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Andy Murray vs David Ferrer, Saturday, Time: 2pm BST - Discuss the match
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Recipes

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Daisy
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Re: Recipes « Reply #765 on: January 08, 2011, 03:05 PM »
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If I lived closer I'd make some extra for you to stuff in your freezer ... hug
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AL1874
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Re: Recipes « Reply #766 on: January 08, 2011, 03:10 PM »
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While your over this way I have a freezer as well Smile
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eira_arian
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Re: Recipes « Reply #767 on: January 08, 2011, 03:10 PM »
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So focaccia is pretty successful though I think I'll add more topping next time. Technical question - the consistency is more 'bready' than I'd like - to my mind it should be a bit heavier and richer - any tips??
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Daisy
John McEnroe
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Re: Recipes « Reply #768 on: January 08, 2011, 03:14 PM »
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While your over this way I have a freezer as well Smile

Hmmm ... maybe I should look into the purchase of an ex icecream van, complete with MUSAK ....  Very Happy  But you don't really need any help ... you just scrounge off your Mum ...  Smile
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AL1874
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What was I drinking last night?

Re: Recipes « Reply #769 on: January 08, 2011, 03:17 PM »
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Never thought of that, I'll get her to get the train over.
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Daisy
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Re: Recipes « Reply #770 on: January 08, 2011, 04:10 PM »
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So focaccia is pretty successful though I think I'll add more topping next time. Technical question - the consistency is more 'bready' than I'd like - to my mind it should be a bit heavier and richer - any tips??

The following is what I do ...

I combine the yeast and 2 cups of the flour, and the salt.  Add the hot water, hot milk and olive oil.  Beat about 2 minutes.  Mix in the olives.  Add the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed.  The dough witll be sticky soft and oily.  Scrape down the sides of the bowl, drizzle the sides of the bowl with a bit more olive oil, and cover loosely with plastic wrap.  Let rise at room temperature until doubled in bulk, about 1 hour.  It's also a good idea to use a baking stone for best results.
[ Last edit by Daisy January 08, 2011, 04:20 PM ] IP Logged
Aileen
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Re: Recipes « Reply #771 on: January 08, 2011, 04:58 PM »
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If I lived closer I'd make some extra for you to stuff in your freezer ... hug
I have no freezer, anyway, Daisy ... Frown
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Daisy
John McEnroe
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Re: Recipes « Reply #772 on: January 08, 2011, 05:01 PM »
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I have no freezer, anyway, Daisy ... Frown

 Very Happy  That's me off the hook then ...
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Aileen
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Re: Recipes « Reply #773 on: January 08, 2011, 05:13 PM »
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lol
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adb..OH
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Re: Recipes « Reply #774 on: January 08, 2011, 08:31 PM »
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Welcome to another cook ... hopefully you'll have some of your favourites you'd like to share too ...

Thank you!  Thinking to post my latest bread recipe, though it's probably nothing unsusual to this group!!  Today I'm still hoping to try your Pound Cake recipe - that's after I get the Christmas decorations put away, they are all over the living room floor at the moment getting sorted out.
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Daisy
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Re: Recipes « Reply #775 on: January 08, 2011, 08:40 PM »
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Do you use a bread machine?  I had one of those for a while - ended up giving it away as the bread was so delicious we had no willpower and just kept right on eating it and eating it ... oh my!

I make several small pound cakes and freeze them or give them away .... the texture is like velvet.
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Daisy
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Re: Recipes « Reply #776 on: January 25, 2011, 04:11 PM »
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For everyone who is dieting ... I had this 5-star salad for lunch today, totalling 273 calories (16.3g of carbs).

Cobb Salad with Green Goddess Dressing & Chicken
 


Prepare and refrigerate the dressing up to one hour before serving. The dressing also works as a delicious dip for grilled shrimp or cut-up vegetables.

 
Yield:  2 servings

 
Dressing:
1/4 cup plain fat-free yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
 1 ½  tablespoons chopped green onions
½  tablespoon chopped fresh chives
1 ½ tablespoons white wine vinegar
1 teaspoon anchovy paste
Pinch dried tarragon
1/8 teaspoon freshly ground black pepper
2-3 grinds salt
½  garlic clove, minced

 Salad:
4 cups torn romaine lettuce
½  cup trimmed watercress
¾ - 1 cup chopped cooked chicken breast (1 chicken breast)
2 tomatoes, each cut into 8 wedges
1 hard-cooked large egg, cut into 4 wedges
1/4 cup diced peeled avocado
2 tablespoons (1 1/2 ounces) crumbled blue cheese


To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.
To prepare salad, combine lettuce and watercress in a large bowl. Toss with dressing.  Add chicken, tomatoes, eggs and avocado and toss again.  Sprinkle with cheese.  Or you can serve it attractively separated on a plate with the dressing on the side.

 
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eira_arian
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Re: Recipes « Reply #777 on: February 10, 2011, 05:48 PM »
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Just about to whip up a cottage pie with curly kale and tenderstem broccoli on the side. Om nom. Just hope it's as good as my mum's!
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Elly
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Re: Recipes « Reply #778 on: February 10, 2011, 06:33 PM »
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^ Yum!  How was your trip, Laura?  Are you fine being back after such a travelama?
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Elly
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Re: Recipes « Reply #779 on: February 13, 2011, 03:09 PM »
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For Daisy.  I was kidding about being coy.  Here it is...

1lb of mine (this does 4 people)
1 Onion
A few shallots
2 cloves of garlic
Chopped peppers
half tsp of dried coriander
half tsp of curry powder
Big glug of red wine
Tin of chopped tomatoes
Tomato puree
Seasoning (including a pinch of sugar)

Soften onions, shallots, garlic and spices in olive oil
Add mince and brown
Add tinned tomatoes and red wine
Simmer for about 15 mins
Add tomato puree and seasoning and simmer for a further 10 to 15 mins.

For the bechamel sauce just use Ragu! 

Layer up and enjoy!  Little tongue man
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