chickencam Posted January 30, 2016 Share Posted January 30, 2016 Had the left overs with Mexican spices and tacos, pulled lamb, so good Quote Link to comment Share on other sites More sharing options...
Saronne Posted January 31, 2016 Share Posted January 31, 2016 Marmalade! I'd forgotten what a faffy, sticky ordeal it was making the stuff, but the finished product came out surprisingly well. Jam is soooo much easier. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted January 31, 2016 Share Posted January 31, 2016 Profiteroles for the first time, so easy and delicious. Though what to do with the left overs as they will go soggy....so far I've open frozen them and going to serve them frozen with a warm chocolate sauce on top. Any other ideas? I used the BBC recipe on the good food [http://www.bbcgoodfood.com/recipes/1162666/mums-best-profiteroles] Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 1, 2016 Share Posted February 1, 2016 Profiteroles for the first time, so easy and delicious. Though what to do with the left overs as they will go soggy....so far I've open frozen them and going to serve them frozen with a warm chocolate sauce on top. Any other ideas? I used the BBC recipe on the good food [http://www.bbcgoodfood.com/recipes/1162666/mums-best-profiteroles] Left over profiteroles mmm...not sure I understand Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 1, 2016 Share Posted February 1, 2016 Your idea sounds pretty sensible. Quote Link to comment Share on other sites More sharing options...
Daphne Posted February 2, 2016 Share Posted February 2, 2016 We had roast pheasant, roast Cyprus spuds, and baked spiced cabbage last night to use the oven. Tonight it will be something with the stock, probably risotto. As far as marmalade is concerned, I have the answer, move next door to 2 marmalade making enthusiasts and eat theirs Sometimes I feel a bit like Brucey 'Yours is my favourite' 'Oh no, yours is my favourite' Quote Link to comment Share on other sites More sharing options...
bluekarin Posted February 2, 2016 Share Posted February 2, 2016 Profiteroles for the first time, so easy and delicious. Though what to do with the left overs as they will go soggy....so far I've open frozen them and going to serve them frozen with a warm chocolate sauce on top. Any other ideas? I used the BBC recipe on the good food [http://www.bbcgoodfood.com/recipes/1162666/mums-best-profiteroles] Left over profiteroles mmm...not sure I understand A misnomer if ever I heard one. A bit like left over wine (whatever That is!) Quote Link to comment Share on other sites More sharing options...
Saronne Posted February 2, 2016 Share Posted February 2, 2016 Yes, brilliant idea! Wish I had some marmalade-making enthusiasts living nearby. Have to say, though, I've made 22 jars and hope this will last me a couple of years! First batch was a rich orange colour and the second batch (made with dark muscovado sugar and a splash of brandy) came out a warm auburn colour. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted February 2, 2016 Share Posted February 2, 2016 Thank you all for your comments about profiteroles , OH was unwell otherwise there wouldn't have been any left! Quote Link to comment Share on other sites More sharing options...
mullethunter Posted February 7, 2016 Share Posted February 7, 2016 Am attempting rainbow heart cookies as seen on Instagram from Eugenie Kitchen. Very involved but will be so happy if they come out well! Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted February 7, 2016 Share Posted February 7, 2016 Massive pot of soup form fridge bottom veg and lentils and spinach done in the pressure cooker and sloppy joes from the feed a family for £20 a weeks recipe on fb from Turkey mince - its done in the slow cooker Not tired it before so will see how it does - added a bit more spice to mine. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted February 7, 2016 Share Posted February 7, 2016 Am attempting rainbow heart cookies as seen on Instagram from Eugenie Kitchen. Very involved but will be so happy if they come out well! Id love to know how you get on. I saw these on Top Tips or something like that and though wow. But they are, like you say, quite involving. Quote Link to comment Share on other sites More sharing options...
mullethunter Posted February 7, 2016 Share Posted February 7, 2016 They took me all day (although to be fair most of the time something was chilling in the fridge), and it was more like modelling than baking, but I'm pretty pleased with how they've turned out. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted February 7, 2016 Share Posted February 7, 2016 Slow cooked leg of lamb, yum and apple and raspberry crumble...YUM! Quote Link to comment Share on other sites More sharing options...
bluekarin Posted February 7, 2016 Share Posted February 7, 2016 They look fab, mullethunter! Well done I love how bright your rainbow colours are too. Do they taste nice as well? Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted February 7, 2016 Share Posted February 7, 2016 Wow to the rainbow biscuits. Well done I don't have the patience!!! Quote Link to comment Share on other sites More sharing options...
