Thats the one Posset, costa. I bought it in Tesco as well as Sainsbury.

Tesco sell two different makes. Read the instructions on the back. The one that says to soak the gelatin in a little cold water and then squeeze out and then melt it is the better of the two. I can't for the life of me think of the name. I will look in my cupboard and post the name later. This is the one I first bought in Sainsburys. I will defo get back to you.

Is it the Gingerbread bakery. If it is, it is in Grasmere.
[link]

I also put in a cheese triangle then wrap. They are delicious. I also marinade them in lime juice, coriander and garlic. Then griddle them and spoon some of the marinade as they cook. They are slightly brown and crisp on the outside and moist on the inside. Make sure they are thoroughly cooked through in the middle. The juice should run clear when pricked. You can always bash them a little flatter before marinading them, they wont take as long to cook on the griddle then

Click on this link to find some healthy recipes on this site. At long last. No loads of cream and fats. Hooray. [link]

Your instruction book that came with the microwave that has recipes in should give you a recipe for jam.

Bi'carbonate of soda on a damp cloth is supposed to bring off burnt on stuff

Lakeland do both jam jars and twist off lids
[link]

Don't forget, you can use 'Quark' in place of cream cheese if you want a lower fat version of whatever you are making. 'Quark' is fat free cream cheese. Anything from 50p - 59p a tub. Alot cheaper than all the others. Ask an assistant in the supermarket you are shopping in as depending on which one u r in, varies which shelf they put it on. Works just the same way. I use it to make my cheesecakes and mousses.

You can use all your old cookery books. Just convert the recipes by using lower fat spreads and in some instances you could use granulated sweetener instead of sugar. Go to here for some lower calorie recipes that use sweetener instead of sugar. I have been going to a slimming club for just over 12months and I have lost 3st.3lb. I convert all my recipes where possible.
[link]
[link]

Kathryn have a look in the shops to see who stock goodmans breadmakers now. Perhaps the shop that still sells their breadmakers could help you. If not most basic white bread recipes are basically the same.

Hi Kathryn, try e-mailing them here, they might be able to help.
[link]

I remember my grandad laying them down on brown paper in chests of drawers in the bedrooms. The rooms had no heat in them. The drawers had no clothes in either. My gran would have to find elsewhere to put the clothes.
You just brought back the memories for me mentioned storing conference pears.

I don't put bicarb in my sponges. Use self raising flour and not plain. Any margarine will do but not the low fat ones.

If u can remember who posted it U could look back in their past postings

It just means a clear gelatine. Some gelatines have a yellow tinge to them. I always use the leaf gelatine as they are easier to use than the powdered.

Try this link
[link]

No Gastrosurf. I hate pizza. Oh yes I forgot to mention I also have a waffle maker. I use Rosemary Conleys low fat recipe so I can have healthyier waffles. I bought all these 'gadgets' cos I eat healthy and with everything being non stick I only require a squirt of 'Frylight'. Also they are very easy to keep clean. Over the last 12 months I have lost 3stone 2 lb. As I use all my 'gadgets' I wouldn't call them 'gadgets', but lifesavers. If I ever need to cook a pizza, I have the latest 'panacrunch' system in my microwave. Works for pies as well (although I don't eat pies).

Ruth av a look here. It gives a bit of info for u.
[link]

What make is it? Have u ad a look on the manufacturers web site to see if there is a recipe there?

Hi gastrosurf. Yes I have a table top induction hob as well. Use a pressure cooker on that. Have a small and large griddle, electric wok, steamer, 2 slow cookers, one large one small, and an electric cooker pan. And yes I do use them all at various times. I just got to clear my cupboards out now so I have room to put them all away.

I've had Panasonic combination micros for years and years. I have two and wouldn't be without them. Don't have a cooker at all any more. Panasonic are the most reliable of all the microwaves. Whilst cooking in one I can still use the other as a microwave to warm up other things at the same time. I also have a halogen turbo tabletop cooker (the one with the glass bowl that washes itself) I hear the nu wave ovens are good too.

Did u ever get your cracker recipes. Here is one I found.
[link]

I use the silicon moulds. I bake my bread and loaf cakes in them. I use them for making cold desserts in them as well, fruit terrines, jellies and anything that needs setting with gelatine in the fridge.They are fantastic. Easy clean too. Everything just popsout.

Probably best to defrost the fruit otherwise you will have alot of extra water and use the Jam sugar as this has extra pectin added. (But check the label)

Hi there SUUE. For beef, yes add about 1/2 litre of boiling liquid, anything ,stock, wine and a little water, water with stock cube, enough so it comes up to between third to halfway up the beef. I always buy pot roast for the slow cooker. It comes out nice and tender. When you have cooked it leave it in the slow cooker in the liquid until cold. This way the juices will go back into the beef. Don't waste money buying a roasting joint. Hope this helps you.

You can use them if they have a suitable nozzle attatchement. Mine does. I clean my toilet, sinks tiles, shower, kitchen sink etc with mine, as well as the floors. Oh the windows as well.There are also some handheld models on the market, I don't know how effective they are as I have not used one. But I have seen them being used on the shopping channels and they seem to do the job. They range from about £24.99 up to about £59.

I wonder would a steam cleaner work.

Here you are. Conversion table Hope this helps.
[link]

You can make jam in your microwave as well. Has anybody ever tried this.

I have been using a slow cooker for over 30 years. I never brown my meat. I did at first but found it tedious. I chuck the lot in now. It still comes out tender. The only time I would brown it is if I wanted a darker gravy. I also have a combi micro and do most of my cooking in that as well.

Citric acid is lemon juice. Or go into a health food shop or a chemist. You can get citric acid tablets.

The only recipes I can come up with are on this link
[link]
They are signature dishes of some of the restaurants in Liverpool.
Cannot find any Liverpudlian dishes. Alot of the dishes in Liverpool come from many dishes brought into Liverpool from its cosmopolitan past, I think.

Hi Andy,
go to this link. There are also more recipes here. It says 9 oz biscuit to 3 1/2 oz butter. No wonder the base is falling apart. Good luck. Let us know if it works.
[link]

1. Agar agar available in health foods shops.
[link]
Theres alot if info in the next link, if you scroll to the bottom you will find replacements for binding burgers etc. I should think the stuff they are talking about will be found in the health food shops.
[link]
Might be a good idea to go into a health food shop and explain exactly what you are looking for.

Quark

He's on BBC 2 on Sun mornings doing a show called 'something for the weekend'
[link]

Meant sounds not sopunds.

Didn't see this but I would pour it over the sponge and fruit. Coz the fruit will be slightly caramelized as well. But if you want it poured over the whole thing go ahead. Try it both ways. Sopunds delicious either way.

You could use some icing sugar mixed with very little water and made into a stiffish icing. That should hold them on

Ground rice can be found in Tesco in the desserts section
Asda sell it. Whitworths in the dessert section.

some info here
[link]
Telephone the supermarket and ask to speak to the baker. He will tell you how.

I wonder does it mean broken up pieces of butterscotch toffee, which is brittle. Use a toffee recipe and boil until it reaches the hard crack stage, when dropped into a little ice cold water.

Have a look at this site.
[link]
If you make the dough to the recipe in your machine, then divide into how many rolls you want, place on an oiled tray, cover, let rise again, then bake 200C for 15-20 mins until browned.
I have a bread machine book 'The Bread Machine Book' by Linda Doesar. Some nice recipes in it. Have a look in your local library before buying one.
There is always Paul Hollywoods book. But he is more traditional recipes rather than bread machine.

As I said on the other board, Sainsburys are best by far. Much easier to use.

Sainsburys ones are best. Tesco also sells them but not as good. But remember when melting them with the liquid DO NOT BOIL, just warm. And if using them in a cold food, add some of the cold food to the warm gelatin liquid first then add the mixture to the rest of the cold food. If you do it the other way round you will get lumpy bits of gelatin in it and it wont set. Ses experience talking.

I used to peel crates and crates of onions in my job at one time, many moons ago. Eyes and nose streaming. Had to wear rubber gloves so no blowing of noses and wiping eyes. After about 3-4 minutes, hey presto, everything stopped running. We were on piece work at christmas peeling sprouts. Oh, memories!

I didn't google the last time. I asked Jeeves, just for a change.

Hi Gina, why don't you phone Breville customer services and see if they can get hold of the instruction book for you. Their number is 0161 621 6900.
They are based in Manchester.

There is a lemon dipping sauce on this link with a chicken recipe.
It sounds nice.
[link]
Another citrus here. You could use lemon instead of orange.

[link]
Lots of dips to try here
[link]
No dipping sauces on here but a good variety of recipes from all over the world. Some with videos.
[link]
This one uses lemon yoghurt as one of the ingredients
[link]
Dozens of sauces and dips here to try
[link]
Have fun looking Rosti

I think someone is going to have to ask exactly what is in it, at their local takeaway or restaurant next time they go. Any volunteers?

Rosti, I think the one you are meaning is, its like a lemony, slightly spicy, single cream consistency. My Indian takeaway gives it to you to dip your samosas in. Is that right?

[link]
There you are. There are lots of other indian recipes on that link.

Some here

[link]
Thats all I could find

Try this recipe
[link]

Have a look at this conversion chart.
[link]
Where is the recipe?

Why not google 'slowcooker recipes' and print off what u like?
If you go through this messageboard you will find a few recipes
[link]
This link might be better
[link]
There are loads of american recipes but then you would have to convert cups into gms or ounces.

Hi dunpayin, take a read of this
[link]
I love tongue. Have been buying alot (cooked) lately, then I found this info above when I googled for you. Now I am not sure whether or not I would take that small risk.
The government should have told the public about that 'small' risk.
If you still wish to buy after reading the above have a look here
[link]

Is this the mince part of the recipe?
[link]
And then is this the way he did it?
[link]
Remember if you cannot find the recipes on this site, then the program has probably been made by BBC Food. Always take a look on the BBC food site for the recipes.

Hi again Lesley,
Yes McDougals make sponge flour. Don't know if any other flour companies make it.
[link]

Hi Lesley,

No, Paul Hollywood doesn't do courses. Had a look yesterday. When doing those links on the other board. Pity that though, he'd make a brilliant teacher.

Check out these links
[link]
[link]
[link]
[link]
[link]
[link]
[link]
[link]
[link]
Theres a few to trawl through for now.
I have no idea how good these course are. You will have to get in touch with the ones you like and find out more details. The courses don't seem to last more than 1 week in some circumstances.
Have you tried your local colleges, catering colleges etc?

If it is the recipes from the Gary Rhodes 'New British Classics' series you will find most of them here
[link]

Click on this link.
[link]
Was it this one you were after?
Sometimes old programs are shown that have been made by the BBC and you will then find the recipes on the BBC food site.

Another recipe with missing ingredients! Have a look here to see if there are any similar. It seems you use half the weight of the apples in sugar.
[link]

What puddings are you looking for? I didn't see the program.
Have a look here to see if any of them are what you are looking 4.
[link]

Melt a little unsalted butter in with it as well.
Here is a link for the recipe but just use the chocolate sauce bit
[link]

Just google 'Gluten Free Recipes' and loads come up.
Try this one
[link]

Have a look here
[link]
Scroll through these
[link]

Just looked. You can hire the tin if you can collect from the shops in Bromley or sevenoaks. Maybe they would let you buy one from them, if you ask nicely.

Yeah, found you one
[link]

Another link for novelty tins.
[link]

Found these novelty cake tins. The company is in Carnforth,Nr. Morecombe.
There are lots of novelty tins but no 'Beer Glass'
[link]

Here is another one by Clodagh McKenna. Cream and milk not condensed milk
[link]

Here is James martins, made with milk, not cindensed milk
[link]

You can use it to make loads of things, sweet and savoury. Low fat cheesecakes to quiches. If you google quark cheese you will find many recipes. Use it as it is with herbs and garlic added as a dip. I like it spread along celery with prawns and salt and black pepper.

If you scroll through these, there are some recipes here that use rice flour to make cakes.
[link]
Just google rice flour recipes and it will come up with some or google wheat free, some of these use rice flour instead of the usual wheat flour.
Google the flour companies as well because some of them have their own recipe sections. The link above is Doves farm.

Some cakes and desserts here for u
[link]

Where are all the regular people gone that used to post messages on all these messageboards? It's gone like a ghost town. Is it because we feel saddened that there isn't much to talk about after recent changes to the programs. There aren't many questions being asked about food and recipes etc. that the rest of us can help others with either. WHERE ARE YOU ALL!

Hi Kimithy, I am already registered with most of the shops. I like to compare prices before I go shopping. Saves on the shoe leather. Are you sitting comfortable, then I'll begin.

ASDA
Lemon Bakewells 6 pk -£0.87p
Raspberry & Almond Extra special 4 pk - £1.08p
Cherry Bakewells, own brand 12 pk - £1.35p
Lge Bakewell - £0.92p
Weightwatchers, 6 pk - £0.96p

TESCO
Cherry bakewells own brand, 6 pk - £0.71p
Weightwatchers, 6 pk - £0.96p
Lyons Lge bakewell - £1.55p - Buy one get one free

SAINSBURYS
Own brand cherry bakewells 6 pk - £0.71p
-do- Lemon bakewells 6 pk - £0.88p
-do- Toffee bakewells 6 pk - £0.89p
Mr. Kipling cherry bakewells 8 pk - £1.15p

OCADO (WAITROSE)
Own brand bakewells 4 pk - £2.49
Own Brand mini cherry bakewells 9 pk - £1.99p
Mr. Kipling cherry bakewells, 6 pk - £1.15p
Duchy Originals Lge Organic Bakewell - £3.99

Does this give you enough comparisons for your food tech course?
Glad to help

Are these links of any use to you?
[link]
[link]
[link]
[link]
[link]

Oh, sorry just saw that you did that already

Why don't you give the magazine a ring and see if they have got any back issues of the ones you want? Just a thought.

