UK Amazon Kindle Forum discussion

You've reminded me of something a friend back home used to give me every year.

It's called Rumtopf. Have you heard of it? It's delicious!

Have a look at this

http://www.germandeli.com/rumtopfreci...

Great way to use up your fruit, if you're inundated.

When I saw A**A I first thought Alcoholics Anonymous...lol.
I don't think I've got the willpower to wait 2 - 3 months but it sounds delicious.

Ice-cream with raspberry vodka. I can feel all those pounds going straight back on..... BTW I am now UNDER 12 stone for the first time in about 8 years!!!

Congratulations, Gingerlily!

You must be feeling a huge sense of accomplishment and deservedly so!

Gingerlily wrote: "Ice-cream with raspberry vodka. I can feel all those pounds going straight back on..... BTW I am now UNDER 12 stone for the first time in about 8 years!!!"

That is fantastic Gingerlily. Well done you.

Patti (P E) wrote: "Congratulations, Gingerlily!

You must be feeling a huge sense of accomplishment and deservedly so!"

Huge is not, perhaps, the word to use Patti? :)

I know what she means ;) and thanks all for the good wishes.

On hols we had salad of mixed leaves, wallnuts, thin shavings of gruyere and small chunks of a blue cheese, slices of pear and a rspberry dressing. Yummy :-) Think the dressing was just juiced raspberries; any ideas?

Susan wrote: "On hols we had salad of mixed leaves, wallnuts, thin shavings of gruyere and small chunks of a blue cheese, slices of pear and a rspberry dressing. Yummy :-) Think the dressing was just juiced rasp..."

Ooooo. You're making my mouth water.

Susan wrote: "On hols we had salad of mixed leaves, wallnuts, thin shavings of gruyere and small chunks of a blue cheese, slices of pear and a rspberry dressing. Yummy :-) Think the dressing was just juiced rasp..."

It could have been raspberry vinegar perhaps, my gran used to serve it on Yorkshire pudding before dinner, so you didnt eat so much meat.

That sounds a bit tasty, though. I always preferred the yorkshire pudding to the meat. Why do you need so many eggs to make a good yorkshire nowadays? When I was first married you could manage a pudding that hit the top of the oven with one egg.

What's your yorkie recipe, Susan? I've only made them a couple times. They're not something I ever had back home.

It was the only thing I could ever make without weighing out the ingredients. Plain flour in bowl, make hole in the middle and break egg into it. Beat the egg (sort of on its own) and then add a little milk, and gradually beat the flour in, adding more milk till mixture is smooth and the consistancy of thick cream. Some people add a tiny bit of water, and you were supposed to let it stand before pouring into the hot, hot tin with hot, hot fat (we used to use lard!) in it. About 20 mins in oven at same time as joint.

Thanks so much Susan. The recipe I have calls for three eggs! I'll use your recipe from now on.

Patti (P E) wrote: "Thanks so much Susan. The recipe I have calls for three eggs! I'll use your recipe from now on."

No, Patti, don't! That was the recipe that used to work - you do need three eggs now (heaven knows why). That was in the days when recipe was spelt receipt!

Susan wrote: "Patti (P E) wrote: "Thanks so much Susan. The recipe I have calls for three eggs! I'll use your recipe from now on."

No, Patti, don't! That was the recipe that used to work - you do need three egg..."

You been telling the hens to lay substandard eggs Susan?

Geoff (G. Robbins) wrote: "Susan wrote: "Patti (P E) wrote: "Thanks so much Susan. The recipe I have calls for three eggs! I'll use your recipe from now on."

No, Patti, don't! That was the recipe that used to work - you do ..."

Don't eggsagerate.

Really?? Okay...

I would be disappointed if I went through the trouble of making yorkies and ended up with pancakes.

By the way, trying to make dairy free yorkies doesn't work. Hasn't for me anyway. Soya milk instead of real milk makes soggy hockey pucks.
Dave is so sweet though. He tried to eat them.

Punulicious, Geoff.

One for Patti.


Devilled Chicken/Pork
Serves 4
Ingredients:
4 Chicken Pieces or Pork Chops
Salt and freshly ground Black Pepper
Sauce:
1 generous tbs Apricot Jam
1 tsp Dijon Mustard
Pinch of Cayenne Pepper
! large clove of Garlic, sliced or crushed
1 tbs Soy Sauce
3 tbs Worcester Sauce
3 tbs Tomato Ketchup

Method:
1. Season the meat and place into a shallow oven-proof dish.
2. Stir together all the other ingredients and mix well together.
3. Season.
4. Pour over the meat, coating evenly.
5. Bake near the top of a per-heated oven Gas 4, 180C or 350 for about 1 hour.
Serve with creamed potatoes and a green vegetable, or baked potatoes and salad.
This recepie also works well with Quorn or Tofu.
Adding ready-to-eat dried apricots to the sauce is lovely, but watch out for the sauce becoming too thick.

Geoff (G. Robbins) wrote: "One for Patti.


Devilled Chicken/Pork
Serves 4
Ingredients:
4 Chicken Pieces or Pork Chops
Salt and freshly ground Black Pepper
Sauce:
1 generous tbs Apricot Jam
1 tsp Dijon Mustard
Pinch of Cayen..."

Oooh, tasty! Had pork last night, so I'll try this next week. Love garlic.

Yes, sounds great. In a moment of madness I smeared honey over an organic chicken before roasting it last weekend. It came out brilliant. Not exactly a recipe but nice.

Thank you Geoff

If you prefer, you can do the whole thing in the microwave. I must admit, that is my preference to putting it in the oven. The sauce is tastier.

Would be quicker, too.

All this food sounds delicious but my stupid husand has a special diet to eat for his training and I am not going to cook 2 separate dinners every night so I just eat what he eats...