Daphne Posted February 8, 2016 Share Posted February 8, 2016 They do look great - well beyond my patience as well (and capabilities!) Today I will be mostly slow cooking a gammon joint, to have with mashed potato and a green veg. After my last post about everything I'd cooked in the oven to maximise using it......the next day the heating element refused to work and tripped the electrics in the whole house New oven arriving today, but will be awaiting a man to fit it Quote Link to comment Share on other sites More sharing options...
mullethunter Posted February 8, 2016 Share Posted February 8, 2016 They don't really take a great deal of skill but yes a lot of patience and expensive food colours to get them so lovely and bright. They taste like normal sable biscuits - fine but not as interesting as they look! Did wonder what it would be like if you put a different flavour essence in each colour! Quote Link to comment Share on other sites More sharing options...
Daphne Posted February 8, 2016 Share Posted February 8, 2016 After my last post we have had a day of Imogen, so no electrics for quite a bit of the day. Then the oven wouldn't fit in the alloted space, it came without any lead whatsoever, so OH and neighbour had to cannibalise the old oven, and it was all fitted with star screws (whatever they are) which aren't your regular screws apparently, and which cause language I am beginning to think that I either won't cook or won't post again, although dinner was passable, despite being boiled at one stage as there wasn't enough time left for a slow cook On the plus side, the new oven seems to have a pizza setting Although for obvious reasons I haven't dared switch it on Quote Link to comment Share on other sites More sharing options...
Luvachicken Posted February 8, 2016 Share Posted February 8, 2016 Those biscuits are beautiful Mullethunter Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted February 8, 2016 Share Posted February 8, 2016 After my last post we have had a day of Imogen, so no electrics for quite a bit of the day. Then the oven wouldn't fit in the alloted space, it came without any lead whatsoever, so OH and neighbour had to cannibalise the old oven, and it was all fitted with star screws (whatever they are) which aren't your regular screws apparently, and which cause language I am beginning to think that I either won't cook or won't post again, although dinner was passable, despite being boiled at one stage as there wasn't enough time left for a slow cook On the plus side, the new oven seems to have a pizza setting Although for obvious reasons I haven't dared switch it on Bet you will love the new oven eventually - the new ones do not come with a lead for a good reason as all electric cookers are SUPPOSED to have a qualified electrician fit them in - my OH had to get our lead from an electrician who let us do it too but that is why. I wonder what the pizza setting is like? Quote Link to comment Share on other sites More sharing options...
Daphne Posted February 9, 2016 Share Posted February 9, 2016 Ah, that explains it- and the £79 fitting cost. OH has volunteered to make pizza tonight, so will report back. Pizza followed by pancakes, we are healthy Quote Link to comment Share on other sites More sharing options...
mullethunter Posted February 9, 2016 Share Posted February 9, 2016 We're having pizza and pancakes too! Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted February 9, 2016 Share Posted February 9, 2016 fish homemade chips, peas and pancakes with blueberries and cream! extremely healthy!! Quote Link to comment Share on other sites More sharing options...
Daphne Posted February 11, 2016 Share Posted February 11, 2016 Well, I'm not sure what the pizza setting was all about - the oven set itself to 200 (we normally have it on 220 for the base); and we ended up with a slightly overcooked pizza (got rid of some of the weird ham though) as we were mentally compensating for the lack of heat, but I guess that's to be expected as you get used to an oven. Another lesson learnt is that low fat mozza (bought by accident) has a weird rubbery texture and doesn't melt properly. Couldn't face the pancakes though Tonight its fried salmon, flaked into some rice, avocado, cucumber and seaweed, as a warm salad. This started off as a real, sensible recipe, back in the mists of time, you dress the rice with rice vinegar and miso, but its become a weekday short-cut no-effort, staple, dressed with ordinary vinegar and soy I bought OH some smoked seaweed as part of a food parcel for Xmas - it was delicious. I'd never seen it before, I bought it in a farm shop (not a seaweed farm!), it makes an excellent nibble that I hope is lower in fat/calories than my usual crisp Quote Link to comment Share on other sites More sharing options...
