UK Amazon Kindle Forum discussion

What do I think? Same as Jud! :)

It sounds great - prostitute sauce - Ha! Do you know the collective noun for said ladies? An Anthology of Pros.

Anything with chorizo in is great by me. Wonderful flavour.

I do love a bit of a sorbet. I like to serve a scoop of lemon and a scoop of blackcurrant together for contrast - home grown blackcurrants (brag!)

I ate my first home grown fig this year too. And goat cheese is excellent. We have, not too far away, a goat farmer that makes and sells his own cheeses. They do a delicious blue.

I change my mind about menus too. You are only certain what the menu will be when I'm wearing it - I'm an enthusiastic cook!

Of course, Jud. We'll send your visa request off with Ingnite's.

You'll need to bring a bottle of red if you want some though. I haven't any.

I love making fancy dinners. but not as much as i enjoy eating fancy dinners that other people have made

Dinners and golf are really the only two forms of entertainment here and Dave and I don't do golf.
I really enjoy doing the dinner thing here. Just a great bunch of people and no pressure. If something goes horribly wrong we just have a laugh about it.

last time i had a dinner party I put the fan on in the oven but not the oven so nothing cooked. Thankfully i always aim to have dinner almost ready by time the guest arrive so they didnt have to wait too long!

Ingnite wrote: "What do I think? Same as Jud! :)

It sounds great - prostitute sauce - Ha! Do you know the collective noun for said ladies? An Anthology of Pros.

Anything with chorizo in is great by me. ..."

Thanks! I think it sounds nice. I hope it tastes nice, too.

I'm one of those cooks who can't cook in a mess. I even have two aprons in case one gets messy. I drive poor Dave bonkers when he cooks as I follow him round the kitchen, tidying up after him.

i forgot I'm going out for dinner tonight :o) my pal is cooking. Silly me

Nice, Jud!

I'd better get to the shop before it starts chucking it down again. Back soon.

My sister and her husband were at a rather formal dinner party and the host apparantly had been a pain all night,being over descriptive about the menu and how long each item had taken to prepare.When the cheeseboard was served she proceeded to explain each different cheese and biscuit in a very condescending manner, my brother in law had everyone in stitches when he asked if she had any Dairylea Triangles!

Had a wonderful meal here http://www.chillibanana.co.uk last night with a couple of mates. Went for the £31 banquet. Very nice indeed. Had the poached sea bass and the 'muslem' curry (beef and potato).

Love it! Sarah! Served her right, n all!

Geoff, you've got some nice restaurants round your way.

One of my friends who was on safari in South Africa over the holiday just gave me a pot of kudu pate. How cool is that?

Sounds wonderful Patti. Does it taste like venison pate?

No idea, Geoff. Will let you know when I open it. Told you we bring interesting stuff from all over, didn't I?

I've got some emu jerky from Australia round here somewhere, too. It's okay but so peppery it's hard to taste the meat. We've had kangaroo sausage, too. That was nice. A Canadian friend from Western Canada sometimes brings moose sausage as well. Yummy but a bit gamey.

When I was over in Sheffield I went to a Indian restaurant that served up Ostrich curry and Venison curry. Very nice indeed.

Geoff (G. Robbins) wrote: "When I was over in Sheffield I went to a Indian restaurant that served up Ostrich curry and Venison curry. Very nice indeed."

Anita comes from Sheffield. I wonder if she knows the restaraunt?

i dont think i've ever had any weird and wonderful meats... not to my knowledge anyway

Wild Plum (Bullace) Brandy

12 oz Bullaces - the little sharp black wild plums
4 - 6 oz sugar
75cl bottle of brandy. It might as well be cheap as you will taste the plums not the refinement of the spirit.

Wash the wild plums, dry on a tea towel and prick each with a pin. Put them into a latge bottle with a stopper or a demhohn with a cork if you are a winemaker. Our on the sugar and add the brandy. Seal up and shake daily. Eventually the sugar will dissolve. Taste it in a couple of months. You might want more sugar (or even more fruit if you have carefully stored a bit in your freezer)

Remember, you can add extra sugar, you can't take it out if it's too syruppy.

