UK Amazon Kindle Forum discussion

Sounds delicious.........can I use other sorts of cheese? I tend to have Lancashire, Wensleydale or Caerphilly.

Jay-me (Janet) wrote: "Sounds delicious.........can I use other sorts of cheese? I tend to have Lancashire, Wensleydale or Caerphilly."

I would imagine so - I don't often follow recipes exactly but use them as a guide...

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Tomorrow's dinner sorted!

Hope you like it!

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I'm thinking of trying to make a treacle tart for Dave. Well actually I'm thinking I have two big tins of golden syrup that need using up somehow.

Please, does anyone have any recipes that call for a lot of golden syrup?

Patti (Mango Mad) wrote: "I'm thinking of trying to make a treacle tart for Dave. Well actually I'm thinking I have two big tins of golden syrup that need using up somehow.

Please, does anyone have any recipes that call fo..."


I'm the wrong person to give advice about baking or cooking. I would just eat the syrup on toast. ( That reminds me about visiting my grandma - my brother and I both wanted the crust. )

http://www.cooksunited.co.uk/rs/s0/go...

http://britishfood.about.com/od/cakes...

Thanks GL!

Had this yesterday. It was yummy.


North African squash and chickpea stew

Serves 6

2 tbsp sunflower oil
2 large onions, diced
2 garlic cloves, finely chopped
1 celery stick, finely diced – I used thickly sliced courgette
1tsp freshly ground black pepper
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground ginger
100g/4oz red lentils
400g tin chickpeas, drained and rinsed
8 saffron strands, toasted and crushed (I just added them)
500ml/18fl oz roasted tomato sauce or passata
A good handful parsley, chopped
A large bunch coriander, chopped
300g/12oz squash or pumpkin
1.2 litres/2 pints vegetable stock
1 bay leaf
50g/2oz vermicelli, orzo or other small pasta – I decided not to add pasta, but served boiled wild rice on the side
Dates, to serve (optional). I did not, but next time I think I will cut up and stir in a few dates before serving

Method:

Heat the oil in a large saucepan over a medium heat. Add the onion and sauté until just starting to turn golden. Turn the heat down to medium to low and add the garlic, celery (or veg of your choice), ground pepper, turmeric, cinnamon and ginger. Saute for a couple of minutes.

Now add the lentils, chickpeas, saffron, tomato sauce or passata, parsley and about half the coriander (I used dried, ground as we do not like fresh). Cook over a low heat for 15 minutes.

Meanwhile, peel and de-seed the squash or pumpkin and cut into large cubes. Add to the pan with the stock and bay leaf. Cover and simmer gently for about 30 minutes. Add the pasta (if using) and simmer until it is cooked. Season with salt and pepper to taste.

Serve scattered with the remaining coriander leaves and with a few dates on the side if liked.


I can’t help but think a spoon of runny honey would stir in very well and add to the flavour.

That sounds delish! I'll be doing that one! Thank you Geoff.

Glamorgan Sausages

2 separated eggs
1 tablespoon grated onion
1 tsp fresh mixed herbs
flour for coating
crisp breadcrumbs for coating (you can make these under the grill)
1 tsp dry mustard powder
7 ox grated hard strong cheese
10 oz fresh breadcrumbs
salt and pepper
oil for frying

Mix cheese, fresh breadcrumbs, mustard, herbs and beaten egg yolks and stir thoroughly.
Whip whites till frothy but not stiff. Sprinkle flour on board and form mixture into small sausage shapes then roll in egg white and finally crisp crumbs.
Fry in oil

Makes about 20. Or 10 big ones for healthy appetites!

Tablet
(or Swiss Milk Toffee as it is called up in northeast Scotland)

2lbs granulated sugar
1 cup of milk
tin of condensed milk
1/4lb butter

Bring sugar, milks and butter slowly to boil in a heavy DEEP saucepan (mixture can rise up alarmingly fast). Boil gently until it becomes a dark golden colour and is firm when a teaspoonful is dropped into cold water (this can take an AGE, up to an hour sometimes). Remove from heat and beat energetically until it starts to go really thick. Pour into a greased tray, and cut into squares when cold. (I always think the best bits are the scrapings from the pan!). Only about a million calories per square, but SO good.

Thanks Rosemary,will try your recipe to see if it 'sets' better than mine.

what size tin large?

What's the telephone no. of my dentist? I can feel my fillings loosening - I just adore toffee ;0)

Pat (Scorpio) wrote: "what size tin large?"

Ha you can tell I'm not Delia can't you! I usually use a swiss roll tin, you'd need it to be at least 20 x 30 cm I think.

Gluten Free Flat Bread (for 2 large naan size)

4 heaped dsp rice flour
2 heaped dsp sorghum flour
1 tsp xanthan gum
3/4 tsp cream tartar
3/4 tsp bicarbonate soda
1/2 tsp salt
If you wish, season to taste with ground pepper, paprika, dried parsley
Mix dried ingredients
1 egg
2 dsp plain yogurt
1 dsp olive oil
milk (I use rice milk)
Mix the wet ingredients - add enough milk to make up about 1 cup, or enough to mix dry ingredients into a bread dough.