Here is a bit of info for u.
[link]

It should do. As quark is a low fat or should I say virtually fat free cheese it can be substituted in many recipes. I use it to make a very low fat cheesecake. And I have used it in quiches.
Good luck with your canneloni.

500g, 750g and 1 kg are the size of the finished loaves. ie, small medium and large.

Some novelty cake tins here but no jigsaw.
[link]

Which recipe did you use? This one uses 150g flour
[link]

Jane Ashers site e-mailed me back. Not yet in production. Should have been on sale early January, hope to have them on sale soon, on her website. I want them soooon!

Just cos you are diabetic does not mean that you have to have a diet that is totally restricted of sugar. I have found that Branstons tomato has less sugar content than heinz. My hubby is diabetic and so long as you don't load it on the butty he should be fine. Say about 1 teaspoonful. Maybe spread it on the bread. But you must make sure that he hasn't already had other foods with sugar in them. Cornflakes for instance have a sugar content, but is lower than other cereals. If you look on the back of products on the info bit, in the list it will give you 'carbohydrates' 'of which are sugars', it will give you per 100g and per serving. We always go by per serving and stick to the serving quantities. Is there a reason he cannot have butter on his bread? My hubby eats 'clover' but spreads it thinly.
My hubby has the occassional low sugar cake, but makes sure he doesn't eat anything else containing sugar on the same day. And always keeps a check on his blood sugars.
There is a supposedly lower sugar tomato ketchup on the market but it has a higher content than the ordinary Branston one. Or it did the last time I looked. There is no need to buy 'diabetic' foods, they are not worth the money.

This link will tell you where your local stockist is. Just click on the area in which you live.
[link]
If you google chilli ice cream, it will also come up with some recipes of chilli ice cream to make.

Hi everyone, just back from 3 weeks hols. Thanks for all the info. Ordered a stellar 3000 from my the kitchen stall in my local market. Got to go and pick it up 2moro (Sat).

Good cheap silicon products but not what I am looking 4. The one I am looking 4 lines the tins you already own. Its not the thin silicon liner stuff but made from the same thick silicon that the Pavoni stuff is made from and is split in places to adapt to your tins. E-mailed today. Going away for 2 weeks so I will let you know the outcome in about 2-3 weeks. Thanks everyone.

A little while ago our shopping centre (all indoors) put their own smoking ban on the whole of the shopping centre, then because the smokers raised a stink (literally), smoking was allowed in one part of the shopping centre. But, because of where it is sited, right next to the lift and escalators, you are breathing in their horrible fumes as you go upwards. As you know smoke rises. I do hope when this ban comes into force it will mean just that.

I too am counting the days to the ban. As I too have breathing related illness. My hubby has often asked me to go out for a drink but I have always refused because of not being able to breath for the cig smoke

Already done all that before I posted my query.
The blue silicon cake liner is no where to be found on any of the links or her own website. I am going to send an e-mail direct to her website to find out if they are actually selling it yet.
Thanks for your help anyway Rosti.

This messageboard has gone haywire. Its typing things in the wrong places

It was stated this week, can't remember if it was on GFL or GFL extra
extra,that Jane Ashers silicon bakeware would be available. According to her website it should have been available early 2007. Doesn't look like it's available yet. Why tell us that is available when it is not?
Have been waiting for this since last year!

what recipe?

I have just watched the video clip and you put the chopped thyme in at the same time you put in the chopped parsley.

I have a very old 'Basic Freezer Recipes' cook book. The puddings should be frozen before steaming them. This is for 1 large pudding - It says steam for 1 1/4 hours, so I guess just steam the individual ones for about 30-40 minutes and test to see if the middles are cooked. I know that if you are steaming an individual frozen steak and kidney pud it has to be steamed for 45 minutes. Hope this helps you.

What about a salmon mousse. Salmon fishcakes.

If you go to this link, Delia uses polenta (cornmeal) to make bread. I guess the answer to your question is yes.
[link]
A bit more info here about which cornmeal to use with which recipes
[link]

Cheese obsessive I just clicked on your link

How old are the children?
There are some here for babies and toddlers
[link]
Have a browse through here as well, there might be the odd few you can pick up
[link]
Another link
[link]
Recipes from around the world, depending on the age of your children
[link]
I guess this will keep you busy for a little while. Good hunting

Sounds lovely

Have you got a slow cooker? Roast it in the slow cooker overnight,without any stock added. It makes its own juices and comes out thoroughly cooked and looking like it has been roasted. Be careful when lifting out as it that tender it falls apart. Pour the stock into a jug or container refridgerate, take off the fat when set and you have a lovely stock as well.

You can buy sumac here at the spice shop
[link]

I bought some from either Sainsburys or Tesco. I can't remember which shop I was in now. It was a while ago. Yep, it was Tesco. Just checked

Have a look here
[link]

Is this the recipe you are referring to by Ed Baines?
[link] As the condensed milk is going to be turned into the caramel part of the recipe, you put it in a pan of simmering water and simmer it for about 3 hours, keep topping up the water in the pan. Lift out and leave to cool in the tin. I guess you you would stir it into the whipped cream and mascaponi then this would give you the banoffi part of the recipe. We noticed this recipe was wrong (yet another one) weeks ago. Hope this helps you.

Have you looked here on the Aga site?
[link]
some more aga recipes
[link]
There is a lime tart here, perhaps you could substitute the lemon for lime
[link]

Here are some baby and toddler recipes for you to look through
[link]

Here is a chocolate cake
[link]
If you go to this site go through the recipes most of them are dairy free, look for the ones that are egg and nut free.
[link]
Its a start for you

I know this site is American but if you subscribe to the site you may be able to adapt some of the recipes.
[link]

Do you have any restaurants that serve Jamaican dishes? If you do perhaps you could ask to buy the spices etc from them.
How far are you from Edinburgh there is one there
[link]

Why not make a wine jelly with the leftovers. Serve with low fat fromage frais, ceme fraich or cream. mmmm.

Is it this one. This is the one he did on the 13th
[link]

Its called curly endive.
For anybody thats interested heres a bit of info
[link]

Here is one
[link]
here is 2
[link]
here is 3
[link]
here is 4
[link]
Is that enough to be going on with.

This is Nigellas flourless chocolate cake.
[link]

I don't measure the oats. Just dump in a handful and mix. It depends how far you want the mince to stretch. 1 - 2 ozs and I get about about 24 average size meatballs out of 1 lb mince. If you want the mince to go further add a little bit more of the oats. How much breadcrumbs to mince does your recipe say?

I didn't see the show but is it this one. It doesn't have any flour in it.
[link]

Do you like porridge oats? I use oats instead of breadcrumbs. And egg to bind. Works great and is healthier than bread. Still makes soft meatballs and burgers.

All Donna Hayes books are here. Scroll through them to see if the ones you are looking for are here. 'marie claire' is here
[link]

You can get it at Amazon
[link]

Michael, was it this recipe?
[link]

Maggie, Made me laugh when you shouted 'help'. Not thick just needed pointing in the right direction. This site has changed so much over the last few months it's getting harder to find things.

At the top of this page, on the right hand side, you will see where you log out, under that is 'My UKTV' click on that. I am here for the next half hour or so. So if you get stuck post me again.

13th Recipe down. There should also be a video clip as well.
[link]

In America it means half whole milk and half cream.
[link]

Oh and then click send

Click top right, on mu uktv, then my profile. You will then find your nickname, this is where you can change it.

He has his own site here
[link]
Perhaps you could contact him at the above. He does come on this site now and again.

This is his other recipe that he did. I watched it very late last night. The bakewell tart I can't find.
[link]

There is also a knife on the market that has a piece on the side of the blade that you can alter to get the slices as thick or as thin as you want. It also goes oneither side of the blade in case you are left handed as well.

Is this the recipe you are referring to?
[link]

The come under another name now. I always remember them as blood oranges from my childhood. They used to be the only oranges I would eat. They were very sweet. Very hard to get hold of.

Have a look here. Gives a bit of info for the deli
[link]

I have looked on the web but can't find anything. Ask at his school if they could give you the recipe.

Hi 9pints. Go to recipes then click on his name in the list. Scroll down to all his recipes and its on page 8 of his recipes - steamed raisin pudding. You will have to click on page 6 then 8

Yes Trev. Usually from a ready sliced loaf. I would use a medium sliced loaf.

Here you are
[link]
[link]

[link]

[link]

Try here angeliz
[link]

And the doctors say that high blood pressure is due mainly to overweight! Hah! They don't know everything then do they? Anyway lucky him not being overweight. One less thing for him to worry about.

Get your partner to go with you as well. We have a laugh at our class and I look forward to going each week. It is the easiest and healthiest way of losing weight and stuffing your face at the same time.

Oh you mean 'frylight'. One is buttery and the other one is olive oil (the one I use) Lost 2st 9lb so far with S W and my blood pressure has come down to normal after being pretty high for the last few years.

The juice from the cassava plant.
[link]

Anywhere that makes fresh bread on the premises. The instore bakery of the supermarkets is a starting point. They should give you some free, but offer to pay for it. Then when you need more you can always ask again. Or perhaps ask at your local bakery shop.

Ordered one, it's on its way. Belstar e-mailed me practically straight away.

Thanks heaps wearsider. Been on both sites, partsmaster have all the parts in, but just to buy the gasket which is £5.49 the p&p is a bit extortionate at £4.99. Left my details at the other site, they said they'd get back to me within 24 hours I guess they will let me know their p&p then. Nothing to tell you on the website. Once again, many thanks.

Maybe I should just try any gasket that has a nice snug fit and see if it works. Worth a go. I'll get one when I am next shopping and let you all know if it works. Have to measure the diameter first.

Have a look in your local health food shop. Maybe they could give you some info. There are recipes about for adults. I've just trawled the net but can't find anything at the moment except some of farleys products like some of their rusks are dairy free but you'd have to read the labels very carefully.

Hi Shelz, I bought an electric one quite a few years ago but I cannot find replacement seals for it. Any suggestions? I think Kenwood has stopped making the pressure cooker I wanted to send another one back for repair, that belonged to my brother in law as it wasn't working properly. In the end I chucked that one out, daft me should have kept the seal,didn't even give it a thought.

Hi Sandra if you go to this link. It explains alot. Have a read. By the time you get to page 4 there is a list of recipes for you. Just click the ones that appeal to you.
[link]
Another link at Dove farm the bread millers
[link]
Another link with recipes
[link]
Hope this gives you enough info for the time being.

One link here
[link]
Another
[link]
And another
[link]

I just came off the Which site, reading all about the best buys in frying pans. Aint that wierd.
Jamie Oliver (Tefal) professional series 26cm Hard anodised £44
John Lewis 25cm £17
SKK Titanium 24cm £50
Berndes Bonanza Removable handle 24cm £49
Tefal Practica 26cm £15
These are all non stick and been given a real rough ride by the testers. If you are a member of which go to their website and read up on them.
They were tested on a gas hob and an electric hob.
Whilst we are talking frying pans here, anybody know of one that is stainless steel and can be used on an induction hob?

Probably meant 10 tsps. Guess someone writing out the recipe on the site is dyslexic (no offence to the genuine dyslexics)

Go to the recipe discussion part of the message board and the link to this recipe has been posted there.

There are recipes and info on all these sites. They use sweeteners instead of sugar.
[link]
[link]
[link]
Some of Anthonys recipes are on the splenda site.
The next one is the diabetes uk web site. Plenty of info here.
[link]
Do you have a library near you? Take a look at the cookery books before you buy.
If you click on my name you should be able to find some more recipes that I posted in the past. I have a diabetic hubby and I am on a diet so I cook no sugar low fat.
Hope this helps you

[link]
Case of 6 = £36.00
[link]

[link]
This one is cheaper but don't know the p&p.
[link]
There are loads of places on the net and some of them tell you where their outlets are to buy from. Just google 'cold pressed rapeseed oil'
Theres a few to be going on with for now.

If you have a conservatory you can buy lemon trees in pots and grow them in there. They can go outside on the patio in the summer but bring them into the conservatory in the winter. No before you ask I have never tried yet. Wouldn't mind having a go though, but alas,I have no conservatory. Wonder would they be alright just indoors in the living room.

Oysters themselves are not aphrodisiacs but they are full of Zinc which is good for you. Its the eggs and oil in the mayo that conditions your hair.
Heres one myth:-
Eating crusts gives you curly hair.
I always wanted straight hair so I never ate my crusts. Still don't like them.

I would have told the waitress about the foreign body, asked to speak to the manager,then said you are bringing in the health food inspectors. You would have course had to have kept the food and taken it home, making sure you had a witness in the pub/restaurant. You still could make a complaint to the local health inspectors. They would then go in and check that everything is as it should be in the kitchen. You should really claim compensation for your injury. But remember if this is your local pub you would then feel uncomfortable freqenting the establishment after.

