bluekarin Posted February 8, 2013 Share Posted February 8, 2013 Made some yoghurt yesterday. I may have left it in the warm place too long as its a bit tart, from what I have read about that, so will be a bit stricter with timings next time. But it has set and tastes like the shop stuff. Oh, the other thing I will change is use full fat milk and a nicer plain yog like Yeo Valley for the starter as I love that stuff. Then if it tastes nice I won't need to buy any natural yoghurt again I have also baking a boiled fruit cake. Not sure how successful this one will be as I used some frozen berries to make up the fruit content, which was mainly blackberries and black currants. Can you guess what colour the batter is? Yup, black! I am sure it will taste fine Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 8, 2013 Author Share Posted February 8, 2013 Sounds fine to me, I'm sure it will be lovely. I made a batch of soft, wholemeal tortillas - something else I need never buy again! They were so easy. Quote Link to comment Share on other sites More sharing options...
CatieB Posted February 9, 2013 Share Posted February 9, 2013 Sounds fine to me, I'm sure it will be lovely. I made a batch of soft, wholemeal tortillas - something else I need never buy again! They were so easy. Ooooo probably a very silly question but how do you make them? I make bread but buy tortillas! BlueKarin, I make my own Yog and use skimmed UHT milk, usually the value stuff and my results are thick and yum. But it may depend what Yog you are used to eating ie full fat or no fat. I use my Yog in mashed potato instead of milk butter cream etc and it really is lovely. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted February 9, 2013 Share Posted February 9, 2013 BlueKarin, I make my own Yog and use skimmed UHT milk, usually the value stuff and my results are thick and yum. But it may depend what Yog you are used to eating ie full fat or no fat. I use my Yog in mashed potato instead of milk butter cream etc and it really is lovely. Then maybe the sourness is due to being kept warm for too long My fave natural yog is Yeo Valley either low or full fat as it has an amazing taste. Not too keen on Danone set yog as its a bit too tart. I will keep at it as I am amazed at how easy it was. I want to have a look in Lakeland at their yog kits - do you need to use them in yog makers? Quote Link to comment Share on other sites More sharing options...
CatieB Posted February 9, 2013 Share Posted February 9, 2013 I make mine in the lakeland electric maker mentioned earlier in this thread, I think. I also have a spare pot so my next batch can be made from the current one. I don't use the kits or mixes IMHO they are as expensive as buying yoghurt. However I have a friend that's uses them daily and loves them. Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 11, 2013 Author Share Posted February 11, 2013 Sounds fine to me, I'm sure it will be lovely. I made a batch of soft, wholemeal tortillas - something else I need never buy again! They were so easy. Ooooo probably a very silly question but how do you make them? I make bread but buy tortillas! I used HFW's recipe in his Family Cookbook but most recipes for flatbreads are similar, I started off on a Mexican cookery site..... Quote Link to comment Share on other sites More sharing options...
superkitty Posted February 12, 2013 Share Posted February 12, 2013 I put a whole chicken in the slow cooker and cooked it on low all day - beautifully tender, it just fell apart when I took it out! I made chicken pasta and have a big plate of chicken in the fridge to last the next couple of days. Then after stripping the chicken I put the carcass back in with the juices, some water, carrots, celery etc and left if on low overnight. The house smelled glorious this morning, and I have a load of lovely chicken stock to bag up and freeze. It's the first time I've cooked a whole chicken in it, I can't believe how easy it was and how well it worked!! I'm sure I saw the idea on here somewhere, so thanks omleteers Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 23, 2013 Share Posted February 23, 2013 We made the Hairy Bikers chicken, ham and leek pie for our tea tonight. It wasn't as nice s I hoped, the pastry was a bit dry and I would leave the garlic out of the filling next time. Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 24, 2013 Share Posted February 24, 2013 Roast Barbery duck for Sunday lunch followed by rice pud A friend of ours gave us the duck for Christmas and we were going to have it for OH's birthday but ED wasn't home until this weekend, so we waited until now. It was yummy. Quote Link to comment Share on other sites More sharing options...
