1st rice dish will feed approx 4 and 2nd 4-6.

Here are the ingredients for 2 paella dishes.These are from Valencia. Number 1, 1 chicken, 1 tomato peeled, seeded and chopped. peas,1 tbsp paprika, pinch of saffron, 1chopped clove of garlic,handful of green beans snails about 8-10. Just leave them out if not keen.1/2 cup olive oil. 5 cups boiling water. 2 cups of rice. Salt to taste.

Number 2. Small chicken, 2 thick slices loin pork. 1 tomato,peeled and chopped. 2 crushed cloves garlic. Again green beans and shelled peas. 2 cups of rice. 5 cups boiling water. Pinch of .saffron. 1/2 teasp paprika ( optional).This recipe also uses crayfish and clams but just as nice without.

Have many different recipes using stocks/wine ect. If you need the method let me know. Hope these may be some use .

Oops, not very tasty with a sock lol Red wine and duck or chicken stock

Stewed with olives. Braised with apricots and prunes in a red wine and sock. Steamed ( remove skin first) with a stem ginger and pineapple sauce served on a bed of noodles.

There is an Iranian recipe for kebabs call Kubideh Kabob.It may not be what you are after but it's worth putting that into your search engine.

Your welcome. Ideas for next time.

Here is a quick recipe using verjuice.not sure if it's what you mean but I'll write it for you anyway.
Dust chicken breasts with flour and brown on both sides in pan with oil. Once brown add equal quantities of verjuice and chicken stock. 1 chopped garlic clove,seasonings. After about 8 min's add freshly chopped herbs.Check that the chicken is cooked through.After 10 min's the sauce should have reduced. Max cooking time should be 12-15 min's depending on the size of the chicken breasts.Can be done in the oven but without the stock.
Oven method. Brown chicken breasts as above,in a seperate dish add approx 1/2 cup of verjuice ,1/4 cup of olive oil,seasonings.Pour half over chicken breasts. After half way turn chicken over and add the other half of juice mixture.Use what ever spices you like but paprika or a mild chilli powder works.This is added to the verjuice mixture before you put it over the chicken. Bake for about 30 min's.

Hi merd, here are just a few.
Fajitas,Tortilla wraps..spread hoisin sauce on warmed tortilla wrap,add sliced cooked pork sprinkle with shredded spring onion and roll up. Stir fry's/Add to Fried rice/Chow mein.
cubed pork in jambalaya9rice,herbs,seasoning,garlic,peppers/onions,ect.
Rissoto.
Stuffed pancakes. make a cheese sauce using strong cheese or parmesan. Pan fry onions and mushrooms untill browned.Mince the pork and add with the onion mixture,add a little grated cheese or mozzarella,season to taste.Add meat mixture to the sauce.fill pancakes. Pop into oven gas 4 for about 25 min's.

Pork patties with potatoe and veg( similar to rissoles.

If you would still rather pan fry it ,try seasoning the pan again and heat untill very hot ,then brush fish with sunflower oil,season very lightly,place skin side down and hold down so that all the skin is flat in the pan for 1-2 min's untill crispy,very carefully turn fish over then seal again,lower the heat and cooked untill done.Make sure you use sunflower or veg oil in the pan.Hope this helps a bit.Puter screens going dark ,will have to switch off. Good luck.

Heat your pan,add some oil untill it gets very hot (sunflower oil) Wipe away after a few min's with kitchen paper.Don't wash the pan. Brush skin with olive oil ,season lightly.Heat pan add fish,skin side down fry untill browned then finish off in the oven.

Just a couple of ideas if you can mince the lamb,
Shepards pie,Spicey lamb samosas,pasties,Lamb croquettes,Cubed lamb curry,cubed lamb cobbler ,make the gravy/sauce first.onion,tom'puree,stock,seasoning,herbs,carrots/celery topped with herb scone dough or a cheese crumble mix. Moussaka. Veal again, rissole/Croquettes served with a wine sauce. ( Sauce...chicken stock,white wine,normal veg, onion,carrot,celeryherbs,garlic,seasoning.) Goulash. Just make the sauce first ,add meat untill piping hot .Just before serving add a couple of tablesp' soured cream.

Cook some macaroni as normal,steam cauliflower.Make a white sauce ( no salt) add grated cheese to sauce.Pour over cauli and macaroni or pasta,blend untill it is the right consistency for baby.

Hy'a Kassey.

You are very welcome.

Hi Livewire,

Taken me forever to find this again.Had to trail through all of my posts (over 1 thousand) to get to the end. lol. Thanks.
Spadge1,thanks for the added info' can't wait 2 give it a go.

And adding to Livewire's info' Polenta is a cornmeal.
Livewire,hope you don't mind me asking but how do you do a link?

You're welcome breezerbird.

Here you are Kassey.
blondie02
Posted 10.28AM
Wed 23 Mar 2005
report this post
Hi Lucy,I have posted this recipe on the site awhile back now but will put it here again for you.
Chicken Chow Mein.
Cook your noodles ( dried) in boiling salted water 4 min's.Drain and rinse under cold water to prevent further cooking.Drain well and add a few drops pf sunflower oil to prevent sticking.Put to one side.Add a couple of tbs,seasoned oil in hot wok.Then add thinly sliced chicken or pork with sliced veg ( the choice is your's)but I always use strips of spring onion and beansprouts then add my fav' veg.Once the meat and veg are cooked add 1 teasp brown sugar,salt to taste,2 tablespoons, Shaohsing rice wine,2 tbs of superior light soy sauce and if needed a litte chicken stock.Take off heat and keep warm.

Heat a couple of tablesp' seasoned oil in hot wok add noodles and stir fry untill piping hot add 2 tablespoons of light soy again,if it starts to stick to wok add more stock. I add more stock anyway because I like the extra sauce.Next stage.....Put the chicken and veg on top of noodles and add a few drops of sesame oil and garnish with finely sliced spring onions.
These measurements are enough for approx 500grs of meat.Let me know if you don't know how to season the oil.

Green ginger is fresh ( Knobbly root) breezerbird as opposed to dried ginger.

Quiches,fish cakes,burgers,pies,salmon lasagna..

Ps.Did-not see it on monday.This is for spiced fried chick'wings.

3tsp cajun seasoning and 2tsp smoked paprika.

Use equal amounts of full fat milk( a little more if needed to top the dish up) to creme fraiche.Layer up with your normal ingredients and creme fraiche and add the milk at the end. Do-not mix it with the milk.

There are always nono-alcoholic wines,juices,extracts of flavours,stocks as iskas has mentioned.Good luck to your hubby yoxi.

Many recipes use many more egg whites than yolks but you can make choc mousse with whites,macaroons,cookies, even a lovely asparagus omelette ( sorry) or how about a lovely Angle cake that with 10-12 egg whites.just a feww ideas.

My children love these stuffings minxx.
You will need apricots and prunes,chopped onion,breadcrumbs,butter,seasoning and flatleaf parsley.

2nd one.......apples,cranberries,breadcrumbs,finely chopped celery,finely chopped onion,half teaspoon of mixed spice,sage and thyme.

Just use a normal stuffing recipe/method but use these ingredients instead.

Your friend may have made her own sauce using butter and flour and chicken stock or clear chicken soup to which grated parmesan cheese was added once the sauce was made.Broccoli and cauliflower floretts and cubed chicken breasts.Pour sauce over and finish a grated cheese and breadcrumb mix.Pop into the oven untill crispy and brown.

That's correct Andre,they are the same.They are very young birds and weigh between 350-700grms each.

Here are a couple of more ideas.When making a sponge cake using 3 eggs and 175 grm's of the basic ingredients plus a teasp' of baking powder add 75-80 grm's of shredded fresh coconut.Instead of a buttercream filling use mascarpone,fresh coconut with vanilla and sugar to taste. Or how about a coconut rice pudding.Add the shredded fresh coconut about half an hour before the rice pudd' has cooked.

Hi suzanne,my advice is the same as goldie.If you type flour mites in the search for box,left hand side.Then messageboards and click go,it will take you too the threads all about flourmites.

Do you want to dry them and make into ornaments or would you like to eat them as a veg?

Do you want to dry them and make into ornaments or would you like to eat them as a veg?

I hit the enter button to start a new paragragh and the post sent before I had finished.

For a change you could use 2 cups of apple juice and 3/4 of a cup of water plus a couple of handfuls of dried fruit and cook as above.

Firstly spray the inside of the rice cooker with oil then add 1 cup plus an extra 1/3 of a cup of raw oats ( not quick cooking oats) with this also add 2 and 3/4 of a cup of water and salt to taste.Cover and cook for 20 or untill the cooker switches off automatically.Half way through the cooking period stir the porridge.Allow to stand for 10 min's before opening.Hope this works for you suzanne25.

I have made similar Andrew.I always put the fruit on top of the chilled cheesecake followed by approx 150 ml of the juice plus a teaspoon of lemon juice( depending on the size of the cake) and the remainder as a sauce.

Apricot Nectar is the juice of apricots.If you cannot find the juice in the supermarkets just buy fresh apricots and blend them to a pulp.

lucy,if you put chefdecuisine into google that will take you to their homepage.In the top right hand corner write in cheese beignets that will take you to a nice recipe.
Sorry but I'm not good enough on the puter to guide you there.Hopefully Livewire will see this and find a better way. Good luck.

Morning everyone.I have one.The one I've got is called "The Magic Bullet". This is the website I bought mine from.It was on a tv channel and I was impressed.
www.thanedirect.co.uk 08708 30 60 99 Sky654 Stop and Shop.

Valencia
tomato,garlic,paprika,lean pork,chicken,crayfish,clams,saffron,olive oil,green beans,peas, ,boiling water salt/pepper and of course rice in both.

barcelona.....green pepper,chicken livers,giblets,squid,fish,paprika'saffron.artichokes.salt.mussels.garlic.tomatoes,chicken,onion,shrimps,water,olive oil.pork spare ribs.pork sausage,peas and rice

That's why i didn't share them out.Not fair to spoil anyones diet

I lightly beat my eggs with a little salt.Then lightly scramble them in oil in a preheated wok.Then I add my cold cooked rice carefully separting every grain followed by a little more salt to taste.

Hi david91.Your very welcome.The recipe I put up for you came from my friends resaurant it's his own but chi lo is right as regarding home cooked curries and many other restaurant curries.The parents of the girls that are staying with me at the moment use a yellow ginger powder but these keys won't write the chinese name.It is mixed with water.Sometimes they add red chillis for the extra heat. I also have the sauce they use in the chinese chip shops aswell.That one doesnot use soya sauce.This quick curry paste can be used for the curry or as a dip.I also forgot to ask you the colour of the sauce as my local does a greeny colour,a yellowy one and a brownish one.I do know that they vary from restaurant to restaurant.Happy cooking.
I would also be interested in your paste chi lo.I know the stock is long winded for the curry sauce but well worth it.Thanks.

and I ate a whole packet of them myself last weekend.Bought them in Julian Graves.All funny shapes though. yummy.

This is the way they cook it in my local .
Into a large bowl put 2 tps sugar.2 tbls light soy sauce.2 tbls of wine and 2 tbls of cornflour.Marinate the cubed meat in this mixture for half an hour.
Put the oil into a heated wok and add one crushed clove of garlic with 2 small chopped onions.Cook over a low flame add the curry powder approx 3 tabls' for about 2 min's.Once all of this is light brown in colour add some stock or just plain water to make a thick paste.Drop your chicken cubes or other meat cubes into the paste and turn up the heat.Cook for a further 6-7 min's.Keep turning over and stirring otherwise it will stick.At this stage to the wok add salt to taste and 2 tablsp'dark soy sauce and then cover the meat with stock or water.Bring to the boil then simmer for about half an hour for chicken and for lamb 20 min's longer and the beef will take approx an hour.you don't have to but if you like chilli sauce add 1-2 teasp at the end of the cooking time mix in well and serve.

Well after all that searching under my name it would have been quicker for me to have re-written it out for you.
Put What is you childrens favorite meal into searc box and click on chat and it will take you to pages.Chow mein recipe 11-20 and over the page 21-27 is the recipe for seasoned oil.I know the spellings are in-correct but if you try and alter them it may not find it.In prob's I'll be back.

First of all you will need to go to a chinese supermarket and purchase the special curry powder that is used in the curries.Then you will have to make some seasoned all.I have posted a few recipes on this site so will go and hunt for them,I may be a few min searching.When I wrote the recipe for chicken chow mein,I also wrote how to make the seasoned oil.Be back as soon as poss'.If I cannot find,will post again followed by the recipe for curry.Meanwhile here are the ingredients you are going to need incase you have to go shopping.Light and Dark soy sauce.cornflour.garlic.onion.stock.chilli sauce.brown sugar.chinese rice wine.salt.Any meat will do.IE,Chicken.Pork,lamb,beef.Be back soon.

Hey there Fordy1,if you write how to make butter in the search bar,then chat it will take you there.

Sorry,don't know how that happened.It is supposed to read sprigs or stalks.

Hi spangled.Sorry I coudn't get back earlier.Here is a poaching method if your not keen on capers.
Lay the wing in a pan.Add enough water just to cover.To this add a sprig of thyme,a couple of sprigs parsley,bay lea or two.6 twists freshley ground black pepper and a few twists freshley ground sea salt,a spoonful or two white wine vinegar or the juice from half a lemon.Now bring everything to the boil then turn the heat off.In the meantime Add some butter in a seperate pan and melt untill just brown,do-not over brown otherwise it will taste bitter.Once melted add the other half of the lemon juice.Carefully put the skate wing onto a dish and pour over the butter sauce and decorate with chopped herbs.

Wrap well in clingfilm then again in foil .It is important to keep the air and moisture out and pop into a freezer bag.Defrost at room temp' and cakes that contain dairy fillings thaw in the fridge.The rest as above.

Do you put warm sauces on your dough biscuit?This is one reason it would be soggy.Another is,you should put your dough on a stone,straight on the rack or a tray with holes in it.What is the dough like when you have made it? is it stretchy and pliable? If the dough is perfect and ready for baking the cause would be the filling and the tray you are using.The heat should be mod' hot.Have you tried cooking the dough first,allow to cool then put your topping on and pop back into a hot oven?The heat should come straight up and hit the bottom of the pizza so if you are putting it onto a baking tray the results would be soggy bottoms and burnt top.

Poached wing is nice served with black butter.

Hi Gaile,your welcome.

Flapjacks and large american cookies sell well.Not forgetting bread pudding.

No,I make it with rump.It doesn't fall apart.Just cook it for less tme.

You can do so much more foodieloon.What about a nice goulash or beef in red wine casserole.It would make a lovely curry or there's always kebabs.

Hi Chupa.Into a heavy based pan add some castor sugar now heat this up very slowly.When you see a nice shade of brown ( not dark as it will be yuk and bitter in flavour.once the sugar has melted it's ready. At this stage it should be runny not at all thick.Take off heat and plunge base into cold water to cool down.Dip a spoon into it and pratice,itshould be runny but still coat the spoon.Now pratice back and forth using a wrist action. pratice a few times by yourself and then you will see how easy it is.Hope this of help.

Your welcome kassey.Come back if you get stuck.How time flys written out 2 recipes and got to go now.See you soon

I'm making these for my chinese girls during half term as they love them.
Marinate about 675gs of ribs in 2 tablsp cornflour, 4 tablsp rice wine,2 tablsp castor sugar,2 tablsp dark and 2 of light soy sauce ,1 good teasp finely chopped garlic and 1 teaspoon hot chilli sauce for 2-3 hours.Don't forget to trim the ribs of gristle and fat to begin with.After the 2-3 hours add enough stock or plain water to the ribs and marinade and boil for about 40 min's.Remove from pot and drain well,leave to cool.Deep fry ribs 190 degrees for 3 min's,remove,drain again.Heat up the oil again to 190 degrees add ribs once more (second frying) for a further minute.They must be dark brown.Remove and drain and sprinkle with salt and pepper mix.

To make the salt/pepper mix.
You will need 2 teasp' gound sichuan peppercorns,1 teasp five-spice powder and a very small handful salt.Heat all ingredients in a dry fry pan for 3 min's using a low heat.Keep stirring around so that it will not burn.

Hi kassey,sorry can't find the thread above chinese food.
This is how I do the chicken recipe you wanted.
Make up some thick cornflour paste and add approx half an egg white.Cut up small pieces of chicken breast approx' 500grs.Stir the chicken into cornflour,egg white mixture with a pinch of salt. Prepare chinese dried mushrooms or english button about 12 should be enough.Heat approx'
500 mls of seasoned oil in preheated wok.Add chicken pieces and fry for about 40 seconds.I use chop sticks to seperate as I'm frying.Remove chicken and drain onto kitchen paper.pour off most of the oil from the wok but leave 3-4 tblsp ,add two chopped spring onions and a few pieces of fresh ginger.Now either add your prepared dried mushrooms or english buttons.If you like bamboo shoots add between 225-300 grs drained,rinsed and sliced.Stir fry for a min' or two.I'm not keen so I leave them out.Add salt to taste,then add the chicken pieces followed by
1 teasp brown sugar,2 tablespoons of oyster sauce, 2 tabsp light soy sauce and 4 teasp rice wine.Mix well together and stir fry for another min' or two.To finish off a few drops of sesame oil and serve.

Mustard and pepper sauce works and a madeira or mushroom/red wine.

Hi essex,didn't realise you were allergic to dairy.Try this but be very careful. Do-not allow children to help.
Into a heavy based pan put 1/2 cup syrup with 1/2 cup water and 2 cups of granulated sugar.Bring to 270 degrees stirring all the time .The sugar must be completely dissolved.Once this mixture has reached the correct temp' pour over warm popcorn.It has to be warm to work properly.Once cooled put into an air tight container straight away if you are not going to eat it.

Try this one chubby.It's not a school recipe but it is yummy. Melt 50grs butter with 50 grs syrup and 125 grs of dark choclate in a pan over a low heat.Once melted add 125 grs of cornflakes or bran flakes or use 75 grs of cornflakes and 25 grs of desiccated coconut. Turn into a greased flan ring and chill untill set.

The Lamb in Rustington.Lovely menu,Good service.Been there twice. If I go back ,it's got to be good.

Chinese supermarkets sell them.

This one is popular,not the one your after ,sorry but very nice all the same.
melt 25g butter,50g dark brown sugar and 2 tbsp syrup in a heavy based pan over a gentle heat.keep stirring with wooden spoon,once it has all blended together add 50 mls double cream and continue to stir all the time,bring to the boil and as soon as it reaches boiling point remove from the heat .Allow to cool slightly.Add your popcorn to this mixture ,stir very gently to evenly coat the corn.This may be eaten cold or warm.

Sugar/butter popcorn.

melt 40 gr unsalted butter with either syrup or sugar to taste,add corn and shake pan gently untill evenly coated.



Plain but very popular....is
40 grs unsalted butter melted as above,add corn untill well coated again then sprinkle on salt to taste.

I have another for choc' which is served cold but must be eaten the same day.

It was my pleasure aime.

No trouble at all foodwiz.your very welcome.

or you could give it to your children for the tombola stall for the summer fayre LOL, that's where a lot of my tinned stuff goes that I do-not want. That sounds terrible but my hearts in the right place.Well,the school always asks for tin's and bottles and I have to oblige

hey charlotte,welcome!!! I remember AWT saying he buys a mix ready made in spain that he adds to his burgers.I wonder if anyone on here has tried them?

it's a litre of hot veg stock,3 tbsp curry paste.1 red chilli,large pinch saffron,2 tsp mustard seeds (black or white)50 g roasted cashew nuts.juice of 2 lemons.coriander leaves a womens handful, Can you remember what to do?

aime don't put your fruit in at the beginning wait approx 30 min's.When I start my machine it say's 2 hours 50 min's when the time goes down and reaches 2 hours 17 min's there are 3 bleeps.When the bleeps stop I lift the lid and put my fruit in slowly and watch it for a min.Put the lid down and leave it to mix in.It will not chop the fruit up this way.I also put in half a cup of dried fruit.I find this just the right amount and it is very light and a good sized loaf.My recipe uses 3 level cups of flour.Yep,it is nice.Will be making another soon but just ran out of yeast.

paprika,ground cumin seed,crushed garlic,home made garam masala,chilli powder,black peppercorns crushed,mint sauce,yogurt and coriander leaves and stalks.Don't use the red dye as used in the restaurants.This is better 4ndy.

I second Love Grubs post.Congrat's to everyone.My friends run down here and have raised a lot.

Your welcome aime.Have you tried it yet?
When I get some granary flour in Annie I'll try it out and see if I get the same results.Although it doesn't state the water temp' I always used tepid water and I melt the butter in the microwave to get the correct amount of tablespoons required for the recipe.
PS,I also noticed a difference in my electricity bill.
lol Sometimes I just make the dough for the french bread and make them into small rolls and bake them in the oven. My daughter likes to make them into shapes.

foodwiz,I have this issue somewhere.Will look it up for you this afternoon.I wont be able to put the recipe up but should be able to help some how.What part of the biryani do you need to know?

I would say 3 days then it's past it's best really.Some will go for four but no longer.This is for a veg' soup only if meat has been added only 1-2 days.

Ps,hot cross bun recipe is yummy

Hi Annie1034,thought you would like it.Pleased it turned out well.I always put 1 teasp mixed spice in.Can't remember if I have made the granary because I do a lot by hand as regards to bread making but the pizza dough and the rolls from the book are very good and the chocolate bread went down a treat spread with nutella.And for those that like peanut butter,that turns out well also.

