"Study something that will be of more use when you leave school???!! That's genius i'm in my last year of a law degree "

WELL SAID - PADDA1! What can be more useful!

Nice to hear from you again Mary - albeit to have a quick chat. At least we know that all is well with you. Do you remember me? I was going to Australia on holiday from South Africa to see my step son in Sydney a few years ago and we chatted briefly about it. Keep well and happy cooking!
Now we just have to see what happened to Victoria123? She was from the UK but living here in SA. Pop in again if you get the chance V123!
GQ

Hear hear TD - I agree fully!

"I don't really post elsewhere either, but still talk to Mary, TerryDox and a couple of others. I also emailed Tina recently"

Hi Rosti, You quoted the above - so why do the above 3 not post anymore? Especially Mary and Tina!

Will have a look but otherwise just Google 'Vindaloo Chicken' There are plenty recipes out there. I am sure tho someone here might just post one.

Try BBC Food!

1. So what if you put them in the oven sprinkled with olive or vege oil with plenty cloves of garlic, rosemary and salt and pepper. Pour over melted butter when cooked.

2. Boil and then add plenty chopped parsley and butter

I know of Vindaloo but never heard of Tintaloo!

How does he cook them?

Hi Mrs Woof Woof, I very seldom post here these days as well since all the old favorites started leaving. I wondered many months ago what happened tp Mary, Tina, also Victoria 123 (I think it was). These gals were always so interesting. (you as well)
Somehow things got a little 'tired' here so I moved on. Iam posting elsewhere but have never really settled in!

Thanks alc28 but in the end I just went with a strawberry sauce on the side and a few fresh strawberries as decoration.

I would like to do a fresh piece of corned beef in the slowcooker - any recommendations? Anyone ever had the corned beef sandwich on rye at Selfridges. To see those big slabs of juicy freshly cooked beef lying there and being sliced up - THAT is what I want! hee hee

I am sure it can be frozen until needed. Why make something just for the hang of it?

Can someone help me asap - like today! Cheesecake is something I should have attempted many years ago but as I was not into c/cake never bothered. Now I want to attempt one in my ?'s. I plan on making a s/cheesecake in a spring form tin. I know all the steps right up to the jellied topping which someone has suggested I do. Please talk me through this stage. E.G. do I semi set the jelly, do I put the strawberries on first and then the jelly glaze? Just an easy and quick way if possible please! I will thank you in advance.

It is a very basic square tea biscuit commonly known here in SA as Tennis Biscuits. Why, I do not know. It is used more often than not for fridge tart bases, crushed biscuit bases etc. rather than the more expensive digestive biscuits. It has a very very mild hint of coconut but not to the extent that it can be tasted in desserts. I'm sorry but that is all I can really tell you about it! The above recipe calls for them because of them being square and not round.

Oops! Just seen the date and methinks I am too late!
Try it anyways

Try this one! Always goes down well at my more special 'do's'

1 Cup (250ml) castor sugar
½ Cup (125ml) butter
1 Egg
1 Tub (250g) smooth cottage cheese or Mascarpone cheese
15 Maraschino cherries, drained
15 TENNIS BISCUITS
200G Chocolate

Method:

Cream the butter & sugar.
Add the egg and beat very well.
Add cottage cheese and stir until just mixed. (Chill if mixture is too runny.)
Arrange biscuits in three rows of five on a large sheet of foil.
Spoon the cottage cheese mixture onto the biscuits.
Place the cherries in a line down the centre spacing them evenly.
Raise the biscuits from the outside with the help of the foil and fold towards each other to form a triangle with the filling in the middle.
Wrap the cheesecake firmly in the foil and freeze.
Melt the chocolate and spread over the two upper sides of the cheesecake.
Wrap in foil again and store in the freezer until needed.
Cut into slices to serve.

Hi Mrs Woof Woof, Yes all is well thank you. Just have not had the time lately to post. BTW what happened to victoria 123 - was that her name?

Hi all you posters, Have not been posting for a while so hope all my old fellow posters are doing well.
I have not the time to read through all 70 postings on slow cooking so hope this query has not been raised before. I have a Tedelex slow cooker with temps of low, high and auto. As I have not used it for some time and have misplaced the booklet, can someone tell me which is the hottest - Auto or Hot? I realize that the auto keeps a constant heat but is the heat hotter than the hot?

Thanks Livewire, Not sure myself but I will pass these links on to my niece
who is actually the one looking for the recipe. I know I saw Nigella make it some time ago but cannot remember too much about it except she used frozen peas.

Looking for Nigella's Pea Soup she made using frozen peas (I think!?)
Can anyone help please?

Yes I have used them on the odd occassion but call me old fashion, I still prefer the good ol' metal trays/tins etc. I did grease mine only because I don't like to take chances.

www.thecookbookcritic.com I found it on this site if this was the one you were looking for.

T27, did you get to do your lamb shank dinner?

Does anyone have the toffee recipe or know of it which was on the Lyons syrup tin in the 70's?

LAMB & ROSEMARY BAKE


1.5 KG LAMB KNUCKLES/SLICED SHANK
2 SPRIGS FRESH ROSEMARY OR 5 ML DRIED
50G BUTTER OR MARG
50 ML OIL
2 ONIONS
250 ML CHICKEN STOCK OR WHITE WINE
500G TOMATOES – PEELED AND CHOPPED
1 KG BABY POTATOES – PEELED
SALT AND FRESHLY GROUND PEPPER
IN A LARGE BOWL SEASON THE LAMB WITH THE ROSEMARY, SALT AND PEPPER. LEAVE FOR 15 MINUTES
IN A LARGE FRYING PAN COOK THE ONIONS IN THE BUTTER AND OIL UNTIL SOFT.
INCREASE THE HEAT AND ADD THE LAMB AND BROWN WELL ON ALL SIDES
BRING THE STOCK OR WINE TO THE BOIL IN A SMALL SAUCEPAN AND ADD TO THE LAMB.
SIMMER FOR ? 20 MINUTES UNTIL MOST OF THE LIQUID HAS EVAPORATED.
ADD THE TOMATOES AND BRING BACK TO THE BOIL
TRANSFER TO AN OVENPROOF DISH AND BAKE @ 180? C FOR 1 HOUR, HAVING ADDED THE POTATOES AFTER 30 MINUTES.
SPRINKLE WITH CHOPPED PARSLEY BEFORE SERVING
N.B. MORE LIQUID IS NEEDED FOR THIS RECIPE – NOT ENOUGH GRAVY – INCREASE CHICKEN STOCK. SERVE WITH RICE

LAMBS SHANKS IN RED WINE
Serves 4


4 lamb shanks

3 tablespoons all-purpose flour

Salt and freshly ground pepper to taste

2 tablespoons butter

2 tablespoons vegetable oil

1 cup finely chopped carrot

1 cup red wine

1 tsp dried thyme, 1 bay leaf, 2 sprigs parsley

1 clove garlic – finely minced

1 tsp dried marjoram

1 onion chopped

1 stick celery, chopped

Preheat oven to 350 degs (180 C)

Rub the lamb shanks with flour seasoned with salt and pepper.

