UK Amazon Kindle Forum discussion

Vanessa wrote: "Pineapple Upside Down Cake


Ingredients

FOR THE TOPPING
50g softened butter
50g light soft brown sugar
7 pineapples rings in syrup, drained and syrup
Half teaspoon of ground cinnam..."

I don't believe it Vanessa! My recipe was also pineapple upside down cake and doesn't vary much from yours!!!

:0)

So was mine.. I think there will be a lot of them!

Ha ha - I wonder if that's what Simon had in mind when he listed the ingredients - after all there aren't that many cakes that you make with pineapple....

:0)

i did pineapple and cherry friands

Jud (judder) wrote: "i did pineapple and cherry friands"

Ooh - that sounds tasty!

:0)

guess what my extra ingredient was...

Not sheep's eyes I do hope....?

:0)

NO! the clue is in my user name.

Could it be...lilies? Teehee

actually, I am having mental pictures of pineapple rings with sheeps eyes staring out of them. Home now for dinner...

Patti (P E) wrote: "Could it be...lilies? Teehee"

silly...

Karen...I had the basic recipe for it but had to fit the cinnamon in it somehow. I suppose pineapple would go with cinnamon...I've never tried it!

I put cinnamon in my pineapple crumble...

Vanessa wrote: "Karen...I had the basic recipe for it but had to fit the cinnamon in it somehow. I suppose pineapple would go with cinnamon...I've never tried it!"

Same here -the vanilla was easy, I just decided to add it to the sponge mixture. I wasn't sure about the cinnamon - so I suggested sprinkling just a pinch in with the sugar topping....

:0)

I also did pineapple upside down cake, but I offered Simon the option of the pakalolo in it. brings a whole new meaning to Hash Browns, if you see what I mean. I did tell him it may be one of many, great minds and all that ;0)

I hope he and Dotty enjoy pineapple upside down cake because they are going to be eating it for a LONG time! :0)

Sorry everyone, Dotty and I have been in Pineapple shock. This quiz seems to have taken more of my time than anyone elses. I'm sure that wasn't the plan. I will sift through the results and contact winners tomorrow. Sorry for the delay. Hmm - excuses, well it has been a funny day. It all started when the radio alarm went off at 6am......

Here are a couple of pasta sauce recipes that I promised Patti I'd post here. They are both wonderfully simple dishes to make and taste wonderful.


‘Loose-Lady’ Style Sauce (Alla Puttanesca)

2 400 g (14 oz) Cans of Tomatoes
2 Cloves Garlic
10 Black Olives (stoned)
1 tbsp Capers
2 Anchovy Fillets (I usually use the entire tin)
Olive Oil
1 small Chilli
2 tsp Tomato Puree
Salt
1 tbsp chopped Parsley

Pasta – Spaghetti or Linguine is ideal.

Cook the sauce before cooking the pasta.

Method:
Crush, or blend briefly, the tomatoes in a liquidiser. Peel and cut the garlic into 3 – 4 slices. Stone the olives, and cut into quarters. Rinse the capers if they are stored in brine. Chop the anchovy fillets, you can crush them into a paste if preferred.

Coat the bottom of a frying pan with the oil. When the oil is hot, but NOT smoking, add the garlic and the chilli, crush the chilli onto the bottom of the pan to release its flavour. Gently fry until the garlic is golden, add the anchovy fillets, olives and capers, stirring all the time. After 2 – 3 minutes, add the tomato puree, heat and stir, then add the tomatoes. Check the taste, add salt IF needed. (Capers and anchovies are VERY salty).

Simmer, slowly, for about 30 minutes, stirring occasionally, until the sauce becomes denser and darker in colour.

Have the pasta cooked ready for the end of the sauces 30 minutes.

Drain the pasta and transfer into a serving dish, or individual dishes. Spoon the sauce over the top. Sprinkle parsley over.

It's called Loose Lady sauce as they used to make this sauce and eat it quickly between clients allegedly.

Second recipe. This one is so simple, even I've made it!


‘Hot-Tempered’ Sauce ( All’Arrabbiata)

575 g (1 ¼ lb) Canned Tomatoes
1 Clove of Garlic (We usually have more)

Olive Oil
1 medium Green Chilli (We usually have 2)
Salt
1 tbsp chopped parsley

Pasta, Penne is ideal.

Make the sauce before cooking the pasta.

