General Chat

Mangoes were cheap in Lidl so I bought eight and made some mango chutney (Delia Smith recipe). I cheated a bit and used a jar of Very Lazy Garlic and some of the vinegar came from a jar of pickled onions I had finished Waste not want not eh ) and it looks better than the batch I made last year which went down very well.

Will put my thinking cap on too

Jan

I have made a guineas cake, we shall be eating it today,if it is good I shall add it on here.

JanandVal,thank you for your comments as they mean that at least three of us woul like to continue we shall do so.
I just wanted people to know how much I enjoy this thread and have learnt a lot from it.
I cannot promise that I will send recipies as requested today as it is my granddaughters second birthday today, so our attention will be making sure that she has a fantastic day, as her dad wants to do some of the cooking I expect that by the end of today I will have some new recipies that I can post on here. Sadly the weathers is rather gloomy and damp at the moment. Thunderstorms last night but I am keeping my fingers and toes crossed hoping for the weather to improve.

Message for all on here.
Please can we have some more ideas about the request made for meat dishes for BBQs that can also be cooked indoors.!

Some ofmy favourites have been, how to use up leftovers....so any more would be helpful.
What about foods from other countries. For example, we can usually manage Italian spaghetti, etc but there must be other recipies from Italy, similarly other countries.
Those that spring to my mind are Morocan, Thai, northern European, Australian,after all it is a huge continent and it must have an enormous amount of different foods. Bread making, I have not done that for ages, and this could even include ideas about bread making items and which brand is the best.
Another suggestion has just popped into my head.....we could vote for the best recipe of the month, rather like the Greaders thread does for books.

Well that is all from me for the moment, I will rack my brains about some more fish recipes.

Enjoy your day everyone

08.02 Spain :-)

I too have enjoyed this thread and tried some very nice recipes.
Must get into gear and find something to put on here.


Val.

7.11p,m

I think that what with holidays, breaks and weddings no one has had the time or inclination to think up or type recipes. I remember you asking for BBQ recipes a few weeks ago.....I posted some salads, but would love some new meat ideas, especially those you can cook indoors as well...given that it has now decided to rain here at last.............what do you think ? After all its good to get new ideas, and feed back, cos not everything works. I hav e learnt such a lot from this thread and glad to have to been assistance to others

Regards Jan

4.15pm Norfolk

Nudge, I am wondering if this thred has come to it's end? Please let me know what you think. As no one seems to be adding new recipies.

It has been great fun and I have learnt so many new dishes.

Hoping to hear from someone soon.

Have a good day

Bridget :-S :-)

I am ready to add more recipes, is anyone else ready to do the same.
I cannot find my Guiness Cake recipe. Can some one please find it for me or if it has gone please send said recipe to here. I need to cook it today or tomorrow.

Also would someone tell me how I can print all these recipies as I want to put them in a folder.

will add new recipies in the next few days.

Hope you are all welll :-D

13.12 hrs Spain

Hello everyone, I will be back in Spain soon and have some recipies to add. Including one from my sister.

Hope that you are all well

:-0

I have just found out what Rocky Mountain Oysters are !!!!!!!!!!!!!! The same as we call sweetmeats.....Ha Ha Ha

never had either thank goodness ...well not in the form they usually take anyway

4,05pm Norfolk

Sorry not page 30 but page 25,
Bridget :P

Persophone, so I have been caught out in the Rocky Mountain Oysters.....so please explain what they are :D

I have two cook books to hand,
1. Mrs Beetons All-About Cookery which is in a light brown colour with pretty markings on the front. The first few pages are full of amazing adverbs for Atora Good Beef Suet , OK Sauce to use withhold meats chops stews etc and Mustard Sauce with salad, shellfish Salmon and Pork plus other sauces pickles etcHowards Soap is Tasteless so good to use in the Kitchen, and many other items. My favourite is OXO"putting in the beef " with a huge pot of stew with sever a OXO cubes being added.
The next page has a list of other books written by Mrs Beetons and prices range from 12 s 6d. Bound in Half Morocco leather , which today would be around 62 pence.
This book contains 2000 Practical Recipies, has 12 colour plates and 250 illustrations. Produced by Ward, Lock and Son.

However it isn't only cooking and recipies, it includes cleaning of every imaginal part of the house, and all the china, silver etc... It is a book to read..

The photos of kitchen Cabinets, cookers etc is incredible and then one finally finds the recipies.
I wish i new when it was published but it is in very good condition and I could not be without it justvfor the read.
The other book is not so old and is the New York Times Cook Book from 1969. I saw someone put this in a skip and I asked if I could take it and was told "certainly you can I shall be throwing others away as well, would you like them" . So I finally left with about 20 books on the back seat of my car and of I went. I shared these with a very good friend and we both still have them and use them.

I do have hand written recipies from my Grandmother and my mother but no older books than these. I have about 30 cook books altogether but I cannot simply throw them away,
Sharon I shall be trying your recipies when I am back from the UK.

Take care everyone, enjoy the cooking etc and I am wondering if we will have reached page 30 by the time I am back from the UK

:-)

19.45 hrs Spain

You have to remember the flavour is more bitter lemon than lemon curd.All the juice flavour went into the lemonade. It really needs the juice for lemon curd.

I might try using stale white breadcrumbs instead of ground almonds next time.It needa something bland to take the bitter lemony,marmalady edge off.

I guess you could make lemon curd or lemon honey from that as well Sharon. Or maybe thicken mixtture with cornflour and put in pastry shell and put a meringue mix on top.