Hi Jules the Villan,As we cannot put copyright recipe's here I will look at similar fruit breads for you online and post the website.

Hi aime2,I have just measured out 500grs of flour and you will only need 1 teaspoon of mixed spice.Any more and it will be over powering.

Make a chocolate chestnut refridgerator cake and for dinner parties add brandy to it.

Annie1034,did you make the fruit bread?If so,what did you think of it?The first time I made the french bread I served it with lasagne and salad.Didn't get to try it because it dissappeared rather quickly.I get in first now lol.

ps.I have put up a recipe on here for chicken chow mein.You could follow that and add the cooked pork at the end.I have done this before and still delish.

Hi foodieloon.
Mix a few different coloured cooked peppers chopped up into a bowl with cream cheese and cumin powder to taste.
Add chopped cooked pork to the pepper mixture.Spread onto large warmed up wraps.Roll up and put onto a baking tray.In another bowl mix together some homemade or from a jar some salsa mix with drained tinned kidney beans or beans that you like.Pour this over the prepared wraps cover the entire wraps with grated cheese.Put into a moderately preheated oven for 15-20 min's or untill cheese has lightly browned.Serve with a salad.

Haven't opened it yet Boneyapper.Wouldn't use it if it has sudan in it.

I've just got mine out of the cupboard Smoked Paprika Hot
La Chinata.

I know it's a matter of personal taste but I much prefer to add mixed spice than the nutmeg.See what you think

Lovely.Your keen 3 loaves already.I made the fruit bread yesterday and toasted it tor the students brekky this morning after their cereal.Not a crumb left.

How did your bread turn out Annie1034? I have the Morphy Richards and I find it brilliant.If you have the recipe book that goes with it I would recommend the fruit bread.It tastes and smells like Hot Cross Buns.delish' and the french bread is lovely and so easy to make.

Sainsbury's also sell it.It's in a red tin .You wil find it in the special section.

I know 1 butcher who ignored the rules and sold beef on the bone.He kept it in the back of the shop.Not a local butcher to me but I don't remember offal being banned.

I can't remember in detail but someone will I'm sure.A few years ago,here in England you could not buy beef on the bone.So no T bone steaks ect; but I get all off my bones from the local butcher and free of charge.Thankyou Pain aux Chocolate,it was good reading that.

Your welcome Fordy1

Your welcome Kassey.Hope he's on the mend soon.Big

Ah bless,have you tried noodles Kassey? They are easy to swollen and also juice 2 apples with a carrot and a small piece of ginger or 2 apples with 1 slice of lemon.My 5 year old loves these drinks.

Hi HungryHippo,
You need a large heavy based pan or you can buy special pans called a Popper!Firstly heat some groundnut oil and place over a high heat if you are using electric or a medium heat if you are using gas.
Add the corn and cover with a lid.Shake the pan gently.The popping should start within 2-3 seconds.You must keep the pan moving constantly by shaking it vigorously untill all the popping sounds have stopped.
Have plenty of recipes if you need any from,butter,salty,toffee,fruity,marmite,peanut butter ect:
Hope this helps.

I have a nice one using new potatoes and beans if you like.Have to go now but will post it for you Sugarpuff.

Thank's Ramona.I have written it down.Going to try it tomorrow.Sounds yummy

I recorded it to watch later.Fantastic programme.Can we have more of Kylie? she's one of my fav's

Hi carol,you lucky girl.Chocolate goes really well in lots of savoury dishes.The pasta sounds interesting.could you post it.I would try it out on my students.Off to the comp's page now.Thank's and well done again PS,I don't give my own children many sweets and they love pasta love to try it on them aswell.

Here's a restaurant one FORDY1.
Add equal parts of butter and flour to pan and cook out for a few min's.Slowly add equal amounts of white wine and chicken stock,approx 3 teasp worchester sauce and 3 teasp lemon juice.Season with freshly ground sea salt and freshly ground white pepper.Simmer 15-20 min's or untill reduced and thickened slightly.When cooked finally whip in a little double cream.Good tip!!!!!If you are frying mushrooms or anything else to do with the dish you are making use the cooking fat juices instead of starting off with just plain butter.You need the fat to begin making the roux but there is more flavour using the fat from the chicken or mushrooms than just plain butter.

Congratulations carole137.Now that's different,must hunt down your recipe.Sounds interesting

I used to make them for a "Cream tea restaurant" and used sour milk.Always had better results,much lighter.Have never tried buttermilk so will give that a go next time.

I like mine to eat everything I put in front of them but nt make them eat something they don't like after trying it.The 2 youngest haven't got dislikes at the moment really but the eldest ( 5) loves spag bol,anything with garlic.She is not keen on beans of any sort or fried eggs and she has tried artichoke hearts.Didn't like them.Since she went round to her friends house she does ask for chicken in wraps with mayo.She is also a good eater and will try most things.

That's good news Ursidae.Are you going to try making something savoury with choux pastry next?

Only just logged on after being off for a few days so haven't seen anything else.Will check it out.Thanks

They are nice cooked in cream with sherry and mushrooms.

They would go hard if usuing to much liquid,over kneading or to low an oven.Will have to wait untill samijam comes online to find out what's she's doing wrong and then help.

Just lately have been 3/4 cooking them,then making slashes in to the potatoe 3/4 of the way dowm and filling each cut piece with a slice of cheese,next slash a chunky tom' slice and filling along the potatoe with things I like.Then i drizzle oliveoil,garlic,,fresh rosemary,pepper/salt on top .Pop back into oven untill cooked through.Other ones I do,cut potatoe as usual,season and butter and fill with chicken tikka.Same way but with chilli con carne with grated cheese on top ,popped back into oven untill melted.

When making scones don't over knead.Don't add to much liquid.When you are cutting them into rounds don't twist the cutter.Make sure all of your ingredients are fresh.If you want your scones to have soft sides bake them with all the sides touching each other.Bake on a high heat for 8-10 min's or untill slightly brown.If using an egg wash,don't let it touch the sides of the scone.

Still not had the chance to browse yet misswynne been a bit hetic these last few days.I have more of a savoury tooth than sweet.Like my brownies though and will put up the chocolate slice this afternoon for you.I've written it down in my book in my kitchen.Very easy but very nice.

Sorry,that is the 2nd time this week I've done this.
here goes again.
Mince up some pork or chicken and marinate it in a salt/pepper/sugar/soy sauce and cornflour-paste/chinese wine wine for 20 min's.
Chop mushrooms (that have been soaked discarding stalks) veg of your choice.Heat pan or wok add oil/ginger/onions.cook 1 min' add meat then veg2-3 min's then add a couple of tablespoons of oyster sauce.Stirfry 1-2 min's.Put into lettuce leaf.roll and enjoy.

Sorry skippyman,wrote down a recipe for you and lent on keyboard.Try again

use

Roasted red peppers in a soup.Try it ,delish. ps.I'm guilty from eating them from the jar.

Morning misswynne.
No,have-not had a chance yet but site looks interesting.
Have you got a sweet tooth? Have nice recipes for coconut ice and truffles.Also nice recipe for a chocolate slice using drinking chocolate and cocoa mixture. My fav'

Just put that into my fav's.Will browse later

Mushroom rissoto with roasted veg or a cauliflower and broccoli flan with the base and sides made of blanched'thinly sliced potatoes.Pasta bake with added veg in a white wine sauce or mushroom sauce.

I make my own oat biscuits.Plain and chocolate.Starting off with a plain biscuit I paint milk chocolate on top allow to dry then paint white chocolate on top of that allow to dry and finish with dark chocolate allow to dry and finely ice on my childrens name in white chocolate.

It will be fine.

Can't help you there Boneyapper.I have only seen his present series.

I like bitter-sweet chocolate spread thickly on flapjacks.Makes them 10 times nicer.Waffles thickly coated with dark choclate and served with whipped cream.

Just went onto recipe's and I see what you mean.I think it would be nice to see both.David Rocco looks a dish by his bike and it would be nice to see a photo of the dish he cooked above the recipe itself.So I agree here.All the chefs with piccy's of their food aswell.

Your welcome Lucy.

If i'm correct it's a sweet.A litte between a toffee and a fudge but shouldn't be chewy like a toffee.

Hi qinqaninja and welcome.Here is another tasty way for veg.Par-boil old potatoes in their skins for 10 min's.Drain and pop into roasting tin around chicken.Drizzle with oil and sprinkle them with freshly ground pepper/salt.Cut 2 whole onions in half,with skin's left on and just bash 2 cloves of garlic ,skins left on and add to the pan.Chop some fresh rosemary and sprinkle over the potatoes and roast as usual.Not only will you have lovely flavoured pot's but the juices make a wonderful gravy.If you cook a chicken that produces a lot of liquid drain it off during the cooking period and your pot's will stay crispy but will still absorb all the flavours.

Lucy,I've been thinking about you and wondered if you had tried it out.So pleased you all liked it.Where did you buy the rice wine in the end? blondie

Welcome Victoria,I'm Blondie and this is a good place to ask questions and also helping others.Hope you have fun here.

If so there is one of this here www.scotlandforvisitors.com/tablet.php - 8k -

Is that the scottish sweet tablet misswynne?

No 1Chef,they have victorian school days at our local schools.I will check with the teacher because all the children had to make food for the day.The budget was very small compared to yours but a lot of food was made.I'll ask her what the most popular item that was made and sold and get back to you.I do remember a very long veal and ham pie and cheese scones.Will investigate next week.

Lucy,UK Food are going to make a Green Thai curry this week to celebrate the Thai New Year.Keep your eyes on the programme.

Saisbury's sell it and Waitrose in the specials area.It's next to the red and green Thai curry pastes. I agree with Spadge ,I get all of my ingredients at my local chinese supermarket.The leaves in my local shop are found in the freezer.

Chicken patties were also very popular for picnic,s,so would be ideal.Boiled ham and potatoe tartlets,similar to a mini quiche with cheese and peas.

On the sweet side..Victorian Lemon cake,Lemon Gingerbread,Seed cake,Queen cake,Lace cookies and Victoria sponge cake.Chowders were popular and small meat pasties for picnics.

Hi tomonastick,I use the same as Porridge and I'm not sure if you are after the crispy beef with the carrot and red chilli sauce.Here is the recipe I use...2 beaten eggs,1/2 teaspoon salt,approx 5 tablespoons cornflour.
To make the batter beat the eggs,salt and cornflour together.Then put all of the thin strips of beef into the batter mix.Deef fry 190 Degrees 4-5 min's.Stir to seperate the beef.Then remove and drain well.
Is there any particular recipe you need?Sauces ect:

tomonastick,if you are talking about the crispy chilli beef I have a recipe.Just let me know and I'll post it for you.

Hello Clair3,it's been awhile since you posted.The website looks good.Congrat's all round.Will be thinking of more recipes for you.Did you use any of the recipes we posted?Glad the tv chefs are helping out.All the best blondie

Hellooooo smelloise,nice to have you aboard.Hey,well done.I started cooking very young now my 5 year old loves to bake things and the other 2 toddlers,well they love to make a mess What else have you cooked? It's good fun isn't it!! Look forward to hearing more from you.

oine has not upset me at all.

Oine,if you are talking about me you are not upsetting me in the least.So no worries.Relish needs all the help she can get and that means from everyone.So a very warm welcome to the boards and I hope you enjoy this site as much as I do.

goldie1,I do have a really nice spicy indian recipe if you would like to give it a go.

I am not arguing.What makes you say that Oine? Just giving my advice to goldie as asked by her.

we have indeed and if one's allergic to dairy produce,not a good idea to use eggs.

Hi relish.I make a beautiful couli at the restaurant using honey,balsamic ,olive oil,peppers ect.This goes very well with beef.This I put on the menu on valentines day. You can also use honey in barbi sauces and marinades.

awfully sorry Once is never enough.Must have been a different post.I believe relish was asking questions on what she could do with local honey.The ideas I have put up only use honey.I agree with you, "I wouldn't slap in any old recipe"

goldie,there is enough moisture without adding an egg.I have made these burgers with cannelli beans,spices as above in my recipe and greens.Really works and ideal for vegi's.

Have to agree jiqpig.No less than 3 min's no more than four.

your welcome FORDY1.What did you do in the end?Oh and belated birthday greetings to your son

if they were cut into 2.5cms about 4 min's.Keep turning.

Rinse and drain the beans and set aside.In a small pan fry 1 chopped onion with a finely chopped garlic clove and finely chopped red chilli or half a red pepper untill soft but not brown.Use approx' 2 slices of bread and make some breadcrumbs.
Mash the beans into a bowl add the breadcrumbs,cummin and coriander to taste ( or any spice that you like) as an extra you can add any green cooked veg with this mix.Spinach is nice but use that uncooked. Freshly ground black pepper and salt.Use fresh flat leaf parsley if you don't like coriander.Once everything has been mixed together shape into burgers or sausages.Then fry in oil untill brown.

now here's a thought " Wild Honey Icecream"

Hey there relish,how about an honey face mask for dry skin.have the recipe somewhere.
For gastric ulcers, cabbage water with honey and a little lemon added to improve the flavour.
I have a recipe for a honey sauce to go with Once is never enough's french pancakes (crepes) or you can pour it over many pudd's.
Use honey in cakes instead of sugar.Use 3/4 of a cup of honey plus 1 tablespoon instead of 1 cup of sugar.
Relish is there anything in particular that you are looking to use honey for?
Have loads of recipes.

Do you want one with coconut or just plain bran flakes?

merlin13,I have the mag' somewhere.Will look for it tomorrow and let you know.Can't post the recipe though but will be able to give you some info'

yeo Valley natural yogurt.Contains only the milks naturally occuring sugar.6.6grs. Ideal for what you need it for.

I have never seen one FORDY1.I know you said you have problems with your hands but I have made a hedgehog cake by making a round sponge cake.Cut in half,stick together with choc' buttercream.Ice the whole cake with choc buttercream and make the spines out of cadbury's choc' buttons or shredded almonds.Nose and eyes " Smarties". I cut 2 diagonal slices from both halves to make the shape of the nose but it doesn't make that much difference to the end product. My daughter cut the cake then pushed it back together again "brilliant" didn't look as if it had been cut and caught it all on film.

I have bought it in Sainsbury's and Waitrose.Waitrose also sells the dry as well as sweet but I found it under specialist shelf and not with the sherry's ect.Waitrose has a good choice from £9-£16 approx.

Another way to make sure they are succulent and tender.Sprinkle on equal measurements of ground ginger,salt,black pepper and caster sugar.Brown them in butter,( both sides)put into a roasting tin pour over a good homemade barbi'sauce,cover with foil and pop into the oven gas 5 for 40 min's.

I bought some from Nisbets last year in the sale. 49 pence each.

Hi 1Dee,I read your post last night about 11-30pm but for some reason couldn't log in.
Firstly you need to grease a cake tin or pudding bowl.
Mix 50grs brown sugar/50grs butter and pour onto the base.
Arrange drained pineapple rings on top of sugar mixture.
Rub in 100 grs butter into 200grs s.r.flour add a pinch of salt and 100grs caster sugar.Mix to a batter with 2 eggs and milk.Bake gas 5 for 30 min's, turn heat down to gas 4 for a further 40 min's.Test with cake tester if still a little sticky leave in few a further 5 min's.

Double yuk! I would take them back to your suppliers.
If you keep having problems Alex I would purchase whole almonds then double wrap them into freezer bags and take out what I needed then grind myself.They will last for 6 months in the freezer.
Because of the fat content in the sunflower seeds they start going off after a few days anyway.Freeze as above once purchased and the texture or flavour shouldn't be affected.

Hi nicswich,sorry didn't realise you wanted to stuff peppers.If you want the extra saltiness go for miso paste.

They are very meaty Goldie so they make wonderful kebabs.I can see you doing these on the barbi' in the summer.

Try a plum paste.

Your welcome Snowy.Happy baking

Got one.Good bit of advice though.Will be in touch.Blondie

or even pumkin pie.

Just read through all the ingredients,know it's going to be yummy already.

Hey,hy'a Andy.How are you? I'll try it.Thanks.Hubby loved your last one.Wish we had a thumbs up sign.

lol...laughing out loud

As long as it's a good quality flour the answer is yes.

A bread and butter pudd' takes 45 min's to 1 hour.
Choc sponge pudd' 45 min's to 1 hour.
Apple Charlotte same as above and fruit crumble about 45 min's.

100 grs butter,100grs caster sugar, 2 size 2 eggs, 100grs S.R.flour will feed approx 8 people. To make enough for 50 you will need to make 7 cakes if your making normal sponge cakes. 700 grs butter,700 grs sugar,14 eggs,700 grs flour.You will have 2 slices left over for your self

bev67,I can you you a nice recipe for pork or chicken chow mein,full of flavour and not spicey.Just let me know .

relish,my thoughts lol.

You can use cream,or a mixture of flour and butter.

Making tea infusions,coating with choc for decorations.

Then you should try your fav melting cheese on a venison steak served with a gourmet pepper and tomatoe chutney.Delish'

No set rules,anything that you like personally.I love slices of apple,celery ,swedish rolls,large cubes of crutons.ect.

I have to book the time I'm not working ,either lunch or dinner on the day.We go out as a family that's parents and bro's and my little ones and hubby.Mothers day menu,free glass of wine and chockies for mums.Best bit,the men pay for it.We do have a really good time.Happy mothers day everyone.

Your welcome foodieloon.You can add nutmeg and liquors to it but I'm not keen it alters the flavour of the cheese to much.

Easy way to make the rolls.Lay a piece of ham on a board dot over a good melting cheese add your fav' herb and black pepper freshly ground.Flatten out chick' breast lay on top of cheese/ham and roll up.Secure with cocktail stick.Pan fry,grill or oven bake .When cooked pour over a nice sauce.Another way ,make a pocket in chicken breasts stuff with again a good melting cheese and crispy bacon add thyme and black pepper,wrap the whole breast in parma ham,secure again and oven bake untill cooked.Again serve with a nice sauce poured over.

This is a nice one.It isn't to garlicky.Rub the inside of your pan with the garlic.Pour in some dry white wine.Heat the liquid gently then add grated cheese.Stir untill melted.Mix a little cornflour with a drop of wine and add to cheese mixture and stir untill thick and smooth add a good knob of butter and season with freshly ground black pepper.

and more and more.Not for me though Mrs Woof Woof.

My answer is the same as alysha jane,wholemeal is also known a wholewheat.Health food stores always keep it but I have bought it in supermarkets next to the strong flours for bread making.Makes nice pancakes and wraps.

There is a secret to chewy cookies.Only bake for 8-10 min's.you must take them out before they are cooked.Another delish' ingredient is the juice from an orange and the grated peel,works well with the chocolate.

I have one.If you go into a catering shop that sells fondant icings,food colourings ect,next to the liquid and paste colours you will find small tubes of Pink,Blue and Green powder.This is what is used to colour the candy floss.You add a small amount to the granulated sugar.Good luck.If you run out of the paper cones, I use chop sticks but oil the centres first.

valie68,yes it's good to experiment as it's nice to come up with something different.I very rarely follow a recipe.Being in the trade it is nice to see new faces and different cuisines.I have not tried any of Chings recipes so cannot comment on any but I would like to wish her every success.What I and the girls would like to see is a photogragh of the finished dish next to the recipe though.

I'm not going to get into an argument here but my chinese girls have been watching this programme all week.Quote from the girls.We never cook like that at home but they may do in other regions.Kylie Kwong's recipe's are often used in everyday cooking.As an example,I made Kylies chicken wings in light and dark soy sauce as part of a menu earlier and one of the girls sui sam said it was the same as her mother makes.Un quote.

You can eat everything on the pig apart from the squeek.The uteri ( not that I would eat it) would have to be marinated first then grilled ,can be rather chewy.Double yuck.Pigs womb.(Chicken feet go into stocks for soups.)Are you going to try it sparkly?

Supermarkets. Very strong vinegar.Can be used for cleaning.

The dressing I use for apple @cheese salad.
Mild french mustard or dijon.Crushed garlic clove,balsamic vinegar,extra virgin olive oil. and freshly ground seasoning.

Also have a nice spicey one but going to sleep now.If you would like the recipe.will put one on here tomorrow.Nighty night.

I use lamb steaks. Mix together chopped garlic,lemon juice,freshly ground black pepper and freshly ground sea salt,extra virgin olive oil and fresh rosemary.Leave to marinate.minimum 1 hour.I grill them for a few min's each side untill nice and pink inside.Leave to rest for a few min's.tasty and tender.

thecookskitchen.com/browse_4790 - 30k .There is a good book on this site called Steaming and Healthy eating.It's £5.and a few pence and I think about 100 recipes.

To your basic sponge mix for fairy cakes add 1 teaspoon of ground ginger and a pinch of cinnamon to the flour and sieve before adding to butter,egg and sugar mix.

or the ever popular colcannon. (mashed pot's and cabbage.You could also try baking. Boil cabbage for a few min's in salted water drain add a knod of butter and freshly ground black pepper. Put into a baking dish,top with grated cheese,breadcrumbs and knobs of butter dotted over the surface.Bake medium oven untill brown .
Stir fry Cabbage. Finely slice cabbage,carrot,mushroom or any veg you have in a wok with a little seasoned oil for a few min's untill tender.Season.

