Heya

Yorkshire pudding is the best! it's pretty similar to pancake (PROPER PANCAKE) mixture... I love toad in the hole - it's great with either normal sausages or veggie sausages...and LOTS of DECENT gravy and vegetables (Steamed prefereably)... cabbage, carrots, brocolli all go great!

How about suggesting some great US recipies? I LOVED squash bread when I lived in the US and have never found a good receipe for it!

What else? Crumptets -- will look up how to make them!

Leah and I have just made a huge spaghetti bolognase sauce - carrots, sweet potatoes, brocolli, aduki beans, pimento beans and lentils, green beans, mushrooms, tomatoes, garlic, red onion and white onion. It looks seriously yum!!!!! (and is easily mashed!). Going to have it with gorgeous whole wheat pasta!! We make a huge one because then it can be re-heated really easily and it works with everything - baked potatoes, new potatoes, rice, pasta even as a form of shepherds pie! so yum.

I am sure I know the type of curry sauce you are talking about - L and I have to visit sainsbury's tomorrow so I will have a search! I'm absoloutly certain I have eaten it before - but will have a looksie for you! If not I will see if there is anything similar!

tea sounds great :P I love tea - at the moment I'm drinking green tea with jasmeine which is awesome! but when it's with scones or high tea it's got to be a decent english tea.. yum! with a tea pot (which always makes tea taste better!).

okydoke - L needs me!

Loads of love and keep up with the cooking - it sounds like you are doing brilliantly with it!

FRxxxxxxxxxxxxxxxxxxxx

OOOh - pub lunches - they are great!!! or a pub carvery... always good! and pimms! so great! my fave drink at the moment is lime, lemonade and vodka (alcoholic drink obviously!) or sometimes substituting the vodka for archers - it's really refreshing!!!

Planning on making vannila gluten/ dairy/ egg free custard tonight! I reckon if i boil it back and put brown sugar on it it will be similar to creme brulle. Well, that's the hope!

Ohh - do you guys have baked apples? they are the yummies! you take the top of the core of the (cooking... usually bramley) apple out so you have about a 3cm diameter/ deep hole and then stuff it with butter, brown sugar and sultanas. Shove it in the oven for about 10 minutes until the apple has gone soft. Serve. Add custard (lovely thick custard). YUMM and great on a cold windy rainy horrible day!

Wow - it's great to meet other "foodies"...

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artist...you have good recipes!
thank you!!

the yorkshire pud will be on tonight's menu

Artist you do have wonderful recipes, but you also have a great figure. Most Brit's usually worry about what to wear than eat. I think you look Absolutly Fabulous. Ever watch the show anyone? Hugs, Roz

Hi everyone. Thoroughly enjoyed reading this thread. Must mean I love food, hey?! I am Australian and love scones and devonshire teas. I also love damper made in a camp oven and then drizzled with golden syrup. I tried to find gold syrup in the US when I was there and I was trying to make some ANZAC biscuits but had no luck. Someone suggested it would be the same as corn syrup LOL Boy were they wrong! Just wanted to post a recipe for a different type of scone --- pumpkin scones, and I've also posted a funny little video which was made by the person named below.

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones

Degree of difficulty: Low [<chuckle>]

You need:
1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self raising flour

Method:
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.

[courtesy of ABC Queensland Stories - Originally published: 30/06/2004]

cut means to cut into rounds
OOOOO
OOOOO
like that. The closer together they are, the higher scones will rise.

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Here's the video about pumpkin scones. This woman is a former politician.
Scary really. lol
http://www.australianbiography.gov.a...en/video5.html
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Here's a handy conversion unit.
http://www.onlineconversion.com/weight_common.htm

Hi Frogga, et al! Goodness, you have been pretty busy yourself today!!! Your spaghetti sounds very good and HEALTHY with all those fresh veggies!!!

I thought of a very old soup recipe from Pennsylavnia Dutch Country that you all might like, from my Gram. (Although it is quite hearty, Frogga, I am sure that you will figure out a way to make it "doable" for you):

Turkey (or chicken) Noodle "chowder":

NOODLES: you can use either packaged, extra-wide egg noodles, or make homemade ones (easy! and they don't go all mushy):
Mound a few cups of white flour on a pastry board; in the mound, sprinkle a little salt, and crack and egg into it. Mix the dough well, adding a little flour so it doesn't stick to the board. Roll out the dough thin; then use a sharp knife to cut strips of noodles, then cut the other way so the noodles end up being about 3 # long--set aside on paper towels.