Method:
Crush, or blend, the tomatoes in a liquidiser. Peel and then cut the garlic into 3 – 4 slices. Slit the chilli, discard the seeds, then rinse and dry the chilli.

Coat the bottom of a large frying pan with the oil. Heat it to hot, but NOT smoking, add the garlic and chilli. Crush the chilli against the bottom of the pan to release its flavour. When the garlic is golden, add the tomatoes and cook for about 15 minutes, adding salt to taste.

Have the pasta cooked to be ready at the end of the 15 minutes.

Drain the cooked pasta and transfer to a serving dish, or individual dishes, spoon the sauce over the pasta. Sprinkle over the parsley.

Enjoy! Let me know how you get on with them.

Oh, and here is an extra one for you Patti for the veggies. Make sure you leave a window open though!


Hot Boston Beans

225g (8 oz) Haricot Beans, soaked overnight in cold water. OR 2 tins.
1 tbsp Vegetable Oil.
2 medium Onions, peeled and chopped.
4 tbsp Clear Honey
3 tbsp Soy Sauce
½ tsp Tabasco Sauce
3 tbsp Wine Vinegar
1 tsp English Mustard Powder
½ - 1 tsp Ground chilli
1 tsp Paprika
4 tbsp Tomato Puree
450ml (¾ pint) hot Vegetable Stock
4 tbsp Orange Juice (adding the zest too is wonderful)
2 tsp plain Wholemeal Flour
2 tbsp Water
2 Red Peppers, seeded and sliced

Pre-heat oven to 150° C, 300° F or Gas 2

1. Rinse the beans. Put into a pan with enough water to cover. Bring to the boil and simmer 30 minutes. Drain and tip into a large ovenproof casserole dish. (If using tinned, drain, rinse and empty into large ovenproof casserole dish.)
2. Heat the oil in a large pan and fry the onions until golden. Stir in the honey, soy sauce, Tabasco sauce, vinegar, mustard, chilli, paprika and tomato puree.
3. Pour in the hot stock and orange juice (and zest) and bring to the boil. Pour over the beans, cover the dish and cook for 1 ½ hours.
4. Blend the flour with the water and stir into the beans. Ad the red peppers. Cover the dish and return to the oven for 1 more hour. The sauce will thicken, and the beans will be tender.
5. Serve hot, with lots of garlic bread.

This is ideal to come home to; you can make it ready, refrigerate it and reheat for about an hour, or in a microwave.

Remember 5, you can never have enough garlic bread!!

Thank you, Geoff.

Geoff (G. Robbins) wrote: "Oh, and here is an extra one for you Patti for the veggies. Make sure you leave a window open though!


Hot Boston Beans

225g (8 oz) Haricot Beans, soaked overnight in cold water. OR 2 tins.
1 t..."

Geoff, Boston Beans randomly popped into my head earlier. You must have been transmitting psychic signals at me!

Caroline wrote: "Geoff (G. Robbins) wrote: "Oh, and here is an extra one for you Patti for the veggies. Make sure you leave a window open though!


Hot Boston Beans

225g (8 oz) Haricot Beans, soaked overnight in ..."

I think the thing that does this for me is the orange juice. It just does it for me. I have a local indian take away that does the same thing with one of its dishes and it has the same effect.

I think this is going to be heretical to some here, but if I had to choose between sweet and savoury, I'd go for savoury every time.

I dont think i could choose i love them both

Me too, Jud. I think it's a balance thing. I'm sure a proper food critic could put that better!

So I had some left over creamed corn from dinner a couple nights ago and wanted to use it up. Can't afford to waste anything here as it's too hard to replace it!
Decided to make up a soup this morning. And I did make it up as I went along, too! Decided to call it..

Corn Mast Masala Soup

About 2 cups chicken stock ( I make stock whenever I roast chicken so I have lots in the freezer)
1 small onion finely chopped
5 or 6 cloves of garlic, finely chopped
1 veg stock cube
2 tsps or so of masala spice ( I got mine from an Indonesian friend here but you can get it in the supermarket in the UK)
1 tsp of chilli flakes ( you can use more or less, of course)
About half a large tin of creamed corn
It looked a bit thin so I added a small tin of corn niblets as well.
It tastes lovely so far, but I'm going to let it simmer all day in my slow cooker and serve it with fresh bread for dinner.