Heat the butter and oil in a pan. Brown the lamb on all sides then transfer to a casserole. TO the same pan add the onion and cook stirring, until wilted. Add the celery, carrot and garlic and cook briefly. Stir in the wine and pour the mixture over the lamb shanks. Add the remaining ingredients and salt and pepper to taste. Cover closely and bake for one and a half to two hours, or until the meat is fork tender. Serve with rice

If you google 'subway copycat recipes' you might just be lucky! Not sure if it is the mexican southwest sauce you are looking for.

no
single
save time
not fussy
open container and eat if cold dessert or heat in a few minutes for warm puddings
warm puddings
chocolate
normally at friends!

My favorite is stewed dried fruit, warm, served with a dollop of ice cream - very healthy! Otherwise Google 'dried fruit recipes' and you will be surprised just how many there are. [link]

SLOPPY JOES

1 lb. ground beef
1/2 onion, diced (I use 1 t. onion powder since we don't like onions.)
1/2 green pepper, diced
1 1/2 t. chili powder
1 1/2 T. brown sugar
1 t. garlic, minced
1 t. white vinegar
1 10-oz. can tomato sauce
Salt to taste

Brown & drain ground beef. Add pepper, onion, garlic and saute for approximately 5 minutes. Add other ingredients & simmer for 10-15 minutes. Serve inside hamburger buns with shredded chedddar cheese.

Lasagnes?
Sloppy Joes?

I should imagine it is according to your taste and heat preference in cuury powder.

Why was my recipe for chocolate brownies deleted - I don't think there was a copyright to it!? I think Molly would have enjoyed baking them!

It's tangy as in potato salad; it tenderizes biscuits and chocolate cake; it's thick like cream for a great herbed marinade in chicken and fish; it is a famous salad dressing ingredient, and no, it does not contain butter.

Way back when, buttermilk was the liquid left over after the butter was churned. This liquid combined naturally with airborne bacteria to become thickened and “soured.” Today's buttermilk starts from lowfat or skim milk and is cultured with lactic acid. At 2 grams of fat per cup versus the 78 in a cup of cream.

HOMEMADE BUTTERMILK RECIPE

1 CUP WHOLE MILK
EITHER 1 AND 3/4 TBSPOON CREAM OF TARTAR OR 1 TBSPOON WHITE VINEGAR OR 1 TBSPOON LEMON JUICE

ADD ACIDIC INGRED (TARTAR, VINIGAR OR LEMON JUICE) TO THE MILK AND STIR. LET IT STAND FOR 15 MINS AT ROOM TEMP. FOR 15 MINS. THE MILK SHOULD START TO CURDLE. STIR WELL BEFORE USING.

A COMBINATION OF PA\LAIN YOGHURT (3/4 CUP) AND WHOLE MILK (1/4 CUP) CAN ALSO BE USED TO REPLACE A CUP OF B/MILK IN MOST RECIPES.

Hi,
Has anyone got a quick and easy recipe for the above. Not the baked kind! Either point me to a link or a chef - many thanks.

Mmmm, yes thanks!

Thanks Rosti for that but what if I had not posed the question or planned on posting, is there another way? Not being difficult just curious!

I know I am supposed to click on 'Website Feedback' for this question but the page was unavailable. so please answer my question - where do I click on to find all my past postings. They say click on my name but where!? I know I can scroll forever to find one of my postings to find my name but there must be an easier way! :

I am sure this is who mm meant - a mistake easily made!
Thanks for the link, will check it out.

Where do I find the recipe - please please please!

Thanks - looks good enough! Have a nice day.

Thanks - it is great! Where is MR's mums recipe? On his site?

FORGOT TO MENTION. DON'T FORGET TO REMOVE CINNAMON STICK FROM MILK BEFORE ADDING TO CORNFLOUR ETC.

As far as I know Milk Tart (Melk Tert) is a traditional South African tart and as far as I know it was never made with Marie biscuits but a pastry base. The biscuit base is the quick and easy way! Here is my recipe :-

MILK TART (MICRO)

BASE: -

80 gr. MARGARINE
1 EGG
5 ml BAKING POWDER
60 ml BROWN SUGAR
250 – 300 ML CAKE FLOUR
PINCH SALT

1.CREAM MARGARINE AND SUGAR. ADD EGG, FLOUR, BAKING POWDER AND SALT.

2.PRESS INTO PIE PLATE AND PRICK WITH FORK

3.COOK ON HIGH FOR 5 MINS.

FILLING: -

500 ml MILK
CINNAMON STICK
20 ml CAKE FLOUR
125 ml SUGAR
CINNAMON
15 ml MARGARINE
20 ml CORNFLOUR
2 EGGS
5 ml VANILLA ESSENCE

1.HEAT MILK, MARGARINE AND CINNAMON STICK ON HIGH FOR 5 MINS.

2.COMBINE CORNFLOUR, FLOUR, SUGAR WITH EGGS AND ESSENCE TO MAKE A SMOOTH PASTE.

3.ADD HOT MILK STIRRING CONTINUALLY AND COOK ON MEDIUM HIGH (70%) OR ROAST FOR 6 –8

MINS, STIRRING FROM TIME TO TIME UNTIL THICK.

4.POUR INTO PASTRY SHELL, SPRINKLE LIBERALLY WITH CINNAMON. COOL, THEN PLACE IN FRIDGE.

Great link! Thanks Redsix1. Hope past posters on this subject will visit the link and hence clear up the 'mystery of the broerwurst'!

Thanks Rosti - mmmm, wonder which one red09 made?

I too notice this a lot on the shows especially the male chefs who have longer hair. They always seem to be sweeping it away from their foreheads, eyes etc. I notice this esp. with Mike Robinson and Georgia Loacatelli (hope that is the correct spelling).
As for Tamarind who continually swings her hair about back over her shoulders - not good for the hair flying into the food for whoever has to eatit. Are we being a bit nit (scuse the pun) picky By the way I do love all three chefs tho.

