-
Posts
-
Scones with custard please! Actually anything will be grand, but I usually buy cheese flavoured scones.
Cheese Scones
8 oz self raising flour
1/2 teaspoon salt
2 oz margarine
5 to 6 tablespoons of milk
1/2 teaspoon dry mustard
a pinch of cayenne pepper
3 oz fine grated cheeseMethod
Sift flour and salt into a bowl and rub in margarine
Add dry mustard, cayenne pepper and grated cheese.
Mix to a soft but not sticky dough with milk.
Turn out onto a floured board, knead very lightly, roll out half an inch thick.
Cut into 2 inch rounds, re-rolling and cutting the trimmings, and place on a
lightly greased baking tray.
Bake at Gas 7, 425 f, for 12 / 14 mins until lightly golden brown and firm to
the touch.Thanks Bloss. ;)
@blossom‘ wrote:
Cherriepie, you amaze me, you come across as an intellectual … yet here you are producing cookies.
Wow …. what a catch you must be ! :shock: :DBlossy, I am a great catch!! I have been telling you this for a long time ♥ :wink: xx
This is my Chicken Caesar salad that I made yesterday, it’s enough for 2-4 people. I didn’t really measure anything and went by instinct!
Recipe:
2 Chicken breasts
Cos lettuce
Wholemeal bread
4 eggsDressing:
Mayonnaise
Anchovy paste or tablespoon of mashed tuna
Pepper (and salt if you want)
Tiny bit of mustardGrill chicken breasts
Boil eggs to your liking as chicken is being grilled
Mix all dressing ingredients together and set aside
My version of croutons is to toast wholemeal bread, just toast bread until crispy, let it cool and cut into ickle squares.Assemble it by layering all ingredients.
Fruit platter for dessert
:Dcan anybody tell me the best way to fry an egg,so you get a nice runny yolk when you dip your toast into it,when I cook them,there always hard and burnt on the other side :( ta.
@rogue trader wrote:
can anybody tell me the best way to fry an egg,so you get a nice runny yolk when you dip your toast into it,when I cook them,there always hard and burnt on the other side :( ta.
I usually just crack the egg in the pan while it’s very hot, then turn the heat down.
When the whites have set, I flip it over for a few seconds and slide it onto a plate.@rogue trader wrote:
can anybody tell me the best way to fry an egg,so you get a nice runny yolk when you dip your toast into it,when I cook them,there always hard and burnt on the other side :( ta.
Firstly you need to use an egg at room temperature, not one from the fridge.
Heat a knob of butter or a tablespoon of oil.
Keep the heat at a minimum, just hot enough to cook the egg, but not to burn it, I think that’s where you’re going wrong.
Crack the egg into the pan and place a lid over it.
Make sure the lid is a concave one so that it doesn’t come into contact with the egg.
Cook for a couple of minutes, until the white has set.
Yolk should remain runny.ty for your advice on frying eggs
I have just had two wonderful ones
and I cut my toast into soldiers
I know that is for boiled eggs,but ive yet to master them
oh btw whilst we are on about eggs,ive heard that one should never put eggs in the fridge
the argument being,you don’t buy eggs from the supermarket,butchers etc from a fridge
conversely,most fridges have or they used to,6,eggy like shapes,to encourage you to pop your eggs in,pardon the phrase
so whos right and whos wrong?
its beginning to bug me now :x@rogue trader wrote:
ty for your advice on frying eggs
I have just had two wonderful ones
and I cut my toast into soldiers
I know that is for boiled eggs,but ive yet to master them
oh btw whilst we are on about eggs,ive heard that one should never put eggs in the fridge
the argument being,you don’t buy eggs from the supermarket,butchers etc from a fridge
conversely,most fridges have or they used to,6,eggy like shapes,to encourage you to pop your eggs in,pardon the phrase
so whos right and whos wrong?
its beginning to bug me now :xa very good point cosy……….and i haven’t got the foggiest idea :lol:
Get involved in this discussion! Log in or register now to have your say!