Sound lovely Patti.

Lemon Yoghurt Cake

125g softened butter
1 measuring cup caster sugar
2 eggs
1 cup thick plain yoghurt
60 ml freshly squeezed lemon juice
1 tablespoon lemon zest
2.5 cups SR flour
half teasp bicarb

For syrup
half cup sugar
half cup water
90ml fresh lemon juice
2 wide strips of lemon peel

Oven set to 180
Grease and line an 8" cake tin

Cream butter and sugar, add egg. Beat well. Stir in juice and zest and half the flour. Add yog and remaining flour with bicarb mixed in. Spoon into tin and bake for approx 45 mins but do test it with a skewer or fine knitting needle so that it comes out clean.

Just before it's done, prepare the syrup.
Put all syrup ingredients into a small pan. Cook, stirring over a low heat till the sugar is dissolved. Simmer for about 4 mins, remove from the heat and take out the rind. Pour syrup over hot cake while it's still in the tin and leave for at least 5 minutes before removing from tin.

This is lovely and sharp, moist and fresh flavoured.

Yummy, Ingnite. Bake sale?

Village Cake Club favourite! I started the Cake Club 3 years ago so that we ladies who like to bake but whose children live away can enjoy making cakes without the guilt of eating the whole lot ourselves. We hire the village hall and 3 people each month bake cakes - we take turns. Even those on permanent diets can manage a blow-out one morning a month.

Ah, yes the cake club. Sorry, forgot you had told us about it before. It sounds nicer than a run of the mill coffee morning!

Here's my recipe from the ingredients we found in the quiz. Of course I'm not yet sure I found the correct ingredients as we haven't had the official answers.

My extra ingredient was milk.

Impossible cherry pie

Ingredients:

4 eggs
½ cup melted butter
3/4 cup plain white flour
1 cup white cane sugar
2 cups milk
1 cup canned pitted cherries
1/2 tsp powdered saccharine
½ tsp cinnamon

Method:

Blend all ingredients except cherries, saccharine and cinnamon.

Stir cherries into batter mix and pour into a greased pie tin.

Sprinkle with cinnamon mixed with saccharine and bake at 170c for approximately 1 hour until centre is firm.

This should come out of the oven with a crust like base and a cherry custard topping.

Angela wrote: "Here's my recipe from the ingredients we found in the quiz.
My extra ingredient was milk.

Impossible cherry pie

Ingredients:

4 eggs
½ cup melted butter
3/4 cup plain white flour
1 cup ..."

Yummmmmm! :0)

I'm soaking a bag of dried black beans today as I'd like to try making a dish we had in Cuba tomorrow before I serve it for our Cuban night. I found the recipe on-line. Will let you know how it turns out.

Here's the recipe


Moors and Christians


Recipe origin: Cuba

Ingredients

1 pound black beans, dried (or 2 cups canned black beans)
1 large onion, diced
3 garlic cloves, crushed
3 teaspoons cumin, ground
½ cup green pepper, chopped
Olive oil, for frying
2 cups chicken broth
3 Tablespoons tomato paste
1 cup long-grain white rice
Salt and pepper, to taste
Procedure

If you are using canned beans, drain the water from them and set them aside.
If you are using dry beans, cover them with water. Bring to a boil, remove from heat, and let stand 1 hour. Drain the beans.
Use a large, covered cooking pot and sauté the onion, garlic, and green pepper in the olive oil until tender.
Add the tomato paste, black beans, cumin, and chicken broth.
Add rice, cover and cook over low heat, stirring occasionally until rice if fully cooked (about 30 minutes).
Add salt and pepper to taste.
Serves 4 to 6.

Here's the link

http://www.answers.com/topic/moors-an...

I used to make that a lot when the children were younger Patti - we always had it with a fried egg each on our portion. Fabulous wholesome food eh?

I grow beans for drying too but the black ones take ages to mature. I have some fantastic large white beans that I grow as a Seed Guardian for the Heritage Seed Library - brilliant for tapas dishes. Hmmmm. beans!

Patti (P E) wrote: "I'm soaking a bag of dried black beans today as I'd like to try making a dish we had in Cuba tomorrow before I serve it for our Cuban night. I found the recipe on-line. Will let you know how it tur..."

Are you going to sit round a camp fire like they did in Blazing Saddles?