Where to find the recipe please and whose was it!?

What was it you were making!!??

Thanks all - hope you all had a good festive!

Thanks again and have a wonderful Christmas. Hope you get time to rest.

That way sounds good to me victoria. What was the oven temp. - I should think about 150-180 or lower?

Hi fellow posters,
Please be patient with me as I klnow this topic has more than likely been discussed many times. In all my years I have never had to do the Xmas turkey so never take note. Now this year I have got a bee in my bonnet and decided to do one. Please give me your hints and tips on roasting a no fuss, quick and easy way to do one. Please don't refer me to sites where I have to read 'soak turkey overnight'! Preferably chuck it in the oven and forget about it!

Hi, Anybody out there with a tip or two on how to prepare pita breads before filling? I have endless trouble when I am filling - either the pita splits or wont open properly or .....................!!!!!!!!

One is almost afraid to ask a simple question these days!

I did ask and the answer was 'mash' - hence my question where did the squab fit in? Thanks for clearing that up for me!

Hi,
I was very curious the other night when we went to dinner to see Squab Champ on the menu. As far as I know, Squab is the meat of a pigeon (correct me if I am wrong) and champ is a type of mashed potato. Why then were we served basic mash potato - where does the Squab come in and why is it called that?

Well I have never seen them in the home of the Sharks but must admit have never really looked. Will be keeping an eye open from now on!

Thanks Livewire!

I heard that JM was seeing his dance partner after the competition finished. Was this true and are they still an item. I don't live in the UK but love watching him on his cooking shows!

Hi Maggie, Can it be low fat yogurt or must it be full cream? I make rusks using buttermilk.

What part of SA do they grow?

Thanks so much!
GQ

Hi all,
I know in the US sticks of butter are the norm but we don't get it here in this neck of the woods so can anyone tell me how much one stick of butter weighs?
Thanks in advance

Watched Rachel Allen make caramalised shallots but have forgotten the ingredients except for the cup of red wine she used. Also she toasted/caramalised some walnuts on the same programme. Please if anyone knows where I can find these recipes on the web, let me know asap! I have looked on the uktv food site but with little sucess.

This is the easiest fudge recipe to make with condensed milk using the micro!
I have posted this b4 on this site when it was previously requested..

MICRO FUDGE


1 TIN CONDENSED MILK

500 g SUGAR (CASTOR)

125 g MARGARINE

5 ml VANILLA ESSENCE


METHOD : -

1. COMBINE ALL INGREDIENTS EXCEPT ESSENCE IN LARGE PLASTIC BOWL.

2. MICROWAVE 9-10 MINS ON HIGH. STIR EVERY 3 MINS. ADD ESSENCE.

3. POUR INTO A SHALLOW GREASED CONTAINER.

4. STAND FOR 10 MINS. BEFORE CUTTING INTO SQUARES.

5. PUT INTO FRIDGE TO COOL.


? WATCH FUDGE IN MICROWAVE CAREFULLY AFTER 5 MINS. SO THAT IT DOES NOT BOIL OVER.
? STIR TWICE IN 1st 5 MINS.
? CAN ALSO ADD COCOA BEFORE YOU PUT INTO THE MICROWAVE.

Anyone out there who can help? I have a taste of baking powder in my baked rusks. Someone said to add a dash of vinegar but how much? My recipe is 1 kg of selfraising flour with 15ml of BP. I am sure this question and answer will aply to any baking which has BP and has this problem! Maybe someone from SA can answer as rusks are a SA tradition. Many thks

Yes, very annoying -thanks Rosti for the link but as I visit this site so seldom these days might not even bother to bookmark! Miss the old 'faces'and have not had the time to get to know the knew ones - sorry!

Whenever I click on a subject on the message board it opens in UKTV and not on the topic.
E.G. click on food chat or website feedback it opens in UKTV
What is happening?

Hi cornetto, Yes, I live in sunny SA - nothing to beat that African Sky! Where are you?

Breakfast
Lunch - Be it a sandwich or a roast
Supper/Dinner - Normally a cooked meal

I beg to differ, Bunnychow. I am South african and I call the evening meal 'supper'. I call it 'dinner' when I invite people over and set a formal table - but that is just me!
I always say " I'm going to make supper now" when I am about to start 'supper'!

I have to agree - one cannot beat a good ol' roast, be it pork, beef, chicken or lamb. Has to have the roasties as well as the cauli with cheese sauce, butternut and homegrown peas.
I have to say a good curry gets a second vote and then maybe a delish pasta with a creamy sauce.......... oh I could go on forever - just love good food!

Thank you - yes I will be making it but not in the next day or two. Maybe next week. Sounds a bit scary esp. when having to add the oil to the caramel. Never had to do the before!

Where do I find the recipe, BUILDER/CHEF?

Hi Snowlight,
I do not live in the UK and have never heard of the Slimming World diet. Where can I get it or do I have to join a slimming club?

Interesting! Thanks for that!

Slightly off the food topic - but does anyone happen to know of a good site to go to to get a list of banned foodstuffs when one has a cholesterol problem?

Hi, I made salmon pate which called for tinned pink salmon, cream cheese, mayo, whipped cream and melted butter. The pate was delish and set beautifully in the fridge but after about 15 minutes while serving it, it started to soften and eventually became a dip. This was obviously caused by the butter softening so how can I prevent this happening as I really do not want it to be a dip. I've never had this before with my liver pate which also has melted butter.

You said it all art 1 - glad to get to know you better. GQ

art 1 - you are SUCH a fountain of knowledge - WHO ARE YOU?

Hi Mrs WW, Made it this past Sunday and it went down a treat. Love those type of recipes - quick and easy!

Not to worry Rosti - I have those days as well! Thanks for the help anyway. GQ

The reason I ask is because I bought a large tin intending to do 2 apple tarts then ran out of time so only used half a tin for something else I made. So want to freeze the rest until such time I need it. I have a 'thing' about keeping canned foods in the tins for a long time. It is only hubby and myself at home and are not into puddings etc. on a daily basis so goodness knows when I would get around to baking again! Thanks for the help anyway Rosti.

Sorry meant to ask - can I freeze tinned apple? I have been cooking for years but sometimes the brain freezes plus I have never had to freeze tinned fruit before.

Tks to both of you. I normally add the cloves, cinnamon and brown sugar so the other suggestions sound good esp. the calvados. Will try the hazelnuts as well.

