General Chat

Thank you very much for taking the time to look on ebay for me Bridget, I am on the case. In the meantime I am enjoying the recipes (tried and tested) on this thread.

Thanks again.

Pleased to read that you are trying our Recipies, I hope you enjoy them.
Perhaps you could add some of your own Recipies or suggestions re meals etc.

Good luck with your hunt for the book. I just wondered if you have a radio station where you live? I know that in Norfolk for example you can call the station and they try to help.......might be worth trying.

I look forward to reading your recipe

I wonder if anyone noticed that I put a recipe on on the 26th. Bridget did you see it?

Mea culpa comes to mind, I did see your ebpntry and am going to use it in a day or two for husband and myself

Thanks for the reminder.

I found this recipe
Skinny Lemon cupcaked with drizzly icing.

7ozs S.R.Flour
1 Tsp Bi Carb
3ozs castor sugar
31/2 ozs Blueberries
1 Lemon Zest Grated
2 Eggs
1/4 Pint low fat Yoghurt
2Tsp Semi skimmed milk
2 fl ozs Sunflower Oil

For the Topping
31/2 ozs icing sugar
4 Tsp Lemon Juice

Sift Flour Bicarb . stir in sugar, fruit ,lemon zest .
beat the eggs and then add the yoghurt milk oil to the eggs
and beat well until combind , stir into flour mix with a metal spoon until lightly mixed put some paper cases into your12 hole muffin tin divide the mixture between your tins and bake for 16/18 mins or until golden brown
at 180c/ 350f/gas 4.
leave to cool .

Lemon icing ...
mix the icing sugar and lemon juice until smooth then drizzle a little of the icing over the top of the cakes .

Or you can leave the icing off altogether if you want to

I havent looked right though this thread so if anyone has put this on already my appoligies.
Hazelx

Lady Cutie,

Thank you for your recipe and welcome to our thread.
I will try this the next time we have visitors for the day .
I hope that you have enjoyed reading through people's entries.

Bridget

Thank you Bridget,

There is one or two recipes that i will try very soon

Hazelx

As I looked at this thread today I thought how can I leave Genes? Certainly as far as the new setup, which I think of as a catastrophe , I could leave today but.....how can I leave my friends and helpers? The answer is I can't, so I will change my platinum and go back to basic with this new and horrible way of seeing our tree.

So you will all have to put up with me for alittle longer, and keep sending your Recipies

I hope don't mind another newbie.
I don't know where this one came from but I make it occasionally as a large snack.

Garlic Mushrooms

1 cottage roll
4oz butter and a dash of olive oil
2 or 3 cloves of garlic crushed
8oz mushrooms


Fry all mushrooms in garlic and oil/butter
Take the roof off the roll, scoop out the middle of the cottage roll, and place garlic mushrooms in cavity. Pour over the remaining juice and replace the roof.
Place in oven Gas 4 for 5-10mins
Eat and enjoy whilst hot.

This is really filling, and all ingredients are approximate according to taste.

Glad you have decided to stay Bridget. You would miss us!!!

Jdubz(where did you get the name from ?) That sounds very tasy must try it some time.

an old work collegue calls me this. Hope you like the recipe, I will put others up if I can remember them.

Ann, thank you for your message, I hope that you would all miss me, if I wasn't on here!
jdubz, thanks for the garlic recipe, we will have this for our supper this evening, fortunately we both like garlic,

I am looking forward to the next entry.

Glad you aren't leaving Bridget, haven't been on this thread for ages.....have no excuses !!1 Am I the only one that finds the new tree easier ?


Anyway have read and absorbed lots of lovely recipes, the one thing that everyone seems to be worried about is sugar in cakes, wellllllllllllll watching various experts, I understand that sugar, apart from making a cake sweet, adds NOTHING to the cake other than that...............so try next time cutting down on the sugar. I guarantee the cake will taste and rise just as good. I have done this with several recipes, and cut the sugar by more than a half, and had no complaints....try it and see

Have a lovely weekend

Jan

Greenfingers,

Pleased to see you back on here. Thanks for the tip re the amount of sugar in cakes.
I hope you will help to keep this thread alive by posting a recipe!