Finely slice cabbage and one crispy lettuce.Heat wok,add a little oil stir fry veg 2-3 min's ( high heat) add a tablesp light soy sauce and a drizzle of sesame oil. Serve straight away.

Just a brief answer.Got to go! saturated... cheese,red meats, milk, butter ect:
Mono' most nuts,delish olives,some oils and avocado's are high...
Poly' fish,
Trans, Stay away...Deep fried foods, pastry,cakes,lard ect: Hope this helps a little.

I can help you with the method Craig.Marinate chopped pork or chicken in 2 teasp light soy sauce,2 teasp rice wine and a couple of teaspoons thick cornflour paste.15-20 min's. Chop mushrooms ( soak first and cut of hard stalks)These would be dried mushrooms.Add seasoned oil to your pan add chopped ginger,sliced spring onion followed by the meat.Cook for a couple of min's.Add water chestnuts,mushrooms and szechwan veg followed by 4 tablesp oyster sauce.Don't forget salt/pepper and a little suger.Mix well together.Place a small amount on lettuce leaf,roll up and enjoy.

I must have missed Ching today.I recorded GF Live and Bites. Have decided to make Ludagun,Aiwowo and jiaozi and a few other dishes for the day time.Can anyone tell me/ have I got my day's mixed up.

Hey Mammachef,good to see you.Please stay.Pretty please. Had the first of my oversea visitors arrive on saturday so going to be doubly busy untill end of August.Have decided to take all the family back to Isle of lewis.Been a long time and can't wait.See my grandparents and other relatives and show then our family home ect,ect.U going to france again this year? Will join you on H's forum when I have a spare mo'.Nighty nite for now.

Long process Debs.My grandmother makes her own.She saves all the cream from the top of the milk once she has milked the cows.Have you got a churn ? if not a blender will do.
Leave some cream at room temp' then put it into a blender and using the slowest speed ,mix.Keep your eyes on it.It could take a while.When you see small particals (butter lumps) strain the liquid.Pop butter back into the bowl with a little water 9This is to clean the butter)Strain again and repeat untill all the water runs clear.Now you really will have to work.Press the butter against the sides of a bowl and keep turning and pressing over and over untill no buttermilk remains.Carry on squeezing and once you are sure there is not a sign of liquid left you have butter.
Butter pats are sold at kitchen shops.I have a pair from great grandmothers day. Now ,are you still sure you want to go ahead? Good luck and enjoy your homemade butter.

If you particularly want a sausage meat try equal amounts of raw veal,raw pork that has been minced.Then the same amount of cooked minced ham.The other ingredients are ....breadcrumbs,mushrooms,onion and seasonings.

member of the cod family.Many ways of serving it.Cube it and cook in a stock ,remove and pour over a nice sauce. Curry it. Fish pie.Fish cakes.Your favourite cod recipe,Deep fry in batter.Steam and poach.Try poached with an oyster sauce.

I forgot to ask you if you Ching ,have you got an authentic recipe for fish cakes,similar to the thai fish cakes. During the new year they eat a lot of fish and I thought these would be nice to offer them with a dip.Sorry for asking 2 questions.Hi Jen,happy chinese new year to you and the team.2005? Why is it the year of the rooster? Oh dear that's 3 questions. Sorry. Blondie.

Hello Ching,I look after chinese girls during school holidays and as they are unable to return home for the New Year celebrations I prepare a dinner party in my home for them.This year I have 2 different age groups. 3 14yr olds and 2 18 yr olds.I help in in my friends chinese restaurant sometimes so I know how to cook asian food but what I would like to know is...
A family tradional snack they have during the day time,sweet or savoury as eating in there homes is very different from restaurant food.Have you any ideas for something quick ,something for both age groups.My time is limited as I work in a restaurant.Maybe a tradional sweet cake that is popular.I want this to be a surprise for them so cannot ask them.Hope have I asked this question in time and you will be able to help.They miss their families this time of the year and I really want to make them feel at home.Thankyou. I would also like to wish you a Happy near Year also and for anyone else celebrating the New Year.

Toffee bananas,Chinese fruit salad,Poy stickers,Dim Sum,sesame seed balls,Egg rolls,Chow mein,Spring rolls and anything to do with fish.fish cakes would be easy.My chinese girls will be arriving soon for half term and we always celebrate the new year as they miss out.Happy cooking.

Welcome big Chef! from little chef

if I answer this one Nick that means the chefs will have to find 3 different answers.Eat it!!!! Special diet food.
You can use it as a stuffing for your veg ect: Once it's been cooked,roast it in the oven with veg,instaed of making rice dishes make a pilaf instead.Quiona flour,breads,cakes,biccy's,pancakes ect:

If you watch them cooking you can see them rise before your eyes ....British Home Stores cook yorkies the size of a plate and fill them with mash,sausages,peas and gravy.

Between the covers... Now all you have to do ,is come up with some dishes to suit these names

Adam and Eves delight. Lover's intent.....Sheer bliss..Just for two.....Cupid's surprise....Forbidden Fruits. Any good butcher35.

In hundreds of recipe's menards.ie: pancakes,muffins,cakes, creamed potatoe,marinades and many more.

hy'a biscuit,when you make it in the blender you should rest it for 30 min's in the fridge.Then roll it out and line your tin leaving a good overlap and pop it back into the fridge for a further 30 min's then your ready to bake it. This way you should-not have any shrinking. Good luck.

Hello pink jelly, welcome to the boards. Here is a quick easy recipe for you. Firstly, season the pork with salt and pepper.Then dip into beaten egg after you have done this coat with breadcrumbs. Heat a fry pan add a little oil and fry both sides untill golden brown.When it's cooked it should be crispy.All the best.

oat bisuits,muffins,pancakes add then to meat dishes,flap jacks and add your fav' fruit in the mix or walnuts,raisons,sultannas ect. plain flap jacks coated with plain chocolate. Just a basic recipe with added semi dried apricot ,healthy and yummy.

All supermarkets sell whole nutmeg and try a local asian store for curry leaves.

If you need eggs for recipe later add 2 tablespoons of any liquid with them. Other ideas, mayo', sauces, hair conditioner,face mask. The yolk contains anti-oxidants. Good for the skin. Here's a recipe for the face.

mix 1 teas oil, sunflower or almond, a couple tblps yogurt, 2 egg yolks and a couple of tblps honey. Use as you would a normal face mask. Well, it's different!
.

When buying go for 18/10 stainless steel and a good wieght.Just remember ,go for quality.It's best to have 3 good pans than half a dozen cheap ones.

Have you got the temperture to high? If the pie is in for a long time,this may cause the crusts to burn.If so,put a little foil around the edge half way through baking.If you add to much water when making pastry,the pastry develops too much gluten which causes it to become tough.

Go for the best you can afford.

did this on my Gordon bleu course.

Chop an onion and fry in butter untill soft.Take the core out of the kidneys and skin them then cut in half or quarters.Add to onions and fry for 3-5 min's.Stir in a tablespoon of p.flour and cook out for a couple of min's add red wine ,continue stirring and bring to the boil.Add a spoonful of tom' puree,season.Simmer for 5 min's.Slice up a few mushrooms,add to kidneys,cook for a further 4-5 min's. If liked you can add herbs.If you want to you can also blanch very quickly the kidneys in hot water before you cook them.Thats into boiling water and straight out after a fw seconds.This dish we use as a starter in the restaurant. Happy cooking if you use this recipe.

Yes Friedel.You can cut it up and freeze it.6 months-1 year.

Gravlax, sorry,was interrupted then.

Gralax (cured salmon) with a dill sauce,cream cheese nd granary rolls.

www.stratsplace.com/rogov/cooking_goose_liver.html - 8k - Ther is a recipe here sausage maker.

To begin with,bake blind a pastry case ( 23cm deep flan tin) at 170c or gas5..Boil cauliflower untill almost tender.
Heat a little oil in a pan and fry 4-5 rashers of bacon untill brown.Then cut into thick slices or large strips.Whisk together 284 mls of double cream with 2 eggs and 1 egg yolk,to this add 1 finely chopped garlic clove and 1 tablespoon of chopped flat parsley. Season with freshly ground sea salt and freshly ground black pepper. Arrange the cooked cauli and bacon in the cooked pastry case,sprinkle with approx 100grms of no3 cheese ( cheddar). Pour the egg mixture over cauli and bacon ,season with plenty of pepper again.Bake gas4...fan oven160c or convential 180c for 25 min's or untill golden.This is like a quiche come pie without a pastry top .When cooked allow to cool slightly before serving.After you have tried this how about cauliflower pakoras or samosa's.Happy cooking Snowy.

also cauliflower and cheese souffle or a cauliflower,cheese and bacon pie.

Snowy,cauliflower quiche is delish' a firm favourite here.

Fresh chopped mango,pop into blender and puree add juice only from 2 or 3 passion fruit.Mix together.Put a little greek yogurt into a small dessert dish ,spoon over some mango mixture,add more yogurt top again with more mango mixture.Keep doing this untill it's all in layers.Decorate with sliced mango and sliced strawberries,to finish the dish cut a passion fruit in half and squeeze pips and juice on top.Decorate with 2 mint leaves.

The bengal Tandoori.East Preston and The Lickfield Inn ( 15th century inn) Lickfold. I think the bengal has been nominated for a michelin star.

I said a lot more than that.I wrote the correct definition of a ponce.Where has it gone?

Your welcome The accountant.Is it the recipe you were after?Seasons greetings and a very happy new year.

2 ways. Gas 6. 15 minutes per pound plus 15 minutes extra or slow roast beneath the middle shelf towards the bottom gas 4 25 minutes per pound.Do you know how to prepare it for the oven?

For older pheasants they are best casseroled as they are tougher.Young birds you can roast.Will wait untill I know which one you have untill I post a recipe.Have to go back to work later so will be back onlne after 11 pm.

Phoned my mum.....3oz breadcrumbs.2oz gruyre. 5 eggs.2oz unsalted butter 1 onion 1/2 pint milk.mutmeg.She said it's not in grams though.You may need to convert it.

sausages and mash doesn't require oranges.Must be a recipe here somewhere.

James is a lovely guy.

or mussels?

Is it possible you mean a brussel sauce or another meaning for the sauce is a white buttery sauce which cheese and ham can be added.Are you cooking game?

Just keep them cool and they will be ok.They wont last long enough to go off.Have you tried pureed passion fruit?Works beautifully.

Would you like to know the address? It's www.relishthecontinental.com Comes highly recommended. Merry xmas and a happy new year.

It is also called Rutabaga something turnip and the swede is also called Rutabaga different name swede.Sorry I can't remember the proper names.I know they are four or five lettered words.Hope I'm not confusing you.Turnips are much stronger in flavour and are white and purple base and top and swedes have an pale orange colour.

as it's a delicate flavour try,whiting or hake or as Mrs WoofWoof suggests.What recipe are you using ,then we shall be able to tell you the best fish to use.

As we are allowed to advertize,how about this. Why go out to eat.....Why not buy all your oils and jams,chutneys and anything just a little unusal online.It's door to door.In no time you will be cooking an exotc meal. Now if your game.....Relish the Continental is the name.

lol Trudi. Come to the Dynasty ,the best in Sussex.You don't have to wait untill it opens.It's open every day of the week.First class chinese restaurant.

cough...cough....honest....choke...choke

Hi St George, here are a few ideas for flavours.Once you have made up your mixture for pork add in small amounts 1/8 to1/4 teaspoon of thyme,ground cloves,ground cinnamon,parsley,ground bay leaves,salt/pepper,crushed onions at least 1 and a couple of cushed cloves of garlic. Pork no 2.....as above but add for your seasonings...crushed garlic ,paprika and ground allspice.....no 3 Pork and veal......thyme,marjoram,ground sage,nutmeg,ground chilli powder or cayenne pepper and grated lemon peel.

Veg. Any veg that you would do in a grill pan even toasted sandwiches.

Hi carol10, This is not a cranberry but will work with your pate. Stone and wash 225grs of rich dark cherries and put into a pan,then add 1/2 teasp salt and 1/2 a teasp pepper.Both freshly ground.To this add 1 tablespoon of sugar ( any kind but it must be white) then 15 fliud oz's of water.( 1 tablesp of brandy at this stage is optional) Bring everything to a boil then simmer untill the fruit is soft and tender.This will take anything from 10 to 15 min's. By this time the liquid will have reduced to the correct amount need for the next stage. Final stage,pour into a blender and blend untill smooth now add 1/2 a tablespoon of cornflour ,blend for a couple of more seconds and your couli is ready.Chill and drizzle on a plate in long stripes going across the plate that's edge to edge. Arrange pate on top,decorate top of pate with 2 cherries and a leaf and 1 cherry and 2 leaves in the corner of the plate.Very easy and quick.This is my own way of serving this and I find it much nicer than cranberries.

Susie1,if you look under my name you will find a nice recipe there.Going to bed now,big day tomorrow and I feel like death.Nighty night.

I don't like offal.I'm surprised your butcher doesn't sell lamb's sweetbreads as they are plentiful.Ask him to get you some.My butcher will always get me what i want.

Sugarpuff,check at amazon for 500 Fat free recipes by Sarah Schlesinger and also sainsburys 1 Pot Cookng by Claire Ferguson.

Not sure what you had at school.Caramel often goes on top of shortbread.Here is how to make a caramel .Put 100grs of caster sugar ,100grs butter,1 dessertspoonful lyons golden syrup and a small can of condensed milk( sweetened).into a pan. Bring to the boil,stirring all the time.It will start to thicken and gently leave the sides of the pan and darken a lttle bit.Then it's ready to pour over your pastry or shortbread.

Topside is from the top of the leg.Although the meat is very lean it has a high proportion of grisle and tissue.It does have a good flavour but unfortunally needs long slow cooking.You can use it in casseroles,stews curries or I like it on a bed of veg,stock,herbs.Meat left in a whole piece placed on top.Good fitting lid and pot roasted. It's nice served with a jacket potatoe and veg.Silverside is the cut of meat just below the topside.

Are you talking about a gammon knuckle when you say Hock. Hock has a high proportion of bone.It is usually sold for boilng.The knuckle end is tough so it's best to take the flesh off and use it in casseroles. Now gammon is suitable for boiling and roasting depending on the piece of gammon you buy and the Gammon slipper is from the inside of the hind leg and is best boiled.

Thanks megypop.It is fool proof.There are lots of different ways but it's all very similar.I don't put alcohol in much because of the children but I have also made it by adding brandy then a lovely dill or mustard and wine sauce to drizzle over.I don't get many evenings off so it's a change for someone else to cook.Can't wait.

I am so sorry to hear this Sue. Please except my condolences.Thinking of you.

Sorry that is meant to read equal quantities of salt and sugar not pepper. You will need freshly ground black pepper though. Also a good handful of dill including the stems chopped.Thought something sounded a bit odd when I read it back but clicked the send button by mistake instead of edit. You can also add brandy or a lemon vodka but thats up to you.

I'm having this as my starter on the 18th at a very special xmas do. Firstly scale and clean the salmon.Mix equal quantities of sea salt and freshly ground black pepper.Rub all over the salmon with some dill.Put onto some clingfilm wrap. Secure the ends, put into a dish and weigh it down.Put it in the fridge for 2 days but keep turning it over about twice a day.When it's ready slice it very thinly into strips leaving the skin behind. Have you got a dressing to go with it? and some nice granary bread or rye bread.

What is a top up tv Helen.

Hi Porridge 11-30 am tomorrow morning ( Sunday 5th dec ) untill 1-30pm. Hope you are able to watch it.

It depends on how many people you are feeding.A whole gammon 12-14 lbs and is normally cut into joints. Middle gammon is lean and succulent.That comes from the middle of the leg.Has a really good flavour.This is the piece that most people choose. Then finished off with cloves ect:

This is a message for everyone that posts on here. You will be surprised if you watch this programme.It is not to be missed.You will regonise some people from here participating on Lunch with James Martin.Don't miss it.Record it if you are going out. Mystery guests.

Lots of elderly people have asked me in supermarkets " Whats that in pounds"

Takes minutes Miss C. Put 1/2 packet of butter in to a pan and melt slowly not to brown add a couple of crushed garlic cloves. Chop up 2 Large or 4 small skinned tomatoes add to pan with a good handful of roughly chopped basil or your fav' herb season to taste,simmer for a few minutes then add the juice from 1/2 a small lemon or lime.Pour over cooked fish.

I meant to add also, my electronic scales are metric and imperial and there are many recipes that are only shown in imperial so it's useful and many elderly people don't understand metric.

Maybe Delia was filmed when it was only pounds and oz's

as chocy flower says. Par boil for 5-8 min's.Drain,give a good shake in the pan to rough up pot's a bit. Have baking tray hot,spray lightly put pot's onto tray spray lightly again pop into oven high heat for 40min's turning once.

and you could try,basil,garlic,tomatoe butter sauce but it's not very buttery or heavy.

If you go to this website they will send you some samples. www.losalt.com.catering/sample.htm-5k

Lo salt is healthier.

Chop finely stir fry in a little gingered sunflower or nut oil. Add 1 tablespoon soya sauce and a few drops of sesame oil.Serve straight away.

I cook salmon 2 ways. 1st I poach it in a Court bouillon the day before.I leave it in this to cool then skin it and decorate it. 2nd way. I cook it between 2 pieces of oiled foil with the cavity stuffed with a green herb ( dill or parsley,lemon/seasoning.The last time i bought a wild salmon it cost approx £28 not sure on the price on farmed salmon.

There are 2 types of custard apples. They grow in sub-tropical climates.When the fruit is soft it is ready to eat. The flesh is white and should be sweet,slightly perfumed and moist.

can post a recipe for duck chow mein but somehow do-not think you will have any meat left or a duck and pineapple dish.

Cooked shellfish is ok in a container for a couple of days BOBPING.Good advice from Trudi.

Eves,just spotted my mistake.That is supposed to read prime forequarter and flank.

Try a bit of fourquater and flank and mince. Tasty and tender.

Hi Antipopup,this question has been asked before .A lot of research has gone into this and it was found that microwaving greens lost a high percent' of antioxidants research is still on going.These vitamins and nutrients are also lost slowly whilst been displayed in light.If your worried about it ,I would suggest you steam your veg as least is lost this way as its not touching any water. A few nutrients are lost anyway when you blanch veg prior to freezing again less are lost if you steam prior to freezing. Buy your food as fresh as poss'and freeze as soon as you can is my best advice.Hope this helps a bit.

My oven and sink

prick the yolk and prick the white a few times.

Your lucky.

If you look up sunseeker sports cruisers on Google lots of website. Mine is similar but smaller. Best fun in the world!

No ,not really. I can't sit still long enough to watch anything right through or if I do someone will interupt as I watch programmes in bits and catch up with the repeats.

Can think of many more but my bed is calling me. Would you like savoury dishes or sweet dishes?

Sweet potatoe fritters with spices. Different.Can post a recipe Brie.

chinese supermarkets sells it to.

and i have a lovely one for lambs liver with white onion gravy.

I would have 2-3 chutneys. Coriander,Mint and Tamarind to go with an assorted platter. Here are just a few quick ideas for you to think about. Prawn or Shrimp Pakoras,Sheek or Shami Kebab,Chicken tikka ( on skewers) Spicey Chicken Wings, Kheema Patties,and maybe a couple of yogurt dips.

Julian Graves sell it. They sell all dried fruits,nuts,herbs,spices ect.

Short term correct alysha. You can take the garlic out and use the oil which is safe but garlic in oil after a short time clostridium botulimun bacteria can grow and this is a food hazard. So it's best not to take any chances.....Now I can eat pickled sweet garlic and greek olives but not garlic icecream and cookies.My little one loves garlic,so may try it on her.

Preserving in oil is not safe.I wouldn't recommend it.I would pickle some in white wine vinegar,dry white wine ,chillies and salts ,herbs ect . Also freeze. Peel the garlic cloves. Leave some whole,slice some and dice some finely. You will have instant garlic however you need to use it.You can even dry it. Fresh is still the best though. Good luck

Yes you can but just use enough to flavour white wine vinegar and taste.

Hi Oscar2, Assuming you are after the non-battered bananas. Cut your fruit up. Heat 1 tablespoon oil in a hot wok,add 115grs granulated or caster suger. Stir all of the time untill the sugar is caramelized then add your chopped up banana.Make sure that every piece is really well coated with the toffee mixture.Dip the coated banana pieces in very cold or iced water to harden. I have chinese girls staying with me and this is how they eat them at home.

Make lots of different tom' sauces and freeze them.

everything that snoozy say's also on the high protein level...eggs...fillets of fish...milk...cheddar cheese...Roast beef and chicken...bacon...sausages...ham and nutritious carbs....muesli bars...cereals...fruit...sandwiches with honey...lots of thick veg'soups....2-3 low fat yogurts a day...homemade smoothies....sports drinks and fruit juices...bread ect, bananas.I'm going to stop now and go to bed.I also would like to wish your father a speedy recovery. On this diet he will not get fat just gain muscles and put on wieght.

babe68, Salter make a digital one.Can be found in Robert Dyas , kitchen shops.hardware shops and in the cooking dept' of the larger well know stores. Deb's,Beales ect:

What are you frying? I only use plain flour in most batters.

Lemon marmalade.

