sorry got carried away, i do cater for parties in my spare time and finger food is my fav, so have loads of ideas...ans well the party , now let me think!!!!

i would say you can have it as whatever you like, bump it up to make it more wholesome or tone it down for a side dish, but i have made it most ways that have been already suggested and its all very nice, the chick peas give it a nice crunch!!

what about bruchette, lots of different toppings, always go down well. Stuffed mushrooms, baby mush filled with pate, u can buy veg pate now, in the oven for 10 mins, done.babay new potatoes, cooked, tops off serve with dollop of creme fraiche with herbs,mini skewers, thread with cherry tomato,fresh basil leaf and hard boiled quails egg,mini filo quiche cakes,cooked tiger prawns wrapped in ribbon of fresh carrot drizzled with chilli sauce,thick slices of cucumber served flat with dollop of herby cream.just to mention a few!!!

i put butter, cream and chopped parsley along with salt and pepper then top with grated cheese...

thought so, as for the mash, personally i just freeze the meat and then add mash fresh on the day as i dont think its quite as good but thats my personal opinion.

boneyapper, sorry i thinks u a little confused, shepherds pie is covered in mash potato!! love kimi.

i made up tom yum soup for me and friends over the weekend to a recipe i picked up in london while on a cooking demo, it is to die for!!!

thanku fordy1, keep fingers crossed for me

second attempt at this reply... i would say that to add lemon to cream is second best to the real thing so try it...

yum yum, love the sound of both those recipes , keep em coming!!!

oooh, hoping i can find that now, have had a recipe for ages that terry dox tried out and liked, but i to date have not found a bottle in my local supermarkets, even after asking, so now im on a mission..

nuttytart, love the name, glad it turned out well, always works for me, trial and error i thinks!!

right, im afraid my version is full of calories but yummy.
2 eggs per person whipped up, melt knob butter in pan, season eggs then pour over melted butter, keep stirring, just when the eggs begin to come together turn off the heat but keep stirring, then add a small dollop of double cream and stir in the chopped parsley, there is enough heat left in the pan to keep cooking the eggs but not overdoing them making them rubbery...

u so sweet...

your quite right there boneyapper, very versatile, where i cook i have to prepare and cook for a mix of diets, ie, gluten free, diabetic, one that cant eat cheese, tomatoes and meat, so i use peppers quite a lot and often fill them with what ever is in the larder.

thats interesting Alyson, new to me. we live and learn!!
what ever and where ever i get my pork from regardless of the layer of fat underneath, i must say all i do is make sure that the skin is really dry, rub in some salt, in very hot oven for the first 30 mins, then turn temp down to continue cooking, and i always have lovely crisp crackling.

just a thought, you should take a look at an old thread, "chicken cooked with a can of beer up its bottom," tried and tested by many on this site and its delish!!!

well for me it has to be coriander, just love the stuff and spice has to be the good old curry powder...wouldnt leave home without them!!! lol

must say its been tried and tested many a time and always a winner, great to, as it can pe preped b 4 hand till you want to cook them.

oh ok, silly billy u r!!! lol!! another way i do mine is to halve them, i fill them with 2 cherry tomatoes, 2 slivers of garlic, anchovies if you like them, 1 or 2 black olives, torn fresh basil leaves, drizzle with olive oil, season , drop of balsamic viniger, into the oven for about 30 mins till all the juices running, delish, loads fresh bread to mop up the juices, serve with green salad and new potatoes for a main or on their own for snack.yum yum!!!

i do these at work, i normally halve them, season, drizzle with little olive oil and bake for 5-10 mins in oven, then fill them and return to the oven, it softens them enough to make it easier for the filling to go in, and if the filling is already cooked so its just a case of warming them through i would suggest you go for that.. i also do another filling if your interested thats to die for... Are they for a starter or main meal??

what are you thinking of filling them with Marie??

have to agree there with all the comments, i cook on an aga and conventional cooker at work and the aga is great but the more use, the longer it all takes , so less heat...

Carl it will depend on the thickness of the steak, also how you all like it cooked, med, rare etc as to how long you cook it for.personally i would have said as you are pre cooking veg and searing the steaks then half the time..Dont forget from the time that you take it out of the oven to the table it will still be steaming inside, might be idea to do a trial run first if you have a spare.

your welcome Linda, wish you well with the party, have fun.x

Hi Linda, just ask your butcher for best lamb chops, 1or 2 per head, , i usually, blend about 2 slices of bread , a handful of mixed fresh herbs, parsley , rosemary, thyme, 2 cloves garlic, 2oz cheddar grated. s/p and a grated zest of 1 lemon, blend this all together, then top each chop with the mix and bake in a moderate oven for 30 mins, but this does all depend on how you like your chops cooked, med, rare etc, i would suggest as there will be a few of you that you cook them all similar, they can be preped in advance, i would serve them with dauphinoise potatoes and steamed seasonal veg, good luck. love kimi.xthe quantity i have given you should cover about 6 chops.

i often do herb topped lamb chops for work, i blend some stale bread, fresh or dry herbs, lemon zest add seasoning a little grated cheese, it always goes down well, if you have any topping left over you can freeze it for another time or use.

beaky its in his at the table cook book.

ok, goldie, sori been out had a few bevies as we do.
cook your linguine or pasta of choice,
, drain etc. in seperate pan, i drizzle a little olive oil, chopped garlic, ginger, then add chilli and coriander, 2 mins later i add can of drained white crab meat, stir fry,add this to cooked pasta and then i drizzle with lemon juice, mix. lovely!!! i apologise now for my spelling mistakes, to many good friends looking after me.and now im off to bed. kimi.xxx

hi jillyflower, i have the recipe and its in his at the table cook book, just checked and i have made it for my ex a while ago, was lovely... good luck. kimi.x

unfortunately not, and we cant put his recipes down due to copyrights, this is one question that comes up again and again.But if you go into google and do a search there are a few sites where you can access some recipes, failing that its buy or borrow the book, sorry.

one tip is to make sure the rice is cold and dry before you stir fry...

gosh i remember that from my childhood, my german grandmother used it many a time, its a low fat soft cheese, similar to cottage cheese and tastes a little like sour cream.

all sounds lovely, i use most herbs and use fresh as much as poss, but it depends on individual taste mostly as to what you do or dont go with.i made a lovely pasta dish with chilli, coriander, garlic and white crab meat, was really fresh tasting, so as i said all depends on what you like.

cajun seasoning is good, put as much coating as you like depending how spicy you like. my kids love it, i use it to coat chicken and turkey and also to make fajitas which i make with chicken and fish..

it is also nice made up as dauphinoise...

fish in a bag, i use foil and line it with parchment paper, lay a piece of cod in the centre, bunch chopped parsley, slice of garlic, thin slices of carrot,1/4 onion, slice lemon,few pieces of chopped leek and celery, s/p to taste, dash white wine i also add small knob butterand a drizzle of fish stock, close up bag, into oven on med temp for about 30 mins, then serve at the table in the bag...i serve with parsley mash or new potatoes and steamed veg.

oven to finish will do the trick, give it a test drive and let us know how you get on.

i often do this as i dont always have time to make the stock, it works ok for me, so dont see why not...

thats correct rday, its in Gary's "at the table" book, see if you can borrow it or buy or try the library...

i recommend all of chef's ideas as i do the same, i had my first taste of uncooked marinated fish in New Zealand a few years ago, it was really tasty.The fish in the bag is great too.

i make this dish a lot in the summer to share with friends the only things i do slightly diff are that i add half a glass of dry white wine and a tsp of paprika to my oil, rest same as ,Mijas Pueblo...I also sprinkle with fresh chopped parsley to serve..

Hi carol84, i know that sainsbury and waitrose sell it fresh and as Relishmama says asian supermarkets do it also. i often use the barts jar as a sub which you can get in most supermarkets these days, it has a distinctive flavour so not really any subs...

good luck biscuit 1234, as i said though if you still have trouble finding it just ask the shop...

what about that new book out , u r what you eat!!! looks great but very scary when you see what can be consumed by some, blimey if we all filled the table with the food that we consume in 1 week and took a good hard look do you reckon you might change your mind...

what about a pasta dish... to cook for 4, 2 tins of tomatoes, 1 onion chopped, 2 cloves garlic chopped, fresh basil and s/p to taste.. sweat off onions on gentle heat for 20 mins, dont allow to brown, then add all other ingredients, bring to simmering point then leave to simmer gently for 2 hours, stirring when needed, you may need to add a little water if it gets to thick. Makes a wonderful intense tom sauce to pour over pasta, so you could do that as your vegi dish and for the meat eaters just add some sliced chicken or mince to the sauce, sprinkle with fresh grated parmesan and torn fresh basil.

its normally in the specials isle, where they keep top notch things like aged balsamic vinegar etc, failing that, just ask an assistant...

hi, this question has come up many a time so dont worry. I buy mine from sainsbury, if you dont have one near you it can be bought on line. good luck.

hi Almazz, i have made this Nigel Slater dish many a time, its heaven, i use camembert, stab it with a knife, drizzle in a litte white wine and a few slices of fresh garlic, sprinkle of black pepper , in the oven till nice and gooey!!! and as you say dunk in whatever takes your fancy.
Hope you find the cheese you are looking for, do you think that its better than camambert, if so let us know i may give it a try.

Dont know what sort of things you normally eat but now that the ciggies have gone if you get the munchies, and have time in the mornings, why not prepare yourself a plate of nibbles like fruit , celery, sliced carrot, peppers, just to take the edge off and then at meal times just eat sensibly, low fat meals full of protein, fish dishes, jacket spuds etc. They do also say that if you can drink a glass of water during or before a meal it will fill you up as your body absosrbs the food. good luck and well done on givivng up by the way!!! keep it up... Just a case, not easy i know of getting into new habbits...kimi.

golden rule Relishmama,i have to agree, NEVER open the oven whilst they are cooking, fatal!!! i reckon that and the smoking blue oil have to be 2 of the best bits of advise for yorkies whatever mix you use...

what about a small crisp green salad with slices of smoked salmon gently layed on top with a thin drizzle of sour cream poured over and sprinkled with course black pepper and a small handful of cooked prawns to garnish..

Missy, not a prob but just wanted to say that did you know that if we use capital letters on here its thought as shouting!!! lol, sorry i am chuckling, just an observation, hope you see the funny side. kimi.x

semolina dumplings, my german mum use to make them, they are delish!!! if you go into google, type in semolina dumplings there are quite a few recipes to try, i highly reccomend. kimi.

thankyou chocy flower, very sweet of you to say.

Gary doesnt put recipes on site, we have had this question many a time, unfortunately we are also not allowed to post recipes from books etc due to copyright. You will need to find the book that the recipe is in and either buy or borrow.. SORRY..

Rick stein recomends turbot or lemon sole...Also did a little google search to double check and it was same... hope that helps..

And no Mc, the thought never entered my head that i was telling choccy flower off,read Relishmama's comments on that please, as it would seem only you feel that way!!! As for cooking chicken from frozen, emm new one to me, would like to hear from anyone that has bought one of these..Also Sarah86 you are right, if you do cook from frozen you have to be Very careful that the bird is cooked all the way through, and with your last comment there to Sarah...

whatever recipe you go for , as long as you cook the shanks for a long time, i usually do mine for at least 3 hours on very low heat, then the meat should be lovely and tender, falling away from the bone.

i often cook this at work, i peel, deseed and chop the squash into chunks then in a roasting tin i add chopped garlic, sliced onion, cumin powder, salt and pepper and a sprinkle of paprika, dash of olive oil, give it all a stir and roast in a hot oven till soft and mushy, you can serve it as it is or mash it up and add to potato or blend and use as a dip.

chocy flower, not good to cook chicken from frozen as you have seen but it is ok to freeze cooked chicken that has been defrosted from raw and cooked.

and yes liffey one of the ways to use garam masala is to add near the end of cooking too.It has many uses, so however you choose i guess..

garam masala is a spice mix that varies from countries and regions, curry means sauce and usually best known in strengths.End of the day basically the same thing.

lakeland on line sell them too...

not a big bread maker but im almost sure that you use half the quantity of dry yeast to fresh, bit like using dry herbs as opposed to fresh i guess, i may be wrong so if paul is around hope he can put us both straight on this, kimi.

soo do i and as the rest im still alive to tell the tale as are the others i have fed with it!!! lol

i use to make 12, in a bun tin, hot oven ,dribble of very hot smoking oil in each compartment, then in a bowl bout 30 mins b 4 use i put together, 6oz plain flour, 4floz water, 6oz milk and two whole eggs, give it a really good whisk, salt to taste. then pour enough liquid in each till just near the tops and straight in the oven, one big rule is never open the oven door while they are rising, always works brill for mein my conventional oven at home and the aga i use at work... good luck!!

i bought my cooking rings from the web lakeland, they do 2 sizes in packs of 2.

thanks Goldie, yes they are and i also saw a recipe i believe, Gary Rhodes made bubble and squeak soup. But im afraid im off to work now so will have to look into it later... Mind you if its a Gary recipe your gonna need the book!!

did i say something wrong Rustie? chill. Just wanted to make sure that Goldie had all the right answers to her questions. No need to be sooo defensive!!!

im gordons fan myself, served chilled with diet tonic, ice and a slice with some great company...

i luv em!!! what about bubble and squeek cakes?? soup is also as sugested a great idea, thats what i did with the left overs from my exmas day dinner.

hi goldie, sounds very much the same to me, there are many variations of the desert so yep why not... good luck.let me know how it goes then i will try it..

well Rustie if you type semifreddo in the search engine under recipe you will see that cream is a base and that even James Martin has a custard base of eggs and sugar and im guessing substitutes the cream with the mascarpone...And i agree sounds very nice, may even give it a go when my next visitors are here for the weekend..

to be honest cep i dont know, i like you normally buy them already dry from the supermarket.

sorry just read what i put its a pud made with cream and usually a custard mix.sorry Goldie.

most recipes just say how to prepare , then say put in frezzer overnight, i wouldnt have thought that a week will make to much difference, as long as you take it out and put it in the fridge about 30 mins b4 you serve.Semi freddo is a pudding made with cream and biscuits that you freeze like icecream in a loaf tin, to serve you normally take it from the freezer b 4 hand to let it defrost very slightly and then serve it sliced so its just starting to melt. never eaten one but they do look yummy! there are many variations too.

leg of lamb, stud with garlic, season and stud with fresh rosemary, or make up a spice mix and rub it in then roast in the oven..ribs i would marinade and bake in the oven, chops you could make up a herb crust, top the chops and bake. go into recipes there are loads more ideas to play with too.

have made them Trudi, they are yummy with sweet and sour dipping sauce to go with..

also white onions get stronger in flavour when cooked, they hold a lot of moisture so are great in stews etc.

what about making ice cream!! just a thought.

im afraid livewire is right, any recipes you try to post will be deleted.

well i think the best i can offer now then is to say that when buying your clingfilm it should tell you on the package what uses it has and what to avoid.I do a recipe where i wrap chicken breast in cling film and poach, its always been ok. sorry i cant offer any more.

[link]
take a look at this site it will have the answers you are lookig for.

the answer is yes, no problem..

you lead the way Nathan. Glad things at college looking better...k..x

Hi Nathan, thankyou, it is a good recipe but one that like most recipes you can play around with. Im fine thanks, a happi bunny for the new year as i have a new love in my life, he puts a smile on my face everyday!!! I will ask Lin's what her variation is, but im guessing it wont be too different.If it is or she has some better tips i will pass them onto you. Hope you are well and that the new year brings all that you ask. love kimi.x

right, use minced pork and beef, quantity depends on for how many... 1/4 lb per person of meat. 1 medium onion chopped,2 cloves garlic chopped,handful of fresh basil,tinned tomatoes,2 tblsp tomato paste,s/p to taste,1 good size glass red wine,200g sliced pancetta,olive oil and grating of nutmeg.Pasta sheets. sauce, milk and about 4 tblsp cream,knob of butter,plain flour,grating of nutmeg and salt and pepper to taste. diced mozarella and feshly grated parmsan.

heat oil up in pan, saute onion, garlic, pancetta.remove to another pan, heat up little more oil and brown the mince, add to onion mix,now add remaining ingredients and cook stirring from time to time, for about 2 hours on a very low heat. now make up sauce, i use all in 1 method, throw all sauce ingredients into pan and whisk till all the lumps have gone and the flour taste goes about 5/8 mins. now make up lasagne, 1 layer of mince top with some sauce, then lasagne sheets then repeat finishing with the sauce, add grated parmesan and cubes of diced mozzarella and a grating of nutmeg and bake in the oven till golden on top.my way anyway!! kimi.

i have to agree, so go for it.. kimi.

hi, once you have roasted your prawns to get rid of the strong fishy smell , you can store them in an air tight container for use whenever.I would suggest peanut oil as when you heat it up it has a higher burning factor, sesame oil is mainly used as a last minute dressing and burns easily...

once defrosted , consume within 1/2 days.

personally as it has been cooked , frozen and reheated already i would say no...

just remember if freezing soup and using cream, leave the cream out till serving time...

you could try using a little less liquid or there is another veggi product on the market that is great called agar-agar, comes from a sea vegetable, you may even find that this works better than normal gelatine so you may need to use less , give it a go and see. kimi.

emm all sounds loverly Cep, i do the same with my toms only i add slices of garlic and torn basil, yum yum...

only hear to help if we can Anna.

its called google Anna, one of the best search engines on the internet, give it a go, just type in whatever you want to know and see what it offers!!!

and it freezes well to. to use whenever you need it because it defrosts very quickly..

its exactly that, a root vegetable most common in the winter because it likes the cold.

im all fingers and thumbs!!! lol /\

you can do what i do, and that is to saute some peppers .onions, garlic, chilli and coriander, or just use grated cheese and ham with a sprinkle of dried chilli flakes, top this onto a tortilla, layer, finish with a tortilla then bake in a med oven till cheese melts, turning over half way, then serve sliced into wedges!!

no, it is perfectly ok, to freeze the zest and the juice, just not to freeze the whole fruit.Like all foods you can never beat fresh but its a good alternative if you have this in abundance!!

Trudi, im guessing that , that is what has been done and thats what brought bananarama to this site..

lol, like that prawnfiller!!!

steaming veg is also healthier as they dont loose their vitamins in the cooking process, and they look nicer too.Steaming fish,adding lots of tasty things like chopped garlic, ginger, chilli, fresh herbs etc, makes a great tasty healthy meal.

yes, it should be lovely...good luck..

good idea, let us know how it goes!!

if you have a local deli i would imagine they can help, or go to the deli cheese counter at the supermarket But do a google search to find if there are any local suppliers that you can buy from!!

topside is a good choice to go with the pork, i would suggest that you pot roast it, you can add what ever veg u like and a little water, wine etc to make a tasty gravy then slow cook in the oven with the pork, i would say 15 mins per pound. to pot roast make sure the pan has a good fitting lid to keep all the steam in which helps in the cooking process.

good luck!!let us know how you do!!

Lyndz, there are a lot of cook books out there to try out and lots of good recipes from top chefs on here to help you with.Just dont be scared, a recipe is only a guide, so if you follow it to the t, and its not to your taste, then thats how you learn to change things to suit your needs. If you like the look of a recipe , follow it, if you have a problem then just get back to us and c if we can help you!!!

we have had this question a few times, if you go into the search bar at the top and type in tapas recipe, there are plenty to choose from...

good luck and best wishes!!!

quite right rustie it does depend what cut of beef you have as to how you cook it.One twist i do to a piece of topside or sirloin sometimes is rather than roast i brown it off, then in pan with carrot, leek, garlic, onion, celery 3/4 fill with water then slowly braise for a few hours, the stock is to die for and the meat is so tender, stringy beef my kids call it.

