UK Amazon Kindle Forum discussion

It's like a very shophishticated Whisky Mac.
What to take when a cold threatens.

Just open that prosecco bottle and start glugging, Patti!

Having a small Pino while I top n tail green beans.

Anyone willing to clean the potatoes for me?

Thanks, GL.

We're having fish. Want some?

Patti (baconater) wrote: "Thanks, GL.

We're having fish. Want some?"

I've already had a chicken pie thanks :)

Yeah, I'm serving dinner a bit late tonight, sorry.

I wanted football to be finished before I dish up.

No probs. Got any nice dessert? I have some mini brownie bites.

Fresh raspberries.

Trade you for brownies.

Patti (baconater) wrote: "Let's see.

I have all the ingredients except for the ice, orange, ginger, ginger wine and ginger ale.

Also, I have no jug."

Just drink the whiskey then. I'm not obstinate

Patti (baconater) wrote: "Fresh raspberries.

Trade you for brownies."

ok!

Jane wrote: "Patti (baconater) wrote: "Let's see.

I have all the ingredients except for the ice, orange, ginger, ginger wine and ginger ale.

Also, I have no jug."

Just drink the whiskey then. I'm not obstinate"

Will have to be straight from the bottle. ;)

https://www.youtube.com/watch?v=wyQ-t...

Bacon Muffins

60ml olive oil
220g self raising flour
1tsp baking powder
Pinch salt
2 large free range eggs lightly beaten
100ml plain yogurt
275ml milk
1tbsp runny honey
240g cooked sweet potato chopped in half centimetre chunks
200g cooked bacon chopped small
1clove garlic squashed
50g strong cheddar grated finely (optional)

Preheat oven to 200c

Line a 12hole muffin tin with paper muffin cases

Put the flour, salt, baking powder, bacon and cheese in a large bowl and gently mix together.

In another bowl mix together the oil eggs, yogurt, milk and honey.

When well combined tip the wet ingredients into the dry and add the sweet potato and garlic.

Mix together very gently and spoon into muffin cases.

Bake in the centre of the oven for 20-25 minutes.

Doesn't sound nearly enough bacon.

I shall add more when I make them.

I only need to get the yogurt and the sweet potato.

Bacon muffins coming up!

(Did you have a good holiday, Jane?)

Elizabeth wrote: "I only need to get the yogurt and the sweet potato.

Bacon muffins coming up!

(Did you have a good holiday, Jane?)"

Did. Skorchio. Many thanks.

Jane wrote: "Bacon Muffins

60ml olive oil
220g self raising flour
1tsp baking powder
Pinch salt
2 large free range eggs lightly beaten
100ml plain yogurt
275ml milk
1tbsp runny honey
240g cooked sweet potato c..."
Jane,
These look wonderful. Okay, I have a little conversion to do before I try them, but what a great idea! Thank you!

What can I make with beef mince that isn't mice and potatoes, bolognese or chilli? I can't think of anything

Jud (Disney Diva) wrote: "What can I make with beef mince that isn't mice and potatoes, bolognese or chilli? I can't think of anything"

Beef burgers - mix with minced onion, a few breadcrumbs, some garlic pepper and make into,patties to grill or fry.

Meat loaf. Add minced onion, garlic, peppers, some chilli if you like line a loaf tin with streaky bacon, squidge in your mince mixture, cover with bacon, cook in a Bain Marie for about one hour.

Pie. I use minced beef, onion and mushrooms (all cooked) to make a pie filling.

Curry.

I could go on.

There was a period of my life when I didn't have much money and I became the mince expert...

Mice and potatoes?? Mmmmm

A keema curry :)

Meatballs, serve with tomato sauce and garlic bread

Stuffed peppers

Beef patties, with a spicy filling if you like. Use ready made pastry

I made some minted Cod the other day and was really pleased with the result. I used 2 cod steaks (quite big, from the tail side of the cavity) pan fried them in butter for 4 minutes each side, then sprinkled freshly chopped fresh mint onto each side and gave them another 30 seconds each side.

Too long and the mint will burn (still nice but too crispy for me).

Mint with courgettes sauteed in butter is a new discovery for me - out of the' What will I do with all these courgettes?' present from my sister to stop me moaning about how they're only useful as a filler.