What to add to tinned pie apples to make it more flavoursome for an apple pie/tart? Any suggestions?

Hi Mrs WW, That sounds simple enough and delish. Mmm, might just give that one a go.

Looking for something different to do with Baby Marrows as a side dish. Nothing with tomatoes or feta/cheese as I am already making a bean dish which calls for tomatoes etc. Something that can be prepared and left to stand on the hot tray if necessary! Thanks all

Mine is Mike Robinson and James Martin. Interested to know why no one else has listed Mike Robinson. I think he is great!

scrub potatoes b4 peeling then deep fry peels till crisp - sprinkle with salt..........
delicious with the vodka and tonic!!

Hi all, Looking for Ainsley's Turkey in Pita Bread he did many many moons ago on 'Meals in Minutes'
I know it is more than likely in his book but do not feel like buying! Anybody know if it is on the site anywhere, somewhere, I would appreciate it.
Tks in advance

A thickish spreadable consistency. The longer you boil the thicker and darker it becomes.

Hi, Go to Google and type in 'baked doughnuts'. There are plenty of recipes there for baked doughnuts. Try also Cooks. com
Think I will give them a bash as well! If anyone out there has a preferred recipe, let us have it plse. GQ

Hi Tim20054, I have been boiling tins of condensed milk for years
(my Hubby does not like the bought tins of caramel condensed milk) and I can safely say it is ok to steadily boil the tin for 3 hours. If you are going to simmer it, it will take longer. Just be sure to keep enough water in the pot or else you will have cooked condensed milk all over your ceiling! Trust me this is somehting you do not want!!

Tks Lesley - will do so right now! Am so keen to try it out.

Looking for a quick and easy recipe for the above - thanks in advance.

That sounds good - tks psycodave

I liked the look of the one that was done on 'Galley Slaves'. The presenter stopped in at an authentic greek restaurant on one of the greek isles and was shown how to cook it. Not sure how you would go about finding it but am sure if you type in Galley Slaves onh google you might be lucky. Otherwise as Rosti said, there are plenty on the net.

Wow that lamb shank one sounds good. Think I'll get the ol' slow cooker out and give it a go!

What about:-

Oats cookies
Oat muffins
Oats clusters
Spiced oat biscuits (AWT)
Muesli bars
Use to thicken soups

Too many ingredients for my liking - I like the quick and easies!

Loquats also know as japanese plums.The loquat is comparable to the apple in many aspects, with a high sugar, acid and pectin content. It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups. Firm, slightly immature fruits are best for making pies or tarts. The fruits are also commonly used to make jam, jelly, and chutney, and are delicious poached in light syrup. A type of loquat syrup is used in Chinese medicine for soothing the throat, like a cough drop. Loquats can also be used to make wine. Hope this has added some light.

It's a fruit

I must say that I have never had that problem. I always slow roast and keep covered for the first 1/2 - 3/4 hour. Maybe your oven is to hot? Do other posters have any ideas?

What is a substitute for corn oil? Is your corn oil what we would call sunflower oil. Just our basic every day cooking oil?
Thanks for the link, ulatula

Is it this one?
Cut potatoes into large quarters, put into roaster with plenty garlic and rosemary. drench with olive oil,melted butter and lemon juice. roast until cooked.

momnot, I am sure that this is exactly the same recipe that I hunted for months back and no one could come up with it. Kept getting Nigella's chocolate cloud cake. So if you are lucky enough to find it please let me know.

sorry above should read :- 1/2 cup for the sugar

simple convert to cups! as below

MILK TART (MICRO)

FILLING: -

500 ml MILK (2 cups)
CINNAMON STICK
20 ml CAKE FLOUR (4 tsps)
125 ml SUGAR (1/4 cup)
CINNAMON
15 ml MARGARINE (3 tsps)
20 ml CORNFLOUR (4 tsps)
2 EGGS
5 ml VANILLA ESSENCE (1 tsp)

1. HEAT MILK, MARGARINE AND CINNAMON STICK ON HIGH FOR 5 MINS.

2. COMBINE CORNFLOUR, FLOUR, SUGAR WITH EGGS AND ESSENCE TO MAKE A SMOOTH PASTE.

3. ADD HOT MILK STIRRING CONTINUALLY AND COOK ON MEDIUM HIGH (70%) OR ROAST FOR 6 –8

MINS, STIRRING FROM TIME TO TIME UNTIL THICK.

4. POUR INTO PASTRY SHELL, SPRINKLE WITH CINNAMON. COOL, THEN PLACE IN FRIDGE.

Hi fellow South Africans from back home! Gosh you must miss the good ol' South african fare. No where in the world like it!
Here is the best Meltert recipe ever. Eesy Peesy esp. if you have a micro. I've passed this recipe on countless times. Hope it is not deleted!

MILK TART (MICRO)

Any good shortbread pastry baked blind


FILLING: -

500 ml MILK
CINNAMON STICK
20 ml CAKE FLOUR
125 ml SUGAR
CINNAMON
15 ml MARGARINE
20 ml CORNFLOUR
2 EGGS
5 ml VANILLA ESSENCE

1. HEAT MILK, MARGARINE AND CINNAMON STICK ON HIGH FOR 5 MINS.

2. COMBINE CORNFLOUR, FLOUR, SUGAR WITH EGGS AND ESSENCE TO MAKE A SMOOTH PASTE.

3. ADD HOT MILK STIRRING CONTINUALLY AND COOK ON MEDIUM HIGH (70%) OR ROAST FOR 6 –8

MINS, STIRRING FROM TIME TO TIME UNTIL THICK.

4. POUR INTO PASTRY SHELL, SPRINKLE WITH CINNAMON (ENOUGH TO COVER TART) COOL, THEN PLACE IN FRIDGE.

Thank you

Can someone please tell me if this is the same? The ingredients seem to be very much the same. An answer asap would be appreciated as want to start cooking this weekend for guests. Thanks all

Thanks for that jennifer264. I am sure we will have the follow up but who knows when!

I don't live in the UK so not sure when we will ever see the follow up! Thanks anyway.

Anyone have a quick and easy recipe for CTM or can recommend one from one of the chefs which you have tried.
Tks
Mosey

So what did you all think of the winners - I was delighted! Can't say much for Galton, he came over a little 'spoilt boy' for not winning his different heats. (very sorry for himself)
Now what I would like is a follow up programme with the 4 chefs telling how it was on the day and how it all went off!

