation cream cheese that performs like natural cream cheese"

So it looks as if cream cheese it is but try a search for yourself.

Buttermilk is obtainable at Morrisons or make your own by adding some vinegar to luke warm skimmed milk and leaving for 5 minutes before using.

Got the middle sized one as I did wonder , if I need one for entertaining and it is a great success which I think it will be I will buy the biggest one.

This one is big enough for the two of us.

Sorry about that mother of 2 , realised as soon as I sent it you meant chocci but as I have always said you learn something new every day so now I know what choki is.

Bought my Moka coffee maker yesterday, got the espresso beans today and the first coffee was very nice so looking forward to the improvement after seasoning.

Anna I find your comments on caffeine amusing as you advocate using sugar and cream so what about a health warning for that?
This week I saw an article that said the more caffeine you had in a day the less likely you are to develope diabetes so what do you do now?

sorry mother of 2 but what is choki?
A type of artichoke perhaps?

Yes lime juice freezes well.
Try putting the juice in small quantities like ice cube trays or the plastic bags that make ice cubes and will be easier to defrost for your cocktails

Wished I lived near you so I could have all the empty lime shells for making my Caribbean marmalade

Should have said bread and butter pudding made with brioche is even better.
How about the following.
Curried parsnip soup
Bakewell tart
Carrot and coriander soup
Banana bread/cake/loaf.
Devon cider and apple cake
Any sort of crumble e.g. apple/rhubarb
Lemon curd
Hot pot
Manchester tart
Gypsy tart.

So does bread and butter pudding need soaking so french bread should work.

How about sticky toffee pudding?
Cream of tomato soup.Corn beef hash , James Martin has a brill one on this site in recipes.

traceylove, I always use fresh yeast in my bread maker, add it to the liquid then put into bottom of machine, dried ingredients on top then do what RJG does put it on the dough cycle take it out ,shape allow to rise again then in the oven.

Perfect bread, the shape you want well cooked and no nasty holes in the bottom.

My bread since doing this is great only trouble is I cannot stop experimenting good job my husband is willing to eat so much bread.
Never added sugar unless it is an enriched dough like hot cross buns and the bread and buns have won me quite a few prizes in my local show.

try the following web site, they have vine leaves in brine for sale at £1.70

www.theingredientcompany.co.uk

Possibly a Lebanese grocer/supermarket

Or try www.hardtofindfoods.co.uk

Is that sauce made with fennel or sauce to pour over fennel?

Sorry Helena but as an avid marmalade maker I do not understand your comment about too much peel when you come to bottle it up.
However you can make your own candy peel but it is a bit long winded.
You need to take the peel off the fruit, only the peel and nothing else simmer the peel in water for a couple of hours.Then add sugar , dissolve then bring back to boil .Leave for 24 hours,Repeat this process for this 3 days then boil off sugar completely before drying peel on rack.

They do need lots and lots of water.
Will that be a problem?

Yes sauerkraut is made by brining which uses salt.

Can I get technical?

Will you be growing them in open soil or growbags?

Still going ahead with the growing Snoozy?

Yup, I found that out Mary when I started as a new member last year.

But on the other hand it shows what avid viewers we have and they do say love and hate are very close to each other.

No it Will just chop them and not grind them.

wow how exotic is that ......a Turkish/Syrian supermarket.

Am very envious of what delights we could find in there!

Terry, think you strip the flowers of all their insides and really just use the yellow petal as a wrapping.So ahve not eaten the flower plus all its extras.

O.K. Petal. or pet lamb as we also say.

Worry not dear snoozy, if I can grow them anyone can.
We had so many from 1 plant last year, apart from eating them I made the zuchini cake[thats their other name] from this site, excellent then the ones that grew to big ate them stuffed and also made them into Apricot and marrow chutney, very nice and pretty too.
If you had 2 plants you could pick the flowers pop them into a plastic bag and into the salad drawer in your fridge until you have enough for your recipe.

Had them in Crete stuffed like they do vine leaves[dolmadas] and they were yummy.

the properties of Bicarb just go on and on

Must make a note of them before they get lost in time.

Found it!

Go to www.cooks.com

Then type into the search box at the top
light corn syrup substitute

The first recipe to appear will tell you how to make it i.e.with sugar and cream of tartar and it keeps for 2 months

Good luck.

You cannot get corn syrup over here but somewhere I have a recipe for a substitute so will look for it for posting tonight.

Yes snoozie I grew them last year and were a great success.

Only kept one plant and it was prolific.
This year going to try butternut squash, brought the seeds back from Florida so must check planting time.

It looks gorgeous Jan but sadly both my daughter and I are on a weight watchers diet and when we worked the points out even for a slice , it was phenominal.

But will certainly give it a go next time I entertain.

Here is my recipe for Cheese pastry which is great for making quiche and it takes a lot of handling and cooks without getting a soggy bottom.
This will also increase the calcium in her main course.
225 gms of selfraising flour,75gms hard marg or butter,75gms grated hard cheese and cold water to mix.Rub fat into flour add cheese and make into dough with water.
I would normally make pastry with plain flour but the selfraising gives it a lift because of the cheese.

Glad you got the other Covent garden soup book Jennifer, that was pretty quick.

Did a quick search and it would seem that ancho chillis are thick sweet mexican ones.
But take a look for yourself at www.spiceoflife.co.uk

thinking along the cheese lines how about a cheese and onion quiche with a salad.

Had a look at this recipe out of interest and found it identical to one I cut out of Good Housekeeping magazine,more years ago than I care to remember where it was called Lemon blender sponge.

Delia Smith has the same recipe in one of her books so we are back to who does the recipe belong to?

Having said that I was told that if you changed a recpe in some way you could lay claim to it, perhaps thats what happens.
Will change the lemon to orange and hey presto a new recipe.

Try having a look on e bay ,think I saw one on there in their Kitchenalia.

I always use fresh in my bread maker Martino and I put it in the bottom with the water/wet ingredients,dissolved as if you were making it by hand, then tip the dried ones on top.
The opposite to when you use dried and put it in with the flour.

Its a bit trial and error.

Depending on what the recipe is for most sorts of ground nuts will do or just increase the flour by the amount of almonds you do not want to use.

Keep meaning to say Nick, its a shame you do not make marmalade as I heard of an idea to put layers of chocolate chips into orange marmalade as you pot it up and you get a flavour similar to jaffa cakes.

