Sumac is used in Turkish recipes - I think it is a blend of spices. We always bring some back with us, so can't say if it is available here. I would try an Asian outlet. 'Sir' uses it a lot with chicken (his favourite meat). He tends to use it with oil as a rub or marinade. Hope this helps.

I always thought that PTFE meant 'Pan To Fry Eggs In'

Fell into it by mistake. Friends of ours had a restaurant (very small with limited menu) and when the chef left they asked me to take the job "Temporarily". Stayed until the owner died, would have kept it on, but could not afford the price at the time. Was really hard work, but I loved it. Long hours, not much money - depends what you want out of life. I was lucky, have a great hubbie, no mortgage and only my daughter at home.
Can't advise you what to do - I don't know your commitments - just have to say that I enjoyed every moment. Still have tales to tell about drunken waitresses, Policemen partying to celebrate a good 'collar' etc. etc. etc. Wouldn't have missed it for the world.
Good luck in whatever you decide, hope it all goes well!

Everything over-garnished! Did we really do that back then?? Think I did!

Don't forget to add a knob or two of butter!!

You used to be able to buy saltpetre at the chemists.. don't know if you still can, but it could be worth a try.

Asda are doing a truffle butter this christmas. Don't know the price, but it may be worth a try.

Love truffle with scrambled egg and smoked salmon for breakfast on Christmas morning. Just a word to the wise, if you haven't used truffle before, it has a very powerful taste. I would use just a little at first - if you really like it you can use more next time. Hope you enjoy.

Hi, Shnookina. I have only ever made them with icing sugar and egg white. They always turn out ok and the children love them.

Thanks, Livewire. Had a quick check, looks like it may be one idea. Will try it out on the 'darling' child tomorrow.

My grand-daughter has 'volunteered' me to make christmas biscuits for her class party next week. Some of the children are vegetarian and some have nut allergies. Previously, I have made gingerbread, butter cookies and brandy snaps, but would like to do something different for them this year. Any suggestions would be welcome.

Do you have a local deli? These are usually very good at this sort of ingredient.

hi, sugarpuff. Had my gall bladder removed. Know what you mean, but I still use chillies in small quantities. I tend to remove the seeds as I find this is less likely to cause any problems. Hope you keep well.

Dead easy - don't know how many you want to cater for but this is for a pint of milk which will serve between 4 and 6.
Reserve about 2tbls of milk from a pint. Bring the rest to a gentle simmer. To the cold milk add 1tbls of cornflour and mix to a paste. To the milk in the pan add sugar to taste ( I usually add about 2tbls) and a small knob of butter. When the butter has melted add the milk and cornflour mix. Bring gently to the boil stirring all the time and simmer until thickened. At this stage you can add any spirit you wish - e.g. Brandy or Rum - then simmer for 3 mins. serve hot or cold.
Hope you enjoy.

Hi. Frexy - go onto Christmas topic 'How's your bird? thread. We have been having a discussion on this very subject.

If you are making snowballs - put a dash of lime juice ( I use Roses) in the glass first. Swish round the glass and then empty out. Put a splash of brandy in and then your Advocaat and lemonade - Don't forget the cherry!!

Hope the radish go ok, Mary. Celery is not too hard to grow either and you can pick it while still tender and use it as a veg. Braised in herbs and white wine.

Finely chop your cabbage. Place it in a pan with the juice and zest of one orange and 1/2 a lemon. Cook for about 5 mins. (you want it to stay crunchy). Served with toasted almonds sprinkled over. Delicious.

Always keep mine in the salad chiller in my fridge. No problems in summer because we grow them and I just collect fresh as and when I need them.

Sorry, Dave...., what do you mean by 'ethnic type stuff'?

Hi, cep. I have a recipe for Lobster Newburg in a VERY old copy of the Readers Digest Cookery Year. Don't know if it is in any of the more up to date versions.

Thanks, Livewire. Thought I was right but was confused by Jeni on Bites tonight.

Can someone please enlighten me - I thought that peanuts were groundnuts and that, therefore, the oils are the same! Is this not the case?

I know that rock salt is mined inland - in Cheshire for example - and sea salt is obtained from sea water. I always think that sea salt tastes sweeter than ordinary salt - but that may just be me.

I do a mean duck with plum sauce and pasta - but doubt you will have any leftovers. Good luck with your duck.

Hi, Lizzie. Just to let you know that I cooked your Chicken in Beer for dinner tonight. Everyone loved it! One grandchild had 4 pieces - she is a growing girl. Thanks again for the recipe. Lots of and

Hi Luvdocta - many thanks for the offer. I do have a good Asian supplier very near and can usually get what I want. Was just struggling with the cayenne for some reason. Hate to run out of it.

Hi, Devs. Printed off a mail order form today. Will certainly check out next time I am having problems. Thanks.

Old fashioned plum pudding doesn't have alcohol. But any recipe can be adapted - orange juice will not curdle the mix, or as Leslie says use a fruit tea.