I agree with Barshedale! I went to Portugal last year and was horrified at the amount of english pubs there. I always go to the back streets in the old town to look for the restaurants where the locals hang out. If the locals are there, it must be good.
If you want pub grub, stay at home! Why waste your money going to foreign countries if all you want to do is hang around the hotel pool and then head on down to the 'local' at night! Oops, have I gone to far?

Hi missduck, Do you know if Nigella's caribbean chicken is on the site or can it only be found in her books? Also what does she call her recipe?
Tks

Hi, me again! I found out where the POT KILN is so no need to answer above post. Now what I need from my fellow posters is, does anyone know where I can find the recipe for Lancashire Hot Pot which Mike Robinson made on "Heavens Kitchen'. I know it is a simple recipe but just fancied his!

where is the POT KILN?

Does anyone have a good site I can visit to get recipes for breadmaking machine? Tks Mosey

I have made cheese sauce with skimmed milk before - not the greatest but it does work. Would rather use low-fat or full cream if entertaining.

Great Site, sarahlee - thanks for the info!
Mosey

As far as I know one is supposed to remove the vanilla pod!?

Sorry, can't help! My bottle does come from the States which my sister brought back for me. Have you tried any of the supermarkets?

Thanks for the ideas - loved the sound of the fruit puree and mascarpone. Mmm, think I might just try that one!

Am making crepes stuffed with bananas, nuts and caramel. Looking for something saucy which is quick and easy to go with it. Am tired of the usual.

Thanks for all the ideas. I have made some super BBQ sauces with it. Will give it a go in stews.

Tks Rosti, For goodness sake why don't they just day 'ketchup'? Whats with the catsup?!

Okay, sorry if this sounds ignorant or something I should know but I was visiting an american food website and came across a few barbecue sauce recipes using an ingredient called Catsup. What is this and do we have an equivelant?

Thanks Lesley, Will spend some time searching over the long week end!

I was given a bottle of liquid smoke. Any ideas for it's use! Also does it have a shelf life. Can't seem to see anything on the bottle. Tks

Thanks ishka for the suggestions - now that I have a couple of bottles on the shelf, will be experimenting!

My son is home from the UK to get married and brought me a couple of bottles of redcurrant jelly so am going to try the recipe again. Just have to try it with the correct ingredients to see if there is a difference!

Tks Glenys, will have a look!

Thanks again for all the suggestions. Made it last night and I must say it was rather disappointing. Sounded delish to make but turned out very basic. So not sure if the r/c jelly makes that much of a difference! Not a recipe I will make in hurry again.

I live in SA and altho' it is not as remote as some people think - l don't know if it is even manufactured here, even less so, lingonberry! Tks all I will have to settle for cranberry and will let you know how it turns out. I will have to get a supply in when my son comes home in a few weeks to get married!

Hi Glenys,
What was the name of the co.? I might be interested in buying a couple myself!
Tks

Tks, Fudge's Mum, Have one more shop to try and then think I will have to settle for Cranberry.

I do not live in the UK so therefore do not have a Tescos. Any other suggestions. Will cranberry or blackcurrant do?

I want to make the above recipe but am battling to find the redcurrant jelly in my part of the woods! What appropiate substitute can I use? Saw the recipe on GFL. The recipe calls for 1 tbsp. redcurrant jelly

Maybe they should have been left to dry out in the oven a little longer. If you break one in 1/2 and it is still soft inside, it then needs to be left longer. I agree the crisper and drier the better.
Yes Fudge's Mum you are almost right, they are what you give to babies but more rustic and flavorsome. Out here in SA they are called 'Beskuit" and are usually eaten with coffee and dunked! Tradionally the farmers would have a couple of rusks with their coffee in the early morning before going out into the fields. They are now popular with all SA'S!

Welcome back Mary - glad all is ok!
Mosey

Hope Mary is ok!

Hi Kate,
What about stuffed black mushrooms as your starter - easy peasy! Serve with home made melba toast. Can be prepared in advance and then stuck in the oven 10 mins before serving.

Hi Becky, The normal basic recipe for Margarita's is to mix in a shaker - 1 1/2 ozs Tequila with 3/4 Triple Sec and 1/2 oz lemon or lime juice. Don't forget to salt rim your glasses. Enjoy, Mosey

Hi all,
Sorry folks no culinary delights this time as it was just a normal visit, visting normal (hopefully) family. We were away for the month. The usual 'barbies' and generally just sitting around visiting and catching up with a bit of sightseeing thrown in. Mosey

Here you go imrans, a basic quick and easy recipe for rusks as promised! This should not be deleted - hopefully! Enjoy, Mosey

BUTTERMILK RUSKS

1.5 KG SELF-RAISING FLOUR
10 ML SALT
300 ML MARGARINE
2 EGGS
400 ML SUGAR
500 ML BUTTERMILK
1. BEAT EGGS, SUGAR AND BUTTERMILK TOGETHER
2. MIX FLOUR AND SALT AND GRATE IN MARGARINE
3. MIX NO.1 AND NO.2 TOGETHER
4. MAKE BALLS AND PUT IN BREAD TIN
5. BAKE 1 HOUR AT 180? C
6. COOL AND BREAK BALLS OFF AND DRY IN WARMER DRAW OVERNIGHT
(IF MIXTURE IS A BIT DRY BEFORE ADDING LIQUIDS, ADD A LITTLE MILK)

Hi imrans,
Give me a chance to find the site or my recipe and I will get back to you. Rusks are an old favourite here in SA which dates back to the voortrekker days. I know that ex SA's who now live in the UK are always asking the folk back home to send rusks as they cannot be bought except at the SA shop.

Good idea to use miniatures - never thought of that! Will keep a look out for you.

I have always used it shiny side out but I have heard that it is incorrect and the shiny side in should be the way. I personally have not seen a diffrence either way. Lil'Abby makes sense - will try it that way in future.

Hi to all my posters, Back from Oz and happy to be back posting again. I don't see too many of the ol' familiar posters - where are you all? Happy to meet the new ones. Mary from Australia - where are you? Had a great time in your country! Bye for now
Mosey

Hi to the Captain, Welcome and hope you enjoy posting with us. I have always found this site to be most helpful and friendly. Hope you do as well. Mosey

I have to admit that I have never frozen Banoffe pie. Not sure how the cream and bananas would freeze. I personally would not chance it!

This is so very last minute and probably to late but am looking for an oven baked stuffing made with breadcrumbs and no chestnuts but possibly tin lined with bacon. Saw it once but cannot find the recipe or link. Can someone please point me to the right link or know of an easy recipe. Thanks

tks for answering the question but cannot help you as I have never made them. Merry Christmas!

