Posts by: MammaChef

hi mummyi


try www.chefsnet.com

yeah I agree, so many repeats. BUT CAN WE REALLY DO WITHOUT OUR FOOD CHANNEL?? If not, then we have to understand that there isn't a never ending pot of money to make new proggs.

I know!!!!, I don't want to hear that either, but I'd rather hear that than hear that our beloved channel is being AXED!!!! nO!!! complain YES and get stuff as we want but moan NO!!! it wont get us where we want to be!!! Come on guys, pull togehter and lets suggest what we want rahter than critisize what we have

I love the food channel

hi there

everything has changed and I suppose so have I!!!! any old food buddies out there. I am now working back at the restaurant and have changed my life around. FOR THE BETTER. Any friends around?


MammaChef

No idea, apart from foccacia. Who made it sofern. Who did the recipe?

It freezes well Lucy, too late this time perhaps, but next time it may be helpful.

I visit wing yip but find hoo hing just as good if not better. www.hoohing.com.

Well I haven't got an AWT juicer but I bought a new kettle recently and really didn't want stainless steel. I know they look great when all polished up, but with a family who really don't worry about the shiney, pretty surface, I just couldn't face the drips and the "filling up" splashes every time I looked. So, I went for AWTs kettle because it is silver grey and black and did all the boiling techniques required of it. Well it only lasted a couple of months before the on/off button broke off.

I also bought the matching toaster. That works fine if you like your bread toasted on the bottom half only. It actually boasted about being a "deep" slot toaster.



But having never had anything before or after, I can't say about the juicer but just felt a bit let down by spending sixty or seventy pounds on stuff to line a skip with.

Hope you experience is a better one.

thanks again FORDY.

Hi Thom,

baked apple doesn't have to take that long in the oven but doesn't get at all worried if it does get left in a low oven for 45 minutes.

Take the core out of a Bramley apple, stuff it with sultanas (they can be soaked in calvados or a similar alcaholic drink if permited, baring in mind it's at school but it doesn't matter really. The saltanas can be sprinkled with some demerara sugar or you can just sprinkle some on top.

bake in a moderate oven until tender and serve with custard.

Well missie, you sound remarkably cheerful considering you must feel awful. Well done you. My friend has Crohns, but it must be a much milder version as he can eat far more than you can. Will you be able to eat a much wider diet after the six weeks? Will you have to cut out certain things to assertain what upsets your system or is there a pattern to these things?

My friend eats a varied diet but has to stay very far away from very spicy food.

I do hope you feel better soon. Take care, and let us know how things go.

I use Savoy cabbage for crispy seaweed. Works every time. Doesn't burn and crisps beautifully.

Masala is a rich syrupy golden colour and Madeira is red.

Madeira reminds me of a very sweet port and Masala reminds me of a very sweet dessert wine.

Thanks FORDY,

I'm always interested in hearing about kitchen equipment. I've got several flexi tins, the red ones. I got them from nisbets and they cost alot. I will pop into my local TK Max next time I'm that way, but it's quite a small shop. It may be worth my while going to the big one that's half an hour drive away.

Thanks again

Hi Spadge,

Well done for giving it a go. Another really, really simple low fat chicken dish I do is herby chicken. I know people will think, thats it's so basic it's not even a recipe but it's so tastey and quick.

Just chop up some fresh mixed herbs, the flat leaved or curly one, tarragon is my favourite for this, some coriander or basil etc. Just choose your favourites and leave any out you don't like. I usually use a mixture of whatevers in the fridge.

Anyway, take a skinless chiken breast and sprinkle the chopped mixed fresh herbs over it, season it with salt and black pepper and dry fry (no oil required) in a HOT non stick frying pan. As soon as it has a little brown colour to it, turn it over and do the over side, still on a high temperature. Then turn the pan down and let it finish cooking. Don't over cook it, let it do the last 5 minutes of the cooking from the residual heat of the pan so it stays juicy.

So quick and tasty with a salad.

How interesting chef, I didn't know they had their own brand of wine.

Do you know what it's called and if they do red and white?

aaahhhh, sorry, but veggies who eat fish are NOT veggies, they are pescatarians.

Sorry rant over.

Sorry Guth, I hadn't realised that the paste wasn't being used for the uncooked reason as I personally don't find it has a raw taste as the powder does. I thought the paste wasn't used due to some sort of bacteria etc. You know, when it says about refrigerate once opened etc. I hadn't meant to correct anyone.

I'm with you now, doh

Well I've done it that way loads of times but can't blame you for being caution Essex Girl.

The problem with using curry powder besides Guths valuable point is, that you get a raw powder taste. A bit like when you thicken a sauce with flour and don't cook it out.

Hi Yvonne,

You can add one of the big name mild curry pastes like Pataks or Sharwoods to shop bought mayo and you will have curried mayonnaise. Add a teaspoon at a time until you are happy with the taste.

huh, well as you can see, my post has been edited.

That is some chopped green, flat leaved or curly herb.

Hi there,

Right well there will be several suggestions and anything prawnfiller suggests will be good.

A very simple way to acheive a zingy light and fresh skinless chicken breast is to do chicken en papillote. Chicken in paper. You can make a paper bag of greaseproof paper or just put the chicken breasts onto a small baking tin and cover with tin foil. Both work well but chefs like the grease proof bag as they can take it to the table like that and the diner opens the bag and gets the full experience of smell etc. Either way it's juicy.

So place the chicken in the bag and squeeze a little lemon juice over. lay thin slices of lemon on top of the chicken breast and season to taste. I like a good grindng of black pepper for this one. Add a little water around 100-150ml, some chopped pxxxxly and bake in a moderate oven for around 20 mins.

The chicken will poach in the juices and take the flavour of the lemon on. It will also flavour the water making a little sauce. It is a thin sauce and is lighter and fresher for it. It can however be thicken with some butter in a saucepan whilst the chicken is resting.

This is a very slimming, tastey and quick dish. It goes great with salad, baby veg and new potatoes.

wow, thats soo cheap, I'd be interested to hear if they buckle under the heat. Can you keep us posted please FORDY1?

Sure you didn't sweetie x x x x

here, here

Ben O'Donaghue has a wonderful recipe that I have tried from his "the best" series.

You need to go to the BBC website for the recipe due to copy rights, but well worth the effort