No Sainsbury near to me. Asda, Tesco and local suppliers. Was getting desperate, have just used my last bit tonight.

Checked out your site - order will be forthcoming when Sir decides what else he wants!! Thanks for the info.

Agree with Livewire - rump is best for burgers. Mince needs to be cooked either very quickly or for a long, long time - doesn't work for burgers.

If you are going to use the zest - unwaxed is best (hey, that nearly rhymed!).
Agree with Goldie, it is quite easy to tell if you know what you are looking for. Asian outlets tend to have unwaxed - but more and more independant greengrocers tend to have them. The problem for the supermarkets is that the shelf life is not as long and they don't look as 'pretty'

Then my day has not been a total waste.

Thanks for that - will check you out.

Antipopup - don't give up! Can't help with your query, but you are not alone out there.

I am struggling to find cayenne pepper at the moment. Have tried all my usual sources - Asian supermarket, supermarket, deli - no luck! Does anyone know if there is a supply problem?

Sounds pretty good to me. You could also offer a garlic mayo for those who don't like Marie Rose. Good luck with it, let me know how it goes.

Hi, Lizzie. Thanks for that. Will certainly give it a try. Sounds just my kind of recipe - simple and tasty (one might almost say just like me - or then again, only the simple bit).
Take care.

Any time you like - just bring white wine.

Did grilled lobster with garlic butter and cheese at weekend - Sir and I were alone for a change - if I say so myself, it was pretty darned good!

Surprising what you can do when the urge takes you! Even had to wait for the lobsters to be boiled.

Clean your frying pan like a wok. Wash with hot water, no detergent and NO aabrasives. This work for me.

First off - DON'T LET ANYONE ELSE SHARPEN YOUR KNIVES - second, do you have a good, old fashioned sharpening block? this is the best way to do it. Only you can sharpen a knife to your cut. A butcher taught me how to do it, and I still sharpen my own by hand.

No, it is all to do with the ripeness. If the fig is very ripe, then the skin will be tender and fit to eat. If you are not sure, then just eat the flesh.

Yeah, flaky, you are right - dead man's fingers. My only excuse is that I had had a very hard day.

For a pav. you should make a base of merinque and the build up the sides before baking. This way you will have a natural 'basket'!

Try sprinkling with a little water before baking.

Hi, Flaky! Welcome to the site. I have made stock in the pressure cooker and would agree with Mrs Woof Woof. You do need to dry roast the bones first. But why not just boil them after roasting? Reduce the liquid to half by first boiling and then simmering. Looks after itself! Just don't go out to lunch.

Prepared my first lobster in a caravan with one, reasonable, knife and a copy of Readers Digest Cookery Year. Made Lobster Thermidor and have been making it since. I, personally, just discard the head and lady's fingers.

Food Hunter and (sorrry, James darling!) Deck dates. waste of James' talent.

just come to me - the name is ROMA, they also have a cafe. Hope this helps.

Have you tried Katsouris in Bury Market Hall? Not an Italian deli but covers a wide spectrum, or you could try the one on Manchester Road from Whitefield to Bury - cant remember it's name at the moment. If you are coming from Manchester along the A58 it is on your right just before the turn for Radcliffe. If I remember the name I will post it tomorrow.

Sorry to tell you this, but I have 4 bottles of truffle oil in my cupboard. They came as part of a wine deal (12 bottles of reasonable Italian wine, plus various food items and, usually some kitchen equipment for £50 plus p&p)

This recipe has never gone wrong in the history of man (but I have never known a man cook it before)!

Sorry, bananarama. If you can add butter and more salt that's my type of food. I am sure that others will be of more use to you.

Hi, Helen's Mum. Here are the quantities (for 4 persons) for Tarragon Chicken.

2oz butter
4 chicken portions ( I use legs, split into drums and thighs, skinned)
1 family size (med) pack plain crisps
4oz grated mature cheddar
1 tsp dried tarragon
Pepper - you should not need salt because of the crisps, but go with the flow (I put extra salt on ready salted crisps!)
Hope you enjoy this. When my daughter went through her veggie phase, she would not eat the chicken, but loved the topping.

Skinless chicken breasts, pour over a good tomato sauce (preferably home-made). Place slices of mozzarella on top and bake (covered) in oven for about 40 mins. Remove lid for last 10 mins. Hope this appeals to you.

Chicken and crisps - gorgeous! Chicken portions (skinned and brushed with melted butter) Mix crushed crisps with grated cheddar cheese, tarragon and black pepper. Pour over a little melted butter and bake for about 40 mins or until the chicken is cooked. If you fancy this, I will post the quantities tomorrow. My family love it - and it is great on a buffet.

Thanks, Rustie. Just checked out the info.- Would have to eat about 10 tonnes of goulash to have any effect, but the info is worth knowing.

Feathers, where do you live? Am a Lancashire Lass and have never heard of Waterfields.

Hi, Kea. Agree with boiling a finely chopped onion before adding it to a good cheddar, never tried it with the egg though.

Thanks.will try that site, spadge1. Helen'smum what is goig on?Paprika is hungarian!!