That sounds like a great idea, especially for dinner party preps!!!

meats are high in protein as is fish and pasta, rice, potatoes in carbs.There are lots of italian recipes that will cater for those dietry needs to include what you need. Go into recipes and do a search they are plentiful!!! oh and i wish your dad a swift healthy recovery!!!

click on the home button, then onto good food bites, then click on monday the 18th and the recipe is there...

yes i have and yes you can, just season as you normally would then cook in the oven on a very low heat for quite a few hours, depending on weight, till meat is tender and pulls away from the bone easily.

x

good luck with the cooking, and yep know what you mean!!!

strong flour has a high protein content which is why its best used in bread making because the water when added makes the dough more gluteny. so i would say no myself , your batter will be to thick and heavy.

personnaly, i dont think i could eat that, i love dolphins and whales and they are both endangered, so just couldnt go there!!!

Hi Janet, soy and fish sauce are both very salty.A recipe is only a guide, its a shame that you found this to be so salty and not edible, maybe play around with the measurements till you get the taste you were hoping for...

Aliz, im doing fruit filled filo baskets at the weekend, similar method pf fruit prep as u use, but i make up individual little filo baskets that u can bake in advance that keep fresh, i fill with the fruit and a quinnel of fresh cream..

you can also poach the fish in a bag made of foil. Pull out some foil to a square about 8 inches square,put your fish in the centre, add a drizzle of white wine, a sliver of carrot, leek, celery,chopped dill, salt and pepper, knob butter, seal up the parcel and bake in the oven for about 15 mins. I do this at work and its really nice.

im thinking that your dauphinois is too runny maybe because you are putting to much liquid in the dish.If i was to prep in advance i would par cook for maybe 1/2 an hour, leave to cool, then finish off in the oven for when needed..

you still with us Brie??? lol. hope you didnt fall to hard.

try doing a google search, there are quite a few recipes with chicken in cider. hope that helps..

Thank god for that, i thought i was going mad!!! lol...

try again, go to the home page, click on good food bites, then go to highlights, scroll down for the 4th oct, its the first recipe.

now thats interesting, i might give that a go myself see how they turn out from the norm.

hi go to the home page, click on gfb then type in date, monday the 4th oct, its the first recipe.

hi you can buy them in most supermarkets these days in jars, you could always make your own so you have them on hand at all times. there is a recipe for them in chat rooms. if you type in pickled lemons in the search bar and select chat you should find it. I have made a few tagine recipes in my time and have used ordinary lemons if i have not had the others at hand, and i can honestly say there wasnt to much difference.

Hi the yellow tomatoes are very sweet, they will be lovely just in a salad, or you could make a spicy salsa which is lovely, a pasta sauce also, but personally i would just slice them up and make a tasty sweet salad with them.

hi Pam22, no it really is as i say, from the specialist himself, just in moderation, no need to cut out completely. kimi.

thanks sarn, im going to give it a go next week at work, so will do as you have suggested, i must say i do normally season each layer if im doing an ordinary dauphinoise so advise on board. kimi,

u r welcome, just wish we could help you more.

yes, they are like long oval shaped onions, i believe that i have seen them on sale in sainsbury before. But you can use ordinary shallots as a substitute.

Kenneth2288, i dont think i would go so far as to say unhealthy, yes shellfish are high in cholestrol, so as i was told by my specialist and most sensible people know, everything in moderation.I love shellfish, but i have very high bad cholestrol, but, i also have very high GOOD,cholestral, which balances out the two. So yes shellfish not good if you have high cholestrol, so as i was told, just eat in moderation.But it doesnt mean its unhealthy...

if you go to home page, into recipes, scroll down to find simon rimmer and the recipe is on page 111 i believe or there abouts..

yes goldie, it is from the same family and can be cooked in same way.

Essex girl, you must let us know after all that which was the fav!!!!

oops!!!!!!!

right if you buy some duck breast, rub salt into it and then put into a steamer with chopped garlic, ginger, tsp 5 spice powder and sprinkle of szechuan peppercorns,steam for about 2 1/2 hours, now remove all the veg bits and leave breast in juices to marinate for another 2 hours, when cooled and skin is dry, fry it off till very crispy. now shred the meat , chop some slivers of cucumber, spring onion, and fill your pancake adding your hoisin sauce...

if you prepare your butternut squash as usual, roast it in the oven in chunks dressed with garlic, olive oil, salt/pepper, cumin and i also add paprika, cook till soft, then mash up, you can add some fresh herbs and fill.

hi , you can buy gary rhodes cook book "at the table" from most book shops or try on line at amazon. Cant give out recipe due to copyright, sorry.

i often cook fish this way at work, it really is nice, you can even spice it up and add a few oriental ingredients.

Sarn if you go into the search bar at the top and type in sea bass there r loads of recipes to check out. But if you just want to fry it plain then i would simply dust it in some seasoned flour and gently fry it till crisp.

Wow, i bet you are well chuffed as to how well it all went...So do you think you will be up for the challenge again if opportunity comes your way??? I love a challenge, got an armful of ideas i need to investigate on the foody front, so may have to pick your brains one day soon.

thanks kiwichef, have been looking for a place to eat in southampton as im only down the road, love italian food, so good to get more than one reccomendation.
A few of my boaty friends ate at the boatshow restaurant Ross, they were very impressed, so good job, well done. kimi.

im thinking of trying this one out at work next week as we seem to have an abundence of beet, so let me know sarn , if it tastes as good as it looked. thanks kimi.

looks as if i pipped u to the post by 2 mins essex girl, from one ex- essex girl to another!!! lol

make that 3 of us, i would like it too.kimi.x

sarn if you go back to the home page then click onto good food bites the recipe is top of the list.

hi nuttytart, all i can say is that it is in his food heroes cook book, page 98.so if you know a friend that has the book , or you could go onto his website , email him and see if he would be willing to email the recipe back to you. or try the library, last resort, buy the book, i do reccomend. kimi.x

hi stag, be careful about giving that recipe out, it may get deleted due to copyright, so may be a waste of your time. sorry to be a sourpuss, but i did it once many moons ago and it went in a second and wrists slapped, so just thought i should let you know.

nuttytart, there are loads of nice people on this site, unfortunately a few posts are coming in from a rather unpleasant source that is only there to provoke, so just ignore it when it happens and dont fuel their fire like me and a few others have done in the past, otherwise we are eating right into their hands.good luck with the recipe an let us know how it went. kimi.xx

i took a quick google search but most suppliers seem to be in the usa. have you tried your local craft or bakery shops to find out where they get theirs from??

stephanie2093 there are no hard or fast rules as to which side of the foil to use, it makes no difference to the use other than as presentation the shinny side looks more attractive.

think i'll give that one a miss, cant imagine in a million years anyone with any sense would think that there is a recipe there!!!

waitrose is a good outlet that sells all what you need to make sushi, also if you have an oriental supermarket near, they should sell the things u need to.

ronin, i made these these yesterday, they were yummy to say the least. recipe is on this. give em a go...

oh blondie you pipped me to the post again with that last idea, i have made this many a time and it really is tasty, u can serve it on its own sprinkled with parmesan or what i did was make a white wine/chick stock reduction, cream to make the sauce and serve. lovely...

home made vegetable soup.marinated, grilled breast of chicken served with boiled new potatoes and crispy salad.grilled salmon fillets, served with herby potatoes and seasonal steamed veg.steamed jasmine rice served with low fat thai spiced green curry, made with low fat coconut milk.grilled peppered steak fillet, served with thickly sliced potato cooked with onion in veg or chicken stock and veg.fresh fruit salad for pud.natural yogurt layered up in a glass with pureed fresh fruit.just a few.

you can also use milk or even stock!!!

one way you could make it is...
chop some red onions up and braise them in an oven proof pan till caramalised, add sugar or balsamic vinegar to taste, now roll out some ready made puff pastry to a round, spread with the onion mix ,top with a few rounds of mild goats cheese, in the oven till just melting, then top with a dash of pesto to serve...

we are not allowed to post recipes from the chefs on here due to copyright and unfortunately ainsley keeps most of his recipes wrapped up in his books, but if you go into google type in his name and see what recipes are there.

you can also use celeriac instead of potato.. very nice.

hi , i make a lot of this up for friends, it lasts forever, i also use whatever i have in the cupboard, the longer you keep it the hotter it gets, just as i said b4 watch the colour change and the heat intense.i have never had this oil go off yet so should be ok...x

hi fifi 5, right, i make up my oil in trad drizzling bottles, but if this helps...
3/4 pint oil, 1 eggcupful of whiskey, about 6-8 chopped/sliced cloves garlic, then i normally fill the bottle or whatever vestibulte you are going to use , about 1/3 with the chilli.

it will be like icecream when frozen...

it would appear that you can, once the custard is made you must thoroughly chill it as quick as poss to stop bacteria forming. once chilled transfer to a container of choice and freeze!!!

have you ever sliced corn on the cob into small wheels, make up a garlicy herb butter, smear the corns with this wrap up in foil and bake in the oven, v nice!!!

slash the skin, make up a herby salsa verde, stuff fresh herbs and slice of lemon into body cavity, brush with clarified butter, grill till cooked through and skin crispy then drizzle with the salsa.. yum!! serve with some small sliced cooked new potatoes and a crispy leaf salad.

i go to barbados and two of my fav dishes are the deep fried spicy chicken, chick portions added to a bag of seasoned flour. ie; plain flour, cajun seasoning and paprika, leave for couple of hours then deep fry for about 25 mins till crispy and cooked through. also potato pie.
par boiled thick sliced potatoes cooked in veg or chicken stock for 7 mins, drained. in seperate pan saute some chopped leek, carrot, onion, stick of celery and fresh or dry chilli, season. now layer potatoes up into gratin dish then add veg and finish with potatoes. then make up a cheese sauce, pour this over and add some grated cheese, in med oven till bubbling and golden, yummy!!!

well looks as if im in the rick stein fan club too, have all his books, and have been fortunate to eat at his restaurant in padstow, i also love watching our ross burden, so charming, good looking, sexy,ooooh, stop!!! and his a great chef too..gosh, awt, all the italian chefs,all the chinese chefs, i could go on and on!!! lol i love em all in different ways..

touche relishmama, we have already had similar comments about jen on this kind of thing, and as we all say, she does get as good as she gives , and when she gets it, well, i must say i laugh, coz it aint that often she gets caught out.and she pulls faces at that too...

if you go into google and type in pickled lemoms there are a couple of different methods of doing this, i do the one in salted water with a little sugar, rick stein does a similar version, it always works for me, so take a look. hope that helps. kimi.

im sure jeni appreciates all the chefs that come on the show, and if she appears to be a littlle bossy, take a closer look, i think she gets ear ache form the guys above shouting at her to get the chefs to move on a little quicker and not ramble on too much, i feel a little sorry for alan , he does seem a bit nervous because he looks rushed, but bless him he still manages to get the food cooked and tell his stories. so not all the onis on our jen...

no rustie , i too am unable to find it so your not alone, and there seem to be a few of us that would like the recipe.

lol g...

hi tigger, go into google, type in st patrick day irish recipes there are loads, corned beef and cabbage, there is a very strong green veg theme,apple mash, irish coffee and soda bread to name a few.. hope that helps.. kimi.

we all been there with this one before, old news im afraid, i say it agin if you dont like what you see then just dont watch, it really is simple...

i just took a look at one of my ken hom books and he says that the dried mushrooms he usually uses are the most expensive, they are very large, pale ones with a cracked surface in boxes or plastic bags, as for the ham i would say its down to personnal taste which you use, one being stronger in flavour than the other...

i believe it was tony tobin that was doing a healthy eating stint, i cant find the recipe, but i do believe that it was minced lamb, with chopped black olives , feta cheese and herbs. dry fried.

well i gotta go on this one again, i personally like to watch all the chefs all in their own right and the way they present their programmes, i do however have to disagree about the programmes being all about cooking , i find it much more entertaining when you learn about the chefs, the country, place they are cooking at, and see their personalities on show,i dont think they are promoting themselves and if they are then good luck, i just find the whole thing more interesting if there are other eliments included in the programmes. and if i find a particular chef annoying or what ever, i just switch over...every one to their own i say!!!

chiara cla, nice recipe but if you read the thread again , goldie is saying how much she dislikes courgette/zucchine!!!
and dont gorget goldie A recipe is only ever a guide, you chop and change ingredients to your own tastes...kimi.

gosh pinkpoodle, there sre loads of sugestions, we have had many a thread on this subject. if you type finger food in chat at the top of this page, you will find loads of ideas... kimi.

i too saw that, it was lovely and looked delicious. i know on the old style site here it took a day or two for recipes that were on the show to come up, so maybe tomorrow it will be there...i too would love the recipe.

if you dont like the chef , dont watch the programme...no jeed to be so negative about the man. i happen to like him!!

i can get most varieties of mushroom, exotic or other from my local waitrose and if my local morrisons are on form from there to. word of caution... wild mushrooms can be dangerous, there are lots around this time of year and some look harmless, but are actually poisonous, u must take great care when picking, u really do have to know your mushrooms.so many varieties, but what you and i would think looked exactly what we may buy in a supermarket, may actually turn out to be poisonous. so please do take care...

go with rustie on that one, you can substitute the courgette with any other veg that you prefer, there are so many out there.

i have to agree with mammachef to. my ex is a vegi, all the rest of us are not, so its really up to you as to which direction you take on this. porridge has a very good idea..but one dish i make is a roast vegetable lasagne, serve with salad and crusty bread, i never missed the meat.

calm yourself gastrovolpe, im sure it will come right in the end, yet another tweek needed no doubt, i often cook monk fish as you do, and yes it is lovely, so when you doing it again, i would love to come for lunch!!!

lol. u relishmama , u def met your match, can u imagine what its gonna be like when u , lins and g come down to mine, which reminds me, u, dates end of oct, let me know all hangs on you now, but i doubt there will be enough air space for the 4 of us to get all our words out!!! lol

forbye maybe you can help me i was given a haggis by a very good friend of mine, i have never eaten it before and rather than do a search for a recipe maybe you could give me an authentic scotts way of cooking it??? please and thankyou. kimi.x

lol brie!!!

gently brown some pork and beef mince, then add a chopped onion, garlic, celery stick, 1 grated carrot, season,fry off for 5 mins then i add a dash of worcester sauce, some beef stock, good glug of red wine, fresh oregano if u can get it, tomato paste, tin tomatoes. give it all a good stir, then leave it on a very gentle simmer for at least 1 1/2 hours stirring ocassionaly. then gently layer up with , i use fresh lasagne sheets, dry good to, and a bechamel sauce. finishing with sauce, then i sprinkle with grated mozarella and parmesan cheese. in the oven till bubbling and golden. take out 15 mins before you serve to allow it to rest making it easier to serve, with salad and fresh crusty bread..

well i would rather roast it in the oven,sprinkle it with some sea salt and ground black pepper and roast, lovely!!! but if you really want to steam or poach then i would wrap it up in some blanched leek leaves season, wrap in cling film to retain all those juices and either would be ok i would have thought...

when i was on holiday in barbados they would coat the chicken pieces in seasoned flour usually containing paprika and cajun spices, leave coated in a bag for an hour then deep fry till crisp, was yummy.

yes mammachef i agree , hot water works really well. good luck...

there you go, plenty for you to think about, let us know how you went on..

never a better excuse sarn, but what terry says looks good to me, give a whirl see what you think..

there r loads u could do. make a chilli serve with salad tortilla sour cream etc etc, curry with rice and popadums, or what about a rich beef stew cooked in red wine for a few hours till really succulent and tender serve with a good dollop of creamy mash. spag bol with crusty bread.to name a few...

worth every penny, i was fortunate enough to get a personal invite there for my 40th b'day, food, service the works was excellent, so i would say its a must!!! they will love it..

hey forbye, u didnt upset me, silly, just wanted you to look in google to see where i was coming from, and emm yum love your idea blondie, i was thinking more of chedder but i love blue cheese, so that sounds lovely..

hello forbye, rather than say sorry you should go do a google search and maybe you will change your mind. there as i said are differing versions of the dish,most commonly champ with scallions but also made with kale,and colcannon , yes with cabbage as u say, but both served same way, which i believe could be where the confusion lies, i just think its a personnal thing as to what u call it and how u make it.

also known as colcannon mash

thats correct pam22, its an irish dish in origin and very yummy!!!there are a few variations on that too..some cook the mash and add kale or cabbage with bacon bits. traditionally a dish served on halloween, make it all up, put a well in the centre and add a dollop of good butter in the centre, should be eaten from the outside in...

hi, i do a lot of pickling or i use to... wash then sprinkle with salt and leave for 24 hours. rinse and drain.in a sterile jar pack them in with chopped shallots, bay leaf,peppercorns and dry chilli. leave about 1 inch space at top of jar and fill with white wine vinigar, seal tight and store in a cool dark place . they should be ready in 1 month. good luck..kimi.

yes there is a difference between the smoked and unsmoked. smoked gives more depth to a dish,so it is heavier in flavour, the others are lighter but if hot, mild or whatever u like, take your pick..

i love the name and welcome to the boards. and yep no more lettuce sarnies, there as you can see loads of choices. cheese is always a good one because the bread wont go soggy, there are also so many spreads out there now, let her try a few see what she thinks, if you involve her in the choices it will be fun having taste testing sessions.

i have to agree with grubhead, i boil my ribs in stock flavoured with herbs chilli, ginger, garlic,any veg in the fridge, for about 1 hour, i then drain and leave to cool. then i make up a spice blend as hot as you wish there are loads ideas already here. then i coat the ribs in mix and marinate for a few hours, then i bake them in a hot oven till all gooey and crisp. the meat just falls off the bone!!! yummy.

when i cook a roast pork hoint, my kids would never forgive me if i didnt have the crackling, the secret is to make sure that the skin of the pork is very dry, i normally dab it with a paper towel, then i salt the skin and put into a very hot oven for the first half hour, then turn heat down to moderate till cooked through, skin is lovely and crisp every time. good luck!!also make sure the skin has been scored along with a knife..

ooh oh!!!! lol!!! bells ringing...

oh frexy what we gonna do, make em search the threads or put em out of their misery... your turn, im off to bed, long day , busy weekend, etc etc!!! lol!!!!

looks like another thread i answered gone astray!!! g, i agree with you, they look like long ,oval shaped brown onions, i know sainsbury and waitrose sell them as i have bought them. so good luck and hope it helps...

oh my god, u havnt seen the thread on this from last year i take it, frexy the expert, believe me its a well tried and tested and inovative , tasty way of cooking not to mention a few laughs thrown in... go for it i gaurantee it will be the tastiest funniest bird u have ever put to the test!!! lol

blondies ideas very good, done both i reccomend...

u say u r looking for a glaze, i would suggest you season your meat as usual, if cooking a joint, then cook it till 3/4 done then brush it with the jam to glaze it for the rest of the cooking time left...if u doing chops, then as they take less time to cook, then brush them with jam season and straight in the oven to go all sticky and gooey!!! yum yum, or alternative, is cook, studded with garlic and rosemary, and make a sauce up with the jam to serve it with...

gotta say g, as we both know, fresh is best and what u get fresh in abundence, u freeze!!! so please take this good advise on board.. kimi.xx

yep i would say to stuff them too, as suggested by aliz, will be very filling and tasty..

lol

gosh i replied to this, this morning b 4 work and its gone too, g f l... help!!! Blondie , i love em , the hotter the better, i brought back a bajan jar of their hot pepper sauce, wow!!! its amazingly hot, yum!!!!

have to chuckle, mammachef, made those at work today and was thinking of adding summit to the layers and guess what!!!!! lol. it smelt devine, find out what the students thought when i go back into work on thursday, got a whole new house of boys to feed now.lol!!!

good luck!!!!!!!!!!!

yep, i agree, too many repeats, but i spose only so much time for these chefs to put together new info...
they nearly always try and bring out a series if they have just brought out a book, to coincide, so u cheffy chaps and chapesess, more books, more new telly. and more money for u!!! lol..