I would bake it blind after brushing the bottom with some egg yolk. But make sure you don't overbrown it because when you add the filling and bake that it could burn the sides. If you lightly brown it, it will finish off with your filling.

Is it a 2 crust pie or just base and filling? If it is 2 crust there is no need to bling bake the base.

I know this is a little late, and Christmas has gone. But leading up to Christmas someone was asking can goosefat be frozen. I have only just had the answer back from the company that produces the jars. The answer is YES and once it has been opened it can be kept in the fridge right up to the use by date which is usually around 13 months.

Recipe here Tigger
[link]

You could also ask to see the dietician at your doctors surgery for more advice.

Sarwar, would this link be of any help to you to get your product into the supermarkets.
[link]

Are u using hot or cold rice? U have to use cold rice and u don't need alot of oil. Too much will make it soggy. I use a non stick wok (which is electric) and because I am trying to lose weight I just spray it with a little frylight. You also have to keep the rice moving. I cook my egg first and put it on a plate chopped, when the rice and peas are ready I throw the egg back in. What is happening to your rice?

Would you be able to demonstrate a new product from www.halgel.co.uk in your store. They have just started up and sell halal gelatine. At the moment they supply the food industry but they are trying to sell through supermarkets but they need to generate a demand for the product. Perhaps you could have a word with the store manager. If you go to the messageboard under ingredients you will see the thread there.

Use the bicarbonate of soda for the dates and baking powder with the flour in the sponge part. Watch the video if you can.

Just read his contact info. You can't have anything forwarded to him. Sorry

Goto his website. Do you mean Ainsley Harriot? If it is Ainsley, here is a link to his site you can contact him there.
[link]

I use Gold for baking with. But make sure it is the 'normal' gold. You can use things like ordinary flora. They are polyunsaturated fats. Try out some of the diabetic recipes, they are low sugar or no sugar as well. Avoid trans fat - hydrogenated fats. If you eat a healthy,balanced diet, lots of high fibre, fruit and vegetables. Use olive oil in small amounts. Eat fish,(oily fish is good for you) and chicken and eat small anounts of red meats. Eat virtually fat free yoghurts and fromage frais. You can add fruit and sweeteners to these to sweeten them. Or yoghurts like mullerlight. Or sometimes some of the shops own brands are similar but you will have to read the labels. Porridge oats are supposed to be good for helping lower cholesterol.

I shall be pestering my local supermarkets over the next few weeks for you then. Maybe they should be promoting the product in the stores. With you being a new company alot of people will not be aware of this product.

Its plain flour

They only supply to the food industry at this present time though. Maybe we could put pressure on them to supply the supermarkets as well. Then we mere mortals could buy it.

Go fishin for one that size! What a whopper.

I think you could probably use a butternut squash instead. All supermarkets sell them red onion squash is part of the pumpkin family, so you could use any pumpkin to replace it. It would probably just give a different flavour.

You could make butter cream. How long do you want it to last?

Hi Chrisie, just been to Tesco. They definitely have it in ours. They also sell rose and elderflower.

At tesco online its advertised as 'provender natural essence orange flower'

Hi Chrissie, did u find your orange water? Tesco sell it. Baking section - Orange essence.
There is a link here to the web site of the company that supplies the shops. Last time I looked they were having technical probs with the new site but you can still e-mail them with your query about exactly what you want.
[link]

Go 2 recipes on left. Then just search 'spotted dick' you will find quite a few different ones there.

go 2 'recipes' 'chocolate cakes' then scroll down to 'chocolate cloud cake' not sure if this is the same one as in the links I've already given you.

There are a few here, don't know if they are exactly what you are looking 4.
[link]
Here is a nigella one, perhaps this would be more suitable
[link]
How about this one
[link]

There is one here if you can use peanut butter.
[link]
Chocolate one here
[link]
.......another one here
[link]
...there is one site that you can email them your recipe and they can convert it to eggless for you. They will send it back via e-mail but you have to pay for each recipe. I will try to find it for you. Can't find it at the mo.
Here are some more recipes
[link]

That would make it too simple wouldn't it.

Is this what u r looking for?
[link]

Yes you can I've even used quorn pieces. Its not traditional to use anything else but its what you like int it?

There is one by Jamie Oliver that you do skin and bake the chicken instead of frying it.
[link]
Then there are these
[link]

Glad to help.

Was it this link
[link]
I had bookmarked it on my computer as I use this site.

If you can't get beef shank you can sub it with stewing beef or braising beef I suppose.
[link]
[link]

Tesco. Doves farm Organic Pasta Flour. 99p for a kg bag.
If you can't find it go to
[link]
All supermarket phone numbers are on here so if you phone at least it will save on the shoe leather, traipsing round looking.

Hurray, at last. Click on recipes, on right. Look left under 'more inspiration' last on list, conversion table for American weights etc. Somebody out there must have been listening to us over the last few months.

Hi Triger, they have a mexicana one in Tesco on the deli.

Poor mans saffron. You can use saffron to replace them.
I tried last night to get you this info but the site went down.
Can't find anywhere to buy them though. Had a look on the net. Try the health food shops or an asian food shop. Or ask in a Mexican restaurant if you can buy some off them. Just a thought.

Poor mans saffron.
Some info here
[link]
I can't find anywhere you can buy them from. I think you could probably use saffron as an alternative.

Barbara, do you have 'Home & Bargain' shop near you? Just been in this morning and saw on their shelf pouches of microwavable basmati rice. Handy, for a quick meal.

There is some info here
[link]
Where in the world are you.
You can buy peppermint oil capsuls. The oil capsuls are stronger in strength than essence. You can pin prick the capsuls and squirt in a little at a time until you get the required flavour.
Just looking on the web and apparently extract is like essence and has added water and alcohol in it.
Some more info
[link]
I just learnt that extracts can be pure, or a mixture. If you click on the above,there is more info if you click on the natures answer, peppermint leaf at the right side. If you are in America you can order online. I don't know what the postage and packaging is though. Or go to your local health food shop, chemist,or drug store. You want alcohol free.

Have a look here Barbara
[link]

What a nice tribute.

Good advice nightofjoy, from 'he who knows'. Let us know how it works out.

Hi bigma, go to chefs & presenters, scroll down the list, scroll down to the end of the little biography, click on the link at the end. Scroll down and you will find some of her recipes. The recipes are only there for a short time due to legal reasons. Get them while you can. The books should be on sale at any good book shop.

Cayenne pepper is a hot red pepper used to flavor dishes; its name comes from the city of Cayenne in French Guiana.
Info on Chilli pepper. This pepper is hotter.
[link]
Paprika is a milder pepper.
[link]
Does this help?

Try getting hold of peppermint essence/oil rather than using flavouring. I tried using the flavouring over christmas for some chocolate items I was making, added it to the melted chocolate and unbeknown to me because the flavouring contained water, my chocolate started to go stiff.

You usually find that all frozen rabbits are from China. Believe it or not, there is a breeding season in Britain for farmed rabbits. Don't know about the wild ones. I usually go to Bolton market to buy rabbits when in season and I would not touch the frozen chinese ones. There are some wild ones around at the same time when farmed ones are in season. I have found buckshot in the wild ones a time or two. I would say get yourself a gun and licence (if you need one) Can't get any fresher than that. They must come in from China in the ships that bring in all the christmas stuff (rubbish)we buy.

Was it anything like this?
[link]

Hi Nash, go to this link for info from the Food Standard Agency. Scroll 3rd question down
[link]

I'd give them a ring before you go. Not all Tescos might have them. We've had this problem with food items before. One store stocks things another doesn't.

They have it in our local Tesco.

Try asking here
[link]

Right Shambel, I'm back. Carrots - Peel and slice evenly, or baten them, whichever way you prefer. Bring a pan of water to the boil. When boiling add a small portion of the carrots. When it comes back to the boil, blanche for 3-4 minutes. Have alot of very cold water to hand, even adding ice and add the blanched carrots to this water. I used to use my sink, but it must be scrupously clean, or use the biggest thing you can get cold water into. Whilst the first lot of veg is cooling down do your 2nd lot and so on. When the cooling water gets warm change it for some more cold. Drain the cold veg very well. If you have a salad spinner use this to spin off some of the water. When you have drained as much off as you can lay out on lined trays (I used foil) and freeze. When frozen put in bags. The cabbage should only be blanched for about 1 - 1 1/2 mins. depending on how thin you grate or chop it. I have never frozen cabbage. You just use the same method for all veg.
I have recipes that can be made and then frozen.

Hi Shambel, will get back to you this afternoon.

Hi Shambel, You usually blanche veg first. This helps to keep the colour. Make sure after blanching you cool them as quickly as possible in very cold water and dry them well. You can then freeze them, I would open freeze them on trays and then transfer them to bags, stops them sticking together in the freezer. If you post what veggies you are going to freeze, I have a very old book on freezing foods and I can let you know how long to blanch each different vegetable.

Try here Tony
[link]

I had a prestige Hi dome a few years ago. Daft me didn't put enough stock in and let it boil dry. The base bowed outwards. Got in touch with prestige (before the company was taken over) they said return it to them and they would regrind it for me. The only problem I ever had with it. Gave it to my daughter in law eventually, as I got rid of my cooker when that needed replacing.

Thanks Panfry, still no answer from them

Wot pressure cooker have you got Pocket Battleship?

Hi Loubick,

Try here

[link]

Here is another link. You can use walnut oil. I use walnuts cut in half and rub them on my wooden furniture. Covers up slight scratches and polishes up nicely.
[link]

Don't use any kind of cooking oils on it. It will make the board rancid in time. Have a look at this link before you do anything. Go to a butchers shop and ask what they use.
[link]

James Martin does one on this site and so does James Tanner. Search recipes 'Baked Camembert'
Another link to Anthony Worrell Thompson
[link]

I always use the dough setting on my bread maker and bake in a conventional oven. Make it a bloomer shape on a baking tray, not in the tin, nice and crispy.

Found contact for Buitoni. Have e-mailed them. Waiting on reply for you.

[link]
somemore different ones
[link]
l

Firstly, take them back to costco, they will refund your money. Faulty goods act. I bought two large resin lions for my garden last year had them just under a year when they started flaking. Took them back to Costco they gave me my money back no problems. Just tell them both broke. Even if you don't have your receipt, which I didn't so long as you have your membership card that you bought them on and if bought on a debit or credit card take that with you. They reimburse you the same way as you bought them. I always try to buy Richardsons knives of Sheffield but perhaps somebody could tell you if there are better around. Some people swear by Sabbatier (Think thats how you spell it). I've had a kitchen devil, two serrated edges (one for frozen food the other for normal foods) for 36 years, used every day, still as sharp as the day it was bought for me. Never been sharpened.

U can freeze bread dough so I would think so. I wud freeze it in individual portion sizes. You know in sizes for the pizza sizes you will make, if u get wot I mean.

When it has finished cooking and you are going to put it in the jars. There are two ways. 1) Add the total amount you wish to use, stir in and bottle or 2) Add 1 tblsp to each jar then add marmalade and stir.
Have look here
[link]

sorry Marmotte, no experience of them whatsoever.

Av a look here
[link]

These are old saturday kitchens off the BBC. See if any of these are similar to the one you are looking for
[link]

Glad 2 help

Fresh custard. Mousses, but you need the whites as well whipped to fold in . Mayonnaise. Take a look here. [link]

No I wouldn't use tiptop. Too watery. Condensed milk is thick and gooey. Turns out like soft caramel.

If you take a look at this link there is a panna Cotta recipe. Wouldn't you just add some espresso coffee to the recipe. As it is set with gelatine anyway, and omit the topping [link]

You can substitute cake flour with plain flour (minus 2 tablespoons) and cornflour. (all purpose flour and cornstarch) It tells you more here
[link]
or try here
[link]
Hope this helps

Have a look here
[link]
another link for you
[link]

A few recipes to make 'old bay' seasoning in this link.
[link]

Some are guaranteed for 25 years aren't they?

It depends on how much you want to spend and what hob you are using. There are stainless steel ones and aluminium ones. I tried using one on the old portable electric hotplate and the heat wasn't enough to bring it to pressure. I bought an induction hob (single plate) with different temperatures and a timer on, from Netto (£29.99 that was cheap) bought a new Stainless steel basic pressure cooker from Lidl (£24.99 cheap.) Both products great. Some you can release steam quickly others you have to either wait for the steam to be released or put in a bowl of cold water to lower the steam quickly. I once had an electric one from Kenwood, non stick inner bowl, that was terrific. But sadly they are not made now. You can get them from America but they are expensive. Make sure you get the trivets and things, some cheaper ones come without the inner parts. You are pretty safe with buying prestige or tower. Prestige you can get the rubber sealing rings easier. There is a prestige one on offer at ASDA at the mo and they sell the sealing rings as well.
Hope this has been of help to you.

It was to feed the yeast but the yeast used in the bread machines these days doesn't need it.

Here is a link for you about filo pastry. Loads of recipes. It is the company that makes antoniou chilled pastry.
[link]
You don't have to keep brushing pastry with oil either. As I am on a diet I sprayed mine with frylight.
Perhaps if after making them you brushed them with a little egg wash, or oil or whatever you prefer you would not have to use a damp cloth etc. I would imagine they would go soggy with a damp cloth and dry out too much with cling film. Anyway have a trawl through the above, you may find some tasty treats.

