General Chat

A quick message from Julia in Derbyshire.

She will be back in a few days and has some good receipes she is willing to share with us. Sounds as is she has spent a couple of days cooking.

I do like Gary Rhodes,


Give Delia books to people starting out as they are always easy to follow.

I have a couple of really old books Mrs Beetons All About Cookery original book and an amazing junk shop find called The New York Times Cook Book , the only date on it I can see is 1961.

Actually have far to many cook books about 30, but ....

All the six children are also very good cooks.
Thought I was becoming redundant when one son telephoned many Christmases ago to ask how to cook Beef Wellington. I gave him the instructions and waited for a call to say all went well.
On boxing Day I had not heard so called him and he said
" Oh it was great Mum, in fact it was better tha the one you make"!!




Bridget

I also cannot make a decent cake, mine are never light and fluffy.!
So look forward to the non-flop recipes Lindy.

I have two favourites, Anthony Worrall-Thompson and James Martin.








Val in SA

Just anothe r thought

who is your favourite chef?
I am thinking again and that is dangerous, I MAY try to get one or two to suuport our project!!

Bridget

Lindyin the Algarve


can't wait for the cake recipes!!

Bridget

Good morning, everyone

I am in a happy mood today and if you want to know why you will have to look at Bridgets daily Diary!!

Millymolly mandy,
can you please ahare the info about the condensed milk cooking times, it is so long since id di this I have completely forgotten what to do. Thanks

Cider baked Apples.

You can use apple juice instead.

4 Bramley apples or other cooking apples, not the same if you use eating apples!
10 oz of dry cider or apple juice
a little butter
Optional dried fruits / dates to fill cavity in apples/muesli

Pre heat oven to gas mark 5 or 190c, sorry do not know about AGAs.

Wash, dry and core the apples.
Cut just through the skin around the centre of the apple
Lightly grease each apple with the butter, I use kitchen roll or the butter covering to do this!
Pour the cider or apple juice into a a shallow baking tin and stand the apples upright in the tin.
Bake them in the middle of the oven for around 35 to 40 minutes. and baste them three or four times. if you test them with a skewer you will know if the are cooked.


If using the muesli . After the apples have been cooking for about 15 minutes put the muesli in the oven in an uncovered baking dish so that it warms through and looks slightly roasted.

When the apples are cooked place them either in a dish and serve woth cream or put them on the base of the muesli and serve with cream


This may sound complicated but only because I have given options. It is in fact a really easy dish to cook.

Enjoy. I have a very old Mrs Beeton cook book and in there the basic recipe is much the same, however she also suggest that

A. the apples are peeled or as she says pared and then the pellings are rolled up tightly and put isnto the cavity.
B. Then the apples are brushed aover with egg white and allowed to dry, then another coating of the egg whites,
C. sprinklle with acster suger, put into a roasting dish and cover with grease proof paper. Bake in a slow oven until tender.

D. When cooked remove from roasting tin put into a dish and fill the cavity with blackberry , blackcurrant or raspberry jam.

i haven't tried this one for years but may have go in the winter.


I believe that if I manage to get this booklet printed etc, names should be acknolwedged at the front of the book no firm views though, i will go with the flow.

PS I am normally considered to be quite a good cook BUT my achillies heel is Yorkshire pudding. I have Never made a really good one, have tried dozens of recipes and failed so now, shushhhhhhhh, i use frozen, isn't that sad.

More recipes coming soon



Bridget

MillieMolly Amanda have sent you a pm.

Evening all,

I am absolutely useless when it comes to making cakes and look for the easiest ones possible. So sometime next week I will add three non flop easy cakes, all you do is mix it all together. If anyone is interested.

Carrot Cake
Yoghurt Cake
Chocolate Cake

As for the name printing thing I will go with the flow as to what everyone else decides.

Lindy ;))))))))))))))))))

copied to here.

This is what my Grandson cooked so I will call it J's chicken pasta.

1 medium chicken breast per person cut into small bite sized pieces.
1 large onion chopped
3 large mushrooms sliced
small tub creme fraiche
can of chopped tomatoes
2 garlic cloves (an extra one if you like garlic a lot)
dried Italian herbs
tbsp olive oil
spiral pasta to your amount.

saute onions and garlic in the oil, when soft add the chicken and the mushrooms and continue to saute until chicken is cooked through. Add the tomatoes and cook for a further couple of minutes, when hot stir in the creme fraiche and a sprinkling of the herbs, add salt and pepper to taste.

While cooking the above cook the pasta to your taste. Serve the chicken and sauce over the pasta.

If you don't like pasta this would also go over jacket potatoes.

Ann
Glos

Hi Bridget

A recipe for barbecued chops.


MINTY LAMB CHOPS..

Serves 4-6.