Hi Dutters,I meant to get back to you with another way but things have been a bit hetic here. If you brown some garlic and ginger lightly in a little olive oil in a pan add a teaspoon of sesame oil to it then add 2 tablespoon's of abalone sauce.Mix a little cornflour with water and add to the pan to thicken the sauce. Now pour this sauce over raw chicken breasts and grill as normal. Hope this has been of some help to you.

Shred about 3 bunches of watercress and wash. Dice 2 small potatoes and 2 small onions.Saute all the veg untill soft in butter.Add about 750-800 ml's of milk and chicken stock.Bring to the boil.Simmer 10-12 min's.Pop into a blender. Return to pan ,season to taste and reheat.Drizzle a little cream on top before serving.

Well,if i were more relaxed in the kitchen i'd be dead.lol.It's my work but at home and i love everything to do with food and i enjoy experimenting.I work on new ideas for recipes.Over the last couple of years been writing a book with everything in it.Mother inlaw said I should get it published. I prefer to hand my secrets down.I have been asked by a couple of different company's for the recipes on dishes i've developed and I'm not keen on them changing or pinching them for their own.

Hi Dutters,have a recipe for you to try if you like.I do this with seafood and chicken together but to begin with try this chicken recipe.My chinese girls love it.Half the amount if you like. Brush oil over 4 skinless chicken breasts and steam or grill untill cooked. Slice a few spring onions finely. Heat half the jar of sauce untill warm,pour over cooked chicken then sprinkle with the onions.I serve it with noodles.

Hi Rustie,I have used both.The one in the bottle adds flavour but the one in the small jar that was given to me is very rich and nutritious.I use it with sea food. Once the shell fish is cooked I pour a little sauce over it after warming it through.Bearing in mind it is pure abalone extract.Also i always steam the sea food.

Pot roast in oven very slowly. Rub a mixture of dry mustard,freshly ground black pepper/salt, chilli powder,cumin, chopped garlic. Lay on thickly sliced onions and root veg of your choice.Add a little beef stock just enough to cover veg only. When cooked lift off veg and liquid. Put onto warmed dish.This is perfect for shredding.

Beef stroganoff. One of my fav's. It's easy,quick and yummy.I have posted a recipe here a while back.

and as for the rack,how about a nice crown mustard roast.Prepare the crown as you would a lamb crown.Rub the meat all over with a mild mustard that has been mixed with fresh soft herbs and rosemary,olive oil and butter.Roast it in oven and make a nice sauce with the juices.Use a really good stock and butter.

You can use it in so many dishes.Thai stir fry's,chinese dishes. Just add a tablespoon or two and test for flavour. Use it as a marinade,can even be added to soups.Hope this is of some help.

Is it the tenderloin?

Beef sirloin joint. This one is really lovely. Brush beef with oil and lemon juice and leave to stand for a few hours.Then mix abut 2 teasp mustard powder with a couple of tablesp plain flour ,pepper/salt.Allow the beef to cook on a spit for 30 min's the sprinkle on mustard mixture.Whilst cooking will form a crust.Must put a small dish under beef to catch juices and baste now and again.Cook untill tender.No need for foil.

Kimi is the lovely person who wrote the post above yours eily.

Agree with Chef de Maison.It sounds like it's past it's prime and will also have a bitter taste.

With Brucie as his assistant wearing just an apron Brie.

If it's a french restaurant,probably roast fish often halibut.

Sounds like a bbq chicken or roast chicken sprinkled with malden sea salt.Very popular!

add a few chopped up trolls and it might be worth trying.Thanx for recipe.

I'm going to sleep after this one. Now I like chicken and spinach in a pancake but you could adapt it to go into a pasta round. Chop some cooked chicken and mix with a little wilted spinach add a little melted butter ,salt and pepper ( easy on the salt) add to this mixture grated parmesan cheese. No measurements needed. Mix carefully together and fill your pasta rounds. Chicken curry would work also a chicken and ham filling. Now tikka is nice in a pancake so that would also be nice.

carrots072. Their are far to many to post if you go to www.better-healthyrecipes.com/ Here you will find many recipes. Let us know what you chosen when you have decided.

Sorry,that should have said Saundra.

Well,how about making one of my favourites.Chocolate cherry torte.Once you have made the torte decorate it with chocolate dipped cherries,whipped cream topped with shavings of more chocolate.

I have-not used them so do-not know what they are like but supermarkets keep small bottles of red and white wine just for cooking.Once opened they will last for 3 months. If you open a bottle of wine and use it for your dish you could always freeze the rest into small portions for your next meal.

This is the one I use Livewire. I'll use oz's as everyone else has but I normally work in grms. sieve 4 oz's plain flour with 2 oz's cornflour. Cream 4 oz's of soft butter into bowl then to this add 2 oz's of castor sugar.Beat it untill it is all pale and fluffy Now add the flour's a little at a time. Put it into a circle on a tray and prick all over and pinch the edges.Mark into sections and dust over with castor sugar. pop into fridge for 20 min's.Bake at gas 3 for 35-40 min's. or untill it is a pale golden brown. You can also use semolina or rice flour instead of cornflour but it would-not be as fine.

True,if it's good enough to drink.It will be good enough to cook with.

I have one Lil'Abby.Perfect chicken every time.No basting ,easy to clean and leaves your ovens free for other dishes.

Very basic for first time. Gas 5. Middle shelf.Calculate cooking times at 20 min's per 450grs ( one pound) then an extra 20 min's on top of that.Spread butter all over,season with salt and pepper.Pierce the thickest part of the leg and when the juices run clear it's cooked.Baste 2-3 times.No need to turn over or around. Keep it simple.Leave to rest for 30 min's.Cover with foil.Next recipe,adding flavours. Good luck chocolateclair.

and paprika Rustie.Then they turn it into a paste. White ones sometimes yellow or golden in colour can be used in seafood dishes,meat dishes,pickling,chutneys ect:

I wouldn't add egg yolk. Soak some bread in some cream or full fat milk or similar. Wring out,put into a proccessor with prawns,salt and pepper,chopped spring onions or chives.Fill your pasta circles sealing with egg yolk.

and the organic yellow seed. Very mild and sweet.

If your making a shortcrust pastry sprinkle sugar over the top before you bake it.Sweet and crunchy.

Maybe my eyes,it was their that time.I must lay my head upon hubby's chest and drift off.Nighty night.If I don't,looking at my eyes ,Buffy will think I'm a vampire and stick a stake in my heart.c u soon.

Why is it,when I go to preview my post has vanished? that's a shame Brie.Plenty of fresh ones about now.I also love corn on the cob with plenty of butter.

Did you blanch them first before putting them in the freezer? Salt also in the water would make them tough.Next time try adding a lttle sugar and a drop of milk to the water and plunge your cobs in .Just hope you haven't frozen older cobs. If they are older the colour will be darker and they will be dimpled this would result also in a chewy really unedible corn.

I do this one for my chinese girls.Good with sea bass also. Oil a piece of silver foil and lay your mackeral down onto it.Brush with honey.On top lay some strips cut like matchsticks of fresh ginger,carrots, and spring onions.Drizzle white wine vinegar/soya sauce ,season with salt and pepper. Make into a parcel.Mod' oven 25 min's.

For you Brie. www.jeremyhicks.comginodacampo/biog.htm Still closer to my age though.LOL

For you Brie. www.jeremyhicks.comginodacampo/biog.htm Still closer to my age though.LOL

With your knowledge on getting around this site Rustie ,I have also found it. ainsley's sesame prawn toast:10 posts.Mine is the 6th one down.

Brie to say thanx,Went to off the menu.No previous page so clicked onto Next page.It has brought up past posts.This is what I have been trying to work out how to do.I'm kk now.

I'm back.Sorry my network is having problems and I cannot connect.Have to use broadband downstairs.Oh Rustie thankyou. It's somewhere in chat under my name .If you are unable to find it I shall look it up tomorrow if not will post it again.

I posted a recipe for the chinese take -away sesame prawn toast and Martino finished explaining as I had to rush.

Hi Brie.looks like it's escaped again. We are going to have more fun tonight.

Welcome Grant.Not sure what I'm called but I'm always happy. I do have a question for anyone that maybe able to help. The statement...! Go to Off the menu gino d'acampo. 120-130. Please help! I have tried but getting nowhere. I still haven't figured it out how to go back.

Keren90. If you type fromage frais in the search bar above and go into Chat you will find more info' their.

Freezing condensed milk by itself would cause the fat to separate. Make some yummy fudge with the left over.

Soft flour is quite low in gluten,hence it is a much finer flour.

Sonia,try crumbled blue cheese or grated cheddar in your champ.Works well.

Starters, a large plate of oysters or lobster tails in a marinade.,then popped onto a skewer and grilled. Fruits of the sea platter for two. main course. Beef. I love beef stroganoff followed by a nice simple light choc mousse decorated with D.cream and mint leaves.It's not a heavy meal and it is one of my fav's.You don't want him to feel bloated after he has eaten.Have a really nice evening schottland.

I use a marble and stone with a rough texture and for very fine grinding a coffee grinder.

Also, never baste the joint.

Everyone has said it all.High heat gas 8 20-25min's turn down to NO 5 for remainder time. Very dry skin.Deeply scored and plenty of malden sea salt,and a good layer of fat under the skin. I never oil the skin.

2 ideas here Pam22. Shred white cabbage and iceburgh lettuce. Stir fry in sunflower oil.Minuets only add a few drops of sesame oil and light soy sauce to flavour. Next recipe is fried rice. When you have made a savoury fried rice just at the end add sliced lettuce,warm through and serve.

Look in with the cheeses at your deli.You may find it their.

How hot do you like your chillies snoozy?

Season your ground nut or sunflower oil with root ginger before you use it.I make a large amount and keep it in the fridge.

Nick your in a mood today! How are you?

Freeze well.Yesterday I was given a lot.I have strung them together and hung them in my conservatory to dry.Decorative also.

Supermarkets.

Correct suzanne,miso is a fermented soya food and is a concentrated source of essential nutrients. Snoozy's right you can get it in most super markets.

Well done. What are you going to try next?

I have both types they use. AWT's are black at the top and clip together the other similar plain.silver in colour no clip.Can be purchased from all kitchen shops,Robert Dyas and Beales dept'store. These are the type they all use.Try and get the ones that clip together they are brilliant.

I don't know penzance well enough to recommend a place to eat but just wanted to say, I hope you have a nice time.

For the root their are at least 2 substitutes I know that work. One as the same as MammaChef and Rustie but you are going to need at least 2 handfuls of coriander stems instead of the root. Secondly coriander seed will do.

That should say no

Sorry know. I do-not seem to have as much spare time as you.Please keep us informed of other foodie programmes coming up.

Steamed then wrapped in parma ham or smoked salmon. Spears beautiful in a green salad with a dressing.Poached with hollandaise sauce. Souffle, before beating in the egg yolks add finely chopped asparagus.

Would one eat the sachet?

try this way Peppercorn.melt choc with a little butter and put into a basin standing in hot water.leave untill both have melted stirring a couple of times. Next beat in egg yolks.When the mixture is nice and smooth take it right off the heat and add 1 tblsp warm water. Whisk your egg whites untill stiff and gently fold into your chocy mixture. No sugar involved. This recipe is posted under my name somewhere.Allways light and fluffy and very simple.

Sorbets.

Did you buy them for your dessert DeLeeder? I personally like the real thing.Like to know what I'm putting in my body.And I'm pretty healthy.

or spry. Look next to the butters,margarines ect. You will find it their. Makes very light pastry.

If I were an animal I would agree with that.

A bread maker is very easy to use but if I were you I would make my dough by hand. I make breads ect both ways.My preferred way is by hand but I have very little time so put the bread machine on then I can get on with something else. It is a good investment. You can either just make the dough in it then finish off by hand and bakein oven or fully bake in the machine,make cakes and jam. Although i prefer the original way of doing these.Nothing like freshly made cakes from the oven.

Your'e welcome ckristoff.What are you going to make next? Why not try my beef stogonoff.

It's the same with many soups ckristoff. The ingredientds you use become richer and tastier after a days rest.

ckristoff,after you have taken the roast out of the pan skim off some of the fat and you should be left with the meat juices to this add your thickener and cook for a few min's then gradually add your vegetable liquid to make a gravy then taste for seasoning.

A method of slow cookng in the oven with some form of liquid,veg and flavouring's same as jaybee states but beware tougher meats can be made even tougher by this method. I like to use lean meat. Casserole dish with a lid. ckristoff,what would you have told your customers had they asked you how to cook braising steak?Are you going to make something nice?

Helen2,Another idea is to make lots of mint jelly and give some as pressy's to your friends.

Yes helen, 2 good ways of preserving. Wash mint leaves,pat dry and store whole in containers, No2, Wash leaves pack into icecubes and fill with water,when frozen take out and pack them altogether in a freezer bag. When you are ready to use defrost and let the water drain away and they will taste like fresh mint so use as you would fresh mint. No3 Drying. Hang upside down in a warm,dry dark room and when ready,crumble into containers or dry under a muslin cloth out of direct sunlight. Hope this helps a little.

I think I will Martino. I need to make so much anyway.

LOL Anna. I thought you lived in England. Dry in the sun. Firstly it has to be very hot. 90 at least. Place the fruit on a tray and cover with a cheese cloth or any fine material. Again a fan is useful to help with the circulation. You must turn the fruit over every day.Dry untill the peaches or figs have lost most of their moisture.When finished your fruit should be chewy. Is that better?

Freezing squash. Thickly slice squash and put into a large pan of boiling water. Bring back to the boil and blanch for 3 minuets. Drain in colander and plunge into iced water. Then pack into containers leaving a space and freeze.

My little one has spotted this in the adds and wants one. She has even mentioned the name of it. It's 12-22 in the morning so when she awakes tomorrow i'll ask her.Must go to bed now.

Knowing James Martin I would try a hardware shop. B&Q. Do it all, Robert dyas or similar.LOL

MammaChef talking about brioch,this is not for the restaurant but for an 2 minuet instant pudd for my overseas girls i fry a slice of brioch or pannetone bread in unsalted better untii browned both sides,dust icing sugar over top with canned peaches then whipped double cream a final dusting in icing sugar then decorated with grated chocolate.most of the girls only eat fresh fruit as a dessert so this is a nice treat along with our usual pudds.

You are right hong. Try looking in a health food shop. Failing that most supermarkets sell it but you will have to look in the refridgerated section.If you make it yourself.Make sure the fruit is ripe. Cut it in half,use a reamer to extract the juice then put the pulp into a muslin cloth in a sieve and squeeze through. Bit messy and sticky and stains your clothes,so old clothes. The sediment that is left over can then be used to make pomegranite jelly.

Also,here is another way without syrup but it takes a very long time. Peaches take min'38 hours max 58. Figs take less time anything between 11 hours plus. Put the oven on to the lowest setting but leave the door open a little bit. You will have to use a fan to blow the air across . Now put your fruit in single layers and turn the fruit over from time to time. This way at least 90 to 95 percent of the moisture is removed but a much easier way to obtain sun dried fruit is to go to a shop and buy it. LOL. Good luck. Hope you have a go.

You cheats! I'm going to try that idea at home now.Can't get away with it in the kitchen at work. I've always made my own fish stock because when the boats come in they give me so much.A bit fed up with my home smelling of fish when I'm making stock though and with so many house guests. Good one Georgie and terry.

Your welcome ShimmyStar and good luck.

You donot destone a mango.I think for you if you have not sliced a mango before would be easiest to cut the top and bottom of to determine where the stone is,then peel off the skin and slice the mango.2nd way is to cut it into chunks.Find the stone and cut to the right and left of it then turn inside out leaving the skin on and cut into cubes.

How much do you want to make? For a small amount use 1 chilli,1 red pepper,cider vinegar,sugar and pectin.

If it was a bit wet in the middle it sounds like your oven temp' was to low or you didnot leave the cake in long enough. Number 3, You should cook cakes on the middle shelf unless otherwise stated. Your baking powder may be out of date.These are just a few simple reasons what could have happened. Even checking the cake by moving it can also cause this to happen. This is providing you used the correct measurements and ingredients.

Not dumb question.It's to remove the green caylx from the fruit of the rasberry or strawberry.

All major supermrkets sell it. Right next to Knor beef stock cubes.Cannot tell you what it's like though as I have never tried it.

Me to Terry.

If you cannot find the paste you could make your own. almond oil,vegetal extract ( health stores) and of course pistachios.

Alpen,bananas,orange juice ,milk and T&C Chutney.Maybe if I were pregnant!Enjoy AlexP. I'm off to bed with my earl grey minus chutney.

Ling fish is a member of the cod family. Fillet it ,use it in braising,poaching,frying,grilling ect. If you tell me what ingredients you like ,I can write out a recipe for you.Their are so many recipes it all depends what flavours you prefer.

Quite right snoozy,do-not use sesame for cooking (to strong and will burn) Sunflower oil or peanut as it has very little flavour and can stand a very high heat.Hope I've not confused you Lil'Abby! only use sesame drizzle lightly over noodles or sunflower to prevent sticking.Then you can put in fridge and leave all day,ready for cooking in the evening and they will-not stick together when you are ready to fry.If you look under my name it will tell you how to make the seasoned oil that the chinese use for their noodle stir fry's ect....Hi snoozy,you keeping well? Must fly now,finished my tea,catch you later.

Lil'Abby,when I have helped my friend in his restaurant also in my home cooking for my chinese girls,cook noodles for 4 min's thats depending on the size. 4 min's for medium noodles in boiling salted water.rinse in very cold water to stop cooking , drain well and drizzle a little sunflower oil over noodles to prevent sticking.leave in covered pan untill you are ready to fry. You can use sesame oil but very little as the flavour is rather strong. Hope this helps.

mervyn are you talking about chow mein? If so will post a recipe but you have to use seasoned oil to get the flavour right.

It's not advisable to eat any runny yolk or soft boiled when you are pregnant. Small children and pregnant women are vulnerable to all kinds of risks. If you come under any of these catorgories I would well cook my eggs. As i'm not pregnant I like a nice fresh egg cooked from boiling point 3min's and 25 seconds.

Have you tried an off licence, if no luck a french supermarket

It all depends how strong you like the flavour of garlic. Anything from 2 cloves to 8. I soften the butter and measure it into a stainless steel measuring cup . This is a basic garlic butter. To 1/4 of a cup of a good quality butter softened add 2 crushed cloves of garlic,fresh without the green shoot inside ( this makes it bitter). You can serve it like this or add herbs,spices ect, depending on what you need it for. ie: is it to go with fish,meat, bread? If this is not strong enough for you just experiment by only adding 1 extra clove at a time .

Yuk, can't stand them either or the smell. Hate haggis to! The only ofal I will eat is lambs liver and that's probably once every 10 years. Love my beef steak though.

Only have a minuet. Yes. Puree about one third of your strawberries then freeze your icecream for 2-3 hours. Take out of freezer soften slightly, add sliced strawberries with sugar and vanilla ,stir gently and pop back into freezer. Sorry it's in a nutshell but have to get back.

her,here johnM1. Yes I have got this book and I play around with the recipes.

it would work very well with an artichoke and cheese quiche. I can taste it now. Yummy.

Almost midnight and my husband's wondering what i'm laughing at,your poor ex hubby but does he like them now?

Hi Tony, the rest of the liquid comes from the meat and veg as they cook.LOL. Nice of you to put this up.

Topped on rissotto or pears poached in red wine with blue cheese.

Here's a nice tasty one. Not copywrite. Saute a sliced onion untill soft add minced beef,fry untill browned,add 1 tablespoon of plain flour cook out for 2 min's. Now add plenty of freshly ground black pepper,2 chopped tomatoes, skins removed, half a tablespoon of concentrate tomatoe puree, approx 5 -8 fluid ozs beef stock, 1 teaspoon mixed herbs and 1 teas parsley both dried salt to taste and simmer stirring for 5 minuets. Put into oven proof dish, topped with creamed potatoes, topped again with grated cheddar cheese and decorated with slicec of tomatoe down the centre. Pop into a med' oven untill nice and brown. Decorate with sprigs of fresh parsley.

debbieanne,if you write in the search bar above " Creme Fraiche then click on chat you will find a lot of info' their.

The plate is heated in the oven then it is put onto the table then the cooked food onto the plate after that some form of liquid, a drop of sauce with some water is splashed over the food this makes the sizzling sound.

Well it depends what you are using it fit. IE: You can make a piping bag out of greaseproof paper and for choux pastry,potataoe,cream you can improvise and use a plastic bag,freezer bag, just cut out the corner to the size you need or even a finger of a rubber glove works snipped to the size of the hole you require.

The cast iron ones that I know of are heated on the top and are used for cooking the food then put onto a wooden platter and are then brought to the table.

Dorz, Treat duck eggs as you would chicken eggs don't forget they duck eggs can cause salmonella. If you are going to cook them make sure they are well cooked.

If their aluminium heat in oven.

ah, Have just found out Trudie. Attention cravers that need a psychologist to sort out their unfortunate problems. Oh, I do feel so sorry for them or he to be so bored with their own lives that that have to resort to this. I have looked up their posts to see what has been said. I wonder if the 2 chefs is just one. Their wrighting and puntuation is the same.

What are internet Trolls Trudie?

Evening snoozy. Have you had a good day?

What recipe are you using blodwin? For a chewier ginger bread man. Mixing the egg with the treacle and adding your dry ingredients will make a chewier biscuit.

annie72. It's actually called chocolate mousse tart. Can post a recipe if you like. The pastry case has sugar and egg in it and the filling uses gelatine. Could this be the one your boyfriend means.