Your uktv food recipe book is top right of this page underneath logout click on My UKTV wll bring u 2 your page.

Hi Oldthatch. R U using fresh filo or frozen? I made sweetmincemeat filo parcels then froze them.Brushed them with beaten egg and baked them at 200C for 10 minutes. Lovely. Are you going to bake or fry yor samosas.

Oh yes I forgot to add, I have also halved the salt and sugar in the recipes.

I have had a bread machine for many years. I prefer to make my dough and bake it in the oven. No you don't have to use milk powder. I don't. I use olive oil instead of the butter. Go to the bookshops and look for a bread machine cookery book. They are invaluable. I would stick to the recipes in your instruction book for now. You can use other recipes but make sure you find a similar one in your instructions and use the same weights. If you make wholemeal bread I would use half white and half brown flour not all brown as this gives a lighter bread. I have found with my bread maker the best flour to use is 'Carrs'. Try different manufacturers flour. Never go over the amounts in your instructions and always put them in the order stated. When adding the yeast and salt put them at opposite ends of the pan.

I don't make the traditional mince pies anymore, or the pud. Little filo rolls with 1tsp mincemeat in them. Use fresh filo, then freeze them. Can have them all year then and just bake a few at a time if anyone calls and wants one. They cook in no time and are bitesize. After christmas dinner have sugar free trifle adding defrosted mixed berries to the jelly.

Here goes:-
l lb Brown sugar. 5 fl.oz water. 1 tablespoon syrup.
2 oz. butter. pinch cream of tartar. 1 tsp. malt vinegar.
Put all ingredients in a large pan. Heat until sugar has dissolved. Do not boil yet. Once sugar has dissolved boil until when some dropped into cold water in a cup turns brittle. Pour into greased tin. Mark with a knife before quite set and when cold break into pieces. You can add peanuts to the toffee before pouring it out to make peanut brittle or mixed nuts to make nut crunch.

My recipe is that old the liquid measure was in gills.

I have one for treacle toffee that I was taught by an old lady that used to mind us when we were little. I have used that one for my children when they were young.

I would go to the library or book shop and look through a few diabetic cookery books for recipes to freeze. Go to the Diabetes uk site and have a look through their recipes. Go to the sites of the granulated sweetener makers ie, Splenda, Hermesetas etc. If you do bake sugar free I have found that the Splenda and Canderal are best, they don't seem to lose as much of the sweetness when heated in the oven as cheap brands. If you click on my name and scroll through my past posts you will come across some sugar free recipes but I don't think there are any that you can freeze. I think there is an 'Apricot and Ginger' cake on the splenda site that I have made this christmas, that is nice and I did freeze this one.Date and Walnut cake, this can be frozen. I also made the 'Gingerbread' men. But as I used a cheaper sweetener they didn't turn out well. Passable, put them in a container and sprinkled sweetener over them and then rubbed the sweetener in the surface. Hubby said they weren't too bad. Google Diabetes uk. There are all sorts of dishes. Just type in the list what you are looking for and they will come up. I try out recipes from my own cookery books by adapting them by putting less fat, less sugar in them, sometimes they work sometimes they don't. Just cos u r diabetic doesn't mean you have to cut out all products with sugar. U can just use half or pick ones with lower sugar contents. But be sure to monitor your blood sugar levels say about 1 hour - 1 1/2 hours after eating the food to see what effect it has had on you. My husband has been diabetic for about 10 years and he still likes his puddings and sweet foods but he has them for a treat and not every day. I know this is a bit long winded. Sorry.

Best to make the brittle toffee. I used to make the brittle toffee and dip brazil nuts into it. I think they were called 'buttered brazils'. And used the same toffe to make toffee apples with. Toffee in the fridge gets damp and then goes sticky. Do you want the brittle toffee recipe I used to use? Or have you give up completely?

Did you sort your toffee spangled?

I tried to answer this yesterday and the site crashed on me. Use your old cook books but drop the temperature 10-20 degrees. Fan assisted ovens cook faster than 'normal' ovens. When I am cooking anything in my combi micros on convection, as these too are fan assisted, that is what I do. Just keep checking on the foods to see if they are cooked, as in a normal oven. Trial and error. Happy cooking and a merry christmas.

Is it grainy as well? If it is grainy you probably boiled it before the sugar melted completely. Maybe bring it back to the boil and boil it a little longer, be careful not to burn the bottom. I can't think of anything else to do with it. Unless you call it fudge.

Oh I forgot u had a crown. No legs.

Hi Jacko, typed out info for u yesterday, then site crashed. I'll try again.
Your 10lb turkey is equal to 4 1/2 kilo.
Cooking on Gas - Gas mark 6 for 2 1/2 - 3 hours.
Cooking on electric - 200C same time.
Cooking on fan assisted - 175C same time.
The turkey is cooked when the juices run clear from the thickest part of the thigh. When cooked cover the bird in foil and let it rest for 30-45 minutes.
This info is from the roast o meter on this site. It worked fine for me. Happy Christmas.

Your 10 lb Turkey is equal to approx 4 1/2 kilos.
cook 2 1/2 to 3 hours at Gas mark 6. When cooked cover with foil and let it rest for 30-45 minutes.
For electric same length of time at 200C, rest same.
For Fan assisted oven same time at 175C rest same.
cooked when juices run clear from the thickest part of the thigh. Roast o meter worked fr me. Happy christmas

What u cooking with gas or electric?

It should be, but remember to cover the custard with a piece of greaseproof paper so that it is touching the top of the custard, this will prevent a skin forming. When re-heating it make sure you bring it to boiling point to kill any bacteria.

Go to 'Christmas'- 'festive menu' then click on the 'Roast o meter' Then input your info and it will come up with times and more info. But as it says always cook until juices run clear from the thickest part of the thigh

Couldn't you beat it an beat it until you got it to the butter stage and make brandy butter?

More sweet recipes in the Christmas section of this site.

Just till they seem dry on the outside.

If you click on my name you will find some diabetic recipes I have posted in the past. Have a look through see if there is anything you fancy. Also go to the Splenda site, Hermesetas site and any other branded sweetener sites. Also there are recipes on the Diabetes UK site. That will keep you busy for a little while. My husband is diabetic type 2 and so was his brother. I am on a low fat, no sugar diet for my health, so I have had plenty of practice over the last 8 years or so of adapting recipes. Let me know if there is anything you fancy that is mainstream and I will probably be able to help you make it sugar free.

You got there before me Lotte.

Was it the pastry for her mince pies? Program on bbc tv?
If it was look on this link
[link]

How about a sweet potato and red pepper terrine? Are sweet potatoes still in season? Let me know and I'll post the recipe. I am not a veggie but I made it earlier on in the year and that was very nice. It didn't use any gelatine and I found it to be nice and moist. I suppose if you like a firmer texture you could mix in some agar agar (instructions on the packet) to set it.

Have e-mailed Highgrove Goose fat Company and asked them if you can freeze it. Here is a link to their site.
[link] Its very interesting.

How about getting some cherries, stoning them, soaking overnight in brandy, drain, dip in chocolate. mm. Theres some good juicy cherries on the market at the mo. Peppermint creams let me think:
It's royal icing flavoured with peppermint flavouring.
1 desert spoon lemon juice, 8 oz. Icing sugar, 1 egg white, Peppermint flavouring or essence. Beat egg white slightly, add the icing sugar, lemon juice and peppermint. Beat until very stiff. Roll out to the thickness you want and cut into rounds. Leave on a lined tray to dry out. When they are dry you could half dip them in choc. What about wrapping marzipan round dates and dipping them in choc. Use marzipan that you have coloured with food colouring and just cut them into different shapes. Hope this gives you a few ideas.

I meant look not liik

Have a liik here
[link]

If you are breadcrumbing the camembert do it twice this will help prevent the cheese bursting out.

cazjaz what kind of dough have you made? Sounds like you meant bread dough. I call pastry 'dough' If it is bread dough if you have a microwave your intructions should be able to tell you if you can 'prove' it in the microwave. I have done this in the past, you can let it rise just at room temperature but it will take a little longer to rise. I saw a chef on tv quite a while ago who said you can prove bread dough in the fridge but this takes along time. I would try and give it a little burst of micro energy on low to take the chill off it.

Relax. Stop worrying. Just eat a healthy balanced diet. Perhaps you are trying too hard. Its alot harder to lose it.

I found a recipe on the net and it says to put it in a damp towel (perhaps a teatowel) then put it in a pan or kettle (must mean a fish kettle) anyway one that you can fit the dumpling in, of boiling water in the towel and boil for 45 minutes. After you take it out unwrap it and slice it immediatley so as to let the steam escape. If you don't do it straight away apparently your dumpling will be hard and dry. Hope this info helps.

Yes, so long as you keep it in the fridge. Its been so cold these last few days, I've put a table outside my back door and put my wine and eggs and soft drinks on it chill.

I think you teat them just as normal crabs.

Click 'recipes' Then top ten recipes. There are all different recipes in different sections headed 'vegetarian'

Click on recipes - left, then vegetarian. Theres some recipes there

Was it by Paul Hollywood? He does one with whiskey. If not then you could probably exchange the 'whiskey' with Jack daniels.
Go into recipes and search coffee cake on this site.

Hi spangled, just a thought, couldn't you make a fudge and add the herb to it?

When I made it many years ago when my children were little, I used normal malt vinegar, just like when you are making toffee,as it will turn golden anyway.

according to this recipe. - 2 x 2lb stuffed and rolled breasts 230C Gas 8 for 40 mins covered with foil and lift the foil off for the last 15 mins. [link] Thats hot. Guess I was wrong.

Blade mace is sold by Bart. Most supermarkets should stock Barts herbs and spices. If not and you need more herbs and spices why not try the link below. If you purchase £15 or more P&P is free Below £15 P&P is £4.50. Maybe you could club together with friends that are needing herbs and spices.

[link]

Cover with foil and as you say long and slow, when nearly cooked remove foil and let crisp up. Or if you don't want the fat crispy try slow cooking it in a little stock. If you wanted the stock to make gravy you would then have to pour all the juices into a container and let it set and take the fat off the top leaving you with the stock.

I should think so. Just use a little at a time and keep tasting until you have the required strength. Extract is natural, essence is chemical based I think. Now if you were using peppermint oil you would only use 1/4 tsp of oil to 1 tsp. of extract.
Its like using vanilla extract instead of vanilla essence.

Posted this to you on other message board. Only one I found that does medals or other things made to order. Not cheap.
[link]

The only place I can find is [link]
They aren't cheap though. Good luck

Go into recipes, on the left. Type in Lamb hotpot - Chef,scroll down to Mike Robinson, scroll down input Lamb hot pot,scroll down - Spiced lamb hotpot. Is this the one?

What kind of foods are you wanting to cook? I did a lamb stew the other day and it was well cooked in 20 minutes.A 1 kg pot roast (Brisket) would take about 40 minutes. Boned and rolled shoulder of lamb about 15 mins per lb. Pork shoulder boned and rolled about 15 mins per lb. Liquid quantities (which would go in all together) would be 1/2 pint (250ml) for the first 15 mins of cooking time plus 1/4 pint (125ml) for every 15 mins thereafter of cooking time. So for a 1kg(2 lb) joint, you would have to put in 3/4 pint (375ml) of stock or water. Never put less than 1/2 pt (250ml) of liquid. Let me know what foods you want to cook and I'll try and find timings etc for you. Lamb or pork chops are nice done in the pressure cooker and then placed on a griddle or griddle pan and browned. I usually give them about 15 minutes, liquid in the bottom and chops placed on the trivet and veg in the basket above them.

Hi Wendy, you can get both dragees (oval shape) and gold and silver chocolate buttons. A company in Blackburn, Lancashire do them. [link]

Hi spangled this recipe is from america and it says it makes alot, but it is a hard cough candy not a soft one. It does consist of horhound.
[link]

Missy moo, were they the Latvian Gingerbread biscuits that you can cut in any shape. If they were. Click on the menu on the left hand side of this site 'Christmas' Scroll down to biscuits for presents. That recipe is in there. Hope it helps. There are a few more recipes as well. I think these were made by Martin Blunthal.

Here's a link for you to obtain British cold pressed rapeseed oil [link]

Just sent an e-mail to Alan Titchmarch's site to ask if olive oil can be made off the olives grown in pots on the patio, then overwintered under glass. Let u know what they say when the get back to me. Maybe you could grow some and make your own oil. It would definately be British then wouldn't it.

Sorry, leaned on the keyboard, sent twice.

If the breville pie maker is similar to the sunbeam one you can download the instructions at [link] products, manuals

If the breville pie maker is similar to the sunbeam one you can download the instructions at [link] products, manuals

You can also cook whole chickens in the slow cooker. Rice puddings are nice too. Lentil soups. Bacon joints.

Johel, you can also omit the cottage cheese and use 1 pint milk per 4 eggs, salt, pepper and whatever cooked veggies you like, put your pyrex dish into a roasting tin with some water. Comes out like a savoury egg custard. You woud have to count your milk as heathy extra for iit to be a free food. Its really tasty.

I don't have just one favourite nostalgic christmas food. I loved everything homemade. I was always the one to make the mince pies on Christmas eve, from scratch.

