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In The Kitchen Today

Found a new recipe for mince pie last week so tried it out today and the pasrty is lovely, you do it with butter, icing sugar, ground almonds, plain flour and wait for it soft cream cheese, I used Sainsbury's own. I must say they are the best I have ever done and all my neighbours think so too. If anyone wants I willl scan the recipe later or tomorrow
 
Yes please Patty and a copy of your batter recipe as I have mislaid it? They sound delicious by the way. Jean.
 
Jean, like you we try not to make the Thrush's and Blackbirds tame, because we find they become a responsibilty and a worry. We have done it in the past and being a but soft with animal's, I do nothing but worry if they don't appear at their usual times. I know you lost your lovely Blackbird this year and that's what happend to us with a Thrush.
 
Brian turners Yorkshire pudding full proof
Ingredients

1 large cup plain flour
a pinch of Salt
1 large cup Eggs
1 large cup milk and water mixed
1 tbsp Malt vinegar
120g beef dripping, for cooking

Heat 200 or no 6 25mins about

Will scan the pie recipe tomorrow Jean, measure out all ingrediants in same cup, not too big and just keep breaking the eggs in until they fill the cup, usually 3 big ones for the yorkshires
 
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View attachment 61901Here you are Jean hope you can read it, I did try to enlarge it when I scanned it but it didn't work. Do try them they are melt in the mouth jobs please
Can anyone make this bigger
 
Can't read the too small writing, Patty - hope someone can make it larger. They sound delicious. Miriam.
 
Yesterday morning I removed as much fat as possible fron six pieces of ox tail then put them on to boil.I then chopped two onions and put them into the slow cooker, this was followed by half a pint of beef stock and a cup of pearl barley, some thyme from the garden, a tablespoon of tomato puree and a dessert spoon of jamacian curry powder. I then drained the ox tail and put it into the slow cooker, squeezed a lime over it and put it on low for about eight hours. I had dinner last night and what was left of it tonight and it was delicious.
 
Trevor I have some ox tail with very little fat on and am going to make a stew. I will be adding a tin of hearty soup. Today Pete had fish chips and mushy peas with two eggs while I made rice noodles with bacon carrots and cooked two ducks legs red and spanish onion mushrooms and five king prawns. I fried the latter in sesame oil and it was blooming lovely. Jean.
 
Hello Jean, when you tell me what you have cooked, could you lie a little and tell me it was something I would not like please??
 
Because of my health issues mince pies are a no no for me although I used to love them. They, along with anything else containing sugar has been banished from my life. Well, no, that is not totally true because for years I have used a sweetener known as Hermasetas which is sugar free and can be used in place of sugar. The truth is that commercially produced cakes and jams and the like have not passed my lips for many years, but I do make small amounts of preserves, chutneys and jams. My wife has cooked a main meal for me every day for 39 years, it will be forty years this October, except when I had a night out when trucking or when either of us has been in hospital, or when I have cooked for us in recent years. I do not do roasts and the like, I cook what Miriam calls the 'Funny Food'. We both love parsnips and I grew some last year, they were lovely but if we use Bernards method of cooking them my wife has to be very mean with the honey.
 
John I love pasta too but Pete does not eat it so I hang on till my grandchildren visit. This is what I cooked yesterday. Mike gee the nearest thing to angel hair. Jean.
 
Jean, Jean, Jean, most of us use this thread to inform other members of our attempts to master culinary skills, I am begining to think you are just teasing us and trying to tempt us with your obvious knowledge of cooking.
Mind you, I think Johns italian looked delicious.
 
Jean, I like the look of your pasta meal. I like mushrooms and prawns and a little pasta, so I would eat this meal. Miriam
 
This is rice noodles fried in sesame oil that I have not used before but I love it. I will add peas next time. There is a ducks leg cut up too. Jean.
 
These were from Aldi Pete and are very fine. Just add what takes your fancy on the day or what is in the fridge?. Jean.
 
Today I almost cooked pork which was sliced like thin fingers, then I almost cooked a wok half full of callabrese peas spring onions and mushrooms. I then divided the vegetables into two, then did the same with the pork. I returned one lot to the wok and the other lot into two dishes for tomorrow. I added a low-fat coconut stir fry sauce and half a pack of noodles. Finished cooking it and had a lovely dinner with same again tomorrow.
 
View attachment 63479I have found a few pages all about being thrifty during the 30s and 40s. It is mainly DIY and make do and mend, but there are a few recipes and here is one of them.
 
This is a book I've just obtained, very good with some great recipes.
I've always said the reason our mob are so healthy is because of the war time food (or lack of it).
 
That looks good John. We watched a programme where they found some old soldiers and got them to cook some of the food they used to have when in the war. I cooked steak and kidney yesterday and Pete decided he didn't want me to do pastry so he had it with home made chips and veg. I had it with veg and a couple of new potatoes.
 
Did cheese cakes the other day for my family, neighbour Joan and saved to slices of the pineapple chocolate chip one for myself. I bought two fresh pineapples for £l.00. Jean.
 
Maggs the only pud he eats is an apple pie with custard and I scrump my apples from my sons garden. Oh tell a fib he likes a crumble now and again too. My mom was a pastry cook and she made lovely cakes too so I had a good teacher. I am just cooking the inside of a steak and kidney pie at the moment and will top it tomorrow. Hope you are feeling a bit better today Maggs?. Jean.
 
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