Have you seen 'Le Petomane? He could fart the opening fusillade from the battle of Austerlitz apparently! Mel Brooks again of course!

I know I saw some on youtube 'playing' tunes and lighting them!
Not that I watch that type of thing you understand, being a lady...Whose that sniggering?

Ingnite wrote: "Have you seen 'Le Petomaine? He could fart the opening fusillade from the battle of Austerlitz apparently! Mel Brooks again of course!"

Le Petomaine starred the late, great, Leonard Rossiter I seem to remember. Based on a real person too!

He was indeed a real French 'flatulist' - there's a word for everything isn't there? Rossiter was brilliant in the role.

Caroline

And ingredient number 8 is... Cocoa powder! As in Untethered:

With these lovely ingredients you can make:

VERY INDULGENT BLACK FOREST CUPCAKES

1. Get the butter out of the fridge about 20-30 minutes before making the cupcakes to make sure that it's nice and soft. Turn the oven on at Gas Mark 4 and line a 12-hole muffin tin with paper cases.

2. Cream together 200g unsalted butter and 1 cup golden caster sugar in a bowl using a wooden spoon.

3. Sieve 2 cups of self-raising flour, 2 rounded tbsp of cocoa and 1 tsp of cinnamon into the bowl. Break in 4 eggs and add a dash of vanilla extract (not vanilla essence).
4. Mix everything together until smooth. Divide between the paper cases. Bake for 20 minutes.
5. Put the cakes on a plate or wire rack to cool. Do not attempt to move on to the buttercream stage while they are hot or it will melt.

6. Using a wooden spoon, mix together 100g of unsalted butter, 2 cups of icing sugar and a generous dash of vanilla extract. Make sure that you sift the icing sugar into the bowl through a sieve to avoid lumps. Mix until all lumps are gone.

7. With a teaspoon cut a scoop out of the middle of one of the cupcakes. Put a splodge of cherry jam inside and replace the scoop. Repeat on the other 11 cakes.

8. Bundle the icing into a piping bag and squeeze onto the top of the cakes.

9. Place a black glacé cherry on the top of each cake (these can be bought in Waitrose). Washing the cherries first removes some of the stickiness.

10. Dust the cakes with cocoa powder and you're done!
-----------------------------------------

Vanessa
Pineapple Upside Down Cake

Ingredients

FOR THE TOPPING
50g softened butter
50g light soft brown sugar
7 pineapples rings in syrup, drained and syrup
Half teaspoon of ground cinnamon
glacé cherry

FOR THE CAKE
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Method

For The Topping

Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter, cinnamon and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.


For the Cake

Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate.

Serve with custard (Earth, Air, Fire and Custard)
-----------------------------------------
Jud
PINEAPPLE AND CHERRY FRIANDS

25g Plain Flour
6 Egg Whites
125g Butter
125g Icing Sugar
75g Ground Almonds
1/2 tsp Cinnamon
Pineapple
Cherry

Preheat the oven to 180oC

1. Melt the butter
2. Whisk the egg whites until stiff
3. Fold the flour, almonds, icing sugar and cinnamon into the egg whites.
4. Add the butter to the mixture
5. Chop the fruit and stir into the mix
6. Fill a bun tray and cook for 15mins or until a nice golden colour.

My final ingredient (ground almonds) is from "My name is Mina"
-----------------------------------------
Jay-Me

Flour
Egg
butter
sugarcane, pakalolo and pineapple
worm, salt, ice and vanilla
cinnamon
cherry
The ingredient that I have added is:
Tequila "Big-Red-Tequila"

Pineapple Upside Down Cake.
For this recipe I would find someone who could cook & bribe them by giving them the tequila (containing the worm) Ice & funny cigarette.
-----------------------------------------
Angela

1 Flour
2 Egg
3 Butter
4 Sugarcane, pakalolo (hash) and pineapple
5 Saccharine
6 Cinnamon
7 Cherry

My extra ingredient is Milk and I decided to choose Why Santa loves cookies and milk by Lisa Hoyt.

Here's my final recipe:

Impossible cherry pie

Ingredients:

4 eggs
½ cup melted butter
3/4 cup plain white flour
1 cup white cane sugar
2 cups milk
1 cup canned pitted cherries
1/2 tsp powdered saccharine
½ tsp cinnamon

Method:

Blend all ingredients except cherries, saccharine and cinnamon.

Stir cherries into batter mix and pour into a greased pie tin.

