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Post by Tig on May 4, 2008 19:21:40 GMT
I have just had a session  Made sausage rolls with puff pastry (ready made pastry I should add  ), and some ickle cherry bottom sponge cakes for OH ;D Haven't done any baking for ages, but no work tomorrow and more time for gardening while OH eats his cakes  x Tig |
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Post by Shrubrose on May 5, 2008 5:49:16 GMT
Ah-ha, 'tactical baking' then Tig! ;D |
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Post by Plocket on May 8, 2008 18:06:43 GMT
I rarely bake - I'm so rubbish at it - except for my cherry almond cake, and chocolate brownies. And I daren't make them because then I'll want to eat them!!! ;D
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Post by Chuckles on Jul 11, 2008 12:20:35 GMT
I rarely bake - I'm so rubbish at it - except for my cherry almond cake, and chocolate brownies. And I daren't make them because then I'll want to eat them!!! ;D I don't bake either P, like you I'd want to eat it all because I just love cakes ;D I indulge when on holiday or if I go out for the day, coffee and cake YUM YUM. Flowerlady you are sure making me hungry with all these lovely recipes you are posting, lovely ;D |
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Post by MamIDdau on Jul 11, 2008 14:17:22 GMT
I've been on a detox the past few days and I have to say, I don't know if I feel any different lol
I don't feel as tired as I normally do working these shifts. I'm normally asleep in the afternoon but I haven't felt like I've needed a kip and have been able to stay up until 9pm and getting a good sleep until 4am.
I can't wait to have some time off work so I can catch up with all the stuff I want to get on with. I want to make some flapjacks, shortbread, bread (yay!!!), cakes and some nice meals again.
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Post by Plocket on Jul 11, 2008 16:12:25 GMT
I wish I'd grown courgettes now!!!;D
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Post by Shrubrose on Jul 11, 2008 17:28:00 GMT
Why P? Have I missed something? (dont say it ;D) |
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Post by Shrubrose on Jul 11, 2008 17:28:58 GMT
Yep, I certainly did! ;D Must go and have a proper ganders.
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Post by Plocket on Jul 12, 2008 12:00:41 GMT
Hehehe! It wasn't hard to spot was it Shrubby?? ;D
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Post by Shrubrose on Jul 12, 2008 14:39:07 GMT
Not at all P! But I managed it somehow  ;D Aren't they tasty-sounding recipes though? |
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Post by Plocket on Jul 12, 2008 14:51:56 GMT
They sure are - I nearly bought a huge number of courgettes when I was shopping today but we had already sorted what we were buying and eating for next week.
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Post by Chuckles on Jul 14, 2009 20:29:01 GMT
I had something food wise today that I haven't had for years, potted beef from the butchers. Used to love it in a sarnie with tommy sauce. Have to say it didn't taste like it used to do  |
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Post by farmersboy on Jul 15, 2009 17:36:44 GMT
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Post by Jasmine on Jul 15, 2009 18:01:32 GMT
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Post by farmersboy on Jul 15, 2009 20:59:42 GMT
Yes Jas,it used to be very tasty
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Post by Tig on Jul 15, 2009 22:59:15 GMT
My Dad used to make potted beef, you always had to chip your way through the butter seal on the top! It was a real treat, no salt required  He used to make 'cowheel stew' as well, which was a Lancashire favourite meat dish which was cooled in a pudding bowl and then sliced, stew 'n hard. The 'hard' were Lancashire Oatcakes dried on the clothes airers .. I googled it and found lots of 'happy memories'! Weird some of the things we remember .. x Tig |
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Post by Spruance on Jul 16, 2009 0:07:33 GMT
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Post by farmersboy on Jul 16, 2009 7:16:26 GMT
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Post by Tig on Jul 16, 2009 10:32:58 GMT
I didn't like bread and dripping, unless I got the beefy bits at the bottom |
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Post by Rosefriend on Jul 16, 2009 10:36:41 GMT
A fresh breadcake full of gorgeous dripping with lots of the jelly....mmmm - lovely.
Can't get that here either....
