[JanHank]

For someone who has steered clear of garlic in the past that was buddy luverly,
I toasted 2 crusts of my bread and cut them into little squares, what’s the difference in cutting the bread into squares and putting them in the oven, much easier and cheaper my way. This is a French recipe it said.
With grated cheese on top.

 

[Glandwr]

I am cooking Leek, Garlic, onion & potato soup, report how it is later. View attachment 99795 View attachment 99796 View attachment 99797 View attachment 99798

A delicious soup Jan know as the classic Vichyssoise when served chilled with a dash of cream and a sprinkle of chopped chives. It stands or falls on the stock you use. What time shall I come?

 

[JanHank]

A delicious soup Jan know as the classic Vichyssoise when served chilled with a dash of cream and a sprinkle of chopped chives. It stands or falls on the stock you use. What time shall I come?

Too late I have eaten it all, I´ll let you know the next time 😁 It really is /was delicious.

 

[JanHank]

Now then, if I´m dead tomorrow it´s because I have eaten custard powder best before October 2014
Milk best before 31.10. 2023
Sliver almonds " " 15.01.2022
Saltans. " " No idea
Sugar. " " "

Tasted just fine.

 

[raynipper]

No problem Jan.

Ray.

 

[JanHank]

I´m still here no ill effects, just shows ta go ja how much food is waisted with these best before dates.

 

[JanHank]

It isn´t a recipe, but at 78 + years old I can at last boil a dippy egg to perfection and it was a man that taught me.
Water from the hot tap in saucepan, egg in, when the water boils timer on, boil for 3 mins (3.15 if it's a big egg) Dump in cold water for a few second, perfect dippy egg.
He also had an egg topper, so have I now 😁

 

[Drew]

It isn´t a recipe, but at 78 + years old I can at last boil a dippy egg to perfection and it was a man that taught me.
Water from the hot tap in saucepan, egg in, when the water boils timer on, boil for 3 mins (3.15 if it's a big egg) Dump in cold water for a few second, perfect dippy egg.
He also had an egg topper, so have I now 😁

That was method 20, what about the other 19 ways to boil the perfect egg? Can you poach an egg without using anything but a pan of water and the egg?

 

[JanHank]

How else would I poach an egg, I did 2 in a small frying pan a few weeks ago. needed a slotted spoon to get them out though.

 

[Drew]

Another one of our favourites tonight from Grahams Recipe : Chicken with Ginger, Black Pepper and Chestnut Mushrooms.

On this occasion we are using Lidl Skinned and Boned Chicken Thighs instead of chicken breasts. Another find, was the use of Lidl Leg of Lamb Chops was tastier and much better than buying either a leg of lamb or a neck fillet.

Over the past few weeks Joyce has been experimenting with the curries by using various cuts of beef and fish, Cod, Pollock and Fresh Tuna, all were excellent and well worth trying, my favourite is Tuna.

I am writing this as the aroma is just coming through from the kitchen, and I'm having a glass of Californian Merlot.

 

[GMJ]

I think that chicken one is our favourite too Drew

 

[Pudsey_Bear]

Thanks Alan, Glad the wife got it okay, Got home tonight so I'll give it a bash next week maybe.

I did try it in the van all hand whisked and it did rise a bit better but not as it used to.

the curries we took away were just the ticket for the van, so a further thanks to that Welsh bloke

and Asda flatbreads completed it

 

[Pudsey_Bear]

Now I'm back home I'll be doing toad in the hole again starting tomorrow, I'm also going to be doing a batch of chicken curry we enjoyed them so much.

 

[Pudsey_Bear]

This is the latest result I went for 200ml of liquid, 150 milk 50 water and there is an improvement over recent puds, but still not rising much above the dish sides, but the middle is about where it should be.

However we're having Chicken curry tonight which goes really well with pud risen or not, but I think I may have spotted the cause, I'll try it out and report the results tomorrow.

 

[Pudsey_Bear]

Didn't do one until last night, and the result isn't conclusive but I tried it and it did rise better.

I think it's the actual kitchen which is the problem, we have a tiled floor and marble worktop so as soon as I put the dish down it's being cooled rapidly, so last night I put a tea towel onto a wooden breadboard and got this.

As you can see the furthest corner has risen as usual but the others are still a bit low, it should be about 3-4 inches high on all four sides.

I just made a Beef curry to Grahams recipe, and this time I followed it more to the letter, and used those spoon size jobbies, instead of just guessing using a teaspoon and it is seriously good, so on Saturday we'll have that for tea and I'll make a couple of 8 inch puds as bowls as they do compliment each other very well.

 

[JanHank]

Gis a bit 🙏 looks very yummy.
Good thinking about the cold Kev, the mix should be kept cold until used, but the cooked pud not, well not straight away, cold pud with jam my Auntie Emma loved.

 

[Pudsey_Bear]

Get your own.

Dunno how to get around this heat problem, we only have a induction hob, no good to warm the tin.

The oven has a drop down door, that might work, but bending is too painful.

 

[JanHank]

Get your own.

Dunno how to get around this heat problem, we only have a induction hob, no good to warm the tin.

The oven has a drop down door, that might work, but bending is too painful.

What if you turn off the oven and leave it in the oven with the door open, or as it´s a drop down door leave it on the door until you want to eat it.
Bugger your making my mouth water, I haven´t had a Yorkshire pud for ages.

 

[Pudsey_Bear]

have you not been following this pud saga?

the oil is not staying hot enough to make the pud rise it needs that initial heat to make it work so turning the oven off is a bad idea.

 

[JanHank]

I mean after the pud is cooked and to keep it warm until you need it, you realised it collapses on the Cold worktop.
the fat should be spitting hot before the batter goes in, are you just heating the fat on the hot plate? The whole pan needs to be piping hot not just the bottom, so it has to be heated in the oven. No I haven`t read all of the posts, sorry.