Some of the sheet gelatin is made from seaweed now. I don't know which ones though. If you can source them this would fine for vegatarians. I'll have to have a look on the packet. Just looked on my leaf gelatin, says pork, yuk. Will be tossing this one in the bin. This one is from Supercook.

Netto has portable induction hobs for sale I just bought one. 2 year warranty free with it. £29.99, very cheap. Got to find a stainless steel pressure cooker now to use with it. You have to buy stainless steel pans that are magnetic. Apparently some stainless steel is not magnetic. Says carry a magnate in your pocket to test the pans before you buy them. I did away with my cooker when I needed a new one. Now have 2 combination micros, electric wok, steamer,Griddle, electric waffle maker. slow cooker oh yes and just bought a halogen/infrared/convection oven. You know the one with the glass bowl. It's brilliant. I threw all my pans out years ago. Depending on the dish I am cooking I use one of the smaller appliances.

Hi emmz, it should be a golden colour and syrupy. Not white and watery. Perhaps it needs to be boiled slightly longer.

Oh you mean like we have 'pavements' A square of concrete. Perhaps. Maybe we nicked the word from their language at some point in the past.

If you leave it too long it will ferment in the jars. I'd make it about a week before you want to use it. Like Gayle says you don't have to let it mature alot. It is probably a good idea to add some kind of alcohol, perhaps one you like, as this helps to preserve it.

Oh, mum22, you did make me laugh.

And u could make a trifle with the leftovers . Does it really have to be a stocking? Only if you've got a Lidl near, they are selling Christmas shaped cake 'tins' made from silicone at, if I can remember right £2.99 each. Theres bells, christmas trees and other ones, can't remember them all.

Found it, thanks Gayle. I wouldn't make that much, its for 8. Probably make it for 2, and put 1 tablespoon oil in it. We are allowed 1 tablespoon olive oil as one of our extra healthy options so like you say it would still taste good. Thanks again.

A few weeks ago I was looking at the local heroes. I noticed one of them was under 'East Anglia' instad of the north west, I wonder if that was your entry. I requested it at the time to be put in the right list. I live in the north west and they should at least get our heroes in the right area.

Hi Bookey, am going to buy the bulgar wheat today. Goin 2 av a green day 2morro. Makin bulgar wheat salad and the rice pud with yoghurt. Think I'll use the toffee falvour yoghurt. mmm

Also known as Panko breadcrumbs. Get them online here
www.japanesekitchen.co.uk/panko or any japanese food shops.

I looked in the spice shop. They have got cinnamon leaves is that what you are looking for Weetle. It says they are used in curries. Not a bad price either.

Thanks for teaching me how to do links. It'll save me alot of time and effort in future. Never too old to learn.

Go to www.bbc.co.uk/food in the search just type 'chicken' then click on 'ingredient' in the refine by box, scroll down click on'whole chicken' Its on page 4. I would do a link but I don't know how. Is this the one you wanted.

Were they definiately prawns and not langoustines?

The americans call cornflour, cornstarch.

Becky r u alright with cornflour? If u r go to www.recipes4us.co.uk click on special diets and then scroll down to gluten/wheat free. Have a look through the recipes. Also if you go into their section of cakes/ baked you will also find more vegatarian recipes. If you google 'cornflour' click on Cornflour Origin uses recipes. It will bring you to the same site. Scroll down and you will find recipes using cornflour. There is one there 'Gluten free spiced sponge'. Let me know if they are any good to u.

Wot about a creamy pasta filling. No body does one of those, I don't think.

Beans, Bacon & Black puddin

I don't know about pork/game but I used to make a chicken and ham with eggs down the middle (similar to the square pies you get in the shops with egg in the middle) in a hot water crust with aspic. I used to keep it for about a week in the fridge, properly wrapped. After that I would chuck it out. Most years it would get eaten before the week was up though. Pork is a bit of a funny meat to keep int it?

Don't you learn alot from the message boards on this site?

Hi dianeclaire, have you tried e-mailing Sainsbury themselves. Maybe they can archive it from somewhere. Tell them its urgent they get back to you as soon as possible. Might help.

2 finger green chillies, chopped
1 garlic clove, crushed
1 tsp white or demerara sugar
1/4 tsp ground black pepper
1 tbsp Malt vinegar
1 tbsp tomato ketchup
1 tbsp dark soy sauce
1 tbsp hot chilli sauce
pinch Salt
1 medium onion, finely sliced into rings

I think this part of the recipe is the basis to the Karahi sauce and its telling you to use 350g of it. Maybe I'm wrong. I stand to be corrected.

I found this bit of info on the net:-
Lahori Karahi incorporates garlic, spices and vinegar. Peshawari karahi is a simple dish made with just meat, salt, tomatoes and coriander.

Lets hope the powers that be will inform us soon

I've can only find a brittle toffee at the moment.
1 lb brown sugar. 2 oz butter. pinch cream tartar.
1 teaspoon vinegar. 1 tablespoon golden sugar.
1 gill water (think that will be 5 fl.oz.)

Put everything into a pan, stir until sugar has dissolved then boil until 290F/140C temperature has been reached. (Hard ball stage. When a little dropped into cold water forms a brittle thread and firm enough to crack. Pour into well buttered tins, mark with a knife before quite set, and break into pieces when hard. You could vary the flavour by adding maple instead of golden syrup or add a few chopped nuts.
I'll hunt around later and try and find a softer toffee recipe. My grandmother used to be the one with all the recipes. Sadly shes gone now.

Like rice puds and the odd curry with rice but couldn't eat loads of it.

I don't have many green days because I am not a potato, pasta, rice lover. Never had bulgar wheat but I will give this one a go next week, when I have picked up the item with my shopping. What does it taste of?

Juicy Fruit Crumble – l lb frozen mixed berries, 1 tsp. mixed spice (more if you like it spicy).
Grated zest and juice of 1 orange. 6 tblsp artificial granulated sweetener. 4oz. S.R. Flour. 2 oz low fat spread (Gold).
Pre-heat the oven to 220C/Gas 7. Put fruit into a dish to defrost. Mix the mixed spice with the sweetener. Mix half the mixed spice sweetener with the orange juice and zest, sprinkle this over the fruit, and stir to combine. Place the remainder of the mixed spice sweetener with the flour and rub in the low fat spread until it resembles breadcrumbs. Spoon over the fruit and bake for about 15 minutes or until it is slightly browned. Serve with Very Low Fat fromage frais (free), with a little sweetener added or tinned low fat custard at 1 syn per 2 level tblsp.

This crumble is 6 syns on both green and red days. With the spices, it tastes very much a Christmassy type pud. I always have this with fromage frais. It’s like having cream on it.

Hi Molly make toffee to the soft ball stage, when dropped into a cup of cold water it makes a soft ball. Put into an oiled tin and mark it where you want to cut it through. When set, melt some chocolate and dip the toffee pieces in the choc. Put them onto some foil until set.

I cooked an ox tongue many years ago. I didn't cure it. I cooked it a pressure cooker. When it was cooked I let it cool slightly and took the membrane off, rolled it to fit in a basin, made some aspic jelly, (gelatine today) poured the jelly over, weighted it down and left it in the fridge until the jelly set. Lovely it was too.

Could u get an apprenticeship with day release to go to college. That way you would also be getting hands on experience.

Just got in. Haven't had time to get the crumble recipe organised yet. will do it later.

I just googled 'lemon powder recipes' and clicked on Alisons Pantry Recipes using flavored powders. ok it is an American site but you can get the basics on how to use it. It seems it is used in sweet baking items to replace lemon juice.

Bin Sainsburys 2day, rule them out. Not there

Hi Feathers I'm back. Try this pastry.
8oz. Plain flour. 4oz fat (margarine or butter) cold water or yolk of 1 egg to bind. 2 deesertspoons sugar and a pinch of salt.

Cream the fat with the sugar until soft and light in colour. Seive the flour and salt and add to the creamed fat, mixing with a knife. Gradually add enough water or egg and water to make a firm rolling consistency. Use you finger tips to feel the pastry. Bake in a hot oven 200C/Gas 6-7

Russet potatoes are around. I'm sure I saw them the other week, but I can't recall which supermarket I was in. I did remark about them to my other half. If I see them again I will let you know which shop they are in.

Maybe it means harmful if eaten raw. It certainly would blow your head off. I would phone your local garden centre for advice. Go to www.chillifarm.co and take a look through their info. It probably means that if ingested raw would cause burns to the mouth and hands if handling them

It is butter that has had the impurities removed ie the milk solids and water. Melt the butter in a pan and skim off the scum that comes to the top. Go to www.ochef.com/69.htm

I used to make toffee and toffee apples without a sugar thermometer. Just tested a little in a cup of cold water until it set brittle but I would think that you may need the thermometer unless your recipe says you can test by the soft ball hard ball stages like toffee.

The sweet shortcrust I used to use when my children were little was what was known as American Pie Crust. I've got it written down in my own cookery book, dust it down, and post the recipe later. The pastry you are on about can only be rolled out once as it is very 'short'. But you can try to roll it again. Talk to you l8er.

It doesn't take long to make so I wouldn't make too much and try to make it fresh each time you needed it. But I agree with rday. Tis nice with roasted garlic added.

Have to look out for that one.

Glad to hear you succeeded at last tomtom.

I don't think it was in reference to SW. There was nothing in your postings detrimental to SW. Sometimes the posting have a little part of something that doesn't seem to agree with the overseers, and they bump the messages off.

Quark is a good substitute for cream cheese just add any herbs, spices and garlic that you like. Use it as a spread or dips. Free food. Sweeten it and add lemon or orange juice and zest and use it to spread over carrot cakes etc.

Hi Molaw, stork is margarine. But on the other hand suet is grated beef fat. You could freeze the stork then when it is really hard grate it. It is a messy job though. Put it back into the fridge before using it. I can't see it making that much difference. You can now add vegetable suet to make puddings with, this then makes them vegetarian. It is just a matter of adding fat to the recipe. Suet (Beef fat) isn't very good for the old arteries anyway is it. Why not make a small one try it.

I will get the crumble recipe 4 u 2moro. Got to type it out went and wiped it off the disc, by accident. If u like to buy ready made custard, ASDA do a fresh one 'Good for you' 500g pot 3 1/2 syns per 100g. = 17 1/2 per large pot. This would be 5 syns per 150g. less syns than the next one. They do a 'good for you' one, chilled ambient , ready to eat 150g pots 7 1/2 syns

Oh, the Ferrero Richer Type sweets are 1 Syn each. Enjoy

Bookey

Ferrero Rocher Type

9 Original Ryvita. 4 tblsp. Nutella Chocolate spread.

Crush the Ryvita really fine.
Melt the chocolate spread a little to make it smoother.
Mix with the Ryvita.
Separate into 32 pieces into sweet paper cases.
Freeze. Eat straight out of the freezer.

These are really tasty.

BASIC ANY FRUIT TOPPING CHEESECAKE
If you use 2 of the Weetabix as your healthy extra, half of this cheesecake can be eaten as free food
Base
4 Weetabix (free if using as healthy extra) (If not using as healthy extra 12 syns). Sweetener to taste. 1 oz. melted Low fat marg. (Gold) (1 syn)
Filling
250g. Tub Quark. 200g Tub Toffee flavour Mullerlight yoghurt.
500g. Tub virtually fat free Fromage frais. Sweetener to taste.
1/4 tsp. cinnamon. 5 sheets gelatine as per instructions.
Topping
Any sliced fruit of your choice to decorate. Fresh fruit is free but remember to add syns if you use tinned fruit. I used cherries in fruit juice. Depending on how many you use it is 2 syns per 85g.
Crush the Weetabix & stir in the sweetener. You can add a little ginger or mixed spice if wished. Melt the margarine & pour over the Weetabix. Mix well. If it is a little too dry add a little water to moisten. Line a 7-8 inch cake tin or dish with cling film or foil. Put the mixture into the tin and press it down evenly. Put in the fridge.
Beat the yoghurt, quark, sweetener, fromage frais and & cinnamon together in a bowl. Soften the gelatine sheets as per instructions. When the gelatine has melted add a little of the mixture then pour this into the Yoghurt mixture, making sure it is completely mixed. Pour over the base, put in the fridge, leave until it is firm and set.
Serves 6. If using as a healthy extra & using fresh fruit for the topping, half of this becomes free & the other half has 7 syns.
If not using Weetabix as a healthy extra 13 syns for the whole cheesecake. 1 slice = 2 1/2 syns. Slice into 8 & use as healthy extra 1/2 cheesecake is free the other half has 1/2 syn per slice. Cut into 8 & don’t use Weetabix as healthy extra 1 1/2 syns per slice.

If you copy and paste this Bookey to your word program if should come up ok.
This is my own recipe. Not out of any book or off the internet so it shouldn't get stopped

bookey I've got a load of recipes (sweet) on a disc. Let me access it and I'll post some for you. Have a look this afternoon. Do you like things like summer fruits with crumble with sweetened low fat fromage frais? This would be 6 syns but very filling and tasty.here is a quick one. Large tub very low fat fromage frais. Make up a sugar free jelly, any flavour you prefer. Use a little water to melt the jelly crystals, then make up to a pint with cold water. Stir in the fromage frais put in fridge to set. Do you like cheesecake? Got one using weetabix for a healthy extra, using it for the base of the cheesecake. You can eat half of this cake as free food, so long as you use weetabix as a healthy extra.Posted this earlier on the other message board. I'll starte a new discussion in a mo with low syn and no syn puds.

