Recipes

Hi from NZ. Does anyone know why American chefs drop the 'H' when they use the word 'Herb'? Just nosey. Regarda Ronnie

Currently here in Melbourne we have a glut of jelly fish in the bay. Has any one ever had a recipe for cooking them?????????????????????:eek: Or do you just add custard?

Never had Bunny Chow Yummy! but it does remind me of my first trip to Prague, wishing to try the National dish of Goulash, orderded the same - thought it strange when I was served a small loaf of bread on a plate. Felt very foolish when I called back the waitress. She merely showed me how to remove the cut of slice / lid to reveal the "Glorious Goulash" Your Bunny Chow Yummy! certainly reminded me of my Prague experience.

Old Czech style Paprika beef goulash, slowly braised chunks of beef in onion based sauce served in freshly baked bread loaf with fresh onion rings

Tradiční staročeský hovězí guláš podávaný v rozpečeném bochníku s kroužky čerstvé cibulky

"Smuggler's goulash in loaf of bread". Delicious!

K.

This is the best recipe for a Christmas cake that I’ve seen:

Ingredients

2 cups flour
1 stick butter
1 cup of water
1tsp baking soda
1 cup of sugar
1tsp of salt
1 cup of brown sugar
Lemon juice
4 large eggs

Nuts
2 bottles of wine
2 cups of dried fruit

Sample the wine to check quality. Take a large bowl, check the wi ne again. To be sure it is of the highest quality, pour one level cup and
drink. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point
it’s best to make sure the wine is still OK. Try another cup….just in case. Turn off the mixerer thingy. Break 2 eggs and add to the bowl and
chuck in the dried fruit.

Pick the frigging fruit up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the win to check for tonsisticity. Next sift two cups of salt or something. Check the wine. Now shift the lemon juice and strain your
nuts. Add one table. Add a spoon of sugar, or some fink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to
fall over. Don’t forget to beat off the turner. Finally through the bowl through the window. Finish the wine and wipe counter with the cat. Go
to Tesco and buy cake.

Bingle Jells

Regards . Wilky

Merry Christmas and a happy new year to you all.

Hi Wilky you are a great cook? keep them comeing "Black puddings" was the best one this year? Did you copy your Christmas cake one off the Late Keith Floydd the clue is the use of wine ? "Nadolig Llanwen" to you and all my shipmates:):D:)

Remember years ago in my youth. a National Newspaper Letters Page, this was also at the time follwing a cooking theme. To long ago to remember all details, will never forget one articlr RE: Yorkshire Puddings. Went something like: Dear, celebrity chef of the day, I followed all advice given and stayed true to your ingredients and recipe, guess by resuts there was something missing. Reply was short and sweet. Yes Maam, approx 40 fecking years of experience.

K.

O.k Wilkie,
I cant resist to pass on a recipe i`v used since my apprenticeship years as a baker, i`v no doubt you will know the secret is in the method and not so much the ingredients. You can decypher the lbs & ozs as you wish.
I alway`s used a empty apple tin, and into it you put:
1 pint water,
12ozs pastry marg (broken up into small pieces).,
2ozs castor sugar,
Pinch of salt.
Place onto a hot heat.

Meantime,prepare and weigh off 1 and1/2lbs plain strong flour & seive.,

Back to your tin, using the handle of a wooden utensil (which must be strong), you help the mix along untill all of the marg., is melted, you stay with it untill it starts to boil up the side of the tin.
Immediately, take it off the heat, and with the spoon handle you viciously beat in the flour untill a good stiff mix comes away from the sides of the tin.

You now leave it to cool down naturaly, (no fridge).
After approx., 1&1/2hrs, empty into mixer machine and beat at high speed adding, at intervals, 1 pint of whisked egg and bring to right consistency, add water if need to.
Pipe onto greased trays and bake at 450 deg., F ( 232 deg.,C).

When cold, cream and choc to your requirement.

Happy cooking

Don the baker.

heres my favourite
farmers breakfast(bauern frustuk.)german


bacon chopped small
chopped onions
boiled potatoes cubed
eggs according to number of people eating

fry oinions and bacon until brown then add potatoes and brown them also.
add beaten eggs and cook slowly until egg cooked through.add salt and pepper

john sutton

ref post #70

oh poor John, If only all crew were like you!!!!

Just heard of the mine disaster in NZ. Can only pray we can hear the same result we finally heard from Peru. Be vey sure here in the UK many of us still hold our Commonwealth Brothers ans Sisters very close to our hearts. Yours was the first NZ address I came. This comes from my heart,believe me.