make your own... if you go into google, type in pickled chilli, there r a few diff ways of pickling them. i was given a whole bag of fresh chilli by a very good friend on a recent holiday, so i steralised an old wine bottle, 3/4 filled with these tiny chilli,2 chopped cloves garlic, added a little sugar , water and filled with white wine vinegar, i believe they will be ready to use in about 4 weeks. but look in google see what it advises. then you will have your very own pickled chilli on hand whenever, and to cut cost further grow your own little chilli bush!!! kimi.x

hey Jackie, your welcome, i agree with you on the waitrose thing, i always go there for extra special ingredients now, they rarely let me down..

emmm, chuckley thats a recipe i often do, its lovely!!! also u could make pasta ravioli, fill it with the crab meat and some chilli, garlic, ginger and coriander.fish cakes,little wonton crab parcels...

i know safeways sell it, waitrose, because i have bought it from both... also take a google search, see what u find there...

if you go into google, type in these olives , u can buy them online..kimi.

jus tried to correct my spelling, but it just kept jumping me back a page, so i gave up, sori.

can i join in here girls... lol.. sounds like u had a fantastic time. i hve 2 girls, just come back frim a 2 week holiday with ehm, it was great, we all got on well, the girls had a couple of moments but all in all it was great.
i used to work in covent garden many years ago, its a great place to go , especially to eat, havnt been to da marios, but im in london with my girls next wekend for the carnival so who knows, i do remember portes though , had many a girly nite there from work, was lovely...All 3 of my kids have been on the london eye with their da, he doesnt like heights, but the kids told me he was fine and was blown away by the views so forgot the scary bit. so give it a go. Their dad took them to see fame at the adelphi theatre yesterday, they said it was awsome... take care. kimi.x

your welcome!!!

another thought Nathan, do u have cooking rings??? if u do u could do individual rounds of pommes anna,thinly slice potato, pat dry,melt clarified buter in pan,put in ring and layer potato, sprinkling with salt and pepper in between, drizzling with butter, in a spiral pattern, continue layering and seasonin etc till top,. then brush with butter and bake in oven till cooked through...

i wish, no, i am a professional cook, and cook for a living, i cook for a private home and i cater for small business parties at times. Im also in a small team at the moment putting together a web site for a celebrity chef, so watch this space when we go live in a few weeks. take care kimi.x

hi nathan,wow!!! what a brave move, but what a great one , well done , i wish u well... rice, personally i would go for something simple like delicate basmati or thai jasmine rice, practice first with these b coz of the sticky tendency, to jaz it up a little, add colour, chop some fresh herbs up really fine and add this to the cooked rice, grease up a little timbale or ramakin fill with the cooked rice and turn out to serve, just a little posh but easy to do.another hint for you, if you cook the rice earlier in the day, let it cool, refrigerate,when ready to use, microwave till heated through, and do the rest, almost gaurantee it wont stick then, also by using a timbale , u fill it up, put plate over, turn plate upright, leaving rice in container, plate up rest of dish and just as u serve, take timbale off rice, what happens is that the heat stays in the rice while covered, it cools very quick, so a good hint.good luck.

thats ok wino, everyone to their own, its just that u need light dishes to accompany this recipe to complement the dish. the sauce is poured over the chicken at the end.. so im sure jacket spud will do nicely.

my son loves smoothies, make such a mess in the kitchen though... he makes a mix of fresh strawberry, icecream , milk and natural yogurt. topped with what ever he can get his hands on...

i would serve it with a side dish of rice and steamed seasonal veg, its a light dish so u dont want to overwelm it with the other dishes.

wish i could say the same nick, but its good to hear that there r some happi couples out there. hope u r both celebrating a romantic nite away without the kids.

i must confess, although im a cook, i do like those noodles and i have at least one packet a week too, low fat one of course, i normally add some fish and herbs to them with a little chilli to spice em up. when u been in the kitchen all day the last thing i want to do is cook for me , so a quick easy tasty plate of noodles does me fine... lol!!

im so pleased you all enjoyed the food and the evening, as for the head, hair of the dog!!! wish i had been there it all sounds yummy!!! kimi.

oh yes, the oil must be extra virgin and oh yes not the same without the wine of course!!! lol

oh yes, the oil must be extra virgin and oh yes not the same without the wine of course!!! lol

oh lucky u, i dont know why but the garlic from the med always seems much more pungent than what we buy here, so if you can grow it even better...u must try the oils though i do reccomend.and as i said the longer it is left the stronger it tastes..

its better to use dry because they dont need to be treated b 4 u add them to the oil, vinegared i believe is the term, so if u dry the chillis u have, string them up, they r very decorative, then once all wrinkled and dry , make up the oil.

most supermarkets stock these ingredients now, tesco do, and also lots online, goodluck.

no i actually use dried always have done.an oil recipe i was given in portugal by a chef called piri piri oil i make now is yummy, i use it to fry chicken etc . olive oil, eggcup of whiskey,dried chilli, garlic, leave to infuse for few weeks, the redder the oil goes the stronger it tastes...

yes anna that is one that i do and it is yummy..

ok i make chilli oil and others often. it may be that the seal on the bottle or container is not air tight, once opened it must be used up quick, i always cork my oils b 4 i use to vacum them, once opened to the air it will turn the chilli or herbs or whatever mouldy over time so its an air thing...

have to go with trogg on that, and blondie,,,lol,,,

if you type chinese into the search bar at the top in recipes there will be loads, also do a google search, loads there too. a good hint for you, make sure you use a well seasoned wok to start, thats where a lot of the authentic flavour comes from in cooking, also make sure the oil is smoking b 4 u cook in it...

aliz, great way to cook it!!

oh gosh where do i start... there is ratatouille, stuffed courgette,curried , quiche,and if u have the lovely flowers on the end still in tact, then there r the ones where u stuff the end flower with soft cheese, dip all into a light batter and deep fry, very posh and tasty.or simply pan fry with some fresh herbs , garlic, chilli, serve with some crusty bread.to name a few.kimi.x

live and learn!!! lol

lol rustie wekk suited names i think!!!

i would also go with the mustard seeds, as for the asofetida,did you know that the onion and garlic flavour it gives to curries etc is also used mainly in vegetarian dishes especially lentil because of its anti flatulence properties... kimi.x

smoked salmon starter. small round of rocket leaves in centre of plate, drizzle over the smoked salmon, dress with olive oil and lemon, cracked black pepper, round the edges ,and a delicate wedge of lemon on the side. she is one very lucky girl!!!

on my hols our cook, made the mash with the usual but added chilli, diced leek topped with cheese and a sprinkle of paprika.

i learnt a bajan way of doing spicy chicken which is delish... put your dry chick wings or portions into a bag of plain flour , cajun seasoning, a little chilli powder, paprika. give all a good coating and leave for half hour, then deep fry for about 20 mins till crispy.. yum yum...

it is also been sugested to me when i cater for small business parties at times to work it on 6 items of food ahead.

also a nice idea is to crisp up some alreadycooked chicken pieces in frying pan, add garlic, chilli and coriander. when really crisp serve wrapped up in a piece of torn little gem lettuce leaf.

you can also make some small chicken skewers, dips with potato chips, pate, chilli prawns on skewers,sausages wrapped in bacon that has been spread with a little grain mustard, cook and leave to eat cold,thin rounds of cucumber with a dollop of herb cream cheese on top,quails eggs and cherry tomatoes with a basil leaf in between on cocktail sticks,puff pastry cut into small rounds top with camembert, bake til risen and cheese melts, serve topped with smoked salmon and dill,stuffed eggs all but a few ideas.

i also love tapas, and have cooked the prawn pil pil many a time at home for my friends, remember mammachef?? you can also use mushrooms in place of the prawns if you wish.patatas bravas is great, so are small pieces of deep fried seasoned meats as chicken and pork, cooked till crisp, another is simply torn crisp lettuce drizzled with olive oil and lemon juice.deep fried small fish like our whitebait, marinated mushrooms. to name a few..

well after reading all that i suppose i had better put my pennies worth in!!! i must say i dont watch too much tv, would rather sit in my conservatory, glass wine ,listen to soppy music,BUT, when i do get to see the tv after i have kicked the kids out, i agree, to much doom and gloom, in your face stuff that we all know about and most prob know where to go to find details, so yes, we dont need reminders of all the horrors life offers, if of the feminine kind or anyother, so pleas u tv people lighten up. and make us smile instead of cringe!!!!! ahhhhhhhhh...

never mind Terry, we live and learn hey!!! lol

no terry, no...

hi Margaret, if you go into google, type turkish delight recipe, there r loads that come up for you to choose...

dont believe that for one minute helen... lol...im a savoury girl too as terry, so no sticky toffee pud for me. but it does seem a fav of lots of others..

looks as if there are two threads here the same so hope the answers on on this one for u to see.

ok, uktv, i apologise, 2 threads similar titles... me tired, my fault!!!hope im forgiven. kimi. x

sorry uktv, what is going on here, all my threads deleted on this post, i never gave out recipe told what book to look for, what recipe title was etc . come on what did i do wrong, there seems to be a lot going amiss here on the whole site!!! please, i been around here long enought o know the rules, i really did nothing wrong and if i did please have the curtesy to email me. kimi.

the restaurant does have a web site, so i would suggest you email them and see if they are willing to give out hte recipe.. good luck!!

oh and by the way i think i can give u this much info ... the curry is called... mumrez khan's lamb and spinach karahi curry from the karachi restaurant... im gonna do a google search on the restaurant see if i come up with anything for you..

hi, Nobba, we cannot post the recipe for u due to copyrights. but im sure if you email rick on his website, because the recipe is in his food heroes cook book page 116 that he will mail the recipe back to you or let you know how to get it... kimi.

u can also preserve them, in a jar with water and salt...

and oh yes ,makes the most sumptuous oil, recipe from portugal, i make it up for my friends, chopped garlic, dry chilli, is best, eggcupful of whiskey, top up with olive oil, watch the colour change over the weeks.. great for basting, marinating, salads with a kick, the redder the oil gets the more potent!! yum yum!!!

hi Blondie, just breezed in myself, breezing out agin now. yes health not bad now,pills keeping all under control. so way to go!!! c u later . kimi.x

i have always been led to believe that in chinese cooking it is better to use groundnut or vegetable oil, due to its high smoking quality for stir frying, where as sesame oil is more used for seasoning as this has a very low smoking temp and not good used at high temps. and as blondie says very strong in flavour so when u do season , just a few drops...

lilabby , porridge , the problem u could be having is that the oil in the wok is not hot enough, it needs to be smoking hot b 4 u put anything in and stir fried quick, otherwise the steam that is created through less heat and slower cooking makes things soggy..

and what a choice, relishmama, what a choice. i would suggest strongly u take a look at the relish contintal web site...

u can freeze as Georgie says, u can string em up and dry them out, and u can pickle them..

good luck, let us know when u have the recipe and how it goes...

hi, when i cook noodles, normally the thread egg noodles from chinese supermarket, cook as per packet instrctions then drain and leave to dry for a bit, i then heat up groundnut oil in wok ,add noodles with a dash of soy sauce, sherry or chinese rice wine, s/p and a little sugar...they are always nice, i also add some beansprouts at times...

fresh rosemary, garlic, salt/pepper, spice mix,olive oil flavoured with lemon. to name a few...

if i make garlic butter, i normally peel the cloves and mash up in a pestal and mortar with a little salt and add this. i and most people i cook for seem happy with it sooo!!! i also add herbs, chilli etc and make it into a sausage with cling film and freeze, so its there for any time i want , and easy to slice..

does it have to be chinese?? a great thai marinade i do is , handful fresh coriander, parsley, basil, grated ginger, sliced garlic, chilli. juice lime. lemon grass,fish sauce(nam pla),dash soy, dry sherry,coconut milk...really nice..blitz in blender and pour over fish , meat for half hour or so.. and cook.!!

ok, what about red peppers, filled with garlic slivers, chopped anchovie, sliced black olives, cherry vine tomato, olive oil,fresh basil, baked in the oven for 30 mins then served with jelly dolloped on top??

yep so do i, just forgot to mention that, sory!! lol.

also just to add, when making curries, as Georgie says blending up the onion and garlic to a puree, if u make a big batch of this and the tomato paste, it freezes really well for next time, and is the base for most indian recipes...

heres mine...
sweat off some very finely chopped onion, leek, celery and carrot, brown the mince and add, i then chop some back bacon , add, salt /pepper, mixed herbs,beef stock.cook for about 20 mins, then i top with creamy buttered mash, all spiked up, sprinkle that with cracked black pepper and grated cheese and brown in the oven ...

we have had this question before. you can buy citrus oils that are quite strong in flavour with out the texture...go into google, its there. kimi.

hi, your most welcome. if u need me to elaborate on any of the things let me know and i will detail it a bit more. was all easy to do, all got eaten very quickly, and great for the host because all the prep is done b 4 and then to cook as i said , minutes. so good luck...

just answered your crudettes post, some of those ideas would be good as tasters.. keep well too.

hi Dorz, i did a finger food party for my work friends last night..
small chunks fillet steak small wedge cheese wrapped in streaky bacon, on cocktail sticks, scallops wrapped in pancette, chilli staemed prawns,par bboiled baby potataoes spread with french mustard, wrapped in bacon, crab wontons,mussels topped with spicy chilli herbs and cheese, grilled,babay mini bell peppers stuffed with chopped mixed herbs, garlic and anchovies, button mushroom stuffed with herby cream cheese and others with garlic pate and baked.. just a few, all prepared in advance and cooked in minutes, also i did tempura veg with soy and chilli dips as a change to the usual... and if u servrd me up with crudettes and dips i would be just as happy!!! kimi.

when i do pork loin i cook it wrapped up on a mod temp till tender then oven goes on full blast, unwrap pork and it then crisps up but stay gooey outside moist inside.. also depends on weight...

gotta give all these things a go!! glad u enjoyed!! at the end of the day everyone to their own... kimi.

most recipes suggest that u put the mushrooms in with the beef, wrapped in the pastry. but u can always serve extra mushrooms on the side as a dish!!

oooh sonia u beat me to it, i highly reccomend this way of using it, sooo tasty...

hi if you go into google and do a search there are loads for u to take a look at and buy!!

when u say u would like it to be different i presume u mewan from the old burgers ,sausage sort of thing... well rather than a theme, just do a diff selection of goodies so as not to limit yourself .. one i do always goes down well is, skewers of marinated ,cubed, fresh salmon wrapped in ribbons of courgette. i marinate in olive oil, garlic, parsley, lemon juice and a hint of chilli. also i do par baked baby potatoes wrapped in streaky bacon, skewered.
prawns marinated in thai flavours . a blitz of coriander, chilli, garlic, lime juice, lemon grass, ginger, s/p ..fillet steak cubed, wrapped in pancetta, marinated in spice mix, anything i can think of...,vegetable skewers.fish parcels, small onions with tops opened up and a dollop of herby butter, wrap in foil and bake for 40 mins,mushrooms with garlic butter or pesto baked on top of grill, makes a meaty veg sandwich... hope thats a help...

va girl your probably right about the newspapaer thing, i only see them served in the white paper or poly cartons nowdays. but gotta have em by the sea!!!

depends, how confident a cook u r to if u weigh or not ... but if u do a google search u will find the equivellent measures that u need to convert many recipes...most cook books , recipes these days offer a conversion table, we r supposed to be metric now but me being me, still weigh in pounds and ounces.

yep all above good, but must say the old bicarb always wins with me..

well here in good old bournemouth we have the lot!!! tons of italian restaurants, chinese, fish and chip, gotta have em by the sea side, wrapped in newspaper.lol!! indian, u name it we got it!!! and i love them all, but in moderation of course, gotta watch the waistline!! ha!!!!!!!!!!!

of course not VAgirl, all comments on board!!and mark v, no worries resist, resist!!! lol kimi.

right girls and boys, can i make a suggestion...
i wouldnt be suprised if these chaps or whatever, relish in all our replies ,comments to what they have posted in the past etc, and me for one has been biting back. so best not play the game and as suggested, sonia good advise, lets just ignore in future and not fuel the fire... guilty as charged!! kimi.x

i know what u both mean, but its a catch me if u can thingy, whoever these guys are, they dont appear to be english , not posting at our time, and each time they do post, u really dont want to go there, no input , nowt really to offer , only insults to those that do. and the moderaters are quick on the mark to delete. so have lost nowt except the ones that are not worth replying too.

hi Glynis11, Jaybee, thats very interesting,i read on google about the frozen egg whites, how they keep for ages etc, also the elastic from being stale sounds probable, meringue is supposed to be crisp out and gooey in, sooo..emm. sounds good to me..

hi peppercorn, sorry if i didnt give out all the info u were after, just done a bit of a google search, and delia say's u should use the freshest eggs u can for meringue, only because it makes seperating from yolks easier, so as for older eggs making better meringues, doesnt seem to matter, well not that i can see. kimi.

i d believe excellent chefs comments have finally been deleted, thanku.. we really dont need it do we everyone??? Kimi.

oh please whoever u sad person are go away im so bored with your insults...go and play with your toys....

fresh eggs sink in water due to high water content-if it rises, too much air inside, meaning its stale. keep eggs in bottom of the fridge or in a cool, dry ,dark place, boxed so the porous shell doesnt absorb surrounding flavours. dont wash them as u wash away the protective coating that keeps em fresh, turn them once a week. kimi.

i would do a layer of par boiled sliced potato, crispy smoked bacon, sweated off onions,some chopped fresh parsley, salt pepper,chopped garlic, layer of grated cheese of your choice and repeat ,finish with cheese then sprinkle with a little cayenne pepper and bake in the oven.

oooh mammachef that sounds lovely!!! does it matter what news paper i read as to how the fish turns out though??? lol

i think next time i have a get together im gonna do a taste testing thingy, blindfold my friends and get them to try new different foods if my imagination stretches that far and see what results i get, disguise foods i know they dont like and see if they do like!!! what u think??? lol

sorry anna u r right, i did say to clean just took it for granted most new what that meant and dont forget on the top, the barnicles etc. thats if u r gonna eat from the shells.

i thought i would share this recipe with you that i put together from about 3 others that i picked and poked at.. was yummy!!!
chicken breast butterflied,
thai spice paste...
bunch fresh coriander leaves,
fresh basil,
mint,
fresh ginger,
garlic,
lemon grass,
red chilli,
lime zest and juice,
drop olive oil,
s/p
all blended up and stuffed into chicken.
leaving a little for the sauce.
2 inner leaves of leek blanched to soften. to wrap chicken up in. wrap in cling film and poach!!!
once cooked through warm up sauce add drop of coconut milk and serv drizzled over the chicken, i served it up with thai jasmine rice and steamed vegetables..

oh gosh the anti coriander club is building!!! sorry guys and gals im with georgie i love the stuff........but im with frexy and trudi on the aniseed thingy. cant stand the stuff!!