Also: Hardboil about 6 eggs; slice them, and set aside

The Stock:
In a large stock pot, add a small turkey or chicken carcass, with LOTS of meat still on it.

Add chopped celery (including thre leaves), onions and carrots, and about 5 cloves of chopped garlic

Add: salt and fresh-cracked pepper AND the following fresh herbs, if you have them; otherwise, dried will do: (remember--fresh herbs are not as potent, so you need more than if you use dried herbs)

Tarragon, rosemary, sage, thyme, amybe a bit of marjoram, and also two or three bay leaves, according to how savoury you like things....(I like it savoury, so I generally use about a BIG tablespoon of Tarragon, a palm-full of rosemary(rub your palms together over the stock-pot to crush the rosemary and release the flavour), a tablespoon or so of sage(if using fresh sage, you need MORE) same re the thyme, etc.. I kind of just taste-test it, until it suits me...

Simmer the stock for several hours and until the meat falls off the bones; cool, skim excess fat off and remove the bones, pick off the meat etc.

Put the meat back into the stock, and bring back up to a simmer.
Add a BIG bag of frozen corn ( i like the white corn, but yellow is just as ok!--in the summer, IF you have the patience, use fresh corn that has been stripped from the cob--about 6 ears. (Now you lnow why I "cheat" and just use the frozen corn)...

Adjust the seasonings, salt and pepper to "taste"

Bring everything back up to a gentle simmer again---drop in the egg noodles and about 6 SLICED hard-boiled eggs, and simmer until the noodles are done.

Very good, especially with hot, buttered crusty French bread for "dipping"!

It tends to thicken up over-nite, so if it is too thick, you can always thin it out with a little canned chicken broth (or even water), and then re-heat it.


Also--if you make a really BIG batch of the stock--you can save some of the broth, and just eat it PLAIN...with Saltines or French bread!

Hope you all like this! I grew up on it!!! (Especially after Thanksgiving/Christmas Turkey...)

Brokenwings

Hi Lara! Your pumpkin scones sound reallly yummy! This is probably a dumb question--is it ok to use the mashed pumpkin that comes in a tin? (Pumpkins are a little out of season here at the moment! Too much SNOW!LOL)!!!

Thanks also for explaining that the scones rise better if they are placed touching each other! (Artist's recipe is VERY Wonderful also, so i will be having them again today!) But, i will for SURE be making a batch of Pumpkin Scones this week!...As well as Yorkshire Pudding for Sunday Dinner tomorrow!!!

AND--THANKS FOR THE CONVERSION LINK!!! Yay!!!!!!!!

Oh--before I forget--does anyone have a recipe for LEMON CURD?! Just LOVE it!

Frogga--thanks for taking a looksee at Sainsbury tomorrow for that Ameer blend curry...I bet if they DO have it, i can order it on-line (although I would MUCH prefer to pick it up "in person"...well, ya never know! Fun to dream about that, tho!!!!)

Let me know if you would like some more recipes! (Can you eat salads??!! Do you like fresh spinach? Can you see where I might be going with this??!!)

take care with your new wheels!!!!
THANKS EVERYONE!!
Brokenwings

Well, I'm not sure if you can use the tinned stuff or not. I don't think we even have that here. I keep forgetting about the difference in weather and how some things are just not available for a lot of you. I guess it depends on what's in the tinned stuff... is it just pumpkin? Like, is it a similar texture and taste to regular old mashed pumpkin? I'm thinking the tinned stuff might be totally different.

Here's one of our pumpkins

I have a recipe for lemon butter... that's what I call it. I think that's maybe the same. I'll come back and post it when I find it.

Just a tip about storing Lemon Butter. I don't know that I'd store it for too long. I never make more than one or two little jars of it at a time just in case it goes off. I LOVE homemade lemon butter on fresh hot toast for breakfast, but it can be used in tarts and all manner of other things.

Lemon Butter

with Thanks to ABC Gippsland, Victoria.

"Serves 2 Jars

2 eggs
250 grams white sugar
125 grams butter
Juice of 3 lemons
Zest of 2 lemons

Method:
Beat eggs with sugar in saucepan (Just whisk – not stiff). Add butter, lemon juice and zest.

Stir over medium heat until it thickens (this happens quite quickly) like honey.

Cook for another 2 –3 minutes – DO NOT BOIL!

Cool & bottle

NOTE – Nice cleaned skinned lemons. Zest gives majority of flavour"

Sounds great!! wow - we are all such foodies!!! now if only my taste buds worked!! but it all sounds YUMM!!!

Artist --> Yorkshire pudding sounds great!!! Leah (carer) is going to have a go at it tomorrow!