I know your banana and chocolate jam is a winner so there is one with orange!

Yes please Nick, that would be great.
Got the would be Margarita marmalade on as I write.
One thing about marmalade it takes no harm with a long cooking of the citrus fruit.

Blondie thanks for that extra bit of info.
Could have done with that when I wrote my Preserve making thesus.Would have gone well with the Marie est malade story and how Mrs Keiller dealt with the bitter oranges her husband brought home when he thought he had a bargain.

Originally from the quince concoction Marmelada
but really took off with the above mentioned Mrs Keiller in 1790

Morrisons sell fresh yeast prepacked but it is kept beside the fresh pastry so you might need to ask.
Asda will give you a couple of ounces free if you ask at the fresh bakery counter.
I also get mine at Fenwicks cheese counter where they sell it lose.
So try a Deli,but I have asked about stocking however they have to buy such a large amount and sell it quite quickly.
Tell us which area of the country you are in, well at least the county and someone just might be able to help more than our general ideas.

Just about to take a couple of loaves out of the oven after I have finished this message, I get such a good result with fresh yeast.

Sounds good to me Nick but then I love figs.

Was it made with fresh or dried ones?

Cannot grow some of the more exotic fruit up here in the N.E but boy can we grow rhubarb hence the need for recipe development.

Rhubarb and ginger jam is very popular but I do prefer the fig one.

Gave a friend in Warks the recipe and she was not impressed took her all year to get rid of one batch,it makes about 8 one pound jars by the way.

The postings for flour mites

Oh its made with dried figs so even easier, the hardest thing is you need to cok it like a chutney as it thickens rather than sets jam like.
Beware as it splutters.
Off the top of my head you need 4 pounds of chopped rhubarb and a pound of chopped dried figs.
Put in a large pan and add 4 pounds of sugar.I use a brown like the unrefined gran or demarrara.
Leave overnight, then cook slowly to dissolve the sugar then bring to a boil until thick like chutney.

The rind and juice of a couple of lemmons helps too.

I agree Nick as the W.I. producers love something like this to get the troops allied for displays etc.

Thanks for the idea Jen, thats where I learnt my trade and used to sell through but have more or less retired from W.I. markets just make for friends and charity stalls etc, but I do love my very large jampan.

One of my more unusual jams is Rhubarb and Fig.
You either love it or loath it but its worth trying as it doesnt taste as you think it might, always had samples of that one for folk to try.

Now who knew today was National marmalade day?

Well I had forgotten until it was breakfast time and whilst I have a passion for preserving ,Marmalades are my favourites so whats it to be from my store cupboard?

Seville with different thigs added like chopped ginger or made with brown sugar.

Pink grapefruit and cranberry after some experiments in Florida with a friends citrus fruit.

Caribbean marmalade that includes limes and rum

Another one with rum,Rum and raisin

Or a new one about to try which I am thinking of calling Margarita Marmalade as it will have limes and Tequela in it.

If you have room store flour in the fridge.
You can also put new flour in the freezer for 24 hours before using to kill off any eggs then sift.

I have heard that putting bay leaves in with flour, pasta and rice deterrs them. or kept on the shelf in the cupboard.
Havent tried this last one myself but will do as I have a small bay tree in the garden.

Of course your reasoning is probably right Gasrtovolpe but thought the one I read just sounded nice and quirky.

Bit like me at times.

On a lighter note there is a "story" that sausages got the name bangers because saltpetre was used in their making and it is also a component of fireworks , particlarly bangers.

Another urban myth or a ring of truth.

Yummy ,when are you making it?

Nearly forgot but the Covent Garden Soup company has 2 excellent books out with lots of their recipes in.
Looked up the Spicy corn chowder and guess what there it is in the second book which is entitled Soup and Beyond.
Unfortunately I am unable to post it here because of copyright regulations so you will have to try and find a copy, sorry.

However it does give an explanation for the word chowder, which comes from the french word chaudiere meaning a fish kettle.

So it looks as if the original chowders were the fish ones and the others were called that because they were like them.

Think I read somewhere that a chowder is between a soup and a stew.

Ah now there is an Indonesian sweet soy sauce just to add to the confusion.

Very roughly light is thin and dark is thick.
Light tends to be saltier and dark,heavier thicker with a more rounded flavour.

Whilst making up some pancake batter this morning my mind stated drifting, as it usually does, and started to think about this other blast from the past.
Do they still have them om Restaurant menus these days?
Cannot say I have seen them for a long time but do not eat out a lot so cannot be sure.
Someone out there will let me know of that I am sure.

Classic, is anything worn under the kilt?

"No Madam its all in perfect working order."

Baked sweet potatoes in their skins delicious.

One of the best things I have eaten in an American restaurant, but without the honey butter,brown sugar and cinnamon please.

I use old teacups, great, make good Christmas pudds too.

Ones from an old pyrex teaset are the best for shape and cleaning,have a look in the Charity shops,I must have at least a dozen by now.

this site might just help.

www.dairyfree.org.uk

Sorry Rosie thats not the same recipe that I was thinking of, however it is a very popular one and there must be other cook sites that will have it.

Mine was much more mundane than that.I have had your idea for dessert before but called Chocolate fondant.Think you can freeze when raw then pop into oven just before you need them.

Thanks Georgie you have proved my motto
You learn something different every day......lives on.
Fascinating

Yes you are right snoozy the fatherest north they come is Newark in Nottingham but then you dont have Booths down south which is often named in supermarket bests.

Waitrose is a division of John Lewis and you can always view what you cannot have ...on line.

The one time I did benefit was at the NEC Good food show when your John Lewis card got you into their Tea place.

Rosie if you cannot find it think I have a similar one called Australian pudding cos the sauce goes down under!

A teaspoon of wine vinegar in low fat milk should give you what you need 2500
Buttermilk is a low fat product so do not use full fat milk when making a substitute.

Try Doves gluten free flour.

Personally do not know how it will turn out but try a trial run.

Somewhere I read a recipe that cooked the crumble mix on a tray then added it ready cooked to the fruit.Try the crumble like this to see what it tastes like.

Ohterwise its back to the drawing board.

From my Mothers wartime rcipes.

3 ozs fat
1 tablespoon syrup
8 ozs flour
half teaspoon salt
1 oz cocoa powder
1 teaspoon baking powder
half teaspoon bicarb
2 ozs sugar
half pint warm water.
Dissolve fat and syrup in a pan.Pour over dry ingredients
add warm water to soft dropping consistency.
Bake in 2 sandwich tinsfor 30mins in a mod oven.