Hi Sabrerattler, my mum is German, as a child i have vivid memories of my nan cooking this stuff in a stew pot, she served it hot in stock accompanied by a braised pig trotter. i never tried it...But i believe the fat and meat juices from the trotter made the dish!!!

hi, my son bought me one of these at woolworths too. And I use it, its great.

hi, just got back from a trip to asda, and hey, Barts spices , in a jar, green peppercorns. hope that helps...

yes Georgie you are correct...half of dried to fresh...and it is all down to the individual what you prefer to use and sometimes more convenient. i always keep dried curry and kaffir lime leaves in my cupboard in case i have a brain wave to do something exotic on the spur and dont have any frozen. so its handy, but if i had the choice at hand ,i would still go fresh!!

hi, millym, i know i have bought these before, but for the life of me i cant remember where, i do know it was a well known supermarket, but just went on line to a couple with no joy!! but if you go into google and type in green peppercorns u can buy them on line, and im almost sure that mine where in a jar rather than tinned. hope thats a little help to you..kimi.

lol Laura...

that makes 2 of us then Georgie, still with you on all this. agreee to disagree. sorry spice boy...:( x

no, jaybee we all like a bit of fun, dont we??? lol!!! and i must say your balls do sound yummy!!!

excellent Laura, and its so nice as it was you that did all the work and you can still enjoy eating it. well done. kimi.x

Ha!!!!!!!!!!!!!!!!!! luv it!!!

oh and sorry, bangers, meaning sausages. fried, barbecued, served with fried onions, in a roll or with creamy mash as mammachef suggests, and with seasonal vegetables to serve, and an onion gravy.emm yum yum!! ooh there r so many things, give us some more ideas as to what sort of foody things u would like help with. u will be inundated..kimi.

emmmm. yummy. yummy!!!!!!!!!!!!! i love brie, i love mash, just not when i have to cook it!!! lol.x

oooh la la!!!!!!!!!!!!!!!!!!!

i know mammachef, and he is such a great cook. but maybe we too much for him, being a mortal man, come on terry, we know you like a challenge!!

said enough!!!

she is a sweetie and a wise owl!!!

very thoughtful rustie, but its ok, not being silly just sensible!!! as for our lovely blondie/rena, im sure she a wise owl!!!

two's company three a crowd. oh well i guess i know where i stand. !!! :( so eating on my own. never mind!!! enjoy rustie and blondie. know when im beaten. not that i was looking for a fight. :(

gosh, typical meal... well mine love braised beef in red wine, with mash and veg. so what can i say ,that is a typical meal in the week for mine.. they also love the roast dinner. and then there is the sausage and mash easy peasy, and then there is the fajitas that they love. so i think in my house nowt typical but do what i know they all like and love...

bangers and mash with baked beans is what my kids are screamimg at me for. so not to inventive, but apparently very pleasing!! sori guys and gals!!:(

oooh Terry, that sounds yummy, so when u inviting me over for dinner!!! lol

could i suggest u make up a stock of carrot, leek,onion,celery,boil and then strain, reduce by half. u can then use this as a base for any sauce u like,be it a chicken , red meat or fish dish. you can add white wine and reduce then add cream. or red wine for red jus, or any booze,cheese, any flavours u like to suit.hope that helps.

oh yes , with you there mammachef, mind u i reckon canapes is just a posh word anyway!!! lol :

oh rustie u beat me to it!!! lol... there are loads there and so many sauces to go with, ask him what kind of sauce he would like, my favorite is steak in peppercorn sauce!!!

melanie31, sorry to ask, u say you want posh, most tapas and mezze dishes tend to be dips or small portions of all sorts, would you be able to elaborate on the posh!!

down nick, down !!!lol

they did look good didnt they, they would be great for spooky party food, u could jazz them up loads...

here here georgie, fresh is best, u will soo notice the difference in the flavour!!!

good luck cath5, i have 3 teenagers, been there done that, u have my sympathy, mayb, hopefully there wont be a next time, u can get them to scrub it clean!!!

lol!!!!!!!!!!! can i come round too??

well mammachef i can def say that whoever i have cooked them for have always raved about them, and they r so easy to do, u can actually freeze them b 4 u grill , which i often do , then bag them up for another day. my kids and all their friends have become addicted to them.

right, my spicy mussels...
clean and cook mussels as mammachef says.
once cooked discard top shell.
in a bowl,mix together a good handful of grated mozzarela or any good melting cheese, 2 tblsp grated parmesan, 2 chopped cloves garlic, 1 chopped and seeded birds eye chilli, a handful of chopped fresh parsley and coriander,salt/pepper to taste,few dashes olive oil and 1 0z of melted butter. mix all together and top each mussel with a spoonful of mix on top. grill ,serve straight away.yummy!!

u can buy both of these items from most oriental supermarkets, and on line and i believe even some supermarkets are stocking them now to. but as g, says, remove after cooking ,as they will be tough to eat, so just put them in dry to add the flavour...

hi mervyn, well if its any help. im off to see my friends in barbados in 4 weeks, and our cook is as authentic as u will get, she does a real home made mean jerk seasoning, she has the recipe in her own cook book, im sure if im nice to her she will give me the ingredients to bring home so i can spread the word as we say. but dont know if u can wait that long. but believe me its good,very,very good. am afraid thats all i can offer tonight. k.x

oooh chauffer too, god im spoilt. lol!!! cant wait. x

ok, yep does depend Kamila, so if it has no fat, just follow first few steps and then just brown off the edges, what u should be left with is succulent moist, tasty meat in the middle with a bit of rough round the edges as we say!!! lol./x

helen, im glad u liked that one. always goes down well with my kids here. and oh yeh gotta have the spuds, to mop all those juices up.. yum, right im over in a few hours, u got some to spare??? lol. love kimi.xx

pork loin i guess, relismamma, well one way i cook it, is to make up a chilli, spicy marinade, score the meat and rub marinade in, leave for a few hours, i then wrap it in foil , cook in med oven till nearly done, then i take off foil and blast it on high heat to crisp up outside. i then slice it real thin and serve with salad!

thats ok,Lil'Abby. was one of those days, getting late and didnt have my head in gear. hey i might even learn to spell one day. must have been all that flesh running round the football pitch last night!!! lol.

hi, i love muscles. if u go into the recipe at top of page, type in muscles and u will find loads,to do. they r not expensive and there r so many ways to present them, simply to cook. and so many lovely tastes to tempt u. moules marinere being the most pop, but loads to choose, i have a personnel spicy fav, so if u want recipe i will post. kimi.x

and dont forget the lemon juice either, this recipe getting better by the minute!!!

here,here rustie, and im sure the fact that your brother i believe one of u said , who's rude comments were deleted will show you that being nasty will not be tolerated. we all like a laugh,banter etc but not to be made fools of. so yes welcome to the boards, but keep it happi!!!

thanku moderaters. i can sleep happi now... love kimi.xx

oh well, im still smiling, im not sad,not a looser, and i suggest if thats how u feel well, who looses out here, COZ IT CERTAINLY AINT ME!!!

try a clown sandwich!!!

well rustie there is entertainment and there is , well no, im not gonna go there, but i guess u gettin to see, know what i mean.. k.x

a sandwhich!!!!!!!!!!!!! well, im almost lost for words and that gotta be a first!!! i suggest u check out the recipe site coz im all out of ideas!!! emmm , wonder why!!!

there are loads, but hey guys we need ideas as to what sort of things u r after!!! more info please!!

go into chat at the top and type in gazpacho!!!

your welcome!

if u type gazpacho in the chat site at the top. or cold chilled soup there will be a lot of discussion u can take on board there. if that helps..

thats ok, excellent chef, we all get it wrong at some time or other.. but fast party food doesnt have to be junk, as i said, there r loads of other healthier things out there, just need a little imagination, and as for the littlens. at that age they will love inventing their own foods at the table, u could put a selection of cold meats and cheese down, let them fill their own sarni's and the fajitas always go down well, there r crackers, put their own tops on, diff salads to try.dips etc.mini jacket potatoes with a dollop of ketchup or mayo, skewers with diff meats or veg on, do a mix stir fry veg dish, let them try that, fish coated in breadcrumbs, oh so many things, and so much u can prep in advance. let your imagination and theirs run away, and see the fun they will have and the shock of what u see them put together...

gosh, excellent chef, hey i have 3 kids, and excuse me they love proper food, rather than the junk u just sugested. yes sausage rolls, chips etc, once in a blue moon, but please dont presume all kids love this sort of thing , my kids and ALL their friends would be horrified if i dished that up for them. there r loads of healthier tasty options out on the market now...so what about fajita.salad wraps,dips with veg,put a bit of all sorts on the table, let them invent their own foody snacks.. marinated chicken on skewers,etc....

agree with all above. and u can also leave them to dry out... and there u have dried chili for whenever, my friends in spain do this a lot, string them up when fresh , let them dry and there u go!!!

i go to Coin, Kamila, i have loads of friends there. i did chuckle when i saw the patatas bravas as well, remember going to one of the festivals and trying to order our tapas and the waiter trying to teach me how to say it properly!! and hey no offence taken, now i can spell boquerones properly as well as say it. lol!!

cant say as i have!!!k.x

well done!!! kimi.x

hey Kamila thanks for giving me the correct spelling for the boquerones, only ever eat or make em, never had to spell em b 4!!! lol. oooh so many memories. i remember all foods too. hope to be goin back in oct.. kimi.xx

im not a comp boff im afraid, but yep now i read what u say twice.lol!!! know what you mean, i really dont know, mayb someone out there can help us girlies!!! kimi.x

blondie, snap!!!!!!!!!! lol

hock is the lowest portion of a hogs hind leg, most commonly used to flavour stocks, stews etc, shame on your butchers for not knowing that. i would go into google and print it off and show em and say hey u , u should have been able to tell me this!!! an alternative to do same , could be a trotter!!or knuckle.. kimi.

hi, SRM, my ex mother in law is a recently diagnosed diabetic.. she has lost loads of weight, being careful with her diet for health now... most recipes you want to cook, can be adapted... for instance instead of veg oil use olive oil or nut oil a much healthier option. there are also a lot of low salt alternatives in the supermarkets these days if u still like your salt but musnt eat it..as there are sugar subs, u just need to look for them. so its a case i think of still enjoying the foods u like but use the alternatives that are marketed for people like yourselves. all the flavour without the worry go into google, there are even recipe books on offer!!! good luck kimi.x

halloumi is a very versatile cheese. ideal for grilling and barbecue, because it holds its shape as im sure u know. ther are loads of marinades u can put it in tnen skewer and grill. or add it to a salad. deep fry. make a curry etc...fav with vegetarians.

and its all yum yum...thankyou martino.

well i personally havnt had the inclination to look deeper, but that really puts me off now!!! emmm..

keith i love what you say!!! lol, isnt that a grand idea, i could have b'days all year round, equip my kitchen to the hilt... but no, seriously, i may well try the net. as its very difficult for me to get to the shops at the mo. kimi.x

oh goodey so im inspired again. im not big but as you say the age thingemy bop!!! lol. so now im gonna have to stick this one on my xmas list as i know i'll never get round to buying it for myself!!

thankyou relishmama, just goes to show all to their own, and yep i forgot that not all the blender thingies have beaker, i do, so your advise there very good. and yep wish i had come up with what your come back is. as its soooo true. u do have more control, and its quicker... kimi.x

it is normally tomato sauce, there are many variations, from region to region, i do one with tin toms , warm up in pan, then i add roasted(skinned and chopped) red pepper.add chopped garlic, simmer for an hour, stirring occasionally till u get a thick rich sauce.... hope that helps. oh by the way the bread oil and garlic often come accompanied with fresh marinated anchovies. u can buy them at most good fish mongers, deli's etc...

gosh michelle, there are so many different tapas you can do. i go to spain at least 2-3 times a year and tapas is my fav.. so here are a couple i do... pil pil prawn..
1 frying pan nice enough to put on table, unless u have a nice ceramic one from spain.
sunflower oil to depth of 1/2 inch
2 tblsp dry white wine
4-6 small dried red chillies- finely chopped
1 level tsp sweet paprika
1/2 tsp salt
12-16 raw prawns
tabls chopped fersh parsley to
garnish
lots crusty bread to dunk in the oil
add all ingredients except prawns to pan, mix with spoon,bring to a bubbling simmer. add prawns. when they r all pink and cooked, take bubbling dish/pan to table and sprinkle with parsley and serve..

spanish tortilla. there are loads recipes for that. what they often do is cook it then cut into little squares and serve with cocktail sticks.

plain crisp salad leaves with olive oil, lemon juice and salt/pepper sprinkled over.

mini cooked potatoes in slad dressing.
crusty bread drizzled olive oil and rubbed with garlic.
mini spicy meatballs

small pieces of deep fried chicken and pork.

bochoroni, similar to our white bait. to name but a few. hope it helps... kimi.

your welcome Terry...

emmm, i have often pondered on the idea of buying one of these, never got round to it yet... dont like the sound of putting on weight though, and i thought it was sposed to be a healthy option...

jan your welcome... good luck. Martino dont be upset, cant win em alll!!!!!!!!!!! lol

gently martino, gently!!!!!!!!!!!!!!!!!! and dont forget a touch of basil, a drizzle of olive oil and it has to be extra virgin!!!!!!!!!!!lol

soooori!!! we must have posted at same time.. great minds etc!!! lol

sooo pleased thats what this site is all about!!! lol.keep happi.

lol, did u read all of my last comment, i said knife and hands...

if you go into google, type creme pattiserie. ther are some nice recipes.

yey!!! i have the braun hand thingy, best tool in my kitchen, its great to chop herbs etc. and no , no flying bits. u can as a last resort just use a good sharp knife...and do it all by hand..

tudor, martino is right, but it is such an expensive spice, so how generous are you, make up some little packages and give some to your foodey friends as a gift..

and there i was thinking, oooh , i can eat all my troubles away, and still keep smiling!!! lol

?????? looks like its all fading before my eyes!!!, need those piggies to sniff it out again...

lol

hey G, has there been a deletion or am i loosing my mind??

well, would u believe, after what i said this morning... not long been in from a hot, shopping trip with my daughter, been dragged into pizza hut, and guess what.... soggy bottoms... what can i say!!!

not a great pizza fan, but if i do indulge it has to be thin base, very spicy, lots meat and stringy cheese.only ever made pizza myself a few times, i do the sauce , reduced till thick for the base then just top with what ever i fancy. never had a soggy bottom to date..

im gonna give your chicken chilli a go today, sounds loverly!!!my eldest daughter will only eat chicken, no other meat. so should go down well with her. no excuses now!!!

all gone? :( :(

once cooked , cooled ,it will peel of soooo easy, watch this space!!!!!!!! kimi.xxxx

relishmama, behave!!!!!!!!!!!!!!!!

no make a good tough tinfoil plate to slip the salmon on ,to go in the water, with handles on each side to lift out...

oooh i love that man........now theres one man any one dares say any thing nasty about emmm. oooh wish u hadnt said that now, got me all tingly!!! lol!!! and we supposed to be talking bout cooking!!! lol. relishmama, know me, state of the art!!!!!!!!! like to confuse!!! xxxxx

once you feel that the salmon is cooked, i would ask your fish monger how long to cook for the weight etc. but once cooked , take out of the liquid and leave . till you need to use it. but relishmama may have better advise than i so wait!!! kimi.xx

apologies baboush, i got my wires crossed. didnt mean blondie , should have said u!!! sorry. and i jus twanted to say hey, know what you mean about the programme and all but just thought it not worth you upsetting yourself over... life to short... kimi.x

lol!!!!!!!!!!

excellent idea. improvise and you will be suprised what you can come up with. oh i sooo wish it all well for you. wish i could have an invite. if the cupboard is quite big and there is space left to fill on the plate so to speak, decorate with fresh parsley and lemons and limes cut into quarters, hides a multitude of sins!!!!!!!

lol!!!!!!! peter. love it. well done. have a ball!!!!!!!!!!!!!! kimi.x

ok, i'll go with that darling!! emm warm bread , yum, yum, oooh, u got me going now. save me some..... please!!!

wooooooooow!!! cool blondie, cool!!! dont get all heated up about it... her problem not yours!!! chill. love kimi.xx

emm sounds interesting blondie. mind u im not a fan of cold soup either. like mine warm with bread to dunk!!! but your recipe sounds, looks interesting as they all do!!! kimi.x

yum yum... not a honey fan
though. can you leave me a slice without the honey on??? lol!!! kimi.x

good advise relishmama. big fish. hope it goes well. are you going to decorate it afterwards with cucumber???

emmmmm boozy fruit. love the idea of that!!!

god i made a real hash of that one didnt i!!! lol... traditional. emmm ,starter, as already suggested,a realy nice homemade soup, main, roast pork or chicken served with gratin potato to be a little different, seasonal veg. pud could be as simple as steamed sponge, drizzle with fresh fruit couli!!

i have a gas barbi, use it a lot. the oil sounds as if its old and burnt. every year b 4 i use it again, i take the whole grill thing apart and use a pressure hose to clean it thoroughly..comes up lovely. and as u do i wipe it down good and proper b 4 each use. and its always been ok. so mayb u not getting as much of the oil out from each cooking session as you thought..

oooh forgot bout the cheese, substitute with tuna fish!!! sori.. kimi.

what about a fresh greek salad with feta cheese and olives to start.. then main could be pan fried pork chops, cooked through then top with apple sauce, and throw on some grated chedder, back under the grill till cheese melte, sprinkle with balck pepper and serve with jersey royals and seasonal veg... for pud do a fruit of the forest terrine...

what about spicy meatballs with cheese oozing from the centre... bung mince in food processor to break down a little more, put in bowl, then in processor, put in garlic, chilli, herbs, whatever u have, s/p, paprika,worcester sauce,touch of stock powder. blend, then add to mince... form into little balls, cut out little wedges of hard cheese, squeeze into centre, making sure it all covered, fry off in pan and finish in oven, into a bun with whatever and wala!!! kimi.xxxxx

yep, go with that, G R abroad, show em how its really done!!!

juliedrops, i hope u dont mind me saying... but i go to spain 3-4 times a year, been doing so for years now, have had gazpachio a few times, and must say not one of my personnel fav's but i would say it to heavy for a starter personally, with all that goes into it, peppers toms garlic, strong flavours, refreshing as mayb but still quite heavy to start with a steak to follow.. i know i would be full after a glass/bowl of the stuff... sori just a personal ob!!!

to name but a few, loads ideas here....

well blondie you make that sound very sexy!!! lol

relishmama, would u mind if i just added to that, sounds luverly!!! i do a cheesecake same as yours with the lime juice and zest but i use crumbled ginger bikies for the base, goes real well.. just a thought, sori for buttin in. kimi.xx ooh and sprinkle with shavings of grated choc and wedge of lime to decorate..

i would suggest a light starter if the sauce to go with the steak so robust, mayb a light pate with french toast to start..or asparagus, griddled , drizzled with balsamic.. and for a light pud to balance the meal. fresh strawberries served in a brandy snap basket with a quinel of ice cream..

so i guess that means you dont use it then Dorz??? lol! kimi.

im gonna give that a go then relishmama. thankyou...

hi mel38, i saw this last night too, cant say as i was over impressed with the style of the programme, but i took it as not them two showing off, i must say i didnt pay too much attention to the materialistic things, but the food they cooked, was simple and easy, almost comfort food... they are different, almost flippant,a bit wacky, but fun too.

there has been many a thread on this question. it does have a bit of a mind of its own, and it goes to seed very quick, so you have to keep picking the flowers off or the plant dies...so all i do now is buy fresh as and when i need. but im sure there is a way to grow it successfully.. kimi.

oooh, im there already Ross. sound truly scrumptious!!! gonna forget about the figure on that day!!! lol, thankyou. kimi.x so all i need is a good home made tartare sauce recipe..

em Ross those croquettes sound lovely, will have to get recipe from you...and i love potted shrimp, in the back garden, sun shining, birds singing, good glass of chablet. yum! kimi.x

there is good old tomato soup, always a favorite.and minestrone. hearty vegetable soup.mushroom.....

welcome to the boards clairebird. have loads of fun, we all good bunch on here!!! as for the book, dont know, but good luck anyways!!!and be prepared for knock backs... lots of competition out there, but they always looking for fresh ideas!!! mayb u can help us with a few... kimi.x

mammachef u gonna have to give me a personnal lesson. i tried soo many times and still cant do it!!! lol story of my life!!! lol

mr muscle does it for me everytime!!!luv that scrubbing feeling!!!flinging a pingu, luv it!!!

came up nick!!!!that sounds a little worrying!!! snotty, snooty!!!!!!!!!!!!!!upper class tart more like!!!

lol relishmama!!!!we all know u not thick!!! daaaaa!!! kimi.xx

relishmamma. behave!!! lol.... save it for the thai trip... lol!!! kimi.xxx

i second the gary rhodes version. very nice. doubt u will find much better... good luck!! kimi.x

looks like there are loads to be found out there then!!! and mammachef what r u like. spelling my dear!!! buy a dictionary!!! lol.. kimi.x

im with blondie still prefer the fresh stuff..... and i have seen the paste but not used it so cant comment...so it all comes down to personnal taste again ,as long as u r happy then use what suits u best...