Good old bicarb' of soda again. It's many usues. Dissolve some in warm water and wipe all round.

snoozy,only have a mo' shouldn't be on really but it's addictive!! Who is the person exellent chef? Have-not seen that name before.

Hi peppercorn, just a quickie, I'm rushing as snoozy knows. Go into storing eggs above in search then to chat. You will find lots of info' their which is very important regard eggs and storing for safety reasons. You can use your egg whites for pavalova but please do-not use the thick white skin laying next to the yolk as this carries germs. Only use the clear white of the egg and you will have no problems.

I can only speak for my area VAgirl but the answer is no.

Hi their mammachef, still trying ti catch up on the posts. It's not 10 people all the time. haha. I'm including my 3 and they eat very little although my four year old ( 5 in August) has aquired expensive tastes and is more adventurous with her food than most children of her age. Once a week she has to try something new. Then sometimes it's only 2 overseas girls plus family. Yes,still doing the same work and no I never clean up or wash a dish. I pay other people to do that. Can't work all the time.LOL. I have a wonderful aupair who minds the children when i'm working and does so much more. Hubby hates gardening so he's employed a gardener. Trouble is, I'm a homely person and like gardening and housework.Dislike ironing, Only do that if I have to. Everyone I think has got a window cleaner so I have plenty of time to enjoy my work,music and family, my 3 great loves.

Thankyou tony. Thats nice to know as on another site my full name and email address was shown with out my knowledge and I was horrified to see it.

Garnishing, makes beautiful drinks, curries and one I love lime cheesecake.

Your welcome Peppercorn.

I have a very nice recipe handed down using suet. A real granny bread pudd. The ingredients are bread with crusts cut off, soaked in milk for 20 min's. Add suet,sugar,dried fruit, egg, mixed spice. Mix together in a bowl. Gas 4.

That means you've got a problem.LOL. Fish markets I suppose. They remind me of slugs.

Depending on what you are making I use a sherry. Dry or sweet. It will not be quite the same as marsala but works. Also a port can be used.

Wow, big fridge MammaChef. How many do you cater for in your home? On a regular basis it's 10 for me. I do-not give many dinner parties as I'm busy all the time.

Winters here, what about a nice suet pudding.

There's no fun in that! Rick Stein also digs them up himself with his friends.

and in every chinese supermarket.

Use oatmeal for biscuits and porridge oats for flapjacks as a guide.

MammaChef, if you are looking for one for your kitchen I wouldn't go below 11 or 12 cubic feet. Mine is 12 and I still need more space.

Oh frexy, that sounds soooooo romantic. I would have loved to have seen that.

Old british favourite, Bread pudding and Bread and butter pudding,......Home-made bread crumbs. Bread sauce. Summer pudding are to name but a few.

Cannot tell you where Rick Stein was because I have not seen the programme but if you live near a sandy beach, wait untill low tide. Some peoplle go out with lights at night and look for dimples in the sand and with a clam shovel dig for them. You have to be quick as they are very fast. Very often they spit up sand so you know where they are. Early in the morning is a good time when the tide is low.

Firstly, use a different batch of tikka for marinating the veg. Now what to put the marinade on. Works well with red,yellow and orange peppers. Cauliflower floretts,Okra, Mango cut into cubes. potatoes cut into cubes. Coat the mixture all over cubes of vegetarian cheese or tofu and stuff potatoes. Cubes of pineapple threaded on to skewers with above in turn.

They have their own usuage. What are you making? it would help to know then we can advize you?

If using sunflower oil try red wine vinegar instead of cider vinegar. Can you tell me what was in the salad and the meat served with it.

If the oil was bland it would have been sunflower oil. Leave out the garlic and just use vinegar,oil and chopped spearmint and salt/freshly ground black pepper.

fuzzball, What other flavours were their in the dressing. was their lemon or spices. Will post you a very simple one for you to try............1 clove of garlic , crushed. 2 fld oz's cider vinegar. 4 fluid oz's oil. approx 125 grm's freshly chopped mint. Pop into a jar and give a good shake. Try and ask your friend the type of mint she used as their are so many different ones. For excample. Spearmint,Peppermint, Lemon mint, Ginger mint ect:

Georgie, the sand cake is beautiful I make it lots of times.

Oriental buffet.

Sonia,was ch 144 a sports or motor channel a short while ago. I seem to remember something like that. UKFood was ch 150. Maybe your husband ticked a while back 144 as favourite.

fuzzball, why don't you ask your friend for her recipe? I'm sure she will give it to you.

correct Georgie. Just press the blue button then select and your on UKFood. That's if you have ticked it as your favourite.

Spatchcock, another name for butterflying. As Sonia states, cut down the back bone of a young chicken with a sharp knife and flatten out like a butterfly. What recipe are you going to use Nya?

If it is very tender, yes bbq the smaller ends. Do-not salt as this dry's out the juices. Good tip, only turn over once. Or grill. Sear first .

Lucky, lucky you. Now you must make some yummy blueberry jam and a really nice blueberry pie, double yum served with load of fresh thickly whip double cream, or clotted cream or creme fraise.

nice dipped into a garlic mayo' dip.

Mine came from the racing circuit, a gift from a F! driver. His machanic was using one and I said it would be perfect for my catering needs. Then we all went in for lunch and popped one on the table. It's tiny and lovely so snap-on@s sell them. Also Robert Dyas, Department stores, Beales,Bentals. If you have an 18 yr old brother like me , Hide it!

What wieght is it zzr. If it's a good size. Roast the thickest part maybe with a stuffing that your fond of. Mushrooms works well and the smallest end cut into fillets.

If it's what I think you are talking about it sounds like it comes from the back of the cows rib cage. A very tender piece of beef. If you can imagine the tenderloin it's the smallest end.

We have them ready at room temp' lower them into boiling water time 7 min's on a timer, take out with a slotted spoon straight into cold water letting. the tap run, peel off the shell and their you have it. Cut in half and put on top of your salad.

What was he doing?

Your welcome Wino.

Glad you enjoyed it but it's not for me thankyou anyway. I never drink the syrup from any canned fruit. Will use the pineapple rings for fritters or an upside down cake and will use a small quantity of the syrup to pour onto to cooked cake.

and I'll add one tip aswell. Beat into cold custard untill thick and creamy and use to make your trifles and fruit flans instead of your basic egg custard mix.

Ginger beer plant, From one 23 yr old to another is ie: Brewers yeast,sugar, groung ginger and cold water. place in a jar and this forms the plant.

relishmama sells it, buy it from their.

oh well snoozy, perhaps it's a bit futurisic and will happen one day with new technology.

Yes your right martino as I wrote down the difference between both drinks.

I wonder if I can explain it better. Go onto Most recent discussions ie: Ham Hocks, it say's 13 comments, what I want to know is does anybody ever witness it go from 13 to 14. See it change.

It's up to date all the time Mick17 but i was wondering if we can see it change before our very eyes going from 1 post to another.

Hy'a snoozy, posted at the same time did we. I'm having a teabreak for the moment. Skipped lunch, to hot to eat. Can you tell me something that puzzels me? How come when I log on and go to chat and everybodies topic's are showing for you to join in, why can't we see it change ie: Ham hocks 2 posts but I have stared at it hoping to catch it go to 3 posts and I never see it. Is this a strange question to ask? and do you know what I mean?

That has surprized me Mick 17. all butchers should no what a hock of ham is. Martino's right her. It's the lower part of a pig's hind leg. Connective tissue, meat, fat. you can but it fresh, smoked and cureed. Mainly used for cassoulets, vegetable dishes lots of people make soup. What ingredients are you having problems getting.

Hello their Rustie, your on this thread now. lol. Yes, different all together. Looking at the strands in my kitchen reddy orange in colour and I also have the saffron powder between orange and yellow and the turmeric very yellow.

I would put a little into warm water and wait untill it's dissolved and smell it the fragrance is different from turmeric . If you have some turmeric do the same and see if they are different or identical. then you will know. Also the colour should be different shades. Turmeric more yellowy.

I forgot to add ... also 2 cloves of chopped garlic in with the vegetables.

Porridge, dice up some sweet potatoes and chunks of red onion, yellow and red peppers cubed in large pieces, drizzle olive oil all over untill well coated season with freshly groung black pepper and sea salt , put into ovenproof dish top with chunks of halloumi all over, bake hot oven 40-45 min's.

I bought an american one a while back now. Fantastic, juices everything whole. It cost £350 and worth every penny. 2 apples, 1 slice lemon and a piece of fresh ginger. Put them all into together . Wash first... It's a nice drink. Also, apple,carrot and ginger. Juice and drink straight away. I use mine everyday. Your eyes are sparkling white all the time.

shriti, It's worth a visit to one of your local restaurants. Explain to them why you need them and they may help you out and sell you some.

to buy free range it 's best to buy the product that states Total Free Range.

Yep Martino, like it juicy but not pink. How's the weather over their? Lovely here on the coast. Nice sea breeze over here. Need it today. Will try your cocktail in a couple of weeks so will raise my glass to you. Cheers.

Not spotted this thread before. so many recipes for chilli and salt chik wings. Need more info to give you takeawy version. Are they dry and hot or sticky in thick sauce.

Plum pie. Put plums into pie dish add castor sugar, cinnamon and 15ml's water. Roll out some shortcrust pastry, brush with milk and sprinkle with sugar. Put into a hot oven gas 6 for 10 min's reduce temp' to gas 4 cook further 20 min's or untill golden. Serve with custard or cream. Very easy and yummy.

My grandparents salt their own mackrel and herring in barrels in the outer hebrides. They catch a lot when they put the nets out and oh boy, it is so tasty.

The skin of the pork must be dry. Rub on some salt. Put into a very hot oven between gas mark 7-8. for 25 min's. This will give you a very crispy skin. now turn the heat down to gas no 5 and continue to roast for a further 35 min's. Never ever baste the pork. These timings are for a joint of approx 450 gr's ( 1 lb ) in wieght. Rest for 20-25 min's. Keeping pork warm.

I watch UK Food on sky tv. I love anything to do with food and will watch any foodie programme. I donot like to talk about my personal life but will try and answer or help anyone regarding food.

A round cake tin is equal to that of a square tin that is 2.5cm smaller. So a 20 cm round tin would hold the same amount as an 18 cm square tin.

kyt, go to this site and it tells you all about a chantry. www.ishop.co.uk/shop/930/shoper1479.html

Thanks relishmama, will check it out when I return home tonight.

Just the main salad ingredients you like but only use about 2 cloves of garlic and I boil my garlic for a few minuets to take out the bitterness. Approx' 2 tablspoons of oil, mayo, wine vinegar, go easy on the iced water. Have never measured ingredients but as much as you like of the rest. Plenty of seasoning and taste as you go. My inlaws live in Spain, between Denia and Calpe and have a lot of chilled tomatoe soup. Again I donot like tom soup so i add and add and add untill I come up with something different. I have 2 spanish girls coming to stay for the whole month of july, will try it out on them as well. Go for it Wino. I like a chunk of cheese snoozy with my soup. Thanks kimi.

Pan roasted in a little oil, sprinkle with salt and mild spices, mild chilli powder ect, pop into a dish and give them to mummy's and daddy's and 4 year old's whilst watching tv to nibble on instead of choc's (not our babies though) lovely and healthy!

As they have not got that strong taste as raw garlic they are nice in salads finely sliced again if you stir fry in a pan or wok they work well, lots of chicken dishes. Experiment!

Sensible balanced diet and counting your calories.

me not said anything snoozy, me still at work, Rustie's right , me never have any problems. That's if your talking about Blondie02. lol. Are you having a nice day?

Mould on most cheese's should be discarded if it's on the inside but blue cheese has the mould to improve the flavour and is safe. if you are pregnant or small children should not eat it. Still not to sure where the mould is to give you an accurate answer.. Is it mould on top of the blue as if it is growing, if so don't eat it. What is the name of the blue cheese?

Oh, still trying relishmama. Have no idea why I cannot. Do you think I should start all over again with a different name? I think Julian has deleted everything because I gave out all off my personal details without realizing, now I do-not know if I am a member or not. Julian has my email address but I have-not heard from him. I'm really stuck.

Tulip-Fairy, I personally do-not like cold soup but when i looked after spanish girls last summer they asked me if I could make them a chilled soup. I wanted to try something different to their usual gazpacho and made the one above. Their honest opinion was . Brilliant. I wrote down the recipe for them and they made it here in front of me to make sure they got it right and now, back in Spain they make it instead of Gazpacho.

You are talking about the white mould around the cheese, if so , the answer is yes.

It's a squash MandyH and can be found in asian supermarkets.

Well known Tulip-Fairy. Does the one that you are after use garlic, fresh tom's, chilled tom' juice, iced water, cucumber, mayo, lettuce, oil, wine vinegar, seasoning and any salad ingredients that you like. All blended together, chilled and served with crusty bread and cheese.

My 4 year old daughter can make it so I'm sure you can. If you cannot find a recipe I will post one for you. Good luck Siddy.

They even do a SR and P ready sifted flour. It's horrible. Tried it once and it fly's everywhere. Bit like using icing sugar.

It's just called Plain flour. You can buy brown or white. WWplain flour, WMeal plain flour. Their are so many different kinds of flour.

Every day when it's warm I go for a paddle and exfoliate my feet on the sandy bits. It's pebbles at the top and sand down the bottom. So when I have a break you will know where I am. I have half the pebbles in my garden though!!!! The overseas visitors, well you wouldn't believe what they bring into their rooms. Nice for them though as many never see the sea.

It's because the ww pastry flour is lower in gluten and theirfore it is quicker and lighter. The other is not so refined and is used in doughs and flat breads ect.

What about a casserole, Just fry sliced onions in some butter, add rice and cook untill transparent, Now had a couple of cans of your favourite thick creamy soup then your brocolli spears, black pepper ( curry soup might be nice ). Transfer to oven dish. Cook untill rice is almost tender then add a few chunks of any good melting cheese. Salt at the end if it needs it. You can always add a few chopped mushrooms half way through the cooking time.

Do you want hot or cold dishes to go with your chicken. How many people at the buffet. Is the chicken to be served hot or cold?

What's hells kitchen here MammaChef?

I would now freshly grate my mozz' cheese and use the balls in nice yummy salads. Nice creamy taste.

Yes ,have used it. I buy a lot from Julian graves along with my peppercorns. I use sea and rock salt also bathe my aching feet in it after a long day.

And it makes you sneeze more , another reason to grind your own. What about salt then? Again I grind my own, taste so much better.

New York cheesecake. goodfood bbc magazine July 2004 Recipe page 91. Price £2.50 .In all newsagents.

Terry, this has still got me puzzeled. When you cut or tear the cheese it should be milky. This is because the liquid seperates from the solid mass. The cheese should-not be dry at all. Sure it's not brine it's in. You do-not have to taste the water but I always like to know if it's the real thing or not and I don't like anything in brine . Which is annoying because I like tinned tuna, only in oil or spring water and all the good offers are always buy one pack and get one free or reduced but only in brine.

Just another name for a gravy to go with a meal. Meat juices, stock, wine ect.

Have never watched big brother.

Terry, what make are you using? Is it from buffalo milk? Is the water a salty taste and when you tear or cut the cheese has it got any fine round lines in it? Does it feel very wet when you shred it?

Oh yes, also tear it in chunks but depends which type and what I am making.

Hello Terry, how are you. If you know that you are going to make pizza try cutting your cheese into slices or cubes and drain it well in a colander for a few hours before putting on your pizza.

Have you been to Tunbridge-Wells yet jeanster? It is quite a long way from sevenoaks. The Pantiles is a lovely place to visit and if you have small children, Danorland Park always has lots going on. Sorry cannot help you with a restaurant though. Maidstone may have something it's bigger than sevenoaks. It's been awhile since I've been their. Have they replaced the oak trees yet?

If you have made plenty freeze it once it has reached room temperture. It is so useful to have it at hand. I would-not keeping it longer than 2 days in the fridge.

How sweet you are MammaChef! The thai festival was held in Stedham in Sussex. It was their 12th year.. I love all food fairs and try to attend as many as possible. I had a speacial invite 2 years ago to Ken Hom's unfortunally I was unable to attend and I also missed Rick Steins. Oh well, their will be others. Lotte is holding demo's and shows and tells me she doesn't come down this way and is in Buckinghamshire and up that direction. To far for me at the moment but shall go up one day. I went to the Birmingham gfl last november but again unable to make the xmas show held in London. Hope I'm not making to many mistakes as I am watching The Transporter at the same time as posting. Ah, here comes hubby with a cup of tea , I'll speak again soon. Take care.

Another tip. Brush with a mild flavoured oil as trout absorbs strong flavours. Do-not cook it to long as it will dry out and become rather tough and unpleasant. I cook trout on a high heat as it retains it's moisture better. When it's cooked it should flake easy.

Yea! I'm sure their interested in those programmes! What do you allow Sue to watch? Tour de France!!!!! and you Simpsons.... haha.

Hi MammaChef, been a long ,long time since I've had a break and today i went to a Thai Festival. It was wonderful jut to walk around with the family in the fresh air. What a beautiful day it's been. The food was delicious and so much of it. If only our Thai girl was still with us, she would have been in her element. It was in aid of the children in Bangkok. Have you had a good bank holiday?

Good evening polboy, Lemon balm can also be used in many recipes where you would normally use freshly squeezed lemon juice. Just rinse it and add to any dish of your choice instead of lemon.

Did you clean it when it was cold? I always clean mine as soon as I can, just hot enough to touch with damp cloth or kitchen paper. Never ever had problems. Bought it when they first came out in England. If it's through no fault of your own I would suggest you return it and get a replacement. It will be returned to the manufactors to find out why this has happened.

Good to see your enjoying sky Nick!

BeckyW, you can make these with any left over meat curry. Here is a quickie for your son to try. Not sure of his age so will do a mild one for you....Fry a chopped onion in oil untill soft add some very finel chopped chicken and cook untill nice and tender. Stir in a ready made curry paste not to much about 1 1/2- 2 tablespoons. Now remove the entire pan from the gas and add a small pot of natural yogurt... Leave everything to go cold.. In a seperate bowl, sieve approx' 400grms s.r. flour add chicken mixture , 1 tablespoon lemon juice a couple of beaten eggs and approx' 130mls veg oil. pop into oven gas 5 approx' 25 min's. All ovens are different so trial and error. Cut down on the oil by 10 mls if liked. Try this way first. If you like them next time go for a hotter mix and chilli powders can be added before you pop into the oven. Do vegy ones as well with spices. They really are a nice tasty snack.

Rachel 6, Not sure what it is like but for today only on Sky TV channel 670. Solid Marble Board. 08453 670 670. Guide price £80. Deal of the day £15.90. Item number 5881. 18 inches by 12 inches and wieghs 5.7 kilograms.

He's not to old for me and you all know age. I like them mature. lol

What about blue cheese, walnuts and pear muffins. Banana and date nice and healthy Cheese and onion lovely curried meat muffins, Ham and cheese, All bran muffins. Spinach, cream cheese and onion muffins. Bananas and apple special treat a very tiny drizzle of maple syrup on top.

How old are we talking about?

I didnot have choc crunch at school but I do have a nice recipe.

Your welcome Sarn. Have plenty more recipes for monkfish if you eat it a lot. Enjoy it!

Does it have to be just lemon? Minced garlic, tyme and oregano mixed with a little olive oil and poured over the fish before it is baked is really yummy. When cooked squeezed lemon over fish.

Double the ingredients and put into a larger tin. No problems. I have to do this all the time.

Yes Sarn and it's so moist and meaty.

Not easy to find KCK. They maybe joking with you!! Open the clasp and put your rice in it and drop into boiling water. Good luck.

I bought mine at a garden nursery and it was just labeld Curry plant. It was sold with the bay trees and other herbs.

Add to your cereal. Cover with chocolate if not to soft. Can be added to cakes if they still hold their flavour.

Some elderly people do this to keep their veg green. Distroys vitamins though.

Hello Terry, at home I like the chantry. I find it easier. My chantry has only been out a few months. They have improved on it. I draw it up about 6-8 times and it's razor sharp.

I have steels,stones and a chantry. I think they are great.

Roast sirloin, yorkshire pudd ect: Shoulder of pork rolled with an apricot stuffing. Toad in the hole, Beef stroganoff. Barbequed pork chops with new potatoes and veg. Bread and butter pudd. Treacle toffee pudd, chocolate trifle, strawberry torte, fruit crumble

Polenta in Sainsbury's to.

Well we have all tried to help, so what's the secret of eternal life then. Be nice to stay looking my age for ever.lol

Starters. All within your budget. Onion-stuffed tomatoes. Avocados with shellfish. Smoked Salmon and egg mayonnaise. Asparagus Mousse.... Crab cocktail. Salmon mousse. Watercress soup is lovely. or I have a lovely recipe for Salmon and Watercress Quiche, wonderful starter, serve with a small salad dressing. More to follow, have to return to work now.

Rustie, as soon as it was sent i realized how I had written it. lol.

What flavours do you like for a dessert. Are you a fruity person? chocolate? cold dessert or hot?

I would go for a crab and a avocado starter or something a little different crab stuffed peaches. Both of these are served chilled. Hot starter, mushroom beignets with a nice devil sauce.

