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In The Kitchen Today
- Thread starter Alf
- Start date
Claribel
master brummie
HP Sauce is now made by Heinz in Holland, so I wont be trying it.
lencops
gone but not forgotten
Astonian, I hope you are not going to pour it like a bottle of Guinness into a Pint glass and drink it Ha!, Ha!. Len.
Patty
master brummie
I made a beef and kidney stew last night and for the first time in about yrs I made some dumplings and dropped them in, ( I didn't do any potatoes so I was a bit good) it was delicious. I had lost 9Ib in 4 days due to the dreaded bug so I mad the most of it will I can, know what shall I be naughty with tonight????????
G G Jean
Brummy Wench.
I made the filling for a pie last night with beef, kidney, onion and mushrooms. I am doing the pastry today and it is one of Pete's favourites. Can't beat home made. Patty your's sounds lovely and I too have lost a few pounds due to this horrible bug. Hope you feel better. Jean.
greywolf
hunter of ancestry
i use to get Smedley beef steak and kidney pies when i was younger and canada still imported products from britian ..the pies were sooooo good i loved the pastry it was like puff pastry...good stuff ...really choked that they stop importing ..if we can import from the states or other places than why heck not britian
Hi len
i always keep a bottle guinie in the fridge any way but i shall have it with my steak and chips saturday evening at home
i will let you know what it is really like i hope it does not spoil my steak
len to be honest it was not my choice i was not there when the mrs bought it at morrisons as i did say orinionaly i would not buy there products
when i knew the swedes had nicked it and relabeled but this will be a one off for me
will keep you posted and my verdict astonian
i always keep a bottle guinie in the fridge any way but i shall have it with my steak and chips saturday evening at home
i will let you know what it is really like i hope it does not spoil my steak
len to be honest it was not my choice i was not there when the mrs bought it at morrisons as i did say orinionaly i would not buy there products
when i knew the swedes had nicked it and relabeled but this will be a one off for me
will keep you posted and my verdict astonian
db84124
Brummophile
.... thanks to the Germans accusing the Spanish (wrongly) of causing a deadly outbreak of food poisoning due to a highly virulent strain of bacteria found on imported cucumbers, their price has come down dramatically. Taking full advantage of this unfortunate situation, this was one of the side dishes accompanying our steak supper yesterday evening: sliced cucumber with yoghurt and a sprinkling of dill, salt and pepper to taste - but try adding extra pepper. Delicious. D.
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maggs
master brummie
Well, I just hope this outbreak of e-coli, whoever is to blame, will bring more English food's into the supermarket's. Our local greengrocer is selling Newmarket cucumber's and they are delicious. We need more local product's in the shop's. I refuse to buy imported food as much as it's possible to do so.
G G Jean
Brummy Wench.
That looks delicious David. I love cucumber but it does not like me!!. I cooked a piza yesterday although I don't eat much of it but took some round to the grandsons. This is it before and I added cooked sliced sausages half way through baking. Sorry I forgot to take one of the finished piza. I prefer it with a thin base though. Jean.
john knight
signman
I'm afraid to say that Guinness sauce is revolting.
Patty
master brummie
I am trying to think of a few pudding to do quick and easy from things I would usually have in the cupboard. I also would like to know if anyone has frozen a trifle? I thought of making a few individual ones and freezing them, with the cream on, I wondered what the custard would be like when thawed.
Shortie
master brummie
I froze a trifle years ago but it was a failure, as the milk separated. There is a milk (forget the name of it) that you can freeze, which I think would do Ok in a trifle. The rest of it was OK. I used to do a pudding where I used suet (the light variety) and make it like a dumpling only sweet, and bake it - that was nice, but a bit crispy on the outside. My children used to call them 'rocks' but they vanished quickly. Rarely do puds these days for health reasons (husband's more than mine) so we stick to low fat youghurt except on Sundays.