bubble and squeek is normally a mix of left over cabbage, onion ,u can add bacon, season, bring all together with the mash, shape and gently fry till heated through...

send him an email on his web site... u never know!!!

if u delve deep on these threads there have been a number of people saying similar things about other chefs!!! our Ian put us straight , by saying u dont always see the whole thing, things like washing hands etc are edited out to save time so i guess hygene is better than it appears...

dips are always good , prepare b 4 hand, and chop up veg to go with or bread sticks...bruchetta too. loads diff toppings...mini chicken on skewers...cheese board...sausages cut almost in half wedge of melting cheese in middle, wrap in bacon and bake just b 4 u serve,boiled quails eggs, on cocktail stick thread with a leaf of fresh basil and a halved cherry tomato,sticky chicken wings,ribs,mini savoury meatballs on cocktail sticks..

yep i was joking!!!lol sounds disgusting!!! but couldnt resist and all biters!!! and i hate chocolate sooooo!! lol. x

u beat me Georgie... lol!!! or do same and use as a sauce to pour over icecream! or make up a batter and deep fry...

gets all of us at some time!!! lol...even the best...x

yes, there is a big thread here, sainsburys did a big artical on this stuff!!! only prob is , it is hard to get hold of. so good luck...and one of our regulars terrydox managed to get some verjuice and used a recipe i gave him and said it was fab... so if u find some , please let us know where from.

must say u cant beat fresh of anything, i do like the real thing myself, subs ok sometimes , but go with the rest here and grate and freeze... x

jyw, glad u enjoying all the things sugested... one i did at work today was... large tomatoes cut in half side to side, not end to end, on a baking sheet, drizzled with olive oil, salt /pepper, torn fresh basil leaves, halved pitted olives sprinkled on top,and sliced fresh garlic layered on top too.cook in hot oven for 3/4 hour then take out and drizzle with balsamic vinigar and serve, yummy!!!

if you hav a local chinese supermarket, they will sell them. or type chinesesupermarket into google and check out web suppliers. be supprised if you dont find help there. good luck..

i have bought this and tried to freeze, and it doesnt freeze well at all. i have never made and frozen ... so personally wouldnt waste it..

you wait till he learns how to do weights, and then use the screwdriver!!! lol

or in microwave, chop it up, add a little water some sugar and cook till soft, stir and add to icecream. custard, make a pie, a crumble. not all same time though!!! lol

i dont know what ingredients that u r suing in your recipes , but it does sound to me as if there may be too much liquid in there..most fish cake recipes ask for mash, but with out the milk/cream, just cooked seasoned potato that is broken down with a fork mayb. as for the meatballs / pork balls, what i would suggest is what i do do is, put the meat through a food processor till it is churned up a bit more, then season with whatever flavours u wish and bring together. i never use egg or breadcrumbs to bind, personally and they alweays seem to hold together. as i said meat blended a little more, season. then i blend all the other things, ie: onion, herbs , spices etc together till paste like and add this to the meat, form into shape and should hold together... works for me...

well apart from the child locks all i can suggest is lock him/her out of the room at night!! clever puss...child locks only work till kids wise up how to use them , how old is your cat!!! lol sorry couldnt resist..

i bet it would make a great salad dressing!!!

if that doesnt keep you busy dont know what will...mash is so versatile. any of the above would be great. just one more to add, add grated cheese, saute some onion, break up some smoked mackeral, season in a gratin dish sprinkle with a little more cheese, in the oven , diff version of corned beef hash!!!

there are some nice looking low fat choky mousse puds out there!!! and a wrap filled with any cooked meat and salad, you will soon get fed up with celery sticks and cream cheese. variety is the spice of life as they say.. keep it simple but different. good luck...

hi, for a pud , delia smith does a great fruits of the forest terrine, i have made many a time, do it day b 4. serve as u wish and lookds great. its in her ds summer collection cook book...for a starter, ther r loads ideas, light starter could be pate and toast, loads fancy ones u can buy, if u dont want to make your own, or do a dip, check webs for recipes, or good old prawn/seafood cocktail. main course, just breast chicken, pan fried with mushrooms, garlic, coriander, chilli,take out keep warm, add some chick stock reduce by half, 1/2 glas white wine and reduce by half again, then return chicken, add dolop double cream warm threough and serve, with steamed seasonal veg and rice or new spuds!!

keep it in the loft hey... that gotta b a new way!!! lol sori!.

yep, make up a soup with fresh veg, potato and slice the pepperoni into it...nice. or brown some bread in the toaster, slice pepperoni up, layer on toast, some chilli, nice cheese and finish under the grill!!!

well done!!! leaps and bounds!!!, yes i think most of us foody, chefy people prefer fresh, but sometimes push comes to shuve and then canned pulses, toms etc come in useful so if time is of the essence improvise if u have all the time in the world take your time and enjoy... u will see the results for yourself and if u go there again then u know udid good. kimi.x

of course i am!!! lol

when u do we want an invite to dinner dont we blondie??? lol good luck..kimi.

fresh lemon juice and zest is all i can think of..

hi blondie, could sort of say that, not quite thailand, but a thai experience of sorts...and work... oh life is tuff!!!! lol

if u have a local chineses supermarket, ask them , iknow our local one which supplies the local restaurant s with ingredients is always more than helpfull if i need a recipe of something i have tried . worth a go..

can i suggest you go into google and ask for steak diane recipe, there are so many variations , just take the one that appeals to you most. tell us what u think...

oooh la la!!! sounds very exciting!!! wish i could join u!! but sadly on another mission at mo, may take me to the orient!!!!!! all those wonderful asian influences....thai with a touch of spice, emmm can smell it now!!!!

gosh wheres the man with the answers when we need him!!! its rare i think to have just 3 courses in italy, they do lots of diff starters, followed by course after course till u say wooow, im full, but thanku!!! go into google or recipes on this site, there are sooo many to choose from.

here i go!!!air pkt in eggs is natures way of allowing air for developing chick to breath!,however eggs for use r cooled and stored so water content evaporates and air pocket gets bigger, so the larger the air pocket the staler the egg.best b 4 date on box is to sayit is exactly 21 daysafter laying-not packed, so u work out how fresh.delia smith never stores eggs in fridge for same reason as i! a cool room or larder will suffice.keeping lid shut as to not allow other flavours or aromas in vacinity to penetrate pouros shell.salmonella is most common reaction from eggs not properly cooked, so adhere to warnings on that.

you can also go through chefs web sites as if they have a restaurant they advertise it!!! i ate at rick steins restaurant a couple of years ago, a personnal invite from the man himself, for my 40th, was wonderful, and padstow a beautiful place to visist too.

hi, relishmama, i do a choc fondue my kids love, melt some good chocolate, whisk in some double cream a little butter and any booze u like, we dunk with strawbs, marmellow, fruits of allsort! if you make it up earlier, let it cool, cover with cling film ,making sure it in contact with the choc, so it doesnt form a skin, then when you r ready to serve just warm it through!!! works for us. x

wey hey!!!! went well i take it?? sooo pleased. take care kimi.xx and your most welcome.x

keep the postings coming ckristof, would love to hear how you are doing!! x happy easter.kimi.

u welcome!!! good luck and happy easter! x

ckristoff, no i dissagree, YOU have made a cook out of you!!! well done, the world is your oyster, you never to young to live and learn. but remember a recipe is only ever a guide, read it, more than once, and then as time goes on you will change it to suit your individual tastes!!! and remember you can never please everyone!!!

sorry forgot to say b 4 you put batter in , sprinkle oninon over sausages then pour over batter!!!

can i offer my recipe. right i skin good sausages, with a knife i split sausage almost in half then spread with a little mustard.then i wrap in bacon or parma ham. i make a batter mix, 6oz plain flour, 6,fl oz milk, i use skimmed, 4 oz water, 2 eggs, salt and pepper to taste. put all batter ingredients together and whisk thoroughly!! leave to one side. i then fry off some onions, till wilted, put to one side. in a baking dish i put a tiny bit of oil and the sausages, cook for about 15 mins ihn med oven then pour in batter and cook , without opening door, for at least 25/30 mins, till batter well risen and browned!!!

well if there is a right or wrong way, i certainly dont adhere, just shove it in however, depending what mood im in or how much wine i have consumed|!!! and if you have a fan oven ( sopposed to give out even heat) emmm!!! shouldnt matter surely!!! u should try standing it up with a can of beer inside!!!!! lol

emmm, mammachef, i think you be right!!! and martino , depends, may look beautiful at first, but unless you like to spend half your life scrubbing down, rubbing off, sandin, polishing!!!! shouting at everything and everyone that marks it, then for me i prefer the easy life!!! would still love to have one though!!! ahhh, one can but dream!!!

good luck form here too and yes welcome!!!

most supermarkets sell it these days, delli's too. i always go for the newest first pressed, for drizzling but for the cooking i use just a extra virgin olive oil, they all vary in taste, so its trial and error, till you find the one that suits your pallet and usage best!!!

you could casserole some lamb chinks in red wine to give more flavour and cover with herb mash, or thin slices of potato, dotted with butter and sprinkled with herbs . or make a savoury crumble mix up, sprinkle on top and finish with grated cheese!!

there r so many fillings that u can use!!! as blondie says, one that goes down well here is a chilli pastie,mixed savoury veg,spicy sausage and potato with cheese,take your pick!!

Julian, all sounds good to me, a soup can be as smooth or rough as you like all depends on individual taste and texture, as long as you have the flavour then its up to you. potato thickens soup, and the onion will give it texture, so depends again how u prefer it. if you want it really smooth pass it through a sieve!! hope that helps.kimi.x

i too saw this yesterday, was refreshing, extremely interesting, down to earth and yep sooo nice to see two such nice people take a risk like they did and put their idea to plan and for it to go so well!!!look forward to the next one!!

my thoughts exactly Frexy. the mind boggles!!!

egg flipped i thought it flew over the cookoo's nest???

blondie u beat me again!!! lol. x

well thats all white then coz there cant be many more yolks left!!! mind you they do say you shouldnt keep your eggs all in one basket.

i would suggest you get two small metal sieves and place a tortilla between, then deep fry till crisp. turn out carefully and drain.

i always keep my eggs out of the fridge and sunlight, coz most recipes ask for them to be used at room temp. and they always get used within the sell buy date so never a prob!

great place to take em, and yep if chinese eating there , best reccomendation.

if you go into the google seach site and put in theses stock names all you need is there.

well i would suggest Vix B dont watch anymore!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

lasagne is a good dish, roast vegi and meat ones

try doing a google search. there is loads on there.

couldnt you ask your hubby to ask his mum for the recipe again??

with trudi here, but yes i have two of his books and they are great.x

im with Georgie, good points and reasoning there. i loved fern when she was on the show, and well ainsley is just ainsley, i love him too. x

lol guys!!!!!!!!!!!!!! have fun and enjoy whatever and when ever, just dont take for granted!!! xx kimi.x

dont know how right i am here so just going with the flow, but i was taught that you can just cut lemons into quarters but leave stalk onand put as much sea salt as u can into the cuts, then , god this sounds awful, stuff them stalk end down packing them as tight as u can, then put more salt over the top. seal jar and leave for a few days.shake jar occasionally to distribute juice then top the jar with lemon juice till they r completely covered. seal jar and leave for 3-4 weeks b 4 u use. was from a good friend!!x

didnt know if there is such a thing, send a thread to paul hollywood see what he says!!! mind of info on the bread thing and loads more.xx

gosh good post Julian, same here soo many,i must say i like almost all possibly bits of all, so cant decide . they r all so different which i believe is to keep us foodies interested soo really cant put in points value, i love bits and bobs from them all. sorry not much help am i?? x

yep u do please will love to here how it all goes. good luck!!!

and near me, im in on that, dont get down hearted Dorz, thats the way posts go here sometimes. georgie right. i would suggest you print some fliers out on the comp and post see if u get some come back to what the people in your area miss and would really like you to offer and then take on board what you can manage and grow from there!!! x

sorry if this sounds sarcastic, not meant to be but it is april fools still.but i wouldnt dream of using icing sugar instead of the normal caster. its far to fine and wouldnt even know what quantity to use in equivalent. personally i would stick with the recipe.

birthday , Martino, emmmm, so now we all know what to save up for!!! i need a griddle pan too, so guess what?? lol!!! not my birthday , been there done that, so got to buy one myself!! :( :( :(

dont think i can add to much to what is here already, paprika and safron being the most other common ingredients, go with kiwichef on the safron thing, and just add a little stock at a time and dont overcook the rice, allow it to take on all the flavours of the ingredients, but dont overpower it. this dish changes from region to region in spain each adding their own little extra. just go with yours!!! good luck. kimi.xx

chicken breast stuffed with a garlic butter mix of chilli, garlic, parsley, wrapped in bacon, fried off then finish in the oven. serve with seasonal veg, steamed or salad, and new potatoes in a vinigarette.pud could be a simple as buying a meringue nest from supermarket and fill with fresh starwberries and cream.

sounds nice, i did that at work a few weeks ago, went down well.

if you want to keep it simple, then pate with melba toast or graveldax of smoked salmon, melon boat with parma ham, asparagus, blanched, griddled drizzled with a mix of olive oil and balsamic with s/p and shaving of fresh parmesan.

if you have roots attatched too it helps prolong the life.

chocolate ginger lychees. lychee peeled, scoop out centre fill with sliver of ginger then coat in chocolate.they also like icecream,melon balls in champagne, with sugared grapes hanging of side of glass. x

cant top that martino. you add the stone to stop the avocado going brown. good luck. x

at the end of the day if the meat is good where,ever u got it, if cooked correct shouldnt be a problem. you must seal your meat first, then add other ingredients, stock last, wine etc, then bring to a simmer and i always cook braising steak, for at least 2 half hours on a very low heat, stirring occasionally. must say never had a prob, even with cheap cut of meat. sorry!!

Derrin, i would do as georgie suggests all that i would add is with the onion and garlic i would also add a carrot, leek and celery. x

id agree with that adrian. x

take a look at an earlier post on recipes, a web site for nigella is there!

im fine and must say in a most jovial mood, ok Ian dont know if i spelt that right!!! lol, cant spell to save my life. xxx love kimi. and yep caroline if u could shorten the thread a little would b good.xxx

nope, hope not and if, in spite of all the rainfull , wessesx water decide to do a hosepipe ban then well, thinking of another post.......... goldfish or courgettes!!!!!!!!!!!!!! lol. sorry couldnt resist! , i am a animal lover!!! b4 any of use go there!!! lol. xxxx

grow bags!!! x

okey dokey, thanku! x

yes frexy, u beat me too it, my mum is german and i cant stand the stuff personally, but it is in brine/salt. if in jars.x

of course, just watch out for my post when im moaning bout having a cold coz of the naked thing, and my bums full of nettle rash, and the birds in my garden have decided its a mad house so are going to nest elsewhere, but hey my courgettes look wonderful!!! yes i am!!!!! lol.

this is interesting, one says yes , one says no, emmm, i dont have a clue, but i know u can freeze cabbage although personally i wouldnt as you cant beat fresh and there is the water content thing, bok choy in similar league i would have thought, so caroiline would you be kind enough to go further on that??? as im not sure?? x

like it frexy!!!!! lol.

pinwald behave!!! lol. know what to buy you for your b'day!!! i would keep it simple, just a mix of olive oil, butter, herbs, parsley and garlic, salt pepper!!! kimi.x

lol. and i might have a very good signing voice!!! lol, in my dreams! and nude hey!!!!!!!!!!!!!! dont want to scare the birds now! lol ,ouch............ stinging netles, back to that sting in the tail, ooooooh!! aaaaah!!!! seems lik planting theses courgettes gonna be a painful experience , and all for the sake of the love of cooking!!!!!!!!!!!!!!!!!!!!!

well , just read all that, and if i dont get it right then shoot me!!! so if i have to do the sex thing and its got to be early in the morning, do i have to dress up first to set the mood??? lol

lol, rustie, and terry u little devil. and frexy thanks will keep u posted on their progress!! x

morning terry!!! what r u like??? lol and first thing in the morning too!!! ive not seen the web site yet , will take a proper look this afternoon after work.xx

now georgie as if!!!!! lol. well i never! ok, so what am i looking for, what is the diff between the 2 flowers? im gonna have to check this web out georgie, prob tomorrow, eyes cant stay open. im off now. u all be good now. sleep tight. love kimi.xx

no mammachef im hoping its been edited under new rules!!! and yes the books are good. kimi.x

lol rustie, sounds like something from a si-fic film!!! but out of curiosity and ignorance here what can be the probs with growing these plants?? x

hi , there was an earlier thread on chilli burns!!! soooooo inportant to wash hands straight away, or use plastic disposable gloves when chopping! but blondie did say that aloe vera cream really helps if u have any ,or get some ,see if thatx soothes things a little!!! oh dear :(

oooh ross, u got me worried now, didnt know there were male and female!!! :( my gardener is a retired friend , so without being rude to him , i dont think he will know. as i dont. help!!!

i have a shunshine 4000 legend, had it for 3 years now and really happy with it. it all depends what you are looking for in a barbi at the end of the day!!

ok im off to the garden centre today, advise taken, will give em a go!!! thanks.x lol rustie!!

yes thats how i make mine lynne. and lol to the curry ones. what about chilli pasties or spicy beef or spicy chicken?x

oh well all of use , after all said be interesting to see where it goes!!! must say i reckon,WHEN, i get to watch what i like on the telly, i would like to see it again, may well grow on me!!!

hi everyone. i would so like to make a recipe with the flower end of the courgette, stuffed with ricotta , deep fried. but dont know where i can buy them from, all ends chopped off. xx

help here. i dont have the book, but do buy the soups for my ex to have at his flat, was informed by him today that these soups contain a lot!!! of salt. can anyone enlighten me?

hey georgie, im gonna check that out!!! my mother is german and i no nowt about this!!! v interesting thanks rosie.

u too.x

hi, poor girl!!! i was thinking of something like cheese souflee, it has milk, cream and then the cheese all rich in calcium, serve with a simple green salad with ribbons of carrot and a olive oli and balsamic vinigar dressing!ned more details let me know.x there should be some great recipes for this on this site.

hi jayne, aski is right about the wrappers, chinese supermarket sell them. as for filling, u can do all sorts, an easy tasty option is to buy a beansprout and veg stir fry mix, add some soy and chilli sauce and fill. u can also add some tiny bits chopped, cooked chicken or pork.

what about cheese and onion filling,,or vegetable curry. i often cooked , lasagne, shepherds pies, curry, caserole,chilli con carne, pies and froze in individual portions to make defrosting quicker. or i would make up the batches , freeze, then in the morning b 4 i left for work i would take out what i wanted for t that night . when i got in , heat up in time for me to shower and change!! i also made tomato sauces for pasta.

right thats it blondie another place for dinner please!!! ME!!!!

well oz is the food capital of the world and its cuisene is influenced by all around, especially asian, etc there is such a varied choice!! not always on the barbi! so take a look at the recipe web on here and click on ausi

martino is right, just place the hot chicken last on the salad just b 4 u serve.

lol

martino, bangers and mash, and u a red blooded italian!!! lol

thats a very interesting thread keith, i have lots of simple ideas but guess u already know most, so lets c what comes of this hey?? kimi.x

i love doing finger food , have loads of ideas!!! if u r interested please let me know!! kimi.x

good point!! x

sharne i couldnt agree more!! and i cook to please so i dont mind pushing the boat out for whoever and what ever tastes.

im sure something will inspire u mary. love kimi.xand caroline , will do thanks. x

gosh blondie almost saw u rush off there!!! lol and still no reply on this from gastrovolpe!!! :( x

hi mary did u look down and c martino's recipe for egg free pasta, he says it v nice. x

your welcome!!

and on the other 4 nights? lol and the 4 nights after, and after that?? lol , i like sound of that! lol. hic!!!

