Posts by: Little Viv

Are we talking Sylvana Franco, or Sylvena Rowe here?

Very many congratulations CF, you must be delighted. Please let us have the details, as I shall certainly order a copy.

Checked the canned whole green figs in Morrisons and the brand is Cooks & Co. They are priced at 99p.

I bought some canned whole green figs not long ago in Morrisons from their speciality section. Can't for the life of me remember the brand but will have a look next time I'm in there. They were delicious.

I too gave up on oven chips a couple of years ago - they are just not the same are they.

I bought a DeLonghi Rotofryer which uses much less oil/fat and which has an easy clean system - and it really is easy to clean. Has a filter in the lid, and lid plus filter can go into the dishwasher.

The resulting chips are very yummy indeed - I'm sure your o/h could be persuaded.

PS I don't work for DeLonghi, honest!

kazd1 did you use a specially adapted recipe to make the yorkshires without any fat? Or just the usual flour/eggs/water/milk version?

Why not print off all the posts on this thread and trawl it round the literary agents? There is obviously a huge interest in what you are trying to do.

Has anyone tried the MK bacon recipe yet- GFLForever perhaps? I was thinking of getting some pork loin tomorrow to try but don't want to waste time and money if it's not going to be good.

I don't recall the ladies in my kitchen juicing masses of lemons, I think it was more likely to have been lemon essence - and cornflour rather than arrowroot. The end result was similar to Birds lemon meringue pie filling if I remember correctly.

PS I have made the mock cream - piped it on anything I could find! Thanks again a million.

Criticalfriend you are an absolute STAR. It's around 14 years since my school meals handbook was stolen and I have been trying to get this mock cream recipe for all of that time.

I salute you my (non) critical friend!

Viv

Don't suppose you have the recipe for mock cream? I remember we used to make a base with ? flour & water? the day before, then beat with sugar & butter/marg, I think.

It very useful for decorating cakes for a cake stall at local fetes etc.

Fingers crossed that someone has the recipe !

For a toffee one you could buy a bag of good quality toffees, melt them down over a low heat and add to your basic mix, or ripple through.

For your chum who doesn't like white choc you could do a dark choc one and stir in some grated orange/lemon/lime zest.

Could have been pease pudding, made with yellow split peas.

Your could rub a slightly stale loaf on a cheese grater.

Sounds a good title to me. Would be well received I think.

It would be good to see them do it on tv though wouldn't it? Take away their prime cuts, as it were, and live like the rest of us. Not that I don't enjoy seeing the elaborate dishes presented, and even cooking them on very special occasions, but it would help if we could have a few menus for midweek meals for a family which don't break the bank and are healthy and different.

Perhaps it's because it takes a lot more skill to make a superb meal from inexpensive ingredients.

How about a sort of 'Ready, Steady Cook' type programme that limits money instead of time? Say a meal for four at 70p a head or similar. That should sort the 'chefs' from the real cooks.

Well said Sylvestra. Couldn't agree more. Not nice to fear that once one hits 60 people will imagine 'no teeth and dribbling'.

Hi J0405 My weekly newsletter stopped some time ago too. Can't remember when I last received one.

Thanks TerryDox and RedInGlasgow. I appreciate all your help.

Thanks everyone for the good advice. I have been on a couple of websites, as recommended by Snowlight and mineral oil was mentioned on both. Where do you buy yours TerryDox? I confess I have never heard of it. Would it be from a hardware shop, or chemist?

Shall certainly do the scrubbing regularly and re-oil from time to time.

Many thanks for the helpful comments and links. I hope I can get the mineral oil in this country, if not I shall try walnut oil. May try the beeswax finishing treatment too and make a proper job of it. Thanks again.

I have been given a lovely piece of solid oak, shaped into a chopping board, but it looks a bit 'raw'. Does anyone know what I could use as a sealant that would be safe to use with food preparation?

I wonder what Jeni thought about Paul Heathcote's parsnips fried in golden syrup on today's GFL? She tactfully made no comment after tasting one.

400 cans of chestnut puree seems an awful lot to me