General Chat

Ann

Thank you for your idea...I have just taken my name away so hope some new people and those who have always been on here ,start again and new people see us and add to our group .,


Bridge :-)

Oh! I had hoped that someone would add on here ??
But I am still waiting and hope someone adds in the next 24 hrs.

Meanwhile I will think of something to add.....I hope

Bridget

This is a nice cake recipe , it's not a deep cake ,it comes out like a layer of a Victoria sponge cake.

Crunchy Topped Apricot Cake

4 oz Softened Butter
4 oz Caster Sugar
2 Eggs
4 oz Self Raising Flour
2 oz Ground Almonds
2 oz Apricots (chopped)

Oven 180c 7 inch loose bottomed tin ,you must use a loose bottomed tin as you have a topping to add to the top and it's a lot easier to get the cake out of the tin .


Cream together the butter and sugar ,add the ground almonds, eggs and flour ,then add the apricots .
Bake for 30 minutes in a loose bottomed tin , do not turn out as you have a topping to add .

Topping

2 oz Butter
1 Tablespoon of Golden Syrup
2 oz Flaked Almonds
2 oz Demerara Sugar

Melt the butter ,sugar and syrup gently in a pan ,stir in the flaked almonds and spoon over the cake in the tin, return to the oven for ten minutes just to brown the top.
Leave to cool for ten minutes then gently remove the cake from the tin.

Enjoy :-D

Bridget are you going to join us on the childhood memories thread ? we'd love to join us.

Would be pleased to join your Child Memories thread, have to find it.

Bridget :-) :-)

I had bought a whole salmon and asked for the head and bones. I made a good stock adding these to water, fresh thyme, onion, carrot and celery.

I didn't have a leek but gently softened shallots from the garden. I added a couple of diced potatoes and cooked for a further minute before adding the strained fish stock. (Any bones or fish skin could be used to make your stock, I guess)? edit* cook potatoes in fish stock here!

The recipes say to remove some of the cooked potatoes and leeks/shallots and put to one side. I then added sweetcorn and a little milk to the remaining liquid, warmed it through, and blitzed with the whirly thing. I didn't add cream as I wanted a light, refreshing soup but many recipes for Chowder add cream, too.

I then added chunks of white and smoked fish, on one occasion a couple of chopped scallops as a treat, and simmered gently for a couple of minutes until just cooked through. Prawn, mussels and seafood would all be delicious, too. I stirred in the extra diced potatoes, leeks/shallots before indulging.

With thanks to Lavender :-)

I am a fan of chowder. Sometimes put a bit of white wine in it. I like scallops, cockles, mussels etc in mine and if I can get them I 'chuck' oysters in as well.

I prefer shallots to onions in a lot of cooking. Used to use spring onions now I either use shallots or red onions. And there are no tears either. :-)

I usually use red onions these days. :-)

a few weeks ago I had some bananas going soft , so I chopped them up and froze them ,once frozen I added a small plain yogurt( banana iced yogurt ,sugar free)
I shall try it with some frozen blackberries /loganberries and see how they turn out . iris :-)

Oh this is a big thread.

I have to give myself time to look at it.