General Chat

Jim - could do with simple dish which could be prepared couple of hours in advance - for 6 people - no one veggie - low cost - filling and not too difficult (dinner party in a few weeks time). Starter would be Warm Bacon and Brie on Salad (I can do that) and for desser would be Toffee Baskets with Raspberries, Coulis and Ice Cream - what would go in between??? Jacqui

Hi Jim Hope you are charging Jacqui for your culinery skills. I just beg. Nice Scottish person me, know Billy Connelly and Kenny Dagleish. Okay I used to give Kenny his oranges at half time when he played for Cumbernauld United and got Billy's autograph!!!! My lamb casserole is in the oven. Forgot to ask. What do you have with it? Is boiled potatoes okay or what? Panic stations....... Oh I am such an actress (flops over the keyboard, not) .

hi jim ta for recipe the other day, just adding really so i can find you on 'my threads'if i need a recipe. Having veg and lentil stew with dumplings tonight...its in the oven cooking...i'm starving lol

Hi Big Fat Cat Is that recipe on the thread? If not once you have been fed put the recipe on here please.

Hi Guys... Now don't panic..... Our very own Gordon Ramsey will return shortly, he's up to his eyeballs in study & wants peeps to know he's not lost interest just busy, he'll more than likley make an appearance Sunday night. He asked me to look after you guys.....PMSL.....Right, who's for a bacon n egg butty.....lol, plenty of tomato sauce...dead easy to make too...!! :)xxx

Passed onto me from Jimmy to add to thread........Enjoy.. :)xx Greek MeatballsWith Tsatziki Sauce These meatballs are deliciously light and delicately flavoured and you can serve them hot, warm or cold or freeze for future use. Serve with Tsatziki yogurt sauce. GREEK MEATBALLS (KEFTETHES) 1 large onion, finely minced 1 tablespoon vegetable oil 1 kg lean ground beef or lamb (2 1/4 pounds) 2 cups unseasoned breadcrumbs, moistened in about 3/4 cup warm water 2 eggs, beaten 1 1/2 tablespoons finely chopped mint (if not available use chopped, dried mint) 2 1/2 teaspoons salt black pepper 2 tablespoons ouzo (optional) 1 1/2 tablespoons finely chopped fresh parsley plain flour 1 cup olive oil, and corn oil mixed (you may need slightly more) THE TSATZIKI (yogurt sauce) 1 medium cucumber 3 garlic cloves 3 tablespoons finely chopped fresh mint or 2 tablespoons dried mint 3 cups yogurt salt and pepper 8 servings Change size or US/metric Change to: servings US Metric 30 minutes 15 mins prep FOR THE MEATBALLS: Fry onions with vegetable oil over low heat until golden. Remove to a large mixing bowl. Add meat and all other ingredients except flour and olive/corn oil mix. Knead for about 10 minutes or until mixture is a smooth paste. Heat the oil mix in a large frying pan to the point of fragrance. Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly between palms of hands, I suggest that you do them in batches of say 12 - 16, each batch being enough to space evenly but separately in the frying pan. As each meatball is formed place them on a large plate which has been liberally covered with plain flour. When the batch is finished lightly roll the meatball in the flour. At this point the oil in the frying pan should be just ready. Put the batch of meatball into the pan (Use kitchen tongs as the oil is very hot). Start on your second batch of meatballs, make them and place them on the floured plate. At this point it is time to turn the meatballs over and when you have completed this roll the second batch in the flour. Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs and place on paper towels to drain. Put the second batch of meatballs into the pan to cook and carry on with the process until you have finished the mixture. Making the tsatziki: Peel the cucumber, cut it in half and use a teaspoon to scrape out the seeds. Chop the cucumber finely. Peel and press the garlic. Mix the cucumber, garlic, mint, and yogurt, with salt and pepper. Make the tsatziki at least 2 hours ahead to give the flavors a change to develop. .

N. because I want the recipes.

Nudge - Have a family gathering in 3 weeks and I need to take something.