Courgette topped with olive oil,goats cheese and sundried tomatoes then baked is nice.
Sprinkle liberally with fresh basil before serving.

Courgettes?

Ratatouille. Or, if you cut them in chunks, salt them to get rid of some of the water, then marinate them in olive oil with garlic and pepper, they are good roasted.

I sometimes chuck A glug of sweet chilli sauce over them when they are cooked and then shove them back in a hot oven to caramelise.

mmM

Jud (Disney Diva) wrote: "What can I make with beef mince that isn't mice and potatoes, bolognese or chilli? I can't think of anything" Cottage pie. Just fry off onions then add mince. Put in pie dish, crush 2 oxo cubes & stir in, sprinkle tablespoon of bisto over top, spread mashed potato over, put in oven 45 mins.

I'm not a burger fan, which is daft because I love mince and it's is just squished together mince.

We are going to try beef fajitas (we have most of the ingredients already) but thanks for the ideas, they will come in useful next time we're using mince :o)

This isn't strictly a recipe - more an adjustment in cooking instructions.

We like Gressingham's duck breasts in rich plum sauce, (tasty, quick and easy) but using their method - and various other adjustments - have always failed to come up with a crispy skin.

Tonight I triumphed with an off-piste method!

Remove the film before cooking.

Scrape any sauce off the surface of the breasts.

Put in a fan oven at 190 degrees C (They say 160?)

Cook for 20 - 25 minutes. (25 = medium, but still tender and juicy)

The skin may appear slightly scorched where the plum sauce has been, but it's a crispy success! And there's still sauce left to put through your jug shaped fat separator.

Eww, nothing worse that floppy duck skin, unless it's floppy crackling.

Back when I'd take tin of duck confit to Nigeria, I'd peel the skin off and serve it separately after deep frying it. I served it a few times as a starter at the big dinner parties we'd put on.

Call for fave ways of constructing Bubble and Squeak.

First of all, we usually make it from leftover potatoes and veg with chopped fried onion as an extra - I usually cook extra of pots and veg the preceding night. Tonight we had our usual 'difference of opinion' about mashing up the potato and constructing polite little patties or leaving the potato chunked and more stir-frying with the chopped veg rather than pattying.

In the end the compromise was a giant patty - I might have protested more if the potatoes had been previously roasted, but as they were boiled - oh well.

Also oil or bacon fat?

Does anyone rosti their potatoes from scratch (a la Delia, who also adds cheese into the mix)?

My belief is that the nation's traditional B&S is being usurped by the frozen food giants - I'm ready to stand corrected and allow himself to reach our next anniversary unscathed by cast iron...

Here is the BBC version

http://www.bbcgoodfood.com/recipes/16...

And here is the Slimming World version

http://www.slimmingworld.ie/recipes/b...

I've never actually had it. My mother is german and does potato pancakes with cauliflower cheese.

Garlic? In Bubble and Squeak?

The egg yolk in the second is obviously to hold the patties together, but since yolks are full of fat it seems a bit strange it's a slimmers recipe.

However, we do like cauliflower cheese - and I'm sure potato pancakes can be arranged.

Rumbledethumps. Boiled potato, boiled cabbage, butter and if you're feeling exotic, some spring onions. Can also add leftover turnip, if you have some.

I've got a hankering for some boiled cabbage but I hate how it makes the flat smell.
Not that I boil it. I steam it but it still makes the flat smell.

No idea what I'll cook today.
I should probably do something with freezer rubble.

Patti (baconater) wrote: "I've got a hankering for some boiled cabbage but I hate how it makes the flat smell.
Not that I boil it. I steam it but it still makes the flat smell.

No idea what I'll cook today.
I should proba..."

Stick your canbbage in the microwave. One teaspoon of water cook three minutes. No niff!

Jane wrote: "Patti (baconater) wrote: "I've got a hankering for some boiled cabbage but I hate how it makes the flat smell.
Not that I boil it. I steam it but it still makes the flat smell.

No idea what I'll c..."

Bit like fresh kippers.

Welsh cake recipe

http://www.visitwales.com/explore/tra...