Long long time since this was last made but worth a try.

Hi Jody, there is a good moist chocolate cake using cocoa powder in the Bero recipe book.

Unfortunately I cannot post it owing to the copyright rules on site but try going to the Be-ro web site or put chocolate cake with cocoa powder into your search engine and see what comes up.

Sounds like you want a Farmhouse fruit cake and the recipe Karen has posted looks good.

I never put sugar in any of my normal bread recipes.
The flour will feed it but I always use fresh yeast.

Sadly not snoozy.
Think Mary Berry has one out at the moment called that,perhaps I should have patented it or whatever the terminology is.

Butter in American recipes can also be measured in sticks. This is also 4 ozs.
Its quite good when opening a box of butter there and finding the butter already measured.

I would most cetainly do it again as the flavour and moisture for a bog standard supermarket chicken was excellent.

Other ideas not sure, I used many years ago do a cookery course at the W.I. college in Oxfordshire and all I asked was that the stidents not expect Cordon Bleu cookery but twists on modern day cookery and new ideas.The chicken would have gone down a bomb.

The course was called Simply delicious, then when they wanted a new one I did more of the same and called it Doubly delicious.

It is apparentley the dried gum of the giant fennel,adds an oniony flavour to dishes but can be overpowering so take care.
And it STINKS hence its name.

Site seems a bit sluggish today.

What I am now wondering just how many of you have actually tried to cook a chicken with the beer can?

If you will admit to it , was it worth it?
Would you do it again?

Not sure snoozy as mine was very stable.
Perhaps it depends on where the weght of the chicken is most either big breasts or little legs?

One site did say you might have to prop it up so you used your initiatve and got there in the end.

I too could not believe how succulent it was,even after all the laughter.

Next time think I will ask the butcher "is this chicken suitable for cooking with the beer can up its butt recipe?"

Should raise some eyebrows, particularly if I have to demonstrate how to do it!

That is part of the problem with "cup" recipes Karen, they measure by volume and not by weight.
Save yourself the hassle and buy a cheap set of cups.

Oh Terry how proud I feel to be acknowledged as a makem but I was born an Essex girl !

As I have said to friends Hitler had a lot to answer for

180 I hope!

Dont think lavender water in the can instead of beer would be quite the thing but hey thats how new discoveries are made all the time in Cooking.

Hamster it is a shame that your father in law does not like chicken as I can really reccomend the Chicken on a throne recipe on this site.

I really did not expect to start laughing so much again at this Chicken/can/butt/throne theme again but I am.

Can hardly see for the tears in the eyes.

Anyway if nothing else the powers that be must wonder why the sales of Chicken have climbed so rapidlyat this time of year.

Ah snoozy, where's that lavender oil when you need it?

well the chicken certainly stands to attention once it is fixed on top of its can, snoozy.

Do not forget to oil the can prior to insertion, makes it easier .....dont you know.

Also a tip fpr removal. When cooked and removed from the oven.

Get a long handled wooden spoon , push the handle through the top end of the chicken as it sits on the can until the end of the handle hits the bottom of the beer can then you can push the can off.

Beware the very hot beer still in the can, however you remove it.

Think you have already asked this rpm but most large department stores with kitchen depts have them.
Saw them in John Lewis just the other day.

By the way your capital lock seems to be stuck.

When you use capitals like this it means you are shouting at us.

Terry well according to the Sunderland Echo..................................................................

Not sure any more but will check it out,its probably going to be turned into a Multiplex cinema or something now, or another student drinking den.

Come to think of it thats what it was before, to use one of your expressions doh.

Fine Jeff if a little scary.

Now I knew it is Bramley apple week this week but today I heard it is also National Honey week.

No idea who thinks up these days/weeks or where you apply to have one but now what do you recomend for these ingredients?

On their own or together I really do not mind.

Just had a thought after reading the last few postings it has to be


Shark fin soup!!!!!

Now how did that happen?
Sorry folks have not changed my name to Rhys Jones or started testing 2 days after the original!!!!

my chicken carcase is now being turned into stock by my crockpot Christmas present so soup beautiful soup tomorrow.

Meant to say that a Waggle dance is what bees do when they arrive at their hive to tell the other bees where the nectar is.

Game of Trivia anyone?

Sadly Vaux brewery is no longer with us, demolished a while ago and the City of Sunderland is still waiting to see what will be built on the old Brewery site.
There is talk of a very large Tesco.

TeriD have never found it necessary to put jars in a hot oven after being sterilised in the hottest dishwasher setting.
Always pot jam , marmalade etc into cold jars as this stops shrinkage.As long as they are clean.
Put the lids on the jars after they come out of the dish washer and this keeps them nice and clean, Remove lid prior to potting then lid on and on to the next jar fill jar lid on then on to next jar and so on.

What are you lot like?

Just had my Mum here for Sunday lunch when I thought I would show off my computer skills and as we had discussed the chicken /beer can method of cooking what more natural than to show her the site.

Well...... I could not stop laughing and she has gone home shaking her head in wonderment at computer fanatics.

Feel quite proud of where this thread has taken us!

Makes my Waggle dance seem tame in comparison.

Makes my cider in a Britvic orange can seem very boring for my poor chicken!

Anyone tried this for their breadmaking?
Made bread with it a couple of times following the recipe on the side of the packet and it was O.K.
This time I made it in my bread maker up to the cooking point then I took it out and knocked it back gave it a 2nd rising in a bread tin then baked it in the oven rather than use the bread machine and I had an excellent result.

Yes TerryDox ,Speckled Hen is a big fav. in this house but sadly for me[but not for the chicken] prefered in bottles.

The cold chicken leftovers were just as delish as the original hot chicken. Next time I need lots of cold chicken will cook it over a can as the leftovers were sooo moist.

TeriD you are right in your assumptions just make sure your screw/twist tops are scrupiously clean by washingthem, then boiling in plain water before drying in the oven, cooling and putting on the marmalade when pipping hot.
when the marmalade cools it will vacuum seal the tops.

Thanks BeccaNurse, will keep a small supply of cans hidden so when the impulse to do this recipe again comes over me I will be more prepared.

Have to say that as my husband is not that keen on chicken so just tend to buy joints or breast for me and not whole ones.