Roz --> LOL! I am a total foody... I love thinking about it, cooking it (HAHAHA --> more like telling my minions how to cook it!) - I spose we brits do worry alot about how we dress.. but not as much as the french!! Also, you know the show Absoloutly Fabulous? that's similar to my accent (I know.. scary isn't it!??!)

Lara --> those pumpkin scones sound awesome! I imagine that tinner pumpkin is ok - I know over here we get lots of seasonal veg in tins if it can't be sourced fresh and it's generally ok - APART FROM TOFU NEVER EVER EVER EVER EVER by tinned tofu. It is disgusting. Even Becka (carer) thought it was ming...... sounds so yummy though - I love pumpkin but we rarely get it over here... Lemon butter sounds great! do you ever make brandy butter? that's a good one as well.

Broken wings --> I LOVE spinach -either steamed or just as it is. Tend to put it in everything! - well, curries, pasta sauces, salads etc.. the only problem is it doesn't liquidise very well.. but it is seriosuly yum - normally add it to the steamer just before serving so it goes softer but doens't go chewy.... Lemon curd? you must be able to get that in the US? I will have a search for a receipe.. The soup sounds awesome! I am definetly taking a list to Saisbury's and giving it a go... it sounds great! I tend to get Leah/ carer to make up large batches because it is so much simpler - especially as cooking in a student kitchen can turn out to be abit of a nightmare!!! (small, pokey, with bad equipment!).. I love steaming veg - it's so easy, and it keeps the nutrients in.. also it's easier to explain to vegetable phobic carers how to cook them (one carer decided to boil everything and left it on the hob for about an hour, and then wondered why I refused to look at burnt, squashy, plastic like vegetables... they were rank!). How about shortbread as another idea for high tea? it's really easy to make and you can add anything to it (ginger, chocolate chips, chocolate in general, cheese..erm that's all i can think of right now.. but it's really versatile - cherries too!). Will search Sainsburys/ Waitrose/ Harvest for you and see what's around.

I am still loving this thread! oooh - I know how to make fudge! It's awesome

Loads a love and is anyone up for chatting on the chat room? I can't sleep because of pain and am B O R E D!!

FRxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Heya

here is my mums recipie for lemon curd:

Ingredients
4 (unwaxed) lemons
250g caster sugar
125g butter
4 (beaten) eggs
something sterile to store it in!

1) Finely grate the zest of four unwaxed lemons into a bowl. Then squeeze the juice out of the lemons into the same bowl.

2) add 250g of Caster Sugar and 125g of Butter to the bowl.

3) Place the bowl over a pan of gently boiling water (a ban marie) and melt the butter and sugar.

4)Add 4 beaten eggs and stir the mixture for a half an hour until you have a thick curd ready to be pured into two sterilised jam jars.

The curd is fresh for about a month (if it's kept in the fridge!) but will probaly be used up sooner - lemon tarts, lemon curd on toast and lemon meringue!!

FRxxxxxxxxx

Heya - another mummy receipe!

Shortbread - for 2.

Ingredients:
200g --> butter (room temperature).
60g -- >ground rice.
85g --> caster (superfine) sugar and extra for decoration.
175g --> plain flour.

Method of cooking:
1. Preheat the oven to 150°C or 300°F or Gas Mark 2.
2. Grease and line a baking tray (grease proof paper is always good).
3. Place the butter and the sugar in a mixing bowl
4. Use either a wooden spoon or (an electric) handmix and combine the butter and sugar until the mix is light, fluffy and creamy.
5. Add the flour and ground rice to the bowl and, using a round bladed knife, form it into a dough.
6. Use your hands to form the dough into a ball.
7. Flour a flat surface and your hands. Place the dough on the surface, kneading it round, turning it over, but not over-handling it.
8. Flour the dough and the surface again and form it into a round with a rolling pin.
9. Place the round on the prepared tray
10. Score (with a knife) the round into 8 segments using a sharp knife.
11. Place in the oven for 35-40 minutes. Leave to cook until it is slightly golden at the edge but still quite soft in the middle.

If you get bored and want to add more stuff to it then there's loads - you can add chocolate, lemon, orange, ginger etc etc.

Enjoy! I am working tomorrow night so we are planning on making dark mint chcolate rice crispy cakes!

Hope these are ok

FRxxxxxxxxxxxxxxxxxxxx

11. Once it is ready, take it out and cut it into the segments straight away.

12. Leave the shortbread to settle for a while, and after about 10 minutes sprinkle the top with sugar.

13. Serve warm or cold.