Knead dough until smooth then divide into 2.
Slap dough from one open palm to the other until about 1.5 times the size of your hand. Put onto greased baking tray and bake in oven at 210 for 25 mins. Knock the back of bread, and if it sounds hollow, it's done.

I like to slice them open, butter and fill them with goodies. Enjoy!

Pat (Scorpio) wrote: "what size tin large?"

What size tin of condensed milk?

Patti (Mango Mad) wrote: "Pat (Scorpio) wrote: "what size tin large?"

What size tin of condensed milk?"

Err - I had to look this up on google images! As far as I know we can only get one size here (carnation it's called) and it seems to be about 400g.... Will go out and but a tin today and confirm later ;)

edit - Found a recipe with pictures (I like that) from Canada no less...

http://scruss.com/tablet.html

Ah.. many thanks. I have never hear of tablet before this.

My mum always goes home with a bag full of the stuff when she visits. Maybe I'll make her some this time

im not a huge chocolate cake lover so made a revised version of the mug cake tonight:

recipe here
http://www.howsweeteats.com/2012/02/5...


it was pretty devine. i scalded the mouth of me. i used one huge cup and didn't manage to finish it all (thank god for my waist line really). i used proper marshmallows and digestives for the base. yummy.

Wow! Elle I think you have just delayed the diet I intended on starting

Haha. My only complaint was that I kinda burnt a bit of the digestive bottom. I'm not sure if this was my laziness is making them into crumbs/butter mixture properly or the shiteness of our microwave - either way it worked well else where.


I'm making peanut butter cups later. WOE IS MY WAISTLINE.

If I am honest with myself I no longer fit into the dress I am wearing today. Far too many treats of late. Doesn't help that the parents are over and keep buying dessert and making me eat carbs

I really must try some of these mini cakes,I had to bin half a toffee apple cake the other day,always make too much.

i made my peanut cups. they are so not pretty because i halved the recipe but there just was not enough chocolate and it was too low quality, but dang they taste good!

Elle! Post the recipe, fercryingoutloud!

This is one of my favourite recipes and always goes down well with Steven. It's great for freezing if you mke a big batch. I think I originally got it from one of those recipe cards that they give out in supermarkets. It serves 4 or 2 if you have a big appetite. For the freezer, I don't make the rice.

Chicken and butternut squash Rogan Josh Curry

2tbsp sunflower oil
1 onion, sliced
1 butternut squash, peeled and diced
4 tomatoes, deseeded and finely chopped (or a tin of chopped tomatoes if you're feeling lazy)
1tsp cumin seeds
1tsp paprika
2tbsp medium hot curry paste, (I use one of the Patak's ones)
500ml chicken stock
4 skinless chicken breasts, cubed
200g basmati rice
juice of 1 lemon (or lemon juice from the bottle)
1tsp of coriander- either fresh or from one of those lazy jars in oil)

To make:
Heat the oil and fry the onion and butternut squash on a low heat for about 15 minutes. Add the tomatoes and cumin seeds for a another 5 minutes until the tomatoes go soft.

Stir in the paprika, curry paste and stock and bring to the boil. Add the chicken and simmer gently for 10. Then cover with a lid and simmer for another 10 minutes until the chicken is definitely cooked through. At the last moment, add the fresh or lazy coriander and stir through. Time your rice to be ready at the same time.

Season the curry and add lemon juice to taste. Serve! For freezing

It's officially delicious :)

Another good one for the freezer- Spicy pork meatballs with potato wedges. Serves 4.

Ingredients
3 tablespoon oil
1 onion, finely chopped
2 garlic cloves, crushed (or lazy garlic)
tsp hot chilli (more if you prefer)
1 tablespoon chopped fresh coriander (or the lazy kind)
450g minced pork
For the Spicy Tomato Sauce
2 garlic cloves, crushed
400g tin of chopped tomatoes|chopped tomatoes
150ml chicken stock
1 teaspoon tomato puree
1 1/2 tablespoons (more/less to taste) chilli powder
800g of potatoes

Heat 2 tbsp oil in a heavy frying pan, add the onion and sweat over a low heat until soft. Add the garlic, chilli and parsley and cook for 1 further minute. Remove from the heat and allow to cool.
Stir the onion mixture into the minced pork. Season with salt and ground black pepper.
With floury hands, shape the mixture into meatballs.
Heat a little more oil in a frying pan and fry the meatballs until golden brown all over. I usually do 3-4 at a time, so it's easier to get them cooked through and browned.
To make the sauce: heat the rest of the oil in a heavy-based pan and add the garlic. Add the chopped tomatoes, stock, tomato paste and rest of the chilli and simmer 25-30 minutes with a lid. The sauce will start to look thicker when it's ready. Season. Mix with the meatballs.
For the potato wedges:
Cut the potatoes into wedge shapes with the skin on and put on a baking tray. Drizzle with a little oil (you don't have to- I often don't)and sprinkle some salt on them. Put in the oven for 30 mins at 200.