Hi monkeysuncle, I too have a weight problem and a medical condition. It wasn't found until 3 years after I had a car crash. I injured by back and smashed my wrist. Up to this point I had lost 4 1/2 stone over the previous 2 years. Had the crash, couldn't walk for months. Had also had to give my job up, which I was getting some exercise due to the nature of the job. Put weight on again. Was still getting pain in my spine so it was putting me off doing any exercise. Docs said I shouldn,t still be getting pain, but I was. All in all it turned out that I have osteoporosis. I was 38 when I was diagnosed. Also now got a heart that quivers instead of beating. Because of warfarin they put me on, can no longer take pain killers. Cut a long story short, I joined slimming world at the beginning of July, same week I started swimming. It's the only place I get relief from pain. Hate getting out of the pool. I was never a big eater but still had a weight problem. I have always eaten healthy, never eaten junk food, but still got the weight. People think because you are overweight you must eat an awful lot of unhealthy food. Not true. Anyway, now I eat alot more of my healthy foods, I try to eat every time I am hungry, which is about every two hours or so. My body has been burning the fat up and I have now shed 2st. 2 1/2 lb. If you eat too little you won't lose weight. Just keep bashing away with weightwatchers. It may come off slowly but if you keep going it will come off. You shouldn't be hungry if you are sticking to the plans with either slimming club. I think too that there must be a 'gene'. Alot of my grandparents, great grandparents, uncles and auntys were larger people too.

bookey I've got a load of recipes (sweet) on a disc. Let me access it and I'll post some for you. Have a look this afternoon. Do you like things like summer fruits with crumble with sweetened low fat fromage frais? This would be 6 syns but very filling and tasty.here is a quick one. Large tub very low fat fromage frais. Make up a sugar free jelly, any flavour you prefer. Use a little water to melt the jelly crystals, then make up to a pint with cold water. Stir in the fromage frais put in fridge to set. Do you like cheesecake? Got one using weetabix for a healthy extra, using it for the base of the cheesecake. You can eat half of this cake as free food, so long as you use weetabix as a healthy extra.

Bookey your message about sweet chilli sauce is there, well most of it. I got the jist of it.

Hi all, I was reading posted messages last night before 10pm .Any messages posted after that time are not posted till the following day. I was reading them, they were there, went onto another discussion, all was fine. Went to do something else came back a little later to check messages, before 10pm and all the new messages I had been reading earlier had dissappered. They are all back now. Perhaps gremlins in the system.

Hi Tomtom, do let us know how you get on.

Do you take it out when it is hot? Try letting it cool for a bit. Base line the tin with baking parchment and grease and flour the sides of the tin. Do you mean the cake is sticking to the tin and as you take it out, it breaks? Try non stick or silicon cake 'tins' Or do you mean your cake is dry and breaks up when you try to take it out of the tin.

Thanks porridge. Merrillis Parkers spatchcock chicken recipe uses it. Just wondered what it was.

What is Harissa paste?

Bookey you can make the chicken burgers syn free, just add a little chilli powder or use a few drops of that pepper sauce. Can't remember the name of it. You know it comes in a small bottle and is liquidy and blows your head off if you use too much.

Oh and thanks for the recipe

Bookey, that is one book you should buy. It has all different sauce recipes from around the world. Have a look in it next time you are at class.

Bookey Do you have the sauces cookery book? In that there is a recipe for Rogan Josh. It is delicious. I put chicken, lamb or prawns or sometmes If I feel extravagant I put the lot in. Just make sure that if it is a little thin, cook it a bit longer for some more of the juice to evaporate. I have a 227g. Jacket potato with it or sometimes I weigh out some boiled rice and calculate the rice for syns. I tell you what I found is very good for cooking indian, chinese and stir frys in adn 'electric non stick wok'. No washing up. Just rinse and wipe out with kitchen paper. I've been going to slimming world since beginning of June and lost 2 st. 2 lb. It does work and I love my food. I am not a great fan of the green days though. Like my meat too much. I always buy joints of meat and have plenty of meat in my fridge to snack on. Plenty of fruit. I also love my berry fruits but now with the winter here I found that most supermarkets have frozen berrys. Tesco even have frozen figs. I try and make sure that after my main meal I have a no syn or low syn pudding. Do you go on the slimming world website? There is loads of recipes. The weetabix cake is lovely. And the Ginger and Apricot. I've made both of these for Christmas, they are sliced and in the freezer. Yes please, you can post the chicken burger recipe. I've just got 5kg of chicken breasts off a butcher friend and was wondering what to do with some of them. As you say alot of the recipes are tinned tomato based at slimming world. Or lots of chicken and fish. you can have 7oz new potatoes as a healthy extra instead of the evening cereal.

And those countries stopped buying our beef. They'v got a cheek haven't they. they shoud vaccinate their flocks. Britain should refuse to take their eggs unless the farm has been issued some kind of health certificate to say the flock is salmonella free. We had a bad time of it with our beef. It is up to the industry that buys millions of eggs for the baked products to put their foot down. I can't understand why they don't buy british. Daft buying in from abroad when we have salmonella free eggs here.

thanks for that livewire. They've not got back to me yet. Lets hope they are on sale before christmas. I think it is a brilliant product. won't half save on the greaseproof paper.

I'm not a vegetarian but those chick pea burgers sound absolutely delicious. I'm on a slimming world eating plan so I could make them on a green day. Thanks Bookey.

Google amazon. 'Combination Microwave cook '(Paperback) by Annetee Yates £4.99. Don't know whats in it though.
www.countrybookshop.co.uk www.waterstones.co.uk and search microwave combination

Caul is the lining of the pigs stomach.

I would freeze them before you bake them. Then you could take them straight out of the freezer , brush them with a little beaten egg and bake them, no need to thaw. I made mincemeat filo parcels and froze them and then baked some when I needed them.

Hi Dumb (only kiddin). 1 stick is equal to 4 ounces

I don't like Ginsters pies. Yuk.

Is for making faggots in, only alot of recipes say not to bother with the caul if you can't get it.

Alternative for digestives perhaps. Crushed Ginger nuts if you can get hold of them. Lard - White vegetable shortening (flora do one). Perhaps you could ask in a bakery what do they use for pastry. Maybe they would sell you some. Can't think of anything to replace suet unless you can get hold of vegetable suet. Isn't gravy browning caramalized sugar. You could have a go at making your own. Try caramalizing a little sugar and add salt to it. Don't know if it would work. Be careful.

Not on sale yet George. e-mailed her website the other day. waiting for reply. On website it said they are going to go on sale on her website before going into the shops. When I get reply I will post and let you all know.

Long live Rusty. She's very bubbly and she loves her food. She's got a great presence about her. She's so enthusiastic. She always was. She makes you want to go and try all the dishes she makes.

I blame parents first. They cook the foods children put into their mouths. Lazy mums who don't cook for the children, then when the children are hungry and asking for their meals she doesn't have anything prepared at all so the children go to the cupboard where all the crisps and chocolates and biscuits are kept and just binge on them. I have two grandchildren who are very overweight, when they are with me they eat healthy. No crisps and junk in my house. These are kept for a treat only. Not for meal times. I have bought their mother nearly every time saving device over the years to get her to cook but she still doesn't cook many meals. Everything is frozen junk 'ting' food, as I call it. The latest gadget I bought her is a Electric Wok. At least now she has started cooking stir frys. Her partner, since living with her, has piled weight on. Everytime you go over to her house, he'll come in from work and have to go to the 'chippie', the 'chinese' or the 'kebab 'shop. When my son lived at home he was as thin as a rake and ate healthily. Second on the list I blame the schools for serving up such absolute rubbish for lunches. When we were at school it was meat, veg and potatoes, then pudding. A balanced diet. There alot of 30 somethings (the next generation) know very little about nutrition. Children learn about food from being at their mothers side and helping to cook. If the mother can't be bothered cooking how on earth can the child learn. I have taught my grandson how to cook and bake, at my side. I have also taught him how to pick the healthier options when at school. He now knows alot more about nutrition but if the mother is only cooking junk how on earth can he opt for any healthy foods in the home. I am not saying all mothers are tarred with the same brush though. There I've had my say. What does everybody else think?

depends if you want fresh or frozen. fresh I would ask at your local butchers shop or farmers market. frozen, have a look in the freezer sections of your supermarkets. Usually you allow about 6-8oz meat per person. Then allow for the bones. It will probably be about 2-3 kg turkey..I don't think I have seen them any smaller. Unless anyone else has.

Hi Old Thatch, www.QVCuk.com You buy them in sets. Some of them are down in price at the moment. Some shops have similar products, but I have found they are not as good. They come under the heading of 'For the home' then click 'cleaning and storage', then 'storage and organisers' . You can't half organise your cupboards, fridges, freezers and other things around the house. They can also be used in the microwave, after loosening the lids.

Lock and Lock are airtight and everything else tight. Aren't they wonderful. Better than your old plastic containers. I store everything in Lock and Lock. Easy to use, can open and shut them with one hand.

Was in Sainsbury yesterday. Got the recipe on one of them little recipe cards. It says, and i quote ' Nick the tops of the chestnuts and boil them in their shells for 2-3 minutes, then peel them.' You can also get more information at sainsburys own site www.sainsburys.co.uk

You could try weighing say 5 fluid ounces on your, do you have digital scales?, digital scales and see if it weighs the same in grams. Hold on a min, I'll check for you. 8fl. oz water = 240gms = 8.4oz. Any help?

Now Now children! This is a food site not a place for arguments. If you like the site, fine, stay, if you don't go.

Glad to hear it Jac 23

Oh forgot to mention. It comes under luxury birthday cake. Its coffee mousse and chocolate mousse.

There is birthday cake recipe on this site under the recipe section. Just click on his name and his recipes will come up. Perhaps this is the same one? It contains coffee and chocolate, is this the one?

I always have my pop up blocker on. So far I've blocked 610 popups. This site and a few others.

Meant program not frogram. Hit the wrong key

Hi Jac, www.bbc.co.uk/food/recipes/ Then do a search by the recipe, frogrm - Saturday kitchen, Chef James Martin. It's there.

Hi Bookey, do you have a slow cooker? Just slow cook it as a casserole with veggies and onions an stock. Add some dried herbs of your liking. I would cook it overnight in the slow cooker. If no slow cooker. Same recipe, but slow cooked in the oven. Browning the joints first though. I love rabbit done like this. Serve with lovely creamy mash to soak up the juices. Gosh I'm dribbling just thinking of it.

I have done mine in the past on non stick parchment paper in the microwave, takes seconds, but you have to watch them carefully. I'll try and remember how. Put egg white into bowl whisk it with a fork till frothy, stir in icing sugar until it becomes like a firm dough. Dust board with a little icing sugar. Roll into sausage shape on board with hands. Cut into pieces, roll into balls about the size of a walnut or as big as you want them. Put parchment paper on turntable of microwave then put the balls onto the parchment paper, flattening slightly. Put about 6 at a time and space them pretty well. Give them about one minute or less, check them all the time they are cooking, don't leave them,give them more time if needed. Cook in seconds rather then minutes. The outsides will expand enormously. Store in an airtight tin. I never measure the icing sugar I just keep adding it until the 'dough' is firm enough to handle. Depends on how much egg white there is. You can only but try. Once you get used to doing it this way it is far easier than doing them in the oven.

I mean 54 pages and 801 recipes, happy hunting

Hi, most of the recipes are available on www.bbc.co.uk/food
Click on the side menu 'Saturday kitchen' On the left there is a list of options. If you want anything from the past shows click on 'past episodes'. They go back to 24th June 2006. I think these are the shows with James Martin though not Anthony Worrall Thompson. If you are looking for a particular recipe from Anthony Worrall Thompson. Scroll to the bottom of the Saturday kitchen page and in the green square click on celebrity chefs, scroll down to bottom, click on Anthony, scroll down agin, click Try Anthonys recipes. There are then 54 to choose from. Hope this helps.

Perhaps they have been sworn to secrecy and signed ' Official secrets act' . Lest anyone get hold of thier recipes.

Wasn't somebody looking for Ginger extract a little while ago. If you are still interested you can get if from www.lakeland.co.uk. I was just looking through their site when I came across it.Can't remember who it was that was asking after it.

Or maybe try using gluten free bread and make the traditional stuffing. I don't know if it would work as I know nothing of gluten intolerence.

What about making a chestnut and mushroom stuffing? Would that be any good?

I've found them! Frozen ones in Lidl. I think they were £5.99 for two. They come in packs of two.

Roast peppers?

Sorry

Go to www.homecooking.about.com Scroll to two thirds down the page and click on page 3. It tells you what to do with them and how to cook them. There are also some recipe links.

Scoop out potato, mash with grated cheese and cooked and chopped leeks, a little butter, salt and pepper. Put back into potato shells sprinkle with a little more grated cheese and put back into the oven to brown the cheese. Delicious.
Mix mash with any cooked squashes or pumpkin and cheese and again sprinkle with cheese put back into oven to brown.
Cheese and onion, cheese and chives.
You could have cold coronation chicken with your jackets.
Any of these tickle your tastebuds cheese obsessive?

BBCgoodfood.com. Cranberry recipes. mmm. Steamed cranberry roly poly. Chestnut,bacon and cranberry stuffing. Light and fruity christmas pud. Cranberry vodka, ready in two weeks. Give this site a look, it looks great.

