General Chat

Who would you invite to dinner or lunch and whay would you serve. I am going away to rhink about this and will post tomorrow, maybe I will see some from you aswell.

Today I did a Bridget Bolgnaise this means I used anything we had so#

Minced beef, fried as usual with onions and garlic until nice and brown.
Cut up the remaining tomatoes from the fidge a mix of normal tomatoes and those tiny little ones
Had one courgette left so chopped that up as well,
Half of a green pepper and half of a yellow pepper same fate as courgette,
fried them a little in olive oil and added to the meat.
Tasted, decided it need a more intense tomato flavour so added tomatoe puree, not sure how much, so just guess and taste,

Oh yse also added herbs, a mixture from my store,

A dash of red wine, well ok a good dash of red wine but this is optional.
Left to simmer, and made same garlic bread which cooked in the oven at 170c for about 12 mins
Cooked Pasta we had the small muli colured twists as I had a pack which had already been opend,
Served with freshly Grated Parmesan and the rest of the red wine.

Must have been OK as none left.

OH sasid he didn,t want a desert but half an hour later had a cup of tea and a KIT KAtT they last of a pck brought by some friends.

Nothing gourmet but delicious and cost very little.


PS Has anyone got an absolutley fail proof Yorkshire pudding recipe. I have tried so many over the years but now use Frozen!!!!


Bye

bridget

As October is fast approaching I wonder if we should satrt to put our Christmas food on here, christmas cakes, special treats, home made mince pies and christmas pudding or even how we cheat to make thses thins appear home made. Marzipan fruits, home made toffee, vegetarian xmas food...OK i will not labour the point jsut thought I would mention it....

Bridget


Will be talking in person to someone who may sponsor us in mid October in UK.

Bridget

happy cooking

Frances
The Yorkshire Lass

I am going to try this on Sunday when we will be having aroast dinner. I will let you know how I get on...it makes me really cross that I have never masterd this and my 10 year old grandaughter can cook Yorkshire puds from start to finish on her own and they ALWAYS rise so well....


Bridget

Frances, I did this and it was most likely the best attempt I have made so thank you. OH said practice will make perfect!!

We seem to have slowed down on here so not sure if that means that we should stop or if we all need a gentle nudge.

I will ad a couple of recipes today after I have been shoping and then we shall simply wait to see what happens.

The plan to publish for raising funds is still alive and kicking. Just as soon as I have more info which will not be until at least mid October I will let you all know.


Anyone thinking about Xmas menus etc yet



Bye for now


bridget

CHRISTMAS CAKE.

12 oz Flour
12 oz Butter
8 oz yellow sugar
6 eggs
8 oz raisins
8 oz currants
8 oz sultanas
4 oz mixed peel, chopped
8 oz glace cherries, quartered
2 oz blanched and split almonds
2 teaspoons mixed spice
6 oz Brandy
2 teaspoons Baki g Powder
1/4 teaspoon salt


- Place the fruit in a bowl and pour the brandy over.

- Cream butter and sugar well.

- Add eggs, one at a time, beating well after each one.

- Add the fruit.

- Add the sifted flour, baking powder and salt.

- The mixture should not be too moist or the fruit will sink.
( If necessary add 1/4 cup milk)

- Bake in a greased, lined cake tin for 3 hours at l40 degrees C (300
degrees F)


This is the recipe I have used for many years and it has always been a success.






Val in SA.

recipes copied to here.
Keep it going Bridget, I am sure there will be more added.

Good morning everyone. Most of you should have received a PM form me by now, if not please let me know. I have deletd my last mesage and the reason will be clear in my PM...

Nothing major so no real worries just some ifo that I wanted everyon to have.

I ma gathering more recipes from friends today so will most likely be back on here this evening. take care and I look forward to some new food delights.


bridget

Thread put on Gen board

Seafood lasagne.

I always use fish/seafood that either doesn't have bones, or that I have carefully de-boned.

Any fish can be used.... even tinned salmon or Tuna, it depends on how you like it.

Ingredients for 4 (well, maybe a bit more, but it doesn't last long here, they stuff themselves with it!!)

Fish of choice... I use a mix of shellfish and Vietnamese rive fish (cobbler)
About 1 1/2 pint milk
Butter..... as much as you feel you can get away with
two medium onions
1 red pepper
1 green pepper
fish stock cube, or fish stock.. modify amount of milk if you use stock, and add more butter!
whatever vegetables you have to hand.. frozen need to be defrosted, fresh blanched
Dollop of dill.. fresh if possible, but dried is ok
Garlic (I use tubes, lol)
Strips of lasagne
couple of tablespoons flour
Cheese to grate over the top

pinch of chilli to taste (optional)
salt and pepper

chop onions, and fry gently in some of the butter. Add chopped peppers, fry until tender... then add dill, chilli, and garlic and stock cube. Cover if possible, and keep on a very low heat.

defrost frozen veg... or add fresh veg to boiling water, carrots first for about 5 minutes, then cauli, then broccolli. Drain well.