Nice to bottle some in those small (are they a third?) wine bottles for Christmas presents.

We have a bullace in the garden, grown from seed by a farmer friend at the other end of the village. His died, ours thrived so I owe him a bottle I think!

You can do sloe gin or damson gin the same way.
6 - 8 ox sloes though as they are very astringent.
12 oz damsons.

The are our tradition post Christmas Dinner drinks here.

Thanks for the inspirational thread. I'll be making some of these recipes next week when I have to fend for myself!
Now what does a saucepan look like again? ;-)

Its the thing in the sink with mould growing in it!

Lol Mel. Reminds me of a friend here. Seems the only thing she knows how to make are reservations...;)

My peppers are stuffed, in the fridge ready to be popped into the oven tomorrow. Let me see if I remember what I put in them...

Wild Rice and Mushroom Stuffed Peppers

Cut the tops off, deseed and wash peppers. I did five as there are five for dinner.

The stuffing: (all measurements are approximate)

1/2 cup red camargue and wild rice (from Waitrose) cooked per instructions
2 or 3 tbsp extra virgin olive oil
2 tbsp tomato paste
2 tsp crushed garlic
2 or 3 tbsp very finely chopped onion
1 tsp crushed chilli
1/2 can mushrooms, finely chopped

Fill the peppers, place in ovenproof dish, drizzle all over with olive oil and bake in moderate oven until peppers are soft but still hold their shape.

Just before serving, sprinkle generously with parmesan cheese.

CHOCOLATE TOFFEE CORNFLAKE BUNS

INGREDIENTS

100g good quality milk chocolate
50g unsalted butter
5 generous tablespoons golden syrup
6 normal sized marshmallows (not the tiny ones)
80g cornflakes
Bun cases

1. Put the chocolate, butter, syrup and two marshmallows into a pan (use a large pan compared to the amount of ingredients as you will need to add the cornflakes afterwards). Melt on a low heat until all mixed together. It will be a nice dark brown colour at this stage. Remove from heat
2. Quarter the four remaining marshmallows. Add them with the cornflakes to the mix. Stir gently until the cornflakes are properly coated. Make sure you scoop all the chocolate mix up from the bottom of the pan.
3. Spoon into bun cases. It will make around 12 for 100g chocolate.
4. Put in fridge for short while (though they taste nice warm too but are very messy). They don't set completely like normal chocolate cornflake buns and are slightly gooey.

They usually get eaten quite quickly but you can make larger quantities by going up to 150g or 200g of chocolate and increasing the other ingredients by the same multiple.

Sinful!

Must buy cornflakes!

LOL Gingerlilly!

Patti loving them stuffed peppers, I was veggie for a while about twenty years ago and virtually lived on stuffed peppers, but I missed bacon sarnies too much!

Nice low fat recipe there Caroline, loving that one too. ;-)

I think the term 'low fat' has completely passed this thread by Me;. In fact it might not even be on the same continent.

Oiy, you! Ingnite's booze recipe is zero fat!

I found this recipe for gooseberry fool. It looks okay. I'll have to use dairy free cream and custard but that's all right. Only thing I don't have is Elderflower cordial. Any ideas on what I could use instead?
A bit of liquor? I only have coffee and pineapple, unfortunately.
I have plenty of rum, though!

http://www.goodtoknow.co.uk/recipes/1...

Can't you have dairy or is it because you haven't got ordinary cream and custard?

Dave can't have dairy. Makes him really sick. The dairy free stuff is surprisingly good though. Have never tried to whip the dairy free cream though...

I've found this website that might be of use to you as it does some dairy free recipes...I can't vouch for it myself as I'll eat anything...lol.

http://simplysugarandglutenfree.com/s...

The indulgant Tuesday one for March has got a Citrus and Rum Marmalade recipe!

Hey, thanks Vanessa!

I've bookmarked it.

Decided to use creme de cassis. I have a drop left...