Feel tempted to do it when the family are here but it might frighten the grandchildren when it comes out of the oven.

Cannot believe that there have been 50 postings on the chicken and beer can recipe!
What a great site with a wacky bunch of people posting.
Thanks for all your interest and help.

No weight lost, looked bigger and fatter if anything.

The can acted like a tripod and it seemed very secure, obviously no basting and in about an hour in a hot oven it was perfect.

No trussing it was free to sing and dance about as it pleased.

I did it!
At last every thing came together, well if I am being truthful had to use a can of cider and not beer.
It was scrumptious.
The hardest thing was getting the chicken dismantled from its can perch after cooking.Heaven help the ostrich!
Good job I had a look at Rusties web site where it reccomended oiling the beer can prior to insertion.
That worked well, not a grimace or shudder even, from the chicken.
I particularly went for a bog standard chicken to try it out and it really was crispy and moist so everyone go ahead and have a try.
Wasnt too tall for the oven either.

Try the local Chinese supermarket.
Most big towns/cities will have one or two.

Well today I bought the chicken.
I go into the garage for the can of beer.
And guess what, loads of beer but not any of it in cans! Grrrrrrr.
I asked the light of my life the other day were there any cans of beer around?And he assured me yes but then when I discovered that it was all in bottles he could not understand my displeasure.
So top of the list tomorrow A CAN OF BEER.

I have been out at a meeting of School governors tonight so have not looked on site til now.
Do not know whether to look at this pics or continue to site read.
Its all the logging in that does it .
Oh what the heck, got to take a peek.

If you do a search for Detox recipes you might find a site[that is not for Carole Vordemans book] there.
One in particular is www.organicfood.co.uk
There are some recipes under Kates raw recipes.

I have found recentley that le Crueset have been having some TRY ME offers.
In Fenwicks I bought their square frying pan for£21 and both the lasagne dish and square dish in the lighter range were on offer for £10.
They also have a shop in a discount Park near here.
As for France well le Crueset is a french company so you can buy it all over France. I have had some really good buys in some of the Hypermarkets over there.

Not sure what Cornish hens are,Bernaise but they probably do not come from Cornwall.

Try typing in Lemon Yogurt cake into your computers search engine and there are lots there.
Sure one of them will be satisfactory.

O.K O.K.looks like I am going to have to give this one a try sooner rather than later.As is still pouring with rain here its a no no for the BBQ so into the oven it must go.Fortunatley I have a large oven courtesy of Paul Boucase [wonder what he would make of this conversation] so I should be able to get a decent size chicken astride its can into it.Hope its worth it!

True true Rustie, thats a good trivia question.
What is the only fruit [aha] that has its seeds on the outside?

Should imagine you could use any spirit you like, and how about using thick Greek yogurt or fromage frais instead of the double cream.
It will not be the authentic Cranach but hey thats how new recipes are invented.

Thats the point of cooking it like that jennifer264 as the beer does the basting.
Have not tried it yet, saving it for the weekend.
Wish we could post pictures then you could see what it looked like perched on its "can"

Forgot to say Jennifer264 that they certainly do have Camels in Australia, saw a program in the U.K. about them being used in the Desert region then being set free there, they apparentley took to life there so well they have increased and are a bit of a pest now.
Maybe not as much as kangaroos,now they would keep bouncing out of the oven I am sure.

Camel hummmm
Bit difficult to pluck if my memory serves me right.

Well chicken is top of the most wanted list this week at the Butchers so will have to hunt around for a can of beer left over from Christmas.

AS far as I am aware fraise de boise is the French name for wild strawberries. Like Alpine ones.So a fruit not a vegetable.

Stop it
I cant do anything for laughing!
Wish we could show some pictures.
Keg of beer and an ostrich my oh my.

Thats about it Rustie
You put a chicken upright with the can of beer{Half emptied] pushed inside the empty cavity , then sit it upright on the can in a hot oven to cook.
Apparentley it makes the chicken lovely and moist.
It works well on a B.B.Q. but I am more interested in the domestic oven.
You can try different flavoured beers,lager even cider for a change in flavour.
It just intrigued me and thought it would be fun to try but wanted to check out if anyone over here had ever done it, so thank you BeccaNurse,I will give it a go and if I have any problems will get back to you.

Glad to catch up on the Safeway casserole debacle on my return,very interesting posts.
Wonder if Safeway have enjoyed the free publicity we have been giving them?
It almost made me want to pay them a visit to have alook see, but went to Morrisons instead.

The Bristol bottle bank has depots all around the country and stock all sizes and types also lids to fit them.
Their will be one near you and they deliver free if your order is over a certain amount.

Saw this idea when in the states and wondered if any one has ever used this method to cok a chicken?
The chicken is cooked using a half full can of beer as a cooking device, not as an ingredient.

Having just returned from the good old U.Sof A can confirm what Carol says.
Their butter is packed in sticks with 2 or 4 to a box, individually wrapped and are marked as 4 ozs.
Helped me when I made Sticky toffee pudding for my hostess.

You could try citric acid available from wine making shops
It is what a lot of food and drink manufacturers use and it is a natural product.

One of the easiest icecreams I know is strawberry.
Take some straws say a pound and liquidise them/add a little lemon juice and half a pound of icing sugar. Beat Half a pint of double or whipping cream to a soft peak and fold in to strawberry mixture then freeze.
If you dont have an icecream machine remove from freezer after an hour beat and return until frozen.
This can be made with frozen strawberries thawed slightly.
You can then try other fruits like raspberries loganberries etc.

Sorry but Savoy cabbage smacks of school dinners and I love every other sort of cabbage but have a mental block with the old crinkly savoy type.
Even grew it in the allotment once hoping fresh would be better but no way.

Helen your capital letters seem to be stuck.
In using them it is considered that you are shouting at us.
Ouch.

Found really cheap lollipop sticks work well for toffee apples or I believe you can get them from model makers as they use them to build their houses etc.
Or models of the Houses of Parliament!

Do you have an independant butcher near you?
We have a couple in our town who make their own sausages and I am sure they would sell a few to someone wanting to have a go.
So just ask around.prehaps someone who trades at a Farmers market could help.

Peel the clementines, separate into segments,open freeze segments on a tray, then add to drinks instead of ice cubes.