Hope you get this and it is not deleted. Shouldn't be tho'.

BANOFFEE PIE


MARIE BISCUIT OR TENNIS BISCUIT BASE
1 TIN CONDENSED MILK BOILED AND MADE INTO CARAMEL OR SHOP BOUGHT TINNED CARAMEL
3 NICE MED. SIZE BANANAS OR 4 SMALL ONES
LEMON JUICE

1. SLICE BANANAS AND SPRINKLE WITH LEMON JUICE
2. MIX INTO CARAMEL
3. SPREAD INTO BISCUIT BASE
4. TOP WITH CREAM AND SPRINKLE BISCUITS WHICH HAVE BEEN ROUGHLY BROKEN UP
5. NUTS CAN ALSO BE SPRINKLED ON TOP

What are gaufrettes? 'scuse the ignorance!

Hi, I also often do a Banoffee pie/tart and made one for last Christmas as well. Altho' it is a cold dish it goes down a treat. Let us know if you want the recipe.

Great - thanks ishka! Am going to try it over the festive.
Merry Christmas!

Thanks ishka for the recipe - sounds divine and will try it. Mmmm, not sure about the booze tho' as it will be served to kiddies as well. Might just add a touch!
Thanks all.

Looking for a quick and easy choc dessert with few ingredients along the lines of a fridge tart. Anyone out there have a tried and tested recipe.

I agree with ofgs - try mixing a bit at a time and yes l think the white onion will be better. Don't worry, with trial and error we will
succeed by Xmas. I am sure I have a recipe like this somewhere. Give me a day or so and l will try and find it.

Hi Jen,
I did post a recipe for you but it was deleted. Looked good so go to 'food24.com' type in ostrich fillet and click on the ones that appeal to you. Hope you have success and a good Christmas.

Most recipes are using slices of fillet. I don't suppose it makes a difference if roasted but as I mentioned, don't overcook! Try going to google and look for recipes. I will see what l can come up with. Watch this space!

Ostrich is not cooked as long as beef or poultry. Steaks can be marinated in low-sodium soy sauce before grilling. Grill at very high temperature until the outside becomes lightly brown. The inside should be a pink color. Never overdo ostrich as it spoils. Go to google and type in 'ostrich meat recipes' - this should help.

Decided to get some baking done for the freezer for the festive and decided on Tipsy Tart which requires me to cream sugar and butter before adding the egg. Well for some reason dear posters my B and S would not reach the creaming stage so took a chance and chucked in the egg! My question is, would this be the reason the tarts flopped and why would it not cream. Live in a hot climate so it was not the ice cold butter. Never happened before and I was hopping as it is SUCH a waste of time and money!

Hi Essex Girl, Let me know what the final taste test was like!

I should imagine it was an onion soup powder mixed into a tub of cottage cheese. Chopped gherkins and spring onions would be a nice addition. One can also use a bit of mayo if too thick. Hope this is a help to you.

I too cook my curry from scratch in the oven - a low slow oven is best. This way I can nip out without worrying about it catching. Also always, always cook a curry the day before!

Thank you

Hi,
Can someone tell me what the basic original recipe was for a sherry trifle. Nowadays there are so many variations with all sorts of ingredients. It must have originated somewhere with just the basic ingredients. TKS

I agree with Mrs Woof Woof. Curries, casseroles and stews always freeze so well and what I do is freeze in large foil dishes so it also makes washing up so much easier - just toss the dish! Freeze batches of cooked mince for lasagnes etc. and then just throw together when needed.

Seem to think this thread was discussed sometime ago with all sorts of hints and tips!

My definition of stew and casserole is that one (stew) is cooked in a pot on the stove and the other (casserole) is in a casserole dish in the oven. Simple as that! Taste wise - no different!

Thanks for the reply - is it nice tho'?

I agree with finesilver - trays of roasted veggies drizzled with olive oil, garlic and rosemary. Yummy!

What is beercan chicken? Also can you let me have some links to other cooking sites. Thanks

Hi cheekygirl, I found a photo for you of a jaffle iron! Go to google, type in jaffle iron and then click on google images. Photo should appear.

Do you think I could use honey instead of the black treacle? Treacle is not always freely available here.

can I please have the sausage lentil casserole you did in the slow cooker - sounds great!

Thanks all once again. The bottled pasta sauces always just look so nice and delish on the shelves but I think I'm going to stick with the freezing method!

Good Luck and let us know how it goes and when 'little kicker' arrives!

LAMB & ROSEMARY BAKE

1.5 KG LAMB KNUCKLES
2 SPRIGS FRESH ROSEMARY OR 5 ML DRIED
50G BUTTER OR MARG
50 ML OIL
2 ONIONS
250 ML CHICKEN STOCK OR WHITE WINE
500G TOMATOES – PEELED AND CHOPPED ( I use tinned tomatoes)
1 KG BABY POTATOES – PEELED
SALT AND FRESHLY GROUND PEPPER
? IN A LARGE BOWL SEASON THE LAMB WITH THE ROSEMARY, SALT AND PEPPER. LEAVE FOR 15 MINUTES
? IN A LARGE FRYING PAN COOK THE ONIONS IN THE BUTTER AND OIL UNTIL SOFT.
? INCREASE THE HEAT AND ADD THE LAMB AND BROWN WELL ON ALL SIDES
? BRING THE STOCK OR WINE TO THE BOIL IN A SMALL SAUCEPAN AND ADD TO THE LAMB.
? SIMMER FOR ? 20 MINUTES UNTIL MOST OF THE LIQUID HAS EVAPORATED.
? ADD THE TOMATOES AND BRING BACK TO THE BOIL
? TRANSFER TO AN OVENPROOF DISH AND BAKE @ 180? C FOR 1 HOUR, HAVING ADDED THE POTATOES AFTER 30 MINUTES.
? SPRINKLE WITH CHOPPED PARSLEY BEFORE SERVING
N.B. MORE LIQUID IS NEEDED FOR THIS RECIPE – NOT ENOUGH GRAVY – INCREASE CHICKEN STOCK

Thanks MrsWW for the suggestions!

Gosh! Coffee 'n' Cream is on form today!

I did not say that it was healthy - I merely meant that too many eggs can be unhealthy. Please do not judge me for being on this diet - I have my reasons!

Oh dear goldie1 - looks like we are being rapped on the knuckles for talking healthy!