Patti (P E) wrote: "Oiy, you! Ingnite's booze recipe is zero fat!"

Well spotted Patti!

Where you been? I need you!

Do you think creme de cassis is okay instead of the cordial?

Yep - pass us a glass!

I've been picking bloody damsons again!

Ignite - We have a damson tree at my grandmas, she's been making damson jam with them (:

How about damson gin?

She's trying that this weekend, Gingerlily! (:

Ooooh I'd be happy to test it for her...

I've never had a damson anything. Are they prickly? I always hated raspberry picking. Not as much as blueberry picking, though. Went right off blueberry picking after being chased by a bear.
The fool is ready, in the fridge. Wouldn't stand a chance on The Great British Menu but is okay, I think.

Just put a loaf of Garlic Italian Herb bread in the machine. Should be ready for 7pm which will give it a few minutes to cool.
I'll make up some garlic butter to on it. No chance of vampires here tonight...

Not prickly at all Patti. They are like a small, oval black plum and when very ripe (as now) they are sweet enough to eat. The damson gin went on this afternoon, there are at least 9lb of damson jam and 16 of damson jelly in the cupboard - guess what poeple are getting for Christmas?

Incidentally, I've just got home from picking a pound and a half of autumn raspberries at the allotment. Already made raspberry jam and got enough in the freezer for another batch. Did someone mention raspberry Vodka? That's what I need to buy tomorrow!

Damsons always remind me of my brother in law, he saw a bag on the table with damsons in and said " Nice grapes'" and help himself, before anybody could tell him, he bit it not realising they weren't grapes and had stones and broke his tooth. Ouch!

Geoff!!!!

The sauce is magnificent!

Thank you!

I'll get Dave to take some pics and post them on Facebook, okay?

My house smells glorious.

Patti (P E) wrote: "Geoff!!!!

The sauce is magnificent!

Thank you!

I'll get Dave to take some pics and post them on Facebook, okay?

I love that sauce. It is just so simple to make and works so well. It has dug us out of a hole on more than one occasion when we have had unexpected visitors.

My house smells glorious."

It is such a great sauce and so easy to make. It has dug us out of a hole so many times when we have unexpected visitors. I hope you all enjoy it.

I have a better recipe than that btw ...

The better recipe:


Aubergine Bake.

Serves 6
Ingredients
3 lbs aubergine
1 lb pasata tomato
8oz Mozzarella cheese
4 oz parmesan cheese, grated
Basil leaves, fresh if possible
Olive oil

Method

Slice the aubergine moderately thickly, place in a colander, sprinkle with salt and leave for approximately 1 hour.
Rinse the aubergine very well and dry.
Fry in hot olive oil until golden brown, place a single layer in a shallow ovenproof dish, sprinkle with some Parmesan, some mozzarella slices and then pour over some of the tomato. Add some basil over the top.
Repeat these layers until all the ingredients are used up.
Bake at 350 F, 180C or Gas 4 for 40 - 45 minutes.

Serve with new potatoes, baked potatoes, a green vegetable or just crusty bread.

Did I mention I like tomato ;). And aubergine.

Quick story. Bought some aubergines from ASDA and took them to the till but they weren't in the database when scanned so the lass tried to look them up. She was looking under O but couldn't find them.

oh dear...

Oh bergine!

ah ha ha! good one Gingerlily :o)

You are becoming quite the punster Gingerlily.

She should have looked under E. Eggplant.
The free range ones are more expensive, mind.
Good grief. It's almost 4am!
Who is a dirty stop out, then?

Last guest left about 30 minutes ago!

Raspberry Vodka

Just got back form A**A with my voddie.

1 lb mashed ripe Rasps
4 oz sugar (adjust it later if you like it sweeter)
Bottle vodka

Mix all together in a big bottle or jar with a lid.
Leave for 2 - 3 months, shaking it daily (Leaving it's the hard bit!)

Strain, drink add ice-cream to the rasp mush. Hmmmm!

Actually I'm not the old soak I sound like with these recipes but I do give good Christmas presents!