Add flour to onion mix (take off heat for a few seconds first) and mix in well... slowly add the milk, stirring all the time... allow to thicken up. Add more butter if you want it really creamy and naughty!! season with salt

then layer the sauce, the lasagne, the fish and the veg a couple of times in a deep dish...... top with your favourite grated cheese... pop in the oven at about 225, for about half an hour.

Enjoy!

This recipe can be used for virtually any pasta based fish dish... just mix pasta into sauce for a bake... or put sauce over plain pasta....

I think that is everything!

Love

Daff xxxx

Daff

my mouth is watering I want to make this, have a look on the Gen Board as well.

Bridget

copied to here and just printed all recipes off to check I have them all. Some could do with titles. I have printed 33 A4 sheets off.

Hi Everyone,!!

I have a couple of old recipes of which was my mother in law s.

Good on a cold winters day.

MULLIGATAWNY MINCE BALLS.

3/4 lb mince steak
1 small tin Mulligatawny soup,
1 chopped onion
1 beaten egg.

Method....
Mix mince and chopped onion,and bind together with a little beaten egg.
Roll into small balls.
Fry in a little hot oil to brown all over and place in a casserole.
Pour over the soup and bake at about 350 or Gas 4 for 45mins.
Serve with mashed potatoes..........

YUM-YUM CAKE

3ozs margarine
2 Egg yolks
1 teaspoon Vanilla
2 ozs Brown sugar
6 ozs S.R Flour

Topping...
2 Egg whites... 1oz Chopped walnuts or 1oz Chopped glace cherries
4ozs Caster sugar, 1 oz Ground Almonds.

Method
Cream sugar and margarine,add beaten egg yolks,stir in flour and finally vanilla.
Mix by hand..LOL ..to a smooth paste.
Place in greased Swiss roll tin cover with topping-- Beat egg whites until stiff, fold in sugar and add chopped nuts (or Ground almonds)and cherries.

Bake 360 or Reg 4 for 20--30 mins

OK, whilst I thought of this thread Annfrom GLOC has been a godsend saving recipes and printing them, I have sent her a PM toi thank her. Now she has suggested that would should have some titles so please could we have a friendly debate. Do we do this by the 4 seasons, or pie meat veg fish etc, Shalkll we name the dishes etc.

Please send your thoughts to this thread


Thanks


bridget

Some of the dishes already have names some haven't. I guess it would be best if people checked out their recipes and gave them a name if they don't already have one.

I printed them out Bridget so that I could check I had them all.
They could be in sections, main meals, puddings, vegetarian meals, snacks, not sure if we have any starters. Main meals split into meat, fish and veg.

copied to here.

Just got home and have had message that I am expected at a meeting in about an hour re local charities etc, apparently I offered to give them details about how ee manage Alzheimers in UK....Think Imay have to start looking after my own memeory soon!!!


Will now not be able to put anything on here until tomorrow..please accept my apologies.

Thank goodness when I am back in UK I will have an administrator!!!!


Bridget

Good morning from sunny Spain!!!


Yes the rain has stopped and the sun is out BUT I must keep hold of the fact that the resevoirs are still very low!!! Maybe it could rain only at night!!

OK onto recipes etc. I shall post this mesage on both threads.


It is time to start think what title we should have for our project of a cook book so all brains to start tcking


Ann and I will go through them choose two or three and then put it to the vote, unless of course someone elks has a better solution because it does belong to us all


Bye be back soon


Bridget

Re a name for the Cookery Book, Ann has suggested "Food For Heroes" you can see it on the other thread PLEASE if you can think of a few more it would at least give some choice, although I do think that Ann has given us an excellent choice, I feel that I must be seen as giving everyon a chance, so please just say yes to Ann or add your own suggestion


Thanks

Bridget

SWEET SPICY PUMPKIN MUFFINS



PRE HEAT OVEN 200C

PREPARE MUFFIN TINS GREASE OR USE PAPER CASES MAKES 12 LARGE OR 36 MINI ONES

2 CUPS SR FLOUR
1 CUP BROWN SUGAR
1/2 TEASPOON BICARBONATE OF SODA
½ ……………. GROUND NUT MEG
½ ……………… GROUND GINGER
1/4 …………….. GROUND CLOVES
1 TEASPOON GROUND CINNAMON
------------------------------------------------------------------------------------------------------------
100GRAMS MELTED BUTTER
2 EGGS BEATEN
1 CUP COOKED MASHED PUMPKIN





SIFT FIRST 7 INGREDIENTS TOGETHER

COMBINE MELTED BUTTER AND EGGS TOGETHER ADD TO THE DRY INGREIENTS

FOLD IN PUMPKIN

PUT IN TINS COOK 15 TO 20 MINS OR UNTIL TILLCOOKED