MrsWW, freezing is okay as well I suppose - I just always seem to be battling for freezer space. Any recipes will do tho'. tks

I would like to cook and bottle my own pasta sauces (for personal use only)
e.g. tomato and basil etc. Does anyone know where I can find recipes for this and does one need to add preservatives if a long shelf life is needed?
Any suggestions are welcome. Tks

I know exactly what you are saying goldie1. I am also afraid to have mine checked as I am on the Atkins diet and I don't know how I would manage if i could not have eggs!

goldie1, eat as many as you want as long as your cholestrol level is healthy. I too love eggs and any ol' excuse will do to have one or two or......

Hi Tina, Kick back, relax and enjoy that ciggie. Let us know when you pass the test.

I am doing the Atkins diet and LOVE sweet potatoes. Can someone please confirm that I can eat them as stated by odds. That would make my life sooo much more enjoyable at this moment in time!!

Thanks

Mosey

That is why I find it better to grate it before hand

I might be wrong, but I think the harder cheeses are easier to freeze. I always grate my cheddar and then freeze.

A jaffle here in SA is two slices of bread with a normally savoury filling clamped together in a jaffle iron and held on the hot plate and toasted. (round toasted sandwich!) My goodness I have not made a jaffle in years - not even sure where my jaffle iron is. Since the snackwitch maker came onto the market, this is what one now uses.

Thanks Mary, when l am out your way in Jan l will be stocking up with a few pkts! That sort of thing is very expensive here in SA.

I agree with Mary - too technical for me and not sure if it would work here in SA plus it would be really expensive. I am sure the 'locals' will have great fun tho' using it.

I too would like to know what "nibbed hazelnuts" are.
Please help as I am also anxious to try the recipe.

MICRO FUDGE


1 TIN CONDENSED MILK

500 g SUGAR (CASTOR)

125 g MARGARINE

5 ml VANILLA ESSENCE


METHOD : -

1. COMBINE ALL INGREDIENTS EXCEPT ESSENCE IN LARGE PLASTIC BOWL.

2. MICROWAVE 9-10 MINS ON HIGH. STIR EVERY 3 MINS. ADD ESSENCE.

3. POUR INTO A SHALLOW GREASED CONTAINER.

4. STAND FOR 10 MINS. BEFORE CUTTING INTO SQUARES.

5. PUT INTO FRIDGE TO COOL.


? WATCH FUDGE IN MICROWAVE CAREFULLY AFTER 5 MINS. SO THAT IT DOES NOT BOIL OVER.
? STIR TWICE IN 1st 5 MINS.
? CAN ALSO ADD COCOA BEFORE YOU PUT INTO THE MICROWAVE.

30 DAY MUFFINS


2 LARGE EGGS 80 ML OIL
300G BROWN SUGAR 500 ML MILK
500 ML DIGESTIVE BRAN 5 ML SALT
120 G SEEDLESS RAISINS 12,5 ML BI – CARB
300 G CAKE FLOUR (625 ML )
BEAT EGGS AND SUGAR TOGETHER WELL. ADD REMAINING INGREDIENTS AND MIX WELL TOGETHER. KEEP IN FRIDGE. BAKE ON 180 FOR 20 MINS IN PATTY PANS
KEEPS FOR 30 DAYS IN FRIDGE – USE WHEN NEEDED.

Just watched an episode of 'Return of the Chef'. I am interested in the stuffing recipe he made - did not stuff the fowl but baked it all in one in the oven. Looked yummy! Can anyone help with the recipe?

Just watched Rachel's Tuscan Plum Tart being made. Do you think one could use tinned apricots or has anyone tried it with any other fruit?

I agree! I have even made it with Chicken strips!

Told yer!

sorry, don't know why that came up twice!

Vanessa3 - where do I get the recipe. Very interested!

Vanessa3 - where do I get the recipe. Very interested!

I would let them defrost naturally. I once defrosted in water and the taste was lost - Ugh!

I want to serve sliced tomatoes and mozzarella as a casual starter on a platter but can't remember the dressing which is drizzled over. Quantities please as well!

Hi Mary13,

What about a peach chutney?

www.food24.com

Thanks Mary, I am sure we will.

Hi Mary, I live in Durban in Kwa Zulu Natal. Durban is on the East Coast of Natal.
We have managed to find airfares which suit our pockets so we will be winging our way to Oz in Jan to visit the family - can't wait!
Will be staying a month!

What about chicken/prawns peri peri with loads of savoury rice and fresh breads etc. with tossed green salads and botlles of chilled wine. Or Just a nice big paella.

I have a tub of Xmas Fruit Mince which I have kept in the fridge since Xmas. Nothing is wrong with it and I would like some ideas for it's use other than the normal Xmas mince pies.

Hi again MfA, He lives in Blue Bay NSW. I think it is near Newcastle - not sure. We are hoping to get out there this coming Jan but airfares from here are just astronomical at the mo so waiting for specials! We were out there 2 years ago but he was staying in Sydney then so I have not yet been to Blue Bay. Where are you?

Hi MFA, I live in South Africa and have a stepson in Australia.

I do not think so KoKo1162 - I have seen them around. Well in my country anyway!

I will tell you what happened to mine. It is on top of the kitchen cupboard collecting dust! Family got smaller so became too much of a bother to clean everytime. Only get it down when I am having a 'do' to use an extra pot or pan!

I'll tell you what happened to mine! It is at the top of the kitchen cupboard collecting dust! The family got smaller and it became too much of a bother to clean. Now I just use smaller pots and pans.
Only when I have a 'do' do I get it down as an extra cooking utensil.

Tamasin Day Lewis and Hugh Fearnley - Whittingstall (Beyond River Cottage)
Also love AWT and James Martin
I agree cvgale, I am totally bored now with Jamie.
DO NOT LIKE Ching - everything is always absolutely fabulous/wonderful/etc. And her cheesy grin just gets to me! Sorry!

Hi All, I also live in a country where it is rather hot and humid and we keep our flour in the fridge in a plastic container. This prevents it from 'sweating'. I have also heard of the bayleaf story - I believe this works as well.

Thanks Essex Girl - found it!

Hi all,
Does anyone have the recipe or the link for Spiced Apple Brulee made by Tamasin. I think it was on one of her older programmes.

James Martin and Paul Rankin

Thanks Guys - will try it the week end

Gipsey tart sounds good - have searched for it but can't find it!

I reckon, put it away, let it collect dust and then bring it out next winter. Not much one can do with a slow cooker in summer!