thanks keith at least i will know where i am in future, i too love that part of the coast have sat on the rocks many a time thinking!!! so how did the meal go, please let us all know!! x

its in rick steins fruits of the sea cook book.moderator i said i tlooked like the recipe but its not exactly the same. honest!!

sounds very much like a rick stein recipe i tried a few years ago, was nice!!

anything for a friend!!!

sory keith, lost my bearings. i go to newquay quite a bit in the summer is that any closer?

oooooooh!

thanku u again kiwichef, like the tom, chilli,oregano and olive oil!! yum!!! Martino, gotya!!

dont know nick but doubt i'll go there!!!

i need air!!!!!! lol where r u gastrovolpe, we need answer! lol.

emmmmm, not heard that b 4 either. interesting. got to get rid of the blighters somehow!!!

thanku kiwichef, i must say i have done the soup without the cream, its lovely!! and yep curry did come to mind. anyways thanks again, kimi.x and Martino, the egg pasta thing, i have never made pasta without egg, so took it for granted thats the way to make. do u have a good pasta minus egg recipe for me?? x

but we all do jennifer, at times im sure im the worst!! as for the pasta thing martino, no probs but yep it is coz of the eggy thing! and i do agree, coz i loooooove pasta!!! so when r u inviting me to dinner??? x

what goes in has to come out!!! lol, martino. xx

martino i have been waiting since 20th feb!!! lol baited breath and all!!

my ex inlaws live in lampeter. north wales, the coast line round there is beautiful and unspoilt. dolphins too!! what about good old welsh cakes?

t round yours then Martino???

oooooooooh!!! i have laminate floors, and ceramic tiles elsewhere so hopefully not a prob here!!! but eeek!!! c u soon. xx

after reading that blondie doesnt come in to question if u would want to keep or not!!! lol yuk, yuk.

thanku keith, never know we may hold u to that!! lol. is it not lava bread, mayb?? and yes that caerphilly is real nice!! kimi.x

not to sure, but do remember cooking round my neighbours house when i was a child and she was horrified by these things. had to chuck the lot away, clean, dissinfect the cupboard. so would b interesting to know! mind u these bugs r so tiny wouldnt want to use same batch flour anyway!!

same to u blondie!!! x

i dont have that recipe, but a great berrie recipe i do for dinner party puds is a mixed berry and champagne jelly loaf, can b done day b 4 and looks great and tastes even better. delia smith has a great recipe! its called a terrine of summer fruits. looks great! the recipe is in her summer collection cook book.

keith can we all come round to your house!!! lol

why oh why not martino, would make GOOD reading!!

i know u werent martino, i just cant spell!! lol. trudi, chilli is one of the ingredients foe charmoula anyway.

your right martino, and i cant spell to save my life!! lol and yep its LOVELY!!!

with you on that one rustie!!!

emmm gastrovolpe, i cook mine that way to, really tasty, its almost classed as the fillet steak of fish, holds together really well. u can also skewer it up. wrap in ribbons of courgette, make up a chamoula marinade and grill. or make up a peppery, spicy herby , crumb and roll the monkfish in that and bake.

emmmmmmmmmmm, pinwald.

jess if you go on to the recipe site there will b plenty of recipes to choose from, pics too.

mine too blondie!!! dont know where u got that idea from pitu? we all love to cook , and yep turkey but its never alone!!! lol.

for starter u could do a combo type thing, wonton filled parcels, satay skewers,thai fish cakes,spring rolls,all can b prepared b 4 hand, serve with chilli, peanut, soy dips!! main course,spicy noodles with chicken coconut curry,chilli rice,stir fry seafood with noodles. if u look up recipes on this site then go into thai, there should b some things there rfor u to try!! kimi.x

yr welcome. good luck!!! x

i had a mussel chowder when in new zealand, it was excellent!!! tried to make it at home, the owner wasnt giving his recipe away:( but mine was nice but not as good!! as for the smoked haddock breakfast terry, can i come over for some next time??? lol!!! yum yum!!! x

my goodness i have been off line for too long. lol!!! all comments taken on board but hey, i have no probs with either vegans, vegitarians, non meat eating , just fish eaters what ever. everyone to their own and i can honestly say i would go to as much effort to please my guests, friends with the food that i cook whatever their preference!!! coz i love em all and want to please, and to me thats what cooking is all about!!! enjoying, and when i come up against something like this post i just see it as a challenge not a chore!!! kimi. thanks eveyone for the ideas, def gonna give some a go. x

please do!!!

right im gonna print this off and give it a go this wekend!! x

garry u lost me :( u find a good sized vegan???

oh dear, not doing so well that programme is it!!! lol. and blondie, thanks and no everything ok, just a friend needed my help. all better now. x

lol blondie, know what u mean!!! im still upset i never got to c last nights programme, coz i had to dash out for an emergency, nowt serious as such, but my daughter taped wrong channel. :( :( :(

with u on that one blondie, he he!!! lol

lol, what r u taking???? nick!!!

no probs. x

check the recipe site on this or rick steins fish cook books, or go down the library.

im with you on that one mammachef, still cant quite work out what i make of it, not sure if im watching coz im intrigued, or hoping it will grow on me!!! lol.

ok nick, no prob, was just a thought.

nick, im very possibly gonna pop into pool sat, was wondering if you and the wife were around should i pop in to say hi??

oooooh dont get us girls all going now blondie!!!! lol morning!!!

thats interesting,Ian, so do u think were not giving the programme a fair spin, or is it just that simply it doesnt appeal to our taste? well im gonna give it another go anyway c i feel different on the next episode!

emmm, yes i did that in spain was lovely Adrian, but u do need the oil hot , as u said.

nick we would never had guessed!!! lol.

personnaly i wouldnt, tried it when i took a batch out to spain for my friends, jus t doesnt come out of the freezer as well as it goes in!!! unless someone can tell me why!!

karen i would put a post out to sophie grigson!

not looking to poular this one eh??? hope we not being to sinical!! i might just give it another watch to c if it will change my mind. i can live in hope!! lol.

hi the one i use i get from my local chinese supermarket, they supply most of the restaurants in the south. its form a supermarket called, win yip, curry called chinese hot and spicy, they do a milder one. its a paste, u just add water or chick stock as i do, the address is :- KEYJEYS LTD,pond hall road,hadleigh, suffolk. 1p7 5pw. its as good i would say as any restaurant i have been in, so hope that helps. kimi.

hi trudi, i do, depends what i have in the fridge at the time, but thanks, like the sun dried tom too. x

no probs. i do this one for work, always seems to go down well. i use white or red cabbage or both, onion, apple, carrot, nice creamy mayonaise, good dollop double cream, tblsp horseradish,1 tsp english mustard, juice of 1 lemon, sea salt and pepper to taste.

safeway sell it , so do tesco.

thanks andy. right im off to bed, been a hectic day to say the least, just finished in the kitchen, kids all in bed, now my turn. sweet dreams. catch u tomorrow. kimi.x

keep me posted!!! x

oooooh shall keep the eyes peeled!!!

i love left over cooked chicken that i crisp up in a pan with chopped garlic, chilli and coriander, then wrap it all up in a leaf of iceburg lettuce, very tasty.

eve terry!!! lol would b noval!!! x and geargie i agree with your comments. kimi

hi mick. i do a lot of my own home mead burgers, always go down well. take a pound minced beef, in a food processor i blend it to make it finer!! then in a seperate bowl i mix a blend of, finely chopped mixed herbs, chilli, onion, garlic, salt pepper,dash worcester sauce, tsp tomato puree,tsp english mustard, tsp paprika. i add all this to the meat, i dont use breadcrumbs as i find blending the meat finer helps it hold together, no eggs either.mix together well!! shape into burgers, a twist is that often push a small cube of chedder into the centre, brown in a pan then finish off in the oven till cooked through, when u bite into them the cheese oozes!!! yum yum. kimi.

i seem to remember watching the programme when tamasin cooked these, got them from a unusual market that seemeed to every potato on earth, and the blue stayed blue, looked really strange but i thought it looked great!! as for the balls in court we have already had the sandy balls slot!! lol. sorry couldnt resist! kimi.

emmmmmmm!!! lol. x

most chinese supermarkets sell this. i have some its a sweet, sour taste and i use it to make soup, lovely!!!

wey hey DB's. hope u dint oblige!!! lol

db's ur welcome.

sorry martino u lost me a little ,did i say something wrong giving the impression that i thought u new nothing about vegans or is that for someone else?? and yes the gnocchi, idea sounds good, thanks martino and trudi. question for u both, if i make a stack of these gnocchi , can i freeze some?? and yes martino i did i take the veg fishy thing as a joke.lol. honest

lol gastrovolpe. x i'll learn to spell one of these day's!!!!!

lol gastrovolpe. x

sorry jennifer, we all get a little swayed with the original conversation at times, guilty as charged. but i must reply to terry. 10/10, new u would know the answer to that!! lol potatoes, where was i, ah, right i tend to use maris piper a lot but have also noticed at some times of the year when i boil to mash, usual time cooking, they go to mush!!! is there a season that they r not so good for?? help!

not sure what to make of it, all seemed all over the place!!! dont want to be rude, but couldnt quite get my head round it. oh well thats my input on that. kimi

try a defuser underneath, lakeland sell them.

designing houses, building them, and yes kitchens. i moved into a brand new one 3 years ago, guess what my built in oven is next to that is also built in??? lol afternoon terry. x

sorry sonia, can just imagine, im in a flap already. was just teasing!!!

ok DB's, what ian says it right, so where do u go from here??? :(

oh dear, terry my luv, comes to us all!!! keep smiling and those wrinkles will go away!!! xx sweet dreams. kimi. xx

its a control thing, must have been invented by men!!! LOL !!!!!!!! sorri all u men folk. x

thought u might mammachef!! squeeky clean. best!! x and as for u terry sounds like u in a bad way boy!!! lol!!! xx

come on rustie we want u back!!! )

lol!!! terry, know that feeling , my youngest daughter all of 14 suggested botox to me the other day!!! :(. im only 42....... just!

yep frexy to much sweetness!!! suppose if u like have a sweet tooth, ok, not me, im a savoury girl!!

but ian r we all not allowed to be a little cheeky sometimes?? kimi.

totally agree mammachef!! thats why my hands get so dry. but just a thought in a restaurant do u use disposable paper towles to dry, must b more hygenic than a towel, like the t towel and wiping up thing etc!! dishwasher safer, steam clean!

looking forward to the balti andy!!! . x kimi.

if u can get the fresh i wopuld suggest u use those as they will take on the flavour u add better!!

go with gastrovolpe on that !!! kimi.

eve terry, i have a dog so know what u mean!!! sure my hands r wrinkly coz i wash them so much not b coz im too old!!! lol!! honest.

i have eaten these, i just pick the bits off b 4 i cook them, other than being a bit not with it at times me and the kids have survived!!! lol

thanks sonia, sorry had to laugh at your slot, u hate having your vegan friend over for dinner!!! but she's your friend???

thanks will take all on board and c what i come up with. i have to cook fish for all the others on fridays and on mondays i have to do vegetarian so that not so bad , so for the friday slot i need a dish that is quick and not to time consuming!!! stir fry sounds good!!

no, sorry, just me being silly. gentleman at all times. xx and yep gonna look that one out. thanku.xx

of course u can. no prob. good luck. kimi.

yep :( no pasta, no dairy, and no fish!! :(

god im gonna get told off here, i have not heard of this guy, guessing he is italian? gastrovolpe, dont be cross, tell me more about him. im very interested. kimi.

hi, i have a vegan for dinner at work friday , and 2 days next week. got told 20mins b 4 she arrived today so just threw some button mush together with olive oil, herbs and loads garlic, in oven, looked nice, so now i need 3 more tasty, very easy to put together recipes for 1. as i have to cook for 20 others at the same time, all of whom eat anything. kimi. xx

db's if your still havin probs i have a chinese supermarket not to far from me, im going there for a few bits this week, let me know how u get on. kimi. have u thought about substituting them for filo pastry if things get desperate?

also makes the most wonderful mash!!

mince it up, make a shepherds pie, cottage pie actually!!! or fry it up with garlic, chilli, onion, coriander, till crispy, wrap it all up in a tortilla with some crispy salad and a dollop sour cream!!

thanks blondie!!! will check it out. your a gem!!!

thanku blondie, enjoy the meal. sounds great, wish i was coming!!! lol c u later. x

oooh blondie im interested in that too. kimi. x

martino, im worried!!! lol, EVERYTHING???? sorry just being cheeky! . kimi.

hi prabs, we r not allowed to post recipes here due to copyright. sorry, but the recipes u r after can be found in gary's "new british classics " cook book. hope that is a help.

me thinks it might be jennifer, lol. its actually a very nice, bit more upmarket supermarket, i would say on the same par as possibly m and s. mayb its only in the south!!! anyone else in the uk got an input on this??? kimi.x

thats quite right, i forgot that bit!!! :(

lol!!!!!!!!!! dont start me off!!! lol

i do a nice stuffed pepper. red pepper, cut in half lengthway, fill with 3 to 4 cherry tomatoes, 1 clove garlic, sliced per pepper, torn fresh basil leaf, salt and pepper to taste, sprinkle with some balsamic vinigar and a drizzle of olive oil, cook in hot oven for half an hour, lots crusty bread, yum yum. also stuffed mushrooms, packet filo pastry, pkt of boursin cheese, box of chestnut mushrooms. take out stalks and chop, mix stalks with cheese and fill each mushroom, wrap up with 2 to 3 sheets of filo, brush with butter and bake parcels in the oven till golden and crispy

i use an aga at work, its great!!! does take a while to get use to. knowing how the diff temps in the ovens work, what u can move around from starting on top to finishing underneath!!! all trial and error!! enjoy. the only thing i did find was cooking times a little diff from conventional oven!! good luck! kimi.

sorri, didnt mean to send that twice!!! anyways for me to get my double oven, grill and hob cleaned it cost £67. worth every penny.

hi, like u all i have spent pounds on oven cleaning products, and the so called self clean oven!!! lol , no, no doesnt exsist!!! anyways i was going to buy a new oven to replace my only 3 year old one that was in a right mess. saw this advert on the telly , company called ovenu, excellent cost a bit, much cheeper than a new oven though, looks brand spanking new now!!! there must b more companies around the uk that offer this service.

good advise, but can i add something here, i mayb wrong but i was told when i got mine that u dust them down after use!! not wash. am i right??? i have always done this and no probs.

thanks leni, i had to pop to my local waitrose today and looked where u sugested, wey hey!! thanku found it, at last, god i feel daft. but must say wasnt the most obvious!!!

also just a little bit more to add!! lol. bet pastry paul would have an input on that, hey paul??? all that baking, no hands!!!!!!!! nooooooooooo!

gastrovolpe, u so right!! a recipe i do, do, is one passed down to me from my german grandma. dice up some cooked beetroot, add a chopped onion, 4 chopped rollmop herrings, a sprinkle of fresh chopped parsley, put all this together in a bowl then add a good dollop of mayonaise, salt and pepper to taste. emmmm, makes a really pretty salad, i love the colour!!! kimi.

here we go again!!! i agree with u ian, and the rest. best food prepared done with hands on !!!

i did a steak meal the other week, and served it with dauphinoise potatoes and steamed broccoli. was lovely! kimi.

thanku Fo T , i will go there in the week and try again!!! wish me luck. kimi.

we r all nice!!! honest!!! lol, most supermarkets sell these or any asian, chinese supermarkets. or look on line at google for oriental ingredients ! good luck. kimi.

hi , only a sugestion, but, if for instance u had some digestives , say 3 to 4 make each one a little smaller than the last, make up some choc butter cream, spread cream onto largest biscuit then continue to layer with smallest biscuit at top. then pipe some spikey bits on the top to make it look like a hedgehog!!! choc drops for eyes.

yep i would go with that. i use maldon sea salt, lot of chefs do. but as nick says it is down to personnel taste.

i have a waitrose and a tesco near me both of them when asked couldnt find it. mind u was a while ago so mayb i should just try again!!!

leni your not on your own there, i have been after this stuff for ages, all 5 of my local supermarkets dont stock it , i even tried my local thresher merchants to no avail. we must b able to get it somewhere coz all these great chefs have used it!!! so like u i will wait.

hazard a guess here!!! no laughing. ginger ale is almost same as beer only more traditionally brewed! gastrovolpe, put me out of my misery, how wrong am i?? lol. kimi.

so do sainsburry!!!

hi terry, excellent!!! u so informative! x

hi. an easy starter i do, is filo baskets filled with smoked salmon and dill. day b 4 cut out and oil,butter, whatever 3 squares of filo and put into bun tin. fill with slivers of smoked salmon and chopped dill. cover with cling film till u need it. make up a quiche mix with cream, in jug, put together when needed, cook till well risen and golden. for a quick easy pud. buy brandy nasket fill with round of tasty icecream, garnish with sliced strawb and kiwi fruit, make up a raspberry coulli, day b 4. put all together when needed. kimi.xx

ok mr jinxy. good luck! hey martino your prawn idea sounds a little like what i do with my mongolian hotpot in the summer, great for entertaining!!! do u know of this idea???

no prob, just hope that helps!!

sounds nice, look forward to that!! and thanku. x

your welcome, shame i cant send it, but copyrights etc!!!! kimi.

andy was delicious!!!!!!!!!!!! yum yum, thanku, sorry was out celebrating last night so not able to let u know how it went till now. thanks. kimi.

its in his cook book gary rhodes at the table!!!

its in his cook book gary rhodes at the table!!!

i did and came up with same. anthony worrel did a lancashire hotpot on uk food the other day so its bound to be around here somewhere, go to recipes and to chef and c what u get!!

i have only ever done a sweet one. i melt some good dark choc in a bowl, add a knob of butter, a dash of booze and then i swirl in some cream. i then have a tray of strawberry's, marshmellow etc to dip, my kids love it!!!

thanks andy, didnt get chance yesterday but have all ingred on board now so this afternoon is the time!!! promise i will let u know how it is!!! many thanks.kimi.

hi mel. were not allowed to post recipes here, copy right and all. but the recipe is in nigels cook book, "real food," 4th addition. hope that helps. kimi.

hi, all, right u have me convinced, im gonna give it a bash today!! im off this week for half term so will have more time to spend in my own kitchen a rare opportunity these days. i have a friend over on wed for my b'day so im gonna cook it today so we can enjoy it then with out me in the kitchen to long. cheers!

ok, take all comments on board, and it all trial and error!!! kimi,.x

all sounds lovely, i love this cheese. emmmmmmmmmm!!!

i use a electric whisk to mash my potatoes, never get lumps if potato cooked well. i then add cream,butter, salt and pepper to taste. always a hit in my house. as for floyd i should imagine he either uses ghee, veg oil, or groundnut oil, all of which can be heated to high temps. and yes i have cooked a few and really nice. good luck kimi.

most indian food is always best cooked day or to ahead, tastes soooo much better, mop t all up with naan breads etc!!! or go indoor barbi, tortilla wraps,mexican fajita! and as for desert. fondu great. pp young great idea, i often do this, use any fruit, marshmellow to dip. yum yum!!! and u can also make up loads of tasty dips pate etc with fresh veg bread sticks, fresh crusty bread etc. camembert baked in a box with slices of garlic slotted into the cheese b 4 u bake, then crusty bread to dip when cheese all runny and stringy, has to b served straight away though!!! need more info , just ask, kimi, !!! and everyone else here, u will get some great ideas!!! x

right. dawn dont panick. but i think u will need help putting things together. there r so many nibblies as i call them that u can do, dont b too scared by numbers, prep is the key!! the way i go is to think ok first work out a plate of food, then think ok on average mayb 6 diff things a head. then work out how many of each diff thing u need to put together!.and remember 150 guests and i can guarentee no 2 will eat the same. u c an do the simple thing , rice salad ,pasta salad ,etc, etc, but u need to b so carefull of the hygiene thing, cross contam etc.so stick to things that un can prep b 4 but put together at last mo. hopeing armed with these , ideas will flow. i will b back!!! just that 18 years ago i did the eve prep for my own wed to save money and it went down well. but now i produce things a little more posh as my kids would say!!!