Only, if it's portioned a basil and tomatoe sauce compliments it. A herb sauce if cooked whole. It all depends on wether you are roasting, grilling, pan frying, casserole ect:

Firstly, how are you cooking the chicken? and how much garlic are you useing?

Hi snoozy, just reading your cheesecake recipe and I can imagine lovely long slivers thinly peeled lime zest laying on top of your grated chocolate.

School recipe Stevie,15-20. min's, 190c/ 375f / gas 5. Roasted with herbs and olive oil finished off with balsmatic 350f/ 180c/ gas 4. for 30-45 min's.

This is a recipe for stuffed tomatoes I did at school when I was 12. After washing tom's, cut top off,scoop out seeds and flesh. Mix with grated cheddar, white breadcrumbs, basil/oregano. Salt and pepper. Pop back into the tomatoe,put top back on and bake in the oven. Really easy and tasty.

relishmama. really!!!!

and roasted ones taste loveywith a drizzle of a 9 year old baslmatic vinegar.

Late on again Andy, 0.49am. Thankyou for your recipe. I have known it to use evap milk but have never tried it. So pleased you didn't use 12-14 chillies! Well I promised hubby a curry this week . We used to belong to the curry club, his favourite meal . This time it's going to be your recipe and I willnot alter it at all. The only ingredient I need to buy is evaporated milk. Like you I have never used bought ready made curry spices. Now if you were going to keep it a secret it must be tops. Will let you know how I get on and the verdict from hubby. Do you need any Indian desserts recipes? Or have you got enough for the moment? Now can't wait to try it. Will post again soon. Thank's once again. xx

Thank's Andy. Look forward to it.

Do you want a three or four course menu or I buffet menu? You will find you will gets lots of ideas as soon as we know what you would like to do for your captain.

When kenneth was talking about pressy's, I thought he was referring to birthday presents.

Hello Andy, large appitites. My own 3 youngsters are to young for grownup meals apart from my eldest who will be 5 in August. Hubby always has seconds, feeding 2to4 overseas students and my brother who was 18 last Saturday well he will eat 12 roast potatoes plus meat and veg.As you can imagine the joint is gone and veg in one meal. I have 3 brothers but Jayson's attends college near me so stays over now and again,actually it's so often ,he has his own room here. Like you I love cooking, it's my job . I do all the cooking at home aswell. Hubby can't cook so I never get a break. Look after yourself and keep us informed with your Indian night. See you soon x

Hello Andy,0.40am. Just catching up with your news,have not been on much. Very busy and then decorating throughout the night over the last 3 days ready for new carpets. So 4 hours sleep a night's not much fun. Well worth it looking at it now. I would love your Bangladeshi curry. I simply adore kormas. Andy, you are doing so well, I'm so pleased for you. I really and sincerely hope it's a smash hit. Will write again soon. Must catch up on some sleep.

Andy, you are so right , very often the dish ends up better they the original. I never stick to recipes. Always a guide only. If I do come across something I like most of the time I alter it to my own taste.

Watercress soup. Cream of potatoe soup. Prawn and Corn chowder soup. Sweetcorn soup French country pate.

Salads we had at school were delicious. They had orange segments and peanut in them. cheese salads.lettuce.tom's,3 blue cheeses and a white wine vinegar with olive oil dressing. Tagliatelle salad. using cheese, red pepper, tom's sliced radishes, spring onions, parsley,chives and basil, green noodles salt/pepper , olive oil /lemon juice dressing.. avocado/crab salad avocados,apples,crabmeat,mayo/paprika./lemon juice.

Your lucky, never get leftovers. Have to cook fresh everyday. Roast lamb.......make moussaka.. Beef.....cottage pie...farmhouse pie. Lamb crumble

What is a stink bug?

Sainsburys also sell it.

Everyone please don't ask " is that with 1 or 2 slices"

Three types of beans mixed with new potatoes, sliced red onion,tuna fish on top of a leafy salad with an oil and lemon dressing. Very colourful.

Heat some oil in a pan and fry some pieces of bean-curd for a few min's. Leave a little oil in the pan and drain the curd. Shred cabbage,carrot,bean sprouts and some mange-tout. add alittle salt and sugar. Stir fry again few 3-4 mins. Now add 2-3 different types of mushrooms sliced with some bamboo shoots and a little soy sauce also add veg' stock ,bring to boil then simmer 5-8 min's. Finish off with a couple of drops of sesame oil. No measurements are needed, just taste as you go along. High in protien, low in calories.

I would'nt want potatoes for a present.

Great to see you 've changed your mind Nick. Now you will have to let your daughter watch fox kids tv. and toon disney. What package have you got? You may even get to see your fav' groups and bands, so many music channels. Good for you. And the simpsons is on a lot more.

I have several mixers and hand mixers. All different brand names. Never had any problems. What make is your mixer?

Yes relishmama. Just knock it back and pop into a freezer bag. If you have lots of dough left over. Roll it out in rounds, put it onto a flat baking tray, freeze then pop into bags. When your ready to make pizza you have at hand ready made and rolled bases. Allow time to thaw out before baking.

Sorry andycolombini, but i adore these guys. I find them interestng and they are honest with each other. It's good to see that they donot agree on everything. Giorgio, he is so cool and adores children, a great guy in my book.

Sonya, how about a nice chinese soup. They are very good. I do many types. If you would like a recipe I'll post one for you.

sorry, spelt your name wrong relishmama. Getting to tierd. My eyes keep rolling, long hours today so willnot be late to bed tonight.

Evening rishmama, how is your tooth. Settled down i hope. You would like my stuffed eggs recipe. Here goes. I did this at catering college. It's an attractive starter.. To begin with put 8 eggs into cold water and bring to the boil add 4 peeled cloves of garlic to boiling water. after 6-7 min's remove garlc, drain well and pound in a pestle and mortar. After the eggs have cooked for 10 min's cool and take off the shell and cut them in half. Add 35-40 grs butter into a small bowl and beat untill smooth. Now take the yolks out of the eggs and mash and you must also sieve them,add the garlic puree and mix well untill very smooth. Season to taste. Put back into egg whites and decorate with an anchovy fillet wrapped around and olive. Garnish the platter with lettuce, parsley, halved tomatoes or anything that will make it look pretty. Now enjoy them, with your guests of course.

I would also do a selection of quiches and flans, warm or cold, bowls of different salads. Rice salads kept refridgerated a must. seafood Hors d oeure. Anchovy and Garlic stuffed eggs. ratatouille salad served hot or cold. Lentil and salami salad with artichoke hearts.

You may have used to much . 6 sheets of gelatine is equivalent to only 3 teaspoons of the powder gelatine. You must not boil the mixture.

Home made stock is perfect in the rice cooker.

If you are going to use an orange liquor for the chocolate sponge, segmented oranges are nice placed on top of . Then try mixing mascapone with chocolate custard, whip together untill thick and creamy,spoon on top of oranges, decorate with grated chocolate, . Whip up some double cream add the grated rind of an orange ane pipe onto top of trifle. Decorate each swirl with a piece of orange and 2 angelica stalks. You will want to make this time and time again. Good luck.

cumin potatoes go very well with monkfish and are often part of a menu.

If you find it to strong just add water. Martino's right. Peach juice can be found in many super markets.

Why don't you make your own concentrated peach juice. All you need is a juicer and peaches. I juice every day, all fruits and veg.

Hi their Terry, Been very, very busy lately. Jayson had a great time. Keeps saying I can vote, drink ect: Bought him a new system for the computer from PC Specialist on the net. A nokia something. They build it for you. I must be mad , it's my computer downstairs and bit by bit he's changing it. I'm going to tell him to take it upstairs to his own room and I can have mine back. No he doesn't live here but it feels like it. His college is here so he stays sometimes. a lot....Hubby had a great time aswell, not to keen on being a year older though. I have 2 slovaks staying and also 2 french girls for 9 days. It's one of the slovaks birthday today aswell. Anyway how are you Terry? Enjoying this good weather, what are you up to?

Does he want to make his entire meal from tins? For excample......Tinned potatoes served with tinned meatballs served with tinned peas. Is that what you are after?

MammaChef has got here first but I do know that if your are unwell the mouth and tongue can be painful after eating and the only advice is to drink plenty of water whilst eating your food. You would know in your self if this was the case also another theory ( MammaChef has pointed out most including chilli ) but I have heard that chilli spices can also cause this reaction. As it's happening every time you eat their I would pay a visit to your GP for peace of mind. Tikka is a very spicey dish. Also you should mention this to the chef and ask what ingredients he used for your meal then you would have somethings to go on. Could well be the fresh coriander!

Ask your daughter what spices she likes then add dried oregano and paprika into crushed GF cereal or GF flour with seasoning. Brush your chicken pieces with salad oil, dip into this dried mixture and fry in pan or brown boh sides of chicken and finish off in the oven.

Soft on the inside, crispy on the outside......Parboil for 10 min's in salted water. Drain in colander. Pop back into pan, put lid on. Give a good shake untill roughed up a little bit. Gas mark 6 for 40 min's in a mixture of hot oil and butter. Or if your roasting lamb,beef or pork ,skim off the fat and use this along with some butter. Very golden and crispy you can here the crunch as you bite into them and soft and fluffy inside. Is that making you dribble!!!!

No longer than 4-5 min's if you do. It has been done with rice but the couscous is added the last few min's of at the end of cooking rice. I would do the same as relishmama . Adding my boiling liquid what ever flavour it should be.

My chinese chef never uses red colouring but ketchup. 5 tablespoons of h. tomatoe ketchup to your quantities Christine Lee. This is one of the plain sauces he taught to me. Also another one using same sauce chunks of pineapple are added.

SLD, if you mix rice flour with plain flour it makes the most wonderful shortbread. I also use cornflour and plain flour together. The shortbread melts in your mouth.

snoozy,do you cook chinese food?

relishmama, I've made the french bread you have mentioned. It's superb. Have you tried the fruit bread yet? Another great recipe.

Well well, now I know what you look like! Not at all as I imagined. I never went onto your site properly before. Have you just updated it? This is how I saw you. Dark wavy hair, not to short, black rimmed glasses, very slim oval face maybe with a dark tache, white top and white trousers with a butchers apron tied twice around your waist and tying at the front with a larger in your hand. Imaginations.

It's a non-allergenic, which makes it a good substitute for wheat allergies. A very fine powdery flour which is made from rice. Their are so many recipes it all depends what you are looking for. You can thicken dishes with it. Make pancakes,scones,muffins, cakes ect: The list is endless.

Haven't used it Porridge so I couldn't say. But I have seen the garlic in use in a supermarket demo. Now when I think back it reminds me of that smoking add with all the fat as it looks similar. I shall stick with my fresh.

sorry snoozy, didn't see you said crumble . Must be getting tierd.

MammaChef, is it called the lazy brand or is it the gourmet blend. They also do a garlic paste and a ginger paste.

Rhubarb crumble done in the microwave. When cooked take out sprinkle with demerara sugar and pop under grill untill it caramalises.

Oh relishmama, how long have you had that? Are you on antibiotics? Is your dentist able to pop it for you. Very painful. Hope it's better soon. Have you tried chewing on liquorice or biting on whole cloves.

chop up,put into icecream. melt one for a sauce and pour over the ice-cream. Choc, mint mousse, chocolate and mint cheese cake.

One of my other sweet and sour sauce uses pineapple. Rustie the amount of sauce I wrote here is for chinese portion of takeaway with pork. ,which is bought with many other dishes. This amount of sauce you would serve with approx 185grs ( 6 ozs ) cubed pork in batter. It's enough for the chinese but our appitites no! Another sauce I do is plain sweet and sour without any veg at all. Nick go for it! I'm sure you will like it. Rustie double up or treble up my quantities. Yes takeaway do vary but all very similar. Thanks Porridge, hope you enjoy it. If you look under my name I have posted a recipe for crispy chilli beef.

I only use fresh as I go through so much and it's so easy to get hold of.

Hy Georgie,hope things went well for the twins ,I see you survived .Not been in long so I now have time to write it down for you gman. As it's made in large amounts in my chinese friends restaurant I have altered the amount to suit you. Here is enough for 2 people then you can double up all the time to the amount of people you are feeding. ........heat 1/2 tblsp groundnut oil in heated pan add 1/2 diced onion, 1 small cubed carrot,1/4 small pepper cubed. Stir fry 2 min's. add 1 and half tblsp rice vinegar, 1/2 tblsp light soy sauce, 1 tblsp brown sugar, 1/2 tblsp tom ketchup, 1/4 teasp chilli sauce, 2 fluid ozs stock and 1/2 tblsp of cornflour paste. If you look under my name it will tell you how I make this . Their are also other chinese recipes I have posted. Once you have cooked the veg then the seasonings add your stock and thicken with the cornflour. Their are three main sweet and sour sauces that I use . This one is for chicken or pork. I like to pour it over my special fried rice. Good luck. Any problems post back. It's now23-47pm time for another cup of tea then an early night.

Yes, Nick is right here about the enzyme preventing the jeely from setting so it is best to used canned kiwi fruit, pineapple, mango ect:I have made this terrine many times and it sets perfectly. I always do it 24 hours before allowing it to set.

A fruit terrine. Have to be very quick now. sliced strawberries, and soft friuts, raspberries or logan berries, blackberries, blueberries, Everything layered and clinging to the sides, Lots of different coloured fruits, slices of kiwi and an orange or yellow fruit. Pour over your syrup made with gelatine. You will have a wonderful dessert and centre piece.

Beautiful balsamic, it's not really a vinegar but a grape pressing which is boiled down untill it becomes a lovely dark syrup. It's difficult to know where to begin. If you use it with soft fruits it brings out their natural sweetness. Recipes are endless.... Med roasted vegetables. As Nick states roasted onions are really good and worth trying. White fish with a tomatoe sauce. Grilled chicken. Balsamic pot roast. Lots and lots of savoury dishes, sweet dishes, sauces, marinades. What would you like to prepare so that you can use balsamic vinegar? If you would like to use it in anything in particular one of us will guide you and tell you how to use and the amount. Ok. Must return to work now , just a quick cuppa and will return later tonight.

yes

Well done Carrie, didn't think you could resist. Try baskets next. You have a good holiday to.

uncooked rice.

With Mary on this one, dried apricots high in fibre, low in calories. Sesamie seed biscuits, Swedish low calorie bread thingy's, bread sticks , edam cheese, crunchy carrot sticks and celery dipped into fat free soft garlic and herb cheese, pieces of fresh fruit are just a few.

Their are so many I would not know where to begin. Are you looking for a dessert, cakes, sweets?

It's nice to see something new instead of so many repeats. Well done UK Food!

have you tried farm shops? The seed is sold in a lot of garden centres.

This type of cheese gets very strong when it's ripe and blue cheese's must be kept away from other cheese's . St Agur is always best served at room temp' so is at it's best if you remove it from the fridge 1 hour before you eat it. I personally would not wish to give my guest's this cheese 2 weeks out of date.

I would be worried that he would climb in and the door would close. Should he learn how to pick locks I would suggest taking everything out of the fridge and he wouldn't bother after a couple of nights. Or keep him out of the kichen at night. Good luck.

My goodness, that sent before I had finished, now where was I oh yes! Roll mash into little balls, dip into egg then flour and then breadcrumbs and fry, try adding spring onion and cheese and make as above. Mashed potatoe scones,...... Layer of mash topped with cheese, layer of noodles topped with cheese and build up ending with cheese. their are so many dishes you can make. The list is endless as MammaChef say's.

Make some pastry, cut into rounds as if making cornish pasties fill with left over mash,chedder cheese or a nice melting cheese, chopped spring onions and diced cooked ham ,pop into oven untill golden brown.

I'm fine Rustie, getting tierd now it's 12-18pm so just off to bed. To busy working to watch F1 Terry if I was at home I would be playing with the children or on the piano i'm only still at bedtime. Jayson's the same he can't sit still for 5 minuets. Anyway, nighty night for now.

If it was well done then it would be light grey and very well done with no juices coming out it would be a stoney grey in colour. Are you sure it wasn't silverside that your sister cooked? It sounds so much like it to me.

Also granulated sugar is to grainy. Did you manage to make it without eating any. As soon as it goes to that nice caramelly crunchy stage it's impossible to resist. When I fry mushrooms in butter I end up cooking another batch because no guesses to what happens to the first lot. So pleased you managed to make some spun sugar carrie, easy when you know how you will be doing it on everything now. Lovely of MammaChef to explain it for you.

You two,what are you like! I would use buttermilk like I would natural yogurt. It's a long job to make it from scratch because the fresh milk has to stand for awhile untill basically it goes off then the fresh milk is added. If I were to make using cultured buttermilk I would make it in a similar way to that of yogurt. Useing my starter and then fresh milk. It may be good for those that have a lactose intolerant. And it makes baking lighter so Terry this may be just two of the reasons why the Americans use it. I have only been in a short while and dying for a cup of tea, how are you Terry? did you have a good weekend? I still have Film with me she returns to Thailand on Thursday and I am expecting 2 chez girls tomorrow for 7 days and 2 Austrian girls on wednesday, that's a house full isn't it.

hi Rustie, Are you watching San Marino? I,m working but hubby,s watching on tv for a change. at least he's at home and not in the pitts. To far to go now with the children.This buttermilk, it's not to long ago that this was posted on here was it . Must go now, lot to do still, maybe see you tonight.

I have posted this before. The two ways I make it, if I am unable to buy it from sainsbury's are No 1. Squeeze the juice of one whole lemon to 20 fluid oz's of milk and leave for one hour. Another substitute add cream of tartar to milk.

Don't you go to school then Jenkies?

leelee, That's any amount of single cream between 5 and 10 fluid oz's.

Hi leelee, Put a quanity of pasta into boiling salted water,cook untill tender approx between 7 -10 min's. In the meantime fry sliced mushrooms in butter untill brown, drain on kitchen paper. Drain cooked pasta. Put back into pan add grated cheese, any cheese you like it can be 1 cheese or 2 or 3 different cheese's mixed together. Now add your mushrooms followedby the cream, heat through and season with salt and pepper. You can vary the ingredients to put into the pasta but try this dish first. All the best.

Nick, would you mind if I told an exclusive farm shop about your products and website. They sell similar produce to you ?2-50------?5-95 per jar and they are always looking for new products to purchase for their shop. The shop sells the best of everything twice the price of anywhere else but it's worth it.

If you look under my name leelee you will find a very quick pasta dish using cheese and cream. Wait untill you have three youngsters. You would-not believe what I do or should I say what I don't do. LOL.

Lovely, your lucky. It doesn't keep very long, approx 2months at the longest. If it's been smoked in oak it will be half cooked already. It is lovely in many recipes try using it in a nice chicken soup also stuff a chicken with this smoked garlic, beautiful aroma.

What about the creepy crawlies Keith? I would be afraid a spider would get into the pan.

A hugh number of chefs use a coffee grinder but as Georgie say's only use it for spices and nothing else. How's your cold Georgie? hope it's clearing up a bit.

Is it going to be used for shows and markets Charmaine?

Items like pans and knives I like to see and feel before I buy. Have never bought anything from a newspaper.

boltonboy,try ricotta cheese and cream cheese together.

Hi leelee, Congrat's on being new mum. I would serve toad in the whole with a really nice roasted onion gravy and mashed potatoes, buttered greens,petit pois and something else colourful . Juilienne carrots. Nothing to fussy. Snoozy has posted her own version of toad in the hole if you look under her name. Must get back to work now. No time for posting untill tonight but hope you have a nice evening.

Have you got a kitchen ware shop near you? They sell them. I have two, a large chrome round one and a long very heavy slatted wooden one. A wonderful item for the kitchen. The chrome one came from Robert Dyas but the larger one from a kitchen shop only.

I did-not see Gary Rhodes making his sausages but they are easy to make. You say that you have belly of pork so it is quite fatty, chop it up and put it through the grinder with chopped onion, add the spices of your choice to the mixture, if liked you can add a few tblspoons of breadcrumbs, then add freshly ground black pepper and freshly ground salt. If you donot have the coxxxx salt use table salt.Any other would give an odd or strange taste to strong is the correct word. You may add your chopped leeks to this mixture but remember all of the spices that you like to use must be very, very fresh. this is important to make a nice sausage one spice I do like is Allspice. Have a go.Let us know how you get on.

I have frozen herbs in different ways. They all seem about the same. Wash herbs gently and pat dry. Chop up and add a little oil and pop in ice cubes...........Same process but add a little water with herbs in ice cube. Another way, Hold by stalk and blanch in boiling water the colour should remain very bright take out hold under running cold tap water pat dry and freeze in bags. Try them all and find which one suits you best.

MammaChef and Terry, yes I agree with you both.

Have never dined their so really cannot comment but if you love it , why not! I'll try anywhere once.

The difference is the moisture content in the cheese. Have you tried a baked cheese cake? The base is made from pastry, 2 different cheese are used and lemon juice. The sultannas are soaked overnight in sherry..

I'm happy Rustie and I am still working ,popped into office for my menu.See you later. I shall switch com'off now.

The chicken would prefer a rooster.

Love fresh welsh cakes. On returning home from school for afternoon tea my mother always had a batch cooking also scotch pancakes on her griddle.Better get back to work now. See you all tonight.

Nick ,me again have you had a look at free view. 30 channels and one of them is ITV 2. No monthly rental.

Nick, go for it. Get a package deal which includes Disney for the children, something for you and something for Sue. Worth every penny. Whilst your at it buy a one to one and you can watch sky TV in any room in your house.

can you tell me what the squiggles are please?