Sprinkle with cinnamon mixed with saccharine and bake at 170c for approximately 1 hour until centre is firm.

This should come out of the oven with a crust like base and a cherry custard topping.
-----------------------------------------
Karen (Kew)
The ingredients:-

I you want an extra this cake is quite nice as a pudding served with either hot custard or cream.

White Lies and Custard Creams - A Romantic Comedy

Here's the recipe which I haven't made since I was a teenager!

Pineapple Upside Down Cake

4oz self raising flour
4oz butter
4oz castor sugar
2 eggs
1 tin of pineapple rings
2oz brown sugar
glace cherries
pinch of cinnamon
couple of drops of vanilla essence



Take a round cake tin. Sprinkle the bottom of the tin with the brown sugar and a pinch of ground cinnamon. Then arrange the pineapple rings in a pattern on top of the sugar - place a halved glace cherry in the centre of each pineapple ring.

Now make a sponge mix by creaming together the butter and sugar until you get a pale fluffy mixture. Then in a seperate bowl beat the eggs together and then add to the butter and sugar mixture a little at a time, beating well after each addition. After the eggs have been mixed in stir in a few drops of vanilla essence, then take a metal spoon and gradually fold in the seived flour.

Spoon the mixture on top of the pineapple and put in a preheated oven at gas mark 3/170c for 25-30 minutes. Test that the sponge is ready by lightly pressing the centre - if it springs up the sponge is done. Leave to cool in the tin for about a minute then tip the cake upside down onto a metal cooling rack. The sugar and cinnomon will have melted to cover the pineapple and cherries with a lovely dark, sweet and cinnamony syrup.

It's years since I've made this but I'm just remembering that I used to tip just a little of the pineapple juice over the sugar and fruit before I added the sponge to make the syrup even more yummy - only a little though otherwise it will make the sponge soggy.
-----------------------------------------
Gingerlilly


Ingredients list

Flour
(Dragon) egg
Butter
sugarcane, pakalolo and pineapple
Saccherine
Cinnamon
Cherry

My extra ingredient HAS to be Ginger... The book is called 'Sweet Ginger Poison'

The dish is a Pineapple Upsidedown Cake which is my Dad's favourite. But the sponge cake has chopped up crystalised ginger in it to jazz it up a bit, and it has a syrup to pour over it made with the pineapple juice, cane sugar, more ginger and the cinnamon. Oh and there could be a sneaky bit of the pakalolo in it as well...

You put 4 rings of pineapple in a dish and put glace cheries in the centre holes. Boil up the syrup in a saucepan until it is more or less clear and pour half of it over the pineapple. Make a sponge cake mixture with the flour, eggs, butter and sugar, and pour it into the dish on top on the pineapple. Bake until golden brown. When it is finished turn it out onto a big plate so the pineapples are on top. Put the rest of the syrup (warmed up)into a jug to pour over it.
-----------------------------------------
Ingnite
Mystery Ignite either didn't tell me what ut is or I deleted it!
Day 1 - Flour
Day 2 - egg (not necessarily dragon)
Day 3 - butter
Day 4 - sugar and pineapple
Day 5 - Saccharine
Day 6 - cinnamon
Day 7 - Cherry

Additional ingredient - Milk - book is The Mayor of Castro Street - the life and times of Harvey Milk.

65g plain flour
2 large eggs
2 tablespoons sugar for preference but you can substitute powdered saccharine if you want
180ml milk
150g fresh cherries
150g fresh pineapple
Quarter teaspoon ground cinnamon
Tablespoon butter
Another 2 tablespoons sugar

Preheat oven to 220C and use the middle shelf.

Make a batter by hand or with a food processor, with the flour, eggs milk and - if you must - saccharine or 2 tablesps sugar.
Let it rest while you prepare the fruit.
Stone the cherries and peel and chop the fresh pineapple.
Melt the butter in a heavy skillet and coat the surface.
Add the fruit and let it soften a little.
Add the second lot of sugar and cook until a syrup is formed - a couple of minutes should do.
Pour the batter over and cook for about 20 minutes until it is risen and set. Don't open the oven in the cooking time or it will sink.