does it not give u quantity on the bag?? soori dont mean to appear ignorant, but it is unusual if not.as for good recipes browse through all on site here, loads to c!!

martino, dont scare the woman!! im thinking she wants simple easy but different finger food to do, most that can b prepared in advance that keeps well and things that she can put together at last mo!! your head must b buzzing mine is, but im gonna let u take lead on this, i just might step on yer toes on route!!! lol kimi. help is on iots way, dawn. sorri im in a jovial mood it b my b'day next week. but i love buffet food, my fav. will pop back later to c what my friend comes up with!!! kimi.

oh well, never mind!!! hey u certainly got us all going though with the chick and the can!!! so well done.!

been a while since i cooked a good curry, forgot the smell, b ware!!! lol.

sounds really good. i have a book called simply delicious!!! dont suppose its anything to do with?? kimi.

if and when u do get your shucker and as already mentioned there r many retailer kitchen outlets out there that supply them, please, please b so careful how u open them. hold the oyster in 1 hand with a t towel wrapped round, they r tough to get into at first and if the knife slips it could hurt u. once u get an opening usualy at the pointy end, keeping knife in place wiggle it all round till it pulls apart. good luck. there r loads of toppings u can put on them and then grill if u dont like them raw, i dont!!! good luck. kimi.

it is mainly used in recipes for indian/asian cuisene. so im sure if u plugged into any of the well known indain cook books or web sites u r bound to find it used somewhere there. as for the quantity, just do as recipe suggests. good luck.

to a point jilly, everyone to their own, but i must admit it does seem one hell of a lot of trouble for what should be such a simple dish! all seemed a little long winded for me. sorri dont mean to offend.

martino. u do make me laugh!!! lol what r u like .

does it have to be cheese only gary rhodes does a real nice smoked haddock scotch egg, i recommend!!

and frexy yep i most certainly would, my kids wiped their plates clean last night, got to b a first for all 3 of them to do that . my eldest has got to b the fussiest eater in the world, a nightmare to feed , and she loved it!!! so thanks for all the laughs and what a great recipe!!! any more up your sleeve like that??? kimi.

dont know recipe but for pastry case, bake it blind then brush it with egg white to seal it!

oscar i didnt put nowt under the skin but i did put onion, carrot leek in tin to add flavour to all the lovely stock, made great gravy!!!

hi martin, i was in the same dilema 3 years ago. got so fed up paying out good money for mills that didnt stay the distance, so i deceided to push the boat out a little further. i spent £50 on a pepper mill from lakeland. its silver, big and excellent, 3 years down the line and still works as good as new.

ok, good luck, i saw on good food a few weeks ago a recipe done with the choc so sounds good. kimi.

thanks frexy, good on yeh!!! would love to c the butchers face!!! kimi.

well looks as if im on my own at mo with this, but just thought i would say .all done and wow!!!!!!! was the most succulant bird i have ever tasted, so juicy and moist. thanks. only prob i had was keeping the dam thing up. it was bubbling so much all over it kept falling with the vibrations, lol!!!. it was either top heavy,drunk, or i didnt shuv the can far enough up its butt!!!!! mind u it couldnt go much further. i ended up proping it up with another dish, looked like the leaning tower of piza, if i spelt that right!!! well will def do it again so if any of use out there can tell me where i went wrong let me know. cheers kim. mind u it could also have been the fact that i drunk too much if the beer inside the can! lol.

right everyone finally got this baby... whoops sorri chick in the oven after it fell over twice.lol. it looks so funny in the flesh, checked out that web site rustie, was funny but the real thing even better, it even looks as if it has a tail. looks so cute!!! ha, cant stop looking at it. will let u know rest in few hours time!!!

of course, will do. only need two for the dish on the day so gives me 4 to play with, thanks. kimi.

question please martino, i have only ever cooked quails eggs to do mini scotch eggs so were to a point hard boiled, how many minutes should i cook these little fellas, to soft ? kim.

karen is right, when u cook with alcohol doesnt mean u can get tipsy or anything else, its just used as a flavouring, the alcohol burns away in the cooking process!!! so if u still not happy with that then just leave it out! kim.

just a short word, this atkins diet doesnt seem to b all that, there was an artical on gmtv bout it this morning, didnt get it all but is it a good idea, wouldnt your inlaws b better doing the healthy eating thing??

i use maldon sea salt coz it is milder and i love it on a salad has a delicate taste. but also coz i use to live near maldon!!!

not quite sure where to start but where in dorset is it i live there so am interested. cheers kim.

internal burns!!! cold bum, poor thing!!! lol

internal burns, cold bum all sounds a bit scary to me!! poor thing. lol

just a quick question! does it make a difference at what temp the beer is b 4 u use it, room temp or can it come straight from the fridge, seems a little mean to stick a cold one up its bum!!!!!!

im gonna go with that martino and add a sprinkle of parsley/coriander freshly chopped into the parmesan basket too , to add to the colour theme!!! got a friend over for lunch next week, so theres my oppertunity. kim.

oooooh that soundss well nice!!!!!!!!! loooove chilli!!! thanks martino, this gets better. kim.

if u did use lavender water u might have a more fragrent chick,
but i thinks i will stay with the beer !!! me thinks chick would prefer to go happi , hic, hic!.

frexy trust u!!!! lol

morning all. i should have stayed up looks like i missed the fun!!! lol. well my turn for the chick bit tonight, im scared!!!!!!!!!! and also as an ex essex girl does that mean my chicken is gonna go all wrong, or if i wear my white stilletoes or even give them to the chicken it might stay up better!!!! lol

good luck neil, and yep would b good to c if u come up with another idea as a filling. kim.

right i been popping on and off this all afternoon, must get an early nite! c what i find here tomorrow. nite all!!!!!

message in bottle say, put bacon over top and let juices run down rather than over!!! lol

dont know really, all i can think of is to pan fry some apple in butter till browned then serve with some nice vanilla ice cream and a drizzle of honey to sweeten things up. not that i like honey but thought it all sounded good.

dont know im trying it tomorrow but if u have trouble making your chicken stand still dont u think it needs putting out of its misery first!!! lol. sori ccouldnt resist!!

does that help? my boss is all into organic back to earth stuff and tried to persuade me to put this stuff i never heard of on the burn, shyed away, waited till i got home and stuck to good old cold water.

thanks frexy for that tip, cooking this for the kids tomorrow night will let all know how it goes. already burnt myself at work today, so much fo asbestos hands!!! lol. so yep will take on board what u say bout beer left in can, could b nasty!!!

hi karen im afraid im not much help either, all i can suggest is u go to the home page, recipe and then country, c if there is anything there, paul hollywood is good for breads and biscuits, hope that is a little help if u not been there already!! kim.

heat oven up to med/high, then sprinkle a liberal amount of fresh grated parmesan cheese in a filled circle onto a greased oven tray, in oven till turning golden, then as quick as u can whip it out with a pallet knife very carefully place it over a mould, i use a small cup, till it hardens up and cools down, can b done in advance too. good luck. kim.

your title kinda confuses me, vegiburger cooking chicken with can up butt!!! lol. well i never. yep i must say i just got back and have got the chicken , can of beer, would u believe, they do a designer beer for this recipe!!!!! lol. "old speckled hen" had to chuckle god knows what the other shoppers must have thought of me!!! do u think the breweries were in on this from the start. lol!!! kim.

considering this chicken taken on royalty does that mean it will be picky about what it puts up its rear!!! lol. standing on ceremony!!! soori ,i get carried away.

what can we add to that jennifer, all sounds good to me . there was an earlier posting about a veg meal and lots of ideas given, so sure some of this should help!!! just dont panick.

hamsters, dont panick, georgie is right, just ask what veg they can eat at mo and there is always fish, grilled, steak, lamb, i believe most meat all ok, just no carbs!!! kim.

ok , thanks terry i am nosey!!! lol. well home for a mo, grabbing a bite to eat.. so we now have a royal chicken with abeer can up its backside!!!

hi terry!!! lol, destined not to connect i think. u start early, gosh i dont have to be in my kitche till 9, and its only up the road so i guess im lucky ! and yep it b a wee bit cold here too, but i got my doggy to keep me warm for now.i wont b back now till 1 ish so will c who's about, take care,kimi. chick on a throne,emmm could elaborate on that one lol!!! c u soon.

i guess u did terry, never mind. well i thought id just pop on, just seeing my kids off to school, lunches all made, bacon sandwiches for my boy!!! god im spoil him.lol. now its time for my cup of tea b 4 i hit the road myself!! hope to catch u all later, another day of laughs over the beer and the chicken!!!

right im signing out now. looks like u all gone to bed which is where im off to, c u's 2morrow!!!

and i would go for a roast veg lasagne, simple filling, tasty, looks good, mop up with garlic bread.

as if we would!!! lol. been there done that and yes u do have to know someone like that a looooong time!!! . good 2 c u to.

pps. and that is why i asked if they eat fish!!

hey all you's i agree, im not a vegi, my ex is and i here so many people as u say , say they r but they eat fish, im with u on all that, so please dont pop at me pop at those who call themselves something their not!

just keep on going terry!!! lol

take on board georgies comment, also need to know if your vegi friends eat fish??? cheers kim.

sorry terry!!! u did say in not so many words u were game for a laugh!!!

ok, i like the idea of the smoked chicken filling, and yep the basket is a full on flavour which is why i neede ideas for a light filling, so far so good. so ross any suggestions on what should follow then??? please! kim.

emmmmmmm, sounds good to me!!! lol

save some for me!!!

have u had a look at today's home page? there looks like a cabbage parcel recipe there!!! just a thought. kim.

jennifer would u risk sticking a can of beer into a mouth of jaws??? lol!!!!! poor terry, he is getting the brunt of this!!! lol

keep going u lovely people, still woul like more ideas, thanks so far!!! kim.

need long gloves to get can of beer up that!!! probably loose it!!! ha!

i know!id have done same!! lol, and im sure he will. mind u dont know i f i would fancy sticking a can of beer in its mouth anyways, scary looking thing all those teeth and big eyeballs!!! no not terry!!!!! lol!!!!!!!!

lol!!!!!!!! u so naughty!!! lol as i f i would now!!! te he!!!!!!!!

it certainly does!!! dont like the sound of the tongue!!! give that one a miss i think.

stick it in its mouth big enough!!!!!!!!! lol

what about my.smoked salmon filo baskets to start, then some lightly poached seasoned salmon fillet sat on a bed of heart shaped crispy puff pastry, topped with a julienne of veg drizzled with a champagne and herb sauce round the edges. and simply for afters ir has to b strawberry and cream!!! me sori again too. hope we all forgiven now. kim.

sori kelly!! but u did get mine!! :(

emmmmmmmmmmm!! feeling piggy in the middle !!! lol. sweet dreams.

ok now im truley lost and u b gone so i will have to sleep on it and rethink in the morning!!! lol mayb tackle again when i return form work tomorrow!!! b good u all. kimi.

spoil sport!!! lol. take care. c u all soon. kimi.

ok i guess u r !!! and thankyou, im sure one day! and ok i will do the rustie thing thanks!!!

come on now dont hold back on us terry!!!

ok, im a bit soft and not that young myself, and a bit naive!!! lol. u'll have to forgive me. and why try so hard to not b, lol! wish i new how to do the aserisks, can only do the smiley face, how sad is that. and as for the menu hope kelly follows the lead, as for me i will have to wait till the right person arrives in my life!!!!!!!!! sad. lol!!!

and?????? lol

rustie!!! tell me more! please

red light in bournemouth!!! lol. where??? lol i live near there!!! shall i avoid it???

now im confused!!!!!! lol sori didnt meant o offend!!! dare i ask??

terry u get worse!!! lol kimi.

well thanku kind gentleman!!!and i must say dont think i could do the oyster bit either but they say !!! lol so thought it might set the mood!!!

i cant take much more!!!!! ,g spot, shafting!!!!!!!!!!!!!! gold rings, come on then wheres the input from the vatican! wonder if he himself has tried this recipe, mayb we should send it to him!! would he b impressed!!! lol kimi.

u could start with oysters, raw, served on a bed of ice. if not top raw with a topping of mixed fresh herbs, garlic, chilli and a little cream and dotted with some grated cheese, grilled .next,a delicate serving of sorbet ice cream, decorated very delicatly with seasonal fruit, to refresh the pallet,main course, fillet steak, well seasoned, served with dauphinoise potatoes, fresh veg and a red wine reduction,followed by,a fondue of melted chocolate, with strawberies to dip, u can feed each other!!and to finish a small cup of velvety coffee to set the mood!! good luck . kim.

does using bishops finger mean that one has to put a collar round the chickens neck!!! lol

please!!! my stomach aches from laughter!!! what r u like!!!!!!!!! but please do finish this last thread!!! kim.

i agree neil. best of british, good luck with what ever way u go, trial and error i feel!!! but with this much input im sure u will be full of ideas now, using all that is around u and making the best of what u have, but producing good quality, tasty food that your customers will enjoy and come back for more. i cook for a living but im not a qualified chef, but when i go out to eat i expect better or same as i know i can do! would love to know where your pub is . but good luck anyways!!! kim.

well after seeing all those comments i hope u have been through all the local beers here in dorset!!!! some weird names to say the least!!!! but good im told.wonder if the chicken has a preferance to which beer u use!!!!!!!! kim.

good on u nick!

yep cant add to that!

u certainly do!! i also love olive oil and for most cooking wouldnt dream of using anything else. but do stick to the good stuff as u can read, it really does make a difference, im sure we could convert u!!!

no probs sharne, your welcome, so easy and very tasty!!! kim.

in a pan dook your chopped bacon till crispy, drain and leave to one side.in same pan saute sliced mushrooms till moisture evaporated, add 1/2 glass dry white wine and reduce, then add 1 clove garlic, double cream and warm through, when simmering add prawns presuming they r fresh,cook till pink add seasoning.then arrange a small round of salad leaves on a plate and with a slotted spoon sprinkle over mushroom and prawns. sprinkle with chopped parsley and crispy bacon. then drizzle the sauce around the edge!!!kim. serve staright away.

ok nick, no prob. good luck. yep its been miserable most of the morning!!! im sure verwood gets the brunt of it!!! lol

1 more for the list!! i did this at work last friday. slowly brown pork in pan till about 3/4 cooked, top with some apple sauce and then sprinkle with cheese back in oven till melted and bubbling!!! delish!!kim.

thanks trudi, that does sound nice. why didnt i think of it!!! lol.

hi nick, i still have a copy, your welcome to have it. and no u didnt go on i found it very interesting. cheers. let me know if u would like me to send it. ta kim.

thanks, i did a dish with a filling of mushrooms in cream but found it all to rich! still need more help.

parsley is what most use as a substitute!! hope that helps. kim.

hi, just thought i would c if i was 3rd time lucky posting this again! need help with a ligh tasty filling to go into parmesan baskets that i would like to do as a starter. any suggestions. would b sooooooo grateful!!!

chicken breast cubed, 1/2 onion chopped, any veg in basket all thrown into wok, pan,stir fried, then add a sachet of fajita mix from most supermarkets, mex section and stir fry for a few mins till chicken cooked through! i serve this with a crispy salad and tortilla, sour cream if u wish. let the kids all make up their own filling frm whats on the table!! thats what mine do, cheap ,easy ,quick!!! kim.

hi claire, i love seafood, all sorts, im a great fan of rick stein and have had the pleasure of a meal in his restaurant in padstow. he has a lot of books on the market, all very helpfull on all sorts of fish and how to prepare and serve, although as said most local fish mongers do all the prep 4 u!!! good luck!!! kim.

hi nick , just read artical about u in the local paper, very interesting. good to put a face to the name.kim. dorset.

right, i use 1 chopped onion, red and green pepper, 2 cloves garlic,brown mince add garlic, onion, peppers, tin cherry tomatoes,tin kidney beans,1 beef oxo cube,1 tsp paprika,2 tblsp tomato puree,dash worcester sauce,2 tsp chilli sauce or fresh chilli, up to u,1 glass red wine, handfull chopped fresh coriander, salt pepper to taste.bring all together in a pan bring to boil, then simmer gently for 1 hour stirring occasionaly. u may need to add a little water depends how saucy u like it. i serve with grated cheese, rice, tortilla or garlic bread!!! always goes down a treat in my house, kim.

now we know what your after. as for your sk puds, i dont think once steamed they would keep to long, suet can go tough! i would go with the cooking the meat and adding lids at last mo. as for common!! emm, u can always serve common food as u say with a twist, wild boar sausage with a herb and garlic mash, chilli, lasagne cooked with red wine,good tasty home made soups r a must,stuffed jacket spuds, leek and blue cheese,savoury quiche, pasta with home made sauces,chicken breast wrapped in bacon, pan fried, adding w wine,reduce, remove meat and keep warm, add stock, reduce again, garlic a knob of boursin cheese and simmer, then add double cream, season and thicken, goes well with new potatoes. hope thats a bit better. kim.

hi scott, im no professional but i always use veg oil to deep fry, just tastes to my liking, some use sunflower some even use lard or a mix, think its up to u at end of day. take care.kim.

sorri, yes i agree with u dorset cottage, i live in dorset and there r not many vegi things on the menu these days, there r loads of things u can do, roast veg lasagne, pasta and tom sauce,baked spuds, beans chedder. to name a few. hope it all helps. good luck. kim.

what about, quails egg scotch eggs, filo cases filled with smoked salmon an quiche mix, crostini with any top u like, sausage rolls,homemade, puff pastry spread with wholegrain mustard, then skin some tasty sausages , wrap in streaky bacon, roll up and cook, delicious,satay meat shewers,marinated chicken wings, cooked mussels with half shell on, then in a pan melt some butter,add olive oil, then chopped parsley, chopped chilli, grated parmesan, mozzarella, garlic, bring all together then top each mussel with mix and grill, freeze well and can b grilled from frozen.dips and bread sticks with veg,boiled new spuds wrapped in bacon secure with cocktail stick and bake in oven,cooked tiger prawns wrapped in strips smoked salmon and cocktail stick,mini cooked homemade burgers placed on a small round of bread same size top with cheese and bake,mini potato rosti cooked and top with cream cheese when chilled,stuffed cherry toms with garlic cream cheese,mini spicy meatballs with spicy dip,stuffed eggs,sorri got carried away, love doing buffet food,if u would like any help on any of those ideas, please let me know. good luck. kim.

gosh i do so hope u do the good old pub grub thing, get so fed up going to pubs with posh menues as long as your arm, u , know its not fresh and i get put off straight away when theres so much choice, keep it simple!! individual bowls of chill with mouth watering garlic bread to mop it up. shepherds pie, lasagene and fresh bread, not piles of old salad,ploughmans, bangers and mash, jacket spud with all sorts of toppings, cod and chips, sk pud,homemade soup, individual hotpots,just a few ideas to get u thinking, sorri i got a little carried away, just wish all pubs changed back to the old ways. good luck,kim.

hi tudor, i know tempura batter is not to b kept but used straight away1 as for a dipping sauce there r loads, one i do is 2floz w wine vinigar,4oz caster sugar,2 tsp fish sauce, a little finely chopped carrott, cucumber and onion and 1 1/2 tblsp water. heat up vinigar sugar and water in a pan to boiling, thenboil 4 i min. take off heatstir in fish sauce and veg and when cool ready for dipping, u can also use soy or chilli sauce to dip. all very nice! good luck kim.

u not getting personnel!!! lol. i usually use a t cup to mould them, its just for a starter. thanks kim.

hi, i was hoping for a little better responce to help on tasty, light filling for these baskets i do. please any help or suggestions out there??? kim.

god u so right, but what scares me is there r a lot of recipes around that do say to do that, and if u dont know better who knows!!! take heed everyone, listen to martino!!! kim.

i dont have the recipe! but i can only suggest that u shred up some cooked beef, dip into a light batter then deep fry till crispy, then in a wok heat up some sweet chilli sauce, add the fried beef and stir fry till well coated!!! worth a go!. kim.

what a hoot!!!! u all so funny.conversation gone from chicken to camel in such short time!!! lol hope u all got long plastic gloves!!!!!!lol kim.

i to do the quails egg scotch eggs for finger food!!! very fiddly, but worth the effort.and as for the seasoning of the sausage meat, what ever takes your fancy, spice it up or tone it down!! good luck kim.

hi, gary does 2 types, fish ones and the sausage ones which r u after???

hi, cant write recipe, we not allowed!!! but it is in gary's new british classics cook book! hope that helps. kim.

i make parmesan croutons, just cube some stale bread and in a bowl i put chopped garlic, olive oil, grated parmesan. give it a good mix with your hand then onto a oven tray and bake till crisp in a moderate oven! good luck .kim.

karen u beat me too it!!! very right, was where i got mine too.kim.

id like to take my radio, like to listen to songs while im cooking but would have to take paul hollywood too!!! emmm. lol.kim.

sounds good, im gonna give that a go!!!

ok rustie, slapped wrists again, all seems a bit to serious thats all.

hi helen, sounds great, dont worry bout capitals to much, i press wrong button at times!!!! would love to know bout curried beet!!! kim.

hi, my way of this is, sweat some leeks,carrotts,1onion,and 2 celery stalks in a pan for 5 mins then add some stock , season and cook for 10 mins, put through a sieve discarding veg. reheat stock, add broccolli and 1 large chopped potato, cook for 10 mins then blend!!! add stilton just b 4 u serve!!! good luck kim.

jilly i do that at home its called pil pil over there, very nice!!!

gosh, i do make my own oils. u can infuse olive oil with most things, garlic, herbs chilli etc then bottle up ,cork, leave for a few weeks and use! i would say make up your own oil or u can buy some real nice ones now , just peel leaving tails on of some nice fresh tiger prawns, warm oil through, add prawns cook till pink and serve!!! sprinkle with chopped fresh parsley!!wedge lemon and some nice crusty juices to mop up the juices,kim.

blimey , did u really need us, seems like u did a pretty good job!!! dont even think my imagination could have stretched that far!!! well done! i always remember the old days when i was in portugal with my very fussy eating 6 month old daughter 16 years ago. just had this little plug in water heater that u put in a cup, but i used it to heat soup, beans and all sorts!!! not bad hey, but not as good as u!!. take care.kim.

yes rustie u r right, i do still keep my lemons from the tree once plucked in a bowl on my window but there is no direct sunlight there, i also use them pretty quick and to date havnt had any go off yet!!