Try joining a Womens Institute Country Market.
You can sell all your homemade produce through them.Its cheap to join and they will put you through your Hygiene cert,get your kitchen registered and cover your insurance.
It will give you a good idea of what will sell and how to do marketing.
Try their web site www.wicountrymarkets.co.uk
If you then like what you are doing its an easier step to go solo.

When a jar of tahini is first opened it needs a really good mix as the top is watery and the bottom thick sludge.

Stilton soup would be nice this time of year.
I put Stilton into the blank box at the top and 53 ideas came up.Might be one that appeals to you.

If I remember rightly like you Kamila I use to make cream in the liquidiser and used to add a little gelatine to help it stabalise and whip better.
Must try it some time.

Just the stalk end that is not so good!

try a recipe for oranges in cointreau which used to be very popular in Italian restaurants some years ago.
Using clementines instead of course.

Bought some in Waitrose on Christmas eve.
My advice, dont waste your money, it was tasteless ,a big disappointment.

Can I add a word of warning about Sabatier, they are the type of blade used in the knife and not neccesarily the make of knife.
For example the metal blade in a Magimix is sabatier that means it is made of sabatier steel and not a sabatier knife.
My husband made this mistake the first set of good knives he ever bought me and they were alsorts even ordinary steel and stainless but he said they were all stamped sabatier.

sounds a bit lika the Blommin Onion you get in the States
A huge onion cut through from top to bottom then deep fried so it looks like a huge crispy brown flower you break bits off and dunk into dips
Lovely

I have a Paul Bocuse cooker had it about 10 years looks good but.....
I got it because I did not want an electric fan oven and this has both fan and ordinary just flick a switch and voila, its also dual fuel so gas top which is great for preserve making ,however cleaning the whole cooker is a nightmare.

Crumble it into softened Vanilla ice cream then freeze
Insant Christmas pudding ice cream.

Ah well I am fairly new to this site so forgive me for not knowing about previous postings on Tamasin, but it showa they are regurgitating very old progs if it happened so long ago.

Yes Huggy there is so much fruit alcohol etc in a Christmas pudd you can reheat, just had some done in the microwave.Do it in portions so you are not reheating and reheating.
Some people fry slices in butter and splash on some cointreau.

Ah yes Blondie02 but for those who wish to sell jars of preserves they have to be a certain type to take a new lid and prescribed amounts.
However some shops sell jam and other preserves even cheaper than that.
Always buy my micemeat in pound jars now and after Christmas can often get cheap cranberry preserves in good jars.Last year 10 pence a jar.
Made some great Orange and cranberry marmalade with the cranberries bought this way.

Well done Sabrerattler ,hope it bears fruit.
Just showa you can complain and do it in a nice fashion.

Just what I was about to suggest Rustie.
Cook the apple segments in a little water in the microwave and hey presto unsweetened apple sauce.
Carob powder instead of cocoa powder might work.

You are quite right Saberattler looking up the definition of casserole in Larousse it states" A COOKING UTENSILE MADE OF METAL OR OTHER OVENPROOF MATERIAL WHICH IS FITTED WITH A LID AND DESIGNED FOR LONG SLOW COOKING IN THE OVEN"
Look on the back of the Safeway receipt and give their customer service number a ring .You could be the first of many.Head office will not realise their mistake until someone tells them.
Let it be you.

Its O.K. Georgie have heard that before but unlike men perhaps us ladies do not noice these things when in the bathroom area.
Also heard [in a similar vein] of some one who was worried when their urine turned bright red,but that was due to a surplus of beetroot.

Sainsburys and other supermarkets
Chemists used to stock it.

He didnt show you how to bone them,think he suggested you asked your butcher.
But have a go its not too hard and a turkey is a lot bigger than chicken.It doesnt matter if its a bit haphazard as the stuffing and rolling will hold it all together.

ratatouille is a casserole or stew of aubergines so all you have to do is make a veg stew containing aubergines.
try adding cougettes,tomatoes,red and green peppers onion and garlic.

yes but a bit complicated and takes about 2 weeks.
Still interested?
Bird lady one piece of advice using capital letters on a site means you are shouting at us.

Me i use Jarlesberg, yummy

I did these very succesfully in mini muffin tins.
A bit fiddly for the pastry but hey did the mincemeat go a long way.
Leave the tops off and put a little lemon glace icing on when cold.
lovely

Watched this for the first time today at my mothers and we all shrieked at Tamasins hygiene ugh.
The flicking of the hair , the disgusting scales and her cooker needs a good clean.
But the worst was her trip to the cheese shop.
Behind the counter she and the owner fingered and held so many cheeses then when making up the slate of cheese for her cheese course she then opened a packet of biscuits fingered them of course then held them to her nose sniffed them before puting them on the slate for others to eat. Gross!

Linda I have a feeling they were not muffins but mini dundee cakes and you should find them under that heading.

Nick worry not the guy in question gets them from...the Bristol bottle co.Its just that he will repackage into smaller quantities which is great for the seasonal preserver. But if you want a whole box then he gets Bristol to deliver and his quantities are smaller for no p p.
I buy a whole box of lids from him , we used to be able to buy from Thomas Hunter of Rugby but they are alas no more and these new ones are from France, not impressed rather grey looking rather than white but not sure if gold ones are for me. Decisions decisions but will post his name and tel if you want.

Can provide a contact in Wales for all sizes of jamjars and various size tops/lids if anyone is interested.
They supply all of us preservers in the Womens Institute markets ,is reasonable,reliable and will deal in small quantities.

how about very soft scrambled eggs and some smoked salmon pate

Braised red cabbage is one thaT springs to mind.
This can be cooked the day before then reheated.
Tastes even better this way.
There should be a few recipes on this site.

I know of a lady who did this sort of thing every Christmas, following a Constance Spry recipe but only stuffing the turkey with a chicken.
She managed to get her butcher to do the boning,give him plenty of time but looking at her recipe and method because they are boneless they time for cooking was acheived in one day.

They are the way that Americans measure the ingredients for their recipes.
They do it by volume and not by weight.
Do not try to convert one to the other just buy a set of cups from a Cook Shop or Lakeland.

Any health food shop should also sell it. Try Holland and Barrett

Just use the fondant icing on its own with no marzipan underneath.
Should work if not put on too long before Christmas so the oils from cake will not seep through.