Waitrose.com has some cranberry recipes as well Helen

Hi Helen, go to www.oceanspray.com and click on recipes, they've got loads.

Oh. Christine, do you have a home & bargain shop near you? They've got them in, near the kitchen foil. Asda have them. Tesco have them. Don't know about sainsburys. I've used them to line the metal turntables in my combination microwaves. Helps stop having to scrub the turntables. You can use them in your roasting tins and on your baking trays as well. Shelz said that it was probably that one you were looking for.

Sorry Christine, prices start at £14.48. 2 mats and two bun tins and two loaf tins - £22.11p. + £5.45p p&p. It's actually 6 pieces as the mats are thrown in free. That is quite a bargain as when I bought mine, all separately, they were much dearer than that in different places. Sometimes Aldi and Lidl sell them but you have to get them quick as they soon sell out.

You can get silicon sheets. They are like rubber. Silicon bakeware. It is great. Try www.johnlewis.co.uk. Try QVCuk.com shopping channel. John Lewis don't have the sheets. Just looked Only loaf 'tins' and cake 'tins'.These are Jamie Oliver ones. Yes, QVC have a four piece for £14.48 + p&p. Look in the For the Home, cooking and dining, cookware. Let me know if this is what you are after.

Using a dehydrator means you can dry sliced fruit and vegetables. I wouldn't say it would be better than freezing. You can make crisps out of sliced bananas, apples and other fruits. You know you've seen them costing the earth in little bags in the supermarkets. Whitworths do bags of apple crisps and you can get vegetable crisps. These machines are not cheap and unless you are serious about drying foods and eating them I wouldn't bother. Oh yes, if you are into dried flower arranging, you can dry flowers in them as well.

Just plain old pot roast of beef for slow cooking. Thats what I use. Available anywhere,butchers or supermarkets.

Could it be a fruit and veg dehydrator? I wondered that myself. I wonder if the powers that be could tell us.

If you have been labeled unethical, then the majority of our farmers are, aren't they. Don't be daft, you are just 'normal' like most of the rest of us. All food grown at one time was organic, before the chemical companies weedled their way in. Oh and the supermarkets, wanting uniform sized foods that have a longer shelf life. Most of the stuff on the supermarket shelves is from a foreign land, alot of this we could grow ourselves in Britain. What is wrong with good British stuff. I guess alot of our produce is being sold abroad. I try to buy British where I can, this is to keep our people in work not to be ethical. KEEP OUR FOOD BRITISH! AND BUY IN ONLY WHAT WE CAN'T GROW. There I've said it now and feel better for it.

www.bbc.co.uk/food Then do a quick recipe search. Saturday Kitchen, Lesley Waters. It is in the recipes under 'cider baked coxes with a maize crust. Just found it 4 you. Was that quick enough for you.

I think it might toughen if fried. Or pasties? If you have one of those gadgets, roll out pastry a little larger than the pasty maker put filling in fold over top of pasty maker to bottom. It seals and cuts the pasty into shape at the same time. You can get large or small ones. I have one, they are great if you've got children. Handy for making small pasties for school lunches. My kids are all grown up and gone now. The gadget is lying in the cupboard unused and unloved now.

Slow cooked Suzy. It is for stewing or braising. When it has been slow cooked in red wine or ale, onions and mushrooms, you can always make a pie with it as well.

Mornin Porridge, Rose water is available in Tesco & Sainsburys. But I guess you have tried your local ones? All supermarkets don't stock all products do they? One supermarket will, same retailer somewhere else doesn't. This really annoys me. Sometimes I have to go to two different Tescos to get my ingredients cos one of them don't stock all the items. Best of British. Sounds a nice rice pud.

Don't know. Twas a friend told me about them. Does anybody else know?

Aldi, twin pack of frozen lamb shanks, £3.99p.

Anybody know the best way to cook a kangaroo joint? I am thinking of getting one for Christmas and have been looking at them in Bolton market. I know it is supposed to be good for you, as the meat is very lean.

We do Paul

Have you tried it out Gayle?

I've always liked james martin and as I am a novice with a new green house I am also learning how to grow things along with him. I get some great tips from this program.

Aren't they mean.

It is probably meant to be eaten cold. Sounds nice, doesn't it.

Have you tried their recipes in their cookbooks? There are some good ones.

When I've made chocolate log in the past, I've always used chocolate butter cream. Spread this over the cake after it has been rolled up, with no underlying jam. It still sticks to the cake. Then run the prongs of a fork along the cake to make it look like the bark of the tree. Simple. Store in the fridge. When my children were young I have even used a bought chocolate swiss roll to save time. Not as good but adequate.

That would be an interesting flavour Old Thatch. Have you tried it?

Hi Tinker, I would say to boiling point. Should then kill any organisms.

Trex in Sainsburys today. I was out shopping and remembered Jo was looking for it.

You can use most alcohols. Brandy, Rum, Cider, Sherry, Whiskey. It is the alcohol that helps preserve it. It is entirely up to your own taste buds. Like cheese obsessive I prefer to use brandy. A shlop for the puddin and a shlop for me whilst making it!

Hi, you can also get one made by flora. It should be in the chiller next to the lard and dripping etc.

Val, www.art-of-brewing.co.uk scroll to enter store, scroll to wine & liqueur flavourings. scroll down to Sinatinsa Old English Ginger Wine Essence - 50 ml bottle for £4.69p.
P&P for orders less than £19 = £6.49.
£19 - £49 = £4.95p
They can also decline orders for less than £10.
Hope this helps you.

Surely ginger wine essence is a different product to ginger wine. Ginger wine can be found in many of the leading supermarkets.

Hi Cheryl, sounds like those little fondant iced cakes you get with buttercream under the icing. It can be done (not that I have ever) but I bet it will be a little messy. If you just ice it with fondant icing don't forget to use a little warmed jam spread all over the cake with a pastry brush, to make the fondant icing stick. Good luck.

Hi all, Puy lentils are green lentils. These have a nuttier taste than most lentils. Good for making pate with.

You can also pressure cook them. Doesn't take long either, about 15-20 minutes

It is good for you if you are older female going through the change. Don't think it has any other effects on normal people. It is high in calcium and iron and magnesium
Type in tofu in the google bar and search for recipes

Did you know, Tofu is supposed to be high in natural Oestrogen. Just thought you'd like to know.

Google 'round steak'. Go to wikipedia.Plenty of info. It comes from the rump. Says it needs a long slow cook as in braising it as it needs alot of tenderising due to the fact it has very little marbling in it. Hope this helps you.

Warm is best, not too hot, not too cold, as baby bear said.

Agree with you Shelz.mm mm.

I asked, the answer I got was that she had never heard of them. What chance have we got when the staff don't know anything about them.

Our Tesco is a very large supermarket.

Still not got them in our Tesco. Why do some stock them and not others I wonder!

Just looked at website for Agave. Yes, it is safe for diabetics and it has no chemical compounds in it. It says though if a diabetic person has just eaten a full meal with items that would send blood sugars up and then eats or drinks anything with Agave in, it would then send the blood sugars up higher.

Hi Shelz, does this mean that it would be alright for diabetics if it is a sugar substitute?

Paul Young has a genoese sponge cake recipe on this site. Level of difficulty - easy, it says. It makes a 20cm cake. Go to recipes and type Paul Young and Genoese sponge.

Oh, poor Bambi!

Ooh I love these puds. Am I the only one? Semolin and prunes, lovely. Tapioca and sago are similar, just one has smaller 'bits' than the other. Can't say the things you bounce the message might get censored. If you want to try them you don't have to make them as they are on sale in tins in the supermarkets. I think ambrosia make them.

EASY GRAPE JAM

4 lb grapes
3 lb sugar

Mash grapes. Add sugar. Bring mixture to boil and boil for 25 minutes. Put through sieve and pour into sterilized jars. Seal .
Or just type Grape jam ion the google search bar. Lots come up

Vegetarian suet is sold in all the major supermarkets. Might have just been the girl in the shop knows nothing about cooking!

Whats 'muntjac'?

Hi stillcookin, yes icing sugar is 'confectioners sugar or powdered sugar'.

another catering suppliers www.devonscatering.co.uk. Input plate rings. £2.06p each. Includes vat. This includes the cover. These are the aluminium ones. Plastic ones,- covers are £2.53p each and the ring is £1.47p each. Any help? You never said which you wanted, aluminium or plastic.

Hi Bill, they are just called plate stacking rings. Go to www.dentonscatering.com Then click on search and input plate covers. There are different sizes, different prices They are in Clapham High Street, London. You can order on-line. Or just find a catering suppliers near where you live. They should be able to provide you them. Good luck.

Couldn't you double up the amounts for a 7 inch x 7 inch cake but lower the oven temperature and cook for a little longer, ensuring that the middle was cooked?
This recipe is for an 8-9 inch cake. One I've used all my life.
8oz. Self Raising Flour, 8oz Butter, (You can use sunflower margarine if wished), 8oz. caster sugar. 4 medium eggs.
Cream the butter and sugar. Beat the eggs and add a little at a time to the butter and sugar, alternating with a little of the flour at a time, until thoroughly mixed. Base line your tins and divide the mixture between them. Spread the mixture slightly so there is an indent in the middle. Bake for about 20 minutes in a moderate oven (375F/Gas4/190C).
If you doubled on this quantity, cook until when you press gently but firmly on the top of the middle of the cake, no impression is left, or test by inserting a skewer into the middle of the cake, if it comes out clean it is cooked, if it comes out sticky it needs slightly longer cooking.
Hope this helps you.

I think it was Jennifer264 said she found them in her Tesco. I asked at our Tesco and they said they hadn't got them. Our local Asda didn't know anything about them either. Asda have a new potato out from Scotland called Orla. Well seeing as I can't find the Mayan Gold I think I'll have to try these new ones out. They are in their Extra special range. Couldn't find Mayan Gold in Sainsburys either.

Don't you slice them, and cook them in a sugar syrup and lay them out to dry? Try google search. Just type in candied oranges and lots of recipes will come up. Pick the one that most 'apeels' to you.

What price were they Jennifer? When they 'hit' will they turn into mashed spuds redonion?

Couldn't find them in our Sainsburys. Will look in Tesco next.

Hi Suzanne25, It was stated on the program that you should be able to buy them in the Supermarket. I will have a look tomorrow as I really want to try them. Let you know if there are any there tomorrow.

well done to you too, Bluesapphire. Do you track your progress on the slimmingworld website? I find the website invaluable. There are some good slimming world recipes on their too. I've just made a fruit cake that is sugar and fat free and made from Shredded wheats. It's tasty and easy to make. If anyone wants the recipe put a post on this message board and I'll post it on. Yes it is my own recipe. Doesn't it prove that you can eat and lose weight. Great isn't it?

Do you know BEC we are all waiting in anticipation of your visit to your butchers. Hope you find what you are looking for.

Nah it wouldn't be bliss lesley we'd be bored stiff, mind you not if you've got a dishy dishwasher!

I say - Breakfast, Lunch, Hi-Tea, Dinner and Supper.
Hi-Tea was from the past long ago when you used to have sandwiches, cakes and a cup of tea, then you had your evening dinner about 7-8 o'clock. You know when one had servants and one would go out to lunch with friends. I wish.
Nowadays its Breakfast, Lunch, Tea and Supper.

BEC5 I said 'Skirt' not 'shirt'. I do hope that was just a spelling mistake on your part.

I've bought mine from all over the place. Aldi ones are good. Lidl sometimes have them. Both are very good prices. But as soon as they get them in they sell them very quickly. I have also bought them from Tesco, they were selling them off in the summer. Can't you tell, I love using them? Happy baking.

Hi BEC5, I just found a substitute for flank and that is what is called 'Skirt' steak. Found it on The cook's thesaurus web site. Like TerryDox before me I too stand to be corrected on this if anyone knows any different. I use to use this steak for braising too.

Hi Catastrophe, I've been buying silicon bakeware lately. Bin throwing away all my old tins. I have a breadmaker but prefer to bake my bread in the silicon bunloaf 'tins'. They are wonderful. They are non stick, easy to clean, store great cos you can bend them anyway you like to fit them in any container to store them and they don't go out of shape. They just bounce right back to shape. The only snag with them is when baking bread, the dough seems to push out the sides of the 'tin'. Some come with a metal rim for the top for use in the oven, mine don't. John Lewis on line sell alot of different ones by I think, James Martin. They are a little expensive but you will never have to replace them. I have made fruit cakes in them, they came out brill. Whatever you are baking in them seems to cook more quickly. They can go in the microwave as well as the freezer. If you get a chance to buy any, buy one item to replace the one item in your kitchen that you bake in the most and give it a try. Make sure you still use oven gloves though as they do get very hot.

You probably need them wellies TerryDox most supermarket car parks are like immense puddles when it rains! Sounds like you're going into your second childhood.

Hi Catastrophe, No I certainly wouldn't try the cabbage diet. When I was young I remember my mum making me drink the water off the cabbage. She used to say it's full of vitamins, she was right though wasn't she. Maybe thats why I have such good skin now!

