General Chat

Scrambled egg on toast. Add lots of chopped Chives before cooking and serve with worcester sauce. OR Add chopped olives and Dijon mustard. Davo

Roasted Vegetables ingredients onions courgettes peppers cherry tomatoes soy sauce tomato puree olive oil Chop thickly Onions Courgettes peppers griddle them in olive oil then add cherry tomatoes a tablespoon of soy sauce (or add to your taste) tomato puree (as desired) about 1 tablespoon put in oven for about 20-30 mins on low to med heat. Tastes very nice with Salmon

Dawnie I do this only with balsamic vinegar and oive oil instead if soy sauce, and sun dried tomato puree, and a few sun dried toms Davo

Cheesy bean grill 2 slices of toast beans tomatoes onion cheese put beans on toast then on top goes the sliced tomatoes then goes on grated cheese and sliced onions add a dash of ketchup Brilliant and good for dieters.

Davo thanks for reminding me of the olive oil. I shall try your version next. Where do you buy sundried tomato puree?

TWO CHEAT'S PUDDINGS; For a quick bread and butter pudding, use a fruit loaf (keep one in the freezer), spread each slice with butter, margarine or spread, (you can also add marmalade, lemon curd, jam or chocolate spread) and layer in dish, beat together three or four eggs, add vanilla essence if required, a little sugar, and milk, pour over bread, pressing down with a fork to soak all the slices, leave for 1/4 hr if poss. then microwave on high for a few minutes, stopping and pressing bread down again sometimes. You can finish it off in the microwave or pop into the oven for it to rise up and crisp the top. Scrummy with cream, fromage frais, evap. milk, custard, whatever you fancy. Even faster - take sufficient tins of creamed rice for family, open and heat in large bowl, in microwave, serve into individual bowls and stir in chunks of coconut flavoured white chocolate so they melt into the rice. Naughty but nice. Enjoy.

I call this one Chicken Bake. 2 tins of chicken in white sauce 2 leeks 1onion 1 tin of sweetcorn 1 tin of condensed chicken soup 6 slices of bread made into breadcrumbs 4oz cheese, grated Put chicken into casserole dish. Cover with chopped leeks, chopped onions and sweetcorn. Mix soup with same amount of water and pour over all ingredients. Mix breadcrumbs with grated cheese and spread over dish. Cook on gas mark 4 for about 1 hour or until top is brown and crispy. I cook this one for the residents in the residential home I work in and they love it served with salad/beans or tinned spaghetti. Maureen

Dawnie I get it from Tesco. Davo

Hello Bob. Long time, no see! June xx

italian chicken chicken breasts skin and bone free, jar of dolmio sauce, pour sauce over chicken in dish, cook for hour hour and half, till chicken is done, turn half way through, serve with cheese on top grated , and chiips salad coleslaw yummm

Hi June How's the weather oop north then? I just pop in from time to time now Bob

Steamed apple, orange and ginger suet pudding (Courtesy of the BBC) Ingredients For the suet crust 220g/8oz self-raising flour pinch of salt 110g/4oz suet 150ml-250ml/5-8fl oz milk and water mixed butter for greasing For the filling 675g/1 lb 7oz eating or cooking apples, peeled, cored and cut into chunks 1 orange, finely grated zest and juice only 1 knob of preserved stem ginger, finely chopped 175g-220g/6-8oz caster or demerara sugar Method 1. To make the crust, sift the flour with the salt and mix with the suet. Add enough milk and water to make a soft but not sticky dough. 2. Grease the inside of a 1.5 litre/2½ pint pudding basin. 3. Roll the pastry out on a floured work surface to give a circle large enough to line the basin. Cut out about a quarter of it and set aside to make the lid. 4. Lower the rest of the pastry into the pudding basin, pinch the cut sides together, and press the pastry gently into place so the basin is completely lined. 5. Mix the filling ingredients together, then pile into the lined basin. 6. Roll out the remaining pastry to form a circle large enough to cover the basin. Lay it over the top and pinch the edges together all round to seal the filling right in. 7. Take a sheet of foil and make a pleat down the centre. Lay it over the basin and tie firmly into place with a long piece of string. Take one of the trailing ends over the top of the dish, slide it under the string on the other side of the bowl from the knot, then tie the two ends together loosely so you have a handle. 8. Stand the pudding in a close-fitting saucepan and pour in enough boiling water to come about halfway up the sides. Place on the heat and adjust the temperature so that it boils gently. 9. Cover the pan with a lid or a dome of foil and leave to bubble away for about two hours. Check regularly and top up the water level with more boiling water as needed. 10. To serve, remove the string and foil and carefully run a knife around the edge to loosen the pudding, then invert onto a shallow serving dish. 11. Serve at once, with cream or custard