Gonna try home made pizza but a good carb version with wholemeal pitta bread as the base this week.

What's he training for, Jud? Sorry if you've already mentioned it.
Is he on a high carb diet?

he's not training for anything but i dont know what to call it apart from that. He was losing weight and now he's building muscle and its a no carb diet except for after exercise when he is allowed some brown rice or wholemeal pitta apparently. Has knocked a few lbs off me too so i'm not complaining

Oh okay. So now ladies diet and men 'train'. Uh huh. ;)

I'm going to start making this in a few minutes. One of our many favourite curries.

Sag Aloo

Peel, dice and boil 2 cups potatoes until tender but not falling apart. Drain and set aside.
Chop an onion and fry it with 1/2tsp each of cumin and coriander seeds in a large, heavy saucepan.
After the onion is nicely wilted but not brown add 1/2tsp chilli powder and 1/2tsp coriander powder. Add 1/2tsp each of mustard and onion seeds then get the lid on quick or they'll spit all over your kitchen.
Let cook for a couple of minutes to let the flavours mingle then add a tin of chopped tomatoes, the pre-cooked potatos and a couple or three big handfuls of washed, fresh spinach. Cook, covered until heated through.

Sag Aloo *slobber*.

Ok that's it. A pint and an Indian takeaway tonight.

Take-away! It takes no time to cook, Simon! Tastes a frell of a lot better than take-away, too.

I'm serving it with dahl, garlic rice and loads of mango chutney.

Dave is sat here drooling, waiting for the rice cooker to go 'ding'

Oh... Must give you lot my dahl recipe...

DING!

I'm on my way round Patti.

Lol too late, love. Dave had three helpings. I think he liked it.

Dahl

All of these measurements are approximate as I just throw the stuff into the pot. After you make it a few times (I make it at least once a week when we're on the island) it takes no time to throw together. Dave has it with rice almost everyday for his lunch.

In a big, heavy saucepan, throw in about a cup of split red lentils. Yellow lentils work, too. Add water until its about an inch over the lentils. Give it a swirl to get the lentils off the bottom of the pot. Wash the lentils if they seem dusty.
While the lentils reach a boil, chop up an onion and add.
Then add about a teaspoon of turmeric, a stock cube (I usually use chicken but veg or beef work, too), a few curry leaves, a teaspoon of garam masala, chilli to taste, salt to taste. Let it bubble away until the lentils start to go mushy,then transfer to a slow cooker to finish. I usually leave it in the slow cooker for five or six hours. If it gets too thick, and it usually does, add more water. It should be like a thick soup. Sometimes I add a tablespoon or so of tomato paste for colour, depending on what I'm serving it with. Garnish with slices of garlic, fried until they are golden brown.

Does anyone have a nice easy recipe to use some plums ? It needs to be easy - bearing in mind that the only thing that I haven't burnt in any of my attempts at cooking is salad.

What do you think of plum crumble? You can even get packets of pre-made crumble topping from the supermarket, if you like.

Or plum cake. I bet Ingnite has a good recipe.

I have a great one for pickled plums - not as bad as it sounds - you use white vinegar and sugar. Brilliant with cold meat and/or a cheeseboard. I'll dig it out if anyone's interested.

Ingnite wrote: "I have a great one for pickled plums - not as bad as it sounds - you use white vinegar and sugar. Brilliant with cold meat and/or a cheeseboard. I'll dig it out if anyone's interested."

Now that sounds interesting Ingnite.

I'd be very interested if I could get plums here. Would any other fruits work? Oh hey! Where do you find white vinegar? I've looked for years!

As*A - don't tell whatsisname! You can use lots of fruits - gooseberries, damsons (groan!) cherries etc.

1 pint white malt or white wine vinegar
Mixed picking spices
2 lb plums - under-ripe is better
1.5 - 2 lb sugar - depends on sweetness of fruit

Bring vinegar and spices to the boil and simmer for 3 - 4 minutes. Strain and allow to cool or for a more pronounced flavour, cool first then strain.
Add plums - you can do them whole with the stones in which saves faff.
Simmer over a low heat to soften but not break up the fruit.
Lift out of the vinegar with a slotted spoon and pack into sterilised jars.
Add sugar to vinegar and heat gently till dissolved then boil steadily until it attains a syrup-like consistency.
Pour over fruit, put on lids and seal down.

Forgot to say, English *Plum Cake* is really made with dried fruits, not plums. Trades descriptions would have a field day.

Hi if you like mushrooms you have to try them like this:
Take a large open cup mushroom.
Put a generous wedge of Boursin on top.
Sprinkle with strips of ham.
Put it in the oven, it's usualy about ten minutes until the mushroom is cooked. It tastes great!

D.d. wrote: "Hi if you like mushrooms you have to try them like this:
Take a large open cup mushroom.
Put a generous wedge of Boursin on top.
Sprinkle with strips of ham.
Put it in the oven, it's usualy a..."

Wow that sounds irresistable, and easy enough for me to do.

Oh that mushroom recipe sounds good!

I did not know that about plum cake!

That is exactly the recipe I use for pickled beetroot. I pickled local chilli peppers once too. They turned out well. Never thought to try fruit.

Plum crumble? Sounds good and I've some plums coming on well in the garden. Blackberry and apple crumble is also great and steak and mushroom crumble is delish! I like it even better than steak and mushroom pie!

Steak and mushroom crumble! What a great idea! I am making that one soon!

Meant to say I can find white cider vinegar everywhere. I meant the White pickling vinegar I used to get in Canada....oh well

Mushroom's are the devils food.... (:

Tell me about it!

Mushrooms, specially as my mum cooks them, are wonderful!