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Recipes

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TCK
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A Miserable Little Pile Of BULL ****!

Re: Recipes « Reply #30 on: July 06, 2009, 11:36 PM »
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Fair enough.  Though I will say that I'm a whiz with the ice cream making, made a Gold Bar one a few weeks ago, tasted just like the real thing!
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Elly
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Re: Recipes « Reply #31 on: July 06, 2009, 11:43 PM »
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Fair enough.  Though I will say that I'm a whiz with the ice cream making, made a Gold Bar one a few weeks ago, tasted just like the real thing!
Now you're talking....  drool
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Mark
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Re: Recipes « Reply #32 on: July 06, 2009, 11:46 PM »
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Fair enough.  Though I will say that I'm a whiz with the ice cream making, made a Gold Bar one a few weeks ago, tasted just like the real thing!
I tried some of it and it was sickening to say the least.
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TCK
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Re: Recipes « Reply #33 on: July 07, 2009, 01:22 AM »
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Hey, you've gotta indulge sometimes :/
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Daisy
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Re: Recipes « Reply #34 on: July 08, 2009, 04:45 PM »
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Cooking these today ....

ROASTED BEETS WITH LEMON-THYME CRÈME FRAICHE

Courtesy David Bull @ Driscoll Grill
Serves 4 – Absolutely Fabulous

2 cans baby beets-in-water or 14 baby beets freshly cooked
Water as needed
½ C Rice Wine Vinegar
1 C sugar

Preheat oven to 350F.  In a large sauté pan add the rice wine vinegar and sugar and bring to a boil.  In a large bowl combine the cooked beets and the sugar-vinegar mixture – this can sit around for a few hours.  Place the coated beets onto a baking sheet and roast for 5-8 minutes or until heated through.  Keep warm for assembly.

Lemon-Thyme Crème Fraiche
½ C crème fraiche
1 lemon, juiced and zester
2 t thyme, picked, stems removed
Salt to taste

Combine all ingredients and add salt to taste.

Assembly
Arrange the baby beets in a medium sized serving dish.  Place a dollop of the lemon-thyme crème fraiche in the center of the beets right before service.  Garnish with freshly grated lemon zest and springs of thyme.

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TCK
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Re: Recipes « Reply #35 on: July 08, 2009, 05:23 PM »
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Bears, beets, Battlestar Galactica.
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Elly
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Re: Recipes « Reply #36 on: July 08, 2009, 07:42 PM »
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Cooking these today ....

ROASTED BEETS WITH LEMON-THYME CRÈME FRAICHE

Courtesy David Bull @ Driscoll Grill
Serves 4 – Absolutely Fabulous

2 cans baby beets-in-water or 14 baby beets freshly cooked
Water as needed
½ C Rice Wine Vinegar
1 C sugar

Preheat oven to 350F.  In a large sauté pan add the rice wine vinegar and sugar and bring to a boil.  In a large bowl combine the cooked beets and the sugar-vinegar mixture – this can sit around for a few hours.  Place the coated beets onto a baking sheet and roast for 5-8 minutes or until heated through.  Keep warm for assembly.

Lemon-Thyme Crème Fraiche
½ C crème fraiche
1 lemon, juiced and zester
2 t thyme, picked, stems removed
Salt to taste

Combine all ingredients and add salt to taste.

Assembly
Arrange the baby beets in a medium sized serving dish.  Place a dollop of the lemon-thyme crème fraiche in the center of the beets right before service.  Garnish with freshly grated lemon zest and springs of thyme.


I see lots of instructions - they just don't gel in my head.  Frown    Sounds amazing, though  Little tongue man
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Daisy
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Re: Recipes « Reply #37 on: July 08, 2009, 08:01 PM »
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I can see you didn't get allocated the cooking gene Elly ..... lol  but, I'd bet you have oodles of other things going for you that more than make up for it .....
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Elly
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Re: Recipes « Reply #38 on: July 08, 2009, 08:07 PM »
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I can see you didn't get allocated the cooking gene Elly ..... lol  but, I'd bet you have oodles of other things going for you that more than make up for it .....
I once made a steak pie..... the pastry all collapsed in the middle... very unappetising - the sound of my kids' laughter still rings in my ears.   lol
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Daisy
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Re: Recipes « Reply #39 on: July 08, 2009, 08:08 PM »
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I once made a steak pie..... the pastry all collapsed in the middle... very unappetising - the sound of my kids' laughter still rings in my ears.   lol

 lmao  sorry Elly !!  Just like everything else, you need to practise a little bit!
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Elly
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Re: Recipes « Reply #40 on: July 08, 2009, 08:11 PM »
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lmao  sorry Elly !!  Just like everything else, you need to practise a little bit!
No staying power.... that's my problem.  Wink  No patience whatsoever.  It's a curse.  You sound like an amazing cook.  Can I employ you....  lol
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Hazybear
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Re: Recipes « Reply #41 on: July 08, 2009, 08:12 PM »
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Not so much a summer pudding but always goes down well - sticky toffee pudding  yay

Cake:
3oz butter or marg
5oz castor sugar
2 eggs
6oz Self-Raising flour
6oz stoned dates
6 fl oz boiling water
½ tsp vanilla essence
¾ tsp bicarbonate

Chop the dates and pour on boiling water, put in vanilla essence and bicarb and simmer until it reduces to mush. Remember to stir otherwise it might stick to pan.

Cream butter and sugar, add eggs and then sift in flour and stir well, then add date mixture and stir well.

Put into pudding dish.

Put into oven at 160/180 for 35 minutes or until cooked. Leave a few minutes and take out of dishes and put in a serving dish.

Sauce:
6oz soft brown sugar
4oz butter
6 tbsp double cream

Melt butter and sugar, stirring well and bring to boil while still stirring.

Take off stove and add tblsp of double cream unwhipped.

Pour over puddings and serve with single cream.

Oh and coz I'm lazy I can't be bothered converting this to metric, but 1 oz is 85g ! Smile
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Daisy
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Re: Recipes « Reply #42 on: July 08, 2009, 08:12 PM »
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Oh yummy - one of my favourites ..........
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eira_arian
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Re: Recipes « Reply #43 on: July 08, 2009, 08:14 PM »
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Me too!! Will def roll out that recipe come autumn, thanks Hazel!! Smile Smile
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Elly
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Re: Recipes « Reply #44 on: July 08, 2009, 08:14 PM »
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^ drool 
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