General Chat

Thank you Jim Now I know what to have for dinner tomorrow night. Sounds lovely. Will have to give hubby rice as he doesn't like pasta. Now don't you be deleting this thread when you are clearing out your old files young man. We have too many dishes to get to yet. Starters, main course, desserts. I told you this thread will run and run.......... Aileen

CHICKEN BREASTS IN MARSALA WINE SAUCE SERVES 8 8 Chicken breast halves,skinned,boned,and cut into thin strips,all- purpose flour,2 tbsps olive oil,salt and pepper,1 medium onion diced,1 cup(3 ounces) sliced mushrooms,1 tsp minced garlic,1 tsp minced shallot,1/2 cup dry Marsala wine,1 cup beef broth,1 large tomato peeled and diced,3 green onions and tops chopped,1 pound fettuccine. Dust chicken with flour.Heat oil in a wide-frying pan over medium- high heat.Add chicken and cook until golden brown,3-4 mins in total.Add salt and pepper to taste.Drain excess pan drippings.Add onion and mushrooms and cook,stirring occasionally,until onion is soft,about 4 mins.Add garlic and shallot and cook for 1 minute.Add wine,broth,tomato,and green onions.Heat through. Meanwhile cook pasta in a large pot of boiling salted water according to package directions untli barely tender to bite.Drain pasta and place in a warm serving bowl.Pour sauce over pasta,toss lightly and serve. PESTO Makes about 1+1/2 cups: 3 tbsp pine nuts,2 cups lightly packed fresh basil leaves,washed and dried,2 cloves garlic,1/2 tsp salt,1/2 cup grated Parmesan cheese,1/2 cup grated romano cheese,1/2 cup olive oil. A food processor makes this sauce with speed and ease. Place nuts in a pie pan.bake in a 350of oven 10-12mins until golden brown;stir nuts once or twice while toasting. Place basil,nuts,garlic,and salt in a food processor.Process until basil is finely chopped.Add cheeses and process to mix.With motor running,pour oil slowly down feed tube.Use pesto at once.Or place in small jars,adding a thin layer of olive oil to each jar to keep pesto from darkening,Refrigerate for a week or freeze for longer storage. TIP:Versatile pesto is best known as a sauce for pasta,but its also delicious served atop hot cooked vegetables such as green beans, carrots,cauliflower,eggplant(aubergine)potatoes,spinach,tomatoes,or zucchini(courgette)To give an instant italian accent to soup,just stir in pesto to taste........

ok know this scottish recipes but think give u one of the recipes off one of the cooking groups i run

nice thought aileen but i no jamie oliver for one thing he's english i aint. olus never realised u saw my reply on thread al though wasn't acknowledged. plus since 2002 i run 2 yahoo cooking groups as well

Hi Jim Lovely. The only thing I didn't have for the recipe was the cotton/linen cloth. No worries. Solved the problem. Face in airing cupboard. That will do nicely..... Irish linen table cloth. Now where are the scissors!!!! Hey by the way Jim. Admit it I know who you really are........ Jamie Oliver. Handing out bread recipes on another thread! Your cover is blown now mate. Hope you are getting paid! See you all later, unless my internet connection dies a death again. Aileen xxxx

RECIPE FOR CLOOTIE DUMPLING Serves 8-10 Ingredients 4 oz wholemeal flour 6 oz fine brown breadcrumbs 4 oz beef suet, finely chopped (butter may be substituted) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cumin 4 oz sultanas 4 oz currants 2 tablespoons black treacle 2 eggs 1 large cooking apple Juice and zest of one lemon Fresh orange juice to mix A square of cotton or linen cloth, about 22 inches square, Directions Boil the cloth for a few minutes and then spread it out on a table (use tongs etc. to prevent burning yourself). quickly sprinkle with about a tablespoonful of wholemeal flour and toss the flour to coat the main centre of the cloth quite thickly. Stir the treacle into the eggs and then place into a bowl with all the other ingredients and mix to a stiff consistency with a little water. Place in the centre of the cloth. Bring up the edges and tie with a string, leaving a little space for expansion due to the inclusion of the baking powder. Hold the tied ends and pat the cloth into a round shape. Place the pudding into a pot of boiling water, which should come halfway up the side. Cover and simmer gently for 4 hours. Occasionally check and top up the water if necessary. Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. Remove the pudding to a bowl and untie, cover with a plate and reverse it. Peel off the cloth and place the pudding into a hot oven to dry off the skin. Serve hot with any accompaniment to like (custard, brandy butter etc.). Any left-over Clootie dumpling may be sliced and fried, alternatively wrap in foil and re-heat in an oven (if re-heating in a microwave oven do not wrap in foil).

hope u enjoy the recipes dorothy

Just to say I'm drooling here - and by adding I get to keep the thread on my pc too, so I can quickly refer to it in future. LOL

methinks aileen has to hid the shortbread toffee form herself, to the kids most prob a figment of their imagination hahaha