Lobster is my very very fav food and would eat it just plain on its own to savour it.
So much is it my fav that when we visited the west of France, near Bordeaux for our silver wedding that was my present on the actual day.
We went to the seaside stall and they pulled them from the tanks and had big steamers ,then round the back of the stall little tables with oil cloths on where you could eat and have a glass of wine with the lobster.
My husband detests any sort of shellfish so he sat and watched as I ate a half freshly cooked lobster.Bliss.One of the best presents I have ever had.

Well you learn something new every day.
Perhaps someone who works in wood could make you one.
I once had a lovely large flat paddle to use in the jampan rather like a spurtle and this was made by a wood worker.They seem to like a challenge.

Sorry Paula can you enlighten me as to what a pizza peel is?
Not an expression I am familiar with.

Let us Know how you get on ,pleased you found the recipe.

Sorry but I think Sharon fruit or persimion are a waste of time and money but do agree they look nice.
Would be interested to eat one staight from the tree as the ones here tend to be unripe and not much flavour.

Mirin is a type of rice wine so look for rice wine in your supermarket and look at the labels.

Who wanted this recipe?
6 ozs flour
3 ozs caster sugar
4 ozs marg or butter
2 tablespoons custard powder
1 teaspoon baking powder
1 egg
Rub fat into dry ingredients and make into a dough with some or all of the beaten egg
Roll out and cut into rounds
Bake 350 f/180c/gas4 until pale brown approx 15 mins.
Sandwich together with butter icing.
Sorry for imperial but its my Grandmothers recipe.

When I do a few Christmas puddings I cook them in the oven.
A deep roasting tin is required put in as many pudds as it will hold. Pour in boiling water to come at least half way up then cover with strong tin foil put in a low oven overnight and next morning your pudds are done.
Its rather like a large Bain marie but no kitchen full of steam and lots of pudds of different sizes done at once.
Think the idea came from the Aga cookers as they do them in the slow oven overnight.

Stem ginger is the root that has been cooked and then pickled in a sugar syrup.So it is already preserved.
Its usually more available this time of year from Delis.Try health food shops like Holland and Barret but it should be available from Supermarkets too.People like Epicure make it or rather sell it as it is usually from China or Australia.

If you can get hold of any of the Womens Institute cookery books,they have a new range out at the moment[try the Book People] but the older books are best,perhaps your library could help They do lots of biscuit recipes.
They do a great range from Garibaldi, Anzacs, Gypsy creams and lots of shortbread variations.
Have a recipe for Custard creams I could post but it will be in imperial weights as it is my Grandmothers.

Try Lakeland they cater for most things to do with freezing and have a web site and a big catalogue for home deliveries

Outback .
Chain of restaurants in the States,we go to one in Florida,excellent steaks and service.Their baked sweet potatoes are to die for.
They use pagers for your wait at table during busy times so you can enjoy Happy hour at the bar or sit outside in the warmth whilst waiting for your table.

Dublin4ever2
In what capacity do you wish to know the conversion of dry to fresh ginger?
To my mind the are two different products.

Well there you go Rachel mix the 3 alcohols together and do it all at once every week then you will know where you are.

Just go with the sterile jars and clean lids, if anyone wants new ones Lakeland sell jars and lids.
Do not use wax discs and cellophane as the mincemeat will evaporate and spoil, better to cover with a piece if thin plastic from a cut up food bag.

Yes Cherry brandy would be very sweet and not sure about the taste you would get from it.
I had a tip many years ago to make up a solution with equal parts of sherry, brandy and glycerine then paint this on the cake every week.
It helps it mature and also stay moist.
Glycerine is available from Chemists.Empty the bottle into a large jam ajar then fill the empty bottle with the sherry tip into jam jar then repeat with brandy. Mix very well and use your solution with a big pastry brush.

Think I will now have to have a try at cooking choux paste from frozen.
Now there is room in the freezer , will make a good standby for Christmas.

I make a similar fruit bread called Borrowdale which is soaked in tea with the rind of an orange and lemon added.It also has a smidgen of melted butter in but apart from that very much the same.
Soaky teabread is what it has been renamed.

Did you make your Cookies and cream cake after all Tis Me Sass?

Do not mind the ganging up at all but if I see Turnip on the menu up here in the hardy North I know for sure its going to be orange and not white.
But hey vive la difference.

Now lets have a discussion on what you call a turnip.Here in the North they are the orange ones.
I like them pureed and quite a bit of butter and horseradish sauce added.

Watched the House cleaning prog last night but no more tips for Bicarb.

Kate, did a quick google search as could not find these in my Regional cookery books and there seems to be 2 types
One made from a type of bread dough and simmered and the other from a thick batter also simmered so take a google search and see which is right for you.

Take a small sharp knife, run it round the plum from top to bottom where there is a natural indentation until you feel the stone, continue all the way round.Then twist each half in opposite directions.
If the plum is nice and ripe the two halves should seperate with the stone popping out or attached to one half.if not keep hacking at the flesh till most is removed.

sstily. my Mother[who is now 80] still make Tea for us every Saturday betwen 5 and 6 pm and this is where we often have sausage rolls,also sandwiches, meat pie, fruit pie,scones and teacakes and most importantly Fresh cream cakes,
this what we would call Afternoon tea.
Sausage rolls if cut very small make great canapes but try serving them some time after your Thanksgiving dinner when people just want a drink, acuppa of course and something to nibble on.

Rustie, there is a great link between my last comment and the toothpaste but I am not going there!

Sorry but to my mind Butter is a healthy food as it is natural just use in moderation.
Failing that use a vegetable oil.

Yes watched how clean is your House but also my sister brought a book about household tips from the U.S.of A and it had pages for bicarb.
The ladies mentioned used it for cleaning sinks/plugholes.
As follows if I remember correctly.
1 tablespoon bicarb same of salt washed down with white vinegar, this causes a chemical reaction and fizzes like mad, leave for half an hour and then pour down a kettle full of boiling water. Gets rid of all the nasties and slime.
It is also good for cleaning toilets no harsh chemicals and if I remember rightly sprinkled into smelly trainers for a few hours then tipped out.....sweet.
My sister also says its great for spreading thickly over vomit[sorry if you are having tea] as it sets and can then be shovel up [GRUESOME BUT NECESSARY]

Must try this recipe as I remember well the salad cream from school dinners, it was runny and slightly peppery but I loved it.
On the days we had salad if you were in the Primary top cass you often got asked to help serve as they had lots of little extras and because of this you too got extras or were alowed to pick and choose and not forced to have things you didnt really like and my plate was always swimming in this salad cream.