Spanish rice dishes, Pasta bakes, casseroles, gumbo's. are to name just a few.

Canned tomatoes are perfectly ok. In the winter time when tom's have not got a lot of flavour tinned tom's a good substitute, they never loose any flavour. Chick peas again great, rinse off the brine and drain before using.

My pleasure Terry. Nighty night for now.

your loving it!

Rusti and Terry, you are both correct . Savoury and sweet. very well known.

Does it have to be alcohol. If not lemon curd is a good substitute. It all depends on the particular lemon tart you are making.Is it sweet or bitter sweet?

Porridge,if you get stuck and need anymore advice on how to make it, just post. I usually come on when late when I've finished in the restaurant or first thing in the morning.

Most definitely snoozy. Shall we bring the dessert nightmare?

you going to Thailand snoozy? Holiday or work?

nightmare,if you cannot find one on the net. I have one I use. It uses red wine,brandy ,dijon mustard and a few other ingredients. It's the one I use when I did my Corden Blue Course. I hope you have some luck finding one. lovely meal.

kung-Po Porridge. Here are the ingredients your after. My chinese chef friend makes this in his restaurant where I help him sometimes. We use yellow bean sauce,3 dried red chillies that have been soaked and deseeded and finely chopped.Spring onion,roasted cashew nuts( peanuts were used when this dish was first made ) Chillie bean sauce,seasoned oil, if you read my Posts I tell you how to make this oil.cornflour paste,( cornflour mixed with water, again I've written it down if you read my posts.)fresh ginger,green pepper,chilli bean sauce, chinese rice wine and yellow bean sauce.

Hello Porridge, brown sugar would alter the flavour. You can try it to see if you like it, only use half of the ingredients and make a small amount. I use white caster because it dissolves in the vinegar. The finished sauce should not be grainy. The sliced chillies should float on top and add more if you like it hotter,start off with two.

When Lotte was co hosting on GFL she made one.

Well done emmah. What type of bread?

Love Grub, don't waste your money on dipping sauces. They are the easiest thing to make. Try my dip. 8 tablespoons rice vinegar,to 8 tablespoons of caster sugar, 2 tablespoons light soya sauce and very finely chopped chillies. I used red ones and 2 to start off with,if it's not enough add more, to much add less. Just mix everything together in one go untill the sugar has dissolved, thats it finished. No cooking involved. If you donot like it I'll post more, I'm always experimenting. This quantity will make quiet a bit.

Had a little chuckle their Martino! Have a happy Easter.

brioche, i love. The good experience is eating it especially with chocolate chips in the dough. You must try it relishmama. French bread is in the booklet, very easy and also a favourite with everyone. You say you have 2 small babies, you must be about my age. I have 3.

Well done ckristoff, now that's what I like to read. Should you ever need any help we are all here for you. Wishing you and your wife a lovely Easter.

I buy my eggs free range at my local farm and a big notice on the door,.... once you get home refridgerate your eggs. Bacteria multiplies much faster at room temperture inside the egg and outside,an egg stored in the fridge for a week is still fresher than an egg stored for just a day at room temperture. The shell is porous and may hold a high bacteria count. You can also store eggs in a very dark cold place for some time, must always be in their egg box and then turned round at least once a week. The eggs have a special coating which keeps them longer if kept in the dark and cold.

good choice ChrisMeech!

Julian, watercress soup should not be to thin . Leave out the cornflour. Now use3/4 pint milk.1/2 pint of chicken stock. 4 tblsp of double cream. The cream to be added in the bowls for a finishing touch.. Use 1oz of butter. 1 onion. Make as above but try it these ingredients. You will find it just right. This makes 4 bowlfulls.

Yes snoozy, just a little imagination and everything you like to eat. Not sure if I would like banana and chocolate though insanitybomb.

Did anyone not see it when it first began? My Thai girl was up with me nice and early this morning and we watched it together. This afternoon Film is going to make a Thai green curry at school with her teacher that came over with her. She is rather fasinated by my store cupboards. She would like to make us something over Easter so I showed her the Asian cupboard and she said I've got more in it than her own family have. Should be an interesting weekend. What are you all cooking over Easter? I like my lamb for the main meal.

relishmama, If the booklet is the same as mine try the fruit bread. It tastes and he aroma is that of freshly baked hot cross buns. Quick tip , melt the butter then add to the water also make sure the water is tepid. I've changed the ingredients to mixed dried fruit and 1 teaspoon of mixed spice. Lovely eaten warm,cold and next day toasted with marmalade.

this comes under a flat pasta so try tagliatelle, lasagne or even spaghetti

I simply adore brioche , I put dark chocolate and sometimes chocolate chips in mine. Try it when you bake one.

Have you not seen it before Georgie? I do agree with you. I have been watching it for quiet some time now.

Mashed potatoes ,diced ham, onions and cheese.....Chicken tikka........Lamb korma.....Save some of your cottage pie base( meat mixture only) Dice a couple of potatoes and mix with meat with a few peas.

Quite true . Mines a crome Morphy Richards. It's perfect.

Broccoli, wash in salted water , blanch 3 minuets. Plunge into iced water, drain,pack in rigid containers making sure that the stalk is facing the tip of the broccoli.............Parsnips. These must be cut into quarters, sliced or diced. Blanch 2 min's then into iced water, drained packed into rigid containers or polythene bags........ Cabbages, must be young cabbage, shred finely, blanch 2 min's and same as above, pack into bags........cauliflower, must be firm and compact , break into florets blanch in acidulated water 3 min's. As above. Pack into bags.. Some veg I open freeze on a tray, then pack. All veg, wash thoroughly and cut accordinally. Hope this helps you.

I gather that you already know how to make the pavlova ,try cooking it this way, sorry if I am repeating any posts but have not had the time to read about your problem. Lightly oil baking tray. Lay several thicknesses of parchment paper on top of tray. Outline a circle on paper and pipe round it the meringue untill you start to biuld a wall, spoon some for the base. A very slow oven gas 1/4 ( quarter ) 2 and 3/4hr to 3 hours. Take out of oven peel away paper put back into oven but this time upside down on your baking tray and cook for a further 45-50 min's to dry out . When cold fill with your chosen fruits and cream.

A lot of terracotta pots are only suitable for flameproof cooking on top ( gas ) so be careful!. Pictures can be very misleading.

These are the safety times, people do keep it longer but it's at their own risk.

Sorry rushing again, Supposed to read ?49. and You have a choice.....Must get back to work!

I can-not recommend which one to buy but i have a Morpy Richards. I find it Brilliant. Whilst I'm baking bread by hand I've always got something going in the machine. The booklet is very informative, lots of lovely recipes. It bleeps to let you know when to add other ingredients, delayed action for early morning bread, makes jam, bakes cakes, use your own recipes, The tip I would give you is to always use tepid water. I make dough for breads and bases. It does an awful lot and retails at approx ?49. You ave a choice of crust colour . Fast baking. Read all the leaflets in the box before you decide and compare. All the best.

Don't let them go cold. Plunge them into iced water. Foods must be in perfect condition What veg are you having problems with. Their are different ways of freezing veg.

nice one!

It's still difficult for me to choose even after reading all these posts. I do hate anything that is cooked in an inhumane way. I can't watch and have to switch it over quickly. Kieth Floyd does warn you in advance which is a good thing. Now AWT is very sweet and caring and put's things to sleep first then the pot. On a sweeter note I'm very fond of Gioconda Scott Paradise and Ken Hom and anything continenal and Asian cooking.

I think we have all had things fall out of cupboards that have been balanced by others tin on top of tin. Very sound advise MammaChef. I'm sure if I had a wooden work surface it would look like a crater by now.

Fresh beef for safety reasons are according to the cut . Minced beef 1-2 days......Joints, fillet steaks, rump, ribeye ect:3-5 days and cheap cuts for casseroling or stewing 2-3 days. Hope this helps.

Then what?

Vegetarian meals. Macaroni and nut curry. Vegetable curry. Egg and mushroom savoury. Cheese and noodle hotpot. All for less than one pound per head. Hot Puddings.......Cabinet pudding., Date and walnut pudding, Pineapple upside down pudding and Queen of puddings........Cold dessert. Always a fruit jelly also, chocolate gateau, creme caramel, any cheesecake, lemon meringue or strawberry and raspberry meringue baskets, mini chocolate and apricot trifles and Almond and apricot flan are just a few.

I would use 30grs of egg white to 50 grms of caster sugar.

It's true, start off in a cold oven and turn your heat up to the degrees you need to cook. Jacket potatoes with garlic, oil and herbs can be cooked in them.Also many other recipes.

Pam 22, yes i agree with ArtAngelle, it's a personal choice. I use gas. I have used electric but for me gas is more controlable, less drying, quicker and less than half the price of electric ovens to use. I personally do-not like fan assisted ovens. Choose carefully. All the best.

2 egg whites to 100grs of caster sugar, pinch of cream of tartar then I fold in 25grs of gran sugar.

I always store my eggs in the box in the fridge with the pointed end down. When I need them for cooking I take out the amount I need an hour before cooking.

Yes Susan and for a change rice flour makes nice desserts.

If not already on your menu with the spring here and summer on the way. A nice fresh fruit salad of melon balls, strawberries, grapes and mandarin segments in a ginger syrup. Easy to prepare and exotic to look at , decorate it with a small sprig of garden mint. Don't get me started on this as my posts will go on and on and..............

The garlic would make it bitter if you donot use the above recipes I have a couple of good sauces that I use a lot. What are meal are you cooking?

Dorz, sorry I didnot realise you wanted to know the lengh of time to roast your veg. 45 min's will get them nice and brown, I stir mine around and turn them over every 15 min's or so.

Hi Susan, here are a couple of tips may help you. If you chill the pastry for at least 15 min's it's much easier to roll out. If still after this it remains a little sticky roll out between parchment paper. this pastry can stick but it does like to be handled so knead it. Try adding an egg for a richer pastry. If you find it cracks when you cook it you , next time just add a little more water when you make it. It will hold well and tastes ok. What flour are you going to use?

Thats a difficult question. They are all so different. I'm with snoozy here, I like them all I just like any cooking programme, wether it's before my time or present day.

So is mine Andy. Yummy!

Sue B, Go for what you really want otherwise you will regret it. It will be worth it even with the maintenance.

Do.not normally come on this time of day but i'm treating myself to a tea break. Dorz another reason if you leave garlic in for to long with the roasted veg' this can cause a bitterness. Take garlic out before everything has cooked.

If you can-not get on with sharpening knives using above methods try using a stone they are very good or a chantry, never fails. Good luck.

Sorry, getting tierd, long day. choice and material.

Hi Sue B, The choose is entirely yours. Wood is nice yes it will mark. Wood itself is a natural anti- bacteria materia. To keep it clean just scrub it down with a good disinfectant. If you do choose wood make sure it's hard wood. If you decide against it get yourself a nice beech butchers block.

Dorz, you have over cooked them. Green peppers become very bitter when cooked to long.

Another tip Love Grub, many people will blanch them in water first because of obvious reasons!

Tuppy, you will need washed sea salt and sterilised preserving jars. No 2 sea salt again with lemon juice and jars or number 3 preserve them in brine.

Pam22, How are you storing the bread at the moment? What brand is it? Also how are you freezing it.

Grapefruit with duck is very nice you would use the marmalade as part of the sauce with other ingredients. Decorate around the duck with segments of oranges and grapefruit. Complments the duck beautifully.

Marcella3, this is the recipe I use. Sometimes aubergines but I often run out so I use sauted potatoes. Left over lamb or raw lamb mince fry with onion untill brown, take out, put into dish, keep warm. Slice raw potatoes,wash in cold water, pat dry, Fry in oil,drain on kitchen paper lay on top of meat and onions. 4-5 tomatoes, skins removed and chopped put into pan with 1 crushed clove garlic,cook 2-3 min's lay on top of fried potatoes. Make a cheese sauce not to thin add 1 egg yolk beat into sauce pour all over meat pot's ect: Pop into oven untill brown. I add my seasoning black pepper and salt to the meat and a little extra salt on top of the potatoes. I assume you know how to make this dish that's why everything is shortened for you. I love Greek food but this is my own version I hope you'll give it a go!

Did you season your stone first. I would only recommend soaking in plain cold water for 20 min's take out and dry naturally and repeat up to 5-6 times. These stones will absorb anything, soaks it up like a sponge.If this fails and you do like the stain you may have to think about buying another stone. Someone else may have ther ideas but for me personally I would stick to plain water and soaking method. Good Luck.

Hi frexy, I make something similar when the cake is cold on one of my coconut cakes I put a thick chocolate coating.

correct nick.

Hi, it's me again sorry I readw/b thinking white bread. I would leave the wholemeal bread in it's wrappings and store in an earthen ware bread box and to stop it going mouldy if you wanted it ti last a little longer leave it in it's plastic wrapping and store in the fridge.

Store in a bread bin or plastic bag at room temperture Pam 22 it should last a few days. How long does a loaf last you. I go through 2 loaves a day. Wished it would go stale sometimes so that I could make a bread pudding. I used to be given day old bread a few years ago and I made lots of pudds for the local shops and tea rooms.

It can go with different meat dishes also so many desserts for excample put it in bread and butter pudding, pancakes , carrot cakes, marmalade cakes , muffins the list is endless.

Good luck with your Paella JoannaMarie. I simply love this dish. My inlaws live in Spain so have eaten this with many spanish families and in restaurants out there. Have obtain some nice paella recipes from the families should you need extra help.

May be they are not allowd to advertize the name!

I added the drained mushrooms after the cheese. Sorry forgot to write that bit in.

Had 1o min's to cook a pasta dish by request tonight bearing in mind I do-not like pasta. They loved it so much I was asked for the recipe. It's not on he menu at all. So here it is quick and cheap. Boil up a whole packet of tricolor pasta. 8min's. Whilst cooking fry some quarterd mushrooms in butter and olive oil (not extra virgin) Drain on kitchen paper. Once cooked drain pasta. Put back into pan grate extra strong cheese and medium cheddar mix in with the pasta season with salt?pepper add 10fld ozs cream heat through gently untill hot and serve. Very cheap, very quick and was told very tasty!

Oh kiwichef , poor Bambi! Makes nice sausage though.

HOTSPOTS23 I do so many different carrot cakes, different ingredients ect: Friday i ran out of vanilla and needed a flavour and used 1 teaspoon of almond extract mixed in with the sultannas. It is really yummy totally different from any other carrot cake I've made. I do bake a cake with carrots and ground almonds and fruit. This one is now going to the top of my cake list.

Thank's Rustie, that saves me writing out a long list.

yes Anney, but tomorrow. I'm going to bed right now. Let me know what you want converted and I'll post it for you.

You are so sweet Terry but my eyelids are getting heavy so i'll say goodnight for now. Sweet dreams. Rena.

I'm going to check that out tomorrow Rustie. Sounds as if it could be interesting. I had to suffer all game dishes when I was younger and lived at home with my parents. My father was always bringing something home and my mother would cook it. This is his favourite way but for us young children the same as pheasant we found it to strong. And we loved Bambie.

They have now returned home 26 hr journey. Sorry to see them go . They will never forget, enjoyed so much. Swapped addresses. They took back with them Easter eggs, English chocolate and tea. Also a couple of souvineers from London. I filmed them and will throught out the summer film their school and places they visited our home and family Worthing in the summer with all it's palm trees and flowers and will send the tape to them so they can show their parents. They do-not even own a computer not many of them do. On Tuesday I am expecting 3 french girls to stay for a week and on Thursday a 16 yr old girl is coming to stay from Tawain for 1 month. I said I wasn't going to get a break much this year. Touch wood I'm fighting fit at the moment ask me again in a month haha.

I would cook it like this if you want it roasted valo. As Kiwichef says you have to marinate it first. Use red wine, soya sauce and oil as it's a dry meat for at least 3 hours. Rub the meat all over with fresh garlic, powder if you find it easier and plenty of black pepper. Stand it on a bed of onions and vegetables., in a shallow roasting dish . mix a little sugar with a littte bit on mustard with some beef stock pour over meat and let it lay in the bottom of the dish. Cook slowly for 3-4 hrs basting from time to time. Should be nice and tender. Slow cooking is very important

Firstly, try a different way. Grate your carrots in a proccessor combined with the eggs untii they are finely chopped not purreed . now add your oil or change to melted butter, sugar and mix well together now fold in by hand carefully the flour. I also put sultannas in mine at this stage and vanilla extract. Bake at in a moderate oven.

hi Terry, it's because I don-not finish untill late sometimes but I do like to unwind, read the posts and enjoy a nice cup of earl grey. I will- not be late though getting tierd.

Never eaten them, a bit before my time and not eaten as far as I know in the south but widly know up your way in the north east. We celebrate harvest festivals down here and the children used to eat carlins after the service on sunday in the north. Frexy are they nice?

purple?

Not copied from a book Ian. This will make approx' 16 doughnuts Steve. I have used this recipe every time I make them. 450gr's P. Flour.1 level teasp caster sugar. 2 medium size eggs, 1 oz fresh yeast or 4 level teasp dried yeast, approx' 12 tablesp milk. METHOD. Sieve 100 gr's flour in bowl add sugar and yeast with the warm milk mix well leave untill frothy approx' 30 min's. Sift the rest of the flour and salt into bowl add to yeast mixture with beaten eggs and 30 grms of melted and cooled butter. Mix to a soft dough. Knead for at least 5 min's. Cover, leave to rise untill doubled in size. Put dough onto floured board , knead lightly and shape into 16 portions. Shape them into little balls , leave to rise for another 30 min's. Make a hole with your finger ( in bakery we used a syringe) pop in a little jam close the edges to keep the jam in. Deep fry for approx 4-5 min's Drain on kitchen paper and then roll in caster sugar.

yes

Have you got a chandlers near you michelle? Another place they sell them is in camping shops.

I believe he's the owner or co-owner of a burger or grill bar in America. Do you like his style of cooking?

cez, what type of sponge cake are you making and do you want a flavoured buttercream filling?

What about a nice bread pudding made of apple and pears. All you need is 6-8 slices of your favourite bread, spread with a little honey, mix the apple and pears with nutmeg and cinnimon or mixed spice add some raisons and sultannas more honey apple juice to moisten . Bake it very slowy on low setting for a couple of hours.For added texture add a few chopped walnuts.

pope. always very tender cooked this way. Sprinkle all over with a little ground ginger,castor sugar,salt and pepper. Brown both sides in butter in frying pan. Take out of pan and put into an oven proof dish, pour over your fav' barbecue sauce, cover with foil cook 35-40min's gas 5. Very moist and tender.

That I would never have realised. How long has it been on 144. I've got it marked as favourite so it comes on automatically. Thank-you!

3 small aubergines,3 small green peppers or 2 large, 1-2 chopped garlic cloves, 5 chopped and skinned tomatoes, 30ml's tomatoe puree. 5 or 6 courgettes. Fresh herbs. I personally like. mint and basil. seasoned flour approx' 55grms. 1 large or 2 small chopped onoins.. Peel the aubergines and slice also courgettes then I sprinkle with a little salt and leave for 20-30 min's.Rinse well, pat dry deep fry in seasoned flour for 45sec's to 1 min'. Drain on kitchen paper, lay in dish. Gently fry onion ,add deseeded cut cut into strips the peppers,garlic. Fry gently 1-2 min's.Add. puree,chopped tom's 'herbs ,salt/pepper. Slowly simmer 8min's no longer! Put this mixture on top of your veg. Stir lightly pop into oven medium heat for half an hour.

Ken, thank-you very much. So glad you tried it and liked it.

I'm late again posting. Thank-you martino, you've sussed it. I found it straight forward but it did-not occur to me their were so many different sizes. Most of my rice is cooked in a pan unless i do sticky rice for the chinese girls purely because they use chopsticks.

sorry keep losing my server on this chat page. Browers setting is correct. That is supposed to read 160 mls not meals. If you think about it the cup size doubled in volume when cooked is only that of the same weight as an average jacket potatoe a bit smaller than a packet of butter. Am I confusing you all now!!!!!!!!. Experiment. These are basic guidelines.

Hi their, I did a test with jasmine fragrant rice, chinese sticky rice and basmati rice. My cup size is 160 mls. I washed it in several changes of water. The minimum you are advised to put in your cooker is normally 2 cups. So you put your rice in and fill the cooker up with water to the 2 cup level. You may find that to your own personal taste you need to slightly adjust the amount of water needed. My rice cooker is a Kenwood. Maybe other cup measures are bigger. My chinese girls will eat a cup each and they are very tiny. Size 6. I'm small I can easly eat 1 cup of rice and I have other ingredients with it. 1 cup is not enough for my husband . If anyone out their has a Kenwood cup measurements 160 meals can they do a test please. I have retested incase I was mistaken but have come up with the same results. Have been in touch with my chinese friend that cooks fried egg rice for her children, she also measures 1 cup each.

Sorry if I have confused you Rustie. It doesn't say 1 or 2 ozs. I wonder if i can make it sound easier. Right now let me try again for you starting from the lowest amount. 7g which is ( longhand) a quarter of an oz of fresh yeast is the same as 2 level teaspoons so 15grms is the same as (long hand) half an oz. Is that any clearer?

It's a wonderful sauce martino, perfect for the beef. Just serve it with whatever veg you personally like .Are you having a dinner party or just a romantic twosome? All the best for saturday.