FRUIT JELLIES Choose your fruit raspberry, blackcurrant or gooseberry Sugar Lemon juice Make a puree of the fruit. Simmer in minimum of water to soften. Rub through sieve to remove pips and skins. Measure the puree. For every half pint allow 6oz sugar and juice of half a lemon. Put puree, sugar and lemon juice in a pan. Heat gently to dissolve sugar before it boils. Test every couple of minutes when it gets thick by putting a little into a cup of cold water. When it forms a firm ball in the water. Its ready! Pour mixture into a wet baking tin. When it is set turn it onto greaseproof paper covered in sugar and leave until completely cold. Cut into your desired shapes and toss in sugar. Easy peasy! Then hide it so no one else gets any!

WOW, what a thread! Off to get some evap milk.... Suex

Found it. Here we go: SHORTBREAD TOFFEE SHORTBREAD: 4oz marg 2oz caster sugar 5oz SR white or brown flour TOFFEE: 4oz marg 4oz caster sugar 2 TBS golden syrup 13.5oz tin of condensed milk TOPPING: 4oz plain cooking chocolate Shortbread base: cream marg & sugar. Mix in flour. Spread in 11 x 7” Swiss roll tin. Bake in centre of oven 350f, 180c Gas 4, for 20 mins. Cool in tin. Toffee: melt marg, sugar, syrup & milk in pan and cook gently, stir until mixture leaves the sides of the pan. Pour over cooled shortbread and leave to cool again. Topping: Heat ovenproof bowl. Break chocolate and let it melt and spread it over the toffee. Allow to cool and then turn out onto a board and cut into small pieces. Scrummy or what?

Hi Jim & Everyone Macaroon bars made with a dollop of mashed potato! Well you live and learn. Must try that, haven't eaten one in years. This is great. Saves me dragging out cook books from everywhere. I have one for shortbread toffee somewhere! Just trying to find it and will put it on for you. See you in a mo. Aileen xx

RECIPE FOR SCOTTISH FUDGE. Fudge is a creamy sweet, made from milk, sugar and butter, with different flavourings. Makes 50 squares Milk - 1 and 1/4 cup Sugar -1 lb 4 oz Butter - 2 oz Coffee essence - 3 tbsp Pour the milk into a medium heavy-based saucepan, with a sugar thermometer attached, and bring slowly to the boil. Add the sugar and butter. Heat slowly, stirring continuously, until the sugar dissolves and the butter melts. Bring to the boil, cover and boil for 2 minutes. Uncover and continue to boil steadily, stirring occasionally, for 15-20 minutes, until the temperature reaches the soft ball stage 116 °C (240 °F), when a little of the syrup dropped into a cup of cold water, forms a soft ball when rolled between finger and thumb. Remove from the heat. stir in the coffee essence and leave to cool for 5 minutes. Beat the fudge until it just begins to lose its gloss and is thick. Transfer to a greased 18 cm (7 inch) square tin. Mark into 50 squares when almost set. When firm and set, cut along the marked lines. Store in an airtight container. Variations: Walnut and Coffee Fudge Add (2 oz) chopped walnut pieces with the coffee essence. Vanilla Fudge Omit the coffee essence and add 2 teaspoons vanilla extract. Cherry Fudge Omit the coffee essence and add (2 oz) chopped glacé cherries.

Macaroon Bars Ingredients 1 heaped tablespoon of mashed potato Icing sugar Melted chocolate for coating Toasted desiccated coconut Method Cook potatoes in boiling water for 20 minutes before mashing. Toast desiccated coconut on tray at 350°F (180°C/Gas Mark 4) until golden brown. Melt chocolate slowly in a warm pan; stirring constantly to prevent sticking. Mix potatoes with icing sugar; add enough sugar to make the mixture firm. Roll out to 1/2 inch thick and cut into bars. Coat the bars with melted chocolate and cover with the toasted desiccated coconut. Allow the bars to cool before eating.

SO NO MORE RECIPES TONIGHT DOES THAT MEAN U ALL SCOFFING THEN

nice marion, but then the scots do like their food unlike others who prefer fashionable foods, so thanks 4 the recipe

This will heat you up.... STOVIES Serves 4/6 1kg potatoes. thickly sliced (2lb) 3 onions thinly sliced salt and freshly milled black pepper 25g dripping (1oz) 250ml water (1/2 pint) 1. melt dripping in a heavy based pan or fireproof casserole and fry onions till lightly coloured. 2. add potatoes, sprinkle well with salt and pepper 3. add water, cover pan and cook gently for 30 mins shaking the pan occasionally to prevent sticking Marion

think the words your looking 4 norah is u wish this thnread didn't tempt u so hahaha

Hi! Winter looks good heck I'm going to put on more weight than ever, ratafia bisc are the little almond ones have some in the house so instead of starting the diet tomorrow (start next wk) will make this instead, no difference. Thanks again Norah