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Posts
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@thin ice wrote:
was thinking of toast for breakfast
any tips any one :?Shove it in ya gob! :lol: Mind you don’t choke, would be such a shame! pmsl :lol: :lol:
@anc wrote:
@thin ice wrote:
was thinking of toast for breakfast
any tips any one :?Shove it in ya gob! :lol: Mind you don’t choke, would be such a shame! pmsl :lol: :lol:
why do you always lower the tone anc :roll:
Top tip, saw it on tv – you know when you cook a casserole or gravy or summit and it ends up with a film of grease on the top? Place a sheet of kleenex on the top quickly and it absorbs all the grease – I tried it, it works! :lol:
@anc wrote:
Top tip, saw it on tv – you know when you cook a casserole or gravy or summit and it ends up with a film of grease on the top? Place a sheet of kleenex on the top quickly and it absorbs all the grease – I tried it, it works! :lol:
oh i bet your a dab hand with the kleenex :lol: :lol: :lol:
@thin ice wrote:
@anc wrote:
Top tip, saw it on tv – you know when you cook a casserole or gravy or summit and it ends up with a film of grease on the top? Place a sheet of kleenex on the top quickly and it absorbs all the grease – I tried it, it works! :lol:
oh i bet your a dab hand with the kleenex :lol: :lol: :lol:
She might prefer to moisturise :-
Manchester pudding
Ingredients
* 600 ml milk
* finely grated zest of 1 lemons
* 50 g butter
* 50 g sugar
* 100 g fresh white breadcrumbs
* 6 egg yolks, beaten
* 3-4 tbsp raspberry jamFor the meringue topping:
* 4 egg whites
* 225 g caster sugarMethod
1. Preheat the oven to 180°C/gas 4.2. Bring the milk and lemon to boil in a pan. Set aside to infuse for 10 minutes.
3. Add the butter and sugar to the infused milk and simmer for 3-4 minutes.
4. Add the breadcrumbs, then beat in the egg yolks.
5. Pour into a 1.7 litre soufflé dish and place in a roasting tray. Pour hot water into the tray around the soufflé dish until the water reaches halfway up the sides of the dish.
6. Bake for 30 minutes until set, remove from the oven and set aside to cool slightly. Increase the oven temperature to 230°C/gas 8.
7. To make the meringue topping, whisk the egg whites lightly. Gradually beat in the caster sugar until soft peaks form.
8. Spread the raspberry jam evenly over the baked bread custard, then top with the beaten egg whites.
9. Bake in the oven for 8-10 minutes until the meringue is lightly set. Serve warm from the oven.
Red Nose Day cakes
* 125g (5oz) Self raising flour
* 125g (5oz) Soft magarine(room temperature)
* 125g (5oz) Caster sugar
* 2 Eggs (room temperature)
* 5ml (1 teaspoon) Vanilla essenceIcing
* Ready made white icing
* Ready made coloured icing tubes1. Put oven on to 180°C/350°f/Gas Mark 4
2. Weigh ingredients and put into bowl with vanilla essence
3. Break eggs and put into same bowl
4. Beat all together very well until smooth and creamy
5. Put out small cake cases
6. Half fill each case with mixture
7. Cook for 18- 20 mins
8. Cool completely on wire tray
9. Ice cakes with white icing
10. Pipe faces on with ready made coloured icing tubeskids made load last night to sell at school today :D
Edinburgh Fog
Edinburgh, like London, was once plagued by thick mists and fogs and thus earned itself the nickname ‘Auld Reekie’.
This dessert is thicker than the mists that envelope the city today, but like Edinburgh itself, it is deliciously rich and elegant. This extremely rich pudding should be served with fresh raspberries or some other fresh fruit.
Ingredients
MethodServes 6
Double cream – 600 ml (1 pint)
Caster sugar – 2 tbsp
Vanilla essence – a few drops
Whisky – 6 tbsp
Blanched almonds – 100g (4 oz), chopped
Small ratafia biscuits – 16-24Whip the cream until stiff.
Stir in the sugar, vanilla essence and whisky to taste.Mix in the almonds and biscuits and chill well before serving.
mmmmm sounds yummy, however I don’t like whisky – can I use another drink instead :?:
It would probably work with brandy too, or any spirit based (not cream based) liqueur like Kahlua or Grand Marnier.
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