Probably would go nicely into a loaf mixture or a madeira mix.

If there wasn't sugar in it I would probably suggest lemon chicken as well LOL :D

The lemonade from the Kenwood demonstration.

One or two lemons,some sugar or sweetener and ice,topped up with water,in the liquidizer.

It is delicious.

You have to strain the peel out before you drink it buy don't throw it away. Save up your peel in the freezer. Boil it up with sugar to make a kind of marmalade. Simmer in a little water,add the sugar and rolling boil for however long it takes to set a bit.

This is pretty good on toast or on a steamed pudding.
I made a tart that tasted very expensive by filling the case with some ground almonds,then a jar of this lemon stuff with a few sultanas and a bit more sugar.Topped with a bit more ground almond and baked it was yummy and cost less than a pound to make.

ps - Rocky mountain oysters are not oysters.... LOL
:D :D :D

I have a couple of old War time cookery books of my mothers and I also have her written work that she did at school (born 1914) have 3 books of her home economics/cookery lessons and I always thought she was a good speller until I looked in it.

However, I came on here to put on a common to garden basic rice pudding and then a few ways of tarting it up.

Basic Rice Pudding

1 cup arborio rice (this is the best rice for risotto as well)
4 cups milk
1/2 cup castor sugar
1 vanilla bean, split and seeds scraped (use vanilla extract if you have to)
Place all in a saucepan over a high heat and bring to the boil, reduce heat to love and cover and simmer, stirring occasionally for 25 - 30 mins until rice is tender.

Vanilla & Ginger Crumble Rice Pudding

1 quantity of basic rice pudding.
1 tsp ground ginger
1/4 cup maple syrup
12 store-bought ginger biscuits crumbled

Follow basic recipe, adding the ginger with the rice, Drizzle the cooked pudding with maple syrup and top with the ginger biscuit crumble to serve.

Rhubarb and Creme fraiche Rice Pudding

1 quantity of basic rice pudding.
1 cup creme fraiche
400gms rhubarb trimmed and chopped
3/4 cup castor sugar
1 vanilla bean split and scraped
2 Tablespoons water

While the basic pudding is cooking, stew the rhubarb. Place rhubarb, sugar, vanilla and water in a medium saucepan over low heat and cook, stirring occasionally for 25-30mins or until softened. Top pudding with rhubarb and creme fraiche to serve...... no creme fraiche, well you could use Natural yoghurt. I double the quanitity of Rhubarb and put half away in the fridge for his breakfast to have with his cornflakes or weet=bix.

Choc-orange Rice Pudding (the norty one)

1 quantiy of Rice Pudding
1 cup pouring cream
1 tablespoon finely grated orange rind
160 gms dark chocolate, melted

Follow basic recipe and add the cream and grated orange rind to the cooked pudding and stir to combine. Spoon over the melted chocolate to serve.

All very simple but can liven it up and you of course can do other variations.
My dad used to make himself a rice pudding with eggs and milk and it would last him days, he would add another egg and then add some more milk and would be having rice pudding for a week. They didn't have arborio then. My mum used to boil rice and plonk it on table for pudding, I hated it, I would practically write the alphabet on it with golden syrup but it still wasn't wonderful.

Persie :-)

I have a "Woman and Home Cookery Book" which was given to my step-mother in 1938, unfortunately there is no publication date in it.
"A Hundred-Guinea Cookery Course in Your Own Home" is pprinted on the front cover. I have kept it for sentimental reasons but have never used any of the recipes.

PS FROM Me

Please forgive all spelling errors,

Thank you, just off now to do some irioning
15.26 hrs Spain

Sorry I have not been on here for a few days.
Tabboula Salad
120 grams or 4 oz of cracked wheat or cousvcous
Boiled water
2 juiced lemons
75 mild or 3 fl oz olive oil
120 grams or 4 oz of large flat parsley finely chopped
2 inches or 5cms of cucumber funky diced
1 finely diced tomato including the seeds.
Place couscous /cracked wheat in a large bowl and poor the boiling water over it until just covered but NOT soaking. Leave to stand for 15 minutes and when cool add the Lemon juice, the olive oil parsely tomato and cucumber. Season to tastes and enjoy.
fruity coleslaw.
1/2 White cabbage finely shredded
2 large carrots peeled and grated or finly shredded
Half of a red onion finely sliced
1apple cores, peeled and chopped into small pieces
1 tablespoon of raisins
2 table spoons of mayonnaise
3 or 4 table spoons if Greek yogurt seasoning

Simply mix everything together bind with the Mayo and yogurt and season to taste.

Three bean salad

180 grams or 60
Oz of cannelloni or butter beans kidney beans any bean BUT Not BAKED BEANS. Ddrain and rinse in plain water.
1 red onion finely diced
Half of an avocado just ripe.
A clove of garlic crushed
Half of a red pepper finely diced
3 or 4 tablespoons of olive oil
Half fres lemon or lime juiced

Simply mix every thing together , season to taste and enjoy.

Some dressings.
Indian Mango yogurt 3 tablespoons of yogurt
1 table spoon of mango chutney
1 table spoon of chopped coriander (optional)
Mix everything together and serve or add to a salad to bind things together.

Honey and LemonDressing

3 table spoons of olive oil
2 tablespoons of runny honey
Half of a fresh lemon seasoning
Whisk everything together and serve or dress a salad.

Hope you enjoy them.

I am away for about eight days next week so li will be looking forward to new entries

Have a good week or so everyone

Bridget

PS we are away from Monday, son housing sitting

:-)