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In The Kitchen Today

Patty I must congratulate you on sneaking the word 'OLD' into your post to Jean - neatly done if I may say so?
 
Morning Bernie, I didn't look at it like that he he. Actually I was betting most of Jeans recipes are her moms as she was a brilliant cook and it was her job also at I C I
 
I know Pat. I will copy it later if it can be read through all the flour it's had on it over the years. I think the book is over 30 years old. Will take a photo of the finished pasties later. Bye. Jean.
 
These are what I cooked today two parcels and two pasties. Finished off the part cooked bagguets from Aldi. Eight variety bag for 99p very good value. Pete will have ham on a couple tonight. Iceland have a very good deal on their fresh chicken. I cut it in half with my lethal knife and will use the one to make a curry tomorrow and freeze the other.. The ingrediants for the pastry fillings are eight posts back. TTFN. Jean.
 
Miriam sorry I missed you. I have several hand written ones but my pastry ones of out of the Bero cook book and another very old one that I can barely read for spilled flour and stuff. Bye. Jean.
 
My curry and pila rice in stages. The chicken was off the breast the wing and frame is for a soup and broth for gravy and the leg has gone in the freezer all of which came from half of the Iceland chicken. Jean. ps the offending bit of skin in the first photo was removed.
 
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Oh Dave you gave the game away!!!!!!. I have a kitchen unit full of spices most of them from Wing Yip. They do a good range of Indian as well as Chinese food. Pete prefers Chinese food but not too often. Too much of a good thing and you get fed up with it. As they say variety is the spice of life. Dek If I do a curry at the van I do have a few people on me list for a portion, Bye. Jean.
 
Today I cooked, well I don't know what it is called. We buy a nice piece of unsmoked Gammon and dice it into small pieces. Boil it gently until cooked. Meanwhile I cook enough pasta for two, when the past is done drain until dry and add a tomato and sweet chilli pasta sauce, or a different one to your liking. Return it to the heat and add the cooked gammon and a small jar of pitted black olives. Let it all heat through and serve.
 
Today it is Kedgeree, no no, not the usual salty haddock that is smoked artificially with chemicals, oh no. I make this one with traditionally smoked Mackerel. The Mackerel is from somewhere near Hull/Grimsby. An old trucker friends son is on the road and he brings me some down when he passes there.
I add a small amount of olive oil and a small cup of water to a saucepan and bring it to the boil, add a finely chopped onion and a tea spoon of curry powder, stir occasionally until cooked, then add a cup of frozen peas. Meanwhile flake the the mackerel and remove any bones and skin. Add the mackerel and gently move it all around to stop it burning, you should have put a packet of ready cooked rice in the microwave by now. When the mackerel is cooked add the rice to the saucepan and mix it all together. serve and enjoy.
This is especially simple if you use ready cooked mackerel strips from most main supermarkets.
 
Hello Ray, I really do love food of all sorts. When I was younger and did physical work My mates used to say I could eat kerb stones dunked in diesel. I have always had a wight problem and have to be very carful what I eat. I do eat the correct things but I eat too much. It is almost impossible for me to leave anything. For this reason we steam, boil or grill everything. Always check the fat content and aim for less than 5% per 100 grms. Eating out is not so easy but we use The Hollybush near to Belbroughton. They do a lot of fish, jacket spuds and salads.
 
the photo.doesn't do it justice Jean.the perfumary of the spices,herbs and fresh picked fruit and veg...a food lovers paradise.
 
Today I will have made and cooked 10 Christmas Puddings to accompany the 2 Christmas cakes made earlier. Oh and yes I know I am running late but if I feed them with enough brandy no one will notice.
 
i am so proud of you gents on the forum. pete has never cooked up till now and yet his three brothers all do more than their fare share so you can't blame his mom. my two lads cook and young pete does 90% o their's. steve is a good cook but bev does most of it. i can't say too much but pete did sausages last night and cremated them and they were still pink in the middle but i must be careful as not to hurt his feelings. i have defrosted a carton of curry i cooked last week and that will do me. bye. jean.
 
Right on Ray - it is that or starve - well not quite but how often can you have scrambled egg?
 
The truth is Bernie,I love cooking... and eating it.Once cooked for eighteen people for xmas dinner, my wife was in Australia at the time so no help there,didn't have any complaints,exept, I forgot the xmas pudding.
 
Oh I usually forget something at Christmas. I enjoy cooking my OH doesn't easy as that. Hardly did any until in my early '50's - Now it's MY KITCHEN MY WAY!
 
The truth is, cooking is as easy or as difficult as you want it to be. We have a cooker with 4 rings, an oven and a grill. We use this appliance for most of the cooking. We have a pressure cooker wich is very easy and quick to use, and we have a slow cook or crock-pot as they are sometimes called. This is a very good way of cooking many main meals. We also have a dual microwave but it is used for re-heating rather than cooking. I am seriously considering purchasing an Halogen table top cooker. If you have not seen one of these they consist of a glass bowl and a lid with the heater inside. It will cokk a complete meal faster than conventional cookers but not quite as fast as the microwave. A good point is that the fat is allowed to drain off like a G.Forman grill whilst it is cooking. They are also quite easy to clean.
 
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Today I made a large pot of vegetable soup. Swede, carrots, celery, sweet corn and onion with a few drops of Tobasco cauce and vegetable stock base. That will last for a couple of days.
For the evening meal I cooked pork sir fry, with more sweet corn, courgette, mushrooms and a few green leaves, plum sauce and served with rice.
 
I was in our local TESCO the other day and they had Apple and Mincemeat Strudel on offer at 75p, quite big enough for
three, and had some today for my pudding and its beautiful, have had Apple Strudel lots of times but never with mincemeat
worth a try unless you are on a diet after Chrismas, not been much on this thread recently Alf, Bernard
 
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