General Chat

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

hope u enjoy the recipes dorothy

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).

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

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

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

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........

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

yea but apart from u aileen almost no-one replies now

looking at ricotta shallot and sun dried tomato calzones recipe tomorrow but since aileen only one answer not sure whether to sent it to her as message

Here is a recipe that demonstrates how good elderberries taste if you use them sparingly, with other ingredients, and sweeten the recipe. This bread contains all kinds of things crunchy: sunflower seeds, coconut, granola, and, of course, elderberries. INGREDIENTS 3 3/4 cups rye flour and 1 1/3 cups barley flour, or 1 1/3 any whole-grain flour 5 tablespoons freshly gorund flaxeeds 1 teaspoon baking soda 1/2 teaspoon salt 3 1/4 cups apple juice or other unsweetened fruit juice 2 tablespoons corn oil 1 teaspoon coconut extract (optional) 1 teaspoon amaretto extract (optional) 2 cups elderberries 1 cup granola 1 cup shelled raw sunflower seeds 1 cup unsweetened shredded coconut 2 tablespoons lecithin granules 1 teaspoon ground cinnamon 1. Preheat the oven to 350 degrees. 2. Mix the flour, ground glaxseeds, baking soda, and salt in a large bowl. 3. In a medium-size bowl, mix together the apple juice, liquid stevia, if you are using it, lemon juice, corn oil, and extracts. Mix the wet ingredients into the dry ingredients, being careful not to overmix. Stir in the elderberries, granola, sunflower seeds, coconut, and lecithin. 4. Press the dough into 2 oiled 8 1/2 x 4 1/2 x 2 1/2- inch bread pans. Sprinkle the cinnamon on top. Set a pan of hot water on the bottom of the oven to keep the crust soft. Bake the loaves until a toothpick inserved in the center emerges clean, about 1 hour. 5. Remove the loaves from the oven and let them cool on a wire rack before slicing. MAKES 2 LOAVES

Oh Do you think they are all on diets then Jim? Can't see the point in the middle of winter. You need a bit of meat on your bones to keep out the cold. Aileen xxxxx

hey aileen do u like hot spicy cajun chicken and prawn jambalaya

Can't eat anything too hot or spicy. Makes my nose run and my eyes water. Don't eat fish very often. Although I do love my kippers. I'll try anything once so let me have the prawn recipe please.

hahah u made me laugh when u asked for prawn recipe not 2 recipes but one jambalaya and don,t need to add spice i don,t

Oh dear I'll have both recipes. Sorry (dumn or what).

so any recipe requests today?

Cheese on toast please... :)xx

what as in welsh rarebit, hmmm.

Morning Keep losing my internet connection. Blasted 'ology is more trouble than its worth. So if I disappear you know what's happened. This time of year I love casseroles and soup. No problem with the soup as I make my own chicken, lentil or veg ones. Must admit am a bit lax with the casseroles as I tend to buy a Coleman's mix and sling that in. Have you got any lovely hearty casseroles I can make from scratch. Also, anyone every found a packet mix for Pork gravy. I usually make my own from the meat juices but have the odd standby packets of Chicken, Lamb and Beef but never seen one for Pork! Back soon. Just heard the beep of my breadmaker. Smells lovely - french bread today.