BLONDIE01, SORI HOPE U DONT MIND ME ASKING BUT HOW DO U KNOW THIS ,ONLY IN SPAIN THE TREES R IN THE SUN ALL DAY AND OUR CITRUS GROVE SELLER ADVISED US TO PUT OUR TREE OUT IN THE GARDEN IN THE SUMMER!!! SO IM A , LITTLE CONFUSED. WILL HAVE TO ASK GROWERS AND C WHAT THEY HAVE TO SAY!!

i'd go with that too. so keep sauce to minimum or thicken with flour!!! kim.

not much help. but i just keep mine in a bowl by the window. i travel to spain quite a lot, most of my friends have lemon groves , they all do same. i have also just bought a large expensive real lemon tree thats takes pride of place in my conservatory! i was told that while growing they must b kept moist, spary with mist etc, all well so far. but when i pluck 1 off to keep i just put it in the bowl with the rest. know some fruits dont mix well in same bowl, but not sure which ones. so just do as i do and keep them in a bowl on their own to use. supermarkets dont refrigerate them to sell so i guess its not needed. hope that is of some help. kim.

ok martino but im guessing u already know it!! peel and chop 1 large onion and saute v gently for 20 mins in the pan, DO NOT ALLOW TO BURN! then i add 1 or 3 chopped cloves garlic, small chopped chilli, good handfull torn fresh basil, salt and pepper to taste, 1/2 tsp sugar and 3, 400grm tins of tomatoes. bring to the boil, stirring occasionally, turn to very gentle simmer and cook for 2 hours. stir at times and if sauce gets too thick add a little water. tastes real nice, u can ommit the chilli if u like. can be made days ahead and freezes well. kim.x

rustie is right. but a good vegi meal to cook that i would think kids will eat too is pasta with tomato sauce. if u want a recipe for the sauce let me know!! good luck kim.

lakeland also do them u can shop on line at lwww.lakeland.co.uk. take care kim.

hi, just a little input here!!! i personallydont use these, but i did however buy a real good salt and pepper mill from lakeland, were not cheap. over £50 a piece, but excellent, i have spent so much wasted money over the years looking for and buying useless grinders. the stainless steel ones i got from lakeland r great, had them over 2 years and they r still as good as new, so easy to use!!!

lol u lot!!! dipping sauce to late for last night but for another time. finely chop a carrot, 1/4 cucumber 1 red chilli, 1oz onion. in a saucepan pour in 20z white wine vinigar,40zsugar,2tblsp water,2tsp fish sauce,bring it all to the boil, boil for 1 min then leave it to stand and get cool.then pour this over the chopped veg. its a great sweet and sour dipping sauce. i use it often. very tasty!!! kim.

what type of sauce u thinking of??? if i cook prawns with garlic i just marinade them in chopped garlic, coriander, chilli, lemon juice and olive oil!!! then i gently fry them in the marinade till cooked through!! lift prawns out keep warm then pour in a little dry white wine,and heat to reduce. serve on a crisp green salad pouring sauce over just b 4 u serve!!! garnissh with lemon and some crispy croutons!!! kim.

thanks sue, sounds good, will have to play around with that one, as u and i say , parmesan such a strong flavour so needs a delicate balance!!! thanks. kim.

sounds good to me michelle, ken hom said same!!! good luck. kim.

c, u not so bad, i too have disasters and my 3 kids r all so quick to critisise!!! take care.kim.

blimey matthew, im scared now, good thing im not big and dont eat curries too often, i too dont use a lot of oil in cooking so will give it a go!!! thanks. kim.

i too love that dish, hazard a guess!!! would say u just shred up some cooked beef or chicken and coat in a light batter!! deep fry till crispy, drain then coat in a sweet chilli sauce and stir fry!!! hope that helps! kim.

hi its only me again, just a thought! when i made these parmesan baskets i filled them with wilted spinach and topped with mushrooms in a white wine and cream sauce, was tasty but too heavy!! sorri to b a pain. thanks kim.

hi, im only a experienced cook, i cook for a family that cater for kids with special needs, and i love it, but i get the biggest kicks cooking for my friends. i recently saw a programme showing a way of using baked parmesan that was lifted and moulded into basket shape. i tried this it worked well, now i need a tasty light filling!!! any suggestions???

also if u have prob there the recipe is in ricks seafood cook book!!!

i go with rustie and matthew. good advise, believe me u will c the diference!!!

unless a chippy from north west replies to this , i would say depends on your taste. there r so many ways to make beef stock, gravy, most good cook books have them, gary rhodes, delia smith, they all have web sites. but be warned a lot of these restaurants dont like to give away their way of doing things, coz if u get too good u wont need to go back to them!!!

u beet me to it and im not italian, as for the sauce bit yes the authentic italians way is less sauce but if u like your sauce then use the cream, but u put the eggs and cheeses together, then add this last of all after all other ingredients put together!!! up to u in the end. thats what recipes all about, making them up to how u like!! kim.

so was that u ringing uk food live yesterday while ken hom was there, hope u got the answer u were after??? take care kim.

i'll go with that matthew, i have same book and have been using it for years . i love curries but have never tried without the oil, does it taste as good coz the gee does add flavour ?? kim.

try rickstein.co.uk. web site he has a few recipes, one is singapore chilli crab, very nice. hope this helps. kim.

not sure if this is the one but if u go to the recipes site on this and click on beef and veal, there is a veal recipe there using cheese, may this b the one, hope it helps!!! good luck , kim.

im gonna give that one a go for my vegi friends, sounds delicious!!! kim.

yep again i would go with bestmum, i dont use stock. all the ingredients i have given r enough flavours, dont want to add to many flavours or u wont taste the leek!!!kim.

carols idea is good!!! also u could marinade some chicken breast in, chopped garlic, coriander or parsley and chilli to spice it up, juice of a lemon or lime, plus zest!salt and pepper to taste. then gently fry all of this till chicken cooked through, leave to rest and if your allowed add a little chicken stock to pan juices, bring to boil and simmer, nice flavours. hope that helps, goes well with fish too!!! kim.

emm, butternut squash, i use this quite a lot!!! i normally roast it in olive oil,garlic, salt, pepper, pinch cumin. then when all soft i mash it!!! very tasty. u could also add it to mash spuds or have it as a dip!!! as a main vegi course u could do a veg quiche!!! saute up any veg u have and put it together as a quiche, vegi roasted veg lasagne, very tasty, fresh pasta made with a home made tomato pasta sauce, sprinkled with basil and parmesan, or make or buy some pesto and add to cooked pasta. all these things u could make up b 4 hand and just warm through when they arrive!!!

i agree with the redcurrent jelly bit, there r some nice makes on the market!!! i do do thids myself sometimes.

i'd go with the last 3 comments!!! cheaper by far.

all sounds good, one idea i was given was to combine a mix of hoi-sin and plum sauce!!! kim.

a red wine, garlic and rosemary gravy reduction would be nice. served with creamy mash and seasonal baby vegetables. sauce. 1 leek,chopped,1onion,1carrott,1 clove garlic, rosemary sprig,saute all this till soft, then add about 1 glass of red wine and reduce by half, then add 1/2 pint stock of your choice and reduce again till u reach a consistency that you like. put through a sieve and ready to use!!!! kim.

right, i would suggest that u cook the fennel first and keep it warm, then do the cod dish ,as fish can go rubbery if kept warm for too long, hope this helps. kim.

agree with rustie, we need more info!!! then mayb we can help!!!

hi, i would say do same as best mums recipe but i normally add 1/4 glass dry white wine and reduce b 4 i add the cream, salt and pepper, not too heavy on the salt!!!

im no expert but i use the dark tuna, sliced real thin, and so fresh, and it tastes real good, go with the fresh thing what ever the colour in my book and im sure it will be good to taste!

yeh why cant u get it in italy, never new that. and i would say to use parsley as an alternative too as i sometimes do if im out of the stuff!!!

looks like we all in same boat on that one, just go with the flow!!!

dont think i can add to much to that!!! all great ideas. u can also dry fry,just remember to use plenty of seasoning!!

all sounds good to me. plus u can always make up some beef stock, pour it over the beef and either freeze for another day, quick roast or eat with some nice horseradish creamy mash potato.

dont believe u worlds worst cook, we all have bad days, honest, trial and error!!! all i can say is if u make up a good pan full of what i suggested then u can use what u need and save the rest, freeze etc , so u will always have a base to use for what ever sauce, soup u want. couldnt be simpler!! honest. im not a professional.

depends how hot u like it and how big your bottle of oil. regardless of bottle size i would say just fill it 1/3 full of chilli. kim.

emm, teriyaki tuna, done that a few times, salmon too, real nice, simple and fresh tasting, i love those oriental fresh flavours, gives so much scope to what u serve it with, noodles, rice salad etc. got any more of that up yor sleeve mamma chef??

yes u can just buy a bottle of olive oil, just pour about a third of it out and refill with about 4 chopped cloves garlic, about 1/2 cup of dried crushed chillies and an eggcupfull of whiskey!!! portugese cheff gave recipe to me, their piri piri oil they use, watch the colour change over the weeks and the stronger the colour the stronger the heat!!! and all i do for garlic oil is take out a little of the oil and fill up with chopped fresh garlic. just make sure all well sealed!!!" good luck. kim.

there r a few things useful u can do, 1 i suggest u get yourself some nice light frnch bread, a bag of ready made salad leaves, a small packet of cooked prawns, a small jar of low fat mayonaise, a pepper mill already to use, no butter. put this all together, very tasty! also supermarkets like sainsbury and waitrose, marks and spencer do lots of low fat fresh ready to eat healthy option meals, nowt to prepare. hope this helps. kim.

i do agree with mamma chef, fish is good,but i have a recipe u may like too. cut out and butter 3 pieces of fillo pastry to make a small tart to fit into a bun tin. then i make up a quiche mix using cream i season this with salt pepper and dill. i chop a good spoonfull of smoked salmon up and fill the tart with it pouring in the quiche mix and bake in a moderate oven till well risen and brown, serve with a crisp green salad on the side. good coz u can prepare all b 4 hand and just about 20 mins b4 u serve put it all together and cook. always goes down well in my house with guests!!

hi i use this at work, great stuff and so simple. keeps for ages fresh. to use i woul simply peel deseed and chop into chunks, put in roasting dish with sprinkle of cumin seeds 3/4 chopped cloves garlic, good sprinkle fresh ground black pepper, good splash olive oil 1/2 tsp maldon sea salt and good knob of butter, give it all a good stir and put in a hot oven for half hour or till tender, massh it all up, add to anything or eat on its own or use as a dip. delish!!!

i use a curry paste that a sort of local chinese supermarket use that supply all the local restaurants. its called chinese hot and spicy curry sauce concentrate. and if u can get a number from this address i reccomend it. keejays ltd,pond hall road,hadleigh,suffolk.1p75pw. all natural. any probs let me know and i will c if i can find u a local supplier to u!! good luck. kim.

when u find the one that truely blows your mind let me know!!! i love it hot but my spanish boss likes it even hotter!! kim.

like all those comments, being a female cook. glad we dont all look like nigella though!!! ha ha!

nigella says u can freeze lime leaves and they r dry so why not curry leaves!!! i'd give it a go.

yep agree with all these comments, get down to your local waitrose or im sure most supermarkets sell it in jars now in their oriental sections, but most common in sushi recipe!!! supposed to be used to cleanse the pallett i believe!!

hi michelle, all sounds good to me. all i can add is that what i do is simmer in a pan of water is, onion, leek ,celery, carrot, garlic and any fresh herbs to hand and black pepper corn. then drain off, retaining liquid for stock!! i then add glass dry white wine,reduce all by half then add chicken as whatever and cream to smooth things out!! shouldnt need stock cube after all those flavours, all natural!! good luck, and give it a go! kim.

gosh i make my own oils regularly!! first u need a good size steralised bottle. chop mayb 4/5 cloves garlic and olive oil. pour in oil add garlic and put tight lid on . leave to marinade for at least 4 weeks, promise will b good!! i also do a piri, piri oil, recipe i was given by a portugese chekk, very spicy, but v,good!!!. steralised bottle again, egg cup of whisky, 6 cloves chopped garlic, 6 tblsp of dried flaked chilli and olive oil to top!!!. put all this together and over the weeks watch the colour change. the longer u leave the spicier it will be. just use it to marinate meat or spice up a dish, great for the barbi!!

i would say simply, just some crushed fresh garlic, crushed black pepper, chopped fresh parsley, 1 tsp,dijon mustard ,a little maldon sea salt and olive oil!!! delish!!!!!!!!!

i would use 3 leeks, chopped, saute in some butter for 5 mins, then add some chopped garlic, black pepper to taste and some wilted,cooked spinach , add a sprinkle of nutmeg, then fill your cannelloni in fresh pasta. i use lasagne sheets warmed through in hot water for a few mins. make up a tomato sauce as a base, layer with cannelloni and make up a bechamel sauce, pour sauce over pasta and sprinkle with grated mozzarella, bake in a moderate oven for 25 mins then take out, rest for 5 mins then serve with a nice green salad and some crusty bread!!

ok, blue cheese, i recommend u buy some roquefort, add some mayo, your own or bought, drop lemon juice, black pepper,1/2 tsp english mustard, 1/4 tsp horseradish and some chopped parsley!! and away u go. good luck. dip with a bite. kim.

get your point rustie but does that mean we should all wear space suits to cook in??? ha! and yes quite right about the cooking in your own kitchen bit. but i think she should set an example!!!

thanks shaun, will check the web site. not cheap hey!!!

i agree!!!

i agree, being a cook myself and i have long hair, when i did my food hygene certificate one of the things i learnt was to tie hair back or wear a hat!!! she should know better!!! kim.

yep its true as the heat is getting to the chicken from both sides at the same time it will only take minutes!!! so be carefull not to over cook!!!

i woul go with the tempura thing, delicate fish delicate batter!!!and yes it is yummy with prawns or vegetables and u can make some great sauces to dip in!!

lakeland will be your best bet and u can order on line.

i would get the blender out, buy some cooked smoked salmon, add a good dollop of mayo a good dollop of double cream, small handfull of dill or parsley, salt, pepper to taste, juice of half a lemon and if u want it to have a kick a drop of tabasco sauce, give it a whizz and there it is!!! give it a go, kim.

try rick steins food heroes cook book!!!

hey your welcome, the names kim by the way, hope it eats well!!

right! in a pan saute some chopped carrot, garlic, onion, celery,leek till transparent!! then add 1 pint of vegetable stock made with marigold boullion granuals, cook till veg tender then strain in a sieve reserving the liquid, bring stock to simmer and add a real good 2 handfulls of rocket, also add 1 large diced potato to liquid and simmer gently for 15 mins, season to taste, sieve or strain or blend all this together, ready to serve, and add a spiral of double cream to the bowl , looks good!!

hope this is the one!3lb belly of pork, with rind!, 1tbls sichuan peppercorns,1 tsp black peppercorns,2 tblsp,maldon sea salt,2 tsp five spice powder,2 tsp caster sugar,

canapes, my favorite!! sainsbury do great little pastry fillers, in the cheese biscuit section, all u have to do is fill them. i do a prawn or seafood filling with mary rose sauce, also a tomato salsa with basil, pesto and soft garlic cheese, chopped cooked chicken in white sauce, use cambel's soup for that,curried egg mayo,i also make mini quails egg scotch eggs, mini sausage rolls, bought puff pastry, spread with whole grain mustard, laying parma ham on top then skin some raw sausages and make up as normal and bake, very tasty! mini blini that u can buy now, and spread with some soft cheese a little smoked salmon, or some mini, smoked mackeral in mayo with a hint of horseradish!! god a head full of ideas!!! hope this helps.

what i would suggest!!! dice up a carrot, 1 leek, 1 stalk of celery, 1/4 onion 1 clove of garlic, sweat this off in a pan till transparent. add 1/2 pint of good fish stock and cook rapidly till reduced by half, then add 1/4 glass of whisky and reduce the sauce by half again, strain through a sieve, discarding solids. gently bring back on heat to simmer, add handfull of chopped parsley and 1/4 pint double cream cook on high heat till thickened, add small knob of butter and season to taste!!! good luck.

my ex husband has been a vegetarian for years now, but i nearly always did a roast vegetable lasagne when we had company as it looks, tastes good and u can prepare it b4 hand. tastes so good u dont miss the meat, i promise!!!

if u want to freeze soup i would suggest u leave the cream out till u ready to use it. as for the freezer i would say, well sealed about 6 months as for the fridge no more that 3 days!!

once u have cut your brie into wedges, dip them in beaten egg and then into breadcrumbs and then deep fry for a few minutes till brown, serve with cranberry sauce!! another good recipe is filo pastry cut into 4inch squares about 3 layers nicely buttered then wrap a chunk of brie and a tsp of cranberry sauce into the centre, wrap up like a wonton and bake in a moderate oven till crisp. real nice.

oh well, no response to this one looks like im on my own again. but seriously if anyone out there knows where i can get a really nice, solid looking, silver knife holder would be good!!!

lakeland, is where i got mine. u can purchase them online!!! gooluck.

i recently watched nigella as on many occasions cooking and noticed she had a real nice stainless steel knife holder, i would like to know where i can get one??