Had Mahi mahi in Florida and it is delicious but when seeing it for the first time in the Caribbean thelocals who called it dolphin always said but not Flipper!

Not sure that this should be under this heading althouh it is an ingredient.
Just to say there has been a lot of talk on T.V,radoi and in the press about using Bicarb as a cleaning ingredient.The little tubs from the shops go nowhere so today I went into my Chinese supermarket and guess what,a 3 kilo bag for £2. 10 pence wonderful so off to clean all my sinks and drains.
The supermarket is great for big bags of spices really cheap and I buy ground ginger coriander and lots more from them.

Sainsburys must be making a huge profit as Lakeland buttermilk is 29 pence in Morrisons.
Delia uses it to marinate chicken in so check her out and also used in Muffins and scones to keep them light and tender.
Have used it in bread recipes but at 55pence makes expensive bread.
It has a long shelf life so usually buy a few cartons when I see it.

I too love my Prima bread maker but only after much experimentation
Use fresh yeast and take the dough out to cook in oven.
Find I get a better rise with the fresh yeast and if I make the large amount it makes 2 loaves one for freezing which means just to make every 2 days.
I buy fantastic Canadian Manatoba bread flour in small sacks from Costco.
My daughter bought me the Alan Silverwood bread tins for Mothers day, wonderful and woe betide they are ever used for anything but my bread
In fact my bread is now so good I won first prize for a white loaf and another for assorted bread rolls in a big show not far from us this summer.

Thanks for that info Mary will have a good try experimenting. Went to our local Weigh house and went thro the pic and mix making sure not to get those with a jammy middle!
Did a Google search after reading about the biscuits and there are quite a few references under stained glass biscuits with recipes.either gingerbread type or plain or spicy so spoilt for choice.

Do not think the type of alcohol was to blame,More like oven temp, type of tin used what you lined the tin with, how long you cooked it.
Unfortuately a rich fruit cake is not always as simple as it looks.
Is your oven fan,gas or an ordinary electric?
We need to know more.
Tell me the page of the Bero book so I can take a look, do not post the recipe as it is copyright.

Been out and bought the boiled sweets ready to try the biscuits only hope I dont eat them before trying the idea.
Do you just use one colour on breaking up the sweets or mix them up?

Bought this or something very similar from a Chinese supermarket in a large jar but think it is possible to pickle your own.
It was inexpensive.

I too live in the North east and my local Tesco Extra sell goose fat in jars, not very large jars but they do sell it.

There have been some very good South African marmalde oranges in the market this month.
They have not been quite as sour as the normal Spanish sevilles but have made very good marmalade and will do until supplies start arriving at the turn of the year.
Now I have plenty of boozy marmalade to give as Christmas gifts.

Fresh pineapple is delicious so use it as such and save the tinned for cooking.
If you have any tinned pineapple in syrup cook it until the juice has evaporated and this really intensifies the flavour.

Have seen the bigger ones in the cook shop in Fenwicks but my original one came from an offer in the Good Food magazine when they were giving 2 for the price of 1
Then my clever husband found me a small one at a car boot sale but very graciously declined to say how much he spent but then he probably didnt know how expensive they can be.

Mary thats what I would use too,have a couple of preserving pans one of which is huge[thats the one i would hide behind for my edition of the Calendar girls] but even the normal size one I use to boil whole hams in.
Make a lid from giant size tin foil and simmer away.
You can always trim the leg of lamb a little to make it fit,Then mince the trimmings for another dish.

I have been a fan of these sorry [great] graters for some time now but have bought them in the States as they are so much cheaper.
This time when I went to add to my collection they had a new type out, well new to me. The blurb said they were based on rasps[files to us]from the woodwork box.They are very long and narrow, and I bought a fine blade.
It is fantastic,takes every bit of lemon or orange peel off and never bites into the pith.Nearly purees garlic and ginger,and as for a nutmeg its like slicing through butter.
So well worth the extra money.

Remember a cake made with ginger snaps where you soak or rather dip each one in sherry then stick them together in a roll rather as if you were re assembling the packet with whipped cream then cover the whole log effect with cream and decorate with ginger pieces.
Any plainish biscuits would do with different alcohols try a couple and see which people like best.

Have a look for some Gram flour and sometimes there is a recipe on the bag. This is the type of flour you need to make onion bahjis.

Sometimes burgers do not really need eggs if the mixture is wet enough.If you you use bread as a binder soak a thick slice crusts removed , in milk then squeeze the milk out and add the still moist bread to the meat beat in well with the seasoning and this is usually enough to hold it together.
This is how I make meatballs which is a similar mix to a burger.

The top of the leg joint is also called the fillet but I like maurs think of the boneless neck fillet when thinking of lamb fillet.

Got mine at Fenwicks last Christmas when they had a special offer in a set but before that I bought the paring knife by itself to make sure I liked them, not too expensive way to try them.
Love them to bits and wished I had them before have bought their wetstone for sharpening too.

Dont think soft marg will work with the normal pastry recipe as it contains some water and this will unbalance the recipe.
However their is probably a recipe out there somewhere that uses it somehow.
Like Paul I use butter and it is lovely.

There is a company called Julian Graves who stock it, try their web site for your nearest stockist.
It is not difficult to make at home but try putting Candied peel into your search engine and their are lots of recipes including one from Delia.Always try her web site too.

Most citrus fruit brought into this country is sprayed with chemicals and wax to keep it fresher longer and if you ever buy a full box it will say on the side do not eat the skins.
This is why Seville oranges do not keep as long as other oranges as the producers know that the whole of the orange is to be eaten.
In Spain you should find someone with a lemon tree in their garden and they will be glad to give you some specially if you give them a jar of your preseved lemons in return.

Being in the U.S. of A at the moment and watching their cable Food programm I can tell you the best thing on it is Jamie Oliver , they have been showing Jamies Kitchen this week and I have enjoyed every minute of it. even though for me it was a repeat.
They have a chef on every night called Emeril and he just plays to the audience who ooh and ahhh all the time whilst he made things with ready rolled bought puff pastry the other night, pathetic.
Last night they had a Japanese program called Iron chefs goodness what a perculiar show that was.
Our friends are amazed that we dont have the amount of adverts constantly interrupting the programms they do so I have no wish for American cookery progs if they are anything like their Food channel.

