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@momentaryloss wrote:
@yourchoice wrote:
“momes” how cute :-…
I do my best in a non-violent, non-aggressive way.
:P :wink:
Is that something like this :D
@momentaryloss wrote:
@yourchoice wrote:
“momes” how cute :-…
I do my best in a non-violent, non-aggressive way.
:P :wink:
You havn’t even let me call you Momes yet Momy baby :wink:
Banana and Walnut Loaf
Ingredients
4 medium bananas (approximately 12 oz/350 g)
6 oz (175 g) walnut pieces
pinch of salt
1 rounded teaspoon baking powder
1 level teaspoon ground cinnamon
4 oz (110 g) plain flour
4 oz (110 g) wholewheat flour
grated zest 1 orange
grated zest 1 lemon
4 oz (110 g) butter at room temperature
6 oz (175 g) soft dark brown sugar
2 large eggs at room temperatureFor the topping:
1 level tablespoon demerara sugar
Pre-heat the oven to gas mark 4, 350°F (180°C).Method
Begin, as soon as the oven has pre-heated, by spreading the nuts out on a baking sheet and toasting them lightly in the oven for 7-8 minutes – use a timer so that you don’t forget them. After that, remove them from the oven to a chopping board, let them cool briefly, then chop them fairly roughly. Now, in a bowl, peel and mash 3 of the bananas to a purée with a fork, and peel and chop the other one into ½ inch (1 cm) chunks.
Next you need to take a large mixing bowl and sift the salt, baking powder, cinnamon and both the flours into it, holding the sieve up high to give it a good airing, then adding the bran that’s left in the sieve. Now simply add all the remaining ingredients (except the chopped banana and nuts) and, using an electric hand whisk, begin to beat the mixture, first on a slow speed for about half a minute, then increasing the speed to mix everything thoroughly and smoothly. Then lightly fold in the chopped banana and walnuts. You may need to add a drop of milk to give a mixture that drops easily off a spoon when you give it a sharp tap on the side of the bowl.
Next pile the mixture into the tin, level the top with the back of a spoon and sprinkle on the demerara sugar. Bake in the centre of the oven for 1¼-1½ hours, until the cake feels springy in the centre.
After that, remove it from the oven and let it cool for about 5 minutes before turning it out on to a wire tray. Then let it get completely cold before serving or transferring it to a cake tin.
@yourchoice wrote:
@momentaryloss wrote:
@yourchoice wrote:
“momes” how cute :-…
I do my best in a non-violent, non-aggressive way.
:P :wink:
Is that something like this :D
Nah – I’m just all love and kindness.
8)
Dandelion Wine
* 3 qts dandelion flowers
* 2/3 cup (150 ml) white grape concentrate
* 2 lbs 7 ozs granulated sugar
* 2 lemon (juice and zest)
* 1 orange (juice and zest)
* 7 pts water
* 1 tsp yeast nutrient
* all-purpose wine yeastPut water on to boil. Meanwhile, wash flowers and trim away all stalk. Put flowers in primary and add boiling water. Stir and cover primary and set aside for no more than 3 days, stirring daily. Slowly pour contents through nylon straining bag into 1-gallon boiler and squeeze bag to extract all liquid. Add the sugar and zest of citrus and bring to low boil, holding for one hour. Return to primary, add citrus juice and recover. When cooled to room temperature, stir in yeast nutrient and add yeast. Recover and ferment 3 days. Strain into secondary, add white grape concentrate and fit airlock. After wine clears, rack, top up and refit airlock. This wine should be racked and bottled after 6-8 months and cellared another 6 months before drinking. :D :lol: :D
@angelbabe wrote:
Dandelion Wine
* 3 qts dandelion flowers
* 2/3 cup (150 ml) white grape concentrate
* 2 lbs 7 ozs granulated sugar
* 2 lemon (juice and zest)
* 1 orange (juice and zest)
* 7 pts water
* 1 tsp yeast nutrient
* all-purpose wine yeastPut water on to boil. Meanwhile, wash flowers and trim away all stalk. Put flowers in primary and add boiling water. Stir and cover primary and set aside for no more than 3 days, stirring daily. Slowly pour contents through nylon straining bag into 1-gallon boiler and squeeze bag to extract all liquid. Add the sugar and zest of citrus and bring to low boil, holding for one hour. Return to primary, add citrus juice and recover. When cooled to room temperature, stir in yeast nutrient and add yeast. Recover and ferment 3 days. Strain into secondary, add white grape concentrate and fit airlock. After wine clears, rack, top up and refit airlock. This wine should be racked and bottled after 6-8 months and cellared another 6 months before drinking. :D :lol: :D
there are 100000s of dandelions about at the moment too!! Think of all the money we could save if we picked them and made wine…. wooohooo
Mediterranean Chicken.
2 whole chicken breasts
tin chopped tomatoes
2/3 cloves chopped garlic
basil
black pepper
salt
chopped olives (pref black)Make sauce with the above and gently simmer for about 15 mins for flavours to infuse.
Part cook the chicken breasts for about 15 mins…….gas 5 or equivalent.
Cover chicken with sauce and finish cooking for about 20 mins.
Serve with salad and bread……….and a good wine.
Yummy yaroooooooo!
:D/Good to do with pork chops too! :D I also add a bit of stock, tom puree, oregano and mushrooms.
@angelbabe wrote:
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.
Tried it with Kahlua was really nice – thanks :D
Little tip, from trial and error…
Made a coleslaw and put some tarragon in it – about a flat desert spoon of dried – I reckon that is the herb that Nando’s use – it was lovely :)
@anc wrote:
@angelbabe wrote:
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.
Tried it with Kahlua was really nice – thanks :D
Little tip, from trial and error…
Made a coleslaw and put some tarragon in it – about a flat desert spoon of dried – I reckon that is the herb that Nando’s use – it was lovely :)
i made it with peach snapps last night was bloody lovely :lol: :D :D
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