Hi, does anyone have a recipe for paprika paste. Need it for a Turkish recipe and can't find it anywhere.

Hi, Anna, for pickled onions I use Welsh onions. Don't know if you can get them in Italy. Can we send seed to you? If so, when they are available, next spring, I will send you some.

Sorry, have to say that I love watermelon - ice cold, in Turkey when it's hot. Newkidontheblock, you are right about corn not being digested. Tofu, what is that all about? Hate the stuff.

Hi, foodies. Does anyone have a recipe for paprika paste - I need it for Turkish recipe. Have tried searching but without any luck. Local deli has not got, neither has local asian supermarket.

Don't know, but as he comes from Yorkshire I bet she was - maybe not proffessional but good.

This serves 6 (or 4 if you are hungry)
1lb Lambs liver ( sliced and tossed in seasoned flour), 2 small onions (finely chopped), 1 clove garlic (finely chopped),
Sauce: 1tbls orange juice, 8tbls Red Dubbonet (I use a full red wine), grated rind of an orange and a little grated lemon zest, 2 tbls chopped parsley.

Cook onion and garlic in oil and butter until soft and starting to colour. Add liver in a single layer and cook (over a low heat) until the blood just starts to run. Turn liver over and cook for a slightly shorter time. Remove liver and arrange on a warm serving dish, cover with onion. Keep hot
Stir orange juice and Dubbonet into pan juices and boil rapidly until reduced by half. Remove from the heat and stir in most of the parsley and orange and lemon zest.
Pour sauce over liver and garnish with remaining parsley and zest.
Serve immediately.

Hope you enjoy this - it has been a family favourite for a long time.

I have a great recipe for liver with orange juice and dubbonet ( I cheat and use red wine). If you would like it I will post it tomorrow when I have a chance to sort it out.

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Hi, it's me again. Thanks to Snowy - I made your 'Quick lemon souffle' and it was just as I remembered, but better. Sir and daughter refused to try it - they said one go at Lemon Fluff in any lifetime was enough. However, my grandchildren ate it, loved it and came back for seconds. Having tasted it again, I have to say that I think it is a childrens sweet. Still, a great success. Thanks to you all out there.

Thanks, Debbie. That looks to be just what I was looking for. Seems that 'sir' is in for a treat this weekend. (culinary type, of course!!)

Thanks for that, Livewire. Not quite what I was looking for. More an 'old fashioned' recipe. When my mum cooked ox-tail we didn't have grapes. Am I showing my age???

Hi, it's me again. I promise that I can cook and as I have (at last count) some 60 cook books of varying vintages, it is possible that I do have a recipe. However, dipping into this site has led me to believe that what you lot out there don't know about recipes isn't worth knowing. So, here I go. Bought an ox-tail at my butchers yesterday and have promised 'sir' that I will cook ox-tail stew. I thought I was doing soup, but he insists that is should have 'lumps' in it. Any suggested recipes? Have tried Google but got bogged down.
Thanks in advance.

You can tell if mange-tout are fresh by snapping one. If they are fresh they will SNAP crisply, if they are a bit limp - forget it. You could also grow your own if you have a garden, they are readily available as seeds and grow, virtually, untended.

I have previously stuffed a boned-out chicken with, first, a layer of stuffing (any well flavoured one you prefer); then a layer of parma ham; followed by a layer of mushrooms (cooked with garlic). Stitch the chicken up and truss with string. Roast as normal. This slices beautifully and you will be surprised just how far it goes.

Hi. Try a beef tomatoe scooped out - then crack an egg into shell, grate some good cheddar on top and bake for about 10 mins. Great with crusty bread or try with ciabbatta rubbed with garlic and oil and then grilled.

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Many thanks to you all - Livewire and Snowy, it looks like this could be it. I remember that I got the recipe from a lemon juice source (think it was a Jif bottle). My only excuse for this recipe is that it was long before I knew how to cook PROPERLY (as hubbie says!).
Will give it a try this weekend and let you all know the results.

I am new to this website and it is the first time I have every posted an enquiry, so thanks to everyone for their input and time.

Hey, Livewire! I think you may be on the right track with jelly and evaporated milk. That certainly rings a few bells. Any chance of a recipe? Maybe a wicked aunt made it for you! Thanks for your input.

terrrydox. many thanks for your interest. Cardboard wasn't in the list of ingredients, but it certainly tasted like it. Will update you if I find a recipe.

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Many years ago I made a dessert called 'Lemon Fluff' it was awful, and to this day every time I make a success of a new recipe someone reminds me of 'Lemon Fluff'
If anyone out there has a recipe for this, one that they are sure will work and not taste like cardboard (as per the original), I would be eternally grateful.

I would love to serve it to my family once again - but this time knowing that I have got it right.

Truffles love chicken. Try thin slices of truffle and foie gras UNDER the skin of a chicken and then roast.

A favourite New Year breakfast in our house is scrambled egg with truffle - very indulgent, but a great start to the new year.