Yes it's true. It is made with whole soya beans and the alcohol is Mikawa Mirin which is a sweet rice wine. Japans finest cooking wine.Can be used in any dish. Marinades, stir fries, soups ect: You only need a little as it's very rich.

Martino, that's awfully sweet of you. As you probably know i'm always in a rush and no I don't mind if you follow up my recipes with the full method. It does take time and that is something I haven't always got. As snoozy once said in her previous post, Gosh blondie I could almost see you running. haha.

Hello their Terry, did you and your family have a good time yesterday? Thank-you for that comment. It is really nice and so easy to do . To look and taste it you would think you had spent a long time on it but all it takes is 20min's.

Hi Ken, I've just logged on, seem to be late on these evenings here is the recipe I do for my own strogonoff. Rump or fillet steak a nice big slice Three quarters of a kilo or 1 and a half pounds. 15-20 button mushrooms, 1 sliced onion, 10fluid ozs double cream, 2 teaspoons lemon juice, 2 teaspoons french mustard ( colmans work best ) 100grs 4oz unsalted butter. Firstly make the mushroom sauce. Heat pan, add half the butter, fry gently the finely sliced onion untill soft but not brown now add the sliced mushrooms cook untill tender.Remove mixture with slotted spoon and keep warm add more butter to pan and melt very slowly do-not brown. Slice the beef into strips about the same width and thickness of your small finger, Turn the heat up and fry beef for 2-4 min's untll browned all over. You may not need to use all of the butter, it doesn't really matter. You should not have many juices in the pan, discard if you have to much. Add mushroom mixture to beef, season with pepper. To the cream add the french mustard stiring to blend well. The beef mixture should now be nice and hot, slowly add the blended cream stiring carefully just to heat through, when it's nice and hot add lemon juice. Serve straight away. Very quick, easy and delicious. Hope I have n't left anything out. Season with salt to your own taste.

You are very welcome Sarah Jayne.

Sarah Jayne, It's a mild,soft cheese made from skimmed milk curd. Very smooth.

I serve either a demi glace ( a basic brown sauce )or Sauce madere. This is using three quarters of the demi glace sauce a small amount of jellied stock, tomatoe puree, butter and madeira wine. Lovely meal ailuj.

The cup is per person and wieghs approx'135g's=4and 3/4 oz's. Have to go now, been taken out for the day nice lunch included. I hope all you mums have a great and spoilt day. I 've woken up to flowers, pressy's and brekky. Now i must get ready to enjoy the day. At least it's nice and sunny!

1 cup of rice per person level off at the top. If you cooked 4 cups of rice and I do stress it must be level cups add 4 cups of water. You must wash the rice in several changes of water and drain. If you donot the results will be pour and you will have abuild up os steam within the cooker. Do-not cook less than 2 cups at a time. For a softer fice add a little more water, for a firmer rice a little less water.

1/2oz of fresh yeast or 1 level dessertspoon dried yeast. Metric=15grms fresh yeast or 1 level dessertspoon dried yeast. This makes 1 small loaf.

Busymum of two I'm a very busymum of three and I would not stuff poultry in advance. Prepare your stuffing yes keep covered in a bowl . When your ready to cook then stuff it. Don't take any chances. Many chefs do prepare in advance but leave it raw. This also goes for stuffing whole birds as well.

Sorry about that hotspots my hand hit the send by mistake before I had finished, can you tell me the oil you are using and size of eggs also very important how you prepare your carrots and the oven temp and will see what's happening. It's a pity I can't see it I would be able to tell straight away. If you have not changed the recipe and method atall in any way it sounds like your oven tem' is to low.

Blondie makes loads of carrot cakes, so moist and yummy. Right heavy cakes can be caused by so many reasons even a slight drop in tempreture of your oven

Also another tip, if you buy them rooted in a plastic pot in compost, remove them change the compost to garden soil put them in an earthenware pot and leave them on the window sill, they will last forever whenthey start getting old and go to seed pop them into the garden.

Hi mcghee this is a very simple recipe but very tasty. Only just noticed your post so will be quick. Make pockets in your fillet of beef and stuff it with mushrooms, garlic and onions. First of all you have to put in 10 fluid ozs of white wine into pan and 1/2 as much of a herb flavoured vinegar. Reduce this to approx 2-3 tblsp add chopped garlic, chopped onion and chopped mushrooms, fry untill soft season to taste fill pockets with mixture. Grill for amount of time you like your fillets or roast and serve poured over meat a nice bearnaise Sauce.

Here's the lemon sauce I use for my savoury dishes fossils. 400ml's of stock that I make out of chicken and pork bones. salt. 2 teaspoons of lemon rind and 2 tblsp each of lemon juice, oil, cornflour,and castor sugar. Heat the oil first untill it is hot, now put it on the lowest heat and add all of the other ingredients together at once, blend it all well into the sauce untill it is nice and smooth.

Saundra, do you want one for a salad or a casserole?

Ken, if you are unable to find the stroganoff recipe you are after, I have my own version that I use. This happens to be one of my favourite dishes. It takes less than 20min's and it's heavenly.

carroty, I'll start of with something very easy for you.........95grams=100mls=3and1/4 (quarter) ozs...........1/4 litre of oil =230 grms=8ozs.

Hi apollo, if this is your first time cooking squid I have a nice recipe for you to try. It uses chillies and ginger and a black bean sauce. First of all you blanch the squid then marinate it finely stir fry. The dish itself only takes 2 min's The blanching seconds and the marinating 20 min's. If you would like the recipe let me know. This is typically chinese.

Hi Trudi, sorry it's taken me so long to reply. I tend to only read the front page and post replies then. No to your question, I live in Worthing, West Sussex just along the seafront. I buy my fish from the local fisherman freshly caught.

Buy plenty of it Sonia and freeze it. Grate it straight from the freezer. I've just bought a basket full and guess where most of it is!.

Dorz , Your mixture should be like a thick batter and still have lumps in it when you put it into your muffin ( not stud muffin!!!! ) tin's. The mixture should not look atall like a cake mix! Yes try adding a little less flour.. Will post some healthy recipes for you when I have more time.

Delighted with mine for instant speed. I still like to use my grill and sandwich maker but a simple superb invention.

I bought mine from Beales department store. They sell them in Debenhams, Bentals, Robert Dyas and all good kitchen and hardware shops. Ceramic to!

Had to laugh Jeffrhysjiones, at least it came up. mine vanish 3-4 times before appearing.

You could try roasting the bird for 20min's then cut it into quarters, pop it into a casserole pour over a good brown sauce, port and red currant, cook in oven for 20-30mins add some sliced mushrooms cook for a further 10-15 min's untill tender . Serve with your favourite green veg and baby new potatoes or sliced cooked pot's sauted in butterand oil untill crispy. My mother cooked them this way for a change and it's really tasty. I donot like them high. Try to get nice young birds.

tigger,carcinogens are believed to be capable of causing cancer but you are more than likely to be run over by a bus before this happens. Like everything it's ok in moderation. Knowing a lot of cancer people they all avoid deep fried foods anyway, but if your healthy it's fine.

LynseyC, Make these a lot for afternoon tea. I use flaky pastry (time consuming but well worth it. Double cream whipped and flavoured with vanilla sugar or extract,winter ones are with a strawberry preserve summer time with fresh strawberries. Layered. Pastry ,jam, cream and repeat 3 times , top layer iced and patterned.If you need the exact ingredients and method I'll post you tomorrow as it's getting rather late now.

If you look at my post USA. The cream soft cheese is called blend cream my Auntie from Oregan uses it.. Sorry if I wrote it down it such a way to confuse you.

4th attemp . Keeps vanishing error. Their is a cream blend . it has 75 percent cream and 25 percent fat very similar to a very soft cream sour cheese.

How did your eveing go Pamela?

Sorry BeccaNurse, Typed your name wrong. Just noticed.

Look it's come up twice, told yo I love it.haha.

Martino, I'm with you their, not keen on pasta or pizza. Trudi roasties wouldn't really go very well with this dish because everything else is cold apart from the lamb. I like my roasties with veg and gravy. Making me hungary now. yum! This is the very quick recipe I use ( I have many ) for my potatoe salad and I could just eat a bowlful by itself. Put a few tablespoons of Mayo' in a bowl add 2 tablesp' of salad cream, 1 finely chopped onion, A little chopped chives and a little chopped mint. Mix altogether and your freshly cooked warm pot's coating evenly with mayo mixture. Allow to cool and absorb all the flavours. Try it Trudie. Serve it with any cold salad.

Thank's martino, as you can tell by my posts I'm always in a hurry. I write then dash off and do something then return, write again most of the time I write a recipe I assume every-one knows how to prepare so I shorten it unless they ask for it in full. You are a gem.

Beeanurse, these are not Ainsley,s but these are the chinese ones I do. Mix some fresh prawns with a little shortening untill you form a paste add alittle salt,pepper, white of an egg approx 1/2 teaspoon spring chopped onion and 1 chopped small piece of chopped ginger and cornflour mixed to a paste.. it's always best to use bread that's a bit stale. Spread prawn mixture on bread very thickly , press sesame seeds on top. Cut into triangles. Fry or deep fried with prawn side down 2/3 min's. they should be nice and golden brown. Do-not try to cook to many at once.

Samantha, have you got a daughter at school or son? Children are always making bread doughs ,The school buy yeast in blocks, they will sell you some, failing that ask them where they buy their yeast. I'm sure thet will be helpful.

For starters I would do either your fav' soup or a small seafood platter. This can be prepared in advance. You then have time to talk to your guests. Main dish I would choose a hugh bowl of mixed salad with dressing, a potatoe salad again done in advance, you still have time to spend with your guests and in the oven I would have a large leg of lamb cooked with slivers of garlic and rosemary easy the lamb cooks itself youstill have time for your guests. Ialways serve the lamb hot. Following that 3rd course again very english Brambly apple pie (hot) with a choose of custard or cream or a cold dessert. ie: choc' torte or a fresh fruit salad with a difference. Cut a melon in half, scoope out melon with melon baller. Now fill the half melon with a mixed fresh fruit salad decorated with mint leaves. Don't forget to add a little caster sugar to the fruit about half an hour before you it. The whole meal is quick ,easy, very tasty, filling and you still have loads of time to be with your guests.

Good evening frexy, only on few 2/3 min's, so tierd again tonight. Doing to much , long long hours. I find the history of marmalade interesting. Did you also know that back in 1400 and something when it first started the quince and honey marmalade had an added addition. Black pepper . Be seeing you again soon.

I get through a lot of flour so never have a problem but I put my childrens soft toys in the freezer for 24 hours incase they have house mites.

Just a bit of info' it is the 508 th anniversary of when marmalade was first brought to England . London . The date was 7th March. Marmalade all started with quinces and honey .

Just a quickie have to go almost straight away. Hi every-one hope your all well. Ginger beer has Cold and hot water, Gran sugar, Ginger root, cream of tartar, Yeast, Lemon. Ginger Ale has water ginger Flavourings IE: vanilla? lemon and stevia powder. Bye for now.

Monica,...er......examine you?

In caerphilly the local bakers sell their own lardy cake, disgustingly fattening but yes Keith delish. He even likes the seaweed aswell not with the cake but for breaky. Theres a beautiful castle in caerphilly go down once a year to visit family and spend all our time in Cardiff, terrible isn't it. Yes Kieth the cheese is lovely and we can buy it locally. Where abouts in Wales do you live Kieth? I only know Caerphilly,Cardif, Barrie Island, M/Tidwell and places around these areas. Of course hubby's been all over but love to go futher north one day. I'll have to wait untill all the children are older at least school age. Enjoy your cockle cakes.

I really do have to go now snoozy but just to let you know I've got my college books here and re-reading them as I can't show you them here just been onto www.google .com and typed in Flour Mites. Their is quite a section here they look very similar to house mites. When I vacumn I always open my windows as the fresh air kills them as they are in the air. They are really HORRIBLE.

debbieanne, discard the flour. Females lay between 20 and 30 eggs a day. They leave a sweet sticky residue which taints the food when they are young they have 6 legs and when adult 8 legs. Although not toxic to begin with it's not really fit for human consumption. We studied mites and bugs in food in catering college, mind you we di this at school in itt. If you saw what they look like under a microscope you would throw everything away that had these yucky mites in. Keep your flour in a very dry container in a cool place. Hope this helps.

Only have 2 min's at the moment, Happy St Davids day to all you Welsh. hubby's comes from caerphilly so going to make him one of his favourites. Lardy cake.

Very good Pinwald but 25yr old!!!!!!!! and Mary thin chefs!!!!!!!!!!!

Sounds lovely aski. Hope all goes well!

My table, Breakfast,lunch and buffet in the evening was full of everything quite lavish.

My bottle of light is almost empty Bacon and my dark almost 1/2 full. I do an awful lot of chinese cooking because of my chinese girls. Many many recipes require both but the light seems to be the most popular. I go very easy on the salt because of the saltiness in the light Your right to much dark can be very unpleasant.

Well, I put the tape in and started to watch it and was easly distracted from this programme. My daughter was taking about something and I even forgot it was on. Now if that doesn't tell you anything nothing will. I normally pause programmes or say I'll be with you in a moment! but alas no. I hope Delia's got a sense of humour. Very dissapointed to see Rick wasting his talent. The jokes made by the band are quite realistic. Do-not understand the singer at the begining. Could not take to Ricks friend. Waste of good viewing time . Will not be giving up neighbours for it. Perhaps it will be "Allright on the night"

aski, what type of dish are you going to use the soy sauce in? Tamari is Japanese soya sauce made with whole beans and Mikawa Mirin a japanese sweet wine. Can be rather exspensive for every day cooking and. I buy all of my ingridients at a chinese super market. A hugh bottle of sauce only costs ?1-5p

Many reasons can cause this but easy to put right. If it is small and heavy you are not adding enough liquid 2nd the flour may be low in gluten or past it's sell by date. Failing thi try adding half a tablespoon more of a sweetner or decreasing the flour by 1 tblspoon. or increasing the yeast by a very small amount. Hope this helps.

Just logged in, Hubby doesn't want me being to late tonight but I have a really nice one scythe. It uses drinking choc'powder, cocoa powder , biscuit crumbs, butter and cherries. I will try and find it for you tomorrow . Ahh hubby feels neglected and feels this computer is a threat.lol.

Not sure of a restaurant but our friends own Strathallen Castle , Auchterarder. The Williams family. Been friends of my family for years, so have stayed their a few times. Their is a hotel near by and the food is lovely but cannot remember the name. I'll ask my mum.

Never mind snoozy, easly done. Perhaps it will be shown again. hope everything ok now.

I'll give it ago as well Terry but tonight. I'll watch my recording of it . 1.30pm is feeding time here and I watch nieghbours. Been watching it since i was little.. Hi snoozy this programme has now got me intrigued. Is the sort of programme that you would like to say more but are afraid to incase any body actually likes it and tells you off for posting an opinion.

Luv the medication Nick.Cold showers don't affect us girls!

Welcome to the site Jackjones. Sorry can't help you here but i'm sure someone else can. I only watch Sky movies in the evening .

Nick how much have you had tonight? I'm going to speak to Jeni, see if she'l have you on the show.lol. I thought some one like Jean Claude Van Damme or Dolf Lungren. swoooooooon

Hi again Terry, well I have taped it but will have to watch it tomorrow. I cannot imagine Rick being on this type of programme. It sounds to me that he doesn't actually do any cooking. Will have to wait and see. Rena.

All this talk about female beauties how about a new chef unknown must be tall with big muscles no pot belly, good looking and cooks wearing a black teeshirt. Come on their must be one somewhere!

jaybeetee, to make the curry you get from the restaurant aswell as using the curry powder that you can buy in a chinese super market, mild or hot these ingredients are always add to th meat.soy sauce,chiili sauce,brown sugar,cornflour, seasoned oil,( look under my name and it tells you how to make it),rice wine, i meant light and dark soy sauce,small amount of garlic,onion,salt and your stock.

Ian, you said it was nominated for an award, did it get one?

Still haven't seen it yet. Going by all of these comments I think I might give it a miss as my time is short. Or I may tape it and watch when I have time and will point my view then.

light soy sauce has more flavour aski. The dark soy sauce is sweeter and gives your food a richer colour.

Which progrmme are you talking about? I have not seen anything like you describe?

They designed kitchens to snoozy. Now this should be a womans job, who's in the kitchen most? Going back to potatoes, I buy mine 56lb bag at a time. Very often they have already started to shoot but are still perfect to eat. If you leave them in the dark and forget about them. eek aliens.

Come on Terry, not like you. Andy58 post here with one of your jokes and cheer terrydox up.

Your welcome snoozy.

All these post's remind me of the baker. A woman went into the bakers shop to buy a pastry. The very clean assistant came out from behind the back and asked her what she would like. She pointed to a sausage roll and as he picked it up with his tongs she said to him, young man I hope you washed your hands before leaving the toilet. He then said Of course I did but I didnot touch anything with my hands . I used these .

Her i am back again snoozy. my chinese girls have returned to school and i am preparing a roast dinner now for 8pm. Have found the magazine for you.BBC Good Food. October 2003. Page 36 Cauliflower and bacon quiche. Just leave out the bacon for vegetarians and make it again fo yourself another time. I just used cheddar cheese. The recipes states parmesan,cheddar,gruyere or emmental. You must try it .It has become a firm favourite.

Hi snoozy I'll find the magazine for you later. I have to prepare lunch for my chinese girls in a mo' they stay with me every half term and hoildays and the odd weekend. We have had so much chinese food this week. Today they are going to try a rissoto. Easy cooking. Then I shall cook a roast tonight for the family. the girls go back to boarding school at 2pm so it will be back to my normal cooking which is anything from all over the world. I'll get back to you after lunch.

Casserole of potatoes. this potatoe dish is so tasty it goes well with any meat. You slice potatoes not to thickly and they are cooked in layers with sliced onions and greated cheddar cheese, (cooked in an ovenproof shallow dish) .Fill to just above the potatoes with half milk and half cream. Salt and Pepper to taste.

Kate, I have found a dream of a recipe. It is a cauliflower quiche. Oh it's beautiful. I must ask Ian first If I can post it because I found it in the Good Food BBC magazine. Are we allowed to post these recipes Ian. If not I shall go and look for the issue and let you know which month it is . The dish is very deep and very impressive,easy to do but to taste it youwould think you had spent hour's making it. If your inlaws like cauliflower you will have a winner here.

At 17yrs old newly married, I had an aga, I also had an electric free standing cooker with 2 ovens. We lived miles from anywhere in the country with only sheep and cows for neighbous. Well I was cooking my first chinese meal of many courses, half way through cooking the power failed in the kitchen. the aga came to my rescue. We used to heat the water by burning logs and I also cooked on top and in the oven. So if you can cook it doesn't really matter if you use an aga , range. gas or electric oven Good luck with your new aga RosieSmed.

I use plain flour, soured milk or as I have written above,bicar of soda , cream of tartar and butter. They are very light and hugh, served with fresh strawberries and double cream. I made 250 of these for a school fete and they sold out so fast.

I add a little bit of cream of tartar to whole fat milk.

I buy spanish smoked paprika in Sainsbury's. It comes in a red tin, you will find it near the oils and exotic shelves. What are you going to make with it?

I prefer to use a potatoe masher,then I finished off with a wooden spoon. I also add, either warm milk or cream,pepper and salt. Have tried Ricers, mixers but I still prefer to bash and beat .I like my creamed mashed potatoe to stand up and not run all over the place and I also add loads of butter. Never get lumps. When my husband mashes it their are always yuk Lumps.

Chiara Cla, hope this helps. 2 Tablespoons of mild chinese curry powder to 450grms of any meat ie: chicken, beef or lamb.usual ingredients that go with this curry spice are light and dark soy sauce chilli sauce, stock, garlic,onions, wine normally chinese rice wine and nearly always sugar and your seasonings.

I use a vegetable oil for deep frying and groundnut and sunflower oil for stir fry's.

Thank's for your reply Glenys. I am so pleased your husband enjoyed the beef. You wait untill you try the real sauce. Well today starts the beginning of half term and I am looking after 4 chinese girls who are at boarding school over here. They only eat english food at school so it is nice to cook chinese for them. (a bit of a treat ).If you ever need another recipe just post an I will try and help you. My house is going to be full as I have 3 youngsters myself. 2 girls and a boy. ( to cook for every day. hence chinese for the older ones,so quick and easy and not at all complicated the preparation is the longest. See you soon.

Cats urine was the first thing that came to mind when I smelt it for the first time in an Indian Store. I use it but very little as it is strong.

i know of several recipes with just the name potatoe pie. One is cheese and potatoe but the one that comes to mind has ham in it. You dice up some ham and layer it with cooked sliced potatoes in the bottom of a dish. then make a sauce using chicken stock,cream,eggs,nutmeg salt/pepper. pour over the potatoes, grated cheese on top. mod'hot oven 30 min's..If it is just potatoe pie this recipe is good just leave out the ham.

Hi Glenys,Finally I have managed to get the recipe for you. So many attemps and it kept dissappearing before my very eyes. I have shortened the method for you so that it would not have time to delete itself.I've had a few misshaps with servers and the login page could-not be found. Well there it is,it is one of my fav' to. So go ahead and make it and see how so very easy it is to do. Do let me know how you get on. Take care. love Blondie