Morrisons sell Lakeland buttermilk and it is so cheap,maybe when they take over Safeway it will be more readily available.
Delia uses it to marinade chicken in as it tenderises also great for making scones.

Believe that batter made with beer is very good too

I find my slow coker is invaluable in making stock.Just put it on and forget about it, and no using up valuable cooking space and very economical

I buy fresh yeast every week at a cheese counter and deli selecton of a big store.It is very inexpensive so I dont freeze it,it goes a bit gooey with freezing.
Asda will give you some free form there bakery department and Morrisons sell it on their pre packed cheese section.
So if you are looking try cheese counters.
As for living organisms sounds like another urban myth.

There are 2 types of Quince here in the U.K.
Quince proper,cydonia vulgaris.Which forms a small tree and the fruit are pear shaped and covered with a light down.It was from these that a quince puree was made, in Spain called marmelo and from this came the name for Marmalade.
The other quince is like a small apple and comes from the ornamental Japanese quince or japonica, now called chaenomeles and is a small shrub,the fruit is more tart and can be made into jelly with no peeling.If left to turn yellow and ripen they have a very nice smell which will permeate a room.

Once ran a Preserve making course at our local City farm and gave all the students a W.I. book to work from after showing them how to make a jam,I asked them to go home and make a jam from the book and the next week we would sample them and talk over any problems.
We had a great variety as you could imagine but one girl made the Banana jam which I thought a strange choice, however some weeks later she discovered she was pregnant and what was her craving yep Bananas
At the time of making she had no idea of her condition.

There seems to be a misunderstanding about the company Be-ro. It still makes flour available from all good supermarkets and a lot of food stores too.
If you buy the self raising you will find on the side a coupon to send of for the 40 th edition of their Recipe book and it costs with p+p £1.25 and is still in the same format with old favs and new ideas.

You can still get copies of the Bero book of recipes, the Co-op sells it for 99 pence and you can also contact Bero on their web site or from a pack of their flour.
I have been buying it for my daughters as it has a lot of very good,easy sensible and classic recipes in it.Including the chocolate cake.One made with evap milk and one where you fold in whisked egg whites.

Try having a look at www.tastetrends.co.uk,they have a London address and mention Eggbeaters in their blurb.

A friend of mine won a jam making competition with Fig and apple jam,she made it because a neighbour had a tree like yours where the figs were not ripe.
Think it was equal portions of prepared cooking apples and the figs, It was the most beautiful deep pink/light red colour.

If you type in Courgette cake and then click recipes on this site there is a great recipe which is rather like a carrot cake but obviously using courgettes there.Very easy to make and tastes good too.

Whilst I did enjoy the program did not enjoy John's attitude to his family, thought he was the one bring selfish and a bit of a bully when berating his children at the end.Of course I realise it is edited to show us that and am sure at the end of the year all will be well but did not think the way he spoke to his very young children was good for them.

Dowerhouse chutney is excellent and if made now will be just mature in time for Christmas and all those cold cuts.
It is made with apples, plums and red or green tomatoes,yummy.

Magimix for me every time only use a machine with beaters for whisking eggs or their whites.
Good job we are not all alike other wise the manufacturers would have a pretty lean time.
Only a bowl and blade to wash or disc with a magimix so easy.

Just knew there were some of his recipes on site and as Harry just said almond and lemon tart thing was not totaly sure of the exact recipe.
It might be in a back copy of Good food mag but as we are not allowed to post exact recipes on board that is not much help, sorry.

Marj there is a special way of cutting veg particularly carrots with a magimix and I will try and explain
Use the slicing disc.Cut the carrots so they will fit into the tube on their side and not straight down which will give you rings.
This will give you slices like an oblong biscuit.
Take these slices out and put them thro again well packed again on their long edge side , this will give you fairly long thin strips as for jullienne
At least with carrots it is cheap to practise and also some do not cut perfectley.
Hope this makes some sense, it is much easier to show someone rather than to describe.

Peel the horse radish under water as it is very strong.Cut up root and put thro mincer or chop in processor.Put into a syrup made from 300mls white vinegar and 227 gms white sugar.Bottle and keep in fridge.
You can then use this to add to cream or yoghurt for a milder dressing.

Pauls recipe does indeed sound wonderful but think you will need something bigger than a 1pound loaf tin to put it in.

Try Gary Rhodes site on the BBC-Food-Recipes

Try making an upside down cake.Like the pineapple one but with pears,also a ginger bread topping is nice.
Pears in the bottom with sugar and butter ,cake on top then after baking turn it out so the pears are on top.

Somewhere in the back of my rusting mind I seem to remember making cream by melting unsalted butter in full cream milk blending it in a powerful blender then adding gelatine. Re fridgerating overnight then being able to whip it the next day.
Sorry I cannot remember the quantities but it might jog some one elses memory.
Yes we too had a Bell cream maker when a child .

Good heavens that recipe for sloe jam is awful. it will be full of stones.
Sloes are one third fruit and two thirds stone or pip,you need to make sloe jelly not jam.
No suggestion for how to reach a setting point and to be a jam you need equal quantities of a fruit like sloe and apple to sugar.
So cook your sloes and apples or crab apples with water to cover, drip through a square of muslin next day measure the juice and for each pint add 1 pound gran sugar, dissolve bring to rolling boil until a set is reached[test by putting a spoonful on a cold saucer and pushing with your finger,when it wrinkles it is ready]
Pour into small cold sterile jars, cover and leave for 24 hours before moving.

Seen a recipe recentley for raspberry and apple curd will attempt to find it and then post it on board

Because of the oil in it it keeps very well in the fridge and you pour more oil over the surface to help.
Put it into small sterile jam jars and only open them when one is finished.Not much in pesto to go off.Good parmesan can be years old to start with.

Although not quite a way to use up marrows this one uses up courgettes.The recipe on this site for Courgette loaf from Frank Bordoni is very good and uses up 500gms of cougettes. Pretty easy to make too.

The wax discs in a packet of jam jar covers make an air tight seal which does a couple of things.It stops the jam from evaporating and shrinking and it makes an air tight seal to stop any bacteria etc from making the jam go bad or moulds developing.
You can also buy metal lids from Lakeland and if you are very careful reuse undamaged ones from old jars which need to be clean then boiled before drying in the oven for use on your jars.
One word about making jellies put into small jars as pound jars are too big as home made jellies have a tendency to weep and break up as soon as you put a spoon into them.