Forgot to mention that there are so many different variations of making boerewors. Each farmer and storekeeper has his own special recipe. All depends on personal taste as to where one buys it.

Hi from SA
Boerwurst spelt Boerewors is an afrikaaner sausage. It is a very long piece made traditionally by the afrikaaners and is grilled outdoors on our Braais.(Barbie)When we have a braaivleis or cookout, and all come on over we are merely grilling our meat on an open fire. Speck is pieces of fat which is sometimes mixed in with the minced beef to stuff the boerewors and keep it moist. Different herbs and spices are also used to flavour the 'sausage'
Maybe some ex South Aficans living in UK can put more light on this subject. I am an english speaking SA and am not too clued up on the tradions of the afrikaaner although I can speak the language.
Hopes this helps a bit!

Will give it a go!

Thanks kassey - does the crackling come out nice and crispy?

Does someone remember this? I am not sure how old the programme was and who the chef was - I think it was Rick Stein but I am looking for the way it was roasted. I know it was put on a rack with water in the roaster but.....??
Any help with the recipe would be appreciated.

GET IT OFF!

I like her and I don't like her! Why does she have to attack the food while the chef is still trying to plate up. It makes her look greedy! She reminds me of an old aunt I had who was always first in line at the buffet table!

This can be printed - It is my own recipe!
SAVOURY TART (QUICHE)


2 EGGS
1½ CUPS MILK
3 TBS. SELF-RAISING FLOUR
1 CUP GRATED CHEESE
CAYENNE PEPPER, SEASONING ETC.

USE FILLING OF OWN CHOICE, E.G. : -
TUNA, BACON, HAM, ONION, MUSHROOMS SPINACH, CHICKEN ETC. OR COMBINATIONS OF CHOICES.
1. MIX TOGETHER ALL INGREDIENTS EXCEPT FILLINGS.
2. PLACE FILLINGS IN GREASED PIE DISH
3. POUR OVER BATTER MIXTURE, SPRINKLE WITH CHEESE AND BAKE @140?C FOR 40 MINS.
? ALWAYS COOK FILLINGS FIRST ESPECIALLY MUSHROOMS AS THEY DRAW WATER AND CAN CAUSE QUICHE NOT TO SET.

This post has been deleted as it may infringe copyright

Hi, Can someone please tell me the difference in using Tomato Paste and Tomato Puree?

Hi Lallo, Have you had your party yet? What did you decide on?

Sugarpuff, One buys them bottled. I'm sure you will find them in a good deli. Leave them out otherwise, not essential.

Hi lallo,
What about a lasagne - always freezes well. Let us know what you decided in the end and how the party went.

I have often prepared rice in the morning before a dinner party with success. After cooking, I steam it then put it in the serving dish. Heat in micro just be4 serving. One thing I do avoid tho' is to touch it with my fingers to see if it is heated through. Use a fork to stir through. Maybe I have just always been lucky.

BUTTERNUT, FETA AND PEPPERDEW SALAD


1 X DICED BUTTERNUT,
BABY CUCUMBER, SLICED
FETA CHEESE, CUBED OR CRUMBLED
- 10 PEPPERDEWS
1 ONION, CHOPPED
? TSP. CAYENNE PEPPER
SALT AND PEPPER TO TASTE
INA PAARMAN S HERB SALAD DRESSING
INA PAARMANS HERB AND OLIVE SEASONING

1. PLACE BUTTERNUT IN ROASTING TIN AND SPRINKLE ON SEASONING THEN ROAST UNTIL COOKED BUT NOT OVERDONE.
2. WHEN COOL TOSS IN CUCUMBER, ONION, PEPPERDEWS AND ONION WITH THE CAYENNE PEPPER, SALT AND PEPPER TO TASTE
3. SPRINKLE ENOUGH OF THE HERB DRESSING OVER TO COAT AND MOISTEN.
4. ALLOW TO STAND BEFORE SERVING

This is quick and easy and so yummy! Nicer if made the day B4
LENTIL SALAD


1 TIN LENTILS
1 ONION, HALVED AND SLICED
50 ML RAISINS
5 ML CURRY POWDER
10 ML BROWN SUGAR
1 CAN PEAR HALVES, DRAINED AND CHOPPED
1 CAN BAKED BEANS


FRY ONIONS AND RAISINS OVER MEDIUM HEAT UNTIL ONION IS SOFT. ADD CURRY
POWDER AND SAUTÉ FOR 1 MIN AND THEN ADD BROWN SUGAR. ADD TO LENTILS AND MIX
WELL. ADD THE PEARS AND BEANS AND MIX GENTLY.

I agree with Essex Girl - wrap them in a clean tea towel then serve within the hour!

No glynis, it isn't the chocolate cloud cake - it was another one. it had normal choc icing on top not fresh cream. i will try channel4.com. thanks again

No glynis, it isn't the chocolate cloud cake - it was another one. it had normal choc icing on top not fresh cream. i will try channel4.com. thanks again

Thanks everyone - will carry on searching!

Pleeeese! I am stil trying to find Nigella's chocolate sponge cake with icng she did on Forever Summer.
Has anyone got it?

Yes, about every 30 seconds. I have made this so often and it never fails.

PEANUT BRITTLE (MICRO)


Oil, for greasing
175 g (6 oz.) castor sugar
75 ml (5 tbsp.) liquid glucose
1.25 ml (¼ tsp.) vanilla essence
25 g butter (1 oz)
150 g (5 oz.) salted peanuts


1. Lightly grease a large baking tray.

2. Place the sugar, liquid glucose, 30 ml (2 tbsp) water and the vanilla flavoring in a large ovenproof glass bowl. Microwave on HIGH for 2 minutes, stirring frequently, until the sugar has dissolved. Using a wooden spoon, stir in the butter. Microwave on HIGH for 1 minute until the butter melts.

3. Stir in the peanuts and microwave on HIGH for 6 minutes until they are golden brown. Do not stir them during this stage of the cooking. Give a quick stir and then pour onto greased tray spreading quickly and flattening out. Leave to set.

* (sometimes an extra 1½ minutes are needed)

Saw on a Good Food Bites programme a 'gadget' advertised which can be bought from Lakeland to enable one to re-gas one's sodas. Cost about a pound. This thing was inserted into the top of a soda bottle and one squeezed thus re-gassing the flat soda/mineral. I never noticed what this gadget was called and I would like to order one. I am writing from S.A. so am not sure how old the show was. Many Thanks