Serve warm with dressing of choice - thick or thin cream, ice-cream, yoghurt or creme fraiche. (Or even custard.)
-----------------------------------------
Katrina
Another mystery but it has Meringue!
ingredients;

Flour
Butter
Egg
Sugar
Vanilla
Cinnamon
cherry

(icing sugar)
meringue that I will make into a square shape, then puree the cherry with the vanilla and make a coolie for inside the two halves of the meringue and add also a butter icing to the inside as well.
it will look like a book and layered with the butter icing and coolie it will look like different pages.
-----------------------------------------
Susan – Sukey
So nice she wouldn't tell us how to make it :(
I made a gorgeous pineapple upside down cake with these ingredients.
-----------------------------------------

Lynne

I propose a pineapple upside down cakeFlour, an Egg, butter sugar cane, (cane sugar) Pineaapple, cinnamon, vanilla. cherries
Slice pineapple into rings, take out core place 5 rings in a Victoria sandwich tin, place a cherry in each hole
Cream 2 oz butter with 2 oz sugar, beat in the egg and add a pinch of cinnamon and a tiny bit of vanilla.
Add 2 oz flour and mix. Pour over pineapple and bake for about 10 mins at 200 C or gas 6.
When cooked tin over onto plate and serve with "ice Cream' from "ice Cream.
PS the pakalolo can be smoked while waiting for cake to bake or if you really are living dangerously, crumble into mixture.
---------------------------
Wendy

Baking Powder from NEW-DR-PRICE-COO...

Pineapple Upside-Down Cake

Ingredients:
50g softened butter
50g light soft brown sugar (could substitute with saccharine)
7 pineapple rings
glace cherry

100g softened butter
100g golden caster sugar 100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract (optional if using the track listings in answer 5)
2 eggs

Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
Place the cake ingredients in a bowl and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate.
-----------------------------------------
Katy

My extra ingredient is yogurt. Rhymes To Scare Your Jammies Off

My recipe is -

Microwave Cherry Syrup Dessert Cake.

825g Sweet Cherries (drained and reserve syrup)
1/2 cup of Caster sugar
1 Cinnamon (stick)
150g butter
1 cup brown sugar
2 eggs
3/4 cup vanilla yogurt
1/2 tsp vanilla essence
1 1/2 cup of flour

1.Place reserved syrup and caster sugar in microwave jug. Microwave on high for 2 minutes. Stir until sugar is dissolved.

2.Add cinnamon and cook for another 15 minutes on high. Remove cinnamon and cool.

3.Grease and line a 20cm microwave cake tin.

4.Place butter in microwave safe bowl. Cook on medium-low for 1 minute

5.Add brown sugar to butter and beat with electric mixer until light and fluffy

6.Add eggs 1 at a time. Stir in yoghurt and vanilla essence. Fold in flour.

7.Pour cherries into mixture and fold through

8.Pour into prepared cake tin nd cook on medium for 15 minutes

9.Let stand 5 minutes then invert onto a plate and eat with vanilla ice-cream

Sorry, I had to hack the recipes quite a lot because of a 12000 character maximum post size. Then I finally gave up and split it in two (which I should have done in the first place).

i'm not sure i'd recommend mine with the cherries and pineapple... might be nice but i swapped white chocolate and raspberries for pineapple and cherries to match the ingredient list!

Thanks for posting the recipes, Simon. Glad you got there in the end!

White chocolate and raspberries, eh?
Would you like to give up the proper recipe, Jud? Please?

You deleted it dear - it's Pineapple and Cherry Clafoutis. Now go and edit it in, there's a good boy!

well its exactly the same as that only swap the pineapple for raspberries and the cherries for white chocolate chunks. Probably should double check the whole thing i did it from memory...

When you have time, Jud, please.

Ingnite, I've completely changed my mind about the menu for tomorrow night.

I've decided to make stuffed peppers for starter. (The peppers I got yesterday are teeny, so perfect for a starter.) I'll stuff them with a wild rice and mushroom concoction.

For mains I'm going to make pasta with Geoff's prostitute sauce but I'm going to add a bunch of lovely chorizo I got in Rome to it. I'll serve homemade garlic bread with it.

Still up in the air about dessert. I'm now thinking passionfriut sorbet with iced vodka but I don't know if I'll have time to make it. I'll have to juice the passionfruit and borrow the ice cream maker.

I've found a jar of lovely fig relish in the pantry so I think I'll do a selection of goat cheeses and oat cakes for the cheese course.

What do you think?

can I come to dinner Patti?