Minty Marinade: 60 ml mint jelly
15 ml chopped mint or
5 ml dried mint.
30 ml lemon juice
30 ml sunflower oil.

6-8 Lamb Chops.
Salt and pepper.


- Combine the marinade ingredients in a small saucepan and
warm slightly to melt the mint jelly.

- Mix well and pour over the chops, turning the meat to coat evenly
with the marinade.

- Cover and marinade at room temperature for 1- 2 hours.

- Season lightly with salt and pepper.

- Baste with marinade while cooking.


I think this would work for grilled chops.

I agree with Ann, a list of contributors at either the beginning or endwould be fine.



Val.in SA.

Good idea Bridget, easy enough to add them. Would people add their thoughts on this please. My thoughts are that it would be best to maybe put a list of those who have contributed at the beginning or end.

Hello Bridget,

Something easy to do with lamb chops is marinate them in a mixture of
1/2 cup olive oil, 1 onion peeled and chopped finely, 1 bay leaf, 2 teaspoons dried oregano, or fresh if you have it; 2 tablespoons lemon juice. This can be put in a blender if you like so it makes a thick paste-like mixture, or just mixit all together in a bowl, then put the chops in.

Add more garlic if you wish, use marjoram instead of oregano, you can vary the ingredients to suit your taste. It is also good to spread over a boned leg of lamb before barbecuing in a lidded barbecue, or in your own oven.

Wipe off the mixture before cooking the meat as it can tend to burn.
Chicken would also be nice marinated this way, too, though I have not tried it yet. Hope you enjoy your lamb!!

Susan....

Val

I have got to try making the ginger biscuits, and I am supposed to be trying to reduce nmy weight!!! Personal decision not because of health problems..

I have to think what to do with abou 10 very thin lamb chops, I do not really want to casserole as the weather is still to hot, but they are typical Spanish cuts and lamb is quite expensive in my part of Spain so thinking cap on.


Bridget

Ann in Gloc


Perhaps we should ask the people who have supplied the recipes what they think as to whether or not they wish to have their names added.

Thank you for your input , without your help I would not be contemplating this.


Bridget

Recipes copied to here.

I have only copied the recipes, not the names of those who sent them is that OK?

A couple more recipes.

CHICKEN.

Serves 4-6


6 - 8 Chicken Pieces. 1/2 cup White Wine
4 Tablespoons Oil 1 Teaspoon Marjorma
2 Onions, sliced 1 Cup Chicken Stock
1 Clove Garlic, crushed Salt and Pepper
1 small Tin Tomato puree 250 g Button Muishrooms

- Fry the chicken in 2 tablespoons of oil until golden brown
Remove from pan.

- Add rest of oil to pan and fry the onions and garlic.

- Return the chicken to the pan and add tomato puree, wine,
marjoram and stock.

- Simmer until the chicken is tender, about 1 hour.

- Season, and add the mushrooms and simmer for a
further 15 minutes.




GINGER BISCUITS.

8 Cups Flour, sifted 500 g Butter
5 Cups Sugar 1and a half Cups Syrup
Pinch of Salt 2 Eggs
4 Dessertspoons Ginger (more if desired)
4 and a quarter Teaspoons Bi-carbonate of Soda
4 and a quarter Teaspoons Cream of Tartar


- Cream the sugar and butter

- Warm the syrup on a low heat

- Add the eggs one at a time

- Add the dry ingredients

- Roll into small balls and place on baking sheet

- Bake at 200 degrees C on top shelf . (approx. 10 minuites).




Val in SA.

Ann in Gloc

would you be kind enoughto copy to date. I may have a sponsor and will discuss this with him at end of month in UK


Thanks
bridget

Lindy
Could i just ask ,when you put the cans of condensed milk in the pressure cooker and cook for an hour how much water do you put in the cooker
i usually buy the cans of caramel condensed milk ,but thought i might try doing my own if you say they taste nicer
I use mine for bonoffe pie
I make a cheesecake biscuit base then slice the bananas over ,spread the caramel sauce over the bananas and then finish with whipped cream
will try it your way mixing the sauce in with the biscuits

Morning Bridget,

The banana tart is always a hit.

I look forward to your recipe for baked apples as mine don't taste as nice as the restaurants.

Lindy ;)))

Morning Val,

I love veggies but my family are not too keen on them. I have edited the soup recipe as I forgot that the potatoes are cooked in the amount of water that is required, otherwise it will taste like dishwater and I shall be called names...lol...

Hope that Jimmy is fully recovered from his knee op.

Lindy xx

Hell0 Lindy - those recipes sound super especially the Banana Fridge Tart, says one who has a sweet tooth!!

To-morrow I am trying Bridget's aubergine recipe for lunch.


Val in SA.