Sue_F Posted February 24, 2013 Share Posted February 24, 2013 Sticky toffee cupcakes with salted caramel buttercream Quote Link to comment Share on other sites More sharing options...
redhotchick Posted February 25, 2013 Share Posted February 25, 2013 I made a plum and apple crumble yesterday for after Sunday lunch. I'm trying to eat more fruit Last week I made poached pears covered with a warm sauce of cream and chocolate, yum! Quote Link to comment Share on other sites More sharing options...
redhotchick Posted February 26, 2013 Share Posted February 26, 2013 Tonight I've got a lamb curry simmering on the stove. Make it tonight, eat it tomorrow, or maybe the next day. Quote Link to comment Share on other sites More sharing options...
Sue_F Posted March 3, 2013 Share Posted March 3, 2013 I've got olive oil bread dough rising Quote Link to comment Share on other sites More sharing options...
Geoid Posted March 3, 2013 Share Posted March 3, 2013 Got a roast chicken in the oven right now Quote Link to comment Share on other sites More sharing options...
chickencam Posted March 4, 2013 Share Posted March 4, 2013 Steam roasted a gammon joint yesterday and glazed it with a black treacle, mustard and orange glaze, very yummy. Good Food mag recipe from their prepare ahead meals small book. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted March 4, 2013 Share Posted March 4, 2013 To use up some useless brown bread which was far too soft and fell apart if any spread was brought near to it, I made a treacle tart and a bread pudding. Look infinitely better than boring brown bread Quote Link to comment Share on other sites More sharing options...
kinsk Posted March 4, 2013 Share Posted March 4, 2013 Made a gorgeous bloomer yesterday and some minestrone soup, went down a storm for lunch and then fish pie for dinner, a real comfort food day! Quote Link to comment Share on other sites More sharing options...
redhotchick Posted March 4, 2013 Share Posted March 4, 2013 I made a tasty seed loaf, from a supermarket mix, I left it to prove in the fridge overnight and cooked it in the morning, but as my oven doesn't have a timer, I had to get up early to pre heat it anyway. I don't feel like I saved much time by doing the kneading the night before. It is a tasty loaf with a good texture. Not sure I'd buy it again though, given the list of ingredients! Tonight I have been making baked vegetable crisps, including Parsnip, carrot and kale. I have definitely had my five a day today! Quote Link to comment Share on other sites More sharing options...
Sue_F Posted March 5, 2013 Share Posted March 5, 2013 Blueberry cupcakes with lemon icing yesterday Quote Link to comment Share on other sites More sharing options...
Grandmashazzie Posted March 14, 2013 Share Posted March 14, 2013 I have just made 2 lemon drizzle cakes,great used up 8 eggs! Quote Link to comment Share on other sites More sharing options...
bluekarin Posted March 14, 2013 Share Posted March 14, 2013 I made 1 and 1 1/2 bottles of Thai sweet chilli sauce So nice to make something so tasty from a few ingredients. Quote Link to comment Share on other sites More sharing options...
kazaddress Posted March 21, 2013 Share Posted March 21, 2013 I made this today -Moroccan chickpea soup plus -2 loaves of bread, -6 jars of marmalade -1 large malt loaf -3 pints of chicken stock (more soup for lunch tomorrow) Quote Link to comment Share on other sites More sharing options...
bluekarin Posted March 21, 2013 Share Posted March 21, 2013 I made this cake a couple of days ago. It does go into two layers, but is really quite eggy I wonder if I can use an egg less? I am thinking of trying it with lemon rind and see if that cuts through the eggy taste. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted March 21, 2013 Share Posted March 21, 2013 I like the look of the chocolate version! I wonder if it could be made with gluten free flour? Quote Link to comment Share on other sites More sharing options...
redhotchick Posted March 22, 2013 Share Posted March 22, 2013 Carrot cake! I use a different recipe every time! I always forget what I've done previously! I've sent my self a note about this one, so I'll remember what I did! I'm taking it in to work tomorrow. Quote Link to comment Share on other sites More sharing options...
