Steve Crook

Given enough booze & good company, ... would we care?

Steve

batman

You would later!

I'm the cutest bottom judge!

Dame Starry

(Same MO as before, Bats? )

Brought Forward (heaven knows why!) - and it's NOT a breast pump, OK? :


DS x.

Rob Compton

That's a butter maker, Young Dame.....

Dame Starry

No - it isn't.

DS x.

Carmel

Before you cook it.you cook it after you marnade it for 2 hours.

Live each day to the full because one day it will be your last.

Harleybloke

Mexican Prawns.

Lots of fresh finger chillies, garlic, spring onions, carrots, tinned tomatoes, fresh toms, prawns & peas.......................

it's er, rather yum!

.....You couldn't hear it, if they were shooting at me with howitzers!

Dame Starry

I'm sorry if I'm not explaining myself properly.

The marinade will be boiling after you take it off of the hob - do you put the cold, raw salmon straight in there while it is still hot? Only it would start cooking in the hot liquid straight away which might hinder the marinade process.

DS x.

Dame Starry

This is a Bel Cream Maker by Hamilton-Dale.
They were very popular in the 1950s and 1960s until cream became a lot cheaper and no longer a 'Sunday treat' - and Kenwood brought out an attachment for their very popular food mixer.

Some of you may have mothers, grandmothers, aunts or other relatives that have one of these in the loft or at the back of a cupboard. They may be interested to know that they are VERY popular on e-bay - and can fetch as much as £15-£20 if still in their original box. I wouldn't be without my four!

And they don't use any energy - except your own.

DS x.

donna

now theres something in the background that the scots dont get Marmite, I dont know anyone who eats it.

Dame Starry

Has anyone got a bread maker sitting in a corner somewhere that isn’t used? I always found that the crust was too thick and burned, so I gave up with it until a friend suggested using it just for kneading the dough.

This recipe uses a food processor and the dough programme on a bread maker. The initial mixing can be done by hand – but sift the flours first.
Sainsburys sell fresh yeast, or you can offer sexual favours to your local baker in exchange for some.
I always use Sainsburys bread flour which contains no additives.

A Simple Brown Loaf

280ml Water
15g Fresh Yeast

250g Strong Wholemeal Bread Flour
250g Strong White Bread Flour
1½ Teaspoons Salt (about 8g)
25g Lard

Put the water in a jug and whisk in the yeast.

Put the flours, salt and lard into the processor and process until it looks like fine breadcrumbs.

With the processor still on, remove the stopper from the feed tube and steadily pour the liquid in.

When the mixture has formed a ball around the blade, switch off.

Transfer to your bread maker and switch on the ‘Dough' programme – usually takes about 15-20 minutes. (I usually have a cup of tea and wash up the processor bowl)

When the programme has finished, you should have a soft, light dough which you then turn out onto a floured work surface and quickly knead into a smooth ball.

Put into a bowl, cover with a clean tea towel and leave to rise until it has roughly doubled in size.

(NB: The time it takes for your dough to rise will depend on the temperature in your kitchen.)

Punch the dough to release the air. Turn out onto a floured surface, knead quickly and lightly and then shape it or put it into a greased and floured 2lb loaf tin.
If you shape your own bread, transfer it to a greased and floured baking tray.

Make 2-3 shallow slashes in the top of the loaf.

Cover with oiled polythene and leave, again, to double in size.

When it’s ready, if you poke it with a finger, it should spring back.

Heat the oven to 220ºC.

The loaf should take about 20-25 minutes to bake.



DS x.

donna

yes I do have a redundant bread maker , what a waste of cash, got it as a present from my son three years ago , been used twice, the bread was too sweet and I could have built a small conservatory with them if Id baked more, there were like bricks, Ill just buy a seeded batch from Asda.

Steve Crook

Marmite is like Norman Wisdom (reverse of my comment in the norman Wisdom thread) - people usually either love it or hate it

Steve

Dame Starry

Err.....if you want to start up a conversation about Marmite - or the unhealthy eating habits of Glaswegians, could you please start up another thread?

Donna, this is a thread for RECIPES - it's not a chat-room!

Thank you.

DS x.

Dame Starry

This is for Steve Crook and all Marmite enthusiasts on here:

Cheese & Marmite Biscuits

2 ozs Cheddar Cheese, grated
2 ozs Butter
¼ Teaspoon Salt
4 ozs Plain Flour
1 Egg Yolk
Pinch of Mustard Powder


Preheat oven to 200ºC.

Put all the ingredients EXCEPT the egg yolk into a food processor.

Process until the mixture resembles fine breadcrumbs.

Add the egg and process until it forms a ball around the centre.

On a floured surface, roll out the pastry, prick all over with a fork and use a 2” cutter to make small biscuits. If you need to roll the dough out again, remember to prick it all over.

Put biscuits onto greased baking sheets.

Make a small piping bag and put a couple of teaspoons of Marmite in it (squeezy Marmite's best for this). If necessary, cut a TINY hole in the end and then pipe a zigzag onto each biscuit.

Finish off by sprinkling a few shreds of finely-grated cheese on top of each biscuit.

Bake for 8-10 minutes or until golden brown.

DS x.