Hello Graca Queen. If you join the slimming club on line you should be able to get the magazine cheaper. You can in the classes. I use the online (group members section) to track my progress, get recipes and work out syn values of foods. You'd think with a name slimming 'world' it would be worldwide. Once you get onto the site. Click on bodyoptimise at the top of the page. It will take you through each stage of joining. I think the online version is about £20 per month, we pay £4.25p per week at the classes and at the moment there is a saving of £19.95p registration fee if you join online. You will get the support from the online site, whereas we have to go to a class. We can access the group members side of the site but not the body optimise part. You can also buy recipe books online from them. There is a seven day eating plan to try and you can download it from the site, free. Try that first and see before you enrol. It is not a gimmicky diet but a healthy way of eating. It's very like what the nutritionists tell you to eat. Some weeks you don't lose, the odd week you may gain weight but so long as you stick to the plan you will reach your goal. Just takes time.

Hi Bluesaphire, Bin to Tesco this morn. Quark, found it, in the chiller with the cheeses. On offer for 50p a tub and it was the vertually fat free one. Got 2 tubs. Gonna make a cheesecake and use the other to make a low fat dip with. Happy shopping.

I tried weightwatchers last year. Didn't work for me. I went to Slimming world 10 years ago and lost 4 and a half stone, it did take me 2 years. but unfortunately I had to stop going due to health problems in the family. At hospital every day all day for 2 years, couldn't get the chance to eat properly and some of the weight came back. Determined to do it again this time. I'll never be anorexic, like food too much.

You can find quark in the chiller cabinet of any of the major supermarkets with the fromage frais usually. There is a low fat version as well, I think the name on the carton is 'Total'. I'll have a look for you next time I'm in the supermarket and get back to you. It's not always in the cheese section. Best thing to do is ask an assistant. If you can find one.

Hi Catastrophe, yes, how did you guess? I've lost 1st. 10 1/2 lbs since the beginning of June. It is a very good eating plan. We don't say 'diet' anymore. It's a way of life now. I've found myself converting my cookery books into low fat, no sugar recipes. Mind you I've been doing that for along time, ever since my husband was diagnosed with Diabetes. You can eat loads and still lose weight. Instead of going to the Indian for a takeaway, I now make Rogan Josh the healthy way. I am really enjoying losing weight. I feel happier and more confident in myself than I have for years, and I don't feel deprived.

I made pasta once, along time ago. Without a pasta machine. It was a good job I had a very long worktop. Ended rolling it the full length of the worktop to get it the right thickness. Cut it into strips, placed clean teatowels over the backs of all the dining room chairs and air dried it then stored it in an airtight container. Didn't need to freeze it cos we ate it over a period of about two weeks.

Pauline if you look in my past postings you will find quite a few recipes. Go onto the canderal site and the splenda sites. They both have recipe sections and they also tell you how to use granulated sweetener in puddings and desserts.

Yes u can leave mixed peel out. Whatever weight of peel you are leaving out substitute with the same weight of the other mixed fruit. This way the weight of the cake will still be the same for cooking.

Use up leftover bread to line either some small ramekins or one large basin. Defrost fruit, when defrosted stir in granulated sweetener and save the juices. fill the dishes with fruit, place a slice of bread cut to the shape of the top of the dish. Gently pour over the juice making sure the bread is soaked. Pressing down a bit with the spoon. Put in the fridge,preferably overnight so the juices really soak through the bread. Turn out when needed. Serve with cream, custard, low fat yoghurt or low fat fromage frais that has had a little sweetener added to it. These keep well in the fridge for about 3 or 4 days. Making them with sweetener means you are getting a pud that is sugar free and healthy. Even healthier if you use brown bread.

Hi Nat and thanks sezbo. Its pretty easy. Wash your lentils and if you wish, soak them for a couple of hours (not always necessary) then cook your lentils as you would normally with some stock, onions and garlic. I use a slow cooker and cook overnight. Use as much or as little as you want. When cooked drain the lentils, add salt and pepper to taste. I suppose you could add some of your favourite herbs as well, then use a food processor or stick blender, and blend until it is as smooth as you like. Put it in tubs and put in the fridge until it has set a bit. I have never frozen it but I bet you can freeze it in portion sizes. It never sets as hard as normal pate though, it stays pretty soft. But it is tasty and is something different from the norm.

Anyone know where to buy brown lentils from? I've tried all our supermarkets. Looks like I'll have to go to a health food shop. Want to make a brown lentil pate. Plenty of taste, healthy and low fat.

Tesco have it, also in the baking section.

My Grandmother used to make some fantastic Yorkshire puds, going back about 45 years ago, and she told me to always use an enamel dish and make sure the fat (she used to use dripping then, not very healthy nowadays though) was smoking hot.

Hi potato, do you have room for a combination microwave? I have 2 and did away with my big cooker when it needed replacing. I now do all my baking on the convection setting of the microwave. All you have to remember is to set the oven 10 degrees lower than the recipe says. Or what about one of those Round Glass Turbo ovens that cook with infra red, halogen and something else, can't remember what. Everything except the motor goes in the dishwasher. U know the ones where u can cook things from frozen. They are sometimes shown on the shopping channels.

Hi Old Thatch, Just found a web site that sells rose veal for u. Go google veal suppliers and you will see alternative meats mail order. www.alternativemeats.co.uk - Hough Farm, Shrewsbury, Shropshire. Give them a ring, they will deliver, probably. Good luck. If I find any more I'll let u know.

Hi Heather, slice your potatoes very thinly and cook on high, but I would just give them a minute at a time and keep checking them. I used to have one but put my micro on combination once and yes you guessed right, everything melted together. When I did them they were good. Trial and error, like everything else. The more you do them, the more you will get to know how long they will take. Depends on the thickness of the slices. Try slicing them a little thicker than you would if you are using a peeler. Hope this helps.

'eff, type in Google search - Damson Gin or Damson Cheese. loads of sites will come up. Just go through them. There are quite a few recipes. One is German, in english, done the old fashioned way, but you have to stir for what looks like days, then you leave it to get a crust on. You'll find it in your search.

Thanks alot LaPoetessa

I got loadsa mint growing in my garden. Now my little dog has passed away a few weeks ago I can safely start to use it again. I wouldn't mind the recipe. Thanks LaPoetessa

Ows about damson crumble with custard or fromage frais. mm. mm. or damsons and sugar in the bottom of a flan dish and sponge cake on the top. Damson sponge pudding.

Thanks Snowy, think I'll opt for the summer fruit pudding but add some strawberries as well. Will be able to use sweetener in that instead of sugar. You can make jams with sweetener instead of sugar but I don't have enough fruit for that. You use a higher amount of fruit and it makes a runnier jam.

Hi everyone,
Anyone got any recipes or ideas what to do with redcurrants? Can't use sugar but can use granulated sweetener.

If you cook the rice pud without sugar, then after it has cooked and you are ready to serve, add granulated sweetener instead of the sugar and it will give you a lower calorie rice pud. Rice pudding made in a steamer is also very good. And if you use sterilized milk you can lower or even omit the 40g of butter.

Beef curry - Fry 2 medium, sliced apples with 2 large chopped onions in a pan until soft. Coat 700g beef in 3 tblsp. flour and fry until lightly browned. Stir in 400ml of stock and bring to a simmer. Add 3 tsp curry powder,75g sultanas(optional) 3 tblsp mango chutney 200g tinned chopped tomatoes and 2 tblsp. lemon juice. Transfer to the slow cooker and cook for approx 4-7 hours. At the end of the cooking time it may be necessary to thicken the curry with a little cornflour mixed with a little water. After putting the cornflour mix in the pot put the lid on and leave a little longer for the cornflour to cook out or transfer to a pan to put on the hob or a dish to use in the microwave, to thicken.

Chicken, pork and lamb - Just put the joints in the slow cooker as is put the lid on set to low overnight. Then in the morning just give it a boost on high for an hour (whilst you are in the house). Roasts lovely. I put a boned and rolled shoulder of lamb in and next to that I put 4 chicken thighs, overnight on low, boosted power in the morning for an hour. Cooked 2 meals at the same time. Juices come from the meat eventually plus the steam generates liquid. When the pot is cool enough to handle, pour out the stock into a dish or jug and let set (in the fridge when it has cooled), take off the fat from the top and you also have your stock for gravy etc.

Soon as Livtoots. Got a busy day today will do tomorrow.

Livtoots, Just answer me one thing, do you have a 6.5 or a 3.5 litre slow cooker? Cos amounts in them vary. The casserole recipes I can down size for you if you have the smaller size.

Snowlight.

Hi, Livtoots, ready?
Lentil soup - I don't go by the one in the recipe book.
Use orange lentils or split yellow peas. I pour over boiling water and let them soak overnight. Rinse and put in slow cooker.Then I add an onion that has been chopped and slightly cooked (in the microwave, makes life easier). Add a few chopped or sliced carrots to the slow cooker, add garlic if you like, if you have any stock, say from the joint of bacon I mentioned before, heat it up in the microwave and add to the slow cooker. If you have no stock make some with any stock cube you have handy. Make sure the lentils etc are covered by the stock. Add any dried herbs you like. Give it a stir. Put cooker on after about 7 hours.,just check to see if the lentils are cooked, if not just leave a little longer until cooked. You can use up any leftover celery or you can add bacon chopped up and put in with the other ingredients if you wish. I can,t give exact amounts because I just add what I have in. If you have a large slow cooker it should work out approx as 1 litre of stock to 150g lentils, I think. I always just make sure that all the ingredients are covered, and do a couple of checks whilst it is cooking to make sure in case it needs any more liquid. If you want a creamy soup, then liquidise with a blender, the hand one is best, after cooling it. You could garnish with some coriander leaves and put a swirl of cream or fromage frais on top when serving. I,ve made this soup and frozen it in portion sizes so when I want some soup I just lift out one container, lid off, and in the microwave. Always use lentils etc by the use by dates because after that they become too dry and will never cook. Thats one recipe down, many more to come.

Enjoy

Hi Livtoots, do you like spaghetti Bolognese, chilli con carne, Beef casserole,Chicken and mushroom casserole, Lentil soup, veg. soup? I've got a cook book somewhere, will have to have a good look for it. What about a bacon joint, this can be cooked in some cider as well as some stock, add a chopped up apple. Make sure liquid is near top of joint. For a 2.5 ltr slow cooker you can cook up to a 1kg joint if its a larger slow cooker you can cook up to a 1.5 kg joint. Cook for approx 5-7 hours (medium)Drain, cool slightly, then remove the skin. Allow to cool, then wrap tightly in kitchen foil. Place in the fridge until well cooled. Put the stock into a jug or container and let it set. You can then skim the fat off and you've got stock for your soups. Bacon joints are good value for money. Get them in the bacon chiller in the supermarket. Let me know if you fancy any of the above and I'll send through the recipes.

Oh, yeah, forgot to mention it but you can buy slowcooker recipe books. If you type slow cooker recipes in your google search it should come up with some sites. Just browse through them, download any recipes you fancy then.

Ok Livtoots, I'll get on to it as soon as I can. Only one thing though It means me typing out the whole recipe on this message board. Its ok I don't mind. I'm a fast typist. I'll do one recipe at a time. Keep watching this space!

Yes. sparkly, it really does work. The lid seals as it gets cooking and it generates its own juices. I found with some of the cheaper slow cookers, of which I have another one, the lid doesn't seal properly and it loses some of the steam generated inside, then it can dry out on the bottom. This one I wouldn't leave to cook overnight. Its ok for doing stews and soups in though because you already have alot of stock. I have a morphy richards, variable heat, its a good un. I couldn't be without mine. I have even 'roast' chicken legs. Yes you can roast in them. I don't add liquid when I cook Pork or Lamb. Hope this answers you question.

Hi Livtoots, I got a slow cooker years ago. You can basically cook anything in it that you would do in the oven. You should have got a recipe booklet with it. I put mine on at night, on low, and by morning its cooked. I do full chickens with no stocks added. It comes out really tender, falling off the bones, and looking like you roast it. I do my joints of rolled lamb, pork, now beef, I use brisket (cheap) and add some stock and a few chopped up carrots, any herbs, dried or fresh. Slices of garlic. Anything you like the taste of. What exactly do you want to cook? You can make a full lasagne, but I have not tried that. So long as you cut up veg fairly small or sliced thinly it will cook. I am not keen on potatoes in the slow cooker though. Meat, when cut up cooks quicker than the vegs. Braised steak and onions is nice. Always remember to brown meats first and make sure any liquids you use are boiling before adding them. Post another message about what you would like to cook and I'll try and send you some recipes. What make is it?
Good luck.

Hi everyone, I'm a newcomer. About this wondeful 3 day diet. I thought it was from the British Heart Foundation. Sounded great. If it is the same one as I'm thinking of, guess what, yes I tried it for 2 weeks. Didn't lose a thing and the food was awful dry to eat, especially the tuna with nothing added. Bin it. Its been doing the rounds under different guises. Oh and by the way, the British Heart Foundation has posted a note on their own website to say it has nothing to do with them. I now go to a slimming club and have lost 8 lb in 3 weeks by eating a healthier diet and lots of it. And no food is banned. You can stuff your face till your hearts content (or your stomach) with all the healthy food.

Karen, post another message and let us know what the paellas like. I downloaded a few of the recipes and am going to try them over the next few weeks. I really like the thought of the citrus chicken breasts.mmmm. Gotta lose a few pounds, well to be honest quite a few pounds myself. All the recipes on this program sound delicious. I don't eat any fat (I mean fast) foods myself and am still finding it hard to lose. Probably 'cos I can't get the exercise.