RF
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Post by Missredhead on Jul 17, 2009 19:39:16 GMT
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Post by isabella on Jul 17, 2009 20:17:16 GMT
I always remember my Nana dipping a piece of bread into the fat while the beef was cooking  - bread and dip she called it Tomorrow I will start cooking early After Open Day the family stay for a meal and a glass or 2 or 3 or 4 of wine - there will be at least 18 of us I am making 2 Lasagnes and 2 Moussakas,garlic bread and a green salad. I will also be making 2 choccie cakes 2 lemon drizzle cakes a Victoria sponge 24 decorated fairy cakes Chuckles Sultana cake and 5 dozen scones Methinks I am going to be busy ;D |
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Post by Tig on Jul 17, 2009 22:25:24 GMT
Posting all those goodies is soooooooooo naughty Isabella I failed to make the Chuckles cake today, but I am definitely going to make it tomorrow! And a few other foody goodies 'cos I think the family might be coming round for lunch |
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Post by Chuckles on Nov 17, 2009 21:00:38 GMT
The other day I was having a foody chat with my neighbour and she asked if I'd ever had bacon pudding. I'd never heard of it before, apparantely it's suet pastry filled with bacon and then rolled up like a swiss roll and wrapped in foil or muslin and boiled, or did she say steamed. Anyone heard of it/tried it, we came to the conclusion it must be a southern dish, she is from the Brighton area.
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Post by Jilly on Nov 17, 2009 22:21:58 GMT
I remember my mum used to make this quite often when I was a kid. She came from a family of nine & I think it was one of those things that her mum used to make as it made a little bit of meat go along way.
As far a I can remember you roll out the suet pastry, cover it with chopped bacon & onion, roll it up like a swiss roll, wrap it up in muslin & boil it.
It did taste lovely but didn't look very appetizing.
Jillyx
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Post by Tig on Nov 17, 2009 23:36:29 GMT
It sounds yummy! I love suet pastry, and bacon, and onions -- off to find a recipe  Found these - should be one to suit Bacon Roll - steamed Serves 4 175g/6 oz self raising flour 125g/4 oz shredded suet ¼ teaspoon salt Approx 6 tablespoons water 225g/lean bacon rashers, collar is best 1 large onion ½ teaspoon dried sage pepper 1. Mix suet into flour and salt, adding enough water to make a softish dough which is still firm enough to roll out. 2. Roll out on a floured surface to about 30 by 18 cm/ 12 by 7 inches. 3. Lay bacon rashers across pastry leaving 1 cm/ ½ inch around the edges, and at one end. Sprinkle on chopped onion, sage and pepper. 4. Roll it up loosely starting from the end without the border, to make a roll 18 cm/ 7 inches wide. Nip the ends firmly to seal, and enclose it in a loose parcel of kitchen foil - it should have pleats in it so that it can expand with the roll - this helps keep the pastry light. 5. Fill the bottom half of a large steamer or fish kettle with water and bring it to the boil. Put the pudding roll in the top over the boiling water, cover the pan and steam for 2 hours, topping up with more boiling water as necessary. Bacon Roll - Baked Make roll in same way as above, but instead of wrapping in foil, place on greased baking tray with the join underneath. Brush all over with beaten egg or milk. Bake near top of moderately hot oven, gas 6, 400F or 200C for 30 to 40 minutes, when it will be crusty and golden. Bacon Pudding - made in a basin and steamed Serves 4 250g/ 8 oz wholewheat flour 3 teaspoons baking powder 100g/ 4 oz shredded suet 2 onions, finely chopped 6 – 8 rashers streaky bacon, chopped 2 teaspoons mixed fresh herbs or 1 teaspoon dried Pepper and a little salt remember that bacon is already salty) 1 medium to large egg Milk, if necessary Mix together flour, baking powder, suet, onion, bacon, herbs and seasoning. Mix with egg, adding milk if necessary to make a soft dropping consistency. Grease a 2 pint basin and put in a piece of greaseproof paper just to cover the bottom. Put pudding mixture into basin. Cover with greaseproof paper and foil, tucked in neatly under the rim. Steam for 1½ to 2 hours. Serve with parsley sauce. x Tig |
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Post by JennyWrenn on Nov 18, 2009 6:18:25 GMT
I dont think fancy making this dish as I like my bacon nice and crispy - has anyone made this as to me it seems the bacon will be like ham |
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Post by Dutchy on Nov 18, 2009 7:41:10 GMT
The Dutch in the East have a tradition of steamed bacon to go with mashed potato winter dishes.
It is lovely Jenny.
Not crispy but melting in your mouth.
It is in all a totally different thing. You just have to set your mind to it not being crispy bacon.
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Post by Jilly on Nov 18, 2009 18:44:48 GMT
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Post by Chuckles on Nov 8, 2010 14:25:52 GMT
I've just been a right little piglet and eaten a double portion of chocolate cake. My theory was if I only ate the one portion I might have forgot the other was there and it would have gone stale ;D
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), and some ickle cherry bottom sponge cakes for OH ;D
;D Aren't they tasty-sounding recipes though? 
- bread and dip she called it 