I don't remember the ones I ate as a child tasting of spice, but memory does play tricks! I'll probably try with and without - thanks Patti.

Patti (baconater) wrote: "Welsh cake recipe

http://www.visitwales.com/explore/tra..."

Thank you, Patti. I saved the recipe. We don't readily have currants here, so I think I'll use raisins. And for the mixed spice, I'm assuming what we call allspice.

Dawn wrote: "Patti (baconater) wrote: "Welsh cake recipe

http://www.visitwales.com/explore/tra..."

Thank you, Patti. I saved the recipe. We don't readily have currants here, so..."

I think you'll find that allspice is actually from one plant - I tend to use that when making chutneys etc.

Mixed spice is usually a mixture of cloves, cinammon and nutmeg (at the very least).

Equipment
A heavy-based frying pan or a flat iron or metal griddle, a fluted or plain round pastry cutter.

Ingredients
225g/8oz plain flour
½ tsp grated nutmeg
90g/3¼oz caster sugar
115g/4oz butter, softened
115g/4oz raisins or currants
1 egg, beaten
A little milk

Put the flour, nutmeg and sugar in a bowl and rub in the butter. Add the dried fruit, then the egg and mix to make a dough. If it is too crumbly to roll, add a teaspoon or two of milk. The dough should feel soft, but not sticky.
Roll out the dough to 1 cm (or thinner if preferred) thickness and cut out as many rounds as you can. Push together the remaining dough and roll out again. Cut more discs and repeat until all the dough has been used.
Heat the griddle or pan to no more than medium heat – the cakes can burn easily – then place a few onto the griddle. Cook for about 2½ to 3 minutes either side until golden and puffed. Serve hot or cold alone, or with butter.

T4bsF (Call me Flo) wrote: "Equipment
A heavy-based frying pan or a flat iron or metal griddle, a fluted or plain round pastry cutter.

Ingredients
225g/8oz plain flour
½ tsp grated nutmeg
90g/3¼oz caster sugar
115g/4oz butte..."

I must admit I prefer the taste of nutmeg to mixed spice (too much soggy bread pudding on offer for school dinners!)

Thanks Flo.

Thanks Elizabeth - but I have to confess to loving soggy bread pudding, I don't like it when it's too dry and cakey-fied.

That's exactly the recipe I use, Flo.
It's written on a bit of paper and I was too lazy to type it out. :)

Of course, I have to use margarine because of my awkward man.

Also, I soak the dried fruit in freshly boiled water for a few minutes before I throw it in and use a bit of that water if the dough is too dry.

I also like to mix the dough in the evening and rest it in the fridge overnight, then bring it to room temperature before finishing.

Also... I freeze them on baking sheets after they've cooled then put them in air tight containers. Otherwise Dave will eat the whole batch in two days.
They're nice straight from the freezer with a hot cup of tea.

I haven't made them for years - so that's an old recipe. When Ken found out he was diabetic - we had a recipe for a fruit cake given to us and that involved soaking the fruit overnight...... in orange juice!
I'll see if I can find it and post it if anyone would like it.

RECIPE FOR SUGAR FREE CAKE (suitable for diabetics)

Ingredients
8oz. Mixed dried Fruit
10fl.oz. Pure unsweetened, concentrated orange juice
8oz. Wholemeal Self-Raising Flour
3oz. Half Fat Spread
2 Large Eggs
(Optional) Handful of chopped nuts

Method
Soak fruit overnight in juice
Rub low fat spread into flour
Add fruit, juice and eggs
Mix well
Put into greased 7in. baking tin and sprinkle nuts on top – if desired.
Bake for 50-55 minutes at gas 4 or Elec. 180⁰c. (350⁰f.)

If you fancy looking through the many posts in this thread, I think you'll find quite a few diabetic recipes, Flo.

I'm sure a posted a bunch a couple-few years ago.

I had this recipe when Ken hadn't long been diagnosed and was a good, well behaved, stick to the rules type diabetic..... now all that's been chucked out of the window and he disobeys all the rules in the book!!

Silly beggar.

My brother was diagnosed diabetic a few years ago. He did such a good job following a proper diet he's no longer diabetic and can eat as he likes, within reason.