Maybe you are the Genuis re Genes new style of tree......you could add how you cope with it??

Goodnight everyone , I will, hopefully be back tomorrow.

Having used half a carton of passata in the pie for tea I was left with the other half.

Being adventurous,reduced it with some Lazy Garlic, added a little salt, some sugar, lttle squirt of tomato ketchup and a drop of lemon juice.

Now I have some absolutely delicious tomato sauce and absolutely no idea of what to do with it.

After reading a query on another thread I looked this up. I have not tried it but thought people might like the recipe. Taken from Tom's barn web site

yes, you most definitely can make a (most delicious) steak and kidney pudding in a slow cooker, and no, you don’t have to cook the meat first…

The recipe below is taken from a wonderful book by Dianne Page “Slow Cooking Properly Explained” published by Right Way (an imprint of Constable and Robinson). I think I bought it from Amazon.

Steak and Kidney Pudding Recipe:
•175g (6oz) self-raising flour
•85g (3oz) shredded suet
•Pinch salt
•450g (1lb) lean stewing steak, cut into cubes
•225 (8oz) ox or lamb kidney, cut into cubes
•1 medium onion, finely chopped
•Freshly milled black pepper

Method:

Preheat the slow cooker on HIGH. Grease a 1litre (1 3/4pt pudding bowl (greasing is important otherwise it won’t turn out, as I discovered!)

Mix together the flour, suet and seasoning with enough water to make a soft dough. Reserve 1/3 for the lid and roll out the remainder on a lightly floured surface. Use this to line the pudding basin.

Mix together the steak, kidney, onion, salt and pepper and pack carefully into the pastry-lined pudding basin. Add 2 tbsp water. The pudding should not quite fill the bowl to allow room for the crust to rise

Roll out the remaining pastry to make the lid. Moisten the edges of the pastry with water and press the lid into position. Cover with *greased greaseproof paper or foil.

*I tore off enough to paper to allow me to fold a seam across the middle to give space for the pastry to rise, and sealed the paper down by tying string tightly round the rim.



*To avoid scalding yourself, fold a length of foil which you leave under the bowl with the ends loose at the top to lift the bowl in and out.

Using this lifting foil strap lower the bowl into the slow cooker. Pour in enough boiling water to come half way up the side of the basin. Put the lid on, and cook on HIGH for 6-8 hours. Resist any temptation to peep!

Take the bowl out of the slow cooker, again using the foil lifting strap . Remove the greaseproof paper, and turn the S&KP out onto a warmed plate. Serve with some vegetables that you can cook at the last moment.

That frozen fruit mousse I made with the blackberries the other day.Well,I made it with some cherry plums they brought in last night.

It was kinda sharp and sophisticated.

I am sure that I am NOT a genius re the new tree, just by trial and error.!!!!

What sort of recipe would you like from me....as you may remember I am a bit of a queen with desserts !! What about a recipe for Carrot Chutney ?

Oh Yes please for the Carrot Chutney , this pickle is a nice one to make .

Runner Bean Pickle
2 lb (900 g) runner beans (weighed after trimming and slicing)
1½ lb (700 g) onions, chopped
1½ pints (850 ml) malt vinegar
1½ oz (40 g) cornflour
1 heaped tablespoon mustard powder
1 rounded tablespoon turmeric
8 oz (225 g) soft brown sugar
1 lb (450 g) demerara sugar
salt
You will also need six 0.5 litre jars,

Method

First of all put the chopped onions into a preserving pan or large casserole or saucepan with 10 fl oz (275 ml) of the vinegar. Bring them up to simmering point and let them simmer gently for about 20 minutes or until the onions are soft. Meanwhile cook the sliced beans in boiling salted water for 5 minutes, then strain them in a colander and add to the onions.

Now in a small basin mix the cornflour, mustard and turmeric with a little of the remaining vinegar – enough to make a smooth paste – then add this paste to the onion mixture. Pour in the rest of the vinegar and simmer everything for 10 minutes. After that stir in both quantities of sugar until they dissolve and continue to simmer for a further 15 minutes. Then pot the pickle in warmed, sterilised jars, and seal and label when cold. Keep for at least a month before eating.

Carrot chutney sounds interesting Jan