Serve it up all together :)

Those look really good Victoria,I will give them a try.Thank you.

Oh they really do look good! Thank you Victoria!

No problem- I've become a much more adventurous cook since I have had Steven to cook for!
:)

If any of you like pasties try the recipe on the Cornish Pasty Association web site - very easy to make and absolutely delicious.

http://www.cornishpastyassociation.co...

Thanks Daisyduck - my hubby loves rogan josh so I must give this a try!

Thanks for the link to the pasty site, Jay. I'm married to a cornish man so really should learn how to make my own!

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CHERRIES IN BRANDY

I just finished my last bottle of cherries in brandy. These were 2010 cherries picked when there was a glut. Fortunately I have some in the freezers so despite my hubby complaining of the price of the value brandyI managed a couple of jars. Sterilise kilner type jars. Fill with cherries. I then empties the cherries out and weighed them then put the cherries and 1/2 the weight of the cherries in sugar back in the jars and pour the brandy in, filling to the top. Put top on and keep inverting the jar until the sugar is dissolved. ( I don't actually stone the cherries as they are so small (and I think that it is probably like cooking on the bone as you get a better flavour)Keep for a month or so before use. The auld yin wants me to try to bottle cherries in aquavit. Personally I don't really fancy it and it may be a waste of cherries but once I find a jar I may try it as the aquavit is not going to be used for anything else.

Hope he likes it, Karen!

Jay wrote: "If any of you like pasties try the recipe on the Cornish Pasty Association web site - very easy to make and absolutely delicious.

http://www.cornishpastyassociation.co..."

I had a bad experience after trying my first Cornish pasty, hubby had forbade me from ever eating one again.

Mo wrote: "CHERRIES IN BRANDY

I just finished my last bottle of cherries in brandy. These were 2010 cherries picked when there was a glut. Fortunately I have some in the freezers so despite my hubby complain..."

Mo - I think aquavit could only be improved by the addition of fruit and sugar! It's pretty ghastly stuff

Rosemary wrote: "Mo wrote: "CHERRIES IN BRANDY

I just finished my last bottle of cherries in brandy. These were 2010 cherries picked when there was a glut. Fortunately I have some in the freezers so despite my hub..."

I am loathe to waste the cherries but I will probably try to make it later.

Jud (Disney Diva) wrote: "Jay wrote: "If any of you like pasties try the recipe on the Cornish Pasty Association web site - very easy to make and absolutely delicious.

http://www.cornishpastyassociation.co..."..."

It's hard to get decent cornish pasties outside of Cornwall - few self respecting cornish would eat the rubbish that ginster export! *shudders*. So you may find a proper pasty not so bad Jud.

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Are the Cornish pasties at the Cornish pasty stalls on the motorway any good, Karen?

The smells from them are nice and they tout themselves as being genuine but I'm rather suspicious so haven't tried them.

Patti (Perky Pineapple) wrote: "Are the Cornish pasties at the Cornish pasty stalls on the motorway any good, Karen?

The smells from them are nice and they tout themselves as being genuine but I'm rather suspicious so haven't t..."

I haven't tried one so can't comment. It's often the way that once a pasty company gets big the quality goes down. Hubby is cornish, and he says that ginsters were good once, when they were a small company - but once they get big and popular they cut corners. I'm spoilt now I'm down here of course, but up country I don't remember ever having a decent cornish pasty. The ginsters ones are very fatty. I don't know about the pasty stalls I'm afraid...

A good pasty contains loads of chunks of skirt beef (not minced despite what the website says) potato and turnip (swede) So basically it's a meal of meat and two veg!

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I gotta get to Cornwall, I guess.

I had mine in Aberdeen but it was a homemade pasty made by a born and bred Cornwall girl... of course it may have been down to her cooking skills

Faux Campari-Quinine Tonic

Two shots Blackthorn Elixir in a tumbler over ice, fill up to taste with Schweppes Quinine Tonic Water.

Tastes like the real thing.

Dunno where you'll get the blackthorn elixir. Mine was homemade by one of the pedal pals who's into homeopathic remedies for everything from chilblains to arterial heart disease. She brought it around and sternly instructed me to take at least a thimbleful every day. Reckoning that it can't do any more harm than cod liver oil with added Omega 3, I was surprised to find it a very palatable taste on yoghurt, by itself, with tonic water as refreshing drink even before it occurred to me that it tastes exactly, and look precisely, like my fave aperitif of Campari with Tonic. I tried them the side by side and couldn't tell the difference...

I love the colour of Campari but I so do not like the taste at all.

I love Campari with orange,and because it's quite bitter,nobody ever wasnts a taste.

Lorraine - get well soon fab. wrote: "I love Campari with orange,and because it's quite bitter,nobody ever wasnts a taste."

A couple of tastes and your drink's gone... I always tell them I'm drinking aloe juice. Some take a step back when they hear that.

I went on a health kick and drank quite a lot of aloe juice for a while several years ago.

It actually wasn't bad stuff.