Posts by: Sugarpuff1

Thanks Oyster. Guess it will have to be plenty of ice cold beer and water

I am having a few friends round for dinner tomorrow night so thought a nice pot of Chilli Con Carne would do the trick. It is tasting really good except it is a bit too spicy which I don't mind but not sure about one or two of my guests.

What can I do to cool it down? I haven't added my Kidney beans yet

Will be serving it with guacomole (which will be quite garlicky ), soured cream, salsa and basmati rice

Cheers Rosti. Looks like it is myself and DH in the kitchen together. He is making tonights dinner - how romantic

I am doing this as my starter for tomorrow and am trying to get as much of my menu done in advance today. Can I make this today or am I better to make it tomorrow?

Can someone help me. Attempted pavlova yesterday and followed recipe to a t. Put in oven at temp specified for time specified but it browned and doesn't look very good. Should I have reduced cooking time for a fan oven?

Oooh the Seafood Risotto sounds devine - do you have a recipe

I know Mary - putting the horse before the cart and all that - just itching to make something really scrummy - am gonna try Onion Bread tomorrow and ordered a book from Amazon too.

Just took delivery of my new Panasonic SD253 and am looking for some recipes - anyone got any good ones.

thanks Lil will try that

Hi Possage
Had Sea Bass last night - how did yours turn out - I bake mine - get fishmonger to fillet because they were big - just brushed with olive oil, lemon juice and some herbs in the centre. They were divine. Used to grill them but found they dried a bit. Would love some guidelines on how to grill. Seabass is my favourite and need I say my "love the good things in life" DS who is 8.

Hi Guys
Haven't been on in an age - Happy Easter to all - hope you all enjoy.
Now for my little question - anyone know where I can find Sophie Grigsons recipe for Yorkshire Pudding or better still anyone got a foolproof recipe I can use. Have never made them before and DH is looking for them tomorrow with dinner - we are having leg of lamb - I know these are for Roast Beef but what master wants I have to try and give LOL.

Thanks a bunch of roses
Sugarpuff

Thanks - will give it a go - presume you don't have to boil it first?

I bought beetroot today but have never used or cooked it before - any ideas - to go with Rack of Lamb?

Thanks guys - it is for Paul Bloxham's Bolsas Caliente which was on this evening - this is just right up my street and want to try it tomorrow evening. Quick, simple and no doubt full of flavour - he uses both swede and turnip and also celeriac. I suppose if I can't get both swede and turnip one or the other will do.

turnip and swede???

Thanks Mary - found it in one of her recipe books - would you believe it is for my 8 year old son who has a liking for asparagus and hollandaise

Shnookina - love the name - a cousin of my dad's in the States used to put in finely chopped celery and cracked black pepper - I still do it this way and love it. Celery just makes it nice and crunchy

Hi Kilkenny - is that where you are based - what goes into the starter dough?

Snowy - get the latest copy of Good Food mag - there is a fab one in there - have to admit have tried porridge but can't stand the texture - haven't tried this recipe but sounds fab - Feb edition, pg. 117, Breakfast Ambrosia

I am a total foodie and love watching UKTV Food - but all the chefs seem to use fab pots and pans - is it worth paying the money for them?

Do your parboil Crystal - I just usually stir fry but they tend to be too crunchy - love crunchy but there is something amiss

Was only having a joke myself - I did thank you for Googling - can we start again? Hate people getting the wrong end

Relish - despite Rusties reprimanding - I just had this - it was fan-dabbie-dosie - did it from memory - put a few peas in for colour and would use lemon juice at the end instead of the lemongrass - don't know about it but I just can't master how I should use lemongrass! Did this as a starter - now for main course - Beef Wellington hmmm

No worries - am going to give it a lash - will let you know how it turns out - know what you mean about missing CRUCIAL points with kids around - the joys

Relish if you are around - did you see him cook it? I'm going to chance it but when did he add the Lemon Grass?